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| Photo by Emily Clack |
We've been waiting... If you haven't already heard, James Beard award-winning chef, RJ Cooper, will open Rogue 24, a 52-seat urban fine dining restaurant in Washington, DC the spring. Under his vision, the chef and owner will offer a “theater-in-the-round” 24-course interactive dining experience. The open kitchen, situated in the center of the dining room, invites guests seated around the kitchen stage to interact with Chef Cooper and his culinary artisans as they craft each course and beverage pairing for the 24-act performance.
Derek Brown, the acclaimed mixologist behind the Columbia Room will create the avant-garde cocktail program. The menu includes cocktails paired alongside the menu and unique libations offered in the salon. All beverages will be crafted at a cocktail station and finished tableside. As the beverage program is an integral part of the entire menu, creative non-alcoholic pairings will also be offered.
The intimate space does not have a classic bar, but the 14-seat salon will feature six a la carte dishes and a limited menu of handcrafted cocktails made with small production, artisanal liquors. The salon does not require reservations and offers guests a taste of the Rogue 24 experience.
Under Cooper’s direction, Rogue 24 will offer a one-of-a-kind interactive urban fine dining menu where guests will experience a progression of small dishes and beverage pairings that excite the senses, tantalize the palate and awaken curiosity. Derek Brown and Pastry Chef, Chris Ford are two experts in their craft who will work alongside Chef Cooper to elevate the DC dining scene through Rogue 24. We can't wait!!
TOIGO ORCHARD CUCUMBER-GREEK YOGURT SOUP
Inspired by a salad Chef Cooper's mother made for him as a child with homegrown cucumbers.
Serves: 8 people
8 English cucumbers, split, seeded & roughly chopped
1 vidalia sweet onion, small diced
1 tbl dill, chopped, no stems
2 pt Greek yogurt, strained, reserving the whey
4 tbl rice wine vinegar
2 tbl champagne vinegar
3 tbl sugar
1 tbl salt, salt & white pepper to taste
Chop the cucumbers and onions and place in a bowl, toss with half of the vinegars, salt
and sugar. Place in cheese cloth and tie it to form a sachet (purse). Hang over a bowl in the
refrigerator or place in a colander over a bowl. Let macerate for two hours.
Meanwhile, strain the yogurt through cheese cloth and a fine mesh sieve, reserving the whey
for future use in the recipe.
Using a blender, add the cucumber-onion mix, pulse the machine to start to break down the
vegetables. Add the yogurt, vinegars and dill. Puree to emulsify completely. If the soup is too
thick add some of the yogurt whey.
Adjust seasoning with salt and pepper. Strain through a fine mesh sieve and place into the
refrigerator to cool. This soup can be enjoyed with many different garnishes. Serve in a bowl
or shot glasses at cocktail parties.
and sugar. Place in cheese cloth and tie it to form a sachet (purse). Hang over a bowl in the
refrigerator or place in a colander over a bowl. Let macerate for two hours.
Meanwhile, strain the yogurt through cheese cloth and a fine mesh sieve, reserving the whey
for future use in the recipe.
Using a blender, add the cucumber-onion mix, pulse the machine to start to break down the
vegetables. Add the yogurt, vinegars and dill. Puree to emulsify completely. If the soup is too
thick add some of the yogurt whey.
Adjust seasoning with salt and pepper. Strain through a fine mesh sieve and place into the
refrigerator to cool. This soup can be enjoyed with many different garnishes. Serve in a bowl
or shot glasses at cocktail parties.
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