View allAll Photos Tagged appetizers...
Omega 3's new photo-centric menu.
I actually find it a little more confusing to use. Especially since I can only recognize a random assortment of characters. Eeks. What happens to customers who can't read Chinese?
escargot with puff pastry...
looked ok, but not much tasted.
needed lots of garlic, butter and salt,
We like to flex our creativity in the kitchen! Whether it’s an artful presentation or a unique combination of flavors, many of our clients like to shake things up a little - but don’t worry, we don’t stray too far out there. You might be surprised by one of our dishes, but you’ll also be saying how good it was!
打ち合わせの後のちょっと呑みにて。
白トビに強いしSRの効きも良いのでこう言う写真が簡単に撮れる。楽になったなあ。
このお店は浦和にあるスポーツバーで、たまに利用します（行きつけなのだけど、浦和で飲むこと自体が少ない）。
写真を撮っていたら、バーテンダーのセルビアモンテネグロのお兄さんとなんだか話が盛り上がった。「W杯予選のオーストラリア戦見に来てよ」と言われたけど、時間ないだろうなあ。
Urawa-City, Saitama Pref, Japan.
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.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
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.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
Toasted Ravioli was created in St.Louis Missouri,USA,decades ago.Often Sprinkled with Parmesan cheese and dipped in marinara or other red sauce,its on most Italian restaurant menus in the St.Louis area.Crispy without, filled with soft meat filling, I love it!!!!
bunoy, pedro
santelices, lady marie
villanueva, jazmine
camera settings:
Manual
aperture: f 5.3
shutter speed: 1/30 sec.
ISO: 200
WB: auto
materials used:
red cloth
lighting:
lamp
foil as reflector
We had one of two choices. Either a soup or the appetizer trio.
The trio consisted of:
Chicken Satay
(Grilled chicken on a skewer with peanut dipping sauce)
Calamari
Pomelo Salad
Brussels sprouts with butter and seasonings wrapped in foil and cooked over campfire coals. Served with a goat cheese, mayonnaise and herb dip. Great Smoky Mountains National Park.
homemade bread, grilled and spread with truffle butter and robiola, topped with asparagus ribbons, fleur de sel and freshly ground black pepper
Read all about it at Minimally Invasive.
Thanksgiving Appetizers that you must try - Mashroom recipe
www.mybirthdaysupplies.com/blog/delicious-thanksgiving-ap...
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.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
A Cobaya "underground" dinner with Chef Jose Ramirez-Ruiz, formerly of Brooklyn's Semilla, and opening Isabela next year in Miami, hosted at Little River Miami
twitter: @frodnesor
instagram: @frodnesor
Finally, everyone sits down for dinner in the hotel’s beautiful ballroom. As we chow on Maine lobster with a green apple gelle and Cuvaison Chardonnay, the dignitaries begin thanking the world for creating the event. At my table, Stacy Kovats, Marcato project developer, keeps me in stitches all night. My bosses Pappi and Ken Swarner with Allison Swarner and Kate Shanaman (trying to keep the boys sober) also graced my table.
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.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
Liquid Lobster, in the spoon--bone marrow and caviar; Mad Hatter's Purple Potted Shrimp, in the teacup--crispy crumb and scotch bonnet; The Bird's Nest, under the cover--smoke, blue cheese and hot sauce. Of the appetizers we had, my favorite was the shrimp.
For my friend's birthday, we ate at Wonderland, a specialty restaurant onboard the Symphony of the Seas. It's a food experience that takes you "through the looking-glass" and into a world of molecular gastronomy. It was certainly different.