#Top 10 Most Expensive Fine Dining Restaurants

[uselessopinionsaroundfood]

Le Supreme - Lyon France - 9/7/2024

Le Supreme

The French do food better.  Don’t argue with me, get on a plane, eat in France, and then stop pretending like I’m not right. I’m a fortunate eater.  What does that mean? It means I prioritize food and so I’ve gotten to eat at top restaurants around the world, and I’ve eaten meat, vegetable, and sweet dishes that I’ll remember more than the date of any anniversary (which I have a tendency to forget).   So, what makes the French so good? I think the obvious answer could be butter. But having been here for three days I haven’t gotten any butter, not even at the breakfast buffet at the hotel.  They have soy milk and peanut butter (not together) but no butter. But that’s not what makes their food so good.  I’m going to eat more this week to prove my theory, but this first thought is about last night’s dinner at Lyon’s Le Supréme, and supreme it was.  

But before we get to that, let’s go back a few years.  I was in Northern Spain with some friends, and we were there for the midlife crisis reason of running from the bulls.  I know it’s with the bulls, but if you’ve ever done it, you know you aren’t running with them.  Knowing that northern Spain is known as one of the culinary capitals of the world there was no way we could not hit at least one top Michelin spot.  Now if you’re not a Michelin believer don’t worry, stick with me here, and if you are, stick with me cause I’m probably going to make you mad.  Either way, come for the ride.  We made reservations at Mugaritz, considered one of the top 10 restaurants in the entire world, with 2 Michelin stars (they’ve got one to spare apparently).  We arrived at the beautiful farm-like setting and were instantly impressed.  We then walked into the restaurant where tables were set so far apart from each other it felt like each table was a private restaurant. Before we ordered we were offered a kitchen tour and took a photo with one of the chefs.  The kitchen was immaculate and silent, setting the stage for perfection.  But that’s where perfection ended.  This isn’t about Mugartiz, this writing is about French Food, but the next three hours were the worst dining experience I’ve ever had, and I just ate food on British Airways.  This experience brought everything about fine dining into question: What’s more important presentation or flavor?  Real and natural ingredients or molecular gastronomy?  And more than anything it made me realize that the Michelin guide has become more about places not to eat vs ones to visit if your goal is great food over prestige and politics.  Michelin fans mad yet?  Michelin has lost its credibility with actual food lovers.  Mugaritz was the most expensive and disappointing meal of my life, to this day.  We went and got pizza afterwards.  Also, there was just a story about a diner who refused to pay at Mugaritz because the food was so bad, so I’m not alone.  So why tell that story, other than hoping it keeps you from wasting your money there?  Because it highlights the difference between the perception of greatness and the reality of greatness in dining.  

Last night, at a local’s recommendation, I went to a small restaurant in the heart of Lyon, next to a subway station entrance.  It’s so unassuming I walked past the entrance.  The setting feels like any nice neighborhood restaurant, nothing to write home about but a place you could happily spend a few hours with friends and feel wonderfully welcomed.  Le Supreme is owned by a husband and wife team, and what you wouldn’t expect from the lack of pomp and circumstance is that he trained at Danielle in NY for 8 years. 

So here is a French chef who has trained with one of the best chefs in the world, so should I be getting ready for foams, gelee and presentation over flavor?  No.  this is why no one does it better than the French. At the core of every dish is letting the fresh ingredients shine through, letting them do the work that they are supposed to do, not covering them up with unnecessary fuss for the sake of Instagram, although these were beautiful dishes.  The menu is either a 4 or 5 course meal, with two choices for each course, except for their signature Blond Liver cake.  The menu changes based on ingredient availability and chef desires.  I went with four courses, reasonably priced, with the wine pairing (I’m in France, did I have a choice?).  The first dish was a “perfect egg” with butternut squash, a slight balsamic reduction, chanterelles, and bits of black truffle.   I might actually stop writing this so go back to the restaurant to get more now.  The next course was their signature blond liver cake with a chorizo and popcorn topping and while most liver cakes are bitter, this Lyon specialty had a subtle and refreshing sweetness to it, wait I might actually go back to the restaurant to get this one now.  That was followed by the single best duck breast I’ve ever had.  Served perfectly cooked in a subtly sweet reduction with beets, beet chips, radish slices, and some citrus it seemed like I could cut this duck with my fork. This was French cuisine at its best.  So, what makes it so good? Why am I saying no one does it better than the French?  In all the meals I’ve had, the best are the ones that do amazing things with great ingredients and realize that no chef can do anything better than what nature has already done.  Showcase what they offer and get out of the way.  Each of these dishes aren’t ones I could recreate in my own kitchen, they use skill sets far beyond my training (or lack thereof) but what Le Supreme did again and again was let you taste everything in each dish, everything was there for a reason and was allowed its moment to shine.  Nothing was there for show, nothing overpowered anything else, they were all great friends at the same party, and excited to hear what each of them had to share.  French cooking does this better than anyone, so enjoy cuisine from around the world, it has a lot to offer, but just remember, the French have set the bar for fine dining, they love their ingredients, and they probably added more butter than you. 

[chennaitop10article]

Luxury Travel on a Budget: How Chennai’s Top Travel Agent Makes It Possible

Meta Description: Discover strategies for luxury travel on a budget with insights from Chennai's top travel agent. Enjoy affordable luxury travel experiences without breaking the bank.

Luxury travel often conjures images of opulence, exclusivity, and a hefty price tag. However, with the right strategies, it's possible to indulge in luxurious experiences without breaking the bank. Chennai's leading travel agent reveals how savvy travelers can enjoy the best of both worlds: luxury and affordability.

Introduction

Luxury travel doesn't have to be a distant dream. With the right guidance and strategies, you can enjoy first-class experiences, five-star accommodations, and gourmet dining without depleting your savings. This comprehensive guide offers insider tips from a top travel agent in Chennai, focusing on how to make the most of your travel budget while indulging in luxurious experiences.

Affordable Luxury Travel Tips

1. Timing is Everything Planning your travel during the off-season can significantly reduce costs. Off-peak periods offer lower rates on flights and accommodations, allowing you to enjoy high-end experiences at a fraction of the price. The key is to avoid major holidays and school vacation periods.

2. Leverage Loyalty Programs Frequent travelers can benefit greatly from airline and hotel loyalty programs. Accumulating points and miles can lead to free flights, room upgrades, and exclusive amenities. It's worth signing up for these programs and understanding how to maximize your rewards.

3. Early Bird Deals and Last-Minute Offers Booking in advance can often secure better rates, but sometimes, waiting for last-minute deals can also pay off. Many luxury hotels and airlines offer significant discounts to fill unsold rooms and seats. Working with a knowledgeable travel agent can help you find these hidden gems.

4. Utilize Travel Agents A reputable travel agent, like the top agency in Chennai, has access to exclusive deals and insider knowledge. They can tailor a luxurious yet affordable itinerary based on your preferences and budget. Agents often have relationships with hotels and airlines, which can translate into better rates and perks for you.

5. Choose the Right Destinations Some destinations inherently offer more luxury for less. Emerging markets and developing countries can provide high-end experiences at a lower cost compared to established luxury destinations. Exploring these areas not only saves money but also provides a unique and enriching travel experience.

6. Travel Smart with Transportation First-class flights are a hallmark of luxury travel, but they can be prohibitively expensive. Consider alternative options such as business class or premium economy. Additionally, using public transportation or ride-sharing services at your destination can save money without compromising comfort.

7. Alternative Accommodation Options Luxury isn't limited to five-star hotels. Boutique hotels, serviced apartments, and vacation rentals can offer equally luxurious experiences often at lower costs. These alternatives can provide more space, privacy, and personalized services.

8. Dining Wisely Fine dining is an integral part of luxury travel. However, you can enjoy gourmet meals without splurging by dining at top restaurants during lunch hours when prices are typically lower. Additionally, exploring local markets and street food can offer authentic and delightful culinary experiences.

9. Complimentary and Included Services Look for accommodations that include complimentary services such as breakfast, airport transfers, and Wi-Fi. These inclusions can add significant value to your stay without extra costs.

10. Travel Insurance and Protection Investing in travel insurance can save money in the long run by covering unexpected expenses such as medical emergencies, trip cancellations, and lost luggage. It's a small price to pay for peace of mind and financial protection.

Chennai Travel Agent Insights

11. Customized Itineraries A top travel agent in Chennai can create personalized itineraries that cater to your interests and budget. They can recommend less-known luxury experiences that offer great value, ensuring a unique and memorable trip.

12. Exclusive Partnerships Travel agents often have exclusive partnerships with luxury brands and providers, enabling them to offer discounts and added benefits to their clients. These relationships can unlock unique opportunities and experiences.

13. Concierge Services Many travel agents provide concierge services that can handle all aspects of your trip, from booking flights and hotels to arranging activities and dining reservations. This service ensures a seamless and stress-free travel experience.

14. Local Knowledge A Chennai-based travel agent brings invaluable local knowledge and connections. They can suggest hidden gems and insider tips that aren't typically found in travel guides, enhancing your overall experience.

15. Monitoring Deals Travel agents continuously monitor travel deals and can alert you to timely opportunities. This proactive approach ensures that you get the best possible rates and experiences.

Luxury Travel on a Budget

16. Combining Luxury with Budget-Friendly Options A well-planned trip can blend luxury with budget-friendly options. For instance, you can splurge on a few nights at a high-end hotel while opting for more affordable accommodations for the rest of your stay. Balancing your expenses in this manner allows you to enjoy luxury without overspending.

17. Group Travel Discounts Traveling with a group can open doors to discounts on accommodations, tours, and activities. Many luxury resorts and hotels offer group rates, making it more affordable to experience luxury with family and friends.

18. Seasonal Promotions Many luxury travel providers offer seasonal promotions and packages that bundle accommodations, meals, and activities at a reduced rate. Keep an eye out for these promotions, and plan your travel accordingly to maximize savings.

19. Prioritize Your Splurges Identify the aspects of luxury travel that matter most to you, whether it's a spa day, a gourmet meal, or a first-class flight. Prioritize these splurges while saving on other elements of your trip to create a balanced and fulfilling experience.

20. Complimentary Upgrades Always inquire about complimentary upgrades when checking in at hotels or boarding flights. Being polite and friendly, as well as mentioning special occasions, can sometimes result in unexpected upgrades that enhance your travel experience without additional costs.

Conclusion

Luxury travel doesn't have to be an unattainable dream. With strategic planning, smart choices, and the expertise of a top travel agent in Chennai, you can indulge in luxurious experiences without draining your bank account. By timing your travels, leveraging loyalty programs, and exploring alternative accommodation options, you can enjoy the best of luxury travel while staying within your budget. Embrace these tips and embark on your next adventure with confidence and sophistication.

[mediameld]

Fine Dining Extravaganza: Top 10 Most Expensive Restaurants

Indulge in a culinary journey like never before with our exploration of the "Fine Dining Extravaganza: Top 10 Most Expensive Restaurants." Delve into the world of gastronomic luxury and exquisite culinary creations as we unveil the opulent dining experiences offered by these prestigious establishments. From Michelin-starred chefs to lavish settings and exclusive menus, discover the epitome of culinary excellence and luxury dining. Join us as we savor the flavors of extravagance and sophistication in the top 10 most expensive restaurants worldwide. #FineDining #LuxuryRestaurants #GastronomicExperience #ExtravagantCuisine #MichelinStar #LuxuryDining #ExclusiveMenus #CulinaryExcellence #GourmetExperience #TopChef #HighEndRestaurants #FoodieParadise #GastronomyLovers #UltimateIndulgence #LuxuryFood #FineDiningExperience #FineWine #EpicureanAdventure #GourmetDining #LuxuryCuisine

[lucidwine]

Wine & Dine in a Dime: Budgeting Strategies for Modern Restaurants

Every year, more than 18 million wine bottles are wasted, and according to the Beverage Information Services, restaurants lose 10-15% of profits due to wine oxidation. The wine menu in most restaurants is on the pricier end because once a bottle is opened, the chances of it surviving in the cellar are pretty thin. However, it can be possible if a business wants to offer a wine & dine experience for their customers on a budget. To help businesses get started, here are some tips from Lucid.

Source: https://raog.ca/how-much-wine-do-you-waste/ 

#1 Embrace Technology

One of the easiest ways to optimize operations and reduce expenses is by implementing point-of-sale or POS systems. They streamline order processing, inventory management, and financial tracking. With a POS maintenance system, restaurants can improve efficiency and reduce overhead costs. Besides, this also helps keep track of wine inventory. The amount businesses lose on wine oxidation is also reduced. 

#2 Orchestrated Menu

You can have an industry-leading wine list, but they are a waste until you don’t know how to pair them with the right dishes. You can focus on a range of high-quality dishes that use common ingredients. For instance, a honey-glazed cabbage steak tastes insanely luxurious with a glass of chardonnay or Merlot. Pick organic wines and offer by-the-glass programs so everyone can afford your premium or classic varietals. 

#3 Pick the Right Distributor

Wine is still a luxury in most restaurants because finding top-shelf bottles from authentic sommeliers is no piece of cake. You can try to find vineyards offering timeless yet finely aged wines on your own. Or you can reach out to professionals who can collaborate, offer guidance, and help you find a wine distributor within your budget. Undoubtedly, competitive pricing is enticing, but working with professionals can help you establish an overall value proposition with factors such as customer service, staff training, insightful education library, ordering software, and more. 

#4 A Diverse Wine List

Lastly, but most importantly, you must have a diverse wine list according to the customer demands. You can always adjust the quantity per serving in your by-the-glass program. Still, it’s essential to accommodate organic wines made from biodynamic methods, lesser-known varietals such as Albariño, Tannat, and Assyrtiko, and low-ABV wines for health-conscious customers. 

Conclusion

This was all about offering customers a wine and dine experience on a budget. Undoubtedly, these tips can prove exceptional in improving customer experiences. You can also prioritize wine server training, switch to wine made with organic viticulture and sustainable practices, and serve varietals that capture the unique climate and soil during artisanal winemaking.

Customers can be willing to pay for higher price tags when the wine depicts layers of undertones from citrus and orchard fruits to subtle oak and an influence of creamy texture. The more complex and harmoniously balanced a wine is, the more you can charge for it.

Need help curating your customers' wine and dine experience within a budget? Lucid is just a click away!

Blog Source. https://lucid.wine/blog/wine-dine-in-a-dime-budgeting-strategies-for-modern-restaurants

[wamuzimedia]

Love poverty: Cost of dating hits new high on inflation.

For young Kenyans who are just starting their careers and would like to settle down, the surging inflation amid a freeze in salary raises is robbing them of decent living and the chance to meet and settle down with a partner. Over the past year, Mark, a 35-year-old banker, has been consciously trying to leave single hood but has been set aback by the vast sums he needs to spend on dates and activities required to know someone he’d like to spend the rest of his life with. Mark is in his third year of employment. He says a decent dinner or lunch date acceptable to most women he is attracted to costs between Sh4,500 and Sh6,000. Servings for two in chic restaurants in Nairobi start from Sh3,000 upwards. In some hangout joints, the amount could easily hit over Sh10,000, which is a painful pinch for someone with a litany of bills and family members to take care of. “Food has become more expensive than when I started working. My salary has not increased to match the prices of the things I need to survive. What this means is that I don’t have money to spend on leisure and other important modern-day dating activities,” says Mark. He has met potential partners who would have removed him from the dating market, but he has been unable to commit to a relationship because of his financial position. Over time, the spark for would-be partners has been dying down as Mark finds it challenging to plan a date while surviving paycheck-to-paycheck. More Kenyans, like Mark, are reducing spending on luxury items and activities. They are now forced to chase bargains to deal with the unrelenting inflation eroding their purchasing power. Food usually has the biggest impact on the overall price movement when computing the cost of living. It accounts for nearly a third of the shopping basket for most families. Kenya’s inflation last month rose to eight percent from 7.9 percent in April, when it declined to a 10-month low at the onset of rains Game of probabilities For single people like Mark, the choice is clear; put food on the table or engage in a game of probabilities that might end in heartbreak. Fun games that most young couples can participate in, such as bowling, ice skating, and archery, don’t come cheap, either. Most places charge between Sh500 and Sh1,500 per person, a significant cost for a single man living on a tight budget. “Most 8-5 jobs only give you sufficient time over the weekends. What this means is that you have minimal time to know someone. And what does that mean? You have to do many of these activities and dinners before deciding to settle down,” says Mark. Mark’s struggle in the search for a suitable marriage partner is one that David Obonyo, a 31-year-old freelance web developer, knows only too well. He, however, says while his dating journey has not been easy, he was lucky to meet someone who understands the current pressure. Fake perception “Social media has created a fake perception that the good life has to be fancy with expensive things, including travelling and spending on expensive gifts and fine dining. You really need an understanding partner to get off the dating market,” says David. His top stressors since he left school have been his long-term financial future and declining opportunities which might affect the life he is trying to build. Amid the economic shocks, David believes that single people should treat dating as a marketplace and search for their matches until they meet the suitable one. “I tried online dating, but it didn’t work out well for me because you have to spend money for every meeting. Sometimes I lack the money, and when I have some, the bills are just too many, so I choose to prioritise what’s important,” remarks David. Changing choices The financial pressures are also pushing young people to change what they are looking for in a partner. Gifting is important, but given the real chance of sleeping hungry, David says the pursuit may not be worthwhile. Rising inflation has eroded most Kenyan’s purchasing power meaning that most of their spending is directed to essential commodities such as food and housing as they cut money to luxury stuff like perfumes, watches, expensive holidays, and necklaces that couples can get for each other.Collins Michael, the CEO of Nyaluk Foundation, a non-profit organisation, believes the current economic climate in which the cost of living is unbearable for most, people should have conversations around finances while dating. “It is a societal construct that men should be providers. But with rising inflation, it’s good to talk about having different sources of income and sharing some responsibilities,” says the 32-year-old. Collins says the belief that one can only be a man when one provides leaves many young people who want to settle down in a tight spot. Splitting bills While splitting bills during dates might be unpopular, it is one way that dating couples can cushion each other as inflation squeezes the extra shilling from many Kenyans’ pockets. “What happens when you lose your job after settling down?” Collins poses. He says that finding love in fast-rising inflation is not tough, but single people must have clear priorities for what they want. Collins, however, cautions that people looking to date should not seek partners hoping to gain financially. “When you neglect other important issues when dating and chase other things, you end up with a failed marriage after a short time. Responsibility should be shown from both parties,” Collins advises. Read the full article

[lastfrontierh]

Heat As A Lot As Winter Ski Incentives Cmw

Revelstoke usually will get over 10 metres of snow per year, which is around double what probably the most reliably snowy European resorts get. With towering forests of fantastically spaced old-growth western red cedar and hemlock bushes , Revelstoke sits at the heart of some of the world’s greatest tree skiing. "What a talent Ken was; His capacity Heli skiing Canada behind the wheel was matched by his attitude outside of a automobile; he was so nicely loved by his team and the individuals he worked with. "RIP Ken Block, with thanks for some hilarious days out," he wrote. And the motoring world was heartbroken this morning when Ken's racing team Hoonigan confirmed he had been killed within the accident aged simply 55.

Arnie Wilson spent 15 years in tv - 10 of them as a news and present affairs reporter - earlier than turning into the Financial Times ski correspondent in 1986. In 1994 he skied every day for a year - a feat which took him to 240 resorts in 13 countries all over the world, and into The Guinness Book of Records. In 2001 he took over the Ski Club of Great Britain's magazine, Ski+board, modifying greater than 50 points before resuming his freelance career in 2014. For a start Heli skiing Canada it’s banned in France and just about banned in Austria too, excluding a limited heli-skiing operation in Lech. The solely Alpine nations the place heli-skiing is routinely on provide are Italy and Switzerland, and even here it’s a considerably completely different concept. Although in simplistic phrases the helicopter is “just” a quite expensive taxi-ride to get you to recent powder (and no, you don’t leap out of the machine in mid-air à la James Bond) it’s an exhilarating experience.

Arctic Heli Skiing has some 4,000 square kilometres of slopes and a good snow record at a relatively low altitude. You can guide four- or six-day packages or a single day programme. Lunch is usually a picnic in a clearing beside the helicopter.

Product descriptions on this website are meant solely as a guide to coverage phrases and circumstances, together with benefits, and shouldn't be relied upon to determine policy coverage. Policy coverage is subject to the precise terms and conditions of every coverage wording. Untracked snow is the "ultimate winter high" and no higher experience can be gained than by going Heli-skiing. We meet on the pre-breakfast stretch session, or at the finish of the day at the bar or within the sizzling tub.

Each Oxford Ski Company booking includes our complimentary pre-arrival concierge service. Your specialist will help prepare the all-important finer details which are part of planning the proper ski holiday. Fusing world-class heli skiing with the classic ski city experience. The day begins at 5.30 within the morning with an equipment verify, cup of tea and full breakfast. From the top, you’ll experience the pleasure of Canada’s famous champagne powder, exploring utterly untouched runs without one other skier in sight. For example, RK, one of the operators organises day lengthy packages for these seeking to benefit from the thrill of an isolated location without committing to a multi-day bundle.

Vermont’s Catamount Trail is the longest Nordic skiing route in North America, stretching from the state’s border with Massachusetts right up to Canada. Chances are slight that you would do it multi functional go – in 40 years, just a hundred and five individuals have. But the trail is divided into 31 segments, which could be carried out in single-day tours – a good way to get a taster and find your ft within the New England snow. Alpino Vino – at 3,627m, America’s highest fine-dining restaurant – only opens its doors December to April. Perched up in Colorado’s Telluride Ski Resort, even reaching it is tough.

If you haven’t every been heli-skiing, now’s your likelihood to experience it first-hand — nicely, the virtual actuality model, anyway. Glacius Travel provides tailored winter breaks to awide vary range of groups, households and corporations Heli skiing Canada in the UK and past. We specialise in taking 100 percent of the stress and pressure from the booking course of as properly as seamless trip delivery.

[pedia10-blog]

Read More > Top 10 Most Expensive Fine Dining Restaurants

[glenncoco4]

Hiding

A/N: A/N: He's a pro-surfer. She's a waitress. A chance meeting brings them together and their relationship grows into something more, but it's not always how one imagine it to be.

~~~~~~~~~~~~

His eyes move with the waves as he watches the barrel form, imagining himself and going through his body movements as he focuses on standing up, and becoming one with the wave. He’s drawn out of his trance at the feel of her hand sliding down his chest as she comes up behind him, her breath warm against his ear. “We should go out for dinner.”

He closes his eyes, letting out a deep gush of air. “Baby, you know how much I want to but-“

Snatching her hand away, she walks around the couch and heads straight for her bag. She’s furious with him, but more so with herself because she agreed to go along with it in the first place. Early on she thought it was just a normal fling and nothing was going to come of it but boy was she wrong. “But nothing. I’m tired of this, Marty. I’m tired of your excuses.”

At her words, he quickly hops up off his seat and scurries over to her, his hands finding their place on her shoulders. “Kens, baby, please don’t go.”

She lets out a deep calming breath, willing herself not to cry before turning around and coming face to face with decision she had no idea she’d be making today. “I deserve more, Marty. I deserve a whole lot more than what you’re giving. I thought I could handle hiding out, and sneaking around so you can protect your “bad boy” image, but I’m sick of it.”

“I’m trying to protect you, why can’t you see that.”

“You’re trying to protect yourself and I can’t be in a relationship with someone who’s more focused on the opinion of strangers than the opinion of the person they said they love more than anything.”

He reaches out for her but she pulls back, stinging him like nothing ever before. “Baby, no. Don’t go.”

“Goodbye, Marty. Call me when decide to live your life the way you want to and not the way others want you to.”

He watches as she walks out the door, leaving the life they had behind her. The ache that’s in his chest tells him just how bad he screwed up, how selfish he was. Leaning against the wall, he slides down to the floor as the tears begin to make themselves known. “What did I do?”

XXXX

She sits the plates down in front of the respective customers, telling them to enjoy their meal. At this point she’s just going through the motions. Yesterday was a shit show inside a dumpster fire and the numbness continues to grow. She can’t get him out of her head, out of her heart. Maybe she walked away too soon, maybe if she-NO, she did the right thing.

The brunette’s so lost in her own thoughts, she does’t see him until she’s halfway across the dinning room, stopping her in her tracks. “What are you doing here?"

“I’m here to apologize to you.”

“And you chose to do it now?”

“Marty Deeks?”

Their attention turns to the older woman who is now in their immediate vicinity. He sends her a quick smile before turning his attention back on Kensi.

“Oh, my god. I’m like your biggest fan.”

“That’s nice.” Any other time he would talk to her but right now is not the time. So he sends her a brief smile only to turn back to see the brunette’s retreating form.

“Kens, please?”

She quickly turns around, irritation written clear on her face. “WHAT?”

“I love you. Please?”

“You can do better than that, Marty.” She knows it sounds harsh, but she can’t turn a blind eye any more.

He can feel the eyes in the room on him, if there’s ever a moment when he needs her to know how sorry he is, it’s right now, so he powers through. “I love that you push me to be my best because you know what I’m capable of. You see me for me and no one ever has before, not really. Ever since I was 18 all I ever was to anybody was a dollar sign, but not with you.” Gaining a small amount of courage, he takes a few steps towards her almost as if she’s pulling him in. “I was wrong to keep you hidden, because you deserve to be shown off to the world. You deserve so much more than what I can give you, but if you’ll forgive me, I promise to do everything to become the man you deserve.” This is the moment of truth. Reaching into his pocket, he takes out an intricate ring, the one that he widdled from the piece of wood of the cutting board that she burnt the first time she tried to cook dinner for him. “Kens, will you marry me?”

Tears spring in her eyes, she so badly wants to say yes but she can’t, knowing he could just as easily back track tomorrow. “I can’t be your secret anymore.”

Taking a deep calming breath, he does something he’d never thought he’d ever do. He pulls out a chair of the empty table that’s right next to them and uses it as a stepping stool to stand on top of the very expensive dining table. “Excuse me, can I have your attention please?” If there were some that weren’t paying attention to what was going on before, they definitely are now. “I've been dating this amazing woman for the past year and a half. Against my better judgment I listened to my team and kept it a secret, but no more secrets.” His attention turns from his “audience” and towards the woman whose always been there for him, loving him, and brining a light he’s never known into his life. “Kensi, I love you. I’ve loved you ever since I met you at the beach and you insulted my roundhouse cutback.” At he sight of her smile, he’s suddenly filled with a sense of confidence. “You didn’t care who I was back then and you don’t now, and I mean that in the best way possible. You see me for me and who you know I can become. Ever since I met you, there’s a peace that has washed over me, a peace that up until then, I had only found when I was out in the water. Kens, you deserve to be shown off to the world, and I was wrong to even go along with the idea of hiding your light. Baby, I promise I will never put you in second place again and I promise to love you with everything I am for the rest of my days. So if you’ll have, I would very much like to be your husband.”

The room is filled with a resounding gasp, drawing Kensi’s attention to just how many people are watching them. She’s not use to this and it freezes her. The only thing coming out of her mouth being one of reprimand. “You’re not allowed to stand on the tables.”

He crosses his arms, keeping his feet firm on the piece of furniture. “Well, I’m staying here until you give me an answer.”

“Fine, get down.”

“So?”

For the first time tonight she allows herself to lock eyes with him. She sees the desperate love so clearly written in his cerulean blues and can’t help but give in. Closing the distance between them, she lays her palm on his cheek before standing up on her tiptoes to bring her lips to his in a kiss that she so desperately missed. “Yes.”

The goofy grin that spreads to his face is one that reminds her of a kid on Christmas morning, yet somewhat in disbelief that what he’s asking for is really in his grasp. “Yes?”

She nods, confirming her answer one last time.

“She said yes!!!!” Before she knows it, he has her wrapped up in a bear hug, spinning her around the dinning room of one of LA’s most glamorous restaurants, not a care in the world.

XXXX

Later that night as they step into his loft, Kensi hesitantly observes the room, even though he did everything to make her believe he wouldn’t hide their relationship anymore, there’s still that hint of disbelief in the back of her mind. Before she looses her courage, she turns around, seriousness set on her face. “How do I know this is going to be any different from last time?”

“Turn on the TV.”

Her brow furrows at his evasiveness and weird request, but does it anyway. “Now what?”

“Turn it to E!.”

They stand side by side in the middle of the living room for about 10 minutes before Kensi’s finally aware why she’s watching. “Breaking News: Pro Surfer Marty Deeks is reportedly engaged to longtime girlfriend Kensi Blye an International Global Studies major from UCLA. The assumed “bad boy” surfer has been known for having numerous girlfriends in the past, but it looks like that was just for show. The surfer just released this statement a short while ago.”

First of all, I want to publicly apologize to my fiancée, she wanted no part of keeping us a secret and frankly, neither did I. But I was talked into it by my team because they thought I needed to protect my bad boy image and it also didn’t “look good” that she was a waitress. They were wrong…I was so very wrong. Kensi stood by me even though I haven’t stood by her and there’s no excuse for what I did. Believe me when I say that I will spend the rest of my life apologizing to her. I don’t care about any image or what people think of me other than her, and it took almost loosing her for me to see that. I’ve lived in a persona most of my career and frankly I’m sick of it. She’s the best person I know and she makes me a better man every single day. I can’t wait for the day that she finally becomes my wife.  - Marty Deeks

“Wow, talk about love confession.”

She turns to him, tears in her eyes. There comes a point in life when you realize who’s here to stay and who’s just here in passing. Asking more of him wasn’t a good feeling at first because she knew the risk, but taking that risk and telling him what she needed had to be done. For her and for them. “I love you.”

Wrapping his arms around her, Marty pulls her into him, placing a kiss on the top of her head. The thought of how close he was to loosing her will haunt him for a long time, but spending every day for the rest of their lives together will without a doubt bring in the sunshine. “I love you too.”

[foodreceipe]

How was French cuisine toppled as the king of fine dining?  

October 20, 2016

In the food world, one of the biggest stories of the last 50 years has been the waning of French culinary authority, the end of a 300-year reign.

In last year’s ranking of “The World’s Fifty Best Restaurants,” only one French restaurant, Mirazur, appears in the top 10. And its menu reflects modernist (“molecular”) gastronomy – a recent trend of using chemistry in the kitchen – rather than anything associated with traditional French cuisine.

Since the 18th century, France had been equated with gastronomic prestige. The focus of its cuisine has been simplicity, developed as a reaction against medieval reliance on spices; instead of possessing a sharp or sugary taste, its dishes contained butter, herbs and sauces based on meat juices to create a rich, smooth flavor.

The first elegant restaurant in America, Delmonico’s, was founded in New York in 1830 with a French chef, Charles Ranhofer, whose food was considered an exemplar of French tastes and standards. Until the end of the 20th century, the most prestigious restaurants around the world were French, from London’s La Mirabelle to San Francisco’s La Bourgogne.

In 1964, the first New York Times “Guide to Dining Out in New York” listed eight restaurants in its top three-star category. Seven were French. Meanwhile, beginning in 1963, Julia Child’s hugely popular television show “The French Chef” taught Americans how to replicate French dishes in their own kitchens.

So what happened?

In my recently published book, “Ten Restaurants that Changed America,” I show how one restaurant, Le Pavillon, came to epitomize the rise and fall of French cuisine.

Food ‘fit for the gods’

Four of the 10 restaurants featured in my book offer some version of French food. Delmonico’s described itself as French, but it also offered American game and seafood, while inventing dishes such as Lobster Newberg and Baked Alaska. Antoine’s, a New Orleans restaurant that opened in 1840, now portrays its cuisine as “haute Creole,” but it, too, presented itself as French for most of its history.

Chez Panisse in Berkeley, California – the  original inspiration for the current farm-to-table vogue – initially tried to imitate a rural French inn before becoming one of the first restaurants in America to promote local food with high-quality, basic ingredients.

But while these restaurants reflect French influence, only one consistently and deliberately imitated Parisian orthodoxy: New York City’s Le Pavillon.

It began as a pop-up-style eatery called “Le Restaurant Français” at the French Pavilion during the New York World’s Fair of 1939-1940. But the sudden German conquest of France in the late spring of 1940 left the staff with a choice: Return to Nazi-occupied France or stay in the U.S. as refugees.

Maître d’hôtel Henri Soulé, together with those who stayed, found permanent quarters in midtown Manhattan and rebranded it “Le Pavillon.” With a preexisting reputation for excellence from the fair, the restaurant was an instant success.

Le Pavillon and Soulé soon ruled over the city’s restaurant scene, rising to become the undisputed top-ranked establishment in America, with exacting culinary standards that surpassed its Francophile competition. French writer Ludwig Bemelmans thought that Soulé provided not only the finest meals in Manhattan but also eclipsed those in France. In his memoirs, famous food critic Craig Claiborne recalled the food as “fit for the gods,” and a throng of celebrities passed through, from the duke and duchess of Windsor to the Kennedy clan (well, until they quarreled with the irascible Soulé during John F. Kennedy’s presidential campaign).

Alongside excellence, a reputation for snobbery

Most high-end American restaurants at the time were opulent but served either French standards such as duck a l'orange or dishes that weren’t particularly French, such as lamb chops.

Le Pavillon’s cuisine, however, was unabashedly pretentious. The more elaborate presentations sent the food writers into raptures: Mousse de Sole “Tout Paris” (sole stuffed with truffles, served with a Champagne sauce and a lobster sauce) or lobster Pavillon (lobster with a complicated tomato, white wine and Cognac sauce).

Some of the restaurant’s famous dishes seem rather ordinary by today’s standards. Beluga caviar was (and remains) an expensive delicacy but takes no talent to prepare. Chateaubriand steaks – a tenderloin filet usually served with a red wine reduction or a Bearnaise sauce – routinely exceeded US$100 in today’s dollars. But it takes more skill to select the cut of meat than to prepare and cook it.

Soulé himself missed the bourgeois fare of his homeland such as blanquette de veau or sausages with lentil and, paradoxically, prepared these ordinary dishes as off-menu items for customers who, he felt, could appreciate the real culinary soul of France.

Those special customers were conspicuously favored, and this is an unattractive aspect of Soulé’s legacy. To the extent that French restaurants in America, to this day, retain a reputation for snobbery and annoying social discrimination, it’s largely traceable to Soulé. He didn’t invent “Siberia,” the part of the restaurant that nobodies are exiled to, where service is slack and borderline contemptuous, but he perfected it. He was an exacting proprietor not just to his harried cooks and waiters but to customers as well, disciplining them with a look or, if necessary, harsh words if they questioned his decisions on where they were seated.

The competition for status was not all Soulé’s fault. Joseph Wechsberg, author of a book on Le Pavillon published in 1962, attributed the jockeying for position not to Soulé but rather to a preexisting “battle for survival in the status jungles of Manhattan around the middle of the 20th century.” Even in the supposedly less formal and certainly un-French restaurant scene of today, there is no evidence that sparsely decorated farm-to-table restaurants treat their customers any better than the dictatorial Soulé. Just try getting a reservation at David Chang’s Momofuku Ko in Manhattan’s East Village.

The difference was that the short, stout, charming but awe-inspiring Soulé, whom restaurant critic Gael Greene described as a “flirtatious, five-foot-five cube of amiability,” never pretended to be anything but confidently elitist in running his operation. He routinely referred to himself in the third person and treated his staff in a dictatorial, patronizing fashion. Soulé even defied his landlord’s demand for a better table. When, in response, the rent was exponentially raised, he preferred to move the restaurant rather than give in.

Soulé’s death from a heart attack at the age of 62 in 1966 was marked by adulatory obituaries. Claiborne memorialized him as “the Michelangelo, the Mozart and the Leonardo of the French restaurant in America.” The restaurant staggered on after Soulé, before shutting its doors in 1971.

Today it’s all about globalization and innovation

Following the sudden closing of Le Pavillon, spin-offs – Le Veau d’Or and La Caravalle – would flourish. But if Le Pavillon is now largely underappreciated or even unknown, it is because of the demise of the French model it established: formality and elegance that veered on intimidation.

Even before Soulé’s death, a hint of the new competition had emerged in New York’s Four Seasons. The restaurant, which recently closed, opened in 1959 as a daring anomaly: an elegant, expensive restaurant that was not French but rather international and eclectic in its menu offerings.

Today, grand French cuisine has yielded to Asian and Latin American influence, the rise of Italian cuisine, the cult of local ingredients and the farm-to-table model.

From the 1970s to the 1990s, we witnessed the growing influence of Asian tastes: both specific cuisine (Thai, high-end Japanese) and Asian-European fusions (promoted by chefs such as Jean-Georges Vongerichten). There was also  the Italian challenge to French hegemony. Italian cuisine in its American “Mediterranean” form offered simpler, more lightly treated preparations: grilled meat or salads, rather than elaborate, rich sauces.

Over the past decade, we’ve seen the rise of new centers of culinary innovation, whether it’s Catalonia, Spain (where molecular gastronomy was pioneered in the 1990s), or Denmark, where foraging for food and new Nordic cuisine is in vogue.

These days French cuisine seems traditional – and not in a particularly good way. Unfortunately, its association with snobbery only contributed to its demise – a reputation that Henri Soulé did nothing to discourage.

https://theconversation.com/how-was-french-cuisine-toppled-as-the-king-of-fine-dining-66667

[nightbun]

What to do...

Mérida is the capital and largest city in Yucatan. The city is located in the northwest part of the state, close to the coast of the Gulf of Mexico. Mérida and the state of Yucatán have traditionally been isolated from the rest of the country, creating a unique culture.  In the south side of plaza mayor, you can find “Casa Montejo” one of the examples of Spanish colonial architecture in Mexico. A good thing about this place is that, if you want to visit, you can do it. For free, you don’t have to pay for nothing, but its Open Tuesday through Saturday from 10:00 a.m. to 7:00 p.m., and Sundays from 10:00 a.m. to 2:00 p.m. And if you want to have a completely free guided tour, you need to be a Tuesday through Saturday at 11:00 a.m., 1:00 p.m. and 5:00 p.m., and Sundays at 11:00 a.m. You can read, see videos, do activities, workshops to learn the history about that place, I personally never been there, but i always see it when I go to school and is so big and beautiful from outside.

 Also, in almost the same street on the east side of the Plaza Mayor, occupying the site of an earlier Maya temple, stands Mérida Cathedral. In the weekdays you can she shows in front of that place, also, you can enter and see everything, if you’re lucky you can find the cathedral with a light show. I only had been one time there, but I don’t have the opportunity to enter, is almost law that you’re going to pass that place wherever you go, it's really awesome but there’s a lot of sun, so, use sunblock.

Yucatán food is its own unique style and is very different from what most people consider “Mexican” food. Tropical fruit, such as coconut, pineapple, plum, tamarind and mamey are often used in Yucatán cuisine. There Are some restaurants in downtown, but, I have never eaten in those, because i usually never go to that part, so, I’m just going to suppose is as good as people say it is. And well, you can always find by yourself. So, one of the top choices in Merida for fine dining is, of course, Apoala is where I take out-of-town guests if we wanted a guaranteed nice meal out. Apoala focuses on Oaxacan dishes prepared in a fine dining style so, it’s not cheaper at all, you can find it in Santa Lucia Park, is open to 13:00 pm to 12:00 am, every day. In Apoala you can find the best seafood, and in Thursday's hosts a lot of cultural presentations, live music and dancing. 

The second place to eat, that i recommend is Mercado 60, is a new place with a lot of gastronomic food hall with loads of different food stall options to meet all tastes, like a buffed if you like to think that way. It’s an outdoor setting, really nice to grab dinner after a long walk in Merida. Also, you can find live bands, who tends to plays almost all weekends. There’s also a bar in that place, so, you can find a lot of cold drinks. Mercado 60 has Asian, Argentinian, pizza, winds, burgers, and some of Yucatán specialties. The price as you can imagine is not that expensive, you’re probably going to need 20 0r 30 dollars, more if you want a lot of plates to eat.

The transportation here, for what I see, is really good. You can find buses, tourists’ buses, combis, taxis, apps and also, you can walk, rent a bike or a tiny car to move in the city, is really safe, quiet city, really easy to travel, but be careful with the heat. Usually the buses and combis cost around 8 pesos that is a less than a dollar. I’m not really sure about the tourist buses, but I know they’re not that expensive, probably 20 dollars or less, and, taxis really take you almost anywhere with only 5 dollars. Is really cheaper and also, there’s several private transportation options, like idriver, uber, Didi, my taxi, cabify, all of them are good options, most of the drivers have four stars. But, if you decide to go by your own, be really careful driving, usually people don’t drive as good as it looks, usually here there’s a lot of cars accidents, so, follow police orders and always check two times before moving anywhere, people drive like crazy.

The people here in Mérida, is really nice and kind, most of them are going to help you if you ask them, they’re going to treat you as your friend, is you look friendly of course, because even if they’re really nice, there’s always bad things, and, meridians are very suspicious about new people, so, if you feel bad about it don’t worry about that, they’re not being bad, is just a normal thing. Sound rude, but no one is going to tell you nothing cruel, and actually, when they meet you like the person you are, they’re automatically your best friends forever. I started living here four months ago and I just know really nice people that I love, and others that are just so kind and helpful, I really like them, this place is so safe, quiet and full of things to see and do. People usually don’t steal to you, (of course, don’t be a dummy and don’t let your guard down) they always help if you need it.

[flowerfan2]

Eight Days A Week

McDanno, T, A03, 2800 words.

Summary:  Danny can only take off so much time from Five-0 before HR notices… or someone gets accused of payroll fraud. 

This is a cracky team fic prompted by a conversation with mvernet on A03 about the consequences of Danny’s numerous absences.  It is unrelated to my season 10 coda series, Affinity (it’s way too silly).

******

“Anyone seen Steve?” Tani looks around as she walks over to join Junior and Lou at the computer table. “Seems like he’d appreciate this kind of thing.”

Junior has set the table to show the previous day’s football game.  It’s a slow day.

“Didn’t he go with Adam to get lunch?”  Junior asks, not taking his eyes off the screen.

“Nope.”  Adam comes into the room and sets two large take-out bags on the computer table.  Lou makes a face as his view of a long field goal is blocked, but his smile returns when he opens the first bag.

“You got the good sandwiches,” Lou croons.  “I should never have doubted you.”

“You doubted him?” Tani asks, diving into the second bag. “On what basis?  Danny says Adam never fails when it comes to sandwiches. Hey, I wanted pastrami, did you get me pastrami?”

“Yes, Tani, I did. And two turkey specials for Steve and Junior.”  Adam pulls several large paper wrapped bundles out.  “So where is Steve, anyway?”

“He must still be at the governor’s,” Lou says.  

“Wasn’t that meeting at eight?”  Junior asks.

“Who knows, a budget review sounds super interesting, maybe he’s making the most of it.”  Tani unwraps her sandwich and takes a big bite. “Junes,” she says, her mouth full. “Can I have your pickle?”

Lou hands Tani a napkin as the pickle makes its way over the table.  “There’s a new governor in town, maybe she has some plans she wanted to discuss with Steve.”

“Maybe she just wanted to take him out to lunch.”  Tani grins at the team, and they all nod in agreement.  Clearly the new governor has fallen prey to Steve’s charm.  They’re probably at some expensive beachside restaurant with right now, Steve regaling the governor with stories of Five-0’s adventures.

*****

The team is wrong.

 Steve is not dining out with the governor.  He did sweet talk his way through his eight a.m. meeting with her, after which he called Jerry in a panic.

 “Hey, man, I know you’re not a full time member of the team anymore, but I could really use your help.”

 “I mean, I’m not a member of the team at all, Steve, but come on over.”

 Steve hangs up and starts driving.  Jerry can do anything with computers.  He’ll help him figure this out.

 When he gets to Jerry’s place, they hunker down in a basement eerily reminiscent of the one Jerry lived in when they first met.  Jerry just shrugs.  “If it ain’t broke… so, what can I help you with?”

 Three hours go by before Jerry finally convinces Steve that they have to go to the palace.

 “Are you sure you can’t just hack into Five-0’s computers?”

 “Are you sure you told me to make them completely hack-proof?”

 Steve sighs.  “Fine, let’s go.”

 *****

 “Did we just get served?” Adam asks.  Tani is standing in the middle of the room holding a white envelope as a man in a trench coat and board shorts hightails it out into the hallway.

 “We did.”

 “What’s going on?” Junior asks, trying to tug the envelope out of Tani’s hands.  She doesn’t let him, just spins around and opens it up herself.

 “Huh.”

 “What does ‘huh’ mean, exactly?”  Lou asks.  

 “I’m not completely sure, but it looks like we’re being asked to give testimony.”

 “What?”  Lou exclaims.  “Why?”

 Tani frowns. “Apparently Steve is being charged with payroll fraud.”

 Before anyone can comment on this, Lou’s phone rings and he picks it up.  “It’s McGarrett,” he stage whispers to the team.  “Steve, care to fill us in?”  Lou puts his phone on speaker so everyone can hear.

 “It’s a long story,” Steve says.  “But Jerry says he needs us to pull our time records, and that should clear it up.”

 Tani chuckles.  “Oh, Jerry, he’s such a comedian.”

 There’s silence, and then the sound of Jerry whispering something to Steve.

 “No, he’s serious. Just pull the time records and we’ll discuss it when we get there.  Should just be a few minutes.”  Steve hangs up.

 Adam looks around the group. “Do any of you keep time records?”

 “Um, no,” Tani says. The others shake their heads.

 “Maybe HR kept them?”

 “Who’s HR?”

 “I filled out some paperwork when Steve finally hired me,” Junior says.  “Some tax stuff.”

 “And you gave it to…?”

 Junior squeezes his eyes shut and concentrates.  “Danny. I gave it to Danny.”

 “I gave Danny my paperwork too,” Tani says, and Adam nods.  “Me too.”

 “Ok, so if Danny was serving as our informal HR dude, we just have to ask him where the rest of the records are.”

 Junior jogs over to Danny’s office, sticks his head in, and comes back to the table.  “Danny’s not here.”

 “Well of course he’s not here, you doofus.  If he was here, he would’ve come out for the sandwiches.”  Tani pulls out her phone and dials Danny’s number.  It goes to voicemail.  She hangs up without leaving a message.  “I’m sure Steve talked to him already.”

 “Talked to who?” Steve walks into the office, Jerry on his heels (but not literally, ‘cause that would be rude).

 “Danny,” Adam says. “To get our time records.”

 Steve looks pained. “Danny doesn’t have your time records.” He lets out a deep breath.  “Okay, we can figure this out.  Where is Danny today, anyway?”

 “He’s not here,” Junior says.

 “I know he’s not here, obviously he’s not here,” Steve says.  “Where is he?”

 “You don’t know?” Tani asks.

 “Probably on the mainland, or with Grace,” Lou says.

 “Or Charlie,” Adam adds, “don’t forget Charlie.”

 “Charlie,” Lou says fondly. “That sweet little boy.  Of course, of course, Danny’s probably with Charlie.  Maybe at a little league game.  I remember when my son used to play little league.”

 “Wait, how can you actually not know where Danny is?”  Tani asks Steve.

 “Danny takes time off when he needs to.  I don’t keep track or anything.”

 “And that, my friends, is your problem,” Jerry says.

 Tani snaps her head around – she had forgotten Jerry was there.  “What do you mean?”

 Jerry steps forward, apparently enjoying being the center of attention.  “Steve is being charged with payroll fraud.  The allegations include keeping certain individuals on the payroll who no longer work for Five-0, or paying people a full-time salary when they don’t actually work full time.  Danny’s at the top of the list.”

 “But all we have to do is show that everyone on the payroll is actually on the team, and we’ll be fine. Right, Jerry?”  

 Tani can’t help but notice that the hopeful tone in Steve’s voice does not match up with the skeptical look on Jerry’s face.

 Jerry starts tapping away on the computer table.  “Well, let’s see what we can do.  The D.A.’s office gave Steve a list of purported team members, we just need to make sure their list matches up with ours.”  Jerry stops tapping for a minute to pull a piece of paper out of his pocket and hand it to Tani.  “Read those to me, and we’ll take ‘em one by one.”

 Tani unfolds the paper. “Ok…”  She scans it quickly.  She doesn’t recognize most of the names.  “Who is Lori Weston?  It says she’s a DHS agent.”

 “No, she was on Five-0. Excellent profiler.  A great asset,” Steve says.

 “But not on the team anymore,” Jerry prompts.

 “Well, no.”

 “How about Jenna Kaye?”

 “Deceased,” Steve says flatly.

 “Right, so, no longer on the team,” Jerry murmurs, making a note.

 “Catherine Rollins?” Tani asks, with a smirk.  “Seems I’ve heard some things about her.  Was she ever Five-0?”

 “Uh, well,” Steve shrugs. “Not officially, I guess.”

 “Sang Min?  Gerald Hirsch?  Odell – was he the barber?  Come on, they’re not Five-0,” Tani says.  

 Steve hangs his head and doesn’t answer.

 “Odell, I remember him, Lou says.  “He’s a good guy.  We should get together for a beer with him sometime.  But Steve,” Lou steps closer, practically in Steve’s face, “you aren’t paying him a salary, are you?  Because that would be…”

 “Hard to explain,” Adam says.  “Although I know some pretty clever accountants-”

 “Hold up, hold up right now with your clever accountants,” Tani says.  “Because next on the list is Kono, and I know you didn’t know anything about this, did you, Adam?”

 Adam throws up his hands, eyes wide.  “No, I did not.  Steve, what the hell?”  Adam grabs the list out of Tani’s hands.  “Chin is on here too.”

 The whole team is glaring at Steve now.  

 “Maybe it’s some kind of pension?”  Jerry suggests.  “Something the state came up with, to thank them for their service?”

 “Don’t you need to work for like twenty years for that?”  Tani asks.

 “Don’t worry, I’m gonna take care of this,” Steve says.  

 “I hope so,” Tani says, taking the list back from Adam.  “Because Danny really is at the top of the list.”

 Steve bites his lip.  “There’s a perfectly good explanation.”

 They all wait to hear it. And then Steve turns and runs out the door.

 *****

 The next few days are tense. Steve is making charts on a whiteboard that has appeared in his office, but he won’t let anyone in to get a good look at it.  Jerry sucks the data out of all the team members’ phones to find support for their full time status.  The rest of the team members are given strict instructions not to worry about it.  It’s still distracting, but luckily their cases aren’t very interesting this week.

 On the third morning, Tani shows up to find Junior, Adam and Lou looking glum.

 “Duke was waiting for Steve,” Lou says.  “He arrested him.”

 Tani feels her mouth drop open.  “That’s a joke, right?”

 “Yeah, it is.”

 She whirls around to see Danny coming out of his office, a shit-eating grin on his face and a box of malasadas in his hands.

 “Williams, what the hell is going on?” Lou demands.

 “And really, Danny, where have you been?”  Adam asks.

 “And please, don’t say uh… Grace… uh… mainland…” Tani grumbles.

 Danny strides towards them, the picture of smug confidence.  “It’s kind of a complicated story,” he begins, putting the bakery box down on the computer table.

 “Since when is anything you and Steve get up to not complicated,” Lou asks, pulling out a li hing powder malasada.

 “Patience, people. It’ll all make sense soon,” Danny says. “I’ve been on an ongoing long-term undercover op.  Investigating some fraud cases, white collar crime stuff that the department wanted to clean up.  And I got to be close with some of the guys in HPD’s accounting division.  One thing led to another, see, and so after Steve started getting on my case about how the work I was doing was cutting into our time together, which was totally not my fault, by the way, I decided to mess around with him a little.”

 Lou looks baffled.  “Back up there just a minute.  How long, exactly, have you been undercover?”

 “About two years.  But it’s not consistent, sometimes they need me for a few days or a week, then I’m off and back with you guys for a month.”

 “You’re kidding, right?” Adam asks.

 “I still think it’s a joke,” Tani says.

 “It is, but not the undercover op part,” Danny carefully takes a malasada out of the box and takes a bite, without getting any sugar on his shirt.  “I actually got the idea from Steve ages ago.  There was a month when I was so busy with a fraud case that I was hardly at Five-0, and then we got a night off.  We had both had too much to drink, and we were kinda too wasted to, uh, go through with our plans for the evening.  Steve was annoyed.  He said he wished we could take a vacation so I could make it up to him, except that now I couldn’t, because I’d used all my vacation days.  He even threatened to write me up for poor attendance.”

 Danny actually looks fond as he tells this story.  Tani is beginning to think there is more to his partnership with Steve than just chasing perps and grilling on weekends.

 “So you came up with this whole thing just to pull his chain?”  Tani asks.  “Isn’t it kind of elaborate?”

 Danny grins.  “Gotta keep a relationship fresh, right?  But honestly, I think I’m actually a little insulted that none of you caught on to my undercover gig.  Where did you guys think I was all those times?”

 The team mumbles out their answers.  “Grace…” “Mainland…” “Charlie?”

 Danny doesn’t look impressed. “Steve was right about one thing - nobody keeps track of our days off, and the governor really does give us enough rope to hang ourselves with. That’s how I knew he’d fall for this.”

 “So, Kono isn’t really still on the payroll?”  Adam asks. “Or Chin, or Catherine?”

 “Of course not!  Even if our paperwork were that sloppy, do you think any of them would accept pay for a job they weren’t doing?”  Danny shakes his head.  “I’ll tell you another secret – gullible isn’t in the dictionary.”

 “Okay, enough with the dad jokes,” Tani says.  “You know Steve is going to kill you for this, right?  Like, actually kill you?”

 Junior perks up, as if he is going to volunteer to stand between them in a gunfight, and Tani puts a calming hand on his shoulder.

 “Nah, he’ll be okay.” Danny glanced at his watch.  “But I’ve got to go.  Duke’s driving Steve out to the house I rented for the weekend, and I want to be there first to surprise him.  It’s a great place on the north shore, right on the beach, killer surf.  It’s got a hot tub, too, and plenty of privacy.” Danny’s grin edges into a leer. “By the time we come back to the office next week, all will be forgiven, you’ll see.”

 Danny shoots them one last smirk and the team watches silently as he strides out of the office, a swing in his step.

 “Well,” Tani says, taking a moment to absorb the fact that she apparently isn’t the only team member who appreciates how nice Danny’s ass looks in his fitted slacks, “I think Danny just let us in on another secret. And it’s way more interesting than payroll fraud.”

 Any further discussion is put on hold when Lou gets a call about a witness they’ve been looking for, and he and Adam head out to question him.  Junior and Tani pull up the suspect’s information on the screen, and start looking into his credit card and bank account history.

 But Tani can’t quite focus on the job just yet.

 “Junes, if Danny was implying what I think he was implying… how could you not know?”

 Junior shrugs.  

 “Come on, you live with Steve.  Are you that oblivious?”

 Junior turns to her. “Who said I was oblivious?  Maybe I’m just respecting my boss’s privacy.” He pauses for a moment, to see if Tani is buying it.  “Or, you know, maybe I just wasn’t sure.  It’s not as if they’ve ever done anything in front of me.”

 “Down the hall, maybe?” Tani asks.

 Junior frowns.  “I don’t eavesdrop.”

 “And tell me this – if they’re together, why was Danny trying to set Steve up with someone else?”

 Junior ducks his head, and Tani slides over to his side of the table and forces him to meet her gaze.

 “Junior?  Out with it.”

 Junior sighs.  “It’s really none of my business.  But I think… I think they may be into threesomes.”

 “What?”  Tani bounces a little bit and grabs Junior’s arm. “Spill.  Right now.”

 “It’s nothing, I mean, Danny’s around the house all the time, you know?  I never thought much of it, the two of them are close, it’s just how they are.  But one night Steve was hustling around, straightening up, making a salad or something, waiting for Danny to come over.  I was getting ready to go to my dad’s.  And Steve sees me pulling on my jacket and turns to me and says ‘you could join us if you want.’”

 “You could join us? That’s it?”

 “And then Danny walks in, and he makes a beeline for Steve, but then he notices me standing there and kind of gives me a once over, like really kind of sexy, then glances back at Steve.  Steve shakes his head a little and says ‘Junior’s going out.’ They both said goodbye, and I left.”

 “That’s it?  That’s your evidence?”

 “That and Danny trying to set Steve up.  Yeah, that’s it.”  Junior pulls his phone out; he’s clearly done with speculating about his boss.  “I’m going to make some calls, see if we can confirm that our witness was in town last week.”

 Junior might be done with the topic, but Tani still can’t let it go.  She goes into her office and sends a quick text to Danny.  

 Let me know if you need some help calming Steve down.  I bet your hot tub’s big enough for three.

[fiduproperties]

LUXURY APARTMENTS SALE IN DOWNTOWN DUBAI

Downtown Dubai is referred to as the 'Centre of Now'. This title is indicative of its significant location in Dubai's cityscape as well as the pivotal role it plays in the economy of the dynamic emirate. The Downtown Dubai community is situated along Sheikh Zayed Road; the Emaar development is bordered by Financial Centre Road in the northeast and Business Bay in the south. The 500-acre wide mega-development is only 5-minutes from Dubai International Financial Centre and 10-minutes away from Dubai International Airport. The Downtown Dubai community is enclosed within the Sheikh Mohammed bin Rashid Boulevard. The Boulevard is a 3.5-kilometre avenue that loops around the Burj Khalifa, past the Burj Park and Burj Lake, and is dotted with restaurants, cafes and local art installations. Luxury Downtown Dubai community is also home to the Opera District. The Dubai Opera is a 2,000-seat multi-format performing art centre that is located in the Opera District - an address that is sought-after due to its luxury residential skyscrapers. However, amidst all the glitz and glamour of the latest Downtown Dubai, the centrepiece remains the magnificent Burj Khalifa. The tallest building in the world, standing at an impressive 828 metres, is the key symbol of the heights of innovation and engineering in Dubai.

Downtown Dubai is exciting!  It’s filled with character, it’s modern and contemporary, the streets are busy, there is beautiful shopping, the people are interesting and the area as a whole, to live in or to visit, is fabulous.  There are apartments for sale in Downtown Dubai that you should look at if you are thinking of investing in property, not just because Downtown Dubai apartments are an excellent investment, but because living in luxury downtown Dubai is wonderful.  The apartments for sale in the address Downtown Dubai range in size and range in price and of course it depends on what you are looking for.  There is something for everyone here, and if you are new to the property market you can also find cheap apartments in Downtown Dubai.  The area is popular with people of all nationalities, either living here permanently, renting our or visiting. It’s the perfect area for local and for tourists.

DOWNTOWN DUBAI THE CENTRE OF NOW

Downtown Dubai is the city's bustling central district, famed for its impressive array of stunning skyscrapers, luxurious residences, and buzzing commercial hubs. Billed as The Centre of Now, it has provided an immense contribution to Dubai, inspiring character as a truly global city. Extending across 500 acres of land, it is Emaar 's flagship mega-development in the heart of Dubai. Situated along Sheikh Zayed Road, it is bounded by Business Bay to the south and Financial Centre Road to the northeast. Over the years, Downtown Dubai has transformed into a dynamic city hub famed for being the centre of luxury living and lifestyle that goes beyond the ordinary.

Downtown Dubai is a highly coveted destination, particularly for young professionals, families, and even celebrities due to its central location, thriving community, and lively lifestyle. Residents and tourists are spoilt with a wide array of fascinating attractions and ample nightlife options. From a plethora of fine dining restaurants up to a boulevard of high-end retail outlets, Downtown Dubai offers an all-encompassing city lifestyle like no other. Home to some of Dubai's most exclusive addresses, Downtown Dubai offers a complete community experience. Its residential properties are perfectly suited for young professionals and families as they vary from stylish apartments and penthouses to a collection of beautiful villas offered in different designs and configurations. Residents of Downtown Dubai benefit from an abundance of lifestyle experiences, all housed in a single destination, starting from a host of food and social options to a selection of five-star hotel choices mere minutes away.

The apartments for sale in Downtown Dubai vary considerably.  As mentioned, you can find small or big apartments, and you can find great prices and also very expensive prices.  You might get lucky and find address Downtown Dubai apartments for sale that are well priced.  Your price will vary depending on your view.  Of course, the apartments for sale in Downtown Dubai are mostly high-rise apartments.  You, therefore, might be on the first floor (lower prices) or on the thirtieth floor. (higher prices.)  The fabulous thing about Downtown Dubai apartments is that you are right in the heart of everything, you are surrounded by contemporary, cutting edge, high rise apartments and buildings and the views are phenomenal.  Prices will change for apartments for sale in Downtown Dubai depending where you are downtown, the age of your building, and the address.  Look for property finder Dubai and get a wide range of property for sale in Dubai.

While the area is filled with astonishing buildings and architecture, there is still property for sale in Dubai.  A property finder Dubai can help you and while not much is really cheap in Dubai, there are always excellent deals to be found and prices are still low compared to other global cities.  Property in Dubai, especially the apartments for sale in Downtown Dubai are really good investments.  If you choose to buy and resell, you will get your money back.  And if you choose to buy and rent out, either to a UAE resident, a Dubai national or a foreign visitor or businessman, you will command a good rental.  The apartments for sale in Downtown Dubai are solid investments.  Downtown Dubai is broken up into various zones – Burj Khalifa, Dubai Mall, Burj Park Island, Dubai Fountain, Souq Al Bahar, Emaar Boulevard, The Old Town, Old Town Island – and you can find apartments for sale in the address Downtown Dubai that are just fantastic and in your price range.

FEATURES OF DOWNTOWN DUBAI

Supermarkets, metro stations and shopping malls available within reach

10 minutes away from Dubai International Airport

A gaming room, swimming pool, and fitness hubs

Lounge and mini theatres prevalent

Dubai Aquarium and underwater zoo

Burj Khalifa and Tha Dubai Mall

5 minutes away from DIFC

The Dubai Opera

Dubai Fountain

Souk Al Bahar

Armani Spa

An Affluent Address - Downtown Dubai

The Downtown Dubai community is a unique blend of retail outlets, dining venues and residential towers. Residences in Downtown Dubai are in the form of luxury apartments that range from studios to spacious 4-bedroom penthouses. The residents of the Downtown Dubai apartments for rent benefit from the abundance of lifestyle facilities available in the region. Swimming pools, gymnasiums, concierge services, receptions, security services and in-building parking are only a few of the facilities that will be provided in every residential tower in the Downtown Dubai community. The Downtown Dubai apartments for rent will provide its occupants with awe-inspiring views of the Dubai skyline with Burj Khalifa as the crowning glory at the centre. Residents and tourists can get around the community with ease through the variety of transportation options available. The Dubai Mall/Burj Khalifa metro station is the main hub of transportation in the Downtown Dubai district. Besides this, registered taxis and the Dubai Trolley are available to ferry visitors around the community. The lively district of Downtown Dubai continues to evolve into a sophisticated and glitzy area at the heart of one of the best cities in the world.

Almost all of Dubai is safe but the downtown Dubai area is particularly safe because of the mix of residents and tourists.  Almost all apartments for sale in Downtown Dubai come with good security.  This is one of the things you can check out when looking at property.  Chat with people who live in the area already and get their feedback.  Even the cheap apartments in Downtown Dubai are well maintained, safe and secure.  Dubai prides itself on looking after its residents and its visitors and security is always something that Dubai developers take very seriously.  Some apartments have security guards, others have key codes that you need to use, some take fingerprints.  Security is usually a non-negotiable in any apartment complex and we are sure the apartments for sale in Downtown Dubai are good investments, have a good resale value, are perfectly positioned to live in or to rent out, and are safe and secure.

Dubai has an excellent infrastructure.  It also has some of the top corporations and companies in the city center, companies from all around the world.  Everyone needs to get around seamlessly and easily and Dubai has an excellent road and transport system. If you live in downtown Dubai you can get anywhere you want to get, easily and quickly, and also not too expensively.  You can also walk to all your favorite restaurants, shops and malls.  Owning a Downtown Dubai apartment is an excellent address and the location is really good.  You can get to the beach and the Dubai Marina easily, you can get to the airport easily, and also to all the sports facilities and Sports City easily.  If you are working in Dubai, Downtown Dubai is the perfect area to live.  The apartments for sale in Downtown Dubai are popular for this reason and you can buy an apartment in downtown Dubai and rent it out easily, giving you extra income and a secure investment. If you are unsure about buying property in downtown Dubai, don’t be.  Your investment is secure, it can be the short or long term, and you will easily be able to live her, resell if you want to, or rent it out.  The address is good, the area is exciting, and you really cannot get any better.

[aliesteem]

An Immensely Through Fine Dining Experience from the Brokest College Student Ever.

I’ve recently broken into my old, student email and was reunited with the dozens and dozens of papers I’ve written about dining in Culinary school. These papers scored me A’s and made me realize I possibly do have a future in writing. I’m still proud nearly two years later so I thought I’d share. Enjoy!

Introduction

I am a college student and with that, it’s practically needless to say that I am also broke, very broke. I, however, through great resilence have maintained my champagne dreams enough to actually see a fine dining experience. This is NYC, there had to be one I could afford. In my heavy search the top, three included Tocqueville, Del Posto, and Le Bernardin. These three I took into consideration because of there more affordable price range, beautiful display, and interior design I’ve seen online and (or) its popularity online. It was  Tocqueville that caught my eye. Located 1 East 15th Street in Manhattan, NYC. Tocqueville was most affordable as if they were thinking of college students like me who dreamt of a mouthful of caviar. The others came with a hefty price tag, ones that honestly made very nervous. To me, a $10 burrito Chipotle sounds like a luxury so you can imagine my reaction in finding out Le Bernardin restaurant that costs over $87 for its pri-fixe menu. It doesn’t sound like a shocking expense to some but on this side of the fence, it is.  Del Posto was a little more affordable at $50 but it still wasn’t in my price range.  Luckily, Tocqueville provided the most inexpensive pri-fixe menu only costing $36 for a three-course menu. I felt relieved. I decided this restaurant is my final choice.

Tocqueville, named after the French political sociologist and theorist is owned by husband and wife Marco Moreira and Joann Makovitzky who also own new restaurants 15th East and The Fourth in the same city. With no trouble found I found that the Chef is Jason Lawless on StarChefs.com. He has managed the kitchen since August 2011. The restaurant itself has been opened since 2000 and in seventeen years it has built its reputation of being one of the most innovative French-American restaurants in New York City. You can see from how modern chic yet classic they truly are by their restaurant design. From the photographs provided on the official website, tocquevillerestaurant.com - the look of the restaurant is a cool but clean creamy white and black color scheme. I can tell it is a place that provides excellence a traditional fine dining restaurant would hold but pulls themselves away from being boring and ordinary. I adore the minimalistic and classic take. Their dishes and plating looked absolutely sparkling as well. The picture heading the page of their menu category was the Grilled Filet of Beef. A pearly white plate of succulent meat topped with small diced tomatoes, red onion and herbs were appetizing enough for me to set a reservation for a party of two with a close friend.  

`Making the reservation was fairly easy. Once I called a person who sounded to be a young woman answered sweetly. I asked to make a reservation and she was very quick and efficient. There wasn’t any of the run around that I had anticipated. The space I wanted was open. It didn’t take any more than say four minutes. I was surprised. I expected the restaurant to be packed with reservations especially on a Friday. We talked for a short while after about what will partake once I arrived. The phone call was my first experience with Tocqueville’s true hospitality. It made me all the more comfortable with coming in and dining.  

My expectations in visiting Tocqueville are sky-high. For one, it is a fine dining restaurant. I’ve never been to one. This is exciting, I want it to be fascinating. Above all, I am looking forward to the food. Since I’m a meat and a wine lover the Red Wine Braised Short Rib sounds appetizing. I cannot wait. There is a bit of nervousness about the way the employees will treat me, however. I am visibly very young and a person of color. I sometimes feel when I enter nice places that I’m not supposed to be there. I feel like the oddball. In past experiences the waiters did nothing to eliminate that feeling, making me more unsettled with long stares and awkward treatment. Other guests dining had body language that expressed that I was ruining the atmosphere for them.  I hope that doesn’t happen this time but as always I am remaining positive. From what I know now Tocqueville is a beautiful restaurant with a kind, warm friendliness. I’m counting down the days till the visit.  

The Visit

I woke up a Friday morning with a Ferris Buller-type charisma and energy. I was going to visit a beautiful fine dining restaurant in the city! I have never been to a French restaurant before much less one that was seemingly so elegant. I had the jitters. What should I wear? How should I do my hair? Which train should I take? Is my friend going to be on time? Did I give her the right directions? A million and one questions running through my head. I thought I ought to relax my nerves before I begin my day. I snugged my feet into my orange fluffy slippers and made my way to the kitchen. I picked a Lavender Jasmine mix tea from my collection to boil. Tea always soothes the soul. I brought my mug to the window and looked out for a moment. The day was chilly, sunny but very chilly. “How am I going to dress nicely and still be warm?” I asked myself then take a short sip. I was still nervous but pushed to let it go and know everything will go well.  

My reservation was at 12pm sharp for lunch. It was already about 8am and I know how slow I can be with getting ready in the morning so I start right away. I jump into the hot shower, brush my teeth and prep my skin with scrubs and cleansers for makeup. I hop out, dry off, put most of my day’s clothes on and begin to do my makeup. This takes the longest out of getting ready. I try to see if I can get it done within 30 minutes' time. Nope! It took me almost an hour because I kept messing up but luckily I started early so I was still in good time. I decide on a long, oversized, grey sweater that flows over my black leggings. I pair it jet black heels. Next, was my hair, I have natural, kinky curly hair that usually needs lots of attention but yesterday I braided it up. All l had to do now was unravel them so they can come out fluffy and defined. Once all my clothes were on, fully moisturized, fixed my hair and makeup done and feeling confident to step outside it is 10am. I get a text from my friend, who I invited to dine with me.  “I don’t know what to wear!” she texts. She thinks she’s going to be late. I knew it but I didn’t stress. I tell her don’t think too much in it, just wear something nice but no jeans or sneakers. She tells me she’ll figure it out. I just hope she makes it on time. I make sure everything around the apartment is tidy and in order before I head out the door. I text my mother that I am leaving to go to the restaurant since she’s already at work. She texts me “Good luck!” and I’m out the door.  

I live on a very popular, main street in Brooklyn. It’s loud and lively this time of day. People are heading to work and school in droves. Walking down the block to catch the A train I run into a family friend I haven’t spoken to in a long time. So long, in fact, I can’t even remember her name but her face is vivid in my memory. She asks how I am. I tell her about school and how much I love majoring in Hospitality Management since I’ve transferred from the old school. I keep in mind the time and explain to her I’m on my way to somewhere important and have to get going. She reminds me to say hello to my mother for her and I rush into the train station. Luckily the train arrives immediately. I’m not a train girl not in the least. I know it’s the New York way but I love traveling on an empty bus as oppose to a crowded train with performers yelling “It’s Showtime!” in my ear. It’s not my cup of tea. While I’m on the train I read a Pete Wells article I’ve pointed out. I need to know his review for a class. I’m really into it because I’m a fan of sushi. It’s one of my absolute favorites. The good read distracts me from the groups of people stuffing themselves into the cart along with the street entertainers swirling on poles above my head. I’m thankful.  

My stop is a Fulton Street which I switch over to a 4 or 5 train because it gets me to Union Square under ten minutes. Once I climb out of the train station I check my phone. There’s a text from my friend she says she needs more time but is about to get on the train now! It was 11:23am and we planned to meet at 11:30am. I guessed she lost track of time. I decided to find a way. I am kind of scared to walk in so I wait right outside the restaurant to wait for my friend meanwhile taking a few pictures of my own. It’s nearly 12pm but she is nowhere in sight. 

I go inside to introduce myself to a woman who I believe is the Maître d’ of the restaurant. I tell her my reservations and how I am a student doing a report. Her face suddenly gleams in a huge smile and asks if I talked to Roger. I express I don’t know who Roger is even though I feel I should know. She tells me to sit down which she gets him for me. In a few minutes, Roger is in front of me. A short, well-suited older man with blonde white hair. I don’t recognize him but he says he’s a professor at my school. He begins to ask me questions about wine. I was taken aback a little because I wasn’t expecting it. I tell him my Wine & Beverage professor that I’m taking now, Professor Aliah. I convey how much I’m enjoying her class and all the elements in detail there is to wine-making. It turns out Professor Roger is a Master Sommelier. I wished I said more about wine to him but I was so nervous I’m not used to settings like these.  My friend still wasn’t there after the talk with Roger. I told him I’d wait a bit longer she is supposed to come any second and he told me to take all the time I need. In the meantime, I took pictures and looked around the restaurants outside and the entryway. The name of the dining establishment is printed white on a black sight like a tent over the sidewalk.  The door where the guest enter is made up of all glass. It is chic, modern and simplistic. The Maitre D’s desk in the reception appeared tall, sleek, dark wood tabletop with a shiny, brown wooden, dimmed lamp. There are also award plaques and photos framed all along the wall. Their awards included the 2016 Forbes Magazine’s Restaurant with the highest rating. Best of Award of Excellence 2016 by Wine Spectacular and a 4.8 out of 5 from Zagat 2017. The restaurant is not just popular but highly respected and celebrated, making its way to more great success is that they’ve been recently recommended by the Michelin Guide in 2016.  

-

 I looked at the time on my phone and it said 12:30am. Since I was already checked in I figured I was safe from losing my reservation but I opted to seat in the dining room than to take up space in the front seating area any longer. To get to the dining room one needed to pass by the bar. The bar designed with a black and silver color scheme was the most modern section in the restaurant. On the bar top sat a huge marble vase filled with light blue, yellow and pastel green orchids that touched the ceiling. Soothing French jazz spilled gently out of the above speakers. The ambiance, graceful and contemporary. I was in awe. I actually hoped I could have my lunch there.   As soon as I sat down Roger offered me water and the front server – who name escapes me handed me a menu. I told him I wanted to wait for a friend. He was very kind and understood. Pouring the water I realize the glasses were short, open chalice glasses, still easy to hold by them small stem. It was fifteen minutes later when I heard my friend’s voice speaking to the Maitre D’ in the reception area. Seconds later she came walking in the dining area and sat down. She apologized for the lateness. I’ve been late to her events before so I could only be so upset. Seconds later the front server returned to hand us menus.

-

The menus were the longest menus I’ve seen. The outside a smooth olive green, the outside a yellow and cream menu with a folder style with all its printed dishes in bold and script. The front server in his black and white uniform finished with a sharp blue tie read over some of the meals that were listed. I appreciated his attentiveness. His body language was confident, alert to where I was impressed by his time and time again throughout the service. He was very efficient when scanning the room and our table. I took the opportunity to ask him the style of the napkin fold, neither did Professor Roger. “We simply make up the style,” he told me. The back server then came up to us from a side station behind the elongated gold curtains and offered bread. I was watching his Frenching style closely. He did it so quickly, it looked easy for him. When I attempt it in class I often lose the stability of the utensils in my hand. I chose the focaccia which was scrumptious. It was dense but not overbearing with flavor. The focaccia was filled with olives, spices, herbs and was beyond incredible with the home-made butter. I asked for another.  

-

My friend and I talked about our morning getting ready and caught up with each other’s lives since we haven’t talked in a month. In perfect timing, the front server came to take our orders. We picked two courses from the pri-fix menu. I ordered the Organic Potato and Baby Leeks Soup as an appetizer and a Red Wine Braised Short ribs entrée. As we waited for our meals and the back server pointed each of our tables I observed the dining area. The dining area was mildly lit from the light gold, sparkling crystal chandelier from above. The walls were a warm yellow with rich, gold curtains to match. The seats were made up of a comfortable cool silver, velvet. My attention was grabbed by the gigantic paintings on the wall that was created by an artist named Cheryl Roy Starer. The abstract art stood up on the walls so stunning with its blends of green, blue and white. It was a conversation piece definitely.  We were met with a unique hors d'oeuvres compliments of the Chef. It’s a fresh new take on the Southern-known treat. It’s a toasted golden brioche topped with the cooked yolk and whites of a quail eggs and finished with Alabama caviar.  The deviled eggs we centered on an all-white porcelain dish designed by Bernardaud Classic Silverware. This was my first time having caviar. The flavors delicate and salty reminded me of sardines in a way. The texture was cold creamy goodness. I wished I could have more. As we scrapped the crumbs from whatever was left of the exquisite deviled egg dish the back server approached us again to offer more bread. This reminded me of my Dining Room class where we service almost the same exact way, consistently offering our guest all the bread and quail eggs whites hard-boiled finished with Alabama caviar.  The deviled eggs centered on an all-white porcelain dish designed by Bernardaud Classic Silverware. This was my first time having caviar. The flavors delicate and salty, reminded me of sardines in a way. The texture was cold creamy goodness. I wished I could have more. As we scrapped the crumbs of whatever was left of the exquisite deviled egg dish the back server approached us again to offer more bread. I was waiting. 

-

This reminded me of my Dining Room class where we service almost the same exact way, consistently offering our guest all the bread they’d like. It was nice to be on the other side of the service. I chose the focaccia again. I could not get enough. This time however I was able to dip it into the Potato Leek soup which arrived moments later. When I first saw the bowl it was only filled with sautéed’ black mushroom and a miniature leek in the center of the bowl. I thought to myself there must be a mistake. Turns out the front server came prepared with a tiny creamer pitcher and poured the creamy soup into the bowl right in front of me. It was original and added a special touch. To be completely honest, I was expecting the soup to be bland. I’ve had potato soups so lackluster I pushed myself to finish a bowl. This wasn’t the case. The soup was luscious and silky, earthy with just enough seasoning. The soup was so harmonious with my pallet I was tempted to lick the bowl. I reminded myself I was in a very classy place but it was difficult not to, simply divine! When the entrée arrived I was the most enthusiastic. I am a huge meat lover. Anything meat I am a fan of. I’ll choose it over anything in the menu. I looked at the plate in front of me. The dish appeared kind of odd. My image of short-ribs wasn’t this. The dish came in a wide, circular plate. The meat of short rib formed in a rectangle, an island centered in the middle of potato puree. The short rib was glossed over with a deep brown red wine sauce that resembled chocolate. A lady sitting across from our table asked what dessert we ordered. We told her it was actually an entrée and she was surprised. On top of the short rib sat a roasted pearl onion and cylinder chunks of buttered carrots. The short rib melted on my fork as I cut through it. It was wonderfully tender, I didn’t need a knife. The flavor was robust, the sauce adding a vigorous taste of richness. Swirling a piece of the meat through the potato puree and putting it in my mouth it felt like I was eating butter. It has to be the most well-presented, heavenly dishes I’ve experienced in recent years.  Unfortunately, I was unable to order a dessert since I was on such a strict budget. Next time I’d make sure to experience the sweet parts of their cuisines. 

-

It took a while before the check came and I appreciate that. Usually, the front server passes the check to me as soon as the last fork bite leaves my mouth and I find it disrespectful. It hints that the server wants you to hurry up and leave completely killing the feeling of hospitality. My friend and I were fully ready to go when the bill came. It came up to $63.15 for both of us, not too pricey. We decided to tip 20% then we were on our way out but not before I could check out the bathrooms. There were three available bathrooms in the restaurant. One upstairs, one ground level and the other downstairs. I chose the downstairs bathroom. The staircase down was dark with small, glowing gold light to lead the way. The bathroom was covered in light and dark brown marble. The look gave a beach house theme added with the beige weaved baskets and dried plants spray painted gold. The vases were filled with white seashells. The walls were a sexy, dark gold against a shiny, wide mirror. The light was too dimmed, however. I couldn’t see myself as clearly as I would like. The bathroom was also extremely clean, immaculate even. I could tell the restaurant as a whole took tidiness and organization seriously.  I enjoyed myself thoroughly at this restaurant. The ambiance and décor gave me what I wanted, fully satisfying my eyes as well as mouth with every savory dish. I’m glad I decided to come here as opposed to other establishments. It was affordable yet delivered an essence of great fine dining. I plan on going with another friend for a celebration. I’ll try everything I had my eye on the second time around. The restaurant met all expectations and taught me an extra thing or two about quality service. It ensured a tranquil sense of hospitality and an intuitive and refreshing strategy in service. I’d recommend the restaurant to absolutely anyone.  

[sunshine-and-bangtan]

The Color Red | Chapter 4

Word Count: 1.2K

Story Info [X]

Chapter / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13

It was the next night, your tattoo was still a little sore from the bad decision you had made the night before. Looking in the mirror you inspect your outfit. A Black crop top with a white pleated skirt.

“Perfect.” you mumble to yourself. Tonight was the night Jimin had texted you and told you that you would have to meet him at the shop because he was working before your date. When you arrived for the third time you had zero hesitation when you stepped out of the car, super happy that you had finally had a date since the last one you had wasn't all that great. Your last date was 3 or 4 months ago and you had ordered a $5 salad and him a $100 steak. He then proceeded to go to the bathroom and never come back. You had hoped that it wouldn't happen on this date because Jimin seemed like a nice guy but you could never be too careful. You walked into the shop and this time Jungkook sat at the counter playing on his phone. He slowly looked up and realized it was you and quickly ran to the back. Jimin was gonna have to tell his friends to stop acting like that if he wanted to date you.

“Y/N! Welcome back Jimin is finishing up with a client back there and he will be out when he is finished feel free to take a load off next to Yoongi who is asleep over there.” Namjoon, the boy who you were just recently introduced to says walking out, his lips noticeably stained redder than the day before.”

“Ok great.” You say with a smile walking around the counter to the tattoo chair next to the very deep in sleep Yoongi.

“I'm here! I'm ready!” Jimin yells running out of the back of the parlor in skinny jeans and a white dress shirt that was unbuttoned enough that you could see his toned chest. You smile as you stand up and he pushes open the door to the cool outside. When you get in his car you instantly smell the presence of cigarettes, “Sorry it smells so strongly I was a bit stressed before and it was cold so I took a smoking break in the car.” 

“No, its fine I smoke too.” You were confused as to how he knew you smelt it, it's not like you had made a face or anything.

When he pulled outside the restaurant you could instantly tell it was expensive as the valet rushed you out of the car and into the beautiful building. As soon as you and Jimin walked in you were rushed to the back to a private dining area. Was he famous or something, why did everyone treat him like gold?

“Can we get your best wine please?” Jimin says to the waiter before he leaves.

“Wow, people treat you like-”

“Royalty? yeah, I know the owner and I told him that I was bringing an exceptionally beautiful lady to dinner tonight.”

“Oh? Well, I didn’t know I was ‘exceptionally beautiful’ that's news.” 

“What do you mean that's news you are literally the most beautiful girl I have seen in this stupid town.” 

“Well, I guess its a good thing I don't live in this stupid town then if you hate it so much.”

“Where do you live?”

“I live on the outside of town, my parents didn't want me living to close to the city because my dad is cop and my mom is a lawyer and they know what goes on in this town so they wanted what was best for their daughter but I guess we can see how that turned out.”

‘Your dad is a cop?”

“Yeah, why?”

“I just didn't know that.” He says pulling out his phone “Is he currently working on any cases?”

“Actually yeah I don't know much but apparently this guy and his friends murdered someone and apparently they said they were all at work but their car was seen pulling into their job an hour after the murder and they are currently trying to find fingerprints from the scene but they can't find any. Apparently, the murder was staged to look like vampires but that's insane.” 

“Oh.” Jimin quietly says and he locks his phone. “What did you say your last name was?” 

“Y/L/N” Jimin’s widen a little and he scratches the back of his head. Just as he was about to say something the waiters brought out a bottle of red wine and two steaks.

“Thank you.” Jimin says and starts stuffing his face with the steak that looked almost undercooked.

The rest of the night was spent In mostly silence, a few questions here and there but mostly silence. As Jimin was signing the check you had started to worry a little that you had ruined the night by telling him your dad was a cop because you didn't know if he had anything to hide.

“Y/N, You ok?”

“What?”

“I asked if you were ready to leave and you ignored me.”

“Oh yeah sorry I was thinking about something.” Jimin shoots you a concerned look and stands up, holding his hand out like a gentleman. You two walked out of the restaurant and he helped you get into the car. As he started to drive you felt his cold hand rest on your thigh and you looked over at him. He kept his calm eyes on the road but his stupid stained lips said otherwise. His cheek tugged at them forming this grin that you could tell just wasn't good. He pulled into the tattoo parlor and helped you back out of the car and insisted you went inside with him. He laid on the tattoo shop chair and scooted over, leaving enough room for you to squeeze in next to you.

“I don’t know about you but I had so much fun tonight.”

“Same I had so much fun.” His eyes trail off yours and down to your lips.

“You do know your beautiful right?” A small smile forms on your face and he starts to lean in for a kiss. As his lips touch yours you try and pull back a little. You were all about being bad and stuff but when it came to sex you were scared, mainly because you were a virgin. Jimin climbs on top of you and his hand starts to slide up your skirt as he trails kisses down your neck. Suddenly it all stopped and he jumped off of you like he had seen a spider.

“Listen I had so much fun but I think you should go.” He whispers covering his mouth up a little.

“Oh uhm alright I'll talk to you soon then.” You say, your voice a bit shaky. You had definitely ruined the night but you thought it was getting better since he did make a move and all. You slowly walk towards the door and start to push it open and he looks down at the floor.

“See you soon.”  He whispers, he sounded upset.

You pushed the door open and what you had thought was the start of something good came to an end as the door swung shut behind you.

Copyright © 2018 to @sunshine-and-bangtan

[homesoutofhuman]

Daddy Issues: John Wick/Reader Part 10 - Bad at love

I'm bad at love, but you can't blame me for trying 

- Halsey, Bad at love

Susan, or Sarah, John may keep forgetting her name, is standing outside the restaurant when he pulls up in his Mustang.

He greets her as enthusiastically as he can, his head still back at home with you. You looked so small and forlorn on the couch when he left, he hates himself for leaving you alone. He wanted nothing more than to press you back into the sofa cushions and kiss your wine stained mouth until all the issues keeping you apart were forgotten in a haze of lust.

He wishes he’d cupped your face in his hands and kissed you until you were breathless, until you looked at him again with that expression he’d seen on your face but didn’t dare acknowledge. That look that seems to promise you would let him do anything to you...that you were his.

Sarah...or Susan...is giving him a weird look, so John gives her a fake smile and holds open the door for her. She barely acknowledges his gesture, moving straight to the podium and demanding your table.

John frowns a bit at the rudeness but decides to give her the benefit of the doubt, settling in the booth with her and looking at her properly for the first time.

She is closer to his age, which is good, and is wearing a suit jacket and sensible navy blouse. Her hair is neat without a wisp out of place, and her mouth is slicked with dark lipstick.

John can’t help feeling a little disappointed.

Still, he promised Aurelio he would give it a try, and when the waiter comes he orders the most expensive bottle of red they have. His date purses her lips.

“I don’t drink red wine.”

“Oh, sorry…” John rubs a hand over his face. The waiter has already opened the bottle, so there’s no going back.

His date shrugs, and John makes small talk as best he can until the food arrives.

The awkward silence is broken when a toy elephant lands on the table near his glass and John picks it up with a puzzled expression.

A small girl, with rosy cheeks that remind him of Connor, and mischievous eyes that remind him of y/n runs up to his chair.

“‘’m sorry...can I have dumbo back? She likes to fly…”

John flaps the elephants ears and has her ‘fly’ back to the little girl. “Here…”

The little girl runs off and John chuckles to himself at the encounter.

His date makes a displeased noise in her throat and John glances back to her.

“Is there something wrong with your food?”

“No.” Susan/Sandra replies. “I just hate children.”

Politeness be fucked, John knows he has to get out of there as fast as possible.

--------------

You stare at the TV screen after John leaves, and to your shame, you feel tears pricking at your eyes. You grab the remote and screen goes dark, you will not sit and wallow while he is out wining and dining some...hussy..

Where did you leave your book? You set about searching, throwing cushions in the air and even searching the kitchen drawers to no avail.

You give up, and pad upstairs softly to check on Connor, who is still sleeping soundly, his little fists clenched at his sides. Walking past, you see that John’s room looks trashed, he has left his clothes in a mess all over the floor. You sigh, and move inside, hanging a few of his shirts back in the wardrobe, just so they won’t get needlessly creased.

His night stand is littered with objects, silver cuff-links, a comb, that stuff he puts in his hair. You pick up the bottle of his cologne and inhale, his familiar smell suddenly assaults your senses,  and you put it down with a shiver.

You tidy his room until it looks more welcoming, feeling like a chump as you smooth his bed covers. The man is out with another woman and you’re fussing round him like some idiot. You swear you’re never like this over guys, normally making them trail at your heels drooling and begging for your time. But with John, it’s different, he makes you act irrationally, he makes you needy, makes you want to a better person, so that he might realise you’re the one for him.

Your fingers touch something hard under his cover and your hand closes around your copy of Jane Eyre. You don’t know how it got into John’s bed. You pick it up and look at it with confusion, wishing it could tell you the secret formula, so you could end up there yourself.

You carry it back downstairs and resume reading, a little calmer now you have something to occupy your mind. Your bottle of wine goes down easily, and you don’t notice the hours passing until John’s key turns in the door and you are startled back into reality.

John moves inside, and you’d almost forgotten how good looking he was, having him standing there, so real and solid, after you’ve been lost in a fantasy world, is alarming. He holds up a hand to stop you rising and grabs a glass from the kitchen, sitting down beside you and filling it almost to the brim with wine. He refills your glass without asking and you sip quietly, tasting the difference between your supermarket bottle and his much more expensive one.

“How was your….evening?” you croak, afraid to ask but acting nonchalant.

“Disastrous.” answers John, and you try not to do a little happy dance in your seat. You compose your face into one of serious concern.

“Oh...no...what happened?”

“It just...didn't go well. We weren’t suited.”

“Oh?” You lean forward then, interested to know what kind of woman John would like. “Not your type?”

John darts a look at you “No. “

Well so much for getting information out of him. You sip your wine, his choice is classic, well rounded and bursts with freshness in your mouth and you moan a bit.

“Wow...this wine is amazing.”

John snorts, and you miss the joke. “I know. I fucking know, right?”

He puts his feet on the coffee table and you giggle, he must be getting a bit tipsy to be doing that.

You lean into his side, giggling a bit more as the mood infects him, his chest shaking with deep chuckles.

“Oh John...you had a bad date...shit happens…”

He splutters, looking down at you with mirthful eyes “Hey….don’t mock me...at least I tried…”

“Hmm….I’d rather you didn’t.” you say before your brain catches up with your mouth and you hope he didn’t hear.

Of course he did, the man has the ears of a spy.

“And why is that?” he asks, laughter suddenly contained, his eyes soft and curious.

“I just meant...you could have stayed here with me...had some wine...you could tell me how you liked my book.”

John looks guilty then, caught out. “Sorry, I got into it and forgot to tell you I borrowed it.”

“Stole it.” You correct and he protests.

“Hardly. It was in my house.”

“So that means it's yours? I don’t think that’s how things work.”

John looks at you, your eyes shining and a bit unfocused from alcohol, your mouth stained red with the wine.

“I wish it was.”

You sigh and drop your head to his shoulder, resting it there, taking advantage of the fact you’re both a bit tipsy to steal some contact with his body.

“It’s a shame it went so badly John.” you murmur, into his shoulder “cause this shirt looks really good on you..”

John moves a bit so his arm is along the back of the sofa, and you inch a bit closer. You’re almost in his arms and it’s tantalisingly. When he turns his head, you’re close enough to see the golden flecks in his eyes, the long smooth line of his nose, the fine hairs that grace his top lip. You lick your lips reflexively.

He’s so warm, inviting. The wine has made you soft, and you long to move nearer and feel his strong arms envelop you. John, for his part, is holding his breath, seeing you so close him with such an open, delicate look on your face. He dares to move his hand to caress your back, having already touched your bare skin there, he feels like it’s not pushing things too far.

A shiver runs through you and you throw your pride to the wind, cuddling into his side and burrowing your face in his chest. John lets out an audible breath, holding you there like you’re precious, and kissing the top of your head.

“John…” you whimper, with desire soaked voice. “This is….too much for me…”

The chemistry between you has turned the air electric. You want him, and it’s killing you.

John doesn’t dare think you mean what he hopes you mean by ‘too much’. You look up at him with a tortured expression and he reaches down, rubbing at your cheek with a gentle thumb.

“You can tell me anything y/n...you know that?”

You nod, you trust him absolutely, but you cannot risk him throwing you out of his house and out of his life, it would break your heart.

“I know but it’s complicated. It’s too late for a serious talk, can we put it on hold for now?”

“Of course...whatever you need.” John watches you with concerned eyes as you sit up and try to regain your composure.

“I need my bed, John….” you say, gathering your things to go.

“Goodnight…”

You both stand up, and you sleepily go to kiss his cheek. John turns his head at the same time, clumsiness caused by the wine, and your lips catch his in the lightest, ghost of a kiss.

Your mouth tingles as his lips touch yours. He tastes like wine, deep and rich. It feels just how you imagined, forbidden and intense, making you feel alive like never before. It’s over as fast as it happened, so soft and brief you wonder if it even happened at all.

Still, the reaction is chemical, and intense. A bolt of lust runs straight from your lips to your stomach and you almost stumble against him.

John grabs your arms to steady you, feeling dizzy himself. Excuses forming in his head. He’s drunk, it’s late. But he knows the truth, his body sought out what his mind tells him he can’t have, selfishly seeking what the primal side of him is yelling and beating its chest for, to feel your lips against his.

“Sorry…” he whispers, his mouth still close to yours. You share a few breaths, and the air crackles.“That was an accident”. He presses a kiss to your cheek in apology and suddenly you feel angry.

You fist a hand in his shirt as if to pull him back towards you, but instead push him away.

You know you could kiss him again, and he would let you, maybe he’d even kiss you back, but soon enough those protests would be spilling from his lips and he would stop you, telling you it was ‘inappropriate, blah blah blah’ and you don’t think you could handle the rejection right now.

“Better keep your distance then.” you fire at him, sinking your own dreams with one sentence.

John steps back, his eyes wounded. “Y/N….”

You do not slam the door. Even in your desire driven rage your remember the little boy upstairs. You just really don’t want to look at his father right now.

John watches you storm away in dismay. If Connor wasn’t in the house he would have run after you, made you tell him what you were thinking, what you were feeling. Claimed your mouth finally in a proper kiss. The barely there brush of his lips against yours have given him a taste of what could be, and now he has tasted the forbidden fruit, he wants to swallow it whole.

[facadecake-blog]

Colombia's Best Restaurants, Spas and Hotels in Cartegena and Bogota

Strife has isolated Colombia from the world, and its products, services, and cuisine were also isolated. Yet, we're rediscovering our cuisine – and Bogota is at the focal point of this. Inn Occupancy rates have soared as of late and individuals are returning. An influx of individuals escaping Venezuela has also determined demand for fine dining in Colombia.

 Within the historic walled city of Cartagena, Columbia inside Cartagena's chief lavish inn Casa San Agustin, sits Alma restaurant. Its pilgrim Courtyard, the Main Room and the Private Room are places rich in character serving as a background to old water channel.

Colombian Cuisine in Cartagena

   Alma restaurant radiates the life of Cartagena de Indias and offers the best of customary cuisine of the eminent Chef Heberto Eljach in the core of Casa San Agustin Hotel, where you can appreciate an exquisite seafood casserole, as well as an assortment of ceviches, developed meat in various cuts, lobster tail and seafood arranged with conventional cooking, among different dishes.

Spa Cuisine in Cartagena

 Breakfast is also served with a spa encounter that includes the Aurum breakfast with high tea at the Alma and a hour long body massage taking care of business spa Aurum.

 Your sense of taste will go into overdrive at Bogota's Leo, where gourmet specialist Leonor Espinosa brings Colombia's ecosystems and rich larder to life. Palatable debuts may include Amazonian rainforest-sourced cacay nut and babilla (spectacled caiman), forest-dwelling hormigas culonas (leafcutter ants) or pepino melon culled from Andean woods. Attempt the 12-step tasting menu is a snip for about $50 USD.

 One of the world's most biodiverse countries, underrated Colombia has earned its seat at the table – and the general population behind Latin America's Best Restaurants awards concur. Bogota has been chosen to host the fifth release, which takes put today around evening time. It's a sure sign that foodies should observe this South American nation that started its tranquility process following 53 years of common war.

 Espinosa, who got the prestigious Basque Culinary World Prize 2017 in July for her work reviving the ancestral learning of indigenous and Afro-Colombian peoples, isn't the main fine-dining Bogota gourmet specialist to focus on Colombian ingredients. At Criterion, Master Chef Colombia co-presenter Jorge Rausch – who cut his teeth at Oxford's Le Manor aux Quat'Saisons – and pastry gourmet expert sibling Mark apply French culinary techniques to two tasting menus: the lengthier 10-step number kicks off with a cushy yam, coastal fresh cheese, roasted aborigine and hogao (creole sauce) cappuccino served in an espresso mug.

 Bogota's passage on the scene has been bound to happen. "We've been behind the rest of the world because of the viciousness," admits Jorge Rausch. "In any case, Colombia currently needs to show we have something other than tasty nourishment – extraordinary stories from producers are coming to light because of the peace process."

 Other Bogota musts include hipster restaurant and bar El Chato where gourmet expert Alvaro Clavijo deals in sharp looking Colombian solace sustenance such as sheep, quinoa and chickpeas, while Juan Manuel Barrientos' sensorial involvement with El Cielo awakens taste as well as contact and smell. Likewise, his establishment trains both previous FARC guerrillas and retired armed force soldiers in the kitchen – then hires them to cooperate.

 Harry Sassoon's eponymous restaurant and Andrés Carne de Res – which has no less than two move floors in its outré restaurant – are also scratch on the sustenance scene.

 While some of these establishments are found in Zona G (the "Gastronomic Zone"), the territory of Chapinero Alto is also making waves. Culinary expert Paula Silva opened soul-sustenance restaurant Hippie here in 2015. "This is the new foodie neighborhood," she says. "Lots of small spots have sprung up, converting old houses into cafés, natural specialists and sushi joints because rents are less expensive here. There's a lot of diversity."

 Chapinero Alto also houses Plaza de Mercado de Paloquemao, one of Bogotá's numerous nourishment markets. Aside from the family run foods grown from the ground stalls, the markets are also the perfect spot to attempt neighborhood dishes designed to battle the mountainous city's cool climes, says Jorge Rausch – who recommends jugo de borojó, a freshly mixed crab mixed drink (an aphrodisiac, he says) at Plaza Siete de Agosto advertise, trailed by ajiaco (chicken and potato soup), sancocho de costilla (meat rib stew) and pata (hamburger or pork trotter soup) from the stalls upstairs.

 And then there's street sustenance. Bogotanos love to snack on maize arepas loaded with egg, cheese and ham, fresh organic product like mango biche (salted green mango) and smoothies. Carts are wherever as we get cravings before work, mid-morning and toward the evening.

 And however fine dining in Bogota is as of now attainable on a direct spending plan, top chefs are presently focusing on casual dining experiences. The Rausches' latest offering, Local, uses just Colombian ingredients, while at Misia, Leonor Espinosa uses her grandmother's recipes to reproduce fritanga (fricasseed street sustenance) such as caramanola meat pasties and mole de queso (yam and cheese).

 It's a great opportunity to return to Colombian fine dining.