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Cambridge English: First
17+ years old
50 hours, 2 visits/week for 3 years
CEF level A1 to B2, FCE (Lower) IELTS 5.5-6.5
Cambridge English: Proficiency
17+ years old
50 hours, 2 visits/week for 2 years
CEF level C1, CAE (Advanced), IELTS 7.0-8.0 to C2, CPE (Proficiency), IELTS 8.5-9.0
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.
Tart
Smoked sturgeon, sauerkraut, mousseline. (Gabriel Kreuther)
Saison (Gabriel Kreuther Guest Chef Dinner)
San Francisco, California
(October 9, 2013)
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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.
Orchard
Chocolate pear cake with Poire William geland, pink pralines. Anise-ginger perfumed quince, Westfiled cheese, honey crisp, and Pedro Ximenes granité.
Jean Georges
New York, New York
(February 2, 2012)
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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)
Medjool dates, gogonzola. Chef's Table Tasting Menu. Ashton Bell - Chef de Cuisine. 12.26.09. Hayman Island, Australia.
3rd Regiment, Basic Camp, Cadets complete the Night Infiltration Course (NIC) during Cadet Summer Training at Fort Knox, Ky., July 26, 2022. Cadets low-crawled across an approximately 100-meter long course as M240 machine guns fired overhead. | Photo by Julia Galli, CST Public Affairs Office
Pear
A wedge of pear sorbet, walnut pudding, Fernet gel, cardamom crisp, and black walnut ice cream.
The Catbird Seat
Nashville, Tennessee
(October 17, 2012)
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This guy hangs out and watches the Golf Center in Palm Desert and can be seen almost every single day hunting in the wash along holes one to four.
Duck
Roasted with Lavender Honey, Fennel, and Persimmon. (This is the duck leg confit with red wine sauce in a frothy potato purée).
Paired with Domaine Vincent Paris, Cornas, Granit 60, 2008.
Eleven Madison Park
New York, New York
(January 29, 2012)
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Clams
Dry potato, quail egg.
(Martinez)
Twelve Days of Christmas: Virgilio Martinez
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2014)
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Uni
Roasted squash, aromatic petals. (Matthew Lightner)
Saison (Matthew Lightner Guest Chef Dinner)
San Francisco, California
(October 10, 2013)
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Buckwheat
Buckwheat ice cream, bay leaf oil and meringue.
Souvenir
Ypres, Belgium
(March 3, 2014)
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Clapp Memorial Library, Belchertown, Massachusetts, USA.
Built of Longmeadow brownstone, 1883-87, architect Henry Kilburn.
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.
Cod
Sunflower petals.
(The Restaurant at Meadowood)
Twelve Days of Christmas: Ignacio Mattos
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 19, 2014)
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"Julius"
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 4, 2014)
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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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Romanesco
Trimmings, hawayej.
Twelve Days of Christmas: Christopher Kostow
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2014)
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