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The Best Restaurants and Hotels
★★★ THE BEST RESTAURANTS AND HOTELS EDITION ★★★ Robbe & Berking Restaurant Guide 2017 ★★★ Dear Friends of Fine Cuisine, Delicious Food and Tables Set in Style, This 10th anniversary edition of our restaurant guide is bursting with 234 culinary hotspots featuring 143 Michelin stars. All the eateries listed have one thing in common: their outstanding performance. The very best produce and ingredients are prepared with meticulous attention to detail here by creative chefs with incredible fl air who really love their job. If they didn’t, they wouldn’t make it onto this prestigious list. And speaking of love, there’s another thing that sets these restaurants apart: real love – real silver. After all, the trappings and the atmosphere also play an important role in the dining experience. Even the greatest masterpiece needs a stage to unveil its full effect. Nowadays, it seems there’s a constant pressure for everything to become quicker, more convenient and easier all the time. All the more comforting, then, to know that these restaurants and the people behind them exist. Dine with the best and enjoy yourself. Yours, Oliver Berking 2 3 Alta Alta is a veritable classic amongst the Moderns. Despite its somewhat austere appearance, this range of cutlery conveys an almost sensuous feeling of pure pleasure for the eye and also for the hands. The reason is that its chiselled fi nish allows us to experience the beauty of the silver, there is no unneces- sary ornamentation to distract our gaze away from the clarity of the lines. With its simplistic beauty and its taut silhouette, Alta makes us feel that this is the one and only shape that is justifi ed in providing the basic pattern for every contemporary style of cutlery today. -
Touristic Guide Index Come for One Reason
TOURISTIC GUIDE INDEX COME FOR ONE REASON. 6 A BIT OF HISTORY STAY FOR MANY. 8 OUR BEACHES Some people come for the bright sunny days, 12 MONUMENTS, PALACES AND MUSEUMS to fix their gaze on the distant horizon, to admire 30 CHURCHES the magnificent, unmatched coastline and 32 NATURE to appreciate the nature park and warmth 40 TRACKS AND FOOTPATHS of the local people. 50 SPORTS AND LEISURE Others come for the peace and quiet, for the enticing 56 GASTRONOMY seaside esplanades and superb golf courses 58 ENTERTAINMENT surrounded by unspoilt nature, to savour the 61 SHOPPING delicious tastes of the ocean and for the thrill 66 PRATICAL INFORMATION of the wind and the waves, the surfing and sailing. There are also those who come for the fascinating stories of kings and spies and for all the glamour, culture and entertainment to be found. Many come for business meetings, for quick and easy access to Lisbon and its international airport and for the great diversity of places and geographical features on offer. Others come for the inviting footpaths and sand- dunes, for the exhilarating horse-riding excursions and boat trips around the bay and for the sheer pleasure of being on Sintra’s doorstep. Some come for the unforgettable welcome, for the genuine friendliness of the local people and for the unique feeling of confort and well-being. There are many reasons to come to Cascais. But there are lots more to stay for. Touristic Guide . 3 Cascais is located on the west coast of Portugal, right on the edge of mainland Europe and only 20 kilometres from Lisbon and its international airport. -
PUB. 143 Sailing Directions (Enroute)
PUB. 143 SAILING DIRECTIONS (ENROUTE) ★ WEST COAST OF EUROPE AND NORTHWEST AFRICA ★ Prepared and published by the NATIONAL GEOSPATIAL-INTELLIGENCE AGENCY Springfield, Virginia © COPYRIGHT 2014 BY THE UNITED STATES GOVERNMENT NO COPYRIGHT CLAIMED UNDER TITLE 17 U.S.C. 2014 FIFTEENTH EDITION For sale by the Superintendent of Documents, U.S. Government Printing Office Internet: http://bookstore.gpo.gov Phone: toll free (866) 512-1800; DC area (202) 512-1800 Fax: (202) 512-2250 Mail Stop: SSOP, Washington, DC 20402-0001 II Preface date of the publication shown above. Important information to amend material in the publication is updated as needed and 0.0 Pub. 143, Sailing Directions (Enroute) West Coast of Europe available as a downloadable corrected publication from the and Northwest Africa, Fifteenth Edition, 2014 is issued for use NGA Maritime Domain web site. in conjunction with Pub. 140, Sailing Directions (Planning Guide) North Atlantic Ocean and Adjacent Seas. Companion 0.0NGA Maritime Domain Website volumes are Pubs. 141, 142, 145, 146, 147, and 148. http://msi.nga.mil/NGAPortal/MSI.portal 0.0 Digital Nautical Charts 1 and 8 provide electronic chart 0.0 coverage for the area covered by this publication. 0.0 Courses.—Courses are true, and are expressed in the same 0.0 This publication has been corrected to 4 October 2014, manner as bearings. The directives “steer” and “make good” a including Notice to Mariners No. 40 of 2014. Subsequent course mean, without exception, to proceed from a point of or- updates have corrected this publication to 24 September 2016, igin along a track having the identical meridianal angle as the including Notice to Mariners No. -
New Orleans: Bayous & the Big Easy
NEW!New OrleaNs: BayOus & the Big easy LOUISIANA Maximum Elevation: 42 ft. M Breaux Bridge i ss Lafayette is si pp i R New New Iberia ive Orleans Avery Island r GULF OF MEXICO Five nights in the heart of New Orleans reveal the cultural soul of the Big Easy, from the unique architecture and character of the French Quarter to the Bourbon Street jazz scene 1. arrive New OrleaNs Tour begins: 5:15 PM at Hotel Monteleone. A transfer is included from New Orleans’ Louis Armstrong International Airport to the Hotel StorieS by Monteleone. We invite you to join us tonight for a welcome cocktail reception at your landmark luxury hotel at the foot of Royal Street in Tauck On-tour Exclusive! the heart of the “Vieux Carre;” in fact, some say the French Quarter Filmed narratives by Ken “begins in the lobby of the Hotel Monteleone.” Our reception is Burns tell an American Kenstory Burns followed by dinner tonight at another Royal Street institution – the through the prism known as world-famous Brennan’s, originator of “Bananas Foster.” Meals D “jazz” – so much more than the music, singers, musicians, 2. COOkiNg sChOOl / Mardi gras iNsider and impresarios who ignited Jambalaya, étouffée, historic streetcars, ornate wrought-iron a passion that forever changed the world. Tauck takes you balconies and the cool sounds of jazz... get to know “Nawlins” behind-the-scenes with commentary by the creator of the PBS up close on a day filled with Tauck’s signature sightseeing and documentary “Jazz – A Film by Ken Burns.” insider discoveries in the “Big Easy.” Begin with a city tour that encompasses Canal Street, one of New Orleans’ central and 68 Tauck Value Includes: • Tauck Exclusive – A private culinary experience at the New Orleans School of Cooking in the French Quarter, featuring a special cooking demonstration and a memorable meal LOUISIANA • Tauck Exclusive – A private, home-cooked porch lunch at a Maximum Elevation: 42 ft. -
Rps Horeca.Pdf
SAMBONET PADERNO INDUSTRIE S.P.A. 2 COMPANY PROFILE HOTEL SAMBONET PADERNO INDUSTRIE S.P.A. FACTORY ENG ITA The company based in Orfengo, between Novara and Con sede ad Orfengo tra Novara e Vercelli, è il Gruppo Vercelli, is a leading Italian manufacturer of top quality italiano leader nella produzione di articoli di design di designer items for the tabletop and kitchen, both for alta qualità per la tavola e la cucina, destinati sia al the home as well as for the catering sector. Sambonet settore home sia al canale Ho.re.ca. Paderno Industrie S.p.A. was established in 1997 Sambonet Paderno Industrie S.p.A. nasce nel 1997 following the purchase of Sambonet by Paderno and in seguito all’acquisizione di Sambonet da parte di merging. Sambonet has always been very dynamic in Paderno. the pursuit of modernity for its products. Sambonet ha dimostrato negli anni una decisa The work of Roberto Sambonet - a key designer at aspirazione verso la modernità che si esplica con Sambonet from the ‘50s through the ‘80s - is a valuable l’attività di Roberto Sambonet, designer dell’azienda testimony to this undertaking. Through the design and dagli anni ‘50 alla fine degli anni ‘80. Per questo la functionality of our products; our company’s ability to ricerca dello stile, della forma, della funzionalità e adapt to new lifestyles has always been the key to l’adattamento ai nuovi stili di vita è sempre stata our market identification. In order to accomplish this imprescindibile dalla ricerca del riconoscimento del Design-Industry-Market synergy, we have established mercato. -
Pazzo Cookery Catalog 3 C'est Arrivé! Pazzo Cookery Catalog 3 Features a Wide Range of Food Related Books from the 16Th to the 20Th Century
Pazzo Cookery Catalog 3 C'est arrivé! Pazzo Cookery Catalog 3 features a wide range of food related books from the 16th to the 20th century. Our focus, sort of, is on France including an array of less expensive regional cook books, though once again the largest section is Mexico with another selection of the books of the incomparable Josefina Velázquez de León, as well as a group of manuscript cookbooks. Rounding out the catalog is a likable group of Italian books including a number of books of secrets and some interesting mid 20th century items, as well as a smattering of English, American, Spanish, and other books. Noteworthy in this final section are a few collections of menus including chef signed, cruiseship and various restaurant and dinner party collections, and a small group of handcolored 16th century views of food related scenes. France 1-44 Mexico 45-93 Italy 94-106 Elsewhere 107-142 Ordering: Books may be ordered by email to [email protected], or phone at 617-323-2919. As soon as the catalog is distributed the books will also be available at pazzobooks.com (but at no other websites for quite some time). Terms: All books are guaranteed as described and are returnable for any reason within 30 days of purchase. Payment by check, money order, credit card, bank wire or Paypal. Institutions billed according to their requirements. Reciprocal discounts to the trade. Postage is $5 in the U.S. and at cost abroad, Massachusetts residents please add 6.25%. France 1: Louis XIV: Declaration du Roy Concernant la Vente du Caffé Thé & Chocolat Jacques Mongiron-Millangis, Bordeaux, 1692. -
Beyond Muesli and Fondue -- the Swiss Contribution to Culinary History: a Summary of Ambassador Martin Dahinden’S Book
Swiss American Historical Society Review Volume 57 Number 2 Article 5 6-2021 Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book C. Naseer Ahmad Follow this and additional works at: https://scholarsarchive.byu.edu/sahs_review Part of the European History Commons, and the European Languages and Societies Commons Recommended Citation Ahmad, C. Naseer (2021) "Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book," Swiss American Historical Society Review: Vol. 57 : No. 2 , Article 5. Available at: https://scholarsarchive.byu.edu/sahs_review/vol57/iss2/5 This Article is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Swiss American Historical Society Review by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Ahmad: Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History Beyond Muesli and Fondue The Swiss Contribution to Culinary History A Summary of Ambassador Martin Dahinden’s Book by C. Naseer Ahmad Introduction Breaking bread together has deep rooted spiritual foundations for strengthening fellowship and in easing tensions among people of different persuasions. So, it is propitious that former Swiss Ambas- sador to United States Dr. Martin Dahinden, who is a seasoned Swiss diplomat with exquisite tastes and a vast reservoir of knowledge and experience wrote a book Beyond Muesli and Fondue, which describes Swiss contributions to culinary history. This is a book to keep handy for all occasions because of the rich content that provides a historical perspective, and it provides splendid ideas to make any gathering memorable. -
Q:\Dokumentation-Bulletins
Von: [email protected] Gesendet: Freitag, 01. Jänner 2010 18:55 An: [email protected] Betreff: [425ENG] 425 DX News #974 > > > 425 DX NEWS < < < _____________________________________________________________________________ > > > 425 DX NEWS < < < 425 DX News is available in the following languages: English * Italian * Japanese * Portuguese * Russian * Spanish _____________________________________________________________________________ 02 January 2010 A.R.I. DX Bulletin No 974 =========================== *** 4 2 5 D X N E W S *** **** DX INFORMATION **** =========================== Edited by I1JQJ & IK1ADH Direttore Responsabile I2VGW 8Q - Cezar, YO8TLC will be active as 8Q7CE from the Maldives (AS-013) on 8-25 January. He plans to operate holiday style on 40, 30 and 20 metres, mainly CW and some SSB. QSL via home call, direct or bureau. [TNX http://dx-hamspirit.com/] A6 - Gerry, VE6LB will be active as A6/VE6LB from Dubai, United Arab Emirates from 8 January to 8 February. He plans to operate holiday style on 40-12 metres mainly CW, with 100 watss and a wire antenna. QSL via home call and LoTW. [TNX VE6LB] C6 - Tom, C6ANM will be active from January through April 160-6 metres CW and SSB, including participation in the CQ WW 160-Meter DX Contests (CW and SSB) and in the ARRL DX SSB Contest. He will primarily operate from Nassau (NA-001). QSL via LoTW (preferably) or direct to WA2IYO. [TNX NE1B] EL - Chris, ZS6RI will be active again (this time with 100 watts) as EL8RI from Liberia for one month starting on 2 January. This will be his last trip to Liberia, as he has been transferred to another country in Africa where he expects to be working on a six week on, six week off schedule. -
29401-Himalayan-Restaurant-Menus.Pdf
ALAYA HIM N PUN HILL KITCHEN Fine Dining Restaurant 710 N. Townsend Ave. Montrose, CO 81401 970-615-7028 Appetizers Samosa................................................................................................................$5.99 Crispy puff turnovers stuffed with potatoes, peas and spices. Bhaktapure Chhoila....................................................................................$8.99 Smokey lamb marinated with Himalayan spices. Chicken Pakora..............................................................................................$6.99 Deep-fried chicken strips battered with chickpeas flour and spices. Sabzee Pakora.................................................................................................$5.99 Deep-fried mixed vegetables battered with chickpeas flour and spices. Cheese Pakora.................................................................................................$5.99 Deep-fried cheese, battered with chickpeas flour. Aloo Achaar......................................................................................................$5.99 Boiled potato garnished with cilantro, chili, turmeric, served at room temperature. House special sampling platter..............................................................$11.99 Combination of aloo achaar, Himalayan chicken, vegetable Mo-mo and cheese pakoda. MO-MO (Typical Nepali Dumpling) Mo-mo “Dumplings” Mo-mo is one of the most popular dishes among Nepalese and Tibetans. Preparation includes wrapping stuffed meat and vegetables in flour dough, -
Fine Indian & Nepalese Cuisine
KABAB and CURRY FINE INDIAN & NEPALESE CUISINE Seekh Kabab ...............................................................15.95 APPETIZERS VEGETARIAN ENTRÉE KABAB CORNER Very lean minced lamb mixed with herbs & spices and baked on skewers. Samosa (2): Stuffed homemade triangular turnovers. Tadka Dal .......................................................... 11.95 Tandoori dishes are cooked in clay oven (Tandoor) Yellow lentils stewed and gently tempered with and served on sizzler. Vegetable (Potatoes and Peas) .................... 3.95 fresh herbs & seasoning and topped with fresh cilantro. Tandoori Fish ...............................................................17.95 Meat (Minced Lamb and Peas) .................... 5.95 Chicken Tandoori - Half ......................................... 13.95 Salmon fish marinated with paprika, turmeric, Dal Makhani ..................................................... 12.95 ginger & garlic and baked on skewers. Aloo Tikki ...................................................................... 3.95 Black lentils simmered with ginger, garlic, tomatoes, herbs & spices. Chicken tandoori is known as King of Kababs. Chicken marinated in Pan fried potatoes and pea patties deep fried. Tandoori masala & yogurt for over 24 hours and baked on skewers till Tandoori Mixed Grill .................................................19.95 Chicken Tandoori, Chicken Tikka, Boti Kebab, tender & juicy. Chana Masala ................................................... 11.95 Seekh kebab and Tandoori Shrimp. Pakoras Chickpeas cooked -
A Cuisine for Every Taste
dining a cuisine for every taste s unlikely as it may seem, lil’ ol’ Monterey County can make a strong claim for a spot at the table with the world’s greatest dining regions. With A1,200 eateries, it enjoys one of the highest per capita concentrations of restaurants anywhere. Countless top-notch restaurateurs have migrated here to stake their claim, and the reason is simple: close proximity to the freshest ingredients. It all begins with the Monterey Bay home to a virtually endless variety of seafood. From spot prawns and sand dabs to abalone and halibut—not to men- tion the ubiquitous squid and countless other species of edibles—Monterey Bay is the region’s natural fish mar- ket. Both Monterey and nearby Moss Landing are home to a commercial fishing industry that acts as the feeder system for local restaurants and shops. To go along with all that delicious seafood, you’ll need some veggies and salad. Lucky for you, the fertile Salinas Valley just happens to be known as “The World’s Salad Bowl.” Practically every vegetable and type of let- tuce is grown here. And don’t forget artichokes, because just 15 miles north, in Castroville, lies the artichoke capital of the world. How about a little garlic to season it all with? Just a little further north is Gilroy, the garlic capital of the world. Ah, but you’ll need something to help wash it all down. Fortunately, Monterey County is home to approxi- mately 50 wineries, from the historic Chalone Vineyards to the intimately boutique (but still world-class) Chateau Christina. -
The Historic New Orleans Quarterly Vol.Xxviii, Number 4
THE HISTORIC NEW ORLEANS COLLECTION E INSID French Collections . 6 Acquisitions . 16 The Shop . 19 Volume XXVIII Number 4 Fall 2011 RLY RLY E E QUART QUART THE THE Major Acquisition of Manuscripts Documenting the Legacy of John Law The Rise and Fall of John Law in Louisiana n the late summer of 2010 The Collection acquired an exceptional collec- ambler, swindler, stat- King’s Bench prison in the 1690s) pre- Louis’s death left France in the tion of some 232 documents concerning Scottish economist John Law’s istician, genius have all ceded him. hands of his five-year-old great-grandson, Iinfamous System, which encompassed far-reaching economic programs been used to describe The following year Law sought an whose reign would be overseen by the for the establishment of a national bank and a global trading company. Law’s one of ancien régime France’s most audience with Louis XIV in France, where regent, Philippe, duc d’Orléans, until he enterprise, first known as the Company of the West, then as the Company of Gnotable and notorious figures: John Law. a severe specie shortage, repeated military reached the age of majority at 13. The the Indies, undertook the establishment of New Orleans in 1718. Compris- Born in Scotland in 1671, Law spent engagements, and a mounting state debt regent inherited a financial crisis of epic 2A—to come ing imprints, posters, and manuscripts, the John Law Collection (MSS 606) much of his early adulthood frequent- combined to put Europe’s most popu- proportions. France’s treasury was bank- allows researchers to trace, step by step, the development of Law’s financial ing the gaming tables of Amsterdam, lous nation on increasingly precarious rupt.