Weave A Thousand Flavors Supper Club
(where some days we brunch...)
Kick-off the Holidays with our
Most Exclusive Dining Event of 2019
James Beard Award Winner, Spike Gjerde's
A Rake's Progress at The Line Hotel, D.C.
In 2018, our supper club hit the ground running and we're thrilled that we launched a whole new series of brunches and suppers in Washington D.C. for 2019 with the intent of curating gastronomic adventures between April-Dec each year.
After a break where our culinary group traveled to Hungary and had a splendid time, it's time to bring you ONE OF OUR MOST EXCLUSIVE SUPPER CLUB EVENTS EVER! This is a dinner that has been 1-1/2 years in the making.
So allow me to tell you a little story - When I first met Chef Spike, he had recently launched A Rake's Progress, D.C. and in conversation, when I told him I wanted to bring my culinary supper club group to the Restaurant, he asked me to wait, "Give us some time for large groups", he said. "Maybe in a year". As we continued to chat, we ended up talking about a meal that I had just enjoyed at another restaurant and I mentioned, that I liked the freshness of lemon zest in their dishes.
I recall his look of displeasure as he said," We don't use lemons At Rake's Progress because lemons are not native to the Mid Atlantic".
This should you some true insight into the meal that will await us at A Rake's Progress. The cuisine is as authentic to the region as possible. The water is flown in from the Atlantic for some of their cocktails because the salt tastes better.
At A Rake’s Progress, James Beard Award-winning chef Spike Gjerde cooks what he sources from Mid-Atlantic farms and waters. For the last decade at his Baltimore restaurant Woodberry Kitchen, Spike has been a learner and a teacher of the terroir of the region — only using ingredients found within his food system.
Now in DC, he has an expanded landscape, with a flavor all its own. His kitchen is led by his longtime Executive Chef Opie Crooks.
Needless to say, it will be a meal like no other!
It features Chef Spike's best seasonal offerings and it is a rare opportunity to share all of his signature dishes in one sitting!
What awaits us is a medley of fantastic offerings like grown in the Chesapeake oysters, crab louie, smoked trout spread and lobster salad, The vegetable mille feuille with campfire cream will bring you to your knees and the ember grilled bone-in ribeye with potato gratin, grilled brassicas, steak sauce butter, beef jus says it all!
Over a table laden with these amazing dishes, bursting with fresh flavors, some known and some new, let's toast over a classic cocktail, pass saltwater biscuits and jam around the table, share new stories and continue old ones but most of all come together as old friends and welcome new ones.
I hope you'll join our table of 10 for this final supper of the year!
Kick-off the Holidays
Most Exclusive Dining Event of 2019
James Beard Award Winner,
A RAKE'S PROGRESS
AT HOTEL LINE D.C.
Be one of only 10 to join us
Dec 7. 2019 | Saturday
6:00 pm-8:30 pm
A feast of 9 signature dishes
Wine service with dinner
Tea or coffee
All taxes & gratuities
per person | all-inclusive
Upon arrival, head up the stairs to your right and Check-in at the desk. You will be seated at our supper table in the heart of the restaurant. As we get comfortable and await the arrival of all our guests, get comfortable, relax and soak in the sights and sounds of this dynamic restaurant. Share conversations with new & old found friends and feel your cares slip away as you relax over good food and wine.
9 dishes featuring the Chefs signature creations, meant to be enjoyed family-style will be served. Dishes ranging from appetizers, salads, vegetables, and mains featuring true Mid-Atlantic & Chesapeake Bay Cuisine will be featured - if you're picky, no worries, just pass.
WELCOME COCKTAIL - your choice
chesapeake Bay oysters, crab louie, smoked trout spread, lobster salad
buttermilk biscuits, gougères,
maple-sage sausage, butternut squash, honey-nut cream
roasted garlic dressing, embered onions, smoked cheese, breadcrumbs
crisped ham, spelt crumb, egg, hot bacon mustard dressing
mashed potatoes, creamed greens, pickles, cornbread, various condiments.
ember grilled bone-in ribeye
potato gratin, grilled brassicas, steak sauce butter, beef jus
confit potatoes, mustard greens, fava beans, turnips, brown butter hollandaise
WINE SERVICE WITH DINNER
Blended Merlot from Bolivia (Red)
New Zealand Sauvignon Blanc (White)
will be served.
Two glasses per person.
Tea & Coffee After.
GOOD TO KNOW
Once you sign-up you will be contacted via email for information regarding allergies or food restrictions. Please note that this culinary experience is not a good fit for those who do not care for foods with spices and are not open to trying new flavors, cuisines, and ingredients. A variety of meat dishes will be liberally represented along with vegetarian options.
A GOOD FIT
We are a group of unpretentious foodies. Some of us are in our late 40's, some in our 70's and all of us have been there and done that! So if you need to show your ID, you're probably too young to attend. Sorry!
No matter who you are, please do bring your humor, unique style, an open-
mindedness to varied cultures and your culinary sense of adventure.
Dress up! Please make an effort for this one!
You will be emailed a PayPal Invoice for payment once you confirm your attendance,
CANCELLATION POLICY: STRICT
Due to the exclusivity of this event, all sales are final and no refunds for cancellations for the event.
Here's what past guests had to say.....
"This is a great way to have dinner and converse with fellow foodies and experience great restaurants in the DC metro area."
"Devaki arranged a superb event, choosing 10 dishes that highlighted the best flavors of the special mix of Peruvian, Chinese and Japanese cuisines that make China Chicano such a special restaurant. The food and companions made this event a delightful way to spend 2 hours on a Sunday afternoon
"Maydan was spectacular. Tucked away off Florida Ave, it is a hidden gem. The many courses of sumptuous food were so flavorful and perfectly prepared...from the assortment of appetizers to the lamb that was cooked for 72 hours. I particularly loved the squid! The company was fabulous and I met several"new friends I hope to stay in touch with. All in All, worth every penny! Can’t wait to do it again!"
"The food was exotic and amazing! The company was equally wonderful. My husband loves tasting menus and this one was built just for us! Ceviche was my favorite thing"
Image Credits on this page | Washington Post, The Line D.C., A Rake's Progress & Washington City Paper