Love truly filled the air at Mason’s Nashville last night. We traveled to Nashville for a special dinner that our favorite chef, Brandon Frohne, was presenting as a test-run for his upcoming James Beard Foundation Dinner. The theme of the dinner was based around his grandmother’s (who we met) and grandfather’s journeys across Europe and onto North America seeking freedom and success. Nourishing The Past–A Story of Love was a 5 course trip through his family’s history.
Chef Frohne writes, “Oma and Opa underwent the great adversity that came with the Second World War. Although living in different European countries with varying family financial statures. Overcoming hardships, Opa was able to pursue his culinary dreams and traveled the world.”
Escape from German Army
Djerba-style prawns with harissa, preserved lemons, tomatoes, and Mediterranean Sea Water.
Fess Parker 2012 Voigner
Lean times in Russian-Controlled Germany for Opa
Semmelknodel with Chanterelles, pears, pancetta, and herbs.
Sonoma Chardonnay 2013
Sofia, Bulgaria 1943
Lamb Guvech with Goat’s Milk Feta, Okra, and Mint
Ticino, Switzerland 1945
Oma travels to Switzerland to avoid the turmoil of war.
House-Made Luganeca Piacenza Sausage with heirloom polenta, blistered grapes, pickled fennel, and coddled egg
Franciscan Magificant 2012 Meritage
Toronto, Canada 1954
Oma meets and falls in love with Opa
Powdered Apple Streusel with Rosemary-Coffee Semifreddo, roasted coffee beans by the Doss’s
Taylor Fladgate 10 year port.
Each course built in flavor intensity from the last. Perfectly pairing with the wine choices.Chef Frohne has a special knack for reimagining classic dishes in ways that have never been thought of. He shows off those skills brilliantly with this menu.
As Chef Frohne heads to New York this week to pass along his family’s history to guests at the James Beard House, we want to wish him much luck with this, most important dinner! Following The James Beard Foundation, Brandon heads to the Charleston Food and Wine Festival.
We even got to hang out ‘back stage’ afterwards and have some kitchen fun with the chef…