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small coffee spoon, designed and made by Robert Welch for Virgin Atlantic "Upper Class", very stylish flatware! 12,5cm
Quintessentials features exquisite china, crystal, flatware, and other essentials for bridal and gift registries. Realizing the need in eastern North Carolina for a fine china and gift shop, Quintessentials opened its first location in Rocky Mount, NC, in 1992. Upon the request of our customers, we opened our Raleigh location the following year and have been proudly serving our community for the last 15 years.
kitchen • 15 Jan 2006
Place setting with bowl on largest plate.
Dishes: Barratts (pattern-what pattern?-unknown)
Flatware: William Fraser "Artisan" (New version)
This fun bracelet was handmade using a vintage silver plated Rogers Bros. fork. The prongs are flattened, smoothed and shaped into symmetrical circles at the ends.
The bracelet end is embossed with a Nouveau style swirl and flower design. This funky fork bracelet is adjustable, and fits all sizes. Bend to open and close around wrist to make it the proper fit for you.
A truly great conversation piece!
For course 5 they brought out what looked to be a more "traditional" french country table setting, including flatware and a lovely fluted etched glass.
Pigeonneau á la St. Claire - a classic french dish from Auguste Escoffier - squab, quenelles of foie, mushroom, caramelized onion, pastry.
Grant Achatz explains this dish - to help "juxtapose classical and contemporary preparations".
Here's the description of Auguste Escoffier's Supremes de Pigeonneaux a la St. Claire:
"With the meat of the legs prepare a mousseline forcemeat, and, with the latter, make some quenelles the size of small olives, and set them to poach. Poële the breasts, without coloration, on a thick litter of sliced onions, and keep them underdone. Add a little velouté to the onions; rub them through a tamis, and put the quenelles in this sauce.
In the middle of a shallow croustade, set a pyramid of cèpes tossed in butter, Raise the fillets; skin them, and set the on the cèpes; coat them with the prepared sauce; surround with a thread of meat glaze, and plant the quenelles all around."
Ten different flatware patterns! I am working on a list of names, but haven't found them all. Most of them are that rosewood composite stuff (the most well known of which seems to be the "canoe muffin") A few are some black material, not sure what it is.
Flatware for every course of your meal:
1- Salad/Dessert fork
2- Dinner Fork
3- Serving Fork
4- Serving Spoon
5- Dinner Knife
6- Teaspoon
7- Soup Spoon
8- Demitasse Spoon
9- Oyster Fork
10- Butter Spreader
11- Iced Tea Spoon