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Pop-up dinner with Chef Michael Solomonov of Zahav restaurant in Philadelphia with Chef Michael Schwartz at Harry's Pizzeria
3918 N. Miami Ave., Miami FL
786.275.4963
twitter: @frodnesor
My husband's uncle hosted a Christmas party/dinner for family and friends, catered by Patrick Chabert, former sous-chef at Le Francais. I look forward to this party every year. Not only is it wonderful to see everyone, but the food is simply outstanding. Tuna tartare was just one of the delicious canapes at hubs' uncle's dinner.
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Beef Tartare
with Smoked Bone Marrow
Note: This was a pre-course for the next course.
11 Madison Avenue
New York, NY
Tartare of Tuna and its heart. Preserved lemon, togarashi, kohlrabi, dried shrimps
Le Pigeon
Gabriel Rucker
738 East Burnside Street
Portland, OR 97214
steak tartare ($16.50) capers, cornichons, niçoise olives, Dijon mustard, & toasted pain de campagne
Even for flexitarian eaters like us, we still indulge in beef on rare occasions (no pun intended). The raw meat in a bun concept (get your mind out of the gutter) is not mine but is actually a sandwich named Tartarò at a place in Milan.
Yellowtail Tartare
Toasted Pepitas, Diced Chilies, Herb Puree, Cornmeal Crackers. ($12.50)
Urban Solace
San Diego, California
(August 21, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Tuna tartare, rice pappadum, pomegranate, ginger and fresh wasabi www.chompchomp.com.au/2014/10/tonka-melbourne/
My first introduction to the cuisine of Avenues consisted of unctuous venison diced into perfect morsels that slipped between bites down the throat. Each succulent bite was coated with the lightly infused juniper ice cream that melted in the mouth. Both the velvety smooth tartare and chilled custard were contrasted with a decadent and heavily spiced mixed fruit chutney which was both sticky and chewy, and was a superb harbinger of holiday cheer. Happy emotions were stirred from this amuse sized appetizer and signalled for an amazing dinner ahead.
Avenues
The Peninsula Chicago
108 East Superior Street
Chicago, IL
(312) 573-6754
Tomato Tartare
Buffalo mozzarella, aceto balsamico, basil.
the ulterior epicure | Twitter
Notes: Messy and ugly. The tomatoes were loamy and sandy, not good at all. The buffalo mozz was a bit denser and less buttery than ideal. The balsmico was diluted by the water leached from the loamy, bad tomatoes. Basil saved the day with some flavor.
Yummy steak tartare, served with orange zest, at Dario Cecchini's Antica Macelleria in Panzano en Chianti.
Now featured on Dario's site
Tartare de Saint-Jacques, caviar oscietre accompagne des Pomme ratte roties aux epices, petits legumes "a la grecque"
Hokkaido sea scallop tartar, oscietra caviar accompanied with herb baked baby potato "ratte", baby vegetables "a la grecque"
349 Amsterdam Avenue
New York, NY 10024
Phone: +1 212 390 1974
The Wandering Eater | Instagram | Twitter
© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
(Tuna Tartare - Issan Style)- tuna with fresh herb, fresh and dry chili rice powder, seasoned sauce, lime juice, served raw.
Tartare wrapped in daikon radish; poached with white wine glee, wasabi-carrot coulis; confit with oregano and tomato sauce.
Paired with: Salomon Undhof, Grüner Veltliner "Hochterrassen", Kremstal 2011
Daniel (Skybox)
New York, New York
December 19, 2012
with vichyssoise and caviar of Dutch herring, crostini with curry rouille and herb salad
Seasonal Specials January 15th - January 28th
Week 03-04 2016
All recipes, creation & plating by Chef Erwin Husken
All photography by Kenneth Theysen l Timeless-Pixx Aruba
Good Friday 02 April 2021.
I was looking for something to cook and I was told, by my boss at work, that Roman Catholics eat fish on Good Friday. I looked that up and I asked my dear mother, who was brought up Roman Catholic, about this.
Here's what I found on the internet: "It's a tradition that stems back to Roman Catholic customs of old to not eat the flesh of warm-blooded animals on Fridays, to acknowledge and do penance for the death of Jesus" and that "Fish is perceived to be a different kind of flesh, as it comes from the sea."
I also discovered that this 'fish-eating' tradition is very much a British thing. There are Roman Catholics from other nations around the world that have adopted this tradition. However, in other places, like in Mauritius,...despite being a member of the Commonwealth...the Roman Catholics there are encouraged to not eat any meat at all.
I decided...
...As a non-denominational Christian - someone who doesn't identify with one denomination in particular; someone who embraces the basics or fundamentals of the Judeo-Christian worldview and focuses on the bigger picture of Christianity as a whole...
...That I'd perpetuate this tradition, to a certain extent, in the "British" way this year.
FISH FINGERS
- Fish (Basa Fillets)
- Salt
- Black Pepper (Grounded)
- Chilli Flakes
- Fennel Seeds (Toasted + Crushed)
- Eggs
- Plain Flour
- Corn Flakes (Hand Crushed)
- Panko Breadcrumbs
- Sunflower Oil (For Frying)
- Lemon Wedges (When Serving)
TARTARE
- Greek Style Yoghurt
- Lebanese Cucumber
- Dill (Finely Chopped)
- Olive Olive (Drizzle)
GREEN SALAD
- 4 Leaf Salad Mix (Available at both Coles and Woolworths)
- Black Pepper
- Olive Oil
- White Wine Vinegar (Dash)
- Lemon (Juice)
DRINK
- Bombardier 'Premium British Ale'. It's REALLY good. Does feel premium in the taste (caramelly, malty, English fruity - apple, raisin...) and in the smooth texture. #DrinkResponsibly
COPIA-3.1.07 Tuna tartare the tuna was high quality the spices were mild but when you ate the tuna you felt it needed something, more citrus perhaps? The phyllo encased oyster was lovely!
Cochon 555 - Miami 2016
5 Chefs, 5 Pigs, 5 Winemakers
Chefs Alex Chang, Michael Fiorello, Anthony LePape, Diego Oka and Xavier Torres
twitter: @frodnesor
instagram: @frodnesor