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According to newyorkrangers.com, in the final game of the American Under-20 team's four game series versus Russia, Derek Stepan had a goal and an assist, giving him 1 goal and 7 assists in the four games.
Other Ranger prospects starred as well, as Ryan Bourque ended the series with two goals and an assist and Chris Kreider improved throughout the series.
...dare I say the Rangers have a number of legit prospects. Unfortunately, it's only a matter of time till Sather drains that talent to bring in an over-priced, past-his-prime superstar. I kid Glen.
Sunday, August 16, 2009
Ranger Prospects Shine in Series Vs. Russia
Posted by Kevin DeLury at 7:03 PM
1 comment :
- chris said...
You're right though- no kidding at all. Sather wants to win a cup but he's more concerned with filing seats in the short term. He goes for overpriced marquee players with limited shelf life to that end.
Bring on Messier- we will win a cup with him at the helm!
- August 17, 2009 at 12:41 PM
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Dr. Kimberly Isola, MD
Pediatric Gastroenterology
- 6400 Main St
Voorhees, NJ 08043
- 2 Locations
- (856) 751-9339
Dr. Isola works in Voorhees, NJ and 1 other location and specializes in Pediatric Gastroenterology. Dr. Isola is affiliated with Cooper University Hospital and Virtua Memorial Hospital. Dr. Isola speaks English and Spanish.
Gender: Not Available
Languages Spoken: English, Spanish
Pediatric Gastroenterology
Medical School: Not Available
*This physician has multiple office locations. See Office Information for details.

subset: commoncrawl


text:
Owner at Larson Dental Lab
Welcome to LMTmag.com, the social and information hub of the dental lab industry. Connect with industry peers and vendors, ask questions, sign up for events, review products, read LMT articles and industry news and more!
Just wondering what everyone else is using for their zirconia staining... we've been using the Tanaka system, and it doesn't seem to give us very consistent results....
Zirconia staining tips? · Frank Nagy · February 26, 2012
what seem to be the problem? I use Tanaka and works great
Zirconia staining tips? · Adam Sciuk · January 4, 2012
Zirkon Zaun Preattau staining liquids....
Zirconia staining tips? · Nikita Kakadia, CDT · April 2, 2012
i guess u shuld use empress stains works best....:)
For those who outsource zirconia. What brand are you getting milled? Have you had good/consistent results? · Mathew Ennocenti · Wednesday at 9:56 pm
I am a 3 person high esthetic lab in Janesville Wisconsin and I have y own milling center now because i was tired of relying on what zirconia milling centers...
Restoration Tips for Diamond Setting? · Mathew Ennocenti · Wednesday at 9:49 pm
I have one in my lab as we speak! I just waxed up the crown full contour around the diamond and pressed it to the diamond. I did tell the Dr. before fabricating that it would not warrented!
Exocad vs 3Shape · Eric Quas · March 8 at 10:48 am
Sorry, I thought I posted the question but apparently it did not post correctly. This is my first post to LMT. I've been researching the purchase of a...
Average hourly wage for a pick-up and delivery driver: $10.61.
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Need a Writer for my website FixMyLifestyle.com
Closed - This job posting has been filled and work has been completed.
Job Description
I am in an urgent need of a Blog Writer who can write on topics like AdSense, blogging, social media, making money online, marketing, travel etc.
I'll be hiring 3 best freelancers for this job.
The duration of the project would be more than 2 years provided that you must consistently perform good.
The length of each article should be more than 500 words.
Please do not copy the contents from any other websites. However, you can take reference from the internet but you must write it in your own words.
Each week you need to send two articles. The title of the articles will be discussed later with the hired freelancers.
Please note I can pay you 4 USD per article. So if a month has 5 weeks, you will earn $40 just by working a maximum of 10 hours per month.
Please do not forget to provide me links to your past work or you can upload your articles along with the cover letter. It would be best if you can provide me more than 3 samples so that I can have a better idea about your skills.
Thank You,
Vaibhav Sharan


text:
Saturday's weather for Duluth and the Northland:Chance of storms
TODAY: A cold front slowly sags south over the Northland bringing a 30 percent chance of scattered storms again. The best chance (40 percent) is around the Borderland and south of the Carlton/Ashland areas. An east-northeast wind at 5-15 mph will kick in in the afternoon and will cool temperatures down to 75 for a high and into the low 70s by the lake.
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An old piano factory in the South Bronx might not be the first place you'd look for a movie studio, but that's just where you will find the Ghetto Film School and a group of aspiring teenage filmmakers putting the finishing touches on their first movie.
Continue reading
In New Orleans, truancy is a continuing problem for schools struggling to rebuild after Hurricane Katrina. John Merrow continues his series on troubled public schools. Continue reading
Washington, D.C., schools chief Michelle Rhee closed 23 schools and fired 40 principals last summer as part of an overhaul of the public school system. John Merrow reports on one principal's reaction to Rhee's dramatic approach and how her reform efforts are faring. Continue reading
Along with Secretary of State nominee Hillary Clinton, the nominees for Secretary of Education and Secretary of Energy began their Senate confirmation hearings Tuesday on Capitol Hill. Ray Suarez reports on the process. Continue reading
What can you do with your students before January 20 to make the experience more meaningful? How can you sustain interest in politics and civics? Two teaching experts answered your questions on teaching the Obama inauguration during a 20-minute discussion. Continue reading
Question/Comment: At one point during your report on teaching job skills to at-risk urban youth, I noticed a wall behind a student displayed a list of qualities to embrace: be honest, be accountable, among others. It almost seems cruelly ironic, … Continue reading
Scientists and scientific organizations hailed President-elect Barack Obama's choice of top science advisers as a "dream team" this week. Continue reading
President-elect Barack Obama named Chicago schools chief Arne Duncan as his pick for education secretary Tuesday. Analysts examine the challenges facing U.S. schools and how Duncan's efforts to turn around troubled Chicago schools will translate to the Cabinet post. Continue reading
More college students and their families are struggling to afford tuition at public institutions due to increasing costs and state funding cuts in education. John Tulenko of Learning Matters Television takes a look at the impact of rising higher education costs in the second of a two-part series. Continue reading
Higher education costs have increased by 439 percent since 1982, according to a National Center for Public Policy and Higher Education report. NewsHour special correspondent for education John Merrow looks at the rising burden of education debt. Continue reading


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According to Young Nails' Greg Salo, the most ergonomic way to do this is with an over-grip.
How do you hold your client's hand when using an electric file? According to Young Nails' Greg Salo, the most ergonomic way to do this is with an over-grip. "The technique keeps tension out of your wrists and prevents your clients from wanting to look up at their fingers while you're working," he says. "The key is having your clients sit at an angle so you don't need to bend your wrists. The other advantage is cutting in smile lines during a backfill. Your wrists don't bump into each other and you are able to cut from one side to the other without skipping or stuttering."
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SHANGHAI (Reuters) - General Motors Co's (GM.N) new China chief downplayed concerns over the health of its relationship with Chinese partner SAIC Motor Corp, insisting they are growing closer as they look to use their business model in Southeast Asia to tap demand for no-frills cars.
Bob Socia - GM's chief since October 1 in the world's biggest car market - said SAIC's low-cost vehicle technology was important to the American's firm's push into emerging markets.
SAIC's technology for producing cars priced as low as 30,000 yuan is especially critical to GM's effort to come up with decent cars with a price tag acceptable to rising middle-class buyers in markets like China, India, and Indonesia.
"Products we're producing out of our joint-venture operations with SAIC serve up very well in emerging countries," Socia, who is also GM's head of operations in India and Southeast Asia, said in a recent interview in Shanghai. In China, he replaced Kevin Wale, who retired.
SAIC (600104.SS), China's biggest carmaker, became a 50-percent partner in GM's India operations in 2010. It nearly reversed that in October by cutting the stake to 9 percent, a move widely seen as a possible chill in the relationship.
It came as GM's sales in India fell 21 percent in the first half of the fiscal year that began in April. GM and SAIC also struggled to convert two low-cost small cars they sell in China into right-hand-drive models for India, delaying key products.
Socia and other GM executives who spoke with Reuters in Shanghai late last week would not offer specific reasons for SAIC's decision.
But they said the Shanghai-based state-owned automotive group will continue to help GM develop "value cars" for India and other emerging markets, although SAIC on Wednesday announced plans to start making cars in Thailand with local firm CP Group Co Ltd. GM is not involved in that deal.
"They (SAIC) are very active in strategic issues of the organisation; we have taken over operating control," the 58-year-old executive said of their India operations.
"I wouldn't read too much into the equity share thing; we're working very well and we will continue to work very well (with one another)."
A SAIC spokeswoman declined to comment.
Indeed, according to Socia, GM and SAIC might take the same business model - combining their respective strengths to crack emerging market demand for no-frills cars - to Southeast Asia.
"The whole ASEAN arena is ripe for that same sort of conversation," Socia said, referring to the Association of Southeast Asian Nations, a 10-country grouping that includes Malaysia, the Philippines, Singapore and Malaysia.
Of the fast-growing markets inside ASEAN, GM and SAIC are particularly interested in Indonesia and Thailand, Socia said.
Southeast Asia has long proven a tough market for GM and other western auto makers in part because it is dominated by Japanese auto makers.
In Indonesia, where Japanese brands control well over 90 percent of a market expected to generate one million car sales this year, GM is just re-starting local production.
In the second quarter of next year, it plans to reopen an assembly plant near Jakarta, which it closed down in the mid-2000s. It sold 4,624 cars in Indonesia in the first 11 months of this year.
"It's not that we cannot do it by ourselves," Socia said. "We are studying all sorts of options," including joining forces in Indonesia with SAIC.
That's mainly because GM wants to offer more products at bargain-basement prices. GM has not announced pricing for the Spin, a small car it plans to produce in Indonesia, but Socia said the boxy people mover is "the type of product that we think could do well" in the country.
"But again you really have got to find that value proposition point" in order to compete with the Japanese and make inroads in Southeast Asia, he said.
So, as in India, GM is likely to use the Wuling brand of no-frills microvans it jointly produces and markets in China with SAIC to try to crack the Southeast Asia market.
Many of those workhorse vans, which can also be used as private cars, sell for as little as 30,000 yuan and could be the model frugal emerging middle-class buyers are looking for in Indonesia and elsewhere, Socia said.
As further evidence of GM and SAIC's close relationship, Socia said the two companies are now buying more car components "together than ever before" to achieve cost savings from purchasing in greater volumes.
The two companies also just opened a new plant in the southern Chinese city of Liuzhou, where the Wuling brand is headquartered, and intend to open another plant in the Southwest city of Chongqing to produce low-cost microvans.
"The relationships that we have with our partners I think are very good," Socia said, referring to SAIC.
Socia said GM expects China's demand for passenger cars and commercial vehicles to finally climb above 20 million next year.
The overall market will likely grow "5 to 8 percent" in 2013 to 21 million vehicles, a GM estimate shows. Socia said overall car sales should total 19.4 million to 19.5 million this year. (Reporting by Norihiko Shirouzu; Editing by Neil Fullick)
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This article is part of the Seeking Alpha PRO subscriber-only research library, which covers more than 3,800 companies. Click here for more on subscribing to Seeking Alpha PRO.
SandRidge Permian Trust- Ugly Updated PV-10 Priced In?
Mar. 6, 2014 11:47 AM ET | About: SandRidge Permian Trust (PER), Includes: CHK, CHKR, SD, SDR, SDT This article is now exclusive for PRO subscribers.


text:
Can a mobile home be moved
Jamie_LAJanuary 4, 2010
approximately 15 miles with all the contents still inside? Our landlord is moving our rental to other land they own, and she tells us we don't have to pack anything, just remove anything that could 'fall', such as anything on walls, tv's, etc. So, my question is, can they move us without us having to pack up? Oh, we have 16x80.
Unless you want everything in the kitchen and bathroom cabinets falling out you need to fill up the spaces with linens and/or pillows and fasten the doors shut. You can run a broom handle or stick through the door pulls to keep them shut or tape them shut. Just be sure the tape you use won't take the finish off the cabinets when you pull it off.


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$2 Million to Shriners Hospitals for Children!
May 7, 2014 by DONFDN
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Be sure to visit the My Gift Program booth at Supreme Session!Continue Reading →
March 24, 2014 by DONFDN
If you shop at Amazon.com, you can also help the Daughters of the Nile Foundation help children!!Continue Reading →
There's still time to be part of the TOUR!
February 5, 2014 by DONFDN
Love For the Children Tour shirts available!Continue Reading →
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Raise One Million Dollars – One Dollar at a Time!Continue Reading →
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The Daughters of the Nile Foundation is a 501(c)(3) nonprofit public corporation which maintains a permanent endowment fund to benefit Shriners Hospitals for Children®. All monetary donations promote, support and maintain the philanthropic endeavors that enhance the medical care and treatment of the patients in the Shriners Hospitals for Children®.


text:
Jai Courtney has been cast as everyman hero John McClane's son Jack in the fifth movie in the franchise, A Good Day to Die Hard.
The new film, which will be directed by John Moore, will be set in Moscow, Russia.
Mary Elizabeth Winstead, who played McClane's estranged daughter in the last sequel, is not expected to be part of the new film, which will begin production in April (12), according to The Hollywood Reporter.


text:
When physicians at 17 Veterans Affairs Department hospitals were unable to log on to the Veterans Health Information Systems and Technology Architecture (VistA) and its Computerized Patient Record System, they discovered that was not their only problem.
The root cause of the outage was indeed
human error, more specifically, a failure to adhere to change management procedures. Jeff Shyshka, Veterans Affairs Department
About the Author
Mary Mosquera is a reporter for Federal Computer Week.
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Meet 100 women and men who are doing great things in federal IT.
Click here for the full list
Unisys Federal Systems' Venkatapathi Puvvada, this year's Eagle award winner for industry, stresses the importance of community.
Experts tell committee that business models, not technology, are the main obstacle to better sharing across systems.
Protests have delayed SEWP V, but industry experts say the contract vehicle offers agencies service and value that are hard to find.
The power of the individual informs FCW's coverage each and every day, but with the Federal 100, we take time to really spotlight and celebrate it. Get to know each of this year's winners.
The latest version of the Cybersecurity Information Sharing Act purportedly protects companies from liability and individuals from government intrusion.
Popular CIO is headed for the private sector.
The Census Bureau hasn't established a time frame for its cloud computing plans, including testing for scalability, security, and privacy protection, as well as determining a budget for cloud services.
President Obama's proposal to boost government coordination with the private sector got a warm welcome in the House Homeland Security Committee.
The spy agency wants to better integrate cybersecurity into its traditional human intelligence operations.
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$3,188 4 bed 26475 Dodd Blvd, Lakeville MN, 55044
Previously listed: $3,188 4 bed
26475 Dodd Blvd, Lakeville, 55044
Commute to Downtown Lakeville
4 bed
This apartment is in Lakeville.
26475 Dodd Blvd has a Walk Score of 3 out of 100. This location is a Car-Dependent neighborhood so almost all errands require a car.
The closest school is Glory Academy.
The closest restaurant is End Zone Bar & Grill.
26475 Dodd Blvd is near Antlers Park, Orchard Lake Beach and Oak Shores Park.
Lakeville Another Great listing From Renters Warehouse and Aric Berg..Amazing custom designed contemporary built. Two double garages. Attached garage has heat amp; AC. This unique country estate includes horse stables. wrap around floor to ceiling windows, a wrap around deck, main floor entertainment ro... To learn more please email Aric with Renters Warehouse or call toll free at (888) 302-9072 ext 191427. Fireplace, Large Dogs
No reviews found. Be the first to write a review.
Owner/manager tools | Report bad listing | From RentDigs.com
Lakeville, Minnesota, 55044
Almost all errands require a car.
Score Details
Explore how far you can travel by car, bus, bike and foot from 26475 Dodd Blvd.
View all Lakeville apartments on a map.
Popular apartment searches include fireplace, single family and hardwood floor. View all Lakeville apartments and rentals.
26475 Dodd Blvd is in the city of Lakeville, MN. Lakeville has an average Walk Score of 13 and has 55,954 residents.Learn More About Lakeville


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NYC's Pathogen-Riddled Rats
October 15, 2014|
Researchers find more than a dozen brand new viruses lurking in rodents inhabiting the Big Apple.
October 15, 2014|
Researchers find more than a dozen brand new viruses lurking in rodents inhabiting the Big Apple.
October 15, 2014|
Genes acquired from bacteria contributed to the origins of archaeal lineages, a large-scale phylogenetic analysis suggests.
October 13, 2014|
What researchers are learning as they sequence, map, and decode species' genomes
October 12, 2014|
Researchers have sequenced 360 varieties of the tomato plant to create a comprehensive map of the evolution of the fruit from its wild form to the modern varieties.
October 9, 2014|
Mitochondrial mutations inherited from the mother can shorten a mouse's lifespan.
September 29, 2014|
Researchers have created a line of model mice that naturally express Cas9, paving the way for rapid precision gene-editing.
September 29, 2014|
A campaign to build a direct-to-consumer genome sequencing service pulls the plug after two days of fundraising.
September 25, 2014|
Documenting the epigenetic landscape of human innate immune cells reveals pathways essential for training macrophages.
September 22, 2014|
DNA analysis points to a third progenitor group for modern Europeans.
September 18, 2014|
Scientists show how roundworm daughter cells remember the histone modification patterns of their parents.


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Upcoming events March 27-April 18
Saturday, March 27
An informational "Passport Day" will be held from 10 a.m. to 3 p.m. today (Saturday) at the Hubbard County License Bureau, located on the first floor of the courthouse.
Bureau personnel will provide passport information to U.S. citizens and accept passport applications.
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You will need your subscription account number and phone number. Not sure if you have an account? Email us at email@example.com and we can help you.


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Wednesday minicamp report: DeAngelo Hall made a nice interception on a good day for the defense.
Redskins Talk
The Washington Redskins responded to a ruling from the U.S. Patent Office in a statement.
Jason Hatcher will be out 4-6 weeks with a knee injury which he plans to get scoped by Dr. James Andrews.
DeSean Jackson is learning how he fits in with the Washington Redskins, but if the new WR can catch deep passes, he will fit in just fine.
Check out all the latest news on the Redskins by using Redskins Pulse!


text:
Reproduction Military WWII Browning® Hi-Power® Holster
Item # WX2-210231
- Google+
- Details & Specs
Reproduction WWII Browning® Hi-Power® Holster. A collector's classic that turns back time!
A faithful re-make in beautifully finished heavyweight leather. Turn back the clock with this authentic-looking Reproduction Holster. Spare mag pouch on front, under the protective flap with strap and metal stud. 2" belt loop.
A must-have for the collector and re-enactory!
!!! Limited Quantities !!!
- Reviews
Reproduction Military WWII Browning Hi-Power Holster is rated out of 5 by 3.Rated 5 out of 5 by kndablu from Perfect fit Holster is well made with think leather. Fit was a little tight at first. The leather is nice and stiff so latching it and unlatching it takes some getting used to. No biggie. I coated it with mink oil and worked it like a baseball mitt a couple of times. It has loosened up a bit and will get better with use.Date published: 2015-02-09Rated 5 out of 5 by STEPHEN T from Just bought a high power pistol, and I had to accessorize. Very nice.Date published: 2013-03-01Rated 5 out of 5 by PAUL / CLAUDIA from Just what I wanted and what was presented on the website.Date published: 2012-10-09

 Would a Star Model B pistol fit this holster?

Asked by: David

 Unfortunately we do not have all models of handguns available to test fit in our holsters. Please contact customer service at 1-800-888-5222, and we can try to assist you finding an appropriate holster for your handgun.
Answered by: Customer Service

Date published: 2015-02-03

 Will this fit a Browning 40 high power with front and rear adjustable sights?

Asked by: Gabe

 Unfortunately we do not have all models of handguns available to test fit in our holsters. Please contact customer service at 1-800-888-5222, and we can try to assist you finding an appropriate holster for your handgun.
Answered by: Customer Service

Date published: 2014-11-25

2015-03-28T19:41CST

bvseo_cps, prod_bvqa, vn_cps_3.1.1

cp_1, bvpage1

co_hasquestionsanswers, tq_2

loc_en_US, sid_210231, PRD, sort_recentAnswersFirst

clientName_sportmansguide

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Reproduction U.S. M1 Garand CaseNon-Members $119.99 Buyer's Club $107.99


text:
Office Chairs
Office Furniture
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Bush Industries Series A Desk Shell
Bush Industries Series A Desk Shell
Weights & Dimensions
|Desk Type: Desk shell
|Top Finish: 1: Cherry
|Top Finish: 2: Oak
|Gloss Finish: Yes
|Edge Detail: Banded edge
|Number of Items Included: 1
|Stain Resistant: Yes
|Style: Industrial
|Design: Standard desk
|Cable Management: Yes
|Keyboard Tray: No
|Drawers Included: No
|Drawer Pedestal Included: No
|Exterior Shelving: No
|Cabinets Included: No
|Handedness: Both left and right
|Scratch Resistant: Yes
|Casters Included: No
|Hutch Included: No
|Treadmill Included: No
|Cork Back Panel: No
|Modesty Panel: Yes
|CPU Storage: No
|Light Included: No
|Finished Back: Yes
|Modular: No
|Lifestage: Adult
|Application: Professional office
|Commercial Use: Yes
|Country of Manufacture: United States
|Weight Capacity: 200 Pounds
|Solid Wood Construction: No
|Recycled Content: Yes
|Assembly Required: Yes
|Tools Needed: Hammer and screwdriver
|Additional Parts Required: No
|Product Warranty: 10 years
|EPP Certified: Yes
|CARB Compliant: Yes
|ANSI/BIFMA Compliant: Yes
|GSA Approved: Yes
About the ManufacturerBush Furniture manufactures a large selection of commercial office, home office, home entertainment, and bedroom furniture. The wide variety of the Bush Furniture collection includes home entertainment centers, plasma and standard TV stands and desks.
Bush Industries Series A Desk Shell
Still have questions about this product? We're here to help
Customer Reviews
|5 star
|4 star
|3 star
|2 star
|1 star
Great desk for the money, but some minor tips and warnings.
Steven from Milwaukee, WI– Verified Buyer
Great deal from Wayfair with the free shipping. Fedex delivered it as close as they could to the back door of my house, and the boxes were wrapped in plastic, which was greatly appreciated.
Nice for the price
Sue Medrano from CA
The is a great intermediate piece if you are looking for a simple, no drawers desk this size and want something that looks better than a typical utility table and blends in with solid wood furniture-- and you don't want to spend a whole lot. I got this to form an L arrangement with an antique desk in a room with various other pieces stained in varying shades of the color of this desk. Although the black legs give it away it, it blends in fine.
Ryan from Champaign, IL– Verified Buyer
The desk has proven to be an excellent purchase. I'm an engineering student and having a dual monitor setup along with plenty of work space for books/laptop/tablet is not an issue on this desk. I was somewhat worried about the arrival condition because some had mentioned shipping issues. My box came packed extremely well and the contents were laid out nicely with styrofoam inserts to protect them from moving. It was easy to assemble on my own some parts were a bit heavy but to me that's a good thing as the desk feels extremely sturdy. Couldn't be happier...
Service and product couldn't be better
skip from Alexandria, VA– Verified Buyer
Workmanship, fit, and finish is A+. There were no scratches, dents or other imperfections in any of the pieces. All the parts fit perfectly. No parts were missing. The cable routing channels are a bit flimsy, but, hay, they do the job.
So spacious!
Kay from Jenkintown, PA– Verified Buyer
In our office, we have desks that are about half this size and they are just too small to work on. We ordered this one and it is fabulous (and it still matches our old ones!). I wish that it had a supply tray, but with all the space, I can get a desktop organizer. It was very easy to put together and very sturdy. I would definitely recommend for any office. There is a hutch attachment if you want more storage space.
good desk
Le from state college, PA– Verified Buyer
Very sturdy and large
Office Desk
Catherine from Smithtown, NY– Verified Buyer– Top 500 Reviewer
This desk is very well made, easy to assemble and fits perfectly for the space and computer that it was bought for.
great desk
Ao Chen from Weehawken, NJ– Verified Buyer
I like this desk, exactly what we were looking for. I have two monitors, and this desk is large and sturdy enough for my study and work. highly recommend it.
Mark from North Liberty, IA– Verified Buyer
Just what I needed. Lots of room easy assembly. Love the addition of the cable trays underneath. Two computers and 4 monitors fit great.
Computer Desk
Jane from WI– Verified Buyer
I am happy with the quality and price paid. Provides generous work space and works out well in a small office connecting with other desks.
OUR SKU # BU2248Series A Desk Shell is also sometimes listed under the following manufacturer numbers: BSHWC25572, BSHWC57472, BSHWC84872, BSHWC94472, WC14372, WC14572, WC25572, WC57472, WC64372, WC84872, WC94472


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Nov. 24, 1964 R. A. MORCK ETAL 3,158,485
PREPARATION OF BAKED FOOD PRODUCTS Filed Oct. 10, 1960 6 Sheets-Sheet 2 IN VEN TORS P04 n/vp A. 0709:? 075406 CT Head/5 1 B BY Dawn H4 M045? T W 5m ATTORNEY Nov. 24, 1964 R. A. MORCK ETAL PREPARATION OF BAKED FOOD PRODUCTS Filed Oct. 10, 1960 6 Sheets-Sheet 3 TIC'JI- T1 qflEl.
I N V EN TORS 90L AND H. Mace/r M5405 C. H/mms M. Maze) flTTOR/VEY Nov. 24, 1964 R. A. MORCK ETAL 3,158,486
PREPARATION OF BAKED FOOD PRODUCTS Filed Oct. 10, 1960 6 Sheets-Sheet 4 IN V E N T0 RS IP04 4m: ,4. MOECK M640: 6. Heme/s BY DA wn I44 07/4451? TTOAWEY Nov. 24, 1964 R. A. MQRCK ETAL PREPARATION OF BAKED FOOD PRODUCTS 6 Sheets-Sheet 5 Filed Oct. 10, 1960 Nov. 24, 1964 R. A. MORCK ETAL 3,153,486
PREPARATION OF BAKED FOOD PRODUCTS Filed Oct. 10, 1960 6 Sheets-Sheet 6 IN V EN TOR3 Roma/v0 ,4. Mom'x M5405 C! Haze/s BY DAVID 14/07/4451? United States Patent PREPARATZGN @F BAKED 580D PRGDUCTS Roland A. Morel, Gien Rock, Meade C. Harris, Rutherford, and David W. Miiier, Fair Lawn, NJL, assignors to National Biscuit Qornpany, a corporation of New Hersey Filed Get. it rare, Ser. No. 61,456 Claims. (Ill. 99-86) This invention relates to improvements in the art of baking, and more particularly relates to novel baking mixtures and baked food products, and novel means for preparing such baking mixtures and food products.
In the description that follows, the present invention will be described in connection with the production of baked cookies. It is to be understood, however, that the invention is intended to apply generally to the production of baked goods such as biscuits, cookies, crackers and the like, and the materials that appertain to the various stages in the production of such baked goods, as Well as to the production of other foods such as breads, cereals and animal foods.
For convenience, the invention will be described in connection with the production of cookies, but it is to be understood that it is intended that the term cookies as used herein refers generically to the broad class of baked goods such as biscuits, cookies, crackers and the like and that the use of such term is not intended to be restrictive in any way.
In the present practice of producing cookies, generally a cream mass is formed by mixing sugar, shortening, and water in the proper proportions. Other ingredients may be added to the cream mass, such as nutritional, flavoring or leavening agents. The cream mass is then mixed with flour in an amount suflicient to make a dough of the proper consistency. Thereafter, the dough is either sheeted and cut into cookie forms or formed in a rotary machine. If the dough is soft enough it can be put into a wire cut machine to provide measured globules of dough. The dough is then suitably baked to form the desired finished coolde product.
For years the above outlined procedure has been generally followed by those skilled in the art without sig nificant changes. Such innovations or modifications that were adopted were usually occasioned by either the development of improved ingredients which permitted greater latitude in the selection of materials or process conditions, or the use of improved equipment which more reliably controlled the process conditions. For the most part, however, the present process for producing cookies functions in approximately the same manner as it did years ago. That is to say, it is still considered necessary to perform certain steps, such as forming a cream mass, mixing flour to form a proper dough, and depositing the dough in suitably sheeted or shaped form onto a baking surface.
It is therefore an important object of the present invention to provide a novel method of producing cookies from which unusual and new varieties of cookies and other baked goods may emerge.
Another object of the present invention is to provide an improved cookie product having an attractive granular surface appearance which is of a character entirely dissimilar to normal cookies.
Another object is to provide an improved method of producing baked goods, such as cookies, wherein the cookie ingredients may be disposed in the cookie mix, prior to baking, in any desired arrangement or pattern.
Yet another object is to provide a new starting material for baked cookies comprising a granular cookie dough material.
3,158,486 Patented Nov. 24, 1964 Still another object of the invention is to provide an improved dough mixture comrising a new cookie dough in granular form and in admixture with suitable cookie ingredients, either in loose form or in suitably bonded compacted form, which can be stored under refrigeration until ready for use.
Other objects, features and advantages of the present invention will be apparent from the following detailed description of certain preferred embodiments thereof, taken in conjunction with the drawings in which:
FIG. 1 is a flow sheet illustrating the method and equipment employed in the practice of the present invention;
FIG. 2 is a photograph of a loose pile of unbaked cookie dough granules embodying the principles of the present invention, the granules shown being coarse sized granules;
FIG. 3 is a photograph similar to FIG. 2 but showing a loose pile of unbaked fine sized cookie dough granules;
FIG. 4 is a photograph similar to FIG. 2, showing a loose pile of unbaked intermediate sized cookie dough granules;
FIG. 5 is a photograph similar to FIG. 2 but showing a two-component baked cookie mixture comprising dough granules and nut granules;
FIG. 6 is a photograph similar to FIG. 2 but showing time-component unbaked cookie mixture comprising granules of dough, nuts and chocolate;
FIG. 7 is a photograph similar to FIG. 2 but showing a four-component unbaked cookie mixture comprising granules of dough, nuts, chocolate and coconut;
FIG. 8 is a photograph of the cookie mixture shown in FIG. 7, but disposed on a baking tray in preparation for baking;
FIG. 9 is a photograph of the upper and lower surfaces of a baked cookie product made from the starting material shown in FIG. 4-;
FIG. 10 is a photograph similar to FIG. 9, but made from the starting material shown in FIG. 5;
FIG. 11 is a photograph similar to FIG. 9, but made from the starting material shown in PEG. 6;
FIG. 12 is a photograph similar to PEG. 9, but made from the starting material shown in FIG. 7;
FIG. 13 is a photograph similar to FIG. 9, but made from the starting material shown in FIG. 2;
FIG. 14 is a photograph similar to FIG. 9, but made from the starting material shown in FIG. 3;
FIG. 15 is a photograph similar to FIG. 5, out made from a dough having no shortening;
FIG. 16 is a photograph similar to FIG. 9, but made from a dough having a high shortening content;
FIG. 17 is a photograph similar to FIG. 9, but made from a dough having low sugar content;
FIG. 18 is a photograph similar to FIG. 9, made from a dough having a high sugar content;
FIG. 19 is a photograph of a conventionally sheeted and cut cookie dough having lemon flavored and colored dough granules made in accordance with the invention with a decorative topping;
FIG. 20 is a photograph similar to FIG. 19 but using as the decorative topping a mixture of chocolate flavored and colored dough granules and lemon flavored and colored dough granules;
FiG. 21 is a photograph of a cookie made from a mixture of unfiav-ored dough granules and apricot flavored and colored dough granules;
.FIG. 22 is a photograph of a baked cookie made from a mixture of unflavored dough granules and blackberry flavored and colored dough granules; and
FIG. 23 is a wafer-thin cookie of the same granule composition as FIG. 14.
The objects of the present invention are accomplished 2 by forming a cream mass comprising at least the basic cookie components, such as sugar, shortening and water, incorporating the cream mass in flour in such proportions as to form a dry dough, comminuting the dry dough into loose, non-adherent pellets or granules, depositing the dough granules, either alone or in admixture with other cookie ingredients, on a suitable support or belt, treating such deposit with :a water solution or other suitable liquid, such as edible fats or oils, baking the so-treated deposit for a suitable period, and separating the baked product into individual cookies. This sequence of steps is preferably performed all in one continuous operation, although various subcombinaticns of the above steps may be separately performed if so desired.
According to the invention a novel cookie product is produced by adding only a portion of water and/ or other suitable liquid that is normally required in the dough forming step, and later supplementing the moisture content of the dry granular dough in the liquid treating step. In this manner, the dry dough mass possesses the requisite consistency to be granulated into the desired particulate form, and later, if necessary, can be suitably treated with Water or other compatible fluids to supply the necessary fluid balance to bring the dough into proper condition for baking.
The liquid to be used in the formulation of the dry dough of the invention may comprise Water which has been previously saturated with sugar and other minor ingredients, and mixed with shortening to form an emulsionor cream mass. Ingredients or additives, other than the basic dough ingredients, may of course be incorporated in the cream mass, the particular ingredients depending upon the final formulation that is desired. Such additives may comprise one or more of the usual leavening agents, nutritional agents, and/or flavoring additives.
As a feature of the invention, the cream mass is utilized in admixture with flour in such proportions as to attain a dry dough mixture which is amenable to subsequent dough treatment steps in preparation of baking. Although up to this point the process for making the dry dough appears to bear some resemblance to the manufacture of a conventional dough, one major difference in formulation is present.
For example, in a conventional dough containing 100 parts flour, 35 parts sugar, and parts shortening, at least about 13 parts of water are needed if the dough is to be processed with a rotary cutter. Slightly more Water is needed for a sheeted dough using a reciprocating cutter. In contrast, in the present invention approximately 10 parts of water are required.
In order to appreciate the significance of the low moisture content in the dough of the present invention, it should be realized up to now the art has consistently shied away from the use of dry dough principally because of its behavior characteristics. A very slight reduction in the moisture content of a conventional dough has a disproportionate efiect on the consistency of the dough. The reduced moisture dough tends to be crumbly and requires excessive pressure in order to remain adherent. Consequently, in conventional doughs there is relatively little flexibility in the water content.
It would seem, therefore, that a reduction in the moisture content of a dough would be a thing to be avoided. However, our investigations have been shown that satisfactory water contents can be achieved at levels substantially below that heretofore considered to be the minimum acceptable level without incurring crumble and nonadherent characteristics, provided the dry dough is utilized in granulated form, rather than in the conventional rotary cutter or sheet form.
The term dry or low moisture as used herein is intended ot apply to a dough having a moisture content not substantially greater than A of the moisture content re- A quired for the conventional processing of a dough with approximately the same ingredients.
It will be realized that the low moisture conditions involved in production of the dry cookie dough of the invention will vary, but generally the dough mixing step is carried out using 7 to 17 parts water for each 100 parts of flour, desirably 7.5 to 15 parts water, and preferably 8 to 11 parts water.
The amount of shortening to be used in the dry dough product of the invention can be varied considerably. In general, less shortening is required in the dough as the moisture content is increased. In fact, at Water levels above about 13 parts per 100 parts of flour, the exclusion of the shortening ingredient will still produce a satisfactory dough. Surprisingly, in the present invention, the complete absence of shortening results in a product of unusual taste and texture. This is considered to be a major technological breakthrough in the industry. Bakers cannot turn out a conventional cookie with a conventional dough without including at least a minimum amount of shortening. Thus the shortening content in the dough of the present invention is generally 0-25 parts per 100 parts flour, with 5-21 parts being desirable, and 12-18 parts being preferred.
The amount of sugar in the dry dough of the invention is generally in the amount between 17 and parts for each parts flour, desirably 22 to 60 parts, and prefer ably 25 to 45 parts.
Preferably, the proportions of dough ingredients are suitably varied so that a dry type of dough is formed. This type of dough is admirably suited for handling in apparatus for comminuting the dough.
After the dough has been mixed it is comminuted by suitable means, such as a conventional comminuting machine having a comminuting chamber provided With cutter blades mounted on a rotating shaft Where the dough is diced, granulated, pelletized or otherwise reduced in size. The resulting dough is a mass of discrete globules, granules, pellets or particles, which is dry and loose and in which the individual particles do not mass, lump or stick together, unless compressed. The dough granules may be suitably screened to provide a desirable fraction.
This loose mass of dough granules constitutes a new and useful composition as a starting material in the production of cookies made in accordance with the practice of the invention. It is particularly suitable for storage under refrigeration, similar to frozen foods, until such time as it is needed. Preferably, the unbaked loose mixture of dough granules and cookie ingredients is deposited on a band or tray to form a substantially uniform bed depth, which during baking becomes fused to form a baked sheet. Thereafter, the baked sheet can be suitably cut to provide cookies of various shapes and sizes.
It is to be understood that the present invention embraces the addition or substitution in the aforesaid prepared loose, dry dough granules or loose mixtures comprising dry dough granules, of additives, high energy ingredients, binder materials and other constituents to serve different requirements without significantly influencing the properties of the basic dough. For example, the basic dough composition of the invention may be used in combination with yeast in the making of bread, or in combination with meat, tomato pumice, and meat meal in the making of dog food. Diiferent formulations can also be processed with essentially the same equipment and technique.
Examples of additives that may be utilized in the granular cookie composition of the invention are nuts, seeds, candied fruits, dried fruits, fruits, candies, gum drops, peels; in fact almost anything that would impart beneficial characteristics to the baked cookie, be it texture, flavor, color, tenderness, appearance, etc.
It is desirable in the practice of the present invention that the granules of unbaked cookie granules be generally of the same particle size as the additives. However, considerable latitude in the variation of particle sizes is permitted since as a practical matter the presence of indiscriminate particles of either larger or smaller size will have little effect, if any, on the overall results. Broadly speaking the dough granules should be approximately through 5 and over 24 mesh size, U.S. Series, i.e., capable of passing through a 5 mesh screen and retained on a 24 mesh screen, desirably through 6 and over 16 mesh, and preferably through 7 and over 12 mesh.
It will be realized that the desirable sizes of dough granules can be varied widely, and that the unused fraction of dough granules can be returned and recycled to previous steps such as the dough mixing step or the dough comminution step.
The present invention provides a new concept in the continuous production of cookies in which a cookie for mulation comprising dry dough granules is deposited onto a pan, conveyor or oven band, preferably in loose particulate form, to form an unbaked cookie bed, there being little adherence between the various particles comprising the formulation and little densification or compaction thereof. In the preferred mode of practice, the cookie formulation is deposited on a moving oven band. The ingredients constituting the cookie formulation can be premixed prior to deposition on the moving band, or mixed concurrently with deposition on the baking band, or the dough particles can be deposited first and other ingredients layered over it. If desired, the dough particles can be arranged in spaced parallel rows with flavoring and/or coloring particles filling the spaces. The thickness of the unbaked cookie bed will depend on the rate of deposition and the relative rate of movement between the cookie particle dispenser and the oven band.
Generally speaking, the cookie dough and cookie ingredients, as the case may be, are separately reduced to the desired granule size beforehand, and mixed together to form a homogeneous mixture. Naturally if the cookie product is to be an all-dough cookie, there is no neces sity for admixing other ingredients. Preparation of the grandular cookie mixture may be accomplished in any one of a number of equipments for mixing different materials. In practice, the granular dough and other ingredients may be mixed and simultaneously deposited onto a moving oven band to form a bed or a layer. This can be followed by the deposition thereover of any number of layers of other ingredients or decorating materials, if so desired.
Any suitable apparatus capable of providing a satisfactorily mixed granular dough product may be used, preferably one which recommends itself to mixing the desired cookie ingredients and which is susceptible of application with various types of additives and is adapted to various adjustments.
Thereafter, as a feature of the invention the bed of cookie material may be either baked or preferably liquid treated prior to baking as by water spraying or by sprinkling the unbaked cookie bed with an edible fat or oil. Normally the amount of water used is that which will bring the water level of the dry granules up to that of a normal cookie dough, having approximately the same proportions of ingredients although smaller or larger amounts may be used if so desired. This treatment softens the dough to a certain degree so that upon subsequent baking the particles are fused together and a more tender product is obtained. Thereupon, the thus prepared cookie material is baked in a normal manner to produce the baked cookie sheet. This cookie sheet can then be suitably subdivided into smaller pieces to produce the finished baked goods.
An unusual feature of the present invention is the unique appearance of the baked cookie which combines beauty, look and texture into a single commodity. The particles comprising the baked cookie are surface bonded to adjacent particles to form a unitary mass having an uneven, crumbly, pebble-like surface appearance in which the individual identities of the surface particles are preserved. The individuality of these surface particles makes the composite alive with color and adds the final touch of unusual color, texture and appearance.
As illustrated in FIG. 1, an exemplary apparatus to be used in the practice of the invention may comprise a continuous mixing vat or chamber in having connected thereto a suitable number of conduits, such as 11, 1.2, 13 and 14,, for the introduction of the basic dry dough ingredients from a flour chamber 15, a cream chamber 16, a shortening chamber 1'7 and a water chamber 18. Th ports 11, 12, 13 and 14 are suitably valved by means of valves, lla, 12a, 13a and 14a, respectively, in order to facilitate changing the proportions of the basic ingredicuts and making any desirable adjustments that may be necessary during the course of production. Alternatively, the ingredients of the cream mass may be roughly premixed by introducing measured amounts of the ingreclients into the mixing vat it? in proper proportions to form a dry dough before the flour is introduced.
The dry dough mix is discharged from the end of the mixer lit in bulk form into a conveyor apparatus 20 by such means as a motor-driven screw or conveyor belt (not shown) into a comminuting chamber 21 where it is comminuted, preferably by means of sharp comminuting blades 22 radially mounted on a suit-ably rotating shaft 23. Any number and arrangement of bladed shafts 23 may be used, one bladed shaft being shown in the drawing. Where more than one blade shaft is used, such shafts may be arranged parallel to one another, with the blades or" one shaft operating in overlapping and interfitting relation with the blades of joining shafts. Oomminuted dough granules 24 of a desired size pass through a screen mesh 25 which preferably is in the form of a semi-cylindrical wall constituting the lower wall of the comminuting chamber 21. As illustrated in FIG. 1, the screened dough granule-s 24 may be deposited on the feed belt 26 of la sifter mechanism 27 which allows cornmlnuted dough granules Z8 of a desired s e to be deposited on a conveyor belt 29 in the form or" a dough granule bed 3%. This belt 29 is also adapted to receive at vaPious points along its length other granular dough additives 31a ifrorn feeders or hoppers 31 which are spaced along said belt. As illustrated herein, the additives 31a are deposited ahead of the dough granular 28, although other arrangements are equally feasible. Preferably the dough granules 28 and dough additives Sit: on the belt 29 are mixed in a cascade mixer 32 having spaced, alternately arranged cascade baflles 33 for automatically mixing the ingredients and dispensing them in such mixed form onto a conveyor belt or band '34 of a band oven 35. However, if desired the granular additives may be deposited as a layer on the dough gnanule bed 36.
It will be appreciated that although separate conveyors 2? and 34- are illustrated herein, for some purposes it may be feasible to utilize a single conveyor belt. In such case, the cascade mixer 32 may be interposed between the sifter 27 and the conveyor belt 29, and the granular dough additives from hoppers 31 may be fed into the cascade mixer instead of on the conveyor belt. One or more liquid treating units 35, 37 may be provided along the conveyor bolt 34 to furnish, as by sprinkling or spraying, any additional liquids that may be needed. The baked coolc'e sheet emerging from the oven 35 may be suitably divided by means of a rotary cutter 38 or the like.
The method of the present invention has been successfully applied in a variety of Ways to a considerable number of mixtures. The following examples will serve to illustrate the principles and-broad applicability of the present invention.
EXAMPLE 1 A dough batch is prepared by mixing parts flour with a cream mass consisting of 33 p ants sugar, 16 parts shortening, and 9 parts water, until a dry dough of prop- Example 1 is repeated, replacing the screens in the granulator to produce a loose mixture of fine, dry dough granules of through .16 mesh. FIG. 3 is a photograph .of a sample of the resulting fine dough granules comprising a multiplicity of fine dough granules.
EXAMPLE 3 Example 1 is repeated, replacing the screens in the granulator to produce a loose mixture of intermediate sized, dry dough granules of through 7 mesh and over 16 mesh. FIG. 4 is a photograph of a sample of the resulting dough granules comprising a multiplicity of intermediate sized dough granules.
EXAMPLE 4 Various dough mixtures in granular form are prepared by intimately mixing the dough granules resulting from Example 3 with one or more of the following ingredients of approximately the same particle size: chocolate, nut, and coconut. FIGS. 5, 6 and 7 are photographs of the resulting mixtures, the proportions in each instance being given below, in Fable I, in parts by weight. Shown in FIG. 5 are the dough granules intermixed with nut granules. In FIG. 6, chocolate granules are indicated mixed with the dough granules and the nut granules. FIG. 7 shows the dough, nut and chocolate granules intermixed with coconut granules.
Table l Ingredient Fig. 5 i Fig. 6 Fig.7
100 100 12.5 8.3 12.5 8.3 Coconut granules 8. 3
EXAMPLE 5 Each of the mixtures shown in FIGS. 4, 5, 6 and 7 is used as star-ting material for making cookies. Each starting material is deposited on a tray to a uniform ed depth and placed in an oven for balding. FIG. 8 is an illustrative photograph depicting a flat baking tray upon which has been deposited the mixture shown in FIG. 7. Baking is accomplished at a temperature of about 400 F. for a period of about 7 minutes. FIGS. 9, 10, 11 and 12 are photographs of the upper and lower surfaces of the resulting baked cookie product made from the starting materials shown in FIGS. 4, 5, 6 and 7, respectlvely. Note that the respective surface granules of dough, nut, chocolate and coconuts, respectively, are still identifiable in the fused or baked state.
EXAMPLE 6 Example 5 is repeated using the dough granules shown in FIG. 2. The resulting baked piece is shown in FIG. 13. Note the tremendous cookie surface (crust) exposed to baking temperatures. More complete and extensive oaramelization occurs with the increased surface area possible through the use of granular dough. 0
EXAMPLE 7 EXAMPLES 8 AND 9 Example 5 is repeated using a dough having no shortening (Ex. 8) and a high shortening content (EX. 9) in the following proportions.
Ex. 8 Ex. 9
Flour I 100 14 8 33 33 Shortening 0 25 FIGS. 15 and 16, respectively, are photographs of the baked products in Examples 8 and 9.
EXAMPLES 10 AND 11 Example 5 is repeated using a dough having a low sugar content (Ex. 10) and a high sugar content (Ex. 11) in the following proportions.
Ex 10 l Ex. 11
Flour 100 100 Water S 14 Sugar. 17 67 Shortening 17 17 FIGS. 17 and 18, respectively, are photographs of the baked products in Examples 10 and 11.
EXAMPLE 12 Example 12 is repeated using as a decorative topping, a mixture of chocolate flavored and colored dough granules and lemon flavored and colored dough granules. FIG. 20 is a photograph of the resulting product showing the lemon and chocolate topping granules.
EXAMPLE 14 A cookie dough mixture is formulated by mixing 100 parts of the granules of Example 3 with 54 parts of dough granules of a similar size and composition but having an apricot coloring and flavoring additive. The cookie mixture is baked in the manner described in the previous examples. FIG. 21 is a photograph of the resulting baked product showing the individual granules of unflavored and apricot flavored dough.
EXAMPLE 15 Example 14 is repeated, substituting for the apricot additive a blackberry coloring and flavoring additive. FIG. 22 is a photograph of the baked cookie resulting therefrom;
EXAMPLE 16 A granular dough is made according to Example 3 and stored under refrigeration for a period of one month. At the end of the storage period, the granular dough is baked in accordance with the procedure described in Example 5. The resulting product is substantially similar in appearance and taste to the product shown in FIG. 9.
The experiment is repeated using a granular dough which has been stored for one month at room temperature in a plastic bag. Substantially similar results are obtained. This experiment is repeated using a dough which has been stored under refrigeration for 6 months. A similar appearing and tasting product is obtained.
EXAMPLE 17 A dough batch for an animal food is prepared by mixing 100 parts flour with a cream mass comprising 33 EXAMPLE 18 A dough batch for bread is prepared by mixing 100 parts flour with a (fermented) cream mass comprising 24 parts sugar, 12 parts shortening, 14 parts water, and 8 parts of yeast, until a dry dough of proper consistency for granulating is formed. Comminution of the dough is accomplished in a granulator-where the dough is comminuted and then suitably screened to form a loose mixture of coarse dry dough granules of through 4 mesh and over 5 mesh size (U.S. Series). The dough granules are deposited on a tray to a uniform depth and treated with a water spray of such an amount to bring the flour absorption to 50%. The tray of treated granulse is proofed at 98% relative humidity and 98 F. for 3 hours. Baking is accomplished at a temperature of 400 F.
The invention is to be distinguished from the conventional baking technique where ingredients such as, for example, coconut, chocolate drops, nuts, etc., must be expertly incorporated in the dough during mixing in order for such ingredients to occur in the body of the baked piece without segregation and entrapment of air bubbles. An important advantage of the present invention, particularly in the continuous production of baked goods, is the ease with which minor ingredients such as those mentioned above may be varied by merely changing the proportions of the ingredients in the granule blending operation. Thus in the present invention it is entirely possible to use a single basic granulated dough in the production of a number of dififerent varieties of baked goods. A basic dough made in accordance with the principles of the present invention is easily and readily produced, it is compatible with substantially .all flavoring, coloring, and shortening ingredients and other additives, and may be combined with more and different ingredients in greater ranges of proportions in 'a more convenient and flexible manner than heretofore. The baked piece resulting from the blending of colored and uncolored dough granules may be multicolored throughout with little chance of the colors bleeding due to the distinct granule bounds. Another advantage of this invention is that cookie additive ingredients remain substantially a separate entity within the baked piece; such I ingredients are not subjected to heavy working as may be the case when incorporated in conventionally mixed doughs. Still another advantage of this invention is that a high-sugar, no-shortening baked piece may be produced with a fine cellular structure derived from the constituent dough granulesconventionally, a Wild, open grained, cookie would be expected.
From the foregoing description it will be seen that the present invention is a novel method of producing a food product, which insofar as appearance, taste, texture, eye appeal, and other properties are concerned, is entirely dissimilar to any known food product. As a cookie, with or without other ingredients, it reveals subtleties of flavor that are not obtained in conventionally made cookies. When the cookie ingredients are mixed in accordance with the invention there is always more certainty of perfection of flavor created by controlled blending of the granular additives with the granular dough.
It will be understood that modifications and variations may be efiected without departing from the spirit and scope of the invention.
10 We claim:
1. Process for producing cookies comprising forming a cream mass comprising sugar, shortening and water, incorporating the cream mass in flour in such proportions as to form a relatively dry dough, comminuting the dry dough into separate, non-adherent granules, depositing said granules on a supporting surface, depositing granules of other cookie ingredient on top of said supporting surface, and baking the granules to fuse said granules together said cookie ingredients being at least a member selected from the group consisting of nuts, chocolate, coconut, seeds, candies, candied fruit, gum drops, peels, flavoring agents, coloring agents, nutritional agents and combinations thereof.
2. Process according to claim 1, wherein deposition of said dough granules and said granules of other cookie ingredients is carried out simultaneously.
3. Process for producing cookies comprising forming a cream mass comprising sugar, shortening and water, incorporating the cream mass in flour in such proportions as to form a relatively dry dough, comminuting the dry dough into separate, non-adherent granules, sizing said granules through a sieve, depositing said granules on a supporting surface, liquid treating the deposited granules, and baking the deposited granules to fuse said granules together.
4. The continuous process for the preparation of baked foods having a plurality of dough granules, in a pebblelike appearance which comprises the steps of:
(a) continuously mixing sugar, shortening and water to form a cream mass,
(b) continuously adding flour in such a proportion that the water ratio of said resulting dough is reduced substantially to form a dry dough,
(c) continuously comminuting said dough to a plurality of granules,
(d) continuously depositing said granules on a support,
to form a deposit of granules of said dough,
(e) continuously subjecting said deposit to treatment with fluids which are compatible with said dough,
(f) baking said deposit and cutting said baked food according to preselected shape and size.
5. The continuous process according to claim 4, wherein at least one additive which is a member selected from the group consisting of nuts, chocolate, coconut, meat, tomato pumice, meat meal, and combinations thereof, is mixed with said dough granules at a predetermined rate and in predetermined amount and said mix is deposited to form a continuous bed prior to baking.
References Cited by the Examiner UNITED STATES PATENTS 554,273 2/96 Hueg 1074 2,092,160 9/37 Hawerlander 9986 2,298,278 10/42 Clark 9986 2,632,707 3/53 Battiste 9994 2,669,924 2/54 Wiemer 992 2,672,422 3/54 Patterson 9994 2,738,277 3/56 Cryns 9983 2,856,287 10/58 Forkner 9994 2,874,053 2/59 Mills 9994 2,956,519 10/60 Angell ....Q 1074 2,975,059 3/61 Andrews -2. 9994 2,995,773 8/61 Gidlow et a1. 9994 2,998,318 8/61 Forkner- 9986 3,024,112 3/62 Burgess 992 3,057,730 l0/62 Morck 9986 FOREIGN PATENTS 1,747 1896 Great Britain. 647,894 12/50 Great Britain.
A. LOUIS MONACELL, Primary Examiner.
RAYMOND N. JONES, Examiners.
Patent Citations
Referenced by
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VOL. XLVIII JULY, 1944 No. 1
Cie Capitol (?) at Coluitbia
F R MANY YEARS most Texas histories used in the primary
grades of schools throughout Texas have reproduced a
photograph or drawing of a dilapidated shack that stood
in West Columbia, and which is erroneously referred to as
the first capitol of Texas.'
Columbia, now West Columbia, was the temporary seat of
government of the Republic of Texas, but whether or not it
was ever the capital, in the true sense of the word, is debatable.
Granting, however, for the sake of argument, that it was the
capital, the much publicized building could not properly be
called the capitol. It was just one-and not the most important
-of several buildings utilized by the government during its
short sojourn in Columbia.
The Constitution of the new Republic required that an
election be held on the first Monday in September to select a
president, a vice-president, and members of Congress. David
G. Burnet, president ad interim, by proclamation dated July
23, 1836, ordered the election held, fixed the first Monday in
October as the date for Congress to convene, and named
Columbia as the meeting place. He did not designate Columbia
as the capital, and he had no authority to do so.
It is commonly stated, too, that the First Congress was
held in Columbia. This is but partly true. Only the first session
'See M. E. M. Davis, The Story of Texas Under Six Flags (Boston:
Ginn & Co., 1897), 14; Dudley G. Wooten, A Complete History of Texas
(Dallas: The Texas History Co., 1899), 246; Joseph L. Clark, The Story
of Texas (Evanston, Ill.: Row, Peterson & Co., 1932), 183; Clarence R.
Wharton, History of Texas (Dallas: Turner & Co., 1935), 202; Ralph
W. Steen, History of Texas (Austin: The Steck Co., 1939), 173; Wharton,
Lone Star State (Dallas: Southern Publishing Co., 1932), 153. Clark did not
include a picture of the building in his A Complete History of Texas,
Land of Promise (Atlanta: D. C. Heath & Co., 1940). Steen reproduces
a photograph of the building in his Texas, A Story of Progress and
correctly identifies it as "one of the government buildings in 1836 .. ."
(Austin: The Steck Co., 1942), 251.
Texas State Historical Association. The Southwestern Historical Quarterly, Volume 48, July 1944 - April, 1945. Austin, Texas. The Portal to Texas History. http://texashistory.unt.edu/ark:/67531/metapth146055/. Accessed March 30, 2015.


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From the PublisherFor Dragon Age™: Origins
"A truly epic fantasy adventure."
—Official Xbox Magazine, 9 out of 10
"BioWare has once again struck RPG gold."
—GamePro, 5 out of 5
"One of the most addictive and expansive RPGs of its kind."
—Game Informer, 9 out of 10


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Showing 673-768 of 1,370 items found in Food & Drink
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Rhythm Room Bar and Bistro
Located in the lobby of the CineArts Theatre, Rhythm Room invites you to tstop by before or after the movies...or anytime. A variety of sandwiches, appetizers and spirits are offered.
RealTime Sports Bar, Grill & Games
RTS is a sports bar and restaurant like you've never seen before! We've re-created the experience of attending live sporting events, added comfy surrounds, and awesome food. Special events and drink and food specials, Private space seating up to 60 of your favorite fans!
CITY:Elk Grove Village
Illinois Nut and Candy
Home of Fantasia Confections. Specializing in hand made chocolates, custom confections, dessert tables, gift baskets, corporate gifts, party trays, bulk candy and nuts. The entire store is certified kosher. Vegan, lactose-free and gluten-free products offered.
Sarkis Cafe
The "Disaster Omelet" is anything but that - this signature dish is enjoyed by Sarkis' amazingly loyal, young and young-at-heart, diners.
Tia Maria's
Tia Maria's serves the highest quality, family-owned authentic Mexican fare.
Chicago Brauhaus
For over 40 years Chicago Brauhaus has been serving up good cheer in Chicago's Lincoln Square Neighborhood. The Chicago Brauhaus offers a friendly Bavarian atmosphere where friends and family of all ages can enjoy a good meal, a stein of cold beer and dance along to the sounds of the world famous Brauhaus Trio. It is always Oktoberfest at the Chicago Brauhaus.
The Capital Grille
The Capital Grille serves dry-aged steaks, North Atlantic lobster, fresh seafood and an award-winning wine list.
Pizano's Pizza and Pasta
Deep dish pizza with flaky crust and thin crust varieties. Entrees include sandwiches, homemade pastas and Italian chicken specials. Located between Michigan and Wabash. Free delivery. Catering.
The Village Inn Sports Bar and Grill
The best pizza on the North Shore. Casual atmosphere offering pizza, ribs, pasta, chicken and more. 36 satellie TV's with 3 big screens. Full menu available for pick up or delivery. Pool table, darts, trivia and more.
Chuck's Southern Comfort Cafe
Restaurant specializing in BBQ, Gourmet Mexican & Cajun. Party Room and eat-in lounge also available.
Bar Louie
An eclectic urban bar with warm surroundings, filled with nightlife photography, hand-laid tile artwork and other local architectural touches. Made famous for handcrafted signature martinis, also features an exceptional selection of uniquely presented American food traditionally and regionally inspired, including small plates, burgers and sandwiches. While beer and wine connoisseurs will be impressed with extensive selection of imports, microbrews and over 20 wines by the glass, cocktail drinkers will revel in signature martinis, mojitos and margaritas made from the highest quality ingredients.
Bice Ristorante
Fine Italian restaurant specialized in Northern Italian cuisine such as risotto, veal, milanese, ossobuco and pasta.
Master's Clubhouse
DuPage County, Chicago's Western Suburbs - American cuisine. Resort casual dress code. Serving breakfast, lunch & dinner. Average cost per meal: $10-20.
Kinzie Chophouse
Cozy, bistro-style, American steakhouse. Jazz music, warm booths and hardwood floors.
Panozzo's Italian Market
An authentic Italian food market offering Chicago's best cold and hot sandwiches, as well as house made Italian delights. Also featuring deli meats, cheeses, olives, and salads, gelato, beer, and wine.
Carlucci - Downers Grove
DuPage County, Chicago's Western Suburbs - One of the Chicago area's most celebrated culinary entities offering both casual dining in the lounge and unique dining in the Italian Garden. On-site banquet facilities accommodate 15-300 guests.
CITY:Downers Grove
Sushi Yama Japanese Restaurant & Grill
We invite you to try the finest Japanese cuisine in the western suburbs. Our chefs create beautiful and taste-tantalizing sushi.
CITY:St. Charles
Anvil Club
Established in 1956, The Anvil Club is Chicago's premier private dining club, renowned for great steaks & seafood and unsurpassed service.
CITY:East Dundee
Shula's Steakhouse - Westin Chicago Northwest
DuPage County, Chicago's Western Suburbs - You won't find a better steak! Our custom center cuts of Certified Angus Beef® accompanied by our award winning aging process make a Shula cut "better than prime" and the highest quality in the industry.
Moonshine Brewing Company
Old Wisconsin barn boards cover the walls and two murals of Prohibition-era bootleggers hover above Moonshine's two glowing red bars, where cocktails served in glass jars are the drinks of choice. Thanks to an in-bar brewery added in spring 2008, Moonshine brews are a popular pick, too. During the summer months, locals spend the day and night enjoying cocktails on the dog-friendly patio. An eclectic menu includes everything from pulled pork tacos to burgers to vegan pizza.
The Patio Restaurant
Voted "Best BBQ Ribs in the Chicago Southland." This is now a 37-year casual dining, catering and carryout tradition in the Southwest and Western suburbs.
Coco Pazzo Cafe
With its country cooking and open-air ambiance, capture the playful feel of a cafe in the hills of Tuscany. Showcasing grilled meat and fish, pastas and salads. Daily 11:30am-11pm.
Weather Mark Tavern
American bistro cuisine in upscale nautical atmosphere. 50 rum specials. Live Jazz Thursday, restaurant til midnight, drink til 2am. Weekend brunch, children's specials. Walk from Field Museum and Grant Park. Mon.-Fri. 11:30am-12am; Sat. 10:30am-2am; Sun. 10:30am-12am.
Sushi House
We offer unique rolls and fabulous entrees. Our full bar offers a great selection of specialty beer, wine and sake, as well as our Asian-inspired martinis and cocktails. Catering and Private Party Room available for 75 people.
CITY:Oak Park
Market Sport Bar & Restaurant
Market is a 12,000 sq. ft. multi-faceted restaurant and sports bar offering a menu of traditional American classics served with an aesthetic flair
Located in the heart of the Gold Coast, bistronomic is chef Martial Noguier's new home offering the neighborhood an intimate French bistro experience.
Halsted's Bar & Grill
A quality bar and grill with one of Chicago's hottest patios with great drinks and high quality food.
Hackney's on Harms
Hackney's has been run buy the same family for nearly 70 years. Ever since great aunt Bebe started selling hamburgers and beer on her back porch during Prohibition, Hackney's has been making people very happy. Today Hackney's is famous for their big juicy hamburgers on dark rye and one-of-a-kind onion rings, as well as a bevy of other fantastic foods they serve. You don't want to miss out on a Hackney's experience.
Taj Mahal Indian Restaurant of Orland Park
"One-of-a-kind" serving exquisite Indian cuisine. Lunch and dinner buffets feature sizzling Tandoori chicken, freshly baked naan bread & specialties from our Tandoor (clay oven).
CITY:Orland Park
Jilly's Cafe
A quaint bistro serving a wonderfully diverse menu and delicious homemade pastries. Perfect for lunch or a tasty treat to go.
Il Giardino Del Dolce
Authentic Italian desserts, specialities and cafe'. Pizza, sandwiches, Italian Gelato available eat-in or carry-out. Dinner items available for carryout until 6pm.
CITY:St. Charles
Grill on the Alley
Keeping with the tradition of the great grills of New York and San Francisco. Beautifully appointed dining room and bar with dark wood, leather and white table clothes. Specializing in steaks, chops with a large variety of pastas, seafood and more.
Manny's Cafeteria and Delicatessen
The celebrated Deli is getting harder to find, but thankfully Manny's keeps making the best tasting Deli fare in the city. Located in Chicago, tucked among the giant skyscrapers is where you can get a real corned beef sandwich piled-high on rye, or matzo ball soup that warms every inch of your body.
Medici on 57th
This casual Hyde Park eatery, known for its pizza and burgers, is a favorite hangout of University of Chicago students. Barack Obama is known to have dined here during his U of C days, and the fact is proudly touted by the "Obama Eats Here" t-shirts worn by the Medici wait staff. BYOB.
Taste of Himalayas
Very unique and authentic nepali restaurant and bar. Come and enjoy our lunch buffet 7 days and dinner ala carte.
CITY:St. Charles
Dragon Ranch Moonshine & BBQ
Featuring American BBQ with Asian influences, Dragon Ranch offers a unique perspective on the classic barbeque experience. Enjoy some country music, unique cocktails and a moonshine collection. Private parties and catering available.
Milk Pail Restaurant & Entertainment Complex
Experience fresh, made-from-scratch cuisine and our warm country hospitality. Sunday Jazz Brunch, French Country Market with over 100 unique shops, weddings, mini-golf, Murder Mysteries, picnics and Bingo.
Salud Tequila Lounge
We offer over 80 fine tequilas, plus a full bar of beer and spirts. To compliment the tequila, Salud has a menu of contemporary Mexican cuisine that will change the way you think of Mexican food.
North Beach - Downers Grove
Sports bar featuring sand volleyball, bowling, billiards and more in a tropical setting. Perfect for parties, banquets and events.
CITY:Downers Grove
Nabuki is a contemporary Japanese restaurant and sushi bar located in historic downtown Hinsdale offering a variety of traditional and innovative dishes.
Champps Americana Restaurant - Skokie
Champps is a sports bar and grille, but a bit more elegant than the traditional sports bar. Come in and enjoy excellent food prepared just the way you like it or watch your favorite sports game on one of our plasma TVs.
The Rosebud
This legendary Italian restaurant is filled with local flavor. The Chicago Tribune and Suntimes gives Rosebud a 3 1/2 star rating and was singled out as one of 15 best pasta restaurants in America.
Viand Bar & Kitchen
The warm, inviting setting of this posh restaurant is the perfect backdrop to the handcrafted martinis behind the bar and the modern reinvention of traditional American comfort food from the kitchen.
Mirabell Restaurant
Customers come from all over for the weinerschnitzel. Other specialties are goulash, sauerbraten, oxtail, fresh fish, chicken, and steaks. Imported beers.
Carrabba's Italian Grill - Woodridge
DuPage County, Chicago's Western Suburbs - "At Carrabba's, we bring you the same wonderful experiences we grew up on--from our warm Italian hospitality to the authentic aromas in our open kitchen, to our flavorful handmade recipes passed down for more than four generations." -Johnny Carrabba
Elgin Public House
Elgin Public House, known for great food, service, drinks and atmosphere. Better than average pub grub. Two full service bars with just about anything you could ask for.
Italian Village Restaurants
Three Restaurants Under One Roof! The Village features traditional Italian cuisine since 1927. La Cantina features seafood and Italian cusine. Vivere features fine dining and contemporary cuisine.
Lux Bar
Inspired by the work of Adolf Loos whose "American Bar" was designed and built in early twentieth century Vienna. The bar captured an elegance in simplicity; a style that greatly influenced the work of Frank Lloyd Wright and other American architects in the "prairie school". Stone, glass, brass and wood bathed in natural light, their presence in the neighborhood is welcomed and profound. This is a special place by design. Lux Bar as a neighborhood saloon is designed to convey that same simple elegance. The food is feel good fresh, natural and easily understood. Artisanal in style, the menu reflects what the partnership views as an accessible cornucopia of what you might eat on just any occasion. The specialty cocktails are from natural, fresh ingredients: simple elegance.
St. Charles Place Restaurant
Ultra-fine American steakhouse with exceptional Alaskan King crab and lobster.
CITY:St. Charles
Lin's Garden Chinese Restaurant
Casual and fine dining serving authentic Mandarin, Szechwan, & Cantonese Chinese food. Voted for best Asian Cuisine in Kane County. Open daily for lunch and dinner. Great selection of dinner and carry out items. Sunday buffet is highly recommended.
CITY:St. Charles
The Dining Room at The Ritz-Carlton
Award winning cuisine featuring one of the country's most extensive wine lists and warm attentive service in a classic setting.
Barclay's American Grille
Newly opened in November, 2009, Barclay's American Grille, serves classic American cuisine "with a twist". Signature burgers, BBQ ribs, fresh seafood and an array of steaks and chops are prepared on our wood burning grill and served with our amazing homemade sauces and creative toppings. Barclay's offers a relaxed, casual dining experience with exceptional food and service and is the perfect gathering place for friends and families.
CITY:Oak Park
Arcedium Coffeehouse
Authentic Coffeehouse. On site coffee roasting; complete line of specialty coffee drinks; sandwiches; soup; pastries; meeting room available. Banquet space available for 20 people.
CITY:St. Charles
Bistrot Zinc
An authentic French bistrot serving classic and contemporary French food amid the ambiance of tin ceilings, tile floors and a handcrafted zinc bar.
The Japanese pub with Chicago roots features small plates designed for communal dining. The bar boasts craft cocktails, sake and beer.
Bella Bacinos
Bacino's founder, Dan Bacin, opened the first Bacino's 30 years ago on Lincoln Avenue in Chicago. Dan's mission was to be the first to use only the freshest and highest quality ingredients – fresh mozzarella, fresh vegetables, and even making his own pizza sauce from scratch – while other pizzerias relied on canned and processed foods. Needless to say, Bacino's became a great success.
Barn of Barrington
Casual or intimate gourmet dining for lunch or dinner.
Marion Street Cheese Market
Marion Street Cheese Market in Oak Park celebrates culinary creativity every day. Stop in for upscale casual dining in the Bistro or on the outdoor patio. Visit the Market for the finest selections of classic and unusual artisan and farmstead cheeses, charcuterie, gourmet goodies, wines, beers, spirits, and more.
CITY:Oak Park
Magnum's Prime Steakhouse
DuPage County, Chicago's Western Suburbs - A Mecca for steak aficionados - offers a varied menu including lobster and fresh seafood. Serving casual lunches, dinners filled with ambience and elegant customized banquets. Find out why we're a favorite!
Shine Restaurant
Offers a menu of traditional Chinese cuisine in addition to sushi and other Japanese selections in the recently-updated bar and dining room. We also offer carry out, delivery and catering.
McNally's Irish Pub
McNally's is an authentic traditional Irish pub. We feature Irish and contemporary live music sessions Wednesday, Thursday and Sunday. Beer garden, Irish and American food in a casual dining atmosphere. Breakfast served on weekends.
CITY:St. Charles
At Benihana your food is not only cooked - it's choreographed. Our chefs will have you craving for more as they slice and dice your meal right before your eyes. Highly skilled and well-trained, your personal chef will entertain you as they cook such favorites as steak, chicken, seafood and fresh vegetables in traditional Japanese style on a hibachi table. So, come in today and witness first hand what has become the longest running dinner show in the world. Reservations are recommended.
Chuck E. Cheese - Skokie
Bring your kids or be a kid yourself at Chuck E. Cheese. Play games, win prizes and eat pizza!
Connie's Pizza
Good times-great food! For over 45 years making Chicago's most famous pizza. Salads, sandwiches, pasta and much more.
Harvest Grill
Harvest Grill at the Chicago Marriott Downtown celebrates the integrity of classic Midwestern fare, focusing on farm fresh seasonal ingredients from the heartland, and the practice of time-honored traditions.
Most dishes are prepared over a wood fire, specializing in steak, chops and seafood. The open kitchen provides a front-row view of the chefs as they work the wood-burning oven and rotisserie and flip steaks on a blazing grill. Customer favorites include baby-back ribs, horseradish-crusted filet, spit-roasted herb chicken and roasted prime rib.
Trattoria Isabella
Chicago's River North treasure featuring traditional Italian cuisine stemming from chef's Italian cozy indoor dining and large outdoor bar/patio.
Mei's Corner
Specializes in using fresh ingredients to create authentic Chinese flavors without using MSG. Intimate upscale atmosphere serving traditional recipes. Dumplings and Asian small plates. Located in the Whitehall Hotel.
Cantina NO. 46
Cantina NO. 46 is located in the historic Gold Coast neighborhood. It is housed in a modern rehabbed pre-Victorian Hennessy House. Cantina 46 serves flavorful new gourmet and comfort Mexican cuisine. The Cantina drink program includes various Mexican beers and an extensive cocktail list including mojitos, caipirinha, sangria's and, of course, margaritas.
From the creators of The Gage comes Henri — energetically American, French influenced. Heralded as an "instant classic", Henri offers fine dining without pretention. Henri takes its inspiration, as well as its name, from the pioneering American architect Louis Henri Sullivan, whose work re-imagined our turn-of-the-century urban landscape.
Kendall College
Kendall College offers culinary and hospitality degrees and features unique venues for special events. The Dining Room is Michelin recommended.
Mt. Everest
Evanston's only Indian restaurant, Mt. Everest specializes in Royal Indian and authentic Nepalese cuisine.
China Grill
China Grill at the Hard Rock Hotel provides a culinary adventure in a spectacular setting. Asian flavors and techniques are an influence; the menu is labeled as "world cuisine." Portions are generous and meant to be shared. Reservations recommended.
Uno Chicago Grill
Chicago Style deep dish pizza is just the beginning. Try the steaks, salads, burgers and more!
Fiora's Restaurant
Located in one of Geneva's most picturesque Historic Landmark Buildings, Fiora's serves a splendid selection of fine wine and European-influenced American Cuisine.
Slurping Turtle
Slurping Turtle strives to recreate for guests Chef Takashi's childhood culinary experiences in Japan, and the essence of Japanese Comfort Food. The turtle is a symbol of longevity in Japan. Come and slurp to your hearts content.
Palm Restaurant
The classic American steakhouse specializing in huge cuts of prime beef and mouth-watering jumbo lobster broiled to perfection.
Southport Lanes & Billiards
Classic neighborhood bar and restaurant with four vintage hand-set bowling lanes, gorgeous billiards room and huge outdoor patio.
Morton's, The Steakhouse Chicago
Voted by Chicagoans as their favorite spot for steak, USDA prime aged steaks, whole Maine lobsters and fresh fish. Tempting desserts and an award winning wine list.
Gibsons Bar and Steakhouse
Gibsons Steakhouse has been the pinnacle of Gold Coast dining for over 14 years. An evening out at Gibsons will include an energetic atmosphere with unbelievable food and service. Known for its big martinis and even bigger steaks and lobster tails, Gibsons also features a vibrant piano bar where locals, visiting celebs and out-of-towners mix, mingle and hang out (movie star Jack Nicholson is an avowed fan). No matter the occasion Gibsons is the perfect spot to begin or end any day.
Taylor Street Pizza - Geneva
Pizza and pasta from the old neighborhood prepared using all fresh ingredients. Full kitchen.
Pazzo's Cucina Italiana
Got a taste for fresh Italian? Looking for a fun place to put the exclamation point on your marriage vows? Need to spice up an office lunch or meeting? Or do you just want an after-work cocktail and a game of beer pong? Pazzo's is your place. With multiple Chicago Loop locations, Pazzo's serves a variety of healthy, grilled seafood options, house specialties, fresh tossed salads, made-to-order lunches and refreshing drinks. Plus, their accommodating event staff and first-class facilities cater to any taste – from intimate get-togethers to extravagant galas – all in the glow of Chicago's skyline.
Kabul House
Kabul House offers a taste of Afghan dishes that have existed in the history of Afghanistan for thousands of years. The restaurant emphasizes high quality Afghan food, as if prepared from the fingers of any Afghan mother. Extensive full-course menus include lamb, seafood, beef and chicken dishes as well as vegetarian specialties that include pumpkin, eggplant, spinach and other fresh vegetable options. The menu hosts a large variety of selections for vegetarians and meat lovers alike. The atmosphere provides patrons one of relaxing, invitingly warm and unforgettable experiences. Come and taste the vibrant combinations for yourself. Nosh-e jaan, or bon appetit in Dari.
Q- BBQ is an award-winning BBQ restaurant with regional inspirations – from the backwoods of the Carolinas, to the meat markets of Texas and the hole-in-the-wall joints of Memphis.
CITY:La Grange
Nothing screams culinary quite like a food experience at Next, a creation of Grant Achatz and Nick Kokonas. Next blends the art of food and entertainment, creating appetizing cuisine that evokes rapture for all the senses. Their themes change often allowing those who are lucky enough to get a seat at this ticket only restaurant a chance to try something new every time. Good luck and good eating.
Cafe Ba Ba Reeba
Fun and lively, Cafe Ba-Ba-Reeba! is Chicago's premier tapas restaurant. Known for Tapas, the hot & cold appetizers of Spain; Paella, and Sangria, Spain's famous wine "fiesta" drink made from fruit, wine and liquors, Cafe Ba Ba Reeba! is owned by Chef Gabino Sotelino and Lettuce Entertain You Enterprises.
Pub 222
Upscale Irish American pub. Fun for the whole family, friendly atmosphere and great service.
CITY:St. Charles
Maya Del Sol
Heat up your taste buds with their new world Latin menu featuring dishes from South America, Central America, Mexico, and Cuba. Chill out on their large and welcoming patio or in their comfortable bar with one of their traditional Margaritas, Caipirinhas, Mojitos, Pina Coladas, fine tequilas, and many others. Come take a look at the variety of space available to rent. Food and beverage minimums apply based on day and time of event.
CITY:Oak Park
Blue 13
Blue 13 is an upscale restaurant and lounge serving contemporary American cuisine in a casual, urban atmosphere. Pairing classic American food with a more modern French and Italian flair whilst providing unobtrusive service.
Iron Chef contender Chauhan's unparalleled global latin Indian fare. Innovative steaks, seafood, tapas. Raves by Gourmet, Esquire, Time, WSJ, 3 stars. Ideal for events.
Branch 27
An American Bistro & Neighborhood Tavern Where Urban Meets Rustic Fare. Expect an exceptional meal paired with draft beers and and extensive wine list.
Lucky Jack's
Casual dining.
Cafe Spiaggia
The perfect setting for Chef Tony Mantuano's rustic Italian cuisine in a sophisticated yet casual atmosphere.
Golden Corral - Bolingbrook
Family style restaurant offers the biggest and best buffet and grill. Banquet room available. Offering senior discounts daily. Fresh baked goods and "all you can eat" sirloin steaks.
Windows Cafe, Oak Brook Hills Resort
DuPage County, Chicago's Western Suburbs - Enjoy superb Chef-crafted cuisine, featuring Starbucks coffee, pastries, salads, sandwiches and cold beverages.
CITY:Oak Brook
Ashbury's at Boughton Ridge
Ashbury's features a cozy and inviting atmosphere with outdoor patio and beautiful views of Boughton Ridge Golf Course. Daily specials and events.


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Planning a vacation can be overwhelming. There are countless numbers of options available to our guests as part of a vacation to Universal Orlando or Universal Studios Hollywood. Sales Counselor (Guest Contact Center) work in a fast-paced phone, fax, and e-mail environment, and have the opportunity to utilize their sales skills to add value and increase product awareness by offering additional ticket media to meet the needs of our guests. The next training class will begin in early May 2015.
Sales Counselors (Guest Contact Center) at Universal Orlando are responsible for:
To perform the role of a Sales Counselor (Guest Contact Center) successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of the Sales Counselor (Guest Contact Center) job.
The work environment characteristics described below are representative of those an individual encounters while performing the essential functions of the Sales Counselor (Guest Contact Center)job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.