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acommonloon · 3 years

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Yesterday I got to do the thing I enjoy so much. I went out by myself. Of course I wasn't alone.

At Monnik, I got to wish long time GM, Nick goodbye. I enthused about remarkable beers with bar buddies on either side. When I got up to leave the guy on my right asked me to recommend his next beer. I was reluctant but he insisted. I said simply, I'd have what I had.

At Old Louisville Brewing, a couple walked in just before me and I overheard them say it was their first visit. While they stood at the bar looking at the beer menu, I told the bartender I'd have the charity beer. The guy asked me which was that since it didn't appear on the menu. I said it was, "Things we don't say" and explained it was brewed nationally to call attention to mental health issues and a $1 from every one sold until the 25th would be donated to homeless organizations in Louisville as part of the "Craft Beer Throwdown. So he ordered one and we both did our part. They asked if the bar was dog friendly. Very they were told and they said they'd bring their Golden next time.

They took their beers through to the patio and a guy walked in with a Yorkie in a backpack. I laughed and waited for him to let it out but he said the dog loved being Sherpa'd and was happy on his back. Then a woman came in and sat next to me. She was a regular. At the bar and bars in general. She enjoyed talking about herself and I enjoyed listening. Today was her birthday. I didn't ask for proof but bought her a beer and left before she drank it.

At West Sixth, I ordered their charity beer. This time an unremarkable Saison so I wasn't disappointed when I couldn't get the QR code to work to rate their beer on the Throwdown website. It would not have fared well vs the 3 other charity beers I'd had so far. The charity format is a contest between eleven breweries. If you rate 5 beers, you can claim a beer glass. I may drink five of them but I don't have room for another glass. I paid for my beer and a sixer of their Vienna Lager which will go nicely with the tenderloin fillets I'm going to grill for lunch. I bought them for D's birthday and we never had a chance to cook them. She's having dinner in Belgium right now.

The Taj was loud. I got a fruited sour from Urban Artifact and chased it with a shot of Illegal Mezcal. I didn't really talk to anyone but there were conversations going on all around me. The GM walked over when he saw me taking pics of the place but they didn't have what I really craved, A Penicillin. So I went to Gerties next door.

I perused the drink menu and saw a drink with honey ginger syrup listed as an ingredient. SCORE! I asked the bartender if he'd make my favorite drink, one I'd been denied at every local bar lately. When he asked which Scotchs I'd prefer, I smiled and settled in. I talked with a couple from Tampa who were traveling around the country in an RV and afterwards they changed their dinner reservations to The Mayan Cafe. Three young women sat down next to me. One was from New Jersey, one from New York, and one from Chicago. We talked a bit but I left them alone, they weren't there for me. I paid for their next round and left.

I tried to have a final round at Shippingport but after I ordered, I realized it wasn't a good idea so I ate half a chicken panini and left my beer alone.

Today as I write this, D and my son are sending me pics from a restaurant in Silly, Belgium. It looks dreamy but it's nice here too. Later I'm going out to meet some friends but first, steak and lager!

#its a hard old life

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diarybutablog · 4 years

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Yesterday I had an amazing day!

I’m sorry I didn’t post anything since May but I really felt like I didn't had time to post anything and many things happened and I'll try to write the most important things in the other posts and now I'll try to say what happened yesterday.

The day before yesterday my father told me and my brother to got to sleep before midnight so we could wake up early. He wanted to go with us on a trip to Brighton because i wanted a comic from a Graphic Novel Shop that was there near the train station and also go somewhere to eat. Yesterday I woke up at 11 AM and he wanted to go with us on 10 AM… ALRIGHT. He opened our door to our room (i live with my younger brother in the same room in UK) and just said "So we're not going to Brighton?". To which i responded "Hello :>"… I guess he didn't like that because he just closed the doors. I waited in my room scrolling through Reddit on my laptop and seeing the same jokes reused with different images. I saw a meme where someone said the if you add Mr Bean to anything it will automatically become funny. It was so stupid that I felt weird because I wanted to chuckle for a moment when I saw this stupid picture.

Suddenly 12 AM came on a clock and I decided to dress up. After I did that I went and washed my hair. I think I was washing it for really long because I came out of the bathroom an hour later. I decided to go to the main room.

It’s not living room because it’s too small.

My dad was as always on his phone on Facebook when I came out of bathroom and I told him that I am hungry so I made myself two toasts, one with butter and pate, and the second with pepper cream. I ate them and drank some soda. My stomach hurt because I don’t usually drink sodas. Anyways, my dad told me that we could go together without my younger brother because he's asleep, so we did. My dad bought 4 tickets for us. Each one of us had one for return and one for going onward. My dad was telling me to keep the tickets somewhere like my right back pocket so i won't lose it heh. When we were riding we discussed Poland and UK as well. After the gossip about horror and thriller movies we arrived. First we went on an expedition to find the Graphic Novel Shop to buy me a comic book but so we were walking and walking and… we found it.

(Kinda i did it because my dad was totally lost)

I was broke but my dad had some to buy me a gift up to 20 pounds. I was searching around and found some cool comic books like the ones about Scott Pilgrim and based on D&D. Also i saw the 13th volume of a series called Giant Days which chapters are called troubles.

(I don't know why they call them troubles heh)

After searching for a while i noticed the comic section called LGBT and i wanted to check if something interesting was there AND THERE WAS! I really liked She-Ra and the Princesses Of Power and I noticed a book written by it’s creator Noelle Stevenson which is called The Fire Never Goes Out: A Memoir in Pictures.

It’s basically her diary but she adds her doodles and thoughts to it. I highly recommend it to anyone and I think I might do a Twitter thread describing my day but that’s not important now and probably won’t happen. I also saw a little comic book that was about tweets from our lovely Donald J. Trump but ilustrated as satirical pictures.

Basically boomer humor.

I showed it to my dad and he told me kindly that he wasn't interested in buying that for himself or for anyone. After that me and my dad came out of the store and we went to get something to eat for dinner but… my dad wanted to buy a bag and something to put a gift in. We were walking around the stores and he was stopping like every 5 SECONDS to check the next store and see if they sell something to put a gift in. We entered the Pride Shop or something like that and I wanted to buy the mug that was on the exhibition which presented Batman and Superman kissing. Also I was looking at the pride flags and pride pins but I didn’t give any signs about them to my dad because I don’t want him yet to know that I’m trans, or I think I am. When my dad was coming to these shops, I was coming with him to some of them, but if I wasn’t I was just standing outside waiting for for. In one of them there was a Moomins Handbag which I really wanted but my dad told me that he only would buy it if it costed up to 3 pounds but it was worth 8 so I didn’t get it… When I left the Moomins Handbag store I heard and saw two goth kids coming right beside me and I only heard them say that the girl in this conversation had a Moomin faze and collected everything related to Moomins…

Does that mean that I’ll become a goth kid as well?

We were looking for a place to eat for a couple of minutes and I noticed a place where last year I saw a dude that was playing drums very nicely and it was cool to listen to him. We didn’t stay there for long because we still went to the restaurant to eat something but before we went there a random lady gave FREE COOKIE ICE CREAM to us! While I was walking I held my book without it’s cover because it’s pink and I don’t really wanna go out with pink stuff because I feel like I am showing too much of my secret side with this color. Me and my dad ate these ice creams before we went inside the restaurant but my dad got angry because instead of physical menu to pick up we had to scan the QR code but he was too much NOT FRIENDS WITH TECHNOLOGY that he just came out of the restaurant and I went after him. We were walking and found a pizzeria that we went to last year and ordered two pizzas. Before we got our pizzas we got plates filled with olives, potatoes with onions and cream, eggplant parts and some weird green vegetable.

(Probably a zucchini slices)

Also I got apple juice with 4 ice cubes in it and my dad got one beer like a dad. We were eating our pizzas peacefully and suddenly something amazing happened. A obese young adult lady with red dyed hair FUCKIN’ stole my pizza and tried to run away… and she did, but one of the stuff workers chased her and saw her coming into another pizzeria and… did the same thing, but the whole thing wasn’t only STEALING MY PIECES but also taking someones pizza slice and throwing it at them, scratching one of the stuff ladies arm and when leaving this pizzeria blocking the exit doors and not letting the stuff member that was chasing her leave the restaurant. Instead of being sad because someone took my pizza I started to laugh under my nose quietly so others wouldn’t notice. My dad only saw my smirk and asked me if I feel alright and I said „I think it’s the most entertainment I had in UK so far”. I think I kinda understand why this woman took MY piece of pizza. It was probably because me and my dad sat on the seats next to the exit so it was easier for the crazy lady to take something that was near exit than at the back of the restaurant. One of the stuff members came and told us „I’m sorry but these FUCKING… I mean stupid people will not bother you anymore”. After that she left with the rest of my pizza and gave me a new one FOR FREE! I ate the one piece and we asked the stuff to help us pack the pizza to take it outside so they gave us a pizza box to take with us. My dad before coming out of the store with me asked the Scratched Girl if everything is fine and she said that it’s just a scratch and also asked where were we from, so my dad said „We’re from Poland” and she said „Well… I’m from Russia”. I have no idea what was the rest of their conversation but my dad made a joke that the EASTERN EUROPE was being attacked. If I was good from history I would make a historical joke or a meme now, but I’m not… so not joke for today. Before we left police came to check if everything was ok, but they weren’t stopping us from leaving so we… left. On the way back we were looking at the city of Brighton and right at the train station my dad checked if he had his train ticket and… IT WAS GONE! My dad started to panic but had an idea how to fix this problem. He took his ticket receipt and tried to show it to the woman that was standing next to the ticket receiver. Surprisingly it worked and we waited for our train. When our train came my dad wasn’t sure if it was the right one so he asked me to ask the conductor if we’re in the right one and he said that we were in a right one.

TONGUE TWISTER

When we were heading back to Hastings I decided to start reading Noelle’s book. It was very touching and nice to read. When we arrived to Hastings I was on the 132nd page and I had to close it for a moment and when we came back home I needed to use a toilet and also I used this situation so I could continue reading this amazing book. I finished the entire 194 paged book in a day but everyone probably would do that. After finishing reading it I wanted to tell my friends about my day because I think it was great. After telling some of my friends how was my day I decided to eat my supper and watch with my dad the second episode of Beastars. My dad did like this episode and the whole show. We watched it because we made a small tradition while I am in UK. One day I read one chapter of one of my Warrior Cats books, and the other day we watch a singe episode of Beastars. After all of that I decided to sit and write my day down as a Tumblr Blog post.

Thank you for reading my summery of my day. 08.08 was an amazing day I probably won’t forget because of this post and maybe because I told my friends about this. As I said I'll try to post tomorrow how my other days have been because there’s so much stuff I wanna get off my chest.

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thehungrykat1 · 3 years

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Safe & Stylish Birthday Vacation at Anya Resort Tagaytay

Before this current surge of new covid cases and stricter lockdowns happened, the country’s tourism industry was slowly getting back on its feet. Safe staycations and travel activities were becoming normal again in General Community Quarantine areas, as long as they followed all the strict health protocols. So I was fortunate to be able to celebrate my birthday last December with a safe and luxurious vacation at Anya Resort Tagaytay.

We have heard about Anya Resort Tagaytay ever since it first opened its doors in 2017. Despite our numerous trips to Tagaytay over the past years, this was just our first time to stay here. You can find the property just off the main Tagaytay ridge, just a few blocks away from Starbucks and another of my favorite hotels, Discovery Country Suites. Once you enter its main gate, you will immediately feel its five-star ambiance and outstanding service.

Anya Resort Tagaytay is included as a member of the Small Luxury Hotels of the World. This institution includes 500 of the best luxury hotels in the world which adds excellence to a brand. We traveled from Metro Manila that morning and checked in at the lobby. We did not even have to go to the front desk because the courteous staff took care of our check in procedures while we were seated at the sofa. We knew right there that it was going to be a great vacation.

From the moment you check in up to your last day at the resort, all your needs are dutifully attended to by their Anya Experience Assistant. Their familial Filipino tropical theme, designed by Manny Samson and Associates, is accentuated with functional contemporary flourishes. It decisively translates comfort, light, natural harmony, and restorative energy in the choice blends of indigenous and modern materials. Standard health and security checks were done including temperature scans plus wearing of face masks and face shields inside the resort. Submission of health declaration forms were done online before we arrived.

It was time to head to our villa! The entire property isn’t really that big and you can easily walk from the main lobby to the villas, but Anya Resort has these mini shuttles always available to bring guests to and from their rooms. It also helps when you still have your luggage with you. Despite the ongoing pandemic, we felt totally safe inside the property because everyone was wearing masks and there was ample space inside the resort for social distancing measures.

The shuttle dropped us off at Villa I where our suite was located. The driver and service staff then brought our luggage upstairs to our room and briefly explained the amenities and services available for us during our stay.

We booked the Anya Veranda Suite which is much bigger than their standard Junior Suite. They had a Relax and Extend staycation package that month where guests can stay two nights at the Veranda Suite with breakfast for only P20,000. This was a good deal as the regular rates for this suite were usually above P12,000 a night. The Anya Veranda Suite exudes a grandiose, apartment-style accommodation with a living room area for extra breathing space. Its floor size ranges from 93 to 107 square meters and also features a bigger balcony for a more relaxing view.

Each of the 78 luxurious suites comes with the signature warmth of Filipino hospitality. The suite features a small kitchenette with a refrigerator, microwave, plus coffee and tea making facilities. Glass water bottles are provided for a more eco-friendly environment. These can be refilled upon request as many times as you want.

We even had a welcome drink waiting for us inside our suite. These are the small additions that really make a big difference in your stay. The living room comes with Ottoman chairs and a lot of space to do whatever you like.

Our main bedroom comes with a King size bed and opens up to a delightful view of the gardens below. It had been quite a while since we had a staycation, something we used to do at least once a month before the pandemic, so I had forgotten how delightful it was to lie on a hotel bed with its soft linens and pillows.

The room has its own LED TV although it was kinda small for the space, but that’s okay because we did not really go to Tagaytay just to watch television.

The opulent bathroom consists of separate bathtubs and rain showers with refillable organic amenities such as soap, shampoo and conditioner as part of the hotel’s green initiatives. The bathtub is a must for me in any staycation so I am surely going to enjoy my evening soaking in the tub.

You can feel the cool Tagaytay breeze right outside on your own spacious balcony. There’s no view of the Taal Volcano though, because Anya Tagaytay isn’t located on the ridge, so that’s probably one of the few things that the resort can’t provide.

Their Anya Experience Assistant program guarantees a unique stay tailored to your taste. Their team will assist you as they prepare a distinctive experience for each guest. You can choose your individual preferences even before you check in, like the room’s scent, pillows, and welcome amenities. You can also ask the staff to make dining and tour arrangements by request. This can also be done online through their Anya Experience Menu which you can access with the QR Code found in your room.

Most of the resort’s amenities and services can be found at the main lobby building. This is just a few steps away from our villa.

Anya Resort Tagaytay features an adult-sized heated pool and a kiddie pool right beside the main building. What’s great about Anya is that there are not too many rooms and guests in the resort, so you will never feel crowded and social distancing is easily maintained. There was always just one or two other groups in the pool. We took our time lounging around the pool area and my husband even did some WFH or Work From Hotel Resort during our stay.

Anya Resort Tagaytay offers a varied selection for culinary treats with restaurants serving international cuisine. Samira Restaurant by Chef Chele Gonzales can be found on the second floor and features Mediterranean dishes cooked with passion and care using premium ingredients.

You can enjoy a semi-fine dining experience in a welcoming ambiance. Some tables are located at the al fresco area facing the pool which is much safer option during these pandemic times.

We went up to the third floor and found this charming Library for those who like relaxing with a book in their hand.

You can see the entire 7.2 hectares of Anya Resort Tagaytay’s lush greenery from here! The property also has some private lots which are owned by other individuals and they can also access the resort’s amenities. Everything else is within walking distance for guests.

We took a leisurely stroll around gardens and found some interesting spots for photos. It’s great to feel the fresh mountain air and the spacious gardens which is a big change from our crowded areas in Metro Manila.

Anya Resort also has a small gym located in one of the villas at the back. There’s also Niyama Spa here but it was still closed during our stay.

We took a dip in the pool just after sunset just before we went to my birthday dinner at Antonio’s. That’s also one of our usual dining spots in Tagaytay so celebrating my birthday there was also one of our scheduled activities.

I was surprised to see this cute birthday setup in our bedroom when we got back to our suite after dinner. Anya Resort's staff really gives guests their personal touch and I was really happy with their personalized greeting card and birthday cake. The flowers were courtesy of my husband ;)

Our room package comes with daily breakfast, but since it’s still a pandemic, Anya Resort let’s you choose to have your breakfast privately inside your suite or at the Anila Poolside Restaurant. This is located at the ground floor of the main building, just beside the pool.

Guests can unwind each morning with a set breakfast at the Anila Poolside Restaurant. It also features brick oven-baked pizzas, salads, and pasta on its ala carte menu.

I chose the Beef Tapa for my breakfast set while my husband ordered the Pork Tocino. The set comes with your choice of two eggs, garlic rice, atsara, a bread basket, a fruit platter, plus coffee, tea, or hot chocolate. It’s not the breakfast buffet they used to serve pre-pandemic but the set is more than enough to satisfy any appetite.

Of course, we also tried having our breakfast inside our suite the next morning. Imagine having breakfast with this gorgeous view while wearing your pajamas. That’s the type of relaxing staycation we really like. Hopefully, we can all get back to how it once was before the pandemic when everyone enjoyed taking leisurely trips and staycations. But even if the pandemic continues longer, we can still have our Safe Sanctuary here at Anya Resort Tagaytay.

Anya Resort Tagaytay

Buenavista Hills Road, Barangay Mag-asawang Ilat, Tagaytay City

(632) 8657-1640 / (63917) 704-6159

www.anyaresorts.com

www.facebook.com/anyaresorttagaytay

[email protected]

#AnyaResortTagaytay #AnyaExperience #ExperienceAnya #Tagaytay #Resort #Pool #Philippines

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perfectirishgifts · 3 years

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Ski Resort Dining In A Pandemic - Your Best Bets For Eating This Winter

New Post has been published on https://perfectirishgifts.com/ski-resort-dining-in-a-pandemic-your-best-bets-for-eating-this-winter/

Ski Resort Dining In A Pandemic - Your Best Bets For Eating This Winter

Ski resorts face a lot a of challenges in a pandemic winter like none other, but ski towns and top … [] hotels like the St. Regis Deer Valley, famous for its nightly champagne sabering, are rolling out lots of new ideas to make ding safer and more fun.

The ski industry and ski travel have been heavily impacted by the coronavirus pandemic and COVID-19. Last season most ski resorts closed a month early and lost spring break and a good chunk of the best snow. This year they face looming limitations on capacity, especially lifts. Many ski-centric states, such as New Mexico, California and Vermont, also have among the nation’s strictest travel rules around the spread of COVID, and in general, leisure travel and flying are still being (rightly) viewed with skepticism by much of the public.

On top of all these issues, one big problem facing ski and snowboard resorts and mountain towns is on the culinary front. Dining and skiing have forever been intertwined, an integral part of the ski day in a way not found in golf or similar pursuits. For everyone but day skiers, dinner is also a requirement of any overnight stay. But many areas are still limiting – or not allowing any – indoor dining, and this summer, in the midst of coping with the pandemic, restaurants and customers all over the country turned to outside tables, from newly blocked off city streets to impromptu beer gardens. But just a few months ago, that looked like a non-starter for the ski industry, which only exists where it is cold, often really cold, especially after dark. If the weather stops people from eating outside in New York, what would it do in Utah and Wyoming?

But much to my surprise, the ski industry got super creative, and just about every major resort and ski town has rolled out new concepts to cater to rationale travelers who are rightly concerned about indoor dining and drinking. More and more evidence has shown indoor gatherings and maskless gatherings to be very risky events, and dining inside combines these two potentially dangerous behaviors while potentially mixing travelers from all over the country.

Several top designers and manufacturers of outdoor recreation and sports gear, from mountaineering equipment to cycling apparel, stepped up at the onset of the pandemic and turned their prowess to making technically better masks, ones that fit well, perform well and have added features like anti-viral treatments and better filtration. For a roundup of some of the best masks on the consumer market, read this.

When guests don’t want to eat in restaurants, one solution is to erect a “yurt village” and offer … [] private meals in each yurt. That’s what the St. Regis Deer Valley did.

Consider the St. Regis Deer Valley, the very first ski hotel in the country that I saw moving early this year to add new, special culinary features to make customers feel safer in the current environment. In 25 years of covering ski travel, I have visited literally every 4 and 5-Star luxury ski hotel in the nation, and there is no doubt that the St. Regis is one of the best. In addition to a superb ski-in/ski-out slopeside location, it has its own direct funicular link with the Deer Valley Resort’s Snow Park base area, so those guests seeking a change of venue can go down and hit such famous options as the iconic Seafood Buffet (in normal years). The resort has a superb spa, full service white glove ski concierge with well-equipped demo rental shop and resort ticket desk, first class guest rooms, more than first class residences, and the famous St. Regis butler services.

It’s a great ski hotel across the board, but the area in which it has always excelled is food and beverage, with a variety of topnotch culinary options, special events like winemaker dinners, and of course the signature St. Regis nightly complimentary champagne sabering demonstration and tasting. Even before COVID, the latter spectacle has been held outside, on the well heated and spacious Mountain Terrace. This eatery was already set up perfectly for outdoor lunch and après, with lots of heaters and firepits, but now the St. Regis has gone overboard. For this season, all three of the hotel’s eateries will offer heated outdoor terrace dining all winter long, including the fine dining RIME and bistro-style Brassiere 7452, which has a three-sided outdoor fireplace for capturing the ski vacation feel.

The ski-in/ski-out St. Regis Deer Valley is one of the best luxury ski hotels in the country.

But the biggie is an entirely new dining experience, opening December 21 – the Yurt Village at The St. Regis Deer Valley. This will serve lunch, après and dinner on the snow at the resort’s “Ski Beach.” The St. Regis jumped on the pandemic creativity trend early and ordered these three custom-made yurts many months ago (yurts are traditional round portable dwellings used by Nomadic people in Central Asia, sort of a spacious tent on steroids, and modern interpretations have become very popular for their size and ease of heating). Each has intricate mahogany lattice, plexiglass stargazing dome, windows overlooking the Wasatch Range, and radiant heat. Each seats up to eight and is individually-themed based on the three 2002 Winter Olympics skiing disciplines hosted at Deer Valley: Slalom, Moguls and Aerials. Menus change weekly, but dinner ($175 per person) might be an amuse Bouche of Morel Tartlet with Brie and Raspberry Tartare; first course of Smoked Utah Trout Chowder with Potato Gallate; second course of Smoked Beet Salad served with Herb Crusted Goat Cheese, Aged Balsamic, Watercress and Pickled Shallots; main course including Forty-Eight Hour Short Ribs served with Potato Gratin, Smoked Hon Himeji, Carrot Puree and Roasted Garlic Jam; or King Salmon Osso Bucco, served with Potato and Leek Brandade and Beurre Rouge; and dessert of Chocolate Almond Tart, Coconut Cream, Candied Pistachios and Dark Chocolate Curls. Optional wine pairings are available in two tiers ($75 or $150).

Most importantly, there is only one seating at each yurt for each meal service, with several hours and an extensive clearing in between each (reservations definitely required!)

That is one of the more dramatic examples of what new and interesting culinary experiences await skiers and snowboarders (except at Deer Valley, where they are still not welcome) this coming season, but it’s not the only one, and creativity is not limited to top tier luxury hotels. Here are some other standout examples.

Telluride is one of the world’s best ski destinations, and has lots of new cool dining features this … [] winter.

Telluride: Telluride is tied with Jackson as my personal favorite ski resort in the United States – and I’ve been to all of them. In fact, the last major ski travel piece I did here at Forbes before the pandemic hit was back in February, 5 Great Reasons To Ski Telluride This Winter. Many things have changed since then, but not the town and resort’s commitment to its customers.

What’s the big deal? How about commissioning the purchase and restoration of 20 old ski gondola cabins that have been turned into private “dining cabins” with heated floors, lights, and individual ventilation systems. They are scattered around the center of pedestrianized Mountain Village, and each seats a single party up to eight – who can order via QR code from 12 different restaurants around the village that will then deliver to the gondola.

That is really cool – and will still be really cool long after this crazy virus is in the rear-view mirror. But it’s not all. Winter enhancement plans also include temporary weatherproof structures adjacent to Mountain Village restaurants, seating up to 24. “Outside dining areas will be more important this winter than ever as public health requirements are expected to continue to limit indoor capacities,” said Mountain Village Business Development and Sustainability Director Zoe Dohnal. “Everyone involved has worked hard to build a strong combination of COVID mitigation strategies for our businesses. We are excited about the unique and inviting ambiance these elements will bring to our village center this winter and years to come.”

This winter, old gondola cars are being repurposed into private dining “bubbles,” like these at the … [] Mountain Tap Brewery in Steamboat, CO

The California Ski Resort/ Alpine Meadows: Like the former NFL Redskins, now the Washington Football Team, the ski resort long known as Squaw Valley is rebranding to a yet to be determined name, but its immediately adjacent sibling Alpine Meadows swill stay the same. In either case, they form one of the biggest and most impressive single ski destinations in North America, with tons of terrain for every ability, though world famous for extreme terrain, shown in many, many ski films over the decades, and Squaw is one of just three Winter Olympic venues in the United States (1960). Last winter I featured them in my ongoing World’s Best Ski Resorts series, with lots of detail on what makes it so good. This year they will have far more outdoor seating than ever before, including expanded deck seating at three major base lodges, adding hundreds of new tables, chairs, heaters, umbrellas and fire pits, as well an all-new food truck in the main base village.

Sun Valley, ID: Just ranked the Number One Ski Resort in North America, the industry’s highest honor, Sun Valley is the nation’s original destination ski resort, and inventor of the chairlift. Not one to stop improving, they just added two mobile eateries at each of its base areas for outdoor dining.

Snowbasin, Utah: Perhaps the least well known truly great ski mountain in the country, Snowbasin hosted alpine races for the Salt Lake Olympics, but will forever be etched in my memory as the location for filming the little-known ski horror movie Frozen (which Ski Magazine called “Hollywood’s Scariest Ski Movie” despite there being no competition whatsoever) – not the more famous (and later) Disney hit of the same title. For this winter, the resort is adding three different food truck-style eateries, at each of its three base areas. Must be a tough pill to swallow, as Snowbasin has arguably the nicest base lodges in the country.

Cities have food trucks, ski resorts have food trucks on treads that can serve right on the slopes, … [] like the “Taco Beast” at Steamboat, CO.

Steamboat, CO: The ski resort now has two on snow “food trucks” on treads, converted from snow cats, one added last winter and one all new. These are very user friendly, just ski right up and order. The “Taco Beast” changes location daily and announces it on social media. In the village of Steamboat Springs, the Mountain Tap Brewery is adding three gondola cars in the style of the Telluride ones mentioned above. I ate at the Aurum Food & Wine restaurant in Breckenridge, CO and it was really good, curated global eclectic cuisine. For instance, it is one of the (very) few places I can say I really enjoyed cauliflower – crispy curried cauliflower with shishito peppers, golden raisins, cashews and a sweet and sour reduction. There is a second location in Steamboat, and both now have heated yurts for up to eight guests, just like the St. Regis Deer Valley above. 3 and 6-course tasting menus are offered ($75 and $115) and reservations are extremely limited.

Breckenridge, CO: Also featuring Aurum Food & Wine and it’s great menus in a yurt setting, same prices as above. Breckenridge is typically the second most popular ski and snowboard resort in the nation, trailing only sibling Vail.

Copper Mountain, CO: Copper Mountain, known for its pedestrianized base areas – and for being the closets of the big mountains on the I-70 corridor to Denver – is adding three notable new options this year. Sawmill Pizza and Taphouse is an all-new restaurant in Copper’s Center Village with extensive outdoor patio seating and heated tables. Sendy’s Taco Truck will debut this season, and the food truck will move throughout the resort based on demand. Because so much of the lodging at the resort is in condos with kitchens, Copper Provisions is a great idea for those who want to eat in safely without going shopping – or cooking. The take n’ bake retailer will operate out of Hasty’s in Center Village, and features meals for families of 4-8 that are designed to be cooked in the oven at the condo. Orders can be placed online or over the phone.

Jackson Hole, WY: Bodega is an already very popular gourmet food shop and sort of bar in the parking lot at the bottom of the resort, a not so hidden gem beloved by locals and visitor alike. It happens to be run by the most successful restaurant group in Jackson, behind many of the top eateries in town (Rendezvous Bistro, Bin 22) and in hotels at the mountain (Il Villagio Osteria). The store has a lot of take and bake gourmet options, sups, chilis, and such, perfect for anyone staying in a condo or rental home with kitchen. But for this winter season, Bodega is kicking it up a notch with a new pandemic-inspired beer and bratwurst garden under a tent outside the shop. They will grill sausages from local artisan butcher Bovine Swine and pour craft beer from Roadhouse, a brewery on Jackson’s town square.

Boyne Mountain Resort, MI: Michigan’s most famous ski mountain, Boyne is eschewing yurts and instead adding five new dining igloos that will provide private seating for groups of up to 10. The igloos are in the Biergarten behind Forty Acres Tavern right in the Village base, and offer the restaurant’s full menu, plus beverages.

The Viceroy Snowmass, CO: A lot of predictions have been made about skiing going back to the old days of people packing brown bag lunches and eating in the parking lot or trailside to avoid on mountain dining altogether. The Viceroy Snowmass (the largest of the four ski mountains comprising the Aspen Snowmass resort) is embracing this nostalgia, with a luxury spin, through its “Gold Bag” lunch program. Guests pre-order from a special menu and get a fancy bagged lunch prepared by the hotel’s culinary team and designed to fit in a ski jacket pocket.

Golden Oldies: While most ski resort have on mountain restaurants with outdoor dining, you usually still have to go inside and wait on line and order. These are not new, but they are exceptions to that rule, and thus perfect for this season.

Ritz-Carlton NorthStar at Lake Tahoe, CA: One of my favorite lunch and après spots in skiing – and perfect this year for anyone skiing NorthStar. The Ritz, perfectly located mid-mountain and trailside, has an outdoor authentic slow smoked southern BBQ shack that you can ski right tup to, order and eat entirely outside. Backyard Bar & BBQ has real deal smoked meats but also wood fired pizzas, burgers, brats, local craft beer and signature cocktails. The Ritz-Carlton NorthStar also happens to be one of the very best luxury ski-in/out hotels in the country, and I wrote a detailed review of it last year here at Forbes.

Bon Vivant, Telluride, CO: Just off the top of a lift, Bon Vivant is a quick trip to Europe, all outdoors, under heaters. Classic French country cuisine and an all-French wine list in a gorgeous open-air setting.

Ajax Tavern, Aspen, CO: Long the power lunch spot in Aspen, the outdoor patio at the Ajax Tavern serves great food – “causal fine dining” – right at the base of Aspen Mountain and is part of the Forbes 5-Star Little Nell, a world-renowned luxury ski hotel.

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bloggerjoedoe · 4 years

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There’s an app for everything these days. But until now, the primary way to discover and try all those apps has stayed the same: visiting the App Store. In iOS 14 that’s changing in a significant way. No, you won’t be able to install apps from a third-party store like some companies are asking for, but apps are moving beyond the App Store in a different way thanks to App Clips.

App Clips are small pieces of apps designed to be discovered not in a digital store, but in real-world environments through NFC tags and QR codes. You can find and use App Clips in other places too, like Safari, but the real-world, on-the-go discovery methods are the most intriguing aspect here because of the convenience they promise.

We’ve likely all found ourselves in a situation where we need an app for a specific one-time use, but may or may not need the app again after that. One example when visiting somewhere new is the transaction of paying for parking. Without an App Clip, such a circumstance would mean searching for and downloading an app, then creating an account within the app, and entering your payment details all for the sake of completing this single, far-too-painful transaction. An App Clip would be perfect for that situation, as you could simply hold your iPhone up to an NFC tag, use Apple Pay to pay your parking toll, and be done. These kind of on-the-go situations are where App Clips really shine.

In Apple’s ideal world, you might find an App Clip at every table inside a restaurant, which would enable self-ordering and self-payment. Museums would offer App Clips at prime exhibitions to help visitors engage in a new way with different artifacts. Bikes and scooters could be rented with a single tap of an NFC tag. Stores would use App Clips to offer quick access to online product listings so in-store shoppers could read reviews before they buy. Historic parks and other public spaces would employ App Clips for detailing the significance of a given monument or location. And more – Apple hopes adoption of App Clips will span not only examples like these, but all sorts of other creative uses the company hasn’t yet imagined.

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Concepts: Sketch, Note, Draw

App Clips will start arriving today with iOS 14’s debut. Here’s what to expect from them, and why they’re such a potentially transformative technology.

The Basics

First, let me explain how App Clips work.

Behind the scenes every App Clip, no matter how you access it, is invoked via a URL. That URL loads a card that describes exactly what the App Clip will do if you use it and provides the option of opening it. App Clips must be less than 10MB so that whenever you tap that Open button the experience of loading the App Clip should feel immediate.

Paying for parking with an App Clip.

As I mentioned, there are a variety of ways to access App Clips. You can find them through:

Scanning NFC tags or QR codes out in the wild.

Apple Maps listings, where App Clip buttons will live next to the blue Directions button for a location, offering for example a quick way to place a mobile order at a restaurant before you head there.

Safari smart banners, like the banners that advertise a website’s app but linked to an App Clip instead.

Links sent to you through Messages, perhaps because an app employed App Clips rather than standard URLs for when users share content.

Apple is also developing a proprietary physical tag called an App Clip Code, but it won’t be available until after the initial iOS 14 launch. App Clip Codes can either be tapped or scanned, combining the benefits of both NFC and QR. They also carry a distinct design, such that if you see an App Clip Code you’ll know there’s an App Clip available to access there; standard NFC tags or QR codes, on the other hand, need additional verbiage explaining they contain App Clips otherwise users wouldn’t know until they tried them.

The new App Clip Code that Apple will make available to businesses and developers later this year.

Scooter bearing an App Clip Code.

App Clips can only be created by developers who have a full app already, because they’re essentially mini-versions of that app that have been stripped down to include a limited set of functionality – though developers can still tap into the normal range of tools available when building full apps, and system options like Apple Pay and Sign In with Apple are encouraged where appropriate. The basic concept is to provide an experience tailored to the exact needs of a user at a given moment.

To explore this design ethos in practice, let’s use the Starbucks app as an example.

App Clip Design

Starbucks’ app offers five different navigation tabs – Home, Scan, Order, Gift, and Offers – each of which contain a lot of functionality. That’s great for someone who’s well-versed using the full app, but throwing all those options in front of someone unfamiliar with the app wouldn’t be a good experience when they’re on-the-go and ready for coffee. Starbucks might want to create an App Clip that takes just the Order tab and strips it down to just the options that need to be there.

A portion of Starbucks’ Order tab would make a perfect App Clip.

Ideally, such an App Clip would be accessed via an NFC tag or QR code inside a given Starbucks location. If the App Clip is configured specifically for that location, there’s no need for users to then choose a pickup location for their order – if you interact with a physical tag in a specific location, you obviously want to order there. The App Clip wouldn’t need a Favorites section anymore either, since favoriting is better suited for the full app than a one-time transaction; the Previous section should be dropped for the same reason. All that would leave you with in the App Clip is featured items and a way to search and browse the full menu. These things could fit on a single screen and offer a simple, streamlined way for people on-the-go to place an order. After selecting their favorite drink and/or pastry, the user could pay using Apple Pay, and the entire transaction would be over in a matter of seconds. The App Clip could then present the option of downloading the full Starbucks app, telling the user they can earn rewards if they do so.

Apple wants developers to walk through this exact kind of thought experiment when it comes to building App Clips, considering use cases and drilling down to the bare minimum functionality needed for a given task. Everything extraneous has to go. App Clips’ 10 MB limit isn’t just for speedy downloads, it also serves a second purpose of forcing developers to thoughtfully and intentionally streamline the user experience.

I’ve tested App Clips that enable quickly logging water intake (WaterMinder), performing a breathing exercise (Unwind), and more. None that I’ve tried are designed for the on-the-go scenarios I’ve outlined, but they nonetheless demonstrate the principles of being lightweight and singularly-focused, and show the potential of such App Clips for aiding app adoption. ChibiStudio has an App Clip in beta, for example, that enables users to create their own chibi without needing to download the full app, eliminating a key barrier to entry. If that user enjoys the experience, they’re likely to download the full app afterward – something that can be done from ChibiStudio’s App Clip with a single tap after sharing or saving your chibi.

ChibiStudio’s App Clip lets you build and share your chibi (left) then provides the option of downloading the full app (right).

Even though ChibiStudio isn’t the type of app I expect to encounter an App Clip for out in the real world, it’s a great example of how App Clips can also function as a way to sample an app. From a developer’s standpoint, that’s really the main purpose of App Clips that are accessed via Safari or Messages – they offer users a chance to discover your app in a new way, with minimal commitment necessary. The hope is then that users download your full app and become a loyal customer.

With this perspective in mind, I’m surprised Apple didn’t integrate App Clips into the App Store and bill them as samples. Similar to how you can download free samples of titles in Apple Books, then purchase the full title in a seamless process, App Clips could provide a nice taste of whether an app is for you or not. Getting to experience an app’s core functionality and UI with no annoying account creation or login screens in your way would be great. I’ll be interested to see if Apple moves this direction in the future.

Etsy (right) is an example of an App Clip designed for sharing.

Miscellany

There are a variety of other interesting details about App Clips worth noting.

Notification privileges. App Clips can send notifications for up to eight hours after you opened them without needing to request permission. Such notifications could let you know your to-go order is ready at a restaurant, or that your parking time is nearly up. If an App Clip needs to send a notification further than eight hours out, it can request permission to notify for up to a week. This extended permission might be useful for airport parking garages, for example.

System requirements. All iPhones running iOS 14 will support App Clips, but the experience with NFC tags will vary based on the model in use. Newer devices, like the iPhone 11, 11 Pro, 11 Pro Max, XS, XS Max, and XR, can read NFC tags automatically. With the iPhone X, 8, 8 Plus, 7, and 7 Plus, users will first need to turn on NFC scan mode from Control Center before NFC interactions will work. Apple’s documentation isn’t clear on where the iPhone SE stands.

Frequent use. Normally an App Clip is intended for a single transaction at the time of use, so iOS takes care of clearing its data from your device some time after you use it. If you use the App Clip regularly though, and don’t download the full app, iOS will learn to keep the App Clip saved on-device and may even start suggesting it in the Siri Suggestions found in Search and the new widget.

The new Siri Suggestions widget featuring a frequently used Panera App Clip.

App Clip unnecessary. If you find yourself in a situation where you access an App Clip, perhaps via an NFC tag, and that App Clip’s full app is already installed on your device, tapping the Open button will open the full app rather than the App Clip. If everything works right, you should be taken to the part of the app on which the App Clip is based, offering the exact functionality you were looking for despite being in the full app.

When iOS 14 releases today, many of its features will be immediately available to all users. Widgets will be brand new and able to live on the Home screen, iPhones will be able to do Picture in Picture video for the first time, and there will be lots of updates to built-in apps across the system. Many third-party apps will be ready with new widgets and support of fresh iPad app designs. On day one we’ll start getting a sense of which new features are a hit with the masses and which fall a little flat. App Clips, however, will take significantly more time to measure because their success or failure depends on physical businesses’ adoption.

The number of businesses that create App Clips and feature them in physical locations is anyone’s guess. App Clip Codes not being available until later this year is unfortunate since they provide the best experience for users, so hopefully Apple can get them into businesses’ hands soon. But in any case, it may be quite a while before the average user encounters an App Clip out in the world.

If App Clips do take off, they should serve as a seamless way to complement physical experiences with digital convenience. And who knows? Maybe in a couple years we’ll have AR glasses to make discovering and interacting with App Clips even easier.

App Clips are a bold play for the future, but we’ll have to wait a while yet to learn their fate. Will they become ubiquitous, or end up a failed experiment? Only time will tell.

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instantdeerlover · 4 years

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AMERICA’S FIRST SOCIALLY-DISTANCED CHRISTMAS OPEN-AIR EATERY DEBUTS IN PHILADELPHIA TO SPREAD LIGHT AND HOPE DURING CHALLENGING TIMES added to Google Docs

AMERICA’S FIRST SOCIALLY-DISTANCED CHRISTMAS OPEN-AIR EATERY DEBUTS IN PHILADELPHIA TO SPREAD LIGHT AND HOPE DURING CHALLENGING TIMES

Tis the most wonderful time of year in Philadelphia – during one of the most challenging years in modern history. Craft Concepts Group and owner Teddy Sourias will debut America’s first socially-distanced Christmas open-air restaurant and eatery this coming weekend taking over a portion of 12th Street in Midtown Village. Tinsel in July will debut on Friday, July 17, 2020 at 3:00pm in front of Finn McCools (118 S. 12th), Tinsel (116 S. 12th), the former Midtown and Penn Six (114 S. 12th) and Go Popcorn (a neighbor of CCG’s at 114 S. 12th) with socially-distanced cafe seating, frozen and ice cold Christmas cocktails, boozy Grinch pops, a brand new eatery, holiday decor and festive tunes. Patrons can enjoy food and drink while surrounded by thousands of twinkling lights, sparkling bows, red festive santa hats, whimsical elves, shiny bells, illuminated candles, colorful ribbons, over sized candy, decked-out gifts boxes, Christmas trees, and holiday palm trees. Full table service for parties of four to six will be available by reservation only outside Finn McCools and Tinsel. Seating for parties of two that want to enjoy their Luku Ma treats will be available in front of 114 S. 12th Street. Tinsel, Finn McCools and Luku Ma will offer food and drink for pick-up and to go as well. Hours will run from 3:00pm to 10:00pm Monday to Friday, and Noon to 10:00pm on Saturday and Sunday. For reservations for the festive Finn McCools seating with table service and a full dinner menu, call (215) 923-3090. All guests must wear a mask when not seated. All tables are socially distanced at least six feet apart. Staff will follow all local, state and national health and safety recommendations including disposal menus, the use of a menu QR code, wiping down of all surfaces, wearing masks and other protocols in place for the safety of not just the patrons but the staff as well. For more about Tinsel in July, please visit TinselPhilly on Instagram.

“Tinsel in July was designed to bring light, hope and joy to Philadelphia residents during these darker times,” said Sourias. “We wanted to remind everyone that better days are ahead and we all need to continue to work hard, mask up and see some light at the end of the tunnel. While our bars are closed, outdoor seating is the only safe and healthy option right now in Philadelphia. We wanted to add a joyful and positive spin to what outdoor dining means. We recently opened up our other restaurants and brought back our staff. This project entirely driven by their ideas and initiative – and it was a great way for them to stay positive, stay strong and find some personal joy and light right now.”

Sourias added, “Originally we were going to operate for twelve days in honor of the twelve days of Christmas, but instead we are now going to be open all summer long until Labor Day – or until the interest dies down. While we open this weekend, there’s no need to rush – Tinsel in July will be the gift that keeps on giving for you to see when you are ready and comfortable anytime in the next six to seven weeks. We are also pleased to announce we will feed hospital workers with a portion of sales from our popular Canned Goods cocktail. Merry Christmas (in July) and we hope to see your smize behind your masks this summer.”

Tinsel originated in 2017 as Philadelphia’s original and only Christmas pop-up bar. The new concept opened inside a 100+ year jewelry store. The baton was passed from the sparkle of diamonds to now the twinkle of thousands of holiday lights. Tinsel brought new life into the street level space that is was vacant for many years. Simpson’s Jewelry was a family run, full service, jewelry store which was established in 1895.

Tinsel continued to operate as a pop-up bar adding on Nightmare Before Tinsel, a Philadelphia Halloween pop-up bar in 2019. Plans were underway for a brand-new spring pop-up in the space when the global pandemic COVID19 shut down those plans as interior design was underway. During this time, design was underway for the recently acquired space in the former home of Midtown and Penn Six. Those plans also came to an immediate hault when COVID19 shut down the city.

In spring of 2020, Craft Concepts Group reopened Finn McCools, Tradesman’s and BRU with take-out, delivery and outdoor seating. Since bars are not allowed to be open, Tinsel, Kontol, U-Bahn and Uptown Beer Garden have all be shuttered for the health and safety of staff and patrons. CCG’s employees thought of the idea to take outdoor seating to a fun new level – and to bring an uplifting project to 12th Street with the debut of Tinsel in July.

For Tinsel in July, Craft Concepts Group has turned the stretch between Finn McCools Ale House (118 S. 12th), Tinsel (116 S. 12th) and the former Midtown Restaurant (114 S. 12th) into Philadelphia’s “Tinsel Town.” Even neighbor Go Popcorn has joined the festive fun at 112 S. 12th with decorations and coming-soon holiday popcorns (stay tuned for dates).

While all CCG venues will work hand in hand with each other, they each have their own uniquely themed designs designed by interior designer Anne White of AGW Interiors (Tinsel, Blume, Tradesman’s, Leda and the Swan, others).

FInn McCools, the oldest venue of Craft Concepts Group, has a more transitional Christmas theme with beautiful wreaths, vintage sleds from White’s own childhood, and Santa inspired garden gnomes. Tinsel property is inspired by a Dr. Seuss Christmas with a winter cottage facade. Santa’s Elf’s can be found playing around on the cottage’s fence. The seating area is lined with 7′-0″ tall Christmas palm trees and 8 north poles decorated with ribbon, garland, and bells. White Christmas trees are scattered throughout. Luka Ma, the new sweet tooth venue serving desserts, has a bright and colorful design. It is decorated with oversized Christmas lights and over 25 oversized Christmas candies throughout. Santa’s Elf’s have switched gears from wrapping presents to making delicious desserts for all to enjoy. Background music will be a collection of familiar and quirky holiday tunes curated by well-known DJ Robert Drake.

“Tinsel in July was an exciting and challenging project as I have never designed such a unique outdoor dining space,” said White. “Come on over and let this special environment bring you some Christmas Joy! The staff and team here worked really hard to bring this together – and we hope you are able to enjoy some of the sparkle on 12th Street this summer.”

For food, patrons can enjoy a full dinner menu of Philadelphia and bar favorites outside of Finn McCools, including the well-known Philly Cheesesteak Eggrolls. Outside of the 114 S. 12th Street property, look for the grand debut of Luka Ma – featuring traditional Greek Loukoumades – little fluffy sweet honey balls, deep fried to golden perfection, and topped with your choice of eight different toppings. These are inspired by the authentic Greek holiday desserts inspired by Sourias’ own childhood with his big Greek family. This new sweet shop will also feature dessert empanadas, fried oreos and other tasty Christmas (and Christmas in July) inspired treats.

For cocktails, look for a selection of naughty and nice Christmas creations – including frozen mint “hot” chocolate, plus Grinch boozy pops. Ice cold craft beer, standard cocktails and other beverages will also be available. The popular Tinsel cocktail called Canned Good will return with a portion of the proceeds going to feed hospital workers as the country enters the second wave of the global pandemic. Several select drinks will arrive at tables safely in a Santa’s boot, a snow globe and other souvenir vessels.

Cocktails to go and food to go from Finn McCools, Tinsel and Luku Ma are available to go as well. Look for a new system to debut soon where patrons can place their order online and pick-up at a the Luka Ma window.

For guest seating, parties of four and six can reserve socially distanced cafe seating outside Finn McCools and Tinsel in the heart of the decorations. For seating in front of Luka Ma, look for tables of two for smaller groups looking to enjoy sweets and cocktails. For the grinches in the group, non-decorated full service dining on the Samson Street side of Finn McCools is available featuring oversized shaded umbrellas.

Reservations are required for all full service dinner tables to ensure time limits, social distancing and to avoid any lines and ques.For reservations for these full service dinner tables call Finn’s at (215) 923-3090. Seating at Luka Ma is first come, first serve.

For health and safety, Santa requires all guests must wear masks unless they are at a table, with absolutely no exceptions, otherwise they will make Santa’s naughty list and be asked to leave.Additional safety protocols include staff temperature checks, the mandatory wearing of masks, socially distanced tables, new cleaning procedures, and other new systems.

Tinsel in July was originally slated to debut for 12 days in July but CCG announces this will be open to the end of August or as interest remains – so that people don’t need to rush down. Sourias wants everyone to enjoy this hopeful and joyful project during this very stressful time.

“Don’t leave home for Tinsel in July without your mask,” said Sourias. “Masks are 100% required and the new normal for Tinsel in July and all of our properties. Also, remember, we are hear all summer long, so make your plans for July and August – and come when you are ready. We hope to lift up your spirits and have you leave with a big smize.”

For more about Tinsel in July and Luka Ma, visit TinselPhilly on Instagram.

The post AMERICA’S FIRST SOCIALLY-DISTANCED CHRISTMAS OPEN-AIR EATERY DEBUTS IN PHILADELPHIA TO SPREAD LIGHT AND HOPE DURING CHALLENGING TIMES appeared first on Food & Beverage Magazine.

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touristguidebuzz · 7 years

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Chefs+Tech: Why Eat the Cake When You Can Look at It on Instagram?

Cake decorating how-tos are huge business on Instagram. Polly Mosendz / Bloomberg

Skift Take: You know we've reached peak internet when we’re more excited about a photo of a cake than eating the actual cake.

— Kristen Hawley

Editor’s Note: In September we announced that Skift was expanding into food and drink with the addition of the Chefs+Tech newsletter. We see this as a natural expansion of the Skift umbrella, bringing the big-picture view on the future of dining out, being fanatically focused on the guest experience, and at the intersection of marketing and tech.

Bonus: We now publish C+T every Monday and Wednesday.

Instagram Makes Big Business for Amateur Bakers

I don’t care if it’s delicious — does it look good? Bloomberg Pursuits explains how bakers are making money off of cakes that look good, regardless of what they taste like. (Fun fact: I used to work at a bridal magazine and for photo shoots, we’d often enlist bakers to cover pre-cut styrofoam in fondant. A little secret sauce for you there.) One baker profiled in the piece makes more money creating cake content for the internet — that is, well-composed photos of intricate cake designs — than she did as a baker for hire. The cake craze took off in part thanks to Instagram, where #cake and #cakestagram yield millions of results. Besides pure visibility, social media gives in-home bakers a business model: according to the article, companies reach out to them for sponsorships or tutorials. Secondarily, these bakers sometimes take orders for actual cakes, but this is far less lucrative than other options.

Instagram seems to have ushered in a new category of food. There’s food that tastes good, food that looks good because it tastes good (think: old-school food porn here), and now, food that just looks good. Sure, food stylists have been around as long as we’ve editorialized images of food, but social media has taken it to a new level. Still, it’s hard to be mad at anything that encourages creativity and experimentation; here’s hoping these cakes actually taste good, too.

Silicon Valley Tech + Restaurants: What Could Go Wrong?

By now, you know the answer to this question. In the case of The Melt and the grilled cheese sandwich, more than expected. The Melt, a small Bay-area-baed chain, was conceived by bright tech minds and backed by respected capitalists and hallowed Bay-area chef Michael Mina worked on the project. The restaurant’s founder Jonathan Kaplan, who previously sold his Flip cameras to Cisco for millions, claimed to create a breakthrough device for producing grilled cheese in less than a minute. The short version of the longer (and very well-written) story: trying to apply Silicon Valley principles and innovation to food is harder than it seems. “In short, like many entrepreneurs, Kaplan harnessed software and hardware to tackle the critical problem of his own satisfaction,” writes author Bianca Bosker of the chain’s troubles.

The piece goes on to explain the restaurant’s troubles, which seem to echo many food-tech startup failures: a lot of money and the best intentions can’t always change a fundamentally human, tangible industry whose products have an expiration date. And so, The Melt has revamped its image, changing its approach, decor, and technology. “But the more dramatic changes have centered on the old-fashioned business of making good food and courting diners,” the article states. Indeed.

Technology’s Effect on Casual Dining

Remember the first time you visited a Chipotle? Did it blow your mind? I remember realizing it wasn’t quite fast food but not sit-down either. Chipotle was the first introduction to the fast-casual concept for a lot of people, including me, and now the popularity of fast-casual has absolutely exploded. So what does that mean for the casual dining chains of yesterday? In at least one case, Red Robin has a plan to change with the times, overhauling its operations and considering a shift in strategy. Specifically, they’re thinking about distancing themselves from the malls and big-box stores that helped the casual dining industry take off. They’re also, according to the piece in Nation’s Restaurant News, considering self-service “beer walls” (fun!) and exploring different service models to find the best and frictionless. The COO quoted in the piece does not call out technology specifically here, but one has to imagine that’s what she’s talking about.

All of these changes move Red Robin toward a fast-casual model: self-serve and streamlined operations especially. Have Americans tired of casual dining, or has technology ushered in a different experience with a different set of expectations?

Why So Fast?

When you pay attention to technology and startups, you gain an appreciation of the importance of speed. “Move fast and break things” used to be Facebook’s actual motto. Speed is great when it comes to computing and processing and all of the things that go into making a piece of software or a digital product successful. But should innovation in food technology follow that same line of thinking? Is speed really a metric by which we should judge a new food or restaurant company’s success?

There’s obviously quite a market for fast food, though by reading industry news over the last few years, it seems more like “good food fast” than fast food in a traditional sense as producers like McDonald’s and KFC place more emphasis on ingredient freshness and sourcing. Speed is in the headlines again, though, as technology infiltrates restaurants. Except now we call it streamlining and efficiency lest new businesses and products get slapped with the still negative connotation of “fast food.” VC-backed Allset, for example, allows diners to book a table, order, and pay for food before arriving at the restaurant. Its founders bill this as time-saving; no one likes waiting for a table, they say. Ironically (and speaking of fast-casualization), they’re effectively turning any restaurant into a fast-casual restaurant since you don’t have to “waste time” ordering off the menu when you arrive; your food is still made to order, but faster than it would be.

This is a worldwide thing: In China, you can use a couple of QR codes and WeChat to order and pay for food, hardly any human interaction required. The push everywhere for speed and convenience doesn’t seem all that different from the push for speed and convenience we experienced here as fast food and TV dinners grew in popularity. Maybe my idea of dining out is too romantic, but innovation in speed is something I want for my laptop, not necessarily my lunch.

Digestifs

And another one: Bay-area delivery service Sprig ceased operations last week —Sprig

Why your next favorite restaurant will be a bar — Bloomberg

What does a McDonald’s comeback mean for its competition? — Nation’s Restaurant News

A eulogy for the golden era of VC-subsidized meals, which is finally over —Quartz

New York City’s ice cream turf wars — Food & Wine

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alldayieat · 7 years

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Our stopover in Miami on the way home

Miami has always been one of my favorite cities and it was great to stop by on the way home from Colombia.

Our flight was on time and customs was a breeze.

Even though it was a little drizzly when we arrived, the weather and atmosphere overall was always warm and relaxing.

One of the first things I noticed on this visit, was that the food scene seems to have improved.

It’s started to become more diversified with a lot of different options than there used to be. Always a good thing!

It also never fails to remind me how different some parts of the US are.

Some of the people there only speak Spanish. Feels like I’m not in the US in that regard, but that’s just the way it is.

What has brought me back to Miami over the years has mostly been music events like Ultra Music Festival or Phish.

Most recently Above and Beyond had their own little party as part of Miami Music Week and that’s one of the reasons we made a detour here on the way back.

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For the hotel and car

We stayed at the Residence Inn Miami Airport West/Doral using two Marriott free night certificates.

Although it was near the airport, the hotel was quiet and convenient.

We rented our car through Costco travel. Did you know they have the cheapest rates?

I’ve yet to find anywhere that beats them. Even the car rental companies themselves!

Exploring Miami

We spent our first day exploring Wynwood and all the street art in the area.

In total, we probably spent 2-3 hours walking around looking at all the walls.

There is a lot to see and it seems to change with each visit. (This was my third time to the walls)

The rest of the time we went to South Beach, Virginia Key, and Brickell Key to explore a bit.

One of the highlights we found was Miami Beach’s one and only botanical garden.

Miami Beach Botanical Garden

It’s a little hidden in a residential looking area.

But once you find it, its pretty easy to navigate.

Inside, each section had little sign posts with QR codes and so I thought I would scan one.

After scanning it, it brought up an audio guide and walked us through the garden. Unexpected and very fun!

Sometimes having someone guide you through an exhibit or foreign place really adds to the experience.

We noticed somethings we probably would have completely missed include a vanilla orchid (where Vanilla comes from). Did you know the whole plant only produces one flower ?

There was also a relative of the banana plant, which is actually a type of grass. Not a tree. Did you know that? I didn’t!

The little banana I found tasted just like a banana by the way.

We got through the whole garden in about 30 minutes, so it’s pretty small.

I’d recommend visiting if you are looking for things to do.

Now on to food!

For food, these are the restaurants and places we visited along with some of my notes:

Fireman Derek’s World Famous Pies – recommended

I’ve had a few of the pies here and my favorites are coconut cream and key lime pie. I haven’t found a better key lime pie in Miami, so if you know of a place. let me know!

El Palacio de Los Jugos – recommended

I’ve never had food here, since it looks kind of like cafeteria food and it’s also very heavy/unhealthy looking. But I do like their juices. Guanabana is my favorite. We most recently tried this location which is less crowded/busy than their other one, which I thought was more relaxing.

Della Test Kitchen – recommended

We had their Caribbean bowl and Mexican chocolate frappe. The bowl was good and just enough for two people since we also had the smoothie. The frappe was kind of like a cold chocolate drink with a little spice and very filling. If I was in the area I would go back!

Nuevo Siglo Market – recommended

This market is my go to for Cuban food in Miami. I discovered it many years ago on one of my trips there and I haven’t found a better place for cooked food. They have specials that change each day and the staff mostly speak Spanish. But I did notice they added an English menu. Each time I go it’s filled with locals. One order is enough to share so unless you really really eat a lot that’s what I’d recommend for two people.

Azucar Ice Cream Company – recommended

If you want some unique flavors of ice cream this is your place. It is walking distance from the market so you can get your Cuban meal there and then some ice cream after!

Plant Food + Wine – recommended

The food looked delicious and reviews very promising and it met those expectations for sure! The dumplings we started with were savory, light and airy. It’s a shame they were one bite each, but maybe that’s what kept them light. The salad was the most memorable with all sorts of flavors and textures. My noodle dish was also very novel and interesting. The noodles reminded me of Naengmyeon (cold korean noodles) since they were light and chewy. The cheesecake was also one of the better vegan cakes I’ve had with slight floral notes, not overpowering and not overly sweet.

Yardbird Southern Table and Bar – not recommended

We ate a late lunch here and waited about 15 minutes for a table since we didn’t have reservations (recommended by the way). The chicken came out quickly along with the biscuit we ordered. The waffle came with a bourbon infused maple syrup which was really tasty. Never had anything like it! On the other hand, the fried chicken was pretty standard. I thought it needed a little more salt and wasn’t that flavorful. I think I like Screendoor in Portland and then KFC in that order. 🙂

click pictures to enlarge

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wynwood walls

‘dont sit’!

wynwood walls

ultra from across the bay

wynwood walls

view from brickell key

azucar – ‘abuela maria’ ice cream

el nuevo siglo market -tasajo with yuca, rice and beans

el nuevo siglo market – cortado

miami beach botanical garden

miami beach botanical garden- mini banana

miami beach botanical garden – vanilla orchid base

miami beach botanical garden

oreo shake

south beach

yardbird biscuit

yardbird – fried chicken and waffles

della test kitchen – chocolate moothie

della test kitchen – carribean bowl

wynwood yard

near virginia key

derek firemans pies- coconut cream and key lime

plant food + wine – outside

plant food + wine – STRAWBERRY HIBISCUS CHEESECAKE. LIME CURD. VANILLA SHORTBREAD. PISTACHIO. SORREL.

plant food + wine – MK BOWL. GREENS. RED QUINOA. FENNEL. SPROUTS. AVOCADO. DULSE. HEMP SEEDS. SUNFLOWER CHIA CROUTONS. LEMONGRASS TAHINI

plant food + wine – CACIO E PEPE. KELP NOODLES. PEPPERY GREENS. GREEN OLIVE PUREÉ. SUNDRIED OLIVES

plant food + wine – KIMCHI DUMPLINGS. CILANTRO COCONUT WRAPPER. GINGER FOAM

amex lounge miami airport

So to summarize, we had a good time in Miami exploring and eating.

Like most major cities, Miami is a place that seems to be continuously changing and evolving.

I’m sure I will find myself back there sometime in the future.

In case you missed it, here are the links to my Colombia trip and new online course!

Colombia Trip March 2017 Part 1: Bogota Sights

Colombia Trip March 2017 Part 2: Bogota Food

Colombia Trip March 2017 Part 3: Eating Cartagena

If you are interested in traveling with points and miles, I am working on an online course that will guide you through the process start to finish.

All you have to do is click for details and sign up for exclusive access to the beta available now through June 15, 2017! (Enrollment is limited to the first 20 people.)

Let me know if you have any questions and thanks for stopping by!

March 2017 – Eating and Art in Miami, Florida Our stopover in Miami on the way home Miami has always been one of my favorite cities and it was great to stop by on the way home from Colombia.

#miami #travel

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