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Wayne "Blue" Burns was one of the first black entertainers to play East Berlin when The Wall came down. His band instrument in school was the trombone, and for years he was known as a bass player with many household-name bands in South Louisiana. But his first love was the guitar.
He earned a Grammy playing bass with Clifton Chenier and the Red Hot Louisiana Band. Burns was nominated for another with the King of Zydeco's son, C.J. Chenier, with whom he also traveled the world and performed in every state in the U.S. He's backed Percy Sledge, Barbara Lynn, Ernie K-Doe, Betty Wright and Al Green. He's also been a member of Lil' Buck and the Topcats, Buckwheat Zydeco and Lonesome Sundown and plenty of others, including his own, Wayne and the Invaders, 41 years ago.
Now, at 65 years old, Burns is back to fronting his own group, the Wayne "Blue" Burns Band.
"There's nobody but God giving me what I always wanted to do," says Burns. "Look how it came back to me. He had given it to me before, but I tried to do it without Him leading me. But now, it's more better than it ever was. That guitar came back to my life like that and that's how I started playing guitar again."
Until about three years ago, Burns had not played the guitar since 1971. A surprise visit from a friend changed all of that. Burns says he was sitting in his living room when Dwayne Delcour dropped by and showed him his new guitar. Burns took a turn at it, and it all came back in quite an amazing way.
"I started messing around and he said, 'Man, I didn't know you played guitar,'" Burns recalls. "I said, 'I used to play guitar.' He said, 'Do you want it?' I said, 'What?' He said, 'Do you want it?' I said, 'What do you mean?' And he said, 'Well, you can have it. I'm giving it to you.'"
So Delcour gave Burns the guitar — "It wasn't a real expensive one, you know," notes Burns — and its guitar case, too. A short time later, Burns ran into a couple of other musician friends looking for a gig, and lo and behold the Wayne "Blue" Burns Band was born.
It began when Burns and his wife Pearlie decided to take an alternate route home from Festival International de Louisiane. Burns saw Tee Don Landry, known for his rubboard skills and business. "When I went that other way, I walked right into Tee Don. Tee said, 'Blue. I've started playing drums again. If you need a drummer for something …' I said, 'I do.' And that's how that started."
A little while after that, Bobby Matthews, who'd played bass with Sunpie Barnes, was sitting on his front porch. He and Burns got to talking and the blues trio was complete. Matthews' work schedule soon forced him to bow out of the band and Kevin Weekly stepped in.
The last time Burns fronted a band, Wayne and the Invaders, was in 1968. A lot of music has been to the bridge and back since then. And with that comes experience and even inspiration. "I'll tell you what. Right now, I'm more educated than I've ever been. I'm older, more wiser and know what I'm doing," he says. "And my music is flowing in me – it's just flowing in me, man. Anytime I pick up the guitar that stuff just wants to come out, it just wants to come out.
"Man," he says. "I like it like that."
Overall, Burns has about 52 years of playing music. A native of Jeanerette, he made a guitar himself using a bicycle inner tube, rubber bands, a bowl and a board when he was about six or seven years old. His folks, Frank and Vera Burns, noticed their son's inordinate interest in music so they headed to Stagg's Music Store in New Iberia where "My mama bought my first guitar," says Burns. "I was eight years old when she bought that guitar."
But it was at the neighbor's house, the home of a couple of elderly women, where he first saw a guitar: Two, in fact.
"The first time I went to their house, my mama took me to their house, and when I walked in the door, the first thing I saw on the wall was two guitars," says Burns. "They were gospel singers. That's when I first saw a guitar. They wouldn't let you touch them, though. They wouldn't let you touch them. They would play on the porch and I would here that and that stayed with me," he says. "It stayed with me."
Burns says his mother would buy B.B. King records and she would play them and say, "Wayne, listen to this," he says. "When I would practice, I didn't think she would be paying attention to me and she would say, 'Wayne, you're hitting the strings too hard. Learn to play them soft."
As kids are wont to be, Burns would sometimes jump ahead to another song before finishing the one he would be playing.
"She'd say, 'Let me tell you something. When you play a song, finish that song. Then you go to that other song," says Burns, laughing at the memory. "She was right. She was right. She was a good coach for me, now. "
As he grew older, Burns became aware of musicians and bands, locally and from nearby towns, such as Jay Nelson and the Jumpers, Guitar Gary (Gary Alexander) and his Blues Band, Lonnie Brooks and Lonesome Sundown (Cornelius Green). "When I started playing the guitar, I used to go by these guys like Jay Nelson and Guitar Gary and they would show me things on the guitar," he says. "That's how I started learning to play guitar. That was my first instrument."
When he was around 12 years old, Burns says he went to Guitar Gary's home one day and started picking out bass lines on the guitar when Guitar Gary said, "'I could use you with what you're doing. I know you're young, but I can use you with what you're doing.'"
So Burns' first gig was as a 12-year-old bass player. At 14 he began playing with Jay Nelson's band and Lonesome Sundown. "I never lived the life of a teenager, no," says Burns. "I never did play with people my age; it was always older people. Older people that took me in when they'd seen my interest in music and seen what I could do.
"When people were shooting marbles and playing around, I was playing music," he says. "I was riding a Greyhound bus from Jeanerette at 14 years old to Opelousas and meeting Lonesome Sundown and coming back on Monday. That's right, man. I came up with dudes that could teach. That's the kind of musicians I came up with. I didn't come up with guys my age like that. I was always with grown people that played music."
In this way, Burns could avoid pitfalls and mistakes that younger musicians do and make – to a certain extent, that is. After all, he was a kid.
"And man, when I was learning, they'd get mad sometimes," Burns says, recalling a time when "that old dude who played bass, Louis Landry, pulled me off to the side and told me one day, he said, 'Wayne. You see what he's trying to teach you? Learn all you can. Learn all you can from us. In years to come, you'll never regret it.' And he was right."
Burns' Grammy came while playing with Clifton Chenier, but he hadn't heard of zydeco until he moved to Lafayette. "I wasn't raised in zydeco. I didn't come up with that. I came up with blues and rhythm and blues," says Burns. "When I was coming up I was playing places like Morgan City, New Orleans. At a young age I was playing down in Franklin, La., all down that way. Houma, Thibodaux.
It was during these travels that Burns, 16, was in a "bad wreck" on a way to a gig with Jay Nelson and the Jumpers that also severely injured a couple of other band members. "It was Jan. 27, 1965. I'll never fort that. I got 85 percent of my bones broken on me. I stayed in New Orleans at the charity hospital for about two months before they sent me home," says Burns. And when they did release him, he was in a body cast and he slept in a hospital bed in his home for another month or so. "And when they took it off, I had to walk with crutches for a long time."
During recovery and therapy, Burns couldn't help but get, well, the blues. His sister, Leela, caught on to this and suggested that Burns check out the Chicken Shack, a club in Jeanerette to lift his spirits.
"My sister said, 'They got a good band coming to play on Sunday. Why don't you see, get out of the house, go walk around,'" Burns says. "I went to see them. It was Li'l Buck and the Topcats. That's how I met him."
And by the next time Lil' Buck's band came to town, Burns was on the bandstand with a slide trombone in hand. And a little further down the line, Lil' Buck became a brother-in-law of Burns. For that matter, so did zydeco and blues musician Jude Taylor.
Burns and his trombone also played with Lonesome Sundown, Buckwheat's Hitchhikers and backed Percy Sledge, Barbara Lynn, Ernie K-Doe, Al Green. It was when he was with the Hitchhikers on a gig that Buckwheat announced the gig was up, the band would be disbanded and he was going to pursue zydeco. "He said, 'You play guitar and bass. Pick up one of those and get into zydeco,'" says Burns. "So that's what I did. I picked up the bass and got into zydeco."
Bass in hand, Burns' zydeco career included stints with Clifton Chenier, Buckwheat Zydeco, Fernest Arceneaux, Marcel Poulet, Sampy and the Bad Habits, C.J. Chenier and Lynn August. The hook-up with August began in 1994 and brought Burns to Europe again and then to Africa.
"We were playing at the Tornado, that's on the outskirts of Washington, D.C.," says Burns. "We were playing that night and we were there at the right time." By that, Burns says government officials were looking for bands to send to Africa on a goodwill trip. "We went to seven countries in Africa."
And that included Kenya, Uganda, South Africa and Madagascar, says Burns. At one stop, after piling into a van, the guys headed to the hotel. "And when we get there, we start hearing drums," says Burns, making the sound of drumming getting louder. "We said, 'what's all that?'" The answer came quickly: "They came to greet us."
They experienced a drum circle, grass skirts and other customs and traditions. The Americans played here and there and when their music stopped, the guys would do a little sightseeing. "They would take us on a safari and let us see how they really lived," says Burns, adding that some in the band toured atop horses, but he preferred a ground-level view. "I would rather walk to see things."
Of course Burns' travels and adventures are documented. "I always wanted to swing on a vine," Burns says, laughing at a photo of him doing just that. "I got a chance to do it in Africa."
The touring life brought both about good and bad experiences. "Oh, man, I've seen things. Laughed, cried. Seen all kinds of things," says Burns. "Ran into death – all kinds of things – on the road."
Death made a cameo while he was with C.J. Chenier in Canada and the band's van was low on gas. "We pull up at a station," says Burns, and while the guys could tell the gas station was closed, they could hear a car running in one of the bays. "A policeman passed and saw us at the station and asked what was wrong. We told him we stopped here looking for gas and we told him a car was running in there."
The officer investigated and informed the band that indeed a car was running because a man had decided to break on through to the other side with assistance from the fumes of automobile exhaust.
With a career half a decade-plus long, Burns endured slights and such along the way. But he's made it this far and now he's doing his own thing and so he's cool with it.
"Being in this business, man, you've got some cats that when you try to do something they got to get against you," says Burns. "But like I said, I'm not going to let it bother me," he says. "I'm going to keep on doing what I'm doing."
And what he is doing is what comes naturally, be it with a guitar or trombone.
"I don't care what instrument I pick up, when I get to play it, man, it's what I feel inside of me. That's what I bring out in my instrument," says Burns "When I'm playing, I'm hearing and feeling what's in me. I feel it. And it just comes out of me."
For more on Burns and his band, visit the group's website: WayneBlueBurnsBand.com.
Lafayette Police have had a busy day.
Gov. Bobby Jindal's administration will use $130 million in patchwork financing from a tax amnesty program, insurance settlement, uninsured motorist penalties and other excess funds to close most of the state's midyear budget deficit.
Democratic U.S. Sen. Mary Landrieu said she disagrees with President Barack Obama's actions on immigration, hoping the latest controversy doesn't worsen her campaign difficulties.
Two bedroom in Lafayette or two bedroom in Kaplan
Sennond trunk show at kiki
Gay-rights advocates challenging Louisiana's same-sex marriage ban announced Thursday that they have asked the U.S. Supreme Court to review their case before it is heard by a federal appeals court.
Thursday's explosion aboard an oil production platform in the Gulf of Mexico is now under investigation by the Bureau of Safety and Environmental Enforcement.
Acadiana's nightlife guide.
Thinking himself the "son of God," the man charged with the 2013 killing of an officer of the Chitimacha Tribal Police will not stand trial following a ruling Thursday on his mental competency.
Four hours after inviting supporters to a rally with Sen. Marco Rubio, Bill Cassidy claimed that Mary Landrieu "voted against stopping executive amnesty."
Either Saints coach Sean Payton doesn't want to tip Baltimore off as to who'll start in New Orleans' secondary on Monday night, or he really doesn't know yet.
Money from the first and only settlement so far in a Louisiana flood board's lawsuit against dozens of energy companies will be placed in a special account dedicated to coastal restoration.
Friday's Blogs from the Bog!
Ten departing CEOs rake in $430 million; profile of FSU gunman emerges; Buffalo's weather woes and more national and international news for Friday, November 21, 2014.
The Ethics Board gives the lame duck Youngsville mayor permission to offer a sweet parting gift to the community he's presided over for three terms.
Subtle jewelry
Carencro ranch style home or three bedroom traditional in St. Martinville
The money came through a general obligation bond sale Thursday.
A legend in the Acadiana Oil Patch, Comeaux died Monday, Nov. 17.
Acadiana's nightlife guide.
With a growing number of alleged sexual assault victims coming out against Bill Cosby in recent weeks, upcoming projects have been canned by NBC and Netflix, but that won't affect the once-loved comedian and actor's scheduled performance in Lafayette.
The Baltimore Ravens' retooled secondary had no trouble against a rookie quarterback at home. This week, however, their task is far more challenging: stopping Drew Brees on the road in New Orleans.
Add Texas Gov. Rick Perry's name to the list of possible Republican presidential candidates flooding the campaign trail for GOP Senate candidate Bill Cassidy.
Gov. Bobby Jindal is in Florida this week with his fellow Republican governors for another gripe session aimed at their favorite target, the president, this time taking aim at his immigration plans.
Early voting for the runoff is shortened by two days because of the Thanksgiving holiday.
"Coach Don" Gagnard is running for school board. Today he offers his critique of the socioeconomic relationship between government subsidies and obesity.
BP is heading to a federal appeals court in its effort to oust the administrator of damage settlement claims arising from the 2010 Gulf of Mexico oil spill.
Former Le Rosier chef who cooked at the James Beard House and was named one of the "Best New Chefs in America" by Food & Wine magazine in 1995 was 48.
It was only a few months ago when the LPSB held the school system's purse strings with a death grip, but oh how board President Hunter Beasley's demeanor seems to be changing with the ouster of Superintendent Pat Cooper.
Acadiana's nightlife guide.
NOV 21 Bobby Jindal is headed to Iowa again, the Des Moines Register reports here. The paper outlines what's going on with Bobby's non-campaign for president, and there's a lot of stuff here -- too bad none of it sounds like somebody running Louisiana. Hey, wasn't that the job he wanted?
NOV 21 The end of the term has come for the grand jury investigating a lucrative Medicaid contract and a former state health official's ties to the company that won it, the Advocate reports here, but that doesn't mean the investigation into this stinkiness is over. There are still some things to look into, the lead prosecutor says.
NOV 21 With the passage of two amendments to Louisiana's much-amended constitution (it has been amended almost 200 times now) higher education has an even bigger target on its collective back, columnist Jim Beam opines in this post. Higher ed used to share the spotlight with health care, but that has changed, he says.
NOV 21 Here's a weird one: The Louisiana Cannabis Industry Association has endorsed Bill Cassidy for the U.S. Senate. Apparently, Mary Landrieu said she wouldn't consider support of medical marijuana but Cassidy said he would, WWL reports here.
NOV 21 Solange Knowles, possibly best-known for assaulting her brother-in-law in an elevator while wearing an ugly dress after the Met Ball, got married in the Marigny Opera House this past weekend, the New York Times reports here. Knowles, who has a house in the Faubourg Marigny district and owns a boutique in the Quarter, married Alan Ferguson.
NOV 21 This post on the Fuel Fix blog outlines a $1.4 billion move announced this week by the Apache Corp. that includes the sale of assets in south Louisiana. The company's interests in more than 90,000 acres in south Louisiana are some of the assets being sold, the post reports.
NOV 21 One (possible) positive from Hurricane Katrina is a comprehensive zoning ordinance for New Orleans. Nine years later, we're getting closer to that being finalized, but the current version has some problems. Here's the latest in a series of posts on The Lens in which residents give their views of the draft; this one is more amusing than most.
NOV 21 The new NOLA smoking ordinance is going to harsh your (nicotine) buzz, man. This post on Gambit outlines the high (or low, as the case may be) points: it includes electronic cigarettes and hookahs in its bans; eliminates smoking within 25 feet of any building's public entrance and in any public space - or near any public space - operated by the city.
NOV 20 Here's an interesting article in the New York Times. The authors have picked one dish to represent each state in a Thanksgiving meal. Louisiana's dish? Shrimp stuffed mirlitons.
NOV 20 Politico reports here that Bobby Jindal won't be kept out of the presidential race by anyone else's candidacy. (If he's running, which he's not, 'cause he's not done prayin' on it) So he's not interested in who is running, or what the polls say, or how much money he's got? K.
NOV 20 NOLA Defender's Tiny Daiquiri has a little fun with Bobby Jindal's Meet the Press appearance in this post. Bobby is still prayin' on whether or not he'll run for the job he's been running for over the past three years, Tiny says.


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subset: commoncrawl


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Adrian Peterson's return to the Minnesota Vikings is in jeopardy amid concerns over his physical and mental state following felony child abuse charges and there is no guarantee he will be welcomed back if he's reinstated, CBS News reports.
The team took a significant public relations hit due to its handling of Peterson after the initial charges came to light, as well as losing a key sponsor, and has become very sensitive to how it would look to welcome back a player once unquestionably the face of the franchise under these circumstances and following this prolonged legal saga.
While Peterson pled "no-contest" to a misdemeanor assault charge, that did not include any child abuse designations, the pictures of the wounds on the victim, his four-year old son, have been widely circulated on the Internet and Peterson never denied striking him repeatedly with a switch.
Peterson admitted to using marijuana to a court employee during one hearing and he is not in game shape, according to sources with knowledge of the situation, and has not been working out nearly to the degree he would have if he were playing. His marijuana use raises obvious red flags and, given his status as the greatest running back of his era, someone who ran for 2,000 yards not that long ago and demanded a significant part of the offensive snaps, there are concerns as well about how he might mesh with a young group of running backs who have been ascending. Source: CBS Sports


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IS@K Guest House
Real Reviews
Real reviews from fellow travellers
These are trusted reviews from guests who have actually stayed here. We hope you find them helpful.
Note: we only give a property a rating once it has received a minimum of 3 reviews.
- " I was very happy to stay in this hostel "
- 25 Oct 2014 kanwar Thailand
- " IS@K Guesthouse is a great place to be. The staff is always helpful, and we got to know some of the other guests. It's a 5 min. walk away from the subway, from where you can get basically anywhere you need. You can also hike directly from the hostel to the Seoul Namsam Tower, which I would recommend anyone to do. All in all a great experience. "
- 08 Oct 2014 Isak Denmark
- " Location good, about 10 minutes walk from metro, but the histel in 4/F without elevator, all the locks in bathroom and toilets are need repair, others ok. "
- 06 Oct 2014 Anonymous Hong Kong
- " IS@K Guest House is a great place to stay in Seoul. The staff is really friendly and very helpful. Excellent facilities and very chill atmosphere. "
- 29 Aug 2014 Anonymous USA
- " I enjoyed staying at IS@K Guest House! The staff is friendly and welcoming and the owner genuinely cares about his guests. Itaewon is a hotspot in Korea so the location is nice! Not too far off from the lively parts (about 5-10 min walk) but quiet enough for a good nights sleep. Lots of good bars and restaurants nearby. The facilities are small but I never had to wait in line for the shower or toilet. It's nice they provide complimentary toast and tea for the guests too! I'll definitely return! "
- 15 Aug 2014 Anonymous USA
- " As with previous stays with IS@K, the staff was friendly, helpful, and very attentive. They even accommodated some scheduling mistakes on my part. The facilities and rooms were clean and very accessible. The only issue was the noise from some of the clubs/bars that are next to the newer Annex that's closer to Itaewon-ro. On the Sat. night of our stay, the noise was really obnoxious, and lasted up until 2-3 am or so. Otherwise, IS@K was a great hostel, and we'll definitely return in the future. "
- 09 Aug 2014 Anonymous Canada
- " Genuinely one of the best hostel experiences of my travels thus far. It is a fairly generic hostel setup but the staff, atmosphere, value and people who were there during my 3 week stay made it far exceed a generic hostel. The free food section (predominantly toast but sometimes other things) was always welcome! Staff went well out of their way to help and have a good standard of english. If you need a place for 1-100 nights i would say pick IS@K and you'll not be disappointed! "
- 24 Jul 2014 Quintin England
- " The staff was very friendly and helpful! They were always available to help and if they were away from the desk they left a phone for travelers to use to talk them for help which was very nice since I was without a phone while traveling. Bathrooms were a little cramped if the hostel was full but it wasn't bad. The rooftop lounge area could have had a little more to it. It was just a couple chairs and minimal lighting which wasn't enough if you wanted to read anything. "
- 10 Jul 2014 Anonymous USA
- " Very good hostel in the heart of Seoul. Clean, with a nice TV and common room, yet very quiet in the sleeping areas. I just wished there were more bathroom facilities. "
- 10 Jul 2014 Anonymous Germany
- " Me and my friends were happy stay at Is@K guesthouse.The staff & the owner were very helpful and kind.The restrooms & the kitchen were very clean. The atmosphere also very good, it's like being home and we can borrow hanbook for taking picture. But it will be better if Is@K has elevator/lift due the location is at 4th floor and most of us already very tired travelling all day and bring heavy suitcase.The rooms were okay. Not too far from subway station. Close to money changer,restaurant,& shops. "
- 02 Jun 2014 Anonymous Indonesia


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Current performance process of many agencies
One-way communications between supervisor and employee:
Building blocks that demonstrate agency becoming performance oriented:
Effective performance management system
Two-way communications between supervisor and employee:
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Steve Kelman considers the costs of corruption in Mexico, China, and most developing countries -- and argues that Americans should keep their own government troubles in perspective.
Agency leaders must proactively invest time, energy and resources to shape the future rather than reactively wait for change to happen.
Meet 24 men and women who are driving key changes in federal IT -- and shaping up as the community's likely leaders of tomorrow.
GSA's administrator talks with FCW about short-term hiring, long-term planning and Robert Frost.
Without a future vision and an appetite for risk, reforms lead down a rabbit hole. There is a better way.
VA's top tech official says he is balancing risks while trying to keep the department's online services open for business.
After five years on the job, the founding director of the Office of Government Information Services believes that a deeper understanding and acceptance of FOIA is seeping into the federal government.
The September attack, made public Nov. 10, potentially puts customer and employee personal information at risk, including addresses, Social Security numbers and emails.
The General Services Administration's Matthew Goodrich predicts more agency-driven authorizations and previews a new two-year road map.
What a shock. Someone who understands working for a US Federal Agency. We find it's the "Negotiation and agreement" part that usually breaks. Local research shows it breaks at executive level first and gets worse as the breakage cascades down through the organisation. Research data available at the Performance Management Institute of Australia website. Keep up the great communications. e.g. only 10.8% of axecutives have received performance training at any time during their lifetimes ! Small wonder the process breaks so high up.
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EMP--now what?
NYT article:
I have to say I'm shocked. I love EMP (both pre-grid and with the grid), but this all just seems strange to me... Maybe I just don't get it. It just seems like an odd thing to do. (Particularly quite soon after releasing a cookbook.)
I can just see the black and white canapes served on smoking rocks set upon on lavender scented pillows and headphones with a soundtrack of chirping birds. The problem with such gimmickry is that it's so infantilizing, as if the chef is trying to entertain a five year old. There's no need to change anything afaic.
re: peter j
While it's premature to judge EMP. hiring a magician to develop the dessert course does seem to be an idea copied from Alinea.
re: Scott_C
Who did Alinea hire?
And, um, if we're really splitting hairs here then didn't Alinea copy Adria?
re: Scott_C
Must have been something that originated in the midwest, my husband remembers tableside magicians at Johnny Hartman's restaurant in Davenport, IA in the late 50's...this whole thing strikes me as way off the rails.
re: ellenost
"The grid menu will remain, but it will now be blended with a tasting menu of about a dozen dishes. The $195 price will be the same as for the restaurant's current tasting menu, but a $125 option will no longer be available."
So I'm guessing they'll let you choose a few of the dishes on the tasting but everyone has to get the tasting? And it'll be the same menu for lunch & dinner.
"The changes are daring for Eleven Madison Park, which has worked so long to reach its perch and where the new marathon meal will become the only option — even at lunch."
re: kathryn
So it sounds like I'll be more frequently dining at The NoMad and saving EMP for only very special occasions. What a shame--used to love going to EMP on a regular basis just for a nice dinner out. EMP has now moved into the Per Se stratosphere where I'll probably dine there once every few years. I'll miss them.
re: ellenost
I'm wondering if they'll keep the a la carte in the bar area for dinner. Kind of like Per Se's lounge.
re: kathryn
I heard the physical bar area will not change and if I understood the conversation I believe the menu in the bar will still exist post format change.
re: ellenost
Ellen, when I first read that, I thought that was the idea. I agree—it is a shame. Per Se was once in a blue moon, whereas EMP still felt approachable for a (very) nice dinner out. This current iteration doesn't seem that way.
re: loratliff
My guess is they feel they have the casual covered with Nomad so they want to use EMP as a place to experiment and push their craft. I wish them well.
From the article:
"Will the transformation delight customers, or alienate them by seeming gimmicky? "
I wrote off EMP after my one experience with the "grid" (after many great meals in the original format), so it doesn't matter as far as I am concerned, but this new plan sounds truly ridiculous.
re: Cheeryvisage
I don't see how the "Grid" menu is (was) any different than any other four-course prix fixe. The only difference was that at EMP, you could ask about different preparations. Seems a silly thing to be a fan / not a fan of, it was about as relevant to the meal itself as what font they used.
re: sgordon
I'm not a fan of that font. ;-) Overrated and overpriced.
re: sgordon
Honestly, I'm the type who does all the research about the menu beforehand and already knows what to order going in. EMP's grid menu throws all that out of the window. I don't appreciate not knowing what's on the menu and having to play the "coax more details out of the server" game.
re: Cheeryvisage
Agreed, and our server was not at all helpful in explaining it or offering choices. She was really pushing us to just be surprised.
re: rrems
I never let Chef "surprise" me. I always asked for a detailed description of each dish that I was possibly interested in trying. The grid was wasted on me since I always requested detail. All of the servers that have taken care of me have always been extremely gracious in providing all of the requested detail.
re: ellenost
...must be difficult dining at Ko, then.
re: uhockey
When I used "Chef" I was referring to Chef Humm. I've enjoyed the surprise of the menu at Ko for more than 4 years.
re: ellenost
Not trying to be difficult, but I find this perplexing - you're willing to "trust" whichever random chef Chang has on the line that night to "surprise" you, but not willing to allow a decidedly more celebrated and talented chef the same opportunity?
re: Cheeryvisage
...then I guess the entire concept of a "Chef's tasting" that varies day to day is lost on you anyhow.
re: uhockey
What? I was talking about the prix fixe, not the tasting menu (which doesn't use the grid).
re: Cheeryvisage
The tasting borrows directly from the grid.
What I meant was, if you like the concept of pre-choosing everything before you arrive then I have to imagine a Chef's Tasting Menu is probably never right for you, just like the concept at EMP where you choose an ingredient and Humm prepares it however he likes.
re: uhockey
No, I in fact enjoy chef's tasting menus when I'm in the mood for it. But I'm not in the mood for tasting menus all the time, therefore I order prix fixe or a la carte instead. And this is why I don't appreciate getting something tasting menu-ish (unknown ingredients/dishes) when I order prix fixe.
re: uhockey
But Chef Humm DOESN'T prepare the dish "however he likes", if by "however he likes" you mean to imply improvisation based on momentary whim.
It is clear that, for each dish on the grid, there is a default preparation. Which everybody who orders the dish gets. Just like at restaurants with normal menus. It's just that at EMP, they don't tell you what that preparation is (unless you ask).
(To be sure, details might change based on daily availability of ingredients. Again, just like at restaurants with normal menus.)
I'll speak up from the alternative view point - these guys haven't failed yet, and $195 hardly matches Per Se's $295 price tag.
EMP has been an ambitious project from the day Humm started there - they're taking a gamble and shooting for the stars. I wish them well and will certainly put it on my agenda for visit #4 the next time I'm in town.
re: uhockey
Per Se is service included but not tax, right?
re: kathryn
Correct. Plus the Foie supplement of $40.
I'm not saying EMP is on the level of Per Se - I love EMP but find Per Se to be a superior restaurant - but what I'm saying is that Michelin, the Times, and (slowly but surely) S.Peligrino consider them both to be superior restaurants. In addition, as good as Per Se is, EMP has truly become "NEW YORK" - a slow progression of Will and Daniel truly embracing the culture and heritage of New York.
If a friend with unlimited funds was going to New York and asked me what the BEST meal in New York was, I'd say Per Se for the $550 Extended Tasting. If someone asked me what the most memorable New York 'experience' meal was, I'd likely say Eleven Madison Park.......and if they didn't have unlimited funds, I'd be hard pressed to choose between EMP's tasting or Per Se's tasting.
re: uhockey
+1. Well said.
re: tpigeon
I remain stunned at the backlash they continue to get.
Back when they were essentially giving away Michelin 3* food and service (my first visit in 2008) all people did was complain that the restaurant was underrated.
Then the restaurant got 'rated' and continued to have a substantially underpriced lunch deal and people still said they needed more stars.
Next they really change things up - go to the 'grid' - which really wasn't all that different from prior (and a bit gimmicky, imo, since the dishes did not vary from table to table,) they up the ante in amuses, mignardises, and Humm's food evolves to an even greater degree - plus they get 4 stars from the Times and 3* from Michelin - and all people do is complain about the grid.
Now they come up with this new concept and without even trying it people want to hate it, critique the price point, etc.
It is a special restaurant. It is a great restaurant. It is cheaper than Per Se, Masa, Brooklyn Fare, Meadowood, French Laundry, Robuchon, and Alinea.......all 3*s, as well, and it continues to evolve.
re: uhockey
<they up the ante in amuses, mignardises>
No they did not. Back in the old days before the "grid" I got more amuses and mignardises than after. The trick is that instead of serving one plate of canapes they divided it up and served several plates in succession, but overall there was less than there used to be.
re: uhockey
What you just outlined is confusion for many casual visitors. Unless you go yearly, it depicts a lack of consistency - not in food quality, or service - but approach.
They've gone from affordable bargain sleeper to highly rated big splurge. They've gone from finessed classic, with some inventiveness to puns, and gastronomy.
re: sugartoof
They aren't a "causal restaurant" anymore. They are a destination restaurant. El Bulli didn't start out as it ended, either.
re: uhockey
They were always a destination restaurant, now they want to become an event. A backlash is natural.
There are still people talking about their signature duck dishes from the old incarnation. Who can keep up?
re: sugartoof
They were not a "destination" until they got the 3* from Michelin. Whether people like it or not, the pull of those stars to the European/Asian tourist is HUGE.
People who want "EMP-lite" now have Nomad which is certainly closer to EMP than Bouchon is to Per Se.
Besides - at ~$200 pp after beverages, tax, and tip (Even before this change) I WANT my meal to be the 'event' of the day/night.
re: uhockey
"They were not a "destination" until they got the 3* from Michelin. "
Nonsense. They've been the a Chow favorite since Humm arrived, and at least since their 4 stars from the New York Times.
Chowhounders have been recommending it as the standard destination for special occasions, proposals, business meetings, splurges, bargain lunches, and everything in between since it was a Danny Meyer, ala carte affair.
re: sugartoof
Yeah. "Destination" doesn't mean that people from Hong Kong go there.
"Destination" means that people from, say, the Upper West Side go there.
re: Sneakeater
Right..or both, as was the case of EMP since it opened.
re: Sneakeater
You and I both know that is incorrect.
re: uhockey
Thank you for writing this, uhockey, I couldn't agree more.
Essentially it is theatrics. Story-telling, drama, history has always been part of cuisine, at all levels of dining. For EMP potentially this could become a big tourist draw (either the well-traveled, or those who are passionate about food). If this drives away regular dining, so be it.
I am reminded of the nytimes article on Per Se pointing out that a significant part of its revenue has been from expense account / corporate dining. If more people go to these places really to care about *food*, that is a beautiful thing.
re: calf
re: cambridgedoctpr
EMP is not one of Danny's places any more. he sold out to Humm a couple of years ago...thus the changes
re: rudysmom
Being a SA here. It was actually November 10 2011 when the sale was final, I only remember because we were there when they made the annoucement. They've come a longggg way in under a year.
re: cambridgedoctpr
Just FYI, EMP is no longer a Danny Meyer place.
re: plf515
Mmm hmm, I agree.
I, for one, am really looking forward to this. I think it's exciting, bold and daring and it could work out great or fall flat on its face. Still, just the thought that a restaurant such as EMP would think to do something like this elevates them in my mind.
Then again, I've always found the restaurant's ambiance to be pleasant but deathly dull. It can use some livening up.
re: germanchris
My thoughts exactly
re: Spiritchaser
Or Alinea in NYC. Looking at their "competition" in the top ten restaurants in the world in the San Pellegrino list, I can see why maybe they're changing things up.
re: kathryn
Agreed. In anything, survivors are the things that know how and when to adapt.
re: Spiritchaser
Nicely stated.
And I still don't see them moving that far towards 'mg' - having dined at Alinea 3 times I never see Humm's cuisine moving that way, he is too organic of a chef - his use of vegetables simply too refined to go that far into the realm of 'food science.'
Alinea is like nowhere else in the US - possibly nowhere else in the world. EMP is closer to the lineage of the French Laundry, Robuchons, etc of the world - though an entirely distinct entity. If they want to add a few 'tricks' I'm all for it and given the fact that they have been evolving since day one I imagine they'll do alright regardless of what any of us Chowhounders think.
re: uhockey
I see a similarity to Achatz's work in terms of playfulness and theatricality. Dishes where he next course is hidden under the previous course. Containers full of smoke or other scented air. Objects that don't look like food at first being placed on the table. Liquid nitrogen cocktails.
I'm looking forward to seeing how EMP evolves.
re: kathryn
I had a lovely corn soup at The Modern Restaurant, with hickory smoke under the dome that really added to the experience. It was just done, not trumpeted about.
Glass dome full of smoke? Blast of sea mist from a tabletop clambake?
They've already been doing a lot of the stuff referenced in the article. The tasting menu, I felt, was already very New York-centric (black and white cookies? NY style cheesecake?), so to me this concept doesn't really seem like much of a reach. I never ordered off the grid so I can't speak to that. I don't think this will deter me from going back.
re: gourmandish
Right, I've already expeirenced several of the "new" dishes (which were excellent) and will of course give the new format at least one go before passing judgement, The real shame is the end of the (relatively) bargain priced lunch option.
re: Spiritchaser
Really wish we were able to go before the change. $200 for lunch is really out there.
re: DaisyM
You have until Labor Day : )
re: Spiritchaser
I agree. I am going this Friday for lunch and it will probably be my last time. By removing the $74 four-course lunch and leaving only the $195 option (which admittedly offers a greater range and number of courses) they may well exclude a lot of people like me who have two hours to enjoy eating great food at a great price.
re: jewelin
The $74 already excluded a lot of regulars as it was, obviously.
I think the reason there's so much ill will here is that the Grid turned out to be nothing more than a silly gimmick that was no different from what any top restaurant would do -- they all will change preparations for you if you ask them to -- but which misled naive diners into thinking that each dish was tailored to their unique tastes (somehow magically intuited by the kitchen), while saddling less naive diners with the cumbersome task of interrogating their server as to the contents and manner of preparation of each dish. (Remember the famous CH post in which some outraged diner claimed he was defrauded because the "Lobster" turned out to be a pasta dish?)
The Grid was such an obvious publicity play that it's hard to see this new iteration of the menu as anything different.
I like EMP a lot, and I wish Chef Humm and Will Guidara nothing but success. I know I'm going to go try this new menu. But it seems transparent to me.
re: Sneakeater
Agreed. I do find it curious that Humm would rather imitate other chefs' concepts than come up with his own. It sounds like he just wants to move up the S. Pellegrino rankings by imitating the styles of the restaurants ranked above EMP.
re: H Manning
What's curious to me is he chose to do it in EMP rather than open a new restaurant, or stick it in Nomad. It's created a void in the NY dining scene.
re: H Manning
Who - precisely - is he immitating by tailoring his presentation to be even more a tribute to The Big Apple?
re: H Manning
Which other restaurant that you have been to, currently ranked above, EMP, is he trying to imitate and how? If anything, this seems like an attempt to separate EMP from the masses.
--edit: uhockey beat me to it.--
For a time, perhaps a year or two, Eleven Madison Park was amongst the best deals in New York. For $125, diners received four 'courses' and any number of amuses and interstitials, served with Meyer's blend of professionalism and warmth. And by 2011, one was clearly dining on multi-Michelin star cuisine, no matter what the red guides said.
After Michelin's confirmation of EMP's 3-star quality, what was there to aim for? Both Humm and Guidara are very young. Some chefs branch out, and we saw Made Nice open The NoMad, which made me worry just a bit for EMP. But now it's clear that Humm and Guidara want to be named in the same breath as Adrià, Blumenthal, Achatz... Can I begrudge them their ambition or audacity?
I appreciate a bit of theatre when dining at this level, and I've always enjoyed EMP's tableside productions -- the 'egg cream', the siphon coffee service, the tea ceremony. But aside from the duck, most of the 'show' has been confined to the extras. Am I worried? Yes. Will I miss the fantastic bargain of the $125 menu? Certainly. Is EMP becoming a restaurant for the globalising elite rather than humble local foodies? I'm afraid so.
The direction suggested by the -Times- article sounds rather risky. My great hope is that, as Uhockey remarked, EMP remains -New York-, that whatever story they try to tell unites drama with history and place and, of course, excellent food. The EMP that was an upmarket brasserie is long gone. Now, perhaps, we will have to bid farewell to the Eleven Madison Park many of us loved. What comes next may be fantastic, but something may be lost as well. In any case, I wish them good luck.
re: Winterpool
Besides consulting with Kenneth Jackson, Humm has been reading 'a lot of New York food history, dishes that were invented in the city'.
It was fascinating to learn how, owing to the financial crisis, EMP nearly came a cropper in its attempt to become a top restaurant. Bruni's 4-star review saved them [I can only imagine what Meyer must have been saying to them in those crucial months].
Also I hadn't realised Humm was originally set to become a professional cyclist! Talk about your Plan Bs...
re: Winterpool
So far his take on "New York" appears to be of the Broadway or Vegas variety. We're talking about really obvious Brooklyn Diner choices, done cartoonishly upscale.
re: sugartoof
Really? I have found things like the egg cream, appetizing platter, black and white cookies, etc. quite delightful. Not to mention the locally-brewed beers and classic new york cocktails, which seem far from "cartoonish." This thread reminds me of the classic line from Wayne's World.
But, alas, I also like Broadway.
re: nmprisons
You're welcome to like what you like, I'm suggesting it's bordering on corny despite the technique, and price point. It's not really New York, it's just exploiting NY iconography.
To me, it's conceptually no more valid than making a gummy candy to look like a "pizza by the slice"?
re: sugartoof
what is "really new york"?
re: nmprisons
Read the forum. It's many things, but it's not a caricature.
re: Winterpool
Nicely stated.
For a long time, I'd told people that my favorite restaurant in NYC was Eleven Madison Park while the best restaurant in NYC was still Per Se. To me, Per Se was the more polished and complete restaurant. It knew exactly what it wanted to do, how it wanted to do it, and executed it to perfection. But what stood out to me about EMP was that it was always pushing and evolving. This caused a new sense of giddiness (and slight apprehension) with every new visit. I consider this move them continuing in the same fashion as they always have and keeping all of us on edge. But in the end, I trust that the quality of the food and the grandeur of the experience will still be there.
re: fooder
Nicely said.
re: fooder
Yes, what fooder said...
Excitement comes in all forms. You can look up at a roller coaster and be terrified you are going to get on it but still be excited, you can wait for the curtain to go up on a new play with your favorite actor and be excited, same can be said for me and EMP, okay, it's going to change, maybe after experiencing it I won't like it (doubtful) but it's still really exciting that it's changing.
Critics [including Ryan Sutton and Adam Platt] weigh in on the changes at EMP.
I went last night, and they were doing some of the new "stuff" - for example, I got the on-table-clam-bake thing. The host said they want to bring the sounds and smell of a NY beach clam bake to your table or something like that.
Other tables were given a dome of smoke, which when uncovered unleashes a BBQ-like aroma, which you can smell from a few tables away (and you can see the smoke pluming up). At first whiff it smells great. After that, I started thinking "ah, another table got the smoke dome..."
I found this tacky, and it distracted me from the best parts of EMP - the food, the service, the subdued elegance of the room - and made it feel sort of... whimsical.
Just my humble....
re: jerico
...they've been doing the clambake for ~year and the appetizing for at least 3 months...
re: uhockey
Let me ask you a question in light the menu changes which a number of people regard as gimmicky. You go to see a magician and as part of his act he saws a woman in half. It's a great trick, but how many times would you pay to see it again?
re: Bob Martinez
My guess would be that the menu/tricks will continue to change regularly - just as it always has. I think I'm missing the point of this question. I wouldn't go to any restaurant where the menu never changes more than once.
re: uhockey
Where do we draw the line? Harry Potter themed dishes that you eat with magic wands while sitting on broomsticks? Dressing the servers as ninjas? A space theme like Mars 2112?
re: Bob Martinez
Where do we draw the line? Monkeys as servers.
Wait, they have that in Japan (and actually I've heard the food there is pretty good).
I agree though. Heston Blumenthal does the same thing with an iPod and the sounds of the ocean. I don't mind when it actually adds to the food experience but I think most of these are just gimmicks. I don't think I would ever appreciate a card trick at a fine dining restaurant.
re: uhockey
"I wouldn't go to any restaurant where the menu never changes more than once."
Actually, I'm beginning to understand. You're viewing EMP like a tourist might view the Broadway theater that's showing Phantom of the Opera. Once you've seen it there's no reason to go back until they start running the Lion King.
re: Bob Martinez
Such things sell. At Alinea, every course is a gimmick, or divine inspiration, depending on your POV.
re: Riverman500
Or as I found Alinea: 50% gimmick and 50% divine inspiration. I expect EMP to do much better.
re: Riverman500
You have a point. However, what I still carry in my mind from my dinner at Alinea almost a year ago were the magnificent flavors and the wonderful service. Those more than the technology.
re: Bob Martinez
Oh come on. There exists a balance, and it is attainable. There are movies and music that are highly repeatable, and the greatest of these works are regarded as timeless.
Just because an experience is mostly fixed doesn't mean it's not worth repeating. Yet just because it varies to some extent doesn't mean it is worth repeating.
I say, give them the benefit of the doubt. Let them screw up if need be; the NYC dining scene is too conservative—just look at how the International-Haute Cuisine set dominates these discussion boards. (To compare, I think in Asian cities with strong food cultures covering all economic brackets, that would be quite unacceptable.) The city will turn out the better for it, and I'm kinda awed that these people have the guts to follow their own ideas.
re: Sneakeater
Well I think there's more to it. For instance literature and poetry are abound with their equivalent of magic tricks. From the other angle, Penn and Teller have several acts watchable on YouTube that are poetic and "haute", from an artistic point of view.
re: calf
The sheer failure of molecular cuisine in New York speaks volumes to the uptight diners in The Big Apple. For the purported (not that I'm really disagreeing) best dining city in America the lack of outside-the-box thinking is often shocking to me.
re: Bob Martinez
"Tourist restaurant," Bob.
You've heard that before.
re: Bob Martinez
No, I'm viewing EMP like a Michelin 3* establishment.
Per Se serves dishes in smoking vessels. Alinea serves on aerated pillows. Meadowood serves items on burning hay.
How is the clam bake or appetizing any different from fileting a Dover Sole tableside or making Bananas Foster? It is a presentation - no more and no less. It is interaction with the kitchen and the chef/owner's personality.
re: uhockey
The difference? A banana foster is a banana foster. The presentation, cooking it tableside doesn't represent a reinvention, or deconstruction, let alone whimsical showbiz version of preparation. EMP on the other hand would be serving an iced banana foster for their scallop preparation.
re: sugartoof
...they can't just make the Banana Foster in the kitchen and bring it out?
I mean, God forbid EMP do something tableside - like the 10 minute Siphon prep (could be done in kitchen) or the Egg Creams (could also be done in kitchen.)
Those crazy kids - gonna go and ruin their super-serious stick-up-their-butt service.
re: uhockey
Yeah, sure the staff will be leaving in droves because they will be required to show some personality.
Bottom line for me is this; call it schtick, gimmick, cutting edge, revolutionary, evolutinary, I really don't care, to this day The Fat Duck in all it's glory and whimsy still ranks as probably the greatest dining experience we've had. It was part incredible food, part incredible service, part atmosphere, part presentation. I for one am EXTREMLY excited to see what EMP has in store for us.
People that have already made up the minds about EMP making a wrong move are the same people that, IMO, would hate when a singer changes their style because they "like the older stuff" better.
re: Spiritchaser
Not that anyone cares, but I want to make clear that I'm looking forward to trying the new EMP. Just because I'm skeptical doesn't mean I won't give it a fair shake. I WANT to like it. I LIKE having fun.
But don't you think it's strange that someone who used to be pretty classic suddenly decides he's going to be Heston Blumenthal? (Not that there are any card tricks at the Fat Duck, as far as I know.)
re: Sneakeater
This hasn't been sudden by any stretch of the imagination. While he's not, say, Dufresne or something (he's not as adventurous in terms of flavor pairings, for one) he's definitely had one foot in the door of modern techniques and presentation for quite some time now.
re: uhockey
uhockey, if we are ever in the same city together, i would love to share a meal.
re: uhockey
"I mean, God forbid EMP do something tableside "
Is that really what you're taking away from this? It's the preparation, and approach that's being questioned, not whether they do it tableside. The black and white cookies aren't any less of a high brow Vegas/Epcot send up of New York because they "bake" them in the kitchen.
re: sugartoof
i just don't understand this response. the cookies (especially the savory one) are also really freaking good.
it doesn't matter much to me whether they are a high brow version, an epcot center version, or a bastardized version of some quintessential nyc dish. they taste good and are fun to eat. that is enough for me.
re: nmprisons
nm - I agree, maybe a lot of this is lost on me but what is the hang up with people hating on the idea of a salute to NYC?
re: Spiritchaser
I don't know. It's weird though. My grandfather owned a pharmacy way back when. My mom, as a young girl, would go and get stuff like egg creams. She hadn't had one in decades before I took her to EMP. She absolutely loved it. Talks about it to this day. Was the thing precisely like the one her father once made? Not at all. But that didn't keep her from enjoying both the dish and the experience of having it made table side.
I am certainly not too educated, too cool, too proper, too prudish, or too whatever to enjoy the food and the show. But, to each his/her own.
re: nmprisons
nmprisons, not to say the egg cream at emp wasn't the best egg cream in new york, but i would encourage you to take your mother to 2nd ave. gem spa and get the real thing. if not there, farmacy in brooklyn.
re: nmprisons
We ate at EMP last month and were treated to a Colony cocktail made in-kitchen using liquid nitrogen. I didn't find it distracting at all, the timing of it gave a nice pause the parade of dished - and has probably been the single most talked about part of the meal.
I think having too many of these "theatrical" dishes could be distracting, but as long as they're done in moderation - or in a way that compliments the flow of the meal - I'm fine with them.
re: nmprisons
A theme meal will provoke strong responses, and when it's exploiting a city like New York that is trying hard to hold on to it's real culture, it's treading on the offensive.
Ultimately, it's great you like the taste of it. I'm sure there are bakeries that can make you an edible taxi cab shaped cake for a birthday that will taste great too.
re: sugartoof
actually, my wife once made me a cake shaped like a yellow cab. it was delicious, though she cooks for a living. i didn't realize that each bite caused an unseen existential crisis for the city and its residents. oops.
also, i just don't understand what you mean by "exploiting" the city and hurting its "real culture." it implies denigration, but EMP is paying homage. great cities are vibrant, living things that change, adapt, evolve, and grow. don't be scared, it will be alright.
re: nmprisons
Sorry, but they're paying homage to vibrant thriving traditions, they're taking experiences many New Yorkers haven't experienced first hand...appetizing...a proper egg cream...and they are making a rich man's theme park by creating experiment send ups of said traditions. That's not growth,. It's actually rather crass.
re: sugartoof
I almost never agree with what sugartoof says.
But I agree with this.
re: Sneakeater
I do too. As a visitor to New York I quite enjoyed the emphasis on local ingredients and traditions. Even if they're a bit theatrical in their presentation, I think their heart is in the right place.
Per Se on the other hand seemed to be extremely California heavy in their list of purveyors. I was a bit sad to see so many things from home, even if they are great.
re: elevate
? You're going to fault a restaurant from sourcing from their own garden ?
It would be illogical to have Per Se sourcing from one place and The French Laundry from another when Keller has gone through so much effort to assure he gets the best of what every supplier has to offer. There are wines, cheeses, cuts of meat, eggs, and vegetables that literally sell to no one but TKRG - it would be foolish for him to not exploit those supply chains.
re: uhockey
I'm sure when they were sourcing products for The French Laundry there was some bias towards California - and that's fine. One would expect to see local ingredients showcased when eating there.
But I felt that same expectation should apply to Per Se. I'm sure TKRG would have no problem filling out their list of suppliers if they chose to do so, without compromising their standards.
re: Sneakeater
...so for a restaurant to truly embrace the traditions of New York - even if they are refining them - is somehow a bad thing? I don't know.....especially when the main complaint that many people have about Per Se, or Daniel, or other 'fine dining' places in other cities is that "it could be a French Restaurant anywhere in the United States."
re: uhockey
One of the only things I remember a chef saying is from TK - "If you have better product than I do, you can be a better chef than me. I guess you can't blame him for using his best and most trusted suppliers.
Side: I think this is one thing that prevents most home chefs from being able to create high quality food. Home chefs will easily spend $60 on a bottle of wine but won't spend that same $60 on a bottle of olive oil which will last much much longer (or other ingredients which are more expensive than normal)
Another place where I see people be cheap is on items that are not the main part of the dish. I see people at my grocery stores trying to save $2 on a 10lb bag of rice by buying cheaper varieties which are far inferior to the more expensive variety. That $2 - this $2 works out to about 2-3 cents per meal.
Sorry for the rant but I've had this on my mind for a long time.
re: quddous
Well said.
re: uhockey
If a chef who grew up in New York started serving egg creams at a haute restaurant, I'd think that was a silly gimmick, too. It would at best be marginally less contrived.
Note how different this is from Wylie Dufresne's playful riffs on New York vernacular food. Done without fanfare -- without waiters announcing, "this is our tribute to the everything bagel." Just as a feature of his style of cooking.
re: Sneakeater
Another side note while we are talking about EMP, I recently emailed them asking if the lunch and dinner tasting menu differed:
"Thank you for your email. Our tasting menus for both lunch and dinner are exactly the same."


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OUR SKU # VIM1251Farm Group Cow and Sheep by Yuko Lau Framed Art is also sometimes listed under the following manufacturer numbers: 447955S61 / 447955S61:BEE,CW,BKW, 447955S61 / 447955S61:BEE,CW,WTW, 447955S61 / 447955S61:BLK,CW,BKW, 447955S61 / 447955S61:BLK,CW,WTW, 447955S61 / 447955S61:GLD,CW,BKW, 447955S61 / 447955S61:GLD,CW,WTW, 447955S61 / 447955S61:MAH,CW,BKW, 447955S61 / 447955S61:MAH,CW,WTW, 447955S61 / 447955S61:MPL,CW,BKW, 447955S61 / 447955S61:MPL,CW,WTW


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Power cuts are back with Michelle's style-savvy bob
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According to The Wall Street Journal, former NBA player Yao Ming "is an unlikely connoisseur and a trailblazer on the Chinese wine scene." [WSJ]
An investor in Madea vodka, which has a WiFi-capable, electronically powered illuminated display, is suing the founders, saying they pocketed his $7.5 million investment in the brand. [Page Six/NYP]
The rising price of peanut butter is causing big problems for the country's food banks. [WP]
More and more Russian artists and socialites are investing in Moscow restaurants, making celebrity restaurants a "confirmed Russian fad." [Toronto Sun]
Violence broke out at a Washington, D.C., restaurant over the weekend. One person died from gunshot wounds and five others were injured. [WP]
It's apparently illegal for bartenders in Iowa to make their own bitters, but one restaurateur is fighting to get the law changed. [Eastern Iowa Life]


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|Interfaith Trip Helps Us Discover Our Own Faith
|Community News - Community News
|Written by Sadaf Qureishi, Muslim Link Contributing Writer
|Sunday, 16 December 2012 08:43
Participants like Khalid Kabbara (left) and AbuNasir Sut (right) who took part in the interfaith trip to Tennessee say they not only learned about other faiths, but they also found a greater appreciation for their own. Photo courtesy of the author.
[Sadaf Qureishsi is a student at the Georgetown University School of Medicine. Sadaf is a resident of Washington, D.C. where she spent the last four years as an undergraduate at Georgetown. She took this journey with Imam Yahya Hendi and the Georgetown Muslim Chaplaincy for interfaith relief efforts after Hurricane Sandy. These are her reflections. --- TML]
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|First Hijrah Annual Community Dinner
Sat, Nov 29th, @4:00pm - 10:00PM
|Youth Sisters Halaqa at Maryum Islamic Center
Sun, Nov 30th, @11:00am - 01:00AM
|Islamic Leadership and Khilafa
Wed, Dec 3rd, @6:00pm - 08:00PM
|Masjid Al-Ihsan Annual Fund Raising Banquet
Sat, Dec 6th, @5:00pm - 08:00PM
|ICNA Relief Community Banquet Dinner
Sat, Dec 6th, @6:00pm - 09:00PM
|Jaam'i Masjid Fundraising Dinner
Sat, Dec 13th
| Dar-us-Salaam Annual Fundraising Dinner and Family Night
Sun, Dec 14th


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Kenneth Cole New York Shiloh JacketSKU: #8330574
Product Information
- Kenneth Cole New York Size Guide
- Achieve a polished and chic look in this modern Kenneth Cole New York™ blazer.
- Notched lapel.
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- Long sleeves sport three-button cuffs.
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- 100% polyester.
- Machine wash cold, tumble dry low.
- Imported.
- Measurements:
- Length: 36 in
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- Product measurements were taken using size 4. Please note that measurements may vary by size.
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appetizer, august, autumn, board, brown, cheese, cook, country, countryside, cut, cutting, dessert, dinner, ewe, fall, farm, farmer, fat, food, golden, italian, italy, knife, life, marble, meal, milk, organic, pear, pecorino, picnic, platter, red, restaurant, september, sheep, sheepsmilk, snack, speciality, specialty, still, summer, table, tray, tuscan, tuscany, wood, wooden
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Added Apr 9, 2013
by tailorstack
North Sydney, Au...
I made this dress as an entry for the Tessuti Gridlock competition. The fabric was a requirement for the comp but you could make any garment. I started with BurdaStyle pattern 02/2011 Dress with gathered rectangle skirt and cap sleeves #101. I reduced the gathers, added pockets, changed bust darts to princess seams made singlet straps and keyhole back.
Check out more on my blog – http://racheltaylor.com.au/tailors-tack/tessuti-gridlock-entry
Apr 10, 2013, 09.54 AMby toupinette
very nice! i love it!
Apr 11, 2013, 02.38 AMby tailorstack
Apr 9, 2013, 05.30 PMby liliv-1
Very nice variation, I like very much how you changed the shoulders and the back! This pattern is so versatile and every dress based on it looks one of a kind!
Apr 11, 2013, 02.38 AMby tailorstack
I know I already have another 2 dresses I want to make off this pattern. Its definitely a good one to have in the library.
Apr 9, 2013, 04.37 PMby Mary Athey
this is gorgeous and so well made x
Apr 11, 2013, 02.37 AMby tailorstack
Apr 9, 2013, 02.35 PMby lentretemps
I love this dress and the details on the back. Beautiful fabric :)
Apr 11, 2013, 02.36 AMby tailorstack
Thank you.
Apr 9, 2013, 11.53 AMby kisses
Nice fabric
Apr 11, 2013, 02.36 AMby tailorstack
Quite nice to work with too
Add to Favorites 4 people added it
As an early special Black Friday promotion you can now enroll in the course ($80 value) for $49.99!
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Baron Final Answer
- Words: Twisted Individual
- Label: Baron Inc.
This one's the nuts-I wanted this for Grid but the tight arse wouldn't let me 'ave it. Grimier than "The Way It Was," bouncier than "Nosher," it's gonna be bigger than anything Baron's done yet. It makes you nod your head, stomp your feet, laugh and then shit your pants. It starts off with a spooky intro and drops into typical Baron madness before dropping again into some old skool ruff-in-the-jungle bizzness. Massive.
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Sinkhole opens up in Palmer Twp., catches truck
Published On: May 23 2013 08:02:41 AM CDT
Updated On: May 23 2013 04:25:38 PM CDT
Updated On: May 23 2013 04:25:38 PM CDT
One local truck crew was a little late on their delivery in Northampton County on Thursday.
A sinkhole opened beneath a Lowe's truck in front of 2342 Northwood Ave. in Palmer Township. No one was hurt.
Northwood Avenue, between Van Buren and Tatamy roads, is expected to remain closed for the next few days, PennDOT said.
In the meantime, traffic is being detoured onto Tatamy Road, Park Avenue, Route 248 and Van Buren Road.
The area has been plagued by sinkholes in the past.
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City's "ugly" Christmas tree causes controversy
Police asking for help to find missing Northampton woman
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Local residents urged to be on alert for high levels of deadly gas
Suspect arraigned morning after stabbing incident
Lafayette pounds Lehigh in 150th meeting, 27-7


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retaining wallSyllabification: re·tain·ing wall
Definition of retaining wall in English:
A wall that holds back earth or water.
Example sentences
- Tom and his engineer, Jay Taylor, came up with a design that uses a series of giant trusses anchored into massive concrete retaining walls and the sea wall itself.
- On the north side, a retaining wall wraps protectively around the chapel, diverting water that undermined the foundations of the original church.
- The room's eastern wall is a single-faced retaining wall supporting dense stone fill behind it on the east.
Definition of retaining wall in:
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Word of the day prepotent
Pronunciation: ˌprēˈpōtnt
greater than others in power or influence


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|Search | About | Preferences | Interact | Help
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by Cooper, James Fenimore
Publisher:Signet Classics
Excerpt: ... he didn't tell me himself. You've screened and hidden the boy." "Leave mother out of it," Davey said. "Davey!" she besought him. "It's all right, mother," he turned from her, impatiently. "We've got to have this out now and be done with it. I'm not going on as I have done. This is what I've got to say." He eyed Donald Cameron squarely. "Since I left school four years ago, I've worked on this place
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Christine & Mike decided to do their wedding differently. They really wanted to get married standing beside a lake but, in order for them to do that they would have to pair down the number of wedding guests. That seems a little unfair and is something a lot of bride/grooms deal with. Their solution was to get married lakeside in Muskoka on Friday with 30 of closest friends and family and then celebrate with everyone back home in the GTA on Saturday. The day started out as gorgeous but was threatening a storm. As we neared Gravenhurst the sky became black and then it proceeded to pour rain and hail. I haven't seen a storm this intense in quite awhile. We were worried as we continued up the highway. Once we arrived it looked ominous but Christine and Mike really wanted to get married outside by the lake. As that is what this whole wedding plan was about. Amazingly the sky started to get lighter and the sun came out. The ceremony started & finished and we continued to photograph the couple and parents outside until the sky started to darken once again and then we felt the first drops of the second round of the storm. One favorite part of the day was Christine's father speech- he tricked everyone to gather on the other side of the table so he could grab a selfie. Too funny!
The Heidman family all in one place. Last time this happened was 7 or more years ago. We got the chance to photograph them all together this August at the family home. We last photographed at the Heidman home in January for Sandi's and Toms Winter wedding.
Here at Visual Roots we have never done mini-sessions. This year I really wanted to see those little ones and their smiling faces. We look forward to making mini sessions part of what we offer and hold them a couple times through out the year. We think all families should have lasting memories of their kids especially since they grow oh so fast. Dogs are welcome! Location to be decided two weeks before. Call or email the studio to book your time today.
Lauren and Mike are very outdoorsy people and planned their wedding to take place at Arowhon Pines in Algonquin park. Flowers by Jane Marshall Flowers Here's a little sneak peek of their day.
Yes, we were so excited to photograph Suzie & Andrew 's wedding at Port Cunnington Lodge in Muskoka. Here's a few sneak peek's from their day- including Fizzy the super dapper pup.
Download their newset single "Jumping In" from the Druzie wedding https://itunes.apple.com/ca/album/jumpin-in-single/id886735848
More to come you guys are too cute!


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I stayed here for approximately 2 weeks, wonderful facilities. Neat and clean rooms, the lady that was looking after our rooms was awesome, very sweet! The pub was great, the food was delicious and the bartenders, the two girls were great :) Only thing I would advise would be for them to kill the couple spiders on the roof at... More
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What Does Your Hair Say About You
Could your hair tell people about your personality?
Could your hair tell people about your personality?
Keep the air conditioners turned off, and put money back in your pocket.
Here's some simple ideas that you can fit in a one hour lunch break every weekday.
Don't let this school year start without knowing these tips for making friends.
I grew up eating all kinds of different cereal. I remember going to my Grandparents house and having rice puffs....I don't think they were anything like Sugar Smacks with the Frog promoting them, but they were still really tasty
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Sometimes a "hot" date, might be just that...but a long time partner needs to be much more.
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There's a lot more to moving in together than some people think.
I'm really proud of myself for losing 20 pounds over the past year.
Remote control birth control will be available soon. Will this change the world of birth control as we know it today?


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MA hospital to close on 3 days' notice; 500 jobs lost
The Boston Globe, March 26, 2014
Financially struggling North Adams Regional Hospital, which has treated patients in the rural northwestern corner of Massachusetts for 129 years, said it will shut its doors Friday. The move would be the first permanent closing of an acute-care hospital in the state since Waltham Hospital shut down in 2003, though both the Massachusetts Nurses Association and the Service Employees International Union said they will fight the move. North Adams Regional Hospital, the largest employer in the small city, will idle about 530 full-time and part-time employees at the hospital and its affiliates.
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Hi Ray. 12 team 6X6 Roto Keeper League - I won the league so I pick 12th each round - Keeping Jose Fernandez, King Felix, Paul Goldschmidt and Troy Tulowitzki - I need one more keeper from: Ian Kinsler, Matt Holiday, Jason Heyward, Billy Hamilton? Thoughts???
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About Ray Flowers
The co-host of The Drive on SiriusXM Fantasy Sports Radio (Sirius 210, XM 87: Mon-Thurs 7 PM, Fri. 9 PM EDT), Ray also hosts a show Sunday night (7-10 PM EDT). Ray has spent years squirreled away studying the inner workings of the fantasy game to the detriment of his personal life. Specializing in baseball, football and hockey, some consider him an expert in all three.
- Joakim Noah (eye) will not play on Tuesday
- Bogut will start for the Warriors on Tuesday
- Darren Collison (quad) will not play on Tuesday
- Humphries is getting the start Tuesday
- Yu Darvish has been cleared to begin throwing
- Broncos released kicker Brandon McManus
- Jets will start Michael Vick at QB Monday Night
- Rudy Gay (Achilles) will not play Tuesday
- Carmelo doubtful for Wednesday.
- Brandon Jennings is not expected to play Tuesday
Ray Flowers on Twitter
@DJIceMusic gotta follow for reply
I'm talking fantasy. RT @ZacBerwick: @justinrklein @DavidTucci1 Headley really isn't a bad option at 3B. 4.4 fWAR in 2014. 3.6 in 2013.
@ksm2002 why does every time a person has success does someone scream steroids. #PlayedOut
RBV! RT @ksufan7227: U r the man gonna have plenty of #RBV in Vegas can't wait


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Review Details
Gold Elegance Beaded Bracelets
- Product Review (submitted on January 20, 2012):
- I was having a very difficult time finding a fashionable medical bracelet that I could wear for all occasions, and this is it. The combination of the gold and silver works really well with any other jewelry combination. My friends compliment my bracelet all the time having no idea that it is a medical bracelet, i love it!


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Eight-ball theft leads to chargeFebruary 22,2013NY man allegedly
stole an eight-ball
KILLINGTON A New York man who allegedly punched out a pool table light and then walked out of a bar with the eight-ball in his pocket will face a pair of misdemeanor offenses next month, according to Vermont State Police.
Troopers were called to Jax Bar on Killington Road just before 1 a.m. Wednesday for a report of a disorderly patron who left the bar on foot.
Using a description of the individual, police stopped Marc E. Dileone, 28, of Centereach, N.Y., while he was walking down the road.
Dileone was arrested and taken to the state police barracks in Rutland where he was charged with unlawful mischief and petty larceny. He was released on a citation to appear in Rutland criminal court next month.MORE IN This Just InSki area operators in Vermont and across northern New England were giddy Wednesday at the... Full StoryCounty-wide storm Full StoryA New York woman is facing an arson charge for setting a scarecrow on fire. Full Story
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28-18030 - Pi Noir 5MP Raspberry Pi Night Vision Camera Module
The Raspberry Pi NOIR Camera Module is a 5 megapixel camera custom designed add-on for Raspberry Pi, featuring a fixed focus lens without an IR filter. It's capable of 2592 x 1944 pixel static images, and also supports 1080p30, 720p60 and 640x480p60/90 video. It a...
Mfr Name: Raspberry Pi
Mfr Number:
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82-18185 - HD Pocket DVR w/ Hidden Camera
Record high definition video and audio for up to 5 hours with this covert pocket DVR. Fits discretely into your shirt pocket, or clips to a purse, or hand bag and features a micro SD slot (supports up to 32GB; card not included) to record audio and video with exce...
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82-13760 - 600TVL Waterproof Color Day/Night Camera
This new model is packed with high-end features at an extremely affordable price. The frame is constructed of steel and is waterproof (IP66 rated), so durability will never be an issue.
This model includes the mount for easy installation!
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82-15100 - Mini High Resolution Day/Night Dome Camera - White
Mini High Resolution Day/Night Dome Camera - White1/3" Sony Super HAD CCD540TVLVandal ResistantFixed lens
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82-13296 - Covert Day/Night Mini Camera with Built-in Microphone
Equipped with IR LEDs for nighttime viewing, this miniature camera is ideal for indoor surveillance applications where discrete, covert security observation is required.
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82-18191 - Multifunction CCTV Tester w/ IP, PoE, and TDR
This multifunction tester is the perfect tool for any security/surveillance installer. It not only lets you test any camera or monitor remotely in both IP and analog installations, but also features a TDR function that locates the specific distance of cable fault...
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82-12440 - Outdoor Heavy Duty Pan Tilt Mount
Outdoor, heavy-duty pan and tilt mount commonly used for mounting cameras and housings that require remote control maneuverability. Features bi-directional auto scan travel (pan) with two externally adjustable positive stops to reverse direction. Water resistant...
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82-18200 - Simulated Day/Night Bullet Camera with Photocell Activated IR LEDs
Extremely realistic simulated CCTV bullet camera with steady red LEDs that turn on at night and off in daylight. Camera is easy to install on indoor or outdoor wall. Requires 2 x AA batteries, and includes CCTV stickers, screws, and wall plugs.
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82-3950 - Regulated 12VDC Power Adapter
12VDC Power Adaptor w/Fully Regulated Output
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82-12851 - Electronic Digital Safe with LCD Display and .55 CuFt Capacity
Great for hotels, businesses or home use, these safes feature heavy gauge steel construction with pre-drilled holes and mounting hardware, dual throw bolt locking systems, easy-to-use digital keypad entry with programmable codes, auto-locking function for incorrec...
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82-18215 - Complete 4-Camera Digital Surveillance 960H DVR Camera Kit
The Defender 960H Network DVR Kit is an all-in-one surveillance solution with advanced widescreen high resolution recording and 700TVL bullet cameras featuring powerful night vision up to 60ft in total darkness. With P2P plug-n-play connectivity, network setup is ...
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82-18195 - 48 LED IR Illuminator
48 LED IR Illuminator for security and night-vision applications. This unit contains a sensor to automatically turn on at dusk. Provides floodlight illumination that is invisible to the eye but can be picked up by night-vision cameras and security equipment.
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82-14270 - 520TVL Weather-Resistant Color Day/Night Bullet Camera
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Perfect substitution for door "peepholes". This camera can be integrated into a home video system for identification of a guest without leaving the comfort of your chair. The camera is designed to fit into a 7/8" hole and can easily be adjusted to fit doors up to ...
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I ordered batteries and a set of test leads. I received them within three days of when I ordered them and I got a great price. Fast service and a great price - what more could you want.


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Millions of songs in the world and she picks the one that instantly makes me feel like I'm back in Michigan, about head to the pool to park my towel next to Jen then hit up the snack shack for a burger before playing tennis in the afternoon then catching up with the crew for a sail, a BBQ and a bonfire.
It's also the song that always makes me think about Will. If you looked up "boy of summer" in the dictionary, I can pretty much guarantee his picture is there: Tall, tan and drop dead gorgeous. A sailor with an easy smile and an even easier laugh.
Will and I were just buds for almost two years before he kissed me on the dance floor in front of all our friends. From that point on, we were crazy in love, the kind of intoxicating bliss that only happens when you have three months of sun, fun and days that seem stretch on forever.
When September would roll around, he'd head off to his school and me to mine. Somehow we both knew dropping temps (and distance) were not what we were about.
Will was my summer fling for more years than I can remember. Eventually, he became more than that. Beyond the tan, smile and sun-streaked hair that had a way of falling into his hazel eyes, Will was the most incredibly kind, gentle and amazing guy I'd ever met.
One night, on a bridge in Paris, my boy of summer asked me to marry him. A million things ran through my mind. Saying yes could possibly mean stretching out those incredible endless summer days into a lifetime. But, then reality hit: We had completely separate lives—him devoted to sailing, me devoted to GL—in completely separate cities. Staying with him forever would have meant reigning in his carefree spirit, something I'd never want to do.
So, I said no. And shortly after I handed him the ring back, he ended up marrying another one of our friends. I told myself that it was the right thing: She was more able to live his life, be the girl he needed. She could chase him. I still needed to chase my dreams.
POSTED IN Karen the editor, June/July 2013
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It's all about the tassel! This beautiful leather clutch can be worn as a wristlet or conveniently converted to a cross-body purse. Front and back of bag feature a large open pocket. Top zipper access to center of bag reveals a single credit card slot and a small zippered pocket with an open pocket behind. Measures: 4.25"H x 0.50"D x 9"L.
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Latico Leathers Eloise 4655 Wallet $28.99–37.95
The top button clasp of this wallet opens to a multi organizer. The front wall has one large open pocket with a zippered pocket on front. The back wall has one large open pocket, four credit card slots, and an ID window. This wallet also features a fabric lined interior.
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Originally written on Fox Sports | Last updated 11/16/14
The Los Angeles Angels have placed reliever Kevin Jepsen on the 15-day disabled list after he had surgery to remove his appendix. Jepsen had surgery Saturday in Seattle. The Angels also recalled outfielder Collin Cowgill from Triple-A Salt Lake City. Angels manager Mike Scioscia said the operation will keep Jepsen sidelined for four to six weeks but added he doesn't realistically expect Jepsen to return this season. Jepsen has appeared in 45 games for the Angels with a 1-3 record and 4.50 ERA. Cowgill is batting .231 with three home runs and 11 RBIs in 48 games with Los Angeles.
Original Story: http://msn.foxsports.com/mlb/story/An...
PLAYERS: Kevin Jepsen, Collin Cowgill, Mike Scioscia
TEAMS: Los Angeles Angels
TEAMS: Los Angeles Angels
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