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Brassica
Cauliflower, Brussels sprouts, mustard greens, pumpernickel.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
On Thursday, November 26, Mike and I hosted Thanksgiving dinner at our condo and were joined by our friends Kelly and Mike Hochanadel. I took photos of each course to show off my hubby's (and Kelly's) culinary handiwork. In addition to a vegetarian Tofurky Roast and mirepoix prepared by Mike, the main course included this Glazed Ham prepared by Kelly...
Symposium on peace, security and justice as part of its ‘Police Senior Command and Staff Course (PSCSC) 2023
Beef
Fermented carrots and pine.
Gourmet Restaurant at Dragsholm Slot
Dragsholm, Denmark
(June 4, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Monkfish
Roasted monkfish, morels, pata negra emulsion.
Paired with Pinot Noir, Barda, Patagonia, Argentina, 2010.
Le Bernardin
New York, New York
(May 10, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Students enjoy their Skills class on the Luther Ropes Course. Photographed on October 10th, 2013 by Luke Hanson.
Challenge Discovery and the University of Richmond present the Odyssey Course.
Featuring Elena, Danny, Meme, Jonathan, Mike, Lena, and three other guys who joined the group.
Lamb sausage and minced lamb skewers
from Nobis Farms with potato salad, pickled onion and bbq-sauce at Restaurant J, the Newport of Stockholm.
Carrer d'Elisabets 9 08001 Barcelona, Spain
Phone:+34 933 04 05 13
Tasting menu dinner
To read more about this meal, please CLICK HERE
Briefly fried lobster tossed in vinegar and plated with a delicate broth and pea shoots
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
"Appetizers" Assortment
Fried Beef Wonton; Fried Vegetable Wonton; Crab, shrimp and squid cakes; and Melon Balls and Tomato with Ginger Dressing.
Notes: Everything was tasty, but nothing was outstanding. The crisp deep-fried wonton-like pockets were filled with a mix of rice noodles, herbs - one was flavored with beef (the chef said he used 90% fat ground beef - which explained where there was no discernable meat, just the flavor), and the other was vegetable.
Mixed meat cakes are always iffy. I think that the two seafood-themed patties would have been much better without the squid; the bits were hard and chewy. The crab and shrimp, however, melded nicely.
The best thing on this dish were the melon balls, which were wonderfully ripe - soft and sweet, and paired nicely with the slightly tart and savory ginger dressing.
RIO DE JANEIRO, BRAZIL - AUGUST 14: Bubba Watson of the United States greets PGA TOUR Commissioner Tim Finchem after the final round of the the Rio 2016 Olympic Games at the Olympic Golf Course on August 14, 2016 in Rio de Janeiro, Brazil. (Photo by Chris Condon/PGA TOUR/IGF)
Sweetbreads
(Brandon Carter; Executive Chef of the Inn at Palmetto Bluff)
Chef Showdown
Music To Your Mouth
The Inn at Palmetto Bluff
Palmetto Bluff, South Carolina
(November 20, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
With several different rebreathers to choose from, and more than 10 years of experience, Blue Label Diving is your prime choice for your rebreather training.
Rebreather Diving in Thailand has made an enormous leap in the last 5 years. At Blue Label Diving we have a specific interest for CCRs and are therefore dedicated to help you enjoy the benefits of bubble-free diving. With several different rebreathers to choose from, and more than 10 years of experience, Blue Label Diving is your prime choice for your rebreather training and expeditions.
One of the opportunities you have at the Festival of Speed is to take a helicopter ride over the grounds of Goodwood house as well as the race course. Whilst not cheap (£95 for 5 mins including being seated next to the pilot), it is an experience to do.
This is the race course, the northernmost point before we headed back over the Festival of Speed
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26th April 2014 at the Fair Grounds Race Course (Economy Hall Tent), New Orleans, USA [with the Second Line Jammers Social Aid & Pleasure Club].
New Orleans Jazz & Heritage Festival, www.nojazzfest.com/.
Country: United States - New Orleans. Style: New Orleans style Brass Band.
Lineup: Benny Jones Sr (bass d), Kenny Terry (trumpet/v), Gregg Stafford (trumpet/v), Michael White (clarinet), Roger Lewis (baritone sax), John Gilbert (tenor sax), Reginald Stewart (trombone), Terrance Taplin (trombone), Julius McKee (sousaphone), Vernon Severin (snare d), Mari Watanabe (p), Seva Venet (banjo), and tambourine player (possibly Harold "Homeboy" Wilson)..
The Treme Brass Band was always consisted of a core of regulars, with other musicians drawn in for particular gigs. Since I last saw them 3 years ago (see: www.flickr.com/photos/kmlivemusic/sets/72157626842194353/), there have been some changes. With the loss of Lionel Batiste, Benny Jones now mainly plays bass drum (as he did before the Treme with the Dirty Dozen). The current second drummer is usually Joe Lastie Jr of the Preservation Hall Jazz Band (and of another of those New Orleans musical families - grandfather “Deacon” Frank, uncles Melvin, David and Walter “Popee”, great uncle Jesse Hill, aunt Betty Ann Williams and cousin Herlin Riley). Eddie King also wasn’t around (I don’t know why), and Terrance Taplin is currently filling the berth. John Gilbert (like Reginald Stewart) is a former member of Rebirth who is now appearing with the Treme.
As usual the Jazzfest set was performed by an expanded version of the band. It included (as in past years) Roger Lewis, and (this time) Michael White and Gregg Stafford. I’ve taken photos of most of the band members in other contests. To view, click on the tag of the musician’s name.
In this photo: John Gilbert is in the background.
More information: www.facebook.com/TremeBrassBand.
Members of the Class of 2025 complete the First Year Orientation Program obstacle course at the Royal Military College of Canada in Kingston, Ontario, on September 17, 2021.
The obstacle course is an annual tradition at RMC to mark the entry of the first-year class in to Cadet Wing. It requires the newest officer cadets of the college to work as teams to overcome 12 challenges over a two-hour, 2.5-kilometre course across the historic peninsula on the shores of Lake Ontario. It is a course designed to test them physically and mentally, and prove their individual leadership qualities, and their cohesion as a team.
Images photographed at RMC, CFB Kingston.
Image by: Master Corporal Rod Doucet, CASC, CFB Kingston
©2021 DND-MDN Canada
L'Anima - a gourmet Italian restaurant in the City of London, near Finnsbury Square and Liverpool Street.
Its passionate Chef Francesco is half-Calabrian and half Sicilian who keeps a tight grip on the proceedings of his kitchen ran by 40 staff - all Italians, except for a delightful German lady whose presence adds Anglo-Saxon elegance to an otherwise very Mediterranean environment: don't get me wrong L'Anima is no run-of-the-mill trattoria decorated with lamps made of Chianti bottles.
The interior decoration is restrained and minimalist that exudes refinement without ostentation.
Its kitchen, by far larger than the space of the bar and restaurant is a model of well-equipped modernity with no money spared for the best utensils: they bake their own bread on the premises.
And the food? What kind of food is it?
Francesco is uncompromising about his traditional family cuisine, taught by his 'mamma' and his nonna: he called it "traditional Italian family cuisine with a twist!" - that is HIS version of Southern Italy - Calabrese, Puglian, Sicilian with occasional concessions to Tuscany, Veneto or Roman...
The monthly Saturday cookery course is a mixture of demonstration, hands-on cooking, degustation, competition with the prize of a (black) truffle the size of a chicken egg and a three course meal for twenty with white wine from Aosta red wine from the the volcanic slopes of the Etna and a red desert wine.
Ah I forgot the "Italian breakfast" of coffee, bread, butter and four jams. Said an American lady registered for the course; "Francesco next time you do not give us this bullshit you give us instead coffee with a shot of grappa, like the Italian working classes have for breakfast".
Well, grappa is a great leveler, so we drank to that at the end of the lunch.
Francesco-s personality is larger than life: his staff are grateful and are kept on the straight and narrow; i asked him if he shouted in the kitchen he gave an unapologetic "yes". But do you swear? i asked looking at his staff whose faces were sheepish - a mixture of a smirk with an embarrasment - well this WAS my answer - I can't remember what he said...
Francesco's cuisine is prodigal: does he look forward to having a star in the Michelin? He denies it. He says that he is true to himself, regardless. He has somewhere posted a list of the 100 best restaurants in Britain: at the top of the list there is this rural eatery on the Thames Valley, somewhere, which was shut for several weeks by the food inspectors for having poisoned its hosts. L'Anima was amongst the top 20 on this list, more precisely at number 17. Maybe it should start poisoning its clients to gain the first place: "i do not make concession to my clients. Once one gets famous one could do what one likes.". Francesco is a likeable and diplomatic presence, but as most talented people go, he must be difficult to work for. But his staff is glad to work for l"Anima which they helped up the slippery ladder of the gourmet restaurants in London.
Thank you Francesco!
Thank you too to the friendly presence of Francesco's American financial backers and great gourmet connoisseurs who added colour, spontaneity and warmth to our course. (not forgetting the young and distinguished Oxonian-Finno_Brits who stimulated the conversation).