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Roasted Turkey with Gravy
by Joe G in Rouxbe RecipesThis delicious turkey is brined and brushed with a fresh herb butter for extra juiciness.
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This delicious turkey is brined and brushed with a fresh herb butter for extra juiciness.
Comments: 150 | Views: 51741 | Success: 97% |
I would probably use veal stock and some water (depending on how concentrated/strong in flavor your veal stock is). Maybe 1.5 cups veal stock and 1.5 cups water. If you use 3 cups water with the chicken stock you have, it might dilute the flavor too much and this gravy is to die for! Veal stock will change the flavor a bit, but it'll still be great. Cheers!
Hey there,
I am doing my first turkey for christmas dinner this year and am going to attempt a Brine before hand. My wife already bought the turkey and its says it's a Grade A turkey, and in the freezer and is 8.00 kg.
I am going to thaw it in the fridge then brine it. Couple quesions.
1. How long will an 18lb Turkey take to fully thaw in a fridge at 38 deg F.
2. I was going to Brine it for a Day after this, then Air dry it for over the next night.
This would end up being about a 3 - 4 day process. Are there any food safety issues to be concerned with if I am storing the Turkey in the Fridge?
3. Should I temper it for about an hour at room temperature before seasoning and placing in the oven?
4. Any ideas on cooking times for a bird like this that has been brined?
Thanks again and wish me luck!
Merry Christmas
Please refer to the detailed notes at the bottom of the text recipe. Plan for about 5 hours of thawing time in the refrigerator for every pound of turkey. Providing you use a cold brine and keep the turkey cold in the refrigerator at all times during brining and air-drying, it will be fine. And yes, follow the instructions in the video recipe and temper the turkey for about 1 hour prior to roasting to take a bit of the chill off.
It is very hard to say how long the turkey will take to cook as everyone's oven is different. Our 15 pound turkey took somewhere between 3 to 3.5 hours so yours might be a bit longer. Just make sure to properly test it according to the instructions in the video and you'll be fine. Happy turkey roasting & Merry Christmas! Cheers!
5 hours per pound is the norm. I would take your turkey out soon and start thawing it. At 18 pounds, yours will likely take 3.5 - 4 days or so. If it is still a tiny bit frozen when you go to brine it, the brine will help to thaw it as well. You will need to work backwards from when you want to serve dinner and figure out when to start brining. You don't have to panic once the turkey has thawed to get it into the brine but you'll want to time it to be close. Don't worry. Take it out tonight and you'll be okay. Cheers!
I'm trying this recipe for Christmas, i'm a little nervous because is a huge piece of meat!
I have some questions:
1. One of the notes say: "A thawed turkey can be kept in the fridge for up to two days before cooking".
I have a 15 pounds turkey. 2 days ago was ready thawing. I'm planning on brining it tomorrow, is that all right?
2. I would also like to know if it is possible to roast the turkey the day before Christmas, would it be and taste the same?
3. I can't find cranberries where i live, can i use some other fruit?
Hi Juliana,
Answers to your questions:
1. Yes.. this is absolutely fine... even a few more days would be fine (think of how long they sit in the store. But fresher is better.
2. I would not recommend cooking the turkey the day before. I know it's a bit nerve-wracking if this is your first time but try to give yourself some extra time and remember, when it's cooked, it doesn't have to be served right away (in fact it shouldn't be served right away - it should rest).
It can rest, covered with foil, for 30 minutes to an hour (or more) no problem. Just let the turkey rest uncovered for five minutes before covering with foil (vented) to stop the cooking process. I remember my grandmother cooking the turkey every year and wrapping it in foil, then driving 45 mins to our house. Then the turkey sat in our warm oven for another hour... and it was perfect every time. Just cook it to 160 degrees or as shown in the video.
3. Just use canned cranberry sauce (not jelly). Everyone will love it.
Good luck.
Hi Joe, thank you for the answers. I just finish the brine :)
I have to let you know that i haven't being able to find the cranberries or canned cranberry sauce! Here there is only cranberry juice. What can i do? I haven't try this fruit before, so i don't know what can work as a substitute.
Here are a few substitutes for cranberries. You might want to bookmark this site for future reference regarding food substitutions. Some may gasp from me saying this, but your dinner will be fine without it so don't stress if you can't find any. Many people forget to pull out the cranberry sauce before dinner anyway and realize it near the end of dinner! A properly cooked, juicy turkey will be delicious on its own. Cheers!
I really appreciate the Multi-Task Planner. It takes a lot of the guess out of preparing a turkey dinner for a crowd.
1. The lesson on Brining indicates the turkey should be air-dried in the fridge for 8 - 12 hours, however, this recipe only suggests resting at room temperature for 1 hour before roasting, with no mention of air-drying. Will the result still be a crispy skin?
2. When making the short stock, and for topping up the stock for the gravy, if necessary, will store bought, regular sodium, broth be suitable or will it make the gravy too salty?
This will be the first time I have tried brining a turkey and can hardly wait for the result.
Hey there,
Ive already made my gravy ahead of time using some homeade chicken stock using roasted chicken wings and vegetables, and have it frozend waiting to use it Christmas Day, where I was going to add in the drippings from the rested turkey and finish it off.
Was wondering if I need to should add some water in the bottom of the pan since I don't need to do the short stock now, to help prevent any of the drippings from burninng.
any suggestions would be appreciated.
Hi guys,
One more question :)
After revieweing the how to brine exercise, it says to roughly use 30 grams of salt per litre of water needed for the brine.
In the recipe however, only 2 quarts of the total water is boiled with all the salt required and aromatics to make the steeped brine mixture.
My question is how to determine how much of the total water I need for the steeped brine mixture as opposed to the top up quantity if I need more or less than what is in the recipie. As well will the ice at the end not dilute the brine?
This was my first time ever cooking the Christmas turkey and it was excellent. I received a lot of compliments. The gravy was excellent and my mom used the stock to make her dressing and everyone told her it was the best dressing she ever made. My mom's dressing has always been excellent, so who knew it could be improved. I added fresh parsley instead of the Thyme (only because I didn't have any). I love all that I am learning from you guys. Thank you!!
It is just the different pigments in the meat. As long as the meat is fully cooked through, it is safe to consume.
Regarding the color of the skin, it's hard to say. Did you test the temperature of your oven with an oven thermometer? Making sure the turkey was patted dry very well (or even air-dried in the refrigerator) will help with browning the skin. Also, depending on how high/low the turkey was positioned in the oven, this can impact the browning. You might find the Enhancing a Basic Roast Chicken lesson helpful for some extra tips. Cheers!
Made the turkey exactly as you said. It was amazing! This was a trial run for Thanksgiving when family is here. Just one concern. Our family likes spicy everything. Not sure how to kick up the flavor a little. Cayenne or crushed red pepper maybe? Or hot sauce? Would I add it to the brine or at another stage? Would it alter the thyme, salt, onion ratios? Thanks.
You could try adding some chili flakes to a few things; however, keep in mind that some guests might not like spicy, or if they maybe expecting a "traditional" Thanksgiving. As for when and where to add spice, it really depends where you want to add the spiciness. Do you want everything to be spicy (not what I would recommend btw), or do you just want the turkey or the stuffing to be spicy? For the turkey, you could add it to the brine, but I am not sure that the turkey is the best thing to make spicy, IMO of course. You could easily make the stuffing spicy and a perhaps some of the sides. You could also serve chili flakes on the side for people to add as they like. You might also just try adding a bit more pepper to things. This is where personal preferences and experimenting to find what works for you comes into play. Hope that helps. Happy Thanksgiving. Cheers!
Indeed you can make the short stock ahead of time. For more information as to what can be made ahead, you may want to check out the "Multi-Task Meal Planner". Happy Thanksgiving. Cheers!
I am very impressed with the video on preparing roast turkey, especially seeing how much pan drippings/ short stock you have to make gravy. I'm used to reading recipes and preparing the Big Bird using higher roasting temperatures; starting at 500 degrees for 15 minutes and finishing off the bird at 450 degrees. Never had much in the way of pan drippings I admit but the theory in hot roasting was to seal in the juices. So now I have two questions: 1: Does roasting the bird at 350 steam the bird so that creates all the liquid? 2: Is there any value in flash roasting at 500 for 15 minutes to seal the meat? Thanks, Julie
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Back in 2009 most companies pulled in their horns, meaning they stopped investing their money and turned into "banks" as a result of the Obamboozler and his ideas on "fundamentally changing the United States". They simply weren´t on board with investing money (this year) and having it worth less the next...and still aren´t! Now they face more regulation and higher taxes. (Now there´s a great incentive for growth/s)The Obamboozler owns it; lock, stock and barrel.
Of course he owns it. But we all know it will never be reported as such.Preaching to the choir Mr Snyder.
Jobs are the most important engine to move the economy. Obama has had 4 years to lessen the uncertainty that keeps businesses from expanding and adding jobs. Obama has done nothing in these 4 years to alleviate this uncertainty. In fact, it´s even worse. Obama does not want the economy to improve.
Yes, of course obama owns this complete mess, and he certainly enjoying every minute, every nuance of destruction to the nemesis of Mussies everywhere, The Great White Satan.Big part of our problem is that it is completely politically incorrect to blame obama in public. On the business shows (CNBC), everybody MUST tapdance around the issue, make ultra-vague comments about the out of control spending in Washington. I have only seen one guy actually make the accusation that obama owns the problems, in a comment about the MSM and "knee-pads". Haven´t seen that guy on TV since.At a very high level, intelligent people are in total denial that this one black guy we know almost nothing about could actcally destroy the entire country. And that total BS story about his "like-ability" is also a huge problem.
He was part of the problem, partly responsible, before he ever stole the presidency. Go back to his community activist days and forcing banks to make substandard loans. It´s all there.
Correction: Those that voted for Obama are responsible for our fiscal mess. The majority of the population want their free stuff in spite of our nation being "broke".
Duh! Ya think? I never had a doubt!
He´s never wanted to solve this issue. He only wants to enact his socialist agenda. Period.
Neil you´ll never get a network job with that attitude.
As long as Obama can have the liberal journalists keep claiming it is congress responsibility, he will still not lead, which he never has, as a state politician, or as a federal politician. The POTUS is the one who is supposed to lead.
Hey, at least Fluke has free birth control
FTA: "...Gregory was too busy licking the president´s shoes to do his job" ummm. at the risk of being gross, it wasn´t the shoes he was... errr... licking.Unfortunately for this Republic of ours, the great majority of the MSM have soiled noses.
But, but Barry has told us for 4 straight years that it´s Bush´s fault. What to believe, what to believe (sc)?

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Hey Obama, this is how it´s done.Imagine the French doing it right!We should flatten Afghanistan, salt the fields and get the heck out.Obama needs to man up and untie the hands of our military.
Le jour de gloire est arrive´
Very impressive. The Algerians want to try to find a political solution for the Tuaregs. This could be an area where they could be of great assistance.
Radical Islamists are the enemy of mankind. So, leaving Afghanistan is a big mistake. It is a splendid place to find Rad. Islamists and kill them. Good show, les Francais. Take no prisoners.
Thank you to the French! You´re doing a big job Obama won´t do.
Much can be accomplished when your President is not buddies with the enemy and making rules of engagement that help them. Islamic militants could be crippled if not for our back room weapon deals and free giveaways from our treasury. Apparently the FRENCH president has a full set ofballs.


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[Beowulf] cooling question: cfm per rack?
Many of your questions may have already been answered in earlier discussions or in the FAQ. The search results page will indicate current discussions as well as past list serves, articles, and papers.
Maurice Hilarius maurice at harddata.comSun Feb 13 11:30:43 PST 2005
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Dean Johnson <dtj at uberh4x0r.org> wrote: > On Sat, 2005-02-12 at 09:49 -0500, Robert G. Brown wrote: > >>> >>> Relative airflow can probably be measured with a kid's toy -- one of the >>> little pinwheels -- and counting revolutions with a stopwatch. >>> Normalizing that to absolute airflow in CFM is a bit tricky (since the >>> result depends to some extent on the resistance imposed by the measuring >>> apparatus) but somebody out there may have designed a version of this >>> with a real fan and magnets set so that the counting is done >>> electronically. In fact, I could build something to do this out of OTC >>> parts if I had any way to normalize the count. >>> > > >Could you not use one of those cheapish wind speed devices that amateur >weather folks use? That would give you a rating, presumably in miles per >hour, and then figure backward based upon the area of the little fan >thingy. That would likely be not too expensive and a great deal easier, >and more accurate, to deal with than counting a pinwheel. ;-) > > -Dean One can also go to an auto wreckers, and from ,any newer models of cars get a Mass Air Flow sensor (MAF) from teh throttle body. Modern cars use these, in conjunction with an O2 sensor on the exhasut, to manage fuel injection. The MAF returns a variable DC voltage, usually in the range of 0 to 5V (depending on air speed). Make a tube, mount the MAF with the probe end in the tube, attach to back of device being measured. Supply 12V DC,Connect to output for measurement. Obviosly this would have to be calibrated. It is cheap, and very accurate and very relaible.. If you want to make it more useful , a lot of modern cars also use a barometric pressure sensor, and the calucs can be done using bioth outputs. This helps a lot as things like current weather conditions and altitude have a large bearing on air pressure. Measuring flow by speed only, and ignoring pressure is a fairly inaccurate method. Lastly, one can measure the humidity, as this also has a pretty large influence on the cooling capacity of the air being moved. For around $25 one can cannibalize the parts and cabling from a modern car wreck. All that is left is to provide a DC 12V source, a computer with a 4 channel A/D chip on a proto board, and some calibration. The calibration will be the toughest challenge as you will need accurate precalibrated instruments for a test session, but at least this is one time, and may be borrowed.. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://www.scyld.com/pipermail/beowulf/attachments/20050213/f138ce20/attachment.html
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The Open Society Foundations/University of Nottingham Scholarships provide opportunities for independent postgraduate study in the UK for students from Azerbaijan, Indonesia, Egypt, Lebanon, and Syria.
The Open Society Foundations offer a grant and training opportunity for documentary photographers from Central Asia, the South Caucasus, Afghanistan, Mongolia, and Pakistan.
The Regional Seminar for Excellence in Teaching is finalizing its decade-long activities and, as of 2013, no longer supporting new projects in the program's original countries of operation.
The Statelessness Summer Course offers a unique opportunity to learn about and reflect on the challenge that statelessness presents in the international system.
A new peer exchange project aims to reduce the barriers to cooperation amongst researchers and think tank staff.
The Youth Action Fund seeks to identify, inspire, and support small groups of dedicated young people who can mobilize and influence large numbers of their peers to promote open society ideals.


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These sandals are VERY comfortable. For men with wider feet, these are great. The red color stands out under the tops of your toes to show that you like to rock a little color down below!
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Help Desk Software
VXB Category: Hybrid ceramic bearings
Product Descriptions
S683ZZ Ceramic ABEC-5 Ball Bearing Stainless Steel with Si3N4 Ceramic Balls (Silicon Nitride) 3mm x 7mm x 3mm |
S683ZZ Stainless Steel Ball Bearing with Ceramic Balls ABEC-5 quality, this is a popular size that could be used in many application that uses this size 3mm x 7mm x 3mm. Bearing is made of Stainless Steel, each bearing has 2 metal shields to protect the bearing from dust or any possible contamination, Ceramic Balls are the highest standard of balls that can make your bearing live at least 5 times more than any other bearings.
VXB Category: Hybrid ceramic bearings


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Elana Dress
The New York-based design team behind Parker knows that the modern woman loves sophistication and sexy in the same look. Parker's collection of dresses and tops feature flirty details and girly prints perfect for day or night, work or play.
- 100% silk
- Neckline to hem measures approx 28" in length
- Unlined
- Dry clean only
- Side seam zipper closure
- Back cut out with tie closure
- Side seam zipper closure
- Styled with Tibi Barbara Heel in White.
- Styled with gorjana Infinity II Ring in Gold.
- Styled with gorjana Star Ring Small in Gold.
- Styled with Marc by Marc Jacobs Bolt Tiny Bangle in Rose Gold.
- Styled with gorjana Blake Gem Cuff in Gold.
- Styled with Luv AJ The Plain Ring Tall (Set of 4) in Brushed Gold.
- Modeled in size S. See fit guide for model's dimensions.
- Revolve Style No. PKER-WD328
- Manufacturer Style No. PA1234CH


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Redeeming the Wounded: New book features new vision for victims' justice
from the press release at PRWeb.com:
In 2008 approximately 16,262 people were murdered in the U.S., leaving family and friends to grieve the loss. (Source: NCVRW Resource Guide) Many faith-based organizations want to help but do not know how. Due to budget cuts, funding for rehabilitation and educational, faith-based counseling programs for prisoners and crime victims has suffered in almost every locality. A new way to handle these problems is discussed in Redeeming the Wounded by Rev. Dr. B. Bruce Cook (www.xulonpress.com and www.cvaconline.org under "crime victim resources"). Cook's new vision of victim justice involves a concept of fair and equal treatment for crime victims and prisoners based on principles of restorative justice and restitution.
....Cook's call to action includes:


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Art for Kids
Boys Wall Art
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Corkboards & Memo Boards
Wall Plaques & Wood Signs
Kids Mirrors
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Size:Please ChooseSmall - 8 x 10 inchesLarge - 11 x 14 inches $(+20.00)
Framed Pink Butterfly Art Print on Wood by Petit Collage This Small Framed Pink Butterfly Art Print on Wood from Petit Collage is sure to bring a small to your little girl's face! This framed print features a pretty pink butterfly and flowers! Each of these mini masterpieces is printed on sustainably grown and chemical-free maple veneer and includes a meticulously cut archival mat. Bringing nature and whimsy into your child's space, these prints are matted, covered with shatterproof acrylic (for safety!), and framed with gallery quality natural Maple hardwood veneer. Frames arrive with an expertly attached 4-point hanging system, felt bumpers, and are sealed tight to keep out the dust! Made in the USA. Renowned children's artist Lorena Siminovich created Petit Collage starting with her unique collages on wood in 2006. After expanding to include mobiles, posters, mirrors and much more, Petit Collage is now a favorite among many families for providing modern wall decor and accessories that incorporate a touch of vintage styling. Petit Collage is committed to handcrafting each good in a sustainable method to create products with the best quality and most eco friendly materials. This item is custom made especially for you upon order.
SIZE: Multiple Sizes
Category: Art, Girls Wall Art
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We're working with you to make a positive impact around the world in more than 35 countries, all 50 United States and your backyard. Support our work
The Nature Conservancy continues an ambitious project to protect Montana's Pine Butte Swamp: the largest wetland complex along the Rocky Mountain Front and one of the grizzly bear's last strongholds on the plains.
Pine Butte lies next to the vast Bob Marshall Wilderness and serves as a lush lowland extension to this mountain region. Besides providing essential seasonal habitat, it provides a vital connection for migrating wildlife as they travel from mountains to plains and back. The preserve is a place of stark, primeval beauty. The looming sandstone butte rises 500 feet above the grasses and wetlands,having survived the glaciers that scoured the surrounding country. The silvery north and south forks of the Teton River feed a complex of ponds and wetlands.
In addition to the surface water flows through the preserve, Pine Butte Swamp (or fen) is an extensive peat-land fed by mineral-rich groundwater. What distinguishes if from other fens is its proximity to mountains, foothills and grasslands. This crazy-quilt of habitats -- wetlands and dry ground, flat prairie and steep mountains -- meet in a geologic sweep ranging from 4,500 to 8,500 feet in elevation. The result is a remarkably diverse flora supporting a third of the plant species in Montana. Rare wetland species such as yellow lady's slipper, Macoun's gentian, green-keeled cotton grass and Craw's sedge flourish in proximity to common upland prairie plants such as shrubby cinquefoil, rough fescue and Montana's state grass, bluebunch wheatgrass. Dozens of distinct plant communities have been identified on the preserve.
This wealth of vegetation provides habitat for an equally diverse fauna. Each spring grizzly bears descend from their mountain retreats, while snow still blankets the high country, following the watercourses on the Rocky Mountain Front , down to the swamp, where they feed and raise their young. The rich wetland environment provides both food and security, so the bears can easily replenish their depleted energy reserves.
Besides the grizzly forty-two other species of mammals roam the preserve, among them beaver, muskrat, mink, elk, moose, mountain lion, bobcat, lynx, black bear, mule deer and bighorn sheep. The preserve bird list contains about 200 species of birds -- 150 of which breed here. It's a stunning variety, from warblers, waterfowl and waders to soaring raptors. A rare hybrid minnow resides in the wetland waters as well. Sharp-tailed grouse use the wet meadows on the swamp's periphery for their "dancing grounds." In short, Pine Butte Swamp is a wildlife bonanza.
Pine Butte is also rich in history. The Great North Trail, used by Native Americans for thousands of years, cuts through the preserve. Tipi rings testify to the presence of prehistoric plains dwellers. A buffalo jump and associated drive lanes, used before the advent of the horse, can also be found. Scant remains of homestead structures dot the preserve,while ranching activities continue as they have for the past century.
Much earlier the preserve was home to vast herds of plant-eating dinosaurs. Eighty million years of geologic folding and erosion have brought thousands of dinosaur bones to the surface. A site, known as Egg Mountain, harbors one of the richest paleontological finds of our century: Maiasaura Peeblesorum, the "good mother lizard" who nested, laid eggs, fed and protected her young. Many nests, eggs, hatchlings and juveniles have been unearthed here. This research has provided more insight into dinosaur behavior than any other site in the world.
In 2005, the Conservancy sold the Egg Mountain site to the Museum of the Rockies, which has led important research on the site. The Conservancy retains a conservation easement on the site.
The Conservancy's responsibility for protecting the Pine Butte assemblage while promoting its ecological significance extends far into the future. We are committed to the long-term management of the preserve in a way that benefits the bears, the fen and the surrounding foothills savanna. Cooperative efforts with local agencies and neighboring landowners also enhance the integrity of the larger ecosystem.
Working closely with the local community to balance economic development and conservation remains an essential goal of the Conservancy.
In order to preserve undisturbed habitat for grizzlies, the preserve offers very limited access. Besides enabling the bears free range on the preserve, this relatively "human free" zone keeps them from becoming habituated to people, so they're more likely to avoid local ranches and towns where a human-bear conflict rarely ends well for the bears.
Have you been to this preserve? Are you thinking of visiting? See what others are saying about their experiences and add your comments below.
Time for you to join the discussion. Tell us about your experience at this preserve. What plants and animals did you see? When did you go? You can help others plan their visit when you share your thoughts. And thank you for visiting one of our nature preserves!
Nature springs to life in Nature Conservancy magazine. Read
The most vital habitats on Earth need your support. Make a donation


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Receive Lost Dutchman Email Updates Where have you worn your Lost Dutchman tee shirt? Volunteer Now! 2014 Medals All participants will receive an Expert "tech tee" long sleeved shirt with a design similar to the 2012 shirt shown here. Marathoners through the Wall at Mile 24 Lost Dutchman Timing Provided by Raceplace Event Systems. Raceplace will be providing chip in the bib timing for 2014. |
The Lost Dutchman Arizona Marathon, Half Marathon, 10K, 8K Trail Run, and Two Mile Fun Run/Walk.Registration for The 2014 Lost Dutchman Marathon EventsRegistration for the 2014 Lost Dutchman Marathon, Half Marathon, 10K, 8K Trail Race, and 2 Mile Fun Run or Walk is now open! We are pleased to announce that prices will remain the same as last year due to our financial success. Register early while the prices are low to ensure your spot in next year's event. Lost Dutchman Arizona MarathonThe 13th Annual Lost Dutchman Arizona Marathon is Sunday, February 16th, 2014. Running from Gold Canyon to Apache Junction, the Lost Dutchman follows a scenic, rolling, point-to-point, USATF certified course that can be used as a qualifier for the Boston Marathon. Located at the base of Superstition Mountain near the rumored site of the legendary Lost Dutchman Mine, this event is a favorite of serious marathoners and casual runners alike. For course information visit our marathon course description page. Half Marathon, 10K, 8k Trail Run, and Two Mile Fun Run/WalkThere's a race for everyone! Not up for a full marathon? Starting and ending in Apache Junction�s Prospector Park, the Lost Dutchman offers a race for everyone including Half Marathon, 10K, 8k Desert Trail Run and a Two Mile Fun Run/Walk. Course maps are here. All finishers of the Marathon, Half Marathon, 10k, and 8k receive a beautiful Lost Dutchman's finisher's medal. We Distributed $66,000 in 2013 to Our Local YouthThe Lost Dutchman Marathon distributed $66,000 in to our local youth organizations in 2013. Read about it in the AJ News and visit our charities page for more information. Beautiful Location, Great Volunteers and Rave Reviews!Every year we get we get lots of positive feedback and excellent scenic run photographs. Below are a few comments from 2013; read more on our feedback page 2013 Race FeedbackThis was my first year running LDM and it was absolutely fantastic! The course was breathtaking and the volunteers were wonderful! This was one of the most organized events that I have been to. I will be back next year for sure!! Laura Mostosky - Mesa, AZ You guys rock! Always a great race! Love that you are super organized, signs and parking is easy, you start on time (huge win!) and you support the runners through the entire course! The shirts and medals rock - the facebook tracking of the runners worked pretty good - except it didn't show the finish but all is all an excellent race! Can't wait to run again next year!!!! Don't change a thing! Anna Schettino - Scottsdale The Lost Dutchman Marathon continues to be the GEM in the desert of small marathons!! Always better then the many crowded big city marathons that are being held all over the country. This is a race that consistently gets it RIGHT year after year. From the unique campfire start to the great support on the course all the way to THE WALL� near the finish. It all makes this race so different and enjoyable! Mike Feraldi Apache Junction, AZ Whats not to like about the LDM? Excellent scenery Terrific volunteers And organized like a NASA countdown! Jim Pettis - Prineville, OR Great Race...well supported..Beautiful weather Phoenix Road Runner SportsRoad Runner Sports is proud to be the Official Running Store of the 13th Annual Lost Dutchman Arizona Marathon. Road Runner Sports has two valley locations that offer customers an interactive Shoe Dog foot analysis process. Guests will be able to interact with a dynamic, touch-screen video program that brings fun to the Shoe Dog process of easily finding the ever-elusive, perfect-fitting running or walking shoe. Packet Pick up: Race Packets will NOT be mailed.
The race will be chip timed. Your chip is a part of your bib, do not remove it. Your number bib must be worn on the front and be visible at all times during the race. You may have someone else pick up your race packet. Official PhotographerAction Sports Images is the official photographer of the 2014 Lost Dutchman Marathon. Click on the logo (left) to get to their website. Enter your information and they'll let you know when your photos are ready. Photos will be available no later that the first Friday after the race. NextCare Urgent CareNextCare Urgent Care will be providing a medical tent and first aid supplies at each of the aid stations along our courses. LDM Teams Up with Allied Waste to Keep Our Course Green!Thanks to the partnering efforts of Allied Waste, A Republic Services Co, our race will be greener than ever! Allied will be providing recycling services for all of our water stations and on site at the finish line. One of the best things about our race is the awesome desert setting - we want to do our part to keep it in pristine condition. if you are at the Finish Line activities, please look out for our recycle bins and help us minimize our footprint! |
Latest Apache Junction Weather Our Great SponsorsRoad Runner Sports Rotary Club of Superstition Mountain Utility Construction Project Management Engineering Services |


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Whether your looking for seasonal work or a full time job, here are six tips to keep in mind using social media that will set you apart:
1. Be a Resource: Set yourself up as having expertise in your area of interest. A blog is a great way to do this, and you can do it easily and for free using sites like Wordpress (where I recommend you start). Once you have several good blog entries on your site, you can promote your best entry on LinkedIn to relevant groups.
2. Photos Count: A recent study found that recruiters spend 19% of their time on a LinkedIn profile looking at the picture. So, no silly photos, no wedding dresses, no pictures of you and the dog! People will judge you negatively. Get a good professional digital "headshot" photo and use that instead. It's worth it!
3. About Me Pages: You can create a great landing page to promote yourself on a site called About.me for free. This is a great place to send people to find out more about you. I've seen a lot of people use this as their website link on LinkedIn. Again, however, keep the photo and site professional.
4. LinkedIn: The "SlideShare" app allows you post on your profile. You include a copy of your resume (with persional information like address and cell phone deleted). This will help recruiters who are always in a rush. Also, you can build a following by joing relevant industry/geographic groups and inviting members to connect with you.
5. Google Yourself: If you haven't "Googled" yourself lately, make sure that you do. The first thing a lot of businesses do when looking up a candidate is Google them. People will also do this to verify what you put on your resume. Make sure you know what's there, and also tthat your Facebook page is either secure or has only professional content on it (particulalry photos).
6. Key Words: With millions of LinkedIn pages and web sites, they way people find you is through key words. Make sure you know what words people use to find your types of jobs and skills. Include these in your LinkedIn profile, your About Me page, your blog and more.
The key to using any and all of these tools is that you know exactly what type of job and company you're looking to get. The better you target the search, the better your chance of getting that job!


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In part two of our time-lapse photograhy collection, we capture Blog Cabin 2013 as siding is installed, interior spaces carved out and landscaping completed.
More in Blog Cabin
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In a series of time-lapse photos, we capture the transformation of Blog Cabin 2013, as the circa-1892 cottage is elevated above...
Tool expert Chris Grundy explores tool technology and provides insider tips.
Interior designer Alison Victoria surprises shoppers and creates fabulous new kitchens.
Licensed contractor Matt Muenster shares amazing bathroom design tips.
Licensed contractor Josh Temple ambushes homeowners and renovates their rooms.
Licensed contractor Matt Blashaw ambushes homeowners and transforms their outdoor spaces.
Licensed contractor Jason Cameron turns a troubled yard into an outdoor showplace.
Interior designer Anitra Mecadon creates over-the-top rec-room sanctuaries.
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Mandela viewing reaches capacity as thousands queue
Park-and-ride facilities to Union Buildings, where Nelson Mandela's body is lying in state, close as capacity for day is reached
African News
Robert Mugabe on 'great friend' Mandela: 'What feud?'
Zimbabwean President Robert Mugabe denies there was any bad blood between him and late South African president Nelson Mandela
SABC cuts 'improper' adverts during mourning
SABC spokesman Kaizer Kganyago confirms that this includes the flighting of alcohol adverts
Mourners wake early to pay respects to Nelson Mandela
South Africans arrive before sunrise for chance to view body of former president Nelson Mandela at Union Buildings, smoother start to second day
Boo from the blue lifts veil on new political culture in ANC
The booing of President Jacob Zuma at the memorial service for Nelson Mandela exposed the underlying political dynamics in the ruling party, writes Carol PatonOpinion
Bad news is booing of Zuma was not orchestrated
Natasha Marrian
A co-ordinated plan by the ANC Gauteng leadership to embarrass the president does not seem plausible
More on the death of Mandela
THE INSIDER: Not the occasion for a high five, yet
In diplomacy, a handshake in public by leaders whose countries sneer at each other is no small matterEconomy
Slower PPI may not have much effect on consumer prices, economists say
Producer price inflation expected to accelerate slightly again in December, with rand weakness the main risk while demand-led pressure is seen as contained
Anglo American to increase output from Sishen, Mogalakwena
Group to remove bottlenecks, improve mining at low-cost Mogalakwena platinum mine, and restore Sishen iron-ore output to 37-million tonnes
Trade & Industry
Trade conditions remain moderately positive in November' says Sacci
Despite drop between October and November, trade conditions remain in fair shape, at similar levels to 2012, but indications are for modest December activity
Index on energy 'balance' puts SA in middle
A new report by the WEF ranks SA about middle relative to other countries around the world in balancing the often competing goals of economic growth and development with environmental sustainability
African Business
Nigeria's Dangote plans to invest $16bn to boost expansion
Company controlled by Africa's richest man, Aliko Dangote, aims to invest in cement, petrochemicals and agriculture over next four years
Apple scores legal victory over Samsung
Samsung Electronics loses bid to ban sales of iPhone and iPad products in South Korea after court dismisses patent-infringement lawsuit
Constitutional Court rules in Kumba's favour on Sishen rights
Court squashes Imperial Crown Trading appeal, says only Kumba subsidiary Sishen Iron Ore can apply for rights formerly owned by ArcelorMittal SA
Zuma 'signing' contentious secrecy bill sets alarm bells ringing
Appearance of controversial bill in bundle of parliamentary papers, described as 'act', causes confusion
Government concerned about high levels of household debt
Finance and trade and industry ministers accuse some financial companies of 'poor market practices', including selling unsuitable products, reckless lending
Tlokwe mayor to resign after ANC regains power
DA's Annette Combrink is set to tender her resignation as Tlokwe mayor after ANC retains six wards in Wednesday's by-elections
Implats wage talks with Amcu remain deadlocked
Impala Platinum says wage talks with Amcu remain deadlocked after the two sides met on Thursday but talks will resume in the new year
Anti-government protesters tell Thai military 'to pick sides'
Protesters pin hopes on winning support from powerful security forces as they push to oust Prime Minister Yingluck Shinawatra
Remembering Mandela: a special feature
A brittle memory of chains
Author MANDLA LANGA relives the euphoria of Nelson Mandela's release and the many challenges that still lay before him as South Africa headed toward its first democratically elected governmentNelson Mandela
A Madiba story
TREVOR MANUEL considers the challenges Nelson Mandela faced as the democratic South Africa was born. He remembers with fondness a leader who was, for the most part, always one step ahead
Nelson Mandela
Friendship forged in prison
MAC MAHARAJ recalls a friendship established in an unlikely place, and the force of character that united Robben Island's inmates
Nelson Mandela
Mandela was a friend to all he knew
Madiba was a truly great man and I will never forget his extraordinary personal qualities, writes MARY SLACK
Nelson Mandela
Nelson Mandela: a life remembered
NICKY OPPENHEIMER: How will we remember Mandela not only today when we are a nation in grief, but in the months and years ahead?
Mandela: an extraordinary man
Mandela was at his core merely human, and therein lay much of his greatness, writes CYRIL RAMAPHOSAMotoring
Supercars drive to a different tune
An Italian exhaust maker thinks sportscars should be heard before they are seen
Arts & Entertainment
The arts' long walk to viability
Looking at the state of the arts in South Africa in 2013, events of the next year will be crucial, writes Ismail Mahomed
E-cigarettes: a burning question for regulators
The growing popularity of e-cigarettes in the US has not escaped notice of industry's critics, who have stepped up calls for new regulations, writes Marina Lopes
Arts & Entertainment
Marx's maps connect the sky to subterranean in unexpected ways
A practice of looking inward and looking down provides the impetus for Gerhard Marx's Lessons in Looking Down, writes Chris Thurman
- Implats wage talks with Amcu remain deadlocked
- Mandela viewing reaches capacity as thousands queue
- Zuma 'signing' secrecy bill sets alarm bells ringing
- Tlokwe mayor to resign after ANC regains power
- Province wants bids for school food plan after taken to court
- Buyers in Japan pay a record-matching fee for aluminium
- China estimated to have stockpiled a year's worth of nickel
- Anti-government protesters tell Thai military 'to pick sides'
- Apple scores legal victory over Samsung
- Australia backtracks on gay marriage
- Anglo American to increase output from Sishen, Mogalakwena
- Apple scores legal victory over Samsung
- BUSINESS DAY TV: Sibanye buys Wits Gold
- Constitutional Court rules in Kumba's favour on Sishen rights
- Sibanye bids R407m for Wits Gold as it accelerates growth
Personal Finance
- Eager roll-out of new financial services rules
- EDITORIAL: Foreign money still needed
- Only dollar-earning exports help trade deficit
- HOW TO ... solve youth unemployment
- Bikini designer plays it safe with his cash
- Buyers in Japan pay a record-matching fee for aluminium
- Nigeria's Dangote plans to invest $16bn to boost expansion
- China estimated to have stockpiled a year's worth of nickel
- Rand fractionally firmer after US data
- Brent eases, awaits Fed move on stimulus cuts
- Slower PPI may not have much effect on consumer prices, economists say
- Government concerned about high levels of household debt
- Poor October sales offer little festive cheer for SA retailers
- IN THE MARKETS: Fed's tapering may be good news for rand hedges
- BUSINESS DAY TV: Jump in production 'does not reflect true state' of SA mining
- E-cigarettes: a burning question for regulators
- INDUSTRY NEWS: Move an investment in customer service
- INDUSTRY NEWS: Supercars drive to a different tune
- INTERNATIONAL REVEAL: 'Pony' set to ride into town
- EDITOR'S NOTE: Follow Madiba's example and show some respect
- England have back to the wall in Perth Test
- Rumours fly about Komphela and Bucs
- Galatasaray advance in Champions League
- Mbalula decries 'boxing cheats' at Baby Jake memorial
- Brooks-Club could do new owner proud
- BUSINESS DAY TV: Mandela's legacy brings business groupings closer
- BUSINESS DAY TV: Sibanye buys Wits Gold
- We need to raise the level of leadership — Mbeki
- National reconciliation and nonracial South Africa is not a Mandela project only
- BUSINESS DAY TV: Jump in production 'does not reflect true state' of SA mining


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ARTBA advocates strong investment in transportation infrastructure and also works to ensure its members' views and business concerns are addressed before Congress, the White House, federal agencies, the court system and news media.
As a full-service trade association, ARTBA offers a variety of information, tools, and services to help its member firms and agencies operate more efficiently. Among them:
- Cutting-edge economics and research reports covering all angles of the transportation construction market;
- Safety services, training and products;
- Top notch communications tools such as "Transportation Builder" magazine, "Washington Newsline," e-newsletters, websites, and annual "Leadership Directory & Buyers' Guide;"
- Customized professional development programs designed specifically for transportation design, construction and safety professionals; and
- Abundant networking and business development opportunities at ARTBA's national meetings and events.
For membership information, contact Kenyon Gleason, or Rob Regier at 202.289.4434.


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CAO Gold Maduro Robusto Reviews [view details]
Give us YOUR review!Showing 1 through 10 of 15 reviews
"Best CAO!"
Really love that smoke, creamy texture, coco and coffee taste, with a little bit of pepper.
Love this smoke!
Raz in Israel September 26, 2013
"Great smoke"
Excellent all around. A little inconsistent on the burn, but that was the only drawback.
Cal in Kentucky May 29, 2013
"Good flavour...that's all"
I happen to be a CAO lover and this cigar was somewhat of a disappointment...I enjoyed the falvour, but that about all that I can say positive. The wrapper crumbled while smoking it and the draw is difficult. The burn was uneven and had to be cleaned up multiple times. I will give CAO the benefit of the doubt on this one as it could be the smoke shop didn't have their humidor set correctly, but still it was a discouraging as I love CAO!
Jon in Indiana October 30, 2011
"Very Good Smoke"
Simply delightful, good even burn, same taste throughout, excellent draw
Jim in Alaska October 20, 2011
Love these things. Got a sampler with this and am so happy I did. This cigar has a nice oily dark wrapper and smells great pre light. Burned like a champ with a 2" ash staying even the whole way. Put your lighter away, you wont need it. The draw is a bit tight, but it makes for a nice slow burn. Its base is earthy but has some kick. Really enjoyed this and its priced right.
Scotty in July 20, 2011
This was my first Maduro and all I can say is WOW! Great smoke. I'd like to pick up a box of these in the future.
in February 7, 2011
"Perfect Maduro"
I smoke maduros almost exclusively. This CAO gives the rich flavor the complete burn and the coffee/chocolate flavors down to the very nub. Great smoke at any price.
AC in Dublin, OH October 31, 2010
"Great Smoke"
Bought one of these from the local smoke shop. For the price one of the best smokes I have had. Recently got introduced to cigars and I have to say I love 'em. Burned perfectly all the way down. A bit spicy for my novice pallet, but great no the less.
Paul in Wisconsin, USA June 15, 2010
"really nice maduro, great value"
Won six of these in an auction and they all have been great. The flavor has notes of espresso, spice, some hints of dark chocolate. I have had smooth draws on all of them, very nice to smoke. If your looking for a good dark smoke, you cant go wrong here
Chris in Maryland May 18, 2010
"Surprisingly good cigar for this price"
I bought this stick at my local cigar shop for testing. Did not expect it to be SO good. I almost burned my fingers smoking it down to the nub. The draw was a little tight and burn was uneven at the beginning but it fixed itself after the first half. Taste was great though, rich and mellow but never overpowering. I will buy this cigar again as a good everyday alternative to Padron and Arturo Fuente which I reserve for special occasions.
GF in Moscow January 22, 2010


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Joe ClarkClark, Joe (Charles Joseph Clark), 1939–, prime minister of Canada (1979–80), b. High River, Alta. He entered the Canadian House of Commons from Alberta in 1972 and became leader of the Progressive Conservative party in 1976. In the 1979 elections he led his party to victory and briefly replaced Pierre Trudeau as prime minister. His election represented the new political importance of W Canada, especially oil-rich Alberta. Brian Mulroney replaced him as party leader in 1983. Clark served as external affairs minister (1984–91) and constitutional affairs minister (1991–93) under Mulroney. Clark left politics in 1993; UN Secretary-General Boutros-Ghali appointed him special UN representative for Cyprus. In 1998, Clark again became leader of the Progressive Conservatives, who faced a strong challenge on the right from the Reform party (now the Canadian Alliance), and in 2000 he was elected to parliament from Nova Scotia. Clark resigned as party leader in 2003, and became an independent later that year when the party joined the Canadian Alliance to form the Conservative party of Canada. He retired in 2004. The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved. More on Joe Clark from Infoplease:
See more Encyclopedia articles on: Canadian History: Biographies |
24 X 7Private Tutor
Explore Math Problems , Grade 12 Math


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Mahnomen Health Center
Fire Safety
Fire Deficiencies |
This Nursing home: 1 |
MN State Average: 3 |
U.S. Average: 4 |
MN Deficiencies Range 1–11 | Updated April 18, 2013. |
How well this home met National Fire Protection Agency standards in the most recent inspection.
October 19, 2011 Fire Inspection
Nursing Home Did Not Have: | Possible or Actual Harm | Residents Affected | Date Fixed |
Heating and ventilation systems that have been properly installed according to the manufacturer's instructions. | 11/19/2011 |
Note: Because of differences in calculation, all data may not match those shown on Nursing Home Compare, a website run by the federal Centers for Medicare & Medicaid Services. CMS has approved the U.S. News methodology.
Last updated April 18, 2013.


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Pictured in True Royal. Click here to return to lifestyle photo.
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OGIO® - Contender Medium Duffel. 112009
This versatile duffel can take on any travel challenge with ample room for gear and the basics.
OSFA: In Stock
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Tiny place that also offers take-away. Very friendly people, Mona (the host) in particular. The food is great! To get there take a taxi best and tell the driver to drop you off at Pizzeria Niagara which is just around the corner
Tiny place that also offers take-away. Very friendly people, Mona (the host) in particular. The food is great! To get there take a taxi best and tell the driver to drop you off at Pizzeria Niagara which is just around the corner
This tiny little place, where the owner was sitting outside chatting with us, sucking on a shisha, served up some of the tastiest food we ate during our time in Marakech. It takes some searching for and you might find yourself being drawn to the more glitzy Azar if you are thinking of Lebonese food, but go a little out... More
Tiny restaurant, easy to miss but worth finding. Had the mezze for 120 dirhams a head, truly excellent food, good service, wine pricey but an excellent evening, would go back any time.
We found this place thanks to tripadvisor. Our whole family eats vegetarian so this was a fantastic alternative to the great tajines and couscous we'd had so far. The place is nicely decorated, colourful and modern with nice pictures on the walls. We ordered the vegetarian plate and received a variety of different houmous, bab ganousj, falafel, and other delicious... More
You have to have the mezze! My husband and I has a lovely meal (delicious food and quantities are huge!!). We can only recommend this place. Mona and her husband were great hosts. We enjoyed the food and atmosphere so much we ate there twice within a week! Try to book a seat on their lovely terrasse. The place is... More
Our family of four found this place through Tripadvisor and now highly recommend it to others searching for vegetarian food. It was a little tricky to find but Mona and her husband (both own the place) made us feel very welcome. Mona does the cooking and her husband waits on the tables. Mona came to the table to discuss our... More
Together with a friend of Marrakech we decided to give us a break from tajines et couscous ... and because of its position on TA we decided to try La Cuisine de Mona. The restaurant is in the area of high school Victor Hugo, quite far from the center and the hotels and it is really tiny, a few tables... More
Mona made us very welcome at her restaurant - the food was excellent and she and her staff were very friendly and provided us with recommendations for our stay in Marrakech. Delicious food and good value, would go again!
I was there today and was very much surprised. It's a tiny little Restaurant owned by Mona from Lebanon and her Moroccan Husband. The place is very simple, but super clean ( open Kitchen ) and the food is excellent. Lebanese Mezze hot and cold, a huge platter for 2 for 220.- MAD, together with a Glass of well chilled... More
Staff are so friendly here and Mona is always there with a welcoming smile. The food is excellent home-cooked fare and there's lots of it. It's not a restaurant as such, more like a cafe so don't go expecting dinner by candellight, and you won't be disappointed. We could not decide what to have so went for the house mixed... More
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Online Reservations
It would have been nice to have come across a sensational chicken or beef dish for for my Midwestern dinner guests but they did survive!
On entrance it is an old row home remodeled garage. Not bad, just fyi. The seating is very up and personal, definitely a tight space with your neighbors. The food was definitely high quality French, but as people have stated, very small, almost insignificant portions. Appetizers: I had the squid, highly recommend it, very tasty, and the seared tuna. Not bad, but two bites really per each piece of tuna, four bites total for the dish. I had the Arctic Char Filet and my friend had the halibut. Both were nice, halibut on the sweeter side, char on the savory. Not bad but took a while. Got the cheesecake for dessert and it was comically tiny! Really guys? Overall with bottle of wine for 2: $150 not including tip. Liked it, but not going back.
Located just off the DC Convention Center amid townhouses, Table is an excellent find! Ordered the stuffed squid as a starter, which was cooked just perfectly accompanied by flavorful pesto sauce. The porchetta was likewise delectable; juicy and tender. Would love to try the other dishes next time. I wasn't a big fan of having the tables so close to each other though, but that's a symptom of having a small place.
Table is definitely tasty! Everything for brunch was flavorful, carefully prepared. Fresh orange juice in bottomless mimosas are to die for. My only reservation is that brunch is a very set menu without a lot of wiggle room. If you are in the mood for something else, you are out of luck. The staff was attentive without being intrusive, warm, hospitable. The ambiance is perfect: well designed, modern but still inviting, warm and the perfect size. There is a nice rooftop and side walk space for outdoor dining and a second level indoor seating which is charming.
My mother, my daughter, and I chose Table for an evening out without the husbands and brothers. I love the location of Table, just far enough away from the hustle and bustle. The concept reminded me of a good cross between The Catbird Seat in Nashville and Talula's Garden in Philly. That is a great compliment. The food was excellent as well as the service & decor. We all ordered different dishes to be sure we tasted as many different dishes as possible. All were delicious and beautifully presented. The food was portioned very well. I did not leave feeling stuffed which is another reason I enjoyed my evening so much. I will be returnin with my husband for a date.
We had high expectations for our meal at Table. The meal started out great. The Chablis we selected and our appetizers were delicious. I had the king crab over spinach with pea shoots and it was spot on. Unfortunately, the execution of the entrees was poor. My hanger steak was severely overcooked and the porcetta that my boyfriend had was super fatty. We love porchetta when it has a nicely crispened skin and still a good amount of fat but the skin needs to get crisp to improve the texture of the dish. The service was pleasant but I was disappointed that they didn't crumb the table between courses. I can see how on the right night this restaurant could be spectacular but the execution just wasn't there this past Saturday night.
Went to celebrate our engagement with my parents and everyone said it was the best meal they had eaten in quite some time. This speaks volumes as various individuals in our party have dietary restrictions, allergies and general pickiness- all were accomated and all left with a smile. This was a lovely venue with fantasist food.
Had the following: Summer Salad - fantastic but would have been better with more of the seasonal mushrooms on it scallop ceviche - fantastic with the corn as accent - very light Main courses: Halibut - very good but slightly overcooked Char - very good but just a tad over-salted for my taste. Seasonal veggies were good. Dessert: ginger flan - delicious
Excellent in every way. Fun and friendly and Fabulous food. Thank you
Not many choices for brunch. Also very expensive. Over $100 for brunch with no alcoholic beverages.
What an excellent evening! Perfect weather allowed for seating upstairs and outside where I could converse easily with 4 friends. The pacing of the service was good without feeling rushed, the dishes were wonderful. Since this is just 2 blocks from home, this will be a true neighborhood destination for great food in a casual setting.
We had a great meal at Table - the food is interesting and delicious. It is nice to go to a restaurant that is not "small plates" once in a while. The service is slow. In particular, before ordering the dorade that is served as a whole fish, I asked if they would prepare the fish by removing the head etc. The waiter agreed and brought the plate to the table to show me the whole fish at the same time as my dinner companion received her meal. He then took the plate away and it was almost 10 minutes before he returned my plate while my companion's dinner was sitting there, getting cold. Not good.
Table was named a top new restaurant, so we tried it with family members. The food was good (not outstanding), the service was attentive, but the atmosphere was minimalistic. For $400 dinner who wants to sit on a picnic bench?
The food was wonderful. Highly recommend the duck, and the fritters for desert were incredibly tasty. Service was slow, and I never received a glass of wine I had ordered, and was promised bread but it never arrived. Otherwise, a very enjoyable meal.
I went to Table with a friend for dinner. We shared oysters, the lobster, a cheese plate, and the ricotta donut holes and each had a glass of wine. The wine fine but not amazing--basically, overpriced for what it was. The oyster mignonette was perfect. I thought the lobster was a little overcooked, but it was well seasoned and the sauce the vegetables that came with it (spinach) were delicious. The cheese plate was very good and affordable, and the donuts were a nice touch at the end--light and fluffy but not too sweet. Although the lobster was the only thing we really got that they cooked and I wasn't thrilled with it, I'll probably return and order an entree. I felt like they were on the right track--this just wasn't their star dish.
Appreciate the quality food at this newcomer to the DC food scene.
Table manages to serve really serious food while projecting a relaxed and unpretentious atmosphere. Farm-to-table ingredients really make a difference here, as the chef knows how to prepare them flawlessly and adorn them creatively, but without excessive frou-frou. The restaurant staff are welcoming and enthusiastic, from the busboys to the front desk. Our waiter was wonderful. He had brilliant wine suggestions and really knew the menu. If, as we did, you order an appetizer, main course, dessert and wine, be prepared to spend $100 per person (including tax and tip). I can't afford to eat there too often, but I hope to be back soon!
This is a very welcome addition to our neighborhood. We have been here twice, and both times the food. service, and atmosphere was top-notch. Highly recommend for anyone looking for great food!
We were lucky to sit at the Chef's table and watch the variety of plates pass by (and even interact with their preparers!). The food was unique and excellent, and the overall experience very enjoyable.
Table was awesome. Our small group was in DC for a business trip and it was the perfect place – we sat outside and the food was excellent.
Unusual food and really tasty. A very pleasant dining experience--from the ambience to the wait staff. And the food was totally not disappointing! My second time there. I'm definitely going back.
Our daughter had heard about Table in the New York Times. We always trust her suggestions so before we met in DC I made a reservation. Upon arrival I wasn't excited about the long row of banquette seating but to my delight it was perfect for watching the chefs prepare incredible, unique dishes such as stuffed squid and escargot ravioli. The wait staff was efficient. We decided to go elsewhere for dessert. I did want to try the coconut ravioli but when the waitress described it as not sweet I passed. The ambience and food just brings a smile to your face despite the cramped seating situation that ads a touch of cozy. Also loved the garage door as a window and I presume a opening to outdoor seating.
We loved Table from the minute we stepped inside. Great ambience and love the open kitchen. It was our anniversary so the waiter gave us complimentary Prosecco -- nice touch. The food was truly delicious and we had a lovely leisurely dinner. Would definitely go back!
we loved everything except sitting upstairs away from the action mushroom risotto rocked cheese portions were small but bread was superb so was house wine. would definitely revisit1
We went to Table for my husband's birthday (and mentioned the celebration in our reservation "notes" section). I've made this mention on OpenTable in years past and no other restaurant has acted on the information. But Table seated us at the chef's table, which was really fun as a couple who enjoys cooking and cooking shows. And, they put a candle on my husband's dessert and several staff wished him a happy birthday at various points in the night. The food was really good. The restaurant is a great find. And, the staff made us feel very special for our celebration night out. Thanks, Table! We'll definitely be back.
The tastes in each dish were amazing. Great fresh ingredients prepared by experts.
The well balanced items in the brunch courses are wonderful and presented in a manner that makes you want to indulge the fresh local products and meats. Excellent all the way around !
Very well designed converted garage in the Petworth area across from the Convention Center. Food was surprisingly well thought out and very good! We ate on the rooftop dining area that was very cozy that featured heat lamps and very bright lights. I suggest that the restaurant lower the table lights about 5 inches so the bright LEED lights are not so annoying as you are dining. The Chef gets kudos for his originality and presentation .... The staff needs more work.
First of all, I am from San Francisco so factor that into this review. This is a gem of a restaurant within walking distance from the convention center. But the neighborhood is kind of scary especially for out of towners. I walked from my hotel and my heart was racing by the time I got there. But I understand this is a neighborhood on the rise and bless The Table for opening up there. So having said that, I loved this place. The food was well prepared and creative. Loved the look of the menus. Our waiter was helpful and fun. All in all it was a very good dining experience. However, I did find it a little pricey considering the neighborhood. Truly a neighbhorhood gem!
The upstairs seating area is a small cozy space that would otherwise be lovely if not for a very loud ice machine that hums and periodically dumps dozens of cubes into the bin. Very loud to talk over and kills the vibe.
My parents were visiting from out of town so I decided to take them to Table. I'd been before and love the seasonal menus. We had reservations and waited only a few minutes for the table to be set upon arrival. The food was fantastic, the portions could've been a little more generous, but we left happy and full. The waitstaff is terrific; she went above and beyond to collect a few additional corks for my mom's cork collection.
Very good food and great that can watch as the food is bring made with the kitchen right in front of you. Great service.
We were at the convention center for a meeting and we had a great meal at Table. Great food, dessert and a reasonable wine list.
This was our first time to Table. We were a party of three and sat downstairs where you can watch the chef create your meal. The atmosphere is casual and we liked the "small" restaurant feel. The food quality was excellent -- interesting flavors and food pairings. The prices are reasonable considering the food quality and excellent service. I'd highly recommend Table!
You could taste the love and respect for food the cooks and chefs have. Was an absolute delight.
Really loved this restaurant! Went for my birthday and got treated like a queen. I love the Shaw neighborhood and have been telling everyone to come to Table since I went there. Will definitely come back.
Enjoyed the fish prep and flavors. A little weak on greens and veggies. The red wines were selected well but the pour a bit stingy.
In these days of small plates and finding the same dishes on every menu, it is a rare to find a restaurant in an edgy and up and coming neighborhood that has crafted a menu with new, different and brilliant combinations and full plates. Try the cauliflower steak, for example. and has very fine and respectful service.
Two friends and I dined at Table on Saturday evening and had a fantastic meal here in a perfect setting. Serving seasonal ingredients and featuring a fantastic selection of appetizers, entrees, and desserts, Table did not disappoint. It's demeantor and setting feel like you're in a quaint, chic inn in the countryside, yet you're in the middle of DC. The mushroom risotto and cheese selection are amazing! The service was excellent--there when you needed them and not intrusive. All in all, it was the perfect menu and ambience for a long, leisurely and tasty dinner with friends. I felt relaxed, rejuvenated, and pampered after this meal. The only slightly disappoining thing was that Table limits its spirited drinks to wine and beer only.
Great food. We went for brunch and really enjoyed all the courses. Anna was a wonderful waitress.
We enjoyed a lovely Friday evening. The restaurant very graciously accommodated our request for seating that would allow us to sit side by side (one of us has a hearing problem), which we really appreciated; and we got to watch the chefs. We were offered tastes of the two wines we were considering, and we lingered over a nice bottle of tempranillo and a very generous cheese plate for a long time before the server gently suggested we put in our order for our entrees. The thai mussels and soba and cauliflower steak were both great. We'd like to see another veg option on the menu; otherwise, it was perfection. Next time we'll save room for offerings from the new pastry chef. Beautiful decor, comfortable noise level, perfect service. Thanks!
Table has a range of very interesting, perfectly-prepared dishes, with a changing menu that guarantees new options. The main course dishes include carefully selected sides and sauces, yielding a balanced plate with just the right mix of flavors, textures and color. The first course offerings are good-sized and just as well-crafted as the mains. The one thing missing from the menu is something sharable to start the meal. The wine list is extensive and there's a good offering of beers. Overall, this was a nice choice for a special occasion.
Had a fabulous Thanksgiving meal. Can't wait to go back for "Meatless Monday" vegetarian tasting menu.
We had a great time. It was fun, people were nice, and food was great. Plus it was good food without a stuffy atmosphere. Perfect for Thanksgiving day food.
THANKSGIVING extravaganza was absolutely extraordinary. The interaction with the chefs and staff was informal and added to the family feel of the evening. At first the thought of a buffet made us wonder if this was the right choice for a special holiday meal--and then we quickly realized the brilliance of the strategy. It was worth every penny--some of the best food we have had in Washington--just perfectly prepared REAL food. We were in the last 3:30 seating and stayed 2 hours--had the time of our lives. Bravo, Table !
Very good food and nicely presented; slow service.
Delicious food. Sat by the waiter station though and it felt like they were eating with us.
I liked everything about Table. I was there with three friends for brunch and the food was delicious and creative. The brunch is 5 small courses and as each dish was presented, I was impressed with the prentantion and the blends of flavors. I also enjoyed all the design elements of Table: the decor, the composition book themed menus, serving pasties from a basket at the table, even the bill was delivered in a unique folder. The food was perfectly prepared and they also very graciously accommodated my vegetarian friend. The staff were wonderful and the atmoshere was relaxed and welcoming. I look forward to going back!
Our very helpful server steered all of us to a bone marrow mousse consomme for the first course. The mousse was velvety flavorful goodness. The broth made your mouth water just smelling it. Two of us took our server's recommendation for the duck entree which was tender and deliciously raisin flavored without being sweet. I had the bison hangar steak which was cooked to perfection with awesome wheatberries and a spinach jelly which was ridiculously good. I had the mocha mousse Bombe which was perfection in taste, texture, and presentation. My companions got the ginger apple cake and the brulee rice pudding which was superb. Service was intelligent, helpful, and zero stuffiness. All I can say is bravo and see you next time.
I took my wife to Table for her birthday, and we were thoroughly delighted. We've long complained about the lack of outstanding, innovative dining in DC, in the mid-to-upper range, and Table is now instantly at the top of our favorites list. We sat at the Chef's table and were fascinated as we watched the dishes come together. We started with a quail appetizer which was perfectly done and complemented by unusual touches like spinach flan. Our mains were the bison hangar steak and roasted duck, both of which were also perfectly done, pleasingly plated, and accompanied by subtle, flavorful and interesting additions, like a bed of sweet and tangy wheat berry sauce underneath the bison. Very excited to go back again and again.