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Frontier’s September Smoke Sessions Series Dinner – Thursday, September 21 at 7:00pm 

  • On Thursday, September 21, a four-course food and drink menu experience curated by Chef Brian Jupiter as well as The Press Room’s Chef Mike McCants and Chef de Cuisine Christian Sia. Together they will prepare, plate, and present dishes to guests including Smoked Brisket served with Corn Pudding and Fried Okra, Gado-Gado Ajitama Egg, Nasi Lemak Smoked Marinated Chicken, and Coconut Panna Cotta.

Cooking Class with Chef Brian Jupiter at The Chopping Block – Friday, October 20 from 6:00 - 8:30pm 

  • Chef Brian Jupiter hosts a hands-on cooking class at The Chopping Block in Lincoln Square on Friday, October 20 from 6:00 - 8:30pm! Chef will be working with attendees on how to recreate Southern classics, such as Bayou cheddar crab dip with cajun-spiced potato chips, shrimp creole over steamed rice, corn maque choux (sauteed corn with bacon and peppers) and, for dessert, a NOLA bread pudding with rum sauce and pralines. 

  • The class includes a Hurricane (New Orleans’ signature cocktail) and each guest will receive a $50 e-gift card to Ina Mae Tavern

Frontier’s October Gator Dinner – Sunday, October 22 from 6:00 - 9:00pm

  • Frontier will be hosting a Gator Dinner on Sunday, October 22 where guests can experience a 4-course alligator-inspired menu. From 6:00 - 9:00pm, guests can expect to dine on alligator-inspired dishes being served for the first two courses, followed by whole alligator carved table-side with jambalaya, and finally table-side beignets for the final course. Each guest will also be provided with one welcome Swamp Water cocktail to start. 

Brunch at Frontier with Chef Jup, Chef Ken Polk, & Uncle Nearest – Saturday, October 21 from 1:00 - 4:00pm

  • Executive Chef Brian Jupiter hosts Batter & Berries’ Executive Chef Ken Polk on Saturday, October 21 for a one-time-only collaborative brunch menu at Frontier. From 1:00 - 4:00pm, guests will be able to experience brunch options, including fried chicken & johnny cakes with hibiscus maple syrup, beignets with chicory coffee caramel, pimento cheese & onion biscuit with avocado, candied bacon and eggs, as well as smoked short ribs with Uncle Nearest whiskey glaze, cheddar, and sage hash. In addition to four dishes, tickets also include two cocktails. 

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