few pics of what’s happening at the lodge…


the time is now paying off.  i now understand why jb got so into the curing process.  we have applied the same methods with seafood such as mako shark ham, gulf bonito bacon & tuna bresola…


heirloom radishes…


fresh apricots under pressure with vanilla beans and noble px vinegar…


gulf amberjack (thanks to pj)  laced with citrus, crystallized ginger, crisp green apple, cilantro pistou…


fresh abalone arrives from santa barbara…


north american elk loin charred with grains of paradise, caramelized red cabbage, potato beignets, sauce bordelaise…


local grouper (also treats from the man)…


micro lettuces that are produced by us which have truly made a difference in the progress of the kitchen both gastronomically & philosophically…


more treats from mr stoops – cobia cured with brown sugar & molasses then smoked is pretty tough to beat these days.  chef pasqual lays it down on these…


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 photography, rainbow lodge, restaurants, Uncategorized. Bookmark the permalink.

2 Responses to few pics of what’s happening at the lodge…

  1. Peggy says:

    Oh my gosh, that all looks so good. Plus you earn my eternal respect for using grains of paradise. I hardly encounter anyone who knows of or uses it. (That includes a lotta foodies and chefs!). I so need to come back.

  2. carlos testino says:

    very nice !!…keep on doing all that good stuff…you are rocking Rucker.

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