Monthly Archives: February 2009

few from tonight…

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…

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

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picture updates…

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…

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

new desserts at the lodge…

soft bittersweet chocolate, breton cookie, milk jam, spicy peanuts parfait, caramel cremeux, textured smoked chocolate, hazelnut

Posted in desserts, rainbow lodge, Uncategorized | 5 Comments

new from h texas…

http://htexas.com/photos/features/Food_for_Lovers.pdf

Posted in rainbow lodge | 3 Comments

chilled atlantic lobster…

chilled atlantic lobster, soy, flowers, caviar cream

Posted in rainbow lodge | 1 Comment

suckling pig…

suckling pig laced with miso & black truffle, ham jus, zucchini & mint noodle

Posted in rainbow lodge | 1 Comment