Monthly Archives: February 2009

few from tonight…

Posted on PMpFri, 27 Feb 2009 14:12:27 +000012FridayFriday 5,2008 by greensandbeans

tasmanian sea trout, gelled dashi, creamy miso, american caviar local grouper, pickled beet puree, nasturtium leaves unagi, foie gras “sashimi”

Posted in chefs & restaurants, rainbow lodge | 1 Comment

hill country lamb & behind the scenes…

Posted on AMpFri, 27 Feb 2009 08:51:08 +000051FridayFriday 5,2008 by greensandbeans

hill country aka “god’s country” lamb… service tools of the trade mise en place

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picture updates…

Posted on PMpThu, 26 Feb 2009 13:46:12 +000046ThursdayThursday 5,2008 by greensandbeans

abalone gulf amberjack american caviar, rye, chive puree service atlantic lobster, compressed melon, avocado american caviar, champagne jelly, celery root charred amberjack collar, roasted lime, foamed dashi local grouper, pearl pasta, artichoke confit, zucchini smoked cobia, american caviar, citrus serum … Continue reading →

Posted in chefs & restaurants, rainbow lodge | 6 Comments

few pics of what’s happening at the lodge…

Posted on PMpFri, 13 Feb 2009 14:11:54 +000011FridayFriday 5,2008 by greensandbeans

the time is now paying off. i now understand why jb got so into the curing process. we have applied the same methods with seafood such as mako shark ham, gulf bonito bacon & tuna bresola… heirloom radishes… fresh apricots … Continue reading →

Posted in photography, rainbow lodge, restaurants, Uncategorized | 2 Comments