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Amuse-bouche
- from the left: tuna tartare, barely cooked lobster, watermelon gazpacho.
All three were spectacular, although the lobster stood out - it was barely dressed with nothing but a touch of butter and citrus. I am not certain how the lobster was cooked, but it was extremely tender, light and flavorful.
Many thanks to my dearest LT for an incredibly generous birthday gift and equally enjoyable company.
Please take a look at the entire Le Bernardin Dinner picture set.
People are so puzzled by these in person, it's kind of amusing. Even when I have a sticker that says "Soap Sack" on it and a bar of soap right there.
I've never been quite sure what Jane Q. Public thinks the thing is!
And the drawstring closure with the tied bow utterly defeats folk as well - the little bag gets picked up and the top YANKED on ... uh ... you need to untie the closure first ma'am ...
Maybe someday I'll figure out a way to NOT have people so massively confused.
This is made with 2 strands of cotton crochet thread. I like the contrast of one strand of variegated rainbowness and one strand of solid white. My "to do list" includes trying it with black instead of white.
The first soap sacks I made were from worsted weight cotton yarn which was a dismal failure - soap got wasted due to the thickness, and the bag a good friend guinea-pigged for me stretched all to heck and back. It was awful!
These work goodly.
Amuse Bouche
"Mashed potatoes" coated in a crispy crust.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Burrata
Olive oil.
The American Restaurant
Kansas City, Missouri
(July 3, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
Amuse Bouche
Hot and Hot Fish Club
Birmingham, Alabama
(June 19, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouche
Miso-cured black cod with blonde miso.
The American Restaruant
Kansas City, Missouri
(September 21, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography