At A Rake’s Progress, James Beard Award–winning chef Spike Gjerde cooks what he sources from Mid-Atlantic farms and waters. Join us for a family-style feast of local and seasonal flavors to kick off your Thanksgiving festivities!
Sip on an expertly paired wine while your pipsqueaks partake in a post-meal turkey day singalong by local children's musicians, Crescendo Communication.
Passed Appetizers of Smoked Trout on Rye and Melting Cheese Gougere
Gem Lettuces, buttermilk, raw roots, torn sweet potato bread
Spit roasted chicken, herbed pan sauce
Rake's Pasta, shaved Fall vegetables, white butter sauce
Roasted local vegetables
Cookies & Sweets
About The Chef: For the last decade at his Baltimore restaurant Woodberry Kitchen, Spike Gjerde has been a learner and a teacher of the terroir of the region — only using ingredients found within his food system. Now in DC, he has an expanded landscape, with a flavor all its own. His kitchen is led by his longtime Executive Chef Opie Crooks.