Renegade Dinner #3

Renegade Dinner #3

6.18.11…Beaumont, TX

Texas Renegade Bloody Mary Bar on Wheels

Sans Vodka

Fult’s Farm Heirloom Black Crimson Tomatoes, Jalapeños, 1015’s, House Worcestershire, Pickled Okra, Pickled Onions, Pickled Green beans, Pickled Peppers & Hot Sauce

*Bring your choice of Vodka.

Amuse

*Potato Vichyssoise

Beaumont Farmer’s Market Potatoes & 1015 Onions

~~~

*Rosemary Shortbread, ‘Mia Bella Farm’ Chevre & ‘Sutton’s Sweets’ Blueberry Jalapeno Jelly

First

*Lyonnaise Salad

Pheasant-Andouille Sausage, Poached Yard Eggs, Micro Greens, Fennel Pollen, Garlic Croutons & Dijon Vinaigrette

*Fennel Pollen from 'Victory Garden' @
McFaddin-Ward House 

Main

*Gulf Red Fish & Spotted Sea Trout Texas Court Bouillon

 {COO-bee-YON}

w/ House Worcestershire, Creole Heirloom Tomato Base,  Golden Currant Tomato Vines w/ Tex Mati Rice

~~~

*Chilled Jasper, Texas Purple Hull Pea Caviar

& French Bread

Dessert

*‘Kelley Farms’ Blueberry Ice-cream Sundaes

Special Thanks to:
Beaumont Farmer's Market
Carol J. Cuccio (Gatherer)
Johnny Cribbs (Guitar Picker)
Allen Rienstra (Photographer)
Jack's Pak-It
Texjoy
Seaport
Treasure House

Chef Monica Cobb
Bill Fults

Notes:

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, vinegars & Oil’s.

Remember:

Location will be announced on Sat. morning June, 18^th, 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

Chefmonicacobb@gmail.com

Beaumont’s Renegade Dinner #2

Dinner

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)

Notes:

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.

Remember:

Location will be announced on Sat. morning May, 28^th, 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 www.johncobb.net

Chefmonicacobb@gmail.com