Brandon Frohne, executive chef of Mason's and Mason's Bar at the Loews Vanderbilt Hotel, is hitting the road and headed to cook at the prestigious James Beard House in New York City. Taking place on Thursday, Nov.28, the dinner, entitled 'Southern Thanksgiving Feast',will consist of three passed hors d'oeuvres and a five course tasting with wine pairings. Says Frohne via press release: "I look forward to bringing some Southern flavor to the James Beard House and sharing this special meal on one of the biggest culinary days of the year." [EaterWire]
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