The prestigious invitation was announced by the hotel this afternoon. It also released the menu for the event, which takes place on Thanksgiving day, Nov. 28. The meal with start with passed hors d'oeuvres, followed by a tasting menu.
Frohne's food, as Carrington Fox, mentioned in a review of Mason's in June, is both ambitious and inventive. Here's how the restaurant describes his operating procedure: "combining his background in Southern cuisine with classical culinary techniques to offer a unique approach to classic American dishes,"
As you might expect, the menu is creative. For example, Frohne's take on butternut squash features "foie gras marshmallow, pickled apple, crisp sage and peanut butter espuma."
Read the full releaase, including the menu, after the jump:
Nashville Chef Brings a New South Thanksgiving to James Beard House
Chef Brandon Frohne of Mason’s Prepares Thanksgiving Dinner at New York City Culinary Establishment
NASHVILLE, Tenn. (Oct. 2, 2013) —- Chef Brandon Frohne and the team behind Mason’s at the Loews Vanderbilt Hotel are pleased to announce the great honor of his invitation to cook at the world renowned James Beard House for a New South Thanksgiving Dinner on November 28 at 7p.m. in New York City.
Opened in the summer of 2013, Mason’s is a Southern brasserie serving breakfast, lunch and dinner to Nashville residents and guests of the Loews Vanderbilt Hotel. Chef Frohne leads the kitchen at Mason’s, combining his background in Southern cuisine with classical culinary techniques to offer a unique approach to classic American dishes.
From Music City to Manhattan, chef Frohne plans to transport the same approachable and forward-thinking Southern cuisine of Mason’s to the historic dining room of the James Beard House. Sample dishes from the chef’s New South Thanksgiving menu include Carolina Rice Arancini (Pickled Shrimp, Peanut Romesco, Bottarga), Smoked Squab (Heirloom Carrot Whip, German Eikhorn, Maitake, Root Beer Leaf, Burnt Onion, Salt Roasted Beet) and Brussels & Cheek (Grassfed Beef Cheek, Blis Maple-Kumquat Gastrique, Hominy, Fermented Brussels Kimchee).
“I hold this opportunity with the James Beard House very close to the heart,” said Frohne. “It has been my longtime dream to cook on this platform where so many of the finest culinary minds have been.” He added, “I look forward to bringing some Southern flavor to the James Beard House and sharing this special meal on one of the biggest culinary days of the year.”
Frohne, whose inventive culinary creations and underground pop-up dinner club Forage South have made him a fixture of local Southern foodies and national food writers alike, has a culinary resume spanning more than 10 years in positions such as chef de cuisine at top Zagat-rated Six Tables Fine Dining at the Peninsula Inn & Spa in St. Petersburg, Fla., winery chef at AAA Four Diamond-rated Chateau Elan Winery & Resort in Atlanta, and executive sous chef at Nashville’s Bluegrass Yacht & Country Club.
Under his guidance, Mason's has been recognized by Southern Living, Garden & Gun, The Local Palate, The Tennessean, Nashville Lifestyles and more. In addition, his dishes have been featured in numerous local and national culinary challenges winning awards including People’s Choice Award at the 2011 and 2012 Savor Nashville Chef Challenges, Semi-Finalist in the 2012 World Chef Challenge and Runner-up in the 2012 International Biscuit Festival.
The New South Thanksgiving Dinner at the James Beard House will consist of three passed hors d’oeuvres and a five-course tasting menu with wine pairings. For more information and to purchase tickets, visit www.jamesbeard.org. Full menu follows:
A NEW SOUTH THANKSGIVING AT THE JAMES BEARD HOUSE
Chef Brandon Frohne, Mason’s
PASSED HORS D’OEUVRES
Deviled Farm Eggs
Heritage Pork Belly Marmalade, Mustard Seed Caviar
Spiced Sweet Potato-Walnut Biscuits
Blackberry Mostarda, Speck
Carolina Rice Arancini
Pickled Shrimp, Peanut Romesco, Bottarga
Foie Gras Marshmallow, Pickled Apple, Crisp Sage, Peanut Butter Espuma
Heirloom Carrot Whip, German Eikhorn, Maitake, Root Beer Leaf, Burnt Onion, Salt Roasted Beet
Brussels & Cheek
Grassfed Beef Cheek, Blis Maple-Kumquat Gastrique, Hominy, Fermented Brussels Kimchee
Heritage Turkey “Dindon Roulé”
Frohne Family Bäckerei Bread, Sweet Potato Bubespitzle, Cider Braised Chard, Tennessee Truffle, Giblet Jus
Olive & Sinclair White Chocolate-Pumpkin Cremeux
Vanilla Chestnut Beignet, Cranberry Conserva, Espresso Salt