Photo by POLVO/Jorge Leal e Wilson Ribeiro
domingo, 21 de novembro de 2010
SLED from ARIN
No nosso projecto de exploração da Praia do Norte estamos a utilizar um SLED da marca ARIN. Esta empresa espanhola, situada no País Basco, é uma das poucas empresas europeias que fabrica sleds para resgate e uso em tow-in. A ARIN conta com uma equipa de shapers e fabricantes de sleds, há 15 anos, sempre preocupada com a qualidade e o design, para que o resultado final seja funcional.
Surpreendeu-nos muito a ligeireza do sled da ARIN, com apenas 11 kg, o que facilita a condução da mota de água, permitindo uma grande rapidez nas manobras mais complicadas na hora de socorrer o nosso companheiro na água. Uma garantia de segurança que continuaremos a testar no nosso projecto.
In our project of Praia do Norte’s exploration we are using one SLED from ARIN. This Spanish company, located in País Basco, is one of the few European companies that fabricate sleds for rescue and tow-in. ARIN have a shaping and production team, for 15 years, always worried with the quality and the design, for a functional result.
We were very surprised with the lightness of ARIN’s sled, with only 11 kgs, which allows an easy drive of the jet ski in the water and quickness in the most complicated maneuvers when you have to rescue someone. It’s a guarantee of safety that we’ll be continuing to test in our project.
En nuestro proyecto de exploración de Praia do Norte, estamos utilizando un SLED de la marca ARIN. Esta empresa española, ubicada en el País Vasco es una de las pocas empresas europeas que fabrican sled para rescate y uso en tow-in. ARIN cuenta con un equipo de shapers y fabricantes de Sleds desde hace 15 años, siempre preocupados de la calidad y el diseño, unidos a la funcionalidad.
Nos ha sorprendido mucho la ligereza del sled de ARIN, solo 11 kg, lo que facilita la conducción del jet en el agua favoreciendo una gran rápidez en las maniobras más complicadas a la hora de recoger a nuestro compañero en el agua. Toda una garantía de seguridad que seguiremos testando en nuestro proyecto.
Para más información: www.arin.es
Photo by POLVO/Jorge Leal e Wilson Ribeiro
sábado, 20 de novembro de 2010
Restaurante A CELESTE, onde "tudo é feito para ser especial..." / where "everything is made to be special..."
O carinho é o principal tempero na cozinha d’A Celeste. O restaurante, situado na marginal da Nazaré, é acolhedor e familiar, características que aliadas à boa cozinha conquistam os clientes. “Já é tradição da casa, é quase um fenómeno. Grupos que aparecem na Nazaré vêm por tendência aqui. O ambiente familiar é criado porque me dedico aos clientes, que passam a ser amigos”, contou a D. Celeste.
Affection is the main spice in Celeste’s kitchen. The restaurant, located in the walkway of Nazaré, is cozy and friendly, features that with the good food win customer’s loyalty. “It’s already a tradition, almost a phenomenon. Groups that appear in Nazaré usually come here. The familiar ambience is created because I dedicate myself to the customers, who become friends”, say Celeste.
Affection is the main spice in Celeste’s kitchen. The restaurant, located in the walkway of Nazaré, is cozy and friendly, features that with the good food win customer’s loyalty. “It’s already a tradition, almost a phenomenon. Groups that appear in Nazaré usually come here. The familiar ambience is created because I dedicate myself to the customers, who become friends”, say Celeste.
Tinha oito anos quando cozeu batatas pela primeira vez naquele espaço, ainda os seus pais trabalhavam naquela casa, “que na altura era uma taberna”. O “Pôr-do-Sol” passou a “A Celeste” há dez anos, porque afinal é o talento da proprietária, agora com 62 anos, que faz a diferença. “As pessoas começaram a chamar o restaurante de Celeste”… e ficou o nome!
She was eight years old when she baked potatoes for the first time. Her parents worked there, “and at the time that was a tavern”. The “Pôr-do-Sol” (Sunset) became “A Celeste” only ten years ago, because is the talent of the owner, now with 62, that makes all the difference. “People started calling Celeste to the restaurant”… and the name prevailed!
A ementa é longa, mas qual é a especialidade? “Tudo. Tudo aqui é feito para ser especial…”, garante a “mamã” como lhe chamam alguns membros da equipa do The North Canyon Show by Garrett McNamara, para quem prepara pratos plenos de criatividade e que são postos na mesa pelo seu irmão, o Sr. Júlio, e pelo sobrinho André, que também fazem parte desta nova “família”.
The menu is long, but is there any specialty? “Everything. Everything is made to be special…”, guarantees “mom” as some members of the team of The North Canyon Show by Garrett McNamara call her, and for whom she prepares some dishes filled of creativity. Her brother Júlio and her nephew André are the responsible to bring those dishes to the table and they also make part of this new “family”.
The menu is long, but is there any specialty? “Everything. Everything is made to be special…”, guarantees “mom” as some members of the team of The North Canyon Show by Garrett McNamara call her, and for whom she prepares some dishes filled of creativity. Her brother Júlio and her nephew André are the responsible to bring those dishes to the table and they also make part of this new “family”.
E certo é que tudo o que chega à mesa tem merecido elogios diários. “Este é o melhor restaurante do mundo e eu já viajei muito…”, referiu Garrett McNamara, que destaca a variedade de pratos e de sobremesas. Na hora de escolher o seu prato favorito n’A Celeste não hesitou: “Gosto de tudo!”, lembrando no entanto as amêijoas, os camarões e as pernas de peru assado...
And everything that we eat deserves daily praises. “This is the best restaurant of the world and I’ve travelled a lot…”, said Garrett McNamara, remembering the food and the desserts variety. He has to think very well when he has to choose his favorite dish in A Celeste: “I love everything!”, but he didn’t forget the clams, the shrimps and the roast turkey legs…
And everything that we eat deserves daily praises. “This is the best restaurant of the world and I’ve travelled a lot…”, said Garrett McNamara, remembering the food and the desserts variety. He has to think very well when he has to choose his favorite dish in A Celeste: “I love everything!”, but he didn’t forget the clams, the shrimps and the roast turkey legs…
Garrett McNamara está na Nazaré até ao final do mês a explorar as ondas grandes da Praia do Norte. A D. Celeste considera esta acção muito boa para a Nazaré. “É uma forma de promover tudo o que temos”, sublinha a proprietária do restaurante, que mesmo com o mar à porta não alinha nessas aventuras marítimas. “Nunca surfei, tenho medo do mar. Nem os pés molho…”, revelou com um sorriso nos lábios.
Garrett McNamara is in Nazaré until the end of the month to explore the big waves of Praia do Norte. To Celeste this action is very good to Nazaré. “It’s a way to promote everything we have here”, she said. She has the sea at her door, but she doesn’t like sea adventures. “I’ve never surfed, I’m afraid of the sea. I don’t even put my feet on the water…”, revealed with a smile on her face.
Garrett McNamara is in Nazaré until the end of the month to explore the big waves of Praia do Norte. To Celeste this action is very good to Nazaré. “It’s a way to promote everything we have here”, she said. She has the sea at her door, but she doesn’t like sea adventures. “I’ve never surfed, I’m afraid of the sea. I don’t even put my feet on the water…”, revealed with a smile on her face.
RESTAURANTE A CELESTE
AVENIDA DA REPÚBLICA, 54
2450-102 NAZARÉ
TEL.: +351 262 551 695
Fotos de/Photos by POLVO/Jorge Leal e Wilson Ribeiro
RETRATOS
Garrett McNamara
Al Mennie
Andrew Cotton
José Gregório
Ruben Gonzalez
Photos by POLVO/Jorge Leal e Wilson Ribeiro
DAY 21
I had so much fun visiting the Nazaré radio station.
The ladies were so nice and asked some great questions.
After the radio we went into Alcobaça to visit the monastery. Wow is all I have to say. The structure was massive. I cannot imagine what it took to build that in the 17th century.
We saw a great photo shoot going on outside with a Portuguese model. Some of the poses were very interesting. On the way out of town I was craving a pastry so we went on an exploration and stumbled upon the Sweet and Liquor convention!!!! How lucky are we!!?? I saw hundreds of different types of desserts and sampled a few, it was awesome!
Photos by POLVO/Jorge Leal e Wilson Ribeiro
The ladies were so nice and asked some great questions.
After the radio we went into Alcobaça to visit the monastery. Wow is all I have to say. The structure was massive. I cannot imagine what it took to build that in the 17th century.
Photos by POLVO/Jorge Leal e Wilson Ribeiro
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