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The vortex creates, the empire profligates. In the synoptic reality, art objects are reproductions of the musings of the vortex -- a vortex that uses the empire as a zeitgeist to deconstruct ideas, patterns, and emotions. With the devolution of the electronic environment, the vortex is approaching a point where it will be free from
the empire to transcend immersions into the machinations of the Delphic reality.
Work of Proto-Art in the Age of Symbiotic Reproduction contains 10 minimal quicktime engines (also referred to as "memes") that enable the user to make reflective audio/visual compositions.
measuring chains, constructing realities
putting into place forms
a matrix of illusion and disillusion
a strange attracting force
so that a seduced reality will be able to spontaneously feed on it
pathlost's work investigates the nuances of surveillance cameras through the use of slow motion and close-ups which emphasise the Symbiotic nature of digital media. pathlost explores abstract and satirical scenery as motifs to describe the idea of cyber-intuitive reality. Using consuming loops, lasers, and allegorical images as patterns, pathlost creates meditative environments which suggest the expansion of space...
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Amuses Bouches
Aft to Fore:
Beet Macarons
Passion Fruit and Foie Gras Croquants
Worked surprisingly well, although I have to admit that the sharp croquant sides were kind of sharp. But I guess that was my own stupid fault for receiving the package in my mouth the way it was presented.
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.
Amuse Trio:
- potato fritter, lobster wrapped in lard, squash custard.
Butternut squash custard is a clever play on chawan-mushi. Custard was absolutely perfectly made - no dry ornt edges, silky smooth and well-seasoned. Pine nuts on top gave this little bite a nice crunch.
I had an opportunity to taste an earlier version of this dish - what impressed me more than anything else is how Chef Michael Anthony was looking to improve it, and how he and his team managed to achieve it.
Please take a look at the entire Gramercy Tavern Dining Room picture set, as well as earlier Gramercy Tavern collection. Please consider Overall Impression, as it may influence you NYC dining choices.
Fluke
Shiso and yuzu gelee.
Notes: The fluke had been wrapped in shiso and paved over with an opaque layer of yuzu gelee.
Read about this dinner at the ulterior epicure.
Amuse Bouche
Onion soup with apple purée and croutons.
Peacock Inn
Princeton, New Jersey
(September 8, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
It was quite amusing to watch my Twitter stream - which is largely a mixture of Americans and Brits - during the England-USA game of the World Cup.
Amuse Bouche
Coconut milk, kohlrabi, hibiscus, cilantro.
The American Restaurant at The James Beard House
New York, New York
(January 22, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Burton Overy is an attractive village with a church to match, St Andrew's being a mostly 14th/15th century structure in yellow/brown ironstone with limestone dressings giving that two-toned look that is such a pleasing feature of so many of Leicestershire's churches. It sits within a generously sized churchyard which adds so much to its picturesque charm.
The building consists of two main vessels, the nave and chancel that greet the visitor on approach and the north aisle and larger north chapel (whose east ends are similarly designed with large Perpendicular traceried windows side by side).
Within the church is darker and more atmospheric, the light level kept lower owing to a reasonable amount of Victorian glass. The medieval chancel screen remains in place and the nave roof is supported by some amusinglly quirky corbels.
This is an attractive and rewarding building to visit and happily is (or certainly was pre Covid) normally open for visitors during the day.
Amuse Bouche
Lardo on a kimchi crisp.
Auberge du Soleil
St. Helena, California
(September 25, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Apricot sorbet.
Uchi
Austin, Texas
(July 2, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Uchi
Austin, Texas
(July 2, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography