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The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner

12 Tuesday Apr 2016

Posted by TFG in The Latest

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Tags

Adrian Rusyn, bread, bread service, Butter, Cambridge, Chef de Cuisine, Chef School, chevre, Cream, Cucumber, dark chocolate, Darnell Gregg, Fennel, fig, fig jam, garnish, George Brown, geranium, green house, Hazelnut, Hen, hen liver, Heritage Hen, Jason Bangerter, John Higgins, juniper, Kolapore Springs, Langdon Hall, lardo, liver, Madeira, mignardes, Monforte, morel, new potato, Oliver Li, Onion, Ontario, Parmesan, Pâté, Peanuts, Pork, pork lardo, Potato, Purée, Radish, Raspberry, rosewater, Salted, salted cucumber, shortbread, signature, Smoked, Smoked Trout, Soubise, Sous Chef, terroir noir, Trout, Truffle

fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

The Chefs’ House

St Lawrence Market/Old Town 215 King Street East Toronto Ontario M5A 1J9 +1-416-415-2260

Hours The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m. Dinner: 6 p.m. with last seating at 8 p.m.
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

John Higgins, Director, Corporate Chef, George Brown Chef School
Oliver Li, CCC, Chef de Cuisine, The Chefs’ House, George Brown Chef School
Reservations are strongly recommended. Business casual dress code is in effect.
Wheelchair Accessible

Twitter: The Chefs’ House @thechefshouse
Twitter: John Higgins @haggisracer
Twitter: George Brown Collage
Twitter: Jason Bangerter @chefbangerter

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

young juniper smoked trout (Kolapore Springs)
young juniper smoked trout (Kolapore Springs)
salted cucumber, rosewater, raspberry

salted cucumber, rosewater, raspberry
Langdon Hall butter, pork lardo, hen liver pate, radish
Langdon Hall butter, pork lardo, hen liver pate, radish

bread service
bread service
radish

radish
fresh Monforte chevre, hazelnut, fennel, geranium, fig jam
fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

parmesan shortbread
parmesan shortbread
truffle purée, morel cream, parmesan shortbread

truffle purée, morel cream, parmesan shortbread
heritage hen, smoked new potato, onion soubise, madeira
heritage hen, smoked new potato, onion soubise, madeira

terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts
terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts
mignardes

mignardes
Chef Jason Bangerter Langdon Hall Cambridge
Chef Jason Bangerter Langdon Hall Cambridge

Chef Jason Bangerter Langdon Hall Cambridge
Chef John Higgins Director George Brown Chef School
Chef John Higgins Director George Brown Chef School

Chef Adrian Rusyn, Chef Technologist
Chef Adrian Rusyn, Chef Technologist
Darnell Gregg, Langdon Hall sous chef

Darnell Gregg, Langdon Hall sous chef
Chef Oliver Li chef de cuisine
Chef Oliver Li chef de cuisine

(Kolapore Springs Trout © 2016 Langdon Hall)
(Group Image © 2016 George Brown Chef School)
Langdon Hall locally harvested honey gift

2015 04 12 menu Trending Now Dinner with Jason Bangerter Dinner for two including taxes and gratuity $ 170.00
Jason Bangerter’s truffle soup recipe
Jason Bangerter’s truffle soup recipe

The Chefs' House Menu, Reviews, Photos, Location and Info - Zomato

Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

Posted by TFG in The Latest

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Tags

aged, Asian, Basil, Beef, bergamot, bone marrow, Broccoli, Burgundy, Cara Cara, carrot, Cauliflower, Certgnola, Cheese Boutique, cheese course, clementine, coffee, Cucumber, Cured, Dulcey, Earl Grey, Egg yolk, Fennel, Foie Gras, Gallo, ginger, Hokkaido, Honey, House Butter, koshihikari, Kusshi, lemon balm, Lobster, morel, Muscovy duck, mushrooms, mussels, nasturtium, nori, Nova Scotia, Olive Oil, olives, orange, Oyster, Pain au lait, parsley, Pear, Pinenuts, Pistachio, Preserved Lemon, Provimi veal, Quail Egg, Quebec, ribeye, rice, rice cracker, Room temperature, Sake, Sashimi, Savoy Cabbage, sea buckthorn, Sea Scallop, sea urchin, Serrano ham, shallots, Shaved, Shimaaji, shiso, snails, Squash, Striped Horsemackerel, Sunchoke, swiss chard, Tardivo, Tartare, Tea, treviso, Turnip, Vanilla, watercress, Yuzu

Nova Scotia lobster, squash, turnip, savoy cabbage

Nova Scotia lobster, squash, turnip, savoy cabbage

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, John Bunner
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

Kusshi oyster, nasturtium minuet
Kusshi oyster, nasturtium minuet
Hokkaido sea urchin, rice cracker, shaved foie gras

Hokkaido sea urchin, rice cracker, shaved foie gras
Broccoli, preserved lemon, ginger
Broccoli, preserved lemon, ginger

Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso
Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso
Quebec foie gras, Asian pear, koshihikari rice, nori

Quebec foie gras, Asian pear, koshihikari rice, nori
Aged beef ribeye, bone marrow, watercress, shallots
Aged beef ribeye, bone marrow, watercress, shallots

Aged beef ribeye, bone marrow, watercress, shallots
Aged beef ribeye, bone marrow, watercress, shallots
Pain au lait

Pain au lait
Room temperature house butter
All cutlery was placed on a china holder, never on the table itself

Gallo mussels, pinenuts, basil, olive oil, serrano ham
Gallo mussels, pinenuts, basil, olive oil, serrano ham
Gallo mussels, pinenuts, basil, olive oil, serrano ham

Gallo mussels, pinenuts, basil, olive oil, serrano ham
Burgundy snails, morel mushrooms, parsley, quail egg
Burgundy snails, morel mushrooms, parsley, quail egg

Sea scallop, fennel, cucumber, cured egg yolk
Sea scallop, fennel, cucumber, cured egg yolk
Nova Scotia lobster, squash, turnip, savoy cabbage

Nova Scotia lobster, squash, turnip, savoy cabbage
Provimi veal, cauliflower, Swiss chard, Certgnola olives
Provimi veal, cauliflower, Swiss chard, Certgnola olives

Muscovy duck, treviso, cara cara orange, pistachio
Muscovy duck, treviso, cara cara orange, pistachio
The cheese course (cheese from The Cheese Boutique) warm nuts, apples

The cheese course (cheese from The Cheese Boutique) warm nuts, apples
sunchoke, honey, vanilla
sunchoke, honey, vanilla

Dulcey, coffee
Dulcey, coffee
Sea buckthorn, Earl Grey tea, bergamot

Sea buckthorn, Earl Grey tea, bergamot
Carrot, clementine, lemon balm
Carrot, clementine, lemon balm

The Menu 2016 04 01
The Menu 2016 04 01
Dinner for two with wine pairings $448.55 (Gratuity $70.00)

Click to add a blog post for Alo Restaurant on Zomato

Aoyama Sushi – Toronto – 2015 12 12 – Dinner

12 Saturday Dec 2015

Posted by TFG in The Latest

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Tags

a la carte, avocado, Blue Fin, crab, Cucumber, Deep Fried, Ebi, Fatty Tuna, flying fish, Fresh, Gari, Hamachi, Hotate, House Special, Japanese, King Crab, live shrimp, maguro, pickled ginge, Platter, roe, Sashimi, Scallop, sea urchin, Seafood, Shrimp, shrimp tempura, Soft Shell, Spider Roll, Tempura Udon, tobikko, Toro, tuna salmon, Udon, uni, Yellowtail

House special sashimi platter - a large variety of fresh seafood (serves 2 to 3) $55.00

House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00

Aoyama Sushi (Chef Masa Endo)

2766 Victoria Park Avenue Toronto Ontario M2J 4A8 +1-416-494-7373

(Victoria Park Avenue south of Van Horne Avenue)
Japanese, Sushi, Sashimi $$$

The full menu may be seen here (prices are not up to date)

Silky Nigori Sake 375 ml. 15% alc./vol. $21.00
Silky Nigori Sake 375 ml. 15% alc./vol. $21.00
Japanese Pickled Ginger (Gari)

80. Tempura Udon – Udon with shrimp tempura $12.00
80. Tempura Udon – Udon with shrimp tempura $12.00
80. Tempura Udon – Udon with shrimp tempura $12.00

80. Tempura Udon – Udon with shrimp tempura $12.00
80. Tempura Udon – Udon with shrimp tempura $12.00
80. Tempura Udon – Udon with shrimp tempura $12.00

House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00

House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00

House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
House special sashimi platter – a large variety of fresh seafood (serves 2 to 3) $55.00
28. Spider Roll – Deep fried soft shell crab wrapped together with avocado, cucumber and tobiko $18.00

28. Spider Roll – Deep fried soft shell crab wrapped together with avocado, cucumber and tobiko $18.00
28. Spider Roll – Deep fried soft shell crab wrapped together with avocado, cucumber and tobiko $18.00
28. Spider Roll – Deep fried soft shell crab wrapped together with avocado, cucumber and tobiko $18.00

A la carte Uni (sea Urchin) and Toro (Blue Fin fatty tuna)
A la carte Uni (sea Urchin) and Toro (Blue Fin fatty tuna)
Dinner for two with Sake $137.30 (Gratuity $24.00)

Click to add a blog post for Aoyama Sushi on Zomato

Nota Bene – Toronto – 2015 10 17 – Dinner

17 Saturday Oct 2015

Posted by TFG in The Latest

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Tags

Alsace, Balsamic, balsamic vinegar, bone marrow, bread, brioche, Brussels, brussels sprouts, Butter, chili-lime, chimichurri, Cote De Boeuf, Cucumber, Cumbrae, Cumbrae Farms, Cuvée Laurence, Domaine, Domaine Weinbach, Dry-Aged, dust, Farms, Foie Gras, France, Fried, Fritters, Gewürtraminer, Gewurztraminer, house made, jelly, kimchi, kimchi yogurt, ocean, ocean trout, Olive Oil, Onion Rings, Pecan, Pickled, pickled cucumber, Plums, poached, Praline, prune, Quebec, ribsteak, Roasted, Salt Cod, Sashimi, sauce, scotch bonnet, Shaved, Sprouts, Tasmanian, toasted, Trout, Weinbach, yogurt

Cote De Boeuf - Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor
General Manager Laurie Hillesheim

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.
Nota Bene is also offering free corkage for reservations made Monday through Saturday after 9 pm or later.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page

Nota Bene Restaurant/Cafe Instagram Page

Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB
Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB
House made bread – olive oil, balsamic vinegar and butter

House made bread – olive oil, balsamic vinegar and butter
For the table Salt Cod Fritters + scotch bonnet sauce $8
For the table Salt Cod Fritters + scotch bonnet sauce $8

Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17
Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17
Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24
Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24
Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp
Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp
Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp
Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp
Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

Shaved Onion Rings (without chili-lime dust) $8 per side
Shaved Onion Rings (without chili-lime dust) $8 per side
2015 10 17 The Dinner Menu

2015 10 17 The Dinner Menu
Dinner for two $250.83 (Gratuity $35.00))

Click to add a blog post for Nota Bene on Zomato

Tabülè – Toronto – 2015 08 20 Dinner

20 Thursday Aug 2015

Posted by TFG in The Latest

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Tags

Amuse Bouche, babaganüj, BBQ, Beef, Breast, Cheese, Chicken, Chicken in a Pita, chickpea, Cucumber, Dry-Aged, Eggplant, falafel, Garlic, Gewurztraminer, grilled, Ground, homemade, Hummus, Juice, Kefta, Labni, lamb, Lebanese, Lebanese spices, Lemon, lemon juice, Lettuce, liver, Livers, Mixed, olives, Onion, Onions, Ontario, parsley, peppers, Purée, Puréed, Romaine, Sampler Platter, skewers, Tabülè, tahini, tahini sauce, tomatoes, Vin d' Alsace, Willy Gisselbrecht, yogurt, za’atar

Lunch Sampler Plate - hümus, babaganüj, tabülè and falafel $10.95

Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

Tabülè On Yonge

Midtown 2009 Yonge Street Toronto Ontario M4S 1Z9 +1-416-483-3747

$$$$ Middle Eastern, Vegetarian, Lebanese
Gluten-Free Friendly, Vegan Friendly,
Kid Friendly, Delivery, BYOB,

Twitter: Tabülè On Yonge @TabuleToronto

Tabülè On Yonge Reservations via Bookenda

Tabülè On Yonge Facebook Page

Willy Gisselbrecht Gewürztraminer 2012 13% ABV Vin d’ Alsace
Willy Gisselbrecht Gewürztraminer 2012 13% ABV Vin d’ Alsace
Amuse bouche – various peppers and olives

Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)
Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)
Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)

Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)
Chicken Livers $16.45
Chicken Livers $16.45

Kefta – two juicy skewers of ground mixed lamb and beef with onions, parsley, garlic and spices $15.95
Kefta – two juicy skewers of ground mixed lamb and beef with onions, parsley, garlic and spices $15.95
Kefta – two juicy skewers of ground mixed lamb and beef with onions, parsley, garlic and spices $15.95

Chicken Livers $10.95
Lunch for four $68.14 (Gratuity $10.00)

TABÜLÈ – TORONTO – 2015 08 04 LUNCH

Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95
Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95
Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95
Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95
Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

Chicken in a Pita – grilled chicken breast, romaine lettuce, tomatoes, cucumber, onion with tahini $10.95
Chicken in a Pita – grilled chicken breast, romaine lettuce, tomatoes, cucumber, onion with tahini $10.95
Lamb – one skewer of fresh dry aged in house Ontario lamb $11.95

Lamb – one skewer of fresh dry aged in house Ontario lamb $11.95
Lamb – one skewer of fresh dry aged in house Ontario lamb $11.95
Lamb – one skewer of fresh dry aged in house Ontario lamb $11.95

The Website menu (subject to change)
The Website menu (subject to change)
The Website menu (subject to change)

The Website menu (subject to change)
Dinner for two $52.43 (Gratuity $8.00)

Click to add a blog post for Tabule on Zomato

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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

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