here is the scoop…

i will be taking over the rainbow lodge kitchen as executive chef and this monday will be a kind of debut for me.  i am very excited about this project because it allows me to continue developing my style of contemporary gulf coast cuisine and with plans are already in effect to increase their potager [...]

a slight pause for a worthy cause…

i want to thank everyone who has supported { tenacity } thus far but im afraid it will have to reside on the back burner for a while.  this news is not at all negative but just the opposite – i see it as the next step in my culinary journey.  i apologize to everyone [...]

know who this is part 2…

i posted this picture a few days back asking if anyone knew who it was?

i guess my jpeg gave away the answer – but that was the plan.  i wanted people to look into charles hatfeild’s story and im glad at least one person caught the widespread panic reference!  anyway, hatfeild was a rainmaker that [...]

it’s my pleasure to introduce mr pj stoops…

     
 
its been a longtime coming for me to find a local fisherman that can provide me with the quality of fish that i have always wanted from the gulf of mexico and now “we” have found him.  i first learned about pj from chef bryan caswell of reef restaurant in midtown.  bryan called me happier [...]

{ tenacity } supper club featuring all raw & cold gulf seafood

i have had a ton of request for a supper club dinner to be held on a weekend night so….this friday october 24, 2008 we will be showcasing the bounties of the gulf coast with 7 courses of all raw & cold seafood!  to reserve your spot email rrucker79@hotmail.com
 
 

{ tenacity } supper club private function honoring susan & jeff kunz

best parts of chicken, azuki beans, malabar spinach & carrot confit

roasted breast of lamb, crispy rillette, baby zucchini, golden chanterelles & mustard seed marmalade

hawaiian tuna & american paddlefish roe

virgina river clam, thai basil, crunchy celery, white grapes & shaved cincinnati radish

mise en place

gianduja chocolate, hot almond gel & whipped mascarpone

grass-fed beef tartare, preserved garlic, black [...]

the vip treatment

we always ”bathe” our shellfish with incredible hospitality – allowing them time for a quick soak & even bubble baths…

know who this is?

photo journal of “the pig” dinner with jb…

sorry ryan but I had to post this – “classic” 

tete de cochon, mustard seeds, foamed gribiche & cauliflower-black sesame tapenade 
 

double sided suckling pig belly showing the beauty of transglutaminase
 

roasted pork belly, preserved ramps, spanish white anchovy & warm octopus escabeche

caledonia prawn, pork knuckle, pacific sea snails & carolina gold

 

compressed pork shoulder, smoked scallop, cippolini & [...]

personal & professional enlightment from “the pig” dinner with chef justin basye…

first, I want to share my thoughts on the evening as a whole and then express how proud I am of justin.  the evening was my favorite dinner to date because it really put a few things into perspective for me.  i require these hints of enlightenment quite often because these days it seems that [...]