BLAGDEN ALLEY: ‘Autumn in the Garden’, a Seasonally-Charged Pop-Up Dining Experience Taking Place at Columbia Room - October 29

Photo: Thrillist

DC-based husband and wife hospitality duo Michael and Alexandra Bookless Turner are thrilled to announce ‘Autumn in the Garden’, their next seasonally-charged pop-up dining experience taking place at award-winning Columbia Room on Sunday, October 29th. The 5-course set tasting menu will be enjoyed by guests in Columbia Room’s cozy garden patio offering two seatings – 6:00pm and 8:30pm.

June, the highly-anticipated pop-up, which will soon transition into a brick and mortar - named after the couple’s daughter, Juniper - highlights New American cuisine and draws inspiration from the melting pot of American culture as seen through the lens of the Mid-Atlantic region. Guests will enjoy dishes like Gougères stuffed with Chicken Liver Mousse & Kohlrabi Chow Chow, prepared with local flour from Woodson’s Mill, chicken livers from Ayrshire Farms in Pennsylvania, kohlrabi from Sunnyside Farms in Virginia; and Seared Tuna from North Carolina with Black Trumpet Mushrooms with a Red Wine Bone Marrow Sauce, to highlight a few of Turner’s dishes. Bookless will be pairing each dish with beverages – wine and cocktails - from locally sourced spirits and ingredients.

Michael and Alexandra

"We hope to shed some light on the stunning produce that people are always surprised is grown locally”, said Alexandra Bookless. “Items many of us would typically consider exotic such as ginger, lemongrass, and turmeric, amongst others, are actually grown and produced right in our very own backyard.”

The seated dinner is priced at $75pp - exclusive of tax and handling fees - and guests will also have the option of enjoying a beverage pairing with each course, $45pp (exclusive of tax and handling fees). Food allergies and dietary restrictions may not be able to be accommodated due to the intimate size of the dinner, but inquiries are welcome via email at www.restaurantjune.com. MENU BELOW

TICKETS: Tickets can be purchased via Eventbrite https://www.eventbrite.com/e/june-pop-up-october-edition-tickets-38098142570

Chef Michael Turner, Research and Development Chef for Jose Andres’ Think Food Group, and Bar Manager Alexandra Bookless, of Derek Brown’s Drink Company and Brand Ambassador for Catoctin Creek Distilling Company, met in 2012 when Turner made Bookless fried chicken and biscuits one evening, and the rest is history.

Chef Turner grew up in and around the Chesapeake Bay. He began working for José Andrés in Washington in 2005 at minibar as a Sous Chef. Turner also spent time at Bazaar by José Andrés in Beverly Hills and Oyamel as a sous chef before joining Daikaya as the Chef De Cuisine. He is inspired by his travels and time working and living in Spain, San Francisco, Los Angeles, and Washington D.C, also drawing inspiration from his Maryland upbringing and the discovery of local farmers and produce he’s passionate about working with.

Alexandra Bookless Turner is a San Francisco Bay area native, but relocated to Washington D.C. 12 years ago. Bookless has bartended for over a decade and has a deep-seeded passion for the hospitality industry. For five years, she managed The Passenger in Washington D.C., followed by two years with the Ne Timeas Restaurant Group and the Bon Vivants in San Francisco. Currently, Bookless serves as a brand ambassador for Catoctin Creek Distilling Company and a Beverage Manager for Drink Company in Washington. Alex’s recipes have been featured in several publications including Imbibe Magazine, Cosmopolitan Magazine, SELF Magazine, Flavor Magazine, The Washington Post, NPR, and Drinking in America, amongst others.

‘AUTUMN IN THE GARDEN’ 5-COURSE TASTING MENU

FIRST COURSE

Gougère, Chicken Liver Mousse, Kohlrabi Chow Chow

Source: Woodson’s Mill, Ayrshire Farm, The Farm at Sunnyside

Pairing: Gin, Apple Cider, Madeira, Anise, Peychaud’s Bitters

SECOND COURSE

Little Gems, Fried Oyster, Shad Roe Bottarga. Ramp Capers with Creamy Lemon

Source: Rappahannock River Oyster Farm, South Mountain Creamer

Pairing: Domaine Claude Branger Muscadet, Sevre-et-Maine Sur Lie Gras Moutons ‘15

THIRD COURSE

Seared Tuna, Black Trumpet Mushrooms, Red Wine Bone Marrow sauce

Source: North Carolina

Pairing: Alexandro Cream Sherry, Capitoline Dry Vermouth, Orange and Grapefruit Bitters

FOURTH COURSE

Slow-cooked lamb shoulder, house-dried Hoshigaki Persimmon & Figs, Chestnut with Swiss Chard, Garum Dressing

Source: Jamison Farm, Black Rock Orchard, Quaker Valley Orchards

Pairing: Chateau de Saint Cosme Syrah Cotes du Rhone ‘16

FIFTH COURSE

Rum Baba, Pear and Young Ginger Compote, Noyaux Chantilly

Source: Black Rock Orchard, Woodson Mill, Rum

Pairing: Rum from Cotton & Reed Distillery, Honey Gewurztraminer Infusion, Lime, Champagne