Rogue Sessions Presents Chef Scott Drewno!

The Source Executive Chef Scott Drewno commandeered the menu of Rogue 24 for the restaurant's seventh 'Rogue Session'.

Be sure to check out all 25 of our photographs from this event HERE!

BLAGDEN ALLEY -- Asian cuisine received a push to the menu foreground at Rogue 24 last week, as Chef Scott Drewno temporarily placed his culinary footprint on the restaurant’s menu during the seventh installment of the restaurant’s exclusive 8-week culinary series dubbed ‘Rogue Sessions’.

Wonton soup/crystal chive dumpling/snow fungus soy gel.
A favorite chef of President Obama and First Lady Michelle Obama, among countless other celebrities, as well as the 2010 RAMMY Award-winner for Chef of the Year, Drewno is known for his penchant for seasonal ingredients as well as his continuous menu updates at the award-winning The Source by Wolfgang Puck.

Bao/duck liver/blood orange/lemon/tellicherry.
Indeed, many of his newly minted menu creations for last week’s ‘Session’ -- such as the pig belly dumpling -- will find their way onto The Source’s menu in the coming weeks (if not already), which will also soon boast an expanded dessert selection.

Penang hot pot/tongue/cheek/peanut.
The self-described culinary journey, as prepared by Drewno, was as follows:

• Course 1: Tomato/ricotta salata/basil
  
• Course 2: Kimchi/pickled remoulade
  
• Course 3: Ossetra/cauliflower/apple
  
  Bacon & eggs/char sui pork/quail egg.
  
• Course 4: Bacon & eggs/char sui pork/quail egg
  
• Course 5: House fried rice special #2/duck/scallion/vegetables/soy
  
• Course 6: Snails/ham consommé en gelee/potato/trumpets
  
  
• Course 7: Octopus/guilin chili/coriander/pickles
  
• Course 8: Sheep’s milk yogurt/eggplant/sumac/olive oil/benne
  
• Course 9: Urchin/seaweed/squid ink/yeast
  
  
• Course 10: Turnip cake/xo/laughing bird shrimp
  
• Course 11: Wonton soup/crystal chive dumpling/snow fungus soy gel
  
• Course 12: Foie gras/lavender/concord grape/smoked vanilla
  
  Pig belly dumpling/chinkiang black rice vinegar.
  
• Course 13: Lobster chow feung/thai basil/cilantro
  
• Course 14: Hen egg/migas/tuna spine-dashi/cured roe
  
• Course 15: Tofu/porkin skin-dashi/bbq eel
  
  
• Course 16: Suckling pig/cipollini/kumquat
  
• Course 17: Rabbit/smoked carrot/bitter orange/soil
  
• Course 18: Pig belly dumpling/chinkiang black rice vinegar
  
  Mochi/almond/daiginjo-shu sake.
  
• Course 19: Bao/duck liver/blood orange/lemon/tellicherry
  
• Course 20: Penang hot pot/tongue/cheek/peanut
  
• Course 21: Blue pecorino/date/preserved walnut/bliss
  
  
• Course 22: Mochi/almond/daiginjo-shu sake
  
• Course 23: Bao/chocolate/peanut/banana/tofu
  
• Course 24: Happy endings/little things/small bites
  

The eighth week of Rogue Sessions is now in progress with Eric Ripert protege Chef Jennifer Carroll. Reservations are available via the Gilt City, Washington D.C. website.

Be sure to check out all 25 of our photographs from this event HERE!