gas·tron·o·my [ga stron-uh mee]

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gas·tron·o·my [ga-stron-uh mee] noun1.the art or science of good eating. food and photos by: Vincent LaMonte

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Page 1: Gas·tron·o·my [ga stron-uh mee]

gas·tron·o·my [ga-stron-uh mee]  

noun1.the art or science of good eating.

food and photos by: Vincent LaMonte

Page 2: Gas·tron·o·my [ga stron-uh mee]

Seared Snails and Chanterelle mushrooms with roasted hearts of leek and calvados ponzu

Page 3: Gas·tron·o·my [ga stron-uh mee]

Heirloom Tomato salad with Tuscan olive oil, Roquefort water and nasturtium

Page 4: Gas·tron·o·my [ga stron-uh mee]

Seared fois gras with green mango Buddha hand ravioli, Szechwan pepper lemongrass gastrique and mustardseed mint

Page 5: Gas·tron·o·my [ga stron-uh mee]

Braised Brussels sprout white balsamic glazed cipollini onions and Myer lemon foam

Page 6: Gas·tron·o·my [ga stron-uh mee]

Seared sweetbread with chestnut spaetzle and cumin blackberry

Page 7: Gas·tron·o·my [ga stron-uh mee]

Seared lamb sweetbreads with chipotle strawberry sazerac and matchstick celery root

Page 8: Gas·tron·o·my [ga stron-uh mee]

Fresh almond butter pasta wrapped veal cheek and fig blackstrap molasses and vermouth pickled fresh almonds

Page 9: Gas·tron·o·my [ga stron-uh mee]

Open face poached lobster smoked tomato ravioli with smoked tomato, gooseberry, scotch bonnet and English cucumber

Page 10: Gas·tron·o·my [ga stron-uh mee]

Veal loin and french horn with black plum and tawny port reduction

Page 11: Gas·tron·o·my [ga stron-uh mee]

Maine lobster with banana tamarind fresh shoe peg and whipped corndas

Page 12: Gas·tron·o·my [ga stron-uh mee]

Snapper and pear spaetzle with huckleberry epazote

Page 13: Gas·tron·o·my [ga stron-uh mee]

Pan roasted halibut with egg whites and tomato sofrito

Page 14: Gas·tron·o·my [ga stron-uh mee]

Young pork belly ramp kim chee, mustard oil, miso soy and apple smoked vinegar pickled garlic clove

Page 15: Gas·tron·o·my [ga stron-uh mee]

Bone marrow chanterelle truffled bordelaise

Page 16: Gas·tron·o·my [ga stron-uh mee]

Smoked acorn squash gnocchi with wood ear and artichoke in caper anchovy butter

Page 17: Gas·tron·o·my [ga stron-uh mee]

Snapper with date vinegar pickled jicama and jasmine persimmon butter

Page 18: Gas·tron·o·my [ga stron-uh mee]

Alaskan Halibut Fresh Corn Polenta Baby Bok Choy Chesapeake Crabmeat Sauce Vierge

Page 19: Gas·tron·o·my [ga stron-uh mee]

Scallop and Bluefin Tuna with mango tea chestnut butter and Cilantro pistou

Page 20: Gas·tron·o·my [ga stron-uh mee]

Scallop Baby bok choy Cumin carrot Sauce

Page 21: Gas·tron·o·my [ga stron-uh mee]

bay scallop nori wrapped roe with mango rose tea chestnut banana sauce

Page 22: Gas·tron·o·my [ga stron-uh mee]

Poussin shank with rosemary scallion glaze

Page 23: Gas·tron·o·my [ga stron-uh mee]

Crispy bass with banana tamarind scallion ginger

Page 24: Gas·tron·o·my [ga stron-uh mee]

Fluke wrapped nori with pluots jalapeno scallions salted plum pure

Page 25: Gas·tron·o·my [ga stron-uh mee]

Spiny lobster bleu mignon arugula fig chi

Page 26: Gas·tron·o·my [ga stron-uh mee]

Veal filet cocoa squash agnolotti epazote veal glace reduction

Page 27: Gas·tron·o·my [ga stron-uh mee]

Foie gras miso noodles peach miso corn dashinas and edammame

Page 28: Gas·tron·o·my [ga stron-uh mee]

Sweet breads and cashew with tomato yuzu parsnip epazote