Here's a glimpse of my first week in our new town.
Claire and her sister Monica spent the week having a great time, check back for a more exciting update from Claire on that one.
Claire made fresh salsa and a cheese board
while I emptied the quarter berths.
"a single bunk tucked under the cockpit"
we have both port and starboard
between the quarter berths we have the option of where an inboard engine could be.
also, the thru-holes and drainage piping from the cockpit.
empty and clean.
believe it or not, this is the best berth!
about 7ft long and plenty wide enough.
my mother has actually spent a week on the boat with this being her bunk, and she loved it!
for now, we keep our sail bags in here
nice looking boat
our new marina is pretty sweet.
a proper cook out for us on our first night!
Currently the restaurant is named Tabella at Clear Creek Vineyard.
For the rest of the month of April we will stay open under the name "Tabella", with a Texas farm to table concept.
We will be closing for the month of May.
Reopening by June, with our new name and new concept.
"Eculent" which will be Modern Farm to Table. Using locally sourced products, also hydroponically grown greens and veggies on site at the restaurant. With a gastronomical approach.
Hard to explain, hopefully my photographs over the next few months will show you the evolution of the restaurant.
the new pass that David (my new boss, the owner) had installed while we were transporting Splendid Isolation
David took me to the local fish markets to check out what we will be working with
I spent my first day deep cleaning the kitchen and reorganizing the appliances.
upstairs is a full on winery, where all of our wines served on the menu are produced.
bottled and labeled
aged in mostly new American oak
some French oak
Claire's sister Monica came for a week long visit!!!
Unfortunately I spent the week working, while they had a great time exploring the area.
Claire will be doing a post on their week together very soon.
I have been working with the food and products that the previous chef left behind.
Each night I have created a different menu based off those products.
baby greens, pears, walnuts, brown sugar vin
Roasted red pepper bisque, asparagus shavings
seared diver scallops, heirloom beans, pan braised kale
left: rack of lamb, tomato quinoa, cucumber, pineapple chili sauce
right: chicken breast, whipped sweet potatoes, haricot verts, blackberry merlot reduction
zucchini cupcakes, thyme whipped cream, prickly pear jam
another nights menu
duck breast, whipped sweet potatoes, squash ribbons, blackberry merlot reduction
local drum, rice pilaf, haricot verts, buerre noisette
Gulf Shrimp ceviche, rice flour crostini, cilantro aioli
working with what i've got on hand for now
there's Billy in the back, my one and only cook. (yep, just me and him!)
prepping out Amuse for the night.
here are some photos of our hydroponics
we will be working with Bayou City Hydroponics from now on for all our greens, herbs, and most of our vegetables
we can totally control the size, shape, color, and cross breeding of anything on the menu.
once the plants are big enough, they will be transported to the restaurant.
where we have 6 of these towers. we will be able to monitor the growth and harvest for the menu.
picked and plated. as fresh as can be.
this is kale that was started hydryponically and transferred to a plant bed.
edible flowers for garnishes
Cured duck breast, melons, balsamic reduction
our neighbor makes moonshine whiskey on his boat!
his great grandfathers 1800s recipe started from fresh corn.
Happy Easter from the Hot Biscuit
keeping Piña occupied
She really loves her new home.