The supper club boasts a very diverse group of diners with one thing in common – they all dig food & wine. The location of the dinner determines the number of guests for that evening and the dinners are fully booked within 48 hours of being announced leaving guests eagerly waiting for cancelations.
To reserve your spot please email rrucker79@hotmail.com to confirm there are seats available and once you have confirmed your reservation you will receive an email with all the details (attire, location & time) as that date nears. The modern American menu usually consists of 7-10 courses representing the best local and sustainable products of the season.
The reaction has been huge with the local food scene and has been noticed by many publications such as “houston” modern luxury, Wall Street Journal & other local lifestyle magazines. In fact, just last week we had Chef Bryan Caswell of reef Restaurant, Avi Katz of katz coffee, Chefs David & Michael Cordua & guest Pastry Chef Plinio Sandalio of Americas in the woodlands join us which always makes for a very interesting dining situation for the guests. It is very rare for the public to actually get to sit down and dine with these high profile industry people. The guest list does not revolve around chefs and industry people only but it allows the two worlds (public & industry) to connect and enjoy each other on a completely different forum.
Other past recent guests include Chef Jonathon Jones of Americas, the woodlands, Chef Jared Estes of the late Vin, Chef Justin Bayse of Voice Restaurant & not to mention Houston’s entire food blogger community.
If you are interested in hearing more about { tenacity } or interested in hosting a supper club event please contact rrucker79@hotmail.com
thursday june 19, 2008
summer solstice dinner
east bay flounder tiradito, yamabuki miso, lemon verbena & kimchee consommé
smoked vichyssoise, foamed dashi, gulf crab & garlic flowers
roasted gundermann’s farm peach, red komatsuma lettuce & lime-eucalyptus cloud
toasted bacalao gnocchi, trumpet royal mushroom & pea shoot pesto
mr. buddy’s compressed pork, japanese cucumber & “sauce” ravioli
frozen lemon balm gazpacho & opal basil
strawberries, yogurt & mint
thursday july 10, 3008
barely cooked gulf shrimp & tartare, sprouting radish, kyuri & baby lemongrass
amberjack, leche de tigre, gelled tomato, rhubarb, yuzu kosho & red veined sorrel
chilled 3rd coast shellfish nage, octopus, neri uni, crunchy pig ear & celery pistou
best parts of the pig, shimeji mushrooms, courgette, marigold & foamed hollandaise
cobia smoked with apple-wood & broiled, red malabar spinach & creamy brown butter
guava smoothie & a sense of coconut déjà vu
corn pudding’, whipped agave nectar, papaya, caramelized dairy & poppy
monday july 14, 2008
pacific northwest clam, shiro dashi, burdock root, grated daikon & whipped shellfish broth
golden croaker cured in cocktail sauce, chuka salad & togarashi oil
shaved kampachi painted with ketup manis & cold smoked, lime, powdered caramel & brown butter
santa barbara abalone, hijiki, yaegaki nigori sake, fresh thai chili & macerated citron
(intermezzo)…lemon curd, sour cream cookie, blackberry confiture & lime pop rocks
chilled octopus, foamed kabayaki, quail egg & red shiso
amberjack tiradito, coco, yuzu kosho, sour orange & crunchy rice
vanilla cupcake…chiffon, buttercream powder & raspberry sprinkles
smoked brownies
saturday july 26, 2008
calafornia abalone, pickled watermelon rind, marigold mint, & caramelized miso
chilled geoduck clam, sudachi, corn juice & tiny basil leaves
egg(s) salad, hijiki & crispy potatoes
pacific sea urchin roe, bread & butter pudding & preserved garlic scapes
cornbread gnocchi, baby onions, compressed pea shoots & espresso
long island duck, spaghetti squash & ancho chili
balsamic sponge cake, lavender, brown fig & local chevre puree
thursday july 31, 2008
porous buttermilk biscuit & jb’s coppa
smoked sturgeon on rye, sweet cream, sour cucumber , egg & horseradish
“gargouillou” of aromatics from the summer garden…“the melody of that name, my love for the kitchen garden, and my fascination with nature have guided me to this interpretation.”…chef michel bras
fricassee of louisiana frog legs, swamp cabbage & red bean puree
charred gulf shrimp, honeycomb tripe, chorizo & grated cauliflower
fig & basil gazpacho, whipped almond, lime sherbet & guava
white chocolate & cherries
saturday august 2, 2008
chilled compostion of roasted cherries, jb’s pancetta & aromatics herbs
japanese hamachi, buddah’s hand perfume, cincinnati radish & avocado
warm akaushi shortrib paillard, sweetfish roe, cauliflower tapenade & butterscotch
risotto de carnaroli, garlic scape kimchee, keiffer lime & goat’s milk butter
baby cuttlefish, compressed pea tendrils, beech mushrooms & foamy shellfish nage
broiled japanese eel, spare rib, golden raisin & preserved cucumber
chilled soup of effervescent berries, lychee & aromatic pearls
pulled chocolate ganache & banana-fenugreek puree
wednesday august 6, 2008
the modern b&b
cured rainbow runner, macerated citron & fresh cayenne chili
gulf shrimp, cauliflower-sesame tapenade & aromatic bubbles
salad of warm & chilled broccoli & fennel
wild periwinkles, red yen choy & whipped corn juice
spiced pork belly, white peach, yuba & spicy peanut
grapefruit confit, mangosteen & lavender
caramelized banana, milk confit, sweet potato puree & mint
wednesday aug 13, 2008
location – tbd
“the no looker”…a menu comprised of the freshest available products from our local hereos…
tuesday aug 19, 2008
the modern b&b
yellow mouth scamp cured in cucumber “hooch”, persimmon vinegar & nasturtium
barely cooked gulf shrimp, red cabbage gazpacho, crunchy savory meringues & golden raisins
terrine of game birds, caramelized miso, crispy skin(s) & tiny blue basil
warm abalone, soft egg, bacon crumble & flowering herbs
garden squash & onions, fresh thyme, shaved tongue & rye gnocchi
composition of cheese via houston dairymaids
sesame financier, roasted banana puree & yuzu curd
wednesday august 27, 2008
vine wine room
gulf triple tail, smoked sesame, thai chili & braised papaya seeds
…villa loredan gasparini prosecco montello e colli asolani brut
pacific halibut, ume boshi, agave nectar, carbonated cucumber & creamy avocado
…2007 barnard griffin riesling
chilled terrine of brawn & local brown shrimp, pickled vegetables & purslane lettuce
…2005 ferraton pere et fils crozes-hermitage “la matiniére”
pissaladière of white anchovy, onion marmalade, candied olives & sprouting radish
…2003 villa girardi amarone della valpolicella classico
risotto de carnaroli, garlic scape kimchee, yogurt & key lime
…2003 colognole chianti rufina
pure luck farm’s sainte maure with heirloom carrots
…1979 albala don px gran reserva
chocolate pave, milk jam & gelled prune
…royal oporto 10 yr tawny port nv
thursday september 4, 2008
location – modern b&b
japanese hamachi, daikon radish, watercress consommé & ruby red grapefruit
live scallop, badia a coltibuono olive oil, preserved papaya puree & candied kombu
composition of tomatoes, fromage blanc & shaved bonito
local corn soup, miso, gulf shrimp & malabar spinach
confit of louisiana frog’s legs, fennel, smoked potato gnocchi & foamy parmesan water
crispy pork rillette, celery branch, almond cream, green apple & kecap manis
soft bittersweet chocolate, basil seeds, sweet & sour hijiki & cherimoya soup
monday september 15, 2008
gulf amberjack, shiso, shaved king oyster mushrooms & miso broth
salad of avocado, aromatic herbs & gulf blue crab
chilled veloute of foie gras, shaved hazelnuts, shortbread, lemon curd & textured coffee
smoked tuna layered with quince membrillo, eggplant, roasted tomato & black olive consommé
roasted grouper, leeks, roasted strawberries, marigold mint & balsamic bouillon
slow cooked moulard duck breast, roasted artichokes, garden beans & lemon balm
charred pineapple, mascarpone, frozen condensed milk & coconut cream
thursday september 18, 2008
location – tbd
menu – all raw & cold seafood
saturday september 27, 2008
model home
salt baked heirloom potatoes, sweet fish roe, buttermilk & egg moussilline
gras fed beef tartare, garlic confit, miso, black lava salt & local peaches
santa barbara red abalone, almond, white grapes & sprouting radish
escabeche of gulf brown shrimp, baby onions, purple cauliflower & romanesco
veal sweetbreads, mustard bubbles, coulis of azuki beans & smoked pork
roasted pork belly & the flavors of new england clam chowder
caramelized french toast, rum raisins, foamed maple & walnut-white chocolate
thursday october 2, 2008
featuring products from georgia’s grass-fed beef
location – tbd
cured grass-fed beef, coleslaw cream, crackling & potatoes flavored with beef fat
jarred coddled farm eggs, lardo, white toast, bacon bouillon & salad burnet
caramelized calf’s liver, baby onions, georgia’s honey & hibiscus flowers
charred rib cap, malabar spinach, quince membrillo & smoky salt
whole roasted free range chicken laced with black truffles, flowering herbs & lots of butter
roasted ribeye of beef, smoked red wine & buttermilk madelines
broken pound cake, goat’s milk caramel & foamed raw goat’s milk rice pudding
wednesday october 8, 2008
location – given upon confirmed reservation only
“the pig” with guest chef justin bayse –
{ jb’s salumi } traditional garnish
{ tete de cochon } pickled vegetables & sauce gribiche
{ snake river farms roasted pork belly } warm escabeche, white anchovy & octopus mi cuit
{ gulf prawn cuit au roti } fricassee of burgundy snails, braised pork knuckle & carolina gold
{ warm terrine of berkshire pig } royal blenheim apricots, cippolini & natural jus
{ porchetta of suckling pig } fig mostarda, roasted trumpet royale mushroom & all spice reduction
{ rogue creamery smoked blue } szechuan pepper tuille, shaved hazelnuts & sour cherry jam
{ olive oil sponge } guajillo honey, peach & noble px vinegar
tuesday october 14, 2008
location – given upon confirmed reservation only
wild herring roe from spain, butternut squash, smoked coconut, szechuan peppercorn & sorrel
live puget sound geoduck clam, hijiki, bitter melon, japanese lime & threads of heirloom onion
cock’s combs stewed in a herbsaint boullion, rice porridge, bronze fennel & oyster-root
confit of 3rd coast sea bream, sheets of golden beets, chive & raspberry consommé
fricassee of baby cuttlefish, pig ears, & aromatic lemongrass
texas grass-fed bison lacquered with georgia’s raw honey, maroon carrots, roasted tomato & cannabis seed marmalade
black truffle & white chocolate hot toddy, caramel corn & roasted fuji apple
monday october 20, 2008
location – culinare
7 deadly sins
wrath…razor clams marinated in togarashi oil, young lemongrass & frozen jalapeno water
greed…grated black truffle, warm sabayon, charred king trumpet mushrooms & consommé of black truffle
envy…tuna layered with compressed watermelon & nasturtium leaves
pride…soft-deviled farmhouse egg with pimenton, gherkin tapenade & smoked toast
sloth…sea snails grilled slowly over oak, garlic nage & molasses
lust…tennessee hackleback caviar, carbonated oysters, shaved radish & rice porridge
gluttony…foie gras milkshake, rich butterscotch & cocoa crusted pave of foie gras
friday october 24, 2008
featuring all raw & cold 3rd coast seafood
wednesday oct 29, 2008
day of the dead…festival for departed souls
bobbing for apples – poached apple, chilled apple consommé & foamed apple juice
toffee apple tarte, speck ham, cinnamon & peanuts
foie gras wrapped in tootsie roll with mulled & whipped cider
popcorn ball bisque, charred scallop, savory marshmallow, powdered popcorn & ancho chili caramel
warm mushroom gruel, black barley, burdock root, preserved lemon & swiss chard
espresso cream, powdered pumpkin seeds, frozen pumpkin & soft pumpkin
soul cakes, sweet potato ice cream & graveyard dirt
thursday nov 6, 2008
monday nov 3, 2008
rainbow lodge
gulf amberjack, black lava salt, heirloom beets & cilantro pistou
tartare of local bison, smoked mustard, dried capers & farmhouse egg vinaigrette
crisped sausage, miso, white bean gnocchi, aged sherry & charred brussel sprout leaves
charred axis venison heart, malabar spinach, shaved cauliflower & truffle anglaise
grey triggerfish, zucchini pesto & foamed goat’s milk
roasted breast of pheasant, local pears & mushroom marmalade
frozen white chocolate charcoal, raspberry curd & rosemary-rose water
“savoy truffle” debut
monday nov 10, 2008
saturday nov 15, 2008
thurs november 20, 2008
“thanksgiving”
liquid pumpkin pie, thanksgiving aroma & bourbon
roasted 3rd coast oyster dressing, green apple & celery bouillon
warm salad of autumn squash, foie gras, grated chestnuts & dry fruit
giblet boudin, sage, heirloom rice & gelled consommé
cornbread gnocchi, smoky bacon, cranberries & collard greens
fried turkey, caramelized turnips & sweet potato juice
preserved fruits, black pepper biscuit, granulated honey & frozen buttermilk
monday nov 9, 2009
fantich studio (in the heights)
7pm
menu – disclosed to those who have a confirmed reservation
1 Comment
PMpSun, 19 Oct 2008 16:19:35 +000019SundaySunday 5,2008 at 1:29
[...] and I’m not done yet…Monday night heading on out to the Chef Randy Rucker’s sublime concept of the Tenacity Supper Club, for the 7 Deadly Sins [...]