So we closed the restaurant doors the first week of May. Since then David (the owner), Camillo (the craftsman), and myself have been tearing apart the dining room. Renovating the front pass, installing electrical outlets, building booths, hanging light fixtures, installing custom track lighting, installing flatscreen "framed photos", covering the wall in greenery, installing scent generators, painting, wood work, etc. etc. The whole place has been flipped. All of this while experimenting on a creative, modern menu. The finished product shall be like no other dining experience in America. David has high expectations. Also I have had to cook pop up special events through the winery.
The restaurant's new name is Eculent. (website coming soon)
As of now, we do not have an exact opening date.
It is located at Clear Creek Vineyards, Kemah, TX.
experimenting with basil bubbles
experimental dish, extreme rough draft
"Zen Beach Garden"
popped Amaranth (mini mini popcorn)
potato stones (peewee potatoes coated in edible clay)
Maitaki mushrooms, Bokchoy, fried kale, tomato broth
people keep asking when we'll be open...
basil fed snails
fiddle head ferns
plates for a wine tasting upstairs in the winery
panorama of progress
basil fed snails, fiddle head ferns, pearl onions, natural jus, micro basil
digital "photo frames"
Claire's garden harvest
she has been planting and tending the gardens of the bed and breakfast
a couples anniversary dinner.
he called in asking for a surprise menu.
texas beef carpaccio, arugula, fried capers, lemon horseradish vinaigrette
carbonated grapes, local chevré goat cheese, almond tuille
seared duck breast, sweet potato purée, summer squash, blackberry merlot reduction
honeydew sorbet, coconut snow
corn icecream, freeze dried corn cookies, sweet pea crumbs on a frozen salt block
all of our track lighting is numbered specific for each table, individually controlled color and intensity
cheeseboard for the winery
tomato sphere
different presentation of carpaccio
large party presentation of duck breast
finished digital photo frames.
all of our artwork will be casually changed throughout the evening of our prix fixe menu. Complimenting each course.
LED photo boxes Camillo built and I installed. Soon to be showcasing still images.
mini crabcakes with remoulade for a party
bibb lettuce cups, honey vinaigrette, pears, pine nuts
wine cake and true vanilla bean crème brûlée
mise en place for vegan paella
more bibb salads
No Gluten pull-apart rolls
compound butter with fresh herbs from our patio
vegan paella
front patio
this party was very indecisive about their dessert.
Flourless Chocolate Torte
Traditional crème brûlée
Compressed Watermelon, Honey-dew Sorbet, Coconut snow, Cantelope
after an hour or so in the attic i had these ceiling fixtures hung in the men's bathroom
processing venison loins for carpaccio.
I roll into tight roulades with plastic wrap and freeze.
This makes it extremely easy to slice it paper thin.
Yes, eaten raw.
dining room almost done!
big change
claire making everyone pancakes for a late breakfast!
notice her necessary Art's Place shirt
trimming herbs on the front patio
claire's okra is starting to grow
bob white quail tamales
when i say modern, i mean it, this is our new Rotary Evaporator
Holy cow, all of this looks so awesome and I want to come visit so I can try it all!!!! And I want the recipe for the pull apart gf rolls!!! :P I think the walls with the greenery are really cool and can't wait to see how the pictures compliment each course- such a cool idea!
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