![]() ![]() Monster Mash is a new sketch-based modeling and animation tool that allows you to quickly sketch a character, inflate it into 3D, and promptly animate it. The current animation frame can be exported to the Wavefront. Read more…Īdded a link to a discussion thread about Monster Mash. The entire textured animation can be exported to the glTF format, which allows importing the results into various 3D modeling software (tested in Blender). From now on, please use this forum instead of the older CGSociety thread. Learn more…Ī new user forum for discussion about Monster Mash is available at. Learn more…Īdded an option to move layers in depth. What's New August 28, 2022Īdded an option to create a layer from a mask image, which also opens up the possibility to create layers with holes. You can use it to share your results with us or to let us know what you think about the tool. The rotisserie chicken offers clean and familiar flavors (and is the star of Ema's carryout kiosk adjacent to the dining room), the skinless striped bass gets a vibrant accent from pistachio pesto, and the salmon - over a ginger- and jalapeno-infused broth and accompanied by fruit (sliced peaches when I tried it, marinated persimmon these days) - is perhaps the most Californian dish on the menu.We have created a user forum for dissussions about Monster Mash which is available at. There are kebabs in various forms, accented by tzatziki sauce or zhoug (spicy green pepper sauce), as the case may be. Larger plates appear designed for more timid palates. ![]() As I alluded to earlier, Jacobson knows how to entice with vegetables. Stalky and vivid-green, this cauli-cousin is definitely worth your attention, especially in this preparation - lightly charred and very firm, dusted with powdered Aleppo pepper and plated over yogurt and honey. Romanesco is billed, redundantly, as "romanesque cauliflower," but Jacobson says no one ordered the dish under the "romanesco" title. Visually a bore, the dish abounds with nutty flavor and chewy texture I kept thinking what a great breakfast dish this would make. (Halloumi itself is rather bland, but the peppers compensate nicely.)Īlso unusual is the risotto of bulgur grains, with accents of Meyer lemon, black walnut, Parmesan and Honeycrisp apples in irregular chunks. The dish is served ice cold (placed over a bowl of ice, in fact), and while it strikes me as a summer dish (no doubt it'll be off the menu soon), between the vibrant red of the shaved granita and vivid-green peas, one could view it as a Christmas-wreath presentation, if one were to squint hard enough and drink long enough.Īnother favorite is the halloumi, a brined cheese with a high melting point and a cheese-curd texture Jacobson quick-fries it in chunks, to be tossed with dates, various peppers (Fresno, bell, piquillo, marinated in fish sauce) and chicory in a textural playground. English peas, mixed with tart, housemade yogurt and blackberry-sumac granita. One of Jacobson's oddest dishes is also one of my favorites. ("I didn't want it too Starbucks-ed out," Jacobson explained.) I assumed the recently added "pumpkin hummus" was a seasonal gimmick, but the spread, made from kabocha squash and drizzled with pumpkinseed oil, is delicious, accented sparingly with cinnamon and nutmeg. There are hummus spreads at different spice levels, including one fortified with lamb ragu and spicy harissa, and housemade labneh (Lebanese cream cheese) with crushed almonds, lightly grilled grapes and honey. You'll start with spreads, if only to get at that soft, warm, naan-like bread that's included. At Intro, Jacobson was serving, perhaps, 60 tasting menus per night Ema seats nearly 150 and offers an a la carte menu listing more than 30 dishes. If you dined at Intro during Jacobson's time there, you'll have just the barest inkling of what awaits you here. (Yeah, they're silk, but it's the thought that counts.) This is Lettuce's most resolutely summery interior since Summer House Santa Monica opened three years ago. Walnut-colored wood tables, linen napkins, plank-look flooring and woven-basket fixtures speak to natural materials suspended-ceiling hardware is repurposed as an industrial arbor, allowing green vines to snake overhead. Oversize windows, which slide open in good weather, coax in all available beams of sunlight, which bounce off the white-wood and white-brick walls. Lighting is generously, almost aggressively, bright. Chef CJ Jacobson, who was the inaugural chef-in-residence at Lettuce Entertain You Enterprise's groundbreaking Intro restaurant, is a California boy with a forage-friendly bent, and the restaurant, built from the ground up with Jacobson in mind, reflects that. ![]()
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