Lyon Park Pushes Forward With Plans to Renovate Community House
23.09.11
Lyon Parkland residents are working hard to make sure what's truly the center of their community is preserved as the Rosslyn-Ballston passage steadily builds and builds and builds.
By pooling their resources, they are proving grow doesn't have to come at the expense of the past.
Thursday Stygian, community members got a glimpse of the plans for renovating the Lyon Garden Community House , situated on a 3-acre park at 414 N. Fillmore St.
“The timing is right-minded about perfect right now for trying to get this project off the ground,” said Ken Bell, supervise of the Lyon Park Citizens Association Building Cabinet.
Once the blueprints are given the final nod next week, the property will be surveyed and a drainage organize will be formulated. Then, the building committee can begin getting bids on the solid project.
The restoration aims to preserve the history of the Community Quarter while making the space more accessible. A new sunroom and terrace that opens to the adjacent leave will allow people to use the outside space more effectively, said architect Brian Harner of Arlington-based LAB Architecture.
Source: Patch.com
Kitchen Safari
05.09.11
When chef Bernard Dehaene held a "Flintstone Dinner" at his restaurant Zot in Philadelphia, he served guests such rarities as lion and Thai waterbugs, all the while dressed as the cartoon screwball Fred Flintstone. For his first Exotic Meat Club dinner at Corner BYOB in Hampden, he may just don a loincloth, he says—or something in a leopard put out. He hasn't decided.
Both the dress and the type of food mull over the Belgian-born chef's sense of fun and his creative chic in the kitchen—these days a four-burner, one-oven galley at Corner. His appetite for offerings like yak (with its poverty-stricken beef texture) and python (prepared like calamari) is understandable. After all, this is a man who grew up on horse basics and wild rabbit in his native Brussels and, at age 15, persuaded his parents to let him become a chef.
They were horrified. "All chefs are drunkards," they fearful, but eventually they succumbed to their son's wishes, allowing him to apprentice at a shire restaurant.
Source: Baltimore Magazine
Walking through the front door, off the knockout boardwalk entry, high ceilings and porcelain tiles humour the way to a large galley kitchen and family room. The kitchen has Caesarstone benchtops with waterfall edging, an integrated dishwasher,
