Monthly Archives: March 2009

proving ground lives…

Posted on AMpMon, 23 Mar 2009 10:22:33 +000022MondayMonday 5,2008 by

our kitchen potager… swiss chard lovage crown dill red veined sorrel

Posted in chefs & restaurants, proving ground, rainbow lodge, restaurants, vegetable & herbs | 6 Comments

this one is for you, mom…

Posted on PMpFri, 13 Mar 2009 14:13:37 +000013FridayFriday 5,2008 by

photo courtesy of http://www.chron.com this week we got our review from alison cook at the chronicle and the first person i called was my hero, my mom.  without my mom i would have never started applying heat to food and … Continue reading →

Posted in chefs & restaurants, rainbow lodge, restaurants | 13 Comments

dave coffman ladies & gentleman…

Posted on AMpMon, 09 Mar 2009 10:37:25 +000037MondayMonday 5,2008 by

slow cooked brisket, smoked potato salad, espresso bbq (part of our sunday supper menu)

Posted in chefs & restaurants | 2 Comments

gulf coast triggerfish cured in beet juice…

Posted on AMpMon, 09 Mar 2009 10:32:34 +000032MondayMonday 5,2008 by

a la “ssg”

Posted in chefs & restaurants, rainbow lodge | 1 Comment

degustation 3.5.09

Posted on AMpFri, 06 Mar 2009 11:18:21 +000018FridayFriday 5,2008 by

cured tasmanian sea trout belly, smoky crème fraiche, american caviar, bay leaf gel     foie gras flavored with sarsaparilla, lemon curd, sweet n sour ice     smoked gulf cobia, molasses, baby vegetable fricassee, anise flavors     naturally … Continue reading →

Posted in chefs & restaurants, menus, rainbow lodge | 1 Comment

doing work…

Posted on AMpFri, 06 Mar 2009 11:07:49 +000007FridayFriday 5,2008 by

the lodge citrus grove citrus maxima or citrus grandis not a bad day for his first day on the job… harvesting pomelo tasting mustard greens… back to work…

Posted in chefs & restaurants, rainbow lodge, vegetable & herbs | 3 Comments

few words from the chronicle on bacon…

Posted on PMpThu, 05 Mar 2009 14:51:10 +000051ThursdayThursday 5,2008 by

photo courtesy of the one, the only…jenny wang …cured foie gras, smoked brioche, candied bacon, “blis” maple syrup, broccoli flowers http://www.chron.com/disp/story.mpl/dining/6293494.html it feels fantastic to be included in an article that showcases some of the cities best kitchens and cooks.  … Continue reading →

Posted in chefs & restaurants, rainbow lodge | 3 Comments

from random collections…

Posted on PMpMon, 02 Mar 2009 15:21:14 +000021MondayMonday 5,2008 by

garden lettuces garden lettuces a cooks job doesnt stop when they are not in the kitchen before duck ham pantry lamb, artichoke, sauce bordelaise gulf cobia gulf cobia getting ready for cure our hams & bacons our hams & bacons … Continue reading →

Posted in rainbow lodge, Uncategorized | 1 Comment