http://foodinhouston.blogspot.com/2008/05/randy-ruckers-tenackty.html#links
thanks to anonymouseater for his/hers constant support over the years!!!
Archive for the 'Uncategorized' Category
09
May
new media page
check out the media page on the “dashboard”…
i stumbled across this website link, www.nymtc.com on george mendes’s website. its a great source for japanese products!!!
tenacity, my private dinner service has really began to grow!!! these dinners allow the client to become a guest in their own home. tenacity allows me the opportunity to connect with people on a level that can’t be reached at a restaurant. everyone who attends these dinners leaves with a full belly, a smile and a new outlook on how fun food can be! the ironic thing is, i believe that i enjoy the evenings more than the hosts and their guests!!!
become the most talked about person in your neighborhood by scheduling your next dinner party with tenacity!!!
(CANAPES)
textured crystal clear bloody mary
grated tuna bacon, saffron marshmallow & anise hyssop
yuzu, carbonated grape & cucumber fizz
(DINNER)
pacific sea urchin, gelled buttered popcorn & chive
grass-fed beef & gulf oyster tartare, miso, crunchy bread & foamed horseradish
chilled fennel veloute, sesame tapioca wafer, coffee & geoduck clam
blue crab risotto, kimchee, & lime
poached & crisped chicken liver, snow peas & onion-root beer
smoked gulf coast grouper, spring carrot vinaigrette , peas & shoots
long island duck, mole, puffed quinoa & green apple
lychee & olive oil slurpee
cheesy girl buff, chicken skin & swiss chard marmalade
bittersweet chocolate, sweet corn, spicy peanuts & frozen sweet milk air
i have finally found the time to format my videos of a “gastro-trip” to lima, peru with the cordua restaurant group. i will post them one day at a time. we were in lima for more than a week so check back everyday to see what i consider to be a huge influence on my culinary “bag of tricks”!!! first post coming this evening…
y’all need to get down on this video and really listen to what they talk about! this is the best example of farmer to guest operation!!! I’m so jealous, but i am glad to know that it can be done!!!!
18
Apr
wd-50, wylie & alex
here is an example of a chef who knows what he is doing from concept to the last guest. pay attention!!!!!
while i was supposed to be attending classes in lubbock at texas tech, my pledge-brother, lets call him “cole”, introduced to me one of my personal favorite treats, lemon chill. lemon chill was the best thing in college because, as it is, i often found myself very hungry for some strange reason and we always had freezers full of this lite lemon treat, care of “cole’s” father - the man behind lemon chill! now he has a new product and I’m just as excited as i was when i would look into the freezer and find that sweet acidic treat, but now he’s got a brand new bag. ladies & gentleman………the pickle sickle
just add vodka…
October 19, 2006
For whom the bell tolls
“Also in the closings column, add laidback manor, chef-owner Randy Rucker’s downtown outpost of avant garde molecular cuisine. Rucker sold the Main St. restaurant and is now mulling his options. In an Oct. 10 email to his customer list, Rucker says that “I don’t think Houston is ready to embrace modern cuisine,” then adds, “I do know one thing, they are NOT going to go downtown to get it.”
“Rucker writes that he’s looked at Washington Avenue locations, has thought about traveling abroad or working in other cities.”
“I’ve got an idea for him, and I mean this. Why not audition for Season Three of Top Chef?I watched the premiere of Season Two last night (I’ll post about that odd experience later), and while I was idly speculating which of Houston’s young Turks might be good on the show, I thought of Rucker. He’s enthusiastic, personable, telegenic and excitable enough to make for good TV. He has strong opinions and is still finding his way. I dunno, I think it’s a natural.”
…i have been getting requests from every family member, close friend, my peers & of course “ol girl”. they think that it would be the best thing since (at this point in your reading i would suggest you slow down your reading and begin reading like someone who is very uncomfortable & confused) …the best thing since, bread that slices, wait-wait, slicing the bread, no?wait, wait, sliced bread.
that production team would make me the asshole, right off the bat. everyone knows how false that accusation would be. im afraid i would be miss-represented and people may receive the wrong idea about me. this year’s looks like a good group of cooks, much stronger (as a whole) than the previous seasons so i hope they continue to search for good cooks. from a production standpoint, better cooks should equal better shows because better cooks poses integrity & conviction (egos) and eventually that will led to better television…
maybe it’s worth looking into, look at tre, hes doing great. im just not sure how i would deal with the other cooks. shit! who am i kidding, i have a stradegy already and im chomping at the chance to be…
