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Old 07-10-2007, 11:16 PM   #121
ehagerty
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June 28, 2007 - Another great meal...

Entering




















Appetizers

Ahi Tuna Flatbread
- not offered often - wonderful








Crab








Sushi - custom order (again)





















Sashimi

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Old 07-10-2007, 11:27 PM   #122
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June 28, 2007 - Entrees

Pork Tenderloin








Swordfish














Filet








Halibut















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Old 07-10-2007, 11:40 PM   #123
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June 28, 2007 - Yellowfin Tuna 3 Ways (Again, I know)

...but I like it so....

Yoshe and the sushi seating































Click here to go to the next set of pictures
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Old 07-10-2007, 11:43 PM   #124
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Chef Jens

Always friendly, helpful, accessible - look for him in the kitchen - let him know how much you enjoy the meal!

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Old 07-12-2007, 07:41 AM   #125
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what fantastic pictures, thanks for posting them
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Old 07-14-2007, 02:23 PM   #126
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Great pics. We were there the end of May. Our first tripto the world!! My husband, daughter, granddaughter and myself ate there the first night. The pics bring back wonderful memories. The food and the view were spectacular!!
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Old 07-16-2007, 03:05 PM   #127
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DH and I are going in Sept and it will be our first time to CG. All of the entrees look amazing. If you had to pick one or two which were your favorites? Were there any that you were less than thrilled about? We are both fairly adventurous eaters. I am not a big fan of mushrooms though (DH likes them).
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Old 07-16-2007, 09:00 PM   #128
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Tough choices, to be sure

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Originally Posted by Briar_Rose View Post
DH and I are going in Sept and it will be our first time to CG. All of the entrees look amazing. If you had to pick one or two which were your favorites? Were there any that you were less than thrilled about? We are both fairly adventurous eaters. I am not a big fan of mushrooms though (DH likes them).
The filet is wonderful - but it IS filet. If you particularly like filet - and are not particularly fond of fish - this would be my recommendation.

The pork tenderloin is the signature dish. I had a taste from the plate displayed here - it was great - and if you love pork tenderloin, get this.

I happen to like fish. Chef Jens came from the Flying Fish. I think the combinations of sauces and accompaniments (thank goodness for spell check) with the fish are truly inspired. I cook fish 3-4 times a week (whatever is fresh at Wegman's - the Disney of grocery stores) and I love fish. Actually, I like everything - but I usually go with whatever Chef recommends - after all, accounting for my personal preferences, who would know better?? Remember, he is accessible, friendly, etc. - if he is not there, your server can ask whoever IS there what they recommend. The key is not to seek or act on a blind recommendation, but give them enough input to help you choose from the selections within that range.
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Old 07-16-2007, 10:20 PM   #129
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Thanks for all the great pictures and info!
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Old 07-19-2007, 11:37 AM   #130
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Once again, your pictures have me in awe!! I aspire to your level of food photography! I had all your tips running through my head while I was photographing our meal at CG.

I am still learning and taking pictures of as much food as I can for practice, but nothing quite photographs like the food at California Grill.

Forgive me, because I know I've asked this before.. but I think I recall that you are using a Digital Rebel? What type of lens?
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Old 07-19-2007, 04:10 PM   #131
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I enjoyed your pictures so much
Thank you!!!!!
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Old 07-19-2007, 06:58 PM   #132
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I am so excited about the CA Grill now! I'm on the phone now trying to change our ADR's to sunset rather than viewing the fireworks!

Thanks for posting
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Old 07-19-2007, 08:03 PM   #133
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Camera info

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Originally Posted by curiouser View Post
Once again, your pictures have me in awe!! I aspire to your level of food photography! I had all your tips running through my head while I was photographing our meal at CG.

I am still learning and taking pictures of as much food as I can for practice, but nothing quite photographs like the food at California Grill.

Forgive me, because I know I've asked this before.. but I think I recall that you are using a Digital Rebel? What type of lens?
Most of the pictures were taken with the 28-135 IS lens. The rest were taken with the lens that came with the camera. I think for food, the "IS" (image stabilizer) feature isn't that noticeable - although it definitely is for really low light, like fireworks.

I agree that the CG food is artistic - therefore very photo-worthy.

Will you be posting the pictures??
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Old 07-20-2007, 07:36 AM   #134
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Quote:
Originally Posted by ehagerty View Post
Most of the pictures were taken with the 28-135 IS lens. The rest were taken with the lens that came with the camera. I think for food, the "IS" (image stabilizer) feature isn't that noticeable - although it definitely is for really low light, light fireworks.

I agree that the CG food is artistic - therefore very photo-worthy.

Will you be posting the pictures??
All of our dining photos are in my dining review, linked in my signature. But if you want a direct link to the CG review and photos it is here: http://disboards.com/showthread.php?t=1438757&page=4

When we went to CG we had only owned the camera a grand total of a week so I did a lot of experimenting.
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Old 07-20-2007, 02:51 PM   #135
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Quote:
Originally Posted by ehagerty View Post
The filet is wonderful - but it IS filet. If you particularly like filet - and are not particularly fond of fish - this would be my recommendation.

The pork tenderloin is the signature dish. I had a taste from the plate displayed here - it was great - and if you love pork tenderloin, get this.

I happen to like fish. Chef Jens came from the Flying Fish. I think the combinations of sauces and accompaniments (thank goodness for spell check) with the fish are truly inspired. I cook fish 3-4 times a week (whatever is fresh at Wegman's - the Disney of grocery stores) and I love fish. Actually, I like everything - but I usually go with whatever Chef recommends - after all, accounting for my personal preferences, who would know better?? Remember, he is accessible, friendly, etc. - if he is not there, your server can ask whoever IS there what they recommend. The key is not to seek or act on a blind recommendation, but give them enough input to help you choose from the selections within that range.
Thanks so much for your help. That is great advice. Maybe we will just ask for the chef's recommendation since we like everything you mentioned- unless something really jumps out at us. It sounds like we really can't go wrong either way.
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