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Another year, another exclusive calendar, another series of mouth-watering dishes from all over the world. Only this year, we take you behind the scenes of each month. Watch how our LSG Group chefs broaden horizons by reinventing familiar cocktails and deconstructing traditional dishes; and how we reach new destinations by working with SPIRIANT, Retail inMotion and LSG Sky Chefs. From boeuf bourguignon to chaat platters and shrimp ceviche, we’ll be showing you just what goes on in a nine-day photoshoot. So stay tuned and explore new horizons with us.
I slightly modified the grip on my Glock 36. I got rid of the little finger nubs because my fingers are way too fat for the factory grip. I taped the gun off with painters tape. I then used a dremel tool and sand paper until I got to this point. I also rounded out some of the trigger guard, because the squareness of it hurt my fingers. Once I buy some gun oil I think it will look pretty much perfect.