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Dreamy Meal for Valentine's: Melissa's Amélie Whimsy
Entries are rolling in for our quick Valentine's Day Dreamy Meal contest. Entry is quick and easy - just tell us your inspirational plans for a dreamy Valentine's meal.
Here's Melissa (different from Mexico Melissa!) with a whimsical and classic romantic meal inspired by the gamine Amélie herself...
Melissa R. says:
I am basing my meal on this lovely picture from Amélie. On the first Valentine's Day that I spent with the man who is now my husband, he treated me to a home-cooked meal complete with creme brulee made using ramekins and a torch that he bought for the occasion. I love the image of Amelie with her creme brulee, as she simultaneously captures the whimsy and the careful planning of romance.
There is an underlying childlike spirit coupled with great attention to detail. I think it would be fun to work with the red and green color scheme of the film and translate it to a meal. A nice touch would be the songs of the Amelie soundtrack (which I happen to own!) in the background, as well as red & green decor throughout the kitchen (classic roses in a green vase would be perfect).
Knowing my husband, no good dessert can be served without a cup of coffee, so we'd sip some with dessert, and then retire to the bedroom with a glass of port in each of our hands.
Melissa's Amélie Whimsy Menu
• Red Bell Pepper, Spinach, & Goat Cheese Salad with Oregano dressing - Starting things off...
• Lamb Chops with Cherry Balsamic Sauce and Mint - The main dish, which would be served with a side of...
• Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese, and a glass of Bordeaux
• Lemon Creme Brulee with Fresh Berries - Dessert of course.
Good luck Melissa!
3 Comments
okay - a main dish à la "Le Fabuleux Destin d'Amélie Poulain" - for a vegetarian! any ideas?
Vegeterians... let them eat cake :)
the one dish that is actually from the movie is just a plain creme brulee, which I think would be much better than a lemon.
As a lifelong vegetarian here is my take on this inspiration for a menu.
Baby spinach, charred beets, goat cheese, and whole raspberry salad with toasted walnuts and a raspberry baslamic.
A soup course with french onion soup made with a veggie stock, herbed croutons and gruyere.
A puff pastry tartlet of onion and chanterele mushrooms, served with a side of mashed potatoes with parsley, roasted garlic, and chopped pepper, as well as green beans and baby carrots.
For desert plain old creme brulee.


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First published in Newtype USA magazine.
Don't You Know Who This Is?
I wander a traditional Japan of backstreets and stone lanterns, with wooden buildings and paper walls. I think I took a wrong turn somewhere by the blacksmith's, and need to retrace my steps if I want to get back to the pleasure quarter. As I head back towards the Yoshiwara, I bump into a samurai leading two associates across a stone bridge. We bow at each other curtly and he rustles onwards with a scowl. The lower-ranking lieutenant behind him rolls his eyes at me playfully, pointing at his sullen associate as if to say "Bad Agent Day."
Toei's Kyoto studios, a series of non-descript warehouse-buildings in a long line by the railroad tracks, is closed to the public, but literally anyone can walk in off the street to wander the neighboring Movie Village backlot. Comprising several blocks of period housing, the Movie Village stretches from a Victorian-era town square complete with trams and coffee house, to a sector of samurai-era Tokyo that includes an attractive replica of Nihonbashi bridge, a pleasure quarter, merchant housing, a courthouse and a prison. Wait for a gap in the milling schoolchildren and tourists, and the opportunity presents itself for a snapshot of the Japan of two centuries ago - a situation helped greatly by the many samurai, artisans and geisha wandering the lot in full costume.
The Movie Village isn't so much a theme park as a working studio. Sure, there's a museum to the Power Rangers and their greatest enemies, some of the houses have been turned into snap joints where you can have your photo taken in samurai get-up, and there's a ninja booth where you can throw shuriken at targets to win prizes, but all the minor attractions play second fiddle to the Movie Village's true function, as a giant location set for samurai dramas.
Attend the Movie Village on any given day, and you can easily find that the court-room area has been cordoned off to shoot a finale for next season's Toyama no Kinsan. Don't bank on always seeing the robotic sea monster that pops out of the SFX lake, since there remains an eternal possibility that it will have been turned off for the day so that someone can film a dockside sequence for Ooka Echizen. On the day I'm there, they are recording the latest episode of Mito Komon, a series that has been running intermittently since 1969. Boasting 31 seasons and a 1981 anime spin-off, Mito Komon is the apocryphal tale of Tokugawa Mitsukuni, uncle of the Shogun Tsunayoshi, who wanders 17th century Japan in disguise, observing criminals as they prey on the innocent. At the right moment towards the end of each 45-minute episode, Mito's retainers will stop proceedings and brandish the Shogun's seal. They point at the unassuming old man and bellow: "Don't you know who this is!?" and Mito throws off his disguise.
A runner with a loud speaker tries with increasing panic to control a group of bewildered kids from San Francisco, who still think this is your average run-of-the-mill theme park, and don't understand why they can't cheer every time the samurai on the other side of the square fight each other.
There is a rustle among the Japanese crowd and a series of excited "ooohs!" as a man in peach-colored robes and a white goatee rides onto the set on a small silver scooter ready for his next scene. It is Kotaro Satomi, the latest of several actors to play Mito Komon himself, who has been with the series for so long that he also played one of Mito's young companions during the 1970s and 1980s. He stares in bewilderment at the San Francisco schoolkids, who stare in bewilderment back. As the seconds tick by, it becomes obvious that if someone were to brandish the Shogun's seal at this moment and ask the 64,000 yen question, these kids wouldn't have the faintest idea who he was.
"This man is very famous," explains their tour guide desperately. "He's a very famous actor who plays a very famous person in a very famous series." He says this all with the characteristic vagueness of many Japanese tour guides, who have long since given up trying to get foreign tourists to remember people's actual names.
The Americans nod excitedly and immediate start demanding to have their picture taken with Satomi. Perhaps realising that this is celebrity snapshots for the sake of it, and that none of them know who he really is, Satomi agrees with a weary smile. But he has the magnanimous charisma of a true professional, and the tourists go away happy, ready to tell all their friends that they met "someone really famous" while they were in Japan, and that he was "really nice," whoever he was.
The peak rating for Mito Komon is 43.7% - a night in 1979 on which almost half of all the TV sets in Japan were tuned to the show. Satomi knows that there are already plenty of people in Japan who know exactly who he is. San Francisco's chance will have to wait.
The Toei Uzumasa Eiga Mura is a short walk from Uzumasa on the JR Sagano line, five stops out of Kyoto station. Admission is 2200 yen.

subset: commoncrawl


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Valley firefighters kept busy after a couple of fires broke out Thursday night.
Phoenix firefighters first responded to a fire at a cafe just after 9 p.m. at the Acacia Cafe near Indian School Road and 36th Street.
Officials say when crews arrived at the scene, they saw smoke coming from the cafe's roof, but since the it was connected to two other businesses, they were concerned about the flames spreading.
Crews say the blaze started near one of the air conditioning units inside the attic shared by all three businesses.
A hole was cut in the roof to get some of the smoke out of the building and they were able to put out the flames quickly.
No injuries were reported and the cause of the fire is still under investigation.
Meanwhile, crews were called to another attic fire at a home near 32nd Avenue and Glendale.
We don't have a lot of details about the fire, but we do know that some people were treated for smoke inhalation. It's not known if they lived in the home or not.
Fire officials say there were several animals in the home's attic when it went up in flames, but aren't sure if any of them were injured.
The cause of that fire is still under investigation.
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Ladies and gentlemen,
As a concerned citizen anxious to preserve a sustainable environment for future generations, I refuse that pesticides should continue to be sprayed onto agricultural fields, endangering our entire ecosystem.
Though several studies have clearly underlined the nocive effects on bees by a variety of neurotoxic pesticides (the neonicotinoids) and though the French Ministry of Agriculture has banned one of those pesticides, the Cruiser OSR, from the market, the European Commission has still transmitted a new study to EFSA on the nocive effects of three products- Thiametoxam, Imidaclopride and Clothianidine.
However the experts of the committee in charge of this evaluation are in large majority also members of the very agrochemical firms manufacturing these products. This lack of plurality in the committees brings about the commercialization of products that are declared "innocuous" but will ruin entire colonies of honeybees and ultimately destroy our environment.
Ladies and gentlemen, please step in and stop the process of evaluation that has already begun. Those citizens who refuse to see our food source and that of our children sacrificed for the sake of a few big companies must be heard. Make sure that these bee-killing pesticides are truly banned.


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The wine was barrel fermented in 75% French Burgundian oak barrels and 25% stainless steel barrels and aged on the lees for just less than 11 months. This is a Chardonnay with attractive honeyed tropicial fruit and toasty oak. These flavors are beautifully balanced with copious amounts of tangy tart apple and lemon giving the wine a refreshing yet lengthy finish.
This is the maiden release of a Rosé wine from Whitehall Lane Winery, and this pink wine was not made by accident. Named "Cub Red" by our club members, this summer sipper is a refreshing, subtler version of our red blend, Tre Leoni. Made by bleeding off some of the wonderful sweet Syrah juice after the grapes cold soaked and macerated on the skins for one day. This rosé wine displays subtle flavors of strawberry, cherry and raspberry with a dash of citrus zest. Enjoy chilled on a warm summer day.
BLEND: 92% Cabernet Sauvignon, 4% Petit Verdot,4% Malbec
This wine is a blend of the winery's Fawn Park Vineyard and Leonardini Vineyard fruit. The small amounts of Malbec and Petit Verdot add color, depth and complexity to this classic offering. The wine was aged in 80% French and 20% American oak barrels for 24 months.
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BLEND: 80% Cabernet Sauvignon, 17% Merlot, 2% Malbec, 1% Petit Verdot
2010 presented the Napa Valley's coolest growing season in recent memory. It created an extended ripening period that was excellent for flavor development. The grapes were grown in vineyards located in St. Helena, Rutherford, Calistoga, Yountville and Oak Knoll and harvested in October. The wine was aged in a combination of American and French oak barrels for 20 months and blended to attain balance. This striking 2010 Cabernet is loaded with bright, vibrant fruit and has exceptional body to match.
A great wine to enjoy today but will also improve through cellar aging beyond 2030
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Obama Team Seeks to Engage with the Court -- a Fence-Straddling Position as a "Non-Signatory" Participant
The International Criminal Court (ICC) represents a manifest irony in U.S. foreign policy. While Washington has defiantly refused to join the tide of broad international acceptance and join the ICC or submit to its jurisdiction, the U.S. has traditionally been a strong supporter (and sometimes even a leader) in international efforts to bring to justice those individuals and states guilty of war crimes and atrocities -- precisely the kinds of crimes the ICC was created to prosecute. The U.S. leadership was critically important in the prosecution of German and Japanese officials after World War II and in support for tribunals dealing with the genocides in Rwanda, the former Yugoslavia and elsewhere.


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It was far from a Perfect Day for Susan Boyle on Wednesday, when she was forced to pull out of singing on hit US show, America's Got Talent.
The 49-year-old runner-up of last year's British version of the programme arrived in Los Angeles to perform a Lou Reed tune.
However, she was told that permission had not been granted to cover the hit song, Perfect Day.
With only two hours before the scheduled filming, there was not enough time for Susan's backing singers to learn a new tune.
A source close to the star said: "Susan is very sensitive and is genuinely upset. This has really knocked her confidence. She was in a car on the way to the studio when she was told the news and was totally devastated."
Photo: © Rex
Thursday September 9, 2010
Previous News In Pictures:


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Check out Hometown Hoodies starring Travis Rice, Dane Reynolds and David Clark.
Highlights of the special holiday multimedia online feature exclusive to Quiksilver.com:
Travis Rice heads home to Jackson Hole, Wyoming and gives us a tour of his mountain town.
Independent minded surfer Dane Reynolds tells why growing up in Ventura helped make him who he is today.
David Clark skates deep down south in a look at his hometown of Atlanta, Georgia.


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Section 504 of the Rehabilitation Act of 1973
Section 504 states that "no qualified individual with a disability in the United States shall be excluded from, denied the benefits of, or be subjected to discrimination under" any program or activity that either receives Federal financial assistance or is conducted by any Executive agency or the United States Postal Service. Each Federal agency has its own set of section 504 regulations that apply to its own programs. Agencies that provide Federal financial assistance also have 504 regulations covering entities that receive Federal aid. Requirement common to these regulations include reasonable accommodations for employees with disabilities; program accessibility; effective communication with people who have hearing or vision disabilities; and accessible new construction and alterations. Each agency is responsible for enforcing its own regulations. Section 504 may also be enforced through private lawsuits. It's not necessary to file a complaint with a Federal agency or to receive a "right- to- sue" letter before going to court (similar to Title VI of the Civil Rights Act of 1964), except that it prohibits discrimination on the basis of disability in programs, services, or activities receiving Federal Financial Assistance.


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CDB Seminars
All Seminars are held in the Gavin De Beer Lecture Theatre, Anatomy Building, Thursday 1-2pm
2 Oct 11.00am: SPECIAL SEMINAR - Dr Sudipto Roy, Institute of Molecular and Cell Biology (IMCB)
2 Oct: Helena (Wilson lab) /Maria Maiaru (Geranton lab)
16 Oct: Tom Wyatt (Charras lab) (Oates lab)
30 Oct: Harold Burgess - Title TBC (Host: Prof Steve Wilson)
31 Oct: SPECIAL SEMINAR - Sophie Jarriault (IGBMC) – Title TBC (Host: Dr Richard Poole)
6 Nov: Aude Marzo (Salinas lab)/ Maite Ogueta (Stanewsky lab)
13 Nov: (Paluch lab)/ Robert Bentham (Szabadkai lab)
27 Nov: Irene (Stern lab)/Cristina Benito(Jessen lab)
11 Dec: Marcus Ghosh (Rihel lab)/ (Chubbs lab)
Wellcome PhD Students: Final Year Talks
Thursday 25 September
Room 249, 2nd Floor, Medical Sciences Building, Gower Street
12.30pm: Scott Curran: "Annealing: the changing role of junctional actomyosin in epithelial cell packing during tissue development"
12.55pm: Kristina Tubby: "The development of the avian auditory hindbrain"
1.20pm: Miguel Tillo: "Signals controlling neuronal migration in the embryonic hindbrain"
1.45pm: Alex Sinclair-Wilson: "Olig2 and regulation of neural stem cell fate"
2.10pm: Elena Scarpa: "Cadherin-Dependent Rac1 Polarity acquired during Epithelial to Mesenchymal Transition triggers Contact inhibition of Locomotion"
News and Events
If you have news you'd like featured on this page, please email Ed Whitfield
- View CDB News Archive - from 2008 onwards
'World's slowest Doppler effect' found in embryo development
Publication date: 18 July 2014
Long-term time-lapse microscopy has elicited surprise findings about the rhythm of body segment formation during embryo development.
Prof John O'Keefe wins Kavli Prize in Neuroscience
Publication date: 12 June 2014
On 29 May, the 2014 Kavli Prize in Neuroscience was awarded to Professor John O'Keefe, Director of the Sainsbury Wellcome Centre for Neural Circuits and Behaviour at UCL and affiliated faculty member in the UCL Research Department of Cell and Developmental Biology.
Prof Claudio Stern elected to the American Academy of Arts and Sciences
Publication date: 28 April 2014
Stern Lab shows that somites can form without a clock
Publication date: 14 February 2014
New research from the lab of CDB's J.Z Young Professor, Claudio Stern, published today in the journal Science, is causing a stir worldwide.
In vertebrate embryos, the number, size, and positional identity of mesodermal segments (somites) located bilaterally along the anterior-posterior axis is widely believed to be controlled by a molecular clock of oscillating gene expression interacting with a traveling wave of signals to determine how many cells make up a somite. Dias et al. (p. 791; see the Perspective by Kondo) reveal that it is possible to generate somites of normal size, shape, and identity without either a clock or a wavefront. Instead, the findings suggest that somite size and shape are regulated by local cell-cell interactions.
Read the full text now at: http://www.sciencemag.org/content/343/6172/791.full
CDB PhD Students Wins First Prize in Biosciences Research Poster Competition
Publication date: 17 April 2013
CDB PhD student Ricardo Laranjeiro has won first prize (£250) in the Division's Research Poster Competition.
CDB grad student Andrew Beale wins 1st prize in UCL Poster Competition
Publication date: 12 March 2012
CDB's Andrew Beale has been awarded the 1st prize of £400 in UCL's Poster Competition. The contest invites UCL research students to raise the profile of their research by creating an original, dynamic advertisement. Andrew's winning entry was for his project, "The circadian clock of a blind cavefish can detect light".
Salinas lab findings on halting Alzheimer's disease in mice published in Journal of Neuroscience
Publication date: 12 March 2012
Professor Patricia Salinas (UCL Department of Cell & Developmental Biology) and her research team have discovered that specific antibodies that block the function of a protein, called Dkk1, are able to completely suppress the toxic effect of Amyloid-ß on synapses. The findings were published last week in the Journal of Neuroscience. Read on for the full story.
Sainsbury Wellcome Centre granted planning permission
Publication date: 1 August 2011
Plans to build a new research centre at UCL have been approved by London Borough of Camden, subject to referral to the Mayor.
Used postal stamps collection for the Leprosy Mission
Publication date: 1 August 2011
Change the life of someone else – by saving your used postal stamps.
The stamps will be collected to support the Leprosy Mission, an international development organisation transforming and empowering the lives of people affected by leprosy. Its goal is to eradicate the causes and consequences of this disease. The Leprosy Mission works in around 30 countries across Africa, South Asia and East Asia.
UCL Mail Services has agreed to collect your used stamps from
each department at least once a month and then have them delivered to me during
normal daily deliveries. Simply leave them in an internal envelope marked 'UCL Post Room' at your post tray in your office.
Philip Flash, HR & Financial Administration, UCL Estates
Fossil Specimen is the "oldest pregnant lizard we have seen" says Prof Susan Evans
Publication date: 21 July 2011
CDB's Prof Susan Evans has co-authored a paper, published in Naturwissenschaften, detailing the oldest surviving fossil record of a pregnant lizard.
Prestigious Beddington Medal awarded to CDB graduate Carlos Carmona-Fontaine
Publication date: 20 April 2011
Cell and Developmental Biology is delighted to announce that Carlos Carmona-Fontaine, who completed his PhD with Prof. Roberto Mayor last year, will be awarded the prestigious Beddington Medal for 2011 by the British Society for Developmental Biology.
CDB wins 1st prize in UCL Graduate School Competition
Publication date: 8 March 2011
Helen Moore in Prof David Whitmore's lab in CDB, won First Prize
in the Life Sciences category of the 2011 UCL Graduate School research
poster competition.
UCL voted best place for postdocs to work
Publication date: 24 January 2011
UCL has been voted the best place for postdoctoral researchers to work, for the second consecutive year, in an international survey run by The Scientist magazine.
Zebrafish lab wins two Wellcome Image Awards
Publication date: 24 January 2011
Professor Steve Wilson's lab has won two Wellcome Image Awards in this year's competition. The two winning images from Prof Steve Wilson's lab in CDB are as follows:
Prof Semir Zeki on BBC World Service 'The Forum'
Publication date: 17 January 2011
Have you ever wondered what happens to your neural pathways when a beautiful sunset makes you catch your breath? Or when you marvel at a portrait by a grand master?
Love: it's all the same to the brain
Publication date: 4 January 2011
There are no differences between heterosexuals and homosexuals or between women and men in terms of the brain systems regulating romantic love, according to new UCL research published in the latest issue of PLoS One.
Prof Zeki on how a blind man 'sees' the world
Publication date: 3 December 2010
The British painter
Sargy Mann was diagnosed with cataracts at 36, and went on to lose his sight
completely. But in his mind's eye his vision did not fade.
Crucial sex hormones re-routed by missing molecule
Publication date: 30 November 2010
A hormone responsible for the onset of puberty can end up stuck in the wrong part of the body if the nerve pathways responsible for its transport to the brain fail to develop properly, according to research by CDB funded by the Biotechnology and Biological Sciences Research Council (BBSRC).
CDB Professor appointed Sainsbury Wellcome Centre: Interim Director
Publication date: 23 November 2010
UCL is delighted to announce the appointment of Professor John O'Keefe as Interim Director of the Sainsbury Wellcome Centre.
CDB New Grants Success
Publication date: 29 October 2010
Recent research grants awarded to members of the UCL Research Department of Cell and Developmental Biology include the following:
Cells' grouping tactic points to new cancer treatments
Publication date: 27 July 2010
mechanism that cells use to group together and move around the body has
discovered by CDB scientists - a finding that has implications for the
development of new cancer treatments.
CDB Scientists discover genes 'decide who wins body's battle with cancer'
Publication date: 14 July 2010
A team of scientists led by
Dr Yasuyuki Fujita have discovered that two
called Mahjong and Lgl, could be star players in helping to identify how
the body's own cells fight back against cancer cells.
CDB Scientists discover sense of direction is innate
Publication date: 18 June 2010
CDB scientists have discovered that sense of direction is represented in the brains of newborn rats before they have explored their environment.
Prof Steve Wilson interviewed in 'Development'
Publication date: 9 June 2010
Stephen Wilson is
Professor of Developmental Genetics in the UCL Research department of
Cell and Developmental Biology.
Prof Christopher Dean wins Excellence in Medical Education Award
Publication date: 3 June 2010
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Shaw's Crab House - Chicago
- Address:
21 East Hubbard St.
Chicago, IL 60611Neighborhood:
River North (Chicago)
- Cuisine:
SeafoodPrice: $31 to $50
Shaw's Crab House - Chicago
- Dining Style: Fine Dining
- Website: http://www.shawscrabhouse.com/
- Phone: 3125272722
- Hours of Operation:
Monday - Friday Lunch: 11:30am - 2pm; Monday - Thursday Dinner: 5:30pm - 10pm; Friday - Saturday Dinner: 5pm - 11pm; Sunday Dinner: 5pm - 9pm.
Sunday Brunch Buffet: 10:00am - 1:30pm
- Payment Options: AMEX,Diners Club,Discover,JCB,MasterCard,Visa
- Cuisine: Sushi, Seafood, American
- Executive Chef: Yves Roubaud
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Counter Seating, Delivery, Entertainment, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
- Catering: Call for details
- Private Party Facilities: For groups of 20 or more, we recommend getting a banquet menu available through our catering director.
- Private Party Contact: Dana Armon 3125272722
- Entertainment: Live Music in the Oyster Bar 3 Nights a Week!
Tuesday, Thursday & Sunday Nights, 7pm--No Cover!
- Special Events: Now serving Hotel-Style Sunday Brunch featuring classic breakfast fare, Chef prepared omelets & waffles and Shaw's specialties. Save room for the decadent sweet table!
A word from Shaw's Crab House - Chicago
Big and Bustling, Shaw's Crab House stands as a monument to fish and seafood. Besides the usual popular dishes, Shaw's management team is passionate about presenting treats such as Pacific salmon, fresh king crab, and smelt during their short seasons. Reservations made through Open Table will be for Shaw's Main Dining Room. If you would like to dine in the Oyster Bar, all seating is on a first come first serve basis.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerSeafood
- Diners' Choice WinnerMost Booked
Shaw's Crab House - Chicago - Best Restaurants in River North (Chicago) ›
Shaw's Crab House - Chicago reviews from OpenTable diners
756 reviews since May 26, 2014
- Food4.4Service4.4
- Ambiance4.2Noise LevelModerate
special occasion (432)good for groups (305)fit for foodies (279)neighborhood gem (176)romantic (176)vibrant bar scene (149)notable wine list (146)great for lunch (136)hot spot (130)great for brunch (106)kid-friendly (58)late-night find (35)scenic view (12)great for outdoor dining (2)Show More
- Great place for a good lobsterOpenTable Diner Since 2014Dined on 9/20/2014Loved the lobster and the service was great. The ambiance was excelent . Dont forget to make a reservation as it is quite full at dinner time.Special Features:
- Shaws ChicagoOpenTable Diner Since 2013Dined on 9/20/2014Outstanding fresh seafood, oysters, crab appetizers and yellow fin tuna. Brad our waiter most helpful ( 17 years at Shaws ) You will not be disappointed.Special Features:
- Great dinnerOpenTable Diner Since 2005Dined on 9/20/2014Excellent food, great service and our 5 year old loved the crab legs! Well done Shaws.Special Features:I would recommend this to a friend.
- niceOpenTable Diner Since 2014Dined on 9/19/2014reminds me of an "old" (in a good way) 1920s-1930s restaurant - very nice atmosphere and nice staff. Food was good. even though there was a 3 page menu, the fish/shellfish selection was limited.Special Features:I would recommend this to a friend.
- Overratedsnc215Dined on 9/19/2014The food was mediocre. I ordered halibut steak which was supposed to be grilled and arrived baked, overlooked, and under seasoned with the consistency of sawdust. When I returned it I waited 20 minutes for a replacement. I decided on salmon. The salmon was undercooked and under seasoned. I did have a teaspoon of sauce in a tiny dish on the plate which lasted for one bite. I did not send it back but left immediately and will not return.
- Awesome venue!OpenTable Diner Since 2009Dined on 9/18/2014Brought my boss from out of town here and we had a great time on a Thursday night with live blues music, great booze and delicious fried garlic shrimp, sushi and raw oysters. Yum! We highly recommend this as a fun place with awesome food and wonderful service! A real Chicago gem!!Special Features:I would recommend this to a friend.
- Fabulous Evening!!OpenTable Diner Since 2014Dined on 9/18/2014Best meal we had in Chicago. Would go back next time we visit Chicago. Simply delicious.Special Features:I would recommend this to a friend.
- NoisyOpenTable Diner Since 2010Dined on 9/18/2014Too much hustle and bustle .. They tried to serve us some one else's food. They kept setting huge trays down near my head. Very uncomfortable. Too hurried.
- Early dinner at Shaw's Crab HouseOpenTable Diner Since 2012Dined on 9/18/2014We happened to walk by Shaw's Crab House on our first visit to Chicago in more than 30 years and thought it looked like a good place to get some seafood. It's entrance is on a rather gloomy lower-level street, but it's a much more extensive restaurant than it appears from the outside. My wife made a complete meal of a crab cake appetizer and salad, while I had an excellent yellow fin tuna. She said it was the best crab cake she can remember eating (and we lived in Alexandria, VA, from 1992-2000 and often ate in my home town of Annapolis!).Special Features:I would recommend this to a friend.
- If Fish is you thingOpenTable Diner Since 2011Dined on 9/16/2014Shaws is a Classic restaurant. The best fish in the Midwest. First class great service. Perfect for business and large groups.Special Features:
- In town visit!Dick83Dined on 9/16/2014Wow, what a place for fresh seafood in the heart of the country. The menu is almost overwhelming.....but for a first timer try the Shaw Seafood Platter...sauteed, not fried. Wash it down with a Ferrari Carrano Fume Blanc.Special Features:I would recommend this to a friend.
- Very nice RestaurantOpenTable Diner Since 2014Dined on 9/15/2014Very good Restaurant. The Crab legs amazing and The Service excellent.Special Features:I would recommend this to a friend.
- AACBBABCGBTGOGDined on 9/15/2014Excellent food and superb service. Allison, Melissa and Antonio particularly make you feel welcome and well taken care of. It is not an act, they really care about the customers. The kitchen and bar all work hard to accommodate special request. And the jazz music playing is perfect.Special Features:I would recommend this to a friend.
- OutstandingKennethDined on 9/14/2014On the advice of the of the hotel we found what is more likly Chicago's top restaurant for sea food, total experince was outstandingSpecial Features:
- Excellent Brunch BuffetOpenTable Diner Since 2013Dined on 9/14/2014Everything on the buffet was top quality. The king crab, oysters, crab cakes, beef tenderloin and much more were good enough to be made to order dishes and not typical buffet fare taste or quality.Special Features:I would recommend this to a friend.
- Surprising Great BrunchEAdinerDined on 9/14/2014I have always enjoyed dinner/late night dining here,and now amazed with Brunch! I got an email Brunch invite, and decided to check it out. I went with my family(some of whom dressed quite casually) including 2 kids. The brunch was spectacular both pleasing to the eye and palate. The kids had plenty of things to enjoy-not the least of which was a sweet table including cotton candy!! The adults were equally pleased from the omelette/waffle station, to the carved tenderloin, king crab legs with drawn butter, maki and MUCH MORE!! The cost was reasonable in general, but as kids EAT FREE, felt like a steal. Will most definitely return with MORE people all dressed much nicer. PS they were quite kind and accepting about the hoodie dress faux pas!!Special Features:I would recommend this to a friend.
- King crab and Oysters were amazingOpenTable Diner Since 2010Dined on 9/13/2014Definitely worth going just for those two food items, but the drinks and desserts were also really good.Special Features:I would recommend this to a friend.
- Crab is where's it's at.FoodwoodDined on 9/13/2014Our waitress recommended both the King Salmon and red crab. The salmon was a little cloying, too sweet for my liking. The hot crab, completely cut open and served with drawn butter was delectable. Definitely a great recommendation. The place is gigantic and was packed on a Saturday nioght when we arrived at 8:30 and still packed when we left around 10:00. It is big and impersonal but the service was very good and the crab worth the trip. The fired clamari were also delicious, perhaps a bit bready but with an excellent flavor and the oysters also wonderful.Special Features:I would recommend this to a friend.
- A Chicago EateryTravelSkiBoatDined on 9/13/2014If you want the Chicago experience this could be it. We asked for a quiet table in our reservation and were given a booth which was much quieter than being in the general open area. Food and service were above average.Special Features:
- Not what I was expecting...Chicago5yrAnniWeekendDined on 9/13/2014We were crammed in the back if the dinning room on top of a four top and a two top. It was our anniversary and could not sit next to each other or feel romantic as he was on the other side of the table and the people were so close we were part of their conversations. Service was friendly but very slow. Our second drink didn't come till our last two bits of food and it took 20 to get our bill after our drinks were gone. Very expensive for the horrible service and atmosphere.Special Features:
- Very happyhoosiertravelerDined on 9/12/2014Great everything. Set in the Oyster Bar where the customers were as entertaining as the staff was on spot. From the host to server we were treated courteously and efficiently. We just had apps after a concert. Oysters, clam chowder, and hot shrimp. All were very good..Special Features:
- Shaw's never disappointsRoadWarriorDined on 9/12/2014Shaw's is a Chicago gem. In my twenty plus years visiting Chicago, I always dine at Shaw's at least once, the food is always fresh. Highly recommend the seafood tower as a starter, and potatoes au gratin as a side dish with your entree.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2013Dined on 9/12/2014We were a party of 11. The place was mobbed but our service was excellent and the food was delicous. Everyone enjoyed their meal.Special Features:
- Shaw's never disappoints!citygalDined on 9/12/2014Have been going to Shaw's for years and the excellent food and service are always consistently well done! Love the ambiance. It's a large restaurant but still offers cozy corners for quiet conversation. It's also great for business entertaining.Special Features:
- Noisy, good seafoodMamaDined on 9/11/2014Vibrant and noisy. Food was excellent. Service was excellent. Waiter was willing to pace the meal according to our wishes. I would recommend this place as long as you are not looking for a quiet dining experience. My husband had the King crab and it was superb!Special Features:
- Excellent Food and ServiceLucy8438VIPDined on 9/11/2014The seafood at Shaw's is always outstanding, and the service was wonderful! Love this place.Special Features:I would recommend this to a friend.
- Always a pleasureMrsDVIPDined on 9/11/2014We always have a wonderful dining experience at Shaw's and once again they delivered. Sublime food, top class service - everyone should eat here!I would recommend this to a friend.
- Still a favoriteHifeatsDined on 9/11/2014We've gone to Shaw's for year [decades]. It still is one of our favorites. Oysters are wonderful as are most of the fish dishes. The room can get packed but the noise level isn't too bad. Kudos to Shaw's for keeping the music level and selection to the right level. It won't be an inexpensive evening so save it for a special event.Special Features:
- UnderwhelmedOpenTable Diner Since 2002Dined on 9/10/2014Wife and I were looking forward to a nice dinner because we both love seafood. I ordered the black grouper. The fish had to be sent back because it was not fully cooked. Grouper came back overcooked. My wife ordered the fish combo platter. Crab cake and scallops were excellent. Shrimp was over cooked. At these prices you would think they could get it right.
- Great bar atmospherefoodloverDined on 9/9/2014Mickey and Cameron behind the bar is the dream team! Awesome night.Special Features:
- Always a winnerTravelingForWorkDined on 9/8/2014Every time I visit Shaw's it seems better than I remember it. It is one of my favorite spots in Chicago. The food is outstanding, the service is excellent and the bar scene is a lot of fun. Always a great place to bring friends or clients!Special Features:
- Consiostently superiorEFredVIPDined on 9/8/2014As always, it is a wonderful dining experience in every respect, be it lunch, brunch, or dinner.Special Features:
- Outstanding oysters and crabOpenTable Diner Since 2004Dined on 9/7/2014There aren't many places like this outside of Chicago, so I make it a point to eat here whenever I'm in town on business. The place was jammed so the service was slow, and the food is somewhat overpriced, but the food quality was excellent. I'll go next time I'm in town too.Special Features:
- Great EnergyFoodie4lifeDined on 9/7/2014I always enjoy myself at Shaws. The lighting and colors in the main dining area are very pleasing. The food is done very well and the service was outstanding. My only critique would be that I wish the restaraunt did a better job of offering more variety in the fish choices. The inclusion of a well prepared Chilean Sea Bass, Halibut or Grouper would be a great addition.Special Features:
- Best Brunch in Chicago!JohnsonVIPDined on 9/7/2014The service was wonderful and the food is always delicious. This is a great place to take family and friends or out of town guest.Special Features:
- Excellent ServiceKussDined on 9/6/2014Shaw's did a great job with everything. I requested a romantic table and the delivered. Excellent food, excellent service, go there you won't be disappointed.Special Features:
- Amazing, as alwaysRAHAINDined on 9/6/2014Fabulous food, and always too notch service. I hosted my sister's bachelorette party here, and it was a great place for a special occasion dinner, and just lively enough for the group that we had :) A+Special Features:I would recommend this to a friend.
- Just okDianeHenDined on 9/6/2014We went to Shaw's for our 29th wedding anniversary. We were looking for a delicious lobster and crab dinner. I ordered the Surf and Surf which is a lobster tail and crab. It was literally one king crab leg cut into 4 pieces and a lobster tail. Not worth the $65 price at all. We also ordered the au gratin potatoes. They were undercooked and looked like a plate of saganaki, very unappealing. My husband ordered the blue crab stuffed lobster which he really liked...thank goodness. We were not impressed with the room. There were ceiling tiles missing, and some were repaired but looked terrible...really disappointing. I can now say I've been to Shaw's, but have no need to go back or recommend.
- Delicious once againluxlifeoneDined on 9/6/2014I don't recall our servers name. I don't think she had a name badge on, but she was THE best!!! Her attention to service and detailed explanation of menu items was on point. I have to try something other than the twin lobster tails next time I go. I love the food, the service, the drinks, I just wish the noise level could be abated a little. BUT it is an older place and the noise level will not stop me from going back.Special Features:
- TastelessTastebudsDined on 9/6/2014Ordered the halibut and it tasted like jello without flavoring. Ordered the peach cobbler and to my surprise the skins were on the peaches. Highly unusual. Northwest has much better seafood (e.g. Ray's Boathouse, Anthony's) and desserts.Special Features:


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JoS. A. Bank
JoS. A. Bank Reviews in Livermore, CA
Review Highlights
Selling can be fun sometimes and you meet some great customers that make you feel important (in 11 reviews)
Great product, great quality, coworkers are very hardworking and dedicated employees (in 10 reviews)
Upper Management Motto - 'If those that report to you like you then you're not doing your job' (in 32 reviews)
70 to 80% of the Stores employees DO NOT MAKE COMMISSION week in and week out (in 20 reviews)


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The Resource Center has all the info you'll need From content to user feedback, the resource center has the information you need for every level of the entrepreneurial process.
There has been a lot of attention paid to ethics in business lately. Of course, most of that focus has been on the lack of ethics in business.
Last night I had the privilege of watching the first ever Get in the Ring Competition in the United States. Though this competition is in its sixth year, this was the first year that the United States had participated. The process began in August with groups of judges sorting through about 300 applications from startups all across the country. After several rounds of judging, the final eight startups were invited to Kansas City to participate in the U.S. version of Get in the Ring, the American Startup Clash.
Can you guess where the follow startups were founded-- GameStop, Woot, Words with Friends, SOFTLAYER? Probably Silicon Valley, right? No. How about Boston? Wrong again. I'll give you a hint: it's the fourth largest media market in the country, home to 18 Fortune 500 companies and boasts two major airports, serving as headquarters for two major airlines. Sounds like a pretty good place to start a company, right? Dallas, and the surrounding area called the "Metroplex", sure thinks so and it wants you to start thinking so as well. On Tuesday, I had the opportunity to catch a glimpse of the emerging startup scene in Dallas. I was pleasantly surprised with what I found here.
Here are five big issues you should consider if you want your company to be able to evolve and grow to the next stage of development.
Boards of advisors are best for helping entrepreneurs build companies in the formative stage, whereas boards of directors lend a hand during times of crisis or change, writes a serial entrepreneur. The author provides a blueprint for dealing with both entities.
Giving back to the community-and engaging one-on-one with charitable operatives, the press, and other local constituencies-enables small businesses to increase exposure at little cost, says the founder of a national moving franchiser.
You know you need a mentor, but finding one is not always easy. One mentor may not meet all your mentoring needs. But before you start finding mentors, determine what kind of advice you need.
Carl Behnke's investment of more than 20 years on the board of Junior Achievement is just one example of his belief in giving back.
In a matter of weeks colleges and universities across the country will be teeming with students. A new school year will bring the excitement of new discovery, opportunities to meet new people, and the anticipation of learning. On these campuses students will also find a vast array of opportunities to explore entrepreneurship.
One of our well-respected business bloggers, Scott Messinger, indicates in his articles that starting up a business is no child's play. He mentioned that if you want to have more time with your family through your startup business, you should think again. From my experience, Scott's advice is something that you should look up to.
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Although organizers of this year's Grand Prix of Baltimore got a late start — taking over with a little more than 100 days to spare — they say the event will run more smoothly because of lessons learned from last year.
Over the past few months, new operator Race On LLC has tweaked the event plan, responding to issues such as complaints that roadside barriers limited access to Oriole Park at Camden Yards and that downtown restaurants saw little spillover business during the 2011 inaugural race.
"Really, the best way for us to approach this has been to sit down with the people who lived through it last year and listen to the details of what went right and what went wrong, and then sit down with those same people and say, 'OK, for the things that went wrong, what can we improve?' " said race general manager Tim Mayer. Still, he said, an ideal run-up to such an event would last closer to 18 months.
"They're not like huge, silver-bullet lessons, but it's like a thousand little things that add up," said Bob Maloney, Baltimore's emergency manager, who will spearhead the city's Grand Prix operations for the second year in a row. "I just think as a city we're more comfortable ... setting up a racetrack in the center of Baltimore."
Local business leaders said they agree, and have seen improvements in the planning that promise to make this year's Grand Prix, Aug. 31 through Sept. 2, less of the bust it proved to be for many restaurants and stores last year.
"My sense is that people are hopeful with these improvements," said Kirby Fowler, president of the Downtown Partnership of Baltimore. "Everybody has their fingers crossed, and they appreciate the changes."
Based on hours of conversation with public- and private-sector leaders, organizers said, they have tweaked a slew of logistical details to avoid last year's missteps, including streamlining pedestrian traffic patterns and shortening pre-race construction schedules.
Among the changes:
•New gates have been built into the barrier system at street level near each of the pedestrian bridges to alleviate backups that occurred on bridges last year. Additional traffic-control officers will be posted in areas that proved prone to backups last year, such as along Pratt Street near the Baltimore Convention Center and near pedestrian bridges.
•Charles Street will be reopened to traffic following racing events each night, unlike last year, when it was closed for the entire race weekend. Interstate 395 will remain open in both directions until after the Orioles game Thursday night, Aug. 30; last year, the highway was partially closed earlier in the week.
•The bottom level of the Orioles' stadium will be available for emergency shelter during severe weather. When a lightning storm came through the city during last year's event, officials evacuated bleachers but struggled with finding shelter for attendees.
New partnerships in the city are continuing to roll out as well. On Monday, race organizers and National Aquarium officials announced a deal for a seven-day aquarium ticket for the week of the Grand Prix that will earn buyers a 10 percent discount on their race tickets.
Last year's Grand Prix attracted about 160,000 people and had an overall business impact of almost $47 million, in addition to generating more than $1.68 million in city taxes and $2.08 million in state taxes, according to an economic impact study by Pittsburgh-based Forward Analytics Inc. on behalf of the city.
Despite having recently landed its largest sponsor to date in Chrysler Group's Street and Racing Technology, Columbia-based financier and Race On head J.P. Grant has said his group is prepared to lose money on this year's Grand Prix.
But his group intends to pay its debts, he said.
Mayer said that about 75 percent of this year's vendors returned from last year, and that Race On has worked closely with some of the vendors who were never paid last year to make sure their relationship with the Grand Prix goes well this year.
Mayer said the company has also reached out to local business leaders to ask what they'd like to see this year.
"This is really important for us because we intend to be neighbors for a long time here in Baltimore, and we intend for and want Labor Day weekend to be a success for everyone," Mayer said. "We've had to get over a lot of skepticism that came with [taking over the race] as a result of the operation last year, but I think, again, it's a matter of saying what you're going to do and then following through."
Grand Prix of Baltimore aims to avoid problems of 2011 race
Despite tight schedule, race officials confident of success
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Will BYOB
- Address:
1911 East Passyunk Ave
Philadelphia, PA 19148Neighborhood:
East Passyunk Avenue
- Cuisine:
Contemporary FrenchPrice: $31 to $50
Will BYOB
- Dining Style: Casual Elegant
- Website: http://www.willbyob.com/
- Phone: 2152717683x
- Hours of Operation:
We serve dinner five nights a week. Dinner reservations are available Wednesday through Thursday from 5:30p.m. to 10:00p.m. Friday and Saturday from 5:30p.m. to 11:00p.m. We offer a four course Prix Fixe menu on Sunday evening from 5:00p.m. to 10:00p.m. Join us every 3rd Tuesday of each month for out ingredient focused tasting menu 5 courses $55. Will BYOB is closed on Monday and Tuesday dinner services.
- Payment Options: MasterCard,Visa
- Cuisine: Contemporary French
- Executive Chef: Christopher Kearse
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: BYO Liquor, Farm to Table, Patio/Outdoor Dining, Personal wines welcome, Wheelchair Access
- Private Party Facilities: Whether you would like to entertain a select group of clients or host a reception throughout the entire restaurant, we offer a number of possibilites. For events of of guests or more please contact the reservation office.
- Private Party Contact: email@example.com 2152717683
Getting there
- Cross Street: Mifflin & East Passyunk Ave
- Public Transit: Subway - Take the Broad Street Line to Tasker-Morris and walk two blocks east to East Passyunk Ave or to Snyder Ave and walk one block north to East Passyunk Ave.
Bus - Take the Route 23, Route 29 or C Bus on Broad Street, which all cross East Passyunk Avenue. The Route 2, 37, 47 and 47m.
- Parking: Street Parking
- Parking Details: Metered parking is available on the Avenue and in a municipal parking lot between Tasker and Morris for 50 cents per hour with a three hour maximum and free two hour parking is available on side streets.
There is also a Parkway garage on the NW corner of Broad and McKean Streets which offers secure parking just a few steps from the Avenue at affordable rates, including an evening rate of $5 after 5 p.m.
A word from Will BYOB
Will is a modern French inspired BYOB, located on East Passyunk Avenue in the heart of South Philadelphia. Chef and Owner Christopher Kearse, and his team, prepare a menu focused on its season, respecting French traditions along with classic and modern techniques to build a dining experience that evokes entertainment, excitement, and satisfaction.Continued
Foodspotting photosSee all photos
Will BYOB reviews from OpenTable diners
102 reviews since May 27, 2014
- Food4.7Service4.6
- Ambiance4.1Noise LevelModerate
fit for foodies (86)neighborhood gem (66)special occasion (53)romantic (39)hot spot (15)great for outdoor dining (6)good for groups (4)late-night find (3)scenic view (2)Show More
- Be patient!kallieVIPDined on 9/20/2014Food was great. Waiter was great at ignoring us. He seemed to have some friends seated outside who he was talking to.Special Features:I would recommend this to a friend.
- What great servers they have!PHMikeyVIPDined on 9/20/2014The food at Will is always stunning. This chef has a gift that just keeps on giving. I eat there often and am additionally impressed every time. But the front of the house gang also deserves mention as they really are excellent. Intelligent, witty, friendly, and calmly efficient. It's like ballet watching them work. Attitude come from the top - so whoever orchestrates the front of the house is certainly a good one.Special Features:
- Almost perfectDiningDocVIPDined on 9/19/2014I dined here several times about a year ago, and then recently twice within 2 weeks. The food remains creative, the flavors beautifully balanced, and the quality of the ingredients is exceptional. My only quibble is that the baked goods are not at the same level as the rest of the food; the bread was flavorless and dry, and even the dessert baked goods and the lovely parting gift of madeleines were a little disappointing. But the food is worth it and I'll be back.Special Features:
- Great restaurantOpenTable Diner Since 2014Dined on 9/13/2014I had the tasting menu and it was simply great. The first course, which was a soup, was a little sweet for my taste, but once I told them so, the following courses were exactly on point to my palette. I would love to go here again.Special Features:
- Good things come in small packagespassion4fdVIPDined on 9/6/2014Tiny restaurant, elbow room only-the downside being how tough it is to get a reservation for this new delicious restaurant. Well paired flavors and textures, fresh ingredients. We all got a small plate, entrée and desert and ate every bite. Despite being busy, service was good and the food well paced. I would certainly dine here again.Special Features:
- Great mealStraightFoodaDined on 8/29/2014We enjoyed our meal at Will, the food was varied and very well done. The duck breast, beef, and trout were very good and had a lot of flavors. I really liked the pot de creme. The only issue is that we had to wait 25 minutes for our 8:30 table to be ready. However, they did offer us a free appetizer as an apology. Overall, a nice place for special occasions.Special Features:
- Hidden gemtwelVIPDined on 8/29/2014This bistro is comparable to the ones we recently had dinner when we were in Paris. Impeccable service, delicious food. Not a misstep in the tasting menu (which is a value at $65). After eating recently at some highly touted newer restaurants in Philly, this one stands head and shoulders above them.Special Features:
- Does not disappointBearVIPDined on 8/22/2014Everyone from the server to the kitchen genuinely makes an effort to make sure you have as special an experience as possible. I really enjoyed the presentation of the different dishes. The food is of the highest quality. It is wonderful experiencing something so unique and so good at the same time.Special Features:
- consistently excellent foodphillydinerVIPDined on 8/16/2014This was our second visit to Will. Once again the food was perfectly prepared and beautifully presented. This is definitely one of the top notch BYOB' s in Philadelphia. Our waitress was very friendly and knowledgeable about the food and also appeared interested in what she told us. We will definitely be returning for a third, fourth....visit.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2012Dined on 8/16/2014We really enjoyed our meal here. The foie gras with rabbit terrine was a surprising combination of richness, taste and texture. The head-on shrimps were sweet and tender. The best part was the juicy shrimp heads which were so succulent. It was quite a treat .Special Features:
- In love with WillThePhillyPorkchopDined on 8/15/2014This is my second time dining at Will. The first time was phenomenol but this tune was perfect as well. We ordered the tasting menu and it did not disappoint. All the food was from local ingredients and delicious. Our server was very pleasant and knowledgeable about the menu. I think Will is undoubtedly one of the best restaurants in Philadelphia if not the best. I will absolutely be back. Thanks Chef Kearse for an awesome meal.Special Features:I would recommend this to a friend.
- Always AmazingDean1VIPDined on 8/15/2014The food here is always amazing, prepared with incredible sophistication and flavor. This is a restaurant not to be misssed.Special Features:I would recommend this to a friend.
- WillBYOBWeekendDinerDined on 8/15/2014The food, service and comfortable dinning were all very good. You won't be disappointed.Special Features:
- Will BYOBevv746Dined on 8/2/2014MY Wife and I went there for a recent anniversary and were provided with top of the line service, and they even recognized our anniversary in a creative way. In addition, the food was among the best we have had in Philadelphia, and Will completely lives up to a the reputation of one of new premier dining experiences in the city. I would highly recommend.Special Features:I would recommend this to a friend.
- Amazing night outkmarcum06Dined on 8/1/2014Will was an incredibly pleasant experience all around. Knowledgeable staff: our waiter answered all of our questions about ingredients/sauces etc. The tasting menu was well balanced throughout the courses. Highlights were the chilled corn soup that was so smooth and tasted like the essence of summer corn, the burgundy snails had a honey miso sauce that was unexpected and delicious, and quite possible the best trout I've ever had. Will provided an unforgettable evening that I got to spend with my loved ones. We even got to see the kitchen and meet Chef Chris!Special Features:I would recommend this to a friend.
- Will BYOBJNovDined on 7/30/2014My husband and I were looking for a French restaurant in South Philly. Will truly is a neighborhood gem. We went on a weeknight and the food and staff were fantastic. It's refreshing when it comes as a package! The waiter asked if we would be interested in a chef's tasting which consisted of a 5-course meal versus ordering separately from the menu. The corn soup, snails, mushroom, trout and desert was delightful. This is a restaurant for the open-minded. You're not going to get run of the mill food and food in ridiculously large quantities. I was full before desert came out. But I still tried it and loved it. We met the chef and he is one of the nicest people I've had the pleasure to meet. We can't wait to go back for another chef tasting!Special Features:I would recommend this to a friend.
- Eat here. Just do.SarahDined on 7/26/2014What can I say. The go-to place in Philly right now (and hopefully for a long time to come!). The food takes front and center here, but the service and ambience deserve special mention. My friend somehow ended up with a nick on her ankle in the short trek from the cab to our table. One of the servers (not even ours!) noticed my friend casually inspecting her ankle and immediately appeared with a bandaid- politely and discretely. We did the chef's tasting menu and highly recommend. This is the place to celebrate an occasion, take a nice date, or just enjoy a night out when in the mood to really experience food- impeccably and creatively prepared. Your palate will thank you.Special Features:
- Great RestaurantBarbaraManVIPDined on 7/26/2014We had the $65 tasting menu. Each dish was carefully prepared and there was a good variety. Service was excellent. I wish the space was a little larger.Special Features:
- SimpleDisappointedVIPDined on 7/26/2014Just go! You just can't put something this exquisite in words.Special Features:I would recommend this to a friend.
- MiniguffMiniguffVIPDined on 7/24/2014Will's is located on a side street with other restaurants. It is a small cozy place with a few outside tables. We sat outside because of the very pleasant evening. The staff was extremely friendly and very knowledgeable. We had read about the owner plus friends of ours had been there. We had been excited for months to go. We were not disappointed. The presentation was outstanding. The dishes were very creative. We enjoyed very much the taste of his creations. We were introduced to the owner/Chef. A very personable man and very friendly. You can tell he really enjoys cooking and meeting people. If you dine inside, expect some noise because it is a small place. We did note that Will's was busy and the other places were not. We loved the food.Special Features:I would recommend this to a friend.
- BravofoodiedudieVIPDined on 7/23/2014Will is wonderful; one of my favorite byobs. Every time is go I am wowed. Small menu but every taste is sublime. The Hen of the Woods mushroom starter was out of this world.Special Features:I would recommend this to a friend.
- OutstandingLight123Dined on 7/19/2014Chris and his staff out did themselves. The presentation was impeccable and the taste was......amazing. I'm still dreaming about the gnocchi. I can't wait to go back and share the talents of WillByob with others! Thank you Chris!I would recommend this to a friend.
- Hard to hear the conversationFancyVIPDined on 7/19/2014We came for my birthday--a party of 4 with an 8:15 reservation. We arrived right on time but had to wait outside about 15 or 20 minutes for our table. The service and food were well above average. The presentation is impressivene. The big drawback for me was the excessive noise. It truly detracted from the birthday celebration as we struggled to hear one another. I will not return before 9pm on a Sat as it's too busy and loud.Special Features:I would recommend this to a friend.
- DisappointedWyoalDined on 7/19/2014Had the Tasting Menu. Started great with a wonderful cold corn soup and was downhill thereafter. Eric, our waiter, was a phoney who should find another calling, however, the rest of the wait staff was excellent . The low point may have been dessert; my wife had a dried out nut cake(maybe) and I a mundane pudding. Save the Taxi fare and eat up town. Maybe we were expecting too much - Philadelphia Magazine also did us a disservice with their rave review.
- Kitchen TalentOpenTable Diner Since 2002VIPDined on 7/16/2014We took advantage of the pre-fixe tasting menu the restaurant offered on 7/17 and it turned out to be one of the best meals we've ever had in Philly. Our previous trips to Will have all showcased inspired food, beautifully presented, seasonal, and high on the flavor scale, but the aformentioned tasting menu exceeded all prior meals. The heirloom tomatoes, the poached lobster, halibut with chorizo, lamb ribs, etc., were all memorable! If you want to be impressed, Will will deliver!Special Features:I would recommend this to a friend.
- MariaGladwyneDined on 7/12/2014We felt rushed. I understand they want to do THREE settings per table per night but sometimes that does not work. Even it was more annoying when the other tables of four stayed on. We had a reservation at 8. Had to wait a few minutes to have the table set and by 9:45 we were told our time was up. It seem we sat in the one that had to be rushed out ever time. Killed the experience. Not worth it
- Great first time.FredfromReadingVIPDined on 7/6/2014We were looking for a new place to dine at on a Sunday and I had read an article about Will BYOB. What a find this little BYOB was, great service and wonderful food. The Sunday Prixe Fixe was a very good deal and my date and I got to sample very many dishes. One of the special touches was the Basil Jam served with the bread, very delicious. The Hudson Valley Foie Gras & Rabbit Terrine was outstanding. I hope for much success for Chef Kearse and his staff.Special Features:
- Outstanding and InventiveDJK1VIPDined on 6/27/2014The dishes are very creative. The service is top notch.Special Features:I would recommend this to a friend.
- Exceeded my expectations!kptaylorDined on 6/26/2014I had heard great things about this place, and I was not disappointed! Each choice we selected was prepared with unique and delicious ingredients in an artful presentation. I'm atill dreaming about the corn soup! We recognized the chef from his days at Pumpkin. There are some obvious paralells between the two places. Both delicious! I highly recommend it!Special Features:I would recommend this to a friend.
- Don't Miss Will Byobh2oworksDined on 6/25/2014In our opinion Will byob is providing the most delicious and interesting food in the city at a reasonable price. It is some of the best food we have ever had. The menu often changes depending on what is fresh. It is a small place so it can get noisy and often you will hear other diners saying mmmm and exclaiming wow! and Oh my god! as they bite into whatever it is they ordered. It is closer to center city than you would expect and we think you will find it is worth some extra effort. Just go.Special Features:I would recommend this to a friend.
- Wonderful BYOB with tasting menuBebopsDined on 6/25/2014Bought fancy French wines, went with great hopes and were not disappointed. Some of the most interesting dishes in the city. Can't wait to go again.Special Features:
- As good as it getsrpf27VIPDined on 6/21/2014We have fallen in love with the Passyunk Avenue restaurant scene and Will byob ranks in our top three, along with Noord and Fond. (We haven't been able to get a reservation at Laurel since Nick won Top Chef! We're looking forward to our first dinner at Townend.) Our dinner last Saturday at Will was, if anything, even better then those that preceded it. Chef Kearse has such a special touch. His approach to me combines a light touch with a passion for intense flavors. The oysters that began our dinner were spectacular: fresh, slightly salty with a lovely lingering edge of flavor. The hen of the wood mushroom was spectacular; the vichyssoise was truly memorable. The skate wing elegant and full of flavor. Can't wait for the next time!Special Features:
- Lived up to high expectationsBWHCDined on 6/15/2014There's always a few restaurants that I hear about over and over, and they get so built up I find it hard to believe they will measure up in reality. Will BYOB was one of those happy exceptions. Not only did they call ahead of time because I had noted in my OpenTable reservation that a member of my party was gluten-free, but when we arrived they had noted it, had discussed it with the chef and were ready with multiple options to meet this need. And that doesn't even broach the fact that this was one of the best laid out, most flavorful, eye-catching meals I have had in Philadelphia. And the price was beyond reasonable. Go. Just go. Go Go Go.Special Features:
- Very Accommodating!OpenTable Diner Since 2009Dined on 6/15/2014My wife and I celebrated our 18th anniversary at Will BYOB. The food was excellent and the service impeccable. The Sunday pre fixe menu was delicious and beautifully presented. I called ahead to see what the menu for the even was and they made wine pairing recommendations. I alerted them that it was our anniversary and they printed "Happy 18th Anniversary" on the top of our menus. Nice touch! Thank you Will BYOB for a great evening.Special Features:I would recommend this to a friend.
- Excellent ExperiencecheckitoutVIPDined on 6/14/2014Although I am not a great big fan of French food, I decided to surprise my husband for Father's Day because it is one of the restaurants he has been eager to try. I was not disappointed for one minute, the food was delicious, service was even better and the prices were reasonable for a special occasion dinner. I would definitely try it again and again! I am a convert!Special Features:
- Incredible foodlorrainemdDined on 6/11/2014thoughtful, elegant, beautifully prepared food. french technique with a ton of creativity. we did the tasting and the progression was flawless. the service was attentive and friendly.Special Features:
- Disappointing!OpenTable Diner Since 2007Dined on 6/11/2014Last nights dining experience at WILL was very disappointing. Although dishes were well prepared, the $65.00 tasting menu was poorly composed and bland flavors were dominating. Our server told us that flavors would getting bolder which each course. Main course was chicken followed by a ricotta flan dessert... It leaves us to believe that Chef Kearse did not think it well through. Also, having to ask for bread several times did not leave a great impression on service. After mentioning our concerns to our server we were given a free dessert coupon for our next visit. I would expect this kind of problem solving at Olive Garden and not at a 2 bell restaurant.
- Perfect meal!MelissaDined on 6/8/2014The food at Will is exquisite: beautiful to look at, inventive, delicious. We had the Sunday night prix fix, and every course was simply perfect. The value was also amazing -- in New York, such a meal would cost twice as much (and it would still be worth every penny!).Special Features:I would recommend this to a friend.
- delicious and inventiveKathyDDined on 6/6/2014A delicious and inventive meal, without ever crossing over into weird. Will has a small but excellent menu, with seasonal ingredients and items that are a modern interpretation of some classic French dishes and ingredients. (Any restaurant that has both rabbit and skate wing on the menu is OK with me.) Prices are reasonable for the quality of the food; portions are not overly large, but one does not leave hungry, either (a problem at some similar spots). Bring a food-friendly wine or two and be prepared for a very nice meal. Noise level was fine when we arrived (7:00) - started getting noisy by the time we left and the small room was full.Special Features:I would recommend this to a friend.
- Great food and servicetequilareposado123Dined on 6/4/2014We went to Will BYOB for the first time recently and it was just wonderful! Our server was upbeat, knew the menu and had many suggestions. The food is fresh and prepared in a straight-forward and sensible way. Natural flavors augmented with the chef's creativity. We definitely will go backSpecial Features:


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I finally managed to back up my entire CD collection onto my hard disk. Hundreds of CDs, thousands of tracks, have now been converted. When I first started this project, it seemed rather daunting, but it turned out to be less painful than I expected. Easy Media Creator 10 has a wonderful tool called Multi-CD Ripper that helped me to automate the process. Basically, it is a software utility that allowed me to rip CDs from multiple drives at the same time (I have three disc drives), while automatically tagging the files with title, author and artist information. Conveniently, files were named and placed in a folder structure per my preference based on the tag information.
The process is easy enough. I launch Easy Media Creator and select the Audio tab on the left, and then select Multi-ripper. I click the Settings button, check off the drives I want to rip from, and check the box to import from multiple drives simultaneously. Finally, I click the CDDB check box to ensure that my CDs are identified automatically by the online music identification service. The additional MusicID checkbox is for identifying tracks on compilation CDs that are not recognized by the online service – even if the CD is unrecognized, the individual tracks can still be identified.
Under Settings/File Format, I select my preferred format (MP3, though I could just as well have selected from a variety of other audio file formats). Under Filename/Folder Structure, I choose how I want to name my files and where to locate them on my hard disk. Personally, I just like the name of the song to be the title, but I could have added the artist, track number, genre and even the year to the title to the filename. Likewise, I chose genre/artist/album as the directory structure, but there are many other options.
Now I am ready to rip. I insert an audio CD in each drive, and click the Start button. As each CD is finished, the disc ejects (I can also disable this in the Settings dialog in case I don't want the drive tray to open), I pop in the next disc and close the drive door, and away we go. When I am done ripping, my tracks are all listed in the right pane of Multi-ripper. In case I want to change some of the tags that were provided by the online service, I can manually change title, author and other information by selecting one or more tracks in the right pane, and then selecting the Edit Audio Tags button just above the track list. I can even send my ripped files directly to a portable device like an iPod or MP3 player if I want by clicking on the "Output to" button.
So now the real problem begins – I ended up with approximately three weeks of continuous music on my hard drive, but when will I ever have time to listen to it all?


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|Polar Sensor Folder
Keep your transmitter sensors completely safe and protected with the Polar Sensor Folder. Each sensor slips into its own compartment keeping them in perfect order. Mark the sensors with the stickers included for easy identification.Read more
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By dotCore
via users.cms.caltech.edu
Published: Jan 02 2013 / 13:49
If you're going to send me email comments about this article, please keep a few things in mind:
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This is old. For instance PLT scheme is now http://racket-lang.org. Under "Conclusions and recommendations": why support for exception handling? Nothing on iterators. A scalable language must have something better than components: it must have a complete library sub-system for text and binary (for example per-compiled headers). How about an interface to SQL? the WEB? ...


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The model and designer on his favorite diary, lux accessories, and more
Photograph by Winne Au.
Male models can be a broody bunch, but Armando Cabral has long turned that on its head. His secret? As soon as the camera comes up, he starts laughing. You know him from the pages of J.Crew's monthly catalogs, but the 31-year-old has had a 12-year career working with every big name in fashion, from Louis Vuitton to Calvin Klein—and GQ, naturally. In 2009 Cabral turned his hand to shoe design with equal success, and his eponymous footwear label is now stocked at some of the most exclusive stores across the globe, including Rei Kawakubo's London outpost Dover Street Market, New York menswear mecca Odin, and Mr Porter.com. Not only that, but he's set to open his first store next year in Kuwait. Here, he shares the 10 things he can't live without.—Isaac Hindin Miller
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According to www.supremecourt.gov, Alito was born in Trenton, New Jersey, April 1, 1950. He served as a law clerk for Leonard I. Garth of the United States Court of Appeals for the Third Circuit from 1976–1977. He was Assistant U.S. Attorney, District of New Jersey, 1977–1981, Assistant to the Solicitor General, U.S. Department of Justice, 1981–1985, Deputy Assistant Attorney General, U.S. Department of Justice, 1985–1987, and U.S. Attorney, District of New Jersey, 1987–1990. He was appointed to the United States Court of Appeals for the Third Circuit in 1990. President George W. Bush nominated him as an Associate Justice of the Supreme Court, and he took his seat January 31, 2006.
On Immigration Issues
Justice Samuel Alito joined the Court's decision in Chamber of Commerce v. Whiting. The case involved an Arizona law called the 2007 Legal Arizona Workers Act. It authorizes state courts to suspend and revoke the business licenses of businesses that knowingly hire "unauthorized aliens."
The Court held:
"The federal law allows States to take licensing action. The word 'license' includes the many forms of legal permission to perform an act, and therefore includes charters, articles of incorporation, etc. The AZ law relies only on determinations made by federal authorities of employment eligibility, and allows employers the same good faith defense as in federal law," according to www.OnTheIssues.org.
Copyright 2012 CBS 5 (Meredith Corporation). All rights reserved. OnTheIssues.org and Supremecourt.gov contributed to this report.


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Xosha Roquemore is back with more hard-hitting questions. TUESDAYS 9:30/8:30c watch
Jeremy sends a few workers off to LA to be cosmetic certified. watch
Mindy tries moving on from Danny, and ends up having a girl crush on an Obgyn. watch
Being a fan of The Mindy Project often feels like I'm stuck in a better-dressed version of Groundhog's Day. The difference is only that after two seasons, Mindy Kaling and the writers still haven't quite learned from their mistakes.
Each week, executive editor Adam Bryant satisfies your need for TV scoop. Please send all questions to firstname.lastname@example.com Diane actually going to join Florrick/Agos on The Good Wife? — BrendaAlicia certainly wants her to, but she and Cary may not see eye-to-eye on that topic. Even so, things are set in motion for Diane's shift — she already has her story lined up for her clients and David Lee and Canning — until an unforeseen crisis not only puts that on the back burner, but also pits several characters against each other.Will the Castle cliff-hanger be resolved early in the new season or strung out for ages? — New showrunner David Amann would like a little from Column A and a little from Column B....
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Each week, executive editor Adam Bryant satisfies your need for TV scoop. Please send all questions to email@example.com you have any new info on The Blacklist's new season? — RogerHow about some exclusive casting news? Tony-nominated Broadway veteran Norm Lewis — who is currently starring in the title role of The Phantom of the Opera and did a stint last season on Scandal — has been tapped to play J.P. Laskin, a business associate of Red's who doesn't exactly agree with his recent moves in the ongoing war with Berlin. In fact, I hear Laskin may even be tempted to switch sides. Of course, once Red finds out about the betrayal, he'll probably make the choice for him. Perhaps playing a "phantom" will come in handy! I'm really curious to see how Nick and Jess are doing after their break-up last season on New Girl. What will their dynamic be like when the show returns? — LindsayFour months have passed since Nick and Jess were last romantically involved, but unfortunately for Jess, it's been a bit of a slow summer in the love department...
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Aw jeez! Fresh off her Emmy-nominated breakout performance on FX's Fargo, Allison Tolman has booked her next TV gig on the third season of Fox's The Mindy Project!
Shonda Rhimes will step in front of the camera for a guest-starring role on Fox's The Mindy Project, TVLine reports.
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Hang tight!
Recipe by mistycolleen
"Caramelized onions accent the mayonnaise in this delicious sandwich spread."
Watch video tips and tricks
sweet onions, peeled, and halved
2 cups
salt and pepper to taste
I halved this recipe. I did drizzle a little EVOO over the onions before baking and the mayonnaise I used was reduced fat. I made no other changes. I actually made this the night before last as I wanted it to sit in the fridge for as long as possible before using. This. Is. MONEY. I used this in a BLT Sandwich Wrap for dinner last night and let me tell you, it made the wrap incredible. I don't know why I haven't heard of this before but you bet that I'll make this frequently. This would be a wonderful addition to homemade ranch dressing or Secret Sauce. What a killer idea!
THIS ROCKS!!!! If I could give it 10 stars, I would. The roasting of the onions brings out the flavor. This was delicious on hamburgers, but our favorite thing is to use it as a french fry dipping sauce. Everyone I have served this to, loves it. Great stuff. Thank you!
18 Ratings
This was awesome. I am having burgers tomorrow so I wanted something with alittle zing and this is it. I used about 3/4 cup of mayo and 1 medium onion. Cut the onion into fourths and added 2 cloves of garlic...drizzled with EVOO and salt and pepper, cooked for about 35 minutes and let my blender do the rest....AWESOME
We really, really enjoyed this mayonnaise recipe! I read how Roxanne was hoping for more carmalization on her onions, so instead of just cutting them in half I cut them into thick slices and placed them on the cookie sheet with 3 cloves of garlic as well. I brushed on a little evoo and sprinkled w/ freshly ground black pepper and sea salt. Halfway through roasing, I flipped them over and everything was nice and caramel colored. I also made this a day in advance to allow the flavors to blend better. This was sooooo delicious on our mushroom swiss burgers. I will definately be making this again! Thanks for posting. :) NOTE: This makes a wonderful dipping sauce for french fries and onion rings!!!
I found that I could have more control over the caramelization process if I put some EVOO and a pat of butter in a saute pan, sliced my onions into thin rings, and caramelized them that way. I seasoned the onion slices (I used one large onion--the size of a fist) with a light sprinkling sea salt, fresh ground pepper, smoked sweet paprika, and some garlic powder.The process was easier on the old electric bill this way too. The onions were sauted on a medium-low heat until nicely caramelized--about 25 minutes, and then left to cool. I added the onions to 1/2 cup of mayo and blended in my blender, and let sit in the container overnight in the refrigerator. The end result was a pretty light golden brown colored mayo and the taste was fantastic on the burgers I made for the family. I will make this again and keep some in a container in the fridge. This onion mayo would be good as a dip for baked potato wedges or on other types of sandwiches.
A definite MUST TRY! I made this for homemade Frisco Burgers. I used yellow onion - IMO, it has more onion flavor - chopped in half, then into quarters. Sprinkled with a bit of kosher salt, fresh ground black pepper, and EVOO. Added a couple of sprinkles of garlic powder at the end so it wouldn't burn. I only used 1 onion and added about 1/2 cup of mayo. It was plenty for us, and there is some for leftovers. I would recommend to let the flavors mingle, as the other reviewers do, with the mayo overnight, but it's also good right away. This is now our burger mayo! YUM! (My husband doesn't even like mayo, but he'll eat this.) =)
I love caramelized onions so I had a feeling I would love this mayonnaise. The only problem I had is the fact that my onion didn't get a nice caramel colour all over but it had that wonderful smell and was very soft by the time 30 minutes had past. Only the edges seemed to get caramelized in looks. It smelled wonderful when I processed it but I should have left it to sit before using it for the flavours to meld better. I will make again, maybe I'll cut the onion pieces smaller (so they'd have the caramelized look all over) cause I was hoping the mayo would have a nice colour from the onions. Thanks for sharing!
I used this tonight after viewing this recipe. I blended in my magic bullet, and it came out extraordinary. I used two medium white onions, instead of sweet, and it still have a wonderful flavouring to it. Thank you! Such a classic!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Onion Mayonnaise
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 139
Calories from Fat: 131
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[8 of 13 customers found this review helpful]
Comments about Monster Bride Child Costume:
I bought it for my nine year old daughter and she LOVED it. she was really excited to wear it to school
Comments about Monster Bride Child Costume:
The outfit was cute and my 10yr old loved it. The hat of course was crumpled and a little flimsy, but she still looked adorable and enjoyed every minute of it. The tie in the back ripped when she was trying to tie it. But I was able to pin it on and it stayed all night.
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It was very itchie and uncomfortable.I recomed to were this only if you need to.WARNING:Do not youse this for fun i repeet do not were this for fun!!!!
Comments about Monster Bride Child Costume:
You should not use it its a waste of money it fells like papper i hated it, it was itchy uncomftorble
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June 2008
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Jul 25, 2013 | 12:13 PM
| Everdeen Mason
service centers,
mill lead times,
Everdeen Mason
NEW YORK Copper and brass service centers said business continues to slow in the United States despite low copper prices and improving end markets such as construction.
Lead times from mills to service centers range from six to eight weeks for light- and medium-gauge copper coil, around six weeks for copper sheet and plate and two to four weeks for copper pipe and tube, sources said. Suppliers of alloy and brass rod are mostly overseas so lead times are up to 12 weeks.....
NEW YORK Copper and brass service centers said business continues to slow in the United States despite low copper prices and improving end markets such as construction.
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16-Dec-2010 Huge unknown object Brazil
- Scooby01ukuk
- uploaded: Dec 19, 2010
- Hits: 34
Huge unknown object hovering over Rio de Janeiro, Brazil 16-Dec-2010
12 comments
Tdriver April 10, 2011 4:48:34 AM CEST
I worked on the Houston ship channel for twenty years. You can see the fraction towers around the flare. You are correct my friend. If you watch the video with polarized glasses you can see the hydrocarbon glaze above the flare.
Rudeboi December 24, 2010 8:25:45 PM CET
Debunker1900 December 24, 2010 2:16:10 AM CET
Somethgblue December 24, 2010 1:57:09 AM CET
Swamp Gas is my favorite and I've had some too, kinda of hard to tell what's going on so it must be swamp gas!
Coralbay00 December 23, 2010 5:08:06 PM CET
shame it's so blurred. i would not like to say what it is apart from looking like the obvious-fire as you said.
Edro3111 December 23, 2010 4:39:29 PM CET
Exactly! Shaky video, out of focus, zoom in and out. And there are those who believe this stuff is real? Typical "UFO" photography in my opinion.
Nitro December 23, 2010 3:34:03 PM CET
This is a totally natural occurrance when the sun stimulates the earths upper atmosphere causing ozone orgasms.
D3ejmz December 23, 2010 7:03:10 AM CET
refractive atmospheric effect reflecting the sun (which has just gone down).
Sttoad December 22, 2010 7:30:09 PM CET
Let us not forget the focus as well.Might have been swamp gas!
Betteryouthanme December 19, 2010 6:02:28 PM CET
Your dead on seen this before in southern United States. Also why can't any of these people who film these UFOS????? keep the damn camera steady.


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New border headquarters to be constructed
Construction plans are in the works for a new border patrol sector headquarters facility, including a conference room, helipad and pistol range, to be built in eastern Blaine.
�Our plan is to create new sector headquarters and remodel the existing into a detention facility,� said Joe Giuliano, assistant chief of U.S. Border Patrol at Blaine, during a Monday evening study session with the Blaine city council.
Sector headquarters is responsible for 19 counties in western Washington, and all of Oregon and Alaska, and the current facility on H Street has been �home for about 40 years now. We outgrew it about 39 years ago,� Giuliano said.
�Sector headquarters is an administrative center. We essentially run the sector here,� he said, noting intelligence and communications would operate at the new site.
The federal government acquired 11.5 acres south of Sweet and Odell roads, southwest of Nature�s Path, for the new 22,000 square-foot headquarters. The modular-designed facility �had to fit into the community,� he said and will feature a 200-person conference center that can be utilized by the community for meetings and other needs. �Our objective is to open this up to the community to come in and see what we�re all about,� Giuliano said. �We envision a lot of joint operations.�
A helipad will also be on site, located in the southeastern area of the property; however, helicopters will not be based at the site. Giuliano estimated one or two helicopter visits per week, and assured the community would not be affected by noise. As for the pistol range, Department of Homeland Security (DHS) personnel will utilize the facility, but the local police department and other organizations can as well, he said.
Council member John Liebert asked why the plans were so big for a pistol range, considering border patrol seldom have to actually use their weapons.
�Knock on wood we haven�t had to deal with that yet. Thank goodness it�s been quiet around here.� Giuliano said. �The reality is if something happens in Blaine, we�re all going to be in it together ... as things get tighter and tighter on the border, someone may approach more violently.�
The new headquarters comes at a time of growth reflective of post-9/11 times. �We�re at 147 (personnel) today and it looks like we�re going to grow a little more than that,� Giuliano said, adding there were 52 agents in 2001.
The new facility means additional jobs, and most of the support staff will be filled by local people. �We�d rather fill it with local talent,� Giuliano said, adding maintenance services will be contracted out to local businesses.
Council member Bonnie Onyon asked if those who moved here to work for border patrol, specifically agents, are buying homes and living here. Giuliano said, they were.
In addition to employees, Blaine border patrol will receive two 30-foot safe boats for homeland security, but the boats will be berthed in Bellingham at the Coast Guard facility.
�At this point, we hear we are getting boats. Right now, we have three guys detailed with the Coast Guard,� Giuliano said.
Facility construction was hoped to begin in February, Giuliano said, but it will likely be pushed to March. Christmas 2004 was the initial date of completion; however that date will now probably be March to April of 2005.
�We will be the prototype for the northern border. We want it (the facility) to be visible, pretty much a showpiece,� Giuliano said. �The design elements will be used nation-wide.�
Other communities such as Ferndale and Sumas offered to sell land to the government to induce the border patrol to set up shop within their communities; however, they chose to stick with Blaine.
�The bottom line is Blaine is on the border and we�ve always been here. This is the place where we need to be,� Giuliano said. �We need to interact more with the community we�re in.�
Following his presentation to the city council and staff, mayor Dieter Schugt thanked him for the information, and for his sense of humor, noting if others spoke the way Giuliano did, the communication between governments would be a lot better.