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User Image gryphyx Posted: Feb 18, 2018 1:13 AM (UTC)

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Another new #glazetest for a new brighter color than I am used to - getting ready for Spring and a lighter and brighter palette. The color matched the apple I cut up and saw this pretty #daffodil so I stuck it in this teeny tiny funky #budvase and the colors made me hapy and the apple was tasty for a late simple lunch. .
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#ceramics #handmade #theartofplating #whatsforlunch #springtime #glaze #esmalte #manzana #flore #vasito #capullo de #narciso #hechoenseattle #madeinseattle
User Image chef_my_passion__ Posted: Feb 18, 2018 1:04 AM (UTC)

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Cappellacci dei Briganti on our tasting menu. The pasta name refers to the colonial shaped hat that was worn by the Briganti, a disorderly social and political movement during the unity of the South Italy in the 1800’s.
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Credit to : @flourandwatersf
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⏪⏪ SWIPE ⏪⏪
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【 初音鮨 (蒲田) | Hatsunezushi (Kamata) 】
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Jan 2018: Hatsune is one of the hardest sushi-yas to book and for good reason. A dinner here is a hybrid between having a great meal and going to a stand up comedy show. By the time you go home, your stomach is both full and in pain from laughing so hard. The family-run restaurant has a 125 year history and the current chef and wife celebrated their 20 year anniversary since taking over the counter.
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Chef Nakaji is different from the modern age chefs as the focus is not on trying to make the nigiri look picture perfect or "sink" when you place it on the plate. He won’t close his eyes when forming the nigiri nor will he stare it down after delivery. In fact, there are no plates at Hatsune as all the nigiri's are hand-delivered, straight into your palm. His nigiri is one of the largest in Tokyo and easily the size of two pieces at many sushi-ya's. (This style of eating goes back to the Edo era where sushi started out as fast food)
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Chef Nakaji is the master of controlling the temperature of both the neta and the shari. The first few pieces will start out with neta that goes well with warm shari (eg octopus, squid, unagi) and as the shari cools off and the vinegar starts to sink in, he will shift to punchier neta with purine (uni, bottarga, white fish with liver) and as the shari becomes firm, he will use fatty neta such as toro or warm neta such as hairy crab or pike conger. The neta is always placed on steaming plates that set the neta to its optimal temperature; many sushi-ya's lay out the sliced neta on the counter to bring it back to body temperature but Hatsune heats up the neta using the warmth of the plate. Despite his old school techniques, he does not shy away from using new school ingredients such as fresh water eel (a long-time taboo at sushi-ya's), bottarga, sweetfish, crabs or even white truffles during the winter. He is one of the most knowledgeable sushi chefs and it's always a treat to hear him speak for three straight hours about what you're eating.
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2018年1月!文字数の関係で日本語は短くコメント覧に。
User Image lukshonla Posted: Feb 18, 2018 12:54 AM (UTC)
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Our #japanese milk #bread is baked fresh daily. #banhmi
Yorkshire forced rhubarb, white chocolate cremeaux, ginger crumb

This dessert has a layer of torched Italian meringue underneath the brandy snap disc that the white chocolate sits upon. The rhubarb is poached with ginger and minimal sugar so it's natural tart flavour cuts through the sweetness of the other layers.
#lifeinthegalley #chef #chefslife #lifeontheriver #chefsoflondon #theartofplating #theartofcooking #dessert #forcedrhubarb #eattheseasons #supertasty #lovewhatyoudo #passion #silversturgeon #instagram #foodporn
This weekends special appetizer!! Deep fried Broccolini, Sauce Gribiche, Shaved Broccoli Salad, Salted Peanuts. Absolutely delicious creation by Sarah our Sous chef. Come get it!! #theartofplating #foodie #food #foodporn #broccoli #chs #chseats #charleston #charlestonsc #thesouth #holycity #holycityeats #eater #eatercharleston #gastro #gastronomy #chefsofinstagram #southcarolina #yummy #tasty #delicious

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