text:
Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Hennes

REPORT: 2011 Heartland Gathering (Cleveland, OH)

Recommended Posts

NOTE: For planning-related questions, please see the PLANNING TOPIC.

The eG Heartland Gathering (2011 edition, eG HG v7, and celebrating the 10th anniversary of the Society!!) is almost upon us, thanks to NancyH's indefatigable efforts! The schedule is as follows:

Thursday Evening "Tremont Crawl"

5pm: Fahrenheit, 2417 Professor Avenue ($11)

7pm: Lolita, 900 Literary Road ($32)

9pm: Dante, 2247 Professor Avenue ($38.30)

Friday Lunch

11am: Meet with Chris Hodgson of the Hodge Podge food truck

11:45am: Eat at the food truck, Voinovich Park (pay per item, $3-$12 per)

After lunch: Tour of the soon-to-open Crop Restaurant by owner/chef Steve Schimoler

Friday Happy Hour

5pm: Velvet Tango Room, 2095 Columbus Rd (pay by drink, no t-shirts, shorts, or ripped jeans)

Friday Dinner

8pm: Greenhouse Tavern, 2038 East 4th Street ($73 + T&T + $8 valet)

Saturday Feast

[NO TIME SET]: The Chubby Cook, 3365 Richmond Road #225 ($30)

Sunday Lunch

10:30am: AMP 150, 4277 West 150th St ($30 + Tip)

For reports on previous Heartland Gatherings, see:

eG HG 0, Grand Rapids, MI 2003

eG HG I, Ann Arbor, MI, 2005

eG HG II, Ann Arbor, MI, 2006

eG HG III,Cleveland, OH, 2007

eG HG IV, Chicago, IL, 2008

eG HG V, Kansas City, MO, 2009

eG HG VI, Ann Arbor, MI, 2010

Share this post

Link to post
Share on other sites

Following eagerly and regretting I can't attend. I expect much detail both verbal and photographic, streaming live whenever possible! :biggrin:

Share this post

Link to post
Share on other sites

While my first report is not a part of the "formal" scheduled events, tonight I had dinner at Chinato on E. 4th downtown. Suffice it to say that I am very impressed with the local Ohio products that they employed in dishes like Grilled Sardines with Parsley and Olive Salad and Beef Tongue with Salsa Verde. Italian "Peasant" dishes if you will with a unique twist using locally sourced ingredients. I'll post a bit more tommorrow.

Share this post

Link to post
Share on other sites

Got the Thermomix and the SVM packed, first thing in the morning pick up Prasantrin and her +1 and we are on our way.

Share this post

Link to post
Share on other sites

We arrived in Massillon, OH, on Monday afternoon and have been hanging out down here (about an hour south of Cleveland) with some long-time friends we don't see enough of. We'll be driving up to Cleveland midday tomorrow, after we watch a guy come to shoe our friend's horse. We're having lunch at Pura Vida with our Cleveland CVB contact, and I'll be at Fahrenheit at 5.

Share this post

Link to post
Share on other sites

6:30 AM on Thursday.. I'll be heading off to the airport soon for my flight to CLE. I'm really excited about this trip. It will be good to be back in C-Town to get some of the great local food and drink.

Share this post

Link to post
Share on other sites
is a just-posted interview on Northeast Ohio's Cuisine Scene, with Chef Chris Hodgson, who will be meeting with us for a chat, then serving our lunch tomorrow off of his Hodge Podge Food truck. Note at the last minute of the interview, when asked who the great Cleveland chefs are - we are eating this weekend at establishments owned/operating by almost all of the folks he mentions (we just don't have time for Flying Fig and Lucky's, though I wish we did).

Share this post

Link to post
Share on other sites

And I am here.. Cleveland is 20 degrees cooler than it is in Dallas. Trip is off to a good start. I think I might try to "live report" my lunch from AMP 150.. I don't have my camera on me.. Left it in the room. Maybe I can snap photos with my camera.

Starting off with a Victory Prima Pils for a beverage. Really hits the spot. I've ordered a few small plates off the menu and a side dish of vegetables. More to come...

Share this post

Link to post
Share on other sites

Looking forward to your report, Jeff... It smelled good when I stopped by your table, anyway! Obviously my plus one and I made it to CLE, and are looking forward to the festivities. See you all soon.

Share this post

Link to post
Share on other sites

Ok... While I wait for my dessert course, I will present my lunch at AMP 150. I apologize for the quality of the photos. The phone in my camera is not the best.

The was the apricot gnocchi. Yes, it was with an apricot sauce. Pretty good.

Braised rabbit. This was great.. My favorite dish.

Peas, Peas, Peas.

Share this post

Link to post
Share on other sites

Yes.. Braised rabbit with Spaetzle, Spec Ham, Tarragon and Peas

Dessert was chocolate panna cotta. That was very tasty too.

Share this post

Link to post
Share on other sites

You were probably still in high school back in 2003, Chris, but in fact the first Heartland Gathering, the Mother of them all, was held in Grand Rapids, MI.

And a fine time it was.

Share this post

Link to post
Share on other sites

Doh! The trouble with searching for "gathering"... I guess I missed the ones that pre-date that name. Was there one in 04?

Share this post

Link to post
Share on other sites

Well that ride certainly seems longer on the motorcycle...... But we made it, now I just have to find Steven between 4 & 4:30

Share this post

Link to post
Share on other sites

We just finished lunch at AMP 150, it was very good. Goat-cheese stuffed squash blossoms, beet salad, and shrimp and corn risotto. Pics coming soon...

Share this post

Link to post
Share on other sites

While my first report is not a part of the "formal" scheduled events, tonight I had dinner at Chinato on E. 4th downtown. Suffice it to say that I am very impressed with the local Ohio products that they employed in dishes like Grilled Sardines with Parsley and Olive Salad and Beef Tongue with Salsa Verde. Italian "Peasant" dishes if you will with a unique twist using locally sourced ingredients. I'll post a bit more tommorrow.

Last night I had dinner at Zack Bruell's Chinato. What a wonderful experience-simple,Italian "peasant-style" dishes in a relaxed atmosphere with superior service and a comfortable, everyone-having-a-good time personality.

I started with the Grilled Sardines with Parsley and Olive Salad-

Then followed with the Tongue with Salsa Verde. So simple and plain sounding, but it was the most expressive, flavorful tongue dish you will ever sample. The tongue had been slowly braised until fork tender, but then, something I would have never imagined-the tongue was sliced in medallions and pan-seared. A blend of both soft meat with a crispy exterior. And the "verde" was made from pea shoots and chard, along with a good dose of lemon, olive oil and red pepper flakes.

Dessert was Almond Panna Cotta.

For the first two courses I asked the Waiter to select a glass of wine to go with these challenging dishes-oily, grilled sardines, then rich beef. He didn't disappoint-the mark of a great Waiter. I chose the dessert wine and it was sadly not up to the mark. Leave it to me to try to select a wine for Panna Cotta.

The prices are incredibly reasonable for food of this quality and such fabulous service. (The bread probably outshines everything). The Tongue entree was a mere $17. That's a bargain from the prices I am used to in Seattle and Las Vegas.

Cleveland you have a gem in Chinato.

Share this post

Link to post
Share on other sites

Wow, what a display of delicious foods last night at Farenheit, Lolita and Dante. I lost track of all the dishes after about 3 bites of the first appetizers. My favorites from last night were the Fried Chicken Livers and Mushrooms on Polenta at Lolita and the Pepper-Crusted Duck with Ginger-Mango Vinaigrette at Dante.

Anyone else out there have a favorite dish from Thursday night?

Share this post

Link to post
Share on other sites

We do indeed have a gem in Chinato, glad others are finding that one as it's one of my faves.

I have to agree that the chicken livers/polenta/killbuck mushrooms/house-made bacon dish at Lolita was the star of the night for me. And just from a personal preference standpoint, I actually thought Rocco's pizzas from Farenheit were better than the Lolita pizzas, but I like a crust that's not too dark and more even toppings than a traditional pizza, and Rocco's hit that mark. Good thing I don't live in Tremont as those would be a regular late-night snack. The house made potato chips with, apparently, crack sprinkled on them from Farenheit were also really good (I think it was bacon/scallion/parm/truffles but I could be wrong).

Looking forward to seeing everyone at GHT tonight.

Share this post

Link to post
Share on other sites

I don't think it will be possible to keep up with the pace of events, posting-wise, but here are some bad photos of what has happened.

Shoeing the horse yesterday, and the truck the guys showed up in.

Lunch at Pura Vida was great, especially my chicken-salad-sandwich with grapes and almonds, in a cool lunch box presentation.

Snacks at Fahrenheit. I agree, I preferred these pizzas.

Pizzas and other good stuff at Lolita, I think the chicken livers were the dish of the night.

A tasting menu at Dante.

Share this post

Link to post
Share on other sites

Day one was a major success. Starting with my lunch at AMP 150 (previously reported on) plus our progressive dinner through Tremont, it's evident Cleveland has a vibrant local food scene going on. If you have a great place like AMP 150 in your airport Marriott, then it's pretty evident something special is going on your town.

What I experienced yesterday is something truly local. Oh, sure, there is THIS

Michael Symon is a local success story. His first restaurant, Lola, was originally located on Tremont. After moving into a larger space downtown, the old Lola space was converted into Lolita. And he has goof neighbors in Dante across the street and Fahrenheit down the street a few blocks.

Fahrenheit was the first stop. A happy hour. Drinks. Some snacks. Really great house made potato chips. Some good pizzas, too. Steven did a nice job of capturing the photos above. Then off to Lolita. And they really killed us here. Huge platters of charcuterie, with a lot of it done in house. Tuna crudo. Pizzas. Steamed mussels. Chicken livers.. The food kept coming. We finally waved the white flag as we had another stop. So, they brought out some bacon stuffed dates. I liked everything here. The charcuterie was great. The house made sausage served with the mussels and on some of the pizzas was great. And the chicken livers? Really fantastic. My favorite dish there

Lolita was not the end of it, though. After a short break standing around outside and roaming the block, we crossed over to go to Dante. Housed in a former bank building, this place is has a very nice design too it. They even have the vault, with huge round vault door, intact. They even have a table in there. Very cool. We were seated in a nice private room in the back. A printed four course menu was at every seat. Steven has the photo above. Here, I really liked the duck course. And then the dessert, which may have been the most perfect way to end the first day.

All in all, a very successful start.

Share this post

Link to post
Share on other sites

Saturday lunch was a visit with Chris Hodgson and his food truck. Chris is actually running TWO food trucks now. Dim and Den Sum and Hodge Podge. Today, he came in the Dim and Dem Sum truck and hosted a "private party" for our group at a park on the lakefront, parked in the shadow of the Rock and Roll Hall of Fame.

Instead of the standard menu for that truck, we got a mix of things to choose from, A lobster roll, a pulled pork sandwich, a sweet potato dumpling dish, and some soba noodles. I decided to go with the lobster roll.

This was pretty tasty. But it was the only thing I tried. A lot of people bought everything.

The food truck scene is just trying to get going in Cleveland. And as in many cities, it's not always easy. It's common for there to be a lot of rules working against you. So much so, that you may be operating "illegally". But Chris helped the city see the light. If you want to see more of Chris and his truck, be sure to catch the next installment of the Great Food Truck Race on Food Network starting later this month.

Share this post

Link to post
Share on other sites

Yeah, we ordered one of everything: a lobster roll with chunks of a sort of bacon-cured jowl, a pulled pork sandwich with bacon, squash and apple filled dumplings on kimchi, and soba noodles. In my opinion the dumplings we conspicuously superior to everything else: they were really excellent. Which is not to say the other stuff wasn't good, but the sweetness of the filling paired with the sour kimchi was outstanding.

Share this post

Link to post
Share on other sites

  • Similar Content

    • By gfron1
      I'm getting the topic kicked off although my time so far has been spent in the kitchen so I have experienced much of the weekend. Chris Hennes and Misstenacity showed up almost at the same time last night. I scurried them off to the tamale/tortilla workshop while I kept prepping for the tasting dinner tonight. I heard many pics were taken so I'll let them talk about the workshop. They'll be off for the Chile Fest in just a bit. Many, many more details to com.
    • By lesliec
      Content advisory: this is going to come across as an unalloyed rave, so let me say at the outset that I have no connection with Pen-y-bryn other than having stayed there.
      Now we have that out of the way - we visited Oamaru for the annual steampunk festival at the end of May this year.  Oamaru, a small (pop. 13,500) town in the South Island, 250-odd kilometres south of Christchurch, is home to one of the best-preserved Victorian precincts in the country.  The Victorian heritage has been embraced by the community, first with Victorian re-enactments and now with the steampunk.  Oamaru calls itself the steampunk capital of New Zealand and the annual Queen's Birthday weekend festival is quite an event.  I could go on at length about it, but this is not the place.
      Pen-y-bryn (Welsh for 'top of the hill' was built as a private residence in 1889 and is said to be the largest single-level residential building in New Zealand or Australia.  Here's the house:

      I met one of the owners, James Glucksman, through eGullet a couple of years ago, and this seemed a good opportunity to meet my first eG member in person.  James and his partner James Boussy (collectively: the Jameses) are of US origin and have travelled extensively.  The lodge is filled with period furniture, some of it made for the original owner, and decorated with items the Jameses have collected in their travels.  There's a full-sized billiard table (one of three originally made for the New Zealand Parliament; only two would fit so the remaining one came south to Oamaru), a fantastic original Florentine ceiling in the dining room and any number of comfortable places to sit with a book and a drink.  James G is the chef and morning guy (how does that work?); James B is the gardener and evening guy.
      Breakfasts are splendid affairs.  As well as (lodge-made) fruit compotes and wonderful jams, muesli and granola, there's always a freshly-made baked selection.  I can thoroughly recommend the croissants, although it's hardly fair to single them out, and I have now been introduced to the famous biscuits and gravy - not something often seen in this country:

      Rather good, I must say, and I'd certainly have them again.  I think James said we were the first guests he'd tried them out on.  Sausage gravy, for those of you who are wondering, with just the right level of cayenne.  After that, if you have room, you can have your choice of eggs with bacon, tomato and mushrooms.
      For the first few days of our stay we were deeply involved in festival affairs and weren't able to have much more than bed and breakfast at the lodge.  Not that that's anything to be sneezed at, and it was very pleasant to return exhausted in the evening and be met at the door by a James, then ushered into the drawing room for a nightcap - a cocktail, or perhaps a glass of James G's excellent nocino.
      On the final day, though, we thought we'd be having a free day and arranged to have two of our friends who had travelled with us from Wellington join us for afternoon tea, to be followed by a proper dinner.  As it turned out we got involved in a photo session in the morning followed by helping pack out of the hall much of the festival had been in, and ended up with only minutes to spare to dress accordingly (one must!) before we were due for tea.  But we made it:

      (Photo courtesy Pen-y-bryn)
      What a splendid group of people, don't you think?  That's Mrs Hudson (the younger) on the left, then Professor Carwardine, myself (Colonel Hawthorne) and Captain Smollett.  A very distinguished gathering indeed - you may note we had abandoned most of our steampunk accoutrements in favour of a more pure Victorian look (save for my cravat pin, but you can't see that).  Our host was no less splendid:

      OK, he didn't dress like that all the time - he cuts a decent figure in chefs' whites as well - but this is what eGullet members can look like when they put their minds to it.
      We'd neglected to warn James until the day before of the gluten-free needs of one of the party, but he came through magnificently.  Coronation Chicken and radish/poppy seed/cream cheese sandwiches, feijoa/orange tea cakes, English Royalty currant scones with clotted cream and more of James's jam, along with rosewater/pistachio meringues.  All except the tea cakes were gluten-free, and everything was delicious.  I haven't experienced much gluten-free food, but if it's all like this (I believe it isn't!) I think I could cope.  This was accompanied by our choice from an extensive tea list.  The Jameses have lived in China and their knowledge of teas is vast - they can even do a full tea ceremony at the lodge if you wish.
      A very nice touch at afternoon tea was a discreet printed menu so we knew what we were having.  This was also offered later at dinner, to which we now come.
      Having dressed appropriately (again - we're getting quite good at it), Mrs Hudson (the younger) and myself descended to the drawing room.  James G had unfortunately been forced to take to his bed after our afternoon tea (we wore him out?), but his young sous-chef Ashley and James B between them gave us a memorable evening.  We began with cocktails and canapés.  For the former we introduced James to the Tolkien.  He's not big on mixed drinks, but allowed that this one was acceptable.  Ashley presented this offering:

      Chorizo, mozzarella and cherry tomato with a balsamic reduction, and crostini with stracchino and saltwater pearls.  The chorizo and both cheeses were - again - made at Pen-y-bryn.
      After a suitable interval we repaired to the dining room:

      James offered a short but thoughtful wine list, and we went with this:

      When one is in Otago, one must drink Otago, don't you think?  It was a good choice; warm and fruity and a good match for what followed.
      First, cocoa-nib rubbed North Otago venison carpaccio, served with confit cherry tomatoes, sumac-sesame-pinenut soil and balsamic caviar:

      This was a beautiful dish in every way.  Although our first meeting on eG was in the chamber sealer topic, I hadn't been aware quite how modernist James's cooking was (he told me later he likes to include modernist elements, but may dial it back depending on his audience.  He didn't have to hold back with us).  Ashley was able to chat happily about maltodextrin and spherification - I flatter myself she enjoyed having people there who knew what she was talking about!  But as the eG modernist community knows, it's not all about appearance; the food has to taste good.  And this certainly did.  If you're wondering, the white thing is a coconut sphere.
      Then, after a lovely mixed fruit sorbet with triple sec, the main course.  Sous vide confit Canterbury duck leg with crumbed quenelle of pommes sarladais, sorrel gel, baby bok choy and haricots verts, and port wine sauce.  And look at the plate:

      This was another lovely dish.  The duck was just as tender as you'd hope, with just the lightest crisping of the skin.  The potato quenelle was possibly the best of its type I've had, and the dots of sorrel gel provided a nice bitter note.
      We had to finish eventually and it was in fine style, with passionfruit-lemon tart with crème Chantilly and vanilla-poached tamarillos (the photo was taken before the tamarillos went on):
          Again, delicious.  A shortcake-style base with delicious thick cream, complemented beautifully by the berry (I think) sauce and tamarillos.   After this it only remained to return to beside the fire in the drawing room to join some new friends we'd made on this trip.  A very lovely evening.   I can thoroughly recommend Pen-y-bryn for a luxury stay if you get to this part of the world.  I have only one criticism - it's completely ruined me for staying anywhere else.  Thanks, guys.  We'll be back.
    • By Kerry Beal
      And so it begins...
      I arrived in Las Vegas at 10:30 or so this morning, picked up my rental car and hastened over the the Tuscany Suites to meet up with Chocolot.  After a brief cruise through all the loot that she had accumulated for the workshop we headed out to do a few errands.  We checked in with Melissa and Jean Marie to check that all was well for later in the week and to enjoy a little look around the facility.  I also had to deliver several bottles of wonderful looking paté that Alleguede had made for Jean Marie (I kept one bottle here for snacking purposes this week).  There was serious drooling going on over all the equipment they have available for us to play with.
      What was to be a quick stop at Chef Rubber took a little longer than expected - there is a lot to look at there!  And to buy!
      We investigated a couple of thrift stores - notably the Habitat for Humanity Reuse to grab a couple of items that will show their usefulness later this week.
      And for dinner we hit Lotus of Siam.  We know that we are going back there this week - but it is a place I've wanted to check out since FG wrote about it a few years ago.  And you can never eat too much Thai can you?

      Jasmine tea for me.

      Chicken larb.

      Khao soi - noodles with a red thai sauce.  And the condiments to go with them - some sort of pickled green (perhaps mustard), onion and of course lime.

      Pepper garlic shrimp - didn't see a table without this one!

      And fried rice with veg and egg.
      Right now Ruth is cruising the internet reviews to see what we should order when we return there on Thursday.
    • By Bu Pun Su
      French food is my favorite cuisine and l’Arpege is my favorite restaurant. Currently, entering the 4th year that I haven’t returned to l’Arpege (Since ’06, I usually make an effort to go there at least once every 2 years). At the very least I had a chance to savor Alain Passard’s cuisine in late ’12 when he became a guest Chef at Beaufort hotel Sentosa – the most memorable part was when Alain personally cooked 2 Brittany lobsters for me. Fortunately, Singapore has a restaurant owned and run by Passard’s apprentice & his former sous chef, Gunther Hubrechsen. Therefore, whenever I crave for (home-style) French cooking that’s light, delicate and delicious, I often come here. Similar to my Les Amis’ experience, I’ve actually been here about 4 times since 2008 but never wrote a (serious) review even once. As a matter of fact, Gunther’s is one of my favorite restaurants in Singapore
      I had dinner at Gunther’s in the same week as my meal at Les Amis. On purpose, I ordered carte-blanche here with similar budget to the Les Amis’ degustation menu. I wondered how these 2 elite gastronomy restaurants (cooking nouvelle cuisine without any molecular element) would fare against each other. A short comparison in a glance,
      Les Amis = 7 courses including one dessert. 2 courses with caviar and 3 courses with black truffle. There were scallop, lobster and wagyu beef
      Gunther’s = 8 courses with a dessert. 1 dish with caviar and also 3 courses with black truffle. There were scallop, gambas and wagyu beef
      Anyway, I ate and enjoyed very much the following stuffs at Gunther’s (my top 3 dishes):
      1st: cold angel hair pasta with Oscietra caviar - the restaurant’s most well-known dish and Chef Hubrechsen should be proud of it. It’s the 3rd time I savor this dish; it’s still very delicious – the flavor, the smells, the texture and all other elements were spot on. High degree of consistency...
      5th: carabinero gambas with tomato rice – given how far Spain from Singapore is, the kitchen did a good job in preparing this prawn. I tasted the gambas’ freshness and sweet flavor; it’s well-seasoned too. The Japanese rice cooked with the prawn’s stock and tomato was pleasant except I prefer rice with firmer texture (like in risotto or paella)
      6th: grilled scallop with black truffle – the main highlight of my meal. The Hokkaido scallop was juicy and tender though not as tasty as the one I had at Les Amis. However, it’s well-enhanced by the sublime and sweet caramelized onion below as well as the pungent winter truffle aroma and flavor on top of it. I liked the onion very much here – a good example how Gunther brought out the essence of its ingredient; possibly the closest one (in terms of ‘deliciousness’) to the Passard’s perfect onion gratin with parmesan that looks deceptively simple
      What makes Gunther’s special is that the talented Belgian chef-owner is capable of generating many different kind of ‘unassuming’ dishes and elevating them to higher level using no more than 3 fresh produce on each plate. It seems modest at times, but actually quite sophisticated. Let me describe a few more dishes I had,
      4th: roasted garlic with onion essence – if I had to pick one dish I like the least, it’s probably the one. The roasted garlic had smooth texture and good smell, well-integrated with mascarpone sauce. However, I found the (garlic) portion was too big. After consuming 2/3 of them, I just swallowed the rest (almost no chewing) so that I wouldn’t be too stuffed and/or dilute my palate for the next dishes
      7th: Char grilled wagyu beef in bordelaise sauce – this was the main course served in a nice portion with a right amount of “fat”. Delicate Japanese beef was generally a safe choice; the chef didn’t do too much and just allowed the natural flavor of high quality wagyu to shine. The sauce and the grilled corn were precisely executed. Nothing wow but it’s hard not to like Japanese beef J
      8th: Truffle parfait – dessert. It’s a soft and light vanilla ice cream served with rich chocolate brownie and topped with aromatic smell induced by the Perigord truffle (having slight peppery taste). I hardly eat dessert with truffle in it. This one was sweet and rather delicious
      There were a couple more dishes I had and you can see/read them on the picture link below. For the meal, I drank 2 glasses of wine. The first glass was 2010 Vincent girardin chassagne-Montrachet; it’s rich and creamy with buttery aromas. The second one was 2009 Black quail Pinot noir; it’s medium bodied with dark berries delicate fragrance and dry finish in slight acidity – a quite refined pinot noir that surprisingly went along nicely with my scallop dish (of course, better with the beef). Oh before I forget, this place only offers one type of bread and butter – to be exact warm mini baguette and salted butter served at room temperature – simple but good; I ate 3 baguettes if not mistaken. The meal ended with a petit four consisting of a green tea macaron and canele – both were fine.
      It was a quiet evening, about half of the restaurant’s capacity was filled. Probably most people were still busy to attend reunion dinner with their friends and colleagues. The dining room decoration was minimalist dominated by dark grey color for the walls (some paintings were hung on them) and medium lighting. This way guests would not feel overwhelmed and the food took center stage. The staffs were polite and helpful without being intrusive. Besides the sommelier, one friendly “Indian” maitre d’ and the greeter, most of restaurants’ FOH staffs were relatively new. Chef Hubrechsen, usually visiting the dining room to greet guests, explained that the staffs turnover at Singapore restaurants were still very high; he even did not have any permanent sous chef assisting him in the kitchen. So the good thing is that it’s almost guaranteed Gunther himself would always be in the kitchen daily to ensure food quality.
      I gave my overall meal experience at Gunther’s nearly 94 pts (a good 2 ¼* by Michelin standard) and it meant about the same level as Shinji by Kanesaka Singapore and Eric Frechon’s Le Bristol, seriously. Another lovely meal, and overall it ranked as the most memorable one I’ve ever had here. Well, there was no bad meal experience at Gunther’s. Hope I can return again sometimes next year, even better if not on my own expenses. Lastly, I prefer this place over Les Amis by a small margin. Check here for pictures, https://picasaweb.google.com/118237905546308956881/GuntherSRestaurantSingapore#
    • By Kerry Beal
      Today we started out with a trip to the college to start getting ourselves set up for tomorrow. Then at 10 am we met at ChocolateFX and started our tour. Of course hair nets are obligatory if you are going to go into a food manufacturing facility!

      Wilma and Art had the small pan set up so that we could pan some raisins.

      Here's Pat (psantucc), with beard appropriately netted, applying some chocolate to the raisins.

      Ava (FrogPrincesse's little one) preparing to add more chocolate, Kyle helping and FrogPrincesse awaiting her turn.

      The fancy packing machine.

      Listening with rapt attention to Wilma explaining the making of ganache truffles in the round silicone molds.
  • Recently Browsing   0 members

    No registered users viewing this page.


Content-Type: application/http; msgtype=response

WARC-Identified-Payload-Type: application/xhtml+xml

WARC-Type: response

text:
Home Forums WikiNASIOC Products Store Modifications Upgrade Garage
Alaskan Impreza Club
Go Back   NASIOC > NASIOC Chapters > Alaskan Impreza Club Forum -- AKIC

Welcome to NASIOC - The world's largest online community for Subaru enthusiasts!
Welcome to the NASIOC.com Subaru forum.

You are currently viewing our forum as a guest, which gives you limited access to view most discussions and access our other features. By joining our community, free of charge, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is free, fast and simple, so please join our community today!

If you have any problems with the registration process or your account login, please contact us.
* Registered users of the site do not see these ads.
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old 02-14-2012, 12:31 AM   #1
Scooby Newbie
Member#: 302662
Join Date: Dec 2011
Default 2012 AKIC Motorcycle Pics

I love the winter for driving my sti. But i am ready for some 2 wheel speed. I wanna see whos ridin this summer and what!
Heres what im workin with

khann23 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
2012 AKIC Meet & Greet 1/1/12 insane_one Alaskan Impreza Club Forum -- AKIC 66 01-09-2012 06:03 PM
Smog checks for CA motorcycles?! By 2012 if SB 435 passes. SubyFi Southern California Impreza Club Forum -- SCIC 15 05-06-2009 01:23 AM
Motorcycle pic thread 06STi South West Impreza Club Forum -- SWIC 19 12-29-2005 06:55 PM
Old School AKIC pics! bert_WRX Alaskan Impreza Club Forum -- AKIC 9 07-24-2004 08:11 AM
AKIC may meet pics SQUAD_907 Member's Car Gallery 12 05-23-2002 09:27 AM

All times are GMT -4. The time now is 03:45 AM.

Powered by vBulletin® Version 3.7.0
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Powered by Searchlight © 2017 Axivo Inc.
Copyright ©1999 - 2017, North American Subaru Impreza Owners Club, Inc.

warcinfo:
robots: classic
hostname: ip-10-164-221-253.ec2.internal
software: Nutch 1.6 (CC)
isPartOf: CC-MAIN-2017-43
operator: Common Crawl Admin
description: Wide crawl of the web for October 2017
publisher: Common Crawl
format: WARC File Format 1.0
conformsTo: http://bibnum.bnf.fr/WARC/WARC_ISO_28500_version1_latestdraft.pdf


WARC-Identified-Payload-Type: text/html

WARC-Truncated: length

text:
Need for Speed Hot Pursuit News Post

This video is also available on the OS Youtube channel, please subscribe while you're there.

Game: Need for Speed Hot PursuitReader Score: 8/10 - Vote Now
Platform: PC / PS3 / Xbox 360Votes for game: 10 - View All
Need for Speed Hot Pursuit Videos
Member Comments
# 1 Section_25 @ 10/05/10 06:29 AM
This game looks like it is going to be alot of fun !! Can't wait !
# 2 Section_25 @ 10/07/10 07:33 AM
A friend of mine that was at pax saw this game and said it was more impressive than GT5, so this will definitely be one to check out.

Post A Comment
Only OS members can post comments
Please login or register to post a comment.