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combo plate $9.95
baked mushrooms, lobster-salmon ravioli, tuna tartare
($16)
Chopped raw lamb heart with lemon, house-baked rye crostini, sided by grated caramelized cream (something Hopgood learnt when he worked with Robert Belcham), which cuts through the lamb and melts into a creamy texture. This was something that Hopgood had learnt when he worked with Rob Belcham.
with mick klug farms peaches, A1, potato tots and celery ($14)
Perfectly diced rich duck and sweet firm peaches were made more complex by springy aromatic celery spouts, unctuous A1 sauce and fluffy fried tatter tots.
Visually very appealing. Incredible attention paid to detail and execution, and most importantly a complimentary pairing of textures, temperature and flavours. Excellent.
Creamy toothsome chopped raw beef, well seasoned and inundated with bits of pickles (I believe it was a mixture of vegetables as they didn't seem to be a uniform flavour or texture). The contrast of the two items was extremely satisfying especially when set against the slightly charred blank slate of crostini. A side of lightly dressed dandelion greens cut through the starter with their grassy flavours. This was another first for H, and we were glad it was an introduction by a fine representative.
One of the dishes I made back when I used to cook. This was actually one of my favorite dishes to make - surprisingly easy to make and fancy enough to impress others.
Beet tartare, asparagus fries, cheese sampler and cocktails #vvc2013 #veganfoodshare
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5 Comments on Instagram:
donna__noble: dude. the cheese sampler <3 I dream of it.
lazysmurf: @donna__noble are we going to meet?????
donna__noble: @lazysmurf yes! I can't make the meet and greet but will be at the info desk Friday morning from 9-1. Stop by for an info hug!
lazysmurf: @donna__noble :)
veganfoodie: omg
My first course that I orded at Greenhouse: a beef tartare, served with a cold perfectly poached egg, spring onion, and some more of the cornichon relish.
A perfectly done tartare (on par with my other favorite tartare at The Wolseley in London), focusing nicely on the beef without a lot of unnecessary additives. The sides were all perfect. I'd get this any day.
snow crab, warm ghee vinaigrette, african spices
Alter pop-up dinner at Miami Café
2750 NW 3rd Avenue, Miami Florida
twitter: @frodnesor
My starter was Spicy Tuna Tartare, Pickled Ginger and Toasted Pine Nuts. Tartare is chopped raw meat with seasoning and sauce. Tartare was thought to be originated from Tatar tribe from Central Asia. However it was named when it was always served with tartar sauce in the olden days. This was my first time I ordered a tartare dish. My tuna tartar was spicy, fresh, tender and appetizing.
Source from: hikaru-allez-cuisine.blogspot.com/2011/06/alternative-fin...
white anchovies, sunflower seeds, garlic aioli, potato chips, watercress, mustard and parsley. Dusted with kale powder, $18
One of my least favourite renditions ever. Not much spicing/seasoning. My photos of the charcuterie platter were mistakenly deleted, so you have it there in the background. Pricey for what you get. The house cured prosciutto was my favourite. Breaseola was uniquely spiced (almost liquorish-y), but everything else wasn't as dry as I prefer.
with lettuce, wakame salad, tomato, croutons, sweet & sour red onions, spicy papaya mayonnaise and a sesame cracker
The "Sexy Food" Hors D'oeuvre Selection.
Designed by Sandals Grande Antigua Resort's Executive Chef, Amit Sood
($14)
Minced duck hearts served puttanesca-style (capers, olives, garlic, shallots, chilies, parsley, and basil) with Jerusalem artichoke chips, and anchovy-tomato vinaigrette and basil cress.
Toronto Life's Valentine's Week Must Try: www.torontolife.com/daily-dish/must-try/2014/02/13/must-t...
For the Still Life With... challenge.
Summary Post on CB411
I made the recipe very close to the original.
For this one, I kept (close) to the original food styling, with the exception of the vertical "sandwich" look for the croutons, which I just didn't like.
I'm still not a huge fan of the presentation in this one, but I do think it's nicer than the original photo.
Lighting for this is 2 tungsten halogen Lowell Tota bounce back lights, and a (new!) Mole Richardson Mini-Mole spotlight (also tungsten halogen). Also a little natural light bleeding into the shot.
50mm 1.4 lens on my Canon 20D.
I kind of wish that I had a little less DOF on this one... that, and I'm still getting used to the spotlight so the lighting isn't perfect.