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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 Bouches
Left to right: blistered corn soup; fried clam with prosciutto; and smoked salmon with crème fraîche in cucumber.
bluestem
Kansas City, Missouri
(June 11, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouche
Tomato gazpacho with garlic crouton, balsamic vinegar and olive oil.
Read about this meal at the ulterior epicure.
Wage was faffing (i.e. nothing to do, just wandering around from room to room with no real purpose) around most of this evening, and decided to have some fun at the expense of poor Target who was minding his own business and relaxing to help get rid of his cold.
Wage grabbed one of Targets used socks and started waving it around saying things like "ewwww, that stinks", "i think someone died in these", "man, these smell UGLY!" and other such witty remarks.
Target wasn't too amused, as with him having the cold his nose was blocked and he couldn't tell if Wage was only making fun or being serious.
From the Uglydoll blog at adventuresinuglyworld.blogspot.com/
Por mais que passe maior parte do dia dentro de casa, eu gosto do céu, nem imaginamos a sua imensidão. Sem contar que minha cor favorita é azul, então tudo fica mais bonito! E o sol ajuda com a magia das cores quando ele nasce e quando está se pondo, é simplesmente lindo! As formas que as nuvens fazem, parecem tão delicadas... E também gosto dos dias nublados, são bons pra ficar em casa e assistir um bom filme haha
Gente, de agora em diante talvez eu fique um pouco distante, mas vou fazer de tudo pra continuar postando regurlamente.
E gostaria que vocês vissem o projeto que meu primo Daniel está fazendo, obrigada!
Saturday July 16th was the Vegan Pickle where we served the following:
Caipirissima with an amuse bouche of cucumber, mint, peas, carrots
Beet and cherry gaspacho
Raw shiitake, asparagus, gunpowder pudding, blueberry compote, lovage leaves
Romaine , quinoa, fennel, lemon ash oil , Nasturtium Blossoms , and more!
[surprise celebration course: watermelon, tomato & pastilla chili sauce, wood sorrel, sea salt, lime zest]
Coconut parfait, coffee falafel, Radish Kimchi, thai garnish
Traditional Beefsteak “tartare” : pickled cucumber, “egg” , toast
Farrotto, corn shoots, corn nuts, india pale ale, garlic scapes
Olive oil cocoa cake , avocado puree, peanuts, olive, rum
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 Bouches
Cured salmon; crab; and cauliflower-seafood soup.
Paired with Dom Perignon.
Le Bernardin
New York, New York
(May 10, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Location: An amusing park (Eram park) in Tehran.
Someone in Iran is higly collecting money by his 3D cinema and his chinees coin viewers.
The shop sign claims that you will see 160 Mega pixels pictures on these viewers!
Do you know if 160Mp viewing is possible or not?
Although you see anaglyph glasses on the cinema sign but its movie was in Polarizing foramt.
新たまねぎのヴェルーテ 桜の香り＆富士トラウトのレモンマリネとクリームチーズミニブリニと
creamy cold onion soup, with Fuji Trout + cream cheese on pancake
Sunchoke Soup
Hibiscus.
The American Restaurant
Kansas City, Missouri
(February 13, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Left: Lemon-fennel soup (served warm) with a touch of olive oil.
Right: Santa Barbara uni on a jalepeno sliver and black bread. A drizzle of olive oil and sea salt.
Lemon-fennel soup (served warm) with a touch of olive oil.
Taste: the soup was the second in the progression of three amuses. The placing of this soup between the other two amuses (uni and radishes) showcases Vongerichten's thoughtfulness. The creaminess of the warm lemon-fennel soup soothes the palate after the biting heat of the jalepeno on the uni amuse. This fragrant and slightly citrusy soup puts out the fire so that the diner is able to enjoy the peppery and fresh tasting radish amuse.
Amuse Bouche
Crab.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Amuse Bouche
Lobster in lemongrass-mushroom broth with lobster foam.
Notes: It's hard to believe, I know, but there was enough lobster meat (cut up) in this little cup to equal half a tail (or so). The concentrated stock (it must have been a shellfish base) was intensified by the earthy mushroom. Loved the fragrant citrus-like perfume of the lemongrass. This was served very warm.
Read about this meal at the ulterior epicure.
Second Amuses Bouche
Smoked Trout "Cannoli": Filled with diced cucumbers and yuzu cream. My only complaint about this otherwise tasty amuse bouche is that it wasn't finger friendly. I ate it with fork and knife. Cucumber, smoked, raw fish, and cream is a fail-safe combination of flavors and textures. Great.
Torchon of Foie Gras: The torchon sits on a pistachio cracker and topped with a macerated cherry. The torchon was so silky and flavorful. Creative presentation of the common couple: pistachio and cherry.
Rabbit Rillette: Topped with pickled cucumber, mustard, and sitting on brioche toast. My least favorite. The rillet was a bit too dense and "gelled" together. Otherwise, I loved the Dijon-cucumber condiment.
Gruyere "Cheesy Cracker: This was an "Armenian flatbread" that puffs and crisps. It's filled with Gruyere cream - texture of creme fraiche.
Read about this meal at the ulterior epicure.