The restaurant where you dine as if you were an actual guest at the Fawlty Towers

Sidenote: this is one of my favorite of the British comedies. If you haven’t seen the show, I highly encourage you to try and find an episode. John Cleese and the rest of the cast are truly entertaining. I am just sad there were such a limited amount of shows produced.

"Sometimes, dining out just lacks a bit of drama. Sometimes, you just want to see an almighty showdown spill out from the kitchen (but hopefully not land in your lap) and add a bit of spice –and laughter– to your meal. Well, today I discovered that such a show(down) exists where you can make a reservation for a table in a recreation of The Fawlty Towers dining room and interact as the drama unfold as if you were an actual guest at the Fawlty Towers Hotel. Remember that show?!If you were born after the 80s, probably not– although the late 70s cult British comedy brought to us by the Monty Python man himself, John Cleese, is still being shown on television in the United States on at least two PBS member stations and is even available for streaming on Netflix. 

Voted the best British television series of all time in 2000 by the British Film Institute, the series is set in Fawlty Towers, a fictional hotel in the seaside town of Torquay, on the “English Riviera“. To refresh your memory, the plots centre around tense, rude and put-upon owner Basil Fawlty (John Cleese), his bossy wife Sybil and a hapless Spanish waiter Manuel, showing their attempts to run the hotel and restaurant amidst farcical situations and an array of demanding and eccentric guests.

And now, you can be one of those guests! For those of us that thought Fawlty Towers was lost forever to us on those old VHS tapes we threw out along with Rowan Atkinson’s Mr. Bean, rest assured this spectacle still very much alive and kicking in the form of Fawlty Towers: The Dining Experience. A travelling restaurant as well as having earned a permanent residency in London, the show has set up its dining room in more than 25 countries, from Australia to Thailand to the USA, thanks to the incredible worldwide success of the original series and the rave reviews of its current reincarnation. Depending on the venue, sometimes guests will be seated for their interactive dining experience up on a grand stage. Or sometimes simply down at your local pub. But what’s on the menu? It’s a set menu, always featuring a soup, a main (probably chicken), and a dessert. The production assures it will always be good quality, but you should remember that it’s a prop to the show – not the other way round! But menu and venue aside, you can be sure to find that devilish John Cleese humor. By the way, did you know that Fawlty Towers is based on a real hotel?

In 1971 the Monty Python team stayed at the Gleneagles Hotel in Torquay whilst filming on location. John Cleese became fascinated with the behaviour of the owner, Donald Sinclair, whom Cleese later described as “the rudest man I’ve ever come across in my life.” This behaviour included Sinclair throwing a timetable at a guest who asked when the next bus to town would arrive; and placing a briefcase behind a wall in the garden on the suspicion that it contained a bomb (Sinclair explained his actions by claiming the hotel had ‘staff problems’). He also criticised an American’s table manners for not being “British” (that is, he switched hands with his fork whilst eating). Cleese and his wife who co-wrote and starred in the show with him, stayed on at the hotel after filming, furthering their research of the hotel owner. It may also not come as a surprise that Spain was one of the only countries where the Fawlty Towers television series had trouble winning over its audience.  It was initially a flop in Spain, because of the portrayal of the Spanish waiter Manuel, but it was later successfully resold, with Manuel’s nationality changed to Italian. In the Catalan region of Spain, however, Manuel was Mexican.” 

Full story found here: http://www.messynessychic.com/2014/08/12/the-restaurant-where-you-dine-as-if-you-were-an-actual-guest-at-the-fawlty-towers/

Foodie Job Alert!!!

AVAILABLE POSITION

Assistant Farmers’ Market Manager

CitySeed, New Haven, CT

CitySeed is seeking an Assistant Market Manager to help manage the 2015 neighborhood markets in New Haven, CT. The Assistant Manager will work under the supervision of the Market Managers of Operations and Community Relations and be expected to work in close collaboration with other CitySeed staff, vendors, interns, volunteers, and community members. The Assistant Manager will be responsible for solely and co-managing selected farmers’ markets, supervising and training volunteers at those markets, working with the community, and administering the Double Value Coupon Program (DVCP). DVCP is an incentive program aimed at SNAP/Food Stamp recipients to encourage greater consumption of local fruits and vegetables at our markets.

This position is seasonal (with the potential for full-year), running from April 2015 through November 2015, and would include sharing a rotating schedule for Saturday and Sunday markets as well as responsibility for markets on Wednesdays, Thursdays and Fridays over the course of the season. Expectations of hours range from approximately 15 hours/week in the early and late seasons (April, May and November) to up to approximately 30 hours/week in the heavy season (June-October). Office duties are included in this time and some computer/email work could potentially be done from home. There is potential to combine this position with another of our part-time positions for full-time work.

Desired Qualifications: 

• Ability to work both independently and as part of a team
• Experience working in communities of color, neighborhood groups, and/or community events
• Enthusiasm for connecting communities through food
• Experience working with and/or desire to work with farmers
• Experience creating content for social media, newsletters or similar formats
• Basic understanding of the Spanish language
• Flexibility, maturity and a sense of humor
• Ability to work effectively under time constraints and stressful situations
• Ability to prioritize tasks

Required Qualifications: 

• Valid CT driver’s license
• High School Diploma or GED
• Proven communication, conflict resolution and creative problem solving skills
• Demonstrated ability to supervise volunteers and youth
• Computer skills (Word, Excel, Constant Contact, Facebook)
• Ability to lift objects weighing up to 50lbs, work in inclement weather conditions, and drive a vehicle safely with a trailer attached (trailer training will be provided)

Responsibilities of Position:

• Operate selected farmers’ markets, including setup and breakdown of tents and table displays, special events and programming, vendor and customer management, supervision of volunteers and youth workers, bread and merchandise sales, and vendor checkout process.
• Run Debit, Credit, and SNAP (food stamp) transactions on a wireless terminal at the markets.
• Answer questions about CitySeed’s markets and programs, including Food Stamp Double Value Coupon Program (DVCP), at the markets, events, or office.
• Collect and input DVCP and vendor transaction data on reporting sheets and a computer database.
• Communicate and resolve issues with partners, vendors, and customers in a mature and positive manner.
• Supervise and train interns, volunteers, and youth workers at markets.
• Assist the Market Managers in contacting, scheduling, and setting up vendors and events at the markets as needed.
• Order bread, communicate with farmers about products for market, and contribute information to weekly newsletter.
• Ensure market profitability with sales of CitySeed merchandise as well as collection of vendor fees.
• Assist the Market Managers in market promotion through social media and other venues.
• Work and collaborate with partnering neighborhood groups.
• Attend additional events as necessary to represent CitySeed.
• Uphold and communicate CitySeed’s mission

Compensation and Start Date: This position is part-time starting April and pay starts $15/hour. There are no other benefits offered at this time.

To Apply: Candidates must send a cover letter, resume and the names and contact information for two references to Ellen Pendergast at jobs@cityseed.org. Please forward any questions to jobs@cityseed.org. We will reply with a confirmation email that we have received your application. This position will be posted until filled. CitySeed is an Equal Opportunity Employer and especially invites applications from members of underrepresented groups.

Foodie News: "Shoot! Chocolate sniffer cleans up"

BRUGES: When Belgian chocolatier Dominique Persoone created a chocolate-sniffing device for a Rolling Stones party in 2007, he never imagined demand would stretch much beyond the rock ’n roll scene.

"But, seven years later, he has sold 25 000 of them. Inspired by a device his grandfather used to propel tobacco snuff up his nose, Persoone created a “Chocolate Shooter” to deliver a hit of Dominican Republic or Peruvian cocoa powder mixed with mint and either ginger or raspberry. “The mint and the ginger really tickle your nose,” the 46-year-old said in his chocolate factory in Bruges. “Then the mint flavour goes down and the chocolate stays in your brain.” Tattoo-clad Persoone, who has collaborated with celebrated chefs such as The Fat Duck’s Heston Blumenthal and elBulli’s Ferran and Albert Adria, has a history of culinary innovation. Alongside the classics, he has created chocolates flavoured with bacon and onion, oysters and grass. It took some perfecting to create the snorting powder as chocolate itself was too dry. Before the successful formula was discovered, Persoone used a mix that included chilli pepper. “It’s a very bad idea,” he said. The chocolate shooters, which sell for 45 Euros ($50) each, have been exported to Russia, India, Canada, Australia and the US. The packaging bears a warning against excessive sniffing, but Persoone insists it’s safe. He was inspired by the role of the nose when tasting food and, he says, an idea of fun. “The mentality when you think about sniffing is: ‘Oh it’s kinky, guys who do that stuff... “I’m not the bad boy promoting drugs, not at all… Life is boring. Let’s have fun.” – Reuters”

Just to add to the fun, visit Dominique’s website and store, “The Chocolate Line” where you can check out his story, all the info on the chocolate shooter, his book, and his other item for sale...a lipstick that reminds you of the childhood sensation of smearing chocolate all over your lips. 

Website: http://www.thechocolateline.be/the_chocolate_line_brugge.asp?taal=en

News: " This Is What A Zero-Waste Grocery Store Looks Like"

It's difficult enough for one person to live a zero-waste lifestyle; can you imagine if an entire grocery store tried it? Well, one market in Berlin, Germany is actually making it happen. At Original Unverpackt, you won't find produce bags, paper bags, or, well, any kind of bags. The products are mostly in bulk bins, and the store tries to steer clear of recognizable brand names. Salon has more on the nuts and bolts of how the operation works:

[Original Unverpackt's] 350-some products — including from fruits, vegetables, dry grains and pourable liquids like yogurt, lotion and shampoo — are dispensed into refillable containers. (Some liquids come in bottles with deposits on them, which is already standard in Germany).

Salon goes on to say that, as a bonus, most of the products are organic. Now THIS is a store we'd love to shop at! While you're unlikely to see any American supermarket ditch all its disposable bags and containers in the near future, the crafty Germans have given us something to which we can aspire. Who doesn't like the idea of buying exactly the amount of food you need, and not having to throw away any bags in the process?

SOURCE: http://www.mindbodygreen.com/0-17181/this-is-what-a-zero-waste-grocery-store-looks-like.html

The local produce sellers

On a recent visit to St. John, U.S.V.I., my mom and I stopped at our favorite local fruit and vegetable stand in downtown Cruz Bay. My parents eloped on the island in the 1970’s and my mom tells me that scenes like this used to be much more common, and going marketing was one of her favorite things to do. With the rise of supermarkets on the island, and even abroad, its hard to find individual produce sellers anymore, unless you are lucky to live near a farmers market. 

Here are a highlight of things we found for sale at the market, at the time of our visit. Locally made hot sauce, coconut oil, and honey in varying sized bottles that had been reused from their original purpose. Collected and dried star anise seeds, beautiful cinnamon sticks fresh from the tree, dried sorrel blossoms and fresh nutmeg still in the shell! Colorful hot peppers, papayas, starfruit, avocados, and fresh turmeric (curcurma) were also readily available. 

The owner of the market starts her day at 5:30am to catch the ferry over from the neighboring island of St. Thomas, and collect her produce and set up for her day. I have a huge respect for this woman, and all the others who still sell at markets. In the dulling environment of duty free, cheap tourist gimmicks and obnoxious party scenes that modern day travelers experience when they go abroad, finding little gems like this market make us remember what it was that inspired generations to travel around the world in the first place. It was to find that authentic thing, i.e.. place, business, people, item, that represented the country we chose to buy a ticket to and explore. For me, places like this is why I am most excited about helping my parents re-write their series of guidebooks to the Virgin Islands, because I not only love finding these places, but I love sharing them with everyone so they will stay in business for future generations to enjoy. If you are planning to visit the island, our book is called St. John, On Foot & By Car and is for the travelers who enjoy being off the beaten path. 

* Future visitors to the island can find her stand in front of Connections Communications Center. She sells everyday except for Sundays. 

Foodie Movie Alert: Deliman

In 2015, foodies should keep an eye out for the documentary called Deliman.  As the movie’s description summarizes, “Jewish culture reflects the heart of a vital ethnic history. As that culture continues to shift and adapt alongside mainstream America, delicatessen food- as its name suggests- remains a beloved communal delicacy. In Houston, Texas, third-generation deli man Ziggy Gruber has built arguably the finest delicatessen restaurant in the U.S. His story- augmented by the stories of iconic delis such as Katz’s 2nd Avenue Deli, Nate n’ Al, Carnegie, and The Stage- embodies a tradition indelibly linked to its savory, nostalgic foods.”

A Tuesday night in Getsemani

Vacations for me always have a tipping point. There is the half where I relish feeling lost and anticipate what every new street will reveal to me, and then there is the later half of the trip when I start to feel local-ish after I have located the places that speak to my soul. In Cartagena, this place is the Getsemani district. My introduction happened incidentally, when my boyfriend took me to a rooftop hostel party, and directly when I went to seek out yoga at the cultural center. From that point on, I couldn’t get enough. The streets are quiet, almost impassable by car, and laced with street art. It is beyond quaint. And now, the barrio that used to be plagued with prostitution and drug problems is now the hippest, coolest neighborhood around. Rings a familiar tune doesn’t it?

The hub of the neighborhood is the open courtyard flanking the 17th century church in the Plaza de Santisma Trinidad. Filled with kids playing soccer, food vendors, live music, and people doing what they do best in Cartagena, relaxing. So where did I go? Well, I was planning to visit Trattorio Di Silvio, a rustic pizza place where we could eat on the rooftop under the stars...but we got distracted by Pacifico and stopped there for the house special,  seafood paella. The meal started off with a bloody mary, of which I am afraid we are ridiculously specific, and aside from missing the olives and us liberally pouring in more hot sauce, I’d say we were happy. Next came the Gaelic Pulpo.

I have become a far more adventurous foodie through having this blog and traveling more...and my father would be pleased to see how much seafood I consume now, despite his then failed attempts in my youth to get me to appreciate it. I get it now...but I still don’t understand people’s love affair with shrimp. But I digress. The pulpo was also a new texture to get accustomed to. It had a strong aroma, that was enhanced by olive oil and what I believe was paprika. It was a chewy piece with the little suction cups from the tentacles popping in your mouth as you ate. I was doubtful at first, but I ended up eating the majority of the dish.

Next came the paella, meaning to eat from the pan, and originates of course from Valencia, Spain. Interesting note: In Spain, rice was introduced to the country by the Moors over 1200 years ago. The Spanish term for rice is ‘arroz’, which stems from Arabic, not Latin like most of Castilian Spanish. The paella that we had was filled with calamari rings, mussels (other pieces of unidentifiable seafood) and topped with an entire lobster and a crab to accompany him. The waiter served us a few spoonfuls and then we liberally squeezed lime over the top and dug in. The flavor was pure ocean, if that resonates with anyone.

After dinner we wandered over to Demente, a tapas bar with a retractable roof and rocking chairs, that has come to be one of my favorite places. A quick glass of cava later and we were out exploring the streets, and me, camera in hand, was in search of street art. Down the street from Pacifico, I found what I was looking for. Here are some of my favorite images.

As somebody with the heart of a revolutionary, here is a final note on why I love this neighborhood, "On November 11, 1811, Pedro Romero, head of the Getsemaní Lancers, led a revolt that resulted in eventual independence from Spain. Since then, the residents have dedicated themselves to maintaining this fiery, celebratory and heroic spirit.” (http://in-lan.com/en/travel/cartagena-re-writes-itself/)