No posts with label Reif + James. Show all posts
No posts with label Reif + James. Show all posts
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nOt aNotHer fOoD bLoggg...
Amuse Bouche
"Tiny bite-sized morsels served before the hors d'œuvre or first course of a meal often accompanied by a proper complementing wine. Served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking."
Hors d’œuvre
This website was created foremost for the purpose of remembrance... A jotter book of our quest for gastronomy delights. Each posting in these pages represent a culinary adventure, a savoring of an epicurean banquet, an oral fling with the divine...
And as with the Amuse-bouche, we too hope that these pages will serve to tantalize and excite those of you who use this site as a reference to your own personal search for heavenly delights.
And as with the Amuse-bouche, we too hope that these pages will serve to tantalize and excite those of you who use this site as a reference to your own personal search for heavenly delights.
Entrée
Dessert
The team behind Amuse Bouche consists of my very lovely wife, Wen who is largely responsible for my continuous education in Gastronomy. She spent a number of years training at Shatec after which she worked in the hotel industry for numerous years. She has been a foodie even before "food blogs" were invented!
Then there is the not so humble me who will continue to remain anonymous for safety reasons. I do not profess to knowing very much about food but i can certainly tell the world that great food is at most times better than good! That much i know...
Please redirect all praises to priory.de.scion@gmail.com
Then there is the not so humble me who will continue to remain anonymous for safety reasons. I do not profess to knowing very much about food but i can certainly tell the world that great food is at most times better than good! That much i know...
Please redirect all praises to priory.de.scion@gmail.com