Renegade Dinner XI

Argentine-French Fusion

Saturday, 03.10.12 7:00 pm Beaumont, TX

"Fire has its own language, spoken in the realm of heart, hunger, and desire. It speaks of alchemy, mystery, and above all, possibility.”

First

Composition of Root Garden

Smashed Beets, Charred Carrots, Honey-Chevre, Bull’s Blood Micro Greens, Roasted Beet Taproot, 
Ancient Red Quinoa Soil

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Second

Smoked Paprika-Ancho Goose Tamales, 
Meyer-Lemon- Sun choke Puree, Honey Gremolata

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Third

House Goose Chorizo Sausage, Salted-Honey-Butter Manchego, Quail Eggs, Purslane, Garlic Aioli, Kale-Walnut Pesto

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Fourth

Brown Butter Poached Fresh Water White Bass, Saffron-Leek Soubise, Sweet Potato Puree, Sea Beans

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Fifth

Malbec, Blood Orange, Armagnac Sangria

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Grapefruit-Rosemary Cupcakes w/ Ancho Chili Cream Cheese Frosting (Gluten-Free)

Prepared by:

Chef Monica Cobb, Sous Chef Bill Fults, Pastry Chef Carol Cuccio

Guest Chefs- Hannah Persia & Patrick Parigi

Proteins are Wild Caught, Shot & Foraged.

  Vegetables and Fruits are grown and traded locally.

Remember:

Location will be announced on Sat. morning.

***Please Bring your Spirit of Choice***

***Please Bring Your Own Glass***

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