Moveable Feast Groundbreaking

Moveable Feast Groundbreaking
Originally uploaded by mrtoastey

Congratulations to Moveable Feast, who broke ground on their new home in downtown Lexington, Ky.

The whole set is here.

Rakadu Gypsy, The Mezmer Society and Pezhed at Al's Bar

Rakadu Gypsy, The Mezmer Society and Pezhed at Al's Bar
Originally uploaded by mrtoastey

August, of The Mezmer Society

Rakadu Gypsy, The Mezmer Society and Pezhed at Al's Bar
Originally uploaded by mrtoastey

Another great night photographing my wonderful, talented dancer and musician friends. Thank you, all!!

The full set is here!

Head Tracking for Desktop VR Displays using the WiiRemote

portraiture

A portrait that I did for local publication Southsider.

clipped from www.smileypete.com IN THE KITCHEN WITH Jeff Mayer and Rob Perez Saul Good Pub and Restaurant Saul Good's executive chef Jeff Mayer (left) and proprietor Rob Perez. photo by: Mick Jeffries.

Bitters: To Make or not to Make?

clipped from www.chow.com Bitters are potions that, with just a few drops, add backbone to a cocktail: The Sazerac wouldn’t be what it is without them. The best-known commercial bitters are practically household names: Peychaud’s, angostura, Regans’. Most were created during the golden age of the cocktail, at the turn of the 20th century, so it was high time for CHOW to try our hand at some. (We’ve also thrown in a couple of wild-card mixes for good measure.) But because the makers of the commercial varieties have kept their recipes under lock and key for over a century, and because they use such varied, hard-to-find ingredients—uncommon barks and dried berries among them—we can’t claim to have re-created them faithfully. Instead, consider these our own riffs. And rest assured they’ve been road-tested in a cocktail or two.