it’s day 2 of moving into the new house and i completed 2 of 3 beds that i have designed to maximize space in a minimal area.  the last bed will be completed tomorrow and photos of all 3 will be posted shortly.  heres a quick list of what to expect…

- english peas & shoots

- dwarf basil, blue basil, cinnamon basil, opal basil, lemon basil, sweet basil & thai basil

- arugula

- golden beets

- thumbelina carrots

- clemson spinless, okra

- hearts of gold, cantelope melon

- leeks

- rainbow chard

- romaine lettuce & red galactic lettuce

- dill

- cilantro

- thai chili, shishito chili, pequin chili, aji amarillo, paprika chili, habanero chili & san martin ancho chili

- rue

- summer & winter savory

- zucchini

- meyer lemons

- anise hyssop

- lemon balm

- sweet 100 tomatoes, brandywine tomatoes, better boy tomatoes, green zebra tomatoes, giant stem tomatoes, black krim tomatoes, purple cherokee tomatoes & matt’s wild cherry tomatoes

- malabar spinach

- keifer lime

- japanese cucumber

- ichibon japanese eggplant

- sorrel

petites, micro greens & herbs :

- fennel

- bull’s blood

- golden beet

- pepper cress

- kohlrabi

- easter egg radish

- red & green shiso

*** pictures are posted on the “proving ground” page!!!  more to come very soon…

http://foodinhouston.blogspot.com/2008/05/randy-ruckers-tenackty.html#links

thanks to anonymouseater for his/hers constant support over the years!!! 

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!!! 

im pleased to announce ronny rucker will be the newest addition to the tenacity food group.  ronny brings a number of ideas and influences that will add to the flow of new thoughts that feeds our curiosity but keeps us firmly planted in tradition.  ronny will be responsible for marketing, pr, most of the front of house operations and i may let him cook (if he gets lucky).  ronny will act as my anchor, supporting me when i need it and keeping me from drifting off into “no-mans-land”.  he will keep me grounded, so to speak.  he is much more congenial than i am and almost as good looking (he will get a kick out of that).  ronny’s proven track record and his ability to keep up with guests that he has hosted for years shows his devotion and dedication to his profession and this is the exact mentality that we put fourth when practicing our craft

ronny will also be a key player in the execution of our vegetable garden and our poultry & game bird farm (chickens, quail, squab, duck & guinea).  ronny has a masters from texas tech and has extensive professional experience working & managing livestock & exotic game.  ronny has spent the last decade operating the yo ranch in mountain home, texas near kerrville.  ronny is my inside tract to all the wonderful venison, turkey, hog or any exotic that i can get my hands on!!! 

he will be pulling up his post in marble falls as marketing director for camp champions to move to the houston area to continue doing what he loves best, teaching and working with children.  his wife kayla and two kids, kami & rylan will be making the trip with him. 

 ronny and two of the happiest kids in the world!!!

 our future pâtissier

 kayla

come on yall……….give it up for the another “r.e.r”

www.tourdechampagne.com

tenacity’s morsel menu for the event…

• oyster-potato espuma, american caviar & smoky butter
• yuzu curd, agave nectar sponge & local strawberries

here is a quick run down of the evening at voice but you are much better off going to www.tasty-bits.com or www.foodinhouston.blogspot.com

i will admit it was by far one of the best meals i have ever had in the city of houston and i’m very jealous of their china!

 featuring chefs from peru!!!

the wine rendezvous grand tasting & chef showcase

7pm-10pm saturday, june 7th

marriott the woodlands waterway hotel & convention center

1601 lake robbins drive

the woodlands, texas 77380

 www.wineandfoodweek.com

…come visit us at the inaugural continental airlines “premium lounge”

tenacity’s “premium lounge” morsel menu

 *  arctic char (iceland), white soy, smoked toast, watercress & gelled dashi

 *  hill country venison bánh mì, pickled cucumber, cilantro & foamed sweet chili

 *  foie gras “tootsie rolls”

 red beet crouquant with cheesy girl (local chevre)

to achieve the crispy beet crouquant :

- poach peeled beets in port wine, fresh rosemary, peppercorns, sugar & h2o

- puree beets with just enough liquid to make a smooth paste, pass & reserve

- once beet puree has cooled, add egg white powder and incorporate

- apply puree to an inverted sheet-pan lined with a silpat and place in low temp oven (150 or less) until crispy

- keep in dehydrator