The city of Miami has banned the Miami Beach Hotels from serving alcohol on the beach. This could come as a problem for the tourists as they may not be able to enjoy the delectable drinks from the cellar especially the strawberry daiquiri.
The ban has been made in respect of the Memorial Day preparations in the Miami City. The Memorial Day weekend is celebrated with great pomp and show in these regions.
The preparations for the Day are in full swing at the moment and the visitors and tourists flock in from the remote confines, especially the natives from the regions who have settled elsewhere.
But banning alcohol during these days in this region can pose a little bit of problem as the newly renovated and newly established hotels in the region have oceanfront settings and serve alcohol on a regular basis.
The city attorney has tightened the rules for the roof lounge parties as the nearby people and localites complained of noise and distractions at night. Many hotels and resorts in teh region were contemplating getting a special permit for rooftop lounge parties but special recent discretion of the planning board has kind of deterred them from pursuing the plans as of now.
According to the attorney, these plans are essential to keep the law and order in place, ahead of the Memorial Day weekend.
Previous Post:Growth parameters for Textile
Thursday, June 17, 2010
Wednesday, June 16, 2010
Growth parameters for Textile
yes, the famous restaurant whose ultimate dining experience has led to an overwhelming fan following is looking to grow so as to serve its patrons in a better way.
Scott Tycer is the proud owner of Textile restaurant and he, in contemplation with his head chef Ryan Hildebrand has decided to look for a new location for his new hybrid project. The project is a hybrid because in addition to the typical fashionable boutique restaurant Textile, it will also house a gastropub which will offer menu similar to that of the restaurant but at a lower price. The gastro pub would be larger as compared to Textile.
Till now, Textile has been a 10-table dining restaurant, a little cut off from the mainstream. Its patrons frequent is in its original location but the owner-chef Tycer wants to revamp its identity and take it into the mainstream. He had opened the first Textile in the autumn of 2008 and since then it has become iconic for its food and warm ambience.
The plan in still in its initial stages but one thing is sure that the owner chef duo is all set to take the Textile to a new level. They are looking for locations that would suit the plans well and have in mind something that offers a set up like theatrical open kitchen with a counter service section in the middle.
There were rumors that Textile is closing and these seemed to have generated because of the fact that the owner was looking for location outside Heights, where it is currently located.
Previous Post : Some People Have Hospitality in Their Blood
Scott Tycer is the proud owner of Textile restaurant and he, in contemplation with his head chef Ryan Hildebrand has decided to look for a new location for his new hybrid project. The project is a hybrid because in addition to the typical fashionable boutique restaurant Textile, it will also house a gastropub which will offer menu similar to that of the restaurant but at a lower price. The gastro pub would be larger as compared to Textile.
Till now, Textile has been a 10-table dining restaurant, a little cut off from the mainstream. Its patrons frequent is in its original location but the owner-chef Tycer wants to revamp its identity and take it into the mainstream. He had opened the first Textile in the autumn of 2008 and since then it has become iconic for its food and warm ambience.
The plan in still in its initial stages but one thing is sure that the owner chef duo is all set to take the Textile to a new level. They are looking for locations that would suit the plans well and have in mind something that offers a set up like theatrical open kitchen with a counter service section in the middle.
There were rumors that Textile is closing and these seemed to have generated because of the fact that the owner was looking for location outside Heights, where it is currently located.
Previous Post : Some People Have Hospitality in Their Blood
Wednesday, May 19, 2010
Some People Have Hospitality in Their Blood
Some people strive to make it big in the hospitality industry whereas some like Greg Bultitude claim to have it in their blood since birth.
Bultitude is presently the group executive chef for Crerar Hotels. But this he says did not happen in a short time, since childhood he was fascinated by the culinary side of the kitchen.
As a kid Bultitude enjoyed watching chefs prepare seafood dishes which were made out of local lobsters and fishes. The sight of all this amazed him. He finally managed to convince the same restaurant’s owner to give him a chance to cook and since then he immersed himself completely in his passion to cook. At the age of 14 he bought his first chef's knife.
Later Bultitude did his commercial catering course and also worked in a variety of restaurants around Australia. In such places he learned to cook different cuisines. He did everything from fine dining to nursing homes where he even cooked food for patients with diabetes and sufferers of celiac.
At a very young age of 22 Bultitude was serving for 2 head chef positions one at an Italian restaurant and other a modern cuisine eatery, both in Wales. He mastered the tricks of the trade soon.
During his early days in the restaurants he learned a lot of things about food and customers. One thing that he always keeps in mind is the customers want to eat – not what the chef wants to cook.
He worked in a small fine dining restaurant in UK and realized people in UK had a different taste for food than in Australia. There he learned his next lesson; people have a different taste as per the region they live in and a chef has to infuse the local flavor in his cooking style.
He joined Crerar as group executive for 10 of their hotel chains. Since then his experience and journey has been even more exciting.
Bultitude is happy to be known for his food and wants to be the same way forever. His aim in life was to serve people with delicious food which he is currently doing. He says he is still learning about different food cultures and habits.
Bultitude is presently the group executive chef for Crerar Hotels. But this he says did not happen in a short time, since childhood he was fascinated by the culinary side of the kitchen.
As a kid Bultitude enjoyed watching chefs prepare seafood dishes which were made out of local lobsters and fishes. The sight of all this amazed him. He finally managed to convince the same restaurant’s owner to give him a chance to cook and since then he immersed himself completely in his passion to cook. At the age of 14 he bought his first chef's knife.
Later Bultitude did his commercial catering course and also worked in a variety of restaurants around Australia. In such places he learned to cook different cuisines. He did everything from fine dining to nursing homes where he even cooked food for patients with diabetes and sufferers of celiac.
At a very young age of 22 Bultitude was serving for 2 head chef positions one at an Italian restaurant and other a modern cuisine eatery, both in Wales. He mastered the tricks of the trade soon.
During his early days in the restaurants he learned a lot of things about food and customers. One thing that he always keeps in mind is the customers want to eat – not what the chef wants to cook.
He worked in a small fine dining restaurant in UK and realized people in UK had a different taste for food than in Australia. There he learned his next lesson; people have a different taste as per the region they live in and a chef has to infuse the local flavor in his cooking style.
He joined Crerar as group executive for 10 of their hotel chains. Since then his experience and journey has been even more exciting.
Bultitude is happy to be known for his food and wants to be the same way forever. His aim in life was to serve people with delicious food which he is currently doing. He says he is still learning about different food cultures and habits.
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