Every Rogue Dinner begins the way that every good dinner party should: with a cocktail.
The Rogue Chefs enlist the help of local mixologists to create cocktails that will compliment the hors d’oeuvres and also follow the theme of the evening. For Rogue 50, since the theme was a mash-up, the cocktail that was chosen follows suit, combining the flavors of Mexican tequila, Spanish Paprika, and Caribbean hibsicus. The charred lime adds a further note of depth … and makes for a great presentation as well!
It’s a brisk fall afternoon in the Central West End neighborhood of St. Louis.
I’ve climbed a narrow flight of stairs in the rear of the main kitchen at Brennan’s, a popular wine and cigar-centric pub, looking for the Rogue Chefs. Comprised of several turn-of-the-century row houses that have been interconnected by doorways punched in the walls, the second floor of Brennan’s features a couple of bars, a cosy cigar lounge, and much to my surprise, a tiny record shop (yes, as in vinyl). It also features a minuscule kitchen boasting a single six burner gas range, and a small refrigerator. It is in this tiny space that the Rogue Chefs will shortly prepare an 11 course meal for 30 people.
The followingrecipes (originally published in The Insatiable Lens Issue 02) are structured in such a way as to help you unleash your own creative genius. We believe that every recipe in existence should be questioned and adapted to the needs of the dish, the season and the final product. It comes down to why you cook the way you cook. So for better or for worse the recipes are vague so that you will help them evolve as well.– The Rogue Chefs