- Exterior view of eculent located inside Clear Creek Winery
- Dining room at eculent
- Entrance into eculent
- 44 Farms beef with trout-jacob beans, demi glace and cabernet smoke Photo by Ran DeBord
- lemon curd with bitter lemon, freeze dried berries, miracle fruit and a salt block Photo by Ran DeBord
- Potato stone with tomato butter, popped amaranth, kale and white truffle Photo by Ran DeBord
Is Kemah ready for its own Oxheart or The Pass type of restaurant? David Skinner thinks so as does his co-owner Kristen Hopper. The test comes when eculent, Skinner's modern farm to table meets gastromolecular restaurant at Clear Creek Winery, Vineyard & Resort, opens today.
Skinner, a chef in his own right, and chef Michael Calvino have spent the last six months developing the tasting menu that targets all the sense: touch, sight, sound, smell and taste. "During the nine-course dinner we change the ambient smell, the lighting, the artwork, and the music that accompanies each course," says Skinner on his upcoming farm-to-table restaurant. In addition to organically grown vegetables, herbs and greens in three on-site gardens, he's "spent... over a year identifying farmers, ranchers, and purveyors that can produce the products we need to our quality specifications." 44 Ranch Beef is their exclusive beef producer and chocolate from Tejas Chocolate.
"Thanks to our modern food lab where we experiment with different flavor combinations, textures, and scents," says Skinner. He and Calvino have crafted three tasting menus, each designed around best locally sourced ingredients: Flora (vegetarian/gluten free), 1845 (all Texas ingredients) and the Coast-to-Coast (Chef's tasting).
The space has an open kitchen that flows into the dining area. Guests can freely interact with chefs during the meal, something Skinner highly encourages. eculent's dining room seats 32 and has one seating available.Hours are Tuesday through Saturday at 6 p.m. Lab tours by appointment.