R.D.#5

Renegade Dinner #5

Renegade Dinner #5

‘End of Summer Feast’

Saturday, 8.27.11 8pm Beaumont, TX

Cocktails, Amuse and Fishing Tails 8-8:30 Dinner to Follow.

“Give a man a fish and he will eat for a day. Teach him how to fish and he will eat for a lifetime.”

Texas Sweet Tea “Arnold Palmer” Style, Raspberry, Jamaica Hibiscus & Chilled Texas Vodka Bar

 By the Talented Jill Jeansonne

Amuse

Chili-Bacon-Maple Popcorn

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Roasted Red Pepper & Biscamp Pear Gazpacho

First

Wild Silver Salmon Tar Tar, Jalapeno-Sriracha Aioli, Black Hawaiian Sea Salt, Panko Fried Grit Cake

Salad

Tangy Jicama-Pineapple Salad & Grilled Fallow Dear

 (Al Pastor Style)

Main

Blue Corn Crusted Gulf Caught Reds, Specs & Snapper, Skinny Fried 1015 Onion Straws, Guacamole & Red Chili Roasted Tomato Salsa

Last

Pear & Plum Crumble, Honey Miabella Chevre & Kirbow’s Sugar Cured Pork

Prepared by Chef Monica Cobb & Bill Fults

Photography by Robert Stringer

Notes:

All Proteins are wild caught, shot & foraged.              All Vegetables and Fruits are grown and traded locally. All Artisan Cheese is hand-crafted locally.

Remember:

Location will be announced Sat. August 27^th, 2011 @10am

Please Bring your Spirit of Choice…..

If it’s Wine bring a glass…..

Seasonal-Casual Dress.

It’s Texas Renegade so stay COOL.

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

Chef Monica Cobb

Chefmonicacobb@gmail.com

Renegade Dinner #4 Photos by Robert Stringer

Christmas in July

Christmas in July

Renegade Dinner #4

(A Loving Tribute to my Dad, Monty Woodford, and his ‘Brother’ the Legendary Wild Game Hunter Larry Landes.)

Sacred Prayer w/ Zuni Piki Bread

‘Ancient tradition prepared by Rose Paywa of Zuni, New Mexico’

Watermelon-Jalapeno Gazpacho

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Quartet of Southwestern Wild Game

Tapas Style

Antelope Tenderloin Flautas & Roasted Red Bell Couillis

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Aoudad Sheep Stuffed Anaheim Chili Peppers & Mole Rojo

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Wild Russian Boar Nachos & Cilantro Crema

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Javelina Red Chili Tostados

Segundo Plato (Carnes)

Black Bear Tamale Red Chili  & Corn Queso Tamale Green Chili w/Calabacitas Con Queso

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Platos Principales (Pescados)

Blue Corn Crusted Gulf Red Fish, Spotted Trout & Nectarine, Israeli Melon & White Peach Salsa w/ Pinto Bean-Quinoah Salad

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Postre

Dark Chocolate-Chili Pot de Crème w/ Himalayan Sea Salt

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Prepared with Love & Respect by: Chef Monica Cobb & Bill Fults

Jamica Tea  & Cucumber Water

Compliments of Nancy McGrade

Renegade Rita Bar (Sans Tequila)
Bring your choice of Tequila & a Glass
*Hibiscus
*Citrus
*Pineapple
*Combine all three for a Hurricane Rita

Special Thanks to Leslie Hall for making the trip to Arizona happen.

Special Thanks to my Mom, Beatrice, for helping me make the tamales.

‘Fruits, Pintos, Corn & Israeli Melon furnished by:

 Elizabeth Winslow @ Farmhouse Delivery -Austin, Texas’

‘Vegetables & Miabelle Chevre furnished by:

Beaumont Farmer’s Market’

Bring your choice of Spirit and a glass if you need it.

Location to be announced this Saturday after Farmer's Market.
Gathering begins at 7:45

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