Getting so excited, I started painting nail wheels tonight in preparation for the event Wednesday at Beauty Bar! Tonight I wanted to use a polish that I've had since April, but haven't used yet- a Nubar Glitter that is super sparkly and pretty!
I used
Nubar Green Silver Glitter as a base, with MAC Deep, Dark, Delicious for the zebra stripes. Topped it all off with 2 coats of
Seche Vite top coat.
Also, if you follow me on twitter, I mentioned being excited for an amazing 6-course meal that was upcoming. Today, I have the pics from the photoshoot! The food was created by Chef Frank Otte, an AMAZING chef who creates Haute Cuisine. Saturday night, he prepared the absolute
best meal that has ever passed my lips. I don't say this lightly, he was so amazing at his craft that he managed to take items that I generally will NOT eat, (beets, brussel sprouts, peas) and transformed them into something that created nothing short of an 'o' face. He introduced me to foods I've never tried before (swordfish, juniper oil, creamy sauerkraut), which I will forever be grateful for. Seriously, how did I LIVE before creamy sauerkraut? Really? Anyway. Check out his website,
Chef Frank Otte - Haute Cuisine, you won't regret it. (well, after seeing the photos you may, they're drool-inducing)
To the menu!
Course 1: Salad of micro greens, roasted beets, avocado, pear with toasted walnuts, shower of goat cheese, and balsamic beet reduction.
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Photo Credit-Chris Sneddon used by permission
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Course 2: Celery root soup with petit brioche croutons and scallion oil.
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| Photo Credit-Chris Sneddon used by permission |
Course 3: Tar tar of wild Scottish salmon with basil and coriander, Persion cucumber carpaccio, Greek yogurt, dill oil, and avocado mousse.
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| Photo Credit-Chris Sneddon used by permission |
Course 4: Sage and prosciutto wrapped Atlantic Swordfish "saltimbocca", with creamy sauerkraut, thyme roasted apple, and fingerling potatoes in Juniper oil.
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| Photo Credit-Chris Sneddon used by permission |
Course 5: Roasted crepinette of game hen breast with herbs, cauliflower ragout, brussel sprouts, and pomegranate gastrique.
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| Photo Credit-Chris Sneddon used by permission |
Course 6: Cabernet braised short ribs with handmade carrot gnocchi, English peas and gorgonzola sauce.
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| Photo Credit-Chris Sneddon used by permission |
Dessert: Caramelized puff pastry "mille fuille" with chestnut pureé, fresh clementines, pomegranate syrup, and vanilla sauce.
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| Photo Credit-Chris Sneddon used by permission |
I ate everything except one piece of the crepinette of game hen (not because I didn't like it, but because I was to the gills at that point! lol), and most of the peas. I was sooooo full I was in pain, but it was a good pain. lol My favorite dish was the Swordfish, it was beyond incredible. *yum*
