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Restaurant Week Summer 2011: The List
- sinjawns Jun 26, 2011 01:49 PM
Open Table has the list of participating restaurants up. http://www.opentable.com/promo.aspx?m...
Three questions:
- what, in your opinion, are the most promising lunch options? I am thinking of quality places that don't normally offer a comparable fixed price menu. Nougatine, for example, regularly has a fixed price lunch for $28, so the RW menu is not a big draw. Aldea has a $24.07 three-course lunch on the regular menu.
- I see that only two Brooklyn restaurants participating: River Cafe and Benchmark. Is this typical? If not, why so few this time around?
- Have you had any experience with restaurants accommodating or not accommodating diners with allergies on a RW menu?
Thanks for the heads up. I had a fabulous experience last RW at Maialino, and just booked another lunch there. Also made reservations at SHO which I've been meaning to try.
2 Lexington Avenue, New York, NY 10010
re: eeee
Any idea when the menus will be avail? Looked at http://www.nycgo.com/restaurantweek/ and it appears that they are still un-avail.
re: jdg5005
Looks like NYCgo hasn't put up the full site yet. Sign up here for alerts:
Or just follow NYCgo on Twitter.
re: jdg5005
Some of the menus can be seen on this page: http://www.nycgo.com/rw-earlyrez/?a=1...
re: eeee
Have you been to SHO yet? I went last night for dinner. We were made to wait 30 minutes for our 8:45 reservation and then we were finally seated - in the bar area at a table that had been free for probably the last 4 days. There was no apology, no explanation as to why we were not allowed to sit in the main dining room even though we had a reservation and had to wait a half hour. I was so angry. When I asked the waiter, he said that they were really busy because of restaurant week but was also completely unapologetic and almost non-existent during the meal. It was a terrible experience. I understand that it's restaurant week, but I eat at nice places all the time and I don't expect or deserve to be treated like second class. Also, don't get the carrot appetizer.
Needless to say, SHO has lost me as a potential customer - I will never be back. The food wasn't nearly good enough to justify the attitude and poor service.
re: Barcelonian
I went to SHO on Tuesday evening. We didn't have to wait for our table and were seated in the main dining room with the view of the kitchen.
The service was not in top form, for sure. The server was MIA for more than half an hour after we finished our meal.
However, we enjoyed the food. The poached egg and the salad appetizers were both very good. My ocean trout main course was fantastic.
re: Cheeryvisage
I made a res for next week as I'd previously read some good reviews for SHO re: RW. Anybody else? Most likely we will keep the res - you never know, I read many bad reviews re: Le Cirque's RW yet we ended up having a great time a couple years back, so - but other opinions/experiences would certainly be appreciated.
re: uwsister
My full review of SHO is here, with photos: http://chowhound.chow.com/topics/796029
re: Cheeryvisage
SHO called me for confirmation on my res tomorrow evening and asked whether we would be doing a RW or regular menu. For some reason I was taken aback by the question. I'd never been asked that on the phone before? I replied "I don't know" since well, I don't know if a RW menu is "good enough" for my husband (I know it is for me, ha) and the person on the phone was sort of like "Oh, okay."
re: uwsister
I was asked the same question when SHO called me for confirmation. I initially thought that the restaurant would seat me in the bar dining room since I told them I was going to order from the Restaurant Week menu. But actually, I was given a very nice table in the main dining room with the view of the kitchen. Seemed like everyone else in the main dining room was ordering from the RW menu as well.
So not sure why they asked. Maybe there is some logistical reason behind it.
re: uwsister
How was your dinner at SHO, by the way? How did the food and service turn out?
re: Cheeryvisage
Unfortunately we had to cancel our res at last minute as my husband became very ill and I couldn't find anyone to go with me on such a short notice.
re: uwsister
Aw, okay. I hope your husband has since gotten better. :)
re: Cheeryvisage
Not quite yet - but thank you for well wishes :)
For lunch, I have enjoyed past RW lunches The Breslin (no reservations), Maialino, Lupa, SD26 (though my next meal there was not so great), and A Voce.
I've also seen reports where other CHers enjoyed Park Avenue Winter/Summer, and Quality Meats.
For dinner, I've liked the Bar Room at the Modern and Blue Smoke.
For reference, RW previously:
170 Thompson Street, New York, NY 10012
A Voce
41 Madison Ave, New York, NY 10010
The Modern
9 West 53rd Street, New York, NY 10019
Park Avenue Cafe
100 E 63rd St, New York, NY 10021
Quality Meats
57 W 58th St, New York, NY 10019
Blue Smoke
116 East 27th Street, New York, NY 10016
The Breslin
20 W 29th St, New York, NY 10001
2 Lexington Avenue, New York, NY 10010
19 East 26th Street, New York, NY 10010
re: kathryn
How was A Voce? I was thinking of doing their dinner RW menu at A Voce Columbus on a Sunday.
A Voce
10 Columbus Circle, New York, NY 10019
re: InfoMofo
It was solid but not somewhere I'd be running back to.
We've enjoyed lunches at Maialino and EN during past RWs.
En Japanese Brasserie
435 Hudson Street, New York, NY 10014
2 Lexington Avenue, New York, NY 10010
I enjoyed Craftbar's RW lunch menu from last summer. To second other recommendations, I've also had regular lunch at the Breslin and SHO (they have a usual $25 lunch prix fixe though), and both places were very different but tasty and spectacular in their own way.
Everyone has such high praise for Maialino; I'm running to make my own reservation now!
In case you also wanted opinions for dinner, I loved the RW menu at The Modern Bar Room.
The Modern
9 West 53rd Street, New York, NY 10019
900 Broadway, New York, NY 10003
SHO Shaun Hergatt
40 Broad St, New York, NY 10004
The Breslin
20 W 29th St, New York, NY 10001
2 Lexington Avenue, New York, NY 10010
I'm thinking of going to the Sunday dinner at Riverpark? I still haven't been, and I walk by all the time and the space looks cool. I thought RW might be a good low-pressure way to try it out...
There was a rave review for their January RW menu here: http://chowhound.chow.com/topics/7375...
If anyone has gone for this RW cycle and has an opinion on the July menu, please let me know.
450 E 29th St, New York, NY 10016
re: InfoMofo
This is from NYPost's recent article about RW:
"And Tom Colicchio's Riverpark is offering a menu with a huge array of options, a choice of eight dinner entrees that boast everything from Berkshire pork chop to squid-ink chitarra pasta with calamari, octopus and shrimp."
re: uwsister
re: InfoMofo
We have a res tomorrow - I will report back.
re: uwsister
Just wanted to say - we had a fantastic dinner at Riverpark tonight. It truly was a steal for RW price - they certainly didn't skimp on anything. I'll come back w/ details when I have a little more time but wanted to let y'all know. The terrace was quite lovely too - and the weather should stay perfect next few days :)
Jury Duty called for me on Monday and I'll be honest with you- my first thought was- Yippee!!!! Work has been brutal lately and Restaurant Week is just beginning. Maybe I would get a nice break and be able to enjoy a fabulous lunch?? I was on pins and needles in the court house. I made a 12:15 reservation for City Hall Restaurant but the sheet said lunch was from 1:00- 2:00. That was not enough time for a three course meal and out of my reservation time. But still...I got out early one time, maybe again?
At exactly 12:00 the women gets on the mic and says "If I call your name you may leave early and return at 2:00". As she read off the names I was literally on the edge of my seat. So much so that when my name was read I almost took a dive onto the floor! I quickly regrouped myself and ran out. Two full hours and perfect timing! I felt like I had won the World Series- free at last! I walked over to City Hall Restaurant and made it right at 12:15 on the dot.
I got a seat at a wonderful table right by the window and set to checking out the RW menu. Everything looked fantastic and when I finally placed my order I was only conflicted about choosing the Watermelon Tomato salad over the Summer Carrot Ginger Soup. Imagine my surprise when the first course brought out was the soup!
"A gift from the Kitchen" I was told. How lovely! The cold soup was nice and earthy. Definitely a wonderful start to the meal but I have to say the actual appetizer I ordered blew it out of the water. Billed as a Marinated Heirloom Tomato and Watermelon Salad I was expecting one or two little shrimp mixed in. There must have been 4 or 5 huge shrimp in there! But the real goods was below all those shrimp. Heirloom Tomatoes! What's better than fresh, sweet Heirloom Tomatoes. This was a shining example of summer. Just a little olive oil, fresh basil for spice, some juicy watermelon slices and fire grilled shrimp. This dish was so good I pretty much demolished the entire plate. Thank goodness this is always on the regular menu- it's a must have in my book and filling enough for a meal if you eat on the smaller side.
When my entree arrived I thought to myself once again- wow this is a huge dish for restaurant week! Short Rib and Brisket with Corn Salad. This was one of the biggest pieces of Short Ribs I've ever had and the slab of Brisket on the bottom was no joke.The meat was so moist my fork easily slid through the each tender piece. The corn salad gave it a nice rustic flavor and it really felt like an upscale picnic dish (in a very very good way). The tastes of summer were all over this place!
I was so full I almost turned away my dessert but the Chocolate Bread Pudding with Peanut Butter Ice Cream was calling. Luckily I had room to fit in this scoop of homemade nutty goodness. I fit in some of the Bread Pudding as well but it was all about the ice cream for me. The texture of the Bread Pudding was a tad to dense and while the raspberry sauce was nice it made me feel like I was eating a peanut butter and jelly sandwich instead of dessert.
The meal ended and I was ready to explode before they brought me the check and a plate of macaron cookies. I can never say no to a macaron and these were delicious. I had a brief thought of smushing my cookies over the peanut butter ice cream and making my own sandwich...Good lord I can be gluttonous sometimes.
Overall City Hall Restaurant was a wonderful surprise. I loved the atmosphere, the abundance and quality of the food and the service was exceptional. My waiter was so friendly, my water was always filled and the chef even stopped by during dessert to see how my meal had been going. It was truly the best jury duty experience ever! It was lovely and what a great way to kick of restaurant week!
Pictures here and full review :
City Hall
131 Duane St., New York, NY 10013
We had an amazing meal at Modern Bar during RW this week. Tons of choices on the menu. I started with the Tuna Tarte and my husband had the lamb terrine. I had the duck confit and he had Long Island duck breast. My cheese cake was very good but his dessert, the dark chocolate tart, was amazing! We also tried Park Ave Summer. My app, the gnocchi with sweet corn was superb, but the rest of the meal fell flat. Our server recommended the Dr. Pepper ribs, but they were waaaay too sweet. My filet mignon ( $10 supplement) wad boring and the desserts were just bad. Lunch at Morimoto was very good. They offered a bento box of beef, black cod or veggie. But our best experience was definitely The Modern.
Outside of RW, we enjoyed Boulud Sud and Scarpetta.
88 10th Avenue, New York, NY 10011
355 West 14th Street, New York, NY 10014
Boulud Sud
20 W 64th St, New York, NY 10023
re: bella2222
We did lunch at Maialino, and dinner at the Modern Bar. Both were excellent, but overall we preferred the former for ambience and food... we were able to converse. The Modern was extremely loud, even at 9pm and stayed so until our departure after 11. The crowd was young (30 somethings) and boisterous.
At the former, we had: prosciutto and melon(1) and (2) an artichoke mousse crostata (they advertised fried artichokes but there was a menu change), both fine; a lamb minestra and a pasta with mussels, both excellent; and cheese plate and a gelato plate, also excellent. We especially enjoyed the olive oil and strawberry-basil gelati. Good $40ish rose from le Marche. Excellent service. They accommodated a food allergy in a professional and reassuring way.
At the Modern Bar Room, we had: (1) egg (interesting but not a 'must have again') and tarte flambee (massive, just OK); the duck confit and the steak (both exceptional); gelato (three flavours tasting almost the same, for some reason) and the chocolate dome (non-sweet eater went crazy for this). Gruner Veltliner for wine, $40 from the value menu (there are plenty of very expensive wines here). Competent service. A fun night out, $160 for 2 all in.
The Modern
9 West 53rd Street, New York, NY 10019
2 Lexington Avenue, New York, NY 10010
re: bella2222
Went to MoMA this morning and peaked at the restaurant week menu at the Bar Room. Looks like a great deal. I am glad to hear you enjoyed it. Next week will be a relatively soft week at work for me, so I am thinking about taking the plunge myself.
re: nmprisons
I think I've done RW dinner at the Bar Room at the Modern maybe 3-4x and it's always been very good.
Just wanted to add a little more detail to our RW dinner at Riverpark. As already stated, their entire menu is RW (like Bar Room at the Modern) which is usually a good sign. I had sweetbreads to start, braised lamb shoulder for entree, black forest sundae to finish. All of them excellent. Husband had ceviche, cobia, and chocolate pot de creme. The only dish he was disappointed with was chocolate pot de creme, but I did warn him! I thought it was most mundane choice out of all of them (some of the other choices: steamed lemon pudding, beignets, creme fraiche panna cotta, etc.) but he's a chocolate fiend so he had to ignore my advice. Portions are quite generous - especially cobia, topped with lots of toasted pine nuts to boot - they didn't skimp one bit. Very reasonable prices for wine by the glass, husband especially loved that they offered "tastes" of each wine - he ended up with four. Warm, tasty rolls and good quality butter that was actually spreadable, which is a huge plus for me (hate ice cold butter.) Very good service, especially considering it was a Friday night during RW week. Terrace is quite lovely, especially around sunset/moonrise. We had skipped RW completely past couple seasons, so I was pleased to have such an excellent experience this time. Highly recommended for RW, and most likely other times as well - it's not a neighborhood we frequent, but I would like to come back.
450 E 29th St, New York, NY 10016
re: uwsister
What entree do you suggest for The Modern Bar Room? Last time I ordered a piece of fried fish. There was a 3 inch piece of fish (No, I am NOT exaggerating!) inside a 6 inch batter rectangle! We like everything, so suggest away! (BTW, the Mushroom Soup starter was the best!)
re: hungryinmanhattan
I remember being satisfied with my duck breast entree - honestly though we have only been back for their amazing desserts, multiple times.
re: hungryinmanhattan
If you are looking for quality and quantity, I would say go for the duck confit. Very satisfying. The RW steak dish, while rich and tasty, was a tiny portion-- maybe 3oz.
re: hungryinmanhattan
If you're worried about portion size, start with the tarte flambee or the liverwurst. Possibly the steak tartare.
The duck breast entree is one of the best things on the menu but isn't huge.
You best bet might be to ask the server if your selections are enough food.
re: uwsister
We went to Riverpark last night and we similarly had a great experience. I had never been to Riverpark before and I didn't really know what to expect but I was thoroughly impressed by the food and service and I do intend to return.
We had the lamb cavatelli and sweetbreads for appetizers. Both portions were very generous, but the cavatelli portion in particular would have been an entree size at any other RW menu restaurant. The cavatelli was served with shredded lamb and peas and some kind of mint and was definitely a highlight. We had the lamb shoulder and the chitarra for main courses, and again, I didn't feel at all like they had skimped on quality or quantity and the preparations were incredibly well done. It is important to note that for the meal they were actually only doing the restaurant week menu, which is actually really nice, because there are definitely venues that make you feel like a second class citizen for using the RW menus. For dessert we got the cheese plate and the beignets. The cheese plate was well composed and nicely done. I was all ready to be dismissive of the beignets because they were quite long and looked more like churros than the beignets i gorged myself on in New Orleans, but after eating one, I grudgingly had to admit that they got the texture of the middle really perfect, and I really had to claw back my criticism of the initial presentation.
I hadn't been to Riverpark before and a few pros and cons jumped out at me:
- When we were initially seated, based on uwsister's recommendation I asked the hostess to seat us in the terrace. She walked us out to some outdoor benches with very casual place settings and plastic cups and gave us a menu with finger foods and left us there. I was very confused as I had been expecting the restaurant week menu, and these wooden benches were not what I was expecting in terms of a fine dining meal. After a few minutes of confusion I walked back to the hostess and clarified that we still wanted the restaurant week menu, but wanted to be outside. She said "OHHH, you mean the PATIO." like I'm supposed to know that these refer to different things in their lexicon... and then she walked us to the formal outside dining are which had proper place settings and the restaurant week menu. It was a small thing, but throughout the night we watched and many other diners made the same mistake.
+ When I couldn't decide on a wine for my entree, the waiter very helpfully brought out two generous tastings of the two pinot noirs to compare. I don't know if this is their normal wine menu or if it is special for restaurant week, but their wine by the glass selection is fairly extensive and reasonably priced- there weren't any selections on the menu that felt at all out of a reasonable price range, and they offer both full glass and tasting sizes, which is really nice. The beer selection is also very nice.
- The restroom is actually outside the restaurant, in the lobby of the work building that encloses the restaurant. Again, a minor quibble, but it did seem rather strange to me for what was otherwise a very upscale experience.
+ The atmosphere sitting on the east highway was unique for sure- on a sunday night with the cars whizzing by, but not obnoxiously so, was very fun and unlike any other outdoor restaurant seating I've experienced. The weather was very cooperative so we really had a great time. I imagine that sitting there on a weekday around 6pm if the traffic is stuck and people are honking horns might be less ideal.
- Like i mentioned, I got the cheese plate, which had no description on the menu at all, and when it was set in front of me, the waiter just walked away with no descriptions of the different cheeses. I like cheese but I'm not some kind of cheese guru, and I do appreciate having them tell me what I'm eating. I had to flag down another waiter to explain which was which. There was a cow's milk, sheep's milk, and goat milk cheese in there. They were all fantastic, so Im not complaining about the food, but I do feel like it's one of those things that should be explained when it is presented.
Despite minor complaints, I really had a great experience there and having skipped the last few restaurant week cycles entirely, I was really impressed by this restaurant's commitment to delivering a really solid meal and experience. I will definitely be back- even though i griped about being seated at the terrace incorrectly at first, I did look at the menu and it looked like very interesting casual bar food- i will want to try that some time as well.
450 E 29th St, New York, NY 10016
re: InfoMofo
Thank you for the bit about the patio seating. I'm going this coming Sunday and should I decide to dine outside, you just saved me from a most confusing situation.
re: InfoMofo
I'm sorry about misleading you about terrace vs. patio! I actually don't even remember what the hostess said to sit us - she may have said "outdoors" for all I know. I don't know where I picked up "terrace" from. Didn't mean to confuse anyone!
I do remember that the waiter couldn't tell us much about the cheese plate when my husband asked. He decided against it anyway.
re: uwsister
No I don't fault you at all - it's a completely normal term, and it's more just ludicrous that the hostess didn't ask me for clarification at the front before walking me to a table. All in all it was just a minor gaffe, and I'm incredibly thankful for your review!
re: uwsister
Here's my experience of Restaurant Week dinner at Riverpark. Might be too late for this year if Riverpark doesn't do the extension, but should be helpful for future RW's.
Riverpark is seriously out of the way. It's about a 10-15 minute walk from the nearest subway stop (6 train), but this turned out to be a good thing later since I got super massively stuffed from all the food. I needed the exercise to help me digest.
I think the restaurant might have made most, if not all of their items from their regular dinner menu available. There were so many choices for each course! And, they did away with the regular dinner menu altogether during Restaurant week. So, there were no two menus that you had to choose between, and thus, you avoid the awkwardness of asking to dine off the cheap option.
1. Bread service - mini baguette
The bread was piping hot it actually burned my fingers! Fresh bread = good, enough said.
2. Cavatelli - braised lamb, sweet peas, mint, horseradish
Delicious! The braised lamb came in shred form and was tender and lamb-y. It tasted delightfully gamey, without being musky. The dish was earthy and hearty, and the portion felt quite large for an appetizer. Though, I couldn't taste much of the mint or horseradish.
3. Berkshire Pork Chop - collard greens, peaches, cippolini onions
When this entree was brought in front of me, my eyes widened in shock at the sight of the gigantic hunk of pork chop. This was HUUUGE. This glistening, beautifully seared monster was literally twice the size of my fist. It made heads turn for sure. The diners at the table next to me all stared in awe. The pork chop came on the bone and was absolutely scrumptious. This had to be the best pork chop I've ever had in my life. The meat was supremely succulent and flavorful. There was also a nice amount of fat interspersed throughout. I felt like a caveman chowing down and annihilating the humongous slab of meat from my plate. One word describes this dish well: epic. This pork chop was EPIC.
4. Black Forest Sundae - devil's food cake, vanilla ice cream, brandied cherries, pistachios
I think I'm pretty easy to please when it comes to dessert. While there's nothing especially unique about the Black Forest Sundae, I enjoyed it. The portion, once again, was large. Ice cream and cake, you just can't go wrong.
Service was professional and efficient. In the context of Restaurant Week, I have to rank Riverpark as number one out of all of the restaurants I've been to. Great ambiance, great service, great food, and great portion size. Seriously, Riverpark is the best deal of them all.
I got a table that was right by the window and had a nice view of the East River. I was thankful for the natural light. My photos finally look good without my post-processing the hell out of them. :)
450 E 29th St, New York, NY 10016
re: Cheeryvisage
I wholeheartedly agree about Riverpark. I was there on Friday evening and it was, in a word, great!
Any way to obtain a list of restaurants that will be extending restaurant week for this summer. I know a few have the extended dates listing on their menu posting. As for Restaurants I have been to during RW for dinner here is my rating:
1) The Bar Room at the Modern
2) Petrossian
3) Nobu Next Door
4) The Water Club
182 W 58th St, New York, NY 10019
The Water Club
500 E 30th Street, New York, NY 10016
Nobu Next Door
105 Hudson Street, New York, NY 10013
Just been to Nougatine and The Modern Bar Room. A brief summary here:
Nougatine -
Because I was starving at the time, I wished the server would have acknowledged us and given us the menu a bit faster once we were seated. However, we were happy once the food started arriving.
My boyfriend enjoyed the Tuna Tartare very much, though I thought the marinade was a tad salty. Loved the radish component, gave the dish a nice sweet crunch. Wasn't a fan of the Watermelon Salad because I don't like goat cheese. Both the Slowly Cooked Cod and the Roasted Organic Chicken were wonderful. Perfectly cooked and perfectly seasoned. The sauce in the cod was cilantro-y (love cilantro) and the black beans were addictive. The chicken had a lovely and gentle soy sauce-y aroma and was very generously portioned. Finally, the signature Warm Choclate Cake was of course fantastic. The Almond Layer Cake was good, though I thought the glazed apricot pieces that accompanied it were too sweet.
The Modern Bar Room -
I couldn't get an Open Table reservation. However, since my work place was a few blocks from the restaurant, I just walked in after work. It was still somewhat early for dinner, so I was able to get a table easily.
First, bread arrived. The mini baguettes were very enjoyable -- still warm from the oven and just delicious with the butter. I requested for another helping. The Slowly Poached Farm Egg was decent. Apparently, the RW version of this dish did not have any lobster, so I wasn't sure what the regular version was supposed to taste like. The RW version was just all right. Next was the Roasted Duck Breast. Absolutely amazing. Smear the dipping sauce all over a piece of the duck and a piece of the fried apple, then spear the apple with the duck on the bottom so the duck lands on your tongue first, you're in duck-y heaven. Dessert was Coffee Caramel Dome. The cake itself was rich and decadent and very good with the vanilla ice cream. Very satisfying.
Overall, enjoyed my Restaurant Week experience at both Nougatine and The Modern Bar Room. Since the Bar Room is so conveniently located for me, I'm contemplating going again before Restaurant Week's over if work isn't too busy.
The Modern
9 West 53rd Street, New York, NY 10019
1 Central Park West, New York, NY 10023
re: Cheeryvisage
We dined at The Modern Bar Room tonight. We have enjoyed many Restaurant Week meals here in the past, and always return. Here is a brief review.
We started with the Wild Mushroom soup, which was delicious as always. We also ordered the Tarte Flambee, which was the size of a small pizza-huge and quite tasty.
The main dishes were the Homemade Alsatian Country Sausage, which fell flat. Sausage can be made to pack such a flavor punch, and these were not so great. Not terrible, just not great. At least, they were juicy and fresh-tasting.
Not so with the duck. I had the duck breast. The breast had obviously been cooked way ahead of time and was bone dry with flabby skin. Not a crunch in sight. And it was almost cold to the touch. I should have sent it back, but I am not one to do that very often, so I kept it. But, honestly, it was absolutely terrible. The fried apples it is served with were delish, though.We saw some beautiful white fish-cod, I believe- being served (too late for us to order) and would definitely say that looked very good and moist. That would be my suggestion for the main dish. Maybe we just hit them on a bad night. I am just relating my experience tonight. But I am just telling you the duck is definitely not cooked to order (or even seared off at the time of service-maybe sitting in a warming oven all night?) and the skin is inedibly flabby and un-rendered this night, at least.
The desserts, which are always great, did not disappoint. We had the chocolate tart which was not too sweet, which I appreciate. We also had the cheesecake with 2 sorbets-raspberry and a vanilla-like flavor. The whole dish was delicious, as always.
The service was perfect and the server was warm and friendly. I honestly think their appetizers are consistently better than their main dishes! I still love this restaurant, but will do fish next time.
re: hungryinmanhattan
That duck breast sounds truly horrid... eek. If you hadn't had the massive tarte you would have had to change your name to veryhungryinmanhattan.
To clarify for others, there are two duck dishes on the RW menu; I had the duck confit, which was amazing, at least on the night I was there.
re: hungryinmanhattan
Interesting, because I was also at the Bar Room on July 20 and the duck breast was perfectly done and delicious! My husband had the pasta with lobster that I thought was even better. A completely delightful experience!
re: City Kid
Hi city kid. Yes, I ordered the breast because it was recommended by fellow hounds. But my experience was exactly as described above on the night we went, and I wanted people to be aware. I am a good cook and I know my duck. Nasty, flabby skin and dry as a bone. It was awful and almost cold and I am a bit mad at myself not having the nerve to send it back- politely, of course. I am glad yours was cooked perfectly. I just wanted people to know the breast is clearly "hit or miss". It was also my fault for not sending it back, I guess.
I should have gotten the confit. That is cooked in fat so maybe it can't be dry!? You CH also recommended to get that. oh well. My bad luck.
And, yes, had it not been for that huge pizza-tart thing, i WOULD have been "veryhungryinmnahattan" Very funny,sin!
re: hungryinmanhattan
What a shame - you should most definitely have sent it back! Actually yours is the first negative review of their duck breast entree - usually they put out a pretty good one. I'm sorry that yours wasn't though.
re: hungryinmanhattan
Does sound awful, HIM...even the Bar Room can make mistakes! I also loved the not-too-sweet/slightly salty chocolate tart, although I almost cried when I saw that the hazelnut dacquoise was not on the menu!
I had a really great RW dinner last night at Graffit. I've been previously for dinner and I didn't feel at all like I was being shortchanged with the RW menu as tends to happen at many other places. The dishes were beautifully plated, interesting, and delicious. I tend to put all of my RW meals into two buckets - those that live up to or exceed my expectations and those that are just phoning it in. This may be my most memorable RW meal since Dovetail a few years back.
re: mari mac
I also had dinner at Graffit last week -- I intended to do RW but my dining companion had accidentally gone to Graffiti so he got there 40 minutes late and by then I'd already had a cheese plate (really yummy -- Izabal I think? with homemade liquidy preserves that were a little too sweet) and two glasses of cabernet (perfect) and there was no chance I could eat 3 more courses, but they let him order RW and me order regular, which was nice. Then I received a playful amuse -- two little cups, one with a spanish omelette in it, and one called "bagel and cream cheese" which was a lox and cream cheese mousse with a sprinkling of bagel dust and seeds, it really did taste like a bagel with cream cheese, and then he received his appetizer, which I can't recall, but he enjoyed his restaurant week entree of steak with peppers; it was extremely pretty and the meat was cooked well, but he felt pepper played a little more of a role than it needed to but not in a spicy way - the plate was dabbed with liquified sweet peppers, maybe they went a little too far with that, and I enjoyed my regular-off-the-menu entree of Hake wrapped in zucchini ribbons with chopped olives -- very subtle, not knock-your-socks-off, but good and light, and the fish was cooked right.
Then they brought out his restaurant week dessert -- and they brought me one too! I thought that was very nice, I think they were trying to make up for the fact that I sat there alone for almost an hour, even though it wasn't their fault. Or maybe they just wanted to make sure I left knowing how freaking amazing their dessert is -- this was by far the standout item, a beautiful little collage of fresh banana, frozen banana, banana cake, banana egg roll, banana crumbs, two banana puddings, and dulce de leche. I was completely full when it came, I am not really a desserts person, and I don't like bananas(!) and this was so good I wanted to lick the plate.
re: Adrienne
It was a fabulous dessert and you described it perfectly! Wish I had one for breakfast right now.
For my second restaurant week lunch I was very excited to land a reservation at Union Square Café. This was Danny Meyer's first restaurant and a classic example of fine dining in New York City. The day I went there was even a rumor that Mr. Meyer himself would be working one of the tables! Unfortunately it wasn't ours but I did see the back of his head on my way in.
We had a reservation at 2:00 PM and got a table in the large room up front. The place was absolutely packed with people. I've never seen such a crowded restaurant with the bar completely full and tons of people waiting for a possible seat. They started us out with usual basket of baguette, bread and crackers. Which we enjoyed alongside some black olives and delicious rosemary dusted butter.
We were having trouble deciding what to order form the Restaurant Week menu so we started out with some oysters. These little guys were from Rhode Island and they were absolutely delicious. Sometime you get an oyster that has just the right amount of brine and acidity and it amazing! This was one of those times.
For our first course I started with the Melon-Watercress Salad, Ricotta Salata, and Preserved Lemon which I have to say was somewhat lacking in its presentation. I was honestly a little disappointed at first since it didn't taste much more than fruit and arugula with some cheese. Then I got a bite towards the bottom and hit the flavor. Big chunks of rock salt and a delicate olive oil laced the fruit and made that melon explode with flavor. Sometimes it amazes me how subtle ingredients can turn one dish from average to extraordinary.
Sean's first course however was even better- the Three Onion Risotto. Risotto always kind of enthralls me since I can't even make regular rice at home without overcooking it. I have some sort of mental block when it comes to rice. This dish was so smooth and rich it could almost be described as decadent. With the addition of some sweet caramelized onions on top this round goes completely to Sean.
For our entrees I ordered the Grilled Trout with Green Bean Salad, Crispy Salt Baked Potatoes and Seasoning Pepper Vinaigrette. Wow- this fish was awesome. Trout is always a tad on the oily side and the sharp lemon vinaigrette was exemplary in cutting though that oil. The salt potatoes were so crispy I think I enjoyed them better than most French fries and the Green Bean Salad was simply delightful.
Sean ordered the Summer Fried Fish Basket with Remoulade, Pickled Vegetables, and Corn on the Cob. I have to say his presentation was kind of like my Melon Salad presentation- disappointing. The fish looked small and the whole thing just didn't really go together. However the fish itself was wonderful. The batter was so light and the fish was truly a notch above what you would get anywhere else. However in the end it was all a bit pedestrian. Round two goes completely to me:)
For desserts I ordered Lavender Crème Brulèe with Greenmarket Berries. This dish was certainly beautiful but I have to say I didn't love it. What is this whole Lavender thing that's going on lately? Lavender should only be used as a scent- not a spice. It just made me feel like I was eating perfume. Luckily the Brulee itself had a nice crackly top and a smooth vanilla middle. I probably would have enjoyed it more had it not been for the bite of Sean's dessert I had.
His Peach Tarte Tatin with Crème Fraîche Ice Cream was flawless. The tart was so light and airy even the French would be proud. The sour crème fraiche was the perfect cooling component for the sweet, juicy peaches. I was so jealous it was unbelievable. Round Three goes totally and completely to Sean.
Overall it was an excellent Restaurant Week Lunch. Our service was up to the Danny Meyer standard. Water glasses were constantly refilled, crumbs constantly cleared away and while each course took a tad bit longer than usual to arrive, the wait staff did a fantastic job keeping calm, cool and collected in such a busy lunch rush. Two solid RW lunches so far.
For pictures check: http://nyctastes.blogspot.com/2011/07...
Union Square Cafe
21 East 16th St., New York, NY 10003
re: hungryinmanhattan
No it wasn't. I love that burger as well but it almost forced me to try something new which was nice.
Maialino's lunch menu was delicious and varied. Wines suggested were lovely and friendly service made me want to return to this restaurant again. On the other hand lunch at Bar Boulud was inflexible and service amateurish. Why participate in restaurant week if you make patrons feel you are doing them a favor!
Bar Boulud
1900 Broadway, New York, NY 10023
2 Lexington Avenue, New York, NY 10010
Telepan was fabulous. The BLT slad was amazing, , pasta dishes great, fish wonderful and cookies delightful. Service was outstanding as well.
72 W. 69th Street, New York, NY 10023


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|YMCA Adventure C.O.R.P.
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The Adventure C.O.R.P. program will focus on the Y Core Values of Caring, Honesty, Respect and Responsibility.
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Drop your child off at the Y before heading to work. PUSD Transportation will pick the kids up and take them to school for you.

subset: commoncrawl


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Saint-Francois Villa Rental Photos and Description
This luxury villa located in a private area (access via secure portal) has a modern décor and high-end equipment. Not overlooked, luxury, refinement and quiet are guaranteed with this house 'feet in water' and private access to the sea located between the golf course and lagoon you are close to everything you need to pass an unforgettable stay.
Capacity: Up to 10 adults + 2 children on the mezzanine.
General area: 300 m² (covered terrace included).
Layout of the villa: The villa has 5 bedrooms (4 bedrooms with 2 beds of 90 reconcilable and 1 room with 1 bed 160) with 4 bathrooms (3 showers and 1 bath), sleeping loft (2 beds 90 ), spacious lounge, fitted kitchen with counter, garden, plant illuminated island replacing the old spa, terrace and private pool. Garage in the villa and outdoor parking in the residence.
Air-conditioning in 4 of the 5 bedrooms. Natural ventilation by louvers.
Facilities Kitchen: cooker with ceramic hob, American fridge, oven, microwave, dishwasher, toaster, blender, Nespresso coffee machine, rice cooker, blender, chocolate fountain, kitchenware, multi-function robot , complete set of high-end dishes.
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Linen: linen (including beach towels) are provided.
Related services: The price includes a full cleaning per week. Possibility to get extra hours of additional households and the services of a cook. Cutting fruit and rum upon arrival.


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I need suggestions for keeping baked appetizers hot...
I discovered that the club house that we're renting for our daughters Sweet 16 party doesn't have an oven. There's a little microwave which will be useless to me. She's expecting around 100 people and wanted casual appetizers instead of a sit down dinner. (She's more interested in dancing than having dinner.) Since I'm catering the party myself, I was trying to make my life a bit easier and came up with a couple of items that could be made ahead of time, stored in the freezer, then baked to reheat right before serving. I had planned on making mini pizza bites and mini ham and cheese rolls that all of the kids love.
I know that a cooler lined with foil and layers of newspaper will keep grilled or smoked meats warm for hours, but I'm afraid both items above will become soggy if I bake them at home and try to keep them warm in a cooler. I've never tried keeping baked items hot in a chaffing dish, would they get soggy or stick in one of those? I have access to a very large electric roaster, but I'm not sure if that will work either. I may just have to go to Plan B and come up with other recipes to make instead.
So far these are the items she's requested:
Swedish meatballs
Lil smokies in a sweet/spicy sauce
Asian wings
Sausage Queso dip w/ chips (all of the above will be kept warm in large crock pots)
Veggie tray
Fruit tray
Cheese and cracker tray
Tortilla roll-ups
Ham roll-ups
BLT finger sandwiches
Chicken salad finger sandwiches
Assorted chips and dips
Chocolate fountain w/ assorted items to dip
I welcome suggestions on keeping the baked items hot, or even other suggestions of things to replace the pizza bites and ham and cheese rolls with.
ask around for friends to help out and bring a portable countertop oven.
i don't think the roaster will brown, just heat, but maybe that is ok? also, doesn't it really retain moisture, which would cause sogginess?
You can find a company that rents ovens for events. Look for a restaurant supply place in your area. There are hot boxes also, but they don't keep things crisp. Good luck.
Use chafing dishes for the meatballs and asian wings (assuming they are in sauce). The rest can be at room temperature or warmed in a toaster oven. Just keep in mind the 4 hour food safety rule and remember that chafing dishes hold food below safe temperatures.
You might want to add whole boiled shrimp and dip since these tend to very popular (for 100 people, you'll need at least 25-30 lbs). Are you planning on serving yourself or do you have help? From the proposed menu, you'll need at least 2 people to keep the food fresh and replenished as well as clean-up through the party. This assumes the food is all pre-preped and just needs to be plated. And a dedicated bartender. More ideal would be someone heating and preping the food and arranging the plates, one for service, one bartender, and someone who can move among all three.
Good luck.
re: alwayscooking
Not a good idea to have a bartender at a sweet 16 party :) If you figure out how to bake them, I have used a large metal tray (pizza shaped) that I got at Party America for cheap and placed it on top of an indoor grill set on low heat to keep baked items warm
re: ChrisKC
Opps! missed the '16' part of the party! Guess you can dismiss the bartender then! (But you will need some help given the number of people)
re: ChrisKC
A bartendar simply serves drinks...the type of drink served is up to the host....
re: yummyinmytummy
Yep - but lemonade is a tad faster than martinis and may not need dedicated service. Unless they're lemon martinis!
re: alwayscooking
30 pounds of shrimp? that's very expensive -- and has to be kept chilled.
second, it is not a plated service; i assume that it is a buffet-type thing. helpers are all well and good, though!
the real crux of kree8tif's question: how to deal with the mini pizza bites and mini ham and cheese rolls that the kiddies love......
or what to substitute.
kree8tif, i'd say you've got enough variety in the menu without them if keeping them warm and crispy is a pain.....
re: alkapal
The shrimp can be on a buffet if served over ice (I like to add greens or something to cover the ice, keeping the shrimp from the moisture) and replenished from a cooler/refrigerator. Shrimp are often on sale and big-box stores can be reasonably priced. People think shrimp are a very special food and so can have big impact.
At about 25/lb, 4 lbs are required for everyone to have one. People seem to have around 5 - so that's 20lbs. Plan on 25 lbs for those who don't move from the bowl and 30 so that the shrimp won't run out. You could get by with 3 per person - about 12-15 lbs.
re: alwayscooking
Since we're talking about teenagers, I think I'm going to to skip the shrimp. To me it's unecessary, as most of them would rather have wings, meatballs, and other "junk food". If it was a party for adults, I would be more concerned about more upscale tastes. I even offered to make spring rolls and ended up with a "you've got to me kidding me" look from her and she loves spring rolls! As I said in my original post, she's more into wanting to dance and have a blast with her friends than what's served. I'll probably end up doing small batches of the baked items in a line up of toaster ovens as suggested or just skip those items and come up with something else that can be served at room temp.
I knew you missed the Sweet 16 part when you suggested the bartender. :) I'm more concerned with guarding the punch bowl so it won't be spiked by some smart alec teenager! I'll have plenty of help since I've recruited at least a dozen adults to chapperone. :)
Thanks to all for the suggestions!
Mini calzones are like pizza bites. They hold well wrapped in foil. Not pretty that way but it works well. I have sent pockets at 9am in a helicopter to a glacier and they were eaten hot at 1 pm heli ski break...sam's and costco both sell patty paper and foil sheets. ( waxed paper would work too, then outer layer is foil(could use pretty colored foil) I used a cambro to hold and transport - which is just a really good cooler/warmer. The paper idea is good but 1st fill cooler with hot water and so its hot.(then drain/dry).... In the bottom take 2 of the hard container gel packs that you normally freeze.... soak those in almost boiling water. Then a layer of something like foil....stuff will hold nice and hot. Don't allow more than one layer. Its the stacking and squishing that really makes for soggy. Fill with pizza stuff , your ham and cheese stuff or another good one - philly steak pockets. I think you have a good variety of apps picked out for a young group - my only suggestion might be a fresh roll. Something lighter but fun and somewhat elegant....nice and cheap and if cut into rounds instead of bias , provide good yield. My teen eats them - when she would go rt by the veggie tray. Have a great time.
Yes you can easily and cheapy rent a couple of chafing dishes for the meatballs and wings. Shrimp too expensive or get a smaller amount and wrap in bacon and then put in a chafing dish... cheaper and richer thus less shrimp. BLT finger sandwiches I wouldn't, they get soggy, but that it is, chicken salad sandwiches ok if they like them. I guess I cater too much. I would have tons of other ideas that are easier and simpler but I'm sure you know your daughter better which is important. Pizza bites I would stay away from I like hot or not at all.
re: kchurchill5
I would love to hear your other ideas.
re: Kree8tif
Forgive me if this sounds a bit off but my absolutely fav way to keep baked appetizers warm is the heating pad and towel trick. Of course your serving table needs to be near an outlet or power cord but it works very well for me. I set the heating pad on low and place a clean towel/platemat/cloth over it and place the serving tray with app's on the towel/cloth. Warm with out drying out and no one needs to know...
Some of those things will keep well in a large crockpot. We use 3 at Thanksgiving for potatoes, veg, stuffing etc. I have also used them at parties I've catered for things like meatballs, wings, etc Invest in a good large hot tray...I am amazed at how well they work. If you're keeping stuff in some form of insulation, you'll be amazed at how fast they warm up on the tray


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"The most dangerous place for an African American is in the womb."
The House's proposal to defund Planned Parenthood doesn't go far enough.
California's Jackie Speier kicks ass on the floor of the House.
A new bill plans on cutting all federal funding of family-planning services.
Cindy Adams reports that the lovable gov has been hauling butt around the Democratic National Convention. Plus, gossip about Chace Crawford (of course), Naomi Campbell, and Janice Dickinson.
We wondered what exactly we might have to do to get the most coveted floor pass. He laughed and said, "It certainly won't be dancing."


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Elkhart, Ind. Wednesday it's back to school for Elkhart students.
And this year, the start times are changing.
High schools start two minutes earlier.
And elementary schools start about 20 minutes later.
Middle schools start just five minutes earlier.
Students in kindergarten through sixth grade will be in class an additional 70 minutes each day.
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If you have any questions, you can call the transportation department at 574-262-5695.
Because of these changes, kids now qualify for the federal extended Day Snack Program so elementary students will all get an afternoon snack.


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WIMBLEDON, England (AP) - It took Serena Williams all of 67 minutes to claim her fourth Wimbledon title.
The top-seed and defending champ made short, one-sided work of Vera Zvonareva 6-3, 6-2 in the women's final. Williams overpowered her opponent with nine aces and never faced a break point against her serve in winning her 13th Grand Slam singles title. That moves her past Billie Jean King into sole possession of sixth place on the all-time list of women's Grand Slam champs.


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Jon Montalban - "El Borde de Tu Manto"
Jon Montalbán interpreta la canción "El borde de tu manto", en los estudios del Club 700 Hoy.
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Jon Montalbán interpreta la canción "El borde de tu manto", en los estudios del Club 700 Hoy.
Should I call my estranged mother? Am I experiencing the presence of God? Does our prayer language always need interpretation?
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Pat discusses current events in and around Iran and relates it to a critical passage of Scripture found in...
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This year marks the 400th anniversary of Jamestown, America's first permanent English colony.
The Anglican church's debate centers around biblical interpretation.
World leaders attended a religious tolerance conference sponsored by Saudi Arabia at the United Nations this week. Religious rights...
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From the edge of the Dead Sea in Qumran came some of the most significant artifacts of modern times:...
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Dream interpreter Jimi Merrell joins Interactive, taking on the topic of astral-projection.
Dream interpreter Jimi Merrell takes on the topic of dreams, as he discusses his ministry, dreamfusion.org.
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November 28, 2014
BATON ROUGE, La. (AP) -- No. 12 LSU blew one final chance, then made the most of another.
The Tigers remained unbeaten with a 16-14 victory over Tennessee on Saturday after a Volunteers penalty for too many players on the field gave them a second shot at victory. LSU (5-0, 3-0 SEC) was confused on third-and-goal from the 1 and allowed the clock to run nearly to zero before a botched snap sent Tennessee players streaming onto the field in celebration as time ran out.
But the Volunteers (2-3, 0-2) had 13 defensive players on the field when the ball was snapped, which allowed LSU to run one more play from the 1. Stevan Ridley punched in a 1-yard touchdown for the wild win.
Ridley finished with 123 yards rushing. Matt Simms and Tauren Poole scored on short runs for Tennessee.
Jordan Jefferson had an 83-yard TD run on LSU's first offensive play.
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Official DVD/Match/Show Discussion Thread
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Ben Wyatt's Low Cal Calzone Zone
Join Date: Jun 2011
Location: Golfing with Stephen Hawking, he lied about his handicap. Didn't need a golf cart though, I just sat in his lap.
Posts: 5,711
Re: Official DVD/Match/Show Discussion Thread
That feud was utter crap and WWE really have to pat themselves on the back for getting the buyrate they did based on the actual content of that feud. Hell the Cole/Lawler feud was better booked week by week for about a month (it got ridiculous closer to Mania and especially post Mania) than Rock/Cena.
Both men delivering the same repetitive promos against one another, WWE somehow failing to explore how big the match was for Cena to truly become an all time great and emerge from the shadow of the Attitude Era greats, to establish 'his generation' as something great etc. The 'insults' were utter garbage from both men and I still don't get how things like 'fruity pebbles' or some of the other lines Rock dropped were as praised as they were: I do get the distinct impression he could say ANYTHING and his greatest fans would spin it as an edgy put-down, and then slate Cena if they said anything remotely similar.
Christ it only took WWE 1 segment to make Lesnar/Cena more interesting and personal than they managed in an entire year with the two biggest Icons at their disposal.
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Crafted from premium hardwood, this cutting board is custom-designed for Strive kitchen sinks and select Vault kitchen sinks. The large size turns your sink into a convenient food prep station and also helps to hide dirty dishes. A cutout lets you position the board over the sink basin or partially over the counter.
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Admit it, guys – your first thought when you heard about Dead or Alive coming to 3DS wasn't "oh cool, a well-loved 3D fighting game coming to a new portable platform." It was likely more along the lines of "LOL 3D jiggly boobies." And given the series' marketing push as of late, you'd be quite forgiven for that. So you might be surprised to hear that the infamous DoA breast physics were rather subdued during our playtest of DoA Dimensions at Nintendo World 2011 in Japan. Perhaps it's because it was a public show with impressionable youth around, or perhaps Tecmo-Koei is actually ratcheting down the T&A a bit for the Nintendo crowd, but either way it actually helped the merits of a solid 3D fighter shine through more brightly.
Two modes were available for play: a brief glimpse of story mode (which seemed to focus primarily around perpetual DoA heroine Kasumi) and a typical arcade mode, though we saw several obscured and locked-away game modes in the menu as well. We spent most of our demo time fighting CPU opponents in arcade mode. It was clear that Dead or Alive Dimensions keeps many of the aspects that define the series' gameplay to its fanbase: simple control layouts leading to complex combo strings, an emphasis on counterattacks, and big, multi-tiered stages laden with pratfalls and traps that you can toss opponents around in for extra damage. The controls and combos of the game transferred surprisingly well to the portable format, and much like Super SFIV 3D Edition's "touch specials," the bottom screen features a list of combo strings that can be executed by a tap of the stylus, making the combat more friendly for novice brawlers.
One element that didn't transition quite so well is the game's visuals. The DoA series always had a reputation of appearing on the hardware with the strongest visuals, though with the recent DoA Paradise on PSP and now this, it seems like Tecmo-Koei simply wants to extend the brand into as many places as possible. The 3D display doesn't really add a lot to the fighting, and the framerate is rather choppy in places, lacking the silky-smoothness of its console big brothers. While the fighting action remains solid, fans might be a bit disappointed that the 3D display doesn't add as much visual oomph as they might imagine.
It's rather unprecedented for a portable console to have two solid fighters near its launch window, but Dead or Alive Dimensions looks to be a fine modern complement to the classic brawling of SSFIV 3DS. It remains to be seen how well DoAD's other modes will utilize the additional capabilities of the 3DS (which SSFIV does quite well), but it's obvious that the 3DS launch will be a portable paradise for any fighting fanatic.
Jan 12, 2010
Lionzest7 - January 13, 2011 6:49 a.m.
BlindMarksman - January 13, 2011 4:38 a.m.
93bleach - January 13, 2011 3:31 a.m.
quincytheodore - January 13, 2011 3:21 a.m.
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November 28, 2014
STORRS, Conn. (AP) -- Another Connecticut football player has been identified as the second victim in Sunday morning's fatal stabbing at the University of Connecticut.
Brian Parker, a 19-year-old sophomore wide receiver from Sarasota, Fla., sustained minor injuries in the attack that killed teammate Jasper Howard outside a university-sponsored dance.
Parker, who is academically ineligible this season, is identified in a police report stemming from the arrest of Johnny Hood, a Hartford man taken into custody after the fight on charges of breach of peace and interfering with police.
The incident report says Parker identified Hood as one of those involved in the attack. Hood was arraigned Monday and ordered held on $100,000 bond.
Copyright 2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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Gov. Walker Waiting for Calling as he Mulls 2016 run
Updated: 11/18/2014 - Republican Wisconsin Gov. Scott Walker says he is seriously considering whether to get into the race for president in 2016.
Updated: 11/18/2014 - Republican Wisconsin Gov. Scott Walker says he is seriously considering whether to get into the race for president in 2016.
Posted: 11/13/2014 - Senate Democrats have re-elected Harry Reid of Nevada as their leader for the new Congress that convenes in January.
Updated: 11/09/2014 - Wisconsin Gov. Scott Walker says governors make much better presidents than members of Congress.
Posted: 11/09/2014 - The Republican majority is solid in the Legislature and Gov. Scott Walker will likely be empowered by his third statewide victory in four years.
Posted: 11/08/2014 - Democrats are planning an extensive review of what went wrong in the 2014 and 2010 elections.
Posted: 11/08/2014 - President Barack Obama says his attorney general nominee Loretta Lynch has a fierce commitment to equal justice and a solid record as a tough, fair federal prosecutor.
Posted: 11/08/2014 - Wisconsin's new congressman-elect is outlining his priorities for the upcoming U.S. House session.
Posted: 11/08/2014 - Wisconsin's new congressman-elect is outlining his priorities for the upcoming U.S. House session.
Posted: 11/05/2014 - UWSP Political Scientist Jeffrey Guse offers analysis on Governor Scott Walker's re-election victory.
Updated: 11/05/2014 - The victory of two State Assembly races are still unknown.
Posted: 11/05/2014 - 7th Congressional District Democratic Candidate reaction after tonight's election.
Posted: 11/05/2014 - It's four more years for Governor Scott Walker after defeating democratic challenger Mary Burke in his third election in four years.
Posted: 11/04/2014 - Democrat Ron Kind has won a 10th term representing western Wisconsin in the U.S. House.
Posted: 11/04/2014 - Wisconsin election officials say turnout is on pace to meet predictions of about 2.5 million voters or about 56.5 percent of the voting-age population.
Posted: 11/04/2014 - President Barack Obama says the political landscape for this midterm election tilts against Senate Democrats. He compares the states Democrats are defending to the 1958 Republican losses during the presidency of Dwight Eisenhower.
Updated: 11/04/2014 - Wisconsin voters are deciding whether to change the state constitution to prevent transfers of money from the state transportation fund.
Posted: 11/04/2014 - Wisconsin voters are deciding who they want to send to Congress to fill an open U.S. House seat in eastern and central Wisconsin.
Posted: 11/04/2014 - Democrats are making a longshot push to retake the state Senate, hoping a victory in a moderate southwestern Wisconsin district will help propel them to a majority.
Updated: 11/04/2014 - Wisconsin voters are deciding close gubernatorial and attorney general races.
Posted: 11/04/2014 - Two county prosecutors are squaring off to become Wisconsin's next attorney general in Tuesday's election.
Updated: 11/03/2014 - Gov. Scott Walker and Democratic challenger Mary Burke are making their final campaign stops, trying to win over the few undecided voters before Election Day.
Posted: 11/02/2014 - It is down to the wire as campaign volunteers from both sides of the aisle are working to get people informed and voting in this year's election.
Updated: 10/31/2014 - New Jersey Governor Chris Christie is joining Governor Scott Walker on the campaign trail as the race for governor enters its final days.
Posted: 10/30/2014 - The 2014 midterm elections are days away, but preparation are already underway for the first debate of the 2016 presidential primary contest.
Posted: 10/30/2014 - Wisconsin election officials are predicting a little more than half of the state's voting-age population will go to the polls next week.


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I wanted to find a use for some leftovers: chuck roast, beef broth and crushed tomatoes, and this recipe fit the bill. I only had about 1/3 lb beef, so I added a cup of chickpeas. Also, I substituted frozen peas for the mixed vegetables and substituted the chuck roast, chickpeas and crushed tomatoes for the ground beef and tomato sauce. Don't skip the soy sauce and molasses - they add depth of flavor to the soup, although I only used 1/2 TBSP soy sauce and 1/2 TBSP sweet chili sauce because I didn't have molasses. I also thought the soup was a little thick, so I added more beef broth to make it soupier. I served it with some leftover lavash. My husband and I thought it was great weeknight meal.
Beef Vegetable Soup
Photo: psfreeman
Community Recipe from
Recipe Time
Prep Time:
Cook Time:
- 1 pound(s) ground beef
- 1/2 cup(s) chopped onion
- 1 15-ounce can(s) tomato sauce
- 1 1/2 cup(s) frozen mixed vegetables, thawed
- 1 1/4 cup(s) frozen corn, thawed
- 1 1/4 cup(s) beef broth
- 1 tablespoon(s) soy sauce
- 1 tablespoon(s) molasses
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.
May 2014
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
My Notes
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Beef Vegetable Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Canning/Preserving
- MAIN INGREDIENT: Beef
- COOKING METHOD: Steam
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Missing Hawkins County woman found
Updated On: Jun 06 2014 08:53:47 AM CDT
UPDATE 9:53 a.m.: The missing woman has been found.
A search is underway for a missing woman in Mount Carmel, Tennessee.
The Mount Carmel Police Department is searching for Georgia Frady.
Officers tell us Frady disappeared from her home around noon on Thursday. We're told she was seen walking towards the Allendale area. Georgia Frady is 5 feet 3 inches tall and weighs about 134 pounds. She has black hair and glasses. She might be wearing a light pink jacket, blue jeans, and carrying a brown purse and a black dog. Police tell us she is mentally handicapped.
If you have any information call police at 423-357-9019.
Copyright © 2014 by WCYB. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Are you kidding? Kenny effing G! Wow, we here at Crossfade can't wait for the 2012 edition of Jazz in the Gardens. The hair will be long, luxurious, and kinky. "The Moment" will be sweeter than a soprano on a sugar high. And there's gonna be so much smooth sax in the air that it'll be a shock i ... More >>
Bobby Brown gonna get jazzy.Last month, Crossfade reported the massive news that Ms. Lauryn Hill would be headlining the two-day Jazz in the Gardens festival at Sun Life Stadium -- and only a few months after the former Fugees frontwoman laid down one of Miami's best concerts of 2010 as part of U ... More >>
It was billed as a "private" performance. But unless you're one of those rule-watching wimps with way too much respect for authority, you snuck onto the University of Miami campus to see November 5's free homecoming concert starring Lauryn Hill. We did. And we brought back a recap, some photos, a ... More >>
When legendary label Stax Records signs an artist to its roster, you can be sure that they're not thinking about ring tone sales -- but pure soul and the type of music with the power to unhinge and incite, much like artists Isaac Hayes, Moms Mabley and RIchard Pryor did for the label i ... More >>
Master Gibson covers the world with unbeatable percussion


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GreatSchools Rating
Teacher quality
Principal leadership
Parent involvement
Everett High School does a great job supporting students with individual learning needs. The school provides an academic coach. The coach helps with organization skills and preparation for test,quizzes. The instructors/teachers provide
extra time to complete assignments and projects. One area I would of appreciated more attentiveness would have been the school or instructors recognizing a problem existed with our son. His inconsistent performance and poor ability to maintain his grades and lack of organization and initiate testing instead of the request coming from us. Once the problem was addressed extra support has helped him improve drastically. The school has a wonderful online program so that parents can view students attendance, homework, exams, and classwork grades. This is a wonderful form of access into students day to day performance. It provides insight on how a student is doing and keeps parents involved. Everett High is a wonderful and supportive school!!
Excellent school, great opportunities and options. Clean school. Brand new. Excellent shape. Staff help you get to collage. Good discipline but they force it with dress code. Care more about football team, most investments go to them. Also cutting out the drama department for the football team. If you are a football or basketball person than that's your place. There are most deff favoritism in sports
Excellent school with very professional faculty that seems genuinely concerned about the quality of education. They have gone to great lengths to deal with unacceptable student behavior such as bullying. The building is a good looking piece of architecture, the children seem to enjoy going there and the academics are at a high level. The sports program at EHS is quite good as well.
My daughter excelled from grades K-8 but once she went to EHS she starting struggling and none of the teachers, administrators or guidance counselors cares. If I had the money she woudl have gone to a private school. I believe that high school should be an enjoyable time and one that you learn to learn and learn to enjoy learning so that you can continue furthur in life. They failed her.
The school's priorities are children and first and great spirit.
I am aparent of an 11th grader. It is our first year here. We are very happy.
As a parent who has been actively involved with their child's education I am quite disappointed with the Everett school system in general. I have a child who has spent his entire 11 years in the Everett school system and he is currently entering into his senior year at Everett High. This is a beautiful new school but unfortunately that is all it has going for it. There have been so many budget cuts that the school does not have much to offer unless, of course, if you are a football player. There are many safety concerns at that school which include gangs and drugs, hence the heavy presence of law enforcement. I hope we can move from this city before my youngest child reaches high school age. It is indeed a shame I and many other parents feel that way. I wish more would post on this site.
My child was having difficulty in passing her classes. Instead of helping, the faculty pushed her to drop out. Also, they discipline too harshly. But for the 'jocks' not harshly enough. So unless your a football star, i wouldnt recommend going to EHS.
This is a good school. It is one of the best for safety. It pushes you to learn and get on track with the real world. The teachers are a great group and so are the faculty. I would recommend going to this school, if you are looking for a good education.
Excellent School with great teachers. Perhaps too much homework, but I like the close proximity to the Police Station and Recreation Center.
As a current student at Everett High I must say that over the past few years this school has dropped tremendously in quality. The after school activities are plentiful but most do absolutely nothing, such as the Science Club and the History Club. If someone was considering going here I would do everything I could for them to change there mind. Not only will you not be noticed by colleges, but you will be treated like nothing for your four years here.
I student taught under an amazing mentor at Everett High School. I am currently a teacher in Philadelphia and have to say that while I have taught in schools both urban, suburban and rural in Vermont and Pennsylvania..the HIGHEST standard of safety for students has been at EHS. The teachers and administration are connected and create a 'safe' environment in which academics can be focused on to their absolute fullest. I wish all high schools would follow EHS's lead in terms of providing a safe, academic environment in which their is 'no nonsense' and a true learning environment can be expected on a day to day basis...
I am pleased with the acedemc programs which have been offered to my child these past four years. I am totally disapointed in the past hockey program.
I have a child who plays 3 varsity sports a year but they have other things my child is involved in too besides sports. The poetry club and big brother big sister program are 2 more activities my child takes part in. The Everett high band is a top notch band but they are not the only music extracurricular activity, show up at the spring music show and find out for yourself. I must say the worst thing about the school is the lack of parental involvement. A personal experience this year fortifies that idea. I am sure that if a parent wished to help get involved with an afterschool program either to help out with an existing one or even create a new one they would not be met with any resistance. But those are the parents who wish to complain that someone else isnt helping out.
Building is in disarray. Class sizes are too big, especially in the ALC and AP courses. Also, too many courses and programs are being cut, especially the arts and elective honors courses. Most teachers are inexperienced or underqualified. The few exceptional teachers have or are planning to retire in the near future. Unless you are an athlete, particularly football, or a member of the band, which is funded because of the football program, there are no strong nor variety among extra curriculars. As for guidance, it depends on who you are. My mother wasn't really involved in my academic or extracurricular life, nor were most of my teachers or counselors, so it was basically up to me.
Being a current student at the school I see many problems. The teachers are great and the principal is a nice guy. The saftey and well-being is important they say, but this school committe is ripping the schools off. Us kids are not getting a proper and honest education because the teachers favor the football players. Our school is riding on hard times and i wouldnt recommend this school to anyone who wants a decent and proper education without worrying about the violence in this school and city unless you are a juvenille deliquent.
Being a former student of EHS, see first hand, it is true, if you play football, you will pass every class. except for a couple teachers, who dont care what sport u play, they will fail you. the school is great, especially the teachers, they really help you alot. Deborah Carson is an excellent teacher, Despina Makredes is an outstanding, and very talented culinary arts teacher. also, the guidance department is wonderful, especially when it comes to applying to college. If something could be done with the football team, getting away with so much, it would be better place.
At Everett High School the teachers are very unfair. There is alot of 'favoring' going on and noone seems to care about it. Overall this school is 'ok' but I personally think they should pay more attention to other programs besides football,cheerleading,baseball and basketball.
As a former student, I can say with complete confidence that Everett High School was a wonderful school. The teachers are intellegent, helpful, and caring. The administration is always willing to help. Although football does play a role in EHS student life, it is not the only role. Our band is one of the best in the world. The productions of our Drama club are tremendous. Our athletic teams and other extracurriculars give a sence of community to the school. A parent will obviously have a different view than a former student; however, as a student ranked in the very top tier of her class of over 2,500 at a very prestigious college, I can say that I could not and would not have achieved all that I have without the facutly, the students, and the administration of Everett High School.
Great school if your child is a football player. They have their own 'Rule Book'.The average student is lost. I was fortunate to have two children in the ALC track so they did okay. Unless its sports oriented extracurricular activities are nonexistent for all intensive purposes. Too much going on and not enough people with the savy to admit anything is wrong. Central Administration 'All fluff no substance' The best I can say is Nero fiddles while Rome burns.
Community ratings and reviews do not represent the views of GreatSchools nor does GreatSchools check their accuracy or verify the reviewers' identities. Use your discretion when evaluating these reviews.
The Community Rating is the school's average rating from its community members (e.g., parents, students, and school staff). The highest possible rating is five stars; the lowest is one star.
100 Elm St
Everett, MA 02149
Phone: (617) 394-2490
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celebration »
Kernersville Spring Folly incorporates more activities which appeal to seniors in the community
Share Seniors have always enjoyed Kernersville's Spring Folly as they explore the music, arts & crafts, commercial areas of the festival, and walking through the car show. The Shepherd's Center of Kernersville will beRead More »
Diggs-Latham hosts black history extravaganza
Share Black History Month at Diggs-Latham Elementary Magnet School for Arts and Global Studies ended with a culminating celebration of speeches, singing and dancing. Community members, Winston-Salem/Forsyth County Schools Central Office personnel, business partners,Read More »
First Calvary to mark anniversaries next month
Share First Calvary Baptist Church, 401 N. Woodland Ave., is celebrating for the entire month of April as the church marks its 95th anniversary and Rev. Derwin L. Montgomery celebrates his first year asRead More »
Sit-in movement focus of school's Read-in
Share On Friday Feb. 8, students at Diggs-Latham Elementary School gathered in the gym for a "Read-In" event to commemorate the "Sit-In Movement" from the 1960s Civil Rights Movement. Guests from the Anderson High School AlumniRead More »
Students Salute Veterans
Share The student body of Old Richmond Elementary School in Tobaccoville became a flag waving chorus on Friday during a special Veterans Day program. For over a decade, the school has saluted theRead More »
WSSU students to sing with other HBCU students in D.C.
Share Antony Howard and Jonathan Figgers will represent Winston-Salem State University in the 105 Voices of History HBCU National Concert Choir's opening event on Sept. 21 at the Andrew Mellon Stage in Washington, D.C. Howard,Read More »


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Selected Community Events
Go Back
| 240583731
Wisconsin Valley Coin Show
Date(s): 3/30/2014
9am - 4pm
Howard Johnson Inn and Convention Center, 2101 North Mountain Road. (Hwy. 51 and NN, exit I90) Wausau, WI 54401.
It will include dealers in coins, currency, bullion and all areas of numismatics. There will be free door prize drawings and a kids' activity table. Tickets will be available for our raffle featuring a gold coin and other valuable numismatic items. Our members exhibit their collections in our educational displays section. Everyone is welcome. Admission is free.
Thad Streeter, 5002 Tanya St., Schofield, WI 54478. Phone: 715-574-2777
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Updated: February 10, 2013 9:56 PM EST
Pilgrim nuclear plant loses power, againThe Associated Press
Shortly after off-site power had been restored, Pilgrim Nuclear Power Station lost power again, two days after being knocked out by the blizzard.
Pilgrim and the Nuclear Regulatory Commission announced that power resumed on Sunday, restored from one of the three off-site lines. As work was continuing to restore the other two lines, Pilgrim officials said off-site power was interrupted.
Power was again being provided by diesel generators, as it was since the storm disrupted electric transmission, which resulted in an automatic plant shutdown on Friday.
A spokesman says personnel were working on the cause of the interruption.


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Funeral listings (Oct. 22)
ANDERSON, Dorman, 86. Funeral services at 1:30 p.m. today at the First Baptist Church. Burial to follow in Crestview Cemetery.
BARRY, Kathryn C., 74. Services at 10 a.m. Nov. 3 at Heneke Funeral Home in Columbus.
HINTON, Mildred, 89, of Wichita Falls. Celebration of Life at 1 p.m. today at Owens & Brumley Funeral Home of Wichita Falls. Burial to follow in Crestview Memorial Park.
MORGAN, Nuble J., 86, of Wichita Falls. Graveside services at 10 a.m. today in Burkburnett Memorial Cemetery.
PIPES, Natalou T. Memorial services at 1 p.m. Thursday at the Lakeway Church, Lakeway, Texas.
REINISCH, Gerhard, 94, of Oklaunion, Texas. Funeral services at 10 a.m. Tuesday at the Immanuel Lutheran Church. Burial in Eastview Cemetery.
SIMEK, Alma C.S., 89, of Seymour. Funeral Mass at 10 a.m. today at Sacred Heart Catholic Church, Seymour.
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Camembert Cheeseboard
Baked brie or camembert makes the most delicious starter when baked and is guaranteed to get guests chatting while they dip in. With handsome porcelain and wooden pieces, fromage-loving friends are sure to appreciate a gift from this collection. Porcelain pieces are dishwasher safe.
Durable rubberwood with an etched border. (Not gift-boxed.)
Cat Ref: SKU 44475
20cm Dia.
Free delivery
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I've been gluten free for four years, and have been baking bread for much of that. I've had good gluten-free bread, mediocre gluten-free bread, and destined-for-the-trash-can gluten-free bread. But today, halfway by accident, my friend Michaela reached the pinnacle of breadiness. It's moist, fluffy, bread-textured, and crusty.
The following recipe is adapted from this also-good one.
2.5 cups flour (3/4c ea of white rice, sorghum, arrowroot; 1/4c tapioca)
1/8c sugar
1T dry yeast
1/2T salt
1/2T xanthan (or 1/4T guar)
Mix dry, then add in
1/8c oil
1 egg
1 1/3c warm water
Mix on high for 3 minutes. I use a food processor, but a mixer or elbow grease will do just fine.
Pour into small greased loaf pan or muffin tin (silicone liners are win). Set a pizza stone in the oven if you have one.
Place your pan in a cold oven, turn the oven to 350°, and set your timer for 50 minutes. Maybe check a smidge earlier if you're doing rolls in a muffin tin.


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Fairy Tale Castle: The Best of Mary Maxim
Give your little princess the castle she's always dreamed of with this Fairy Tale Castle. This magical creation…including furniture and a carriage…will provide her with hours of entertainment and make-believe fun!
Made with plastic canvas and brightly colored thread, this play time castle is durable and soft, so kids don't have to worry about hurting themselves or breaking pieces of their new toy. Great for giving as a birthday gift to a little princess in training, this amazing castle pattern is sure to be a gift that's treasured for years to come!
Not only do you get a pattern to create a stunning 2-foot castle, but you'll find instructions for making a fairy tale carriage worthy of Cinderella herself, as well as cute furniture that will fit perfectly inside the new castle. There are also patterns for creating a fairy tale crown and wand for the princess to use as she rules over her new kingdom!
Great for a plastic canvas crafter who's looking for a challenge, this Fairy Tale Castle is an amazing project that girls of all ages are sure to love. With easy to follow instructions and full-color charts to help you put the structure together, this castle is a dream come true!
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