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Manzanita
Pickled manzanita blossoms.
Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2013)
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Scandlines ferry ("Kronprins Frederik") coming into Warnemünde port from Gedser, while a Küstenwache cruiser ("Seeadler") is leaving.
Hinoki
Blueberry.
(Atsushi Tanaka)
Katianna Hong and Atsushi Tanaka
Twelve Days of Christmas
Day 10: Atsushi Tanaka
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 17, 2015)
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Langoustine
Cream, rhubarb granité.
Paired with Baricchi, "Regina de Felicita," Moscato Spumante, Piemonte, Italy, and a cocktail of roasted chestnuts, bourbon, amontillado sherry.
Friends of Lyvserket: Stephen Harris
Lysverket
Bergen, Norway
(November 10, 2014)
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Yaourt
Amande, réglisse.
Akrame
Paris, France
(January 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Lindisfarne Castle from the Harbour
Picture taken on the Northumberland Landscape Course run by Ross Hoddinott and Adam Burton on 26/02/2016
BAUMHOLDER, Germany – Soldiers with 170th Infantry Brigade Combat Team survey an area from a hilltop to try and spot hidden items during a target identification course as part of U.S. Army Sniper School training here June 6, 2012.
I went out for a walk along the Green River today, which runs right alongside the Riverbend Golf Course in Kent, WA. Beautiful day!
U.S. Air Force Academy - - Basic Cadets from the class of 2022 complete the confidence course here on July 24, 2018. The confidence course is part of phase two of basic cadet training which takes place out at Jack's Valley. (U.S. Air Force photo/Darcie L. Ibidapo)
Completed during another Alan Dunn course in Holland. The spray has fringed vanda orchids, tuberose, love berries and various bits of foliage. Hard work, but I came away as usual feeling I have learned soooo much!
Cadets show off the bonds they have made at Fort Knox, Ky. July 19, 2019. The Teamwork Development Course builds on the relationships Basic Camp Cadets have fostered and turns them into an efficient and cohesive unit. | Photo by Jacob Hempen, CST Public Affairs
Butter-poached lobster tail with a carrot-ginger puree, coconut soup, tarragon juice, pink grapefruit with basil chiffonade and brown butter powder.
Notes: This plate was like a painter's palatte - reminding me of the beet dish that I had at schwa in chicago.
The lobster tail had been perfectly poached in butter to a silken tenderness. I loved almost every element on the plate - not the least of which was the graperfuit, which was slightly warm and therefore tooko on a similar texture to the lobster tail - cloaking itself in the lobster.
Each element on the dish was POPPINGLY flavorful. Personal preferences in taste aside, everything on this plate was great. The carrot-ginger puree was distinctly both. The tarragon juice was very anise fresh-and-grassy. The coconut soup, as well, was very creamy and coconutty (this was one flavor combo I didn't really appreciate). The brown butter powder, which reminded me of the brown butter powder on the skate course at my second dinner at alinea, had barely any taste of butter, even less of browned butter. Rather, it tasted like powdered milk.
Perhaps the most unassuming, but most appreciated element on this dish (besides the lobster) was the little square of purple Peruvian potato that added the only texturally "meaty" element on the plate - a welcomed and wonderful thing.
Overall, this course was very strong - most in composition and presentation. I found the number of different sauces a bit distracting - especially for such a small piece of lobster. But, it was well-executed and each element carefully and wonderfully prepared.
Photos from Day 3 of the 2012 Advanced Science Course "Around the Globe and Around the Clock: The Science and Technology of the CTBT".
QL018, QL014 and QL020 are seen making their way to the Robertson Line at Moss Vale, working train 3MW7 QUBE steel to Port Kembla from Melbourne.
“The SketchNoteBook” – how to create SketchNote
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10-course birthday dinner served family style at The Corson Building. Fantastic meal:
Crudo beef, fried wild mountain capers, lemon oil, Maldon salt on crostini
Wine:
Arund Brut Rose NV, Methode Classique Alto Adige (Pinot noir)
***
Roasted lobster mushrooms, flageolets, sea beans, leeks, Pecorino Romano
Billy's Tonasket artichokes, porcini mushrooms, aged balsamic vinaigrette
Treviso, white chanterelles, Sicilian almonds, Interlaken grapes
Wine:
Les Roches Sauvignon Blanc 2007, Touraine
***
Washington albacore, beets, cucumbers, dukkah (spice mix with coriander,
cumin, almonds, hazelnuts)
Sardines escabeche, beet and chard greens, chopped Corson Building
hard-boiled egg
Black cod, potatoes, Yakima chickpeas, tomatoes, preserved lemon, brown
butter and yogurt (made from Kurtwood Farms raw milk)
Wine:
Pascal Janviers Jasnere 2006 Chenin Blanc
Rodolphe Demougeot Meursault 2006
***
Quail, aioli, Sungold tomatoes, agrodolce
Roasted pork loin, fig vinegar, fresh Kadota figs
Wine:
Von Simmern "Hattenheimer" Riesling 2004 Rheingau
Domaine Lafouge "Les Duresses" 1er Cru 2006, Auxey-Duresses
***
Bay leaf ice cream, sauteed plums, pistachio cookie
Domaine Durban Muscat Beaumes-de-Venise
Retarded.
Georgetown, Seattle, WA.
9.18.08
Hamachi
Viet mignonette.
(Tim Cushman)
Paired with sparkling sake.
Twelve Days of Christmas: Tim Cushman
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 11, 2013)
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Cadets arriving at Sea-Tac International Airport proceed to in-processing to begin the Leader Development and Assessment Course. U.S. Army photo by Mike Sweeten
Personne récompensée pour sa participation au slalom parallèle dame sur la Pierre Saint-Martin. www.lapierrestmartin.com
Members of the South Carolina National Guard Pre-Mobilization Training Assistance Element assist in a pre-deployment course for approximately 30 Airmen from Joint Base Charleston at McCrady Training Center in Eastover, South Carolina, March 6-10, 2017. The week-long course familiarizes Airmen with the ability properly execute Army Warrior Tasks (AWT) to Army standards. AWTs are basic tasks all Soldiers should be proficient in regardless of their career field.
The first day, March 6, Airmen learned basic land navigation skills. These skills included how to read a map, use a compass and plot coordinates on the map using a protractor.
Curt Farrell (left), course instructor and commercial fishing vessel safety coordinator for Coast Guard Marine Safety Unit Portland, Ore., and his class look on as Jon Hinman, course student and fisherman from Kodiak, Alaska, starts a dewatering pump in Warrenton, Ore., during a Commercial Fishermen Drill Conductor Course held in Astoria and Warrenton, Sept. 12-13, 2013.The two-day training course - offered through a partnership among the Coast Guard, Alaska Marine Safety Education Association, Oregon Dungeness Crab Commission and Englund Marine, taught fisherman skills to help them survive maritime emergencies.U.S. Coast Guard photo by Petty Officer 3rd Class Nate Littlejohn
A filet of John Dory sits on top a bed of cook diced potatoes and creamed leeks. The fish is topped with a tomato compote and sauced with a truffle vinaigrette. A milky green Bibb lettuce sauce is poured table-side.
Notes: Yikes, was my first thought. This looks and smells like cod. Not that cod is bad - but it's not John Dory. The filet was *perfectly* cooked, as a piece of cod - meaty with a little bit of bounce.
The flavors were wonderful - I especially liked the truffle vinaigrette, which reminded me of the truffle vinaigrette I had in a <a href="Butter-poached lobster tail with a carrot-ginger puree, coconut soup, tarragon juice, pink grapefruit with basil chiffonade and brown butter powder.
The pototoes and creamed leeks were great - both in flavor and texture - I just wished that the creamed leeks had been a bit less gooked up with the cream sauce - a little cleaner - slightly dressed.
The tomato "confit" on top was one of my favorite aspects - tangy, meaty, and very flavorful - full of natural umami. Were those oven-dried or sun-dried?
The Bibb lettuce sauce was sadly not very distinct in flavor. I was hoping a good shot of lettuce flavor. Instead, it was just a creamy sauce was more noticed for its unctuous texture than its flavor. I think the problem is that Bibb lettuce is such a light tasting lettuce as it is, that any "Bibbness" of the sauce became masked by the other bold flavors in this dish.
Overall, this dish was very strong, with the exception of the confusion over the fish. I personally love light flaky fish - which is why I was looking forward to Dory. Getting something that looked, smelled and tasted like cod was a not necessarily deflating, but not what I had been anticipating. Also, the over-creamy leeks aside, I just wished there had been a bit more Bibbness to the sauce.
U.S. Marine Sgt. James Brooks conducts malfunction drills during a raid-leaders course aboard Camp Pendleton, Calif., Oct. 8, 2014. Brooks, 24, from Cincinnati, Ohio, is an anti-tank missileman with 3rd Battalion, 1st Marine Regiment. Marines with 3/1 are the Battalion Landing Team with the 15th Marine Expeditionary Unit. (U.S. Marine photo by Cpl. Steve H. Lopez/Released)