few pics of what’s happening at the lodge…

duck-ham-antique

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…

randys-roots1

heirloom radishes…

apricots-in-february1

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

citrus-laced-amberjack1

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

fresh-abalone-arrives-at-rainbow-lodge1

fresh abalone arrives from santa barbara…

elk-loin

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

grouper-cold

local grouper (also treats from the man)…

mini-micro-greens

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

rainbow-lodge-smoked-cobia

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…

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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 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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