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Make your own dining table. Kagan coffee table.

Make Your Own Dining Table

make your own dining table

    dining table
  • a table at which meals are served; "he helped her clear the dining table"; "a feast was spread upon the board"

  • (Dining Tables) The first dining tables of which survivors remain are the type known as refectory tables. They are made usually of oak, and one of the earliest, at Penshurst Place in Kent, has a typical thick top of joined planks supported on three separate trestles.

  • A table on which meals are served in a dining room

  • A table is a type of furniture comprising an open, flat surface supported by a base or legs. It may be used to hold articles such as food or papers at a convenient or comfortable height when sitting, and is therefore often used in conjunction with chairs.

  • The making of electrical contact

  • The manufacturer or trade name of a particular product

  • The structure or composition of something

  • brand: a recognizable kind; "there's a new brand of hero in the movies now"; "what make of car is that?"

  • give certain properties to something; "get someone mad"; "She made us look silly"; "He made a fool of himself at the meeting"; "Don't make this into a big deal"; "This invention will make you a millionaire"; "Make yourself clear"

  • engage in; "make love, not war"; "make an effort"; "do research"; "do nothing"; "make revolution"

Volume One

Volume One

First Part of Menu

Avant-garde fine dining? Can this be a reality in the city of Toronto, still relatively green in establishing its place in the highly competitive world of dining. Perhaps it is Chef Claudio Aprile's bold endeavour to introduce a conservative Torontonian palate to the somewhat new movement of Molecular Gastronomy that has all the buzz a-going. I was personally excited in partaking in a local "MG" experience, particularly after a recent trio of gluttonous MG-centered pleasures in Chicago (Avenues, Alinea and Moto). I also knew that my impression of Aprile's nascent work could end up being an unfair comparison to that of Achetz, Bowles or Cantu (who are all still very young), as honing in ones craft takes both effort and time. As the only chef who is currently serving up molecular gastronomic creations, Aprile is our industry standard, a position, I am sure we'll see more competition of in this fair city as the days pass.
Housed in a heritage warehouse building, the aptly named Colborne Lane (as that is the address) hides amongst other new contenders to the city's burgeoning restaurant scene, taking over the space of what used to be Cafe du Marche. Its physical appearance also challenges the visual senses. Lost are the days of fine dining with white linens and table cloths, Aprile (ex- of Senses) & Harji (of Blowfish and Kultura) take the pretentiousness out but leave the higher prices in. Don't get me wrong, Colborne Lane is still a restaurant that is lit by candlelight, but is also decorated by interestingly shaped light fixtures that appear to come out of an artist's garage. The establishment also leaves out the warmth and romanticism that one typically feels when out consuming a special meal, replacing it instead with a rather dark and cool room filled with mild rock 'n roll/alternative music and decibel breaking chatter.
Not quite a dining experience that caters to most patrons, the do-it-yourself tasting menu creates a situation where you, as the diner, possess the responsibility of making the most appropriate selection of courses. In that sense, one is challenged in how he or she will make or break his or her evening. Does one focus on meat-centrity or attempt to make a fine balance between courses (i.e. can you trust yourself to get enough vegetables with your meal, or order some light and heavier items)? Will one be bombarded with too many flavours from all ends of the spectrum or stay conservative with monochromatic familiarities? Does one try to select options that feature a logical progression in the course of the plates or does one choose on the basis of components of interest alone? And although there is much potential on paper with the items offered, and there is good use of fantastic ingredients, along with the application of nouvelle concepts and interesting dishware, Aprile's kitchen appears to try just a little too hard in winning over tastebuds. Conceptually the chef's work deserves great applause; I seriously appreciated his attention to the visual and textural game, however menu items provide too many tasting options on a single plate and end up overwhelming the diner's senses. Sometimes variety is a good thing. For Colborne Lane, it doesn't always work and can leave one slightly confused.
Additionally, with the advent of tapas sized dishes, one is required to select at least 3-4 plates in order to find satisfaction. So do consider ordering your own dish if an item peeks your interest, because there really isn't enough to go around to share. And although this result in many tastings for any given diner, it also contributed to a hefty final bill due to the increase in trapped white space found on each of the large platters. (A big thank you to KJ of SE and her kind and generous invitation for me to join in on an evening of lovely company).
Service is friendly and respective, and depending on who is serving you, you might also be gifted with silence inducing dry humour that is offered at the most inappropriate of times. (After we had finished our desserts, JL was asked how he enjoyed things and when he hesitated to reply, was hit with the statement that the server would send his insults to the pastry chef – a remark that seemed to stem out of nowhere. Poor JL! I must give kudos to our initial server who was more helpful, quite pleasant and patient with us (rather me, and my camera).) The kitchen does send out plates slowly, so be prepared to wait a little (or a lot) between courses.
Colborne Lane does successfully provide the city with a segue into an interesting and progressive movement in dining. It is a refreshing move from the tried and true establishments of yesteryear, but sometimes it is with ventures like these that can make one appreciate why the tried-and-true remain as such. Whether or not Toronto is receptive of such novel forms of dining is another issue that can only be tested with time.

Lunching at the Hug-A-Mug Café in Dawson Creek

Lunching at the Hug-A-Mug Café in Dawson Creek

I learned a long time ago that the best Cinnamon Buns, Carrot Cake and Nanaimo Bars in town are at the Hug-A-Mug cafe.

Good timing means getting a table for lunch. It's right downtown on 102nd Ave and a big favorite with the local crowds for lunch and informal get-togethers and meetings.

They make everything right in the kitchen so you can order a home made soup, pick your own ingredients for a sandwich, choose a salad and top it all off with your choice of the many delectable deserts laid out in front of you.

First thing in the morning, there is a steady stream of downtown business people coming to get their coffee, favorite breakfast food and the latest local news.

This cafe is known for its friendliness, wonderful food and big underwater mural. The only problem is choosing what you want from the menu. Everything is as good as Mom made it.

I love to go in early, order my favorite coffee, sit for a while and have mini-visits with the people that come in.

Less than a block from the Mile O Post, and right across the street from Alaska Highway House Interpretive Center this is definitely a great place to stop for lunch when you are walking around and exploring town.

make your own dining table

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