#team togarashi

[emeruga]

the flame of togarashi town

[spirithunterschoolwarpriestfan]

From that moment in EP 9:

Ito leaves the room first, holding the scroll at his abdomen with both hands. Hayami bows slightly and subtly waves her fingers, spinning a silvery thread that whip-connects to Togarashi, Detect Good and Evil- it comes back inconsequential and Hayami narrows her eyes. She turns to leave and closes the door behind herself. Outside, on the way back to the professor village, she asks Ito if he’s sure he should handle the scroll alone while we still don’t know much about it. He looks down at the scroll in his hands and tightens his fists around it.

“I’m glad it can’t endanger the students anymore- we don’t know just how dangerous this scroll is yet, but the safest place to keep it is in the artifact storage cellar with me. We can alert Yamata-san about it first thing in the morning.”

Hayami reluctantly, silently agrees, and Ito enters his cabin. He hesitates for a moment just inside the door, and his hands start to sweat onto the scroll, still tightly clenched in his fists. He concentrates at the cellar door and pries a hand free from the scroll long enough to place his right hand on the door and recite the password enchantment. But painful visions cloud his mind-

he looks down at the scroll and focuses instead on his feet on the floor- blood streaks his boots as a stoic, spindly woman in rectangular glasses and black meiyoshida sorcerer robes steps between him and an oncoming attacker, planting a straight sword into the cloaked cultist’s ribcage and tearing it back out with ruthless efficiency. Ito ducks under another cultist’s swinging axe and fires a bolt of white hot energy through the enemy’s chest, he sees through the hole to the other side of the cult’s ceremony chamber where a man in a long victorian coat conjures a white, shimmering ghoul before him that leaps onto a cultist, clawing at its guts. Two more enemies run to get between Ito’s team and their objective- a little girl chained to the floor by a steel belt with bags of holding tied over each of her hands and bandages covering her eyes. Tito dives and rolls between them, driving his warhammer through one cultist’s knees and then uppercutting the other’s head freakishly upright with the next swift swing.

A cultist in priestly vestments points an open hand in the girl’s direction and his eyes glow green. The girl bolts upright and massive batwings sprout from her back- she raises one hand from the bag to reveal a black fist of tentacles- they fire off in all directions- Ito sidesteps adeptly, the sorceress with the glasses throws a spectral shield in front of herself, and the man in victorian garb jumps from floor to wall to ceiling- all narrowly avoiding the tentacles. The sorceress cries out for Tito to move- but his back is turned and the tentacles lash around one of his legs, pulling him to the ground and then turning the leg to ash- there’s a metallic whip and clang as the man in victorian garb uses Last Rites to lasso titos hand to pull him to safety, but another tentacle grips Tito’s other leg and pulls him back- knocking the man off-balance and yanking Last Rites out of his hand, a cultist plunges a dagger through his back- then another, then a dogpile. The sorceress rushes towards Tito and the child, slashing through tentacles only for new ones to take their place. Ito’s body ignites as he aims a fireball at the cult leader charming the girl. Just then, a black tentacle flies like a spear into the sorceress’s heart- most of her body turns to ash in an instant as she falls to her knees and lets out a scream that forces Ito to turn around, just long enough for the cult leader to escape through a dimension door. The smell of scorched flesh and freshly spilled blood overwhelms Ito now that the fight seems to be over and the room is silent but for the crackling of burning cultist bodies and the soft sobs of a scared little girl. He screams and releases the fireball into the living room, blasting a burning crater into the side of the house.

[jurassicparkpodcast]

"Step Into Jurassic Park" Experience Revealed - San Diego Comic Con 2023

Courtesy of the team at Universal Products & Experiences, we have our first look at “Step Into Jurassic Park” - a unique interactive, shoppable Amazon product showcase which will debut during this year’s San Diego Comic Con. More details below:

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Universal Products & Experiences and Amblin Entertainment have revealed the official location for the “Step Into Jurassic Park” experience at Comic-Con International in San Diego. The free, timed-entry event will be held at Luce Cielo on July 21st and 22nd located in downtown San Diego only minutes away from the convention center. Fans who were unable to secure a reservation time slot, a standby line will be provided for attendees on a first-come, first-serve basis for Friday and Saturday from 2pm-7pm PT.

The “Step Into Jurassic Park” experience will feature unique integrations with Amazon, John Soules, and Boxed Water who are all coming together to bring the awe-inspiring magic of Jurassic Park to life. Fans will have the chance to interact, make purchases, and indulge in the unique offerings that each brand has in store throughout the unforgettable two-day experience.

Once inside, attendees with confirmed reservations will have the opportunity to explore an interactive Amazon product showcase at the Visitor's Center. The Visitor's Center will feature the nostalgic selection of toys, apparel, accessories, and home décor available in the Amazon Jurassic Park store, including Amazon exclusives such as the Loungefly Jurassic Park 30th Anniversary mini-backpack, wallet, and pin set, as well as the eagerly anticipated Transformers Dilophocon x Autobot JP action figure from Hasbro (now available for pre-order). To make the shopping experience seamless, shoppable QR codes will be provided, allowing fans to easily order items directly from Amazon. Prime members can enjoy fast, free delivery on their orders.

In preparation for Comic-Con, fans can shop the Amazon Jurassic Park store now at amazon.com/JurassicPark, which includes a collection of sweatshirts, hoodies, t-shirts, tote bags, phone accessories and more from Merch on Demand, Amazon’s print-on demand service that allows customers to shop millions of products from popular brands and independent designers.

Fans who are hungry for more will have the chance to enjoy Jurassic World dinosaur-themed chicken nuggets and additional Jurassic-themed bites from John Soules during the two-day experience. These delicious chicken nuggets, shaped like the iconic dinosaurs from the movie, will be available at designated dining areas within the event. Attendees can savor the 100%, all-natural white-meat chicken nuggets with dipping-sauce flavors including Honey Lime Sriracha, Togarashi BBQ, Honey Mustard and fuel up with this fun and tasty meal, perfect for both kids and adults alike. To quench their thirst, attendees can stay refreshed with free Boxed Water, providing crisp and sustainable hydration throughout the event.

This year marks the 30th anniversary of Jurassic Park and the celebration will continue during the “Step Into Jurassic Park” experience at San Diego Comic Con on July 21st and 22nd.

Follow #JurassicPark30 on social for more details.

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Are you heading to San Diego Comic Con this year? Let us know if you will be checking out the “Step Into Jurassic Park” experience in the comments below, and stay tuned for all the latest news around Jurassic Park’s 30th Anniversary.

Written by: Tom Jurassic

[tonkibbs]

Summer house santa monica

Summer house santa monica full#

Summer house santa monica free#

Summer House Santa Monica has everything I wanted, from light, refreshing food and drinks, plenty of gluten-free and pescatarian options, an incredible staff, and a welcoming, uplifting atmosphere. If the Summer House Santa Monica team reads this, Tony deserves a raise/promotion for his outstanding service and sunny disposition!įinal Thoughts on Summer House Santa MonicaĮverything was absolutely excellent, and we loved our meal here.

Summer house santa monica full#

It also turns out that he went to university in the same state I did, just down the street from me. 31 reviews of Summer House Santa Monica 'A nice fresh sit-down option in B concourse, with a variety of salads, tacos, burgers, and sandwiches (and breakfast before 10 am), as well as a full bar. By the time we left, he felt more like a friend than a waiter, because despite being extremely busy, he made time to chat with each table he was serving, offering up friendly advice about what to do in the area, and giving us a list of his favorite things to do in the city. He was so helpful, friendly, upbeat, and attentive to not just our table, but all of the dozen or so tables he was managing simultaneously, all without breaking a sweat. Our server, Tony, was such a great help during our meal, and he made our dining experience one of the very best we’ve ever had. He also ordered their house specialty of cinnamon rolls in a small tin bucket, which he said was like eating the inside of a cinnamon roll, without the firm exterior. Tragically, these weren’t gluten-free, but they smelled delicious and he said they were some of the best baked goods he’s ever had. It was truly delightful.Īs his main course, Robin ordered the Idaho Rainbow Trouted, which was served with red quinoa, toasted pecans, and brown butter. To drink, our server talked me into trying the Post Water Malone drink, which was a non-alcoholic beverage with pineapple and watermelon. If you’re in the mood for a massive salad, this is what you’re looking for. This was so delicious, but it was too big to finish even with Robin helping me eat it. It truly is summer every day at Summer House, a tall order in a city where snow has been recorded eight out of the last twelve months. I ordered the Costa Mesa salad made with charred corn, pico de Gallo, avocado, quinoa, tortilla strips, a lime vinaigrette, and chipotle crema. These were so delicious and flavorful, I’d eat them every single day if I could.

Summer house santa monica free#

We ordered Wood-Grilled Shishito Peppers from Japan, that were prepared with a gluten free sweet soy sauce glaze, shichimi togarashi (a Japanese 7 spice blend), and toasted sesame seeds. The restaurant was very accommodating to the fact that I cannot eat gluten and choose not to eat meat (making me a gluten-free pescatarian), and they were very careful to prepare my food away from food that might have made me sick, which I thoroughly appreciated. Save room Cocktails, appetizers (yuzu scallops) and salad (power greens). I love feeling satisfied without feeling weighed down or bloated after a meal, and the filling, light fare at Summer House Santa Monica left us both feeling refreshed, energized, and completely satisfied. See 503 photos and 133 tips from 40 visitors to Summer House Santa Monica. We had so much amazing, refreshing food here. Those puppies alone are worth the trip.If you’re craving a taste of California in Chicago, I can’t think of a better restaurant than Summer House Santa Monica to cure your winter blues, lift your spirits, and warm you up! Our Meals at Summer House Santa Monica You can get more information from their website. To communicate or ask something with the place, the Phone number is (773) 634-4100. On the street of North Halsted Street and street number is 1954. But whatever you do, make sure you get some oversized chewy chocolate chip sea salt cookies from the bakery case. Summer House Santa Monica is located in Cook County of Illinois state. Before you head over, keep in mind that this place gets busy, and you’ll probably want to make a reservations. Summer House is a good option if you’re looking to soak in some Vitamin D and catch up with friends. It’s a little bit unfocused (rarely can you order meatballs, salmon sashimi, and crispy fish tacos within the same meal), but overall, the food is good. Plus, the menu also has a nice smattering of seafood, pastas, pizzas, and proteins. Side of California grapefruit with your brunch? Yep. Ahi tuna and watermelon tartare? Got that too. But luckily that’s been removed, and overall the theme works.Īnd this summery feel permeates the menu. Sometimes it feels like they’re trying a little too hard-there’s a “countdown till summer” on the wall, and they used to offer an actual beach ball on the menu for $7.95. The space is bright, dotted with dozens of twinkly glass lights, and covered by a beautiful retractable glass roof that lets in more light than is legally allowed in a restaurant. It truly is summer every day at Summer House, a tall order in a city where snow has been recorded eight out of the last twelve months.

[beerselfie]

#Repost • @hoppyhayes I need all of the beer dinners in my life after this week! 😍🍽 I just need the weather to not be 95 anymore 🥵😂 My hair and makeup were not a priority for this day haha Monday night I was STOKED to attend @townbrewingcompany ‘s beer dinner in collab with @lostworldsbeer !! My team and I were able to film this dinner for @craftcityfilms so I CANNOT wait to put this episode together for you guys to showcase Town! This specific beer dinner consisted of 5 courses, each with an Asian infusion theme! The center pieces were absolutely gorgeous and everything ran as smooth as could be! Owners and brewers from each brewery talked about each dish and beer pairing and how they came to be! There are actually a lot of similar ties to both breweries which made this collab a SLAM DUNK! Town will be making this a quarterly event with a different brewery collab each time! So be on the look out for the next one 👀 The full menu: 1️⃣ Salad topped with crispy fried wontons, pickled veggies and creamy lime-ginger vinaigrette paired with Town’s Mariachi Static Mexican Lager with Lime! 2️⃣ Tonkotsu Ramen; Rich bone broth with pork belly, soft boiled soy egg, handmade ramen noodles, and sweet corn paired with Town and Lost Worlds Czersk Grätzer! 3️⃣ Brisket Egg Roll; egg roll filled with slow cooked brisket, miso slaw, and wonton chips, served with pickled English cucumbers and togarashi aioli paired with Lost World’s Trek Porter 4️⃣ Orange glazed seared tuna served over wilted bok choy with Thai chili ponzu sauce paired with Lost World’s Equator Session IPA 5️⃣ Yuzu Dreamsicle Cream Cheese Poundcake; airy poundcake with yuzu and mandarin orange frosting paired with Town’s Creamsicalifornication Orange Mango Vanilla Sour https://www.instagram.com/p/CPYt5i_rdE7/?utm_medium=tumblr

[gh0stiegirlie]

Synopsis: You have been a pro-hero for the past three years, and a damn good one too (although, you don’t think so). When you and Ground Zero are assigned on a stakeout case together to capture a member of the Dark Akumu, which is currently Musutafu's most threatening Villain League, it changes the entire course of your career-- and your life.  

Length : 2.2k words

<- pt. 1                                                                                                  pt. 3 ->

You wake up. Go upstairs. You shower, do your morning skincare, brush your teeth. You go downstairs. Turn on the stove. Crack an egg, scramble the egg and eat the egg. The same as always.

 Except today, you have something special to look forward to. Something intriguing. Something exciting. Something new!

Your research on Ground Zero last night issued expected results; Bakugou is the same imprudent idiot he’s always been. In a way, it’s comforting, because you know what to expect. But how has he reached the list of top ten heroes with his hasty mannerisms? How will he climb up on that list, let alone remain on it? 

You spend the rest of your day checking out your fellow 3-A classmate’s careers. Unsurprisingly, Izuku is currently the number five hero with a heart of gold. Uraraka isn’t in the top ten, but she’s quickly rising to the top fifty. Considering she’s only twenty, that’s a feat. He and Uraraka finally admitted their feelings (you laugh at the image of how awkward it must have been for the two of them. They’ve never been the type to confront and thoroughly manage their emotions) and have been dating for two years, which is adorable. Todorki is approaching the top twenty, with Yaoyurozo, Kirishima, and Kaminari not far behind. Tsuyu is only within the top one hundred, which is discouraging; You know she holds more power than that. But being a hero at sea, she doesn’t receive much notoriety for her deeds. 

At 2:30 you’re on your way to the station, your stomach craving the promised spicy food. When you arrive, the station is flooded with civilians. As to not accidentally poison someone, you throw on a hoodie over your shirt and zip up a sweatshirt over that. You squeeze a pair of sweatpants over your leggings, pull up your hood, and walk into the building.

You move with the current of the crowd, though try avoiding contact with anyone by yelling "excuse me," and "sorry!" with every move you make. It’s a relief when you finally reach the conference room at 2:55, feeling comfortable enough to shimmy out of your sweatpants and take off your sweatshirt. 

 “Y/n! You sure found this place easily through that crowd,” Chief Sheriff Chie notes.

“I followed the scent of this sweet, spicy wasabi.” You eagerly grab a plate of sushi and promptly dip it into a small Wasabi bowl. After taking a satisfying bite, you look back up to Chie. “I’m surprised I made it through there and survived to tell the tale. Why is it so crowded?” You ask before shoving more sushi in your mouth.

“Did you not see the news last night?” she questions, and you shake your head. “Another Dark Akumu attack followed with multiple instances of robberies and looting all over the city.” Chie runs a hand through her thinning hair. Her undereye bags darken and her wrinkles grow more defined with every day that passes. “This is why we need your help, Ether. And Ground Zero--”

Chie is cut off by a crash of the door slamming open. You turn around, and there he is.

 Ground Zero. Katsuki Bakugou. 

A piece of fish slips out of your gawking mouth, though you quickly pick it up and shove it back in. Ground Zero completely disregards your presence, preferring to take the seat five chairs away from you that's closest to the food. He aggressively grabs a cup of donburi and sprinkles on shichimi togarashi, his biceps subtly flexing with every movement. He leans back into his chair, throws his feet up on the table and sighs dramatically.

“Let’s get this shit over with so I can kick some supervillain ass,” he grumbles before shoving chopsticks of rice in his mouth. Both you and Chie gawk at Ground Zero before meeting eyes with a gulp. Then you take another bite of your sushi as Chie starts the presentation.

She finishes rehashing the information she discussed with both of you yesterday in about a half-hour, which is enough time for you and Ground Zero to devour your meals.

“Now, the goal is for you to capture Youkai. Don’t bother with the other criminal; The Dark Akumu is our top priority. We don’t know when the deal is going to take place, but we do know where.” She clicks her remote, and a picture of the infamously beautiful forest in your area appears; The forest where you and the rest of class 3-A experienced your second villain attack, back when you were class 1-A. “A clearing in the Beasts forest.” 

“You two will stakeout until the villains arrive. When you capture Youkai, call me and I’ll immediately alert the police force. Your time starts,” the Sheriff looks at the clock. 4:45. She stares at the two of you with a wide grin that’s hungry for justice. “Now.” 

Ground Zero immediately stomps out the door, leaving his mess for you to clean up. Once everything is thrown out and you’ve grabbed your sweatshirt and sweatpants, Chie pulls you to the side. 

“You’re an amazing hero, Y/n. And the two will make an amazing team. Don’t doubt yourself, and don’t let emotion cloud your judgment. You can do this.” 

When you catch up with Ground Zero he’s leaning against his expensive-ass car, twirling his keys around his pointer finger. Before you so much as open your mouth, he announces you’ll be taking his car. Though you don’t object, as it’s very spacious, making it more than suitable for a nightlong stakeout.

When you climb in shotgun you close the door as gently as you can, as to not piss off the walking bomb you're being forced in a car with for several hours. At the same time, Ground Zero shuts the door with a slam that rattles the entire car. He keeps the radio off but turns on the AC to create white noise. Although, the monotonous buzzing drives you insane. 

“Can we turn on the radio or something?!” You moan after only ten minutes into the thirty-minute car ride. Ground Zero shakes his head. You groan and turn to face him.“Please! We have all night to silently bask in the AC, we can at least have some fun now.” He rolls his eyes and picks up his phone to start typing. 1“No texting and driving, Mr. hero.” You tease. He ignores you and passes you his phone with Spotify already open. 

“Fine. But my car, my music.” You could live with those terms. “Put on Together PANGEA.”

You type in his band selection and press play before putting the phone in a cup holder. You reluctantly lean deep into your car seat, getting comfortable without letting your guard down. 

You expect Ground Zero to be into headbanging, rave rockstar type shit. But surprisingly, you enjoy his indie punk selection. You smile and wiggle your shoulders a bit to the rhythm, and when the song ends, another by the same band follows. You giggle when you notice Ground Zero tapping his fingers against the car wheel to the beat. 

You rest your head on the window and gaze into the sunset. Maybe if you and Ground Zero weren’t so rigid and awkward, maybe if you were normal people (or possibly a normal couple), you would enjoy a sunset like this together. 

When you arrive at the forest, the car creeps between trees until it reaches a hidden area outside the clearing. At 5:15 Ground Zero brings his car to a halt and turns it off. Music, AC, and all. 

The two of you sit in silence for an uncomfortable amount of time. Ground Zero pushes his seat into a lying position and kicks his feet up on the dashboard, engrossed in his phone, while you stiffly remain in your seat beside him. This is the most intimate you have ever been with him. While six years ago you would’ve loved this and taken advantage of it, currently you’re fidgeting with the door handle and staring blankly at your phone. After a few more minutes of this, you decide to put your layers back on. You zip up your sweatshirt and slide on your sweatpants. Though with the AC off, you quickly grow hot. Ground Zero notices the perspiration dripping down your chiseled cheeks and looks at you for the first time in years. 

“You don’t have to keep all those layers on, you know. I can handle your quirk,” he comments, flicking his attention between you and his phone. 

You don’t look at him, instead choosing to focus on wrapping your sweatpants string around your finger. “I don’t want to take any risks. I’ve involuntarily hurt people before.” 

“I secret nitroglycerin sweat, Y/n. I can inhale some of your gas.” he retorts before he pauses. When he realizes what this really is about, he sets down his phone. “Plus, that nerd Deku’s forgiven you by now. And long forgotten about it.”

This is when you turn to Ground Zero in shock. He… remembers that?

“You were so wrapped up in wishing death upon everyone in the class I’m surprised you even remember that.” You admit. You mean for it to come off harsh, but a faint snicker escapes your lips. Ground Zero did spend a lot of time threatening to kill Deku and several other classmates. But he was just being dramatic. (Hopefully) 

He laughs menacingly, which you guess is the only way he knows how. Honestly, you’re not sure if he feels any other emotion other than passionate violence. “How could I forget? That all-powerful loser was stuck smooching with recovery girl for a week! I was mad I didn’t do that.”

You gasp, pushing yourself to the edge of the car seat to distance yourself from him. “Why would you want to do that? He was in a coma!” You clear your throat after taking a deep breath. “I put my friend in a coma.” You wrap your arms tightly around yourself to suppress a shutter from the memory. “Because I couldn’t control my quirk.”

“Oh, cut it with the emo crap,” he growls. “Your quirk is strong and he couldn’t handle it. It wasn’t your fault.”

“Because of my quirk, toxins are constantly leaking out of my body. For combat, I can concentrate the mass of the fumes into certain areas, but no matter what, they’re always oozing into the air. Everywhere.”  You stare at your hands, watching them steadily emit a nearly imperceptible gas. But you know it’s there; You know its harmful. You force your hands into fists, keeping the fumes entrapped in your clutches. “I have to protect others from myself. I’m toxic. I can’t hurt another innocent person.” You look up at Ground Zeroes' blurring body. Within seconds, all you can make out is the outline of his grenade gauntlets and signature spiky hair. That’s when you realize you’re tearing up. 

“Y/n--” he reaches out to you, but you slap his hand away. 

“It’s Ether, Ground Zero. Ether.” You snap, blinking away the tears before they dare spill from your eyes.

All of high school, he never so much as noticed you outside calling you an “extra”. And now he finally wants to address you by your name, like you’re friends. Like he ever treated you with an ounce of damn respect. 

No. He’ll call you by your hero name. So he’ll be forced him to refer to you as an equal. He’ll never call you Y/n. Not until he proves he won’t hurt you again; Which he won’t, because this is Bakugou you’re talking about. 

“What’s your problem, shitty breath?” he mocks. Even though that was just the cruel nickname he gave you in highschool, you blow into your hand and sniff in the air. Your breath smells fine.

“Who are you calling shitty breath, hothead?! It’s not even clever!” You bicker. “I’m a pro-hero now. We’re not at U.A anymore; You can’t call me shitty names and get away with it.” You squint your eyes at the ‘hero’ and cross your arms. “I won’t let you.” 

“Oh, you won’t?” A smirk spreads across his face, and you refuse to let him see how startled you are. Another perk of being a hero; You know when to put on a mask, and how to keep up that facade. “How do you plan on stopping me?” He places his hands behind his head and closes his eyes, maintaining relaxed, poised body language. “If I remember right, you were never able to beat me back at U.A. What makes you think you can now?” When he opens his eyes, fire dances within them. And that’s when you finally understand. Bakugou has learned to control his demeanor to appear composed and carefree. But on the inside, he’s the violently spirited fighter you’ve always known him to be. 

Embers that haven’t so much as sparked in a while ignite within you. You quirk an eyebrow.

“Are you challenging me, Bakugou?” You haven’t used his name in so long, and you love the way it feels on your lips.

Bakugou's smirk morphs into a shit-eating grin, but the determination in his eyes frightens you.He’s relentless, and he’ll fight until you drop if it means he wins. And you know its his unbreakable determination that will fuel him till the end. 

But you’re ambitious too. Your brain says you can’t beat him, but your heart encourages you to try. 

When Ground Zero gets out of the car, you follow. 

You won't let him treat you like shit without standing up for yourself.

Never again. 

[travelinghobby]

Smoked Salmon Topped Ramen Arrives In Brooklyn, For One Weekend Only

Smoked Salmon Topped Ramen Arrives In Brooklyn, For One Weekend Only

Two of Greenpoint’s best culinary destinations are teaming up this weekend for a limited-run collaboration dish highlighting the foods their known for. Rule of Thirds is teaming up with Brooklyn neighbor Acme Smoked Fish for a specialty ramen featuring Acme’s new Togarashi Smoked Salmon. The salmon is rubbed with a special custom togarashi blend, with peppery spice, citrus, ringer, umami and…

[perthfoodreview]

MARUMO // the rest of our aud80pp seven courses Omakase menu and a photo of Chef Moe Oo in the kitchen. - Starter: Marinated octopus - Akoya oyster, egg & roe (earlier post) - Paradise Prawn & Edamame Rice - Ocean Trout & Matsutake Mushroom - Chef’s Selection of Sashimi / Pork Gyoza (cooked option) - Tasmanian Salmon Belly Sushi (earlier post) - Palate Cleanser: Yuzu Sorbet - Dorper Lamb Tenderloin - Plum & Miso Caramel The highlights were the akoya oyster and lamb tenderloin. The sous-vide lamb was very tender and had no gamey smell at all. Delicious paired with the sweet carrot purée and broccoli stalk purée (containing Togarashi flakes which gave it a bit of spicy kick). The prawn heads were deep-fried to a golden crisp which could be eaten and not wasted. Pork gyoza was very crispy and was my substitute for the sashimi. Ocean trout was our least liked dish as the trout was mashed with something and the broth was very starchy. Dessert was salted plum (Umeboshi) mousse with miso caramel and plum purée - this dessert was texturally interesting and a light finish to our meal. Overall it was a good meal but not mind-glowingly impressive. Very lucky to get a chance to visit again - massive thanks to @lalithaanantha , @thisisangelang and @gwenwhoo . ❤️ Outstanding service by the team here (our teas were always filled up without having to ask) and thank you to Chef Moe Oo for obliging us with photos. #Marumo #MarumoNedlands #Japanese #PerthJapanese #FineDining #PerthFineDining #Lamb #sousVide #PorkGyoza #ParadisePrawn #MisoCaramel #PerthFoodReview #PFR_Marumo (at Marumo) https://www.instagram.com/p/Cae3-dbvvV7/?utm_medium=tumblr

[yourghastlycloseness]

i’m sitting at a nice japanese café in tanjong pagar — baristart coffee; they’re known for their special biei jersey milk from hokkaido. there’s usually a crazy long queue here, and even at lunch time on a weekday, you’ll find a healthy crowd streaming in. on weekends, you have to wait close to an hour to get a seat.

it’s a thursday morning. dad has just been admitted into the operating theatre. the operation will take about 4-5 hours, so i took a train to town for breakfast. there’s japanese music playing at a good volume on the speakers; soft enough that your ears don’t bleed, but loud enough so that it masks sniffles and coughs and rumbling stomachs and conversations between the baristas; i can only pick up individual words that make little sense when i attempt to connect them.

ever since the split team roster kicked in, i’ve started to really like having weekdays off. people are more respectful of your off days now because we’ve got more people following two different roster patterns now, as opposed to the countless variations we had before. i’m better at ignoring work messages that come in during my off/rests on weekdays too. even if there’s still a lot of work to be done on these days, i feel more well-rested.

an australian customer just said goodbye and take care to everyone in the café, except it sounded more like ‘buh-ai’ and ‘take ky-ehh’.

-

the obihiro don turned out to be ok. didn’t like the sprinkle of shichimi togarashi. it’s the most expensive food dish on the menu.

the cream puff, priced at $5.50, and which has been making its rounds on instagram, turned out to be average. the filling was smooth and not too sweet, but the puff itself was hard and thin, like a hollow rock made of the lightest paper. i prefer puffs to be soft with a brioche-like texture.

overall, i prefer châteraisé’s $1.90 cream puffs in packets. these days, i keep thinking a higher price means better taste and quality, but i see that this is not always the case.

i’ll go home, take a nap, wait for the hospital’s call (mom’s on duty in the OT today and has assured us that dad is fine), bring my laptop over and go check on him, get him some food

[anachef]

Food Photos and Review: The NEW Lunch Menu at Tangaroa Terrace at Disneyland Hotel!

It’s time to put on your hula skirt (or at least your stretchy pants!) and surf on into the newly reopened Tangaroa Terrace! This quick service spot located at the Disneyland Hotel has a fresh new look — and lots of tasty eats (including Dole Whip!) on the also refreshed menu!

Welcome Back, Tangaroa Terrace!

See a photo tour of Tangaroa Terrace HERE!

The lunch and dinner menu here has retained some of our old favorites (like Panko-Crusted Long Beans!) and added some newbies. Come along as we dig into LUNCH at Tangaroa Terrace!

Lunch at Tangaroa Terrace

We already gave you a review of the breakfast goodies here, but two of our team members (including our intrepid Disneyland correspondent Heather (aloha, @DiningInDisney!)) stopped into Tangaroa Terrace to show us what’s on the menu for lunch and dinner, too!

Tangaroa Terrace Tropical Bar & Grill Lunch/Dinner Menu

Tangaroa Terrace Tropical Bar & Grill Lunch/Dinner Menu

Believe it or not, this tropical-inspired locale has introduced a Kalua Style Pork Poutine!

Kalua Style Pork Poutine

Once relegated to the tables of French Canadians, this French fry-based delicacy has become a true Disney trend (you can read about Disney World’s obsession with poutine here!), and is given a decidedly island spin at Tangaroa.

Kalua style pulled pork tops the fries, and plenty of awesome, colorful stuff tops the pork, too! Cheese curds and brown gravy — traditional poutine components — are here, plus pickled onions, Fresno chilies, and cilantro. It’s a wild combination that somehow works!

Kalua Style Poutine

We loooooove the base of crinkle fries, which are super crisp and sturdy enough for the toppings (even though very unconventional for traditional poutine). The most powerful flavor is the pickled onions, which add acidity that’s not typical of poutine. For $12, this was a great value — especially since it’s definitely big enough to share.

The Fried Spam Musubi is a classic island treat that’s… well, let’s say it’s just not for everyone. In Hawaii, this is often eaten as a snack or lunch, and we love the twist Tangaroa has put on this by deep frying it for a terrific outer layer of crunch. So satisfying. The Spam Musubi part of this is comprised of three ingredients: a slice of pan-fried Spam, some sticky white rice, and a nori wrapper.

Fried Spam Musubi

Essentially what Tangaroa has created is a Spam sandwich using rice instead of bread. The nori wrapper encircles the ‘sandwich’. The entire thing is coated panko breadcrumbs and deep fried. If you like Spam… and nori… and rice-heavy dishes… you’ll totally be into this! For us, it wasn’t our favorite. Still, it’s fun to try something that’s really location-specific — a Hawaiian delicacy, if you will. Of course, for $11 this might be too rich for a snack you’re trying just for fun.

Fried Spam Musubi

Shipwreck Nachos are a cool twist on a bar favorite. A bed of crispy tortilla chips is loaded with Kalua style pork, pineapple salsa, hoisin sauce, scallions, Togarashi aioli, and barbecue sauce. This is a texture and flavor mash-up we can’t get enough of. Seriously: it’s hard to stop eating these once you start.

Shipwreck Nachos

For a lighter option, go with the Lentil Garden Bowl. Black lentil and brown rice form the base, and fresh chickpeas, cucumbers, cherry tomatoes, and red onion are piled on top. Coconut curry dressing and cilantro finish this off.

Lentil Garden Bowl

This is a tasty option for those who are determined to eat healthy, even in the face of many delicious, less health-conscious choices. It wasn’t our favorite, but it’s a great addition to round out the menu.

Lentil Garden Bowl

Sweet and Spicy Chicken Wings are not new to the menu here, but we’re glad they’re back! A pile of wings get a dip in a thick sauce that is more sweet than spicy. There’s more Togarashi aioli on the side here, which adds a flavorful cooling option for the subtle spice. (For those wondering, Togarashi is a Japanese 7-spice blend that includes chilies, sesame, orange peel, nori and more.) Overall these are good wings: tasty, cooked well, and appropriately messy to eat.

Sweet and Spicy Chicken Wings

We love the Panko-Crusted Long Beans, so we’re really happy they’re back! These have an awesome crunch and a tasty breading that’s good even without the (ubiquitous) Togarashi aioli that’s served on the side.

Panko-Crusted Long Beans

Yeah, we could eat a couple orders of these and be totally happy. And even though that Togarashi aioli seems to be everywhere on the menu here, we love it, so we’re totally fine with that.

Panko-Crusted Long Beans

Another returning favorite: Pork Gyoza. These are pork dumplings; gyoza is the term for this particular kind of Japanese dumpling wrapper.

Pork Gyoza

These are dusted with… Togarashi seasoning. And they’re perfectly formed and cooked. The bottoms have that quintessential pot sticker crust.

Pork Gyoza

The filling is pork and vegetable, with plenty of seasoning like garlic and ginger. Ponzu sauce on the side makes a nice, salty partner.

Pork Gyoza

Garlic-Chili Edamame is actually a perfect bar food. The portion size on the steamed soybean pods is great for grazing, and you know it’s a party when there’s an empty bowl for pods.

Garlic-Chili Edamame

The seasoning on these is abundant and delicious. These are pretty healthy, but they’re also pretty addicting. And if you’re just stopping in for a snack at Tangaroa, the Edamame will make a light eat that won’t weigh you down for the rest of your day.

Garlic-Chili Edamame

We are SO HAPPY Tangaroa Terrace has reopened! Not only is the space bright and fresh, but the food is, too! Even the heavier options — like Shipwreck Nachos and Kalua Style Pork Poutine — have enough freshness to keep things bright and refreshing. Definitely plan to stop into Tangaroa the next time you’re in the area! And don’t forget to get a Dole Whip for dessert!

Next, read our Tangaroa Terrace Breakfast Review Here!

Sign up for the DFB Newsletter today — and you’ll never miss another bit of Disney Parks news!

Which of these eats would you dig into first? Tell us in the comments! 

Related posts:

FIRST LOOK: Breakfast Review and FOOD PHOTOS from the Newly Reopened Tangaroa Terrace at the Disneyland Hotel!

Seriously the Best. Cake. Ever. For Disneyland’s Halloween Time.

The New Tangaroa Terrace Menu at Disneyland Hotel May Look Familiar…

from the disney food blog http://bit.ly/2BnA7na via http://bit.ly/LNvO3e

[tonyduncanbb73]

25-Year-Old Parish Cafe Is Reviving Some of Its Classic Sandwiches (and More Updates)

Cold brew tea funding, the state of growlers, and other news bites

Welcome back to Morning Briefing, an almost-daily round-up of mini news bites to kick off the day.

The Return of Archived Sandwiches

Parish Cafe (361 Boylston St., Back Bay; 493 Massachusetts Ave., South End) is taking a trip down memory lane in honor of its 25th anniversary. The Parish Cafe shtick is that the menu features sandwiches created by other chefs around town, and there have been many sandwiches over the years. From the original 1992 menu, Lydia Shire’s “The Lydia” and Chris Schlesinger’s “The Schlesinger” are coming back in honor of the anniversary. Plus, every two weeks throughout the year, other archived sandwiches will make a temporary return. There are also four new sandwiches on the menu: “The Hot and Dirty Pig Burger” by Tiffani Faison (Sweet Cheeks, Tiger Mama), “The Alden” by Michael Scelfo (Alden & Harlow, Waypoint), “The Bondir Brisket” by Jason Bond (Bondir), and “The Bravas” by Cassie Piuma (Sarma).

Opening Alert

Temazcal Tequila Cantina expanded to Burlington last month, taking over the former Papa Razzi space at 2 Wall St. This is the third location for the Mexican restaurant and tequila bar; it’s also in Boston’s Seaport District and at MarketStreet Lynnfield, and a Dedham location is in the works as well, slated to open later this summer. The 200-seat space spans two levels and includes a bar, a seasonal patio, and private event space. Chef Osmaro Morales is an alum of Davio’s and Elephant Walk. On the menu: lobster guacamole, Acapulco street corn, plantain empanadas, and so many tequila options.

So Much More Cold Brew Tea

Local cold brew team company EvyTea just can’t stop expanding. In addition to wholesale business and farmers market visits, there’s also the Jamaica Plain brick-and-mortar tea shop that opened in June 2016; there’s the Airstream teamobile; and there’s the second shop, on the verge of opening in Charlestown. And now, there’s also $1 million in seed funding, reports BostInno, which will help expand production and distribution. Founder Evy Chen is eyeing national growth.

Growler Wars

Boston Magazine takes an extensive look at the state of growlers in Massachusetts, which may be falling out of favor, at least in the eyes of some brewers and consumers, due to various regulations, antiquated laws, and quality issues. And even as growler guidelines are reformed or clarified, not all brewers are happy with the new frontier: consumers bringing in blank growlers.

One Thing You Should Eat Today

Now open next door to Shōjō (and from the same team, plus Tiger Mama and Toro alum Mike Stark), Ruckus (5 Tyler St., Chinatown) is serving up a short menu of flavor-packed noodle and rice bowls Thursday through Sunday each week. The “Miso Lit!!!” is an excellent rendition of a spicy miso ramen (ground pork, grilled corn, shaved nori, bean sprouts, chili oil), but since a number of local ramen shops serve up a decent spicy miso ramen, try something a little bit different: the umami-packed black garlic mazemen (a brothless style of ramen) with pulled togarashi lamb, a marinated soft egg, chili threads, grilled nori, and sesame. Order at the host stand right by the entrance, grab a number, sit down anywhere, and await noodles.

Rachel Leah Blumenthal for Eater

Spicy miso ramen at Ruckus

Visit the One Thing You Should Eat Today archive >>>

Got a news tip for the Eater Boston team? Email boston@eater.com.

[tripstations]

Luxury hotels and vegan food in Singapore

By Paul Eyers on Jun 13, 2019 in Accommodation, Asia, Bars, Food and Drink, Going Out, Hotels, Regions, Restaurants, Singapore, Travel Miscellany

Singapore is a destination with an impeccable list of the finest hotels, and a myriad of dining options that truly offer something for everyone. It is a melting pot of styles, culture and cuisine making it one of our favourite locations in Southeast Asia. In recent years a growing number of hotels and restaurants have embraced the popularity of veganism and have added vegan and plant based options for their guests. Here we highlight a selection of these establishments that we ‘tried and tested’ on our last trip to Singapore. We hope you enjoy reading ‘Luxury hotels and vegan food in Singapore’ as much as we enjoyed researching the article!

Six Senses Duxton

When the Top Hotel Brand in the World opens a pair of boutique luxury hotels in Singapore you know you’re in for a treat. Six Senses are known for their unique resorts in breathtaking and natural locations and Six Senses Duxton was the first city centre hotel from this award winning brand. You can expect environmental and eco influences throughout as this is synonymous with the ethos of Six Senses. What may pleasantly surprise you is how they have seamlessly transitioned from luxury beach resorts to luxury city centre hotels.

Six Senses Duxton calls Tanjong Pagar home, this is a Singaporean neighbourhood that is exciting and eclectic with Chinatown at it’s core. The boutique hotel is a row of heritage trading houses that have been sustainably restored under the gifted hand of Anouska Hempel. Guests can expect beautifully crafted rooms and suites with all of the modern touches you would expect from a hotel of this standing. In line with their sustainability policy there are no plastic bottles, no plastic straws and bathroom amenities are provided in planet friendly refillable containers. The feel good factor is the real deal here as every effort is being made to ‘tread lightly’ and respect the environment.

Six Senses Duxton

Yellow Pot is the restaurant at Six Senses Duxton which serves ‘authentic and innovative Chinese cuisine’ to guests and non guests alike. Since opening, it has become a favourite with local diners who are drawn to the interesting menu, understated service and relaxed ambiance. Be sure to enjoy a beverage at Escape to Kaifeng, the antiquarian themed cocktail bar which serves a delightful array of cocktails and fine wines.

The main menu at Yellow Pot has vegan options clearly marked and those include the exquisite ‘Chilled Organic Vine Ripened Tomatoes’. The ripe plum tomatoes are infused with a li hing dressing which is both sweet and salty in equal measures and these are topped with delicate micro herbs and dehydrated tomato skins. These flavour bombs exploded in your mouth and were so very good indeed.

Our meal continued with a crunchy and healthy vegetable dish of ‘Wok Fried Pea Shoots & Beansprouts’. This combination of ingredients that were cooked to perfection left us satisfied and content. No over cooked and under flavoured vegetables at Yellow Pot, just the freshest and crunchiest plant based food that has been prepared with passion.

No Chinese meal would be complete without rice, and our ‘Black Olive Fried Rice with Shitake’ was a great example of this Chinese staple. These olives are nothing like their European namesakes, but an ingredient that is used for seasoning of many Asian dishes offering a saltiness and umami. As you would expect, the rice was perfectly cooked and presented, delivering the savoury climax to our meal at Yellow Pot.

Six Senses Maxwell

Not to be outdone by it’s sister property in the same neighbourhood, Six Senses Maxwell welcomes discerning guests who want something a little different to what many of the luxury hotels in Singapore offer. Again, a design led and sustainable restoration, with interiors by French designer Jacques Garcia, has created a unique and thought provoking boutique hotel that delivers on style and grandeur in equal measures. From the oversized, Himalayan singing bowl which guests are invited to stand within upon check in, to the rooftop lap pool, gym and multiple F&B outlets, including the soon to open Max’s Rooftop bar, there really is something for everyone at Six Senses Maxwell.

Murray Terrace Brasserie

The menu at Murray Terrace Brasserie has both vegetarian and vegan options, but upon request the chef was happy to prepare a vegan tasting menu. One of the starters was a  ‘Heirloom Beetroot Salad’ which was refreshing and well balanced; the zesty orange, earthy beetroot and walnut snow combined very well and offered a delicious start to our vegan dining experience at Six Senses Maxwell.

Our vegan meal at Murray Terrace Brasserie ended in style with a superb dessert which exceeded all of our expectations. The ‘Blueberry Crumble’ was a perfect combination of crunchy oats and juicy blueberries that when paired with the homemade, vegan vanilla ice cream created one of the tastiest vegan desserts we’ve had for some time…

Breakfast at Six Senses Maxwell is also served in Murray Terrace Brasserie and the a la carte menu has a number of vegan options as part of the ‘Health and Wellness’ section. Our favourite (which we ordered every day) was the ‘Avocado Tartine’; a raw flaxseed ‘bagel’ with vine tomatoes, cashew hummus, avocado and topped with coconut ‘bacon’ provided a nutritious and healthy start to our day.

JW Marriott Hotel Singapore South Beach

In stark contrast to the previous boutique properties, but equally as luxurious and vegan friendly, is the stylish and contemporary JW Marriott Hotel Singapore South Beach which is located in the centre of the vibrant downtown district. Guests can choose from more than 600 rooms and suites, two swimming pools and a wide array of restaurants and bars including Akira Back, which serves Japanese fine dining in a modern and memorable setting. Expect service of the highest level at this stylish hotel, and a staff team that are happy to go above and beyond for their guests.

Akira Back

Having loved the appearance of culinary creations from Chef Akira Back, we were excited to experience his plant based dishes in Singapore. The a la carte menu has a number of vegan options, including vegan wine on the extensive wine list. Upon request, we were able to enjoy a multi course vegan tasting menu which combined dishes from the main menu, others which had been adapted and also some delectable surprises.

The vibrant and stunning ‘Bell Pepper Carpaccio’ which was marinated in nanbanzu (a type of vinegar) was the highlight of our meal. Delicate in both taste and texture, these slithers of bell pepper were so, so tasty we would have happily eaten them again and again. If the rest of our meal was anything like these tasty delights we were certainly in for a treat.

The simple sounding, yet divinely delicious ‘Roasted Mushroom’ was packed with flavours and delivered yet again a dish that impressed on many levels. The toasted quinoa presented a crunchy element which complimented the earthy flavours of the mushrooms and gentle spice of the togarashi chilli. Wow.

Another standout dish at Akira Back was ‘Crispy Rice’ which again sounded simple but was far from simple in every way. The bite size cubes of crispy rice and eggplant, topped with a creamy and plant based ponzu aioli were just perfect. The citrus tartness of the ponzu complimented the creamy aioli and left our tastebuds tingling and very contented indeed.

We loved the wide variety of vegan food available in Singapore and the hotels and restaurants in this article were some of the best we experienced. The worldwide demand for plant based food shows no sign of slowing down and as vegans, this makes us very happy indeed!

Paul Eyers is Founder of Vegan Food Quest. Vegan Food Quest have become luxury vegan travel specialists as they continue to find, eat and write about the best vegan food in the world.

If you would like to be a guest blogger on A Luxury Travel Blog in order to raise your profile, please contact us.

The post Luxury hotels and vegan food in Singapore appeared first on Tripstations.

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[bharatiyamedia-blog]

Chicago's Yūgen Delights, However Can Be Overwhelming: Restaurant Overview

http://tinyurl.com/y3zv3x3f Mari Katsumura was strolling down West Randolph Avenue in Chicago’s restaurant-jammed West Loop on her means residence from work and at a crossroads in her profession. She was the pastry chef and savory sous chef at a forgettable restaurant known as Gideon Candy, “and I made a decision that it was time to maneuver on,” she remembers. The commute between work and her house took her previous the grave of Grace, a restaurant ranked three stars by Michelin, which abruptly closed in late 2017 when chef Curtis Duffy walked out over an acrimonious dispute with proprietor Michael Olszewski. Katsumura knew each events; she had been the opening pastry chef at Grace and labored there for 3 years. “[Olszewski] was conducting tastings with potential candidates” for Grace’s substitute, Katsumura says. He noticed her as she handed, they usually began chatting. “After which simply by probability I turned a candidate.” Katsumura received the job, her first as an govt chef, and the remaining band members fell into place: from the acclaimed Smyth and the Loyalist up the road, Jeanine Lamadieu on pastry; Olivia Noren, a sommelier from Le Bernardin in New York, on beverage; and MBA Morgan Olszewski, Michael’s daughter, on normal supervisor duties. The place as soon as was Grace now could be Yūgen, an bold restaurant named after the Japanese idea of consciousness of the universe’s infinite magnificence and thriller and our capability, as mere mortals, to understand it. Heady enterprise. Chef Mari Katsumura. Courtesy of Yūgen On the restaurant, they don’t take the identify tremendous actually. “We tailored the definition to our personal which means of the concord between meals and ambiance and repair, sort of bringing nature inward,” Katsumura says, noting the darkish oak tabletops in lieu of Grace’s white cloths and the shaggy dwelling wall by the glassed-in kitchen. The eating room—which has the slick, monotone beauty of a first-class airplane cabin—rebuffs these overtures. It’s not shifting anybody to pen an existential poem about nature. On the upside, the $1,000-a-pop buttercream bucket chairs inherited from Grace are loopy comfy, which is essential whenever you’re settling in for 10 programs ($205). (A condensed five-course menu is obtainable, as effectively, for $110.) And in contrast to the design, the meals at Yūgen does have the flexibility to make your mind swell and pores and skin prickle: a quivering Satori oyster within the sheerest tempura bodysuit; a marshmallow-like dice of sweet-pea-and-tofu soufflé floating in miso consommé of astounding readability; pristine kanpachi sashimi flavored with lemonade-like sweetness of candied Buddha’s Hand. All components from the opening programs, these begin the meal on a robust footing. Household Circle Katsumura grew up in her mother and father’ restaurant, Yoshi’s Café, in Lakeview. Her French-trained father, Yoshi, is “broadly thought-about the progenitor of fusion in Chicago, melding Asian components with European methods,” meals author Kevin Pang wrote in a 2011 story within the Chicago Tribune. A 1985 assessment of Yoshi’s in the identical paper mentions dishes like grilled beef tenderloin in gingered Zinfandel sauce and cookie-crusted Japanese pear tart with raspberry puree. Within the early 1990s, Yoshi dropped a lot of the French pretense and added neighborhood-friendly objects like crab wontons, tofu steak, and a Wagyu burger. Topped with selection of cheese, a panko-crusted fried inexperienced tomato, Asian pear jam, tomato-pickle aioli, truffle oil, and arugula, that burger was named the very best on the town in 2012 on the metropolis’s annual meals and wine competition. It’s nonetheless on the menu on the café, which Katsumura’s mom, Nobuko, has continued to function after Yoshi’s passing in 2015. Like many immigrants who get their foothold in America within the restaurant trade, her mother and father “did every part of their energy to make it possible for [their children] didn’t comply with of their footsteps,” Katsumura says. She studied artwork—which is smart whenever you behold her expertise for plating—however was drawn again to the kitchen. “I’d say I’ve come full circle,” which is doubly true when you think about that Katsumura’s type echoes her father’s. Solely at Yūgen, the methods are simply as typically Japanese as they’re European, and the components simply as typically American as they’re Japanese. When it really works, man, it really works. Take the pasta course, al dente agnolotti usual from elastic rye ramen dough and full of gentle okara, the curdlike by-product of creating tofu and soy milk. Katsumura weaves these bundles right into a wreath with fried and pickled mushrooms, toasted kale, and pickled huckleberries, the fragile fruit leaching deep purple swirls into the sauce, a traditional beurre monté fortified with kombu oil. Or the belief fund of ramps—pickled, soubise, chimichurri-ed with yuzu, steamed in dashi—paired with a thick bar of pink A5 Wagyu glazed with inexperienced yuzu kosho. A complete fried ramp curled across the beef, its crystalline emerald frond sticking into the air like a large dragonfly wing. When it doesn’t work, overcrowding is accountable. It looks like Katsumura has a ferocious urge to get all her concepts onto one plate. Virtually each course might do with one or two fewer elements. Typically it’s simply because the dish doesn’t want it—why disguise that pristine sashimi within the circa-2002 theatrics of liquid-nitro citrus snow? Chawanmushi dish at Yūgen. Courtesy of Anthony Tahlier Different occasions, the extras are lively antagonists. Smoked foie gras fats and Honeycrisp apple syrup wreck the uni chawanmushi; what must be a dreamy indulgence as a substitute eats so aggressively smoky and candy it’s like having comfortable scrambled eggs drenched in barbecue sauce. Omitting the salmon roe, tamari-cured egg yolk, and/or frothy uni butter would possibly mitigate the intense saltiness of the crab rice that might have been beautiful and comforting. I overhear a server telling a pair on the subsequent desk that the dish is impressed by Katsumura’s favourite after-school snack. “As a Japanese household we at all times had a pot of rice on in any respect time, and I’d make a small bowl of it blended with furikake, Kewpie mayonnaise, a fried egg, and no matter protein scraps we had within the fridge,” Katsumura says. “Clearly the [restaurant version] is an elevated type utilizing luxurious components and house-made condiments,” however I’d argue the unique dish, faithfully re-created by knowledgeable chef, would nearly definitely be higher. Childhood Desserts for Adults Enjoying cleanup crew to Wagyu and ramps, the ultimate savory course, shouldn’t be a simple gig, however Jeanine Lamadieu has a expertise for pastry means past her 24 years. Like her boss, she mines childhood reminiscences from her Staten Island, N.Y., upbringing. However teasing out flavors and textures from, say, a crumb-coated Good Humor Strawberry Shortcake ice cream bar and placing them again collectively into one thing contemporary and fascinating is further difficult within the context of a Japanese-ish tasting menu that prices greater than the month-to-month lease cost on a Hyundai Elantra. Lamadieu is up for the problem. The strawberry pre-dessert was a three-bite pink Zamboni, wiping clear the persistent umami and allium warmth of the earlier course with pulverized strawberry streusel (the inspirational popsicle’s signature crumbs), racy kefir sorbet, strawberry caramel, strawberry jus, and arugula. It possesses that floral sweetness and zingy acid that makes a strawberry good however is exceedingly laborious to translate right into a strawberry dessert. Milk and cookies at Yūgen. Courtesy of Anthony Tahlier A meditation on Oreos as cereal follows. Not Oreo Cereal, however Oreos bashed up within the bowl and drowned in milk, one in every of Lamadieu’s favorites as a child. At Yūgen meaning cocoa cookies vacuum-compressed whereas heat in order that they tackle the feel of uncooked cookie dough; a bombe of bittersweet caramelized milk ice cream and tangy, lactic buttermilk foam; and shards of smoky meringue freckled with the charcoal-roasted inexperienced tea generally known as hojicha. Lamadieu additionally makes the intelligent mignardises that accompany the verify—from excellent to extraordinary: brown-butter financier dusted with togarashi sugar, jasmine profiterole, attractive vanilla canelé, crunchy ardour fruit Nutter Butter—in addition to the 4 desserts on the à la carte menu served in Yūgen’s entrance lounge, Kaisho. I ponder if Kaisho is the transfer right here. I peek at it on the way in which out, and the petite izakaya seems like a spot you could possibly calm down in, the place the workers, unencumbered by the calls for and construction of serving a proper tasting menu, is perhaps barely much less robotic, the place you could possibly spend a little bit extra on the wonderful cocktails and considerate sake and wine lists, as a result of the udon carbonara, rooster karaage with fermented shishito aioli, and black truffle takoyaki are all below $20. On the very least, I guess the Wagyu burger is de facto good. Extra must-read tales from Fortune: —To fight meals waste, these Brooklyn companies teamed as much as brew bagel beer —Toronto is residence to a thriving Syrian food scene —Acclaimed chef Thomas Keller on fine dining and eating ‘local’ —Fauna in Mexico’s Valle de Guadalupe is serving classic dishes better than anywhere else —Hearken to our new audio briefing, Fortune 500 Daily Follow Fortune on Flipboard to remain up-to-date on the newest information and evaluation. Source link

[fazeupmag-blog]

New Post has been published on Fazeup

New Post has been published on https://www.fazeup.tk/2019/05/rose-particular-snacks-the-cuvee-rose-is-enhanced-with-made-for-drinks-snacks-for-alcohol/

Rosé-Particular Snacks - The Cuvée Rosé is Enhanced with Made For Drink's Snacks for Alcohol

The Cuvée Rosé is Enhanced with Made For Drink’s Snacks for Alcohol

Over the previous few years, quite a lot of contemporary and creative snacks for alcohol have been launched, providing rather more than pretzels, nuts and different kinds of basic pub fare. To reinforce the way in which individuals expertise its Cuvée Rosé champagne, Laurent-Perrier teamed up with Made For Drink to create a limited-edition plant-based bar snack.

The elevated alcohol and chips pairing matches Laurent-Perrier Cuvée Rosé with lotus root chips with “shichimi togarashi-style spices” that intensify the berry notes of the champagne. Moreover, the crisps function different surprising elements like ginger, chili, seaweed and poppy seeds, which play up the truth that Cuvée Rosé is understood to pair exceptionally nicely with Asian delicacies.

To emphasise Laurent-Perrier’s ardour for sustainability, the collaboration resulted within the creation of plant-based snack packaging that’s absolutely biodegradable and compostable.

Supply

[desiredtastes]

For the second half of my Midwest Trip, I returned to one of my favorite cities for a hockey game and more foodie fun! After St. Louis, it was back to Chicago!

Staying near the Magnificent Mile, I enjoyed fusion fare at Sunda my first night. The Scallop and Salmon Nigiri, Pork Adobo Fried Rice, and Black Cod really hit the spot!

Sunda

Scallop and Salmon

Pork Adobo Fried Rice

Miso Black Cod

My second day in The Windy City was game day! I started off with fabulous deep dish pizza at Pequod’s where I loved their signature caramelized crust. Then it was off to a couple local breweries – On Tour Brewing Company and Great Central Brewing Company.

Then I walked over to United Center to watch the New Jersey Devils and Chicago Blackhawks! NHL arena #15! My cousin hooked me up with a reservation at the Chicago Stadium Club where I enjoyed their cocktails and Club Burger before heading down to a great seat. I met up with a couple fellow fans from a Facebook group after the game!

United Center

United Center

Club Access

Bacon Cheeseburger

Christopher Kunitz 1,000 Games

Devils vs Blackhawks

Great Seats

Woot!

Fellow Fans

The following day, I had lunch at Sushi-San. I took a seat the sushi bar and had great Sushi, the Togarashi Chicken Nuggets, and Japanese Eggplant Tempura. So good!

Sushi-San

D-Luxe Nigiri

Togarishi Chicken Nuggets

Japanese Eggplant

Later that night, I had one of the coolest dining experience I’ve ever had at EL Ideas! I sat inside the kitchen and watched Chef Phillip Foss and his awesome team prepare a fantastic tasting menu! It was fun, interactive, and delicious!

EL Ideas

Front Row Seat

Chef Phillip Foss

Octopus

Inside The Kitchen

French Fries & Ice Cream

Friday Night

Fun Dinner

Cap’n Crunch and Foie Gras

Dessert

Thank You, Chef!

Thak You, EL Ideas!

After dinner, I met up with those fellow Devils fans for some downtown bar hopping. Live music, mystery bucket drinks, pool, and bubble hockey – what a night!

Chicago

Bucket Drinks

Bubble Hockey

Intense

I got my Thai fix at Star of Siam and enjoyed a great brunch at The Publican.

Star of Siam

Beef Pad See Ew

Brunch

Crispy Potatoes & Eggs

Public Bacon

Cocktails

I had a chance to visit the International Museum of Surgical Science. It’s the only museum in North America dedicated to surgery!

Museum Time

International Museum of Surgical Science

Chicago

International Museum of Surgical Science

That evening was all about cocktails and Steak Tartare at Wood, a couple Margaritas, and more drinks at a Game of Thrones-themed popup at Replay Lincoln Park.

Chicago

Wood’s Steak Tartare

Replay Lincoln Park

Game of Thrones

Cheers

It was my final night in the Windy City and just like last time, I ended the night at Three Dots and a Dash. It has become one of my all-time favorite bars! Oh, those Tiki Drinks. 😉

Three Dots and a Dash

Tiki Bar

Great Cocktails

Cheers, Chicago!

I had an incredible time, Chicago! Until next time! From The Lou to Chi-Town , it was quite a 10-day trip!

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What will the celebrities at this years 2019 Oscars be eating? Find out what culinary genius @WolfgangPuck has in store

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With the 91st Oscars almost upon us (airing 5:30 p.m. ET/3:30 p.m. PT on Sunday, February 24), we wanted to find out what the Hollywood A-listers would be eating on the night of the ceremony.

The full culinary lineup for Governors Ball (the official post-Oscars celebration) is again designed by Wolfgang Puck and Eric Klein, vice president of culinary at Wolfgang Puck Catering, has finally been revealed.

Wolgang and his company must be getting something right as It’s the 25th consecutive year the company is catering for the event, and a release notes the culinary offerings pair “glamour with innovation.”

Signature guest favourites like Smoked Salmon Oscars, Potato and Caviar 2.0, and Winter Truffle Baked Cavatappi and Cheese will be served alongside new items including Heirloom Carrot “Tartare,” Vegan Torchio Pasta with Arugula, Tomato and Caper Berries, and Nashville Hot Fried Quail with Red Velvet Waffle.

And on the sweeter side of things, pastry team Kamel Guechida, Garry Larduinat and Jason Lemmonier are planning an assortment of not one but three dozen “show-stopping desserts,” from the popular 24K Gold Dusted Chocolate Oscars to Golden Piper Heidsieck Champagne and Strawberry Push-Up Pops, plus action stations like Affogato with Housemade Ice Cream and Stumptown Nitro Cold Brew.

See below for the full menu.

Amuse Bouche

Crostini of Compressed Watermelon with Citrus Feta Cheese 


Crab Deviled Eggs 


Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V) 


Crostini with New York Steak, Classic Chimichurri 


Spicy Ranch Popcorn 


Tray-Passed Hors d’Oeuvres

Wild Mushroom Potsticker, Black Truffle Ponzu (V)

Miyazaki Wagyu Beef Tartare on Tapioca Crisp, Togarashi

Mini Taro Root Taco with Miso Glazed Eggplant and Smoked Soy Mushrooms (V)

Heirloom Carrot “Tartare”, Pickled Mustard Seed, Horseradish, Sunchoke Bark (V)

Smoked Salmon Oscars Matzo

Miniature Miyazaki Wagyu Burger, Sharp Cheddar, Remoulade

Wolfgang Puck Signature Pizzas

Spicy Tuna Tartare In Sesame Miso Cones

Alaskan King Crab, Crispy Rice Cake, Avocado, Aji Amario-Yuzu Ponzu

Opal Apple “Summer Roll”, Cucumber, Shiso, Pomegranate Pearl (V, GF)

Raw Bar

SERVED ON HAND CARVED ICE BAR

Spicy Tuna Rolls

California Rolls

Vegetable Rolls

Made To Order Nigiri

Scallop Ceviche, Black Garlic, Satsuma Tangerine Miso, Micro Herbs

Sea Urchin with Eggless Custard, Dashi, Unagi Glaze, Finger Lime

Albacore Tataki, Sweet Onions, Ginger, Momiji Chili, Ponzu

Oysters

Snow Crab Claws

King Crab Legs

Lobster

Shrimp

Passed Small Plates

SERVED COLD

Caramelized Cauliflower, Golden Raisin, Lime, Labneh, Pinenut, Shiso-Za’atar

Frozen Golden Beets, Almond Custard, Meyer Lemon, Ice Lettuce (V)

Snap Peas, Asian Pear, Pomelo Salad, Cacik Cheese, Mint, Walnut

Compressed Persimmon, Cinco Jotas Jamón Ibérico, Burrata, Wild Arugula

SERVED HOT

Sunchoke and Fennel Soup, Chips, Truffle Gremolata

Potato and Caviar 2.0

Black Truffle Chicken Pot Pie

Winter Truffle Baked Cavatappi and Cheese

Pea Agnolotti, Black Truffle, Peas Shoot, Parmesan Reggiano Brittle

Miyazaki Wagyu Beef Ny, Carrot Vichy, Spigarello, Yuzu Kotcho Ponzu

Loup De Mer, Calçot Onions, Artichokes, Fennel, Romesco Salsa, Espelette

Nashville Hot Fried Quail, House Made Pickles, Red Velvet Waffle

Torchio Pasta, Arugula, Tomato, Caper Berries, Aleppo Pepper, Black Olive Oil, Basil Flower (V)

Austrian Ricotta Dumpling, Watercress-Pea Pesto, Lemon Brown Butter

V - VEGAN GF - GLUTEN FREE

Individual & Plated Sweets

24 Karat Dusted Valrhona Illanka Chocolate Oscars

Ombre Chocolate Dipped Strawberries

Pillow Cake with Coconut Mango and Passion Fruit

Coconut - Chocolate Bar (V)

Yuzu Religieuse

Passion Fruit Cookie with Chocolate Chunks

Chocolate Chip Cookies.

Triple Chocolate Chip Cookies

Milk Chocolate and Caramelized Pecan Cookies

Strawberry Cookies

Hazelnut and Almond Brownies

Espresso Macaron

Matcha Cherry Macaron

Hibiscus Orange Pate De Fruit

Piper Heidsieck Golden Champagne Strawberry Push Pop

Mini Wolfgang Puck Dark Chocolate Bars

Passed Small Plates

Black Forest “Cherry”

Butterscotch Verrine with Dark Chocolate Nest

Tropical Pavlova with Macerated Jackfruit and Dragon Fruit (V)

Strawberry Ginger Cheesecake with Jasmine Gelee

LOLLIPOPS

Passion Fruit Cheesecake

Praline Almond Chocolate

Chocolate Oscars with Strawberry Valrhona Chocolate

CHOCOLATE BON BONS

Chai Latte

Thai Tea with Young Coconut

Honey Jasmine

Earl Grey Tea Biscuit

Espresso Triple Shot

Praline Roasted Coffee Bean

Dessert Action Stations

MADE TO ORDER

Air Bread “Sea Urchin” with Passion Fruit Caviar

Affogato with Housemade Ice Creams and Stumptown Nitro Cold-Brew

Vegan Sweets (without gluten)

Hawaiian Superfood Spheres

Red Velvet Whoopie Pies

Cashew Vanilla Tiramisu

Tropical Halo-Halo

Sunflower Raspberry Macaron

Chocolate and Sea Salt Cookies

V - VEGAN GF - GLUTEN FREE

OSCARS BY THE numbers

Ball Production by Cheryl Cecchetto / Sequoia Productions. Menu Created by Wolfgang Puck and Eric Klein, VP Culinary of Wolfgang Puck Catering. Pastry design by Kamel Guechida, Garry Larduinat and Jason Lemonnier. Restaurant-style service directed by Carl Schuster, CEO Wolfgang Puck Catering.

IN THE KITCHEN

200 culinary staff

2,600 pound sculpted ice bar

240 kilos Miyazaki wagyu beef

4 pounds yuzu kotcho

400 each quail

10 gallons buttermilk

100 pounds housemade bread and butter pickles

6,500 wood-fired Oscar-shaped flat bread

3,500 sesame miso cones

350 pounds Atlantic bigeye tuna

10 whole US wild-caught yellowtail

15 kilos American farm-raised caviar

600 pieces housemade wild mushroom pot-stickers

500 uni tongues

5 gallons dashi stock

7,500 individual US shrimp

250 Maine lobster

800 crab claws

225 pounds sushi rice

200 pounds Alaskan King Crab legs

30 gallons housemade cocktail sauce

50 whole yellowtail snapper

50 pounds live scallops

450 pounds house smoked salmon

300 whole loup de mer

2 gallons Pedro Ximenez

2 gallons French olive oil Ahuile de Provence from

black olives

2 gallons Minu-8 vinegar

1 kilo Piment d’ Espelette

300 pounds eggplant

500 sheets of nori

20 pounds house pickled ginger

400 homemade signature pizzas

750 cage free eggs

5 pounds smoked trout roe

100 lbs sunchokes

100 pounds Snake River Farms 0/0 Gold Grade

New York sirloin

125 pounds aged Vermont cheddar cheese

250 pounds Parmesan Reggiano

100 pounds five year aged white cheddar

1,500 Yukon gold potatoes

35 pounds winter black truffles from Burgundy

1,000 pounds Jidori chicken

3,500 pieces house made spiced lavash

5 gallons homemade boursin

2,375 housemade pretzel bites

3,500 Fleur de Sel breadsticks

6,000 pieces mini brioche buns

5000 pieces handmade English pea “agnolotti”

200 pounds persimmon

5 whole legs jamon iberico

4 pounds sumac

2 pounds za’atar

50 lbs tapioca pearls

50 pounds white pommellos

50 pounds red pommellos

500 blood oranges

200 pounds fresh ginger

180 each opal apple

200 pounds cavatappi pasta

15,000 pieces handmade torchio pasta

50 pounds caper berries

125 pounds housemade ricotta

150 pounds arugula

100 pounds watercress

75 each yellow cauliflower

75 each white cauliflower

75 each purple cauliflower

750 florets cauliflower romanesco

150 stalks of celery

200 pounds carrots

50 pounds heirloom baby carrots

5 pounds mustard seed

100 pounds radicchio

50 pounds taro root

2019 GOVERNORS BALL MENU

OSCARS BY THE numbers

IN THE KITCHEN (CONTINUED)

3,000 multi-color baby beets

10 gallons Greek yogurt

450 quarts heavy cream

450 quarts milk

450 organic sugar

6500 Valrhona Illanka chocolate Oscar statues

550 Kg of Valrhona dark chocolate

25 Kg of fresh passion fruit purée

20 Kg of aqua fava for vegan pavlovas

10 Kg of gold luster to spray the Oscars statues

10 Bottle of Piper-Heidsieck Champagne

10 flats of strawberries

80 pounds of jackfruit

40 dragon fruits straight from Philippines

5 kegs of Stumptown Nitro Cold Brew

5 gallons of fresh brewed Hibiscus tea for our

pate de fruit

IN THE BALLROOM

1,500 guests

Team of 10 maitre d’ staff

850 service and support staff

13,000 glasses for beverages

4,800 small plates

4,500 ramekins and verrines

6,000 cocktail forks

Lighting and video prep in ShowPro’s 100% solar powered, carbon-neutral facility.

Over 700 lighting instruments

Mixture of high-CRI LED and incandescent sources

20,000 ft of power cable and 3,000 ft of data control cable to support lighting

Over 20 lighting practicals

2,500 yrds of royal velvet

800 ft of 1”x4”

2.5 miles of tread

800 ft of pvc pipe

1,000 ft of wire rope

4,200 zip ties

2,000 yrds of soft, elegant color tones including Oyster Metallic Mesh, Platinum Gemstone, Champagne Metallic Nusilk, Bronzine Nusilks, Coffee Bark Taffetas, Antique Ivory Taffetas and Champagne Halo Circle.

Au Lait and Beige Sparkle Velvets in the Governors seating area

5,000 succulents mixed with roses

2 succulent towers

Succulents will be planted at the Motion Picture Television Fund for residents to enjoy.

Over 2 miles of chain and steel holding up the truss ceiling

Over 1 mile of truss supporting the ceiling

Over 700 shackles used to make connections in the ceiling

150 years of experience between audio crew • Over 4 miles of cabling to support speakers, microphones, and audio consoles

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