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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
Amuse Bouche
Parsnip panna cotta with carrot gelee.
Notes: You know the old (foodie) saying: every fine dining meal begins with a white panna cotta. (I've had cauliflower panna cotta, cocoa butter panna cotta (yes, as a savory course), uni panna cotta, malted sunchoke panna cotta, white pepper panna cotta, cucumber panna cotta, Maytag blue cheese panna cotta, sweet corn panna cotta..., etc.). This, I add parsnip panna cotta.
What I enjoyed about this pairing, is the earthy, natural sweetness of both root vegetables. The panna cotta was very smooth and silky, the gelee was supple and not too firm. The flavors were very clean and simple, not at all muddy.
Read about this meal at the ulterior epicure.
beef tartare in brik pastry; chicharron; jamón ibérico croqueta; pickled persimmon with marcona almond
470 Pacific Avenue, San Francisco, California
415.775.8500
twitter: @frodnesor
instagram: @frodnesor
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi ( topped with plum).
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
568 Union Avenue
Brooklyn, NY 11211
Phone:(718) 388-7121
Premium dessert tasting menu
To read more about this visit, please CLICK HERE
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
The Woman Who Amuses Herself
a Chicago premiere by Victor Lodato
Directed by ensemble member, Nathan Pease
June 25 - July 24, 2016
In 1911, Vincenzo Peruggia, a worker at the Louvre, committed the crime of the century by walking out with the Mona Lisa hidden under his coat. Peruggia then spent two years in his Paris apartment alone with the mysteriously smiling woman as his muse. But was he an Italian patriot who believed “La Gioconda” should be returned to her native Italy? Or was he a not-so-common thief seeking his fortune?
Leonardo da Vinci’s masterpiece has attracted, inspired, and perplexed millions of admirers across generations and continents but what makes the Mona Lisa so special? Was it her theft alone that brought her the world’s attention? Meet Vincenzo and others affected by the smiling lady in this intriguing whydunnit.
Nathan Thompson as Vincenzo Peruggia
Photo credit: Steven Townshend
At the AMUSE Museum, Asakasa, Tokyo: the amazing Boro Textiles exhibition. Photo courtesy of Lucia Lapone
Amuse Bouche
Brandade with local San Marzano tomato jam.
Notes: Perhaps not the most attractive amuse bouche, nor the most finely textured, but it('s not supposed to be and it) was wonderful. The brandade was served warm. The best part of this amuse bouche was the contrast between the briny, salty brandade and the sweet San Marzano tomato jam.
Read about this birthday celebration dinner at the ulterior epicure.
Amuse Bouche
Parsnip panna cotta with carrot gelee.
Notes: You know the old (foodie) saying: every fine dining meal begins with a white panna cotta. (I've had cauliflower panna cotta, cocoa butter panna cotta (yes, as a savory course), uni panna cotta, malted sunchoke panna cotta, white pepper panna cotta, cucumber panna cotta, Maytag blue cheese panna cotta, sweet corn panna cotta..., etc.). This, I add parsnip panna cotta.
What I enjoyed about this pairing, is the earthy, natural sweetness of both root vegetables. The panna cotta was very smooth and silky, the gelee was supple and not too firm. The flavors were very clean and simple, not at all muddy.
Read about this meal at the ulterior epicure.
an amuse-bouche arrived in a miniature crystal glass, a lobster custard with pickled vegetables, almost like a garnished neptune panna cotta...
Read my full review here:
www.bradleyhawks.com/2011/04/marea-tide-is-stronger-than-...
Amuse Bouche
I think this included cucumber and avocado.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Amuse Bouche
Tuna and foie gras, with shiso.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Amuse Bouche
Roasted beet, mascarpone, Champagne foam.
Notes: This reminded me of the beet and horseradish foam amuse I had at Bouley. Except, this was better executed.
The champagne foam had fizzled out by before I could get a stable shot. Sorry. Just imagine a frothy top to this gorgeous amuse.
This was basically a borscht gone uptown. Under the frothy dome are dices of red beets suspended in a jelly-like substance layered on top of luscious mascarpone. The flavor of the beets and accompanying jelly was rather mellow (not muddy at all), countered by creamy and slightly tangy mascarpone cheese. The champage foam added just a bit of yeasty dryness that was not unwelcomed (it's later to show up on one of my dishes as well).
The only note I make is that the beets weren't as silky as I would have liked them... just a tad more al dente than I would have preferred. I was expecting silky. Instead, I got meaty.
Amuse
- gouger, herbal soup, fried rice ball.
All were pleasing, although I did not care for the soup much.