A Glance into The Future

What does the future have in store for us?  Seems to be a lingering thought at times when our minds become idle.  Thinking forward, planning forward, looking forward. Forward to what? A change of circumstance? Opportunity? Happiness? Progression? Self Worth?  You have one life so define it. Push for the impossible. Life is all about taking risks.

How will you be defined?

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We’re heading to the James Beard House

http://vimeo.com/brainstem/review/79590247/929358e864%5D

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Gluten Free Pop Up Announced

Last chance for tickets!  Tickets will only be available (by 9PM tonight) or miss out! The July Forage South Pop-Up is THIS Saturday, Jul 27 at 5:30PM at an undisclosed private location.  Join us for a delicious five-course gluten-free seasonal menu with beverage pairings from Jon and Lindsay Yeager of PourTaste. Dress is sharp casual and the suggested minimum donation will be $80/person or $150/couple.  We’ve got some exciting things for you this month from our amazing guest Chef Anthony Bates (formerly of Virago and Capitol Grille… or if you’re old school Nashville you’ll remember The Wild Boar).  Anthony just launched a fabulous delivery concept covering most of our readers (www.dinnerboxnashville.com) and we’re really pumped that he’s joining us!

 
Chef Brandon Frohne, Executive Chef at Mason’s (open now at the Loews Vanderbilt Hotel) and Jonathan Humphrey, Sous Chef at Mason’s will sneak in after dinner service at Mason’s.

   

FIRST:  Artisan Cheeses from the Bloomy Rind and Accoutrements from Porter Road Butcher along with a selection of Gluten Free crackers from Lucy’s Kitchen 

SECOND:  Grilled Summer Squash Soup with Zucchini Noodles and Tomatoes Tossed in Basil Oil

THIRD:  Pan-seared Ahi Tuna Drizzled with Honey Lime Vinaigrette on Grilled Pepper Quinoa and Chili Pickled Cucumbers

FOURTH: Tennessee Whiskey Braised Short Ribs with Rice Flour Dusted Fried Green Tomato, Smoked Corn and Vidalia Onion Succotash, Grilled Okra and Blackberry-Jalapeno Sauce

FIFTH:  Roasted Peaches from “The Peach Truck” dusted with Maple Sugar and topped with Goat’s Milk Ice Cream and Vegan Caramel

  To reserve a spot(s), please respond to foragesouthpopup@gmail.com with: 1) the names and number of people in your party and  2) a contact number.  You will be contacted by return e-mail to confirm your reservation and make payment arrangements.

There are 10 seats remaining for reservations.

 

We look forward to breaking bread with you!

 

-Brandon and James

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Time to Waste

This past weekend I had the opportunity to breathe again. Such a lovely weekend with my family and friends. Not a worry on my mind…We all need more time to waste.

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brandon frohne

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We’re bringing a Taste of the South to Chicago

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We’re bring a taste of the South and Mason’s to Chicago on July 18th.  I’m very excited to team up with Ben Vaughn, Host of Food Network’s Health Inspectors, and Beth Peterson of Beth’s Tables at Liam Brex.  Get your tickets here. https://www.tablehost.com/chicago/west-suburbs/beth-s-table-and-liam-brex-present-chef-unplugged/2013-07-18#.UdQv-rIo6M8

Here’s the details.

Do not miss this amazing culinary experience to meet and mingle with Food Network Chef Ben Vaughn and renowned Guest Chefs!

You will be treated to an exclusive food experience and will love the great “life as a chef” kitchen stories from Ben and his talented friends from around the country. A five-course tasting dinner, beer and wine will be included with your $75.00 ticket, hosted at the beautiful Liam Brex Kitchen Studios in downtown Naperville!

This is a series of six dinners with different chefs coming from around the country to cook with Chef Ben Vaughn at the same place and time. We hope you’ll join us for a delicious nite out!  Here’s the menu!

Vidalia Onion & Sweet Corn Puree

Royal Red Shrimp, Micro Basil, Pickled Blackberry, Clabber Cream

 

Fried Green Tomato

Bourbon Barrel Fermented Smoked Pepper Aioli, Goat Feta, Field Pea Relish

 

Osso Buco

Brasstown Beef Osso Buco, Chard Lima Succotash,

Maple Leaf Farms Duck Jerky, Three Angles Couverture glace

 

Peach “Lost” Bread

Sweet Grilled Summer Peaches, Griddled Brioche, Tallegio Cheese,

Burton’s Maple Wood Farm Gastrique

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In The Kitchen with Chef Frohne

Grilled Peach and Shaved Summer Squash Salad

Hey Ya’ll. It’s Summer and man is it hot. So Here’s a recipe to cool yourself down.

BRANDON FROHNE / MASON’S RESTAURANT

Yields 2 -3 Portions

2 summer squash, sliced into paper thin strips

1 cup shredded kale

1 cup grilled peaches, plums, or nectarines

1/2 cup shaved prosciutto, (Preferably from the Hamery)

1/2 cup toasted almonds

1/2 cup feta cheese (Can use Ricotta, goat milk feta from Noble Springs)

1/4 cup basil, chopped

1/4 cup mint, chopped

Juice of 1 lemon

1/2 cup safflower oil

1/4 cup White Balsamic Vinegar

1 pinch of cracked black pepper

1 pinch of sea salt

Shave the squash into thin strips using a vegetable peeler. Discard seeds. Place squash in a medium bowl. Add the shredded kale, toasted almonds, grilled peaches, and prosciutto.

In a separate bowl, combine mint, basil, lemon juice, salt, pepper, feta cheese and white balsamic vinegar. Stir with a whisk. While whisking, slowly begin to incorporate the oil into the bowl to emulsify the dressing.

Add the vinaigrette to the shaved squash and kale mixture.

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June Pop Up Dinner Announced

The June Forage South Pop-Up is Saturday, Jun 29 at 5:30PM at an undisclosed private location.  Join us for a delicious five-course seasonal menu with beverage pairings from Jon and Lindsay Yeager of PourTaste and regionally renowned beer geek Dave Wingo. Dress is sharp casual and the suggested minimum donation will be $80/person or $150/couple.  We’ve got some exciting things for you this month from guest chefs Chef Chris Futrell, whom you may have experienced as Executive Chef at Pub5 (veteran of Silo and the fabulous Miel in West Nashville)… now launching a new concept in Clarksville, TN; Chef Karl Worley, Chief Biscuit Mogul at Biscuit Love Truck; and back by popular demand are Chef Robert Spinelli (Owner at Perl Cafe and Perl Catering) and Pastry Chef Stephanie Ermis (Perl and others).

 
Chef Brandon Frohne, Executive Chef at Mason’s (open now at the Loews Vanderbilt Hotel) and Jonathan Humphrey, Sous Chef at Mason’s will be with us in spirit.

   

FIRST:  Artisan Cheese Trio from the Bloomy Rind with Accoutrements from Porter Road Butcher

SECOND: Trio of Southern Salads THIRD: Elevated BBQ: Smoked Octopus with Orzo, Pea, and Oregano Custard FOURTH: Chicken Fried Quail with Smoked Corn Puree, Heirloom Tomatoes, and Okra FIFTH: Chocolate Flecked Cheesecake with cookie bark shard, Ganache-Glazed Chocolate                Sauerkraut Cake, and Chocolate Cherry Linzer Torte

  To reserve a spot(s), please respond to foragesouthpopup@gmail.com with: 1) the names and number of people in your party and  2) a contact number.  You will be contacted by return e-mail to confirm your reservation and make payment arrangements.

There are 55 seats available for reservations.

 

We look forward to breaking bread with you!

 

-Brandon and James

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The Best Gift for Mr. Dad on Father’s Day

Masons

Father’s Day is right around the corner and for many father’s it’s just another day in the life of being super dad.    Being a father myself,  sometimes it’s a struggle trying to balance all the important things in life like family, friends, and work.

As father’s it is in our DNA to work our hands to the bone all day then get home and have to gather what bit of energy that’s left to be a Dad, a husband, or boyfriend…whatever situation you find yourself in.   The good Lord knows it seems as if there’s not enough time for it.  We struggle to find that balance. We think that one day, just perhaps,  all this hard work will pay off and we’ll raise some awesome kids, get to do some fishing, and buy and restore that 1979 Cuda that crazy Steve has been trying to sell you for the last 10 years.    After a long day sometimes we just want to come home and crack open a nice cold beer, kick up our feet, and turn on some Duck Dynasty.  Being a father and a husband those days are few and far between.  Right?

If your looking for a gift for father’s day and still trying to make plans then come on down to Mason’s and spend it with us.  Treat Dad to that nice cold beer and let him kick up his feet. We created an awesome menu just for Dad that includes a some awesome man food and  good beer.  Call 615-321-1990 to make your reservations.

Appetizer (Choose one)

Look at those “Nashville Hot Chicken Thighs”
Green Goddess / Pickled Tomatoes

Now that’s a “Mississippi Sin” Dip
Charred Jalapeno / Country Ham / Torn Bread

Main (Choose one)

Smoked Pork Ribs
Muddy Pond Sorghum-Peach Gastrique / Cumin Blueberry Slaw

Aleppo Pepper Rubbed Flat Iron Steak
Rogue Smokey Blue / Pecan Onion Marmalade / Horseradish Potato Salad

Dessert (Choose one)

Banana Pudding Trifle
Buttermilk Cake / Banana Pastry Cream / Chantilly

Rocky Road Pots de Crème
Salted Caramel / Torched Marshmallow / Walnut Crumble

$ 45 per person
Includes a Mimosa or any draft Beer for the Dad

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What’s Your Inspiration

Deviled Eggs

It’s been awhile folks…an adventure for sure.  This new chapter that I’ve just turned has been amazing, and I feel super fortunate for all the blessings.  To catch everyone up we recently opened up Mason’s and Mason Bar at the Loews Vanderbilt Hotel.

The last few months were spent with planning, planning, and more planning.  Opening a restaurant is no easy task.  There are so many moving parts, so many details, and not nearly enough time to meet deadlines. At 26, this was an amazing experience to go through, and still be going through.  There were a lot of stressful times for sure, and I learned 15-18 hrs days eventually do take a toll on you.

I look back on the last couple of months and see this was a learning and growing process.  I was really nervous going into this because I had never opened a restaurant before.  We also opened on Vanderbilt graduation weekend which was a double whammy.  There were lots of nights I came stumbling home feeling battered, bruised, body aching, completely exhausted, nearly falling asleep driving from the restaurant to my house, all for the sake of getting Mason’s launched.  Plenty of nights I came home feeling very discouraged, uninspired, and worn the heck out.  Not a good feeling.  The fuel that kept my 1952 pink Cadillac running strong was God, sweet wife, family, friends,  and my wonderful team at Mason’s.  Very encouraging.  Thank you all!

After about three weeks of 100+ hrs, we are finding our groove.  The creativity is beginning to flow.  Life is becoming somewhat a little normal again, not that it ever really is when you’re a chef.   Still not feeling 100% Frohne, but it will be there soon.  Lots of great things are being planned in the next few months.

My culinary team is beginning to come together, which we all are ready to begin building Mason’s and raising the bar! Ideas are bouncing around the kitchen for upcoming menu items and being tested.  It’s cool seeing the excitement of our team as we all are putting our best foot forward as we try to garner an invite to cook at the Beard House.   

Feel like were building momentum…

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May Pop Up Dinner Announced

The May Forage South Pop-Up is Sunday, May 26 at 5:30PM at an undisclosed private location. Join us for a delicious five-course seasonal menu with beverage pairings from Jon and Lindsay Yeager of PourTaste and regionally renowned beer geek Dave Wingo. Dress is sharp casual and the suggested minimum donation will be $80/person or $150/couple.  We’ve got some exciting things for you this month from guest chefs Chef Larry Carlile, Executive Chef at Silo (veteran of Virago and other Nashville greats) and returning this month, Chef Robert Spinelli (Owner at Perl Cafe and Perl Catering).
Chef Brandon Frohne, Executive Chef at Mason’s (open now at the Loews Vanderbilt Hotel) and Jonathan Humphrey, Sous Chef at Mason’s will be joining us for drinks and dessert.

FIRST:  Artisan Cheeses from The Bloomy Rind and other light snacks served family style that will be so awesome you will weep that you have to save room for dinner.

SECOND: Housemade Lamb Sausage with Green Garlic Mustard & Lavender Shortbread THIRD: Grilled Asparagus with Endive, Sultana Vinaigrette, Radishes & Curry Fried Squash Blossom FOURTH: Duck Trio: Smoked Confit, Roasted Breast, BBQ Skin, Blackberry-Jalapeno Puree, Citrus Slaw FIFTH: Mini Eclairs with Basil Whipped Cream, Local Strawberries, Blueberry Coulis & Lemon Ice Cream

To reserve a spot(s), please respond to foragesouthpopup@gmail.com e-mail with: 1) the names and number of people in your party, 2) a contact number (if those items are not already included in the note we just received). You will be contacted by return e-mail to confirm your reservation and make payment arrangements.

There are 50 seats remaining for reservations.

We look forward to breaking bread with you!

-Brandon and James

P.S.  Here are some updates about Forage South-ers that you might be interested in…

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