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The Top Industry Supplier Award honors the most distinguished and innovative suppliers within the Trade Show, Meetings, and Hospitality industry, and was developed to recognize individuals and companies who have made outstanding contributions to the Trade Show, Meetings, and Hospitality industry. Top Suppliers are recognized for their leadership, excellence, and positive impacts made within the industry.
Top Industry Suppliers are recognized within the Conventions.net Global Marketplace with a "Top Supplier" icon, and are awarded an industry recognized Top Supplier badge that is proudly displayed on their corporate website. The Top Industry Supplier Award is the premier industry supplier award that names top Trade Show, Meetings, and Hospitality suppliers across all relevant categories, while setting the standards of excellence among all industry suppliers.
Few industry award programs recognize the individual achievements of today's top industry innovators and suppliers. We believe it is important to recognize the people and organizations responsible for some of the best products and services. Winning a Top Industry Supplier award is also a great marketing opportunity for the award winning company.
Trade Show Marketplace
AdvertisingApparel & Embroidered ClothingArenas / Auditoriums / StadiumsAttendee Insurance & Protection PlansAudience Response SystemsAudio Visual ServicesBanners & Banner StandsBanquet RoomsBooth & Exhibit RentalsComputer RentalsConference CentersConvention & Trade Show BlogsConvention & Visitor's BureausConvention CentersCorporate Event Planning ServicesCorporate Gifts and BasketsCustom Shipping CasesDestination Management ServicesDisc Jockeys, DJs & Live BandsEmail Marketing ServicesEmail/List BrokersEntertainment, Models, and TalentEquipment Rental ServicesEvent & Meeting ManagementEvent Management SoftwareEvent SecurityEvent StaffingEvent Tickets & Ticketing SolutionsEvent Training & EducationEvent/Party Planning & DesignExhibit Builders and FabricatorsExhibit Space SalesExhibitor Education & TrainingExhibitor Installation / DismantleFlooring and CarpetingFurniture RentalsGeneral Service ContractorsGiveawaysGovernment AgenciesGraphic Artists & Design FirmsGreen Meeting SuppliersHotel Key CardsHotels and ResortsHousingIncentive Programs & PremiumsIndependent Meeting & Event PlannersInsurance FirmsInternet & Web ServicesLanyardsLead Generation SolutionsLead Retrieval & ManagementLighting Services and RentalsMarketing and CommunicationsMeeting and Event ServicesMeeting FacilitiesMember Communication ServicesMobile & Portable Stage RentalsName Badges & Badge HoldersOnline Event Registration ServicesOnline Marketing & Internet Ad AgenciesParty Favors & Event DecorationsParty Favors & SouvenirsPhotocopier & Printer RentalsPhotographersProduction ServicesPromotional CandyPromotional Models & TalentPromotional ProductsRegistration Supplies & SystemsRegistration SystemsSearch Engine Optimization ServicesShipping & Freight ServicesShow Management ServicesSignage & GraphicsSoftwareTelecommunication & Data ServicesTrade Show & Convention BagsTrade Show Displays & Trade Show BoothsTrade Show Games & ShowsTrade Show Internet AccessVideo WallsVirtual ShowsWeb Casting/WebinarsWebsite Design, Development & HostingWorldwide Tourism OfficesWristbands |
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ADA Compliance ServicesAdvertising & MarketingArt Design & Framed ArtAudio Visual Systems & DesignBackground CheckingBadges, Name Badges, Badge SystemsBanquets, Catering Products & ServicesBar Equipment & ServicesBars - Construction, Custom, and PortableBath & Spa Design and ConstructionBath - Towels, Robes, and LinensBathroom Fixtures & SuppliesBeach FurnitureBellman Carts & SuppliesBeverage DispensersCall Accounting SystemsCarpeting & Carpet ManufacturersCentral Reservation SystemsCleaning Supplies & ServicesCoffee & Tea ServicesCommercial Laundry Equipment & SupplyConstruction Tools & SuppliesContract FurnitureCountertops & VanitiesCribs & Children's ProductsDecoration & AccessoriesDisposable ProductsEnvironmental ServicesFabrics & TextilesFaucets & FixturesFine FurnitureFitness & Gym EquipmentFlooring & MatsFood Service Dispensing EquipmentGuest Room TelephoneGuestroom Management SystemsHigh Efficiency Toilets & UrinalsHigh Speed Internet AccessHousekeeping Products & ServicesHVAC Systems & SuppliesIce MachinesIn-House LaundryIn-Room AmenitiesIn-Room Electronics & EntertainmentIn-Room Safes & Safety Deposit BoxesIndoor FurnitureIndoor Playground EquipmentInterior Decorating & DesignKeycards & Smart CardsKitchen Appliances & EquipmentLighting & FixturesLuggage CartsMaintenance ServicesMattresses, Beds, Bedding & LinensMini BarsOutdoor & Patio FurniturePaintingPlay Systems DesignPlumbing & Plumbing FixturesPoint of Sale Products & ServicesPool & Garden FurnitureRestaurant & Ballroom FurnitureSeating & ChairsSignageSpa Equipment & SuppliesUniforms & Uniform Management SoftwareWarewashing & Commercial DishwashersWindow Treatments & Wall CoveringsWindows, Doors, Shutters & Hardware |


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Get involved in sport
East London Mini Marathon 2014
Sunday 16th February at Queen Elizabeth Olympic Park
See East London Mini Marathon 2014 poster.
Free swimming for under 18s and over 60s
Free swimming for under 18's and over 60's is available at any time in all of the borough's leisure centres.
See here for more information.
parkrun – 5km
A new parkrun session will start on Saturday 26 January at 9am at The Peter May Centre, 135 Wadham Road, London. E17 4HR
Parkrun is a 5km weekly timed event open to all ages and abilities, you need to register at http://www.parkrun.org.uk/register/ to obtain your bar code and take part.
More details can be found at http://www.parkrun.org.uk/walthamstow/
Contact Shaun Medlen at firstname.lastname@example.com or 07718394757
Walk Yourself Fit
Starting from the 11th February, Walk Yourself Fit from your local leisure centre. It's free, low risk, fun and enjoyable.
You can walk yourself fit for free at any on the centres advertised below by turning up at the advertised time and joining the group.
Where: Larkswood Leisure Centre
Day: Monday
Time: 11.00am -2.00pm
t: 020 8558 8858
Where: Cathall Leisure Centre
Day: Thursday
Time: 2.00pm
t: 020 8539 8343
Where: Walthamstow Leisure Centre (formerly Kelmscott)
Day: Thursday
Time: 11.00am
t: 020 8520 7464
Where: Waltham Forest Pool & Track
Day: Tuesday
Time: 2.00pm
t: 020 8527 5431
To find out more visit www.better.org/waltham-forest
Cycle rides in the Lee Valley and Epping Forest
Tour de Waltham Forest gold route
Level: Difficult
Duration: 3 hours approximately
Length: 21 miles
See Tour de Waltham Forest gold route (7.14MB PDF file)
Tour de Waltham Forest silver route
Level: Intermediate
Duration: 2 hours approximately
Length: 15 miles
See Tour de Waltham Forest silver route map (6.83MB PDF file)<
Tour de Waltham Forest bronze route
Level: Intermediate
Duration: 1 hour
Length: 5.5 miles
See Tour de Waltham Forest bronze route map (2.69MB PDF file)

subset: commoncrawl


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Your toddler or infant will be an adorable Wee Rabbit as they hip hop down the bunny trail in this Wee Rabbit costume sized just for them. So whether the bunny they love is named Easter or Bugs this officially licensed costume is sure to make their Wee Rabbit dreams come true! Great for Halloween, Easter or just a quick hop to the fridge for a carrot.
*Includes: Bodysuit and hood
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text: Uncategorized 9:00 pm CHANEL – Haute Couture App for iPhone CHANEL is not one to sleep on new technology. With their initial steps into podcasting their Haute Couture Shows, CHANEL now leaps onto the iPhone Application craze with their Haute Couture Show F/W 08/09 application. The iPhone CHANEL application is… 153 - Read more


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Storage and rustic style combine in these decorative boxes. A throwback to Old-World choclatiers, these home accents will instantly enhance your decor with sumptuous style that can't be beat. Place your order today and sweeten up the look of your living room, bedroom or home office.
You asked and we simplified! We are dedicated to making your shopping experience easier than ever, so we created Simple Shipping:


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July/August 2010
In Memoriam
Vladimir Stanley (Stan) Weiss, P.E., passed away on 10 June. In 1965, he formed Weiss & Assoc., which eventually grew to the Weiss Group with offices in Mississauga, Montreal, Calgary, Sarnia, and Newark, N.J. Weiss was an active member with the Montreal Section of ISA where he rose to president and later to vice-president of District 10. In 1987, he became the first Canadian President of ISA. He was also active with Professional Engineers of Ontario (PEO) and other provincial engineering bodies. He chaired the Engineering Innovation Forum for several years in addition to the committee evaluating foreign-trained engineers. Stan spent a lot of energy on standards, while also being committed to the education and development of the younger members of the profession.
Rudolph C. Frey, 84, passed away 11 July in Houston. Frey was an ISA Senior Life Member. After a short stint in the U.S. Army, he received his Bachelor's Degree in Engineering at Marquette University and Masters in Engineering from Cal-Tech. Frey began his engineering career in 1950 at KBR, formerly M.W. Kellogg Co., in New York and was still employed at KBR in Houston, serving 60 years as a dedicated engineer.
Read questions answered by our experts or join the email list.


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Welcome to the Garrard County Clerk's Office. Our goal is that you will be able to easily find the information you are seeking on this site. Choose the department you would want to visit by clicking on one of the links above. If you need help, check out our Site Map or HELP Topics.
Enjoy your visit !
Kentucky Land Records at eCCLIX.com
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Site Developed and Managed by Software Management, LLC (SMLLC)
Copyright©1997- Software Management, LLC (SMLLC) All rights reserved.
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Forum Portal | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
Superior Smokers Welcome to the BBQ Brethren home for Superior Smokers. At Superior Smokers we build the finest, most affordable hand-crafted barbeque smokers available today. We use the highest quality materials and state-of-the-art equipment. Our smokers are built by a highly skilled team with many years of experience designing and building insulated, gravity feed charcoal smokers. We strive for 100% customer satisfaction. We are not only backyard BBQers, but BBQ Competitors as well. |
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On the road to being a farker
Join Date: 07-29-10
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Covers for Superior Smokers
Alot of you have been asking about these and I should have some marine grade covers available for our cookers shortly. I plan to have them available within the next few weeks. If anyone is interested in ordering them, I will be taking pre-orders for the next couple of weeks. The covers will be high quality with a 10 year fabric. The price will be $165.00, and these things are built to last. I will post some pictures as soon as I get the prototypes in. PM me if you are interested and I will get your information and let you know when they are available.
Thanks, Kevin
Superior SS-1 Superior SS-2 www.superiorsmokers.com www.facebook.com/superiorsmokers Head Pitmaster In Charge, Superior Smokers |
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NDSU athletic director says players in the fraud case will not be suspended
Fort Collins, CO (WDAY TV) -- The NDSU athletic director has announced the 10 players involved in a highly publicized petition fraud case will "not" be suspended.By: WDAY Staff Reports, WDAY
Fort Collins, CO (WDAY TV) -- The NDSU athletic director has announced the 10 players involved in a highly publicized petition fraud case will "not" be suspended.
Those comments coming right after the bison knock off FBS Colorado State.
Gene Taylor says the players have been through enough this week, in his words they were vilified by the media.
With president Dean Breschani by his side, Taylor said neither he nor Coach Craig Bohl will add punishment onto what the 10 players receive in court.
And says he suspects that to be a light punishment. 2 of the players involved in the case were standouts in Saturday's 22 to 7 win.
Here's Taylor shortly after the game.
Gene Taylor, the NDSU Athletic Director, says, "I appreciate that they were able to put that away and work hard and be focussed on the game. I'm always proud of the kids and I know they felt horrible and everyday their pictures were on the paper day after day after day and it gets old and it does get to them, I mean they're good kids and they made a mistake and were vilified many times over this week and for them to come out here and play well I think it's hats off to them."
The players first court appearance is scheduled for October 2nd.
Tags: sports, city, news, bison, football, crime, updates


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Here is a list of polling place in Menomonee Falls and Germantown for the Nov. 6 election. Polls are open from 7 a.m. to 8 p.m.
Wards 1 and 2: Gloria Dei Lutheran Church, W180 N7863 Town Hall Road
Wards 3, 4 and 5: Good Shepherd Church, N88 W17658 Christman Road
Wards 6 and 7: St Paul's United Church of Christ, N89 W16856 Appleton Ave.
Wards 8, 9 and 10: Menomonee Falls Public Library, W156 N8436 Pilgrim Road
Wards 11 and 12: Lilly Road Fire Station, W140 N7501 Lilly Road
Wards 13 and 14: Holy Cross Church, W156 N8131 Pilgrim Road
Wards 15 and 16: The Lutheran Church of the Prince of Peace, W156 N7149 Pilgrim Road
Wards 17, 18 and 19: Davians Banquet and Conference Center, N56 W16300 Silver Spring Drive
Ward 20: Pilgrim Evangelical Lutheran School, W156 N5429 Bette Drive
Wards 21, 22 and 23: St James Catholic Church, W220 N6588 Town Line Road
District 1: Bethlehem Evangelical Lutheran School, N108 W14290 Bel Aire Lane
District 2: Germantown American Legion Post, N120 W15932 Freistadt Road
District 3: Life Church Student Center, W164 N11325 Squire Drive
District 4: CrossWay Church, W156 N10041 Pilgrim Road
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More from News and Features
- Falls candidates talk about TIFs, responsibility and more
- Police Report: March 10
- Men charged in theft of baby formula from Target stores
- Woman arrested for stealing kitchenwares to pawn
- Miller to speak on the role of parents in sports at Falls High School
- nw_letter-trawicki_0313
- News & Notes: March 4
- Menomonee Falls Village Board agrees to pay into trust funds as part of Radisson settlement
- Menomonee Falls ranked as one of the safest communities in U.S.
- Menomonee Falls police seek baby formula thieves


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The always creative folks over at BuzzFeed posted these hilarious photos of their pets photobombing one another. Enjoy some lunchtime cuteness. PHOTOS: Celebrities with their pets Which one is your favorite? Let us know in the comments.
These Hot Boys Will Make Your Day – The Berry | |
Chris Evan's Heart-to-Heart Moment – Lainey Gossip | |
We Can Hardly Handle The Hotness – The Berry | |
Neville Longbottom Continues To Make Us Drool – Lainey Gossip | |
Cuteness Overload: 32 GIFs That Will Make You Awwwww – The Berry | |
Jared Leto Proves That He's Still Sexy – Lainey Gossip |


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If you're a golfer or you just want to get out and walk with your kids, our upcoming events are a chance to have some fun while supporting a good cause. Save the date for these events benefiting Cincinnati Children's:
July 18: StarShine Hospice Golf Classic, a tournament at Western Hills Country Club, raises money for a program tailored to helping families cope with the illness and death of a child. For information, email email@example.com.
July 29: The Memorial Cancer Research Golf Outing at Legendary Run Golf Course raises money for cancer research at Cincinnati Children's. For information, email firstname.lastname@example.com.
Aug. 13: A Back to School Safe and Healthy event will be a day of activities at Fountain Square focusing on ways to keep kids healthy. For information, visit our Facebook page.
Aug. 29: A golf outing at Wetherington Golf & Country Club will benefit the Center for Infants and Children with Special Needs. For information, email firstname.lastname@example.com.
Oct. 15: Cincinnati Walks for Kids helps Cincinnati Children's care for sick and injured children in our community. For information, email email@example.com.


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Suzanne Green and Cody Sischo exchanged wedding vows on Aug. 6, 2011, at the Ellington Rod and Gun Club. John Potter performed the ceremony.
The bride is the daughter of Robert and Dawn Green of Sinclairville. Her husband is the son of Bonnie Sischo of Ellington and the late Paul Sischo.
Nicole Sischo, sister-in-law of the groom, was maid of honor. Bridesmaids were Shannon Chadwick and Stephanie Green, sisters of the bride. Flower girl was Maddie Sischo, niece of the groom.
Article Photos
Best man was Jason Sischo, brother of the groom. Groomsman were Ralph Dalaba, stepfather of the groom, and Joseph Jackson, brother-in-law of the groom. Ring-bearers were Collin Sischo, nephew of the groom and Joseph Jackson Jr., nephew of the bride.
They are both 2005 graduates of Cassadaga Valley.
They are living in Gerry.


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Get Living Without's FREE Recipe of the Week
Delicious allergy-friendly recipes for you and your family
June/July 2010 Issue
Let's Eat Out: Tips for Safe Gluten-Free Restaurant Dining
A menu for safe dining
My adult son e-mailed me recently, asking for dining-out tips that he could share with his colleague who had just been diagnosed with celiac disease. I chuckled as I reflected back to 1993 when my son was diagnosed. Along with helping him learn to spell and read, I also taught him the meat and potatoes of the gluten-free diet. I recall incrementally loosening the reins as he matured and his social events no longer included me. I coached him on the questions to ask in restaurants, how to order a burger without a bun, how to ask if the fries were cooked in a dedicated fryer, and what to say to a host when he was invited to a party. "Call ahead," I suggested. "Select the simplest foods–plain broiled chicken, baked potatoes. Above all, be friendly but don't assume people know about your diet."
Fast forward to 2010 and I'm stunned at how much easier life has become. Don't get me wrong. Dining out on a special diet still presents challenges. There are always the big wild cards—cross contamination and lack of knowledge at any given establishment on a given day. These concerns remain front and center for food-allergic customers and require vigilance on the part of the diner. But life is so much easier than it was even three years ago.
The trend for restaurants to cater to special diets is strengthening. Not only is the number of gluten-free eateries expanding, so are the options within the menus. Restaurants are serving a broader selection, often including staples like gluten-free breads, pasta and pizza, and they're showing a higher level of understanding of special dietary needs.
More chain restaurants announced gluten-free options this year—Chili's, which states its menu is updated monthly, and Bertucci's, which joined the Gluten-Free Restaurant Awareness Program (GFRAP) and now offers a printed menu for gluten-free diners. With locations in most states, these two restaurants present nice dining choices for food-sensitive travelers. Add them to the growing list of chains, which includes Panera's, 99 Restaurants and fast-food giant Burger King, that have announced they now offer gluten-free menu selections.
The Scene is Cooking
According to the Food Allergy and Anaphylaxis Network (FAAN), more than 12 million Americans have food allergies, about 1 in 25 people. Up to 3 million more have celiac disease, requiring a strict gluten-free diet and several million more are following a gluten-free diet because it makes them feel better. With the prevalence of food allergies, associated anaphylaxis, and food sensitivities on the rise, these numbers are difficult to ignore. It's clear that restaurants, grab-and-go establishments, hotels, university dining halls, secondary school lunchrooms and hospital cafeterias are paying attention.
Organizations like the National Restaurant Association and the Gluten-Free Restaurant Awareness Program (GFRAP), a program run by Gluten Intolerance Group, are working closely with dining establishments to ensure that we're able to eat out safely. On its website, the National Restaurant Association calls food allergies an important issue for the nation's nearly 1 million restaurants. Many are training their staff to serve food-allergic guests and to encourage customers to openly discuss their sensitivity concerns and ingredient alternatives.
According to Cynthia Kupper, GIG's executive director, the growth this year in the GFRAP program is nothing short of remarkable. "The restaurant industry as a whole is reporting the trend," she says. "Everyone wants to offer gluten-free options these days."
Kupper attributes some of this growth to the slow economy. Being allergy-friendly can bring in business. "We can document that most restaurants will see a 14 percent increase in revenue from offering a gluten-free menu," she says. But there's a downside to so many jumping on the bandwagon. "Not everyone has a good understanding of the proper way to handle food allergies."
Education of restaurant staff is key. Training must be applied in a way that is practical and can be understood by everyone, from dishwashers and servers to the chefs. GFRAP's goal is to make safety procedures palatable and the results profitable for a participating restaurant. "We don't want to overwhelm them with too much information or too many rules," Kupper says. "Nevertheless, if restaurants can't commit to a protocol that's safe, they can't call themselves gluten free."
She cites a tavern in North Carolina that listed fries as gluten free but added the disclaimer that they were prepared in a shared fryer. "By printing this on their menu, they thought they were covered. I told them they'll lose customers. If you can't guarantee the safety of your gluten-free menu, why offer one?" she says.
When Kupper and GFRAP staff visit a restaurant that applies for gluten-free certification, they audit the establishment in a process similar to kosher certification, identifying ingredients, reviewing menus and examining policies and procedures. Cross contamination is a great concern. "We ask what standard a facility can live with and if it's not high enough, we won't work with them," says Kupper.
The industry's interest in gluten-free dining is spilling into the market for specialty products. As more restaurants offer gluten-free menus, they're also buying up more gluten-free pastas, breads, pizza crusts, cookies and desserts to support the new selections. Topped with the restaurant's own fixings, gluten-free pizza shells made by French Meadow Bakery, Still Riding Pizza and others are now served in eateries across the country. Dr. Lucy's cookies are now sold at Starbuck's and some establishments are carrying gluten-free hamburger rolls. These products help restaurants broaden their menus without risking customers' safety due to potential cross contamination in the kitchen.
There are other changes: More places now dust their pizzas with cornmeal, rather than wheat flour. And as demand for gluten-free prepared and par-baked products grows, Kupper believes manufacturers will offer case sizes that better fit restaurants' needs.
Signs of Safety
Ultimately, the responsibility for a safe dining-out experience falls in your lap. We all have more than one close call to recount—pancake batter added to omelets, pasta cooked in the regular pasta water, dishes switched in the kitchen, wait staff with inaccurate information.
The key to safety is to be vigilant and to ask questions. What procedures are in place at the restaurant to ensure a safe meal? How does the kitchen become aware of your dietary needs? Does the chef know all the ingredients in your dish? Does the restaurant offer a gluten-free or allergen-friendly menu that makes sense? (If soy sauce is served with the "gluten-free sashimi," this might not be the place you want to eat.)
Don't assume. Confirm that the waiter understands the diet. Double check when your meal arrives to be sure you've received the correct dish. (The person who took your order may not be the same person who delivers your plate.)
I recommend that people with food allergies seek out restaurants that have gluten-free menus. An establishment that is knowledgeable about one type of special diet is better able to accommodate another.
Chef Ming Tsai, owner of Blue Ginger, an allergy-friendly restaurant in Wellesley, Massachusetts, and father of a little boy who has multiple food allergies, offers these suggestions:
- Call ahead and make a reservation. Inform the staff of your allergies when you call. Be mindful you'll get more focused attention if you don't call during peak hours.
- Bring a typed card that lists your allergies. It is helpful for the chef and it communicates that the allergy is very serious.
- Ask until you feel comfortable. "If you have to ask a question five times to make yourself feel comfortable, ask it five times. It is no one's life but your own. You have nothing to prove to anyone," Tsai says.
- Always carry your epinephrine. Even with proper training and best intentions, a restaurant can make mistakes. Don't put your life in someone else's hands. It's also a good idea to wear a medical alert bracelet.
Country Living
Those of us who live in a large metropolitan area, particularly on the East or West coasts, may marvel at the growing crop of restaurants we can frequent. But what about those who live in rural America?
If your home is in the country or in a small town, chances are the local eatery has little idea of how to handle your special diet. My advice is to go back to basics. Avoid fried foods, sauces, stews, pot pies and soups where allergens can hide. Remember that desserts may contain nuts or gluten. Watch out for buffets—utensils can be switched and ingredients inadvertently dropped and mixed into other dishes. When you order, keep it simple. For example, choose a salad (carry your own dressing or ask for oil and vinegar), unseasoned broiled or grilled meat, a baked potato and fresh fruit for dessert.
Chances are the closest natural food store is also miles away and your local grocery doesn't carry a selection of specialty products. My advice: Batch your special-diet shopping and stock up when you're in a larger city. See if you can work with your local grocer to bring some products in.
Mail order is an option, particularly if you take advantage of shipping discounts. The Internet is particularly helpful for those in remote areas. Deal only with reputable companies that you know and trust.
Check the web for any restaurants located within reasonable driving distance that cater to special diets. Websites often list menus, maps and reservation services. In addition, most support groups have websites where members share local dining experiences. These personal endorsements are helpful, as contributors often foster a relationship with the chef and staff before they post their recommendations.
Here are just a few of the many online resources offering helpful restaurant and travel tips.
The Gluten Free Restaurant Awareness Program (GFRAP)
lists certified restaurants (chain and independent eateries) throughout the United States and a few in Canada. All have undergone rigorous audit. Searches can be done by city, state and zip code.
Triumph Dining
publishes The Essential Gluten-Free Restaurant Guide, a directory that contains over 5,000 gluten-free establishments, including more than 80 chains. Triumph also sells a product guide and dining cards in many languages.
Gluten-Free and Allergy-Free Passport
founded by celiac Kim Koeller, specializes in tools and tips for dining out and traveling. Passport's strengths are its international focus and hi-tech iPhone and iPod applications. The company devotes one site to gluten-free diets and another to food allergies.
features information on restaurants (chains and independent eateries), grocery stores, resorts, cruises and more. Most information is contributed by readers. Karen Broussard launched the site after her 2-year-old son was diagnosed with celiac disease. Each year, readers vote for the most celiac-friendly destination. Two years ago, it was New York City. Last year's winner was Disneyworld.
is a website published by a Maine family that has six members with celiac disease. Launched in 1997, it's chock-full of information on dining, traveling, products, diet, cooking and even medications.
Progress Made
When I e-mailed my son back about his colleague's diagnosis, addressing his request for restaurant advice, I found myself shaking my head. Looking back 17 years when he was diagnosed—and then back 35 years when I was—what an amazing difference! Public awareness of celiac disease and food allergies has come a long way. The service and relative safety I now enjoy in the Northeast where I dine out are evidence of that.
My son and his colleague live and work in bustling New York City where there are gluten-free restaurant options galore.
"Most places have gluten-free selections," I wrote him back. "Tell her it's no big deal."
Beth Hillson is the Food Editor.
Katrina Avila Munichiello contributed to this article.
Read More on These Topics
Comments (18)
ANGELA: Take a look at Elana Amsterdam's recipes based on almond and coconut flours. We reviewed it in 2011 and her recipes are great. Here's the review:
Posted by: LW Moderator | March 23, 2013 3:48 PM Report this comment
I am not only gluten intolerant, but all grain intolerant. The one exception is millet in limited quantities. Unfortunately, I am also intolerant of quinoa and buckwheat; both of which are not grains. They were such a tasty alternative, but did not like me. I would like to see more 'helps' for people like me here. Anyone else out there who is grain intolerant? I do used a lot of nut flours and coconut flour, chia flour and more. Any bakeries out there I can order from when I don't have time to make my stuff from scratch? Angel R.
Posted by: Angela R | March 22, 2013 2:09 PM Report this comment
RE ALLERGYEATS.COM We have great respect and admiration for Paul and AllergyEats.com. This website wasn't big or well-known back three years ago when this article was first published. We have regularly included the website in sidebars more recently. Living Without is a big fan of AllergyEats.com. - Moderator
Posted by: LW Moderator | March 21, 2013 2:52 PM Report this comment
REGARDING DOMINO'S - A READER RESPONDED: Even Domino's (in their extra small print) says, "Domino's(R) pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. Therefore, Domino's(R) DOES NOT recommend this pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza."
Posted by: LW Moderator | March 20, 2013 3:27 PM Report this comment
I was disappointed not to see AllergyEats listed as a great resource for people dining out with food allergies and intolerances. For full disclosure, I am the Founder of the company. We have become by far the largest and fastest-growing guide to allergy-friendly restaurants thanks to the greatness of our community. AllergyEats is a peer-based restaurant rating site whereby individuals with food allergies and intolerances rate their dining experiences for the benefit of future potential food-allergic diners. This of it as a Yelp for those with food allergies. Any restaurant can develop a gluten-free menu, and some can earn certifications without following through and providing consistent training, but do those restaurants really understand cross-contamination and the other needs of food-allergic or gluten free diners? Anecdotal data says no! As more and more restaurants have introduced gluten-free menus, I've seen a definite uptick in the number of people online claiming to have gotten "gluttened" at restaurants with a gluten-free menu.
AllergyEats uses the wisdom of the crowds to help food allergic and intolerant diners know which restaurants have and have not provided others in the community with a safe and comfortable meal. Sure, we have links to a restaurant's gluten-free menu (where available), allergen list, and more. We're also partnered with GIG and NFCA to display their logos next to restaurants that have gone through the GFRAP and GREAT Kitchens programs. But there is no other resource that can provide the real world feedback that AllergyEats provides. This makes us a unique and great one-stop starting point to finding an allergy-friendly or gluten free-friendly restaurant. And even better... the more ratings we receive from you, our fellow community members, the more valuable the site becomes for all of us!
Posted by: PAUL A | March 20, 2013 3:09 PM Report this comment
Re: IBS sufferers can't eat salad/@Sue Ann
My husband has (apparently relatively mild, compared to what it *could* be) IBS, as well as lactose intolerance and some sensitivity to wheat. He loves salad. What we've discovered is, the biggest problems are, in order: Commercial dressings, croutons (partly because of the "mystery seasoning" found on too many of them), and very "sturdy," fibrous greens such as Romaine lettuce, cabbage, raw kale, escarole, etc. When you have your symptoms under control, if you want salad, try the softer leaves - things the grocery will call "leaf" lettuces or "Boston" lettuce. Iceberg is usually good for him, too, altho I do reserve the darkest (and therefore usually toughest) leaves for my salad. His salad dressing is grapeseed oil and balsamic vinegar; both of those seem to be tolerable. Your digestive system may vary, of course, but for what it's worth . . . . Now, we need a Mexican or Italian restaurant that doesn't add pepper/chiles/garlic; chile peppers are about his worst food additive. Best wishes.
Posted by: Sandy D | March 19, 2013 8:20 PM Report this comment
Sue Ann questioned Panera's gluten-free options. Ask for "The Hidden Menu". There are several GF options that are not widely publicized and can be food online.
Sue, Buon Gusto in Brighton, MI is the best for GF Italian fare I have found. People come from all over to eat at this small gem. Ayse's Turkish Cafe in Ann Arbor is another small outstanding place. The Melting Pot also is very knowledgeable on GF and other allergy needs and is a safe place to eat. I have not had much success eating elsewhere in SE MI. If anyone knows of other places, I too would love to learn about them.
Posted by: Lisa D | March 19, 2013 3:13 PM Report this comment
SueAnn, you seem to be confusing gluten free with other digestive issues you have. IBS suffers often are gluten intolerant but not always. Most IBS sufferers can have difficulty digesting fibrous foods but this upset isn't always a result of gluten intolerance. My mother had colitis and couldn't eat salad and watermelon, her fave, was her worst enemy. There are researchers who beleive these digestive problems are entertwined. Try working on one thing at a time. Ditch the gluten for awhile and then try salad again. Once your digestive system isn't so fired up you might be able to tolerate greens. I would suggest you see a nutritionist who can help you work this out. Yes, salad is gluten free sans the croutons and with a simple olive oil/ non-wheat vinegar dressing. I'm dairy/egg intolerant too, so salad is okay but I have to drop the croutons, boiled egg and cow milk cheese. Ask questions. A few weeks ago I had a wonderful greek salad loaded with a mild Feta cheese. When my husband paid the check he asked what brand the cheese was because it was mild (the way he likes it). The restaurant owner told us they had gone to the milder cow milk feta because most of their patrons found the sheep/goat cheese it too pungent. Whoops! Now I know (after the tummy ache subsided) to ask about the source of ANY protein. Its a journey. Also; if this is self-diagnosed gluten intolerance, that's a big no-no. You REALLY need to see a nutritionist or other health professional for guidance if that's the case.
Posted by: Rosalie L | March 19, 2013 1:56 PM Report this comment
I read articles like this in hope that there may be some new information that would make my multi-allergic/intolerant life easier. I haven't eaten out since figuring it all out; about 5 and half years. I'm not only severely gluten intolerant but wheat/grains/legume allergic. Even being in a Panera parking lot where flour dust lingers in the air can trigger a reaction. Even simple foods and salads are not safe when prepared with SOY OIL. What may be even worse is Epinephrine makes things A LOT worse by dangerously elevating blood pressure and heart rate.
I can't be the only person in the world with multiple allergies that can't find a single safe place to eat. I want to hear from THOSE PEOPLE and how they handle travel, dining out, social situations where no matter how well planned situations can catch us without back-up food.
Posted by: SalmonNationWoman | March 19, 2013 10:39 AM Report this comment
RE: CLAN THOMPSON - Holly, you are correct. The link was correct upon publication, but Clan Thompson has subsequently moved the celiac information to https://twitter.com/ClanThompson - Moderator
Posted by: LW Moderator | March 19, 2013 9:40 AM Report this comment
You articles is excellent and I've never been disappointed with your magazine, however you need to check your referred links. Clanthompson.com had absolutely no information on gluten free.
Posted by: Holly A | March 19, 2013 9:22 AM Report this comment
You could add Dominos pizza to your list. They have a wonderful 10" gluten-free pizza that can be made up with almost any topping.
Posted by: barbara w | March 4, 2013 8:09 PM Report this comment
Google "McDonald's gluten free" for a list. Ice cream sundaes and shakes are on the list. Fruit and yogurt parfait with no granola is on the list. Beef patties (no bun) are on the list, but I wouldn't choose that because of the possibility of cross contamination in the kitchen. I'd stick with something like the shake that comes right out of the machine, virtually untouched by human hands. But check the posted list frequently. Everything changes.
Posted by: Elgie | June 18, 2011 7:36 AM Report this comment
Does anyone have any fast food suggestions? When my children and I are out and need a quick bite, I have no clue what is safe and what is not. For instance, is McDonald's frozen yogurt gluten-free? What about their topping for a sundae?
Posted by: Marilyn S | June 17, 2011 9:00 PM Report this comment
The Melting Pot, is a fondue restaurant, that has gluten free bread, GF cake and brownies with dessert. They can make your cheese fondue with GF beer as well. Great restaurant and staff is knowledgeable.
Posted by: Meridith E | August 8, 2010 9:51 PM Report this comment
I have been gluten-free for a little over 6 months and am feeling much better. But I have other allergies to take into account as well, when eating out. The easiest thing for me is to inform the waiter that I have food allergies, and ask for a protein (fish, chicken, steak) broiled or grilled with EVOO, and a salad (with no croutons, cheese, or peppers or tomatoes). And I ask for lemon slices and oil on the side. Many of my dietary no-no's lurk in dressings. I can eat in almost any good restaurant and be well fed and happy ordering like this. I knew for many years that I had a problem with wheat, but would only give it up for awhile. In February I made the commitment to go gluten-free forever and it was a wonderful decision. And not nearly as hard as I thought it would be.
Posted by: ginny | August 4, 2010 12:54 PM Report this comment
Sue, I read your above comment, do you know of any good places in Michigan besides the one you mentioned ? We live in Southeast Michigan, about 30 miles south of Detroit....and finding not a lot available in the restaurant area...
Posted by: Donna G | August 1, 2010 11:01 AM Report this comment
Great article. I have IBS and was told by the doctor 2 weeks ago that I needed to eat gluten free for 30 days. I have been following an IBS diet for 10 years and it has really helped. There is one sandwich that I am able to eat at Panera's without the greens and dressing on it. When I saw Panera on your list I wondered what bread was gluten free. When I see a bakery listed as having some items gluten free I expect that to mean bread. I drove there and the young man that helped me got out a very large notebook he called the "bible" and happily showed me two salads and two soups. Any place that serves salads can say they have gluten free foods. I was very disappointed but not surprised. My guess is that many of the places listed in your article are saying they have gluten free items that will turn out to be salads. For all of us with IBS, salads are out so this doesn't help me at all. I have said goodbye to Panera's. I would like to share that there is a wonderful eatery in Grand Rapids Michigan, Marie Catrib's of Grand Rapids. They carry many items that are gluten free, dairy free and vegan. Everything is made fresh and is very tasty. The wait staff are all trained about food allergies. They have a wonderful bakery and deli. I can't say enough about how much they care about providing for people with special diets. They are so willing to make something you will not only be safe eating but also enjoy. This restaurant gives me hope that others will follow and not just say they have gluten free items because they serve salad.
Posted by: Sue Ann | July 30, 2010 11:00 PM Report this comment


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Talk to your doctor about prescription CRESTOR.
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Dr. Pamela Kushner, Associate Clinical Professor of Family Medicine, on why some people are at even greater risk for plaque buildup.
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Yesterday (25 January), the ILO warned in its annual employment trends survey that developed economies, including the European Union, cannot expect to see any major improvements in their labour markets this year.
Meanwhile, figures published by the European Commission last week (21 January) show that the average unemployment rate across the EU remained at 9.6% for most of last year, up from 6.7% in March 2008.
More than 23 million workers are currently registered as unemployed across the whole of the EU. This means that the number of job seekers has increased by 46% (some 7.3 million people) since March 2008.
Europe's young people are facing an especially difficult situation. Across the EU as a whole, the youth unemployment rate, for those under 25 years of age who are not in full-time education, is now at a record level of 21%.
László Andor, the EU commissioner for employment, social affairs and inclusion, is concerned that not enough new jobs are being created in the EU, despite signs in some member states that the economy is starting to grow again.
"Currently, on the EU level, we are experiencing a jobless recovery," admitted Andor.
Responding to the latest data and the report from the ILO, Andor underlined the importance of the 'Europe 2020' strategy that was launched last year.
In a statement sent to EurActiv, the commissioner said that "governments have to prioritise job creation, and especially tackling youth unemployment".
"The main challenge for employment policies now is to prevent unemployment from becoming structural and to seek a maximum effect in terms of net jobs creation."
"Fiscal consolidation has to be coupled with structural reforms and more investment in human resources," said Andor.
The ILO's figures show that the EU and other developed economies – including Australia, Canada, Japan and the USA – have suffered much larger increases in unemployment than other parts of the world. Together, these countries account for 55% of the increase in global unemployment between 2007 and 2010.
According to the ILO, developed countries will continue to face persistently high levels of unemployment during 2011. This is despite the fact that several key indicators (global GDP, private consumption and investment) are showing that the world economy has already started to recover from the worst effects of the crisis, which started in 2007.
Policymakers at EU level and in the member states are faced with a difficult dilemma. They have to create the conditions for a sustainable economic recovery that will generate millions of new jobs. But at the same time, they are trying to reduce deficits in national budgets by cutting public spending, which will lead to more people losing their jobs.
Spain the worst – Germany the best
Among the EU member states, Spain continues to face the most severe impacts from the continuing economic and financial crisis, with an unemployment rate of 20.6% at the end of 2010, and a total of 4.8 million people looking for work.
Young people in Spain face an especially difficult challenge in trying to find work, as more than 43% of young people under the age of 25 (not counting those in full-time education) are registered as unemployed.
After Spain, the member states with the highest unemployment rates are Lithuania, Latvia, Estonia, Slovakia and Ireland. These countries all have between 14% and 18% of their workforces looking for a job.
No less than 19 of the 27 EU member states saw their unemployment rates go up in 2010. Alongside Spain, large increases were also seen in Lithuania, Greece, Bulgaria, Slovenia and Poland.
Meanwhile, Germany saw a significant recovery in its labour market in 2010, leading to a fall in its unemployment rate from 7.5% to 6.7% during the 12 months to November.
Finland, Sweden and Malta also enjoyed significant falls in their unemployment rates, while the situation in France and the UK remained stable during 2010.
The member states with the lowest unemployment rates are the Netherlands – only 4.4% according to the Commission's figures – Luxembourg and Austria.
Employment ministers from the 27 member states took part in an informal meeting in the Hungarian town of Gödöllő last week (17-18 January), where they discussed the various ways in which governments can help young people find jobs.


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Movie Review: Hyde Park on Hudson — Does This Movie Even Care?
If you squint really hard, you could even imagine it as a sequel of sorts to The King's Speech.
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Skip to content, or skip to search.
If you squint really hard, you could even imagine it as a sequel of sorts to The King's Speech.
That's one sweet Rolodex.
Plus: Jason Segel reveals a slobby, fat photo of himself, and more, on our daily late-night roundup.
Laura Linney explains you can't be fat and mean.
Plus, Jason Schwartzman reveals just how much of a lion his dad was when he was a kid, on our regular late-night roundup.
Plus: Leonardo DiCaprio was totally fine with miming sex with Kate Winslet in front of her husband.
Taylor Momsen makes a priest joke, Snooki blames tequila, Bieber signs off with love.
Soon after Natasha Richardson's death. Sad and sweet.
Meanwhile, the Donald and Melania lose points for causing a commotion.
Are there comparisons to Streep? Yes. Are they warranted? Absolutely.


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Try an unconventional color-block style, then pair it with classics.
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Oliver Lake Organ Quartet (Promotional Photo / November 12, 2012) |
Kudos to the Hartford Jazz Society for inviting composer and saxophonist Oliver Lake — co-founder of the World Saxophone Quartet (along with David Murray, Julius Hemphill and Hamiet Bluiett) and a Guggenheim fellow — to town, with his Organ Quartet in tow. Although it's a b*tch to transport, I'd argue we could all use more Hammond B3 in our lives; on Friday, it'll be ably steered by organist Jared Gold and supported by drummer Chris Beck. Lake's bass-less Quartet features New Jersey-based trumpeter Freddie Hendrix, a veteran of llinois Jacquet's Big Band as well as Lake's New Life Jazz Orchestra. Lake's sizable body of work over the past 40+ years, as both leader (30-some-odd albums) and sideman (with the WSO, Anthony Braxton and James Blood Ulmer, among others), has earned him a rightful place in the pantheon of post-Eric Dolphy greats.
Oliver Lake Organ Quartet
Nov. 16, 7 p.m., $15-$20, student workshop 4:30-6 p.m., Polish National Home, 60 Charter Oak Ave., Hartford, hartfordjazzsociety.com.


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FREE Email Newsletter
Mobile Device Lab Testing Becomes Scalable, Smart and Subscriber-Centric
December 10, 2013 1:28 pm | by Amit Malhotra, Azimuth Systems, Inc. | CommentsToday's mobile user experience is driven by a complex series of interactions between networks, devices, services and applications, all of which are tested prior to products being introduced to the market. The industry is undertaking an unprecedented number of technology changes at each of these layers.
Keynote Opens Up Mobile App Testing with Project Pricing
December 10, 2013 12:54 pm | by Ben Munson | CommentsThe time-honored tradition of testing mobile applications by calling up people you know and asking them to look at your app or mobile site on their device works to a certain degree. It's also a good way to stay connected with friends but for a more comprehensive mobile testing solution, Keynote System's DeviceAnywhere looks like a better route.
Breaking Down AT&T's New Mobile Share Plans
December 6, 2013 9:31 am | by Anick Jesdanun, AP Technology Writer | CommentsAT&T is joining T-Mobile in reducing monthly fees for people who pay for their own devices. It's the latest break from a longstanding practice of offering subsidies on devices to lock customers into two-year service agreements. Many customers have been forgoing those subsidies anyway as they choose plans that allow frequent phone upgrades.
From Network Provider to Mobility Concierge: The Changing Operator Landscape
December 5, 2013 2:09 pm | by Sunil Marolia, VP of Product Management, Smith Micro Software | CommentsSince the day that Apple turned the wireless industry on its head, nearly all assumptions about how the industry operates have changed. From a market that was primarily controlled by wireless operators, to a flattened market driven by innovative devices and applications, operators now struggle to maintain differentiation and face significant challenges with...
Wireless Week Predictions for 2014
December 4, 2013 11:24 am | by Wireless Week Staff | CommentsIt's that time of year again, as we say goodbye to the old and look to the future. In this year's predictions for 2014, we hear from some of the industry's top executives. From small cells and virtualization to the cloud and the Internet of Things, the coming year promises to bring more challenges, innovation, and disruption.
Review: Moto G Isn't the Best, but Decent for $179
December 4, 2013 10:36 am | by Anick Jesdanun, AP Technology Writer | CommentsYou're not getting the best or the latest technology with Motorola's $179 Moto G smartphone. What you do get is a great price for something close. Motorola bills the Moto G as the phone for the rest of us — the ones who can't afford $500 to $700 for a high-end smartphone.
Review: The HTC One Max and How Big is Too Big?
December 3, 2013 9:32 am | by Andrew Berg | CommentsI should preface this review with some context: my everyday device is an iPhone 5. I've become less adamant in my love for all things Apple in recent years. Part of that has to do with improvements to Android and Windows, and part of that has to do with Apple's tunnel vision.
Review: 5 Shopping Apps to Get You the Best Prices
December 2, 2013 10:17 am | by Joseph Pisani, AP Business Writer | CommentsMany retailers, for instance, will match deals you find elsewhere, so these apps can help you find better prices to show the cashier. Some let you search for coupons, while others tell you whether you're better off buying online instead. And one keeps track of all those promotional fliers that do little good if you forget them at home.
LTE Tablet Holiday Face-Off
November 27, 2013 9:15 am | by Ben Munson | CommentsThe price gap between cellular and Wi-Fi-only tablets stands prohibitive to most folks scooping up a slate with an LTE chip. But In case anyone's thinking about picking up a cellular-ready tablet—on/off contract or month-to-month—we put a few LTE slates up against one another and see how comes out as the winner of a spot on a holiday wish list.
When Will LTE Be a 'No-Brainer' for Tablet Shoppers?
November 26, 2013 3:51 pm | by Andrew Berg | CommentsWhen consumers are tablet shopping this holiday season, they'll likely still notice a significant price difference between the LTE-capable models and those with Wi-Fi only; Apple charges a $130 premium for the Wi-Fi + Cellular version of the iPad Air. In short, the cost of picking up a tablet with cellular connectivity is still prohibitive for many.
Review: HTC, Nokia Offer Good, Giant Choices
November 26, 2013 8:57 am | by Anick Jesdanun, AP Technology Writer | CommentsI find giant phones hard to carry and use, but I'm well aware that many people like the bigger images and text they offer. These so-called phablets, with screens measuring about 6 inches diagonally, are nearly as big as the smallest tablets. Unlike tablets, they can make phone calls over cellular networks.
Review: Nexus 5 Delivers Basics at Great Price
November 21, 2013 3:51 pm | by Anick Jesdanun, AP Technology Writer | CommentsYou don't get a lot of frills with Google's new Nexus 5 phone. There's no fingerprint reader, no waterproof covering, no sensor to detect eye movement or hand gestures. What you get is an Android phone that's very good at the basics — for an excellent price.
Carriers Lose Out with New NFC Tech in Android
November 20, 2013 3:19 pm | by Ben Munson | CommentsA lot of analysts and media started prepping eulogies for the Near Field Communications (NFC) this year when Apple announced iOS 7. The company once again passed up NFC, while embracing Bluetooth LE for iBeacons, confirming that the new iPhones would not be featuring NFC. And so, NFC was dead, right?
Performance Optimization for VSAT Technologies
November 15, 2013 10:46 am | by Paul Andersen, Director of Marketing, Array Networks | CommentsWith Very Small Aperture Terminal (VSAT) Internet connections, a company's WAN is no longer restricted to offices in the middle of towns and cities. WANs are extending their reach to include a variety of hard-to-connect locations such as construction sites, oil rigs, remote monitoring sites and ad-hoc emergency response camps...
Is Wi-Fi Friend or Foe for Operators – Can the Cloud Save Them?
November 11, 2013 2:05 pm | by Jim Hudmon, Nexius Solutions | CommentsMobile operators everywhere are at a crossroad. With their advantages of mobility slipping away, it's time for mobile operators to identify the next generation of business opportunities that they are uniquely qualified to pursue. It's time for operators to look to the cloud.


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New Uses for Old Things
New Uses for Aluminum Foil
Aluminum Foil as Glassware Scrubber
To get baked-on food off a glass pan or an oven rack, use dishwashing liquid and a ball of foil in place of a steel-wool soap pad, says Mary Findley, president of the cleaning-products developer Mary Moppins. It's one way to recycle those used but perfectly good pieces of foil you hate to throw out.
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For Immediate Release:
May 25, 2005
Mary Stadick Smith - (605) 773-7228
Board of Education approves new technical school programs
Three South Dakota technical institutes will offer new programs in the next two years. The South Dakota Board of Education approved the programs at a meeting last week.
"The decisions to add the programs stem from both student demand and the needs of the surrounding communities," said Jeff Holcomb, director of Southeast Technical Institute in Sioux Falls.
Southeast Technical Institute will begin offering Electroneurodiagnostic (END) Technology and Pharmacy Technician programs in 2006-07. The programs should help meet the needs of Sioux Falls' fast-growing medical community.
END Technology will be a two-year program, and Pharmacy Technician will be an 11-month program. According to Holcomb, Southeast was encouraged by local organizations to pursue both programs. Initially, 30 students will be accepted in each program.
Western Dakota Technical Institute in Rapid City will add a Field Engineering Technician program in the fall of 2006. The program will result in an associate of applied science degree. Graduates will be able to work for many private and government entities wanting to monitor and sample remote resources.
Lake Area Technical Institute in Watertown will add to its Welding Technology program. The new program, which takes effect this fall, will offer students in the existing Welding Technology program the option to continue their education and obtain an associate's degree.


text:
Scheduling Changes in Boston
Trent Gilliss, online editor
There's a lot of activity in Boston these days. We recently learned that WGBH will now be carrying Speaking of Faith on Sundays at 7 a.m. Yeah!
Also, later this week WBUR made significant changes to their weekend schedule, including moving SOF from noon on Sunday to the 6 a.m. time slot that same day. If you have opinions on this decision to move SOF from midday to early morning, please let them know by commenting to WBUR's announcement, writing an e-mail, or calling them at (617) 353-8451.


text:
Chef's tasting menu at Mr. Pollo [SF]
Melanie had dropped by Mr. Pollo on Mission at 24th to check out the offerings of their Venezuelan chef, and noticed that he was offering a chef's tasting menu, prix fixe for $19.95. She rounded up a bunch of folks, including some visiting chowhounds, and the eight of us pushed together three two-tops, leaving one other table and two counter seats. Yes, it's a hole in the wall.
But it's a hole in the wall with a talented, passionate chef. How many Mission dives have a chef, not just a cook? How many have a chef who has cooked in top restaurants around San Francisco and across the country? How many have a chef who says that what he wanted to do was get rid of the menus and ask people what they wanted to eat and how much they wanted to pay, and he would cook for them? What other chef is offering a tasting menu for which he also does all the prep, serving and dishwashing?
This chef would be Manny Torres Gimenez, from Venezuela, and for our dinner he served:
An amuse bouche Venezuelan-style "stuffed" arepa: a silver-dollar-sized disk of white cornmeal, split and sandwiched with a slice of kiwi. The crisp browned crust on the outside of the arepa and the creamy interior were a surprisingly delicious contrast with the cool, sweet-tangy kiwi.
Next, a Colombian-style arepa: a corn aroma arose from a bigger disk, more deeply browned on the outside and oozing with cheese. A bit of sugarcane had caused the caramelization on the outside and brought out the corn flavor.
The arepa trio concluded with Venezuela chachapas: disks of crispy browned pureed fresh yellow corn folded around melting cheese.
From arepas we transitioned to their cousin, the empanada. This was a Colombian version, a crisp halfmoon-shaped anchiote-tinted cornmeal pasty filled with a smooth chicken-potato mixture. The filling was fairly bland on its own, but came with aji, a dipping sauce made of chopped green onions, vinegar, cilantro, etc.
Finally, the main course: a duo of braised lamb on a bed of anchiote rice and a grilled baby goat rib. This came plated with a dollop of a complex sauce that included jasmine and lavender flowers and other herbs. The lamb, based on a dish his grandmother taught him, was tender and deliciously simple. The goat rib was perfectly cooked medium rare, with crispy fat along the bone, and was surprisingly mild. Chef Gimenez said it comes from Australia.
As we were wrapping up, the chef told us he would be happy to put together a dinner based around dishes or ingredients of our choice, or a menu of dishes paired to chosen wines. Reservations are not required, but given the size of the restaurant and the fact that it's a one-man operation since Chef Gimenez recently took over sole proprietorship, strongly recommended.
He told us this was the first Sunday he'd been open and that from now on he would be open seven days a week.
Mr. Pollo
2823 Mission St, San Francisco, CA 94110
Chef Manny has moved to Roxy's.
Some reports for his new format at his new venue here in this discussion,
http://chowhound.chow.com/topics/879533Roxy's Cafe: 2847 Mission St, between 24th St and 25th St. Open daily from 12pm-2pm for lunch, and 5pm-10pm for dinner.
Hi Everyone,
I'm excited to read about Mr. Pollo and would like to go check out the restaurant for myself when I head to SF next week. However, I seem to have a problem loading Mr Pollo's web page.
Can I found out if anyone else has that problem as well. If so, how did you guys make reservations?Thanks so much in advance!
re: nicedragonboy
>meal can take over 2 hrs.
yeah, that is worth mentioning. especially given 1. how uncomfortable the space can be 2. the quantity of food was so small [at least back when the tasting menu was $15] you're about as hungry at the end of the meal as you were at the beginning.i didnt mind the experience as it was cheap and it was a laid back and flexible evening, again, it's worth being aware of these factors.
re: psb
Yes, my experience was that he opens the door at 6, but he isn't prepped and ready to serve, so you're lucky to get your first course by 6:45. And people drop in to chat, the pace is very laid back -- it's definitely a "total experience" kind of place. I found the amount of food to be about right -- I certainly wasn't hungry! I think the volume may vary depending on what he's serving.
re: Civil Bear
he must change things around since I recall one of my courses being a thinly sliced piece of seasoned, marinated flank steak at least 2.5" by 5" with a side of rice. More than a few bites for sure.
Also a fairly significant medley of mushrooms that he said he personally hunted some of them for. One of the best mushroom dishes I've had.
I would definitely say skipping the tasting menu is the way to go, otherwise the portions aren't always fulfilling, and it tends to feel like the same dish, same sauce, same side, with a different protein swapped out.
They are good with substitutions, so be up front if you want to avoid seafood or whatever.
Half the appeal is the setting, and experience....and yeah, there are a lot of complimentary snacks nearby if you do happen to leave hungry.If they're still doing it, the dessert tasting is the secret star of Mr. Pollo.
Mr. Pollo
2823 Mission St, San Francisco, CA 94110 -
re: sugartoof
I visited Mr. Pollo for lunch today and was quite pleased. The tasting menu included a roasted beet salad, a deep fried frogs leg, flank steak with squash gratin, and a braised pork dish. There were various sauces and sides that made each course more complex than that listing might make it sound. Everything was very well prepared and interesting; one could argue that the seasoning on some of the dishes could have been kicked up a notch, but it was all tasty. For $20, it is an excellent deal. Also, they are applying for a beer/wine license -- which would be a nice addition.
When you did this Chow dinner did you just wait for opening or do you have some sort of special reservation? I'm wondering if it's possible to book the whole place.
One additional data point: I arrived Monday at 9 PM, and the wait was 1.5 hours, so I skipped it.
I think you can make reservations: I saw one of those little "reserved" tags at a counter spot.
re: Windy
Ditto on lunch. My partner and 1 year old and I went around 2pm and had no wait. We had the empenada and an arepa for an app, ordered 2 more empenadas because they were so good. We split a pork chop with plantains and wonderful beans and a green salad. Got out under $25 with tip. Service was casual to say the least, had to ask for utensils after we received the entree but we are pretty easy.
Don't think I would be able to wait when I could go to Trebol across the street.
I tried the tasting menu with a coworker back when it was $15pp. I have to say it was the first meal I ever ate where I was hungrier when I left than when I arrived. The coup de grâce was the final course where we saw the chef dig out a couple of huge plates and we though to ourselves we were finally going to get served something of substance. It ended up being a scrawny, meatless quail leg with a couple of fingernail sized plantain bits along side it.
Thankfully Rosamunde Sausage was across the street...
re: baron45
Me neither. But I was expecting to be at least somewhat satisfied after four "courses." Even my 100-lb coworker went away hungry.
Perhaps stretching the four microscopic courses out for over an hour had something to with it as well. Two bites of something that looked pretty and then another 15 wait for the next bite or two...
Let me add a few impressions of our tasting menu dinner. First, I didn't have a chance to speak to Chef Manny directly about it. I called to make a reservation last week and the man who answered was quite gruff and said that the price would be $19.99 per person plus tax. I didn't think it was the chef, and stopped by Friday night to make sure that there hadn't been a change in personnel. The chef had the night off and th woman on duty didn't speak much English either. I tried to ask her why our quoted price was higher than the $15 on the new menus, shown here, and all she said was that it was "special". The new price was communicated in advance to those attending.
Mr. Pollo's new printed menu
http://www.flickr.com/photos/melaniewong/4459309510/In our chat with Chef Manny, we learned that this was the first time that Mr. Pollo was open on Sunday. Also that the man I spoke to was his previous partner, maybe those had some bearing on the price or maybe we had a more elaborate entrée than typical. I should have investigated further with the chef when I had the chance, but failed to do so. Turning a blind eye to the bottles we brought in made it more than worth it to me.
I found all the food quite well-executed. Well, maybe not the empanada. Part of the main dish was a personal excursion, the others were typical of their cuisines. The chef deserves kudos for the skill shown with the arepas and cachapa, all head and shoulders above the quality found in this area. I was surprised to not have any greens or "farmers market veggies" as had been promoted to me in my first encounter with the chef. If there had been a vegetable side, a simple salad or maybe a garden soup, I would have no complaints at all.
Venezuelan-style kiwi mini arepas as amuse-bouche – Golden and lightly crisp from the griddle and so tender and delicate inside.
http://www.flickr.com/photos/melaniewong/4459260328/Colombian-style cheese arepa – Even better than the previous cook used to make here, the level of carmelization on the crust was quite remarkable and even more so for getting so much color without scorching. The sweetness of the sugar cane popped out the corny flavor notes even more.
http://www.flickr.com/photos/melaniewong/4459260326/Cachapa – I've only had a cachapa once before at Café Coupa in Palo Alto which charges $16 for one. This was more tender inside and crisper outside, a much finer version.
http://www.flickr.com/photos/melaniewong/4459260316/Ají sauce – As others have noted, this tasted vaguely Cantonese to me. I was craving some capsicum at this point and was a little let down that something named ají (chile pepper) had no heat. But I did like the savoriness it added to the empanada.
http://www.flickr.com/photos/melaniewong/4459260314/Empanada – Filled with chicken and potatoes, the deep-fried crust was stained with red achiote. The crust was a bit too tough. Without the ají sauce, this was have been too bland alone.
http://www.flickr.com/photos/melaniewong/4459260310/Entrees in a row at the table – We were a bit cramped with eight seated at three two-tops pushed together. Four is probably the ideal party size for eating here. There was no room on the table for water glasses, for example. Here's the shot before one full plate ended up on someone's lap.
http://www.flickr.com/photos/melaniewong/4458436751/Closer look at the braised lamb and grilled goat rib chop plates – The braised lamb and potatoes may seem simple, but the careful browning from searing off or roasting added more flavor than can be achieved in a crockpot alone. Also, the texture was on point, not stringy or dried out, yet tender and fully cooked. I was a little tired at this point and didn't focus as closely on the "comma" of complex sauce painted on the plate to try to deconstruct it. I just know that I enjoyed it immensely on the delicious grilled rib chop. Like others, I picked up the bone to gnaw on it, not wanting to miss a bit of the flavor.
http://www.flickr.com/photos/melaniewong/4458436733/Chef Manny in action – In a small place like this, every seat in the house is at the Chef's Table with a clear view of the cooking, as shown here.
http://www.flickr.com/photos/melaniew...My other quibble is that the meal ended somewhat abruptly. Offering some fresh fruit as a final offering to signal the end would be a good touch.
Chef Manny said that he wanted to present his own style of cooking at taqueria prices. For me, he succeeded at that.
Mr. Pollo
2823 Mission St, San Francisco, CA 94110Coupa Cafe
538 Ramona St, Palo Alto, CA 94301-
re: Melanie Wong
I was tasked with deciding where to eat with my Mom in the city one night, so I decided to give her an adventure and we went to Mr. Pollo. Because we had ballet tickets we got there just as it was opening (at 6 p.m.) and we were the second party in line. The restaurant quickly filled up, mostly people ordering the tasting menu (four courses for $15).
I didn't take notes, but the four courses were: a fairly traditional Venezuelan chicken and rice soup; a fried oyster and the world's smallest scallop on a bed of greens; a slice of pork tenderloin with ...?; and a fairly traditional braise of lamb with rice cooked with beet greens and garnished with beets.
I'm still not sure that he's quite got it down: the two more traditional courses were better than the two more "chefly" courses (with the caveat that I don't like oysters -- Mom liked that dish a lot, and the tiny scallop was kind of neat the way it just burst in my mouth like a small grape). The pork dish was clearly unmemorable, except that I thought the pork was a bit dry. The use of seasonal vegetables -- including fresh favas (with the pork, now that I think about it) is more apparent than it was in our previous dinner. The chicken soup and the braised lamb were both delicious and on their own were worth the price, as is the whole experience -- my Mom had a blast and has been telling friends about the $15 tasting menu she had in a hole in the wall in the Mission. Chef Manny remembered that I'd been in before and was an otherwise delightful and charming host, and the people in the restaurant were a convivial mix of and friends/regulars. Unfortunately we had to dash away, since it took a while for him to get the food coming and we had gobble down the final course to make our curtain -- it would have been nice to linger a little more and talk to him more about the food.
Mr. Pollo
2823 Mission St, San Francisco, CA 94110
Controversy, heheh!
Been too busy to post, will try to add more details later today. In the meantime, here's the slideshow of our dinner.
Mr. Pollo
2823 Mission St, San Francisco, CA 94110 -
I have mixed feelings about the dinner here. First of all for what we received, I thought it was overpriced. Especially since the tasting menu was posted as 15 dollars and shiftily changed to 20 when reservations were being made.
The various incarnations on the corn arepa theme could have been put in a basket as an appetizer and then we would of had the one entree. I think calling it a tasting menu was a little misleading as was the statement that the chef goes to the farmers market for fresh produce. The only thing green on the table was the herbs in the aji.
The fact that he left Venezuela at an early age and cooked in nearly every other ethnic cuisine restaurant except his own (he consulted at one) was disconcerting too. I was longing for a much soulful interpretation of the food of his motherland.
I guess it boils down to the fact that I didn't see the value in the food because I am pretty confident I could have cooked it just as well or better. This is very true for the entree which tasted like a bland lamb and potato stew over rice that left my mouth "cottony."
The chef seems passionate for sure, but I think this just fell a little short. I think the cuisines of Venezuela/ Columbia has so much more to inspire.
re: kare_raisu
I'm not a fan of the "I could have cooked it just as well" theory of value. Maybe you could have, but I couldn't have, not if I include all the time I would have to spend researching recipes, sourcing ingredients, etc. I thought the value was fair, if not extraordinary.
I think your point about the menu being somewhat uninspired and there not being much evidence of it being market driven is well taken, though. I think maybe he's still feeling his way for what he should be doing with these dinners: should he be offering people unfamiliar with the cuisine a traditional meal, or should he be more "out there" and risk turning off people who are expecting food like that cooked by grandma back home.
re: Ruth Lafler
Its not a theory of value but a fact - i could have put lamb meat and potatoes in a crockpot and came out with an equally if not tastier result. I didn't really see any inspiration from his stints at SPQR, Les Halles etc seep into the food which would have been interesting.
I think I only appreciated really his ability to finesse the cornmeal into different guises.
1911 Fillmore Street, San Francisco, CA 94115
Fantastic meal organized by Melanie. Thanks for setting it up and bringing those delicious wines. As Ruth's write-up covers most everything, I'll only add a few comments.
The amuse-bouch surprised me, as the kiwi was pretty harmonious with the corn dough. It wasn't too sweet, and the kiwi brought some nice acidity.
We found out that they filled the arepa with Monterey Jack because importing cheese would be far too expensive. It certainly melted nicely; I thought it even had some ricotta-esque notes that I found pleasant. The cheese wasn't sharp and the sugar was kept to a minimum, so I found the sugar to be a great addition. Crisp edges, moist corn interior, and melted cheese. Can't go wrong with that.
The chachapa was probably my least favorite, though it was my two friends' favorite course. I thought it was the least nuanced, melted jack inside crispy yellow corn, but it was pleasant enough.
The empanada, which the chef might have called something else that I don't remember, was probably my favorite course of the night. A pretty hard crust, probably the result of having created the empanadas a while in advance, but I liked biting through it to get to the tender potato-chicken filling. Some of the others thought it was a little salty, but I liked seeing those salt crystals on the outside. Combined with the almost Chinese-tasting aji, you got all kinds of tastes and sensations.
The lamb and goat was a satisfying plate of soul food. I didn't exactly understand what was in the sauce, which he seemed to imply included some sort of lamb element, but it really tied together the lamb with the rice. Did he say there was achiote in the rice as well? The doneness of the goat was pretty variable from plate to plate. Mine was pretty gray, but Melanie's plate next to mine was a little bloody. I'm guessing he didn't rest it very long. Despite that, it was incredibly tender, well-seasoned, and not too gamey at all. It was definitely a great bite or two of goat. I was gnawing on the bone afterwards trying to get it all. When my friend accidentally spilled his dish on himself, the chef made him a new plate of food without problem.
The chef was a really nice guy, the food was soul-satisfying, and the company was as fun as ever. Tonight was a great night at Mr. Pollo.
Mr. Pollo
2823 Mission St, San Francisco, CA 94110-
re: LikeFrogButOOOH
Manny Torres Gimenez, who was doing the tasting menu at Mr. Pollo, moved to Roxy's Cafe in December. Mr. Pollo's landlord has since been trying to copy what Gimenez was doing.
re: Robert Lauriston
we went tonight, not having heard about the change in ownership/chef... still, we had a great meal.
walked in and took the last available 2-top for the night - apparently they use different chefs for different shifts or seatings, but after this one (it was 7:00), the chef from Wise & Sons was having a private party there.
our waiter recommended the 2 of us each get the 4-course, $20 prix-fixe and split an arepa, which they've kept on the menu as a holdover from the last chef. so we did.
first up was a light and flavorful vietnamese-style broth with ginger, sliced baby corn, baby shrimp, glass noodles, basil and other things. very good.
next, the star of the night, a wonderfully creamy and buttery plate of shrimp and grits with a brown sauce described as "New Orleans flavor" by the waiter, which tasted mostly of worcestershire (in a good way). a sincerely perfect dish.
then came our arepa - overstuffed with carnitas, gooey cheese, veggies, and a cilantro crema. very tasty, but it pushed me over the edge into almost full before our main course came. so though i loved it, i'd probably not need to get an arepa every time, even splitting it. (and it's extra, not part of the prix-fixe.)
the main dish was seared flank steak over sauteed bok choy, with indian eggplants on a bed of cauli/sumac puree, and drizzled with a coconut/sambal sauce. this was probably the weakest dish, as the bok choy was actually hard to eat (a little stringy) but it was still tasty - the steak had a wonderful caramel flavor.
we almost never eat dessert, but since this came with the meal.... a lovely rosewater tart yogurt with granola and tangy/sweet fresh mango - light and a perfect ending.
nice little wine list, too. i had a dry-as-dirt rose and a nice, tobacco-y cotes du rhone.
i'm sorry the original chef is no longer there as I only went once during his tenure and ordered an arepa to go (and it was a much more traditional version - very good), but i am thrilled to have finally tried this place - this quality of food for that price? amazing.


text:
Camarona Caribbean Lodge
Travel Blogs from Puerto Viejo
Fantastisk strand og høye bølger!
V�knet kl 0500 av banking og roping uti gangen. Trodde det var oss de ville vekke, men det var tydeligvis naboene som hadde forsovet seg. Hadde heldigvis en time p� oss f�r vi skulle dra.
Ble hentet av Costa Ricas svar p� Martin Skanke. Trivelig og hyggelig type, men n�r han fikk pedale under foten og rattet i nevene, var det bare og holde …
Day 4 Punta Uva
Finally woke up at a reasonable time today. Jet lag beaten! Hung around the hostel until we cracked into the crunchy granola for a healthy and hearty brekkie. The only thing to disturb this moment was one of the girls staying in our hostel. She has a ridiculous amount of armpit hair. No joke she has about 5 times as much as me. Grim! After forgetting this horrible sight we made our way to a new beach for the morning. Martin our room mate had told us about it the night ...
The Good The Bad and The Ugly
... we went into town and found our way to a little
place called Making Waves. The
bar/restaurant was very much a surfer kind of place. We struck up conversation with a few surfers
and bartender and got into the corn hole tournament! Had a great time and some of the best fish
tacos and hot wings we have ever had.
Rick loves his wings small and these looked like they could have ...
Puerto Viejo de Talamanca (PV)
... tomatoes and garlic bread and beer!... DELICIOUS!... He went to a club with live music and I stayed and here I am in one of the tables. Right now we have a conversation with 4 people. Two Ticos and a lady from Malta... two ladies... her friend just arrived... just having a nice conversation. In the background a guy somewhere playing Flamenco guitar, as if I didn't have enough!.. :)
Good night.
The Tortoise and the Hairy
... The Fixer. We board the Puerto Viejo van and join those going there going there.. It's a pretty long drive and we spend it with our eyes aimed out and music aimed in.
As we pull into Puerto Viejo, we see the accuracy in what we we've read about it. Apparently the Caribbean coast of Costa Rica has an island flavor. This a backpacker town, a surfer destination, a hippy holdout. Reggae spills into the street from the rickety wooden stalls full ...
- Suites
- Shuttle bus service
- Continental Breakfast
- Free High-Speed Internet
- Beach
- Restaurant


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