Owain found it amusing, certainly.

The Argentinian was not best pleased with his 2nd round match being scheduled at the end of the day after lengthy rain delays

You tell me... found at the 'Fotografica' fair in Nieuwegein, the Netherlands, 10th of November 2013.

Mr Lucky Goes Latin

Mancini, Henry

RCA Victor LPM-2360

1961

Amuses Bouches

Blue Hill at Stone Barns carrot and radish; "beet burger," and pancetta-wrapped asparagus with toasted sesame shell.

Notes: This was an easier way to photograph all of these pre-meal nibbles. These were all great, particularly the "beet burger."

Amuse Bouche

Cured duck breast, baby radish.

The American Restaurant

Kansas City, Missouri,

(March 15, 2013)

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Left: Cauliflower panna cotta.

Notes: A baby version of an almost identical dish that I had at Per Se in NYC. I thought this version was more successful in some ways. bluestem's had much more of a cauliflower flavor. Also, the one at Per Se had a slightly bitter element to it - partly from the caviar, but I suspect also due to the oyster glaze.

I would have to say that Per Se's panna cotta was just a bit more creamy and luscious, but there was also too much of it. I'd have to say that the chive shred on the bluestem tough and distracting - kind of ended up like being floss.

Middle: A shot of carrot juice topped with a tomato foam.

Notes: My friend remarked that this amuse smelled like a garden. And so it did. The tomato foam on top was clean, as was the carrot juice on the bottom, which was sweet.

Right: Shrimp bisque with sherry vinegar foam.

Notes: Extremely complex and intensely flavored. I really enjoyed this cup of warming soup. It was like drinking an entire ocean's worth of shellfish! The sherry vinegar foam was probably my favorite aspect of this amuse - a bright high tang of vinegar really complimented the rich soup. This soup reminded me of the Asian-inspired flavors that I might encounter at Jean Georges in New York.

The place and car that started it all.

I panfried the heads and legs of some tiger prawns, with some garlic and salt. Then blizzed it, added chickenbroth and some shaoxing wine. Sieved it, served with some fresh coriander. It was just an improvised experiment, never used the heads before, but it wasn't bad, not bad at all.

A former Olympic table tennis player(Sydney 2000) easily amuses her new husband with her amazing skills.

5Dm2 24-105L, AB1600 through BD cam left.

Amuse Bouche

Cantaloupe and cauliflower "cloud."

the ulterior epicure

i have always found disney an aphrodisiac

dav

At the Eiffel Tower Restaurant in Paris , Las vegas

Photos taken in Public art space in Cambridge, MA.

Modeling by Hanz Landes.

Photography by Andrew Hashkes.

Property of A.M.H Studios.

Poached eggyolk with potato and sorrel. With some salty bits which I'm not sure of, probably bacon and/or small panfried cubes of potato. (Should have made notes). Although the eggyolk wasn't as runny as I hoped it was still a very nice amuse-bouche

Restaurant Amarone

Meent 72a

3011 JN Rotterdam

Lees hoe ik het vond op mijn restaurantblogje

A-muse Boutique and Art Gallery in Zamalek - Cairo hottest contemporary lifestyle space

Elotitos Tatemados

Mayonesa de café y polvo de chicatana (hormiga). (Smoked baby corn with coffee mayonnaise and ant powder.)

Pujol

Mexico City, Mexico

(October 28, 2011)

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I was in a colony on the way home from the trip to Ontario. And of course i had my camera along. They asked to see it, use it, and abuse it. She was quite amused i think.

What is this object called? First one to answer wins a prize! :-)

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.

Goat cheese yogurt, bee pollen honey and microgreens

Amuse Bouche

Jean Georges

New York, New York

(February 2, 2012)

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(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.

Maple Custard (Gerard Craft)

Shiitake, dashi "caviar."

Paired with NV Scarpetta Pinot Nero / Franconia "Timido Spumante" Brut Rosé, Friuli (Italy)

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Prince Albert Street Fair watching the entertainers

Strawberry Gazpacho

Fig leaf curd with flowering coriander.

Read about this meal at the ulterior epicure.