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Rude to Negotiate with Caterer?
I just spent some time working with a caterer in the NY Metro area, for a dinner party for 30 I am planning. I gave her my price per head for food up front ($90 pp) and told her this budget of course did not include her costs for staff, as she let me know she was still unsure what my job would entail. After visiting the party site she came back to me with a total cost which was a bit more than I had hoped to spend ($142 vs $135 per person), and I asked her if it would be possible to shave things down to my cost, at a difference of $12 pp. I let her know I understood if it was not possible, but wanted to take a shot. I just hadn't been expecting a %57 increase in cost due to staffing issues. More like %50.
SHE FREAKED. Told me she was really upset, that she couldn't talk to me now because she needed to get her bearings...I was stunned, isn't she in a service business and used to people negotiating? Keep in mind I had been very low maintenance before and hadn't asked her about money at all prior to this. I apologized and told her I really didn't mean to upset her, just wanted to see if we could tweak things a bit to fit our budget.
Caterers out there or those with catering experiences--was I wrong to ask? I feel awful now. She made me feel like a real slime ball....
How odd. In my experience, caterers have always been open to negotiotion. I've done a number of large events for work and in almost every instance, negotiations were the norm!
I wouldn't feel bad - she sounds a bit off. :)
your expectations are within the norm. The caterer sounds like a loon and I would get another bid. It is rare as a caterer to not have to meet a budget including labor. Not knowing menu and setup etc - it would be foolish for me to comment too much on whether your specific budget restrictions are reasonable based on your catering needs......but I'm guessing they are. I could do an awful lot with that per person. If she gets this worked up over basic busness negotiations what happens if something goes less than perfect at the event itself - can she keep it together and pull off the dinner......
The caterer sounds unstable and you are blessed to know this so early in the stages. Run, don't walk, to the nearest exit. Negotiation is simply a fact of life. Had I been the caterer and wished to stand my ground, a more professional approach might have been to ask to re-examine the menu to see where we might be able to save on the budget. Then it would have been your choice to deal with a lesser menu or pay the difference.
Freaking out and losing composure never won a negotiation, on either side of the table.
I think it depends what you're trying to negotiate. It sounds like you are totally reasonable and what you would be negotiating is scaling back on what you get to get it in the price range you want. That means scaling back the menu (chicken as opposed to filet mignon) or scaling back the service (statios vs. passed hors d'ourves). If the caterer is freaking out about this without giving options on how to scale back, she's in the wrong.
If you haven't given a deposit, I would seek another option and start over. Never disclose your top price per person ever. Let them explain their packages to you and if you feel you want to upgrade from there, you are on your terms, not theirs.
Labor charges should be no more than 20% of the bill....Gratuities should suggest no more than 10% on the contract, but you are free to leave whatever you wish. Remember, State Sales Taxes, Labor charges and Gratuities are approximately 35% on top of your bill depending on the variables where you reside and the place you have selected.
Negotiating is not rude. Few caterers or clients are mind-readers, so without clear communication there is a need for some back-and-forth so that you understand one another.
Refusing to negotiate, on the other hand, IS rude. And it sounds like that's just what this caterer did -- although I freely admit that it's hard to be definitive based on the OP. $90 a head sounds like a pretty reasonable amount -- but did that include all rentals, bar and transportation charges? Did the staffing include valets, chef-attended stations, dishwasher, bartenders and massage therapists? (joking!) Without a breakdown on the bill, it's hard to say if the bill was out of line, but the caterers behavior certainly was..
I had clients come to me recently who give me an exact menu (beef tenderloin, crab cakes, shrimp cocktail among other higher-end items) and profess to have no concept of what the bill was going to be. When I came back with my estimate of , say $750, they "counter-offered" at $500. Okay, I understand budgetary limitations. I revamped the menu with lower-priced alternatives (sliced London Broil, crab dip and peel and eat shrimp). The guy said to me "No, I want the original menu, but for $500." THAT isn't negotiating -- that's attempted robbery! (overstatement for comedic effect.) I kept my cool, butI told him that I would be unable to help him out because at that price I would lose money -- and that I'd rather take that night off than spend money to get his (one-time) business. He took the $750 deal, by the way - but it made me wonder. Did he really think a 33% reduction was going to fly? I totally get the "if you don't ask, you don't get" mentality, but I had to try really, really hard not to feel insulted.
re: chefbeth
I don't know much about your business but the idea of asking for a lower price for the same menu doesn't sound outrageous to me............ at least not as a first attempt at negotiating. That seems to be saying that the client is supposed to assume that you offer the best possible pricing on any given menu and the only way to lower the price is to change the food? I'd agree that a 33% discount is pretty deep, but I'd have to think the client was starting at a low, assuming you were starting at a high. I'm curious as to why you would be insulted at that, unless you thought the client had some way of knowing that you don't negotiate the price of a specific menu, but only make menu changes. Is that standard in your market?
I don't mean to be at all insulting, but was it the size of the discount that got to you or the idea of it?
re: Midlife
Good question. I think it was the unspoken insinuation that I was trying to rip him off. This particular menu was for pick-up items only -- no staff, rentals or beverages, just the food.
This guy came to me because of my reputation in the business of using the finest quality ingredients (and although many claim this, in my case it is true). When I do an estimate, I break out the price of each line: $x for tenderloin, $y for shrimp, etc. Where there are budgetary restriction, I can often meet the clients price by changing the presentation. I can use a less expensive cut of meat, a smaller shrimp with less labor cost associated with it, or a dip that uses a lower grade of fresh crab meat. I lower my expenses so that I can lower his.
I felt this gentleman was yanking my chain to see how desperate I was for the business. And when I politely explained that I was not interested in working without making an honest profit, he agreed to the original price. So yes, in the end everything worked out -- but I was a little bit miffed that I had to bluntly explain my not-for-profit status. I assume he doesn't work for free, but he was assuming I'd be so glad for the work that I'd do it for nothing.
re: Midlife
As a non food professional but someone who is friends with food professionals, asking for a lower price for the same menu DOES sound outrageous to me. The client should assume that the price they are offering is the best possible price for that menu. This isn't a Middle Eastern bazaar, it's a trained professional and business person who had to factor in a zillion things (food, staff, rentals etc). It is standard in catering to be flexible about scaling back or changing things to make an event in a clients budget, but the numbers caterers give out AREN'T arbitrary.
re: Dcfoodblog
If you re-read above you'll see I wasn't asking for a lower price for the same menu; rather I was asking what we could tweak/change on the existing menu to fit my budget.
re: MSVALERY
Definitely did not think you were asking for the lower price for the same menu. Responding to midlife.
re: Dcfoodblog
"The client should assume that the price they are offering is the best possible price for that menu"
Here's another one
"A fool and his money are soon parted"
Jfood would very much wish this were ture, but the idea that nothing in the food professional's contract is negotiable is just silly. You may want to chek on the in-network vs out-of-network prices doctors charge. And jfood thinks thay are very much professionals. Seems that they have negotiated some pretty sweet deals
re: jfood
I agree jfood. I'm not sure where this view comes from. Possibly it's an offshoot of the restaurant industry. I wouldn't think of negotiating with a server over the price on the menu............. ergo a caterer has the same position with a client?
Maybe. If it's so, I owe an apology to a few caterers. But I think of a private event as a closed circle contract, not like a menu that is posted for all to see in a venue where the owner may be empty or full on any given night. A catered event is for a fixed number of guests with, I would think, more predictable costs for the caterer. I wouldn't push a caterer very hard on the price but I certainly wouldn't think it impolite to see if there's some wiggle room on a specific menu before changing it.
I'm not sure how this is different from negotiating with a building contractor over the estimate for a specific project (before getting into design and equipment changes), or with a consultant for a specific project.
re: rockandroller1
i agree too - run. you should not have to spend your time worrying about her next episode. just find someone who is easy to work with. catering events are stressful, and if she can't handle a simple and legitimate question - what is she going to do when the scallop doesn't come out right?
i did an off site event in LA recently (i know prices are probably different) - but it was about $112/person for the same quality of menu and also 30 people. i negotiated the prices and we came to a place where i was happy and they were happy (i also tipped the servers afterward).
i have a couple of qs.
Did you review and decide your menu? Do you mind sharing it?
Is there alchohol and bartender? If yes did you two discuss the fees for the bartender?
Had you chosen and secured the venue already, and she just went and checked it out?
I have owned my own event business, and my fee is on my contract set at 23% of the total due of the entire event,including the taxes, excluding the 18% tip meaning I did not figure that in my fee.
Since I did everything, at times all I did was plan a menu, and work it out with the restaurant or caterer just as you are doing. Then I charged what they charged, I did not bump it up. Is she making all the food herself?
A couple of things come to mind that might of happened.
The distance to get deliver the food, the area is not food serving friendly (such as long hauls from parking to food service entrance)
She could of misquoted you in the first place.
Sure she can negotiate, didn't you find the prices steep? I always am amazed at what the markup is on catered food.
I think you need not feel like slime ball, stop that!
re: chef chicklet
Here is the menu, which I was hoping to do for $130 p/person all in:
Stocked and provided by me; bartender provided by caterer
Hors/Bar snacks:
Spiced Mixed Nuts
Endive w/Artichoke Dip
Dilly Beans
Sour Pickled Cherries
Seared Diver Scallop in cauliflower broth with Lemon Oil
Cornmeal crusted Oyster with local bitter greens
Braised Short Ribs with Carola Mashed Potatoes and roasted winter root vegetables
Provided by me
To answer your other question, I had already found and secured the menu, she just went to check it out; I had not gotten any idea of price for any labor (including bartender) before she shared with me. Thanks!
re: MSVALERY
It would be presumptuous to assume what this person's/company's costs are......Ask her for a breakdown of food charges and labor charges on how she arrives to her figure of $142. In my opinion, while the menu itself is nice.......it's no where near worth the price quoted on face value. I realize this is an off premise function, but if it were in a restaurant, it would be half the cost per person.....especially considering the alcohol is being provided by yourself and not the caterer.
re: fourunder
And this is exactly why I never included my fee in with the food or other items that I coordinated, it looks so much like you're trying to pull something over. It's more comfortable to share with the client your fees and show it on paper. Great advice from my attorney and less headache for my accountant. Besides, I'm not that smart to try to make up some reason. And obviously, she got questioned, and felt guilty, got angry and upset. Not that she needed to, she can charge what she wants. Now it would be cool if she just showed her client how she arrived at the new numbers.
re: MSVALERY
omg, I do love your menu, and if she makes it nice, then wonderful.
Before I would write her completely off, have her explain what happened with the price hike, and in detail. I would wonder why the number changed significantly and its normal practice for you to ask. If you're willing to pay the price which if pretty high, make her feel comfortable to be upfront with you with the amounts. If she made a mistake than let her admit it.
BIG BUT, I would want her to provide a contract that shows the increments and prices of the items, and I mean a break-down, staff, bartender, extras.
Then the meal.
The bar area you are stocking and setting up, he is pouring drinks.
Really she'snot obligated to share with you that she's paying her staff $15 per hr or whatever, & staff splits the tip amongst themselves (that's the right thing for the owner to do) but she could list the total for providing your event with servers. (make sure if she lists for example, 3 servers, that there are 3 severs) that figureon that line item would include 3 bodies.
Then the food, broke down appropriately:
ex: Small Snacks or Nuts for 30 - $25
Endive with Artichoke 30 guests - $??
Then the amuse:
The Main for 30: $$
Sales Tax
I don't know what she did to come back to you with a number of $142 pp which is $1260 for 30, but it could be as innocent as forgetting to add the tax, and gratuity.
I'm also wondering if you are able to call her and downgrade by a certain date so that if people cancel on you or don't rsvp back to you, that you are able to change the headcount and adjust your amount due for the dinners, or servers.
She should tell you if you have to eat the difference, and pay anyway?
Most caterers that I've worked with will give a deadline that I can call them and adjust the quantity. After that date then I get it all, and pay for the total.
Sure hope she gives you this itemization, she owes that to you.
Please though, do not let her scream or get upset at you, otherwise, find someone else. She should be grateful for the business, or perhaps they're doing so well they don't need it?
Good Luck!
re: MSVALERY
Although this menu is lovely it is NOT a $140/pp menu. jfood would have thought under your number for this. They are providing some cold apps, a scallop dish, a salad with an oyster and one main. No dessert, no booze. She was probably crying because she was upset that she got caught.
I have no problem negotiating with a client but ultimately, if they insist on having certain items, they are going to have to pay or find another caterer...but for this one to go off the deep end is not a professional attitude and I would take my business elsewhere as it sounds like you may be in for more surprises along the way...
Also, I know it's NY but for what she would be providing, the price seems high...
re: Cherylptw
I've always believed that people will tell you a lot about themselves if you listen, and that a client will tell you when you need to fire them, and that works in reverse here. Catering is not a business for someone given to emotional outbursts, who just can't deal with something that should have been expected given the difference from your stated amount p/p and the bid. Your caterer should already have had a Plan B to propose or known some strategy right off the top. Just not professional at all. Don't feel at all bad. Feel relieved that you learned in time and likely saved yourself her drama when you would be playing hostess!
re: lil magill
Your Plan B. observation is very true. My ex boss used to handle the catering for a very well known store in Manhattan and it's annual kick-off promotion theme for the holiday season. Every table, chair, linen, glass, plate and silverware would be rented for the one day party with a guarantee of 10,000 covers. The menu called for Maine Lobster, Roast Rack of Veal and Filet Mignon....and the per person charge was $135 (this was in the late 80's). The CEO of the company felt things were starting to get out of hand and called my boss in for a meeting to discuss a menu change to omit the Lobster. My boss takes about a minute after listening, pulls out his pocket calculator and punches in the numbers..... then tells the CEO it will now cost $150 per head..... the CEO looks at him dumbfounded and says he was trying to reduce costs, not add to them. My boss explained to him that by omitting the Lobster, he had to prepare more Frenched Veal Racks which would require additional time and labor costs. Rather than look cheap (if that was even possible), the CEO approves the menu for the higher $150 per head.....and in an instant minute the bill increased by $150,000...
point 1, never receive only one bid, there is no way of knowing if the price is realistic if no apple to apple comparison.
But this caterer sounds, like others have stated, like a loon.
If she handles this part of the event how will she handle real day-of issues.
Maybe I'm misunderstanding the issue, but 57% for staffing alone is excessive. Per my caterer friends, unless service includes liveried footmen or B-list celebrities passing the hors d'oeuvres, staffing should generally be around 20% of the cost of the food.
Your menu sounds lovely, but you're not serving caviar or truffles. So a $90pp food cost sounds like it already has significant profit built in. That should cover servers' base pay. Add another $18pp for a 20% tip, and you're at $118.
That's not to say that other charges aren't reasonable. If $142 includes chairs, tables, linen tablecloths and napkins, sterling flatware, bone china plates, and the tent the Obamas used for the last state dinner, then you're probably getting a bargain. But even then, the caterer's job is to explain **why** you're paying what you are, not flip out when you question it.
1) caterer sounds like a wingnut
2) off-site catering is tricky. that's why a lot of caterers don't mess with offsite, period. higher charges at an off-site job probably has a lot more to do with rentals and logistics than staffing. she probably realized that due to the site's limitations she'd need to rent a few more hot/cold boxes, portable ice machine, and butane burners, or that the site would require her to haul in 1/2 her kitchen due to lack of a dish station, or there was inadequate refrigeration or power supply. . . ime people just don't understand that hauling out, setting up, and breaking down a restaurant kitchen 40 miles away and outdoors will actually *increase* the cost of putting on the event in the middle of an idyllic meadow rather than in the caterer's own restaurant. gotta explain it to them. never gets old.
3) sure, it's fine to say that a caterer's bid is outside of budget and ask them to adjust a course or two of the meal downward to accommodate the checkbook. be prepared to omit items or downgrade shellfish to fin fish, exchange cuts of meat, etc. it *is* rude to tell the caterer *how* to cut costs-- examples: to leave the sauce off of the plate (sorry, there are some dishes that are not right without their accompanying sauces), omit all the garnishes (if the food doesn't look beautiful, why should the caterer want to put her/his company's name on it?), or go with a lower grade of product/different supplier (don't tell the certified organic caterer to work with sysco or sam's club ingredients, please-- or think it's reasonable to ask the caterer to pluck and prepare 30 frozen wild ducks that your brother in-law shot last autumn).
ETA: i think your menu above leaves enough room for a trim to be completely feasable. no reason your budget should not have been accommodated.
re: soupkitten
all the examples you listed are very true for larger parties, but none apply here for the menu provided......this is for 30 and the OP is providing many items herself. If a caterer is not equipped to handle 30 people without padding supposed rental and logistic incidentals....this alone is enough to disqualify her efforts and those of the caterer.
You ought to be stunned.
I was a meeting planner for ten years. I worked with caterers and in-house food and beverage professionals at hotels, major convention centers, restaurants and all kinds of special event sites throughout the United States and in Europe. There is never a time when we did not negotiate with either institutional F&B directors or the independent caterers with whom we contracted when we used a site that did not have its own foodservice.
This is crazy. Based on the circumstances you described, you did nothing wrong. Nothing. When you say you just wanted to see if you could tweak things a bit to fit your budget, I'm assuming you meant that you were willing to adjust your menu a bit to get the per person cost down to your budget allotment. Is that right?
A good working relationship between caterer and client depends on some back-and-forth conversation between the two parties and, where possible, compromise to accommodate both parties' needs and objective. Migod, you weren't even asking for that big a reduction in the cost per head. I find it impossible to believe that, with a professional, you wouldn't be able to workout ways to save $7 on a $142 proposal.
You have two seafood items and those are expensive. Other than that, these are *not* particularly expensive selections--at all. My word, MSVALERY, she's only giving you *four* appetizer items...IMO, she's got a lot of nerve not giving you any hot hors d'oeuvres for your PP price!...and YOU'RE providing the dessert AND liquor, if I understand the bar arrangments correctly?!
Is she providing any of the furniture, chair covers, dinnerware, crystal, linens, silverware, or floral? If so, that could explain some of the price. If not...sorry, but it sounds to me like a total rip-off. Does this include gratuities? Is this taking place in your home?
How long has she been in business? It honestly sounds to me as though, in addition to whatever shortcomings she has in professional demeanor, that she doesn't know what she's doing.
I live in the metro NY area, too, and we recently had a party with an extensive menu, approximately ten hot hors d'oeuvres selections (including some seafood items), salmon appetizer, prime rib entree, dessert selection, premium brand liquors (which *we* did not have to supply) on a Saturday evening, and we didn't pay this much. The food was outstanding. It was a bit larger than your event, so I understand the cost pp might have been slightly higher for a smaller group, but still...
You did nothing wrong. There is nothing over which *you* should feel awful. Don't let her make you feel that way. You are not the slime ball in this equation. She ought to apologize to you, and you ought to look for someone else with whom to work, if you're not locked into a contract already. If you are locked in, see if you can call around and get some competitive prices for your menu. Then you'll have some ammunition to show her. Good luck. I'm sorry to hear that you were treated in this manner.
It is never rude to negotiate and in this case negotiation is a must, I think you are getting ripped off. Those prices are astronomical, maybe it's a NYC thing, but I when costed this menu out and had a friend who is a high-end caterer in Los Angeles do it to we came up with numbers quite lower. Although not precise, he is aware of current costs better than I am our numbers were within $4 of each other on a PP basis.
Food cost, labor to serve, cook and clean plus a generous profit is about 51-55 PP.
Things not added in
China Costs
Linen Costs
Room Fees
Uniform Fees
Are they securing the facilities? Howe expensive are these?
Does NYC have a catering tax? Is that included?
How elaborate is the china, glassware, flatware and service you are doing?
Are you asking for unusual uniforms?
What type of linen?
In other words if you went with an extremely elaborate and formal room with the most ostentatious plates, glassware and flatware, custom made uniforms and this price was inclusive of tax and tip then maybe it would be reasonable. Other than that I would have a hard time justifying spending that much.
re: RetiredChef
Thank you so much everyone for the informed and thoughtful responses. To answer your questions,
- I have secured the facilites myself, paying for them myself. The room is far from fancy; in fact it is an old lodge which is charmingly kitschy and that my friends and I will likely be dolling up ourselves
-NYC has an 8% sales tax
-I am not renting any china, glassware, flatware from her
--service is seated for dinner, with two passed apps and two stationary during cocktail hour
--I have not requested any unusual uniforms, in fact this was not even discussed, I just assumed they would be presentable
--I am providing the linen
I am beginning to think I am getting royally ripped off! So glad I came here first....
also, is it the norm to charge for the work done on the proposal? She mentioned something to this affect.
re: MSVALERY
lso, is it the norm to charge for the work done on the proposal? She mentioned something to this affect.
re: MSVALERY
Whoops, didn't check my emails until now, my friend sent me one last night.
Menu as stated
Facilities are provided by host.
There is no extraordinary measures for food transport and delivery needed
There is no floral, band, dance floor, multi-media provided.
Caterer will provide Black tie service for a 3 hour event.
Bartender will stay for 4 hours.
Price includes standard china, flatware, service utensils.
Price includes set up and break down with no floor cleaning involved
Cost includes
15% event planning fee
18% gratuity
10% sales tax (this number was made up not knowing what NYC is)
TOTAL for 30 guests
This the price from a Los Angeles caterer.
One question he had was are you dealing with a caterer or an event planner. He has many event planners that come to him secure deals and then add on 25-50% for their trouble and sell it to the unsuspecting person. That would be your cost of 120.90 - 146.28 PP. and that could explain the outrageously high price.
re: RetiredChef
She is a caterer, not an event planner. Wow, I can't believe the cost she is charging me. It is almost as if she is being completely dishonest with me.
re: RetiredChef
It's all semantics, i.e., how you list or disguise your charges, but I would consider a brick and mortar caterer/facility a thief if they choose to charge 15% to the client for a event planning fee. This is what they do and the reason why it costs more to have an event at their venue. As my old boss used to say.....we don't just serve food, we are in the business of running parties.
re: fourunder
To be clear I am not using one of her venues, she is coming to a country house that I have rented....
re: MSVALERY
Does this country house have a fully functional kitchen you have access to? Assuming this event is in the near future, with the cold weather and refrigerated trucks for transport(if necessary), refrigeration or cooking equipment should not issues for rental as (soupkitten) ,mentioned earlier....and a factor in the proposal
re: fourunder
The house has a fully functional kitchen, and a rather large one at that, with multiple burners and stoves and plenty of room for prep. The event is for New Years Eve dinner.
re: MSVALERY
New Years Eve dinner may change many responses. And how far away is the country house from the caterer. Is this a major distance from her home location? or did you look for someone who is local to the venue?
Just some food for thought.
re: jfood
Jfood is right
New Year's Eve is a high demand date but to be honest, it's pretty late for a good caterer not to be booked already. Have you been working with her a long time, she may know that you are now screwed and have no other choice. The ball may be in her court.
Distance traveled will add some to the bill, the farther (longer) the trip is the more you will have to pay.
re: jfood
I am aware that I have to pay more for staff on New Years Eve, but this shouldn't change the cost of the food. As to the distance, the caterer is traveling about 35 minutes for the job. Additionally, the dinner is quite early, with a 5pm cocktail and 6pm dinner, so the staff will be off the job well before the clock strikes midnight. Barring this, how much markup does one do for a holiday?
re: MSVALERY
Others may disagree, but the fees charged for a server or bartender should not exceed $150 for each as charged on the contract......but please note that this fee, nor the gratuity attached to the final bill is automatically given to the workers. At the Country Clubs I was associated with, the catering servers and bartenders were paid for a fixed/set six hour shift pay and anything over was overtime. They generally did not receive the contract gratuities, which were to be only 8% suggested in print with a blank line next to it. As I mentioned above, it's semantics on how fees and charges are listed. On our contracts, the labor charge of 18% went to the owner for expenses and the 8% (or given) gratuity went to the booking manager as a commission.
re: MSVALERY
it changes the cost of everything, includining food, and it my be convenient in your POV but this may be a nasty inconvenience for the caterer and she added that as a surcharge. Likewise she is not making any money on the booze of the dessert, normally some high margin things, so she needs to make it up elsewhere.
All of that should be discussed not cried about by the caterer. very unprofessional and jfood still keeps the loon comment alive.
re: MSVALERY
Hope it works out for you and happy new year
re: MSVALERY
i would just ask her why the upcharge. she should be able to tell you in plain language what the additional charges are for. if i am reading your posts correctly, she is doing your actual *menu* for $90/pp, or thereabouts, which imo is probably perfectly reasonable--the additional charges were for staffing and possibly other related fees, and were added after the venue was seen. makes me think there is possibly some sort of issue with the onsite facility, equipment rentals, or logistics. as everyone has stated, the caterer's reaction doesn't make much sense otherwise. she is either a complete loon, or she's reacting to some detail about this job that's not in your posts. maybe she pays her staff during transit time, etc, and they get holiday pay with a minimum hourly payment (typically time and a half for 4 hrs minimum, regardless of actual time worked). for the customer, it makes more sense to see these costs as a flat staffing fee for doing a party of any size, rather than breaking it down to per person-- because with a group of 30 people, this will inflate the cost per plate to these high prices that are easy for some people to call "exorbitant" or "cheating" without seeing the whole story. if i had been drawing up your contract or invoice, that is how i would have presented these charges, but that's just me. you should also certainly expect to pay more on a holiday, regardless of the time of day-- if she commits to your party, it means she may not have the staff or resources to do others.
i am reminded of the time a liason assured me i'd have access to a commercial kitchen for an offsite job for a dinner for 150 and wanted to sign a contract right away. i wanted to see the kitchen myself prior to signing anything, and discovered a large room with not much in it except a card table and one of those mini-stoves they put in studio apartments. long story short i walked away from that job. caterers who do a lot of offsite work don't want to lose money on a job or completely screw themselves working in ridiculous conditions-- they will not sign a contract until after they have seen the venue. so i'm guessing you haven't signed anything either. if it makes you feel better, shop around with the other local caterers and see how they'd bid the job.
re: soupkitten
Thanks soupkitten...I think someone should write an article demystifying the catering process--to an outsider things can look a bit daunting I must say! I have really enjoyed all the useful information given in response to my original post.
re: MSVALERY
As a person who knows next to nothing about hiring a caterer, to simply ask politely if there is any way to tweak a menu to lower the cost to $135 from $142 is hardly something to get upset about. Even taking into account the holiday, you merely asked her if adjustments could be made to lower the cost -- and thus the price -- by only $7 pp. If I were you, I'd look elsewhere. Her reaction would worry me about her ability and/or desire to do the job.
re: fourunder
Event planning fees for off-site and custom catered menus are customary in the business even if they aren't disclosed.
If you choose to have your event in the in-house portion of the catering facility and choose a standard menu with standard arrangements there is usually no event fee.
The event planning fee covers the cost of:
Inspecting the site
Ensuring proper electrical hookups are available, if not providing generators capable for the needs.
Securing health department permits for off-site catering
Securing liquor license permits for off-site event
Securing city business license
Cover cost of transportation to and from the event.
Cover the cost of extra insurance that off-site events incur.
Cover the cost of recipe development for new custom dishes.
Etc, etc, etc.
It was customer that choose to have the party off-site so rather then penalize the on-site customers with paying extra money they don't have to most caterers just choose to pass those costs along to the people who incur them.
As an asides that event planning fee usually barely covers those costs on small events, just from my experience in LA, off-site health, liquor and city business licenses usually cost around $250 per event, the fees in this case were $ 298.13
re: RetiredChef
Thank you taking the time to explain the insight on conducting business in California. With that knowledge on how fees are collected, I'm surprised the state is in such dire straits......but in my neck of the woods (NY/NJ), none of your examples would apply, or at least in any place I have been associated with....the examples would already be factored in the cost of doing business and annual fees already paid. To use your liquor example, the host is providing the booze, thus no sale of liquor, no permit necessary.
This is not to say things may not change in the future and there are no exceptions. One ridiculous ordinance being implemented in some NJ municipalities is to pay a fee to be a BYOB restaurant.....now that's a blatant rip-off.
re: fourunder
They've never done that to me. I work with the sales staff, and the banquet manager coordinating these events, that doesn't happen. If it did, I'd never use them again. The event planner is your advocate, and in my case responsible for the contract signing and coordinating of the entire affair. There seems to be a caterer that is trying to come off as an event planner and she hasn't done anything. I would dismiss her services.


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|Selvin Young latest out-of-nowhere back to excel in Denver
|Written by Admin
|Friday, 31 August 2007 09:34
Injuries to starter Travis Henry (knee) and backup Mike Bell (hip) at Dallas two weeks ago opened the door for Young, and the undrafted free agent from the University of Texas burst right through it with dazzling performances in the final two exhibition games.
Young again was singled out by coach Mike Shanahan after his 12-yard touchdown run in Denver's 21-3 win over Arizona in his final audition for a roster spot Thursday night.
Bell returned from a hip injury a week earlier than expected but was moved to fullback along with Cecil Sapp against the Cardinals while Young started and shared snaps with Andre Ball, who scored twice.
Young led the Broncos in rushing in the preseason, gaining 167 yards on 34 carries for a 4.9-yard average and scoring two touchdowns.
He's followed in the footsteps of Bell, an undrafted rookie last year who was the surprise of camp by leapfrogging a bunch of veterans and eventually settling into a backup role behind Tatum Bell, where he rushed for 677 yards and eight touchdowns.
His move to fullback Thursday night - along with Young's performance at tailback - might portend a different role for Bell this season - or maybe even his release when rosters are set Saturday.
Young, whose college career was derailed by injuries, including a shattered right ankle in 2004, is as healthy as he's ever been and showed a burst that has the Broncos re-examining their thoughts about who will spell Henry.
So do the Broncos, who believe they've unearthed yet another gem that everybody else passed over. That long list includes sixth-round pick Terrell Davis in 1995, Olandis Gary, Reuben Droughns and Bell.
``It's good that I wasn't drafted. I wouldn't be here right now if I was,'' Young said. ``I always knew that everything was going to work out for me just fine in the future. I was always just waiting for the moment when I could feel good.''
And that's been a long time coming.
Dogged by injuries throughout his five years at Texas, Young's phone never rang on draft weekend, so, he signed as a free agent with the running-rich Broncos, in part, he said, because he knew he'd get a fair shake in Denver.
He didn't leave his bravado at the border, either.
``Of course, I felt like I was the best running back coming out of this draft,'' Young said. ``But I got my whole entire career to prove that and not let someone else decide by picking people who's that guy.''
Young wrote out a list of 35 goals when he got to Denver, things like ``be coaching every day, finishing every run, never leaving a yard on the field.''
``I've been checking them off pretty steadily without any setbacks so far,'' he said. ``I had a feeling if I were able to accomplish every goal that without a doubt I would be able to make the team, and I don't have any blank spots on my goals.''
He also is free of pain for the first time since his senior year in high school.
``I had more fun than I've had playing football in the last five years. I'm healthy, I can run, I can do things on the field without being hampered by injuries,'' he said. ``It feels good. It almost feels like I'm starting football all over again.''
And yet, Young insists even the Broncos don't realize all the talents he brings to their backfield.
``Not by far. I feel like I've got great hands, I feel like I would be able to stretch some defenses out of the backfield as well as running the football. That's another dimension to the game that I can't wait to showcase. I have some return skills as well,'' Young said.
``I feel like I'm a football player. Whatever it is, Xs and Os, I can get it done.''

subset: commoncrawl


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Meet Lady Jane
Say hi to Lady Jane!
This 3-year-old domestic shorthair is a loveable character. She adores cuddling up on the tops of chairs and spending her afternoons window-gazing. We can't read minds but we are sure this white and orange tabby is spending her packed daydreaming schedule fantasizing about prancing around in her perfect home. The adoption fee includes sterilization, age-appropriate vaccinations, the MHS Adoption Guarantee and much more.
For more information, visit or call the MHS Rochester Hills Center for Animal Care at (248) 852-7420 and provide the pet ID number, 741187.
The views expressed below are not those of Click On Detroit, WDIV, or its affiliated companies. By clicking on "Post," you acknowledge that you have read the Terms of Service and your comment is in compliance with such terms. Readers, please help keep this discussion respectful and on topic by flagging comments that are offensive or inappropriate (hover over the commenter's name and you'll see the flag option appear on right side of that line). And remember, respect goes both ways: Tolerance of others' opinions is important in a free discourse. If you're easily offended by strong opinions, you might skip reading comments entirely.


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HOT TOPICS: Alcoholism Addiction AA Cocaine Heroin
I always prided myself on my ability to handle my drugs. Now that I'm making my first clutches at sobriety, I'm beginning to see that I'd much rather be able to handle me. MORE
Some say you shouldn't date anyone in the first year of sobriety. So what happens if you hook up in rehab—again and again and again? Nothing good. MORE
By Bryan Le
A Parkinson's sufferer wins $255,000 after claiming his life was ruined by Requip. MORE
Iowa mulls medical marijuana, an anti-doping proposal would bar drug cheats from the Olympics, and Nikki Sixx's "The Heroin Diaries" is headed to Broadway. MORE
Navigating the subtle space between blindfolds and tender declarations of love hasn't been easy. But no one ever said sober sex is a cakewalk. MORE
Social media "more tempting" than sex or cigarettes, the FDA wants to reargue cigarette warning label rules, and Russell Brand celebrates 10 years sober. MORE
Men in their 20s and 30s with performance anxiety are increasingly becoming dependent on the little blue pills. MORE
When I fell for someone, I realized just how broken I was. Welcome to the sober relationship. MORE
By JL Scott
I assumed my confident sexual persona would disappear along with the drinks. But in sobriety, I found myself acting out sexually more than ever. MORE
Picking up a drink made it easier to pick up a girl. Maybe that's why, now that I'm sober, picking up a girl makes it easier to pick up a drink. MORE


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Pharmaceutical Health and Rational Use of Medicines Committee, Australian Pharmaceutical Advisory Council. 2001. Quality Use of Medicines: A Decade of Research, Development and Service Activity 1991–2001. Canberra: Commonwealth Department of Health and Aged Care.
Reason, J., and A. Hobbs. 2003. Managing Maintenance Error: A Practical Guide. Burlington, VT: Ashgate.
Sanazaro, P. J., and D. H. Mills. 1991. A Critique of the Use of Generic Screening in Quality Assessment. JAMA 265 (15):1977–1981.
Sholtes, P. R., B. L. Joiner, and B. J. Streibel. 2003. Team Handbook, Third Edition. Madison, WI: Oriel.
Smith, E. R. 1998. Mental representation and memory. In: D. T. Gilbert, S. T. Fiske, and G. Lindzey, eds. The Handbook of Social Psychology. Boston, MA: McGraw-Hill. Pp. 391–445.
Thomas, E. J., S. R. Lipsitz, D. M. Studdert, and T. A. Brennan. 2002. The reliability of medical record review for estimating adverse event rates. Ann Intern Med 136 (11):812–816.
Voluntary Hospitals of America. 2000. Consumer Demand for Clinical Quality: The Giant Awakes: VHA's 2000 Research Series—Volume 3. Irving, TX: Voluntary Hospitals of America, Inc.
Wright, L. B. 2002. The Analysis of UK Railway Accidents and Incidents: A Comparison of Their Causal Patterns. Glasgow: University of Strathclyde.
Xu, W., P. Hougland, S. Pickard, C. Masheter, G. Petratos, and S. D. Williams. 2003. Detecting Adverse Drug Events Using ICD-9-CM Codes. Arlington, VA: AHRQ Second Annual Patient Safety Research Conference.


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Get the Best Priced Lincoln Mark LT Transmission Filter
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Lincoln Mark LT Replacement Transmission Filter Information
Search our online transmission filter catalog and find the lowest priced discount auto parts on the web. We sell wholesale to the public. We offer high quality new, OEM, aftermarket and remanufactured Lincoln Mark LT Transmission Filter parts. We specialize in a wide-variety of high-quality car parts and accessories for your car, truck or SUV. Call toll free to order or place your order online via our secure checkout system. Our online parts catalog uses real-time inventory, so you can be assured the parts you buy are in stock at the time of ordering. Most orders are shipped the same day. They are available for the following Lincoln Mark LT years: 2008, 2007, 2006, 08, 07, 06. This part is also sometimes called Lincoln Mark LT Trans Filters. We stock transmission filter parts for most Lincoln models including Town Car, Continental, LS, Navigator, Aviator, MKX, Mark III, Mark VIII, Zephyr, Premier, Mark II, Mark IV, Mark VII, MKZ, MKS, Mark V, Mark VI, MKT, Versailles, Blackwood, Capri, Lincoln Series and Custom.
We stock these Transmission Filter brands for the Lincoln Mark LT: Hastings, Motorcraft, ATP and Fram.
08 2008 Lincoln Mark LT Neutral Safety Switch 5.4L V8 Standard Motor Products
06 2006 Lincoln Mark LT 4WD Transfer Case Motor A1 Cardone
The layout of the website was very well done intuitive with links back to the catalog once you put something in your cart. Unfortunately someone used my Honda Cash card fraudulently and stole my money so I couldnt complete the transaction.
Item arrived on time, as ordered, with no damage. No problems!


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10 Things Not to Do Most business executives don't receive formal training in giving presentations, but they should. Even in small group settings, a more effective presentation... byÊVictoria ChorbajianEight Ideas to Manage Controversies in Meetings Inevitably your organization will encounter controversies with respect to issues or changes under consideration. Controversy as such is not bad, but... by Eli Mina, M, Sc., P.R.P.Five Keys to Facilitating Learning For years now as an adult ...
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Originally posted 09/15/2014 12:25PM
Your grandma is many things. Loving, caring, a baking whiz. But "pioneering hip-hop legend Grandmaster Flash" is probably not one of those things.
Originally posted 03/13/2007 09:50AM
R.E.M. reunited when they were inducted into the Rock and Roll Hall of Fame Monday night.
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Developments, news and strategies for drug development specific to phase I through Phase III global clinical trial management, execution, project management and outsourcing. Go→
News, articles and issues specific to clinical trial practice and implementation at the investigative site level. Go→
Strategies and innovations related to how clinical professionals are utilizing technology internal and external to their organizations to advance clinical trials. Go→
News, articles and issues specific to laboratories role in the clinical trial, including ECG, imaging, genotyping, tissue samples and more. Go→
News, developments and strategies for clinical trials conduct in relation to the FDA, EMEA and other global regulatory authorities overseeing the drug development industry. Go→
News, articles and strategies related to clinical trial design which impact postmarketing studies, therapeutic areas, adaptive trials, statistics, protocols and more. Go→
While at the 2014 Partnerships in Clinical Trials Conference, Adrian Otte, VP of Global Development Operations at Amgen, spoke about how Amgen's Risk-Based Monitoring (RBM) and FSP models impacted business outcomes. Many biopharmaceutical enterprises are trying to determine the best business infrastructures to implement Risk-Based Monitoring (RBM) in order to focus on enhancing operational efficiency, and improve quality outcomes. Amgen has been implementing the Functional Service Provider (FSP) model for quite some time, and sources suggest that Amgen has been able to save costs through this business model. This article will go over Amgen's FSP model, financially evaluate Amgen's operational efficiency, and discuss how this model may affect the CRO industry.
Is The FSP Model RBM-Ready?
One of the most efficient and successful ways in executing RBM involves internalizing centralized monitoring activities, and outsourcing on-site monitoring (see this article for details). Amgen's FSP model utilizes the 'Hub and Spoke' structure by establishing internal Amgen 'hubs' to oversee clinical trial activities, and 'spokes,' typically outsourced to a CRO, to execute groundwork activities, such as on-site monitoring [1].
Amgen's FSP model closely resembles successful RBM business infrastructures, as Amgen is employing centralized medical data and trend reviewers to uncover signals and triggers for on-site monitoring visits on lower risk categories. However, it is apparent that Amgen is following patchwork that other biopharmaceutical enterprises have implemented by employing numerous personnel (rather than one) to execute centralized monitoring, a rare skill set that is highly desired in this industry.
Is Amgen Actualizing Financial Efficiency in RBM?
Amgen is implementing this model on 13 studies, with 3,505 study sites, and over 22,000 subjects, according to Adrian Otte. We evaluated Amgen's activities financially to uncover whether Amgen's models are impacting operational efficiency. Figures 1, 2 & 3 delineate Amgen's ROA & ROI and cash flow per share ratios on an annual basis [2].
Figure 1 illustrates that Amgen's ROA figures have declined overtime, which suggests that the enterprise is utilizing its assets less effectively to generate a profit. Moreover, Figure 2 demonstrates that Amgen's Operating ROI figures have diminished. However, Figure 3 delineates that Amgen's cash flow per share has increased, which indicates that Amgen can use more cash towards R&D investments.
So, why do Figures 1 & 2 contradict the notion that Amgen is improving operational productivity through its FSP RBM model? Several possibilities include the fact that Amgen's bountiful R&D pipeline of products are moving into later phase trials [3] (increasing R&D costs), recent acquisitions, and Amgen hasn't yet rolled out RBM on all of its trials. However, the most important facet involves the fact that monitoring represents a fraction of overall R&D costs. How much capital per year can Amgen save on RBM? If Amgen is able to reduce monitoring costs by 25%, Amgen can save less than $90 million/year, which represents a 2% reduction in total R&D costs [4, 5]*.
So what is a good measure for RBM outcomes? While cost savings is important, the impact that RBM has on data quality is a more important outcomes measure.
How Will the FSP Model Impact the CRO Industry?
If Amgen is able to realize cost savings and data quality improvements in its FSP model, it is likely and eventual that other large biopharmaceutical enterprises will follow suit in mimicking Amgen's RBM infrastructures. What will this mean for CROs? Potential threats include the risk that large biopharmaceutical enterprises will in-source an array of supplemental services (such as medical review, biostatistical analysis, protocol development), and continue to outsource on-site monitoring and project management, but, at reduced capacities (since on-site monitoring visits are expected to be reduced). For CROs, this can impact revenue. Nonetheless, CROs are starting to create additional revenue sources from implementing IT solutions that support RBM.
Is Amgen Doing it Right?
It appears that Amgen has positioned its business infrastructures for successful RBM, however, financial data indicates that RBM has a minimal impact on overall R&D cost savings. Scalability and the learning curve will demonstrate overall efficiency outcomes in the long run. Additionally, improvements in subject enrollment activities, and efficient protocol design will result in noticeable clinical trial and operational cost savings.
* Assumes that clinical trials represent 40% of total R&D costs [4], and monitoring represents 22.1% of clinical trial budgets [5].
[1] http://digital.findpharma.com/nxtbooks/advanstar/pe_201101/index.php?startid=44#/42
[3] http://www.amgen.com/science/pipe.html
[4] http://www.manhattan-institute.org/html/fda_05.htm
[5] http://www.isrreports.com/product/2014-cro-market-size-projections-2012-2018/


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Heavenly Valley River Vacation Rentals Vacation Rentals(2)
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perfect for extended family reunion for 14
I just returned from a 4 day ski trip with my siblings and kids for a total of 14. The location is very convenient to California lifts on Heavenly Mt. House is in mint condiiton and plenty to do for all ages, between ping pong, pool table, jacuzzi and dining in the game room for 14+. The house is in immaculate conditon, situated in a very quiet mountain site. Owner takes well care of the property and makes sure all your needs are met. I definately would be back to this property. Its just far enough out of town for quiet experience but a quick 10 minutes to the casinos and restauarants. 4 feet of fresh snow while we were there also helped.


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The Department of Foreign Affairs in Ireland is considering a proposal to give hefty discounts to visitors to the country with Irish roots.
The plan is simple. If you're Irish then you will qualify for discounts at some of Ireland's top visitor attractions.
Each visitor with Irish ancestry will be eligible for a Certificate of Irish Heritage and can use this to make their way around Ireland on less money than those who don't have any Irish heritage.
The proposal suggests that the Certificate of Irish Heritage be a small credit-card style card that visitors can carry in their wallets with them.
Although it won't entitle them to any legal rights or even Irish citizenship it will allow for deep discounts at some of Ireland's top tourist destinations.
The idea came from the Department of Foreign Affairs but the execution of the plan will be operated by a private company.
At this time Foreign Affairs Minister, Michael Martin, is inviting firms to send in applications on how to operate the project.
Currently anyone born in Ireland or born abroad with an Irish parent or grandparent can qualify for Irish citizenship.
However the Certificate of Irish Heritage will extend beyond Irish grandparents.
Once a person can prove their Irish ancestry - either by producing a legitimate birth certificate or church records of death, even a marriage or baptism cert of even land records or a will- then they will be eligible for the Certificate of Irish Heritage.
The idea stems from the Global Irish Network conference that took place in Dublin last year which took place to see how to connect the 70 million Irish Diaspora across the globe.
The program is to run on a trial basis for a year and if successful will be renewed annually for up to five years.
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Kyoto Quick Facts
Language of Instruction
Japanese and English
Fields of Study
Japanese language, humanities, and social sciences.
Host Institution
Associated Kyoto Program (AKP) Center
Doshisha University
Program Dates
Fall semester: early September to mid-December
Spring semester: early January to late April
Faculty Liaison
Peter Flueckiger
Associated Kyoto Program
Kyoto offers ample opportunities to experience both classical and contemporary Japanese civilization. Japan's capital from 794 to 1868, Kyoto's rich textures of ancient and modern embody Japanese culture and spirit.
The Associated Kyoto Program (AKP) is co-sponsored by several major American colleges and universities: Amherst, Bates, Bucknell, Carleton, Colby, Connecticut, Middlebury, Mount Holyoke, Oberlin, Pomona, Smith, Wesleyan, Whitman, and Williams. The program accepts approximately 45 students from the member institutions each year and utilizes facilities at Doshisha University.
Academic Program
The academic year is divided into two semesters of 12 weeks each. Each semester all students take intensive Japanese language, which is taught at a number of different levels by Japanese instructors (2.0 Pomona course credits). In addition, each semester students select two classes from at least five available electives (1.0 Pomona course credit each).
The elective courses are taught in English by visiting American faculty members from AKP member institutions and scholars who reside in Kyoto. Specific courses vary from year to year in accordance with the availability of staff, but the choices usually include art history, economics, literature, history, politics, and religion. Students may make individual arrangements to take non-credit classes in Japanese traditional arts and crafts at their own expense. Participants are also encouraged to join undergraduate activities at Doshisha University.
Living Arrangements
Students live and take their meals in local homes. Students are responsible for paying the program deposit to AKP directly and will be refunded directly, in yen, at the start of the program.
Number of Students
Approximately 2–4. Pomona students are part of a national applicant pool. Total group approximately 45.
- Completion of elementary Japanese (Japanese 1b), or the equivalent.
- Completion of one course on Japan, preferably in pre-modern Japanese history.
- 9.0 GPA in Japanese courses and a 9.0 GPA overall are required.
Pomona recommends History 60 for the history requirement. Students are also encouraged to take one of the following: Art History 151 (Scripps); History 167 or 168; Japanese Literature in Translation (JPNT) 170, or any other JPNT course; or Religious Studies 104.
Notes on Application Process: The Associated Kyoto Program has an early application deadline for the fall and academic year; AKP application is due in late January. Applications for the spring semester are due in September. The application process also includes a one-hour interview with a visiting AKP representative. Students must submit a copy of a valid passport at the time of application.
Please refer to the Application Deadline page of the OSA's website to learn our internal application due date. Though the hard-copy AKP application is due in the OSA in mid-December, the Pomona Application due date is the same as all other approved fall programs (mid-February).
Internet Link


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Food is often a highlight of any great vacation, so on the days youre not traveling this summer, why not get a taste of exotic locations with an itinerary of new destination cookbooks? With vivid photography and elaborate narratives, the attractive tomes we toured provide multisensory escapes to foreign soil, including Thailand, Italy, the Caribbean, Paris and Peru. We selected our favorite recipes from each for you to try at home, too. Bon voyage and bon appetit! Luggage and passport not required.Thailand: The Cookbook By Jean-Pierre Gabriel, Phaidon Press, $49.95Encyclopedic in size and in its information, which covers culinary history, guidance on ingredients and cooking technique instruction, Thailand: The Cookbook features a whopping 500 recipes from various regions of the exotic Southeast Asian country. Three years in the making, the hardback is just as much a photo tour as it is a cookbook, as it was written by Brussels-based photographer and food writer Jean-Pierre Gabriel. Find all ingredients needed at local Asian markets, such as Nguyen Loi Oriental Supermarket (5302 E. Belknap St., Haltom City, 817-831-4778, www.tnlsuperfood.com). Caribbean Potluck: Modern Recipes From Our Family Kitchen By Suzanne & Michelle Rousseau, Kyle Books, $24.95Jamaican sisters Suzanne and Michelle Rousseau, official culinary hostesses for the Jamaica Tourist Board and creators of the popular blog and TV show Two Sisters and a Meal ( www.2sistersandameal.com), share more than 100 colorful recipes in their first cookbook, Caribbean Potluck: Modern Recipes From Our Family Kitchen. The sisters island-hopped the Caribbean to incorporate flavors from as far away as Trinidad and Tobago, giving readers traditional one-pot meals like Jamaican oxtail and beans, as well as modern twists on classics like jerked chicken and cashew spring rolls. Learn the ingredients that make up a Caribbean cupboard (lots of coconut milk and rice), tips for crafting Caribbean cocktails and even how to entertain, island-style. For the two recipes shown here, note that the spicy Scotch bonnet chile pepper is closely related to the equally hot habanero, and the latter provides for a suitable substitute. Ceviche: Peruvian Kitchen By Martin Morales, Ten Speed Press, $30In the first major Peruvian cookbook published for a U.S. audience, author Martin Morales delivers more than 100 recipes in Ceviche: Peruvian Kitchen. They include dishes he grew up with, historic Peruvian meals, and fusion dishes created with Spanish, Italian, African, Chinese and Japanese influences. As expected from the books title, fresh and healthy seafood is the star in this jewel-tone photograph-filled production, which features show-stopping plates like drunken scallops, salmon tiradito and the sea bass ceviche (recipe shown here), the most popular dish at Morales much-acclaimed London restaurant that shares the books name. We also love Morales homemade helados, ice creams that come with options for flavor variations, like avocado or the Peruvian lucuma fruit. (Note: limo chiles can be ordered from Central Market stores by calling the produce manager, but a substitute is the red jalapeño.) Extra Virgin: Recipes & Love From Our Tuscan Kitchen By Gabriele Corcos and Debi Mazar, Clarkson Potter, $32.50Like oil and vinegar, husband and wife co-authors Debi Mazar and Gabriele Corcos are shining opposites shes a sassy New York City actress; hes a big-hearted Italian raised in Tuscany. Yet readers will be inspired by the couples delicious chemistry in Extra Virgin: Recipes & Love From Our Tuscan Kitchen, the first cookbook for the Cooking Channel celeb chefs and ambassadors of contemporary Tuscan cooking. Expect rustic Italian cuisine not over-sauced, over-cheesed or overdone, but simple, fresh and accessible. Standout recipes from the list of 120 include grilled apricots with goat cheese ricotta, white bean and pancetta bruschetta, and skillet eggplant Parmesan, shown here. We also love that entire chapters are dedicated to risotto, vegetables and drinks, the last of which includes an invigorating limoncello spritzer.My Paris Kitchen By David Lebovitz, Ten Speed Press, $35Author and food blogger David Lebovitz spent nearly 13 years at Alice Waters Chez Panisse in Berkeley, Calif., before leaving to pursue a career in cookbook writing. His move to Paris a decade ago, for which he packed not much more than his laptop and a skillet, has resulted in his latest cookbook, My Paris Kitchen, his documentation of the culinary cultural shift happening in France that comes with equal parts personal stories of entertaining in his tiny apartment and French-inspired recipes that reflect how Parisians eat today. Readers will find instruction for timeless French fare like coq au vin and croque-monsieur, but also smoky barbecue-style pork, wheat berry salad with root vegetables and duck fat cookies. Serve the onion tart, shown here, with rosé over ice, per Lebovitzs recommendation.
Serves 2
4-5 orange and red spur chiles, chopped
4-5 cloves garlic, chopped
2 tablespoons vegetable oil
7 ounces boneless, skinless chicken breast, cut into bite-sized pieces
2 1/4 cups sliced bamboo shoot strips
2 tablespoons fish sauce
1 teaspoon granulated sugar
4-5 kaffir lime leaves, torn
1 handful holy basil leaves
1 red spur chile, diagonally sliced, to garnish
Steamed jasmine rice, to serve
1. With a pestle, pound the chiles and garlic together in a mortar until smooth.
2. Heat the oil in a wok over medium heat, add the chile-garlic mixture, and saute for 1 minute or until fragrant. Add the chicken and stir-fry 3-4 minutes or until the chicken is cooked. Add the bamboo shoots and stir-fry for 1 minute. Season with the fish sauce, sugar and lime leaves, and stir-fry for 3-4 minutes until thoroughly combined. Garnish with the basil leaves and sliced red chile, and serve with rice.
Serves 4-6
For the molasses glaze:
3 tablespoons molasses
2 tablespoons tamari sauce
6 tablespoons hoisin sauce
1⁄4 cup Thai sweet chili sauce
1⁄4 cup rum
6 allspice berries
1 inch fresh ginger, peeled and sliced
2 tablespoons chopped fresh thyme
5 tablespoons honey
5 tablespoons brown sugar
1 cup orange juice
1⁄4 cup distilled white vinegar
For the ribs:
1 bay leaf
3 inches fresh ginger, peeled, plus 2
tablespoons peeled and grated fresh
12 whole garlic cloves, plus 4 cloves
garlic, chopped
1 bunch fresh thyme
1 whole Scotch bonnet
1 bunch scallions (or green onions),
plus 3 scallion (or green onion)
stalks, chopped
8 allspice berries
Sea salt
4 pounds baby-back or pork ribs
1 tablespoon jerk sauce
3 tablespoons hoisin sauce
1 tablespoon honey
1⁄4 cup Asian plum sauce
1 tablespoon soy sauce
2 tablespoons sesame or peanut oil
2 tablespoons chopped fresh
1. To make the molasses glaze, combine all of the ingredients in a medium saucepan. Bring to a boil, then lower the heat to a simmer and reduce for about 20 minutes, until thickened.
2. Fill a large pot (big enough to fit the ribs) with water and add the bay leaf, 3 inches ginger, garlic cloves, thyme, Scotch bonnet, scallions or green onion bunch (leave whole) and allspice and 1 teaspoon salt. Parboil the ribs for 25 to 30 minutes, or until the bones stick out at the edges. Transfer to a platter and let cool.
3. In a large stainless-steel bowl, combine the jerk sauce, hoisin sauce, honey, plum sauce, soy sauce, sesame oil, cilantro, the 2 tablespoons grated ginger, the chopped garlic and a third of the chopped scallion stalks. Add the ribs and coat well with the marinade. Let sit in the refrigerator for at least 2 hours but preferably overnight.
4. Bring the ribs back to room temperature before cooking. Heat a grill to medium-high heat. Grill the ribs for 20 to 30 minutes, continually turning them and basting with the glaze, until sticky and dark. Alternatively, preheat the oven to 400 degrees, spread the ribs on a sheet pan, drizzle with the glaze and roast for 30 to 40 minutes, continually basting with glaze.
5. Place the ribs on a platter and add the remaining chopped scallion stalks.
Serves 8
2 large green plantains
About 3 cups vegetable or coconut oil
Sea salt
1 large avocado, pitted and sliced
1 bunch scallions
2 tablespoons fresh lime juice, or to taste
4 ounces manchego cheese, grated (about 1 cup)
1 bunch chopped fresh cilantro
1⁄4 cup Spicy West Indian Salsa Verde (recipe follows)
1. Cut off both ends of each plantain and, with the tip of a paring knife, score lengthwise along the ridges of the plantain skin; peel away the skin. Cut the plantains into 2-inch-thick pieces, and sprinkle them with salt.
2. Heat about 4 inches oil in a large pot over high heat. Once the oil is very hot, drop the plantain pieces into the oil and fry for about 2 minutes. Transfer the plantains to a plate lined with paper towels to drain. Reserve the oil in the pot.
3. Spread a clean dish cloth on a work surface, place 1 piece of fried plantain on the cloth, and fold the cloth over the plantain; press hard with the heel of your hand to flatten the plantain to about 1/2 inch thick. Repeat with the remaining pieces of plantain.
4. Once all the plantains are pressed, heat the oil up again and fry the plantains 3 minutes more, or until golden brown. Transfer to a plate lined with fresh paper towels to drain. Season with salt.
5. In a small bowl, mash together the avocado with the scallions, a pinch of salt and the lime juice.
6. Place some mashed avocado on top of each pressed plantain and top with cheese, cilantro and a generous drizzle of spicy salsa verde. Serve immediately.
Makes about 2 1/2 cups
1 cup chopped fresh parsley
1/3 cup chopped fresh chadon beni (culantro or cilantro)
1 tablespoon roughly chopped garlic
1/2 cup chopped scallions
1 bunch fresh thyme, chopped
1 1/2 cups olive oil
1/2 cup water
6 tablespoons fresh lime juice (from about 8 limes)
2 teaspoons lime zest
1 Scotch bonnet, cut in half and seeded
1 tablespoon sea salt
1 tablespoon peeled and chopped fresh ginger
Combine all ingredients and blend well.
Serves 4
1 large red onion, very thinly
1 1/3 pounds sea bass fillet (or
other white fish), skinned and
Fine sea salt (see note)
1 portion Amarillo Chile Tigers
Milk (recipe follows)
A few cilantro sprigs, leaves
finely chopped
1 limo chile, seeded and finely
1 sweet potato, cooked and cut
into small cubes
1. Rinse the onion and then leave it to soak in ice water for 10 minutes. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onion and help to keep the slices crisp.
2. Cut the fish into uniform strips of around 1 1/4 by 3/4 inch. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fishs pores. Leave this for 2 minutes and then pour over the tigers milk and combine gently with the spoon. Leave the fish to cook in this marinade for 2 minutes.
3. Add the onion, cilantro, chile and sweet potato to the fish. Mix together gently with the spoon and taste to check that the balance of salt, sour and chile is to your liking. Divide among serving bowls and serve immediately.
Note: Morales recommends using fine sea salt for making any kind of ceviche, as it is higher quality than other salts and more beneficial in cold cooking.
Amarillo Chile Tigers Milk
Tigers milk is a nickname for the lime-based Peruvian marinade used as the seafood cure in ceviche-making. This recipe is the one most often used at Morales restaurant.
Put a 1/4-inch piece of fresh ginger (cut in half), 1 small clove garlic (cut in half), 4 roughly chopped cilantro sprigs and the juice of 8 limes in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add 1/2 teaspoon salt and 2 teaspoons amarillo chile paste (found at Central Market in Fort Worth) and mix well. This will keep for 4 hours in the fridge.
Serves 8-12
Canola oil, for frying
1 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon freshly ground black
3 medium eggplants, cut into
1/4-inch-thick slices
4 cups Red Sauce (recipe follows)
3/4 pound part-skim mozzarella
cheese, freshly shredded
1 cup freshly grated Parmigiano-
Reggiano cheese, plus more for
1 1/2 cups fresh basil leaves, plus
more for garnish
Extra-virgin olive oil, for serving
1. Preheat the oven to 400 degrees.
2. In a large, heavy-bottomed pot or high-sided skillet, pour in 2 inches of canola oil.
3. Heat over high heat until a deep-fry thermometer reads 360 degrees. (You can also test by adding a small piece of bread to the oil. If it fries and browns, the oil is ready.)
4. In a shallow dish, whisk together the flour, salt and pepper. Working in batches of approximately 8 slices each, dredge the eggplant slices in the flour mixture and add them to the hot oil. Fry for 1 to 2 minutes each, until browned. Using tongs, transfer the eggplant to a baking sheet lined with paper towels to let cool.
5. In two 13-by-9-inch baking dishes, place one layer of eggplant slices. Brush each with a thin layer of Red Sauce, top with a layer of mozzarella, 2 tablespoons Parmigiano-Reggiano and a sprinkle of basil leaves. Repeat the layering two more times. Make a final layer of Red Sauce, mozzarella and Parmigiano-Reggiano.
6. Bake for 25 to 30 minutes, until bubbling and golden on top. Garnish with a final sprinkling of basil leaves and Parmigiano-Reggiano and a small drizzle of olive oil.
Red Sauce
Makes 2 cups or enough for 1 pound of pasta
1 (28-ounce) can whole peeled
2 tablespoons extra-virgin olive oil
1/3 red onion, medium diced
3 garlic cloves, cut into chunks
Pinch of hot red pepper flakes
Salt and freshly ground black
2 tablespoons torn fresh basil
1. In a food processor, or using an immersion blender, puree the tomatoes to a smooth, creamy consistency.
2. In a large saucepan, heat the olive oil over medium-high heat until hot. Add the onion, and saute 5 to 6 minutes, or until soft.
3. Add the garlic and cook for 2 to 3 minutes, until you see the color start changing. If youd like to make the sauce spicy, add the red pepper flakes.
4. Add the tomatoes, and season with salt and black pepper to taste.
5. Reduce the heat to medium-low and simmer for about 30 minutes.
6. Strive for balance in the consistency of the sauce. It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat.
Serves 6
1 pint raspberries, plus more for garnish
1/2 cup limoncello, chilled (recipe follows)
1 (750 milliliter) bottle prosecco, chilled
1. In a food processor, puree the raspberries until smooth. Strain the raspberry puree through a fine-mesh strainer into a pitcher.
2. Add the limoncello and prosecco and stir. Garnish with extra raspberries and serve immediately in 6 ice-filled glasses.
Makes 3 liters
2 (750 milliliter) bottles grain alcohol
Zest of 14 lemons
4 1/2 cups sugar
1. In a 5-quart, round-mouthed glass jar, combine the alcohol and lemon zest. Tightly seal the jar and store in darkness preferably a cellar or basement for 2 weeks. When ready to make the limoncello, strain the alcohol into a large pot or bowl, discard the lemon zest, then return the infused alcohol to the large jar.
2. In a 4-quart pot, combine 1 1⁄2 liters water and the sugar. Bring to a soft boil, stirring occasionally until the sugar is dissolved. Set aside for at least 1 hour to cool.
3. Add the sugar water to the jar with the infused alcohol and seal tightly. If you notice sugar deposits at the bottom of the jar, shake it gently. Store in darkness again, for 1 month.
4. Transfer to 500 milliliter (or smaller) bottles and serve well chilled in shot glasses. Limoncello is best kept in the freezer until its ready to serve.
Serves 8 to 10
For the crust:
3/4 cup tepid water
1 teaspoon active dry yeast
2 cups all-purpose flour
3 tablespoons olive oil
1 teaspoon sea salt or kosher salt
For the topping:
4 tablespoons olive oil, plus more for
brushing over the crust
3 pounds onions, peeled and thinly sliced
10 sprigs thyme
4 cloves garlic, peeled and thinly sliced
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon granulated sugar
Freshly ground black pepper
30 Niçoise olives, or 20 larger olives, pitted
or unpitted
16 good-quality oil-packed anchovy fillets
1. To make the crust, in the bowl of a stand mixer fitted with the dough hook (or in a large bowl, by hand), combine the water, yeast and 1/2 cup of the flour. Let stand 15 minutes, until little bubbles appear on the surface.
2. Stir in the remaining 1 1/2 cups of flour, the olive oil and the salt. Knead on medium speed for 5 minutes, until the dough is a smooth ball. Oil a bowl, drop in the dough and turn it so the oiled side is up. Drape a kitchen towel over the top, and let the dough rise in a warm place for about an hour, or until the dough has doubled in volume.
3. Meanwhile, make the topping by heating 3 tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. Add the onions, thyme, garlic, salt and sugar. Cook, stirring infrequently during the first half-hour, then, as the onions cook down, stir more often, until the onions are deep golden-brown. (If they start to burn on the bottom, add more olive oil.) It will take about an hour for them to reach this stage. Stir in a few grinds of the peppermill and remove from the heat. Once cool, pluck out the thyme.
4. To assemble and bake the pissaladière, preheat the oven to 400 degrees and line a 13-by-18-inch baking sheet with parchment paper.
5. Turn the dough out onto a lightly floured surface and stretch the dough with your hands in an oval about 12 inches long. Let rest for 15 minutes.
6. Transfer the dough to the baking sheet. Pull the dough with your hands until it reaches the sides of the pan. Spread the caramelized onions over the dough, leaving a very narrow rim around the edges. Dot with the olives, lay the anchovies over the top either haphazardly or in a decorative crisscross pattern, and drizzle with the remaining 1 tablespoon of olive oil. Bake for 20 minutes, until the crust is lightly browned. Remove from the oven and slide the tart off the baking sheet and parchment paper onto a cooling rack. Brush a little olive oil over the crust and cut into squares or rectangles. Serve warm or at room temperature with glasses of rosé, iced, of course.
Serves 6
1/2 cup granulated sugar
3 tablespoons salted butter, cubed
3/4 cup heavy cream
6 ounces bittersweet or semisweet chocolate, chopped
4 large eggs, separated
Rounded 1/4 teaspoon flaky sea salt, preferably fleur de sel
1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully as, once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
2. When the caramel is a deep amber color and starts to smoke, wait a moment for it to smell just slightly burned, then remove it from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
3. Once smooth, add the chocolate, stirring gently until its melted and smooth. Scrape the mixture into a large bowl and let it sit until it reaches room temperature. Once its no longer warm, whisk in the egg yolks.
4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with a just a spoon.
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text:
Want to make a handmade costume, but not so sure about sewing? Grab these great free no sew Halloween costumes from Jo-Ann fabric. They have a pumpkin, lady bug, bat, Cat or dog, princess, and lion to choose from!
Free No-Sew Fleece Halloween Costume Patterns from Jo-Ann
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text:
The latest news in the Ruby and Rails communityGot some news to report? Send it in!
Running your own CI with Drone and Docker, building web-based RubyMotion apps with Under OS, funding for the Hello Ruby book, rubygems.org operating costs, Rails 4 assets on Heroku, and turning your text on its head with flippit all in this episode of the Ruby5.
This episode is sponsored by New Relic. New Relic gives you performance monitoring, tracking, and reporting of your web applications.
This episode covers the future of Ruby 3.0, the flip flop operator, a gem to ferry your data away, speeding up your Capybara specs, and a new place to find Ruby meet up resources.
RubyConf 2014 wrap-up, accelerating your Rails app, RubyGems.org gets redesigned, Heroku wants you to try HTTP Git, and new versions of Rails were released
This episode covers Ruby 2.1.5, the templating libraries Scribble and Curly, a statically-typed Ruby called Rubysierung and Minitest-Reporters.
Tail call optimizations, keeping migrations healthy, how raptor is so much faster, the psychology of SAAS products, and Ru for your CLI all in this episode of the Ruby5!


text:
Home ⁄ Swim ⁄ Transition & Gear Bags ⁄ Endurance 8.0 Triathlon Bag (Item #12UOGI-112026.03-171)
OGIO Endurance 8.0 Triathlon Bag
OGIO Endurance 8.0 - Serious athletes need serious gear to help them complete at the highest lecel. Smart, light, fast and durable, OGIO's all new endurance collection is designed for the athlete inside of you.
- High-Tensile strength, durable, lightweight construction
- Crush resistant molded EVA lockable armored pocket
- H20 resistant wet/dry clothes storage compartment
- 360° air flow ventilation gusset in wet/dry compartment
- Fully adjustable ventilated pack style shoulder straps with ventilated back panel padding
- Ventilated shoe compartment (holds two pairs)
- Expandable Lyrca helmet storage interior pocket
- Nutrition specific organization panel
- Large main compartment with additional end storage pocket
- Insulated hydration bottle pocket
- Durable abrasion resistant base
- High visibility liner
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text:
Farmar's 3 snaps Nets' home skid at seven
March, 8, 2012
By Mike Mazzeo | ESPNNewYork.com
From the moment the ball left his right hand, Jordan Farmar had no doubt. It was going in.
"I would've felt hurt if it went out," the Nets' backup point guard said.
The Nets had already blown an 18-point lead to the Clippers on Wednesday and were in danger of losing their eighth straight game at home. So when Farmar caught an "on-time, on-target" bounce pass from Deron Williams and let a wide-open 3-pointer fly from the right wing with less than a second remaining and the Nets down two, almost everyone in the sellout crowd at Prudential Center -- from the players to the coaches to the fans -- desperately needed it to fall.
With 0.2 ticks left, it did. And the building erupted.
Just like that, a 30-point drubbing in Miami the previous evening had been forgotten.
Brick City had upset Lob City.
AP Photo/Mel EvansAnthony Morrow and MarShon Brooks celebrate with Jordan Farmar after his game-winning 3-pointer.
"In this situation at home in front of a great crowd -- we had a big lead at one point -- but the way this win happened was perfect."
Imagine what he would've said if it hadn't.
A little over eight seconds earlier, Shelden Williams inexplicably fouled Chris Paul (22 points, 10 assists, six rebounds) 30 feet from the basket, and the Clippers point guard drilled a pair of free throws to put Los Angeles in front.
"Chris Paul is just dynamite, man," Johnson said. "He basically got me fired in Dallas, if you remember that playoff series, so I had some bad flashbacks."
But "Why Shelden? Why?!" quickly turned into "Thank goodness for Jordan!"
On the ensuing Nets possession, Johnson ran an isolation play for D-Will, but he was trapped and the ball was kicked out of bounds. The Nets got the ball back to their All-Star point guard again and he was thinking about driving, but saw Paul cheating over to help.
Farmar was open. So D-Will fed him the ball -- and Farmar did the rest.
"That was a huge shot from deep," said Williams, who finished with 21 points, 10 assists and six rebounds and improved to 13-4 vs. Paul in his career. "He had ice in his veins."
"I had just passed one up," Farmar said. "I told myself if I get another shot, I'm gonna make sure I shoot it."
He did. He made it, too.
"They were cheating a bit and taking [Deron's] space away. He had to bounce it, and he put it in the perfect spot," Farmar said. "I was a little deep, but I just wanted to keep an eye on the rim and stay with my follow-through."
The Nets held an 80-71 lead entering the fourth quarter, but it quickly evaporated because they couldn't buy a bucket. In all, they went 3-for-16 in the final period after shooting a scintillating 58.3 percent in the first half, but made 14 of 18 free throws to stay in it.
And when it was all said and done, they finally gave their fans something to cheer about.
"The Clippers drew a big crowd. It was a home-court environment. It felt like a big game. It was fun to play in." Farmar said. "When it's dead in here and there's not that many people in the crowd, it gets tough at times -- especially when we don't play well, it's hard to keep that energy to get back in the game. But it was a full crowd, the game was going back and forth, and it was fun to be a part of."
"This is the best our fans have been in a long time, and they're definitely part of the win," D-Will added.
Jay-Z and his over-the-top gold chain, Giants wide receiver Victor Cruz, right tackle Kareem McKenzie and kicker Lawrence Tynes, and Ravens running back and Rutgers product Ray Rice were all sitting courtside.
And they were treated to a dandy.
The third quarter alone featured 11 straight points by D-Will, three dunks by Blake Griffin (28 points, 17 rebounds) -- including a two-handed alley-oop flush and a baseline reverse throwdown -- and one ridiculous rejection by Kris Humphries to prevent another Griffin oop.
"I needed that," said Humphries, who played physical inside with Griffin all night and both were assessed technicals with 9:08 left in the third. "He snuck one by me at the rim earlier [on the reverse]. It felt good. I think we fed off that and just kept it going."
The Nets are 13-27, but they've beaten Philadelphia in Philadelphia, New York in New York, Chicago in Chicago, Dallas in Dallas and now the Clippers in New Jersey and trail the Knicks by 5½ games for the eighth and final playoff spot in the Eastern Conference with 26 contests remaining. They may be decimated by injuries, but it didn't matter on Wednesday night.
Shelden Williams -- inserted into the starting lineup after Brook Lopez sprained his ankle, causing him to miss at least three weeks -- gave them 15 points, 10 rebounds and a 9-for-11 performance from the free throw stripe. MarShon Brooks -- despite foolishly fouling Randy Foye on a three-point play that knotted the game at 98 -- poured in 19 points. Humphries added 12 points and 11 rebounds, while Farmar contributed 16 of the team's 34 bench points -- and the biggest shot of the game, if not the season.
"I've been on the bench. I haven't been in game-winning situations too much," Farmar said. "I'm just happy I got the opportunity and it went through for me."
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Deron Williams
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text:
PayPal IPN for DOCman
This plugin works on the fly, it doesn't conflict with DOCman upgrades, you do not need to add files again or change anything!
The one and only extension that works with DOCman itself (no need to loose your indexations and do site changes), to turn it into a powerfull and yet easy to manage system for selling files/content online!
Video Presentation Online Version 3.2.6:
Works with the latest 2.0 RC 3
We have released this component and we're happy to share it with the Joomla! Community. This component will help you sell downloads / have Pay Per Download on your site.
We have invested a lot of time, to make it as intuitive as possible for both the buyer and site administrator!
What are the benefits of using this software?
1. Streamlined order process and user experience.
2. You don't loose google indexations as our product works straight away with DOCman.
3. 24/7 support via e-mail or Skype.
4. You can use it on as many domains you want!
5. Free updates!
6. The only solution with SEO friendly urls (Google will index your order pages)
Just 3 simple steps:
1. Click Download
2. Pay with PayPal or Moneybookers
3. Download the file on your custom "Thank you" page
Simple, easy to use and reliable solution for selling downloads on your site with DOCman and this plugin.
Had several back and forth emails with Deian the developer of this product and he was so helpful getting our paypal settings right.
I can't believe the level of support he is willing to provide. If you get this component don't worry about your skill level. What ever level of support you need will be there.
Thanks To Deian for a great product.
Chinook Multimedia
Later I had a problem with missing currency, and currency symbol, the creator of this component quite happily and quickly created a version with the needed currency but not the symbol, I ended up figuring out the symbol myself and having to fix a mistake in the added currency PHP code myself (wrong value).
Although I think that in General this component is good, the support is lacking, I am currently still having problems getting the component to work correctly and so far although sending 2 emails about my latest problem to the support email of the component creator I have gotten no answer, to be honest the supporter have stopped answering me a while back during the previous issues I had with the component to which I found a workaround myself for now.
The component is easy to install, configuration doesn't seem to be hard but things are still not working as they should.
I have found no better component to integrate Paypal with Docman but again, the support is very lacking.
If you plan to purchase this extension, make sure you have the correct version of DocMan, your PayPal account is setup for IPN and that you have the patience to wait for support. And don't try to argue with him.
The extension worked with the PayPal transaction process but failed to send the download link/attachment via email to the buyer. After many request to get the one single piece of information on how to setup the IPN in PayPal I just gave up. I went and purchased Documents Seller which worked right out of the "box" and their support is superb.
I can not agree with that. I have provided you the needed support promptly and I have also provided you 7 screenshots of the whole order process working on your site, flawlessly.
The problem with your site was that you have disabled PayPal IPN, and I told you about it.
Also, the moneyback guarantee exists as stated in the license.
Since the moment of your purchase, the script was fully working, I showed that to you using my PayPal account.
I can not be held responsible for misconfiguration of your PayPal account, I told you how to fix.
PayPal decided your dispure in my favor, I hope whoever reads this thinks the same.
P.S. Good luck with "Download Seller", it does not actually check if transactions are completed, and who the money are sent to which chan be spoofed.
P.S. I would love to see deposits functionality!
Payment and delivery was efficient as well - got the download account right away.
This component does exactly what my client wanted.
A simple effective paid download tool.
I had some issues and the guy that made the component and he responded within ten minutes of my email
After a week of headaches and pressure from my client to deliver a logical and simple download site, I was able in a couple of hours to do what what was wanted.
In addition, great service, Deian was very quick and helpful adding an extra currency to the component.
Recommended component!
If you want to sell documents via docman , this is the extension for you.
Thanx again Deian!
I have had several issues to install this applic, hopefully Deian give a great support !!! You can trust this guy , I recommand !
Hello Olivier,
Just to make it clear, the problem was with your Joomla configuration and the plugin Sentinel that stopped PayPal from sending IPN requests to your page (which actually finishes the order). This problem wasn't caused by my extension. I worked hard on it and thanks for appreciating it.
The product could be improved by increase the ability to manage languages (confirmation purchase messages, and so on).
I'm happy now!
Go ahead closed eyes!


text:
Rash of Liquor Store Burglaries Force Some Owners to Put Bars Up
Updated: 05/19/2009 - Several liquor store break-ins over the last few weeks in Colorado Springs have some store owners re-thinking how they protect themselves.
Updated: 05/19/2009 - Several liquor store break-ins over the last few weeks in Colorado Springs have some store owners re-thinking how they protect themselves.
Updated: 05/19/2009 - Pueblo police say missing 42-year-old James Richard Bueno has been located and is in contact with his family.
Updated: 05/17/2009 - Two liquor stores on North Academy Boulevard were involved in two smash and grab robberies overnight.
Updated: 05/15/2009 - They say the suspect walked into the Wachovia Bank off North Academy Boulevard, demanded money from the teller and told the teller if she did not give him money he would hurt her.
Updated: 05/12/2009 - If you witness a crime, do you think you'd be able to describe what you saw? Research shows that only one in 10 of us would be able to pick out the crook from a line-up.
Updated: 05/11/2009 - The victim's family tells 11 News her name was Lisa Baumann. Baumann's mother spoke to 11 News from Illinois and told us Lisa lived in Colorado Springs with her father.
Updated: 05/08/2009 - Police say a woman caught on camera snatching another woman's purse right off her chair at a restaurant has been arrested.
Updated: 05/04/2009 - Salvator Esquivel-Castillo, 37, has been found guilty of first degree murder in the killing of Jaclyn Funderburg in July of 2007. Her body was found 11 days after she disappeared.
Updated: 04/30/2009 - A proposal to eliminate the death penalty in Colorado has cleared another hurdle.
Updated: 04/30/2009 - Vanished, without a trace for two and a half years, Rosario Olea is still missing. Colorado Springs Police say they suspect foul play in the disappearance of the Colorado Springs mother. They say they've reached a dead-end at this point in the investigation.
Updated: 04/28/2009 - He was convicted of murder, but he could soon be a free man. New evidence may clear Tim Kennedy's name. He has been behind bars for 13 years, serving life for the 1991 murders of Jennifer Carpenter and Steve Staskiewicz in Old Colorado City.
Updated: 04/27/2009 - A new analysis has found that about 10,000 drunken drivers arrested in Colorado each year are repeat offenders.
Posted: 04/26/2009 - A husband and wife are tied up at gunpoint after two male suspects forced their way into their home. The suspects escaped with cash.
Updated: 04/19/2009 - A 17-year-old Denver girl is recovering after getting a hit and run driver. It happened on Saturday night in Colorado Springs on Jet Wing Drive near East Fountain Blvd. and South Powers Blvd.
Updated: 04/20/2009 - Colorado Springs police were called out to Southwest Auto Sales on Platte Place early Sunday morning. They found an unconscious man in the parking lot there with a gun shot wound. They were unable to revive him.
Updated: 04/14/2009 - Authorities tell 11 News a second victim in an Easter day double shooting in Colorado Springs has died. Paula Ordaz, 36, died Monday. Fidencio Ordaz Gonzalez, 38, died at the scene of the shooting.
Updated: 03/31/2009 - Colorado Springs Police are investigating a possible homicide in the Skyway neighborhood.
Posted: 03/25/2009 - Pueblo police are asking for the public's help in locating a registered sex offender who allegedly sexually assaulted a child while on parole.
Updated: 03/22/2009 - Colorado Springs police say a would-be kidnapper is on the loose in Colorado Springs. Police are investigating a kidnap attempt, after a seven-year-old was nearly snatched by a stranger, on the south side of the Springs.
Posted: 03/19/2009 - A scam KKTV 11 News told you about at the beginning of this month is becoming more widespread among Pikes Peak area credit unions.
Updated: 03/20/2009 - A skull along with other skeletal remains were discovered. Now, Colorado Springs police are trying to figure out if they are connected with any of the missing persons cases in our community.
Updated: 03/19/2009 - Police say the suspect broke the window with a large rock and crawled into the store.
Updated: 03/18/2009 - A text message making its way around the community warns of gang initiation killings scheduled to happen Wednesday at unnamed Walmart stores. However, 11 News has learned it's a hoax with a long history.
Updated: 03/17/2009 - A one-time youth pastor is accused of downloading child pornography. Now, Colorado Springs police say he may have been victimizing more children recently in our community.
Updated: 07/19/2012 - It helps solve crimes to keep our community safe. Crime Stoppers, which is in desperate need of money to stay afloat, is celebrating a generous gift. Berwick Electric has donated $10,000 to keep the anonymous tip lines going in the Pikes Peak Region.


text: Katrina and her wardrobe malfunctions Loosi March 14, 2011 Actress Comments Mumbai: A small accident troubled Katrina's life, as she got in the news for all the wrong reasons. Present at an important award event, Katrina's outfit showed some major flaws. During the performance of her hit number, Read More


text:
Orthoco will be closed this Wednesday (11-26) through Friday (11-28). Orders placed after 12 noon Tuesday (11-25) will ship on Monday (12-1). Have a happy and safe Thanksgiving.
*Ground shipping for Domestic U.S. Orders Only. One case contains 10-packs.
"What a wonderful surprise!
My order arrived: that would have been enough!
A sweet note of thanks: that would have been even enough!
And then chocolate! That was more than enough!!
Thanks for making my day
and the 'magic' tape is totally amazing!!!" T.T.