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Outstanding In The Field
Outstanding in the Field is a recurring outdoor dining event. Founded in 1999 by Jim Denevan in the United States, it has been held in 17 countries. Local chefs create a four- or five-Course (food), course menu for each event no more than a few weeks before it is held, designing the menu based on Local food, local ingredients and the event venue, and attendees do not learn what they will be served until after they arrive. Diners sit at a communal table at which meals are served family style, with one platter for every eight people. Each event lasts approximately five hours and hosts between 130 and 200 people on average. History Outstanding in the Field was founded in 1999 by Jim Denevan. The first outdoor dining event took place on a small farm. Denevan held three dinners in 1999, two in 2000, seven in 2002, and eight in 2003, which was the year he left his position as head chef at Gabriella Café. In 2004, he hired a staff and began touring the country full-time to hold Outst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jim Denevan
James F. Denevan (born 27 June 1961 in Santa Clara County, California) is an American artist who creates temporary land art. He is also the founder of ''Outstanding in the Field'', a traveling farm dinner series. Biography The passion for sand drawing (and land art) came to Jim Denevan when surfing. He realized how the beaches were empty canvas, and felt the appeal to fill the void. In March 2010, Denevan was commissioned by ''The Anthropologist'' to create a large scale drawing on Lake Baikal. The drawing is the world's largest single artwork. A documentary of the journey and artwork called ''Art Hard'' was released in 2011. The short version of the film premiered at the Hamptons International Film Festival and was also accepted at the Carmel Art and Film Festival, DocNYC Film Festival, Milwaukee Short Film Festival and ION International Film Festival. Work Jim Denevan works with natural materials to create massive scale drawings in sand, ice, and soil. His sculptures ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coachella Valley Music And Arts Festival
The Coachella Valley Music and Arts Festival (commonly called the Coachella Festival or simply Coachella) is an annual music and arts festival held at the Empire Polo Club in Indio, California, in the Coachella Valley in the Colorado Desert. It was co-founded by Paul Tollett and Rick Van Santen in 1999, and is organized by Goldenvoice, a subsidiary of AEG Presents. The event features musical artists from many genres of music, including rock, pop, indie, hip hop and electronic dance music, as well as art installations and sculptures. Across the grounds, several stages continuously host live music. The festival's origins trace back to a 1993 concert that Pearl Jam performed at the Empire Polo Club while boycotting venues controlled by Ticketmaster. The show validated the site's viability for hosting large events, leading to the inaugural Coachella Festival being held over the course of two days in October 1999, three months after Woodstock '99. After no event was held ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of Northern Italian, Swiss and Balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. Etymology covered any hulled and crushed grain, especially barley-meal, and is derived from the for 'fine flour,' which shares a root with , meaning 'dust.'''Oxford English Dictionary'' 3rd edition, 2006''s.v.''/re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbi
''Galbi'' * (), ''galbi-gui'' (), or grilled ribs, is a type of '' gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. ''Galbi'' is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated ''galbi'' are often featured in Korean barbecue. This and many other dishes in Korean barbecue influenced Yakiniku as seen in the use of galbi (coined as karubi). Preparation Cuts and marination Traditionally, ''galbi'' is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. An alternative cut, "LA ''galbi''", also known as a flanken cut, features cut bones peeking out along the long edge. The method was developed by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arctic Char
The Arctic char or Arctic charr (''Salvelinus alpinus'') is a cold-water fish in the family Salmonidae, native to alpine lakes and arctic and subarctic coastal waters. Its distribution is Circumpolar North. It spawns in freshwater and populations can be lacustrine, riverine, or anadromous, where they return from the ocean to their fresh water birth rivers to spawn. No other freshwater fish is found as far north; it is, for instance, the only fish species in Lake Hazen which extend up to on Ellesmere Island in the Canadian Arctic. It is one of the rarest fish species in Great Britain and Ireland, found mainly in deep, cold, glacial lakes, and is at risk there from acidification. In other parts of its range, such as the Nordic countries, it is much more common, and is fished extensively. In Siberia, it is known as ''golets'' () and it has been introduced in lakes where it sometimes threatens less hardy endemic species, such as the small-mouth char and the long-finned ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese (Dutch language, Dutch: ''hoofdkaas'') or brawn is a cold cut terrine (food), terrine or meat jelly that originated in Europe. It is made with flesh from the head of a Calf (animal), calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder (material), binder. Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Architectural Digest
''Architectural Digest'' is an American monthly magazine founded in 1920. Its principal subjects are interior design and landscaping, rather than pure external architecture. The magazine is published by Condé Nast, which also publishes international editions of ''Architectural Digest'' in Italy, China, France, Germany, India, Spain, Mexico/Latin America and the Middle East ''Architectural Digest'' is aimed at an affluent and style-conscious readership, and is subtitled "The International Design Authority." The magazine releases the annual AD100 list, which recognizes the most influential interior designers and architects around the world. ''Architectural Digest'' also hosts a popular online video series entitled ''Open Door'' that gives an in-depth look at the unique homes of various prominent celebrities and public figures. History Originally a quarterly trade directory called ''The Architectural Digest: A Pictorial Digest of California's Best Architecture'', the magazine wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
KCET
KCET (channel 28) is a secondary PBS member television station in Los Angeles, California, United States. It is owned by the Public Media Group of Southern California alongside the market's primary PBS member, Huntington Beach–licensed KOCE-TV (channel 50). The two stations share studios at The Pointe (on West Alameda Avenue and Bob Hope Drive, between The Burbank Studios and Walt Disney Studios complexes) in Burbank; KCET's transmitter is located atop Mount Wilson in the San Gabriel Mountains (north of Sierra Madre). History Background of educational television in Southern California KCET was the second attempt at establishing an educational station in the Los Angeles area: KTHE, operated by the University of Southern California, had previously broadcast on channel 28, beginning on September 22, 1953. It was the second educational television station in the United States, signing on six months and four days after KUHT in Houston, but ceased broadcasting after only nine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Los Angeles Times
The ''Los Angeles Times'' (abbreviated as ''LA Times'') is a daily newspaper that started publishing in Los Angeles in 1881. Based in the LA-adjacent suburb of El Segundo since 2018, it is the sixth-largest newspaper by circulation in the United States. The publication has won more than 40 Pulitzer Prizes. It is owned by Patrick Soon-Shiong and published by the Times Mirror Company. The newspaper’s coverage emphasizes California and especially Southern California stories. In the 19th century, the paper developed a reputation for civic boosterism and opposition to labor unions, the latter of which led to the bombing of its headquarters in 1910. The paper's profile grew substantially in the 1960s under publisher Otis Chandler, who adopted a more national focus. In recent decades the paper's readership has declined, and it has been beset by a series of ownership changes, staff reductions, and other controversies. In January 2018, the paper's staff voted to unionize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Francisco Chronicle
The ''San Francisco Chronicle'' is a newspaper serving primarily the San Francisco Bay Area of Northern California. It was founded in 1865 as ''The Daily Dramatic Chronicle'' by teenage brothers Charles de Young and Michael H. de Young. The paper is owned by the Hearst Corporation, which bought it from the de Young family in 2000. It is the only major daily paper covering the city and county of San Francisco. The paper benefited from the growth of San Francisco and had the largest newspaper circulation on the West Coast of the United States by 1880. Like other newspapers, it experienced a rapid fall in circulation in the early 21st century and was ranked 18th nationally by circulation in the first quarter of 2021. In 1994, the newspaper launched the SFGATE website, with a soft launch in March and official launch November 3, 1994, including both content from the newspaper and other sources. "The Gate" as it was known at launch was the first large market newspaper website in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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