Brandon Frohne to Give Nashville Diners a Preview of His Upcoming Beard House Dinner



I sat down with Mason's head chef Brandon Frohne a little over a year ago and asked him what his culinary goals were, and one of his top priorities was to be recognized by the James Beard Society within a year. At the time, I thought that was a pretty audacious goal for such a young chef with very little actual fine dining restaurant experience — but darned if he didn't get invited to cook at the James Beard House in New York.

While I doubt many Nashvillians will get the opportunity to travel to the Big Apple to share in this experience, Frohne and Mason's are offering a chance for us locals to preview the meal in the comforts of his culinary home. On Tuesday, Nov. 12, at 6:30 p.m., he'll be cooking the exact Thanksgiving-inspired menu at Mason's so that you can get a taste of what he has planned for the Manhattanites.

The dinner will consist of three passed hors d’oeuvres and a five-course tasting menu. Menu highlights include starters such as "Spiced Sweet Potato-Walnut Biscuits (Blackberry Mostarda, Speck)" and "Carolina Rice Arancini (Pickled Shrimp, Peanut Romesco, Bottarga)", main dishes such as "Smoked Squab (Heirloom Carrot Whip, German Eikhorn, Maitake, Root Beer Leaf, Burnt Onion, Salt Roasted Beet)" and "Heritage Turkey 'Dindon Roulé' (Frohne Family Bäckerei Bread, Sweet Potato Bubespitzle, Cider Braised Chard, Tennessee Truffle, Giblet Jus)," and a sweet ending with this dessert: "Olive & Sinclair White Chocolate-Pumpkin Cremeux (Vanilla Chestnut Beignet, Cranberry Conserva, Espresso Salt)."

Tickets to the preview are $75 plus tax and gratuity with optional wine pairings available for $25 more. Reservations are required and can be made by calling (615) 321-1990. I for one am excited to find out what the heck a Bubespitzle is. Google says that it "commonly known as Schupfnudeln." Thanks a lot, Google. That clears up a lot.

Mason’s at Loews Vanderbilt Hotel
2100 West End Ave.

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