tequila report - Blog - Art Fair Insiders2024-03-29T04:40:33Zhttps://www.artfairinsiders.com/profiles/blogs/feed/tag/tequila+reportEast Lansing Art Festival—Plus a great Tequila Report— Searching for sushi with Barry Bernsteinhttps://www.artfairinsiders.com/profiles/blogs/east-lansing-art-festival-small-show-with-big-rewards2021-08-11T17:30:00.000Z2021-08-11T17:30:00.000ZNels johnsonhttps://www.artfairinsiders.com/members/Nelsjohnson855<div><p><span style="font-size:12pt;">Well,</span> <span style="font-size:12pt;">this show was last weekend. Usually it is in mid-May but because of COVID it was moved to August. It was cancelled last year.</span></p><p><span style="font-size:12pt;">They made it a smaller show, 85 booths instead of 150-plus. Also the competing craft show, on campus, was not moved to August, which would had made it another 300 booths.</span></p><p><span style="font-size:12pt;">That said, it is early August in the height of summer season in Michigan, and all the “Good Shoes People” are up north in their summer cottages.</span></p><p><span style="font-size:12pt;">Which means it was a Lowend selling show.</span></p><p><span style="font-size:12pt;">But, they were buying.</span></p><p><span style="font-size:12pt;">Itwas a nice setup. They had one block of 20 artists facing each other with the road in the middle. </span><span style="font-size:12pt;">The other 65 booths were on a straight line down a perpendicular street. </span><span style="font-size:12pt;">Only problem was, we were all crammed in side to side. I guess they forgot about COVID. </span><span style="font-size:12pt;">This is only the second show this year that has no spacing. The other one was the Bonita Springs shows.</span></p><p><span style="font-size:12pt;">That said, the show is held right in the heart of the business district with retail and food biz everywhere.</span></p><p><span style="font-size:12pt;">Normally, this show is held in mid May, the college is happening and professionals biz people are out buying. It is the only show there for the year.</span></p><p><span style="font-size:12pt;">I have done it since the 90’s, and it always been a $3-4K show, mostly Lowend sales. </span><span style="font-size:12pt;">When I found out it was only 85 booths, I was licking my chops. Unfortunately, the serious buyers never showed up. </span><span style="font-size:12pt;">But, a lot of artists had not done a show for a year,and they were hungry. They were happy to be out again. If they only made $1K, so what, it was money in the account.</span></p><p><span style="font-size:12pt;">I was fortunate to clear $3K, that is still a great amount for a two day small time show. We are not talking Saint Louis here.</span></p><p><span style="font-size:12pt;">My neighbor was a great painter who did a underlay map of Michigan with local scenes over painted, like the Mackinaw Bridge. Her fiancé was busy going back to the van for more stock all weekend.</span></p><p><span style="font-size:12pt;">I never saw any real big pieces go by me, and my booth was dead center, number 44. </span><span style="font-size:12pt;">Maybe they got picked up later or went out at either end. </span><span style="font-size:12pt;">The crowd was young and energetic, and valued our art. Lots of good comments. “That is seriously sick man!” </span><span style="font-size:12pt;">I think the May time is better and hopefully next year it will be there.<br /><br /></span></p><p><span style="font-size:12pt;"><strong>Now, how about a Lansing Tequila Report.</strong></span></p><p></p><p><span style="font-size:12pt;">The fourth time is the charm—finding a good sushi bar, with booze, in East Lansing.</span></p><p></p><p><span style="font-size:12pt;">I shared a room with Barry Bernstein for the show. He is more renowned than me, and that is not easy to do. </span><span style="font-size:12pt;">He has been out on the circuit for centurys. They are thinking of putting his face on Mount Rushmore in place of Crazyhourse—is that sick! </span><span style="font-size:12pt;">Barry does great ceramic pottery and gets into the best of shows, ahem, Cherry Creek next. </span><span style="font-size:12pt;">I was hoping rooming with him, some of that would rub off on me, besides his snoring.</span></p><p><span style="font-size:12pt;">I know, WTF, does this have to do with Tequila Report?</span></p><p><span style="font-size:12pt;">I am slowly getting there, I am using the Hemingway experience. Live, breathe, read, stay with me, if necessary drink a margarita. </span><span style="font-size:12pt;">So, Friday, after we setup, I said, “Let us go find a good sushi restaurant.” </span><span style="font-size:12pt;">Barry has eaten with me many times and usually likes my choices. </span><span style="font-size:12pt;">So, I used Google Maps and found four good sushi choices, none that I had been to before.</span></p><p><span style="font-size:12pt;">The first one we went to was four blocks from the show. </span><span style="font-size:12pt;">I got there first. </span><span style="font-size:12pt;">When I walked in I saw a small counter with chairs. Saw two people munching on a sushi roll. Saw no sushi refrigerated cabinet with fresh fish. </span><span style="font-size:12pt;">Perflexed, I looked at this small Asian man who pointed to the ceiling. </span><span style="font-size:12pt;">”What!” I exclaimed. “Menu on the ceiling, all rolls” he said.</span></p><p><span style="font-size:12pt;">I asked if he did Uzusukuri (a dish of sashimi grade whitefish sliced razor thin), he looked at me like I was a crazy man. </span><span style="font-size:12pt;">”We only do rolls, mostly for takeout.” </span><span style="font-size:12pt;">Oh, and they did not do any alcohol. </span><span style="font-size:12pt;">Wham,bam! I was out of there.</span></p><p><span style="font-size:12pt;">Barry had just pulled into the lot. He drives real slowly like most of the old farts that I grew up with in Saint Petersburg. God! Do not let me end up like this. </span><span style="font-size:12pt;">He is a safe driver, just slow…and very…steady. </span><span style="font-size:12pt;">So back to Google Maps and I find a promising choice—Korean Sushi Bar. </span><span style="font-size:12pt;">Let’s go.</span></p><p><span style="font-size:12pt;">I let him lead on this one. He had his GPS map on it, and you know how that can go. </span><span style="font-size:12pt;">We drove by the place twice before we found it. </span><span style="font-size:12pt;">We walked in, place looked promising. Saw a sushi chef slicing at the bar, thank God, she missed her fingers. </span><span style="font-size:12pt;">Waitress came and led us to a nice sunlit booth. My mouth was watering with anticipation. </span><span style="font-size:12pt;">I asked, “Do you sell alcohol here, like sake and beer.” </span><span style="font-size:12pt;">She solemnly nodded, “No!” </span><span style="font-size:12pt;">I was ready to leave but Barry was hungry and ready to eat. </span><span style="font-size:12pt;">So, I was all in.</span></p><p><span style="font-size:12pt;">The waiter brought us two bottles of water with iced cups. </span><span style="font-size:12pt;">Then, we waited, and waited,and waited, and she never returned. </span><span style="font-size:12pt;">We were out of there. Barry was hungry, but I was hungrier and wanted booze too. </span><span style="font-size:12pt;">I have never eaten sushi in my life without a hot sake and Sappharro beer.</span></p><p><span style="font-size:12pt;">We spotted a Thai restaurant around the corner. </span><span style="font-size:12pt;">”Let us do Thai, they always have booze,” says Barry. </span><span style="font-size:12pt;">I was all in. </span><span style="font-size:12pt;">At that point I would have eaten grilled Phad Thai off a heated sidewalk if I had sake too. </span><span style="font-size:12pt;">The place was around the corner from the Korean place. </span><span style="font-size:12pt;">It had a large takeout counter with menu boards hanging from the ceiling. </span><span style="font-size:12pt;">No alcohol served.</span></p><p><span style="font-size:12pt;">We said,”Loggone” and fled the place.</span></p><p><span style="font-size:12pt;">So Barry got on his phone and found a promising choice. It was billed as San Su, a sushi restaurant with Cocktails. </span><span style="font-size:12pt;">I was all in. </span><span style="font-size:12pt;">I followed Barry in his aging Ford-Michigan-encrusted-rusted-Upper Peninsula van. </span><span style="font-size:12pt;">We got lost again, fricking GPS. </span><span style="font-size:12pt;">But we got there. It is about 7:45 pm now. We have spent almost a good hour trying for sushi..with booze.</span></p><p><span style="font-size:12pt;">I loved the look of the place. </span><span style="font-size:12pt;">From the outside it was sleek charcoal building with large windows that went floor to ceiling. </span><span style="font-size:12pt;">You could hear people chattering while munching,the place waxed energy. </span><span style="font-size:12pt;">We walked in, and we saw about 25 people waiting in the lobby. </span><span style="font-size:12pt;">The place was fantastic, sleek tables, slim razor chairs,modern bowls and utensils. </span><span style="font-size:12pt;">The sushi bar was as long as a runway in Daytona with 16 empty chairs. Oops! </span><span style="font-size:12pt;">Sleek alcohol bar with slim high back chairs, nobody in them.</span></p><p><span style="font-size:12pt;">Hopefully, because I know at most sushi bars people want to eat at the table, not the sushi bar, Iasked, “Can we eat at the sushi bar?” </span><span style="font-size:12pt;">”We are short of staff, only seating at tables, it is a 30 minute wait.” The greeter said. </span><span style="font-size:12pt;">We were hungry, we’re not leaving here, this was our Alamo sushi moment, I would have traded my Jim Bowie knife for a set of chopsticks in a Mexican moment.</span></p><p><span style="font-size:12pt;">The lobby was jammed and I spied the empty chairs at the more empty bar. </span><span style="font-size:12pt;">I figured Barry and I could tell old Art fair war stories for 30 minutes. </span><span style="font-size:12pt;">And we did. </span><span style="font-size:12pt;">About 40 minutes later, our friendly host spotted us. </span><span style="font-size:12pt;">”I did not forget about you guys, but…I forgot there are three groups ahead of you. </span><span style="font-size:12pt;">”How much longer?” My head, inches off the bar, I was sake-driven with no prospect of salvation.</span></p><p><span style="font-size:12pt;">Then Barry made the best quote of the night which led to our salvation. </span><span style="font-size:12pt;">He said,”Well, maybe you should comp us a few beers for being so compliment rather then belligerent.” </span><span style="font-size:12pt;">The guy looked at Barry like he was talking Greek and walked away. </span><span style="font-size:12pt;">Soon, maybe five minutes later, this well groomed, and well built, guy shows up behind the bar-bar where we were sitting. </span><span style="font-size:12pt;">He was tiny, with a pencil thin mustache and he radiated confidence. </span><span style="font-size:12pt;">”So, do you guys want to eat appetizers here with drinks.” </span><span style="font-size:12pt;">Music to my ears.</span></p><p><span style="font-size:12pt;">Barry, mused for a minute, and asked can we do entrees too? </span><span style="font-size:12pt;">I shushed him and told tiny Mike (we found out he was the manager of the place) “please get me a large hot sake and a 16 oz Kirin beer." </span><font size="3">Barry did the same, without sake.</font></p><p><font size="3">(Stay tuned for the rest of the story. CM)</font></p><p></p><p></p></div>RECYCLE: FIRST TEQUILA REPORT OF THE YEARhttps://www.artfairinsiders.com/profiles/blogs/recycle-first-tequila-report-of-the-year2015-02-28T13:00:00.000Z2015-02-28T13:00:00.000ZConniehttps://www.artfairinsiders.com/members/Connie<div><p><span class="font-size-3"><strong>(For me) -- Tequila and Ice Fishing in Minnesota, Read on ...</strong></span></p> <p><span class="font-size-3">Since it is really cold (and did I hear, 11 inches of snow in Alabama today???), here is something to warm you up. I'm recycling one of Nels Johnson's early posts:</span></p> <p><br /><span class="font-size-3"><a href="{{#staticFileLink}}8869153860,original{{/staticFileLink}}"><img src="{{#staticFileLink}}8869153860,original{{/staticFileLink}}" width="300" class="align-left" alt="8869153860?profile=original" /></a>Well, here's a first. I am doing the "Tequila Report" before I do the blog of the show. What the heck!.</span></p> <p><span class="font-size-3">So, Ellen and I are in New Smyrna doing Images. Lucky for me, I have a two-year-old barter tab with Clancy's Cantina which I have not had a chance to use yet--$350.00 worth. That is a lot of shots and margaritas.</span></p> <p><span class="font-size-3">So, Saturday we invited noted Minesota glassblower, Doug Becker, to join us on a little Mexican extravaganza eating, drinking exposition. You gotta understand when you invite Dougie along that's like inviting a whole Minnesota brewery along for a tasting. He and his brother Joe could wipe out all the Wisconsin breweries in one nite's tasting. But, brave souls that we are, and we love him, we included him.</span></p> <p><span class="font-size-3">Clancey's has been in New Smyrna since the days I lived there back in the early eighties. They have moved twice, each time enlarging, into finally the old grocery store on the beach ...</span></p> <p><br /><span class="font-size-3">The rest of the goodies here:</span></p> <p><span class="font-size-3"><a href="{{#staticFileLink}}8869153860,original{{/staticFileLink}}">http://www.artfairinsiders.com/profiles/blogs/first-tequila-report-of-the</a><br /></span></p></div>Tequila Report: Los Angeleshttps://www.artfairinsiders.com/profiles/blogs/tequila-report-los-angeles2011-11-09T15:00:00.000Z2011-11-09T15:00:00.000ZConnie Mettlerhttps://www.artfairinsiders.com/members/ConnieMettler<div><p>Last week I was in Los Angeles attending the BlogWorld Expo, a tradeshow and media event for web workers in all kinds of media. Every tradeshow requires a few parties. Imagine <a target="_blank" href="http://213nightlife.com/wp-content/gallery/seven-grand/02-bar-hall.jpg"><img class="align-right" src="http://213nightlife.com/wp-content/gallery/seven-grand/02-bar-hall.jpg?width=250" width="250" alt="02-bar-hall.jpg?width=250" /></a>my surprise when the first party at <a href="http://www.yelp.com/biz/icon-la-ultra-lounge-los-angeles#query:icon%20nightclub" target="_blank">Icon</a>, a rooftop club in downtown LA, was sponsored by <span style="text-decoration:line-through;">Eu4rik</span> make that U4RIK, a tequila that was making its first appearance at the conference! Seemed to me there was no excuse not to attend. However, the complimentary tequila did not arrive that evening, supposedly stuck in traffic.</p>
<p>Next day, next party. Friday night we had 3 party invitations, first sponsored by <a href="http://www.livewyre.com/" target="_blank">LiveWyre</a>. Held at <a href="http://213nightlife.com/sevengrand" target="_blank"></a><a href="http://213nightlife.com/sevengrand" target="_blank">Seven Grand</a>, not far from LA Live, this is an amazing whiskey bar with a huge selection of whiskey, six pages of selections in the menu! The selection was so large that there was a library ladder that would slide along the back bar to access the top levels of bottles.</p>
<p>They specialize in pre-prohibition cocktails served in vintage glassware and the bar tenders were true artists. Glasses sprayed with a glazing of absinthe, hand mashed mint, burnt orange peel (they actually did burn it right there). Every cocktail was 'constructed.' Amazing.</p>
<p>I had a Duck Hunter, limited edition rare 10 year old Kentucky straight bourgon, stirred with Carpano Antica Formula & Amaro Lucano! Honey, let me tell you, this is NOT available in Coldwater, MI. Scott, my son who attended with me, had the New York Cocktail, made with Wild Turkey, shaken with fresh lime, grenadine & brown sugar, served up with the Absinthe rinse! Did I say this was an amazing place? Put it on your list for <a href="{{#staticFileLink}}8871896491,original{{/staticFileLink}}"><img class="align-left" style="padding:1px;" src="{{#staticFileLink}}8871896491,original{{/staticFileLink}}" width="300" alt="8871896491?profile=original" /></a>your next trip to LA.</p>
<p>We had dinner at <a href="http://masmalorestaurant.com/home/" target="_blank">Mas Malo</a>, a new restaurant based on simple, locally sourced and high quality ingredients, that is on the ground floor of Seven Grand. It is a converted jewelry store with amazing architecture and then there is the food! Mas Malo features a range of classic dishes, exceptional cocktails and an extensive tequila and mescal collection. Scott ate Goat Barbacoa and I had the Baja Shrimp tacos. Sorry, forgot to take photos of the food.</p>
<p>Then on to the conference's evening party at the <a href="http://www.jloungela.com/" target="_blank">J Lounge</a> on Olive Street, where I confronted the publicist for <span style="text-decoration:line-through;">Eu4rik</span> U4RIK and he apologized for the delay of the previous night's tequila. He has promised to send me a bottle and I'll be sending it on to one of the members here. Still I did my best to remain true to the tequila drinkers on this site and did a little tasting.</p>
<p>The J Lounge was another amazing location deep in the heart of historic Los Angeles. I do care about food and drink but even more was thrilled with the old restaurants and historic architecture we found in the vicinity of the Convention Center including the <a href="http://www.figueroahotel.com/" target="_blank">Figueroa Hotel</a>. I'll be back.</p>
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