View allAll Photos Tagged Amusing,
Amuse Bouches
Left to right:
Greek Sardine Escabeche
Oyster in Green Pea Soup
Risotto Croquette with Goat Cheese
Read my review at the ulterior epicure.
Amuses Bouches
Blue Hill at Stone Barns carrot and radish; "beet burger," and pancetta-wrapped asparagus with toasted sesame shell.
Notes: This was an easier way to photograph all of these pre-meal nibbles. These were all great, particularly the "beet burger."
Diego Farias (Amuse) Lucas von Cranach (One Football) Fabian von Heimburg (Hotnest) Jan-Gisbert Schultze (Acton Capital Partners) DLD Munich Conference 2018, Europe's big innovation conference, Alte Bayerische Staatsbank, Munich, January 20th - 22nd 2018, free press image ยฉ Dominik Gigler for DLD
Toshiba has my mother boardless computer for a while, two weeks in warranty hell so far, so I am experimenting with other alternative technology I have on hand...Two shots taken w/ iPhone, #Camera+, edited in #Snapseed, merged w/ #ImageBlender, sent to iCloud, downloaded to Google Docs on my ChromeBook and finished with Googles powerful online PS clone #Pixlr
Amazing 21st Century technology that was merely science fiction only a few short years ago, now at my finger tips and I use it to photoshop pictures of my dog standing on a car roof...
We will most certainly amuse ourselves to death...
Oh well, time to Lurch Methodically Through The Motions For Yet Another Day, maybe I'll post another dog photo:
www.theonion.com/article/us-populace-lurches-methodically...
Schlosshotel Lerbach, Bergisch Gladbach, Germany
September 18, 2011
Chef Sache Dinner 2011
Lerbacher Weg
51469 Bergisch Gladbach, Germany
Amuses Bouches
Roasted Red Pepper and Comte "Quiche": Tasted just like pimento cheese on pastry.
Goat Cheese with Almonds and Green Celery: Really lovely almond flavoring in the goat cheese truffle.
Hamachi with Pickled Mushrooms: (On the spoon). Very mild, earthy flavors. I was expecting more tang and salt from the pickled mushrooms.
Read the review at the ulterior epicure.
Amuse Bouches
Left: Gooseberry encased in a gelatin dome of some sort with hoja santa garnishes.
Right: Caviar on a brioche custard dome, red onion, egg yolk pearls, scallion, and crumbles of brioche (though for some reason, they looked like shredded bacon crumbs.
Read about this dinner at the ulterior epicure.
Left: Cauliflower panna cotta.
Notes: A baby version of an almost identical dish that I had at Per Se in NYC. I thought this version was more successful in some ways. bluestem's had much more of a cauliflower flavor. Also, the one at Per Se had a slightly bitter element to it - partly from the caviar, but I suspect also due to the oyster glaze.
I would have to say that Per Se's panna cotta was just a bit more creamy and luscious, but there was also too much of it. I'd have to say that the chive shred on the bluestem tough and distracting - kind of ended up like being floss.
Middle: A shot of carrot juice topped with a tomato foam.
Notes: My friend remarked that this amuse smelled like a garden. And so it did. The tomato foam on top was clean, as was the carrot juice on the bottom, which was sweet.
Right: Shrimp bisque with sherry vinegar foam.
Notes: Extremely complex and intensely flavored. I really enjoyed this cup of warming soup. It was like drinking an entire ocean's worth of shellfish! The sherry vinegar foam was probably my favorite aspect of this amuse - a bright high tang of vinegar really complimented the rich soup. This soup reminded me of the Asian-inspired flavors that I might encounter at Jean Georges in New York.
Amuse Bouche
Left to right: pomegranate soda, tempura shrimp, nettle soup, smoked salmon, and ham crostini.
bluestem
Kansas City, Missouri
(November 23, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Sashimi, tatsoi, finger lime, roe.
In-Fusion
The Greenbrier
White Sulphur Springs, West Virginia
(September 5, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouches
Fried risotto balls dusted with tomato powder, fried chickpea fritters, and tuna in radish wrappers.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Quail egg with caviar and smoked salmon and hollandaise.
Restaurant รก l'Aise
Oslo, Norway
(August 18, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
The kick-off for us at restaurant week. We went to C restaurant down in Yaletown. The amuse-bouche was smoked local salmon stuff with cream cheese and chives.
Amuse Bouche
Fried mackerel "escabeche," with pickled ramp and vinegar gelatin.
The Modern
New York, New York
(May 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Jean Georges
New York, New York
(February 2, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouches
Mushroom cannelloni, radish with mustard butter and toast, and carrot juice with lime salt.
Read about this meal at the ulterior epicure.