View allAll Photos Tagged plating
Black Cod
Chuan chuan, spinach.
(Lee)
Day 10: Lee
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 19, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Atsushi Tanaka
Friends of Lysverket #10
Bergen, Norway
(June 7, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Jeremy Chan
Day 6: Jeremy Chan
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Finally putting it all together: 6.5 oz burger with two slices of cheese, topped with bacon, lettuce, tomato all on a home made burger bun with hand breaded and freshly fried onion rings. Since you can't see much of the bun under all the toppings, I put an extra one next to the plate for viewing.
-April 17, 2020
IMG_20200417_203348
Day 6: Jeremy Chan
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Pea Pudding Cappelletti
(Charles)
Day 9: Jeremy Charles
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
And finally, the food shots from the Tasting Tour of Piedmont at the Secret Pickle Supper Club (www.secretpicklesupperclub.com)
Andreas Bagh.
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Blueberry Poundcake
Chanterelle.
(Charles)
Day 9: Jeremy Charles
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
We plated these cream cheese mousse cakes with apple jelly, milk chocolate caramel sauce, streusel, caramelized apples, and something savoury: fennel and mint salad. It actually tasted pretty good together.
The February 25, 2016 Cobaya South Beach Wine and Food Festival dinner with chefs Andrew Zimmern of Bizarre Foods, Alex Chang of Vagabond Restaurant, Vinny Dotolo and Jon Shook of Animal, and Carlo Mirarchi of Blanca.
twitter: @frodnesor
instagram: @frodnesor
Photos from the preparation of Chef Matt Kantor’s Honey-Braised Short Ribs with Parsnip and Dandelion... details here: unsweetened.ca/2012/09/chef-matt-kantors-beef-short-ribs....
This is French dessert that has poached meringue, and traditionally served on a pool of creme anglaise, and covered in a sugar cage. I tried to do 3 variations on it but there's only some many things you can do with it. I had 3 variations on the sugar cage, I had the sugar cage, the pistachio nut brittle, and the sugar spiral. I probably should have put the creme rhubarb compote under the 3rd meringue because it would be dry to eat it like that.
Numerous requests started to pour in after the Condor was originally deployed asking for more armor plating to protect from small-arms fire on the cargo door/ramp.
So here it is.
Andreas Bagh.
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Charlie Appel, Jeremy Charles, and Ross Larkin
Day 9: Jeremy Charles
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Andrew Longres and Yannick Dumonceau
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Atsushi Tanaka
Friends of Lysverket #10
Bergen, Norway
(June 7, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Photos from the preparation of Chef Matt Kantor’s Honey-Braised Short Ribs with Parsnip and Dandelion... details here: unsweetened.ca/2012/09/chef-matt-kantors-beef-short-ribs....
Newfoundland Scallop
Dried roe.
(Charles)
Day 9: Jeremy Charles
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography