View allAll Photos Tagged amusing
Since we said we're supposed to be amusing, I guess I'll just totally embarrass myself with this shot ... which is actually quite typical for what I usually end up doing when photographed! I know I look totally ridiculous compared to all the gorgeous glamour shots in the aMuse pool, but ... oh well!
*excitedly awaiting Anna-Karin's driver license shot to see if it's anything like mine*
A just grilled (still squishy-chewy, and juicy in the most delicious sense) fat lobe of sweetbread, crusted with a smokey deep char flavour, and sweet slick of honey mustard sauce. Really nicely cooked. Not at all mealy nor chalky (impressive given the load of cooking that had to be done that night and the number of guests).
Paired with a very neutral Creemore Springs Traditional Pilsner
Amuse Bouches
Grilled spring onion, carrot purée, and housemade chicharrones.
bluestem
Kansas City, Missouri
(June 11, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouche
Oyster.
Gramercy Tavern
New York, New York
(January 30, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Quail egg, "potato chip, and sauteed pea shoots, with chile sauce.
Look for my review at the ulterior epicure.
"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
Another delicious display of Korean-Italian (and French technique) fusion, this time featuring a crisp (tasty!) wonton wrapped arancini on a thickened tomato sauce. This course had a great cheesy ooze that was not only mouthwatering but also awesome in textural contrast. One of my evening favourites.
Paired with a very neutral Creemore Springs Traditional Pilsner
i carn't quite read the name on the side of the truck which seems to be having a bit of a rest between activities, this is another Walter build from the early 50's
My first attempt at doing a photo shoot with a band. After moving indoors from the frigid Winnipeg winter, we did the entire shoot inside Renee's tiny apartment with the help of a white sheet and couch.
Easily Amused is a local Winnipeg band that is composed of Renee Lamoureux and Keith Macpherson (you may recognize Keith from Canadian Idol). They offer up a great range of music, from heart-felt folk, to funky rock. Their great personalities and wonderful musical abilities make them a real blast to see live.
Interested? Then check out their website or myspace page:
www.easilyamused.ca/ea/main.html
profile.myspace.com/index.cfm?fuseaction=user.viewprofile...
Amuse Bouche
Chicken croquette.
Niche
St. Louis, Missouri
(April 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Left: Watermelon-mint puree: Like the "Honeydew soup" dessert from my previous dinner at Room 39, this was basically over-minty chunky mouthwash - this time, with watermelon as the side-kick flavor. Refreshing in an unenjoyable way.
Middle: Pear Tomato with Smoked Sea Salt: Best in show. Tomato was fresh, grassy and slightly sweet - melded perfectly with the smokey and minerally black sea salt - especially loved the crunch.
Right: Crispy Prosciutto with Goat cheese and Port reduction: Not bad - the prosciutto was crisp, and had a distinct bacon-like smokiness to it. I wondered if the prosciutto had been crisped (i.e. fried) in bacon grease. It was good. It was even better with the tangy and very fresh goat cheese, chive and balamic - it sort of had a baked potato dressing affect (sour cream, chive and bacon)... with the added sweet-tang of balsamic.
Amuse Bouche
This cube was chewy and made from a mix of herbs and fruit (if I remember), it as tart and slightly sweet, and smoked under this cloche.
Paxia
Mexico City, Mexico
(May 20, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
CT and I were greeted with a flight of small bites soon after we put in our order (tasting menu. Easy).
On the slate plate:
1) curry pistachios - nice
2) freeze-dried corn coated foie gras-port wine ball - okay, pops like liquor filled truffle in the mouth
3) Caipirinha cube - juicy, melon sweet, but light-floral finish
4) potato croquette - creamy, one bite, with refined/fine breading
5) olive stuffed with pink grapefruit - nice, slightly green but good
She was riding around on her little black plastic motorcycle. Everytime she stopped, she looked at me to see my reaction. I see her expression as one of amusement and expectation. Later at dinner she decided that I was a friend and came to sit on my lap.
One of the children of the Kingdom.
Natural light, outside, and in the middle of a very windy day.
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