Prezentaciya Na Temu Neobichnie Doma Na Anglijskom Yazike

Heads were bowed and prayers offered around Japan at 2:46 p.m. On March 11, the moment the magnitude-9.0 earthquake struck the Tohoku region seven years ago, resulting in a devastating tsunami.

People gathered at beaches, damaged school buildings, sites where monuments were erected for victims, or areas that were previously off limits due to the Fukushima nuclear disaster that followed. In Tokyo, a commemorative ceremony was held to mark the seventh anniversary of the Great East Japan Earthquake and tsunami. Prime Minister Shinzo Abe, Prince Fumihito and his wife, Princess Kiko, attended the event along with about 870 people affected by the disaster, including family members of the dead. Abe said his government will “push to build a Japan resilient to natural disasters” while touching on the lifting of evacuation orders for municipalities struck by the Fukushima nuclear accident as progress over the past year. Fumihito, in his address, expressed concern about the physical and mental health of the elderly and other evacuees as their evacuation is prolonged. Bereaved family members representing each of the three hardest-hit prefectures of Miyagi, Iwate and Fukushima spoke about their experiences at the ceremony.

The death toll from the 2011 disaster stands at 15,895, with the number of missing at 2,539 and an additional 3,647 who died in the aftermath of a cause related to the disaster, according to government data.

I've long been a fan of. I was one of their first followers on Facebook when they were based out of Chaguanas. Chef Khalil Ali has been making a name for himself as a bit of magical baker. If you can imagine it, Ali can deliver it. The imagination and craftsmanship that goes into his desserts and baked goods have ensured a loyal following of foodies who flock daily to little Picton St patisserie.

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The Bloggers' Table (,,, and and I) were here to road test some of the more recent additions on the menu. If the rumors were true, we were in for a treat. Ali seems to have a natural instinct for the luxurious and the sublime. With offerings such a roe for breakfast, a daily lobster bisque, and the most recent addition - lovely big (local!) oysters, Peche is morphing out of its patisserie status and growing up into a heavy weight small bistro. Sourdough foccacia with olive oil, roquefort, cheddar, and fresh herbs It seemed fitting that we'd start off our marathon luncheon with some baked breads (it is, after all, still a patisserie). The foccacia was soon joined by an olive fougasse made with sourdough, organic rye. And olives of course.

Olive fougasse The rumours were true. Anyone who knows me well is very familiar with my oyster obsession.

To say that I love them is an understatement. And these were big, juicy, and cold. Lovely with a briny, salty under note. Definitely more briny than milky and more to my liking. I like to taste my oysters.

Oysters on the half shell. Q politely stopped after two. But when I realized that not everyone at the table shared my oyster passion, I did not politely stop at two. A mouthful of briny wonderful-ness!

The way had been paved for the egg and smoked salmon salmon that was waiting in the wings. The salmon had been rolled and laid on a bed of artisan greens. Tight rolls of smoked salmon make this presentation a feast for the eyes The tight curls of the smoked salmon told me that this salad had been prepared with the same precision that Ali applies to his desserts.

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An attention to detail that makes the presentation of the dish very much a multi sensory experience. Tasting with the eyes. I was very taken with the sliced egg which were so perfectly done (with a mandolin maybe?) that I had to look closely to confirm that they were, in fact, eggs. The eggs were perfectly sliced and sprinkled with roasted capsicum. The Parmesan crisps add visual texture as well as provide a necessary 'cracker-like' addition to this salad.

But nothing prepared us for the excitement of the Snow Crab Legs. I'm trying to write this as if these dishes came out one after the other. Actually, many of the dishes came out simultaneously, which allowed us to taste and sample and come back to taste again. The more dramatic the presentation of the dish, the more excited we got. It is a lot of fun, all this eating and photographing and note taking with other bloggers. I highly recommend it.

Snow Crab Legs served with buttered creamed cassava. The Snow Crab Legs not only wowed us with their presentation, we all had to learn from Corey, who managed to carry on a full conversation all the while seemingly oblivious to the skillful crab leg decimation that showed her stripes as a seasoned crab eater. (note the color co ordination - hip blue nails and Snow C rab Legs perfectly matching the sh irt - that's our g irl!). If you can, visit Peche for lunch. It's best to get there early as the room fills up quickly and parking can be limited on Picton St. I like to visit their Facebook page which is pretty good about getting information out to customers.