RJ Cooper

I believe it was a famous chef from the midwest that said "the rules have changed" when Brooklyn Fare was awarded 3 stars

Tired of the usual dining in DC. Kids are back in school. Summer is almost over and Rogue 24 starts its 5th season.

Food + Beverages + Taxes + Tip =  ROGUE24 SEASON 5

All inclusive pricing "” one set price for your dining experience

10 Course Menu - $100 per person

Jason's Bio:

From an early age Jason Swaringen realized he was meant to create and inspire.  Born into a military family he spent his early life traveling between the United States and South East Asia.  Jason's life of travel constantly immersed him in the world of the service industry enforcing a passion for being able to provide a memorable experience, a loved journey, and a connection with what you drink and eat.

After returning to the DMV in 2005 Jason immediately began working in the hospitality industry, working his way up from host to bartender in both casual and fine dining atmospheres.  This upcoming craft bartender is self-taught, never having had a mentor he has relied solely on his personal and professional experiences, continuous research and his passion for the craft.  Having worked in some of the finest restaurants and hotels in the DMV including The Hamilton, Fiola Mare and Quill at The Jefferson; Jason often found himself looking towards the kitchen for inspiration.  After eight years of bartending it seemed only natural to work alongside chef RJ Cooper and cheftender Bryan Tetorakis at both Gypsy Soul and Rogue 24.

Jason's approach to bartending is about the all-encompassing experience. He is driven by providing the best experience for the guest, sharing his diverse approach to bartending, pulling from his own cultural exposure while still being classically inspired.  The dichotomy of tradition and innovation is how Jason challenges the DMV bar culture and invites guests to reach beyond their own boundaries.

If only I was able to comment.  Damn lawyers.

Don, with all due respect,  if you would please lock this thread after this: [*]

A little wrangler was born

I seen him squirming in the saddle all wet and warm
He's such a changeable form in his very first year

He rides on to wrangler school
With a slingshot and a saddlebag of hand-me-down tools
Doesn't want to look like a fool
Pass the jail without tears

Time machines, remembered scenes
That a wrangler rides through a passing stream
Time's replaced by a peaceful dream
Wrangler space

He reigns his pony to the gate of the school
Feather pens and inkwells of hand-me-down rules
Like trading a pony for an aging mule
He rides away without fear

Time machines, new routines
That a wrangler rides through a passing dream
And time's replaced by a peaceful stream
Space wrangler space

He gets off at a stranger's place
Where the girls dance different with familiar grace
He's knowing that he found the place
That pours the coldest beer

Skol, very cold beer
Cheers, to your friends so near
High, your dreams so clear
Raise another glass to the dreams so near

---

[*] [Of course I'll honor your request. But people here are grieving your loss too - maybe not to the extent you are, but we all still feel it. If people want to wish you well in another thread, I don't think I should stop them. Chin up, RJ]

This SUNDAY SUNDAY SUNDAY!!!!!!

cold soups 10/pt

• grilled watermelon salmorejo
• chilled peach & creme fraiche soup
• spicy grilled cucumber & avocado soup
• sweet corn

spreads

• smoked tuna
• pimento cheese
• spicy peach catsup

OFF THE GRILL  8

• adobo glazed pork belly
• spicy pickled cucumbers
• smoked dukes mayo
• hawaiian roll

That Fried Chicken!!!  This weekend (fri-sun)  96 orders of fried chicken equivalent to 48 whole birds!

Maybe it was this?

"Top 5 Fried Chicken Restaurants in America" on foxnews.com

10 Course Jaunt Menu with 4 pairing beverages for $100 per person
($75 per person without pairing beverages)

*
24 Course Journey Menu with 7 pairing beverages for $185 per person 
($140 per person without pairing beverages)

*
SpiritsBar 3 Course Pre Fix Menu with 3 pairing beverages for $60 per person 
($45 per person without pairing beverages)
AVAILABLE AT THE BAR ONLY - RESERVATIONS REQUIRED

This is absolutely the best restaurant in NoVA at the moment. I live close by and mostly eat at the bar....and I have never made a reservation. So I guess it is true....

Don't believe the gossip!

I didn't even know this thread had existed!  Thanks all.

For the farm stand next week, please hit us up on our Facebook or twitter page (mine as well) to give us summer suggestions for the stand.

some of the items of suggestion for next week:

• chilled sweet corn soup: we will do ours with espelette pepper
• asian cucumbers, sheep's yogurt & mint soup
• last weekend for blackberry gazpacho
• our mac & cheese: this we will sell with a pint of our noodles and a half pint of our mornay which is the ratio we use at GS.
• grilled watermelon, fresno pepper, tomato & cherry tomato salad, old sherry and shisho
• vidalia onion dip
• pimento cheese (yes there is heat to it & no its not your mom's nor mine)
• smoked tuna spread

suggestions please:

Oh and of course the duck fat beignets!

off the grill next week we will roast shoat and serve it in a bao bun with fermented mango slaw & smoked aioli

thats all thanks for coming to see us  I was there all day

Random questions:

-I don't see anything about the 4 drinks/4 bites/$44 on the website. Is that meant for 1 person or four people? I'd guess 1, but 4 drinks seems like a lot for one person.

-RJ makes reference above to the 3 and 5 course menus on Sunday, Wednesday, and Thursday. Are they not available on Fridays and Saturdays?

-And lastly, is the Rockwellian discount still in effect? And is that only for the jaunt and journey?

real answers:

* the 4x4 is still $44 its for one person at the SpiritsBar, its a cocktail and snakes tasting

* 5 course is available friday & saturdays at the early seating 6 pm or at 9:30 pm it is however always available at the SpiritsBar

* Rockhead discount is still in effect and yes only for the jaunt/journey menus

reservations at 202.408.9724

Neither are accurate at the moment. If you would like the current menu, please email the restaurant and we will email you one.

Chef

This will be the last major menu change of season 4.  Yes we are going to be 4 years old July 27th!

red mustard leaves/sheep's yogurt/za'atar

smoked preserved tomato ice/pickled tomato seeds/warm basil crème

kushi oysters/vichyssoise/scallion bubbles

white asparagus/steel head roe/marigolds

paddlefish caviar/potato skin ice cream/caper aspic/crème fraiche

cured fluke/charred sea urchin/citrus dashi/radish/sea grass

heirloom tomatoes/grilled zucchini-wheat grass puree/chicken skin

peas/goat milk whey/mint flowers/chlorophyll/olive oil jam

poularde liver agnalotti/leg confit/grapefruit/purple carrots/sour beer

cucumber/burnet/soy bean/smoked river trout

frog legs/hen egg toffee/snow peas

"elote"

musk melon/bottarga/mustard flowers/ham consommé

beet/tallow-malt dots/crustacean emulsion/sea herbs

chanterelles/black garlic/nasturtiums/buffalo butter

beef tartare/ramps/snail eggs/black benne/begonia/jcokes

turbot/yuba/charred cabbage/caraway/hay/syrah

lamb/apricot/eggplant/swarndwipa/yogurt/plantain/honeysuckle

potato cooked in its earth/variations of spinach/oxtail juice

parmesan custard/espelette pepper/lemon sponge/artichokes

coconut/yuzu/basil

orange/walnut/black tea

chocolate/rosemary/strawberry/sage/balsamic

happy endings/little things/small bites

Since I couldn't go to the greatest last shows ever!  Gypsy Soul will be celebrating The 50th aniveresary of The Grateful Dead all weekend long.

Yes come in baked as hell as well!!!

Come to the bar and say "I need a miracle!" and get 20% off the bar tab!

Wear your favorite Dead shirt and receive 20% off the entire bill!

We will have the shows playing all night long!!

Vaps recommended!

sunshine day dreams!

This may be news but it's not doing the restaurant any favors.  Who's gonna want to make reservations in advance if they think the restaurant is going to fold, even if it isn't?  

They dont make reservations in the suburbs.....120 walk ins last night

All we are in confidential negotiations with the landlord to satisfy the issue. We will be ready and operating with the same standards as usual. The food and service are as good as they have ever been.

"We are currently and confidently working with Edens to resolve the dispute," Cooper wrote. "Gypsy Soul is looking forward to a fun and busy summer."

dont believe the hype

A couple of weeks ago, a trip to Leesburg brought the family past Gypsy Soul and naturally we had to stop for Sunday brunch. The donuts were crazy good. Crispy with a soft, lemony center. I had the chicken fried steak with eggs. The gravy had a great sage flavor. Our two little boys (ages 5 and 6) ordered a Mac and Cheese, and an order of pancakes respectively. Both were devoured.

After the meal, we pointed out RJ to our sons and said he was the chef. The 6 year old asked if he could go thank him. "Of course," we said. And he wandered over. The 5 year old said, "Can I thank him too?" We said sure, and watched them both walk over to RJ. I watched the 6 year old say something, and heard RJ thank him. I then watched the 5 year old say something... and saw RJ laugh and exclaim "Hanks???"

Oh. Crap.

The 5 year old is a maniacal fan of Hank's Oyster Bar and their Mac and Cheese, regularly declaring it the "best in the world." Before he returned to the table, I knew what had happened. But I asked anyway.

"What did you tell the chef?"

"That his macaroni and cheese was good, but not as good as Hank's."

"That was really rude. Why did you say that?"

"You guys said I should always tell the truth."

A discussion (and some clarifications) ensued.

Mortified, we walked by RJ on our way out to apologize and tell him that everything was fantastic as always. He laughed again and said "At least he was talking about someone I know" and then gave the boys some brownies. A real class act. (And for the record, I tasted the Mac and cheese and thought it was better than Hank's.)

Those moments have been embedded in my cooking soul. The innocence of a child who is able to express is more greater than the "educated" palate of food critics and writers.

They have no fear to express themselves with sincerity and clarity. Children have the ability to not hide behind "pen" to express satisfaction or dis-satisfaction. The strength to express to an adult (especially to me I could be an intimidating in stature) should be nourished to never feel the need to hold back your true feelings.

As we go into adulthood and are taught not to "hurt" ones feelings, as parents we should nurture this behavior and show them how"express ones self's feelings with out disrespect or being crass" which will lead them to have a tremendous amount of self esteem.

Your a great parent, be proud they can express themselves with such conviction.

They still gave me a hug.

chef

1/2 off all bottles of wine every Wednesday night!  It is WINO WEDNESDAY!

Summer menu starts this weekend.......10 course jaunt 70....takes 1 1/2 hours......24 course 125 takes 3 hours.......3 course and 5 course sunday wed. thurs...45 & 65

  potato paper/sweet corn/crayfish powder

·      tomato ice/basil powder/pickled tomato seeds *

·      oyster/sake pearls/cucumber air

·      sea salt roasted potatoes/morel mushroom glace/quail egg/chive emulsion *

·      dried scallop/smoked beet root aspic/ crème fraiche

bubble cocktail

·      ossetra caviar/potato ice cream/crème friache/caper aspic (gm) *

·      dutch white asparagus/steelehead trout roe/marigold flowers (f)  

·      frozen foie gras/fermented pineapple juice/brazil nut/banana (m) *

crisp dry white

·      warm parmesan custard/lemon sponge/espelette/begonia flowers (f) *

·      goat cheese curd/summer peas/mint flowers/lemon gel  (m) *

·      alliums/pickled mustard seed/tallow ice cream (f)

 floral white

·      nantes carrot tofu/carrot tops/rabbit pastrami/coconut (m)

·      frog legs/egg toffee/snap peas/nasturtiums (f)

·      smoked pork jowl/asparagus/morels/peanut consommé/coriander (m)

try and get the maui coconut porter please

·      chicken liver agnolotti/confit of leg/purple carrots/truffle veloute (f) *

·      turbot/black garlic-potato puree/pickle ramp bulbs/ramp juice (m) *

·      smoked eel/fermented black rice/red cabbage emulsion/bbq (f)

spanish rose

·      corned goat/tomatillo/fresno pepper/spring garlic/almond milk/mint (m) *

·      aged duck breast/beet root/black walnut milk/dandelion kimche (f)  *

big bad new world red

·      camembert/whipped pistachio/pickled grapes/coffee sponge (m) *

• gianes desserts and happy endings.

two weeks cooking in a country that is more second world than first..........going to the top 10 restaurants in the world to be blown away instead being annoyed by the librarian attitudes and uninspired food.

stepping back and making the team leaders lead without micro managing......

well we can continue but drinking caipirinhas and eating boteco food for 14 days helps.........

Great comments, appreciate them, we are always trying to improve ourselves.

I write in bullets (just to piss of Don)

* the cabbage-was the last snack that i needed to change before I left for Brazil.  It used to be with whipped pigtails. This bite has finally seen its       last night as of tomorrow.  New compressed-grilled watermelon-chicken skin-pickled rind

* we dont like to seat people in the dining room until the parties are complete. we like to make people comfortable in the salon, like hanging in my house. have a drink kick back relax

* cordial menu.....i brought this up yesterday with dara.......the team is so in-tune with the degustation menus and pairings, that it sometimes gets overlooked on the a la carte side......was brought up in service meeting yesterday.

* don't know what they were thinking with the dandelions-brussel sprout thing......was noted in our service meeting yesterday.....I am back from my trip and I went and edited all the menus. (young sous chefs sometimes work with dark blinders) I was kind of bummed seeing that as well, addressed and crushed them

*I don't like long descriptive menu items, why, because I want the guest to start a dialog with the service team members, it makes the experience much more intimate. We want you as a guest not as a customer.

Monkfish......well human error sometimes makes for a more entertaining experience (the most major factor in consistency of restaurants)

* SpritsBar...............Bryan is moving to California next week, Jason Swaringen from Gypsy Soul is going to be the new Chef-Tender not replacing Bryan, he will be taking it into his direction......There are 4 seats at the bar........1 hour 15 minute seating times. Call ahead.

"Maybe it's unfair, maybe I'm small-minded, maybe I'm not adventurous enough...but I like to know what I'm ordering when I look at the menu, without having to ask the server."

this is because americans have been conditioned in the service industry not to be engaging. however.....we would like our guests to feel comfortable and start dialogs.  you can dine anywhere with robotic service. we want to welcome you al into our home. break out of the box man and challenge yourself .

The spring menus are approachable in mind but not in theory.

Thanks for coming in we appreciate the support

rj

ROGUE 24!!!!

3 COURSE AT ROGUE 24 $55.00 PER PERSON TAX 5.50 PER PERSON BYOB (WAIVED IF YOUR A MEMBER) SERVICE CHARGE IS UP TO YOU......

If Rogue 24Gypsy Soul is struggling (and I have no reason to believe it is), it's only because it's thrown into what is essentially a strip mall.

Rogue 24 is in an alley Don......Hope your referring to Gypsy Soul.......We have had to close for lunch. No volume.  And our check average isn't 14 bucks.........

HELLO,

THIS IS A COMMUNITY OUT REACH MESSAGE FORM GYPSY SOUL RESTAURANT TEAM TO ALL ROCKHEADS!

CHILI, YES IT IS SPRING, HOWEVER ITS FUCKING COLD, AND I HAVE HAD THE BEST TIME COOKING, LAUGHING AND BUSTING BALLS WITH THE VARIOUS FAIRFAX COUNTY FIREFIGHTERS, THEIR FAMILIES AND FRIENDS. THE CHALLENGE ME AND THE CULINARY TEAM TO CHILI COOK OFF FOR THE MONTH.

MONDAY, YES, THIS MONDAY IS THE LAST EVENT. TURKEY CHILI. 

ALL THE MONEY RAISED IS GOING TOWARDS THE FAIRFAX FIREFIGHTERS FOR THE WORLD GAMES RIGHT HERE IN FAIRFAX.

I KNOW MOST OF YOU HAVE 10 BUCKS IN YOUR POCKETS. HELP THESE LADIES AND GENTLEMEN OUT, COME TO GS BUY TWO BOWLS VOTE WHO'S IS BETTER, BUY A BEER FOR 3 BUCKS.  

THESE MEN AND WOMEN WHOM SACRIFICE THEIR TIME AND LIVES FOR US A COMMUNITY. LET US SUPPORT THESE FOLKS.  THE HOUSE THAT GOT THE MOST VOTES ALSO WINS A TOTAL PIG ROAST PROVIDED BY US.

ROCKS. YOU HAVENT EVEN CAME.  

COMMUNITY COMMITMENT SUPPORT 

THAT IS ALL.

---

[RJ, I'm not going to retype your message, but I'm going to progressively decrease the size of the font each time you do this going forward. ]