286 replies to this topic

[ol_ironstomach]

I don't agree with this.

I do. It would have been a different situation if TS had written "I don't think it makes sense for me to dine there while...", but he didn't, and he's a professional writer.

[wine-o]

A superior restaurant will put out superior food with or without the "Headliner" chef being present. I will personally go back to Rogue 24 while Chef R.J. recovers (quickly) from heart surgery. Just like changing a tire!

It is important t support small restaurateurs that take high risks and put themselves on the line regardless of what the trend du jour seems to indicate!

[RJ Cooper]

A superior restaurant will put out superior food with or without the "Headliner" chef being present. I will personally go back to Rogue 24 while Chef R.J. recovers (quickly) from heart surgery. Just like changing a tire!

It is important t support small restaurateurs that take high risks and put themselves on the line regardless of what the trend du jour seems to indicate!

Thank you, that's my brother Zoro (inside biker joke).

All should think about something:

Teamwork-The combined action of a group of people, esp. when effective and efficient.

Collaberation-The action of working with someone to produce or create something.

Execution-The carrying out or putting into effect of a plan, order, or course of action.
The technique or style with which an artistic work is produced or carried out.

Training-The action of teaching a person or animal a particular skill or type of behavior.

Focus-concentrate

Leader-The person who leads or commands a group, organization, or country.
A person followed by others.

As a chef these are major ingredients for success.

Within my many menotorships I was taught these important parts of being a chef. Does it always mix with others agendas? No, but one should not loose their focus because others don't want to undertake the dedication, determination that goes into the work that it takes for success of theleaders vision. When I first met the Chef whom changed my total focus (Jeff Buben) he said only the most dynamic of people can lead a team of cooks/foh to great success. One cannot have thin skin at this rank. What we have is our philosophy of what our vision is for the experience of the guest. Once you communicate that to the team, you can only push so hard for success (I have learned this the hard way and have had success and failures). It is up to the dynamic leadership to completely accept the vision and then train on a daily bases of what the overall success of the vision will be.

When the leader is down, it takes the dynamic leaders that the ultimate leader has put into place to carry out the vision of the philosophy.

We have an extremely dedicated team that understands, preaches the vision and the philosophies of the restaurant and then to execute with a high level of skill to carryout the mission.

So in a nut shell: Example: The Seal Team Six, if their leader had perished or was seriously injured in the firefight with Bin Laden the mission would still have been carried out, without hesitation. Not to compare apples to oranges but it is the team that will carry out the mission not the individual.

I have a tremendous amount of faith and trust in the leadership at R24 to carryout the mission while I'm out. They cook and lead everyday with the underlined tone of what if Bocuse was coming to dinner, Adria, Kellar, Buben ect. ect..ect.

[B.A.R.]

And it's much more responsible to make proclamations about a restaurant you admit you've never been to?

Yes it is! Although I have never been there, I am familiar enough with the style of preparations, the construct of the menu, and the detail involved to know that there shouldn't be too great of a variation from "the plan" whether the Exec (or CdC, or Sous) is there or not.

I do. It would have been a different situation if TS had written "I don't think it makes sense for me to dine there while...", but he didn't, and he's a professional writer.

Exactly. I am not a professional writer (clearly) and speed read through many things during the day, but I stopped at that sentence. And I read it again. And again. That sentence comes after he comments on staff turnover, and then the Chefs absence for personal matters. Poorly worded? Perhaps. Inappropriate? I believe so.

[RJ Cooper]

Here is a link to our New Years event.

http://rogue24.com/nye/

[Choirgirl21]

I regret that I didn't post my review shortly after eating at Rogue 24, while the details of each dish were fresh in my memory (although I do have the menu they sent home with me as a refresher), but in light of all the talk not related to the experience itself, I wanted to share my thoughts on the meal.

I thought it was fantastic and well worth the money. The dishes ranged from good-very good to outstanding with only one exception, the parmesan marshmallow. While one of my dining companions liked it, at least 2 of us just didn't like it. It was the only dish I didn't want to finish aside from the bite of salmon and the bite of sea urchin that went to a friend (I know, the horror, but it's actually a testament to the quality of the dishes that I ate any of either as neither typically appeals to me). Early on in the meal, someone decided we should determine which dish we'd each want again if we were allowed a repeat. By the end of the meal, there was a long list that encompassed I would say about half of the menu between the 4 of us.

Service was excellent, attentive bordering on, but not quite overbearing and I loved that so many different people delivered dishes. The big disappointment was of course that Chef RJ wasn't in the restaurant that night so we didn't have the privilege of having him serve us any dishes, but I don't think the quality suffered in any way (side note: I actually had a dream not long after that I was in the restaurant and convinced chef was there somewhere so I went on a search for him. Ended up in the basement, which of course looked like the basement of my youth, where chef was concocting new dishes with another local chef, but I digress ).

Wine pairings - I can actually understand jiveturk21's comments about the wine pairings as there is a friend in our group who doesn't particularly care for white wines, especially those that are not completely dry so it was a bit tougher for him. However, at some point the staff overheard us joking around about it or giving him a hard time and they immediately offered to bring him a glass of red in place of the next (and last) white (which goes to chef's response that if you only communicate your feelings, they will do whatever they need to do to make you happy). Still, I suppose it could be useful for some people to be able to see what the pairings will be before choosing them. Since I don't have those particular restrictions I'm happy to leave myself in the restaurant's hands and I did, for the most part, find the pairings quite appropriate.

The difference for me between this and Minibar is that Minibar is an experience and I'm glad to have gone there once. And I would happily go back now that some time has passed on someone else's dime. Rogue 24 however is a meal. While there are components of gastronomy throughout and a lot of whimsy in the dishes as a result, you get 24 plated dishes and that for me is worth returning for. I'm quite surprised too by the comments from people who did not leave full. I'm always the first person to find myself hungry again after a large meal, but I left Rogue 24 quite full and stayed that way.

My only regret is that I didn't have one less drink (we had champagne before heading to the restaurant and a cocktail in the lounge) as the desserts are quite fuzzy in my mind. Oh, and that I'm not rich so I could eat here on a regular basis instead of as a very special treat. Really, the experience was outstanding from beginning to end, and I love the interior. Consider me a fan!

[RJ Cooper]

Thank you Choirgirl21 we are so glad that you had such a great time.

We designed the Salon to be user friendly. We do flights of food with paired cocktails or wine. It doesn't break the bank.

All stay tuned for a major announcment next week. Yeah it's not that I'm not having surgery that's still on, something cool when I'm out for awhile.

Peace

[Waitman]

Here is a link to our New Years event.

http://rogue24.com/nye/

Serious quantities of food? All the booze even Stephanie and I can drink?

[RJ Cooper]

Charles,

Lots of food, booz, ,music and of course me! It will be a hell of a party. Since I wont be able to drink for 5 months after surgery it should be a booz fest.

[Choirgirl21]

Charles,

Lots of food, booz, ,music and of course me! It will be a hell of a party. Since I wont be able to drink for 5 months after surgery it should be a booz fest.

All I can say is goddamnit! My friends and I thought we were smart this year by taking the money we would have spent going out to a crappy all you can drink bar or an overpriced dinner at a nice restaurant and using it to rent a house on Fenwick Island and cook our own gourmet meal, but now I want to do this instead. <pout>

[RJ Cooper]

Celebrity Chefs Rally Around Rogue 24 for Rogue Sessions, as Chef/Owner RJ Cooper Faces Open Heart Surgery
Rogue 24, Gilt City D.C., and the Food Network’s CityEats Launch Rogue Sessions, kicking off January 10th, 2012.

D.C.’s James Beard Award-winning Chef RJ Cooper will be forced to step away from his brand new restaurant Rogue 24 in January to undergo open-heart surgery to correct a genetic heart defect known as hypertrophic cardiomyopathy, which could be life-threatening if not treated.
In his place, ten of RJ Cooper’s friends, and some of the nation’s most exciting chefs, will each take over Rogue 24 for a week during Rogue Sessions, including former Top Chef contestant Bryan Voltaggio and 2011 James Beard Oustanding Chef, José Andrés. The sessions will go from January 10th to March 17th, 2012.

Gilt City Insider Amanda McClements (of Metrocurean) and Gilt City’s Chief Lifestyle Advisor Lee Schrager, founder of the Food Network’s South Beach and New York Food & Wine Festivals, have put together Rogue Sessions in partnership with Gilt City D.C. and the Food Network’s CityEats.
Chef RJ Cooper says, "It’s in trying times that you appreciate the people you’ve surrounded yourself with. Chefs have always come together to support each other, whether borrowing tools, sharing techniques or supporting worthy causes. This is a natural extension of that support and I'm truly humbled and grateful for these very talented chefs."
Chefs will be announced and seats will be sold 1-week in advance exclusively on Gilt City for $185 per person.This includes the 24-course dinner featuring twelve of the visiting chef’s dishes and twelve Rogue 24 favorites with wine and cocktail pairings by celebrity bartender Derek Brown and Beverage Director JP Fetherston. There will be 250 seats available per week (50 per night). Reservations will be handled by CityEats.
Chef RJ Cooper will be donating a portion of each ticket to Share Our Strength, an organization he’s supported for 22 years, whose mission is to end childhood hunger in America.
The first session will feature Chef Bryan Voltaggio of VOLT and the newly opened Lunchbox. Tickets go on sale Monday, January 2nd for the week of January 10th-14th.
The roster of chefs include:

José Andrés (Washington, D.C.)
Chef/Owner of ThinkFoodGroup and 2011 James Beard Foundation’s Outstanding Chef
Tim Byres (SMOKE - Dallas, TX)
Chef/Owner of SMOKE Restaurant in Dallas, featured in Food & Wine Magazine as having one of the Ten Best Restaurant Dishes in America (December 2010)
Jennifer Carroll (Philadelphia, PA)
Chef/Owner of Carroll Couture Cuisine, formerly of 10Arts by Eric Ripert, Le Bernardin, and season 6 of Top Chef
John Currence (Oxford, MS)
Chef/Owner of City Grocery Restaurant Group, 2009 James Beard Foundation award for Best Chef South, and season 3 of Top Chef Masters
Scott Drewno (Washington, D.C.)
Chef of Wolfgang Puck’s The Source and the Restaurant Association of Metropolitan Washington’s 2010 Chef of the Year
Katsuya Fukushima (Washington, D.C.)
Chef/Owner of the much anticipated Ramen restaurant Daikaya opening in 2012 and formerly of minibar and Café Atlantico
Spike Gjerde (Baltimore, MD)
Chef/Owner of Woodberry Kitchen and Baltimore’s preeminent Chef
Nancy Oakes (Boulevard - San Francisco, CA)
Chef/Owner of Boulevard, James Beard Foundation award for Best Chef California, and San Francisco’s most beloved Chef
David Posey (Chicago, IL)
Chef of 4-star restaurant Blackbird and formerly of Alinea

[DanielK]

Holy cow, I need to go buy some lottery tickets...

[Joe H]

Celebrity Chefs Rally Around Rogue 24 for Rogue Sessions, as Chef/Owner RJ Cooper Faces Open Heart Surgery
Rogue 24, Gilt City D.C., and the Food Network’s CityEats Launch Rogue Sessions, kicking off January 10th, 2012.

Fantastic!! That so many serious, accomplished, nationally recognized chefs are supporting Chef Cooper and Rogue 24!!!!! Just an incredible, heart warming wave of support that I cannot applaud loud enough. Wow!!!!

Where do we go to make reservations? Is there a link to do this? My guess is that a lot of people are going to discover or rediscover Rogue 24 over the next several months.

Best wishes, Chef!

You've left your restuarant in incredible hands.

[RJ Cooper]

Chefs will be announced 1 week before they cook at rogue. All ticket sales are going to be through GiltCity and then made on CityEats reservation system.

So you have to buy your tickets through gilt and then make the reservation through cityeats.

We will put info up on our website this week.

[Barbara]

Chefs will be announced 1 week before they cook at rogue. All ticket sales are going to be through GiltCity and then made on CityEats reservation system.

So you have to buy your tickets through gilt and then make the reservation through cityeats.

We will put info up on our website this week.

There was a guy in my High School class who, no matter what pile of pooh he fell into, always came up smelling like a rose. I think RJ is his spawn. Given all the discussion, both here and elsewhere, about what might happen to Rogue 24 in his absence, I can say the vast majority of us are picking our jaws up off the floor at the way this situation has been finessed. Well done, Sir, well done. Now you can recuperate at whatever speed is required and return in utter triumph!

[B.A.R.]

^{This is amazing. I can't think of a more exciting lineup in the country, let alone our city.}

[Heather]

Is there a bar? I have read back through a bunch of posts, and someone mentions a "salon" but I'm not sure of details and if there is info on the website, it's not obvious.

[RJ Cooper]

Heather, Of course we will be doing the salon a la carte menu.......

[Heather]

Heather, Of course we will be doing the salon a la carte menu.......

!! OK, this is news. Thanks, RJ. I can't do the whole experience, but would love to stop by for a drink and taste

[TSchaad]

Chefs will be announced 1 week before they cook at rogue. All ticket sales are going to be through GiltCity and then made on CityEats reservation system.

So you have to buy your tickets through gilt and then make the reservation through cityeats.

We will put info up on our website this week.

So who has the time, money and determination to make a reservation for each week?

TSchaad

[astrid]

Will some of the guest chef items also be available at the salon?

(Weekly dinners would be an amazing gift for someone whose poodle already owns too many diamond dog collars).

[RJ Cooper]

yes only in small plate format in the salon.

[Joe H]

Nobody seems to have focused on the room which is itself exceptional; exposed rough brick walls, floor to ceiling on both sides, a wood framed industrial exposed ceiling with spaces painted black. Below a softly lit ambience with the central open kitchen framed by the surrounding tables. Four seats on either side of the walls of the central kitchen front to it allowing diners to watch the ten to twelve staff behind the counter painstakingly assemble the various courses; some with tweezers, some with tiny spoons, some with midgit spears: precise plating on unique ovular, rectangular, octagonal and pentagonal dishes. All served by different staff, usually who personally participated in the assembly.

This is a serious effort to create a room with sensorial appreciation of ingredients at another level, in ways never imagined before. Crunch, chunk and smoothness play roles just as fluff and mallow along with juice, gobs and driblets not to mention wide and then sometimes precise swaths of colored texture to frame a plate. Much of this should be taken in one bite to fully experience the often many levels of taste, texture and temperature. This is not a simple meal...

Rogue 24 is a great effort with an American spin of a next generation dining expedition. It is as much an adventure in the room as it is finding it. What you are asked to sign aside (we thought quite reasonable) this is going to receive a great deal of national recognition. Chef Cooper has chosen D. C. to open this-not New York, nor Chicago nor Berlin or Prague where the room feels like the inspiration originated.

A serious experience well worth the wait; the resultant adventure more than justifies it.

As noted above on Monday Rogue 24 begins to accept reservations for the the first guest chef, Bryan Voltaggio from Volt in Frederick. I note this as a reminder because Volt's Table 21, several months ago, had a one + year wait for a reservation. http://www.giltcity....rogue24session1 is the link to start.

[xcanuck]

Anyone know if they'll still be doing their lounge menu while Chef RJ is recovering?

[RJ Cooper]

Heather asked just above bro. Yes we will. Oh and toinght I expect you to
Howl GO BLUE while we kick the shitt out of the Hookies.

[RJ Cooper]

So the next Rogue Sessions tickets go on sale Monday at 10 am through GiltCity.com. A baller chef from Dallas, Tim Byres will be here all week. His restaurant SMOKE is one of my top 10 restaurants in the country.

Tim was the chef de cuisine for Stepen Pyles for 6 years. Named F&W best new chefs 2010. Tim brings a finesse to smoke and cured meats, creates ellegant dishes with superier artistic flare.

Here is the link for tickets. http://www.giltcity....rogue24session2

I'll be back in a few.

[DPop]

Get well soon, RJ!

[Joe H]

I've been to Stephen Pyles. Four times. And to Star Canyon and Routh street. Even Baby Routh. Over the years I've eaten my way around Dallas. Right now Stephen Pyles continues as the Jose Andres/Fabio Trabocchi/Michel Richard of Dallas. His former Chef de Cuisine (who has one of the hotttest restaurants in Dallas-perhaps the hottest as I type this), is in Rogue 24 next week.

With 12 of his own courses.

I just can't help but think if this was Dallas it would have sold out in an hour for the entire week. I honestly do not know how many seats are left (I have NOT talked to anyone connected with this) but I think there are some-"Gilt" still lists all nights as available. Bryan Voltaggio sold out three days in the first hour. I write this because I am absolutely stoked for what is happening at Rogue 24. We have an opportunity to taste some of the most incredibly creative dishes anyone has ever put on a table in D. C. I'd even go so far as to say that for the next two months Washington's Rogue 24 will be as exciting as anywhere in America for those of us who live to eat. I also sincerely believe that if it is wildly successful, D. C. will benefit.

Dallas' best is in D. C. next week.

We shouldn't overlook this. Opportunities like this are truly rare.

[tfbrennan]

Dallas' best is in D. C. next week.

We shouldn't overlook this. Opportunities like this are truly rare.

Anyone?

[RJ Cooper]

Tim's last night is tonight, then Spike Gjrede for Woodberry Kitchen and then the culinary think tank starts, Jose Andres and Rubin Garcias from Minibar.

[Joe H]

10:01AM Jose Andres just released one minute ago. I am guessing this will sell out by this afternoon for the entire week. When was the last time that he was in the kitchen? http://www.giltcity....T=body&ECA=view

[zoramargolis]

10:01AM Jose Andres just released one minute ago. I am guessing this will sell out by this afternoon for the entire week. When was the last time that he was in the kitchen? http://www.giltcity....T=body&ECA=view

Just a guess--was there a video camera present on that occasion?

[Bob Loblaw]

10:01AM Jose Andres just released one minute ago. I am guessing this will sell out by this afternoon for the entire week. When was the last time that he was in the kitchen? http://www.giltcity....T=body&ECA=view

Will he actually be in the kitchen?

The fine print on Glit City's website:
"While the featured chefs’ food will be served the entire week, there is no guarantee that the chef will be at the restaurant on any specific date or time."

[ktmoomau]

Well I will be in Miami for the only days left for Jose Andres, but I would have enjoyed that. From the line-up what other chefs would you be interested in?

I will probably go to Jennifer Carroll's restaurant when we are in Philly? I go to Woodberry Kitchen enough that it wasn't a draw this week. And I feel like Scott Drewno is something you can eat here in DC, but maybe I am wrong. If people had their choice who would you pick of those remaining and why?

[kmcass]

Can anyone offer any details on the salon? I know they serve selected small plates, but is it intended as a snacks/drinks or is there enough substance for a dinner? Any idea on general price range?

Thanks in advance.

[Joe H]

Well I will be in Miami for the only days left for Jose Andres, but I would have enjoyed that. From the line-up what other chefs would you be interested in?

I will probably go to Jennifer Carroll's restaurant when we are in Philly? I go to Woodberry Kitchen enough that it wasn't a draw this week. And I feel like Scott Drewno is something you can eat here in DC, but maybe I am wrong. If people had their choice who would you pick of those remaining and why?

Nancy Oakes-San Francisco's Boulevard is a Great restaurant. http://www.boulevard...t.com/chef.html

Jose seems to be sold out now...

[RJ Cooper]

Can anyone offer any details on the salon? I know they serve selected small plates, but is it intended as a snacks/drinks or is there enough substance for a dinner? Any idea on general price range?

Thanks in advance.

I can!!! All the plates in the salon are bites or snack size. Put a few together and eat what you will to create a meal.

[ktmoomau]

Nancy Oakes-San Francisco's Boulevard is a Great restaurant. http://www.boulevard...t.com/chef.html

I thought that might be a good one. I have never eaten at her restaurant, but has been on my list when I go to San Francisco.

[Joe H]

I've had a number of business dinners there (I travel too much!) and absolutely love it. Along with Gary Danko it is my favorite restaurant in SF. Boulevard, for me, actually has more "character near the Embarcadero. It would be exciting to see what she could do in a setting like Rogue 24.

I'm also intrigued by the chef from Oxford, MS. I believe that it is significant that he won a Beard award-in Oxford, MS. Not a slight against Oxford, rather that it is not a more "accessible" city like New Orleans or Atlanta.

I must admit I am absolutely stoked by this series of chefs and their presentations. (I also loved Elisir's ten course prix fixe Saturday night, too!) I really don't mean to sound like a shill for Chef Cooper but what he is doing is extremely exciting. It is also a wonderful compliment to him and D. C. that so many will come here to do this. I believe as a D. C. chauvinist that the more successful Rogue's collections of dinners is the more it benefits our city in the long run. Simply, others will consider us in the future.

I know that I have posted several times in this thread but the kinds of opportunities that this series is presenting don't exactly come along every day. Here or in New York. Or San Francisco. This is a Big Deal.

[RJ Cooper]

Our new spring menu as of today. Will change when wheather permits.

tomato/parmesan/basil
pork skin/wonder bread/motor city bbq

lipstick radish/seaweed butter
may wine/barboursville riesling/chamomile/lavender/lemon

potato/ossetra/vanilla
speckled trout/roe/horseradish/nasturtium

red cabbage/mustard/ice fungus
paul blanck/pinot gris/alsace/france/2009

fluke/spinach/brown butter/tapioca
yogurt/eggplant/sumac/benne

king crab/blood orange/rice
verget/chardonnay/macon-bussières/burgundy/france/2007

gyro/tzatziki/butter lettuce
egg/migas/tuna spine/botarga

foraged/soil/cedar/blossoms
tripel dubbel/high west double rye/gran clasico/saxo blonde

spring onion/pea tendril/meyer lemon
celeriac/razor clam/bacon

lobster roll/2012
paolo saracco/pinot nero/monferrato/italy/2009

foie gras/lavender/early strawberries
rabbit/orange/pecan/squash

lamb belly/blue ridge inspiration
the road king/gilles brisson vs cognac/dolin rouge/royal combier

marrow/artichoke/olive oil/black garlic/parsley
tongue/kale/mushroom/foyot

pecorino blue/kumquat/almond/apple
ramian/nebbiolo & dolcetto/sierra foothills/california/usa/2006

yuzu/black sesame/mango/curry
coffee/cream/caramel/hazelnut

happy endings/little things/small bites
dr. loosen/riesling/mosel/germany/nv

[DonRocks]

Our new spring menu as of today. Will change when wheather permits.

Welcome back, buddy. Pace yourself and don't be too macho to take days off if you need them.

[RJ Cooper]

So since I cant sit still and my teams average age is 26 I decided to join the Hipsters this year as a VIP concesions vendor at the Sweetlife festival.

Menu of cool foods.......3 types of tacos yes 1 is chopped whole hog........5 haute dawgs 1 named after the Grateful Dead.......Ramen from a friend.....Snacks made on site a la minute (stoner food). The team doesnt understand about real festivals.........

[RJ Cooper]

Food Porn.file:///Users/judycooper/Pictures/iPhoto%20Library/Masters/2012/03/23/20120323-001319/LenDePas-8766-L.jpg

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[RJ Cooper]

Well it's time to play a little more. R24 will start 2 promotions next week, Tuesday April 24.

1. 3 creations and 1 concoction. A chance to sample 3 plates from the journey menu with a cocktail concoction created by Bryan the Cheftender. Tell him the booz, style and let him create.

2. Evolution menu. A way to introduce R24 and its food philosopies on another level.

The Evolution menu will be an 8 course degustation created to give mid week diners a shortened dining experience.

This dining option will only be available Tuesday through Thursday evenings and a reservation must be made through CityEats or 202.408.9724.

We will not be able to substitute or modify the Evolution menus.

As well R24 will be closed April 28th, but R24 team will be jamming and cooking at this years Sweetlife Festival, hope to see you all there.

[petercarrjones]

1. 3 creations and 1 concoction. A chance to sample 3 plates from the journey menu with a cocktail concoction created by Bryan the Cheftender. Tell him the booz, style and let him create.

Is this similar to the Salon experience? I've never been, but I understand that it used to be all A La Carte? Is it actually in the Salon as opposed to the dining room? Sounds like a great idea, by the way.

[RJ Cooper]

This is only in the salon, and we will be offering a la carte as well.

[Pat]

Tom Sietsema's review is up.

[Pork Belly]

Wonderful dinner last night. Love the vibe of the place, the teamwork, and the fact that no one is phoning it in. And the food was crazy good. Not just clever for the sake of being clever, but clever and delicious at the same time. The tuna/avocado/fried rice/smoked chili was an amazing piece of sushi and the porcini soup with white chocolate foam, gyros with lamb tartare, squab scrapple, and araucana hour-long poached egg were right there. I'm not a huge fan of modernist gastronomy -- I think traditional cooking techniques evolved as they did for a reason (because they make food taste good) -- but this place could make me a believer.

[DanCole42]

Not gonna comment on the food, service, etc.

I'm just gonna sum up and say that Rogue 24 was just a really good fucking time. A blast. And you should absolutely go if you have the capacity to be literally entertained by food.

And after all, isn't that why everyone except Don goes out to eat in the first place?

[RJ Cooper]

So for our fall series of RogueSessions is with the great culinary god Patrick O'Connell and his team from the Inn of Little Washington. We started auctioning tables ate chef's best on Tuesday, however there is an online auction. This is a once in a lifetime dinner and going to be an extremely memorable night for the team at R24.

If you were not at Chef'sBest and did not have a chance to bid and win a table for the Fall RogueSession with Patrick O'Connell and the team of Rogue 24 here is the link for the online auction. It is going on now.
http://www.biddingfo...as=roguesession