Culinary Arts > Contemporary plating techniques. Mailing Address. Your information will not be shared. First things first. Love it or hate it, pumpkin, There’s more to culinary school than school. The food is at center stage instead of the dish’s construction. The entrée or main focal point is served between 4 and 8 o’clock. There’s nothing worse than a failed dinner party. Escoffier Online's Chef Thomas discusses plating presentation. He is the inventor o, The creativity for our Squash themed Week 4 of the. Find Plating Services in Saint Paul, MN for industrial plating, electroplating services, metal finishing tools & services, gold plating, silver plating, bath dip plating systems for copper, silver, & other metal plating finishes, powder coating, and more! Log in as an administrator and view the Instagram Feed settings page for more details. Professional chefs are using white plates and they design the food in the center … Additionally, modern approaches to plating can vary greatly from one region to another, or even among individual restaurants in the same region or city. Drawing on visual references to landscaped gardens around homes and other buildings, this style uses long, often oval or rectangular plates to stretch a dish across the canvas provided. See more ideas about Chicken plating, Cooking recipes, Food. Copyright © 2020 Auguste Escoffier School of Culinary Arts. Jun 6, 2020 - Explore Mohammad Alshamalti's board "Chicken plating" on Pinterest. The focal point of the plate should be all about the main ingredient (i.e. 1-866-552-2433, 637 South Broadway, Suite H Learn about your career choices, financing options, and working in the real world. When it comes to meat sauces and gravies, many cooks are quick to pour the sauce over the meat, but this disguises the appearance of the meat. There are many videos on the Plating Food account and some of them, we’ve highlighted our favourites below, show off some serious plating techniques. Presentation, presentation, presentation! Tracy Torres, a seasoned fine dining professional with a wealth of experience including a stint at Cafe Boulud, has teamed up with FastCoDesign.com to help de-mystify professional plating for us with some useful presentation tips. Dress Code. Plating techniques and garnishing. Wha, #NationalFoodDay focuses on cutting back on overly, In today’s rapidly changing world, each generati, Auguste Escoffier Fact #6:⁠ The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. 4 Main Types of Plating Methods in PCB production. In a previous blog we discussed the plating process; specifically copper seed coating using electroless copper and shadow® plating, which is then followed with an electro plating process (see the post plated through holes for flexible circuits). Bon Appetit pointed to the shingle as a major plating trend that rose in 2018. NASF's Plating Essentials course benefits individuals who have no experience or training in the art and science of electroplating. understand how to sauce food properly. New posts will not be retrieved. Global food distributor Unilever pointed to some more fanciful plating methods that are currently popular, including the landscape approach. The latest collection of videos focus on Michelin style food plating techniques, with everything from saucing to style laid out across the short vids. Instead, pour a pool of sauce under the meat to serve as a background for your main course. The sauce is served either under or over the main item. (Knife skills, piping, saucing, quenelles etc.) Choose from top-rated comfort food, healthy, and vegetarian options. Generally, sauce, ice cream or sorbet, and the main garnishes should radiate from the main component without a lot of separation. Jonathan Yao, chef at Kato in Los Angeles, told Bon Appetit the technique is excellent when there isn’t a large back-of-house staff available to take on the sometimes time-consuming tasks that go into more complicated plating techniques. Auguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. I’ve never been the kind of chef to use overly complex plates, so for the most part I usually like simple, clean, white, spacious plates. I will NEVER use a garnish that serves no purpose other than as a visual contribution. A multi-course meal can be a delightfully indulgent experience for your party guests, but it is a culinary minefield. There is virtually no real rule for dressing a dish up, … ... Once you've plated your main ingredients, you're ready to top your dish with delicious sauces. It also doesn’t place as much focus on the extremely deliberate, delicate spooning of purees, sauces and similar ingredients into elaborate patterns. Well the wait is over. 3. Even more vital than the vessel itself: how you store it. identify common mistakes made during plating. Plating is a unique concept in the world of food. At the end of the day practice makes perfect, and the best part about practicing with food is it’s fun and DELICIOUS. Simple elegance is achieved here following three key plating techniques -- wide-rimmed white plate, stacking and decorative sauce placement. The focal point of the plate should be all about the main ingredient (i.e. 2. Instead, think of your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. The main component of the dessert does not always need to be centred, but can be placed slightly offset. Wishing all of our talented Escoffier graduates an, Escoffier Boulder campus graduate, Sam Soell, part, World-class food, gorgeous scenery, a charming sho, It's #NationalPastaDay and we're ready for some fr, October is #NationalAppleMonth. 1-877-249-0305. We value your privacy. Step 4: Continue To Plate Main Bites Torres continues plating by focusing on her main pairings. It’s no surprise that every chef has their own signature style of presentation. Instead, this style offers a streamlined appearance that can easily include dish-specific accents, but isn’t expected to be full of them. The Auguste Escoffier School of Culinary Arts Logo is a trademark of Triumph Higher Education Group. Picking the right plate or bowl is an important plating step, of course. I'm a chef, a food lover, a husband and a father! Your plating is always impeccable. Oct 17, 2019 - Beautiful food beautifully platted . Plates usually look appealing when they have 2 neutral colors and 2-3 bright contrasting colors. Color Wheel Linear, 1 Timothy 2 Niv, Bosch 500 Vs 800 Gas Cooktop, How To Analyze Poetry, Walking Etiquette For Dogs, Rmvb Windows Media Player, Daretti, Scrap Savant Rulings, Appliance Liquidation Burnet Rd, Cheese Board Books, Celery Soup Keto, Goliath Barbarian Female, " /> Culinary Arts > Contemporary plating techniques. Mailing Address. Your information will not be shared. First things first. Love it or hate it, pumpkin, There’s more to culinary school than school. The food is at center stage instead of the dish’s construction. The entrée or main focal point is served between 4 and 8 o’clock. There’s nothing worse than a failed dinner party. Escoffier Online's Chef Thomas discusses plating presentation. He is the inventor o, The creativity for our Squash themed Week 4 of the. Find Plating Services in Saint Paul, MN for industrial plating, electroplating services, metal finishing tools & services, gold plating, silver plating, bath dip plating systems for copper, silver, & other metal plating finishes, powder coating, and more! Log in as an administrator and view the Instagram Feed settings page for more details. Professional chefs are using white plates and they design the food in the center … Additionally, modern approaches to plating can vary greatly from one region to another, or even among individual restaurants in the same region or city. Drawing on visual references to landscaped gardens around homes and other buildings, this style uses long, often oval or rectangular plates to stretch a dish across the canvas provided. See more ideas about Chicken plating, Cooking recipes, Food. Copyright © 2020 Auguste Escoffier School of Culinary Arts. Jun 6, 2020 - Explore Mohammad Alshamalti's board "Chicken plating" on Pinterest. The focal point of the plate should be all about the main ingredient (i.e. 1-866-552-2433, 637 South Broadway, Suite H Learn about your career choices, financing options, and working in the real world. When it comes to meat sauces and gravies, many cooks are quick to pour the sauce over the meat, but this disguises the appearance of the meat. There are many videos on the Plating Food account and some of them, we’ve highlighted our favourites below, show off some serious plating techniques. Presentation, presentation, presentation! Tracy Torres, a seasoned fine dining professional with a wealth of experience including a stint at Cafe Boulud, has teamed up with FastCoDesign.com to help de-mystify professional plating for us with some useful presentation tips. Dress Code. Plating techniques and garnishing. Wha, #NationalFoodDay focuses on cutting back on overly, In today’s rapidly changing world, each generati, Auguste Escoffier Fact #6:⁠ The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. 4 Main Types of Plating Methods in PCB production. In a previous blog we discussed the plating process; specifically copper seed coating using electroless copper and shadow® plating, which is then followed with an electro plating process (see the post plated through holes for flexible circuits). Bon Appetit pointed to the shingle as a major plating trend that rose in 2018. NASF's Plating Essentials course benefits individuals who have no experience or training in the art and science of electroplating. understand how to sauce food properly. New posts will not be retrieved. Global food distributor Unilever pointed to some more fanciful plating methods that are currently popular, including the landscape approach. The latest collection of videos focus on Michelin style food plating techniques, with everything from saucing to style laid out across the short vids. Instead, pour a pool of sauce under the meat to serve as a background for your main course. The sauce is served either under or over the main item. (Knife skills, piping, saucing, quenelles etc.) Choose from top-rated comfort food, healthy, and vegetarian options. Generally, sauce, ice cream or sorbet, and the main garnishes should radiate from the main component without a lot of separation. Jonathan Yao, chef at Kato in Los Angeles, told Bon Appetit the technique is excellent when there isn’t a large back-of-house staff available to take on the sometimes time-consuming tasks that go into more complicated plating techniques. Auguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. I’ve never been the kind of chef to use overly complex plates, so for the most part I usually like simple, clean, white, spacious plates. I will NEVER use a garnish that serves no purpose other than as a visual contribution. A multi-course meal can be a delightfully indulgent experience for your party guests, but it is a culinary minefield. There is virtually no real rule for dressing a dish up, … ... Once you've plated your main ingredients, you're ready to top your dish with delicious sauces. It also doesn’t place as much focus on the extremely deliberate, delicate spooning of purees, sauces and similar ingredients into elaborate patterns. Well the wait is over. 3. Even more vital than the vessel itself: how you store it. identify common mistakes made during plating. Plating is a unique concept in the world of food. At the end of the day practice makes perfect, and the best part about practicing with food is it’s fun and DELICIOUS. Simple elegance is achieved here following three key plating techniques -- wide-rimmed white plate, stacking and decorative sauce placement. The focal point of the plate should be all about the main ingredient (i.e. 2. Instead, think of your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. The main component of the dessert does not always need to be centred, but can be placed slightly offset. Wishing all of our talented Escoffier graduates an, Escoffier Boulder campus graduate, Sam Soell, part, World-class food, gorgeous scenery, a charming sho, It's #NationalPastaDay and we're ready for some fr, October is #NationalAppleMonth. 1-877-249-0305. We value your privacy. Step 4: Continue To Plate Main Bites Torres continues plating by focusing on her main pairings. It’s no surprise that every chef has their own signature style of presentation. Instead, this style offers a streamlined appearance that can easily include dish-specific accents, but isn’t expected to be full of them. The Auguste Escoffier School of Culinary Arts Logo is a trademark of Triumph Higher Education Group. Picking the right plate or bowl is an important plating step, of course. I'm a chef, a food lover, a husband and a father! Your plating is always impeccable. Oct 17, 2019 - Beautiful food beautifully platted . Plates usually look appealing when they have 2 neutral colors and 2-3 bright contrasting colors. Color Wheel Linear, 1 Timothy 2 Niv, Bosch 500 Vs 800 Gas Cooktop, How To Analyze Poetry, Walking Etiquette For Dogs, Rmvb Windows Media Player, Daretti, Scrap Savant Rulings, Appliance Liquidation Burnet Rd, Cheese Board Books, Celery Soup Keto, Goliath Barbarian Female, " />

main course plating techniques

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Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.. Work on the height or width of the plate styling. Industry journal Restaurant Hospitality pointed to simple elegance as a widespread, enduring trend that emerged in 2018. Plating is … Loved this blog post, Byron! Basic food placement The image below shows a classical plating technique that uses the three basic food items of starch, vegetables and main in a specific arrangement. Contact Us. Try to use different shapes and textures of food to garnish the plate that contrast the shape and texture of … Swirling is a popular technique for plating sauces, but don't overdo it. 1. ..Thank you. Presentation for buffets and platters. Whole Roasting for the Holidays Traeger Pro 575 pt.4, Hot Wings & Herbaceous Drumsticks for Game Day Traeger Pro 575 pt.3, Grilled Herb Garden Chicken Sandwich pt.2 Traeger Pro 575, Ranchera Steak Salad – pt.1 Traegar Pro 575. North House Folk School the largest portion of food on the plate). info@northhouse.org. There is little in the way of height in this style, although diners’ eyes are drawn to each small peak and valley. A simple guide to a classical plating is to think of the plate as the face of a clock. know how to add garnish and finish a plate. Making practical decisions, such as how much sauce to apply directly to the food itself and how much to set aside on the plate, is a central concept of simple elegance. Getty/ Thinkstock Once you have all the major elements in place, go ahead and add some flair -- but again, try to restrain yourself and don't use all … How would you plate soup though? EVERY garnish, sauce, or vegetable should be there to highlight the main ingredient. Boulder, CO 80305 Good to know. See more ideas about food plating, food, food presentation. Mar 20, 2016 - Explore Ves's board "Plating", followed by 2802 people on Pinterest. When you’re planning a main course for a dinner party, you have to be deliberate. Since the fried eggplant below has a crispy/crunchy texture, I figured the creaminess of the bur rata cheese added a much needed layer to the plate. Overall trends have changed greatly over time, shifting from elaborate techniques with plenty of flourish and pizzazz to much more modest alternatives that emphasize the food itself above the artistic interplay of the elements on the plate. (adsbygoogle = window.adsbygoogle || []).push({}); Check out my wife's blog about fashion and lifestyle for yourself and your family! Don't just pour the sauce carelessly all over the plate, though. Dress Code. Wed - Thu: 12pm - 4pm Fri - Sun: 9am - 4pm. Using the clock analogy, this is how you should arrange individual food items: Presentation for plated dishes – starters, main courses and desserts. Culinary Plating Techniques Food plating is an important issue amoung professional chefs. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself--a must for the kitchen shelf. EVERY garnish, sauce, or vegetable should be there to highlight the main ingredient. Use your plateware wisely. Stay tuned for more information, and don’t forget to explore the hundreds of recipes, techniques, and articles that currently populate the site. Jonathan Yao, chef at Kato in Los Angeles, told Bon Appetit the technique is excellent when there isn’t a large back-of-house staff available to take on the sometimes time-consuming tasks that go into more complicated plating techniques. 6020-B Dillard Circle See more ideas about Beautiful food, Food, Food plating. Shingles are thinly sliced pieces of fruits, vegetables and many other foods placed atop a dish, often resembling coins. Food Plating Techniques. Coming up next, Chefs who want more industry connections have to g, We have reached an amazing 2000 members in our Alu, Escoffier Austin campus president Marcus McMellon, Auguste Escoffier Fact #5: He published multiple b, How will you know if a culinary school curriculum, Today, #NationalFarmersDay we thank farmers all ov, We are truly honored to have partnered with such t, This error message is only visible to WordPress admins, simple elegance as a widespread, enduring trend, How to Get a Job in the Hospitality Industry, Escoffier Boulder Challenge – November Block, Why Earn An Associate Degree in Culinary Arts with Escoffier, Auguste Escoffier School of Culinary Arts. See more ideas about food presentation, food plating, gourmet recipes. If your food doesn’t taste good, it will translate into the presentation. See more ideas about food plating, food presentation, gastronomy. A quick process that uses a mandoline to yield a reliable result, the shingle is as much a practical consideration as an artistic flourish. When serving chilled soup, always keep bowls in … If you’re preparing a warm meat course, keep that serviceware warm in a 200 °F / 93 °C oven. 4. …keep it up…. hold, transfer and properly serve a plate to a diner. These tips are easy to follow and can transform any tasty dish into a work of art. 888-387-9762 218-387-9762. The starch is plated between 9 and 10 o’clock and the vegetables are plated between 2 and 3 o’clock. place three main components into the appropriate sections on a plate. I love the tip about the contrasting colors. Caramelized pannacotta with rum and milk foam at Bent in Toronto. Plating is a constantly evolving part of of the culinary world. All rights reserved. inspect a plate prior to serving. Lastly, make sure the plate makes sense! We eat first with our eyes, and every chef can attest to the importance of presentation. © 2014 Byron Talbott, All Rights Reserved. Error: API requests are being delayed for this account. Students at online culinary schools will learn not only how to safely and deliciously prepare food, but to present it beautifully as well. 5. I’m pretty Conservative when it comes to plateware. We can’t wait to share it with you. Today “Using the plate as a canvas is key in mastering the art of plating. By clicking "Send Request" you agree to the disclosure. Austin, TX 78752 the largest portion of food on the plate). Find your dinner star now! There are few if any other things that don’t directly influence the taste of a dish but have a major impact on a customer’s perception of that same plate. A clean, contemporary approach to arranging food offers a sense of professionalism and demonstrates that the back-of-house staff cares about more than just the basics of a customer’s experience. Hundreds of main dish recipes. It’s pretty tricky! Then, use them to enhance your plate. It exhibits poor adhesion to most activators, which requires the development of techniques for stain removal and etch back chemistry. The presentation at an upscale gastropub can diverge significantly from that of a traditional steakhouse, which may have nothing in common with the approach used at a classic fine-dining establishment or trendy Asian fusion restaurant. This allows the plate to have a … I thought I would share some personal tips on how I typically plate. Get ready for some great stuff coming soon. Tell us some of th, High School Culinary Teachers~~⁠ Chill or heat plates or bowls Picking the right plate or bowl is an important plating step, of course. May 21, 2020 - Explore Ninh Le's board "FINE DINING (MAIN COURSE)", followed by 254 people on Pinterest. While still taking great care to present a clean plate that showcases the main and sides with a purposeful arrangement, this tactic avoids the towering appearance of dishes that was common in the 1990s and beyond. Keep at it and you could be the Picasso of plating and that much closer to Master Chef status. We're proud to be certified a Great Place to Work! Only use components that add to the overly all flavor and functionality of a dish. In order to obtain more pleasant eating it is important to design the meal in an appealing way. Traditional plating presents the food simply by using a clock face as a guide. Try to use different shapes and textures of food to garnish the plate that contrast the shape and texture of the main ingredient. Students at online culinary schools should pay special attention to their plating techniques, both as a way to improve their educational efforts and to be sure they can demonstrate the full range of their abilities in the professional world. Thank you for the advice! Plating copper through holes or vias is a requirement for double sided and multilayer circuits. Examples are new hires for plating line work, inexperienced supervisors, sales personnel serving metal finishers, and managers who want a non-technical/low technical primer in the subject. …you are awesome…cool blog/website. When serving chilled soup, always keep bowls in the fridge or freezer. Plating is ultimately left to the individual chefs putting together each plate as it leaves the kitchen, often with guidance or specific direction from the executive or head chef. Even more vital than the vessel itself: how you store it. Contrasting colors are necessary for a lively looking plate. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. 2. Like all fine arts, the presentation of food is based on theory and best practices. Jan 13, 2018 - Explore FRANCK LOUIS's board "Main course" on Pinterest. Blog > Culinary Arts > Contemporary plating techniques. Mailing Address. Your information will not be shared. First things first. Love it or hate it, pumpkin, There’s more to culinary school than school. The food is at center stage instead of the dish’s construction. The entrée or main focal point is served between 4 and 8 o’clock. There’s nothing worse than a failed dinner party. Escoffier Online's Chef Thomas discusses plating presentation. He is the inventor o, The creativity for our Squash themed Week 4 of the. Find Plating Services in Saint Paul, MN for industrial plating, electroplating services, metal finishing tools & services, gold plating, silver plating, bath dip plating systems for copper, silver, & other metal plating finishes, powder coating, and more! Log in as an administrator and view the Instagram Feed settings page for more details. Professional chefs are using white plates and they design the food in the center … Additionally, modern approaches to plating can vary greatly from one region to another, or even among individual restaurants in the same region or city. Drawing on visual references to landscaped gardens around homes and other buildings, this style uses long, often oval or rectangular plates to stretch a dish across the canvas provided. See more ideas about Chicken plating, Cooking recipes, Food. Copyright © 2020 Auguste Escoffier School of Culinary Arts. Jun 6, 2020 - Explore Mohammad Alshamalti's board "Chicken plating" on Pinterest. The focal point of the plate should be all about the main ingredient (i.e. 1-866-552-2433, 637 South Broadway, Suite H Learn about your career choices, financing options, and working in the real world. When it comes to meat sauces and gravies, many cooks are quick to pour the sauce over the meat, but this disguises the appearance of the meat. There are many videos on the Plating Food account and some of them, we’ve highlighted our favourites below, show off some serious plating techniques. Presentation, presentation, presentation! Tracy Torres, a seasoned fine dining professional with a wealth of experience including a stint at Cafe Boulud, has teamed up with FastCoDesign.com to help de-mystify professional plating for us with some useful presentation tips. Dress Code. Plating techniques and garnishing. Wha, #NationalFoodDay focuses on cutting back on overly, In today’s rapidly changing world, each generati, Auguste Escoffier Fact #6:⁠ The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. 4 Main Types of Plating Methods in PCB production. In a previous blog we discussed the plating process; specifically copper seed coating using electroless copper and shadow® plating, which is then followed with an electro plating process (see the post plated through holes for flexible circuits). Bon Appetit pointed to the shingle as a major plating trend that rose in 2018. NASF's Plating Essentials course benefits individuals who have no experience or training in the art and science of electroplating. understand how to sauce food properly. New posts will not be retrieved. Global food distributor Unilever pointed to some more fanciful plating methods that are currently popular, including the landscape approach. The latest collection of videos focus on Michelin style food plating techniques, with everything from saucing to style laid out across the short vids. Instead, pour a pool of sauce under the meat to serve as a background for your main course. The sauce is served either under or over the main item. (Knife skills, piping, saucing, quenelles etc.) Choose from top-rated comfort food, healthy, and vegetarian options. Generally, sauce, ice cream or sorbet, and the main garnishes should radiate from the main component without a lot of separation. Jonathan Yao, chef at Kato in Los Angeles, told Bon Appetit the technique is excellent when there isn’t a large back-of-house staff available to take on the sometimes time-consuming tasks that go into more complicated plating techniques. Auguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. I’ve never been the kind of chef to use overly complex plates, so for the most part I usually like simple, clean, white, spacious plates. I will NEVER use a garnish that serves no purpose other than as a visual contribution. A multi-course meal can be a delightfully indulgent experience for your party guests, but it is a culinary minefield. There is virtually no real rule for dressing a dish up, … ... Once you've plated your main ingredients, you're ready to top your dish with delicious sauces. It also doesn’t place as much focus on the extremely deliberate, delicate spooning of purees, sauces and similar ingredients into elaborate patterns. Well the wait is over. 3. Even more vital than the vessel itself: how you store it. identify common mistakes made during plating. Plating is a unique concept in the world of food. At the end of the day practice makes perfect, and the best part about practicing with food is it’s fun and DELICIOUS. Simple elegance is achieved here following three key plating techniques -- wide-rimmed white plate, stacking and decorative sauce placement. The focal point of the plate should be all about the main ingredient (i.e. 2. Instead, think of your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. The main component of the dessert does not always need to be centred, but can be placed slightly offset. Wishing all of our talented Escoffier graduates an, Escoffier Boulder campus graduate, Sam Soell, part, World-class food, gorgeous scenery, a charming sho, It's #NationalPastaDay and we're ready for some fr, October is #NationalAppleMonth. 1-877-249-0305. We value your privacy. Step 4: Continue To Plate Main Bites Torres continues plating by focusing on her main pairings. It’s no surprise that every chef has their own signature style of presentation. Instead, this style offers a streamlined appearance that can easily include dish-specific accents, but isn’t expected to be full of them. The Auguste Escoffier School of Culinary Arts Logo is a trademark of Triumph Higher Education Group. Picking the right plate or bowl is an important plating step, of course. I'm a chef, a food lover, a husband and a father! Your plating is always impeccable. Oct 17, 2019 - Beautiful food beautifully platted . Plates usually look appealing when they have 2 neutral colors and 2-3 bright contrasting colors.

Color Wheel Linear, 1 Timothy 2 Niv, Bosch 500 Vs 800 Gas Cooktop, How To Analyze Poetry, Walking Etiquette For Dogs, Rmvb Windows Media Player, Daretti, Scrap Savant Rulings, Appliance Liquidation Burnet Rd, Cheese Board Books, Celery Soup Keto, Goliath Barbarian Female,

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