#chefsalert Instagram Photos & Videos

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Latest #chefsalert Posts

  • TUNA TATAKI 🔪🔥🐟🍅🥝 ₯
Tonno Pinne Gialle marinato in salsa di soia, scottato con senape e sesamo, Burrata di Andria, pomodorini confit, Sriracha e gel di kiwi.
#Chef #Tataki #Cucinacreativa #Foodporn
  • TUNA TATAKI 🔪🔥🐟🍅🥝 ₯
    Tonno Pinne Gialle marinato in salsa di soia, scottato con senape e sesamo, Burrata di Andria, pomodorini confit, Sriracha e gel di kiwi.
    #Chef #Tataki #Cucinacreativa #Foodporn

  •  15  2  1 hour ago
  • Ricotta Stuffed Raviolis, with a Mushroom Cream Sauce!!!! Pair this perfectly with a light and buttery glass of Chardonnay! @tarlagrill ✨🍽👨🏻‍🍳🍷
  • Ricotta Stuffed Raviolis, with a Mushroom Cream Sauce!!!! Pair this perfectly with a light and buttery glass of Chardonnay! @tarlagrill ✨🍽👨🏻‍🍳🍷

  •  13  1  2 hours ago
  • Beefoholic as a Plate:
Roastbeef Rolls and Tartar, Beeftea-Vinaigrette, Bavarian Potatoesalad with almonds, tomatoemarmelade, red onion Chutney, lava Tuille, Avocado-Corn-Cerrytomatoesalad, yarrow, green asparagus, fresh herbs
  • Beefoholic as a Plate:
    Roastbeef Rolls and Tartar, Beeftea-Vinaigrette, Bavarian Potatoesalad with almonds, tomatoemarmelade, red onion Chutney, lava Tuille, Avocado-Corn-Cerrytomatoesalad, yarrow, green asparagus, fresh herbs

  •  799  34  6 hours ago
  • As new restaurant openings go I can’t personally think of many which have excited me as much as this. As you may have noticed I’m fond of a bite to eat but I certainly don’t consider myself any sort of ‘restaurant blogger’. I don’t care at all for these horribly insincere marketing lists like @theworlds50best , I find the Chefs Table ‘origin stories’ of chefs as @jayrayner1 so wonderfully described it as hilariously idiotic, and still to this day find the Instagram domination of restaurant imagery a bit painful. Of course it’s not lost on me that I’m a part of that devilish machine, and truth be told, despite not being a commercialised account, I still must admit to take advantage of it on occasion. .
So what a delight visiting Trivet was. The new opening from the chef’s chef @jonny5lake  who previously ran the show at possibly the greatest restaurant on the planet and the one that truly tipped me over the edge all those years ago into complete food obsession - The Fat Duck. What joy it is that it is also nothing whatsoever like a multi-starred, Instagram focussed, tasting menu, über precise service spots. .
You are offered 3 courses plus a few bonus bites in a beautiful space converted from the previous also fab Londrino. You are offered absolutely charmingly if slightly incomprehensible service. But my god, the food. Everything cooked perfectly. With huge, massive flavour. Precisely balanced and deceptively technical. The clarity of the sauces, the cooking of each individual element. Just stunning.
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I bet relatively few of you will click like simply because the dishes at first seem to lack the visual wow factor. This is my Instagram confession: I don’t care if you think it looks nice or not. This restaurant shouldn’t be celebrated. This restaurant should be visited.
_____________________________________________________
An amazing lunch at the wonderful @trivetrestaurant 
#london #flavourfirst #bollockstobloggers
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#culinarychefs #chefsroll #_artonaplate  #goodfoodgallery #foodstarz #artoffood #gastroart #simplistic_food #chefstalk #chefsalert #chefsofinstagram
  • As new restaurant openings go I can’t personally think of many which have excited me as much as this. As you may have noticed I’m fond of a bite to eat but I certainly don’t consider myself any sort of ‘restaurant blogger’. I don’t care at all for these horribly insincere marketing lists like @theworlds50best , I find the Chefs Table ‘origin stories’ of chefs as @jayrayner1 so wonderfully described it as hilariously idiotic, and still to this day find the Instagram domination of restaurant imagery a bit painful. Of course it’s not lost on me that I’m a part of that devilish machine, and truth be told, despite not being a commercialised account, I still must admit to take advantage of it on occasion. .
    So what a delight visiting Trivet was. The new opening from the chef’s chef @jonny5lake who previously ran the show at possibly the greatest restaurant on the planet and the one that truly tipped me over the edge all those years ago into complete food obsession - The Fat Duck. What joy it is that it is also nothing whatsoever like a multi-starred, Instagram focussed, tasting menu, über precise service spots. .
    You are offered 3 courses plus a few bonus bites in a beautiful space converted from the previous also fab Londrino. You are offered absolutely charmingly if slightly incomprehensible service. But my god, the food. Everything cooked perfectly. With huge, massive flavour. Precisely balanced and deceptively technical. The clarity of the sauces, the cooking of each individual element. Just stunning.
    .
    I bet relatively few of you will click like simply because the dishes at first seem to lack the visual wow factor. This is my Instagram confession: I don’t care if you think it looks nice or not. This restaurant shouldn’t be celebrated. This restaurant should be visited.
    _____________________________________________________
    An amazing lunch at the wonderful @trivetrestaurant
    #london #flavourfirst #bollockstobloggers
    _____________________________________________________
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    .
    .
    .
    .
    .
    .
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    #culinarychefs #chefsroll #_artonaplate #goodfoodgallery #foodstarz #artoffood #gastroart #simplistic_food #chefstalk #chefsalert #chefsofinstagram

  •  656  22  7 hours ago

Top #chefsalert Posts

  • Confit/Torched Steelhead Trout Rosette, Roasted/Pickled Vegetables, Wilted Baby Spinach, Citrus/Pomegranate Butter Sauce
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I’m honored to once again partner up with @carapelliusa the Olive Oil Masters! 
_________
When creating this dish 
to represent Carapelli’s #CenturiesofMastery, I chose to utilize my Holiday Spirit and create this deliciously beautiful wreath. Using some of my favorite Winter ingredients, I was able to give it the WOW factor.
_________
I used Carapelli’s pleasantly balanced 
IL Centenario #ExtraVirginOliveOil . With having a fruity and light leafy taste, I felt it was perfect to confit my rosette of fresh Steelhead Trout. Also, utilizing Carapelli’s #OganicOliveOil to coat and slow roast butternut squash and a variety of baby carrots ✌🏻😄
_________
Thank you Carapelli for allowing me to, yet again, showcase my #MyCarapelliCraft. Check out the link in my bio or head over to my stories to find out where you can purchase and get more information on Carapelli's oils! #AD
  • Confit/Torched Steelhead Trout Rosette, Roasted/Pickled Vegetables, Wilted Baby Spinach, Citrus/Pomegranate Butter Sauce
    _________
    I’m honored to once again partner up with @carapelliusa the Olive Oil Masters!
    _________
    When creating this dish
    to represent Carapelli’s #CenturiesofMastery, I chose to utilize my Holiday Spirit and create this deliciously beautiful wreath. Using some of my favorite Winter ingredients, I was able to give it the WOW factor.
    _________
    I used Carapelli’s pleasantly balanced
    IL Centenario #ExtraVirginOliveOil . With having a fruity and light leafy taste, I felt it was perfect to confit my rosette of fresh Steelhead Trout. Also, utilizing Carapelli’s #OganicOliveOil to coat and slow roast butternut squash and a variety of baby carrots ✌🏻😄
    _________
    Thank you Carapelli for allowing me to, yet again, showcase my #MyCarapelliCraft. Check out the link in my bio or head over to my stories to find out where you can purchase and get more information on Carapelli's oils! #AD

  •  1,797  49  9 December, 2019
  • The Croquette Collection ✌🏻😁
  • The Croquette Collection ✌🏻😁

  •  3,407  58  2 December, 2019
  • "Mini Tostadas" Shrimp/Scallop/Avocado Ceviche, Cucumber Jicama Slaw, Roast Red Pepper Lime Vinaigrette, Micro Cilantro ☝🏻🤤
  • "Mini Tostadas" Shrimp/Scallop/Avocado Ceviche, Cucumber Jicama Slaw, Roast Red Pepper Lime Vinaigrette, Micro Cilantro ☝🏻🤤

  •  5,595  77  5 December, 2019
  • Lamb Loin Chop, Pomegranate/Cabernet Sauce, Roasted Beet/Spaghetti Squash/Sweet Potato Mash, Purple Sweet Potato Purée, Pearl Onion ✊🏻🤓
  • Lamb Loin Chop, Pomegranate/Cabernet Sauce, Roasted Beet/Spaghetti Squash/Sweet Potato Mash, Purple Sweet Potato Purée, Pearl Onion ✊🏻🤓

  •  3,488  54  6 December, 2019
  • Lamb Loin Chop, Pomegranate/Cabernet Sauce, Roasted/Crisp Spaghetti Squash, Roasted Sweet Potato Mash, Purple Sweet Potato Purée, Pearl Onion
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Plate design 2 ✌🏻😁
  • Lamb Loin Chop, Pomegranate/Cabernet Sauce, Roasted/Crisp Spaghetti Squash, Roasted Sweet Potato Mash, Purple Sweet Potato Purée, Pearl Onion
    .
    Plate design 2 ✌🏻😁

  •  2,478  41  7 December, 2019
  • Poached Pear Collection ✌🏻😁
  • Poached Pear Collection ✌🏻😁

  •  1,635  24  14 hours ago
  • December!! It came super fast but I’m definitely not complaining! I welcome December and even though it’s the end to an AMAZING year, I’m definitely 🙏🏻 blessed in many ways and feeling the Christmas Spirit for sure!!
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So to celebrate that warm fuzzy feeling growing inside, I want to share my first December dish I posted on this day last year
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Roasted Acorn Squash with Warm Orzo Salad, Bleu Cheese Crema, Cranberry Sauce/Purée 🎅🏻👍🏻
  • December!! It came super fast but I’m definitely not complaining! I welcome December and even though it’s the end to an AMAZING year, I’m definitely 🙏🏻 blessed in many ways and feeling the Christmas Spirit for sure!!
    .
    So to celebrate that warm fuzzy feeling growing inside, I want to share my first December dish I posted on this day last year
    .
    Roasted Acorn Squash with Warm Orzo Salad, Bleu Cheese Crema, Cranberry Sauce/Purée 🎅🏻👍🏻

  •  2,488  43  4 December, 2019
  • Red Wine Poached Pear, Persimmon Rosette, Gingersnap Cookie, Cranberry Sauce, Merengue, Caramel Spiral 🤤👌🏻
  • Red Wine Poached Pear, Persimmon Rosette, Gingersnap Cookie, Cranberry Sauce, Merengue, Caramel Spiral 🤤👌🏻

  •  4,685  94  30 November, 2019