Rhino with Friends 🦏 Rhino with Friends Joining in this week’s Wildlife theme over at @messyplayanyway and highlighting 🦏 since it was World Rhino Day last 22 Sept. To make this activity more fun, I added some positional words challenge for JK where she need to put 🦏 in its correct place/position. What’s in our tray? 🍚 coloured rice from previous plays 🍉 watermelon rind as caves 🥦 broccoli stalk as trees 🥬 cabbage stalk #messyplayanyway ☑️ Wildlife #funthemed_activities ☑️ Wildlife #exploreandplayyourway ☑️ Messy + Animals #playandcreatetoday ☑️ Wild + The Forest #letscreatetogether_rhino #celebrate_daysoftheyear ☑️ Rhino #create_play_inspire ☑️ Rhino + Nature #creakrea ☑️ Forest #funbudgetplay ☑️ Recycle #playinseptember ☑️ Recycle #tfichallenge ☑️ Recycle #1newplayaday ☑️ Recycling #twnklparents ☑️ Recycling #funplay2learn ☑️ Sensory #inspired_creative_kids ☑️ Sensory #playactivitiesforfun #unite_at_night #letsplaytoexplore

[Starting today, one month only] You know I've said a lot about how much I love Chef Akane's food. And Ichigo Ichie has just launched its inaugural sanpō yoshi initiative, and it's only available for one month starting from today till 15 October, at $188++ for 7 course lunch or $338++ for 9 course dinner (pictured). 🔸 These are everything I had. The courses varies daily, but the overall value would be roughly the same. 1. Amuse Bouche - Fresh kakigama with smoked hotate, naganasu, fresh peanuts from Chiba, yuba sauce, and murasaki uni 2. Seasonal Appetizers - kegani and golden ikura; fried hamo with tomato miso snowflake salt; apios with butter and caviar; ginkgo nuts 3. Chawanmushi - Matsutake chawanmushi with gin-an sauce, finished with yuzu rind 4. Sashimi - Smoked Katsuo; and Assorted Sashimi Platter that includes sawara with egg yolk sauce, nodoguro, onaga, tai, hirame (behind tai), kanpachi, akami, otoro 5. Chef's Signature Dish - Miwa somen with prawn broth, botan ebi, murasaki uni, and tonburi 6. Seasonal Hot Dish - Grilled amadai with buckwheat seeds in ankake 7. Grilled Wagyu Beef - Charcoal grilled Iga sirloin, foie gras, fresh fig with miso sauce with mushrooms on hoba leaf. 8. Donabe Rice - Awabi and corn donabe made with Koshihikari rice, topped with awabi liver sauce and dried seaweed. 9. Dessert - Housemade houjicha ice cream with houjicha jelly and roasted puffed rice; nashi pear from Tottori, Kyoho grape from Yamanashi, and Shine Muscat grape from Nagano. 🔸 The concept of sanpō yoshi is a meaningful initiative, with a virtuous cycle of giving to the suppliers, and guests: 1. Guests take this sanpō yoshi menu, and a portion of the proceeds will be used to purchase sake quality rice from rice farmers in Yamagata; 2. The rice would be used by Azumano Fumoto Sake Brewery to create a private label bottle of sake exclusive to Ichigo Ichie; Tōhoku University of Art & Design students will design the new sake label; and 3. The sanpō yoshi come full circle when guests who had made bookings for the sanpō yoshi menu receive a complimentary bottle of the exclusive sake when they return for dinner in 2022 after the sake is ready.

𝔗𝔥𝔢 𝔉𝔯𝔢𝔫𝔠𝔥 𝔏𝔞𝔲𝔫𝔡𝔯𝔶 𝔭𝔞𝔯𝔱 2 I can finally check it off on my bucket list! I visited @_tfl_ , a three Michelin starred French restaurant in Yountville helmed by the internationally renowned chef, Thomas Keller. It’s an iconic destination that @anthonybourdain once called “the best restaurant in the world, period.” @chefthomaskeller opened the restaurant in 1994 and has maintained three Michelin stars since 2007. The restaurant is located on a historic stone cottage lot, and originally purchased in 1907 by Madeline Lande for a steam laundry, hence the restaurant’s name. The @_tfl_ is open for dinner daily from 4:00 pm to 8:15 pm. Two prix-fixe nine-course menus - Chef’s tasting and Tasting of Vegetables for $350 per person. My meal starts with three amuse-bouches: a crisp smoked salmon tartare cornet coated in everything seasoning paired with a glass of 🍾, 🧀 crackers and Hen 🥚 custard with a Ragout of Périgord Truffle. The French cuisine are made with California produce sourced carefully by @chefthomaskeller , including from his own culinary garden. My favorite dish of the night was their classic “Oysters & Pearls.” This dish combines 'sabayon' of pearl tapioca with @islandcreekoysters and @regiisova white sturgeon caviar. The rich and buttery sabayon sauce worked harmoniously with the buttery 🦪and the smooth and nutty flavor of the caviar. The flavors resonated in multiple stages. There were also two supplemental dishes on the menu, and we picked the black truffle and ricotta “agnolotti.” This dish combines 🧀 rind “consommé” and shaved Australian Black Winter truffles. The impeccable cream sauce topped with shaved aromatic black truffles was seriously heavenly. For the rest of the items on the menu, I posted in my story. Finally, a meal cannot be finished without a tour of the kitchen. @_tfl_ is the cradle of chefs. Without @chefthomaskeller , we would not have @nomacph , @alinearestaurant , @clee_benu nor @vespertine.la . This is a place definitely worth your visit. 🙇🏼‍♀️| #hangrydiarytravel 🍷 2005 Jacky Truchot Bourgogne Rouge 🇫🇷 @_tfl_ 📍 6640 Washington St, Yountville, CA 94599 🍽 Tasting menu 8.8.2021 💲350 🌟🌟🌟🌟🌟