View allAll Photos Tagged appetizers...
via Fajitas Recipe www.pinterest.com/pin/47428602305591385/
Click for More Fajitas Recipe at www.pinterest.com/goodguacamole/how-to-make-fajitas/
I think these were parsnip chips with oxalis.
A|O|C
Copenhagen, Denmark
(March 12, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
One of the few times I've seen a gull catch something itself - usually they are busy trying to steal someone else's catch! This is, I believe, a young Herring Gull. The unfortunate appetizer is a small frog of some sort. At Lake Seminole, FL
Appetizer
If I recall correctly, they called this "French toast," with a savory topping.
A|O|C
Copenhagen, Denmark
(March 12, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
CLASS IS IN SESSION:
Why do they serve appetizers before the main meal? I'm glad you asked....
Hors d'œuvre (pronounced /ɔrˈdɜrv/; French: [ɔʁˈdœvʁ] ( listen), literally "apart from the main work". The waitstaff was responsible for preparing "little" bits of food while the chefs focussed upon the main meal.[1]) or appetizers are food items served before the main courses of a meal.[2] The French (singular and plural) is hors d'œuvre; in English, the œ ligature is usually replaced by the 2-letter sequence "oe" with the plural often written as "hors d'oeuvres" and pronounced /ɔrˈdɜrvz/.
REFERENCE: en.wikipedia.org/wiki/Hors_d%27%C5%93uvre
Delta Sigma Theta Sorority, Inc. Sacramento Alumnae Chapter fundraiser
Casino Royale "An Affair to Remember"
Event Photographer
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Our photographers visit Mexican Sugar, one of Plano's signature restaurants for visitors.
This photo is by Courtney Solstad of My Crazy Savings. Find her here: mycrazysavings.com/
04.16.07 : Spinach Artichoke Dip : Creamy spinach and tender artichokes served warm with salsa, sour cream and tortilla chips : The dip was way too watery and bland. Much better to make our own instead! =P
Tomato and Basil Gel
Sponge: take the onion sponge and put the Tomato Gel on it!
Sea Bath Salts: directly to the mouth!
Idiazabal cheese moisturizer
Mouthwash Cocktail
950-Silver and mokume-gane (silver, brass and copper). Length: 60 mm. Made by Mauro Cateb, Brazilian jeweler and silversmith.
VFS Digital Design's Appetizers Night is a chance for graduating students to showcase their favourite project to an industry audience on the lookout for hot young talent. The keynote speaker this time around was Peter Jin Hong, Digital Design Alumnus and User Experience Designer at Google+ Photos.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
Something completely different than usual. Commissioned by the local butcher (and on behalf of a nearby wineshop/bar)
I got the task to photograph some of the self-made appetizers, all made with own ingredients such as the award winning 'Grottenham ®'. A unique ham. Matured and dried for months, of which several weeks in a cavern. Real slow food, for that matter.
My rendition of Cowboy Caviar...
Recipe to follow soon on my blog, sometimes SAVORY.
sometimessavory.wordpress.com/
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Check out a blogger making this appetizer.
COWBOY CAVIAR
by Sara of Dinner at the Zoo
published : JUNE 16, 2022
Bruschetta Appetizer. The most memorable ingredient was the basil. I love basil. a LOT.
Location: Elbow's Mac n' Cheese
Lens: 24-70mm f 2.8 L
Aperture f 4.0
Images contained within this inspiration board are the property of their respective companies. Please see tastefullyentertaining.blogspot.com/2008/05/delicious-app... for details and links.
My husband cooked dinner tonight and this was the first course. So DELICIOUS! I have an annual potluck holiday party with some girlfriends next month and I decided this is what I'll be making for that.
HEIDELBERG, GERMANY – HEIDELBERG, GERMANY -- The U.S. Army Europe and
Installation Management Command Europe 2010 Culinary Arts Team served its
award-winning Gold Medal Field Meal at a culinary demonstration and awards
ceremony at Patton Barracks Warrior Zone here, April 29. The meal's
appetizer consisted of seared salmon on a bed of tagliatelle vegetables,
served with a citrus wine cream sauce and tomatoes concasse.
(Photo by Rebecca Sims)