Rippearl & Ash Dinner

Local rising star Chef Marjorie Meek-Bradley is welcoming acclaimed Chef Richard Kuo of New York City’s Pearl & Ash to her kitchen at Ripple in Cleveland Park for one unforgettable night. On June 4, the chefs will collaborate on an eight course meal accompanied by a dessert from Ripple’s Pastry Chef Vanessa Ochotorena and complemented by choice of two wine pairing options curated by Ripple Wine Director Danny Fisher.

Kuo and Meek-Bradley bring a cohesive and exquisite approach to food to this special dinner. Both young chefs list Per Se on their resumes and attribute much of their experience and technique to Thomas Keller’s mentorship. Both have stepped into their first Executive Chef roles at critically acclaimed, wine focused restaurants known for farm-to-table ideologies and the small plates many modern diners favor. The chefs will prepare alternating courses, letting ingredients and technique shine, and it will be up to guests to guess who cooked each one.

First Course: scallop, lemon, spring onion, radish

Second Course: foie gras and strawberry terrine, anise hyssop, black licorice shortbread

Third Course: salmon, beet, apple, cilantro Fourth Course: kohlrabi and Felsa Yehr tortellini, broccoli rabe, chili, green garlic

Fifth Course: mussels, clams, coconut, basil

Sixth Course: soft shell crab, romaine, green goddess dressing, soft herbs

Seventh Course: chicken, egg, tarragon, garlic

Eighth Course: Roseda Farms beef culotte, carrots, sweet pea relish, potatoes

Ninth Course: black pepper angel food cake, lemon Bavarian, strawberry compote, mint granita, cashews Seats are limited for this very special dinner.

Tickets start at $120 per person with an optional beverage pairing for an additional $45 or a premium beverage pairing for $75 (price is exclusive of tax and gratuity).