We do not want muslims here... No queremos musulmanes aqui...

Ebram. Born and raised in Egypt. Copt Christian.

The horror of terrorism sometimes seems a distant problem. However, I was impressed when Ebram told me that he was expelled out of a pub in Montmartre just because he seemed to be Muslim.

I just spent four wonderful days in Paris and my visit was mainly a touristic thing. Nevertheless, I had enough time to meet some people from all over the world and listen to their stories.

To me, Paris represents a living symbol of the western civilization, an example of freedom and tolerance. I could see with my eyes the fear of people, the streets were empty, the city was awaking of a horrific nightmare, and the army was patrolling everywhere, especially in the most touristic places. I understood the fear, I saw the pain of the city in Plaçe de la Republique. Especifically, I have the image in my mind of an old woman that was burning a candle in the memory of an 18 years old girl who was killed in the attacks.

However, I just thought that that terror must not undermine the values of our western culture. We are the light in the darkness of the intolerance and in the moment we allow this kind of thing to happen we are losing what make us unique and we are losing the battle. Paris is a moveable feast said Hemingway, and we must keep it that way...

Ebram:

Nacido y criado en Egipto. Cristiano Copto

.
El horror del terrorismo a veces parece un problema lejano. Sin embargo, me impresionó cuando Ebram me dijo que fue expulsado de un bar en Montmartre sólo porque parecía ser musulmán.

Acabo de pasar cuatro días maravillosos en París y mi visita era principalmente una cosa turística. Sin embargo, tuve el tiempo suficiente para conocer a gente de todo el mundo y escuchar sus historias.

Para mí, París representa un símbolo viviente de la civilización occidental, un ejemplo de libertad y tolerancia. Pude ver con mis ojos el miedo de la gente, la ciudad se despertaba de una pesadilla horrible, las calles estaban casi vacías, el ejército patrullaba los lugares más turísticos. Entendí el miedo, vi el dolor de la ciudad en la Plaza de la República. específicamente, tengo la imagen en mi mente de una mujer mayor que encendía una vela en la memoria de una niña de 18 años que murió en los ataques.

Sin embargo,  yo sólo podía pensar que el terror no debe socavar los valores de nuestra cultura occidental. Somos la luz en la oscuridad de la intolerancia y en el momento en que nos permitimos este tipo de cosas suceda estamos perdiendo lo que nos hace únicos, y por ende la batalla. París es una fiesta móvil, dijo Hemingway, y debemos mantenerlo así ...

Secco Wine Bar Critique. Cary Street. Richmond

Secco Wine Bar Critique. Cary Street. Richmond

http://www.seccowinebar.com

Discovering Richmond culinary bids has become with time an interesting gastronomic experience. The wide range of little restaurants with a strong identity is becoming a characteristic signature on the cookery offer of Virginia’s capital. Suggestions of the local press and some friend’s recommendations made me want to explore this little bistro located on a Cary street corner.

Seco Wine Bar is presented by local press as a restaurant which respects the product and has a wide list of international wines (Pickeral). It has a convenient location that makes more desirable to give it a try. Since you come in, you can appreciate the importance of wine trough a vast list displayed on the wall. Although, I have to say the place inside remains a little bit unwelcoming and cold. The dark color of the ceiling, the lack of light, and the need of additional space makes it a little bit obscure and foggy. However, the candles on the tables at night, the welcoming staff and the muttering of people (mostly packed on weekends) contributes to a cozy perception. The dinner menu offer is unpretentious and straight. Nine entrees, eight main courses and three desserts, plus a five course tasting menu with vegetarians and gluten free options. (Secco).

I habitually say that the company is the best side for any meal. Mine last Saturday was without any doubt the perfect combination. My friends Kassie and Amanda were the ideal garnish for this meal. We decided to start ordering a glass of Lopez de Heredia 2006. As well as a cheese and meats table and a Tortilla tapa (Small ration). Speaking about the wine itself, it had a clear and bright Rubi color, with a persistent aroma and smooth and fresh taste. The composition of this Rioja Crianza was Tempranillo grape (65%) and Garnacha (25%) with some Mazuelo and Graziano and other types of local grapes. (Wineries, Lopez de Heredia). Speaking about the appetizers, at first it shocked me that the chef decided to bake the Omelet instead of cooking it in a pan. I expected it to be dry and chewy. Nonetheless, I found it juicy and savory. The potatoes were well cooked and crispy on the outside. The egg coverture had a perfect golden color and the presentation was attractive and balanced. The cheeses and meats were suitable for the casual conversation, and slow dinner that we were having and the flavors of the cheese, prosciutto and calabresse salami matched perfectly with the red wine, all of the three different cheeses (Garrotxa, Brebirousse d'Argental and Langa la Tur Brunet) had a strong personality and a completely different flavor from the other. In addition, they were displayed with some nuts, jam and crostini’s on a slate board, which made the food attractive and visual.

After this first impression Kassie, Amanda and me were more than interested to explore deeply the menu. We decided to change the wine and our server recommended us to cross the Spanish border and get immersed in the Bordeaux Region. We continued with a Chateau Lescalle Bordeaux Superieur 2011. This wine presented balanced dark tannins with a strong weight, but an appropriate freshness and acidity (Voss). The Grape variety was Bordeaux blend red which is a mixture of Bordeaux region local grapes. We accompanied this wine with a Four Beast meatballs (Pork, chicken, beef and lamb) and a Ribollita. Unfortunately, The meatballs were a little bit uncooked. So we decided to resent them to the kitchen, unluckily waiting too much for it to come back. However, the flavor it was good and savory. Finally, the Ribollitta was perfect for the rainy day. The vegetables and beans where impeccably cooked and the sauce of the stew full of taste. Though, the presentation was artless. It did not really called your attention.

We finished up our meeting ordering some desserts and Amontillado wine. The Amontillado is characterized by its slightly sweet and dry flavor. The taste of this wine should be woody, with notes of tobacco, honey, vanilla and coffee. However, the wine was served extremely cold so we had a hard time trying to identify those flavors. We needed to warm it up a little bit before we could drink it. About the desserts we all were really pleased. The chocolate cake was smooth and spongy with a strong chocolate flavor well balanced between the sweetness of sugar and the bitterness of cocoa.

In conclusion, we all agreed that Secco was a really positive experience. We only perceived minor incidents like the wine temperature, the uncooked meatballs and some minor concerns like the cold decoration of the place or the presentation of the Ribollita. I found the wine a little bit overpriced but the general price of the dinner was fair.

Bibliography:

Pickeral, Varmit. Richmond Times Distpach. 25 June 2010. <http://www.richmond.com/entertainment/article_f072e1e6-ffec-5447-923f-5c5938ac5993.html>.

Secco. http://www.seccowinebar.com/. 09 october 2015.

Voss, Roger. http://buyingguide.winemag.com/catalog/chateau-lescalle-2011-red-superieur. 1 9 2013. 5 10 2015.

Wineries, Lopez de Heredia. http://www.lopezdeheredia.com/english/vinos/cubillo.html. 2012. October 2015.

La Carboneria Sevilla

La Carboneria: Calle Levies 18. Sevilla / 18th Levies street. Seville

Pocos bares en la milenaria ciudad de Sevilla tienen tanta solera como este. Situado en pleno Barrio de Santa Cruz, la Carbonería es el perfecto lugar para encontrarse con el misterioso duende que habita entre los callejones de la capital hispalense.

Fundada en 1975 con los últimos coletazos de la dictadura franquista, este antiguo despacho de carbón se convirtió en el punto de encuentro de la Sevilla mas bohemia y folclórica. Gracias a la dirección del gran Paco Lira.

Sin duda es un lugar de referencia para una noche en la que te sientas libre y sin ningun animo mas que el de encontrar algo original y auténtico. Un momento irrepetible y único en un ambiente acogedor en el que se respira arte por los 4 costados. Desde un pianista interpretando, a un recital de poesía, una improvisada escena de teatro popular o lo que es mas común en las noches de verano, un improvisado espectáculo flamenco.

Concretamente eso fue lo que me encontre el pasado mes de Julio. Un guitarrista una cantaora y un anciano cantaor habitual del lugar. Bulerias, soleares y rumbas acompañaron a las cervezas que Emy, Patricia y yo disfrutabamos con una sonrisa junto con otros 20 soñadores que como nosotros se dejaban querer por el duende sevillano.

Con la muerte de Paco se va un grande de la noche sevillana. El barrio de santa cruz llora su pérdida, pero entre las paredes de este templo del arte sigue y seguira vagando su alma bohemia. Mostrando a los extrangeros un atisbo del arte del flamenco o reuniendonos a los mas castizos de Sevilla con lo mas profundo de nuestra alma.

Few bars in the ancient city of Seville have as much history as this one. Located in Barrio de Santa Cruz, Carboneria is the perfect place to meet the mysterious soul or "duende" that lives in this famous Spanish city. Founded in 1975 with the last breath of Franco´s dictatorship, this old coal shop became an space for freedom seekers and bohemians from all over the country. Always with the mentorship of the great Paco Lira.

From a pianist playing to poetry reading or what is most common on the hot Seville nights, an impromptu flamenco show La Carboneria it is certainly a must in the sevillian night for those moments when you feel free and without any expectation more than finding something unique and original. An unrepeatable moment in a cozy environment where you can breathe art, music and friendship.

Specifically this is what i found in the month of July. A singer and a guitarist  playing Bulerias, Soleares and Rumbas, while Emy, Patricia and I enjoyed our cañas (Small beers, served extra cold) with some olives. Us and 20 other dreamers like us, smiling, transporting ourselves with the hypnotic rhythm of flamenco.

With the death of  Paco Lira an icon of Sevillian night leaves. Santa Cruz cries his loss, but his effort, his creation will never die. La Carboneria will be always a place for bohemians trying to begin in the music industry, or flamenco dancers wanting to show his abilities. Travelers from all over the world continue to come every night to understand a glimpse of flamenco art and the citizens of Seville continue going when they feel their soul needs it.

Gracias Emy....

https://www.youtube.com/watch?v=BAhYUnCP1dI

El puente

Todos los viejos de aquel pequeño pueblo en mitad de la nada se lo habían explicado una y otra vez: La forma mas segura de cruzar aquellos montes es el camino del norte niña, le decían con sus cabezas gachas asintiendo todos ellos al unísono. Pero ella tenia una incomoda sensación en el estómago que le hacia dudar, cada uno de aquellos viejos contaba su historia a su manera, eligiendo las palabras cuidadosamente pero sin querer entrar en demasiados detalles. Eso la inquietaba. Su travesía hasta aquel pequeño pueblo no había sido fácil. Pero el camino parecía despejado y seguro, la primavera la reconfortaba y la animaba a confiar en aquellos desconocidos que le habían asegurado que no había nada que temer. De todas formas, el miedo era algo que ya había vencido en otras ocasiones.

Sin mas compañía que su mochila Cristina se adentró en el bosque y anduvo largo tiempo, distraída con la vida que brotaba a su alrededor. Hasta que por fin lo vio. Aquel puente medio derruido y angosto era tal y como ellos lo habían descrito, la tranquilidad del agua reflejaba a la perfección el perfecto arco que cruzaba el rió. Cristina comenzó a atravesar el vado, observando su silueta en exacto compás hasta que llegó a su mismo centro. Su reflejo la inquietaba, era demasiado real, demasiado bello, atractivo y poderoso. Sin poder parpadear Cristina observó hipnotizada cada uno de los detalles de su propia silueta y absorta contempló como su reflejo tendía una mano invitándola. Parecía estar tan cerca... tal vez si estiro mi mano lograre tocarlo; se decía a si misma mientras su cuerpo se corvaba peligrosamente sobre el borde del puente. La tenía tan cerca... ya casi estás... sus ojos azules miraban profundamente el fondo de su propia alma mientras su nemesis mostraba una cálida sonrisa. Era inevitable, su cuerpo cedió a la misma gravedad cayendo desde lo alto del puente a la fría agua que la había cautivado. Un golpe de realidad invadió su mente. Toda la paz del rió se vio interrumpida por el agua en movimiento, el bello e irreal reflejo desapareció y Cristina lamentaba su torpeza. Será mejor que me ponga en marcha dijo sintiéndose estúpida y tratando de escurrir el agua y sacudir su ropa mientras se encaminaba de nuevo al sendero. Allí estas, se dijo, tras andar otro buen rato. En la lejanía apenas se vislumbraba el inmenso y fértil valle del que tanto había oído hablar. El sol lo iluminaba en toda su grandeza y un impulso casi instintivo, nacido desde lo mas profundo de su ser movió su cuerpo hacia delante. Cuando llegué allí será primavera...

Foto de Kilian Shonberger

Tazza Kitchen critique. Short Pump Richmond

Tazza Kitchen. Short Pump. Richmond VA.

http://www.tazzakitchen.com/

D texted me yesterday to go to this Little Place in Short Pump. He always recommends nice places to go and his job as a professional chef makes him the ideal person to discover new culinary experiences. Also, He always have a nice and funny story to tell and sometimes even really surprising ones...

The ambient and decoration of the place was modern, fresh and intimate. two big ball ovens and a guy making pizzas gave the place a Italian and cozy ambient that I enjoyed while I was walking to our table outside (I need some SUN!!! haha) . I have to say though, that the place needs extra illumination inside.

I started with a Reisling white wine that it was too much sweetness in my life. Changing to beer straight forward. When D arrived we start picking different things to share from the menu. The roasted coli flowers where really good and tasty, crispy and with the combination of the roasted peppers and the touch of garlic make them a perfect appetizer. The amount though was scarce. We kept going with the Scallops with sweet potato risotto, fried sage and brown butter. The scallops where tasty and well-cooked but the risotto did no match the main flavor. Was too sweet for me and did not had anything in common with the scallop taste. The last course was delicious. We ordered the fish taco with corn tortillas, tomatoes confit, pickled red onion, radish & jicama, calabrese mayo and crunchy quinoa. Everything was balanced and well presented. The fish was not overcooked and the flavors fit together well. Finally to end our gastronomic experience we ordered the Gelato and Cake a kind of brownie cake with caramel ice cream and basil on top that was delicious. But i have o say that instead of planting a basil leave on top of the ice cream is better to cut it like parsil and spread it all over the plate to get the refreshing taste of this herb in every single bite.

You should go here for a casual date (match.com date right next to us) or o try a new different place. Speaking about $ I found it a little bit expensive (75.00), but the service was professional and since I walked in and saw the place decoration I expected to be expensive, so it was not a surprise. If you go around try the pizzas and leave a comment. ;)

Easy cocktails for spring time

Want to make a special event at home? Tired of the Mimosas and Margaritas? here I leave you 3 simple (and not that famous) cocktails to make in less than 5 minutes. Use them to refresh your friends/date or whatever specimen that you invite to lay in your couch.

Tinto de Verano: Easy as sh... one part of red wine and one part of lemonade (Sparkling better) or orange fanta. Serve it in a tall glass with a lot of ice and some lime or orange slices (good wine = good flavor but please do not use a Rioja Reserva or a puppy will die).

I love this drink. It is really popular in Spain when the Spring comes!

Rebujito: this drink its all good memories... Very popular in the south of Spain during the Feria de Abril and really refreshing too. The only problem is that you need Manzanilla to prepare it (White Sherry wine) so you will need to go to Whole Foods and spend a bit more of money to get it. But trust me, it worth it!

One part of Manzanilla and one part of Seven Up or Sprite. Personally, I like to put some mint or spearmint leaves on it. Prepare a big jar with a lot of ice and serve it in small glass without any ice and one or two leaves of spearmint.

Spritz: Mamma mia questo cocktail è meraviglioso!! there is many variations to make this Italian Cocktail but, the one that I like the most is:  Two parts of white whine and one part of Apperol. Serve it with ice and a slice of orange. This is a very refreshing Italian cocktail that I absolutely Recomend. the bitter taste of Apperol and the refreshing touch of white wine makes it ideal for a BBQ outside or a meeting with friends! I am pretty sure that you can find Apperol in a specialiced liquor house or a place like Whole Foods. As I said with the Rebujito it worth to search for it.

Sushi Time! Critique. Kobe Japanese Restaurant

Kobe Japanese Restaurant. Downtown Richmond.
Richmond VA

http://www.kobesteaksandsushi.com/

Probably your first encounter with Japanese cuisine has been through Sushi. I don't blame you. I love these little pieces of uncooked fish and the mix of the flavor with the soya sauce and the spicy touch of Wasabi. But, at least me, every time I jump in a new Japanese restaurant I am excited to see what new things they can offer. Well, last weekend Kobe was the perfect example...

My friend L and I went as a casual dinner to get some quick sushi and a couple of Kirins. But, we were quickly surprised with the variety, tasty and attractive presentations of the food and the modern and woody decoration of the restaurant.

I especially recommend the sushi specialty rolls. You can find an attractive mixture of flavors (cooked options for the reticent) and even some made of meat or vegetables. Three rolls later (Chicken teriyaki roll, Spicy lobster and shrimp tempura) and 27 dollars each we ready to go, but willing to come back to taste the heavy artillery! Gosh I need to taste that Hibachi grill!!, I promise to keep you posted J

Probablemente tu primer encuentro con la cocina japonesa haya sido a través del sushi. No me extraña. Me encantan estas pequeñas piezas de pescado crudo y la mezcla de sabores con la salsa de soja y el toque picante del Wasabi. Pero, al menos para mí, cada vez que entro en un nuevo restaurante Japonés estoy deseoso de ver que nuevas cosas pueden ofrecerme. Y el pasado fin de semana en Kobe fue el ejemplo Perfecto…

Mi amigo L y yo fuimos allí de manera casual para cenar algo de sushi y bebernos unas cuantas Kirins. Pero, nos sorprendimos rápidamente con la variedad, sabor y atractivas presentaciones de la comida y la moderna (madera como material principal) decoración del restaurante.

Especialmente recomiendo los Sushi rolls. Puedes encontrar una atractiva variedad de sabores (opciones completamente cocinadas para los más reticentes) e incluso algunos rollos hechos de verduras o carne. Tres rollos después y 27 dólares por cabeza (Pollo teriyaki, langosta picante y tempura de gambas) estábamos listos para irnos pero deseando volver para probar la artillería pesada. Necesito probar esa parrilla Hibachi. Prometo manteneros informados J

Wine plus Cheese? Take a look at this.

Thinking about a perfect night at home? check the type of grape of your favourite wine  and pair it with the best cheese!!

What flavors should you find in a glass of wine?

Critique. The Rogue Gentleman.

The Roge Gentleman. Richmond. Virginia:

http://www.theroguegentlemen.com/

Good company usually predetermines a good dinner and it was the case yesterday. L always know how to make me smile, but I am afraid that the food of this little restaurant  downtown Richmond was not that good.

I started ordering a seasonal Caipirinha, which was pretty good, balanced and with spring flavors. With a strong presence of honey in  place of brown sugar. The bartender made a good use of citrus, resulting in a refreshing and a great reinterpretation of the classic Brazilian cocktail. L ordered a smoked bourbon based cocktail. I have to say that bourbon is not my thing, but L liked it. About the presentation of the bourbon drink, I would say that I like to keep things simple. An extremely fancy and small glass without any ice does not add anything to the cocktail.

Speaking about the food, we ordered some things to share. Before L arrived, I ordered the Parker house rolls. This little brioches were delicious and it made me remember the taste of a homemade croissant. In addition, the touch of the Maldon salt increased the flavor of it and gave it tastes of pretzel. When L arrived, we ordered the roasted artichokes with guanciale, anchovy butter, fava beans, black olive and hazelnuts. Despite the artichokes were a little bit uncooked the flavor was really good. They cook it with respect to the product and we noticed the taste of fresh seasonal artichokes. with a great and imaginative presentation. We kept going with the spring risotto with asparagus, English pea, fava bean, spring onion, leek top and Parmesan: what I would highlight about this course is the complete lack of flavor. The rice was insipid and the presentation of the dish needs some color. I have to say that to make a tasty risotto just using vegetables is hard but we had to eat individually the asparagus or the English pea to search some flavor in the dish. Finally we order the Beef tartar with preserved lemon relish, beet mustard and hazelnuts. I am sorry to say that the taste of the course was basically lemon relish it was so intense and present that I could not find the flavor of the meat. However, the homemade potato chips used to serve the tartar where really good and tasty. 70 $ dollars later we were full but with a desire for more.

In conclusion, the cocktail bar and the bartender are without any doubt the best thing about this little place. You can pick the flavor that you want to experience and the bartender will make a personal drink for you. L and I however, were not so lucky with the food. Maybe we should come back another day and try different things, but I think I will wait for the Fall menu!