“Ham it up” with chef Brandon Frohne for the Cured & Chopped tasting event and viewing party on January 27 from 7 – 10 p.m. The event, which is free to the public, will celebrate and feature Mason’s Southern Gypsy Ham created by Bob Woods of The Hamery and chef Frohne. Sample the ham, plus products from many local artisans. Be sure to stick around until 9 p.m. to cheer Brandon on in the premiere of ‘Chopped’ episode “Chopped, Again!” as he competes to redeem his appearance last year.
Cured & Chopped tasting event and viewing party
A celebration of local artisans and purveyors, plus the premiere of ‘Chopped’ episode “Chopped, Again!” with chef Brandon
Featured Artisanal Goods:
Southern Gypsy Ham
Bob Wood’s Hamery & Mason’s
Samples of Jams & Pepper Jelly
Nashville Jam Company
Famous Pimento Cheese & Cornbread
Miss Daisy King of Miss Daisy’s Kitchen
Samples of Kimchi, Relishes, Turnip Kraut
Chef Richard Jones of Green Door Gourmet
Sample cocktails with their new Pristine Tonic
Jon & Lindsey Yeager of Pour Taste & E Harlow
Kenny’s Farmhouse Cheese
Samples of Spring Mountain Farms Chicken
Chef Jamie Watson/ Springer Mountain
East Nashville Spice Co.
WHEN: Tuesday, January 27
7 – 9 p.m. Tasting event
9 – 10 p.m. ‘Chopped’ viewing
WHERE: Mason’s at Loews Vanderbilt Hotel
2100 West End Avenue
Nashville, TN 37203
COST: Free and open to the public
JAMES BEARD HOUSE "NOURISHING THE PAST" VALENTINE'S DAY PREVIEW DINNER
Chef Brandon Frohne will helm the kitchen of the acclaimed James Beard House in New York City and draw on his family heritage to create a unique dinner titled "Nourishing the Past". This dinner will explore his grandparents' European roots and the story of their journey through Germany, Sicily, Bulgaria, Switzerland, and Canada, which ultimately shaped his family's food heritage and influenced Frohne's approach to Southern cooking.
Valentine's Day Preview Dinner:
Saturday, February 14th,
Seatings at 6:30 and 8:30PM,
$75 per person plus tax and gratuity. Wine pairings included.
Reservations are required and can be made by calling 615-321-1990
Escape Artist and the Sea (Tunisia/Sicily 1938)- Djerba-Style Prawns with Harissa, Preserved Lemons, Tomatoes, Mediterranean Sea Water
Pfifferlinge and Pflaumen (Germany 1940)- Semmelknodel with Chanterelles, Plums, Pancetta, Herbs
Handshakes & Gypsum (Bulgaria 1943)- Lamb Guvech with Labneh, Okra, Mint
Rustico (Switzerland 1945)- Luganeca Piacenza Sausage with Floriani Red Flint Polenta, Blistered Grapes, Pickled Fennel, Crispy Hen Egg
Toronto Love Story (Canada 1954)- Apple Hand Pie with Messmor, Powdered Apple Streusel, Rosemary-Coffee Semifreddo, Roasted Coffee Beans
Our private dining doors are always open at Mason’s, and we’d love to welcome you in for any celebration with family, friends or the company team. Mason’s Private Dining Room seats 12 and is equipped for working lunches or an unforgettable chef dinner with a Mason’s Tasting Menu from chef Brandon Frohne. Mason’s Dining Room accommodates 90 seated and is available for full buy-outs with specially crafted menus for the occasion. Mason Bar is also available for private functions and makes for a lively spot to grab a drink and delicious bar bites among friends; Mason Bar is also outfitted with a nine screen media wall, wifi and power outlets. Wherever you chose to celebrate (or work), we’re ready to meet your bourbon, biscuit or Devil of An Egg needs and then some. Complimentary valet provided. For more information, please call us at (615) 321-1990.
Join us for creative weekday lunch specials crafted by Chef Brandon Frohne featuring local, seasonal ingredients.
DOWN SOUTH TURKEY SAMMY: Swiss Cheese / Chow Chow / MS Comeback Sauce / Farm Wheat Bread
CAESAR SALAD: Artisanal Romaine Lettuce / Parmesan Cheese / Rustic Croutons / Roasted Chicken Breast / Caesar Dressing
THE KEVIN BACON: Braised Pork / Peach BBQ / Bacon / Toasted Butter Roll
TAGLIATELLE: Corn / Shiitake Mushrooms / Spinach / Basil / Lemon / Chiles
AVOCADO, BLACKBERRY & FETA SALAD: Arugula / Cucumber / Tomato/ Chopped Eggs / Balsamic Vinaigrette
$5.00 20 oz. draft beer and 1/2 off bar food