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Resolution of Design home : 450 x 675 · 92 kB · jpeg
Parsnip foam, champagne gel, onion ring chip
Before making the reservation, I was fortunate enough to speak with a couple TFD dining veterans who was quick to advise a substitution for the SALMON POACHED IN LIQUORICE GEL (Artichokes, vanilla mayonnaise and “Manni” olive oil) course – particularly for those who have an aversion towards liquorice (like my dining companion and myself). The reason was multi-fold, and further research helped me reach the conclusion that this course was a general low-light for most patrons of the tasting menu. I made the request for a substitution (I asked specifically for a substitution; although I also noted my real and specific allergy to cocoa), and the kitchen was only too kind to comply. During our meal, we were presented with this beautiful course instead (I did admire the salmon course paraded in front of us on their way to our neighbouring tables – mainly for the rain of grapefruit pulp – from afar).
Beside the delicate onion ring chip that caught my eye (it looked like a fabulous modern design worthy for a pendant, or a model of the plant cell wall that can be found in a biology class), I found the look of this course incredibly peaceful and serene. It probably had to do with the calming colours and clean appearance, but the subtle flavours were anything but! The first surprise was the sautéed cod itself – not only was the flesh firm, sweet and tender, there was a thin layer of truffle paste inside! The sweet onion chip was not at all oily (could it have been dry baked between Silpats?) which contrasted the fried parsley leaves decorating the plate. However, the later didn’t play a discordant role as each peppery parsley leaf was perched on pools of clear champagne jelly (which had tiny bubbles trapped within its semi-liquid body) and sweet slices of green and red grapes that acted, like some of the other courses, as a "within dish" palate cleanser.
I found this dish enjoyable (what's not to like about champagne and truffles?), and wondered if the delicate substitution greatly affected the enjoyment/sensation of the tasting menu, as I'd imagine the salmon course to be more aggressive (in flavour and due to fattiness). I must admit any logical progression in the courses were lost on me anyway, so I didn't bother to over think things anymore (except that our champagne pairing was quite nice).
I did this quick little ( about 3" square) sketch in 6 minutes, while I was waiting for the washes on the Staithes pic to dry...I had the photo I took at the weekend to hand: it's a great pub...
After nature's alignment, we see the shore, two boats, and the sun line up just right. These images were taken just after sunrise on Pleasant Bay at Cape Cod, Massachusetts. It's good to see on a quick visit with totally crappy weather, that we could squeeze in a few good shots like these. I hope you like them.
Interior of house was built with recycled materials in what I call Cape Cod primitive style with some craft touches; note the flower pot lighting.
Tuco - Along Cape Cod
350+ pieces. Complete.
Series 5982
14.125 x 19
21x17 grid = 357 pieces.
Artist: Walter Bollendonk (1897-1977)
A really nice puzzle of a bright and colorful painting. I am always impressed with the great quality of these Tuco extra-thick puzzles.
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The inaugural African American/Latino Parent Summit, sponsored by the DuPage Regional Office of Education and College of DuPage, gave parents an awareness of the academic achievement gap that many African American and Latino students face. Presenters were Lourdes Ferrer, Ed.D., and Stephen Garlington, academic achievement consultants for the DuPage Regional Office of Education.
After only a couple of hours these fillets gave off about 25ml of water, by Wednesday they should be ready to slice into carpaccio and served with capers, chilli and preserved lemon
"magari che ci fosse l' anima, in mezzo al minimo che c' è, sta in questa specie di giocattolo che siamo noi."
12 July 2017; Attendees at Lan Kwai Fong Night Summit during RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile