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Our first flickr gathering at Gordon's (bokchoyboy) place. Thanks Gordon for putting this together! Gordon made these binders and menus; very impressive! A fine time was had by all and it was great to meet everyone in person.
amuse bouche: shrimp with avocado salsa
----Mason, 2004 Sauvignon Blanc. Napa Valley
first course: shaved fennel, artichoke and parmesan salad
second course: shrimp bisque
----Martinelli, 2004 "Giuseppe & Luisa" Zinfindel Russian River
third course: smoked chicken ravioli
fourth course: maple brined pork tenderloin with roasted pear chutney
----Wilson Winery, 2001 Carl's Vineyard Late Harvest Zinfandel, Dry Creek Valley
fifth course:
strawberries and cream in pistachio tulie (Gordon)
rustic pear tart (Glen)
coconut shortbread cookies topped with lemon curd and fruit (Ivy)
saint honore (Sean)
pastry cream with an orange marmalade layer tart (Gabo)
Menu -Spoonful
Not a lot of choice, but I think we picked the right ones :)
I noticed that the serve of rillettes was quite a bowlful, but it was ridiculous to serve only 5 or 6 small slices of croutons / crostini with it.
Julia and I were in the mood for trying out an interesting, cosy cafe, and we settled on Spoonful in Prahran. It was a bit pricey, but the food was good!
We picked it in part because we wanted to visit the shops around High Street, Armadale. It's been a long time since we've been in that part of town.
- Menu
- Celeriac, Fennel and Parsnip Soup with Pistou
- Chocolate, Pear and Pistachio Cake
- Meringue
Spoonful
543 High St Prahran 3181
(03) 9521 5212
Reviews
This was our menu, edible, with Creme fraiche, popped jasmine rice, parmesan bits.
Review of our meal (D's birthday celebration - I had the wine pairing, which means 18 glasses of wine, yikes, still recovering) forthcoming [or not], but here's a snippet about Moto www.b12partners.net/mt/archives/2005/02/moto_rising.html
Le Pré Catelan - Sofitel Rio de Janeiro Copacabana * Carpaccio de vieiras e tartare de lagostins e caviar
The menu changes all the time, however the one we had was the version starting from Jan 18. Lucky for BY and I, the restaurant was starting to serve some of the house cured charcuterie (meaning all charcuterie that was being brought in will slowly be phased out) that they started when they first opened last fall.
604 King Street West
Toronto, ON M5V 1M6
(416) 865-1600
Owners: Peter Tsebelis and Gus Giatziszidis
Chef: Rob Gentile
Menu especial del Bicentenario en "Corazon de maguey" en Coyoacan
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Special menu to celebrate the Bicentenial of the Independence
"Corazon de Maguey" restaurant in Coyoacan, Mexico City
- Chile Ancho - Stuffed with plantain and cotija cheese with tomato sauce and a hint of cinnamon and cream
- Charal (a small fish) over quelites (an amarath-like plant) and green sauce
- Huauzontle (a grassy plant)over (chile) Pasilla, stuffed with shrimp and goat cheese served over beans cooked in a clay pot
- Tarascan Soup. "The queen of the Purepechan soups" Tomato broth, beans, cotija cheese, cream with tomato sauce and a hint of cinnamon and clotted cream
- Soup of clotted cream with pumpkin blossoms and hitlacoche (corn blight)
- Cream of corn with goat cheese
- Miner style enchiladas. Fried tortillas with a light adobo sauce with vegetables and adobo-marinated pork ribs
- Tapeado Goat, covered in totomixtle leaves, baked in a clay pot covered in dough
- Pork Atapacua, a green sauce thickened with corn dough, served with lima beans, green beans and black beans cooked in a clay pot
- Trout Salmon-style baked in totomoxtle, seasoned with epazote and assorted spices
- Cristalized papaya with clotted cream and caramel and wafer
- Chingadito del pueblito ($^&*#$ of the village), roasted yam with vanille icecream
- Toasted Corn Flan (custard) with molasses, with crushed blackberries
102_0659
For a side project.
The floor would not be black, but covered in some color tile. I put down dark tan just to see what it looks like.
Also tried for a blocky rendition of the CS logo. Door slides open.
C&C welcome, but since this is going to be virtual, please keep that in mind.
Dinner at The Willows Inn with Chef Blaine Wetzel on August 15, 2013.
twitter: @frodnesor
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Good fish, friendly service. Great location for taking a break after window shoping on Chapel Street!
We loved the yummy "sambal" which was drizzled on Julia's grilled fish. It looked and tasted like it was made with dessicated coconut, chilli, garlic among other things.
Julia's grilled fish was tasty, moist and not too oily. My tempura fish had a crunchy batter, probably made with a mixture of flour and rice flour. They can also do rice flour only, gluten-free batters. A bit on the oily side, and definitely not as light as tempura.
We didn't really like their well-raved hand-cut waxy kennebec chips, preferring the fluffier chips from Grill'd
They must have read the review below, because we got to use proper plates and cutlery!
Hooked
172 Chapel St Windsor 3181
(03) 9529 1075
Reviews:
- Hooked - by Dani Valent, Reviewer, The Age, Epicure February 5, 2008
Photos: