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Pour plus de talon c'est par là :
Sinon je vous invite a regarder le reste de l'album (à droite) de cette course déjà mythique.
Cherry
Oak ice cream, vanilla, pineapple, and bourbon.
(Habiger & Anderson)
Twelve Days of Christmas
Day 11: Josh Habiger & Erik Anderson
Restaurant at Meadowood
St. Helena, California
(December 21, 2012)
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2017 Sporting Challenges: No1 Horse Racing
Musselburgh Race Course - Racing UK Club Raceday
More information on this image and 24 more shots on the blog - macleancomms.blogspot.co.uk/2017/01/2017-sporting-challen...
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Jeff Carter is an Official Fujifilm X Photographer and was named as a Fujifilm brand ambassador in June 2015. In 2016 he worked with the company on the launches of the Fujifilm X-Pro2 in Tokyo and the Fujifilm X-T2 in Paris in July 2016.
You can view his profile and gallery on the Fujifilm website fujifilm-x.com/photographers/jeff-carter/
Visit the MacLean Photographic blog at www.capturenewhorizons.com
finally booked today....
I'm going with Tania.
It's a digital boot camp course over a weekend in May.
I can't wait!
Citeaux
Cremeux de Citeaux
Black apple truffle.
(The Restaurant at Meadowood)
Twelve Days of Christmas
Day 12: Christopher Kostow and The Restaurant at Meadowood
The Restaurant at Meadowood
St. Helena, California
(December 23, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
One of the biggest benefit of pursuing stock trading courses is that the techniques learnt now can be used even twenty years later. xyztraders.com/ has the best courses on stock trading the market has to offer.
Lobster
Lobster tail with tomato, smoked paprika, and pimento sauce.
Notes: Also vanilla.
Marchal
Hôtel d'Angleterre
Copenhagen, Denmark
(August 17, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Pour plus de talon c'est par là :
Sinon je vous invite a regarder le reste de l'album (à droite) de cette course déjà mythique.
Leeuwarden, 16 september 2021. De Weapon Instructor Course (WIC) is een zware opleiding die jachtvliegers opleid tot wapen instructeur. Foto: F-16's de USAF keren terug na een missie.
This was certainly one of the most complex tasting dishes. Sweetbreads are one of my favorite things. The sweetbread here had been coated with panko and fennel pollen. The nestled in a creamy Vermouth-fennel cream and Vermouth geletin. While I was expecting a heavy anise kick, I was pleasantly surprised that it was rather tame. Appreciated the alcohol umphh added by the Vermouth.
All of this was topped with braised Iranian Pistachios (beautifully velvety-soft, yet still slightly resisting to the bite), a tingly wrapped ball of spinach, a crispy wafer of shaved ham and a crispy ribbon of white onion.
Taste: to tell the truth, each of the elements by themselves would have been splendid. Together, I think it ws a little overwhelming. Creamy and Vermouthy was the dominating themes. Personally, I would have preferred the sweetbreads to have been left alone more... I think the inherent offal-ness of the sweetbreads was lost amongst all of the flavors. The crispy ham and onion did add a welcomed "crunch" the mix.
The Carnival Magic has a short "ropes course" about 30 feet above one of the decks. Not too challenging, but fun!
Every year, the open air museum just outside of the small Danish town of Holbaek is transformed. Over the course of the day the Nazi's invade Denmark, the small open air museum/town undergoes years of occupation, and then eventually is liberated just before sunset.
All of the actors are incredible. The experience is immersive and leaves you with goose bumps. You have aircraft flying over head, the sound of machine gun fire, minorities being rounded up, SS officers marching in the streets.
To make the day even more meaningful, I was joined by a Danish friend and his grandmother who is 90. In her late teens during the invasion, she shared with me stories of the occupation as I picked her brain (through my friend as I don't speak Danish and she doesn't speak English).
Afterwards we retired to his Great Aunt's house where they shared additional stories and pulled out old ration cards, shared my friend's father's resistance armband, and chatted with me about how Denmark has changed since they were children.
You can view footage from the battle here: www.youtube.com/watch?v=u1sLS37idu4
The event is held here: adlbn.dk/ at Andelslandsbyen Nyvang.
I can't remember anything except that I'm certain we ended with Mimolette (to the far left). I'm fairly certain the second cheese from the left is Comte. I have no clue what that blue cheese is. It can't be Roquefort, and I doubt it was a Spanish blue. It might be Fourme d'Ambert, or Stilton? Unsure.
Read about this meal at the ulterior epicure.
Scallop
Horseradish cream, mussels.
(Nicolai Nørregaard)
Day 7: Nicolai Nørregaard
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 14, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Turnip
Tapioca, rice, oyster. (Christopher Kostow)
Twelve Days of Christmas
Day 7: Morihiro Onodera
Restaurant at Meadowood
St. Helena, California
(December 15, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography