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Vipava (river)

The Vipava or Vipacco or Wipbach / Wippach is a river that flows through western Slovenia and northeast Italy. The river is 49 kilometres in length. After entering Italy it joins the Isonzo/Soča in the Municipality of Savogna d'Isonzo; this is a rare river with a delta source, formed by nine main springs. The Battle of the Frigidus was fought near the river, named Frigidus by the Romans, it has the pluvial regime in its lower course. List of rivers of Slovenia Media related to Vipava at Wikimedia Commons Condition of Vipava at Dolenje, Miren - graphs, in the following order, of water level and temperature data for the past 30 days

Bryn Williams

Bryn Dwyfor Williams is a chef from Denbigh, Wales. He is the head chef and sole proprietor of Odette's Restaurant, Primrose Hill, London, he shot to fame as a sous chef in 2006 by beating established and well-known chefs to cook the fish course for the Queen's 80th birthday celebrations on the television programme Great British Menu. He is now regarded as one of Wales' best chefs and one of Britain's new crop of "celebrity" chefs. In June 2015 he opened his new bistro, Bryn@Porth Eirias, on the sea shore in the north Wales town of Colwyn Bay. Bryn Dwyfor Williams was born and raised into a farming family near Denbigh, with his brothers Gareth and Siôn, his father Eifion, a mechanic, is one of seven children. Gwenda, his mother, is a doctor's receptionist, he received all his education through the Welsh medium before moving on to college. He attended Ysgol Gynradd Twm o'r Nant and Ysgol Uwchradd Glan Clwyd, Llanelwy. Williams lived in Dinbych until he was 18 moved to London. Williams's interest in food began as a young child during a primary school visit to a bakery in Dinbych.

Seeing the individual ingredients turned into bread sparked an interest in food and its processes that would stay with him. He worked at the same bakery as a teenager on Saturday mornings, he developed a respect for food whilst growing vegetables and shooting for game on his uncle's farm as a youngster. After leaving high school at the age of 16 he attended Coleg Llandrillo Cymru – studying catering – where he was awarded student of the year. In 2009 Williams was appointed Skills Ambassador for the college, a position specially created for him. After leaving college and working in Cafe Nicoise in Colwyn Bay, he was encouraged by head chef Carl Swift to take his skills to London, he was taken on by Marco Pierre White at the Criterion. After 3 years learning his craft under Marco Pierre White at the Criterion, he was sous chef under the tutelage of another culinary legend, Michel Roux Jr at Le Gavroche for a further three years. In 2001 he had an opportunity to experience European cuisine at first hand, working at the Patisserie Millet in Paris, where the Roux family honed their skills.

In the same year, he went on to work at a two Michelin-starred restaurant in Nice. Back in Britain, Williams moved to the Michelin-starred Orrery Restaurant on Marylebone High Street in London, working there for four years under the tutelage of head chef André Garrett. Whilst working at the Orrery he competed for the Roux Scholarship, having been encouraged to participate by Garrett, himself a previous winner of the prestigious award. Williams finished second overall that year. Following his success on the Great British Menu television series in 2006, Williams was offered the head chef's position at Odette's, a well-regarded neighbourhood restaurant in Primrose Hill, London since 1978; the restaurant had undergone an expensive refurbishment following its purchase by Vince Power, looking for the right name to head-up his latest culinary venture. He bought out the owner and became sole chef-proprietor of Odette's on 1 October 2008. Reviews under Williams have been good, it was announced on 9 September 2013 that Bryn Williams was to open a bistro at a multi-million pounds water sports centre on Colwyn Bay promenade.

The announcement was made at the official opening of Porth Eirias by First Minister Carwyn Jones. The bistro opened in June 2015. On 1 March 2018, he opened his third restaurant; the new restaurant and bar at Somerset House, London has fruit and vegetables taking centre stage. Every year, people who have made a contribution to Welsh culture or society are chosen as new members for the Eisteddfod Druidic Order. Williams was honoured by the Gorsedd of the Bards at the National Eisteddfod of Wales 2013 festival in his home town of Denbigh. In 2006 he was a contestant on BBC Two's Great British Menu, impressing the judges throughout the stages of the competition. Williams interviewed his grandmother about dishes she used to eat as a child before settling on a menu, he beat Angela Hartnett in the regional round, went on to win the public's vote to cook his fish course of'Turbot with Oxtail' at Queen Elizabeth's 80th birthday banquet at Mansion House. He retained his crown when he beat Matt Tebbutt in 2007.

He has since become a familiar face on Saturday Kitchen making appearances on Something for the Weekend and Market Kitchen. Williams's first language is Welsh and he has appeared in several programmes on the Welsh language television channel, S4C, he was one of three judges on the popular Welsh-language cooking competition programme Chez / Casa Dudley, the third series started in Autumn 2008. A six-part series of Cegin Bryn started on S4C in March 2012; the programme is based on his cookbook Bryn's Kitchen and features six key ingredients, cooked in 3 different ways whilst tracking their journey from source to plate. The second series of Cegin Bryn followed in January 2013. Williams cooked live every day in the GMTV kitchen with Myleene Klass during the last week of its 17 years as a breakfast television broadcaster on ITV. GMTV came to an end on 3 September 2010. On 21 March 2010 Williams appeared on Wales on the Menu on BBC Radio Wales, where food critic Simon Wright challenged the Welsh public to attempt to get their dish on Bryn Williams' top London menu.

Williams was impressed enough by 23-year-old student Tom Watts Jones and his complex dish of self-caught Welsh rabbit that he offered him a permanent job as a commis chef. Williams published his first book, Bryn's Kitchen, in March 2011, his second book, For The Love of Veg, was published in October 2013. His Welsh language cookbook, Ti

Lewis Tower

Aria is a 33-story Art Deco skyscraper in Center City Philadelphia designed by the firm Edmund Gilchrist. An exceptionally slender building, it was one of the city's tallest office high-rises until the skyscraper boom of the late 1980s, it housed offices until 2005 when the building was sold for conversion into condominiums The Property is Managed by Madisone Parke The building has undergone extensive interior remodeling and exterior renovation and has been renamed Aria, a nod to the building's location just off the Avenue of the Arts, Philadelphia's premier performing arts corridor. The Aria was purchased in 2009 by Jeffrey Goldstein. List of tallest buildings in Philadelphia Aria at emporis.com Lewis Tower Building at Philadelphia Architects and Buildings Purchased in 2009 Richard Oller Developed by GoldOller Associates LLC 1608 JFk Philadelphia pa 19102 The Aria was purchased out of bankruptcy by Richard Oller in 2009. Oller a seasoned real estate Developer. Prior to purchasing the Aria Building Oller was the CEO of The Wentworth Group.

The largest property management company in the United States. The Aria formally the Lewis Tower Building was a turn around condo conversion- The Sales Team which SpearHeaded the successful turn around was The Condo Shop a condominium Marketing firm. Other successes lead by The Condo Shop where the Residences at Two Liberty Place