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Duck Prosciutto
Apple butter, cherry mostarda.
The American Restaurant
Kansas City, Missouri
(April 4, 2012)
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Amuse Bouche
Quail egg, "potato chip, and sauteed pea shoots, with chile sauce.
Look for my review at the ulterior epicure.
no limitations, no boundaries it's like an art
an old photograph taken using Minolta XG-M Negative Film scanned at Epson GT-X750
Best view on LARGE
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.
Course 3, a crisp chiccharone topped with finely diced sauerkraut, tiny piped dollops of blood pudding and a bacon aioli. It was like an airy h'orderves, but gone are the boring pate on cracker days, instead a well balanced, and pretty triple-bite that just evaporates as it hits the tongue neither weighing down the palate nor leaving that back of the throat lingering sensation (i.e. no chiccharone burps) which I appreciated especially since 1) we had a full dinner of many tastes ahead; 2) there's nothing worse to ruin a nice experience than to have an overwhelming taste haunt that back of your throat on a nice night. (A bit too much detail, I am aware, but it is a detail that could affect a nice experience).
Amuse Bouche
On the left was a tuile cigar filled with come kind of cream with peanuts. On the right is a crispy taco with various creams.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
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Amuse Bouches
Grilled spring onion, carrot purée, and housemade chicharrones.
bluestem
Kansas City, Missouri
(June 11, 2013)
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While waiting for our plane at the Seattle Airport terminal, Terry takes my picture while I amuse myself.
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...
Trio of Sushi
Right to Left: Mushroom and Pepper Maki; Salmon Nigiri, and
Zirbelstube
Stuttgart, Germany
Amuse Bouche
Cheese-filled cracker, smoked salmon panna cotta (page 132 of "bluestem, the cookbook"), and chicharron with salt and vinegar powder.
bluestem cookbook dinner
bluestem
Kansas City, Missouri
(November 13, 2011)
Since we said we're supposed to be amusing, I guess I'll just totally embarrass myself with this shot ... which is actually quite typical for what I usually end up doing when photographed! I know I look totally ridiculous compared to all the gorgeous glamour shots in the aMuse pool, but ... oh well!
*excitedly awaiting Anna-Karin's driver license shot to see if it's anything like mine*
Amuse Bouches
Notes: It was pea puree in puff pastry, a little tartlet with something I can't remember inside, and then a hibiscus spheroid.
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.
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 Gueule (6 distinct one-bite tasters served on a horseshoe shaped plate):
raw oyster from British Columbia
pickerel dumpling served in a sacue of reduced fish stock, wine, olive oil, and balsamic vinegar sauce
crab salad (daikon strips, lemon juice, mayonnaise and shallots), fresh grated horseradish garnished with Okinawan sea grapes
head cheese with pickled string beans and beets
house-smoked ham on sourdough crostini
a shooter of PEI mussel soup
Another delicious display of Korean-Italian (and French technique) fusion, this time featuring a crisp (tasty!) wonton wrapped arancini on a thickened tomato sauce. This course had a great cheesy ooze that was not only mouthwatering but also awesome in textural contrast. One of my evening favourites.
Paired with a very neutral Creemore Springs Traditional Pilsner