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Minox Sample Photos!
Photos using Minox DCC 5.0 Classic Digital Camera "White Edition", 5 Megapixel, 4x Digital Zoom, 1.5" LCD Monitor.
Please note that WB was fixed in all photos. :)
Photo Credit: Mark VanBergh, FONZ Photo Club
ZooFari has been called D.C.’s “foodie event of the year,” and the lineup features more than 100 of the area’s finest restaurants. Add the fine wines, fabulous entertainment, animal demonstrations, and a great silent auction, all in the wild setting of the Smithsonian’s National Zoo, and you have the recipe for a delicious evening.
Tickets include everything you’ve come to love about ZooFari—the food, the fun, and, of course, the wine. Plus, there’s no shortage of live entertainment, from music to cooking demonstrations.
FONZ and the National Zoo host a variety of fun and educational special events and celebrations. Some are free, some are fundraisers, and all are a guaranteed great time. Proceeds support animal care, conservation science, education, and sustainability at the National Zoo.
Get information about events at the National Zoo.
If you would like to host an event at the Zoo, please visit: nationalzoo.si.edu/YourEvent/default.cfm.
FR > TALENT CULINAIRE DU QUARTIER (chef en résidence) : RACHIDA
Rachida est passionnée de cuisine depuis son enfance. Elle adore la cuisine marocaine qui lui rappelle son pays d’origine. Mais elle est également ouverte à d’autres recettes méditerranéennes, occidentales, turques et asiatiques. Les pastellas et le couscous sont ses spécialités mais elle a aussi de nombreuses recettes traditionnelles transmises de mère en fille. Du 17 au 20 mai 2016, venez goûter ses mets délicieux !
NL > KOOKTALENT UIT DE WIJK (chef in residentie): RACHIDA
Rachida is sinds haar kindertijd verzot op koken en dan vooral de keuken uit haar geboorteland Marokko. Maar ze staat ook open voor recepten uit Europa, Turkije, Azië en het Middellandse Zeegebied. Pasteitjes en couscous zijn haar specialiteit, naast nog vele andere traditionele recepten, doorgegeven van moeder op dochter. Van 17 tot 20 mei 2016 kan u komen proeven van al dit lekkers !
Bar Recyclart 17.05.16 > 20.05.16
© Photo : Yves André // ALL RIGHTS RESERVED // +32 476 421 267 // yvesandre@gmx.com
The Mark Hotel (formerly The Mark Mandarin Oriental Hotel)
25 East 77th Street (at Madison Avenue)
New York, NY
Lobby sitting area - The Mark Hotel - designed by Jacques Grange
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Originally built as a hotel, The Mark was designed in a neo-Italian Renaissance-style by architects, Schwartz and Gross. The fifteen-story structure is faced with red bricks and sits in the shadow of the Carlyle Hotel. Schwartz and Gross also designed The Fitzpatrick Manhattan Hotel and the Surrey Hotel at 20 East 76th St.
The hotel for many years was known as The Mark Mandarin Oriental Hotel.
According to a Mandarin Oriental press release dated January 2, 2006 it sold its 100% leasehold interest in The Mark, New York, for a gross consideration of US$150 million to Izak Senbahar and Simon Elias (Alexico Group). The hotel was originally acquired in 2000 as part of the US$142.5 million acquisition of The Rafael Group.
The hotel closed in 2007 and reopened in August 2009 as a hotel/co-op following a $250+ million makeover with 118 hotel rooms, and 42 co-op apartments. Prices for the co-ops range from $2 million to $60 million.
The hotels penthouse at 9,800 feet contains 5 bedrooms and 4 woodburning fireplaces and is listed for $60 million. Its living room is topped by a copper cupola, part of the original 1926 structure.
The Mark Hotel does not own the land it sits on - the annual land lease payment is $4 million.
Developer of the Mark Hotel, the Alexico Group, brought in chef Jean-George Vongerichten to run the 1st floor restaurant and designer Jacques Grange to reimagine the lobby and create 42 residences. The Alexico Group also developed the Alex Hotel at 205 East 45th Street.
The Alexico Group also operate The Laurel Hotel at 400 East 67th Street and recently bought the Flatotel Hotel on E. 51st St. with plans to turn it into another luxury property
The Real Deal reported in April 2010 that the Alexico Group has scaled back the co-op offerings from 42 units to 10 units due to a lack of demand.
Alexico had borrowed $255 million from Anglo Irish Bank for the project.
In March 2011 Dune Real Estate Partners acquired Anglo Irish Bank's $255 million mortgage loan on the Mark Hotel for $190 million. In june 2011 Dune Real Estate Partners filed to foreclose on loans granted to the Alexico Group's Mark Hotel.
The Irish Times reported the developers Simon Elias and Izak Senbahar of the Alexico Group are suing Anglo Irish Bank for $1 billion in a funding dispute over $500 million of loans that the bank gave to the men to redevelop three Manhattan hotels, the Mark, the Alex and the Flatotel.
from Books and Books - the classic fish ceviche stack. This ceviche had A LOT of corn and not enough actual ceviche....maybe my cup was not prepared right.
On August 8th, Chef Keller and his French Laundry staff will prepare and serve a six course meal at the Peter MIchael estate's private mountaintop pavilion. It's all for a good cause: Stars 2009, a fundraiser supporting visionary prostate cancer research.
www.facebook.com/pages/The-Peter-Michael-Foundation/10973...
El pasado 29 de noviembre en las instalaciones del Instituto Gastronómico D´Gallia se llevó a cabo la clausura de alumnos egresados del Programa de cocina peruana 2010 - II.
Fueron cuatro meses de intenso trabajo y dedicación por parte de los alumnos demostrando su pasión por nuestra gastronomía.
D´Gallia ha diseñado est ...e programa para todos aquellos que deseen conocer nuestro arte. Cuenta con una amplia malla curricular, desde los platos más representativos de nuestra cocina peruana, pescados y mariscos, cocina china, conocimiento de insumos, pastelería peruana, coctelería, cocina peruana moderna, entre otros platos.
Charles Mouton Sr. was the chef for A. Granday Canning Company. His residence was on Elizabeth Street.
It's hard not to like 28-year-old Jeff Claudio; the relatively soft spoken chef is so humble about his obvious talent. If anything, his resume speaks volumes, featuring an impressive chef’s pedigree including working 2 years at Neil Perry's Rockpool (Sydney), 7 months at Thomas Keller's Per Se (NYC) then moving to Toronto to work at Scott Conant's Scarpetta. In addition, Claudio also staged at Rene Redzepi's Noma (Copenhagen), Grant Achatz's Alinea (Chicago) and Charlie Trotter’s self-named restaurant (Chicago). Claudio does reference Bruno Marti as a mentor and his experience at La Belle Auberge as being instrumental in establishing his solid foundation.
What I could sense when speaking with chef was how these well known, world-class restaurants helped shape his values and working philosophy. Amazing not only because of Jeff's humbleness (because he obviously has had to have been more than capable to have entered and endured work at all these kitchens) but genuine thankful attitude.
Project365 • Mar 13, 2009: Chef Christopher Lee, from Draeger's cooking class, drizzles the molé sauce our team made over the chicken. This photo reminds me of the cooking competition shows.
The most amazingly complete Burger Chef I've ever come across. Side panels are still on the building, and pretty much if you tore off the wood siding and found a complete original sign, it'd look like it did the day before it went out of business.
Boring stuff to most, but exciting to me. A blast from my past.