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After Eve lost her teaching job, she started looking for a new job with the help of her friend, Jan.
The Interview I thought it couldn't happen to me... but it did. I am, well was, a compassionate third grade teacher and recognized in town as a caring individual who always put children first. The problem was that teachers without tenure were "downsized" first (read "fired") when the school district experienced budgetary concerns. My name is Eve and I was two weeks short of gaining...Read On
Added: 04 Dec 2013 | Category: Straight Sex | Avg Score: 4.18 | Tags: intercourse oral anal masturbation porn audition | 2 Comments
Ben, obsessed with his neighbor and friend, cannot resist their invitation for a threesome
The phone rang one day about a week after Jill's visit. "Hi, Ben, it's Janeen. How did your date go with Jill last week?" "I think you already know; I saw her go into your house when she left here," I replied. "Yeah, she was here for quite a while. We had a nice long chat about sex and you and sex and orgasms and sex and a three-way. Would you be up for that, Ben, pardon the pun?" ...Read On
Added: 04 Dec 2013 | Category: Anal | Avg Score: 4.24 | Tags: threesome oral anal hand job sucking bondage | 1 Comment
I visit my daughter at college and fuck her and her friend, while my wife is fucking her boss.
It was traumatic for my wife and I when our daughter Caitlin left home for college, which is a two hour drive away. We have been a very close family, and my wife Dana and I had a hard time letting her go. Caitlin came home to visit as often as possible, and especially on holidays, and we visited her when we could. She was required to live in the dorm during her first year, so it was hard to...Read On
Added: 03 Dec 2013 | Category: Incest | Avg Score: 4.67 | Tags: incest daughter father friend cuckold creampies boss | 16 Comments
The story of what happens, and what they do afterward
Not too many ladies can say this, but I have a baby girl with my own father. If you told me I was gonna have a daughter with my father two years before, I would have slapped you. We named our daughter Robin, not for any particular reason. Right after Robin's first birthday, he gave me a rather big surprise. I honestly didn't see it coming, but I was happy with it. One thing we loved to...Read On
Added: 03 Dec 2013 | Category: Incest | Avg Score: 4.03 | Tags: dad/daughter making love | 5 Comments
Sarah and I continue to enjoy each other
I woke around 10:00 a.m., showered, dressed and went downstairs. Maybe Sarah and Maggie would be in the mood to fool around again. Maybe not. The only way to know was to be present when the two emerged from Sarah's room, if they had not already done so. Sarah's door was closed. I started to make a pot of coffee when I noticed that Maggie's car was no longer in the driveway. All of...Read On
Added: 03 Dec 2013 | Category: Straight Sex | Avg Score: 4.29 | Tags: hand job blow job oral sex clit play cum | 1 Comment
Taking my wife's cheating ways into my own hands
The day I learned that my wife, Jennifer, was fucking her coworker was the turning point in both our lives. My reaction to the news, even surprised myself. Instead of getting angry and yelling, I began to slowly undressed my wife. I then had Jennifer tell me what her lover did to her in the throws of passion. All the while, she slowly sucked my cock. As I read aloud the texts messages...Read On
Added: 03 Dec 2013 | Category: Cuckold | Avg Score: 4.45 | Tags: cheating wife stranger sharing. oral straight | 8 Comments
The source of all, that is Coming from the soul and spirit The mind is made by five senses Sensuality and eroticism are snippets Like pieces here, pieces there Words are displayed by mouth Wantonly enunciating, and blowing kisses Caressing vowels and heavenly people Drawing hearts with puckered lips Whispering "I love you's," without thought Entwining sensations, without alterations ...Read On
Added: 03 Dec 2013 | Category: Love Poems | Avg Score: 5 | Tags: poetry | 8 Comments
She broke a rule for this one, but it was too good to miss
They met at a business lunch. He was a man she'd never seen before, a stranger in her particular corporate circuit and from out of town. But he had engaged the entire table with his presence, self-deprecating humour, his evidently clear mind and his sharply focused approach to the substance of the day. He was also a big man, very fit, plainly healthy and, Em thought, astonishingly...Read On
Added: 03 Dec 2013 | Category: Quickie Sex | Avg Score: 4.43 | Tags: lunchtime lust | 12 Comments
Jessie has to put out for her prom date
My name is Jessie. I'm a sixteen year old sophomore at West Eldridge High. I have brown curly hair that goes a little past my shoulders and tan skin. I'm sort of popular, which was how I got invited to senior prom by Aidan, one of the hottest guys at our school. Aidan is 19 (he got held back), about a foot taller than me, and kind of muscular. He has dark hair, but very light skin. Prom was...Read On
Added: 03 Dec 2013 | Category: Quickie Sex | Avg Score: 4.13 | Tags: teen young prom | 3 Comments
An afternoon of sex
There was a man who was mature, his lady was young, The man was endowed and very well hung. His young lady was a bit of a prude, But the man was going to get her in the mood. He started with a hug and a kiss, His hands were wrapped around her hips. She was very shy and sometimes she would cry, But the man wanted to get between her thighs. They got undressed, she had a heaving chest,...Read On
Added: 03 Dec 2013 | Category: Love Poems | Avg Score: 4.95 | Tags: older/younger oral sex straight sex | 14 Comments
She worships then serves her One
She slips into the room, an air of sweet submission surrounds her, but you know the truth of her. You know her defiance, her greed and her insatiable need. She watches you sitting in your chair from across the room, noting you seem like a King on his throne and perhaps to her you are … her King. Her bare feet barely whispering against the floor as she approaches, eyes downcast and her...Read On
Added: 03 Dec 2013 | Category: BDSM | Avg Score: 5 | Tags: blowjob restraint breath | 8 Comments
A quiet Thanksgiving gets interesting when a friend stops by.
This is part of an ongoing series of diary entries. If you want more background check out a few of my other stories especially "Dangerous Game," "Changing the rules" or "A hot shower." This year my husband and I found ourselves with no set plans for Thanksgiving. We had a mellow relaxing day, put the Christmas decorations up and made dinner. Late in the evening I got a text from Sean. He...Read On
Added: 03 Dec 2013 | Category: Wife Lovers | Avg Score: 4.32 | Tags: wife holiday friend reluctance exhibitionism | 3 Comments
Unexpected situations and alcohol can be a curious mix.
She sat in the cold darkness of her backyard, cigarette in hand. The subtle light of the moon illuminated the smoke drifting from her bad habit, invading an otherwise clear night. A blanket was draped over her shoulders, the only barrier between her naked flesh and the biting cold without. Was it laziness that caused her to go out unclothed, or perhaps a sick need to feel fresh air in places...Read On
Added: 03 Dec 2013 | Category: Bisexual | Avg Score: 4.4 | Tags: bisexual threesome oral | 10 Comments
A fantasy that is the beginning of sexual experimentation.
This was to be a brief encounter. Well, that is what Jake thought. What he did not bank on was meeting Maria. Maria was spell bounding. Her wavy long brown hair with a hint of gold streaks blew with dominance in the prevailing wind. Maria's dark brown eyes were mesmerizing, her facial features are to die for, she has high cheekbones and with her ever happy smile melted anyone who took...Read On
Added: 03 Dec 2013 | Category: Cuckold | Avg Score: 4.39 | Tags: cuckold fantasy sex couple | 5 Comments
A true first time experience with a reality check.
After a while, even the greatest sex becomes routine and starts to lose its spark. The thrill of newness, the lust, the excitement you get when you first have sex, slowly dwindles away. I hate to admit it, but this is what happened to us. To add spice to our sex; like most people, we fantasize about different scenarios while love making: role play, outdoor sex, being watched, etc. We love...Read On
Added: 02 Dec 2013 | Category: Group Sex | Avg Score: 4.28 | Tags: massage threesome first time | 4 Comments


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Are you REALLY living your life?
It's pretty much impossible for people to know who you are if you don't express yourself. And not just your small self, I'm talking about your Authentic Self. That part of you that knows your truth, that wants life to be fulfilling, that part of you … Continue reading →
Visual Inspiration: You Will Find It When You BECOME It!
Daily Share – I Was Sexually Harassed By My Professor
Recently, I was sexually harassed an molested by my college professor. I haven't known what to do about it. To tell? To … Continue reading →
A Lesson In Acceptance
The holiday season is here, which for many of you means more time with your family of origin. This time can be joyful, … Continue reading →
Somewhat Of A Thinker
By Phoeun You San Quentin State Prison –– I am simply quiet and somewhat of a thinker I wonder at times what … Continue reading →
How To Find Your Purpose In 30 Minutes Or Less
Do you know you what your purpose in life is? Why you exist? What your own, unique gift is – that has the power to … Continue reading →
Today's Quotes: Our Deepest Fear Is That We Are Powerful Beyond Measure
"Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our … Continue reading →
Bye bye past hurt and trauma!
If something really gnarly happens in your life and then you go seek help, in Western society many caretakers will tell … Continue reading →
Visual Inspiration: Erasing Any Of Life's Experiences Would Be A Great Mistake!
Daily Share – I'm Struggling To Stay Optimistic That I'll Find Love
I have a lot to be happy for and I appreciate my friends and family every day. I am full of love. I have been single … Continue reading →
How To Love People And Stay
I fall in love a lot. I don't just mean with romantic partners, but whoever I'm falling in love with, there's an air of … Continue reading →

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Connecting Your Business with People Who Shape Western New York and Southern Ontario
Read What our Sponsors are Saying About WNED
Delivering the highest concentration of educated, affluent and influential citizens, WNED-TV, ThinkBright and Well TV, WBFO and WNED FM offer marketing opportunities in Western New York and Southern Ontario. Our listeners are your clients, customers, patrons and employees.
Your company's sponsorship messages provide you with an unrivaled reach to an influential, well-positioned, highly educated audience. Your messages will reach into the homes, automobiles and offices of consumer and business decision makers that regard your messages as a statement of character from a company that supports public broadcasting just like they do.
Our listeners and viewers are your clients, customers, patrons and employees. They will respond to your messages and visit your establishment; do business with you, and thank you for your support of public broadcasting. It's a testament to the incredible loyalty which public broadcasting enjoys - a loyalty that is unique in the marketing community.
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A Dynamic Audience Our stations attract a loyal audience from all walks of life. They are highly educated, culturally passionate and concerned about the issues facing their community and the world at large.
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• A check or credit card refund will only be issued if a class is cancelled by the department or the student withdraws at least one week prior to the start date of the class, less a $5 processing fee (there is no processing fee if the class is cancelled by the Department). • Students who wish to withdraw from a class less than one week prior to the start date will receive a FULL department credit which may be applied to any future recreation department activity, less a $5 processing fee. • In general, no refunds or credits will be issued after the class begins. • Students who are dissatisfied with a program for any reason should fill out a program evaluation so we can make the class better in the future. • Credits and refunds will be evaluated on a case by case basis by the program supervisor. This policy applies to our fee based recreation programs and not to: Adult sports leagues, building/facility rentals & fees, food concessions, special events, recreational (open) swimming, aerobics and fitness passes, trips and class materials fees.


text: Welcome to ARG, the leader in human capital solutions. Our national team of expert recruiting and staffing consultants has served as America's premier recruiting agency for over 10 years. ARG delivers an unparalleled level of professionalism and experience for businesses that demand the perfect candidate and for candidates making important career decisions.


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Do you LOVE your city? Do you want to tell the world? Then you could be a member of the TLTeam.
We're looking for writers to post about things to do, places to go, and people to meet in Chicago and Milwaukee (launching soon). If you've got a conversational voice and are passionate about your city, you just may find a spot on The Local Tourist.
If you can write two posts a month you'll be eligible for revenue sharing and you'll get paid for traffic to your blog posts, photos, and even your profile page. Post at least four times a month and you could win our $25 reward for the most page views. We also say thanks, with another $25, to our TLTeam members for referring their talented friends.
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Join the TLTeam today and you'll see your city like a Local Tourist.


text: Financial debts with Accounts Receivable, parking fines, and library holds must be fully satisfied in order to register. Holds will not be lifted in order to permit pre-registration. Students are permitted to drop courses during refund periods to decrease debt to the University by manual request only. Technology options do not recognize drops when holds are placed. Contact the Office of the Registrar for assistance. The University will not allow a student to register, incur additional charges or add a course, issue a degree, release a transcript of grades or a grade report, honor requests for enrollment verifications or other certifications, permit deferred payment arrangements, or allow access to other student services until all debts are paid in full.Holds are removed upon system update each night. Student's may access records and register the day after payment is made. Go to Leo Online to view and pay charges resulting in student account holds. You must sign in using your MIDAS ID and password.For more information on specific holds, contact the appropriate office below:


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Bedwetting is usually a stage of development that kids simply outgrow with patience and time. Learn about the common reasons for bedwetting as well as available treatments. When you understand the cause, it's easier to embrace the treatments.
Read up on the reasons kids wet the bed, ways you can help treat it, and give your kids the gift of a sound night's sleep.
The Occasional Nighttime Accident
by Dr. Jennifer Trachtenberg, Pediatrician and Mother
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Can bedwetting be a sign of adhd?
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Bedwetting Perspective and Advice
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"But I'm Too Old to Wet the Bed..." Support and Hope for Teens With …
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Bringing Up Bedwetting: Talking to Your Doctor About Enuresis
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Double Duty: Bedwetting at More Than One Address
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Genetics and Bedwetting: When Kids Follow in Your Footsteps
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Eating and Enuresis: How Foods Affect Bedwetting
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Bedwetting and Age: When Parents Should Seek Help
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The Right Adjustment: Bedwetting and Chiropractic
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Columns Column: Rising to our attention By NONE on July 21, 2013 Most Earth scientists agree that future sea levels will rise at a greater pace than... Read more →
Columns Earth Talk: Local pollution solutions By NONE on July 14, 2013 File photo Dear EarthTalk: Three regions in California recently implemented... Read more →
Columns 1 Sting of pollution By NONE on July 7, 2013 According to Maria Diuk-Wasser at the Yale School of Public Health, the onset of... Read more →
Columns White House going green By NONE on June 30, 2013 In what's being billed as the greatest environmental initiative of his presidency,... Read more →
Columns Opening up to uranium By NONE on June 23, 2013 Even though the 2011 tsunami and ensuing nuclear disaster in Japan should have served as... Read more →
Columns Going organic keeps growing By NONE on June 16, 2013 BENEFITS: Changing perceptions about just how much healthier organic foods are than... Read more →
Columns 2 Where did they flutter to? By NONE on June 9, 2013 Monarch butterflies have been in sharp population decline over the last two decades —... Read more →
Columns All for the ocean By NONE on June 2, 2013 YUCK: Contrary to popular myth that most ocean pollution is oil spilled from ships, most... Read more →
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Columns 1 Calling for rain By NONE on May 19, 2013 PARCHED: The United States is embroiled in the worst drought since the "Dust Bowl"... Read more →


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U.S. Department of Health & Human Services
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FOR IMMEDIATE RELEASE November 17, 2011
Contact: HHS Press Office (202) 690-6343
WASHINGTON, DC – The HHS Office for the National Coordinator for Health Information Technology announced today that more than 100,000 primary care providers are adopting certified Electronic Health Records (EHRs) to help improve their quality of care and ultimately lower health care costs. This commitment by more than one-third of all primary care providers nationwide to work with their Regional Extension Center (REC) to participate in the Medicare and Medicaid Electronic Health Record (EHR) Incentive Programs as a way to transition from paper records to certified EHRs, representing a major step toward broader and more meaningful use of health IT.
Designed to jump start EHR adoption, the Health Information Technology Economic and Clinical Health (HITECH) Act of 2009, part of the Recovery Act, created a nationwide network of RECs comprised of local nonprofits, to provide guidance and resources to help eligible professionals make the transition from paper records to certified EHRs. Eligible providers that meet meaningful use of certified EHRs criteria may be eligible for incentive payments under the Recovery Act.
The 62 RECs focus on assisting primary care providers and those providers serving traditionally medically underserved populations as they take part in the Medicare and Medicaid EHR Incentive Programs and meaningfully use EHRs in ways that can reduce health care costs, increase patient safety, and improve the overall quality of patient care. These providers face challenges in EHR adoption including tight budgets, over-stretched health information technology staff, and limited broadband access.
"The RECs are playing an integral role in helping providers on the path to EHR adoption," said Farzad Mostashari, MD, ScM, the Office of National Coordinator for Health Information Technology. "This compelling milestone demonstrates strong interest in adoption and meaningful use among community health centers, small practices, and rural providers that can lead to improvements in health and healthcare."
One-half of the providers committed to making the transition to certified EHRs are in small group practices or consortia of small group practices. The remaining providers focus on the underserved with 18 percent in community health centers, 11 percent in public hospitals, and 21 percent in other underserved settings, such as critical access hospitals, rural health clinics, and practices in medically underserved areas.
RECs serve the majority of primary care providers in small practices in rural areas. Today's figures include over half of the targeted 1,776 critical access and rural hospitals in 41 states and throughout Indian Country.
A complete listing of REC grant recipients and additional information about Regional Extension Centers may be found at http://www.HealthIT.hhs.gov/REC/.
For more information about how health IT can lead to safer, better, and more efficient health care, visit http://www.healthit.gov/.
For information about the Medicare and Medicaid EHR Incentive Programs, see http://www.cms.gov/EHRIncentivePrograms.
For information about HHS Recovery Act health IT programs, see http://www.hhs.gov/recovery/announcements/by_topic.html#hit.
Note: All HHS news releases, fact sheets and other press materials are available at http://www.hhs.gov/news.
Like HHS on Facebook , follow HHS on Twitter @HHSgov , and sign up for HHS Email Updates.
Follow HHS Secretary Kathleen Sebelius on Twitter @Sebelius .
Last revised: November 21, 2011


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about the exhibition
Window Works
Ethel Shipton
San Antonio, TX
June 15–September 10, 2006
about the artistWhether making a mark on paper, a sculpture for the gallery wall, or an intervention in the public realm, San Antonio-based Ethel Shipton challenges context and draws on the power of the unexpected. In one series, she upholsters basketball hoops, skateboards, baseballs, and axes with colorful vinyl, boldly feminizing traditionally masculine objects. For a public commission at a newly built San Antonio bus transfer, Shipton tinted the station's windows blue, yellow, red, and green, and applied the words "GRACE," "LISTEN," "TALK," and "FORWARD." These evocative gestures both softened and activated the otherwise stagnant waiting room, encouraging interaction between the waiting strangers.
Shipton's work has been featured in solo exhibitions at venues throughout San Antonio, TX, including RC Gallery (2001); Cactus Bra Gallery (2000); and Sala Diaz (2000). Her recent group projects include Stitch in Time, Women and Their Work, Austin, TX (2005); Piecework, Dallas Center for Contemporary Art, TX (2004); and Analia Segal and Ethel Shipton: Feminizing forms?, Finesilver Gallery, San Antonio, TX (2003). In 1999-2000 the artist was director of The Project Room Space, San Antonio, Texas.
about the exhibition
For her WindowWorks project, Shipton again engages the public with a text-based work, posing the question "where are we going?" in large, red vinyl letters applied to the windows at Artpace San Antonio on 445 North Main Avenue and a satellite downtown space at 306 East Houston Street Hovering like road signs or thought bubbles next to contour drawings of highways, her words signal passersby to slow down and become conscious agents in the quickening currents of life. Exposed to pedestrian and city traffic, WHERE ARE WE GOING poignantly asks viewers to reflect on both personal directions and social trajectories, to consider both the immediate journey and the greater goal.


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I have been to this hotel 4 times now, the first time was ok, but since the second time it has improved, a lot!, the rooms are remodeled and painted, the rooms are not the same. They DO have a climatized pool, a beautiful spa with awesome massages, a cozy bar, and a restaurant with a view towards the town.... More
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Final Cut - Hollywood Casino at Charles Town Races
Online Reservations
A little pricey but everything was excellent. The steaks were simply amazing. The service was great. I would definitely recommend this restaurant.
Great restaurant, food, service. Very expensive, but good for a special occasion or for big spenders.
This restaurant is everything you could ask for in a dining establishment. Courteous and attentive staff and excellent cuisine. It has the perfect atmosphere for a romantic evening, birthday celebration, bachelor/bachelorette party. The menu contains something for almost every taste and is so varied that you could dine there on consecutive nights and always be able to try something different. Their extensive wine list was given the "Wine Spectator Award of Excellence 2012". Final Cut is my first stop whenever I'm in town.
Final Cut is among our favorites. We often make special requests, which have resulted in some of the most outstanding dishes we have ever experienced. Chef Christian has served up these works of art in the past, but on this night, we imposed on Chef John, the current Chef de Cuisine. There are few chefs anywhere better or more innovative than Christian Evans, but Chef John proved that he too is among the best. Two appetizers, steak tartare masquerading as "meatloaf", laced with carefully selected oriental spices, and a beautiful carpaccio, treated with a Meyer Lemon aioli, shallots and capers, along with a perfect parmagiano tuile were stunning culinary artworks! Hats off to Chef John, and to McLean for another perfect dinner service.
Our favorite restaurant. Great steaks and great service. We always enjoy our dinner while taking a break from the gambling scene.
Another great dinner at the Final Cut! It appears that a new menu is emerging; so far with only a few new items. The excellent asparagus bisque has been replaced with a Smoked Tomato Bisque, which is outstanding. Chef John Harder's creation is laced with basil and parmesan cream, bits of smoky meat, and Harder's subtle use of chili peppers. Perfect! Another addition is "Prime Steak and Eggs", which includes a "63 degree egg" surrounded by potato hash and bernaise, along with the perfectly prepared and sliced tenderloin. This is an appetizer that simply cannot be missed. There is also a new salmon preparation that is on my list next. As always, the dinner was presented perfect by McLean, the best waiter anywhere. Outstanding!!
Top notch service. Seafood is surprisingly good for a steak restaurant. Meat from lamb to beef cooked just right. Strange to have such a nice place at Charles Town. Don't dress up...most patrons seem to think dark denim passes for evening wear. No wonder the chef doesn't visit the tables.
Finally tried the new salmon presentation. Excellent. Every dinner here always contains something that reminds me of the great innovation that is the hallmark of this kitchen. I had the 63 degree egg on this night and, as I wrote the last time I had it, it is a very clever and delicious presentation. We noted this night that the lobster mashed potatoes had returned to the menu. While they were always very good, the innovation this time was the "lobster gravy" that came with them. This was a very complex sauce, with spices that seemed to include tarragon. This gravy was spectacular. Not exactly sure how the lobster gravy was actually made, but I seriously need to find out. Delicious!! McLean, our waiter, was as always perfect.
We were joined by our daughter who was visiting. Our daughter, who is something of a "foodie", was wildly impressed by the restaurant and dining experience. My daughter and I departed from the usual steak selections and went with the scallops and the new salmon presentation. Both dishes proved that this kitchen is very versatile, and that straying from a steak selection is not the mistake it might be in other steak houses. As is usually the case here, the menu is not always the inviolate rule. The chef, John Harder, and our excellent waiter McClean made some adjustments along the way to make the dining experience, even for regulars like us, a very different and exciting experience. The dining experience here is about the details.
Long one of our favorite restaurants, Final Cut delivers perfectly executed innovation from the kitchen, especially when you venture into special requests that showcase the immense talents of Chef John Harder (a wonderful carpaccio on this night), and outstanding service that rivals any fine dining establishment in the DC area, always delivered perfectly for us by McLean. But a very key factor in the dining excellence that we always experience here is the subtlely delivered, but profoundly effective management of the overall operation by Manager Hristina Ninova. She continuously moves elegantly through the restaurant, ensuring total perfection, and goes out of her way to personalize every diners experience. A very rare professional.
My wife and I celebrated Mothers Day alone on the night before. Alaskan Halibut was a special on this night, and we knew that this kitchen delivers miracles with seafood. We added a special request for a Carpaccio appetizer which we knew would be a stunning presentation from Chef John Harder. The carpaccio was superb, served on a platter "painted" with dijon, and accompanied by parmasan cheese and roasted capers, along with a small spinach salad treated with a honey dijon dressing. A perfect presentation!! The Halibut, with a hibiscus lime sauce and "sushi" vegatables was splendid, as was the artisan pasta (goat cheese ravioli with a pine nut sauce). All of this served up by McLean, who is the best of the best among waiters.
After a head's up from the restaurant, we knew there would be Wagyu tenderloins on the menu this night, and could not resist. Not many places these days where you can find Kobe steaks, even though the regular menu features such high quality prime beef and perfect execution in the kitchen that you can hardly tell the difference. The wine list here keeps getting better and better, the service remains flawless, and perfect execution from the kitchen is a given. Perhaps it is just my unique experience here, though I doubt that, but this is the one restaurant I visit often that consistently gets everything exactly right every time. From your greeting at the front of the house through everything that follows: Perfection!
I have eaten at the Final Cut and consider it a special place to bring that special someone. The food is fabulous, service is impeccable, and it is always a pleasure to dine there. Now for the wine list - it is amazing!! You can find just about any wine you could ever want, with per-bottle prices from about $30 to over $700! French, Italian, California and local wines are available among others. Going on a date with a special someone? Take them to the Final Cut - you will not be disappointed!
We had an enjoyable evening dining at your restaurant. The Chilean Seabass was excellent along with the salad, dinner rolls, and dessert (Cheesecake). We thought it was an exceptional dining experience. We highly recommend it. The service was impeccable. We would definitely return for another fantastic evening.
My husband's and my appetizers--ahi tuna and crab cake--came out late because of a miscommunication in the kitchen, but we did not feel too impatient, and the manager came out to apologize and to tell us that the appetizers would be free. The staff was very nice. And the appetizers tasted really good, so all was forgiven. For our entrees, we both ordered filets. Both were cooked exactly to our liking and tasted very good. I did not care for the taste of the Hollywood steak sauce, so I ate my steak without sauce. Our side dishes of asparagus and lobster mac and cheese were tasty, as were our desserts of apple donuts and creme brulee. This visit was my husband's and my second to this restaurant, and we will return in the future.
Elegant atmosphere and good steaks. The setting was very nice and quiet. The service was also very good.
Fourth visit to this fine restaurant, each time, Outstanding! Food is always fabulous, wine list is extensive with excellent selections and service is top notch. The veal chop is as fine as any I have ever had in D.C. or New York. The rack of lamb literally melts in your mouth. The restaurant is well designed, booths are very private. On one occasion we had a party of ten and we were seated in a side section which also gave us a private dining experience. This is an expensive restaurant but well priced for the quality of the food. Highly recommend!
There are no finer steaks. Wine list is extensive. Atmosphere is wonderful. There is no reason to drive to D.C. for a special evening. George our waiter provided excellent unobtrusive service. The finest food in an understated elegant atmosphere.
Final Cut was a great place for our anniversary dinner. We enjoyed the food and the service was superb. We will definitely be back!
Wasn't expecting much from a casino steak house in West Virginia, but was pleasantly surprised. Good cut of meat, prepared just right. Sides were really great, especially the creamed spinach. Wine list is OK but a little bit limited, and it's difficult to browse because it's on a iPad...when you want to flip back to another section you have to click through several menu options to get to another area.
I'm afraid I will never eat another steak, at home or out dining, as wonderful as The Final Cut. The dining is expensive, however worth it's weight in gold. My husband and I were greeted by professional friendly staff. Our waiter was excellent. Very pleasant dining experience!
My wife, daughter and I were celebrating my wife's birthday, and my wife chose the Final Cut for the event, from a long list of great restaurants. Chef John Harder honored a special request for Carpaccio and Steak Tartare for each of us. Our request produced the expected beautiful presentation of carpaccio, along with both veal and beef tartare. The veal was prepared in a traditional manner, and the beef was chopped a bit finer with some great accents, including a hint of cherries. Chef Harder has a very innovative touch with everything, but any special request that is honored can only be described a culinary magic!!! The dinner was everything you would want for a special occasion, in no small part due to McClean's perfect service.
The service was great. Alexander was our server and he was very attentive. My wife thought the lobster special was overcooked. There was some discussion with the Chef and she made another choice, which was promptly brought out. I had the bone-in ribeye, which had a bit of char, but was cooked medium. It had just enough seasoning, too. dessert and drinks were great.
We had the opportunity to go to the Final Cut while in the area on business. The food and service were both good. My steak was overcooked so I sent it back and the second one was fine. The desserts were unique and wonderful. We will dine there if we are in the area again.
The ahi tuna appetizer was over the top! Best steak dinner we've ever had! Surpassed Ruth Cris and Morton's. Our waiter, Alex, was superb - very attentive without being intrusive. Very nice ambiance. Look forward to going back for another excellent meal.
Bone in ribeye was delicious. Spinach salad popped with the Dijon vinegarette. Horseradish mashed potatoes had just the right amount of spicyness. Service was great and our server was spot on with his wine recommendation. Nice quiet ambiance. Would definitely recommend to anyone that wants a great experience.
You will forget both that you are in a casino and in West Virginia when you enter Final Cut. They have definitely imported the casino steakhouse experience from Las Vegas directly into their West Virginia locale. Lots of Hollywood memorabilia in fancy display cases, light wood paneled walls and ceilings so high you can barely see them. The menu is fairly diverse (for a steakhouse) with many different types of meat (including bison - if that is your thing) and seafood. Of course 28-day wet aged beef steaks are their specialty. While I personally prefer dry-aged beef, this is the best area steakhouse by far. Our waiter Marshall was a class-act throughout the whole meal even though we kept the restaurant over an hour past closing.
We have returned again and again and are never disappointed. It is the gem of Charles Town.
Finat Cut provides great dining in nearby West Virginia at Charlestown Racing and Slots. There is plenty of free parking. We have never had a bad food or service experience in the years we have eaten there.
We have been to the Final Cut several times in two different Hollywood Casinos and each time is as good or better than the previous time. Great value, but above all, 100% consistent every time. You never have to be concerned taking a guest who may never have had the pleasure of going to the Final Cut. It is our absolute favorite locally and ranks among the top ten for us worldwide. Tonie M. Wallace
second time here and again it was just awesome. Food is so well worth the cost, the service is amazing. We ate way too much but it was great. Would love them to open one of these outside of the casino in northern va - we would be a regular with our child. No kids are allowed here because of the casino.
What a great experience , the waiter was very knowledgeable and accommodating. The time between courses was perfectly spaced and the management showed up at our table at he right time to ask about our meal. Couldn't have been better. Kudos to the chef, great menu choices and excellent wine pairings . FYI, This survey tool is frustrating, especially the nickname requirements. Too long, too short, no symbols........I almost cancelled my reply all together.
This was my friend Carolyn's first time to West Virginia. We selected from the Chef's, Three Course, Prix Fixe Menu (offered Wednesday, Thursday and Sunday). Smoky Sunchoke Bisque for our First Course and Prime Strip Steak and Jumbo Shrimp for Entrees. Both courses were exceptional in both taste and flavor. Santa Julia Chardonnay was our wine choice. The Opera Bar was the perfect finale for an outstanding meal (rich and decadent). The food and staff, Vristina, Brittany, John and George contribute to making any visit to Final Cut a memorable one.
Final Cut was very nice and made my husbands bday extra special!
Normally McLane is our waiter but this time we had George and he was fantastic as well! My favorite is the filet with their cream of corn and macaroni and cheese but anything you get will be amazing.
The Final Cut is in my top 10 restaurants and I have traveled the world and eaten in the best. The Final Cut has captured what it takes in every sense of the word - perfect! We go at least once or twice a month.
Wonderful meal and evening. Steaks and lamb were delicious and the sea bass was magnificent. We'll be back again!
My wife and I try to dine at Final Cut 3-4 times per year. The food and service is always amazing. The Squab and Pork Belly appetizer was wonderful as was the Bison Rib-eye my wife enjoyed for her entree. I had the lamb special with the tzatziki sauce. Delicious! We also had a Paul Hobbs Pinot Noir, suggested by our server that paired wonderfully with both dishes. Always a fantastic dining experience!
After hearing of a Wagyu hangar and skirt steak menu special, we quickly made our reservations. Despite the late notice, the chef honored a few appetizer requests as well. The first was a spectacular carpaccio, treated with lemon dijon, capers, truffles and horseradish. Very innovative and definitely the best (and most delicious) presentation of the dish I have seen. The second needs to be seen to be believed; a complex presentation of tiger prawn, rare tuna, a very oriental steak tartare, and filet slices, accented with a little sea urchin and avocado. The bold spicing was incredible. The generous serving of the duo of Wagyu steaks, one coffee-rubbed, one with habanero lime demi, we wonderful. All perfectly served by McClean!!!
My partner and I go to the Final Cut every year for our anniversary. They really know how to treat you right and we leave there feeling like celebrities. The steaks melt in your mouth and the brioche is a little peace of heaven. I definite recommend spoiling yourself here at least once.
On short notice, my wife and visited for a light dinner, planning on having just a few appetizers. We did make a special request for two Carpaccio appetizers, which we have done many times before. Chef Harder honored the Carpaccio request, and once again, came up with a very new and different presentation. This time, the dish had a few interesting twists. First, the presentation included paper-thin slices of fresh tomatoes, along with multi-colored tiny tomatoes with excellent greens in a small salad. The dish was also drizzled with a buttermilk-garlic dressing, which at first seemed odd....until we tried it. Once again, it was delicious. Clearly, this Chef knows best. Service from McLean was, as always, perfect.
Very nice atmosphere, wonderful, friendly staff and quiet dining made for an awesome experience. We will definitely be back on another special occasion or when we have visitors in town we want to impress.
To be honest, I wasn't expecting much when my boyfriend and I made the reservation. I figured that a casino steak house would be good, but not great. However, we were totally blown away by the Final Cut. The food was delicious, the ambiance was romantic, and the staff was very friendly. The petite filet was extraordinarily tender and the caprese salad was a delight. We even loved the fingerling potatoes with a trio of delicious dipping sauces. The prices were what you'd expect from such an establishment, but well worth treating yourself on a special occasion.
The food is always great at Final cut - better than Ruth's Chris or Mortons.
We started our dinner with a special request of steak tartare, which was kindly honored by Chef John Harder. It was a beautiful presentation of two styles of tartare, accented with with sushi treatments of sea bass and fresh scallops. Delicious! The special of the night, which my wife and I both chose, was a "surf and turf" presentation of Wagyu skirt steak and genuinely fresh (delivered live to the kitchen) scallops. The steak was perfect, but having live scallops to work with in the kitchen was a first for me. They were served still attached to their shell, prepared "scampi" style. The dish was far sweeter and more firm than what you normally see and was simply perfect. Perfect service from McLean as always. Simply the best.
My husband and I took some friends for a 55th birthday celebration, and I was a little nervous because the restaurant was in the casino and I was not sure what we would get. We ordered oysters as an appetizer, and for dinner 2 of us had the bone in ribeye, I had the petit filet, and our other first had lamb. Wow is all we could say. The service was great. We weren't sure about the wine but they sent over their oenophile and she recommended a fantastic wine based on what we described we wanted. The steaks were cooked perfectly and the lamb was great too. To top it off they provided our birthday guest with a complimentary dessert, creme brûlée, and we all were so impressed with the presentation and taste. Overall we had a wonderful time.
I'll admit that I didn't have high hopes for a restaurant in the casino in WV. I assumed it would just be overpriced. But it was delicious and they even claim to have a vegetable garden on the property where they harvest some of the food they use in the restaurant. We shared the iceberg salad and shrimp cocktail. Then I had the scallops which were cooked perfectly. My husband had the New York strip and he enjoyed it. We shared the truffle mac and cheese and a dessert. Cocktails were also good. And even with all of that sharing we still ate too much and were full for the rest of the night.


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I think we're in good hands. There's definitely much more momentum in bringing in good things to help support the show. Everyone's got a good attitude about it and I think that makes all the difference.
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They've never written a love story for me since I've been on the show and I think there's just more weight to it when two people love each other.
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Monday, 13 July 2009
How it all began
The things that happen to us as children have a lasting effect on us. Our early years are when we develop into the people we are as adults. And memories have always been a huge inspiration for my work. Here I am, aged five with my mischievious seven year old sister...Katie. In 1969 we spent the whole day in London with our parents, which was quite an event as we were living in a tiny village in Suffolk, called Blundeston, miles from anywhere. The picture shows us with our mother outside the National Gallery. We didn't go in the gallery that day, but London certainly made an impression on me. I have no idea who is sitting on the lion...something Katie and Jack end up doing in Katie in London. But the first Katie book was Katie's Picture Show which began even earlier...
So many people ask where the idea for Katie came from. Obviously my sister Kate was an inspiration! But also, I remember my parents had a big "coffee table" book called Art Treasures of the World, which I still have to this day. It had all the usual art from Pre-historic man through the Renaissance to Impressionism and to Picasso and the Twentieth Century. I happily scribbled in this book as a toddler, as you can see in the photograph. I had no idea what the paintings were about; I couldn't read. But the paintings were illustrations to me, and I imagined the stories that belonged with them.
Who would have thought that looking through an old book of art would be so important to a little child?
Here's a drawing I did when I was about 4 years old, of a train. I was crazy about trains then, largely due to an old Sixties tv serial, Casey Jones, which I loved. The locomotive in that (The Cannonball Express)was a typical American engine, with cow catcher and bell, both of which found their way into the drawing. We also lived near the main line to Scotland and I remember waiting by the track for the Flying Scotsman, which would roar past "like a great green dragon" to paraphrase The Railway Children. I loved to draw and I was fortunate to have parents who encouraged me. The best Christmas I recall was when I was, I think, 11 years old. My father made a large wooden box and it was filled with everything a young artist could want: paints, paper, pencils, transfers, felt-pens in magnificent rainbow colors, stickers, glue, scissors, palettes...everything. Even today, when I lift the lid, the faded smell of wood and varnish is just potent enough to send me back to that magical Christmas day when I first opened my treasure trove of art. From that moment there was no turning back. I knew it was what I wanted to do.
I always knew I'd end up being an artist. Even though my teachers told me I'd never make a living at it (!!!). That only made me more determined of course. Here's a picture of me aged around 10 years old (on holiday in Devon), and a couple of paintings done around the same time (give or take a year). Happily my mother kept them carefully all these years.
Chitty Chitty Bang Bang became something of a childhood obsession with me. I first saw the film in an enormous cinema in Lowestoft (long since demolished) when I was five and vividly remember the ice-cream interval at the very moment the car plunges over a cliff! Cinema was a form of theatre in those days. Of course I couldn't see the film again until it was broadcast on TV (no videos or DVDs then!), which took several years to happen. So I played the L.P. of the songs and painted pictures to remember it all. Oh, and played with my Corgi toy, with it's jewelled headlights and automatic flip-out wings. Happy days...
The donkey in the snow was a school project, executed at middle school. I distinctly remember the art teacher there explaining how the snowflakes needed to be blueish in order to show up against the snow-covered field. I used a pencil dipped in paint to do the snow. He must have liked it as it was hung on the wall. One of those little things that mean so much to a child!
Here is a picture of me sketching amongst the ruins of Tintern Abbey during a family holiday. I was around ten years old and I've sketched ever since. It's such an important thing to do, to really learn to LOOK. Around this time (mid 'seventies) I entered a Blue Peter competition ("Design a train of the future"). I didn't win, but I did get a letter from Valerie Singleton AND a Blue Peter badge! Such accolades are of huge importance to a young child and I know I felt galvanised to continue drawing.
Later, at the Benjamin Britten High School (which, as I write, is about to be demolished), I was the "art editor" of the school newspaper and the first issue's cover is shown. I was a founder-pupil, for the school was then brand new. The newspaper cover shows Britten together with a scene of the Suffolk coast and Dr. Who with a portrait of ABBA (it was the 'Seventies!). While not all my teachers encouraged me (most did the opposite) this newspaper was a wonderful (and useful) introduction to publishing! And lastly, here is my very first published illustration - and not many people can claim that it is to be found in an issue of the ABBA magazine!!! But here it is - another competition runner-up - a poster for "The Winner Takes It All". For many years I had no record of this but recently the owner of a brilliant and fascinating ABBA website kindly helped me out, for which I am extremely grateful. Seeing this again kind of makes up for all the years of ridicule I faced for liking ABBA in the first place...
People often ask me how to motivate their children. Taking risks (for example, entering competitions and NOT winning) and, above all, being encouraged at home AND ideally at school... Give them the time to be creative and celebrate the outcome, no matter what they achieve. These are the things that matter. If your child is keen, get them a variety of materials, and get them drawing - sketching - from life. Let them know you value their pictures. Create a gallery at home, on a wall or on a door. And keep the pictures for posterity!
Although it was glaringly obvious to most people that I was destined to be an illustrator, as a teenager I still imagined I would be a Great Painter, creating magnificent canvasses and starving in a garret. I do still miss those days; I would go off on my bicycle, across Blundeston Marshes, painting in a thoroughly impressionistic manner, but without the sheer genius of the Impressionists, sadly. But I learned a lot about different techniques and to this day the smell of oil paints can still quicken the pulse. I fell in love with nature and the whole idea of capturing the effects of light. Some days I would do five or six paintings. The self-portrait (with hair!)was painted when I was 16. You can see how seriously I took myself by the stern expression.
A few years later, after a very serious illness, my perspective began to change. I still loved the Old Masters, but I could see I wasn't going to be one of them. My Foundation Course at Lowestoft School of Art had been severely interrupted by health matters and at the end of it I was refused a place on a Fine Art degree at Camberwell School of Art, for being too illustrative. That summer I attempted pavement drawings for some consolation (and much needed cash). Together with a friend from my course, I transformed Station Square in Lowestoft (hardly the most promising location) into a regular Art Gallery. Here you can just make out Mona Lisa, and a couple of pictures based on Turner's paintings... and a glimpse of the Hay Wain by Constable. I had such fun copying these famous paintings... and in so doing, a tiny seed of an idea began to grow in my imagination...
Here are the very first sketches for the book that would become Katie's Picture Show. So many people have asked: Where did you get the idea for Katie? Ideas grow from many things. Memories, words, people and experiences. I have shown the books and the pavement drawings that were part of inspiration, and they came together in this dummy book. As a student, at Maidstone college of Art, I was invited, with my colleagues, to enter the Macmillan Children's Book prize, for which students have to submit an idea for an illustrated picture book. This was my intended entry. Unfortunately my tutors hated it so much it was never entered. This was the only project related to children's books on the whole three year course. I was naturally disappointed by their reaction. And this dummy was shoved to the back of a drawer and forgotten...
In 1987 I graduated from Maidstone College of Art with any dream of working as a children's book illustrator firmly crushed. One tutor, Wendy Smith, did suggest (in those last few days) that I might investigate children's books. But it all seemed a bit late. I had a folio full of images for novels by Elizabeth Bowen (The Hotel is shown here) and F. Scott Fitzgerald. Nothing for children. I began the depressing task of contacting publishers and attempting to get work. My first interview - for Pan books - was typical. I was told my work was "too small, too dark and rather suicidal". Which was exactly how I was beginning to feel!
Working my way through an alphabetical list I thought I'd try Faber and Faber, renouned for their stylish covers. But I accidently called Franklin Watts - a children's publisher - and by the time I realised my mistake I was far too embarressed to admit it. And so I went to see them - and took with me my ill-fated Katie's Pictures dummy. Astonishingly, the junior designer I met rather liked it and asked to hang onto it. The company had recently set up a new imprint: Orchard Books, and she thought it might work on their list. I agreed to let her keep it - what did I have to lose? The next day, managing director Judith Elliott called to make an offer!
Here you can see my first typed manuscript (produced on a type-writer!!!) But I wasn't out of the woods yet. First of all, Picasso's Child with a Dove had to go (see picture below). I quickly discovered I could only use out-of-copyright artists (back then it was those artists who have been dead for fifty years).
Then the book had to be taken to the Frankfurt bookfair. And by an astonishing coincedence, Posy Simmons had a new book idea presented at the same fair: Lulu and the Flying Babies, a story about (wait for it) a girl in a gallery. It suddenly looked like this opportunity was slipping away, for how could I, a newcomer, possibly compete with the well-established and brilliant Posy?
Imagine my excitement when the director of Orchard Books, Judith Elliott, returned from the Frankfurt bookfair with good news. It was a yes! they would publish my book and call it Katie's Picture Show! Although the book by Posy Simmonds that had also been shown at Frankfurt was simular, it was evident that Katie would work rather differently by having real paintings reproduced in the story. Indeed it seems this was the first time that a picture book story for children had real paintings incorporated. Of course many other books have adopted this idea since, but I'm rather proud of Katie's pioneering efforts.
And so, while Orchard Books explored permissions and copyrights, I began experimenting with the illustrations. An offer of a contract is one thing, but being able to come up with the goods is quite another. I soon realised that I was woefully ill-equipped by my illustration degree to tackle this book. So I drew and drew and drew. There was no other solution. Slowly the Katie I recognise today began to emerge but it was a torturous process and took many months of experimenting, mostly with line and wash, but on all sorts of papers with a variety of inks and paints.
I had to find an approach that would allow Katie's world to mix with the world in the paintings without jarring too much. I couldn't do anything too quirky or modern as that would just detract from the paintings. I felt the illustrations needed a "classic" quality to them in order for the fantasy to work. Orchard were fantastic, believing in me and standing by me. Never once did they suggest I abandon the project, even though they must have understood how young and inexperienced I was. Their patience gave me confidence.
It was decided that Renoir's Umbrellas (Les Parapluie) would replace the Picasso painting I'd shown in my dummy as that was still in copyright. At the end of the story Katie is absorbed by a piece of modern art. My sketches implied Pollock's style, but he too was in copyright. In the end I chose a piece by Kasimir Malevitch, a Russian avant-garde artist who had been unfortunate enough to die young.
With my paintings chosen, I could now get serious about those pesky illustrations, as well as going through the editing process for the first time with Rosemary Davies, who worked on all the early Katie books.
As I progressed with the illustrations I remember storing the finished pieces under the bed in case of fire or flood. When it was completed I delivered it all by hand (I've never trusted the post, having been a part-time postman myself!).
Finally my first book was approved and sent off to the printers. It was actually real! It was going to happen! I was going to have a book published! Now, where were all those teachers who said I'd never make it?
May 1989. I was living with my parents at the time in a village near Saffron Walden. It was a gloriously sunny morning. A knock at the door - and there was a huge bouquet and a box - containing champagne. A card from Orchard Books read simply: "Congratulations on the publication of Katie's Picture Show".
Of course I'd seen a finished copy beforehand. And these two landmarks in a book's journey - seeing an advance copy and then the day of publication - remain potently thrilling. Here's a letter from dear Judith Elliott (now retired), who had the vision to publish the book and send me on my happy journey into the world of children's books.
The early reviews were not especially kind: "Mayhew's style just about copes with the demands made upon it" said Tony Bradman in The Times. And it didn't exactly fly off the shelves. And yet Katie's Picture Show has remained in print for two decades, thanks to Judith's (and Orchard's) belief in the book.
Over the years the cover has changed with the times, but the insides remain just as they were twenty years ago...
Of course I had no idea that the book would spawn a whole series, and I look back at it now with a mixture of nostaglic indulgence and horror! There are a lot of weak illustrations there; I was only just beginning to find my way. But over the years there have been many kind letters including one from Camp David: Barbara Bush (then the First Lady!) was presented with a copy and was courteous enough to write to me. Usually though the letters and comments are from parents of children begging them to go to a gallery, And this is what the book is all about - celebrating art and artists. I am always so pleased to get these letters and reply to every one of them. I have made some lasting friendships through Katie!
The law of diminishing returns that usually applies to a series has been reversed by Katie. With each new title the series grows in strength and those countries that have not translated her, welcome her into their museum shops in English. She may have begun quietly and uncertainly, but she has grown greatly in confidence (and in sales!) over the years. And the history of art is so full of fascinating and extraordinary paintings, all with stories to tell, that I think the future for Katie is looking good.
13 comments:
Coo! Gosh! I was two going on three in 1969! Interesting to see London as it was then. I only ever got taken to Guy's Hospital as a kid - born with hole in the heart, but eventually I too got the call from both the Tate and National Galleries.
My earliest memories were being taken to the Royal Pavilion in Brighton tho', which was like actually stepping inside the Arabian Nights Stories!
Does your sister keep getting asked what it's like to be famous?!Crikey! A hole in the heart. Glad you got sorted out! It's true, even in this poor quality photo you can see how different London looks to now.
My big memory was the Museum of London, with a panorama of the Great Fire. And also my sister falling down an escalator. She is scared of them to this day!
I think my sister is mildy amused by her literary alter-ego...but she's VERY down to earth. And she calls herself Kate these days.
Thanks for posting!- Martin Witt24 August 2010 10:34
Great site - we first discovered Katie when our eldest son Alexander, now 10 was 3. Now both Giles and Harry our other sons are big fans. We will be ordering Katie and the Waterlilly Pond from our favorite children's book shop in Christchurch New Zealand, near where we live. Having visited London with the boys, the stories have particular significance.
ReplyDelete OTHER COMMENTS:
Elise said...
Hello, I just stopped by and wanted to leave a comment to say how much I've enjoyed reading your posts. I've learnt so much today ! Your photographs are beautiful and I've had such fun looking around your website.
Thank you for sharing your writing and your thoughts and best wishes !
12 August 2009 17:42
Lyn said...
Wow your work is lovely, showing promise at an early age, well done you for ignoring your teachers!
12 August 2009 17:56
James Mayhew said...
Thanks Ginger darlings, Elise and Lyn. I'm glad you all approve. I must admit the whole blogging thing scared me - I'm not one for blowing my own trumpet or bearing my soul. But I did hope that other writers and illustrators and interested parties might find it vaguely enjoyable! Now I feel encouraged to carry on!
Elise - I really enjoyed your ballet blog. as you've probably gathered, my other series of books is all about a ballerina called Ella Bella. Perhaps she deserves a blog as well...
12 August 2009 18:27
cassia said...
that second picture is beautiful- I could see it in a book now! This is why I want to work in a school- I'd find all the most talented children and become their agent. They'd have best-sellers by the time they reached secondary school!
Really loving your blog, James- Looking forward to the next installment!
cass x12 August 2009 19:38
3 comments:
Thomas Taylor said...
That's a lovely sketch of a train! Neither of my children draw that well. Oh well...
30 July 2009 14:36
Griffin said...
I remember Casey Jones!! With my brother tho' it was dinosaurs made out of plasticine!
I thought this might bring back a memory tho',
They also do Champion the Wonder Horse!
30 July 2009 15:34
James Mayhew said...
Fantastic!!! Thank you. I can't tell you what memories it brings back. And I could remember the words!!!! A real frisson of recognition. I probably haven't seen it for 40 years.
13 comments:
joanne May said...
Hi James,
I enjoyed reading this post very much as it brought back a few fond memories, of the 70's and Blue Peter. How lucky you were to receive a badge. Every kid's dream, back then, in the 70's was to own a Blue Peter badge!
You were a very disciplined and focused child. Being able to create sketches and entering drawing competitions regularly.
The Abba illustration is great!:)
Unfortunately I was never that good or had the encouragement from my parents. So artistically I started a bit late in life, in my late teens!
Thank you for sharing your creative journey.
Best wishes, Jo.
6 September 2009 23:42
James Mayhew said...
Thanks Joanne May,
I was pretty excited to find the badge after all these years! I don't know about being focussed etc, but I was always happy with my own company, happy to go off sketching and painting. It's funny about competitions...I wouldn't enter now, I'd be far more scared of rejection and failure! Not that I entered all that many as a child. But it's sometimes good to have something to aim for, even if you don't win. I'm much too critical now though!!!
I was lucky with my parents - less so with my teachers - encouragement is so important. I'm glad you get round to expressing yourself eventually, and good luck with YOUR creative journey!
7 September 2009 05:36
Doda said...
That's very cool to have found these after all this time. And how true - what you said about motivating your children.
7 September 2009 14:02
Griffin said...
Ooh, I had a Blue Peter badge too! I love the picture of you drawing at Tintern Abbey - just like Turner did! And I loved ABBA then too... but then went more for the Beatles.
I agree with you that a teachers job is to encourage children - especially in the things that they like to do. Not in what they think children ought to like.
7 September 2009 15:34
James Mayhew said...
Thanks Doda and Griffin,
Yes, encouraging is vital. But so many parents and teachers don't bother with art. They think it's "too messy" or they can't be bothered. It's a terrible shame. Also, learning objectives - which schools have to consider - are harder to specify with art, I think, and that scares teachers because there is so much pressure on them to be accountable. But there are wonderful teachers who embrace the idea of creativeity and find ways... The benefit are enormous and all areas of the curriculum can be inhanced. You just need imagination!
7 September 2009 17:53
Griffin said...
Oh yes, you definitely need imagination. I wouldn't be caught dead without mine! It makes everything more magical than mundane.
Art is so wonderfully indefinable, so beyond the mundane, so catlike in refusing to do as it's told. That is it's strength because it lies at the heart of who we are as human beings. Beyond measure and use, we are if we allow ourselves to be, so much more.
7 September 2009 18:08
Elaine said...
Wow james Your Abba pictures are really lifelike and excellent.
7 September 2009 19:19
James Mayhew said...
Ah well...having a schoolboy crush on Agnetha Faltskog did wonders for my artistic development!
7 September 2009 19:24My son is being homeschooled so I was searching for information on Leonardo da Vinci and came up with a link to Katie and the Mona Lisa. I ordered it from our public library. My daughter (who is 5) is enjoying it too. I will be ordering in the books from the rest of your series (and Ella Bella too - as Isobel just started ballet lessons in September).
Your books are a fantastic way to introduce children to art (especially when you live in the middle of the Canadian prairies and don't have an art gallery nearby to take them to).
I will be posting a review of your book on my homeschool blog and hopefully find you some more fans!
Blessings from Saskatchewan, Canada!
Denise (this is my son's google account as the blog is under his name).I can remember that first print run of The Voice of Britten. I seem to remember that we were working out of the temporary library opposite Mr Boor's office, and as a volunteer librarian we all were asked to sell copies around the school.
I seem to remember one of the later editions was a Star Wars themed cover, and I was unaware of what Star Wars was, and who was that on the cover; Mark Hammill I was told by all the girls present, showing that it wasn't just boys that liked it.
It is a shame that teachers at BBHS did so much to dissuade you from what is clearly something you are so good at, which shows, really, what they know.
I can't imagine what it must have been like to have been published for the first time, I get a hint of it from your words above.Thanks for remembering Jelltex! There was indeed a Star Wars cover... oh how that dates us. I never expected to be published. And really that's the least interesting part of the process. The creating and thinking and planning is the best bit. Once a book goes out into the world I tend to forget all about it!


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How putting on a sports bra is empowering women
Olivia Ward and Jenny Gaither have an inspiring challenge that will finally have you feeling comfortable in your skin
Apr 13, 2012
You're watching...
Olivia Ward and Jenny Gaither have an inspiring challenge that will finally have you feeling comfortable in your skin
Apr 13, 2012
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Everybody knows that work out and I -- talking about it and it all aspects of it and I think it's really cool is that there's let people out there do some really cool stuff to empower others because of it.
Which is why did he gave there and a Libyan border here right now now Olivia ward the biggest loser season eleven winner.
Girl you lost to meet and I think it this -- I love that humorous and my body weight can concentrate -- -- -- is how to change.
You know is really really hard I I learned that you know weight loss happens from the inside out I was always time like cash diet since -- while leaking from the outside.
They really need to heal what was happening on the inside and once that -- for me.
It just all -- to place its emotional it is most definitely Ginnie EUR.
A spin instructor Axel cycle yes and now I've met the founders before I interviewed him there wonderful.
So you know spin classes have taken off you must meet tons of people -- Bolivia every day that come in that have like this exorbitant amount of weight to the use and some police -- them.
I mean I think anything's possible I mean I lost twenty pounds since I started teaching Axel I thought.
It wasn't intentional -- -- that's really just finding.
Kind of a community that I felt comfortable going to every day and feeling like -- about myself and that's what it was about I was like fitness me feel bad site plan every -- -- cycle on this ever intended ask.
-- and I became solid -- but the instructors and my best so inspired us like wow I want that confidence like -- the background.
And so that's like I'm condition might not saddest and I -- training program and then I started teaching and it's my life it's my love it's my passion everything.
But now you've gone -- to signs they seek foundation tell us about that yeah.
So what happened -- is and you know.
I've always then I'm pretty confident myself out of Europe and dance where.
Having perform all the time.
And then -- college you know with life and everything that happens you know your head on all sides of crazy things and so.
I kind of went downhill throughout college and lost confidence in just didn't feel good about myself for my body and so.
And they continue are not very secure and not really knowing who I was and wasn't comfortable -- myself so.
I kind of wanted to find a place like soul cycle where -- felt bad and I wanted to give that some more kids in like.
You know give them an opportunity to Phil -- -- -- body size -- its key because I don't I thought that.
Kids could use something where they felt confident and self esteem that I was looking for a college.
OK so then -- -- how did you hook up with this.
Look I and then devoted follower and ginnies -- classes I've been paying Carol every year.
And last summer and we I was -- obviously there and have weirdest -- class and Ginnie said he now I -- I don't still.
Super confident just yeah it was a it was girls -- rides in their sports -- on and on dancing in the -- -- on Miami to a man I have my gosh.
-- she says I think we should just all do -- -- is coming here and let's just write all of our sports rob we'll just yet we'll turn the lights off but it -- the all of us at the community doing it together.
He's like how about Olivier unity with me and I just enough -- like yes I'm going to do that I mean.
It doesn't matter that he now -- not -- Sports Illustrated swimsuit model underneath all of that it's about embracing where you are writes about levying.
What you are and who you are no matter what -- that comes and -- out you looked up.
These sports proxy counts 2012 the one day charity event and now hi -- -- charity fund and foundation -- -- this.
Yes so -- started out as a -- I'm right Axel cycle where it's just you know me and 57 writers and we all you know supporting each other and it's -- -- -- in Iraq experts.
It was over back.
Literally it I'm not people that came up to me is sad like -- that one right affected then and she made it.
It at a nationwide FaceBook event and so -- and it will athletes are getting emails -- -- getting.
All these people contacting us feel like I what's next that was awesome I felt so -- it felt like that was a challenge and it what's the next one.
Does like OK there's something in that they don't want a -- -- -- I wanna expand on the -- -- -- make it nationwide wanna do it every year or -- get bigger and -- where.
But it can mean eighty people -- manner embracing they are.
CN doing it now -- -- yeah you know -- and this is the -- it's a one -- finished counting -- with the City of Hope you're doing it right here in union square yeah see you know riding union square root out those stay under its own site on bikes and unions are part.
Excellent yeah.
In -- in the -- scraps right and this is his -- at -- so it's not just for kids now.
-- -- -- It's for everybody any.
It's like giving them an opportunity to build back confidence back -- And then see the -- foundations that we can implement these programs in schools in New York City.
For kids themselves confidence self esteem.
So involves everybody I mean ever has got to get together to make this.
Before I let you go Elizabeth concert Julie rice started this I interviewed them moons ago they only had two studios the -- blown up as it.
How many studios you do you have now.
There is far and has said he and fair's opening up wanna Enron's lenders plan.
Tune Hanson's one in LA yeah why why do you think it's taken -- -- there's a lot of police in the city -- in the spinning.
I'm because there it's more earned it's more than a workout like -- that at the community at sun.
It's a community people that come together to share an experience for working out.
We've never felt that in your life because he felt the rooms it's it's a sanctuary it's -- You -- -- rooms dimly -- -- you you forgot where you -- for 45 minutes is it your life.
You be comfortable and you're -- your rocking music it's a party.
It's emotional it's so many things homeland -- as Dawson tells about the grace of the violence again the very funny secrets yes so we're collaborating with different design that is really pretty easy to see -- guy.
And specially designed her screw bracelet courtesy foundation separate from that's always -- try and embrace achieve and now.
So and the proceeds go to our foundation where can by the bracelet on our website and that -- heavy -- foundation dot com.
And how much is it.
They -- 85.
95 dollars -- web sites up right now is for scrap challenge is may seventeenth 2012.
In union square park.
I think everybody should go I think it is really cool thing and again Olivia congratulations thank you -- huge lake accomplishment your last.
Good for you thank you awesome.
Winner of the eleven season the biggest loser and you'll be -- the event correct that's right -- and my sister handing as my partner he came in a very close second place behind me on the biggest loser.
-- -- -- Excellent step taken out the sport right -- thank you yeah.
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29 Jul 2011
Virginia's Breaux Vineyards Beauty Meets Quality
About an hour outside of Washington DC sits an amazing wine destination to rival those of Sonoma, Napa, Walla Walla and even France. Breaux Vineyards is on 404 acres among the beautiful backdrop of the Blue Ridge Mountains. Producing 18 grape varieties and over 10,000 cases of wine, husband wife team, Christopher and Jennifer Blosser (owner's daughter) oversee the operations of this beautiful facility.
Paul Breaux, a local real estate broker, found himself captivated with the 404 acres of property and in 1994 purchased the land (which included 3 acres of planted grapes) to fulfill the vision of Breaux Vineyards. With the help of winemaker Dave Collins, Breaux has blossomed and has been voted Virginia's favorite winery 3 consecutive years.
The NectarView
I was first introduced to Breaux through their interactions on Twitter leading up to the 2011 Wine Blogger's conference. Fellow tweeter @suzielin encouraged Jennifer Breaux-Blosser to reach out to me at the conference and boy am I glad she did. During a tasting of "the other 46″ (wines from other than California, Washington, Oregon and New York), I was introduced to their Cab Franc, Nebbiolo and Meritage blend. All three showed very well. I was excited to run into Jennifer as I was leaving the conference and she asked if I wanted to take home some wine…"duh," I thought and politely stuffed three wines into my suitcase for the 3000 mile journey home.
The video is shot from my friend's downtown condo with the rushing of the Spokane Falls in the background and highlighted by the great downtown skyline. Enjoy, and drink happy!
2010 Breaux Vineyards Viognier
This is classic tropical Viognier here folks. Love the amazing nose of peaches, papaya, and lychee fruit. In the mouth the wine is not quite as thick as some other Viognier I've had recently but does score well with a nicely balanced acidity. The price point is a little higher than I would want to see ($24) but overall this would pair well with a slightly sweet dish (pea salad, fruit salad), sweet-n-sour pork or a light chicken dish. Viognier has been named Virginia's signature grape and this is a classic example of why! 3+/5
2002 Breaux Vineyards Merlot
Okay, I have to admit. I drank way too much of this wine. Most of you know I'm a Merlot lover, when done right – and this one is done right. It is most likely the age of the wine (going on 10 years) but this was without a doubt the BEST Merlot I had the entire visit to the commonwealth. The wine showed a typical browning from the age and was moderately translucent. LOVED the deep, slightly burnt cherries and dark chocolate that emanated from the glass. For a wine of such age the tannins were still relatively thick and the finish showed a strong amount of fruit and almonds. This is a library wine, so getting it might be a challenge. 4/5
2007 Breaux Vineyards Cabernet Franc
Cab Franc is another of Virginia's four prominent grapes (Viognier, Merlot and Petite Verdot being the others). Most of the Cab Franc I tried in VA was reticent of under ripe fruit and bell peppers. While the hearty grape grows well, there does seem to be quite a bit of vintage variation. This wine boasted a great complexity of flavors ranging from coffee to deep plums and tobacco. My full tasting resulted in the same score as my first impression at the conference. 3+/5
www.breauxvineyards.com / facebook.com/breauxvineyards / twitter.com/breauxvineyards
07 Jun 2011
A WBC11 Virginia Wine Preview
Back in November I tried my very first Virginia wines. A quick review of the post reminds me that I was blown away by 2009 Keswick Vineyards Viognier and moderately surprised by the Kluge Brut Rose. With the 2011 Wine Bloggers Conference coming up in late July, Virginia is poised to be the center of the online wine world for 3 days.
Smartly, members of the Virginia wine community are getting wine into the hands of wine writers ahead of the event. As I often teach, the blog posts that come out of the tasting will jump to the top of search engine results when bloggers and consumers start to do some research. Frank Morgan of @drinkwhatulike / DrinkWhatYouLike.com was one of the main tasting hosts in the online tasting.
The speed tasting of six wines in a sixty minute span included such world renowned bloggers as @lenndevours of New York Cork Report, @suburbanwino of Suburbanwino.com and @wineharlots of WineHarlots.com. If anyone was up to the task, it would be these guys.
As usual the tasting event bumped into a private event that was scheduled at Nectar. And, as even more usual, this post is way delayed as the event happened on May 24.
The NectarView
As these wines were tasted in a very quick fashion, I'll share my brief synopsis, initial impressions and overall score. I did enjoy the wines for a few days after the online event and some of the added notes come from these experiences.
2010 Keswick Vineyards Verdejo
The first wine of the night came from the makers of the Viognier that wowed me back in November. It is great to see the Spanish grape Verdejo coming out of Virginia. The wine was cold fermented for 29 days until it was bone dry. A modest aroma of tart citrus and alfalfa come out of the glass. The mouth is very Sauv Blanc'ish' and boasts a great acidity. The low 12.8% alcohol is a welcome site. I really enjoyed this wine, and for $18.95 it is a good price point for a crisp citrus summer wine. 3+/5
www.keswickvineyards.com – @keswickvineyard
2010 Veritas Sauv Blanc Reserve
While, I'm not in the habit of paying $25 for a Sauvignon Blanc when there are many great ones to be had for under $20, the Veritas did shine a little truth into my world about the potential of this grape in Virginia. This bone dry Sauv Blanc came across very much like it's New Zealand cousins as grassy with a little grapefruit and cat pee (trust me, not as bad as you would think). Most wine drinkers would be able to pick this out of a line up as a Sauv Blanc with the traditional tart acidic finish. At this price, only going 3/5
www.veritaswines.com – @veritaswinery
2010 Boxwood Topiary Rose
Ahhh, nothin' says summer like sippin on a dry Rose! This blend of 75% Cab Franc and 25% Malbec has an extremely orange hue to it. Aromas of rhubarb, melons and herbs came out of the glass. In the mouth the wine seemed a little light overall on flavor but the mellow fruit and herbs balance made for a great experience. Like most dry Rose this wine would pair extremely well with all kinds of light summer food. $14, 3+/5
www.boxwoodwinery.com – @boxwoodwinery
2010 Jefferson Vineyards Viognier
A very curious blend of 75% Viognier, 14% Riesling, 7% Chardonnay and 4% Petit Manseng. Three-quarters of this wine spent six months in neutral oak and an interesting aging of adding the lees (skins) of the remaining grapes back to the wine make for some very bold flavors and aromas. The plain branded label is rescued by the strong aroma of honey, guava and lemon. The mouth feel has a hint of oak but is a nice addition to the thickness of the wine. At $25 this is a fantastic Viognier, 3+/5
www.jeffersonvineyards.com – @th_jefferson
2010 Chrysalis Vineyards
This 100% Viognier spends 5 months in oak (95% neutral and 5% new). Very traditional flower fragrance and tropical fruit present itself in this wine. After coming off the Jefferson Viognier, this wine is a little less dramatic. The nearly $30 price tag is a big turn off for me. 3/5
www.chrysaliswine.com – @chrysaliswine
This is my first experience with Petit Manseng. At first sniff the wine strikes me with apricot and a slightly sweet pineapple. After sipping the wine, I was shocked to learn that the wine had only 1% residual sugar. The apparent sweetness in the mouth made me think at least 3-4% RS. The wine had a fantastic balance of tart citrus acid and sweet peach, pineapple and apple. At $17, I can very strongly recommend this wine if you can find it. With only 150 cases produced, you may want to make a trip to Lovingston winery soon. 3+/5
www.lovingstonwinery.com – @lovingstonwine
17 Nov 2010
A Virginia Wine Virgin No More
Virginia is home to some of our country's early history, 8 US presidents (including 4 of our first 5), Thomas Jefferson's Monticello, a strong military ship yard, beautiful beaches, and some of the most amazing Fall scenery in the U.S. With some of our countries earliest history of wine, Virginia is not just for lovers, it is for wine lovers.
38 years ago I was born among the hills of the Blue Ridge Mountains, in Roanoke, Virginia. The childlike fondness I have from living there for 10 years remains with me. While we occasionally go back to VA to visit my mom's side of the family, it's been eight years since I've been back. Apart from a small sip from Sean Sullivan a few months back, I've yet to experience the wine of my forefathers…and mothers, and aunts, uncles, and cousins.
I was recently invited to participate in an online wine tasting of six Virginia wines. Needless to say, I was excited. For me, this was a chance to connect with the wine my family drinks and a little family heritage. Sadly, shipping was delayed and I wasn't there to receive the wines the day of the tasting. Over the days that followed I casually made my way through the six wines (three whites, two reds, and a sparkling wine).
*Note to distributors and representatives, when introducing new wines and wine regions to a group of people, please include winery information and winemaking notes.
Since I tasted these wines a few weeks ago, I'll share my brief notes and my overall impression of the wines that I received. The 2011 Wine Bloggers Conference is in Charlottesville, VA July 22-24. You can count on me being there and then enjoying a nice return visit with my family in Roanoke. If you are interested in learning more about Virginia wine, I suggest you check out the following blogs.
- DrinkWhatYouLike.wordpress.com
- MyVineSpot.com
- Swirlsipsnark.com
- Wineaboutvirginia.blogspot.com
- RunningWineGirl.blogspot.com
- VirginiaWine.org
The Virginia Wines
2009 Afton Mountain Vineyards Gewurztraminer
The 2009 Monticello Gewurz had medium flavor but lacked a strong acidity which left the wine lingering in the mouth. A hint of sweetness is present on this mostly dry wine along with average flavors of peaches and stone fruit. Overall a nice first impression. The winery web site prices this wine at $19. 3/5
2009 Keswick Vineyards Viognier
Wow! My notes indicate that I really enjoyed this wine. 14%ABV, 420 cases, combination of oak and barrel fermentation. Awesome flavors of melons and pears coupled with a great acidity make this a pleasant sipping wine or paired with food. At $22, I will definitely keep my eyes out for this wine on the trip back east! 4/5
2009 Jefferson Vineyard Reserve Chardonnay
This wine didn't do much for me. It came across a little flabby, light in flavor and heavy handed on the oak. The label leaves a little to be desired. At a retail price of $23, I would give it a test sip before you commit. 3-/5
2009 Blenheim Vineyards Merlot
This Seven Oaks Merlot is a little thin on fruit and comes across very young, green and under ripe. Flavors start smooth but then move to a little tartness on the palate. The finish is rough on the edges. 75% of the wine is aged 10 months in French and American oak. $18, 3/5
60% Petit Verdot, 30% Merlot, 10% Cabernet Franc – This is a very dark and moody wine with colors of dark plum and black. Good aroma of flowers and fruit jump out of the glass getting me very excited for the sip. In the mouth the wine is slightly gamey along with deep fruit flavors. Under-ripe bell peppers and a slight minerality make the mid-palate slightly disjointed. Really enjoyed the layers of flavor. $25, 3/5
95% Chardonnay and 5% Pinot Noir – Lively bubbles that race to the top of the glass. Good aroma of strawberry toast and yeast. While the wine is made dry, there is a nice hint of sweetness on the front palate. I'm not a sparkling wine expert, but this was a very tasty wine that went down very quickly. With only 12%ABV, the bottle was quickly empty. $28, 3+/5
Overall, I was most impressed with the Viognier and the Sparkling wine. I look forward to exploring more Virginia wines in a few short months to see what else is coming out of the region. A few of these wines were rough around the edges, and the whites were better than the reds, in my opinion.
19 Aug 2010
Woodinville's William Church Winery
Thirty-five wineries in a one minute radius? That is where you'll find Woodinville's William Church Winery. Located on NE N Woodinville Way, you'll find a wine lovers walking Mecca. In a single afternoon, you can explore all areas of the states wine growing regions and the diversity that Washington wine has to offer. Don't forget your designated driver…all that sipping can sneak up on you.
William Church winery is the second career for Rod and Leslie Balsley. Rod left the high-tech corporate world in 2004 and he and Leslie immediately looked to expand their garage wine hobby. With the help of some friends, they jumped into the booming Woodinville wine scene in 2005. Rod and Leslie enlist the help of assistant winemaker Marcus Rafanelli to craft big bold Bordeaux style wines and Syrah. With a case production near 2000, the Balsley's are getting some top notch recognition for their wine. It doesn't hurt that they are WSU alums either…GO COUGS!
The NectarView
2009 William Church Winery Viognier
- The Stuff: 100% Viognier slow cold fermented in stainless steel tanks. 14.1%ABV, less than 1% residual sugar, 240 cases produced
- The Swirl: Pale yellow straw color with a thin viscosity
- The Sniff: Moderate aromas of tropical fruit and apricots. Beautiful and floral through and through
- The Sip: All aboard for a taste bud trip to the South Pacific. I love the layers and layers of tropical fruits that keep coming in waves like the ocean. Guava, melon, cantaloupe, papaya and more. A very well balanced acidity keeps everything in check.
- The Score: At $21 this is one of the better made Viognier's that I've had. While you may be able to pick a good Viognier up for $15-$18, the extra few dollars here are worth it. 4+/5
2008 William Church Bishop's Blend
- The Stuff: A proprietary blend of 39% Cabernet Sauvignon, 38% Malbec, 11% Syrah, 9% Merlot, 3% Cab Franc, 14.1%ABV, 750 cases produced
- The Swirl: Big bright purple colors with a thick plum center
- The Sniff: Blueberry vanilla pie in the nose. If you're not careful you might sniff a blueberry up your snout.
- The Sip: The blueberry comes through on the palate with a pinch of sweet blackberry on the front of the tongue. Good fruit flavor continues on the mid-palate as a slight pencil lead settles and then opens up to finish with medium spice. The finish is rounded without having any strong tannins.
- The Score: At $20 this is a very approachable wine that will satisfy even the most discriminating palate. A slight bitterness (probably from the oak) comes through on the finish but all in all this is a very well done wine. 3+/5
2007 William Church Sur La Mer Bordeaux Blend
- The Stuff: A left bank inspired blend of 40% Cabernet, 20% Merlot, 20% Cab Franc, 10% Malbec, and 10% Petit Verdot; 18 months in a combination of French and American oak, 12 months in bottle, 14.2%ABV, 250 cases produced
- The Swirl: Dark in color with good structure out to the edge of the glass. About 90% opaque
- The Sniff: The wine is alive with aroma before you even get your nose to the glass. Big notes of dark berry fruit, violets and cassis. The alcohol comes out just a hint on a deep sniff.
- The Sip: Elegant and full of fruit and structure from the front of the palate to the end. Good layers of dark berry fruits along with deep ripe cherries. A velvet texture lines the mid-palate with a finish of medium tannin on the finish. This wine rivals some I've had at twice the price in complexity and depth of flavor.
- The Score: At only $28 this is a steel of a Bordeaux style blend. The marriage of fruit is well done resulting in a fantastic wine to sip or to pair with strong hardy meals. 4/5
On the Web www.williamchurchwinery.com On Twitter @wmchurchwinery and On Facebook/WilliamChurchWinery
06 May 2010
Introducing Overbluff Cellars Wine
On Memorial Day weekend Spokane will officially welcome its 17th winery, Overbluff Cellars. I recently stopped and talked with John Caudill and Jerry Gibson about their opening and upcoming release in preparation for Spring Barrel tasting weekend. While some logistics keep them from having a fully operational tasting room for the weekend of May 7-9, you can get a sneak peek of their wine at Hotel Lusso.
In the mean time get connected with them on Twitter @overbluffcellar and on Facebook
Overbluff Cellars will be pouring their four releases at Hotel Lusso (on Post) from 11AM – 5PM, Friday through Sunday. In a previous post I outlined how you can attempt to hit ALL sixteen participating wineries over the weekend. Check out the post which includes a map you can download and print.
Now sit back, relax and enjoy the world's first review of Overbluff Cellars wine (I think)!
2009 Overbluff Viognier
- The Stuff: 100% Viognier, 16.5%abv, about 90 cases made, vineyards are Spofford and Les Collines
- The Swirl: A walk down the yellow brick road. This wine shines pure yellow gold with hints of viscosity and some wicked legs (attributed to the high ABV); enclosed with a glass closure.
- The Sniff: Ripe cantaloupes, tubarose flower and that baked sugar cinnamon smell from an apple pie. Take a deep sniff and you'll pick up on the strong alcohol aroma
- The Sip: Beautiful flavor profile with very nice mouth feel and tropical fruit flavors. A rippin' acidity and overwhelming heat (from the alcohol) unfortunately throw off the initial flavors.
- The Score: At $19, I can only score this wine a 3 minus out of 5. The effort and fruit are spectacular but the misfortune of elevated sugar levels during harvest have resulted in too much alcohol during fermentation for my tastes. If you like your whites to have a sense of elegance and sophistication, then you may be surprised by the alcohol level.
2007 Overbluff Duality
- The Stuff: A blend of 50% Cabernet from two Walla Walla vineyards (LaTour and Windrow) The wine spent a full two years in oak (not specified) and is enclosed with a glass closure; 13.8%abv, 50 cases made
- The Swirl: Deep purple with excellent coloration at the edges that shine like jewels. The wine is about 70% opaque
- The Sniff: The immediate aroma on this wine is a beautiful cherry and blackberry. A rich fruit forward nose that lightens to subtle notes of dark chocolate. Lacks a definitive spice on the smell.
- The Sip: The fruit gently jumps across your tongue but is almost immediately encroached by some sharp tartness and tannin on the mid-palate. The acidity and finish are both nicely balanced. My general take is that this is still a very young wine that could see another five years before being opened. If opening early, decant for at least 30 minutes to allow the wine to breathe.
- The Score: At $31 retail, I score this wine a solid 3+ out of 5 for having good fruit presence and strength on the back end. My recommendation would be to buy and hold. If you want to open a bottle make sure that it is being accompanied by food and friends (as all good wine should be).
As a side note, I tasted the Duality Cabernet with a dinner that included strong garlic pasta with red sauce and a tomato basil garlic bread. The wine made the dinner better!