if you can’t tell, im becoming very “stir crazy” or “houston crazy”

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!!!!


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in chefs & restaurants, farmer's market, food science, masters, photography, restaurants, Uncategorized, vegetable & herbs, wine dinners. Bookmark the permalink.

One Response to if you can’t tell, im becoming very “stir crazy” or “houston crazy”

  1. mgovshteyn says:

    The more I think about it the more I want to go back to Manresa. Kinch is absolutely brilliant. Manresa is the only place I have come across where progressive techniques seamlessly meld into farm-to-table ingridients. Even some of the most experimental and conceptual dishes feel very organic and natural, which is a huge contrast to Alinea.

    I only hope we have something approaching Manresa’s level in Houston some day. Not necessarily as a perfectly staged two or three star Michelin establishment, but some place where the food takes center stage.

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