The Final Best Of 2006 - Happy New Year !

Well my friends this is it! Last post for 2006. When we are back next Monday it will be 2007. So I will do my best to go out with a Best Of 2006 that can make a difference for your New Years Eve party. There is three things to the last party of the year that is almost universal. In most places you will be served or serve Champange, Smoked Salmon and Caviar. The reason for that is that all three of these delicacies are considered the Best of the Best. So here are my last picks for Best Of 2006:

Krug, Clos du Mesnil 1995
When it comes to luxury champagne, this really is the tete du tete - literally head of head, or top of the top. It comes from one small walled vineyard of just 4.5 acres that is planted entirely to chardonnay, so the champagne is what's known as a Blanc de Blanc. It's also extremely rare as only 12,624 bottles were produced in the 1995 vintage. Any other vintage Krug will be just as great of a choice, but this one is my personal all-time most favorite champage!

Pol Roger Brut 1998
Pol Roger is not nearly as well known in America as it deserves to be, but the fact that it is the most expensive vintage fizz on the market - excepting, of course, Krug, which is in a class by itself - shows that enough people are aware of its virtues to keep the price high. A complex and mouth-filling fizz worth every penny of the premium it commands. All his vintages are outstanding. Even the less expensive cuvees are just outstanding. You can not go wrong if it says Pol Roger on the bottle.

Dom Perignon Rose 1995
Rose Champagne used to have a vaguely declasse air about it, it was not considered a serious champagne. But not any more. The ladies love these pink bubbles. Sales are soaring and there is now a general shortage these days. DP's rose is one of the very best, redolent of strawberries and cream, and a fine demonstration of the God Father of champagnes style of delicacy and finesse. Actually you cannot go wrong with a vintage Dom Perignon. They are just world class!


When it comes down to the smoked salmon there is only one choice that is acceptable. Balik Of Switzerland. But not any Balik, only the filet of Tsar Nicolaj. This is the smoked center cut of the salmon filet that has been cold smoked according to an old, secret receipe - the way the last Tsar had his own salmon smoked. As a result, you cut this smoked salmon in nice little medallions and serve them just with a touch of creme fraiche and a wedge of lemon. It is the ultimate experience. After that you will refuse the other stuff that claims to be smoked salmon. In the US you need to order the real Balik online!


Last but not least we need to talk about caviar. If you want the Best of the Best then there is only one caviar for you. Imperial Osetra Caviar. There is two things to it. One; this caviar can only be from Iran. Do not accept caviars from Russia or any other place to be sold to you as Imperial Osetra. These are knock-offs. The only real and original Imperial Osetra Caviar comes from Iran and Iran only! Second; for the ultimate pleasure the caviar needs to be fresh. Not pasturized or tempered with in any other fashion. There only a few places in the world, where they will have fresh, daily flown in Imperial from Iran. The Foodhalls at Harrods in London, Feinkost Kaefer in Munich, Lafayette in Paris, Dean & Delucca in New York etc. If you do not have access to any of these highend places then my tip for you is The Browne Trading Company. This is one of the finest offerings of gourmet foods and specialty items online. Browne has a nice selection of Iranian Caviar and a great caviar line from my Gourmet Brother Daniel Boulud. You cannot go worng with these guys!

Gurkha Cigars - The Best Of 2006 !

My heart beats for Cuban Cigars and everybody knows that. The Hoyo's De Monterrey's are my all time personal favorites. But this year I have no choice but to introduce you to a non-cuban cigar as my top pick brand for 2006. Although the Cuban Cohiba Behike has been touted as the world's priciest current-production cigar, it is my duty to report that Gurkha's His Majesty's Reserve is currently the worlds top expensive cigar with a suggested retail price of $750.00 per cigar. Gurkha is making some of the world's most premium cigars. Lately I have tasted some of their incredible sticks and I have to tell you that these cigars rock! Recently the President of Gurkha, Kaizad Hansotia announced that they are releasing the next most expensive cigar in the world, the Gurkha Black Dragon Special Edition. Gurkha cigars are of unparalleled quality and they also are one of the most creative cigar brands out there coming up with new and exciting cigars, packages and accessories all the time. As I mentioned; They are currently producing the world’s most expensive cigar, which is His Majesty's Reserve. The HMR retails for $15,000.00 per box of 20. Less than 100 boxes are produced each year. I had the pleasure to smoke this cigar, which is aged and infused with Louis XIII cognac. At first I was skeptical about the idea to infuse cigars with cognac which separately happen to be two of my favorite vices. I wont lie to you - this cigar is simply spectacular! The cost is justified since the infusion process involves an entire bottle of Louis XIII cognac. But now I'm looking forward to lay my eyes and hopefully my hands too, on one of these new and elusive Gurkha Black Dragon Edicion Especial cigars. They come at 100 pieces in a unique antique camel-bone humidor from Northern India. Priced at $115,000, this latest limited edition offering from Gurkha is made with a Connecticut maduro wrapper from a vintage 1990 crop, a 15-year-old Cameroon binder, and a 12-year-old Dominican filler. Only 500 cigars passed the final inspection, and those 500 were then aged for 10 years to give them a smooth, slightly spicy flavor. That makes only 5 boxes of these so far! Lets hope that some of us will get the privilege to smoke one of these treasures and lives to tell us about it. As always; You heard it here first!

Red King Crab - Bocuse D'Or 2007 !

January 23rd and 24th, 2007 in Lyon France will be held the annual and the world'’s most prestigious cooking competition; the Bocuse d'Or 2007 . There are 24 countries amongst the finalist that will try to reach for the worlds biggest culinary trophy. Every year there are pre-selected ingredients that are the theme for the cooking. This time the selection are Bresse Chicken, Norwegian White Halibut and last but not least the Norwegian Red King Crab.
Of all species of shellfish, Norwegian Red King Crab is one of the most outstanding and impressive you can serve. The meat of the legs and claws has a naturally sweet taste. The meat is extremely versatile and can also be steamed, boiled and baked. It works well with a variety of different spices and seasonings.
Norway's catches of Red King Crab account for only a small percentage of the world'’s total. Despite this, Norwegian Red King Crab is attracting attention in the world markets mainly because of its impressive size and meat quality. It weighs 10 pounds on average, while crabs from the world's largest catching ground, Alaska, have an average weight of only about 7 pounds.The fishing of Norwegian Red King Crab takes place in the northern part of Norway, using small coastal vessels. The vessels carry a maximum of 30 crab nets and have a short distance to travel to reach the receiving facilities. This means that the crabs are caught in limited numbers, making it possible for the fisherman to handle each crab individually, reducing the stress and damage to the creature. Both the condition and survivability of the crab benefit from these gentle catching methods. This care and attention, when used throughout the process, from catch to production, give the Norwegian Red King Crab a distinctive quality advantage.The Red King Crab was introduced to the Murmansk Fjord in Russia in the 1960s and has since spread to large areas in the southern Barents Sea. In the autumn of 2002, Norway started the commercial catching of Red King Crab. At that time, 127 vessels were licensed to participate in the catching, and the quota was set at 100,000 male king crabs. For 2006, the quota for Red King Crab in Norway was set at 280,000 male crabs. They are available in Europe. If you want to try Red King Crab in the US, you will have to ask your fishmonger for Alaskan Red King Crab. They both are fantastic and I'm looking very much forward to see what my Gourmet Brothers will do with these at the competition. We will cover the wining dishes for sure!

New - Pure Cashmere Bed Sheets !

One of the places where luxury can come true is actually in your bedroom. Besides the bed and the mattress, the bedding itself is where you will be able to enjoy the differences in fabrics and quality. Now there is a new product that you need to know about. Manrico, an Italian company has invented pure Cashmere bed sheets. Cashmere is one of the richest and most luxurious fabrics and natural fiber on this planet. It is used to produce some of the best suits. The material has never been used though to produce sheets. Well this has now changed. Cashmere sheets are a sensual experience; it begins with lightness and elegance, and then amazes by unfolding its natural properties of thermo-regulating the human body, according to ambient temperature and humidity. And it is the bed, the place where we spend more than one third of our existence, that benefits most from these sheets; it seems to acquire a new exotic soul, which reflects the natural elegant lines. Pure aesthetics. An extremely personal pleasure that you should afford yourself. It is a bit on the expensive side, but I'm sure you expected that. As always you heard it here first!

Best Sportscar 2006 - The Koenigsegg CCX !

No, we are not talking Ferrari, Porsche and Lamborghinis. The superlative sportscar to own is a Koenigsegg CCX. You may never heard this name before and I don't blame you. The inventor of this high-performance automobile is the Swedish fellow Christian von Koenigsegg which was born in 1973! He put this company together when he was only 22 years of age! Koenigsegg grew up with the dream of creating the perfect sportscar. After several years of planning he launched the Koenigsegg project in 1993. Designer David Craaford provided a design concept following Christian'’s guidelines. A tight-knit group was gathered and a prototype was assembled, the success of which enabled the foundation of the Koenigsegg Automotive Company. Koenigsegg receives major backing from Volvo, which kindly provided access to their wind tunnel as well as providing financial aid. Volvo's parent company, the Ford Motor Company, supplied the original Koenigsegg with a V8 engine ; however, Koenigsegg now comes with their own engines. On February 28th, 2005, at 12:08 hrs local time, in Nardo, Italy, the Koenigsegg CCR broke the record for the fastest production car in the world, having attained 388.87 km/h (242.91 mph), breaking the record previously held by the McLarenF1. The record was held until September 2005 when the long awaited Bugatti Veyron broke the record again at 407.5 km/h (253 mph). In May 2003, on the San Francisco to Miami Gumball 3000 Rally, the first Koenigsegg CCR in the United States received the biggest speeding ticket in the US ever; 242mph in a 75mph zone somewhere in west Texas. Two Koenigsegg car models appear in the XBox360 racing game "Project Gotham Racing 3" and also in "Need for Speed Carbon".
Since the first production car rolled off the assembly line in 1996, Koenigsegg has shipped ultrafast autos to the Middle East, Hong Kong, Eastern Europe, Russia, Britain, and Japan. Everywhere, it seems, except to the U.S., because Koenigsegg's cars have not met stringent U.S. safety and emissions standards. That's about to change. The new 2006 Koenigsegg CCX is an evolution of the previous record-breaking design, tweaked to meet U.S. standards. Not to worry, the car retains its speed rating, and it's the industry's only car with 806 horses under the hood. That's nearly twice the horses in Porsche's top-of-the-line 911 GT3, and more powerful than Mercendes-Benz' supercar offering, the SLR McLaren. The CCX carries a supercar price tag - $722,534, fully equipped and before taxes. The price even includes driving lessons from the world record-setting driver himself, Loris Bicocchi. Christian von Koenigsegg estimates his company will ship 20 to 25 cars the next 12 month alone, doubling the company's entire output over the last 10 years. That means even if he's wildly successful, the car is going to be scarce. This car is perfect for those who find that the Lamborghinis and Ferraris have become too common, too pedestrian! Check it out before you buy your next car!

Simon Sez Santa - Your Silly Holiday Link!

Santa is waiting for you to discover the right commands that will make him perform his hidden jokes and silly routines. Just type in a single word or phrase, such as "sing" into the command box below the video player and watch what Santa does in return. He'll do just about anything you want. Try these: drink beer, belch, spit milk, jump over chair, yodel, backflip, riverdance, splits, punch elf... The list goes on and on and on. Your kids will love this one! Happy Holidays!

Best Dining In Las Vegas 2006 - Joël Robuchon !

I watch all the Chefs out there very carefully. Once or twice a year I mention the top three, sometimes the top ten Chefs either in one country and at other times world wide. Cooking at the top level is a young men's game. Once they made it to the top, these guys usually do not last too long after that. When they step back from the stove and become celebrities, entertainers, business men and publicists, I usually consider them retired and do no longer rate or recommend their cooking. However, Frenchman and Gourmet Brother Joël Robuchon is my exception, a Chef who has remained a pick in retirement. His first restaurant, Jamin, set a Michelin record by earning its third star two years after it debuted in Paris in 1981. When Robuchon closed Jamin in 1993 and opened Joël Robuchon in Paris in 1994, the stars followed. Two years later, he announced his retirement at the age of 51. He wrote cookbooks, appeared on French television, and performed consulting work. But Robuchon was unable to stay away from the stove. In 2003, he reentered the restaurant business with L'Atelier de Joël Robuchon in Paris, a casual establishment that opened franchises in Tokyo in 2003 and in Las Vegas in 2005 and now at the Four Seasons Hotel in Manhattan and more are planned for other cities worldwide.
The Las Vegas L'’Atelier is located in the MGM Grand hotel and casino and is twined with the formal Joël Robuchon at the Mansion. The openings of the Las Vegas establishments was the Chef'’s foray into America. L'Atelier is distinguished by its open kitchen surrounded by chairs from which you can watch the preparation of a course before it is placed before you. Make sure you sample Robuchon'’s world renowned potato puree. This L'’Atelier variant of comfort food also contains truffles and accompanies a free-range quail stuffed with foie gras. A dish fitting for Las Vegas.
The Mansion's interior will take your right to the Champs-Elysees. The Mansion'’s a la carte menu features another of Robuchon'’s greatest hits; a version of his caviar and cauliflower cream dish. The restaurant offers a 16-course tasting menu that permits Robuchon to show his incredible range with delicacies such as sea urchin flan flavored with fennel and a frog leg fritter with chanterelles mushrooms.
Robuchon may be retired, but with these two Las Vegas establishments, he demonstrates that restaurants bearing his name still are on top of the culinrary world. When in Vegas, go eat there. You wont find Joël at the stove, but so aren't any of the other guys whom opened namesakes in Vegas. This one is my pick for the Best of 2006 in Las Vegas!

Byblos Des Neiges - Your Ultimate Last Minute Ski Trip!

If you are a regular or even a subscriber of VONCIGARS, this is your last minute destination. Lets say you had a real good year and business went well. Lets say you love traveling to Europe, specifically France. Lets say you want some winter wonderland and you do not mind some winter sport. And last but not least; lets say you love food, wine, spirits and specifically the great smokes of this world - well than this is the trip you need to give to yourself! The original Hotel Byblos in St. Tropez has been one of the destinations on the French Riviera for decades. One of the true original hangouts of the jetset. Superlative hotel and always at least 2 stars Guide Michelin to accommodate the hungry. What fewer people know, is that Antione Chevanne has put up a second Byblos in the French Alps to accommodate your winter holidays in style. The Hotel Byblos Des Neiges in Courchevel. This place will blow your mind. The hotel offers an in-house ski rental service, immediate proximity to two lifts, and access to the seemingly inexhaustible terrain of Les Trois Valles, a region that includes Courchevel and three other major ski areas, all linked by lifts and trails. Off course the hotel features an astounding restaurant, that accommodates your highest expectations and it also features a Spa that will lead your lady to happiness. But what will set this trip apart from any other ski trip is the Cigar Lounge that expects you at the Byblos. Here, Antoine Chevanne invites you to truly explore new flavors and smoking experiences. There are 85 cigars on the lounge's menu. Chevanne chose not only what is considered the best brands, but only the best frontmarks within each brand. And the man has great taste. Not surprisingly, the menu comprises of mostly Cuban masterpieces, including Cohibas in seven sizes. The assortment offers something for everyone: tastes ranging from dainty to forceful, in shapes from petit lonsdales to pyramids to churchills. The lounge even proffers hookahs filled with exotic tobaccos from the Middle East - an option especially popular with female guests, who tend to enjoy the light, cool smoke. Each cigar is prepared by a Byblos staff member, who clips and lights it and then provides a selection of chocolates that Chevanne has chosen to complement it. Chevanne designed the cigar lounge with a decor that blends comfort and elegance with the rustic feel one expects to encounter in a tiny alpine town. For practical purposes, he divided the cigar lounge from the rest of the bar with glass doors, enabling smokers to remain within sight of their companions who prefer less smoky surroundings. A DJ spins cool, contemporary music for both the bar and the lounge. You combine a world class Spa, with a world class cigar lounge and you add a world class restaurant with world class wine and spirits and you put that arrangement into a world class ski resort in the French Alps - well my friends, what can I say - this is our place!

Newton Unfiltered Merlot - My Pick For Best US Merlot In 2006!

Widely acclaimed as a California wine trailblazer, Newton was one of the first wineries on Spring Mountain, a rugged yet serene appellation located west of St. Helena on the eastern flank of the Mayacamas range which separates Napa and Sonoma Valleys. The Newton Vineyard was established in 1977, by the founders Dr. Su Hua and Peter Newton. For many, many reasons, this is my personal favorite estate in all of California. Newton's approach to their stellar Unfiltered Merlot is meticulous, using techniques based on an old-world style including natural fermentation and bottling without filtration. The grapes are handled with care, hand-picked in small lots and transferred for gentle pressing to the Spring Mountain cellar. Barrel aging takes place in a cave built into the mountain directly underneath the winery. The Unfiltered Merlot is always bottled without fining or filtration which may remove some of the subtleties and distinctive characters produced in the vineyards. These purist traditions take more time and care, but this outstanding Unfiltered Merlot produced in this mountain vineyard deserves special appreciation. This is a truly lip smacking Merlot. Full of black and red currants, sweet black cherries and chocolate. It has great depth, a full body and sensational color. The grapes are from the oldest vines on the Newton estate. Most of them are over twenty years old. Thus, the vines produce small fruit with intense characters. They are naturally fermented and aged for two years in handcrafted French oak barrels and bottled straight from the barrels, without any filtration. You will have to find this Unfiltered Merlot. It wont be easy. Most of the Newton Unfiltered Merlot vintages are somewhere in the 90plus RP ratings. This one is a true secret out of my personal wine cellar. You will love it!

Lobel's - The Greatest Haute Dog Ever!

Lobel's of New York sure is the finest online butcher shop in the US. They feature the best USDA prime, dry aged steaks, roast and specialty meats money can buy. Beyond the fantastic dry aged N.Y. strips, Lobel's also features a treasure that you need to know about; The best Hot Dog hands down! Most of the time Hot Dog's come down to how they are prepared and what we put on them. But let's be honest, what good is the best preparation if the main ingredient, the sausage is not up to par. Lobel's features artisanal sausages made by Austrian native and master sausage maker Josef Brunner. The Lobel's Hot Dog may look like any other Hot Dog, but wait until you and your guest taste them. They are all beef in a natural lamb casing; richly flavored, supremely juicy and with a subtle smokiness. This is a Hot Dog that lives up to the great European sausage making tradition. Grilled, pan-fried or boiled, this is really a Haute Dog. Make sure you have enough of them. Whatever you put them up against, they will be gone first. I promise you that!

Haut-Brion Blanc - My Pick For Best White Bordeaux In 2006!

Château Haut-Brion was founded by the Pontacs, a wine merchant family, and was once owned by Talleyrand, Napoléon’s minister of foreign affairs, has endured various transitions over the centuries. By the early 20th century, the once-glorious estate was in debt and in disrepair. However, in 1934, American Francophile Clarence Dillon acquired Haut-Brion, and his fam­ily eventually restored it. Since 1983, the Dillon family also has owned La Mission Haut-Brion , La Tour Haut-Brion and the white wine-only property Laville Haut-Brion. Whilst the red Haut-Brion's are notoriously chased by wine collectors all over the world, their white wines are often overlooked. For 2006 the Haut-Brion Blanc is defenitly my pick for the best white Bordeaux (other than D'Yquem which obviously is a dessert wine). Haut-Brion Blanc is scarce, with only about 8,000 bottles available per vintage. The white vineyards at Haut-Brion are planted to 63 percent Sémillon and 37 percent Sauvignon Blanc. That gives this wine its combination of Sémillon-driven body and Sauvignon-influenced scent. Haut-Brion Blanc ages just beautifully.

The 2002 Haut-Brion Blanc is very powerful and complex and never loses its finesse and purity of fruit. There are also notes of spice and nuts. It surely will continue to mature gracefully for several decades. This is a bottle you need to have in your cellar.

The Ultimate Decadence - Cluizel Chocolate For Life!

Here is a gift idea for you. If you have too much money and I mean way too much money and you happen to know and love a chocoholic here is a gift option for you. The person that receives your gift will recieve a shipment of $200 worth of Michel Cluizel chocolate, selected from the company’s range of offerings, every week and for the rest of that persons life! This package comes wit a chocolate room for the home of the person that receives the chocolates, designed by Richard Perl, Cluizel’s CEO and sommelier of chocolate, and a tutorial from Perl on how to better appreciate fine chocolate. The room will provide ideal conditions for the chocolate. Temperatures from the mid-50s to the low 60s and a humidity level of 58 percent. A chocolate den, with chocolate memorabilia on the walls, a jewel-case fridge with chocolate on display, and a table for tastings.The gift also includes a private tour of the Cluizel factory in Damville, France, with Michel Cluizel himself as guide. Also, the weekly deliveries can be redirect per request. For example, you can arrange a monthly schedule in which you receive the first shipment while sending the second to the mother, to the sister and so forth. This gift could prove bittersweet, and not only because it will threaten your waistline. It will also ruin your taste for the mass-market chocolate. Many brands, including some good brands, use emulsifiers such as soy lecithin, which detract from the purity and the experience of eating the chocolate. Most of the world’s chocolate is derived from cocoa grown on more than one plantation, and sometimes from chocolate grown in more than one region of the world. Each of a line of Michel Cluizel chocolates, however, comes from the yield of a single plantation. Cluizel debuted three of these offerings in 1997, each named for its home plantation: Concepcion, which is in Venezuela’s Barlovento Valley; Los Anconès, located on the Caribbean island of Santo Domingo; and Mangaro, in Madagascar. The company eventually added two more chocolates to the collection: Tamarina, from the west African island of São Tomé, and Papua New Guinea’s Maralumi.

Single-plantation chocolate’s flavor is vastly different from the milk chocolate of a Hershey bar, and for some, it is a taste they never acquire. Like good wine, single-plantation chocolate reflects the soil and the climate in which the cacao beans are grown. The real chocolate aficionados will always want single-plantation chocolate. Although by now you should know better, but you ask anyway; Well this chocolate deal will you back a cool $ 4 million. Since you asked, chances are you can't afford it!

Balik - Finally The Real Deal!

For many years now I had to witness one of the great frauds in the gourmet business. Producers of smoked salmon here in the US were counterfeiting the greatest smoked salmon product in the world - Balik. The story of this salmon began in 1978 when a German stage actor by the name of Hans Gerd Kuebel came onto an old, secret, Russian recipe to cold smoke salmon. He then went on and bought an old Farm house in the Swiss mountains and begun to build what is today the benchmark for the worlds best smoked salmon. BALIK is preparing smoked salmon as it was practiced at the court of the Russian Tsar. In the pure and unspoiled environment of the Swiss mountains, the BALIK salmon comes in touch with nothing else but spring water, grey salt and cold the smoke from a gentle hardwood fire. The results are absolute masterpieces. Today my Gourmet Brother Hans Gerd is no longer with us and Balik is now owned by Caviar House, which has made every effort to conserve his legacy and push Balik to the worldwide presence it deserves. After years now finally Balik has made it to the US and is now available for you. Caviar House is currently taking the counterfeiters to court, that over the years have put copies of this great product into the market. So be careful; not every Balik out there is the real deal. Even Dean & DeLuca in New York is currently still selling the counterfeit products. I do hope that will end soon. In the meantime please go directly to the

Balik USA

site to make sure that you will get the greatest smoked salmon experience ever. And as always; You heard it here first.

Hans Gerd Kuebel

In Memoriam

RF Brownies - One Thing You Never Wanted To Know About!

If you do not know Randy Fuhrman yet, it is because you are not friends with Hollywood stars nor have you been invited to the Oscar's or any other one of the glizzy parties in Los Angeles. Randy is one of the premier eventplanner and caterer in L.A. and one piece of his success over the years has been his secret Brownie recipe. These incredible Brownies were only available for his clients and the guest attending events organized by Randy. Now he is making his signature Brownies available for the rest of us via his website. Trust me when I say; This is one of these things you never wanted to know about. Wow yourself or even better, use them as gifts. Mandarin Chocolate, Cool mint, Macadamia Coconut Rum Banana, White Chocolate Raspberry, or a combination of any of these. They arrive in a Chinese takeout box wrapped in a bow. These are hands down the best Brownies I ever had. As always; You heard it here first!

Your Ritual - Grooming For Real Men!

Let's admit it - we guys are creatures of habits. We are drawn to rituals. As a matter of fact we do relish them. There is one ritual in particular, that consistently rates highest priority on the list of manly men; That is "Shit, Shower and Shave" aka The Triple S. It is the most common morning grooming approach amongst real men. The natural order. Most men partake in this time -honored tradition. Now there is a product line that has been created to support this grooming ritual (no hairgel - sorry meterosexuals!). Ritual has formulated new products and improved some of the old standbys for the best Shit, Shower and Shave experience. Also a cool gift idea. As always; You heard it here first!

Useful Gifts - Lobster Gram!

We all know what it is to either get showered with gifts that we don't really have any use for, or even worst, shower other people with useless stuff because we really did not know what to come up with. Well here is one for you that almost never fails. Lobster Gram! Click on their logo and it will take you straight to their site. Everything from gift certificates up to whole (live) lobster dinners including the cookware and instructions is available to be shipped out as a gift of yours. Lobster Gram is a great invention and a perfect gift amongst foodies. Check it out!

Peyton & Bryne - Whilst Christmas Shopping In London!

Roger Pizey

Should you happen to do some Christmas shopping in London this year, give the newly opened Heal's department store on Tottenham Court Rd a try. Whilst there drop in to Peyton & Bryne on the lobby level. There's a 1930s feel to Oliver Peyton'’s new British Bakery, both in decor and food, Namely perfect meat pies, superlative sausage rolls, sensational scotch eggs as well as freshly prepared sandwiches with classic fillings like rare roast beef with creamed horseradish or crumbly Lancashire cheese with piccallili. Delicious baked cakes, including a time-honoured Victoria sponge, the greatest bakewell tart and an indulgent chocolate layered cake sit alongside jewel colored pastries and homemade biscuits.

But again; No-one in London is making sausage rolls like my gourmet brother Roger Pizey, one of Britain's leading pastry chefs. They are stuffed with a baby'’s arm worth of meat and covered in the lightest of flaky pastry jackets. Peyton & Byrne also produce their own range of teas, coffees, preserves and confectionery, all made using only the highest quality ingredients and beautifully packaged. When there, say hello for me!

Valkyrie Rune - The Honda To Own!

Remember this; Every guy needs a motorcycle in his toy line-up. The ladies love to see their man on a strong ride. For many years I favored my custom build Harley FatBoy. To me the Japanese bikes always looked like wanna-bee Harleys. Not this one.

Honda, a company known for mass-producing motorcycles, is building this exclusive Valkyrie Rune. It is an extremely-limited-production machine; Honda will only build from 1,000 to 2,000 Runes. The Rune began as an over-the-top concept vehicle. The stylish details from its concept forerunner have been incorporated into the Rune'’s long, low, and finely sculpted chassis, giving it an appearance reminiscent of a custom bike builder'’s one-of-a-kind masterpiece. The bike also features a rear suspension from the team'’s world champion GP racer, and the largest brakes that the company has ever fitted to one of its machines. With its 1,832cc 6-cylinder engine, the Rune needs them. If you have a chance, drop in on a showroom and check this ride out. It is impressive and will run you new around $ 28.000.

Cool - Sending Text Messages From Your Computer For Free!!

OK you are going to LOVE this one! TeleFlip'’s founder, Guy Botham, wanted to send text messages to friends' cell phones while working at his PC. And he couldn't. In theory, it was possible if he knew all their cell phone providers, the correct domain names and the right syntax to reach their cell phone. I'd bet you don'’t know all that info for any of your friends, customers or colleagues. Neither did Guy. There had to be an easier way and here it is;

Go to your e-mail program (works also from Hotmail, Yahoo and any other e-mail service), type a new message and address it too 7863557000@teleflip.com (that is the cellphone number you trying to reach, plus @teleflip.com).

Within seconds your message will pop up on the persons cellphone without disturbing. It is for free, no sign-up, nothing! Not to mention how much easier it is to type a message on a real keyboard versus into the cellphone. As always; You heard it here first!

Morgan Ranch - The Best US Kobe Beef!

The Morgan Ranch is a third generation, family owned and operated working cattle ranch. Nestled deep in the heart of the Nebraska Sand hills, it was long the home of some of the best Hereford but in most recent times has become the home of one of the original US breeders for Wagyu. That is one of the original bloodline of Japanese beef of which the world famous Kobe beef is produced off. The Morgan Ranch Wagyu Beef is all natural. No hormones, growth promoters or antibiotics are used here. The Morgan Ranch is one of the very few US ranches, certified by the USDA to export to Europe. The Morgan Ranch is producing their famous Kobe Beef since 1994. Their original bull is straight from the original bloodline of Mazada and Fugi, some of the most prices Japanese Kobe beef lines. Through his sons and daughters the genes for the extraordinary taste, texture, marbling and juiciness of their Kobe beef are set in this closely managed line breeding program. Recently, new bulls from the Kikuyasu Doi lines from Japan have been incorporated into the breeding program, which makes the Morgan Ranch one of the most exclusive breeders of American Kobe beef.

Kobe beef is a legendary delicacy of Japan. The great French Chef Paul Bocuse has called it "the foie grass of beef"! Until recently, the flavor and tenderness of Kobe beef could only be experienced by those traveling to Japan or sitting down in one of the fancy restaurants in LA or NY. Kobe Beef originated in the prefecture of Kobe in Japan. Kobe Beef has world wide recognition as being the best of the best. The selective breeding for marbling grade of the Morgan Wagyu cattle allowed for the most flavorful and tender beef in the world.

Morgan Ranch makes its entire Kobe beef line available to you for online shopping. You will be able to order the best of Kobe beef straight from the ranch. This is the time of the year were you may want to wow yourself and guests with a piece of beef really out of the ordinary or maybe wow somebody with a truly unique gift.

Many years ago, I had the pleasure to prepare Morgan Kobe beef in my kitchen, together with Dan Morgan, a man that I consider a gourmet brother. He has pushed the quality of his product and has personally mentored many American chefs in the secrets of Kobe beef preparation. This is you chance to get in on the Kobe beef. And as always; you heard it here first!

11-8 Micron - The World's Finest Suits!

On the Wilson’s Highlander Farm in Tumbarumba, Australia, a flock of sheep live in a climate-controlled shed that, because of the pampering its residents receive, some in the fabric trade refer to as the “Wooldorf Astoria.” These rams, about 50 in number, listen to Italian opera music and dine on organically grown grass, straw, and grains. Such care reduces the animals’ stress levels, which in turn helps them resist food-borne and airborne contaminants that can dramatically change the chemical structure of their “golden fleece.”

The term is appropriate. The Italian clothing house Loro Piana paid more than $ 870 per pound for the 200-pound bale that the Wilsons herd produced in 2004. Nearly 150 times the price of premium Australian wool. The bale commanded the record-setting price because it contains the world’s finest natural fiber. This wool measures 11.8 microns, more precious than either cashmere or vicuña and about six times finer than human hair. Most well-tended sheep typically produce wool fiber measuring about 20 microns, and fewer than 5 percent of the 5 million bales that come to market each year are less than 17 microns. Wool such as that from the Highlander Farm sheep is so precious that only the world’s most accomplished tailors can turn it into clothing. In 2000, Loro Piana established its World Record Challenge Cup to award on an annual basis—when merited—the breeder who produces wool that is finer than any previous fiber. Highland Farm is the reigning champion, having won the cup with its 11.8-micron wool in 2004.

From that record-setting bale, which has been secured in a vault in Italy since its purchase, Loro Piana expects to make about 50 suits, and it will tailor all of them to fit one blessed customer. Because this is the current record bale, Loro Piana will not convert the wool into cloth and begin making the suits until a breeder produces a finer bale.

If you are that blessed costumer, Loro Piana will fly you in a private jet to its fabric mill in Biella, Italy, where you will be the guest of Pier Luigi Loro Piana and his brother, Sergio, the co-managing directors of the company. There you will work with Loro Piana’s technicians to create your cloth. Loro Piana even will weave your name into the selvage—the edges of the bolt of cloth that identify the mill in which it was made—to show that it was woven exclusively for you. At your convenience, the master tailors at Loro Piana will meet you at your home or office—or anywhere else in the world you choose—to take measurements and fit you. You can have all the suits made for yourself, or have some made for your friends and colleagues. And as we always say around here; If you need to ask for the price, you can't afford it. For the curios; This trip to the tailor will run you around $ 1,5 million! For everybody else - go check their Christmas Gift Catalogue.