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Left to Right:
Cucumber, Olive Oil-Poached Tuna, and Olive: Flavor-wise, my favorite, although I generally dislike oil-poached tuna. I had been reading the menu in the days leading up to our dinner (the restaurant changes the menu daily), and this tuna was probably left over from the Olive Oil-Poached Tuna main course offered the night before.
Grilled Turnips, Radishes, and Garlic Scape with Aioli: Loved the grilled turnips and radishes. Way too much aioli (but, I'm not a mayo/aioli type of guy). Garlic scape was too tough and not pleasant to eat, and somehow lost all its punget flavor!
Prosciutto-Wrapped Fresh Fig: A classic combination - too bad the proscuitto was too leathery and the fig too ripe. The fig melted and I was left with a mouthful of salty chewy ham. Nice balsamic reduction on the side. I did notice that all the other diners got just one tiny amuse, we obviously got something special. It put me on edge.
Amuse Bouche
Radishes, whipped butter, balsamic vinegar.
The American Restaurant
Kansas City, Missouri
(May 24, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Cucumber granita with olive oil, prosciutto and chili flakes. Delicious.
Stella, Glen Ellen, California
At the AMUSE Museum, Asakasa, Tokyo: the amazing Boro Textiles exhibition. Photo courtesy of Lucia Lapone
(Rollover picture)
Parmesan churros.
Tastes just like it sounds - except the inside wasn't as doughy-soft as regular churros. This was rather crisp through-out. Regardless, terribly good, visually stunning and a wonderfully up-ending play on the traditional sweet treat.
"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
Crab.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Parmesan chips with truffle oil
Black olives crunchy
Sesame crunchy
* Sesam-caramel kletskopachtig koekje
* Zwart olijfje in een suikerglasachtig chipje, waarin ook olijf. Erg goed, een zoete olijf.
* Geraspte sliertjes parmazaanse kaas, gefrituurd of gedroogd met daarop een plakje verse parmazaanse kaas. Erg goed, voor een blokje kaas
@ El celler de can Roca, 18 April 2007
"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
Chilled asparagus soup, milk foam – light top, liquid middle, thicker settled puree bottom (perhaps having stayed too long on the plate before consumption)
Ontario broccoli tartlets, kalibrasi(?) olive – one tart-less substitution for our resident gluten sensitive diner. Thick puree of broccoli topped with a thin sliver of briny olive.
Parmigiano mousse, oven dried tomatoes and margarine – creamy, margarine rich cheesy mousse was reminiscent of pizza flavours topped with a sweet dried grape tomato whose seeds gave both texture and a slightly tart component cutting through the rich dish.
The Jardin du Luxembourg, is the second largest public park in Paris.
The park is the garden of the French Senate, which is itself housed in the Luxembourg Palace.
The garden is largely devoted to a green parterre of gravel and lawn populated with statues and centred on a large octagonal basin of water, with a central jet of water; in it children sail model boats.
The garden is famed for its calm atmosphere.
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
1st visit: early November, 2005
Amuse Bouche:
Foreground: Sweet pickle relish in a peanut tuile.
Taste: I did not care for this. The tuile tasted just like peanuts and the sweet relish just like the stuff you squeeze out of packets at the ballpark hot dog stand.
Background: Duck liver lollipop with a sweet red beet glaze.
Taste: Served cold - very interesting. The gooey beet glaze worked very well with the cold foie ball.
This is one that I just sat down and drew....I try to do one for me in between my other works for people.....it keeps the fun in it to just sit down and do stuff from your mind..........done with turquoise graphite pencils on medium-weight sketch paper
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