1. PLATINUM THURSDAYS:

Platinum Thursdays: Changes, Nairobi. Westlands.

Catchline: 3 BEERS AT 500 KES TILL MIDNIGHT.

This Thursday, enjoy three beers at the unbelievable price of 500 Bob, i.e fare ya kwenda Rongai.  They also have interesting rates for shots and other drinks, rumor has it that shots of zapa go for 50 bob. So go out and release some of that tension at changes in Westlands.

2. ACE THURSDAYS.

ACE THURSDAYS. SKYLUX LOUNGE, WESTLANDS. NAIROBI.

Catchline: TODAY WE CELEBRATE THE SHERIFFS BIRTHDAY.

Join Dj Ace at the Skylux lounge as they celebrate “The Sheriffs Birthday” this Thursday at the Skylux lounge.

3. CREW NIGHT. MOMBASA.

CREW NIGHT. IL COVO, BAMBURI. MOMBASA.

Catchline: WINE AND DINE AT IL COVO AND RECEIVE A COMPLIMENTARY BOTTLE OF SMIRNOFF VODKA FOR EVERY GROUP OF FIVE OR MORE.

4. ICE THURSDAYS.

ICE THURSDAYS. RNB CLUB WESTLANDS

Catchline: BLACK ICE AND SHOTS AT KES 100.

5. THE KARAOKE THURSDAYS.

KARAOKE THURSDAYS. 7 DEGREES. WESTLANDS

Catchline: FREE DRINK EVERYTIME YOU DRINK.

Time: 7:30 PM to 11:00 PM

PERFORMANCES:

DJ RILLIANCE – CLUB TORTILAZ: Garden Estate.

And with that, i wish you a patient filled Thursday evening.

1. PLATINUM THURSDAYS:

Platinum Thursdays: Changes, Nairobi. Westlands.

Catchline: 3 BEERS AT 400 KES TILL MIDNIGHT.

This Thursday, enjoy three beers at the unbelievable price of 400 Bob, i.e fare ya kwenda Rongai. The theme as they pointed out is revolving around keeping the peace. They also have interesting rates for shots and other drinks, rumor has it that shots of zapa go for 50 bob. So go out and release some of that tension at changes in Westlands.

2. ACE THURSDAYS.

ACE THURSDAYS. SKYLUX LOUNGE, WESTLANDS. NAIROBI.

Catchline: CELEBRATING PEACE.

Join Dj Ace at the Skylux lounge as they celebrate peace this Thursday at the Skylux lounge.

3. CREW NIGHT. MOMBASA.

CREW NIGHT. IL COVO, BAMBURI. MOMBASA.

Catchline: WINE AND DINE AT IL COVO AND RECEIVE A COMPLIMENTARY BOTTLE OF SMIRNOFF VODKA FOR EVERY GROUP OF FIVE OR MORE.

Il Covo mombasa are holding a crew night, good music and plenty of people to socialise with as we await the results patiently.

And with that, i wish you a patient filled Thursday evening.

Plan Check -  fried chicken

Recently Angeleno Magazine celebrated their Annual Restaurant Awards with Live & Dine LA, a party at the Fairmont Miramar. Some of the award winners brought their best dishes including Plan Check‘s fried chicken. It was pretty amazing to me they were able to keep the chicken crispy at a food festival. Considering the ones I’ve been too, Angeleno’s event is one of my favorites because the lines are not too long and there’s plenty to go around to everyone.

FIG – pork taco

Resident restaurant FIG lined their booth with sheets of pork skin one could break off to eat and served pork tacos.

Freddy Smalls – charcuterie

Over at Freddy Smalls, they were serving Carpano Antica sweet vermouth and soda along with sausage and a slice of potted meat. It was one of my faves of the night.

Blind Barber

I have heard so much about Blind Barber and when I spotted the hot bartenders, we rushed over to try a cocktail or two.

Blind Barber – Strawberry Fields

Blind Barber – Hot Heather

My friend had the Strawberry Fields (Stoli vodka, lemon, honey, strawberries, parsley) and I had the Hot Heather (Milagro tequila, lemon, amber agave, grapefruit, ginger, pineapple). We both enjoyed our drinks.

Pali House – chicken pot pie

Pali House – peanut butter mousse

I hadn’t been to Pali House before so it was a treat to try their miniature chicken pot pie and decadent peanut butter mousse dessert.

Post & Beam – short ribs

Another restaurant I haven’t tried is Post & Beam. We had their short ribs. It was interesting to see short ribs making a come back after the offal-licious and daring foods from previous food fests. I didn’t see any octopus whatsoever here.

Tar & Roses – chicken oysters

Tar & Roses – Pig’s tail

After sampling the chicken oysters and pig’s tail from Tar & Roses, I’d like to check out the restaurant in Santa Monica. I thought their offerings were quite daring and the pig’s tail was a massive portion. It almost seemed pre-historic compared to the other pig’s tail dishes I’ve had around town.

Kitchit- Meg Hall

Kitchit, a catering service that brings chefs to cook in your home. The host can pick themes and the chefs do all the shopping, prep and cooking. The service started earlier this year in L.A. and at the Live & Dine LA event, they invited everyone to to try some dishes. The first thing I had was a pulled pork ribs from Chef Meg Hall.

Kitchit – ceviche

Kitchit – arancini

Kitchit – short ribs

It was nice to sit down to try a number of dishes including ceviche, arancini and the short ribs. It did feel like a party with the festive flowers and neat decor. I explored their website and the prices aren’t too unreasonable. It would be like dining in a restaurant but in the comfort of your own home.

Short Order – chicken wings

We missed a few spots like Picca Peru, Blue Cow and Coolhaus but I go there often enough and I know I’ll eventually get back to try the favorites.

We got the chicken wings from Short Order and once again I was reminded how I still haven’t written about the place. I’ll have to get back there soon.

Il Covo – short ribs

And amazingly, I haven’t been to Il Covo yet. It was good to try their short ribs (see, I told you short ribs were making a come back!).

Cooks County – Huckleberry

Over at Cooks County, another spot I have to try, they were serving huckleberry meringues and blueberry ice cream. It was a beautiful way to end our fun food fest.

Angeleno Magazine

© The Minty 2012

Louise in front of the MSC Sinfonia which visited the port of Port Elizabeth this week. Picture: Salvelio Meyer

By Louise Liebenberg

F&B manager Hinesh Nensee in Sinfonia's Manhattan cocktail bar. Picture: Salvelio Meyer

Main restaurant Il Galeone where we enjoyed a lazy, Italian-themed lunch. Picture: Salvelio Meyer

The ship’s second restaurant is Il Covo while the buffet area on the pool deck also has a pizzeria and a grill flanking it. Then there are the six bars and four cafe areas to service, not forgetting guests also may call for room service 24 hours a day. No wonder you need to more patient and organised than most to do this job, as Hinesh suggests!
Cruising is said to be the world’s fastest-growing tourist industry. MSC Cruises, whose 12th liner, Divina, is being christened in May while the 13th, Preziosa, will take to the seas next year, is the fourth largest cruise company in the world. It also boasts the world’s most modern fleet – these ships are so modern they don’t even have rudders anymore, which means they are “manoeuvred” rather than “steered” in the old-fashioned sense.

Cruises heading our way

Good news for cruising fans is that the uber-elegant MSC Opera, Sinfonia’s slightly larger sister ship, is heading to South Africa in mid-November, including for a six-night cruise that will also visit Mozambique’s Portuguese Island and new destination Anakao in Madagascar, while its new year cruise will visit Reunion and Mauritius. There are several other options to come, including the quirkily named “cruises to nowhere” which sound idyllic on any day!
Sinfonia will also be back towards the end of this year including for a six-night new year cruise that will call at Madascar and other destinations as well as an 11-day cruise including Walvis Bay and the island of St Helena (where Napoleon was exiled) in January 2013. For details  about these and other cruises visit msccruises.co.za

Sinfonia’s splendid chef

Seafood risotto with prawns and tomato. Picture: Salvelio Meyer

Recipe: Seafood risotto with prawns and tomato

2 teaspoons olive oil; 12g chopped onion (about half a a smallish onion); 5g chopped fresh garlic (about 1 medium-sized clove); 50g ‘Roma’ rice (you can just use short-grained arborio rice); just under 2 cups of good seafood stock (I used an Ina Paarman fish stock sachet from her new range with just under 2 cups of boiling water); 20ml white wine; 20g mussel meat (about 2 heaped Tablespoons); 30g cooked shrimp meat (about half a cup); 20g prawn meat (I used 2 nice big prawns, blanched and shelled and which I then gave a quick fry in a bit of garlic butter right before adding to the risotto at the end of the cooking time); salt and white pepper to taste (watch out for too much salt if the stock is quite salty); 20g unsalted butter; another teaspoon of olive oil for; a few fresh rocket or basil leaves for garnishing

Method

Follow the preparation of a basic risotto: Heat the 2 teaspoons of oil, fry the onion and garlic for about two minutes, then add the rice and mix through for about a minute so it is coated with the oil. In the meantime you will have added the wine to the stock and heated it all together to make about two cups of liquids in total. Make sure it boils for a bit too so the  obvious alcohol taste can be tempered. Now start adding ladle-fulls of the stock to the rice bits at a time, stirring all the while and only adding more as it gets properly absorbed. In total from the time you start adding stock to the time the risotto is done it should take about 20 minutes – you can set a kitchen timer when you start to make sure you stay on track. Once you are almost at the end of the 20 minutes’ cooking time, add the mussel and shrimp meat and the prawns to heat through; ditto the tomato. By the time you’re done the rice must be creamy but still a little al dente. Check the seasoning and stir through the butter (I forgot to weigh it but only used about a teaspoon) and the extra teaspoon of olive oil to make it even creamier. Garnish with the rocket or basil and serve right away.

More pictures of the MSC Sinfonia

The MSC Sinfonia in all her evening splendour before departing for Cape Town from PE Harbour. Picture: Mike Holmes

Alessandro di Costanzo, the friendly and helpful guest relations manager from Naples, in the ship's La Baroque coffee shop. Picture: Salvelio Meyer

Allesandro (right) and two of his colleagues from guest services - Thomas Ten from Perugia in Italy and Jamie Lee Clark from London. Picture: Salvelio Meyer

Connecting with friends and family back home is a mouse-click away. Picture: Salvelio Meyer

The Sinfonia's passageways exude swish elegance. Picture: Salvelio Meyer

The ‘Duetto Imperiale’ appetiser of smoked salmon rosettes and prawn tails with Marie Rose sauce. Picture: Salvelio Meyer

Salvelio's main course of Marche style leg of lamb serve with prettily barreled new potatoes, tomato au gratin with aromatic herb bread topping and a rich, meaty jus. I had the beef fillet with green peppercorn sauce served with fanned out grilled lettuce. Picture: Salvelio Meyer

The chef’s ‘Gâteau Opera’ is a rich chocolate and coffee cake. I loved that it wasn't overly sweet but had a lovely, intense espresso punch. Salvelio had the apple crumble for pud. Picture: Salvelio Meyer

How vibrant is the Los Angeles restaurant community? One can look at the success of dineLA Restaurant Week for answers. For two weeks of the year, dineLA offers specially priced three-course meals at over 300 hundred restaurants, making some of the best dishes in town accessible to restaurant fans and diners looking to discover new places. The three course menus, offered for $16.00 – $28.00 at lunchtime and from $26.00 – $44.00 at dinner, make some of the most sought-after reservations accessible to everyone who wants to eat there.

Forty-one Charter Participating Restaurants are back for the 5th anniversary of dineLA, proving the longevity of the program and the benefits it provides to the local hospitality community. Charter participating restaurants include local favorites: BLD, Border Grill, Chaya Brasserie, Ford’s Filling Station, La Vecchia Cucina, Roy’s, Napa Valley Grille representing flavors from Mexico, Japan, Italy, Hawaii and many that highlight California ingredients.

For those that have been saving up for a special meal, this is the time to book a table at these luxurious hotel restaurants. Reserve a lunch for $28 or dinner for $44 for a three-course lunch at Bouchon to taste Chef Thomas Keller’s chicken liver mousse and mussels at lunch or trout and roast chicken at dinner. At The Bazaar the three course dinner comes with one starter, 3 plates and a dessert. If you’ve been meaning to try Chef Jose Andres’ uber modern take of the “Philly Cheesesteak,” this is the time. The Scarpetta dineLA menu features Chef Scott Conant’s famous spaghetti with tomato and basil or his short rib angliotti. Chef Vic Casanova’s Culina at the Four Seasons Los Angeles at Beverly Hills is readying his menu. General Manger Medhi Eftekari expressed his enthusiasm for the program. “We are excited to partner with Dine LA, as it is a great way to introduce additional members of the Los Angeles community to Culina, Modern Italian.”

Several new restaurants have signed on, including Malibu & Vine, Mercato di Vetro, and Il Covo. In a space that was once Joe Allen, Il Covo is a newcomer worth checking out. The cozy dining room and romantic patio make is a great space for date night or a family dinner. Il Covo’s GM Eric Rosenfeld is looking forward to dineLA. “We are participating in dineLA because we see it as an excellent opportunity for people to discover Il Covo at a great value. dineLA is instrumental in supporting the restaurant community, and encourages Angelenos to explore our culinary diversity.”

Casual Los Angeles restaurants have gotten in on the action and will be serving meals for $16 at lunch and $26 at dinner. Order three course feasts at Canter’s including their corned beef and Rueben sandwiches. In Little Tokyo Fat Spoon will be dishing up curries. On Beverly Boulevard Itacho will serve up Japanese izakaya dishes, sushi and sashimi. The new Short Order at the Original Farmers Market is on a mission to share their burgers with Los Angeles. Adding some old school spuds and custard shakes as well as dineLA diners will receive a $5 certificate to their bakery Short Cake to order pastries and Verve Coffee from Single Origin.

Il Covo

Heading up this celebration of Los Angeles restaurants, dineLA Director Stacey Sun told us that during Restaurant Week she’ll be eating at Petrossian Restaurant & Boutique for their “Farewell to Foie” menu. When asked about memorable Los Angeles restaurant experiences, Sun gets emotional. “Bar Kitchen is my version of ‘Cheers’ since it’s down the street from the office. I really enjoy going there because they have great service, cocktails, and their dineLA menu for January is awesome. They have roasted veal sweetbreads and rabbit on there for $34!” Sun grew up in LA and would go to Lawry’s for special occasions. “The food is consistent, the service is always on point and the dineLA menu is a great deal. Prime rib and lobster tail for $44? Yes, please.” She adds, “I’ve never had a bad dish at Night + Market and I’m a huge fan of the chef Kris Yenbamroong. He has put together a fantastic menu for Restaurant Week — it involves braised pig tails & trotters.”

Sun also emphasized dineLA partnerships, “The most exciting aspect for this January is that we’re celebrating our 5 year anniversary. We have 42 restaurants that have participated with dineLA from the beginning, which is amazing. We’re also really excited to partner with Expedia to promote Restaurant Week and overnight stays in LA. From now through February 3 anyone booking a participating dineLA hotel through Expedia will receive a complimentary $50 Malibu Wine Experience. It’s a great value and there are over 30 hotels included.”

Check the dineLA website for a complete list of restaurants and menus, then prepare to let the restaurants serve their loyal customers and woo new fans with this celebration of Los Angeles food.