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Apr 11 2008
Chicken and Rice Soup
This is just one of those soul-feeding soups that's easy to make and totally customizable according to your palate.
Wait a minute. "…Totally customizable according to your palate?" I don't even know what that means. That may be one of the dumbest things I've ever said. But that's okay, because this soup is reeeeal, reeeeal good, baby. I add lots of junk to mine, like onions, green peppers, and the highly provincial JARRED PIMENTOS, for the love of Pete. But if you have pickier humans in your house, you can leave out that chunky stuff altogether…and even add in some things of your own, like fresh herbs or mushrooms.
Now for the confession. I commit two very egregious sins during the course of preparing this soup, sins that, I understand, will probably open me up to all kinds of criticism and flogging and stoning in the public square. But if I let that get me down, I would've removed my lasagna recipe from this site long ago. The bottom line is, I'm here to share with you the things I make in my own kitchen, in my own life. Now some days, that might be delicious, creamy Tiramisu. Other days, it might be pasta with shrimp and fresh herbs. But on a great number of days in my life, it will include soups like these, that use sacrilegious ingredients like these:
1. Chicken buillon cubes. Sorry, but they're good.
2. Yellow food coloring. Sorry, but my grandmother uses it and I love her. So I'm going to use it, too.
This soup won't win any international prizes for culinary genius. But it'll warm your home, your family, and make you smile. Unless you're in a bad mood that day, and then no soup is going to help.
The Cast of Characters: Whole chicken breasts, chicken bouillon cubes, water, butter, flour, onion, green pepper, pimento, celery, white rice, and YELLOW FOOD COLORING. Tee hee.
First go ahead and cook up some rice.
This is a pot.
Cover with 2 cups of water. Sprinkle in a little salt.
Then bring to a boil, reduce heat, and cover.
Cook until water is just absorbed. Set aside.
Next, wash two whole chicken breasts. I love bone-in breasts with all the gross skin and everything. That's where the flavor is, baby.
And cover with 2 quarts of water, give or take.
Add in 8 to 10 bouillon cubes, and say a prayer for me.
Bring to a boil, then cook over medium heat until chicken is done, about twenty minutes.
Remove the chicken from the pot and let it cool for a few minutes…
Then begin cutting the meat off the bone.
Then dice it. No need to make it super small or perfectly cubed—just roughly chop it. More rustic that way.
Now, let's dice up some vegetables. I'm going to start with the onion, and the only reason I keep showing you how to dice an onion is that I was an embarassingly old age (relatively speaking) before I finally figured it out myself. And I want to share that with humanity. Because I don't want you to be clueless like I was for so many wretched years.
Start by cutting the onion in half from root to tip.
Then peel off the outer layer.
Then make several small, vertical slices all the way through the onion.
Next, rotate the onion 90 degrees and slice again, creating a fine dice.
Rocket Science: that's what I have to offer the world. And really, I'm happy to do it.
Next, let's dice a green pepper. First I chop off the top…
Then I cut the rest of the pepper into matchsticks.
Then I rotate the matchsticks 90 degrees and start chopping again.
By the way! I'm coming out with a cookbook called, simply, "90 Degrees." The whole thing is filled with photos of me slicing things, then rotating them 90 degrees, then dicing them. It'll change the world.
No, not really.
Next, let's work on the celery.
I just take the tip of my knife and cut long strings…
Then follow my 90 degree rule and dice it finely.
Also: you don't have to dice all the vegetables finely, but I happen to like a fine dice. I'm not big on huge chunks of onion or green pepper in my soup. But if you are, I'm not about to judge you for it.
Next, just drain a large jar of pimentoes (about 1/4 cup), and you're good to go! You just have about 1/4 cup each of all four vegetables.
Yes, I think the pimento counts as a vegetable. But I also hate bananas and tea, so I'm probably not to be trusted.
Now, melt 4 tablespoons of butter in a skillet.
When it's all melted, add about 4 tablespoons of flour.
Stir together…because guess what? We're going to make a ROUX! Rah rah, sis boom bah! Shamrock, shamrock, RAH RAH RAH!
I have no idea where that just came from. Something about Roux and Rah converging in my consciousness.
Anyway, let the roux heat up for a minute or so.
And NOW…add this into the pot of chicken broth.
And okay, I guess you could technically call it "Bouillon Cube Broth," but only if you want to make me feel bad about myself.
This actually looks pretty weird. But mmm, it'll taste oh, so yummy.
Stir together well. This is going to serve to slightly thicken the soup.
Now just rinse out the same skillet (or don't! see if I care!) and melt another couple of tablespoons of butter…
Now throw in all the vegetables!
Or if you're like me, give it a shake.
Stir it around, and add a little salt.
Cook it around 'til it's all combined…
Then add the mixture into the broth.
Now go ahead and dump in the cooked rice. I like a lot of rice, but you could sure halve this quantity if you want to soup to be a little lighter. Just start with half, stir it around, then you can always add more.
Now…HO HO HA HA HEE HEE. Add in 2 to 3 drops of yellow food coloring. I promise, you'll never regret it.
Just don't tell anyone.
Now ladle the soup into a bowl.
And get ready to settle in and feel warm, cozy, and secure, if only for ten to fifteen minutes.
Print Options
Simple, Hearty, Chicken and Rice Soup
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 1 cup (before Cooking) White Rice
- 2 whole Chicken Breasts
- 8 pieces (to 10) Chicken Bouillon Cubes
- 2 quarts (plus 2 Cups) Water
- 1/4 cup Onion
- 1/4 cup Green Bell Pepper
- 1/4 cup Pimento (drained)
- 1/4 cup Celery
- 6 Tablespoons Butter
- 4 Tablespoons Flour
- Yellow Food Coloring
Preparation Instructions
Cook up some rice. Wash two whole chicken breasts (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Add 8-10 bouillon cubes. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. Remove the chicken from the pot and let cool for a few minutes. Cut all the meat from the bones and chop into bite-sized pieces.
Drain the can of pimentos. Finely dice the vegetables. In a skillet, melt 4 tablespoons of butter. When it is all melted, make a roux by adding 4 tablespoons of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.
In a skillet, melt another few tablespoons of butter and throw in all of the diced veggies. Stir, then add the chicken. Sprinkle with a dash or two of salt. Cook for a couple of minutes and then add the chicken mixture to the broth.
Add in the cooked rice. (You can vary the amount of rice based on your preferences). Add in 2 to 3 drops of yellow food coloring.
Ladle into a bowl. Enjoy!
256 Comments
Judy @ In His Grip On Friday, April 11 at 12:44 pm
This looks so good. I am going to make this over the weekend, we are supposed to have snow, crazy.
Margie On Friday, April 11 at 12:44 pm
Love it. So simple and tasty. Those cubes are a life safer. No worries here about using them!
Leslie On Friday, April 11 at 12:44 pm
Raising Country Kids On Friday, April 11 at 12:49 pm
I love simple recipes. This would go great with some homemade bread. If only I could get my husband to eat rice. . .
Debbe On Friday, April 11 at 12:50 pm
Yum!! That looks delicious!! I can't wait to try it!
JAG On Friday, April 11 at 12:50 pm
Oh yum! Ree I love soup and have yet to try your tomato soup. I need to make this. Today. Right now.
Cheryl in AL On Friday, April 11 at 12:51 pm
Looks good and simple. Those can be the best.
Stacey On Friday, April 11 at 12:52 pm
Oh my! That soup sure does look good to me – I've alread tried a few recipes of yours and that were wonderful. I can hardly wait to make them all.
ronda On Friday, April 11 at 12:55 pm
Looks yummy! I'll have to serve this to my sweetie on the next cold day. i almost always have those ingredients at my house!
Kylie On Friday, April 11 at 12:55 pm
Josh On Friday, April 11 at 12:55 pm
Next up: Gefilte fish with the Pioneer Woman!
Sarah On Friday, April 11 at 12:56 pm
I feel so sorry that you have to put up a disclaimer of sorts about your ingredients. I love you and will do what you tell me!
Wide Lawns On Friday, April 11 at 1:00 pm
The recipe looks good and I'm not even that opposed to the bouillon cubes, but I'm confused about the necessity of the food coloring. Does chicken soup have to be really yellow? In the pictures of the broth before the addition of the food coloring the soup appears to be significantly golden already. I think it would be equally as appetizing without extra chemicals and it's a creamier kind of soup anyway. Those tend to be a little pale. Of course if one happened to be yellow-deficient then the food coloring would be beneficial. Yellow-deficiency is a terrible problem in our society, you know. Just kidding. The soup looks good. I might try it, but without the coloring. I'm just interested in why you use it.
Nettie On Friday, April 11 at 1:00 pm
This looks so freaking good a must to save for a colder day.
Thanks Ree
Sandy On Friday, April 11 at 1:02 pm
I just knew we were soul sisters, I don't know anyone else who hates bananas and tea.
BTW, this soup looks fabulous. Since we're going to be rained out for yet a third weekend in a row, it's on the list of things to make. I bet the house will smell divine.
Robin On Friday, April 11 at 1:02 pm
Let She who is without sin cast the first stone. (You can be sure that I am not her) And I daily praise God for your lasagna recipe and so do the scores of people I've made it for! (and I do mean scores!)
Thanks for clueing me in on the yellow food coloring. I always wondered why my chicken soup paled (haha) in comparison to the pros. Now the dirty little secret is out!
Steph On Friday, April 11 at 1:07 pm
That looks SO good!! Supposed to rain this weekend, I know what I am doing…
Leslie On Friday, April 11 at 1:07 pm
Could you sub the rice with noodles? This looks tasty–food coloring and all. Beef bouillon cubes rock the world too.
Maria On Friday, April 11 at 1:07 pm
The food coloring doesn't bother me in the least. Bright colors attract me.
When you are cutting up the chicken, do you leave the skin on? I often leave it on for flavor, but remove it when finishing the dish when it is rubbery like this. Spanish chicken soup usually leaves the skin on and I remove it.
Dawn H. On Friday, April 11 at 1:08 pm
I can't wait to try this! It looks so YUMMY!!!
Michelle On Friday, April 11 at 1:09 pm
What a gret recipe for the UGLY weather we have all been having! I am going to make this!
Happy Weekend to All.
P.S. My husband wants me to thank you for sharing all these wonderful recipes, I have made a couple things (including the MM sammy). He loves it! I am venturing out of my cooking comfort zone and everyone in my house is thankful!!!! Thanks for sharing
Terri in Iowa On Friday, April 11 at 1:10 pm
Well, I'm not big on bouillon cubes–way too much sodium for my taste. The very thought of them makes me gag. (What's wrong with reduced sodium chicken broth?) And why the food coloring? Sorry, but that sounds gross. I agree whoever commented above about adding chemicals…blech. The soup looks good though. But you can do wonders with photography.
fern On Friday, April 11 at 1:14 pm
I found your blog pretty recently–love it! The soup looks great, but I gotta say I am way too lazy to unwrap buillion cubes–I would have to spoon it out of the jar, and when I make chicken soup, I can't be bothered with chopping, an onion–I put the whole thing in, skin and all–it turns the broth a golden color and I just take it out at the end of cooking. I'll have to try the food coloring!
Terri in Iowa On Friday, April 11 at 1:15 pm
Ugh. I just re-read my first post. Sorry to be so critical! Thing is, I should trust YOU, Ree. I've tried MANY of your recipes and they've ALL been yummy. So perhaps I'll try this soup recipe…maybe they make reduced sodium bouillon?
Have a great weekend!
josephine On Friday, April 11 at 1:16 pm
Looks so good, just what would be perfect for this cold rainy day up here in Canada. And I was just thinking how much I love when you do the "rotate 90 degrees and chop" photos when you mentioned the inpending book, lol.
Ann Kerry On Friday, April 11 at 1:17 pm
Hi …
Your soup looks yummy! I have tried a few of your recipes and they were great .. I would like to suggest that if you ever see *knorr* bouillon cubes … try them it will change your live in re to cooking with bouillon cubes it did mine..
Thank you for all your time and effort here ..
Julie in WA On Friday, April 11 at 1:21 pm
Ah, Ree, you don't know what you're missing when you chop those veggies so tiny. In Peru I ate BIG VEGETABLE soup, at least that is what I call it! Swimming in my bowl of sopa de pollo was a third of an ear of corn, a three inch chunk of whole carrot, a fist size chunk of chicken, a half of yellow zucchini and lots of cilantro. Mmmm….I had to use a knife to eat my soup! But that is how I have made my soup ever since. There is no looking back.
Well, actually that's not true. When I make my Grama's chicken soup, I do chop like you do here. But only for posterity sake.
Karmelle On Friday, April 11 at 1:21 pm
Shamrock shamrock? What in tarnation!
Amanda On Friday, April 11 at 1:22 pm
Mmm, chicken bouillon cubes. I love those things! I like to use them in my mashed potatoes. While im boiling the potatoes I throw a couple in and yumminess!
BTW: Hi, I'm Amanda and I'm new and I <3 this place!
Tracey On Friday, April 11 at 1:26 pm
Mmm…this soup looks so good. I love chicken soup. For those of you that didn't want to use the bouillon cubes, you could just throw in some small cans of chicken broth. That's usually what I do. And I usually use noodles, but I think I might like to try the rice sometime.
leigh ann On Friday, April 11 at 1:26 pm
so what about the tiramisu? You have peaked my interest. I must say that i LOVE your use of Butta—everything is better with a lotta butta.
FLWendy On Friday, April 11 at 1:30 pm
Mmmm…looks good. If it's any consolation, my mother's chicken 'n dumplings uses yellow food coloring and bouillon cubes and it's fantastic! Many comfort foods have a color to them….purple popsicles, green jello, yellow soup/chicken 'n dumplings. It's all good.
Kynne On Friday, April 11 at 1:31 pm
Hi Ree! That hearty chicken and rice soup looks absolute delish! Say… feeling a bit posh… we can substitute the yellow food colouring with saffron right? That is… if we can afford saffron, heh. Mucho thanks for the recipe!
Your biggest fan in Singapore.
Kathleen Pate On Friday, April 11 at 1:32 pm
That looks divine and fairly easy to prepare. Another new favorite recipe to add to my collection. One of these days I'll cook I swear I will cook.
Beth&her3inFL On Friday, April 11 at 1:32 pm
Think I'm gonna have to make your soup this weekend. We're supposed to get a cold front on Sunday, so this'll be great! Nice crusty loaf of bread……mmmmmmmmmmmm!!
And by the way…made your lasagna this week and I LOVE IT!!!
Andi On Friday, April 11 at 1:35 pm
Who would have thought???!!!! Yellow food coloring!!! Thanks, as always Ree, for making my day. I can't wait to try it on the folks at home.
rachel in oregon On Friday, April 11 at 1:37 pm
Food coloring in soup? That is awesome!! I love it!
And the people who don't like your lasagna can stuff it!!
Marti On Friday, April 11 at 1:40 pm
So… To be perfectly honest here, I don't see a diffrence between the color of the soup pre- and post-foodcoloring.
Well…I had already added it before I "added it" in the photo. I'm a one woman show here, and sometimes I forget.
Erin On Friday, April 11 at 1:43 pm
Mmmm that one looks good. Here's my favorite rice soup. Give it a try!
rebecca On Friday, April 11 at 1:43 pm
To each their own I say. I enjoy learning about new techniques (i.e.the yellow food coloring and bouillon cubes), It's evident that the food coloring enhances the brilliancy (is that even a word?) of the soup.
Also in #18's comment, I think noodles would be fine, but I think I'm going to even try making dumplings for my soup. Experimenting is becoming more fun as I read and try your various recipes. Thank you!
Brandy On Friday, April 11 at 1:46 pm
I just learned a trick for making great stock – brown those chicken breasts first. They add lovely carmelization and take very little time. Just brown them in the soup pot and add the water after they are all crispy. Try it!
Kirstin On Friday, April 11 at 1:50 pm
looks yummy!
farmwifetwo On Friday, April 11 at 1:50 pm
Tsk, Tsk… shakes head sadly
OK, I use 1 boullion cube and no dye b/c it adds to the eldests hyperactivity issues.
I make broth first, toss the veggies but keep the chicken and strain the mess into the slow cooker. Then cut up my chicken, fry my veggies (dh says cooking them in the pot upsets his stomach but precooked doesn't), dump all into the slow cooker, with my herbs and ignore. The broth is never strong enough so I cheat and add a cube. If I add rice I add a cup of water, noodles I don't usually add any extra water.
Kim L On Friday, April 11 at 1:52 pm
MMMMMMMMMmmmmmmmmm….I just love soup! Especially any kind of chicken soup! It just so happens that I bought chicken breasts today (altho they're the boneless/skinless kind) and I do believe I have everything else needed to make this soup, right down to the bouillon and food colouring!! Thanks Ree!
Ranger On Friday, April 11 at 1:54 pm
I will substitute low sodium chicken bouillon envelopes, one per each bouillon cube, and then proceed as directed. it looks so good. The pimiento is an inspiration. Ree-ly, thank you, thank you. *reaching for pimiento jar*
Julie Beth On Friday, April 11 at 1:54 pm
Yum! Yum! I like carrots in mine. And sometimes to perk up the color I'll puree some squash or carrots and add it to the broth. Yes, I'm one of those sneaky moms.
Amanda On Friday, April 11 at 1:58 pm
Everything looks good except the onions, peppers, celery, pimentoes, and rice. I like the chicken and the broth. Should I still go for it? (And BTW, I try to never eat food that has the word TOE in it… pimentoes… I think I just threw up in my mouth a little….)
Ok, OK, OOOKKKKKK! So, my husband and children love all these ingredients. Maybe I will just make it for them. And them the chocolate sheet cake for me. Is that fair?
In all seriousness, can I make it with noodles and not rice?
God bless-
Kitchen Scrapbook On Friday, April 11 at 1:59 pm
Ahhhhhh, this soup looks perfect. Usually, in the Spring, I want nothing to do with soups anymore, but it snowed a bunch again last night and is snowing all day. I'm bitter.
Wonder if I have ingredients for this soup. I love your posts! I wanna be like you when I grow up. And until then, hopefully nobody will compare my cooking blog against yours!
Wendy On Friday, April 11 at 2:02 pm
Looks delicious! No hate for bouillon cubes here, I don't know what it is about food that people like to get so superior about…I like whatever tastes good. I will definitely be trying this soup next time we get a chilly day!
Tessa On Friday, April 11 at 2:02 pm
Doesn't seem like 'spring' food, but what with the blizzard going on outside, it sounds good! Lucky for us your rain storm didn't dump all of it's moisture on y'all- plenty left over for us. woo hoo :-/ LOL
It does sound delicious!
Kitchen Scrapbook On Friday, April 11 at 2:07 pm
Let's talk about those pimentos… I don't have any in my fridge or pantry. And I don't feel like running the 6 minutes to the grocery store cuz I'd have to get out of my pjs.
Would it work without them? Are they just for color? You didn't say anything about them being one of the most important ingredients (like the yellow food coloring is). They are really pretty in there. Maybe red peppers would work instead.
I'm not gonna hold my breath for an answer here.
And P.S. I'm not still in my pjs.
Emily Gayle On Friday, April 11 at 2:10 pm
I have to tell ya, when I was little, I was SURE, multiple times over, that those little wrapped chicken thing squares just HAD to be some sort of munchie that I would love. I was always hoping for Chocolate. But alas, it was this chicken crap. I can appreciate them now being an adult, but ohhhhh boy my curiousity could never be held in regards to those little wrapped cubes.
Oh, AWESOME soup by the way, P-Dub!!
Jukebox On Friday, April 11 at 2:10 pm
Now come on, Ree! What is it you always say about liking when things look, ahem, 'rustic'? So why are you adding food dye into it? Isn't that one of the reasons we cook homemade rather than shelf-bought, to avoid outside chemicals where we can? Soup looks awesome, lady, but you lost me at the food dye. Pretty sure Addie never put yellow in HER chicken soup!
Anyway, you middle-child perfectionist my-soup-must-be-perfectly-yellow, no offense to your grandma with any of that. I still love your recipes!
Noelle On Friday, April 11 at 2:10 pm
It does look delicous, and I'm not too much of a snob to use bouillon cubes to flavor up the broth, but I'm with Wide Lawn on the food coloring. I thought the soup looked beautiful pre-coloring and didn't see any change post-coloring. As little as a couple drops may be, why add something so completely artificial especially when the punks are going to be eating it!
Laura S On Friday, April 11 at 2:16 pm
Who am I to judge – I eat Progresso chicken soup!!!!
This looks great.
When I was a kid, we raised bell peppers as a crop and to this day, I cannot stand the smell or taste of those things. We'll just leave those out.
Deborah On Friday, April 11 at 2:16 pm
Miss Ree – Don't you be fretting about using bouillon cubes. Don't you know that 3 michelin starred chef Marco Pierre White not only uses them in his world famous kitchen, but he actually endorses his favourite brand, Knorr? He's a big fan of ketchup too. So there. You're right up there with the big guys!
This looks truly fabulous!
Ok now onto a technical matter, what on earth is going on with your feed!? I just got a popup in google reader saying it had changed again, but it looks like I missed loads. Can you tell us the exact feed so we can update to one that works? Thanks a mil!
Shirley On Friday, April 11 at 2:17 pm
This looks yummy. You have successfully make me hungry.
Lori On Friday, April 11 at 2:20 pm
That looks YUMMY and would have been perfect for our cold day yesterday!
Darlene On Friday, April 11 at 2:22 pm
That looks so warm and comfy. Can food look comfy? I'm going with Yeah!
Laura In Atlanta On Friday, April 11 at 2:22 pm
Tea and bananas? You don't like tea and bananas???
Good grief!
Samantha On Friday, April 11 at 2:25 pm
Looks great, I'll have to give it a try!
The people who are so against adding a measley 2 drops of food coloring to a big batch of soup like this should take into consideration that the majority of store bought foods contain the stuff.
Rock on, Ree! Keep doing what you're doing, I love this place!
jumping in puddles On Friday, April 11 at 2:27 pm
I can't have the MSG in the bullion cubes (gives me a wicked headache!) so I'll just substitute chicken broth (it's customizable right?! hehe )… looks so good Ree!
stacy On Friday, April 11 at 2:27 pm
"Unless you're in a bad mood that day, and then no soup is going to help." if this happens, go straight for the wine UNTIL you have a smile on your face!
Dancing Shoes On Friday, April 11 at 2:28 pm
chocolatechic On Friday, April 11 at 2:32 pm
I am aghast. I am gobsmacked.
You didn't use chicken soup base, but bullion cubes instead…what is the world coming to?
bmk On Friday, April 11 at 2:33 pm
Looks delicious. For those that can't have MSG. or want a more natural option, Whole Foods and even some grocery stores carry something called Not Chick'n which is a natural bouillon and MSG free.
Cathy On Friday, April 11 at 2:35 pm
i'm a culinary student, and at first i was really grossed out by adding yellow food coloring… but then i remembered the "Smurf Guts" meal my boyfriend and i had made (it was Fettuccine Alfredo with blue food coloring. made us poop green for a couple days!) so now i kinda understand where you're coming from. hell, i might make this and tint it red.
Jordan On Friday, April 11 at 2:36 pm
Good looking soup. You know, I just love how you always show every slice of your chef's knife. That is blog dedication!
One suggestion on this recipe is that instead of using a drop of yellow food coloring, keep it even *more* honest and just substitute a 1/4 teaspoon of tumeric.
Too yellow? Mix an 1/8th of tumeric with 1/8th of paprika. Manifique!
brenda On Friday, April 11 at 2:37 pm
Great sounding recipe for this cold snowy spring day here in Iowa!
I think chicken bouillon is one of the best inventions since sliced bread. When a recipe calls for canned chicken broth I always whip up my own using water and my trusty bouillon cubes. Has anyone ever actually taken a taste of the chicken broth that comes in the cans???? It is nasty tasting stuff….probably tastes pretty similar to what dirty dishwater would taste like. So Pioneer Woman, don't fret over the cubes….they are the best!
Geri On Friday, April 11 at 2:49 pm
Wait, I think I say the same thing whenever you post a pic of Tim. I guess I have to come up with a better response to hot men, food and wind? NAH… Hmmm just about sums it up!
shelley On Friday, April 11 at 2:50 pm
Mmmmm – looks good! I use the chicken bouillon powder! Is that even more ghetto than the cubes, or what??? If it wasn't going to be 84 degrees & sunny here in San Diego this weekend (haha, I'm rubbing it in), I would TOTALLY be making this. Oh well, maybe I'll get sick & then need this soup-one can only hope!
Karla On Friday, April 11 at 2:51 pm
See Ree, for any other food blogger, I would say…"nah…no way I'm adding yellow food coloring to my soup"… but for YOU, for you I'll do it. 'Cause just about every recipe of yours has tasted so gosh darn yummy. Thanks for this. It's a yucky cold day here…. perfect for soup!
Geri On Friday, April 11 at 2:57 pm
Wind? Guess I was a little excited..meant WINE of course
cathy On Friday, April 11 at 3:03 pm
yum making it tonight cos it is cold here!!
Starwoodgal On Friday, April 11 at 3:08 pm
Looks very yummy. I'm making homemade potato soup and cornbread for dinner. (does that go well with margaritas – oh, who cares).
ARG! When is it going to stay warm outside?
I think you need to use blue food coloring just for fun. That would be so "Bridget Jones".
Hope ya'll are dryin' up over yonder.
candice On Friday, April 11 at 3:10 pm
Can't wait to make this! I have been in a total soup mood lately!
PENSIEVE (the ROBIN one) On Friday, April 11 at 3:14 pm
Dinner is SERVED!
Wayney On Friday, April 11 at 3:14 pm
To those hatin' on the bouillon cubes and food coloring, just find an alternative and move on. Quit criticizing Ree who is sharing her recipes. She is sharing some great stuff. Get over it! I'm mostly a lurker but I see people hatin' all the time about her contests or recipes or how she raises her kids get over it. It's annoying to be honest and takes away from the joy of this site.
Ree, this recipe looks wonderful just as it is. I'd like to try it, even with my hubby not liking rice. Tough! He can deal with it.
Mamadallama On Friday, April 11 at 3:16 pm
I can't wait to try this. And I'm not going to wait for a cold day 'cause I live in Florida where cold is only relative. I love Hyacinth's Chicken Soup which I make all the time so I think I'll just modify that with the roux and food coloring (why not? I am more than intrigued by the idea and I have no moral objections to adding it to my food.) And rice, I don't want to forget the rice! Thanks, PW!
Sandie On Friday, April 11 at 3:24 pm
I love making soup. I have some really good ones that I have collected over the years. But instead of Bouillon cubes I found some years ago something called "Better Than Bouillon". You find it in the same place as the cubes. Doesn't seem to have as much sodium & I think it has a much better taste. I've found it in Chicken, Beef & Vegetable. Try it & let me know how you like it.
Christine On Friday, April 11 at 3:28 pm
It makes me incredibly excited that this recipe can be adapted to be Gulten Free!! Yay! now I get to try another one of your recipes!
j-ped On Friday, April 11 at 3:28 pm
PW, my husband thanks you. I just recently got married and didn't know or *gasp* WANT to cook for him. Sad, I know. But I must say, it is YOUR delicious recipes that have made me want to cook. This excites him greatly (he's tired of being the chef in our home). So thank you. Your easy step-by-step, picture-by-picture (it's just what I need!) have made a cook out of me! (btw can't wait to try this chicken soup!
Mary On Friday, April 11 at 3:29 pm
The soup looks so good. I will use the jarred chicken soup base. It's like boullion cubes in a jar that you spoon out, try it. I make my lasagna just like yours and ALWAYS get so many compliments when I make it for company. You Rock Ree!!
mosheep/Denise On Friday, April 11 at 3:44 pm
For raising Country Kids:
They make a pasta that is shaped like rice and you could most likely substitute it for the rice but just add to the bowls of soup not to the pot or else they will absorb too much of the broth. Cook it first before adding to the bowl.
Gee On Friday, April 11 at 3:44 pm
Ah, nostalgia! This soup is so simple to make, but one of my all-time favorites!! Your photos of it are so mesmerizing that I'm sure it will be on our menu this weekend. Thanks Ree Ree!
mnm On Friday, April 11 at 3:45 pm
i was going to ask you to put up how to dice an onion photos sometimes. thank you. i am now learning at this age too, it's so not rocket science. can you show us some other vegetables like tomatos, always come out mess. i know the knife is also key. see, you're helping humanity.
JackieW On Friday, April 11 at 3:46 pm
This weather screams soup !
Suppose to be 70 degrees on Tuesday though.
Gee On Friday, April 11 at 3:48 pm
Yes, TUMERIC!! Add it to soups, stews and whatever you can for your health's sake!!
Eli On Friday, April 11 at 4:01 pm
Yaaaay soup! and i LOVE that you add food coloring- I'm usually all for keeping it natural, but that is supremely awesome
Laura On Friday, April 11 at 4:02 pm
It's funny you mention the onion cutting thing. Since I saw you demonstrate it the first time (well, I just "found" you last week, but I plowed through all your archives in about five days) I've been cutting my onions this way and smacking myself for not figuring it out for myself sooner.
Diana On Friday, April 11 at 4:03 pm
That cookbook would be a fab idea you know. Maybe not all about slicing and dicing but with all you fabulous recipes and photos. Could you work on that, In your spare time? Maybe shoot for a publishing date around the end of November? It would really help me out with holiday shopping Thank You!
Philly On Friday, April 11 at 4:19 pm
Chicken bouillon cubes, what a wonderful creation !!
mosheep/Denise On Friday, April 11 at 4:21 pm
This soup looks delicious. I can't wait to try it.
Cheryl in Nebraska On Friday, April 11 at 4:24 pm
I love cooking with Boullion cubes too! I've never thought of adding yellow food coloring to chicken soup, thanks for that handy tip.
TheCottonWife On Friday, April 11 at 4:24 pm
The food coloring is awesome in a very "add a half cup of oleo" sort of way.
Kellee On Friday, April 11 at 4:34 pm
" Your soup looks yummy! I have tried a few of your recipes and they were great .. I would like to suggest that if you ever see *knorr* bouillon cubes … try them it will change your live in re to cooking with bouillon cubes it did mine.."
This is EXACTLY what I was going to say…although I would never condemn anyone for using any kind of bouillon cubes. ever. Co-workers told me about Knorr bouillon and my life hasn't been the same since. And around here if you buy them in the aisle of the grocery store where they sell Goya brand products (catered to the Hispanic population of this area) in the package with the Spanish writing you get 24 cubes (and they're large cubes) for the same price as 6 cubes in the aisle where the other bouillon is sold!
Martha/ Greeneyes On Friday, April 11 at 4:44 pm
I bet this is what you did yesterday when the power was out huh?
Lit the gas stove with a match and made soup. I've done that.
No soup for us today. It's almost 70 at my house. We'll probably BBQ something. YUM.
Happy weekend!!!
Judy M. from Catonsville On Friday, April 11 at 4:45 pm
Hi Ree — Just wanted to say "thank you" for the onion slicing lesson. I am 56 years old and I never knew how to cut up an onion until I read it last time on your website. Now, I just LOVE cutting onions. I call the whole family in so they can watch what a good job I do. They think I'm nuts, but the onions just look so darn purty when they're chopped the "right way" that I just want everyone to see it. (Maybe I am nuts!) Anyway, thanks again for that lesson.
Judy M. from Catonsville
soozll On Friday, April 11 at 4:46 pm
I was going to suggest that one could use Tumeric instead of the yellow food coloring, but Jordan and Gee beat me to it. Tumeric isn't something everyone has in the spice cab though, so whatever works OR leave the coloring out..it adds only visual appeal, not flavor.
Soup looks good, Ree.
Jan Karon On Friday, April 11 at 4:46 pm
Oh, this looks good and so easy. But, since I'm in the middle of Michael Pollan's books "In Defense of Food" and "The Omnivore's Dilemma," where he's telling us to eat only "real" food (or maybe he meant "Ree" food?), I can't bring myself to add the Yellow #5 or #6 or whatever Chanel number required. Hey, remember, FD&C Yellow No.5 is even banned in Austria and Norway, since it's linked to asthma attacks and thyroid tumors. Wanna also keep Lone Little Niece from climbing up the walls (food dyes exacerbate her ADHD big time)! Want the little punk to be able to sit through math homework! Guess we could always do it before soup time.
Thanks to Jordan and Gee re turmeric substitute. On other online sites, yellow food coloring recipes say: "add 1/4 tsp and a large pinch of *stale* turmeric …. Turmeric is often used to give vegan puddings and tofu scrambles that 'eggy' shade. This is a good use for turmeric that's past its prime, since stale turmeric is fairly flavor neutral." Not vegan myself, but I'm good at letting things go stale! Also, realize the Whole Foods here is bound to have those organic food colorings. Woo-hoo!! So Ree's Chicken Soup, here I come!


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Not that he has any ambitions, but Brian Burke jokes that he could have a political future in Toronto -- under the right circumstances.
With his team off to a 3-0-0 start, its best in 11 years, the Toronto Maple Leafs' general manager quipped during "The NHL Hour with Gary Bettman" that "I could run for mayor right now.
"Of course, if we lose the next three," he added, "I couldn't win as dog catcher."
On a more serious note, Burke told Bettman that despite the good start -- a far cry from last season's 0-7-1 beginning -- he has "more work to do" as he continues to remodel a franchise that hasn't been to the Stanley Cup Final since its last championship in 1967.
Burke served as GM of the Hartford Whalers, Anaheim Ducks and Vancouver Canucks before coming to Toronto in 2008. He said his "three pillars of rebuilding" have remained the same no matter where he's worked.
"First, you have to run it like a business," he said. "Second, you have to play an entertaining style. We don't trap. We hit, we try to score. We fight.
"Third, we make our players do more in the community than the next two teams. They've got to give back to the community."
The Leafs haven't been to the playoffs since 2004, and Burke has gone on record saying that a return to the postseason is the team's goal for 2010-11. He didn't back down when Bettman reminded him what he had said.
"That's our goal and that's our intention," he said. "We have the greatest fans in the world, and we have to reward them."
Burke also served as the NHL's chief disciplinarian in the mid-1990s under Bettman between stints as GM with Hartford and Vancouver -- a job now held by Colin Campbell. Burke scoffed at suggestions that suspensions and other discipline would be better handled by a committee.
"There's one guy in every sport (who handles discipline)," Burke said. "It's a one-man job, and we have the right guy."
Burke also said the role of the general manager in the NHL has changed during the 18 seasons he's been on the job.
"The influence of the general manager has been reduced," he said. "When I started, general managers ruled the world. The League has taken over a lot of the things general managers used to do -- it has added a lot of professional support.
"A GM's influence has diminished, but an NHL general manager is still more powerful than (the GM) in any other sport."

subset: commoncrawl


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Sports Report: Ailene Nguyen '16 Sets a New School Record in Women's Track and Field
Ailene Nugyen '16 begins her school-record run in the 100 meters at the Redlands Last Chance Meet and will compete in the NCAA Division III Nationals this week at Ohio Wesleyan
Redlands hosted a Last Chance Meet on Friday for athletes to attempt to qualify for the NCAA Division III Championships, and Ailene Nguyen '16 added her name to the Pomona-Pitzer Women's Track and Field record books yet again with a 12.20 in the 100 meters. Nguyen broke the old Sagehen mark of 12.23, which had been held by Catherine Dee since 1986, after breaking records last year in the long jump and the triple jump which had stood since the 1970s.
Nguyen will be heading to the NCAA Division III Championships at Ohio Wesleyan this week to compete in the long jump. She will be joined by Men's Track and Field competitors Ben Girodias '15 and Paul Messana PI '17. Girodias qualified in the 10,000 meters after having to wait out the final competitions this past weekend, hanging on to the last invitation (the runners with the 20 best times are invited and Girodias ranks 20th). Messana was also named the SCIAC Newcomer of the Year after going undefeated in the 800 meters against Division III competitors this spring.
Women's Golf had its NCAA Division III Championships this past week, and Jennifer Kim '17 put forth an impressive performance in finishing 22nd out of 110 competitors. She shot a 76 in the third round, which was the fifth best round in the field, and at one point was in 11th place on the final day of competition. Weather delays affected tournament play on several occasions, including halting the third round after nine holes, when Kim (-1) was the only player of the 110 in the competition below par.
Several postseason awards came in during the week as well. Women's Tennis had Mae Coyiuto '16 and Sammy Chao '14 earn first-team All-SCIAC honors, while Lea Lynn Yen '16 was on the second team. Coyiuto was also named to the Capital One Academic All-District team. For Men's Tennis, Jake Yasgoor PI '17 was named the ITA West Region Rookie of the Year and was named first-team All-SCIAC, along with Chris Wiechert PI '14. Connor Hudson '15 was named to the second team.
Chao and Yen will be in action this week at the NCAA Division III Women's Tennis Doubles championships, which will begin on Thursday at CMS (their match will take place no earlier than 4 p.m.). The duo earned All-America honors in the fall by winning the Intercollegiate Tennis Association West Regional championship and advancing to the national semifinals, while Chao also earned All-America honors last year at the NCAA Championships in doubles while reaching the quarterfinals with Kara Wang '13.
Women's Lacrosse also had its All-Region honors announced this week by the Intercollegiate Women's Lacrosse Coaches Association, and the Sagehens had four players named first-team All-West. Goalkeeper Gaby Fukumura '17, defender Brenna Gormally '15, midfielder Ally McLaughlin '16 and attacker Jana London PI '14 were each first-team all-region selections, with London earning the distinction for the second time.
Five Sagehen athletes (Nguyen, Messana, and Girodias in track and field, and Chao/Yen in women's tennis doubles) are left competing this week at NCAA Championships, beginning on Thursday and possibly carrying into Saturday. To keep up to date with their progress and all Pomona-Pitzer athletics news, follow us on line at www.sagehens.com, on Facebook at www.facebook.com/sagehens or on Twitter at www.twitter.com/sagehens (@Sagehens).
To keep up to date with all the Pomona-Pitzer athletics action, follow us on the web at www.sagehens.com, on Facebook at www.facebook.com/sagehens, or on Twitter at www.twitter.com/sagehens.
This Week's Schedule
Home Games in Bold
No Games Scheduled this week
* If Sagehens qualify (NCAA announcements are Monday afternoon)


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GenreDrama, Romance, Adventure
Release DateNovember 01, 2007 (American Film Market)
MPAA RatingPG-13
StudioA-Mark Entertainment
REVIEWS RATE: Critics N/A Readers [Rate It]
Cast and Crew
DirectorGregory Mackenzie
ProducerGregory Mackenzie, Daniel Grodnik, Albert S. Ruddy, Brett Walsh, Bruce McNall
ScreenwriterNick Pustay
- Sienna Miller as Camille Foster
- James Franco as Silias
- David Carradine
- Scott Glenn as Sheriff Foster
- Ed Lauter
- Mark Wilson
- Avery Bisbee
- Mitch Bisbee
- Paula Boudreau
A twisted honeymoon road trip about a young couple on their way to Niagara Falls. SILAS PARKER is a moody petty-thief. He marries his parole officer's niece, believing that he can use the romantic honeymoon to escape to Canada. CAMILLE FOSTER (Sienna Miller) is the sweetest girl you can ever hope to meet. She truly believes that Niagara Falls will change Silas for the better and won't let anything stop the honeymoon, not even her death.
No pictures available


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They are who we thought they were!
They are the Boston Bruins. The number one team in the East; a team with tremendous depth up front, a good combination of size and speed on the blueline, a consistent and reliable goaltender, effective special teams, a great coach, some scorers, some playmakers, some grinders, some speedsters etc.
I can't figure out why people are so surprised at the dominance shown in the first two games of this series. Look at the San Jose Sharks. They have been arguably the best team and have lost the first two games to a Ducks team that has struggled with consistency all year. That's surprising. The Habs-Bruins series is playing out the way it should. I thought it was very obvious that even if the Canadiens would play their very best, that is not good enough because the Bruins are just better. They need the Bruins to play below their potential in order to have a chance. Someone texted me Saturday night after the game "I now understand why you predicted the Bruins to win the series." I thought to myself; "I assumed a number 1 team would beat a number 8 team, that's not exactly a bold prediction…"
Montreal being down 2-0 does not surprise or disappoint me as a fan.
It disappoints me that people keep blaming Carey Price. First of all, if you are going to blame a loss on a goalie, score more than 1 goal! Lose the game 6-5, then blame it on the goalie. The kid is 21, most goalies don't become starters until they are much older than that. Give him a break.
It disappoints me that it took almost 5 periods for Gainey to realize "maybe I shouldn't have broken up Tanguay – Koivu – Kovalev!" This is the line that had it not been put together, the Habs would not even be playing in the playoffs. Get Laraque off of the number one line! He had 2 points in just around 35 games this year!
It disappoints me that Tomas Plekanec was scratched. The playoffs is not the time to send messages, it's the time to win games. As bad as Plekanec has played recently, benching a 20-goal scorer when you only have 3 on your roster is not exactly the brightest move. Send a message by benching him or demote him to the 3rd or 4th line. Sending him to the press box really does not make much sense.
It disappoints me that Gainey fired Carbonneau because the team was not "emotionally engaged", and now I would argue that they lost the first 2 games, mainly because they were overly engaged emotionally. The players take stupid penalties and are too focused on the Bruins physical style of play that they are completely disregarding the style of play that helps themselves succeed.
The Canadiens are at home tonight for Game 3. The lines, d-pairings and starting goaltender will only be revealed close to game time. My money is on Halak starting and Plekanec back in the lineup. If the Habs want a chance to win tonight; they will need to play a more conservative game defensively to limit Boston's scoring chances, they need to stay out of the box, they need to get Kovalev on as much as possible with Chara on the bench, they will need a solid performance from their goaltender and they will need to be more effective on special teams.
Can't afford to lose this one. It's do or die, so the players better not forget to bring their game.
About the Author
Written by Corey Krakower
I am the Director of NHL Content & Habs writer for ProSportsBlogging.com; I have spent 8 seasons behind the bench as a minor hockey coach; and I am the future GM of the Montreal Canadiens (according to my mom). I spend my days managing the Harrow Sports brand in my hometown of Montreal and I moonlight as a Hockey Advisor for Pi Athlete Management. Most importantly, I'll throw anyone under the bus for a laugh.


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David Lassonde begins his 25th
season and 19th at the University of New Hampshire, which makes him
the longest tenured assistant coach in the history of the
men's hockey program. Lassonde began coaching at UNH in 1988
serving as the team's goaltending coach. During his tenure
Lassonde has mentored a pair of Hobey Baker finalists in Ty Conklin
and Kevin Regan as well as five All-Americans in Conklin, Regan,
Mike Ayers, Jeff Levy and, most recently, Brian Foster.
In between his two stays in Durham, he spent three years at both the University of Wisconsin and Miami University. During his 24 years of collegiate coaching, he has been to five Frozen Fours and 17 NCAA Tournaments. As a member of Coach Umile's staff, Lassonde is primarily responsible for coaching the Wildcat defensemen and goaltenders. Lassonde's other on-ice duties include assisting Umile in all aspects of practice preparation and implementation, especially as it relates to the program's defensive systems. Off ice, Lassonde coordinates the UNH video program and his experience has also played a key role in UNH's recruitment of many of its national caliber players.
In 2007, Lassonde was recognized by the American Hockey Coaches Association (AHCA) with the Terry Flanagan Award, which is given annually to an assistant coach who has demonstrated a superior body of work during his/her career. In addition, he was inducted into the Rochester (N.H.) Sports Hall of Fame for his achievements as an athlete and coach.
During the summer months, Lassonde works for the New England District in its Player Development programs. He has coached at numerous USA Hockey district and national festivals, and was an assistant on the US Under-18 team that competed in the 2005 Ivan Hlinka Memorial Tournamnet in Slovakia. He has also coached for the past 18 years at Stan Mikita's School for the Hearing Impaired in Chicago, Ill. He serves as On Ice Director for the very successful Dick Umile Hockey School and coordinates all aspects of the school's schedule. Recently, Lassonde became a mentor for the USA Hockey Warren Strelow Goaltending Mentor Program.
The Rochester, N.H. native graduated cum laude from Providence College with a Bachelor of Arts Degree in History Education and played goal for the Friars from 1981-83 under current New Jersey Devils President and General Manager Lou Lamoriello. Coach Lassonde resides in Durham and graduated from, played for, and taught at Spaulding High School (Rochester, N.H.).


text:
Add data storage, email and SMS messaging, and push notifications to your Windows Phone apps with Windows Azure.
Build a complete mobile app from scratch with C#/XAML using the Windows Phone SDK and Windows Store SDK, in this project-based course.
Learn to design and build a Live Tile to represent your app on the Windows Phone Start screen.
Sell and market an existing phone app in the Windows Phone Store.
"Your tutorials are superb: easy to understand, entertaining, and really help feed the passion." —Ken A.
more from our members »


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Things are really not going well for comedian Katt Williams. The comic was arrested this weekend after getting into an altercation at a Seattle-area bar, news which we wish we were surprised to hear. We're starting to get genuinely concerned that you young people wouldn't remember Williams as anything other than a man who is constantly getting arrested. In addition to acting gigs like My Wife and Kids and Friday After Next, Katt is an insanely talented (NSFW) comedian. When he isn't fighting in bars, that is.
Now, it doesn't take a behavioral psychologist to realize that someone who allegedly threatens his fellow patrons with a pool cue and throws a cigarette in a stranger's eye is going through some sort of crisis. Then we realized: all of Katt's encounters with the long arm of the law include one or two truly bizarre details. For example, just last week Williams was pursued by police while driving a "three-wheeled motorbike" through Sacramento. A three-wheeled motorbike. Of course, that's only the tip of the weird, illegal iceberg…
2) Last week (following his low speed chase), Katt slapped a Target employee across the face. It goes without saying that the incident was caught on camera. Weirdest detail: We wish we could say it was the fact that Katt drove away from the incident in his own cart, but it would actually be the "slapping a Target employee" part. What could they even have been talking about?
3) Williams' bodyguard shot a family's German Shepard outside a Jack-in-the-Box in Arizona when the dog bit him last July, after which Katt offered the (undoubtedly horrified) family a Mastiff puppy to make it up to them? Weirdest detail: The man just had a Mastiff puppy on hand?
4) Last June Katt was arrested after a landscaper was attacked by three women hurling dirt and rocks at outside the home where Williams was staying. The comic then blocked the man's escape with his SUV. Weirdest detail: Dirt and rocks?
5) In 2009, Katt was arrested and charged with burglary and criminal trespassing in Newnan, Georgia after he…just broke into a person's house and stole their stuff. Weirdest detail: Katt Williams is a famous comic who has broken into someone's home and stolen their stuff.
[Photo: Getty Images]


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WESLEY CHAPEL — Cultural differences are to be expected when anyone makes a cross-country move from Los Angeles to Wesley Chapel, but Chase Corley admits he wasn't prepared for what he encountered when he enrolled at Wiregrass Ranch High School.
Not only did the Wiregrass teachers allow the 17-year-old senior to pull out his cellphone during class, they practically insisted on it.
"It's weird," he said. "It's different."
His high school in California had a no-cellphones policy. Wiregrass Ranch takes a more lenient approach, incorporating cellphones and other wireless devices into routine class work and largely ignoring students who peer at the devices when they switch classes or head to lunch.
That could soon become the routine at other schools in Pasco County, as well, as the school district policy catches up with what essentially has been the status quo at Wiregrass.
Under the current policy, students are supposed to keep the devices turned off unless told by a teacher or administrator to power them on.
The revised policy, tentatively approved by the school board Feb. 5 and set for a final vote April 1, is less restrictive. It will allow students to use their devices before or after school, during lunch, between classes, during after-school activities, at school-related functions and on the school bus, "provided such uses do not create a distraction, disruption or otherwise interfere with the educational environment."
When class is in session, students can use them only under the direction of a teacher or administrator.
Some wireless activities are still verboten. The policy prohibits such things as sexting, texting while driving and photographing or recording others without their permission. Devices with built-in cameras also are prohibited from being used in locker rooms, shower rooms and restrooms.
The new policy might mean a dramatic change for some schools. At Wiregrass Ranch High, it mostly will be business as usual. The school, which opened in 2006, has been an innovator in encouraging students to use their cellphones and other wireless devices in the classroom, with teachers designing lessons that hinge on the electronics and educating students about finding credible sources when they conduct research.
No one minds, either, if a student is hunched over a cellphone or iPad during lunch, messaging friends or playing a game.
Biology teacher Lesley Kirkley said she often makes use of the camera function in the devices, taking her students outside to photograph live organisms on the campus. They return to class and use those photographs to design a digital version of the food chain.
"I want to give them the opportunity to use the resources and see it as a tool and not just something they're using to text message friends," Kirkley said.
Teachers also make use of a Web-based program called Socrative that allows them to ask students questions or give them a quiz through their wireless devices. The question appears on the student's cellphone or iPad, and the student punches in a response.
Rachel Miller, a government teacher, said that's a great resource because the program tells her instantly who answered correctly and who did not. If a large percentage of the students miss the same question, she knows she needs to revisit that material.
During a class change Tuesday morning, as Wiregrass students emerged from their classrooms, many quickly became engrossed in cellphone conversations or otherwise engaged with the tiny screens.
Principal Robyn White watched the procession and chastised just one rule-breaker, a boy wearing a hat in violation of the dress code.
The cellphones warranted a shrug.
"It's part of their everyday lives," White said.
In some classes, students are issued school-owned iPads, which 14-year-old freshman Monika Caffier said are handy for organizing work and keeping track of what's required.
During lunch, she can get ahead on homework or surf the Internet for fun.
"I think it's really beneficial," she said. "It makes you want to learn more and it's easier to take notes if you have sloppy handwriting."
Her handwriting, for the record, is not sloppy.
Kayla Osborn, another 14-year-old freshman, said some teachers send text messages to remind students about upcoming quizzes or work that's due. Assignments also are available online, so a student who misses school because of illness can check what's expected without having to wait until the next day.
"I only have one teacher who doesn't let us use electronics," Osborn said. "In the other classes, they encourage us to use them."
None of this means Wiregrass students are perfect in their wireless decorum. Teachers catch them using their phones when they were told, repeatedly, to put them away, and ultimately each teacher has final say as to whether phones or other devices are used in class.
That means occasionally a little prodding is in order.
"It's a constant reminder, but that doesn't prohibit me from doing my job," history teacher Connie Hines said.
In a sense, the cellphone is just an old problem manifesting itself in new technology. Hines said when she began teaching, "we just had to deal with note passing."
Still, with technology so dominant in their lives, Hines said students could use a reminder of the importance of face-to-face communication. Often she sees them strolling down the hallway, texting away, instead of engaging in conversations with each other.
"I see kids isolate themselves with their phones and that's an issue," Hines said.
Biology teacher Branden Anglin said if he sees a lot of students surreptitiously sneaking looks at their cellphones when they are supposed to pay attention to him, he gives himself part of the blame, figuring he hasn't made the lesson engaging enough.
Incorporating technology into the lesson helps that engagement, but it isn't the only way to grab students' attention.
Anglin's class extracted DNA from fruit, and the curious students became captivated with the hands-on activity. For a moment, at least, DNA revealed before their eyes in the classroom trumped anything the students might view on those brightly lit screens.


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Robert Rowe has served in the California fire service for some 26 years, where he attained the rank of Deputy Fire Marshal. As Deputy Fire Marshal, Robert managed an organized municipal Fire Prevention/Investigation Division within the Greater Los Angeles area. It was here that he obtained extensive knowledge and expertise in the following fire-related disciplines:
• Building Fires
• Commercial Fires
• Debris/Fragment Analysis
• Electrical Fires & Explosions
• Fire Cause & Origin Investigations
• Fire & Building Codes/Standards
• Fire Sprinkler and Fire Alarm Systems
• Flammable Liquids
• Fuel Fires
• Hazardous Materials
• Explosions
• Standard of Care for Fire Investigations
• Standard of Care for Application of Codes and Standards
• Industrial Fires
• Marine Fires & Explosions
• Pyrotechnics
• Chemical Fires & Explosions
As a Certified Fire Investigator (CFI ) and Licensed Private Investigator, Robert has investigated over one thousand (1,200) fires during his fire service career, and has qualified as an expert witness in both deposition and at trial.
He is currently a member of the National Fire Protection Association, California Conference of Arson Investigators, International Association of Arson Investigators, and the National Association of Fire Investigators. Robert also serves as board member of the Forensic Expert Witness Association's (Orange County Chapter) and has conducted professional seminars entitled Attorney/Expert Professional Relationships, and The Four Things You Need to Know as an Expert Witness.
While a Deputy Fire Marshal, Robert served as Past President of the Area E Arson Task Force, which includes the cities of Downey, Montebello, Compton, Santa Fe Springs and Long Beach. As a member of the arson task force, Robert worked closely with various local, state and federal law enforcement agencies on large fire and special investigations. While serving in this capacity, Robert became a Special Deputy for the Alcohol, Tobacco, Firearms and Explosives, as well as with the U.S. Marshals Service.
Robert fulfilled a three year term as President of the Los Angeles Area Fire Marshals' Association, served as a member of the Western Fire Chiefs Association's Uniform Fire Code Development Committee amd the Uniform Fire Code Interpretation and Development Committee. While a public fire official, Robert served on the NFPA 1/Uniform Fire Code Technical Committee.
In 2003, Robert was appointed as a member of the California State Fire Marshal's Fire/Life Safety Advisory Board and the California Building Standards Commission's Plumbing, Electrical, Mechanical and Energy Advisory Committee, serving in the capacity of Fire Official. Robert currently serves as Executive Director of the Fire Sprinkler Advisory Board of Southern California.
BackgroundQ: Please list your professional accreditations, degrees, licenses, and certificates granted:
A: Certified Fire Investigator (CFI)International Association of Arson Investigators, Certified Fire and Explosion Investigator (CFEI) and Certified Fire Investigator Instructor (CFII), National Association of Fire Investigators Licensed Private Investigator, Certified Fire Inspector (California State Fire Marshal's Office), Certified Fire Investigator (California State Fire Marshal's Office), Certified Fire Code Inspector (Uniform Fire Code Association)
Q: Please list your affiliations or memberships in any professional and/or industry organizations:
A: California Conference of Arson Investigators
International Association of Arson Investigators
National Association of Fire Investigators
National Fire Sprinkler Association
National Code Services Association
National Fire Protection Association
California State Firefighters Association
International Association of Firefighters
International Code Council
Q: Please list any teaching or speaking experience you have had, including subject matter:
A: Incendiary Devices, Los Angeles County Coroners Office
Incendiary Devices, Southern California Fraud Investigators Association
Fire Investigation and the Fire Code, California Conference of Arson Investigators, Residential Fire Sprinkler Systems, City of Palm Springs Fire Department
Uniform Fire Code Update, Southern California Fire Prevention Officers Association
Uniform Fire Code Update, Apple Valley Fire Protection District
Uniform Fire Code Certification, Chino Valley Fire District
Uniform Fire Code Update, Portland, Oregon
Uniform Fire Code Update, Las Vegas Fire Department
Q: Have any of your accreditations ever been investigated, suspended or removed? (if yes, explain)
A: No
Q: On how many occasions have you been retained as an expert?
Q: For what area(s) of expertise have you been retained as an expert?
A: Fire Investigation Analysis, Fire Code Interpretation, Criminal Prosecution, Fire Protection/Fire Life Safety Systems, Hazardous Materials Storage, Pyrotechnic accidents, Arson
Q: In what percentage of your cases were you retained by the plaintiff?
Q: In what percentage of your cases were you retained by the defendant?
Q: On how many occasions have you had your deposition taken?
Q: When was the last time you had your deposition taken?
A: May 24, 2012
Q: On how many occasions have you been qualified by a court to give expert testimony?
Q: On how many occasions have you testified as an expert in court or before an arbitrator?
Q: For how many years have you worked with the legal industry as an expert?
A: 17 years as a Municipal Fire Department Investigator
6 years as a Private Fire Investigator/Code Expert
Q: What services do you offer? (E.g.: consulting, testing, reports, site inspections etc.)
A: Review of medical files, answering specific fire related questions asked by Client and participating in case conferences. This may include but not limited to research, analysis, testing, inspection, review of materials, interviews, report preparation, expert testimony in depositions, mediation, arbitration and trial proceedings if necessary, reading and correction of deposition transcripts, and review and signing of affidavits and similar documents.
Q: What is your hourly rate to consult with an attorney?
A: Consulting time, including but not limited to, research, analysis, testing, physical inspection, review of materials, interviews, consultations, telephone conferences, report preparation, reading and correction of deposition transcript, review and signing of affidavits and similar documents will be billed at a rate of $250.00 per hour in six-minute increments plus expenses. Any time related to the case or project which is beyond the scope of an initial free consultation will be considered billable time. The hourly rate includes driving time, but excludes time spent in an airport and/or in-flight. Reasonable estimates of time to be spent working on any aspect of the case may be provided upon request.
Any consulting time expended outside the geographic area of Consultant (West of the Continental Divide within the United States of America, excluding the Hawaiian Islands and Alaska) will be billed at a per diem rate of $2,000 per day plus expenses instead of being billed at an hourly rate.
Q: What is your hourly rate to review documents?
Q: What is your hourly rate to provide deposition testimony?
A: Consulting at depositions, court appearances, or other legal testimony will be billed as follows: (1) Depositions or other legal testimony taken within the geographic area of Consultant (West of the Continental Divide within the United States of America, excluding the Hawaiian Islands and Alaska) will be billed at $300 per hour at a minimum of three (3) hour increments;
(2) Deposition, court appearances, or other legal testimony taken outside of the geographic area of Consultant (West of the Continental Divide within the United States of America, excluding the Hawaiian Islands and Alaska) will be billed at a per diem rate of $2,000 per day plus expenses instead of being billed at an hourly rate. Irrespective of geographic location, a cancellation fee of $500.00 will be assessed unless at least seven (7) days advanced written notice is given to Consultant canceling or rescheduling date for Consultant to provide legal testimony . Billing is made for time being deposed, courtroom testimony, and waiting time. It is acknowledged that the Consultant will not be deposed or provide expert testimony if any invoices and/or retainer fees have not been paid prior to said depositions, court appearances, or other legal testimony.
Q: What is your hourly rate to provide testimony at trial?
Q: Please list any fees other than those stated above (E.g.: travel expenses, copy fees, etc.)
A: Consultant shall be entitled to reimbursement from Client for all actual out-of-pocket expenses including but not limited to lodging, meals, car rental, air fare, photography, overnight express mailing, parcel service fees, audio/visual aids, materials, electronic research fees, laboratory fees, couriers, major document photocopying and specialized commercial services. A flat-rate administrative fee of $40.00 shall be applied per billing period (monthly) for telephone expenses, including wireless, facsimile, minor postage and minor photocopying. Air travel shall be coach class, or the most cost-effective seating available; the Client will arrange and pay for this transportation at travel times convenient to the Consultant. Automobile mileage will be billed at the current IRS allowance. Estimates of expenses may be provided upon request.
ReferencesStephen Kahn, Esq.
433 North Camden Drive
Suite 888
Beverly Hills, CA 90210
(310) 246-9227
Keith A. Haskins, Esq.
Marshall, French & DeGrave
2030 Main St # 600
Irvine, CA 92614
Office: (949) 222-2930 ext. 169


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A Few Clouds ~
Feels like: 96°F
Sunday, Aug. 2, 2015
Another Reason To Memorize The BiblePosted Monday, January 26, 2009, at 10:44 PM
Acts 2:38
A woman had just returned to her home from an evening of church services, when she was startled by an intruder. She caught the man in the act of robbing her home of its valuables and yelled: 'Stop! Acts 2:38!'
(Repent and be Baptized, in the name of Jesus Christ, so that your sins may be forgiven.)
The burglar stopped in his tracks. The woman calmly called the police and explained what she had done.
As the officer cuffed the man to take him in, he asked the burglar: 'Why did you just stand there? All the old lady did was yell a scripture to you.'
'Scripture?' replied the burglar. 'She said she had an Ax and Two 38s!'
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Rocky Mountain Research Station Publications
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The banded elm bark beetle: A new threat to elms in North America
Negron, Jose F.; Witcosky, Jeffrey J.; Cain, Robert J.; LaBonte, James R.; Duerr, Donald A., II; McElwey, Sally J.; Lee, Jana C.; Seybold, Steven J. 2005. The banded elm bark beetle: A new threat to elms in North America. American Entomologist. 51(2): 84-94.
An exotic bark beetle from Asia, the banded elm bark beetle, Scolytus schevyrewi, has been discovered in 21 states of the United States. Although its point of entry is not known, a survey of museum specimens suggests that it has been in the US for at least 10 years. It is most abundant in western states, attacks primarily American and Siberian elms, and carries spores of the fungal pathogen for Dutch elm disease. In Colorado, S. schevyrewi appears to compete successfully with the more familiar smaller European elm bark beetle, Scolytus multistriatus. The host range, chemical ecology, and impact of S. schevyrewi are under investigation. The insect will likely have a significant deleterious effect on elms in the urban and peri-urban landscapes of North America.
Keywords: banded elm bark beetle, Scolytus schevyrewi
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Home > Mumbai Bars & Pubs > Western Suburbs > Khar West Bars & Pubs > The Den
39 Reviews / 41 Ratings
Your rating
The Den introduces Happy Hours. Get flat 50% off on IMFL everyday between 6pm-9pm
Cocktail Pitchers (Serves 4): Rs. 900 Between 6pm-9pm & throughout the day on Sun, Mon & Thu
Come sing at The Den with their host Gerry from the UK and enjoy their special offer for the month.
Special offer: Grab 10 pints for Rs. 1000
Time: 9pm onwards
Come sing at The Den with their host Gerry from the UK and enjoy their special offer for the month.
Special offer: Grab 10 pints for Rs. 1000
Time: 9pm onwards
Write a Review
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January 19,2015
cozy place to chill at!
This place is not very big but still it is always crowded..the music played here is very nice and you will always see people dancing inspite of having no place. The karaoke nights are a lot of fun.. The happy hours is also good..the food is nice as well..We also got free shots on the house!
Rohit Khopkar, Operations Manager
January 25,2014
Nice Place!!!
Just got back from a great time at the Den. Did not try the food as we had already eaten some place else, but the bar service is quick and efficient. They do a very good job in handling the large crowds, no complaints with regards to the drinks service. The atmosphere is great, the crowd is great, remnants of the party scene of the days when partying was safe and fun, where people just go out to have a good time, void of any wrong intentions. The music though was just trance, not a big fan of it, they should experiment more with their music as there are other genre's out there which can also uplift moods and bring about a party atmosphere.
January 20,2014
Absolutely rocking
Been their thrice and the places is absolutely rocking. The ambiance is very cool. They have an awesome beer offer- 10 beers for 1000 bucks and food is slightly above average priced. One must try the grilled prawns marinated with mustard (ask the waiters for what its listed as). Must visit.
November 26,2013
IN EVERY WAY!!! Why th hell should anyone go there again? It does not fullfill any requirements of a pub that it calls itself. There is no vibe, no ambience to match a pub. Very dull, boring, lazy place! There are no designated waiters or service! Music is all confused. Although the acoustics are fine. They feed on the Live events that happen there but then they are not planned properly and its as if you have entered someone's house party where nobody knows anyone!! Food SUCKS!! If you try to eat there that is... But overall a sub standard boring place!!!
November 05,2013
One of d best place to CHILL ...!!!
Its been a regular hangout spot for my friends and I. The place and ambiance is nice. Food is Great specially the Cheese Garlic bread. Rates are reasonable. Service is fantastic and management is friendly and cheerful. A must visit place for all.
September 16,2013
Most affordable drinks!
It doesn't look like the old Wine Den and doesn't look like Cafe Goa either.in its new avatar, The Den is dark and dingy. The great news is it has very affordable alcohol and decent food. They do play some strange ass music really loud while the setting is actually perfect for classic rock. Hoegaarden & Leffe at Rs.320 on the menu,cheapest that I have seen in Mumbai.
June 11,2013
Loads Of Fun!
I went to the den on a tuesday when they have the karaoke night. And boy! What fun. It was a night I'll never forget. They have an awesome beer offer- 10 beers for 1000 bucks and food is slightly above average priced. But its worth every penny! Just make sure you book a table in advance and be there by 9.
Its a place I'm going to be visiting MANY times!
Good Food - Reasonably Priced And Tasty
I went to the den a couple of weeks ago when I was headed with some friends to Banana Bar in Khar and we found out that the whole place is under renovation. So, not knowing where to go, we decided to go with one friend's suggestion to try The Den. So we did.. and it was great! We have 5-6 different starters, 3 soups along with some beers and cocktails and the bill only came to 750 bucks per head. Which I found decently priced. The only disappointment was that I wanted burgers and since the burgers are made by the restaurant nearby which was closed for the day, I wasn't able to get them. But overall it was good.
Black out
Okay so The Den.. Its a pub more than a club i would say. Sittings are good, have long chairs and couches inside depending upon the number of guests in a group.
The manager seemed pretty friendly and cool tempered. Handles the crowd pretty well.
First, talking about the food. We called for a tandoori pizza it was well stuffed with chicken with absolutely no veggie's on it. Just cheese and chicken served on bread. the Chicken seemed a little bit more spiced, it wasn't spicy, but was filled with lot of Indian spices and herbs. Didn't taste like tandoori. Starters are juicy and presentable. You won't resist your hand to pick one out of it. Didn't experiment with the main course. Was stuffed with the starter and pizza.
Drinks, one of the best pubs i have been to on the basis of providing alcohol . Has a Great Collection of wines. Has a wine rack too on display. A big plus point i would say. Beers are served well chilled and with cheese lings. Other spirits seemed attractive. Definitely will try out the cocktails next time.
The music is vibrant and loud. Good music that will hit your ears! :)
May 12,2013
Best in Bandra!
So I have been quiet regular at the Den, say maybe at least a couple of times a month. Of late though, what has changed drastically is the music. So the place practically has a new DJ pretty much every night of the week. The transformation moves in this manner,from a conversations place at 8 to a light dance by 11 to a dance place by 12....apart from Tuesdays when they have Karaoke. If you are not much of a singer, like me, but feel like it after a few drinks, and your friends are not up to it either. ASK FOR JERRY, he in a way is the 'ENTERTAINMENT MANAGER", who will pretty much sing anything with you.On the food front, good pizza, pasta and not many know this but they also serve you from from its neighboring 'health food' outlet Gostana.....Which helps in guilt reduction when drinking :). Anyways I'm pretty much sold. Also on Tuesdays they have 10 beers for 1000 bucks. That's pretty much like MRP!
April 15,2013
April 13,2013
April 12,2013
March 25,2013
January 08,2013
Awesome food!
I was at the Den the other day, with the family. We were greeted by modern, friendly ambience and very courteous attendants. I was wondering whether this place is mainly for good drinks, but to my plesant surprise the quality of food that we had at the Den, was one of the finest.
Pizzas were awesome, like you get in good places in Italy. I havent tasted such Pizzas anywhere else in Mumbai.
Butter garlic Prawns were mouthwatering.
Such Tuscany Potatoes, I am sure, are difficult to get anywhere else.
The list goes on and on ..awesome! But for the limited stomach, we could try only a few dishes and need to go a number of times again to try other dishes, which I am sure must be equally good.
April 27,2012
The Den Again
hi friends i stay in town and was in bandra last saturday for work As work got done made a last minute plan to go for sum drinks with my mates We were walking by the KFC lane in midst of the hush bush n came across The Den Probably is also known as Cafe Goa We learnt they had given the management to Cafe Goa for a year and are back to being The Den On entering we saw a lot of crowd floating inside and a mix of music was on which included 1 or 2 bollywood numbers which was entertaining We tried finding a place near the bar but being jammed chose to sit outside In a way was gr8 as being in the open patio we could smoke and they seved dirnks to food all of it there The staff was very well versed n helpful We truly enjoyed the continental starters and the amazing cocktails I must say they have one fo the best cocktails n a perfect MOJITO in Mumbai We also got free shots while leaving Awesome time We willl be back CHAO
April 27,2012
hi frnds i stay in town and was in bandra last saturday for work As work got done, made a last minute plan to go for sum drinks with my mates. We were walkin by the KFC lane in midst of the hush bush n came across The Den. Probably is also known as Cafe Goa .We learnt they had given the management to Cafe Goa for a year and are back to being The DEn. On entering we saw a lot of crowd floating insifde and a mix of music was on which included 1 or 2 bollywood numbers which was entertaining. We tried finding a place near the bar but being jammed chose to sit outside. In a way was gr8 as being in the open patio, we could smoke and they seved dirnks to food all of it there. The staff was very well versed n helpful. We truly enjoyed the continental starters and the amazing cocktails. I must say they have one fo the best cocktails n a perfect MOJITO in Mumbai. We also got free shots while leaving. Awesome time. We'll be back CHAO
February 19,2012
Wine and Dine with love
Imagine getting dumped by a snobby restaurant on Valentines despite getting a reservation done. With every place filled to brim on Valentines we had no place to go. Stranded! We tried our luck by calling The Den and asked if they would accommodate us. They courteously invited us over. We entered the place, and love fell in love with its friendly ambiance. Guessing because it was the day of love, they had these ballons which I must admit, did look out of place. To begin with, we called for two glasses of Chenin Blanc and ordered for a plate of butter garlic prawns. The starter was good though a little salty for my taste. Moving on, a plate of Beef Chilly arrived on the table and it was delicious! This dish wasn't on the menu but the restaurant was kind enough to make it for us. Not a beef eater, but that dish changed my whole perception about this meat. Next, we had garlic bread with cheese and a tenderloin burger. Yes, I know burger on Valentines! Overall, a very pleasant experience. Will definitely visit this place for its Beef Chilly.
February 20, 2012response from management at The Den:
Thanks for the appreciation. Looking forward to your next visit. Cheers!!
February 23, 2012response from management at The Den:
That will occur soon. Keep that beef chilly ready!
November 08,2011
should have been informed
i was der las fri and my cheque came up to 5k but i clearly remember i was not given a discount of 15% coz i havd paid that cheque thru my amex card .unfortunately i dont have the invoice with me rite now but it was ur duty to inform me abt the discount.rest without a doubt the place rocks.
November 10, 2011response from management at The Den:
hi there.
sorry for this mismanagement. I would appreciate if you could make another visit sometime soon and give us a chance to compensate for the same. You can contact me - 9821302348
Thanks and Regards
August 07,2011
amazingly good ;)
Went there for the first time and was there to celebrate my 16th birthday :D
It is a lovely place,small but well managed..the seating is soo cozy and comfortable..
Ordered for a huge vegetarian meal(all jain people along with me) mocktails and lot of redbull..Being underage were'nt allowed hard drinks!
To specify,everyone loved the pizza's
Everything was sober and upto what we expected..we made the best out of what we got!
Fantastic playlist and caring and watchful staff :)
will surely visit this place often...
P.S. Owned by my uncle's and they have done a GREAT job!
May 26,2011
Not the Den anymore - but still great!
Cafe Goa has moved here - they have retained the same ambiance and the same brilliant staff (by far the best staff anywhere in Bombay I would say!), but with a different menu. Popped in to watch the semis of the IPL last night and tried one of their burgers washed down with a great new wine called Turning Point. Wedges were a little one the soggy side, but wasn't really bothered as they accompanied a burger to die for! Not sure what they did to it but there was definitely a Goan twang - same sort of flavours as a Goan sausage but toned down a little. Delicious!
Another thing I like about this place is that the mark-up on wines isn't as huge as elsewhere nearby - at least the domestic wines. Compare it to somewhere like Red Ant or Bungalow 9 and its a steal!
One last thought - please don't change your staff - they are truly the best!
April 30,2011
Classy and cozy!
Den is a small but very cozy place to have dinner with a small group of friends. I was impressed with the space utilization. They have managed to create a great ambience with the right lighting, comfy sofa seating, right volume of music, unintrusive polite service and quite decent food. Could not try the wine menu but the vodka shots were great, so was the pasta. Its open till late, 1:30 on weekends I guess, so a nice place to catch a quiet dinner after partying or otherwise.
They did forget one of our orders but got it right away on reminding. Overall, we were having a good time so did not mind it so much.
March 22,2011
Good wines for a reasonable price
The first time I went to Den was on my first date with my boyfriend sometime in October 2010. The concept and the price brought me back to this place the second and third time.
As the name suggests, it IS a wine bar with an extensive wine list. I discovered their signature wine cocktails only on my third visit. Can't remember the name of the drink I had but it was SUPERB- a combination of red wine with lemon juice and something else.
Surprising that the restaurant is empty each time I've been there. Looks likes it remains an undiscovered gem. One complaint though - their food menu is limited and standard. They don't offer any special food+ wine combination recommendation like what wine goes with what pasta/appetizer.
I've had the bruchettas, crostini with dips and pizza. Food is not exceptional, but definitely above average.
I look at it as a pre-dinner place where I could start my evening with Wine and starters. Well, also because it does not shut between lunch and dinner timings unlike other restaurants.
Ambiance is nice with dim lights and good table arrangements. The staff is courteous and polite.
Sorely disappointed
Had be referred Den by a couple of friends and so was looking forward to the visit. Plus my husband and I are keen wine drinkers. The setting and seating is pretty acceptable - comfortable sofas. Staff was courteous and attentive too. However their drinks left much to be desired. We had a wine cocktail each, which despite being very different tasted almost the same and pretty average. We then decided to order a wine by the glass - their south african and argentinean white. When the drinks arrived and we tasted, we were unable to take a sip - there was a deep pungent smell and taste to it - extremely unfavorable. I have had wines of both these countries before and can therefore reasonably attest that the natural tastes of wines is not this. To give them the credit, the server did replace our drinks - this time on his recommendation we had the californian white. While better than the earlier one, I still detected the distinctive smell/taste and left it as it was. I am unlikely to go back and something I do regret.
November 08,2010
All things good in life!!!
this was kinda a last minute decision as we just wanted to unwind...checked out burrp and found a review of The Den, so we said Why Not? and we weren't disappointed.
being the only two people there on Diwali night we must say we got all the attention!!! the never ending list of wines was enough of a treat and then came the wine cocktail i ordered (trying to be experimental here!!) Lion's Favorite...one sip and it was my favorite!!! :) even though we don't get to the main course the starters and soups were really great and sufficient. very easy on the pocket...this place sure is one you should visit if you wanna just unwind...sip some awesome wine and try some interesting food (Gamberi Portofino...muah) like i said 'all things good in life....good wine...good food and good conversation!!!
October 28,2010
Café, not Bar
The Den is a small, easy to miss, wine bar on the lane off Linking Road. Despite being small, the tables are spaced out and the couches large and comfy. The lighting is just perfect dim enough to create a classy ambience without hampering reading of the menu.
They serve wine cocktails and have a good collection of imported wines served by bottle. The wines available by glass are, however, few. The wine cocktails are a must have. We tried champagne based ones and those were prepared really well. Also tried a couple of wines from their international selection. The problem is that the wine menu just has the names of wines probably a small tasting note would have made the selection easier.
Food is a mix of Italian and continental cuisines. They served killer quantities. We had grissini and what they served was 6 strips of normal toast bread (total quantity would have been just one normal size toast bread) with dips. In fact the quantity of bread was so little and the bread was so soggy that most of the dips were wasted. Had a potato based starter, which though was good in taste, again lacked in quantity. Other starters were just okay.
The markup on wines, especially the imported ones, is on a very high side. Couple this with taxes and service charge and you are looking at a markup of 1000-1500 rupees a bottle not suitable for people who want to enjoy lots of wine. Probably the high pricing coupled with measly portions of food is the reason that the place was nearly empty on a weekend evening and most of those who were there were just hanging out with hardly any wines being ordered. It just defeats the purpose of having a wine bar. It is more like a wine café where people come and spend time over a single drink.
The service was really good servers were very attentive. And they readily agreed to charge our bills to individual cards (this is really simple but somehow even some of the high end Bandra restaurants would not do that strange). 3 stars for the concept, service and collection of wines but definitely needs improvement.
October 29, 2010response from management at The Den:
Hi There!!
Appreciate your constructive feedback. We'll surely work on the same. I would like to invite you once again for a better meal from our end:) Hope to see you soon. You can contactme : 9821302348
November 11, 2010response from management at The Den:
I would definitely hop in again for the ambiance, but only when i am not in mood to enjoy lots of wine.
October 10,2010
This place was a real-time discovery on the GPRS when we were pondering abt our dinner plans in bandra. The place is small but not tacky. The couches are very comfortable and the lights are just rite. The LCD screens are placed at a viewable angle and the bar is nicely made up. The food and drinks were equally good and the staff is also very apt.It is worth the time and money.
October 29, 2010response from management at The Den:
Thanks mate. Hope to see you soon :)
September 16,2010
Great Drinks!
Loved the place. It is classy in an understated way, unassuming, and warm. The dim lighting, unlike many other places that I have seen, is actually nice. The service is friendly, crowd is nice, and music is OK. What I loved were the drinks... great variety. Try the Curacao for sure. In fact, try them all.
September 08,2010
Jazz at its best !!
Excellent staff ... this guy by name Sorei really helped and arranged a perfect evening for me and my Fiancee...Thanks Sorei !!
A lovely joint for all jazz lovers ... excellent wine cocktails served here ... an ideal joint for date and quite birthday celebration with your better half {as I did} ... nevertheless for non alcoholic people you have good options in mocktails too {I tried virgin mojito}
very limited food options but all are good ... may it be veg. or non veg. ... I had assorted Mushrooms and a Sandwich as I was fasting that day ... yet as reviewed by my friends they liked the Chicken basket {deep fried marinated chicken with mayonaise}
This would be in my "favorite" list hereon for sure!!
September 06,2010
Nice place to hang out with friends
Had a very nice time at Den with Friends. The three cheese pizza is yummy. They serve only beers, champagne and wine. Would love to visit the place again.
September 8, 2010response from management at The Den:
Thanx Hrishita. Most welcome . Cu
July 19,2010
Quick stop, sunday night.
Loved the place, best part about it is that its small and cosy. I liked that they were playing some nice Armin Van Burren softly in the background. I am very happy I ended my weekend there, definitely worth going if you want to just relax over a glass of wine and some friend. Service was great, complimentary mineral water as well.
Cosy hangout with superb service
Went to the Den last weekend. It was really quiet - although no idea why as the food was delicious, the staff incredibly attentive (but not painfully so) and the ambience perfect. Will definitely be going back to sample their South African specials for the World Cup!
June 12, 2010response from management at The Den:
Hii there!! Appreciate it. U should definately come and try out south african cuisine served during this fifa season. Also serving some special Fifa Cocktails . Call me if u drop by. 9821302348 - Gaurish. Thanx
June 30, 2010response from management at The Den:
Came to The Den and tried out the South African fare for the last England World Cup match. Food was excellent (again!) - service was great (again!) and once again, we will be back!
July 1, 2010response from management at The Den:
Thanx again! Should be doing something interesting for the semi's and finals.. u can post ur number so we can keep u updated :)
April 03,2010
A wine, not whine, bar
Oh, it does make a nice change to write an article which isn't going to be one of those reviews that tries to change the fortunes of an establishment that has been getting a heap of bad press...
A friend of mine suggested a much needed beverage after another week of slog in the office. And strangely, we both suggested this place simultaneously.
Soon enough we were being warned by the security guard, who opened the door for us, to mind the step down as you enter. Where I come from, it's more likely that you fall out of bars not into them ;o)
And what a bijou find this is. Small, but perfectly formed, the interiors are great. It reminded me of Western-style bars, and Mumbai has very few of these. And please don't refer me to Firangi Paani or Geoffrey's - the architects of these places have not been outside the state of Maharashtra during the course of their research on interiors. Or they've been getting advice from firangis after they've had one too many beers ;o)
Back to the story: The staff were primed ready for action and we were greeted by Sanjay, who was only too happy to try and please. Once settled into one of the super-comfy booth-style tables (not sure where the barrel tables have gone, but we didn't spot them) it was time to decide on a cocktail/glass of wine.
The prices are very good value, and the cocktails/wine menu pretty extensive. My only suggestion was that the cocktails were all pretty much on the sweet side. It would have been nice to have had more "drier" options.
No matter, as soon as this comment was mentioned to the mixologist in residence, he went "off menu" and was more than willing to mix anything that we liked. Gold star for that effort, young man.
And the same was to be said for the food. We asked for recommendations, and suddenly we were offered items not on the menu. Again, top marks for service.
The staff looked happy and eager to please. Not servile, just as it should be, but which you don't often find. The food was good (have the prawn appetiser - this was amazing - and only Rs 200 for a whole heap of jinga). We managed to squeeze in an entree and still have space for pudding too.
The food, plus a fair amount of alcohol cost us about Rs 2k each, which by most standards is pretty damned reasonable. This place is an ideal place to wind down post-work. It's not too big, nice and intimate, good music, and a formal dining area if you don't want to slob it out in a booth. Even the bathrooms had the "wow" factor. Seems that no detail, no matter how small, has been overlooked here. Faultless.
I only wish Mumbai/Bandra had more places like this.
Watch out for that step!
I made quite an entrance at the Den last Thursday! There's a step missing when you open the door, thanks to which I nearly rolled into the restaurant. The friends I was meeting had apparently repeated the same performance earlier that evening.
Missing steps apart the Den makes for a nice place to hang out after work. They have very nice wine cocktails and good finger food (try the Sicilian chicken). The international wine list is impressive but they need to work on stocking inventory! Cozy decor, slightly reminiscent of 'Cheers!' and the staff more than made up for the bar's architectural shortcomings by serving us multiple rounds of shots - gratis!
Went there for a night out with my girlfriends. We were pleasantly surprised by the cozy interiors and were blown away by the amazing cocktails; they were nothing like we have ever tasted before. The starters and food were pretty good too. The place is very good value for money and an ideal venue for a chilled night out with friends/family (even a date!!). The staff was very courteous, attentive and helpful. I think this place has the potential to be one of the hottest spots in Bandra. We vowed to make this our weekly haunt!!
February 27,2010
For the Winers loving cocktails
Have really created interesting Wine Cocktails.- its strictly a Wine Bar - with good international Wines available by the Glass , for an affordable price between 350 to 500
Seating Capacity- 50-60 people
Sprakling wine : The Champanska : Good flavour for Rs.220/-
Not quite a place to have Food- they have very limited options and the Quality and the quantity of main courses was not worth the price putup. The straters however fared a little better
A break from the usual
If you like wines you will love this place as much as I did. It is an ideal place for a night out with friends or to go on a date. The sweet, friendly staff offered excellent and attentive service to the broad mix of customers (of which I must say constituted a lot of foreigners). Although your choice would be limited only to wines, the wine cocktails are a class apart and something that not many of us would have tried before. They have a decent food menu which compliments the wines, but again limited. I guess they want their USP to be strong which is wines which are very moderately priced. Its definitely worth a go!!!!
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