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Amuse Trio:
- potato fritter, lobster wrapped in lard, squash custard.
I started from the middle - can you blame me? ;-)
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.
The kick-off for us at restaurant week. We went to C restaurant down in Yaletown. The amuse-bouche was smoked local salmon stuff with cream cheese and chives.
Amuse Bouche
Jean Georges
New York, New York
(February 2, 2012)
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Strawberry Gazpacho
Fig leaf curd with flowering coriander.
Read about this meal at the ulterior epicure.
CT and I were greeted with a flight of small bites soon after we put in our order (tasting menu. Easy).
On the slate plate:
1) curry pistachios - nice
2) freeze-dried corn coated foie gras-port wine ball - okay, pops like liquor filled truffle in the mouth
3) Caipirinha cube - juicy, melon sweet, but light-floral finish
4) potato croquette - creamy, one bite, with refined/fine breading
5) olive stuffed with pink grapefruit - nice, slightly green but good
A laser cut pendant and a matching 3 inch embroidery hoop.
Blogged at hugsarefun.com/amuse-bouche-swap/
Japan Airlines JL 7 BOS-NRT
Served with featured cocktail "Cranberry Juice Boston Cran-Shu"
JAL's cocktail of cranberry juice and Japanese Sake. Please enjoy the celebratory cocktail of Boston and Japan in harmony.
St Andrew, Orwell, Cambridgeshire
I cycled north from the large, merging commuter villages of Melbourn and Meldreth. Now, for the first time today I was moving away from the busy A10 and the Cambridge to Kings Cross railway line into Cambridgeshire's borderlands with Bedfordshire. In the far distance I could see the village of Orwell nestling against the south side of the same chalk ridge as Barrington, only further west, and the ridge here is higher. It makes a lovely backdrop for the church which I could see from miles off across the flat plain. The road was hedgeless and empty, and this was the one place all day I felt the west wind strongly. A marker beside the road reminded me that the long straight into the village runs along the Greenwich Meridian, at which I couldn't resist weaving back and forth across the road chanting 'now I'm in the western hemisphere!" and "now I'm in the eastern hemisphere!" until I heard a speeding landrover coming up on me from behind, and then I arrived on the village high street. Set steeply above the street was the church.
St Andrew was strikingly different from any I had visited so far today. The high, Perpendicular chancel rises dramatically above the lower aisled and clerestoried nave, and the tower is wide and squat. It was very attractive. Steps led up from the village street, and the churchyard continues to rise beyond the church to the north. A large, open interior, the nave and aisles necessarily playing second fiddle to the chancel. The vast east window is filled with early 1960s glass by one of my favourite modern artists, Leonard Evetts of the York School. It is one of his largest works, depicting Christ in Majesty attended by various Saints above scenes from the Gospel with an emphasis on those featuring St Andrew. It is thrilling. Everything in the interior leads towards it, which is just as it should be. When you think of how many dismal east windows there are in this world, how lucky the parishioners of Orwell are to be able to sit and look at this every Sunday - I hope they appreciate it.
And then I crossed the busy Cambridge to Sandy road, and in the lanes beyond I entered a quite different landscape. Now the rolling fields were smaller and well-hedged, there were copses and horses, and an intriguing tower poking above the treetops. I was entering the farmlands of the Wimpole estate.
Clockwise from top left: cured salmon with avocado mouse wrapped in radish; celeriac soup with cranberry foam; tapioca crisp with spiced apple infused with red chili.
Jean Georges
New York, New York
October 28, 2012
Day 240 ~ Myles Seems Amused
The boys got back home just in time for dinner. Mom and I cooked while Curtis grilled and we set the table so that we could all eat together. The boys took a swim just before dinner (hence the shirt-less Dominic) and we settled in for nice conversation and laughter. Myles, who also has some serious issues with his eyesight like my husband, fit right in from the get-go and the kids loved him. He seemed amused by us and was so much fun to have around.
It was a big day at work. We had a talent show tonight and this was my own favourite star from the show - my boy rocking a solo on the bass. TGIF!
Amuses Bouches
Roasted Red Pepper and Comte "Quiche": Tasted just like pimento cheese on pastry.
Goat Cheese with Almonds and Green Celery: Really lovely almond flavoring in the goat cheese truffle.
Hamachi with Pickled Mushrooms: (On the spoon). Very mild, earthy flavors. I was expecting more tang and salt from the pickled mushrooms.
Read the review at the ulterior epicure.
Amuse:
- Foie Gras, Gelee, Beet Marshmallow.
I absolutely loved the Foie with Gelee on both visits.
Please take a look at the entire 11 Madison Park/ Lunch picture set, as well as 11 Madison Park/ Dinner set shot earlier this fall. I would also like to give you a chance to see food of 11 Madison Park under much better lighting conditions, photographed and described by ulterior epicure..
Please consider Overall Impression , as you make your dining destination choices - I humbly hope to be of assistance.
Whiskey & Ginger Ale
Tea infused with whiskey, nitro-frozen ginger crystals
The chef's version of ginger and whisky combined with "something hot and cold" (perhaps a subtle tease at a similar course served at The Fat Duck). Icy flakes of ginger flavoured crystals were contrasted with a warm splash of whiskey flavoured tea. We were told that the delicate ginger shards were produced by taking ISI made ginger foam and quick freezing it to -160 degrees Celsius using liquid nitrogen before being broken up into the resulting crystals. The contrast of the warmth of the tea and cold chill of the ice was a unique sensation; although the tea and the exposure to room temperature air started to transform the nuggets into a semi-icy slush as I was finishing the dish (given that it stayed frozen for a good 2-3 minutes at the table, I was already quite impressed). The flavours of both ginger and whiskey were subtle, yet present, which I found quite pleasant given that I'm not a huge consumer of whiskey (although I like it brushed on ribs); its role as a meal opener, refreshing, cleansing, and appetite inducing.
The meal started with a twist on a cucumber-gin cocktail - one that was fused with the once popular (although still enjoyed by the masses) bubble tea. Large tapioca pearls were infused with rosewater and settled at the base of strained cucumber juice topped with Hendricks gin sorbet and juniper cream.
A bubble tea for adults and while refreshing, possibly the only misstep of the meal. When Chef Carlson came to chat afterwards, I felt terrible to mention how the tapioca pearls were not cooked well (mushy outside, raw/hard center - tapioca, especially the large ones have a particular cooking method. I know. I used to part time and had a reputation to make excellent pearls. It's a combination of boil, steep, drain, ice, re-consititute with sweetener. The ratio of liquids and temperature is important as well). The use of rosewater added floral, but almost soapy notes, and when the overly boiled (but still raw) pearls were soaked in it, only sent the beads towards decomposition.
Amuse Bouche
Tomato gazpacho with garlic crouton, balsamic vinegar and olive oil.
Read about this meal at the ulterior epicure.
Amuses Bouches
Left to right:
Beau Soleil Oyster
Cod Brandade Croquette
Beef Tataki
Read about this meal at the ulterior epicure.
Amuse Platter: Breadsticks wrapped in Parma ham, Some other kind of breadstick, Foie gras coated in wine jelly
Amuse Bouche
I'm tempted to say that this was a nugget of shaved asparagus on a branch with something creamy and mustard seeds. But I can't recall.
Chef & Sommelier
Helsinki, Finland
(June 3, 2015)
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