Another supper club
Last Thursday was another Randy Rucker supper club dinner.
Every dish was eye opening. My favorite involved smoked cobia fish with some sort of emulsified brown butter sauce. The hearty fish had a smoked flavor, but moist texture. The sauce was rich, thick, and flavorful although Rucker insisted that he did not use that much butter.
Other highlights included chicken feet in an Indonesian soy sauce; a remarkable dish involving pig headcheese, raw zucchini, and a hollandaise-flavored foam; and an amberjack ceviche, served with a shot glass of the ceviche marinade called "leche de tigre". The marinade tasted like a mouthful of sea.
These little supper club dinners are just about the most exciting food events going on in town this summer. Rucker is hosting yet another dinner with Plinio Saldalio tomorrow. I can't make it, so please go and tell me how it is.
I will conserve my words here and just leave you with Thursday menu and a slide show. After all, Rucker's cuisine is as visually artistic as it is flavorful.
1 - sauteed chicken feet in Indonesian soy sauce
2 - barely cooked gulf shrimp tartare, sprouting radish, lcyuri & baby lemongrass
3 - amberjack, leche de tigre (ceviche marinade), gelled tomato, rhubarb, yuzu lcosho & red veined sorrel
4 - chilled 3d coast shellfish nage, octopus, neri uni, crunchy pig ear & celery pistou
5 - best parts of the pig (a head cheese made of ears, cheeks, eyes, feet, shank), shimeji mushrooms, zucchini, marigold & foamed hollandaise
6 - cobia smoked with applewood & broiled, red malabar spinach & creamy brown butter
7 - guava smoothie & a sense of coconut deja vu (some sort of frozen coconut milk)
8 - corn puddin' (pure corn juice), whipped agave nectar, papaya, caramelized dairy & poppy