Charles Dickens

Charles Dickens

Charles Dickens 1812 to 1870

A literary genius

Charles John Huffam Dickens (7 February 1812 – 9 June 1870) was an English writer and social critic who created some of the world’s best-known fictional characters, and is regarded by many as the greatest novelist of the Victorian era.

Victorian writer, journalist, storyteller, editor, conductor, poet, artist

As writer:

30 novels, most famous:

*Sketches of Boz (nickname),1836

*Pickwick Papers (1836)

*Oliver Twist (1837)

*Nicolas Nickleby (1838)

*Old Curiosity shop (1840

*Christmas Carols (1843)

*David Copperfield (1849)

*The Mystery of Edwin Drood, his last unfinished one(1870)

As storyteller:

A diner at poplar walk, published in The Monthly Magazine, his first in 1833.

As editor:

*Household Words

*All the year round

*Harpers new monthly

As conductor/ actor:

*No thoroughfare

*Every man in his humour

*Clari, the opera

Famous characters:

*Uriah Heep

*Artful Dodger


*Little Nell


*Tiny Tim



Wine Tasting

Wine Tasting


Wine tasting is the sensory examination and evaluation of wine While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. which is used to describe the range of perceived flavors, aromas and general characteristics of a wine Classy social gatherings aimed at entertaining business associates and friends. *** Wine and cheese go hand in hand and have been party favourites for centuries. This “UnderGround World” will introduce you to wine and cheese basics that will help you discover pairings that suit your own personal taste. “Classy Social”


Mezcal, Tequila & Worm

Mezcal, Tequila & Worm


The worm we’re all thinking of actually belongs in a bottle of mezcal, tequila’s huskier, smokier cousin (tequila has to be at least 51% Blue Agave, but mezcal can be made from any variety of maguey succulents, the heart charred before distillation). And even then, the worm wasn’t a traditional aspect of mezcal production, even though to this day, some misinformation endures about the virility and hallucinations you’ll supposedly get as a reward for your worm-eating bravery.


Cocktail Party

Cocktail Party


Cocktails parties are classy social gatherings aimed at entertaining business associates and friends. They’re also great for receptions and open houses because they’re almost hassle-free to plan. It gained popularity in the first decades of the 1900s, but eventually lost steam. However, cocktail parties are back! A conventional cocktail party lasts 2 to 3 hours, during which guests are served snacks and alcoholic beverages while chatting with other party guests. “Classy Social”






Fugu is a poisonous fish eaten by Japanese. It can only be prepared by chefs who retain special license to handle fugu. The fish is not only toxic but also its appearance is not the most appetizing. That is why it is a wonder how delectable fugu can be, until you try it yourself.


Wagyu Beef / Kobe (Steak) / Matsusaka Beef

Wagyu Beef / Kobe (Steak) / Matsusaka Beef


The most exclusive beef in the world


A wagyu (Japanese: 和 牛, wagyū) is originally a Japanese breed of cattle,

known for its very exclusive and tasty beef. …

Wa is an Old Japanese reference to the country of Japan,

or to business from Japan,

and one of the meanings of gyu refers to beef

“in a living sense”, or on beef cattle.

Yet there are still major differences in wagyu meat.

This is reflected in the scores of the Japanese Meat Grading Association.

They classify the meat from A1 to A5,

where A5 is the highest and most exclusive.

They pay attention to the marbling of the fat,

the color and clarity, the texture and the shine

One of the most expensive meats is Kobe meat from Japan.

Real kobe meat comes from the Tajima-ushi,

a certain type of Wagyū cow.

They are raised according to centuries-old Japanese traditions.

soothing music and massages of beer and sake

And the most expensive steak

In Japan they speak of the Sandai Wagyuu, the three big beefs.

Besides the Kobe beef, beefmi beef, from the Shiga province

and the unsurpassed Matsusaka Beef from black cows from the Mie region.

The latter is, according to many experts, the best of the three.

What is special about Matsusaka is that for the meat only cows

(so no bulls)

that have not yet been bred with are used.

So virgin meat.


19th Centry Dry-Aged Beef

19th Centry Dry-Aged Beef


19th Centry Dry-Aged Beef


19th Centry meat, for the electricitie, refrigerators was the normal course of events at the

Butcher shop

A dry-aged steak is, as you surely guessed, aged before eating.

You can find steaks that have been dry-aged from 7 to even up to 120 days.

The most common timeframe for a steak to be dry-aged is 30 days.

The meat doesn’t spoil during this time,

because you age it in conditions that tightly control the levels of moisture and bacteria.

It’s a process that not only helps the steak develop flavor,

but also makes it far more tender than it would be completely fresh

What are the best cuts of dry-aged meats

Entire primals, rather than single steaks are dry-aged,

but to be a good candidate for dry-aging requires a good protective covering of bone or fat.

This means there’s less surface area that needs to be trimmed away later.

“Filets tend not to be aged because there’s no bone or fat protecting it”

Dry-aging is wasteful because every single side of meat that is exposed to air

will be breaking down faster than the meat on the inside.”