Nuevo vídeo de promoción de Estepa

25.06.2015 Desde Visitestepa.com no dejamos de intentar que el nombre de la localidad de Estepa llegue a cualquier parte del mundo. Por ello, hemos grabado un breve vídeo con idea de que sea visto y compartido por el mayor número de personas, y así, se abrirá una nueva oportunidad turística para el municipio. Esperamos que … Leer más

Yes August came

So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations.

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

LEARNING HOW TO COOK

You may recall a post on this blog from last December where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno’s very impressive New Year’s eve menu. You may also recall that I mentioned Bruno’s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and … water, I don’t think so. Sole Meunière, drenched in sizzling butter and … water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is.

Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it’s own but the point I am trying to make is that it is almost always improved by the presence of good wine.

DO YOU WANT TO GET A PRESCRIPTION

This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps).

  • 280g buckwheat flour
  • 3 tbsp sugar
  • 3 tsp organic tartar baking powder
  • 2 tsp cinnamon

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until tender – about 30-45min (turn oven to 100degrees celsius). scrape out pumpkin flesh and blenderize with a bit milk to get a nice purée. melt butter and let cool for a few minutes. whisk pumpkin purée, milk and egg (with beaters of a hand mixer or kitchen machine). blend dry ingredients (flour, salt, sugar, baking powder, cinnamon) and stir into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula). heat a pan with coconut oil and brown pancakes from both sides (you can use an ice cream scoop – right amount of batter and easy to shape the pancakes), then place in the oven (on tinfoil) until all pancakes are done. serve pancakes with roughly chopped hazelnuts, coconut yoghurt, fig slices, berries and maple syrup.

With wine lunch

Over the course of my career, I have had the opportunity to lead various Web design and development teams, including a number of professionals fresh out of school. Along the way, I’ve made my share of mistakes and learned some valuable lessons.

Some new team members have jumped right in and begun contributing in a meaningful way almost immediately, and others have struggled to adjust to their new role because I failed as a leader and didn’t give them the tools they needed to succeed. One thing I’ve definitely learned is that the success of a new team member is determined not only by their own abilities and drive, but by the leadership on the team they are joining.

Recently, I was preparing to welcome a young new designer to our company. This position would be his first real experience working in our industry; so, prior to his start date, I decided to make a list of some of those lessons I’ve learned over the years as a way to remind myself of what I needed to do to make sure he had the resources needed to succeed here. As I wrote my list, I realized that many of these lessons were actually common sense — and yet, if my past experiences are any indication, these common-sense lessons are exactly the ones that are easy to neglect and that we often need to be reminded of.

Joining a company can be an intimidating experience, especially if the company has a close-knit culture or the team has been together for some time — two factors that contribute to new employees feeling like outsiders. As a leader, you can make your new team member feel welcome by showing them, both in actions and in words, that they are absolutely now a member of the team.

If your website lists biographies and pictures of employees, make it a point to add the new team member’s information quickly. Even in organizations that have a “probationary period” to evaluate new hires, those employees should still be added to the website sooner than later. Having a presence on the website, alongside their colleagues, demonstrates to those new team members that they are a part of the group.

El canal de Youtube de Visitestepa.com supera las 10.000 reproducciones

28.05.2014 Tras poco más de un año de actividad, el canal de Youtube de Visitestepa.com ha superado las 10.000 reproducciones de los vídeos que lo componen. Desde su creación en abril del año 2013, el canal ha ido alojando vídeos de los distintos momentos importantes de Estepa hasta una totalidad de 27 vídeos que ofrece … Leer más

El canal de Youtube de Visitestepa.com cumple un año

28.01.2014 Hace unos días el canal de Youtube de Visitestepa.com cumplió un año desde la publicación de su primer vídeo, en el cual se hacía promoción del portal y de la localidad. Desde aquel primer vídeo, son ya 26 los que forman el canal de Visitestepa.com en la conocida plataforma de vídeo, sumando entre todos … Leer más

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