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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)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
(Rollover picture)
The meal began with a presentation of beet and Gruyere cheese filled gougieres.
Taste: the beet (you can see the pink filling peeking out the bottom of the gougieres in the picture far left) was discernably sweet and earthy. The Gruyere, sharp and salty. A nice little way to welcome me back to the Avenues.
Blue Hill Stone Barns, Pocantico Hills, New York
July 28, 2011
630 Bedford Road
Pocantico Hills, NY 10591
+1 (914) 366-9600
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.
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.
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.
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.
duck orange and watercress forks served with a mint chilli and lime dip
(i know i should have, but i couldn't be arsed - and don't know if i had enough plates left - to plate these individually)
Amuse Bouche
Tomato gazpacho with garlic crouton, balsamic vinegar and olive oil.
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)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Cucumber granita with olive oil, prosciutto and chili flakes. Delicious.
Stella, Glen Ellen, California
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.