Želja po obujanju ljudskega izročila Slovenije in Balkana je združila skupino 19 ljudi, ki ustvarjajo od decembra 2003. leto ukvarjamo z ljudskim glasbenim izročilom Slovenije in Balkana in delujemo pod okriljem Železniškega kulturno-umetniškega društva Tine Rožanc, Folklorne skupine Tine Rožanc. V prostem času radi pohajkujemo po lokalih, se družimo in zabavamo, še najraje pa v roke primemo vsak svoj inštrument. Naša starost se giblje med devetnajstim in dvajsetim letom, prihajamo pa iz precej različnih koncev Ljubljane in ljubljanske okolice (Mengeš, Moravče, Domžale). Vaje imamo v Moravčah (nekateri se pritožujejo, da trajajo celo večnost), pred nedavnim pa smo v studiu Garbage v Ljubljani končali s snemanjem plošče, kjer nas je k ustvarjanju izdelkov vodila odlična studijska atmosfera ter profesionalna ekipa (Drago Popovič in Bernard Pajk). Na mestu bas kitarista so z nami v preteklem obdobju sodelovali različni glasbeniki, ter kot vse kaže, bo tako ostalo tudi naprej. Po dolgotrajnem iskanju basistov in poskusih s klaviaturisti, smo se odločili, da v band vključimo še eno kitaro kateri strune sedaj že več kot pol leta pridno navija Matevž Kopitar. Pol leta kasneje se nama je pridružil sedanji bobnar Miha Cerar, s katerim smo bili zelo hitro na pravi valovni dolžini. For years AXICA has been one of our favorite locations, and we‘re very happy to have arranged an event here in 2018 as well.Band Nove Konzerve, ki ustvarja avtorsko rock glasbo, je nastal pred približno letom dni in pol, ko sva se združila vokalist in sprva tudi ritem kitarist Uroš Vučko ter solo kitarist Miha Zupanič. AXICA will be providing not just the catering, but also the truly perfect premises, an architectural masterpiece near the Brandenburg Gate. This kind of diverse and exceptional evening naturally requires an exceptional venue as well. Stigler‘s sparkling wine is also top notch and the envy of many a producer from Champagne. The fascinating spectrum of grape varieties and the Stigler‘s joy in experimentation are legendary – although one eventually always falls into the gravitational pull of their Pinot-family Großes Gewächs wines, which are perpetually scintillating and top rated. The wines are produced in a fantastic style and method, and in many cases have been completely reimagined.īeyond this, we are also expecting Andreas and Regina Stigler, whose Kaiserstuhl wines are among the finest anywhere in Germany.
The name on the wine bottles on this evening will set vinophiles‘ hearts aflutter: the wonderful Stephan Attmann from Weingut von Winning (VDP) will be on hand to explain the history of his Rheinpland-Pfalz estate. Hotel Director Axel Bach accepted the award, and is also president of the notable “Kulinarik&Kunst” festival on the Arlberg. His outstanding efforts in the kitchen helped the Tannenhof earn Gault&Millau‘s distinction as 2018 Hotel of the Year. Anton since 2015.This Englishman appears to have an affinity for the Alps, or at least its specialties – having previously served as sous-chef to Andreas Caminada (3 Michelin stars, 19 points) at Schloss Schauenstein im Fürstenau, Switzerland. Baron refers to his work as “creative alpine cuisine,” although anyone who‘s had the pleasure of tasting his dishes might well protest that he‘s selling himself far too short. Still in his early 30s, he‘s directed the kitchen at the phenomenal 5-star Hotel Hotel Tannenhof in St. With 3 toques and 18 points, he‘s hardly an unknown chef.
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