Welcome!

Weave A Thousand Flavors Supper Club

(where some days we brunch...)

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Kick-off the Holidays with our

Most Exclusive Dining Event of 2019

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James Beard Award Winner, Spike Gjerde's

 A Rake's Progress at The Line Hotel, D.C.

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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".

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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.

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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.

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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!

warmly,

Devaki