Last night some friends and I went to Bootsies Hertiage Cafe to sample their 9-course menu before closing their doors in Tomball. This was my very first 9 course menu tasting so I didn’t have huge expectations. However, I was pleasantly surprised by the most interesting combinations, flavors, and textures. That night was a first for many things including pig’s heart. Not only was the food different but they were playing dubstep in the background which totally added to the hip atmosphere. My friend Albert and I awkwardly took pictures throughout the dinner, the proof is below.
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| The Menu |
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| The Beginning of Their Wine & Beer Pairing: Ginger Beer with Rose Hips |
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| Pork and Green Onion Biscuits, heavenly. |
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| Fried Pork Rind, Fromage de Tete aka Headcheese, Juniper Ash Meringue |
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| Smoked Pig Heart Brown Butter, Wood Sorrel & Radish |
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| Gulf Blue Crab Cooked in Hay Kewpie, Unripe Trifolage Orange, Greenbriar Stems |
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| Cultivated Mushrooms Chickweed, Caramel, Onion Blossom Vinaigrette &Sesame |
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| Pork Liver Charred Onion Ver Jus & Aji |
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| Smoked Trout Blistered Tomato & Soft Herbs in a Fish Fumet |
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| Shiro Miso Noodles Mushroom Bouillon, Preserved Quail Egg & Coriander |
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| Compressed Wild Boar Braised Daikon, Rose Hips & Cabbage Leaves |
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| Classy drinks given to us by our neighboring table |
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| Malted Brown Barley Pandan, Chocolate & Oats |
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| View of the kitchen from my seat |
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| Plum infused vodka with whipped cream and basil |
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| Pickled Plums Lemon, Sassafras, Yogurt, Almond & Jasmine |
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| Red Bean Paste Chocolate Truffle |
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| My Friends and I with Chef Randy Rucker & Pastry Chef, Chris Leung |
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Until the next tasting menu..
