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Roka Akor - San Francisco
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Private Dining
Roka Akor - San Francisco
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801 Montgomery Street
San Francisco, CA 94133
Financial District / Embarcadero
Getting there ›
$31 to $50
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Roka Akor - San Francisco Details
Dining Style:
Casual Elegant
(415) 362-8887
Hours of Operation:
Lunch: M-F 11:00am-2:30pm
Dinner: Su-Th 5:00pm-10:00pm
Dinner: F-Sa 5:00pm-11:00pm
Happy Hour twice a day 7 days a week. In Roka Bar until 6:30pm daily and again at 9:30pm until close.
Payment Options:
AMEX, Discover, MasterCard, Visa
Japanese, Steakhouse, Sushi
Executive Chef:
Roman Petry
Dress Code:
Business Casual
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wheelchair Access, Wine
Occasional DJ performance in Roka Bar
Special Events & Promotions:
Join us for $1.00 Oysters in Roka Bar every Sunday
Happy Hour daily from 4:30pm-6:30pm and again at 9:30pm to close.
Getting there
Cross Street:
Jackson & Montgomery (entrance on Jackson)
Parking Details:
Valet and Street Parking is available
A word from Roka Akor - San Francisco
ROKA AKOR San Francisco is an exciting new addition to the vibrant luxury dining scene, a stylish prime steak, seafood and sushi restaurant that specializes in Robata "open charcoal" cuisine. Located in the heart of Jackson Square, the restaurant features a main dining room area anchored by an
open-flame Robata grill, and an underground ROKA BAR, which serves handcrafted cocktails, whiskey, super-premium sake, house-infused shochu and an extensive wine list. ROKA AKOR's menu features prime cuts of steaks, seafood, and vegetables with unique Japanese-inspired marinades and sauces, along with sushi, sashimi, tempura, and extraordinary desserts. ROKA AKOR is committed to locally sourcing as many ingredients as possible. The menu will change regularly to reflect seasonal offerings.
Foodspotting photos
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Awards voted by OpenTable diners
Diners' Choice Winner
Roka Akor - San Francisco -
Best Restaurants in Financial District
Diner Reviews
Absolutely great experience. We
came in only for happy hour but had 5 of the happy hour appetizers and each delicious! Thanks so much. We will be back."
Dined on 7/22/2014
Went out with family to celebrate
our daughters 10th year birthday. Shared different sushi appetizers and entrees. Everything tasted great and was delicatly presented. Would definitely recommend!"
Dined on 7/21/2014
Great restaurant for all lovers of
Japanese cuisine. Killer hot and cold apps. Special props to beef tataki with shaved black truffle and truffle jus. Hot apps were all standouts. Sushi both rolls and nigiri hold their own. Steaks also stood out especially sirloin strip served with bone marrow."
Dined on 7/19/2014
This is possibly the best all
around higher end japanese dining experience in the City of San Francisco. From the impeccable service to the exceptional course, one after another, we loved our dinner at Roka Akor. Everything was excellent."
Dined on 7/10/2014
We ordered the Crispy Fried
Calamari, Soft Shell crab roll with Kim Chee, Crispy Fried Brussel Sprouts, Prime Filet and Madagascar Tiger Prawn and Chocolate lava cake for dessert. everything was EXCELLENT."
Dined on 7/5/2014
Loved this place. Can't wait to go
back ... Food was amazing. The service was impeccable. Pricey so more of special night out."
Dined on 7/1/2014
Interesting food well prepared but
on my visit the service was poor. It took 10 minutes for our waitress to come to our table and the servers were not well versed on the contents and preparation of the food."
Dined on 7/1/2014
We dined here on a recent
vacation. The noise level is so loud that you can't hear the person across the table. Sushi was very good. Dinners and vegetable dishes were well prepared but very rich. I ordered a cocktail that didn't arrive until we had finished our meal. Staff was friendly. Given all the amazing restaurants in SF, I wouldn't return to this one."
Dined on 6/26/2014
Such good sushi and deep sake
menu; attentive wait staff, although they tended to clear the dishes rather fast. Comfortable large seats. Other tables that apparently ordered greater quantities of sushi were served centerpiece arrangements of sushi that looked like artwork. Wish we had had a better explanation from our server as to how to order so as to receive the nice centerpiece rather than the standard sushi board. Also, all of the waiters, bus people and sommelier were male and all of the people in the kitchen were male on the night we attended. Besides the female hostesses, does this place employ women?"
Dined on 6/21/2014
We took some clients to dinner on
Saturday. It was my 4th trip back and it was just as outstanding as it was the first, second and third time I went there. The presentation of the food, the excitement of seeing the chefs in action was unique and special. It was a great night. My clients loved it! The price point and the fact that we order so much food every time we go makes this more a special occasion place for us. The lounge/bar on the lower level was amazing and it was the first time I ever stopped there. I could see myself going there on a more regular basis for a smaller dinner and drinks. The lighting downstairs is darker and more loungey. The music was a cool mix of current and throw back 90's which we loved."
Dined on 6/20/2014
Business lunch. Nice environment.
Good lunch menu. Impressive presentation. Too bad they forgot one of our orders but everything else was fine."
Dined on 6/19/2014
I just ate at Roka Akor for the
3rd time. The food continues to be really great, and I love the atmosphere. This was the first time the service was horrific. Each of the other time it was exactly the opposite - amazing. But I'll still go again, and would recommend it. Very full menu with almost too many choices."
Dined on 6/17/2014
It is pretty expensive. Cut rolls
are like $12.5 to $13. Spicy Tuna was not at all spicy."
Dined on 6/16/2014
Everything exceeded the standard.
Details make a big difference. Their focus on details has not gone unnoticed. A very satisfied experience."
Dined on 6/15/2014
Foods are fantastic and good for
special occasion, service are excellent and on time,highly recommended :)"
Dined on 6/15/2014
Food and service were impeccable.
Both the wagyu kimchi gyoza and the scallops were some of the best I have had. The steak was melt in your mouth good, seasoned and cooked perfectly. Our server was great, she was attentive without being intrusive. All of her recommendations were spot on. Everyone who ran food to the table was knowledgeable and explained the main component of the dish, the sauce, and garnish."
Dined on 6/14/2014
Love the fusion experience! It was
perfect for all palates as it included steak and seafood all infused with the Japanese vibe. We came for the Dina About Town and it was worth every penny! Delicious menu and lovely flavors that excite your senses! Will definitely return again. The Miso Marinated black cod was grilled to perfection and the Prime Beef Filet steak melts in your mouth. Then they topped it off with the best panna cotta I've ever had and rich delicious chocolate tart, yummy! I'm still drooling!"
Dined on 6/13/2014
We visited during Dine About Town
Week for lunch. Only thing we liked was beets salad. Chirashi sushi was SO TINY (even to me I am a small Asian woman), there were very little portion and very little cube size sashimi and there was a bone on one of fish and they tasted not so fresh. My husband rib was a bit dry. Miso soup was a bit salty and, we liked how their texture was but brussels sprouts were drenched in a VERY SALTY. Our waiter was nice but the food runners were no near fine establishment level. They just put down foods anywhere on the table and she squeezed a rice plate in front of my husband and by moving other dishes with a rice plate , which caused rice to get stuck to other plates. Decor was nice but very disappointed."
Dined on 6/13/2014
The food was classic but taken up
a notch or eight. Attentive, efficient service with personality."
Dined on 6/12/2014
Seating - the "text"my phone part
doesn't work. Server, she gave us a fork, spoon, and knife after I ordered dessert. Why in the world would I need all that silverware for Panna cotta? She took forever with our main course, but yet got the rib eye to come out as my other guest's appetizer, when I asked for it after. Didn't get our other appetizer that we did want first cause "something happened." Couldn't find her every time something was wrong, but seemed to appear when her coworkers were irritated that we bothered them than her. I'm needy, so what, find another job and be better at it. I was nice to her the whole time, but she did nothing to ensure that nothing else was wrong after each mistake whether it was her or the kitchen. Absurd."
Dined on 6/11/2014
I started with an unwelcome
impression so I didn't enjoy my lunch. When I arrived, the host checked me in with a long face and said they ONLY have bar table available and asked if I mind. There are 1/4 empty tables on the floor. I said ok becoz I have a meeting afterward so don't want to wait for a "table". When I sat down for 10 mins, no server came and offered me a drink. FINE. I finally called someone to take my order. At the meanwhile, there are probably 5-6 parties after me, and they all sat at the TABLES. Maybe those guests do mind to sit at bar and thus the host honored them a table. However, if tables are available, I have no idea why the host didn't offer that to me. I will not recommend Roka to my fds because of the service."
Dined on 6/11/2014
The food here is amazing, but the
service here is awful. Everything I've had here has been perfectly prepared. However, the service is curt. I had made a reservation and 45 min - 1 hour later is when we were seated (my reservation was at 8:45 so we were seated around 9:45). While I wasn't too happy about the waiting, I could understand. What bothers me though is that they said "we will take care of you," which did not happen in any shape or form. The service was the same as it was the first time I came here: cursory and a bit snooty. I love the food but do not say something you have zero intention on following through on and do not mean. I would rather you say sorry or thank you for waiting but do not tell me lies. That is just plain rude."
Dined on 6/9/2014
Eel sashimi was delicious;
Butterfish Tataki succulent. Robata beef actually did melt in your mouth, with delicious counterpoint in the accompanying garlic-chili sauce. But the tart of the Valrhona Chocolate Tart was bone dry and inedible, and the raspberry jam overpowered the chocolate -- something I didn't think possible. Worse, when I arrived the host kept PRESSURING me to sit at the bar, despite the fact that I'd reserved a table and told him I preferred the table. (I have an injury.) And I have NEVER been rushed through a meal so fast. To seat me 15 minutes late, bring each course the *second* the last was cleared, and have me out the door in 40 minutes top-to-bottom does not encourage me to recommend the restaurant or return. Ever."
Dined on 6/9/2014
Must try their steak! It's one of
the best thing I have had since I've been to Japan. You don't even need the spicy sauce!! The price is pretty high for the amount of food you get though..."
Dined on 6/9/2014
The food at Roka is nice, although
not amazing considering the price; the set lunch is a great deal and should be a reason for me to return again and again, as I work in the area. Sadly, the unbelievably slow hostess and slow-then-rushing-us service really killed the meal for my family, and I don't think I'll be back unless I'm out of other, better options. The servers were perfectly nice and nothing went horribly wrong, but who has over 1.5 hours to spend on a set lunch they then feel rushed through at the halfway point?"
Dined on 6/9/2014
My experience here was through
Dine About Town and I must say I had a lovely time! Ambiance is contemporary and a bit noisy. Service was amazing (thanks, Audrey!). Food was yummy and drinks are amazing!"
Dined on 6/7/2014
Enjoyed the food and good
service. Black Cod was excellent. Wine was great but didn't like the cocktails so much."
Dined on 6/7/2014
We had a wonderful meal that was
put off a bit by a server who forgot to put our order in. After a half hour wait there were apologies and some freebies, but it spoiled an otherwise perfect meal. The stark modern design of the restaurant can lead to high noise levels. We will definitely go back."
Dined on 6/6/2014
Came here for a Dine About Town
lunch with a group of coworkers... The food is delicious, a lovely balance of traditional and modern, and absolutely stunning to behold. The presentation and flavors are great! The only knock we had was a slightly harried expediter yelling pick ups from the open kitchen and therefore a slightly rushed waiter - we watched our apps go to another table who looked as confused as our waiter until we flagged him down. Pacing could have been a little better given a working lunch, and the entire crowd was business-folk. I look forward to coming back for a more relaxed dinner (and to try to cocktails)."
Dined on 6/6/2014
I have been to Roka Akor several
times and have heartily recommended it to everyone I know, however this most recent visit's service was quite poor. I still don't know if we had one or two or four servers but a couple came around and never came back mid-lunch. We were a group of 7 who ordered quite heartily, however one of our appetizers didn't come and instead we got one that we hadn't ordered, then a server attempted to give me two of the wrong entrees because she didn't know whose they were. No one ever checked in after we got our food, and we waited for a potential dessert menu but that never came so I had to flag someone down to get the check. I was disappointed with the experience and hope that it won't happen again."
Dined on 6/6/2014
LOUD GROUPS! The room is loud in
general, but with noisy tables it's really pretty annoying. Definitely not going to recommend it for a romantic date spot... The food was hit and miss. In some respects I was reminded of Benihana, but overall the cooking is refined enough to rise above that."
Dined on 6/5/2014
Staff was a bit pretentious. Food
was just ok, for the price point I expected it to be better. Server forgot one of our items twice and did not compensate us for the inconvenience. Probably won't go back. "
Dined on 6/5/2014
Another Dine About Town try out.
Loved the food. Had Butterfish Tataki, Hamachi Roll, Black Cod, Prime Rib Filet, chocolate & panna cotta desserts. If they offer to check in coats and lay down napkins for customers, they'd be up there with the best. I do want to go back to try the tasting menu."
Dined on 6/2/2014
I chose 3 dishes off the Dine
About Town Menu. The hamachi serrano roll had a nice kick and you can taste the freshness of the fish. The prime beef fillet was well cooked and good enough without the sauce. I was not a fan of the chili ginger sauce, however. The chocolate tart was a bit rich/sweet for my taste, but was delicious nevertheless. I was able to try a taste of the butterfish tataki and was very impressed as well. Great ambiance, the open kitchen with the open fire definitely made an impression. Service was great as only 1/3 of the main room was filled with people when our party dined. Would definitely come back again. However, I can only justify the cost if it's for that occasional special dinner."
Dined on 6/2/2014
I brought a visiting friend there
for the 1st time. Like me, he was blown away with the quality of the food and services. Cocktails were up to the bar but kinda pricey. I would recommend anyone to at least try it out once in their lifetimes. "
Dined on 6/2/2014
We had seen friends' picture
postings in the past, and that's why we had to give Roka Akor a try. Wow! They lived up to the hype! The butterfish tataki was beautifully presented and so tasty! The roasted heirloom tomatoes couldn't be gobbled up fast enough. The black cod was presented on dramatic huge leaf, and the filet of beef was so tender! Of course, you must try their sweet roasted corn on the cob that is cut into quarters. We finished with two of their desserts and loved both of them. We will be back!!! Recommend!"
Dined on 6/1/2014
We tried Roka Akor for a birthday
dinner. Having read some solid reviews it lived up to some of my fears of being a corporate, cheesy restaurant. The food and service were excellent (only one complaint about lack of spice on the tuna tataki), but when the sashimi is served in a bowl of ice is lit up by hidden LEDs, I have to just laugh. Who wants lit up, colored ice unless you're at Disneyland. The price is at the very top end and I would happily pay that for a restaurant that has more passion for good food and atmosphere. Maybe others feel differently, but the cold, bland decor, snobby hosts and especially the colored, lit up ice under the sashimi is just off putting to me."
Dined on 5/25/2014
My colleagues and I came here for
happy hour the other day and setting up tables for 20 is not easy. Taryn did an amazing job accommodating us in making the reservation. The food is great here especially for the happy hour price! They are also children friendly too because we were at the bar area. Thank you for an awesome time Roka!"
Dined on 5/23/2014
We had omakase for 5, with the
suggested omakase pairings. Without dessert, it was a manageable amount of excellent food. The procedure runs from light to rich, with sake pairings to match. We could easily have stopped after the second course and have been quite satisfied. Sashimi was exquisite — in particular the salmon, which is not always an easy sashimi ingredient. We admired the slightly spicy, salty-buttery roasted corn. Roka Akor is praised for the smokiness of its broiled dishes, and this came out especially in the miso black cod. An outstanding dish. Seared kurobuta pork belly is fashionable, and at Roka Akor it is good. It is expensive, but there are much more expensive meals to be had, and few as thoughtful. "
Dined on 5/21/2014
The food was truly amazing. The
service was very very good...the only problem was the servers did not talk very loud which made it hard to hear the details of their descriptions of the food over the background noise. "
Dined on 5/20/2014
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Accessible for private celebrations, birthdays, anniversaries, corporate meetings, and more, Roka Akor's private rooms and
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Amber Wing: A Name You Should Know
If you don't know who Amber Wing is yet, you should. Her innovative and trailblazing nature in the sport of women's wakeboarding is monumental and people are starting to recognize that she's kind of a big deal. To find out more about Amber and her insane wakeboarding skills, check out this video and story from ESPN W.

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15 Jaw-Dropping Waterfalls Worth Chasing
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I have a 2007 ZZR600 so ya a 00-02 zx6r, but i got to sell it cant afford it with another kid on the way, looking to buy a zx10r in a couple years hopefully
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Ezra Mann
Pauls Valley Democrat
Pauls Valley, Oklahoma — With a year that has so far yet to deliver an amazing animated adventure (many closer to average versus last year's crowded field) to separate from the rest of the pack, Pixar may yet have one of the most lopsided chances for best feature if a dark horse doesn't emerge in the fall. Still, if anything can be said about today's submission from DreamWorks Animation, the very familiar elements it borrowed from previous classics makes it at least fun and humorous enough to enjoy.
The poster obviously parodies concepts like the "Fast & Furious" franchise, but as far as the story alone, one could best compare it to "Cars" meets "Ratatouille" and mix in an accidental exposure to chemical superhero story in a world of squish happy humans. It's a bit less inspiring for adults than some of the studios previous efforts, but it actually took a world I found boring in "NASCAR" and held my attention for more than a single left turn. "Turbo" attempts to be a witty entry with laughs that poke fun at the doldrums of a formulaic life and yet could benefit could stand to benefit from a little more investment on making the characters a bit more endearing.
Starting at a less than frenetic pace in a garden in Venice, audiences are introduced to a colony of common garden snails. Well, all except for Theo/Turbo (Ryan Reynolds), who wants to be a professional racer just like his human race car idol Guy Gagne (Bill Hader).
Despite a constant barrage of being mocked by all the other snails and efforts by his brother Chet (Paul Giamatti) to give up what he sees as a silly dream, not even the constant threat of death seems to derail Turbo. Just when the dream may be closest to shriveling up, our hero comes in contact with a life changing event where he is gifted with the very tool he's been wishing for all along, speed. Thus follows an improbable rise to stardom starting with his discovery by a taco delivery truck driver named Tito (Michael Peña) who buys into the snail's ambitions and takes him to the Indianapolis 500.
There's not necessarily a problem with the plot, which actually is entertaining enough on its own, but it's hard to form an attachment to any one character in particular. Thrown in in so many bunches that it makes even my ADHD brain hurt you barely get used to seeing one supporting character before 10 more arrive and most are limited to one line quips to move Turbo onto the next scene.
It may be a case of trying to do too much or counting on us to watch the forthcoming show where it expands the other characters background but it ultimately makes a decent enough entry fall flat in the shuffle. I do recommend it for just about any age if you need something to entertain the kiddos outside of the home television, but I personally won't feel too sorry if it was only a one time experience. As a result I'd say "Turbo" earns three out of five salt shakers.
Movie viewing experience courtesy of the Royal Twin Theater of Pauls Valley.


text:
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Hannen Alt - Hannen Brauerei GmbH
Displayed for educational use only; do not reuse.
Ratings: 22 | Reviews: 13 | Display Reviews Only:
Reviews by IchLiebeBier:
3/5 rDev -19.6%
look: 3 | smell: 3 | taste: 3 | feel: 3 | overall: 3
Appearance: Amber/bronze; large frothy head; long lasting
Aroma: Malty; nutty; lightly roasted grains; biscuity
Taste: Malty, slighty nutty and hoppy on start; thin mouthfeel; finish slightly bitter and semi-sweet; nothing great, but not bad
Remarks: Did not score A, T, S, M at that time; disregard those scores
Serving type: bottle
06-15-2013 13:38:05 | More by IchLiebeBier
More User Reviews:
New Jersey
3.5/5 rDev -6.2%
07-05-2014 22:32:58 | More by Latarnik
3/5 rDev -19.6%
02-10-2014 14:32:19 | More by NorbertB1974
3.75/5 rDev +0.5%
11-09-2013 21:50:22 | More by everlong353
United Kingdom (England)
3.93/5 rDev +5.4%
look: 4 | smell: 3.75 | taste: 4 | feel: 3.75 | overall: 4
50cl bottle shared with my wife on 8th Jan 2013: poured into designer 'Hannen Alt' glasses.
I am old enough to remember when the head brewer left Hannen to join Diebels Alt and the problems Hannen had afterwards: took them a long time to recover.
Anyway: back to this bottle. Can't believe I've not had a bottle for so long.
Nice bright chestnut brown body with a full, deep head of off-white foam on top.
The nose is malty: brown bread and yeasty with a few mixed nuts thrown in.
Taste wise it follows the aromas: malts, nuts and bread yeasts lead the way with some dark fruits making a weak bid to get in on the act.
The beer seems full bodied and flavoursome, becoming slightly drier towards the end of each sip: I've missed this beer.
Serving type: bottle
01-08-2013 22:38:06 | More by BlackHaddock
3.5/5 rDev -6.2%
01-24-2012 21:01:50 | More by stevoj
4/5 rDev +7.2%
01-01-2012 17:23:27 | More by RedFox
4/5 rDev +7.2%
12-29-2011 21:39:46 | More by cdwil
4/5 rDev +7.2%
12-18-2011 22:31:52 | More by Gregwa
4/5 rDev +7.2%
12-15-2011 18:04:50 | More by shwami
4/5 rDev +7.2%
11-29-2011 22:02:00 | More by rekel
3.68/5 rDev -1.3%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 4 | overall: 4
pour is woody amber brown with a slight smaller head of an off white beige. the nose was that stale apple and toasted malt. not something firmly place. palate is actually somewhat a bit thicker and meatier than expected. nice toasty malt and chestnut with an apple funk and a pollen sweet note. not savory and not syrupy. would say that this is a strong beer in form but its doesn't have a character of distinction.
Serving type: bottle
03-31-2011 02:09:41 | More by rtepiak
5/5 rDev +34%
look: 5 | smell: 5 | taste: 5 | feel: 5 | overall: 5
Ok, I know that all 5's is to be used judicially, but since hannen alt is my favorite beer hands down I feel justified.
I spent many nights at the Hannenfass in kaiserslautern(K-town) drinking usually .5, but also an occasional meter.
I've had other alts, Kutscher, Pinkus etc., all still good, but Hannen has different taste. more nuttier and sweeter than others.
I haven't had it since the last time I was in in Germany in 2000, I haven't found it here but if I get a chance to go back, it's the first beer i'm drinking.(I still have a Hannenfass t-shirt).
Serving type: on-tap
12-18-2010 05:02:35 | More by mk3
3.5/5 rDev -6.2%
look: 4 | smell: 2 | taste: 4 | feel: 3 | overall: 4
.5L, Germany.
Clear chestnut hue with a great head and thick, clumpy lacing.
Aroma is...well, there's not much there. Bit of toasty malt?
Flavor has an interesting toastiness to it. Sort of a meaty, Mailliardy thing that I actually dig. But this is all in a very light, drinkable package. Lightly tangy, slightly metallic. Aftertaste is lightly bitter, with more roast and toast. Unfortunately, you can tell that mouthfeel is an afterthought with this brew: kind of grainy and watery, but not terrible. Highly drinkable for a brown beer.
In the end, I'm impressed with this beer, especially since it's only 50 eurocents a bottle. Not bad.
Serving type: bottle
10-12-2010 22:27:46 | More by dasenebler
4/5 rDev +7.2%
look: 4 | smell: 3.5 | taste: 4 | feel: 4 | overall: 4.5
Hannen Alt has a deep bronze color with a creamy head. It has a faint nutty aroma. The taste had a hint of sweetness. The feel was smooth and creamy. Hannen Alt is very drinkable and a good session beer.
My friend in Germany took me to a local pub in Wilhelmshaven which serves Hannen Alt. Imagine is everything. The beer was drawn directly from the keg, hoisted onto the bar. The tap was installed into the keg with a wooden mallet. As the pub was busy the best way to order the beer was by the meter.
Serving type: cask
03-20-2010 13:48:38 | More by soju6
United Kingdom (England)
3.53/5 rDev -5.4%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
Purchased from Beers of Europe. BB 28/01/2009, served lightly chilled in Gaffel's (Kölsch) stange... (well, I don't have a proper "Alt-stange" anyway!)
A: pours a dark tea like reddish-brown hue, the stange takes quite a tight frothy beige (mixed with brown) head, lasting very well due to the abundant tiny fizziness underneath.
S: lightly sourness as in a lager comes with a dusty edge, on top of caramelised apple-slices, lightly burned nuts, and bready Munich malts in the background. Deeply malty, yet intertwined well with a pronounced autumny fruitiness throughout.
T: nutty malts come effervescent in texture, leading towards a bitter-sweet burned-ness from caramel malts, understated fruity hints, then taken over by a chewy and good aftertaste of black-tea-leafy, tangy hop bitterness, and almond's aromatic bitter-sweet edge... A healthy dose of sourness pervades throughout the drink, as a balancer for the aromatic nutty and lightly burned dark malts as well as fruitiness.
M&D: the mouthfeel is overall softly effervescent, light-bodied, very easy to drink, albeit not quite complex. A decent Alt in my book.
Serving type: bottle
07-17-2008 19:30:26 | More by wl0307
3.88/5 rDev +4%
look: 4 | smell: 4 | taste: 3.5 | feel: 4 | overall: 4.5
It's been about 10 years since I've first tried this beer. This used to be a mainstay beverage for when I was first in Germany.
Hannen Alt pours decently with a good amount of light tan head, which dissipates pretty quickly into fine lacing. The body of the brew is pretty clear, and is straight up brown in color.
Aroma is metallic, with some cocoa.
The taste is sweet. There's somewhat of a dark chocolate flavor. There's an odd powdery finish to the taste.
This feels mellow and smooth. At 4.8% ABV, this makes a very good session beer. I know at several places this is served on what is called a meter board.
Serving type: bottle
04-22-2008 17:01:02 | More by TheSarge
United Kingdom (Scotland)
4.08/5 rDev +9.4%
look: 4.5 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4.5
400ml serving in an a branded Hannen Alt glass, at the lovely Stuttgarter Bar in Tenerife.
Appearance - Thick creamy, tan head, producing great lace sticking to the glass throughout. Copper orangey body, very lively beading.
Smell - reminiscent of a scottish ale, lots of roasted qualities, with some faint nuttiness,
Taste - roasted malts come through strong, no hops to speak of, finishing in a refreshing bitterness, long after the nutty sweet quality remains, very well balanced
Mouthfeel - Very lively and spritzy on the tongue, bordering on harsh, full bodied.
Drinkablity - A little harsh on the tongue in carbonation for me, but i found this alt to be nicely balanced between bitterness up front with the nutty sweetness left on the palate, very enjoyable!
Serving type: on-tap
04-27-2007 14:46:51 | More by seanyfo
British Columbia (Canada)
3.43/5 rDev -8%
look: 4 | smell: 3 | taste: 3.5 | feel: 3.5 | overall: 3.5
A: Deep copper-bronze; creamy off-white head, a little retention, some lace.
S: Fresh, clean hops; a little nut, with a hint of sweet caramel aroma.
T: Plenty of hop flavour, but it's a soapy, metallic taste that I'm not particularly fond of. Regardless, there's a little too much hop flavour here... with only a little underlying caramel and nut.
M: Light to moderate body, moderate carbonation.
D: Good, though I'm personally not fond of the hop flavours here.
Serving type: bottle
04-08-2006 16:20:09 | More by Derek
3.6/5 rDev -3.5%
look: 3 | smell: 3 | taste: 4 | feel: 3.5 | overall: 3.5
I bought this one in Dortmund at a Getrankehall.
Color: nice brown with a very thin layer of foam
Smell of molasses, malt and a full body
Taste: very malty, caramel, bitter, full body, some wood notes, licorice. Aftertaste is dry and bitter.
This is not my all time favorite beer, but this doesn't mean it is a bad beer. Taste is quite intense and nice for a low alcoholic beer like this, on the other hand I think it has too much body. In some occasions it would be a good alternative for a normal pilsner beer.
Serving type: bottle
01-28-2006 17:19:54 | More by Absumaster
2.95/5 rDev -20.9%
look: 3 | smell: 3 | taste: 3 | feel: 2.5 | overall: 3
Another of the 2 beers bought back from Germany for me, by a friend of a friend.
Poured into the glass like an English brown ale, as this style is sometimes likened to. Had a tight off-white head, crystal clear, medium brown in colour.
Almost no aroma, slight malt, no hop.
Flavour was thin, light and not as full as expected. Malty, sweet, nutty, flavours of dark malts, and a slight hop bitterness, kinda fruity. No real hop, no real noble taste.
Overall, a little bit of a dissapointment for my first REAL alt.
Serving type: bottle
12-09-2004 09:00:42 | More by revdrjbob
3.75/5 rDev +0.5%
look: 4 | smell: 3.5 | taste: 4 | feel: 3.5 | overall: 3.5
A bit irregular but creamy and lasting head. Nice dark purple color. The smell os of dark malts with wooden and earthy notes. A bit winy too, maybe some cherries. Some chocolate too. The taste reminds me of coffee but with a more earthy aspect. Not really winy, but some wooden notes. Mouthfeel is light but enjoyably smooth and creamy, with a thick grassy hoppiness. Not bad.
Serving type: bottle
07-22-2004 21:46:50 | More by tjd25
Hannen Alt from Hannen Brauerei GmbH
84 out of 100 based on 22 ratings.


text:
Creating Concrete5 Themes
save 15%!
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|Also available on:
- Get to grips with the concrete5 architecture
- Learn how to create a concrete5 theme
- Discover how to make a theme responsive to improve it for small devices
Book DetailsLanguage : English
Paperback : 160 pages [ 235mm x 191mm ]
Release Date : January 2013
Author(s) : Remo Laubacher
Topics and Technologies : All Books, CMS and eCommerce, Open Source
Table of ContentsPreface
Chapter 1: Getting Started
Chapter 2: Architecture of concrete5
Chapter 3: Creating Your First Theme
Chapter 4: Styling Single Pages
Chapter 5: Styling the Block Output
Chapter 6: Responsive Themes
- Chapter 1: Getting Started
- Getting your own concrete5 site
- Start working with concrete5
- Dashboard to manage concrete5
- How to edit content
- What are blocks
- What is an area?
- Adding and updating blocks
- Publishing changes and managing versions
- Managing files
- Uploading files
- Working with stacks
- Change the layout and style of your pages, areas, and blocks
- Page types
- Design to customize the appearance of blocks and areas
- Splitting content in different columns
- Creating and managing pages
- Adding a new page
- Adding default blocks to page types
- Summary
- Chapter 2: Architecture of concrete5
- The file structure of concrete5
- concrete5 updates
- Caching for better performance
- The distinction of Model-View-Controller (MVC)
- The anatomy of a page
- The anatomy of a block
- concrete5 API and helpers
- Helpers
- Events to hook into the core
- What happens when a page is rendered
- Why you might want to build a package
- Basic package installer
- Marketplace submission
- Summary
- Chapter 3: Creating Your First Theme
- Getting started with themes
- Creating the first theme
- Adding our page type template
- Creating the shared header
- Creating the shared footer
- Adding a theme thumbnail
- Installing your theme
- Adding CSS files to a theme
- Adding main.css
- Adding typography.css
- Content block styles
- Performance perfection when including CSS files
- Customizable styles
- Adding more details
- Global areas
- Replacing the header area with a global area
- Putting blocks in templates
- Finding block properties
- Templates for page types
- Number of blocks per area
- Background picture by page attribute
- Creating the attribute to hold our picture
- Assigning attribute to page type
- Selecting background pictures
- Working with attributes in the theme
- Page-specific variables
- Getting page name and description
- Checking the edit mode
- Getting the current page type
- Summary
- Chapter 4: Styling Single Pages
- What is a single page?
- Creating our own single page
- Installing single pages
- Changing the single page layout
- Adding view.php to your theme
- Applying the theme to single pages
- Overriding the single page's HTML output
- Summary
- Chapter 5: Styling the Block Output
- Overriding block templates
- Additional block templates
- Block templates with CSS and JavaScript
- Content block in a box
- Overriding blocks in packages
- Changing the navigation
- Working with the drop-down block template
- Creating a portfolio list with filter
- Adding portfolio attributes
- Creating a page list filter template
- Summary
- Chapter 6: Responsive Themes
- Responsive or separate mobile websites
- Responsive techniques
- Media queries
- How to scale pictures
- Pictures on high-density screens
- Viewport on small-screen devices
- Navigation for small screens
- Responsive layout implementation in concrete5
- Responsive bootstrap CSS
- Responsive drop-down navigation
- Responsive sidebar navigation
- Summary
Code Downloads
Download the code and support files for this book.
Submit Errata
Please let us know if you have found any errors not listed on this list by completing our errata submission form. Our editors will check them and add them to this list. Thank you.
Errata- 2 submitted: last submission 05 Jun 2013
Errata type: Others | Page number: 111 | Errata date: 26 february 2013
This line
In the Properties dialog, change to the second tab Custom Properties, and scroll to the bottom to add the new attribute tags.
Should be
In the Properties dialog, change to the second tab Custom Attributes, and scroll to the bottom to add the new attribute tags.
Errata type: code | Page number: 104 | Errata date: 26 February 2013
This line
$attributesA = array()
Should be
$attributesA = array();
Sorry, there are currently no downloads available for this title.
What you will learn from this book
- Learn how to create a concrete5 theme
- Understand what it means to create a responsive site
- Use multiple image sources to display high quality pictures on retina displays
- Override core elements like the login and 404 page without losing the ability to upgrade concrete5
- Change the look of concrete5 blocks to make them match with the rest of the site
- Learn how to embed dynamic elements in the theme template to avoid accidental modifications
- Change the behavior of the content to make its content visible in a modal dialog box
- Create a background picture that scales with the size of the browser window and can be changed in the user interface
In Detail
Creating a concrete5 theme isn't complicated if there's already a HTML document. There are only very few PHP functions you'll have to add, but those are powerful and give you a lot of freedom. As you'll learn to create mobile ready themes, you'll start to see that there's almost no limit in what you can do.
"Creating Concrete5 Themes" is a practical, hands-on guide that provides you with a number of examples that will teach you how to create powerful concrete5 themes, change the look of content block elements, and even make your site ready for mobile devices.
"Creating Concrete5 Themes" starts with a few words about the editing concept and architecture of concrete5 and then continues with the creation of a basic theme which gets extended with more and more elements until the theme is mobile ready.
You will learn where to find the information necessary to get your own concrete5 site and then get a quick introduction to understand the idea of the in-site editing concept. We'll then create a theme which is extended with features and more details as we progress. You'll also see some examples to show you the process of overriding elements from the core without losing the ability to upgrade concrete5 in the future. Once we've customized every element in concrete5 to build a complete theme, we'll have a look at responsive techniques to make your site ready for small screen devices such as mobile phones and tablets.
Practical guide to create Concrete5 themes
Who this book is for
This book is great for theme developers new to concrete5 who are looking to use their experience in HTML and CSS to create high quality themes for concrete5. It's assumed that you have worked with HTML before and can also read code as you'll see some basic PHP and JavaScript code. There are a few words about using concrete5, but you're expected to spend a bit of time on your own to get familiar with the concrete5 interface by yourself and by reading some of the articles listed in the book. Readers are expected to have the ability to set up their own concrete5 site, but basic information about the installation and links to follow up are provided though.


text:
2008 Sequoia Cycling Classic and Hwy. 99 Series
It's back again, and it's growing! This year, it's the final stop for the inaugural 99 SERIES and the only mandatory stop if you want to qualify for overall cash prizes and the Winner's Jersey.
A few changes this year: The TT has been increased to 40K (all we did was push the turnaround a little further into Yokohl Valley), and there's a LATER START TIME. Pros start at 12:30, followed by amateurs, which means as long as you're pre-registered, you'll have plenty of time to wait until Saturday morning to head to Exeter, minimizing your lodging hassles and expenses. Lots of categories for all sorts of racers.
The Visalia Criterium course remains the same with just a minor change on the back side - actually reverting to the course of the "old days" with a longer stretch from Turn 2 to Turn 3 and a short leg from Turn 3 to Turn 4 - a true "L" shape.
WATCH YOURSELF ONLINE! iBN Sports is broadcasting both days on the web, with racing footage archived for ONE YEAR. Race day coverage of the TT will be limited to the Start/Finish area, but additional coverage from Rocky Hill will be edited in post-production. Three cameras at the Crit will be able to get almost the entire race course. Won't your mom be proud? Or watch the races on the Jumbotron on site on race day. Just like the Tour of California!
So come to the Sequoia Cycling Classic March 15-16 in Exeter and Visalia. The venues are great, the towns are inviting, and entry fees are cheap!
Of course, there is the web site;
See you there!
2008 Sequoia Cycling Classic Committee


text:
Thanks to your support, Ray's the Dead has been Greenlit!Some of you may be thinking "What does this mean for Ray's the Dead"? Being Greenlit means that we will be able to sell Ray's the Dead on the most popular game service for the home computer, Steam. Steam will allow us to reach the vast number of gamers that we need to in order to make the game a success. In the meantime we are busy working away on the game making it the exciting adventure you have been waiting for. Stay tuned!
In Ray's The Dead, you take on the role of Ray, the newly arisen zombie! In this single player, story driven Action-Stealth-Puzzler, join Ray as he makes the most unlikely friendships and builds a diverse zombie army on his quest to find out how he was killed, why he was resurrected, and most curiously, why this giant bulb is sticking out of his head! It?s 80?s setting evident in every last detail, Ray?s the dead will take you on a quest unlike any you?ve seen before!
Unstoppable Fist Now Available!
Now Available in the App Store: Unstoppable Fist!Unstoppable Fist is an intense single player action experience for iOS devices. Inspired by classics such as Kung Fu and Street Fighter, Unstoppable Fist blends retro style graphics with non stop action.
Head on over to the game's main page for all of the details and be sure to check out the trailer below!
Play as the Unstoppable Fist and save the world from evil!
Now Available!Puppy Panic is now available for the iPhone and iPad! Starting March 2012, we will be donating 10% of all Puppy Panic profits to different animal care organizations.
For more info on this great promotion check out our blog!
To purchase the iPhone version clicker here.
Click here to purchase the HD iPad version!
Puppy Panicis the new game for the whole family that lets you collect all the puppies that you can carry! Puppy Panic has two game modes that work together: Collect as many puppies as you can, then become a master at racing them! The better you are at racing your puppies, the more puppies you can earn! Each puppy you unlock has different capabilities, making racing with each puppy unique!
Read More Here...


text:
Super fast shipping, item exactly as described. Will purchase from this company again. ... read more
This Three Light Bowl Semi-Flush Mount has a White Finish and is part of the KIDSHINE Collection.
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text:
|Women's Basketball » Schedule » Roster » News » Coaches » 2013-14 Season Statistics
Youngstown State (10-4 (0-1))
Valparaiso (6-8 (1-0))
1/12/2013 | Valparaiso, Ind. (ARC) | Attendance: 477
Related Links
Thursday, January 10, 2013
Valparaiso (5-8, 0-0 Horizon)
Next Up in Crusader Basketball: The Valparaiso women's basketball team opens Horizon League play against Youngstown State at 1:35 on Saturday afternoon in the third game of a four-game home stand at the Athletics-Recreation Center.
Head Coach Tracey Dorow: Tracey Dorow was named the seventh head women's basketball coach in Crusader program history in April of 2012. Dorow arrived at Valpo after spending 14 seasons as the head coach at Ferris State University, guiding the Bulldogs to four NCAA Division II Tournament appearances, two Great Lakes Intercollegiate Athletic Conference (GLIAC) North Division championships, and four 20-win seasons. In her 14 seasons at Ferris State, Dorow compiled a 232-163 (.587) record, including a 23-7 mark in 2011-2012 while guiding the Bulldogs to the second round of the NCAA Tournament.
Home Sweet Home: Valparaiso played eight of its first 11 games on the road, including a pair of four-game road trips. While the road hasn't been kind to the Crusaders, they have hit their stride at the Athletics-Recreation Center. Valpariaso is 4-1 at the ARC this season, including opening the current home stand with a pair of wins over Ball State and Northern Illinois. With wins in the final two games of the home stand, Valpo will match last season's six wins at the ARC.
Gerardot Named Preseason Second Team: Leading the returning starters is junior forward Tabitha Gerardot, a preseason Second Team All-League choice. Gerardot, an All-Newcomer Team selection following her freshman season, led the Crusaders and finished tenth in the league in scoring at 13.0 points per game in 2011-2012. Gerardot also averaged 6.8 rebounds per contest, second-best on the team.
Sharing is Caring: The Crusaders currently rank fourth in the league in assists/game, averaging 13.4 helpers per contest. The Crusaders are led by 3.5 assists per game from Charae Richardson. Each of its 13 games has seen Valpo assist on at least half of its made field goals. Last time out against Northern Illinois, Valpo tallied 10 assists on 19 field goals.
Earning League Honors III: Sophomore Shaquira Scott was named the Horizon League Player of the Week following the first weekend of play after leading the Crusaders with 17 points on 7-of-12 shooting in the win over IU. The sophomore was Valpo's first player to earn weekly honors from the league office since Ashley Varner on Dec. 28, 2009.
Women's Basketball Archives
2012-13 Women's Basketball


text:
How can Lemon Grove find the money to repair its pot-holed streets, revive its downtown and restore its shuttered Recreation Department?
At Monday night's City Council candidates forum—their lone meeting of the season—cures ranged from less reliance on expensive consultants and quickly outdated software (Lou Melendez) to "power purchase agreements" and selling naming rights to city facilities (Racquel Vasquez).
One urged better downtown security and street cleanup (Mark Gracyk), and another saw inspiration in La Mesa's downtown Village, calling on the city to recruit some "good restaurants" (Matt Mendoza).
George Gastil, the lone incumbent in the race for two council seats, said he wanted a 10-year plan and hoped to promote arts and culture in Lemon Grove.
But it was left to candidate Mike Richards to summarize the core dilemma facing City Hall.
It's a Catch-22, said Richards, a purchasing manager.
"You can't get top-line businesses (which generate sales-tax revenue for City Hall) without infrastructure," he said. And without those tax revenues, you can't build infrastructure.
With outgoing Councilwoman Mary England watching from the back of the middle school auditorium, the six candidates for Gastil's seat and England's vacated spot sparred for 90 minutes in a forum sponsored by Lemon Grove Patch.
Nearly 70 people attended the event moderated by Patch editor Christine Huard at Lemon Grove Academy for the Sciences and Humanities.
They heard Melendez mock a council member—apparently Gastil—for saying he needed the modest council stipend of $800 a month.
When the Lemon Grove Little League recently asked the City Council for $4,000, Melendez said: "I asked the City Council: Why don't you just donate your [monthly] salary? All of them in one month make $4,000. … One person on the council said, 'No, we need that money to pay our bills.' Can you believe that? They're on the council because they need the money to pay their own bills. Wow."
A visibly angry Gastil fought back.
"I'm an adjunct college professor. I make $30,000 [a year], teaching some of your kids. … I don't make a whole lot. Do I use City Council to supplement my income? Yes," he said sharply. "I do."
But Gastil later would explain that he passed up a council pay raise and said, "I've actually saved the city $9,600—by slashing my own pay. I hesitated to mention that because people might think I'm insane."
Democrat Gastil sat next to Democrat Vasquez, who he is teaming with in pursuit of the four-year seats, and she came under attack as well, although obliquely.
Gracyk, who called himself the only candidate with private-sector experience, said: "I haven't taken any special-interest money. I'm not bought or sold by any union boss … not in anyone's pocket."
He likely was alluding to Vasquez, whose website boasts endorsements from at least seven labor groups, including the American Federation of Teachers' Local 1931, Deputy Sheriffs Association of San Diego County, Lemon Grove Firefighters' Local 2728 and United Food and Commercial Workers' Local 135.
The six candidates offered a wide range of replies to a question about Propositions T and Q on the Nov. 6 city ballot—the first an outside-sponsored measure to permit medical marijuana dispensaries in Lemon Grove and the second a City Hall-initiated measure that would tighten controls on such pot shops if passed.
Gastil said it was up to city voters to decide, "and I'm not going to tell them what they want."
Gracyk, who said he spoke as a parent of two children, criticized Prop. T as being "brought by outside interests" and said he couldn't support it. He called it "not the best influence for our children."
Melendez was skeptical, saying he had looked at statistics and discovered that 80 percent of the profits from marijuana sales came from "people who are addicted to the product."
He asked: "Do you really need dispensaries all over the state?" He also has public-safety concerns.
Mendoza called it a "bad proposition on both sides." He worried about lower property values for those selling next to a home growing medical marijuana.
"I don't want to pimp out my city to get $700,000 in revenue," Mendoza said. "That's what the city would get. … But it's wrong, and it's bad for Lemon Grove."
Richards got to the point: "The short answer is: No."
He noted that marijuana is against federal law.
"If the people who want to smoke marijuana want to make it legal, they should be addressing the federal government. ... Change the law on the federal level, and the problem goes away."
Vasquez pointed out that 1,600 Lemon Grove signatures put Prop. T on the ballot—"and that's a lot of signatures for the city. As a council member, I'll support the will of the people."
She advised people who support medical marijuana to also vote for Prop. Q, "so there is oversight regarding those dispensaries."
Candidates were given 90 seconds—policed by Coronado Patch editor Jennifer Vigil—to answer questions and also had opening and closing remarks.
In her 2-minute closing statement, Vasquez said she'd heard from residents that the three "key areas" were public safety, quality neighborhoods and economic development.
"There's no one else who will work harder than I will work for you," she said.
Gastil, noting some new development and plans for the Promenade, said: "We've got so many things here in Lemon Grove to be excited about."
Gracyk, who again boasted of his combination of private-sector and public experience, said: "I pledge to you to work hand in hand with the members of the City Council, the school board … to collaborate, to do what's best for the community."
Lou Melendez, who several times Monday night said saying his name fast sounded like Lemon Days, added: "I'm trying to save the money that's in your wallet."
He showed a chart that he said depicted Lemon Grovians as paying twice as much in "sanitation fees" as any city in the county, which he said was a hidden tax that went to fuel a 10 percent staff salary boost and 17 percent increase in retirement benefits.
Melendez said. "You are the taxpayer. You are the one in charge. You are the owners of the city. You are the managers. You are the people who must protect what's in that wallet."
Mendoza cited his management experience and called it unacceptable that the Lemon Grove branch library, promised for a September debut, "probably won't open until springtime."
"We need to unite the community and make this a city that no one wants to leave," Mendoza said.
Richards recalled the city's origins from "residents who just got tired of the way the county was trying to manage us. It's morphed into the typical government mentality of 'spend more, tax more, fee more.' This culture has to change or we cannot go forward."
The entire candidates forum can be viewed here on Ustream.


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Ron 'Jaws' Jaworski
August 17, 2007 2:49 PM
With NFL fever about to grip the country, the networks unleashed their coverage of the preseason last week, to generally negative results. Was it a case of fans dodging the preseason or something more? Hopefully, just preseason jitters as fans find their way back to the television set.
Fox had the highest rated of the telecasts on Thursday, Aug. 9, bolstered by a match up between defending champs the Indianapolis Colts against the always popular Dallas Cowboys. The network was the only one to improve year-to-year, in the ratings with a 4.9 score for the game, up 29 percent over the Indianapolis/St. Louis game in 2006.
NBC had the next best score, with a 4.1 on Sunday Aug. 12 featuring a game between the Seahawks and the Bears, however that number was down 29 percent compared to 2006. ESPN's "Monday Night Football" game between the Broncos and the 49ers, scored a 3.0 rating, down 19 percent year to year on Monday Aug. 13. CBS was right behind with a 2.9 household rating Fri. Aug. 10 with a game between the Bills and the Saints, down 17 percent. Of course, its preseason.
The NFL Network launched the season with its own game between the Redskins and the Titans, which drew a 0.5 for the game.
This week Pressbox sits down with new "MNF" play by play man Ron "Jaws" Jaworski who replaced Joe Theismann in the booth. Jaws played 17 years in the NFL as quarterback for the Los Angeles Rams (1973-76), Philadelphia Eagles (1977-86), Miami Dolphins (1987-88) and Kansas City Chiefs (1989) and led the Eagles to the Super Bowl in 1980.
He was in town for a Rams reunion and was candid about the importance of getting along in the broadcast booth as well as the problems with Arena Football.
There is so much history with MNF, what memories do you have from the broadcasts?
Jaws: I remember the very first game. I was in my dorm room at Youngstown St. University watching New York/Cleveland in the first Monday Night game. It was really the first thought that came to mind when they offered me the job. I thought "My God, I remember watching the first game of 'Monday Night Football,' and watched the history of it and played on it. I realized the importance and significance of it and I kind of pinched myself now that I'm going to be the guy breaking the game down. I consider it a privilege and look forward to it.
With Tony and Mike, you'll be working with people who have been friends of yours for a long time. We've already seen your chemistry with Tony on "Pardon the Interruption." How will it play out in the booth over the season?
Jaws: I think chemistry is the most important thing and really what the game is about. Michelle is going to do the sidelines, and Mike and Tony, we've all worked together for years. We all get along which is a great start. I think people will see that immediately, that we're just people having fun. The game is great, we're enjoying doing commentary and I think that's what it's going to be about. It's not brain surgery. There's no reason to complicate it.
What makes good chemistry on TV?
Jaws: I think people that genuinely like each other. Although Tony and I will see the game totally differently, there's no question. Last year in May, he came up to NFL Films and sat with me because he wanted to learn some football, because Tony has got a different perspective on everything. He just wanted a little bit more knowledge and a little more depth to the game. We really had a good time talking about it.
I think form the "PTI" experience we've had through the years, we could poke some fun from each other. I've got thick skin. Hell, I've been booed by 70,000 and cheered by 70,000, sometimes in the same game.
That should make the Redskins-Eagles game and interesting battle in the broadcast booth, considering his D.C. connections and your Philly background.
Jaws: It will be fun. In week two, he's already saying I'm going to paint my face and all that stuff. It's gonna be great. I think that's what it's about. We know that game is really a record and we're spinning that record. If the game is a great game we could put anybody in the booth. But I think we can enhance that game as well by presenting it in the right way. I can't tell you how excited I am about it. It's going to be a blast and people will notice the difference over last season real quick.
You've been called the 'king of breaking down tape,' did that come naturally to you?
Jaws: I think I've gotten to the point where I give instant analysis. I've already got my game plan for how I'm going to approach Monday Night Football. I'm going to look at it like I did as a player. I'm going to look at the last four games of each team on "MNF," I'll know their strengths, their weaknesses, what works and what doesn't work.
I'll have a pretty good template of how the two teams will play each other, so when something comes up and it's a great play, I'll say I saw that two weeks ago when Cincinnati played New Orleans and they ran the same thing and that's why they put the three-wide package in.
That's how to give insight and opinions and my job is to give insight. I think because I look at so much and I'll still be doing the NFL Match-Up show, so I'll be at NFL Films two days a week studying tape and breaking it down as they like to say. I'll be able to instantly recognize what a team's doing and what they are trying to do and tell the viewer why the play worked and why it didn't. They can see a great play but I can say here's exactly why that play worked and here's whose fault it was.
I've found through the years that coaches respect what I do. The guys in the game respect the football side because I talk to coaches all the time, head coaches, assistant coaches, and coordinators. I don't talk to them about Keyshawn's contract, I don't get into that stuff.
They love talking about strategy because that's who they are. Coaches hate all the peripheral stuff, they like football. So when the piece comes out they call and saw "Great job Jaws, you nailed it."
Have you ever been interested in coaching?
Jaws: I have been offered two coaching jobs. Turned them both down. When I retired I felt like my family had sacrificed so much that it was time I gave my kids that time. I did not want to take on a coaching career and be working 16 hours a day. It worked out fine, actually even better than fine because NFL Films is 20 minutes from my house. If I was living in Phoenix I probably wouldn't have gotten the opportunity. I was very lucky.
Whose broadcast skills do you really enjoy watching?
Jaws: I really like Phil Simms, he has a good big picture look at the game. I worked with Phil on the NFL Match-Up show when studying tape and we kind of look at the game through the same eyes. I really like the way he approaches the game from a football perspective and yet there is just enough entertainment. That's what I hope to bring to the table as well. I've always respected Phil Simms.
As an owner of the Philadelphia Arena Football League team, what does the AFL have to do now to gain popularity?
Jaws: Reach the next level. We're getting there. I think next year will be a critical year in the growth of Arena Football. ESPN coming on board last year, a month before the season started meant that there was a quick ramp up here. ESPN did an unbelievable job.
I think its becoming more mainstream. Don't get me wrong, I'm not saying that the Arena Football League is the NFL, Major League Baseball or hockey, we're still a little bit of a niche product. But we've been around for 21 years and it survived 21 years, I think once people have seen the game they'll enjoy the game and now more people are watching the game. In Philly, we have over 16,000 fans. It's been accepted as a major league sport in Philadelphia in the news at night.
In Philly, they have bought in, Chicago has bought in, New Orleans has bought in. The league needs to get out of Las Vegas where they are drawing 3500, get out of Grand Rapids, where they are drawing 4000. That will help.


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After Amy Miller graduated from high school in 1988, she was headed to Hawaii with YWAM (Youth With A Mission). Before she left, her boyfriend gave her a ring. She was young; her parents were not happy. She wasn't certain she would stay engaged, but she returned and was married by August of 1990.
"It was not the most ideal relationship. We were young. We were raised differently..." Amy said.
Amy had been married for two years and two months and separated for two weeks (because the relationship had become volatile). In the early morning of October 3, 1992, the Stark County Coroner knocked on her door. Alone in her home, her parents out-of-state on vacation, Amy tried to wrap her mind around the words: "Your husband has been killed in a
single-car accident, driving under the influence…"
She'd invited Jason over, but he hadn't shown. At the nearby intersection, he could've been turning left to go home. Or right to go to her house. He slammed into a fence instead. She would never know where he was headed.
"I had a lot of guilt, because when we were together he didn't get out of control, and I would drive him home. Sadness too. Even though our marriage wasn't ideal in a lot of people's eyes, I was not ready for our marriage to end. I had no doubt we would work things out…"
How did someone so young face such tragedy?
"Time, family, God, obviously," she said.
In the months following the accident, Amy also found comfort with a group of young people and was reacquainted with Jeff Otto, who was seven years older but had grown up in her church.
Nine months later, the two were married.
"It was March when he asked me, and I felt a bit rushed. My mind wasn't in a good place to be making a decision like that, but he was 29, and he was ready to get married…" she said. "It was too soon, and I knew that, or at least other people thought so…
"But Jeff was truly my angel God sent to help me through my grief…" she quickly added. She did not regret her choice. "Our marriage was good. Very good with imperfections," she laughed.
Two weeks after their July, 1993, wedding, the couple moved to Clearwater, Florida, to start a new life together. They secured work, Amy in the office of a building company and Jeff with "Mickey's Peanut Company" selling boiled peanuts to sports organizations.
"He loved that job!" Amy laughed.
After a two year newlywed adventure, they moved back to Ohio to start a family. Three years later, their daughter Chais was born.
Before their baby had even turned 1, Jeff started having excruciating headaches. He was going through bottles of Tylenol every few days with no relief.
One day, Amy was leaving for church choir. Jeff turned to say goodbye, but instead uttered nonsense syllables.
" 'Was that real?' I asked. He was always joking around."
Jeff looked at her, thoroughly confused. He didn't know what that
was. A few days later, he had a falling episode.
On a Saturday in January, 1999, the doctor called Amy almost immediately after Jeff's MRI, saying to return to the hospital. Jeff was diagnosed with a glioblastoma-- the fastest growing, most deadly type of brain tumor, usually occurring in men much older. Jeff was only 36.
His condition was terminal; he likely had six to eighteen months to live.
"But I'm not God," the doctor had said. "I can't tell you…"
Six weeks later, Jeff was gone.
Though they had begun radiation and experimental chemotherapy, he never received his last scheduled treatment.
Even in his last weeks, Jeff Otto kept his trademark sense of humor. Once, heading out with several couples, he yelled at the women (who were taking too long getting ready): "Hurry up, Girls! I don't have much time here!"
But beneath the humor were serious concerns.
On the day he was diagnosed, he (somewhat) jokingly asked Amy, "You're not going to wind up in the insane asylum? You ARE going to take care of Chais, right?"
He was remembering Amy's words from six years earlier: "If anything ever happens to you, I will simply go crazy…"
Her response: "Of course I'm going to take care of her!"
(Picture this five-foot-one-inch spitfire giving her six-two hubby a playful punch, even amidst tears.)
Even Jeff's last words (before slipping into a comatose state a few days before his death) contained a pun. Amy's is a family of accountants; tax season is a frenzy. Jeff whispered to his mother-in-law: "I can't wait 'til the end of tax season…"
He wanted to be assured Amy's family would have time to care for his girls. He didn't want his death to be inconvenient. But he didn't know if he could hang on that long.
Jeff died in the wee hours of the morning on April 16th, 1999. The end of tax season had arrived.
Amy had promised to take care of their daughter, and that is what she did. In a way, Amy's baby also took care of her.
"God sent angels to take care of me, because he knew exactly what I needed. My family and friends were always there, but when Jason died, he sent Jeff right away. Sure, at the time I thought it was all very fast, but looking back, I think, but God sent me Jeff! When Jeff was gone, God had Chais there for me. She was my angel who got me through everything. She still is."
Next week, Amy Otto shares what the phrase "Fathering the Fatherless" means to her and we'll meet the man her daughter has called "Dad" for most of her young life. We'll also get the skinny on her upcoming wedding as "Amy's Story" concludes (the part she's sharing with Patch readers, anyway…I'm sure the honeymoon details will remain "top secret"!)


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Star Beacon
TOLEDO — Curtis E. "Deacon" Jones, age 81, of Ashtabula, Ohio, passed away on Monday morning, Dec. 3, 2012, at the Rae-Ann Nursing Home in Geneva surrounded by his family.
Born July 7, 1931, in Floyd County, Ky., he was the son of Huckleberry and Joanna (Shepard) Jones. On March 31, 1951, he married Helen Baker in Bradshaw, W.Va., and they moved to Ohio in 1954.
In addition to being a Veteran of the United States Army, Mr. Jones was retired from Elkem Metals in Ashtabula.
Deacon enjoyed his family, playing poker, slot machines, golfing, bowling, playing harmonica, banjo and guitar. For many years, "Deacon" also owned and operated "Deacons Top of the Hill" bar. He thoroughly enjoyed eating and being with his loved ones. Deacon was a very social person and a friend to every one. Curtis was known by his grandchildren and caregivers as "Poppo".
Survivors include his wife, Helen Jones of Ashtabula; daughter, Trudee (Bill) Ferguson; son, Curtis Jones Jr.; daughters, Debbie Layne of Ashtabula, Rosalie (Mark) Artman of Ashtabula and Tammy (Anthony) Fasano of Ashtabula; 12 grandchildren, Chris Caltrider, Mindee Morrison, Valerie Quinonez, Tonya Jones, Brandi Layne, Corey Layne, Daniel Jones, Mark Jones, Paul Michael Blickenderfer, Daniela Fasano, Gian Carlo Fasano and Brandon Artman; sister, Lyda Gladys Baker of Ashtabula; former son-in-law, Gary Caltrider; 15 great-grandchildren; and many nieces and nephews.
He was preceded in death by his parents; a brother; and three sisters.
Funeral Service will be 1 p.m. on Wednesday, Dec. 5th, at Pentecostal Church of God, 2201 Cook Road, with Pastor Kenneth Roberts officiating. Burial will take place in Edgewood Cemetery with Full Military Honors being conducted by the American Legion Honor Guard Team from Post #103.
Visitation will be on Wednesday at the Church from 11 a.m. until the time of the Service.
A very special and heart felt thank-you to all the staff at Rae-Ann Skilled Nursing and Rehab for the wonderful and appreciated care and love shown to him and the family. Thanks also goes out to the Hospice of the Western Reserve.
Arrangements by GUERRIERO FUNERAL HOME, 1550 West 19th St., Ashtabula. Obituary and condolences at starbeacon.com.


text: The Center for the Humanities, established at Oregon State University in 1984, is an interdisciplinary research center that grants Fellowships to visiting U.S. and international scholars as well as faculty from OSU. The resident research Fellowships, awarded for one to three terms, provide a stipend as well as a comfortable office, computer, and support services. In addition to the Fellowship program, the Center supports humanities research and teaching by sponsoring conferences, seminars, lecture series, and other events. The Center occupies the Autzen House, a handsome, 100-year-old building on the eastern edge of campus at 811 S.W. Jefferson Avenue. It is a member of the Consortium of Humanities Centers and Institutes.


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Gridiron greatness; The 1954 football team was the best of the best
By John Goralski
Sports Writer
Tom Kirkland centered himself over the football in 1954 like a con artist with a handful of gullible tourists. Now you see it. Now you don't. Kirkland's snap would disappear into a swirl of Southington players.
The offensive line charged forward. The quarterback swept out to the flanks behind an all-state guard, while a pair of banzai running backs charged into the center of the defense. Receivers swept to all corners of the field waiting for their all-state passer to unleash his cannon.
Running plays and passing plays looked the same. Every player seemed to be carrying the football as he charged into the defense, and by the time that the defense figured things out…the official was already signaling the score.
This was the way that Coach Jay Fontana envisioned the single wing offense when he brought it to the Southington High School gridiron, but this was the team that perfected it. They could run. They could pass. They kick and play defense. Maybe that was the real reason why the storied coach decided to retire at the end of the 1954 season. Fontana knew that it couldn't be done any better.
"There was deception to it, and with the quality of guys that we had, if the outside wasn't working the inside would open up," said Ray Thorpe, one of three all-state athletes in Southington's arsenal. "We had options because we had the ability to run and throw. If the block was in front of you, you'd take off and run. If the offensive line would break down, we had Jerry Clements out there so we were able to throw the ball."
Teams never knew what hit them.
"The caliber of players on that team was just outstanding," said Andy Meade, the team's junior quarterback. "As far as I'm concerned, there wasn't a weak link anywhere. We had tremendous running backs. Ray Thorpe did a tremendous job passing. Jerry Clements and our ends were outstanding pass catchers. It was just a combination of all the guys with Jay Fontana, Walt Lozoski, and the rest of our coaching staff. They were determined. They worked us hard, and it paid off."
Nowadays, Southington High School is always in the conversation amongst the larger schools in the state, but the town looked much differently in the mid-1950s when the Knights were scrambling through programs two and three times their size. Southington was a small blue-collar community with big lineman and a precision attack. Even the city school coaches screened their calls when they filled out their calendars. Nobody wanted to add the "Fontanamen" to their schedule.
"One of Fontana's motivations for retiring was because he had such a hard time finding teams to play us because we had such a find tradition," said Thorpe. "We had to play up, but we didn't pay that much attention to it at the time. We just went about and did our jobs. I can remember going out to warm up, and he didn't want us even looking at the other team because they always had more guys. And some of them were bigger than us."
Southington set out to fight for the little guys with a schedule that included a pair of Class A schools, a list of perennial powers, and two open dates. At early practices the coach barely had enough players to field both an offense and a defense, and he used it as motivation with the press. With fewer than two dozen players at early practices, the coach warned reporters that the program was in jeopardy.
He even argued that the team might have to abandon a varsity schedule and adopt an intramural schedule if things didn't change quickly.
"Don't get me wrong," he told reporters at the Southington News in early September. "The boys we have are good, and I'm not worried about our first team. But I want depth—got to have it. We've got to have it to carry us through a season."
On opening day the joke was finally revealed, and Southington steamrolled East Haven, 32-13. Thorpe went 8-for-11 with a pair of touchdown passes. Joe "Bronco" Palmieri and Thorpe rushed in for scores. Clements caught a pair of touchdown passes. Walt Zakrewski returned an interception for a score, and Meade completed a pair of extra-point conversions. As it turned out, Southington was just getting started.
"We had a passing attack and a real running game with Corky Cassella and [Mel] Terry," said Thorpe. "We had great runners like Bronco Palmieri. We had a tremendous passing game, running game, and defense. We had guys like Joe Llodra on the line. We had Clements and other guys that just dominated."
Each week, the team found different ways to score.
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Function: USB MIDI control pad
Price: $199
What's New: Get your 3D glasses ready: the QuNeo is a brand new 3-dimensional MIDI control pad from Keith McMillen Instruments. 16 pads, 2 rotary sensors, and 9 sliders make the QuNeo incredibly versatile for beat making and loop triggering. 16 pads are set up in a 4×4 grid, similar to the classic MPC setup, but instead of hardware knobs and sliders, all of QuNeo's controls are touch sensitive recessed pads/rotaries. Multi-color LED lights mark the position on the sliders/rotaries and when used with Ableton Live, the pads control notes, trigger loops, or simply make the lights dance on the beat depending how you program them…but that's not even the best part: every pad on the controller is touch and pressure sensitive. Depending on how hard you press the pad, you can trigger different layers of effects, notes, loops, filters, or anything you can think of. The pads are divided into different sections each so pressing different places on the pad can trigger different MIDI events if desired. For example, press a pad once to play the loop, press it harder to raise the volume, and drag your finger around the surface to control a delay/filter once the loop is going. Crossfade this loop with another loop with a slider and mix the entire thing with the side sliders and rotary knobs. As strong as the QuNeo is in Ableton Live, it's not just for loops, if you are a keyboard player, you use the pad to change patches and control virtual effects: use each pad to turn on a new layer of sound, turn on/off effects, control feedback/delay time, or reverb time and amount or even tap the tempo of time-based effects. The controller can also be used to control lighting and video effects via MIDI. The QuNeo is a truly groundbreaking MIDI device that offers control of every parameter imaginable with a touch of your finger, and allows the user to not only utilize the device as a transport for loop triggering, but also treat the pad as a performance instrument itself. Whether you're triggering loops and stems or looping live on the fly, or just need a comprehensive MIDI controller, I can't emphasize enough how much power is in this device. QuNeo brings a whole new level of control to MIDI performance.
For more information about the QuNeo and other Keith McMillen products visit keithmcmillen.com.
-Andy Toy


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Cellar/Tasting Notes "A relatively high-toned and quite pure nose speaks of floral and earth hints together with the ripe red berry fruit aromas with particular emphasis on raspberry. The attractively rich, round and focused flavors are quite supple and seductively textured, indeed this is almost lacy. There is fine..
Cellar/Tasting Notes "A highly spiced nose of cassis, red currant, plum and warm earth complements well the equally ripe and notably earthy medium weight flavors that possess a succulent palate impression as there is ample dry extract present. This is really quite powerful with fine focus and detail to the harmonious..
Cellar/Tasting Notes "A discreet touch of wood frames a strikingly layered, complex, ripe and intensely floral nose that also evidences a hint of animale and is followed by round, seductive and mouth coating broad-shouldered flavors that possess real size and weight as the amount of extract here completely buffers the..
Cellar/Tasting Notes In Burgundy, "no other property is more valuable than the vines," thus the Domaine des Hospices de Beaune is built, reflecting the multitude of the greatest terroirs of Burgundy and generosity.
Wife of Nicolas Rolin, the founder of the Hospices de Beaune, Guigone de Salins moved from Autun..
Cellar/Tasting Notes Since the fifteenth century, to help their fellow mankind, men and women have bequeathed their property to the Hospices de Beaune, (Hotel Dieu at the time of Nicolas Rolin). The Hospital de Beaune is an established public health facility whose operating rules are identical to those of all public..
Cellar/Tasting Notes "There is much less wood in evidence on the fresh, spicy, earthy and dense nose of both red and black currant scents ... the tannins are more fine-grained plus there is good verve to the medium weight plus flavors that culminate in a mouth coating, firm, moderately austere and strikingly long..
Cellar/Tasting Notes "This is impressively ripe yet superbly fresh with black cherry and floral scents that are trimmed in a background application of wood. There is excellent mid-palate concentration and richness to the powerful, muscular and energetic large-scaled flavors that possess superb reserves of mouth coating..
Cellar/Tasting Notes Domaine Mongeard Mugneret Clos de Vougeot Grand Cru 2011 750ml
Cellar/Tasting Notes "An elegant, pure and ultra-spicy if discreet nose is both quite floral and high-toned with primarily red berry fruit aromas in evidence. The seductively textured and wonderfully intense flavors display a subtle mineral-streak that extends to the naturally sweet, long and palate staining finish...
Cellar/Tasting Notes "The 2010 Gevrey-Chambertin Les Corbeaux comes across as cool, inward and virile. It possesses stunning mid-palate presence and depth. Layers of black cherry, blackberry, spices and graphite emerge on the intense, palate-staining finish. Here, too, it is the energy and textural breadth that set the..


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Defending the Title: World No. 1 Women's Golfer Yani Tseng Claims British Open Crown, Becomes Youngest Golfer in History to Claim Five Majors
We said it before, we'll say it again. Move over Tiger. Oakley's World No. 1 Ranked Women's Golfer Yani Tseng shot her way into the record books as the youngest professional golfer in history to claim five career major titles. The 22 year old successfully and boldly defended her Women's British Open Title, passing Caroline Masson in the final round for the triumph. Trailing Masson by two strokes as the final day set in, Yani made her charge, birdying on the third hole to bring the two to a tie at 13-under-par. But she wasn't done. Her birdie on the sixth gave Yani her commanding lead.
100 Point Lead: Amber Wing Victorious at Pro Wakeboard Tour Stop in Monroe, Extends Queen of Wake Advantage
Amber wing is still on a roll. A big roll. Oakley's Australian ripper extended her championship standings lead to 100 points after claiming victory at the Pro Wakeboard Tour Stop in Monroe, Wash. – displaying her continued dominance this season over a talent-packed field that includes the likes of fellow Oakley rider and defending Queen of Wake Nicola Butler. "I was super nervous about finals today," Amber said, rocking her Oakley gear and eyewear. "I really want to be the overall winner, and as the season gets closer to the end, the more the pressure builds up."
Perform Beautifully: Wake Star Amber Wing #amberROCKSoakley Twitter Contest Launches – Killer Prize Pack Up for Grabs
Amber Wing straight up rips. Oakley's Aussie Wakeboard Star has been rampaging through the Queen of Wake series this year – racking up wins everywhere. More importantly, she dominates…beautifully. In other words, she looks good while she does it – just like every Oakley girl. Now you have the chance to win a killer Amber Wing prize pack, worth more than $700, just by sharing your stoke on Oakley, Rockstar and Amber. It's all the stuff she loves: • Oakley Caveat Eyewear • Oakley X-Back Swim Top (Bikini) • Oakley Ruched Bikini Bottom • Oakley First Blush Board Shorts • Oakley Re-Tro T-Shirt • Liquid Force Wakeboard Signed by Amber • Pack of Pink Rockstar Energy Drink


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Since breaking onto the professional tournament scene in 1997 at the age of 26, Arizona's Dean Rojas has carved a niche as one of the most vivacious personalities and industry innovators competing on the Bassmaster Elite Series.
In 2001, Rojas etched his name in the history books with the heaviest single-day limit ever recorded in professional bass tournament fishing history. His five bass limit weighing 45-pounds, 2-ounces is a record that still stands over a decade later.
With 10 Bassmaster Classic qualifications and four Bassmaster tournament victories under his belt, the most recent coming this past April, 2011 on Toledo Bend Reservoir, Rojas has amassed nearly $1.4 million in career earnings.
"It has been a challenging and rewarding journey to the top echelon of the sport" said 39-year-old Rojas, who first tasted the elite level of competition as a teenager on the Crawford High School golf team in San Diego, where he grew up. "Phil Mickelson was on a rival high school team and twice I faced him in match play," said Rojas. "I was a scrapper with a decent short game but he was just incredible."
After high school, Rojas worked as a vendor selling peanuts, Cracker Jacks, and cotton candy at San Diego's Jack Murphy Stadium. "I can remember being within five feet of Joe DiMaggio and Ted Williams at the 1992 All-Star game," recounted Rojas. During that very same All-Star weekend Rojas was crowned the 1992 Peanut Hawker Champion, beating out fellow venders from across the country in a peanut accuracy tossing competition.From golf to peanut hawking to professional fishing, Rojas has always been fiercely competitive. Tommy Sanders, co-host of The Bassmasters on ESPN2, described Rojas as "The man with the perfect smile and the eagle eye." That competitive nature has spilled over into lure development, where Rojas is credited with the development of the Bronzeye Frog, a bait that has eclipsed over one million units sold and garnered a cult-like following with anglers across the nation.
"It takes a creative mind to design baits that are not already on the market," explained Rojas. "I'm all about innovation and that's why I love Oakley. They're constantly evolving and designing new products. I want to be with the company that is the leader, so Oakley is a natural fit for me."
Out of his four Bassmaster victories, Rojas has relied on the technique of sight fishing, where an angler looks at the fish in the water, to win three of them. "The engineers at Oakley have designed frames and lenses that cut the glare and enhance the color of the bass underwater," said Rojas.
"My Oakley's allow me to target specific points under the surface of the water that are crucial to success. You need those little images to show up and that's where Oakley sunglasses excel. They give me the necessary tools that allow me to compete at the highest level."
While he utilizes a variety of frames and lenses depending on the conditions, Rojas' overall favorite is Oakley's Oil Rig frame with Bronze Polarized lenses. "The frame wraps perfectly around my face cutting out all of the excess light," he explained. "I need the very best protection and vision and that's what I get from Oakley."
At the conclusion of each tournament season, Rojas turns his attention to motorsports, another one of his passions. For the past three years, Rojas has been the owner of a race boat competing in the Grand Prix division of the American Power Boat Association, the biggest inboard division. "I compare the excitement of racing to that of catching a 10 pound bass. It's a very powerful sport to be a part of," he explained.
"Oakley is heavily involved in motorsports and is one of the leading innovators in that arena," Rojas said. "For me to be involved with Oakley in the capacity of a pro angler is wonderful, so the fact that they're also involved with motorsports is icing on the cake."
Dean Rojas lives in Lake Havasu, Arizona with his wife Renee and two sons, Cameron and Austin.


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VIDEO: Jimmy Fallon, David Letterman Perform without Studio Audiences
October 30th, 2012
Jimmy Fallon and David Letterman totally bombed Monday night! Though in their defense, they had no studio audiences thanks to Hurricane Sandy. That means that no matter how funny each host was, every joke was met with only crickets.
Other Links From TVGuide.com


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Students at two Meriden elementary schools be in class a little longer in the 2013-14 school year due to a new pilot program the city is partaking in that is intended to boost student achievement.
Communities in five states — Connecticut, Colorado, Massachusetts, New York and Tennessee — are taking part in the program, which will add 300 hours to some school districts in each of those states. In this state, Meriden is joining East Hartford and New London in the initiative.
Meriden Assistant Superintendent Tom Giard said that both Casimir Pulaski and John Barry elementary schools are the only two schools that will have extended hours.
Pulaski has already been running longer school hours this year, although under a different grant, Giard said.
No other schools in Meriden are part of the program.
The program is called Time (Time for Innovation Matters in Education), and it is a collaborative partnership between the nonprofit Ford Foundation and state and local governments — all of which are funding the program.
"Altogether, over 19,500 students are on track to benefit from an expanded school calendar starting in the 2013-2014 school year," TIME listed on its website.
According to The Christian Science Monitor, Gov. Dannel P. Malloy hailed the program as "a natural outgrowth of an education reform law the state passed in May that included about $100 million in new funding, much of it to help the neediest schools."
Meriden was one of the 30 lowest-performing school districts in the state, garnering it more funding in 2012 from Malloy's education reforms.
Check back with Meriden Patch tomorrow for a full story on the school district's decision.
Editor's Note: We incorrectly spelled John Barry School as John Berry School in a previous version of this article. This has since been corrected.