Tonight - spent the night with friends, drinking champagne, and dining on some amazing delicacies!
Two kinds. Israels. And America Sturgeon.
Very tasty!
Want to see more?
Follow me daily on "Where's Rick Today?"
Want to see more?
Saturday, October 22, 2011
Tuesday, October 18, 2011
Le Dinner - a night of white, friends and 7 courses of food
It is not longer Friday evening.
But the memories of a great night last Friday with friends Sharon, Karie and Jim linger on.
We were a part of San Francisco's first "Le Blanc" diner - or "le diner." It is a "pop up" dinner in white.
Fashioned after the "le blanc" dinner in France, 750 were among 10,000 people who applied online to be invited to the event. If you were lucky enough to hear about the dinner, and were accepted as one of the first applicants, you were given these instructions:
1. Check your email at Friday, 4:00 pm.
2. Show up at the designated place, in white, with white. Tables would be provided. But you had to bring food, chairs and settings for your and your guest.
3. Set up began at 5:30. Dinner began at 7:30, with 750 of your new friends all waving white napkins in the air.
We were lucky enough to get in. And it was a wonderful evening!
I volunteered to be the chef for the evening. In my kitchen, this would have been doable. But I took on the challenge to do this tableside, without heat. Our 7 course meal included:
WeI prepped and served out of a small suitcase behind my chair. And I have to say - it all tasted pretty good!
If you want to see the television coverage - you can watch here:
Diners Gather For Pop-Up Picnic At Golden Gate Park
And here are a few pictures....
Want to see more?
Follow me daily on "Where's Rick Today?"
But the memories of a great night last Friday with friends Sharon, Karie and Jim linger on.
We were a part of San Francisco's first "Le Blanc" diner - or "le diner." It is a "pop up" dinner in white.
Fashioned after the "le blanc" dinner in France, 750 were among 10,000 people who applied online to be invited to the event. If you were lucky enough to hear about the dinner, and were accepted as one of the first applicants, you were given these instructions:
1. Check your email at Friday, 4:00 pm.
2. Show up at the designated place, in white, with white. Tables would be provided. But you had to bring food, chairs and settings for your and your guest.
3. Set up began at 5:30. Dinner began at 7:30, with 750 of your new friends all waving white napkins in the air.
We were lucky enough to get in. And it was a wonderful evening!
I volunteered to be the chef for the evening. In my kitchen, this would have been doable. But I took on the challenge to do this tableside, without heat. Our 7 course meal included:
Champagne, Russian and Israeli caviar with accoutrements
Sausage-Stuffed Mushrooms
Purple Potato Vichyssoise with Roasted Garlic, served in seasonal pumpkins
Pan Seared Beef Carpaccio with sweet potato chips, fried capers and lemon Aioli
Arugula Endive Salad, with Ajou pears, Rogue Blue Cheese and prosciutto
Rosemary Port Braised Lamb Shanks with Mascarone Polenta
Chocolate Orange Crème Brulee
WeI prepped and served out of a small suitcase behind my chair. And I have to say - it all tasted pretty good!
If you want to see the television coverage - you can watch here:
Diners Gather For Pop-Up Picnic At Golden Gate Park
And here are a few pictures....
Who is joining us next year?
Saturday, October 8, 2011
Octoberfest - Kansas Style
This weekend, I am retracing roots. I have traveled back to Kansas for the semi-annual Von Feldt cousins reunion. At least 30 or 40 people with the last names of Von Feldt, Dreiling, Sander and "married to" names will assemble in Victoria, Kansas, my home town, for horse shoes, "disks" german polka dancing and more than a few sips of alcohol.
I came a day early to spend a little afternoon time at the Ft. Hays State Octoberfest. It is big for a festival in the Midwest. A chance for many school organizations to fund raise as well as a chance to party before the big homecoming day, the festival really is a testament to life and culture around here in Hays.
For me - I came for the people watching - and of course the food. This is the only place I get what we call "real German food." Of course, it really isn't exactly German. It is a version of food carried over from the old country - and augmented by local abundance of certain products during long hard winters 100 years ago. The traditions continue.
Here is a typical menu at one of the booths, run by one of the senior organizations supporting veterans that have died.
These are all of the favorites, including "beans and noodles" (hamhock cooked white beans served over the top of fried noodles), Galuski (many names for this - but basically a cabbage wrapped meatball), Kucken (cake pastry with a berry topping) and hearts - the cookie kind. For $8 - you could get a plate full of a sampling of everything - enough food to feed 2 or 3.
I wanted to share a few more photos that I found a little interesting.
We had to try some bull fries. If you can see the German here, the slogans read (in Kansas German) "Not just the best, it's nuts!" and "These nuts taste great!" You can guess what they are. And fried in flour with horseradish sauce, they aren't so bad.
A lot of the school clubs had booths. I found the Finance Club quite industrious. After all, who would not want turkey legs and shot glasses? Whiskey is a big thing out here. I am glad Ft. Hays is training future accountants!
Want to see more?
Follow me daily on "Where's Rick Today?"
I came a day early to spend a little afternoon time at the Ft. Hays State Octoberfest. It is big for a festival in the Midwest. A chance for many school organizations to fund raise as well as a chance to party before the big homecoming day, the festival really is a testament to life and culture around here in Hays.
For me - I came for the people watching - and of course the food. This is the only place I get what we call "real German food." Of course, it really isn't exactly German. It is a version of food carried over from the old country - and augmented by local abundance of certain products during long hard winters 100 years ago. The traditions continue.
Here is a typical menu at one of the booths, run by one of the senior organizations supporting veterans that have died.
These are all of the favorites, including "beans and noodles" (hamhock cooked white beans served over the top of fried noodles), Galuski (many names for this - but basically a cabbage wrapped meatball), Kucken (cake pastry with a berry topping) and hearts - the cookie kind. For $8 - you could get a plate full of a sampling of everything - enough food to feed 2 or 3.
I wanted to share a few more photos that I found a little interesting.
Want to see more?
Friday, September 2, 2011
Friday, July 15, 2011
Saturday, July 2, 2011
Chilling at Yoshi's in San Francisco
A great way to start the weekend - at Yoshi's in San Francisco.
One of my favorite acoustic guitar players, Ottmar Liebert and Luna Negra was playing.
I grabbed a friend I hadn't seen in ages. We drank beer at a Peruvian bar, had modern sushi at Yoshi's and then enjoyed the 10:00 show.
Great music! Great San Francisco evening!
Description of Ottmar Liebert: "…subdued flamenco guitar and South American percussion, rock, jazz, and pop influences, German guitarist Ottmar Liebert's "attitude" actually suppresses the more challenging and "dangerous" aspects of flamenco in favor of the romantic and the stylish. His feel for the music's innate sensuality and a gift for creating memorable melodies helped to bring flamenco to the mainstream…"
Click here to listen to my Pandora radio station on Ottmar Liebert!
http://broadcaster.pandora.com/t?r=927&c=901946&l=37961&ctl=2A2B53F:C92C8E9C68C32A07E18B19C3FE5DA578050542759970026E&
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Friday, June 24, 2011
Friday, June 10, 2011
Eating my Favorites in Singapore
Hello everyone. Greetings from Singapore. It has been nearly two years since I was last here - the longest in over ten years to have been away from my Asia home. It has been great to be back. As usual, there is always that odd feeling of belonging - yet knowing it isn't home anymore.
I have been here for a conference where I was a speaker, as well as meeting with a new coaching client. But during the down moments, I am quickly working my way around to my favorite restaurants and foods in the city.
When I first visited in 1999 for my "look and see" - my soon to be first Asia boss took myself with the HR team to a restaurant that has been a top 3 favorite since that very day. No trip will go by without a visit to Thanying for some of my absolute favorite Thai food in all of Southeast Asia - in or our of Thailand.
As many of you know, I am an adventurous person. And so, I like to try new things. But not at Than Ying. I have literally been eating the very same things at that resturant for the last 12 years. I think these items are literally the first things I ever ate there. In some ways, it represents my first taste of Asia. Everything else is comparable to these items - and they remain some of my absolute favorite items from Thailand and Asia.
The meal has to start with pomelo salad. Pomela is a sweeter and juicer version of an Asian grapefruit. The membranes of the grapefruit is mixed with coconut, dried shrimp and spice to make a wonderful salad. I have come close to replicating that salad, but have never been able to make it as good at that of Than Ying.
By this time in the meal, I am already stuffed. I can't eat it all. And of course in Asia, no appetizer is really menat for one person - let alone the two that I have ordered.
And of course, I always have to have the chicken green curry - chock full of both regular and Japanese eggplant. It is creamy from the coconut millk. And served over fragrant jasmine rice, it is so delicious.
And do I stop with the food, being so stuffed I can hardly move. Heck no. I am not walking away from the table without first having as many bites of the mango sticky rice as I can do.
It is simply one of my favorite desserts now in the whole world - all because of the first dishes of it that I ate at Than Ying!
I just love this restaurant.
Each time I come to Singapore - so many things change. I walked by the apartment building I first lived here when I arrived to Singapore 11 years ago. It was a high rise 20 story building just off the main road in Singapore, right downtown. It was about 25 years old. I always make a pilgrimage to walking by it when I come "home.."
This time - there was no building. The blew it up, and instead, will replace it with a building twice the height.
It is good that Than Ying is still there - waiting for me each and everytime I come back to Singapore with my favorite foods!
Want to see more?
Follow me daily on "Where's Rick Today?"
I have been here for a conference where I was a speaker, as well as meeting with a new coaching client. But during the down moments, I am quickly working my way around to my favorite restaurants and foods in the city.
When I first visited in 1999 for my "look and see" - my soon to be first Asia boss took myself with the HR team to a restaurant that has been a top 3 favorite since that very day. No trip will go by without a visit to Thanying for some of my absolute favorite Thai food in all of Southeast Asia - in or our of Thailand.
As many of you know, I am an adventurous person. And so, I like to try new things. But not at Than Ying. I have literally been eating the very same things at that resturant for the last 12 years. I think these items are literally the first things I ever ate there. In some ways, it represents my first taste of Asia. Everything else is comparable to these items - and they remain some of my absolute favorite items from Thailand and Asia.
The meal has to start with pomelo salad. Pomela is a sweeter and juicer version of an Asian grapefruit. The membranes of the grapefruit is mixed with coconut, dried shrimp and spice to make a wonderful salad. I have come close to replicating that salad, but have never been able to make it as good at that of Than Ying.
I always have to have the stuffed chicken wings. The first time I had them, I was amazed at what they did with them. The complete debone a chicken wing - mix the minced meat with a tasty combination of vegatables and spices, and then restuff them into the skin of the wing and deep fry them. Add to it a very spice chilli sauce and a sweet chilli sauce - and wow. It is just amazing.
And below is something that I can only get at Than Ying. It is a deep fried crispy fish. It comes as a sort of condiment - salty - fish - and oh so addictive. When I first started going to that restaurant - they were so strong - nearly amonia like in taste. I am sure the preservatives can't be good for you. But over time, I am so addicted to them that I ask for more. Always!
And of course, I always have to have the chicken green curry - chock full of both regular and Japanese eggplant. It is creamy from the coconut millk. And served over fragrant jasmine rice, it is so delicious.
And do I stop with the food, being so stuffed I can hardly move. Heck no. I am not walking away from the table without first having as many bites of the mango sticky rice as I can do.
It is simply one of my favorite desserts now in the whole world - all because of the first dishes of it that I ate at Than Ying!
I just love this restaurant.
Each time I come to Singapore - so many things change. I walked by the apartment building I first lived here when I arrived to Singapore 11 years ago. It was a high rise 20 story building just off the main road in Singapore, right downtown. It was about 25 years old. I always make a pilgrimage to walking by it when I come "home.."
This time - there was no building. The blew it up, and instead, will replace it with a building twice the height.
It is good that Than Ying is still there - waiting for me each and everytime I come back to Singapore with my favorite foods!
Want to see more?
Saturday, May 14, 2011
SICHUAN Food in Shanghai
Saturday, April 16, 2011
Friday, April 8, 2011
Friday, April 1, 2011
Tuesday, March 29, 2011
Eating Mexican Breakfast
Sometimes. It just feels right. Even at lunch time!
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Friday, March 11, 2011
Meatballs are the IN thing in thing in New York
RE: Rick speaking on the radio about Tsunami
Oops. Time correction. I will be on the radio:
6:30 EST
3:30 PST (Drive time home in California).
5:30 pm in Kansas.
From: Rick Von Feldt [mailto:rvonfeldt@yahoo.com]
Sent: Friday, March 11, 2011 1:41 PM
To: 'Rick Von Feldt (The HR Futurist)'; Rick Von Feldt
Subject: RE: Rick speaking on the radio about Tsunami
Family and Friends.
Last night, I was on the telephone with one of my clients in China when the Earthquake hit. It didn't affect China, but the do have offices in Japan, and we were dialed into the Japan offices just minutes after.
It is a terrible disaster for Japan. Lives are lost. But fortunately, due to early warning systems, and preparation, so many less lives will be lost than the 2004 tsunami.
I have heard from several UWP friends from my various casts. It was a frightening experience, but so far, all are alright.
I am in New York City today, having been here for a week of teaching and meetings. However, I have been staying close to the television, and monitoring my emails. The survivor website I host (www.phukettsunami.blogspot.com) has received thousands of hits today. As a result, I am fielding questions online as well as by phone from various people.
As an example, I will be doing a live radio interview for about 10 minutes with a San Francisco radio station at 6:30 EST / 9:30 PST. If you want to listen via internet, you can click the LISTEN LIVE button at the website of KGO: http://www.kgoam810.com
If you want to learn about what the tsunami did to affect Hawaii and California - you can read here:
http://www.kgoam810.com/Article.asp?id=2132551&spid=
Rick Von Feldt
HR Futurist
Phone: +1-970-797-9386
Mobile: +1-650-521-1888
RE: Rick speaking on the radio about Tsunami
Family and Friends.
Last night, I was on the telephone with one of my clients in China when the Earthquake hit. It didn't affect China, but the do have offices in Japan, and we were dialed into the Japan offices just minutes after.
It is a terrible disaster for Japan. Lives are lost. But fortunately, due to early warning systems, and preparation, so many less lives will be lost than the 2004 tsunami.
I have heard from several UWP friends from my various casts. It was a frightening experience, but so far, all are alright.
I am in New York City today, having been here for a week of teaching and meetings. However, I have been staying close to the television, and monitoring my emails. The survivor website I host (www.phukettsunami.blogspot.com) has received thousands of hits today. As a result, I am fielding questions online as well as by phone from various people.
As an example, I will be doing a live radio interview for about 10 minutes with a San Francisco radio station at 6:30 EST / 9:30 PST. If you want to listen via internet, you can click the LISTEN LIVE button at the website of KGO: http://www.kgoam810.com
If you want to learn about what the tsunami did to affect Hawaii and California - you can read here:
http://www.kgoam810.com/Article.asp?id=2132551&spid=
Rick Von Feldt
HR Futurist
Phone: +1-970-797-9386
Mobile: +1-650-521-1888
RE: Rick speaking on the radio about Tsunami
Oops. Time correction. I will be on the radio:
6:30 EST
3:30 PST (Drive time home in California).
From: Rick Von Feldt (The HR Futurist) [mailto:rick@hrfuturist.com]
Sent: Friday, March 11, 2011 1:22 PM
To: Rick Von Feldt
Subject: Rick speaking on the radio about Tsunami
Family and Friends.
Last night, I was on the telephone with one of my clients in China when the Earthquake hit. It didn't affect China, but the do have offices in Japan, and we were dialed into the Japan offices just minutes after.
It is a terrible disaster for Japan. Lives are lost. But fortunately, due to early warning systems, and preparation, so many less lives will be lost than the 2004 tsunami.
I have heard from several UWP friends from my various casts. It was a frightening experience, but so far, all are alright.
I am in New York City today, having been here for a week of teaching and meetings. However, I have been staying close to the television, and monitoring my emails. The survivor website I host (www.phukettsunami.blogspot.com) has received thousands of hits today. As a result, I am fielding questions online as well as by phone from various people.
As an example, I will be doing a live radio interview for about 10 minutes with a San Francisco radio station at 6:30 EST / 9:30 PST. If you want to listen via internet, you can click the LISTEN LIVE button at the website of KGO: http://www.kgoam810.com
If you want to learn about what the tsunami did to affect Hawaii and California - you can read here:
http://www.kgoam810.com/Article.asp?id=2132551&spid=
Rick Von Feldt
HR Futurist
Phone: +1-970-797-9386
Mobile: +1-650-521-1888
Rick speaking on the radio about Tsunami
Family and Friends.
Last night, I was on the telephone with one of my clients in China when the Earthquake hit. It didn't affect China, but the do have offices in Japan, and we were dialed into the Japan offices just minutes after.
It is a terrible disaster for Japan. Lives are lost. But fortunately, due to early warning systems, and preparation, so many less lives will be lost than the 2004 tsunami.
I have heard from several UWP friends from my various casts. It was a frightening experience, but so far, all are alright.
I am in New York City today, having been here for a week of teaching and meetings. However, I have been staying close to the television, and monitoring my emails. The survivor website I host (www.phukettsunami.blogspot.com) has received thousands of hits today. As a result, I am fielding questions online as well as by phone from various people.
As an example, I will be doing a live radio interview for about 10 minutes with a San Francisco radio station at 6:30 EST / 9:30 PST. If you want to listen via internet, you can click the LISTEN LIVE button at the website of KGO: http://www.kgoam810.com
If you want to learn about what the tsunami did to affect Hawaii and California - you can read here:
http://www.kgoam810.com/Article.asp?id=2132551&spid=
Rick Von Feldt
HR Futurist
Phone: +1-970-797-9386
Mobile: +1-650-521-1888
Let the Friday New York dining begin
Saturday, March 5, 2011
Friday in the BIG APPLE city!
Tonight, I am eating at a place on my 2011 must try list. I have been seduced by restaurants lately that feature pig. And have the word gastropub in their name. Good food and drink. But I get to wear jeans. And the stay open until 1:00 am. Perfect!!!
This is my starter. I would come back for this dish alone. So so good. Do u know what it is?
Read more on my blog in a couple of hours on the whole meal.
I love New York!
Friday, January 28, 2011
CHICAGO: Foods of two extremes!
I am in Chicago this week, working with a couple of clients. My days are filled with short meetings. And during the inbetween times, I head to Starbucks for email. Or more interestingly, I of course, head for the restaurants.
I decided to be as mindful as possible this year to focus on choosing restaurants. Food is still my (not so secret) passion.
When clients say, where do you want to eat, I am a little more direct these days in choosing where I want to go.
For lunch today, I needed some soul food. A colleague suggested heading to WISHBONE, which is across the street from Harpo Studios, home of famed Oprah Winfrey here in Chicago.
Actually, it was rather amusing trying to figure out how to describe who this lady Oprah is, and why she has had such an impact on the USA.
At Wishbone, we filled the table with fried catfish, sausage jambalaya, and an array of sides that would make any mouth water. We had collard greens, cheese grits, mac and cheese and red beans and rice. Desserts included apple pie and peach cobbler.
All I can say is Umm Umm good!
After getting some work done this afternoon, my culinary adventure will soon focus on what I think will be one of the highlights of the year. I am eating at Moto - one of the top molecular gastronomy restaurants in the country.
To learn about Moto - see this very quick video: http://www.youtube.com/watch?v=47qgz4ToBfE
My reservation is at 8:30. It will last 4 hours. And includes 20 courses. Here is the menu - which they tell you in advance. As well, the menu itself, which is presented to you, is also edible.
THE MENU FOR THE NIGHT.
gtm 195
MARGARITA ceviche
C02 grapefruit
CHICKENnoodle
GOLDEN twist ale
CLAM bake
YELLOW snow
NUAC man
BASEBALL snacks
ASTRONAUT tartare
CUBAN cigar
FOREST roll
SHABU shabuccino
VENISON & alium
CREPES that are cheese
FRITES frozen and fried
CURRY lime
BANANA split
ACME bombs
COOKIE crumbs
SODA float
If you really want to learn about the ideas of Homaro and Ben - take a look at this TedX video:
http://www.youtube.com/watch?v=Qk52YkSV8PE
Homaro & Ben talk about food replication, the benefits of food recontextualization, and lead the audience through a "flavor-tripping" experience. Homaro Cantu is the owner and executive chef of Moto restaurant, as well as the chairman and founder of Cantu Designs firm in Chicago, Illinois. An inventor, entrepreneur, chef and molecular gastronomer, he became famous for his unconventional approach to cooking -- using a state-of-the-art laboratory based in Moto's kitchen. Ben Roche is the executive pastry chef of Moto Restaurant as well as the director of research and development at Cantu Designs firm. Homaro & Ben collaborate and support eachother's love for science and the culinary arts. Besides working together at Moto and Cantu Designs, they co-host the Green Channel TV show, Future Food.
I decided to be as mindful as possible this year to focus on choosing restaurants. Food is still my (not so secret) passion.
When clients say, where do you want to eat, I am a little more direct these days in choosing where I want to go.
For lunch today, I needed some soul food. A colleague suggested heading to WISHBONE, which is across the street from Harpo Studios, home of famed Oprah Winfrey here in Chicago.
Actually, it was rather amusing trying to figure out how to describe who this lady Oprah is, and why she has had such an impact on the USA.
At Wishbone, we filled the table with fried catfish, sausage jambalaya, and an array of sides that would make any mouth water. We had collard greens, cheese grits, mac and cheese and red beans and rice. Desserts included apple pie and peach cobbler.
All I can say is Umm Umm good!
After getting some work done this afternoon, my culinary adventure will soon focus on what I think will be one of the highlights of the year. I am eating at Moto - one of the top molecular gastronomy restaurants in the country.
To learn about Moto - see this very quick video: http://www.youtube.com/watch?v=47qgz4ToBfE
My reservation is at 8:30. It will last 4 hours. And includes 20 courses. Here is the menu - which they tell you in advance. As well, the menu itself, which is presented to you, is also edible.
THE MENU FOR THE NIGHT.
gtm 195
MARGARITA ceviche
C02 grapefruit
CHICKENnoodle
GOLDEN twist ale
CLAM bake
YELLOW snow
NUAC man
BASEBALL snacks
ASTRONAUT tartare
CUBAN cigar
FOREST roll
SHABU shabuccino
VENISON & alium
CREPES that are cheese
FRITES frozen and fried
CURRY lime
BANANA split
ACME bombs
COOKIE crumbs
SODA float
If you really want to learn about the ideas of Homaro and Ben - take a look at this TedX video:
http://www.youtube.com/watch?v=Qk52YkSV8PE
Homaro & Ben talk about food replication, the benefits of food recontextualization, and lead the audience through a "flavor-tripping" experience. Homaro Cantu is the owner and executive chef of Moto restaurant, as well as the chairman and founder of Cantu Designs firm in Chicago, Illinois. An inventor, entrepreneur, chef and molecular gastronomer, he became famous for his unconventional approach to cooking -- using a state-of-the-art laboratory based in Moto's kitchen. Ben Roche is the executive pastry chef of Moto Restaurant as well as the director of research and development at Cantu Designs firm. Homaro & Ben collaborate and support eachother's love for science and the culinary arts. Besides working together at Moto and Cantu Designs, they co-host the Green Channel TV show, Future Food.
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