Tenacity Supper Club – A Meal Worth Remembering

When I eat too many good things and drink lots of good wine, my memory becomes a bit fuzzy. So that is my excuse why that I do not have any descriptions of the food from last night’s affair. What I can say, is everything was beautifully prepared, tasted fresh and interesting without being overly fussy and was a delight each and every bite.

We gathered together at Chief Randy Rucker’s wonderful home in the Heights at 6:30 p.m.. There were about nine of us (did I count right?) and we pooled our wines. Unfortunately I will not be able to recount the names of what we drank, but each one was as good if not better than the next and then S. shared her Lafitte Rothschild wine with us which without a doubt in my mind was truly delicious, complex, earthly and mellow at the same time. We had sparkling wines, white and red ones. (Okay we had a great variety.)

Dinner began at 7 ish and each course was small enough to leave room for the next. We had plenty of time to chit chat between courses and it was hard to believe that when I left at about 11:30 I had been there that long. My advice to you is to not just be a voyeur on my blog, but to sign up for one of the upcoming supper club dinners and experience some of the best in innovative food that Houston has to offer.

Here is last night’s menu, accompanied by pictures of the dishes. At the bottom of the blog is a slide show of many more pictures. As each course was presented, chief Randy came out and explained the ingredients and composition of each dish. As a cook, I was was thrilled to hear such detail.

california abalone, pickled watermelon rind, marigold mint & carmelized miso











chilled geoduck clam, sudachi, corn jucie & tiny basil leaves




egg(s) salad, hijiki & crispy potatoes







pacific sea urchin roe, bread & butter pudding & preserved garlic scapes






cornbread gnocchi, baby onions, compressed pea shoots & espresso





long island duck, spaghetti squash & ancho chili







balsamic sponge cake, lavender, brown fig, & local chevre puree







My favorites were the first four courses. The fish tasted so fresh I felt like I was dinning by the sea rather than Houston. But I enjoyed each course and I suspect that I had tasted so many interesting and tasty dishes that I no longer could process something else new so the rest of the meal was not us well noted in my memory.

Interestingly enough, this is what happens to me with looking at art. After I have seen a few artists I enjoy during one viewing, the rest all meld together.

On top of the gracious of the host, Chief Randy Rucker, the company was just a delight to be with. I enjoyed the camaraderie of the other guests who enjoy good food and I look forward to eating more meals together, not just the tenacity dinners but others as well.
For more information about upcoming tenacity event just go to their website: http://greensandbeans.wordpress.com/.