Wednesday, May 25, 2011

Beaumont’s Renegade Dinner #2


Saturday, May 28, 2011 7pm

Fult’s Farm Gazpacho 

(Organic Heirloom Black Crimson Tomatoes by Bill Fults)
Panzanella Salad
(Fult’s  Organic Heirloom Rutger Tomatoes, J&J’s 1015 Sweet Onions, Cockrell’s Hand-crafted 6yr Aged Parmesan Cheese from ‘Patsy’ the Jersey, Garlic Croutons & Mason Jar Pesto Vinaigrette)
Fried Green Tomatoes, Gulf Lump Blue Crab & Smoked Ancho Remoulade
(Fult’s Cherokee Purple Tomatoes)
Buffalo Soldier Sliders on Mini Brioche Buns, Scratch Heirloom Ketchup & Caramelized 1015 Sweet Onions.
Beaumont Farmer’s Market Vegetable Sauté
(Farm-Stand Fresh Surprise)
Sauté of Gulf Caught Snapper, Speckled Trout &Flounder w/ Roasted Hatch Green Chile, Fult’s Sweet Corn & Potato Succotash  
Mixed Berry Pavlova, Strawberry-Rhubarb-Tomato Jam & Thyme Chantilly Crème
Living Cucumber Water
(Provided by Nancy McGrade)

All Proteins are wild caught, shot & foraged.  All Vegetables and Fruits are grown and traded locally. All Artisan Cheese is hand-crafted locally. We only purchase a few seasonings, vinegar & Oil.
Location will be announced on Sat. morning May, 28th, 2011
Please Bring your Spirit of Choice…..
If it’s Wine bring a glass…..

~~~Think Local, Trade Local, Fish Local, Shoot Local, Forage Local, Eat Local & Drink Local ~~~

Chef Monica Cobb & Guest Chef Bill Fults (formerly of  Brennan's Houston)
Resident Server & Masseuse Dedra Johnson -Spa Events & Services
Guitar & Resident Portraiture John Cobb