Is it just me, or did George Jetson just walk by? These photos remind me of how "the future" was going to look in 1962. Now I know what the Whistler REALLY needs: More dry ice, please, Sir Paul.
It truly was something special. I mean...a 60 foot long dessert table? And the edible cocktails were pretty spectacular. I am afraid I won't be using dry ice at the Whistler anytime soon, as it is a constant reminder of my days at the Rio Hotel and Casino in Las Vegas in the '90s when we used chunks of dry ice in fish bowls filled with 8 different fruit juices, Malibu and Captain Morgan.
A cocktail with "apple spherifications."
Is it just me, or did George Jetson just walk by? These photos remind me of how "the future" was going to look in 1962. Now I know what the Whistler REALLY needs: More dry ice, please, Sir Paul.
ReplyDeleteIt truly was something special. I mean...a 60 foot long dessert table? And the edible cocktails were pretty spectacular. I am afraid I won't be using dry ice at the Whistler anytime soon, as it is a constant reminder of my days at the Rio Hotel and Casino in Las Vegas in the '90s when we used chunks of dry ice in fish bowls filled with 8 different fruit juices, Malibu and Captain Morgan.
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