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In railroad terminology, "humping" is when railroad cars are sorted by gravity in large, sloping railyards.
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.
Creamy avocado mousse on top of grey shrimp, topped with a tomato jelly
Romige avocadomousse en tomatengelei op Hollandse garnalen