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Our little "Amuse the Mouth"! Poufy one is err.. something soufle with diced cucumber and lychee. 2nd spoon is cucumber jelly with crab and gold-flecked balls.. Not entirely sure what I ate, but it was an example of "molecular gastronomy", pretty interesting stuff!
Pig head terrine with apple; crispy pork crackling with mustard and sage
The ultimate bar snack. The ultimate any time snack. This coming from a serious snacker: these two bites were seriously scrumptious, especially that long strand of pork crackling snaking off its slate plates.
The plate was already set up when we arrived at 416 and it was both decor and edible amuse(ment).
A little bonus course at the start: pork liver mousse with sea salt, fennel flowers, and a savory little cracker.
This is at the sWine dinner at Secco Wine Bar this week, a grand collaboration between the chef and cooks at Secco and a few other Richmond cooking luminaries. This opener is from Secco's own Tim Bereika.
These two pigeons were photographed on Brighton Pier. Both appear to be a couple. Perhaps there has been a lovers tiff as the one on the left seems to be asking for something (maybe forgiveness after an argument) and the one on the right does not want to listen.
My buddies mom did not apprecaite having her picture taken... so I put it on the internet too :-)
Taken in "Whitlows on Wilson" in DC
Amuse
Flower
September 26, 2015
Topolobampo
445 N Clark Street
Chicago, IL 60654
312.661.1434
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