Rogue Sessions Presents Chef John Currence!

BLAGDEN ALLEY -- Southern staples, such as shrimp, grits, bacon, sweet potatoes, and sirloin, abounded at Rogue 24 for much of last week, as Chef John Currence took charge of the restaurant’s kitchen during the sixth installment of the restaurant’s exclusive 8-week culinary series dubbed ‘Rogue Sessions’.

Oyster/lemon/spinach/absinthe/bacon.
A 2009 James Beard Foundation Award-winner for Best Chef South, contributing editor for Garden and Gun magazine, and former Top Chef Masters contestant, Currence is also a wildly successful restaurateur. His City Grocery Restaurant Group owns and operates a variety of different properties throughout Oxford, Mississippi, including flagship City Grocery, Bouré, Big Bad Breakfast, and Snackbar.

Martin’s ranch sirloin/cg worcestershire/foraged mushrooms.
Also in the process of authoring a cookbook, Currence was photographing many of his Rogue 24 creations during his week-long stay in Washington for possible inclusion in the upcoming release.

Farro/lemon/rosemary/parmesan.
The self-described culinary journey, as prepared by Currence, was as follows:

Course 1: Cauliflower cremeux/ossetra/apple/cider
Course 2: Kimchi cracklins/pickle/remoulade
Course 3: Pizza paper/ricotta/olive oil/tomato

Pekin duck/tabasco/sweet potato/steen’s.
Course 4: Sheep’s milk yogurt/eggplant/sumac/olive oil
Course 5: Poulet rouge/rillettes/pickled peach
Course 6: Celery veloute/Georgia pecan/bourbon dates
Course 7: Oyster/lemon/spinach/absinthe/bacon
Course 8: Egg 63⁰/migas/dashi broth/bottarga
Course 9: Urchin/coral/ lava/seaweed

Blue crab/perigord truffle/celery/apple.
Course 10: Farro/lemon/rosemary/parmesan
Course 11: Blue crab/perigord truffle/celery/apple
Course 12: Hay smoked carrots/soil/blood orange/green goddess

Gulf shrimp/grits/duxelle/bacon.
Course 13: House fried rice #2/duck/scallion/vegetables/soy/sesame
Course 14: Gulf tuna/benton’s ham/corn/arepa
Course 15: Gulf shrimp/grits/duxelle/bacon

Cous cous/ham hock/cracklings.
Course 16: Cous cous/ham hock/cracklings
Course 17: Pekin duck/tabasco/sweet potato/steen’s
Course 18: Big bad bacon/Brussels sprouts/balsamic vinegar

Gulf tuna/benton’s ham/corn/arepa.
Course 19: Border springs lamb belly/turnip/rosemary
Course 20: Martin’s ranch sirloin/cg worcestershire/foraged mushrooms
Course 21: Valdeon/kumquat/preserved walnut
Course 22: Coconut/green mango/serrano/peanut butter
Course 23: PB&J/white chocolate/toast
Course 24: Happy endings/little things/small bites

The seventh week of Rogue Sessions is now in progress with James Beard Award-winner Chef Scott Drewno from the District’s own The Source by Wolfgang Puck restaurant. Reservations are available via the Gilt City, Washington D.C. website.