A Rake's Progress
DAY 1: 6-Course Modern Mid-Atlantic Dinner Series
In 2018, Spike Gjerde, winner of a 2015 James Beard Award for “Best Chef, Mid-Atlantic,” opened his sleek eatery in the boutique Line Hotel in Adams Morgan. It proved a welcome addition to this vibrant neighborhood. Chef Gjerde brought in Executive Chef Opie Brooks to run the kitchen, and Chef Brooks quickly went on to win culinary awards of his own as the winner of StarChef's "Rising Star Chef" Award in 2018. Chef Brooks is committed to cooking what he sources from Mid-Atlantic farms and waters. Here you will find wonderful small plates, like vegetable millefeuille with campfire cream and chicken liver mousse with sour cherry jam, and larger plates like honey mustard grilled short ribs with heirloom grits and “adolescent” carrots and Maryland rockfish with turnips and shiitake mushrooms. It’s all so good that Michelle and Barack Obama chose it for the former First Lady’s recent birthday celebration. If it's good enough for the Obamas, it's good enough for us!
About the Host:
Opie Crooks
Executive Chef
A Georgia native, Chef Crooks graduated from Le Cordon Bleu’s Atlanta campus and cut his teeth at Roy’s Hawaiian Fusion Cuisine, where he worked his way up to chef-partner. In 2013, he left Roy’s to join forces with Chef Spike Gjerde, first as chef of Shoo-Fly and then as chef de cuisine of his landmark Baltimore restaurant, Woodberry Kitchen. In 2017, he took the role of Executive Chef at Gjerde's newest restaurant, A Rake's Progress, where his work earned him a Rising Star Chef Award from StarChefs in 2018. After a stint working for Jeremiah Langhorne at Michelin-starred Mid-Atlantic spot the Dabney, Chef Crooks came to the helm of No Goodbyes, where he now works as Executive Chef.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Baltimore Canyon Lobster Toast
with green goddess dressing and garlic chili condiment
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Ember-Roasted Winter Vegetables
with campfire cream and puff pastry
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Ricotta Cavatelli
with beef ragu, fondutta, and chili breadcrumbs
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Kilt Greens
with ham crisp, spelt breadcrumbs, and warm bacon mustard dressing
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Fried Chicken
with cornbread and various condiments
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Eclair
with verjus curd and toasted meringue
A Rake's Progress
1770 Euclid St NW
Washington, DC 20009
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- For allergies or special diets, please note that accommodations can only be made if you Update Your Dietary Restrictions or email us at [email protected] no less than 72 hours before the event.
