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Archive for May, 2011

The Sheraton Park Tower, London, England, UK : LUXURY COLLECTION : In the heart of Knightsbridge : The crossroads of shopping, art and living in the british capital : WORLD : SENSE : HOSPITALITY : ICON : Enjoy!

Image by UggBoy♥UggGirl [ PHOTO // WORLD // TRAVEL ]

The Sheraton Park Tower London:

Elvis couldn’t leave the hotel except under heavy guard. It was incredible how they went wild over him.
—Minnie Pearl

We got ripped off even though we spoke Arabic lol. Alhamdulillah he waited for us at the restaurant but took a detour to pick up his laundry first loool.

Video Rating: 5 / 5

The Sheraton Park Tower, London, England, UK : LUXURY COLLECTION : In the heart of Knightsbridge : The crossroads of shopping, art and living in the british capital : WORLD : SENSE : HOSPITALITY : ICON : Enjoy!

Image by UggBoy♥UggGirl [ PHOTO // WORLD // TRAVEL ]

The Sheraton Park Tower London:

Elvis couldn’t leave the hotel except under heavy guard. It was incredible how they went wild over him.
—Minnie Pearl

Not Alone

Image by LexnGer

Each week Hyojeong pick a different restaurant for lunch. Luckily Hyojeong understands my desire to photograph my lunch or at least she has adapted quickly.

– toronto king street west restaurants

55 Stewart formerly know as 550 Wellington. Part of the Thompson Hotel in the vibrant King West Fashion District! This unit is 400sqft priced at 6900. An investors dream, can be rented for 1300/mth or a young professional with a busy life will enjoy all the conveniences this building and community have to offer. Full fitness facility, 3 world class restaurants and a Roof Top Club with infinity pool. email ara.mamourian@gmail.com for more information.

– toronto king street west restaurants

Lunch at Dhaba

Image by LexnGer

Each week Hyojeong pick a different restaurant for lunch. Last week we went to Dhaba for Indian buffet.
I had my new camera and my new cell phone and these are the results.

www.floridavilla4bed.com *** Luxury 4 Bed Florida Vacation Home Rental **** # 4 Bedrooms (2 Master Bedroom) # 3 Bathrooms # Private pool – Pool deck # Sunbathing area with cushioned recliners # FREE gas BBQ Grill (on pool deck) # Fully air-conditioned # Fully equipped kitchen …

Cynthia and Shane (My White Honey)making x-mas cookies and stuff. The best video you have ever seen. learn more about us at: blog.webs-tv.net

Video Rating: 4 / 5

Vanessa Hudgens stops to pick up lunch Vanessa Hudgens stops to pick up lunch at City Wok Chinese Food in Los Angeles on Tuesday afternoon (January 20). The 20-year-old actress was seen out and about yesterday, picking up a few items at Maxfield department store. Today she paired her knee-high brown boots with a white flowy top and her JJ Winters fringe bag. Vanessa and boyfriend Zac Efron are gearing up for a trip to Japan soon to promote their film, High School Musical 3 The 20-year-old actress was seen out and about yesterday, picking up a few items at Maxfield department store. Today she paired her knee-high brown boots with a white flowy top and her JJ Winters fringe bag. Vanessa and boyfriend Zac Efron are gearing up for a trip to Japan soon to promote their film, High School Musical 3

voyeur

Image by jurvetson

watching the blur of sales at the live fish market inside a huge restaurant in ShenZhen

Nova Scotia trip, June 2009, stopped in Digby for their world-famous scallops. Jim had sauteed scallops with Poutine, a cheese curd and gravy-on french fries dish. I had a more traditional fish & chips. Wonderful!

Conte’s Fish Market

Image by sonjalovas

Conte’s Fish market is a fish market during the day and a great restaurant in the evenings. They serve fresh fish that is delicious and by far my favorite!

SPICY RADISH SALAD 2 tbsp Ching’s Secret Red Chilli Sauce 1 tbsp Ching’s Secret Soy Sauce 2 cups diced radish ½ cup spring onions ½ tbsp Ching’s Secret Chilli Vinegar Salt and pepper to taste Method: Wash the radish properly and place in a mixing bowl. Add the ingredients and mix well. Adjust the seasonings with salt and pepper. serve garnished with chopped spring onions. www.facebook.com www.chingssecret.com http

Sweet and Sour Chicken Recipe – Delicious Chinese Food with Fresh Fruit Juice Sauce: 1/3 cup fresh lemon juice 1/3 cup fresh tangerine (or orange) juice sliced ginger 2 tablespoons honey 2 tablespoons ketchup 10 dried red chili Coating: 1/2 cup panko bread crumbs 1/2 cup regular bread cumbs 1 teaspoon salt Preparation: Combine all ingredients for sauce, bring to a boil then simmer for 30 minutes Mix 1 chicken breast with one egg. Coat thoroughly in bread crumb mixture Fry in 350 degree oil until golden brown Remove oil from wok, heat sauce until boiling and add chicken. Stir lightly and serve.

Video Rating: 4 / 5

large mouth fish

Image by zen

www.edouggiedesigns.com Heres a 30 second commercial I made for Yabbas Island Grill on 5th Avenue in Naples Florida. Catchy tune, lots of camera movement, lots of good food, great overall commercial.

FRESH SEAFOOD, NOM NOM.

Image by Ollie Crafoord

Benny’s seafood restaurant the best Puerto Rican cuisine you can find in Miami featured on the food network program diners, drive ins, and dives. originally aired on 6/30/08. located at 2500 sw 107 ave miami fl, 33165. tel. 305-227-1232 open tues.-sun. closed mondays.

Update Concert Baitaung Channgam 2011 Live in concert 2010-2011 Baitaung Channgam Date: December 23, 2010 Add: CYO Woonscoket,RI Time: 8.00 pm-12.00 am For More infor 978-257-4786 Date: December 24, 2010 Add: at SUNNYDA Restaurant, Chelmsford st Lowell,Ma 01851 Time: 8.00 pm-12.00 am For more infor : 978-257-4786 Date: December 25, 2010 Add: Sisaket oriental 7324 Lakeland Ave N. Brooklyn Park, MN 55428 Time: 7.00 pm-12.00 am For More info: Tel. Sisaket (612) 581-2348 Date: December 31, 2010 Add: At Reign Banguet Hall 12832 Veterans Ave. Memorial Houston, TX 77014 Time: 8.00 pm-12.00 am For More info: Yo (832) 689-7056 Date: January 1 , 2011 Time: 8.00 pm-12.00 am Add At Sikhy Restaurant 3301 NE 28 th St Fort Worth, TX 76111 Call: Yo (832) 689-7056 Date: January 8 , 2011 Add: At Chinese Village 520 SE 82 nd Ave. Portland, OR 97216 Time: 8.00 pm-12.00 am For More info: Phat (503) 914-8135 Date: January 14 , 2011 Time: 8.00 pm-1.00 am Add: RACHADA THAI CUSSINE 13416 IMPERIAL HWY SANTA FE SPRING, CA 90670 Contact: Xai Chan 714 — 932 — 0790 Date: January 15 , 2011 Time: 8.00 pm-1.00 am Add: LY’s Garden Chinese Restaurant 4350 54th st #B San Diego, CA 92115 Contact: Kot 619 — 495 – 3236 Date: January 22 ,2011 Add: Georgeks Banguet Hall 2108 Cedar Fork Dr. Greensboro NC 27407 Time: 7.00 pm-1.00 am For More info: Tel. 336 209 3130 Date: January 28 ,2011 Add: 119 Pulaski hwy Ansonia, CT 06401 Time: 7.00 pm-1.00 am For More info: Tel. 978 257 4786 Date: January 29 ,2011 Add: 235 …

Stairway to the Kitchen of Colborne Lane

Image by Sifu Renka

Impressions:

Avant-garde fine dining? Can this be a reality in the city of Toronto, still relatively green in establishing its place in the highly competitive world of dining. Perhaps it is Chef Claudio Aprile’s bold endeavour to introduce a conservative Torontonian palate to the somewhat new movement of Molecular Gastronomy that has all the buzz a-going. I was personally excited in partaking in a local "MG" experience, particularly after a recent trio of gluttonous MG-centered pleasures in Chicago (Avenues, Alinea and Moto). I also knew that my impression of Aprile’s nascent work could end up being an unfair comparison to that of Achetz, Bowles or Cantu (who are all still very young), as honing in ones craft takes both effort and time. As the only chef who is currently serving up molecular gastronomic creations, Aprile is our industry standard, a position, I am sure we’ll see more competition of in this fair city as the days pass.
Housed in a heritage warehouse building, the aptly named Colborne Lane (as that is the address) hides amongst other new contenders to the city’s burgeoning restaurant scene, taking over the space of what used to be Café du Marché. Its physical appearance also challenges the visual senses. Lost are the days of fine dining with white linens and table cloths, Aprile (ex- of Senses) & Harji (of Blowfish and Kultura) take the pretentiousness out but leave the higher prices in. Don’t get me wrong, Colborne Lane is still a restaurant that is lit by candlelight, but is also decorated by interestingly shaped light fixtures that appear to come out of an artist’s garage. The establishment also leaves out the warmth and romanticism that one typically feels when out consuming a special meal, replacing it instead with a rather dark and cool room filled with mild rock ‘n roll/alternative music and decibel breaking chatter.
Not quite a dining experience that caters to most patrons, the do-it-yourself tasting menu creates a situation where you, as the diner, possess the responsibility of making the most appropriate selection of courses. In that sense, one is challenged in how he or she will make or break his or her evening. Does one focus on meat-centrity or attempt to make a fine balance between courses (i.e. can you trust yourself to get enough vegetables with your meal, or order some light and heavier items)? Will one be bombarded with too many flavours from all ends of the spectrum or stay conservative with monochromatic familiarities? Does one try to select options that feature a logical progression in the course of the plates or does one choose on the basis of components of interest alone? And although there is much potential on paper with the items offered, and there is good use of fantastic ingredients, along with the application of nouvelle concepts and interesting dishware, Aprile’s kitchen appears to try just a little too hard in winning over tastebuds. Conceptually the chef’s work deserves great applause; I seriously appreciated his attention to the visual and textural game, however menu items provide too many tasting options on a single plate and end up overwhelming the diner’s senses. Sometimes variety is a good thing. For Colborne Lane, it doesn’t always work and can leave one slightly confused.
Additionally, with the advent of tapas sized dishes, one is required to select at least 3-4 plates in order to find satisfaction. So do consider ordering your own dish if an item peeks your interest, because there really isn’t enough to go around to share. And although this result in many tastings for any given diner, it also contributed to a hefty final bill due to the increase in trapped white space found on each of the large platters. (A big thank you to KJ of SE and her kind and generous invitation for me to join in on an evening of lovely company).
Service is friendly and respective, and depending on who is serving you, you might also be gifted with silence inducing dry humour that is offered at the most inappropriate of times. (After we had finished our desserts, JL was asked how he enjoyed things and when he hesitated to reply, was hit with the statement that the server would send his insults to the pastry chef – a remark that seemed to stem out of nowhere. Poor JL! I must give kudos to our initial server who was more helpful, quite pleasant and patient with us (rather me, and my camera).) The kitchen does send out plates slowly, so be prepared to wait a little (or a lot) between courses.
Colborne Lane does successfully provide the city with a segue into an interesting and progressive movement in dining. It is a refreshing move from the tried and true establishments of yesteryear, but sometimes it is with ventures like these that can make one appreciate why the tried-and-true remain as such. Whether or not Toronto is receptive of such novel forms of dining is another issue that can only be tested with time.

– trio restaurant menu toronto

In March this year I got to play 2 “Tuesday Nite Jams” at “Tio Lucas Restaurant” in San Miguel De Allende, Mexico. What a way to pump up a holiday! Thank you to Max Altamirano, the owner of a Very Fine Establishment; and also to Tony, Scott & Ken for their hospitality and great vibe. We got a lot of it in the pocket, guys! Muchas Gracias! Antonio Lozoya – bass Scott Mason – drums Ken Basman – guitar Dave Bingham – vocal & harmonica Videographer – Cliff (Steadyhand) Stroud For those of you watching from Toronto, KEN BASMAN used to play with BB Gabor back in the day!

– trio restaurant menu toronto

The Bar @ Colborne Lane & Impressions

Image by Sifu Renka

Impressions:

Avant-garde fine dining? Can this be a reality in the city of Toronto, still relatively green in establishing its place in the highly competitive world of dining. Perhaps it is Chef Claudio Aprile’s bold endeavour to introduce a conservative Torontonian palate to the somewhat new movement of Molecular Gastronomy that has all the buzz a-going. I was personally excited in partaking in a local "MG" experience, particularly after a recent trio of gluttonous MG-centered pleasures in Chicago (Avenues, Alinea and Moto). I also knew that my impression of Aprile’s nascent work could end up being an unfair comparison to that of Achetz, Bowles or Cantu (who are all still very young), as honing in ones craft takes both effort and time. As the only chef who is currently serving up molecular gastronomic creations, Aprile is our industry standard, a position, I am sure we’ll see more competition of in this fair city as the days pass.
Housed in a heritage warehouse building, the aptly named Colborne Lane (as that is the address) hides amongst other new contenders to the city’s burgeoning restaurant scene, taking over the space of what used to be Café du Marché. Its physical appearance also challenges the visual senses. Lost are the days of fine dining with white linens and table cloths, Aprile (ex- of Senses) & Harji (of Blowfish and Kultura) take the pretentiousness out but leave the higher prices in. Don’t get me wrong, Colborne Lane is still a restaurant that is lit by candlelight, but is also decorated by interestingly shaped light fixtures that appear to come out of an artist’s garage. The establishment also leaves out the warmth and romanticism that one typically feels when out consuming a special meal, replacing it instead with a rather dark and cool room filled with mild rock ‘n roll/alternative music and decibel breaking chatter.
Not quite a dining experience that caters to most patrons, the do-it-yourself tasting menu creates a situation where you, as the diner, possess the responsibility of making the most appropriate selection of courses. In that sense, one is challenged in how he or she will make or break his or her evening. Does one focus on meat-centrity or attempt to make a fine balance between courses (i.e. can you trust yourself to get enough vegetables with your meal, or order some light and heavier items)? Will one be bombarded with too many flavours from all ends of the spectrum or stay conservative with monochromatic familiarities? Does one try to select options that feature a logical progression in the course of the plates or does one choose on the basis of components of interest alone? And although there is much potential on paper with the items offered, and there is good use of fantastic ingredients, along with the application of nouvelle concepts and interesting dishware, Aprile’s kitchen appears to try just a little too hard in winning over tastebuds. Conceptually the chef’s work deserves great applause; I seriously appreciated his attention to the visual and textural game, however menu items provide too many tasting options on a single plate and end up overwhelming the diner’s senses. Sometimes variety is a good thing. For Colborne Lane, it doesn’t always work and can leave one slightly confused.
Additionally, with the advent of tapas sized dishes, one is required to select at least 3-4 plates in order to find satisfaction. So do consider ordering your own dish if an item peeks your interest, because there really isn’t enough to go around to share. And although this result in many tastings for any given diner, it also contributed to a hefty final bill due to the increase in trapped white space found on each of the large platters. (A big thank you to KJ of SE and her kind and generous invitation for me to join in on an evening of lovely company).
Service is friendly and respective, and depending on who is serving you, you might also be gifted with silence inducing dry humour that is offered at the most inappropriate of times. (After we had finished our desserts, JL was asked how he enjoyed things and when he hesitated to reply, was hit with the statement that the server would send his insults to the pastry chef – a remark that seemed to stem out of nowhere. Poor JL! I must give kudos to our initial server who was more helpful, quite pleasant and patient with us (rather me, and my camera).) The kitchen does send out plates slowly, so be prepared to wait a little (or a lot) between courses.
Colborne Lane does successfully provide the city with a segue into an interesting and progressive movement in dining. It is a refreshing move from the tried and true establishments of yesteryear, but sometimes it is with ventures like these that can make one appreciate why the tried-and-true remain as such. Whether or not Toronto is receptive of such novel forms of dining is another issue that can only be tested with time.