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This week your hosts, Kornelia Dengel and Marianne Green, will talk about what is actually happening today at the Global Ascension Center. Inelia will join us to share her planetary update.
Please send us any questions you might have (contact button). We would love to address them on the show.
in Self Help
CTG is proud to announce a new venue that will be hosting bi-weekly shows. Seating is limited for each show and reservations are suggested. Please visit the website to view the full dinner menu and specials.
Presents “A Night of Comedy”
Saturday, August 23, 2014
At Somo Restaurant & Bar
722 South Wellwood Avenue ? Lindenhurst, NY
Tickets $15 (Plus 2 Drink Minimum)
(Food & Drink Specials Available)Seating at 7PM Showtime at 8PM
Tickets available by phone at (631) 991-7304 Ask for Shawn.
Visit us online at www.Somoat722.com
Comedy to Go
Host Keith Richard - 516-232-3222
Host Brian Cohen - 631-255-3581
Your number one source for comedy entertainment
The “Wet Your Whistle” Series continues with MICHAEL MADRIGALE, HEAD SOMMELIER at Bar Boulud!
We can’t imagine anyone better than Michael Madrigale, Head Sommelier at Bar Boulud and overseer of the wines at Epicerie and Boulud Sud to talk us through how to intelligently buy wines in a restaurant. A Food & Wine 2012 “Top Sommelier” title holder, Michael is well positioned to guide us on how to order wines properly, what to consider, what to ask and most importantly, what NOT to do. In particular, the restaurant’s emphasis on Rhone Valley and Burgundy wines will allow us to relate specific examples of Michael’s wisdom in a narrower band to make the discussion far more applicable in a restaurant setting generally or specifically at one of the Boulud restaurants.
Join us live at noon on July 23rd as we continue our Wet Your Whistle series, and give you something tangible to show off with the next time you pick up the wine list at a restaurant!
Join us Sunday May 25th for our 1st Annual Dive Balooza at Pat's Bar in Mt. Arlington NJ! Featuring a Live interview with the first Bar DDIJ ever interviewed on our show and the greatest Dive Bar of all time Pat's Bar! Also we will taste and rate an exclusive DDIJ drink list..with Original Drinks made exclusively by DDIJ and Pat's Bar. Also Drinking Games, Salute to the Greatest Drunk of All time Andre the Giant, and tons of Drunk Madness...This is one not to miss..Tune in and Drink on!
Love Cafe & Bar owner Margarita Abramov greets you so warmly you already feel like family. She brings many of her grandmother's delicious homemade recipes all the way from Odessa, Russia to New York City; one of which is over 200 years old. Margarita proudly claims this one-of-a-kind cheese blintze recipe doesn't exist anywhere on the internet so it's safe within the family.
Love Cafe & Bar is a loving tribute, honoring both her grandparents, bringing in a menu of Russian and European delicacies all under one roof. Her crepes are so delicious you can eat them solo but the Count Amaury with grilled chicken and mushrooms floating in house made Bechamal sauce is a must try! Her pierogies are a slice of crescent heaven, and blini with imported Russian red caviar explode in your mouth. Russian salads include Olivier, a Russian potato salad and Vinegret, a Russian beet salad. For meat lovers there's an irresistable chicken liver pate that's smooth and creamy, and comforting Hungarian Ghoulash served in a bread bowl. Signature stuffed cabbage has a twist; it's mixed with basmati rice. Her chicken wings are her baby and they are to die for with over 1,000 flavors such as garlic parmesan, chili and mango barbecue.
There is a full espresso and juice bar featuring a European flair of Italian sodas, iced macchiato which looks just as good as it tastes; caramel with french vanilla espresso and milk over ice. Margarita says there is Russian sophistication in their Italian drinks.
At Love Cafe & Bar, Margarita spreads the love, making you feel like you're part of the family. Her motto is 'serve the people what you would eat yourself and do it with love which is the main ingredient with every dish we produce!'