Beaumont’s Renegade Dinner #2

Dinner

Saturday, May 28, 2011 7pm

Fult’s Farm Gazpacho 

(Organic Heirloom Black Crimson Tomatoes by Bill Fults)

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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)

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Fried Green Tomatoes, Gulf Lump Blue Crab & Smoked Ancho Remoulade

(Fult’s Cherokee Purple Tomatoes)

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Buffalo Soldier Sliders on Mini Brioche Buns, Scratch Heirloom Ketchup & Caramelized 1015 Sweet Onions.

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Beaumont Farmer’s Market Vegetable Sauté

(Farm-Stand Fresh Surprise)

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Sauté of Gulf Caught Snapper, Speckled Trout &Flounder w/ Roasted Hatch Green Chile, Fult’s Sweet Corn & Potato Succotash  

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Mixed Berry Pavlova, Strawberry-Rhubarb-Tomato Jam & Thyme Chantilly Crème

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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

A ‘Renegade’ Feast of Light Dinner Menu

Saturday, April 30, 2011 7pm

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“Potage Du Soleil” Farmer’s Market Patty Pan Squash Soup w/Rice Milk & Cashew Butter

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Wild Teal Duck Spring Rolls & ‘Sutton’ Jalapeno Jelly

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‘Schreck’ Farm Wild Foraged Greens, Pansies & Snap Dragons w/ Herbed Mason Jar Vinaigrette

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Fried ‘Miabelle’ Chevre w/ Local ‘Fulhouse’ Honey & ‘Kimber’s” Herbs

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Chilled Crisp Sea Salt Radishes on Buttered Baguette

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Spicy ‘Axis Backstrap’ Szechuan Style w/ ‘J&J Farm’ 10/15 Onions

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SETX Pheasant & Farmer’s Market Carrot Stew

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Wok Fried Gulf Red Fish w/ Sweet Ginger

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Farmer’s Market Spring Vegetable Stir-fry & Eight-Treasure Rice

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Create-Your-Own-Reality Coconut-Ginger Ice Cream Sundaes

Notes:

*Please bring your own spirit of choice.

*If it's wine bring a glass.

*We will have fruit flavored living water.

*Directions to Venue will be released on  Saturday morning to R.S.V.P patrons.

*If you play the Banjo or guitar-Bring them along!!

The Scoop!

Chef Monica Cobb, owner of Chef Monica’s Creations, is determined to make the recession tasty, one renegade dinner at a time.

Instead of holding a bougie caviar-and-champagne soiree to bring together an intimate group of foodies, Cobb and guest host have decided to throw a ‘Wild Caught Renegade Dinner’ to encourage their 50 guests to share tasty, wild, foraged bites of leafy greens & proteins. Guests’ will taste spirits, share tall fishing, hunting & cooking tales with select fisherman, foragers, growers and chefs.

The monthly dinner will take place in a secret Beaumont location each month to be announced the day of.  Each dinner will be artist inspired with local talent. The guest list will read as an eclectic mix of Beaumont artisans, business folk, farmers, teachers, free-lancers & networkers.

We encourage you to join our club with your e-mail & contact number so we can contact you with the directions and location to each dinner. We will choose random names from our list to create the dinner line-up. If you want to be included with one or more guests’ please specify.

But to be clear, the seemingly exclusive party is actually meant to be inclusive, as the hosts' goal is to create an atmosphere conducive to weaving the cultural backgrounds of SETX together with an intimate tasting of the Gulf Coast.

Please email chefmonicacobb@gmail.com with your name, email and phone number.