I could not resist the menu tomorrow night, so to celebrate the end of four weeks back at school I am headed to Randy Rucker's tenacity supper club tomorrow evening. There is still room for more people, so just let Randy know you are coming by clicking on his name or visiting his website for more information.
Our local chefs keep raising the bar on interesting and good food in Houston. Chef Randy Rucker is no exception, at his Tenacity Supper Club I have come to expect some of the best and most innovative food that Houston has to offer.
The menu sounds delicious, don't you think?
thursday september 4, 2008
location – modern b&b
japanese hamachi, daikon radish, watercress consommé & ruby red grapefruit
live scallop, badia a coltibuono olive oil, preserved papaya puree & candied kombu
composition of tomatoes, fromage blanc & shaved bonito
local corn soup, miso, gulf shrimp & malabar spinach
confit of louisiana frog’s legs, fennel, smoked potato gnocchi & foamy parmesan water
crispy pork rillette, celery branch, almond cream, green apple & kecap manis
soft bittersweet chocolate, basil seeds, sweet & sour hijiki & cherimoya soup
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