{ tenacity } supper club & georgia’s grass-fed beef

thursday october 2, 2008
featuring products from georgia’s grass-fed beef (www.ggrassfedbeef.com)
location – givin upon confirmed reservation only
 
cured grass-fed beef, coleslaw cream, crackling & potatoes flavored with beef fat
jarred coddled farm eggs, lardo, white toast, bacon bouillon & salad burnet
caramelized calf’s liver, baby onions, georgia’s honey & hibiscus flowers
charred rib cap, malabar spinach, quince membrillo & [...]

{ tenacity } supper club & the pig w/ chef justin basye

wednesday october 8, 2008
location – given upon confirmed reservation only
“the pig” with guest chef justin bayse –
{ jb’s salumi } traditional garnish
{ tete de cochon } pickled vegetables & sauce gribiche
{ snake river farms roasted pork belly } warm escabeche, white anchovy & octopus mi cuit
{ gulf prawn cuit au roti } fricassee of [...]

{ tenacity } supper club & the 7 deadly sins…

monday october 20, 2008
location – culinaire www.cateringbyculinaire.com
7 deadly sins
 
envy…
tuna layered with compressed watermelon & nasturtium leaves
 
lust…
tennessee hackleback caviar, carbonated oysters, shaved radish & rice porridge
 
pride…
soft-deviled farmhouse egg with pimenton, gherkin tapenade & smoked toast
 
wrath…
razor clams marinated in togarashi oil, young lemongrass & frozen jalapeno water
 
greed…
grated black truffle, warm sabayon, charred king trumpet [...]

friends in wet places…

often guests remark and question me about the seafood i use at the supper club dinners so i thought i would let em’ in on my little secret – cj baker.  now, i have known cj for the better half of 15 years which makes for a wonderful exchange of passion and enthusiasm when he [...]

{ tenacity } supper club 9-4-2008

japanese hamachi perfumed with flowers
daikon radish, watercress consommé & ruby red grapefruit
 
live rhode island scallop
badia a coltibuono olive oil, frozen papaya & candied kombu
 
composition of garden tomatoes & mircia curado cheese
yogurt, okra, shaved bonito & basil
 
hempstead corn soup
miso, monterey bay squid & malabar spinach
 
confit of louisiana frog’s legs
fennel, potato anglaise, black lava [...]

santa barbara spot prawns coming in this week…

a few words from the supplier…
“These sweet shrimp (amaebi) are caught off the San Diego coast in traps. We store them in our live tanks and carefully package them to ensure that they arrive live at your door. The delicious tails are eaten raw in sushi bars. The heads are deep fried to make them [...]

Uchi inches into an empire
Tyson Cole to open new restaurants
By Dale Rice
AMERICAN-STATESMAN STAFF
Wednesday, August 27, 2008
Where in the world would Tyson Cole go to import another cuisine to Austin?
The chef-owner of the acclaimed sushi restaurant Uchi is not only extending his Japanese reach, he is pulling in another geographic plate for a new [...]

chef gadsby to open bedford restaurant in the heights

alison cook of the chronicle announced the new project by gadsby…
http://blogs.chron.com/cookstour/

Feria Peru Mucho Gusto

{ tenacity } supper club 8-27-08

last week mr. joe rippey of vine wine room on memorial was our gracious host for the supper club. 
menu & wine pairings…

{ gulf triple tail } smoked sesame, thai chili & braised papaya seeds
 
…villa loredan gasparini prosecco montello e colli asolani brut
 
 
{ pacific halibut } ume boshi, agave nectar, carbonated cucumber & creamy avocado
 
…2007 [...]