Brandon Frohne and his team at the James Beard House
Spiced Sweet Potato–Walnut Biscuits, Blackberry Mostarda, and Speck
Carolina Rice Arancini with Pickled Shrimp, Peanut Romesco, and Bottarga
Butternut Squash Soup with Foie Gras–Gingerbread Marshmallow, Pickled Apples, Crispy Sage, and Peanut Butter Espuma
Smoked Squab with Heirloom Carrots, German Einkorn, Maitake Mushrooms, Root Beer Leaf, Burnt Onions, Salt-Roasted Beets, and Figs
Grassfed Beef Cheeks with BLiS Maple Syrup–Kumquat Gastrique, Hominy, and Brussels Sprout Kimchi
Behind the scenes in the James Beard House kitchen
Heritage Turkey Dinde Roulé with Buttermilk Bread, Sweet Potato Bubespitzle, Wilted Kale, Grana Padano, Tennessee Truffles, and Pickled Cabbage
Brandon Frohne at the James Beard House
Corsair Triple Smoked Bourbon Chocolate Pecan Tart
Dinner

Southern Thanksgiving Feast

Brandon Frohne

Mason’s and Mason's Bar, Nashville

Leave your roasting rack and kitchen twine at home and join us at the Beard House for a Southern Thanksgiving feast. That renowned hospitality will be on display this Turkey Day when acclaimed chef Brandon Frohne shows us how it’s done on the other side of the Mason-Dixon Line. 

Event photos taken by Michael Johnston. 

 

Related Info:

MENU

  • Hors d’Oeuvre

    • Deviled Farm Eggs with Heritage Pork Belly Marmalade and Mustard Seed Caviar
    • Spiced Sweet Potato–Walnut Biscuits, Blackberry Mostarda, and Speck
    • Carolina Rice Arancini with Pickled Shrimp, Peanut Romesco, and Bottarga
    • Domaine Chandon Brut Classic NV
  • Dinner

    • Butternut Squash Soup with Foie Gras–Gingerbread Marshmallow, Pickled Apples, Crispy Sage, and Peanut Butter Espuma
    • Poet's Leap Riesling 2012
    • Smoked Squab with Heirloom Carrots, German Einkorn, Maitake Mushrooms, Root Beer Leaf, Burnt Onions, Salt-Roasted Beets, and Figs
    • Domaine Serene Yamhill Cuvée Pinot Noir 2010
    • Grassfed Beef Cheeks with BLiS Maple Syrup–Kumquat Gastrique, Hominy, and Brussels Sprout Kimchi 
    • Spring Valley Vineyard Uriah 2010
    • Heritage Turkey Dinde Roulé with Buttermilk Bread, Sweet Potato Bubespitzle, Wilted Kale, Grana Padano, Tennessee Truffles, and Pickled Cabbage
    • Paraduxx Z Blend 2010
    • Corsair Triple Smoked Bourbon Chocolate Pecan Tart​
    • Quady Essensia Orange Muscat 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 11.28.2013
  • 6:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

September 2015

S M T W T F S
30
31
1
2
3
4
5
 
 
 
 
 
 
 
6
7
8
9
10
11
12
 
 
 
Best of Brennan’s Wed, 09.09.2015
 
Cambridge Cookout Thu, 09.10.2015
 
Denver Fri, 09.11.2015
 
Columbus Calling Fri, 09.11.2015
 
Pinstripes and Prime Steaks Sat, 09.12.2015
 
13
14
15
16
17
18
19
 
 
Summer’s End Farm Feast Tue, 09.15.2015
 
A Brooklyn Backyard Supper Wed, 09.16.2015
 
Denver Five Wed, 09.16.2015
 
Taste America: Miami Fri, 09.18.2015
 
D.C. Casual Luxury Fri, 09.18.2015
 
Venice on a Plate Sat, 09.19.2015
 
20
21
22
23
24
25
26
Philadelphia Sun, 09.20.2015
 
A Taste of Singapore Mon, 09.21.2015
 
Grand Wine, Grand Feast Mon, 09.21.2015
 
 
 
Boulder Bounty Thu, 09.24.2015
 
Taste America: Phoenix Fri, 09.25.2015
 
Inventive Italian Fri, 09.25.2015
 
Jewish Deli Inspiration Sat, 09.26.2015
 
Taste America: Charleston Sat, 09.26.2015
 
27
28
29
30
1
2
3
 
Kansas City, MO Mon, 09.28.2015
 
Bend, OR Mon, 09.28.2015
 
Bend, OR Mon, 09.28.2015
 
Delaware Artisan Tue, 09.29.2015
 
Bend, OR Mon, 09.28.2015
 
Danville, CA Wed, 09.30.2015
 
Taste of Jackson Hole Wed, 09.30.2015
 
 
 
 
JBF Kitchen Cam