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tomato confit and eggplant caviar on a black sesame cornet. karen had the one further back which is salmon tartare with a red onion confit. savory delights! per se, new york city.
Pumpkin soup with balsamic reduction, ricotta cloud and a side of pignoli nuts.
To read my review of this meal, please click here
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved.
Amuse'UM '09-Lisa Bokovoy (Museum Marketing & Communications Coordinator), Mary Ryan Fink, Janell Bozza (Museum Development Coordinator), Becky Lenz, Mary-Grace Deese-Playground Chic Attire; Credit-Imagine It! The Children's Museum of Atlanta by Kim Link
Amuse Bouche Fried smelt, fish maw.
The American Restaurant
Kansas City, Missouri
(March 16, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Pumpkin soup with balsamic reduction, ricotta cloud and a side of pignoli nuts.
I had a tasting menu lunch with a good friend of mine, Michael T. If you are interested, please see his photo set.
To read my review of this meal, please click here
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved.
Cauliflower velouté, cilantro oil - sweet, voluptuous, smooth.
Pâte brisée with roasted cauliflower, cauliflower puree, lime purée, chili spice - loose, airy buttery base, a touch of heat punctuated by sweet roasted cauliflower and clean burst of lime. Really nice. Both whets appetite and gets taste buds going (not to mention being pretty and dainty).
Cursing in a language other than your mother tongue will inevitably lead to such hilarious results as this.I think though that one gets the general gist,and it does appear that the"artist" was running out of paint toward the end of his "work".(spotted in a quaint little backstreet in the old part of Rethymnon in Crete.)
Tete en Fromage
Head cheese with Red Fife whole wheat crackers
Stone ground Red Fife heritage wheat courtesy of Patricia Hastings
Heritage pork from Sherry at Chick-A-Biddy Acres.
Course by Frank's Kitchen
Classic done so well. As a non-cooked oyster lover, this pleased me immensely. This was as good as the first time I visited Frank's Kitchen in the company of M&T in January (wow, I'm behind with posts).
www.torontolife.com/daily/daily-dish/aprons-icons/2011/07...
Amuse Bouche
Beets, whipped goat's milk feta, citrus zest, Banyuls vinegar.
Read about this meal at the ulterior epicure.
It's potato croquettes with coconut milk-based sauce.
To read about this visit, please go to The Wandering Eater
© 2010 Tina Wong; The Wandering Eater. All Rights Reserved.
Irati Taverna Basca, Barcelona, Spain
July 4, 2011
c/ Cardenal Casañas, 17
08002 Barcelona
+34 (902) 52 05 22
Amuse office mates with this playful but useful desk organizer from CSB Commodities. The Butt Station desk accessory holder depicts a sculpted person perched on the likeness of a toilet seat, holding a roll of tape as one might hold a roll of toilet paper. For removing strips of tape, a tape cutter is built into the seated figure’s toes while it clasps a pen in its mouth to provide quick access. The back of the accessory holder props up a small notepad or a stack of business cards to form the back of the toilet, in addition to holding extra writing utensils. A magnet in the creature’s rear end assists in collecting paperclips in the toilet bowl so that they’re manageable and easy to retrieve. shopandbargain.com/electronics/cool/the-butt-station-desk...
"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"
Notes: Certainly the weirdest pass-off as an "amuse bouche." This arctic char, creme fraiche, and chives "pate" (spread? or is this a rillette?) was basically served in lieu of butter. Thank goodenss - it was much better than butter.
The bread here is very good. The butter roll (very buttery) - not so much. But the pumpernickel with caraway and golden raisins - WONDERFUL.
Read about this meal at the ulterior epicure.
Amuse Bouche
Sumida watercress soup, rye bread, egg, ikura
Chef Mavro
1969 South King Street
Honolulu, HI 96826
808.944.4714
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