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Comic book artists Andie Tong, Neil Edwards, Andrew Wildman and David Nakayama sketch for the Draw the World Together charity live at NCsofts City of Heroes Mini-Con held at Omega Sektor, Birmingham
Amuse Bouche
Eggplant bruschetta.
Notes: I'm allergic. They took mine away. So I never got to taste this. No replacement amuse bouche was offered. Dining companions loved it.
Our first amuse bouche at Coi for our 5th anniversary dinner. Called a "California Bowl," it was puffed brown rice with herbs, served with avocado. I think there was some lime or something in the avocado too, to give it some more flavor.
What thoughts go through an animal's mind to provoke such an expression? Perhaps he found something amusing about the crowd of humans that had gathered to watch him scamper (suprisingly quickly) across his compound in a vain attempt to catch a lizard. Or maybe he's thinking of his favorite scene from Planet of the Apes.
Amuse （クスクスのサラダ仕立てとプチトマトのカプレーゼ）
デュラム小麦で作られたクスクスを酸味のきいたさっぱりサラダにしました。
フルーツトマトのような完熟トマトの甘みがさらに引き立ちます。
オリーブオイルやバジルのソースはパンにつけてお召し上がりください。
At Amuse’um 2011: Imaginopoly, guests dressed in “playground chic” attire jumped inside a board game as they were sent to and bailed out of a VIP jail, tried their luck at chance raffles, played casino games, savored theme-inspired fare by Soiree Catering and Events.
This charming amuse-bouche was a bit of a last minute inspiration: a funky pasta I have in my cupboard just itching to be used, a visit to "goodies" (a local meditteranean shop) where I found haloumi, discovering a source of relatively inexpensive serrano ham, and the dinner party itself. The result was this simple, colourful and delectable medly, which I encourage you to try - I promise it is easy and scrummy.
L to R:
Freshly shucked oyster margareta
Dungeoness crabmeat salad taco – cool crab salad in a corn tortilla shell, guacamole garnish.
Wild mushroom strudel
Bison Tartare – with cabbage and hints of sweet chilli. This was a refreshing taste of smooth bison that was very fresh and silky on a crisp crostini.
503821 วิรัลพัฒน เกษวิริยะการณ์ Amuse Land
งานศิลปนิพนธ์ศิลปะภาพถ่าย ปีการศึกษา 2553
คณะศิลปกรรม มหาวิทยาลัยรังสิต
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.