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Find records of Elizabeth Patterson
Find birth, death, marriage, military, and other records of Elizabeth Patterson at Ancestry.com.Search for records
Biography & Family History Add details
Elizabeth Patterson (1906 - 1998) was born on March 2, 1906. She was born into the Patterson family.
There are no known marriages or children on record for Elizabeth. Elizabeth died on March 20, 1998 at age 92.
Elizabeth Patterson's last known residence is at Madison, Lake County, Ohio.
The data on this page comes from the official record for Elizabeth Patterson in the SSDI (United States Social Security Master Death Index). According to information provided to the SSDI, this death record has been verified by a family member of the deceased. This data can be considered very accurate. What is the SSDI?
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- Elizabeth
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- Madison, Lake County, Ohio
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Possible Relatives
- Craig T Patterson
- ·
- Frank J Patterson
- ·
- Clark E Patterson
- ·
- George Patterson
- ·
- Donna L Patterson
- ·
- Esther Patterson
- ·
- Helen B Patterson
- ·
- Mary B Patterson
- ·
- Vertilla Patterson
- ·
- Jacqueline M Patterson
- ·
- Kathy C Patterson
- ·
- Rosalyn D Patterson
- ·
- Kenneth D Patterson
- ·
- Jenna Patterson
- ·
- Marina Isle Patterson
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- James Patterson
- ·
- Lois A Patterson
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- Esther A Patterson
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- William J Patterson
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- George Patterson
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Sign up today for FREE and become part of The Family Handyman community of DIYers.
Source: westend104
Source:MonkeySee.com - Home
David Lupberger discusses countertop choices for under $1,500.
Bob Schmidt shows you some of the things you need to know when making countertop templates for your kitchen remodeling project.
Gina Stigi, home and house expert, shows us how to update your kitchen with some budget tips.
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Sign up for the St. Labre School email newsletter, and they will send you a FREE CD: The Drums of St. Labre Indian Music. Just enter your email in the top right corner, and then enter your mailing information. Your CD should arrive in 6-8 weeks!
FREE CD: The Drums of St. Labre
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text:
You may have heard of the Open Architecture Network. It's the online, open-source platform we use to post all of our projects, and track their progress. The OAN (now transitioning to an expanded platform called Worldchanging) is a Design Fellow's best friend...unless you're Nathan Jones.
Nathan is leading design and construction of the Besongabang Football for Hope Centre in Cameroon. In the heart of the Cameroon jungle. Limited access to internet and intermittent electricity outages "come with the territory" of being a Design Fellow, but Nathan surely feels the heaviest brunt of these limitations. Where he works there may not be power for days, and he does as much as he can on a charged laptop before it winds down, and uploads images to the project page when the opportunity arises. He's also know around headquarters for relying on his satellite phone when email's out.
But Nathan's found a way to bring his work to the world...and to bring the Open Architecture Network to Besongabang.
For the first annual Giving Tuesday, we'd like to engage in a little "donation orientation," starting with what's known as "Employer Matching." Many people don't realize that their company or employer has a policy to "match" the charitable donations of their employees, oftentimes doubling the impact of a donation with only a little bit of follow up. In fact, over 65% of Fortune 500 companies offer matching gift programs to their employees!
Even better news: online databases track matching policies for hundreds of organizations, and a simple search pulls up exactly what your company's policy is, and the (oftentimes painless) process to see it through.
We'll take you through our online widget that does just that, from our Donate Form page. What the process lacks in sexiness it more than makes up for with accessibility and impact!
On November 23rd, MakiBiz opened its doors to the Ishinomaki community. Fifteen people from all walks of life gathered at the newly renovated office for the first of six MAKOTO business seminars - a series of seminars intended to promote local entrepreneurship.
We have a small window of opportunity to raise extra extra funds for our Tohoku Program!


text:
I'm Not There and the changing face of Bob Dylan on film.
The elusive Bob Dylan is masterfully considered in I'm Not There.
The elusive Bob Dylan, masterfully considered, in I'm Not There
Throwaway gags and mad obsessions in Gondry's wondrous fantasy
Frenchman worries that My Wife Is an Actress


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Sponsor: American Red Cross Connecticut And Rhode Island Region | Location: Headquarters In Farmington, CT 06032
Responsibilities: Provide timely response to disasters and assist those affected Respond within two hours to assigned disaster scene assigned Meet the needs of those affected by disasters such as the need for shelter and food by providing Red Cross Services Time Commitment: Choose your availability on a rotation schedule more
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The Lutz Children's Museum delivers newsletters and materials to schools around Hartford and Tolland Counties. We often have local errands or moving projects. more
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Sponsor: Connecticut Women's Education And Legal Fund (CWEALF) | Location: Hartford, CT 06106
CWEALF seeks a highly motivated, self-starting student who is passionate about nonprofits and interested in the implementation of fund development and how it integrates with communications. This intern will provide support to CWEALF's Development Coordinator and gain valuable skills and insights while assisting with key fund development strategies including
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Sponsor: American Red Cross Connecticut And Rhode Island Region | Location: Headquarters In Farmington, CT 06032
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|My Wayfair
|New! Essentials for Thanksgiving Dinner »
|New! Traditional Kitchen Photos »
|The Gift Shop »
Forte Lighting 1 Light Outdoor Wall Lantern
13.5" H x 7" W x 6.25" D Size
8.5" H x 7" W x 6.25" D Size
Forte Lighting 1 Light Outdoor Wall Lantern
Weights & Dimensions
13.5" H x 7" W x 6.25" D Size
8.5" H x 7" W x 6.25" D Size
|Fixture Type: Wall lantern
|Finish: Brown
|Fixture Material: Metal
|Shade Material: Glass
|Style: Mission/Shaker
|Number of Lights: 1
|Number of Tiers: 1
|Bulb Type: Incandescent
|Bulb Shape: A19
|Bulbs Included: No
|Bulb Wattage: 100 Watts (W)
|Candelabra Bulb Required: No
|Shade Color: Clear
|Year-Round Use: Yes
|Transformer Required: No
|Solar Powered: No
|Country of Manufacture: China
|Assembly Required: No
|Dark Sky Compliant: No
|Title 24 Compliant: No
|Damp, Dry or Wet Location Listed: Damp; Wet
|Energy Star Compliant: No
|ADA Compliant: No
|UL Listed: Yes
|cUL Listed: Yes
About the ManufacturerForte product categories range from chandeliers, pendants, wall sconces, bath fixtures, ceiling lights, as well as exterior lighting and accessories. Forte's customers will receive a consistent source of quality product at the lowest possible cost.
Forte Lighting 1 Light Outdoor Wall Lantern
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Forte Lighting 1 Light Outdoor Wall Lantern
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Ships via: FedEx/UPS (Learn More)
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We want you to love it. If you don't, you may return your purchase within 30 days of delivery. All you need to do is visit our Self-Service Return Center for instructions. Return credits are issued within 24 hours once the item is received and inspected. Please note that shipping charges are non-refundable. The cost of return shipping will be deducted from your refund.30-Day Return Policy
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OUR SKU # XFL16801 Light Outdoor Wall Lantern is also sometimes listed under the following manufacturer numbers: 1118-01-41, 1218-01-41, 1318-01-41


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Photos: Intel data center slides
Summary: A peek at the chipmaker's data center strategy.
4 of 8Image
Intel has its share of data centers and then some to manage. Design teams account for most of the data centers.
What's striking about this slide is how Intel's data centers skew to the older side. Most likely representative of what many companies face.
Intel plans to boil its data centers down to "hubs," which will eliminate the need for dozens of data centers.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


text: FacebookTwitterGoogle+E-mail Salaam alaykum all, We're continuing to make improvements to the site speed, and alhamdulillah, we've made good progress so far, but we still want to ensure we're bringing a good experience for as many as possible. We need a group of you who have a really slow load time to give us feedback as we continue to make changes. Whoever wants to help us make MM better from the perspective of speed, please contact me at: siraaj AT muslimmatters DOT org jzk for your help :) FacebookTwitterGoogle+E-mail 2 Responses Zain June 4, 2012 Assalamu alaykum, The diacritical marks on all of the old articles before the website change did not come out properly, and makes the articles very difficult to read. It would be nice if theres a way these can be fixed. JazakumAllahu khair for all the hard work, I really like the new websites look. 0 0 Reply Irfaan June 17, 2012 great !! 0 0 Reply Leave a Reply Cancel reply


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Dr Haass has given himself until the end of the year to find ways to resolve divisive issues like flags and emblems, parades and the past.
The flag situation has been a particular hot topic after Belfast City Council voted a year ago to reduce the flying of the Union flag at City Hall to designated days, sparking protests which are still ongoing.
Journalist and commentator Brian Rowan told UTV: "My understanding is that, on the Union flag for instance - and Belfast City Council in particular - there is no advance on designated days.
"Controversially, most controversially, Haass has also identified days when he thinks it would be appropriate to fly the Tricolour."
If I thought this was the final paper, there would be steam coming out of my ears. But it is not the final paper and we still have work to do and we are up to doing that work.First Minister Peter Robinson
If I thought this was the final paper, there would be steam coming out of my ears. But it is not the final paper and we still have work to do and we are up to doing that work.
First Minister Peter Robinson
The occasions when Dr Haass thinks the Tricolour could be flown are understood to be during Irish state visits, for example.
"As one unionist said to me: 'Enda Kenny is up and down here like a yo-yo.' He was asking how many times then would the Tricolour be on Parliament Buildings?" the commentator added.
First Minister and DUP leader Peter Robinson declared that some of the proposals were "totally unacceptable" and that his party would be outraged if they went ahead.
"That (the Tricolour proposal) would have been high on the list of the things that angered the DUP," Mr Rowan said.
Regarding the Union flag, Dr Haass has proposed that it could be flown on other councils buildings on designated days, in line with Belfast City Hall.
"As I understand it, and this is how it is being interpreted, there would be an opt-out in council areas for instance where there is a nationalist majority, if that was so decided," Brian Rowan explained.
"And there's a bit of confusion about those council areas which fly the flag in 365 days of the year - would they still be able to fly it on that number of days?"
The proposals are very much in the draft stages and work is continuing to break the stalemate and find viable solutions to long-running issues.
#Haasstalks - let's prevent the paint lifting off the wall, the more excitable amongst us should cool their jets!!— Martin McGuinness (@M_McGuinness_SF) December 16, 2013
#Haasstalks - let's prevent the paint lifting off the wall, the more excitable amongst us should cool their jets!!
— Martin McGuinness (@M_McGuinness_SF) December 16, 2013
On Tuesday, DUP MP Jeffrey Donaldson told UTV: "We've been giving our feedback to Dr Haass and his team and we've been very clear on where we stand on each of the three issues."
When asked whether progress had been made, he said: "That remains to be seen because, of course, Dr Haass has to talk to all of the parties and then, come back with a further draft of the document based on those discussions.
"But we've laid down some very clear red lines in relation to each of the three issues in hand and I think he'll be left in no doubt about our position."
When pressed, he said: "We are very clear that what is proposed on flags is totally unacceptable. It is not a basis for agreement of any kind on flags and that is, for us, a bottom line issue."
Alliance Deputy Leader Naomi Long MP said that the flying of flags is a sensitive issue in a divided society.
She said that as attempts are made to find a resolution, there are important principles which need to be considered including reflecting the constitutional position, mutual respect and, crucially, building a more united community.
"We want to see the issue of flags resolved across all Councils ahead of the reorganisation of local government, in order that the issue of flags does not become a distraction from the important business they need to address," Ms Long continued.
"The current Haass talks provide an opportunity for us to do this comprehensively and the poll makes it clear that if parties are interested in promoting the common good, a solution based on designated days is the most viable way forward."
Gerry Kelly, Sinn Féin's North Belfast MLA, is hopeful of some form of agreement soon.
"There are difficulties, we always knew there would be. We knew that this would be an intensive period. We're trying to use that intensive period to bring it to a conclusion.
"When you get parties where sin some of these aspects, they come from diametrically opposed positions, then it is a job of work to be able to get to some place where we can all sign up to a full document - that's what we intend to do - that's what we want to do."
He continued: "We think it is possible to do that and we think it's possible to do that in the time frame."
Woman arrested over stolen sweets
Guilty pleas over Ballymena bin attack
Woman charged over carjacking
Attempted robbery close to city bank
Home for disabled adults to close
Outrage after elderly siblings robbed
Missing Co Armagh pensioner found
20 new jobs as Belfast firm expands
Convicted murderer on the run
SF must denounce Adams – Robinson
Rodgers to go 'back to basics' to win
Equality law 'conscience clause' bid
Allow Queen's oath alternative - Durkan
Anger over Dalriada consultation move
School run crash 'preventable' - mum
Infection outbreak at Royal ICU


text:
Dany Heatley was expected to be back in Ottawa for a charity golf tournament on Friday but the Senators pulled the plug on his scheduled appearance.
A press release from the Senators stated, "In order to direct attention on the efforts of the Sens Foundation on Friday, Dany Heatley will not take part in the golf charity event."
Heatley's teammates said they were bracing for a media storm, as Heatley was scheduled to make his his first public appearance in the Nation's Capital since he requested a trade out of Ottawa three months ago.
"We're going to try and make it as routine and normal as possible," said defenseman Chris Phillips, one of the few teammates who has spoken to Heatley this summer. "We're all going to have to speak to the media and answer questions about it. But we can get that out of the way and get down to business."
Many Senators players are awaiting an in-person discussion with Heatley to hear why the two-time 50-goal scorer wants to leave the team. Until now, Heatley's only explanation came during a late-August conference call with reporters, when he said his "diminished role" with the club was the reason why he wanted out.
"I think he just needs to explain his position, I don't think he needs to address something big. Just what his desire is, what he's thinking and how he's going to approach being with us here in camp," Senators captain Daniel Alfredsson said.
"I'm sure he hasn't had the best of summers and it's been difficult," Mike Fisher said. "We just want to know his story and tell us what's going on. We just want to know that he wants to be here and play for us."
"We probably won't hear anything tomorrow, because we're at a golf tournament," added forward Chris Neil. "But if he comes back and he's willing to work hard and play hard, that's all we can ask for. Anytime you have a 50 goal scorer in the dressing room, you welcome him back."
Alfredsson echoed his comments from last week, when he stated that Heatley won't be a distraction to this team – even if he still wants to be traded after training camp starts this weekend.
"If he comes here, he's probably not going to change his position as far as wanting out of Ottawa. If he plays hard, he can help this team out in the meantime until something happens – if it does," Alfredsson said. "That's not going to be a major distraction or worry for us."


text:
Snow in South Carolina means a day off school. This is chez Longenecker. The house is full of kids playing games and having some down time.
I've had the chance to update my blog, add some permanent links so y'all can listen to my homilies if you want. Before long I'll have a link from the blog to my weekly homily in text form, as well as an updated archive on my website of all my articles from the last few years. Use them as you see fit, just ask first if you want to re-publish them anywhere.
I was also interviewed on Relevant Radio this morning. Did anybody out there in radio land catch it?


text:
One Laptop per Child reaches 20K devices in Aussie schools
Summary: Not-for-profit organisation OLPC Australia's new program, One Education, has now distributed 20,000 computing devices to schools throughout Australia, with a celebration held last week at a school where every student and teacher has a device.
8 of 8Image
(Image: Corinne Reichert/ZDNet)
According to Srikhanta, the devices are rugged enough for use by children of all ages. "The XOs are designed for schoolkids, they're designed for school environments; you can drop them on the floor and they're repairable. Every classroom gets a little repair kit, and that includes spare parts for screens and keyboards, and we actually get the kids to become champion mechanics, where they pull the machine apart and put it back together," he said.
Each class seems to have a designated set of people who have taken it upon themselves to fix their classmates' computers when something goes wrong. In the picture above, a student in year 3 helps his friend code a game on his computer.
(Image: Corinne Reichert/ZDNet)
The year 6 students, who will have to hand the XO-duos back in when they graduate primary school in December, use the devices in a more traditional way: To research information and supplement their bookwork.
One Education aims to roll out another 30,000 XO-duos to schools by June next year.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


text:
News & Events
April 18, 2012
Library accepts 60-year archive from key theatrical institution
April 17, 2012
Middle East Educational Weeks culminates with annual Passover Celebration
April 17, 2012
Student volunteers revitalize area school
April 16, 2012
Two professors earn Presidential Award for Distinguished Teaching
April 16, 2012
Washington Center honors university for 'commitment to academic quality'
April 16, 2012
Rainbow Luncheon keynote discusses gay rights issues and activism
April 12, 2012
Groundbreaking ceremony for Weygan Hall honors namesake alumnus
April 11, 2012
CPDC members invited to present at regional, national conventions
April 11, 2012
Bill Strickland talks about running education centers in poor neighborhoods
April 10, 2012
News Briefs from the College of Humanities and Social Sciences
May 30, 2014
Alumnus Collin Estrada plays key role in university's Belize initiative
May 30, 2014
New program to help young people stay in school, find careers
May 30, 2014
English professor earns stay in Aspen to work on novel
May 27, 2014
Sgt. John MacLellan, '88, honored by President Obama
May 23, 2014
Governor visits BSU to celebrate achievements of ICE Program
May 17, 2014
Initial group of graduates from partnership with the Home for Little Wanderers celebrated
May 17, 2014
Something to remember your days on campus
May 17, 2014
Undergraduate commencement celebrates achievements of 1,400 in first-ever split ceremony
May 15, 2014
Graduate commencement celebrates achievements of 500
May 14, 2014
Alumna writes art book for students and teachers
February 28, 2014
BSU hosts 'career exploration' event for area high school students
December 13, 2013
Campus plays host to annual powwow
November 15, 2013
International Education Week celebrated on campus and beyond
November 1, 2013
Students spend Halloween helping out
November 1, 2013
'Mechanical Life' showcases work of three artists
November 1, 2013
Alumna returns to discuss program featured in national press
November 1, 2013
Author Hilary Corna discusses a life of daring
November 1, 2013
Faculty filmmakers share their experiences during roundtable discussion
November 1, 2013
Duke professor discusses little-known side of T.S. Eliot
November 1, 2013
National event puts focus on writing


text:
August 18, 2014
Huffer has served as GM since 2000 and positioned the agency to begin the implementation of an organization-wide restructuring designed to emphasize its capabilities and technical expertise to plan and manage regional projects.
Huffer said that with the reorganization complete, the timing was right for him to pass the mantle to new leadership at KCATA.
RELATED: KCATA making services more accessible, eco-friendly and safe
Under Huffer's leadership, KCATA has seen many innovations including MAX Bus Rapid Transit on Troost Ave. and Main Street.
Under Huffer's leadership, KCATA has seen many innovations including MAX Bus Rapid Transit on Troost Ave. and Main Street, construction of a childcare/transit center at 39th & Troost, real-time passenger information at over 150 stop locations, passage of an additional 3/8-cent sales tax to support KCATA operations and conversion of the diesel fleet to compressed natural gas.
Sam Desue, the current VP, operations/COO, will serve as interim GM.
Fill out the form below to request more info regarding the company/product/service featured in the story.
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Join the Metro E-Newsletters and receive the latest news in your e-mail inbox once a week. SIGN UP NOW!
View the latest eNews
Express Tuesday | Express Thursday | University Transit
Factors in Transit Bus Ramp Slope and Wheelchair-Seated Passenger Safety Nearly 3 million U.S. adults are wheelchair or scooter users1, and as the population ages this number is expected to rise. Many wheelchair users rely upon public transportation to access work, medical care, school and social activities.
Mass Transit Capital Planning An overview of the world-class best practices for assessing, prioritizing, and funding capital projects to optimize resources and align with the organization's most critical immediate and long-term goals.
The Benefits of Door-to-Door Service in ADA Complementary Paratransit Many U.S. transit agencies continue to struggle with the quality of ADA service, the costs, and the difficulties encountered in contracting the service, which is the method of choice for a significant majority of agencies. One of the most basic policy decisions an agency must make involves whether to provide door-to-door, or only curb-to-curb service.
More white papers
The full contents of Metro Magazine on your computer! The digital edition is an exact replica of the print magazine with enhanced search, multimedia and hyperlink features. View the current issue
Copyright © 2014 Metro Magazine. All Rights Reserved.


text:
Like Us on Facebook!Happy Thanksgiving!For Local Pickup, Call Us at 678-519-0165.
For Local Pickup, Call Us at 678-519-0165.
With this Soup Gift they will think they are in a fine French restaurant enjoying cream of tomato basil soups. In addition to Gourmet Soups, our Soup Gifts include baguettes & cookies. Visit our


text:
La Jolla Jeweler accused of multiple scams closes shop on Wall Street
By Pat Sherman
One of the focuses of a La Jolla Light investigation into consignment stores, Karl Winchell of Winchell Jewelry Designs, closed shop this month, following the launch of a San Diego Police investigation into his business practices, including multiple claims that he scammed customers of jewelry and cash (read the Light's story at
Meryl Bernstein, a detective sergeant with San Diego Police's Northern Division, said she sent a report outlining the claims of five alleged victims to the Economic Crimes division of the San Diego County District Attorney's office for possible prosecution.
"I know there are other victims out there," Bernstein said, noting she is concentrating her efforts on those with the most solid evidence against Winchell. "Unfortunately, our victims did not sign any kind of consignment contract; they were only given handwritten receipts like you would be given at a dry cleaners."
Although Bernstein said she does not know whether the DA's office will open a case against Winchell — due to the civil nature of most consignment transactions — she said it has expressed a strong, initial interest.
Bernstein said she at first thought it would be difficult to prove criminal intent — since Winchell didn't enter into official consignment contracts with his alleged victims — but the number of victims that have emerged makes it easier to do so. "I see a pattern, and the pattern is very similar," she said.
Several alleged victims have filed civil court cases against Winchell, including retired sheet metal worker James Hall, who won the maximum allowable judgment against Winchell in small claims court April 10.
Hall, whom the
interviewed for its earlier story, said he dropped off a diamond engagement ring at Winchell's shop in May 2013 to be sold at consignment. He said Winchell never returned the ring nor paid him for it, only offering excuses each time he called the shop as to why the ring could not be returned, or why Hall could not be paid for it. Hall said the excuses included the ring being at an appraisal lab, being laser enhanced, on a national jewelry road show or misplaced.
"I demanded my ring many times," Hall told Judge Peter Doft in court April 10. "The delays kept coming. I became convinced that Karl never intended to return my ring, and would never pay me either. ... Finally, (Winchell) told me he had the ring altered and sold for $16,000 and to just forget about it, because the lawyers would take more than the selling price." Winchell told Judge Doft he hadn't paid
Hall because a customer was purchasing his ring on layaway, and because Hall allegedly made threats against him while protesting outside his store, after which Winchell said police advised him, "don't confront this guy; don't talk to him because he's out of control."
"I have the money," Winchell maintained in court, telling Judge Doft that he decided to let the court decide if and when he should pay Hall.


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Ever since the Los Angeles Dodgers called him up to the big leagues in June, rookie outfielder Yasiel Puig has been absolutely destroying pitchers. The Cuban defector has already swatted eight home runs and nearly made the All-Star team as a write-in candidate. But a Cuban man now says Puig's esca ... More >>
Image via cubanjournal.blogspot.com Fidel teaches Anderson a lesson. "Defect and I'll..."There was a time when you could get in real trouble for helping Cuban ball players defect from the Communist island. Ask Juan Ignacio Hernandez Nodar, the Cuban agent profiled by the New Times last year. ... More >>
It's hard to imagine anything that would be all around better for the Marlins than signing pitcher Aroldis Chapman. They need another possible superstar, and an athlete who defected from Cuba would do wonders for whipping up the local fanbase.The Herald reports that the Fish offered Chapman a ... More >>


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With acclaimed British restaurant Feast closing in August, now's the time to acquaint yourself with its excellent English menu before it's too late. Luckily, chef Richard Knight will be opening another restaurant in the Heights within a year, and there are plenty of other British restaurants in Hous ... More >>
Modern-day Texans may not see much German influence when they look around, but the indirect effects of decades of German settlement still linger in large pockets of the state. The first waves of German immigration began in the 1830s ahead of the European Revolutions of 1848 that sent floods of Fort ... More >>
Here go hell come, SXSW has just released the first batch of names for the 2013 festival. I know, only a week after Fun Fun Fun Fest and a month since ACL. Did you see the FPSF blog from earlier today? Yeah, time is moving too fast. The big names on the list so far include the Zombies, Alt-J, Akro ... More >>
Apparently, haggis-flavored crisps (or chips, as I'm going to call them for the remainder of this article because 'MERICA) from Mackie's of Scotland made quite the splash when they first entered the American market in December 2010. I somehow completely missed this news, despite my ongoing obsession ... More >>
5 More Frosty Food Fakers
For the next 20 weeks, we'll be rounding up the runners-up to our 2011 Best of Houston® winners. In many categories, picking each year's winner is no easy task. We'll be spotlighting 20 of those categories, in which the winner had hefty competition from other Houston bars and restaurants. Well, go ... More >>
Houston's Daniel Shea thinks Joseph Ratzinger has a lot to answer for if he'd talk.
Elizabethan Cabaret
Despite the bishop�s remarks to the contrary, the Galveston-Houston Roman Catholic Archdiocese had child molesters and let them go. But don�t blame just the Church.
"Once Bitten Twice Shy" ain't one of 'em
Michael West and his benefactor clash over the first human clone
The delightfully eccentric Moulin Rouge giddily juggles eras
Ted Demme and Denis Leary are a match made in effin' heaven
Elder statesman of getting down: Fusion vibist Harry Sheppard


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Irish Museum of Modern Art, Dublin 8
The Irish Museum of Modern Art is Ireland's leading national institution for the collection and presentation of modern and contemporary art.
The Museum presents a wide variety of art in a dynamic programme of exhibitions, which regularly includes bodies of work from its own Collection and its award winning Education and Community Department.
It also creates more widespread access to art and artists through its Studio and National programmes.
The Museum is housed in the magnificent, 17th century Royal Hospital building, whose grounds include a formal garden, meadow and medieval burial grounds
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Bed and Breakfast rate for December only! Perfect for when you are coming to Dublin to shop, see a show or to meet friends.
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We really loved our stay and would stay with you again. Excellent location, comfortable room and ALL staff friendly and helpful. Thank you so much. The Frank family from Oklahoma
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Over the past 10 years I spend an average of 190 nights per annum in hotels throughout Europe and the USA, and the Trinity is my favourite hotel of all! The friendly staff and the accommodation make for an enjoyable stay.
Really nice hotel, staff very helpful. Bed very comfy and rooms nice and warm, would recommend it to all.


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Cathy Jett is the business editor at The Free Lance-Star, and specializes in covering the area's retail scene. You can email her at email@example.com.
The Frenchman's Corner to expand into Charlottesville
The Frenchman's Corner, which has locations in downtown Culpeper and Fredericksburg, will open its third shop on Jan. 1 in the former The Seasonal Cook at 416 West Main St. in Charlottesville.
The Frenchman's Corner began a decade ago in the entrance of 300-square-foot space next to Hazel River Inn Restaurant on East Davis Street in Culpeper. Owners Marc and Meg Oremiatzki-Ast are now the largest independent dealers of Brussels-based Neuhaus Chocolates, and sell a variety of gourmet food and kitchen items.
Early next year they will announce the opening of their first licensed tea, coffee and chocolates shop in Charlottesville's downtown mall area.
Permalink: http://news.fredericksburg.com/whatsinstore/2011/12/16/the-frenchmans-corner-to-expand-into-charlottesville/


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After 9/11, a master plan for disasters was drawn. It didn't weather the storm.Quicklink submitted by Amanda Lang Permalink
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|Hurricane Katrina turned out to be its first real-world test but the plan broke down soon after the monster winds blew in. Its failures raise unsettling questions about the federal government's readiness to deal with future crippling disasters. An examination of how the plan was administered during the crucial early hours of this natural disaster reveal more confusion than coordination and repeated failures of leadership. The plan on paper was not always apparent on the ground. Cooperation among government agencies faltered at almost every level, right up to the White House. For example: The Federal Emergency Management Agency, responsible for supervising relief and rescue operations, failed to position adequate equipment to carry out the dual assignments. FEMA was especially short of helicopters from the outset. It was forced to concentrate on rescue missions and gave short shrift to ferrying supplies to trapped evacuees.
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The Barber, which is the first movie made by Chapman Filmed Entertainment, the university film school's independent production company, is well on its way to appearing on a screen near you. (I almost wrote big screen near you, but with so many platforms for premieres these days who knows which scree ... More >>
Flicks to look into on the edge of tomorrow—and the next months
More Irvine Welsh ne'er-do-wells not doing well
In Danny Boyle's latest, the crime (and confusion) is in the mind
Robert Redford helms another dull history lesson
Courtesy of Fox StudiosBeloved Marvel mutants The X-Men have a new film, X-Men: First Class, coming out June 3. I'm an unapologetic fanboy when it comes to the comic books and movies. I figured the third film, mis-directed by Hollywood Entrepreneur of Shlock Brett Ratner and the ra ... More >>
Ms. Austen has a fling in Becoming Jane
A few more summer releases you might be interested in
Sipping tea with James McAvoy
The Abandoned; Days of Glory (Indigenes); Reno 911!: Miami; Starter for Ten
Alpha Dog, Borat, Casino Royale
Alpha Dog, Borat, Charlotte's Web
A chameleonic Forest Whitaker dominates Idi Amin biopic


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Vivid Named Studio of the Year- XCritic Consumer Reviews
Get behind the scenes behind the contracts, as Vivid takes you on a kooky look at the madness of porn, and just what it takes to be a \"signed\" superstar. We watch Malezia from her first test shot to her last Vivid film, in this wacky tribute to sleazy stardom... where you may not win Best Actress, but you'll still thank the Lord above if you win Best Anal!!! Malezia is The New Girl. Signed, sealed, deflowered, she's yours. Does she have what it takes?
Kira Kener redefines girls night out!!! Kira is searching...for the ultimate sexual experience. A search that takes her through the back alleys and mean streets of her soul. It could only happen to Kira. It could only happen at night.


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Jessica Alba Sizzles in A Dame To Kill For
Kaley Cuoco Shows Off Her Tennis Skills
10 Actresses Who Would Be Perfect As 'Captain Marvel'
The Worst Superhero Movies You've Never Seen
10 Infuriatingly Bad Endings to Good Movies
7 Things You Didn't Know About 'The Big Bang Theory'
10 Superheroes Who Won't Get Their Own Movie
Civil War Returns to Marvel Comics in 2015
What Record Is Avengers: Age of Ultron Breaking?
Get Your First Look at Katie Cassidy as Black Canary on Arrow
Sonja Morgan's RHONY Salary Revealed
Robert Downey Jr. Teases a 'Huge' Captain America 3
Tori Spelling Cries Over The Thought Of Living Modestly
Jacqueline and Chris Laurita's Headache-Inducing Bankruptcy Case
15 Easter Eggs You Missed in Guardians of the Galaxy
38 Celebs You Didn't Know Were Bisexual
Tune In Tokyo Presents Akihabara Happy Holiday Cosplay Party
Lisa Rinna Reveals Why She Joined The Real Houswives
Kella Ripa Cracked The Best Dirty Joke On Live TV
Is Christian Bale Ready To Take On His Toughest Role Yet?
What The Average American Male's Body Looks Like
Is Fox Bringing X-Men to Television?
The Best Female Superheroes of All Time
The Real Lorde Sings South Park's Lorde Parody Song and I's Amazing
James Gunn Says Guardians 2 Won't Set Up Infinity War
Batfleck: One Year After
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November 25, 2014
Posted Sunday, September 16, 2012 --- 11:20 a.m.
Here is the latest Wisconsin sports news from The Associated Press:
MADISON, Wis. (AP) -- Utah State's Josh Thompson missed a 37-yard field goal with seconds remaining, allowing Wisconsin to hold on for a 16-14 victory Saturday night. Trailing 14-3 at halftime, the Badgers got an 82-yard punt return from Kenzel Doe to begin their comeback. Montee Ball shook off a rough night to score the go-ahead touchdown on a 17-yard run late in the third quarter. Wisconsin narrowly avoided two consecutive losses after a defeat at Oregon State last weekend.
MILWAUKEE (AP) -- Rickie Weeks hit a two-run homer during a five-run fourth inning to lift the Milwaukee Brewers to a 9-6 win over the New York Mets on Saturday night. Trailing 4-1 in the fourth the Brewers rallied for five runs in Miller Park to win for the 19th time in 25 games. The victory keeps them in the hunt for a wild card spot.
MINNEAPOLIS (AP) -- Francisco Liriano took a no-hitter into the seventh inning, and the Chicago White Sox stayed on top of the AL Central with a 5-3 victory over the Minnesota Twins. Acquired from the Twins on July 28th, the victory was Liriano's third for the White Sox and his first against Minnesota.
JOLIET, Ill. (AP) -- Ricky Stenhouse Junior raced to his fifth Nationwide Series victory of the year to take the season points lead, easily outlasting Kyle Busch on Saturday at Chicagoland Speedway. Stenhouse passed Busch with 20 laps to go during the 300-mile race in Joliet, Illinois.
Copyright 2012. The Associated Press.
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November 27, 2014
Area Boy Scouts are gearing up to help feed the hungry. Omaha Mayor Jean Stothert helped kick-off Scouting for Food on Friday.
The Scouts will be hitting the streets this weekend and next collecting food that will be donated to local food banks.
For the Scouts, it's a fun way to give back.
Scout John Paul Terneus said, "Food Bank really appreciates it and it's really exciting for us. We get to collect the food and see how much we collected. When everyone works together it's just a really fun experience to help the community in that way."
The Scouts will leave flyers on doors this weekend. Then, next Saturday, April 12, they'll be back to pick up any non-perishable bags of food you leave out.
You can also drop off food all week at your local Hy-Vee store.
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iPad, iPhone, iPod touch app for construction inspectors. Coming this December, you will have a tool that will make inspections easier than ever.


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Best restaurant desserts?
- Ruth Lafler Dec 2, 2010 09:03 AM
I was looking at the menus for a couple of top-tier restaurants and was disappointed at how pedestrian their desserts sounded. So if I want to have a nice dinner with a great dessert, where should I go? I want something complex and sophisticated, but also not trying too hard with weird combinations. Decadent and delicious is what I'm looking for! As an example, the dessert menu at Prospect is ringing my chimes big time.
Four of us recently enjoyed three desserts, as well as the rest of our meal at Baker & Banker. They have a small menu and we thought what we had was great. Here is the current list of desserts from their website:
Desserts - all $8
Hot butterscotch, homemade marshmallows, olive oil-fleur de sel biscotti
Milk chocolate-peanut butter bar, roasted banana ice cream
XXX- triple dark chocolate layer cake
Pineapple upside-down carrot cake, candied pecan cream cheese ice cream
Fuji apple crisp, brown sugar-pecan streusel, candy apple ice cream
Baker & Banker
1701 Octavia Street, San Francisco, CA 94109
re: wineguy7
Thanks! For some reason this place always falls off my radar.
I'm not quite sure I'd go as far to describe them as complex and sophisticated, but the desserts at NOPA are always refreshingly seasonal and usually have at least one interesting twist.
I still think about the incredible basil napoleon at Chapeau!, but meals there can get expensive if you don't make it in time for the earlybird special.
I have to overall agree though that desserts at top-tier restaurnats have mostly been a letdown lately.
re: vulber
I'm still thinking about the citrus parfait I had at Cafe Majestic in its last days. Anyone know who the pastry chef there was and where s/he went?
The best cake I've ever tasted was the Dixie dessert at the Summit on Valencia, where Gabriel Mitchell (Maison Mitchell) is the pastry chef. From the Summit's website, Dixie is described as:
Chocolate Dacquoise, Chocolate Mousseline, Pecan Caramel, Fleur de Sel, Chocolate Sorbet, Bourbon
It is a layered cake, sweet and salty, creamy and crunchy, with all familiar components yet perfectly balanced. The bourbon is a sauce on the plate, and the sorbet is on the side (and unnecessary).
Most desserts at the Summit are available only starting at 10:30 pm (!) but Dixie is usually offered starting at 5:30 pm. The Summit website says it plans to rotate pastry chefs, so hurry.
The Summit
777 Valencia St, San Francisco, CA 94110
re: david kaplan
That sounds oh so yummy! That's exactly what I mean by complex and sophisticated but not trying to hard with weird combinations.
re: Robert Lauriston
what are some of the desserts you recommend at Pauline's Pizza?
Pauline's Pizza
260 Valencia St, San Francisco, CA 94103
re: Robert Lauriston
I second Pauline's - their butterscotch pudding & olive oil gelato are remarkably pure-tasting and delicious - I always save room for dessert, even though their pizzas are also scrumptious if you try the daily specials!
re: Robert Lauriston
I had the olive oil gelato again last night and to me it's the best of the numerous olive oil ice cream / gelato / soft serve desserts out there. Really brings out the fruitiness of the olive.
Also tasted the butterscotch pudding, it's not as much my kind of thing, but theirs is the best.
I rarely order dessert because so much of it is the same old same old. But I really enjoyed Matt Tinder's work at Meadowood. He has apparently moved to Saison, so interested to see what he would do there.
2124 Folsom St., San Francisco, CA 94110
re: jsaimd
When did he move? I had dinner at Saison last month and the desserts were good but not mind blowing. In November I ate at Benu and 1 dessert was very good and the other was meh - I didn't finish it. I agree, most desserts at high end restaurants seem same old same old. I am actually really looking forward to what Atelier Crenn has to offer from all the favorable reviews lately.
re: JonDough
He moved to Haven in Oakland when it opened. Haven't seen what he has done there. It is a completely different restaurant concept, so it seems like it might now allow for as much playing with flavors as meadowood did.
re: jsaimd
I had the Baked California at Haven (and another dessert that had the components of bananas foster, can't remember the name) and it was amazing. I would go back just for that (and the brussels sprouts).
re: nickis
which is....
re: vulber
Not sure what you're asking.
re: nickis
Maybe "what is Baked California"? I was inspired to look it up myself. Unfortunately, the online menu description of "BAKED CALIFORNIA citrus, almond, fluff" is not terribly enlightening (except it sounds really good).
re: nickis
Oops, sorry. It's basically a baked alaska (but without cake, which I think a baked alaska has) with some interesting flavors.
The version I had was vanilla ice cream and mandarin sorbet on a nutty almond crust, surrounded by shiso meringue with mandarin gel and avocado fluff alongside.
re: nickis
And let us not forget other variations such as the "reverse Baked Alaska", AKA the "Frozen Florida"--
The Baked California has not yet made it into Wikipedia but the California Milk Advisory Board has posted a recipe that is totally different from the one at Haven and doesn't sound nearly as good to me--
More promising, Plumed Horse in Saratoga has gotten into the Baked California act--
Their menu describes it as "huckleberry sorbet, confit lemon shortbread, vanilla ice cream"--
re: nickis
I have to say, I thought Haven's Baked California was a nice idea, but the overly salty almond cookie base just killed it for me. I happen to like a little hint of salt in desserts, especially chocolate desserts, but it seems to me there's an unfortunate trend of pastry chefs going WAY over the top with the salt levels. The salted caramel gelato at Perbacco is another (much raved about) example where I felt like the salty-sweet balance was totally out of whack.
re: abstractpoet
See, I thought the saltiness was perfect in the Baked Alaska at Haven and I love that gelato at Perbacco. So much so that I bought tahitian vanilla sea salt to use at home.
re: nickis
Yeah, clearly some people are digging these desserts, but...not for me.
re: shanghaikid
My sister and I ate at Piperade a while ago and I still remember the Turron Mousse Cake with roasted almonds and the almond/pear tart with creme chantilly.
1015 Battery St., San Francisco, CA 94111
re: oakjoan
OK, so I'm a sucker for a talented young pastry chef who also happens to work at Orson.
Maya is all of 19 and she can bring it:
This is what I had a few weeks ago: herbs & thistle
guinness gingerbread, fernet ice cream (which I substituted for a smoked vanilla ice cream which was awesome) brown butter toffee sauce, spicy pecans: Yummy!
It was nice to be able to walk in a bit after 9:00 pm on a Friday night, grab a table for two and receive really nice service. Much less hectic than the other times I've been.
re: shanghaikid
I adore that dessert and was able to recreate except for the pistachio brittle- will give it another try
I've always had lovely desserts at range. Nothing too crazy, but definitely not boring, and beautifully executed.
I have had two meals recently at Bluestem Brasserie and tasted five different desserts on those visits. I thought all the desserts were wonderful and may, in fact, be the strength of the restaurant.
Here is a URL for the current dessert menu:
Bluestem Brasserie
1 Yerba Buena Ln, San Francisco, CA 94103
re: wineguy7
Those look delicious -- exactly what I meant when I said complex and sophisticated without trying too hard. Bluestem is now on my radar. Did you post about your meals there?
re: Ruth Lafler
Not until now...
This probably isn't much help for you but... my favorite 2 desserts in SF are:
Perbacco - burnt caramel gelato with Tahitian sea salt
La Folie (and you can order ths from the bar next door, too) - cheese souffle
230 California St, San Francisco, CA 94111
La Folie
2316 Polk St., San Francisco, CA 94109
re: whiner
FWIW, the one time I tried that burnt caramel gelato at Perbacco, it was simultaneously icy and melty (i.e. poorly made and improperly served gelato), not to mention inedibly salty. I rarely hate a dessert as much as I hated that. Off night? Perhaps, but I wouldn't order it again - not with world-class gelato available right here in the East Bay.
The desserts I've had at Plum have been pretty great - not fussy or weird, but maybe too many components for what the OP is looking for?
230 California St, San Francisco, CA 94111
re: whiner
so the cheese souffle is sweet, not savory?
re: Ruth Lafler
I like the desserts at State Farm. They are only 4 dollars and about 1/2 to 2/3rd the size of many restaurant desserts but to me seemed a much more reasonable size, the frozen sabayon ice "sandwiches" are just perfect bites and the flavours seem to change weekly and the milk chocolate sesame crunch, clementine-cocoa jam was wonderful when you get all the layers.
the dessert at Atelier Crenn also blew us away especially the winter pear which was both fantastical to look at and amazing to eat.
I also like the dessert plate (20 dollars) at Bisou, 4 desserts which are great for 4 people and a treat for 2. Not the most complex or modern but really well made and tasty.
re: tjinsf
I'm guessing you meant State Bird (Provisions), not State Farm
re: tjinsf
I second Atelier Crenn - the pastry chef there is a genius. For me, his contributions were the highlight of the meal.
re: Ruth Lafler
I'm enjoying the Asian-inspired salty sweets lately. Several places have an interesting sundae:
- Nojo: black sesame ice cream, hachiya persimmon & peanut thunder crackers (I also see buckwheat & beer creepes, ginger muscovado syrup, white miso ice cream and fuji apple compote on their menu, curious)
- Ippuku: ice cream topped with soy sauce (can't find their menu online so this is just a basic description; weird but it works!)
- Hawker Fare: soft serve w salted palm sugar caramel w candied red beans and puffed rice, lime whip
Continuing on the frozen theme:
- Piccino affogato: the seven spice or jivara milk choc ice cream elevates this to the mother of all affogatos, one of the best things I ate in 2011
- And the classic, forever favorite, Zuni's espresso granita w whipped cream. Amazing interplay of textures.
re: rubadubgdub
more on the casual side, but i have a hard time passing four barrel now without stopping in for their beer ice cream (from humphry slocombe) affogato
re: Robert Lauriston
I loved the beautifully conceived/executed tapioca w/ huckleberry compote @ Cafe Rouge.
re: Bunson
I know someone who would very much agree with you
I had a lovely pistachio and burnt honey semifreddo at A Coté - creamy, rich, but light-textured soft-frozen mousse studded with nuts and really infused with pistachio flavor, with a subtle edge from the honey. It was set off well by the earthy flavor of the thin round of pistachio oil cake it sat on, and delicious browned butter crème anglaise and sweet-tart rhubarb. The most memorable restaurant dessert I've had in quite a while.
re: Caitlin McGrath
just now reading this, but your description makes me want to drive the two hours to have dessert there...tonight! :-)
The Sgroppino dessert at Bellanico blew my mind a few months ago. It's blackberry sorbet, vanilla gelato, huckleberries and prosecco. Although I love prosecco, it sounded completely uninteresting to me, so I ordered the goat cheese cheesecake but my friend ordered the sgroppino. I ended up taking over the sgroppino because I could not believe how delicious it was.
Also, the Panna Cotta w/ Balsamic @ 54 Mint and the Green Apple Sorbet w/elderflower pavlova @ Michael Mina.
I can't believe no one has posted yet about Melissa Chou, one of the finest pastry chefs in the entire Bay Area. She is once again nominated for a James Beard award this year and was already recognized by the SFChron as one of their "Rising Stars". Her work at Aziza is simply magnificent. We eat all over the Bay Area (retired foodies) at every price point, and Ms. Chou's desserts perfectly complement Owner/chef Lahlou's incredible cooking at Aziza.
I used to adore Boulevard and we had a great first dinner at Prospect when it opened. But when Ravi Kapur left, both went downhill on us immediately. A Jan2012 dinner brought overpriced, overwrought food and worse, an awful dessert that was more style and sugar than substance or creativity.
i had a really great one at Radio Africa tonight; strawberries, poached pears, melted chocolate, whipped cream, and ethiopian spices. simple, but the combination of top-notch ingredients and the twist from the spices made it special
buckwheat crepes @ nopa
chocolate tart @ one market
pineapple cake @ one market
apple galette @ tadich
berry cup @ tadich
I had a great dessert at À Côté last night. The menu description is "strawberry panzanella: strawberries, candied brioche, olive oil custard, saba & basil," but that's kind of misleading since panzanella is soft and the "candied brioche" was crunchy croutons. Overall it seemed like a riff on American breakfast cereal with fruit. Light, refreshing, delicious.
re: Robert Lauriston
That sounds fantastic. Any idea how the candied brioche was prepared? Did it have any softness, or was it really like eating hard, crumbly croutons?
re: Frosty Melon
I wouldn't say hard, just crunchy. No idea. I think must be denser than the usual brioche to be diced so small.
AQ has lovely desserts; especially the WILD FLOWER HONEY, violets, cured olives, lemon & brown butter - like an ice cream sandwich with violet foam - just fantastic - on the Spring menu.
Summer Menu begins on Tuesday.
I went to Acquerello for the first time recently, and really loved creme fraiche panna cotta w/ strawberry granita, basil, and marcona almonds. It tasted delicious but it also had this amazing effervescence that delighted my mouth. It was all very refreshing and flavorful and I really enjoy a hint of green in my desserts. It was so good that I ended up regretting the very large portion, since I couldn't resist eating it all.
The server said the fizz was from the creme fraiche. That surprised me, but I don't really know anything about creme fraiche other than the fact that I enjoy eating it.


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Nectar Desserts in Calgary
- ybnormal May 25, 2007 01:51 PM
Finally another new dessert place in Calgary! Even better, its a real dessert bar as it is fully licensed and open late. They only recently opened.
At long last, a place to go after movies or theatre for dessert and/or drinks with my wife!
I've only tried some of their tarts, but I really like the Spicy Chocolate Caramel Tart which had a bite of pepper to it. Their lemon & key lime tarts are full of citrus goodness and really tart (if you like that sort of thing).
They also serve cakes, french cookies and ice cream/sorbets. Definitely have to come back in the evening to sit down and linger...
Quality seems to be close to that of Brulee, but if pushed I'd still say Brulee is a notch above, but there's still lots to try.
The owner/chef, Rebekah, seems really nice as well - she seems to be in a lot of food press lately...
It will be interesting to see how they do, since they are in a really bizarre location in Inglewood (couple doors down from Sugo), and you have to go upstairs to enter the dessert bar.
It's gotten to be a bit of a joke, but my friends and I have been talking about opening something along these lines (though open later) for the past 10 years, since we hated going to a smoky pub or a loud club after movies/hockey/etc.... Im excited that someone has finally done so! Thanks for the heads up!
re: alex8alot
I went last night. It was bright and modern, but very comfortable. Hip, upscale, a bit eclectic, it's in a loft-type setting with lots of space between tables. I guess upscale loft would be a good way of putting it. Tree-theme going on (paintings, trees, etc). We felt very comfortable lingering, as even though it was bright, it was still softly lit. A few couches, and some fairly comfortable chairs.
The group of us tried 6 different desserts. Sticky Toffee Pudding, Chocolate Experience (another way of saying Trio of Chocolate tasters), Peaches and Cream, Some Blue Cheese based dessert, tea biscuits, and chocolate pate. With the exception of the tea biscuits, all desserts are $12. Most people were happy with theirs. A couple didnt feel the value was there. I had the Chocolate Pate, which was Valrhona Chocolate with some form of bing cherries and organic pistachio on the side, with homemade sugar cookies. The flavour and texture of the chocolate were amazing, and worked well with the sugar cookie, and one of the ingredients blended (either the cherries or the pistachio, not both). I found it a bit fussy - while the presentation was nice, it was a lot of work to eat. The americano was good, and they have this interesting, gimmicky tea infuser that's shaped like a stir stick. It was good for conversation, but as my Japanese friend and I discussed, not likely any good for brewing good tea.
The sticky toffee was excellent. The tea biscuits, they had a couple that were phenomenal. Lemon pound cake was the one that stood out the most. I cant imagine how many bald lemons are out there today after trying that cake!
Anyway, the prices are quite high relative to what the marketplace is used to - which i forsee as potentially being a problem. At $12, the desserts should probably be big enough to share when you arent hungry,and i just didnt feel like they were. But when we got there at 11:00pm, there were still 3 other tables, so maybe im underestimating how much everyone else is making in today's marketplace. Pairing dessert wines with each dessert is a great concept, and at $8, is fairly reasonable. But it's definitely worth checking out. It's long overdue in Alberta!
PS Very friendly staff as well.
Yesterday evening two of us came by to have a great desert at a place that we have frequented a few times. As we came in we were glad to see that there were 3 tables open so we thought we would be seated right away, apparently because of "efficiency" we were not. After a few minutes of waiting and not even being approached, a lady behind the counter, not a server I may add, said it would be just a few minutes. After the owner came out and talked to some friends that came in after us, and proceeded to pass right by us to take some tea out, I saw what was happening. After another couple minutes one of the waitresses finally approached us and said it would be just a couple more minutes. We sat down and waited. A group of 5 then came up the stairs and were about to seat themselves; at that point I mentioned that they had to be seated by the staff. To my astonishment they were immediately approached by the waitress and taken to a table, leaving 2 tables still open. Another couple minutes past when the owner approached us and said "thank you for graciously waiting". Because of a "policy" to be as "efficient" as possible the restaurant only sits larger parties at tables that would accommodate them and to have paying customers of only two waiting for a table of two rather then having paying customers generating revenue for them. I would like to see a single restaurant in Calgary where this same lady would wait for a table to open that would accommodate a table for two while open, unreserved tables remained unoccupied.
I fail to see how having two customers leaving the restaurant is "efficient", just in case a larger table may come in. If a larger party were to arrive and saw all the tables full, they would wait or come back at another time. Instead Nectar Desserts would rather have empty tables saved just in case and have a party of two leave, never to return.
Very poor practice!
re: pwalker
I've never been seated at a table for 5-6+ when it's just been two of us. I'd feel conspicuous if two of us were seated at a huge table, just as I'd feel crowded if we were 6 people squeezed into a table for 4. Nectar has a bar area, was there not room there? Or were there others waiting there for a table for two as well? I'm sorry you felt slighted but I can't say it's poor practice.
re: maplesugar
The tables that were open would be a tight sqeeze for 6 but comfortable for four. It would be the same as a booth in a restaurant that could seat six tightly or four comfortably. Have you and another never sat at a booth that can hold more then two? Did you feel conspicuous at that time?
But as a whole the service was very poor. Waiting for 5-10 minutes before a prep cook tells us that it will be a couple of minutes.to be seated and then to have a table seated that arrived after us and then the table that is being seated appologizes to us and says that they arent sure what is going on. After waiting a total of 15-20 minutes before a server approached us to explain what was going on with no appology.
There were no other parties waiting to be seated and the bar had a couple at it.
re: pwalker
I agree...poor practice. It shouldn't matter how many people you are, you are there and ready for your dessert experience. I bet dessert didn't taste as sweet as it could've this particular evening!
Finally made it to Nectar the other night. I loved the place. Great vibe and service was excellent. It was a Tuesday night, so it wasn't too busy at all. We had a couple of desserts with the wine (or in my case, sake) pairing. The maccha ice cream puffs with Valrhona fudge sauce was very tasty, though I was initially hesitant about chocolate and maccha (I've been trained by maccha purists in the past... it's not my fault!). But, it did in fact go over well. Their ice cream texture is phenomenal. My dining companion had the "Blue on Blue", a blueberry consomme with a peach gelee, topped with a scoop of blue cheese ice cream. The verdict? Awesome. That ice cream needs to be experienced to be understood properly. Before stealing a bit of the ice cream I had no idea what to expect (sweet? salty? overpowering?) but it was so well balanced, with just a hint of sweetness. The gelee was beautifully done too, it really brought out the taste of a fresh peach. Post dessert americanos were decent.
With regards to pwalker's experience with the service, it's unfortunate, but I did notice on my way up the stairs into the place, that they list their house rules. One of them is that "first come is not necessarily first served". Again, not sure if it's the best practice, but they are pretty up front about it since it's posted on the way in.
re: peter.v
Awesome - there's RULES now!? hahaha, that's hilarious. I LOVE that - Calgary eateries need some character like that. All part of the experience. The furnishings are quirky too... putting the emphasis back on the food where it should be, which I wish more places were focusing on (rather than expensive place settings and bling, bling decor) To me it means that those who are there enjoy it because of the quality of the food; a few quirks can add some spice to life.
Personally, I am tired of servers who want to be my friend. Although, I can understand pwalker's need to at least be acknowledged - I am curious if pwalker complained?
I've found the desserts to be decent, but not exceptional - meaning when I eat out I want something I absolutely can't make at home. I want to be totally blown away.
That being said, I am so very glad that Nectar has opened in Calgary, and I can get something decent with friends without going for dinner. Nectar is a step in the right direction for Calgary.
re: hornvixen
I thought the same about the dessert quality...meh. It's a destination restaurant, certainly the rules will begin to turn people off or give them a bit of hesitation to go on a weekend night. The restaurant industry in Calgary does need to be careful... especially if the product does not live up to the rules set in place. If people walk in your door it's for your food first...then your service...maybe ambiance. It's pretty pretentious for a dessert only restaurant and such a young Chef.
I've only gone to Nectar for take out, so I can't speak to their service... but the pastries are to die for! As good as Ladybug at the farmer's market, maybe a bit better.
The only thing I didn't like, curiously, was the ice cream. I thought MacKay's was better... more creamy. Or is that just me?
i've been meaning to post about one of the wine tasting events i went to there back in may - it was fantastic! i highly recommend attending one when they start up again in the fall.
this one was desserts and sweet wines - sweet wines aren't usually my favorite but the pairings were unbelievable. when the platters of desserts arrived to the table, i thought there was no way we would eat them all, but we did :)
it was put on by Rebekah and Erin Rosser of WG wines - very informative and delicious. A great opportunity to taste wines and desserts i wouldn't normally order.
Decent enough desserts, but astoundingly poor value. For $12, you get a "cheesecake" about 1 inch in diameter, and three tiny scoops of ice cream. Oh, but it's hip ya know. It was on the tip of my tongue to ask if it was a joke, but I held it in because I'm a wussy Canadian after all.
Never, ever going back.
re: Newalgier
Interesting. That wasn't the case when I was there. The serving size was decent, but not over the top in quality (ie. I don't dream about it)
I don't mind small servings, but then there needs to be multiple courses :) ALL for $12. (if they can do that in nyc, then the price in Calgary can't be more, but i'm biased) AND the quality has to be over the top as justification.
Anyone else been recently?
re: Newalgier
I felt quite the same about Nectar. I had waited and waited for an opportunity to go (it took near to a year). We went after dinner at Capo and after that dinner I was so underwhelmed...
I had a bread pudding dish which was dry, with a small amount of chai ice cream, there was not enough that you could have a taste of ice cream with each bite of bread pudding. My hot chocolate was cold. My husband had the chocolate pate, while everything tasted good on this dessert the chocolate was rock hard, not at all spreadable, and I think he left half of it in the pot because the knife they give did not work. I hesitated telling people how I felt because I had hyped it up so much in my mind.
So it just wasn't quite right. And while good food would make up for other things...our table was wobbly and tiny and the chair placement (which you cannot move) was uncomfortable. I am obviously pregnant (8 months) and the table that the placed us at was very difficult for me to sit at. We went to celebrate the start of my maternity leave, and it was a downer for the end of the night!
I've been to Nectar several times now and last night was the only night I was let down. I brought 4 girlfriends there at the end of a girl's night out to the movies and I felt like I had to apologize...
I can forgive the wait for a table - it was Saturday night after all. I can understand the servers (2 for about 12 tables) being busy...
I don't understand how you serve loose tea in a bowl rather than using an infuser. I felt bad that my friend basically had to use her teeth as a tea strainer and so I asked the server: "Isn't the tea usually served in the infuser sticks?" Server: "Yes but we're out" (me internally: wtf do you mean out?) me: "Um well how is she supposed to drink the tea?" Server: something that sounds vaguely apologetic but frustrated and my friend says "Don't worry about it" which leads to me apologizing...to her.
Desserts arrive, every last one is delicious, my "Tokyo Nights" was outstanding - chocolate cream puffs with matcha cream filling and hot valrhona chocolate sauce...but the only utensils supplied are soup spoons...making it a bit awkward to cut into a tart, or eat cake like a grownup.
We finish, and look for our server... and she's clearly busy but we've had our dishes cleared for at least 15 min by now... we manage to get the bill. then when it's time to pay (cash plus 2 debit transactios) she has to go find the other server to take the money - now I expect it's because she didn't know how to split tender/accept 2 forms of payment on one cheque... ordinarily this delay wouldn't have bothered me one bit but it was just added to the frustration from earlier.
I love Nectar, I love the feel of the place, the work Rebekah does...and I was hoping to share that with my friends last night... I'll go back, because of all the other visits that were wonderful...for my friends however this was not the best first impression.
re: maplesugar
I go to Nectar pretty often and have noticed that the service can be touch-and-go on busy nights. I always have an amazing time when I go during the week, but the times I've gone on the weekends there's always a line-up and the service gets pretty rushed.
It seems like some of the best places in the city have had a bit of a drop off in good service. Maybe that can be attributed to the continued prosperity in the city and accompanying staffing issues. I've definitely gotten that vibe from the staff at Nectar the times I've had rough service there.
Red Velvet cake and an americano right after work is still my favorite way to unwind.
re: chocogirl
We could be sisters lol my fave drink is an americano - the Red Velvet cake is delicious too - although right now Tokyo Nights edged it out of first place :)
re: maplesugar
I was not impressed with them recently. I purchased some tarts to take home -- got home and found the tarts crammed into a too-small box (I admit I was distracted and looking at other items while they were being packed) The tarts were damaged and broken. I phoned with a complaint and got a mumbled apology. We love the desserts there and will go back, but be forwarned -- watch how they're packed! It wasn't a huge deal, as it was just the family, but I would have been very disappointed if the tarts were for company.
My husband and I went to Nectar Desserts last night. I must say, I was very disappointed. The service we received was fine, but the desserts were not exceptional at all, and for $12 a pop, I also want something that will blow me away.
My husband had the chocolate pate. The cookies were okay, but nothing special. The chocolate was quite flavourless, and a bit too hard to spread. The pistachio puree had very little flavor, as well. It also came with sour cherries, which were okay. He also had the apple cider, which was quite nice.
I had the "Cream on Cream." It was a tiny oval of very bland cheesecake (seriously--I've had better at Humpty's); a small scoop of buttermilk ice cream, which was the most decent thing on the plate; a small triangle of lavender shortbread, which was interesting only for the novelty of the lavender flavor; and mushy FROZEN raspberries, although it was advertised as "fresh fruit." I was not impressed at all. If I'm paying $12 for a dessert, it better be something special. I also had the hot chocolate, which was decent.
We certainly won't be back. Just once I would like to try somewhere that lives up to the hype.
Oh yes, I also wanted to add that I think their seating policy is ridiculous. There was a party of 4 that came in while we were there, and one woman asked if they could be seated at a different table. The request was refused, because the other table could seat five. She did not look impressed, and I can't say that I blame her. Nobody wants to feel that if there are less people in their party, they're less important than a party with more people. Not seating a party of two at a table for 5 I can understand, but a party of 4? Come on.
re: Lainey1978
Their dessert is really not all it's cracked up to be. I agree with the 'bland' comment. Custards and creams are a bit pet peeve of mine...you need to use quality ingredients, sometimes I find there desserts to be watery. Too bad, it's a beautiful concept..
re: Petoncles_56
We had another disappointment with them -- ordered our favorite cake, the passionfruit coconut for a important family occiasion. It was drydrydry -- so much so that people came out and said it.
We phoned Rebecca and she asked us to bring it in -- explained it was a "different" kind of cake; meant to be "crumbly". However, we had the cake many times before and it was delicious and moist. I must say Rebecca gave us our money back with gift certificates and we used them to buy the sticky toffee puddings, which we love.
She was gracious about the whole thing, but I didn't like the explanation of the "crumbly cake" when we've had it very moist.
re: sweeterpea
I'm sorry to hear about the dry cake... I dunno that I'd have swallowed her excuse either, especially since it's been better. Honestly if I were her I'd have had a hard time finding an excuse.... no excuse for a cake so dry the guests are verbalizing it though. I'm glad she tried to make it right though.
re: sweeterpea
Interesting on the cake. The last time we went we paid far too much for what I thought was a stale piece of passionfruit coconut cake. That was over a year ago.
re: sweeterpea
Seems like the dry cake issue is more of a recurring thing than an isolated incident at Nectar. I used to go there a lot when they first opened when the quality and service was still good. The first time I went I had their Red Velvet cake and I was totally hooked. It became my go-to place for desserts to end off an evening. However, I had two bad experiences in the same month last year. On the first occasion, the service wasn't up to par and my friend ordered the chili chocolate pate. It totally wasn't what we were expecting at all. There was so much chili in the chocolate (and I can eat pretty spicy food) that I could feel the burn at the back of the throat. My friend could barely eat it and I just chalked it up to it being an item that wasn't for me. A couple of weeks later, I went back with a different friend and I ordered a slice of cake... I think it might even have been the passionfruit coconut cake. In any case, I too thought that I was served a stale piece of cake. At those kind of prices, I thought it was inexcusable. It was so dry it was barely edible. I was so embarrassed on both occasions as it was my friends' first time trying out Nectar and I had been raving about it. For me, the slice of extra dry (possibly stale) cake was the last straw... I haven't been back since.
re: miss.foodie
Good to hear other stories. Well -- not good, but you know what I mean. Nectar used to be our go-to place for special desserts, but we'll be looking elsewhere. I agree, the quality has gone downhill.
re: sweeterpea
Well, as much as I am sad to hear it, I'm glad others are feeling the same way I am. My last three experiences at Nectar have left me disappointed with the flavour and quality of what I bought. My husband or I pick up a few tarts on a regular basis and we have ordered cakes a few times. I haven't stayed for dessert for awhile, so I can't comment on that, but I can say that we won't be ordering or taking anything home again. The last two times we bought the chocolate caramel tarts they were horrible. I've been hooked on these since the beginning and there have been times when the chocolate was a bit spicy but now its just....wrong. I know Rebecca had told me a few times that she only uses Valrhona, in fact I bought a small bag from her last year for baking. What I had the last two times was grainy and didn't taste at all like what she told me she used. (In fact, I had some pellets left in the freezer and I compared the taste and it was totally different) I asked one of the staff if maybe she had changed types of chocolate and I got a similar muddled answer as you sweeterpea. I would have been ok with the answer if the tart tasted good, but it didn't. The lemon tart still tasted the same (really good). Prices have gone up by about $2 a tart ($8!!!!) and I don't begrudge that if I am getting quality, but...
As for the cake...well. I was at a wedding last week that had a Nectar cake and some desserts and it was horrible. It was dry (not crumbly-dry) and the other desserts on the buffet were sub-par. Between that and the Red Velvet cake hubby brought home last week (dry! and he told me it was a fresh slice!) I just cant justify paying anymore. I'm currently on the hunt for nice take home dessert. Its too bad, Nectar is in the neighbourhood and seemed to be doing so well...
re: messier
Last time I was there we picked up meringues to go. Instead of being crisp they were chewy. At the time I chalked it up to it being hot outside...I've been a fan of Nectar from the beginning but the shine is starting to wear off.
re: maplesugar
I have to say, I was at Nectar last Sunday and left extremely disappointed. Horrible service, extremely expensive, awful. While my friend & I were there for about an hour, we watched 2 other groups come in & leave after waiting so long for any kind of service (not really the server's fault per se; as far as we saw she was the only one working both the counter and the kitchen).
For $22 I had two cups of tea from a non-washed out carafe (must have been some kind of fruity tea) and a tiny lump of dry (!) cheesecake squished between a chunk of hard frozen fruit and ice cream, served on a ridiculously long (to emphasis how little value I received?) plate. My friend had a $6, 250ml cup of hot chocolate.
I really enjoyed Nectar in the beginning and yes, it was pricey then - but now? what a nosedive. I've emailed my concerns to the owner, but I won't be going back.
re: Skifood
Skifood: I would be interested to know if you get a response....I had some visitors in town and took them there for tea (they insisted, they wanted a tea party) and it was a pretty wasted experience. I didn't bother writing about it here, but I did write the owner and didn't get any kind of response. We spent well over $100 for cold tea (and only one cup to boot!) really hard pastry (perhaps stale?) and an assortment of other underwhelming pieces of nothingness. I already knew I was wary of going there because I have seen it go down hill right before my eyes, but I really just wanted to believe that maybe it would be better than it had been in my last few visits.
It wasn't. I won't be going back either. Too bad, because it was one of my favourite places.
re: messier
Messier: I received a response from Rebekah within four hours of emailing (I emailed firstname.lastname@example.com)! I wasn't expecting it; she was very gracious and acknowledged that they have staffing issues that are contributing to the current issues (poor service/ melting/food sitting too long). They are working on having more staff and changing their table policies. She also mentioned that her ingredient costs have gone up, hence the price increase on the tarts (I suppose I have to concede that, but it's still $$). She also offered me a gift certificate for my troubles and thanked me for being honest - a really stand up response. I'll try again and see if things have changed.
re: Skifood
Wow...I have to admire that. I'm not sure where I emailed, I will have to look back and see if I had the right address. I still find the prices high when compared to other desserts out there (and there seems to be some nice new additions around town) but I'm all about small business, so I will give her awhile and maybe try again in a bit. I do hope we are just experiencing a temporary phenomenon, but her reply to you does seem gracious...so I hope things can sort themselves out!
I'm so disappointed with this place! I love red velvet cake but this was not what I expected. First of all its dyed a bright red and it was dry and the icing was hard I think it was made of shorting it was not butter that's for sure. For 8 dollars a piece of cake you think they would use butter . Then there is the seating policy they made a friend of mine waited half a hour and would not sit him unless we were all there. It wasn't even busy then when we all made it there they would not less us sit together because they don't allow for a seat of more than six. So they spit us up to a take of 3 and one of 4 . But then they automatically charged us the 18% gratuities because we where had a party of 7 when they had already split us up!!. They told us they usually wont even serve a party of 6 so we are lucky to be serviced . There was no shortage of seating there was one other table there!! We had argued with one of the mangers i suppose and he would not spit the bill when he eventually did he still left the 18% there. They really need to reevaluate there practiced they aren't even that great. I don't mind the 18% but the automatically being forced when the food is already overpriced and sub par.
Nectar Desserts
1216 9 Ave SE, Calgary, AB T2G 0T1, CA
re: lko
I think if you browse this thread you can see a slow decline in service and food quality that speaks for itself, so I'm not surprised about your cake experience.
What does shock me is the surcharge....I can understand it if you all sat together, but since they are the ones that split you I find it odd-no, I find it wrong-that you had to pay it.
Now its been no secret of Nectars weird seating policies, but I don't get why, if they split your party they feel justified to charge you a large party gratuity.
Have you emailed Rebekah the owner? Some people have got results that way and I certainly think the levy is worth complaining about.
re: messier
Apparently Nectar Desserts is closing for good this Sunday. Someone from my SO's office called yesterday to order a cake for a party and she was told they were not producing any more orders. Their website had this statement today:
Although my experiences there have been up and down, I'm sad to see any local business go especially one with such a great premise.
re: messier
Sorry to hear it. Thanks for the info messier.
re: messier
It looks like Nectar Dessert is closing due to rent hikes. Being in such a high profile location like Inglewood, I'm not surprised. Owning a retail location myself, I noticed that a lot of retailers and restaurants are closing down due to the cost of rent. I guess that explains the expensive cakes.
Nectar Desserts
1216 9 Ave SE, Calgary, AB T2G 0T1, CA
re: pasaker
Retail rents have decreased since the height of the boom. And $40 a sf is less than a third of what they'd be paying on, say, Robson.
re: John Manzo
Historically, $40sq/ft in Calgary is very high.
For perspective, my friend just moved into an office building for $3 sq/ft in downtown Calgary.
Commercial RE in Calgary had a huge bubble, and it burst. Hard.
re: Shazam
$40 is high for Calgary- it's not high by N Am urban standards, at all. Like I say, Robson or Yorkville are 3-4 times that. Don't get me started on international examples.
It's not that hard to find retail space and moreover to find it that's not up a damn flight of stairs and 100% non-accessible (one thing that pissed me off about Nectar). This was about more than the rent.
re: John Manzo
I have to agree here-comparatively $40 is not that unusual for a full retail space. Although dramatic increases may in fact push some small businesses out of prime real estate, I would imagine that would be a business that has been long established at a low rental rate in the same spot for many years. This is not the case here.
Most commercial leases run for 5 years and have stepped rates that are clearly set out. If this would have been the 5th year of this business, the owner should not have been surprised by the rate. Even if this is not the case, she states clearly that she knew for weeks that this was coming. She states she will walk away with nothing. She's sold her assets. Her stockholders will not get dividends.
If you have a viable business with an established clientelle, why sell off? Why not move and try again? Improve on your space (accessibility, frontage) . Anyone who's been there on a Saturday night knows that the spot was popular enough that at least a few of its existing customers would follow Nectar to a new place.Its an original concept that hasn't really been copied. And its not like it was easy to find, easy to park or easy to get to (those stairs!!)
No, I agree with Mr. Manzo here. it sounds like mis-management to me, nicely couched with a rent increase. And a chance to recreate yourself without ultimate responsibility, At some point we all have to balance the ledger sheet.
re: messier
Oh, I agree. They lost business to better places.
re: messier
Glad to see someone else seeing the "spin" being played here. Leases are usually five years, but even so, there is typically a negotiation with the landlord months prior to the end date, so their claim that it was a sudden and last minute decision doesn't make any sense. Saving face I guess...
re: John Manzo
Yeah, they definitely signed the lease during the boom. Heck, I pay $26sq/ft in an office near Chinook Centre (I signed during the boom too).
re: pasaker
thats too bad. I really enjoyed the few times that I went there. Hopefully we can find a new place soon enough.