Culinary Art & Gourmet Tastes
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7DWF : Crazy Tuesday Theme [26/06/2017] " Appetizing"
Many thanks to all those who view, comment and or fave my photoes.....It is greatly appreciated ......Chandana
fire eats the sushi before you do. the heat lifts the scent of sesame into the air, a quiet promise of taste. the hand of the chef stays steady. flames dance, but they do not burn.h
Exquisite Halloween cake art featuring the villain of Nightmare on Elm Street (Freddie) and the monster of Dr. Frankenstein.
Cake shop window display. River North, Chicago.
The Parmageddon at Lakewood, Ohio's Melt Bar and Grilled.
This monster of a sandwich is loaded with potato & cheese pierogies, grilled onions, and slabs of cheddar cheese sandwiched between two huge slices of bread. It's served with freshly-made napa vodka kraut and a huge serving of fries.
The Parmageddon thrust Melt into national notoriety when it was featured in Esquire's "The Best Sandwiches in America". (© David Lay/The Lakewood Observer)
We celebrated our 43rd Wedding Anniversary with a special night at Café Monarch. Recognized as one of the most Romantic Restaurants in the US. It is romantic, elegant, and therefore expensive. We love coming here for special occasions and they make special occasions memorable. Every table had a vase of yellow Calla Lilies,
On special occasions I enjoy Belvedere vodka. I have allergies to histamines so I can't drink red wine or whiskey or even much alcohol.
Welcome to a world of culinary elegance and sophistication you will not find anywhere else in Arizona. Named by Trip Advisor as a Top Three Fine Dining Restaurant in the Nation, this family owned and operated gem in the heart of historic Old Town Scottsdale has earned an illustrious reputation for its first-rate service, elegant ambiance, and five-star cuisine.
At Cafe Monarch the menu is always changing, bringing you an ever-evolving array of innovative culinary creations that feature nothing but the finest in premium fresh, local, seasonal, and sustainable ingredients. The four-course prix fixe menus are meticulously designed to delight even the most sophisticated of palates.
Cafe Monarch 2024
An infusion of celery leaves, serrano peppers and black peppercorns. My Bloody Mary special vodka.
iPhone capture washed through NIK Analog Efex 2
HSS
or perhaps, Happy Sloppy Sunday (after too many Bloody Marys) 8-)
Nothing like Bacon and Eggs to get one's taste buds salivating. So simple yet so tasty. Did I mention bacon? Oh how I love bacon :-) If you want to see more of my food photography please browse my portfolio at www.fulcrumimaging.com. Copyright 2014.
We celebrated New Year's Eve with an early dinner at Rusconi's American Kitchen.
For dessert I chose the upside down meyer lemon and ricotta cheesecake, marinated winter berries and their sauce.
Florida Grouper, cauliflower puree, asparagus, sauce verde and tiny greens.
rusconiskitchen.com/holiday-menus/new-years-eve-menu/
"Welcome to Rusconi’s American Kitchen — where we treat your family like our family. Founded, owned and operated by Chef Michael Rusconi, Rusconi’s American Kitchen is an upscale neighborhood restaurant that offers elegant American cuisine in an inviting atmosphere ideal for date night, family celebrations and everyday dining. Come in and join us for a drink, dinner or Sunday brunch!
"Since 2012, Rusconi’s American Kitchen has been serving an approachable yet chef-driven menu of hearty regional American favorites with a seasonal touch. Located at Tatum and Shea boulevards in Phoenix, the restaurant is a neighborhood favorite, yet one that food enthusiasts will drive miles for, and offers affordable yet sophisticated cuisine centered around a wood-burning grill that imparts incredible flavor onto every dish.
"Many of Rusconi’s signature dishes have become regulars’ favorites and Chef Michael takes joy in creating new menu items to reflect the changing seasons and incorporate ingredients at the peak of their harvests. Focusing on fresh and local ingredients native to the valley, Rusconi’s menu features a wide variety of choices with an emphasis on enhancing and elevating everyday comfort food classics.
Pia was a world class chef at one of Vancouver Island's high end restaurants; in the 1980s she gained recognition for her simple, innovative creations, and was considered to be right up there, among Canada's top ten chefs. After getting out of the "high pressure zone" - following the birth of her two children - she developed and oversaw the local high school's culinary arts program and inspired many a young chef, some of whom have gone on to great success. She was a legend. She was also one of my oldest and dearest friends; I knew her for 36 years before cancer finally took her down in 2014, at the age of 62.
I try not to put up too many sad stories on Flickr, because I don't want sympathy anymore than Pia did. But this isn't a sad story, even though it ends with loss, as all our stories must. To live a full and enriching life is all we can ask. It seems that a great many of my closest friends have died young, and I am almost surprised to not be among them - but clearly that ship has sailed, LOL.
I've always loved this photo of her in her kitchen. She lived in a cabin on a creek that empties into the ocean. A dinner invitation to Pia's was a memorable occasion, and she shared more than a few meals with me over the years. She was always down to earth - never ostentatious or pretentious in any way. On her 61st birthday we made pizza for 28 people, and she trusted me to prepare the dough and bake the crusts and make the sauce. She fired up her outdoor cob oven despite the showery weather, and it turned into one of those great, memorable gatherings where... well, you just had to be there.
Pia Carroll, 1952-2014. Everyone loved her. Seriously.
Photographed near Sooke, Vancouver Island, BC (Canada). Don't use this image on websites, blogs, or other media without explicit permission ©2013 James R. Page - all rights reserved.
France, Food, Salad, frisée & lamb's lettuce salad with crayfish tails & salmon caviar, tossed with a very light dill-mustard dressing,
not to overtone the sweetness of the crayfish tails.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
16 million visits in my photostream with countless motivating comments
through the glass, the grill sizzled with stories. the corn, golden and perfect, rested beside charred cuts, while smoke curled into the night like untold secrets. the glow of the fire danced on the glass, capturing heat, laughter, and fleeting moments.
a couple stood nearby, their silhouettes faintly etched into the reflection. she was wary, cautious of the lens. he, light-hearted, teased her fears. "just the grill," i assured her, aiming past their shadows. later, i showed her the shot. her eyes softened. "it's beautiful," she said, almost a whisper. the moment lingered as the fire crackled on, and the city breathed its familiar hum.
China, Beijing, Beverage,
… a chilled, spiced Dry Martini which can blow you away.
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
5,5 million visits in my photostream with countless motivating comments
Germany, Wedel, Valrhona Chocolate-Amaretto Soufflé,
served with a Tonka beans velvet emulsion.
God created Food,
the Devil created Cooks,
…but Women give us the Inspiration!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
The building was Sweden's pavilion at the universal exposition Seville Expo '92.
Architects: Alenius Silverhielm Åhlund arkitektkontor.
In 1993 it was moved to Grythyttan and became one of the main buildings of Grythyttan School of Hospitality, Culinary Arts & Meal Science. The name "Måltidens Hus" means "House of Meals". The exterior is unchanged but the interior is rebuilt for the school.
en.wikipedia.org/wiki/Grythyttan_School_of_Hospitality,_C...
sv.m.wikipedia.org/wiki/Måltidens_hus (website in Swedish)
as early night descends on the streets of barcelona, the glow of a sushi sign cuts through the dimming light, a beacon for the culinary curious. inside, framed by the window, a sushi chef is an artist in his element, his movements a quiet sonnet against the backdrop of the city's twilight hum. his world is a cocoon of warm light and sharper focus as day gives way to night, where every roll is a meticulous masterpiece, every slice a deliberate delicacy. the neon "sushi" sign, a crimson arch above, watches over his dance of dedication—a harmonious blend of tradition and the pulsating heartbeat of barcelona after dusk.