On Sunday, November 12, the chefs of Sumac will serve a special menu with the Executive Chef at Ellē, Harrison Dickow. Ellē (pronounced “ell-ee”) is an all-day neighborhood gathering spot serving breakfast, lunch, and dinner in the historic Mt Pleasant area of Washington, D.C. with a focus is on fermentation and preservation, using old world techniques to add different laers of flavors, avoid waste by getting the fullest return on product, and to boost the probiotics in your gut. Ellē has been nationally recognized for our food, drink, and service from Michelin (Bib Award 2021-2023), James Beard (Semi-Finalist, Best New Restaurant, 2019), and Bon Appetit. Join us for one day of service together. There are two ways to participate.

Guest Chef Harrison’s Bio

Chef Harrison joined the Ellē kitchen as a Sous Chef in 2021 and a year later was promoted to Executive Chef continuing the restaurant’s focus on fermentation.

“At Ellē, we try to create food that is simple, approachable, and satisfying while also being able to showcase ingredients and methods that are exciting to both our guests and our team."

Before Ellē, Chef Harrison spent over 3 years at the acclaimed Italian restaurant Flour + Water as a line cook-turned-sous chef while also managing their in-house salumi program. He cooked on-the-line at Tail Up Goat before heading over to assist in the opening of Reveler’s Hour as sous chef where he helped develop the pasta program.

TASTING MENU TICKETS

Book your tickets! This is a multi-course menu (five-courses, plus treats) that showcases the culinary crossover menu with Sumac x Ellē. Ticket times are from 12:00 to 3:00pm. One ticket will serve 2 guests. The price is $75 per person. A 50% deposit is required to book the reservation. The remaining amount plus 20% service fee will be collected the day of service. For more details about Sumac, visit our general tasting menu page. Advance tickets are required for the Tasting Menu. Get your tickets today.

SUNDAY CHEF’S TABLE

Join us for a special Sumac x Ellē Chef’s Table. This intimate dinner will take place at private tables behind our wood-fired kitchen beneath a canopy of Black Walnut, Sassafras and Wild Cherry trees and with gorgeous views of the Blue Ridge Mountains. Served to you by the Chefs of Sumac and Guest Chef, Harrison this is an individually plated seven-course menu served with complimentary pairings from Pen Druid Brewing and Domestique natural wines. The seating time is 5:00pm. This all inclusive meal is $160 per guest. We ask for a 50% deposit to book the reservation. Act fast, seats are limited. Reserve seats.

On Sunday, October 15th, the chefs of Sumac will serve a special menu with Matt Brusca, Chef de Cuisine at Alewife. A modern fish house influenced by the Chesapeake Bay and the foodways of Virginia, Alewife is located in the historic district of Church Hill, Richmond. Alewife has been recognized as the “South’s Best New Restaurant” by Southern Living Magazine. Together we will cook a special collaborative menu in the wood fired kitchen at Sumac using foraged and local ingredients sourced from within 150 miles. Experience SUMAC X ALEWIFE with the Tasting Menu or Sunday Chef’s Table. Limited spots available.

Chef Matt Brusca’s Bio

During his senior year of high school Chef Matt Brusca started working at a couple mom and pop restaurants in his home town, washing dishes, doing prep etc. Eventually he made his way to Richmond, where Matt worked as a line cook at a couple spots. Most notably Matt worked at Acacia Mid-Towne run by James Beard Awarded Chef Dale Rietzer. After leaving Acacia, Matt joined the team at Alewife, where he worked under Chefs Lee Gregory and Bobo Catoe. For the last four years Chef Matt has honed his skills at Alewife, making his way up to the Title of Chef de Cuisine (CDC). He is inspired by Japanese and southeast Asian food and techniques, but cooks a wide variety, not holding his cuisine down to one style. Matt is also an artist, making the art for a Virginian wine Brand called Star Party.

The artwork on the event flyer is a collage made by Matt Brusca titled Stone Circles 2.

SUMAC X ALEWIFE - TASTING MENU FOR 2

This is a multi-course menu that showcases the culinary crossover of SUMAC X ALEWIFE. Ticket times will be from 12:00 to 3:00pm on Sunday, October 15th. The meal is $75 per person. Each Tasting Menu ticket serves 2 people and costs $130. A 50% deposit is required at the time of reservation. The remaining amount plus 20% service fee will be collected the day of service. For more details about this offering, visit our general tasting menu page. Advance tickets are required for the Tasting Menu. Get your tickets today.

SUMAC X ALEWIFE - SUNDAY CHEF’S TABLE

Join us for a special SUMAC X ALEWIFE Chef’s Table. This special dinner will take place at private tables behind our wood-fired kitchen beneath a canopy of Black Walnut, Sassafras and Wild Cherry trees and with gorgeous views of the Blue Ridge Mountains. Served to you by the Chefs of Sumac and Guest Chef, Matt Brusca, this is an individually plated seven-course menu with pairings from Pen Druid Brewing and Domestique natural wines. The seating time is 5:00pm on Sunday, October 15th. This all inclusive meal is $160 per guest. We ask for a 50% deposit to book the reservation. Act fast, seats are limited. Reserve seats at the Chef’s Table.