01.12.2011., četvrtak

GLASS TOP BISTRO TABLE : GLASS TOP Glass top bistro table : Small glass table lamp : White lacquer dining table. Glass Top Bistro Table bistro table small, usually round table used for smaller meals and/or bar use. Taller versions of this are called bar tables and their heigh accomodates bar stools. Bistro tables are usually only large enough to crowd four people around them and doesn’t have room for full meals without serious crowding. Term conventionally refers to a round table about 40" in height designed for small spaces and intimate dining. It is common for people to also refer to bistro tables as pub tables. Find a pub table. A Bistro Table is a small, well designed table that is perfect for small spaces such as your kitchen or closely seated restaurants. glass top Any table whose playing field is covered by a sheet of glass. Prevalent in pubs in England. This refers to a foosball table that is topped with glass. Suzanne Fry at the Farm to Fork Events dinner The first Farm to Fork dinner of 2011 was served up Saturday under welcoming skies at a spot that may sound familiar: Fry Family Farm, the source of those hardy veggie starters sold around the Rogue Valley. As Farm to Fork Events did last year, organizers are putting on a series of dinners from June through October at different farms, orchards and ranches. Ingredients for each dinner are unique, dependent on what mother nature and caring producers and growers are able to make ripe and ready that day. The intention, beyond reuniting people with the source of their food, is to spotlight local food producers, chefs and winemakers, and remind us that, like a big family, we’re dependent on each other. Strangers gather, spend the evening sharing a meal at communal tables and leave feeling reassured that there are others who believe in the locavore philosophy. Like every part of this genuine experience, Fry Family Farm is not an invented name; there is a real family. Steven, Suzanne, their five daughters and other Fry family members greeted the 135 Farm to Fork supporters at their Medford farm. “You are part of our family now,” said Suzanne Fry, her arms open wide. At the beginning of the event, guests gathered near greenhouses filled with basil and kale, and tasted fresh asparagus and crostini topped with duck confit and sorrel pesto. With glasses of 2010 Abacela Albarino in hand, Steven took everyone on a tour of the fields. He stood in front of tidy rows of tomatoes and explained how much he appreciated being treated like a “rock star”: “I’ve been waiting 30 years for this,” he said, cracking up the crowd for the first of uncountable times throughout the evening. Later, Rogue Valley Brambles’ owners Ken and Susan Muller confessed that it took an hour to pluck each duck for the evening’s entree. They also introduced their newborn son, Oren, and said they will be hosting a Farm to Fork dinner July 30 at their Talent farm. Other speakers were Chef Braden Hitt of Smithfields in Ashland; Abacela winemaker Andrew Wenzl and vineyard manager Alex Cabrera; and Tracy Harding of the Rogue Valley Farm to School program, the recipient of the evening’s donations. At the end of the evening, Farm to Fork’s service manager, the beautiful Erin Daugherty, surprised founder Matthew Domingo with a strawberry birthday cake. Everyone sang “happy birthday” to the 34-year-old chef, just like…family. Menu: Farm to Fork dinner at Fry Family Farm in Medford, June 11, 2011 Chef: Braden Hitt of Smithfields in Ashland Appetizers: Rogue Valley Brambles duck confit and Barking Moon Farm sorrel pesto on a SunStone Bakery crostini and Fry Family Farm asparagus topped with Barking Moon beet chips paired with 2010 Abacela Albarino First course: A platter of Rogue Valley Brambles duck liver pate and duck pastrami, Rogue Valley Brambles pickled rhubarb, Caldera mustard and SunStone baguette and crackers paired with 2008 Abacela Dolcetto Second course: Fry Family Farm mixed lettuces, Blue Fox Farm roasted turnips, Rogue Valley Brambles duck cracklin' (fried skin) and Oregon hazelnuts Third course: Rogue Valley Brambles seared duck breast and duck confit, with layers of potato and chard gratin, Whistling Duck frisee and Abacela duck jus, paired with 2008 Abacela Tempranillo Fourth course: Strawberry and rhubarb crumble topped with Fry Family Farm strawberry creme fraiche and served with Abacela port and Nobel Coffee Roasting’s Ethiopian Konga The cost for the food, wine, tour and experience was $75. Servers’ tips and other donations were given to the Rogue Valley Farm to School. Farm to Fork dinners sell out fast. Here’s a list of this year’s dinners: * “Season Premiere, June 11 ($75) at Fry Family Farm in Medford featuring Abacela wine and Rogue Valley Brambles Poultry prepared by Chef Braden Hitt of Smithfields * Sold out: Vineyard and Farm in One, June 25 ($75) at Cowhorn Vineyard & Garden in Jacksonville featuring Cowhorn Vineyard & Garden wine and Full Circle Ranch Bison prepared by Chef Michael Hite of C Street Bistro * Portlandia Premiere, July 16 ($90) at Wealth Underground Farm in Portland, featuring Teutonic Wine Company wines and Rainshadow El Rancho rabbit prepared by David Padberg of Park Kitchen * Mile-High Farm & Homestead, July 23 ($75) at Willow Witt Ranch in Ashland featuring Weisinger’s wine and Willow Witt Ranch pork and goat prepared by Chef Bill Heubel of Jacksonville Inn * Pastured Poultry Farm, July 30 ($75) at Rogue Valley Brambles in Talent featuring Troon Vineyard wine and Rogue Valley Brambles poultry * Permaculture Farm, Aug, 6 ($75) at Restoration Farm & Southern Oregon Permaculture Institute in Ashland featuring RoxyAnn wines and Salant Family Ranch Beef prepared by Chef Michael Hite of C Street Bistro * Dancing Roots in Troutdale, Aug. 13 ($90) at Dancing Roots Farm in Troutdale, featuring Boedecker Cellars wine and a dinner prepared by Chef Jason French o Story Bridge, Brisbane Qld, Australia The Story Bridge was opened in 1939. It was named after John Douglas Story, because he was the main advocator for the bridge to be built. The bridge is an icon, and tourist attraction. In 2005, Bridge Walks started, and they are very popular with the tourists. I have heard it is a fantastic view all over the city from the top of the bridge. I am going to do the walk when the weather gets cooler. I caught the Brisbane CityCat river ferry into Riverside place, at 4.00pm. It was a very hot day here today, temps up around 34 degree Celsius. By late afternoon the air was bearable, just. I sat at the Boardwalk bar and bistro, with a cup of coffee, and sketched. I was there, until 6.30pm. I had the pleasure of seeing the workers hurrying to the ferry for their journey home, and the stragglers claiming tables with a cold drink and discussing their work day at leisure. I sat there amongst the chatter and clinking of glasses, and watched the bridge for some time. I tuned it all out, and started to sketch. The time flew by. By the time I had finished it was dusk, the lights were glittering in the skyscrapers, the sun was sinking, the Flying Foxes were coming out to forage. I packed up, and hurried back to the ferry terminal. I got there just in time to catch the ferry home. I stood on the stern, hair blowing in the wind, watching the the sparkling city lights recede, and the Flying Foxes over head. It was a wonderful couple of hours! See also: rectangular trestle table shabby chic dining table office coffee tables bistro table covers wedding buffet table decorations 60 x 60 square dining table childs folding table and chairs art deco cocktail table leather table mat

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