View allAll Photos Tagged Amusing,
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.
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
Left: Cassava melon ball on Roquefort cream and a potato chip, garnished with Serrano ham bits.
Notes: The cassava melon was excitingly sweet and soft. I loved the flavor play of the pungent blue cheese with the honey-sweet melon and the salty-smokey crunch from the Serrano ham and the potato chip. This was my favorite of the two petite amuses.
Right: Torchon of foie gras with stewed plums and candied fennel on a crostini.
Notes: My dinner companion and I could have sworn the plum tasted like cherry, but the server reassured us it was plum. I'm not sure there was enough of anything in this amuse to really taste it, properly. I didn't notice the candied fennel at all. The foie, also got muddled and lost amidst the really sweet-tart stewed plum. The crunch of the crostini is about all I remember.
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
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.
Amuse Bouche
Pork rillettes.
l'Atelier de Joël Robuchon
Roppongi
Tokyo, Japan
(March 31, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Pickled asparagus, lardo, rabe, cress.
The American Restaurant
Kansas City, Missouri
(August 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography