When two chefs combine their styles, we all stand to benefit. The latest to throw their hats in the guest dinner series ring is BRABO by Robert Wiedmaier. The Old Town Alexandria restaurant is helmed by Chef Harper McClure, a 2015 RAMMY finalist in the category of rising star chefs. Water & Wall’s Chef Tim Ma, a finalist in the same category, joined him in the kitchen Tuesday to kick off the series. Harper tells us how some of the chefs were chosen: “It’s a reunion of sorts for chefs who once cooked at Vidalia, like RJ, Nick and John.” Six more dinners are already on the books. All kick off at 7pm:

May 13: RJ Cooper (Rogue 24, Gypsy Soul)
June 10: Nick Sharpe (After Peacock Room)
July 8: Erik Bruner-Yang (Toki Underground, Maketto)
Aug. 12: The Wiedmaier Group
Sept. 9: Todd Gray (Equinox)
Oct. 14: John Melfi (The Oval Room)

Tim and Harper each made two dishes for the launch dinner, and taught each other some tricks along the way. “I’d never worked with raw scallops, so Harper showed me how,” Tim tells us about his appetizer course. But the dish that knocked it out of the park was the oak-smoked poussin. Harper imparted smoky flavor by using wood from Boxwood Winery barrels. The plate looked like a garden landscape you’d have to fork over big bucks to tour. Harper and Tim sipped beers at the end of the night and shared that they hope the dinner series becomes a regular fixture at BRABO. Call for reservations.