Rogue Sessions Presents Chef Tim Byres!

Chef Tim Byres helmed Rogue 24's kitchen for the second week of 'Rogue Sessions'.

Be sure to check out all 35 of our photographs from this event HERE!

BLAGDEN ALLEY -- D.C. foodies received a welcome dose of Southern hospitality last week, as Texan Chef Tim Byres took the temporary reins of Rogue 24’s famed open kitchen during the second week of ‘Rogue Sessions’.

Foie gras/onion marmalade/dill toast.
An 8-week run that will see a rotating cast of world-renown chefs providing their own unique spin on Rogue’s signature 24-course dinner, every session pairs 12 of each of the chef’s own creations with 12 of the restaurant’s favorites.

A paired Pina Colada cocktail with coconut, ginger, and lime.
Byres, of course, is one of the owners of Dallas-based SMOKE restaurant, which, rather appropriately, prides itself on the dishes that originate from its wood burning grill, cold smoke house, and barbeque pit.


And to take advantage of the celebrated chef’s penchant for grilled meats during his brief tenure at Rogue, the D.C. team temporarily arranged to borrow an outdoor wood burning grill that soon had all of Blagden Alley smelling like just about the best cookout imaginable.

Oyster/scampi butter/ash salsa.
“DC is really a lot different from Dallas,” said Byres. “These guys here are doing all…of these technically efficient…modern stuff and…what [we do in Dallas] -- smoking with the Maguey leaves -- it’s really technical but it’s done in an old-fashioned, kind of low tech way.”

“So this menu for me was really cool to see us doing these little refined small portions and these guys doing what they do. And it was almost like this collision of yin and yang.”

Sweetbread/oxtail/kale.
The self-described culinary journey, as prepared by Byres, was as follows:

• Course 1: House fried rice /duck/vegetables/soy/sesame
  
• Course 2: Kimchi “pork” rinds/smoked trout remoulade
  
• Course 3: Pizza paper/ricotta/basil/tomato
  
  Cheftender Bryan Tetorakis uses liquid nitrogen to mix a Pina Colada.
  
• Course 4: Yogurt/eggplant/benne/sumac
  
• Course 5: Oyster/scampi butter/ash salsa
  
• Course 6: Urchin/lava/coral/seaweed/brackish water
  
  Mackerel/fennel sausage/lemon anchovy butter.
  
• Course 7: Swordfish/mortared scales/cara cara orange/samphire
  
• Course 8: Mackerel/fennel sausage/lemon anchovy butter
  
• Course 9: Green cabbage/clam/turnips/ham
  
  Seafood posole/hominy/aromatics.
  
• Course 10: Pickled beet/crudités/horseradish vinegar
  
• Course 11: Fermented cucumber/pork jowl/chilies
  
• Course 12: Seafood posole/hominy/aromatics
  
  Gumbo/andouille/smoked chicken/okra.
  
• Course 13: Foie gras/onion marmalade/dill toast
  
• Course 14: Sweetbread/oxtail/kale
  
• Course 15: Gumbo/andouille/smoked chicken/okra
  
  Cabrito/masa/goat’s milk/salsa verde.
  
• Course 16: Snails/ham/potato/trumpets
  
• Course 17: Guinea fowl dumping/duck fat/parsley
  
• Course 18: Cabrito/masa/goat’s milk/salsa verde
  
  
• Course 19: Ox tongue/sourdough/mostarda/bitter herbs
  
• Course 20: Pig/cabbage/juniper/apple vinegar
  
• Course 21: Pimento/cheddar/red pepper
  
  A paired German Aecht Schlenkerla Rauchbier.
  
• Course 22: Coconut/green mango/cilantro/peanut butter
  
• Course 23: Peanut butter/chocolate/jelly/milk
  
• Course 24: Happy endings/little things/small bites
  

The third week of Rogue Sessions begins tonight with Spike Gjerde, one of Baltimore’s most celebrated chefs and co-owner of the Charm City’s Woodberry Kitchen. Tables can be reserved via the Gilt City D.C. website.

Be sure to check out all 35 of our photographs from this event HERE!