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www.blurb.com/user/store/ARMNstalker
This photo is from the SPF Archive was either taken by me or acquired in a trade...
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)
Crispy beef-encrusted cauliflower appetizer at the "Auberge de l'Onde" restaurant in St. Saphorin, canton of Vaud, Switzerland.
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.
Amuse is a collection of recipies, put together by Birgit Kindler. Designed by Torsten Illner & Moritz Grünke
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
Jellified smoked herring roe with layers of cauliflower mousse (top) and almond panna cotta (bottom)
Amuse live @ Groundlift Studio Ammersee - Surround Sound by Umberto Echo and live visuals by me
see a vdieo here: www.instagram.com/p/DPjQ8xXDRk-/
and probably the best bite of the evening. Salmon rillettes, topped with dried fruit chip and paired with a pepper and honey chutney (if I recall correctly).
While the rillettes was full bodied, creamy and delightful, the fruit chip, a nice addition, was rather soggy from its contact with the moist protein. This wasn't an issue of the chip getting soggy because I spent a couple extra moments taking the dish's picture before consumption as CL also commented the dame about the lack of texture of the wafer thin fruit.
Ambitious new restaurant on University Avenue (between MLK and Milvia) in Berkeley started with a complimentary amuse-bouche. And that was only the beginning of it!
I am putting the eVe dining experience among the ranks of O Chame and Lois the Pie Queen -- awesome food made even better by the great people running/working the place.