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Day 240 ~ Myles Seems Amused
The boys got back home just in time for dinner. Mom and I cooked while Curtis grilled and we set the table so that we could all eat together. The boys took a swim just before dinner (hence the shirt-less Dominic) and we settled in for nice conversation and laughter. Myles, who also has some serious issues with his eyesight like my husband, fit right in from the get-go and the kids loved him. He seemed amused by us and was so much fun to have around.
Amuse:
- Foie Gras, Gelee, Beet Marshmallow.
I absolutely loved the Foie with Gelee on both visits.
Please take a look at the entire 11 Madison Park/ Lunch picture set, as well as 11 Madison Park/ Dinner set shot earlier this fall. I would also like to give you a chance to see food of 11 Madison Park under much better lighting conditions, photographed and described by ulterior epicure..
Please consider Overall Impression , as you make your dining destination choices - I humbly hope to be of assistance.
The meal started with a twist on a cucumber-gin cocktail - one that was fused with the once popular (although still enjoyed by the masses) bubble tea. Large tapioca pearls were infused with rosewater and settled at the base of strained cucumber juice topped with Hendricks gin sorbet and juniper cream.
A bubble tea for adults and while refreshing, possibly the only misstep of the meal. When Chef Carlson came to chat afterwards, I felt terrible to mention how the tapioca pearls were not cooked well (mushy outside, raw/hard center - tapioca, especially the large ones have a particular cooking method. I know. I used to part time and had a reputation to make excellent pearls. It's a combination of boil, steep, drain, ice, re-consititute with sweetener. The ratio of liquids and temperature is important as well). The use of rosewater added floral, but almost soapy notes, and when the overly boiled (but still raw) pearls were soaked in it, only sent the beads towards decomposition.
Amuse Platter: Breadsticks wrapped in Parma ham, Some other kind of breadstick, Foie gras coated in wine jelly
Amuse Bouche
Shaved beets, orange.
Têtedoie
Lyon, France
(January 26, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
Amuse Bouche
This cube was chewy and made from a mix of herbs and fruit (if I remember), it as tart and slightly sweet, and smoked under this cloche.
Paxia
Mexico City, Mexico
(May 20, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.
Smoked Salmon Tartare
Pumpernickel.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouche
The one on the right is a cube of goat cheese covered in feuilletine. The one on the left is some kind of raw fish (was it snapper?).
The Modern
New York, New York
(May 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography