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Unusual press conference show will feature an enormousskirt Lady SEAT will reveal the brands latest secret from a height of 12 metres hidden under her spectacular attire SEAT press conference due to take place 10:20 CET, Tuesday 4 March Live streaming available at the SEAT media centre:

SEAT at Geneva

SEAT UK will make a ground-breaking announcement at the 2014 Geneva Motor Show today, 4 March 2014, in the shadow of a massive skirt.

What the spectacular 250-metre square skirt is concealing is a secret, but the unique concept involves suspending a dancer Lady SEAT 20 metres above the stage and lifting her skirt using a series of gas-powered pulleys. All-told, it will take 1,200 litres of gas compressed in to 30 bottles to pull the stunt off. The attached teaser video gives a glimpse of the skirt in action.

Alongside the spectacular stage show, SEAT is preparing to make a hugely significant announcement regarding the Leon Cupra. Again, the press conference will reveal all, but the two attached teaser videos give a clue as to what that could be.

SEATs press conference takes place in Hall 2 of the Geneva Palexpo at 10:20 CET, Tuesday 4 March.

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SEAT is the only company in its sector with the full-range capacity to design, develop, manufacture and market cars in Spain. A member of the Volkswagen Group, the multinational has its headquarters in Martorell (Barcelona), exporting more than 80% of its vehicles, and is present in more than 75 countries. In 2012 SEAT had a total turnover exceeding six billion euros, with overall deliveries amounting to 321,000 units.

SEAT Group employs 14,000 professionals at its three production centres in Barcelona Zona Franca, El Prat de Llobregat and Martorell, where it manufactures the highly successful Ibiza and Leon, amongst other models. Additionally, the company produces the Alhambra in Palmela (Portugal), the Mii in Bratislava (Slovakia) and the Toledo in Mlad Boleslav (Czech Republic) at Volkswagen Group plants.

The Spanish multinational also has a Technical Center, a knowledge hub, bringing together close to 1,000 engineers whose goal is to be the driving force behind innovation for the number one industrial investor in R&D in Spain. In line with its declared commitment to environmental protection, SEAT undertakes and bases its core activity on sustainability, namely reduction of CO2 emissions, energy efficiency, as well as recycling and re-use of resources.

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SEAT set to make record announcement at the 2014 Geneva Motor Show

Q: Describe your cuisine? A: The cuisine at Nikki Beach is, in part, inspired by our locations around the world. Many of our locations have a very rich and distinct culinary tradition, such as Spain and Thailand, so it is very important that we pay homage to those locations at our flagship Miami venue. While we are not afraid to take risks with exotic, culturally rich food, our tenet has always been simple, pure flavors and high quality ingredients. Most of our produce is flown in from our farm in North Carolina and all of our seafood is extremely fresh as we take advantage of our South Florida surroundings and the variety of fresh fish and crustaceans that are available to us here.

Q: What makes your restaurant stand out among the res t ? A: Nikki Beach is not only about fresh and delicious food.we are about a way of life. What we offer here is something rarely found in our constantly on the go world a chance to get a taste of the sweet life, a place where you can go and be with friends and family surrounded by an atmosphere that is exquisite and relaxing. We also have a world renowned reputation for throwing amazing parties and events. Nikki Beach is the sort of place where you can come in for lunch and end up staying until the wee hours of the night, finally leaving with a smile on your face and likely a few new friends. Nikki Beach Miami is also Known for One of the Best Sunday Brunches around, with over eight live show-cooking stations and a dozen self-serve stations. After 4pm when the brunch is over, we kick straight into party mode until 5am, its called Amazing Sundays for a reason.

Chef Malloy

Q: If you had to pick JUST one dish you HAD to try on your menu which one would it be and why? A: Oh my.its impossible for a Chef to answer that! Ha ha ha. But, here are a few new dishes that Im very excited about! The Rustic Bloody Mary Tuna Ceviche, Koh Samui Beef Tataki, Nikki Farm Roasted Beet Salad and Tuna Tostada.

Q: What exciting events/ideas/ concepts do you have planned this year? A: We are about to launch our new Nikki Beach Miami Menu with a lot of innovative fresh dishes inspired by many of our Locations around the world. In March I will be heading to France for the Cannes Film Festival where we partner up with the Carlton Hotel to provide the Red Carpet Rich and Famous with the Nikki Beach Experience; then to St Tropez to set up the Kitchen for Season. We are also Opening Nikki Beach in Porto Pele, Greece and Nikki Beach in Bali. I will also be spending some time in our three locations in Spain (Marbella, Mallorca and Ibiza). Its going to be a whirlwind, but I am very excited about it. Thats the greatest thing about this company, we are always on the movewe start trends, we dont follow.

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Originally posted here:
Meet Nikki Beach Corporate Executive Chef Brian Malloy

Hugo Comic - The International Comic Show . Can Ventosa Ibiza, Spain
Hugo Comic - The International Comic Show . Can Ventosa Ibiza, Spain.

By: Hugo Comic

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Hugo Comic - The International Comic Show . Can Ventosa Ibiza, Spain - Video

Imperio Egipcio - Pasion Dance
http://www.ibizaspain.es Carnaval Ibiza 2014.

By: Ibiza Spain

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If there is anything that distinguishes Filipino cuisine from that of our Asian neighbors, it would be the heavy influence of Spanish gastronomy. Unlike other Southeast Asian countries that have distinctly light-textured yet very spicy recipes, we have heavier meals that veer towards the salty; saucy and sweet. This is in large part due to over 300 years of Spanish colonial rule and the osmosis of Spanish flavors into our own culinary lives. Hence, our love for flavors based on chili peppers, tomato sauce, garlic and onions.

Food historian Felice Sta. Maria, in her book The Foods of Jose Rizal, quotes recollections from French physician Jean Mallat who described foods for sale in Manila from 1840 to 1846: From Spain came casks and barrels of red wine from Catalonia, sweet wine from Malaga, and other wines from Xeres and San Lucar The most sought after of Spanish food imports, Mallat noted, were sausages, preserved artichoke hearts, olives, cheeses, Galicia hams, Flanders butter, chorizos, oil, chick peas and beans.

Today we are lucky that we can get these delights from reliable delis like Terrys, Santis and even Rustans Gourmet to Go, thanks to the meticulous curating of gourmet Beth Romualdez.

But even more fortunate is that we no longer have to rely on our personal kusineros (or ourselves) to recreate Spanish dishes. In recent years, a few Spanish chefs have migrated to the Philippines to cook at newly opened Spanish restaurants. The Spaniards have taken Manila, once again, by storm. This time, though, in a good and very delicious way.

In fact theyre just what we need at this point in the growth of the Philippine restaurant industry. Before this resurgence of Spanish chefs, menus in the Metro were becoming predictable. Foie gras, truffles (or truffle oilpardon the non-purists) and steak were practically becoming restaurant staples.

Enter the invaders. In Makati, the men of the hit BGC tapas bar Las Flores put up Rambla, with Chef Pepe Lopez whipping up Ibiza-worthy creations in the kitchen. At the Fort, the Aboitiz family honors their San Sebastian roots as Chef Pablo Iglesias brings in Donosti cuisine (everyone in Spain knows that Donosti is a food mecca, said their maitred). And a group of hip young restaurateurs put up Vask, with Chef Jose Luis Chele Gonzalez, who once worked at El Bulli, El Celler de Can Roca, Mugaritz and Arzak, creating out-of-this world recipes. Finally, in Alabang, the Black Pig has been making waves with the creations of Carlos Garcia, a young Spanish chef who left London for Manila.

Suddenly, there is a diversion from the usual salmon and sea bass to the glories of the octopus. At Rambla, it is offered as an octopus carpaccio. The incorporation of hummus and chickpeas make it a unique Mediterranean experience. But its the crisp, sharp flavors, with the help of fresh onions and basil, that make this Rambla specialty very memorable. Over at Donosti, the pulpo is cooked a la Gallega, boiled and grilled, given an earthy character with spices. Ito yung sikat namin, Maam (this is our popular dish), the waitress proudly shares. It is a signature dish of Galicia.

Eggs also suddenly find themselves on center stage. Both Rambla and Donosti have selections of huevos or egg dishes. Rambla offers a 65 egg with chistorra while Donosti has Huevos Estrellados con chorizzo picadillo. Both would go perfectly with draft beer on a rowdy Saturday night. You should serve garlic rice with this dish. Its like a high-brow version of the Filipino longsilog (long-ganisa, sinigang, itlog) without the rice! I kid Donostis Spanish restaurant manager.

In Spain, we eat with bread, he educates me. But wheres the bread? It didnt come with bread! I need to order that separately? I challenge him. Yes because we are kuripot, he jokes in return. But he is right. There is pleasure in spreading these delicacies on bread and later cleaning up your plate and sopping up the sauce with it.

At the Black Pig, the poached egg and mushroom puree is egg-cellent when the kitchen pays attention. The yolks were not runny as they should be on two of my visits so get ahead of them and warn them against this as you order because when they hit the mark, it is an egg-citing dish!

See more here:
The latest Spanish invasion