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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
White Bean Soup with Chorizo & Chives www.TheKitchin.com
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.
Amuse Gueule (6 distinct one-bite tasters served on a horseshoe shaped plate):
raw oyster from British Columbia
pickerel dumpling served in a sacue of reduced fish stock, wine, olive oil, and balsamic vinegar sauce
crab salad (daikon strips, lemon juice, mayonnaise and shallots), fresh grated horseradish garnished with Okinawan sea grapes
head cheese with pickled string beans and beets
house-smoked ham on sourdough crostini
a shooter of PEI mussel soup
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.
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.
Foie Gras in Red Wine Jelly, Smoked Oysters, Persimmon layered with Butter and Cheese Breadstick; onboard NH006 NRT-LAX
Wasn't listed on the menu but it was Tuna Tartare with Quail's Eggs, a Quinelle, Mushrooms and a Snow Pea.
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...
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.
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.
Flamingos - Caribbean flamingos, a subspecies of greater flamingo, are the brightest, showing their true colors of red, pink, or orange on their legs, bills, and faces. These birds, with their flamboyant color and amusing behaviors are favorite of many! The flamingo’s pink or orange color comes from their food.
Hope you enjoy!
Pix.by.PegiSue /www.flickr.com/photos/pix-by-pegisue/
Taken @ San Diego Zoo, San Diego, CA
and/or San Diego Zoo Safari Park, Escondido, CA
_~Protect animals and wild life habitat around the World!~