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Chilled asparagus soup, milk foam – light top, liquid middle, thicker settled puree bottom (perhaps having stayed too long on the plate before consumption)
Ontario broccoli tartlets, kalibrasi(?) olive – one tart-less substitution for our resident gluten sensitive diner. Thick puree of broccoli topped with a thin sliver of briny olive.
Parmigiano mousse, oven dried tomatoes and margarine – creamy, margarine rich cheesy mousse was reminiscent of pizza flavours topped with a sweet dried grape tomato whose seeds gave both texture and a slightly tart component cutting through the rich dish.
Amuse Bouche
Tuna and foie gras, with shiso.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
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Amuse Bouche
Roasted beet, mascarpone, Champagne foam.
Notes: This reminded me of the beet and horseradish foam amuse I had at Bouley. Except, this was better executed.
The champagne foam had fizzled out by before I could get a stable shot. Sorry. Just imagine a frothy top to this gorgeous amuse.
This was basically a borscht gone uptown. Under the frothy dome are dices of red beets suspended in a jelly-like substance layered on top of luscious mascarpone. The flavor of the beets and accompanying jelly was rather mellow (not muddy at all), countered by creamy and slightly tangy mascarpone cheese. The champage foam added just a bit of yeasty dryness that was not unwelcomed (it's later to show up on one of my dishes as well).
The only note I make is that the beets weren't as silky as I would have liked them... just a tad more al dente than I would have preferred. I was expecting silky. Instead, I got meaty.
Amuse
- gouger, herbal soup, fried rice ball.
All were pleasing, although I did not care for the soup much.
JPhilipson & I were fortunate enough to be the recipients of alan wong's signature li hing amuse bouche, courtesy of a new twitter friend.
it was delicious...so worthy of an alan wong signature dish!
the pineapple room by alan wong.
macy's, ala moana center.
honolulu, oahu, hawaii.
White Bean Soup with Chorizo & Chives www.TheKitchin.com
This is one that I just sat down and drew....I try to do one for me in between my other works for people.....it keeps the fun in it to just sit down and do stuff from your mind..........done with turquoise graphite pencils on medium-weight sketch paper
Nathaniel Altamont Dee was born on the 2nd of December 1887 - a descendant of Elizabethan scientist and magician John Dee. Nathaniel's own interest in magic was piqued when he was fourteen years old. He saw "The Handcuff King" Harry Houdini on his European tour and was immediately taken with the idea of illusion.
He began to practice and had become quite adept at sleight-of-hand and (thanks to his keen observational skills) mentalism by the time he started university.
It was while he was attending Trinity College, Cambridge that he joined the University Bartitsu club and, later, the Hermetic Order of the Golden Dawn. He had joined Golden Dawn on a whim at first, as he thought it would be an amusing diversion, but he later found out that the Order was a good deal more serious than he imagined.
Upon finishing his studies, Dee obtained a job at the Admiralty as a clerk. But his superior's recognised Dee's unique skills and he was immediately put to work in the Secret Service Bureau. His first assignment was as one of the investigators of the mysterious airships that were beginning to be seen in the skies over Britain.
On the eve of World War I Dee worked briefly with Sherlock Holmes in rounding up German agents and sympathisers. It was through contact with the great detective that Dee was offered a job working for the Directorate of Military Intelligence - MI-13 under the control of Mycroft Holmes. MI-13 was responsible for keeping tabs on - and combating - the supernatural German war effort in what came to be known as the "Shadow War".
The First World War never officially ended for MI-13. They continued to thwart the machinations of the Thule Society, the Ahnenerbe, the 5th Column and the Vril Society. When the Second World War broke out, it was business as usual for MI-13.
But, at the end of World War II, the peacetime British Government took steps to dismantel MI-13 - despite the protestations of the remaining active agents. Dee and the others knew that their services would still be required - there were still supernatural threats in the world. They decided to continue their work unofficially. Each MI-13 operative would form a small group of like-minded individuals. They would have no direct controller, but would operate as they saw fit.
Professor Nathaniel Dee was the fifth longest serving MI-13 agent and so was given the designation of "Group E".
Now he just needed to assemble his team. The things that went "bump" in the night would not wait ...
... at the old apartment on Queen & Roncesvalles
Taken with Asahi Pentax S1a / Super Takumar 1:2 / 55 on Fuji Superia ISO 200
I did it with my knife, so it wasn't as clean as using a proper cutter, but oh well.... This is a Miso Egg Drop Soup with Bergamote oil and lobster
My art journal workshop word of the week is amuse. I had just taken a self portrait of me "dusting." LOL!
Digital elements by Tangie Baxter at Scrapbookgraphics.com
Foie Gras in Red Wine Jelly, Smoked Oysters, Persimmon layered with Butter and Cheese Breadstick; onboard NH006 NRT-LAX
Wasn't listed on the menu but it was Tuna Tartare with Quail's Eggs, a Quinelle, Mushrooms and a Snow Pea.
this is not my work...I am just a photographer taking hdr graff pictures.
LEGAL DISCLAIMER: I Do Not Condone Any Acts Of Vandalism Nor Do I Participate In Such Criminal Activity. I Am Simply An Observant and Take Photos Of This Graffiti You Have Come Across. ALSO I Will Not Condone Any Usage Of My Photos To Support Any Legal Matter Involving These Acts Of Vandalism Therefore YOU ARE NOT WELCOME TO VIEW OR TAKE THIS MATERIAL For ANY Purpose...
This replaced the packaged snacks from the last time I flew this route, so good on ANA.
I couldn't really tell you exactly what each item was but the fancy potato salad like thing at the top was really, really delicious.
These amuse bouche items are not on the menu but are a surprise of sorts. I expected one, but the chef had about six (four came all together). Fortunately, I skipped breakfast. I will not show the other four even if they were small because it's embarassing to admit that I ate them all. For a closer look at the food, see the original size.
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.