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From the start, this course amused both Charlotte and I. Charlotte a great lover of Matsutake mushrooms was looking forward to sampling this dish, while I was thrilled to be able to capture the "slow" plating and presentation on "film." We were given a blank white canvas where a clear cylindrical vessel was centered, containing a Matsutake puree, sautéed Matsutake, and dehydrated Matsutake stacked one above the other. Above the thick and moussey puree was a thin layer of soy sauce froth and beans, then tucked behind that a raw mango ravioli filled with peanut powder (dehydrated peanut oil) that we were instructed to eat all in one bite. This course embodied everything that could be salty, musky, and viscous. The final touch with the yuzu rind was really very nice as it sweetened each bite ever-so-slightly and provided a lovely contrast to the aforementioned components.
Amuse Bouches
Grilled spring onion, carrot purée, and housemade chicharrones.
bluestem
Kansas City, Missouri
(June 11, 2013)
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Amuse Bouche
Oyster.
Gramercy Tavern
New York, New York
(January 30, 2012)
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My first attempt at doing a photo shoot with a band. After moving indoors from the frigid Winnipeg winter, we did the entire shoot inside Renee's tiny apartment with the help of a white sheet and couch.
Easily Amused is a local Winnipeg band that is composed of Renee Lamoureux and Keith Macpherson (you may recognize Keith from Canadian Idol). They offer up a great range of music, from heart-felt folk, to funky rock. Their great personalities and wonderful musical abilities make them a real blast to see live.
Interested? Then check out their website or myspace page:
www.easilyamused.ca/ea/main.html
profile.myspace.com/index.cfm?fuseaction=user.viewprofile...
Amuse Bouche
Quail egg, "potato chip, and sauteed pea shoots, with chile sauce.
Look for my review at the ulterior epicure.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
i carn't quite read the name on the side of the truck which seems to be having a bit of a rest between activities, this is another Walter build from the early 50's
Amuse Bouche
Chicken croquette.
Niche
St. Louis, Missouri
(April 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Left: Watermelon-mint puree: Like the "Honeydew soup" dessert from my previous dinner at Room 39, this was basically over-minty chunky mouthwash - this time, with watermelon as the side-kick flavor. Refreshing in an unenjoyable way.
Middle: Pear Tomato with Smoked Sea Salt: Best in show. Tomato was fresh, grassy and slightly sweet - melded perfectly with the smokey and minerally black sea salt - especially loved the crunch.
Right: Crispy Prosciutto with Goat cheese and Port reduction: Not bad - the prosciutto was crisp, and had a distinct bacon-like smokiness to it. I wondered if the prosciutto had been crisped (i.e. fried) in bacon grease. It was good. It was even better with the tangy and very fresh goat cheese, chive and balamic - it sort of had a baked potato dressing affect (sour cream, chive and bacon)... with the added sweet-tang of balsamic.
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
Queer Food for Love during the Dirtstar event at the Tenderloin National Forest
"For the closing spectacle of DIRTSTAR at the National Queer Arts Festival, QUEER FOOD FOR LOVE designed a molecular gaystronomy laboratory, to explore nature from an unnatural point of view. Using hydrocolloids and the mysteries of SCIENCE, homos constructed DIY amuses bouches: cubes of rose gel, suspended bubbles of basil foam, fresh strawberry caviar spheres, and brittle bites of tarragon and garden flower glass. Summer, deconstructed, and reconstructed, in a variety of new sights and textures. Just like homosexuality, "it ain't natural," but it sure is yummy, and you won't know it until you try it. Viva summer, viva DirtStar, and viva sexperimentation. "
She was riding around on her little black plastic motorcycle. Everytime she stopped, she looked at me to see my reaction. I see her expression as one of amusement and expectation. Later at dinner she decided that I was a friend and came to sit on my lap.
One of the children of the Kingdom.
Natural light, outside, and in the middle of a very windy day.
4104c2s
Preparations culinaires KitchenAid Nespresso oranges ustensiles torchon fouet biscuits petits fours carrelage métro balance oeufs eggs mousse chocolat vin tomates couverts table fete amuses-bouche assiettes verres jambon pain bread moule silicone aperitif ATANA studio Anthony SÉJOURNÉ
Left to Right:
Cucumber, Olive Oil-Poached Tuna, and Olive: Flavor-wise, my favorite, although I generally dislike oil-poached tuna. I had been reading the menu in the days leading up to our dinner (the restaurant changes the menu daily), and this tuna was probably left over from the Olive Oil-Poached Tuna main course offered the night before.
Grilled Turnips, Radishes, and Garlic Scape with Aioli: Loved the grilled turnips and radishes. Way too much aioli (but, I'm not a mayo/aioli type of guy). Garlic scape was too tough and not pleasant to eat, and somehow lost all its punget flavor!
Prosciutto-Wrapped Fresh Fig: A classic combination - too bad the proscuitto was too leathery and the fig too ripe. The fig melted and I was left with a mouthful of salty chewy ham. Nice balsamic reduction on the side. I did notice that all the other diners got just one tiny amuse, we obviously got something special. It put me on edge.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
Amuse Bouche
Radishes, whipped butter, balsamic vinegar.
The American Restaurant
Kansas City, Missouri
(May 24, 2013)
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