Black Restaurant Group is excited to announce a rare dining opportunity in which an executive chef from each of the group’s restaurants will converge for a singular dinner at BlackSalt on January 25. This six course, prix fixe experience will feature each chef’s take on the inimitable Randall Lineback from Chapel Hill Farm.
The rarest breed in the world, Randall Lineback is recognized as special and different
at the first taste. A genetic time capsule from the 1700s, Randall Lineback is one of
the only remaining true American heritage cattle breeds, pasture born and raised with
love and care at Chapel Hill Farm. A long-term partner of the breed, Black Restaurant
Group does true, nose-to-tail butchery, crafting a series of delicious dishes for
customers on a regular basis.
For one night only, guests will have the perfect opportunity to taste Randall Lineback
in all its various forms. This dinner also provides a rare opportunity to meet with all
the executive chefs currently working under Jeff Black, normally scattered
throughout the area, including two new hires: Chef Douglas Lenz at Black’s Bar and
Kitchen and Chef Rob Campbell at BlackSalt. Veteran BRG chefs Danny Wells of
Republic, Chris Kispert of Pearl Dive, Black Jack and Tilt, Dane Sewlall of Addie’s
and Jacqueline Castaldo from Black’s Market Bistro will also provide dishes for this
epic feast. Each course will include a wine pairing, selected by BRG wine director
Joshua Pauley.
Amuse Bouche (BlackSalt)
Randall Head Cheese, Potato-Horseradish Crisp, Pickled Onion, Spicy Mustard,
Cornichon
First: Randall Trio (Republic)
Pastrami with Sweet Pepper Relish
Carpaccio with Tarragon & Potato
Tartare with Shallots & Smoked Paprika
Second: Peruvian Anticuchos (Pearl Dive)
Crispy Yucca, Aji Amarillo, Jicama Slaw, Rocoto Sauce
Third: Tongue & Cheek (BlackSalt)
Braised Randall Lineback Cheek Ravioli with Porcini and Ricotta, Randall Lineback
Tongue Pancetta, Chanterelles,
Roasted Cauliflower, Mushroom Butter
Fourth: Sesame & Togarashi Spiced Tuna (Addie’s)
Braised Randall Lineback Dumplings, Bok Choy, Scallions, Randall Lineback
Consommé
Fifth: Randall Lineback Wellington (Black’s Bar & Kitchen)
Confit Potato, Roasted Heirloom Carrots, Pearl Onion, Sunchoke Purée
Sixth: Chocolate Pavlova (Black Market Bistro)
Whipped Mascarpone, Blood Orange & Ginger Confit
Prix fixe, six courses with wine pairings, $140++
Limited seats available: for reservations, blacksalt@comcast.net or call 202-342-9101
