Blogs about: Chefs Restaurants
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Menu a la carte 7.12.09
COLD CRUDO market inspired & spontaneous applications of raw seafood…market price CEVICHE of local wahoo & our green papaya, pureed mango nectarines & cilantro 10 COMPOSTION of local melon… more →
feeding curiosity
menu a la carte 7.12.09
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greensandbeans wrote 3 months ago: COLD CRUDO market inspired & spontaneous applications of raw seafood…market price CEVICHE of loc … more →
how sweet it is...
greensandbeans wrote 3 months ago: the fat in this delicate fish is absolutely better than any toro you could waist your money on and i … more →
8.7.09
greensandbeans wrote 4 months ago: … more →
7.22.09
greensandbeans wrote 4 months ago: tonights degustation menu… canapé service… - tomato tartare & dehydrated goat’s m … more →
7.10.09
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greensandbeans wrote 4 months ago: pickled cherry tomatoes with powdered olive oil & black olive the white plate… with mustar … more →
7.7.09
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greensandbeans wrote 5 months ago: setlist from tonite’s degustation for the chefs and owners of feast restaurant… as usual … more →
salad of english peas, meyer lemon & white chocolate
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greensandbeans wrote 5 months ago: … more →
bison with onions flavored with sarsaparilla and root beer
greensandbeans wrote 5 months ago: … more →
6.19.09
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greensandbeans wrote 5 months ago: nicoise “6.19.09″ sockeye salmon, long pepper, purslane, cucumber “set one” … more →
peaches & cream
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greensandbeans wrote 5 months ago: new a la carte dessert thanks to chris at catalan for the hook-up… … more →
late spring 2009...
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greensandbeans wrote 6 months ago: tuna wrapped watermelon, cilantro, jalepeno, watermelon gazpacho cold almaco jack, fennel pollen, ch … more →
gourmet magazine...
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greensandbeans wrote 6 months ago: http://www.gourmet.com/restaurants/2009/05/restaurants-now-rainbow-lodge-aldea-rn74-fishhh … more →
lil this, lil that...
greensandbeans wrote 6 months ago: blacktip shark curing in toasted kombu compressed staff meeting live sea urchin demo roe getting a q … more →
odds & ends...
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greensandbeans wrote 6 months ago: sucklings sucklings & spring lamb live sea urchin spot prawns…this is the way we stored th … more →
back by popular demand or maybe just a few requests...
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greensandbeans wrote 7 months ago: thursday may 21, 2009 “tenacity” supper club re-visited & yet to be re-named … more →
spring lamb...
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greensandbeans wrote 7 months ago: spring lamb carpaccio, crispy artichokes, powdered capers, watercress, smoked creme fraiche … more →
proving ground update...
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greensandbeans wrote 8 months ago: … more →
envy magazine
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greensandbeans wrote 8 months ago: http://envymags.com/2009/03/meet-the-chef-%e2%80%94-randy-rucker/ im single these day by the way … more →
proving ground lives...
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greensandbeans wrote 8 months ago: our kitchen potager… swiss chard lovage crown dill red veined sorrel … more →
