round 1…


we made the first changes to the a la carte menu this week but only for dinner.  rainbow lodge is a busy place and im proud of both the staff & management for their ability to except the change but more importantly their enthusiasm…

maple leaf farm’s duck breast

raw honey, butternut squash gnocchi, duck ham & sweet potato


crispy gulf oysters

saltine crust, creamed southern greens, bacon & preserved lemon 


bryan farm’s free-range chicken

shaved brussel sprouts, house-made pancetta, hen of woods mushrooms & fresh thyme


tonight also played host to a great degustation menu that the guests really enjoyed but i think i had more fun than they did!

saturday november 15, 2008



lobster roll, foie terrine & liquid pumpkin pie


crudo of gulf tilefish

heirloom radish, blood orange & tarragon


warm salad of autumn mushrooms

watercress, kohlrabi confit & black truffle anglaise


fried poussin

local beets & blackberry juice


texas redfish

salsify, torched mozzarella & garden basil


baby lamb loin

figs, carrot confit & smoked red wine


cheesy girl buff chevre

proscuitto caramel, fennel pollen & arugula


bittersweet chocolate terrine

pistachio, smoked salt & strawberry


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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5 Responses to round 1…

  1. weneversleep says:

    We were the guests!

    I don’t know how Randy could have enjoyed it more than we did. This was our first experience with Randy, after reading so much about his artistry on various foodie blogs.

    We were blown away. The food was absolutely amazing. Absolutely genius combinations of various flavors, textures, smells… truly a feast for all of the senses. My personal favorite was the crudo of tilefish–even though it would be gauche to compare it to sushi, the only way to describe it is to say “this is what sushi is trying to be”. The sweetness of the blood orange marinade, the spiciness of the Thai chili, the texture of the fish… just wonderful.

    And, we marveled at how in isolation, some of the flavors were odd, but when the entire dish was taken as a whole, the true beauty blossomed. For example, the strawberries in the dessert course were macerated in lime juice, and couldn’t really be eaten alone. But, when eaten with a bite of the bittersweet chocolate, well, it was a transcendent experience.

    Our thanks to Randy and the Rainbow Lodge for making our special occasion truly one of the best meals of our lives. We look forward to experiencing more of Randy’s food, because we need to encourage and support this kind of dining experience here in Houston.

  2. carlos testino says:

    nice degustation menu chef…talk to you soon!!

  3. Peggy says:

    Soooooo looking forward to trying out the new stuff tonight! See you there…

  4. Pingback: First date night since Brandon was born at weneversleep

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