Selected Food & Beverage

01/31/2021

Jamón Ibérico de bellota; un manjar a deleitarse!

04/29/2020

Enjoying authentic Nigiri 🍣 Sushi and other seafood dishes🦞 is a rare experience during this lock down phase. We wish and pray that very soon we have the chance to go back to our favorite neighborhood restaurant and enjoy a meal like this!

04/27/2020

Lobster Feast stand off:
on one side, New England Lobster Roll and on the other one Pappardelle Pasta and Lobster Tails!
Both dishes are amazing and a powerful Chardonnay will pair beautifully!

04/25/2020

A Hearty dish like Lamb stew Mongolian Style, paired with an equally powerful Amarone Classico 2010; is the perfect dish for a great day! (although the weather temperature is 90’ today in Houston)
We got great news from our banker today!
Cheers Y”All
Prost meine liebe Freunde!
Salud y gracias, estimados amigos!
Santé et merci à nos amis!
Saúde graças aos nossos amigos!
Cin Cin e grazie cari amici !

04/24/2020

a🍤 Shrimp
Scampi, Gambero Rosso, Camarones Gigantes, Gambas De Huelva or Langoustine; However you called them these Sea jewels are a feast for the eyes and our taste buds

04/23/2020

Panko Crusted turkey Milanese are healthy and delicious; these ones are paired with a exceptional Ken Wright Cellars, Bryce Vineyard 2014, Pinot Noir!

04/19/2020

Octopus Gallega Style:
More than a dish is a life style in La Coruña!
Boiled Octopus and potatoes until tender and placed on a plate with Spanish Extra Virgin Olive Oil, corse Sea Salt and pimentón de la Vera (DOP paprika).
A perfect example of the importance to use authentic and high quality original ingredients;
Simple and delicious!

04/14/2020

Tagliata: The best way to enjoy a nice piece of juicy beef 🥩 Italian style (Chianina is the best in Tuscany)

04/13/2020

Grilled Lamb Chops and Chimichurri a heavenly combination; easy to cook and delicious!

04/12/2020

Nothing better than cooking at home!
Coniglio alla Panna, for example;
You may plate it individually or family style!
And you may serve it with a Chardonnay or with a Pinot Noir !

04/10/2020

The art of plating; same dish but a different presentation!

04/09/2020

Photos from Selected Food & Beverage's post

08/12/2019

SUSHI

Why do foodies pay so much for a little pieces of raw fish? A true sushi experience is wonderful, unforgettable and difficult to recreate.

Masters in Japan know how to make each bite an artistic ride of color, texture, taste, and presentation.

The origin of a Sushi is a dish known today as Narezushi which still exists as a regional specialty, notably as Funa-zushi from Shiga District (the funkiest dishes that you may eat)

Nigirizushi (握り寿司, ("hand-pressed sushi") consists of an oblong bite size of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the piece. It is usually served with a bit of wasabi; neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).

Nigiri Sushi is in my opinion the best representation for this dish:

08/12/2019

SUSHI

Why do foodies pay so much for a little pieces of raw fish? A true sushi experience is wonderful, unforgettable and difficult to recreate.

Masters in Japan know how to make each bite an artistic ride of color, texture, taste, and presentation.

The origin of a Sushi is a dish known today as Narezushi which still exists as a regional specialty, notably as Funa-zushi from Shiga District (the funkiest dishes that you may eat)

Nigirizushi (握り寿司, ("hand-pressed sushi") consists of an oblong bite size of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the piece. It is usually served with a bit of wasabi; neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).

Nigiri Sushi is in my opinion the best representation for this dish:

08/11/2019

SUSHI

Why do foodies pay so much for a little pieces of raw fish? A true sushi experience is wonderful, unforgettable and difficult to recreate.

Masters in Japan know how to make each bite an artistic ride of color, texture, taste, and presentation.

The origin of a Sushi is a dish known today as Narezushi which still exists as a regional specialty, notably as Funa-zushi from Shiga District (the funkiest dishes that you may eat)

Nigirizushi (握り寿司, ("hand-pressed sushi") consists of an oblong bite size of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the piece. It is usually served with a bit of wasabi; neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).

Nigiri Sushi is in my opinion the best representation for this dish:

08/11/2019

SUSHI

Why do foodies pay so much for a little pieces of raw fish? A true sushi experience is wonderful, unforgettable and difficult to recreate.

Masters in Japan know how to make each bite an artistic ride of color, texture, taste, and presentation.

The origin of a Sushi is a dish known today as Narezushi which still exists as a regional specialty, notably as Funa-zushi from Shiga District (the funkiest dishes that you may eat)

Nigirizushi (握り寿司, ("hand-pressed sushi") consists of an oblong bite size of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the piece. It is usually served with a bit of wasabi; neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).

Nigiri Sushi is in my opinion the best representation for this dish:

06/25/2019

The Summer Fancy Food Show in New York City is the best way to sample the best Specialty Food Items from around the world (highly recommended for passionate foodies)

05/05/2019

Thank you Cleverly Stone for inviting Selected Foods to participate in your Food Show!

12/02/2018

Magnetic Games

Magnetic Games

11/21/2018

Eagle catch

Eagle catch

11/21/2018

Pilot completely nails SIDEWAYS touchdown amid huge winds

Pilot completely nails SIDEWAYS touchdown amid huge winds

11/09/2018

Get Your Brain Back

Get Your Brain Back

07/23/2017

Ischia:
A paradise volcanic island in the Gulf of Naples;
famous its termal pools and breathtaking cites, like the famous the Castello Aragonés.
Beach vacation at its best!

07/10/2017

Amalfi and Ravello:
At the center and at the top of the Amalfi Coast, these two towns are a delight to the eyes and to all senses; culture,music, history and beauty commingle in these majestic spectacle between Mother Nature and human spirit!

05/08/2016

Fratelli Berluchi:
Il emozionali bollicine !

10/26/2014

Photos from Selected Food & Beverage's post

11/23/2012

Idiazabal Atrasan Cheese:
Is a unique D.O. (denominación de origen) sheep milk cheese, produced in small batches (quantities) and small formats of 1 kilo.
Each shepherd stamps his name on the label of each batch produced!
It is made entirely with 100% latxa sheeps milk.
Idiazabal is aged three to six months and can be tastes natural or lightly smoked in chestnut wood.
It is in my opinion, one of the best sheep milk cheeses in the world!

10/24/2012

General

10/24/2012

Selected Food & Beverage's cover photo