We met with Dr. Maloney Patel - a rectal-colon surgeon - on Friday, and she told us what we already suspected: with any carcinoid tumor over 2 cm - a right hemicolectomy must be performed.
The procedure consists of removing the part of the colon that was closest to the carcinoid and re-attaching it to the small intestines. The lymph nodes in this general area will also be removed and biopsied. The results of the biopsy will help determine staging for the cancer.
The great news is, in Dr. Maloney's own words, this surgery is exactly "her bag" and she is specifically trained to do this particular surgery laparoscopically. Also, she can do the entire procedure in one shot - initially, we thought it was a two-step process and I'd need a colostomy bag. (YES!!! no colostomy bag!!) I am also planning to go to Sloan-Kettering for a second opinion, but all the literature we have read indicates this is pretty much what has to be done.
The only potentially "bad" news that we got is that my appendix was attached to my abdomen wall, and had to be cut away. It may have been just scar tissue and inflammation from the tumor that caused the attachment, or it could mean that the tumor broke through the appendix wall and started spreading to the surrounding tissues (Stage III).
Because my cancer is rare, Dr. Maloney is going to present my cancer to the Tumor Board at RWJ. The Tumor Board is an interdisciplinary monthly conference about diagnosis and therapy for recently diagnosed cancer patients. The participants include members of the medical staff (oncologists, pathologists, surgeons, internists), nursing, nutrition, pharmacy, social services, hospice and community outreach. The purpose of the Tumor Board is to facilitate clinical, radiological, and pathological findings. The input of all specialties is encouraged. Recent advances in cancer diagnosis and therapeutics are also presented.
Barring something unusual from the Tumor Board or Sloan-Kettering, I am planning to go forward with the next surgery on June 8, 2010.
Friday, April 30, 2010
Thursday, April 29, 2010
Preparing for Appointment: Dr. Maloney Patel
Tomorrow is my appointment with Dr. Maloney Patel, who is a colon-rectal surgeon at RWJ. Hopefully, some of our questions will be answered:
First, starting with what I do know:
Cancer Type: Gastrointestinal Carcinoid Tumor aka Neuroendocrine Tumor (NET)
Date of Diagnosis: April 21, 2010
Tumor Size: 3cm
Primary Origin: Appendix
Now, what I don't know:
What stage is my cancer in?
Stage Determination based on Point of Origin and TNM
T - size (cm)
N - extent spread (regional)
M - extent spread (distant)
Staging for Appendiceal Carcinoid Tumor according ACS:
Stage I: (only for tumors less than 2cm)
Stage II: T2 or T3, N0, M0: the tumor is either larger than 2 cm OR it has grown into the cerum (T2) or ileum (T3). The cancer has not spread to nearby lymph nodes (N0) or to distant sites (M0).
Stage III: either
T4, N0, M0: The tumor has grown into nearby organs or tissues. The cancer has not spread to nearby lymph ndoes (N0) or to distant sites (M0).
OR
Any T, N1, M0: The tumor can be any size and may or may not have grown into nearby structures (any T). It has spread to nearby lymph nodes (N1), but not to distant sites (M0).
Stage IV: Any T, any N, M1: The tumor can be any size and may or may not have grown into nearby structures (any T). It may or may not have spread to nearby lymph nodes (any N). The cancer has spread to distant sites (most often the liver).
5-year Survival Rates, by Stage and Primary Site (Appendix):
Stage II: 88%
Stage III: 78%
Stage IV: 25%
How do we determine if it has spread (regional or distant)?
How do the treatment options differ for Stage 2,3,4?
Wednesday, April 28, 2010
La Fachada
When a Mexican brings you to their favorite food spot, you stand back, pay attention, order what they order, and prepare for some tasty shit. I like to think that I can taste my way through the standard Tex-Mex and spot a genuine hole-in-the-wall promising to serve some the best comida north of the border, but much of the time the best of the best places are those hidden deep in ghettos, behind crumbling walls, past flickering neon, and filled with cheap plastic chairs with nary a paleface in sight. When my co-worker who hails from our southern neighborland caught sight of my salsa tattoo a few months ago, he engaged me with tales of homemade menudo, fresh tortillas straight from generations past, and the best damn tacos you can imagine. When I proudly announced my successful trip to Tacos el Gordo, he sneered and told me I had no idea what I was talking about. My interest piqued, and he offered to take me on a lunch excursion the likes of which I haven't seen. How could I turn it down?!!
La Fachada isn't terribly far off the beaten path (just beyond Golden Hill on the south side of Market Street in Logan Heights on 25th street), but its promise of an amazing meal was apparent once we turned into the parking lot. A warehouse-esque restaurant sits beyond a small paved lot behind an open black fence, but all of the lunch action was taking place around the smoking grill next to a parked Roach Coach, surrounded by Costco folding tables and chairs with stacks of paper plates held down by jars of salsa and large bins filled with marinated peppers, carrots, and limes. Short, sweet, and to the point, the menu had the normal offerings of chicken and carnitas tacos, along with authentic crowd-pleasers such as lengua and cabeza, and even venturing into unknown (to me) territory of bucha and beyond! We went there for one thing and one thing only- damn good tacos.
We were not to be disappointed. While we waited (all 2 minutes- fresh and fast!), a heaping pile of grilled onions and peppers lay crackling across a charcoal grill, and we were encouraged to help ourselves to soaked radishes and limes. Our food popped up shortly, and the pig out of 2010 commenced. The major qualms that my co-worker has with Tacos el Gordo are few, but critical- too expensive, and too small. Personally, if the food is right, then $2.50 for a taco doesn't exactly make me want to blow my brains out with stinginess, but why pay more for less? La Fachada's tacos weren't obscenely bulging to the point of absurdity, overindulgence just for the sake of it, but they absolutely beat Tacos el Gordo on that point. As far as taste goes, I found it to be apples and oranges. Both superb in their own right. Does sitting in the sun surrounded by mariachi music, friends, and scents of grilling meat beat sitting inside a "fast-food" atmosphere? Maybe it does. All I know is these were some DAMN good tacos. We found what we were looking for. Venture into the neighborhood and take a chance. You won't regret it.
La Fachada
20 25th St
(at Imperial Ave)
San Diego, CA 92102
(619) 236-8566
Pictured above: Bucha, Cabeza, y Carnitas tacos with tomatillo salsa, hot salsa roja, grilled with cilantro and onions on fresh tortilla, squeeze of lime.
La Fachada isn't terribly far off the beaten path (just beyond Golden Hill on the south side of Market Street in Logan Heights on 25th street), but its promise of an amazing meal was apparent once we turned into the parking lot. A warehouse-esque restaurant sits beyond a small paved lot behind an open black fence, but all of the lunch action was taking place around the smoking grill next to a parked Roach Coach, surrounded by Costco folding tables and chairs with stacks of paper plates held down by jars of salsa and large bins filled with marinated peppers, carrots, and limes. Short, sweet, and to the point, the menu had the normal offerings of chicken and carnitas tacos, along with authentic crowd-pleasers such as lengua and cabeza, and even venturing into unknown (to me) territory of bucha and beyond! We went there for one thing and one thing only- damn good tacos.
We were not to be disappointed. While we waited (all 2 minutes- fresh and fast!), a heaping pile of grilled onions and peppers lay crackling across a charcoal grill, and we were encouraged to help ourselves to soaked radishes and limes. Our food popped up shortly, and the pig out of 2010 commenced. The major qualms that my co-worker has with Tacos el Gordo are few, but critical- too expensive, and too small. Personally, if the food is right, then $2.50 for a taco doesn't exactly make me want to blow my brains out with stinginess, but why pay more for less? La Fachada's tacos weren't obscenely bulging to the point of absurdity, overindulgence just for the sake of it, but they absolutely beat Tacos el Gordo on that point. As far as taste goes, I found it to be apples and oranges. Both superb in their own right. Does sitting in the sun surrounded by mariachi music, friends, and scents of grilling meat beat sitting inside a "fast-food" atmosphere? Maybe it does. All I know is these were some DAMN good tacos. We found what we were looking for. Venture into the neighborhood and take a chance. You won't regret it.
La Fachada
20 25th St
(at Imperial Ave)
San Diego, CA 92102
(619) 236-8566
Pictured above: Bucha, Cabeza, y Carnitas tacos with tomatillo salsa, hot salsa roja, grilled with cilantro and onions on fresh tortilla, squeeze of lime.
When Size Matters
Because carcinoid tumors are "slow growing" cancers, the likelihood of whether or not the tumor metastasized (spread) is directly proportional to its size. Typically:
If the tumor is less than 1 cm, then there is only a 5% chance that it has metastasized
If the tumor is 1-2 cm, then there is a 40-45% chance that it has metastasized
If the tumor is over 2 cm, then there is a 75% chance that it has metastasized.
About 50% of carcnoid tumors occur in the digestive system, 30% in the lungs, and 20% in other organs.
The carcinoid tumor, found in my appendix, was 3cm when it was removed. My gynecological oncologist explained that the treatment for a carcinoid tumor of this size was a right hemicolectomy, and she arranged for me to meet with a doctor she's worked with at RWJ in the past (Dr. Maloney Patel).
If the tumor is less than 1 cm, then there is only a 5% chance that it has metastasized
If the tumor is 1-2 cm, then there is a 40-45% chance that it has metastasized
If the tumor is over 2 cm, then there is a 75% chance that it has metastasized.
About 50% of carcnoid tumors occur in the digestive system, 30% in the lungs, and 20% in other organs.
The carcinoid tumor, found in my appendix, was 3cm when it was removed. My gynecological oncologist explained that the treatment for a carcinoid tumor of this size was a right hemicolectomy, and she arranged for me to meet with a doctor she's worked with at RWJ in the past (Dr. Maloney Patel).
Carcinoid Cancer Awareness
Zebra stripes are used to symbolize rare or “camouflaged” conditions. The Carcinoid community wants med students to flip the old adage, and think: “When you hear hoof beats don't assume it's a horse, it might be a zebra.”
Wearing a zebra pin or a zebra-striped bracelet or ribbon shows your support to promote awareness and to fund the education and research needs related to carcinoid cancer.
TWO GOOD WEBSITES:
www.caringforcarcinoid.org
www.carcinoid.org
Wearing a zebra pin or a zebra-striped bracelet or ribbon shows your support to promote awareness and to fund the education and research needs related to carcinoid cancer.
TWO GOOD WEBSITES:
www.caringforcarcinoid.org
www.carcinoid.org
Carcinoid Cancer Survivor
Someone once said that the minute you decide to fight your cancer after diagnosis you can call yourself a survivor. I like that. On the morning of Tuesday, April 27, 2010, I was diagnosed with appendiceal carcinoid cancer. On the evening of Tuesday, April 27, 2010 I became a carcinoid cancer survivor.
Monday, April 26, 2010
Victory!
VICTORY!!!!!!!!!!!!!!!!!!!!!!
Ahh yes, it is freaking sweet. I received my scores from the first round regional judging for the National Homebrew Competition and one of my brews placed 1st! So on to the national competition, for that beer at least.
The scoring guide is as follows:
45 - 50: Outstanding
38 - 44: Excellent
30 - 37: Very Good
21 - 29: Good
14 - 20: Fair
0 - 13: F'ing Terrible, just kidding, Problematic
Here were my results:
-Old Woodie Ale entered in category 22C (wood aged beer), received a final score of 39 and 1st place in the region
-Tripel Sunrise entered in category 18C (Belgian Tripel), received a final score of 33.5
-Marzbock entered in category 5A (Maibock), received a final score of 28
All in all, I was pleased with the overall results. Though, I was shocked that Old Woodie was rated the best of the three and the Marzbock was rated the lowest of three. I would have thought it to be the opposite. Regardless, I'll take victory where I can. The next 2 rounds of competition take place in Minnesota this summer.
I also did some brewing and bottling this weekend. If you haven't read in my posts, I've fallen in love with Flemish ales, in particular, Duchesse de Bourgogne. So I thought I'd try my hand at one of these delicious brews. The real kicker is that they take 18 MONTHS to brew. All those bugs take awhile to do their job souring the beer.
Recipe the recipe I decided on was...
Partial Mash for 75 mins at 154 degrees:
-2 lbs Crystal 40L
-1 lb Honey Malt
-2 lbs Flaked Maize
-2 oz. of Black Patent
Then a 90 minute boil consisting of the partial mash and ...
-5 lbs of DME (2 lbs. of Pilsner, and 3 lbs. of Amber)
- .5 lbs of sugar
Hops
-1 oz. of East Kent Goldings at 90 mins
-1 oz. of Fuggles (isn't that fun to say) at 10 mins
The primary yeast is US-05 and most importantly the secondary yeast was the Wyeast Roselare Blend. The description of the Roselare Blend from the Wyeast website:
"A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required ..."
The only ingredient I'm wavering on is adding maybe a quarter ounce of medium roast french oak for the long haul, but it might be too over bearing to have in with the beer for 18 months. Not sure, so I'll keep mulling it over. Another funny thing about this beer is that in 10 months I have to brew an identical batch and let it age for 8 months and then blend the two batches before bottling. I'm sure it will be worth it in the end.
I shot some footage from the brew day, and one clip from bottling the imperial wit:
-HolzBrew
Ahh yes, it is freaking sweet. I received my scores from the first round regional judging for the National Homebrew Competition and one of my brews placed 1st! So on to the national competition, for that beer at least.
The scoring guide is as follows:
45 - 50: Outstanding
38 - 44: Excellent
30 - 37: Very Good
21 - 29: Good
14 - 20: Fair
0 - 13: F'ing Terrible, just kidding, Problematic
Here were my results:
-Old Woodie Ale entered in category 22C (wood aged beer), received a final score of 39 and 1st place in the region
-Tripel Sunrise entered in category 18C (Belgian Tripel), received a final score of 33.5
-Marzbock entered in category 5A (Maibock), received a final score of 28
All in all, I was pleased with the overall results. Though, I was shocked that Old Woodie was rated the best of the three and the Marzbock was rated the lowest of three. I would have thought it to be the opposite. Regardless, I'll take victory where I can. The next 2 rounds of competition take place in Minnesota this summer.
I also did some brewing and bottling this weekend. If you haven't read in my posts, I've fallen in love with Flemish ales, in particular, Duchesse de Bourgogne. So I thought I'd try my hand at one of these delicious brews. The real kicker is that they take 18 MONTHS to brew. All those bugs take awhile to do their job souring the beer.
Recipe the recipe I decided on was...
Partial Mash for 75 mins at 154 degrees:
-2 lbs Crystal 40L
-1 lb Honey Malt
-2 lbs Flaked Maize
-2 oz. of Black Patent
Then a 90 minute boil consisting of the partial mash and ...
-5 lbs of DME (2 lbs. of Pilsner, and 3 lbs. of Amber)
- .5 lbs of sugar
Hops
-1 oz. of East Kent Goldings at 90 mins
-1 oz. of Fuggles (isn't that fun to say) at 10 mins
The primary yeast is US-05 and most importantly the secondary yeast was the Wyeast Roselare Blend. The description of the Roselare Blend from the Wyeast website:
"A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required ..."
The only ingredient I'm wavering on is adding maybe a quarter ounce of medium roast french oak for the long haul, but it might be too over bearing to have in with the beer for 18 months. Not sure, so I'll keep mulling it over. Another funny thing about this beer is that in 10 months I have to brew an identical batch and let it age for 8 months and then blend the two batches before bottling. I'm sure it will be worth it in the end.
I shot some footage from the brew day, and one clip from bottling the imperial wit:
-HolzBrew
Sunday, April 25, 2010
HolzBrew goes to work
Every other month or so, I get organized enough in the morning to bring in some homebrew to enjoy after hours with my friends at work. As you might be able to see above, I brought in a couple of varieties: Tripel Sunrise (which you can see in the picture is a foamer for sure), MarzBock, Not-Quite-Black IPA, Brune, Red Dawn, and Old Woodie. I think the MarzBock was the "crowd pleaser." I entered that beer in this year's National Homebrew Contest, I hope the judges feel the same way about it as my co-workers did. Fingers are crossed.
We also just renovated the kitchen at my office and it looks great, all the more reason to bring beer in for sampling after work.
-HolzBrew
Saturday, April 24, 2010
saengil chukahye park jaebeom!!
happy birthday my forever playful and adorable leadja, park jaebeom!..i will always support and love ya..good luck for your future undertakings and just remember that when you are down, think about us who cherish you and may it will bring your spirit back..^^♥ always and forever one and only, jay park!!..^^
Comedy version of BEAST’s Mystery MV released!
credit to: allkpopshared by: aizamia@blogspot.comBEAST is stepping into bigger career fields now.The boys have transformed into directors for their self-made music video for their hit song Mystery.Instead of boring fans with a typical music video, they decided to carry a comic theme for this one. This is quite a treat for fans since Mystery doesn’t have a music video in the first place.On the 3rd
Thursday, April 22, 2010
G dragon's unofficial release of '"She's gone" mv, horror concept - GD as a psycho killer
i seriously love the concept..dark GD..well, it's G-Dragon anyway..haha..but as for me..i never and can't consider GD being hot coz he always a cutie in my eyes..haha..so, enjoy people!..
BIGBANG 「Lollipop 2」 Promo Photo in Vogue Girl Korea
credit to: as taggedshared by: aizamia@blogspotTABI..
[Official] KERO ONE Live in Seattle. Sunday, May 30th, ft. MYK, Dok2, Dumbfoundead, and special guests Art of Movement
Defense Productions Presents:Kero One Live in Seattle!Featuring MYK, Dok2, Dumbfoundead, with special guests Art of Movement with Jay ParkTickets on sale Thursday, April 22nd at 10AM on ticketmaster.comMYK..DUMBFOUNDED..DOK2..KERO ONE..Showbox at the Market-Click here for ticket infoOfficial Facebook Event Page-Click here and joinTICKETS ON SALE TOMORROW!!!
Wednesday, April 21, 2010
ZE:A Sky Jamband CF..
credit: empiresub@youtubeshared by: aizamia@blogspotthe boys are so hilarious!!..haha..i can't restrain myself from laughing and smiling throughout the cf..enjoy guys!!..and i seriously want that phone!!
Yunho for Nylon..
credit: as taggedshared by: aizamia@blogspoti miss this leader-sshi...like a lot!!!..
New Girlgroup Groomed By Shinhwa Eric
A new girlgroup groomed by ShinHwa Eric will debut this year end.A representative said on the 6th, “We are currently preparing for the debut of a girlgroup which Eric worked hard in grooming.”“Eric has given in a lot, including working for this new girlgroup’s album, for the debut of his hoobae girlgroup. We are targeting for them to debut this year end. We are still deciding on whether to make
Jaebeom working on his album with Teddy Riley
Park Jaebeom which in the United States right now is involved in an album working with Teddy Riley who has worked with Michael Jackson and is an Hip Hop and R&B producer. Jay is working on Teddy Riley's new album and popular rapper Snoop Dogg is also participating in it along with others.Jay has been catching the attention of many with his recent covers he uploaded on youtube like the video he
2PM & SNSD Get Wet In a New CF!
pictures for the rumoured collaboration cf together 'carribean'.they all seem to be having a blast!credits to: dkpopnows & the person who found the pics.
Tuesday, April 20, 2010
The-5-Year-Curse....
hi readers..it has been a long time since my last update huh..i'm kinda lazy wanna update anything right now..i don't know what to write and i don't know what to talk about..anyway, here is something i wanna rant today..of course it's about kpop..again..but this post is really ain't fun to read at all..if u want..then go ahead, ok..well, you guys are aware that i'm so in love with kpop boy groups
Monday, April 19, 2010
Krakatoa
If anyone has ever read The 21 Balloons, then you know that Krakatoa is a force not to be reckoned with. The mammoth diamond-bursting volcano erupted with such violence as to disrupt the secretly wealthy world's elite and force them to escape via balloon. Classic!
While Krakatoa in Golden Hill proves slightly less volcanic, it remains an active and bustling spot to get a caffeine or just friendly neighborhood buzz. I was introduced to it some time ago during my work's weekly Friday group lunch, an event that is vehemently discussed, pondered, argued over, and ultimately bargained for each week with intense enthusiasm and prejudice. Over the last few months, Krakatoa has remained one of our regular selections not only for the proximity to the office and inexpensive menu, but for the consistent quality of food and atmosphere.
Cozily tucked behind large palm fronds, just past the tiki guard, a quaint wraparound porch lolls its way around a small green house occupied by professionals and scenesters alike. The coffee menu boasts a healthy selection of flavors and styles, and the entire menu is available all day. Having been partial to the lunch selections (the Colima being my regular choice), when friends and fellow food appreciators James and Stephanie were in town from Richmond we sprung on the opportunity to enjoy a lighter brunch option.
While I find their coffee to be generally tasty (avoid the chai- I've been fooled a few times and find it to be unfortunately watery and flavorless), they also have a smattering of iced teas that seem to rotate. The blood orange tea popped out as the most obviously delicious choice to me, paired with their fresh lemonade which was a splash of delight. While I was tempted by their oversized and tempting desserts (which I have only heard wonderful ravings over and have yet to sample), it was a bit early to satiate my sweet tooth. Lighter fare beckoned, and with affordable prices, a fantastic porch gathering area, great people watching, and a bustling neighborhood, what wasn't to like?!?
Breakfast options range from sweet treats to health conscious and everything in between. My everything bagel with veggie cream cheese, fresh cucumber, and cold tomato screamed fresh, and Ashton's avocado-smeared bacon crumbled El Jorullo was a great balance of savory crisp and slightly sweet spread. Their fresh fruit was actually fresh, contrary to what many places serve as the standby of tasteless melon with a few scattered grapes, which was an extra-pleasant bonus. The menu isn't unbelievably extensive for first meals, but with excellent offerings for build-your-own sandwiches, along with ready-made sweets and daily specials, there's absolutely something for everyone. Next time I'll leave room for their famous dessert- stay tuned!
Krakatoa
1128 25th Street
San Diego, CA 92102-2105
(619) 230-0272
Wednesday, April 14, 2010
b2st for 10asia magazine~
credit: as taggedshared by: aizamia@blogspotthe boys are really good looking and it's time to drool over the hotness!!..gi kwang, do joon, hyun seung, jun hyung, dong woon, yo seob saranghae ♥
Tuesday, April 13, 2010
The Union of Left and Jack
April 23rd
5-11pm
The Union Jack Pub & Restaurant
101 North Loudoun Street
Winchester, VA 22601-4717
(540) 722-2055
Come and celebrate the Union of Left Hand Brewing and Union Jack’s Pub. Left Hand will be featuring 5 selections on draft and the first 100 to order receive a Left Hand pint glass. There will also be a raffle for coveted “Session Life” t-shirts as we celebrate good weather, good people over some Left Hand offerings. Better show early as the glass will not last…
Left Hand Brewing Dinner @ Caliente
Left Hand Brewing Dinner
April 25th
6:30pm
Caliente
2922 Park Avenue
Richmond, VA 23221-1708
(804) 340-2920
http://www.calienterichmond.com/
$40 per person
April 25th
6:30pm
Caliente
2922 Park Avenue
Richmond, VA 23221-1708
(804) 340-2920
http://www.calienterichmond.com/
$40 per person
Chainsaw Ale Welsh Rarebit
2nd
Corn Grit Cakes with Chainsaw Ale Butter
Chainsaw Ale
3rd
Lemongrass and Good Juju steamed Shrimp
Good Juju
4th
Warrior IPA Pan Roasted Pork Tenderloin with a cherry glaze aside drunken cabbage
Warrior IPA
5th
Dark Chocolate Cake with Fade To Black icing
Fade To Black
Left Hand Brewing Dinner @ Horse & Hound GastroPub
Left Hand Brewing Dinner
April 22nd
6pm
Horse & Hound GastroPub
625 West Main Street
Charlottesville, VA 22903
434.293.3365
http://www.horseandhoundgastropub.com/
$55 per Person
6:30PM Dinner Begins
Reservations Required
April 22nd
6pm
Horse & Hound GastroPub
625 West Main Street
Charlottesville, VA 22903
434.293.3365
http://www.horseandhoundgastropub.com/
$55 per Person
6:30PM Dinner Begins
Reservations Required
1st
Seared Scallops, carrot ginger puree, fried parsnips
Good Juju
2nd
Bacon wrapped dates, pine nut stuffing
Chainsaw Ale
3rd
Duck Sausage, fennel-shallot tart
Imperial Stout
4th
Smoked Pork Chops, smashed potatoes, pan gravy
Widdershins Barley Wine
5th
Milk Stout Chocolate cake, ganache, espresso sauce
Milk Stout
FIRST LEFT HAND FIRKIN IN VA
April 21st
5pm
Beer Run
156 Carlton Road #203
Charlottesville, VA 22902
(434) 984-2337
Beer Run will be pouring the first firkin of 400 lb. Monkey IPA (dry-hopped with Vanguard). “Nuff’ said better come with the quickness…” – Dan C.
Meeting of the Minds @ Jack Brown’s Beer & Burger Joint
April 20th
5-11pm
Jack Brown’s Beer & Burger Joint
80 South Main Street
Harrisonburg, VA 22801
(540) 433-5225
Who doesn’t want their own bar?
Jack Browns is the childhood dream of two best friends, Aaron Ludwig and Mike Sabin… They met each other at 12, formed an immediate bond over of skateboarding, skiing and beer; they’ve been inseparable ever since. The idea was the product of afternoons spent skateboarding around Alexandria and polishing their beer can collections; the realization of it was slightly more difficult, and was to come after many years and much more experience.
During high school Mike’s family relocated to Hawaii, Aaron remained in Virginia, and although it was the end of their days living down the street from each other, they kept in constant contact – they still spend more time talking to each other than to anyone else. Their friendship and professions eventually brought them back to the joint, but by a very unconventional route.
Instead of a 9-5 right out of college, Aaron and a few friends turned a love for the outdoors into a ski & skate shop in Harrisonburg. Through Aaron’s very natural talent for both business and people the shop became the largest and most successful sporting goods retailer in the area… Meanwhile, Mike declined a scholarship to art school in favor of surfing and biking down the east coast, ended in Miami, and started working in restaurant kitchens. He started at the bottom and worked his way up and through the best kitchens in the country. His innate ability and total dedication turned a passion for all things artistic into an exceptionally successful career cooking. Mike and his partner in Miami have created and operate the busiest restaurant group in South Beach, with 6 locations including one of the highest grossing restaurants in the US…
“It’s probably time to start the bar” came on a phone conversation after a particularly frustrating day at work for both; a few months later Aaron found the spot, Mike got on a plane, the beer can collections were dusted off and Jack Browns was on its way.
Come and Join this Harrisonburg staple as they celebrate the spontaneity and artistic nature of Left Hand Brewing from 5-11pm. Jack Brown’s will be featuring Left Hand’s Polestar Pils, 400lb Monkey IPA, and Fade to Black, Good Juju and Milk Stout. The first 100 people to order a Left Hand will receive commemorative pint glass. There will also be a raffle for the limited edition “Session Life” t-shirts from Left Hand Brewing. Come, Drink, and Enjoy.
B2ST/ BEAST - Take Care of My Girlfriend (Say No) MV
oh my~~..they all look so cool and hot here especially my gi kwang!..keke..enjoy!..i need more dong woon!!..anyway, love this song and the mv too of course..^^
Monday, April 12, 2010
Coffee!
Nowadays, it's hard to find a happy medium between the highly-sugared bland yet hugely available McCoffees (or whatever they are branded as) and the upscale but totally worth the cost also hugely available Starbucks blends. Plus, while we all love our neighborhood coffee shop, I hate to admit that sometimes convenience is king and price is a major make-or-break for my cup of morning joe. However, for those connoisseurs who refuse to lose an iota of flavor and are ready to pay the big bucks for a morning jump start, I invite you to take this CNN quiz to see how your coffee knowledge REALLY measures up!
If you've got the tastebuds and the ca$h, then forget the coffee hajj to Columbia- head to the great dirty city known as Baltimore and make a beeline for Spro, a hot spot for coffeeheads with bulging wallets and empty pockets alike. Spro owner Jay Caragay emphasizes freshness, flavor, and only the highest quality bean in all his roasts, including the famed $13 a cup brew that has tongues wagging for more. While it's not the most expensive bean on the planet, (that title belongs to Kopi Luwak, "a bean that is eaten, partially digested, and excreted by the rodent-like Common palm civet. These legendary beans are worth $600 a pound, or $50 a brewed cup." via CNN) by all taste tests it seems to measure up to the cost. A good cup of coffee should be dynamic, fresh, and experience metamorphosis while it cools, and Spro claims to have some of the best stuff around. I'm anxious to get back to the East Coast and try it for myself! Until then, 7-11 will have to do.
If you've got the tastebuds and the ca$h, then forget the coffee hajj to Columbia- head to the great dirty city known as Baltimore and make a beeline for Spro, a hot spot for coffeeheads with bulging wallets and empty pockets alike. Spro owner Jay Caragay emphasizes freshness, flavor, and only the highest quality bean in all his roasts, including the famed $13 a cup brew that has tongues wagging for more. While it's not the most expensive bean on the planet, (that title belongs to Kopi Luwak, "a bean that is eaten, partially digested, and excreted by the rodent-like Common palm civet. These legendary beans are worth $600 a pound, or $50 a brewed cup." via CNN) by all taste tests it seems to measure up to the cost. A good cup of coffee should be dynamic, fresh, and experience metamorphosis while it cools, and Spro claims to have some of the best stuff around. I'm anxious to get back to the East Coast and try it for myself! Until then, 7-11 will have to do.
Saturday, April 10, 2010
Get Witty Wit It
It's a shame that working has to get in the way of the important things in life, such as writing about beer. Thus is the burden I bear.
No major news in HolzBrew land. On Monday I racked the Imperial Wit that I brewed a few weeks back into secondary. The sample I tasted was coming along nicely. Per the picture, I have been soaking 1 oz. of medium french oak cubes in Grand Marnier for last 3 - 4 weeks and I added those cubes as well as the rest of the bottle in the picture to the secondary fermenter. In short, I liquored up my brew and I'm hoping to score.
Dogfish's Red and White has served as inspiration for this interesting brew. Wit beer is generally a style that I hold in the realm of good. Tasty and refreshing, but not quite fully satisfying. If you don't believe me, pour up a glass of Allagash Wit and then do a side by side tasting with Allgash's Tripel (or better yet the Curieux), most likely you'll find the Wit to be somewhat bland when compared to something like a full flavored tripel. That's not to say that there isn't a time and place for Wit, just that the time and place is usually low on the HolzBrew list of thangs to brew. BUT after trying DFH Red and White for the first time a few months back I realized that a Wit pared with another libation might take the beer into the taste stratosphere. We're talking flavor country here folks (as opposed to flavor county) DFH brews their Wit with Pinot Noir and ages it in Pinot barrels. Additionally, their brew tips the scales around 10% ABV. My only knock on this near perfect brew is that it is a little too syrupy and sweet for most everyday consumption.
Now I realize that Grand Marnier isn't pinot noir, but in my usual style, I like making up a recipe that is truly my own. That being said, a traditional Belgian Wit is usually brewed with bitter orange peel, so my thought was the wonderful orange essence that is GM would naturally jive in a slightly larger than normal Belgian Wit. Success? I'll keep you posted.
Stay Witty,
HolzBrew
love xander from every angle...
don't you guys know how much i love to spazz about him lately??..haha..when i saw these pics..really make me wanna write something about them..so, here we go..i still can't accept he's trying to be hot and manly..XDDi love his blowfish face..it's so cute and adorable..again..d eyes which i like..^^i love to see his playful side..well, can really tell in this pic, right??..and really like totally
Thursday, April 8, 2010
Left Hand Beer Dinner @ Oskar Blues Liquids and Solids
Left Hand Beer Dinner
Thursday, April 22nd, 2010
6:00 pm
Oskar Blues Liquids & Solids
1555 South Hover Road
303.485.9400
Hey! Come Join us at Liquids & Solids for one solid beer dinner! Tickets are $55 and probably will not be around for very long. Check out the menu and secure your seat.
Shake Down
grapefruit and king crab
brown sugar bacon bites
kumo moto oysters with sweet jalapeno relish
tuscan style pate
smoked trout hand roll
Polestar Pilsner
1
spicy green curry and coconut broth with seared diver scallop, prince edward island mussels and fresh pink shrimp, crunchy toasted peanuts and radishes
400 Pound Monkey IPA
2
slow cooked veal breast, sautéed morel mushrooms
fresh english peas, baby artichokes and spring onion cream
Chainsaw Ale Double Sawtooth
3
smoked ancho and cherry rubbed elk loin, brown butter and sage spatzle
Fade To Black Import Stout
Dessert
+strawberry short cake
+rusty’s bubbly peanut brittle
+key lime cheese cake gelato
Good Juju Ginger Ale
u-kiss in Junior Magazine~
credit: as tagged+soompishared by: aizamia@blogspot.comthey are all so cute and adorable!!..xander is wearing the red jacket..*cough* red is my fav *cough*..XDD
change my desktop wallie again..
i just like how the wallie fits into my desktop and dong ho is just so adorable!..XDD..this pic comes from the 'Raising Idol' show..^^
u-kiss facts
credits: tmblr+onlyukiss twitter+soompishared by: aizamia@blogspot.comWho’s the U-Kiss member who likes to read books?Kibum likes to read books. He reads one when he wakes up in the morning.Who’s the U-Kiss member that listed Nam Ji Hyun as his ideal type?Dongho’s ideal types: Park Bo Young, Shin Min Ah, IU & Nam Ji Hyun. So it’s Dongho.Who is the U-Kiss member who wants to be a Hollywood actor
hello baby: final goodbye from yoogeun~~
i can't bear to see all my shinee boys are in tears..their watery eyes really heart wrenching and am gonna miss yoogeun sooooooo much!!!..i bet he will remember his shinee appa..and seriously i can't believe that this show already came to an end!..it felt just like yesterday i watched the 1st episode and saw them being excited on meeting the baby that they will took care of..and now..the final
Wednesday, April 7, 2010
happy bufday my bling bling jjong~
jjong already a grown up boy now huh..happy bufday, dearie..just hope the best for you in everything that you do..take care of yourself and don't ever easily get sick..hate to see people that i love fall sick ya know..so u r not an exception...hehe..so, wish for you to have all the lucks in the world and keep on singing.. ♥ jjong!~..^^
Tuesday, April 6, 2010
From Me to You
This is one of those times when the work can speak for itself. Ladies and gentlemen, I give you From Me to You, a photoblog from NYC. The photography speaks for itself, and the writing's not bad either. My only qualm is his occasional use of the typewritten word seemingly pressed upon antique pages, which lends an extremely classic motif, but alas it also doesn't lend itself well to the readers' eyes. Nevertheless, take my word for it and check it out. A delightful blend of photos, food, enthusiasm, design, and more. An inspiration to stop using a phone camera and do the food justice. Other patrons be damned!!
Tasting Room Happenings - April 2010
Tasting Room Hours
Sunday to Thursday: 3pm to 8pm
Friday: Noon to 9pm
Saturday: Noon to 8pm
Winter Concert Schedule
Winter Concert Schedule
We’ve got live, local music here at the Left hand Tasting Room and you can count on it every Saturday and Sunday. The show gets started on Sundays at 4:30 and 5pm every other day. Grab a pint and join us in the Malt Room.
Saturday, April 3rd: Dan Wright (Rock) Sunday, April 4th: No Band
Saturday, April 10th: Bonnie and Taylor Sims (Bluegrass)
Sunday, April 11th: The Culhanes (Alt-Country)
Saturday, April 17th: Felonius Smith (Blues)
Sunday, April 18th: Noggin (Jazz)
Tuesday, April 20th: Ken Rowe and Friends (Rock)
Saturday, April 24th: Acoustic Hotfoot (Rock)
Sunday, April 25th: The Adam Bodine Trio (Jazz)
Beer Specials for April
Haystack Wheat Pints just $3.25 all month
Imbibers of the Month
Here at the Left Hand Tasting Room, we have an incredible group of regulars that become extensions of our family. We see these folks frequently, sometimes more than our own spouses, and they have played a big role in making Left Hand what it is today. Every month we like to mention those guests that went above the call of duty and visited us darn near every day during the last month. This month I’m thrilled to give a shout out to two returning Imbibers of the Month. Tom “Crash” and Martin “Henge” have been family here for several years. Henge is crazy smart and is known to blow your mind without any notice. Crash knows everybody and is always good for a laugh. You both rock. So, raise your glass with me as I honor Henge and Crash. Cheers!
Rocky Mountain Rollergirls
We’re on the third of eight bus trips down to the Rocky Mountain Rollergirls. The first three have sold out and they’re freakin crazy. Beer, roller derby, and a safe bus ride down and back, it was awesome! April’s bus trip is already SOLD OUT, but you can still sign up for the May 1st event. $27 guarantees you a night of fun, laughs, and great beer. Get your tix at http://www.rockymountainrollergirls.com/.
Repeal of Prohibition Party
Wednesday, April 7th is the 77th anniversary of the repeal of prohibition. Technically, President Roosevelt was just authorizing the sale of 3.2% beer and wine. So, for our party, we’re selling only 3.2% beer. Hah! Actually, we’re going to tap our 2nd of 3 casks of Chainsaw Double ESB. The cask will be tapped when we open at 3pm. You better get it before it’s gone.
Ski Jam at Mary Jane
It’s that time of year when we load up the van with kegs of beer, barbeques, couches, music, and of course our skis. Left Hand has hosted a Ski Jam for the last 2 years and we’re rolling out our 3rd on Sunday, April 18th at Mary Jane. Bring your sunscreen, shades, and camp chairs as we close out Mary Jane on their last day of the season. For more info contact Josh at Goldberg@lefthandbrewing.com.
Dinner at Jack’s Corner Café
Every few months we like to get away from behind the bar and sit down with our favorite guests for dinner. A brand new restaurant has opened up in town and we’re going to check it out. Jack’s Corner Café opened up on Airport/Nelson, and the crew from the Tasting Room are heading over there on Thursday, April 29th. They have a few Left Hand brews on tap, great tapas and burgers, and a fun vibe. Dinner is at 6:30pm and we only have 40 seats. To get on the list, contact Josh at Goldberg@lefthandbrewing.com.
Ales4FemAles
If you haven’t heard about the Ales4FemAles beer club for women by now, I don’t know where you’ve been. Left Hand hosts this group of ladies twice a month since it is so popular. The ladies discuss beer, learn about beer, pair beer with food, and just have a good time among fellow female beer lovers. In April, they’re meeting at 6:30pm on Monday the 5th and Monday the 19th. For info on topics or how to get on the list, send an email to ales4females@gmail.com.
Indian Peaks Alers
Are you thinkin’ about homebrewing? Are you an award winning homebrewer? Either way, Longmont’s very own homebrew club, the Indian Peaks Alers, meet at Left Hand every month and share their brews, judge their brews, and focus on a specific style of brews. They’ll meet Wednesday, April 14th at 6pm. There is food, beer, and great people. For more info, contact Kari at ipa.pres@gmail.com.
Microbreweries for the Environment
Microbreweries for the Environment
Friday, April 23
8-12
Boulder Theater, Boulder, CO
Friday, April 23
8-12
Boulder Theater, Boulder, CO
Since 1993, the Microbreweries for the Environment benefit has raised over $110,000 for local environmental causes. The proceeds from this year's benefit will further the environmental efforts of University of Colorado Environmental Center, Mothers Acting Up, CU Going Local, and Wildlands Restoration Volunteers.
Twenty Colorado microbreweries serve their best beers for only $2 each.
The evening's entertainment features music by Mountain Standard Time and Onda’s Latin Grass All-Stars. This lively music combination of Latin dance grooves and bluegrass twang is sure to go well with Colorado's finest brews. The benefit is a zero-waste and carbon-neutral event. We encourage people to walk, bike, or bus to the event. Doors open and beer tasting starts at 8:00pm, and music will run to 1:00am.
Boulder Brew & Music Fest
Boulder Brew & Music Fest
Saturday May 1st
1-5pm
Saturday May 1st
1-5pm
The first of its kind! A Boulder beer festival right in the heart of the University Hill District! Sip on all your local favorites while jamming out live music…might just bring you back to your college days.
Boulder Strong Ale Festival
Boulder Strong Ale Festival
Friday, April 30th 5-10pm
Saturday, May 1st 12-5pm
Avery Tap Room
Boulder, CO
Friday, April 30th 5-10pm
Saturday, May 1st 12-5pm
Avery Tap Room
Boulder, CO
With all participating beers being a minimum of 8%ABV, you’re playing with the big kids when you make the choice to attend this festival. The 8th Annual Boulder Strong Ale Festival will be held at Avery this year and spread across two days. You can purchase tickets at TicketAlternative.com, the Avery Tasting Room, or at the door. Want to know what Left Hand is bringing? Hint: It’s a blast from the past from 2007…
Left Hand Brewing Night @ Isaac Newton’s
Left Hand Brewing Night @ Isaac Newton’s
Isaac Newton’s
April 8th
5-8pm
18 South State Street
Newtown, PA 18940-3593
(215) 860-5100
http://www.isaacnewtons.com/
Isaac Newton’s
April 8th
5-8pm
18 South State Street
Newtown, PA 18940-3593
(215) 860-5100
http://www.isaacnewtons.com/
Come and enjoy yourself in historic Newtown. In Newtown there is only one publick house and that is Isaac Newton’s. Despite the gravity we will be tapping our Oak-Aged Widdershins as well as the 400 lb. Monkey and Isaac Newton’s House beer Sawtooth Ale. Join Dan from Left Hand Brewing as we raffle off highly limited t-shirts and beers as we sample a variety of selections.
Yelp! – The A/V Club featuring Left Hand Brewing
Yelp! – The A/V Club featuring Left Hand Brewing
April 8th
7pm
The Institute Bar
549 N. 12th St.
Corner of 12th and Green
(267) 318-7772
http://www.institutebar.com/
April 8th
7pm
The Institute Bar
549 N. 12th St.
Corner of 12th and Green
(267) 318-7772
http://www.institutebar.com/
One Film. One Brewery. One Night. Left Hand Brewing will be featuring Milk Stout Nitro and Good Juju as Film and Beer enthusiasts unite for a night of quotations, contemplations, and relaxations at the Institute where “Beer is fun.”
Left Hand Brewing Tasting @ Once Upon a Vine
Left Hand Brewing Tasting @ Once Upon a Vine
April 2nd
5-8pm
Once Upon a Vine – Southside
Stratford Hills Shopping Center
2817 Hathaway Road
Richmond, VA 23225
(804) 864-9463
http://onceuponavine.us/
April 2nd
5-8pm
Once Upon a Vine – Southside
Stratford Hills Shopping Center
2817 Hathaway Road
Richmond, VA 23225
(804) 864-9463
http://onceuponavine.us/
Dan from Left Hand will be in attendance to taste Left Hand Selections with the Craft Beer Public of Richmond. Beers being sampled will include: Sawtooth Ale, Haystack Wheat, 400lb Monkey IPA, St. Vrain Triple, and Good JuJu. All are welcome in this Richmond staple.
Commercial Taphouse Premiers Good Juju
Commercial Taphouse Premiers Good Juju
April 2nd
8pm
111 North Robinson Street
Richmond, VA 23220-4431
(804) 359-6544
http://www.facebook.com/pages/Richmond-VA/Commercial-Taphouse-Grill/98173184766
April 2nd
8pm
111 North Robinson Street
Richmond, VA 23220-4431
(804) 359-6544
http://www.facebook.com/pages/Richmond-VA/Commercial-Taphouse-Grill/98173184766
Come, drink, and enjoy offerings from Left Hand Brewing featured at the Commercial Taphouse. On this eve Left Hand Brewing will celebrate the release of Good Juju at an event that will be “strictly Commercial”.
Left Hand Brewing Tasting @ Whole Foods Market- Short Pump
Left Hand Brewing Tasting
April 3rd
3pm
Whole Foods Market- Short Pump
11173 West Broad Street
Glen Allen, VA 23060
804.364.4050
http://www.wholefoodsmarket.com/stores/shortpump/
April 3rd
3pm
Whole Foods Market- Short Pump
11173 West Broad Street
Glen Allen, VA 23060
804.364.4050
http://www.wholefoodsmarket.com/stores/shortpump/
Left Hand Brewing will be featuring selections for a tasting from 2-5pm. 400 lb. Monkey IPA will be featured on the newly installed tap system at this location along with a variety of bottled selections.Come and enjoy your Saturday and expand you craft beer horizons with Left Hand Brewing and Whole Foods.
Left Hand Brewing Night @ The Green Leafe
Left Hand Brewing Night
April 1st
7pm
The Green Leafe
4345 New Town Avenue
Williamsburg, VA 23188-2858
(757) 221-9582
www.greenleafe.com
April 1st
7pm
The Green Leafe
4345 New Town Avenue
Williamsburg, VA 23188-2858
(757) 221-9582
www.greenleafe.com
Left Hand will be featuring a variety of drafts as we auction off Left Hand goods on the hour. Come and join Left Hand Brewing as we celebrate this Williamsburg staple.
hubby Jae in an an magz~
credits: as taggedshared by: aizamia@blogspot.comi miss when he smiles like that..he's totally love to pose like this..haha..sleeping handsomely..XDDthis is so call sexy baby...hohothose lips surely is kissable...*bricked*i know everyone is spazzing about these pictures, right?..well, he does look hot and one thing for sure..i miss him a lot..i talk and stalking other hotties and feel guilty for
i just love WonderSHINee...
credit: as taggedshared by: aizamia@blogspotwith amigo as the song..i really love how she includes wg in here..oh my~~..blame on some LIGHTS that they pair SHINee with wg and seriously i never thought of these pairs before but after some time..i fall for them seriously..hahaha..especially 'o-ye' couple..hehehe..enjoy~~
Monday, April 5, 2010
Classic City Brew Fest
Classic City Brew Fest
April 11th, 2010
2:30pm – 6:00pm
Foundry Park Inn
295 East Dougherty Street
Athens, GA
http://www.classiccitybrew.com/
April 11th, 2010
2:30pm – 6:00pm
Foundry Park Inn
295 East Dougherty Street
Athens, GA
http://www.classiccitybrew.com/
Owen Ogletree is one of the best beer writers in the country and he has been putting on this little gem of a fest in Athens for years now. Limited to only 750 people come out and get up close and personal with a bunch of fellow beer freaks and geeks.
World Beer Festival
World Beer Festival
April 24th, 2010
12pm – 4pm and 6pm -10pm
Moore Square
Downtown Raleigh, NC
http://www.allaboutbeer.com/
April 24th, 2010
12pm – 4pm and 6pm -10pm
Moore Square
Downtown Raleigh, NC
http://www.allaboutbeer.com/
The fine folks at All About Beer Magazine put on this annual throw down. Breweries from all over the country even ones that you cannot get in the Southeast make it a point to represent at this one. Come out and wish Left Hand’s own Jason Ingram a Happy Birthday and He’ll hook you up with a special stash selection.
Sunday, April 4, 2010
Noble Experiment
A spritz of bitters, a splash of soda, egg yolks, egg whites, cucumber, mint, lemon, cherries, blackberries, not to mention the actual hearts of gin, whiskey, but never vodka are all possibilities to wash over your tongue and warp your mind when you enter Noble Experiment. You might not be able to see it from the street, and if you can even manage to find it entry is not guaranteed without a reservation which are set via texts. This catacomb-eque room oozes elegance, from the a flickering red sign upon a deeply stained wooden wall in the oppressively small entryway, spooky gold skull wall first visible upon entry, mirrored end tables, only a handful of white vinyl booths, an overwhelming white and crystal chandelier dangling from a ceiling covered with gilded images of duchesses and the English countryside. Did I mention this was a secret bar?
It only fits 25 to 30 people at a time, and entry is not open. This month old aptly named Experiment promises to be one of San Diego's hottest new trends, and I'm predicting a major hot spot for impressing first dates. With drinks about $10 a pop, it's not a major steal that keeps tongues wagging about the mystery of the place, it's the ultimate hand-crafted cocktail served by true spirit masters that will keep the place as packed as it can be; with only 8 barstools, it proves to be an exclusive club indeed. A short menu is available for those mystery-seekers enjoying the experience and mystique rather than in search of a pre-Prohibition style drink, but with old methods with a new twist, I predict that within a month there will be a waiting list to attend the Noble Experiment. I'd recommend staying as close to the bar as possible- it was a treat and a delight to witness a true artist at work. I'm sure for a nice chat the booth would prove a cozy and intimate setting, but why go to a psuedo-chemistry lab and not observe?
I confess, I'm already guilty of diluting the secret, which I hope people are able to continue to enjoy despite the inevitable mystery being solved by the general population. Once the secrecy of the location and experience get completely overrun by the Gaslamp rats, at least the cocktails will speak for themselves. You can't knock any bartender that asks you if you have any allergies before hand-crafting a drink complete with impurity-free hand-cracked ice! To those interested in any standby drink served at a meat market in order to complete some sort of Friday night hopeful carnal fulfillment, don't bother. There's a fantastic beer bar in the front of the building. However, for any adventure seeker, liquor fanatic or not, looking for an exciting alternative to the standard PB or Gaslamp experience, don't be shy about trying it out. It will definitely leave you wanting more.
It only fits 25 to 30 people at a time, and entry is not open. This month old aptly named Experiment promises to be one of San Diego's hottest new trends, and I'm predicting a major hot spot for impressing first dates. With drinks about $10 a pop, it's not a major steal that keeps tongues wagging about the mystery of the place, it's the ultimate hand-crafted cocktail served by true spirit masters that will keep the place as packed as it can be; with only 8 barstools, it proves to be an exclusive club indeed. A short menu is available for those mystery-seekers enjoying the experience and mystique rather than in search of a pre-Prohibition style drink, but with old methods with a new twist, I predict that within a month there will be a waiting list to attend the Noble Experiment. I'd recommend staying as close to the bar as possible- it was a treat and a delight to witness a true artist at work. I'm sure for a nice chat the booth would prove a cozy and intimate setting, but why go to a psuedo-chemistry lab and not observe?
I confess, I'm already guilty of diluting the secret, which I hope people are able to continue to enjoy despite the inevitable mystery being solved by the general population. Once the secrecy of the location and experience get completely overrun by the Gaslamp rats, at least the cocktails will speak for themselves. You can't knock any bartender that asks you if you have any allergies before hand-crafting a drink complete with impurity-free hand-cracked ice! To those interested in any standby drink served at a meat market in order to complete some sort of Friday night hopeful carnal fulfillment, don't bother. There's a fantastic beer bar in the front of the building. However, for any adventure seeker, liquor fanatic or not, looking for an exciting alternative to the standard PB or Gaslamp experience, don't be shy about trying it out. It will definitely leave you wanting more.
Saturday, April 3, 2010
saengil chukahye hyukkie!!~
saengil chukahye dear hyukkie!!..or suppose i call u hyukkie oppa?..haha..anyway, u r getting older so start acting like ur age..haha..but no worries..i really like your dorkiness, playfulness and randomness..but i still like your laugh and smile the best..when you laugh..straightaway i can recognize u..XD..keep on hwaiting..i'll cherish you till forever..good luck in your future undertakings and
Friday, April 2, 2010
[AWARD] someone gave it to me..
thanks to xeera unnie for this award..unnie gives this award sincerely, right?..not coz i 'merajuk' kan?..haha..joking2..this one is from her as well..hehe..well, she's a good unnie indeed..kekeHere the rules to accept the award:1. Thank & link the person that gave you award.2. Pass this award to 15 bloggers you've recently discovered and think are fantastic.3. Contact the bloggers and let them
Thursday, April 1, 2010
333 Pacific
What I wouldn't give to have the Midas touch! David Cohn seems to have found out the secret of turning all he touches into gold based on his extremely successful restaurant group, which covers 11 restaurants in San Diego and 1 in Maui. I had the opportunity to meet him at a food trade show before the opening of his 11th restaurant in Oceanside last year, and was struck by his pleasant demeanor, ability to cut the business chit chat bullsh*t and speak frankly without the hint of rudeness or elitist superioriy. To be honest, if I was in his shoes I'm not so sure I'd be so nice!
His latest venture, North County's 333 Pacific off the Oceanside pier, is still in its infancy and yet has been met with more acclaim and praise than many more established restaurants over years of toil. Multiple awards have already been won; steak and seafood blend together for a wildly innovative and solid menu, and with hundreds of their hand-selected vodkas from around the world, not to mention a formidable wine list to pair the food with, it's a match made in heaven. Entering the restaurant you are met with a mix of people- mostly nicely dressed 20 and 30somethings hobnobbing in the dimly blue lit vodka lounge, maybe a small handful of kids who haven't reached their teen years, a whitehair here and there, and what seemed to be the most attractive waitstaff in Oceanside. It was extremely upscale with no snobby overtones whatsoever. The view is unbeatable, and the space is large enough to accommodate an intimate pair or a huge family gathering.
Ashton and I had been trying to find an excuse to make the 40+ minute trek up to North County and justifying spending what promised to be a triple-digit meal. Based on 333's reputation, this was not the kind of place that we would be able to hold back. We finally had the opportunity for our 2 year anniversary, and to seal the deal I made sure to make the reservation online. A unexpected pleasantry I found was the "special requests" option on the browser. "Sure", I thought, "I'll just ask for a nice, intimate table and they'll do that. Doesn't hurt to ask, right?" Apparently not! Once we got there, we were quickly escorted to one of the enclosed-patio tables with a stunning view of the Pacific. Unfortunately, our reservations fell after the sun, but the people watching was just as good.
Surprised with the good start, we only had to open the menu to be even more impressed without having touched a bite of food. The waitstaff was impeccable. Elegant without being stuffy, knowledgeable without being snobby, the waiters danced around us in a constant ebb and flow of service without once interfering with the actual experience. Since we both had fish on the mind, we decided to start with a steak appetizer. A Kobe beef tartare salad was the special of the evening, and it came as though the greens were picked upon ordering and the meat had simply been peeled off a live animal. Lightly seasoned with pepper, the steak was just warm enough to accent the chilled greens with tossed veggies and a light Asian dressing. Absolute balance on a plate.
For the main course, Ashton decided to go for one of the more 'comfortable' dishes offered- wild striped bass sauteed with a sweet velvet corn sauce and paired with Maine lobster fritters. This proved to be a heavier dish, but one that sat well with the tastebuds! Velvety was the perfect adjective for the sauce, which was ladled with the perfect amount over the absolutely divine fish. I swear it was fresher there than much of the fish you could get on the East Coast! The fritters, though a side, spoke loudly and declared that yes! The word "fritter" can be found even here in the swanky Southern California food scene! Maine lobster is some of the best in the world, and that was proven again and again with every bite.
However, once I spied the word "ahi" on the menu, my mind was made up. The sashimi grade tuna came to life on a bed of elegantly steamed sushi rice and baby bok choy with an enhacing shiitake miso soy sauce. For some reason, I can never get bok choy quite right, and I still manage to enjoy the Asian green, so imagine my delight when I come across it when it prepared not just correctly, but magnificently! I've always said that if I were to work in a kitchen I would love to be a saucier, because I find that the true art lies with the details. Sashimi grade ahi tuna is hardly a blank slate to start with, and the addition of a delicately crafted sauce is the backbone that separates the simply good dishes from the award-winning, orgasm-inducing ones.
How, you might ask, could we find room for more? I can assure you that no bit was left on our plates as we obediently followed our mothers' instructions to clean our plates. Our server, seemingly via a psychic connection, offered us an anniversary dessert, but we quickly decided upon the pumpkin and white chocolate mousse cheesecake. I love the word "cheesecake". How can you go wrong with cheese AND cake?!?!
Just another special, unexpected touch to seal the wonderful experience of the evening. Many kudos to the chef, waitstaff, and obviously talented team of fine restauraneurs. An absolute must.
(FANMADE) History of SM Line (SM Fan clubs fan cheers Compilation)
i really love kpop fandom!..now u can see the power of fans..i'm truly love cassielf..^^
heenim, da hae and geun seuk for youngstreet
well, it's sbs youngstreet where heenim becomes da dj..and i really like the pic above coz i adore them three like a lot!..=)
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