天啊!突然發現早在10年前世界知名的奧運主題曲作曲家John Psathas 就非常有遠見的錄製現在最流行的異地合奏影片了!珮菁也很榮幸的受邀與各國的音樂家們合作《在零與壹之間Between Zero and One》,看看我在那兒?
5:25~8:00 演奏鐘琴和木琴 😄
“In the spirit of the current outpouring of assembled lockdown video performances I share a precursor, from almost 10 years ago, of long-distance collaboration. Connecting a very special network of musicians and friends;
Adam Page, (then in Wellington - come back!!!)
Serj Tankian, Los Angeles
Matt Penman, New York
Petros Kourtis, Athens
Your truly on organ, Wellington
Warren Maxwell, Featherston
Lara St. John and Iggy Cain, New York
Pedro Carneiro, Lisbon
Michael Gavriel, Wellington
Pei-Ching Wu 吳珮菁, Taipei
Kostas Theodorakos, Athens
Julia Coolikova, Moscow
Louis van der Mespel, Wellington
Anna-Marie Alloway, , Wellington
John Roxburgh, Wellington
Salina Fisher, Wellington
Annabel Drummond, Wellington
Sofia Labropoulouu Athens
Alex Ware (Xela), Wellington
Jack Hooker, Wellington
Strike Percussion NZ”
~ John Psathas
moscow zero 在 Bangkok Foodies Facebook 的精選貼文
@bangkokfoodies reporting from Moscow, Russia.
The "Selfie" word itself carries heavy connotations of narcissism and self indulgence but we found selfie to be simplistically sophisticated in terms of its interior beauty and complicated yet pure when it came to the plate. Unlike White Rabbit Restaurant, the younger restaurant to which Chef Anatoly Kazakov drives, does not have the avant garde, dreamland type effect but the minimalistic open kitchen is the central focus to a classic fine dining room backdrop with subtly eccentric touches. This eccentricity extends to the cuisine. The Edible / Inedible concept which comes from the idea of zero waste, Chef Anatoly Kazakov utilises the undesirable "inedible" parts of produce, such as fish fins, shrimps legs and cabbage stalks to create these incredible meals which are highly emotive in terms of flavour. Find yourself in the Russian countryside with the Oxtail, parsley root and chantrelles or on the mountain sides with the Mushroom paste, chicken soup or on a local fishing boat with the Pikeperch tongue and tomato water. What Chef and the team have managed to do, aside from proving to diners that kitchen wastage can be refined, but actually transform those best-bad-bits to amplify the taste of where your food truly comes from.
At @selfiemoscow
#BangkokFoodies #FoodiesOfficialAsia #SelfieMoscow
moscow zero 在 KUNI 藐視王法的世界 Facebook 的最佳解答
2016世界餐廳排行出爐!
Steirereck繼2013後重新站回第九:http://goo.gl/cyCMWu
去年底去吃的時候排名第十六,而米其林一直以來最多也只給兩星。當時一直百思不解,明明比大多吃過的三星都還要好,Steirereck怎麼會只有兩星呢!?
去年十一月底吃的時候印象非常深刻:http://goo.gl/P0IW6p
對我來說,美食若要走得頂尖,光好吃是不夠的。
我喜歡欣賞廚藝家埋藏在背後的理念,偷偷觀察,如同小提琴家於表演時任何一丁點的拍子變化,很可能就是出自精心策畫過的思考。有時也可能只是來自與舞台下觀眾們的互動,在熱絡氣氛下將速度加快,節奏與重音拉大,或是刻意作更強烈些的對比。
以前歐洲窮學生時期都是看Gault Millau,當時只要拿到高分的都會想辦法省錢去吃一頓,就算只是早午餐也好。每吃一次得勒緊褲子一兩禮拜。當年最癡想就是排名最高的Steirereck,那時還沒搬到市立公園,但真的太貴,沒辦法只得作罷,如今想來真是難忘的回憶啊。
小Reitbauer先生嘗試在料理中注入更多奧地利的自然與文化,大量使用山區獵來的野味,連巴薩米可醋亦來自本地小廠,沒像時下流行動不動從國外進口高級肉品或食材。光這份理念就該欽佩,更何況運用如此精妙,好比那道野兔的雙重呈現讓我念念不忘。這感覺尤其在維也納走走吃喝幾天後品嘗更明顯,曾有那麼一下下,我彷彿能看到奧地利歷史悠久的文化在餐桌上重現。奧地利如今雖然只是一個小小的國家,人口九百萬不到,但深愛自己的國家,為自己的國家與文化感到驕傲,同時藉著頂尖料理向世界發聲,這我無法不動容,是超越美味後的引人深思。
名單附錄:
No.1 OSTERIA FRANCESCANA MODENA, ITALY
No.2 EL CELLER DE CAN ROCA GIRONA, SPAIN
No.3 ELEVEN MADISON PARK NEW YORK, USA
No.4 CENTRAL LIMA, PERU
No.5 NOMA COPENHAGEN, DENMARK
No.6 MIRAZUR MENTON, FRANCE
No.7 MUGARITZ SAN SEBASTIAN, SPAIN
No.8 NARISAWA TOKYO, JAPAN
No.9 STEIRERECK VIENNA, AUSTRIA
No.10 ASADOR ETXEBARRI AXPE, SPAIN
No.11 D.O.M. SÃO PAULO, BRAZIL
No.12 QUINTONIL MEXICO CITY, MEXICO
No.13 MAIDO LIMA, PERU
No.14 THE LEDBURY LONDON, UK
No.15 ALINEA CHICAGO, USA
No.16 AZURMENDI LARRABETZU, SPAIN
No.17 PIAZZA DUOMO ALBA, ITALY
No.18 WHITE RABBIT MOSCOW, RUSSIA
No.19 ARPÈGE PARIS, FRANCE
No.20 AMBER HONG KONG, CHINA
No.21 ARZAK SAN SEBASTIAN, SPAIN
No.22 THE TEST KITCHEN CAPE TOWN, SOUTH AFRICA
No.23 GAGGAN BANGKOK, THAILAND
No.24 LE BERNARDIN NEW YORK, USA
No.25 PUJOL MEXICO CITY, MEXICO
No.26 THE CLOVE CLUB LONDON, UK
No.27 SAISON SAN FRANCISCO, USA
No.28 GERANIUM COPENHAGEN, DENMARK
No.29 TICKETS BARCELONA, SPAIN
No.30 ASTRID Y GASTÓN LIMA, PERU
No.31 NIHONRYORI RYUGIN TOKYO, JAPAN
No.32 RESTAURANT ANDRÉ SINGAPORE
No.33 ATTICA MELBOURNE, AUSTRALIA
No.34 RESTAURANT TIM RAUE BERLIN, GERMANY
No.35 VENDÔME BERGISCH GLADBACH, GERMANY
No.36 BORAGÓ SANTIAGO, CHILE
No.37 NAHM BANGKOK, THAILAND
No.38 DE LIBRIJE ZWOLLE, NETHERLANDS
No.39 LE CALANDRE RUBANO, ITALY
No.40 RELAE COPENHAGEN, DENMARK
No.41 FÄVIKEN JÄRPEN, SWEDEN
No.42 ULTRAVIOLET BY PAUL PAIRET SHANGHAI, CHINA
No.43 BIKO MEXICO CITY, MEXICO
No.44 ESTELA NEW YORK, USA
No.45 DINNER BY HESTON BLUMENTHAL LONDON, UK
No.46 COMBAL ZERO RIVOLI, ITALY
No.47 SCHLOSS SCHAUENSTEIN FÜRSTENAU, SWITZERLAND
No.48 BLUE HILL AT STONE BARNS POCANTICO HILLS, USA
No.49 QUIQUE DACOSTA DENIA, SPAIN
No.50 SEPTIME PARIS, FRANCE