Check out this spread of cured meats #InCostaBrava . Carns Esteve @carnsesteve make some amazing cured meats. And, we got to enjoy these while enjoying some lovely wines at EccociVi, @Eccociwines. This was our first venture out of Girona to explore the food and wine in Girona, and it was an amazing welcome back!
Sum sum summah time is all about undoing all the dieting work you did during winter and stuffing your face with awesome seafood then drowning it down with happy bubbles. Some work I did for @mionettoproseccousa and amazing lobstaaaa rolls from @lukeslobster. Hands provided by the talented @jordyrin
We dined at Shang Palace @shangrilaabudhabi which has introduced some new dishes under the supervision of two star Michelin Executive Michelin chef, Mansour Memarian.
3 point review:
1-#food was a bit hit and miss. We tried classic Shang Palace dishes and new ones, but it was the classic dishes that made for a good meal. Those mushroom pulled noodles 🍝 were delicious 😋 but the pumpkin and spinach soup (which looked amazing), didn't deliver 😬.
2-#Service was slow. There were only two tables post iftar but it seemed to take ages to get served and for tables to be cleared.
3-#Concept needs to be presented more. We weren't told anything about the dishes or the new inclusions from the chef unless we asked.
We felt quite deflated when we left and whilst we understand that we dined during Ramadan, we feel that they could have made it a more than an average dining experience.
#inabudhabi#abudhabi#inabudhabi 🇦🇪 #abudhabiinfluencer#shangpalace#noodles#shangrilaabudhabi#shangrila#chinesefood#food#foodiegram#foodie
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Thank you @behindtheknife for the great post about our fearless leader @chefkamil_la! You always have some fantastic features, and we're happy to be part of the #behindtheknife#community !
#Repost @behindtheknife (@get_repost)
Today on #BehindTheKnife 🔪 Chef Kamil Majer @chefkamil_la of Blu Jam Café @blujamcafe. Chef Kamil is the epitome of the "American Dream." He grew up in the small spa town of Carlsbad, in former Czechoslovakia, where he developed his strong passion for the culinary arts at a young age. He fondly remembers watching his mother in the kitchen, as well as hand-picking fresh, seasonal, local ingredients such as wild mushrooms, hazelnuts, and seasonal fruits. Escaping persecution from the communist Czech Republic in 1979 and starting out in New York, then Boston, he arrived in Los Angeles in 1983 where he worked in kitchens and dining rooms at the famed Century Plaza Hotel. The five-star experience he gained from the “White House of the West Coast” led to even bigger and better opportunities. The name “Blu Jam” comes from the original location on Melrose which used to be an underground Jazz club where Miles Davis, Dizzy Gillespie and many others played, hence why you’ll hear Jazz and Blues on our morning playlist. The Blu Jam Experience is about fresh, locally sourced food, with no artificial flavors, no corn syrup, and no ingredients you can't pronounce. We make our condiments, sauces, and jams from scratch, and we have no freezers so everything is fresh, because we want to ensure our customers get the best, highest-quality homemade food possible. #blujamexperience#blujamcafe#blujam
Pictured is Chef’s Brunch Carbonara packed with all the delicious flavors of a traditional Carbonara, and made with the finest Arborio rice, nitrate-free smoked bacon, green peas, parsley, parmesan, poached eggs, and herb pistol. ‼️👇🏽️ Tag a friend who wants to eat 👇🏽️‼️
Have you tried our crispy skin salmon with summer vegetable risotto, country ham & lemon brown butter? No? Well, it's on our dinner menu so join us tonight and make sure to save room for some limoncello.
And ladies, we'll see you at the bar for happy hour (2-7). #craftathens 📷: @bonvivantpr
This is what I want in my mouth right about now.... an amazingly beautiful smoothie bowl from @thefitfabfoodie 😍😍 I've reading about my Ayurvedic dosha type & how I need to make food look good so my vata energy prepares to eat... so I'm gonna use this as inspiration! Not sure my "everything in the blender" approach is gonna work too well anymore... 😂
A pasta bake I made a few weeks ago. Craving it again right now.
I used @asda's vegan meatballs (check the frozen vegetarian section at your local Asda if you're from the UK), tomato passata, pesto, garlic, onion salt (anyone else obsessed with onion salt?), paprika and sesame seeds.