The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.
Free 

Range Gourmet

  Local Hawaii ingredients used with an international flair



                   Email: nanette@freerangegourmet.com

Friday, October 05, 2007

 

I can't believe he ate the whole thing....


I found myself sitting at the computer looking at this post on `onokinegrinz with my mouth wide open... I guess my tongue couldn't believe my eyes. Check out Reid's post on The Fat Duck - Bray, Berkshire, UK.

If you want a full-body experience, skip breakfast and lunch, then look at his photos. Your whole being will cry out for some snail porridge, Joselito ham, shaved fennel, or the salmon poached with licorice, artichokes, vanilla mayonnaise and "Manni" olive oil, or maybe the carrot and orange tuile. What exactly is a carrot and orange tuile, you ask? Just go to the article, it's the last photo.

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