photo journal from chef ben “rabbini”

ben does a lot here at bootsie’s and is a key factor in the progress of the restaurant.  it’s a little known fact that he is pretty handy with his camera phone too.  so here is a look back on what he has snapped thus far…

finger squid from galveston bay

fruits (early spring 2011) at keatingrove farm

new sassafras leaves (early spring 2011) at keatingrove farm

squid ink pappardelle via chef marcus

chef carlos (via royal mail) throwing down on the vegetable composition

next level pine flavor inside these…early spring 2011 at keatingrove farm

sowed sweet onions – late winter 2011 at keatingrove farm

beyond next level aromatics – sassafras blossoms, early spring 2011 at keatingrove farm

chef chris finishing strong on a “slow” night while the others are taking a break…#pastrychefblues

3rd coast bounties…oyster mushrooms, puffball mushrooms and lion’s mane mushrooms

big night out in tomball…it was NOT marcus’s birthday but he played along like a champ!

next level heat source…

whoops, not sure how lyle ended up in here

ben’s pet caterpillar from last summer at keatingrove farm

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