|The Beach Shirt|
Just "hanging around" at our posada on the island of Gran Roque - the only inhabited island in the archipelago known as Los Roques, off the north coast of Venezuela. Enjoy your spring break. We certainly will be.
Dan (& the rest of The Beach Shirt Team)
We recently checked out Alto de Chavon, the 16th Century *replica* Tuscan village on the high cliffs above the Chavon river in the beautiful South East coast of the Dominican Republic. Alto de Chavon is flush with everything from wonderful shops, 5 star restaurants, cafes, a beautiful amphiteater and views that you will never get tired of. This village is tucked away in the area known as Casa de Campo - a private "neighborhood" of about 200 b-e-a-utiful homes, condos, and villas with polo fields, golf courses, horse pastures, and water features sprinkled throughout. It is so choice that the cell/satellite antennas in the community are made too look like trees.
All visitors have to pay an entrance fee to enter Casa de Campo, but we know how to get in for free. Tweet this post by clicking here (or below) and we'll let you in on our secret.
(All photos were taken with our iPhone on a breezy afternoon last week.)
Just one of a number of our favorite 'hidden' surf spots on our island here in the D.R. Shoot us a tweet or email anytime you want to join. Our days usually end at the bottom of a cerveza and a handmade flour tortilla fish taco (or two...or three)!
~ Your Team at The Beach Shirt ~
Check out FormalRoom.com! They recently highlighted The Beach Shirt on thier killer Men's Lifestyle Site.
You're bound to find more cool stuff than you know what to do with. Check em out.
"What will you create to make the world awesome?
Here at The Beach Shirt we think you are awesome. Enjoy this great video and keep lookin' the good life.
Dominican Republic, February 2013
Enjoying a great mojito at The Mojito Bar in Cabarete. Let us know if you're in town and we'll by you one! If not, we'll drink one (or two) for ya!
The Architecture and Transformation of elBulli archdaily.com
elBulli has been voted the best in the world five times (including in 2009) by Restaurant magazine, the recognized arbiter of such things. In 2011, a handful of the world's best chefs, including Rene Redzepi, Joan Roca and Grant Achatz, gathered in the speckled morning sunlight of Spain's Cala Montjoi to commemorate a passing. It should have been a sad occasion. But the man who had brought them all together emphasized that there was no death, only transformation. "My brother Albert said we had to kill the monster," said Ferran Adrià. "But I said, No, we have to tame it."
The monster to which Adrià referred is elBulli, the restaurant that he and his brother — along with, over the past 25 years, roughly 2,000 other chefs, cooks, waiters and captains — have made the most acclaimed and influential of our time. As anyone even mildly interested in food knows by now, elBulli served its last meal as a restaurant on July 30, 2011.
Ferran Adrià, the chef of elBulli and his team will still be working at elBulli, developing ideas and trying to figure out what comes next. But he says the restaurant's current format is finished. "When we come back in 2014, it's not going to be the same," Adrià says.
Frequently referred to as the founder of molecular gastronomy — a term the chef himself reviles — Adrià and his team have revolutionized modern cuisine with their constant search for new techniques and ingredients. In their hands, olive oil has been "spherified" until it takes on the shape and texture of caviar, and Gorgonzola cheese has been transformed with liquid nitrogen into a frozen globe that looked like nothing so much as a dinosaur egg. Dinner at elBulli, which consists of 30 or so courses, is a unique experience that has diners routinely laughing in delighted surprise at the new sensations provoked by the food on their plate.
The change will bring other sacrifices as well: Adrià and his team will have to relinquish their three Michelin stars, for example, and no one knows how they'll pay for the two years of inquiry without customers to finance them. But citing a desire to spend more time with his family, the chef says he needs a break from serving food to figure out what comes next. "We still want to be creating in 2020," he says, "but for that to be possible, we have to normalize our lives."
Adrià has detailed to TIME his plans to reinvent what many consider the most influential restaurant in the world. "In the 25-year history of El Bulli, there have been five moments of rupture, and now it's time for another," says Adrià. "The one thing we can't have is monotony."
In the past, those "ruptures" involved opening only for dinner and developing a workshop to test new ideas during the six months the restaurant is closed each year. This one will be more dramatic. El Bulli will change from a restaurant to a nonprofit foundation, operating as a think tank where talented young chefs will explore new directions in gastronomy. It's a subject with which Adrià, 47, and his team have ample experience. The chef will probably always be identified with radical innovations like potato foam and foie gras "noodles" frozen with liquid nitrogen. But more than any one dish or technique, he has changed the way people think about food. Chefs around the world have adopted not only his dazzling concoctions but his ethos — to bring science, art and cooking into closer collaboration; to use food not only to please and satiate but also to amaze and provoke; and above all, to constantly reinvent. Fellow holder of three Michelin stars, chef Juan Mari Arzak defines Adrià's role simply: "He is the most important chef in the history of cuisine."
Adrià is careful to emphasize that he is not opening a culinary school. "This is about creativity more than cooking," he says. "We're not going to be teaching anyone how to break down a cod." The foundation will grant fellowships to 20 or 25 young cooks a year so they may spend 12 months working with El Bulli's core staff, investigating new techniques and developing new flavors. Discussions led by prominent chefs and leaders in art and design will complement their research. Each year, the foundation will release a book and video that catalog its discoveries, and a team will disseminate those ideas at chefs' conferences and culinary schools. The fellows will also help Adrià compile an encyclopedia of contemporary cuisine. To accommodate all this, El Bulli will expand. The sleek, airy kitchen and homey dining room will remain untouched, but Adrià and Soler are meeting with architects to draw up plans for an audiovisual room and a library. The two have high ambitions for the foundation, which has already attracted interest from outside sponsors. "Our dream is that each year, we'll turn out one or two chefs who will be extremely important for the future of cuisine."
That's all well and good, but for the millions of gourmands who clamor for one of the 8,000 reservations the restaurant assigns in an annual lottery, the more pressing question is, Will there be anything to eat? "We're changing the economic model, and we're changing the reservation system," says Adrià. "But we're still going to be feeding people." How exactly they'll do that is yet to be decided. The restaurant will be open for normal six-month seasons in 2010 and 2011, but after that, all bets are off. When it reopens in 2014, El Bulli may offer impromptu tastings, Adrià says, and will serve roughly 60 meals a year in the formal style of a restaurant. Just don't ask him how they'll decide who gets in.
Why all the changes? Like many restaurants with three Michelin stars, El Bulli does not make a profit. (Its principals support themselves through consulting, investments and speaking engagements.) But Adrià says the financial burdens of the restaurant, as well as the obstacles it poses to family life, merely accelerated his decision, not determined it. His primary motivation was to maintain the creative spark. "Part of my job is to see into the future, and I could see that our old model is finished," he says. "It's time to figure out what comes next."
Story By: Lisa Abend
Read more: http://www.time.com/time/world/article/0,8599,1964802,00.html#ixzz28iTtBSGv
Read more: http://www.time.com/time/world/article/0,8599,1956713,00.html#ixzz28iNTjVSu
Halekulani Hotel Courtesy Halekulani Hotel
For the Couple
Buenaventura, Panama With all the colonial romance you’d find in San Juan (terra-cotta ceilings, stucco archways, winding paths lined in fragrant trees) and a bit of Nicaragua’s exoticism (thatched-roof huts, empty beaches), the town of Buenaventura, on the Pacific Ocean, is ideal for leisure à deux. Stay at the Bristol Buenaventura, which has 109 rooms, six restaurants, and a beach bar, and spend your days sunbathing, golfing, horseback riding, fishing, and snorkeling (507-908-3333; doubles from $395). Include an afternoon on Ancon Expeditions’ Panama Canal Rainforest Boat Adventure, exploring the wildlife along the famous—and currently expanding—canal (507-269-9415; $110 per person). Be sure to check out what’s happening in bustling Panama City: Join the city’s beautiful people at play at the Trump Ocean Club (507-215-8800; doubles from $239), or settle into cozy Casa del Horno, an eight-suite bakery turned hotel with views of the white twin-towered Metropolitan Cathedral (507-212-0052; doubles from $250). Eat pork sticky buns and shrimp curry at Elephant Grill, one of the hottest restaurants in town (Calle Uruguay, Bella Vista; 507-264-5652; entrées from $30).
For the Surfer
Los Cerritos, Todos Santos, Mexico Swell seekers of every stripe pine for this Baja Sur stretch: The waves to the north are big enough for pros, while wave riders just starting out head south (go far enough and you’ll end up at an area dubbed the “kiddie pool”). A five-minute drive north of Los Cerritos, Rancho Pescadero, a so-called surf ranch, has beach-chic rooms and a killer coffee shop. Newbies can sign up there for tutelage near the famously huge breaks of San Pedrito (52-612-135-5849; doubles from $200). If you’re looking for a challenge, Mario Beceril takes students to areas that are not on the map (52-612-142-6156; from $150 for a full day). At sunset, surfers and locals mingle over margaritas and burritos at La Esquina, where they plan the next morning’s surf schedule (Calle Topete and Horizonte).
For the Francophile
La Baule, France Though famous, the beaches of the French Riviera are hardly impressive: Most are small, pebbly stretches backed by towns chockablock with boxy cement resorts. Which is what makes La Baule, in Brittany, so notable. The largest sand beach in Europe, it stretches seven miles alongside quaint towns, old-fashioned hotels, and bistros serving just-caught fish to old-money families who have been coming here for decades—think the Hamptons of Paris with the ambience of Tender Is the Night. The hotel to try is Castel Marie-Louise, a Belle Époque beach-front manor (33-2-40-11-48-38; doubles from $247). Drive ten minutes inland to Grand Brière—a protected marshland with traditional thatched homes, canoes for tootling down canals, and amazing birding—and have lunch at the charming, modernized La Mare aux Oiseaux inn (44720 St-Joachim; 33-2-40-88-53-01; prix fixe, $75).
For the Nervous Wreck
Kai Bae Beach, Koh Chang, Thailand The hyperactively stressed will find refuge on Thailand’s Koh Chang, or Elephant Island, at the Chill Resort & Spa. The name may make you cringe, but the place certainly won’t. “It’s a hotel for hoteliers,” says travel specialist Sandy Ferguson, “where industry guys go to get away from it all.” With simple rooms and a little café on a remote beach, it has sailboats and Para-Sails for rent, as well as motorcycles for exploring the tiny island. On the eastern side of the Gulf of Siam, Koh Chang has the country’s best summer weather—breezy and hot, with brief afternoon showers— and is a four-hour drive from Bangkok and a 40-minute ferry ride from Khlong Yai (66-39-552-555).
For the Swimmer
Waikiki and the North Shore, Oahu Waikiki Beach isn’t exactly a hidden gem, but its classic hotel palace, the Halekulani, has just had a major overhaul: Rooms are brighter and whiter, and the spa and restaurant have been reborn (808-923-2311; doubles from $465). Devote a day or two to spending time in the water and people-watching along the bustling strand. Then drive to the North Shore, where the beaches are backed by hills so green that they look almost Irish. In summer, the sea is calm and flat—great for long, leisurely swims (it’s so rough in winter that only experienced surfers venture in). All that exercise will make you hungry: For lunch, try Sakai of Hawaii, opening in July at the DFS Waikiki shopping center; it’s the first café outside Japan for Iron Chef Hiroyuki Sakai, famed for such French-inspired creations as pâté-filled choux and plum granitas (330 Royal Hawaiian Ave.; phone and prices unavailable at press time). Have dinner at hot pop-up restaurant The Pig and the Lady—the prix-fixe menu’s standouts are the noodle dishes, especially hu tei, a bowl of homemade rice noodles in broth loaded with shrimp and pork (prix fixe, $55).
By Eimear Lynch and John Wogan June 2012 Issue
My back is killing me. My legs are burning like a So Cal wild fire. Every joint in my body is moving like a rusty old Erector set, yet I couldn't be happier. I am now the proud owner of a DIY brick patio. The perfect summer evening getaway of relaxing, grilling, and drinking tasty brew. Here's my guide to great beers you can enjoy on your patio, deck, or lawn.
Often beer snobs get attacked, rightfully, for focusing solely on bold tasting beers(coffee stouts, black IPAs, smoked porters). These brews are fantastic works of art, but when the heat is up the general desire for them is down. Sadly, most take the cowards way out and choose to suck back on one of those beers so lite they put the calorie count in the name. You may as well just drink water at that point. For the rest of us I would recommend keeping cool with a Blonde...Ale. Golden or Blonde Ales are true to their name with a beautiful glowing color. While craft beers are almost never lite in calories or taste, you will certainly find it refreshing and perfect for a warm day. My favorites, if you can find them, are Half Acre's Gossamer Golden Ale, Summer Love Ale from Victory Brewing, and New Belgium's Somersault.
There is this stigma in the craft community that fruit in a beer, as either a brewing element or a garnish, is an unthinkable sin. This likely stems from some sort of push back against a few products put out by “Big Brewing” back in the late 2000's. These products were simply their lite swill pumped with fake flavors (mainly lime). Oddly enough one those same companies put out an ad a few years prior that had Burt Reynolds (or someone just as macho) proclaiming that to “fruit the beer” was against some form of man code. In reality there are plenty of well respected craft breweries making beer with fruit and doing it right. The most popular vehicle for fruits seem to be wheat beers. Apricots are easily the preferred option by brew artisans around the world. The one I really enjoy is Pyramid's Apricot Ale, but you really can't go wrong with any brew in this style. The other fruit beer that I love took me a lot of courage to even try. I hate watermelon. Hard to eat, full of seeds, and it simply doesn't taste great. Nonetheless, 21st Amendment's Hell or High Watermelon Wheat is a MUST try. I know full well that many of you wont even give it a go. For the thrill seekers who take me up on the challenge you will find an interesting yet delightful experiment from the San Fran brewery. A perfect partner for that chips and salsa platter at your next picnic.
There are few things about summers that are guaranteed: the days will be long, work days will seem even longer, and you will end up playing a lot less golf than you had planned. Another stone cold lock is that summer nights are always better sipping a great beer, watching the sun fade, and enjoying every second. Cheers.
By NED POTTER (@NedPotterABC) June 20, 2012
Hot enough for you? With a fearsome heat wave moving from the Midwest to the Eastern Seaboard, we hardly need a reminder that summer is upon us.
But we have one anyhow. The summer solstice -- the astronomical beginning of summer in the Northern Hemisphere -- takes place at 7:09 p.m. ET on June 20. That makes this the longest day of the year north of the equator. From now until December, the days gradually get shorter, though not immediately cooler.
We are already told the U.S. has had the warmest spring since record-keeping began in the 19th century. Today there are heat warnings for 13 states, with highs in the upper 90s in New York, Boston and Washington, D.C., and heat indexes higher than 100 for cities that include Philadelphia and Raleigh.
"You're talking about almost 15 degrees above normal," said Kristin Kline, a National Weather Service meteorologist in Mount Holly, N.J.
It is mere coincidence that this is happening on the day of the solstice. Generally, the sun's heat, trapped by the atmosphere, has a lagging effect, which is why August in the U.S. is usually hotter than April, even though the days are the same length.
A quick reminder of what's happening: Earth, turning on its axis as it circles the sun, is tilted at an angle of 23.5 degrees relative to its orbit. Whatever the season, the axis points the same way, with Polaris, the North Star, hovering over the North Pole.
This is the day that the axis, as seen from the north, points as much toward the sun as it will all year. So Chicago and New York, for instance, get more than 15 hours of sunlight today, compared with 9.1 hours on the winter solstice Dec. 21. And everything north of the Arctic Circle will get 24 hours of daylight today -- compared with round-the-clock darkness six months from now.
Public health officials tried to remind people, as always on such days, to stay in air-conditioned buildings if possible, drink plenty of water and avoid exertion, as ozone builds up in the air. New York City's schools remained open for 1.1 million students, though only 64 percent of its classrooms are reported to have air conditioning.
Utilities and transit systems are also under stress. With demand peaking, equipment is more likely to break down in the heat.
"While extreme temperatures can affect our equipment and infrastructure, we will do everything possible to avoid service disruptions," said Joseph Lhota, CEO of New York's Metropolitan Transportation Authority.
Forecasters say the current heat wave will break by the weekend. There's a cold front moving eastward, currently stretching from Michigan to the central plains. Beyond that, you can at least take comfort that with summer here, fall can't be far behind.
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