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Amuse Bouche
"Mashed potatoes" coated in a crispy crust.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
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Smoked Salmon Tartare
Pumpernickel.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
(Rollover picture)
King crab, tomatoe confit.
Cup of corn soda - *LOVED* it - it was like carbonated pureed sweet corn chowder (believe me, it was good!).
He was trying to get some food at the cafeteria and I was blowing his cover! Not the best lighting but I like the look on it's face.
Try the large view??
When we arrived* to the Aviary, we were welcomed in to the standing bar area of the bar (behind us Aviary's kitchen/bar) and greeted with a shot of something that had notes of raspberry/strawberry. I wish I had paid more attention, however we were late and everything rushed at us and all I knew was to strip myself of my jacket, hang up my purse (notice the purse hook on the table), meet and greet other B&E-ers for the evening, grab my camera, take a shot, and then imbibe. That was short lived too as we received our second cocktail as soon as we started to empty this first shot.
*for MG and I, a little late... our dinner at Acadia (Chicago) went a little longer than initially scheduled.
Amuse Bouche
Vichyssoise panna cotta, smoked olive oil, Steelhead salmon roe.
Read my review at the ulterior epicure.
Amuse Bouche
Basil espuma.
Arola
Santiago, Chile
(April 4, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography>
Arola
Santiago, Chile
(April 4, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Flying business class Vietnam Airlines Sydney to Saigon (Ho Chi Minh City). See blog post: www.thefoodpornographer.com/2012/08/29/flying-business-cl...
Squid ink wafer cream sandwich and a corned beef croquette
Read more at www.ross-eats.co.uk/2012/01/roganic-reviewed/
Amuse Bouche
Cured duck breast and apricot compote. Extra virgin olive oil and pepper.
Notes: Very good apricot. Totally overwhelmed the cured duck, which I don't remember tasting at all.
Amuse Bouche
The one on the right is a cube of goat cheese covered in feuilletine. The one on the left is some kind of raw fish (was it snapper?).
The Modern
New York, New York
(May 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Martin our friend and fellow photographer stopped to talk to the children living in the shanty town at Mandaly dock area. They were fascinated to see the image of themselves in his camera.
We had to tread carefully in this area as rubbish and flotsam scattered the sand. The children were very pleased and amused to see us as not many tourists visit this poor area.
Amuse live @ Groundlift Studio Ammersee - Surround Sound by Umberto Echo and live visuals by me
see a vdieo here: www.instagram.com/p/DPjQ8xXDRk-/