Now that winter has decided to come out of hibernation, it's time to consider that long-delayed trip to the slopes.
What, you've got no ride to Tahoe? No problem. There's a plethora of options available to get you on your way.
I'm mid-interview with Sam Brown and Zach Cregger from the sketch comedy troupe The Whitest Kids U'Know, searching for the words that might explain what makes them hilarious, as if they needed one more testimonial. They don't, of course — their IFC show and millions of YouTube video fans are proof that something they're doing is working. But what is it, exactly, that runs through all of their sketches?
For one, they know when to not say "When." They'll often take ideas and extend them and milk them until no surplus jokes remain, and then they'll milk it a bit more.
Winter in Wine Country is a time for restaurants to revamp, remodel, change ownership and, this year at least, build from the ground up. From pizzerias to gastropubs, Napa in 2012 is shaping up to be considerably less buttoned-up.
As the weather gets colder and temperatures reach near freezing, only the hardiest fruits and vegetables can survive on the winter farm. One of the most cold-tolerant of all plant groups is the Brassica family. These cruciferous crops are plentiful now at the Ferry Plaza markets and are favorites of many of the chefs who shop there.
If you’re like me, your email inboxes have exploded over the years to the point they are bursting with incoming messages, some of which are bound to get lost in the shuffle. And, depending how many merchants you buy from, a healthy percentage of that email is probably composed of marketing messages.
Have you noticed Dobbs Ferry, the new, large, wrap-around restaurant on the corner of Hayes and Gough? The owners, Scott Broccoli and Danny Sterling, purchased the former Allegro restaurant and an adjacent kebab shop on Hayes, uniting them to create an expansive new neighborhood hangout with blue wainscoting, exposed brick walls and a huge avocado tree growing out of a closed interior patio area. Sure, the restaurant has reclaimed wood floors and a lot of the menu uses locally sourced ingredients, but they're not the type to mention it on the menu, or even in passing conversation for that matter.
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