americas, the woodlands

gotta love it…

compliments of the house & one of houston’s best maître ds………..gianfranco

part of our al fresco dining crew – from left to right (the legs of valerie, carlos, alvaro, fred, chef cordua, chef jj, megan & the always stunning lucia cordua

canapes – im embarresed to say, but i dont recall the full descrition but i do remember a tiny crispy blue corn taco with carnitas & the tuna brulee (maybe jj can help us out here?)

sorry about the poor picture quality.  i think this was halibut (steamed or maybe poached) with peas and carrots & tacu tacu (peruvian galette made with rice & beans)……..great dish

houston’s best looking family – thank you for a great evening

i wanna say lamb with carrot confit & chica morada

enough said…

this is one of chef jj’s newest additions from the le cordon bleu in lima peru. 

all in all i think we had close to 6-7 courses but i only captured pictures of a few items.  it was nice to see all the peruvian chefs again and few new talents as well.  more on that to come…

for those of you like me who have put off the trip to the woodlands to experience the new americas it’s time to get up there….

 

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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
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3 Responses to americas, the woodlands

  1. eatLOCALorDIE says:

    ok the canapes were:
    1. mini organic blue corn sope with black bean refritos, crema fresca and spiced carnitas (sous vide with ras al hanout)
    2. Baked scallop with lemon and parmesan
    3. Mini taco stuffed with lomo saltado on guacamole
    4. tuna brulee with aji rocotto jam

    The fish dish was:
    Poached snapper not halibut

    The Lamb dish was:
    Cherrywood smoked than seared Colorado lamb cooked sous vide with lamb jus, salt and black pepper.
    Accompanied by organic baby carrots poached with carrot juice, and carrots pureed with carrot juice, lima beans and lima bean puree.
    Yes there is a chicha morada and cabernet sauvignon gastrite (sp?)

    we also had fried ceviche mixto with aji amarillo and aji rocotto sauces and a couple others.

  2. thanks guy. i forgot about your homage to bobby flay.

    i should have known it was snapper………..a la cordua

  3. yeah u koow how romantic bobby flay makes me feel…all gooey like a steaming bowl of festering fermented caul fat.

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