text:
Archive for the 'Extravaganzas' Category
The Ontario Hostelry Gold Awards 2014
And the nominees are…
It seems fitting on Oscars night to mention the Ontario Hostelry Institute's annual gala where gold awards are handed out to the chosen luminaries of Ontario's hospitality industry. These are our own Oscars, really, and the winners are selected by past awardees under the aegis of the OHI's chair and president (for lo these 24 years), J. Charles Grieco. It's good and proper to honour the industry's stars but the OHI serves another purpose, providing scholarships and bursaries to talented young people who might not otherwise be able to afford professional training. It also supports the up-and-coming young idea with its 30 under 30 program. Funds raised at the gala provide the wherewithal to do this important work and it's also a lovely evening out. This year's gala and awards dinner takes place at the Four Seasons Hotel Toronto on April 24. Buy a ticket or a table at www.theohi.ca.
Mr. Grieco has given me permission to name this year's honorees in advance of the great event.
Educator: Deborah Pratt, Winery public Relations, Great Estates of Niagara.
Media/publishing: Jennifer Bain, author and Food Editor at the Toronto Star.
Chef: the great Arpi Magyar, Executive Chef and Proprietor of Couture Cuisine.
Supplier: Lynn Siegal of Hilite Fine Foods Inc.
Foodservice-Chain Operator: Annie Young-Scrivner, President, Starbucks Canada.
Independent Restaurateur: Tony and Mario Amaro, Co-owners, Opus Restaurant.
Hotelier: Heather McCrory, SVP Operations, Americas, Fairmont Raffles Hotels International Hotels & Resorts.
Artisan: Jonathan Forbes, Founder, Forbes Wild Foods.
A powerful list indeed, and sincere congratulations to them all.
The Dinner Party – second time around
Last year, Chef Alexandra Feswick organized an extraordinary event created by and for Toronto's female chefs. It was so successful, she's doing it again on December 3rd. Here is her press release about this exciting evening.
A Fundraising Dinner Inspired By The Famed Artwork Installation by Judy Chicago
Alexandra Feswick and Kristina Chau of Not Your Average Party are delighted to announce that The Dinner Party will be hosted at The Great Hall for the second year in a row. After the overwhelming success The Dinner Party collected last year, it is anticipated that December 3rd, 2013 will mark yet another wonderful, and playful celebration of female culinary talent in the city of Toronto – one not to be missed.
These noted chefs will be challenged to co-create a tasting menu for this sensational interpretation of Judy Chicago's artwork installation, The Dinner Party in commemoration of women who have inspired them. The Great Hall, home of Samuel J Moore – represented by Feswick – will host some of Toronto's best female chefs: Tara Lee (Skin & Bones), Trish Gill (The Dock Ellis), Tiffany Wong (Pizzeria Libretto), Charlotte Langley (Catch) and Leonie Lilla (The Libertine). 2013's Toronto's Hottest Chef Leah Wildman (Fit Squad) will be heading up dinner pairings while the lovely Miriam Streiman (Mad Maple) will MC for the evening.
The icing on the cake: some of Ontario's most talented male chefs will be serving things up: Dustin Gallagher (Acadia), Alex Molitz (The Farmhouse Tavern), Jeff Crump (Earth To Table), Rocco Agoistino (Pizzeria Libretto), Scott Bailey (Compass Restaurant) and Basilio Pesce (Porzia). The event is a celebration of female Chef's with the support of some of the city's most notable, talented and spirited male Chef's. "They all support and believe in what we're doing and having them work with us tonight is my hope that the community will see us working together: while changing these typical expectations about the inherent rolls of men and women in a restaurant." (Feswick, The Dinner Party, 2012).
The dinner will be held at 7pm at The Great Hall, 1087 Queen St. West at Dovercourt on Tuesday December 3rd, 2013. Prices are $120 and include alcohol pairings and tax. All proceeds will be donated to I Walk for Water.
To purchase tickets please visit: https://www.uniiverse.com/listings/the-dinner-party-toronto-M450F
Langdon Hall's VISA Infinite extravaganza
Executive Chef Jonathan Gushue was on superb form last weekend for the annual VISA Infinite Dining Series gala at Langdon Hall. The two-day affair, brilliantly organized by the IDMG team, was blessed with perfect weather and guests made merry throughout the great hotel and its splendid gardens. Several people remarked to me that they felt we were living out an episode of Downton Abbey, but without any of the show's attendant melodrama.
We began on Saturday evening with cocktails, bubbly and delectable canapés on the croquet lawn then moved indoors to the dining room for the first five courses. Gushue's food has always been extraordinarily refined and delicate but these days it seems even more ethereal, inspired by the fresh produce of Langdon Hall's garden and grounds and the early harvest of farmers and growers in the vicinity. "It hasn't really been a conscious decision towards lighter and fresher food," the chef explained to me, "so much as a natural process based on my own tastes. I'm more interested in working with vegetables and fish and I find I just can't look at another piece of chicken-fried bacon or something foolish like that. I was part of an event at Norm Hardie's place in Prince Edward County earlier this year. There were 23 chefs there and 21 of them cooked a meat dish. Some of them were amazing, but I've been on a bit of mission ever since."
This light touch has always suited Langdon Hall where so many of the guests are planning a romantic stay. Gushue has received dozens of hand-written letters over the years from guests who appreciated being able to enjoy a six- or seven-course dinner without feeling exhausted at the end of the meal. Too much rich, heavy food can sometimes snuff out the pilot light of passion.
The amuse offered a perfect illustration of Gushue's philosophy – perfect peas, freshly picked and popped from their pods, served raw, as Nature intended, with some of their dear little tendrilly leaves and a trace of fresh mint. He posed them beside a spoonful of pea purée to give another viewpoint onto the vegetable and paired them with a dab of ricotta. Not just any ricotta. This was the 2013 Grand Champion from the Canadian Cheese Grand Prix, voted the best cheese in Canada. It's made from sweet whole milk by Quality Cheese in Vaughan and it's wonderful. The other element of the dish was a lemon verbena water. The herb grows all over the property and Gushue uses it frequently. This time he made it into an infusion that he chilled and thickened until it reached a point somewhere between a liquid and a jelly – a subtle suggestion of flavour to complement the ricotta. The 2010 sparkling brut rosé from Hinterland in Prince Edward County was a perfect accompaniment, introduced, as were all the wines, by Langdon Hall's assistant sommelier, Melissa Marynissen.
Gushue's second dish was another masterful understatement. He started with beautiful little gem lettuces sourced from Deerfield Nurseries in Hagersville, briefly brining the leaves to give them a slightly marinated feel but leaving them still, essentially, raw. On top of them he perched a plump Digby scallop that he had warmed in the oven, not really cooking it, just basically bringing it up to room temperature, barely seizing its sweet, sticky juices. To this he brought the lightest sauce imaginable, made by thickening milk with a dash of puréed scallop, adding a thinner second sauce of lettuce juice. So light and fine! But the finishing touch was like sprinkling gold dust on the bedsheets. He brined and then dry-cured egg yolks for 12 weeks until they ended up looking like golden, semi-translucent glass but with a strange pliant texture that Gushue described as "like cutting into a gummy bear." He grated the yolks and scattered them over the lettuce like pollen gilding a lilly. The yolky flavour was as rich, in its way, as the scallop, and a fine contrast for the pristine lettuces. A 2011 Loimer Grüner Veltliner was wine enough to match the scallop and egg but fine enough not to bully the leaves.
By now, our palates were becoming calibrated to the vegetable-seafood-dairy world of Gushue's imagination. The third course pursued the theme further – a dish of Deerfield Nurseries asparagus tips moistened with cold-pressed canola oil and roasted for a moment in the oven. "That asparagus is so good I like to leave it to its own devices," said Gushue, but of course he added some subtle enhancements. The base of his sauce was tomato water – the pale, sweet but tangy juice that drips all night from a muslin bag filled with chopped raw tomatoes. Gushue infused it with marigolds from the garden then finished it by adding a little of the sheep's milk yoghurt they make in the kitchen. Nothing shows off the taste of asparagus like nutty ingredients and Chef brought in three elements from that section of the gastronomic orchestra: a drop or two more of the cold-pressed canola oil with its unique, faintly nutty taste; some powdered hazelnuts; and some red quinoa, a particular type of quinoa that holds its crunch even when cooked and has an unusual walnut-like flavour. To finish, a little squeeze of lemon juice over the asparagus and a final garnish of chive tops. Gushue told me once that if he could only have one garnish on Earth it would be chive tops – not just because of the gorgeous mauve colour but because they have real flavour and a honey-sweet finish behind the oniony allium aroma. I would have reached for a Sauvignon Blanc with this dish but Marynissen chose a red, the 2008 Mercurey 1er Cru Les Champ Martins from Domaine Michel Juillot, and it worked admirably, picking out the nutty flavours perfectly.
It was time for something more substantial and now Gushue turned to his Halifax fish suppliers, Fisherfolk, for some superb Atlantic halibut. Fisherfolk is a family firm and most of its members are fishermen themselves so there's no need for a middle man. Seafood comes from the cold Atlantic to Langdon Hall's dining room within hours not days – something Gushue hadn't experienced since he was at The Wedgwood hotel in Vancouver. He roasted the halibut very simply, just gilding its surface with a white wine glaze. Alongside it he served black salsify – the last of last year's crop from Anthony John at Soiled Reputation – slowly braised in a warm bath of Chardonnay, fish stock and shallots. As a second vegetable he heated the same braising liquid to boiling point and used it to blanch chunks of peeled cucumber. It ended up with the texture of vegetable marrow and nearly stole the show. Sprinkled over the vegetables was crumbled, very crunchy chicken skin that had been roasted until it gave up all its fat, quickly seasoned with salt and pepper and then crushed to dust. He used the rendered schmaltz to make a mayonnaise, a very tiny amount of which went into the sauce that finished the dish – a light stock spiked with wild herbs from Langdon Hall's woods. The Chardonnay was an assertive, perfectly balanced beauty – Bachelder's 2010 Wismer Vineyard from Niagara.
There had been no starch whatsoever in the meal to date – and no meat, either. But now the carnivores were rewarded for their patience. Grandview Farms wagyu beef sirloin is grass-fed so that famous wagyu marbling isn't nearly as pronounced. It's leaner and lighter than corn-fed beef and it doesn't exhaust your palate the way a big slab of USDA Prime does (awesome for the first three bites, then a burdensome duty after that). Gushue has a bone to pick with modern beef-lovers who measure the quality of their meat by how soft it is. "There's a difference between tender and soft," he says. "I like a little toothsome crunch to my beef – I don't want it to cut like liver." It didn't. And it tasted divine. Beside it, Gushue set scallions, simply grilled and brushed with Langdon Hall butter, and a medley of pink and golden beets. The sauce was a shallot broth made by roasting shallots at 450 degrees for an hour until one side of them is almost charred black then moving them into a new pan and cooking them down at 225 degrees for 16 hours. They give up all their sweet, golden juices but there's also an intriguingly sour, bitter note from the preliminary blackening that brings the broth to life. A 2010 Springfield Estate Cabernet Sauvignon did its vinous duty by the beef.
And then it was time to move on to the conservatory for a spectacular array of Canadian cheeses, all of them prize winners at the Canadian Cheese Grand Prix and introduced by Debbie Levy of Dairy Farmers of Canada. Behind the cheeses were desserts created by Langdon hall's brilliant pastry chef, Sarah Villamere. There was pansy and rhubarb mousse, intense bite-sized chocolate and lovage tartlets and scrumptious white-chocolate-strawberry-hazelnut cake.
But the evening didn't end there. Out in the candlelit darkness by the reflecting pool, Gushue had set up a firepit and was melting raclette cheese, to be eaten with marinated onion and prosciutto. Or for those who needed something sweeter, Villamere had made cheesecakes in little glass jars. Someone played guitar and the starlit sky promised a clear sunrise.
Sunday morning on these weekends means a spectacular brunch and this time Gushue and his tireless staff set up the party around the swimming pool. There were dozens of dishes to taste and Sarah Villamere was front and centre with a bakery's worth of cookies and scones, praline brioche with honey butter, Danish cheese tarts, croissants and pain au chocolat, cookies and miniature pots of blueberry-basil crème brûlée topped with crème fraiche.
I can't list everything but I can't forget the pizza-like dandelion tart flecked with pancetta, cheddar and marinated raisins. Or the eggs en cocotte cooked with cream and Bleu d'Elizabeth cheese and walnuts. Or the salads – one of tart sea buckthorn berries, green grapes and pear, another tumbling strawberries, feta and celery, still another of melon, grilled apricots and marmalade.
It was a perfect day and Wendy and I lingered deep into the afternoon, long after brunch had been cleared and the guests had driven away.
My sincere thanks to Ksenija Hotic who took these beautiful photographs. www.ksenijahoticphotography.com.
Langdon Hall on June 8
Two weeks from today – on Saturday, June 8th, to be precise – I will be motoring down to Langdon Hall for the amazing VISA Infinite weekend, one of the highlights of my year. Not only is it an opportunity to spend a night and the best parts of two days in my favourite Canadian hotel, it also involves two spectacular meals from Grand Chef Jonathan Gushue – of which more later. We did this last year, some of you may remember and it was spectacular fun. You can find my report on this site by searching for Langdon Hall Weekend.
This year Chef Gushue has vowed to raise the bar even higher. Saturday's dinner will begin in a clearing in the estate's woodlands where there will be music and lively conversation. Then we'll proceed to the croquet lawn for the second course (honestly, anyone who hankers after the Downton Abbey lifestyle needs to be part of this) and then into the dining room for the next four courses. Dessert, I gather, will be outside by torchlight in the warm summer night. Langdon hall's sommelier, Kathleen Moore, will speak about the wines she has chosen for each delectable course. I'll be introducing the food but I promise not to talk too long.
Sunday morning sees a truly spectacular brunch down around the pool. There were something like 50 dishes last year, a jazz band and some very glamorous cocktails. It was one of those days you wish would never end.
The whole weekend is an endless succession of treats, all set in what Condé Nast Traveler magazine has deemed to be one of the top 15 hotels in the world. If you haven't booked your room yet just dial 1 800 268 1898 and do so. The price is $1,250 per couple – which includes everything.
Make Wine Not War – the Massey College wine grazing 2013
One of the signal privileges of being a member of the Quadrangle Society at Massey College is that I get to help with the College Wine Committee's annual Grazing. It's always a delightful occasion with about 100 guests (half of them junior fellows of the College, half of them senior fellows and Quadranglers) moving from food station to food station in the Junior Common Room and Upper Library, tasting the precisely devised dishes prepared as perfect matches for the wines. The wines themselves are selected by the Wine Committee with a theme in mind and this year we attempted to show some of the different things that can happen to a grape when it's grown in Ontario and in California. Jonathan Bright, who heads the Committee, came up with the title for the event, a cunning reference to the War of 1812 and the peace movement of the 1960s: Make Wine Not War.
I had discovered in previous years, much to my amazement, that some of our guests were unfamiliar with Ontario wines – old prejudices formed 30 years ago still nudging them away from the local shelves at the LCBO, the local pages of a restaurant wine list. They had passed from the last century into the present one in a state of ignorance, their lives immeasurably deprived of Ontario's shimmering, racy Rieslings, our sleek Bordeaux blends, our Chardonnays, Pinot Noirs and profound late-harvest elixirs.
So there was an element of evangelical zeal in my introductory comments to the evening's wines. I attempted to explain that, here in Ontario, we really don't have to struggle to make wines of true elegance and that it isn't all that hard to showcase the crisp acidity or the aromatic intensity that comes from interesting soils and a long hang time on the vine – especially now that our vineyards – and our winemakers – are reaching the glory of maturity. And, dare I say it, our summers do seem to be warm and fruitful more often than they used to be.
For California, the problems were always the other way around. All that heat and sunshine – the macho show-those-grapes-who's-master winemaking taught at U.C. Davis – the early taste for over-oaked, overly potent Chardonnays and inky, over-extracted Cabernets… The one thing they seemed to lack in those old days was any whisper of finesse. But all that is changing too. Today's winemakers are seeking out cooler areas where altitude or fog and wind from the Pacific mitigates the heat and where grapes ripen more slowly, developing more interesting aromas and keeping some notion of acidity. So our theme wasn't quite such a cool-warm divide as it might have been 10 or 15 years ago.
We began with a delicious bubbly from Prince Edward County, the 2008 Grange of Prince Edward Sparkling, a méthode Champenoise blend of Chardonnay and Pinot Noir with a pinky, beigy, papyrus colour – one of those elusive nacreous half-tones you see in a dawn sky or near the edge of an opal. It had an intriguing nose with plenty of yeast on top – like bread or biscuit dough overlaid upon notes of ripe red apple and a hint of pear. Tasting it, the apple was much sharper – like a Granny Smith – and there was some citrus there and a definite minerality as if one were sucking a cold, clean pebble from the bed of a stream – a trademark of a Prince Edward County wine.
I wish I could tell you where to find the 2008 but I think we drank the last of the vintage. It was very generously donated by Caroline Granger who founded and owns the winery. Her father had bought the property when she was a girl and she spent her summers there before growing up and becoming a fashion model and actress in Paris and New York, then a schoolteacher then a forensic accountant. In 1997, she and her three small children returned to Prince Edward County and the family property where she conceived the idea of growing vines. She planted the first 10 acres by hand – literally, when her tractor broke down – all the while studying chemistry and biology at Loyalist College. 2003 was her first harvest and, as an accountant, she couldn't resist crunching the numbers from her investment. She calculated she would have to sell each bottle for $7,000 to break even on her costs to date. Today she has 60 acres under vine and a great success on her hands.
We had tasted the bubbly in November, together with Massey's brilliant culinary director, Darlene Naranjo, and with Greg Cerson, the College steward and the man who makes our Grazing possible in every logistical way. Darlene came up with a perfect canapé to pair with the wine – a warm scone topped with a quince and green apple compote and a hint of fresh ginger. Scrumptious.
After that little appetizer we moved to the Upper Library for the first real pairing. We'd wanted to show that both Niagara and California are capable of perfumed, exotic wines beyond the usual pale. I had also thought it might be interesting to show off a Muscat from California, partly to justify the extraordinary and unprecedented infatuation that state is currently showing for the grape and also to show that not all Californian Muscats are sweet, one-dimensional, deeply tiresome wines that taste more soapy than floral and appeal mostly to people who like drinking Blush Zinfandel or are slaves to the Dark Master, Coca Cola. We found something much nicer. Uvaggio's 2010 Moscato is dry, lightweight and has a true Moscato aroma like grapes, ripe canteloupe and gardenias.
Next to this we opened a 2010 Gewurztraminer from Cave Spring Cellars, grown on the Beamsville bench in Niagara on the sloping hillsides right under the escarpment. Cave Spring's winemaker, Angelo Pavan, lets the grapes hang quite late into the harvest to build up sugar and aromatic complexity but picks while the necessary balancing acidity is still intact. It has none of the voluptuous weight of an Alsatian Gewurz but it's still decidedly seductive with aromas of elderflowers and dried rose petals. There's a little sweetness when you taste it and flavours of spiced pears and bubble gum but a lovely tangy acidity that keeps the wine honest. It opened up quite dramatically in our glasses and there were oohs and ahs all around the room, especially when I mentioned that Cave Spring had generously donated the wine for the evening.
We wanted something decadent and delicate to pair with these two wines and we came up with a milky infant of a ricotta cheese cradled in a bitter leaf, sweetened with floral-infused honey, a touch of anise and a final kiss from a rose petal – as if some wayward aunt had waved her perfumed hanky over the innocent ricotta as a blessing.
On to the Chardonnay station. When we were in the very early stages of thinking about this evening I had contacted Martin Malivoire, proprietor of Malivoire Wines on the Beamsville Bench in Niagara, to seek his advice and suggestions. He was supportive from the outset and proposed that his 2009 Moira Chardonnay might be just the wine to show how dazzling Niagara Chardonnay can be. He only makes 100 cases from the vineyard he and his partner, Moira Saganski, planted in 1995 and I was thrilled to pour it. This wine was praised by Jancis Robinson in terms that made many a Burgundian producer green with envy when she tasted it in London a couple of years ago. It's made in a cool, clean Burgundian style with some of the juice fermented in French oak barrels made for Martin by a Burgundian cooper and some aged in steel. The oak is part of the choir, not the solo performer, harmonizing with refreshing acidity and minerality and rather a yummy nose of honeysuckle, pear and lemon zest. En bouche, you find – if I may plagiarize Martin's web site – flavours of "pineapple, pear, honey and custard cream with a zesty mineral finish."
We felt this wine needed a dish of its own. Martin has since emailed me that he had opened a bottle of it for dinner on New Year's Eve, and cooked up a perfect pairing – butter-poached lobster on linguine with a lobster and tomato reduced cream sauce with roasted fennel and oven-dried tomatoes. We came up with something fairly similar – shrimp cooked in butter with tarragon and just a hint of saffron to bring out the oak.
Alongside this gem, we served the 2009 Mer Soleil, grown in the Santa Lucia Highlands of Monterey County by the Wagner family. This is a perfect example of what Californian Chardonnay makers are after these days – a site that is naturally cooled by Pacific air and ocean fog being sucked into the valley. But there's plenty of wind to keep the vines healthy and dry and a great deal of sunshine. Even 15 years ago, Californian Chardonnistas used to use so much French oak to ferment and age their wines that it ended up tasting like pineapple juice sucked through a straw from an old leather boot. The Australians were doing the same. Most of them have moved on. And yet this wine seemed undeniably oaky after the chic and taut Malivoire, full of spicy vanilla aromas along with hay and honey – and Mr Wagner also finds Meyer lemon on the nose but that may be the power of suggestion since his vineyards are surrounded by lemon groves. The oak is certainly there when you taste but, in the mouth, the wine is surprisingly delicate and not full-bodied at all – just a delightful and easy-going Chardonnay with an adorable smile… Darlene found a terrific match with a gratin of potatoes with molten Emmenthal cheese and lemon thyme cream.
Our third station was devoted to Pinot Noir, indubitably Ontario's most promising red. There are some thoroughbred beauties strutting out of Prince Edward County, where the soil is almost identical to the Cote d'Or, and now that the vines there are reaching maturity, the Pinots are getting more interesting every year. But there are also some spectacular versions from Niagara's benchlands and our Pinot Noir was from Tawse – voted the Canadian Winery of the Year by Wine Access magazine for an astonishing three years in a row – 2010, 2011 and 2012! Moray Tawse makes several Pinots from various vineyards. We tasted the Growers Blend from the long, hot 2010 vintage – a year which gave delicious concentration and complexity to the wine. From the vast spectrum of potential aromas Pinot Noir offers we found ripe cherries and blackberries with a hint of violets and some earthy, truffly, mushroomy forest floor background.
Our Californian Pinot came from Kenwood (the 2010) and was a good one, typical of what can be achieved down there now that winemakers have stopped manhandling the fruit as if it were Cabernet Sauvignon. So many Californian Pinots basically taste like raspberry juice with streaks of spice added by ageing in oak. This one was much better integrated and more interesting, grown in the Russian River valley of Sonoma – relatively cool and close to the ocean – and the winemaker decided to add 1% Syrah to the mix to add complexity and body and probably a bit of extra colour. Is that cheating? Not if it improves the wine. We found the nose to be a bowl of fruit – raspberries and strawberry jam, Ocean Spray cranberry cocktail – even a hint of Ribena. The taste was more complex – refreshing, suprisingly tannic in the way cranberries are and though there wasn't any sense of a barnyard or those forest floor mushrooms there was a pleasant background of cinnamon, nutmeg and black pepper. I urged our guests to go back and forth between the two, looking for the difference that climate can make – especially to the intensity of the aromatics and the underlying acidic structure. The Californian is cheerful, likeable wine – very easy to spend an hour with – but if you want long involved conversation deep into the night, the Tawse was the Pinot to choose. And to eat? Darlene prepared a splendid dish to go with both wines – slow-roasted pork topped with a mushroom brunoise in a dried cherry and pomegranate marinade.
I suppose the area where the biggest difference between Ontario and California can be seen is in the category of Big Red Wines – especially Cabernets. We can get some really good colour and intensity from C Franc in a long, hot year – but perhaps we should be looking for supple strength rather than brute force. For our Ontario red we left the benchlands and moved down to the plain – the Niagara Lakeshore appellation that lies around the road from St. Catharine's to Niagara on the Lake. Like Malivoire and Tawse, Stratus is a brilliantly conceived winery, utterly eco-friendly, gravity-driven, so the wines aren't constantly being pumped around and stressed. The vineyards there were planted with the deliberate knowledge that the principal wines made were going to be blends – the speciality of winemaker J-L Groux, a man of professorial intellect and a thorough individualist. We tasted the 2007 Stratus Red which is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot – all three mainstays of Bordeaux of course – with a little Burgundian Gamay added – something you would most decidedly not find in a Bordeaux. 2007 was another of those long, hot summers in Ontario when Cabernet Sauvignon was able to ripen properly – which is not always the case here in cool years. J-L gave the components 644 days ageing in French oak barrels – 88% of them new ones. Then he chose the barrels he liked best (the rest went into Stratus's second wine, called Wildass). The '07 Stratus Red was finally released in 2010 and it proved to be a super, elegant wine that deserves the most concentrated appreciation. It's so smooth and well-integrated that it's actually quite hard to analyze! There's a lovely juicy, round acidity and all sorts of rich, ripe, sleek black-fruit flavours right in the centre of the palate. And though it's more than five years old now, it still tastes marvellously vibrant and young.
Our Californian Big Red was the 2009 Ridge Estate Cabernet Sauvignon grown in the Santa Cruz Mountains. The name is a tad misleading as it's also a blend, containing 23% Merlot to soften and humanize the dark, disapproving, rather austere frown of the Cabernet. These vineyards were planted in the 1960s and their roots grow deep, which adds all sorts of nuances to the wine. 2009 was also a summer of heat waves in California – one after the other – and we could taste the ripeness of the fruit. The Ridge is just reaching its peak now and it met with universal approval – not too extracted or jammy but huge, full-bodied and powerful. The tannins were smoothing out but there was plenty of acidity tucked away behind the tell-tale Cab Sauv blackcurrant and the aromas of black tea, fennel, brambles and cigar boxes.
We paired both reds with a cassoulet prepared with double-smoked bacon lardons and wild boar sausages made for us especially by Peter Sanagan at Sanagan's Meat Locker in Kensington Market – (my local and therefore my nomination for Toronto's best butcher's shop). My favourite cassoulet wine is an inky black Fitou from Roussillon, tasting of charcoal and liquorice and sinful mid-afternoons. I once drank such a wine with a magnificent cassoulet made by the wives of the vineyard workers of Carcasonne and it was a humbling experience. I made the mistake of asking for seconds and my Oliver Twist-like presumptuousness ruined me for the rest of the week. At Massey, no such Armageddon occurred – but I think the Ridge worked better with the cassoulet than the Stratus. Darlene also served some mimolette cheese, gouged à la minute. I am on record as saying this is my favourite cheese in the world.
And so to our finale. We had thought about presenting an Ontario Icewine but we figured everyone already knew what they're like. So, to bring symmetry to an evening that began with a lone Ontario bubbly we ended with a lone Californian sticky, another Muscat but made from a different kind of Muscat than the dry Moscato we tried earlier. This particular grape is called Orange Muscat and its aroma is like apricots and the orange flower water that barefooted street-children sell you in Marakesh. As far as I know only one producer makes it – a couple called Andrew and Laurel Quady who live in Madera in the San Joaquin Valley. They had experimented with making their own port during the 1970s – they rather cleverly called it Starboard – but in 1980 they came up with the fortified Orange Muscat they call Essensia and it became an instant cult hit among dessert wine lovers. They have continued to experiment and these days Essensia also contains a few percentage points of Muscat Canelli which enhances the citrus character of the wine and a tiny bit of Malvasia Bianca which boosts and complicates the floral aroma. This is really one of those wines that takes the place of dessert but the idea of pairing it with a final treat was irresistible – some crystallized orange peel dipped in dark chocolate.
And that was our evening. It was certainly a wonderful occasion for me because my son is currently a Junior Fellow at the College and he came to the Grazing as my guest. Although Massey is one of the planet's most enlightened and stimulating educational environments, that night we were not really there to learn. Our sole purpose was more simple and more profound – the clear-eyed, utterly single-minded quest for shameless hedonistic pleasure.
SOUPSTOCK, baby! Yeah!
It was the topic of the morning the other day as we sat in the departure lounge of Regina International Airport: the great gathering of Soupstock down in Woodbine Park in the Beach (or Beaches, if you prefer) on Sunday, October 21st. It is going to be astonishing! A cross between last year's Foodstock and the perennial fundraiser Empty Bowls, with over 170 chefs gathering to offer soup to the multitudes, it could be the largest-ever culinary protest in the world. The purpose, if you haven't heard, is to protest against the proposed Mega-Quarry north of Toronto. I really think we all have to go and be counted amongst the righteous. Or face the puzzled frowns of our unborn children when they ask what we did to stop the Sons of Fomor from destroying our beautiful province. Do you want this farmland to end up looking like the Tar Sands of Alberta? Money's lovely, of course, but some things are more important.
Now here are the official messages from people who are already doing their bit.
"While Foodstock was amazing, it only whet our appetite for something even bigger," says Chef Michael Stadtlander from the Canadian Chefs' Congress, which is co-hosting the event with the David Suzuki Foundation. "Soupstock is going to be the culinary celebration of the year; delicious, huge and truly inspiring." Joining Chef Stadtlander are well-known culinary champions like Lynn Crawford, Jamie Kennedy, Brad Long and Donna Dooher. Up-and-coming chefs like Jon Pong of Hoof Raw Bar, Craig Harding of Campagnolo, and Calgary's Connie DeSousa of Charcut, will also showcase their talents.
"By participating in Soupstock we hope to motivate Torontonians to join the inspiring movement to stop the Mega-Quarry and protect our precious headwaters and farmland," says Chef Jamie Kennedy of Jamie Kennedy Kitchens. Chefs have volunteered to concoct original soup creations for Soupstock that celebrate the Melancthon region's rich agricultural, cultural and natural history. In addition to culinary star power, local Ontario producers are donating the produce to be used by the chefs in the soups.
"It's exciting to see our local farmers matching the incredible generosity of the chefs by donating fresh ingredients for Soupstock," says Dr Faisal Moola from the David Suzuki Foundation. "From beets and bones to potatoes and dairy, these producers are kindly sharing their bounty and making the event a true celebration of local food."
The mega-culinary event hopes to raise awareness about the need to stop the Highland Companies' proposed limestone Mega-Quarry in the Township of Melancthon just 100 kilometres northwest of Toronto. The Mega-Quarry would permanently destroy more than 2,300 acres (930 hectares) of the best potato farmland in Ontario. The company is backed by a $25?billion Boston hedge fund and has proposed to blast a pit deeper than Niagara Falls in a landscape of great agricultural, cultural and ecological importance. The Mega-Quarry would require 600-million litres of water to be pumped out of the pit each day in perpetuity. Up to one million Ontarians downstream rely on this water. Thanks to a growing community of support to stop the Mega-Quarry, last fall the Ontario government ordered the province's first Environmental Assessment of a quarry application. Of course, we have no actual government now, so I'm not sure how that will pan out.
Funds raised at Soupstock will be used to continue building a community of support to stop the controversial Mega-Quarry and support other environmental and food-related issues. For more information, please visit www.soupstock.ca, or contact: Jode Roberts, David Suzuki Foundation 647 456 9752 cell, firstname.lastname@example.com.
The Great Chowder Chowdown
Here's a delicious way to show support for Ocean Wise's ongoing campaign for sustainable seafood: the 2012 Vancouver Aquarium Ocean Wise Chowder Chowdown! It's taking place at the Fairmont Royal York, Toronto, on November 21 and promises to be a sell-out, so grabbing a ticket now is a smart decision. There will be 13 competitors serving up their own chowder creations – all of them local chefs who support the Ocean Wise initiative – and it's a strong field:
· Chef Albert Ponzo | Le Select Bistro
· Chef Patrick McMurray | Starfish Oyster Bed and Grill
· Chef Shaun Edmonstone | Bruce Wine Bar
· Chef David Kokai | Loic Gourmet
· Chef Morgan Wilson | Trios Bistro at the Toronto Downtown Marriott Eaton Centre
· Chef Amira Becarevic | EPIC at the Fairmont Royal York
· Chef Daiji Tanaka | Hapa Izakaya
· Chef Kristin Donovan | Hooked
· Chef Frank Byrne | Fishbar
· Chef Thomas Heitz | Port Restaurant
· Chef Reuben Major | Earls Kitchen and Bar
· Chef Alexandra Gaponovitch | Calphalon Culinary Centre
· Chef Stacey Blois | Western University Canada
As if that line-up isn't enough, the judges for the event include a number of famous faces – Anthony Walsh, Jamie Kennedy, Carl Heinrich (who won Top Chef Canada 2), Rebecca LeHeup of Ontario Culinary Tourism Alliance, and Micah Donovan of The Food Jammers. Of course, there will also be a People's Choice award.
"This friendly, but competitive, cook-off brings together 13 of Toronto's top chefs as they showcase their original ocean-friendly seafood chowders, paired with craft beer, at this fun and delicious consumer event," says Mike McDermid, Vancouver Aquarium's Ocean Wise partner relations manager. "The winner will be crowned 2012 Ocean Wise Chowder Chowdown Champion."
Tickets are $45 for adults, or $40 for students, and are available at vanaqua.org/chowder-chowdown.
Coronation Day
To Ottawa for the coronation of Chef Marc Lepine of Atelier as Canadian Culinary Champion – a joyful and delicious evening. If you missed the competition last February, Lepine was a very worthy champion who leaped into the lead during the first of the three contests (the Wine Matching contest) and never stumbled. It was a strong field and all the chefs were on top form but Lepine was simply on fire. It was like watching Andy Murray in the Olympic finals – no one was going to keep him from that gold medal! The verdict among the judges was unanimous and a worthy Champion was celebrated.
On Tuesday last, we held the actual coronation, the traditional launch to the next Gold Medal Plates campaign. The trophy was presented before a small crowd of media, VIPs and all the Gold Medal Plates Ottawa-Gatineau judges who had taken Marc Lepine to the podium in last year's regional event. Cameras flashed, glasses were raised and the general mood was one of undimmed merriment and congratulation.
Lepine and his team had generously offered to cook for some of us so we duly sat down. Those who had eaten at Atelier before were just as full of anticipatory excitement as those of us who had not. I wasn't sure what to expect – a couple of apps? In the end we were treated to a 14-course dinner of extraordinary quality.
But first, a word about the restaurant. There is no name on the door of the low, detached building at 540 Rochester Street, Ottawa (613 321 3537). The windows are guarded by a fashionably rusted metal grill and there are rough stones laid around the base of the façade. Inside is a tiny room with grey walls hung with very small framed paintings done by Chef's daughter when she was five years old. The wee room seats 22, mostly in huge, cream-coloured leather armchairs that are wonderfully comfortable. I counted 5 people in the kitchen and three servers – a ratio of staff to customers that promises much but must challenge the restaurant's profitability. Interestingly, there is no actual stove in the kitchen. "He uses induction, and circulators, and sometimes a blowtorch or a soldering iron as a heat source," someone mentioned.
Not to mention a warm sense of humour. The first canape to be passed among the little throng was an empty shot glass. Not quite empty: there was a tiny pinch of dark dust at the bottom. We were instructed to down it in one. Our mouths tasted gin and tonic.
Then there were wobbly brown bubbbles that burst into liquid gazpacho in our mouths. Confited quail legs coated in prune purée (the soft, seasoned flesh sliding from the bone between our lips). A popsicle of frozen yoghurt that wasn't sweet at all, just a brilliant palate cleanser.
Lepine was a stagiere at Alinea in Chicago a few years ago. Clearly, it was a highly influential experience. I have eaten in the restaurants of several Grant Achatz alumni. Though Lepine doesn't have a kitchen brigade of 50, he comes closest to Achatz's aesthetic of surprise, wit, true flavours, wry juxtapositions and unexpected harmonies.
Lepine's dishes all have amusing names, apparently chosen from suggestions offered by the team in the kitchen. The best was the last course, involving mango as purèe, jelly and as a dehydrated pickle paired with lemon balm, cardamom ice cream and fried bread covered with saffron syrup. The dish is called "A Mangoes Into a Bar" – which is great. But I'm jumping ahead.
The problem for the critic is that each of the 14 courses involves at least 14 ingredients and a dozen different techniques, some molecular, some not, others more a matter of studiously letting something like a marigold leaf or a tiny yellow chili appear entirely unadulterated. I'm sitting here looking at my laborious notes and realizing that listing a hundred flavourful grace notes isn't really going to give much of an impression. The pictures show how stunning the dishes looked and perhaps you can see the little coloured dots and moments of pale powder and minuscule dice made of jelly. Analysis is probably not the right response (though I think Lepine appreciates the awe of the ingredient-nerd). It's the same with Susur Lee and Claudio Aprile in toronto – and maybe Grant Achatz, too. They are magicians who would rather the audience sat back and were amazed than bent forward, squinting, to try and understand the sleight of hand. But let's look closely at one or two plates and see if we can see what's going on.
Here's the dish called "Smoke," which arrives under a glass cloche filled with applewood smoke that is whisked away, perfuming the dining room. On the plate is a PERFECT piece of Quebec bison, cooked sous vide for half an hour at 52oC the pan-seared. The meat is heavenly – juicy and red with a faint flavour of woodsmoke. Beside it is a teaspoonful of crumbled fried potato, like the sort of pan-roasted breadcrumbs my mum used to serve with gamebirds. A finger of deep-fried French toast sings a similar song (and what a good idea for breakfast!). there's a sautéed radish, some white drops of onion soubise, a dollop of ground pink peppercorn mustard, three salt-cured grapes that have the texture of cherries and a fine tarragon powder. The dark smooth sauce at the top of the plate is a liquidized boudin noir – rather an extravagant way to make gravy but it tasted amazing. A single marigold leaf was the token green on the plate. Busy? Yes. Crowded? No. And the bison's role as star of the show was never jeopardized.
"Give Peas a Chance" comes from a less multi-dimensional place – almost an experiment to see what can be done with something as simple as a pea, the better to express its essential peaness. It begins with solids in a bowl – fresh little peas, chunks of sweet pea meringue, and more pea meringue crushed to powder. A smear of crème fraiche up the side of the bowl lets pea tendrils climb almost vertically from the tiny pool of pea purèe at its base. Slices of green grapes cling to the slope; a morain of frozen green apple snow brings sharp acidity. And see the golden cubes of apple cider jelly! They add a different sweetness to that of the green peas, and a different kind of tang to the green apple's tartness. Now the waiter pours on a chilled pea soup – thick and green as Wiberg's pine essence for the bath, sleek as paint. The dilemma is whether to scoop a bit of everything greedily into the spoon or try to pick out the different components, as curiosity demands. Either way, it's absolutely delicious.
Those are just two moments from the evening. "Sebastien and Pinchy" featured lobster and crab. "Piggie Smalls" showed off piglet tenderloin with blowtorched corn, pickled chanterelles, a powder made of ramps and truffle oil, and umpteen other nuanced details.
What fun it all was.
On Monday, we begin this year's cycle of Gold Medal Plates events with a chauffeur-driven judges' day visiting our competing Toronto chefs and tasting their dishes – all in lieu of a gala this year. Then it's on to Regina for the great party on October 11. I can't wait.
Olympic report
What fun the Olympic games were! London looked absolutely splendid, everything worked and while Canada didn't do quite as well as we all hoped, we matched the total number of our Beijing medal haul. I was there to help make sure the Gold Medal Plates guests had a lovely time (though our event experts Lisa Pasin and Cressida Raffin did all the heavy social lifting and organizing) but ended up having a very cool fortnight myself, hanging out with the likes of Jim Cuddy, Marnie McBean, Adam Kreek and Kyle Shewfelt. We were down at Eton Dorney to see Adam Van Kouverden win a magnificent silver and Mark Oldershaw an unexpected and valiant bronze (two medals in the space of 40 minutes) and though I regret the pork and chili sausage I purchased behind the stands it was a great day in all other respects. We had been in the stands beside the Serpentine the day before when our dear friend Simon Whitfield swam so brilliantly then came a terrible cropper on his bike. His mother and his wife were very brave.
As far as restaurants went, I think my recommendations went down well. Excellent modern Indian food at Trishna. Smashing canapés and cod at the Admiral Codrington. And three unforgettable pub crawls thanks to my friend Dr. Kit Barton, a professor at Regent's College London who knows more about pubs and beer than anyone I have ever met. We started at Ye Old Cheshire Cheese on Fleet Street, moved on to the Cockpit (a real neighbourhood pub where the bellringers of St. Paul's cathedral come to drink on Christmas Day). Then across the Millennium Bridge to The Rake (320 different beers and an outcry from behind the bar when someone asked for a Guinness), finishing up in Borough Market at The Market Porter. Dr. Draw was our troubadour, improvising abstract, pagan music on his violin in the ancient lanes and yards of the City and delighting the crowd in the Porter.
The tubes were like saunas, the cabbies grumbled that business was down, but everyone else agreed that for a fortnight London was generous and merry and astonishingly friendly. Everywhere we went in our patriotic red and white, the Gamesmaker volunteers called out "Hello Canada!" and we felt entirely welcome. I wanted the Games to go on forever.


text:
Sirius, Zynga, Apple: Tech Premarket
NEW YORK ( TheStreet) -- Sirius XM (SIRI) was a big mover in premarket trading on Thursday, gaining 2.17% to reach $2.83, after the company announced a $2 billion share repurchase and special cash dividend.
The satellite radio giant was also the most active premarket Nasdaq stock on share volume of 25,282,546.
Zynga (ZNGA) was also a big mover before market open, gaining 7.76% to $2.50, after the company moved closer to the world of Real Money Games (RMG). On Wednesday, the social gaming specialist revealed that it has filed its application for a Preliminary Finding of Suitability from the Nevada Gaming Control Board.
"This filing continues our strategic effort to enter regulated RMG markets in a prudent way," said Barry Cottle, Zynga's chief revenue officer, in a statement emailed to TheStreet. "We anticipate that the process will take approximately 12 to 18 months to complete."The San Francisco-based company was another active premarket Nasdaq stock on share volume of 1,484,550. Vodafone (VOD) shares gained 0.97% to reach $25.92 early on Thursday, while Apple's (AAPL) stock slipped 1.48% to $530.83. In an interview with NBC's Brian Williams, which will air on Thursday, Apple CEO Tim Cook hinted at the company's television plans. "When I go into my living room and turn on the TV, I feel like I have gone backwards in time by 20 to 30 years," Cook said. "It's an area of intense interest. I can't say more than that." --Written by James Rogers in New York. Follow @jamesjrogers >To submit a news tip, send an email to: email@example.com.
Select the service that is right for you!COMPARE ALL SERVICES
Action Alerts PLUSTry it NOW
Jim Cramer and Stephanie Link actively manage a real portfolio and reveal their money management tactics while giving advanced notice before every trade.
Product Features:
- $2.5+ million portfolio
- Large-cap and dividend focus
- Intraday trade alerts from Cramer
- Weekly roundups
TheStreet Quant RatingsTry it NOW
Only $49.95/yr
Access the tool that DOMINATES the Russell 2000 and the S&P 500.
Product Features:
- Buy, hold, or sell recommendations for over 4,300 stocks
- Unlimited research reports on your favorite stocks
- A custom stock screener
- Upgrade/downgrade alerts
Stocks Under $10Try it NOW
David Peltier, uncovers low dollar stocks with extraordinary upside potential that are flying under Wall Street's radar.
Product Features:
- Model portfolio
- Stocks trading below $10
- Intraday trade alerts
- Weekly roundups
Dividend Stock AdvisorTry it NOW
Jim Cramer's protege, David Peltier, identifies the best of breed dividend stocks that will pay a reliable AND significant income stream.
Product Features:
- Diversified model portfolio of dividend stocks
- Alerts when market news affect the portfolio
- Bi-weekly updates with exact steps to take - BUY, HOLD, SELL
Real Money ProTry it NOW
All of Real Money, plus 15 more of Wall Street's sharpest minds delivering actionable trading ideas, a comprehensive look at the market, and fundamental and technical analysis.
Product Features:
- Real Money + Doug Kass Plus 15 more Wall Street Pros
- Intraday commentary & news
- Ultra-actionable trading ideas
Options ProfitsTry it NOW
Our options trading pros provide daily market commentary and over 100 monthly option trading ideas and strategies to help you become a well-seasoned trader.
Product Features:
- 100+ monthly options trading ideas
- Actionable options commentary & news
- Real-time trading community
- Options TV

subset: commoncrawl


text:
"Knitting and Crochet Patterns from Red Heart Yarn" eBook
We are adding the craft to your Craft Projects.
The project was added to your Craft Projects.
Click here to view your Craft Projects.
With autumn quickly approaching, Red Heart Yarn presents this collection of fun crochet and knitting patterns. With patterns for afghans, sweaters, hats, scarves and more, this eBook is a great resource for your favorite hobby. With 9 crochet patterns and 10 knitting patterns, you are sure to find just the thing for your next autumn project.
Find quick and easy patterns and great homemade gifts for any occasion. Since Red Heart recognizes that many crafters care deeply about the environment, nearly half of these patterns call for eco-friendly yarn. In addition, you can use the Eco-Friendly Bag Crochet Pattern (pg. 15) to make a reusable bag for trips to the market and avoid accumulating wasteful plastic bags.
Download the Red Heart Yarn eBook for FREE now! [pdf]
Included in this eBook:
Crochet Patterns
Flower Afghan (pg. 11)- Crochet a series of flower motifs with fun popcorn stitches for this intermediate afghan crochet pattern.
Ruffle Purse (pg. 17)- Feminine ruffles circle this bohemian-chic purse. Crochet this easy purse in eco-friendly yarn.
Knitting Patterns
Cabled Poncho (pg. 25)- With less seaming than a sweater, this knit poncho is a delight to make. Cables make this a challenging intermediate knitting pattern.
Sock Monkey (pg. 34)- Knit up a fun sock monkey for a kid or adult complete with hat and scarf.
Eco-Friendly Patterns
Soft Check Scarf (pg. 9)- This clever crochet scarf features two slits to pull the scarf through and secure around the neck. Crochet in soft, eco-friendly Bamboo Wool.
Floppy Hat (pg. 22)- This hat is quick and easy to knit with a simple folded construction. A twisted rib pattern in this hat knitting pattern adds great texture.
Download the Red Heart Yarn eBook for FREE now! [pdf]
For help downloading our eBooks, see our eBook Help Document.
Your Recently Viewed Projects
Love these projects? Get MORE delivered to your Inbox – FREE Click Here!
What's Hot
- 53 Free Scarf Knitting Patterns
- 27 Quick and Easy Free Knitting Patterns and Beginner Help
- Glamorous Coat
- Learn How to Knit for Beginners: 27 Easy Knitting Patterns eBook
- 13 Favorite Free Shawl and Poncho Knitting Patterns
- 15 Free Knitting Patterns for Cold Weather + 4 More Patterns
- Knitting Pattern Central: 614 Cool Knitting Patterns
- Pink Ribbed Knit Vest
- 15 Easy Lace Knitting Patterns + 6 New Tutorials
- "24 Quick and Easy Knitting Patterns" eBook
Something worth saving?
- SAVE all your favorite crafts
- ADD personal notes
- QUICKLY reference your crafts
Free eBooks
- 14 New Year's Eve Party Ideas, Recipes, Drinks & Decorations
- 16 Angel Crafts to Make: Homemade Christmas Ornaments & Decorations
- 18 Homemade Christmas Decorations: How to Make Christmas Decorations
- 23 Gingerbread House Designs and Recipes
- 25 Cool Things to Do with Wine Bottles
- 26 Christmas Craft Ideas: Ornaments, Decorations, and Homemade Gifts for Christmas
- 34 Holiday Ideas for Gifts in a Jar
- Homemade Christmas Gifts: 14 Gift Ideas & DIY Home Dcor
- Jolly Holidays: 15 Free Knit and Crochet Gifts and Holiday Projects
- Santa's Guide to Easy Christmas Crafts for Kids
Our Newest Projects & Articles
- Recycled Detergent Lid Pincushion
- Ombre Tie Dye Shirt Wall Art
- Beaded Crochet Choker
- Crochet Dog Doo Doo Bag Holder
- Baby Heart Crochet Beanie
- Funky Crochet Earbud Wrap
- Ariel's Beaded Crochet Headband
- Knitted Plastic Bag Dispenser
- Last-Minute T-Shirt Necklace
- Perfectly Pretty Crochet Purse Pattern


text:
"I propose the following character sequence for joke markers: :-)," wrote Fahlman. "Read it sideways."full story
Wow! I wouldn't have thought there was a lot of online electronic communication in 1982!
When I got my first email address in 1992 I was the first of my friends to have an email address. of course that severely limited who I could actually email.
I'm Starr Cliff. A domestically-challenged mom, climbing over mountains of laundry to bring you my stray observations and amusing stories about my kids. (more)


text:
Trinidad & Tobago Newsday article.
PORT OF SPAIN, TRINIDAD - Giant slayers Barrackpore will do battle against Vishnu Boys in the battle of the Championship teams for a chance to advance to the final of the PowerGen Secondary Schools Cricket League (SSCL) Intercol when they clash in the semi-final at the Balmain cricket ground...
Trinidad & Tobago Newsday article.
PORT OF SPAIN, TRINIDAD - Powergen inched closer towards dethroning Queen's Park as the Trinidad and Tobago Cricket Board (TTCB) National League Premier Division champions yesterday.
The Penal-based squad, who were the leaders entering Round Ten (the...
Guyana Times article.
GEORGETOWN, GUYANA - A brilliant all-round performance from Mark "Manja" Malone spurred Enmore Masters to a 26-run win over Superior Woods Success Masters in a feature over-40 softball match at the Enmore Community Centre ground on Sunday.
Batting first in the 15-over...
Guyana Chronicle article.
GEORGETOWN, GUYANA - Thanks to Shimron Hetmyer's whirlwind 74, Memorex XI defeated national 10/10 champions Regal XI by two wickets at the Everest Cricket Club ground yesterday evening, to take the inaugural Georgetown Softball Cricket League (GSCL) organized 12/12 championships and $600,000 first placed prize.
Trinidad Guardian article.
PORT OF SPAIN, TRINIDAD - Left arm spin bowler Kavesh Kantasingh took Powergen one step closer to the National League Premier Division title yesterday with a 63 run win over Alescon Comets at Syne Village, Penal.
Kantasingh's nine wickets in the match and captain...


text:
Christmas Gifts
- Personalized Gifts Make Your Gift Truly Memorable.
- Corporate Gifts Made Easy Easy to Order, Always Impressive.
- Gifts Under $50
We recognize that San Antonio is a unique locality, with it's own identity and culture. For your convenience, our preferred network of Florists San Antonio page is linked to others with more information pertaining to local attractions, merchants, and other useful information regarding San Antonio. Our offerings include superior quality flowers, roses, floral arrangements, plants, balloons and more. Same day delivery is available if you place your order by 2pm in your recipient's time zone, M-F and by 1pm on Saturday. To see if Sunday delivery is available in your area please contact customer service. GiftTree's preferred local florists San Antonio service can take your gift giving to another level. A gift of flowers from our preferred local florists San Antonio Service is elegant, fresh, and symbolic of life. Leave it up to our preferred florists San Antonio delivery service to carry your message along with these exquisite bouquets to anyone in the San Antonio area. And as with all GiftTree products, your total satisfaction is guaranteed with any purchase from our partnering Florists San Antonio service. So order your gifts with confidence. GiftTree's preferred partnering Florists San Antonio ensures total satisfaction and quick delivery on every order!
In addition to Florists San Antonio, GiftTree offers gift ideas for every important occasion, making your online gift shopping a successful and rewarding experience. So whether you're looking for a florist in San Antonio to handle your flower delivery San Antonio selection, or your flowers San Antonio order, or looking for San Antonio gift baskets, the Florist San Antonio Shop, San Antonio fruit baskets, San Antonio florists, or even Florists San Antonio, San Antonio flowers, San Antonio balloons, or need San Antonio flower delivery from a San Antonio florist, GiftTree provides the elegant solution.
Quick San Antonio Shopping Fact:
With its rich ethnic heritage, this city is a wonderful place to buy Mexican imports, most of them inexpensive and many of high quality. A good number of San Antonio's shopping options are centered around the popular River Walk area that winds through downtown. There you'll find plenty of restaurants and bars that make perfect pit stops as you stroll from one shop to the next.*


text:
ORHS Tennis - Boys & Girls
For a list of this year's athletes,
please see our "Roster" page.
Link at top.
The Tennis Team end-of-season banquet will be held on Wednesday May 14 at 6:00 PM in the ORHS cafeteria. The food will be catered by Buddy's Bar-b-q. The cost is $7/person, but the coaches and senior players do not have to pay. We ask the boys to bring one bag of your favorite chips, and ask the girls to bring something for dessert. Please RSVP by Wednesday May 7 to let us know how many members of your family plan to attend, and if there are any dietary restrictions (allergies, religious restrictions, vegetarian, etc...). Plan to pay on the night of the banquet with cash (exact change, please!) or by check made payable to ORHS Tennis Boosters.
We look forward to seeing you on the 14th as we celebrate an outstanding tennis season!
Best Regards,
ORHS Tennis Boosters
Copyright © 2014 Oak Ridge High School


text: Dadun Collection: http://hdl.handle.net/10171/18925 2014-12-22T00:05:06Z Functional benefits of PLGA particulates carrying VEGF and CoQ10 in an animal of myocardial ischemia http://hdl.handle.net/10171/36746 Title: Functional benefits of PLGA particulates carrying VEGF and CoQ10 in an animal of myocardial ischemia Abstract: Myocardial ischemia (MI) remains one of the leading causes of death worldwide. Angiogenic therapy with the vascular endothelial growth factor (VEGF) is a promising strategy to overcome hypoxia and its consequences. However, from the clinical data it is clear that fulfillment of the potential of VEGF warrants a better delivery strategy. On the other hand, the compelling evidences of the role of oxidative stress in diseases like MI encourage the use of antioxidant agents. Coenzyme Q10 (CoQ10) due to its role in the electron transport chain in the mitochondria seems to be a good candidate to manage MI but is associated with poor biopharmaceutical properties seeking better delivery approaches. The female Sprague Dawley rats were induced MI and were followed up with VEGF microparticles intramyocardially and CoQ10 nanoparticles orally or their combination with appropriate controls. Cardiac function was assessed by measuring ejection fraction before and after three months of therapy. Results demonstrate significant improvement in the ejection fraction after three months with both treatment forms individually; however the combination therapy failed to offer any synergism. In conclusion, VEGF microparticles and CoQ10 nanoparticles can be considered as promising strategies for managing MI. 2013-01-01T00:00:00Z Aberrant DNA methylation profile of chronic and transformed classic Philadelphia-negative myeloproliferative neoplasms http://hdl.handle.net/10171/36425 Title: Aberrant DNA methylation profile of chronic and transformed classic Philadelphia-negative myeloproliferative neoplasms Abstract: Most DNA methylation studies in classic Philadelphia-negative myeloproliferative neoplasms have been performed on a gene-by-gene basis. Therefore, a more comprehensive methylation profiling is needed to study the implications of this epigenetic marker in myeloproliferative neoplasms. Here, we have analyzed 71 chronic (24 polycythemia vera, 23 essential thrombocythemia and 24 primary myelofibrosis) and 13 transformed myeloproliferative neoplasms using genome-wide DNA methylation arrays. The three types of chronic Philadelphia-negative myeloproliferative neoplasms showed a similar aberrant DNA methylation pattern when compared to control samples. Differentially methylated regions were enriched in a gene network centered on the NF-κB pathway, indicating that they may be involved in the pathogenesis of these diseases. In the case of transformed myeloproliferative neoplasms, we detected an increased number of differentially methylated regions with respect to chronic myeloproliferative neoplasms. Interestingly, these genes were enriched in a list of differentially methylated regions in primary acute myeloid leukemia and in a gene network centered around the IFN pathway. Our results suggest that alterations in the DNA methylation landscape play an important role in the pathogenesis and leukemic transformation of myeloproliferative neoplasms. The therapeutic modulation of epigenetically-deregulated pathways may allow us to design targeted therapies for these patients. 2013-09-01T00:00:00Z Mesenchymal stem cells expanded in vitro with human serum for the treatment of acute and chronic graft-versus-host disease: results of a phase I/II clinical trial http://hdl.handle.net/10171/36422 Title: Mesenchymal stem cells expanded in vitro with human serum for the treatment of acute and chronic graft-versus-host disease: results of a phase I/II clinical trial Abstract: This trial evaluated the feasibility and efficacy of the infusion of mesenchymal stem cells expanded using human serum for the treatment of refractory acute or chronic graft-versus-host disease. Twenty-eight expansions were started. In 22, a minimum of more than 1 x 10⁶ mesenchymal stem cells/kg were obtained after a median of 26 days; this threshold was not obtained in the remaining cases. Ten patients received cells for the treatment of refractory or relapsed acute graft-versus-host disease and 8 for chronic disease. One patient treated for acute graft-versus-host disease obtained a complete response, 6 had a partial response and 3 did not respond. One of the chronic patients achieved complete remision, 3 a partial response, and 4 did not respond. The current study supports the use of this approach in less heavily treated patients for both acute and chronic graft-versus-host disease. The trial has been registered at ClinicalTrials.gov: identifier NCT00447460. 2011-07-01T00:00:00Z Bortezomib just for induction or also for maintenance in myeloma patients with renal impairment? http://hdl.handle.net/10171/36415 Title: Bortezomib just for induction or also for maintenance in myeloma patients with renal impairment? Abstract: Bortezomib before and after autologous stem cell transplantation overcomes the negative prognostic impact of renal impairment in newly diagnosed multiple myeloma: a subgroup analysis from the HOVON-65/GMMG-HD4 trial. 2014-01-01T00:00:00Z


text:
Meeting Minutes
American Library Association, Student Chapter
Executive Board and Committee Chairs Meeting
January 28, 2008
3:00 PM, LIS Conference Room
In Attendance: Eric Leong, Andrew Weiss, Jennifer Crowther, Kale Kingsbury, Dr. Andrew Wertheimer, Karen Brown, Lesley Parilla, Simi Singh, Emma Panui
I. Approval of Minutes (Eric)
- Minutes from previous meeting approved; no questions or comments at this time.
II. Officer Reports
A. President's Report (Eric)
1. New members
- One new member has joined ALA-SC so far this semester.
2. Faculty Meetings Representative
- Kale has agreed to serve as ALA-SC's representative at LIS Faculty Meetings this semester.
3. Upcoming Officer Elections
- ALA-SC Officer elections for the next academic year will be coming up in April
- Current members should begin thinking about whether or not they would like to serve as President, Vice-President, Treasurer, or Secretary next year.
B. Vice President's Report (Andrew)
- Vice President was recently
notified of the Application for
- Applications are due by Friday, February 1st.
- Funding goes towards supporting organization events, but generally requires event to be for the good of the campus as a whole.
C. Treasurer's Report (Jennifer)
1. Fiscal statements
-Treasurer has received the new statements; they just need to be reviewed.
2. Transition of authority
- In response to a query from Dr. Wertheimer, Treasurer confirmed that the matter of the change in signature for banking purposes has already been taken care of.
D. Secretary's Report (Kale)
1. Faculty Meeting
- Secretary attended faculty meeting on Friday, January 25th.
- Informed LIS faculty of change in ALA-SC's Treasurer (Nadia to Jennifer), last semester's fundraising project (Mugs), and date of organization's first meeting of the semester.
III. Committee Reports
A. Social Committee (Eric / Simi)
1. Ice Cream Social
a. Date / Time
- President suggested holding event on a Thursday, preferably between 4:00PM and 5:00PM; reasoning being the ability for students finishing LIS 610 and going to LIS 605 to attend.
- Members agreed, and inquired as to exact date.
- President initially considering next week Thursday, February 7th.
- President will look into reserving room; requested Social Chair's assistance in looking at dates and reserving rooms.
b. Receipts
- Dr. Wertheimer advised Board to save receipts for this function.
- Advisor also inquired as to the status of submission of receipts for previous events.
c. Supplies
- President asked for volunteer(s) to help pick up ice cream and supplies; Andrew volunteered.
- President also reported that he has some supplies left over from the previous semester's Ice Cream Social, and that he would bring those.
d. Door Prizes
- President reported that Sarah Myhre had put some together for last semester's Ice Cream Social, but that some meant for this semester are unaccounted for.
- President indicated that if previously acquired Door Prizes cannot be located, new ones might have to be purchased / made.
e. Notifying LIS students / faculty
- Board will send an e-mail notification to LIS students and staff once a date and time have been worked out.
2. Ideas for additional Social events
a. Hiking
- If held, Dr. Wertheimer advised committee to be prepared to cancel in the event of rain, and perhaps have a backup plan ready.
b. Geo-caching
c. Valentine's Day
- Chair suggested holding a "chick-flick" movie event in the Yap Room.
- Another suggestion was an outing at the Dollar Theatre.
- Karen suggested possibility of combining events by holding the Ice Cream Social on Valentine's Day; Chair indicated that the movie plan likely wouldn't work in this scenario.
- Another suggestion included the making and distribution of Valentine packets.
d. BBQ / Picnic
- Board was receptive to this idea, with President and Secretary stating that LIS-wide picnic events have been held in the past (such as during Spring Break last year)
e. St. Patrick's Day
- Chair suggested an outing to a bar.
- Secretary warned Board about bars tending to be extremely crowded on St. Patrick's Day.
- Another suggestion included a "Think Green" campaign.
f. International Potluck
g. Prom
- President mentioned that ALA-SC hosted a Prom last Spring semester.
3. Money matters
- President informed Social Committee to plan on a balance of roughly $3.00 per person per event for budgeting purposes.
- For matters of ease of communication, Dr. Wertheimer asked if LIS students are on the LIS-L list-serve.
- Board responded in the negative.
B. Professional Committee (Lesley)
1. Paula Mochida Brownbag
- A project originally initiated last semester, this is currently at the top of the Committee's agenda.
- It was also mentioned that a number of leaders in the academic library field will be visiting in the months ahead, and that Mochida might be able to persuade them to offer presentations.
2. Dave Brier PowerPoint brownbag
- President mentioned that librarian Dave Brier did a presentation on the social effects of PowerPoint use last semester; inquired as to the possibility of his repeating his presentation, perhaps as a brownbag event.
3. Lorienne Roy – ALA President
- Dr. Wertheimer brought up the arrival of ALA President Lorienne Roy and an event being held on Thursday, Feb. 21st
- Dr. Wertheimer will keep in touch with Lesley regarding the details of this event.
- Lesley reminded Board that Allie Jordan is the new GSO Representative.
- Also mentioned that changes in GSO policies and procedures have recently been instituted.
- In response, Dr. Wertheimer inquired as the possibility of a short GSO-related workshop.
5. Library Tour?
- President asked for suggestions for library tours this semester.
- President raised the possibility of the Charlot collection on the UH campus; reasoned that it was easy for LIS students to get to, and that the head of the collection is always looking for visitors.
- Other meeting attendants suggested looking into places where students are interns, as they could serve as contact points.
6. Combining activities
- Dr. Wertheimer mentioned the possibility of combining professional and social events, such as having a social gathering after a library tour, etc.
C. Fundraising Committee (Karen)
1. Mugs
a. Sales
- Chair reported that they could help with the promotion of mugs.
- Dr. Wertheimer reminded Board that ALA-SC never had the time for conducting sales to the LIS community, and that we might want to start there.
- Lesley suggested selling mugs at the upcoming Ice Cream Social.
b. Advertising
- Several members recommended advertising mugs in their classes.
- A schedule of classes was passed around, and members signed up to advertise mugs for any classes that they were in; also, Dr. Wertheimer provided mugs to those who had signed up, for display purposes.
- President also suggested the possibility of an "ad campaign."
D. Service Committee (Emma / Jennifer)
1. Mentoring
- Committee members reported that new students have already been matched up with mentors.
- Plan is to have both parties meet up at the Ice Cream Social.
- Emma reported that she will book
a spot for ALA-SC to help with
3. Other Service ideas
- President stated he is not aware of any service opportunities yet, but advised all present to keep their eyes open.
E. Basement Blotter
1. New Editor needed
- Andrew reported that the Blotter's
current editor, Sierra Hampton-Eng, will be moving to
- President recommended sending out an e-mail to look for other interested parties first.
2. Semester plans
- Andrew stated that the Blotter team is shooting for three publications this semester.
- Dr. Wertheimer informed Andrew that the Blotter does not require the same layout each time.
- Dr. Wertheimer also advised Board to try and get copies of the Blotter online, as Dr. Harada has stated that student productions look good for accreditation purposes.
3. Ideas for stories
- Suggestions included articles on study abroad experiences, a Lorienne Roy interview, and alumni news.
F. ALA-SC Website (Eric)
1. Updates in progress
- President reported that the Website is in the process of being updated.
- Also asked Board members to notify Alice Tran or Pam Scott when dates, etc. are determined, so that changes to the website can be made.
IV. New Business (Eric)
A. Student-to-Staff Representative
- President announced that Karen Brown has been selected as ALA-SC's Student-to-Staff Representative.
B. Michael Stephens video
- Board discussed making available a recording of a presentation done recently by Michael Stephens.
- Questions included the current status of the recording, where it would be posted, and what would be the best format to have it in. President suggested that DVD or CD-ROM might be the most efficient format.
- No final decision reached at this time.
C. Next Meeting
1. Date
- President asked if Board would be open to having the next meeting before the Ice Cream Social.
- It was decided that if ALA-SC does manage to reserve the room for February 14th, Monday the 11th would work.
2. Time
- The current time of 3:00PM to 4:00PM appears to work for the majority of Board and Committee members.
3. Frequency of meetings
- President indicated that we should be able to go back to holding meetings once a month after the next one.
Meeting adjourned at 3:47 PM
Minutes submitted by Kale Kingsbury, Secretary


text:
MLC Men Shutout North Central
last modified 2011-10-04 10:08 PM
MINNEAPOLIS - The MLC men's soccer team beat North Central 1-0 Tuesday night.
Ben Zietlow stopped both shots he faced on the way to picking up his second shutout of the season.
Ryan Lemke scored the lone goal in the game for MLC in the final minutes of action off a rebound in front of the goal.
With the win, MLC improved to 3-8 on the season, while North Central fell to 3-8-1.
MLC will return to action on Saturday, October 8, when they host Bethany for game two of a double header at 2 p.m.


text:
Pro-Mag™ High Capacity Magazines for SKS 7.62x39mm Rifles
- High capacity magazines for SKS 7.62x39mm Rifle
- Made of durable, lightweight polymer
- Manufacturer's limited lifetime warranty
Outdoor Answers
Get help about this item from fellow customers.
Ask your questions. Share your answers.
Does this work as a replacement for SKS rifles, like my Norinco, with fixed magazines?
Need Help? 7 days a week: 7am to 10pm CT or call 1.800.227.7776 anytime


text:
Very Good Recipes of Shrimp from Prevention RD
There are 29 Shrimp recipes on the blog Prevention RD. (610 on all the blogs)
Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog.
Recipes by date | Most popular recipes
Shrimp and Pineapple Curry Fried Rice + Weekly Menu By Prevention RD 12/07/14 18:38 Preparation: 30 min - Cooking: 25 min Pre-kidd0 we rarely ordered take-out. We were the couple that made dining out on the weekends our entertainment. I mean, there's not a lot to do in small towns like ours, especially in the colder months when all the tourists retreat home. It more or less... Add to my recipe book
Spicy Sriracha Shrimp and Zucchini Lo Mein By Prevention RD 10/12/14 02:43 Preparation: 5 min - Cooking: 15 min I have been a mom for 5 days and I think I've experienced every emotion and feeling under the sun. Complete euphoria, exhaustion, frustration, pain, tearfulness, excitement…everything. Literally. I listened to all the advice given to me as a new-mom-to-be,... Add to my recipe book
Thai Red Curry with Shrimp and Mango By Prevention RD 07/08/14 11:59 Preparation: 10 min - Cooking: 30 min I turned 29 last week. I don't feel any older, but the fact that next year means the big 3-0 is a bit…ohhh, I don't know the right word. Adult-ish, perhaps? I called Mr. Prevention's sweet grandma to thank her for my birthday card (which I found under a... Add to my recipe book
Thai Red Curry with Shrimp and Mango By Prevention RD 07/08/14 11:59 Preparation: 10 min - Cooking: 30 min I turned 29 last week. I don't feel any older, but the fact that next year means the big 3-0 is a bit…ohhh, I don't know the right word. Adult-ish, perhaps? I called Mr. Prevention's sweet grandma to thank her for my birthday card (which I found under a... Add to my recipe book
Chipotle Shrimp Bowls with Cilantro-Lime Cream Sauce By Prevention RD 04/22/14 11:28 Preparation: 10 min - Cooking: 45 min I've had a rough go of it here lately. I am seeing my OB on Wednesday and an alternative pain doctor on Thursday — I'm having major back and butt pain. Literally, I have a pain in my a-double-s. I can only assume it's my sciatica. And if one more person... Add to my recipe book
Honey-Lime Tequila Shrimp Tacos with Avocado and Chipotle Cream {Flavor MyPlate} By Prevention RD 03/30/14 03:26 Preparation: 1h - Cooking: 10 min When approached by McCormick to be one of their Health & Wellness Content Partners, there was no decision to be made. No matter what level of cooking one participates in, spices and flavor are a must. There are countless ways to make a recipe full of flavor,... Add to my recipe book
Spicy Thai Shrimp Bowls + Weekly Menu By Prevention RD 01/19/14 00:50 Preparation: 10 min - Cooking: 15 min Trying new restaurants and dishes is one of the few things Mr. Prevention and I have in common. It's a good thing since we don't have a ton in common… I'm emotional and often irrational, he is level-headed and even-keeled at all times. I'm an avid hockey... Add to my recipe book
Honey Lime Shrimp + Weekly Menu By Prevention RD 12/31/13 11:13 Preparation: 20 min - Cooking: 5 min You know when you're off work for awhile and you swear that once you're back to work, you'll fall right into your groove again? Maybe that was just me and my plan after a week off for the Christmas holiday where I gallivanted around every Chicago suburb... Add to my recipe book
Shrimp Tacos with Jalapeno Ranch Sauce + Weekly Menu By Prevention RD 10/06/13 11:12 Preparation: 30 min - Cooking: 5 min My body is so confused. Yesterday was October 5th and in Michigan, the temperatures reached 80 degrees. EIGHTY! It was hot and muggy and my allergies have been TERRIBLE. As in, I've been miserable. Want-to-rip-my-nose-off-and-scratch-out-my-eyes miserable.... Add to my recipe book
Lemon Pepper Shrimp Scampi By Prevention RD 08/08/13 11:35 One of my employees, Kathy, was diagnosed with metastatic breast cancer back in April. She died on Tuesday morning. It has been a tough week. I actually went to see Kathy last week on Friday. I was fairly certain she didn't recognize me the entire visit... Add to my recipe book
Greek Shrimp and Couscous By Prevention RD 07/10/13 11:56 I was sitting at my desk around noon on Monday. My office phone rang and because the screen is broken, I can't see the number of internal caller ID. I picked up, "Nutrition Services, this is Nicole." "Niiiicole…guess what I'm holding?" said the director... Add to my recipe book
Sesame-Orange Shrimp + Weekly Menu By Prevention RD 03/10/13 11:04 My boss's birthday was yesterday and on Friday evening, there was a birthday shindig at his house. Knowing how neurotic he is about tidiness and "everything has its place" mentality, I think most people were beyond curious to see what his house was like.... Add to my recipe book
Spicy Thai Noodles with Shrimp + Weekly Menu By Prevention RD 03/03/13 11:52 Being back on the campus of the University of Illinois brings back so many memories. Without a doubt, college was the best 4 years of my life. At least so far. In college I met great friends, joined a sorority full of great women, played ice-hockey, pursued... Add to my recipe book
Shrimp Fried Rice By Prevention RD 01/02/13 11:53 While I have professed my love to all things resolution-y when it comes to the new year, I now profess my hatred for New Years Eve. I used to say it was my favorite holiday…perhaps because at that point in my life, I could generally be found holding down... Add to my recipe book
Shrimp Saganaki + Weekly Menu By Prevention RD 12/09/12 12:08 When we were home for Thanksgiving, my father-in-law made it clear that he was anxious for Christmas…and buckeyes. While I can't say I loved our years spent as Ohio residents, I grew very fond of the beloved peanut butter balls. The buckeye state has one... Add to my recipe book
Chipotle Shrimp and Poblano Tostadas By Prevention RD 10/28/12 13:20 Last week, Mr. Prevention was in Mexico for work. My mom has a ton of vacation time to use before the end of the year (something like 7 WEEKS!) and I've been wanting my dad to replace some of the faucets in our bathrooms. I was glad they were able to come... Add to my recipe book
Grilled Shrimp and Tomatillo Enchilada Casserole By Prevention RD 09/11/12 11:16 My dear friend Mary who just visited is quite the trip when it comes to food. Some of my favorite college memories of bumming around our apartment include efforts of trying to get her to try anything green. The two new foods she boasts about liking include... Add to my recipe book
Shrimp Gyros with Tzatiki Sauce By Prevention RD 08/05/12 11:45 My forever goal is to find quick meals that don't sacrifice health or flavor. I know recipes out there exist and here's one great example. But time seems to fly when I'm in the kitchen. I'll be doing my thing, cooking away…I'll look up, and an hour or more... Add to my recipe book
Thai Shrimp Soup with Lemon and Jalapenos By Prevention RD 08/03/12 11:34 I was all for soup year-round until summer 2012 hit. This summer, the temperatures have been miserable and I thank my lucky stars that our 17-year-old A/C unit hasn't caught aflame…::knock on wood:: For the first summer ever, soup has been out. Not an option.... Add to my recipe book
Shrimp & Grits By Prevention RD 05/03/12 11:45 I have a running tally in my head of all the recipes I want to make…some day. Shrimp and grits is was one of these recipes. What surprises a lot of people about me is my memory. It's non-existent, really. If I didn't use post-its and email myself like it's... Add to my recipe book


text:
- You are here: Groceries
- You are here: Favourites
- You are here: Special Offers
- You are here: Christmas
- You are here: Delivery Saver
Fusion Proglide Football Razor
Sorry, this product is currently unavailable.
Product information
Product Details
For less tug and pull than Fusion and an effortless glide.
The Snowplough Comfort Guard has Six new ports that channel away excess shave prep. This helps prevent aquaplaning, while gently stretching the skin for a close shave.
The enhanced Lubrastrip is significantly larger than Fusion, making for a smooth stroke
The redesigned Precision Trimmer features an enhanced blade helping you deal with those tricky areas that are hard to shave
Gillette® Fusion® ProGlide™ Manual Razor Special Edition. The Gillette® Fusion® ProGlide™ Manual Razor is Gillette's most advanced blade ever. Thinner, finer blades* with a low resistance coating glide effortlessly through hair for less tug and pull**, providing incredible comfort, even if you shave every day. Try Gillette Fusion ProGlide today; after one shave, you'll stop shaving and start gliding.* First Four Blades vs. Fusion** vs. Fusion
PEG-115M,PEG-7M ,PEG-100 ,Paraffinum Liquidum ,Tocopheryl Acetate ,Aloe Barbadensis ,BHT
Using product information
While every care has been taken to ensure this information is correct, food products are constantly being reformulated and nutrition content may change. We would therefore recommend that you do not rely solely on this information and always check products labels.
Where further dietary information is important to you, for example because you have an allergy or specific dietary requirement, you should contact Tesco Customer Services if the product is Tesco branded or the product manufacturer if the product is not Tesco branded.
Nutritional and guideline daily amounts (GDA) information is based on the typical composition of the product. Guideline daily amounts are those for a typical adult (men and women).
GDA information for non Tesco products is calculated by Tesco based on information provided to Tesco. Tesco has no control over the recipe or nutritional content of such products and information on this site may differ from that given on the product label. We would therefore recommend that you do not rely solely on this information and always check products labels.
Although this information is regularly updated, Tesco are unable to accept liability for any incorrect information.
This does not affect your statutory rights.
This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Tesco Ireland Limited nor without due acknowledgement.
Tesco © Copyright 2009


text:
Well Do the Work, You Take the Credit.
Cheyenne Mountain Zoo, America's ONLY mountain zoo, boasts the most breathtaking views the city has to offer. Engulf your guests in an African Safari or experience the Colorado wilderness in all its glory. Get up close & personal with our wild friends by feeding romaine to the 20 towering giraffes or cuddling up with Tiger Lily the striped skunk. Don't play possum & miss out on this chance to feed your inner beast!
Follow Taste of the Wild Catering on: to see photos and learn more!
For more info or to rent the Zoo for your next event, contact April Nance at 719.314.0970 or firstname.lastname@example.com.
Lodge at Moose Lake
Centrally located within the zoo, this spaciously cozy & rustically elegant event space offers versatility beyond your wildest imagination. A stone fireplace & exposed wooden ceiling beams, retractable garage doors that open onto a private patio, and views as far as the eagle eye can see are just some of the selling features that make this space fit for kings and yetis alike.
|Lodge at Moose Lake
|Sq. Ft.
Reception/Company Picnic
|Room Capacities
200 indoor – 280 outdoor
3000 + indoor/outdoor
Summer Season Rental 1750
Daytime Rental includes admission for up to 250 guests
Over 250, admission fee applies per add'l guest 10
Evening Rental includes either African Rift Valley or
Encounter Africa exhibit, tram transport,
& admission for up to 250 guests.
Over 250, admission fee per additional guest 5
Add-on Rocky Mountain Wild during your event 250
Winter / Shoulder Season Rental 1200
General dates are October through March
No exhibits available for winter evenings.
Electric Safari Evening Rental 1800
Yule love it! Our little neck of the woods dons over 1 million lights & holiday festivities for your enjoyment during the month of December. Evening rental of the Lodge at Moose Lake, your very own winter sanctuary, includes Electric Safari admission for up to 200 guests (indoor capacity).
Safari Lodge
Nestled within the African Rift Valley exhibit, this African themed hexagonal hut is an intimate dwelling for you & your pride. Floor to ceiling windows, a private deck, & built-in meerkat co-hosts make this a perfect spot for any celebration.
|Safari Lodge
|Sq. Ft.
|Room Capacities
Daytime Rental 500
Includes admission for up to 50 guests (room capacity).
Evening Rental 1000
Includes freedom to explore the African Rift Valley exhibit.
Mountaineer Sky Ride
You & your friends are like a convocation of eagles, soaring high above the zoo! This leg-swinging chairlift-style ride will make you want to look down at the spectacular views of Cheyenne Mountain, Colorado Springs, & the vast plains to the east. Find out more about the Sky Ride.
Summer Evening Buyout 750
Host the most highly elevated & highly anticipated event
of the summer, or just enjoy the ride as an add-on
to your indoor facility rental.
Sky Ride Summit Events are subject to additional
setup fees, & are limited to 100 guests.
Evening Ride Buyout includes rides for up to 250 guests.
Per each additional guest 4
Daytime Rides Pre-Purchased Tickets 4
All Zoo
Did you see the heart-warming flick We Bought A Zoo? Well heres your chance to live like Matt Damon for a night, and rent the whole zoo just for you and your flock of friends!
Evening Buyout for guest count up to 1000 3000
Evening Buyout for guest count over 1000 5000
Rental includes the Lodge at Moose Lake,
Tram (summer only), & Carousel rides.
Does not include Sky Ride.
Animals generally brought indoors by nightfall.
All Zoo Buyout ONLY available in the evening.
Additional Rental Enhancements
Giraffe Feeding Experience
While remaining wary of their slobbering prehensile
tongues, you and your guests will enjoy providing
nourishment to our 20 tall friends, along the boardwalk
of our world famous giraffe yard. Discover more about
the Giraffe Feeding Experience.
Pre-Purchased Daytime Tickets 2
Evening Private Feeding Experience 250
Experience price includes (1) case of food – enough
for up to 100 guests to feed. Additional cases can be
purchased to accommodate over 100 guests.
Full Case 60
Half Case 30
This transit delivers guests to desired locations throughout the park.
Pre-Purchased Daytime Tickets 2
Evening transport is included with All Zoo or Lodge at Moose Lake facility rental.
Perfect for one-of-a-kind wedding photos and teaching equine skills to toddlers, carousel rides are fun for all ages! Get dizzy learning more about the zoo's historic Carousel.
Pre-Purchased Daytime Tickets 2
Evening Buyout 400
The Loft
Swap knock-knock jokes with Mister the parrot or play tag with the tortoises in this interactive animal zone. Access to this area can be added to your All Zoo or Lodge at Moose Lake facility rental.
Rental for 1 hour 250
Rental for 2 or more hours 500
Animal Ambassadors
Kids and adults alike will swarm around our education
zookeepers as they present interactive animals such as
Elan the porcupine or the prairie dog sisters,
right at your event space.
Interaction with 2 animals for 1 hour 200
Custom Packages to include additional animals or biofact displays are available. Inquire for details.
Animal Enrichment Demonstrations & Keeper Talks
Zookeepers enhance guest exhibit-viewing experience by providing animals with craving-quenching or boredom-busting enrichment. This does not include any feeding of animals by the guests. Set aside approximately 15 minutes, with time for Q&A at the end. Contact firstname.lastname@example.com for possible animals & additional details.
1 Demo added to your event 150
2 Demos added to your event 275
Special Notes and Requirements
Catering is required for all facility rentals.
Site rentals with no catering will require a per guest surcharge to open food or retail facilities.
Daytime facility rental hours are 11:00 a.m. – 3:00 p.m..
Summer Evening facility rental hours are from 6:30 p.m. – 9:30 p.m..
Shoulder Season / Winter Evening facility rental hours are from 5:30 p.m. – 8:30 p.m.
After Hours Fee Applies, per hour after 9 p.m. 800
Facility Rentals Managed by Taste of the Wild
To book your event, call April Nance at
719-314-0970 or email email@example.com


text:
About Muhammad Ashiq
Current status:Mr. Muhammad Ashiq is serving as Assistant Research Officer in the Department of Agronomy Ayub Agricultural Research Institute Faiasalabad. He is an exclusive weed scientist and is one of the valuable assets of the institute.
Specification: He has command on practical aspects of weeds, weedicides and weed control in the cereals, cotton, sugarcane, vegetables, oilseeds, fodders, pulses, gardens, lawns, public parks and non-croplands.
Experience: He has experience of more than 20 years on identification and biology of weeds, bioassay of weedicides and practical use of herbicides in field crops production. He has exclusive experience of use of herbicides for weed control in the flowers, household lawns, public parks and non-croplands.
Publications:08 books, 10 research papers, 15 booklets, 70 articles, 150 radio talks are on weed science and crop production are on his credit. His work is not restricted to weed control only; rather he has updated information on the current crops production and compiled comprehensive books on flowers and 77 Crops Production Technology.
Additional services: He is a practical farmer and has compiled books on Agronomy of field crops. That is why, a large number of contact farmers is associated throughout Punjab either by direct phone calls or by agriculture helpline for practical guidance and free advisory service.
Hobbies:He is a versatile Pakistani researcher. He has good command on Arabic and Persian languages. That is why, he has published his research work in the form of books on Lugatul Quran, AllamaIqbal, Geograpyy and History.
How can you benefit:His expertise, books and services can be sought through website, phone calls, e mails, scheduled field visits and personal meetings.