text:
Q: Error throwing from .fit(traindata) after having construct Pipeline, ParamGridBuilder and CrossValidator on logistic regression I don't understand the lengthy error throwing from .fit(train) after having constructed the Spark NLP pipeline, ParamGridBuilder and CrossValidator on logistic regression if you could kindly explain to me what have I not done right? I have followed this example from documentation and this guide here for reference.
documentAssembler = DocumentAssembler()\
                   .setInputCol("text")\
                   .setOutputCol("document")

tokenizer = Tokenizer() \
            .setInputCols(["document"]) \
            .setOutputCol("token")

normalizer = Normalizer() \
            .setInputCols(["token"]) \
            .setOutputCol("normalized")

stopwords_cleaner = StopWordsCleaner()\
                   .setInputCols("normalized")\
                   .setOutputCol("cleanTokens")\
                   .setCaseSensitive(False)

stemmer = Stemmer() \
          .setInputCols(["cleanTokens"]) \
          .setOutputCol("stem")

finisher = Finisher() \
          .setInputCols(["stem"]) \
          .setOutputCols(["token_features"]) \
          .setOutputAsArray(True) \
          .setCleanAnnotations(False)

from pyspark.ml.feature import HashingTF, IDF

hashingTF = HashingTF(inputCol="token_features", outputCol="rawFeatures")
idf = IDF(inputCol="rawFeatures", outputCol="features")

from pyspark.ml.classification import LogisticRegression

lr = LogisticRegression(labelCol='Recommended IND',weightCol='weightCol')

# Configure an ML pipeline, which consists of niine stages:
pipeline_lr = Pipeline(stages=[documentAssembler
                              ,tokenizer
                              ,normalizer
                              ,stopwords_cleaner
                              ,stemmer
                              ,finisher
                              ,hashingTF
                              ,idf
                              ,lr
                              ])

# Tuning the model with the ParamGridBuilder and the CrossValidator
from pyspark.ml.tuning import ParamGridBuilder, CrossValidator

# Create ParamGrid for Cross Validation
paramGrid_lr = (ParamGridBuilder()
              .addGrid(hashingTF.numFeatures, [10,100,1000,10000])
              .addGrid(idf.minDocFreq, [2,5])  # minDocFreq: remove sparse terms
              .addGrid(lr.regParam, [0,0.01,0.3,0.5,2.0])
              .addGrid(lr.elasticNetParam, [0.0, 0.5, 1.0]) # [0, 1]. For alpha = 0, the penalty is an L2 penalty. For alpha = 1, it is an L1 penalty
              .addGrid(lr.maxIter, [1,5,10])
              .build())

from pyspark.ml.evaluation import BinaryClassificationEvaluator
binary_evaluator = BinaryClassificationEvaluator(labelCol='Recommended IND')

cv_lr = CrossValidator(estimator=pipeline_lr,
                       estimatorParamMaps=paramGrid_lr,
                       evaluator=binary_evaluator,
                       numFolds=5)

starttrain = time.time()
cvModel_lr = cv_lr.fit(train)
endtrain = time.time()
print('Training time taken in seconds: {}'.format(round(endtrain-starttrain,4)))

Py4JJavaError                             Traceback (most recent call last)
<ipython-input-30-6fb5332acfe5> in <module>()
     53
     54 starttrain = time.time()
---> 55 cvModel_lr = cv_lr.fit(train)
     56 endtrain = time.time()
     57 print('Training time taken in seconds: {}'.format(round(endtrain-starttrain,4)))

11 frames
/usr/local/lib/python3.7/dist-packages/pyspark/ml/base.py in fit(self, dataset, params)
    203                 return self.copy(params)._fit(dataset)
    204             else:
--> 205                 return self._fit(dataset)
    206         else:
    207             raise TypeError(

/usr/local/lib/python3.7/dist-packages/pyspark/ml/tuning.py in _fit(self, dataset)
    845                 _parallelFitTasks(est, train, eva, validation, epm, collectSubModelsParam),
    846             )
--> 847             for j, metric, subModel in pool.imap_unordered(lambda f: f(), tasks):
    848                 metrics_all[i][j] = metric
    849                 if collectSubModelsParam:

/usr/lib/python3.7/multiprocessing/pool.py in next(self, timeout)
    746         if success:
    747             return value
--> 748         raise value
    749
    750     __next__ = next                    # XXX

/usr/lib/python3.7/multiprocessing/pool.py in worker(inqueue, outqueue, initializer, initargs, maxtasks, wrap_exception)
    119         job, i, func, args, kwds = task
    120         try:
--> 121             result = (True, func(*args, **kwds))
    122         except Exception as e:
    123             if wrap_exception and func is not _helper_reraises_exception:

/usr/local/lib/python3.7/dist-packages/pyspark/ml/tuning.py in <lambda>(f)
    845                 _parallelFitTasks(est, train, eva, validation, epm, collectSubModelsParam),
    846             )
--> 847             for j, metric, subModel in pool.imap_unordered(lambda f: f(), tasks):
    848                 metrics_all[i][j] = metric
    849                 if collectSubModelsParam:

/usr/local/lib/python3.7/dist-packages/pyspark/util.py in wrapped(*args, **kwargs)
    335             assert SparkContext._active_spark_context is not None
    336             SparkContext._active_spark_context._jsc.sc().setLocalProperties(properties)
--> 337             return f(*args, **kwargs)
    338
    339         return wrapped

/usr/local/lib/python3.7/dist-packages/pyspark/ml/tuning.py in singleTask()
    116         #  `MetaAlgorithmReadWrite.getAllNestedStages`, make it return
    117         #  all nested stages and evaluators
--> 118         metric = eva.evaluate(model.transform(validation, epm[index]))
    119         return index, metric, model if collectSubModel else None
    120

/usr/local/lib/python3.7/dist-packages/pyspark/ml/evaluation.py in evaluate(self, dataset, params)
    109                 return self.copy(params)._evaluate(dataset)
    110             else:
--> 111                 return self._evaluate(dataset)
    112         else:
    113             raise TypeError("Params must be a param map but got %s." % type(params))

/usr/local/lib/python3.7/dist-packages/pyspark/ml/evaluation.py in _evaluate(self, dataset)
    146         self._transfer_params_to_java()
    147         assert self._java_obj is not None
--> 148         return self._java_obj.evaluate(dataset._jdf)
    149
    150     def isLargerBetter(self) -> bool:

/usr/local/lib/python3.7/dist-packages/py4j/java_gateway.py in __call__(self, *args)
   1320         answer = self.gateway_client.send_command(command)
   1321         return_value = get_return_value(
-> 1322             answer, self.gateway_client, self.target_id, self.name)
   1323
   1324         for temp_arg in temp_args:

/usr/local/lib/python3.7/dist-packages/pyspark/sql/utils.py in deco(*a, **kw)
    188     def deco(*a: Any, **kw: Any) -> Any:
    189         try:
--> 190             return f(*a, **kw)
    191         except Py4JJavaError as e:
    192             converted = convert_exception(e.java_exception)

/usr/local/lib/python3.7/dist-packages/py4j/protocol.py in get_return_value(answer, gateway_client, target_id, name)
    326                 raise Py4JJavaError(
    327                     "An error occurred while calling {0}{1}{2}.\n".
--> 328                     format(target_id, ".", name), value)
    329             else:
    330                 raise Py4JError(

Py4JJavaError: An error occurred while calling o4395.evaluate.
: org.apache.spark.SparkException: Job aborted due to stage failure: Task 1 in stage 870.0 failed 1 times, most recent failure: Lost task 1.0 in stage 870.0 (TID 1875) (4a9bd3bd36c9 executor driver): org.apache.spark.SparkException: Failed to execute user defined function (HasSimpleAnnotate$$Lambda$4883/0x0000000841b28040: (array<array<struct<annotatorType:string,begin:int,end:int,result:string,metadata:map<string,string>,embeddings:array<float>>>>) => array<struct<annotatorType:string,begin:int,end:int,result:string,metadata:map<string,string>,embeddings:array<float>>>)
    at org.apache.spark.sql.errors.QueryExecutionErrors$.failedExecuteUserDefinedFunctionError(QueryExecutionErrors.scala:177)
    at org.apache.spark.sql.errors.QueryExecutionErrors.failedExecuteUserDefinedFunctionError(QueryExecutionErrors.scala)
    at org.apache.spark.sql.catalyst.expressions.GeneratedClass$GeneratedIteratorForCodegenStage1.processNext(Unknown Source)
    at org.apache.spark.sql.execution.BufferedRowIterator.hasNext(BufferedRowIterator.java:43)
    at org.apache.spark.sql.execution.WholeStageCodegenExec$$anon$1.hasNext(WholeStageCodegenExec.scala:760)
    at scala.collection.Iterator$$anon$10.hasNext(Iterator.scala:460)
    at scala.collection.Iterator$$anon$10.hasNext(Iterator.scala:460)
    at scala.collection.Iterator$$anon$10.hasNext(Iterator.scala:460)
    at scala.collection.Iterator$$anon$10.hasNext(Iterator.scala:460)
    at org.apache.spark.util.collection.ExternalSorter.insertAll(ExternalSorter.scala:197)
    at org.apache.spark.shuffle.sort.SortShuffleWriter.write(SortShuffleWriter.scala:63)
    at org.apache.spark.shuffle.ShuffleWriteProcessor.write(ShuffleWriteProcessor.scala:59)
    at org.apache.spark.scheduler.ShuffleMapTask.runTask(ShuffleMapTask.scala:99)
    at org.apache.spark.scheduler.ShuffleMapTask.runTask(ShuffleMapTask.scala:52)
    at org.apache.spark.scheduler.Task.run(Task.scala:136)
    at org.apache.spark.executor.Executor$TaskRunner.$anonfun$run$3(Executor.scala:548)
    at org.apache.spark.util.Utils$.tryWithSafeFinally(Utils.scala:1504)
    at org.apache.spark.executor.Executor$TaskRunner.run(Executor.scala:551)
    at java.base/java.util.concurrent.ThreadPoolExecutor.runWorker(ThreadPoolExecutor.java:1128)
    at java.base/java.util.concurrent.ThreadPoolExecutor$Worker.run(ThreadPoolExecutor.java:628)
    at java.base/java.lang.Thread.run(Thread.java:829)
Caused by: java.lang.Exception: feature rules is not set
    at com.johnsnowlabs.nlp.serialization.Feature.$anonfun$getOrDefault$1(Feature.scala:116)
    at scala.Option.getOrElse(Option.scala:189)
    at com.johnsnowlabs.nlp.serialization.Feature.getOrDefault(Feature.scala:116)
    at com.johnsnowlabs.nlp.HasFeatures.$$(HasFeatures.scala:73)
    at com.johnsnowlabs.nlp.HasFeatures.$$$(HasFeatures.scala:73)
    at com.johnsnowlabs.nlp.AnnotatorModel.$$(AnnotatorModel.scala:28)
    at com.johnsnowlabs.nlp.annotators.TokenizerModel.$anonfun$tag$5(TokenizerModel.scala:340)
    at scala.collection.Iterator$$anon$11.nextCur(Iterator.scala:486)
    at scala.collection.Iterator$$anon$11.hasNext(Iterator.scala:492)
    at scala.collection.Iterator$$anon$12.hasNext(Iterator.scala:513)
    at scala.collection.Iterator.foreach(Iterator.scala:943)
    at scala.collection.Iterator.foreach$(Iterator.scala:943)
    at scala.collection.AbstractIterator.foreach(Iterator.scala:1431)
    at scala.collection.generic.Growable.$plus$plus$eq(Growable.scala:62)
    at scala.collection.generic.Growable.$plus$plus$eq$(Growable.scala:53)
    at scala.collection.mutable.ArrayBuffer.$plus$plus$eq(ArrayBuffer.scala:105)
    at scala.collection.mutable.ArrayBuffer.$plus$plus$eq(ArrayBuffer.scala:49)
    at scala.collection.TraversableOnce.to(TraversableOnce.scala:366)
    at scala.collection.TraversableOnce.to$(TraversableOnce.scala:364)
    at scala.collection.AbstractIterator.to(Iterator.scala:1431)
    at scala.collection.TraversableOnce.toBuffer(TraversableOnce.scala:358)
    at scala.collection.TraversableOnce.toBuffer$(TraversableOnce.scala:358)
    at scala.collection.AbstractIterator.toBuffer(Iterator.scala:1431)
    at scala.collection.TraversableOnce.toArray(TraversableOnce.scala:345)
    at scala.collection.TraversableOnce.toArray$(TraversableOnce.scala:339)
    at scala.collection.AbstractIterator.toArray(Iterator.scala:1431)
    at com.johnsnowlabs.nlp.annotators.TokenizerModel.$anonfun$tag$2(TokenizerModel.scala:392)
    at scala.collection.TraversableLike.$anonfun$map$1(TraversableLike.scala:286)
    at scala.collection.mutable.ResizableArray.foreach(ResizableArray.scala:62)
    at scala.collection.mutable.ResizableArray.foreach$(ResizableArray.scala:55)
    at scala.collection.mutable.ArrayBuffer.foreach(ArrayBuffer.scala:49)
    at scala.collection.TraversableLike.map(TraversableLike.scala:286)
    at scala.collection.TraversableLike.map$(TraversableLike.scala:279)
    at scala.collection.AbstractTraversable.map(Traversable.scala:108)
    at com.johnsnowlabs.nlp.annotators.TokenizerModel.tag(TokenizerModel.scala:288)
    at com.johnsnowlabs.nlp.annotators.TokenizerModel.annotate(TokenizerModel.scala:400)
    at com.johnsnowlabs.nlp.HasSimpleAnnotate.$anonfun$dfAnnotate$1(HasSimpleAnnotate.scala:46)
    ... 19 more

Driver stacktrace:
    at org.apache.spark.scheduler.DAGScheduler.failJobAndIndependentStages(DAGScheduler.scala:2672)
    at org.apache.spark.scheduler.DAGScheduler.$anonfun$abortStage$2(DAGScheduler.scala:2608)
    at org.apache.spark.scheduler.DAGScheduler.$anonfun$abortStage$2$adapted(DAGScheduler.scala:2607)
    at scala.collection.mutable.ResizableArray.foreach(ResizableArray.scala:62)
    at scala.collection.mutable.ResizableArray.foreach$(ResizableArray.scala:55)
    at scala.collection.mutable.ArrayBuffer.foreach(ArrayBuffer.scala:49)
    at org.apache.spark.scheduler.DAGScheduler.abortStage(DAGScheduler.scala:2607)
    at org.apache.spark.scheduler.DAGScheduler.$anonfun$handleTaskSetFailed$1(DAGScheduler.scala:1182)
    at org.apache.spark.scheduler.DAGScheduler.$anonfun$handleTaskSetFailed$1$adapted(DAGScheduler.scala:1182)
    at scala.Option.foreach(Option.scala:407)
    at org.apache.spark.scheduler.DAGScheduler.handleTaskSetFailed(DAGScheduler.scala:1182)
    at org.apache.spark.scheduler.DAGSchedulerEventProcessLoop.doOnReceive(DAGScheduler.scala:2860)
    at org.apache.spark.scheduler.DAGSchedulerEventProcessLoop.onReceive(DAGScheduler.scala:2802)
    at org.apache.spark.scheduler.DAGSchedulerEventProcessLoop.onReceive(DAGScheduler.scala:2791)
    at org.apache.spark.util.EventLoop$$anon$1.run(EventLoop.scala:49)
    at org.apache.spark.scheduler.DAGScheduler.runJob(DAGScheduler.scala:952)
    at org.apache.spark.SparkContext.runJob(SparkContext.scala:2228)
    at org.apache.spark.SparkContext.runJob(SparkContext.scala:2249)
    at org.apache.spark.SparkContext.runJob(SparkContext.scala:2268)
    at org.apache.spark.SparkContext.runJob(SparkContext.scala:2293)
    at org.apache.spark.rdd.RDD.$anonfun$collect$1(RDD.scala:1021)
    at org.apache.spark.rdd.RDDOperationScope$.withScope(RDDOperationScope.scala:151)
    at org.apache.spark.rdd.RDDOperationScope$.withScope(RDDOperationScope.scala:112)
    at org.apache.spark.rdd.RDD.withScope(RDD.scala:406)
    at org.apache.spark.rdd.RDD.collect(RDD.scala:1020)
    at org.apache.spark.RangePartitioner$.sketch(Partitioner.scala:304)
    at org.apache.spark.RangePartitioner.<init>(Partitioner.scala:171)
    at org.apache.spark.RangePartitioner.<init>(Partitioner.scala:151)
    at org.apache.spark.rdd.OrderedRDDFunctions.$anonfun$sortByKey$1(OrderedRDDFunctions.scala:64)
    at org.apache.spark.rdd.RDDOperationScope$.withScope(RDDOperationScope.scala:151)
    at org.apache.spark.rdd.RDDOperationScope$.withScope(RDDOperationScope.scala:112)
    at org.apache.spark.rdd.RDD.withScope(RDD.scala:406)
    at org.apache.spark.rdd.OrderedRDDFunctions.sortByKey(OrderedRDDFunctions.scala:63)
    at org.apache.spark.mllib.evaluation.BinaryClassificationMetrics.x$3$lzycompute(BinaryClassificationMetrics.scala:189)
    at org.apache.spark.mllib.evaluation.BinaryClassificationMetrics.x$3(BinaryClassificationMetrics.scala:178)
    at org.apache.spark.mllib.evaluation.BinaryClassificationMetrics.confusions$lzycompute(BinaryClassificationMetrics.scala:180)
    at org.apache.spark.mllib.evaluation.BinaryClassificationMetrics.confusions(BinaryClassificationMetrics.scala:180)
    at org.apache.spark.mllib.evaluation.BinaryClassificationMetrics.createCurve(BinaryClassificationMetrics.scala:272)
    at org.apache.spark.mllib.evaluation.BinaryClassificationMetrics.roc(BinaryClassificationMetrics.scala:103)
    at org.apache.spark.mllib.evaluation.BinaryClassificationMetrics.areaUnderROC(BinaryClassificationMetrics.scala:123)
    at org.apache.spark.ml.evaluation.BinaryClassificationEvaluator.evaluate(BinaryClassificationEvaluator.scala:102)
    at java.base/jdk.internal.reflect.NativeMethodAccessorImpl.invoke0(Native Method)
    at java.base/jdk.internal.reflect.NativeMethodAccessorImpl.invoke(NativeMethodAccessorImpl.java:62)
    at java.base/jdk.internal.reflect.DelegatingMethodAccessorImpl.invoke(DelegatingMethodAccessorImpl.java:43)
    at java.base/java.lang.reflect.Method.invoke(Method.java:566)
    at py4j.reflection.MethodInvoker.invoke(MethodInvoker.java:244)
    at py4j.reflection.ReflectionEngine.invoke(ReflectionEngine.java:357)
    at py4j.Gateway.invoke(Gateway.java:282)
    at py4j.commands.AbstractCommand.invokeMethod(AbstractCommand.java:132)
    at py4j.commands.CallCommand.execute(CallCommand.java:79)
    at py4j.ClientServerConnection.waitForCommands(ClientServerConnection.java:182)
    at py4j.ClientServerConnection.run(ClientServerConnection.java:106)
    at java.base/java.lang.Thread.run(Thread.java:829)
Caused by: org.apache.spark.SparkException: Failed to execute user defined function (HasSimpleAnnotate$$Lambda$4883/0x0000000841b28040: (array<array<struct<annotatorType:string,begin:int,end:int,result:string,metadata:map<string,string>,embeddings:array<float>>>>) => array<struct<annotatorType:string,begin:int,end:int,result:string,metadata:map<string,string>,embeddings:array<float>>>)
    at org.apache.spark.sql.errors.QueryExecutionErrors$.failedExecuteUserDefinedFunctionError(QueryExecutionErrors.scala:177)
    at org.apache.spark.sql.errors.QueryExecutionErrors.failedExecuteUserDefinedFunctionError(QueryExecutionErrors.scala)
    at org.apache.spark.sql.catalyst.expressions.GeneratedClass$GeneratedIteratorForCodegenStage1.processNext(Unknown Source)
    at org.apache.spark.sql.execution.BufferedRowIterator.hasNext(BufferedRowIterator.java:43)
    at org.apache.spark.sql.execution.WholeStageCodegenExec$$anon$1.hasNext(WholeStageCodegenExec.scala:760)
    at scala.collection.Iterator$$anon$10.hasNext(Iterator.scala:460)
    at scala.collection.Iterator$$anon$10.hasNext(Iterator.scala:460)
    at scala.collection.Iterator$$anon$10.hasNext(Iterator.scala:460)
    at scala.collection.Iterator$$anon$10.hasNext(Iterator.scala:460)
    at org.apache.spark.util.collection.ExternalSorter.insertAll(ExternalSorter.scala:197)
    at org.apache.spark.shuffle.sort.SortShuffleWriter.write(SortShuffleWriter.scala:63)
    at org.apache.spark.shuffle.ShuffleWriteProcessor.write(ShuffleWriteProcessor.scala:59)
    at org.apache.spark.scheduler.ShuffleMapTask.runTask(ShuffleMapTask.scala:99)
    at org.apache.spark.scheduler.ShuffleMapTask.runTask(ShuffleMapTask.scala:52)
    at org.apache.spark.scheduler.Task.run(Task.scala:136)
    at org.apache.spark.executor.Executor$TaskRunner.$anonfun$run$3(Executor.scala:548)
    at org.apache.spark.util.Utils$.tryWithSafeFinally(Utils.scala:1504)
    at org.apache.spark.executor.Executor$TaskRunner.run(Executor.scala:551)
    at java.base/java.util.concurrent.ThreadPoolExecutor.runWorker(ThreadPoolExecutor.java:1128)
    at java.base/java.util.concurrent.ThreadPoolExecutor$Worker.run(ThreadPoolExecutor.java:628)
    ... 1 more
Caused by: java.lang.Exception: feature rules is not set
    at com.johnsnowlabs.nlp.serialization.Feature.$anonfun$getOrDefault$1(Feature.scala:116)
    at scala.Option.getOrElse(Option.scala:189)
    at com.johnsnowlabs.nlp.serialization.Feature.getOrDefault(Feature.scala:116)
    at com.johnsnowlabs.nlp.HasFeatures.$$(HasFeatures.scala:73)
    at com.johnsnowlabs.nlp.HasFeatures.$$$(HasFeatures.scala:73)
    at com.johnsnowlabs.nlp.AnnotatorModel.$$(AnnotatorModel.scala:28)
    at com.johnsnowlabs.nlp.annotators.TokenizerModel.$anonfun$tag$5(TokenizerModel.scala:340)
    at scala.collection.Iterator$$anon$11.nextCur(Iterator.scala:486)
    at scala.collection.Iterator$$anon$11.hasNext(Iterator.scala:492)
    at scala.collection.Iterator$$anon$12.hasNext(Iterator.scala:513)
    at scala.collection.Iterator.foreach(Iterator.scala:943)
    at scala.collection.Iterator.foreach$(Iterator.scala:943)
    at scala.collection.AbstractIterator.foreach(Iterator.scala:1431)
    at scala.collection.generic.Growable.$plus$plus$eq(Growable.scala:62)
    at scala.collection.generic.Growable.$plus$plus$eq$(Growable.scala:53)
    at scala.collection.mutable.ArrayBuffer.$plus$plus$eq(ArrayBuffer.scala:105)
    at scala.collection.mutable.ArrayBuffer.$plus$plus$eq(ArrayBuffer.scala:49)
    at scala.collection.TraversableOnce.to(TraversableOnce.scala:366)
    at scala.collection.TraversableOnce.to$(TraversableOnce.scala:364)
    at scala.collection.AbstractIterator.to(Iterator.scala:1431)
    at scala.collection.TraversableOnce.toBuffer(TraversableOnce.scala:358)
    at scala.collection.TraversableOnce.toBuffer$(TraversableOnce.scala:358)
    at scala.collection.AbstractIterator.toBuffer(Iterator.scala:1431)
    at scala.collection.TraversableOnce.toArray(TraversableOnce.scala:345)
    at scala.collection.TraversableOnce.toArray$(TraversableOnce.scala:339)
    at scala.collection.AbstractIterator.toArray(Iterator.scala:1431)
    at com.johnsnowlabs.nlp.annotators.TokenizerModel.$anonfun$tag$2(TokenizerModel.scala:392)
    at scala.collection.TraversableLike.$anonfun$map$1(TraversableLike.scala:286)
    at scala.collection.mutable.ResizableArray.foreach(ResizableArray.scala:62)
    at scala.collection.mutable.ResizableArray.foreach$(ResizableArray.scala:55)
    at scala.collection.mutable.ArrayBuffer.foreach(ArrayBuffer.scala:49)
    at scala.collection.TraversableLike.map(TraversableLike.scala:286)
    at scala.collection.TraversableLike.map$(TraversableLike.scala:279)
    at scala.collection.AbstractTraversable.map(Traversable.scala:108)
    at com.johnsnowlabs.nlp.annotators.TokenizerModel.tag(TokenizerModel.scala:288)
    at com.johnsnowlabs.nlp.annotators.TokenizerModel.annotate(TokenizerModel.scala:400)
    at com.johnsnowlabs.nlp.HasSimpleAnnotate.$anonfun$dfAnnotate$1(HasSimpleAnnotate.scala:46)
    ... 19 more


text:
Amanda Seyfried's Biggest Franchise Getting Another Movie?
Amanda Seyfried recently revealed she's working on a new musical project, though she shut down the hope that it's a new Mamma Mia! movie.
By Sckylar Gibby-Brown
| Published 5 mins ago
After musical actress extraordinaire Amanda Seyfried explained her absence from the Golden Globes by stating she was working on a mysterious new musical, fans grew excited at the possibility of another Mamma Mia! film. However, during an interview at Sunday's Critics Choice Awards, Seyfried further explained that the new project was not the third in the Mamma Mia! franchise, though the actress is not ruling out the possibility of reprising her role as Sophie sometime in the future, according to Collider.com.
While fans were hoping for a third Mamma Mia! movie, Amanda Seyfried is working on something just as exciting—a musical stage play based on Thelma and Louise, which will also star Evan Rachel Wood (The Ides of March). Seyfried explained that her mysterious justification for her Golden Globes absence was that she wanted to give a more specific response without giving away more than she could at the time, and what the actress really wanted to say was that she couldn't be at the awards show because she is "living my life's fantasy" by working on this project.
Though Amanda Seyfried's current project is not the next installment of Mamma Mia!, the actress admitted she would be up to reprise the role of Sophie again. In fact, the actress is currently "waiting for the call." While Seyfried doesn't believe she has the authority to make the third film happen, she says that Judy Craymer, producer of Mamma Mia! and the sequel Mamma Mia! Here We Go Again is completely on board, and all the team is waiting for is a green light from Universal.
With close to 100 original songs by the Swedish supergroup ABBA, which the franchise's soundtracks are based on, there is plenty of material left to make one, or even several, more Mamma Mia! films. However, it may be a long time before production starts on a third feature, even if it gets greenlit, as the leading lady Amanda Seyfried is currently working on many musical projects and will need to wait for her calendar to clear. One of those projects might include a cameo in the new Mean Girls the Musical, a remake of the classic 2004 high school coming-of-age movie based on Tina Fey's screenplay, as well as the Broadway musical production, also written by Tina Fey.
Mean Girls was Amanda Seyfried's first movie and her big break, which came after the actress appeared in several episodes of the American soap operas As The World Turns and All My Children. Since the film was a pivotal point in Seyfried's career, and her character of Karen Smith has since become iconic, the actress says she would love to do a cameo in the new film being created for Paramount+, though nothing has become official at this point.
Because of the way Mean Girls has evolved over the past 20 years and has remained relevant to popular culture, Amanda Seyfried says that she can't see the franchise ever going away, and she looks forward to watching the story continue to evolve. Currently, there is no set release date for Mean Girls the Musical, but it will likely be released later this year.
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Home Articles Lifestyle Food & Drink These are the 50 most iconic restaurants of all time
These are the 50 most iconic restaurants of all time
Are you looking to really push the boat out, now that the world is reopening? Well, look no further: these restaurants will have you sorted.
What makes a restaurant truly iconic? The food? The interiors? The history? Or could it be that certain indefinable quality that lends itself to the most renowned establishments; a feeling you get when you set foot through the door that tells you you're in for an utterly unique, treasured experience — one that you'll be talking about for years to come?
Iconicity can certainly be a difficult factor to put one's finger on; but regardless, there are restaurants that are indisputable, inarguable icons of the culinary sphere. And so we've curated a selection of the 50 most iconic restaurants of all time: a collection of establishments that maintain their proud, undisputed iconic status, and which will go down in gastronomic history as the icons they truly are.
Wiltons, Jermyn Street
When a restaurant's been going since 1742, you know it's got something special. And where Wiltons is concerned, 'special' translates to 'one of the greatest culinary institutions ever to have graced the world's gastronomic stage'. With its history (and current cuisine) rooted firmly in oysters, it's a treat for food lovers and history aficionados alike.
What to order: Oysters. No question. Choose from Loch Ryan Natives, West Mersea Natives, Jersey Rock oysters or abundant other choices; just make sure to order oysters.
Osteria Francescana, Modena
Fancy going on a journey? We bet you do, in this era of travel restrictions; but once you arrive at this iconic restaurant, you won't need a negative PCR in order to travel your way through the menu. Because it is a journey: a journey that starts at the table, with its pristine white tablecloth, and continues through Italian landscapes, traditions and passions. As the team are keen to emphasise: 'it is not mathematical. It is emotional.'
What to order: 'Misery and Nobility: spaghettini alla Cetarese with smoked mozzarella and caviar'. If you're wondering how a dish can be both miserable and noble, we'd advice ordering this one forthwith.
Langan's Brasserie, Mayfair
It's long been a bastion of London's culinary scene; and it's set to reopen in autumn of this year, when it'll be fully restored to its former — breathtakingly glamorous — glory. If you were unaware of Langan's before, that glory is one of timeless style, jaw-dropping luxury and blissful escapism. It's a London institution in every possible sense; with a ground floor lounge, shellfish bar and invitation-only late lounge among its offerings, the reopened Langan's will have tongues wagging all over Mayfair (and beyond).
What to order: Well, who'd go to a shellfish bar and omit to order oysters; or caviar; or both?
Elaine's, Manhattan
It was the stuff of legends. It was where celebrities flocked to; and where everyone else flocked to in order to catch a glimpse of the world's elite. We're using the past tense, of course, because Elaine's is — regrettably — no longer in existence. It closed in 2011, following the passing of its owner, Elaine herself. As Elaine's partner said, "there is no Elaine's without Elaine"; and, certainly, her constant presence was a driving force in making the restaurant the icon it still is — and will always be — today.
The Fat Duck, Berkshire
This one will, presumably, ring more than a few bells since it comes to the gastronomy world courtesy of Heston Blumenthal. And as you may therefore be aware: eating at The Fat Duck isn't about merely popping out for a meal. We'll avoid cliches by calling it an 'experience'; instead, it's more like participating in a fairytale for that brief window of time when you're party to the sublime, unique menus that only Blumenthal could create. And this year is its 25th anniversary, too: cue a series of 'anthology menus'. We can't wait.
What to order: We don't want to ruin the surprise of the anthology menus; so we'll just encourage you to say yes to everything. Trust us on this one.
Alinea, Chicago
We've waxed lyrical about this one before; or, rather, Michelin star chef James Knappett has. Such is its iconic status, that it'll be recommended by those in the know (and, indeed, those out of the know, too) left right and centre. Knappett described owner and Head Chef Grant Achatz as being "at the forefront of modern culinary creativity"; and who are we to disagree with a Michelin starred recommendation?
What to order: You'll experience a multi-course tasting menu at the Alinea dining room: a multi-sensory menu that combines fine dining with experimental moments. What more could you want?
Spago, Los Angeles
Ever heard of Wolfgang Puck? Well, you have now; he's a chef (and rather a good one, at that), and Spago is his flagship restaurant. Snugly nestled among the lush palm trees and blazing sunshine of Beverly Hills, it serves — would you believe it — Californian cuisine, with market-driven menus; and the sleek, minimalist design makes the most of natural ingredients for a thoroughly organic aesthetic.
What to order: Lacquered Liberty Farm's Duck Breast. There's just nothing like it.
St. John, Smithfield
We assume you've been to this London stalwart? Opened by Fergus Henderson and Trevor Gulliver in a disused smokehouse, it's a restaurant with a distinct philosophy: one of 'purpose and simplicity'. Henderson famously 'puts it on the plate' (he's largely responsible for the vast appetite for offal dishes we see everywhere today, thanks to his work at St. John) and Trevor 'puts it in the glass'. There you go: purpose and simplicity.
What to order: The menus are updated daily; but on the day of writing, we'd have to go with the Pig Tongue, Chickpea and Green Sauce.
Sukiyabashi Jiro, Japan
Have you been watching Jiro Dreams Of Sushi on Netflix? Yep — this restaurant is so iconic that a documentary has been dedicated to it; or, more specifically, to Jiro Ono himself. Trust us, gents; this is sushi like you've never experienced sushi before. You'll never be able to eat sushi out of a plastic supermarket carton again; but it'll be worth it. The website encourages guests 'not to be late', to ensure you enjoy your sushi to the fullest; and with just ten counter seats, you'll want to book that reservation promptly.
What to order: Whatever Ono recommends. The guy is a sushi icon. He knows his stuff.
El Bulli, Catalonia
It brings us no pleasure to say that this particular iconic restaurant is no more. The news that it would close in 2011 sent the culinary industry into paroxysms of grief; such was its status as a culinary tour de force. Ferran Adrià long ago joined the hallowed halls of iconic chefs; and El Bulli will always be renowned as one of most experimental, avant garde restaurants known to man (or food) — we're talking lobster gazpacho, for one.
Scott's, Mayfair
It's a glittering stalwart of London's culinary scene; and we're not the only ones who think so. Ian Fleming was often to be found at Scott's Bar in the 1950s and 60s; and the restaurant's ineffable luxury, elegance and style continue to see the world's elite flocking through its doors.
What to order: Head straight to the world-famous Oyster and Champagne bar; and keep those oysters coming. (And the champagne, of course. Always the champagne.)
Noma, Copenhagen
If iconicity is found in food, Noma would be raking in those culinary icon medals like there's no tomorrow. Co-owner René Redzepi coined a new genre of cuisine, aptly named 'New Nordic'; and it focuses on foraged, seasonal ingredients with a strong emphasis on fermentation. The restaurant offers just three menus per year; and the 'Summer Season' offering (June — September) promises lots of 'delicious vegetables', together with seafood. Just the thing for the post-Covid health boom.
What to order: Vegetables. Doesn't matter which ones. Just make the most of them — they're among the best vegetables you'll ever eat.
Alain Ducasse au Plaza Athénée, Paris
If you've been paying attention, you'll be no stranger to Alain Ducasse. This restaurant is, sadly, closed (for now, at least — we're holding out hope); but it changed the world of haute cuisine forever, with its removal of meat and emphasis on ethical consumption; and its futuristic dining rooms, with curved seats rounded by sleek, glossy steel in the manner of cloches, will surely be remembered forever.
El Celler de Can Roca, Girona
The Roca brothers' culinary reputation precedes them — they're among the great and the good of modern gastronomy — and this particular restaurant is famously ever-evolving. It's described as the most definitive of the Roca brothers' enterprises, but strives for constant innovation and creation. The dining room is structured around an interior forest (yes, really), and guests are encouraged to engage in a 'dance of the senses'.
What to order: The ever-evolving nature of the restaurant means there's no definitive answer here; but you'll be good to go with any number of the traditional Catalan recipes on offer.
The Test Kitchen, Cape Town
It's the first fine dining restaurant to have opened in Woodstock, Cape Town. We've got Luke Dale-Roberts to thank for this one; and his genius sees world-renowned dishes being prepared with a unique South African twist. This one's a sensory experience; be prepared to get involved.
What to order: If you're having dinner, you'll be party to the set 'Discovery Menu': from which we have a particular fondness for the Coconut Laksa.
Odette, Singapore
As you'd expect from a restaurant housed in Singapore's National Gallery, it's worth visiting for the aesthetics alone: stepping inside is a little like stepping into a warm bath, such is its instant aura of relaxation and luxury; not to mention the glass-enclosed kitchen, through which guests can watch their dishes being prepared in front of their very eyes. Cuisine-wise, it offers supremely refined French dining: inspired by Odette herself, the grandmother of Chef Julien Royer.
What to order: Something you'd be happy to watch as it's prepared. That said, these chefs know their stuff; so that's probably the whole menu, really.
Harveys, Wandsworth
Marco Pierre White is another chef to have carved his name into the culinary Walk of Fame; and he lent his gastronomic skills to this somewhat enigmatic restaurant. While it was open, between 1987 and 1993, it was less of an enigma and more of a talking (or shouting) point among food lovers and A-listers alike. Now, however, it can be viewed through a haze of nostalgia and fond reminiscences, owing to its closing before the age of social media (and, indeed, before the Internet took off). It may not be widely documented in cyberspace; but you can rest assured it'll trip off the tongue of anyone who knows their culinary icons.
Frantzén, Stockholm
As luck would have it, it's another restaurant recommended to us only this week: this time by two Michelin starred chefs (Jason Atherton and Mark Birchall). And for good reason, too: if creativity is one of the bastions of what makes an iconic restaurant, then this restaurant is well and truly in the icon hall of fame: the modern Nordic cuisine with Japanese influences is as original — and delicious — as they come.
What to order: It's a fixed menu; so we'd suggest merely sitting back and enjoying whatever is placed in front of you. And enjoy it, you will: trust us.
Le Caprice, St. James's
If a culinary icon is measured in terms of the human icons who've visited it, then Le Caprice must surely be among the very greatest culinary icons of them all. Covid-19 saw it shut its doors last year (before reopening as a training academy); but in those good old pre-Covid days, Le Caprice — situated just behind the Ritz — was an undisputedly iconic restaurant. Diana, Princess of Wales, was such a regular that she always sat at her own corner table; and the restaurant's other A-list frequenters could fill a book.
The French Laundry, Napa Valley
It's sleek, it's chic; and it's iconic, in every possible sense. Chef Thomas Keller had a dream of bringing fine French cuisine to the Napa Valley. When he stumbled across a rustic cottage, he knew he'd found his setting — and the rest is culinary history. Cut to today, and the restaurant is sleek, stylish and has a daily changing menu bursting with classic French ingredients.
What to order: Since the menu changes daily, we can't be too overbearing on this one. But if you'd visited on 12th August, we'd have encouraged you to go for the Wolfe Ranch White Quail "Rillettes".
White Rabbit, Moscow
With panoramic views across one of the most beautiful cities in the world, this restaurant is a force to be reckoned with in terms of location alone. But that's before you even take into account the exceptionally creative cuisine, courtesy of Vladimir Mukhin who utilises the very finest Russian ingredients; or the Alice in Wonderland theme that pervades the space and helps guests to understand that this isn't an experience confined to the palate.
What to order: Go for the Metamorphoses tasting menu. You'll never look back.
Pierre Gagnaire, Paris
It's the flagship restaurant of the world-famous chef of the same name (who, presumably, needs no introduction…); offering modern French cuisine, it's broadly recognised as a flag bearer for the very best fusion cooking across the world. Gagnaire himself describes his culinary ethos as 'facing tomorrow but respectful of yesterday'; so you can expect forward-thinking cuisine with its roots in heritage and tradition.
What to order: The Royale spiny lobster and artichoke from the Bretagne region. Can't be matched.
Ultraviolet, Shanghai
What if we told you there was a restaurant uniting multi-sensory technology with food, to create a totally unique, unprecedented dining experience? We don't want to spoil the (inevitable) surprise by saying too much more here — but we will say that this restaurant was 16 years in the making by inimitable French chef Paul Pairet. And once you see — or, rather, experience — the high tech theatrics, you'll understand why.
What to order: That would be telling…
Basil's Bar, Mustique
Ok, you're right; it's known more for its rum punch than for its cuisine. But, frankly, the Mustique rum punch is an icon in its own right (as is proprietor Basil Charles himself), not to mention the enduring legendary status of the bar; and the recent addition of Head Chef Luke Ferguson has seen a revamped menu that'll enable guests to sip their rum punch while watching for that green flash and waiting for their indubitably excellent meal to arrive.
What to order: You'll be spoiled for choice; but we've got our eye on the Squash & Coconut Arancini, followed by the Prawn Linguine.
The Ritz Restaurant, St. James's
It would hardly be an accurate list of culinary icons if we didn't include The Ritz Restaurant. Michelin star chef Victor Garvey informed Gentleman's Journal that this is his favourite restaurant of all time, and we're hardly surprised; those lavish interiors — not to mention its exquisite French cooking and inexhaustive history — have cemented it as a culinary icon forevermore.
What to order: From the 'Arts de la Table': you could certainly do worse than the Bresse Duck.
Ithaa Undersea Restaurant, The Maldives
Undersea means — quite literally — under the sea. Part of the Conrad Maldives hotel, guests who eat at this restaurant will be seated five metres below the ocean's surface; if panoramic ocean views comprised of the actual ocean — not to mention the myriad fish species that will swim their way past you and your fellow diners while you eat — isn't a criteria for iconicity, we really don't know what is.
What to order: The set menus are matched with unique wine concepts; and they're composed of local flavours, fusion style and Western influences.
La Tour d'Argent, Paris
It's a centuries-old restaurant imbued with tradition, glamour and heritage to the last degree. Poised by the River Seine, its history could fill pages; Henry IV famously frequented the establishment (favouring the heron pâté), and various other world leaders opted to stroll through those doors across the centuries. The rest, as they fondly say, is history; and La Tour d'Argent continues its world famous iconic status.
What to order: If you don't order duck in some form or another, you'd be committing a grave culinary faux-pas.
Blue Hill at Stone Barns, Pocantico Hills
We've been fairly urban-centred with our iconic restaurant choices so far; so this farmstead restaurant, set in 80 glorious acres just 30 miles north of Manhattan, should appeal to all you country gentlemen. 'Eco-friendly' is the phrase du jour here; chef Dan Barber is keen to extract every ounce of flavour from ingredients found in the ground, and they often leave said ground just hours before ending up on the plate you'll find in front of you.
What to order: A 30-course tasting menu? Say no more…
Wolfgat, South Africa
The restaurant building dates back some 130 years; but of greater significance is the Wolfgat cave that remains on the premises. Anyone with a penchant for archaeology or geology should prick their ears (or, rather, eyes) up here: one archaeological survey found ceramic remains and sheep bones dating back to any time in the last 2000 years.
What to order: It's a seasonal tasting menu; and, as is increasingly fashionable, it focuses on indigenous ingredients that are sustainably sourced. Book yourself in quickly, though; there are 20 diners per sitting.
Mirazur, France
Nestled at the foot of a mountain, just a stone's throw from the Italian border, sits this culinary gem which spills over three levels on the picturesque mountainside. The interiors are no less spectacular; with panoramic views of the sea and more light than you'd think one room can hold, you'll find yourself unable to resist capturing the moment on your phone repeatedly throughout the meal.
What to order: We want to leave something to the imagination. But we will add that chef Mauro Colagreco's current culinary 'pick of the month' is girolles (a small, flavourful mushroom; make of that what you will.
The Polo Lounge at The Beverly Hills Hotel
We wouldn't be doing our iconic due diligence if we didn't mention the Polo Lounge. You've doubtless heard of it; you might even have been lucky enough to step foot through those hallowed doors, where so many Hollywood A-listers have stepped before. Once described as 'Hollywood's commissary', that candy-striped ceiling is a design icon in and of itself; and the abundantly lush greenery all echoes the unique aesthetic of the one and only Beverly Hills Hotel.
What to order: For dinner, we'd suggest the Steak Tartare, followed by the Lobster Risotto.
Pasture, New Zealand
A restaurant with just six seats? We're listening. And you should, too; this is a restaurant you won't forget in a hurry. There aren't even any tables: guests are seated at the bar, where they're presented with a tasting menu that's been specially curated for the season.
What to order: The tasting menu, naturally. Not that you have any choice, really.
Pujol, Mexico
It's sleek; it's shiny; and it's got more style than you could shake a piece of polished wood at. Like many of the restaurants on this list, the food is constantly changing; and the cuisine quite literally has its roots in Mexican ingredients, with a focus on foraged produce and enduring creativity.
What to order: Opt for the tasting menu, where delicacies like ceviche de lubina and nicoatole de fresa await.
The Ledbury, Notting Hill
As luck would have it, it's been a happy week for this Notting Hill culinary stalwart, courtesy of Brett Graham. Food loving Londoners were crushed to learn last year that The Ledbury wouldn't be reopening following a period of Covid-19 hardship; but as it turns out, The Ledbury will be opening its doors once again. We don't yet know when; but we're thoroughly relieved to know that its iconic story will continue.
What to order: That remains to be seen…
La Colombe d'Or, France
As a cultured, refined gentleman, we know you'll already know all about this world-renowned institution; all the more so if you're a Gentleman's Journal subscriber, since it was featured in this year's summer issue. Here, we'll just say that it's a restaurant steeped in history, good food and great art.
What to order: A lot. It's a world-famous restaurant; and in these Covid-stricken times, who knows when you'll be able to go again?
Eleven Madison Park, New York
Overlooking Madison Square Park, this fine dining restaurant is housed at the foot of a historic Art Deco building. Dating back to 1998, it's long been a stalwart of New York dining; and Chef Daniel Humm has modernised the menu to the high standards you'd expect of such a renowned institution. It's not cheap; but every dinner paid for at the restaurant provides five meals to New Yorkers experiencing food insecurity. So you'll have a meal you'll never forget; and you'll do a philanthropic deed at the same time.
What to order: Once again, we'd opt for the tasting menu: which consists of purely plant-based dishes. Your body will thank you, we promise.
MNKY HSE, Mayfair
A modern Latin American restaurant, cloistered behind an almost invisible entrance on Dover Street? It's intriguing before you've even set foot through the (almost hidden) door, and once you're inside, the intrigue continues. It's a multi-sensory experience, in every sense (literally); and Head Chef Mark Morrans offers up a delightfully bold sharing menu, comprised of original Latin American cuisine.
What to order: In a somewhat recurring theme, you'll want to opt for the fish; and you could certainly do worse than the Butter Roasted Lobster.
Restaurante Sobrino de Botín, Madrid
It dates back to 1725; and you can assume this is a restaurant that has seen some sights and heard some gossip over the years. Famously, it was Ernest Hemingway's favourite restaurant; and Graham Greene is another literary icon to have frequented the centuries-old establishment.
What to order: If you know what's good for you, you'll opt for the House Menu. Garlic soup and roasted suckling pig both make an appearance; oh, and sangria. You'll want to order the sangria.
Attica, Melbourne
This restaurant is as refreshing as they come. It's iconic, yes; but there's nothing fussy or unnecessarily lavish about this world-renowned institution. It doesn't pontificate; instead, it gets straight down to it with exceptionally rare ingredients (bunya nuts have been known to appear), and guests needn't always use cutlery if the meal could be better sampled with fingers.
What to order: This is the time to push your culinary boundaries. If you don't recognise something on the menu, order it.
Patagonia Sur, Buenos Aires
Situated in one of La Boca, one of Buenos Aires' most famous neighborhoods, this restaurant couldn't be described as sleek; but it could be described as intimate, chic and the epitome of luxurious neighbourhood cuisine. It's gourmet; it's decadent; and you'll find yourself wanting to linger all night.
What to order: You'll want to take the chef's recommendation on this one; grillmaster Francis Mallmann knows what he's about (and his Argentinian cuisine is as excellent as you'd expect from one of the most iconic restaurants in the world).
Café de la Paix, Paris
Poised on the corner of the Boulevard des Capucines and the Place de l'Opera, this famous institution is a veritable masthead for the thriving (Covid permitting) Paris theatrical industry. Guests over the years have included Victor Hugo, Ernest Hemingway (the man seems to have been everywhere) and Emile Zola; to name just a few.
What to order: If you're there in the morning, sit outside on one of those pristine chairs and order coffee and a croissant. If you're there for dinner: the Médaillon de veau façon milanaise will have you sorted.
Le Bernardin, New York
This culinary icon was born in Paris, in 1972, before making its way across the pond to midtown Manhattan. Its specialty appears in the form of seafood; and you can trust us when we say that this is French dining as you've never experienced it before.
What to order: The chef's tasting menu. What else? Expect to find caviar, langoustine and lobster among others; and pair it with a wine (per person) for the full experience.
Mugaritz, Errenteria
It's all about playfulness, creativity and fun. You'll be there for approximately three hours; if that makes you shudder inwardly, we can assure you that, by the time you're there, you'll be fully in the spirit of things. It's a restaurant that's all about asking questions, pushing limits and expanding boundaries: and guests will be party to a primal, seasonal culinary experience that they'll never forget.
What to order: You'll want to wait to see what's on offer when you get there, really; but Mugaritz creations include tantalisingly named dishes like "PREJUDICE Strain your Brain", and "FIRST KISS Natura". Intrigued? Us, too.
D.O.M., Brazil
Are you an expert in Brazilian gastronomy? It's a fairly niche area; but once you've experienced it, you won't want to go back. Created by chef Alex Atala, it shone a light on Brazil's unique flavours when not a great deal was known about them; and it merges classical and contemporary Brazilian ingredients to tantalise the tastebuds and give guests (limited seating, mind) an experience they've never had before.
What to order: Once again, the tasting menu is the only way. The unique gastronomy can't be done justice with just one dish; best to go for broke.
The Clove Club, Shoreditch
There's something infinitely bright and bustling about The Clove Club — the birthchild of three friends who used to run an experimental supper club in Shoreditch — which gives it an even more appealing aesthetic in the wake of those empty lockdown London streets. Its modern British menu, too, give it a sprightly feel; as do the perpetual surprises to be found in the rare ingredients and ongoing creativity.
What to order: There's a tasting menu, which we'd certainly recommend; otherwise, 100 day old Lincolnshire chicken has certainly caught our eye.
The Wolseley, Piccadilly
Splendid, magnificent and endlessly, enduringly iconic: we wouldn't normally heap so many superlatives on one institution, but when it comes to The Wolseley we'll make an exception. We'd know that domed ceiling, sweeping staircase and glittering, sparkling aesthetic anywhere: and we're betting you would, too.
What to order: Opt for oysters. Or prawns. Or the Salmon Rillettes; or the Potato Mousseline. Or the Escargots. Oh, just order it all. You only live once.
El Floridita, Los Angeles
If walls could talk, these walls would have a field day. It's a world-famous Hollywood restaurant, named after the bodeguita in La Habana, Cuba; and it serves up authentic Cuban and Caribbean cuisine from (relative) dawn till dusk. The original Floridita was a haven for A-listers across the world, and this newer iteration is no different.
What to order: Take the plunge, and order something you've never had before. Rope Vieja? Go for it. Pierna de Puerco? Just say yes.
Café de Flore, Paris
If ever a coffeehouse could be described as a celebrity haunt, it would be this one. It manages to seamlessly merge charm with prestige; and its extensive guestbook over the years includes Pablo Picasso, among others (on which note: the Art Deco interior, rife with red seating and mahogany, has been virtually untouched since the Second World War).
What to order: Rillettes of pork with Poilâne bread. Indisputable.
Dinner by Heston Blumenthal, Knightsbridge
We've mentioned Blumenthal twice; but that's for good reason. The man is a culinary icon in and of himself, and his restaurants will likely carry his legacy on forever. With a restaurant name chosen for its 'linguistic playfulness', you can assume the food will be unlike any other food you've eaten before; and you'd be right.
What to order: The Truffle, followed by the Roast Halibut & Green Sauce. It'll be a meal you'll never forget.
Café Tortoni, Buenos Aires
If there was ever an intellectual hub, it would be this one. This world-famous coffee house has borne witness to conversations happening between the likes of Albert Einstein, Hillary Clinton, Robert Duvall and Federico García Lorca (not all together, of course; that would be quite a feat).
What to order: You wouldn't usually catch us saying this where any sort of food and drink is concerned; but here, we'd recommend simply ordering a strong coffee, before engaging in your best intellectual discourse. It seems only fitting, after all.
Looking for more iconic destinations? Here are 50 hotels every gentleman should visit before he dies…
Cover Interviews ― 6 months ago
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Welcome to Mallorca! I'm Jake James and I'm going to show you how spending just two days of your holiday out the resort could make it so much better. What comes into your mind when you hear the name Mallorca? If you're from the UK like me, there's a pretty good chance that we all picture it in a similar way. Magaluf and package holidays. But that's an image that is so unfair, because this wonderful island has so much more to give. Mallorca is a part of Spain - more specifically, it's the largest of the Balearic islands. Its location in the Mediterranean means that the sun shines all year round. Many come to Mallorca for the glow of its white sandy beaches. Mallorca has a population of around 900,000 people - but 28 million people pass through Mallorca's main airport every year, roughly equivalent to a third of the UK population. Mallorca's landscape is dominated by two mountain ranges - Serra de Tramuntana and Serra de Llevant. These roads through the mountains are some of the most beautiful drives in the world. While you're here, why not enjoy those roads in an electric car? Mallorca has pledged that by 2050, only electric vehicles will be permitted on the island, and charging points are everywhere. Or, if you're the one full of energy, Mallorca attracts around 150,000 cycling tourists every year - and the mountains are mapped with dozens of hiking routes that take you all over the island. There's so much to see and do in Mallorca, but that image of a cheap party holiday still exists. There's nothing evil about treating yourself to a hassle free resort - your holiday time is valuable, and finding a chance to relax these days is a luxury itself. But we wanted to show you More of Mallorca. Show you how to get more out of your holiday - and still leave you with plenty of time to get the relaxation you deserve.
Do you want to know the secret to a hassle-free start to your trip? It's an airport lounge. Away from the hustle and bustle you can enjoy some lunch, a few drinks and generally just enjoy a much more chilled out atmosphere than the terminal. After boarding our plane and enjoying a flight of maybe just over two hours, we arrived at Palma de Mallorca Airport.
So we're off the plane, heading to pick up our checked luggage. Flight was only about two hours, so it wasn't too bad, but y'know. I'm 6"2" so I would have liked a bit more leg room than RyanAir would have given me for free, but yeah!
And then after we grab our luggage, head to our transfer, which will take us to our accommodation. Which we've booked in advance so the guy should be there waiting for us with a little sign. Hop in the car, and off we go!
Booking our transfer in advance meant a door-to-door service - which was ideal for us, and saved us so much time and stress. We'd definitely recommend it. But for now, after a long journey it was time to get plenty of rest before the busy trip ahead. In 2011, the Tramuntana mountain range was awarded World Heritage Status - as an area of great physical and cultural significance. Nestled in these mountains, just a 15-20 minute drive from Palma in our electric hire car, is a little town called Valldemossa. It's a picturesque place - like something from a film. When you arrive, you're surrounded with lush greenery, wildflowers and the fresh smell of citrus. With a population of around 2,000 people, this place is a little sanctuary of blonde stone architecture in a sea of green.


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May 1st in African American History – Kenneth Bancroft Clark
By Chimsima Zuhri on May 1, 2011 in African American History, May
Tags: NAACP, social psychologist, social scientist, Spingarn Medal
May 1, 2005 Kenneth Bancroft Clark, social psychologist, died.
Clark was born July 24, 1914 in the Panama Canal Zone but raised in Harlem, New York. Clark earned his Bachelor of Arts and Master of Science degrees from Howard University in 1935 and 1936, respectively. In 1940, he became the first African American to earn a Ph. D. from Columbia University in psychology. In 1942, he joined the faculty of City College of New York and in 1960 was made a full professor, the first black academic to be so honored in the history of the college.
With his wife, Mamie Phipps Clark, Clark conducted research among children on the effects of segregated education. They are best known for their 1940s experiments using dolls to study children's attitudes about race. Their work contributed to the 1954 United States Supreme Court Brown v. Board of Education ruling which determined that de jure racial segregation in public schools was unconstitutional. Clark went on to become the most influential black social scientists of his generation.
He received more than a dozen honorary degrees from some of the nation's finest colleges and universities, including Columbia University, Princeton University, and John Hopkins University. In 1961, he received the NAACP Spingarn Medal for his contributions to promoting integration and better race relations.
After retiring from City College in 1975, Clark formed a successful consulting firm to help large corporations design and implement minority hiring programs. Clark's writings include "Prejudice and Your Child" (1955), "Dark Ghetto: Dilemmas of Social Power" (1965), and "Pathos of Power" (1974).
November 21st in African American History – William Boyd Allison Davis November 21, 1983 William Boyd Allison Davis, anthropologist and researcher,...
Rosemary Brown – April 26th in African American History April 26, 2003 Rosemary Brown, the first black woman in...
October 10th in African American History – Frederick Douglass Patterson October 10, 1901 Frederick Douglass Patterson, founder of the United...
March 11th in African American History – Whitney Moore Young, Jr. March 11, 1971 Whitney Moore Young, Jr., civil rights leader,...
March 28th in African American History – Benjamin Elijah Mays March 28, 1984 Benjamin Elijah Mays, minister, educator, scholar, and...
NAACP, social psychologist, social scientist, Spingarn Medal
← Dwight Hal Johnson – April 30th in African American History
May 1st in African American History – Theodore Roosevelt Mason Howard →
October 28th in African American History – Terrell Lamar Davis
March 2nd in African American History – Hank Ballard
November 19th in African American History – Yolanda Gail Devers
October 11th in African American History – Malvin Greston Mal Whitfield
Luther Henderson – March 14th in African American History


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Pandemic piles pressure on world's shrinking forests
by Thin Lei Win | @thinink | Thomson Reuters Foundation
Friday, 22 May 2020 16:00 GMT
A view of a deforested area at the National Forest Bom Futuro in Rio Pardo, Rondonia state, Brazil, September 12, 2019. REUTERS/Bruno Kelly
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ROME, May 22 (Thomson Reuters Foundation) - Forests face an increased risk of being cut down and degraded as a result of the economic fallout from the coronavirus pandemic, a senior U.N. official said on Friday.
For millions of poor people who have lost casual work in cities and are returning to their homes in rural areas, "the only social safety net they have is the waters, the land and the forest", Mette Wilkie told the Thomson Reuters Foundation.
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That makes it more likely trees will be felled for food and fuel because a third of the world's people still depend on wood to cook, said Wilkie, director of the forestry division at the U.N. Food and Agriculture Organization (FAO).
The warning came as the FAO and United Nations Environment Programme (UNEP) launched "The State of the World's Forests 2020" report, on the International Day for Biological Diversity.
Here are 10 key facts from the report:
1. The emergence of new infectious diseases, such as COVID-19, may be linked to forest loss and humans moving into forest areas, exposing people to wildlife and facilitating the transition of viruses from animals to humans.
2. Between 2015 and 2020, the world lost an estimated 10 million hectares (24.7 million acres) of forests per year, down from an annual 16 million hectares in the 1990s. While deforestation has slowed, progress has been uneven, with population growth driving a rise in Africa.
3. Since 1990, an estimated 420 million hectares of forest have been lost, more than three times the size of South Africa.
4. Farm expansion is the main driver of tropical deforestation, with 40% coming from large-scale agriculture - mainly cattle ranching and planting of soy bean and oil palm. A third is from small-scale farming.
5. Forests cover only 31% of the global land area but are home to 80% of all amphibian species, 75% of bird species, and 68% of mammal species.
6. More than half the world's forests are located in only five countries: Russia, Brazil, Canada, the United States and China.
7. Forests provide essential services human rely on. Three-quarters of accessible fresh water comes from forested watersheds, and 35% of global food production benefits from animal pollination.
8. Around the world, 1 billion people depend on wild foods and 2.4 billion use wood for cooking, while more than nine out of 10 people living in extreme poverty depend on forests for at least part of their livelihoods.
9. Areas managed by indigenous peoples account for about 28% of the world's land surface and include some of its most ecologically intact forests.
10. Globally, 18% of forest areas are protected, but natural reserves are not sufficient to conserve biodiversity. They tend to be small, making it hard for species to migrate, and are vulnerable to climate change.
Sources: The State of the World's Forests 2020, FAO, UNEP
As loggers exploit virus, Cambodian forest protectors defy state ban
Jailing of farmer who cut 20 trees spotlights Indonesia land conflicts
Indonesia backs off timber rule change after deforestation fears
(Reporting By Thin Lei Win @thinink, Editing by Megan Rowling. Please credit the Thomson Reuters Foundation, the charitable arm of Thomson Reuters, that covers the lives of people around the world who struggle to live freely or fairly. Visit http://news.trust.org)
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Roger Beaujolais Quartet
FLEECE JAZZ KEEPING JAZZ LIVE FOR 25 YEARS:
AT STOKE BY NAYLAND HOTEL CO6 4PZ
GIGS Fridays, doors open at 7:30pm,
music 8:00pm (2 sets).
The venue is fully accessible.
Tickets for the full programme at 01787 211865, on the door or at
wegottickets
24 January, £18 buy Joanna Eden's Jazz At The Movies tickets
Joanna Eden's Jazz At The Movies
"One of the finest combos in the country and a seriously talented vocalist...*a great evening that satisfied both jazz and movie buffs. Quite a trick" - Jazz Journal
Joanna Eden Vocals, Chris Ingham Piano, Mark Crooks Sax, Arnie Somogyi Bass, George Double Drums
Lincolnshire born Joanna Eden wrote her first song age seven. She could read music before she could write, studied piano from age four and left university seventeen years later with her first tour. She has an all consuming love of Ella Fitzgerald.
Chris Ingham plays piano mostly and sings occasionally. He formed his jazz quartet in 2013 and has led over 150 performances of his Hoagy Carmichael, Dudley Moore and Stan Getz repertoire projects all over the UK. He is also a composes and record producer.
Mark Crooks trained at the Royal Scottish Academy of Music. He moved to London to study at the Guildhall School of Music. Since leaving college Mark has worked in a wide range of musical contexts but is most at home in the jazz world.
Arnie Somogyi is one of the UK's most in-demand bass players He has recorded, performed and toured with many of the world's leading jazz musicians including Bobby Hutcherson, Eddie Henderson and Steve Grossman.
Drummer George Double's playing and recording credits include Dame Shirley Bassey, Jack Jones, Marc Almond, Mica Paris, Ruthie Henshall and. He is active on the British jazz scene and appears regularly at Ronnie Scott's club in London.
"A seriously talented vocalist" Jazz Journal
"Bloody marvellous!" Dame Cleo Laine
More Joanna Eden's Jazz At The Movies
AND COMING NEXT
31 January, £18 buy The Horn Factory tickets
The Horn Factory
Suffolk's jazz big band since 1998
Fast moving, hard hitting, contemporary jazz.
Eighteen of the best local jazz musicians come together and share their passion for big, bold, beautiful music.
Musical Director: James Symington is an all-round musician specialising in Big Band, Jazz and commercial music. Junior Trinity Best Brass performer of 2010 and University of Cardiff music graduate, James is now a member of the Parachute Regiment Band.
Saxes: Altos: Gilly Burgoyne, Lynsey Welham,
Tenors: Jonathan Farnhill, Mark Usher, Baritone: Mark Leah.
Trumpets: Richard Steward, Ian Buzer, Steve Stone,
John "Shep" Burch, Roger Morfey.
Trombones: Paul Little, Andy Shipp, Steve Ball.
Bass Trombone: David Turnage. Piano: Keith Monk.
Guitar: Tamas Farkas. Bass: Mike Tatt. Drums: Bob Airze.
"Plenty of memorable solos, and the ensemble work was something special. When they all blew as one unit, it was powerful stuff." Late Alan Crumpton, EADT 2007.
"A couple of sets of modern-day big band tunes" "a well-rehearsed jazz act" Stephen Foster EADT
More The Horn Factory
This is the beginning of a new website, and is still a work in progress.
To see the original site while we build this, please go to
the original site.
Please note that Friends of Fleece Jazz get a £4 discount when purchasing a ticket.
Just see Peter at the merchandise desk to find out about becoming a Friend.


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From Buchenwald to Carnegie Hall
Marian Filar and Charles Patterson
Before the Nazis sent members of the Filar family to Treblinka, these were the last words Marian Filar's mother said to him: "I bless you. You'll survive this horror. You'll become a great pianist, and I'll be very proud of you."
Born in 1917 into a musical Jewish family in Warsaw, Filar began playing the piano when he was four. He performed his first public concert at the age of six. At twelve he played with the Warsaw Philharmonic Orchestra and went on to study with the great Polish pianist and teacher Zbigniew Drzewiecki at the State Conservatory of Music.
After the German invasion, Filar fled to Lemberg (Lvov), where he continued his music studies until 1941, when he returned to his family in the Warsaw Ghetto. The Nazis killed his parents, a sister, and a brother, but he and his brother Joel survived as workers on the German railroad. After taking part in the Warsaw Ghetto uprising, Marian and Joel were captured and sent to Majdanek, Buchenwald, and other concentration camps. After liberation Filar was able to resume his career by studying with the renowned German pianist Walter Gieseking. In 1950 he immigrated to the United States and soon after was performing concerts with Eugene Ormandy and the Philadelphia Orchestra. He made his Carnegie Hall debut on New Year's Day, 1952. He became head of the piano department at the Settlement Music School in Philadelphia and later a professor of music at Temple University, while continuing to perform in Europe, South America, Israel, and the United States.
Filar does not end his story with liberation but with the fulfillment of his mother's blessing. Without rancor or bitterness, his memoir comes full circle, ending where it began–in Warsaw. In 1992 Filar traveled to Poland to visit the school next to what had once been the Umschlagplatz, the place from which Jews had been sent to Treblinka and where he said farewell to the mother who blessed him.
Marian Filar, an internationally acclaimed concert pianist and retired professor at Temple University, has performed throughout the world and with the Philadelphia Orchestra, the Chicago Symphony Orchestra, the National Symphony Orchestra, and many others. He lives in Pennsylvania.
Charles Patterson is the author of Anti-Semitism: The Road to the Holocaust and Beyond, Marian Anderson, and The Eternal Treblinka: Our Treatment of Animals and the Holocaust.
Born in 1917 into a musical Jewish family in Warsaw, Filar began playing the piano when he was four. He performed his first public concert at the age of six. At twelve he played with the Warsaw Philharmonic Orchestra and went on to study… (more)


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CelebritiesScandal
Veena Malik Victim of Indian Extremism
Faisal Sardar
Well, its been very clear that majority of Indians don't want Pakistani artists to perform in India. Its always been said that arts and sports shouldn't be made part of political disturbances. But Indian racist groups don't believe it. Due to tensions at line of control between Pakistan and India nowadays, the political parties and armies of both countries are very active. Every time when such situation comes, Indians show their anger in way that they tease or threats the Pakistani nationals residing in their country. We have heard several Indian ministers and other political leaders that sports and arts should be kept away from politics.
Here I will say that actions speaks louder than words and here is an example after Mumbai attacks, Pakistan cricket team was banned to go to India all of us know that how many efforts were being made in order to keep Pakistan team away from Indian soil and up to semi-finals Pakistan team had no match in India. But our tigers made it there and India had no choice but to let Pakistan in. In this way due to the current tensions Indian racist parties have threatened people who were going to see Veena Malik new film just because the film cast consists of a Pakistani actress and in this regard several cinemas were attacked in which that movie was shown.
Indian government so far havn't said a word about it nor it has taken any action against the people who did this. So what remains behind ? Aman ki Asha ? Is this what Indians call Aman Ki Asha? When the producer of the film was asked about the movie being attacked due to the presence of Veena in it, He came up with a view that it would be better if politics is kept away from sports and showbiz.
Faisal Sardar is an Electronics Engineer at Colony Mills limited, Multan. He is also co-founder of this project.


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MAT-First Functionality
MAT Forecasting
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Tel: 01392 573620 Get in touch
Customer Referral Scheme
Hull Collaborative Academy Trust
Hull Collaborative Academy Trust (HCAT) is a family of 14 primary schools and one secondary school in and around Kingston upon Hull and the East Riding of Yorkshire. As a leading multi-academy trust (MAT), which is one of the top ten performing Trusts for progress in Reading, Writing and Mathematics in Key Stage 2 for the last three years, HCAT's mission is "to ensure that every child within the Trust receives outstanding teaching and learning opportunities through collaboration and school improvement".
Vanessa Nolan was appointed as the Trust's Chief Financial Officer in June 2017 and has overseen steady growth in the past three years which meant a different approach to MAT budgeting was required. "Two-and-a-half years ago we moved from our local authority system to another budgeting software provider that was recommended to us at the time," she recalled. "However, given our growth as a Trust during the subsequent 12 months, that system was falling over because we had to input data from each school individually. Things came to a head when I was trying to upload our budget forecast return but the system could not cope with the number of schools we have. There was no centralised MAT function, which is what we needed, so we sought an alternative provider."
Having found out about IMP Planner through professional social media feeds, Vanessa arranged a briefing with IMP Software co-founder Will Jordan and was suitably impressed to explore things further. "I spoke to one of IMP's customers and asked whether it was something they would recommend and how quickly it could be implemented," she explained. "They were full of praise for the product so I took a proposition to Trustees, explained what I would like to do and how it was a cost-effective solution to the challenges we were facing, and they agreed to it. We appointed IMP Software in November 2019, transferred data from our previous
budgeting system over the Christmas period, and having checked the accuracy we were able to use IMP Planner for budget planning within weeks."
Vanessa reflected that the implementation phase was "incredibly easy and as the customer we did not feel any pain". "As a growing Trust we are slowly moving towards centralisation – some of our schools have dedicated business managers, and other Hubs have one business manager for two to four schools, but this is a long journey for us," she said. "Our business managers have commented that IMP Planner is a lot easier to use than our previous system. We have had some remote training focusing on salaries, as the biggest cost, but not group training as yet due to the Covid-19 pandemic. However, IMP have been brilliant and answered all our questions via the chat function or over the telephone. They really stepped up to give us everything we need during a really difficult period."
After just six months working with IMP Software, Vanessa said she could already see that IMP Planner "will help us save time and money". "Now I have a system which gives me the central oversight I was missing – and the ability for schools to input their own data – so I can easily see information such as GAG funding, Pupil Premium calculations and staff-per-pupil ratios," she added. "It pulls everything from our finance system and sends information back – the two effectively 'speak' to each other – meaning I can now see all the schools across the MAT and the same codes in the same place, which is important for accounts, invoicing and orders. We have more easily accessible data now – I can easily ask why a school is spending x on y. There is obviously a back story behind that, but it allows me to understand everything and ask if there is something else we can do to help."
Vanessa also emphasised the importance of the two-way relationship with IMP Software that would help HCAT
"IMP Software is a young company developing – and that means we can work with them to implement what we want and need too – it is a real partnership, and we will use the partnership to progress the software which, in turn, can be shared across their wider customer base," she said. "I would absolutely recommend IMP Planner to other MATs – it is applicable to small, medium and large Trusts – the visibility of data you get, all in one place and at one time, and the useful analysis it brings is great, as is the support we have had to get it up and running."
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Welcome to the first week of the September COLOR FUSE BLOG HOP! Twice a month on the first and third Monday's we'll be bringing you inspiration through color! September's hops will feature four gorgeous colors.
I picked a stamp set you may not have thought of for this set of colors.
LIVE, LOVE, GROW is a favorite of mine! I just love the sweet succulents and sentiments. I know you would typically think of this set being in neutrals and greens, but I love the idea of throwing in a Sweet Sugarplum succulent along with the Mint Macaron plants.
To make this a beautiful but functional card, I added a birthday greeting inside along with a couple more succulents.
Let's delve into the nitty gritty and talk about how all the colors from the challenge were used. Obviously I love SWEET SUGARPLUM, I used it for the card base and one of the succulent plants. It's a great light purple that reminds me of the old Pale Plum that Stampin' Up! had years ago when I first started stamping. MINT MACARON comes into play with the other plants. This pale green is such a lovely color and is a great stand out against the plum. I added in the other two colors as accents. FLIRTY FLAMINGO is used only with the ribbon for the inside card and the die cut "love" in my sentiment. It works really well with the card and really adds that little bit of contrast that was needed. Lastly, RICH RAZZLEBERRY was used with the small flowers on the largest plant. I used the TREE BUILDER PUNCH to get the tiny flower that would work with the size plants in my terrarium.
The inside is embellished a little with the lovely plants and a fun birthday greeting that is a combination of SUNSHINE SAYINGS and LIVE,LOVE,GROW.
If you haven't tried these MINI TREAT BAG cards, I highly encourage you to! They are a bit smaller than a typical card so even though they are more 3D, they still fit into the Stampin' Up! envelopes. It's a great way to step up you card making for the WOW factor. If you'd like to give this style of card a try, check out the supply list below and click on any of the items you would like to order or know more about.
Welcome to another Create with Connie and Mary Saturday Blog Hop! This week we are featuring our favorite die cuts!!
I have to admit, I had a REALLY hard time……I have way more than one favorite!!! SO…..I ended up using THREE of my favorites!!
Of course you already knew that I love the MINI TREAT BAG THINLITS but I also love the SUNBURST THINLIT and BUNCH OF BANNERS FRAMELITS.
Add in FESTIVE BIRTHDAY DSP and BIRTHDAY BANNERS stamp set and you really have a party!!! Aren't all the bold colors and textures fabulous!! I even threw in confetti with the SPRINKLES PUNCH for good measure!
This is really a fun way to celebrate someone's birthday! They will feel so special getting such a bright and happy card!
Now, how about a supply list so you can make you own Festive Birthday card!


Harty gave us the chance to build an indoor tropical paradise, creating the atmosphere of a vacation in the comfort of our client's own home.
The perfect location for a romantic interlude, the pool included a gentle beach entry and a secluded seating area, offering somewhere special to escape the stresses and strains of daily life. With clear shallow waters, curved palm trees and jagged rocks, this oasis of calm could just as easily be found on a desert island. The perfect finishing touches were a 14-foot waterfall, a fiber-optic lighting system and a panoramic mural of a beautiful sunset.
Named after the Irish composer Hamilton Harty, who was born in 1879, this project took his love of romance and poetry and turned it into the ideal space to relax and unwind. This sense of finding rejuvenation in tropical climes echoes Harty's own life as he headed to Jamaica to convalesce when his health was failing him in his later years.


Here's your official guide for the most dope events happening at Art Basel 2017.
Art Basel 2017 is set to go down this week in the 305 with plenty of lituations to marvel at dope art, network with fellow creatives, and, of course turn up at the most unique shows of the year. The celebration of artistic expression brings thousands of art connoisseurs, buyers, and celebrities from around the world to Miami to view hundreds of galleries from South Beach to Wynwood. However, there's an old school touch to this year's series of events for Basel weekend.
As most seasoned Basel fans know, the hip-hop community has recently gone above and beyond to show out with unique events, and this year is no different. Red Bull Sound Select artist Twelve'Len will kick off the week with his showcase. Darryl "DMC" McDaniels aims to fuse art, hip-hop and yoga for a special fundraiser followed by other popular events like Soul Basel hosted by Rickey Smiley featuring Doug E. Fresh and the Sugarhill Gang. In addition, KRS-One, Fat Joe and veteran photographer Jonathan Mannion will collaborate for an epic event that will truly embrace the art of rap.
Annual events like iii Points' Art Basel Concert Series and REVOLT's Art Of Daring will highlight musicians like the Wu-Tang Clan, Björk, BJ The Chicago Kid, and Saya Woodfalk. Meanwhile, Norma Now plans to bring 1/3 of N.E.R.D Chad Hugo out to Miami for her 1-800-WYA-WSUP party and the homie OHRawkC!'s Flea Market shindig with DJ Lucky C will feature Miami native Prez P. After the show comes the endless amount of after parties. Catch 50 Cent, DJ Khaled headlining some of the hottest clubs in Miami Beach throughout the weekend.
Major galleries like SCOPE on Miami Beach are set to feature a slew of rare pieces of art from the world's most revered visual artists, and a special exhibit curated by Amar'e Stoudemire. The Melech Collection translates to "King", and is the genesis of the former Miami Heat player's high-profile career in sports, his passion for culture, and dedication to philanthropy. Stoudemire will curate a 40 foot installation as a highlight of SCOPE Miami Beach's Special Programs and lead a lively panel discussion in SCOPE's Atrium, moderated by Sotheby's Contemporary Art SVP and former Andy Warhol Museum Director Eric Shiner.
Meanwhile in Wynwood, the fifth annual Basel House is holding its first-ever Mural Festival at the Old RC Cola Plant. The Art Basel Film Program is also set to present a series of films dedicated to creative icons like Jean-Michel Basquiat. Speaking of powerful people of color, "Insecure" creator Issa Rae is ready to fly out to Miami to celebrate Bombay Sapphire's Artisan Series Finale.
There's way too much to choose from, but there is a way to attend as many events as possible. Here's a day-by-day guide for the best galleries and events going down in Dade County for Art Basel 2017.
DISCLAIMER: This list will be updated to accommodate all last-minute invites.
1AM Vibes Art Basel Edition w/ London On Da Track P'ierre Bourne, A$AP Lou & More!
Location: ORA South Beach, 2000 Collins Ave.
New Music: see.francis "Pull Up"


This site is dedicated to that most wonderful and addictive of foods: Chocolate!Everything you ever wanted to know about chocolate: From facts about how chocolate is made, to curious historical trivia, and mouth watering chocolate recipes - if you love chocolate, this site is for you!
Chocolate festivals are growing in popularity. It's worth the trip to visit these scrumptious celebrations of chocolate.
We all know that chocolate is one of the most versatile foods. This single ingredient can be used to make cakes, candy, but did you know that you can also make chocolate pizza, chocolate beer, and even clothes. And oh yes, you can apparently run you car with chocolate.
Most of us take chocolate for granted. You can buy it anywhere these days. But did you know that it was not long ago that chocolate was one of the most precious imported commodities, reserved for the nobility?
Travel destinations for the chocolate lover. These places have names that are good enough to eat.