Auto news on Youtube May 30 2018

Hi there, it's Ernest from Trip Astute. In this video, I'm going to review an

interesting perk of the Priority Pass lounge program, one that lets you receive

credit toward a restaurant in the airport.

(light chiming music)

Priority Pass lounge access is a

popular perk for some of the premium credit cards like the Chase Sapphire

Reserve, American Express Platinum, and Citi Prestige. The benefit gives you

access to 1,000 lounges in 500 cities and 130 countries. We definitely love

having it and have used it quite a bit when traveling. In fact, I think we used

it like seven times last year, mostly when we were traveling in Europe. Some of

the lounges were pretty basic, but others were really nice. And the fact that we

were able to eat and drink for free definitely helped us to save money, and

was a lot more comfortable than waiting near the gate. Plus, the Wi-Fi is usually

better in the lounges, which really helps when you're trying to get some work done.

One thing that I recently learned is that Priority Pass now provides

restaurant benefits to its members, especially in airports where they don't

have a lounge arrangement. Fiona noticed this recently while she was flying

out of Denver. She searched on the Priority Pass app for a lounge and found

that the airport didn't have one, but instead was offering a $28

credit at a restaurant in the airport called Timberline Steaks and

Grille. Each restaurant offers a different reimbursement amount, mostly

between $28 to $30 to use the benefit. All you have to do is show up to

the restaurant and let them know that you plan to use your credit before being

seated or placing your order. You don't have to register online but you may have

to show your membership either in digital form or with the physical card.

Some also have fine print in regards to the gratuity and alcohol, and whether

it's included in the credit. You'll want to make sure that you review all the

details before going in so you're not caught off guard with the final bill. If

you do plan to use this benefit, here are a few things to keep in mind. Number 1:

You can bring one guest. All of the restaurant offers that I saw allowed you

to bring one guest to the restaurant to also receive the benefit. For example, if

I was at the Miami Airport, I would receive a $30 credit for dining

at the Corona Beach House, but if I was traveling with Fiona,

she could be my guess and I would receive a $60 credit for our combined

meals. Number 2: Bring your Priority Pass card as a backup. While I noticed that

most of the restaurants listed showed the ability to scan the digital Priority

Pass card, you may want to still pack your traditional plastic membership card

just to be safe. You definitely don't want to lose the opportunity because

their digital card reader is down. Number 3: International airports are

included. If you look at the list you'll see that many international locations

are included. For example, Australia has several restaurants listed in their

Brisbane International Airport. This perk is definitely not limited to US

lounges. Number 4: Check the dress code. I noticed that some of the restaurants

have dress code requirements. Just make sure to check the details, especially if

you're dressed casually at the airport. Overall, I think this is an awesome

benefit of the Priority Pass program and provides even more value. As you all know,

food and drink purchases at the airport are expensive, so anything that can help

to offset the cost is always welcome. It's these sort of benefits that helps me to

justify keeping my Chase Sapphire Reserve, even with the annual fee. Have

you tried using the Priority Pass restaurant credit benefit? If so, please

share your experience in the comment section and let us know if the food was

any good. We hope you enjoyed this video and found it useful. If so, please give us

a thumbs up and consider sharing our video with others that might also

benefit or enjoy our content. We're trying to get to 5,000 subscribers by

the end of June and we would appreciate your help getting there.

More importantly, we love hearing from folks that our videos are helpful, so if

you know of anyone that might benefit from our content we would love to see it

shared with others. Until next time, travel safe and travel smart.

For more infomation >> Priority Pass Restaurant Credit | Getting More Value From Your Lounge Membership - Duration: 4:06.

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Birth Mom Names Restaurant After Son She Gave Up For Adoption, 57 Years Later He Finds Her - Duration: 3:00.

Birth Mom Names Restaurant After Son She Gave Up For Adoption, 57 Years Later He Finds Her.

In life, timing is everything.

Understandably, the decisions we make when we reach a fork in the road might be different

when we are in our 40s as opposed to when we were 20.

We can only hope that whether we choose to go left or right leads to growth rather than

regret.

This fork in the road scenario is where Bruce Hollywood, 57, found himself after recovering

from a heart attack.

Suddenly, he felt the time was right to do something that he had never felt the desire

to do.

Bruce was born in Japan during the 1960s but was given up for adoption.

Happily, an American couple who was stationed with the U.S. military decided to adopt him

and take him back to America.

Even though Bruce's adoptive parents were always open to him meeting his biological

mother, it was something he rarely thought about.

He had always been fine with being adopted and even turned down his parent's offer

to fly him out to Japan to meet her.

Then all of that changed when he suffered a heart attack at the age of 44.

Meeting his birth mother suddenly shifted to the top of the list.

First, Bruce contacted the Japanese Embassy, then the U.S. Embassy in Tokyo, but didn't

have any luck.

He also hired a private investigator but still, nothing turned up.

Finally, after several months, he got a call from the Japanese Embassy.

They had good news; his mother, Nobue Ouchi, had been located.

Bruce called her that very day and they were able to speak for the first time through an

interpreter.

The interpreter informed Bruce that the following day was his mother's 65th birthday and all

she had ever wished for was his return.

She also explained why Nobue had never married, "because she said in her heart there was

only room for one man.

And it was you, and she knew you would be back."

Bruce also discovered that his birth mother owned a restaurant which she had named after

him.

Prior to returning to America, his adoptive parents took Nobue a baby photo and told her

they'd named him Bruce.

"And I thought, 'This is either the most incredible story I've ever heard or this

woman is crazy, and these things aren't true'," he recalled.

Ten days later, Bruce was on an airplane to Japan to meet his biological mother face to

face.

Everything she had told him about his adoption and the restaurant turned out to be true.

His father was a U.S. military man who had intended to marry Nobue but never completed

the paperwork.

He returned home to South Carolina unaware that she was expecting his child.

Now, when Bruce looks back at his decision to meet his birth mother, he believes it changed

his life for the better.

They became very good friends and traveled back and forth regularly to visit each other.

When Nobue passed away three years later, the only regret Bruce felt was that he hadn't

met her sooner.

For more infomation >> Birth Mom Names Restaurant After Son She Gave Up For Adoption, 57 Years Later He Finds Her - Duration: 3:00.

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DC restaurant encourages conversation on race - Duration: 1:59.

For more infomation >> DC restaurant encourages conversation on race - Duration: 1:59.

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Kennesaw pizza restaurant closed after fire - Duration: 0:22.

For more infomation >> Kennesaw pizza restaurant closed after fire - Duration: 0:22.

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City of New Haven honors school's restaurant management team - Duration: 0:36.

For more infomation >> City of New Haven honors school's restaurant management team - Duration: 0:36.

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Chef Paul Kappé - Restaurant Monarh - Duration: 2:51.

Erik good luck.

Jeroen you can go make something beautiful with scallops.

Well ... Kim this one is for you.

Wow!

Turbot. Look what a beauty. The langoustines I feel we also have to work with.

Good luck. Thank you.

Come on guys. Let us start jamming. We are going to make some cool new dishes.

Every season, we call on our suppliers. And we ask them to show their latest and greatest products.

What is available today.

And then we take a moment to jam.

Ultimately, the best dishes come from there.

Actually quite simple ... you take the feathers from the top downwards.

And you actually pull them off like that.

As I do now, is actually pretty fast.

What goes on in my head when I am working with Wim his partridge.

It is just how he is working with his product. How I get to work with it afterwards.

You can not get it any better than if your poulterer does the cleaning for you.

The dish is, partridge baked on the carcass.

The bolts preserved.

And the gravy was made from the carcass.

Fried duck liver is included. Some green cabbage.

And parsnips.

Signature dish is a combination of eel with pigs heel.

Few years ago I won a contest with pork.

Since then we always serve a dish with pork.

In this dish, we have combined it with eel.

With earthy flavors of the turnip.

A classic dish. The eel which has specific herbs in it.

The dish of scallops. One of our dishes from the menu Monarh.

We are very proud of this dish. A classic dish. With cauliflower.

Beautiful scallops. Fresh truffles. And beurre blanc sauce.

I often have an idea. And then we have two guys that make us silicone molds.

Now we have molds made of shells.

And I base a dish on that.

Fresh beautiful wild shrimp. Dutch shrimps.

We have used them in the dish.

And off the scale we have drawn a nice broth, and made into foam.

In combination with passion fruit.

Pre dessert. For cheese. When people order cheese.

We made an appetizer. Presented in a mousetrap.

With sugar (mashed mice in Dutch).

Mashed mice with blue cheese.

My goal over the coming years is to put Monarh even more on the map.

And most importantly, to make our guests happy every day with beautiful products.

On which we are working every day.