Video animation, interior design Marriott restaurant
Looking for ideas for restaurant layouts? You will find inspiration in this video.
This is a 3D animation with different ideas and layouts to get different environments.
Site: http://zaarchitects.com
Read MoreFerrer Bobet SE 2009, one of the most sought after wines
Ferrer Bobet Special Selection 2009 is one of the wines that most fans are looking for. Bear in mind that this is a limited edition and about 60 bottles can be depleted in just 4 hours.
What is the secret of this success?
This is a wine that got a high score on the guide Robert Parker and belongs to one D.O. Catalonia: Priorat.
Last week, an editorial in the newspaper La Vanguardia explained the reasons for the success of these wines.
In a quarter century, Priorat has grown from four wineries to 96. Today is not uncommon to hear speak English or French in the streets of Falset. The miracle has occurred. And it is worth remembering because, coming from the particular to the general, this process of reinvention holds key interest in times of crisis.
Thirty years ago the Priorat region was almost abandoned, and so well preserved, but it produced normal wines. That’s when a group of pioneers, lovers of the craft, found there a terroir of great potential, suitable for more ambitious crops. They set up their cellars, and produced their first wines, thereupon sought the positive sanction of French specialists, Swiss or American, who granted it gladly. With this endorsement, they decided to continue working. Parker enthroned Priorat wines in the early nineties and was extending its popular appreciation. Then, halfway between the twentieth and the twenty-first, this story of passion wine attracted mass investment and expanded his business.
Capacity for innovation, vision, global and local revalidation and investment are some of the reasons for the success achieved so far by the wines of Priorat. But no matter how happy it feels now, it does not guarantee the future. Unless its creators know, as those pioneers of Priorat do, now assisted by new generations, you should be renewed continually, be able to adapt to the circumstances and, therefore, not ever think that everything is done.
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Bodegas Torres receives international award for wine tourism
Dutty Free magazine explains it as follows:
Drinks International has highlighted the work of Bodegas Torres in the area of wine tourism, giving it one of its first “Wine Tourism Awards.” Bodegas Torres has been recognized in the category of “Most Innovative Vineyard or Cellar Tour” thanks to the success of the innovative activities offered to visitors.
Bodegas Torres provides an extensive range of wine-related experiences, including tastings, wine and cheese pairing seminars, cooking courses, VIP Tours, Ecotours and Natureo tours, aimed at all kinds of people with a wide range of interests. Proof of the popularity of the activities is that the Visitor Centre has received more than 1.5 million visitors in the last 25 years.
According to Drinks International, Torres is the second “World’s Most Admire Wine Brand 2012″.
Read MoreCatalonia Wine D.O. by The Wine Advocate
April’s issue of The Wine Advocate magazine includes an article about Catalonian wine D.O. After reading it, you won’t want to miss Falset’s Wine Fair starting today.
Catalonia: Tasting Beyond Priorat
It was my early decision to separate the “other” Catalonian D.O.s, for the simple reason that I wanted to spend a week concentrating upon the wines of Allela, Conca de Barberà, Costers del Segre, Empordà, Montsant, Penedès, Pla de Bagès, Tarragona and Terra Alta, without the shadow of Cava and Priorat looming over them. And so in week two, the hire car was filled with petrol and off we drove over 1,000 kilometers, traversing the region from the glistening Mediterranean in Empordà to the dramatic foothills of the Pyrenees. My one regret was that Terra Alta was a D.O. too far, although I have striven to make amends by tasting as many wines as possible, and given the quality I found, it will be at the top of my list of places to visit next time. Costers del Segre was difficult to cover because it is a relatively expansive, nebulous D.O. that covers diverse terrains, and so I visited wineries that happened to be located within its boundaries. Then there is Penedès, synonymous with Cava and yet a treasure trove of dry wines that tend to get pushed out of the limelight by their sparkling siblings. — NEAL MARTIN –
Read more at: http://www.erobertparker.com/members/winedata/articles/article639.asp
A gentle and kind coffee
Every day, the ‘carrito Don Amable’ serves coffees, juices, cookies and candies, a service provided by the Spanish Association Against Cancer (AECC) at the Cancer Center of Galicia and whose main objective is to foster a closer relationship between volunteers and cancer patients and their families, trying to lighten their waiting hours.
I think it’s a good example of the classic waits management. Nearly all service and hospitality experiences require customers to wait at some point in the service process, and we hate it!
Often negatively impacts the service because our perceptions have an impact on our final satisfaction. To face this reality, companies can (and should) act on two aspects:
- Improve the efficiency of their operations to reduce the waiting time.
- Manage the perceptions of waiting, making it as enjoyable as possible.
The ’carrito Don Amable’ with coffee full of optimism and accompanied by a good conversation, help patients and families to have a more bearable wait in the center. In fact, it’s one of the highest rated AECC services most valued among patients in the Cancer Center.
Read MorePina Colada Cocktail
Recipe: Cocktail Pina Colada
Summary: This is a Caribbean cocktail popular in Puerto Rico. It is very refreshing and usually served with ice.
Ingredients
For four people:
- 400 ml. coconut milk
- 600 ml, pineapple juice
- 600 ml. white rum
- Crushed ice
Directions
- Put in shaker pineapple juice and a little coconut milk. Beat well.
- Add rum and remaining coconut milk. Beat well and add sugar if necessary.
- Put crushed ice in glasses.
- Pour the cocktail into the glass and garnish with a little pineapple.
- Serve chilled.
Number of servings (yield): 4
