Executive Chef Opie Crooks of A Rake’s Progress is teaming up with Chef Ian Boden of The Shack for the latest installment of the collaborative Supper Series.
Join them Wednesday, October 9th for a tasting menu focused on heritage-bred pork from Shenandoah Valley’s Autumn Olive Farms, winter squash, and West Virginia truffles, prepared over the wood-burning hearth of A Rake’s Progress. $85/per person, with optional wine pairing available.
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