We received a very nice letter from Ms Alice Faye Wheeler in the mail today. She expresses herself eloquently - and certainly has a full grasp of her signature.
We’ve just received a bit of exciting breaking news at the Portland Monthly headquarters: Saucebox, Bruce Carey’s very hip Asian-fusion happy-hour mecca, has announced that it has a new executive chef coming aboard. The job goes to Jason Neroni, who has previously headed up the kitchens at Southern California’s Blanca , Manhattan’s 10 Downing, and Brooklyn’s Porchetta (now closed).
Saucebox’s former executive chef, Gregory Gourdet, is now at Departure, the sleek Asian restaurant atop the Nines Hotel.
More details on Neroni’s plans to come…
Saucebox’s former executive chef, Gregory Gourdet, is now at Departure, the sleek Asian restaurant atop the Nines Hotel.
More details on Neroni’s plans to come…
NY TImes gives you the news after its over. I saw the post just before, and the bird just after, lunch time on 10/21.
heres todays schedule for the rally to restore sanity on comedy central. if anyone wants to join my satellite brigade ill be performing the rally to restore cleanliness to my apartment all afternoon. we can bring change to my sheets and clean up wash and tone once and for all! mops optional. bring a box of swiffer refills as seating will be seedy.
Markus Lüpertz is about to erect another sculpture in a public space, and in the past his work has been, to put it kindly, misunderstood.
While I'm bashing vendors, Microsoft IE6 is a canonical example of "hoisted by his own petard."
Ha, ha.
Ha, ha.
http://www.vimeo.com/14396708
To Whom it May Concern....
http://www.davidnolangallery.com/exhibitions/2010-11-11_steve-dibenedetto/press-release/
sdb
- Michelle S 10-29-2010 10:53 am [add a comment] [edit]
http://www.davidnolangallery.com/exhibitions/2010-11-11_steve-dibenedetto/press-release/
sdb
- Michelle S 10-29-2010 10:53 am [add a comment] [edit]
Steve DiBenedetto
Who Wants to Know?
November 11 - January 8, 2011, Reception: Thursday, November 11 from 6 - 8 pm
David Nolan Gallery
527 West 29th Street
I won't be in town, but look forward to definitely seeing the show!
Who Wants to Know?
November 11 - January 8, 2011, Reception: Thursday, November 11 from 6 - 8 pm
David Nolan Gallery
527 West 29th Street
I won't be in town, but look forward to definitely seeing the show!
This week in the magazine, Peter Schjeldahl reviews the Paul Thek retrospective at the Whitney Museum of Art. Here Schjeldahl looks at Thek’s work, from his wax sculptures and self portraits to his more recent abstract paintings.
Not exactly food, more of an ingestible substance. Medium size me!
Tricks of the trade: lossy compression aims to remove the stuff that's least perceptible.
Note: The article makes an over simplification. The primary channel is "luma" which is derived from R,G and B. G is a big contributor to luma. By the way, the human visual system works amazingly well considering how much it sucks. Lossy compression is about taking advantage of the suckitude.
Note: The article makes an over simplification. The primary channel is "luma" which is derived from R,G and B. G is a big contributor to luma. By the way, the human visual system works amazingly well considering how much it sucks. Lossy compression is about taking advantage of the suckitude.
Via Kottke, paintings by Andy Denzler that look like highly compressed jpegs. Sort of Richter like?
I've written about it previously, but we had another amazing meal at Fore Street in Portland Maine. This included the best oyster of my life (corroborated by Janet) which was from Nonesuch Oysters. Also on the table were an amazing trio of terrines (including boar foie gras), some lobster as part of a seafood crudo that was (and I know it sounds like I'm exaggerating here) again the best I have ever had. For entrees we had a duck, a steak, a rabbit (cooked on a spit over an open fire) and a pasta dish all of which were perfect. The reasonably priced '81 Lopez Tondonia was no longer on the list, but I took a shot in the dark on a California Pinot (I know, I was feeling a little crazy) from Drouhin (a burgundy producer who I didn't know had something going in California) which turned out great. There is some slanderous talk about how I got a little drunk and wouldn't stop telling our waitress how great everything was, but I'm sure that's exaggerated and I acted with perfect composure.
In any case, still highly recommended.
In any case, still highly recommended.
#5 Plastics and Brita Filters Voluntary Take-Back Program #5 plastics and Brita filters
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Preserve, Stonyfield Farm, Organic Valley, and Brita have teamed up to collect and recycle number 5 plastics leaving NYCWasteLess (like some yogurt cups, hummus tubs, and other food containers) and Brita® pitcher filters leaving NYCWasteLess.
These items can be recycled via the Preserve Gimme5 program leaving NYCWasteLess by bringing them to a participating Whole Foods location leaving NYCWasteLess or Green in BKLYN leaving NYCWasteLess. Caps can also be sent to Aveda for recycling through its Recycle Caps Program leaving NYCWasteLess, which are then sent to Preserve.
Voluntary take-back programs such as these enable the recycling of certain rigid plastics that would be uneconomical to recycle through NYC's curbside recycling program.
Share/Bookmark
Preserve, Stonyfield Farm, Organic Valley, and Brita have teamed up to collect and recycle number 5 plastics leaving NYCWasteLess (like some yogurt cups, hummus tubs, and other food containers) and Brita® pitcher filters leaving NYCWasteLess.
These items can be recycled via the Preserve Gimme5 program leaving NYCWasteLess by bringing them to a participating Whole Foods location leaving NYCWasteLess or Green in BKLYN leaving NYCWasteLess. Caps can also be sent to Aveda for recycling through its Recycle Caps Program leaving NYCWasteLess, which are then sent to Preserve.
Voluntary take-back programs such as these enable the recycling of certain rigid plastics that would be uneconomical to recycle through NYC's curbside recycling program.
book 'em danno!
