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 Plaza) 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…

• The first 12th South Farmers Market of the season was this week, led by the amazing Mary Crimmins.  Tuesdays 3:30-6:30.  http://www.12southfarmersmarket.com/
• Our friend Frank Trew just reopened the Hip Donelson Farmers Market for the season.  Fridays 4-7.  http://www.hipdonelson.com/farmers-market/
• We’re super excited that the fantastic Mason’s Nashville is now open!  Congratulations, Chef Brandon and Jonathan!  https://www.facebook.com/MasonsNashville
• There are still tickets left for our favorite food and wine tasting event of the year, Generous Helpings, benefitting Second Harvest Food Bank’s prepared food rescue program.  Your humble host is chairing the event this year and I would be honored if you can join me: this Thurs, 16 May 5:30-8:30.  http://shfbmt.convio.net/site/Calendar?id=100322&view=Detail

Slow Food Supper with Holly Williams

We had a blast this past week with all the events we participated in,  along with the new friendships we made along the way.  We would like to thank the Brooklyn Brewery crew, our team at Mason’s, Peter Nappi Studio,  and Holly Williams for collaborating to make this dinner come to life.  A big thanks to Ron Manville for capturing the event!

Herb Gnochi & Braised Lamb Ragu

Brooklyn Brewery Mash Takes Nashville By Storm

I’ve been super busy over the last couple of months with the soon opening of Mason’s in Nashville, Forage South pop up dinners, and my little Frohne family. We have some very exciting updates and hope you grab some tickets for our next dinner. We’ve teamed up with Brooklyn Brewery and will be preparing a Slow Food dinner here in Nashville! That’s right. Holly Williams, an amazing artist & daughter of Hank Williams, will be our host for the supper. Brooklyn Brewery’s house chef Andrew gerson and our team at Mason’s will be teaming up to put on one heck of a dinner that you won’t want to miss that will take place at one of the coolest spaces in Nashville, the Peter Nappi studio.

Here’s the details! Get some tickets and look forard to cooking for you!

Thursday, April 11
Peter Nappi Studio
1308 Adams St., Nashville, TN
Tickets $100

Get your tickets here! http://slowsuppernash.eventbrite.com/#

At its core, Slow Supper is good old fashioned dinner party. But it’s much more than that. It’s also a collaboration between Brooklyn and Nashville. In this case, we have a threeway mindmeld between Chef Brandon Frohne (Mason’s), Brooklyn Brewery House Chef Andrew Gerson and local royal/songstress Holly Williams.

Let’s meet the cast: In addition to heading up the Forage South Pop Up Dinner Club, Frohne “approaches food with a playful alchemist mindset where he re-interprets old world classics with creative flavor profiles, modernist technique, and whimsical presentations”. A graduate of the University of Gastronomic Sciences and an active member of Slow Food, Andrew’s approach to cooking is based on supporting local food systems and celebrating good food and real beer. Lastly, songwriter Holly Williams is bringing some of her famous family’s recipes, as well as her own, to the table. Expect a short set of songs before the feast commences.

If that’s not enough for you, understand that this meal is a benefit for Slow Food Nashville, the non-profit that fights the good fight for fair foood. Slow Supper is also a platform for showing off the beautiful installations of NBNY Projects. And we couldn’t be more pleased to be holding Nashville’s Slow Supper at the captivating Peter Nappi Studio.

The Menu

Deviled Eggs From The Coupe Bacon Jam/Mustard Seed Caviar/Smoking Haybed w/Brooklyn Silver Anniversary Ale

Seared Scallop Spring Succotash/Strawberry Chive Tartare/Lemongrass-Dancing Fern Broth/Nastrurtium w/ Brooklyn Sorachi Ace

Herbed Gnocchi Braised Lamb Ragu Local Goat Cheese Gremolata w/ Brooklyn Local 2

Chestnut Honey & Chocolate Cremeux Sweet Potato Beignet/Flinstone Pushpop Sherbert/Peanut Butter Shortbread Crumb w/ Brooklyn Black Chocolate Stout

Forage South is Growing

First and foremost…I would like to thank all of the wonderful folks who attended our pop up dinner Saturday night, many of which have been repeat guests with us. It is an honor to cook for you!  We had the biggest crowd yet, selling out right around 60 seats.

Our Forage South team had a blast entertaining and this is what Forage South is all about. A big thanks to Pour Taste for the delicious cocktails and breaking out the Jaggery, Ron Manville photography for capturing the awesome shots, Robert & Elizabeth of Perl Cafe & Catering for hosting/cooking with us–and that oh so awesome Porchetta, and everyone involved  in making this dinner come to life!

Please continue to follow us as we have some exciting dinners lined up as well as some very special guests. We will also be opening a new restaurant with Loews Vanderbilt Hotel in Nashville, Mason’s and Mason Bar. We are beyond excitied!  Opening is slated for Mid May. Come see us!

 

As always- We look forward to breaking bread with you!

March 30th Forage South Reservation Updates

We were having some serious insecurity issues because the pop-up dinner went a WHOLE DAY without selling out, even with the mass amount of 350+ people who visited the blog.  Turns out, SOMEBODY who shall remain nameless (OK, me) left the “up” off the e-mail address.  Blame it on the Zima.  Sooooo all of you who have been hitting your head against the wall, there are 15 seats of hope left if you e-mail foragesouthpopup@gmail.com right away.  Requests with preparty have first dibs on the remaining seats; we are at capacity for dinner-only.  If you have your heart set on dinner-only tickets, you can still sign up and we’ll let you know tomorrow if there are still seats left.  You will just make Dave Wingo cry.

Sorry for the frustrations and the head banging for not being able to get in your reservation.  You can do sow now! 

To reserve a spots(s), please resond to foragesouthpopup@gmail.com 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 contact by return e-mail to confirm your reservation and make payment arrangement.

The March Forage South Pop-Up is Saturday, March 30 at 7:00PM at an undisclosed private location. Join us for a delicious four-course seasonal menu with beverage pairings from Jon and Lindsay Yeager of PourTaste. Dress is sharp casual and the suggested minimum donation will be $40/person or $75/couple. We’ve got some exciting things for you this month from Chef Brandon Frohne, Executive Chef at Mason’s (opening in 2013 at the Loews Vanderbilt Plaza), Jonathan Humphrey, Sous Chef at Mason’s, and this month’s special guest, Chef Robert Spinelli (Owner at Perl Cafe and Perl Catering).

Back this month by popular demand is a pre-party co-hosted by our friends at Wingo Homebrew beginning at 5:30. Dave Wingo is a regionally renowned beer geek (suggested minimum donation will be an additional $20/person).

Pre-party:

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

 

First:

Wilted spinach with housemade tasso ham vinaigrette, fresh ricotta, duck pastrami and pomegranate

Second:

Cornmeal blinis with country pate, goat cheese mousse, and blackberry thyme mostarda

Third:

Lamb bacon-wrapped porchetta of tenderloin stuffed with chicken apple sausage with fennel orange relish and rosemary red wine emulsion

Fourth:

Bourbon toffee pudding with pork belly marmalade and marscapone bavarois

 

March Forage South Pop Up Dinner Announced

The March Forage South Pop-Up is Saturday, March 30 at 7:00PM at an undisclosed private location. Join us for a delicious four-course seasonal menu with beverage pairings from Jon and Lindsay Yeager of PourTaste. Dress is sharp casual and the suggested minimum donation will be $40/person or $75/couple. We’ve got some exciting things for you this month from Chef Brandon Frohne, Executive Chef at Mason’s (opening in 2013 at the Loews Vanderbilt Plaza), Jonathan Humphrey, Sous Chef at Mason’s, and this month’s special guest, Chef Robert Spinelli (Owner at Perl Cafe and Perl Catering).

Back this month by popular demand is a pre-party co-hosted by our friends at Wingo Homebrew beginning at 5:30. Dave Wingo is a regionally renowned beer geek (suggested minimum donation will be an additional $20/person).

Pre-party:

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

First:

Wilted spinach with housemade tasso ham vinaigrette, fresh ricotta, duck pastrami and pomegranate

Second:

Cornmeal blinis with country pate, goat cheese mousse, and blackberry thyme mostarda

Third:

Lamb bacon-wrapped porchetta of tenderloin stuffed with chicken apple sausage with fennel orange relish and rosemary red wine emulsion

Fourth:

Bourbon toffee pudding with pork belly marmalade and marscapone bavarois

To reserve a spots(s), please resond to foragesouthpopup@gmail.com 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 contact by return e-mail to confirm your reservation and make payment arrangement.

We look forward to breaking bread with you.- Brandon & James

There are 50 seats available for reservations.

We look forward to breaking bread with you!

-Brandon and James

February Pop Up Dinner Announced: A Southerner’s Salute to Biscuits

 

The February Forage South Pop-Up is Saturday, February, 23 at 7:00PM at an undisclosed private location. Join us for a delicious three-course seasonal menu with beverage pairings from Jon and Lindsay Yeager of PourTaste. Dress is sharp casual and the suggested minimum donation will be $40/person or $75/couple.

We’ve got some exciting things for you this month from Chef Brandon Frohne, Chef Jonathan Humphrey, and our special guest, Chef Karl Worley (Chief Biscuit Officer at Biscuit Love Truck). These chefs make award-winning biscuits, so come enjoy an evening of Southern Renaissance food.

New this month is a pre-party co-hosted by our friends at Wingo Homebrew beginning at 5:30. Dave Wingo is a regionally renowned beer geek. (suggested minimum donation will be $20/person).

Pre-party:

A study of biscuits

Artisan Cheeses from The Bloomy Rind

First:

Rosemary Biscuit Gnocchi / Smoked Corn Chowder / Chorizo Air

Second: Biscuit Flight

Beaten Biscuit / Porter Road Butcher Ham / Mustard

Buttermilk Biscuit / Fried Crawfish / Pimiento Cheese

Angel Biscuit / Venison Sausage / Cherry Pepper Jelly

Third:

Spiced Biscuit Galette / Caramelized Apples /  Cardamom Ice Cream

 

To reserve a spot(s), please send an email to foragesouthpopup@gmail.com with: 1) the names and number of people in your party, 2) Yes/No for pre-party, 2) a contact number. You will be contacted by return e-mail to confirm your reservation and make payment arrangements.

There are 18 seats available for reservations. Two additional seats will be made available for sale to individuals on the waiting list by lottery at the end of the day on Valentine’s Day.

We look forward to breaking bread with you!

-Brandon and James

Forage South Pop Up Dinner

A big thanks to all of our guests who attended our first pop up dinner. Also a huge thanks to Ron Manville for shooting the event. We all had a blast entertaining and cookin’ for you. It was a big success. Please check back with us soon as we will be announcing our next dinner along with a very special guest we will be inviting to cook with us. For more information regarding the next dinner please drop us an email at foragesouthpopup@gmail.com.

Bone Marrow

Forage South

Fried Chicken Terrine

January Pop Up Dinner Announced

The January Forage South Pop-Up dinner is scheduled Saturday, January 19 at 7:00pm at an undisclosed private location in Nashville. Join us for a delicious three-course seasonal menu with beverage pairings from PourTaste. Dress is sharp casual and the suggested minimum donation will be $30/person or $50/couple.

Menu (subject to change):

Bone Marrow
Sweet Onion Jam, Red Wine Lacquer, Gremolata, Country Bread

Fried Chicken Terrine
Brown Butter Turnip Purée, Frothed Thyme Mustard Jus, Pork Lard Crispy Collards, Plum Agradolce

Pumpkin Beignets
Salted Buttermilk Caramel Ice Cream, Ginger Sabayon, Smoked Pumpkin Seed Gunpowder

 

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

There are 18 seats available for reservations. Two additional seats will be made available for sale to individuals on the waiting list by lottery at the end of the day on 12 January.

We look forward to breaking bread with you!

-Brandon and James

End of The World Pop Up Dinner Recap

There was alot of buzz on December 19th with some considering this to be the date for the end of the world. I’m sure there were a great amount of folks who were taking shelter and fearing for the end…but not us! We planned  another pop up dinner that night and teamed up with Lindsey & Jon Yeager of Pour Taste. Our good pal James Todd hosted the event. We were all very excited to put on this dinner, and our guests as well because we sold out of seats very quick. Everyone was instructed to eat, drink, and be merry. If the world was going to end we were going out with one last feast!

The menu:

“Popcorn”
Salted Caramel/Maple/Sesame

Wild Mushroom Emulsion
Ghost Pepper Essence/Greens

Pumpkin Agnolotti
Red Wine Braised Guinea Hen/Shitake/Cauliflower/Pumpkin Seed/Coddled Egg/Sage Reduction

Salted Caramel Popcorn with Maple & Sesame

Wild Mushroom Bisque, Ghost Pepper Essence, Greens

Pumpkin Agnalotti, Red Wine Braised Guinea Hen, Turnip, Shitake, Cauliflower, Coddled Egg, Sage Reduction