Stories from the Crystalline Si Workshop

So what else have I been up to? More traveling, of course! So after getting back from Bob & Nat's wedding, I spent a few days at work then went off to another workshop, this time in Colorado.

The workshop was really good, but one of the highlights was this amazing Swiss restaurant that we found. After an evening poster session + hors d'oeurves, the snacks really weren't tiding us over so we decided to hit the town for some food. Breckinridge isn't exactly a booming metropolis - it's a ski town. Like hanging out in Whistler in the summer. So hitting the town doesn't have too much in the way of food other than sports bars. We walked past this one promising looking restaurant, that turned out to be restaurant on top level (which was closed) and Absinthe bar on the bottom level.

This was THE most awesome find of the week! Absinthe bar and the restaurant above are owned by this most amazing Belgian fellow. We arrived at the bar at 10pm, only to learn the kitchen was closed. But the wonderful man said "Don't worry, I can fix you up something. I can do a salad, some meats and cheeses. Here, sit down, I will take care of it," and up he went to rustle us up a dinner.

Down in the bar there was an impressive range of foreign beers, with an excellent Belgian section. I asked what the bartender recommended, and his response: "Well, that beer there is the best beer in the world." So Richard ordered that one, and I then asked what the second best beer in the world was, which everyone found hilarious for some reason.

When the food came down, it. was. amazing. Also, the music was fantastic. And the ambiance.

It was so good that Andrew wanted to go by one more time before we left, for lunch, since it's actually supposed to be a Swiss restaurant specializing in fondu. It was just after noon, and the restaurant was closed once again, but the owner happened to be there once again to put a delivery of cheese that had been left on the step into the fridge. Once again, he told us not to worry, to take a seat an make ourselves at home, he would fix us up something. So we had the restaurant to ourselves, sat out in the sun on the patio, while he served us up another fantastic salad, and a cheese fondu with some wonderful bread, apple, pear, and kirschewasser. "Easiest thing in the world". Fantastic end of the trip.



Day 12 - A book you think should be made into a film
The Finer Points of Sausage Dogs