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Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
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
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Amuses Bouches
Left to Right:
Passion Fruit and Foie Gras Croquants
Herb Croquettes with Liquid Foie Gras
Awesomeness in a little green circle. The outside shell was thin and slightly crispy. It literally was like a hollow round filled with liquid foie gras.
Truffle Gelee Balls
These were not unlike the liquid beets that Humm does at Eleven Madison Park. Actually, this technique is used everywhere now. These truffle gelee balls were middling; tasted more like truffle juice (or water) than truffles.
Read about this meal at the ulterior epicure.
* 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.
Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
Le montant du portique qu'Hermelin avait cassé, lui sert à présent de poteau de jeu.
Il lui plait beaucoup. A Félicie... aussi !
I have provided translations if you hove over them ..
These were put up by the Berlin daily Die Tageszeitung after Kai Sues and lost when they claimed that he had sought an operation to use parts of corpses to enlarge his allegedly extremely small penis. There has always been arch rivalry between the papers, and this shows just how far the feeling goes against kai.
Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
I stopped into the neighborhood butcher on my way home to pick up some ground meet for the freezer and was, as always, amused by the quirky atmosphere of the place and the excellent, friendly service of the outgoing staff who always have some friendly things to say. The staff are clearly selected with personality in mind as well as butcher skills.
This man caught my eye and upon leaving the shop I asked myself why I hadn’t asked to take his photo. I even visualized how I would pose him, leaning on the counter where I had been served just a couple of minutes beforehand. So, I circled back and locked my bicycle back up at the curb, entering the shop with my introduction on the tip of my tongue. Problem: he wasn’t there. He must have gone on a brief break. I pretended to be checking out something in a cabinet in the rear of the shop as if I had forgotten something, then exited.
I was caught in a bind at this point, knowing that if I went home without giving it a try I would feel disappointed, but also realizing I could only go in so many times without raising suspicion that I was casing the joint for a holdup. I walked up the street for a couple of minutes, then circled back and could see through the window that he had returned to the counter.
I went in and told him I’d had an afterthought upon leaving and wished I’d asked to photograph him for my project because I thought he would make an excellent subject for an informal environmental portrait. He knew of Flickr and said “I don’t mind. Go ahead.” Meet Zack.
I told him of my idea of having him lean on the counter and asked if he could move to the front of the shop where there was more light from the window and simply look into my lens. Click, click, click. I took three photos and could see that customers were coming in so I thanked him and asked his name and if he had been working there long. “Since the beginning” he said with a smile. “What’s your favorite thing about working here?” I asked. He gave a thoughtful pause and said “It’s the people. This is a great neighborhood and I love meeting the people every day.” Good answer. It is a fantastic neighborhood and the people are nice.
Zack took my contact card but declined my offer to send a photo. Thank you Zack for participating in 100 Strangers. You are now Stranger #474 in Round 5 of my project. I’ll see you next time I’m shopping for meat.
If anyone reading about Zack is looking to buy meat in the Riverdale neighborhood of Toronto, I would recommend The Meat Dept. on Danforth. They are upbeat, outgoing, and sell high quality meat. (themeatdept.wordpress.com/)
Find out more about the project and see pictures taken by other photographers at the 100 Strangers Flickr Group page
To browse Round 1 of my 100 Strangers project click here: www.flickr.com/photos/jeffcbowen/sets/72157633145986224/
To browse Round 2 of my 100 Strangers project click here:
www.flickr.com/photos/jeffcbowen/sets/72157634422850489/
To browse Round 3 of my 100 Strangers project click here: www.flickr.com/photos/jeffcbowen/sets/72157635541434065/
To browse Round 4 of my 100 Strangers project click here:
Amuse Bouches
Back to front: brioche topped with carpaccio of scallop and fried capers, a squid ink tartlet with avocado purée and salmon roe, and tuna and cod roe with sesame.
Antoine
Paris, France
(March 1, 2014)
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