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Minox Sample Photos!
Photos using Minox DCC 5.0 Classic Digital Camera "White Edition", 5 Megapixel, 4x Digital Zoom, 1.5" LCD Monitor.
Please note that WB was fixed in all photos. :)
Photo Credit: Mark VanBergh, FONZ Photo Club
ZooFari has been called D.C.’s “foodie event of the year,” and the lineup features more than 100 of the area’s finest restaurants. Add the fine wines, fabulous entertainment, animal demonstrations, and a great silent auction, all in the wild setting of the Smithsonian’s National Zoo, and you have the recipe for a delicious evening.
Tickets include everything you’ve come to love about ZooFari—the food, the fun, and, of course, the wine. Plus, there’s no shortage of live entertainment, from music to cooking demonstrations.
FONZ and the National Zoo host a variety of fun and educational special events and celebrations. Some are free, some are fundraisers, and all are a guaranteed great time. Proceeds support animal care, conservation science, education, and sustainability at the National Zoo.
Get information about events at the National Zoo.
If you would like to host an event at the Zoo, please visit: nationalzoo.si.edu/YourEvent/default.cfm.
FR > TALENT CULINAIRE DU QUARTIER (chef en résidence) : RACHIDA
Rachida est passionnée de cuisine depuis son enfance. Elle adore la cuisine marocaine qui lui rappelle son pays d’origine. Mais elle est également ouverte à d’autres recettes méditerranéennes, occidentales, turques et asiatiques. Les pastellas et le couscous sont ses spécialités mais elle a aussi de nombreuses recettes traditionnelles transmises de mère en fille. Du 17 au 20 mai 2016, venez goûter ses mets délicieux !
NL > KOOKTALENT UIT DE WIJK (chef in residentie): RACHIDA
Rachida is sinds haar kindertijd verzot op koken en dan vooral de keuken uit haar geboorteland Marokko. Maar ze staat ook open voor recepten uit Europa, Turkije, Azië en het Middellandse Zeegebied. Pasteitjes en couscous zijn haar specialiteit, naast nog vele andere traditionele recepten, doorgegeven van moeder op dochter. Van 17 tot 20 mei 2016 kan u komen proeven van al dit lekkers !
Bar Recyclart 17.05.16 > 20.05.16
© Photo : Yves André // ALL RIGHTS RESERVED // +32 476 421 267 // yvesandre@gmx.com
from Books and Books - the classic fish ceviche stack. This ceviche had A LOT of corn and not enough actual ceviche....maybe my cup was not prepared right.
Charles Mouton Sr. was the chef for A. Granday Canning Company. His residence was on Elizabeth Street.
Project365 • Mar 13, 2009: Chef Christopher Lee, from Draeger's cooking class, drizzles the molé sauce our team made over the chicken. This photo reminds me of the cooking competition shows.
The most amazingly complete Burger Chef I've ever come across. Side panels are still on the building, and pretty much if you tore off the wood siding and found a complete original sign, it'd look like it did the day before it went out of business.
Boring stuff to most, but exciting to me. A blast from my past.
Copyright 2014 Hilde Heyvaert.
All rights reserved.
No unauthorized use, reproduction or distribution without prior permission.
Chef Erik Schroeter
L'art de dresser et présenter une assiette comme un chef de la gastronomie...
> www.facebook.com/VisionsGourmandes
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Photo à aimer et à partager ! ;)
#gastronomie #gastronomy #chef #presentation #presenter #decorer #plating #recette #food #dressage #assiette #artculinaire
Fiction: March, 1987. Meet Dawn. She's 24, attractive, young, single...and hungry! How hungry? Well, for this black belt student and amateur cook, her culinary skills in her home kitchen are good enough to earn her a chair among the five finalists (the other four are male, much older, more experienced, and already teachers!) and a chance to win $500 with the coveted title of "Karate Chef" in a local TV competition.
Finished over hot black coffee at 12:49 AM, Saturday, March 27.
Crayola, Blick Art, and Prismacolor pencils; Brea Reese, Colour Block, and Winsor and Newton watercolors; Crayola and Expo permanent markers; Crayola Signature brush and detail dual-tip markers, No. 2 pencil, Derwent charcoal pencils, Paper Mate Ink Joy pens, dry erase markers, Jacquard Products Pearl Ex gold powdered pigment, Sharpies, coffee
Arteza mixed media pad
9" x 12"
2021
Today I'm going to show you how to make ice cream. You can use a few simple ingredients and make your own dessert table-side, or have it as part of a meal--like our creme brulee cake! Everything is presented with a little flair, so even if it's your first time making ice cream, you'll be an expert in no time.
Last night, I helped my friend Ling move a crazy-ass 42-inch plasma TV from her boyfriend's apartment to hers. (Why didn't HE move it? Good question. He was outta town, the dirty bugger, and she needed it moved NOW.)
Anyway, when I got to her place, she had a great little stovetop. A 1970s Magic Chef range with a "Whistling Kettle" resting atop. It was a scene straight out of childhood. I loved it.
I love fake woodgrain anything, so I had to get a photo.
Was this photo worth the hassle of schlepping a massive TV from Bed-Stuy to the Upper East Side? I don't know. But I'm happy to have taken it.
A great number of familiar faces supported and attended the day including Chef Nuit Regular and Jeff Regular of Sukhothai and Sabai Sabai. :) Here she is hamming it with a canister of Bailey's whipped cream.
Out at Joanne & Richard's (in NOTL) for El Gastro Vagabundo's Genny Jar Perk gathering (with 50 other supporters) and a waffle bar a la Joanne and Candy (just cuz we could).
A fun day with great food friends old and new.
Image taken with my iPhone.