{ tenacity } supper club 9-4-2008

japanese hamachi perfumed with flowers

daikon radish, watercress consommé & ruby red grapefruit

 

live rhode island scallop

badia a coltibuono olive oil, frozen papaya & candied kombu

 

composition of garden tomatoes & mircia curado cheese

yogurt, okra, shaved bonito & basil

 

hempstead corn soup

miso, monterey bay squid & malabar spinach

 

confit of louisiana frog’s legs

fennel, potato anglaise, black lava salt & foamy parmesan water

 

crispy pork rillette

celery branch, almond cream, green apple & kecap manis

 

soft bittersweet chocolate

milk jam, pound cake crumbs, smoky salt & lime

live scallop…

candied kombu & frozen papaya

to view the entire dinner go to www.tenacity.shutterfly.com

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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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