text:
China Village Chowdown - 11/4/07
- daveena Nov 4, 2007 01:56 PM
Forty (!!) hounds gathered at this fabled Sichuan restaurant in Albany today with one purpose - to put a new kitchen through its paces by testing out old favorite dishes and sussing out new ones.
Melanie had us divide into two "teams" named after cities in Szechuan province (Chongqing and Chengdu), each comprised of two tables of ten. Each team coordinated its ordering in order to have as little overlap as possible.
We began with a common set of cold dishes:
#2 Spicy conch
#4 Spicy beef tendon
#8 Homestyle chicken
#13Widow spicy diced rabbit
off menu - Shrimp with mustard sauce
off menu - Fresh green beans with garlic sauce
My table (Chongqing table B) also had the following:
#45 Twice-cooked pork
#56 Steamed Spare Ribs with 5-spice ground rice
#122 Cumin Lamb
#150 Charred stir-fried cabbage
#192 Zha jiang noodles
#214 Lamb dumplings
#216 Sesame flat bread
#217 Water dumpling with hot oil sauce
Off menu: water boiled eel
#31 Flower bean curd
#78 Chongqing chicken wings
off menu (I think... I can't find it) Westlake fish soup with 1000 chilis
A poll at the end revealed the favorites to be the Westlake fish soup (by a landslide) followed by the Chongqing chicken wings and the lamb dumplings.
I have to run... will post more details later... but wanted to get the dishes' names up now so that my team can post while tastes and textures are still fresh in their minds.
Big thanks to everyone who organized this best chowdown ever!
I was at Daveena's table and tasted all she listed, plus a few bites off other tables.
My favorite dish of the day was charred stir-fried cabbage. The humble name is deceptive: the cabbage is charred so that sweetness emerges from the caramelized edges, and the combination of that sweetness, chili spice, crunchiness, and slipperiness made this dish memorable. It's a nice lesson in how a single ingredient can yield so much flavor.
Westlake fish soup was as good as ever. Fish comes in broth topped with a cover of chilies, which impart lots of roasted chili flavor but little heat, letting the fish and its broth shine through.
Twice-cooked pork, a Sichuan standard made from pork belly that's smoked, sliced, and stir-fried with leeks or green onions, was also excellent. The sauce was spicy and sweet, and the pork was cut thinly to yield floppy strips that were meaty and fatty in every bite.
My final favorite was water-boiled chicken, which our table didn't order but we tried from the generosity of other tables. I didn't get much of it, but I really liked the red-chili-oil based sauce with maybe some vinegar, peanuts, and what else? Hopefully someone who tried more of it could describe it better.
I wanted to love the zha jiang noodles, but the handmade noodles were too soft and not chewy enough for my taste, and the sauce lacked the smokiness and dark, molasses-y sweetness in other versions I've tried.
Great meal! Including tip, $21 per person at our table.
re: david kaplan
Sorry that I could not be there. The correct name for the famous fish soup is
"West Style Spicy Fish Fillet" (Not "Westlake")
and it is #124 on the menu.
re: Joel
Thanks for the correction, Joel. My notes were a little messy, and item #124 is a little smudgy on my copy of the menu. The fish was beautifully tender and tasted of shao xing wine. I loved the texture of the fish against the texture of the cellophane noodles. And oh, the broth was delicious.
My other favorite dishes were the twice-cooked pork, the chongqing chicken wings, and the flower bean curd. And the cabbage. The twice-cooked pork was was just like the best bacon ever, tweaked with a little sugar and spice, and cooked in a way that gave you both the nearly crisp chewiness of the meaty parts and the melting tenderness of the fatty parts. The chongqing chicken wings were fried beautifully and tasted mostly of Szechuan peppercorn. The flower bean curd was a first for me (and for other people at my table who have always only had sweet "dou hua" preparations) - the ultra-tender bean curd was interspersed with filets of fish and covered in red chili oil (that was surprisingly not that spicy). I found the bean curd really soothing after a meal full of intense flavors. Also - while this was not intentional - I liked the symmetry of beginning the meal with the West-style fish (fish and mung bean noodles) and ending it with the dou hua with fish (fish and soybean curd).
The one major disappointment was probably the steamed spare ribs with 5-spice ground rice - I didn't love the texture, and it was either bland, or the seasonings were too subtle to hold up against the other, more aggressively seasoned dishes we were eating. The zha jian mian was a little disappointing, for the reasons david kaplan listed above.
I enjoyed the flavor of the cumin lamb, but was surprised by the texture (tender from a cornstarch marinade). I was expecting crusty, caramelized bits of lamb - this was good, but not what I was expecting. Melanie mentioned something about having had lamb skewered on toothpicks... I'd love to know the name of that dish.
re: daveena
Sam Lok / Z&Y in Chinatown presents its cumin lamb on toothpicks -- except when they don't. Consistency is not Z&Y's strong point.
re: daveena
Here's my ancient post on the version of gristley, crusty cumin lamb GRILLED on toothpicks.
I didn't have a chance to look at the menus when we were in the restaurant to see if it's still offered. I wish I'd tried the lamb you ordered, as I haven't been a fan of it in the past for the soft texture and wimpy seasonings, and would have liked to just see if it's the same.
Oh, and given our pre-lunch exchange about the lamb dumplings, did you order them in any special way or just go with stock?
re: Melanie Wong
I tried asking for a less gamy, more oniony dumpling as you had recommended - he looked at me like I was nuts and said there wasn't really any way to do that. Anyway, people at my table seemed to enjoy them, so maybe they toned down the gaminess since the last time you had them. I thought they were good, but they didn't live up to my #1 lamb dumpling of all time (101 Noodle Express in Alhambra) - I think the meat might not have been fatty enough. Also I'm a little lamb dumpling-ed out because I made and froze a bunch of manti in order to use up dumpling wrappers from Yuen Hop that I've been experimenting with. By the way - fresh dumpling wrappers do *not* make very good cannoli shells when fried :)
re: daveena
I liked the dumplings mainly because they *were* less gamey than other versions I've had elsewhere. There were also lots of onions or leeks, which added a nice flavor...so maybe he made it happen after all.
re: daveena
I would have liked to have seen that! Sorry to have put you through that, in any case, good to get up to date on the state of lamb dumplings here. But now we have to order them again, given Dave's comments.
And, thanks for carrying out my mental experiment, another of my bad ideas.
re: daveena
the cumin lamb is disappointing, the style one wants is the crunchiness of the dish called Szechwan Style Spicy Beef, but with lamb and cumin.. they make it in this style at a place in New York called Little Pepper. BTW the beef dish I just mentioned is excellent. I tried it last night it is 110 on the take out menu.
re: david kaplan
here's part two of my favorites and their images ... chongqing chicken wings and the charred stir fried cabbage. And it was such a deal!
re: gordon wing
oops! here's the stir fried cabbage photo .....
re: david kaplan
I was at the table with Daveena and David.
Like David, my top pick was--strangely--the cabbage. I didn't expect to be wowed by a veg dish at all--I'm much more of a pork girl, but the caramel blended with chili was unbelievable. I think I had thirds or fourths--more than my fair share.
Other than that, I liked the lamb dumplings much more than the flat-tasting pork, and the chicken wings were quite good. I also really liked the spicy water boiled eel, cut in very thin strips--it almost looked like eggplant. I tried a beef dish in the same preparation at another table, but preferred the eel.
As a general note, I don't have much experience with Szechuan dishes and didn't know what to expect. I feared that it might be too hot, but the heat was a lot like an earthquake or a thunderstorm that you can hear rolling in from far away and drawing nearer--first the spice bit the tip of my tounge, then a bit in the middle, and then warmed the back. It was very spicy but not painful or harsh--just wonderful.
After, some of us made it to Sketch. I had a cinnamon ice cream with poached pears and salted caramel. The cinnamon ice cream was the best I've had--I expected a bitter or harsh note, like the cheaper versions I've had, but it was warm and even.
Thanks to the organizational genius who planned this, especially Davenna who had some great, well-researched picks.
re: pane
I heartily second your choice of the eel at CV and the ice cream at Sketch. I don't thinkl the eel was cut into julienne. I think these were elvers -- juvenile eels which the Spaniards call "anguillas". This was the dish that I overindulged in. The other standouts for me was the twice-cooked pork and the charred cabbage, although Daveena's selections were all in some way memorable.
re: david kaplan
I think you must mean the Organic Chicken in a red oil spicy sauce -- the four "water-boiled" dishes were beef, fish, eel and pork kidney -- the table captains coordinated so that each table had a different one.
re: Ruth Lafler
That must be it. Glad to know for my next visit.
re: Ruth Lafler
Did anyone try all four of the water-boiled preps? This can also be made with chicken, pork, or tripe. I missed the beef one, but of the three, I think I liked the fish the best with brighter flavors.
re: david kaplan
wow..really sorry to have missed this one; was flying home from vacation while you all were enjoying...but had to pipe in to say I recently tried that charred cabbage, and loved it! Can't wait to get back and order it again...
Thanks to all for the reports!
daveena, melanie, lembert, bryan et all .... thanks so much for your efforts in organizing one of the best ever chowmeals! so many good flavors and so much good company!
here are some of my favorites and images of same .... homestyle chicken,spicy beef tendon, lamb dumplings and the flower bean curd .... end of part one.
Thanks to all who helped to get this organized. It was the most interesting chowdown that I have attended. I have been to China Villiage 5 or 6 times before but this time I found some new dishes I really liked:
Chicken in a red oil spicy sauce
Tea smoked duck (even better if less salty)
Hand-cut noodles with seafood
Eggplant with shrimp (the first time they served us it was too salty but after they were informed, they redid the dish with much less salt and it was great)
I also really enjoyed seeing the rock cod soup cooked with about 50 roasted red chilis on top. The taste was nice too but I thought the presentation is what made it exceptional.
I'm also glad I could go since there wasn't enough room at first.
re: average
Good to meet you, and thanks for posting from our table. This is what I was hoping for in planning this event, that even those who had been to CV numerous times would find something new to love . . . or not . . . but at least we would try new things and get out of our ordering ruts. At first I thought there was going to be a rebellion at our table when some of those who've eaten at CV many times couldn't order their favorites.
I liked the eggplant with shrimp in claypot, basically the traditional fish-flavored eggplant with the addition of some prawns. While the shrimp were cooked perfectly and picked up the lovely seasonings, I didn't think they melded well with the eggplant. I think I'd order it w/o shrimp next time for myself.
Thanks for getting the thread started, Daveena!
I was the captain for Chengdu table B. We ordered:
#104 Duck in beer sauce
#139 Traditional Eggplant in spicy sauce
#166 Loofa with prawns
#171 Chengdu prawns
#217 Water dumplings with spicy sauce
#108 Spicy boiled beef
#192 Zha jian noodles (transliterated differently on the menu)
#216 Sesame flat bread
From the specials board:
Organic chicken in red oil sauce
Crispy fried chitterlings
The fun really started when people started going from table to table clutching their rice bowls and begging bites from other dishes. At one point David traded us his table's leftover cumin lamb for our table's chicken! In theory, the other Chengdu table was supposed to share tastes with us, but in practice, they scarfed down every bite themselves.
My surprise favorite was the water-boiled beef -- having heard horror stories about this being the hottest dish in the Sichuan cuisine canon, I've always avoided it. But it was delicious, and not *that* spicy. I can eat a whole order of the water dumplings myself, and mopped up the garlicy sauce with my sesame bread. The loofah was delicate yet flavorful, and provide welcome respite from the sea of red oil and chile pods spreading across the table.
Our table's tab came to $168 before tip -- $20 each with a 20 percent tip.
Thanks to my tablemates for their help in ordering and their excellent company! And thanks to Melanie for inspiring and leading us.
re: Ruth Lafler
The water-boiled beef is probably one of the best second day dishes (served over fresh white rice) I've ever had. It seems to triple in taste
re: Ruth Lafler
Our table was the only one that *didn't* order the chicken, though after we traded and got the chicken from Ruth's table, we somehow ended up with chicken from Melanie's table too! I really liked the sauce - although we couldn't figure out exactly what was in it.
re: Ruth Lafler
Hmmm...our table ended up with no pork dishes (except the chitterlings). Clearly a mistake on my part. I wanted to order a couple of them, but then Lambert's table ordered them and didn't share! I went over to try the pork shoulder, and there was literally nothing but two completely picked clean bones in the bowl. I can only assume it was good!
The twice-cooked pork belly is definitely on my list for my next visit.
re: Ruth Lafler
It wasn't that we at Lambert's table didn't share, Ruth, it was just that other scavengers came over and got some before you made it over!
re: JasmineG
Yeah, but we were your team mates -- you were supposed to share with us first!
But let's blame it all on Melanie's table!
re: Ruth Lafler
Ruth my fellow team member, I think we need to set ground for the next time. I did not get to table hop either, so I had get feed back from our table mates for input.
As table hosts both Soup Noodles answered question and had discussion of the next round.
I still have a list of dishes I need to try on my next visit. Which may have to be a while since I now need to lose weight before my next Doctor visit.
We were too busy being a host and did not get to visit as quickly as we like.
In defense of Melanie she did not table hop or was too quick for me to see.
re: Ruth Lafler
Our table shared with all comers, sorry you were too slow in arriving. The other tables were too quick for you. Also it was a small piece and the bone was at least 15% of the piece.
But I will take the blame. We did not order any shrimp dish and I did try any of them either. So there is always next time.
re: Ruth Lafler
Thanks again to all the organizers for their Herculean efforts in accomodating everyone - it was a resounding success! It was inspiring to be amongst so many Hounds.
I was at Ruth's table and everyone was patient enough to let me document our dishes before descending upon them like locusts, albeit polite ones. You will find these photos here:
Of the cold appetizers, my favorites were the spicy beef tendon and the green beans.
Of the main dishes, the spicy boiled kidney/beef/fish with napa cabbage, traditional eggplant, and #67 dry fried chitlins with celery (from Chengdu Table A) were standouts. The zha jiang mein was really tasty too (if a little shy of cucumber) and I found the chewiness of the homemade noodles perfect.
I think when coming here next, I would be mindful of ordering a nice balance of spicy and non-spicy dishes. I definitely want to try the fish/bean thread soup and the flower tofu dish...
Ruth made the astute observation that the "Classic" dishes on the menu were likely Americanized, which is a nice way of distinguishing the 'old Gold Mountain favorites' from the 'down-home-old-country' grub.
After lunch, a 50-50 cup of lime granita and chocolate ice cream from Sketch was the icing on a very spicy cake. Thank god that stuff melts or there wouldn't have been room for it.
It was a pleasure to meet so many Hounds - here's to future Chowdowns!
re: crispypork
Great pictures, crispypork! I started salivating while looking over all the dishes again!
I too was at Ruth's table. Of the dishes we ordered, my favorites were the spicy boiled beef and the organic chicken dish, but truly, everything was delicious. The vegetable dishes we ordered were surprisingly good. I loved how fresh the loofah was, and we all concurred that the eggplant dish had excellent texture (not too mushy and slimy as it ends up at many other places).
Other standouts for me: the one bite of cumin lamb I got (thanks to David for the trade!), the super garlicky sauce on the water dumplings, and the nice chewiness of the zhajiang mian (the sauce itself was just okay.)
All in all, a knock out meal. It was fun to meet so many new hounds and to table hop in search of morsels to beg.
Thank you, Melanie, Daveena, Ruth, Lembert, Bryan. This was my first Chowdown and I hope the first of many to come.
I was at Melanie's table, but was able to try most of Daveena's table's picks as well. I was most impressed with the classic Sichuan dishes:
- twice cooked pork/fish
- tofu flower fish
- cumin lamb
- Chongqing fried chicken
It seems Ruth's table had "Chengdu Prawns" -which I have not had before. What was that like? Was it stir-fried? What were the seasonings?
Finally, sorry to be a stickler for details, Chongqing is no longer a city in the Sichuan province - it was carved out a few years ago (rumored as the reward for supporting the Three Gorges Dam) to form its own special administrative zone - similar to Beijing and Shanghai.
Thanks again, everyone. I am so full (I think the bread grew in me) that I am skipping dinner...
re: Maple
The Chengdu prawns are similar to the Chongquing chicken wings: a salt&pepper type coating, dry fried with an equal number of dried chile pods -- you literally dig through the pods to unearth the prawns. The coating on the prawns is reddish -- I don't know if that's because there's chile in the coating or if they just pick it up from the pods during frying.
re: Ruth Lafler
Do they stiil fry them in the shells? I wasn't the biggest fan of that.
re: SamuelA.L.
Yup. That's the way I've always had s&p type preps.
re: Maple
Thanks a bunch for helping out at our table. You picked your seat well, strategically located to keep an eye on what was served at our teammate's table! I'm especially glad that you found a savory douhua dish to your satisfaction, since just minutes before we'd been lamenting this style's absence from local menus. Now I think we need to go back for the liang zhang pi ("double skins", #1 Hot and Cold Salad on the menu) that Mrs. Yao described for us!
For myself, I had a handful of nuts and some cranberry juice last night. Didn't feel that full, but was not hungry again before calling it a night. I do agree with Ruth that the spicing has been toned down. When the original chef left, I felt that some dishes were too brutal in heat, compensating for lack of finesse. Now, I could use more chili in some of the dishes, such as the water-boiled kidneys. I think Mrs. Yao described the style of cooking as Sichuan cuisine with a Shandong touch.
I was at Daveena's table as well.
General impressions:: out of the cold plates, i'd order the spicy conch and/or spicy beef tendon again, but not both since they have a similar taste. Actually, I kind of liked the julienned potato from Lembert's table, too bad it doesn't come as a small appetizer plate as well. I tried both the water-boiled eel on our table and the water boiled kidney from another table, and I liked the kidney better because (1) it tasted better and (2) because it's really hard to cook kidney well, so that was nice. I'd discourage ordering #217 the water dumpling with hot oil. If I were going back, I'd get the lamb dumplings for myself. If I had four other people to go back with adding the west style fish soup with water boiled kidney and charred cabbage would be good. maybe some sesame bread to mop up the sauce. The flower bean curd was good, but since the flavor profile is similar to everything else, it dropped off the list. There's potentially great lamb preparations at this place, the cumin prep wasn't my thing, but the cook did a great job on texture and making the lamb not lamb-y. The zhajiang mian was made with fresh noodles and was nice but nothing special, instead, any variations on dandan mian might be worth exploring since there's a great version of dandan mian in an LA szechwan place.
Big thanks to the guys and gals who did the organizing! And additional thanks to Melanie for the wine.
I agree with everyone that this was a great chowdown! So many people and so many dishes!
Of the appetizers, I liked the spicy conch and the beef tendon the best. I also liked the homestyle chicken, and enjoyed dipping the sesame flat bread in the nice sesame sauce. The shrimp w/ mustard didn't seem to taste like mustard at all, and the rabbit didn't impress me too much, but the green beans were nice and perfectly cooked.
My favorite of the entire meal was the West Style Fish Soup. I had never had this soup before, and I thought the presentation was really cool. The soup itself was delicious - rich broth, tender pieces of white fish and slippery, thick cellophane noodles.
My other three favorites were the cabbage (I liked the sweetness), the lamb dumplings (I agree with pane that these were better than the water dumplings) and the chongqing chicken wings (which were fried perfectly and very tender).
Other dishes I enjoyed were the flat breads (solid, but nothing too special), the flower bean curd (I was full by this point, so it was tough eating too much) and the twice cooked pork.
I really enjoyed the eel dish, as well as the water boiled beef dish from Yimster's table. I had bites of the water boiled kidney and fish dishes too, and these were also good.
I did not like the steamed spare ribs. The sauce was bland and had a gritty texture that I didn't love...it seemed to not know whether it wanted to be spicy or sweet or salty. The cumin lamb was good, perhaps one of the better versions I've had, but in general I don't like this dish. I liked it more than the version at Spices II in SF. I thought the water dumplings were just OK - same w/ the zha jiang noodles.
It was also fun trying dishes from other tables. The highlights for me were the organic chicken w/ red oil, the boiled beef, the duck in beer sauce and the eggplant with shrimp.
This was a wonderful chowdown! Thanks again to all the organizers, it was a treat!
Dave MP
Here are the dishes table three ordered
Round one
West Style soup with chili
Sesame bread/pancake
Water boiled fish
Stir-fried potato with fresh hot green peppers
Organic chicken with chili oil
Braised pork shoulder with Sichuan spices
Stir-fried pork chitlins
Tea-smoked duck with hot peppers
Tea smoked duck with chili
Round two
Cold Kidneys
Stir-fried cabbage
Zha Jiang Noodles
We divided the ordering in two parts so that we can see what was good at the other tables.
We must thank our spy for check out the other tables to make the second round order.
I am only sorry I could not order three more dishes I had on my wish list, but there is another day and another meal.
I was good to meet old hounds as well as new hounds.
Thanks you Soup Noodles for being my co-host.
Cost for the table was 184, with tip we total out to 22 dollars each.
re: yimster
Thank you all for organizing this great lunch! I really enjoyed the organic chicken and the water boiled fish. The sauce on the chicken had such a great flavor, spicy and rich and nuanced. By reading this thread I see that I need to go back for the lamb dumplings, fried chicken wings and twice cooked pork belly. I'm uploading the pics but I think I can only do 4 at a time so let me know if there's a better way.
These are the Cold Kidney, Organic Chicken w/Chili Oil, Pork Chitlins and Pork Shoulder (I think).
re: rosie7477
Stir Fried Cabbage - So yummy!
Stir Fried Potatoes
Tea Smoked Duck
Water Boiled Fish - I really loved the way this made my tongue tingle!
re: rosie7477
West Style Soup with Chili - surprisingly not so hot once all the chilis were removed
Zha Jiang Noodles
re: yimster
Of the cold starter I like the thinly sliced couch best and cold chicken best. Later we were able to have the cold kidney which were cooked to a prefect texture.
The Organic chicken was tender and very tasty with the chili sauce showing off the chicken and not covering it.
The stir fiy chitlins were a real treat, I was told they also twice cooked, quickly deep fried and then thinly slice and cooked with chilies and vegetables.
The stir fried potatoes off set all the heat of the other dishes, as did the cabbage. Two great simple dishes.
The Zha Jiang Noodles are hose made had a wonderful bite to them and the meat sauce was made liked I remembered it.
I enjoy see old friends and meeting new ones.
But I still have four dishes I need to return for at a much later date. Unlike another hound I cannot run an extra miles.
A big round of applause for my co-hosts Daveena, Ruth, Bryan "SoupNoodles", and Yimster for making things go so smoothly! We had forty-ONE at lunch today, no no-shows, and one hopeful extra person from the waiting list to squeeze in. Good show!
After lunch and our dessert run to Sketch, I jumped in the car to drive 110 miles, so looks like I'm the last table captain to check in. Chongqing Table A had 11 people, let's hear what you thought of the food. In addition to the six cold plates, we ordered the following.
Second round:
#18 Hot & Sour & Spicy Cold Fun (liang fen), $4.95
#124 West Style Spicy Fish Filet (in soup), $16.95
#71 Szechwan Spicy Boiled Pork Kidney ("water-boiled"), $8.95
#128 Fish Filet with Precious Wine Lees Sauce, $12.95
#216 (Big) Sesame Flat Bread, $4.95 x 3
Poached organic chicken with red chili oil (new dish)
Smoked tea duck with roasted chilis (white board)
Pan-fried knife-shaved noodles with seafood (on request)
Third round:
#67 Dry Sauteed Pork "Chitlins" with Chinese Celery, $8.95
#176 Fresh Calamari with Ground Chili Paste (pickled chilis), $10.95
Fish-flavored (traditional) eggplant with prawns in clay pot (off menu)
Twice-cooked rock cod filet (new dish)
Complimentary dessert:
Fresh watermelon
Our total before tip was $203, and came to $22 per person including a 20% tip. Corkage was complimentary.
China Village
1335 Solano Ave, Albany, CA 94706
re: Melanie Wong
What did the Fish Filet with Precious Wine Lees Sauce taste like? I was curious about that one.
re: daveena
When the fish filet with precious wine lees came out, I had a "duh" moment wishing it had dawned on me earlier that this was what I think of as a Shanghainese dish. I like the version at Shanghai East in San Mateo much better. CV's was sweeter and more yeasty, given that it had the wine lees, and not just shaoxing wine as a flavorant. It was pleasant enough, but the sauce was a bit goopy and thickish and a couple notches too sweet. This also pointed out the problem of trying to switch from an early round of spicy dishes to simpler things like this. I also felt that our seafood noodle dish fell out more than it should have because it seemed bland compared to what had come before.
I concur with comments as to the 'greatness' of this chowdown!
Hours after the one meal of my day, the memories most vivid are of the West Style Spicy Fish Fillet, the water-boiled Eels, the stirfried cabbage, twice-cooked pork, the soft tofu/fish fillet/chiles preparation, chongqing chicken. Of the appetizers,I liked the spicy tendon the best although the level of heat was fairly tame. Green beans had excellent color, texture, and symmetry. I was aware of the presentation of the soup, but its actuality was as dramatic as could be, even without the surprise that less familiarity would have offered. The depth of flavor, coupled with the delicacy of the broth was a revelation. One of the best soups I have ever had. The sweetness/freshness of the fillets was a treat.
I thought the cabbage was stellar-especially when tasted alongside the twice-cooked pork.
The cumin lamb impressed me at first, but at second tasting, I too was a bit put off by a too-soft texture. I like a little more 'bite' to my meat. This meal helped me to appreciate the role ALL of the senses play in fully enjoying such a variety of dishes. I wanted so much to like the zha jiang noodles more than I did, but they just lacked the drama I think I was hoping for. This is a dish I WILL try again-searching for a version which will exceed my expectations. The noodles were chewy, but a bit softer than I enjoy.
In the crispy arena, the flavor, heat and crunch of the chicken wings were divine, as was the toothsomeness and earthiness of the crispy chitlins I snagged from our neighbors.
The flower bean curd was a revelation. I had never tried this style of dish-never in fact had tofu of such silkiness and tenderness. The combination of the fish, the tofu, and the just-spicy broth was a delight. I think for me, if this had arrived slightly earlier, while my appetite was not so sated, the dish would have been a higher favorite.
I so appreciate the willingness of the organizers to keep opening tables, as interest grew in this chowdown. It was exquisitely organized, and enjoyably consummated. I have rarely had the chance to savor so many flavors and textures at one sitting as I did this afternoon. Thank you, one and all.
Thanks so much, Melanie, Ruth, daveena, Bryan and yimster for organizing! It was an amazing meal, and I'm still (over 7 hours after leaving) completely full. I imagine that this is what one feels like after a meal at French Laundry, and yet this was only $22, what a deal! I was at yimster's table. The cold conch appetizer was one of my favorites, though I liked the beef tendon too. I loved that chicken in the spicy oil sauce, the water boiled fish, and the West Style Fish soup, but the dish that stands out for me the most is that cabbage, it was just fantastic. Thanks, those at daveena's table, for ordering it -- after we begged some bites, our table lobbied for our own order. I only wish that I had managed to beg one of those lamb dumplings, they sound like they were great. The only thing that I didn't like was a squid dish that came over from another table, it must have been Melanie's table, from reading over the lists. The sauce was too sweet, and had an odd flavor that none of us could figure out.
Thanks again for a great chowdown, I had a really fun time.
re: JasmineG
I am afraid I would have to take the blame for the squid dish. It is stir fried with pao4 jiao1 (pickled chili), which is a traditional Sichuan ingredient that piqued my interest but is hard to find in the Bay Area. The dish turned out to be quite orange and I didn't much care for the sour pickled flavor. Sorry!
What a feast that was - a huge thanks to the organizers who made this all happen. My favorites were the charred stir-fried cabbage #150, twice cooked rock cod filet, both kidney dishes #71, dried sauteed chitlins #67, spicy conch #2, and the organic chicken with chili oil.
The kitchen seems to cook kidneys very well - they have plenty of flavor and the right texture. Soup Noodles and I sat next to eachother and both agreed that the kidneys were fantastic.
With the exception of the spicy conch which I enjoyed because of the texture, my other favorite dishes all had amazing flavor that was one notch better than anything else.
Despite all the chili oil, the food was not too spicy - I could have handled a bit more spice actually.
I agree regarding the calamari dish being not great (too sweet). Also, the noodles were good but don't really measure up to Joy's version of knife cut noodles in both texture and flavor.
I can't wait to return for more!
re: felice
I think perhaps they have toned down the spice some. Dishes were hot, but not incendiary (and not as hot as I remember in the past). What they were was, to quote Jonathan Kauffman, "intelligently spicy" -- not just blasting you with pure heat, but layers of different flavors. For example, at first we thought the conch and the tendon cold apps had the same sauce, but when we really compared them, it was clear that the tendon had an earthier toasted chile component, while the conch was brighter and slightly sweeter. I tried the water-cooked beef and water-cooked fish, and it seemed the liquid with the fish was a little lighter, to pair better with the more delicate fish. In every case the flavors of the main ingredient were clear, and not masked by the spices. This was most evident, I think, in the chicken, which was marvelously moist and chewy (in a good way) and tasted of fresh chicken under the coating of chile oil.
Thanks to the table captains for organizing this amazing chowdown. I really enjoyed how people moved around and were able to try food from other tables.
My favorites:
Twice-cooked fish - amazingly tender considering it was twice cooked
Dry Sauteed Chitlins - I'm glad we got this version which was very nice and crispy as opposed to the crispy chitlins.
Pork shoulder from Yimster's table - I had a piece that was all fat - glorious melt in your mouth fat with a bit of chinese herbal medicine flavor. Yum.
I have a great new list of favorites at China Village that I can order along with my old favorites (West style fish soup, chongqing fried chicken).
I will post pictures from Chengdu Table A later.
re: jiongliu
Thanks for helping communicate with our server. You were really funny when you said you were cycling from my English through Shanghainese to come up with the right Mandarin words.
Yep, the menu language is deceptive. The really crispy chitlin dish isn't called "crispy", and the ones identified as "crispy" aren't. So be sure to verify this before ordering again.
Looking forward to your photos!
re: Melanie Wong
1. Tendon (or conch)
2. Westlake style fish soup
3. Water boiled kidneys
4. Fish with Wine Lees Sauce
re: jiongliu
Attached are the following:
Shrimp with mustard sauce
home style chicken
spicy conch (or tendon?)
Green beans
re: jiongliu
1. Poached Organic Chicken
2. Tea Smoked Duck
3. Knife Cut Noodles with Seafood
4. Twice cooked fish
re: jiongliu
1. Hot and Sour and Spicy Cold Fun (Mung bean jello)
2. Dry Sauteed Chitlins (totally awesome)
3. Calamari
4. Fish flavored eggplant with prawns (take 2)
re: jiongliu
Thank you for being our table's photographer. And, I'll express my appreciation again for letting me try the water-boiled eels you managed to snag from Daveena's table.
I liked the mung bean jello quite a bit, refreshing on a warm day with its tangy lilt and chili notes. It's cut a bit wider here than other places. Quite a challenge to eat with chopsticks instead of slurping the slippery "worms" from a spoon. IIRC, david kaplan had once asked about a similar dish, so I hope he takes a look at that photo.
re: Melanie Wong
Yes that was definitely the dish that a colleague brought in as leftovers to work one day and I gobbled up.
Wow, what an epic Chowdown! It's been quite a long time since we had such a big turnout and I can't remember the last one with such a universally loved meal. China Village, despite the change of chefs, continues to be, in my humble opinion, one of the best restaurants in the bay area. Once again, flexing the might that only a large enthusiastic Chowdown group can muster, we were able to sample far more dishes than any of us with a paltry party of four or even six could manage. Fortunately for my table, we were very capably led by Daveena on this culinary voyage, who bore such responsibility with aplomb and grace.
Of the cold appetizers, I was particularly taken, as was the rest of the table, with the beef tendons and appreciated the texture of the conch which was perfectly cooked. The green beans were well cooked and nicely perfumed with garlic, but otherwise not too surprising. The rabbit was a bit spicy, but did not seem to excite the table as it held the record for the longest ride 'round the lazy susan until Simon finally allowed its plate to be cleared. The Homestyle chicken in a "special sauce" (no, not the same as on a Big Mac) was also perfectly cooked, but the sauce reminded me of hoisin with sesame seeds sprinkled on top and did not otherwise make a strong impression on the table. The lone disappointment for me was the shrimp which was evidently supposed to be served with a mustard sauce. They were perfectly cooked and beautifully plated, but other than a slight hint of the cucumbers upon which they were placed, there was no discernible flavor.
The mains came out at a smart pace and before we knew it, the table was full of wonderful things indeed. Although it was added as almost an afterthought at the suggestion of the waiter, the West Style Spicy Fish Fillet soup was a resounding hit with the table and, despite the imposing amount of chilis blanketing the soup, the broth was not overly spicy, but rather a rich and heady stock that was entirely satisfying.
The suprise hit of the table was the charred stir-fried cabbage which was smoky and beautifully caramelized to accentuate the sweetness of the vegetable. I have very rarely had such a simple and delicious dish. Others tables ordered it after sampling ours. Incidentally, I think it speaks quite well of our fearless leader Daveena that so many of the other 'hounds came calling on our table to sample our fare.
Other standouts for me include the sumptuous twice cooked pork which beautifully married the smokiness of the pork belly with the sweet aromatics of the green onions. Although I tried and certainly enjoyed the twice cooked fish, I think the addition of the pork fat made this my favorite of the two similarly prepared dishes. I was very taken with the Chongqing fried chicken which was also very popular with visiting 'hounds who were lining up to try it. Additionally, the lamb with cumin was very flavorful and well seasoned.
Although the constant image of dumplings on the evite might have built up a bit too much hype and anticipation, I was not bowled over by the ones served with chili oil, but preferred the lamb dumplings. However, neither seemed to be overly adored again as a lone lamb dumpling circled around for quite some time on our table before be passed along to a neighboring table. The sole underwhelming dish seemed to be the steamed spare ribs with five spice ground rice. Though they were cooked well and quite tender, the flavor didn't seem especially interesting, particularly since it was competing with dishes such as the picant water boiled eels.
Special kudos to Dave for venturing out to other tables to trade for other dishes. Coming back with the organic chicken was a score, if only for the tasty sauce that accompanied it. Sopping up that wonderful mixture of spicy goodness with a warm piece of sesame bread approached Nirvana for me, if only for a fleeting moment. My own visits to neighboring tables allowed me to sample both versions of the chitterlings and, as was the consensus, I preferred the dry fried ones which were much crispier than the ones billed as "crispy" on the menu.
Whew, well after that meal, I couldn't fathom eating again for the rest of the day, but now that I've posted the pictures and done the write up, I find myself salivating on my keyboard. We definitely need to do this again.
My pictures are posted on Flickr here...
As always, it was a great pleasure to see everyone, new and old faces alike. Over my years as part of the Chowhound community, these sort of meals are definitely the best part of being a 'hound. If you've never chowed down with the 'hounds, you owe it to yourself to come out for a bite or twenty with us.
à santé,
re: Curtis
Nice post Curtis!
One comment: I really really liked the lamb dumplings, and the only reason I let that extra one circle around for so long on the lazy-susan was because I was trying to be polite and not too greedy. Lesson learned I guess. :)
re: Dave MP
I, too, would like to thank the organizers and the restaurant for putting out consistent quality food for a large group of people. I didn't get to see the lamb dumplings--our table was wondering what they were like. Were they steamed and what sort of sauce ere they served with? What made them so good--the texture and flavor of the lamb itself? Sorry to ask so many questions without contributing first.
I was at Ruth's table and the only not so great dish was the crispy pork chitterlings. As mentioned, the main problem is that the crispy dish is in no way crispy--make sure you order the dry fried if you actually want crispy. The cold tendon and conch were some of the highlights for me. They were both really well balanced and had great texture. I think the eggplant at our table probably ruined my future orders of this dish from lesser restaurants, because the balance of flavors was perfect. It can often come out too sweet or too oily, or not enough flavor, or with tough eggplant skins, but this one had the perfect flavor and texture. I preferred the water-cooked beef, but I feel like the beer sauce duck didn't get as much attention as it could have in the wake of so many red oil dishes. It wasn't as spicy as the red oil dishes, but it had other herbal notes and an overall pleasing but not showy dish--it is claypot after all. I also enjoyed the Zha Jiang Noodles--I had only had these previously from a streetcart in New York and their noodles weren't nearly as chewy.
re: ...tm...
The exterior was slightly rustic with a thicker, slightly chewy skin kind of like the mian. The interior was pretty flavorful and juicy which is what i prefer. the lamb dumplings should definitely be eaten hot, so i'd eat 'em as soon as they're served. they were steamed, and if there was a sauce i missed it. it probably didn't need a sauce, but zhejiang vinegar is great with xiaolongbao so that might be something to try and see if they play well together.
re: StephP
CV's original chef used to make a killer chili oil condiment and I would use a little on the lamb dumplings. I didn't ask for any to taste, wondering if the chili sauce is still housemade.
And, tm, i do agree that some of the milder dishes might have gotten short shrift. If the West style fish soup hadn't come out early, we might not have enjoyed it so much. Thanks for mentioning the beer duck, as I've liked it in the past.
re: Curtis
Great write up, Curtis, and I agree with you on both the shrimp and the rabbit; the shrimp didn't have much flavor, and while the rabbit was fine, my main thought on eating it was "I don't want this to take up too much space in my stomach!" so I think that I probably would not order it again.
re: JasmineG
I think at our table they forgot to put on the mustard sauce - it seemed like plain, poached shrimp. Did anyone at any table taste mustard?
re: Dave MP
I hadn't asked for a description of this dish when Mr. Yao suggested it on the phone. In my mind's eye, I was anticipating a fiery golden mustard dressing such as would be used on liang zhang pi. I thought I tasted a faint horseradish or wasabi like tone under the fresh sweetness of the poached shrimp.
re: Dave MP
No, they just tasted like plain shrimp to me--no seasoning at all.
re: Deeg67
Heheh, this was a 2+ hour lunch! Before picking the date and time I had asked the owner, Mr. Yao, when would be the best to bring a big group to order ala carte. He said Sunday at lunch time because all the cooks would be working, the chefs are fresher, the house is less busy, and we'd have weekend breakfast and Sunday dinner specials available to us as well as the regular menu. I think these all worked in our favor in having many dishes to choose from and the high quality of the execution.
geez...the more i read this thread the sadder I get for not being able to go this past weekend.
An incredible event! Thank you, Melanie and Ruth, for organizing the ever-expanding chowdown.
I was at Ruth's table. My favorites were the eggplant yuxiang, a fabulous rendition of a favorite dish; the beer-braised duck, rich, moist, succulent; the water-boiled fish (our beef was excellent, though not sublime); the loofa.
But everything was pretty great!
re: Lisa Hirsch
I'm glad your table ordered the eggplant yuxiang ("fish-flavored eggplant). Beforehand my references to it may have flummoxed Ruth a bit since the menu lists it as "traditional eggplant" or something like that and she couldn't figure out what I was referring to. It is one of the Sichuan standards that I'd not tried here, and it's nice to know that CV does it well.
The only reason I was willing to put up with the hassle of expanding the party size from the original 20 up to 30 seats and ultimately to 40 is because I wanted to double the number of opinions reported here. Despite notifying the group BEFORE the event of what was expected and also sending a reminder/reminders after, barely half have fulfilled their responsibility to post, which is pretty poor. Well, I guess it makes it easy to know who to strike from the guest list for future chowdowns.
After rethinking this wonderful lunch, I now have more questions and dishes I need to try. Before I arrive I have a list of dishes we must try. After the meal my list is now even longer. I do want start at #1 and go to the last number, but there were more then a few of classic dishes Sichaun style of food I have not have had at CV.
It is something I need to do soon.
I was also proud of my fellow hound who had a bottle of cooling yogurt at his table to cool off the heat of the food and did not drink it.
Also I did not need any of the tissue in my pants to clear my nose. I now can reflect on my Father words, "The hotter you eat the most heat will need satisfy you desire for heat. If you do not sweat then you need to add more peppers"
China Village will get a return visit for me.
Here're my notes. Star ratings reflect my enthusiasm. More stars == more happy. I regret that I do not have official menu names for these dishes. I thought of that too late.
*Cold Beef Tendon in Chili Oil
*Cold Conch in Chili Oil
I'm putting these together because they were in exactly the same sauce. Like most, I preferred the conch, because it contributed its own subtle flavor to the mix, while the tendon merely provided texture, and was probably sliced a bit too thin to convey enough of that to stand up to the sauce, but I was extremely happy with both dishes.
Cold shrimp - Not much to it, plain boiled shrimp on cucumbers with no apparent seasoning. Didn't really see the point.
*Cold Chopped green beans - Oh, this was nice. Little crisp 3/8" lengths of bean, livened up with tanginess, sprightly and refreshing.
*1/2 Cold chicken on the bone.Nice. Great firm texture and savor, superb flavors of chili and vinegar
*1/2 Sesame bread. A 3/4" thick pancake of scallion bread, browned to an outed crispness, and with sesame seeds pressed into one side. Just the right amount of salt, firm outside, tender and scalliony inside, great stuff.
*** Boiled fish
*** Boiled Kidney
Boiled Eel
Another trilogy; in this case, the fish was from our table and the eel and kidney from another, all swimming in the same thick, spicy, bean-y sauce. The eel was good, but the kidney was transcendental, nicely undercooked and soft in texture, adding its funkiness to the experience, and the fish was equally amazing, but by contrasting its uplifting purity with the low-down sauce. A triumph, and not insanely spicy by any means.
Stir-fried potato with fresh, hot green peppers. If you've not had this dish, which is long shreds of potato cooked only enough to still stay firm while shedding the crunchiness of a raw potato, it's a nice surprise and worth ordering for novelty. Unfortunately I've had much better versions of this, with much more hot pepper, sliced finer, so that the synergy of the pepper and potato flavors added a whole different dimension to the experience. Certainly good, but...
**Organic chicken Nice aged vinegar flavor with mild spices, this one shows off the compelling savory qualities of the vinegar while keeping everything very subtle. I liked this one a lot.
Braised sichuan pork shoulder - I just couldn't make friends with this dish, despite the perfection of the texture, with the soft, savory gelatinous bits. The combination of 5-spice with sichuan flavors just doesn't work for me.
**Stir-fried pork chitlins. Oh, baby. Incredibly tasty, soft in texture and rich in flavor. Loved this one.
Tea-smoked duck with red peppers - A preview, in the form of a tidbit from another table, was unpromising, because the duck was overcooked and dried out. But when ours arrived, most of it was reasonably moist, a very good dish wanting, perhaps, only a bit less cooking to reach greatness.
**Cold Kidneys - Upon realizing that we had at least 3 rabid kidney enthusiasts at our table, we thought of including a whole dish of those wonderful boiled kidneys in our order, but when the staff suggested we try this, we went for it, and were glad we did. Perfectly cooked kidneys in a mildly spicy sauce, playing up the coldness in a nice way, a winner that will be part of my standard appetizer order here when I'm in a kidney mood, which is most of the time.
Dan Dan Noodles - Decent, and I enjoyed the texture of the noodles, but didn't really grab me.
****Cabbage. Like everyone else, I was awed by the compelling smokiness of this deceptively simple dish. One of these days, I'm dragging home a half-dozen heads of cabbage and doing an experiment. If I can get it to come out half this good, I'm calling it a success.
Bottom line: China Village is still very much in play. I don't know of a better Sichuan restaurant in the area. It's funny, if you were watching us eat, and saw at least 4 dishes at each table swimming in what looked like the same chili-oil sauce, you might have thought it wasn't much of a place. But all of those sauces were different, and in ways that complemented the main ingredient. The choice of veggies and other texture elements in the dishes was very well thought-out, and there were more WOW dishes than anyone has a right to expect in a single meal. My digestion made a few feeble protests later, but I don't care. I'm going back for sure.


text:
Skip to content
and found 1 items
953cc, 125bhp, 152mph, Insurance group 15
With its "My first migraine" colourschemes, bold, shotgun-style quad exhausts and huge hung-out in-the breeze motor you won't mistake the Kawasaki Z1000 for anything else out on the road. It goes just like it looks, thanks to some huge shove, courtesy of that ex-superbike lump.
Save money by comparing quotes. It's quick and easy
With over 18,000 products, MCN shop is the best place to buy your biking kit
Motorcycle Cover | Cheap Motorcycle Insurance | Moped Insurance | Scooter Insurance | 125 Insurance | Work Experience | Complaints Policy
Car Magazine | Empire | FHM | Parkers | LRO | Today's Golfer | Zoo
Bauer Consumer Media Ltd (company number 01176085, 1 Lincoln Court, Lincoln Road, Peterborough, England PE1 2RF)

subset: commoncrawl


text:
The Yurt or Ger is a kind of Mongolian-styled structure, comparable to a First Nations Tipi. Used by nomadic peoples, it was originally made of felt and furs. We have three incredible Yurts at Cabot Shores. All of them are raised on decks and have fantastic views of St. Ann's Bay. We offer two original, hand-crafted designs, and one westernized version.
- Windows looking out on the lake, Atlantic Ocean & Bird Islands
- Equipped with a skylight
- An interior that has beds and conveniences (minus electricity and plumbing)
- Showers and washrooms are located nearby in Whiff's Lodge
Guests of the Yurts have access to all of Cabot Shores amenities including sporting goods, restaurant and entertainment. Please note: The Yurt does not have electricity (that's part of its charm).


text:
Lounge Sale - Save up to 20% on select lounge seating!
Create a little nook that's all your own. Our cotton twill couch is sink-in soft and makes a great spot for reading, video gaming, studying or just watching the world go by.
Make sure it fits! Use our interactive room planner to design your floor plan.


text:
Wedding Photographers near new point,va
Other Wedding Vendors near new point,va:
|Wedding Band (26)
|Wedding Beauty & Health (147)
|Wedding Catering (101)
|Wedding Ceremony Music (40)
|Wedding DJ (108)
|Wedding Dress & Attire (57)
|Wedding Event Rentals (61)
|Wedding Favors & Gifts (34)
|Wedding Flowers (94)
|Wedding Invitations (43)
|Wedding Jewelry (35)
|Wedding Lighting & Decor (28)
|Wedding Officiant (64)
|Wedding Photography (440)
|Wedding Planning (193)
|Wedding Rehearsal Dinner (64)
|Wedding Transportation (24)
|Wedding Travel Agents (28)
|Wedding Venue (212)
|Wedding Videography (61)
You've chosen the maximum (5) items in this category. Compare your items or remove and replace with another.Compare Now
0 Vendors Selected. Select up to 5 vendors to compare in one of the following categories: Venues, Bands, Catering, Photography or Videographers.
Dementi Studio17 Reviews
Richmond, VA | 804-648-9003
Once the music fades and the champagne has stopped flowing your wedding images will remain. Trust your photography to Richmond's longest running...(more)
Contact Us Website
Call us to make an appointment for a FREE in studio engagement portrait sitting and one 5x7 print, FREE!
Bob Harper Photography4 Reviews
Hampton, VA | 757-383-7133
Congratulations to the bride and groom! Weddings are a delight, and I consider it a privilege to be asked to document the advent of a new family...(more)
Heather Hughes Photography, LLC46 Reviews
We do not remember days, we remember moments.
Newport News, VA | 757-870-4006
I will capture the precious moments as they happen so you don't have to spend hours posing for photos. With over a decade of photojournalism...(more)
Photographic Dreams56 Reviews
Professional. Elegant. Romantic. Wedding Photography
Blacksburg, VA | 540-230-8399
Photographic Dreams specializes in capturing the beauty and emotion during your wedding events, with an emphasis on detail & romantic portraits of...(more)
Contact Us Website
Expires: Feb 28, 2015
Reserve your wedding date with a Treasures or Dreams Package in 2015 by 2/28/15 and receive a Free Bridal Session by Photographic Dreams. *Deal includes Portrait session & 16x24 canvas bridal portrait.
Keith Cephus Photography68 Reviews
Virginia Beach, VA | 757-430-2169
Keith Cephus Photography is one of the most sought after wedding studios in the VA/DC area. They also specialize in exotic destination weddings...(more)
H Squared Photo and Video6 Reviews
Hampton, VA | 757-759-2247
Current special: $1000 photo and video package. This is up to a $400 discount. At H Squared Photo and Video services we offer Photography and...(more)
Mr. Sykes Photo and Video13 Reviews
Virginia Beach, VA | 757-927-6029
Roeshonda's review: This was the best photographer we could have ever picked. He is very dedicated and graceful for his work. He provided... (more)
Sean Holder Photography7 Reviews
Chesapeake , VA | 757-553-1810
We can get great images under any conditions and in any location. You do not have to spend a fortune on your wedding to have great images. (and...(more)
Abigail Volkmann Photography22 Reviews
Modern Wedding Photography
Richmond, VA | 804-447-0610
Simply elegant with a contemporary touch is the approach of Abigail Volkmann Photography. Cherish unforgettable photographs of a beautiful bride, a...(more)
wjClark Photography1 Review
A husband & wife photography team
Suffolk, VA | 757-647-8508
We stand hand in hand on earth as a husband and a wife, not only with a passion, but with a calling. We believe our calling is to make connections...(more)
Contact Us Website
Book us for 6 or 8 hours and receive a complimentary engagement or bridal session!
Shelly Ramsey Photography14 Reviews
We specialize in wedding photography for couples in love… by a couple in love!
Virginia Beach, VA | 740-885-0206
We specialize in wedding photography for couples in love... by a couple in love! We are a husband and wife team based in Virginia Beach. We love...(more)
Fresh Look Photography24 Reviews
Capturing your memories, one photograph at a time.
Virginia Beach, VA | 757-749-5350
Hi there! My name is Judith Chauvette, I am a licensed and insured photographer working in Virginia Beach and serviing all of Hampton Roads and...(more)
Kirstyn Marie Photography5 Reviews
Virginia Beach, VA
To the bride & groom: First and foremost, congratulations! As you begin the journey of your wedding planning process, I encourage you...(more)
Jan Casper Photography49 Reviews
Virginia Beach Wedding and Portrait Photographer
Virginia Beach, VA | 757-348-6027
I specialize in timeless, elegant, modern photography. I primarily photograph weddings and portraits. I am located in Virginia Beach, VA. I work...(more)
Ross Costanza Photography42 Reviews
Chesapeake, VA | 757-647-4610
We are an award-winning, boutique studio that specializes in wedding photography. Our objective is to provide you an amazing experience from start...(more)
Jason Jarvis Photography97 Reviews
"Award Winning Wedding Photojournalism"
Suffolk, VA | 757-572-1350
If you would like a stress free, incredible experience with your wedding photographer - we would love to hear from you. Feel free to read our...(more)
Lucky Shot Photography6 Reviews
Professional. Dependable. Affordable.
Williamsburg, VA | 757-726-7495
You've got plenty to worry about on your wedding day; let me worry about capturing the moments and memories for you. The day might be a blur, but...(more)
Wedding Photos By Bill Murray35 Reviews
Wedding and Portrait Photographer based in Virginia Beach, Virginia
Virginia Beach, VA | 757-368-7800
Please click on the DEALS tab! I run specials all the time, and once per month, I offer coverage at at full 25% off. Only one couple per month...(more)
Contact Us Website
Expires: Nov 30, 2015
This is a compact photo booth that requires very little room to operate. Photo strips print in 10 seconds. Two strips print simultaneously. The use of our props is included in the price. A flash drive of all the photo strip files is included in the price. The wedding must take place in Hampton Roads region of Virginia. You need not book my services for photography to use this deal for photobooth services. Please call for more details and to book your date today!
Nicholas Woolsey Photography5 Reviews
Suffolk, VA | 757-318-1222
Nicholas Woolsey Photography has been operating in the Hampton Roads area of Virginia for the past four years. While Tidewater is our primary...(more)
Shannon Moffit Photography LLC10 Reviews
Virginia Beach, VA | 305-322-2382
Welcome and thanks for stopping by!! I am a Virginia based wedding and destination wedding photographer who has a heart for art and a LOVE for...(more)
Tamara Pizzeck Photography8 Reviews
Richmond, VA | 434-414-4868
Hello. Congrats on your engagement! What a completely wonderful and over whelming feeling. I can tell you that booking the best photographer...(more)
Paul Harrison Photography60 Reviews
Williamsburg, VA | 757-532-1685
Paul Harrison's simple goal when photographing weddings is to capture the joy and beauty of the day. He listens carefully to his clients and plans...(more)
Chad Davis Photography4 Reviews
The Photographer for Couples
Suffolk, VA | 757-708-5794
First and foremost, I would like to congratulate you on your engagement! As you transition to this new chapter in your lives together, I would...(more)
Contact Us Website
Free Engagement Session with any wedding booking


text:
Los Angeles Archdiocese kept sexual abuse in the shadows » Father Santiago Tamayo » Exhibit 50, Page 181
Exhibit 50, Page 181 by Daniel Tedford
(Jacques Brinon/AP)
Who's behind Christmas tree at Paris' Notre Dame?
PARIS (AP) — Notre Dame Cathedral in Paris has a Christmas tree this year thanks to an unusual patron: the Russian government. Full Story
Original Alice manuscript to travel to US museums
LONDON (AP) — Lewis Carroll's original handwritten, illustrated manuscript for "Alice in Wonderland" will travel to the U. Full Story
(Photo by Owen Sweeney/Invision/AP)
Creed's Scott Stapp says he's homeless and broke
The singer's wife claims in divorce papers he also dealing with meth addiction and psychiatric issues.


text:
According to the American Heart Association Website, Heart disease is the #1 cause of death among women 20 years and older, killing about one woman every minute.
Its February so our thoughts turn to matters of the heart, but how well are you taking care of your heart? What can you do to love your heart today? As women we need to be paying attention to our heart!
Quit Smoking
Smoking increases risks for heart disease and stroke.
Heart Healthy Nutrition
Eat more fruits and vegetables (4.5 cups per day)
Decrease sodium (less than 1,500mg per day)
Decrease saturated fat in the diet (less than 7% of calories)
Eat unsaturated fat
Increase fiber
Heart Healthy Exercise
Walk, job, bike, swim, whatever you like, but get your heart pumping for at least 30 minutes every day! Too busy to do 30 minutes all at once? Split your workout into 10-15 minute segments!
Find healthy ways to deal with stress
Deep Breathing
For more ideas on heart health visit the American Heart Association and their campaign Go Red for Women.
How well are you taking care of your heart?
Live Well,


text:
huevo a la copa
See parent entry: huevo
Translation of huevo a la copa in English:
- (Chile) boiled eggIn Other DictionariesTranslate boiled egg into French
What do you find interesting about this word or phrase?
Grammar and usage help for Spanish:
Get more from Oxford Dictionaries
Subscribe to remove ads and access premium resources
Browse other language resources
Here is a selection of useful words and phrases you will need in real-life situations while you're visiting Spain and other Spanish-speaking countries...
Cultural fact of the day
Bonoloto is a Spanish state lottery established in 1988. The others are the Lotería Nacional and the Lotería Primitiva. As with the Lotería Primitiva six numbers are marked on a ticket showing forty-nine numbers and win the main prize if all the numbers come up in the draw.


text:
VISIT DENVER is the premier source of information about Denver's hot spots, visitor attractions, cultural events, hotels, and more. For a comprehensive listing of things to do in Denver, visit www.visitdenver.com
Public art, theatre rentals, entertainment, and more.
Event Type: Event (View Street Closures)Liquor License: Food Service:Entertainment: Contact: Ellen firstname.lastname@example.com


text:
Michael "Nick" Nichols, one of the five featured photographers in Extreme Exposure, popped on over to the Space last night to present his IRIS Nights lecture. The award-winning National Geographic photographer gave one of the most passionate and energetic talks we've seen in awhile!
There was no way to escape the Alabama native's energy as he leapt from one side of the screen to the other relating story after story about the images that flashed in front of the audience.
The sold-out lecture was standing room only and Nick won over each and every single one of them with his affable Southern charm.
Nick spent a good chunk of time talking about the stitched together image of a giant Redwood tree in Northern California he shot for National Geographic. Click here to read a riveting personal essay written by Nick about his experience photographing the tree.
Nick has gone through a lot just to get the perfect shot. Not everyone can say they've had an elephant charge at them but Nick has!
One way to avoid some of the dangerous situations in nature is to set up so
"trip trap
" cameras, something that Nick has perfected over the years. The image above was shot using such a camera. You couldn't get such a shot without one!
Nick has come close to death more than once but explained that this is just part of the job.
Many of Nick's National Geographic friends showed up to hear his lecture, including the Space's own Pat Lanza (2nd from left).
A job very well done, Nick! It's not everyday we get a lecturer as energetic as you were last night. Come back anytime!
Click here to watch Nick's IRIS Nights lecture online. For more information about Nick, visit his official Website.
(All images by Unique for the Space)


text:
Looking For Something Special?
Creative & Eco-Conscious Proposals
- 10 Creative Proposal Ideas
- Alternatives to Diamond Engagement Rings
- Ethical and Green Wedding Ring Options
- Marriage Proposal Poems
How to Design a Gemstone Engagement RingWith planning, you can have a beautiful piece of jewelry
The engagement ring is a meaningful piece of jewelry that represents the betrothal between you and your fiance. There is no better way to honor the occasion than to design your own gemstone engagement ring.... Read More
Places to Propose Marriage
Make your proposal memorable with a unique and beautiful setting
Popping the question -- and figuring out where, exactly, to do it -- ranks among the biggest decisions a guy will ever make. After all, it's an experience she'll remember forever. Whether she's a traditionalist or a bit more "out there," it's possible to make a statement -- tear-jerking results (and a resounding "yes") all but guaranteed.... Read More
You Found The One!
What You Need to Know Before You Propose
Planning Reminder:
Announce the good news
Newly engaged? Tell the world whatever way best gets the good word out. An e-mail, Facebook status update and local newspaper announcement are all acceptable -- or do all three. And be sure to call non-locals not plugged into the web, like Grandma.
View your wedding checklist!
Wedding Glossary
A traditional setting for a solitaire engagement ring that includes a plain band with a set of prongs that holds the diamond. Also called a Tiffany mount.View the Full Weddings Glossary


text:
Text only
Professor of Business Administration
815 North Orlando Smith Ave.
Oglesby, IL 61348
Office: B322
Phone: (815) 224-0354
Fax: (815) 224-3033
: firstname.lastname@example.com
Fall 2014 Course Information
|BUS 1010 - Intro to Business: MWF
|BUS 1010 - Intro to Business: TTh
|BUS 1230 - Math for Business and Finance: MWF
|BUS 1230 - Math for Business and Finance: ONLINE
|BUS 1010 - Intro to Business: ONLINE
|BUS 2210 - Internships
|MGT 2010 - Principles of Management Telecourse
|MKT 1210-Principles of Marketing Telecourse
**Certain materials are included under the fair use exemption of the U.S. Copyright Law and have been prepared according to the multimedia fair use guidelines and are restricted from further use.
Fall 2014 Schedule
Also teaching BUS 1010-100, BUS 1230-100, MGT 2010-140, MKT 1210-140and BUS 2210-02.
If you have any questions, please email me at email@example.com.
Last Modified: Thursday, August 14, 2014


text:
Get closer to the action. Volunteer!
Festival International de Louisiane salutes the strong community spirit, generous hearts and abiding patience of the Festival Volunteers. Without the 2,000+ volunteers each year, this event could not take place.
Have questions? Need clarification?
Drop us an email at firstname.lastname@example.com. We promise to respond within 48 hours. Thanks for you patience, this email address is checked by volunteers!
Artist Hospitality
Help us help the artists of festival! You will be in charge of leading the hospitality team to ensure all artists and guests are greeted with a warm smile and hot meal.
Baby Care Center
Help to make the Festival experience easier for parents with young children by introducing them to our new changing, nursing, and feeding tent near Scene Lafayette General Fais Do Do. We ask that Baby Care Center volunteers be female and meet the minimum age requirement of 18 years old.
Beverage/Liquor Booths - Restricted
Did you know that beverage sales are one of the major fundraisers of Festival? Beverage and liquor booth volunteers take tickets, serve drinks, and help keep Festival free! All volunteer are required to be 18 years old.
La Boutique
Help share the Festival International name by staffing the booths where all the stellar 2014 Festival merchandise & artist CDs will be sold.
LIME - Louisiana International Music Exchange
Louisiana International Music Exchange (LIME) presented by Festival International de Louisiane and Lafayette Convention & Visitors Commission is a mixer style event, designed specifically for Acadiana area musicians to share their music with prominent music presenters and talent buyers from all over the world. LIME also acts as a networking event for visiting music buyers who attend Festival International.
Marche du Monde Hospitality
Welcome festival goers to the world's market. Help vendors restock their booths and engage curious customers.
Marche des Arts Hospitality
Welcome festival goers to our Marche des Arts area, filled with an abundance of creative and eye catching art and experience being surrounded by the world's finest art and artists.
Media Center – Restricted
Without you, it would be difficult to make sure that all our media guests are well taken care of and properly credentialed. Help guarantee every inch of this amazing festival is covered!
Festival is FREE and we aim to keep it that way. One way we raise money is by selling the Official Cloisonné pin. Help staff the kiosks where pins are sold and ensure Festival stays free for years to come!
Got what it takes to be our backbone? It will be your job to assist the production crews to set up and tear down all the kiosks, tents, booths, and all other installments. Court-ordered community service credit will be given for volunteering on the Production Crew.
Taking care of the trash ourselves saves Festival a lot of money that we can put toward the music. Court-ordered community service credit will be given for volunteering on the Sanitation Crew.
Chevron Scene des Jeunes
Do you get a kick out of seeing a kid smile? Here you will help with children learn to make one of the four free crafts that will be offered and putting that precious smile on a young face. No craft experience required we'll show you everything you need to know, so come join the fun! We also need help setting up and tearing down Chevron Scéne des Jeunes- a GREAT way for groups to volunteer together.
Security volunteers are in charge of checking the badges of everyone who wants to go backstage. Don't worry- police officers are ready to handle any actual security situations.
All beverages are bought by purchasing tickets from our designated booths. If you have great customer service skills and experience handling money our ticket booths are a perfect fit. Ticket sales are also a great place to volunteer if you have any physical restrictions and need to stay off your feet. All volunteers are required to be 18 years old.
Help transport artists to and from festival. Volunteers must be 18 years old, have a valid drivers license, be able to volunteer full or half days, and must be able to drive a passenger van.
Volunteer Center
Be the volunteer supporting the volunteers! Help with check-in, hand out official Festival t-shirts, and provide them with up-to-date information and refreshments.


text:
Black + Blum Bento Box
No longer available
Lunch on the go. This compact Black + Blum Bento Box makes lunch packing fun and fast. Foods and sauces stay separated while a watertight seal prevents leaks. Reusable utensils included!
Compact, self-contained design.
7.5"w x 4.7"d x 2.2"h.
Watertight locking seal.
Includes fork.
Microwave and dishwasher safe.


text:
RW October 2012
Single Page
Ask Coach Jenny
A peek inside your shoes might provide the reason.
For Beginners Only
The duration of your recovery period depends on soreness.
Nine factors must converge for this mythic marathon mark to be eclipsed.
RT December 2014
How a journal can help you plot your best running.
Sign up today for exclusive Runner's World content.


text:
Certified Used BMW Models In NJ
Park Ave BMW offers a great selection of Certified Used BMW cars in New Jersey. Purchasing a Certified Pre-Owned BMW model is a fantastic option to buying a new BMW. The have been meticulously inspected, and only the crème de la crème make it through the grueling certification process.
In order to become a Certified Pre-Owned BMW, models must have less than 60,000 miles and is tested against BMW's comprehensive Certified Pre-Owned vehicle inspection checklist by a certified BMW trained technician. Everything from how the engine performs to the door handles are scrutinized, and any parts that need to be replaced are done so with authorized BMW parts. BMW customers in NJ also get a vehicle history report, so you can see how well the vehicle was taken care of.
Your Certified Pre-Owned BMW comes with a great warranty that protect you against defect in materials or workmanship. The warranty is administered by BMW of North America, LLC to ensure that covered repairs are performed by BMW-trained technicians, like the ones we have at Park Ave BMW in NJ. And just in case you find yourself in a bind, customers get BMW Roadside Assistance as well. If your BMW gets a flat or the battery dies on a busy road like Route 17, you're covered!
Don't miss out on the opportunity to get a great deal on the best way to purchase a used BMW in New Jersey. Park Ave BMW is conveniently located on Route 17 and welcomes customers from all over NJ! Visit us today, and if you have any questions regarding our Certified Used BMW inventory, simply contact our New Jersey dealership at 201-587-9001 today!


text:
Chocolate Swirl Delight Recipe
- 1-1/2 boxes (13 ounces each) Swiss cake rolls
- 2-3/4 cups cold milk
- 2 packages (3.9 ounces each) instant chocolate fudge pudding mix
- 2 cups whipped topping
- Fresh raspberries, optional
- Cut each cake roll into six slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. springform pan with cake slices, completely covering the bottom and sides.
- In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Pour over cake. Spread with whipped topping. Sprinkle with any reserved chocolate coating and garnish with raspberries if desired.
- Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings.
Reviews for Chocolate Swirl Delight
Sort By :
"Have to try!"
"Would make it over and over and I have. It is much easier to slice the swiss rolls if you put them in the freezer for a little while before cutting. I agree with MySonsx3 a little about the cake part being misleading. If it said cut Swiss Rolls it would make more sense to people. Maybe that would be a good correction to make to the recipe. My family loves it and I find it Very Easy to make. I am going to share it with the Pampered Chef consultants who were looking for more recipes using springform pans. Thanks for another great recipe."
"Is there cake in the centre or is it just pudding?"
"I get so many compliments on this recipe! I've made it at least 6 times and always have any empty pan to take home!"
"This recipe doesn't make sense. In step 2 it says "In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Pour over cake." My question is, what cake? According to the recipe up until this point, no cake exists except for the cut ho-ho rolls on the bottom and the sides. In the pcture too it looks like there's a cake in the middle. Is there a step missing?"


text:
Due to essential maintenance, the website may be unavailable during the weekend. We apologise for any inconvenience.
What's On
Search Events by Target Audience
Select by Target Audience for more details. To see the events sorted in a different order, select one of the other views.
Views: By Date | By Event Type | By Venue | By Area Served | By Target Audience
No results found. You may try a new search.


text:
Who wouldn't want to be styled by Alexa Chung? That was the question we asked ourselves when news reached Grazia Towers that the award-winning icon was launching an international style contest in December. As Maje's campaign face, our Chungers went on the hunt for three ladies to be styled by her fair hand - and today, the results are in! Yes, Alexa selected, styled and directed the finalists in pieces from the French label's Spring Summer 2013 collection - we're talking hipstery buttoned-up shirts under blazers, tomboyish shorts and biker boots, all topped off with Alexa's trademark scruffy hair. So who are the lucky winners who got Majed? Ladies and gents, meet...
Cynthia from Paris
She's the true embodiment of a 25-year-old Parisian. A music enthusiast, she works in a digital communication agency and was chosen by Alexa for her Françoise Hardy-esque dreamy look.
Katerina from New York
This 20-year-old, the U.S. winner, is a sophomore in college, majoring in professional communications which includes graphic design and photography. A true lover of the American music festivals, she dedicates most of her spare time creating something new whether it be flower crowns or reinventing a new pair of shoes.
Parisa from London
She lives in London where she just finished recording her first EP at the age of 22. When she's not focused on her music, Parisa works with a promotional agency. Cheerful, creative and impulsive, it was her obsession with the '60s, common to Maje and Alexa, which drew her to enter the contest.
Watch the behind-the-scenes action from the shoot in the video above as the three girls get trussed up Alexa-style for a photo shoot held in the star's stomping ground, New York City, last month. So when's it our turn?


text:
Music Home
Dance Home
Music Degrees & Programs
Music Ensembles
Wind Bands
Early Music
Student/Faculty Info & Forms
Jazz Studies Program
SCHEDULE Your Recital/Class
Special Events
75th Anniversary
Honor Band Festival
String Day
Back to Bach Symposium & Bach Festival Concerts
Summer Courses/Workshops
Alumni, Parents & Families
Giving Opportunities
Giving Options
To Receive Concert Updates
Check out the new Wind Studies website or see below for more info.
The UMass Amherst Bands are open to all students, subject to auditions held at the beginning of each semester, and appear in concert on campus several times a year. The Bands have been selected to represent UMass Amherst at conferences and festivals that have included Symphony Hall in Springfield, MA; the Washington, D.C. home of the Marine Band; and the Capitol Building in Boston.
Matthew Westgate, conductor Wind Studies website
Performs major works in twentieth-century wind literature. Regularly commissions and premieres new works and has recorded the wind music of David Maslanka and Charles Bestor on the Albany and Centaur CD labels. Recently invited to perform at Music Educators National Conference and College Band Directors conferences in Connecticut, New Jersey and the Washington D.C. home of the U.S. Marine Band.
Matthew Westgate, conductor Wind Studies website
Performs a wide range of wind literature, including works by composers such as Persichetti, Benson, Woolfenden, Holst, Grainger and Ticheli. Features guest soloists and conductors and has performed at MENC and CBDNA Eastern Division Conventions.
CONCERT BAND Link to description on Marching Band website & how to join
Timothy T. Anderson, director
Meets and performs in both the fall and spring semesters (one concert each semester) and features a wide variety of standard band literature. The University Community is particularly encouraged to join - everyone is welcome.
There are no auditions to join the Concert Band, but there are auditions for chair placement. These are held during the first rehearsal. Each audition consists of an excerpt and scales.
Links to pdfs for Chair Placement Auditions:
SCALES: Flute Bflat-TrebleClef Horn Trombone-EuphBC-Bassoon Tuba
EXCERPTS: Piccolo Flute Oboe Clarinet BassClarinet Bassoon AltoSax TenorSax BariSax Horn Trumpet Trombone EuphoniumTC EuphBC Tuba
MINUTEMAN MARCHING BAND Link to Marching Band website
Timothy T. Anderson, director
One of the finest university marching bands in the Northeast, this 300-member ensemble performs at home and away football games and makes many guest appearances throughout the region and nationally.
MINUTEMAN HOOP BAND Link to description on Marching Band website & how to join
Provides musical excitement and spirit at home basketball games and post-season tournaments. Open to students from the entire University Community.
Music Home page Back to top of Bands page Link to Wind Studies website
Music Home |
Dance Home |
Overview |
Music Degrees & Programs: Undergraduate |
Music Degrees & Programs: Graduate |
Music Ensembles |
Current Music Majors/Minors |
Class/Recital Scheduling |
Special Events |
Summer Course Offerings |
Alumni, Parents & Families |
Giving Opportunities |
Meet our Sponsors |
Admissions-Undergrad |
Admissions-Grad |
Audition Requirements-Undergrad |
Audition Requirements-Grad |
Admissions/Audition Request Form |
Scholarships & Awards |
Concert Calendar |
Music Faculty by Discipline |
Music Faculty by Name |
Faculty Discography |
Contact/Visit Us |
One of the best music schools/departments in Massachusetts and in New England, offering graduate and undergraduate Music Education, Jazz, Performance, Music History and Music Theory degrees and programs.
This site is maintained by the Department of Music and Dance.
© 2012 University of Massachusetts AmherstSite Policies


text:
Apply for a Truck Driving Job with C.R. England
Watch the video below to see why C.R. England is the best training for you..
C.R. England has provided truck driving jobs to experienced and inexperienced truck drivers alike since 1920. Inexperienced truck drivers, or those who want to start their truck driving career can attend one of C.R. England's partner truck driving schools. Premier Truck Driving Schools are considered among the best in the industry. Admission to Premier Truck Driving School does not require a cosigner, money down, or credit requirements. C.R. England's partner truck driving school includes Commercial Driver's License (CDL) classroom training and behind the wheel training. Successful graduates of the truck driving training program are guaranteed CDL jobs through C.R. England upon meeting our hiring requirements.
There are also excellent opportunities for experienced truck drivers at C.R. England:
• Company Driver
• Company Team Driver
• Driver Trainer
• Independent Contractor
There are many dedicated routes available for experienced C.R. England company truck drivers. Dedicated runs provide a stable income and predictable home time. Over the last few years, the Dedicated division has grown swiftly and will continue to grow in years to come.
Experienced drivers also have the opportunity to earn extra income by becoming a truck driver trainer for the C.R. England team.
Truck drivers at all levels of experience will find opportunities at C.R. England.
- Inexperienced Truck Drivers – C.R. England is committed to excellence in driving industry education and, to that end, provides industry-leading training programs that allow graduate drivers to start earning money in just three weeks working for C.R. England. Unlike other truck driving schools, C.R. England's partner schools differ because it hires all drivers who complete the course and meet hiring standards.
- Student Truck Drivers – Individuals who have completed a certified truck driver training school, have a current CDL, and would like to become a professional truck driver can participate in a student program designed to train truck drivers for C.R. England.
- Experienced Truck Drivers – Driving equipment considered to be the best in the industry. Every C.R. England truck driver has their own manager and a permanent tractor assignment, as C.R. England will never slip seat.
- Independent Contractor Information – Qualified drivers who lease or own their own truck can become an Independent Contractor.
Whether you are looking for CDL jobs or are just starting to look into the industry, C.R. England has open trucking jobs for you. Your career in truck driving is just up the road.
For more information, please call (800) 421-9004.


text:
BMW Museum
A location packed with dynamism
The stunning architecture of the BMW Museum was based on the idea of a "road in converted space". Three event areas – the foyer, "Museum Court" and "Visual Symphony", are available, surrounded by milestones of automotive history. Tours of the exhibition and the venue by expert guides can be booked if desired.


text:
Flor De Oliva Original 5 x 50 5x50
Back to Products
Select Quantities
Each $49.95
Box of 20
Each $49.95
Box of 20
Item #873665
Size: Each
Type: Cigars
Country: Nicaragua
Wrapper: Indonesian
Prices, promotions and availability may vary by store and online.
Customer Reviews
There are currently 0 reviews for this product.
Be a trailblazer and write the first one!
Be a trailblazer and write the first one!
No Reviews


text:
The Columbia Firehouse
Online Reservations
Located just off the barroom, the Shaker Room is a refined tip of the hat to the golden era of cocktails. Spacious, yet intimate, this cozy private dining space - complete with working fireplace and collection of vintage cocktails shakers, is handsomely detailed in rich dark wood and leather chairs.
The Chop Room at Columbia Firehouse is an exquisitely detailed time machine. Brass rails, floor to ceiling dark wood, richly carpeted floors and subdued stained glass come together to create a magnificent room, rich in history.
The Wine Room can accommodate up to 26 guests for a seated meal, or 45 guests for a standing reception. A private bar and beautiful finishes including a working fireplace, wine cellar view, and brick archways make the Wine Room a charming and convenient setting for festive meals, corporate meetings, and receptions.


text:
Environmental, Health & Safety :: Environmental Management :: Sustainability
March 1, 2014
Taking advantage of the availability of post-consumer and post-industrial polymer waste, new technologies for recycling are being developed globally. This article examines some of the technologies aimed at recycling and repurposing polyolefins, vinyls and textiles, as well as some of the challenges facing the recycling industries....
This information is only available to Gold members.
Not a member yet?
Add a Comment
More Sustainability
Related Stories
Our LinkedIn group is now over 33,000 members strong!
Current members represent Worley Parsons, DuPont, SABIC, Fluor, Air Products, LyondellBasell, Nalco, Dow Chemical, Dow Corning, BASF, Jacobs Engineering, ExxonMobil, Shell, Chevron and more.
We also offer the following subgroup for more targeted discussions:
Water Treatment & Reuse
Plant Cost Index
Facts at Your Fingertips (archive)
Ask the Experts


text: The safe way to pack, move or store your dishes, our Kitchen Storage Kit is an easy-to-use solution. Sized to fit inside our Small Moving Box (sold separately, listed below), it includes dividers and foam pouches to store and protect six plates, six bowls, six saucers and six salad plates. You don't need to wrap each piece individually before packing.


text:
Having for months dismissed Western sanctions on Russia as toothless, business leaders here are now afraid that the downing of the Malaysian jetliner will bring about an international isolation that will cause serious and lasting economic damage.
Covert Affairs'
The Big Bang Theory, one of the TV shows most at home at Comic-Con, kicked off its...
According to the U.S. Mint, it costs about 2.4 cents to mint each penny
Former Charmed co-stars
Up and atom! It's time to discuss WGN America's latest original series Manhattan. Set in...
Demons are the new zombies — at least according to Robert Kirkman. The Walking...
A growing number of American companies are moving overseas ... on paper, at least.The tactic is called a corporate inversion, but for those who have no idea what that means, perhaps a more apt description would be "shady tax dodge."
It seems like old times in the Arnold family kitchen.The Wonder Years cast recently
- Events Calendar


text:
Our Sketch Pad is a great gift for the artist in your house. These pages are good for water color, pen, and colored pencils.
This pad comes in two size, choose one using the option bar. The Smaller size has 70 pieces of 10-1/8" x 7-1/8" paper. The Larger size has 70 pieces of 14" x 9 7/8" paper. Choose size using the Option Bar. Made in Japan.


text:
Khargone local search
eg. restaurent, taxi, hotels
- Advertising Services
- Agriculture
- Apparels
- Apparels
- Astrology
- ATMs
- Automobile
- Automobile
- Banquets
- Beauty & Spa
- Beauty, Personal Care Eqpt & Supplies
- Books
- Business Services
- Car Rentals
- Chemicals & Allied Products
- Chemists
- Clubs
- Computers
- Construction, Machinery & Supplies
- Consultants
- Divine
- Doctors
- Electrical Equipments
- Electronics
- Emergency
- Energy & Gas
- Engineering Components
- Entertainment
- Essentials
- Event Management
- Events
- Export & Import
- Fashion Accessories
- Film Production
- Fitness
- Fitness & Sports
- Food
- Food & Beverage
- Furniture
- Furniture
- Gems & Jewellery
- Gems & Jewellery
- Gifts
- Gifts & Toys
- Government
- Grocery
- Hardware & Tools
- Health & Medical
- Hobby Classes
- Home
- Home & Garden
- Hospitals
- Hotels
- Industrial Supplies
- Information Technology
- Internet & Services
- Jobs
- Lifestyle
- Logistic Services
- Luggage & Bags
- Maintenance and Services
- Metals
- Mobile Phones
- Nightlife
- Office Supplies, Appliances & Services
- Packaging & Paper
- Party
- Personal Finance
- Personal Finance
- Petrol Pumps
- Petroleum & Petrochemicals
- Pets
- Pharmaceuticals
- Pizza
- Plant & Machinery
- Plastic & PVC
- Printing & Publishing
- Real Estate
- Repairs
- Resorts
- Restaurants
- Scientific Instruments
- Security
- Security
- Shopping
- Taxis
- Telecommunication
- Textiles & Leather
- Towing
- Travel
- Wedding
- Restaurants
- Hotels
- Hospitals
- Chemists
- Doctors
- Taxis
- Essentials
- Food
- Travel
- Wedding
- Pizza
Madhya Pradesh Guide
Madhya Pradesh City Guide
Free Classified AdsPost, submit, search ads for everything that you are looking for in your city. You can Post Free Classified Ads for the service or product that you are selling or anything that you are looking for.Even Jobs and Matrimonial ads will get you excellent results.
Raise Your VoiceRaise your voice right here against anything wrong or illegal that is happening around you in your city, in your locality !
- No Matching Results Found
EventsPost any event that is happening in your city or search for an event that you wish to attend.
Obituaries/TributesPost an Obituary or a tribute for your beloved one or a favourite politician, actor, freedom fighter, sports person who has left for their heavenly abode!
Shri Tatya Tope(18 Apr 1814 - 18 Apr 1859)
Posted By: Team - IndiaOnline Network
Shri Mansoor AliKhan Pataudi(05 Jan 1941 - 22 Sep 2011)
Posted By: Team - IndiaOnline Network
Shri Sukhdev Thapar(15 May 1907 - 23 Mar 1931)
Posted By: Team - IndiaOnline Network
Shri Shivaram Rajguru(24 Aug 1908 - 23 Mar 1931)
Posted By: Team - IndiaOnline Network
DivineCreate a free website for any religious place that is in your locality or city with whom you are associated.So be it temple, church or masjid - you can have all of them right here!
Festivals in November - DecemberLearn about various festivals, customs and traditions and dates to be marked in your holiday calendar!
- Vaikathashtami Festival 29 Nov,14
- World AIDS Day 1 Dec,14
- Mokshada Ekadashi 2 Dec,14
- Geeta Jayanti 2 Dec,14
- Kurukshetra Festival 2 Dec,14
- International Disability Day 3 Dec,14
- Karthigai Deepam 5 Dec,14
- Margashirsha Purnima 6 Dec,14
- Shri Yellamma Devi fair 6 Dec,14
- Lokranjan (M.P) 8 Dec,14 - 12 Dec,14
- Human Rights Day 10 Dec,14
- Lumbini Festival 12 Dec,14 - 14 Dec,14
- Sawai Gandharva Sangeet Mahotsava (Pune) 12 Dec,14 - 15 Nov,14
- Dhanu Sankranti 16 Dec,14
- Saphala Ekadashi 18 Dec,14
- Kisan Diwas 23 Dec,14
- Akshaya Tritiya 25 Dec,14
- Christmas Day 25 Dec,14
- Tarpa Festival 26 Dec,14 - 31 Dec,14
Aries: Today, you want to do something for the environment. Ganesha says plant a tree, clean up your neighbourhood, ask for a paper bag. You wish to lead the world into a better place? Do it by all means, but one step at a time.
Aries: The events lined up for this week shall give you great joy. You shall kick-start the week with great zeal as transiting Moon, Venus and Sun shall be together. Besides, the New Moon in Sagittarius is going to boost your enthusiasm and make you think more positively. This week you may also begin a foreign or a long-distance trip. It's not the time for planning, but for action. During this phase you shall be very busy with tasks like guiding and helping others. Selfless deeds shall give you a great sense of satisfaction and you shall realise how much pleasure can be had, by sharing what is yours with others. As financial aspects are in your favour, you shall not have anything major to worry about on this front. Personal relationships, however, may remain dicey during this week, feels Ganesha.
Aries: Though things shall largely be flowing smoothly for you this month, your total concentration needs to be on meeting your work or resources deadlines. The stars may not seem to be entirely in your favour. Yes, you are likely to face hurdles, but if you set your mind to achieving something, and proceed towards your goals with full determination, you shall mostly achieve your short-term goals. However, worse come worse, if you can't speed up things as per your expectations, don't get bogged down or start feeling depressed. Keep persisting in your efforts, and you will be rewarded sooner or later. Your optimistic approach to life and your work will be greatly admired by people around you, and you shall grow in social stature and esteem, foresees Ganesha. You shall also be generous and helpful, even if you have to go out of your way to get someone out of trouble. Financially, you shall be comfortable, but on the personal front, things may be a bit delicate, so handle all your relationships with due care.
Aries: The year 2014 begins on a positive note for you, and you can be sure of being in an enthusiastic, raring-to-go mode, as the year begins. However, it is still advisable that you go slow. Avoid being impulsive, since there is a possibility of you committing an error of judgement. As far as your love life is concerned, uncertainty and tentativeness may continue to prevail, for most part of the year ahead. In fact, according to Ganesha, love matters may actually become a cause of concern for you. Beware! For this may also cause resultant ripples in your professional life – leaving you clueless or confused. On your career front, there will be some definite movements – which may also mean a new assignment, a change that will be, most likely, pleasant. Ganesha also predicts that your career may take a specially positive turn, during the last few months of the year 2014. Financially, you may face problems during 2014, especially as there may be some issues regarding the balance between inflow and outflow of cash. Cut down unnecessary expenditure!


text:
Turning much colder Monday
Here are some of the best and worst foods you can eat when youÂ're feeling under the weather.
The long, harsh winter at the start of 2014 led some experts to predict that the cold season's "polar vortex" would turn into a "pollen vortex" during the warmer parts of the year, with a massive pollen eruption and a brutal allergy season.
The annual surge of sneezing, watery eyes and runny noses for allergy sufferers is only poised to get worse as the climate changes, and new research shows that greenhouse gases have a direct effect on aggravating these problems.
This time of year everyone's attention is on allergies — most importantly, how to stop them in their tracks. I have patients each spring who complain about symptoms while indoors — even though there is no pollen exposure inside.
Rising temperatures and changes in precipitation can affect the growth and distribution of allergenic plants and pollen distribution worldwide.
Are you allergic to peanuts? The good news is that you may soon be able to eat them without problems.
It may seem surprising that some hay-fever sufferers get an itchy feeling in their mouths, throats and lips when they start to eat certain foods.
A girl in Canada experienced an unusual allergic reaction to blueberry pie — she was not allergic to any of the pie's ingredients, but instead reacted to antibiotic residue in the food, a new study suggests.