Dario Vestidello, owner of Kiki restaurant, based in Torino, italy, and great fan of japanese culture, shows us interesting mixes between eastern and western cuisine, with an italian influence. enjoy!
Duration : 0:5:16
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Japanese recipe: Gunkan sushi [HQ]
Hawaiian Grown TV – Hamakua Mushrooms – Café Pesto With Special Guest BJ Penn – Segment 2
Special guest BJ Penn joins Grant Kawasaki at Cafe Pesto to talk story on his upcoming events.
Jay Dee “B.J.” Penn (born December 13, 1978 in Kailua, Hawaii) is an American professional mixed martial arts fighter and Brazilian Jiu-Jitsu practitioner who is currently the Ultimate Fighting Championship Lightweight Champion.
In 2000, he became the first American-born winner of the World Jiu-Jitsu Championship in the black belt category. Penn is also the former UFC welterweight champion and was a coach on the The Ultimate Fighter 5 reality show. After winning the lightweight title at UFC 80, he became the second fighter (after Randy Couture) to win UFC titles in two different weight classes. He is currently ranked by MMAWeekly and Sherdog as the #1 Lightweight fighter in the world.
For more videos like this, visit http://www.hawaiiangrowntv.com
Duration : 0:8:1
The Traveling Vegetarian – Atlanta, GA – Cafe Sunflower
Yvonne Smith, The Traveling Vegetarian, stops in at Cafe Sunflower in Atlanta, GA. Gourmet is the word of the day, as owner Lin Sun unveils some of the city’s most delicious vegetarian creations. Of special note: The majority of Cafe Sunflower visitors are non-vegetarian!
Duration : 0:5:39
The Traveling Vegetarian – Asheville – Laughing Seed Cafe
Yvonne Smith, The Traveling Vegetarian, experiences Laughing Seed Cafe, the most award winning vegetarian restaurant in one of America’s most celebrated cities. Known for its artisans, stunning natural beauty and its vibrant community, Asheville, NC is a true delight!
Duration : 0:7:19
Hawaiian Grown TV – LE Gelateria – Café Sistina – Segment 2
Sergio Mitrotti has always exhibited an adventurous spirit, first as an avid sailor and scuba diver in the Mediterranean, then as a successful graphic artist in his native Italy, then as a proprietor of a high-end clothing store in Beverly Hills.
But for this Renaissance man, food has always been the most natural of all avenues for exploration. “In Italy, you eat well from the moment your born,” he says. “When I was a teenager, I didn’t think twice about making gourmet food for parties.” The decision to cook professionally came in 1987, hand in hand with the desire to leave Los Angeles and its fast pace and move to Hawaii, which he saw as the perfect place to pursue his many passions. “I was ready to open a restaurant,” he says. “I was an amateur cook, but a sophisticated eater. My background is really good eating, and there’s no school to teach you that!” he says.
He traveled Italy with a passion to understand the traditional roots of Italian Cuisine. He learned the principles of his present art from fisherman in the Mediterranean Islands, housewives in the local Southern markets and from watching and helping his mother and grandmother in the family kitchen of his native northern city of Turin. His incorporation of these techniques elevates his cuisine to something more than that of just a commercial Italian restaurant but to a showcase of earthy authenticity and creativity
This culinary Marco Polo has brought to Hawaii two successful restaurants. Cafe Cambio in 1987 and in 1991 Cafe Sistina, a trendy restaurant known for it’s live late night jazz and linguine ala puttanesca. His popularity has given Hawaiian’s a strong whiff of authentic Italian cooking, as in his spinach ravioli with gorgonzola or his gnocchi with lamb sausage. He continues to explore new worlds with his version of Spanish paella and Middle Eastern couscous. In the past several years Mitrotti’s food has taken on more exotic overtones such as duck sausage with orange fettuccine and shrimp with a spicy mango sauce, chicken breast with African spices and many other local favorites.
In addition to being a fabulous chef this truly remarkable man is also a consummate artist. The walls of Cafe Sistina double as Mitrotti’s canvas – he has painted replicas of parts of the Sistine Chapel on every possible restaurant surface – and he’s still painting. “I cannot stop being a designer,” he says. “I have to keep creating. It comes from within me!”
For more videos like this, visit http://www.hawaiiangrowntv.com
Duration : 0:8:14
Top OBX Restaurant Red Sky Cafe On TV – Chef Wes Stepp
http://www.partycateringobx.com – or call 252-256-0964 to schedule a FREE 3-Course tasting with Chef Wes Stepp.
On this video, Chef Wes Stepp, owner of The Red Sky Cafe in Duck, NC, is interviewed for the Culinary Institute of Virginia.
The interview showcases the Red Sky’s seasonal fresh cuisine and the availability of personal chefs for hire.
Visit http://www.partycateringobx.com to reserve a free tasting for your next catering event.
Duration : 0:2:0
my first restaurant review: CAFE BY THE RUINS
Crystal and I went to Baguio and ate at Cafe by the Ruins in Baguio, Philippines. This is our review of the cafe. feel free to comment and let me know what you think of the cafe as well if you have eaten there. Enjoy!!!!
Duration : 0:7:55
Salon 718 – ATL’s Finest Hair Salon
1831 Peachtree Rd Ne Atlanta GA 30309
ATL’s FINEST SALON!! located in Buckhead
Atlanta’s hottest new salon has four internet stations so you or anyone in your party can browse the web while waiting. Convenient to Bluefin sushi, Cafe Intermezzo, Wendy’s, Casa de Grande, & other fine dining.
Duration : 0:0:40
Wokcano Cafe Restaurants – The best of Asian Fusion Cuisine!
Thank you so very much to our dearest friends Jenny and Simon for VIP treats in their restaurant WOKCANO!
Congratulations to their successes in food business and grand openings in Santa Monica and Long Beach! Check them out if you have a chance! Huge w/ Bar and Dancing Floor!!!!!!!!!!
Note: these yummy photos were taken from Burbank branch.
Here is the lyrics for the first sone/opera. Love this one so much!
BRINDISI
Giuseppe Verdi – LA TRAVIATA
Libiamo, libiamo ne’lieti calici
che la belleza infiora.
E la fuggevol ora s’inebrii
a voluttà.
Libiamo ne’dolci fremiti
che suscita l’amore,
poiché quell’ochio al core omnipotente va.
Libiamo, amore fra i calici
più caldi baci avrà.
Tra voi tra voi saprò dividere
il tempo mio giocondo;
Tutto è follia nel mondo ciò
che non è piacer.
Godiam, fugace e rapido
e’il gaudio dell’amore,
e’un flor che nasce e muore,
ne più si può goder.
Godiam c’invita un fervido
accento lusighier.
(Godiamo, la tazza e il cantico
la notte abbella e il riso;
in questo paradiso ne sopra il nuovo dì.)
La vita è nel tripudio
quando non s’ami ancora.
Nol dite a chi l’ignora,
e’ il mio destin così …
Godiamo, la tazza e il cantico
la notte abbella e il riso;
in questo paradiso ne sopra il nuovo dì. THE DRINKING SONG
Let us drink from the goblets of joy
adorned with beauty,
and the fleeting hour shall be adorned
with pleasure.
Let us drink to the secret raptures
which love excites,
for this eye reigns supreme in my heart…
Let us drink, for with wine
love will enjoy yet more passionate kisses.
With you I can spend
the time with delight.
In life everything is folly
which does not bring pleasure.
Let us be happy, fleeting and rapid
is the delight of love;
it is a flower which blooms and dies,
which can no longer be enjoyed.
Let us be happy, fervent
and enticing words summon us.
(Be happy … wine and song
and laughter beautify the night;
let the new day find us in this paradise.)
Life is nothing but pleasure,
as long as one is not in love.
Don’t say that to one who is ignorant.
That is my fate …
Be happy … wine and song
and laughter beautify the night;
let the new day find us in this paradise
Duration : 0:6:48