The Chambers Hotel has transformed its outdoor courtyard “into a winter wonderland,” according to its press release, and smack dab in the middle of it is “a 256-square-foot ice bar in the shape of a giant, luminous ice cube. Guests enter the Ice Chamber through white, translucent sliding doors, and once inside they can belly up to a bar made of solid ice to order a variety of specialty Grey Goose cocktails,” etc., etc.
The bar itself is “ constructed with more than 12,000 pounds of crystal clear ice, with each block of ice weighing 300 pounds. The entire space literally glows from within thanks to lights frozen into the giant ice cubes, a glittering, crystal chandelier above the bar and candles placed throughout the space.” Apparently there is also dry ice fog and staff decked out in white furry boots and puffy coats . . .
So who is the first local drunk who is going to wander in, have a drink or two too many, get lost in the fog, and not reappear until the ice goes out in the spring? And will the Chambers' crew build an ice house there as well?? Will you one day be able to drop a line and pull a JGV-inspired panko-fried crappie out of the water? This is hysterical.
News and Notes
I got a note from one of my old sous chefs, David Hahne, who along with his partner, Carlo Macy, went on after Café 1-2-3 days to open Pane Vino Dolce and Cave Vin. Last May he sold his half of the biz and moved to Seattle to open a romantic Italian restaurant. I am generally a pretty out-of-touch guy, but I was surprised that I had not heard this before. Anyone been to either place now that the inmates are running the asylum? David was the rock in those joints. I am shocked with him gone that they are even open. Anyone?
Check out my pal Jimmy’s performance on the Minnesota's Got Talent contest with Louie Anderson. Click on VOTE NOW, and then vote for JR JOHNSON—he is the best thing on there, but I am biased. I used to work with Jimmy when we were both at FM107 back in the day.
Philip Dorwart sent me an e-mail. I was wondering where he drifted off to after he left Tryg’s. Apparently he has started a consulting and catering business and is also consulting with the Land Stewardship Project to write a business plan to launch a national farming program. A lot of people always ask me where these chefs have gone off to so now you know what I do.