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greensNbeans

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  1. Pictures of construction are coming very soon - I think I may have to email them to "foodman" because Im not very good at computer stuff. Anyway, I would like to introduce to you all the laidback manor kitchen staff: sous chef ~ Shaun Duffy Born in Dallas, Texas Shaun never aspired to be a chef but after enrolling in the culinary program in Houston he soon found his calling. Upon graduation from the Art Institute he worked at many notable restaurants in Houston including Aries Restaurant and The Houston Country Club under Master Chef Fritz Gitchner. His career path lead to Las Vegas where he worked under James Beard Award winner, Julian Serrano, at Picasso in the Belligio hotel and when he found the time he worked at Commander’s Palace in the Aladdin Hotel. Shaun decided to follow his heart and moved to Austin, Texas to be closer with his girlfriend and found himself cooking at Zoot Restaurant where he first met Randy Rucker. He soon then found himself at The Four Season Hotel in Austin and then transferred to The Four Seasons Hotel in Houston where he and Randy met again. Shaun was promoted to Chef de Cuisine very rapidly working under Tim Keating and most recently Paul Wade. Shaun is now the sous chef at laidback manor in Houston, Texas where he and Randy have teamed up once again. sous chef ~ Seth Siegel-Gardner Seth Siegel-Gardner acquired a taste for his future in culinary arts as a child. Born in Houston, Seth put his pricy Montessori tuition to good use by peeling carrots in a corner. At the age of 14 Seth parlayed that into a job for Tony Mandola, as an illustrious napkin roller. While attending college at the University of Denver, obtaining a degree in Philosophy he worked as a chef at several Denver fine dining institutions, including the Brown Palace. After graduation he moved to Connecticut and joined the Max restaurant group which oversaw catering for the Wortham and was voted one of the top 4 restaurants in the state. In 2001, Seth moved to New York and served as sous chef at the destination spot, three star Scandinavian restaurant, Aquavit. He not only traveled with Marcus Samuelsson, but learned some Scandinavian words of ill-repute and Japanese along the way. For the past year, Seth has worked along with Scott Conant, as Tourneau Chef at his new restaurant Alto in New York City. Seth is now back in his hometown working as sous chef at the laidback manor in Houston, Texas. I feel very fortunate to have these young, talented, and eager chefs to work next to. I think that we may just be on to something here!
  2. I wanted to take some time to update everybody who has expressed a little intrest in the "laidback manor" : Construction began last week with demo and framing almost complete. All the key players have been hired with the execption of one more culinarian to be determined. Wine list "construction" has also began and the opening menus are complete. The opening "voyage" and "treatment" tasting menus will be determinded at a later date. Waitstaff and bartenders will be interviewed starting November 15. Cookware, flatware, china, stemware, glassware, ect have all been ordered with execption of a few specialty serving peices. The awning should be erected by the end of the week, giving us an identity to downtown. Thanks for everybodies intrest and we will see yall soon! Rucker
  3. I am afraid I do not understand what this means? Did somebody feed you too much? Construction will comence on Saturday!!!!!!!!!!!!!!!!!!!!!!!!!!!
  4. We recieved the permits yesterday and will begin construction by Halloween! I will keep everyone informed. Thanks again for everyone's intrest. Randy
  5. Let's just say we cannot legally do any construction until the permit is posted outside the door - we have already completed a few major items, though. We connected the two spaces to make one and we now have a hallway that connects the dining area with the bathrooms. There still is a lot to do, but it shouldn't take a long time to complete construction. It is mostly cosmetics and not mechanicals.
  6. Got the call from my GC this morning around 8:45 (I was still asleep, Im still on restaurant time) and our plans were passed and approved for permits! The city can take as much as 10 days to print them by law, but we expect them to be done by the Friday. Everyone cross their fingers and hope we get them by Friday! Once again, thank you for the support! A very happy day for me! GO ASTROS!!!!!
  7. Well, where do I begin? We still have not been permitted to begin our construction yet, but my GC has an appointment at 8:00am with the city to “walk” the plans thru and he cannot see why we would not be permitted. I understood before I started this project that the City of Houston is one of the hardest cities in the nation to build a restaurant. That is an understatement! We are at a complete standstill right now. Of course, I have been planning the menu and I believe that it is finished now, and I am very very happy with it. At this point I’m trying to spend time finalizing the china, flatware, equipment, ect … so that when we do get permitted we will not miss a beat. I have had a tremendous amount of support from friends, family, and other culinary professionals. Chef Richard Blais and Chef GEBowles have given me many words of encouragement to keep my eye on the prize and keep looking forward to gift at the end. I believe that the opening will be slated for late November to early December. The website is almost finished and I will link you guys directly when it is ready. Thanks for given us the link to the Wall Street Journal and thanks for keeping me busy with updates. Thanks to all here on egullet for your interest and I look forward to seeing everyone when the time comes. Cheers Randy Rucker
  8. Sakura has been goof every time I've been there, if a bit crowded. Sea Shai in Middletown is also consistently good; I was very dissapointed with the quality of the sushi place in North Providence, but I'm blanking on the name at the moment... Karen ← Thank you very much. Haruki and 10 Steak and Sushi will be the top choices. Where I'll dine will depend on whether I drive or take Amtrak the next time. Cirilo ← 10 Steak and Sushi - I second it
  9. you'll need a bloody good camera to get flavour, temperature and texture ← Good Joke I meant some descriptions of the pictures
  10. I have seen the website and he does have some incredible pics, but I would like some play by play action - flavor, texture, and temp - you know what I mean. Thanks for the heads-up though
  11. Does anybody have any pictures of their meal at Anthony's? I wouls like to see some actuall footage of this chefs dishes, I think he is one of the most interesting chefs in the world.
  12. Why don't you give us a run down on "real BBQ"
  13. Thanks! I wasn't having any luck with the yellow or white pages... KV ← I used to live on Hope Street - is there a CVS over there now? Near Wickeden Street, right?
  14. Never been, but I picked up his ex-executive chef ← Houston needs more places like this. Its great for locals and the entire scene.
  15. Never been, but I picked up his ex-executive chef
  16. I just noticed your "elf" refrence ... funny!
  17. Is it gelatin or collagen? Or is gelatin composed of collagen? ← I believe what chef Bowles is speaking of is : when it (collegen or gelatin) is rendered it allows the meat to become crispy. I think that we can take HIS word for it - He was chef Tramanto's sous chef at Tru some years back and the youngest "best new chef" in the country. With all that said - "he's the man" Thanks agian, ChefGEB
  18. I was first introduced to them by a french chef who used to them from France. I too would like to know a source so if yall find one please IM me and let me know!
  19. I have been reading about it for some time now but I wanted to see menu or possibly a few pictures. I saw a program on public acces and Chef Ludavic made a frozen lime mousse with liquid nitrogen, and I would love to hear more about items like that!
  20. No ← Strange, I wonder why not?
  21. Is there a website available?
  22. Wow Chef coming from you, it's a must try! Thanks for your two cents! Please don't be a stranger, and stop by "Texas" more. Cheers
  23. I heard this over the radio today - Congrats, Philly!
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