tag:blogger.com,1999:blog-30815751680072869232024-02-20T23:53:08.246+01:00Julia's SwitzerlandRestaurant reviews and places to visit in and around ZurichJulia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-3081575168007286923.post-12913214375320718722017-12-06T10:27:00.004+01:002017-12-09T04:26:06.248+01:00Christine Huvos on stage at the Zurich Volkshaus<div abp="4163" class="MsoNormal">
<h2 abp="4164">
<span abp="4646" style="color: red;">
</span></h2>
<h3 abp="4165">
<span abp="4172" style="color: red;">
<span abp="4167">La Vie en Rose – the night Christine Huvos
lived it</span></span></h3>
</div>
<h4 abp="4169" class="MsoNormal">
<span abp="4647" style="color: black;">
<span abp="4648" style="background-color: white;">Thursday 30 November 2017</span></span></h4>
<div abp="4177">
<div abp="1633">
<span abp="4647" style="color: black;"><span abp="4648" style="background-color: #eeeeee;"></span></span><br /></div>
<div abp="4850">
<div abp="4181">
<div abp="1638">
</div>
</div>
<div abp="4181">
<div abp="1642">
<span abp="4647" style="color: black;"><span abp="4648" style="background-color: #eeeeee;"><span abp="4652"><span abp="4185" style="color: black;"><span abp="1647" style="background-color: white;">This was the evening
that Christine Huvos Federspiel always hoped she’d celebrate – an occasion to
sing on stage some of her favourite chansons and standards in front of an
audience of her friends and members of the public. Thanks to her husband, the
well-known Zurich GP Dr. Urs Federspiel, on Thursday 30 November 2017 she was
at last able to realise her ambition – and in what style! In a collaboration
with the <span abp="4653" style="color: blue;">Pepe Lienhard Big Band</span> and
to the benefit of the hospital support charity
<span abp="4654" style="color: blue;">Lebensfreude</span>, Christine took to the stage of<span style="color: black;"> </span><span abp="4655" style="color: blue;"><span style="color: black;">the famous</span> Zurich Volkshaus</span> to sing many of her favourite songs on
the occasion of her 60<sup abp="4656">th</sup> birthday. And thanks to advice from Pepe and
support from a dedicated group of backstage workers, on a very snowy night she
succeeded in raising the roof.<o:p abp="4657"></o:p></span></span></span></span></span></div>
</div>
</div>
<div abp="1653">
<span abp="4647" style="color: black;"><span abp="4648" style="background-color: white;">
</span></span></div>
<div abp="4193">
<div abp="1657">
<br /></div>
</div>
<div abp="4185" class="MsoNormal">
<div abp="4195">
<div abp="1660">
<span abp="4658" style="color: black;"></span></div>
</div>
</div>
<h3 abp="4187" class="MsoNormal">
<span abp="1665" style="color: red;">Stylish songstress</span>
</h3>
<div>
<span abp="1665" style="color: red;"><br /></span></div>
<div abp="4187" class="MsoNormal">
<div abp="4202">
<div abp="1668">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTj9PVhDyprzhG3j4HenDvf6IiEMzpWa56x4oVI78sxgHUk_6TFgFrB4LBclslwRXp_z9la8OG4OtZwAEZUfRe1vfvWKaYDNxnykRr24iE4v6ODgta6S2GYoJYTN5XvGJ-QRB-MvOUg/s1600/IMG_F1517.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTj9PVhDyprzhG3j4HenDvf6IiEMzpWa56x4oVI78sxgHUk_6TFgFrB4LBclslwRXp_z9la8OG4OtZwAEZUfRe1vfvWKaYDNxnykRr24iE4v6ODgta6S2GYoJYTN5XvGJ-QRB-MvOUg/s320/IMG_F1517.JPG" width="213" /></a><span abp="4189" style="color: red;"><span abp="4660" style="color: black;">The program consisted
of <span abp="4661" style="color: blue;">big band standards</span> and swing
numbers from the 18-strong Pepe Lienhard outfit interspersed with <span abp="4662" style="color: blue;">vocal classics</span>
in the style of Hollywood, Piaf and Christine’s own inimitable style. Thanks to
help from her dresser and stylist Susann Melzer, Christine graced the stage in
three glittery dresses in gold, red and black, together with a number of
suitable props. Her voice was on strong form tonight as she managed to avoid
all the seasonal coughs and colds plaguing some audience members. She never put
a foot, or a note, wrong. And Christine’s formidable language skills once again
stood her in good stead as she performed Mack
the Knife, Petite Fleur and Big Spender with equal grace and ease. The Zurich-based
band accompanied Christine with appropriately subtle and supportive brass
sounds, enhanced by solos on clarinet, saxophone and piano.<o:p abp="4663"></o:p></span></span></div>
</div>
</div>
<div abp="4206" class="MsoNormal">
<div abp="4207">
<div abp="4210">
<div abp="1677">
<span abp="4664" style="color: black;"></span><br /></div>
</div>
</div>
</div>
<div abp="4208" class="MsoNormal">
<div abp="4209">
<div abp="4214">
<div abp="1682">
<span abp="4665" style="color: black;">Master of ceremonies <span style="color: blue;">Röbi Koller</span> ensured that the program
ran smoothly, and he also quizzed our favourite diva about her background – how
did she come to be at ease in so many languages? She explained that she was
born in the US, grew up in Vienna, studied in America and in Paris, and taught
in international schools before settling down to enjoy her life in Zurich. She
could also have mentioned that for fifteen or more years she has been a leading
light in <span abp="4666" style="color: blue;"><span abp="4217" style="color: blue;">ZIWA, the Zurich International
Women’s Association</span>,</span> where she founded the On Stage group, and now runs a
French Conversation group as well as participating in many other social
activities. <o:p abp="4667"></o:p></span></div>
</div>
</div>
</div>
<div abp="4214" class="MsoNormal">
<div abp="4215">
<div abp="4221">
<div abp="1690">
<span abp="4668" style="color: black;"></span><br /></div>
</div>
</div>
</div>
<div abp="4216" class="MsoNormal">
<h3 abp="4217">
<span abp="4669" style="color: black;">
<span abp="4670" style="color: red;">Wonderful big band</span></span></h3>
</div>
<div abp="4220" class="MsoNormal">
<div abp="4221">
<div abp="4229">
<div abp="1699">
<span abp="4671" style="color: black;"><br abp="4672" /></span></div>
</div>
</div>
</div>
<div abp="4224" class="MsoNormal">
<div abp="4225">
<div abp="4234">
<div abp="1705">
<a abp="4848" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34pt0VDkolu5HjEd6qOc5TzOD0fQ6arbbV-f76OLcfQ79nly05k74fzUAd-c-C5XbcaCjr9IdGn2SlR0fmb3rU25P3JMQLy1jlXf-BhTJvoZt2a64T4fkNgbqqKW9GrjQuE3LeCZ7Vg/s1600/20171130_195313.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img abp="4849" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34pt0VDkolu5HjEd6qOc5TzOD0fQ6arbbV-f76OLcfQ79nly05k74fzUAd-c-C5XbcaCjr9IdGn2SlR0fmb3rU25P3JMQLy1jlXf-BhTJvoZt2a64T4fkNgbqqKW9GrjQuE3LeCZ7Vg/s320/20171130_195313.jpg" width="320" /></a><span abp="4673" style="color: black;">How the collaboration
with Pepe Lienhard for this event came about is unclear – maybe the wives know
something -, but the band certainly acquitted themselves wonderfully on this
iconic stage, where Lenin once spoke. They opened the show with a Count Basie
number, The Heat is On, followed up by I’ll Never Smile Again. Surely not true?
In between vocal sets, they performed such classics as Moonlight Serenade and In the Mood (remember the Glen Miller
Story?), Moanin’ featuring a trumpet solo, and Sing, Sing, Sing showcasing the
drums, and ending on an optimistic note with the World War II classic, We’ll
Meet Again. We also witnessed a brief
but touching moment when Christine’s husband Urs came on stage for a dance with
his talented wife; I’m sure that didn’t go unnoticed by the many of his
patients in the audience.<o:p abp="4674"></o:p></span></div>
</div>
</div>
</div>
<div abp="4230" class="MsoNormal">
<div abp="4231">
<div abp="4241">
<div abp="1713">
<span abp="4675" style="color: black;"></span><br /></div>
</div>
</div>
</div>
<div abp="4232" class="MsoNormal">
<h3 abp="4233">
<span abp="4676" style="color: black;">
<span abp="4677" style="color: red;">Great support team</span></span></h3>
</div>
<div abp="4236" class="MsoNormal">
<div abp="4237">
<div abp="4249">
<div abp="1722">
<span abp="4678" style="color: black;"><br abp="4679" /></span></div>
</div>
</div>
</div>
<div abp="4240" class="MsoNormal">
<div abp="4241" class="separator" style="clear: both; text-align: center;">
<span abp="4256" style="color: black;"></span></div>
<div abp="4244">
<div abp="4258">
<div abp="1732">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBZwvvZA36TwybdGzMeL0kj4eer68P9ZXzUGAMATbUtwH8n3QlWWiV7CJDendYDX6i1DJYbwnyXusfy2xdSKbmIuKJsxGwsZ_xdBrLh0LTujy3I_GweEXhfmzNSxhtt4LZy0wPFmGEQ/s1600/IMG_F0605.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBZwvvZA36TwybdGzMeL0kj4eer68P9ZXzUGAMATbUtwH8n3QlWWiV7CJDendYDX6i1DJYbwnyXusfy2xdSKbmIuKJsxGwsZ_xdBrLh0LTujy3I_GweEXhfmzNSxhtt4LZy0wPFmGEQ/s320/IMG_F0605.JPG" width="320" /></a><span abp="4259" style="color: black;">In order to achieve
this seamless performance, Christine owes <span abp="4245" style="color: blue;">thanks to a number of people</span>: her
dresser Susann Melzer from MODISSA, dramatic advisor Isabelle Gutleben, stylists
Claudine Gablinger, Bettina Psora and Philippe Diaz, photographer Niklaus
Stauss, film-maker and long-time collaborator Eugen Schwyn, lighting operator Simon
Blum, Mary-Jane Parlett from the Arthur Murray Dance School and her brother Giuseppi Parlett</span>, and practice assistants
Andrea Baumann and Melanie Nef. Not to forget rehearsal accompanist Csilla
Varga, and, very importantly, music arranger Carlo Schöb.</div>
</div>
</div>
</div>
<div abp="4247" class="MsoNormal">
<div abp="4248">
<div abp="4264">
<div abp="1739">
<span abp="4680" style="color: black;"></span><br /></div>
</div>
</div>
</div>
<div abp="4249" class="MsoNormal">
<div abp="4250">
<div abp="4268">
<div abp="1744">
<span abp="4681" style="color: black;"></span><br /></div>
</div>
</div>
<div abp="4251">
<div abp="4271">
<div abp="1748">
<span abp="4682" style="color: black;">And with the eventual proceeds from the sale of
CDs, ticket sales, and any </span>DVDs going to local
hospital charity <span abp="4273" style="color: blue;">Stiftung Lebensfreude</span>, I’m quite sure that the evening
turned out to be everything that Christine had hoped for and more! She can
finally say with conviction <span abp="4683" style="color: blue;">‘Non, je ne regrette
rien’</span>.</div>
</div>
</div>
</div>
<div abp="4256" class="MsoNormal">
<div abp="4257">
<div abp="4278">
<div abp="1756">
<span abp="4685" style="color: black;"></span><br /></div>
</div>
</div>
</div>
<div abp="4258" class="MsoNormal">
<div abp="4259">
<div abp="4282">
<div abp="1761">
<span abp="4260" lang="EN-US"><span abp="4261" lang="EN-GB" style="color: black;"><a abp="4262" href="http://www.stiftung-lebensfreude.ch/">www.stiftung-lebensfreude.ch</a></span></span><span abp="4686" style="color: black;"> <span abp="4687" lang="EN-US"><span abp="4688" lang="EN-GB"><a abp="4689" href="http://www.pepelienhard.ch/">http://www.pepelienhard.ch/</a></span></span><o:p abp="4690"></o:p></span></div>
</div>
</div>
</div>
<div abp="4267" class="MsoNormal">
<div abp="4268">
<div abp="4293">
<div abp="1773">
<span abp="4269" lang="EN-US"><br abp="4270" /><span abp="4691" style="color: black;"></span></span></div>
</div>
</div>
</div>
<div abp="4271" class="MsoNormal">
<div abp="4272">
<div abp="4299">
<div abp="1780">
<span abp="4273" style="color: black; font-style: italic;">Julia Newton. 8 December 2017.</span></div>
</div>
</div>
</div>
</div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-87126709649494415682017-06-30T16:11:00.000+02:002017-06-30T16:16:10.074+02:00Chur rediscovered – Switzerland’s oldest city showing signs of change<div class="MsoNormal">
<b><span style="color: red;">Wednesday 14 June 2017</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyDD11cY7olOq5kjlVzPNhtUf03jhv9Q6NWkc4R1f2NceKjlQu5dvE2-igkDLB6WhHRhW2SBnoNavcja0O5jAC7Na-HyxhJXTWsnyk-vZXxKyrkOmzVcNW6dWvcdMoY1PRZwevrJDEw/s1600/20170614_100439.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyDD11cY7olOq5kjlVzPNhtUf03jhv9Q6NWkc4R1f2NceKjlQu5dvE2-igkDLB6WhHRhW2SBnoNavcja0O5jAC7Na-HyxhJXTWsnyk-vZXxKyrkOmzVcNW6dWvcdMoY1PRZwevrJDEw/s320/20170614_100439.jpg" width="320" /></a>Several people on
yesterday’s visit by <span style="color: blue;">ZIWA's </span><span style="color: blue;">Discovering Zurich and Switzerland</span> group who had also been
there with the group in 2009 noticed that the train station has been modernised
since then. Outside the station we met our guide Caroline Lampert, who pointed
out a modern artwork based on lotus flowers, which was certainly a surprise.
And we were pleased that many of the streets around the old city have been
pedestrianised, making our walking tour much easier. However, as we left Zurich
in sun and arrived in Chur in rain, several ladies dived into the local shops
to buy umbrellas.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chur is <span style="color: blue;">Graubunden</span>’s
largest city where three languages are spoken – Rhaeto-Romansch, Italian and
German. It’s also Switzerland’s oldest city, dating back to the fifteenth
Century BC, with Bronze Age and Roman remains having been found here. The
location at the junction of the Rhaetian railway with the northern route from
the Bodensee to the Gotthard is also significant. We were surprised to learn
that the Rhaetische Bahn owes its existence to the efforts in 1888 of a
Dutchman, Willem Jan Holsboer, whose wife sought treatment in the Alpine
resorts for TB. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyVZGStOMmF1BoEcsOtCvqAFaSltp2kzbA-LDELpIpRsu9aTARWgJ8hEhOThAcepgZ-RRZDtaLf6PTP5L82BI86jTZQjO17u-ZqbMDJAg4Dpq_O4LV_xS_WLz5ozU8awyjvk9S5S-fA/s1600/20170614_100515.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyVZGStOMmF1BoEcsOtCvqAFaSltp2kzbA-LDELpIpRsu9aTARWgJ8hEhOThAcepgZ-RRZDtaLf6PTP5L82BI86jTZQjO17u-ZqbMDJAg4Dpq_O4LV_xS_WLz5ozU8awyjvk9S5S-fA/s320/20170614_100515.jpg" width="320" /></a>Since our last visit,
Chur has also gained a new extension to the <span style="color: blue;">Bundner Kunstmuseum</span>, an art museum now
covering three floors and two adjoining buildings. It contains works by local
artist Angelica Kauffmann as well as Swiss artists Alberto Giacometti and Giovanni
Segantini. In the Town Hall or <span style="color: blue;">Rathaus </span>we saw a model of the city dated 1835. In
the 17<sup>th</sup> century the old walls came through the central city area
along Grabenstrasse, and three towers dating back then are still standing. Fire ravaged the city in 1492 and the city was
gradually rebuilt. The River Plessur runs through Chur into the Rhine, and
mills grew up to process local produce. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvv3lEfUL9VpM1VXEanJC1qM814tll_3jSbW1PDXCtZl6Wm22s33wEOYN8htXWUtRnnId7rniFG68JUE6nW31xva3z-uIykYftuQAR6bS_jHO3Xu9KXHeMFJ1fCute265oXFWCKNGrg/s1600/20170614_101451.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvv3lEfUL9VpM1VXEanJC1qM814tll_3jSbW1PDXCtZl6Wm22s33wEOYN8htXWUtRnnId7rniFG68JUE6nW31xva3z-uIykYftuQAR6bS_jHO3Xu9KXHeMFJ1fCute265oXFWCKNGrg/s320/20170614_101451.jpg" width="320" /></a>Chur also has
religious significance as a <span style="color: blue;">bishopric</span> and seminary; the first bishop, Asinio,
took office here in 451, the first north of the Alps. Wine growing is also
important to the region as the centre of the <span style="color: red;">Bundner Herrschaft</span> wine region.
For several reasons, the city was a focal point for travellers from southern
Germany who made it an overnight stop. But Chur was late to accept the presence
of motor vehicles and voted 25 years after other cantons to welcome the car
instead of horse-drawn vehicles as late as 1925.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dWkvNBNdHo9nu_tqG9r2YC0vDAtpuBHK1DHAWT1hyegaFiRTs4nunKlcwKn3yD3p3bDAol-U-WS-GZk0UV8Lnt_HVYorSlP18lvewnC-XHDMq4b7LWiGl1Xxt3Sir9OHKrkDNUezfw/s1600/20170614_111214.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dWkvNBNdHo9nu_tqG9r2YC0vDAtpuBHK1DHAWT1hyegaFiRTs4nunKlcwKn3yD3p3bDAol-U-WS-GZk0UV8Lnt_HVYorSlP18lvewnC-XHDMq4b7LWiGl1Xxt3Sir9OHKrkDNUezfw/s320/20170614_111214.jpg" width="240" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
After seeing inside the
Kunstmuseum and the Rathaus, we made our way through old cobbled streets past
St. Martin’s Church with its large clock face, up to the <span style="color: blue;">Bishop’s Palace and
Cathedral</span>, noting the architectural styles on the way. The cathedral features
Romanesque, Gothic and Biedermeier styles, the latter exemplified in the tower
which was rebuilt after a fire in 1811. Inside we were impressed by the 15<sup>th</sup>
century altarpiece triptych, designed by a German artist in 1486-92 and
featuring gilded figures. We also noticed that the apse of the cathedral is
crooked, although the reason is unclear. The church also contains the remains
of a mural dating back to 1340 featuring an unconscious Mary, and a modern
organ, praised for its clear sound. The Roman well provided water for travellers
within the sanctuary of the building.<o:p></o:p><br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQrFxKJ1agVbNompQCktPpr9Yw1y7mtVd8xkNB4xZj6JMez2Ko7RoM6HPuIQreiW6scv7QK6oU8e3xiCY_aGg1-PT46yAbstfJe5aqkd2pNuAcuNuG1uHZ8_x8jE3Zi281Jsq5oXETA/s1600/20170614_120336.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQrFxKJ1agVbNompQCktPpr9Yw1y7mtVd8xkNB4xZj6JMez2Ko7RoM6HPuIQreiW6scv7QK6oU8e3xiCY_aGg1-PT46yAbstfJe5aqkd2pNuAcuNuG1uHZ8_x8jE3Zi281Jsq5oXETA/s320/20170614_120336.jpg" width="320" /></a></div>
Around the city, we
noted the tall houses which used pulleys to raise up water supplies, and the
streets featuring the names of old families such as the Hegisplatz. After this
enlightening tour, we were more than ready to dive into the <span style="color: red;">‘Drei Bünden’</span> or
Three Guilds restaurant for a pre-arranged lunch and time to chat with new
friends. Thanks to Rowena Woollard for another great day out.<br />
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i><span style="color: blue;">Julia Newton, 15 June 2017.</span><o:p></o:p></i></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-54076279753930940862016-11-21T06:15:00.001+01:002016-11-21T06:34:35.678+01:00Beyer Clock Museum - and DiamondsSee also:<br />
<span style="color: cyan;"><a href="http://www.beyer-ch.com/en/museum/portrait-museum.html">http://www.beyer-ch.com/en/museum/portrait-museum.html</a></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="color: cyan;"><br /></span>
<br />
On Wednesday 16 November, another large group of <span style="color: blue;">ZIWA's Swinging Sixties </span>met at Paradeplatz in Zurich to go on a tour of discovery of the nearby <span style="color: red;">Beyer Clock Museum</span>. There are signs to the museum all down the famous Bahnhofstrasse, but how many people had been inside the store made prominent by the enormous pocket watch outside? Once again, chairlady Vreni had laid on a fascinating morning for us.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvaji096lzazcD-PNzc2FabJGV_-c-dNsUqFdx8l0sv8JEP6_8lqo5AeSX45sy2k4VxejPpmNY2u6Qu62495LJFXYnuGJOVSYD_G5QdJTE8mapXOHqz-hwkET5ZAG9qM56Xj0I8gOoQ/s1600/20161116_103451.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvaji096lzazcD-PNzc2FabJGV_-c-dNsUqFdx8l0sv8JEP6_8lqo5AeSX45sy2k4VxejPpmNY2u6Qu62495LJFXYnuGJOVSYD_G5QdJTE8mapXOHqz-hwkET5ZAG9qM56Xj0I8gOoQ/s320/20161116_103451.jpg" width="320" /></a>Inside the small premises, we were divided into two groups and welcomed by our guides, Monika Winkler and Beatriz Bretschergartner. One group went downstairs to see the collection of antique timepieces while the others headed upstairs to see some of the gorgeous jewellery that we might aspire to own. In <span style="color: blue;">1971, Theodor Beyer</span> founded the family business and opened his collection to the public. We learnt that the history of timepieces dates back to 1400 BC, with the invention of dials, water and fire clocks. An early timepiece was the sundial which utilises a shadow stick to display light and dark. And the Sumerians were even able to measure time in steps as early as 2000 BC. The first sundials were known to exist in 200 BC; but the earliest clock in the Beyer collection was a copy of a water clock dating back to 1140 BC, which had 12 time gaps marked.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Jg8lKL6jPr4GcLjYylD0Lgfa2Dz2rsHs4Yb6dSKARfmXTDAoQDhP1bH3ZVGMJdkpK-U6-NElBinMZGtaeMh5AVO3QepapT-oVGuxS0QILDL_0i18Nu0a6l7LthlCShl0mGo7YOtVGA/s1600/IMG_2679.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Jg8lKL6jPr4GcLjYylD0Lgfa2Dz2rsHs4Yb6dSKARfmXTDAoQDhP1bH3ZVGMJdkpK-U6-NElBinMZGtaeMh5AVO3QepapT-oVGuxS0QILDL_0i18Nu0a6l7LthlCShl0mGo7YOtVGA/s320/IMG_2679.JPG" width="240" /></a><br />
<br />
The Greeks refined the timepiece which was important at court; and we still say that '<span style="color: blue;">time has run out'</span> thanks to a sand timer. Wax candles were used in the ninth century but were expensive to make, and hourglasses were popular in the 13th century. The museum also features an early European mechanical clock dating from 1532. Monasteries and ships all needed to have reliable timepieces, and the sun and sand have both been popular for measuring the passage of time.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_GPnzZd7VuDM6PHlY28QF8P1_ZL4nANj8kkXO0jU-6DRGtuhHyBu6G3MZRQuccKstoM4PQjER1xgf1SJ0T8hKro5igDh3_llH-ReO-8xwjs0JP8qrYJNHPfOVk0NEGeDO4RC7_ey8g/s1600/IMG_2678.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_GPnzZd7VuDM6PHlY28QF8P1_ZL4nANj8kkXO0jU-6DRGtuhHyBu6G3MZRQuccKstoM4PQjER1xgf1SJ0T8hKro5igDh3_llH-ReO-8xwjs0JP8qrYJNHPfOVk0NEGeDO4RC7_ey8g/s320/IMG_2678.JPG" width="240" /></a><br />
<br />
<br />
In the 17th century, clocks for the home became popular status symbols, with the mechanics utilising a folio and balance wheel or a <span style="color: blue;">pendulum</span>. Then portable clocks became the rage, with clocks for the table and watches to attach to one's clothing as a fashion accessory. The museum has many splendid examples of clocks and watches from <span style="color: blue;">Theodor Beyer's private collection</span>. Switzerland became famous as a maker of beautiful and reliable timepieces. However, when Japan developed the quartz watch, they could now beat the Swiss on price, but the Swatch remains ever-popular.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0dwME-qw6t89HULZqYS7AnwoN8chUhl-U3RRf5n7YyJm73q_IujHmdmWW4puxqZM4p2ryYJ8Ow986aVSq-waKKSpeKfoZxYeVLRR0i8jkkyBYAgeqISx9WUJqiZ5xSIigvkRqIat9w/s1600/20161116_102851.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0dwME-qw6t89HULZqYS7AnwoN8chUhl-U3RRf5n7YyJm73q_IujHmdmWW4puxqZM4p2ryYJ8Ow986aVSq-waKKSpeKfoZxYeVLRR0i8jkkyBYAgeqISx9WUJqiZ5xSIigvkRqIat9w/s320/20161116_102851.jpg" width="320" /></a><br />
<br />
After this fascinating glimpse into the history of clocks and watches, we went upstairs to see and handle the other side of the Beyer business, its precious stones and diamond rings. There is a workshop on the premises, where <span style="color: blue;">diamonds, sapphires and emeralds</span> from Africa or South America are fashioned into very expensive jewellery. Under the eyes of a security guard, we were able to try on a Madagascan sapphire ring and to hear how diamonds are given a unique number by laser. Rings of emerald, garnet, citrine and beryl are fashioned and sold here, and everyone had the chance for a few minutes to choose their dream item.<br />
<br />
Afterwards we walked the short distance to the newly opened <span style="color: red;">Moevenpick 20/20</span> restaurant for a very pleasant lunch. Thanks once again to Vreni for arranging this fascinating morning.<br />
<br />
See also this link: <a href="https://www.moevenpick-wein.com/de/weinkeller/20-20-by-moevenpick-wein-restaurant.html">https://www.moevenpick-wein.com/de/weinkeller/20-20-by-moevenpick-wein-restaurant.html</a><br />
<br />
<i><span style="color: blue;">Julia Newton, 21 November 2016.</span></i><br />
<br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-5122077119763145982016-10-25T17:44:00.001+02:002016-10-26T00:13:12.573+02:00Discovering Zug - its history and its Kirschtorte<div class="MsoNormal">
Zug is a favourite
place to visit for its lakeside setting and its colourful and historic Altstadt.
So when intrepid ZIWA chairlady Vreni Riedler announced a day trip there on 20 October 2016 with the <span style="color: red;">Swinging Sixties group</span>, she soon had 50 people sign up. The motley group
convened on the platform of Bahnhof Zug, only to discover that Vreni couldn’t
accompany us this time. But she had arranged for two guides to show us the
sights of the quirky old town, one German-speaking and the other English, a
hearty lunch and then a visit to the bakery where the famous <span style="color: red;">Zuger
Kirschtorten</span> are made. What could be more pleasant?</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6SMAgAOL5cSVBNSy-iLiCBKVbA4y7DiS_KgCUgdykiKYUbNOHJAi3igAdamH22D7iHSrALpZuH9cXUswXqT_IiiMpICh_kUbGht8P9u_eHvNzq3KBDSCLK0FwuEBA734Sv8L6aL0fg/s1600/20161020_112637.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6SMAgAOL5cSVBNSy-iLiCBKVbA4y7DiS_KgCUgdykiKYUbNOHJAi3igAdamH22D7iHSrALpZuH9cXUswXqT_IiiMpICh_kUbGht8P9u_eHvNzq3KBDSCLK0FwuEBA734Sv8L6aL0fg/s200/20161020_112637.jpg" width="200" /></a>In the English group,
Marilyn Buchmann first drew our attention to the impressive modern <span style="color: blue;">station
</span>building, which sees 35,000 people pass through its platforms daily. American
artist James Turrell designed the colourful lighting which was installed in
2003 and the building also houses several shops and cafes. We also noted the
quirky fountain in the form of a man’s lower torso, which was dreamed up by
Russian designers. On our way to the lake of Zug, we passed the Reform Church,
founded in 1906 in the Romanesque style, and were reminded that Canton Zug is a
Catholic canton. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNpgq_RAe5C6BtiBhx0NEUd6FpE7ACEeKldGVsUn6pc4qmFwY32c7NcI0cuGdGTHDVk_70HLwCKX5lLXKPmT0_sOQxkB3n39wJMB7kj7qMbZI1OEgmSnUCiFxfqrLb3qlqwr6-o_m2A/s1600/20161020_140439.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNpgq_RAe5C6BtiBhx0NEUd6FpE7ACEeKldGVsUn6pc4qmFwY32c7NcI0cuGdGTHDVk_70HLwCKX5lLXKPmT0_sOQxkB3n39wJMB7kj7qMbZI1OEgmSnUCiFxfqrLb3qlqwr6-o_m2A/s200/20161020_140439.jpg" width="200" /></a>The beautiful Zugersee <span style="color: blue;">lakeside</span>
is known to locals as ‘catastrophe bay’ due to earlier flooding, when on 5 July in 1887, water
seeped under the new road causing the death of 11 people: the
casualties were mainly Austrian workers. Regular visitors to Zug with ZIWA’s
Discovering Switzerland trips will already know that Zug was no stranger to
flooding – in 1435, heavy snow was followed by floods which caused the collapse of a
row of lakeside houses. We then ambled past the Cantonal government building
dating from 1869, which housed Franco-Prussian war refugees in 1871.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D3v9ELIBeAybULluS9nyitk6BFhn-uf5fPKEdGFOHteBQVHJHFj0MYpomYvqr79KIsfP3ELZvvO9V6fiOFwP7h-OJa70MBwLdwNt_UDFJnJhO-m9RCP7FWopmQsvO3zKKJiyHb6LqA/s1600/20161020_113841.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D3v9ELIBeAybULluS9nyitk6BFhn-uf5fPKEdGFOHteBQVHJHFj0MYpomYvqr79KIsfP3ELZvvO9V6fiOFwP7h-OJa70MBwLdwNt_UDFJnJhO-m9RCP7FWopmQsvO3zKKJiyHb6LqA/s200/20161020_113841.jpg" width="150" /></a>In the central
<span style="color: blue;">Landsgemeindeplatz</span> we were transported back to earlier centuries when men and
boys of 14 gathered here to vote until 1872; however, Swiss women only received
the vote as late as 1971. We also heard that the aviary here is home to birds
which have been confiscated, including the colourful <span style="color: red;">scarlet ibis</span>, snowy owls
and avocets. The Schiff restaurant achieved recent notoriety by the actions of
some local politicians, and the restaurant Kaiben Thurm was formerly a prison.
The Rathaus with its beautiful medieval interior was rebuilt after river
flooding in 1509, and supplied the famous Swiss Guard which serve the Pope in
Vatican City: the Bishop of Lausanne once served as Pope. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SAMAO7FMOh1AMGJCaYorsWzPQJ2sVmZ0-HhbgjbU2u1lR5ExjpBUhI0CYuFF-vvuzDXr-v2dkxWCNDB4RsJAxuylQ1V6breQ4c5l6T8avITswgXb90DqJ0LSIs29oF1lCpkMi2PHhg/s1600/20161020_115146.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SAMAO7FMOh1AMGJCaYorsWzPQJ2sVmZ0-HhbgjbU2u1lR5ExjpBUhI0CYuFF-vvuzDXr-v2dkxWCNDB4RsJAxuylQ1V6breQ4c5l6T8avITswgXb90DqJ0LSIs29oF1lCpkMi2PHhg/s200/20161020_115146.jpg" width="150" /></a>It’s hard to imagine now
that carriages were once driven through the narrow streets of <span style="color: blue;">Zug Altstadt </span>and
had to pay duty. Zug’s oldest building, a baroque manor house, is now an art
gallery, but is sadly about to be rebuilt as apartments. The adjacent yellow
building dates back to the 1390s. Narrow
alleys such as Schiessigässli and Saumweg are now colourful footpaths which had
to be wide enough for a pig to run along.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the heart of the
Altstadt, we saw the <span style="color: blue;">Greth Schell fountain</span> – the old woman is a famous
carnival figure who chased her husband around the inns and carried him home
on her back. She was named for Margaret Schell, who taught both girls and boys
in the same class, and sang at funerals. Fountains were once important for washing
as well as providing drinking water. We passed the Zur alten Farb, an old
dyeing factory, the Proviserhus, a bath-house and later school, and the nearby
15<sup>th</sup> century Chapel of Our Lady. On this trip we didn’t have time to enter the
landmark <span style="color: blue;">Zytturm</span> but we studied the face of the astronomical clock which shows the
signs of the zodiac, phases of the moon and Roman gods alongside the crests of
the first eight Swiss cantons. <o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-M9LfDBJxIOxG7G1Q-aPOrrKgcAkbOR81hM6qfWYxxroWU88syXWMXEXRgeYTBTFTyL_i1SMBnGXMq7cAuT0eVxOM-3NWh0tW4y7FKV0hi81HwE7p3a8Zn-iflMIR6eH1w4yb0q7bw/s1600/20161020_122937.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-M9LfDBJxIOxG7G1Q-aPOrrKgcAkbOR81hM6qfWYxxroWU88syXWMXEXRgeYTBTFTyL_i1SMBnGXMq7cAuT0eVxOM-3NWh0tW4y7FKV0hi81HwE7p3a8Zn-iflMIR6eH1w4yb0q7bw/s200/20161020_122937.jpg" width="200" /></a></div>
<div class="MsoNormal">
By this time, everyone
was ready for a delicious lunch in the traditional restaurant <span style="color: red;">Aklin</span>.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the afternoon, we
again divided into two groups for tours of the <span style="color: red;">Treichler bakery</span> and shop; our
English-speaking guide was Werner Weber, who mentioned that the bakery produces
over one million of the liqueur-soaked cakes per year. After donning our chic
white coats and hats, we saw master patissier Urs assemble one of the pre-baked
sponges into a finished torte by cutting, icing, filling and finishing, and
then packing the cake for despatch to destinations in western Europe. We learnt
that the company obtains the cherry liqueur from <span style="color: red;">Etter,</span> who source the cherries from
a small number of local farmers. Smaller cherries are preferred and must meet a
high standard; the resulting liquor is 20 percent proof, and the cellar and
museum were redolent of alcohol. The Kirsch can be kept in vats for up to two
years, before being ladled into one of the special cakes. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zzeMXMEMsKgcL6OMES4KmaCEPT51Fmjt1WtsXPj3AX_rmvEqd_6juFDxmo26DDYRSSBgSFmhpCzNOvq7fT_S7f8fUO-pV7UVv1BSRhAi0s5qEwWu5rB017OSnI1_OwqtaRPk4Tfoyg/s1600/IMG_2653.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zzeMXMEMsKgcL6OMES4KmaCEPT51Fmjt1WtsXPj3AX_rmvEqd_6juFDxmo26DDYRSSBgSFmhpCzNOvq7fT_S7f8fUO-pV7UVv1BSRhAi0s5qEwWu5rB017OSnI1_OwqtaRPk4Tfoyg/s320/IMG_2653.JPG" width="320" /></a>After seeing the
bakery, we crossed over to the cake shop and café at Bundesplatz 3, which features a museum display of
old baking tools. The original Torte formula was devised by Heiri Höhn before
World War I, but the <span style="color: blue;">Treichler</span> company bought it in 1915 and has been producing
the medal-winning cake for just over a century.
In 1989, head of the company Jacques Treichler had a fatal accident in
Crete, and his wife took over the business. In 2003, Heini Luzern took over the
business and increased the profile of its successful product which still
retains the Treichler name. There was a queue at the counter to buy one of the
famous Zug products, popular with Audrey Hepburn, Charlie Chaplin and the Pope,
before the group dispersed.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
See more about the
Kirschtorte at this link: <a href="http://www.treichler-zuger-kirschtorte.ch/">http://www.treichler-zuger-kirschtorte.ch/</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thank you once again
to chairlady Vreni for another successful day out. I'm sorry you couldn’t share it
with us. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<i><span style="color: red;">Julia Newton. 25
October 2016.</span></i><br />
<br />
<br />
<br />
<br />
<o:p></o:p></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-34083244228229303642016-10-24T10:46:00.004+02:002016-10-24T11:50:47.837+02:00What's your wine type? Tasting six European wines with Wine Discovery<div class="MsoNormal">
<span style="font-size: 12pt; text-align: justify;"><span style="color: blue;">Wine Discovering</span></span><span 12pt="" font-size:="" justify="" text-align:=""> chairlady Evi Hock has many contacts in the wine
business and on 5 October 2016, she introduced us to </span><span style="font-size: 12pt; text-align: justify;"><span style="color: blue;">wine expert Barbara Hulsbergen</span></span><span 12pt="" font-size:="" justify="" text-align:=""> at
a very special wine tasting event. Barbara is a member of the executive board
of </span><span style="color: red; font-size: 12pt; text-align: justify;">Nüesch Weine</span><span 12pt="" font-size:="" justify="" text-align:=""> and founder and chairlady of Die Weinausbildung. Evi told the
group of 17 wine enthusiasts who gathered at her home, that she got to know
Barbara at a professional wine tasting event many years ago and was very
impressed with her extensive wine knowledge. Evi commented that what Barbara doesn't
know about wine really isn't worth knowing! </span><span 12pt="" font-size:="" justify="" text-align:=""> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<span 12.0pt="" font-size:="">Barbara introduced </span><span style="font-size: 12pt;"><span style="color: blue;">six different styles of wine</span></span><span 12.0pt="" font-size:="">. Throughout the tasting,
she helped us work out which is our favourite style and also gave us some handy
tips on food pairing.</span><span style="font-size: 12pt;"> It was a fun and informative
afternoon.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<span style="font-size: 12pt;">Barbara mentioned her dual role as member of the family wine
distributing business and a wine educator. She felt that wine appreciation was
very much down to personal taste, and as we worked our way through <span style="color: blue;">three whites
and three red wines, all from Europe</span>, the wine lovers of our ZIWA group compared
comments on their experiences and impressions, before seeing the labels.<o:p></o:p></span></div>
<br />
<br />
<span style="font-size: 12pt;"><b>1. </b></span><b><span style="font-size: 12pt;">Spanish Dry White</span></b><span style="font-size: 12pt;">. It had a fruity smell and a citrus taste, with balanced acidity.
Barbara mentioned that the EU has rules regarding the amount of sugar content,
and that the grapes must be of good, healthy quality. This wine was a <b>Rueda</b> from Northern Spain, a <b>Valdelapinta 2015</b>. The grape type was <b><span style="color: red;">Verdejo</span></b>. This wine would be good paired
with seafood or cheese.</span>
<br />
<span style="font-size: 12pt;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7-7pukTQupOt5Kxb-bR6dsDYrgMbWyex8n6xgKJNbW0E3tJOXPX4jbssNC-RWaXLVvD5WX0GmulBtGTxzH6iyVWGKPx1uEU6YaNEVHSeTj94VsEzLVuSe3vOMEKQW7oyW-jPjqM0kw/s1600/20161005_161720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7-7pukTQupOt5Kxb-bR6dsDYrgMbWyex8n6xgKJNbW0E3tJOXPX4jbssNC-RWaXLVvD5WX0GmulBtGTxzH6iyVWGKPx1uEU6YaNEVHSeTj94VsEzLVuSe3vOMEKQW7oyW-jPjqM0kw/s200/20161005_161720.jpg" width="150" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: 12pt;"><br /></span>
<br />
<b>2. <span style="font-size: 12pt;">Italian White. </span></b><span style="font-size: 12pt;">A fresh taste which was quickly identified as <b><span style="color: red;">Pinot Grigio</span></b>, like the Pinot Gris but from a different terroir. It
was fresh and fruity in the mouth, with a delicate aroma. It would be good
served with pasta or risotto. <b>La Tunella</b>
came from the Friuli region and has been kept for one to two months in the
cellar.</span><br />
<span style="font-size: 12pt;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WmLDKJb23horNF-MHhJDPq_qrao_uLHq5m5vtZEY28zqnvagl0n0A7VdvcVuIdf-vGGRvbmRRdgj5Je26gv_EWxwH-AhG9F8uFGKtchHW6UGRhAWLEDEV0axYzDDo7H1Be4zjKZkJg/s1600/20161005_161638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WmLDKJb23horNF-MHhJDPq_qrao_uLHq5m5vtZEY28zqnvagl0n0A7VdvcVuIdf-vGGRvbmRRdgj5Je26gv_EWxwH-AhG9F8uFGKtchHW6UGRhAWLEDEV0axYzDDo7H1Be4zjKZkJg/s200/20161005_161638.jpg" width="150" /></a></div>
<br />
<br />
<b>3. <span style="color: red;">Grüner Veltliner </span></b><span style="font-size: 12pt;">comes almost exclusively from <b>Austria</b>,
which has overcome its one-time bad reputation as a wine producer. This one was
a <b>Weinrieder 2014</b> and was dry, with a
straw colour which had full flavour and a very pleasant taste.</span>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0Ge72qBhEM5POt7OHsSr8I7OTaOwur5OB0nbZWRc3qnWr_QH82tn56g0gy2NiykPngy3IxGD3axlzZswlKcKHYR-MIHkl0pkNnBLv4fGCyJOQ215VQe0EDiLp3HbSeeJ23zF9xTl7w/s1600/20161005_163346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0Ge72qBhEM5POt7OHsSr8I7OTaOwur5OB0nbZWRc3qnWr_QH82tn56g0gy2NiykPngy3IxGD3axlzZswlKcKHYR-MIHkl0pkNnBLv4fGCyJOQ215VQe0EDiLp3HbSeeJ23zF9xTl7w/s200/20161005_163346.jpg" width="150" /></a></div>
<b><br /></b>
<b>4. <span style="color: red;">Merlot</span>. </b><span style="font-size: 12pt;">The first of our reds came from the <b>Swiss
Ticino</b>, and impressed with its aroma. While still young, the <b>2014 Baicco</b> had a full, dry taste,
would be good with meat and would benefit from keeping. You could also serve it
with polenta, risotto or a rabbit dish. It could also accompany cheese and
dried meats.<o:p></o:p></span>
<br />
<span style="font-size: 12pt;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67bh17QNpBaY8gkuAKklm-9jEuMU4H-rpaFpefYn_qsouWZE-tHReTyZDAc1s_6gM3uvND6mlsyc4nTXj021KyglMAwfJPnmzpjjefUKwWB9oE2CW9EpIBcvs1FsJmNg1dV6EdDdJaA/s1600/20161005_164534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67bh17QNpBaY8gkuAKklm-9jEuMU4H-rpaFpefYn_qsouWZE-tHReTyZDAc1s_6gM3uvND6mlsyc4nTXj021KyglMAwfJPnmzpjjefUKwWB9oE2CW9EpIBcvs1FsJmNg1dV6EdDdJaA/s200/20161005_164534.jpg" width="150" /></a></div>
<br />
<b>5. Bordeaux Lamothe 2009 ‘Cru
Bourgeois’,</b><span style="font-size: 12pt;"> a French red from the Haut Medoc with a
blend of <b>Cabernet Sauvignon</b>, Merlot
and Cabernet Franc grapes. The <span style="color: red;"><b>Bordeaux</b></span> appellation is a very special
designation. This wine had good aroma and colour with a taste of tannin and a
hint of vanilla. </span>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZUlG0t5-5gvNAaaBDR9uv0Ha48lkU0TVAKNSZCWgwZgUAEqriadjlPK8jUCryKbXHJocZke9GYp5mT6ygQpj_LRzkmRyJceuHlEV2VSX50owR128M7hNX7tueFWIO0l3AMYIN6v7Ig/s1600/20161005_170253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZUlG0t5-5gvNAaaBDR9uv0Ha48lkU0TVAKNSZCWgwZgUAEqriadjlPK8jUCryKbXHJocZke9GYp5mT6ygQpj_LRzkmRyJceuHlEV2VSX50owR128M7hNX7tueFWIO0l3AMYIN6v7Ig/s200/20161005_170253.jpg" width="150" /></a></div>
<b><br /></b>
<b>6. Santi Nobile Terre Siciliane. </b><span style="font-size: 12pt;">Our final wine came from Sicily and comprised <b><span style="color: red;">Nero d’Avola and Cabernet
Sauvignon</span></b> grapes. It had a dark red, almost purple colour and a spicy, chocolatey
taste. This <b>96 Luca Maroni</b> was
Barbara’s choice of the afternoon.</span>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKO5W6237crUEKwZja5J7hneUx_M_jJvDjLw0ME3iDqmrnUISOzYNJ4TRBN5j8Fa2x3zj7F0LU5Uu77AUte3-BFWKku2iPe_P0q2OT3pLpTfcfdCTQi2QBrX-gORC31LPSBAxCbyWOpQ/s1600/20161005_171515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKO5W6237crUEKwZja5J7hneUx_M_jJvDjLw0ME3iDqmrnUISOzYNJ4TRBN5j8Fa2x3zj7F0LU5Uu77AUte3-BFWKku2iPe_P0q2OT3pLpTfcfdCTQi2QBrX-gORC31LPSBAxCbyWOpQ/s200/20161005_171515.jpg" width="150" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 107%;">You can learn more about Barbara’s
credentials at the links below:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<span lang="EN-US"><a href="http://www.nuesch-weine.ch/geschaeftsleitung/"><span lang="EN-GB" style="font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: ArialMT;">http://www.nuesch-weine.ch/geschaeftsleitung/</span></a></span><span style="color: #00009a; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<span lang="EN-US"><a href="http://www.weinausbildung.ch/wir-uber-uns/"><span lang="EN-GB" style="font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: ArialMT;">http://www.weinausbildung.ch/wir-uber-uns/</span></a></span><span style="color: #00009a; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;">
<span style="font-size: 12pt;">Once again, <b><span style="color: blue;">ZIWA Wine </span></b></span><span style="color: blue;"><b>Discovery</b></span><span style="font-size: 12pt;"> </span>charladies<span style="font-size: 12pt;"> Evi and Marianne hosted a
great afternoon of wine tasting, with long-standing and newer group members
present. The group's next two dates are Tuesday 8 November to taste port on the <span style="color: red;">Expovina wine
ships</span> and Monday 5 December 2016 for an apero and final event for our hostesses.
Thank you for many years of wine-tasting pleasure.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<i style="text-align: justify;"><span lang="EN-US" style="font-size: 12.0pt; line-height: 107%;"><span style="color: blue;">Julia
Newton, Tuesday 11 October 2016.</span></span></i><br />
<div class="MsoNormal" style="text-align: justify;">
<br />
<br />
<i><span lang="EN-US" style="font-size: 12.0pt; line-height: 107%;"><o:p></o:p></span></i></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-63108820550947008932016-07-31T16:58:00.002+02:002016-07-31T22:15:20.676+02:00Discovering Winterthur's industrial heritage at a nail factory<span style="color: cyan;">See also this link: <a href="http://www.inbahn.ch/Schaubetrieb-Nagelfabrik.46.0.html">http://www.inbahn.ch/Schaubetrieb-Nagelfabrik.46.0.html</a></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbmdmpcLEuLPvc8WUXztmoHFFLA6WSk8NFKawXdfFSa0JYkKdEySKlUdoSvlPXq4cbAKeg_FB-9Rqt9KAl5bzv4qtyQfZa6C-VnSL32EsdhdMZcG1WJUuMF8WnGd37YCW6ACOC-pmug/s1600/IMG_2248.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbmdmpcLEuLPvc8WUXztmoHFFLA6WSk8NFKawXdfFSa0JYkKdEySKlUdoSvlPXq4cbAKeg_FB-9Rqt9KAl5bzv4qtyQfZa6C-VnSL32EsdhdMZcG1WJUuMF8WnGd37YCW6ACOC-pmug/s320/IMG_2248.JPG" width="320" /></a>Friday 29 July 2016 was the date set aside for a summer event by <span style="color: blue;">ZIWA's Discovering Zurich and Switzerland</span> group. Winterthur is well known for its industrial heritage, as ZIWA members know well from previous visits to the town, but today's trip was slightly more quirky than before. Twelve ladies took the train one step beyond to <span style="color: blue;">Winterthur Grueze</span> where we were met by our guide for the morning, industrial archaeologist Dr. Hans-Peter Baertschi, who led us back in time to 1895. Behind the factory door, we were surprised to uncover an active workshop with the original machinery for making nails still in working order.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLj_0wPo98yP4zF1R5l6BNHTxvW3dGGPrlYV9khDcUFkaqndvVAud1gIyKUdCnUr9NTMQcSO5iiPzQUJH-sF50_Pet2NdRZeDRN0KWnfytytiOtys3wtiy12sgKu_jXvrQ3cC8mPXrQ/s1600/IMG_2254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLj_0wPo98yP4zF1R5l6BNHTxvW3dGGPrlYV9khDcUFkaqndvVAud1gIyKUdCnUr9NTMQcSO5iiPzQUJH-sF50_Pet2NdRZeDRN0KWnfytytiOtys3wtiy12sgKu_jXvrQ3cC8mPXrQ/s320/IMG_2254.JPG" width="320" /></a><br />
<br />
The <span style="color: blue;">northern town's industry</span> dates back to the 19th century and before, when grain, rope, nails and textiles were processed or manufactured. Out of these raw materials, the production of clothing and the machinery to run the mills also evolved. It turned out the manufacture of machinery was more profitable, and hence Switzerland's first machine factory producing steam and diesel engines was located here. In the first half of the 19th century, there were seven railway lines providing transport in the north of the country from Lac Leman to the Bodensee. However, the railway company went bankrupt in 1877, and the town switched over to producing consumer goods and farm produce. The late 20th century saw the decline of the last major Swiss brewery, Haldengut, which was taken over by Heineken ten years ago. So Winterthur's industrial heritage has now all but vanished.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkqVVbPfulSD_UZxVrpD7mqRri1DazMtCZw7VgsoRkM3_OqZKVhztXQaJ6PYSk596gwOSJcqacdd-tQcCoYzfFJlBtNKr8N97AiY-J6FnSpS-cfo2n24SGGoNcyUx-I4ydUt9DXsL3Q/s1600/IMG_2265.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkqVVbPfulSD_UZxVrpD7mqRri1DazMtCZw7VgsoRkM3_OqZKVhztXQaJ6PYSk596gwOSJcqacdd-tQcCoYzfFJlBtNKr8N97AiY-J6FnSpS-cfo2n24SGGoNcyUx-I4ydUt9DXsL3Q/s320/IMG_2265.JPG" width="240" /></a><br />
<br />
However, at the show workshop in Grueze, thanks to Dr Baertschi, a working <span style="color: blue;">nail factory</span> has been lovingly maintained and is run as a family business which employs ten people, two of them women. At the old plant using the original machinery, we saw nails, screws and staples being made. These high quality products are sold to a specialist market and are also used in the production of window fasteners and in railway sleepers and telegraph poles. The <span style="color: blue;">raw material</span> comes from the Saar region of Germany, but the end product is sold to the hobby market, using its own on-site packaging materials. On our tour, we saw a machine stamping out the nail heads, wire being transformed into small nails, and other old machinery including an anvil and smithy. At the <span style="color: blue;">factory museum</span>, there was a display of Winterthur's historic products as well as books and postcards on display.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kOKPNfbxP9E-T_4NlyUtsjmotbjV3tI5F5LBnZZvmqoNhzmeGb5zxwacm-eBXdcE2SmXw7iOQIVrjGx7lWhw8PT26mrvZdAKvjIYfJ8GUqWHR5teRLIc0bK2IayPYQ847FfymBU0rQ/s1600/IMG_2269.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kOKPNfbxP9E-T_4NlyUtsjmotbjV3tI5F5LBnZZvmqoNhzmeGb5zxwacm-eBXdcE2SmXw7iOQIVrjGx7lWhw8PT26mrvZdAKvjIYfJ8GUqWHR5teRLIc0bK2IayPYQ847FfymBU0rQ/s320/IMG_2269.JPG" width="240" /></a><br />
<br />
After this step back in time, the group returned to the modern town centre for lunch before the return journey. Thanks to Rowena Woollard for finding this hidden gem.<br />
<br />
<span style="color: blue;"><i>Julia Newton, 31 July 2016.</i></span><br />
<br />
<br />
<br />
<br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-43903970291065286712016-03-23T12:21:00.001+01:002016-04-07T09:32:34.645+02:00Visit to the United Nations in Geneva<span style="color: cyan;">See also this link:</span> <a href="http://www.unog.ch/">http://www.unog.ch/</a><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiFSR_EWcSQyATAv4Lg6ea0aqDhHL5PDt5W0dmN3ecP9t2dWYBbjXaQrKrFg-A4xmLgRr5LJ1iSoIZjYC86RROYpH_jmtiSPrlfgmJCarYaiA7tNJQdDmy4h211cIgZqkN-1k_iuQZA/s1600/IMG_0727.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiFSR_EWcSQyATAv4Lg6ea0aqDhHL5PDt5W0dmN3ecP9t2dWYBbjXaQrKrFg-A4xmLgRr5LJ1iSoIZjYC86RROYpH_jmtiSPrlfgmJCarYaiA7tNJQdDmy4h211cIgZqkN-1k_iuQZA/s320/IMG_0727.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting to start our UN tour</td></tr>
</tbody></table>
Yesterday, Tuesday 22 March, was World Water day, and also the day that the <span style="color: blue;">ZIWA Swinging Sixties group</span> visited the UN offices in Geneva. We numbered over 40 ladies in our reserved seats on the 8.03 train from Zurich, and several others joined us at our destination. Experienced chairlady Vreni Riedler once again managed this feat of organisation. The ladies enjoyed the chance to catch up with friends old and new on the train journey.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCG4A3j4tcCLC88SkZJnqBob7cQd02f9a_TP1cG9Oe1Ibiv_U6itncZgAxle9wehXRiF5CKneizISY1QN_2-KgJW5RpHwzsso_Yx_EwkGvPIsp7AvrtO1w3oHwvuvEcB9VrQGA26r7A/s1600/IMG_0731.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCG4A3j4tcCLC88SkZJnqBob7cQd02f9a_TP1cG9Oe1Ibiv_U6itncZgAxle9wehXRiF5CKneizISY1QN_2-KgJW5RpHwzsso_Yx_EwkGvPIsp7AvrtO1w3oHwvuvEcB9VrQGA26r7A/s320/IMG_0731.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The flags of the member nations</td></tr>
</tbody></table>
<br />
In Geneva we took a bus to Appia and walked along from there to the <span style="color: blue;">UN HQ</span> buildings. Security was in operation and we went through airport-style X-ray checks for ourselves and our bags. At the same time, we were getting word of the terrible terrorist attacks in Brussels, which was very sad. However, once inside the UN building, we were greeted by three guides, and Vreni took charge over the division into two English-speaking and one German-speaking groups. The three groups took slightly different routes through the Palais des Nations and heard different comments.<br />
<br />
<br />
<span style="color: blue;">The UN Organisation</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBlNCOvZQLoGL0pUyJktlIPwbCoQ3unke4PWnyCsZaNNUIFv_rSi2qkQJhkvbFVM_Cz6n6lYyQzN8Wka2JfYKKwvulzM7EohRad23-acByUrinR596mVY21gs8e7Wr6dCnEq_h2676Q/s1600/IMG_0732.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBlNCOvZQLoGL0pUyJktlIPwbCoQ3unke4PWnyCsZaNNUIFv_rSi2qkQJhkvbFVM_Cz6n6lYyQzN8Wka2JfYKKwvulzM7EohRad23-acByUrinR596mVY21gs8e7Wr6dCnEq_h2676Q/s320/IMG_0732.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our ZIWA ladies of several nations</td></tr>
</tbody></table>
<br />
Our guide, Ji, took us upstairs to inspect the board listing all the organisational components of the UN. We learnt that the <span style="color: blue;">General Assembly</span> meets on the second Tuesday in September when each member is allowed to speak for 15 minutes. The UN currently comprises <span style="color: blue;">193 full voting members of the General Assembly</span> and two observers: the state of Palestine is hoping to join, and the Vatican City wishes merely to watch. We saw an image of the 195 flags. The GA votes on topics such as security and the budget, and a two thirds majority is required. The <span style="color: blue;">Security Council</span> has five permanent and ten elected members for each two-year term. They are responsible for peace-keeping missions in the event of conflict - surely an ongoing requirement. Currently the <span style="color: blue;">Secretary General is Ban Ki-moon</span>, who is due to step down shortly, and he was preceded by Kofi Annan, who also stood for a nine year term.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTgBjWlbK-auV4Ud-_U7XJbN_BibYIDQ-shUsUtRflE3JUBY3w8TfqmrpVHqPdxWWSO-7ZPJPNEL6ILd7y5msQ6BsLmrOnyAhn7cmsvLHJDQtGA2-UoaY2tUPPHSnf38FL-c2MTanpg/s1600/IMG_0736.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTgBjWlbK-auV4Ud-_U7XJbN_BibYIDQ-shUsUtRflE3JUBY3w8TfqmrpVHqPdxWWSO-7ZPJPNEL6ILd7y5msQ6BsLmrOnyAhn7cmsvLHJDQtGA2-UoaY2tUPPHSnf38FL-c2MTanpg/s320/IMG_0736.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Room XX, the Hall of Human Rights</td></tr>
</tbody></table>
Other branches of the UN organisation include the Secretariat, the Trusteeship Council and the Economic and Social Council. The International Court of Justice is located in the Hague. The UN functions in six languages - English, Chinese, Spanish, Russian, French and Arabic, but the day-to-day working languages in Geneva are English and French.<br />
<br />
See more about the organisation structure at this link: <a href="http://www.un.org/en/about-un/index.html">http://www.un.org/en/about-un/index.html</a>.<br />
<br />
The UN family also includes special agencies such as the International Labor Organisation, the Food and Agriculture Organisation, UNESCO, Unicef, the World Health Organisation, the World Bank and several others who all have their own budget. UN offices are located in New York, Geneva, Nairobi and Vienna.<br />
<br />
<span style="color: blue;">The Hall of Human Rights and the exhibition hall</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IrRQfp90cE-spvzFnUtlnxdRseqk1r8jIE3CMDUQFL0sRENaZIbswQ4E2RGmfZ3jXG3OBa4hpC8FkH6P8j5TFv-f3zHn9klkxfvSz67bcbu3gEHTrwg5IGm_aHcPCt54eXSIFQgxPg/s1600/IMG_0740.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IrRQfp90cE-spvzFnUtlnxdRseqk1r8jIE3CMDUQFL0sRENaZIbswQ4E2RGmfZ3jXG3OBa4hpC8FkH6P8j5TFv-f3zHn9klkxfvSz67bcbu3gEHTrwg5IGm_aHcPCt54eXSIFQgxPg/s320/IMG_0740.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Chinese guide Ji led us over the bridge from new to old</td></tr>
</tbody></table>
<br />
After the introduction to the UN organisation, we looked into the <span style="color: blue;">Hall of Human Rights and Alliance of Civilizations </span>Room where informal conversations were taking place. All formal meetings here are filmed live. It is possible to take a seat in a meeting by reserving in advance.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRufEu72-0lEachQ4mx1sgucFd15zM6Ga8cDNsRdXfoXNt9YsqHEazhBOJQLXqkT1feIOB4Wt4fNsvHG0CG7Crd2zYz37GsKtLwPlgjNYokMkVMAyOfI0qo1j2IWXnLTZubiPQgFrgxA/s1600/IMG_0748.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRufEu72-0lEachQ4mx1sgucFd15zM6Ga8cDNsRdXfoXNt9YsqHEazhBOJQLXqkT1feIOB4Wt4fNsvHG0CG7Crd2zYz37GsKtLwPlgjNYokMkVMAyOfI0qo1j2IWXnLTZubiPQgFrgxA/s320/IMG_0748.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The art exhibition was impressive</td></tr>
</tbody></table>
Then we crossed from the new building, over a bridge with views of the grounds, to a large marbled hall known as <span style="color: blue;">The Hall of Lost Footsteps.</span> This imposing room featured an exhibition of art works submitted by the member nations. On World Water Day we saw huge paintings, quilts and collages relating to water and other subjects. The old part of the building was founded in 1946 when there were 51 member states. There is a ceiling sculpture by the Spanish artists Miquel Barcelo and was a gift from the Spanish nation.<br />
<br />
<br />
<span style="color: blue;">Room 18 Conference Room</span><br />
<br />
Our third stop was to view a conference centre from the balcony behind a glass screen. We heard something about the organisation of meetings held in Geneva in several small conference rooms with a similar layout. When conferences between warring nations take place, it can be difficult to arrange the seating. In the past, Geneva has hosted meetings of the Afghanistan peace talks, El Salvador, Egypt and former Yugoslavia, as well as meetings involving Iran and Iraq, India and Pakistan and North and South Korea, for example. The member states sit in the front rows and behind them may sit their guests. Geneva employs many translators, some of whom work for the member states and some for the UN itself.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-lRulEpcEzwLqC6Yqj0K-M9Jt0mz9RURC2rjnMidUUtNOcx2-hSLC_M_4-fvuSs646yP7OU3DGS-8PMULigKNRZi3Ns5EZ8lVX_MyBtGjk0vxXJ_zCjIAWwWq9pyAx3m-Eg8gz8nXQ/s1600/IMG_0751.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-lRulEpcEzwLqC6Yqj0K-M9Jt0mz9RURC2rjnMidUUtNOcx2-hSLC_M_4-fvuSs646yP7OU3DGS-8PMULigKNRZi3Ns5EZ8lVX_MyBtGjk0vxXJ_zCjIAWwWq9pyAx3m-Eg8gz8nXQ/s320/IMG_0751.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A view into the conference room</td></tr>
</tbody></table>
The <span style="color: blue;">UN budget</span> is based on Gross National Product of its members. The US is the largest with 22 percent of the contribution, while the smallest member pays 0.004 percent. Special projects also have an <i>ad hoc</i> budget allocation. We noticed that the UN building is still relatively low-tech compared to modern high-tech companies.<br />
<br />
<span style="color: blue;">Cafe de Paris Chez Boubiez</span><br />
<span style="color: blue;">See this link:</span><span style="color: blue;"> <a href="http://geneve.chezboubier.com/en/">Chez Boubier</a></span><br />
<br />
After the three stops on our tour, we met the other groups in the foyer, and after a brief visit to the gift shop, we took the bus 8 back to Cornavin station. From there it was a few steps to the well-known and traditional <span style="color: red;">Cafe de Paris Chez Boubier.</span> We managed to squeeze in all 48 ZIWA ladies for a lunch of the signature, and only, dish of <span style="color: red;">entrecôte of beef</span> accompanied by a <span style="color: red;">sizzling butter sauce</span>, along with French fries and a green salad. By now we were all very thirsty and starving after our busy morning. Thanks again to Vreni for putting it all together.<br />
<br />
<i><span style="color: blue;">Julia Newton, 23 March 2016</span></i><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-87347983514844887772016-03-18T12:17:00.002+01:002016-03-18T13:21:29.882+01:00Wine discovery - Spanish wines<span style="color: cyan;">Vinothek Ugarte <a href="http://www.vinothek-ugarte.ch/">http://www.vinothek-ugarte.ch/</a></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtcJvOVHuxiaRaM3x5mAhUw7utFiRuS_ksbYIQprxXvTUF2jyPByUSUuoZDH98TG8uIOc1f2IepZNaO9Em4VV_8vq6B1wEB_LIoOtjSKcgYLyH-ZL707B6bspTCJMp1JOpjEcgM-urw/s1600/IMG_0696_1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtcJvOVHuxiaRaM3x5mAhUw7utFiRuS_ksbYIQprxXvTUF2jyPByUSUuoZDH98TG8uIOc1f2IepZNaO9Em4VV_8vq6B1wEB_LIoOtjSKcgYLyH-ZL707B6bspTCJMp1JOpjEcgM-urw/s320/IMG_0696_1.JPG" width="320" /></a>Another pleasant afternoon with the <span style="color: red;">ZIWA Wine Discovery group</span> and this time a first for many to learn about Spanish wines. <span style="color: blue;">Vinothek Ugarte</span> is an old friend of ZIWA's and today they hosted a group of 11 wine lovers in their newly renovated wine shop in Zurich Wollishofen, just a short walk away from the station. Usam Ugarte and Belen Largo, the co-managers, made us feel very welcome. We sat at a table prepared for tasting six Spanish wines - one cava, one white and four red wines - and got ready to make notes. Usam poured out generous tasting samples and Belen explained their origins and methods of production in some detail. We were also tempted by tapas selections.<br />
<br />
<span style="color: red;">Wine number 1: Extremarium Brut Reserva, DO Cava, Penedes.</span> Belen explained that Cava (Spanish for cave) is made in the traditional champagne method with a second fermentation. The four grape types used were Xarello, Parallada, Macabeo and Chardonnay. First the wine is fermented in a cave, and then bottled. The bottles are stored vertically on the stopper and turned, allowing the sediment to drop to the bottom. Then it is frozen allowing the stopper and sediment to be removed, before adding the final cork. It is left two years to mature. In a genuine Cava, the bubbles rise from the bottom of the glass. This cava tasted of its mineral origins in a wine area in the north-east of Spain and everyone thought it was delicious.<br />
<br />
<span style="color: red;">Wine number 2: Terra Prima White 2014, DO Penedes</span>. This wine comes from a small winery near the sea and the vines are grown on old mining soil. It contains grape types Xarello and Riesling. It is a young wine from a dry, mineral area of northern Spain and tasted well rounded.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEilAOQ0PL_fMPm4jO-Rago6UxJcjSQkJuwMqpDu-Ue_sjCDh4Wjb6_fqYTB3qODQ2ONLnDfl5yaN4vhCL20-ELjRcIi-PLrH6Jeps9-2PuTda5KOlWH9BQpdcngQ681co_EefcRYuA/s1600/IMG_0702_1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEilAOQ0PL_fMPm4jO-Rago6UxJcjSQkJuwMqpDu-Ue_sjCDh4Wjb6_fqYTB3qODQ2ONLnDfl5yaN4vhCL20-ELjRcIi-PLrH6Jeps9-2PuTda5KOlWH9BQpdcngQ681co_EefcRYuA/s320/IMG_0702_1.JPG" width="320" /></a><span style="color: red;">Wine number 3: Piedra Lagar 2013, DO Ribera del Duero</span>. This wine is made from the tempranillo grape. We learnt how to aerate it in the glass by swirling the wine around and waiting a while. The climate in 2013 was unusually irregular which affected the grape production. We heard that there was quantity rather than quality in the grapes that year; this is a young wine for everyday drinking. It was light and pleasant with little tannin.<br />
<br />
<span style="color: red;">Wine number 4: Pasas November harvest 2013. DO Jumilla. </span>Our second red was manufactured from the Monastrell grape, also known as Mourvedre, from a late harvest which gave it a certain sweetness. A good market has been developed in the Jumilla region, using 30 year old vines. This wine had six months in oak barrels, and has a 14 percent alcohol content. It should be drunk soon. It was my personal favourite and we ordered a case!<br />
<br />
<span style="color: red;">Wine number 5: Syrah Val d'Alferche 2012, DO Somontano</span>. This wine was based on 100 percent Syrah grapes and had its distinctive flavour - full, heavy, dark with a taste of licorice. It was aged in oak in an area of Spain just under the Pyrenees. This wine will keep well up to five years.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2bjLCSxWam6SFjlORuKIMPSLfsdZ3TQaQZOtzB66ftDU62Jb2rrRs5Sb6ryGkdSvUCg5YXUT2kTXH5wahYQ7p2rNyjSA2M1rHu3BsMk8YYsNkOMae5nFXqxq361tKunuUmqFLbt9Cg/s1600/IMG_0701_1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2bjLCSxWam6SFjlORuKIMPSLfsdZ3TQaQZOtzB66ftDU62Jb2rrRs5Sb6ryGkdSvUCg5YXUT2kTXH5wahYQ7p2rNyjSA2M1rHu3BsMk8YYsNkOMae5nFXqxq361tKunuUmqFLbt9Cg/s320/IMG_0701_1.JPG" width="320" /></a><span style="color: red;">Wine number 6: Caliza Marques de Grinon 2010, DO Dominio de Valdepusa.</span> This heavy dark wine was made in a small region in Toledo, central Spain. It contains grape types Shiraz and Petit Verdot. It tasted strong and dry and would be good with food. The wine could be kept until 2020 and will age well.<br />
<br />
After this fascinating lesson in wine production and Spanish wine styles, we learnt the very reasonable prices of each one. Ugarte also stocks other wines from Germany, Austria and Portugal for example as well as spirits and liqueurs such as Pisco, and sherry. It is well worth calling in to see their range of products, and the wines will be delivered promptly. So don't wait! Visit their shop or website now. See link above.<br />
<br />
<i style="color: blue;">Julia Newton, 18 March 2016.</i>Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-45933461161464666132015-10-15T13:17:00.001+02:002015-10-17T13:59:10.983+02:00Wine discovery - Asian Food and Suggested Wines<a href="http://www.janefinefood.com/en/">http://www.janefinefood.com/en/</a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUC8Nt7ZhvB8b1N48EH2zMpGTs27NysUO4ZmhJhKCVtEL_8zeN_7qQGKlBjYrnGvVZcbxmwvBW6c1zBwnHiHAFOCLK2Pwel_9odOAqvmbW0ctum0Ocdk0I2dHCw87Mcth2zZa22Ci_A/s1600/IMG_8151.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUC8Nt7ZhvB8b1N48EH2zMpGTs27NysUO4ZmhJhKCVtEL_8zeN_7qQGKlBjYrnGvVZcbxmwvBW6c1zBwnHiHAFOCLK2Pwel_9odOAqvmbW0ctum0Ocdk0I2dHCw87Mcth2zZa22Ci_A/s320/IMG_8151.JPG" width="320" /></a><span style="color: blue;">ZIWA's Wine Discovery group</span> always offers pleasurable experiences. And yesterday's visit to old friend <span style="color: red;">Jane's Fine Foods</span> was very popular. Fourteen group members, including one husband, had the chance to sample six freshly-cooked <span style="color: red;">fusion</span> dishes and try a wine suggestion to complement the spicy food. Many people pair spicy food with beer, but a carefully chosen wine could bring out the flavour of both food and wine.<br />
<br />
<h3>
<span style="color: red;">
Coconut milk potato gratin and Riesling</span></h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgw0jULPiaPdiU_njID16k6gBCLcFfBFIALPjUSkmYtkVc6ow843LozgNLeegVGhJOoHShABEo2WqJKLqwJdZs2FGmkaaGBU5k6MyufrO4wFs9sQtKTIYp1f1fbNtQ8UTLqqwKziNzQ/s1600/IMG_8152.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgw0jULPiaPdiU_njID16k6gBCLcFfBFIALPjUSkmYtkVc6ow843LozgNLeegVGhJOoHShABEo2WqJKLqwJdZs2FGmkaaGBU5k6MyufrO4wFs9sQtKTIYp1f1fbNtQ8UTLqqwKziNzQ/s320/IMG_8152.JPG" width="320" /></a>The white wine was a sharp, citrussy dry Riesling from Langenlonsheim in the Nahe/Rhine Valley area of Germany. The <span style="color: red;">Tesch 2013</span> wine would be suitable as an apero wine on its own, but the spicy potato gratin dish with green curry paste enhanced it even more. Jane mentioned that the potato dish was one of her favourites and could also accompany meat or seafood dishes.<br />
<br />
Here's the link to the Tesch website: <a href="http://www.weingut-tesch.de/">http://www.weingut-tesch.de/</a><br />
<br />
<h3>
<span style="color: red;">Peanut satay sauce with Pine Ridge Viognier/Chenin Blanc</span></h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXKbcrLbYCst656rECj_d9F5pxNeITry4OMCI9pnbcEo0AMI6NFwjff_UQJ8amgXyYgQ8o4MzVuWZPqHplMHGniJytrgS4ANhvbTW9yPJJcHSPl0KgxQEvuGA23dJcukLK9ZfHSJJjA/s1600/IMG_8159.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXKbcrLbYCst656rECj_d9F5pxNeITry4OMCI9pnbcEo0AMI6NFwjff_UQJ8amgXyYgQ8o4MzVuWZPqHplMHGniJytrgS4ANhvbTW9yPJJcHSPl0KgxQEvuGA23dJcukLK9ZfHSJJjA/s320/IMG_8159.JPG" width="320" /></a>The satay sauce was made by heating peanut butter and coconut milk, diluted with water if necessary, with red curry paste flavoured with garlic, chilli and ginger. It was served with <span style="color: red;">vegetable crudites</span>. The Californian white wine was a 2013 blend of Viognier and Chenin Blanc grape types from <span style="color: red;">Pine Ridge</span> vineyards and would be just as good drunk on its own. It had complex notes reflecting the grape types and the mineral soil of the terroir.<br />
<br />
Here's the link to the Pine Ridge website: <a href="http://www.pineridgevineyards.com/">http://www.pineridgevineyards.com/</a><br />
<br />
<h3>
<span style="color: red;">Grilled prawns with Zweifel Spätlese</span> </h3>
<div>
The frozen prawns had been defrosted and marinaded for half an hour in a chilli and garlic marinade with cumin. Jane grilled the prawns in a herby rapeseed oil and then served immediately. Complementing the seafood was a <span style="color: red;">Zurichsee Spätlese 2013</span> white wine, <span style="color: red;">Vidal Blanc</span>. It had a rather sweet taste.</div>
<div>
<br /></div>
<div>
Here's the <span style="color: blue;">Zweifel Hürlimann wine shop</span> link: <a href="http://www.zweifelweine.ch/thewineshop_aktuell.cfm">http://www.zweifelweine.ch/thewineshop_aktuell.cfm</a><br />
Zweifel is a great source of many wines.</div>
<div>
<br /></div>
<h3>
<span style="color: red;">Crab salad with Fusion Gewürztraminer</span></h3>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_eO_6UQzG1EZf1u94NwN9TEgCIEGLoJms1Gn8Qvwt745OxWcX9Nq4qJYVHKxGAprICg2dXIlrgRVSAYBmqfEMJZ08faH7haYHVWSoB1fN4efIk4k9rpUXu6n0URapQErhuyZ-SR6kA/s1600/IMG_8163.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_eO_6UQzG1EZf1u94NwN9TEgCIEGLoJms1Gn8Qvwt745OxWcX9Nq4qJYVHKxGAprICg2dXIlrgRVSAYBmqfEMJZ08faH7haYHVWSoB1fN4efIk4k9rpUXu6n0URapQErhuyZ-SR6kA/s320/IMG_8163.JPG" width="320" /></a></div>
The crab was obtained frozen, and was served in small portions on a green salad, and tasted spicy and slightly salty. It could also be served with sushi ginger. The dressing was made from rice vinegar, soy sauce, lime and lemon juice and palm sugar. The accompanying wine this time was a Viognier/ Gewürztraminer blend from <span style="color: red;">Fusion</span> wines in California.</div>
<br />
You can see the wine at this link: <a href="https://www.vivino.com/wineries/us-fusion/wines/viognier-gewrztraminer-9999">https://www.vivino.com/wineries/us-fusion/wines/viognier-gewrztraminer-9999</a><br />
<br />
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDPkVzEj8dw_oTJlQyTemk-5E09UlF3s7xFdf6mK6kFUXYHbI7KyAefRrb5K6KI5CEas-ynY9jTMNUa1JxNAmSgfWqA48k2VV8Fjo_cgyBNAYnxgTVO4n3m2ZeRfkHIpKHTNC8tGTVA/s1600/IMG_8158.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDPkVzEj8dw_oTJlQyTemk-5E09UlF3s7xFdf6mK6kFUXYHbI7KyAefRrb5K6KI5CEas-ynY9jTMNUa1JxNAmSgfWqA48k2VV8Fjo_cgyBNAYnxgTVO4n3m2ZeRfkHIpKHTNC8tGTVA/s320/IMG_8158.JPG" width="320" /></a><span style="color: red;">Coconut milk soup with Sebastiani Rose</span></h3>
<div>
Jane uses this soup mix as the basis for many dishes. It was flavoured with lemongrass, shallot, red curry paste and based on coconut milk from a tetrapack. A <span style="color: red;">rose wine from Sebastiani</span> in California this time went well and gave a kick.</div>
<div>
<br /></div>
<div>
See more about the wine here: <a href="http://www.sebastiani.com/">http://www.sebastiani.com/</a></div>
<div>
<br /></div>
<h3>
<span style="color: red;">Beef teriyaki and Conundrum red wine</span></h3>
<div>
Jane buys her beef fillet from a butcher who supplies quality Australian meat. It was chopped into thin slices and marinaded in Thai sweet chilli sauce with soy and ginger, before frying. Salt should only be added at the last minute. The beef demanded a red wine, another Californian blend, the <span style="color: red;">Conundrum 2012</span>, which was served cool.</div>
<div>
<br /></div>
<div>
Here's the Conundrum website: <a href="http://www.conundrumwines.com/">http://www.conundrumwines.com/</a></div>
<div>
<br /></div>
<div>
Thanks to Jane for sharing her kitchen, her food and her expertise. A great sharing experience. Cheers!</div>
<div>
<br /></div>
<div>
<i>Julia Newton, 15 October 2015.</i></div>
<div>
<br />
<br />
<br />
<br /></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-21324566670197038552015-09-12T15:10:00.002+02:002015-09-12T15:37:09.810+02:00Discovering the underground world of Sasso San Gottardo<div class="MsoNormal">
<a href="http://www.sasso-sangottardo.ch/en/"><span style="color: cyan;">http://www.sasso-sangottardo.ch/en/</span></a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3VBAfCjJskO5e_ESF03grm80pq1mdZ71pVPnrihAQZ-q3ZqmX6-094-c_SnGUAX6KCmH8hfT5i5KYjyS6hTvGN2H2uWz4YKLen_GGhTc4lKME0N9-Tw_NnXGdJktCoKq8YTCqbKwRQ/s1600/Discovering+Sasso+San+Gottardo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3VBAfCjJskO5e_ESF03grm80pq1mdZ71pVPnrihAQZ-q3ZqmX6-094-c_SnGUAX6KCmH8hfT5i5KYjyS6hTvGN2H2uWz4YKLen_GGhTc4lKME0N9-Tw_NnXGdJktCoKq8YTCqbKwRQ/s320/Discovering+Sasso+San+Gottardo.jpg" width="320" /></a>Last Tuesday, 8 September a group of 14 <span style="color: red;">ZIWA Discoverers</span> set
off on one of the most unexpected discoveries yet: a journey inside the Alps
into a secret underground world which until recently was unavailable to members
of the public. We visited the <span style="color: blue;">fortress of Sasso San Gottardo</span>, a warren of
tunnels and rooms built to provide wartime security in case of attack. Rowena
Woollard was the instigator of this fascinating journey.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2f_jtyUH0sPcOczSbTw1w5kGptQrgC07ay2fSZfkJ_a29qFkpwL7uygRKYY-2mm6XvuSs92YXtXbAwmNsP5VIhiela4URV_14Y5T6b9WvytSc6gn_WNUubbvkaRmGA7_Ylr9kMgZMA/s1600/IMG_7726.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2f_jtyUH0sPcOczSbTw1w5kGptQrgC07ay2fSZfkJ_a29qFkpwL7uygRKYY-2mm6XvuSs92YXtXbAwmNsP5VIhiela4URV_14Y5T6b9WvytSc6gn_WNUubbvkaRmGA7_Ylr9kMgZMA/s320/IMG_7726.JPG" width="320" /></a>The day trip started in Zurich with the train to Arth Goldau
via Zug, where some on the group members joined the tour. On the connecting
train from Arth-Goldau to Airolo via the Gotthard rail tunnel, we had to fight
for our seats with three other groups in our reserved carriage. But all was
well and we arrived in time to catch the post bus to the <span style="color: blue;">Gottard- Passhöhe</span>, at an
altitude of 2091 metres. Overnight the temperature had caused the museum
toilets to freeze, so we were relieved to find a cosy cafeteria inside the
bleak mountains. Our guide Marina was happy to serve us coffee and gipfeli
while we waited to use the single convenience!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnu36ecHLoeWntA2EEnsa2Ph_4GJzhwMeSflEwIEOJgiACNmfyVj-jJH0h0l9egnOYAZFNtpQnFJj0Zo7OkjlvkJSqEU1RPG-40MiCuYM7V1UrF2UAfjuf6_dKUp8GmdBbZeDzuoH1bw/s1600/20150908_124603_LLS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnu36ecHLoeWntA2EEnsa2Ph_4GJzhwMeSflEwIEOJgiACNmfyVj-jJH0h0l9egnOYAZFNtpQnFJj0Zo7OkjlvkJSqEU1RPG-40MiCuYM7V1UrF2UAfjuf6_dKUp8GmdBbZeDzuoH1bw/s320/20150908_124603_LLS.jpg" width="240" /></a><b><span style="color: red;">A mountain retreat</span></b></h3>
<div class="MsoNormal">
Then we were kitted out and ready to take the 500 metre walk
through a damp, cold tunnel into the heart of the fortress, known as the <span style="color: blue;">Swiss
Redoubt</span>. Snug fleeces were the order of the day. At the end of this tunnel we
climbed aboard a tiny train to lift us up to the accommodation level where 480 soldiers
could be housed. But why bring anyone into this dark, secret world? <span style="color: blue;">General
Guisan</span>, Switzerland’s wartime army commander, wanted to build not one but 67
such fortresses to provide a safe retreat from the Italian and German forces
surrounding the country. The topography of this particular location was suitable
strategically and was well protected. But workers were hard to find and keep, and
the project took from 1941 to 1945 to complete, by which time the war was over.<o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYumbHYXCqxktx9rA56-O_1BUwWchOiPXNlKN7HHKcdCsVP-x1n9pfRe17yCVuM2hD4kGPCjM22bO_zXeveVlfFRWXke0i8gs3ckzRrSkyPtsgWIPdxHW3D2gCdLcbUsE52E4WXk9V9g/s1600/IMG_7748.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYumbHYXCqxktx9rA56-O_1BUwWchOiPXNlKN7HHKcdCsVP-x1n9pfRe17yCVuM2hD4kGPCjM22bO_zXeveVlfFRWXke0i8gs3ckzRrSkyPtsgWIPdxHW3D2gCdLcbUsE52E4WXk9V9g/s320/IMG_7748.JPG" width="320" /></a><b><span style="color: red;">Inside the fortress</span></b></h3>
We saw the Firing Control Centre where calculations were
made to determine the angle and range of the projected cannon fire. Four
artillery guns were directed through the rock at two angles towards Italy. The
soldiers would be shooting blind from within so the calculations had to be
accurate. Observers on the outside were in contact by telephone.<br />
<div class="MsoNormal">
<br />
We saw a
movie, <span style="color: red;">‘Sasso da Pigna’</span>, about the construction of this twilight world. When
Germany invaded Belgium and Holland in 1940, and then France capitulated,
Switzerland felt extremely vulnerable. The Alpine passes had to be maintained to
allow transport of needed coal and arms. In July 1940, Guisan decided on the
redoubt plan which was announced at Rütli in August 1940. He started to build
three fortresses inside the Gotthard. The one we visited was facing towards the
San Giacomo Pass on the Italian side. The work took four years to complete and
cost CHF 900 million.<o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<h3>
<b><span style="color: red;">Still a well-kept
secret</span></b></h3>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Do8kmSPBcNRS9F0QgRDfTuQUhvf5BSMcvozdOSSC826Q7JxGI7RWEdYzJZCmhIDOwqhDQb5GBWYeUkehH1Ldb6cXT920ahZhE4JH_NfuvBsfFKSzP-9umlU3GgH2IWgylrH3dVzBVQ/s1600/IMG_7774.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Do8kmSPBcNRS9F0QgRDfTuQUhvf5BSMcvozdOSSC826Q7JxGI7RWEdYzJZCmhIDOwqhDQb5GBWYeUkehH1Ldb6cXT920ahZhE4JH_NfuvBsfFKSzP-9umlU3GgH2IWgylrH3dVzBVQ/s320/IMG_7774.JPG" width="320" /></a></div>
In 1944, the threat receded, troops were sent to guard the
borders and no more building was done after 1946. During the Cold War, the
redoubt became out-dated, but the myth persisted. The underground warren
containing dormitories, showers and officer quarters, was used by soldiers on
training exercises. On a balcony outside, we could see the cannons poking through
the blind rock face. We also saw a small museum with artefacts saved from the
war years, including unusual mementoes of General Guisan, the Swiss wartime
hero. We also saw the secret plans, which a traitor copied and was later shot.<o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<h3>
<b><span style="color: red;">Lunch in another surprising
tunnel!</span></b></h3>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-vX5gtDtHqd_-F8YUkLhOgoF9BzDGJPzIjUGvLxAPuZIiBeqdULtbHMfWQjhICrKIi7xaeOw9gWuvle0gOtD1vaGv_oRnzzvkB0ne-3gnwh_-PLlfLzm_DJ1Hmvn_J-o5IQYOyKabg/s1600/IMG_7784.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-vX5gtDtHqd_-F8YUkLhOgoF9BzDGJPzIjUGvLxAPuZIiBeqdULtbHMfWQjhICrKIi7xaeOw9gWuvle0gOtD1vaGv_oRnzzvkB0ne-3gnwh_-PLlfLzm_DJ1Hmvn_J-o5IQYOyKabg/s320/IMG_7784.JPG" width="320" /></a></div>
After viewing more of the warren of tunnels in the fortress,
we saw an exhibition of huge, clear crystals brought up from the mining. Then
we emerged into daylight briefly to descend to an adjacent tunnel into our
lunch venue at <span style="color: blue;">La Claustra</span>, a unique hotel complex underground.<br />
<br />
Fourteen lucky
ZIWA ladies enjoyed an apero and four-course lunch in <span style="color: red;">Ristorante Tremola</span>, delivered
to us by our genial host, Rainer Geissmann. Afterwards he very kindly deliver
us one by one to the bus stop in his sports car; just in time for the descent
via Andermatt to Göschenen and hence Zurich. Unfortunately the SBB service that
afternoon was compromised by a broken down train outside Bellizona so the
return journey took rather longer than anticipated. However it didn't detract
in any way from the fabulous experience. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You can discover more about La Claustra, which is also a
hotel, on Facebook.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="color: cyan;">Julia Newton. 12 September 2015</span></i><o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-45276690855733181202015-07-22T11:40:00.003+02:002015-07-23T04:14:41.502+02:00ZIWA Kunsthaus event - July 2015<b><span style="color: blue;">Europe – The Future
of History</span></b> is the title of a new exhibition at Zurich’s Kunsthaus. Curator
<b><span style="color: blue;">Catherine Hug</span></b> asks, ‘What image represents Europe today?’ She has drawn
together an eclectic collection of visual and digital images from the 20<sup>th</sup>
and 21<sup>st</sup> centuries. On Wednesday, 8 July 2015, ZIWA members had the
privilege of a guided tour of some of the 100 art works in the main first floor
exhibition gallery. Catherine and her colleague Anna Bähler took us round the
show in two groups of 20. It certainly helped our understanding to discover how
this collection was selected and what it signified.<br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrxiyAoJqPaJgibWXEUuK4f-pbNuuSDtkFr3TwZ-VlA9nV36s-oVPCuaSw65XugNrNS4ewK4M1lRK9El06dObM4VE_HSxffFb02agzUFmKM1h-G2sOsoBy15VQKYkZavnGqwk1Md4UA/s1600/ZIWA+Kunsthaus+event+015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrxiyAoJqPaJgibWXEUuK4f-pbNuuSDtkFr3TwZ-VlA9nV36s-oVPCuaSw65XugNrNS4ewK4M1lRK9El06dObM4VE_HSxffFb02agzUFmKM1h-G2sOsoBy15VQKYkZavnGqwk1Md4UA/s320/ZIWA+Kunsthaus+event+015.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JmuPj8dD5_QGKDRqI8_niytHwlJXFIWDP6kuAYHVwiTMmC-0_lUN-h5gcxjhKRtTlpmpsuQIn4wdTbyy1xndfj6V04BC_KgJn8eMfae9laqUfNpdVlLA9SUJEqJ4xQHKQHdD9EM-JQ/s1600/ZIWA+Kunsthaus+event+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JmuPj8dD5_QGKDRqI8_niytHwlJXFIWDP6kuAYHVwiTMmC-0_lUN-h5gcxjhKRtTlpmpsuQIn4wdTbyy1xndfj6V04BC_KgJn8eMfae9laqUfNpdVlLA9SUJEqJ4xQHKQHdD9EM-JQ/s320/ZIWA+Kunsthaus+event+003.JPG" width="320" /></a>The exhibits ranged from <span style="color: red;">Valloton’s The Rape of Europa</span>
(1908), a mythological painting in oil on canvas, to an installation of pallets
which turned out to be made from polyurethane and not wood. We could enjoy
viewing a collection by <span style="color: red;">Dani Gal </span>of record sleeves of famous speeches on vinyl
and a series of portrait photos of famous people who have visited <span style="color: red;">Café Odeon </span>in
Zurich’s Limmatquai. A living artist
from Geneva had painted a Histoire de Bretagne on the gallery wall while a
collection of Breton faience signified the importance of tradition. The
Austrian artist Herbert Brandl had created a montage of web images as the basis
of his artwork showing the protection of the landscape, while <span style="color: red;">Italian artist Boetti</span>
had created a world map in embroidery from a Euro-centric viewpoint.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The <span style="color: red;">reunification of Germany</span> and the
destruction of the Berlin Wall were poignant images evoked by a German artist, and
another series of painting depicted intimate views of different living spaces.
Max Ernst, the German Surrealist, had fashioned another view entitled Europe
after the Rain (1933), while another satirical German, <span style="color: red;">Otto Dix,</span> depicted a
view of Switzerland from the German side of the Bodensee. There was even a
chance to discover the different versions of blue fabric which are used to
create the flag of the European Union.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkLaIc0Tu5_pfKN_rDJrOxT_S_4qptUw-jcoJ70tce9btMk2RlD6XiKGeJGvPEagh_K7Hn6vSM7FtdKyrziA_hp_DpGWIZn9ryPBWGdFQbUMSSIpm5if5d-ccOUtmZIu7GiW2r5fTXw/s1600/ZIWA+Kunsthaus+event+011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkLaIc0Tu5_pfKN_rDJrOxT_S_4qptUw-jcoJ70tce9btMk2RlD6XiKGeJGvPEagh_K7Hn6vSM7FtdKyrziA_hp_DpGWIZn9ryPBWGdFQbUMSSIpm5if5d-ccOUtmZIu7GiW2r5fTXw/s320/ZIWA+Kunsthaus+event+011.JPG" width="320" /></a>After the one-hour tour which posed many questions about
what Europe signifies to us, the ZIWA group convened on the restaurant terrace
for an <span style="color: red;">apero</span> arranged by new Events Director Sarah da Ponte. The two guides
joined us to answer more of our questions. This exhibition would repay a second
visit in order to experience the full selection of art works while perhaps
allowing one to speculate on what we would have chosen.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgou95Eb8Vct3brWeFW7y5rxFj7ipskdwkIhoH37_O-kkChTz5fDIaURLIZUa6e1ZeayXjKZL33wRtT2biezSnJbFbv-tRSIUD-eHVZgVLlLPDQ9WOmPdT_w7S7zOVNey9KPJ26rIbMAA/s1600/ZIWA+Kunsthaus+event+005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgou95Eb8Vct3brWeFW7y5rxFj7ipskdwkIhoH37_O-kkChTz5fDIaURLIZUa6e1ZeayXjKZL33wRtT2biezSnJbFbv-tRSIUD-eHVZgVLlLPDQ9WOmPdT_w7S7zOVNey9KPJ26rIbMAA/s320/ZIWA+Kunsthaus+event+005.JPG" width="320" /></a></div>
<div class="MsoNormal">
You can read more about this special exhibition at this
link: <a href="http://www.kunsthaus.ch/en/exhibitions/"><span style="color: cyan;">http://www.kunsthaus.ch/en/exhibitions/</span></a><o:p></o:p></div>
<div class="MsoNormal">
<br />
<span style="color: blue;">ZIWA</span> is an international group comprising many European and
international members with diverse mother tongues and home countries. What
would your enduring image of modern Europe be? <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<i><span style="color: blue;">Julia Newton, 22 July 2015.</span></i><o:p></o:p></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-60789651652081034542015-06-16T12:01:00.004+02:002015-06-24T09:56:29.346+02:00Discovering Neuchatel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVOuiaZir-U-uho2_wrM5Wx39gqYr8RrTvGSG1J24EEK1yR0OtNj1nOSoATs6VzVKyBv8AALjGWEtB3-fyqpGjzfGvsgPiRKqEG29vWvJfSBY99psmbfYKLzGpvIBcbOUZWJ4rmb3BQ/s1600/Neuchatel+007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVOuiaZir-U-uho2_wrM5Wx39gqYr8RrTvGSG1J24EEK1yR0OtNj1nOSoATs6VzVKyBv8AALjGWEtB3-fyqpGjzfGvsgPiRKqEG29vWvJfSBY99psmbfYKLzGpvIBcbOUZWJ4rmb3BQ/s320/Neuchatel+007.JPG" width="320" /></a>On Thursday 11 June 2015, 15 members of <span style="color: red;">ZIWA's Discovering Zurich and Switzerland </span>group visited this charming town in the French part of Switzerland. After meeting at Zurich's main station we found our reserved seats on the train to Biel. Anne-Marie, our chairlady, had taken care of all the details for us. From Biel, we took a local train to <span style="color: red;">Neuchatel,</span> a city on the shores of the lake of the same name. Lake Neuchatel is the largest lake completely within Switzerland, we learnt from our guide, Veronique, who met us at the train station. She led us up and down on a fascinating walking tour, culminating in lunch in the market square. Always a great way to end a ZIWA tour!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrI7SlLniyeYEMqvydQJ5EIXjLoJ4afGXEm29TtPGANtRNq_BAuBif90UzefOYOSJX0_-VXtsqWbGvQrV64uJ5t2p1q5zdxMmk4FKqvpmTLAMsOuInuziqYUrUictnvFjTqiPa7dNf0w/s1600/Neuchatel+023.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrI7SlLniyeYEMqvydQJ5EIXjLoJ4afGXEm29TtPGANtRNq_BAuBif90UzefOYOSJX0_-VXtsqWbGvQrV64uJ5t2p1q5zdxMmk4FKqvpmTLAMsOuInuziqYUrUictnvFjTqiPa7dNf0w/s320/Neuchatel+023.JPG" width="320" /></a>First we walked down steps to the newer part of the town and learnt about the <span style="color: blue;">18th and 19 century architecture</span>. Many fine buildings had been built in the local <span style="color: blue;">yellow sandstone,</span> which French writer Dumas described as being carved out of butter. Maximilian de Moreau and Alexandre du Peyrou were responsible for two of the <span style="color: blue;">private houses with nicely laid-out gardens</span>. We noted that the original lakeside receded due to water management in the Rhine, and a harbour was not built until 1840.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNxiSa-57BGj9JcoLA5IXb0Io0rUiXRAzBr-gQ9c3eWRx8SjEeqMgItEFh6xc4qZM3f1GlGQft7rJbOEgzfA051lOS8SuykLcXHIUnaX2FPkZsgMTRf3tU3g02AbkzcVyRo51giKb_Q/s1600/Neuchatel+051.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNxiSa-57BGj9JcoLA5IXb0Io0rUiXRAzBr-gQ9c3eWRx8SjEeqMgItEFh6xc4qZM3f1GlGQft7rJbOEgzfA051lOS8SuykLcXHIUnaX2FPkZsgMTRf3tU3g02AbkzcVyRo51giKb_Q/s320/Neuchatel+051.JPG" width="240" /></a>We were then able to visit inside the <span style="color: blue;">city hall</span>, which was undergoing renovation. This building owes its existence to<span style="color: blue;"> David de Purry</span> (or Pury) who came from a wealthy family and also founded a poorhouse and hospital. We saw a fascinating model of the city as it was at the end of the 18th century. After this, we again ascended up steps and a steep road to the <span style="color: blue;">castle and collegiate church</span>. The latter was built in the 12th and 13th century but were unable to see inside due to a prior booking by a bank! We saw the castle from outside and discovered it has been restored in the 15th and 16th centuries after a fire. Inside the <span style="color: blue;">Council Hall</span> we noted the shields of the founding families of the city.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHJcJ9ZkS0uxYOzf-E8wC6eNuAkn2k4ECwit6Hfe0W-jQ9rl50lAZ4qwM1IrGvdFGwyn5jCJsmg4Ec00GJq-6cj5Mf-Fnzfww-bgLjvDQ1V-bOOMUDnN30JlcxbpHumiTDnh08R9i3g/s1600/Neuchatel+072.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHJcJ9ZkS0uxYOzf-E8wC6eNuAkn2k4ECwit6Hfe0W-jQ9rl50lAZ4qwM1IrGvdFGwyn5jCJsmg4Ec00GJq-6cj5Mf-Fnzfww-bgLjvDQ1V-bOOMUDnN30JlcxbpHumiTDnh08R9i3g/s320/Neuchatel+072.JPG" width="320" /></a>Neuchatel was originally owned by the <span style="color: red;">French </span>from Burgundy and later by the Orleans-Longueville family. It then became the property of the King of Prussia after 1707. It joined the Swiss <span style="color: red;">confederation in 1815</span> during the time of Napoleon, but eventually the canton became independent in 1848. Nowadays it is a watch and clock research centre and is in the centre of a wine area.<br />
<br />
After this comprehensive tour from our very knowledgeable guide, we descended to the <span style="color: red;">market place </span>and saw the Thursday market in full swing. We had a lovely lunch on the terrace of <span style="color: red;">Le Marche</span> before taking the train back to Zurich. Many of the group however decided to take a slow boat back to Biel to prolong the pleasure of another ZIWA Discovering trip on a sunny June day.<br />
<br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-529292197979251462015-04-29T12:03:00.004+02:002015-04-29T12:10:45.731+02:00Restaurant of the Month - April 2015<h3>
<span style="color: red;">Restaurant Blaue Ente, Muehle Tiefenbrunnen, Seefeldstrasse 223, 8008 Zurich.</span></h3>
<h4>
<a href="http://blaue-ente.muehle-tiefenbrunnen.ch/"><span style="color: cyan; font-weight: normal;">http://blaue-ente.muehle-tiefenbrunnen.ch/<br />
</span></a></h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_yLx0XBl1WbSRJNEWGCrt3gk82a13tweTemKhGGUK9vTopgmk9AP8kNeWPS_wyFfZFDMIw_RGZLNKngSN1ou5mIcKohdG3THYOHGevLQ3DdApC02Ja6gKIk0pu_VRQxVohOC064gZQ/s1600/Dining+at+Blaue+Ente+013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_yLx0XBl1WbSRJNEWGCrt3gk82a13tweTemKhGGUK9vTopgmk9AP8kNeWPS_wyFfZFDMIw_RGZLNKngSN1ou5mIcKohdG3THYOHGevLQ3DdApC02Ja6gKIk0pu_VRQxVohOC064gZQ/s1600/Dining+at+Blaue+Ente+013.JPG" height="240" width="320" /></a>For our last outing with the <span style="color: blue;">ZIWA Dining Around the World</span> group, we met for lunch at the <span style="color: red;">Restaurant Blaue Ente at Zurich Tiefenbrunnen</span>. The journey there from the main station takes 15 minutes by tram and it is located in the courtyard of the <span style="color: blue;">Muehle,</span> next to Miller's Studio and the Muehlerama Museum. Sadly it was too wet yesterday to sit outside on the attractive terrace, but inside the restaurant is spacious and features an old mill wheel. Our group of ten ladies received excellent service and we all opted for one of the <span style="color: red;">daily menu choices</span>.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC7mTJmD8fo5TnxEeYiC-VY-yBZWrUlpTn1g1-bvSlyonZ2DWedfsUxCvTLhbTyNfodtNy-SC_DaCry5Fli1OiTZacaH0Ho3RSpY0uyHWGhthsABEBqygJ5p9LntLs0_0bTchKPpdBA/s1600/Dining+at+Blaue+Ente+016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC7mTJmD8fo5TnxEeYiC-VY-yBZWrUlpTn1g1-bvSlyonZ2DWedfsUxCvTLhbTyNfodtNy-SC_DaCry5Fli1OiTZacaH0Ho3RSpY0uyHWGhthsABEBqygJ5p9LntLs0_0bTchKPpdBA/s1600/Dining+at+Blaue+Ente+016.JPG" height="240" width="320" /></a><br />
<br />
Today's selection featured either a mixed salad or <span style="color: red;">carrot and ginger soup</span>, which was delicious, followed by <span style="color: red;">crispy cod with chervil on a bed of seasonal asparagus</span> and a carrot couli, which most people opted for. We could also choose beef stroganoff with spaetzli or <span style="color: red;">taglierini pasta </span>with chilli. It was all freshly cooked, served hot and tasted delicious. Some of us opted to share a bottle of Austrian <span style="color: red;">Weissburgunder</span> wine, and even splashed out on a second bottle. Drinks and coffee were extra, and bread and a choice of waters were already on the table. The menu cost between CHF 23 for the pasta option to CHF32 for the beef; the fish menu cost CHF27.<br />
<br />
Service was very attentive and the restaurant was pleasantly full but spacious. On a fine day it is very pleasant to <span style="color: blue;">linger on the terrace</span>, There is also a bistro serving coffee and baked goods, taking advantage of the neighbouring mill museum which produces and sells bread, muesli and other bakery products. The pasta served in the Blaue Ente is the hand made <span style="color: red;">Costa D'Oro</span> brand made locally. And on Friday evenings there is live music in the piano bar.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UjdPDbuN6dECSnaW0LsYfGREk0LLBMRX4CaOxpW7nD_xFbrpDwrFSk07AH3hUq26DSURILLu2gPPn0cev6fpxpZf1sF0fzpS-E20G_kVuOy052Mr-n4RYrWGJPqRvxjFOhVsmcqyKg/s1600/Dining+at+Blaue+Ente+015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UjdPDbuN6dECSnaW0LsYfGREk0LLBMRX4CaOxpW7nD_xFbrpDwrFSk07AH3hUq26DSURILLu2gPPn0cev6fpxpZf1sF0fzpS-E20G_kVuOy052Mr-n4RYrWGJPqRvxjFOhVsmcqyKg/s1600/Dining+at+Blaue+Ente+015.JPG" height="240" width="320" /></a>Have a look at the website link above for all the options and to reserve. It's worth taking the time to find the Blaue Ente for its character, service and delicious food and wine.<br />
<br />
<span style="color: blue;"><i>Viel vergnuegen! </i></span><br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-48487974064267321702015-04-25T16:23:00.003+02:002015-04-26T09:56:32.292+02:00Visiting Jura World of Coffee<span style="color: cyan;"><a href="http://www.juraworld.com/">http://www.juraworld.com/</a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnAikFvfVEU6bJt_VdUK7gzK0LpG58BWY0XI-unUeMsQr317jYfoDvJCxLw5AgbHLDuFkDqmL8WSvyG1TP1quXR-_7XiYo8T-1ncAkKJOWsrozU8JI4nlOeOYj1Mbs6BhbEnZPK8yrA/s1600/S60s+coffee+tour+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnAikFvfVEU6bJt_VdUK7gzK0LpG58BWY0XI-unUeMsQr317jYfoDvJCxLw5AgbHLDuFkDqmL8WSvyG1TP1quXR-_7XiYo8T-1ncAkKJOWsrozU8JI4nlOeOYj1Mbs6BhbEnZPK8yrA/s1600/S60s+coffee+tour+003.JPG" height="240" width="320" /></a></div>
On Thursday 23 April 2015, ZIWA's <span style="color: blue;">Swinging Sixties</span> group took a train journey into Canton Solothurn to visit the new <span style="color: red;">Jura World of Coffee</span>. We could almost smell the coffee as we got off the train in Oberbuchsiten and walked across a country field to the splendid, newly-appointed visitor centre. Our visit was master-minded as usual by chairlady Vreni Riedler, who had everything under control.<br />
<br />
<h3>
<span style="color: red;">The art of coffee tasting</span></h3>
At the impressive exhibition centre, we were welcomed by our chief guide, Kristin Seidler, and we enjoyed a <span style="color: blue;">welcome cup of coffee and a gipfeli</span> in the coffee lounge. Then we split up into two groups, one English-speaking and one German-speaking. The English group went first for a coffee tasting, led by Claudette who had laid out a counter with individual places for us to cleanse our palates before tasting two brands of coffee. We heard about the four <span style="color: blue;">taste types</span> - sweet, sour, salty and bitter, and the many more aromas, around 10,000, which can be discerned by the nose.We sipped water flavoured with nutmeg and clove, and then we discovered that while holding our nose, it was harder to discern the identity of two more sample tastes, which turned out to be sugar and cinnamon. We also noted the different textures on the tongue of still and sparkling waters and creamy milk. After training our nose and mouth, we then tried the smell and taste of two different coffees, which came from the coffee machine with a deep head of foam or <i>crema</i>. Our first sample was <span style="color: red;">Malabar Monsooned Indian</span> coffee which had low acidity and tasted bitter and earthy. The second sample originated from <span style="color: red;">San Antonio, Honduras</span><span style="color: blue;"> </span>and appeared darker but tasted less strong than the Indian coffee. Both types were one hundred percent Arabica beans.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR89gqiIbmuu_TjJU2njKj5HOCe1VqpKO-SU2QSKR401lESKqS7HEza-VHVNiecqsw7jszqa3SsfFWZjOOZgCSqLobq1vf1DNmO-MhPVQWNwSaiBoXMYS6mVsCVvcITSeMhn_4CGxX7w/s1600/S60s+coffee+tour+011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR89gqiIbmuu_TjJU2njKj5HOCe1VqpKO-SU2QSKR401lESKqS7HEza-VHVNiecqsw7jszqa3SsfFWZjOOZgCSqLobq1vf1DNmO-MhPVQWNwSaiBoXMYS6mVsCVvcITSeMhn_4CGxX7w/s1600/S60s+coffee+tour+011.JPG" height="240" width="320" /></a><br />
<br />
Then we tried another taste test, this time sampling drinks of almond-flavoured amaretto and grape juice, both with distinctive flavours, but when mixed together, resulted in a new cherry flavour. We also learnt that the optimum water temperature for making espresso coffee is 65-68 degrees C. No more boiling water then, as I tend to prefer.<br />
<br />
<h3>
<span style="color: red;">The history of coffee</span></h3>
<div>
The second part of the Jura coffee experience was an interactive tour through the history of coffee, leading us through a series of <span style="color: blue;">rooms with lighting and sound exhibits</span>. Coffee had its origins in 9th century <span style="color: blue;">Ethiopia</span>, when legend has it that a goatherd discovered that his goats became excitable when chewing the red coffee beans, which were made into a pulp and then a drink by a local monk. The beans were, and still are, hand picked and dried in the sun before being roasted. Coffee is the world's second most important commodity after oil. The drink was then established in popularity in the <span style="color: blue;">Arabian peninsula</span> in around 1100 and was sold in the souks.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fzKa88CBh4b3EEksUxgXY5vviqxVvVH6fUg12-k_bG354oTAhsWqvYOLs9V-T-Vy_IJZcgJ39OLddV8jvwQ6PwF1pbGYJEc-_ui90T5pITjuPxiHfOQYpb1vFc89OK0bBQOa6hFQlg/s1600/S60s+coffee+tour+025.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fzKa88CBh4b3EEksUxgXY5vviqxVvVH6fUg12-k_bG354oTAhsWqvYOLs9V-T-Vy_IJZcgJ39OLddV8jvwQ6PwF1pbGYJEc-_ui90T5pITjuPxiHfOQYpb1vFc89OK0bBQOa6hFQlg/s1600/S60s+coffee+tour+025.JPG" height="240" width="320" /></a></div>
At the end of the 16th century, Europeans brought the <span style="color: blue;">coffee trade to Venice</span>. In 1578, German botanist <span style="color: red;">Leonhard Rauwolf</span> was the first European to bring the taste of coffee to Europe, where it soon became very popular as a drink. In 1615, the famous Cafe Florian was opened in Venice and helped to popularise the drink as a stimulant. Attempts by the Dutch to grow coffee failed however, so coffee plantations were established in the French colonies in Central America, where its cultivation was successful. The first coffee house opened in <span style="color: blue;">Vienna in 1683</span>; later the idea caught on in London too. The Boston Tea Party in 1773 was the trigger for the Americans to develop a craze for coffee and they are now the world's biggest consumers.</div>
<div>
<br /></div>
<div>
In the 1930s, <span style="color: red;">Leo Henzirohs</span>, an inventor from Solothurn, developed the world's first electric coffee pot, and the Jura company has gone on to manufacture the ever more sophisticated coffee machines that we have today.</div>
<div>
<br />
<br />
<h3>
<span style="color: red;">In heaven</span></h3>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlF7ghtV53LUQ5dtedjMkZKYE1DTsNKUqybuYG2zdK5_7kXWFew1OXKsfD4PHxqxZbHOITPOe8Mj994JzjoxZBAd1Rw7EJygjIOP0hHK3qK-3nbDISA65BRqSqb-bDHqcbftB1Q0Mzw/s1600/00_WalkOfFame_YourPic.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlF7ghtV53LUQ5dtedjMkZKYE1DTsNKUqybuYG2zdK5_7kXWFew1OXKsfD4PHxqxZbHOITPOe8Mj994JzjoxZBAd1Rw7EJygjIOP0hHK3qK-3nbDISA65BRqSqb-bDHqcbftB1Q0Mzw/s1600/00_WalkOfFame_YourPic.JPG" height="320" width="213" /></a></div>
After the fascinating history lesson, we watched a film entitled In Heaven, showing the popularity of coffee drinking all round the world. We also discovered that we could buy a variety of coffee beans and the latest in Jura coffee machines in the product shops. And as a final touch, we could meet brand ambassador <span style="color: red;">Roger Federer</span> and even have a photo taken with the great man in his walk of fame. Several people were keen to get in the picture with Roger.<br />
<br />
After the eye-opening coffee tour, we walked to nearby <span style="color: red;">Gasthof Sonne</span> for a pre-ordered set lunch and a chance to relive the coffee experience with friends, before making the journey back to Zurich by bus and train. A big thanks goes to Vreni for another great day out.<br />
<br />
<span style="color: blue;"><i>Julia Newton, 25 April 2015.</i></span>Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-70910786161129361992015-04-01T10:49:00.000+02:002015-04-01T10:51:20.161+02:00Restaurant of the Month - March 2015<h3>
<span style="color: red;">Restaurant Helvetia, Stauffacherquai 1, 8004 Zurich. </span></h3>
<span style="color: cyan;"><a href="http://www.hotel-helvetia.ch/de/node/2">http://www.hotel-helvetia.ch/de/node/2</a></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAa99N61lDRVWsor5-THZObgkOz7-TK_mCwn246hyB4LZvRWzBiLvMrSwesAah4FM8-oTijmteBgxGGP2_GDI5FfTe7C0wdCf9DsEDNmc1CQ9neFxZT8ej0s8c5uEb057kPguocTGwSw/s1600/Helvetia+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAa99N61lDRVWsor5-THZObgkOz7-TK_mCwn246hyB4LZvRWzBiLvMrSwesAah4FM8-oTijmteBgxGGP2_GDI5FfTe7C0wdCf9DsEDNmc1CQ9neFxZT8ej0s8c5uEb057kPguocTGwSw/s1600/Helvetia+002.JPG" height="240" width="320" /></a>This smart and popular lunch venue is located right next to the River Sihl at Stauffacher in Central Zurich. It's been recently renovated along with the bar downstairs and the integral hotel. The first floor dining room has views over the river and the city and is popular with business people meeting for lunch. This week, the <span style="color: blue;">ZIWA Dining Around the World </span>group took a table for 10.<br />
<br />
We had a table with banquettes on one side and chairs facing us. The waiter was very attentive to our arrivals and brought water immediately! Every lunchtime there is a <span style="color: red;">Mittagsmenu selection</span> of around five options with two starters and a choice of main courses costing between CHF 24 and 33. Dessert, coffee and wine are extra.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-180YaVUWc0Ku3yZNb52jVEuSAz6mdpmqQ6Y3TsP8ybVRdOs0jVBhczPk4h675E-_BKxcUEf9JzM9jckAwprBtAB0Fmy07Sq-f1fS-5yecco_xoRzEYwMNUYyTqWDW4EpEOpk4dtXeA/s1600/Helvetia+006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-180YaVUWc0Ku3yZNb52jVEuSAz6mdpmqQ6Y3TsP8ybVRdOs0jVBhczPk4h675E-_BKxcUEf9JzM9jckAwprBtAB0Fmy07Sq-f1fS-5yecco_xoRzEYwMNUYyTqWDW4EpEOpk4dtXeA/s1600/Helvetia+006.JPG" height="240" width="320" /></a>Yesterday we chose between a salad and <span style="color: red;">pepper cream soup</span>. The soup could have been hotter but tasted good. The main course choices included <span style="color: red;">salmon, beef stroganoff and some Swiss specialities</span>. Last time I ate here, I could opt for a delicious corn-fed chicken and on another day you could choose pork. There is always a vegetarian option as well. Everyone was happy with the selection on offer but one or two of us felt that the plates were not hot enough. The waiter was happy to change them.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDsrYM1AFAvwS82CrqU4DWLSP-QLP2kdrsWZoLfnFwVVkeDFxojY75y9oGtxI6xd9FwuhyV7UOKeZ9tZendJb_NRLzYNdSUTiZEVBiWkGJI0V7uvySOdK9nglj0kmwY99LQ6FOLJD3Q/s1600/Helvetia+008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDsrYM1AFAvwS82CrqU4DWLSP-QLP2kdrsWZoLfnFwVVkeDFxojY75y9oGtxI6xd9FwuhyV7UOKeZ9tZendJb_NRLzYNdSUTiZEVBiWkGJI0V7uvySOdK9nglj0kmwY99LQ6FOLJD3Q/s1600/Helvetia+008.JPG" height="240" width="320" /></a>Several people opted for the house red wine and there is a daily wine suggestion at around CHF 8 per glass. The restaurant was full and is not very large, so you always need to book. Downstairs in the <span style="color: red;">bar, snacks</span> are also available. The <i><span style="color: red;">a la carte</span></i> menu has a small but good choice of dishes to suit all tastes at around CHF 40-50. The style is Swiss and international cuisine.<br />
<br />
If you are looking for a smart but reasonably priced lunch in a convenient location with attentive service, this could be the place for you. Make sure to reserve and arrive early.<br />
<br />
<i><span style="color: blue;">En guete!</span></i><br />
<br />
<br />
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-41540323168483156682015-03-03T20:35:00.000+01:002015-03-07T15:33:43.123+01:00Discovering Zurich’s Ambassador Hotel and the nearby Opera House<div class="MsoNormal">
<a href="http://www.ambassadorhotel.ch/en/"><span style="color: cyan;">http://www.ambassadorhotel.ch/en/</span></a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://www.opernhaus.ch/en/"><span style="color: cyan;">http://www.opernhaus.ch/en/</span></a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm99KxfphOCjF0eFidTB2k1DlSeDxyCk3TkI8pcRyNKsnogJ4fm_puZDuK6LqgmDXD4gNXyPIJ8dZTO3GMZUoWTnEfASp_1vAW7jEtOssqeMtewRqDBgsDpEhhVyf-MOeLSJAYsYYMw/s1600/SS+Hotel+and+Opera+010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm99KxfphOCjF0eFidTB2k1DlSeDxyCk3TkI8pcRyNKsnogJ4fm_puZDuK6LqgmDXD4gNXyPIJ8dZTO3GMZUoWTnEfASp_1vAW7jEtOssqeMtewRqDBgsDpEhhVyf-MOeLSJAYsYYMw/s1600/SS+Hotel+and+Opera+010.JPG" height="320" width="240" /></a>A special treat for members of ZIWA’s energetic Swinging
Sixties group was in store on Tuesday 24 February, thanks to the organising
skills of its chairlady Vreni Riedler. Over 30 ladies gathered in the foyer of
the small but very welcoming <span style="color: red;">Ambassador à
l’Opera Hotel </span>just behind the imposing Opera House building in Zurich Bellevue.
Three guides from the hotel staff were on hand to take us on a tour from cellar
to roof of this small gem of a hotel. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br />
<br />
We discovered that the hotel is a family-run concern and has
been recently renovated. Each floor is dedicated to a particular operatic
<span style="color: blue;">composer such as Verdi or Wagner</span>, and we were invited inside some of the
bedrooms to see the special touches provided to make guests feel welcome. We
emerged onto the roof terrace with its splendid view over the city, and saw
where on a warmer day one might enjoy a picnic or a sun lounger.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPBw5npzNF4ILsSs-KXA6IcZfBSIhR5r-v6oGzQP_EvdPWlRESZBM6vaQ_Nt8YI2vfOe7UzP2kyOX0GH4eoDPfJur7HFjwLxI0Wksojrrl8pIF2Yyz8Q9-gR2vGhViDIxRIC4yW8RVA/s1600/SS+Hotel+and+Opera+019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPBw5npzNF4ILsSs-KXA6IcZfBSIhR5r-v6oGzQP_EvdPWlRESZBM6vaQ_Nt8YI2vfOe7UzP2kyOX0GH4eoDPfJur7HFjwLxI0Wksojrrl8pIF2Yyz8Q9-gR2vGhViDIxRIC4yW8RVA/s1600/SS+Hotel+and+Opera+019.JPG" height="240" width="320" /></a><br />
Then we
descended into the warren of rooms comprising the kitchen, storage rooms and
cellars. Here the planners had been very creative in making use of every corner
of space. We met the ten-strong team of chefs and kitchen assistants in the
small domain comprising the food washing station, the meat and fish cooking
area and the vegetable preparation area. The Ambassador prides itself on its
<span style="color: red;">fish specialities</span> in its restaurant with sixty covers. The building dates back
to 1898 and has been substantially renovated. In total 16.8 million Swiss francs
have been spent on the renovations over the past 10-15 years.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRJ03EPvqsNYKPYmpx3Qj7_iqiXGI7N0X5DD9TP8_QEp3RhTBRmlOQ2hX0kKHjNwfwPkECJiUseVOoZ_YpeXbWK_stLDLJ1JrrnfE18FP1hEE0xDQIriyzQ3HG6J8nB9qleoI9U-SwQ/s1600/IMG_7724.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRJ03EPvqsNYKPYmpx3Qj7_iqiXGI7N0X5DD9TP8_QEp3RhTBRmlOQ2hX0kKHjNwfwPkECJiUseVOoZ_YpeXbWK_stLDLJ1JrrnfE18FP1hEE0xDQIriyzQ3HG6J8nB9qleoI9U-SwQ/s1600/IMG_7724.JPG" height="240" width="320" /></a>We also discovered that while the hotel has space for its
weekly wine and beer requirements in a temperature-controlled environment,
there is also an offsite wine cellar with even more capacity. Some laundry is done on site and the rest is
sent out; the hotel staff all have a uniform. We explored the air filter
system, the silver cleaning room, the water softener and the gas tumbler. The
hotel employs 70 staff who can also have their lunch in specially designated
spaces. Heat is recycled from the kitchen and supplemented by a gas heater. One of the limitations on space in the
underground areas is because of the high water level due to the adjacent lake
of Zurich, and the location of the drainage system under the cellar floor. A
close eye is kept on the underground water level which must not rise higher
than 4.04 metres above sea level. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98Y6tzzclkAHUvnZlTv_VV7gKmHfdtRGC9BP6DWT4kBSuND_BcS9PM2nv4TZdVQJPIPdD1ugm6U43dLPq8LyUKXfKH_oqtjsWLkQWdo9hQrO-lW49yTW9R6CLeA3LzU-ZrjyB3DJIvg/s1600/SS+Hotel+and+Opera+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98Y6tzzclkAHUvnZlTv_VV7gKmHfdtRGC9BP6DWT4kBSuND_BcS9PM2nv4TZdVQJPIPdD1ugm6U43dLPq8LyUKXfKH_oqtjsWLkQWdo9hQrO-lW49yTW9R6CLeA3LzU-ZrjyB3DJIvg/s1600/SS+Hotel+and+Opera+009.JPG" height="240" width="320" /></a>After exploring the hotel from top to bottom, the three
groups convened in the <span style="color: red;">restaurant</span> for a lunch of soup and fish with optional
wine. We admired the ceiling and walls painted by a young Swiss artist, <span lang="EN-US">Tatjana Tiziana. </span>We were
invited to take part in a quiz to test our knowledge and attention on the
earlier tour. See below* for quiz answers and prizewinners.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After this amazing experience, the ladies left taking a
small gift of chocolates each, and walked across to the <span style="color: red;">Opera House</span> for another
set of tours. First we sat in the audience and saw a new stage set being built
for one of the premieres, <span style="color: blue;">Rote Laterne</span>, which was not to be photographed until
after its first show. A second premiere, <span style="color: blue;">Juliette</span>, was also in
preparation. Each of the two groups was able to explore on the stage, and then backstage
where we saw the sets being stored, the costumes hanging up ready and props
used for the shows. Each matinee and evening show requires the sets to be put
up in a short time before the next performance, so the stage crew have to practice
setting up each new production. There was a vast array of costumes for every
performer and scene, not to mention the racks of shoes and hats. Wigs are made
by hand to suit each performer. The ballet productions are even more demanding
on shoes. Our guides gave us a vivid picture of life behind the scenes of the
opera with its ever-changing repertoire.<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvls13pwtOqo6LdfxRME7J3K__24bK0jvWU6o4H_Aw_8JnQUNWcTOT-svyFuF_rpEBe6n_IbV_2OB5NIX3pfavBuYps3hZS17MPS4qDu-6uG4x15qqUFrwVqW9Y7G6-5oQC50o7Wy0rQ/s1600/SS+Hotel+and+Opera+029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvls13pwtOqo6LdfxRME7J3K__24bK0jvWU6o4H_Aw_8JnQUNWcTOT-svyFuF_rpEBe6n_IbV_2OB5NIX3pfavBuYps3hZS17MPS4qDu-6uG4x15qqUFrwVqW9Y7G6-5oQC50o7Wy0rQ/s1600/SS+Hotel+and+Opera+029.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<br />
Zurich Opera House was built in 1890-91 by two experienced
<span style="color: blue;">architects, Helmar and Felder</span> from Vienna, and it can accommodate 1100 seats at
full capacity. The foyer and stockrooms were added later and the stage has been
recently redesigned to allow a complex repertory program of changing
productions. The Opera Ball is also held in the house in March. As with the
Ambassador Hotel, the Opera House is built on oak stilts because of the
underlying water. It’s an amazing feat of construction and host to numerous
international stars.<o:p></o:p><br />
<br />
<span style="color: blue;">*The quiz questions were a) How many tonnes of washing per year is done at the hotel? 68 Tonnes. b) How much money has been invested in renovation in the past 10 years? CHF 16.8 million. c) On what foundation is the Ambassador Hotel built? On oak piles. Tiebreaker question: How many steps are there from the cellar to the roof terrace? 158.</span><br />
<br />
The winners of the Ambassador Hotel quiz were: first prize Marijke Largiader, second prize Junita Keil. Congratulations to them!</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<i><span style="color: blue;">Julia Newton, 3 March 2015.</span></i><o:p></o:p></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-21740255057833208642015-01-21T12:44:00.004+01:002015-01-21T17:30:23.447+01:00Discovering Zurich’s historic tram museum<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Another first for ZIWA’s intrepid <span style="color: red;">Discovering Zurich &
Switzerland</span> group was Tuesday afternoon’s guided tour of the Tram Museum,
housed in the old <span style="color: red;">tram depot in Burgwies</span>. Zürich
is famous for its comprehensive tram network, but less well known is its
history and the variety of trams in use over the past 130 years. After some
elaborate negotiations at the cash desk, twenty ladies were admitted into the
hall housing a tram collection dating back to 1882. There we were able to climb
inside the cars varying in age from 1897 to 1968, as well as learning something
of the history of the tram network. It was an afternoon well spent for the
transport enthusiast.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y5RQ6lLIP_4-EHzwhk6QURGCwt0WTFx-tUFh8Z5PlJrRWutaSlJasEtoTGbN85UQ_OW6C9_sKUnxBcT6vlmzpAnxEWvmz2YWeJbK_WR7nB2N-2jLzX0UmGAiVCddWxLqjPVCxoQGrg/s1600/Tram+museum+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y5RQ6lLIP_4-EHzwhk6QURGCwt0WTFx-tUFh8Z5PlJrRWutaSlJasEtoTGbN85UQ_OW6C9_sKUnxBcT6vlmzpAnxEWvmz2YWeJbK_WR7nB2N-2jLzX0UmGAiVCddWxLqjPVCxoQGrg/s1600/Tram+museum+004.JPG" height="240" width="320" /></a>Our guide Hans Ryffel knew everything about the old tram companies
who each commissioned their own liveried tramcars in distinctive colours. The
earliest trams were horse-drawn and the network supported as many as 200 horses
at the end of the 19<sup>th</sup> century. In 1900 electric trams were
introduced on the 1 metre gauge tram tracks still in use today. Early tram
routes ran from Seefeld to the main station, and on to Paradeplatz and Enge; the
Glattbrugg line ran through Oerlikon and went as far as the Rigibahn, and a
tram line even ran across the Münsterbrücke. Eventually the private companies
were taken over by the city and more inner city lines were built.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhwmjEd9566-B4WggXEeTm5TIbu0htY8paKop3OE4qA6P1KsPf-R8urNxS9e382GWx9Q4FMzRZVTunias7pUtKJQWiErVbqpafT5zzYODPdnHj9h2EJHnjf555R4l9efr1nJ2Pfwp9w/s1600/Tram+museum+010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhwmjEd9566-B4WggXEeTm5TIbu0htY8paKop3OE4qA6P1KsPf-R8urNxS9e382GWx9Q4FMzRZVTunias7pUtKJQWiErVbqpafT5zzYODPdnHj9h2EJHnjf555R4l9efr1nJ2Pfwp9w/s1600/Tram+museum+010.JPG" height="240" width="320" /></a>The tram museum contains working examples of all ages of the
Zurich tram, all lovingly maintained by a Verein of volunteers. The city of
Zurich owns the trams in the museum as they are also insured to travel on the
city tram line: the <span style="color: red;">Museum Line 21 </span>runs every
last weekend of the month. All the tram cars in service were built locally,
some in the workshops in Schlieren. The
first electric trams had a driver and conductor and only ran one way, so a turning
loop was built at the end of each line. Early trams also pulled trailers and
even a post wagon. The trams were especially popular in winter, when people
left their cars at home. Smoking used to be permissible in the trailer section
of the tram. Articulated tramcars were constructed in 1966-68. The modern <span style="color: red;">cobra tram </span>has low entry for passengers but the space
for machinery under the cars is reduced.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6pJSsNx8O0kkJNCYGTkubVlcUGVREqMVSxJNn77nmDsaXemFrz3jKGMowy1Vfy5KXOYolrqR6I5L6aXerlRcNX_mIAZjs8bEuiui3cZJXm_n2EFddOoShpq46depRcK9K6H_9gjZFQ/s1600/Tram+museum+013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6pJSsNx8O0kkJNCYGTkubVlcUGVREqMVSxJNn77nmDsaXemFrz3jKGMowy1Vfy5KXOYolrqR6I5L6aXerlRcNX_mIAZjs8bEuiui3cZJXm_n2EFddOoShpq46depRcK9K6H_9gjZFQ/s1600/Tram+museum+013.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
The trams are powered from overhead power lines which send
up to 600 volts through the braker system to the controller. Wet lines or leaves on the line can still be a
problem today. At the tram museum, with a little imagination, one can still
smell the oil and smoke and hear the sound of the horses’ hooves clopping along the
tracks. For information about the Museum Line service as well as a guide to the
tram museum, see this link: <a href="http://www.tram-museum.ch/">www.tram-museum.ch</a>.
You might even consider holding a party at the museum!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thank you to Rowena for arranging the tour and to Anne-Marie
for coordinating the afternoon visit.<o:p></o:p></div>
<br />
<div class="MsoNormal">
Julia Newton, 21 January 2015.<br />
<br />
<br />
<o:p></o:p></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-62426560122935567952014-12-19T12:27:00.002+01:002014-12-19T12:38:30.381+01:00Restaurant of the Month - December 2014<h3>
<span style="color: red;">
Restaurant Gruenes Glas, Untere Zaeune 15, 8001 Zurich</span></h3>
<a href="http://www.gruenesglas.ch/home"><span style="color: cyan;">http://www.gruenesglas.ch/home</span></a><br />
<br />
For our final event of 2014, the ZIWA Dining Around the World group chose to celebrate at the <span style="color: blue;">Gruenes Glas</span>, a traditional restaurant which has recently been renovated. It was a popular choice for a pre-Christmas lunch, judging by the number of diners. We chose a menu from the <span style="color: red;">Winter Selection</span> and selected our dishes in advance to speed up the meal. The service in any case was very attentive.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsA1kVQ_gECxh8WOBccHwAU0ja1At3pUq5vply0Ayzwp55wE6sj8yw_E-6GtYZduL1JoG6Yt7fl9kWO3FPUt2TZcA-gI84TTwOhaUL4GM4CeekpQHpd0O8-VCiEHKhqt-5nHAMM-wuQ/s1600/Dining+lunch+Dec+2014+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsA1kVQ_gECxh8WOBccHwAU0ja1At3pUq5vply0Ayzwp55wE6sj8yw_E-6GtYZduL1JoG6Yt7fl9kWO3FPUt2TZcA-gI84TTwOhaUL4GM4CeekpQHpd0O8-VCiEHKhqt-5nHAMM-wuQ/s1600/Dining+lunch+Dec+2014+001.JPG" height="240" width="320" /></a><br />
<br />
Our choices included Nuesslisalat, smoked duck salad or mushroom tortelloni followed by monkfish or <span style="color: red;">boeuf bourguignon</span> with suitable vegetables. Drinks could be chosen by the glass to complement the meal. As soon as our order was confirmed, the dishes arrived. Everyone was happy with their choice.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_DC-rvEpd9bHD0psmwirpnGmdSuCUgqcUmPyp7t7noj7nSC_rlk8Frv7KK9FYJ7T-oV6eQHl3x7B43-7bkRdTm9-5rO4bVHIJTZG2IBI38aUCupZiv7UR8l8ZZl2rKYPBQwphsvDCA/s1600/Dining+lunch+Dec+2014+006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_DC-rvEpd9bHD0psmwirpnGmdSuCUgqcUmPyp7t7noj7nSC_rlk8Frv7KK9FYJ7T-oV6eQHl3x7B43-7bkRdTm9-5rO4bVHIJTZG2IBI38aUCupZiv7UR8l8ZZl2rKYPBQwphsvDCA/s1600/Dining+lunch+Dec+2014+006.JPG" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkhZ4fwBvioHpxR5shdlE_QKtvR_0uMY3x1icyAuppSwN44AXJF_Fhp0XEwVafMno7BxnYTNY2Ksf4YeepsEQO9y-y16tHVL-l7lsW0g-NZi8kQiayTOwDYQGoDRWrCe320bYlU6G5Q/s1600/Dining+lunch+Dec+2014+008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkhZ4fwBvioHpxR5shdlE_QKtvR_0uMY3x1icyAuppSwN44AXJF_Fhp0XEwVafMno7BxnYTNY2Ksf4YeepsEQO9y-y16tHVL-l7lsW0g-NZi8kQiayTOwDYQGoDRWrCe320bYlU6G5Q/s1600/Dining+lunch+Dec+2014+008.JPG" height="240" width="320" /></a><br />
<br />
The setting in the restaurant was intimate in our own private booth, and the table was nicely decorated for the festive season. A great choice for our last event before Christmas. The Winterkarte contained a large selection of typical Swiss specialities including salads, <span style="color: red;">soups and fish</span> to start, followed by beef tartar, pasta, fish and a creative <span style="color: red;">selection of meat dishes</span> for the main course.<br />
<br />
<br />
We didn't opt for desserts, but were pleased to receive a tasting portion of <span style="color: red;">pistachio cream</span> to round of the meal before our coffee. The two course meal plus water and coffee cost each of us CHF60, with wine by the glass extra. You can also choose from the menu of the day or the <i>a la carte</i>, and there is an extensive wine list which includes wines by the glass and a big choice of Swiss and European wines.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifmIkjLLDoSTQPt7FxySIVn7TL6KaDCUGX4uRjtYNd_kNr0Jy7j8Ha2AAMLZl7K7IFaoR6ephDE_jdhPT9t1PsD_4BjB3UcZsismNoappFFE5OmAHSz60CtILqf2bQr5IQP7t1oTwcA/s1600/Dining+lunch+Dec+2014+010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifmIkjLLDoSTQPt7FxySIVn7TL6KaDCUGX4uRjtYNd_kNr0Jy7j8Ha2AAMLZl7K7IFaoR6ephDE_jdhPT9t1PsD_4BjB3UcZsismNoappFFE5OmAHSz60CtILqf2bQr5IQP7t1oTwcA/s1600/Dining+lunch+Dec+2014+010.JPG" height="240" width="320" /></a><br />
<br />
The Zum gruenen Glas restaurant is part of a <span style="color: blue;">Zunfthaus, </span>which also fronts onto Obere Zaeune in Zurich Altstadt. But the restaurant entrance is at the other side in Untere Zaeune 15. It is located behind the Kunsthaus, a few minutes' walk away. For a special meal in a traditional setting, with modern cuisine and excellent service, why not try the Gruenes Glas? You need to reserve in advance though.<br />
<br />
<span style="color: blue;">Zum wohl mitenand! </span>Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-14816052253654723352014-11-29T15:29:00.000+01:002014-11-29T17:16:17.965+01:00Restaurant of the Month - November 2014<h3>
<span style="color: red;">Restaurant Mexicano, Niederdorfstrasse 13, 8001 Zurich. </span></h3>
<span style="color: cyan;"><a href="http://www.bei-tony.ch/mexikano/home.html">http://www.bei-tony.ch/mexikano/home.html</a></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lGbSa8xo0Mkz-LJ4rf_PWFHu29tBOmkoJ_HrUZV5wNiSnIVygZY5Pzw3gc0Vx09Ano3YMfGSIaBKUXnoqrjKNj0jBi394SXytQGDxuTD_t4tdiqpCAt0AzprATnzCwwH360_WQkv4A/s1600/Dining+Book+Club+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lGbSa8xo0Mkz-LJ4rf_PWFHu29tBOmkoJ_HrUZV5wNiSnIVygZY5Pzw3gc0Vx09Ano3YMfGSIaBKUXnoqrjKNj0jBi394SXytQGDxuTD_t4tdiqpCAt0AzprATnzCwwH360_WQkv4A/s1600/Dining+Book+Club+002.JPG" height="240" width="320" /></a><br />
'Direct in Hirschenplatz', this <span style="color: blue;">Mexican restaurant</span> which is part of the <span style="color: red;">Tony Navarro empire</span>, can easily be missed at first glance. The name of the stag and the old, golden Hirschen sign above the door can be misleading, and if you enter, you will first find yourself in the rather small Cuban bar. But at the back it's another world - palm trees, pot plants up to the ceiling, brightly coloured walls and decorative <span style="color: blue;">Mexican murals </span>embrace you in another time and place.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51ocVUtDFGKgYAhcSRp5WPosCoLqG48I3D8A78EfKJnaJm7pznZI1CIYe38ZvSnjLn2VimXXokOjnUIDhGzza3qCzxXNUI45Vh89C1WAMzSKomHeLw0oFWMieH3OJmA3q8biokW9nMQ/s1600/Dining+Book+Club+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51ocVUtDFGKgYAhcSRp5WPosCoLqG48I3D8A78EfKJnaJm7pznZI1CIYe38ZvSnjLn2VimXXokOjnUIDhGzza3qCzxXNUI45Vh89C1WAMzSKomHeLw0oFWMieH3OJmA3q8biokW9nMQ/s1600/Dining+Book+Club+004.JPG" height="240" width="320" /></a>At lunchtime, there is an extensive menu of typically Mexican dishes; the <span style="color: red;">weekly menu</span> and additional specials feature chicken, rice, lamb, Argentinian beef and even kangaroo. The <span style="color: blue;">ZIWA Dining Around the World</span> ladies chose fish, <span style="color: red;">chicken fajitas, empanadas</span> and beef taco. The <i>a la carte</i> menu offered even more tempting choices familiar to anyone who has eaten at the nearby Restaurant Turm or another of Da Tony's outlets. Palm hearts, chili con carne, nachos con guacamole, ostrich, chimichanga and a tempting selection of fish and seafood are among the long list of Spanish-sounding dishes on offer. The lunch platters were all nicely presented with accompaniments of freshly prepared guacamole, rice and salad.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV01xvJEfwuWXwE0dPDoW9oY8ItthjXRH6mzVESkQ_m7nKSTgHaRx7P4Im1zCqAfPJ2ztbgDcBXHZKuqld_y9XYmRo1McLxMi3bn36ZH7iEQpB7rsCmAt4yHTEnCCqmYpIOklvIoKkpg/s1600/Dining+Book+Club+005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV01xvJEfwuWXwE0dPDoW9oY8ItthjXRH6mzVESkQ_m7nKSTgHaRx7P4Im1zCqAfPJ2ztbgDcBXHZKuqld_y9XYmRo1McLxMi3bn36ZH7iEQpB7rsCmAt4yHTEnCCqmYpIOklvIoKkpg/s1600/Dining+Book+Club+005.JPG" height="240" width="320" /></a>After we had placed our orders for these substantial platefuls we were served with wine, water or margaritas to accompany the meal. We speculated on the nationality of our friendly waiter - Mexican, Spanish, Swiss? It turned out he was from Lebanon. That's Zurich for you!<br />
<br />
<span style="color: red;">Da Tony</span> has found a successful theme and developed it. As well as the Mexicano and the Turm in Zurich's Altstadt, he has a garden centre, another restaurant in Urdorf and a wine business in Badenerstrasse. But at the Mexicano, you may be tempted by a delicious cocktail or a pitcher of <span style="color: red;">margaritas</span>, or explore the endless possibilities of Spanish wines, with or without a delicious dish.<br />
<br />
The Mexicano may suffer from being overlooked, even right in the centre of town. But once you enter the zone of Mexico hidden behind the traditional Swiss facade, you will enjoy the colours, tastes and sounds of another world.<br />
<br />
<i><span style="color: red;">Buen provecho!</span></i>Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-85142328345900671272014-11-11T11:33:00.000+01:002014-11-14T06:50:08.653+01:00Zurich Observatory tour and dinnerOn Wednesday 5 November, members of the <span style="color: blue;">ZIWA Swinging Sixties group</span>, a large number of ladies, congregated in <span style="color: red;">The Lion</span> bar for a drink prior to a tour of <span style="color: blue;">Zurich's Sternwarte <span style="color: black;">or</span> Observatory.</span> You may have often noticed this landmark in Uraniastrasse, and may even have visited the lofty Jules Verne bar, but we discovered a <span style="color: blue;">viewing gallery</span> even higher up. Access is possible by lift to the bar and then by a staircase. The 360-degree view on this night was spectacular.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBznoXnK4xI4dqHW6j2q6D9HIYnlNgBufrOVQrunhZNeBIY27CP8Ixwbw-rVpReh50rMlvlIeg_MUqcwkCnKr5RuEQDchl4OwcROY6rg7UIrZ9OMPRv9FKXAZfOkbuFp4O_FEEwQ9vg/s1600/ZIWA+Swinging+Sixties+Nov+020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBznoXnK4xI4dqHW6j2q6D9HIYnlNgBufrOVQrunhZNeBIY27CP8Ixwbw-rVpReh50rMlvlIeg_MUqcwkCnKr5RuEQDchl4OwcROY6rg7UIrZ9OMPRv9FKXAZfOkbuFp4O_FEEwQ9vg/s320/ZIWA+Swinging+Sixties+Nov+020.JPG" width="320" /></a>Our guide, Herr Weil, told us about the founding of the <span style="color: blue;">observatory in 1907</span> for the people of the city of Zurich. The <span style="color: blue;">12 tonne steel telescope</span> is housed on a concrete stand which is set into the earth. The telescope rotates to enable a view of the night sky towards the geographic north and Polaris. We were already impressed by the <span style="color: blue;">views over the city</span> with its famous churches - the <span style="color: blue;">Grossmunster, Fraumunster and St Peter's</span> for example, as well as many other familiar landmarks. In spite of the light pollution, the Zeiss-made telescope lens enables a view of the night sky through two panels which open. The refracting, colour-correcting lens has a magnifying power of 2500 times that of the human eye.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Y6bGdfbzox0OL3QdGNNCZNl_hxPiqS8_FII_y3NLAHFeDClcr50I9J05gdmTbA6HDslzJbonAsw0nzS8IzGzLGx_ThS9MRhnjHenbEWCX5qBdcTsLfZTQVEodE9l08ew81Lc40c-YQ/s1600/ZIWA+Swinging+Sixties+Nov+023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Y6bGdfbzox0OL3QdGNNCZNl_hxPiqS8_FII_y3NLAHFeDClcr50I9J05gdmTbA6HDslzJbonAsw0nzS8IzGzLGx_ThS9MRhnjHenbEWCX5qBdcTsLfZTQVEodE9l08ew81Lc40c-YQ/s320/ZIWA+Swinging+Sixties+Nov+023.JPG" width="320" /></a>Herr Weil gave us an astronomy lesson about the solar system, the planets and the stars. Closest to earth is our <span style="color: blue;">moon,</span> one of over 172 moons in the solar system. The American Lunar Reconnaissance Orbiter (LRO) which was launched in 2009, is constantly taking photos of the moon and plots its varying distance from the earth during its orbit. Light from the <span style="color: blue;">sun</span> takes 8 minutes to reach the earth. We were reminded always to use filters when observing the sun, though. A partial solar eclipse is expected on 22 March 2015.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjid8WbGcGM-JL9OSHI4I775UybhHETM3ZnUUwc9GbidLp0rrhv_yQIxRvoIP3ulRw1LYoyJ9lb9efVaDs7O-g1zwpDS1vp7yWHnpO1svlg8gH81xeHZNB7V-0GOXc3rjXcSvQEk40wmg/s1600/ZIWA+Swinging+Sixties+Nov+040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjid8WbGcGM-JL9OSHI4I775UybhHETM3ZnUUwc9GbidLp0rrhv_yQIxRvoIP3ulRw1LYoyJ9lb9efVaDs7O-g1zwpDS1vp7yWHnpO1svlg8gH81xeHZNB7V-0GOXc3rjXcSvQEk40wmg/s320/ZIWA+Swinging+Sixties+Nov+040.JPG" width="320" /></a>We also learnt that the <span style="color: blue;">eight planets</span>, excluding Pluto, all lie in the same plane, along with the asteroid belt. The sun was formed out of a cloud of hydrogen and dust particles and is 10 million degrees inside. Scientists predict that our sun will die in five billion years' time and become a white dwarf. <span style="color: blue;">Comets</span> are formed from ice and snow, and the European (ESA) Rosetta project is planning to land a probe on one on 12 November 2014. The <span style="color: blue;">stars</span> are 9.5 billion kilometers away, more than four light years. With our current technology we cannot contact other life forms as the time to reach them, if they existed, would be too great. There are 88 constellations of stars in our galaxy, many of which we can view with the naked eye. Some of the most familiar are Orion, the Great Bear, Cassiopeia and those named after the signs of the zodiac.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7aBj3uDuD3Wgv6ekmU_e_ykTl3ugoqAVJ4a4TB66iMycwWun1GrgctQb6CU5JytitGmy-g2n_HBrepqxQgT5DUxwRXKbtOvs7pnIqaoZ15GSTEqUvkSQRA40PQDn9BDN9MofpjIhFA/s1600/ZIWA+Swinging+Sixties+Nov+052.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7aBj3uDuD3Wgv6ekmU_e_ykTl3ugoqAVJ4a4TB66iMycwWun1GrgctQb6CU5JytitGmy-g2n_HBrepqxQgT5DUxwRXKbtOvs7pnIqaoZ15GSTEqUvkSQRA40PQDn9BDN9MofpjIhFA/s1600/ZIWA+Swinging+Sixties+Nov+052.JPG" height="240" width="320" /></a>You can <span style="color: red;">visit the Observatory</span> on Thursday, Friday, and Saturday evenings from 20.00 without an appointment. See more at this link: <a href="http://www.urania-sternwarte.ch/">http://www.urania-sternwarte.ch/</a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQo-4jmSiIljExRQF0Q-QfuYupDJ2YZWwdYLh6eUaB0Q59ob4LwJbziKaYaLz-jFTnVPu7PCUqbx0R0WJc9s2iM_fAcQAj-P3O8iKIO168nFNMiC3PUhSiUOCRdIB-85hddfgEIQ5ZQ/s1600/ZIWA+Swinging+Sixties+Nov+055.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQo-4jmSiIljExRQF0Q-QfuYupDJ2YZWwdYLh6eUaB0Q59ob4LwJbziKaYaLz-jFTnVPu7PCUqbx0R0WJc9s2iM_fAcQAj-P3O8iKIO168nFNMiC3PUhSiUOCRdIB-85hddfgEIQ5ZQ/s1600/ZIWA+Swinging+Sixties+Nov+055.JPG" height="240" width="320" /></a><br />
<br />
<br />
After the fascinating tour, group chairlady <span style="color: blue;">Vreni </span>Riedler led us over the historic Lindenhof to the traditional <span style="color: red;">Lindenhofkeller </span>for a pre-arranged four course dinner. Our hosts introduced the two selected wines from a French vineyard near Perpignan, before serving us with an amuse-bouche prior to the delicious dinner.<br />
<br />
<br />
We enjoyed Zander filet in filo pastry with beetroot, apple and horseradish salad, a small pumpkin soup topped with foam, black Angus steak, beautifully served, with roast potatoes and vegetables, and finally a tonka bean panna cotta with mango sorbet and mango and passion fruit compote. It was all beautifully presented and cooked, and the company as usual was also very pleasant.<br />
<br />
Read more about the restaurant at this link: <a href="http://www.lindenhofkeller.ch/">http://www.lindenhofkeller.ch/</a><br />
<br />
<i><span style="color: red;">En guete!</span></i><br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-86948668139579152752014-11-03T11:50:00.000+01:002014-11-14T06:45:23.102+01:00Restaurant of the Month - October 2014<h3>
<span style="color: red;">Weisses Roessli, Bederstrasse 96, 8002 Zurich Enge</span> </h3>
<span style="color: cyan;"><a href="http://www.weisses-roessli.ch/">http://www.weisses-roessli.ch/</a></span><br />
<br />
A small but appreciative group of ZIWA ladies from the <span style="color: blue;">Dining Around the World </span>group enjoyed lunch here last Tuesday. The restaurant, which was originally Austrian, now features food with <span style="color: red;">'French flair and Mediterranean frivolity</span>', prepared and served by Mathieu Bacon and his team. We certainly loved the food and service.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERnd1nZURpQlNSVp-qjuKwhnp1jeXUy31DULKmWah3WOZ651J5EJX_ceqcjkWHJ08GVnSNQoC6z8jIw4gWrEDH9iMu_lJfSgoKEyAshhBXy1trfE1-X4W1sXtluu1iVgoZD8qLbo0Dg/s1600/Weisses+Roessli+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERnd1nZURpQlNSVp-qjuKwhnp1jeXUy31DULKmWah3WOZ651J5EJX_ceqcjkWHJ08GVnSNQoC6z8jIw4gWrEDH9iMu_lJfSgoKEyAshhBXy1trfE1-X4W1sXtluu1iVgoZD8qLbo0Dg/s1600/Weisses+Roessli+001.JPG" height="240" width="320" /></a></div>
<br />
The midday menu features a tempting choice of two starters and two mains using seasonal and original ingredients. Our options were <span style="color: red;">pineapple and lemon grass soup</span> (yummy!) or red cabbage salad with mandarin oranges, and <span style="color: red;">sea bass with lime and ginger butter,</span> wild rice and orange chicory or veal ragout with fresh herbs, mashed potatoes and French beans. At a cost of just over CHF 30, it was very good value,<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2u-ZH6T3SYroIoPrr2183f6HZtFRua2hDtI8f_bqmKAo7nD8VbTNLKsX5IyCtbydrG0LKWWUZ9r2aJclUY9z6AemDFfSK7LOazOVTSTbV4ZJu72B467eVHYCly_j_wv8Gcgxri9euw/s1600/Weisses+Roessli+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2u-ZH6T3SYroIoPrr2183f6HZtFRua2hDtI8f_bqmKAo7nD8VbTNLKsX5IyCtbydrG0LKWWUZ9r2aJclUY9z6AemDFfSK7LOazOVTSTbV4ZJu72B467eVHYCly_j_wv8Gcgxri9euw/s1600/Weisses+Roessli+002.JPG" height="240" width="320" /></a>Optional dessert included <span style="color: red;">chestnut mousse with cranberry jelly</span>. In this autumn season they also offer game, plus seasonal accompaniments such as red cabbage, chestnuts, truffles, mushrooms, and more exotic choices such as curry soup, with dates. The desserts are definitely worth looking at too. And the wine list offers an interesting selection of European wines,<br />
<br />
<br />
To dine at the <span style="color: blue;">Weisses Rossli </span>you certainly need to book, as the place is always full, Worth considering for a business lunch or a special family dinner. And if you hanker after a <span style="color: red;">Wiener Schnitzel</span>, it's also on the menu.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1ECQC_xk2z6UABhOcTBCSKwtSaTykEvk3M4zxP1jSNq3vaC_kh96pvjAyFKq3bIvhLx6Bs7fVJCA1G2xmCOdCVMmdIoxaCqk7dITUJDbF1GhIp5daOjPdGL9PT3iGPvFoo-0WkVjDg/s1600/Weisses+Roessli+006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1ECQC_xk2z6UABhOcTBCSKwtSaTykEvk3M4zxP1jSNq3vaC_kh96pvjAyFKq3bIvhLx6Bs7fVJCA1G2xmCOdCVMmdIoxaCqk7dITUJDbF1GhIp5daOjPdGL9PT3iGPvFoo-0WkVjDg/s1600/Weisses+Roessli+006.JPG" height="240" width="320" /></a><br />
<br />
This family business with an international cuisine and a light touch is definitely worth seeking out. It's located one tram stop from Bahnhof Enge and only five minutes from central Zurich.<br />
<br />
<span style="color: blue;"><i>Zum Wohl!</i></span><br />
<br />
<br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-86872362208036307752014-10-03T14:38:00.005+02:002014-10-03T14:48:11.328+02:00Restaurant of the Month - September 2014<h3>
<span style="color: red;">Brasserie Lipp, Uraniastrasse 9, 8001 Zurich</span></h3>
<a href="http://www.brasserie-lipp.ch/wp_lipp/"><span style="color: cyan;">http://www.brasserie-lipp.ch/wp_lipp/</span></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqX0DMTPkOY0m-4i2EP2yJVP4yPgX8PsG5YzWn_L206IbG5w8uvy9QhTMzxhgdsiDE528PF4-y8Dp7E4hZZh0tqQHyS4KLGCXcsZyzZuBZ2-WC537r6rIT6IL3CKwPUoDwZ-8R38wxfQ/s1600/Dining+B+Lipp+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqX0DMTPkOY0m-4i2EP2yJVP4yPgX8PsG5YzWn_L206IbG5w8uvy9QhTMzxhgdsiDE528PF4-y8Dp7E4hZZh0tqQHyS4KLGCXcsZyzZuBZ2-WC537r6rIT6IL3CKwPUoDwZ-8R38wxfQ/s1600/Dining+B+Lipp+004.JPG" height="240" width="320" /></a>In September, the season changes to Autumn and it's time to enjoy the new menus in our Zurich restaurants. When there's <span style="color: blue;">an r in the month</span>, we can expect to find <span style="color: red;">oysters on the menu</span> at Brasserie Lipp, the local branch of the famous chic Paris eaterie. So on the last Tuesday of September, 13 members of <span style="background-color: white;"><span style="color: blue;">ZIWA's Dining Around the World Group</span></span> went French!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHn7IY3VQHw0oljvNshRV5ktx4IYr6LyCNl8TjFW10PneLL3N3BqIf9kEQ0ygjW2xrzckz8IwBrUe0IOtXgaty7fXBuc1X5UQI9I6k5Np8AlOK49QUKPbt5DcJ-9tN0lzylVExW2TUg/s1600/Dining+B+Lipp+011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHn7IY3VQHw0oljvNshRV5ktx4IYr6LyCNl8TjFW10PneLL3N3BqIf9kEQ0ygjW2xrzckz8IwBrUe0IOtXgaty7fXBuc1X5UQI9I6k5Np8AlOK49QUKPbt5DcJ-9tN0lzylVExW2TUg/s1600/Dining+B+Lipp+011.JPG" height="240" width="320" /></a></div>
Top choice for many were the mussels - a steaming bowlful of <i><span style="color: red;">moules</span></i> with a portion of <i>frites</i>, to share or enjoy by oneself. Others plumped for a dish of oysters, one of the house specialities. Others chose the menu of the day, be it fish, meat or vegi, including a soup or salad starter. Prices ranged from CHF 30 to 50 per person. Not bad for a special lunchtime treat.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANHRo909Lpy4BjN5CObLTRxX08siSTZRW5hr2eTeVuTWK7Pu38MOw7TXKfYNpJzVeacn5xg46c0NxC-f4-9ixw7_qGrL8xi2zzMIupO0EzxwKli_8glafbKmWcnNLkr9ZtIS7QdbPfQ/s1600/Dining+B+Lipp+007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANHRo909Lpy4BjN5CObLTRxX08siSTZRW5hr2eTeVuTWK7Pu38MOw7TXKfYNpJzVeacn5xg46c0NxC-f4-9ixw7_qGrL8xi2zzMIupO0EzxwKli_8glafbKmWcnNLkr9ZtIS7QdbPfQ/s1600/Dining+B+Lipp+007.JPG" height="240" width="320" /></a><br />
<br />
The Lipp has a huge range of dishes to choose from, including <span style="color: red;">salads</span>, smoked salmon, prawns, sausages, grilled meats and duck for example. The meat dishes are priced starting at around CHF45. You can also push the boat out with a <span style="color: red;">whole lobster </span>or a fisherman's stew, all of which are accompanied by the vegetables of the season. And you might like to start off with a glass of <span style="color: red;">champagne </span>to set the mood. Most of us opted for water, however.<br />
<br />
For a taste of French cuisine or for a handy lunch meeting point for two in style, try the <span style="color: blue;">Brasserie Lipp</span> in Zurich. And Autumn is a good time to do it.<br />
<br />
<span style="color: blue;"><i>Bon appetit!</i></span><br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-8101624083524113072014-09-29T14:29:00.001+02:002014-10-02T10:48:09.281+02:00Swiss cheeses<h4>
<b><span style="color: blue;">These cheeses were featured in a tasting at the ZIWA Kick-Off on 23 September 2014</span></b></h4>
<div>
<b><span style="color: blue;"><br /></span></b></div>
<div class="MsoNormal">
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsC8MruNeWLGPQzTVvx8jwmzmGfZ8ZVQbrDcGCKInY-ey7WiHS4GwR_kdw4WrWSci_Ukt15jz-zhW1denarbJYng3XK3Y0jK5SVoqOXy1wTXr6zu4FU2f4jVxfGmCD9Fix_V4skJoCg/s1600/Tilsiter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsC8MruNeWLGPQzTVvx8jwmzmGfZ8ZVQbrDcGCKInY-ey7WiHS4GwR_kdw4WrWSci_Ukt15jz-zhW1denarbJYng3XK3Y0jK5SVoqOXy1wTXr6zu4FU2f4jVxfGmCD9Fix_V4skJoCg/s1600/Tilsiter.jpg" /></a><b><span style="color: red; font-family: inherit;">Tilsiter Mild</span></b></h3>
</div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><span lang="EN">Tilsiter cheese</span></b><span lang="EN"> is a light yellow semi-hard </span><a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">cheese</span></a><span lang="EN">, created in the mid-19th century by
Prussian-Swiss settlers, the Westphal family, from the </span><a href="http://en.wikipedia.org/wiki/Emmental" title="Emmental"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Emmental</span></a><span lang="EN"> valley. The same ingredients to make
the cheese were not available as in their home country and the cheese became
colonized by different moulds, yeasts, and bacteria in the humid climate. The
result was a cheese that was more intense and full flavoured. The settlers
named the cheese after </span><a href="http://en.wikipedia.org/wiki/Tilsit" title="Tilsit"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Tilsit</span></a><span lang="EN">, the Prussian town in which they had settled.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN"><br /></span>
<span lang="EN">Tilsiter has a
medium-firm texture with irregular holes or cracks. Commercially produced
Tilsiter is made from pasteurized </span><a href="http://en.wikipedia.org/wiki/Cow" title="Cow"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">cow</span></a><span lang="EN">'s </span><a href="http://en.wikipedia.org/wiki/Milk" title="Milk"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">milk</span></a><span lang="EN">, ranges from 30 to 60 percent </span><a href="http://en.wikipedia.org/wiki/Milk" title="Milk"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">milk</span></a><span lang="EN"> fat and has a dark yellow rind. After
the main part of its production, the cheese needs to rest for an additional 2
months. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">Nowadays it’s
manufactured in more than one location and the milk comes from north and east
Switzerland.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN"><br /></span>
<span lang="EN">Using the
re-imported recipe, Tilsiter has been manufactured in Switzerland since 1893.
Swiss Tilsiter is mainly produced in 3 varieties. A mild version (green label)
is made from pasteurized milk, a more strongly flavoured one from fresh,
unpasteurized milk (red label), and the yellow-labeled
"Rahm-Tilsiter" is produced from pasteurized milk with added cream.</span><a href="http://en.wikipedia.org/wiki/Tilsit_cheese#cite_note-6"></a><span lang="EN"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3>
<b><span style="color: red;">Appenzeller
Surchoix</span></b></h3>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJnTfHmJ6MTx3lUHcFzo2CBMj6pM-9gXlZ33BdSg_F59zq8fqXRz-dDeKZtZB7-0zY4K4qjkRiH6OSnrO1fuIUcw9faIDUWwEKyzPcbWCFwTQk8G5yfcyQSZfysXy-FlKANHwS33VyQ/s1600/Appenzeller.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJnTfHmJ6MTx3lUHcFzo2CBMj6pM-9gXlZ33BdSg_F59zq8fqXRz-dDeKZtZB7-0zY4K4qjkRiH6OSnrO1fuIUcw9faIDUWwEKyzPcbWCFwTQk8G5yfcyQSZfysXy-FlKANHwS33VyQ/s1600/Appenzeller.jpg" /></a></div>
<b><span lang="EN">Appenzeller cheese</span></b><span lang="EN"> is a hard </span><a href="http://en.wikipedia.org/wiki/Cattle" title="Cattle"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">cow's</span></a><span lang="EN">-</span><a href="http://en.wikipedia.org/wiki/Milk" title="Milk"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">milk</span></a><span lang="EN"> </span><a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">cheese</span></a><span lang="EN"> produced in the </span><a href="http://en.wikipedia.org/wiki/Appenzell" title="Appenzell"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Appenzell</span></a><span lang="EN"> region of northeast </span><a href="http://en.wikipedia.org/wiki/Switzerland" title="Switzerland"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Switzerland</span></a><span lang="EN">. A </span><a href="http://en.wikipedia.org/wiki/Herbal" title="Herbal"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">herbal</span></a><span lang="EN"> </span><a href="http://en.wikipedia.org/wiki/Brine" title="Brine"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">brine</span></a><span lang="EN">, sometimes incorporating </span><a href="http://en.wikipedia.org/wiki/Wine" title="Wine"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">wine</span></a><span lang="EN"> or </span><a href="http://en.wikipedia.org/wiki/Cider" title="Cider"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">cider</span></a><span lang="EN">, is applied to the wheels of cheese while they cure,
which flavors and preserves the cheese while promoting the formation of a rind.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN"><br /></span>
<span lang="EN">Appenzeller has a
documented history of at least 700 years. </span><br />
<span lang="EN"><br /></span>
<span lang="EN">Today, about 75 dairies produce it,
each with a different recipe for their brine wash. Most of the recipes are </span><a href="http://en.wikipedia.org/wiki/Trade_secret" title="Trade secret"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">trade secrets</span></a><span lang="EN">.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN">The cheese is
straw-colored, with tiny holes and a golden rind. It has a strong smell and a
nutty or fruity flavor, which can range from mild to tangy, depending on how
long it is aged. Three types are sold:<o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span lang="EN">"Classic". Aged three to
four months. The wheels are wrapped in a silver label.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN">"Surchoix". Aged four to
six months. Gold label.<o:p></o:p></span></li>
<li class="MsoNormal"><!--[if gte vml 1]><v:shape
id="Picture_x0020_3" o:spid="_x0000_s1027" type="#_x0000_t75" alt="http://media02.stockfood.com/wmpreviews/MTQ2MzM4NTY5/11256813.jpg"
href="http://www.stockfood.se/images-pictures/11256813/Mutschli-Swiss-mountain-cheese-"
style='position:absolute;left:0;text-align:left;margin-left:371.45pt;
margin-top:9.55pt;width:114.75pt;height:155.4pt;z-index:251658240;
visibility:visible;mso-wrap-style:square;mso-width-percent:0;
mso-height-percent:0;mso-wrap-distance-left:9pt;mso-wrap-distance-top:0;
mso-wrap-distance-right:9pt;mso-wrap-distance-bottom:0;
mso-position-horizontal:absolute;mso-position-horizontal-relative:text;
mso-position-vertical:absolute;mso-position-vertical-relative:text;
mso-width-percent:0;mso-height-percent:0;mso-width-relative:page;
mso-height-relative:page' o:button="t">
<v:fill o:detectmouseclick="t"/>
<v:imagedata src="file:///C:\Users\newtons\AppData\Local\Temp\msohtmlclip1\01\clip_image003.jpg"
o:title="11256813"/>
<w:wrap type="square"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><span lang="EN">"Extra". Aged six months or longer. Black label.<o:p></o:p></span></li>
</ul>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS7c9UrYjHUrCNP9SyGdrfm308aEF4rUssJKokQHyZu_tr2gng-MLQbbFepR1pzso3clzdQMH2FSEANTjzM53U_faPRo2Hger4gd0qViHRx8LhNse_CQWaJKXtP9LJbMgT7LM_yhKqw/s1600/Mutschli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS7c9UrYjHUrCNP9SyGdrfm308aEF4rUssJKokQHyZu_tr2gng-MLQbbFepR1pzso3clzdQMH2FSEANTjzM53U_faPRo2Hger4gd0qViHRx8LhNse_CQWaJKXtP9LJbMgT7LM_yhKqw/s1600/Mutschli.jpg" height="200" width="147" /></a><b><span style="color: red;"><h3>
<b><span style="color: red;"><br /></span></b></h3>
Gstaader Mutschli</span></b></h3>
<div class="MsoNormal">
From the Berner Oberland Saanen region of south-east
Switzerland. You can visit the cheese factory there: <span style="color: cyan; text-decoration: none; text-underline: none;"><a href="http://www.molkerei-gstaad.ch/">http://www.molkerei-gstaad.ch/</a></span><o:p></o:p></div>
<div class="MsoNormal">
<br />
Mutschli is a 'HalbhartKäse' or Half hard (semi hard) cheese
produced in the Canton of Bern. <o:p></o:p></div>
<div class="MsoNormal">
<br />
Mutschli is the Bernese version of the common 'Hirtenkäse'
or Herdsman's cheese. These cheeses were traditionally made for the direct
consumption by the farmers, rather than for sale. As such they are softer so
that they do not need to be aged as long, often being eaten after a few weeks
of ageing. Historically speaking, these are probably the oldest cheese type,
the longer aged alpine cheeses being adapted from them by adjusting the recipe so
that they store better, being more suited to transport across long distances.<o:p></o:p></div>
<br />
<br />
<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrfNIB_154D-7Aqplav3EVCYxDNnF61UGhLd9jToI-bkrjUhld8wa9LA-l1CoLJrCw8DPvtlnTXddHzS_qwS8yd8BJBCfgXb1G94zgMCjr8reeRoVr8v88o1ePdGaArafU2EA-ZqLWw/s1600/Swiss+cheese+map.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrfNIB_154D-7Aqplav3EVCYxDNnF61UGhLd9jToI-bkrjUhld8wa9LA-l1CoLJrCw8DPvtlnTXddHzS_qwS8yd8BJBCfgXb1G94zgMCjr8reeRoVr8v88o1ePdGaArafU2EA-ZqLWw/s1600/Swiss+cheese+map.jpg" height="236" width="320" /></a><b><br /></b><b><span style="color: red;"><br /></span></b></h4>
<h4>
<b><span style="color: red;"><br /></span></b></h4>
<h4>
<b><span style="color: red;"><br /></span></b></h4>
<h4>
<b><span style="color: red;"><br /></span></b></h4>
<h4>
<b><span style="color: red;"><br /></span></b></h4>
<h4>
<b><span style="color: red;"><br /></span></b></h4>
<h4>
<b><span style="color: red;"><br /></span></b></h4>
<div>
<b><span style="color: red;"><br /></span></b>
<b><span style="color: red;"><br /></span></b></div>
<h3>
<b><span style="color: red; font-family: inherit;">All cheeses from Switzerland </span></b></h3>
<div class="MsoNormal" style="line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<!--[if gte vml 1]><v:shape id="Picture_x0020_4" o:spid="_x0000_s1026"
type="#_x0000_t75" alt="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRy3sa5RLU5jmPjKEzU19E4WhBfW5HF6oQsAkBGAfW7koIYxw3wXQ"
href="http://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=dy8koY_NOfrkuM&tbnid=ZRSc18eWqcCWlM:&ved=0CAcQjRw&url=http://www.reddit.com/r/mindcrack/comments/233d5j/proper_way_to_eat_string_cheese/&ei=tPIfVOCnMcWsPYGGgcgI&bvm=bv.75775273,d.ZWU&psig=AFQjCNHYWKufIvVg2VMfGtXuJrsCRFzbfQ&ust=1411466297791280"
style='position:absolute;margin-left:182.25pt;margin-top:.6pt;width:314.25pt;
height:233pt;z-index:251661312;visibility:visible;mso-wrap-style:square;
mso-width-percent:0;mso-height-percent:0;mso-wrap-distance-left:9pt;
mso-wrap-distance-top:0;mso-wrap-distance-right:9pt;
mso-wrap-distance-bottom:0;mso-position-horizontal:absolute;
mso-position-horizontal-relative:text;mso-position-vertical:absolute;
mso-position-vertical-relative:text;mso-width-percent:0;mso-height-percent:0;
mso-width-relative:page;mso-height-relative:page' o:button="t">
<v:fill o:detectmouseclick="t"/>
<v:imagedata src="file:///C:\Users\newtons\AppData\Local\Temp\msohtmlclip1\01\clip_image005.jpg"
o:title="ANd9GcRy3sa5RLU5jmPjKEzU19E4WhBfW5HF6oQsAkBGAfW7koIYxw3wXQ"/>
<w:wrap type="square"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/sbrinz"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Sbrinz</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/emmentaler"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Emmentaler</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/swiss-cheese"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Swiss cheese</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/gruyere-greyerzer"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Gruyère/Greyerzer</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/berner-alpkase"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Berner Alpkäse</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/schabziger"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Schabziger</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/appenzeller"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Appenzeller</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/bundner-bergkase"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Bündner Bergkäse</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/mutschli"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Mutschli</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/raclette"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Raclette</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/tete-de-moine"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Tête de Moine</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/vacherin-fribourgeois"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Vacherin
Fribourgeois</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/tilsiter"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Tilsiter</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/vacherin-mont-d-or"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Vacherin Mont d'Or</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/formaggini"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Formaggini</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/gala"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Gala</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/busciun-da-cavra"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Büsciun da cavra</span></b></a><b><o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><b><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><a href="http://www.cheesewiki.com/l-etivaz"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">L'Etivaz</span></b></a></span></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><a href="http://www.cheesewiki.com/tomme-vaudoise"><b><span style="color: windowtext; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Tomme vaudoise</span></b></a><b><o:p></o:p></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><br /></b>
<span style="color: red;"><b>Visit the Bern Cheese Festival - 25 October 2014</b>: </span><a href="http://www.regionalprodukte.ch/veranstaltungen/cheese-festival/kaesefest-bern.html">Bern cheese festival</a><br />
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="color: blue;">Julia Newton, 23 September 2014</span><o:p></o:p></i></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-62197361652235645892014-08-27T21:01:00.000+02:002014-11-14T06:46:37.142+01:00Restaurant of the Month - August 2014<h3>
<span style="color: red;">Drei Stuben, Beckenhofstrasse 5, 8006 Zurich</span></h3>
<span style="color: cyan;"><a href="http://dreistuben.ch/">http://dreistuben.ch/</a></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLxKN467bttmIy1AAThIIEP_vXYliUN5DRtLAxIU-SBKQKZG9UhEWCcndbJTi2Mb6voGZFqo4_yErsXm0cB4oQUtqEtVBMuiFfxfG8tcbDV0BMTmRM5mufOGHjPyToyXYmoNNS8nnSQ/s1600/ZIWA+Drei+Stuben+008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLxKN467bttmIy1AAThIIEP_vXYliUN5DRtLAxIU-SBKQKZG9UhEWCcndbJTi2Mb6voGZFqo4_yErsXm0cB4oQUtqEtVBMuiFfxfG8tcbDV0BMTmRM5mufOGHjPyToyXYmoNNS8nnSQ/s1600/ZIWA+Drei+Stuben+008.JPG" height="240" width="320" /></a>On a late summer's day, a garden restaurant is ideal. However, with a summer like this past one, a cosy indoor salon is a better bet. <span style="color: red;">Drei Stuben</span> catered to both alternatives: yesterday the rain won the day. Fourteen discerning ladies from ZIWA's Dining Around the World group gathered for lunch in the traditional <span style="color: blue;">wood-panelled interior </span>of this typically Swiss place only two tram stops away from Zurich's main station. There was no shortage of conversation and good food.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbo9cX-3XZ9twx3S7vQCjHq_0767Uu-QxN9NDSdAo2wMl_RHwLQWjFloyqr3ADe3B0DrramXkBOIr8ApIjv4fqohi60oMg55Bi9fbCH88Eyceb44RSYItbfFkZ1k4-ZMkWxV6NcZtkg/s1600/ZIWA+Drei+Stuben+012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbo9cX-3XZ9twx3S7vQCjHq_0767Uu-QxN9NDSdAo2wMl_RHwLQWjFloyqr3ADe3B0DrramXkBOIr8ApIjv4fqohi60oMg55Bi9fbCH88Eyceb44RSYItbfFkZ1k4-ZMkWxV6NcZtkg/s1600/ZIWA+Drei+Stuben+012.JPG" height="240" width="320" /></a><br />
<br />
We all opted for the<span style="color: red;"> set menu choices</span> - salad or potato soup followed by Rotbarsch with potatoes, cucumber salad and a remoulade sauce or rolled veal with <i>jus</i> and pasta. The food is nicely presented and tasty. And the price is very reasonable - under CHF 40 for a two-course meal with water and coffee. On sunnier days, the <span style="color: blue;">outdoor experience</span> is to be savoured.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFycC7bpY0b8IBwMOtdCwMItJ66NmXDXhM9rxwF-vPgUyPDovjW5UQ8UoVUhjU5ujLzkhuMv3iehZ5GyjKTjMNKSW2cPGXskhilmOmQx7mQBSo0pjcrmqNOt81lQ56H4LeDOE8ohJhw/s1600/ZIWA+Drei+Stuben+010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFycC7bpY0b8IBwMOtdCwMItJ66NmXDXhM9rxwF-vPgUyPDovjW5UQ8UoVUhjU5ujLzkhuMv3iehZ5GyjKTjMNKSW2cPGXskhilmOmQx7mQBSo0pjcrmqNOt81lQ56H4LeDOE8ohJhw/s1600/ZIWA+Drei+Stuben+010.JPG" height="240" width="320" /></a><br />
<br />
The restaurant offers a selection of <span style="color: red;">classic dishes done with modern flair</span>. They also offer a five-course set menu for a special occasion. And the dessert card is impressive too. Chef Michael Bollinger and his team have refreshed the menu selection with dishes to appeal to all the senses. But the traditional setting remains familiar.<br />
<br />
So for a taste of old-fashioned Switzerland with a modern twist, you might like to try Drei Stuben in the university quarter of Zurich.<br />
<br />
<span style="color: blue;">Enjoy your lunch!</span><br />
<br />
<br />
<br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0tag:blogger.com,1999:blog-3081575168007286923.post-20267113344923112622014-08-27T20:46:00.000+02:002014-08-27T22:26:23.195+02:00Restaurant of the Month - July 2014<h3>
<span style="color: red;">Seerestaurant Quai 61, Mythenquai 61, 8002 Zurich</span></h3>
<span style="color: cyan;"><a href="http://www.quai61.ch/en/lakeside-restaurant/">http://www.quai61.ch/en/lakeside-restaurant/</a></span><br />
<br />
In July, we took a chance on the weather and booked a table by the lake of Zurich, but under cover at <span style="color: red;">Quai 61</span>. This proved to be the perfect compromise - a waterside view without the risk of rain. Twelve people came along to enjoy the ambiance and the midday menu choices.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlw7giV6XtD7z3pK2nAdYJMFqWbFcJt9YKYHxVgtIAUj4QYYC9j17nkdRhbznqwiyzpxxSXe76R09isy_vsIgJtW3KH80jwfUb8KIeEgTVSQSkJFsFOndrDD5I3lC_vVi743FV5Ua9g/s1600/Quai+61+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlw7giV6XtD7z3pK2nAdYJMFqWbFcJt9YKYHxVgtIAUj4QYYC9j17nkdRhbznqwiyzpxxSXe76R09isy_vsIgJtW3KH80jwfUb8KIeEgTVSQSkJFsFOndrDD5I3lC_vVi743FV5Ua9g/s1600/Quai+61+003.JPG" height="240" width="320" /></a>Service at lunchtime is quick, and the restaurant caters to business workers wishing for a chic place to eat, close to the financial centre, where you can also show off to a client or companion. For members of ZIWA's Dining Around the World group, our aim is a <span style="color: blue;">congenial location with great value food and attentive service</span>. This was easily achieved on this rather overcast summer's day.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bz5HdXqOogC1eMo_01fYcWubqZZlabELI294EiS8gXlvyWm4d16fxLJFW4PAHXPGFYo_giDujDNqQ25j3E2qy5FqLrFu8KE9EBXSxxxSpMDq1xm31Dh_eQ0XRvrpS-AqpE487AiTgg/s1600/Quai+61+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bz5HdXqOogC1eMo_01fYcWubqZZlabELI294EiS8gXlvyWm4d16fxLJFW4PAHXPGFYo_giDujDNqQ25j3E2qy5FqLrFu8KE9EBXSxxxSpMDq1xm31Dh_eQ0XRvrpS-AqpE487AiTgg/s1600/Quai+61+004.JPG" height="240" width="320" /></a>There was a choice of <span style="color: red;">set menus</span> at a reasonable price - fish or beef with delicious accompaniments, all served promptly. A glass of wine went down nicely alongside the main event. As usual the conversation predominated over the eating, though.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2bUpsAxUTSdmUzYPJn_fz4A_euAxrVEKetZxIib6GyyrhtFpXgezGjt3g0RDrEv9OZTN216HLFjhCEU3f6w6KEAOAHCVcPmSH7MdorawbWXFfJuHutsocJPdigGev971ws5-g65E8g/s1600/Quai+61+010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2bUpsAxUTSdmUzYPJn_fz4A_euAxrVEKetZxIib6GyyrhtFpXgezGjt3g0RDrEv9OZTN216HLFjhCEU3f6w6KEAOAHCVcPmSH7MdorawbWXFfJuHutsocJPdigGev971ws5-g65E8g/s1600/Quai+61+010.JPG" height="240" width="320" /></a><br />
<br />
<br />
Quai 61 has a great <span style="color: red;"><i>a la carte</i> selection</span>, as well as a cocktail bar and a sundeck for really warm days. You do need to reserve though, as the place is always busy.<br />
<br />
They also serve Sunday brunch and cater for special events. So if you're looking for somewhere special within walking distance of tram, bus and boat stops, with a wonderful lake view, give Quai 61 a call.<br />
<br />
<span style="color: blue;">Zum wohl mitenand!</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
<br />Julia.Newtonhttp://www.blogger.com/profile/16548031792543019251noreply@blogger.com0