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Amuse Trio:
- potato fritter, lobster wrapped in lard, squash custard.
I started from the middle - can you blame me? ;-)
Please take a look at the entire Gramercy Tavern Dining Room picture set, as well as earlier Gramercy Tavern collection. Please consider Overall Impression, as it may influence you NYC dining choices.
(Rollover picture)
The meal began with a presentation of beet and Gruyere cheese filled gougieres.
Taste: the beet (you can see the pink filling peeking out the bottom of the gougieres in the picture far left) was discernably sweet and earthy. The Gruyere, sharp and salty. A nice little way to welcome me back to the Avenues.
Amuse Bouches
On the right was a pork terrine on toast.
Justus Drugstore
Smithville, Missouri
(March 17, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouche
"Milk & Honey"
Notes: It tasted like 2x milk x 2x honey. These delicate spheroids were served at room temperature, which I think only intensified their sweetness and flavor.
Read my review of this meal at the ulterior epicure.
duck orange and watercress forks served with a mint chilli and lime dip
(i know i should have, but i couldn't be arsed - and don't know if i had enough plates left - to plate these individually)
A laser cut pendant and a matching 3 inch embroidery hoop.
Blogged at hugsarefun.com/amuse-bouche-swap/
Amuse Bouche
Fluke with snap pea dressing.
Carrot-miso soup.
Radish with Dijon mustard butter on toast.
Read about this meal at the ulterior epicure.
St Andrew, Orwell, Cambridgeshire
I cycled north from the large, merging commuter villages of Melbourn and Meldreth. Now, for the first time today I was moving away from the busy A10 and the Cambridge to Kings Cross railway line into Cambridgeshire's borderlands with Bedfordshire. In the far distance I could see the village of Orwell nestling against the south side of the same chalk ridge as Barrington, only further west, and the ridge here is higher. It makes a lovely backdrop for the church which I could see from miles off across the flat plain. The road was hedgeless and empty, and this was the one place all day I felt the west wind strongly. A marker beside the road reminded me that the long straight into the village runs along the Greenwich Meridian, at which I couldn't resist weaving back and forth across the road chanting 'now I'm in the western hemisphere!" and "now I'm in the eastern hemisphere!" until I heard a speeding landrover coming up on me from behind, and then I arrived on the village high street. Set steeply above the street was the church.
St Andrew was strikingly different from any I had visited so far today. The high, Perpendicular chancel rises dramatically above the lower aisled and clerestoried nave, and the tower is wide and squat. It was very attractive. Steps led up from the village street, and the churchyard continues to rise beyond the church to the north. A large, open interior, the nave and aisles necessarily playing second fiddle to the chancel. The vast east window is filled with early 1960s glass by one of my favourite modern artists, Leonard Evetts of the York School. It is one of his largest works, depicting Christ in Majesty attended by various Saints above scenes from the Gospel with an emphasis on those featuring St Andrew. It is thrilling. Everything in the interior leads towards it, which is just as it should be. When you think of how many dismal east windows there are in this world, how lucky the parishioners of Orwell are to be able to sit and look at this every Sunday - I hope they appreciate it.
And then I crossed the busy Cambridge to Sandy road, and in the lanes beyond I entered a quite different landscape. Now the rolling fields were smaller and well-hedged, there were copses and horses, and an intriguing tower poking above the treetops. I was entering the farmlands of the Wimpole estate.
Amuse Bouche
I'm tempted to say that this was a nugget of shaved asparagus on a branch with something creamy and mustard seeds. But I can't recall.
Chef & Sommelier
Helsinki, Finland
(June 3, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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.