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| | Sachin Tendulkar owns two restaurants, Tendulkar's (Colaba, Mumbai) & Sachin's (Mulund, Mumbai). Sachin owns these restaurants in partnership with Sanjay Narang of Mars Restaurants.
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New York - Winter in the Big Apple
New York is perfect in any season; however there is something very special about winter in the Big Apple when the stores sparkle with spectacularly dressed holiday windows, ice-skating in Rockefeller Center, or taking a carriage ride through Central Park.
The Alex Hotel
Did you ever imagine living in New York? The Alex Hotel is a stylish, contemporary luxury hotel with well-appointed suites; has an excellent restaurant named Riingo; and incredible views of the Chrysler building that will make every guest feel like a New Yorker.
Sothys Spa
New York (http://www.nycgo.com) where pampering is second nature to the professional staff who offer a wide selection of soothing treatments.
Riingo
The restaurant Riingo at The Alex Hotel in New York shines with innovative cocktails in the intimate, comfortable lounge; features a sushi bar, and Executive Chef Jimmy Lappalainen in the kitchen creating delectable American and Japanese cuisine.
Bruno Jamais Restaurant Club
The restaurant Bruno Jamais Restaurant Club may be located in a brownstone on the Upper East Side of New York; however the ambience is pure Paris where Executive Chef Hok Chin's cuisine is as artistic as the stylish décor.
CHARBAY Whiskey Release II Tall, sleek, numbered, and wearing a sexy gold medallion inscribed with CHARBAY California around its neck, CHARBAY Whiskey Release II is a limited edition for dedicated whiskey connoisseurs. Flavored with hops, CHARBAY Whiskey Release II is an exceptional winner that stands out when you want to celebrate life at its finest. Romantic Women's Spring 2009 Fashions - Venexiana, Mastroianni, and Roland
Ladies, get ready as Luxury Experience Magazine brings you a preview of the romantic collections for Spring-Summer 2009 from Kati Stern for Venexiana, Joanna Mastroianni, and Pamella Roland seen on the runways during Mercedes-Benz Fashion Week in New York!
Riingo Recipes - New York, USA
Executive Chef Jimmy Lappalainen of Riingo at The Alex Hotel grew up in Sweden and creates inspired American and Japanese cuisine in New York City which is fitting, as this talented chef has clearly mastered combining elements in a contemporary ambience.
Bruno Jamais Restaurant Club Recipes - New York, USA
Executive Chef Hok Chin focuses on French cuisine with Asian flavors at Bruno Jamais Restaurant Club in New York, where his creative presentations are a perfect complement to the artistic style of the restaurant.
Spyro Gyra - A Night Before Christmas
Spyro Gyra with their distinct sound celebrates the Holiday Season with a mix of classic and soon to be classic songs on A Night Before Christmas, which is destined to become a traditional spin for holidays to come.
A Swingin Session with Duke Robillard
A Swingin Session with Duke Robillard captures different genres and eras of American music from jump blues, big band, jazz, and more.
Jay Collins - The Songbird and The Pigeon
Jay Collins' release The Songbird The Pigeon moves beyond Jay's stellar saxophone and flute work as he showcases his vocal prowess on an assortment of jazz, blues, and Latin tracks.
The Colors of Dessert, by Battman When one thinks of desserts, seasons or flavors are what usually come to mind, however New York photographer Battman takes a unique culinary approach for his latest cookbook, The Colors of Dessert boasting 6 colors and endless possibilities. Polished Palate RumFest 2008 - Rum, Ron, and Rhum
Do you know the difference between rum, ron, and rhum? Dori Bryant's annual Polished Palate RumFest 2008 brought New York rum aficionados out in droves for an exciting evening of education and spirits tasting, and of course, Luxury Experience Magazine was there.
Star Chefs Rising Stars of New York 2008
When it comes to culinary trends, New York is red hot with talented chefs as was evidenced at the StarChefs.com Rising Stars Revue: New York 2008 held at the American Museum of Natural History.
What a year it has been!
The year 2008 will go down as the Year of Change. This has been a much overused phrase finding its way into speeches, papers, and general discussions socially, politically, and economically. Are we ready for change, new challenges, and new experiences?
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To Write Of Not To Write By Bill Stephens As a restaurant consultant I very often counseled people “who always wanted to have a restaurant” against actually going into the restaurant business. The failure rate of inexperienced ownership in the restaurant business is two out of three. Even coming from this background I still am amazed at the host of mankind that glibly says, “I’ve always wanted to write.” When someone finds out that I am a writer, the “IAWTW” comment just spills out. My standard response now is, “Well, why don’t you?” I mean, come on? You don’t need a license to write. It doesn’t take huge cash investment. About the only thing required is a masochistic nature that enjoys rejection. Think about how easy it is to “write” today using computers stuffed with word processor programs, spell checkers, grammar programs, and write by number programs. Then we have the Internet that puts research at our fingertips right there in our bedrooms. Compare this to Charles Dickens who wrote thousands of pages using only a feather quill and ink well. Or Hemingway who, I’m told, wrote 385 words per day on a tablet with a pencil. So start writing, or quit talking about it. I don’t know to whom I should attribute these statistics, but recently I read on the Internet that 3 in 1,000 writers ever get published. Of those, only 1 in 10 ever makes enough money to call it “a living.” Let me run the numbers for you. That computes to a 0.03% chance that you will succeed financially as a writer. Don’t let these statistics discourage you, though, because we writers are told that we should not be writing for fame and fortune. Instead, we should be writing because we can’t not write – whatever that means. The Internet that provides so much research potential, also provides enormous opportunities for solace with its thousands of websites and Blogs brimming with “how to” and “hand
Rentrée littéraire d'Actes Sud
Les histoires inédites du Petit Nicolas
PARIS CROISIERE
LES GROSSES TETES
VENDREDI A 20h50
JEUDI A 22H20
PARIS CROISIERE
TENDANCES
PARIS DERNIERE
NUIT NIPONNE
holding” for wannabee writers. So the question then becomes, "To write or not to write?" My gut feeling is you might do better going into the restaurant business. You can read Bill Stephens' novel, Horizons Past, for free on href="http://www.horizonspast.com">www.HorizonsPast.com He has written for Heasrt, Murdoch, and Harte-Hanks newspapersfor over 20 years and published several short stories
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Fine Dining Restaurants In Ontario: Choosing The Right Location By Jason Brown The city of Toronto is internationally known for its fine restaurants. Running the gamut - from ultra high-end eateries that flaunt the skills of their celebrity chefs - to trendy up-to-the-minute Read more...
| Restaurant Business: Thrive In A Specific Location By Camry A.Mass Finding out if the restaurant will thrive in a specific location is important in ensuring the success of your business. To do this, you must do the following steps in surveying the Read more...
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