Law firm Vedder Price recently hired workplace design studio Peldon Rose to design their new office in London, England. “At a prime location within the

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超軽量わずか50g・サビ防止・耐荷重15kg 錆びににくい、防水で酸化しないS字フックです。【楽に収納】お風呂用具の収納などに便利なフックです。他にも食品関係の保管やDIYの素材など幅広いシーンで活躍します。余分な装飾やデザインを取り入れず、フックに必要な機能のみを追求しました。楽に収納し、気軽に引っ掛けて取ります。フック収納が気になっていた方は、ぜひ一度お試しください。【安全なデザイン】フックの表面は滑り止め設計で物を竿に掛け、滑りにくいです。先端は磨きが滑らかで、物を傷つかなりません。丈夫で耐久性のある構造、省スペース設計で使いやすく、とても便利です。【使用簡単】S字フックは釘、ネジや接着剤が必要なくて簡単にインストールできます。家の壁に穴を打つのを要りません。引掛けるだけ簡単に取り付けます。【広い使用範囲】このフックが特定の使える場所は限りなく、使用範囲は広い。頑丈で重たいキッチン用品、コートも掛けられます。キッチンで皿、コップなどを懸けて、バスルームでタオルを懸けて、庭で植木鉢を懸けてグリル道具なども懸けます。室内や室外でも使える。 自由にどこにでも掛けることができます。様々な用途に合わせて使うことができます。【セット内容】同色・同サイズ　x ５枚【仕様】サイズ：　S /L素材：　アルミニウム色：　ゴールド/シルバー/ワインレッド重量：　50g

Image 1 of 34 from gallery of Optical Pitães / Tsou Arquitectos. Photograph by Ivo Tavares Studio

ON THE ROAD AGAIN IN SONOMA Part Eight Barndiva The Last Supper The first thing that comes to my mind when someone mentions a last supper is the painting by DiVinci depicting Jesus sitting at the center of a long dinner table celebrating Passover w/ his disciples. Putting the whole wafer and wine thing aside, have you ever wondered what they had at that last supper? Matzo ball soup? Brisket? Well, our last supper in Sonoma was at Barndiva. There were no wafers (though some very tasty, crusty bread w/ tart raspberry jam)... ...no matzo ball soup and no brisket… but it was an absolutely religious experience. The ‘backstory:’ Barndiva – barn*diva – proper noun - is a nickname that legend says was invented to commemorate the restaurant’s owner Jil Hales’ love of dancing to music in her family barn, but Jil, along w/ her husband and co-owner Geoffrey, chose the name because of their desire to elevate the farmer to “diva” status. A ‘sustainable’ restaurant, Barndiva uses only ingredients from local farms within a 30 mile radius. This, of course, also reduces its carbon footprint, always a good thing. To further help the environment, used cooking oil is recycled to run farm tractors, and organic trims from the kitchen feed the chickens who lay the restaurant’s eggs. Barndiva is also a member of the Fork & Shovel, a farmers’ collaborative including 30 restaurants that support each other in this quest to deliver great food using local produce, meats and products. Barndiva even dry-farms apples, figs and chestnuts. That’s very cool, especially since being environmentally conscious doesn’t keep them from serving incredibly good food. The ambience: To get to Barndiva’s front door, we walked past an outdoor patio down a lush hedge-covered arched nave alongside the barn-like building. After entering the restaurant... ...the first thing I noticed was a room divider made up of old wooden cobbler shoe molds separating the long dining room. The high ceilings gave the space a cathedral-like feeling, as the cream colored walls w/ wainscoting and the dark wood bar w/ its interesting art deco-ish back wall beckoned us in. Adorning the walls were wire fish/animal sculptures that cast web-like shadows as the sun set and the lights were turned on. One whole wall consisted of banquette seating w/ black pinstriped seat cushions and light gray back pillows fronted by bare wood tables. And then there was the back-lit wine wall that faced our table which looked like a stained glass window... ...enhancing our feeling that this was going to be a divine evening. The food: Head chef Ryan Fancher worked w/ Thomas Keller (the Pope of American cuisine) at the French Laundry, then helped him open up Per Se in New York before coming to Barndiva. Richard and I had one of our most memorable meals EVAH at the French Laundry so we truly were looking forward to this last supper in Sonoma. As we sipped our drinks (a martini for me), the evening’s service began with… tomato goat cheese puffs w/ lavender honey… brie w/ honeycomb & sliced radishes… heirloom beet & endive, avocado, apple, candied walnuts & warm chevre… and crispy pork belly, w/ a quail egg, arugula pesto & kumquat (my favorite!). All directly from the gods! Hallelujah! Then came the entrees – a veritable communion of flavors… Bob and Richard had the caramelized sea scallops w/ peas, bacon, roasted romaine, Kendal Farms crème fraiche, and sorrel nage. I’m not sure what ‘nage’ is, but after tasting this dish, I’m very sure it was heavenly. Nguyen opted for the seared Alaskan halibut, artichoke ravioli, spring onion soubise, avocado and fennel. I had a bite. The blend of flavors – divine… I had the Creekstone Farms’ beef ribeye w/ marble potatoes, pearl onion, carrot, garlic confit and horseradish bavoroise. Wow! This was the rapture for me! So, my final judgment on this last supper? Manna from heaven! As I said, a religious experience. Barndiva Restaurant & Lounge 231 Center Street Healdsburg CA 7170431-0100 barndiva.com info.barndiva.com Open table

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