Blank Space » food

30-Hour Liquid Nitrogen Burgers

Riley — Wed, 29 Sep 2010 17:58:27 +0000

I would love to see a copy of this book. We know from experience that the photography will be absolutely gorgeous.

From the NYT:

The cheeseburger, for instance, requires the meat to be cooked sous vide for several hours. Freezing with liquid nitrogen ensures that the crust will stay crispy while the center stays perfectly medium rare once it is deep fried. The heirloom tomato is vacuum compressed. The cheese must be melted first, then restructured. The bun is made from scratch and toasted in beef suet. The crimini mushroom ketchup includes honey, horseradish, fish sauce, ginger and allspice.

Virginia Inn Website

admin — Wed, 19 May 2010 07:14:39 +0000

Already a beacon on the Seattle dining scene, Virginia Inn undertook an ambitious restoration and re-branding in 2008. With a new Web site that captures the establishment’s old-world ethos while giving it a modern spin, the establishment re-introduced itself to local foodies and tourists alike. Featuring original photography and a re-designed logo echoing the Inn’s classic neon sign, visitors are welcomed to explore pages highlighting delicious regional menu items, old-style architecture, and eclectic vibe. Visit VirginiaInnSeattle.com.

Virginia Inn Print Ads

Mindi — Tue, 18 May 2010 23:53:51 +0000

This is a series of print ads we create for the Virginia Inn Restaurant & Bar that were published in the Seattle Metropolitan magazine. I hear their patio calling my name on the next sunny Seattle day! Oh, how I love eating at the Virginia Inn…