Mary Had A Little Lamb- Pop/Classical Remix

Piano medley Manney put together for his HS talent show- Mary Had a Little Lamb, Revolutionary Etude, All That Jazz, Phantom of the Opera, A Thousand Miles, Liebestraume, Linus and Lucy, If I Aint Got You, Ice Ice Baby (/Under Pressure), Beethoven's 5th Symphony, Firebird



http://www.youtube.com/watch?v=uh-6qCGOucA&hl=en

Joe Hisaishi - View of Silence

Etude ~ A Wish To The Moon Concert from the 2003 Encore and Etude Tour. Joe Hisaishi on piano and an ensemble of 9 cellos. - Encore & Others - 03 - View of Silence



http://www.youtube.com/watch?v=XCLFWhF6oGE&hl=en

Daniil TSVETKOV plays liszt/paganini etude n°6

Daniil TSVETKOV piano Liszt grandes etudes de paganini. no.6 in A minor 'theme and variations'



http://www.youtube.com/watch?v=gHynIBRtAck&hl=en

Creating a Restaurant Wine List That Your Customers Will Love

Growing up in a family where my father owned a small restaurant I can understand the anxiety and confusion that being forced to stock a restaurant wine list can bring on. There are a few general rules to put in place, which I think can help any small or medium sized restaurant make the most of their list.

To start we need to have a short discussion about the types of food that is served in the restaurant. Although you can never count on your customers pairing their wine-food the same way a sommelier would, it does help to have a balance between fish/meat dishes and white/red wine. For most restaurants, given current customer preferences it makes sense to carry approximately 60% of your wine list in red wine, if not more, especially if you are carrying something like a cold weather Pinot Noir that can be easily paired with any chicken dishes that you have on your menu.

Your next step is generally to put together some idea of your storage capacity. Remember that you want wines stored at around 55 degrees and that you need to strike a balance between the ability to have sufficient stock while keeping your capital expenditure as low as possible. A good wine distributor or independent wine consultant should be able to help with this. Often the wine consultant will have access to a larger number of wines, then even the largest distributor.

As for choosing wine, never stock anything on your list that you have not tried. Anyone attempting to become your wine supplier should be willing to bring in sample bottles and taste them along with you, so that you may make suggestions and changes to the proposed list.

On price, although some aspirational wines can find their way on to your list, it is generally speaking, more financially prudent to stock an entire list of quality wines that are priced in relation to your entrees.

Lastly and most importantly, always keep quality statistics regarding your wine sales. You should be able to tell over the first few months which wines are selling well and being well received as well as the wines which should be replaced. With any new offering, there will always be a choice or two which should be replaced.

One unique feature which some restaurants may take away from this article is offering a new wine of the quarter. Working with your wine supplier you should be able to find a new and interesting wine to offer to your clients via email newsletter (you have one of those right?). When paired with a new offering from your chief, this can be an exciting way to drive business on a weeknight that would otherwise be quite slow.

Chopin Etude Op10 No.1 HQ

Valentina Lisitsa, Chopin 24 Etudes DVD



http://www.youtube.com/watch?v=ROVy9PC8_8A&hl=en

Choosing Wines For Thanksgiving Dinner

The year is flying by quickly. Halloween is past us and Thanksgiving is coming on quickly and you know what that means - the hefty, delicious Thanksgiving Dinner. Ah, but which wine are you going to drink?

As you probably know by now, wine goes well with food. That being said, only certain wines go well with certain foods. A white wine, for instance, is usually not a good choice for red meat meals because the wine tends to get overwhelmed by the flavor of the meat and any sauces used. In contrast, a red wine tends to be more hearty and flavorful, which makes it a better wine for red meat.

The unique thing about Thanksgiving Dinner is the meal is layered. Although meat is a staple at the end of the meal, the initial appetizers and such can be much lighter. This means most people will mix wines throughout the dinner. Depending on what you are eating, there may be one wine that can handle each stage, but you are usually looking at a mix of vintages.

White wines tend to be complimentary to pointed, fruity tastes. For Thanksgiving, a good white wine would be palatable with appetizers and, perhaps, the desert depending on what is served. For appetizers like stuffed celery, a Sauvignon Blanc would be a good choice. It is a white wine with more of a crisp taste, so it can handle heavier tastes without getting overwhelmed. You can even serve it as a compliment to your red wine for the white meat of the turkey.

Red wines are a staple of Thanksgiving. Let's face it, the foods we eat during Thanksgiving tend to be heavy and very hearty. From mashed potatoes to stuffing to the dark meat of the turkey, a classic red just makes sense. A Pinot Noir is going to go well with this meal, so pick a favorite or two and offer them up.

If you just want to stick with one vintage for the entire meal, the clear choices are either a Riesling or a Pinot Noir. Each of these wines has then necessary strength and versatility to work throughout the full meal. The have average bodies, but less tannin which means they compliment just about anything you are going to serve.

So, are there specific vintages you should go with? Yes. Thanksgiving is not a time to experiment because it simply is not a wine tasting party. Refer to your wine tasting journal or memories to find particular choices you tried and loved in the past. These should be your choices for this years Thanksgiving Dinner.

Trumpet Concert Etude Solet

Two men ... a trumpet. a finger, a breath



http://www.youtube.com/watch?v=gMh4xs1jg8U&hl=en