the texas morel trail

those of you who know me know that i get a certain fever around spring time in texas.  that fever is what i call morel fever and for the first time i found the cure…..

these were harvested 20 miles west of lake whitney

now I’m packing up & heading back to the hill country to find more….

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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…

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UMAMI dinner at Kata Robata

Photos taken by Margaret Lee of Love Lee Photography



November 15, 2011 – With winter around the corner and the holidays fast-approaching, culinary camaraderie is in the air.  And in the spirit of holiday cheer, Kata Robata – of the popular Azuma Group – is corralling an impressive array of culinary talents for two collaborative tasting dinners dubbed UMAMI, or savory.

The uber-enticing UMAMI dinners will offer a multi-course tasting menu featuring the talents of Kata Robata Executive Chef Manabu “Hori” Horiuchi, Chef de Cuisine Mark Gabriel Medina, and mixologist David Long Wong, along with restaurant conāt Chefs Randy Rucker and Chef Chris Leung.

Using Japanese and ultra-exotic ingredients, the acclaimed chefs will prepare different courses based on their individual philosophy and style. Each course will be perfectly paired with a cocktail, wine and/or sake.

The winter UMAMI dinners kick off on December 4, with the second dinner to follow on December 18. Seats are limited and reservations required. Please call Kata Robata at 713-526-8858 to make a reservation. The UMAMI dinners are $125 per person on December 4 and $225 per person on December 18, which includes cocktails and wine and sake pairings.

the 3 dishes i will be showcasing are…

pickled silver perch & charred tiny onions with persimmon vinegar & anise

“riceless” risotto of root vegetables & almond with mullet roe

red broiler cooked over spruce limbs with radish & a bouillon of white tea & seaweed

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back in the saddle again

i will be posting updates & announcements concerning the new restaurant here!  so, stay tuned and keep your eyes & ears open…

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look what Im missing in Peru…

Chef Carlos Testino

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tenacity supper club NYE at Paulies


photo by plinio sandalio

NYE at Paulies Restaurant (1834 Westeimer) with tenacity supper club

10+ courses

proscecco toast at midnight courtesy of Paulies Restaurant


to reserve your seat please email


menu NYE…

liquid bread service…garlic, rye & cornbread

abalone & its liver flavored with white miso . kathy’s grapefruit . basil

salad of various chilled shellfish, grains, alliums & fermented garlic

lamb tartare . smoked peanuts . garlic scape pistou . steak sauce consommé

farmhouse egg . cripy pig parts . braised coriander seeds . smoked tuna bouillon

caldo verde . collard greens . grated chorizo . smoked potato . goats milk ricotta

bacalao gnocchi “re-visited” . caramelized broccoli stems & pureed florets . golden raisins . foamed buttermilk

beef cooked in 4 applications { cured, smoked, poached & roasted } . vegetables cooked in the style of “escalivar” & their juices

papaya ceviche . vanilla gel . crumbled cake

willy wonka’s wet dream

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tenacity supper club @ 13 CELSIUS

monday december 14, 2009

tenacity supper club will be focusing on seafood and seafood only – including many versions of crudo, tiradito & ceviche utilizing local and global seafood…

email to reserve your seats…

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