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Clockwise from six o'clock:
Tomme de Crayeuse
Tomme de l'Ariege
l'Abbaye De Tamie
Comte St. Antoine (18 months)
Brunet
Read my review at the ulterior epicure.
Golf at it’s challenging and inspirational best. National recognition in golf magazines throughout the U.S. has made it a must-stop for players exploring Oregon courses.
32295 North Fork Rd.
Lyons, OR 97358-9714
503-897-3368
Photos from Day 3 of the 2012 Advanced Science Course "Around the Globe and Around the Clock: The Science and Technology of the CTBT".
Golf at it’s challenging and inspirational best. National recognition in golf magazines throughout the U.S. has made it a must-stop for players exploring Oregon courses.
32295 North Fork Rd.
Lyons, OR 97358-9714
503-897-3368
With the Festool Domino, we made the mortises for the side and long rails and then the legs as well.
Soldiers from the Netherlands move through the obstacle course during the European Best Squad Competition at the 7th Army’s Joint Multinational Training Command’s, Grafenwoehr training area, Bavaria, Germany, Oct. 19, 2015. The European Best Squad Competition is an Army Europe competition challenging militaries from across Europe to compete and enhance teamwork with Allies and partner nations. (U.S. Army photo by Sgt. 1st Class Caleb Barrieau)
Golf at it’s challenging and inspirational best. National recognition in golf magazines throughout the U.S. has made it a must-stop for players exploring Oregon courses.
32295 North Fork Rd.
Lyons, OR 97358-9714
503-897-3368
A pasta course featuring haggis (entrails and oats) enveloped between a sheet of pasta. The dish was finished with shaved matsutake, bouncy crisp woodear fungus, Parmesan and matsutake cream.
A dish by chef John Horne of Canoe.
Really nice. Not to mention elegant presentation. The filling was nutty and al dente, but well seasoned and good flavoured. The adorning toppings feathery and delightful.
Venturing back into the world of HDR, I think I'm finally starting to figure out the whole process. I'm really happy with the way this one turned out!
Wild duck: Liver parfait, roasted liver, roast duck breast, roasted maple-squash.
The first of the two part course came on a circular mirror - a throwback to something a little Hollywood retro, and completely fitting of the glamorous course. Besides a silky smooth quenelle of duck liver parfait (I believe already on Luma/Canteen's repertoire) and rare juicy roast duck breast, beautiful golden roasted maple-squash cubes and puree, and maple reduction, there was a most wonderful nugget of roasted liver. The latter was glorious and featured a thin chewy lacquered crust hiding an almost crumbly tender, creamy rich center. As much as one might dislike liver, this version was a concentrated masterpiece of everything that is nice about the offal organ: rich, deep, highly proteinacious and mildly sanguine in flavour. So nice. Also really liked the way the tender crisp sautéed Brussels sprouts leaves and mildly peppery nasturtiums added texture and visual contrast to the warm plate. Overall my favourite course of the day: Simple, complimentary and comforting.
Avenues
Peninsula Hotel
Chef Graham Elliot Bowles
"Korn" nut-encrusted braised buffalo short ribs, sassafras BBQ sauce, corn grits, chard and smoked peaches.
Taste: This was the best buffalo I've ever had - braised entirely fork-tender. The slightly sweet and herby sassafras BBQ sauce, together with the smokey-crunch korn nuts was an outstanding and creative coupling. This was an absolute masterpiece - both visually and gastronomically!
A cut of Kobe beef glazed with a sticky paprika taffy and studded with roasted squash seeds. Underneath, a milky yogurt sauce with miniature squash seeds. Roasted squash dusted with smoked paprika; fried bell pepper sliver; fried shiitake; and fresh oregano. Sauced with Kobe jus.
Taste: Very good. I'm a huge squash fan. The roasted seeds were wonderful - but the true centerpiece was the smoky, yet candy sweet paprika taffy. This whole dish WORKED. Meaty, squashy, roasty, smoky, tangy and sweet... a variably complex, yet delightfully successful dish. Along with the Yuba and Duck, this was a winner.
1st May 2014 at the Fair Grounds Race Course (Jazz & Heritage Stage), New Orleans, USA.
New Orleans Jazz & Heritage Festival, www.nojazzfest.com/.
Country: United States - New Orleans. Style: New Orleans style Brass Band.
Lineup: Barney Floyd (trumpet), Kevin Clark (trumpet), Craig Klein (trombone), .Jason Mingledorff (tenor sax), Brent Rose (tenor sax), Ken "Snakebite" Jacobs (baritone sax), Matt Perrine (sousaphone), Ellis "Boom Boom" Joseph (bass d), Kerry "Fatman" Hunter (snare d).
I took photos of the band at Jazzfest 3 years ago: www.flickr.com/photos/kmlivemusic/sets/72157626715108881/. I’ve also taken photos of many of these musicians (Clark, Klein, Mingledorff, Perrine, Joseph, Hunter) with other bands. To view these photos click on the tag of the musician’s name.
More information: www.facebook.com/pages/New-Orleans-Nightcrawlers/73622788089.
Cheltenham Race Course Station, 4 June 2022. Opened in 1912 by the GWR to serve the adjacent horse racing course, it closed in 1976. It was reopened in 2003 by the heritage Gloucestershire-Warwickshire Railway. Pictured is the new GWR-style platform building.
Took this at the Newcastle golf course near Bellevue WA. Great course and an amazing view of the city, mountains and water.
Circa 1830. 2-storey, 3-bay villa centre recessed and rising to 3 storeys with castellated parapet, corbelled to front. Ashlar with droved dressings. Plain round arch with entrance recessed. Ground floor windows altered but glazing pattern survives above, the outer street elevation windows with vertical margin glazing and aprons under moulded cills, hood mould over single centre light. Band course between ground and 1st floors, eaves band. 1 blind window on south elevation is ground and 1st. Piended slate roof partly platformed, wallhead stacks.
Across the street from Innerleithen railway station, the track bed has been squeezed by gardens. The metal posts may be of railway origin but may have been moved closer together. To the left was a siding serving warehouses.
For course 5 they brought out what looked to be a more "traditional" french country table setting, including flatware and a lovely fluted etched glass.
Pigeonneau á la St. Claire - a classic french dish from Auguste Escoffier - squab, quenelles of foie, mushroom, caramelized onion, pastry.
Grant Achatz explains this dish - to help "juxtapose classical and contemporary preparations".
Here's the description of Auguste Escoffier's Supremes de Pigeonneaux a la St. Claire:
"With the meat of the legs prepare a mousseline forcemeat, and, with the latter, make some quenelles the size of small olives, and set them to poach. Poële the breasts, without coloration, on a thick litter of sliced onions, and keep them underdone. Add a little velouté to the onions; rub them through a tamis, and put the quenelles in this sauce.
In the middle of a shallow croustade, set a pyramid of cèpes tossed in butter, Raise the fillets; skin them, and set the on the cèpes; coat them with the prepared sauce; surround with a thread of meat glaze, and plant the quenelles all around."