#salmon with tomato beurre blanc

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

[les-degustations-ugo]

🍷🇺🇸 And 🇫🇷

Description of the pinned domain in the comments

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🇺🇸Hello corkscrew lovers. And you, what is the most complex blend you have drunk?

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🍷IGP Vaucluse white 2022 cuvée Les Grès from Domaine de la Bastidonne

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🍇Roussanne, Viognier, Chardonnay, Grenache Blanc, Clairette.

Fermentation and aging in barrels for 6 months.

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👁️A pale gold colored dress

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👃A nose with notes of apricots and white flowers

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💋A wine of exquisite finesse. An elegant minerality accompanied by a subtle touch of butter. A vintage that delights the taste buds. Aromas of vine peaches, juicy apricots and nectarines. A mouth that lingers pleasantly with a finish of incomparable floral beauty.

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🧆Tasted on a salmon papillote with tomato.

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🇫🇷Hello les amoureux du tire-bouchon. Et vous, quel est l'assemblage le plus complexe que vous avez bu ?

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🍷IGP Vaucluse blanc 2022 cuvée Les Grès du Domaine de la Bastidonne

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🍇Roussanne, Viognier, Chardonnay, Grenache Blanc, Clairette.

Fermentation et élevage en barrique pendant 6 mois.

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👁️Une robe de couleur or pâle

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👃Un nez sur des notes d'abricots et fleurs blanches

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💋Un vin d'une finesse exquise. Une minéralité élégante accompagnée d'une subtile touche de beurre. Une cuvée qui ravit les papilles. Des arômes de pêches de vigne, d'abricots bien juteux et de nectarines. Une bouche qui persiste agréablement avec une finale d'une beauté florale incomparable.

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🧆Dégusté sur une Papillotes de saumon à la tomate.

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🥘Quelques accords mets et vin🥘 : Brie aux truffes, Cuisine coréenne, Pizza au fromage de chèvre,...

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🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞.

Dégustation non rémunéré

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#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

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🇬🇧Domain Description 🇬🇧

Family estate of 45 hectares located in the town of Cabrières d'Avignon backed by the southern foothills of the Monts de Vaucluse. This vineyard is in the protected designation of origin "Ventoux". The Marreau family has owned the estate since 1850. The first vats and the first vinifications were made in 1925 by Martial Marreau, in the 1950s it was his sons Gilbert, André and Yvon who ensured the sustainability of the estate.

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🇫🇷Description du Domaine 🇫🇷

Domaine familial de 45 hectares situé sur la commune de Cabrières d'Avignon adossé aux contreforts sud des Monts de Vaucluse. Ce vignoble est en appellation d'origine protégée " Ventoux".La famille Marreau est propriétaire du domaine depuis 1850. Les premières cuves et les premières vinifications ont été faites en 1925 par Martial Marreau , dans les années 1950 ce sont ses fils Gilbert , André et Yvon qui ont assurés la pérennité du domaine.

[omnomwithrob]

The Great Walnut.

We’re back! Several months and $2500 later, we have our data back. As we hurriedly get backups going on multiple hard drives (we learned the hard way that twice is not enough), I am so excited to re-introduce you to this beautiful face.

Back when I was pregnant with Rose, Rob and I made sort of last minute plans to see the lighting of the gigantic Christmas tree inside of the beautiful Macy’s here in downtown Chicago. We noticed that the tree was in the middle of a lovely little restaurant, and we thought it would be fun to come back to eat there someday. On Saturday November 10th, almost exactly a year later, we did just that! The tree was already lit and we had a baby in tow, and we were excited to try the fare at The Walnut Room, the first restaurant to ever go into a department store, way back in 1905.

We decided to to do the “Great Tree Buffet,” which serves many of the old school dishes that elite department store diners have been sampling for over a century. I was sure to start with a cup of the lobster bisque, a personal favorite soup of mine and one that I believe they’re sort of famous for. Delicious!

The SUPER iconic dish to get at The Walnut Room is “Mrs. Hering’s Original 1890s Chicken Pot Pie.” I scoured the buffet for this and couldn’t find anything remotely resembling chicken pot pie. What I didn’t realize was that it was actually deconstructed - more of a chicken soup, with little puff pastry stars served separately to eat with it. This impacted the total effect for me, as I was left wondering what the real deal dish must be like (that you can order a la carte), and unfortunately it didn’t leave much of an impression on me, flavor-wise.

The other food was not so bad - not super memorable, but not terrible. My favorite was the butternut squash ravioli, but the asiago crusted chicken and the salmon with tomato beurre blanc were not bad. It helped that these dishes all felt emblematic of the era of The Walnut Room’s heyday - the kind of things Julia Child would be whipping up decades ago in her own chicken.

I also appreciated that they had old standard cocktails - I couldn’t help but order an eggnog brandy alexander. Irresistible! Here I am clutching it while I talk to Rose. We’ve decided we don’t want her face all over the internet, so instead you get to look at my face looking at her face.

We also perused the buffet for dessert and found these little “petit fours,” which were really just pudding in shot glasses. I feel like these always appear enticing but are never actually very good. This experience was evidence to support that theory.

Left wanting in the dessert department and wanting to soak up both the holiday spirit and the best of The Walnut Room, we ordered their famous chocolate yule log, which is just a vanilla Swiss role filled and iced with chocolate frosting. It was actually really good! It didn’t hurt that it was super festive and tasted just like a Little Debbie, the gold standard for any Swiss roll.

We finished our meal and dodged the little Christmas fairies who visit each table (that “tradition” feels a little forced/contrived to me - don’t need it) did a quick lap around the enormous tree. It was so beautiful, just like the year before, and it was even more special to have ol’ Rosebud with us to enjoy it!

The food may have just been okay, but I really loved and would recommend the experience of The Walnut Room, especially to all the Christmas lovers out there. Musty department stores during the holiday season already put me in a spirited mood, but I loved how they really embrace the magic, the lights, and the tradition of Christmas. The Walnut Room seems to be exactly what it’s always been and exactly what it needs to be, including the food. We probably won’t make it back this year (it books up FAST), but I’d love to go back for a yule log and some holiday cheer in the years to come.

Caroline

[buffetlicious]

The highlight of the luncheon must be this 6oz. Centre-Cut Filet Mignon with sautéed Garlic Green Beans and Mashed Potato. The doneness of this steak is perfectly executed with a pink centre and no bloody liquid on the plate. The filet mignon is very tender with a light beef flavour.

My dining companion had the Broiled Salmon Fillet with Beurre Blanc Sauce since she do not take beef.

[anewkaiju]

Top Chef Los Angeles Recap: Episode 1

These are strange times. There has always been an element of the unknown to our day-to-day, but typically it's only ever discussed or thought about in terms of limitless potential and never-ending, never-ceasing possibility. Of course, there's also always been a flip side to that element of unknown. You know it. The dread-inducing one. The one no one ever wants to bring up, delve into, wrestle with, or even talk about really. It's hard to say for sure, but that may be where we are now. Or maybe it isn't, and all will be well eventually. This shit is so strange and is going to take time to figure out, but we all have to figure it out and our best chance at figuring it out is considering our community and working together. So, we got that going for us.

These are also strange times that require certain measures to be taken to keep everything hammered down and in place. Put another way, a little TV is needed in order to provide some sort of sense of stability. Put yet another way, it'll help keep shit together. Which is how, we have ended up here. For reasons that are not entirely clear to me (yet) an idea formed in front of me that this latest season of Top Chef (the 17th one) needs to be written about. So, here we are.

The first thing to note about the new season of Top Chef is that it is an All-Star season, which just means that these are all contestants who have been on the show before and have now been invited back. This raises immediate questions in my mind concerning how one becomes a Top Chef All-Star. On what basis exactly is a chef measured to make this sort of call? This doesn't feel like something we can compare to the NBA's All-Star selection process. There, they have the fans for the starters and then league coaches and members of the press vote for the reserves. So, with this cast, are we supposed to believe these are fan favorites or have these chefs been chosen because the people who watch food most closely believe them to be the best? Little of both?

One of the other things about Top Chef and watching Top Chef, at least for me, is that maybe that stuff doesn't matter. You could try to handicap this show and identify the frontrunner and the number one contender and track everyone's progress through that lens, but that grows old eventually. In my mind, the show is at its best when someone is dialed in and making what feels like the best food they've ever made in their entire life. A lot of the time this individual making what feels like the best food they've ever made is painted as the underdog, and that's fine. Watching an underdog zig and zag their way through a competition, defy the odds and then take the title makes for pretty good entertainment. It's also one of those things where there's a lot of talk about James Beard nominations and "features in Food & Wine magazine" and it all sounds really impressive, but what do those accolades actually mean, and more importantly for our purposes, what do those accolades mean for TV? Where's your resume when you're cooking in the snow on the side of a mountain? Also, what does pedigree matter when so often on this show the judges slam someone for cutting corners or ignoring fundamentals? It's also important to note that I know almost nothing about food aside from what I have discerned from watching this show.

How food is thought about and talked about on TV and the internet has changed considerably over the last few years. In the early to mid 2000s, 'good cooking' was more often than not presented and defined as all about splashy presentation, style and a million other things going on at once. The term "celebrity chef" originated around this time to describe someone who is now famous because they cook. Your signature could just be a wild looking plate. This isn't meant to put down food artists, but perhaps some passes were given that shouldn't have been. It's like if you could talk it up enough and find the right wrapping for it then, magically, no questions are asked and what you are putting out into the world doesn't have to be fact or quality checked. This all works on the timeline too as this was also a period in history were there lots of bad rappers at the top (50 Cent, Ja Rule, etc) and the NBA was mired in this weird post-Jordan funk.

It's almost as if things had to pivot back in on itself. These days, simplicity is celebrated. Or maybe it has always been essential and I am just dumb. Either way, let's call this foggy idea the Chef's Table Effect. Now, with chefs, you want to know about their approach to food and what their mindset is like. We want to know how they look at food and how they get it. We want to learn about real, living, breathing chefs and not just be told about someone who is now famous because they cook. In early seasons of Top Chef, there were more personalties, people who just wanted to rub elbows with celebrities and put their names on restaurants. Over time, that has subsided some and when it does happen it comes across as much more transparent. The good chefs emerge no matter what. Their personalties reveal themselves in their own time (call this the Kawhi effect if you must,) and because they are making 'good' food it's all that much more enjoyable/rewarding to watch. We are in this time where food is considered in more serious terms, and as a result, we get more grounded, thoughtful food TV programming. I like to think of it as more of an actual uprising. Everyone collectively all at once had one too many exploding shrimp cocktails bathed in brandy and bedded in dry ice and began asking questions about what we are doing here exactly. With that in mind,

The episode itself was fairly straight-forward. The chefs show up. They are asked to do a mise en place, which is like a prep work drill essentially but since this is a competition show there's a real emphasis on speed and accuracy. There were artichokes, oranges and almonds, and it was explained, that the first five chefs to break down their artichokes would form a team and be allowed to leave for a kitchen right away. When this happens, all remaining chefs would stop with whatever artichoke business they may have left and shift their attention to the oranges. Once five chefs had handled their oranges sufficiently they would then become the second team and then be allowed to head for the kitchen. Everyone left with the almonds would take on the mantle of the third team, and be allowed to move to the kitchen once they were all finished. This opening challenge served mostly as a shakeout session to get things moving and for viewers at home to see if anyone is trying out a new style, whether it be a cooking flourish or a new haircut.

After the mad dash mise en place, the chefs are once again sorted into teams, although, this time around, they go into five teams of three as opposed to three teams of five. For the main challenge of this episode, each team has been asked to make a cohesive, family-style seafood meal over a single open flame and an open flame only for a table of esteemed, established chefs and cuisine writers.  

here is what they presented:

Melissa: Grilled Swordfish with hot & sour sauce, ember grilled radicchio and fresno chiles

Karen: Grilled scallops, gingered plums, nuoc cham and nappa cabbage slaw

Angelo: West coast oyster with smoked bacon rice porridge

Bryan: Sea urchin, spot prawns with hibiscus ponzu and burnt avocado

Joe: Sesame and semolina flatbread with clams, fried garlic, sea urchin, pickled peppers and miso parmesan aioli

Lee Anne: Shoyu Tare Glazed Halibut with charred sweet corn and cabbage, sea urchin and uni miso beurre blanc

Gregory: Charred salmon with grilled peaches and roasted chili dressing

Jamie: Steamed mussels with ember scaled cream and toasted bread

Stephanie: Brined prawn with charred tomato sauce and roasted corn dressing

Jennifer: Spiced tuna loin over grilled kale with red pepper tahini sauce

Nini: Grilled scallops, carrots, tomatoes with charred brussels sprout & fennel salad

Kevin: Eye of swordfish braised in chorizo with coal-roasted onion, olives and peas

Lisa: Charred shrimp and scallop ceviche with candied squash, mushrooms and avocado

Bryan V.: Sablefish with corn porridge and charred leeks

Eric: Chesapeake boil with grilled prawn

It's striking looking at all of these dishes written out. Granted, this is being written from a position of hindsight, but it's so clear which dishes were a hit and which were not. Again, I'm not very bright so this isn't a food know-how thing. It's just a words thing. The most composed, concise dishes were the ones that elicited acclaim. This should maybe be a working rule. If the description of your dish runs over a line long, then you might be in trouble. (You might be looking at Lisa's dish and noticing that it runs over, but it's just barely. She's a great chef who is being oddly slept-on already. She went all the way to the final in her season and has a very no nonsense, quiet drive.)

Anyway, the judges loved Gregory, Jamie and Stephanie's meal with Gregory taking the overall win. Joe, Lee Anne and Bryan had far and away the least liked dish. The challenge called for a family-style meal, indicating that everything will end up on the same plate, so the two sauces made that one flatbread mad soggy. Joe went home for it. (Lee Anne ran into some issues on the grill, but these things happen and Padma said there was a lot to like about her dish. Lee Anne was also on the very first season of Top Chef and the last time anyone saw her was a few seasons back when she surprise-returned. In that episode, the challenge was to cook over an open flame in four feet of snow on the side of a Colorado mountain. Lee Anne was four months pregnant. After she knocked out her dish, she seemingly achieved clarity and announced to everyone that she was going home to prepare for the birth of her child.)

For whatever reason, it tends to take a few episodes before the show really starts moving. There will probably be a few more wild-sounding challenges under even more wild-sounding circumstances. Based off of the "this season on Top Chef" tease shown at the end of the episode, the competitors visit at least one museum and at least one stadium. The official title of this season is Top Chef: Los Angeles which would suggest that everything will be contained to the city of Los Angeles as opposed to the entire state.

There was also a moment in the tease where actor Danny Trejo, star of Machete, Machete Kills and the forever-stuck-in-development Machete In Space, can clearly be seen visiting the Top Chef kitchen which is wildly encouraging.

[nwbeerguide]

Let Chuckanut Brewery and Kitchen be your host, during a Sweetheart Dinner, February 14th.

Press Release

image sourced from Chuckanut Brewery and Kitchen

Valentine’s Day is the perfect opportunity to show your sweetheart how much you care and what better way to do that than a special dinner for two at Chuckanut Brewery & Kitchen, 601 W Holly St, Bellingham. The Kitchen is offering a romantic 3-course prix fixe dinner with beer pairing suggestions the evening of February 14th 5pm to close. The dinner for two is a wonderful way for sweethearts to share their love of good food and drink. The regular menu will also be available on this romantic evening for those that prefer ala carte options.

There are some excellent choices on the menu for this year’s special Sweetheart Dinner. Share one appetizer with your loved one, choose two entrees, and finish with a shared dessert for $79 + tip/tax. Choose one appetizer from either Wild Crab Mushroom Ravioli with Kolsch tomato cream sauce, Pistachio-Dusted Lamb Lollipop or Frisee Fennel Strawberry & Goat Cheese Salad. Each sweetheart gets to choose their own main course from Beef Short Ribs with chocolate demi glace, Truffled Mashed Potatoes and Champagne Grilled Veggies or Lemon Herb Coho Salmon with ginger beurre blanc, Coconut Forbidden Rice and Champagne Grilled Veggies, or Vegetarian Entree (or Gluten Free) option available by special request. The dessert choices this year include a Chuckanut made Strawberry Shortcake or a Creamy Chocolate Mousse. Beer pairing recommendations for the menu will be suggested for those wanting a special beer with each of the courses.  Call 360-752-3377option 1 or email info@chuckanutbrewery.com to make your reservations, seating is limited.

Chuckanut Brewery & Kitchen, located at 601 West Holly St, was awarded the National Small Brewpub/Brewer of the Year 2009 and National Small Brewery/Brewer of the Year 2011 at the Great American Beer Festival (GABF). The full service “Kitchen” serves from 11:00am every day to guests of all ages with an eclectic fresh local menu. South Nut (Chuckanut Brewery & Tap Room at 11937 Higgins Airport Way, Burlington) at the Port of Skagit welcomes all ages and is open every day serving beer & beverages and encourages guest to bring their own picnic or food from local restaurants or purchase picnic items or from food truck on site. Learn more about Chuckanut Brewery at http://www.chuckanutbrewery.com/

from Northwest Beer Guide - News - The Northwest Beer Guide http://bit.ly/2TYhOPK

[studystrivesucceed]

colourful french vocab 🎨

📌reds

rouge: red

incarnat: blush (bright red) 

cerise: cherry

bordeaux: maroon

écarlate: scarlet 

amarante: amaranthine 

rouge tomate: tomato red

rouge coquelicot: poppy red

bourgogne: burgundy 

grenat: garnet 

rouge brique: brick red

rouge sang: bloodred

rubis: ruby 

vermillion: vermilion 

rouille: rust

🌸 pinks

rose: pink

magenta: magenta 

rose oeillet: carnation pink 

rose tendre: baby pink

corail: coral

rose vif: hot pink

saumon rose: salmon pink

incarnadin: incardine

pêche: peach

rose dragée: candy pink

rose bonbon: candy pink

pelure d’oignon: onion skin

fushia: fushia

coquille d'oeuf: eggshell 

🍊 oranges

orange: orange

orangé: orangey 

orange-rouge: red-orange

orange coucher de soleil: sunset orange

carotte: carrot 

tangerine: tangerine

orange brûlé: burnt orange

cuivre: copper

abricot: apricot

mandarine: mandarin

citrouille: pumpkin

orange sanguine: blood orange

🌞 yellows

jaune: yellow

or: gold

pisselit: dandelion

rayon de soleil: sunglow

gerbe d’or: goldenrod

sable du désert: desert sand

jaune canari: canary yellow

jaune poussin: canary yellow

safran: saffron

jaune banane: banana yellow

doré: golden

blé: wheat

beurre: butter

citron: lemon

jaune moutarde: mustard yellow

jaune paille: straw yellow

sable: sand

soufre: sulfer

🐍 greens 

vert: green

pré de montagne: mountain meadow

vert marin: sea green

trèfle: shamrock

asperge: asparagus

jade: jade 

vert olive: olive green

menthe: mint

émeraude: emerald

kaki: khaki

vert pin: pine green

vert absinthe: absinthe green

vert bouteille: bottle green

vert citron: lime green

chartreuse: chartreuse

vert mousse: moss green

vert pomme: apple green

vert printemps: spring green

vert sauge: sage green

💠 blues

blue ciel: sky blue 

céruléen: cerulean

bleu marine: navy blue 

outremre:

bleu de oeuf de merle: robin’s egg blue

bleu-vert: blue green

bleuet: cornflower

bleu cadet: cadet bleu 

bleu nuit: midnight blue 

turquoise: turqoise 

indigo: indigo 

bleu pétrole: petrol blue

bleu acier: steel blue 

aigue-marine: aquamarine

azur: azure

bleu roi: royal blue 

cyan: cyan 

cobalt: cobalt  

saphir: sapphire

🔮 purples 

violet: violet

poupre: purple

pervenche: periwinkle

orchidée: orchid

prune: plum

lavande: lavender

améthyste: amethyst 

aubergine: eggplant

héliotrope: heliotrope

mauve: mauve

parme: mauve

violine: dark purple

lilas: lilac

🎥 blacks

noir: black

aile de corbeau: raven’s wing (shiny black)

cassis: blackcurrant

ebène: ebony

noir charbon: coal black

noir de carbone: carbon black

noir d'encre: ink black

charbonneux: sooty

noir de jais: jet black

réglisse: liquorice 

💭 whites

blanc: white

albâtre: alabaster 

ivoire: ivory 

marbre: marble

crème: cream

perle: pearl

🗿greys

gris: grey

argent: silver

ardoise: slate 

argile: clay

gris étain: tin grey

gris fer: iron grey

gris souris: mouse grey 

plomb: lead

tourterelle: turtledove

anthracite: anthracite

taupe: taupe

🐻 browns

brun: brown

acajou: mahogany

brun clair: tan 

havane: Havana brown

sépia: sepia 

ocre: ochre 

tanné: tanned

brou de noix: walnut

sienne: sienna 

alezan: chestnut

châtain: chestnut

terre d’ombre: umber

noisette: hazelnut

cacao: cocoa 

fauve: tawny 

[bibiamor]

Recipes I’ve made this year. And ever.

- Holland Lemon mousse. Really easy. Zesty and frosty bad gals.

- Bibi Cauliflower Scramble. Classic Holland lunch staple. W potatoes onion garlic leek and eggs. White wine best.

- ‘Chocolat’ movie inspired French Chocolat Shrimp. Melted chocolate sauce of chilli orange juice orange zest walnut oil and GARLIC. So good.

- Bibi Brittany Potatoes. Purée with TONS AND TONS of cumin powder and Brittany butter. Almond milk. Too good.

- Bibi’s Escape to the Chateau inspired Terrible Tarte Tatin. Aquarius inventivity placements do not make for good cake skills. Put way way too much salt and had to through the entire thing away because the Internet said it could not be reached. How stupid. Anything too rigid to be altered is boring. Whoever invented baking was a Capricorn. Never again.

- Gordon Ramsay’s Christmas Scrambled eggs with Bibi leeks. Same recipe just sneak da leek in. Lots of butter lots of stirring never mix the cream (not milk) beforehand.

- Coquille Saint Jacques (or Bibi Brittany Scallops). From scratch. With garlic and butter and white wine. Opening those bad boys is a skill.

- Town square Bibi Brittany Oysters w Lemon and Baguette and Butter. No oyster knife, no bueno.

- Bibi Tuna tomato Spaghetti. With lots of Brittany butter. Actually created in Crete. Lots of cheese.

- Bibi Tuna Macaroni Bake. Next time less macaroni and less time being too hungry to wait for cheddar to become toasty.

- Bibi’s Brittany Coco Seasonal Veg curry. Add every vegetable you find. Add every spice in cupboard. Litre of coco milk. Stir forever. Couscous side.

- Bibi’s Beurre Blanc Surprise. Salmon leek boiled potatoes CUMIN POWDER and pre-made blanc sauce. Works great not just w white fish.

- Bibi’s Michael Scott inspired French Toast. With whipped cream. Ground cinnamon. Needs improvement.

[venuefit]

Exclusive use Luxury Townhouse Package (£4850.00)

Townhouse No.5 can be exclusively yours for your special day. It includes opulent features, original fireplaces, rich wood paneling, dramatic stained glass windows and sweeping wooden staircases with 12 truly luxurious bedrooms and suites, as well as the ultimate honeymoon suite, 'Domaine Georges Vernay', complete with private patio area. Capacity Ideal for up to 80 guests in the day guests and 120 evening guests. The property's own 'secret' terraced garden is perfect for an intimate and sophisticated wedding ceremony and reception. The Macallan, Glenlivet, Ardbeg and Glengoyne private rooms will all be at your disposable.  ✔ Private function rooms ✔ Honeymoon suite on a basis for the wedding night ✔ 12x luxury bedrooms on a B&B (Bread and Breakfast ) basis for the wedding night ✔ Dedicated Wedding co-ordinator ✔ Flowers for table centerpieces ✔ Place cards ✔ Personalized menus ✔ Candles ✔ Cake knife ✔ Master of ceremonies    

Menu Options

CANAPÉS (£3 PER CANAPÉ) Oyster in shell with caviar Mini roast beef and Yorkshire pudding and horseradish cream Seared, hand dived Scottish scallop with chorizo Dunkeld smoked salmon with a herb bannock and crème fraîché Tartlet of spiced Mediterranean vegetables with aged Parmesan Deep fried calamari with sweet chilli jam and mango Bon bon of Dingwall black pudding and pear chutney Pea and Parmesan crostini Sun blushed tomato and mozzarella Free range chicken satay and salsa   RUINART MENU ( £44.50 PER PERSON ) Dunkeld smoked salmon, classic garnish Roast plum vine tomato soup with basil oil Tian of Stornoway black pudding confit potato, poached free range egg and Dijon mustard Green apple sorbet Cullen skink soup, lemon oil Strawberry jelly, Champagne foam Pan fried sea bream with herb pommes purée and sauce vierge Butter roasted corn fed chicken suprême with pommes fondant, truffled haricots vert and a Madeira cream Loch Duart salmon fillet with a warm salad of ratte potato and spring onion, caviar and cucumber, beurre blanc Risotto of fresh herbs and Roquefort blue cheese with herb oil Devonshire sticky toffee pudding with clotted cream Peanut parfait, cherry sorbet and chocolate sauce Fresh fruit pavlova with crème Chantilly Tea or coffee with petit fours Supplement of £9 per person:  Selection of British and continental cheeses POL ROGER MENU (£49.50 PER PERSON) Risotto of saffron and fresh pea, aged Parmesan Terrine of smoked ham hock and puy lentils, toasted farmhouse bread, pickles Cullen skink, lemon oil Crab bisque Lychee and chilli sorbet Carrot and cardamom soup. Traditional roasted sirloin of Scottish beef, Yorkshire pudding,truffled French beans, château potatoes, red wine and rosemary sauce, béarnaise Pan fried sea bass, basil crushed potatoes, anchovy beignet, sauce vierge Roasted rump of Perthshire lamb with baby carrot puree, pomme fondant, savoy cabbage and thyme jus Butternut squash and ricotta gnocchi, micro herb salad. Dark chocolate and pistachio tart, pistachio ice cream, cocoa nib croquant White chocolate panna cotta, passion fruit syrup, langue de chat biscuits Poached William pear, crème frâiche mousse, Valhrona chocolate sauce Tea or coffee with petit fours Selection of British and continental cheeses Supplement of £9 per person VEUVE CLICQUOT MENU (£55.00 PER PERSON) Chicken liver parfait, baby figs, toasted brioche Tian of west coast crab, avocado, cucumber and dill dressing Velouté of wild mushroom and hazelnut oil Lemon sorbet Lobster consommé Champagne granita, strawberry mousse Highland roasted venison loin, dauphinoise potatoes, cinnamon braised red cabbage, celeriac purée, port wine jus Beef Wellington, wilted baby spinach, mange-tout, sauce à la périgourdine Fillet of line caught halibut, chowder of mussels, surf clams, razor clams, tomatoes, wilted greens, basil oil Italian white truffle tagliatelle, Parmesan cream Valrhona chocolate crème brûlée, shortbread fingers Baked New York cheesecake, apricot coulis Chocolate and golden raisin brownie, rum and raisin ice cream, white chocolate espuma Tea or coffee with petit fours Selection of British and continental cheeses Supplement of £9 per person BARBEQUE MENU (£29.50 PER PERSON) Pork and apple sausages Mini Cairn Hill burgers, sesame buns Marinated St Bride chicken legs Halloumi vegetable kebabs SALADS&VEGETABLES Pasta salad Tomato, cucumber and coriander salad Seasonal rice Potato salad coleslaw Grilled sweet corn INDIVIDUAL DESSERTS White chocolate panna cotta Fruit salad Tarte au citron, raspberry sorbet Strawberries and clotted cream DRINK PACKAGES (FROM £25.00 PER PERSON) PLANETA (£25.00 PER PERSON) A glass of sparkling wine Half a bottle of house wine Glass of sparkling wine for the toast GEOFF MERRILL (£29.50 PER PERSON) A glass of Champagne Half a bottle of house wine Glass of Champagne for the toast Half a bottle of mineral water WILLI OPITZ (£34.50 PER PERSON) A glass of Champagne Half a bottle of wine to complement your menu (please speak to your Wedding Co-ordinator) Glass of Champagne for the toast Half a bottle of mineral water FAQ What's the capacity of the function rooms? Our venue offered the exclusive use of a Townhouse with a number of private rooms in it. The smallest is our Glengoyne room seating up to 10 / The Ardbeg seating up to 16 / The Glenlivet seating up to 50 or if combining the Glenlivet & Ardbeg it can seat up to 80. What are the check-in and check-out times? Check-in – 3pm / Check out – 11am What else comes with the function room (projector, stage, table setup: boardroom table, etc.)? All tables, white table linen, white linen napkins, crockery, cutlery, glassware, wooden dancefloor hire, and own events staff. What is the cancellation policy? There is a non-refundable deposit of  £ 1000 to reserve the day and make preparations for your event. Cancellations will : 7-12 months prior event date, we charge 10% 4-6 months prior, we charge  25% 3 months or less prior, we charge 100%) Is a special food arrangement possible for food not listed on your menu? We can tailor catering to suit each party Read the full article

[glitterybadassfairy-blog]

It's always easy to choose what I want on the menu 😌😏 unlike this woman who just couldn't make up her mind and the poor waitress had to return to our table thrice 😪 I was very pleased with my meal, the attention to details, well balanced spices, faultless textures, quintessential cooking techniques and the extra provisions made for my specific diet: Mixed Grilled Seafood Platter: Wild Rice, Tomato Confit and Lemon Beurre Blanc The Ribeye Steak with Shrimp and Spinach I'll return to eat all by myself 😏😅 and possibly everything that I can have on the dessert menu 🤤 #krave #kravedinner #verylatepost #kravett #birthdaydinner #seafood #scallops #shrimp #salmon #foodie #halaleating #foodmaniac #ilovefood #ilovetoeat #foodadventures #mocktail #apple #trinifinedining (at Krave Restaurant Trinidad) https://www.instagram.com/p/ButxpkkAiji/?igshid=dnf4p4zvu8tb

[pirc-card]

Great Property Meet Christmas Party

You are invited to what will be a great social event where you can network with this years speakers whilst enjoying a 3 course meal and a short motivational speech from an award winning speaker between courses and and we've included mince pies tea and coffee just for you. Only £50, with limited places in the Great Hall left for this event so book early to avoid disappointment. Wide menu choice with 5 or 6 choices for each course (See below) available to suit all dietary requirements. Please email your menu choice to denise@great-properties.co.uk by 9th November 2018 (menu below) 7pm – Monday 9th December 2018 at Dunchurch Park Hotel, CV22 6QW Don’t miss the Christmas Social event of the year, – Network with the industry’s top speakers, – Enjoy entertainment throughout the evening, – A first class 3 course meal plus mince pies tea and coffee, – PLUS our Charity Auction Showdown – 2 budding auctioneers see who can do the best to help the local homeless last year 65 local homeless were given shelter and food for 10 days and nights Visit http://www.greatpropertymeet.co.uk/book/  to reserve your place If you’re in property you cannot afford to miss this opportunity to socialise with the community and this years speakers. When – Monday 9th December, 19:00 – 22:30 (arrival from 18:30) Where – Dunchurch Park Hotel Rugby CV22 6QW Cost – £50 for tickets by 9th November Event info – Menus below Dress code – Lounge suit or Evening dress There are only a few places still available so reserve fast to JOIN US. Menu and special dietary menu is below MENU TO START. Carrot & ginger soup Smoked chicken and chorizo salad with garlic aioli & herb dressing Atlantic prawn & salmon tian, spiced marie rose & buttered brown bread TO FOLLOW. Traditional roast turkey with all the trimmings Pan-fried market fish with wilted greens and beurre blanc Four-cheese tortellini bound in spinach veloute with roquette and parmesan TO CONCLUDE. Christmas pudding with brandy sauce Glazed lemon tart with mascarpone cream & raspberry drizzle European cheese platter with traditional accompaniments or Special dietary option: TO START. Roast tomato and basil soup (V Ve GF DF) Duo of melon with fruit coulis (V Ve GF DF) Vegetable tian with parsley dressing (V Ve GF DF) TO FOLLOW. Grilled celeriac steak on the bed of quinoa and lentil, red pepper coulis (V Ve GF DF) Polenta and sweet potato cake with crispy kale, baby fennel, cherry tomato & red pesto (GF DF) TO CONCLUDE. Vanilla poached pear with rhubarb compote (V Ve GF DF) Baked apple stuffed with apricots, raisin & cinnamon syrup (V Ve GF DF) Exotic fruit salad (V Ve GF DF) For more on this months speaker see http://blog.pirc-card.co.uk/great-property-meet/ and more about our monthly events can be found at http://blog.pirc-card.co.uk/property-networking-opportunity-great-property-meet Read the full article

[style-yesnews]

頂級和羊盛宴｜中環 Octavium｜TE MANA LAMB 4 Hands Dinner

開始入秋，如果你也像甜魔媽媽早晚都會手腳冰冷，也是時間進補了！羊肉營養豐富，又有暖中補虛、補中益氣的功效，正是秋季上佳食材；上週三中環米芝蓮一星的 Octavium，就舉行了一場以紐西蘭頂級羊肉 TE MANA LAMB 為主題的四手晚宴，讓人深刻難忘。

     TE MANA LAMB 與一般羊肉的分野，就像和牛與一般牛隻，無論是配種、畜牧法、飼料，甚至是飼養位置都有著巨大的差異，素有「和羊」美稱。而這款全球最優質的羊肉，羊肉肉汁份外豐腴濃郁，其天然 Omega-3 不飽和脂肪酸比一般羊肉高出約 50%至250%，比任何其他紅肉的含量更高，既美味又健康！

TE MANA LAMB 廣受各大著名廚師認可及選用，上週三瑞典藉的米芝蓮客廚 Jim Löfdahl，與三星 Bombana 之徒、米芝蓮一星 Octavium 行政總廚 Silvio Armanni，聯手用這款項級羊肉，炮製了只限一晚、$980／七道菜的四手晚宴（Wine-pairing + $580）。

不得不說，店內的麵包外脆內軟又熱暖，配上店內特調的松露牛油非常好吃！但再好吃也不能貪心多吃，因為 Amuse Bouche 也有 3+1 = 四款之多！首先上檯是 Cloudy Bay storm shell chawanmushi，超滑溜的燉蛋內有著鵝肝獨有香氣，又配上魚籽及蟶子，那鮮味是非一般蝦肉茶碗蒸可媲美的，滋味驚艷不得了！另一款 Chef Jim 即席炮製的魚生小碟也甚有北歐風味。

另外兩款 Amuse Bouche 則是有著濃濃菌香的 Mushroom consommé, chives & matsutake 清湯，以及口感極其鬆脆曼妙、味道又非常豐富迷人的 "Swedish sushi": crispy lichens, venison, cep emulsion & frozen foie gras。單是這幾款開胃小吃，已完全盡顯米芝蓮大廚的創意與實力！

其實這晚我們也選了 Wine-Pairing，但篇幅所限不多談酒了。接著正式來到 Starters 頭盤環節，首先是 TE MANA LAMB hind shank ravioli, red bell pepper, mint & chanterelles；皮薄小巧的意式雲吞味道不錯，然而體積較小，未能吃出「和羊」獨有的美味。

接著又有 Stuffed greenshell mussel with pecorino & lime，一粒青口獨立上檯，在米芝蓮星店來看有點不可思議，但當吃到那飽滑彈滑的質感，以及無與倫比的鮮味時，心中不得不服；這真是個人有生以來吃過最美味的青口啊！

驚喜陸續有來，Chef Jim 轉眼又呈上用料矜貴、賣相優雅的 Tartar of TE MANA LAMB saddle, black garlic, cucumber & pistou，並用心為場內賓客介紹菜式。

他他的吃法，最能品嚐出「和羊」的風味；雖然其羶香較其他品種低調，但肉味與質感卻非常超卓，簡單配上青瓜片、pistou 醬已經很美味，鹹鮮的魚子醬也起了釣味的作用，帶來更迷人的化學效應，吃後齒頰留香啊～

吃完頭盤已經微有飽意，但 Mains 主菜環節才剛開始？首先是 Big Glory Bay Salmon tempura, tomato compote and basil mayonnaise，以天婦羅方式呈現鮮嫩的半熟三文魚，雖然成品香脆不油膩，但味道不是我最喜歡的。

間場的 Velouté, white onion, liquorice & smoked Marcona almonds 則濃郁細膩不得了，每啖都有白洋蔥、果仁的香甜，中間還有淡淡甘草香氣，味道扣人心弦！但也相當之飽肚呢。  

但再飽也不能錯過 TE MANA LAMB, leek porridge, minted beans and morels, champagne vinegar beurre blanc & oyster：羊架最能呈現「和羊」獨有的大理石紋脂肪，其羊脂只香不羶，肉質粉嫩美味迷人，加上高超的調味，讓人無法自制地吃個清光！

完成主菜後，又有 Pre Dessert Sorbet 來清一清味蕾。這雪葩也夠特別，是由紐西蘭鹿奶製成的 Pamu deer milk sorbet，口味清甜並無羶味，最大特點是質感份外柔滑，非常有趣！

最後的甜品是 Thyme ice cream with tomato jam, bee pollen & birch tree oil，清新的百里香雪糕加上番茄果醬、蜂花粉、樺樹油後，組合清新甜美，為這頓米芝蓮盛宴劃上完美句號。

特別一提：當晚 Umberto Bombana 也是座上客，由舊中環麗嘉酒店 Toscany 發展至今，他還是那麼的親切可愛。難得三位星廚同場，飯後邀請他們一起來張合照，甜魔媽媽開心有如小粉絲啊！超滿足的一晚，很希望兩位大廚可以多點聯手，擦出更多動人火花～

Octavium Italian Restaurant 地址：中環德輔道中22號One Chinachem Central 8樓 電話：21119395 Facebook：Octavium ** 想得知最新飲食情報，可追蹤 甜魔媽媽；欲得知甜魔一家消息，就追蹤 Matthew and Chloe 吧~~

飲食資訊由熱新聞提供 原文連結: 頂級和羊盛宴｜中環 Octavium｜TE MANA LAMB 4 Hands Dinner 更多相關內容

馬哥孛羅香港酒店 Cucina 菌香滋味 + 法國嬌蘭炫美住宿計劃

Yan Lo 甜魔媽媽的新天地，在這裡與大家分享美食、育兒，以及旅遊資訊~~~24小時為你介紹不同的餐廳，各國美食精選等！

[sweetnsavorycafe]

It’s Friday Y’all come on out and dine under the stars in our very own Secret Garden. $2 dolor drafts $3 craft beer cans and a three course Prefix that can’t be denied for only $25. 1st -Shrimp,avocado, and cucumber crostini Or -Salmon Poke: avocado, steamed jasmine rice. With a Soy Ginger glaze and sriracha aioli. 2nd - Soup: Spicy Crab, Red pepper, and goat cheese Bisque. Or - Salad: Grilled Plums with cranberries and toasted almonds. Over arugula tossed in a Herb Champagne Vinagrette. 3rd -Braised Pork Belly, with sweet potato infused polenta drizzled with our mushroom pork Demi glaze. Or -Crispy Skin Snapper, Parmesan Spinach Risotto Covered with a lemon Beurre blanc Sauce. Or -Seared Scallops over a Parsnip Purée with Sautéed Asparagus, tomato, and Bacon.

[itunesbooks]

Downtime - Nadine Levy Redzepi

Downtime Deliciousness at Home Nadine Levy Redzepi Genre: Cookbooks, Food & Wine Price: $18.99 Publish Date: October 24, 2017 Publisher: Penguin Publishing Group Seller: PENGUIN GROUP USA, INC. Blurring the line between everyday and special occasion cooking, Nadine Levy Redzepi elevates simple comfort food flavors to elegant new heights in Downtime .     When you’re married to Noma’s Rene Redzepi you never know who might drop by for dinner…So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family--and makes family feel special every single day. Gone are the days when the cook is expected to labor alone in the kitchen while family or guests wait for their meal. In the Redzepi home everyone gravitates toward the kitchen to socialize, help, or graze on tasty bites while dinner is prepared, and Nadine wouldn’t have it any other way.   Her culinary mantra – pair the very best ingredients with restaurant-inflected techniques that make the most of out their inherent flavors -- puts deliciousness at home well within reach for cooks of all levels. In Nadine’s confident hands, weeknight mainstays like tomato bruschetta, pan-seared pork chops, slow-roasted salmon, or dark, fudgy brownies feel new again. Each recipe is studded with tips to help cooks build confidence and expertise as they cook, as well as restaurant-ready techniques that contribute precision, flavor, and plate appeal to even down-to-earth preparations. With a newfound mastery of essential building blocks like homemade mayonnaise and beurre blanc, a flavorful tomato sauce, or a genius do-it-all cake batter that can be reinvented in a myriad of ways, creating showstoppers like White Asparagus with Truffle Sauce; Rotini with Spicy Chicken Liver Sauce; or a decadent Giant Macaron Cake – just as Nadine does on a daily basis--soon becomes second nature.   Downtime is a celebration of the joys of cooking well –and making it look easy while you do it, an aspirational guide for any cook ready to take their home cooking to the next level without sacrificing ease or enjoyment in the process. http://dlvr.it/R0tJ8Z

[dasnakedapron]

The first day back to work is hard but this colorful dish will give you energy to get through the week 🤗 Featured: salmon sous-vide (unimaginably soft), with blow torched crispy skin, topped with creamy beurre blanc, side of fresh salad with pomegranate seeds and heirloom tomatoes 🍅 #sousvide #salmon #crispy #crispyskin #foodiesofinstagram #foodiesofnewyork #foodiesofig #nycfoodie #nycfood #nyceats #eaterny #eatupnewyork #eatingnewyork #eeeeeats #delicious #modernistcuisine #modernistcooking #tender #seafood #foodporn #foodblog #foodblogger (at New York, New York)