During James Beard Award-winning chef/owner RJ Cooper’s recuperation from open-heart surgery, some of his closest celebrity chef friends will pitch in to host “theme weeks” at the intimate Shaw–area restaurant. These special events were dubbed 'Rogue Sessions'.
- Each Session was developed to be a 24-course dinner led by a Guest Chef and served with wine and cocktail pairings by celebrity bartender Derek Brown (Owner of The Passenger) and Sommelier JP Fetherston
- The 24-course menus will be broken into 12 courses designed by the Guest Chef, and the other 12 courses are staple dishes from Rogue24 Chef RJ Cooper
Rogue Session #1 was headed by Guest Chef Bryan Voltaggio, Chef/Owner of Volt in Frederick MD. One of the best restaurants in the DC metro area. He already does a 21-course tasting menu at Volt, so he definitely is up to the task of leading a Rogue Session.
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Review:
- Menu won't be offered in advance (keeping you anticipating throughout the dinner), but is handed-out as a 'takeaway' when you leave
- About 2 -3 dishes hit 'Wow' status (what I define as 'transcendental' -- a complex flavor profile, a contrast or merging of flavors; something I'd casually call had a little 'sumptin 'sumptin)
- Another 2 - 3 dishes were near-Wow status but couldn't quite get there
- The remaining dishes were at least 'Good' but nothing particularly great
- The Cocktail and Wine pairings were provided every 3 courses, and the theme of the pairing was supposed to match/align with the next 3 dishes. Sometimes it 'worked' for us, other times not so much
- Space looks modern without being too trendy (reminded me of a relaxed NYC spot)
- Staff was very pleasant and professional, many of the Chef handling prep-work most of the night were also serving dishes throughout the night
- Very nice dinner overall
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| Well, to be fair this was a pregaming drink over at the Gin Joint within New Heights restaurant in Woodley Park. Fantastic gin selection here btw, and a knowledgeable bar staff. The above is actually their Midnight Manhatten, filled with tasty spirits ;) |
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Macaroons/celeriac/beet.
One sweet-filled with apple (the left), and the right was savory foie gras filled. I especially loved the one on the right. |
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| House fried rice/duck/vegetables/soy/sesame |
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| Pizza paper/ricotta/basil/tomato |
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| Guest Chef for Rogue Session #1: Bryan Voltaggio (Owner/Chef of acclaimed Volt restaurant) |
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| Oyster/smoked potato/bacon/black truffle |
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| Yogurt/eggplant/benne/sumac |
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| Urchin/lava/coral/seaweed/brackish water |
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| One of the paired cocktails by Consulting Mixologist Derek Brown (owner of DC's The Passenger) |
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| Kampachi/fennel/blood orange/ginger |
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| Celery root/nasturtium/mustard/grapefruit |
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| Ossetra/cauliflower/apple/cider |
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| Swordfish/mortared scales/cara cara orange/samphire |
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| Foie gras/coconut/coriander/coffee |
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| Turbot/butternut/brussels/radish |
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| Ravioli/parsley root/ash/black trumpet |
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| Ox tongue/sour dough/mostarda/bitter herbs |
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| Squab/dates/parsnips/groats |
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| Oyster root/quince/country ham/almonds |
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| Pig/cabbage/juniper/apple vinegar |
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| Snails/ham/potato/trumpets |
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| Lamb/crab apple/granola/dandelion |
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| Endives/perigord black truffle/truffle caramel |
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| Maitake/oats/seagrass/yeast/ale |
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| Peanut butter/chocolate/jelly/milk |
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| Chocolate/marshmallow/peanut/caramel |
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| Happy endings/little things/small bites |
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