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So overgrown that neither human, sheep or dog would be getting through unless they hacked out the vegetation :-)
JPhilipson & I were fortunate enough to be the recipients of alan wong's signature li hing amuse bouche, courtesy of a new twitter friend.
it was delicious...so worthy of an alan wong signature dish!
the pineapple room by alan wong.
macy's, ala moana center.
honolulu, oahu, hawaii.
Pickled baby banana, lightly bruléed, pink peppercorn, sea salt
Iberico ham
Musk melon gelée, roasted pumpkin seeds, finger lime cells
Black cardamom cookie, ricotta cheese, pistachio
Wine Pairing: 2007 Ferrari “Perlé,” Trento
Wurd.
I didn't wake up until about 1pm today, and I just decided to clean my room because it REALLY needed it. I used the furniture polish and everything. It was bad.
I absolutely DESPISE making my bed :( So I am kicking my bed and not amused :D
Then Mom and I went to El Chico for dinner where I had chips, salsa, queso, and a brownie skillet sundae. Lol.
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.
I did it with my knife, so it wasn't as clean as using a proper cutter, but oh well.... This is a Miso Egg Drop Soup with Bergamote oil and lobster
My art journal workshop word of the week is amuse. I had just taken a self portrait of me "dusting." LOL!
Digital elements by Tangie Baxter at Scrapbookgraphics.com
Foie Gras in Red Wine Jelly, Smoked Oysters, Persimmon layered with Butter and Cheese Breadstick; onboard NH006 NRT-LAX
this is not my work...I am just a photographer taking hdr graff pictures.
LEGAL DISCLAIMER: I Do Not Condone Any Acts Of Vandalism Nor Do I Participate In Such Criminal Activity. I Am Simply An Observant and Take Photos Of This Graffiti You Have Come Across. ALSO I Will Not Condone Any Usage Of My Photos To Support Any Legal Matter Involving These Acts Of Vandalism Therefore YOU ARE NOT WELCOME TO VIEW OR TAKE THIS MATERIAL For ANY Purpose...
This replaced the packaged snacks from the last time I flew this route, so good on ANA.
I couldn't really tell you exactly what each item was but the fancy potato salad like thing at the top was really, really delicious.
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
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.
White Bean Soup with Chorizo & Chives www.TheKitchin.com
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
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.