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, 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
  • Call 212.627.2308 to reserve
 
 
 

November 2014

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