McMinnville Farmers Market

Six Flags in Trouble

Eddi-bites feels for all food vendors affected....


Six Flags Files for Bankruptcy as Visitors to Parks Dwindle

By Steven Church and Dan Hart

June 13 (Bloomberg) -- Six Flags Inc., the owner of 20 theme parks, sought bankruptcy protection 3 1/2 years after Washington Redskins owner Daniel Snyder become chairman and hired new managers in an attempt to return it to profitability.

The New York-based company, which said in a statement that it had debt of $2.4 billion, filed a Chapter 11 petition today in U.S. Bankruptcy Court in Delaware.

Snyder began a shakeup of Six Flags in late 2005 after winning three seats on the board. The 48-year-old company hasn’t posted an annual profit since 1998 and posted losses of $558.8 million in the two years after Snyder became chairman.

Six Flags shares have fallen 86 percent in the past 12 months as investors have grown skeptical about the company’s ability to refinance preferred income equity redeemable shares, or PIERS, before their August redemption date.

The company is seeking court approval of a prearranged reorganization plan that will cut its debt by about $1.8 billion and eliminate more than $300 million worth of preferred stock obligations, Six Flags said in a statement.

The debt-for-equity exchange offers have ended since the company filed for bankruptcy, Six Flags said in the statement.

Six Flags had $79.4 million in cash and $2.31 billion in long-term debt as of March 31, according to its first-quarter financial statement.

Spokeswoman Sandra Daniels didn’t immediately respond to a voice mail left by Bloomberg News seeking comment.

To contact the reporter on this story: Steven Church in Wilmington, Delaware, at schurch3@bloomberg.net; Dan Hart in Washington at dahart@bloomberg.net.
Last Updated: June 13, 2009 11:42 EDT

FATHER’S DAY AT BISTRO MAISON, McMinnville OR

On the third sunday in june,

fathers all across the united states are given presents,

treated to delicious meals with family and made to feel special.

If you are still searching for that very special gift,

take the fathers and/or special gentlemen in your life to bistro maison.

And don’t forget a toast for dad.

A kir royale (or sparkling cider) will be poured for him,

so all can raise their glass to these special men in our lives.

FATHER’S DAY AT BISTRO MAISON

sunday, june 21, 2009

12noon to 8pm

Chef Jean-Jacques’ special father’s day menu

will be served from late morning to early evening.

in addition, our standard menu will be offered all day

quiche du jour : wild mushroom/tillamook cheddar cheese

or

soupe du jour: shrimp bisque/chive crème fraîche

or

salade maison: weppler salad greens/warm bacon/ toasted almonds/

local strawberries/raspberry walnut oil vinaigrette

belle pente chardonnay, yamhill carlton 06

LA JARRE BRAISE DU PORC

braised carlton farms very large pork shank

roasted root vegetables/ white truffle mashed potato

redman pinot noir, oregon 06

STRAWBERRY PROFITEROLES

homemade puff pastry stuffed with homemade strawberry ice cream

warm strawberry and honey com

pote

silvan ridge semi sparkling muscat

prix fixe $32.00

with recommended wine selections $50.00

for the kids

3 course menu with fondue, steak, french fries, & ice cream sundae

fun room with an arts and craft workshop to make fa

ther’s day cards
$16.00 per child

*AS WELL,OUR STANDARD MENU WILL BE OFFERED ALL DAY*

Deborah Chatelard
bistro maison

729 ne third street

mcminnville, or 97128
503-474-1888 f: 503-43

5-2228

www.bistromaison.com

Starbucks gives customers a double

Visit msnbc.com for Breaking News, World News, and News about the Economy

A Baghlan cheese project in Afganistan

Afghanistan, Baghlan Cheese Factory

This is totally something I want to learn more about!!! very cool. Anyone with info please email me at dinerbosschina@gmail.com.

Newsflashes

28 March 2007 | Baghlan Cheese Factory Inaugurated

Deputy Minister for Agriculture Jawad opened the Baghlan Cheese Factory in Industrial Baghlan on 28 March. The cheese factory project was implemented by the Dutch Committee for Afghanistan (DCA) and funded by the Government of the Netherlands.

The cheese factory project was part of a bigger project to rehabilitate the dairy sector in the province of Baghlan. The Netherlands established an ISAF-PRT in Pol-e Khomri, capital of Baghlan, from 2004 until 2006.

Wednesday's Wines, McMinnville Oregon

File under BRILLIANT! This little wine and cheese shop (plus other things) focuses on wines in the $15 - $20 range and local cheeses. The name means a shop for the wine you might drink in the middle of the week.

From the cheese counter (called Abbie & Oliver's Artisan Cheeses) we tried the Caveman Blue from southern Oregon and it was so worth the price. Truley a world class blue. Sharp and acidic with a shovel of the farm still in it...... Heaven.

Tuesday-Thursday, Noon to 5:30 pm
Friday-Saturday, Noon to 6:30 pm
Sunday & Monday, Closed

We're located at The corner of 3rd Street and Cowls (250 NE 3rd St) McMinnville, OR 97128.

Phone: (503) 857-5665

related links:

http://www.wednesdaywines.com/

Review for the cheese shop

Wednesday's Wines

The View Point Inn, Corbett, Oregon

The Columbia gorge area in Oregon has a bunch of things going on. Followers of this blog will remember that I came very close to purchasing a hotel on the other side of Columbia river a short while ago. Not going through on that particular project hasn't dampened my enthusiasm for the area at all. Further my prediction that the area's wine and eco tourism industry would prove resilient this year despite the financial down turn and a few big failures of key properties that were poorly financed is proving to be true. People possibly are choosing vacation and tourism destinations that are closer to home.

This isn't a review of the View Point Inn. I was only there for a few moments, only tried two menu items from the lunch menu and didn't take pics of the interior. My brief encounter with their food gave me the impression that the focus right now is on keeping the cost down. Lunch prices were very reasonable. The brunch menu looks fantastic and is still very affordable. Nothing on the menu for more than $24 and the average price is in the teens.

As a point of interest, the View Point Inn is where they filmed a lot of the movie Twilight...

The attention to detail in the restoration of this historic inn is as inspiring as the spectacular views of the Columbia river one gets while there. A walk through the restaurant and a sit on the patio is a very impressive experience.

view point inn

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Text From: www.theviewpointinn.com

About The View Point Inn

The View Point Inn is quite possibly the most charming, romantic and elegant place on earth. This 1924 Nationally Registered Oregon landmark boasts a rustic upscale charm with a dramatic panoramic view of the entire Columbia River Gorge. The historic boutique hotel and fine dining restaurant is nestled high on a bluff overlooking the majestic Columbia River with breathtaking sunsets and the sparkling evening lights of Portland and Vancouver.

Only 22 miles from downtown Portland, this fairy tale Tudor Arts and Craft style inn is perfect for any event any time of year. Located in the Columbia Gorge National Scenic Area, the inn offers a unique blend of mother nature, culture and civilization. Surrounded by forest, flowers and sunshine or raising a toast next to a roaring fireplace and everything in between, we can accommodate you and all your guests in style inside or out whatever the weather or season — Summer, Winter, Spring or Fall.

The View Point Inn is a graceful step back in time. The 30 x 60 Crown Point Dining Room still has the original (Timberline Lodge lighting designer) Fred Baker chandeliers and wall sconces. There is a huge Rumford designed fireplace to warm up and toast by in the cooler months. The Crown Point Dining room has five French doors which magically open west on to the Sunset Veranda. The glass enclosed 60 foot long veranda looks out to glorious sunsets over the Gorge. A long walkway, connecting the Sunset Veranda to the garden fountain, invites you to stroll to the expansive panoramic view point. This romantic setting lends itself to a simple gourmet dinner for two or a large scale banquet, private party or wedding.*

Special event options can be tailored to your heart’s desire. For example, our popular Roosevelt Suite is perfect for a private dinner party, honeymoon or weekend get-away. Stay overnight and enjoy your intimate soiree overlooking the Gorge, linger by the private upstairs fireplace after dinner, draw a hot bath in the claw tub and luxuriously soak into dreamland before retiring. Enjoy our complimentary continental breakfast or have our chef create a breakfast tailored to your sensibilities and taste buds. Your imagination, our event coordinator and executive chef can create the perfect size menu and celebration for an unforgettable experience.

Our fine dining restaurant serves lunch, dinner and Sunday brunch. We are a reservation only property that seats up to 125 people. The Crown Point Dining Room books out quickly for dinner, Sunday brunch, private parties, banquets, and weddings. We have five distinct overnight lodging rooms and gift shop with items from the Northwest and all around the world.

Are you an avid outdoor fan? Bicycling, hiking and wind surfing await you. The View Point Inn is nearby the famous Crown Point Vista House, Multnomah Falls and the town of Hood River. For a more detailed description see What's Nearby.The Inn is the quintessential European getaway right here in Oregon. An oasis of civilization amidst the glorious natural setting of the Columbia River Gorge. The right setting for any occasion any time of year, nearby everything you could possibly imagine. Whether a private dinner party in our Roosevelt Suite or a grand birthday, anniversary, wedding or family reunion. The View Point Inn is the perfect destination place for any event!

Next Pic is from their website.

Click on the pic to visit their photo gallery

Attempt to delay smoking ban fails

Smoking bans are fascinating and actually have a very long history. Their impact on restaurant and bar business is very debatable. Yesterday the Hong Kong government refused to put off the implementation of a ban on smoking in bars, clubs and mahjong schools. So, smoke is in the air!

The first recorded official ban on smoking was in Catholic Churches in 1590 by Pope Urban the VII (it included chewing and pipe smoking). The next big ban was a wooden government building in New Zealand. The most interesting stop, though on the Smoking Ban historical line is Natzi Germany. They get the mark for the first nation wide ban on smoking in modern times (1941). They banned smoking in most government offices, universities, hospitals and other places like that.

Adolf's disdain for any oral fixation is well documented but the order was based on research that is still considered relevant today (Karl Astel's Institute for Tobacco Hazards Research). The main idea though is that the notion to ban smoking publicly is not in any way new. Of course, lawsuit crazy Americans have inspired the most recent wave of laws in the US.

Most people who have experience with China will assume that a reduction in smoking is a low priority for the mainland but that actually is not the case. Smoking overall has been decreasing by 1% a year (actually a very big number) and the Olympics was supposedly a "Smoke-free" event. The central government has enacted a very serious plan to further support a reduction in smoking. Major chain restaurants like Pizza Hut have also had a huge impact on the public perception of smoking. Nevertheless, one wouldn't expect this to be something Beijing would stick their neck out for.

For us at EDDI-BITES, is issue goes beyond the arena health to the issue private vs public rights of space usage. In China a restaurant by definition is "public" space. In china a business owner does not have the right to deny service to anyone. "Sit-ins" are a common technique in contract and conflict negotiation. This is where a business like a restaurant will have conflict with a vendor and the vendor will organize a person to sit at each table all day long and not order anything. In this type of a case the owner can not remove them barring the owner have some sort of a special relationship with the area police.

In the past a restaurant space was defined as "private" in Hong Kong. This is what makes the issue so relevant to the Chinese government today. If a bar wants to cater to a smoking clientele they don't have the right to do so (as is the case in other places as well).

Property and business rights and the authority of Hong Kong law makers are what we feel are at issue in yesterday's action. 3 years ago the ban on smoking in restaurants and bars was passed with fanfare. The
Chinese government at the time interfered less with Hong Kong legal process. Today, because of the financial crisis social democrat Alber Chan Wai-yip wanted to put off the implementation of the ban on smoking in bars and clubs. There is good evidence to show that the ban increases sales in restaurants and decreases sales in bars. Here's where it gets interesting: They were told that they can not introduce legislation that crosses or interferes with government policy.

WOW!!!! Council president Tsang Yok-sing (jasper - appointed by Beijing and one of the biggest Beijing butt kissers in Hong Kong) issued the statement. He did say that they can try to get a signature from the guy with the next biggest office (in this case the chief executive - also a Beijing appointee). Small business owners should not passively observe this. It is significant, the merits of the smoking ban aside.

In the US now smoking bans are on the books in many places. They are largely unconstitutional. Nevertheless, most people in the states support a ban on smoking around food. Why work to turn back the clock when most people want a smoke free environment anyway? Bars are a different story and the data really does support a change in policy.

Our general feeling regarding Hong Kong is that the ban will not overtly hurt bars because enforcement is going to be lax. The city can't even enforce basic hygiene standards in restaurants. It's easy to photograph cooks not wearing hairnets, gloves or face masks. We have even collected a picture of a restaurant manager smoking in a cold kitchen area. That's definitely a case of smoking illegally already. Is it really reasonable to add more to enforcement's plate at this time? Pick any major regulatory point for restaurants and bars (fire safety systems, ventilation systems, etc...) and you will find that enforcement in Hong Kong is dismal at best.

Hong kong people may not want to hear this but standards in Hong KOng are bellow standards in Shanghai. Not regarding what is on the books but regarding enforcement. Why? Because Shanghai people know the law and there is always someone in the mix who will threaten to report you if you don't give them money. So you make sure your cook has the face mask on. It's that simple. In Hong Kong people rely on the regulator's to do their jobs. Most offices are very over worked. Now is not the time to add another layer of responsibility.

Gregory David Duerfeldt

..........................
Attempt to delay smoking ban fails
From the SCMP Tuesday May 12, 2009 A last-ditch attempt by a legislator to delay by two years the imposition of a smoking ban in nightclubs, bars and mahjong schools has been defeated.

Legislative Council president Tsang Yok-sing ruled that the attempt breached a ban on lawmakers introducing bills related to "government policy".

League of Social Democrats lawmaker Albert Chan Wai-yip, who initiated the move, criticised Mr Tsang's ruling as making a mockery of the legislature's power but said he was not too surprised by the result, given the non-democratic political system.

Mr Chan's bill sought to defer the implementation date of the smoking ban in venues like bars, clubs and mahjong schools by two years to July 1, 2011.

He said the deferment would help tide those establishments over the current economic downturn.

In his ruling, Mr Tsang said: "The amendments to be effected by Mr Chan's bill would defer the implementation of the smoking ban ... by a period of two years. As such, Mr Chan's bill clearly impacts upon government policy and the effect cannot be said to be negligible or minimal."

Accordingly, he ruled that Mr Chan's bill might not be introduced without the written consent of the chief executive.

Mr Chan said yesterday he did not intend to pursue the matter further.

"If the government is so eager to protect people's health, why does it not ban wine as well?" he asked.

He also said Mr Tsang's ruling had deprived the Legislative Council of a chance to review a bill it endorsed three years ago.

The amended ordinance extends no-smoking areas to indoor areas of all restaurants, workplaces and some public outdoor places. Some premises, like bars, nightclubs, mahjong schools and massage parlours, were allowed to delay the changes until July 1 this year.

"The economic situation now is totally different from that three years ago," Mr Chan said. "What legislators thought was suitable then might not be timely now."

Lillian Chan Yun-lin, convenor of the Entertainment Business Rights Concern Group, expressed "extreme disappointment" with Mr Tsang's ruling and accused it of "effectively killing their business".

"The smoking ban will drive away more of our smoker customers. We are not against anti-smoking [initiatives], but just want more time," said Ms Chan, whose group is a coalition of entertainment premises.

"If the government wants people to quit smoking, it should enhance education and not do so at the expense of our business.

Related links and references:
http://en.wikipedia.org/wiki/Tsang_Yok-sing (Right)
http://en.wikipedia.org/wiki/Albert_CHAN_Wai-yip (Left)

As easy as ABC : American-born Chinese are on a roll in the mainland's dining scene

>By David Eimer of the South China Morning Post
May 11, 2009

When Alan Wong arrived in Beijing in 2000 he was a 24-year-old intern at a property company looking to spend a year on the mainland before returning to his native California to study law. Nine years later, Wong is a successful restaurateur and leads a burgeoning pack of American-born Chinese (ABCs) who are shaking up the capital's dining scene. Stepping out from behind the sushi bar of his latest outlet, the second branch of his popular Japanese-themed restaurant Hatsune, Wong has every reason to be content. He owns or is a partner in eight restaurants in Beijing and Shanghai, with a ninth set to open next month. He says the secret of his success is simple. "My business is not really like a business. It's just what I do - it's who I am. I don't consider it work - it's just part of my personality. The restaurants are my hobby and my staff are like my kids. Every aspect of my life has to do with the restaurants," says Wong. It didn't hurt that the property company he interned at was owned by his multimillionaire father, who bankrolled Wong's first restaurant. Even so, in a city where diners are notoriously fickle and restaurants open and close on a weekly basis, he has succeeded where many have failed. In part, that's because Hatsune was the first California-style Japanese restaurant in Beijing. More importantly, though, Wong aimed his restaurants at westerners, just as more and more of them were flooding into Beijing. "I can't target the Chinese because I'm not Chinese. I don't consider myself Chinese - I'm an American, a foreigner," he says. "However, I always thought that if you open a restaurant targeting foreigners, then if it's successful the locals will come out of curiosity." Now, 40 per cent of his customers are mainlanders, with that number rising as the global financial crisis takes its toll on Beijing's expatriate community. And while his baggy jeans, sneakers and T-shirt betray Wong's Californian upbringing, his ethnic background as the son of a Taiwanese couple who emigrated to Sacramento gives him a decided advantage over other foreign restaurant owners. "It helps in building relationships with the local officials," says Wong. "It's a novelty for them. At first, they say, 'Oh your English is really good.' Then they realise that English is my mother tongue and then they ask questions like, `Who are you then?'. The fact that I look Chinese but I'm not Chinese is a topic for them to talk about and the more you have to talk about with people the better your relationship with them is going to be." If Wong is the undisputed star among ABCs in the restaurant business in Beijing, then Handel Lee is their godfather. Best known for being the driving force behind Shanghai's Three on the Bund complex and the redeveloped Legation Quarter in Beijing, now known as Chi'en Men 23, the 47-year-old lawyer from Washington opened The Courtyard, the capital's first upmarket restaurant serving foreign cuisine, in 1996. "I did The Courtyard because there were no standout places to eat, apart from in hotels. They just didn't exist in Beijing then," says Lee. But just as Wong was helped by his father financially, so too was Lee able to grab perhaps the prime spot for a restaurant in Beijing, literally next door to the Forbidden City, because it was once owned by his mother's family. Eileen Wen Mooney, the author of dining guide Beijing Eats, says Lee's legendary connections are the key to his success. "He's a guy with the right relationships to get historical places like the Legation Quarter," she says. And like Wong, Lee believes his ethnicity was a benefit in building that guanxi [connectedness]. "I think it did help. There's a connection, almost an intimacy, with the locals. If I was just an ordinary American from Grand Rapids, people might not have helped me so much," he says. But not all ABC restaurant owners have the advantage of rich parents or a bulging contact book. Leon Lee's first experience in the food and beverage industry was waiting tables in his dad's Chinese restaurant in San Francisco. After moving to Beijing in 2004, he is about to open Apothecary, a cocktail bar cum restaurant. Lee, 36, sees being an ABC as a hindrance as much as a help. "My train of thought is very western and a lot of the locals can't accept that. A lot of times, you get kicked around because you don't look like a foreigner, but act like one. "So they treat you as local Chinese when they want to, but they'll treat you like a foreigner when they need to take advantage of you," he says. Nevertheless, he sees Beijing as a prime destination for anyone in the restaurant business, a reflection of the fact that the first privately owned restaurant in the capital only opened in 1980. "It's still frontier land, the wild east. There's a whole world of food that doesn't exist here, or it exists in different qualities, which you can bring here. There's huge room for growth and diversification," says Lee. Many ABC restaurant owners are moving to fill those gaps. San Diego native Jen Lin-Liu spent two years researching her book on Chinese food, Serve the People: A Stir-Fried Journey Through China, before opening the Black Sesame Kitchen, which offers gourmet dinners and cooking classes in a courtyard off the hip hutong of Nanluoguxiang. "There are definitely going to be more private kitchens like mine. It's a concept that's already taken off in Hong Kong and to some extent in Shanghai. You're going to someone's house for dinner, not eating out in a chain restaurant," she says. "I think in the future there are going to be far more niche restaurants for people who really care about food." Richard Wang, another southern Californian transplant, opened the All-Star Sports Bar & Grill on the night of the opening ceremony of the Olympics. "I think ABCs have seen a lot more than the local community in terms of restaurant concepts," he says. "When I came here it was all state-owned establishments or hole-in-the-wall places in hutong. That's changed, but we've all seen things overseas that no one has done here yet." Knowledge of the latest western dining trends is something locals can't compete with. "Having that experience of New York or LA is a great advantage when it comes to opening a great place in Beijing," says Handel Lee. "You know what works, so it becomes a question of execution. A lot of the local guys don't fully understand how a great place works because it's an alien concept - they haven't seen it at first-hand." Few ABC restaurant owners, however, are prepared to challenge the locals by opening places serving Chinese cuisine. "From the perspective of foreigners, there aren't that many restaurants catering to them. But from the Chinese perspective, there are lots of restaurants and different varieties of them. You can't be a foreigner and think you're going to take some of that market," says Alan Wong. Nor is he going to open any branches of his restaurants in the US. "I think they'd do very well, don't get me wrong. But I think if I went back to the States, I would like to quiet down my life a bit. I'd want to open something very small, like a 20-seat sushi bar with me as the chef," he says. Until that happens, it's a safe bet Wong's empire will keep growing.

HOFEX Friday 2009

Most vendors report fewer but higer caliber visitors this year.

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HOFEX 2009 Friday