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Jake Shimabukuro, a ukulele virtuoso who has taken the world by storm and stretched the boundaries of the instrument like none other, will perform in Camden County for one night only as Mainstage Center for the Arts proudly presents "An Evening with Jake Shimabukuro" on Sunday, April 15, in Blackwood.
Compared to the likes of Jimi Hendrix and Miles Davis, Shimabukuro's live concerts are an out-of-the-box blend of stunning virtuosity, deep musicality and a natural entertainer's flair.
CNN's "Next List" feature stated: "Shimabukuro's approach to songs on the ukulele often shatters convention. There's an unexpected sophistication that defies the instrument's perceived limitations. His musical palette is eclectic— encompassing rock, jazz, old 'uke' standards, and covers of songs no one would ever think to play."
(Ed. note: You've really got to see Shimabukuro play Queen's "Bohemian Rhapsody.")
Born and raised in Hawaii, Shimabukuro began playing the ukulele at age four. For many years, he strummed traditional Hawaiian songs on the four-string, two-octave instrument. His fondness for Top 40 music eventually inspired him to play along with the radio. He began playing regularly at a local café, where his talent and reputation blossomed. Then, a video of Shimabukuro playing George Harrison's "While My Guitar Gently Weeps" in Central Park went viral and sky-rocketed his career. In an interview on WHYY-FM, Shimabukuro said that that video, which now has 9 million hits, changed his life.
Last year, Shimabukuro released "Peace, Love, Ukulele," which debuted on Billboard's World Charts at number one. He now tours throughout the United States, frequently selling out concert halls.
Despite the success, Shimabukuro remains humble and admittedly "awestruck" by how his love of the ukulele has propelled him to such great heights. For that, he gives full credit to the instrument he plays with a passion.
"If everyone played the ukulele, the world would be a better place," Shimabukuro says.
His success has sparked a rise in popularity of the ukulele. Ed Fiscella, Mainstage Center for the Arts' Producing Artistic Director and ukulele enthusiast, is thrilled about that.
"I shop in a local music store, where the owner told me that he used to sell two or three ukuleles per year. Now, with Jake's popularity, ukulele sales account for 30 percent of his business," said Fiscella.
"It's rare that someone comes along and completely redefines an instrument. Jake's done that. When I saw that he was touring in North Jersey and then heading to Virginia, I thought that I had to try to book him here so South Jersey and Philadelphia area audiences wouldn't miss out," said Fiscella.
"We're just ecstatic that the stars aligned and we're able to present Jake in concert," Fiscella added. "Our mission includes using the performing arts as a catalyst for individual expression and growth while enriching the quality of life for the community. Jake Shimabukuro thoroughly ties in with that mission."
"An Evening with Jake Shimabukuro" takes place Sunday, April 15, 7:30 p.m., in the newly renovated Dennis Flyer Theatre, Lincoln Hall, Camden County College. Visit mainstage.org or call 856-227-3091 to purchase tickets, which range from $29 to $35.
Stacy Napolitano is Mainstage Center for the Arts' public relations professional. This article appears unedited (aside from minor formatting and style changes) as submitted by Mainstage.


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The Saints will look to build on NCAA Tournament appearance
DAHLONEGA, GA - North Georgia College & State University head coach Tom Cantrell and his staff have announced the signing of 12 players, headlined by three NCAA Division I transfers for the 2009 season.
"The class for 2009 looks to be one of the best signing classes in school history," head coach Tom Cantrell. "We are extremely excited to have these student athletes join a strong group of returning players and build on a Peach Belt Conference Tournament Championship season."
The 12 players who signed during the spring and early summer will be joined by Jordan Erisman from Brookwood High School, Blake Hobby from Tattnall Square Academy, Matt Smith from Kell High School, and Brandon Garcia from Gordon College who all signed during early signing period last fall.
"We have a great group of athletes, but a better group of young men joining our progam," Cantrell said. "We have enjoyed spending time with these players and their families through the recruiting process and look forward to having them apart of the North Georgia tradition."
Tyler Musselwhite, University of South Carolina, RHP
Tyler transfers to North Georgia after one season at South Carolina. Tyler is a product of Gainesville High School and was a high school All-American following his junior season and was drafted by the Atlanta Braves in the 29th round of the 2005 MLB Draft after his senior season. Following his 2006 season at Chipola College, the Atlanta Braves selected him once again, this time in the 46th round. Tyler attended Chipola College for two seasons and helped lead the Indians to a National Championship in 2007.
J.D. Burgess, Clemson University, INF
J.D. transfers to North Georgia after two seasons at Clemson University. As a high school athlete, Burgess was the #3 ranked player in South Carolina by Baseball America and was an All-State selection at Pickens High School. During his first season at Clemson, Burgess started 45 games for the Tigers and hit .236 with five extra-base hits, 16 runs batted in, and 21 runs scored. As a sophomore, he played in 38 games and committed only six errors as a utility infielder for head coach Jack Leggett.
Adam Baker, Western Carolina, 1B
Adam returns to the State of Georgia to join the Saints after two seasons at Western Carolina. He Attended Lassiter High School and led the team to the 2006 Georgia 5A state championship. In his first season at Western Carolina, Baker appeared in 31 games and recorded a .312 batting average with two home runs and 12 RBI as a true freshman for the Catamounts.
Troy Snitker, South Georgia College, C
Snitker comes to North Georgia after playing his freshman season at South Georgia College. He helped lead the Tigers to the GJCAA championship game during the 2008 season and was selected to the All-Tournament team. Snitker hit .301 with 13 doubles and one home run while recording a .982 fielding percentage during his freshman campaign. Troy also led Brookwood High School to the final four of the Georgia State 5A playoffs.
Andy Reid, South Georgia College, LHP
Reid comes to North Georgia after playing his freshman season at South Georgia College. He helped lead the Tigers to the GJCAA championship game during the 2008 season and was selected to the All-Tournament team. At South Georgia, Reid recorded 45 strikeouts in 66.0 innings pitched while adding two complete games and four wins.
Justin Yackee, Georgia Perimeter, RHP
Justin comes to North Georgia after two seasons at Georgia Perimeter College. He had an impressive sophomore season, recording 64 strikeouts in 61.0 innings of work. Yackee was a weekend starter for the Jaguars during his final season at Georgia Perimeter.
Nick White, Chattahoochee Valley Community College, RHP
Nick comes to North Georgia after two seasons at Chattahoochee Valley Community College. During his sophomore season, White had an ERA of 0.00 in seven relief appearances while recording two saves. Nick received Academic All-American honors after the 2008 season.
Zac Bennett, Gainesville HS, 1B
Zac come to North Georgia from nearby Gainesville High School where he helped lead the Red Elephants to three straight state playoff appearances. Bennett was First-Team All-Area and Georgia Dugout Club All-State during his senior year in which he hit .488 with 12 home runs. He set a school record with three home runs in one game in his final season.
Nick Fryman, North Cobb HS, OF
Nick comes to the Saints baseball program after helping lead North Cobb High School to the final four of the Georgia State 5A playoffs. During his senior year, Fryman was a member of the Atlanta Braves 400 club, First-Team All-County, and a Georgia Dugout Club All-State selection. He was also a Marietta Daily Journal Scholar Athlete.
The Saints will also be adding Cody Clickner and Eric Hicks from Mill Creek High School who both helped Doug Jones' team advance to the state playoffs in 2008. Clickner was a right-handed pitcher in high school, while Hicks patrolled the middle infield. Greg Fox, another right-handed pitcher comes to North Georgia from Roswell High School where he was an VIP Award recipient and honor graduate during his senior year.

subset: commoncrawl


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The program uses an innovative experiential approach to working with horses, turning a student's passion for horses into a rewarding and successful career.
Equine studies majors also have the unique benefit of working with horses on a daily basis at a brand new facility, the Montana Center for Horsemanship, located just minutes from campus.
Natural Horsemanship majors must be admitted to the university and apply to the program. For more info click to download the application.
This four-year degree program gives students the opportunity to learn the skills of natural horsemanship and obtain a career in the many equine-related fields. Majors include:
This degree provides the information needed to start or manage an equestrian-related business.
This two-year degree is designed to provide students with a background for pursuing a career that draws on their passion for horses.
This two-year degree program gives students the opportunity to learn some of the skills of natural horsemanship and obtain a career in many equine-related fields.
Here are just two great examples of equine studies courses at Montana Western. For a full course selection, please see the current catalog.
This course brings together the skills and knowledge gained in all previous natural horsemanship courses. The student and horse are now achieving a solid level of communication both on-the-ground and in the saddle. This communication continues to be more refined, and the high level of confidence and respect between the horse and the student becomes evident. Upon completion of this course, the student and horse have all the ingredients of mental, emotional, and physical collection that is the foundation of horsemanship. The solid foundation will enable the student and horse to progress into whatever facet of horsemanship is desired. In addition to mastery of the theory and ideology of natural horsemanship, students must also demonstrate their competency and mastery of covered techniques by their correct application of skills sets with their horse, both on-the-ground and under saddle.
In this course students will learn to apply the integrated business skills gained during their academic classes, along with knowledge of contemporary issues and current affairs in the equine industry, to an equine business setting. Some of the topics to be covered may include strategic vision, ranch or equine facility management, ethics and issues of breeding, buying or selling, or competing with horses, contemporary or current political issues regarding horses or their use, sales and marketing, and client and public relations. Students will have the opportunity to do research on a current or contemporary issue regarding horses and their management and then compile that research into an evaluated presentation detailing how that issue will affect the ownership of horses or the management of an equine business. Further student evaluation will be obtained through written assessments, participation in lab, lecture or internet discussions, and a final exam.
A degree in equine studies will prepare you for a career as:
Eric Hoffmann is the head instructor at LaCense Montana. He has taught the natural horsemanship classes at Montana Western since 2008. In the classes Hoffmann teaches you can learn the importance of getting your horses to work more willingly in order to accomplish a task or job. As a student of Hoffmann's you will gain the confidence and knowledge that will give you readiness for a future career in the equine industry.
Hoffmann holds an A.A.S. in Equine Management and Training from Laramie County Community College. He earned a Bachelor of Science in Agriculture Education from the University of Wyoming and is currently working on a master's degree in agriculture education from Montana State University.
Iola Else, Montana Western's accomplished rodeo coach, also brings her lifelong knowledge of and experience with horses to Montana Western's equine studies program. In addition to supervising natural horsemanship courses, Else teaches facilities management and young-horse starting and development. She is the campus' liaison to the LaCense Montana ranch where the courses in natural horsemanship are conducted.
Layne Carlson is the newest member of the equine studies department. Carlson has been a mixed-animal practitioner for the past 30 years in Idaho and Montana. He recently sold his practice in Twin Bridges, Mont., which he started in 1983. Carlson teaches a variety of classes and enjoys the challenge of the classroom.
He received a doctorate in veterinary medicine from Colorado State University in 1979.
To Support Montana Western's thriving equine programs, the university has established a partnership with the private, non-profit Montana Center for Horsemanship (MCH), a new equine facility for program instruction and boarding. Located only 1.5 miles from the main campus, the facility offers a comfortable, friendly and secure place for students and their horses.
Amenities offered at the center include:
Natural horsemanship majors must board their horses at MCH. This will reduce the need for a truck and trailer, help students to maintain class attendance in poor weather, and foster a communal environment where the lessons taught in class can be discussed and practiced.
The 2010 Montana Professor of the Year is continuing a proud tradition at Montana's premier teacher education institution.
Rodeo has always been a way of life for Kody Lahaye, from when he was a child to now as a fifth-year senior in college.
Diana Taylor is pursuing an early childhood education degree to enrich her life and bolster her skills for her job at a Head Start in Butte, Mont.
Misha Craddock may have finally found her place at the University of Montana Western.


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April 20, 2014
Monticello 11, Powhatan 4
Mountain View 3, Albemarle 0
Albemarle 3, Mountain View 0
Madison County 6, Strasburg 3
Charlottesville 16, Monticello 15
Covenant 16, Albemarle 14
Collegiate 9, St. Anne's-Belfield 8
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We're sorry but you can't collect Welcome Rewards™ nights at this hotel
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The Best Western East Zion Thunder is located in Zion Canyon Visitor Center, Kanab, Utah, United States of America
- Hotel Year Built - 1980 Year Remodeled - 2006 Additional Property Description - This Mount Carmel, Utah hotel is the perfect midway point between Arizona and northern Utah. Centrally located at the junction of US Highway 89 and Route 9 on the Utah border, the Best Western East Zion Thunderbird Lodge offers convenient access to a variety of national parks including Zion National Park and Bryce Canyon National Park. Each well-appointed guest room at this Mount Carmel hotel is 100 percent non-smoking and features cable satellite television with HBO and free wireless high-speed Internet access. Enjoy a delicious meal at the onsite restaurant before exploring all that Kane County has to offer. The hotel also features a nine-hole golf course, an outdoor heated swimming pool, outdoor hot tub and guest laundry. The Best Western East Zion Thunderbird Lodge is just one mile from many local slot canyons including Red Cave, Red Canyon, Red Hollow and Spring Hollow. Spend an afternoon on ATV s through the Coral Pink Sand Dunes or hike through Zion National Park, only 11 miles away. A short day trip away guests can visit Bryce Canyon National Park, Red Canyon or the North Rim of Arizona s Grand Canyon. Guests will also enjoy visiting the Dixie National Forest, the Grand Staircase Escalante National Monument and Lake Powell. The friendly, helpful staff at the Best Western East Zion Thunderbird Lodge is ready to ensure a fun-filled memorable stay in Mount Carmel, Utah. Make a reservation today and save
This hotel does not offer any accessibility features. Please select a different hotel if you are interested in booking a room with accessibility features.
Rates displayed are for single or double occupancy per room per night based on the number of adults requested. Please note that extra people, children, rollaway beds and incidentals may be subject to additional charges at check-in.
Rates are subject to availability and may exclude additional taxes and charges imposed by the hotel. Some rates may require special identification.
We have included all charges provided to us by this hotel. However, charges can vary, for example, based on length of stay or the room you book.


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Uranium mill ruling puts permit decision in state agency's hands
State regulators now have a court-ordered review of arguments for and against a proposed uranium mill in Montrose County to consider in deciding whether to reissue a license for the…
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Summertime leaves my hair feeling sweaty and wind-blown. Most of the time I'll throw it up in a bun and call it quits. But when I'm wanting to feel the maximum summer fanciness for minimal effort, I hop over to this updo! Some people where I live think that headbands are only used to hold your hair back when you're washing or face or exercising. Oh, I say nay-nay!
Have you lost the last of your bobby pins? I think I maybe have 5 to my name right now. I know they're cheap and I can pick up more later, but why do that when all I have to do is hunt in the bottom of my purse...or couch...or bathroom floor. Anyway! Ugh, yeah I lose bobby pins all the time. But that's a story for a different day.
OK, I'm usually out of bobby pins. Or too lazy to search for them. So, I trust in my headband! These things are great for a lot of go to hair styles! It's easy to hide hair around them creating such an effortless look. Everyone will think that your hair is stuffed with pins! I won't tell if you won't.
I call this the 5-Minute Boho Updo!
I say boho because the messier the better. Take this hairstyle out in the summer breeze, and it'll just get better with age. Like Brad Pitt.
Step 1
Tussle and back comb your hair up a bit to give it some texture. This will help it hold for the day. I always do my updo's with dirty hair, maybe 1 or 2 days after a wash. It holds up really well then. Tie your stretchy headband on the girth of your crown. I love using these headbands! They are affordable and don't slip off as easily.
Step 2
Tuck your hair up and over the headband along the front and sides. Depending on your hair length, you can play around with the volume here. Try backcombing your bangs to a more retro look. I like to part my hair down the middle for a '70s feel.
Step 3
Gently part your hair down the middle in the back. Braid the rest of your hair into two pigtails. Again, you can tug at pull at various parts of your braid to make it look messier and bigger. Or you can sleek out your braids with some mousse for a refined look. I like messy. Messy is good.
Step 4
Tuck your braids back and under the headband in the rear. My hair stays well without bobby pins. Perhaps you have finer hair. If so, simply secure with a few pins (if you find them, am I right?) and spritz with your favorite hairspray!
Play around with this look. If I'm feeling really chill, I'll just wrap my hair around the headband all the way around for a crown look. I love to dress it up with a couple of big fake flowers or maybe even a floral headband. It's the perfect boho look that doesn't take hardly any time out of your routine.
Good luck and happy summer hairstyling!
Megan Colwell has been a Yahoo! Shine Beauty Guru since 2009. She enjoys experimenting with make-up and hair techniques. In her spare time, she runs a blog called The Nautical Owl that focuses on thrifted fashion and artwork. Follow along on Facebook or Twitter!


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Replacement Mags by ProMag® are made of high-carbon heat-treated steel and TIG-welded for strength. Springs are precision wound using heat-treated chrome silicon wire. Bases and followers are injection molded from long-lasting polymers. Round Steel Blue.
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We loved this deal too, but it's no longer available. Check out our other cool deals here.
Cafe in the Vineyard
50% off Your Choice of Four Food & Beverage Vouchers for Cafe in the Vineyard at Waimea Estates (value up to $100)
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- There's no better destination than Waimea Estate Winery to take a break and unwind.
- Grab 50% off your choice of four food and beverage vouchers at Waimea Estate Winery's Café in the Vineyard starting at just $15.
- The $100 voucher also includes a bottle from the cellar to take away all for just $50.
- Dine in style at the vineyard cafe.
It's difficult to get motivated to go anywhere unless you have a great destination in mind. But it's easy peasy when your destination is offering 50% off your choice of four food and beverage vouchers. And when the destination is Waimea Estate Winery's Cafe at the Vineyard it's easy peasy lemon squeezy. Or should that be grapey squeezy?
- Pay $15 for a $30 food and beverage voucher.
- Pay $20 for a $40 food and beverage voucher.
- Pay $30 for a $60 food and beverage voucher.
- Pay $50 for a $100 food and beverage voucher including a free bottle from the cellar to take away.
Waimea Estate is an iconic producer of boutique wines, they've racked up their fair share of medals, and provide a stunning location for locals and tourists to enjoy a quite bite while they soak up the atmosphere. You can read more about their selection of wines on the website. It's right on the popular bike track from Nelson, so it really is a great destination no matter how many wheels you are travelling on. Please book early to avoid disappointment.
Cafe in the Vineyard
(03) 544 4963
Seven days 10.00am - 5.00pm
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Expires Mar 19, 2013
R18 for alcohol. Bookings rec. Sub to avail. Must be used in 1 visit. 1 coupon for 1-3 people, 2 coupons for 4-6 people, 3 coupons for 7+. Not valid on public holidays. If alcohol is purchased, food must be consumed. Max booking is 15 people. No refunds. No cash back. Not available with other offers.
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Book Review: "Fly Fishing The River of Second Chances"
by Amanda Prentiss
|Jennifer Olsson's book "Fly Fishing the River of Second Chances" is as much of a story about cultural idiosyncrasies, and the crazy things that love makes people do, as it is about fly fishing. Her memoirs describe the unlikely events that led her to leave her marriage and her home in Montana to spend a summer in the remote forest village of Gimdalen, Sweden.
|In many ways the book is like a collection of essays about life in the Swedish hinterland connected by the Idjstrommen River, which flows through each chapter and near the town of Gimdalen. Her humorous accounts of village life are populated by tunnbrod baking grandmothers, Midsummer's Eve festivals, barn dances, somber bachelors, moose hunts, and unusual culinary delights like beets, knackebrot and surstromming (otherwise known as rotten fish).
Then of course there is the fishing. Jennifer admits, "I assumed my life was going to be defined by trout. I did not know that one day I would start a new life with a grayish fish with a forked tail, or that this aquatic-insect-eating, dry-fly-biting creature would swim its way into my fly fishing heart." Grayling have a beautiful burgundy and blue-green dorsal fin; they will rush from the depths of a river to take a dry fly if it has been presented accurately, with fine tippit and no drag. Perhaps best of all, they live in the Idjistrommen, where the water is clean enough to drink and the forest is dense and undisturbed. Against this backdrop, Jennifer's tales of her pursuit for grayling are particularly compelling.


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I'm Not Mad, I Just Hate You!
A New Understanding of Mother-Daughter Conflict
Roni Cohen-Sandler - Author
- Paperback: $15.00 add to cart
For mothers who are reeling from the rockiness of an ever-changing adolescent, or struggling with a relationship that's deteriorating by the day, here is encouragement, reassurance, and great advice. "I'm Not Mad, I Just Hate You!" discusses the social, emotional, cultural, and psychological issues that can lead to mother-daughter conflicts. It offers illuminating and very recognizable case studies, and demonstrates how mother-daughter friction during adolescence can actually empower girls by teaching them invaluable skills. By providing mothers with much-needed encouragement and practical strategies to help their daughters grow into emotionally healthy and capable adults, "I'm Not Mad, I Just Hate You!" can transform the tempestuous teenage years into years of positive, enriching growth.Acknowledgments
Part 1: Understanding Your Worlds
1. You and Your Daughter
Part 2: Bridging the Mother-Daughter Gap
Part 3: Putting It All Into Practice
Epilogue: Closing Thoughts
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|Found 24 Cookbooks
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Science 8 is Cooking with Chemistry!by sjbrookswamogo This cookbook was produced by eighth grade science students at Wamogo Regional Middle/High School in Connecticut. The..
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The Real Deal Apple Recipes.by Janson_Hoskins In this cookbook you will find several, delicious apple dishes. With everything from Breakfast to Dessert! All of these ..
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Driscoll's Berry Dessertsby Driscoll's Berries A collection of our classic berry dessert recipes.
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Family and Friends Starter CookBookby mike21 This cookbook has been made to show the world what friends and family can do together, what food they can make and what ..
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Excellent. Perfect. Unsurpassed. Discover the quintessential Key West experience at Casa Marina, A Waldorf Astoria Resort - where old-world elegance and legendary history blend to create an environment of exceptional charms. Book your beachfront Key West hotel reservations online or call the hotel directly at 888-303-5717.
Great for couples, enjoy views of the ocean and the resort's sparkling pools from the furnished balcony of these 350-sq.-ft. guestrooms. Blending tranquility and style, each guestroom features one king-sized bed. These non-smoking guestrooms are located in Casa Marina's west wing and can accommodate up to two guests. Upon request, these accommodations can connect to another Ocean Vista guestroom.
In-room amenities include:
A daily resort charge includes:
Discover the island luxury and Caribbean vibrancy within the stylish hotel rooms of Casa Marina, A Waldorf Astoria Resort – an unrivaled destination amid the stunning natural environment of the Florida Keys. Book your hotel reservations online for Our Best Rates Guarantee**
For more about other Key West resorts - click here for our sister property – The Reach Resort.


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Shooting in Pear Park was possibly self-defense
Mesa County Sheriff's Department investigators are exploring self-defense as a possible motive in a Pear Park shooting early Sunday that left one person dead and one person injured. The…
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Primary School
|Loreto Normanhurst will be celebrating a wonderful addition to its vibrant community with its Primary School proposed to reopen in 2015, for girls in Year 5 and Year 6. Enrolments open now.
|More Info
Book a Tour
|New parents and their daughters are welcome to visit Loreto Normanhurst for a tour during the school term. Bookings can be made online. Private tours may also be arranged by contacting the Enrolments Manager.


text: Enhance the look of your bedroom with the urban chic Atom Headboard! This wooden head board is perfect for the guest room, dorms, tween and teen bedrooms with storage and style to match anyone's needs! The Atom Collection features a unique modular concept, allowing you to choose just the right pieces for your bedroom or office space! View other Atom collection pieces below. See "Other Info" tab for additional specs.The Atom Headboard features a trendy, contemporary style with an angled back panel and stunning ebony woodgrain finish. This storage headboard includes two built in lateral cubbies, great for storing books and personal items. Made of MDF (medium density fiberboard) with a melamine laminated finish, this modern headboard is designed to be used with the Atom or Allure storage beds (sold separately).


text: Week in Review Quiz For CasaSugar Week in Review Quiz by POPSUGAR Home 9/05/10 0 Reactions 2 Shares Print 0 1 1 0 0 How well did you read CasaSugar this week? Take my quiz to find out! Read More Week In Review Quiz Get a Personalized Living Newsletter! Help us customize your newsletter by selecting your interests (optional): Food Home DIY Wedding Link Love The best of bedside tables — which one is your favorite? — Real Simple 10 design ideas to steal from hotels — HuffPost Home 24 small homes that will leave you inspired — Sunset Let this gorgeous Easter brunch inspire your own — Domaine Home Designers reveal their guilty pleasures — Glo Tour Seth Meyers's stylish backstage space — Architectural Digest Learn how Tom Dixon created his epic design empire — Design Milk Watch a plain bedroom transform into three chic looks — Elle Decor Source: Esther Sun via Style Me Pretty


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With the lease being up on the building where the Extend school is housed, the USD 490 Board of Education had to decide if to continue the lease or not during a special meeting held Thursday morning.
Kids in Augusta took advantage of the nice springtime weather Thursday afternoon to spend some time playing in the parks.
Area City Councils will be meeting on Monday
Two recently released animated movies are both what you might call unusual. The first has the almost unheard-of distinction of being aimed primarily at adults, while the second offers an entertaining time at the movies for both kids and their...
The City of El Dorado and El Dorado Inc. have maintained a public-private partnership for a number of years. That relationship was better defined as the City Commission reviewed changes to the memorandum of understanding with Inc during a special...
Word of the Day
The USD 490 Board of Education approved two resolutions Thursday morning
The purpose of the committee is to coordinate all of the water issues for the future of Butler County residents
The lull in our breezes that we were hoping for today has been snatched away from us once again. Sustained winds are now expected to range from about 13-18 mph with a period this afternoon where gusts could reach close to 30 mph. Fortunately, we are...
George Trimble Trust presentation
Trying to recover money from a defaulted loan has led to legal hot water for Augusta Progress Inc.
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Anyone wanting a RWD X1 should look into buying a current generation X1, if a new report coming out of Autocar is true.
It's being reported that the current model's RWD / AWD platform (adopted from the E9X 3 series) will be replaced by the FWD / AWD UKL platform when the next gen BMW X1 hits the market around 2015. "UKL" is German for 'Unter Klasse' or 'entry level.'
The FWD UKL platform is the same one upon which the initial FWD BMW models and the next MINI will be built on. The initial lineup of FWD BMW cars will include Gran Turismo, City Compact, and Family Activity Sports Tourer variants. See a summary of the next generation RWD / FWD 1 Series and 2 Series models.
The … CONTINUED
A further chapter has been added to the success story of the BMW X models. In a matter of two-and-a-half years, the BMW X1 has notched up worldwide sales of more than 300,000 units. Since its market launch in autumn 2009, the first – and for a long time only – vehicle of its kind in the premium compact segment has conquered a steadily expanding fan base and scooped up a host of awards. The tremendous popularity enjoyed by the BMW X1 both in its home country and in numerous car markets around the world is fresh proof of the sheer appeal of the vehicle concept embodied by the BMW X models. This compact all-rounder entered the market as the fourth member of the BMW X … CONTINUED
The BMWUSA website build your own feature for the 2013 X1 is finally online. Head on over to configure your very own BMW X1.
BMW NA's Juergen Urban, Product Manager for the 1 Series and X1, and Oliver Ganser, Product Manager for the 3 Series were gracious enough to sit down with us at the 2012 NYIAS to field some questions on their respective products specialties. Here's what we can report back with.
What are the MPG figures for the three X1 models?
Because it's model year 2013 we don't have the official MPG values yet, but you can expect them to be top of the line, especially with the 28i.
What are the curb weight of the three models?
The sDrive28i is 3,500 pounds, xDrive28i is 3,700 pounds and xDrive35i is 3,900 pounds.
Are there any suspension differences between the 28i and 35i model?
No differences. The only suspension … CONTINUED
The 2013 BMW X1 has been announced for the US market and is making its US premiere at the 2012 NYIAS currently underway.
The X1 arrives in dealerships in the Fall in three models:
sDrive28i (240hp, RWD, starts at $31,545)
xDrive28i (240hp, AWD, starts at $33,245)
xDrive35i (300hp, AWD, starts at $39,345)
The 28i models receive an 8 speed automatic transmission and the xDrive35i uses an 6 speed auto transmission.
The M Sport Package (seen below) will be available at launch for the US X1 models. And unlike the other X models, European delivery for the X1 will be available (because it's produced in BMW's Leipzig plant)!
And if you're interested in ordering an X1, look out for the … CONTINUED


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More lenses
Mount type
To provide photographers with a broader perspective about mobiles, lenses and cameras, here are links to articles, reviews, and analyses of photographic equipment produced by DxOMark, renown websites, magazines or blogs.
After the terrific performance of Sigma's competitively priced 35mm f1.4 Art model, the new 50mm f1.4 version is finally here. Read on to find out if it can compare with the best of the best.
After analyzing the performance of the new Zeiss Otus 1,4/55 in Nikon mount we've had the opportunity to do the same with the ZE (EF) mount version. Read on to find out how well this fast standard lens performs.
High-end lens maker Carl Zeiss has just released the first model in a series of high-grade DSLRs lenses in Nikon mount and we were more than curious to see if the performance of the new Otus 1,4/55 could match the hype. Read on to find out.


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Around the world, over a billion people rely on fish as their primary source of protein, and billions more value fish for sport and tourism.
Wild fisheries produce enormous economic benefits to coastal communities and throughout the economy estimated at more than $90 billion each year.
Decisions about the future of fish farming – including the role of genetically engineered fish – should not be made in isolation, or in ways that threaten the health of our ocean.
When industrial agriculture first expanded, we didn't have the science to protect the environment as we should have. Ocean Conservancy is working to ensure we get fish farming right from the start to protect the health of our ocean for future generations.
Genetically engineering fish promises business benefits like fish that grow much faster and make it to market faster. That seems like good news for a hungry planet. But what are the tradeoffs? We don't yet have enough science to know for certain, but what we do know is troubling.
For starters, is genetically engineered fish safe to eat? Consider these differences between conventional and genetically engineered salmon:
As consumers, we want to know if the fish we are buying will affect our well-being, and Ocean Conservancy is fighting hard to get GE fish labeled.
Aquaculture, or fish farming, plays an important role in sustainable seafood. But before the United States expands this industry into the open ocean, we need scientific answers to key questions.
That means understanding what happens to the health of marine life and the ocean when drugs and excess nutrients from fish feed and excrement drift from aquaculture pens made of net into the open ocean.
The fish themselves can escape net pens following damage from storms. Escapees can carry diseases to wild populations, consume wild fish and compete with them for food and mates.
Farming GE fish adds additional concerns. Some studies suggest that escaped GE fish could breed with wild populations and wipe them out in fewer than 40 generations.
Growing GE salmon in contained, land-based facilities does not alleviate these concerns. Some re-circulated water is eventually released into the environment, providing an escape route for GE fish or eggs. Land-based facilities are also subject to natural disasters, human error or intentional sabotage.
At Ocean Conservancy, we believe domestic fish farming can help feed a hungry world into the future if done right from the start. That's why we're working to put strong national standards in place before the U.S. aquaculture industry expands into the open ocean.
Join us in working to protect our ocean's wild fish populations by ensuring GE fish are clearly labeled and open-ocean aquaculture is done right from the start.
The ocean provides the air we breathe, the food we eat and the water we drink. Learn more about why the ocean matters to you.
Ocean Conservancy works to keep the ocean healthy, to keep us healthy.
We champion sound science that will lead to innovative, sustainable solutions.


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Three people have been shot in a drive-by shooting in Philadelphia's Fairhill neighborhood.
It happened around 2 a.m. on the 2800 block of North Lee Street.
Police say a 13-year-old, a 19-year-old and a 20-year-old were shot.
They were all taken to hospital and are now in stable condition.
Police are talking to witnesses and looking at surveillance video to hopefully identify the shooter.
FOX 29's Steve Keeley has more details in this video report.
WTXF-TV330 Market StreetPhiladelphia, PA 19106-2796Phone: (215) 925-2929Fax: (215) 982-5494


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ASICS GEL-Scram Trail Running Shoe - Mens
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Item # 266622
A trail specific running shoe you won't have to scramble through your closet to find. The ASICS® Gel Scram running shoe will take you from your usual run, off the beaten track and through some foliage, rocks and hills.
- Breathable open mesh upper with durable, synthetic overlays to provide targeted support
- Padded tongue and collar for added comfort and performance
- Removable insole for your own orthotics
- Rearfoot Gel® cushioning system attenuates impacting shock and allows for a smooth transition to midstance
- Trail Specific sole - Reversed lugs provide uphill and downhill traction on varied terrain
- Weight: 13 oz
- Imported
- View more Men's ASICS shoes


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Allardyce stays wary of Potters
West Ham boss Sam Allardyce believes Stoke will feel they have under-achieved in the Barclays Premier League so far this season.
Allardyce welcomes Tony Pulis' side to Upton Park on Monday night with the Potters sitting 14th in the table having collected only two wins this term.
The Hammers have picked up six more points than the visitors and, although Allardyce knows his side face a challenge, he reckons Pulis will feel Stoke should be further up the table.
"Tony Pulis' team are well drilled and disciplined in the way they want to play," Allardyce said. "I think that they get the defensive side of it right, as I try to do as well.
"I think the improvement in the quality of their players has made them an established Premier League side now.
"I think Tony probably thinks they are under-achieving a bit at the minute with the team he has built over the last few years. He had a more difficult start to the season in terms of fixtures than we did, so I'm sure they'll get back to winning ways, but I hope it's not on Monday."
Pulis has earned plaudits for the way he has kept Stoke in the top flight on a small budget since guiding them to promotion in 2008.
Allardyce feels the way Pulis works alongside chairman Peter Coates has been key to the continued success at the Britannia Stadium.
He said: "I think it's true that Tony Pulis has had a great relationship with his owner and that relationship has borne fruit, particularly because they have backed him and know that they can trust him.
"I think that trust has given him the finance to build year in, year out and that has made them what they are today. They have improved every year in terms of the quality of player that they have brought in.
"I think that's why they've been successful, along with the team spirit they have and how organised they are. That relationship, buying wisely and maximising resources has borne fruit for Stoke City."
After winning five of their opening 11 league matches since earning promotion through the play-offs Allardyce believes the rest of the Premier League are now starting to sit up and take notice of the Hammers.
"I think so. I think that, at the end of the day, when you continue to get results then people cannot ignore what you're doing, both as a manager and a group of players and coaching staff," he said.
"From our point of view, most of us have been here (in the Premier League) before - certainly I have for a long time and we know the position we're in is a very good one.
"But we know only a quarter of the season has gone. It's early days and a lot can happen between now and the end of the season.
"If we're around this position going into the last six or seven games, then that's a great season. At the moment, it's a great start and that's all it is."
Much has been made of West Ham's tough run of fixtures up until Christmas but, after taking a point against champions Manchester City and beating Newcastle last weekend, Allardyce is hoping to keep the momentum going.
He said: "The tough phase has already begun for us and, after Stoke on Monday we go into a run against the other big boys. We've coped very well so far and I hope we continue to cope on Monday night because that's a big game for us.
"We want to continue our home form and home results and get a very important three points against a well-experienced and well-organised team with a really good manager."


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*Rec Sports is hiring summer staff. Apply at the Mathy Center.
*No Late Night Fitness on April 17. Partner Yoga will be April 24 9:00 p.m.
*Chair Massages return on Wednesday, April 23.
*Drop in Flag Football on Wednesday, April 16 at 4:00 p.m. in Assisi Courtyard.
*The Mathy Center will have reduced hours over Easter Break.
Fitness Center Equipment
Orientation Sign Up Form


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Saturday, January 18, 2014
The Garden City Beach Community Association on Monday agreed to accept a bid of $14,220 from Lees Lawn Care for mowing of the median along US 17 to NC 707, the Georgetown County line.
The bid was the highest of two received, but was responsive to the bid said Gary Nichols.
Evans Cutters bid $12,900.
In other action during the special meeting, the board of directors reluctantly accepted the resignation of Carroll Holshouser and approved a balanced $17,700 budget for 2014.
Included in the budget is $1,947 for contingencies and $2,500 for the purchase of Christmas decorations that hang from the communitys light poles.
The largest expenses were $6,000 for an administrator; $2,450 for hanging and removing the Christmas fixtures and the Christmas tree lighting; and $1,074 for the preparation of the nonprofit organizations tax returns.
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Crude Awakening
Right here in North America could lie the answer to our energy needs. But at what cost? Mining the tar sands of Alberta threatens to strip the world's largest intact forest of its ability to hold carbon and to wipe out the breeding grounds for millions of birds.
On a breezy July morning, Joe Marcel steers his 18-foot aluminum motorboat through the back channels of the Peace-Athabasca Delta, 800 miles north of the U.S. border, in Alberta. Marcel, an elder in the Athabasca Chipewyan First Nation, cuts a confident figure: He's a beefy 56-year-old sport-fishing guide with a salt-and-pepper mustache and a wild ponytail. Homemade tattoos cover his sausage arms--reminders, he says, of an impulsive youth. Marcel has spent his entire life in and around the delta. He knows its waterways--Canoe Portage, Fletcher Channel, Jackfish Creek--the way others know suburban streets.
The boat glides between banks lined with cattails and bulrushes that bow as we pass. The only houses along some stretches were built by beavers. A dozen kingfishers keep pace with us, and we spot pelicans and pileated woodpeckers. Marcel points to a distant flash of movement: a bald eagle. This avian display, he says, is nothing. "Some days in the springtime, when the birds are migrating north--oh, man! For days on end there are flocks in the thousands." The delta, part of North America's 1.5-billion-acre boreal forest, serves as the convergence point for all four major North American flyways. Some 215 species--including the endangered whooping crane and neotropical migrants like the olive-sided flycatcher and the American wigeon--use its freshwater wetlands for breeding, nesting, or stopping over.
Ahead of us, Marcel's brother George slows down the hand-built wooden skiff that carries the rest of our group. Standing in Goose Island Channel, almost black in the backlighting, is a startled cow moose. She's been feeding on willow roots but darts into the woods at our approach.
Marcel loves this remote waterscape. The nearest town, Fort Chipewyan, is disconnected by land from the rest of Canada except in the winter, when the thick ice is graded and opened to vehicular traffic. "This place--it's everything to me," Marcel says. "This is home." But he also knows its isolation is deceptive: Not far upriver, oil companies are digging up immense tracts of boreal forest for the world's largest energy project.
Below much of Alberta's northlands lies a vast supply of bitumen, a gooey hydrocarbon product that can be industrially "upgraded" into synthetic crude oil. The bitumen comes mixed with sand or clay, and depending on its depth can be extracted by open-pit mining or by injecting steam underground and pumping up the softened product.
To many industry and political officials, these "oil sands" are the answers to the United States' prayers: a North American source of oil that offers independence from the Middle East and other unstable nations like Venezuela. But its extraction comes at a terrible cost: the destruction of Canada's boreal forest, which provides breeding grounds for up to three billion birds. The world's largest intact forest also offers habitat to black bears, lynx, and great herds of caribou. And it soaks up carbon with twice the efficiency of tropical rainforests--a hedge against global warming. Downstream residents and environmentalists, who prefer the term "tar sands," say the threat to the boreal far outweighs the benefit of this new energy source.
Flying into Fort Chipewyan this morning on a chartered Jetstream, we inspected the tar sands from above. At first we saw undisturbed forest: a pillow of aspens and poplars, broken up by snaking wetlands. Suddenly the trees gave way to a manmade, industrialized desert, streaked with black and dotted with pools of viscous bitumen. Stacked slabs of bright-yellow sulfur rose like parodies of the terraces at Machu Picchu. Lakes of toxic waste shimmered with surface oil. Even where the forest remained, it was fractured by clear-cut ribbons joined at circular nodes, like outlines of giant Tinker toys.
I'm traveling with a group of environmental leaders on a fact-finding trip organized by the U.S.-based Natural Resources Defense Council (NRDC). The visit comes as tar-sands development has started going gangbusters. Today Canadian oil accounts for 19 percent of U.S. oil imports. Roughly half comes from the tar sands, which cover an area the size of Wisconsin. By 2035 Alberta's bitumen could provide up to 37 percent of our foreign oil needs, according to the consulting firm IHS Cambridge Energy Research Associates. The Obama administration, which has been quietly talking with environmental leaders, has not taken a firm position on the issue. In his most explicit remarks, President Obama told the Canadian Broadcasting Corporation last February that he believed technology would eventually lessen the tar sands' "big carbon footprint." Many environmentalists view that hope with skepticism.
Our group is touring the tar sands and meeting with industry officials and other local residents. From the oil company representatives, we hear about responsible extraction and replenishment. Those on the other side tell us about depleted and contaminated water, rare cancer, and the loss of bird and mammal habitat. They wonder aloud what will remain of their province if oil companies continue extracting northern Alberta's resources at the projected expansion rate.
"From where we're sitting right here, it's 60 miles due south to the closest oil sands," Marcel says. "In 30 years it'll be right in my back area. And there's not a thing I can do about it."
A delegation from Suncor Energy meets us at the airport in Fort McMurray, the boomtown nearest Alberta's bitumen mines. In 1967 Suncor became the first company to set up shop in the tar sands. In 2009 it merged with Petro-Canada to become the nation's largest energy firm.


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|Women's Track & Field » Schedule » Roster » News » Coaches » 2013-14 Indoor Season Statistics » 2014 Outdoor Season Statistics
Body Stars for Crusaders at Findlay Classic
Related Links
Saturday, January 31, 2009
Senior Amanda Body (Harlan, Ky./Harlan) posted season-best times in two events, leading to two top-ten finishes, as the Valparaiso women's track and field team competed Friday and Saturday at the Findlay Classic in Findlay, Ohio.
Body came home with a third-place finish in the 200m dash Saturday, posting a time of 25.78 seconds. She also matched her season-best time in the preliminary round of the 60m dash of 7.97 seconds, and shaved another five one-hundredths off for a final time of 7.92 seconds, good for eighth place.
Valpo also had athletes competing in the throwing events at Findlay. Freshman Natalie McCorriston (Lansdowne, Pa./Cardinal O'Hara) led the Crusaders in the shot put with a mark of 33'3 ¼", while fellow freshman Lydia Hurlbert (Prior Lake, Minn./Prior Lake) led the way in the weight throw, registering a toss of 35'9 ½".
The Crusaders return to the track next weekend, splitting up for a pair of meets. Some Valpo athletes will take part in Notre Dame's Meyo Invitational, a two-day meet starting Friday, February 6, while most of the squad will head to the Tiger Invitational in Greencastle, Ind. on Friday evening.
Women's Track & Field Archives
2008-09 Women's Track & Field
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text: Everything is getting big on Dakota grain farms, even the buildings. Vaughn and Vance Zacharias, Kathryn, N.D., put up one of the new hybrid Morton Buildings. The building is called a "hybrid" because it combines steel trusses with wood post frame construction. With the pre-engineered steel trusses it's possible to create a clear span of 150 feet and a vaulted ceiling, which allows for taller doors. But the superior insulating, strength and esthetics of the post frame…Continue Reading


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Enhance your standing in the luxury world by making your voice heard.


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The Reconstructionist Minyan of St. Louis will be dedicating its newly received Holocaust Survival Torah Scroll on Oct. 28 at 11 am. The public is welcome to the event.
The Minyan received the Torah in August and immediately began to use it for services, including on Rosh Hashanah and Yom Kippur. The Torah is on permanent loan to the Minyan from the Westminster Synagogue, London UK.
The Minyan's Scroll was among 1,800 others that had belonged to large and small Czechoslovakian Jewish communities destroyed during World War II. These are desecrated Torahs since they were either purposely damaged by the Nazi occupiers or suffered neglect and were unprotected from the ravages of climate exposure before they were rescued. The survivor Torahs were consolidated at the Prague Michle Synagogue and then brought to England for repair in 1964.
Rabbi Steven Gutow will deliver the keynote address at the event, to be held at the Dorchester Apartments Building, 665 South Skinker Blvd. in Clayton. In addition, the ceremony will include readings from the week's Parsha, Haye Sarah; a 1945 letter written by Richard Feder, rabbi of Kolin, Bohemia and, after World War II, the chief rabbi of Czechoslovakia; and an excerpt from the Holocaust memoir of Hana Greenfield, Fragments of Memory.
For more information, call (314) 725-0361.


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the gallery, located on the 2nd floor of the Reitz Union, features artwork by University of Florida students, faculty, staff, and alumni. Admission is free. Exhibitions and performances presented advance public awareness of contemporary art as an educational, cultural and inspirational adventure.
the gallery is currently closed due to the Make It Reitz construction/renovation project.
The Make It Reitz construction and renovation project now has two cameras up where you can track the progress as it happens.
Click here to see the job site.
The Make It Reitz Groundbreaking Ceremony was held on Saturday, September 21, 2013. The following video project was shown at the event and placed on both the Reitz Union and the Make It Reitz websites.
Click here to see the video.
The Reitz Union Entrance is no longer accessible via the colonnade or the South Terrace. Please enter the Reitz Union through the UF Bookstore/Welcome Center, by Subway on the north side of the building or at the circle drive breezeway.
Please click here to see all of the facility notices.


text: I use these shoes for powerlifting - deadlifts in particular, but also when I am doing strict press, etc. - basically anything that I want a perfectly flat shoe with no cushion. These shoes provide exactly that and are extremely comfortable. I normally take a 7 or 7.5 in shoes - in these the 7 fit perfectly, so I would say they run on the slightly (although not overly) large side. They have a wider toe box as well, so if your foot runs on the wider side as mine does, these are a very comfortable fit.


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Original Price: $179.99
Save $10.00Save 5%
Item Number: 045P56
Philly by Durango features boots with attitude! This contemporary boot features a smooth leather foot under a matching 9" leather shaft. Leather harness at front features brass-tone buckle with engraved Durango logo. Fashion 2 1/4" heel. Single stitched welt. Easy-on inside zipper. Narrow round toe profile. Imported.


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Shadow Lands
Four short works from New Zealand filmmakers take us into the shadows.
Shadow Lands
New Zealand 2012/2013
No Place to Rest
SJ.Ramir/NZ 2012/6 mins
The Dam (O)
Gavin Hipkins/NZ 2013/8 mins
Colin Hodson/NZ 2013/6 mins
One Way to the Sea
Tom O'Halloran/NZ 2013/30 mins
Mysterious landscapes and shadowy figures, both real and imagined, dominate these four impressively ominous short works by New Zealand filmmakers. No Place to Rest, the latest video from Australia-based SJ.Ramir, leads us on a tentative journey down a deserted gravel road into a shadowy, metaphysical world. Gavin Hipkins' The Dam (O) observes the forgotten, portentous terrain of the rugged Waitakere Ranges as a man wanders physically and psychologically around an old system of dams built in the 20s. In Colin Hodson's frenetic Rider it isn't the churning surf that threatens a young windsurfer who takes to the waves for the first time. Tom O'Halloran's Christchurch-shot, silent Super 8 film One Way to the Sea posits a dystopian nightmare in the earthquake-struck city. Featuring a man enslaved to a depressingly quotidian routine who is haunted by dark and disturbing images, O'Halloran's film combines the malevolent and the mundane in a style reminiscent of the early works of David Lynch. — Michael McDonnell


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Private Dining
Chef Tony's - Bethesda
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Reviews ›
4926 St. Elmo Avenue
Bethesda, MD 20814
Bethesda / Chevy Chase
Getting there ›
$30 and under
More Details ›
Chef Tony's - Bethesda Details
Dining Style:
Casual Elegant
(301) 654-3737
Hours of Operation:
Dinner: Tuesday - Saturday: 5:00pm - 10:00pm, Sunday Bottomless Mimosa Brunch Menu: 11 - 3pm, Dinner Seating until 8 pm. Lunch: Tuesday - Friday: 11:30am - 2:30pm. We are closed on Mondays but available for Private Parties. We also have the availability to rent out the entire restaurant for private functions, wedding receptions, rehearsal dinners or corporate affairs. Contact Chef Tony to work out a menu and arrangements to fulfill your needs.
Payment Options:
AMEX, Discover, MasterCard, Visa
Seafood, Mediterranean
Executive Chef:
Tony Marciante
Dress Code:
Casual Dress
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Cafe, Chef's Table, Counter Seating, Delivery, Farm to Table, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
Reap the benefits of 24 years experience offering catered events from the staff of Chef Tony's. Anything from a backyard barbecue to the most upscale wedding can be planned with ease and within your budget. Our catering division has over 20 years in the industry providing upscale but affordable options. Allow our Chef owner to guide you to a great menu to complement your event including the availability of a full wine and bar service to complement your event. Download a helpful checklist at http://cheftonysbethesda.com/lunch-catering-menu.html
Our restaurant features occasional live events including Poetry Reading, Jazz Music, Comedy Nights as well as Morning Business Leadership Breakfast Meetings. Contact Chef Tony if you have interest in working with our restaurant to feature your meeting group or offer your live entertainment suggestion. We provide complimentary WiFi and are happy to work with you to meet your needs and budget.
Special Events & Promotions:
Any kind of event we can imagine, we make it happen. When other facilities give you a book of rules, room charges and other constrictions...see Tony for a quick and easy booking process. We're in the business of hospitality and can plan an event quickly.
Getting there
Cross Street:
Old Georgetown Road
Public Transit:
Easy Three block walk from Bethesda Metro station. At the top of the escalator turn left slightly and proceed to third traffic light on Old Georgetown Road. Turn right on St Elmo, we are on right hand side at 4926. Multiple public bus stops also within walking distance.
Public Lot
Parking Details:
Ample parking across the street in public garage offering pay by phone (setup ahead) http://www.goparknow.com (quarters accepted and happily provided at our bar) as well as street parking available on St. Elmo. Easy front door drop off directly at our curb for guests needing special access. Wheelchair accessible from curb.
A word from Chef Tony's - Bethesda
Daily changing Market Driven menu incorporates Fresh Seafood & Locally Farmed Foods when possible into a creative blend of Mediterranean specialties. Enjoy full size Entrees, Tapas plates & creative Vegetarian/Gluten Free offerings. In house desserts daily round out your experience. In the
pursuit of culinary excellence, expect the Chefs to play with flavors, textures & seasonal offerings to challenge your expectations while keeping value in mind. Five, Ten and Twenty Course Tasting Menus can be arranged as well as Special Event Services and Banquets. A full bar complements the meal and plan your weekend to include the Bottomless Mimosa Brunch every Sunday featuring Farm Stand Egg Dishes Chef Tony's also hosts many specialty events in Bethesda including Business Mixers, Social Media Events, Rehearsal Dinners & themed dinner parties. After 24 years of procuring top quality products, Chef Tony's is a unassuming restaurant that continues to impress local diners and trav
Foodspotting photos
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Diner Reviews
this is at least the 4th time I
have been to the restaurant. Our table was over 1/2 hour late. The server was late, the food was really ,mediocre. Maybe the restaurant can not handle being crowded. Quality was much than before."
Dined on 4/19/2014
Food and service were excellent.
Chef Tony's visit to our table to make certain that all was to our liking made our dining very pleasurable. I highly recommend this restaurant to those that really enjoy good food"
Dined on 4/19/2014
Chef Tony's features a variety of
fresh seafood prepared to order. The mussels as an appetizer were delicious. Great place to go with friends. Highly recommend."
Dined on 4/16/2014
Good food, nice environment and
not expensive. Food delicious and well cooked. Service a little slow at the beginning but improved, relax atmosphere."
Dined on 4/15/2014
We have eaten at Chef Tony's about
a half dozen times and have never been disappointed. Chef Tony himself checks in with the guests and the servers are very accommodating. The portion sizes are generous, and I usually find myself taking home leftovers. Great food, good variety of choices, nice atmosphere especially in the rear area of the restaurant. This will be one of our regular choices for Bethesda restaurants. Thanks, Tony!"
Dined on 4/12/2014
We have dined at Chef Tony's quite
a number of times. What we like most about the restaurant is the quality of the food. Fish has always been fresh and includes what is freshly available at the time. Preparation and presentation have been superb. The wine list and list of stronger spirits are short, but we have always found choices from each group that suits our taste – I even found a new single malt whisky on the list that I had not seen before. The atmosphere can be intimate and it is quite enough to have good conversation with your guests."
Dined on 4/11/2014
We had brunch at Chef Tony's last
Sunday. Omelets were good, if a bit big; baguette french toast was OK; salads were the best; crab soup was the worst (too salty to eat!) and scallops were marginal."
Dined on 4/6/2014
I felt the food was excellent and
it was nice to see the Chef Tony stopped by our table. We were able to discuss a few of our choices with him as there were so many to choose from."
Dined on 4/5/2014
Little outdated looking, service
felt rushed, food wasnt brilliant. Had a nice time but was a little underwhelmed."
Dined on 4/5/2014
Our boys LOVE their meal (steak
skewers) and the personal service from Chef Tony. He delivered the food and even autographed the boys cups. They had a blast and it's now their favorite restaurant."
Dined on 3/30/2014
We made reservations for 6 adults,
1 child, and a baby. Unfortunately, baby and her mother couldn't be there....but the restaurant staff was wonderfully adaptable and provided a perfect table for the 5 adults and 1 child. The service was attentive and responsive, and the server had excellent knowledge of the menu. The food was impeccably prepared, including some meals that you really don't find elsewhere. One of our party is a vegan, and that was "no problem." In short, a great evening in a small neighborhood gem, much more enjoyable than some of the "bigger name" Bethesda restaurants."
Dined on 3/28/2014
Loved the food and service!! The
crustini bread and appetizers (we order the fried calamari and mussels) were top quality and quantity- the four of us were nearly full after that- in a good way- the entree quantity was perfect for a second meal from leftovers- which is always handy on weekends. Servers were patient, knowledgeable, and as suave as could be hoped for in casual-fine Italian dining. Dessert choices were delectable- we had the creme brulee- a little softer than I'm used to but still great tasting, impressively refreshing- naturally flavored raspberry sorbet, and tiara misu. The hostess honored our request for the best table to celebrate a new baby- perfect ambiance and noise level in the back dining area but not cornered."
Dined on 3/29/2014
Very good entree but a bit pricey.
Our appetizers were straight out of the 80s appetizer playbook and were small."
Dined on 3/15/2014
Four if us had Sunday brunch.
Excellent service; we stayed as long as we wanted. Cost embience with reasonable pricing. Food was good and portions generous."
Dined on 3/23/2014
We have come to love Chef Tony's.
Great people, relaxed environment, good prices, and incredible food."
Dined on 3/21/2014
This was my third visit and each
time the food was excellent. The seafood dishes were fresh and special requests were met without a fuss. We split a dessert, the sinful Chocolate, which was not overly sweet but satisfied that chocolate craving. The service was friendly and efficient. The atmosphere was relaxed and you were not made to feel as if you had to hurry up and leave. I will definitely be returning and telling friends about this."
Dined on 3/21/2014
What with an open mind, upon
walking up on this place appeared to look like a nice gem in Bethesda, MD. Once inside the greeter was great and we were seated quickly. The ambiance was perfect as we were celebrating our anniversary, menu was very simple and direct. Limited choices of meals and the way the food was served, kinda like a higher classed fast food restaurant. There were no varied offerings on the side items and meals according to the waiter. The wait service was just fair emptied glasses of tea and water way too often (glasses were small). Ordered MD crab soup and fried oysters just average the soup was jelled and not very hot, did have crab meat in it though. Will not return!"
Dined on 3/15/2014
Chef Tony is a big friendly
fellow, present in the restaurant, and the staff seem like a team with good spirit. The menu presents a big range of seafood dishes and other types of food. The wine list is a good selection; we particularly enjoyed glasses of two different whites that were served in nice stemware at the right temperature. There is a vibrant bar, a good choice of cocktails, and an kind efficient and approachable bartender. We had several nicely cooked seafood dishes, as well as fresh oysters, properly presented. The restaurant decor has a comfortable neighborhood feel, rather than downtown design, but the neat white tablecloths keep the place looking crisp."
Dined on 3/14/2014
Food was great. The interior of
the restaurant needs updated drastically."
Dined on 3/13/2014
This is my first time at this
restaurant and the food was very tasteful and well prepared. I was quite impressed with the chef and it was only having lunch with a colleague. Now I plan to take my wife there for dinner one of these days. We also had a terrific waiter that was very attentive to our unique needs."
Dined on 3/12/2014
I AM A FAN! My husband and I had
dinner her last night (Wednesday) and we had a wonderful dinner. There was not too many people there due to the terrible weather. We enjoyed the extensive wine and cocktails list and feasted from the 3 Course Prix Fixe Menu which had a lot of options. We even met Chef Tony who is a very charming man and cannot wait to return her sometime for their awesome brunch accompanied by bottomless mimosas or one of Chef Tony's cooking classes! This is truly a hidden gem in Bethesda! Also, I got a call the following afternoon to thank me for coming to Chef Tony's! Brownie points! ;)"
Dined on 3/12/2014
attractive small Bethesda
neighborhood restaurant. Cuisine is Meditteranean style seafood. Wonderful! Romantic spot. Not a good place to take little kids."
Dined on 3/9/2014
Dinner was delicious. My scallops
were perfect and the calamari appetizer was nicely done and a good amount for 4 to share. The waiter was very helpful with suggesions!"
Dined on 3/8/2014
The fish was fresh and tasty.
Commend for using local produce and fresh catch. Sonia's cheesecake is exceptional."
Dined on 3/7/2014
The food was outstanding and as
dishes are made in house, there were lots of gluten-free options. Waiter was knowledgable and checked with the chef to ensure everyting ordered could be prepared GF. The non-GF dinners were happy as well."
Dined on 3/8/2014
This is my second time going to
Chef Tony's and have thoroughly enjoyed the food and atmosphere each time. It is a perfect place to go on a special occasion and I will definitely be returning."
Dined on 3/8/2014
We have been dining at Chef Tony's
for years. This visit was the best ever by far. They have expanded their menu choices The mussel appetizer and the grilled Romaine were wonderful. I had the cod special and it was outstanding. The fish was a thick large portion perfectly seasoned and the accompaniments were delicious. My wife had the trout and it was outstanding."
Dined on 3/7/2014
We had great service, but the food
was just average. Nothing to scream about. Funny that they have crayons, kids menu, and booster seats but no kids cup??"
Dined on 3/6/2014
My fiance and I celebrated our
engagement at Chef Tony's and the food was excellent! I really enjoyed the Italian paella and the grilled ceasar salad. The only complaint I would have is the service. Our waiter was not very attentive- he did not offer me a refill of my soda, mis-heard someone's order, and did not inform us that one of the salads would be late until all the other salads were served. The chef did give us one salad for free, since it was late, which I really appreciated. Overall, the food was excellent, but I think the service was off."
Dined on 3/1/2014
I made a reservation days before,
requesting a front window table (nice, open space) but was seated instead in the cramped alcove (a lugubrious spot; its aesthetics need attention). Was told I could wait 25 minutes until one of the front tables opened up, but we had a movie to catch later. It was still a 10-15 minute wait to sit anywhere. I'd been to Chef Tony's about half a dozen times before, and the food was always elegantly done--until this evening. The crab bisque appetizer and the grilled monkfish entree were both way too salty--didn't send back because we had a movie to catch. The cheesecake was too sweet, and instead of decorating the plate, the cake was all tarted up. A misfire. Pungo Sauvignon not a good offering, either."
Dined on 3/1/2014
First time dining at this
restaurant (at the recommendation of a friend). Tucked in between other businesses, it is almost hidden away. We arrived shortly before our reservation and were promptly seated. Our waiter provided excellent suggestions for appetizers, (seafood) entrees, wine to go along with them and dessert. Everything was delicious and prepared perfectly. Staff was attentive but not intrusive. Overall, an excellent experience."
Dined on 3/1/2014
I first dined here several months
ago and had a HORRIBLE experience. The service was hands-down the worst I ever experienced. A friend and I decided to give it another chance for dinner and our experience this time around was a complete 180. The service was excellent and the food was amazing. I'll definitely make another trip back here in the future!"
Dined on 2/28/2014
Although we have lived in Bethesda
for 20 plus years, this is the first time we've dined at Chef Tony's. Not sure how we've missed this really nice restaurant for the past 6 years. The food was very good, the service very friendly and responsive, and I liked the small, but not cramped feeling of the place. I got the trout and my husband ordered the paella, both of which were well-prepared and tasty! My only complaint was the Manhattan I ordered straight up, which came room temperature and not tasting like a Manhattan usually does. Manhattans straight up are generally made in ice-filled shakers, so that they come chilled without being on ice--it is essential to the taste and feel of the drink. Aside from the cocktail, a great dinner!"
Dined on 2/28/2014
It took over 15 min to get a
waiter to take our order. This was after we waive down several of the staff. After the waiter came, we ordered a bottle of wine. 5 min later, he came back and told us that they didnt have that wine any more. He did make a decent recommendation, but by that point we were already starving. For apps we had ceviche and tapas sampler. Good, but nothing spectacular. The entrees on the other hand were delicious. We had salmon and monkfish. Both were cooked to perfection. I even dipped bread on the accompanying sauce on the monkfish. For dessert, we had the chocolate cake (more like fudge) and creme brulee. Both were also very good. Long story short, if the service was improved, I would go here more often."
Dined on 2/22/2014
Food was great! Good, honest
answers to which dishes were better...and we had dishes that were "off the beaten path"...those we just can't get elsewhere. Hope to come back again!"
Dined on 2/18/2014
My boyfriend and I went to Chef
Tony's for the first time this past weekend to celebrate Valentine's Day. They were offering a 4-course meal with a complimentary wine. Food: Food was very good overall. Our favorites include the mussels, cream of crab soup, and trout. Grilled ceasar salad was bad. Service/Ambience: Our waiter was awesome. They stuck us in a back corner in which we were crammed between two walls and I was facing a mirror. It was really awful to not take in the experience of the whole restaurant. It also echoed really bad in our little corner. It was our waiter who turned the experience around and didn't make me feel like I was forgotten in the corner. He was personable and even educated us on some wine facts."
Dined on 2/15/2014
I was looking for a nice Seafood
Restaurant to take my wife to the day after Valentines Day. I stumbled accross this restaurant and was able to get the reservation time that I wanted. They offered the option to chose from the previous day Valentines Day special, which turned out to be great option for us. The waiter took her time to answer all of the questions that we had relating to the menu and wine selections accompanied by samples of the wines in questions. Awesome service!!! Food was delicious and very well seasoned!!! I will return to this restaurant with no problem and highly recommend trying this one. Also it was a pleasure to be greeted at the table by the Chef himself."
Dined on 2/15/2014
This was the second time that have
come here for a celebratory lunch and it is the 2nd time that I have been both thoroughly pleased with the service and food!"
Dined on 2/14/2014
- Noted via Opentable's request
box that one guest is gluten free, and requested a table far from the entrance. So first disappointment was when we were seated at the closest table to the entrance. At the very least it should be noted that they were aware of my request but simply weren't able to accommodate for whatever reason. Without that it just seemed like they ignored my request. No guidance regarding gluten free options either. - Server seemed nice and willing, but unfortunately also seemed flustered. Kinda seemed like she just started? - Food was a bit lacking. Break down: Calamari was mushy, carrot soup was delicious, chicken pasta just didn't taste good, bread pudding was ok, and coffee was delicious."
Dined on 2/14/2014
I have eaten at Chef Tony's 6 - 8
times in recent months - and I always enjoy it. The fish selection is excellent, and the service is just right. When we ate there last Saturday evening the restaurant was full, which pleased me. I want them to be successful! Also, I have eaten there with Groupons, and they didn't make me feel like a second class diner because of that - but rather as a valued guest. This restaurant is quite near our home and I will be eating there often in the future."
Dined on 2/15/2014
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