new tenacity supper club date

monday november 9, 2009

fantich studio – owner/photographer barry fantich

7 pm

menu, suggested cash donation & address will be provided to those with confirmed reservations only!!!

tuscany coffee at “5″ greenway plaza

just an average morning at the coffee bar!  go there and let them do what they do and who knows who you will run into….

smith photography & their blog

http://www.smithphotography.com/2009/10/tenacity-at-studio.html

monday 10/5/09 smith photography studio

scorpion fish

almaco jack

kitchen at the studio

special thanks to my mom who came out to play and to ben & marcus for making it a great evening…

new tenacity date…

“pop up” dinner (just to make it that much more difficult)

monday october 5, 2009

7ish

details will be emailed the day before to those who rsvp to rrucker79@hotmail.com in time…

photos from the last dinner can be found here http://www.flickr.com/photos/psandalio/sets/72157622361599529/

upcoming dates of importance…

jj’s bacon vodka

monday 10.12.09

“re-inventing tradition” dinner with chef jonathan jones of beavers ice-house

jj is writing the book on gulf coast cuisine and is also the one chef that ive known the longest in the city of Houston.  ive always looked at jj as a big brother and still to this day go to him for not only inspiration but rock solid advice…

 

monday 10.26.09

a collection of chefs to prepare a multi-course dinner revolved around the local bounty.  yes, we are going straight vegan as well…

menu a la carte 7.12.09

COLD

CRUDO market inspired & spontaneous applications of raw seafood…market price

CEVICHE of local wahoo & our green papaya, pureed mango nectarines & cilantro 10

COMPOSTION of local melon carpaccio, duck ham, crunchy pea hulls, oregon hazelnuts & gelled white balsamic 12

TOMATOES with traditional & familiar flavors 10

SALAD of baby red & green romaine, white anchovy, dried egg yolk, sauce ravigote & fried brioche 9

CHARCUTERIE with traditional & untraditional condiments 16

VENISON TARTARE 3 applications of mustard, cheddar crusted toast, our puslane lettuce & pickled vegetables 12

HOT

OSTRICH charred with cocoa, smoked foie gras, braised cocoa nibs, gelled honey & hibiscus 18

TEXAS WAGYU in the style of shabu-shabu with french onion soup consommé, puffed rice & foraged mushrooms…market price

YUKON POTATO RISOTTO ”rice-less” and flavored with poor mans caviar, chive, slow poached egg, chicken skin crumble & foamed dashi 10

PEANUT SOUP flavored with miso, florida frogs legs, boiled peanuts & coconut milk 9

WHITE HOMINY GRITS enriched with goats milk whey, carpaccio of local shrimp, dehydrated chevre & andouille bouillon 12

FISH, SHELLFISH & CRUSTAECANS

WILD PACIFIC SALMON black bean gnocchi, pico de gallo h20, zucchini pistou & horseradish bubbles 28

BIG EYE TUNA in the style of nice with fennel pollen, powdered olive, potato, haricot verts, preserved quail egg, garden peppers & espellette 32

LOCAL SNAPPER via stoops & sons with crisped skin, baby artichoke & atlantic clam escabeche, smoked parmesan crumble 26  

BLUE CRAB RISOTTO carnaroli rice, iowa pork belly, creamy mascarpone & kimchee soup 28

MAINE LOBSTER grilled tail and a fricassee of claws & knuckles flavored with its coral, forbidden rice, pickled lobster mushrooms, meyer lemon puree & condensed parsley 42

MEAT, GAME, FOWL & POULTRY

BRYAN FARMS CHICKEN influenced by the basque region with piperade & smoked paprika, fried chic peas, eggplant-raisin compote  & chorizo bouillon 24

LONG ISLAND DUCK wrapped in swiss chard after being smoked with applewood, barbequed local peaches, charred onions & sauce piquant

MIGNON OF LOCAL BEEF lightly smoked & grilled, potato crusted potatoes, charred baby leeks & sauce bordelaise 32 

TEXAS NILGAI ANTELOPE inside-out purple potatoes, charred white asparagus, pear confit & butterscotch

NEW ZEALAND ELK LOIN almond-cauliflower puree, sweet potato consommé, bourbon scented onions & brown butter hollandaise

BISON RIBEYE thrice cooked, braised field peas, candied bacon, black kale & salsa verde 38

how sweet it is…

the fat in this delicate fish is absolutely better than any toro you could waist your money on and it comes from our backyard!!!

we are down to only two more so you better get your ass in a seat and get ready to live!  we honor the kings of raw seafood by applying a serum of aji amarillo and “leche de tigre”

pictures courtesy of chef ben rabbani (who’s latest creation of a creme brulee flavored with fruity pebbles is a perfect example of why the kitchen brigade at the lodge is untouchable!!!)

8.7.09

8.12.09 wine event at the lodge

august wine event

wednesday 8.12.09

$29 a person

5:30-7:30

 

tablas creek 2007 cotes de tables blanc

…crispy bacalao croquettes with spicy mayo

 

dry creek 2006 chardonnay

…creamy white hominy grits with crawfish that have been smoked with hay

 

panther creek pinot noir

…petite pressed rueben of house-corned bison brisket, provolone, sauerkraut, russian dressing on jewish rye

 

conn creek 2005 cabernet sauvignon

…sweet & spicy chocolate truffles

 

call rainbow lodge to buy tickets – 713 861 8666