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Supper Series at A Rake’s Progress: Ian Boden of The Shack

October 9, 2019, 6:00pm - 10:00pm

A Rake’s Progress at the LINE DC

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 us 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.

Reserve here.


The Shack started with a simple idea—to serve the highest quality food without pretense. The consistently changing and evolving menu is influenced by our region and accented by our family’s mountain roots and our Eastern European Jewish heritage. Fortunately enough, it’s located in Staunton, Virginia, in middle of the Shenandoah Valley—an area which provides a full 25% of Virginia’s farm product, from out of the ground to the hoof and beak.

Ian Boden of The Shack in Staunton Virginia has received critical acclaim from publications as wide ranging as The Wall Street Journal to Garden & Gun. After climbing the ranks at NYC, Chef Boden relocated back to Virginia and the Shenandoah Valley to create a cuisine that is both forward thinking and yet respectful of the past.