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Latest #seasonalingredients Posts

  • Something worth sharing: côte de bœuf cooked in our Josper, new potatoes, béarnaise.
  • Something worth sharing: côte de bœuf cooked in our Josper, new potatoes, béarnaise.

  •  68  2  2 hours ago
  • Red lemon marmalade
レッドレモン

別名 廣東レモン、またはラングプールライム。
スダチより一回り大きなコロンとした可愛らしさ、見た目は濃いオレンジ色で甘そうに見えますが口に入れるとびっくり‼  シビれる酸っぱさです。果皮は山椒のような独特な香りがして、出来上がったマーマレードはやはりスパイシーな感じ。ヨーロッパや北欧で豚肉にプルーンやベリーのジャムを合わせるような感じで料理との相性が良さそうです。
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#lesstokyo #gabrieleriva #kanakosakakura #lessismore #lessbutbetter #japan #italy #tokyo #milano #seasonalingredients #citrus #redlemon #marmalade #ebisu #meguro
  • Red lemon marmalade
    レッドレモン

    別名 廣東レモン、またはラングプールライム。
    スダチより一回り大きなコロンとした可愛らしさ、見た目は濃いオレンジ色で甘そうに見えますが口に入れるとびっくり‼ シビれる酸っぱさです。果皮は山椒のような独特な香りがして、出来上がったマーマレードはやはりスパイシーな感じ。ヨーロッパや北欧で豚肉にプルーンやベリーのジャムを合わせるような感じで料理との相性が良さそうです。
    .
    .
    #lesstokyo #gabrieleriva #kanakosakakura #lessismore #lessbutbetter #japan #italy #tokyo #milano #seasonalingredients #citrus #redlemon #marmalade #ebisu #meguro

  •  99  0  5 hours ago
  • ‘Farmer’s Feast’ - Wonderful farm to table American fine dining experience. #locallysourced #seasonalingredients • Badger flame beet tartare, saffron, white beans and cured egg yolk
• Maine diver scallop, fennel and spicy fruit and vegetable sauce
• Kohlrabi Tacos, swordfish, pastrami, celery root and apricot hot sauce
• Bolero Carrot Steak, mushrooms and creamed spinach
• 898 Squash, pickled cranberry and squash seed ice cream
• Quince, blue hill farm milk and brown butter panna cotta 
#bluehill #nyceats #finedining #nyc #newyorkcity #ilovefood #foodandwine #netflix #chefstable
  • ‘Farmer’s Feast’ - Wonderful farm to table American fine dining experience. #locallysourced #seasonalingredients • Badger flame beet tartare, saffron, white beans and cured egg yolk
    • Maine diver scallop, fennel and spicy fruit and vegetable sauce
    • Kohlrabi Tacos, swordfish, pastrami, celery root and apricot hot sauce
    • Bolero Carrot Steak, mushrooms and creamed spinach
    • 898 Squash, pickled cranberry and squash seed ice cream
    • Quince, blue hill farm milk and brown butter panna cotta
    #bluehill #nyceats #finedining #nyc #newyorkcity #ilovefood #foodandwine #netflix #chefstable

  •  6  0  18 hours ago
  • Our Italian-inspired menu features hand-made pastas, fresh meats, and delicious desserts. Why not treat yourself to a romantic dinner tonight.
  • Our Italian-inspired menu features hand-made pastas, fresh meats, and delicious desserts. Why not treat yourself to a romantic dinner tonight.

  •  22  2  20 January, 2020
  • 💥NEW DISH💥 Over the past month, our team have spent hours testing new flavour combinations in the kitchen and working with local suppliers to explore new seasonal ingredients with unique cooking methods.

We’re constantly evolving and are so excited to share a sneak peek at who’s joining the team... Grilled ‘Orkney Island scallops’, porcini emulsion. Keep your eyes peeled as more dishes are coming your way soon 👀 #ArrosQD #QuiqueDacosta
  • 💥NEW DISH💥 Over the past month, our team have spent hours testing new flavour combinations in the kitchen and working with local suppliers to explore new seasonal ingredients with unique cooking methods.

    We’re constantly evolving and are so excited to share a sneak peek at who’s joining the team... Grilled ‘Orkney Island scallops’, porcini emulsion. Keep your eyes peeled as more dishes are coming your way soon 👀 #ArrosQD #QuiqueDacosta

  •  489  18  19 January, 2020
  • lumielune ルミエルネ ✨
Premium Wine Bistro In Shimokitazawa 🇫🇷🇫🇷🇫🇷 Located just a 10-minute train ride from bustling Shinjuku, lumielune is a hidden gem tucked away on the corner of a main street in Tokyo’s vintage shopping district of Shimokitazawa. Established by Sommelier Ryosuke Anno and Chef Yoshinao Kihara in 2014, the bistro-cum-wine bar has been a popular spot among locals for serving, among other things, natural wines imported from France and Australia. With 800 varieties of natural wines and 30 kinds of seasonal, steamed vegetables on offer, lumielune prides itself on serving some of the finest vegetable and meat-based dishes in town. 🇫🇷🧀👨‍🍳🍾 Check out more information about lumielune by visiting the following website now: https://japanrestaurant.net/en/shop/lumielune/

新宿の喧騒から10分ほどのところにあるルミエルネは、東京でも古着の町として知られる下北沢のメインストリートの端にある隠れ家レストランです。ソムリエの阿武氏とシェフの木原氏によって2014年に開業し、ビストロ兼ワインバーとして地元の人に人気があります。フランスとオーストラリアから輸入した800種のナチュラルワインをはじめ、30種の季節の蒸し野菜など、ルミエルネは新鮮野菜と肉料理を存分に楽しむことができます。🇫🇷🧀👨‍🍳🍾 #premiumwine #shimokitazawa #bistro #frenchcuisine #seasonalingredients #naturalwine
  • lumielune ルミエルネ ✨
    Premium Wine Bistro In Shimokitazawa 🇫🇷🇫🇷🇫🇷 Located just a 10-minute train ride from bustling Shinjuku, lumielune is a hidden gem tucked away on the corner of a main street in Tokyo’s vintage shopping district of Shimokitazawa. Established by Sommelier Ryosuke Anno and Chef Yoshinao Kihara in 2014, the bistro-cum-wine bar has been a popular spot among locals for serving, among other things, natural wines imported from France and Australia. With 800 varieties of natural wines and 30 kinds of seasonal, steamed vegetables on offer, lumielune prides itself on serving some of the finest vegetable and meat-based dishes in town. 🇫🇷🧀👨‍🍳🍾 Check out more information about lumielune by visiting the following website now: https://japanrestaurant.net/en/shop/lumielune/

    新宿の喧騒から10分ほどのところにあるルミエルネは、東京でも古着の町として知られる下北沢のメインストリートの端にある隠れ家レストランです。ソムリエの阿武氏とシェフの木原氏によって2014年に開業し、ビストロ兼ワインバーとして地元の人に人気があります。フランスとオーストラリアから輸入した800種のナチュラルワインをはじめ、30種の季節の蒸し野菜など、ルミエルネは新鮮野菜と肉料理を存分に楽しむことができます。🇫🇷🧀👨‍🍳🍾 #premiumwine #shimokitazawa #bistro #frenchcuisine #seasonalingredients #naturalwine

  •  31  0  19 January, 2020
  • Today I cooked for my good friend @dizzyliz183’s baby shower. We are foodie buddies and she is one of my favorite people to cook for as she tastes every layer of flavour. Appetizers were butternut squash shooters topped with pepitas, romesco sauce with toasted pitas and crostini with homemade ricotta & fig jam (my favorite appetizer). The main course was roast chicken with a mint chimichuri, a farro salad with dried fruit & herbs, a loaded baked potato casserole and arugula salad with roasted delicata squash, pecans and pomegranates. Very happy with how it all came out! 📷 by @melcercone who was also a fantastic helper #jdewomen #babyshower #scratchmadefood #cateringonlyforfriends #seasonalingredients
  • Today I cooked for my good friend @dizzyliz183’s baby shower. We are foodie buddies and she is one of my favorite people to cook for as she tastes every layer of flavour. Appetizers were butternut squash shooters topped with pepitas, romesco sauce with toasted pitas and crostini with homemade ricotta & fig jam (my favorite appetizer). The main course was roast chicken with a mint chimichuri, a farro salad with dried fruit & herbs, a loaded baked potato casserole and arugula salad with roasted delicata squash, pecans and pomegranates. Very happy with how it all came out! 📷 by @melcercone who was also a fantastic helper #jdewomen #babyshower #scratchmadefood #cateringonlyforfriends #seasonalingredients

  •  14  2  19 January, 2020
  • New year, new service! From 20th January, join us for breakfast at FOLIE every weekday from 7am, and for brunch every weekend from 10am.
  • New year, new service! From 20th January, join us for breakfast at FOLIE every weekday from 7am, and for brunch every weekend from 10am.

  •  80  4  17 January, 2020

Top #seasonalingredients Posts

  • We change our menu seasonally, so staff education is crucial! It’s important for us to get the team together to try out the new menu items, talk about them, and work together to make sure they are perfect for our guests! And after today’s tasting, it’s safe to say we couldn’t be more excited to share what’s new! 😁🤩🤤
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Winter menu launches Thursday, January 2nd!
  • We change our menu seasonally, so staff education is crucial! It’s important for us to get the team together to try out the new menu items, talk about them, and work together to make sure they are perfect for our guests! And after today’s tasting, it’s safe to say we couldn’t be more excited to share what’s new! 😁🤩🤤
    .
    Winter menu launches Thursday, January 2nd!

  •  167  15  29 December, 2019
  • Curving lines. We are thrilled to have @studioko designing our interiors… watch this space for sneak peeks 👀
  • Curving lines. We are thrilled to have @studioko designing our interiors… watch this space for sneak peeks 👀

  •  359  3  8 October, 2019
  • This cocktail is from my Jazz & Cocktail night I hosted in Bristol back in September. When it comes to designing bespoke cocktails I look for inspiration in seasonal ingredients and classic recipes. I head to specialty markets and artisanal purveyors, searching for quality ingredients and fine spirits to use in my drinks. I love looking for small batch producers, that use organic and environmentally friendly methods, taking time and great care in their work. I thoroughly believe that the final drink will only be as good as the sun of each individual ingredient. 
D E E P  P U R P L E
45ml Wild Blackberry Infused Bourbon Whiskey
22ml Honey Mead
22ml Fresh Lemon Juice
15ml Homemade Orgeat from Organic Sicilian Almonds
The White from a Pythouse Organic Egg
2 Dashes Fernet Branca
5 Drops Peychauds Bitters 
Deep Purple draws its name from the famous Jazz song from 1933. 
To make the blackberry infused Whiskey, soak two large handfuls of blackberries in 350ml of bourbon whiskey. Let sit for 3 days, and strain through a muslin cloth. With the leftover blackberries you can make a whiskey jam. 
Chill a coupe glass in the freezer. In a shaker, add all ingredients apart from the bitters. Dry shake and then add ice. Shake again until chilled. Double strain into the coupe, using a pipette add 5 drops of peychauds to the drink in a semi circle and with a toothpick draw a line through the middle to create the heart shapes. 
Sip & Enjoy! 
#mixology #cocktails #seasonalingredients #theomaxfieldcocktails #theomaxfieldevents
  • This cocktail is from my Jazz & Cocktail night I hosted in Bristol back in September. When it comes to designing bespoke cocktails I look for inspiration in seasonal ingredients and classic recipes. I head to specialty markets and artisanal purveyors, searching for quality ingredients and fine spirits to use in my drinks. I love looking for small batch producers, that use organic and environmentally friendly methods, taking time and great care in their work. I thoroughly believe that the final drink will only be as good as the sun of each individual ingredient.
    D E E P P U R P L E
    45ml Wild Blackberry Infused Bourbon Whiskey
    22ml Honey Mead
    22ml Fresh Lemon Juice
    15ml Homemade Orgeat from Organic Sicilian Almonds
    The White from a Pythouse Organic Egg
    2 Dashes Fernet Branca
    5 Drops Peychauds Bitters
    Deep Purple draws its name from the famous Jazz song from 1933.
    To make the blackberry infused Whiskey, soak two large handfuls of blackberries in 350ml of bourbon whiskey. Let sit for 3 days, and strain through a muslin cloth. With the leftover blackberries you can make a whiskey jam.
    Chill a coupe glass in the freezer. In a shaker, add all ingredients apart from the bitters. Dry shake and then add ice. Shake again until chilled. Double strain into the coupe, using a pipette add 5 drops of peychauds to the drink in a semi circle and with a toothpick draw a line through the middle to create the heart shapes.
    Sip & Enjoy!
    #mixology #cocktails #seasonalingredients #theomaxfieldcocktails #theomaxfieldevents

  •  226  10  23 October, 2019
  • forever scoping out places with local and seasonal foods when traveling 🤩 this cute place in broad ripple, indiana @publicgreens has such a delish menu, and they support local food insecure children which is cool as hell! my plate was roasted season veggies (asparagus, leeks, and fennel), kale almond mix, crispy taters and tuscan chicken. soo good! happy weekend friends 😌
  • forever scoping out places with local and seasonal foods when traveling 🤩 this cute place in broad ripple, indiana @publicgreens has such a delish menu, and they support local food insecure children which is cool as hell! my plate was roasted season veggies (asparagus, leeks, and fennel), kale almond mix, crispy taters and tuscan chicken. soo good! happy weekend friends 😌

  •  1,489  60  13 April, 2019