Dinner on the farm with Chef Andrew Gerson & Chef Brandon Frohne
Green Door Gourmet at Hidden Valley Farm
7011 River Road Pike Nashville, TN 37209
Our jam-packed week of culinary and cultural happenings gets off and running, and away from the winter elements, on this rural dining escape inside the Green Door Gourmet barn at Hidden Valley Farm. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. Our mission is pure, but don't worry, at its heart, DOTF is a laidback late-afternoon barn party. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Chef Andrew Gerson (Brooklyn Brewery) and Chef Brandon Frohne (Mason's at Loews Vanderbilt Hotel, Forage South) have developed a menu that takes advantage of the bountiful Nashville area. The result is a family-style feast bringing together farm-raised produce, local artists, Brooklyn beer and a community interested in all of the above.
We first hooked up with Dinner on the Farm's Monica Walch in the Twin Cities while producing last year's Slow Supper. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
Get your tickets here.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Cornmeal Crackers w/ Potted Pork & Hyden Salad
Rabbit Porchetta Baked in Hay w/ Country Mustard, Brassica, Currants, and Crushed Herbs
Leaf Lard Cathead Biscuits
Parsnip Puree w/ Crispy Parsnip Skin & Onion Grass
Sweet Potato, Apple, & Kohlrabi w/ Walnuts, Buttermilk Ricotta, Torn Mountain Bread, and Smoked Onion Vinaigrette
Braised Greens w/ Chilies, Smoked Jowl, & Benne Seed
Sally Lunn Bread Pudding with Mast Brother’s Chocolate
Brooklyn Lager, Brooklyn Dry Irish Stout
Chef Brandon Frohne, in addition to heading up the Forage South Pop Up Dinner Club, is Executive Chef of Mason’s and Mason Bar, a modern southern brasserie located inside the Loews Vanderbilt Hotel. Chef Frohne approaches contemporary American and European cuisine with energy and creativity, while honoring ingredients of quality and paying respect to the origins of Southern cooking. His creativity, connection to the local culinary community, and passion for farm-to-table cooking contribute to Mason’s distinctive dining experience. Chef Frohne gathers inspiration from working with a dynamic culinary team, researching historical Appalachian cookery, and working with local farmers and artisans.
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands.
Green Door Gourmet is a unique farm to fork venture that produces and provides local artisan foods and plants in a farm-cooperative community setting. Sylvia Harrelson Ganier, the farm operator, brings years of farm and restaurant experience as well as a passion for food and education. Her background, growing up on a dairy farm in North Carolina, melds with her many years in the restaurant business, including being chef and owner of her former Nashville based establishment, CIBO.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis