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The latest Secret Pickle Supper Club was held on March 26th at Loft404
This Pickle’s theme was spring and each course included elements of a spring festival held around the world.
Spring Pickle Menu
La Mugnaia made with aperol, gin, orange, tonic (the custom cocktail we designed to align with Carnivale de Ivrea, the Battle of the Oranges held every year in Ivrea)
King Crab served with gelee made out of coconut and condensed milk, a basil leave and granadilla. (Hansik the Korean Cold Food Festival)
Bass crudo with lemon juice, coffee oil, sel gris and a beer-bread sauce made with oak aged ale and garnish is puffed farro. (Starkbierzeit - the German festival of strong beer)
Jumbo sea scallop butter poached served with hen of the woods mushrooms, artichoke and served with a meyer-lemon foie vinaigrette. (Cuaresma - Lent in Spain)
Halibut sous vide in olive oil served with a ragout of white asparagus, purple potato and fennel. Garnished with pea shoots and pea marshmallows. (Ostara - the Pagan and Wiccan celebration of the Vernal Equinox)
Confit of rabbit leg, pulled and served with goat cheese gnocchi a la parisianne, with garlic scapes. Finished w/ parmigiano reggiano. (Bacchanal of Gnocco - Verona’s festival of gnocchi)
Lamb sous vide then seared and served with basmati granita, chickpea puree, slice radish, micro radish and olive powder (Nowruz - Persian New Year)
Deconstructed carrot cake served with carrot puree, nutmeg crumbs and mousse of cream cheese. (Holi - Hindu festival of colour)
Want to be invited to our next Secret Pickle Supper Club?
Laurent Gras and Marielle Fabie.
Saison (Laurent Gras Guest Chef Dinner)
San Francisco, California
(October 8, 2013)
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Oliver Antunes and Will King-Smith.
Twelve Days of Christmas: Rasmus Kofoed
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2013)
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Putting a thin coating of aluminum and aluminum oxide on the inside of bubbles, by coating a CD with gel and then microwaving it.When the electricity arcs through the aluminum of the CD , it vaporizes and is trapped by the gel (KY, actually), where it condenses on the inside of the trapped bubbles.
I'm pretty certain no one else in town is doing this at 1 a.m. on a Sunday morning.
2014 Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 29, 2014)
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Matthew Lightner.
Saison (Matthew Lightner Guest Chef Dinner)
San Francisco, California
(October 10, 2013)
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James Lok and Corey Lee.
Twelve Days of Christmas: Corey Lee
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 17, 2014)
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Twelve Days of Christmas: Christopher Kostow
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2014)
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The American Restaurant remains one of the most amazing venues I've ever photographed.
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(September 28, 2014)
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On Tenby Street North in the Jewellery Quarter.
Grade II listed building at 11-16 Tenby Street North, Birmingham
Summary
A gold and silver plating manufactory designed in the Gothic style and erected in circa 1865.
Reason for Listing
Legacy Record - This information may be included in the List Entry Details.
History
The building comprising 11-16 Tenby Street North is a manufactory built in circa 1865. It was erected on the site of a large detached house and grounds known as Camden Lodge, depicted on the Piggot-Smith map of 1862-71. The manufactory is believed to have been built for Abraham Kemp &Son, gold-plate manufacturers. It is described on the 1st Edition Ordnance Survey map (published 1890) as “Tenby Street Rolling Works (Gold and Silver)” and it was being operated as a gold and silver rolling mill by 1889. The buildings that ran from west to east at the rear, were, based on aerial photographs, demolished between 1955 and 1992.
11-16 Tenby Street North forms an important component of a street frontage made up almost entirely of specialist industrial buildings characteristic of a manufacturing quarter of Birmingham now recognised as being of international significance.
Details
Materials: Constructed of red brick with blue brick detailing and painted stone dressings. C20 pantile roof covering.
Plan: L-shaped complex, with long street frontage range extending east to west with one gable end chimney stack to east and three truncated ridge stacks. A gabled off-centre storeyed wing to rear; a remnant of a formerly extensive rear section, evidence of which is also visible to the east elevation of the rear range extending to the rear of No. 16.
Exterior: Two-storey and basement street frontage range of twelve bays with pedestrian doorways to bays two, eight and twelve, a wide vehicle entrance to bay three and a goods entrance to bay eleven. Window openings with drop- arched heads and moulded and rebated surrounds. C20 window frames set upon deeply-chamfered painted cills. Above, hood moulds with foliated stops. Moulded brick plat band and decorative eaves cornice. Wide arched goods entrance with spur stones to bay two, and to left, doorway with arch-headed fanlight. Main entrance to bay eight with double three-panel doors in a moulded reveal and a hexafoil fanlight. Wide goods entrance to bay eleven with C20 roller shutter. Rear elevation with gabled two and a half storeyed wing with multi-pane cast iron window frames. Range extending to the rear of No.16 which terminates with an eight bay range with axial stack and multi-pane cast iron window frames. Includes evidence to the east elevation of this range of further buildings to the rear yard which have since been demolished.
Interior: No.16 is believed to retain some original drop stamps.
Source: English Heritage
Listed building text is © Crown Copyright. Reproduced under licence.
Christopher Kostow
The Restaurant at Meadowood
St. Helena, California
(February 18, 2015)
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Laurent Gras
Saison (Laurent Gras Guest Chef Dinner)
San Francisco, California
(October 8, 2013)
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Laurent Gras plating his Kanpachi dish.
Saison (Laurent Gras Guest Chef Dinner)
San Francisco, California
(October 8, 2013)
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Matt McCallister
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(September 28, 2014)
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Eloiy Perez and David Chang.
Twelve Days of Christmas: David Chang
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2013)
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From left to right: bright nickel, dull nickel, bright chrome, dull chrome.
If I were a better photographer, I could probably get a better representation of the actual finish on these, but here's a brief description to help visualize the different finishes. The bright chrome is the shiny-est silvery finish--just like the chrome parts you'd see on a motorcycle. The bright nickel is similarly shiny, but it's a darker finish. It almost looks like it has a brownish tinge compared to the chrome. The dull chrome has a satin finish that looks light blue compared to the others. The dull nickel is most similar to titanium, but still a little more silver than grey.
The chrome is actually a second layer over the nickel. The platers say that the chrome is the most durable. The nickel will tarnish over time in a way that the chrome won't.
On Saturday August 13th, the Secret Pickle Supper Club descended upon Bobbette and Belle for what has been described as "... the best Pickle ever!"
If you missed out, take a look through the photos for a small taste of how much fun we had at the #PastryPickle.
Pastry Pickle Menu
Caviar, white chocolate mousse, curry blini
Beet and goat cheesecake salad with tarragon and pistachio
Swordfish, parsley, blueberries, passion fruit, and baby chanterelle
Peach and Pork Belly Pie - peach and bacon tart, sour cream pie dough, Benedictin blue cheese-sour cream-star anise base cream, roasted vidalia onion ice cream
Pineapple, cucumber+mint granita, candied peanut, smoked paprika
Cocoa + ricotta gnocchi, eggplant, cherry tomatoes, basil
Slow braised lamb shoulder; apricot dice poached in vanilla, cinnamon and white wine; hazelnut-crusted turnips cooked in honey and butter, honey-coffee tuiles.
Tacos de Mole - chocolate cake, chipotle marshmallow, cilantro-lime curd, corn parfait + chorizo soil
Big thanks to Allyson & Sarah for use of Bobbette and Belle for sharing their space and being a part of the Pastry Pickle; and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Simon, Gerry and Wade.
Want to come to the next one? Make sure you sign up now to get an invite
This photo was originally uploaded to GuessWhereUK flickr group/pool
(main point for location, further bonus points for any other relevent information you might be able to find about the subject of this picture)
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Plating from a British WW1 Torpedo boat destroyer, Lelant, Cornwall.
Grid Reference: SW 5500 3777
see multimap
also google maps (aerial view)
looking in "Lost Ships of the West Country" by Martin Langley and Edwina Small, published by "Stanford Maritime" in 1988
This is a Torpedo Boat Destroyer, parts of the port side and superstructure built into the bank around 1920, at that time TW Ward (based in Essex) had a shipbreaking yard here (they had another 12 nationwide) and were breaking redundent vessels from WW1. The identity of this ship is unknown.
the book suggests this ship could be a veteren of Jutland.
For more of my photos of this location see the main photo and comment below at: www.flickr.com/photos/hamishfenton/3552048707
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in the photographs where the plating has collapsed you can see the fill of material behind, this includes a lot of reinforced concrete lamp posts, which I think are post 1945, it is suggested that these plates were built in the bank in 1920 to help reduce erosion, which makes me wonder why there is a later fill. I think it possible, although I have no evidence, that it could be the side of a wharf with a wooden floor on the top built to quickly expand the size of the wharfs here where they were ship breaking, these later became unsafe and some time after the second world war the space behind the plates was backfilled -all in my imagination unless someone can find some evidence.
Catina and Kyle Connaughton, with Justin Cogley.
Rediscovering Coastal Cuisine
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(March 22, 2014)
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Bryan Voltaggio
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(November 10, 2013)
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Ancho and chipotle braised pork over butter braised savoy cabbage. Paired with a glass of Paul Blanck 2006 Riesling.
Ground Aji
Caviar, beet, rye crumpet.
Twelve Days of Christmas: Christopher Kostow
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2014)
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Grant Achatz, Matt Chasseur, and Mike Bagale plating for Monica Bhambhani and Viet Pham.
alinea
Chicago, Illinois
(March 23, 2013)
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Mike Bagale and Grant Achatz, with Eric Rivera.
Twelve Days of Christmas: Grant Achatz
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 16, 2014)
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Ashley Christensen and Howard Ko.
Twelve Days of Christmas: Ashley Christensen
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 12, 2013)
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With all the holes in the cab floor filled. I have now started fitting extra plating to beef up the floor. Two plates cover the offside of the cab and has brought the dodge floor level. As you can see I have done away with all the holes in the cab floor. I did however have to retain some for the driver's seat and handbrake. The locations for these were carefully measured and cut into the steel as you can see they line up so I am happy with the job. Two possibly three plates will be needed on the nearside then paint at long last.
Christopher Kostow and Katianna Weiner.
Twelve Days of Christmas: David Chang
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2013)
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Justin Cogley
Rediscovering Coastal Cuisine
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(March 23, 2014)
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Per Se, New York
May 7, 2013
10 Columbus Circle # 6-REST
New York, NY 10019-1219
+1 (212) 823-9335
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Twelve Days of Christmas: Tim Cushman
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 11, 2013)
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2013 Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 23, 2013)
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Quince
San Francisco, California
(December 3, 2013)
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