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what a tamale is to curious diners. Chef Brown was present on behalf of The Stop Community Food Centre and used The New Farm’s heirloom organic vegetables to make Colombian inspired tamales.
I'm not an expert in South American cuisine, but CT, a native Chicagoan said they were very very good. Kudos to Chef Brown.
Luke makes a mean cinnamon roll. (all by himself!)
[Canon 430ex with shoot through umbrella triggered with the ST-EX transmitter]
I'm looking to help photographers get tons of exposure. Visit Strobology.com and become a contributor..
Putting the finishing touches on the BBQ Ribs basted in soy sauce, rum, five spice, sugar and some ketchup.
This prepared at the Instituto de Gastronomía y Repostería Franco Mexicano in Puerto Vallarta, Mexico.
Tandoor Chef's Vegetable Masala Burger on the left, Trader Joe's Vegetable Masala Burger on the right
Iron Chef America’s Michael Symon (L to R), Cat Cora and Masaharu Morimoto pose for picture, prior to the filming of Iron Chef America, at Marine Corps Base
Never eat more than you can lift.
- Miss Piggy
Experimenting texture, tone and colour.
09-0327_2006v4a
Everyday Isberg builds the fire that heats the restaurant’s wood-fired oven daily.
Awai
2277 Bloor St. W
Toronto, ON
(647) 643-3132
www.facebook.com/awairestaurant/
Owners: Nathan Isberg and Roger Yang
Chef: Nathan Isberg
Introducing on Toronto Life: torontolife.com/food/restaurants/awai-vegan-vegetarian-pl...
i love watching this sushi chef work. on that side of the counter he does his fish filleting. right now he's slicing yellow fin tuna. i like the pair of hands in the reflection of the metal backsplash on the counter.
Chef Barton Seaver talks with patrons about the dinner pairings for his Tomato Harvest Beer Dinner.
Washington, D.C. (Logan Circle), USA.
27 September 2005.
▶ Featuring the menu of Chef Barton Seaver and the beers of
Clipper City Brewing (Baltimore, Maryland).
☞ More photos: here.
☞ Story: here.
***************************
▶ MENU:
☞ Balto Marzhon
Puree of tomato soup garnished with wood-grilled onions
☞ Small Craft Warning Uber Pils
Sliced tomatoes and portobellos drizzled with mint-herb oil
☞ Red Sky at Night Saison
Grilled fresh shrimp with endive and tomato compote
☞ Peg Leg Imperial Stout
(served cask-conditioned, from a firkin)
Grilled lamb finished with tomato leaf & hazelnut pesto;
served on a bed of caramelized tomato risotto
☞ Loose Cannon Hop3 Ale
(served cask-conditioned, from a firkin)
House-made Tomato Basil Ice Cream
***************
▶ Photo and story by Yours For Good Fermentables.com
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
▶ Camera: CVS Digital One-Time-Use Camera (Pure Digital Technologies)
— Edit: Paint Shop Pro Photo 11.20.
▶ Commercial use requires explicit permission, as per Creative Commons.
Sidney Street Café
St. Louis, Missouri
(April 16, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Chefe Anfitrião
Saiba mais sobre o percurso do Chef em: www.rotadasestrelas.com/LARGO-DO-PACO-17-18-outubro-casa-...
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the sushi chef makes sticky rice in that giant pot between his two work stations. he has the coolest automatic sesame dispenser... makes sense when you wear gloves and your hands are moist with seafood, veggies, rice and sauces!
La masa la hice yo y quedó durá, la caché....pero el chef invitado AKA Fernando Yáñez, amasó y estiró la masa, me tinca que la salvó =D
This is my first attempt at really taking advantage of my new Cannon and also a step forward towards developing my professional photograpy skills!
-Sam
Cobaya "underground" dinner with Chef Makoto Okuwa at Makoto, Bal Harbour
April 22, 2013
twitter: @frodnesor