team buy sushi kai
HAI STREET IS EXPANDING! Come say Hai in New York City at one of our Urbanspace locations. Or, check out our newest location in Philadelphia - opening soon! See all of our locations here NEED A DELIVERY OR CATERING? Try Caviar for delivery. Need catering for your next party? Click here to let us know how we can serve you. Facts:Sport: RowingGames: Rio 2016Toronto 2015Born: July 5, 1987Age: 29Height: 197cmWeight: 100kgBirthplace: North Vancouver, British ColumbiaHome Province: British ColumbiaHometown: North Vancouver, British Columbia Kai Langerfeld’s first experience with rowing came when he was 13 and his father took him out in a boat during an Olympians get-together. He thought it was the worst sport he ever tried. Fast forward a few years to when he was at the University of Victoria and decided to give it another go, this time with success. In his second year he was a double gold medallist at the 2010 Canadian University Championships in the eight and the coxed pair.
A year later he added a bronze in the eight. Langerfeld went on to be a double silver medallist in the eight and the four at the 2011 Pan Am Games. After not making the Olympic team for London, he competed at the 2012 World Championships and won a bronze medal in the coxed pair. Coming back from a bulged disc in 2013, Langerfeldwas part of the four in 2014, winning his first World Cup medal, a bronze, in Lucerne and finishing fifth at the world championships. In 2015 he and the “True North Four” won another World Cup bronze medal in Varese, Italy and then narrowly missed the world championship podium with their fourth place finish. In between he won two gold medals at the 2015 Pan Am Games in Toronto as a member of the four and the eight. Family: Parents York and Donna Langerfeld… Brother Kalin and sister Ashley… His father competed in the quad sculls at Montreal 1976… Getting Started: Started rowing in 2009 when he was 21… While working at Costco he wanted to get back into team sports and thought of rowing because of his dad…
Outside Interests: Attended the University of Victoria for Social Sciences… Enjoys watching movies, listening to music… Odds and Ends: Favourite motto: “How we spend our days is how we spend our lives”… Notable International ResultsPan American Games: 2015 – GOLD (M4-), GOLD (M8+); 2011 – SILVER (M8+), SILVER (M4-) FISA World Championships: 2015 – 4th (M4-); 2014 – 5th (M4-); 2012 – BRONZE (M2+)Kai Cookbook Club teams up with walking Galway Food Tours The award winning Kai Cafe and Restaurant on Sea Road are joining forces with Galway Food Tours for 2017. The Kai Cookbook club which runs over 4 months beginning in January- lets diners experience some of head Chef Jess’s favourite cook books. Each cook book club will focus on the recipes from one book cooked Kai style. The featured cookbooks are beginning with Polska- New Polish Cooking by Zuza Zak on January 31st, followed by The Palomar Cookbook- Mitchell Beasley on February 28th, on March 28th it’s Simple effortless food, big flavours- Diana Henry and to finish on April 25th Gjelina- Travis Lett.
Explore your love for food with this gastronomic tour of Galway’s culinary hotspots.
jogos online de sushi magico Galway’s famous food culture is explored over a morning and takes in some of the city’s best known and secret food haunts with Sheena taking you on a food journey that is simply delish!
sushi delivery london notting hill Sheena will lead food enthusiasts around Galway’s finest food destinations. The tours will include an unforgettable trip to the now famous Galway Market and visits to award winning restaurants and cafes. Tickets are €75 for one Cookbook evening and one Galway Walking Tour are available in house at Kai.Kai Cafe and Restaurant and Galway Walking tours are social across all platforms, connect.Filled Under : Cookbook club autumnAwards for Kaibestcook book club at kaigalwaygalway foodGalway Food Toursirelandkailocalrestaurantwest
Food Made Good- Kai joins The Sustainable Restaurant AssociationSabi Sushi is always mentioned by the locals as the best sushi in the Sandnes and Stavanger region. I had to test the location in my home town once, and it was indeed great sushi. I just spent an hour looking through my Instagram feed, but I found the picture I took back in April 2014. Unfortunately that was my first and only visit to Sabi Sushi. Until this winter when the owner, Njål Solland, invited me to one of their dinner club evenings. His invitation was first and foremost to the new restaurant in Stavanger, Sabi Omakase, which I will write about next. However, he also wanted me to experience the dinner club concept they host. I brought my dad and we took the regional train from Sandnes to Hinna. One of the eight locations of Sabi Sushi is located here in the sports stadium of the football team Viking. This night was a special one, featuring a dinner club and a double winemakers’ event at the same time. Njål had invited the winemakers Nic Weis and Kai Schätzel to present their unique Rieslings from the Mosel and Rheinhessen region.
The dinner club concept is hosted two to three times per year, and turns the regular sushi restaurant into a gourmet restaurant with a tasting menu and wine pairings. The restaurant seated about 20 people this night. A few chefs and sommeliers were there, among them the assistant restaurant manager at restaurant Tango in Stavanger – Pål Gøran Pettersen. Next to us sat a nice couple from Sandnes who had recently moved back, after some years living in the north of Norway. Later, we shared a taxi with them home, where they told us how happy they were with the dinner club experience. I found it interesting that they had discovered the event through Facebook advertisement just a few days prior. Njål welcomed everyone, introduced the winemakers and kicked off the dinner club. Both my dad and I was familiar with some of the wines from both Nic Weis and Kai Schätzel already. My father is equally passionate about food as me, and knows a lot more about fermented grape juice. Although he cooks and enjoys wine more at home than in restaurants, he does not object to a night out.
Thank goodness for that, because this would turn out to be a long one. We sat almost 4,5 hours through the seven courses. A bit too long in my opinion, but the generous wine servings made it all worth it. This is sushi at another level than the daily menu you find at Sabi Sushi. It wouldn’t hurt with a few more nigiri pieces, or even a maki roll in the mix, though. Seven glasses of wine could certainly need a bit of starch in the stomach to hold on to. However, I can see that Sabi Sushi wants this concept to be a clear contrast to the regular dining experience here. Sabi Sushi have already taken ordinary sushi to a higher level. Where many of the cheaper sushi shacks use horribly unfresh ingredients, Sabi will not accept anything but fresh and local seafood. The dinner club has refined that meal even further. The wines of Nic Weis and Kai Schätzel are perfect for sushi. Some of them with more sweetness, but all of them with a nicely balanced acidity. I should admit that these type of Rieslings, especially from high quality producers, are among my preferred wines to drink in general.