sunday february 26 @ 13 Celsius

Join us on Sunday 2.26 as we pair up with talented staff of 13 Celsius for an intimate evening of eating & drinking.  Chefs Randy Rucker & Chris Leung of restaurant conāt (opening in spring 2012) will compose a menu showcasing the natural bounties & true luxuries of the 3rd Coast.  Our host, Mike Sammons will be offering his normal a la carte beer & wine for all guests in attendance.

“Our ultimate goal is to share with our guests the indigenous luxuries of the 3rd coast harmoniously through our philosophy, cuisine, respect for tradition and mother nature. Our cuisine is influenced by southern heritage and culture and evokes a sense of location and discovery. We believe that creativity and new ideas are a result of our intimate relationship with all our food sources and natural environment and look forward to sharing our approach with all our guests.”


almaco jack belly cured w kombu & elderflowers

galveston bay oysters & a creamy dressing of smoked & dried pinfish bones

pickled potatoes w goats milk curds, day flowers & nasturtium leaves

mushrooms roasted over charcoal w marrow & wild onions

dried duck w see urchin & a pistou of wild violet leaves

gumbo z’herbes w stinging nettles & ham hock

smoked beef  w yeast, pear & kale

rutabaga, bay leaf, mustard seeds & maple oats

beets & caraway w nori, olive oil & sour cream

$75/person (tip not included)

dinner will start around 5pm…

due to the nature of this event we are asking all guests to purchase their tickets in advance using the following link…


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 sunday february 26 @ 13 Celsius

  1. Martha says:

    Hi I just signed up for this event. Will more details be sent closer to the dinner? I am looking forward to attending.


  2. Bert says:

    I’m also wondering how the admittance works. I want to make a reservation for two as a gift and ideally do not want the recipients to know how much they were. Also, if that is possible, could I also add a tip ahead of time?

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