here is the scoop…

i will be taking over the rainbow lodge kitchen as executive chef and this monday will be a kind of debut for me.  i am very excited about this project because it allows me to continue developing my style of contemporary gulf coast cuisine and with plans are already in effect to increase their potager (kitchen & herb garden) to include citrus groves and many large vegetable gardens.  please come and support us this monday for what is to be the beginning of a very very good thing…

 

monday nov 3, 2008

rainbow lodge (a la carte wine available as well as wine pairing)

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

email rrucker79@hotmail.com to reserve your spot

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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
This entry was posted in chefs & restaurants, tenacity. Bookmark the permalink.

10 Responses to here is the scoop…

  1. Congrats! I will get in there as soon as I have a chance.

  2. This is great news. Congratulations! I just started a diet and am refraining from large meals right now. Can I come by for a drink and an appetizer or is only the fixed menu on Monday night?

  3. carlos testino says:

    let me see that rainbow shine all the way here from Lima…..positive vibrtns!!

  4. Danielle Ker says:

    Randy,
    Congrats! I am thrilled for you. Wished I could have gotten in at least this tenacity dinner at your new digs, but I am traveling next week. Maybe we can figure a way to have a guest somm visit someday.

  5. neverfull says:

    congrats randy! RL is very lucky to have you.

  6. Pingback: New blood at Rainbow Lodge « Blog of an aspiring foodie

  7. Pingback: At the End of the Rainbow « she eats.

  8. Fantastic news. Your food plus the atmospherics and wine collection of the Rainbow Lodge is a formidable combination. I love eating at RL, and it is going to be so much better with cutting edge food.

    I may even have to swing by for lunch this week.

  9. Jennette says:

    What an extraordinary Dinner yesterday! Thank you so much.

  10. Brian says:

    Congrats!!! Best of luck not that you will need it.

    See you for dinner soon!!!

    Later!
    B

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