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Wyoming back country has always been on my "Bucket List" it def kills me knowing for the most part that if I wanted to do it I would have to pay a guide. Seems money driven to me as previously stated
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Wyoming back country has always been on my "Bucket List" it def kills me knowing for the most part that if I wanted to do it I would have to pay a guide. Seems money driven to me as previously stated
During the summer the grizzlies are up high and not scouring for food with hibernation near...This time of year its a different story. I deal with grizzlies everyday where we guide. Last hunt a griz went through an 11,000 volt fence at night to try to get in to our camp, we obviously chased him off. We run 3 strand fence around the entire camp powered by boat batteries that hits 11,000 volts. How many DIY that have never had to deal with grizzlies have any idea how to protect a camp from these bears and are going to have the ability to pack in enough gear to safely do so? If you havent hunted around the Western wyoming areas that the grizzlies are thick in, you have no idea what its like. There is a reason any random person shouldnt be allowed to hunt in it without proper experience on how to keep grizzlies from getting free meals. The way these bears act during July is entirely different than now. They follow my horse tracks everyday hoping to get a meal. We have a couple specific bears in our area that will be on us within 30 minutes of having shot at something. Its a different game that many people do not understand because they have never had to deal with it. If wyoming opened the wilderness areas to anyone, I guarantee the amount of bad grizzly encounters would shoot through the roof, as nobody understands what they are capable of until you deal with it constantly.
I guess I don't understand the argument.
Girzzly bears in Wyoming Wilderness areas are more dangerous than those in other states? or outside the wilderness boundary?
They are only dangerous to hunters, but not hikers, photographers, miners, or fisherman?
I am quite comfortable hunting in Grizzly country myself, and I fully understand the risks of any wilderness activity. I don't think I need a guide to tell me how to deal with bears ... or moose ... or windstorms ... or lightning ... or steep slopes ... or flash floods ... or homicidal maniacs ... or any other number of dangers in the wild.
I have no problem paying extra for out of state tags, or giving residents preference on draws, but arbitrarily nixing public wilderness from non-res hunters for the protection of an industry just doesn't sit well with me.
I don't think he is saying that a bear can tell the difference between a NR and a resident but living in the state where we have all these animals in our backyard, we are trained and have the knowledge of how to best prepare ourselves and deal with the situation. I'm not saying NR don't, I'm sure some do but someone from South Carolina coming out here for their first DIY experience probably doesn't fully understand how deadly these mountains can be. There have been a lot of threads on here asking about how to best prepare for bears and the back country. Think of how many grizzly attacks there are in Yellowstone every year from tourists out hiking and camping. I truly don't think that the wilderness thing is a money hungry deal. You can get a resident guide to go with and they don't have to charge anything. Obviously, people from other wilderness states like Alaska are going to know how to handle themselves but I don't think they want to re-write the regulations to allow a couple of states to be able to hunt our wilderness and not others.
When is the hating on Wyoming going to end?! :)
The law has been in effect my whole life. In the 1970's it had nothing to do with grizzlys as there weren't that many. It had everything to do with search and rescue.
My father was the head of Fremont County search and rescue during that time, and the thought was that they would reduce the number of search and rescue incidents by not allowing non-residents into the wilderness. I did a cursory google search to see when the law came into effect and I can't find anything. I am sure a search of Wyoming state statues would put up a date.
Most Wyoming wilderness areas are near or connected to Yellowstone or Grand Teton National Park. Like Montana's Bob Marshal and the big one I can't remember the name of in Idaho (Is it Frank Cook?), these are huge areas. A wrong turn, a bad fall, and now some bears acting non-Yogi like can really ruin your day. Add that little note to being 20-80 miles from a road, and you can be in serious doggie doo really quickly.
Your right someone who has back country experience in another Western stated and fully understands what making a go of life in the wilderness is all about, probably won't get into trouble.
But how do they police it? How do they qualify experience? Or outfitting and equipment? They could do it like the Klondike where you had to have a laundry list of equipment just to walk into the area, and have it checked off by a Game Warden at the trailhead.
A mountain of anti-bear devices isn't going to keep a trio of Texans alive when the mercury drops to minus 30 and their GPS batteries die. So they freeze to death on a mountain pass because they can't 3 point triangulate their location to get back on the trail head and down the mountain.
Or a backpacker from the Sierras that has climbed and hunted all over the world, but he wants to travel light so he forgoes the 12 volt battery and electric fence and ends up as bear poop.
Another wonderful aspect of the wilderness areas is even the residents of Wyoming don't really use them in any great numbers.
Attachment 4350
Wyoming Bear
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Thats great you are comfortable in grizzly country..But that is because you have had the opportunity to live and hunt in it. Grizzlies reside in a small section of 3 western states. That is a very small percentage of people that have the ability to understand how to hunt in areas with them. For the most part the non-res that come out this way are not going to be from any of these areas and are much more likely to be from a state that has never had a grizzly set foot in it. Do i feel that some people could do just fine hunting in a grizzly area..of course. But to change an entire regulation for a select number of people who understand what they are dealing with will never happen. Also, the number of grizzlies not located inside our wilderness areas is far fewer than the amount that are in the wilderness areas.
I agree entirely that there are residents that should not be setting foot into the wilderness as they have no clue what they are doing. Should they have a test that should be taken by those wanting to hunt on their own in a wilderness area? sure but i doubt that will ever happen. As for your statement about grizzlies not being able to tell the difference between a local and non-res..It is not the bears fault, Its the person standing there that has never seen a 600lb bear at 50 feet to know that grizzlies have notoriously bad eye sight and usually come in close to investigate before you can run them off. For someone that has never seen that, There is a good chance it scares the hell out of them and they think they are in danger. I would say almost every client i take is not comfortable with how close we get to bears, and yet for myself I never feel in danger cause i am commonly around them and know their actions and can tell if the bear is a bad one or not.
I think Edelweiss has also put a great aspect to it in his above post.
Good points mtnguide.
One thing though is why are hikers allowed to go in and not new a guide? I can go tomorrow to Wyoming to go hike but not hunt a wilderness on public land without hiring a guide. That's ridiculous. If it is because of grizzlies, why don't they put on a mandatory online class to educate people not from grizzly country. Just a thought.
It's funny though, public land that well... Isn't.


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This week on Billboard's Top 200 albums chart, Eminem's The Marshall Mathers LP 2 lands at #2, this time losing the #1 spot to One Direction. Additionally, Hopsin's Knock Madness breaks into the Top 100 and the American Music Awards appear to impact the charts.
Eminem's The Marshall Mathers LP 2 Lands At #2
Eminem's The Marshall Mathers LP 2 sold approximately 199,000 units this week. That wasn't enough to top Midnight Memories, One Direction's new album, which sold approximately 547,000 units in its first week. To date, Eminem has sold about 1,323,000 copies of his most recent project. Mathers helped promote The Marshall Mathers 2 last week by unveiling a music video for "Rap God." He is reportedly also prepping a music video for "The Monster," a single of his that features Rihanna. For the first time in several weeks, Eminem's The Marshall Mathers LP 2 was the only Eminem album in the Top 200. In the first week of MMLP2's release, Eminem had eight albums make the list. "Rap God" can be viewed below.
Hopsin's Knock Madness Breaks Into Top 100
Panorama City, California representative Hopsin's Knock Madness landed at #76. The Funk Volume release sold approximately 12,260 units this week. In total, the album has moved more than 16,000 copies. The #76 placement is an improvement from last week's placement at #132.
Fellow Funk Volume emcee SwizZz recently spoke with HipHopDX about Hopsin's Knock Madness and why he feels it's a significant release. "Knock Madness is an important album for a lot of reasons," SwizZz said. "Knock Madness really has the potential to take Hop's career to a new height. From a Hip Hop perspective, Knock Madness is important because it truly provides a fresh breath of air to today's Rap game. Hopsin's creativity and artistry can't be denied. He's the consummate artist, for real. Critics might not like his image, or preferred style, but no one can refute that he can rap his ass off."
Hopsin's Knock Madness can be streamed below.
AMAs Appear To Impact Charts
The American Music Awards (AMAs) appeared to have an influence on the charts this week. Pitbull, the host of this year's program, for instance, went from having no projects in the Top 200 last week to having two in the Top 100 this week. Pitbull appeared on the charts this week with Global Warming (#93) and Meltdown (#95). Pitbull sold approximately 10,000 copies of each project. Rihanna, who took home an AMA Icon award, also experienced an increase in sales. Her Unapologetic collection went from #178 to #116 selling approximately 8,700 units for the week. The AMA's Favorite Rap-Hip Hop Artist winners, Macklemore & Ryan Lewis, also found a jump in sales. Their album, The Heist, which also earned the duo an AMA for Favorite Rap-Hip Hop Album, went from #52 to #30 this week. This year's Favorite Male Artist at the AMAs, Justin Timberlake, also saw his 20/20 Experience Complete collection go from #22 to #11. The 20/20 Experience's first installment also jumped from #88 to #36.
Rihanna's AMA performance of "Diamonds" can be viewed below.
Hip Hop Album Sales: The Week Ending 12/1/2013
#1. Eminem - The Marshall Mathers LP 2 - 199,000 (1,323,000)
#10. Various - Now 48 - 63,000 (254,520)
#11. Justin Timberlake - 20/20 Experience Complete - 77,000 (633,000)
#12. Drake - Nothing Was The Same - 74,000 (1,203,000)
#30. Macklemore & Ryan Lewis - The Heist - 26,000 (1,172,000)
#36. Justin Timberlake - 20/20 Experience - 23,000 (2,373,000)
#45. Yo Gotti - I Am - 19,000 (67,000)
#66. 2 Chainz - B.O.A.T.S. II #MeTime - 14,000 (186,000)
#76. Hopsin - Knock Madness - 12,000 (16,000)
#93. Pitbull - Global Warming - 10,400 (355,000)
#95. Pitbull - Meltdown 10,000 (10,000)
#124. Kendrick Lamar - good kid, m.A.A.d. city - 7,800 (1,099,000)
#158. Jay Z - Magna Carta...Holy Grail - 6,400 (1,071,000)
* data comes from Nielsen Soundscan, rounded to nearest thousand for units above 10,000, nearest hundred for units below 10,000. Each week, HipHopDX presents top albums in Hip Hop/related, and five notables.
Will Eminem remain at the top of the Rap charts next week? Stay tuned to HipHopDX.

subset: commoncrawl


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Current AnnouncementsFROM: Center for Civic Engagement RE: Earth Day
Sent: 4/10/2013 9:30:04 AM
To: Students, Faculty, Staff
Are you looking for a fun way to earn some community service and help out the environment?
You are cordially invited to help celebrate Earth Day. The Borough and CALU will be holding a community clean up on Monday April 22nd. This is a recognized event by the Great American Clean-up. In case of inclement weather a rain date has been scheduled for Wednesday, April 24. We will celebrate afterwards at Jozarts with food, music and fun. Day of registration and check in will be at Wyatt Park behind the California Public Library.
To sign up for the event, follow the link below:
Find us on facebook: Search California Earth Day
Bring a friend and have some fun making our community beautiful!
If you have any questions or ideas for this event please email: firstname.lastname@example.com


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Ensuring easy inspection and maintenance of these often-overlooked and commonly misunderstood devices
The condensate trap perhaps is the most overlooked item in the design and installation of fan coils and air handlers with cooling coils. Often, condensate traps are inadequately described in contract documents and, sometimes, are not described at all, which leaves important details to be determined by the installing contractor. It is the designer, however, who is in the best position to make these decisions because of his or her knowledge of the pressures in the air-distribution ...
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I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) For Valentine's Day, consider Tavolo where Chef Nuno Alveswill be have a special ala carte Valentine's Day menu from Thursday, February 14 through Sunday, February 17. .
In addition, they are offering a Couples Cooking Class on Saturday, February 16 at 12pm. Come to Tavolo, strap on an apron, and learn together how to make beet (think pink) raviolis, roast rack of lamb, and seasonal sides. All this togetherness, plus a post-class luncheon with wine, is $120 per couple. Call to reserve your space at 617-822-1918.
Also on Saturday, February 16, at 6pm, there will be Live Acoustic Guitar from their own Ryan Beke. Ryan is a local musician who attended Berklee, teaches several instruments to kids, records, and brings a funky energy. Beke has become a regular at the infamous Wally's in Boston, but you can skip the crowds and see him here, and you never know who he'll bring along to jam with.
2)For Valentine's Day, Thursday, February 14, the four restaurants of the Grafton Group, including PARK, Russell House Tavern, Temple Bar and Grafton Street, will have special menus.
Valentine's Day Dining à la Carte
First Course
Chilled Crab & Melon Salad (Avocado, Roasted Lime Vinaigrette)
French Onion Soup (Bone Marrow Toast) Seared Foie Gras (Armagnac-Soaked Prunes, Brioche)
Seared Scallops (Truffled Cauliflower Purée, Crispy Kale)
Grilled 12-oz. Ribeye (Potato Gratin, Roasted Asparagus, Red Wine Sauce)
Red Velvet Cupcake (Mascarpone Frosting)
Russell House Tavern
Three-Course Prix Fixe
$59 per person ($10 discount for reservations before 6:30 PM)
$18 per person optional beer or wine pairing
First Course
Potato & Pernod Soup (Smoked Moosabec Mussels, Watercress)
Parsley & Ricotta Cavatelli (Braised Goat, Raisins, Pine Nuts, Mint)
60-Degree Egg (Parsnip Honey, House-Smoked & Cured Speck, Arugula)
Smoked Duck Rillettes (Fernet, Cherries, Toast)
Roasted Half-Pheasant (Toasted Sunflower Butter, Wild Mushroom Pancake, Pea Greens)
Salt Cod & Roasted Tomato Stew (Crispy Oysters, Sea Urchin Rouille)
Moscato & Fennel-Braised Veal Shank (Anson Mills Polenta, Black Fig Gravy)
Crispy Cider-Glazed Heritage Pork Belly (Apple, Celery Root & Guanciale Hash, Soft-Poached Egg, Vinegar Greens)
Chocolate Strawberry "Snowball" (Chocolate Truffle Cake, Strawberry Mousse, Coconut, Marshmallow)
Olive Oil Cake (Lemon Gelato, Pine Nut Cookie, Mint Simple Syrup)
The New England Cheese Board (Three Local Cheeses, Traditional Accompaniments (add $9)
Temple Bar
Three-Course Prix Fixe
$49 per person ($10 discount for reservations before 6:30 PM)
$18 per person optional beer or wine pairing
First Course
Thai Coconut-Lemongrass Soup (Poached Shrimp, Thai Basil, Frizzled Leeks)
Panko-Crusted Scallop Cakes (Beluga Lentils, Candied Bacon Jam, Crispy Beet Root)
Foie Gras Terrine (Kumquat Marmalade, Fennel Pollen, Pickled Mustard Seeds, Brioche)
Teriyaki-Braised Short Rib (Green Tea Rice, Pickled Veggies)
Warm Eggplant Casserole (Fennel-Parmesan Gratin, Wild Mushroom "Meatballs," Cured Black Olives, Capers, Grilled Baguette)
Rosemary Honey-Glazed Rohan Duck Breast (Sweet Potato Pavé, Broccoli Rabe, Black Mission Fig Jus)
Pan-Seared Mahi-Mahi (Israeli Couscous, Sliced Almonds, Grapes, Cilantro, Pineapple Curry Sauce, Crispy Plantains)
Grilled Ribeye Steak (Creamed Spinach, Truffled Duchess Potato, Gorgonzola Butter, Bordelaise)
Chocolate & Peanut Butter Mousse Cake (Dark Chocolate Ganache, Caramelized Banana)
Passion Fruit & Strawberry Napoleon (Filo Dough, Coconut Mochi, Ginger Caramel)
Grafton Street
Valentine's Day Dining à la Carte. Suggested wine pairings available
First Course
Chestnut Rangoon (Oxtail Marmalade, Young Celery Leaves, Pine Nuts, Truffle Oil)
Parmigiano Reggiano Tartlet (Tuscan Kale Salad, Toasted Almonds, Plump Golden Raisins)
Pan-Seared Atlantic Halibut (Red Curry Sweet Potato Purée, Radish, Edamame, Tarragon, Green Apple)
Grilled Brandt Farms Ribeye (Aligot Potatoes, Rapini, Smoked Bone Marrow Butter, Bordelaise)
Dark Chocolate Decadence Cake (Brandied Amarena Cherries, Vanilla Bean Ice Cream)
3) Lucia Ristorante & Bar has teamed up with United Liquors, a Massachusetts-based distributor focusing on wine and spirits, to present a four course wine dinner. Guest speakers from the beverage industry will kick off the evening, introducing each course which will be paired with Italian wines from Zyme, a wine company founded by Celestino Gasperi, son-in-law of Giuseppe Quinterelli, one of Valpolicella's most legendary winemakers.
The four course menu with wine pairings is as follows:
Antipasto / Salmon Carpaccio
2011 Zyme "il Bianco from black to white
Parpardelle with Wild Mushrooms, black truffles
2008 Valpolicella Classico Superiore
Braised Leg of Lamb
2007 Zyme 60/20/20 grape varietal Cabernet, Merlot, and Cabfranc
Parmesan Reggiano
2004 Zyme Amarone
When: Monday, January 28, 6 p.m.
Cost: Tickets are $50 per person.
For reservations and more information, please call 617-367-2353.
4)Chef Paul Turano, chef/owner of Tryst restaurant in Arlington, has taken it upon himself to bring authenticity to his special prix fixe Mardi Gras dinner being held on Tuesday, February 12, from 5pm-10pm. Served in addition to Tryst's regular menu, Mardi Gras diners can look forward to experiencing a three-course prix fixe menu available for $38 per person (tax and gratuity not included).
The menu will feature items such as oysters with chorizo mignonette, crawfish and chicken etouffee and Southern comfort bread pudding with pecans, apples & vanilla bean ice cream. Guests will also be able to enjoy authentic cocktails and Hurricanes galore.
Reservations are strongly recommended and can be made by calling 781-641-2227.
5) On Saturday, February 9, from 12pm-5pm, check out the Wine ConneXtion's fourth annual "Battle of the Big Cabs," a complimentary in-store wine tasting featuring high-end, luxury wines that are rarely uncorked. The Wine ConneXtion, located in North Andover, will be bringing out the big guns and opening some of the world's most distinct and exclusive Cabernets names such as Silver Oaks and Faust. Guests will have the opportunity to sip and swirl the featured wines before voting on their favorite Cab while munching on complimentary cuisine from Sultan Mediterranean Cafe located in North Andover.
Regardless of the winner, all of the featured wines will be available to purchase for a special price throughout the day. Walk-ins welcome all day. Free to the public. *Please note: Must be 21 or older.
6) "Laissez les bons temps rouler!" is a Cajun expression meaning "Let the good times roll!" and it strongly conveys the joie de vivre ("joy of living") attitude of The Beehive's 6th Annual Mardi Gras celebration on Tuesday, February 12. The South End hot spot has spared no expense in making this year's festivities as authentic as possible. Diners and party goers alike can look forward to the traditional jazz style of BT New Orleans 2nd Line Brass Band which will keep the crowd singing and swinging all night long.
Further indulge with Chef Rebecca Newell's Cajun inspired à la carte specials featuring authentic NOLA-style dishes. Finish off your meal with a big old Hurricane, put on your complimentary Mardi Gras beads, and you'll be ready to hit the dance floor.
Come for dinner, come for the music and cocktails…come to see what "New Orleans Style" is all about. There is no cover charge for this event. Regular menu served in addition to all special items. Reservations recommended so please call 617-423-0069.
7) Special for Mardi Gras, Darryl's Corner Bar & Kitchen will be welcoming New Orleans' own jazz musician, Henri Smith, this Fat Tuesday. Henri Smith made his mark on the music industry in New Orleans, the birthplace of jazz, where he polished his talent for many years. As a radio personality for New Orleans' premier jazz station for 14 years, Smith was a household name even before he began thrilling audiences with his jazz, blues, creole, and Cajun flavored music. Finding himself in Boston after the tragedy of Hurricane Katrina, Smith has established his groove in New England. Engaging audiences all over the area, he has become the go-to for traditional jazz entertainment.
Darryl's Corner Bar & Kitchen's menu for Fat Tuesday/Mardi Gras will transport guests straight to Canal Street. Full of authentic New Orleans cuisine, dinner choices include: gumbo with okra; fried catfish strips; Jambalaya with shrimp, sausage, chicken, mussels, and rice; and more.
The special New Orleans themed cocktails are the other piece of the equation, equaling a "big fat" time. Specials include: DCBK Hurricane – Darryl's take on the New Orleans original, built with dark rum, light rum, amaretto, fresh orange and pineapple juice, grapefruit bitters, and topped with grenadine; The Sazerac – Named after the coffeehouse where it appeared for the first time in 1859, this New Orleans signature cocktail features rye whiskey, Peychaud's Bitters, and homemade simple syrup, served to preference, chilled neat or on the rocks; Dirty Cajun Martini – Southern style dirty martini served shaken and up with premium vodka and hot sauce; Dirty Oyster Martini- Literally, a dirty martini with a fresh oyster in lieu of an olive.
DCBK is encouraging guests to wear masks, collect beads, and march into Boston's best corner bar dressed for the celebration, as the "best dressed" will win the choice of a DCBK $100 gift card or a Sunday Jazz Buffet Brunch for four. There is a $5 cover charge for live entertainment. For more information and reservations, please call 617-536-1100.
8) This Valentine's Day wine, dine and seduce your significant other at Tryst, located in Arlington. Guests enjoy a special 3-course prix fixe menu created by Executive Chef Paul Turano. This exclusive menu features specials such as Tagliatelle Bolognese, Berkshire Pork Porterhouse Chop, Grilled Flat Iron Steak and Miso Glazed Sea Scallops. After dinner, guests can relax, reminisce and indulge in Tryst's house-made Valentine's Day desserts such as Vanilla Bean Cheesecake and Flourless Chocolate Torte, while sipping on after dinner cocktails with a twist.
Tryst's Valentine's Day dinner menu is $45 per person (tax, gratuity and beverages not included), and will be offered exclusively on Thursday, February 14 from 5pm-10pm. Reservations are highly recommended and can be made by calling 781-641-2227.
At your favorite bakeries, how much does it cost to buy a slice of cake? When a simple cupcake may cost you $3 or more, then a slice of cake can easily run you $4 or $5. Their other desserts are usually similarly priced and purchasing a dozen treats can be rather expensive. You could easily spend $30-$50 for a dozen sweets and that can be tough for many of us to do during these tough economic times.
How many bakeries do you know where a slice of cake, or other desserts, cost only $1? Probably few, if any. They do exist though and you can find several of them within a short distance of each other, if you know where to look.
Last week, I ate in Chinatown twice and during those visits I stopped at a few bakeries to purchase several treats to take home with me. One of my stops was at Eldo Cake House, a favorite spot, especially as I love their coconut cake slices. It is almostunbelievablethat they charge less than $1 for that slice of coconut cake! In fact, they sell a number of cake slices and various other baked goods for under $1. The other Chinatown bakeries I visited have similar pricing and you can find so many different items for under $1.
Cheap, cheap, cheap!
Though these prices are cheap, what about the taste of these desserts? I have enjoyed nearly everything I have eaten at these Chinatown bakeries and believe they offer an excellent quality for the value. You can find plenty of diversity, something to appeal to all tastes and preferences, and you won't break the bank. I don't think the Chinatown bakeries receive enough credit for what they have to offer. They might not be as flashy as some of the more lauded bakeries, but their more subtle or plainer treats can well satisfy your sweet cravings.
Don't elevate style over substance, especially when that style comes with a much greater cost. What truly is important to you in a dessert? Price? Taste? The next time you want to visit a bakery, why not consider a trip to Chinatown.
What s your favorite Chinatown bakery?
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) Del Frisco's Double Eagle Steak House will celebrate Cupid's Day, onThursday, February 14 and Friday, February 15,with a special "Live Large, Love Big" Valentine's Day menu that includes an eight-ounce filet and an eight-ounce lobster tail for $79.
Featured additions available:
- Steak toppings: Oscar Style $15, Port-Foie Gras Butter $6
- Optional lobster accompaniment: Champagne Beurre Blanc $6
- Dessert: Godiva Chocolate Mousse Cake $12
2)The newly reopened Prezza is about to be struck by Cupid's arrow with the arrival of San Valentino in the North End. On Valentine's Day,Thursday, February 14 from 5:30pm–10pm,Executive Chef & Owner Anthony Caturano will dish out five exclusive specials available for one night only.
To start, there are Razor Clams (fregola, garlic, olive oil - $16). For a handmade pasta course, Prezza will serve up Ricotta Gnocchi (artichokes, chanterelles - $18). For entrees, there is Red Snapper (Milanese style - $28) and Grilled Bone-In Ribeye Steak (grilled red onions, lobster mashed potatoes - $46). For the finale, indulge in traditional Zeppolis (honey, hazelnut - $10).
3) Celebrate Monday nights with Chef Evan Deluty as he welcomes friends for Stella's 4th annual "Guest Chef Mondays".This annual event has grown and recommendations are highly suggested bycalling Stella at 617-247-7747.Each visiting chef will create a special appetizer, entree and dessert, and Stella's regular dinner menu will also be available. The "Guest Chef Mondays" menu will be available starting at 5:30pm for $40 per guest.
The "Guest Chef Monday's" lineup runs through March 31:
--Dante deMagistris, Dante, Il Castel January 21
--Robin King, from Oro Restaurant January 28
--Will Gilson, Puritan & Co February 4
--Rodney Murillo – Davio's and Avila February 11
--Marc Orfaly - Pigalle February 18
--Jay Silva – Bambara Restaurant March 4
--Colin Lynch – Menton March 11
--Doug Rodriguez – Clio March 18
--Louis Dibiccari – Tavern Road March 25
4) Post 390's Chef Eric Brennan shares his latest menu in his "Farm to Post" dinner series, showcasing raw cow's milk cheese from 5 Spoke Creamery, Goshen, NY. The dairy farm and creamery is located north of NYC, bringing together the dedication of a dairy farm with the artisanal hand of the cheesemaker. Post 390 showcases a farm every month as part of its "Farm to Post" dinner series, creating new weekly menus featuring the particular farm.
5 Spoke Creamery is both a dairy farm and a cheese-maker, as its motto is 'great cheese starts with great milk.' Their Holstein cows are grass-fed, roaming free on the farm, choosing from a variety of grasses, herbs, flowers and weeds. 5 Spoke Creamery believes the raw milk of grass-fed cows has a depth of flavor which cannot be duplicated. The cheeses are all handmade in the farmstead tradition, made with milk from their grass-fed Holstein cows. 5 Spoke Creamery milks the cows at 4am and makes the cheese at 9am. It doesn't get fresher than that.
This Menu begins January 17 and will change each week through mid-February
--Cauliflower and 5 Spoke Heritage Cheese Soup, Brambly Farm Pork and Apple Croquette
--Lobster, White Corn Tortilla and Welsh Cheddar Charlotte, Lobster-Roasted Pepper Salsa
--Grilled Maple Sugar and Spice Rubbed Duck Breast, Bacon-Redman Cheddar Waffle, Apple-Pear Butter, Brussel Sprouts with Peppered Duck Confit
--Herb Roasted Veal Rib Eye, Orecchiette with Broccoli and Crawford Cloth Bound Cheddar Cheese
--Welsh Cheddar Bavarian with Honey Apricots and Cinnamon Phyllo Crunch
5) 62 Restaurant & Wine Bar, located just north of Boston on the Salem waterfront, is celebrating its five year anniversary. Executive Chef Antonio Bettencourt has planned to host a series of three dinners to commemorate three major turning points at the restaurant. Each dinner will feature a five-course, prix fixe menu for $62 (plus tax and gratuity). The three dinners, titled Inspiration, The Opening and Fan Favorites, tell the story of how a dream to open one's own restaurant becomes a reality. Chef Bettencourt has much to be thankful for, and he wishes to share this five year milestone with all who have taken part in his journey.
The first dinner, Inspiration, will be on Wednesday, January 23, at 6:30pm, and will feature dishes that have inspired Chef Bettencourt throughout the years. He will be recreating some of his most memorable dishes that have shaped his style as a chef, such as Tagliatelle ai Funghi, Porchetta and Agnolotti di Patate.
The second dinner, The Opening, will be on Wednesday, February 20, at 6:30pm, and will feature dishes from 62 Restaurant & Wine Bar's very first menu. The dinner will include signature dishes that have gone on to become classics and others that are not listed on the current menu but are often requested by customers.
The series will conclude with a grand finale featuring Fan Favorites on Wednesday, March 20, at 6:30pm. The dinner menu will be comprised of the restaurant's most popular items. Diners have been asked to vote for their favorite dish from the past five years via Facebookand the winning dishes will appear on that evening's menu.
Every customer who attends a celebratory dinner will automatically be entered for a chance to win a $100 gift card to the restaurant. Reservations are required for the tasting menu series and can be made by calling 978-744-0062.
6) Taberna de Haro has some interesting Wine Seminars upcoming, concentrating on individual wineries. Each tasting, which starts at 7pm, is open to 20 people and Chef/Owner Deborah Hansen will be joined by someone from the winery.
January 23: The Wines of Abadal
Owner Valentin Roqueta will be at Taberna de Haro to tell us about his modern winery with a 900 year viticultural tradition, in Pla de Bagés, Catalunya. Two unique reds, two exotic whites, plenty of Catalán tapas and spirited discussion.
February 20: The Wines of Val de Sil
Three expressive whites, made from the godello grape, laden with minerals and mystery; and one beautiful red, a mencia with both earth and grace. Generous Galician tapas and a splash of history about the Valdeorras zone.
February 27:Raventós i Blanc Cava
Pepe Raventós, a man of his land possessed of tremendous humor and formidable knowledge, will be in attendance at Taberna de Haro to lead a tasting on his cavas, arguably some of the very best in Spain. Tradition and grace are the underpinnings of these gorgeous sparkling wines. Lots of Catalán tapas and Pepe's unique personality will make this tasting wonderful.
Cost is $40 per person, plus tax and gratuity. Reservation and pre-payment required. Call 617-277-8272 for reservations.
7) Valentine's Day will soon arrive at Towne Stove and Spirits and Culinary Director Lydia Shire and Executive Chef Mario Capone are whipping up some exclusive specials that will be available for four nights so lovers can celebrate all weekend long. To start off your romantic night on the Towne, the culinary duo will be serving Bluefin Tuna Carpaccio (with pickled ginger, white soy, crisped sweet potato - $21). For the main course, there is Potato Wrapped Cod (with cockles, saffron aioli, baby fennel - $35). To end the evening on a sweet note, indulge in a shared dessert for two: Dark Chocolate Cheesecake (with chocolate & champagne strawberries - $16). These items are available fromThursday, February 14 to Sunday, February 17, from 5:30pm – 11:00pm.
Ten million men and I share the same genetic abnormality yet it is a problem that few talk about, and even fewer do anything to help. It is an issue that gets no respect yet as it affects 7% of the male population it is something that needs to be brought forth, considered and addressed. Last night, this issue arose for me again when I dined at a new sushi joint.
What is my problem? I am color blind and more specifically, I possess a red-green color blindness. I can see colors, including red and green. However, I can't differentiate between as many shades of red and green as other people. An average person might be able to see ten different shades of red though I might only see five shades. I can determine the correct colors of traffic lights but matching the colors of my clothes is occasionally a challenge.
Color blindness is caused by the lack of certain pigments in nerve cells of the eyes, and red-green color blindness is the most common form. There is also a blue-yellow form though it is much less common. It is a condition mostly prevalent in men and only about 0.4% of women are color blind. Despite its prevalence in men, when is the last time you saw a business worrying about anyone being color blind?
Last night, I stopped at Enso Sushi, a newkaiten-zushi restaurant where sushi glides through the dining room on a conveyor belt. When a dish that appeals to you passes by, you take it off the belt. Each plate is color coded to a specific price so that when your meal is over, the server can easily determine your bill through counting the colored plates in front of you. You receive a color coded menu so you can determine the cost of each item. Most prices range from $2-$5 per plate, with a few specials above that cost.
My problem was that two of the colors looked essentially the same to me, and the difference in their price was about $2. If I just took a plate off the belt, I might have chosen a dish that costs $2 more than I thought it did because I got the color wrong. That could be a significant issue. With some time and effort in analyzing the menu, I was largely able to differentiate which dish cost which amount, but it was a bit of a hassle and should not have been necessary.
The restaurant had other identification options available beside using color coding. For example, they could have assigned each plate a certain letter or number and thus avoided causing any issue with the color blind. I think it is safe to assume that they never considered the issue of the color blind when choosing their color coded system.
I have encountered this issue before in other color coding situations, such as guide books and maps. For instance, I own a sustainable sushi guide that used a color coded system to indicate which seafood was a Good Choice and which was Avoid. The problem was that the colors used for those two designations looked basically the same to me. That was a significant problem and I am not alone in my difficulties. There are ten million other color blind men.
Color coding may seem to make it easy for many people yet it also makes it much more difficult for others. Restaurants, writers, publishers, and businesses or all types should consider the fact that there is a significant amount of men who are color blind. We deserve respect too.
Wine is pretentious and elitist, best suited to the upper classes while beer is more the drink of the common man. Or at least that is how many Americans seem to view the two beverages. While many Europeans may view wine as an ordinary drink, a commonaccompanimentto their meals, far less Americans view it through that prism. And it has been that way since the founding of our nation.
The original Jamestown and Plymouth settlers brought beer and malt with them and it was their favored alcoholic drink. "The colonists' interest in beer was understandable: it was the most important beverage in England, so much so that English families expended an estimated one-third of their budgets on malt for brewing." Besides continuing to import beer, the colonists also brewed their own beer, creating a wide range of different flavored beers.
The "...colonists tried virtually anything to brew and flavor their beer, including wheat, cornstalks, maple sap, elderberries, gooseberries, nuts, bark, various roots, pine chips, hemlock, and assorted leaves." The most commonly brewed beers included those made from molasses and those from the berries of persimmons. George Washington was a big fan of molasses beer.
Wine was imported too "...butmany colonists eschewed it, considering it pretentious. For the most part, wines were favored by the upper class."As today, price was an important factor in which wines were the most popular. "Wines imported from Europe were taxed, whereas wines imported from European possessions were not. As a result, wines from the Portuguese Azores or Spanish Canary Islands were less expensive than those from Continental Europe, and these wines became popular in colonial America." As we can see, wine attained a reputation from the start as being seen as pretentious and that image remains with us even today, though there are cracks in that facade.
How do we shatter the perception of wine being pretentious and elitist? Currently, the U.S. market is divided into approximately 52% beer, 32% spirits and only 15% wine. Since 1995, shares of spirits and wine have increased while shares of beer have actually decreased, by nearly 9%. Despite the increase in wine consumption, there is still a long road ahead before it becomes more widely consumed. For four hundred years, wine has been seen as pretentious so that is a significant obstacle to overcome and it won't occur overnight.
Over the last few years, there has been much talk of the "democratization" of wine, efforts to make it more accessible to the common person. Such efforts have been made by producers, marketers, retailers, writers, and more. For example, the rise of wine blogs is one such effort, the ability of any person, of any knowledge level, to write about wine, to share their thoughts and experiences. There are some wine blogs which perpetuate the aura of pretension, but the vast majority work at making wine more accessible. As another example, there are more wine stores now that aim at lowering pretension, trying to make the purchasing decision much easier for their customers.
Most of their efforts are still in their relative infancy and efforts need to be continued and expanded. Yesterday, I worked at the wine store and football was on the mind of many, important playoff games to decide who would battle in the conference championships next week. The drink of choice of the majority of customers was beer, not wine. Consider also how many beer commercials you see during football games. Who tailgates with wine? Will we one day see wine become as common a choice for sport events as beer? If that day happens, maybe we can truly say that wine has become democratized.
Do you contribute to the stereotype of wine being pretentious or do you help defeat it? If so, what do you do to help fight the perception? What do you drink for sporting events? And why? We all need to contribute to enhancing the perception of wine.
All of the above quotes are from Drinking History: Fifteen Turning Points in the Making of American BeveragesbyAndrew F. Smith (Columbia University Press, November 2012)
I am back again with a special Friday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. In this edition, I am also highlighting several Valentine's Day options.
1) On February 6, at 6:30pm, Legal Sea Foods in Park Square will prepare to embrace the annual day of love early with their first Legal Holiday of 2013: Valentine's Day. At this book signing and tasting, those who love food will especially enjoy the special guest for the evening, Scott Haas, a food writer and clinical psychologist who captures all the heat and hunger of a great restaurant kitchen in his new book, Back of the House. The book reveals the inner-life of a chef, what it takes to make food people crave and how to achieve greatness in a world that demands more than passion and a sharp set of knives. Haas will read excerpts and personalize copies of his book which each guest will receive a complimentary coopy.
Three-course pairing menu:
Nantucket Bay Scallop Ceviche (blood orange & aji amarillo; jicama sticks and yuca chips)
Manawa Sauvignon Blanc, Marlborough, New Zealand
Mesquite Grilled Tuna Steak (chanterelles & ancho farro salad, balsamic & tamarind glaze)
Tarima Mourvedre, Alicante, Spain
Strawberries "Tuxedo" Parfait (dark and white chocolate, Marcona almond brittle)
Rosa Regale Brachetto d'Acqui, Piedmont, Italy
Cost: $49 per person (includes book, tax and gratuity)
Reservation required by calling 617-530-9397
2) Legal Harborside will host a Valentine's Day celebration on February 14 by exclusively featuring a customizable three-course menu specially designed for the occasion by executive chefs Richard Vellante and Robert Fathman. Guests will indulge in this chef's tasting menu on the second floor of Legal Sea Foods' flagship location while overlooking the picturesque Boston Harbor:
-choice of-
Fire Licked Geoduck Clam (Juicy Melons, Yuzu, Poppy & Chorizo Dust)
Hearts of Palm (Beets, Cherries, Chevre, Candied Pistachio)
Foie Gras (Ménage a Trois, Seared, Torchon & Soup)
French Kiss Oysters (Crème Fraiche, Paddlefish Caviar)
Lobster Soup (Puff Pastry & Sherry)
Cape Scallop Ceviche (Lime, Thai Basil, Lemongrass, Pink Peppercorn)
-choice of-
Slow Roasted Halibut (Toasted Wheat Berry Salad, Dried Cranberries, Rose Water & Clementine Vinaigrette)
Roasted Rack of Lamb (Black Kale, Fingerling Potatoes, Amarone Cherry Gastrique)
Chateaubriand (For Two) (Cream Spinach, Truffled French Fries, Béarnaise & Mustard Sauce)
Lobster Thermador (Roasted New Potatoes & Root Vegetables, Tarragon Butter)
Sautéed Dover Sole (Yukon Gold Potatoes, Capers, Lemon & Garlic)
-choice of-
Chocolate Soufflé For Two (Baked to Order)
Raspberry Crème Brûlée
Port Poached Pear (Chinese 5 Spice Mousse)
Chocolate Peanut Caramel Torte (Toasted Marshmallow Ice Cream)
COST: $75 per person (excludes tax & gratuity)
To make reservations, please call: 617-477-2900
3) Fleming's Prime Steakhouse & Wine Bar will celebrate the romance of Valentine's Day with four evenings of decadent specials and a unique Valentine gift for couples dining on Thursday, Friday, Saturday or Sunday, February 14-17. To enrich the occasion, Executive Chef Russell Skall has created two enticing entrees, perfect for Valentine's dinner that will be available in addition to Fleming's popular a la carte menu.
"Valentine's Day is always such a special celebration for our guests," remarked Chef Skall. "We created a unique menu to make the evening a truly memorable one. There is nothing more romantic then savoring the pleasures of a delicious dinner and wine with someone you love."
Wine Director Maeve Pesquera has crafted two seductive cocktails for the holiday: the Venetian Valentine is a romantic sparkler with Quady Elysium, St. Germain Elderflower Liqueur and Mionetto Prosecco for $10.95; and the Mint To Be is prepared with Gentleman Jack Tennessee Whiskey, Domaine de Canton Ginger Liqueur, POM Wonderful® juice with fresh mint garnish, served on the rocks for $11.95.
To give guests another reason to celebrate, Fleming's is offering each couple dining February 14th through February 17th a complimentary $25 Fleming's Dining Card* to use toward a future rendezvous with their sweetheart. Reservations are recommended and may be made by visiting www.FlemingsSteakhouse.com.
The Valentine's Celebration Menu offers:
Heirloom Tomato & Housemade Burrata (Baby red and golden beets, arugula, lemon-pistachio vinaigrette)
Citrus Marinated Salmon Tartare (Capers, parsley, Meyer lemon oil, with pickled cucumber, smoked jalapeño aioli, served with herbed crostini)
Choice of Entrée:
Roasted Lobster Tail ($69.95) (Split in the shell, vanilla lemon butter, mac and cheese with crispy pancetta)
Chateaubriand with Crab Glaçage ($69.95)(Center cut tenderloin, creamy jumbo lump crab, madeira sauce, asparagus spears)
Chocolate Budino ($9.95)(Rich chocolate tartlet, salted mascarpone whipped cream, olive oil drizzle and cocoa nibs)
*$25 Valentine's Card offer is for visits occurring on 2/14/13, 2/15/13, 2/16/13 and 2/17/13 only. Limit one Valentine's Card per couple. Valentine's Card will be delivered at the end of the dinner and will be valid through March 30, 2013.
4)Beacon Hill Hotel & Bistrois celebratingValentine's Day on February 14, from 5:30pm-11pm,with a prix fixe dinner presented at the award-winning Bistro for $68 per person (optional wine pairing for an additional $32).Please call 617-723-7575 for reservations.
Woodbury's Wellfleet Oyster with Paddlefish and Fennel Caviar.
Wild Mushroom Velouté with Madeira and Taleggio
Butter Lettuce Salad with Hearts of Palm, Grapefruit, Black Truffle and Banyuls Vinaigrette
Oxtail Ravioli with Pea Tendrils, Black Pepper Ricotta, Brown Butter and Sage
Rohan Duck Terrine with Violet Mustard, Baguette and House Pickles
Nantucket Bay Scallop Ceviche with Persimmon, Radish and Meyer Lemon
Maryland Striped Bass with Wild Mushroom Ragout, Mille-feuille and Beurre Rouge
Faroe Island Salmon with Orange Scented Beets, Fennel and Quinoa
Rohan Duck Breast with Heirloom Beans and Braised Winter Greens
Grass Fed Sirloin with Fingerling and Short Rib Ragout, Caramelized Carrots and Red Wine Jus
Carnaroli Risotto with Brussels Sprouts, Black Truffle and Parmesan Tuile
Chocolate Pot De Crème with Apricot, Brioche and Fleur De Sel
Lemon Chiffon Cake with Frozen Lemon Curd
Vanilla Crème Brulée
Buttermilk Panna Cotta with chocolate covered strawberries and Mint Ice Cream
5) The fourth season of the Wayland Winter Farmers' Market has begun. The Market runs weekly on Saturdays from 10am-2pm through March 9 at Russell's Garden Center, 397 Boston Post Road (Route 20), Wayland. Over 40 food vendors attend weekly, bringing fresh vegetables, cheese, meat, maple products, honey, eggs, fish, jam, pickles, pasta and other specialty foods. Come enjoy truly gourmet breakfast and lunch, while sitting in a lush, warm greenhouse.
On Saturday January 26, they will have their 3rd Annual Massachusetts Farm Wineries Day. Legislation passed in August 2010 allows both tasting and sales (by the bottle) of wine produced from farm wineries within our state at farmers' markets and other agricultural events. There will be nine Massachusetts farm wineries participating in this event: Alfalfa Farm Winery (Topsfield), Coastal Vineyards (S.Dartmouth), Green River Ambrosia Meadery (Greenfield), Mill River Winery (Rowley), Obadiah McIntyre Farm Winery (Charlton), Running Brook Vineyards & Winery (N.Dartmouth), Still River Winery (Harvard), Turtle Creek Winery (Lincoln), and Westport Rivers Winery (Westport).
6) This February, The Blue Room crew cures the Monday night blues with a badass blend of Fratelli Branca Italian bitters, Bully Boy American Straight Whiskey and Spaghetti Western flicks. The weekly events mimic Spaghetti Western film's blend of all things Italian and American with a liquid mix of Italian amari and whiskey from the US of A.
The Blue Room Chef Robert Grant continues the tribute with signature noshes (inspired by this Italian-American marriage), while guest bartenders from across the hub craft dueling specialty cocktails during weekly screenings of Sergio Leone's Dollars Trilogy.
Films and guest mixologists are as follows:
February 4: A Fistful of Dollars with bartenders John Henderson (Scholars) and Tyler Wang (No.9 Park)
February 11: For a Few Dollars More with bartenders Katie Emmerson (The Hawthorne) and Fred Yarm (Cocktail Virgin Slut)
February 18: The Good the Bad and the Ugly with bartenders Noon Inthasuwan (Moksa) and Sam Treadway (Backbar)
February 25: Once Upon a Time in the West with bartenders Evan Harrison (Brick & Mortar) and Ted Kilpatrick (No. 9 Park)
COST: Cocktails and bar bites served à la carte for $9-$13
WHEN: Every Monday night in February from 9:00 PM to 1:00 AM
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) Great news!After suffering a kitchen fire on July 15, Chef & Owner Anthony Caturano is ready to reopen the doors to his North End staple, Prezza. Opening today, the refreshed Prezza will once again dazzle diners with its Old World-style Italian cuisine and a wine list boasting over 800 labels.
Says Caturano, "We are really excited to kick off 2013 on a fresh note. On behalf of the Prezza team, I want to sincerely thank the Boston Fire Department, the City of Boston and our amazing neighbors, friends and patrons for the overwhelming support we've received in wake of the kitchen fire. We are forever grateful and look forward to reuniting with everyone soon."
Prezza will make its encore performance by debuting a new menu that captures the tastes of the seasons through twists on classic Italian preparations. Newcomers to the appetizer portion of the menu include: Lambrusco Braised Chicken Thighs (with prosciutto, crispy potatoes - $16); Eggplant Stuffed with Fresh Anchovies (scamorza, roasted tomato - $16); Sunny Egg (wild mushrooms, grilled bread - $16); Baccala (tomato, fresh chili pepper, chick peas - $16); and, Chestnut Soup (croutons, duck confit, white beans, mushrooms - $15). For new handmade pastas ($15 – appetizer; $30 – entrée), Chef Caturano will now serve: Ricotta Stuffed Pansotti (butter, sage, Aceto Balsamico); Chestnut Ravioli (pulled duck, butter, parmigiano cheese); and, Pumpkin Ravioli (brown butter, sage, mascarpone, lobster meat).
From the oven, Prezza will now dish out: Roasted Halibut (squid ink gnocchi, lobster, cherry tomatoes, basil lobster broth - $34); Roasted Bronzino (Brussels sprouts, black olives, roast potatoes - $28); Veal Porterhouse (saffron lobster risotto, broccoli rabe, red wine sauce - $46); and, Venison Loin (grilled cabbage, amarone risotto - $38). Prezza will also continue serving up throwback favorites such as: Seared Scallops (pumpkin, sage, mascarpone, spiced hazelnuts - $16); Grilled Clams (sausage, tomato, lemon zest, oregano - $16); Crispy Shrimp (Italian slaw, cherry pepper aioli - $16); and, Wood Grilled Squid & Octopus (braised white beans, toasted parsley - $16); Ravioli di Ouvo (ravioli stuffed with ricotta and egg yolk, tossed with butter and sage - $12); Potato Gnocchi a la Bolognese (rustic meat ragout, tomato, porcini cream, pecorino cheese - $15 – appetizer; $30 – entrée); Fish Stew (lobster, swordfish, shrimp, clams, mussels, squid, lobster broth, toasted bread, saffron aioli - $38); Crispy Pork Chop (vinegar peppers, potatoes, roasted red onions - $28); and, Swordfish (tomato braised octopus, chili flake, chickpeas - $30).
Prezza is open for dinner Sunday through Thursday from 5:30pm-10 and Friday and Saturday from 5:00pm-10:30pm. The bar opens daily at 4:30pm.
2) Turner Fisheries is unveiling an Ocean to Table Tuesday night dinner series this month, which will offer guests the option of ordering seasonally inspired, three-course prix fixe menus featuring a different theme per month. This series launches on January 8, every Tuesday from 5pm-10pm. Chef de Cuisine Armand Toutaint has chosen a theme of root vegetables for the month of January, and will be preparing dishes featuring pumpkin, sweet potato, parsnip, and beets, paired with sustainable seafood. Guests can expect to dine on broiled rainbow trout with honey glazed beets and skin-on haddock with sweet potato hash.
The Ocean to Table dinner costs $45 per person, exclusive of tax and gratuity. Wine pairings are additional, and will vary by menu.
3)Owner & Chef Brian Poe has decided that his New Year's resolution is to launch a brunch at the Tip Tap Room in Beacon Hill. Poe now offers the Tipsy Brunch on Sundays from 10:30am-3pm. The brunch will include some classics with modern twists including: Muffins & Stuff (Chef Poe's blend of fresh breads with breakfast caramel butters --$6); Baked Berry Irish Cut Oatmeal (topped with mint, white chocolate mousse, cinnamon sugared pecans - $6); Breakfast Salad (frisée with champagne and brown sugar vinaigrette topped with grilled doughnut croutons on a frittata - $9); Belgian Beer Waffles (Belgian Wit maple syrup, beer butter $10); Two Eggs (scrambled, fried or poached on toast with potatoes $8.50); Tip Top Benedict (butter fried smashed potato cake dusted with English muffin crumbs, cured ham, poached eggs, beer cheese hollandaise $12.50); The Signature Omelet (basil, Brie cheese, mushrooms, truffle shavings, asparagus $11.95); BLT Burger & Egg (housemade Beacon Hill bacon, lettuce, tomato, egg, cheddar on brioche, served with French fries $8.95); Cranberry French Toast (topped with maple pecans and whipped cream $12); Jalapeño Corned Beef Hash (topped with a poached egg $11); Croque Madame (griddled ham with Gruyere cheese, Dijon mustard, fried egg $12); and, Steak & Egg (5oz peppercorn-parsley rubbed filet, fried egg, whiskey sauce on French toast $21.95). For sides, there is Bacon ($3), Toast ($2) and Sausage ($3). To pair with the homestyle goodness, the Tip Tap Room will also serve up their 36 seasonal beers on tap as well as brunch-esque specialty brews.
4) In an episode dubbed the "Italian Empire," by the Food Network, the Tuscan Brands family which includes the Tuscan Kitchen restaurant and the newly opened Tuscan Market in Salem, NH, both focusing on authentic artisanal food and preparation, will be the focus of an upcoming episode of "Chef Wanted with Anne Burrell."
In the episode which is scheduled to air on Thursday, January 31 at 10pm, Tuscan Brands is looking for an executive chef who can handle the heavy volume while maintaining a dedication to scratch cooking. Chef Anne Burrell brings in four candidates, who are tested on their Italian cuisine skills and knowledge. The final two chefs are each handed the keys to the restaurant for a dinner service: One chef must dig their way out of a bad start, while the other struggles with consistency.
"It was a great experience working with Anne who shared our passion and commitment to authentic artisan Italian cuisine," said Joe Faro, Chief Food Taster and Founder of Tuscan Brands.
A viewing party is in the works for the evening of the show at Tuscan Kitchen and more details will be released as they become available.
5)On January 31, at 6:30pm, Legal Harborside will team up with Château Fuissé winemaker, Antoine Vincent, to host a wine dinner at Legal Harborside. This four-plus-course culinary adventure will highlight the best tastes from sea and vine.
The menu is as follows:
Gougère with camembert mousse
Freshly shucked oysters,* citrus mignonette
Alaskan crab cannelloni, Thai basil and chili
J.J. Vincent Crémant de Bourgogne, NV
Braised Lobster (quince and ham salad, lettuce-ginger emulsion)
J.J. Vincent Pouilly-Fuissé "Marie Antoinette," 2010
Fresh Chestnut Soup (squab-stuffed cabbage, hazelnut oil and pain d'épices)
Château Fuissé Juliénas "Domaine de la Conseillère," Cru Beaujolais, 2009
Château Fuissé Morgon "Charmes," Cru Beaujolais, 2009
Baked Halibut (fricassée of snails, sweetbreads and lardons, roasted shallot and Meyer lemon)
Château Fuissé Pouilly-Fuissé "Les Brulés," 2009
Château Fuissé Pouilly-Fuissé "Les Brulés," 2008
Selection of Burgundian cheese
Château Fuissé Pouilly-Fuissé "Le Clos," 2010
Château Fuissé Pouilly-Fuissé "Le Clos," 2008
COST: $95 per person (excludes tax & gratuity)
Reservations can be made by contacting 617-530-9470
6) Owner & Chef Brian Poe is launching a new lunch menu at the Tip Tap Room in Beacon Hill. Chef Poe's new offerings include a series of savory appetizers and soups, lunch salads, sandwiches and burgers and, of course, its namesake's tips and taps.
For starters, the Tip Tap Room will dish out the following items: Wild Mushrooms (sautéed with soy & chive vinaigrette, charred tomatoes - $9.75); Boar Meatballs (spicy ginger cilantro garlic broth - $13.95); Baked St. André Brie (coriander citrus roasted beets, warm mushroom vinaigrette - $9.95); Mashed Sampler (shareable tasting of horseradish, goat cheese, creamed corn & olive tapenade mashed potatoes - $5); French Onion Soup (Gruyère cheese, toast point - $5/cup; $9/bowl); and, Acorn Squash Soup (cinnamon spiked cranberry salsa, goat cheese - $5/cup; $9/bowl).
New lunch salads include the following highlights, all available with an optional tip selection (additional $6.50; swordfish - $7.50; wild game - $10): The Tip Tap (maple roasted pecans, roasted pumpkin, blue cheese crumbles, cranberry-sage vinaigrette - $9.95); Fried Goat Cheese (grilled asparagus, watercress, crispy prosciutto, carrot-ginger vinaigrette - $10.95); and, Grilled Baby Bok Choy (sauté of snap peas, Thai chilies, caramelized shiitakes, grilled tofu, sesame-soy vinaigrette - $10.95).
There are ten sandwich and burger options like: Mediterranean Tuna Melt (tuna salad, melted American cheese, Bibb lettuce, tomato, sourdough bread - $10.95); Grilled Sausage Sub (beer boiled, bell pepper & onion slaw, French baguette - $9.95); B.L.T. (seven-bacon tips, lettuce, tomato, Tabasco mayonnaise, sourdough bread - $8.95); Turkey Burger (lettuce, tomato, cranberry-fennel slaw - $10.95); and, Steak Burger (lettuce, tomato, veal demi, A1 aioli, Tip Tap dressing - $10.95).
7) On Sunday, February 10, China Blossom Restaurant and Lounge, located in North Andover, and the Andover Chinese Cultural Exchange (ACCE) will celebrate the Chinese New Year with a festival sponsored by Yang's Martial Arts. The Chinese New Year celebration is centuries old and the most important of the traditional Chinese holidays. More than anything, the Chinese New Year is a time to bring family together for feasting and celebration, and China Blossom will highlight this with authentic cuisine as well as various Asian traditions. Due to the tremendous success of last year's event, a second seating has been added this year, and guests will have the choice of attending a 4pm or 6pm performance, with each show followed by dinner.
Guests will enjoy butt-kicking gong fu (kung fu) and lion dance demonstrations, as well as traditional Chinese dances from the Newton Chinese Dance Team and live cultural music. World-renowned player Zhan-tao Lin will wow the crowd with the Er-hu, which is similar to a violin with an exception of two strings. Lin is a professional musician from China who has won many competitions and performs in the New England area, including at the Museum of Fine Arts in Boston. In addition, celebrated musician Shin-Yi Yang is sure to please with the Gu-zheng, an ancient Chinese instrument that has strings that are plucked like a guitar's. Yang is the founder of the Boston Guzheng Ensemble and the two-time winner of the Traditional Arts Apprenticeship given by the Massachusetts Cultural Council's Folk Arts and Heritage Program. Guests will also have the chance to increase their luck and ward off evil spirits in the New Year with the Hong Bao (Red Envelope) ceremony. During this traditional ceremony, red envelopes containing "lucky money" are typically given by the married to the unmarried, usually children.
After guests have taken in all of the festivities, guests will be invited to indulge in a dim sum buffet featuring China Blossom favorites as well as traditional Chinese New Year offerings. Tickets are $30 per person (Senior and children pricing is available: Seniors, $25, Under 11, $20), and can be purchased online here or by calling China Blossom at (978) 682-2242. Seating is limited and reservations are required. Proceeds will benefit the ACCE, a non-profit community group dedicated to introducing Chinese culture. ACCE provides educational opportunities and support for charitable causes in the Merrimack Valley.
Ongoing Events & Live Performances:
Er Hu (Chinese Violin) performance
Gu Zheng (Zither) performance
Newton Chinese Dance Team
Lion Dance by Yang's Martial Arts
Martial Arts Demonstration by Yang's Martial Arts
ACCE Singing Chorus
Hong Bao (Red Envelope) ceremony
Buffet dinner featuring traditional dim sum
COST: Tickets are $30 per person (Senior and children pricing is available: Seniors, $25, Under 11, $20).
RSVP: Seating is limited and reservations are required. Tickets can be purchased online here or by calling China Blossom at (978) 682-2242.
8) For the first time in CityFeast's 8 year history, the Seaport District and the South End will join the North End in dining out to conquer Diabetes! The 8th Annual CityFeast, held on Sunday, January 27, at 6pm, is fun-filled evening hosted by twelve of the most exclusive restaurants in Boston: Antico Forno, Aura, The Gallows, Lucca, Lucia, Pulcinella Mozzarella Bar, Taranta, Temazcal, Terramia Ristorante, Tremont 647, Tresca and Strega Waterfront.
Tickets include a five-course dinner with wine pairings (or tequila pairings at Temazcal) at the choice participating restaurant, and proceeds will benefit Joslin's High Hopes Fund, which provides support for research, clinical care and education for diabetics and their families.
The North End's own Carla Gomes began this event to show her dedication and appreciation to Joslin after her son David was diagnosed with Type 1 diabetes on his first birthday. David has received care at Joslin for over 18 years.
Tickets are priced at $150 each; of which $100 is tax deductible. Due to high demand, reservations are limited, and will be distributed on a first come first serve basis. For more information on CityFeast or to purchase tickets visit: Http://www.joslin.org/cityfeast
It seems like a staggering statistic based on the amount of restaurants that exist in the U.S. and considering all of the supermarkets and specialty food shops that are around. There are so many thousands of food writers in the U.S. as well as entire magazines and television networks devoted to food. Food seems like an obsession in the U.S. However, if so, then why does the U.S. actually spend so little on food?
Wines of Alsacedinner, showcasing fall and winter whites, at the consistently superbCraigie on Main. There were a number of familiar faces there, including Jason of Ancient Fire Beverage and Jackie of Leather District Gourmet. Overall, it was a fun evening, with plenty of delicious food and wine as well as lots of interesting conversation. It was a perfect example of the joyous combination of friends, food and wine. Each of those three components is enhanced when combined together. That is something to keep in mind as the new year begins.
Happy New Year to one and all!
As 2013 begins, I wish only the best for my family, friends, readers and everyone else. It is my sincere desire that the world will find this new year to be better, in all ways, than the previous one.
The last several years have been challenging for most of us, especially economically. For example, the economy figured significantly in the presidential election and over the last month, we have all been concerned about the potential consequences of the "fiscal cliff." It is my fervent hope that 2013 bring a much better economic outlook for all of us. No matter what happens though, we shall find a way to make 2013 a great year. Try to maintain a positive attitude, no matter what happens, and you can get through anything. Savor everything you possess rather than bemoan what you lack.
For The Passionate Foodie, I have plenty of ideas and plans for this new year: places to visit, issues to examine, wines to drink, food to eat, books to read, and much, much more. For example, I will be speaking at the Design Bloggers Conference in March in Los Angeles about Sake & specialized blogging. I hope to attend TasteCamp, which will be held in Quebec in 2013. I look forward to the next Boston Cocktail Summit this year, expecting that it will be even bigger and better than last year. I want to dine at restaurants I have not yet visited, such as Journeyman, Tres Gatos and Belly Wine Bar. I look forward to trying the new roasted suckling pig dinners at Taberna de Haro. There is plenty other things I hope to experience.
I also have plans for The Tipsy Sensei, my new series of stories about a Boston Sake expert who learns that the supernatural creatures from Japanese folklore are real. Next up, I will publish a paperback collection of short stories, which will include the first three Tipsy Sensei short stories as well as a new historical story featuring Hato from Demons, Gods & Sake. I am also hoping to finish and publish Tipsy Sensei #5, a new novel, which istentativelytitled Hand Fed Tigers.
This is only a small portion of what I have planned for the coming year. If you have any suggestions for me, please leave them in the comments or email me. I am always looking for new and interesting food, wine, sake, and spirits places to check out.
Thanks so much to all of my readers during the past year and best wishes to you for the coming year. I hope you will continue to read my blog in 2013, and please send me your feedback and criticism so I can make The Passionate Foodie even better.
Dine and drink with passion all year round!
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hahahaha backyard derby
hahahaha backyard derby
Greatness Reincarnated
I'm a great driver. I don't even have my dl yet and I can drive better than the vast majority of people here where I live.
Well I think this threads over.
"I'll go," said Chagataev. "But what will I do there? Build socialism?"
"What else?" said the secretary.


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Food & Wine
Secret Spots: Francesca's Bar, Mtn. View
- Details
- Published on Wednesday, 09 October 2013 01:01
- Written by Los Altos Town Crier Staff
Looks like a sports bar, tastes like a craft beer paradise. Bright-colored sports on the big screens share space with a chalkboard listing 27 constantly rotating taps, with some of the lowest prices in the area.
Join the search:
Know a storied spot in Mountain View and willing to share your secret?


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When I set meetings on my Zimbra calendar through iCal (v4.0.3), the Meeting Request emails received by attendees don't display the time or date of the meeting. The recipient has to open the ICS or accept the before they can see when the meeting is.
Is there any way to modify the Meeting Request email template to include time and date in the message body or subject?


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Ormond Beach man to perform Christmas piano concert at Gateway
Published: Sunday, December 15, 2013 at 5:30 a.m.
Last Modified: Thursday, December 12, 2013 at 3:14 p.m.
DEBARY – Ring in the holidays with a Christmas salon concert 4 p.m. Dec. 22 at Gateway Center for the Arts, featuring Rick Shaw on piano.
Last year, Shaw's concert was a hit with both classical songs and some favorite Christmas tunes. Seating is limited, so secure tickets early.
Shaw, an Ormond Beach resident, is the director of Music and Liturgy at Our Lady Star of the Sea Catholic Church in New Smyrna Beach. An active teacher and performer, he shares his musical passion with expressive and thoughtful renderings of classical and contemporary piano music. Recently he completed a recording of religious music for meditation.
Tickets are $12 for Gateway members, $15 for nonmembers, $18 at door and $8 for children.
For information or advance tickets, call 386-668-5553. Gateway Center for the Arts is at 880 N. Hwy 17-92 in DeBary.
All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.
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Drop-in Chess at San Carlos Library
We are starting a new program here at the San Carlos library -- a drop-in chess club, free for all! If you've been looking for a spot to test your game and hang out with other players, then the San Carlos library is providing a great opportunity for you to come on by and play a few rounds. And if you've never played chess before but have always been curious about it, we'll provide basic instruction for anyone. We'd love to show you why chess is still one of the most popular games in the world, even after being around for thousands of years.
The San Carlos Library chess club will be held in the Parent-Teacher room on Thursdays from 4-5:30pm, and is recommended for grades 3 and up. Chessboards and sets will be provided but if you want to play with a clock, you'll have to bring your own!
Author Bio:
Josh Pearce is a lean, mean, chess machine


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WASHINGTON (WUSA) -- On Wednesday, President Barack Obama will pardon the National Thanksgiving Turkey in a ceremony in the Rose Garden.
The President will celebrate the 65th anniversary of the National Thanksgiving Turkey presentation, and will reflect upon the time-honored traditions of Thanksgiving. President Obama will also wish American families a warm, safe, and healthy holiday.
According to the White House, after the pardoning, the two turkeys will be driven to George Washington's Mount Vernon Estate and Gardens, where the National Thanksgiving Turkey will be welcomed with a ceremony featuring a trumpet fanfare and proclamation read by Washington's farm manager, James Anderson. The turkeys will arrive in style, in a horse-drawn carriage guided by staff dressed in 18th-century costumes.
The turkeys will be on display for visitors during "Christmas at Mount Vernon," from November 23 through January 6.
When the holidays end, the turkeys' home will be in a custom-made enclosure at Mount Vernon's livestock facility.
The 2012 National Thanksgiving Turkey and its alternate were raised on a farm that belongs to Craig and Nancy Miller in Rockingham County, Virginia.


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key x_item CD1076
Brain Wave - Bicycle
Item Number: CD1076
This effect never fails to stun an audience. Magician asks a spectator to think of any card and call it out. A deck of cards is removed from its case and spread face down until one face up card is seen. It is the selected card! But Wait! The card is turned over and it has a different color back than the rest of the deck.
Customer Reviews Write a review.
Must have. Brainwave and invisible deck both are awesome and pretty easy to learn but with all magic take time to practice and be patience with yourself. - David Phillips


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Everlasting aluminium.
Nespresso Recycling
Over the last twenty years, Nespresso has paid serious attention to environmental issues. The aluminium capsule is unrivalled when it comes to protecting your Grands Crus but it is also environmentally-friendly: using minimal energy, this metal can be made to last forever, so Nespresso makes sure it is brought back to life.
In the 1860s, the three heroes of Jules Verne's "From the Earth to the MOON" TRAVELLED through space aboard a VESSEL made of a metal that is strong, light, airtight, easy to fashion, keeps its shape and does not oxidise: aluminium. Back then, aluminium was already seen as the manufacturing solution of the future: compared to an equal weight of steel, it is twice as strong. But due to production costs, it was considered a precious metal: during a banquet given by Napoleon III, honoured guests ate off an aluminium dinner service while the others had to make do with mere gold. If the visionary novelist were to stumble across a Nespresso capsule today, a century and a half later, he would see in it the qualities of his space vessel, such as air-tightness and protection. "To get the best results, the ground coffee must be protected from oxygen, moisture and light," explains Alexis Rodriguez, the Nespresso Coffee Expert who bestows Grands Crus and Limited Editions with the sensational aroma that must be protected until the moment the coffee is drunk. "Aluminium offers ideal protection against this triple threat." In short, the Nespresso capsule is both a container and a suit of armour. Aside from its ability to preserve flavours intact, Nespresso has also taken advantage of aluminium's incredible recycling potential for over twenty years. Simply melting down recovered fragments is enough to restore the properties of the original metal. This recycling process also uses very little energy: only 5% of the energy required to extract the same quantity of metal. Such great benefits meant that Nespresso prioritised the implementation of a specific procedure.
A chronicle of collection
And so it was in Switzerland, the home of Nespresso and a country particularly interested in environmental issues, that capsule recycling began in 1989, alongside the launch of the first range of domestic machines. Marc-Alain Dubois, who is currently European Commercial Director at Nespresso, was at the helm of the Swiss market at the time. He recalls, "The trifold business model of machine, capsule and club had been established. But creating a recycling system seemed a Herculean task. Where would Nespresso Club Members dispose of used capsules? What process would separate coffee grounds from the aluminium? Finally, how could we persuade Nespresso Club Members to recycle their capsules rather than throw them out? At the time, people hadn't got used to the idea of portioned coffee." They came up straightaway with a rule, which is still kept to: Nespresso would invest in the best solutions... Club Members had the right to choose. No one would be forced to recycle. In 1990, at a time when there was still no real provision for recycling, Nespresso came up with their first collection method: an empty recycling bag came with each order, which could be returned to Nespresso filled with used capsules. This idea has in fact stayed the course, since a current version of the system, called "Recycling at Home" is proving successful in the Swiss cantons. "At the time, we contacted a Swiss aluminium collecting cooperative called Igora," Marc-Alain Dubois continues, "but they were unable to separate the coffee grounds from the aluminium. Finally, it was Thévenaz-Leduc, a group which specialises in recycling metals, that allowed us to use their 35 collection points." Collection points are the strategic heart of the whole operation, he explains. "We immediately realised the great importance of giving the consumer easy access to the network. This need was met when we were able to install handy collection points in shops where machines were sold, then in Nespresso Boutiques as they opened. The first of these, found on the Loewenstrasse in Zurich, is still running! Swiss towns then suggested specialised containers. The increasing number of collection points in Switzerland created a need for a more comprehensive recycling solution. You could describe it as a virtuous circle."
The importance of networks
How has capsule recycling evolved since the introduction of the first Nespresso machines? The first change is quantitative. A number of other countries which have fallen in love with Nespresso Grands Crus have gradually signed up to the associated recycling solutions. The first recycling schemes in other countries may only have appeared ten years after they were initiated in Switzerland, but there are now 20,000 collection points available to Nespresso Club Members across the globe. And the number is growing with each passing month. The aim of being able to recycle 75% of capsules by 2013 has already been reached. The second change is logistical. Nespresso now works in line with recycling systems in individual countries. Depending on local conditions, collection points can be found not only in Nespresso Boutiques but also in shops which sell our machines, recycling centres with specialised containers and in shops where products bought online can be collected. The increasing number and diversity of collection points demonstrate both our commitment to making Nespresso Club Members' lives simpler and providing a personal service which benefits everyone.
Remaining challenges
A second collection method, which makes use of national waste collection systems, is also being closely monitored. The method is already in place in Germany, Switzerland and Finland: used capsules are thrown in recycling bins for packaging, often found in the bottom of apartment blocks. And others are following suit. In the south of France, Nespresso has introduced an initiative which means capsules can be thrown in the "yellow bin" – the one which is then sorted – in apartment blocks. At the sorting centre, a high-tech piece of equipment removes them and injects them into the recycling system. This makes recycling easier for the consumer and thus guarantees a higher recuperation rate. Whether methods are individual or communal, and no matter what systems are used, one great principle is central: each country comes up with its own scheme. Removing coffee grounds from the aluminium is more a technical than logistical challenge, met in 1990 with a crushing system which has since benefitted from regular improvements. In this area too, the choice of solution is always left up to regional subsidiaries. In the South, old capsules are left outside to dry: using the sun's energy doesn't cost the earth! Elsewhere, heating or washing is used. Coffee grounds are used as organic fertilizer or as a source of green energy. And the aluminium is made ready for its next reincarnation. Quite simply, they are given a new lease of life... and it's all up to you.
Every little helps
More collection points than ever, researching the best ways to remove coffee grounds from the metal, integrating used capsules into recycling collection systems... for over twenty years, Nespresso has been investing its time, money and intelligence into finding the best solutions. Why? Because we, like many others, believe that recycling is worth the investment, and that with the cooperation of Nespresso Club Members, our capsules can be given new life. Every little gesture helps build our future. There are more than 20,000 collection points around the world. Find your nearest one using our geolocalisation system at www.nespresso.com/ecolaboration, or via the Nespresso mobile app.
What is the point of recycling capsules?
The answer can be found simply by popping into your nearest Nespresso Boutique. Because the PIXIE machine's elegant casing is actually made out of millions of used capsules which have been recycled by Nespresso Club Members! Its new coloured side panels – available in Carmine or Brown – are made from 98% Nespresso capsules which have been recycled in Switzerland! There is no better way to walk the walk: the cute PIXIE machine, which was already energy efficient, is now a real-life illustration of the benefits of collecting capsules. A recycling ambassador able to reach out to coffee lovers around the world, with no need for an interpreter. > www.nespresso.com/ecolaboration
This photo story was shot at the Papirec factory (part of the Thévenaz-Leduc group) in Moudon, Switzerland. The factory is contracted by Nespresso to recycle capsules. The process has three steps: storage of used capsules, separation of coffee grounds from the aluminium and compacting of the two materials. A fourth step, melting down the aluminium, takes place at another factory.
Text Francis Dolric Photography Jean-Claude Amiel
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Call our certified SCUBA Instructors
Mon - Sat - 8AM - 6PM PST
See the top 20 most helpful scuba gear reviews
Average Customer Review: based on
1 reviews.
Can you use this to repair a hole in wetsuit? I have a small hole, how do I repair?
This can be used as a temporary fix on the wetsuit. Usually suits need to be sewn as well as glued to maintain their over all integrity.
I have a Akona roller gear bag and it has
a tear in it. Can I use the Aquaseal to
apply a repair patch to it?.
The tear should be stitched first then you can apply the Aquaseal. The Aquaseal will not hold by itself.
Can aqua seal be used to repair small leaks in a BCD?
No. Aquaseal is not suitable for bcd leak repair. That task should be performed by the manufacturer or the manufacturer's recommended service center.
Corporate Office: Scuba.com,
1752 Langley Avenue,


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iCandy cherry gets the Best Trend Statement award in the Daily Express
WITH the designer pushchair market worth millions, JAN ETHERINGTON explains why buying a pram is no longer child's play.
The news that thieves are targeting designer baby buggies will not surprise anyone who knows how much they cost. New parents regularly spend several hundred pounds on each smart set of wheels.
A study from Halifax Home Insurance has revealed that thefts of baby pushchairs have almost doubled in the past year, fuelling a thriving black market worth an estimated £60million.
Sales of top-of-the-range buggies have risen by 40 per cent as the latest models become more sophisticated and their high resale value has made them a prime target for opportunist thieves.
Unoccupied pushchairs are taken most frequently from inside the home or just outside the property while car parks, cafés and restaurants are other buggy-theft hotspots. Parents are unwittingly fuelling this new crime wave by purchasing second-hand buggies on auction websites.
Consumer expert Which? recently put together advice for parents on keeping their buggies safe including buying a buggy lock (similar to a bike lock), keeping your pushchair in sight at all times when out and securing it somewhere safe when at home.
In the Express Good Buggy Guide the iCandy Cherry received Best Trend Statement:-
iCandy Cherry, £300 (johnlewis.com)
The iCandy sits alongside the Bugaboo as one of the top yummy mummy choices. It is easy to steer, has a large storage basket and comes in a range of colours.
Related Links
Recent News
- iCandy at The Baby Show, ExCel 4th February 2014
- iCandy Winter In-store Events3rd February 2014
- iCandy pushchairs expand into Mothercare13th January 2014
- View All Latest News


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- 2070Promote
iPad Tablet Cases
Bright Pink - Part 2by Jenny Liz Rome
Protect your iPad with an impact resistant hard shell case featuring an extremely slim profile.
Gallery quality Giclée print on natural white, matte, ultra smooth, 100% cotton rag, acid and lignin free archival paper using Epson K3 archival inks. Custom trimmed with 1" border for framing.
Hi love your stuff. Keep up the great work :) Please promote me, i would be so grateful!
Very cool!
very beautiful!!
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so cool !
beautiful ,,,,,,,
wonderful work!
I likr this a lot!
amazing work, wow love it!
omg! She's so beautiful! Love this art!
Love it!!!
Just beautiful.
Oh, that rug! It looks gorgeous on everything.
Wow amazing paint...
Beautiful, nice colours
Stunning work!
amazing!!love the colors
absolutely stunning!
my favorite! well done!
beautiful work! :)
Reminds me of cotton candy. Absolute heaven.
so pretty!
Just brilliant!
I love you. I love the delicate balance between the explosive expression of colour juxtaposed to her demur, seemingly insecure body language!
love the colors
Love this!
Great work, promoted!
Say You'll Haunt Me
sorry) I have not written a translator
Just got this as a iPhone 6 plus case, and I love it.
i also found a great message with a simple drawing is the best art ever! check out mine! see if we can sync!! http://society6.com/product/break-is-...
This is beautiful, the color!
So beautiful!
I find your work really inspiring! Those pinks caught my attention for sure! ;)
Amazing, Love it!!
Your art is so cool! I like it a lot. It reminds me of the colors in my pink paints picture http://society6.com/product/pretty-pi...
Not sure why. Anyway, I liked and promoted you!
Not sure why. Anyway, I liked and promoted you!
Beautiful beautiful beautiful!
Nice work, I promoting it. :)
Could you please check and promote my 'Dream Believe Achieve' design? http://society6.com/product/dream-bel...
Could you please check and promote my 'Dream Believe Achieve' design? http://society6.com/product/dream-bel...
Beautiful. I love the combination of abstraction and realism in this piece. :)
Love this!
I love it!♥
nice work! promoted and followed
I love it!♥
Absolutely beautiful!
I love it:)
I'm absolutely in love with your work! Would you mind checking mine out too? https://society6.com/product/newport-...
Super cool, keep it up :)
Love it!
this one looks nice :)
The colour is fantastic, love it!
beautiful, I love your style on all your pieces :)
This, is wonderful. It has a voice. Great work!
Beautiful, love your work.
Love the colour pallete you have used here. Great work
Stunning piece, Jenny!~
amazing work! congrats!
Beautiful arrangement of circular forms
this is gorgeous
nice contrast with the yellow dot in the middle.
Beautiful modern colors and composition!
Stuning work!
I love the contrasting flat look mixed with the layering in this piece!
My favorite!
Cool print!
promoted and following.
breathtaking work
love the vibrancy! happy to promote!
super pretty!
Love ALL your work, tis a pleasure to promote and follow along =)
Please help me to promote this VERY CUTE LITTLE PANDA!!!https://bit.ly/23796KP
Thank you!
Please help me to promote this VERY CUTE LITTLE PANDA!!!https://bit.ly/23796KP
Thank you!
Absolutely stunning ♥
I love all the texture in the circles, and the stripes fit beautifully!
I love all the texture in the circles, and the stripes fit beautifully!
cool piece
awesome colors!!!!!
I Dig it!
great work !
this is beautiful
Fantastic :) Love the colors
Stunning work
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