Food Notes for the week of Sept. 16

Hotel Viking & One Bellevue, One Bellevue Ave., Newport, hotelviking.com will hold a five-course Revana Family Vineyard wine dinner Thursday, Sept. 24, at 7 p.m. Menu highlights include charcoal-broiled duck leg with sea-salted honey thyme butter and petite braised pork belly with fried cippolino onions (paired with 2013 Alexana Revana Vineyard Pinot Noir) and Sunset Farms short ribs with pancetta and bean risotto (2013 Corazon Del Sol Malbec). The cost is $69 plus tax and gratuity. To reserve, call (401) 848-4813 or email Vikdining@hotelviking.com . The restaurant will also hold a Champagne Taittinger Master Class open to people age 21+ with Bernard Sun, brand director, French Portfolio at Kobrand Corporation, and Matthew MacCartney, executive chef of Jamestown Fish Friday, Sept. 25, from 12:30 to 1:30 p.m. Chef MacCartney will pair each wine (Brut La Francaise, Prestige Rose, 2006 Millesime and 2005 Comtes de Champagne Blanc de Blanc) with a specialty bite. Seminar

A Primer on Glass Fiber Reinforcements

  1. At the old Yarralumla brickworks which once turned out Canberra's classic red brick, he is manufacturing another red-hot product with waste sawdust. Thor's Hammer owner Thor Diesendorf with the fire bricks he is making from waste sawdust at the
  2. Engineered minerals are melted in high-temperature, firebrick lined furnaces, refined to allow volatile materials to escape the “melt.” The melt flows out of the furnace through insulated channels and onto platinum-rhodium bushings. The glass melt is
  3. A bright amber similar to an Oktoberfest-style Marzen Lager, the Firebrick has a beautiful clear amber-red color and a smooth, sweet body. The notes of caramel, crusty bread, and a hint of spice accentuate a light, hoppy finish, making a versatile

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