Rogue Sessions Presents Chef Jennifer Carroll!

BLAGDEN ALLEY -- The Philadelphia-based ‘Concrete Blonde’ herself, Chef Jennifer Carroll, brought her feisty attitude and fabled culinary prowess to Rogue 24, during the eighth installment of the restaurant’s exclusive (now) 9-week culinary series dubbed ‘Rogue Sessions’.

Olive oil sponge/kumquats/black pepper/honeycomb.
Well recognized for her ability to create dishes that both look and taste exceptional, Carroll is currently in the process of opening her own restaurant (allegedly with the ‘Concrete Blonde’ moniker) while simultaneously managing her boutique culinary consulting and service company: Carroll Couture Cuisine, LLC.

Speckled trout/hard egg/rye.
Perhaps best known to national foodies for her stint on the sixth season of Top Chef, Carroll has plied her craft in kitchens all around the country. Although her most famous appointment prior to her 10 Arts tenure was clearly as sous chef to Eric Ripert in Manhattan’s famed Le Bernardin.

The self-described culinary journey, as prepared by Carroll, was as follows:

Course 1: Tomato/ricotta salata/basil
Course 2: Kimchi/pickled remoulade
Course 3: Ossetra/cauliflower/apple
Course 4: Little rap oysters/verjus/pedro ximenez mignonette
Course 5: Tree & leaf beets/zatar/dilled yogurt/steelhead roe
Course 6: Urchin/seaweed/squid ink/clamato/sea air

Tuna/heirloom radish/bonito/passion fruit.
Course 7: Tuna/heirloom radish/bonito/passion fruit
Course 8: Octopus/eggplant/chickpeas
Course 9: Black cod/lime vierge/carrot/shrimp-sambal

Mackerel/heirloom radish/potato/black current mustard.
Course 10: Mackerel/heirloom radish/potato/black current mustard
Course 11: Poulet rouge ravioli/truffle/chestnut cream/reggiano/brussels
Course 12: Speckled trout/hard egg/rye

Escolar/samphire/black olive/blood orange.
Course 13: 63-degree egg/migas/bottarga/tune spine dashi/flowers
Course 14: Escolar/samphire/black olive/blood orange
Course 15: Rabbit/squash/sage/mustard seeds
Course 16: Ox tongue/mostarda/liquid bread/bitter herbs
Course 17: Smoked carrot/bitter orange/green goddess/soil
Course 18: Shabu shabu/hen o’ the wood/onion/bouillon

Tree & leaf beets/zatar/dilled yogurt/steelhead roe.
Course 19: Foie gras/lavender/concord grape
Course 20: Snails/black trumpet/chinese sausage/garlic
Course 21: Blue pecorino/date/preserved walnut/bliss
Course 22: Olive oil sponge/kumquats/black pepper/honeycomb
Course 23: Rice pudding/chocolate sponge/peanut/coco nib
Course 24: Happy endings/little things/small bites

The ninth and final week of Rogue Sessions is now in progress with Jose Andres alum Chef Katsuya Fukushima of Chinatown’s soon-to-open authentic ramen and izakaya restaurant Daikaya. Reservations are available via the Gilt City, Washington D.C. website.