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These amuse bouche items are not on the menu but are a surprise of sorts. I expected one, but the chef had about six (four came all together). Fortunately, I skipped breakfast. I will not show the other four even if they were small because it's embarassing to admit that I ate them all. For a closer look at the food, see the original size.
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.
White Bean Soup with Chorizo & Chives www.TheKitchin.com
... at the old apartment on Queen & Roncesvalles
Taken with Asahi Pentax S1a / Super Takumar 1:2 / 55 on Fuji Superia ISO 200
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.
2nd Ave/9th Street - East Village/Manhattan - NYC (Restaurant: Veselka)
I was walking around with camera in hand, getting discouraged because I wasn't finding any shots worth mentioning. Then this guy walked by me on 1st avenue and I stalked him until he hit some decent lighting which happened to be in front of the huge windows of the restaurant Veselka. So, I ran in front of him, asked if I could take a picture, and he gladly struck a pose.
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-...
I heard the weather was gonna be fine fine fine! So I hopped the Wave Bus to the Oregon Coast with my Bike on Friday night with plans to stay with Kate. Halley the Harper a bike friend from Portland also was playing a concert in Manzanita which was fun way to start Friday evening at the coast - this was followed by Kate & I singing the Love Boat theme song at the Lighthouse Karaoke Night. Wow - did we stun the crowd with that one! The next day Kate and I had a fantastic breakfast at Wanda's in Nehalem -- very retro & fun cafe. I then set off on a solo bike adventure down 101 - stopping along the way whenever I fancied. I had one of the best days EVER! I did a lot of thrifting/antique malls -- not a lot of buying, sat on the beach in Rockaway and decided to get married to the Oregon Coast, I happened upon an entire deer skeleton on the side of the road, spied on Kate's coworkers at the Wheeler Pharmacy, got tacos at a cute taco stand with lots of lawn flamingos, investigated a sometimes train/logging museum, amused myself by all the highrise beach houses, and couldn't get a photo of any Blue Herons, since they are super shy and fly away. The Girabaldi Museum is closed until May..but I did sneak into the People's Museum of Art after hours to see the Dorthea Lange show while people potlucked on raw food in the other room. In Tillamook I spent a long time in Safeway waiting for Kate to finish up with a dinner meeting so I could catch a lift with her. While there I investigated pop culture magazines and flirted with the deli guy. On Sunday we slept in and and had breakfast with the cat. Then went on a bike adventure to Manzanita where I could spy on a new shop carrying Red Bat Press cards. I ran into Izara from Portland, we walked on the windy beach, then took back roads to Nehalem State Park -- I'm so going to camp there - bike trails, hiker biker, beautiful! Kate dropped me back off in Tillamook just in time for the 4pm Sunday bus back Tillamook!
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 Bouches
Notes: It was pea puree in puff pastry, a little tartlet with something I can't remember inside, and then a hibiscus spheroid.
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)
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, made with homemade sourdough bread, grilled turnip, chopped crayfish and cinnamonbasil.
This was served to prove you only need great produce to create great food, but I think it was lacking something. Probably some limejuice to cut through the "fatty" raw crayfish. Or more cinnamonbasil, mixed in the tartare.
An amusing notice inside my hotel room at the Two Dragons Guest House in Siem Reap. (Siem Reap, Cambodia, Oct. 2008)
Amuse is a collection of recipies, put together by Birgit Kindler. Designed by Torsten Illner & Moritz Grünke
beef tenderloin with tiny cilantro and a dollop of mustard something-or-other atop a wee round of toast.