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Ar-365-week 6- day 41-Thankful
I'm thankful that we live were we enjoy all 4 of the seasons and fall is my favorite.
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MAIN COURSE
Grilled New Zealand rack of lamb with rosemary and thyme
Cabernet demi-glace with Balsamic glazed figs
Asparagus with black truffle oil and tamari almonds
Creamy roasted garlic polenta
@ Beltane Celebration/Underground Restaurant
CUISINE: Chef Peter Brightman, FUSE
PASTRY: Chef Jamie Cantor, PLATINE
Flooded Golf Course in Abrams, Wisconsin on March 17 2019. Looks like golf will have to wait for a while here.
U.S. AIR FORCE ACADEMY, Colo. -- Basic cadet trainees from the class of 2029 complete the Assault Course in Jacks Valley during the second phase of Basic Cadet Training (BCT) on July 16, 2025 at the U.S. Air Force Academy in Colorado Springs, Colo. The second phase of BCT is designed to push cadets to their physical limits to build self-confidence, teamwork skills, tactical, and firearms training. (U.S Air Force Photo by Ray Bahner)
An oasis in the middle of the city is how Surrey Golf Course is best described. Surrey Golf Club features both the 6781 yard 18 hole championship course and the 2200 yard “Willows” executive 9 hole course. Surrey is known for its fantastic greens, which are always in impeccable shape. With spectacular views of Mt. Baker and the resident Eagles flying overhead you will soon forget you are in the middle of the fastest growing community in BC.
Find out more at: www.golfsurrey.ca
Battered Fish Cake, Grilled Fresh Anchovy, Fish Roe, Rice-stuffed Ginko Nuts, Smoked Salmon Ball, Crabmeat Jelly, braised Octopus Tentacle, Sweet Cake, Sea Snail, Tuna in Mayonnaise. Fresh and sweet treasures of the ocean.
Read Blog at Sushi Taro - Kaiseki Tasting Menu.
“Okinawa”
Sea snake soup, winter melon, yam dumpling, and pork
Les Créations de Narisawa
Tokyo, Japan
December 8, 2014