View allAll Photos Tagged plating
Christopher Kostow plating mackerel.
Twelve Days of Christmas
Day 8: Isaac McHale
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 15, 2015)
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Green Dirt Farm
Weston, Missouri
(September 28, 2013)
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Karen Shields.
Twelve Days of Christmas
Day 2: John and Karen Shields
Restaurant at Meadowood
St. Helena, California
(December 8, 2012)
Twelve Days of Christmas
Day 12: Christopher Kostow and The Restaurant at Meadowood
The Restaurant at Meadowood
St. Helena, California
(December 23, 2017)
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Waffle
Freshly ground stag tartare, crème fraîche, and caviar.
Mark Lundgaard Nielsen
Kong Hans Kælder
Copenhagen, Denmark
(August 17, 2016)
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Twelve Days of Christmas: Desramault
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
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Bruno Davaillon and Nicolas Blouin.
Truffles & Bubbles
Rosewood Mansion on Turtle Creek
Dallas, Texas
(November 1, 2014)
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Veal Rib
White truffle, "blanquette" of root vegetable juices, and winter rye.
(The Restaurant at Meadowood)
Twelve Days of Christmas
Day 12: Christopher Kostow
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 19, 2015)
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This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
Want to come to the next one? Make sure you sign up now to get an invite
Trombonist Plating with Dele Sosimi Nigerian-British Musician and His Afrobeat Orchestra Celebrating the Life of Fela Kuti Performing Live at The Limpopo Club The Africa Centre Covent Garden London B&W 19th October 2001
The chef plates the dishes at Aoyama Sushi in Toronto. He closely watches over us to make sure that we don't use too much soy sauce!
Nenad Mlinarevic, with Miles Pundsack-Poe.
Twelve Days of Christmas
Day 2: Nenad Mlinarevic
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2015)
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Yoshiaki Takazawa
Twelve Days of Christmas
Day 5: Ben Sukle
The Restaurant at Meadowood
St. Helena, California
(December 14, 2017)
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Sidney Street Café
St. Louis, Missouri
(April 16, 2012)
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Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.
Colborne Lane's Daily Sashimi
yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)
Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:
avocado puree
cauliflower puree
puffed tapioca
black sesame powder
black sesame pearls
julienned scallion greens
compressed cucumber
calamansi vinaigrette
Ontario radish rounds
pickled ginger (thin orange rolls)
pickled cauliflower
shiso cress
thai basil cress
coriander cress
Cookstown Greens flowers
One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.
Christopher Kostow, with Cameron Cole Rahtz.
Twelve Days of Christmas
Day 11: Justin Yu
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2015)
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Christopher Kostow.
Synergy Series #7
Spoon & Stable
Minneapolis, Minnesota
(September 29, 2017)
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Gregory Ryan and Andrew Longres
Friends of James Beard Foundation Dinner
The American
Kansas City, Missouri
(March 7, 2020)
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Nenad Mlinarevic and John Hong.
Twelve Days of Christmas
Day 2: Nenad Mlinarevic
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2015)
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Christopher Kostow and John Hong.
Synergy Series #7
Spoon & Stable
Minneapolis, Minnesota
(September 29, 2017)
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During World War II the Mare Island Naval Shipyard was an important contributor to the efforts of the US Navy. The shipyard has since been closed. The restoration of wetlands and a combination of public, private and commercial uses for the buildings and developed areas are in place or envisioned for the future. As it stands today the area is an incredibly interesting place with ghosts of the past easily available to the photographer in the presence of the amazing old buildings there.
An unhappy legacy of the war effort at Mare Island is toxic waste left behind in some places. Building 225 was the metal plating shop, and has been the subject of much discussion and concern. I have no personal knowledge as to the extent or the causes, but I believe I have heard of similar issues with other military base closures.
mareislandnya.com/newsletter/09_2010.pdf
www.bracpmo.navy.mil/base_docs/mare_island/documents/RAB_...
Takazawa
Twelve Days of Christmas
Day 7: Yoshiaki Takazawa
The Restaurant at Meadowood
St. Helena, California
(December 16, 2017)
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My LDD work in progress, restarted after about a year or so of it just being the engines. I guess it was the whole Cuusoo thing with the Lego RIfter that got me motivated once again.
More detailing and smooting out the exterior.
Scott Anderson
Twelve Days of Christmas
Day 1: Scott Anderson
Restaurant at Meadowood
St. Helena, California
(December 7, 2012)
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Rosettas for Relief, sponsored by Stone and Wood, Crumpler Bags, and Market Lane Coffee. Photos on the night by Sam Stewart.
Thanks for coming!
Last course for our very well recieved meal as part of Melbourne Food and wine festival was..
A light breton tart with a lime and basil infused curd surrounded by fresh alpine strawberries from Yarra Valley Greenhouse is served with our 2012 gold medal Tropical sorbet, a toasted oatmeal crumble, mango and passionfruit jelly balls, crisp meringue, and homemade white chocolate marshmallows. Finally garnished with a light sugar wave.
Nick Wesemann and Vinny Dotolo
2013 Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 23, 2013)
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David Toutain, with Kim Floresca and Katianna Weiner.
Twelve Days of Christmas
Day 10: David Toutain
Restaurant at Meadowood
St. Helena, California
(December 20, 2012)
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Rediscovering Coastal Cuisine Dinner
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(March 9, 2013)
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Scott Anderson, with Christopher Kostow
Twelve Days of Christmas Day 1: Scott Anderson
Restaurant at Meadowood
St. Helena, California
(December 7, 2012)
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Twelve Days of Christmas
Day 8: Isaac McHale
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 15, 2015)
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Synergy Series #6: Sean Brock
Spoon & Stable
Minneapolis, Minnesota
(June 29, 2017)
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On this plate, there is the Café Royale, with dark and white chocolate mousse layers, and a poached pear. I probably should have cut this into a smaller portion/shape--this would have hid the dark chocolate mousse dirtying the sides of the white chocolate mousse. Everything on this plate looks huge, the cake, the pear, the piping. Looking back, I'm disappointed in myself.
Michael White
Synergy
Spoon & Stable
Minneapolis, Minnesota
(April 28, 2016)
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