tenacity: Summer’s End

Randy Rucker has put together another excellent menu for his upcoming tenacity dinner, one that showcases some of my favorite summer foods in his own different and powerful way:

  • Japanese hamachi, daikon radish, watercress consommé & ruby red grapefruit
  • Live scallop, badia a coltibuono olive oil, preserved papaya puree & candied kombu
  • Composition of tomatoes, fromage blanc & shaved bonito
  • Local corn soup, miso, Gulf shrimp & malabar spinach
  • Confit of Louisiana frog’s legs, fennel, smoked potato gnocchi & foamy parmesan water
  • Crispy pork rillette, celery branch, almond cream, green apple & kecap manis
  • Soft bittersweet chocolate, basil seeds, sweet & sour hijiki & cherimoya soup

If you know me at all, you know I’m excited about the frog’s legs in particular.  Frog’s legs are one of my favorite meals — and an underappreciated one, at that — a Southern treat, the sweet, delicate meat of the legs rivaling any other meat you’ve ever tasted.  I’m fascinated to see what Randy does with this particular item, and how it will pair with some of the more exotic dishes, such as the Japanese hamachi and the live scallop.

The rest of the menu, however, seems to be inspired by Randy’s old restaurant, laidback manor.  The intricate, experimental dishes made with deeply Southern ingredients — Gulf shrimp, local corn, tomatoes — this is a Randy Rucker dinner you don’t want to miss if you’re still grieving over the loss of laidback manor.

The dinner will be at the Modern B&B tomorrow night, September 4th.  Randy is still taking reservations; you can RSVP by emailing him at rrucker79 at hotmail dot com.  And just to refresh your memories on how awesome his dinners are, read on:


tenacity, part two

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