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Photo is of a reproduction Neolithic "Earth Mother" figure from Malta sometimes called "Sleeping Venus".
Not only is the Shillong Golf Course scenic and enjoyable, it is also challenging. It enjoys the rare distinction of being one of the few natural golf courses in Asia.
Beef
Freshly dug today potatoes, "Waldorf salad" from the garden.
(Matt Wilkinson)
Twelve Days of Christmas
Day 6: Matt Wilkinson
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 11, 2015)
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Cheese
Sixteen
Chicago, Illinois
(October 24, 2014)
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Royal Military College of Canada (RMC) first year students compete in the obstacle course held throughout the RMC grounds on September 17, 2021. Each team is assessed as they race through 12 different obstacles with the best time at the end being declared the winner.
Medjool dates, gogonzola. Chef's Table Tasting Menu. Ashton Bell - Chef de Cuisine. 12.26.09. Hayman Island, Australia.
Buckwheat
Buckwheat ice cream, bay leaf oil and meringue.
Souvenir
Ypres, Belgium
(March 3, 2014)
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04/08/2013 Ladies European Tour. Ricoh Womens British Open, The Old Course, St Andrews Fife, Scotland, 1-4 August. Stacy Lewis of the USA with her trophy and gathered media during the final round. Credit: Tristan Jones
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.
Pasta
Truffle seaweed and crab.
Paired with Viña Tondonia, Rioja Blanc, Rioja, 2013.
Friends of Lysverket #9
Lysverket
Bergen, Norway
(March 8, 2016)
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Taken during Ray Lowe’s fantastic Environmental Portrait Course, along with wonderful model Lucy, which was held at the old Grade II listed Briggens House Hotel near Stanstead Abbots.
Today the golf course was closed because of high winds. The pro told me that it was gusting 65mph so it was unsafe. I had to be content with gap wedge practice away from the course (and in particular away from trees that might blow over). This is the practice green, with flags fluttering wildly.
Today the Hereios of the We’re Here! Group are visiting ! **Quiet (not people).