Exploring the wide variety of Cancun cuisine will be a highlight of your visit to the local restaurants and various other food enhancing outlets in this wonderful destination. You will discover the greatest selection of dishes available to you here in a variety of places.

La Habichuela will be a must stop for authentic Caribbean cuisine, this restaurant has been in operation for 29 years and knows how to please your palette. A favorite menu item is Cocbichuela, this is an in house specialty, cooked with large chunks of lobster and shrimp simmered in a curry sauce and presented in a coconut shell, garnished with a layer of fresh fruit. You will find a menu stacked with an amazing choice of seafood dishes cooked with local tropical ingredients.

If you love the taste of the south then head to La Casa las Margaritas will get your taste buds sizzling with their tantalizing fare on hand for you to try. Mexican culture oriented and attention to detail in all foods prepared. The layout and design of the place and costumed staff take you to new dining heights with reminders of just where on the planet you are. Low music in the background and take yourself to a cantina where you can enjoy shrimp tacos or tequila chicken.

To try authentic Mayan food explore Pascal’s menu, the owner of the restaurant; Augusto Pastacinni has studied for years on the traditional ancient and exotic tastes of the Mayans, you will not be disappointed here with the taste of ancients! You will never experience anything anywhere else with the very popular Papadzules which are corn tortillas stuffed with hard boiled eggs topped with a pumpkin sauce and sprinkled with fried tomatoes.

Try some of the best Yucatecan food in the small place named Labna, located to the side of La Habichuela. Here they combine the food of the Mayans with a Mexican touch, try the deep fried turnovers bursting with shark and smothered with tomato sauce. To experiment, you can try the cactus salad pork rinds with cream cheese and for the more adventurous a classic menu item is chicken in mole sauce.

Recipes here are far different from anything else in the world and they will tempt your taste buds on a daily basis, with tantalizing ingredients on offer you just have to try all the foods on offer to truly discover the wonders of this place. Herbs and spices used here are grown locally and many items used are native to only this area. Poblano peppers, bananas, and cactus are widely utilised as is the abundant seafood used in everyday dishes, with such a variety on the menu it will be difficult to try everything but you must try it to savor the taste of this region.

Nearly every restaurant in Cancun will have lobster on the menu and if you love to eat this crustacean then you will be in your glory here. You can watch as they prepare it just for you and it will be done very often in the traditional manner at the Lobster Shack. Be wary though as you may be paid a visit as you dine from the local crocodiles as they tend to frequent the areas around this restaurant, they are kept at a safe distance so you will be able to dine in peace. This food stop will definitely make it a pleasurable stop on your vacation and in the pursuit of fine dining.

So, while you are there make sure you visit as many food types as you possibly can and this will make your holiday a very memorable experience.

Setting
Auch wenn in der Zwischenzeit anderen Ausgehviertel hinzugekommen sind: Das Niederdorf bleibt unangefochtenes Zentrum der Nachtschwärmer. Ab Donnerstag ist hier jeweils eine ganze Menge los und Freitag und Samstag gibt es fast kein Durchkommen mehr. Läuft man die Niederdorfstrasse vom Central her entlang kommt schon bald auf der linken Seite die Tasca Romero. An und für sich ist die Tapas-Bar nicht speziell erwähnenswert. Weder ist sie optisch ein Hingucker noch beeindruckt sie mit einem besonders angenehmen Ambiente. Was die Tasca Romero aber ist: Eine typisch spanische Tapas-Bar, wie man sie auf der iberischen Halbinsel Land auf, Land ab vorfindet.

Karte
Eine kleine aber ausreichende Auswahl an Tapas. In einer Vitrine sind die Häppchen ausgestellt  und lassen sich dort auch gleich ordern. Dazu gibt es das spanische Nationalbier San Miguel. Oder vielleicht doch lieber einen weissen Sherry aus Jerez de la Frontera?

Bedienung
Nun ja, wegen der Bedienung kommt wohl keiner. Nicht unfreundlich aber nie wirklich bei der Sache. Das kann seinen Charm haben, wird aber spätestens bei einem zweiten Besuch zur Belastung.

Preise
Kleine Portionen, kleiner Preis. Wir hatten zu zweit 1 x Tapas (verschiedene Sorten), 1 x Manchego (spanischer Rohmilchkäse) und 2 Stangen San Miguel = 41.30 Franken.

Harrys Tipp
Trotz allem: Wunderbar. Eine Tapas-Bar, die wie eine solche aussieht und dann noch in einem pulsierenden Ausgangsviertel. Da ist Spanien doch sehr nah. Einfach die grossen Ansprüche zu Hause lassen und unbedingt probieren.

Adresse
Tasca Romero
Niederdorfstrasse 37
8001 Zürich
Tel. 044 252 52 90
keine Webseite

It’s always such a challenge to decide where to go for lunch, so I started a Google Map for making a note of restaurants that I have been to in Frankfurt that I would be happy to go back to.

It’s called “Places to eat in Frankfurt” and you can get to it at http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=104731991815357294810.0004517ed2a213fcc1c1d&z=13

I’d love it you wanted to add some restaurants to the list, so drop me a line with your Google ID and I’ll add you to the list of collaborators. You can find out how to email me in the “About” page.

For about the cost of an agency road trip to Baja (bail money excluded) we worked with our Rubio’s client to promote the arrival of Langostino Lobster.  After a long absence from the television airwaves, this message will help support both existing and expansion markets. Get a taste for Beach Mex at a Rubio’s near you.

Making James Beard’s Basil Lasagna takes, as you might guess, lasagna noodles and basil — more properly, basil in the form of pesto, the sauce made from basil, garlic, pine nuts, parsley, oil and Parmesan cheese. It also, as you might similarly guess, takes some eggs and ricotta cheese, as well as more Parmesan and mozzarella. From there, we build on his recipe a bit. For one thing, it calls for only two layers of lasagna noodles; we’re using four. For another, we’re kicking up the cheese factor by alternating layers of fresh provolone and mozzarella with layers of fresh Parmesan and mozzarella between the noodles and the pesto-ricotta mix. Third, we’re adding just a touch of lemon zest to heighten the flavor. Come in and see what a hint of lemon does for a pesto lasagna!

The exterior of Our Daily Grind El Segundo,CA

Our Daily Grind is located on Main St. in downtown El Segundo. It is one of the very few independent coffee houses in the area. Upon walking in, I saw quaint furniture that reminded me of a grandmother’s house in the country. The chairs were wooden or wicker. Vinyl tablecloths adorned the small tables. Most importantly, no lights were on.  I would hate to see what this place looks like on a cloudy day. It was also silent, no music, nothing.

The furniture reminded me of a country kitchen

I looked at the mostly chalkboard menu which was hard to read with the poor lighting. There was no one behind the counter either. I thought I’d walked in on a closed coffeehouse where they forgot to lock the door. Then I noticed a woman in the back corner reading a paper. She looked at me and asked me what I wanted. It was a very awkward situation.

Brown Bag Lunch advertised at Our Daily Grind

I decided to keep it simple and order the brown bag lunch that was advertised for $5.00 which included a sandwich, chips,fruit, and coffee. I was deciding on what coffee I should have when the woman informed me that she had just brewed some coffee that was a medium roast. I decided to go for it. As she prepared the coffee she told me that it was made from organic beans. She asked me what kind of sandwich I wanted and I said turkey. Then she said that all of her sandwiches are prepared on wheat bread. Clearly she wanted to make a point that this coffeehouse served healthy food. I then picked my chips from a small basket on the counter and a banana.

Contents of the brown bag lunch

I asked her what the operating hours were and she said they open at 6 and usually close at 3. She also said that you could call ahead and order. With that she took off and went back to reading her paper. Feeling such a weird vibe from being inside the place, I decided to eat outside on one of the two patio tables also adorned with vinyl tablecloth. The coffee was not too strong, and not that bitter either. The sandwich was fresh but not too spectacular as it consisted of cold cuts. The banana was fresh. Overall it was good for the price but nothing out of this world.

Our Daily Grind is located at 503 Main St. El Segundo, CA. If you need a quick lunch to go, this would be the place. The menu prices are slightly cheaper than Starbucks. The emphasis is on to go since the interior wasn’t too inviting. The plus about eating outside was that you got to see planes taking off from LAX. You could also take a stroll down Main St. and window shop. Plenty of 2 hour parking is available along Main St.

My rating *** out of 5 stars.

As noted yesterday the so-called ‘guns in bars’ law was ruled unconstitutional by a moron judge.

The law amended T.C.A. section 39-17-1305:

(a) It is an offense for a person to possess a firearm within the confines of a building open to the public where liquor, wine or other alcoholic beverages, as defined in § 57-3-101(a)(1)(A), or beer, as defined in § 57-6-102(1), are served for on premises consumption.

(b) A violation of this section is a Class A misdemeanor.
(c) The provisions of subsection (a) shall not apply to a person who is: [. . .]

(3) (A) Authorized to carry a firearm under § 39-17-1351 who is not consuming beer, wine or any alcoholic beverage and is within the confines of a restaurant that is open to the public and serves alcoholic beverages, wine or beer;

(B) As used in this subdivision (c)(3), “restaurant” means any public place kept, used, maintained, advertised and held out to the public as a place where meals are served and where meals are actually and regularly served, such place being provided with adequate and sanitary kitchen and dining room equipment, having employed in the restaurant a sufficient number and kind of employees to prepare, cook and serve suitable food for its guests. At least one (1) meal per day shall be served at least five (5) days a week, with the exception of holidays, vacations and periods of redecorating, and the serving of such meals shall be the principal business conducted.

What part of this law is too vague?

The just of this law allows for persons with a carry permit to carry a handgun into a restaurant, assuming that the owner/operator of the restaurant doesn’t post a sign prohibiting the carrying of firearms or weapons into the establishment.

The game never stops. They started it again by bashing the wine and beverage ratings. First, it was Robert Parker who was THE problem and now is the rating itself again. The beverage ratings are not an absolute system. They are not supposed to be perfect and scientifically accurate. They represent one way of rating wines and beverages so the consumers have some way of comparing quality and price. The wine industry is no different than most industries. It will cheat, lie and steal every time they can. They do not need an excuse but do need an opportunity. The retail shopping system has too many flaws and will never work even well not to mention perfect. Anything that gets in the way of selling products and puts some limit is better gone than kept in place. Ratings are used to evaluate anything that comes in high numbers and takes time and skill to evaluate. Most people who have to make decisions do not have the time to evaluate things very closely and go by some system. Morningstar rates mutal funds and so do many others. Schwab rates stocks and more as many others do. Robert Parker rates wines and so do many others. The rating systems are not supposed to even work well. They are a subjective way of comparing factors against a set of standards to HELP in making decisions. The consumer has to make decisions and will make mistakes without a doubt unless objective systems, such the better rating systems, are in place. The wine industry knows this and once the ratings are removed or turned into useless systems, such as Wine Enthusiast ratings, the industry will be happy. The ratings are not flexible to allow selling of junk easily.

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

I read a food blog post about a San Francisco restaurant that was caught not selling iced or hot tea to the guests! The dim-witted waitress had explained that tea drinking guests tend to stay for a long time after the dinner thus tea had been eliminated. Our investigative food writer had not only published this in detail as a blog post, on a major newspaper website, but also contacted the ownership to hear their side. They obviously were innocent and the whole thing was a misunderstanding which always is claimed to be. In real life, they only have to defend themselves because they are being crucified by the local press. Isn’t their menu their business? One the strong points of the San Francisco and many other cities food scenes is that establishments don’t have to follow the norms dictates by whomever. They can start a restaurant with a menu of their choice and what if they won’t serve beef or American wine or hot tea? Will they be attacked in the media? People used to be criticized for not serving American beef. That is no longer valid. They are still being criticized for not serving American wine and this is an ongoing issue! Are they going to be criticized for violating the smallest norms such as not carrying tea or serving bottled water or who-knows-what-is-next? Does not a food editor for a major local paper know that such mention of a restaurant will bring them possible back luck? Does this really qualify as a controversy to publish on Monday morning? I give up.

I have read many reviews by the same food writer in which the restaurant does everything right and loses stars by technicalities such as spoon missing, saltshaker taken or a minute mistake.  I guess when doing a good job all little mistakes count as fatal and if doing a mediocre job, much is forgiven.  I kept the writer anonymous so his career is not ruined (Yeah! It is a joke.  Everyone knows who the jerks are.) and he could have made a post with no restaurant name to make his point but do no harm.  But, no once we get one on a technicality, we have to fry them in public, don’t we?

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

On Saturday’s show, we were excited to have on Nick Strawhecker, the executive chef and owner of Dante Pizzeria Napoletana…opening next month in Legacy (168th & Center)

What Nick is bringing to Omaha is something special and we’re all very excited. Oh, and we almost forgot to mention that Dante Pizzeria will have Omaha’s only indoor bocce court! Talk about authentic Italian.

Anyway, check out the show, and in the meantime check out this article about Dante Pizzeria from the Omaha World Herald.

William P, Orlando, FL:

We were so pleasantly surprised at how fast the dollars increased in our Cashback Bonus. We have earned several in the past two years. We never expected that we could get a gift card to our favorite restaurant and to get two in a row – WOW. Thanks Discover card, we will think of you when we have that lobster dinner. It is great to get something back from just for paying a bill. Keep up the good work. Bill P.

Today is Sassy’s birthday and I always try to get her something fun and ridiculous because it makes her uncomfortable.

I’m such a nice person that I like to make people feel uncomfortable on their birfdays.

I’ve been rotating Mackenzie Childs [she is obsessed…as am I] between Christmas and zer birfday for a while now.

This year for Christmas I’m going to get her some fancy stuff for her head.

I’d love to spend the day with her at the salon over Christmas but she’s always so naughty and won’t come with me to get my nails done while I’m home because she’s always telling me these weird stories about Chinese people and fungus, so I’ve more or less given up [granted, there are no Chinese people at SMS plus I think she may mean nail salons, which are normally run by Asians has a fungus problem and less about the Asian people themselves because I don't think the Sas is a discriminator.].

She has the sads because I’ll be in CT this week but it’s for the best, besides, I’ll be there carrying a torch for the Jewish Carpenter’s birfday, so no worries.

Anyways, this weekend was capital Sills.

Friday night I went to Craft with Grassy and Christ and had a 50/50 dinner…I’ve been striking out lately with eating out.

We had: Pecorino fondue with acacia honey and nuts, mussels meuniere, frisee salad with a bunch of junk on it, I ordered some cheese—Hazen Blue is outrageous—and then I also ordered boquerones [white anchovies] with a soft egg on fennel slaw.

Pecorino was okay—could have been warmer.

Salad was salad.

The cheese was good but they messed up in a major way by giving me fruited bread __HELLO!__ if you give someone a cheese plate, you don’t give them flavored bread because it mangles the flavor of the cheese.

SHEESH.

The boquerones was SOOO disappointing—the fennel slaw was a fucking sloppy ass mess of mushy diapers and shit.

Also, the boquerones were sort of flavorless…plus it was bloody awkward to eat because they cut the bread in two and it needed to be cut in like 4 pieces.

On top of all of this, our table reminded me of a 1950s Dragnet episode because there was a lamp beating down on Christ and I, while Grassy played gumshoe McGee and interrogated us from across the table.

Despite all of that, we got down to the biznass at hand: wedding biznass.

Things are semi-sorta coming along.

There is no dress, no flowers, no photographer…but we have a venue and a DJ.

Christ is taking all of this in stride, considering everything that’s going on with her and work stuff.

After that, everyone was feeling fancy so we went to Live Bait [whack] to have some Louisianan drinks and we talked more about this and that and this and that.

On Saturday early AM, we had that photo shoot with Logan and then for lunch, Sauce took me to the Sycamore drive-in because I love hamburgers.

[but before all of that, I had a nice 8:45am call with the Duke where he grilled me about a bunch of random stuff that I hate discussing. “What are you two doing…” etc, etc, etc, blah, blah, blah, gah pressurized pressure].

I took a nap and then went out with Sarge & CTS to Bradfords and the Brick—hanging out with the boys sans Sauce is always a funny ass time because I usually don’t really pay attention to what sort of foolery they’re up to when Sauce is out, like their housewife-hunting womp womp womp.

I was super worried I’d wake up Sunday with the hangover of the universe but I was totes fine; great success.

Sauce has a nice “surprise” for me that he planned “in July” that’s coming “today” but it isn’t “what I expect” which really make a whole lot of sense.

If it’s not a bunny named Percy, someone is in trouble.

Dinner in Imperial Treasure Noodle and Congee House in Ion Orchard. Still think the taste is just so so. But they have superb good service.

To get there:
Get to Orchard MRT and follow the signs to Ion. It is located in B3-17.

Price:
About SGD 90 for 4 persons.

The food. Some noodles friend ordered.

Rice with roasted pork and cha siew.

Congee.

Xiao Long Bao aka my favourite. But this doesn’t taste good.

Fried rice with bbq pork and shrimp. Tasteless.

Roasted duck. Not nice.

Mango pudding. Tasted so much better than the one I had in Imperial Treasure La Mian, Marina Square. Hmm. No quality control?

A Tona organitzen, cada any per finals de novembre, una d’aquelles fires que cap família amb nens i nenes pot deixar de visitar. Es tracta de l’anomenat Joc-Joc, una fira del joc i la joguina diferents. És a dir, jocs i joguines d’altres continents, però també jocs i joguines d’altres temps. Vull dir d’altres materials no convencionals avui en dia: com ara la fusta, tan escasa. Tona és una bonica població d’Osona, a pocs kms. abans d’arribar a Vic, a escassos 45 kms. de Barcelona per l’autovia de l’Ametlla. Una passejada ben fàcil. El diumenge al matí, i a la tarda també, els carrers s’omplen de paradetes on podreu observar, i si voleu comprar joguines diferents. Totes elles engrescadores, totes elles ben boniques, i d’una qualitat física i visual força allunyades de la mediocritat a que estem acostumats, nosaltres i la nostra canalla.  També hi trobareu un seguit de tallers, motivadors tots ells. Des dels més senzills, com ara fer un simple avió de paper, (us enrecordeu dels nostres fantàstics avions de paper), fins coses tan exòtiques com un Aualé. Al llarg del dia hi haurà demostracions, més o menys comercials o alternatives. Des d’esports amb la Wii omnipresent, fins ensenyar a jugar amb la Llengua. No falten exposicions, concursos o grans instal·lacions de jocs pels carrers adjacents a la carpa de la fira. En fí, com veieu, un diumenge ben diferent, però absolutament recomanable i lúdic, un somni pels vostres infants. La fira s’integra dins els actes de la festa major de Sant Andreu, la festa d’hivern. Això dona encara més motiu per pujar fins a Tona. El dissabte hi ha sardanes i ball. El mateix diumenge mostres diverses pels carrers del poble, trobades de cotxes antics, de plaques de cava i una munió d’actes més. Mireu-vos el programa a la web del municipi. Tona és un bon lloc d’excursions. No en va està a les portes del Montsey. El propi poble no està mancat d’interès, amb carrers medievals. La pujada al castell, dalt del turó, amb una esglèsia romànica i les restes de la torre de la fortalessa, és obligada. La vista espectacular. El terme està ple de petites esglèsies i ermites, romàniques en la seva major part, i de masies increibles. A Tona hi ha aigües sulfuroses i un balneari: el Codina. Deixeu-vos mimar!. Si us voleu quedar a dormir el cap de setmana us recomanem l’Hotel Aloha, amb bones habitacions i bon restaurant. També hi ha bon restaurants, com per exemple La Ferreria. Bona estada a Tona!. Bona fira del joc diferent!.

En Tona organizan, cada año para fin de noviembre, una de esas ferias que ninguna familia con niños y niñas puede dejar de visitar. Se trata del llamado Joc-Joc, una feria del juego y del juguete diferentes. Es decir, juegos y juguetes de otros continentes, pero también juegos y juguetes de otros tiempos. Quiero decir de otros materiales no convencionales hoy en día: como la madera, tan escasa. Tona es una bonita población de Osona, a unos pocos kms. antes de llegar a Vic, a escasos 45 kms. de Barcelona por la autovía de l’Ametlla. Un paseo muy fácil. El domingo por la mañana, y por la tarde también, las calles se llenan de tenderetes donde podréis observar, y si quereis comprar, juguetes diferentes. Todos ellos estimulantes, todos ellos muy bonitos, y de una calidad física y visual bastante alejadas de la mediocridad que estamos acostumbrados, nosotros y nuestros niños. También encontraréis una serie de talleres, muy motivadores todos ellos. Desde los más sencillos, como hacer un simple avión de papel, (os acordáis de nuestros fantásticos aviones de papel), hasta cosas tan exóticas como un Aualé. A lo largo del día habrá demostraciones, más o menos comerciales o alternativas. Desde deportes con la Wii omnipresente, hasta enseñar a jugar con la lengua. No faltan exposiciones, concursos o grandes instalaciones de juegos por las calles adyacentes a la carpa de la feria. En fin, como veis, un domingo diferente, pero absolutamente recomendable y lúdico, un sueño para vuestros niños. La feria se integra dentro de los actos de la fiesta mayor de Sant Andreu, la fiesta de invierno. Esto da aún más razones para subir hasta Tona. El sábado hay sardanas y baile. El mismo domingo muestras distintas por las calles del pueblo, encuentros de coches antiguos, de placas de cava y una multitud de actos más. Vea el programa en la web del municipio. Tona es un buen lugar de excursiones. No en vano está a las puertas del Montseny. El propio pueblo no carece de interés, con calles medievales. La subida al castillo, en lo alto del cerro, con una iglesia románica y los restos de la torre de la fortaleza, es obligada. La vista espectacular. El término está lleno de pequeñas iglesias y ermitas, románicas en su mayor parte, y de masías increibles. En Tona hay aguas sulfurosas y un balneario: el Codina. ¡Déjese mimar!. Si os queréis quedar a dormir el fin de semana os recomendamos el Hotel Aloha, con buenas habitaciones y buen restaurante. También hay otros buenos restaurantes, como por ejemplo La Ferrería. ¡Buena estancia en Tona!. ¡Buena feria del juego diferente!.

und haben haben wir im Jade Garten und im Restaurant “Zur Weserlust” gegessen. Wie es uns gefallen hat und warum wir wir einmal schlechten Service und einmal schlechtes Essen erlebt haben, kann man hier nachlesen

Restaurantkritik Jade Garten in Minden

Restaurantkritik Zur Weserlust in Minden-Leteln

It’s all about seafood – the freshest and finest available – at the Georgia Sea Grill, 310-B Mallery Street in the St. Simons Island Village. The Georgia Sea Grill serves fresh local seafood, shrimp, scallops, pasta, steaks, and evening specials, in a friendly, casual and intimate atmosphere. The restaurant is non-smoking and serves cocktails, wine, and beer. Reservations are suggested. For more information or reservations, please call 912-638-1197 and please check the destination guide of Brunswick and the Golden Isles

Various discount coupons from Boston Market. Click on image below to view coupon from Boston Market’s website. All coupons expire Dec 23, 2009.

This 1989 Wendy’s training video is like Videodrome, fast food style. Though there is something to be said about the “Grill Skills” jingle at the start of the clip, the real fun begins at the 3:30 mark, when the unsuspecting new employee is sucked into the television. Then the rapping starts. Eventually, you’ll encounter some singing meat patties with cartoon faces. It almost makes working at Wendy’s seem fun.

Bé doncs, tal i com han anat les votacions i els vostres comentaris finalment es farà un dinar a Ca N’Alzina.

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Més endavant editaré aquest post amb més informació del restaurant, però de moment deixo la llista (temporal) de persones que assistiran.

• Lara
• Mire
• Naia
• Monica
• Meri Sami
• Meri Nin, Albert
• Albert, Sonia & Biel
• Fran
• Victor, Rosa Mª
• Cris
• Esther
• Montse
• Merche, Sergio
• Mar
• Ainhoa & Rubén

I read a funny article about a British restaurant which is stuck with the last of three 12 liter bottle of beers that sell for 700lbs. The owner claims the first two bottles sold easily but the last one will not move. That reminds me of a 6 liter bottle of Chateau DeCam (spelling? yes you are right. my wifi is not working now.) that we had for sale at $6000 at one restaurant I worked at. That bottle finally disappeared after one and half years and I never noticed its absence till I ran into the person who had drank it for his wedding party. The very large bottles were originally designed for celebrations or ageing of the beverage. Wine does age better in magnums than it does in 750ml bottles and that is a fact. The bottles can get bigger but the reason is more of an occasion to open the bottle than intrinsic value. Champagne bottles espcially are known to get bigger and bigger but even those are not real bottles. A huge bottle is filled by opening small bottles and made specifically for an occasion. This covers most of the history of larger beverage bottles. Why make beer in huge bottles? I have never thought about it. Americans drink beer as the primary beverage but that is mindless drinking. The most generic product is drank the most. Quality and variety are new concepts for the overall population. Larger size beer bottles are becoming popular mostly because of the popularity of imports that already can arrive in larger size bottles. I have never seen a real life huge beer bottle locally. Is there room in American dining and celebration for huge beer bottles? Will they serve a purpose as giant sweet, dry and sparkling wines do in celebrations? I don’t know but suspect they may become marketable at some point because the beer market has been changing and consumers are willing to pay extra for unique beer that is high in quality. Can the giant beer bottles find a place in birthdays, keg parties and other celebrations?

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

SMK Creations are pleased to announce the launch of the brand new website for Mollys Yard.

Located in the heart of Belfast’s bustling university quarter, Molly’s Yard is a restaurant with such a disarmingly relaxed and familiar charm that once inside you feel far from the madding crowd.

Tuesday, 5th January 2010

Sensational Five-course menu with wines paired from five premier Chateaux of Bordeaux hosted by Peter Althaus of Domaine A at di Mare Restaurant
7 pm till late

Bordeaux wine production seems to have begun sometime after 43 AD, during the Roman occupation, when they established vineyards to cultivate wine for the soldiers. An interesting concept……to send the soldiers into battle warmed by a red wine!

Although domestically popular, French wine was seldom exported until the 12th century (primarily due to a marriage). As a result, vineyards expanded to accommodate the demands from abroad especially after the export tax to England was abolished – what a wonderful idea!

Bordeaux’s reputation for fine wine is now unsurpassed. Its principles and methods of wine production are the benchmark for other wine regions around the world.

Complimenting the palate, is music to your ears from Australia’s violinist, Peter Tanfield. An international success, Peter has played with the world’s greats including Pinchas Zuckerman and Yehudi Menuhin, just to name a few. He’s performed as a soloist with some of the world’s great orchestras and made numerous recordings for TV and radio.

All of these offerings will be complemented by a sensational setting at di Mare, Karma Kandara’s premier restaurant set high on the cliff. Here you will enjoy a five course dinner along with some inspiring and imaginative stories and from our resident host, Peter Althaus.

If your wish is for the night not to end….then stay at Karma Kandara and enjoy all that is temptingly offered, including dinner and five-star service. An overnight package including a Luxury Pool Villa, breakfast for two and participation in the wine dinner is US$885++ for two persons.
Cost is US$185++ per person. Bookings essential

Please contact : +62 (361) 848 2200 or email : sales@karmaresorts.com for reservations