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Excellent Middle Eastern food. This branch is next to DQ In Bullfrog Plaza on Eramosa Rd., Guelph, ON
Chef Heidi Hedecker
along with her cohort,
Michael Thompson grew many varieties of heirloom
and other varieties of LEGUMES this summer,
in a Community Garden in Lawndale-
one of Chicago's highest-crime neighborhoods/ Food Desserts/
and generally economically-challenged, 'hood's in Chicago.
(& also where my Momma was raised!).
Post-Harvest they also created a unique
Fundraiser at an incredible new space in Chicago-
Guild Hall > Chicago’s Newest Event Space (Post-COVID ) funded/built/conceived by the founder of
The Red-Moon-Theatre Company.
Press L for larger view.
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Jolly chef wearing his safety harness at the Restaurant in the Sky event at Glasgow's George Square.
Opened between 72 and 76, this is a classic 70s Little Chef formula of taking an existing house or cafe and converting it with a porch type extension on the front for extra dining space. Honiton gives me a warm feeling and is instantly recognisable as one decked out in the style of my childhood. Loving the surviving minimilk too
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Camera NIKON D300s
Lens: NIKON lens 50mm
Aperture: Ć’/5
Shutter speed: 1/80
Iso:200
Chef not on top of 15 cents.E Jefferson St at E Orchard lane .Building still there but remodled into Cosmos ll
Marugame Udon, one of my favorite places to enjoy a meal of udon.
The chefs were seen preparing one toping udon for customers, and this place was pretty crowded and waiting in line to enjoy one of the udon.
Posh chef's hat and knife. What could be more iconic?
Lamy fountain pen
Seawhite sketch book
Inktober 2020 No 22
#Inktober2020
Eleven Madison Park - Chef Daniel Humm - Medium Format Film for The New York Times
After having offered a fully vegetarian tasting menu at his Michelin rated Eleven Madison Park, chef/owner Daniel Humm returns meat to his menu including his special honey lavender lacquered duck.
NYT article here:
www.nytimes.com/2025/08/13/dining/eleven-madison-park-mea...
i took this while teaching a group for my hot shots course i am running at garage studios. on day one the students are given a list 66 things to shot in the course of the afternoon on 2 rolls of film. this was taken for "pattern", other things on the list where not quite so literal here are just a few:
A sign of the credit crunch, Something 80cm away from you, A deal, Good Street art, Something quintessentially English, Crime, Red, Mini, Youth, The epitome of tackiness, Hard, Communication, Working man
one the of the easiest things on the list was "A sign of the credit", as soon as we stepped out of the studio there where ÂŁ5 lunch menus, closing down sales, abandoned shops, 70% sales, Broken glass everywhere and people pissin on the stairs you know they just don't care. its all going to shit!
it was a grate day, and its a good exercise because it makes you look every where photo opportunities that fit things on the list rather than just shooting anything an everything for a few hours. i certainly got some good shots out of it. the 2nd day of the course is this weekend and i am looking forward to it. the course will run again but i don't know what dates yet as the studio is getting booked up in march. we want to run it again but if you are interested mail me or contact garage studios and we let you know the new dates
Chef Hans' Crawfish in Heaven
2 tablespoons butter
1 cup finely chopped onion
2 tablespoons flour
2 cups milk
1 pound cooked crawfish tails
1/4 cup half-and-half
1/2 cup finely chopped green onions
1 tablespoon finely chopped parsley
1 tablespoon Chef Hans' Creole Seasoning
1 tablespoon Chef Hans' Blackened Fish Seasoning
2 ounces dry white wine
1 ounce sherry
Hot Sauce to taste
8 ounces angel hair pasta, cooked
Melt butter in saucepan over medium heat. Add onion. Cook until tender. Add flour and stir continuously with wooden spoon for 2 minutes. Using wire whisk, add milk slowly. Simmer for 5 to 10 minutes on low heat. Add crawfish tails and half-and-half; fold crawfish into sauce. Add green onions, parsley, seasonings, wine, and sherry. Add hot sauce to taste. Serve over angel hair pasta. Serves 4 to 6.
Zélia Paralego, a simpática chef da pousada e restaurante Os Memorialistas, em Paranapiacaba. Nosso grupo parou para um delicioso almoço lá.
ZĂ©lia Paralego, adorable chef of the hostel and restaurant "Os Memorialistas", in Paranapiacaba. Our photo group had a delicious lunch there.
Scott Kelby's 8th Annual Worldwide Photo Walk -- Paranapiacaba, Santo André, Brazil, October 3rd, 2015. #WWPW2015