While cinema’s movers and shakers flit between red carpets in London and LA, we’ve been dreaming of some Hollywood glamour of our own. We found it on the Côte d’Azur at fit-for-a-filmstar Cap d’Antibes Beach Hotel … Style Minimalist modern marvel Setting Cream of the Cap Why this week?
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Hotel of the week: Cap d’Antibes Beach Hotel
Cuisine: American, Breakfast, Delicatessan, Healthy Eating, Ice Cream Restaurant Features: Bar (beer & wine only), Catering, Counter Service (in addition to table service), Free Wi-Fi, Patio Dining Location: Minneapolis, MN Address: 3019 Minnehaha Ave So. Minneapolis, MN 55406 (Mosaic Building) 612-746-1504 Hours: Mon-Thurs 8am-9pm Fri-Sat 8am-10pm Sun 8am-7pm Links: Glaciers Cafe Website Google Map Atmosphere: Glaciers Cafe is conveniently located on Minnehaha Ave at East Lake St in the beautiful Mosaic Building, just a couple of blocks from the Light-Rail Line. The inside of the cafe is somewhat small but modern and trendy with a variety of seating arrangements including wooden tables, an over-sized booth, and bar-height seating that looks outward along the wall of windows. There is also small counter where guests can order or pick up coffee, food or frozen custard to-go. The lighting at night is just right, not too dim and not too bright.
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Glaciers Cafe ~ Minneapolis, MN
Greetings Fellow Tipplers! Mmmmm Malbec! That is the main varietal coming your way from Vintages this weekend. Malbec was born in Argentina – the destination of great winemakers whose migration from their traditional winemaking regions – France, Italy, California brought them to this part of the world because of the great opportunities presented there.
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VV List Release Sat. Jan 23, 2010
There seems to be a cafe culture boom in Taipei in the past decade, as I noticed there’s a large amount of cute and interesting cafes all over the city for people to lounge at and escape to. Some of these cafes are part of a design studio or boutiques, and almost all of them serves meals (mostly pasta, sandwich). While walking around Ximending, we randomly came upon this cute shop+cafe called Somebody Cafe in a small busy alley.
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Somebody Cafe (Taipei: Ximending)
Tanya Davis , a very close friend of mine and someone I absolutely love, asked me if I’d be willing and able to liveblog tonight’s Third Tuesday Vancouver talk by Julien Smith . Julien is the co-author of Trust Agents with Chris Brogan, and someone I think is a very good thinker
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Julien Smith at Third Tuesday Vancouver liveblog
I was on one of my usual (and delightful) walks with the lovely Emme Rogers when we happened to stumble upon Grub , a relatively new (2009) wine bar/restaurant that I had been wanting to try for a long while. When I first viewed the room (late in 2009) I figured it was another version of Gudrun’s or Salt Tasting Room. I have to admit that it’s probably a combination of both, although the food (from what we heard from the women who were our neighbours at the next table) is apparently excellent and the prices for mains ($ 18-19 apiece) sound in the range of a middle-to-high-end restaurant.
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Grub (Main Street)
Go RAW One Luck Ducky Restaurant – New Years Health Standard Process Cleanse Diet (Day 6) I got a little frustrated browsing the vegetarian and vegan cookbook section at Strand because most of the books called for a lot of tofu, seitan and pasta which are all not allowed on the diet.
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Go RAW One Lucky Duck Restaurant – New Years Health Standard Process Cleanse Diet (Day 6)
Rum is one of the easiest spirits to make, since the laws and regulations that surround it are slack to say the least. The only real ‘hard and fast’ rule when it comes to rum is that it has to be made from sugarcane. Sugarcane is a type grass; when you press it, the resulting juice has a sugar content of between 15-20 brix (15-20% sugar)
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How to make Rum
In anticipation of the Hills Market starting up the 2010 season of Cooking Classes, I’ve decided to finally get around to posting about the events I attended there in 2009. Better late than never! Stay tuned at the end of the post for information on upcoming classes and events. – I’ve been a regular shopper at the Hills Market (on Rte 315 in Worthington Hills, just north of 270) for a while now, but I had never attended an event there.
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Event 2009: Restaurant Widow at Hills Market
After checking out Sherlock Holmes (excellent) at Vue cinema in Fulham last week, K treated me to dinner at the lovely Thai restaurant, the Blue Elephant around the corner. Image from Blue Elephant website “Sawatdee,” we were greeted at the door where we could leave our coats before walking through a welcome blast of warm air into the main area of the restaurant
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London Restaurants: Blue Elephant
For Part III of my look into crystal clear ice, I ventured to a company less than an hour from where I live that specializes in making clear ice. It should be no surprise that a company located in Canada is doing amazing things with ice, but the fact that they ship the ice to the four corners of the globe is impressive.
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Ice Culture
This is somehow the 3rd image that comes up when you do a Google search for “addendum”. And yes, I searched for it to make sure I was spelling it right. So I’ll admit to being a little thrown of by the diseased and damaged vaginas round last night
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The Blog in Which I Make the Case for My Using the Phrase "Like Whoa" as an Addendum to Everything
I belong to this website called Tastespotting.com that features absolutely gorgeous, mouth-watering pictures that people have taken of their recipes or things that they’re about to eat. Now of course, it’s wonderful fun to look at these pictures, & I once even submitted a picture of my own. It was an unceremonious snapshot of a new soup creation, captured while still boiling madly on a gas-lit stove, in all its bubbling, frothy glory, with its steam rising like a volcano about ready to blow.
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Stepping Into the Ring, Round 1: Substance vs. Food Fashion
“A Scottish publican is to attempt to use licensing laws to stop supermarkets selling alcohol at a loss. Jeff Ellis, who runs the Bear Taverns in Newburgh, Fife, believes he can use public health provisions in the Licensing Act 2005 to stop the likes of Tesco selling cheap drink.
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‘Licensee trys to use drink laws to stop supermarkets selling cheap booze’ (Publican)
Seriously, this shit is scarier than the last four Saw movies combined. Note: If you ever order one of the “stuffed burgers” from the Lobby be warned that the first bite you take will squirt volcano-hot meat juice (wow, this is even more of a “you’re gay” softball than I was lobbing to you guys last night, which is saying something) sideways, onto both of your hands. And speaking of squirting, Squirtle ?
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The Blog in Which I Attempt to Frighten Small Children and Old Ladies With My Creepy, Giant Face
Sometimes there are interesting cosmic occurrences in the world, where things just go together perfectly. This could be as simple as watching the Longhorns get their asses handed to them in BCS by Alabama while surrounded by Texas fans (sorry, Team McCoy , but that was perfect for just about everybody else last night)
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Throatbeard Vs. Neckbeard; Which Is More Skeezy?
It seems good wine and Andrew Steele, GM of Shangri-La’s Tanjung-Aru Resort in Kota Kinabalu in Sabah, Borneo (former General Manager of the Shangri-La, New Delhi and founder member of the SI Tasting Panel) go hand in hand. And it is hard not to end up drinking great wines when you visit him
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SI Tasting Panel meets in Borneo by happy coincidence
Sapporo Holdings Ltd., Japan’s fourth-largest brewer, will focus on expansion in North America and Southeast Asia, where returns on investment will be greater than in China, Chief Executive Officer Takao Murakami said. “Competition in China is intensifying, and everyone seems to be having a hard time boosting profits,� Murakami, 64, said in Tokyo Wednesday.
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Sapporo shuns China for North America, Vietnam | Look At Vietnam
Like diamonds, the attraction of clear ice isn’t fully understood, but it does look good in a drink. As we discussed in the previous post , the problem with making clear ice is that water doesn’t willingly transform into flawless crystals cubes, it chooses instead to go mirror cracking ugly when frozen because of its non-conformist behaviour of expanding when it forms a solid. Since we’ve learned how water behaves when it turns to ice, we can adjust the physical environment to accommodate these variables, which should lead to crystal clear ice.
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Making Clear Ice – Part 2 of 3
Warm Salmon Mousse with Garlic Bread Have you ever stood at the foyer of HDB Hub in Toa Payoh and looked at their map of Singapore? It can be quite unsettling to see all the housing estates taking up much of our island and identifying all the places that you know and have been to. I guess we all know that Singapore is a small island and that space is a premium.
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Galley by the Straits: Ulu as Ulu can be