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Amuse-bouche:
Masterful compilation of flavors and textures:
- turnip and butter
- cucumber, cured salmon and salmon roe
- foie gras and gelee
- clam custard
- cornet
Foie Gras bite was particularly memorable.
Amuse Bouche
Carrot-ginger soup with lime foam.
Bluestem
Kansas City, Missouri
(June 27, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Parte de la sesión fotográfica para Amuse! Ropa interior de diseño
www.myspace.com/amuseropainterior
Modelo: Mariana Marino
www.chilevision.cl/home/index.php?option=com_galeriachv&a...
Marca: Dopamine Graphics www.myspace.com/dopaminegraphics
The Akha Nuqui are an ethnic group who live in the hills north of Phongsali in northern Laos. Married women wear gorgeous headdresses bedangled with silver coins and beads. We did a three-day trek to several villages, where we stayed with village chiefs and their families. The Akha are animist and follow prohibitions such as not whistling inside the house in order to prevent attracting bad spirits. On the way out, our guide believed that he had been cursed by black magic in the last village. Read about our hill tribe trek at designthinktravel.com/black-magic-in-the-akha-hills-trekk....
Lemongrass and lobster soup, spiral root vegetables & purple orchids
(part of the 4-course Valentine’s Day menu that included a glass of sparkling, $85/pp)
Entice Culinary Lounge
1036 Queen St. W.
Toronto, ON
(416) 368-4231
enticelounge.com
Twitter: @enticelounge
Owner: Ali Kaabi
Chef: Ryan Wilson-Lall
Introducing for TorontoLife: torontolife.com/food/restaurants/introducing-entice-culin...
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* Best of 2006 * Dish
Read about this dish and the other 25 Best Dishes of 2006 on my blog.
Alain Passard's famous Arpege Egg contains a poached egg yolk topped with chives and a generous dollop of sherry vinegar-whipped cream. The cream topping is drizzled with a touch of maple syrup and garnished with fleur de sel.
Taste: The sherry cream was wonderful against the warm gooey yolk at the heart of this amuse. However, the real treat was the how the maple syrup and fleur de sel played off each other in a delightful and tasty sub-plot.