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Bordeaux, June 18, 2017 by Paige Donner (all photos copyright 2017) On a hot summer evening in the Médoc's Pauillac, Bordeaux guests arriving for the 1855 Grands Crus Classés dinner held this year at Château Latour were greeted with a … Continue reading
Category Archives: Grand Cru
La Comtesse of Chateau St. Martin
This gallery contains 12 photos.
Originally posted on Chérie Du Vin:
by Paige Donner Wines by the Comtesse Adeline de Barry of Chateau de St. Martin in France's Var, Provence. Bubbly: Bulles de Rosé – the color of pink raspberries you'll find this sparkling…
Saint Mont AOC Celebrates 60 Years
by Paige Donner Saint Mont is one of France's newer appellations, created in 1957, but one that harbors some of the world's oldest known vines of near-extinct grape varietals. photos by Paige Donner copyright 2017 In 2013 Saint Mont's … Continue reading
Grands Jours de Bourgogne – Meursault & Volnay
Saving the best for last… the 5th day of #bourgogneGJB included tastings of Meursault and Volnay. It was my fourth day of tasting some of the best wines of the world and it felt, truly, like an embarrassment of riches. … Continue reading
Château du Clos de Vougeot
Tuesday's tastings #bourgogneGJB @ the Château du Clos de Vougeot. All photos copyright Paige Donner 2016 Classified historic monument set in the middle of this most prestigious Burgundian enclosed vineyards. The artwork, the wine museum, ancient pressoir and the grounds … Continue reading
From Bordeaux to Château Margaux
All photos by Paige Donner copyright 2015 I'll close with a quote from Oscar Wilde, that great lover of our wines, who remarked quite rightly: "The French are so proud of their wine that they have even named some cities … Continue reading
SPIT – Science Politique International Tasting (Competition)
by Paige Donner In a truly wonderful demonstration of Bollinger's credo, Life Can Be Perfect (with Bollinger), the day of the SPIT competition unfolded delightfully in Aÿ, France… All photos by Paige Donner copyright 2014 SPIT competing schools this year … Continue reading
World Radio Paris – Paris GOODfood+wine & World of Wine hosted by Paige Donner
World Radio Paris WRP is Paris's first-ever all-English radio station broadcasting 24 hours a day, 7 days a week. Editorial Update March 1st 2015: World of Wine, the five minute weekly program I hosted about wine is now folded into … Continue reading
Champagne Travel At Harvest Time
by Paige Donner All photos copyright Paige Donner 2013 All Rights Reserved Paige is the host of World of Wine radio program on WorldRadioParis. Planning a trip through Champagne during harvest time might at first feel like mission impossible, but if … Continue reading
Chateau Mouton Rothschild – The New Museum and Cellars
Château Mouton Rothschild, June 16, 2013 Pauillac, Bordeaux by Paige Donner Photos by Paige Donner (and one by Anonymous Pirate Photographer) c. Paige Donner 2013 L'Art et L'Etiquette This is the title of the current exhibit at the new … Continue reading
Cite des Civilisations du Vin, Bordeaux Inauguration
"The building does not resemble any known shape because it's an evocation. Not of wine itself, but of the soul of wine," explain architects Anouk Legendre and Nicolas Desmazieres from French firm X-TU. When fully unveiled in 2016, the eco-building … Continue reading
I Am Soooo Grapeful
by Paige Donner One of the best wine salons of France, Le Salon du Vin put on by La Revue du Vin de France, takes place annually right around my birthday. To be perfectly honest, there's really no better way to celebrate the bittersweet passing … Continue reading
Terroirs et Talents Champagne 2013
So many good champagnes…So little time… All photos by Paige Donner c. 2013 – See FULL SLIDESHOW HERE It's hard knowing that I'm the envy of all my wine enthusiast friends and colleagues Stateside and in Canada. My only … Continue reading
Lallier Vin Clair Tasting Oger, Champagne
by Paige Donner March 7th was a day clearly marked on my calendar. I was invited to participate in my first-ever "Vin Clair" or still wine tasting for champagne. In Champagne this is monumental because these are the newly vinified wines that … Continue reading
Vinexpo Bordeaux June 16 – 20 2013 and Just Released Stats IWSR Study
THE U.S. CONFIRMS ITS LEADERSHIP IN THE WORLD WINE MARKET In 2011, Americans consumed 4.5% more wine than in 2010, which was record growth in one year. Having consumed 317.87 million 9-liter cases (or 3.814 billion bottles), the market exceeded … Continue reading
Yannick Alléno's * 1947 * At Cheval Blanc, Courchevel France
WHEN: December 12, 2012 until April 7, 2013 Where: 1947, Yannick Alléno's new Pop-Up Gastronomic artistic culinary odyssey of a restaurant at Cheval Blanc in magical winter playground Courchevel, France Please find here excerpts from the Press Release with my … Continue reading
Support The Film!… Win A Wine Vacation
As a Thank You we're offering you a Bonus Perk. We're optimistic that we'll reach our film production fundraising goal for Wine & Climate Change, but we can't do it without people like you. Word-of-mouth and shared links have really … Continue reading
Top 2012 Hospices de Beaune Burgundy Wines
by Paige Donner Corton Grand Cru – Charlotte Dumay Recently I was privileged to taste some of the great Hospices de Beaune (Burgundy) wines. These were the 2012 vintages, so not only are they "babies," they are still infants. Which … Continue reading
Burgundy's Abuzz About Their 2012 Reds
by Paige Donner The excitement is all around and the consensus is in – Burgundy 2012 Reds are going to be great. Speaking from Sunday's Press Conference Podium at Beaune's Hotel Dieu, just before the beginning of the 152nd Hospices … Continue reading
Saint-Emilion Wines 2012 Classification
by Paige Donner [First Published on Technorati] Just released is the new 2012 Saint-Emilion Classification which ranks 82 of the most respected chateaux and wineries of Saint-Emilion, Bordeaux. Four made it into the Premier Grand Cru Classé A rank: … Continue reading
Maison J. De Telmont
by Paige Donner
The J. De Telmont House of Champagne located in Damery, France counts itself among the major twenty champagne houses of the region. Considering the players who are on that team, this is no small accomplishment for a family-owned and still family-run Champagne House.
See More PHOTOS On Chérie Du Vin ♥
Centre Vinicole Champagne Nicolas Feuillatte
by Paige Donner
A few interesting facts set the champagne brand of Nicolas Feuillatte apart from the others.
For one, it's a champagne house that is cooperatively owned. Just outside of the champagne capital of Épernay in France, in the little village of Chouilly, the modern and sleek facilities whose cellars are both above and beneath the ground, ferment, disgorge and age 300,000 hectoliters of Chardonnay, Pinot Noir and Petit Meunier destined to become top-selling champagne every year. That translates into 21.9 million bottles of champagne in 2011.
Wine Evenings at Restaurant 114 Faubourg St. Honore
At the epicenter of chic, where rue Fbg. St. Honoré meets Avenue Matignon in the shade of Paris's Élysée gardens, is where you will find the restaurant 114 Faubourg.
As part of Le Bristol Hotel, but with a separate entrance and in an adjoining building, the lunch and dinner restaurant headed up by chef Eric Desbordes along with his chief Sommelier, Marco Pelletier, is altogether a destination unto itself. Continue reading
Grands Jours de Bourgogne 2012
[Press Release]
Last Thursday at Château du Clos de Vougeot, the GJB Association – and through it the entire regional wine industry – presented awards to a journalist, a photographer, and a television show for their pedagogical work highlighting the Burgundy wine culture. This was an opportunity to acknowledge the importance of these professions and the difficulties they often encounter.
Three Press Trophy Winners! Crédit photo : Jean-Louis Bernuy
Another success for the GJB – last week, this 11th edition brought together the trade from around the world (2,200). With 5% increased attendance compared to 2010 – an overwhelming endorsement for the show providing an opportunity for the trade to taste the wines in the heart of the region that brought them into being.
This success seems to confirm the upturn in 2011, in particular marked by strong growth in export sales (+16.5%). At €666.5 million, this is the 2nd best result, in terms of value, in Burgundy's history. While Europe is stagnating, the U.S. is becoming the number 1 export market (+33% in value and +19% by volume) and the China-Hong Kong duo is approaching the Top 5 (doubling sales to €34 million). In Japan, where the strong yen has boosted exports, Burgundies have exceeded their peak value by more than 10% (+20% to €85 million).
It is in this context that Pierre-Henry Gagey, Chairman of the Burgundy Wine Board (BIVB), honored the Press Trophy winners, hailing those without whom "our wines would not have acquired their international reputation."
Grands Jours de Bourgogne 2012 – A few figures :
" 2,200 visitors, +5% compared to 2010
" 10,274 of total admissions, an average of +20% of visitors per event
" More than 1,000 new contacts recorded during pre-registration
" 42% of French (45% in 2010) and 58% foreign visitors (55% in 2010)
" 44 different countries were represented with first visit from people coming from New Zealand, Chile, Argentina, Seychelles, Mexico, Finland, Slovakia and Lebanon
Yukino Kano, Japan, received the trophy for the "Press Article" category for her special feature entitled "Les Terres de l'épopée [The land of the epic tale]," published in December 2011 Japanese magazine Nile's Nile. The jury of professionals and journalists especially enjoyed this feature's poetic and very educational aspects evoking the lands and history of Côtes de Beaune and de Nuits.
A native Burgundian was awarded the first trophy for the "Photography" category (new for this edition). Armelle Hudelot was recognized for her catalog dedicated to the Burgundy Vineyard Climats, published in 2010. The jury was touched by the aesthetics and attention to detail transcribing the diversity of elements that make the mosaic of Burgundy Climats unique in the world.
Exceptionally this year, the jury wanted to commend France 3 Bourgogne's TV initiative, by awarding a special prize for the program "Millésime." Broadcast once a month on Sunday at 11 a.m., it explores the wine-making world through current topics (harvest, vinification, Climats, discovering professions, food and wine, exploring appellations…). As he presented the award to Muriel Bessard, the show's creator, and Jean-Pierre Stucki, France 3 Bourgogne TV Director, Pierre-Henry Gagey explained this decision: "This choice – in French public television – is an act of courage, given the vigilance of some and the difficulties caused by the Evin law and jurisprudence."
The GJB came to an end on Saturday in the sun with the Chevaliers du Tastevin's Spring Tastevinage.
Mark your calendars now for the GJB's 12th edition in 2014!
Bordeaux Primeurs Explained – Interview with Sylvie Cazes by Paige Donner
Bordeaux En Primeurs Explained – Interview with Sylvie Cazes by Paige Donner from Local Food And Wine on Vimeo. Sylvie Cazes explains the unique Bordeaux tradition of En Primeurs, or "wine futures"; She also talks a bit about the annual Marathon du Médoc. … Continue reading
Notes From Burgundy
[From Bourgogne Newsletter]
For full details see ecoledesvins-bourgogne.comThe Wine School's programme
The Burgundy Wine School has launched its 2012 programme. This year is likely to be a full one, as it includes three new features: sessions on food and wine pairing with Burgundy wines; sessions in English in September and October and the organisation of a 3-day programme (in English) as part of the Hospices de Beaune wine auction.
These new offerings will be added to the rich catalogue of around sixty training courses aimed at the general public, not to mention the "Coaching" and "Tailor-made services" (from 3 hours to several days) set up by the School.
The Wine School also manages the Aroma Cellars, with around fifty exhibitions per year. In 2011, 2,550 people attended training courses at the Burgundy Wine School and gave it an average score of 17.6 out of 20.
Cognac For ♥ Valentine's Day
Cognac for the most important ♥ holiday of the year!? Yes! And not just for your fella, but for your Lady (love) as well.
Scenes from Cognac
all photos by and c. Paige Donner 2012
Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud (in that order)
Women love things that are smooth, warm, that glide just the right way and yet still have that appropriate touch of femininity. You might think that I'm describing lovely lingerie. But, No! I'm talking about cognac. That's right! Cognac can be YOUR dreamy passport to love and pleasure this Valentine's Day!
On a recent trip to Cognac, I was tasked with spitting out X.O. and Paradis…From all the best makers… Some that you've no doubt heard of and some that you'll only hear about and get to taste if you venture into the quaint and cordial hinterland of France that is Cognac.
Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud (in that order) Continue reading
Le Cordon Bleu And Le Grand Tasting
|The Grand Tasting took place on December 2nd and 3rd at the Carrousel du Louvre in Paris. Twenty one Wine and Management Diploma students, representing 9 countries, were responsible for serving wine for the "Master Class" and "Master Class Prestige" tastings.*Editor's Note: Including the Ruinart Master Class Tasting that featured a 1998 Ruinart and an almost caramel-colored 1988 vintage paired with pan-seared fois gras.
|The Grand Tasting brings together the best producers of wine, from International personalities to young talented winemakers. During the Master Class the best wines are unveiled and tasted. The following were amongst the esteemed producers who were present:Château Ducru-Beaucaillou, Château Ausone, Domaine Ponsot, Maison Cazes, Domaine Weinbach, Domaine Jean Louis Chave, Domaine de la Chevalerie, Champagne Joseph Perrier, Champagne Taittinger, and other well-known brands. Continue reading
Wine And Climate Change In The International Herald Tribune
Dear Readers and Wine Lovers: Please have a look at my recent article which originally appeared in the International Herald Tribune. It is also online at NYTimes.com with full LINK HERE.
by Paige Donner
St. Emilion Jurade Inductee Henri Leconte Interview by Paige Donner Local Food And Wine TV
St. Emilion's Wine Council President, Jean-Francois Quenin. Interview by Paige Donner, LFAW-TV
St. Emilion Jurade, Jean-Francois Quenin, Interview by Paige Donner, Local Food And Wine TV
Commanderie du Bontemps 20 Sur Vin Wine Tasting Competition
[Press Release] Bordeaux, September 2011 January- June 2012 The 11th event of the "20 sur vin" Wine Tasting Competition for international wine clubs of leading business schools, higher education establishments and universities. After the great success in 2011 with the presence of the United … Continue reading
Bordeaux – Left Bank, Right Bank
By Paige Donner For most of us wine lovers, the word Bordeaux evokes Mecca-like dreams and memories of some of the world's best and most prestigious wines. For the Bordelais, there is a pronounced distinction between "Left Bank" and "Right … Continue reading
Clos Lanson Champagne Harvest
by Paige Donner
After nearly 40 years with the House of Champagne Lanson, Reims, winemaker Jean Paul Gandon is not afraid of innovation. That is, innovation when it stays within the context of tradition. Gandon and Champagne Lanson enjoy a singularly unique relationship in Champagne insofar as next year, when he celebrates his 40th year with the house, it will be the longest standing winemaker-to-winery relationship in this very exclusive region of France.
Clos Lanson is one enclosed hectare of Chardonnay vines that grows grapes bursting with fruit and juice, if this past weekend's harvest in Reims offers any evidence. The Clos is also singularly unique in Reims as it is the only enclosed hectare of vines growing within the city center. Beyond its walls are straight views onto the Reims Cathedral and the Stadium.
During one day each year family members, employees and friends of Lanson Champagne assemble for a spectacular day of convivial harvesting and celebration of what will be the most exclusive of Lanson Champagne cuvées, the Clos Lanson. This celebratory harvest and Cuvée of no more than 8,500 bottles was the brain child of Gandon and one of the owners of Lanson International, Philippe Baijot, 6 years ago. This year will mark the first that the champagne will be available to taste and to drink.
Champagne Lanson is most well-known for its power of the Pinot Noir grape, its blocking of malolactic fermentation during its vinification and its cellaring of at least 36 months prior to release. (AOC Champagne regulations require 15 mos. minimum). Wine connoisseurs speak of keeping the Black Label Lanson for 10 years. In other words, this is not a "pop and pour" champagne.
Champagne Lanson was founded in 1760 by Francois Delamotte which makes it the fourth oldest house in the world. During its changing of hands in the last several decades, "…vintages of Lanson remained of high quality… Much of this success in the face of adversity must be down to Gandon."
Launched in 2011 is Lanson's L'Académie de Lanson and its Little Black Book of Champagne. The House believes strongly in viewing champagne as a wine and not purely as a label. The Lanson Academy was developed to engage and enlighten all champagne drinkers. – ♥Chérie Du Vin
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Interview With Rothschild S.A.'s Adrien Laurent, USA-Mexico Export Manager
Interview by Paige Donner, Editor, Local Food And Wine
Contact Local Food And Wine for our Culinary Tours and Rates.
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Le Baron Rouge
by Paige Donner
As wine bars in Paris go, this is both authentic and on the beaten path. For years, whenever you'd search out wine bars and Paris, it is this one that would come up. It is nestled right next to the famous (and super cheap!) Marché d'Aligre.
Which is a good thing. Because after – or before – you buy your fresh cheeses, your ripe fruits, and your roasted chicken, you can buy your wine by the liter and enjoy a glass of it while doing so. And yes, you buy your liter of wine straight from the barrel.
Le Baron Rouge. It's a bit on the beaten track but every bit worthy of a drop-in. Plus, what better way to start off a Sunday morning but with a glass of good, country, French wine?
Contact Local Food And Wine for our Culinary Tours and Rates.
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The Men of Vinexpo, France's Biannual Wine Bonanza
By Paige Donner Read Complete Article on Black Book Magazine A biannual affair, France's monumental, just-wrapped Vinexpo Bordeaux has, once again, firmly established itself as the world's leading exhibition for the wine industry. A few numbers: there were approximately 50,000 … Continue reading
Monaco Royal Wedding Chooses Local Cuisine
It was in the kitchens of the Louis XV in the Hôtel de Paris, along with the executive chef of the kitchens of the hotel, Franck Cerutti, that Alain Ducasse received the confirmation from the Palace.
«H.S.H Prince Albert IIand Miss Wittstock's decision honours me. It honours also Mediterranean cuisine,a sincere and fair cuisine that pays tribute to a rich and generous land. A cuisine that is respectful of its environment. Prince Albert and his future wife have thus expressed their attachment to nature and to the attentive work of the men and women who wisely nurture it. On this very special day, I cannot help myself remembering with emotion the tasty moments the Prince spent with his family at our table.
Monegasque since 2008, it was in 1987 that Alain Ducasse discovered Monaco,when Prince Rainier III called upon him to take over the direction of the kitchens of the Hôtel de Paris, Monte-Carlo SBM's prestigious establishment, with the mission to make the Louis XV the first hotel restaurant awarded three Michelin stars, a distinction that was granted in 1990. Located between Nice and Liguria, it is at the Louis XV that Alain Ducasse brings cachet to Mediterranean cuisine. A cuisine of freedom, of emotions and of passion but also of rigor, sobriety and method; it gives the best role to each ingredient -from the modest vegetable garden plant to the most sumptuous crustacean- for the greater pleasure of the senses. At the very heart of this Mediterranean soil that so inspires him, he has found, in twenty-five years of professional partnership and personal implication, a staunch support. Today, Monaco is the essential anchor point in his profession as chef-creator. From the Louis XV, he trains most of his chefs, the very same ones who then carry his work across the globe.
The Princely wedding dinner, held on the terraces of the Salle Garnier, will be executed from the kitchens of the Louis XV at the Hotel de Paris, with the support of a temporary kitchen located on the site. As for the theme of the dinner, Alain Ducasse simply states that he will work along side his team in the highest respect of a nature that today, we realise is weakened. It will combine the essence of taste -with emphasis on local produce- with the sober elegance of the tableware. On this subject, he notes with a smile, that the garden and the cows of Rocagel, Prince Albert's property, will be involved in the menu. Indeed, the former will supply the vegetables, while the latter will provide milk for the dessert. The dinner prepared by Alain Ducasse with the full commitment of the employees of Monte-Carlo SBM establishments, will contribute in making the event a simple and warm moment for all the guests, as was requested by H.S.H Prince Albert II and Miss Wittstock. [Press Release]
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Château HAUT-BRION Hosts Dinner, Conseil des Grand Crus Classés of 1855
Château Haut-Brion's Prince Robert of Luxembourg, Alain Juppé, Mayor of Bordeaux and Philippe Castéja, President of the Conseil des Grand Crus Classés of 1855 (Médoc & Sauternes), Alain PASSARD (L'Arpège, Paris), Anne-Sophie PIC (Maison Pic, Valence), and Yannick ALLENO (Le Meurice, Paris) … Continue reading
Bordeaux Nibbles And Fresh Markets
by Paige Donner Bordeaux is the ideal-sized city to just wander around. In this sense, it is a bite-sized city that still offers enough funky and charming little neighborhoods to give you the feeling that you are exploring. Chartrons is the … Continue reading
L'Avant Comptoir, Odéon, Paris
By Paige Donner
Small plates are a Spanish thing. They're known as Tapas and they're a great way to share a meal with friends. It's also a great way to do wine tastings when you can share the bottles with a group or taste by the glass.
French "small plates" dining wasn't heard of in Paris until L'Avant Comptoir opened its doors next to Le Comptoir du Relais, a restaurant that boasts a 6-month waiting list for reservations. But no reservations are needed here at L'Avant Comptoir. It's the place to come before lunch or dinner to get an "appetizer."
Hors d'oeuvres, however, is not what I would call these small plates. Out of respect for Chef and Proprietor Yves Camdeborde, I won't call them French Tapas but I do think of them that way.
When I'm in Paris on assignment, there's often no time to sit down to a meal. So I've gotten into the habit of popping into the closet-sized, standing-room-only boudoir of a Basque-and Bearnais -inspired deliciousness where I can eat a couple plates like seared fois gras on a skewer, a wooden cutting board covered with amazing Carpaccio de Boeuf, wash it all down with a glass of Saint Chinian – or whatever the chef recommends to me that day – and am out the door in under 10 Euro and less than 20 minutes. (I even ate Boudin there once – and liked it!)
Of course, when I had a friend visiting recently, a pal who can't pronounce Si'il Vous Plait to save his life but knows good food and has the charm to get what he wants, always, I had to drag him there. Compared to several sit-down, expensive meals, after an evening spent eating at L'Avant Comptoir, squashed between the elbows of our fellow gourmands-on-a-budget and up against the long pewter counter laden with fresh bread and the best butter in Paris, my Food Dude buddy couldn't stop raving. We would have been back there for lunch and dinner and snacks every day if he had had his way. Every day!
The great thing, too, for Non-French speakers is that there are pictures of all the small plates hanging right above your head, in addition to the day's specials, that you can mutely point to and you're still sure to get what you want.
A Franco-American we chatted up there one evening confessed that L'Avant Comptoir is his favorite place in Paris because it's the only place, he said, where people will talk to you openly and unreservedly.
This place just plain rocks. Once you go there, you will keep coming back AND it will always be on your Top 5 Paris Picks. Bon appetit!
L'Avant Comptoir, 9 carrefour de l'Odéon, 75006, Paris; 011-33-8-2610-1087. No reservations. Open daily.
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La Table du Lavoir
by Paige Donner [Read Full Article on Bordeaux Food And Wine] La Table du Lavoir is built on the 19th c. site of an old vineyard wash house the wives of the vineyard workmen would use on laundry days. It has … Continue reading
Bordeaux's Musée du Vin et Du Négoce
By Paige Donner Read Full Article on Bordeaux Food And Wine Bordeaux's Musée du Vin et Du Négoce is resplendent in its devotion to the history of this region's cause celèbre; it is humble in its presentation; and it is welcoming … Continue reading
Château Smith Haut Lafitte – Bordeaux
By Paige Donner Read Complete Article on Bordeaux Food And Wine Château Smith Haut Lafitte is one of those wineries in Bordeaux that has its own helipad. Likely, it's one of the only wineries in Bordeaux that has its own helipad, … Continue reading
Vinexpo Bordeaux 2011
BORDEAUX VINEXPO FROM 19 TO 23 JUNE 2011 Champagne Louis Roederer, Concha y Toro and Baron Philippe de Rothschild are among just some of the world-class wines that will be represented at this year's Vinexpo, Bordeaux. Alongside these major groups, large numbers of vigorous … Continue reading
Pique-nique at French Independent Wineries June 12 & 13
By Paige Donner
For the first time this year Independent Wineries all across France will throw open their doors and uncork their bottles to welcome visitors and oenophiles to their wineries for two days of Picknicking in the vineyards.
June 12 and 13, a holiday weekend in France, has been designated the days of Pique-nique by the French Vignerons Independant association. Already a remarkably successful yearly event in Alsace, where it has been drawing 10,000 picnicking participants during the designated weekend for the past 17 years, this year the Association is taking it nationwide.
Participating regions include Champagne, Provence, Bordeaux and everywhere inbetween – a grand total of 550 wineries, 12000 hectares and 31 counties in France are participating.
Why this is a bonanza for amateurs and oenotourists? For one, the wine will be "offered" for your picnic meal and many of the wineries even greet their guests with a glass of champagne or other aperitif such as Muscat ("offered" in French means free).
The real value, however, is in the fact that the winemakers and winery owners have set these two days aside to welcome people from all walks and levels of knowledge, degrees of enthusiasm into their world of wine. This includes winery tours, vineyard walks, in-depth tastings, explanations of what it is to be a winemaker or run a vineyard and more. The doors of the vineyards will be swung wide open, literally and figuratively, to all who wish to stop by on June 12 and June 13, 2011.
You bring your own picnic lunch, of course!
It's also suggested to bring a dessert that you can share, if you wish, with the other gathered guests and families who have chosen that winery to spend their pique-nique at that day. As you wish…
As Jacques Legros, of French main television channel TF1 explained at the recent press conference, Wine is like a treasure. It is at the heart of French culture. We are very proud for people to discover our wines.
The website devoted particularly to this event is easy to navigate and when you hover over the numbered indications on the map, all the contact info of the wineries pops up. Check it out here: http://pique-nique.vigneron-independant.com.
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posted by Paige Donner
This year Chef Inaki Aizpitarte's Le Chateaubriand made it into the Top Ten of the World's 50 Best list.
129 avenue Parmentier 75011 Paris
+33 (0) 143574595
Google map
The dinner choice is Prix Fixe and no one has ever complained. If you have one restaurant to try when you are in Paris, this is a Winner!
In 2010 Le Chateaubriand was #11. In 2011 Le Chateaubriand is #10 on the 50 Best Restaurants in the world list.
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Tesla and Jetsetter Present the Ultimate Green Weekend
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In honor of Earth Day, Tesla is partnering with luxury vacation company Jetsetter to offer thoroughly green luxury weekend getaways. Vacationers are invited to stay for a full weekend at one of three top-tier, eco-friendly hotels in North America: The Loden in Vancouver, The Cosmopolitan in Las Vegas, or the Bardessono in Napa Valley. During their stay, they will get total access to an electric Tesla Roadster for two days. This is the first time Tesla has offered an opportunity like this!
The weekend packages go on sale at noon EDT today, Earth Day, Friday, April 22 at http://www.jetsetter.com/tesla.
Jetsetter operates very similarly to Gilt Groupe. It's an online community that provides members with insider access, expert knowledge and exclusive deals on the world's greatest vacations. Sales are valid for a limited time only, and are first come first serve. Those who sign up with Jetsetter to take advantage of the Tesla deal will receive a $50 credit.
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Noma World's #1 Restaurant – Again!
Chef René Redzepi's Noma once again tops the Pellegrino World's 50 Best Restaurant list.
Take a look at this video interview to hear what he has to say about being named the Best Restaurant In The World, two years running.
And, in case you missed it, International Herald Tribune/ NY Times columnist Roger Cohen wrote a lyrical piece about Noma recently, foraging deep into the chef's local food philosophy.
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Paris' Best Cooking Schools For The Hungry Tourist
By Paige Donner
Read Complete Article on Black Book Magazine
Now that French Cuisine has been declared a World Cultural Heritage Listing by UNESCO, how could you dream of planning a trip to Paris and not penciling in time for an amateur cooking class? (Trust us: They're not all like the onion-chopping nightmare in Julie & Julia.) Here's a sampling of a few of the city's top kitchen destinations to consider on you next journey to the City of Light — and Food.
Ecole Ritz Escoffier – 15 Place Vendôme, 75001
If you have a lunch hour to spend at a cooking school in Paris, Ecole Ritz Escoffier is your gig. First of all, it's effortlessly easy to find, at 15 Place Vendôme. It's posh, it's excellent and the classes are given in both English and French.
Ecole Ritz Escoffier kitchens are located in the basement of Ritz Paris Vendôme Hotel, right next to the hotel's working kitchens where they create all of the meals for the entire hotel. It is also, as legend goes, the inspiration for the kitchens seen in the celebrated Pixar film, Ratatouille.
But in spite of all the international outreach and friendliness (the school is also partnered with the Tokyo School, Vantana) it remains very much an iconic bastion of French Culinary Tradition. Executive Head Chef is the larger-than-life Michel Roth, the ninth Executive Chef the hotel has known in its 110 years of existence. His teaching team at the Escoffier Ecole is both accomplished and easygoing.
My class was scheduled for a Thursday afternoon from 1:00 – 2:00 pm. On the menu was:…Read Complete Article on Black Book Magazine.
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Château Haut-Lagrange, Pessac-Leognan, Bordeaux
Château Haut-Lagrange "It is always the adventurous who accomplish great things" Charles de Montesquieu By Paige Donner Read Full Article on Local Food And Wine One early Spring afternoon on a recent trip to the Pessac-Leognan region of Bordeaux, I … Continue reading
Max Bordeaux, When Only The Best Will Do
Max Bordeaux When Only The Best Will Do by Paige Donner Max Bordeaux Wine Gallery & Cellar, Bordeaux, Photo by Paige Donner for Local Food And Wine When your wine tastes will be satisfied only by the best, Bordeaux has … Continue reading
Bar á Vin, Bordeaux
Bar á Vin, THE wine bar in Bordeaux, is shamelessly easy to find and as user-friendly as an iPod app. If you're even a little bit like me, Bordeaux is, well, it's intimidating. It is the heart and epicenter of … Continue reading
Spring Coupe du Vin 75001
Le Spring Coupe de Vin
Starting Thursday March 10
10€ to play
Spring Boutique, 52 Rue de l'Arbre Sec, 75001 Paris
30€ and Under Red League:
Semaine 5: 7/4 : Finales
A tasting of 6 artisanal French wines in the 16th century Spring wine cellar with special afternoon snacks from the Spring Kitchen.
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Vancouver Int'l. Playhouse Wine Festival – 8th Annual Awards Lunch Winners
Vancouver, BC, April 1st, 2011 – The Vancouver Playhouse International Wine Festival announced this year's trade competition winners at the 8th Annual Awards Lunch on Friday, April 1st, 2011. "The trade competitions give the Festival an opportunity to honour and celebrate those professionals who have developed and enhanced the extraordinary wine and food culture of our region," says Festival Executive Director Harry Hertscheg. In honour of the awards, guests enjoyed lunch prepared by culinary talent Blair Rasmussen, Executive Chef to the VCC, and toasted winners with wines from Spain, this year's Festival theme region.
SPIRITED INDUSTRY PROFESSIONAL (SIP) AWARD The Spirited Industry Professional Award annually honours an individual who has made a significant contribution to the sales, service or promotion of wine in British Columbia. The sixth annual SIP Award goes to internationally acclaimed food and wine critic, Jurgen Gothe. Gothe has seen his columns run in over 100 publications over the past few decades, and is currently the weekly wine columnist for the Georgia Straight. After 23 years hosting CBC Radio Two's DiscDrive, Gothe retired as the station's only double-gold-medal winning program host. Today, he does weekly spots for CBC on everything oenophilic, and can also be found on The Peak FM airwaves commenting on BC's local flavours.
The 11th annual Sommelier of the Year Award recognizes outstanding wine knowledge and wine service. This year's award goes to Owen Knowlton for his 500+ wine list at West restaurant, which also took one of the most coveted accolades in the trade competition: the Platinum Wine List Award. Driven to provide West guests wine that is high in value and quality (with a splash of boutique bottles and sommelier favorites), Knowlton has been sipping, spitting, and perfecting his wine knowledge over the last decade. The Sommelier of the Year is awarded based on votes by key members in the industry and is also included in the May Restaurant issue of Vancouver Magazine.
The Wine Professional Challenge gives sommeliers and wine professionals a chance to compete for the coveted Puddifoot Award. Currently in its sixth year, competitors were required to rotate around 5 judging stations and speak for 3 minutes on topics related to technical and varietal distinctions, flight tasting and customer service. This year, the challenge winner was Jay Whiteley of Hawkswort
Vancouver's top chefs vied for gold on Wednesday night at Fetzer Great Beginnings, Flavours of the City. Chefs from Bearfoot Bistro, One Hundred Nights at OPUS Hotel Vancouver, Cibo Trattoria, DiVino Wine Bar, Sandbar, Diva at the Met, Prestons, Terminal City Club, and Uli's Restaurant all vied for top prize from a panel of judges that included the city's top food and wine journalists. This year's award for best food and wine pairing went to Diva at the Met Executive Sous Chef Jeff Kang.
The Quady Winery of Madera California hosted the 23rd Annual Quady Dessert Competition, inviting British Columbia's top pastry chefs, cooks and students to complement their orange muscat dessert wine, Essensia. At stake was a Grand Prize trip for two to California, as well as Silver and Bronze Prizes and C
Celebrating the best food and wine pairings in the business, restaurants in Metro Vancouver, Whistler, Vancouver Island, the Interior and Alberta have all been recognized for creating wine lists that complement their establishment's unique menu and concept. Candidates submitted their wine and menu lists, and were then visited by judges who reviewed their programs. The top restaurants were awarded Platinum, Gold, Silver, and Bronze, or commended with an Honourable Mention. The Wine List Awards are sponsored by Vancouver Magazine.METRO VANCOUVER
Blue Water Café + raw bar
West Restaurant
C Restaurant
Cioppino's Mediterranean Grill & Enoteca
Wine Room at Joey Bentall One
Au Petit Chavignol
Salt Tasting RoomSilver
Cactus Club Cafe
Provence Marinaside
The Observatory
The Salmon House
Zest Japanese Cuisine
ShuRaku Sake Bar & Bistro
Poor Italian Ristorante
Lift Bar Grill View
Yew Restaurant + Bar
Raincity Grill
Joe Fortes Seafood and Chop House
Honourable Mention
Goldfish Pacific Kitchen
Gramercy Grill
Joey Restaurants
Hart House Restaurant (Burnaby)
RimRock Cafe Whistler
Araxi Restaurant + Bar
Honourable Mention
Ric's Grill
The Pacific Restaurant (Victoria)
Nautical Nellies Restaurant
Stage Small Plates Wine Bar (Victoria)
Veneto (Victoria)Honourable Mention
The Landing West Coast Grill (Nanoose Bay)
The Marina Restaurant (Victoria)
La Bussola (Kelowna)
Honourable Mention
Emerald Lake Lodge (Field)
Local Lounge . Grille (Summerland)
The Restau
Whitetooth Mountain Bistro (Golden)ALBERTA
Divino Wine & Cheese Bistro (Calgary)
River Café (Calgary)
Vin Room (Calgary)
Cilantro (Calgary)
The Ranche Restaurant (Calgary)
Ric's Lounge and Grill (Calgary)
Honourable Mention
Taste (Calgary)
Ric's Grill S
The Vancouver Playhouse International Wine Festival, Canada's premier wine show, runs from March 28th to April 3rd, 2011. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2011, the theme region will be Spain and the global focus, Fortified Wine. The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979,
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Paris en Scene's Local Cuisine
Paris En Scene's Local Cuisine
There's a new dining experience on the Seine in Paris and it's all about Local Cuisine and Local Spectacular Sights. Starred Chef Tateru Yoshino follows the rhythm of the seasons and sources his vegetables from organic, local producers to provide his guests with a menu that is completely "terroir" while staying true to his Japanese heritage.
Olivier Jamey (left), Owner of La Compagnie de la Seine, pictured with Master Chef Tateru Yoshino, Michelin Star
Every Sunday evening, for an hour and a half, Paris lovers and Lovers of Paris can indulge in a gourmet meal while taking in the breathtakingly beautiful sights along the River Seine: Le Grand Palais, Assembleé Nationale, Eiffel Tower… and everything along the way and inbetween.
The Paris en Scene boat is configured a little differently than its predecessors: It's intimate seating for two, four or small groups; Its leather, elegant chairs and its floor-to-roof glass walls are all conducive to fine dining and romance. All for the very reasonable price of 50 Euro per person. And the departure is from St. Michel, just steps from the Notre Dame, which makes it unique among the Dinner Cruises along the Seine. They have also partnered with local businesses so that after your 1 and 30 minute dinner cruise, for an extra Euro or two you can take in a movie in the area or a theater show. Be sure to ask about what's on offer when you make your reservations.
For Spring the menu that Master Yoshino proposes is:
Richelieu en croûte, médaillon de foie gras, – A humble starter for what follows
Saumon « Stella Maris » mi cuit sans peau, – This salmon melts in your mouth. It is salmon cooked so perfectly that your mouth doesn't know if it's sashimi or if it's simply heaven.
crêpe de Vonnas & tomates au thym, – little cherry tomato pops of herb flavors a la Provence
Mont Blanc « maison », crème de marron & glace – if your only reference to Mont Blanc is Angelina's this will leave you gasping. So light, so flavorful, so classic and innovative all at once.
And while the food is amazing it is the landscape that will have you continuously turning away from your dinner companion. The 6:30 dinner cruise is timed just perfectly to catch the Eiffel Tower when it lights up in twinkling sparkles. For reservations: www.paris-en-scene.com
Paris Chefs Embrace Local Food
Posted By Paige Donner
Several of Paris's Starwood Group Hotels, in addition to independently-owned restaurants and cafes have dedicated their Spring menus to using exceptional, locally Ile-de-France sourced ingredients. Local here is defined as originating no farther than 200 km. outside of Paris. This both supports Ile-de-France regional growers and eliminates much of the negative environmental impact that long-distance transportation of food products requires.
At the Paris restaurants: L'Orénoc duMéridien Étoile, the First at the Westin Paris-Vendôme and the Étoiles at the Sheraton Paris-Charles de Gaulle, you will find these specially crafted "Local" gastronomic menus that are being served in their main dining rooms, for room service and even for conferences and meetings.
In addition, at Le Meurice, the triple-Michelin-starred Chef Yannick Alléno has created a "mythical and savory" menu which he has dubbed « Terroir Parisien® » that he is serving for his lunch time guests. A range of products he has sourced from nearby Ile-de-France villages including mint from la Forêt (52 km).
Similarly the new trendy Lafayette Organic on Grands Boulevards is featuring all organic produce and products from Ile de France. And if you choose to dine at the restaurant, Chez Bruno, you will have the chance to enjoy artisan coldcuts from Michel Ballereau, of Sceaux (14 km), farm-raised chicken from Pouligny à Jouy in Morin (76 km), and fresh cheeses from the 30 Arpents Farm in Favières (41 km). And that's not all, you will also get to try local honey from beekeeper Rémy Vanbremeersch and Carl Marletti's artisanale pâtisseries. And when you find yourself in the Denfert Rochereau quarter with an appetite for some local flavor, stop in at Ghislaine Arabian's restaurant, Les Petites Sorcières, where she is spotlighting the local produce of Claude and Catherine Gallienne from Neuville (67 km), and the fresh-baked breads of Parisien Jean-Luc Poujauran.
Vancouver Playhouse International Wine Festival March 28th to April 3rd
Meet the industry's top international trendsetters and principal vintners
Vancouver, BC, February 21, 2011 – To mark its 33rd year the 2011 Vancouver Playhouse International Wine Festival will welcome some of the most progressive winemakers and winery leaders in the world. From pouring at the International Festival Tasting to hosting events, these vin-pioneers are set to satisfy curious neophytes and seasoned oenophiles with personal, one-on-one meet and greets. Appearances from the following wine world celebrities are just a few reasons to partake in the weeklong festivities.
What's it like to be a woman in the grape trade? Vancouver-based sommelier and Playhouse Wine Festival host Daenna Van Mulligen(alias WineDiva), who has a decade-long list of wine tasting critiques in her purse, will be introducing an international group of female winemakers, proprietors and industry headmistresses at Diva(s) at the Met. Speakers include Ann Sperling, of British Columbia's 86-year-old Sperling Vineyards; Mary Ann Yewen, Director of Freixenet, one of the top selling sparkling wines on the planet; and Mariola Varona, the North American Export Director of the multi-award-winning Bodegas Martín Códax, specializing in the Albariño grape. Among other dignitaries, these wine queens will dish on the coveted wines they represent, as well as the stories behind their successes as principal businesswomen in a traditionally male dominated industry.
With direction from the biggest wine diva of them all, attendees will also enjoy a selection of small bites prepared by Diva at the Met's Executive Chef Quang Dang. Join this inspirational group of women on Tuesday, March 29th at the Metropolitan Hotel Vancouver, 645 Howe Street, from 6:00 – 8:00 pm.
When it comes to describing Spanish wine icon Miguel A. Torres, "legendary" is an understatement. Arguably one of the most important families in the history of Spanish wine, Legacy of a Visionary is thepièce de résistance of Festival week. Miguel is the fourth generation of Torres to preside over the acclaimed and centuries-old Miguel Torres Winery, a published author several times over, Decantermagazine's 2002 Man of the Year and Wine International magazine's 2005 Personality of the Year.
Moderator Anthony Gismondi will be discussing Miguel's influence and the Penedès region winery, whileguests are guided through a rare and diverse selection of wines from the Torres wineries in Spain, Chile and California.
One of the most anticipated events of the Festival, Legacy of a Visionary will held on Thursday, March 31stat VCC East, meeting room 8, 999 Canada Place Way, from 5:00 – 6:45 pm.
Join house wine's Michelle Bouffard and Michaela Morris as they explore the grandeur and the many guises of Grenache. This lesser known, but surprisingly common grape, was baptized as "Garnacha" by the Spaniards and has ties to cheerful rosés, fuller-bodied reds (think: Châteauneuf-du-Pape, Priorato and Rioja), and lusciously sweet elixirs. Prepare to taste some of its finest expressions hailing from Spain, France, California and Australia. Good Gracious Grenache! will be held on Saturday, April 2nd, at VCC East, meeting room 1, 999 Canada Place Way, from 3:00 – 4:45 pm.
Finding the perfect wine is like finding the perfect partner, it takes the right introduction at the right time. Oeno-enthusiasts are promised that proverbial "spark" at this year's much anticipated, Meet Your Matchevent. Chaperoned by master wine matchmaker and acclaimed wine writer, Anthony Gismondi, sippers will be invited to get up close and personal with the vinestars of the wine biz. These fascinating international winery principals are set to lead tasters first-hand through the intimate secrets of some of the world's most outstanding wines and wineries. Presented in a format that allows small groups direct and personal interaction with Festival celebrities, each group will have about 6 minutes to taste the producer's wine, hear their story and ask questions.
Included in the VIP list is proprietor Telmo Rodriguez, one of Spain's most celebrated and animated winemakers. Telmo sought out forgotten vineyards for the purpose of recovery and cultivation of abandoned indigenous vines to rave reviews, consistently scoring 90+ points. Alvaro Palacios, widely considered to be propelling Spanish wine into the modern era, acquired his first vineyard, Finca Dofí, in 1990, and will be pouring cellared wines for Meet Your Match guests.
Known for his outstanding Syrahs and Cabernets, South African winemaker Marc Kent of Boekenhoutskloof will be returning to the Festival with his much lauded The Journeyman Franschhoek 2005. David Guimaraens, a sixth generation to Portugal's Taylor Fladgate and Fonseca, is considered something of a winemaking genius at the international table. In December 2010, David released one of the world's oldest ports, SCION, to a limited group of collectors and connoisseurs, which at 155 years old, may be one of the only wines to have survived the pre-Phylloxera era.
If these wine experts haven't already satiated your taste buds, the event will also see Stefano Leone, International Export Director of Antinori; Louis Moreau, owner and winemaker of France's Domaine Louis Moreau; British Colombia's own Anthony von Mandl of Mission Hill Family Estate; Cristiano Van Zeller of Portugal's Quinta do Vale Dona Maria; Californian winemaker Rick Sayre of Rodney Strong; Rupert Symington, Joint Managing Director of Symington Graham's Port; and David Paterson of BC's Tantalus Vineyards. Meet Your Match is scheduled on Saturday, April 2nd at VCC East, meeting room 8, 999 Canada Place Way, from 5:00 – 6:45 pm.
The Vancouver Playhouse International Wine Festival, Canada's premier wine show, runs from March 28thto April 3rd, 2011. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2011, the theme region will be Spain and the global focus, Fortified Wine. The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979, the Festival has raised over $7.2 million to enable Western Canada's leading theatre company to mount 223 productions and develop extensive community outreach and educational programs.
The Shore Club generously presents the Vancouver Playhouse International Wine Festival.
Beverly Hills Wine Festival
When: February 27, 2011 2:00 PM – 6:00 PM
2025 Avenue of the Stars
Los Angeles CA
The Beverly Hills Wine Festival is bringing the best wines from around the world to one location for Southern California's tasting pleasure! Presented by ABM Medical, Tiffany & Co., Aston Martin, and Lamborghini of Beverly Hills. Over 100 wineries, breweries and spirits are participating to showcase their select varieties at the newly remodeled and ultra luxurious Hyatt Regency at Beverly Hills. Net proceeds benefit the Fran Drescher's Cancer Schmancer Movement.
Mad Men And Cocktails – A Vintage Comeback
Cocktails in Paris at Le Royal Parc Monceau
Vintage spirits and forgotten cocktails are quaffed anew. In a nod to tradition and technology, AMC's Mad Men Cocktail Culture smart phone app helps users master the forgotten art of cocktail mixing.
And in a campaign throwback, Mr. Peanut, the iconic Planters Peanuts character, has begun to talk (the voice of Robert Downey Jr.) for the first time in the 94 years since he was first introduced with the hope of "charming" consumers.
Vintage consumption is flourishing online and off. Call it the renaissance of retro, from once-passé décor aesthetics, to traditional barbershops for classic haircuts, to old fashioned sweets appealing to our inner child. Even the colors of yesteryear are back. Honeysuckle pink, specifically Pantone 18-2120 TCX, is the new-crowned hue of 2011. It recalls the lipstick our mothers wore, or maybe the tile in our '50s bathrooms. Crops of new restaurants pay homage to American culinary classics.
Tapping revived interest in forgotten fruits, veggies and animal breeds, "heirloom" businesses offer rare vintage produce. Lost Nation Orchard in New Hampshire offers orchard shares of Russian apples that arrived in the U.S. back in the 19th century. Chatham Marketplace, a food co-op in North Carolina, sells vintage varieties labeled with histories of their origins. Meanwhile, Thomas Jefferson's Monticello holds an annual Heritage Harvest Festival, bringing back old-fashioned gardening, local food and preservation of heritage plants.
Nostalgic travelers are ringing cash registers where happy memories were once made. Beset with budget cuts, the U.S. National Park Service hopes to inspire nostalgia with historic park brochures on its website, including a vintage 1913 one from Crater Lake National Park. Officials hope to evoke childhood memories of family vacations long past, when mom and dad might "see the USA in a Chevrolet" on a cross-country jaunt when gas was a quarter a gallon. Read MORE on KWE
San Francisco Sustainable Foods Summit Calls For Greater Transparency
Sustainable Foods Summit San Francisco, click HERE for FULL Story and Pictures
(London) January 28, 2011 – The North American edition of the Sustainable Foods Summit (www.sustainablefoodssummit.com) drew to a successful close last week, with many participants calling for greater transparency and accountability from the food industry.
Organized by Organic Monitor, the summit brought together about 200 executives at theRitz-Carlton in San Francisco on 18-19th January 2011. New horizons for eco-labels and sustainability were the focal theme of the 2-day summit.The summit explored the evolution of eco-labels – such as Organic, Fair Trade andRainforest Alliance – in an increasingly global food industry.
The advent of international supply chains is leading many consumers to become disconnected from agriculture andfood production methods. Scott Exo, executive director of Food Alliance, echoed the general sentiment at the summit, calling for the 'de-commoditization' of food products byproviding greater traceability to consumers. Seth Goldman, co-founder and president of Honest Tea, opened the summit with his keynote on the triple bottom line. By using the example of tea plantations in China, he showed how modernization does not always contribute to sustainability. Since its launchin 1999, Honest Tea has become one of the fastest growing ethical beverage brands in the US.
The first session explored sustainability initiatives in the food industry, with many speakers raising the question, 'how do you measure sustainability?' The use of metrics in sustainability performance was explored by Joseph McIntyre from AG InnovationNetwork. Albert Straus, founder of the Straus Family Creamery, shared his company'sapproaches to measuring the carbon footprint of its dairy operations. The importance of offsetting carbon emission was also highlighted by Theresa Marquez from OrganicValley who showed the role of organic agriculture in carbon sequestering. Sustainability in foodservice was covered by Bon Appetit Management Company, which is sourcing locally from small farmers.
Also in the morning session, Kenneth Ross from Global ID discussed future trends in eco-labels. His paper stressed the importance of IT in combating food fraud and providing traceability to consumers. Convergence of mobile and internet technologies is expected to allow consumers to get ecological and social footprints of their food products. The session ended with a lively debate on sustainability indicators and measurement.The second session honed in on ethical sourcing and sustainable ingredients. The opening papers examined the role of Rainforest Alliance and Fair Trade standards in lowering social and ecological impacts of food products.
Nasser Abufara from Canaan Fairtrade explained how social enterprise can improve lives of marginalized growers.Using case studies of three of the most traded food commodities, sustainable sourcing was discussed by Green Mountain Coffee Roasters, Theo Chocolate and Givaudan.
Marketing & distribution innovations were the subject of the third summit session. Leading retailers – Fresh & Easy and Safeway – shared some of their ethical trading and marketing initiatives. Alex Petrov from Safeway showed how its O Organics label had transcended the boundaries of a private label without cannibalizing manufacturer brands.Fresh & Easy, a subsidiary of the global retailer Tesco, explained how it was raising the bar by implementing new ethical codes of conduct. Ellen W. Feeney from Whitewave Foods shared her experiences in developing brands to meet consumers' needs for healthy and ecological products with the 'planetary health' initiative.
The last session of the summit – organic plus strategies – began with an update on theglobal organic products market. Amarjit Sahota, President of Organic Monitor, showed how pioneering organic food companies were integrating sustainability into their corporate ethos and how some eco-labels were converging. Proceeding papers gave case studies of such developments. Equal Exchange stated how companies could intertwine organic and fair trade practices, whilst the Brazilian company Native Organic Products shared its raft of sustainability actions.
Using wine as a case study, the potential of biodynamic foods was explored by Demeter USA and Fetzer-Bonterra Vineyards. Chad Smith from Earthbound Farms closed the session with an interactive discussion onecological packaging for sustainable food products.The third edition of the executive summit raised many questions about sustainability inthe food industry: Will an eco-label ever fully represent sustainability? What ecological and social parameters are most important in such a standard? What are the most efficient methods to measure sustainability? Where is the line between green marketing and greenwashing? How can companies become more sustainable in distribution andpackaging?
The next editions of the Sustainable Foods Summit aim to address such questions. About the Sustainable Foods Summit Organized by Organic Monitor, the aim of the Sustainable Foods Summit is to discussand debate the major issues the food industry faces concerning concerning sustainability and eco-labels. The proceedings of the North American summit (San Francisco, 18-19th January 2011) are available for a small professional fee. More information is available at: www.sustainablefoodssummit.com
Organic Monitor has announced the dates of the next editions of the Sustainable FoodsSummit as…European edition Amsterdam (23-24 June 2011) North American edition San Francisco (17-18 January 2012)
In 2011, Organic Monitor is celebrating 10 years ofencouraging sustainable development. Since 2001, we have been providing a range of business services to operators in high-growth ethical & sustainable industries.www.organicmonitor.com
Le Comptoir de Tunisie
On a snowy, wintry day in December, a friend invited me for lunch. The address he gave was in the Palais Royal quarter of Paris, which is one of my favorites and also easy to get to. Normally. Not so easy, in fact, when snow has halted Paris's bus service and sent all and sundry scurrying to the city's connecting arteries, otherwise known as the Metro.
His description of Le Comptoir de Tunisie, could not have been more intriguing…nor enticing. Always one to be drawn to what might be a "Secret Garden" experience, the upstairs semi-private dining area of this spice shop, sounded like it was not just centrally located and exotic, but also off the beaten path.
Le Comptoir de Tunisie is indeed a secret garden that perches there on its white-cushioned and sofa decorated second storey, overlooking rue de Richelieu. It's a taste of Tunisie in the heart of the Palais Royal/Louvre district of Paris.
There's no need for any translation of the menu, there is one dish offered for the noonday meal, the only meal the cosy dining room offers. On the day I dined with my friend, our meal started with a subtle and delicately spiced pumpkin soup. Watching the big fluffy snowflakes float down onto rue de Richelieu on that cold wintry Paris day, there wasn't anything else in the world I would rather have been eating at that moment.
Equally as comforting was the fish that followed on its plate of couscous. The cook, a native Tunisian who didn't seem to speak much French or English, explained through the Parisienne proprietress (whose daughter-in-law and granddaughter are Tunisienne) that she cooks the same meals that she used to for her family back home.
Wine is served with the meal. A delightful fruitcup flavored with orange blossoms and anise provides just the accent for the apres-repas. Though, if your hostess takes a fancy to you, she just might serve the dark, rich strong coffee with a plate of assorted Tunisian sweets, authentic and lightly epicee'. Meal costs 15 Euro, before tax and tip.
Le Comptoir de Tunisie, 30 rue de Richelieu, 75001 Paris www.lecomptoirdetunisie.com
Bocuse d'Or Winner 2011 is Rasmus KOFOED – Denmark
The winner of the Bocuse d'Or 2011 is Rasmus KOFOED – Denmark
Read More on Local Food And Wine
(23-24 January 2011) Lyon, France Rasmus KOFOED, representing DENMARK, has won the Bocuse d'Or 2011 trophy and €20,000 in prize money.
Second place, Bocuse d'Argent : Tommy MYLLYMÄKI, representing SWEDEN, won the Silver Bocuse trophy 2011 and €15,000 in prize money.
Third place, Bocuse de Bronze : Gunnar HVARNES, representing NORWAY, won the Bronze Bocuse trophy 2011 and €10,000 in prize money.
Several special prizes were also awarded: – Prize for the 'Best Commis', awarded by the Bocuse d'Or Winner's Academy: Kinari KOYAMA, Commis to Tatsuo NAKASU, JAPAN – Special 'Fish' prize: Franck GIOVANNINI, SWITZERLAND – Special 'Meat' prize: Jérôme JAEGLE, FRANCE – Prize for the best promotional campaign: GUATEMALA – Prize for the best Poster, as selected by visitors via the internet website:
SPAIN As part of the Sirha 2011 trade exhibition, performing in dedicated contest kitchens facing the public at the heart of the brand new Paul Bocuse hall, 24 chefs from all regions of the planet took up a major challenge: that of preparing within 5.35 hours, during an extraordinary show, two perfect dishes using the official products of the Bocuse d'Or 2011: Scottish lamb for the meat dish and Monkfish, Crab and Scottish Langoustine for the fish dish.
All Photos Courtesy of Francis Mainard/ Bocuse d'Or/ Sirha.
To judge the 24 candidates, the jury was composed of 24 influential chefs who are emblematic of each country represented, under the aegis of 3 exceptional presidents: Paul Bocuse, President Founder, Yannick Alleno, Honorary President (3* Chef at the Meurice, Silver Bocuse 1999) and Geir Skeie, President of the International Jury (Bocuse d'Or 2009)
Cahors, Malbec From France's Black Wine Region
by Paige Donner
Malbec from Cahors region in France has a history. Yes, it's true, Malbec from Argentina has been getting all the attention of late, but there's another region, the Cahors region in France,whose history with Malbec dates back millennium.
With the marriage of Eleanor of Aquitaine to England's King Henry II in the 12th century, the vines of Cahors first won favor among Europe's nobility. It was, even in those days, referred to as "Vin Noir" or "Black Wine" because of the deep, rich color its Malbec grapes give. It became so well-liked that by the 13th century Cahors Vin Noir represented nearly 50% of the wine exports out of Bordeaux.
Argentina's most popular Malbec region, Mendoza, was, in fact, planted with Cahors Malbec vines during the 1800s. In 1971 France's then President Georges Pompidou decreed that the wineries of Cahors would be classified as AOC (Appellation d'Origine Contrôlée).
Malbec is the emblematic grape of Cahors. The region hugs the River Lot, along 60 Km. and 30 km spanning either side. The regions' nine distinct terroirs span from 100-300 meters high. The picturesque region just East of Bordeaux is equal distance from the Atlantic Ocean to the Mediterranean to the Pyrenees. The area is considered one of the best in the world to cultivate Le Grand Vins, or Grand Cru "statut de Falerne," in particular from Malbec grapes. The region is the "Burgundy of Malbec."
According to vintner Bernard Bouyssou of Château Armandière, it is also one of the prettiest little areas in France. And if it is somewhat overlooked due to its famous neighbor, Bordeaux, and Argentina's comeuppance in Malbec wines, all the better for those who love the black wine from Cahors. There are definitely deals to be had!
The regions' vineyard production averages out like this: Cuvees Tradition, round and structured, 70 – 85% malbec, about 7 Euros, can save for approximately 5 years. Cuvees Prestige is 85 – 100% malbec grapes and you'll find this class of wine to be full-bodied and appealing to the gourmand palate. These bottles you can save 5 – 10 years and can find in the 7 Euro to 14 Euro price range. The Cuvees Speciales is 100% Malbec, is regarded as intense and complex. These wines can be kept for 10 years and more and often start at about 14 Euros.
The nose you'll get with Cahors Malbec are:
Violet – this is the signature aroma of wines whose grapes were raised in "grands terroirs"
Menthol – this fresh note sets the Cahors Malbec apart from Argentina's and also from the other South West wines from France. It borders on hints of eucalyptus.
Truffle – this bouquet is the height of the Cahors Malbec. The region has a strong truffle and foie gras culture during the late fall season. It stands to reason that the terroir would yield a mushroomy, woody nose to its wines. It enhances after 5, 10, 15 years.
Cassis – with notes of blackberries and blueberries
Cerise – cherry, dark red, that evolves into plummy notes
Licorice – more than an aroma, the licorice bouquet can at times be reminiscent of a nice savory piece of licorice floating around on your tongue
Vanilla – the signature note of the Cahors Malbec raised along the Lot
If you'd like to read up on the region before visiting, perhaps a novel is the way to delve into the culture: The Novel of The Black Wine, by Jean-Charles Chapuzet. You can find it on Feret.com.
For more information about Cahors AOC and French Malbec wines, Click Here.
Chefdance at The 2011 Sundance Film Festival
2011 Confirmed Chef Line-Up
Friday, January 21 – Brian Malarkey, Season 3 Top Chef
Saturday, January 22 – Jared Van Camp, Quality Social in Chicago, James Beard Nominee
Sunday, January 23 – Kerry Simon, Palms Palace in Las Vegas
Monday, January 24 – Michael Chow, Mr. Chow (receiving ChefDance Legend Award 2011)
Tuesday, January 25 – Jared Young, Winner of Iron Chef
Chefdance was started in 2004 and coincides with the Sundance Film Festival every year to provide the perfect marriage of fine food with film for a culinary experience unlike any other. Chefdance's acclaimed chefs bring their culinary expertise, passion, and life story to your table. I hope you are able to join us in this unique and memorable experience! For more information on Chefdance, please visit http://chefdance.com/.
by Paige Donner
The cutest, funnest, hippest cooking class in Paris is not easy to get into. Not easy at all. Which runs directly contrary to the vibe once you're in. Amongst a citizenry that takes its food seriously (UNESCO! cultural heritage designation!) cooking classes among youngfolk have become the thing to do.
It's almost replaced hanging out at cafes and smoking cigarettes all afternoon discussing the tortures of romantic love as the thing to do when you're young, single (or in a couple) and looking for some social activity. Well, scratch that. It has replaced it.
There are increasingly more chef "ateliers" springing up and those that have always been around and are now being rediscovered. What the French have found is that a cooking class is 1) Fun 2) a great ice-breaker 3) a level playing field 4) a learning experience and 5) a great way to enjoy a meal or a dessert.
The Super Hip "concept" store, Colette, which is located at 213 rue St. Honoré is the location for Cooklette. The store has such a following that the cutest boys in Paris hang outside of it 5 minutes after closing pleading with the bouncer/doorman to let them in for just another 10 minutes so they can find a last-minute gift for their girlfriends. The 7 ft. tall bouncers invariably say, "No." Explanation is that it happens every day. But that's what Colette has become: The trendy Parisian club of concept stores.
Downstairs, in the Water Bar, on the first Friday evening each month, they stage "Cooklette" which is their free cooking class. How do you get in? You have to be one of the first twelve to sign up on their website as soon as they announce the date in their newsletter.
January's class was devoted to making Galette des Rois. These are the flat round tarts filled with almond paste that the French eat for the New Year. Custom has it that the cake must be cut into as many parts as there are people present, plus one.
It is also always baked with a tiny feve which is a small porcelain figurine or button that designates the recipient the "King" or "Queen"for a day. Another custom, which Cooklette faithfully practiced, is that the youngest in the group sits under the table and chooses who gets the pieces of cake and when. This is so that the person who cooked the cake can't choose who gets the feve. Égalité, Fraternité, Degousté!
The La Galette Colette class was taught by Catherine Kluger who is famous among Parisian gourmands for her Tartes. Her Tartes Klugerare at 6 rue du Forez in the 3rd. She does sweet and savory tartes: Zuchini, Tomato, Mozzarella; Ham, Parmesan, a touch of Bechamel with some Bacon Crispies on top. Sweet tartes include: Tarte au Cafe' with grains of coffee and chocolate; Tarte a La Mousse au Chocolat Noire; Rhubarb and Milky Rice.
A very self-effacing chef, Catherine approached the class as if she were teaching a group of friends in her own kitchen. She used her own recipe which rendered a simple but flavorful frangipane galette that was moist, flavorful and flaky.
According to Anais Sidali, Cooklette is just something that Colette does because they want to offer a fun activity for their customers to participate in. The downstairs Water Bar is an ideal location. They just pushed some of the center tables together and Voila' we had a cooking atelier. Diners were welcomed to stay and observe at the booths that hug the walls of the 20-cover or so blue and white simple diner. A Marseille-based blogger, So Food So Good, did just that
To my left was Stephane Bureaux, the author of Design Culinaire, a book full of fantastic photos and food ideas. Colette sells the book and still has a few copies left. You can't miss it: It has a carrot and a fork on its cover. As far as culinary concepts go, Design Culinaire is to food what haute couture is to fashion.
To my right were a couple of young ladies who had, after three attempts, finally gotten lucky enough to get the reservation for the course. According to Sidali, they don't take reservations months in advance, just the first ones to sign up that month get to come. It attracts the most passionate foodistas: The girls were raving about their intended brunch that Sunday at Chloe S.
Our advice: Subscribe to the Colette Newsletter; Sign up for Cooklette the second it's announced; Get Ready for some Culinary Fun 'cuz it's a nice cooking class if you can get it.


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Part 1!
Part 2!
Posted in Reading, Writing, tagged alison dubai, Girls from the River School, poetry, reading, senior reading, susquehanna, Writing on November 16, 2010| 1 Comment »
Part 1!
Part 2!
Posted in Writing, tagged bad poems, four things, good poems, Joseph Scapellato, poetry, Writing on November 12, 2010| 1 Comment »
Almost anything can be a poem.
Very few things can be good poems.
Many things are good poems in some contexts, but bad poems in others. This does not mean that you have to like these poems, even if you can admit that they are contextually good poems. You can still think that they're boring.
Steal, but don't copy. Steal aspects. For example, I'm stealing from our revered professor, Joe Scapps, right now. But I am not trying to be Joe Scapps; I do not have a mustache on my face.
Posted in Reading, Writing, tagged babies, chapbooks, dead babies, eating babies, sabrina orah mark on November 8, 2010| 2 Comments »
"3. For a long time something beautiful was going to happen.
4. But this was not the beautiful thing" (Mark 9).
I had my senior reading and have been fighting with the internet to get it online. But soon.
Chapbooks available, as soon as I print more, send me your address, and I'll send you one!
Karla says I need to start throwing my poetry self against walls in the dark. I had a dream I ate a baby the other night. Sabrina Orah Mark would be proud, but I just can't make myself turn it into a poem. Alison Dubai is one dead baby enough.
Works Cited:
Mark, Sabrina Orah. "Don't Just Do Something, Stand There!" Gulf Coast 22.2 (2010): 9-12. Print.

subset: commoncrawl


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Genuine Opportunity on Popular Hospitality Strip
North Shore City
- Proposed Usage
- Tourism & Hospitality
- Property ID
- 1c048md
Spacious Restaurant Bar. Fall in love with this well located restaurant /bar with a great courtyard suitable for all kinds of functions and a large impressive commercially equipped kitchen which would be any chefs dream in which to work.
Currently European, this restaurant could suit countless food styles. It is a prime spot for business people, locals and tourists alike. The business has potential galore for an experienced operator and is an exciting opportunity for a passionate and experienced foodie who wants to make a mark on the hospitality scene. Could this be you?
Savvy operators must view! Put your own stamp on this brilliant space and reap the rewards.
The asking price is way below set up cost at $600,000 plus stock of approximately $20,000. Imagine the possibilities.
Call Heather Notaristefano on 0274 288 246 to discuss in strict confidence and make an appointment to view.


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If you are wondering how to do your homework using an online service then consider these questions we are most frequently asked by prospective customers. You will learn that we offer a reliable and expert service for English language homework help and answers to all kinds of problems.
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Our company has been providing school and university assignment help for over 5 years and we have satisfied customers in 120 countries. We can show you how to do your homework with examples of similar solutions, edit and suggest improvements to your own work, research for background data, or write for you from scratch. We have a large pool of experts and they can give high level tutoring in subjects from engineering and science, to literature and the law. Go to our website to see our full subject listing and types of assistance.
How Long Will It Take You to Do My Homework Assignment?
By going to our website and filling out the simple order form, then making a secure payment, you can be communicating with an expert who is matched to you within minutes. You can agree a work schedule that suits the work intended. In general for us to go through our rigorous proofreading and checking requires around 24 hours. For emergencies we can mobilize extra English experts so that our homework help online team can do a document check in 6 hours whilst still maintaining high quality.
Can I Trust Your Help with Homework Online
We are always available for assignment writing help with close personal attention and complete confidentiality. You will see below that our assignment writing service staff are expert and work in such a systematic way to ensure error free and original work every time. We are never late with delivery nor will we ever change the price, your initial payment covers everything. We want you to come back to us and your sense of security is important to us.
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In case of prolonged or short-term exposure of a strong sound to the hearing aid, acoustic trauma may occur.
There are two types of acoustic trauma - Acute and Chronic. Acute injury occurs due to short-term effects of suppressive and high sounds and accompanied by pain.
During the histological study of the snail, which was experimentally subjected to acoustic trauma, hemorrhage was detected in the snail and displacement, as well as swelling of the cells of the spiral organ.
In everyday life, noise is common, or chronic acoustic trauma. Provocates its factor of tiredness, that is, the constant action on the organ of hearing tumultuous sounds.
Hearing disturbances that occur due to short-term noise effects can be stopped. However, quite differently, when there is a prolonged and repeated sound effect on the hearing organ. It ultimately can lead to atrophy of the cortia organ. The rumor is even more pronounced if it is affected by vibration and noise at the same time.
Professional deafness or deafness is a consequence of modern production that can not be imagined without machines, machines and other very loud mechanisms. Prolonged action of such a noise leads to a deterioration of human hearing. No noise is also impossible to imagine and huge metropolis, along the routes which day and night travel is moving.
Symptoms and first aid
Symptoms of acute acoustic ear injury may include tiredness, sharp pain in the ears, bells or noise. In this case, you should contact your doctor immediately.
The first aid to be given to the victim is to take a sterile cotton or gauze swab, close the external auditory passage, then fix the tampon with a bandage and send the victim to the nearest hospital.
Treatment and prevention
At the initial stages of professional deafness, you need to think about changing work. If a person works at a noisy enterprise, he must strictly adhere to the rest regime and the rules of individual protection from industrial noise.
For treatment there are a number of measures of general-purpose therapy, as well as the use of sedatives. It is recommended to take hydrogen sulphide or coniferous baths for general effects on the central nervous system, and for the purpose of improving blood circulation and increasing the oxidative processes, a course of vitamin therapy is prescribed.


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These days it has become a boom in the cosmetics market to produce eyelash enhancers and compete with the growing new brands. My article is not touching upon how to choose the right brand for the eyelash enhancer, but gives a general outline to good and bad side effects of applying eyelash enhancers.
Most of the woman and girls carry a mascara in their purse. It's not by chance, as mascara gives a better look to the eyelashes, makes them thick and gorgeous. Another solution that woman and girls prefer, is applying artificial eyelashes, which, by the way, has become awkward with the growing tendency of using a natural way of growing eyelashes with the help of eyelash enhancers.
Why is it awkward to use artificial eyelashes? To stick them to your natural eyelashes you need to use gum. Imagine the results after you have taken off the artificial eyelashes from the natural one; sure, it results in eyelash loss.
Before continuing with a better solution for enhancing your eyelashes and discussing its side effects, let us see what eyelash enhancer is, what are its ingredients.
Irrespective of the fact that applying eyelash enhancers are a natural way to grow the eyelashes, one should not ignore the side effects those products can cause. Eyelash enhancers, having ingredients like bimatoprost, lantanoprost, and prostaglandin have been known to darken blue eyes, to cause a blurred vision and brown red rings round the eyes, irritation and itch. Moreover, the early use of products with the above mentioned ingredients will develop resistance to other medicaments in the eyes.
However, I am willing to offer you some tips how to take care of your eyelashes by not only relying on eyelash enhancers (these are tips and tricks mostly offered and discussed in forums, that I found more or less helpful).
To take care of your eyelashes, one should start with a healthy diet to boost the growth of the body hair in general. While choosing a mascara and eyelash enhancer, ensure that they are the possible natural ones. Try to avoid using too much mascara usage and curling your eyelashes. Choose corrects makeup removers for eyes and skin. The process of removing mascara from the eyelashes requires you to be gentle enough not to rub them.
If the natural way of getting full and long eyelashes does not really fulfill your goals, there are always the alternative ways like artificial eyelashes, eyelash extensions to get the result you desire.


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Holiday Bombshell: Hot Coco Dreams Makeup Tutorial
Happy Holidays Darling Divas!!!
The Turkeys have been stuffed and all your Black Friday, Small Business Saturday, and Cyber Monday needs have been met and it's finally DECEMBER!!!!! I announced earlier this week that starting December 3rd I would start another monthly series on the blog! Now there were some technical difficulties so instead I'm posting it today on the 4th! I hope you all don't mind! This Series is called Holiday Bombshell and it is a 10 video makeup series that are all inspired by the holidays! So to kick off this series, I decided to do a makeup look inspired by one of my favorite things to drink when its cold HOT COCO! This neutral brown look is totally wearable and can be rocked as an everyday look if need be. So enjoy the video and meet me below for more details!
I hope you enjoyed! I am sooo upset about the qualty of this video! I'm having alot of problems with my equipment, and I am hoping to replace and add somethings to make better videos for you all soon! Hopefully this will still do! I didnt want it to hold me back from making videos!!
So enough of me explaning myself, lets get into the details!
Whats on my Eyes
Too Faced Shadow Insurance
Different Shades of Brown's and Whites from my Sephora Palette
BH Cosmetics Flawless Brow Trio in Medium
BH Cosmetics Corrector and Concealer Palette in Medium
Absolute Black Liquid Eyeliner
NK Cosmetics Black Mascara
Whats on my Face
Lustrare Concealer in Light
Maybeline Dream Liquid Mousse Foundation in Cocoa
Ruby Kisses HD Setting Powder in Rich ( Sorry I Said Earth in the video!!)
What's on my Lips
NK Cosmetics Lipstick in Mystics
Some Pics!


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Tag: flying saucer crash
Was the Berwyn Mountains Incident the Roswell of Wales?
by Angela Tempest | Aug 13, 2016 | Classic UFO Cases | 2 |
If you start talking about crashed UFOs, the first name that comes to mind is Roswell. Here in...Read More
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Visit Wales for two nights of tranquillity at the 4* Llangoed Hall. Situated in the beautiful Wye Valley, this historic country house hotel offers the perfect escape. All the rooms have been individually styled and are packed full of character, and there are 17 acres of beautifully landscaped gardens, complete with maze, to wander. For a spot of culture, the hotel boasts a library, and a fine art collection from the likes of Whistler, Augustus John and Herman Dudley Murphy. A full Welsh breakfast will be yours to enjoy each morning.
Ticket Price is just £349.00 – Book Your Tickets Now
More Info
Participant guidelines: Minimum age: 18 The experience content, equipment used and restrictions may
Includes: Two Night Stay for Two at 4* Llangoed Hall Individually styled, characterful rooms The Sunday Times
Locations: Wales – Powys
On arrival, you'll be greeted by a member of the team and shown through to your accommodation. Once settled, you're free to enjoy your time as you please. If dinner takes your fancy, the hotel's award-winning fine dining restaurant is ideal for fresh, seasonal food (available at an additional cost). Breakfast is included in your stay for each morning.
Book Your Tickets Now


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United Kingdom
Vivienne Westwood is one of the last independent global fashion houses in the world. Westwood continues to capture the imagination, and raise awareness of environmental and human rights issues. With a design record spanning over forty years.
Vivienne Westwood is now recognised as a global brand and Westwood herself as one of the most influential fashion designers as well as active campaigners in the world today.
Presenting twice per season during London and Paris Fashion Weeks, Vivienne Westwood is considered one of the most inspirational and avant-garde brands within the fashion industry.


text:
21360 Gateway Court
Brookfield, Wisconsin 53045
Email: email@example.com
Brochure (PDF Format)
Brochure (PDF Format)
Customer Worksheet
RBW-1000 Bustle Wheel Assembly
Bustle Wheels
U.S. Automation
presents the RBW-1000 and RBW-2000 Register Bustle Wheel
Systems. Both models feature tool-less adjustment of the
bustle wheel head
assembly. Positioning of the bustle wheel can be
accomplished quickly and safely without the need of hand tools
which could fall into the press. All bustle wheel trunnions and threaded pivots are
precision machined for easy adjustment. All bustle wheel
head assemblies are anodized to help prevent corrosion.
RBW-1000 Features:
Anodized Head Assembly
Delrin Outer
Wheel For Long Life
High Speed
Precision Ball Bearings Rated For 3000 FPM
Aluminum Hub For
Increased Bearing Cooling
Zinc Plated
Steel Mounting Bar
Easy, Smooth
Adjustment Without Tools
Each Bustle
Wheel Assembly Includes:
Bustle Wheel
Head Assembly (Number of heads vary with press size)
Mounting Brackets (Side Frame Block or Shaft Mount)
Zinc Plated
Mounting Bar
The RBW-2000
Air-Assisted Register Bustle Wheel System has all of the
features as the RBW-1000 plus the added advantage of air assist. A
small cushion of air floats the web over the top of the bustle
wheel. This allows the bustle wheel head to be positioned
over the top of a printed image area without marking. The
air-assist feature can be turned ON or OFF conveniently using the
control station located on the bar. When the air-assist feature is
turned off, the RBW-2000 can be used as a conventional bustle
All features of
the RBW-1000 plus;
Bustle Wheel Head
Bar Mounted
ON-OFF Controls
Bar Mounted
Regulator Assembly
RBW-2000 Air-Assisted
Register Bustle Wheel Assembly
Use Bustle Wheels?
wheels improve print-to-print color registration by reducing the
effects of paper fan-out on web offset presses. Fan-out is the physical lateral growth of the web
(and printed image) as it goes through the printing
As the
web grows in size laterally, so to does the image area. If the
image area grows too large, there will be registration and fit
issues when overprinting the next color on top of the image
In order
to reduce the effect of fan-out, bustle wheels are installed between
print units. There is typically a bustle wheel mounted in each
alley. By moving the bustle wheels slightly into the paper,
the paper will begin to bustle (dimple) causing the outer edges of
the paper to move inward. The inward movement of the paper
helps to fit the previous printed image to the next image that
will be overprinted. This greatly improves the fit of
the color-to-color register.
is not linear. Depending on the amount of moisture being
introduced into the paper separate adjustments are made
to each bustle wheel.
General Information - Home Page
Us About U.S. Automation
Maps & Directions
Printing Press Controls - Web
Detection Systems Ink
Levelers Ink Flow
Meters Web Severers
Anti-Wrap Systems Bustle Wheels
Industrial Controls & Inspection Systems - Machine
Vision Cameras Machine
Vision Lighting Data
Readers Sensors
If you
should have any questions or suggestions regarding this Web site,
contact our Webmaster.
Thank You.
© 2009 US Automation,
Inc. All Rights Reserved


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This is more of an "in addition to" post. So if you haven't read about my intro to this concept click here!
Anyways, I finished the first attempt at a paint stick pendant light this week and while it is a decent first try; I think I can do better. I think the bright colors don't help any either. But as for how it casts light, it's not bad. I'm glad I drilled the holes in it.
Here's how I did it: 1) Drilled a hole in the top for the light/cord. 2) painted the sticks separately (first white, then the color to maintain the true color of the paint)…3) Glued the paint sticks to the paper mache box. 4) drilled holes for a twinkle effect.
So when I finished, I wasn't as impressed as I thought. And as I was sitting there looking at it, and the lid left over from the box, I started thinking of other ways to do it. So there's a few pictures and a sketch of some other ideas in that slideshow. I may build another one, especially since a nice guy at home depot gave me 30 paint sticks when I told him what I was attempting to do.
Note for future paint stick building enthusiasts: the ones from home depot are much better quality.
Please leave your feedback on my first attempt. Thanks!


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Where there never was a hat
Things are heating up in Burbank, where agents have gathered to venture into Misty Hannah's Mind Palace RPE using the power of the Trickster's Top Hat Portal.
Tune in to facebook.com/ingress and twitch.tv/ingress to follow things as they unfold.
Join the conversation on my Google+ page.


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Research Statistics
Medical and Social Science Researchers
Need to find the best sample size for your study? Design a randomized trial? Conduct a survey? Find a statistical model for your data? Conduct a meta analysis? Design a survey or test instrument? Incorporate Bayesian methods into your analysis?
Whatever you need to learn on the statistical front, we probably offer a course in it. You can
Take individual classes as needed to boost your skills - see our course catalog - or
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Want to be notified of future courses?Yes
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I can't explain what it is like to crash and then recover. It is like my entire body shuts down. I've been reading lately about the central nervous system's involvement in CFS. I know it has severely affected my brain. I guess the CNS involvement explains the weird constellation of crash symptoms.
I don't breath right. My husband has caught me not breathing at all. He'll suddenly yell at me "Breath!!". I can't swallow properly and chewing food becomes a problem. My eyesight gets really fuzzy. I'm severely dizzy. First my ability to find the right word goes, then spelling, then typing, then speech altogether. When I've been really bad thinking in complete sentences has been impossible. It is like my brain is swimming and is no longer connected to my body in any way. It is a strange sensation. One that I've only experienced prior to fainting. But during a crash it is constant.
When I'm coming out of it it is like a veil being lifted. Suddenly I can think again. Then I can see. Soon I'll be able to get off the couch and walk around without that weird floaty tilt-a-whirl feeling. I'm curious how far I'll come out of the pit. I won't know until tomorrow.