Discerning gourmand Nag on the Lake had two successive food and drinks posts that paired very well together indeed.
First, there were the exquisite still-lives of artist
Greg Stroube who imagined how the Renaissance masters might depict a Bloody Mary or a Lime Rickey with all its garnish and the hyper-realistic detail of Bellini (also the name of a cocktail, Prosecco and peach nectar) or Vermeer.
These delights of and for the palette are then served up with a selection of sumptuous recipes from the mind of Salvador Dalí from a
cookbook being reissued over forty years after its first and only print run. The surreal and bizarre
cult cookbook called
Les Diners de Gala has over a hundred
illustrated recipes—of the strange and decadent variety, like toffee and pinecones or frog pastries. Be sure to indulge more delectable delights on Nag on the Lake.
Discerning gourmand Nag on the Lake had two successive food and drinks posts that paired very well together indeed. First, there were the exquisite still-lives of artist Greg Stroube who imagined how the Renaissance masters might depict a Bloody Mary or a Lime Rickey with all its garnish and the hyper-realistic detail of Bellini (also the name of a cocktail, Prosecco and peach nectar) or Vermeer. 
These delights of and for the palette are then served up with a selection of sumptuous recipes from the mind of Salvador Dalí from a cookbook being reissued over forty years after its first and only print run. The surreal and bizarre cult cookbook called Les Diners de Gala has over a hundred illustrated recipes—of the strange and decadent variety, like toffee and pinecones or frog pastries. Be sure to indulge more delectable delights on Nag on the Lake.