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Scott Smith was tempted to pick the fruit.
As he walked through his Provo orchard, a cherry-picking bucket slung over his shoulders, he skipped plenty of juicy-looking, burnt-orange-colored Suncrest peaches.
Utah peach tarte tatin
11 tablespoons unsalted butter, softened
1 3/4 cups sugar, divided
5 medium ripe peaches, skins on, pitted and cut into 1 1/2-inch wedges
1 cup coarse yellow cornmeal or polenta
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons chopped fresh lavender or fennel seed
1 tablespoon course sea salt
3 large eggs
1/4 vanilla bean pod (scraped and chopped)
1/2 cup heavy cream
Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
Whisk cornmeal, flour, baking powder, lavender (or fennel seed) and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving. Serve with a scoop of honey or vanilla gelato.
Servings » 8
Source: Eric DeBonis, owner/chef at The Paris Bistro and Sea Salt
Em's corn pancake
3 large ears of Mabey corn
1 large egg, lightly beaten
1 1/4 cups water
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 cup finely chopped scallions
1/4 cup canola oil, plus more as needed
2 oz. Brie
Freshly ground black pepper
In a large saucepan of boiling water, cook corn until crisp and tender, 3 to 5 minutes. Transfer to plate and let cool completely, then cut kernels off the cobs.
In a large bowl, beat the egg with water. Sift flour, salt and baking powder over the eggs. Whisk until a batter forms. Stir in corn kernels and scallions.
In large nonstick skillet, heat oil until shimmering. For each pancake, spoon a quarter cup of batter into skillet. Cook over moderate heat until brown on the bottom, 1 to 2 minutes. Flip and top with piece of cheese. Cook until cheese just starts to melt, about 2 more minutes.
Transfer to serving dish and season with pepper. Serve warm.
Servings » 4-6 cakes
Source: Em's Restaurant
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A lifetime of experience told the sixth-generation farmer that the peaches needed one, maybe two more days to ripen.
He risks losing some of the fruit to gravity — and many already litter the ground. Waiting also means more work for the Smith Orchards owner and, usually, sole employee. It would be easier to harvest the fruit like some commercial farmers: stripping the entire tree of fruit when he is ready.
But Smith's customers at the Downtown Farmers Market in Salt Lake City have come to expect fruit bursting with flavor — like a recently picked peach he called a "ball of juice; it will just gush" — because he lets them ripen on the tree.
Smith Orchards, one of the 80 produce vendors at the state's largest farmers market, has its devoted fans who line up on Saturdays to fill their bags and bellies.
For these farmers, the effort to grow mouth-watering fruits and vegetables can span generations.
With summer produce at its peak and fall foods beginning to arrive, The Salt Lake Tribune followed farmers from Smith Orchards and Mabey Farms to see what it takes to bring produce from harvest to market.
Not for sale • A couple of days before a recent market, two housing developers were at Smith's door, asking if he wanted to sell his 49 acres — 10 set aside for growing peaches, nectarines, plums, apricots, apples, cherries, pluots and apriums. He could make millions.
What the "property pimps" didn't know was that the 57-year-old lives to get up at 5 a.m., sometimes 4, to take his share of water from mountain springs, to pick before the temperature hits 80 degrees, to ride his ATV with a trailer laden with fruit over land his ancestors have farmed since 1870 while a red-tailed hawk flies overhead.
"I'm going to die up here with my boots on," he said, walking on a ridge with a 360-degree view of the Oquirrhs, Mt. Timpanogos and Squaw Peak. "This is all I ever wanted to do as a kid."
During the harvest, Smith is in the orchard, which sits about 5,300 feet above sea level, nearly every day. His English springer, Miss Balou, rides on his lap on the ATV and sits in the shade as Smith fills his bucket. He'll load up 200 boxes on his own, wearing white gloves and giving the fruit a twist of the wrist, listening to the suction sound the fruit and tree make when he breaks the connection. The fruit is stored for just a couple of days in citrus bins in a cooler set at 41 degrees, slowing the ripening before he gets to the Salt Lake City market or one at Brigham Young University.
The real work happened months before, in the grafting, pruning, cultivating and insect prevention. He likens his trees to a horse that wants to perform when it's well cared for.
"They just respond. When I'm up here pruning these trees, I talk to 'em," he said. "I'll be committed for saying that."
Then: "That one's an O'Henry; he's kind of a prima donna," he said, pointing to a tree. "They move at their own pace. You really have to give them special attention. This one," a Lemon Elberta, "it wants to put blossoms on."
Smith was struck by lightning once, while waiting out a thunderstorm under a tin-roofed shed on the orchard. He picked 30 more boxes of fruit before seeking medical help.
With an orchard bordered by Bureau of Land Management and U.S. Forest Service land, he's been stared down by a cougar, and three bears have been close enough for Miss Balou to take notice. But he doesn't mind the coyotes, who kill the mice and rabbits that would eat his fruit. He built nesting boxes for kestrel falcons, which prey on birds that would peck his crop. And he hangs pheromone-scented baits to keep insects at bay. It's part of how he reduces the need to spray his orchard with chemicals.
Eric DeBonis, owner of The Paris Bistro and Sea Salt in Salt Lake City, calls Smith a "zealot" in search of the perfect peach.
"He's doing all the right things and you taste it in the peach," said DeBonis, who is currently serving the fruit in a tarte tatin with a cornmeal crust (see recipe).
Smith's peaches marked the beginning and end of a recent outdoor pop-up dinner set under white tents and lit by chandeliers on a downtown street. The 100 or so guests of the by-invitation-only event sipped bellinis made from his puréed white peaches, and they were treated to a dessert of half a peach topped with torched sugar.
Market customers, who lined up a dozen deep at times on a recent Saturday, planned to eat them over ice cream, in pies or cobblers or other special desserts. Or simply "leaning over the sink," says customer Rand Hirshi.
"This line is always busy," said Corrie Westra, who was happy to wait. "They're excellent. Every year the same. You know you'll get fresh."
Had Smith picked more, he likely would have sold them at about $1.25/pound. An hour after the market opened, one third of the day's produce was gone.
But Smith knew he was right to wait.
"You'll shave your quality. You'll shave your name and your standards. That is not who we are. They want tree-ripe. That's what our sign says."
Family affair • The Mabey family are in their South Jordan corn fields by 6:30 a.m. on Saturdays during the corn harvest, which will end this week. Steve Mabey and five of his adult children, along with spouses and some grandchildren, each take a row in a section of the 45-acre farm. With the sliver of the moon still shining and ribbons of clouds over Mt. Olympus starting to glow, they feel the cobs to make sure they haven't been eaten by worms and then twist the ears off and place them in large plastic garbage cans. About 5,000 ears will be picked and dumped in the back of a pickup truck, which serves as the Mabey stand at the Pioneer and Murray Park markets, as well as a farmstand at their home.
Most of the family have slept over the night before, coming from as far away as Genola, to help.
Wearing a Teenage Mutant Ninja Turtle T-shirt, son-in-law Ben Farmer said Saturday mornings started out as an obligation when he married Anna Mabey, but has turned into something he looks forward to. "It's just been a big part of our marriage," he said while in the field, adding that he got married on a Thursday because the family couldn't stay up late to celebrate on a Friday night. "I like the togetherness that it brings."
There is easy banter about the newlyweds in the group arriving late to the field. Sarah and Nathan Pitcher steal a hug and kiss during the harvest. "We dated through corn season last year," she said, "so he knew what we do. This is just tradition."
Surrounded by his family and sweating in his green John Deere cap as he picks with both hands, Steve Mabey couldn't be happier.
"I absolutely love it. It's my relief, so to speak. Some people go water skiing for their hobby. Farming is pretty much mine," he said.
Steve Mabey has a day job to pay the bills. But he's never considered letting the state-designated "century farm" — which was bought by his great-grandfather in the 1880s — go fallow. He grew up on the farm and started doing small jobs at age 8 when his father grew alfalfa, sugar beets, barley and oats. When Steve Mabey married, he and his wife, Janet, decided to grow corn to make extra money.
Brad Mabey, 29 — who started selling at the farmers market when he was 8 — wanted to get to Pioneer Park before 8 a.m., when their regular customers will be waiting. Most of the ears are sold — at $5 for a dozen — in the first couple of hours. "After that, it's the looky-loos," he said.
Customers will pay more at the market than for corn at the store, but they are loyal.
Emily Gassman, owner of Em's Restaurant, stopped by about as soon as the Mabey truck was parked. She's been a customer for 14 years, using the corn to make corn-zucchini crustless quiche and corn pancakes (see accompanying recipe). And when Mabey's is out of corn, her diners are out of luck. "They're the only corn I'll serve because it's the best corn. It's just sweet," she said after requesting eight dozen.
In planting his fields, Steve Mabey found one of the sweetest varieties he could, called Marai. "This corn is to die for," agreed customer Diana Belka. "It's like candy."
Back at the field, granddaughter Madison Mabey shares a secret that longtime customers know well: It's so good it can be eaten raw.
The grandchildren like to pick because they get paid, and their parents and grandparents hope they're learning the value of hard work and how to interact with customers.
They do have a choice. They could sleep in, Madison said.
"Except we can't sleep in. We don't know how," added her 9-year-old sister, McKaylee.
How to freeze corn
Here is how Mabey Farm prepares its corn for the winter:
Husk corn and make sure all the silk is off.
Bring water in a large saucepan to boil.
Place corn into the boiling water and bring it back to a boil. Boil for 1-2 minutes.
Immediately remove corn from boiling water and place in ice cold water. The Mabeys use the kitchen sink and a block of ice.
Let corn cool, but not for too long.
Cut kernels off the cob and store in freezer bags.
Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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PHOENIX (AP) - Three Phoenix men are in custody for firing a shot into the air to celebrate the new year.
Police say 32-year-old Louis Martinez, 22-year-old Ernesto Mejia De Le Cueva and 63-year-old Jose Garcia Lopez are being held on suspicion of unlawful discharge of a firearm within city limits.
Cueva allegedly fired 10 rounds from a shotgun, telling officers he wanted "to make noise for the new year."
For the past decade, Phoenix police have arrested anyone caught discharging a weapon within the city limits on New Year's Eve for violating "Shannon's Law."
In 1999, a stray bullet fired into the air a mile away killed 14-year-old Shannon Smith in her backyard.
Police say they received 264 "shots fired" calls this New Year's Eve compared to 759 such calls in 2002.
Related stories:
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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New report titled 'Homophobia at Hell House' reveals how the right wing fuels homophobia, demonizes lesbian and gay youth
Religious alternatives to traditional haunted houses designed to scare youth into a sin-free life
Roberta Sklar, Director of Communications
"This is Steve," the demon says. "He thought his homosexual lifestyle was everything a real man could want, but now he's dying of AIDS."
Photo courtesy Seventh Art Releasing
"The Hell House phenomenon is yet another example of the dangerous and extreme tactics used by the religious right to indoctrinate youth with lies and misinformation about lesbian, gay, bisexual and transgender people. Church leaders who sponsor Hell Houses should be ashamed of contributing to the climate of anti-gay harassment and violence that mercilessly threatens the safety and well-being of LGBT youth on a daily basis." — Matt Foreman, Executive Director, National Gay and Lesbian Task Force
WASHINGTON, Oct. 27 — In a report released today titled Homophobia at 'Hell House': Literally Demonizing Lesbian, Gay, Bisexual and Transgender Youth, the National Gay and Lesbian Task Force Policy Institute estimates that this Halloween season, 1.6 million people, many of them children as young as 10 years old, will go to "Hell Houses," religious alternatives to traditional haunted houses that are designed to scare youth into a "sin-free life." Instead of spooking youth with ghosts and monsters, Hell House tour guides direct them through rooms where violent scenes of damnation for a variety of "sins" are performed, including scenes where a teenage lesbian is brought to hell after committing suicide and a gay man dying of AIDS is taunted by a demon who screams that the man will be separated from God forever in hell.
"The Hell House phenomenon is yet another example of the dangerous and extreme tactics used by the religious right to indoctrinate youth with lies and misinformation about lesbian, gay, bisexual and transgender people," said Matt Foreman, executive director of the National Gay and Lesbian Task Force. "Church leaders who sponsor Hell Houses should be ashamed of contributing to the climate of anti-gay harassment and violence that mercilessly threatens the safety and well-being of LGBT youth on a daily basis."
Through summarizing the latest research on the epidemic of harassment and violence that threatens lesbian, gay, bisexual and transgender (LGBT) youth, the report reveals how Hell House scenes that expose impressionable youth to the literal demonization of their lesbian and gay peers contribute to this problem. The report also focuses on the impact Hell Houses have on Christian youth who may be struggling with their sexual orientation or gender identity.
"One of the most disturbing aspects of the Hell House phenomenon is how it reinforces a key finding of a study published in the Journal of Psychology, namely that a strong belief in Satan is directly related to intolerance of gay men and lesbians," said Sarah Kennedy, Vaid Fellow at the Task Force Policy Institute and co-author of the report. "No wonder a recent national survey of LGBT youth conducted by the Gay, Lesbian & Straight Education Network found that more than 80 percent experienced verbal harassment and 43 percent experienced physical harassment or violence over the past year."
The religious leaders who support Hell Houses believe that by scaring youth into "good" behavior they are saving their souls. However, the report includes examples of the tragic impact of the message that "homosexuals" are going to hell can have on youth, including the story of Bobby Griffith, a gay teen who wrote in his journal that he was afraid he was going to hell and who eventually committed suicide. Research cited in the report indicates that higher rates of suicide among gay and lesbian youth can be attributed in part to anti-LGBT messages that make them feel that something is fundamentally wrong with who they are.
Hell Houses first appeared in the 1970s at the Rev. Jerry Falwell's Liberty University, and they have been gaining popularity since 1996, when the Rev. Keenan Roberts, an evangelical Christian pastor in Colorado, began selling "Hell House kits" to churches worldwide. Roberts estimates that these kits, which cost $299 each, have been distributed to 800 churches across the United States and 18 countries. Some churches report that their Hell Houses receive up to 12,000 visitors per year and are run by casts and crews of 300 student volunteers.
Members of the National Religious Leadership Roundtable respond to the Hell House phenomenon
"I sincerely hope that this misguided, pernicious and manipulative phenomenon goes to an early grave. Such crass commercialization of ideological differences, such blatant manipulation of a children's holiday to commit spiritual violence is beyond the pale. I urge religious leaders to denounce these programs and advise their communities to support alternative and safe Halloween activities for their children, such as 'trick or treat for UNICEF.'"
— Dr. Mary Hunt, Co-Director, Women's Alliance for Theology, Ethics and Ritual
"The danger of the Hell House phenomenon is threefold: It literally endangers the lives of LGBT youth, it falsely denies God's creative hand in shaping and forming us with a variety of sexual orientations and gender identities and it perpetuates the lie that one cannot be Christian and LGBT. How can our fellow brothers and sisters who name themselves Christians and followers of Jesus, who preached gracious love and real justice, live in ways that bring about death, shame and hatred? Hell Houses are the purview of false prophecy, lies and death-dealing."
— Rev. Rebecca Voelkel, Program Director, Institute for Welcoming Resources
"Have the churches that sponsor Hell Houses forgotten that the New Testament teaches us to 'love your neighbor as yourself?' Have they forgotten that Jesus taught that we must love and include everyone? Cloaking hate in Christian language does not mean that it is not hateful or harmful. Religious leaders know that sexual difference is a blessed part of our endowment. These Hell Houses are fear-based education at their worst; their homophobic and anti-choice messages must be exposed."
— Rev. Debra W. Haffner, Director, Religious Institute on Sexuality, Morality and Healing
The mission of the National Gay and Lesbian Task Force is to build the political power of the lesbian, gay, bisexual and transgender (LGBT) community from the ground up. We do this by training activists, organizing broad-based campaigns to defeat anti-LGBT referenda and advance pro-LGBT legislation, and by building the organizational capacity of our movement. Our Policy Institute, the movement's premier think tank, provides research and policy analysis to support the struggle for complete equality and to counter right-wing lies. As part of a broader social justice movement, we work to create a nation that respects the diversity of human expression and identity and creates opportunity for all. Headquartered in Washington, D.C., we also have offices in New York City, Los Angeles, Miami, Minneapolis and Cambridge.
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text:
I invite you to start the New Year off right by
attending the 2014 Governor's Hospitality & Tourism
Conference to be held February 23-25, 2014 at Little
America in Cheyenne. This Conference is an essential one
that everyone involved in Wyoming's tourism industry
should attend. Like in years past, the agenda will be
jam-packed again this year with programs both valuable
and useful as your business moves forward in 2014.
Matthew H. Mead
Governor of the State of Wyoming
A Message from Governor Mead
Click here to preview the Silent Auction items.
Interested in sponsorships or a booth at the trade show? Click here.


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A holiday rental home in Guia de Isora will put you close to the beach and to many of the most popular attractions.
The beaches provide the setting for some of the most popular activities in Guia de Isora. Gorgeous beaches and lovely year round weather make the perfect backdrop to enjoy swimming, diving and surfing. Surf and diving schools are available nearby, so even if you have never tried either of those activities before, your holiday to Guia de Isora is the perfect time to do it. Hiking, climbing and cycling are other popular activities and there are many lovely spots to do all three. You will find a vibrant nightlife exists near Guia de Isora, so after a day on the beach you can enjoy a night on the town.
While most people come to Guia de Isora to enjoy the gorgeous weather and lovely beaches, there are some other things to see whilst on holiday to the area. The Los Gigantes Cliffs jut out next the sea. This amazing rock face is worthy of remembering, so bring along your camera. Participate in a whale watching expedition. The chance to see these beautiful creatures in their natural habitat is so much more rewarding than seeing them in an aquarium. There is a casino within a few kilometres of Guia de Isora, so stop by and see if Lady Luck is on your side.
The weather in Guia de Isora is delightful all year long, but there are some slight variations in temperatures based on the season. During the winter months the average low temperatures are between 14° and 17° C and the average highs are between 21° and 24° C. During the spring, the average low temperatures are between 16° and 17° C and the highs are between 23° and 24° C. During the summer, the average lows are 19° to 21° C and average highs are 26° to 29° C. There is between 1 and 7 rainy days per month with the most precipitation in December and January. The average water temperature is always between 18° and 23° C.
The closest airport to Guia de Isora is Tenerife South Airport (TFS), located 27 km away. Other options include La Gomera Airport (GMZ), which is 46 km from Guia de Isora and Tenerife North (TFN), located 54 km away.


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Garry's Mod Brings in Over $3 MillionIt's been a little over two years since Garry's Mod hit Valve's digital distribution client Steam. In that time, it's sold 312,541 copies. Assuming each copy sold for the full $9.99 price, that the popular Garry Newman-created mod has brought in over $3.12 million.
"GMod hasn't just given me financial stability," Newman wrote on his blog, as noticed by Big Download. "It's also made me a lot more experienced in c++. I learned how game engines are meant to work. I got to fly to Valve HQ."
The Source engine-powered mod allows users to bring models from various games into an open sandbox and play with them accordingly, often resulting in hilarious antics and videos. To run, it requires at least one Source engine-powered game.
"I got to tell a nice bearded fellow how I was sick all over myself in the shower after eating airline food, and then realizing I was talking to Warren Spector," he added.
Newman also extended his thanks to the whole of Team Garry, which have been instrumental in maintaining and updating the ever-popular mod. For more on Garry's Mod and its creation, check out our interview with Newman himself.


text:
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Ichthyotherapy ("Doctor Fish")
Ichthyotherapy, or "Fish Therapy," is the use of certain species of fish (most famously Garra rufa) to treat wounds and exfoliative skin conditions like psoriasis. Fish are also used currently for pedicures and massage therapy.
This page describes the following issues:
General Information
Garra ruffa and Cyprinion macrostomus are the two most common "Doctor Fish" used to treat skin conditions. They normally inhabit waterways in the Tigris-Euphrates basin in Western Asia, but their wild populations are in decline. Now, most of them live and breed in the outdoor pools of some Turkish spas, where they feed on the skin of patients with psoriasis.
These fish only consume the dry, scaly of skin, leaving behind the younger skin cells. This skin-feeding behavior fully manifests only under conditions where the food supply is somewhat scarce and unpredictable.
Doctor fish spa resorts are located in countries around the globe. These treatment centers are meant to alleviate symptoms, but some patients have experienced complete remission of their psoriasis after repeated treatments. Several U.S. states and Canadian provinces have banned ichthyotherapy parlors as unsanitary, since the doctor fish, which feed on one person afrer another, cannot be sanitized and are too expensive to throw away after treatment.
Clinical Practice of Ichthyotherapy
Fish therapy is spreading rapidly throughout the world, especially Asia. Many local and visiting customers visit salons and "Doctor Fish baths." Ichythyotherapy has even become a party treat at birthdays, anniversaries, and other celebrations.
Only a few centers exist in Europe and North America, where public health authorities have closed many salons due to concerns about the potential for the spread of communicable diseases due to customers sharing the same fish.
Thus far, clinical outcomes of ichthyotherapy for psoriasis look very good; but there are no controlled scientific studies as yet.
The BTER Foundation is currently organizing clinical studies. If you would like to participate in a study (as a collaborating researcher or as a subject), please contact us.
Related Topics, Links and References
Note that these and other references will soon be available to members, through our virtual library service. You may also visit our more extensive References and Clinical Studies page for ichthyotherapy here.
We direct our readers to the following sites for more information:
- www.psoriasisfishcure.com/
- www.psorsite.com/docs/doctorfish.html
- www.healthforlifeturkey.com/index.php?page=psoriasis_treatment
- http://en.wikipedia.org/wiki/Doctor_fish
- M. Grassberger & W. Hoch: Ichthyotherapy as Alternative Treatment for Patients with Psoriasis: A Pilot Study.
We are in the process of assembling a searchable database of ichthyotherapists. Anyone with interest, knowledge or experience with ichthyotherapy is encouraged to contact the Foundation to help assemble and/or join this referral list.
36 Urey Court Irvine, CA 92617
Phone: 949-246-1156; Fax: 949-679-3001
E-mail: email@example.com


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See how the First Family does the holidays!
Photo: Getty Images
Replicas of the first dogs, Bo and Sunny, are featured in the holiday decorations at the East Garden Room of the White House, also known as the "Booksellers."
Fab Photos
41 Stars You Didn't Know Went To College
Can You Believe They're The Same Age?


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For our last installment of Vs, we're doing something a little different. Instead of comparing an OurStage artist to an artist in the mainstream, we'll be taking a look at OurStage's Best Of The Best Charts. Specifically, we're taking a look at the Number 1 artist in four categories, Pop, Rock, Urban and Country, and examining what makes them great along with what makes them standout from their peers on OurStage.
Pop – Austin Renfroe
Austin Renfroe seems to have become a fan favorite here at OurStage. Between winning competitions left and right, he was also a finalist in The OurStage Panel Finale. While most modern pop music is becoming more electronic and Autotuned, Renfroe stands out by making music that is natural and organic sounding yet incredibly catchy. The multitalented singer-songwriter plays both the guitar and piano, but his biggest strength is his voice. His distinctive soulful style also possesses an incredible range—Renfroe often switches between a low register and a silky sweet falsetto in the same song. His song "Taking Me Under" showcases all of his vocal skills, using falsetto and vocal embellishments to create a killer hook in the chorus. Renfroe is also a gifted songwriter, blending elements of pop, folk, soul and rock into his songs. Between "Honesty," a more upbeat pop/rock track, and "Can't Bring Us Down," a stripped down acoustic song, it's clear that he has the versatility and talent to stick around for awhile.
Rock – Chasing Eden
Chasing Eden have been making waves for awhile, having been on OurStage's Best Of The Best Chart for over seventy-five weeks and racking up a whopping fifteen Top 10s and ten Top 40s. This hard rock band forms the basis of their sound around heavy, chugging guitar riffs. However, unlike most other bands in their genre, Chasing Eden utilize a female lead singer. Andrea Brink's voice is smooth and sweet, which contrasts with the rest of the band's heavy riffing. However, if you listen to songs like "All I'm Asking" or "Remember Me," you can hear that this contrast actually works really well, and it is one of the main reasons that Chasing Eden have remained a mainstay at the top of our charts.
Urban – Greg Banks
We covered Greg Banks, one of the many talented young artists who are revitalizing R&B, on Vs. before. Banks is not only a supremely talented singer, but also a gifted songwriter who writes all of his own music. Banks creates his unique sound by using real instruments in his compositions to create a warm sound in a genre that, ironically, can sometimes lack soul. His song "Selfish" shows off his songwriting skills as well as his vocal prowess. This song begins with a riff that is finger picked on an acoustic guitar, which becomes the focal point of the song. Other instruments like violin and keyboard are added to the mix to flesh out the song. Banks' voice is also impressive here, using his range to hit high notes that most other singers wouldn't be able to hit.
Country – Allen Layman
Allen Layman is a journeyman, the perfect archetype for country music. He's played in various bands in all parts of the country, which gives him plenty of lyrical inspiration. Layman plays a more traditional brand of country, eschewing the pop-infused sound of most modern country. Layman sings in a smooth, deep baritone, recounting tales of heartbreak and homesickness. It's the kind of voice that sounds like it's been through years of hardship, spending late nights in smoke-filled bars. Songs like "Reason To Live" and "If I Can Make You Love Me" not only showcase Layman's fantastic voice, but also his great twangy guitar skills.
But what do YOU think of these artists? Do you think another artist should be at the top of the charts? Let us know in the comments!


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Ray's Auto property listed for sale
Jun 3, 2013 | 5 Comments
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Yes, parking is an issue but the time to address that would have been at the OMI expansion. Their front lot could have and may still be able to go upward with a facade that would match the building. Other parking options would be the now available lot across from Golden Valley and the one next to the oral surgeon. In LA, they are putting parking underground whenever they redevelop an area. If you want a walkable city, parking must be available for out-of-town guests without sprawling asphalt across a single piece of valuable real estate.
Parking garages don't need to resemble big concrete pillboxes.
On the other hand, they cost a lot of money.
What Salem doesn't have is McMinnville's 'Main Street'. Parking garages can be built anywhere -- 'main streets' are rooted in place.
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|Avg. Dinner Entrée
|Greater than $25
|$18.01 - $25
|$12.01 - $18
|$7.01 - $12
|Less than $7
Posted by anonymous on 09/01/2014
My family and I have been going to Petaluma, a neighborhood restaurant on the UES for 17 years. A few years ago it came under new ownership and the food went downhill. They closed and remodeled so we were hoping our neighborhood go-to restaurant had improved. Sadly it had not. The same unpleasant woman greeted us at the door, its now noisier, and the food remains mediocre. The pizzas are good, however. The wait staff are friendly, but things like sandy arugula salad and rubbery rotisserie chicken were inedible. Gone are the traditional martini glasses and fried olives. We did without Petaluma for the duration of the renovation and will continue to patronize other places.
Posted by Mel on 07/20/2013
I was in charge of arranging a retreat for my department at Petaluma. The end result was great. Alma, the general manager, is excellent. She was very accomodating and hospitable. The staff was extremely helpful as well. The menu was perfect. People enjoyed themselves. The only small complaint is that the private area is not closed off, so during our retreat, we were able to hear everything going on. Overall, Petaluma was great!
Posted by Laura on 02/27/2013
Hosted a baby shower in the private room. When planning the shower the event planner was very cordial and helpful. On the day the staff was eager to help decorate and set up the room and made sure we were comfortable with the lighting and heating. When the guests began arriving they immediately started serving and did not hold us to the exact time of the contract. The food was served in an organized fashion and everyone had a relaxed and enjoyable afternoon.
Posted by Nicole on 10/09/2012
I have been to Petaluma for dinner many times and enjoyed it thoroughly, but tried out their brunch after purchasing the Groupon and it was fabulous. Great service, great food, great value. If you are in a breakfast mood you have to try their Hazelnut French Toast, it is to die for! And if you are in the mood for more of a lunch item, try their Margherita Pizza, they are known for it and they have a real brick oven that they make it in. Petaluma does not disappoint!
Posted by Greg on 08/28/2012
Yvette and the folks at Petaluma did a fantastic job with my parents 50th Wedding Anniversary celebration. Prior to the event, the contract was crystal clear and without hassle. We reserved the private York room, which I recommend. On the day of the event, they were prepared for our 22 guests way ahead of time. They even helped get the balloons blown up!! From seeing to the food/drink needs of the guests to the volume and type of music, they were on the ball. And then there was the food …. Delectable! Go Petaluma!! Our guests also enjoyed their worth-mentioning biscotti, too!
Posted by Kate R. on 08/12/2012
The food here is really just ok. For the amount of money you're spending, you could do better. There are tons of Italian restaurants in the area, and this one is just average. I eat here occasionally because it's convenient, but if you want a great meal, this is not the place to go.
Posted by Ann on 08/09/2012
i was looking forward to having dinner here and was sorely disappointed. Not only was the place steaming hot, probably due to the wait staff standing directly in front of the massive air conditioner in the middle of the dining room (not attractive) . anyway i ordered chicken scarapiello on the bone, what i got was chicken wing pieces of chicken, not even a thigh or breast or leg. little tiny chicken wing pieces of chicken that had the skin on and were breaded. Extremely disappointed, will not go back and certainly will not recommend.


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Berley® Gulp! Alive! 1 1/2" Jigging Grub Bait
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Berkley® Gulp! Alive! 1 1/2" Jigging Grub Bait with proven shape and action panfish can't resist!
To fish they look alive, feel alive and taste alive! Berkley's Gulp! Alive! Jigging Grubs "live" in a jar filled with high-potency Gulp! Alive! attractant that disperses a powerful scent to draw fish in from a greater distance. And once you're done fishing, simply put the Bait back in the jar to "recharge" for another day. You get 2 ozs., in a glass jar. 100% natural and biodegradable.
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Dies Irae, Stoney
© John Marsland, Jun 1986
Route: Dies Irae
Climbers: John Marsland
Camera used: Vivitar 35EM


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There are two types of turbo engines that regularly associate themselves with nitrous oxide: those that lay in broken pieces tucked away in the dark corners of some machine shop, and those that help make ridiculous horsepower - the kind of horsepower that makes even tough guys in passenger seats grab onto things. Machine shops need not be so cluttered though; all that's needed is a thoughtful kit, good tuning and a not so overzealous person given the task of jet selection.
Nitrous oxide lends itself well to turbocharged engines, especially to those that call the dragstrip home. In many cases, chemical injection is exactly what some cars need to squeeze those extra couple of tenths while still using that maxed out turbocharger struggling for top-end breaths. Nitrous oxide has been known on more than one occasion to turn a 10-second car into a nine-second car.
ZEX's Turbo Nitrous System takes a different approach to this careful mix of chemistry and the car. Instead of triggering nitrous flow based on throttle angle - and leaving it activated until throttle values drop below 100 percent - the ZEX system incorporates a boost-sensitive "off" switch. Typical nitrous oxide kits (including those from ZEX) supply the chemical compound at full throttle and keep it coming until the pedal's lifted. You may be wondering why in the world you would even want to interrupt nitrous flow at any point other than when you'd otherwise shift. The answer is in turbo selection; compressor housings, turbine housings, A/R ratios and wheel trims found on most sub-3.0L engines today make dwarves out of those used just a few years ago. The consequences are longer spool-up periods, but the power potential realized at upper echelon engine speeds almost makes up for the late entrance. Almost. There are a number of tricks to fool an oversized turbine into an earlier spool: more efficient exhaust manifold designs, static compression ratio changes, and more aggressive fuel and ignition maps are a few. The idea behind all of these methods is the same: to increase exhaust gas velocity and volume in order to move the turbine wheel sooner and faster.
Injecting nitrous oxide will do the same thing and is arguably an easier way of getting it done. Conventional wisdom explains the nitrous oxide injecting phenomena as such: the chemical compound - which itself isn't flammable - is injected into the intake stream, delivering oxygen content greater than that of atmospheric air resulting in the potential to burn more air and more fuel. This, of course, creates added cylinder pressure, which translates into more torque. Exhaust gas energy is released as a byproduct of the combustion process, and exhaust gas energy is what drives turbine wheels. If said energy can be harnessed and increased, the potential for altering turbine spooling characteristics can be tailored. What this means is that for the nitrous oxide kit that might otherwise supply an additional 25-75 hp for example, typically, the power realized on a turbocharged engine will be much higher since turbine speeds will increase, and sooner.
There are a number of methods by which nitrous oxide flow can be regulated. Besides jets, which determine spray patterns and the volume released, there are also volume-based controllers that regulate flow based on values such as throttle position and progressive controllers that step up nitrous oxide content in accordance with gear changes or vehicle speed. The ZEX Turbo Nitrous System regulates nitrous content based off of throttle position as well as manifold pressure, or boost. The ZEX system is activated, as you'd expect, by an electronic mechanism that senses wide-open throttle and delivers the gas accordingly. It isn't progressive, but rather an on or off situation. When dealing with smaller, single fogger systems, this is perfectly acceptable. Where the ZEX system differs is how chemical flow is interrupted, or stopped. A small pressure-sensing micro switch puts a stop to nitrous flow based on user-defined, pre-set boost levels. Why might anybody want to stop nitrous oxide flow at any point other than when the foot's released from the gas pedal, you ask. Good question. Conventional wisdom assumes otherwise and doesn't require much to figure out: when nitrous flow ceases, power production drops and things slow down - generally not the type of scenario most race car drivers are looking for. But traction battles often defy conventional wisdom. What if top-end power production isn't an issue; in fact, what if the turbo you've selected is already delivering gobs of tire-squealing, high-rpm power, but the problem is rather what to do about bringing that beast of a turbo to life at an earlier rpm and not looking silly bogging that 700hp monster out of the hole. But shifting torque curves in the leftward direction when concerning dyno plots is often easier said than done. The ZEX kit disputes this logic, however, and makes doing so just about as easy as saying it.
We once again looked to Honda's B18C to gather our test data - not that it's necessarily the best candidate for the ZEX kit, but small-displacement Honda engines destined for sizeable turbos and big horsepower figures are often met with poor spool-up characteristics. Such is the case with the 1.8L engine when paired with Garrett's impressive GT35R turbo. Match that to a driver that's still developing his shifting skills and you've got a recipe for dramatic power drops each time that clutch pedal's depressed. To be sure, the time slips prove this isn't such a good mix.
ZEX's Turbo Nitrous System is a wet design, which means it adds both air and fuel into the intake stream once activated. It's also a single fogger setup, meaning nitrous distribution must occur inside the intake charge piping to allow for proper distribution inside the manifold. The kit includes jets ranging in increases from 25-75 hp. So how did we end up with 110 additional hp to the wheels all before 6,500 rpm and well over 75 hp just before 4,000 rpm onward? It all goes back to the added exhaust gas energy created by adding nitrous oxide to the air/fuel mixture. As a byproduct of the combustion process, additional exhaust gas pulses are created, which helped get the GT35R's turbine wheel going at an earlier engine speed. At only one bar of boost pressure the ZEX kit supplied an extra 51-peak hp between 7,000-7,500 rpm. We expected as much since that's what we jetted the system for. What surprised us were the torque and horsepower figures realized below the peak threshold. From the moment the pedal was stabbed on the dyno, we found gains of at least 30 hp. From 4,000-8,000 rpm gains of up to 110 hp were made. Keep in mind, the kit was still only jetted for about 50 hp. Again, exhaust gas pulsations are key when considering larger frame turbines such as the GT35R. Post nitrous, the B18C's 14 or so psi was established completely by 6,500 rpm; without nitrous assistance we twiddled our thumbs until the 6,500 rpm range was reached for still only partial spool-up. This early spool-up is evident especially by looking at the torque curve. Like we've mentioned in the past, you can tell the most about an engine by examining the amount of space below the torque curve when viewing dyno data. Of course, more is better.
As expected, all of this translated to the dragstrip in a positive way and reaffirmed what we knew from the dyno about an earlier spool-up. The 60-foot, 330-foot and eighth-mile estimated times were all bettered. At equal boost levels eighth-mile times were reduced by a factor of 0.5 seconds; and keep in mind, our driver hadn't exactly attended any class on how to shift better since our previous trip to the strip.
Would we have found similar results installing one of ZEX's more conventional nitrous oxide kits onto our test engine? Sure; and likely better toward the top end of the track. Had we ditched the boost-sensitive off switch we could've expected power and torque figures to keep climbing, resulting in a quicker E.T. But like many other small-displacement, big turbo powerplants, generating huge, top-end power figures isn't difficult. Shifting the power curve to a more usable zone often is. Boost-sensitive nitrous oxide injection is just one more way to make that happen.


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Sushi In OC: Found! Kasen.
- Porthos Mar 8, 2012 12:13 AM
Since moving to the OC over a year ago, I had to give up Mori and was forced to find a closer alternative for weeknight sushi cravings. After trying Maki Zushi (fleeced), Bluefin (expensive Morimoto style), Murasaki (better for udon at lunch), and Shibucho, I had decided that Shibucho was the best sushi in town and very well priced at ~$60pp for legit omakase. However after 10-12 visits, I was still treated second rate (always served last if you're not Japanese) and after pretty horrendous event #3-4 (being relocated midway through my meal due to a reservation error on their part), I decided that I needed desperately to find another sushi spot. Shibucho was a place that does not need my business and it showed.
I tried Kasen Sushi tonight and left kicking myself for putting up with poor treatment at Shibucho over the past 15 months. The rice at Kasen was better seasoned. The wasabi was fresh, unlike the powdered stuff used at Shibucho. The fish was every bit as fresh tonight and as good as the best I've ever had at Shibucho: the bluefin toro was just as amazing in quality as Shibucho's best, the kohada and saba just as well marinated, the tai no konbu jime (snapper cured between dried kelp) just as well prepared. In addition the scallop and abalone was served with a thin sliver of nori to impart a hint of smokiness (not done at Shibucho). The head of the amaebi was offered fried or in soup instead of baked in a toaster oven. The sake list was superior containing both kubota manju and kubota hekiyu. Kasen offered the same rare herring roe on my first visit tonight which took me over 10 visits to "earn" at Shibucho. The chef took greater care in each slice and in trimming the blood lines. The total cost was $15pp more for the omakase and may have been due to the fact that we got a serving of abalone sushi and o-toro/takuan roll at the end which I don't usually get at Shibucho. Dinner ended with a nice brown miso soup.
Long time patrons of Shibucho will probably not be swayed. However, for those who are consistently treated in a rude fashion at Shibucho...as it turns out, it is not the only high quality traditional sushi in town. You can actually get better sushi with nicer ambiance, and a nicer itame at Kasen.
Porthos, interesting that you compare Kasen to Shibucho as the head chef told me once he was trained by Shibucho-san years ago. My wife and I also love Kasen, although we usually end up spending $30-40 pp more compared to a Shibucho omakase session. The first thing he ever served us was small bowls with maybe a dozen tiny live fish swimming around in a bit of briny water. Once he saw we could handle that, he gave us the real deal omakase.
re: Youndo
It's an easy comparison as they are very similar in style and offerings down to the battera sushi. I'll have to ask about the training after several more visits. There are some key differences: I do prefer the fresh wasabi, the nicer ambiance, the superior sake selection, and the more pleasant chef's demeanor at Kasen. Last night, I felt the rice was even better than the rice at Shibucho. If the training is true (ie. that was the only training he ever had) then this is a clear case of the student surpassing the master.
Youndo, do you know of any other sushi places here in OC as good or even better than these two places for traditional sushi?
re: Porthos
I do not know of any other places better. However that is sadly more a reflection of my not trying more new places than I do! I would ask the chef about his training; he seemed to enjoy talking about his life/training. Coming from a non-Japanese speaker, I find he is more friendly than Shibucho-san, more like his son Glen actually. And yes, the ambiance at Kasen is much better. Sometimes when I'm at Shibucho and someone opens the door, I get a big whiff of In n' Out from next door!
re: Youndo
I find he is more friendly than Shibucho-san,
It would be hard to find someone less friendly than that guy. He makes Keizo from Sushi Zo look like a chatty greeter at Disneyland. I left out the two incidences where he outright made fun of my friend and I in Japanese, much to the delight and laughter of his Japanese patrons. Before I had to grin and bear it because I thought I had to...where else are you going to get $60 traditional omakase I thought? Thank the sushi gods for Kasen.
I note that degustateur recommended Kasen (and another place) in his post back in 2010 but evidently he was a lone voice in the wilderness then: http://chowhound.chow.com/topics/7074...
re: Servorg
i think i went to kasen about almost a decade ago, if it's the joint in fountain valley and wasn't too impressed. but i was obviously impressed by shibucho.
re: Servorg
The Hamamori rec came to satisfy the op wanting "snob appeal" and "don't want a strip mall". I don't care about snob appeal or it being in a strip mall and I don't want to pay South Coast Plaza prices. Degustateur's original recs were Shibucho, Sushi Wasabi, and Kasen for OC with Sushi Wasabi being firmly in the Nozawa/Sasabune school which is not my bag...unfortunately that still leaves just Shibucho and Kasen.
re: Porthos
Does that mean you have or haven't tried Hamamori?
re: Servorg
Correct, I have not tried Hamamori. Don't plan to either based on current information provided in relation to Shibucho and Kasen.
re: Porthos
I haven't tried Hamamori, but I believe it's an extension of the WaSa tiny chainlet. And I really liked WaSa and the WaSa treasures that I have there about a decade or slightly less there too. But I don't think WaSa is a traditional joint at all, though once the chef realized that I wanted the goods beyond the usual stuff, he started serving me more exotic, interesting stuff that you would get at a Shibucho or Kasen.
Haveing said that I really did like the WaSa treasures at the time. Great stuff. Also, I believe the chef's name is James Hamamori, hence the name of his newest restaurant. And he had a restaurant after the original WaSa on Jamboree entitled WaSa in (or on) the Bluffs in Newport Beach.
Just for the fun of it, I do want to try Bluefin one night though. (I believe it's a Matsuhisa-inspired type joint).
re: Porthos
and my old posting:
re: Porthos
I did not find Hamamori all that amazing. A step above Wasa to be sure, but Wasa is in my middle tier of sushi spots, decent fish, good rolls, but rarely am I going to get something I gush over. Since it is close to home, the Wasa on Jamboree is probably the sushi bar I frequent the most.
The restaurant itself is pretty, and You will have a nice, albeit expensive, meal there should you go.
re: ocshooter
That's what I suspected based on location and yelp photos. I like the 60-70pp legit omakase including pristine bluefin otoro that I get at Shibucho and Kasen. If I want to drop more than $100pp I'm taking it up to Mori.
re: Servorg
Hamamori is quite good--but definitely non-traditional (more in the Bluefin vein but I like it a tad better than Bluefin). A pretty restaurant with good service but a bit pricey. It is the place in OC where I take clients who want sushi but also would enjoy other menu options.
re: Porthos
Pretty sure it was omakase with 1 asahi. I remember going over my budget when I visited, found a post I made in 2007:
"Had a great meal at Kasen in Fountain Valley. Very traditional, very sushi gen like. They even give you what I would amount to as Japanese amuse bouche's.
200 for 2 people after tax/tip omakase."
re: ns1
Sounds like pricing hasn't changed. Hard to make it under $100pp these days AFTER tax and tip for a good omakase that includes premium bluefin otoro, abalone, live santa barbara prawns, etc. I find it way more refined and higher quality on all counts than Sushi Gen though. Cheaper too according to your previous Sushi Gen rants ;)
re: Porthos
Agreed there, it was a much, much better experience then Gen. I actually felt like a customer, not a number with $$$ above my head.
Have you tried Ikko? I know it's not just traditional sushi in the same sense but wondering how you'd compare to Kasen and Shibucho. I haven't had a chance to try either but both places have been on my to do list. The sushi at Ikko was very good. The prepared food was excellent and I would go back just for the home made tofu and chawanmushi.
re: jaykayen
Yes. I had omakase once with some traditional cooked items. It was decent but added up quickly and I didn't find the quality as good as Shibucho or Kasen. I really like their udon at lunch though.
re: Porthos
oops, just now saw you mentioned that.
re: kevin
You can read about my fleecing there about a year ago including my 2 first visits to Shibucho in this thread:
It was a $225pp fleecing.
re: Porthos
WOW, thanks for the link.
re: jaykayen
which place was about 200 per person jaykayen, ??? you mean Maki Sushi, right?
re: jaykayen
I also have not been to Sushi Iki in Tarzana, but they both sound very similar.
re: jaykayen
i only go there bc i like the live uni, but it is very overpriced although he is a pretty nice guy
Wow, just took at look at Maki Zushi's website and it not have a lot of fish beyond the usual sushi suspects as well as different kinds of live sashimi, but the prices do sound like they add up very fast if you are ordering the traditional sushi here.
but then the question becomes does he just have a great amount of variety and the sushi is still not so good???
re: kevin
Here is the post that spawned the maki zushi craze (imho):
Has the experience fallen that far?
re: ns1
Wow, just based on exilekiss's review alone i would want to go there now. it sounds a little like urasawa light, what with the ice sculptures and all and the mix of sushi and cooked dishes, like the whole fish dishes as part of the omakase. does he always serve that kahlua ice cream with coffee jelly dessert? sounds great. though i don't want to get fleeced and highly ripped off.
re: Porthos
too poor for omakase now. I have to settle for sushi don sasabune lol
re: ns1
I went to Maki a couple of times last year. They basically have 2 menus, the regular menu with the usual suspects and rolls, and the specials board. I don't even bother with the regular menu. I spend about $100 pp for the specials menu and have consistently an excellent variety of fresh and diverse fish choices. I don't find it really all that much more expensive than any other high end sushi bar. It is #2 on my list, above Bluefin and well above the mid-range sushi bars like Wasa. I have not been to Kasen or Shibucho, so I don't have a basis of comparison there.
re: ocshooter
The times I've gone, it's been almost twice as expensive as Shibucho. However, that's Shibucho's Omakase (not the $35 table omakase, the real one at the counter that's usually in the $60-70 range) versus a la carte at Maki Zushi, so it isn't the most accurate comparison. However, the variety is greater. Quality is very high. Overall, I still prefer Shibucho, but sometimes the variety at Maki Zushi calls to me.
As for demeanor, the Shibutanis recognize me, and they always treat me very well. However, they always have, right from my first visit, and I am not Japanese. I am not a regular at Maki Zushi, so there is no reason for the itamae there to recognize me; his treatment is never rude, but it isn't very cordial either.
The only time I've ever seen Shibutani-san treat anyone unkindly was when three spoiled south OC kids came in, sat at the counter, asked for stuff like spicy tuna rolls, took forever to make up their minds, and talked very loudly with each other and on their phones.
The whole relocation because of a reservation error thing doesn't bother me too much, unless you were moved from the counter to a table.
re: mrhooks
Yep. Moved from counter to table. Midway through meal.
A first for me in all my years of dining and pretty much unheard of.
Just curious, Mr. Hooks, as a non Japanese regular do you get battera sushi to take home or the fish bone broth to end your meal?
For me, I'm glad I no longer have to put up with him. For you, I'm one less person at the bar to wait for :)
re: Porthos
Yeah, I have to agree, that's bad form. It's probably one of those things that restauranteurs can get away with in Japan, but not here.
I've had the fish bone broth before, but only a few times. I've never had battera to take home, but I have had it as part of my meal before (but only twice). I got some shrimp to take home before - he gets them for New Year's to serve at the restaurant, whole shrimp marinated and served chilled, really good. Occasionally he'll do some other things that are rarely seen there, like cooking anago on a skewer over an open flame and serving it hot with a little bit of sea salt, or pulling out a whole kanpachi and offering me a belly cut. He also took one of those big leaves he decorates his sushi platters with and, using his yanagiba, cut it into a crane with Mt. Fuji on its back, for me on my birthday.
My meals there usually end with a few pieces of Japanese cucumber, daikon, etc., or occasionally with his "vegetarian sushi" - a roll with radish sprouts, seaweed, and some other things in it. He seems to be inconsistent about giving out the tamago.
I have my visits timed, so I'm there either just before they're about to open, or a couple hours later, when his friends are about to leave. :) The former being better of course, because he usually runs out of amaebi very quickly, when he even has it. (And I actually prefer his method of preparing the heads. The best though, was when Naga-san extracted the meat while keeping the entire shrimp carcass intact, including roe, and put it in the oven. That was a shrimp dish that, for me, rivalled the shrimp dishes I had at Urasawa.)
re: mrhooks
So how many years have you been going? It doesn't bother you that after all these years you only got the fish bone soup a few times and never get the battera sushi to go? Sounds like as well as you're treated it's no where near as good as his Japanese patrons. Obviously, it doesn't bother you but it irks me a bit. I have to always ask for the ayoyagi scallop and himo, otherwise I'll just get the tail portion... that philosophy just permeates every aspect of the meal. I gave it a good 10-12 visits and always tip 25% but to no avail. Time to see what 10-12 visits at Kasen gets me.
re: Porthos
I'm not sure, 7-8 years maybe, not counting his Little Tokyo sushiya back in the 80s when I was a teenager and didn't know anything about sushi. My consistency about going depends on how much money I have - right now, it's only a few times per year, but a year or two ago it was about once per month. So I'm not nearly as frequent a visitor as he or I would like (I know there are people who go every week), and maybe I'm not seeing the really good stuff as often because of that. But I don't really know.
The two times he's had sayori when I was there, the second time I had to request it. I was lucky enough to get shako without asking for it, the one time he had it. From what I remember, he doesn't even bother getting it anymore - he feels it's too expensive. Shame, I would devour his entire supply if he'd get it. Same with kama toro.
Battera is one of those things that I'm happy to have if offered, but I don't love it so much that I go out of my way to request it, so that doesn't bother me. I don't see him serve the fish bone soup even to his friends every time I'm there - I'm not positive it's something he has every day.
There are certain things in the cooler that he never seems to offer as part of omakase, like hokkigai and tako, even though he always has them. I don't know why that is. I seem to get aoyagi when he has it, but that isn't too often. I like the flavor of aoyagi, but I prefer the texture of mirugai, and texture is something that I am strangely picky about. So while it's nice to get both side-by-side, honestly I'd probably be just as happy getting two pieces of mirugai.
re: mrhooks
Very impressive history with the Shibutanis!
I agree with you completely about aoyagi vs mirigai if we're talking the regular body portion of ayoyagi. The scallop portion however is sweeter and and the himo portion is both sweeter and crunchier than mirugai which is why I always make it a point to request it. If you haven't tried it yet, I highly recommend requesting it the next time you're there.
re: Porthos
Aah, himo sounds like heaven. I'll have to remember that. Thanks for the tip!
I think I was there the night that happened to you. Were you dining solo? A guy was seated at the bar and was already enjoying his glass of beer when the lady with the actual reservation showed up. When they realized their mix-up, Shibutani quite unapologetically said to the man, "you go to table, this is for reservations only." I really felt embarassed for the guy, who then just got up and left. Shibucho can be a really a tough joint to dine at. If you look at all the negative reviews on yelp, most of them are service-related. And, FWIW, quite a few of them are actually from Japanese people. It's gotten to the point where I now hesitate to recommend Shibucho to friends (unless I take them there personally).
It's true that regulars do get better treatment. After all, regulars are the lifeblood of any business. But the differences are very minor. The fishbone soup is just a small gesture on their part to thank the regulars for their loyalty. And even then, it's only when they make it. On most days, the regulars get miso soup like everyone else.
The battera is listed for $9.50 on the wall in front of the sushi bar. I've ordered it many times to have for breakfast the next day. I don't think the Japanese patrons are being given this for free though. Can you confirm if this is the case? Maybe it is because the mom wraps the to-go orders delicately in gift-wrapping paper that made you think that it really was a gift? I've only been gifted the battera only once, and that was when an older drunk Japanese man got a little too friendly with us. He was immediately scolded by Shibutani and told to move his chair away. Later, when we got up to leave for the night, Naga handed us a battera to take home without any further explanation.
It sounds like you feel that you are not receiving what's due to you after putting in the time and effort at Shibucho to become a "regular." I hope you have better luck at Kasen. The few times that I've been to Kasen, I found him to be humble and accomodating and he may very well treat you much better than Shibucho. My approach to eating at a sushi bar (any sushi bar) is to order omakase, enjoy what the chef serves me and not worry about what others are getting. Once in a while, I get treated to something special that I've never had before. But I never go in expecting or demanding such things.
re: Tkn
I was treated great when Shibucho first opened, in fact it was one of my most memorable sushi dinner stateside. Business was a lot slower back then, there were only two other diners on that first visit. Extras I received were fish soup, shiokara, vegetable cleanser sushi and a few other items I can't remember in addition to a long list of sashimi and nigiri sushi.
Fast forward 3 years later after I moved to LA, during my 5 visits I was basically relegated to Naga each time. Don't get me wrong he is competent but no extra treats, just basic nigiri. Less compelled to make the trek for vanilla dinners.
re: Tkn
Yes, that was I. I had already finished my complimentary braised fish and asked for omakase when asked to relocate. I asked for my tab and paid for what I had consumed before leaving. It's his right to move me and it's my right to refuse second rate sushi at the table. I would never have sat down in the first place if I knew the counter was full. But I didn't walk out on my tab.
As for your comment that I feel that I am not getting my "due"...I just want to clarify that it's not the bone soup or the battera as that is minor. It's the better and fresher cuts of fish, the more rare parts of ayoygi, etc. The soup and battera are gifts and his right as owner to give. Using my portion of the bill to supplement his "friend's" higher quality meals at my expense is what I have issue with. You could argue that 10-12 visits over 15 months isn't enough to constitute a "regular" and that explains why I don't get the better cuts without asking or the better quality fish on a given night. However, Mr. Hooks after his 7-8 years of patronage, was never offered the more choice parts of the ayoyagi. It's probably safe to say that certain patrons, no matter how regular, will always get the inferior cuts at Shibucho. Thank goodness Yasuda and Mori never practiced this way or I would never have enjoyed the many wonderful types of sushi available including kama toro, buri belly, raw scallop roe at the peak of season, baby kohada, Hokkaido crab brain sushi, etc.
The question is: is this the kind of itame you want to experience sushi from? One that holds out his higher quality and rarer cuts for his Japanese regulars only...once in a while throwing you a bone so to speak? For me, it's an easy no.
re: Porthos
The situation was handled poorly and I don't blame you for writing Shibucho off.
Visit #2 at Kasen tonight. Started with a perfect plate of sashimi of kinki, amaebi, perfect large tongues of uni, abalone, kanpachi belly, and again the highest grade of bluefin o-toro. Afterwards, a serving of utterly luxurious ankimo. Sushi consisted of snapper marinated in kelp, mirugai, maguro, saba, aji, hamachi belly, more uni. I noticed pen shell clam (tairagi) which was stellar. Never had that once at Shibucho. I also noticed he had nice looking ayoyagi himo and asked for that. Instead of giving me the portion he had already prepared, the chef opened up a new clam and harvested the himo from that clam. After that, anago. He then took out a monster chunk of amazing looking toro and started to prepare it for his Japanese patrons. Noticing my voracious stare, he smiled and pointed at the perfect piece of toro. I nodded and we were served another pristine piece of o-toro. The same as his Japanese speaking patrons. And with those gestures, he now has a regular customer in me for as long as I'm around. Cost was again $75pp for omakase and a lot of toro. Considering the extra uni, fresh wasabi, extra toro, and the tairagi, it was well worth the $15pp extra over Shibucho. This is my kind of itame and my kind of sushi spot.
re: Porthos
Porthos, have you gone to Kasen on a weekend? Just wondering if I need to make a reservation, if there would be a wait, or if I can walk right in for omakase on a Friday/Saturday night.
Edit: Just noticed that your original post was also on a weeknight. Anyone else know about weekends at Kasen?
re: I got nothin
Funny you should ask. I have friends in town next weekend and made res for Friday. They informed me that it is busy on weekends and even with a res, it depends on when the first seating finishes and apologized in advance if we had to wait a little for our seating. Very nice of them to give me a heads up. Courteous and friendly all around.
From the sound of things, weekend reservations sound highly recommended.
re: Porthos
Thanks for the info. Guess I'll have to plan ahead for the weekend, or try to swing by on a weeknight or maybe lunch
I agree about Kasen, and have been going there for years, though far from me, and only when in the area.
Went back to Kasen for visit #4 last night. Omakase jumped to $120pp after 1 asahi. Mostly because we got 2 slabs of the highest quality fattiest mostly white, very little pink o-toro as sashimi. Also got another piece for sushi, then again in a toro scallion handroll. Also adding to the cost was a delicious hokkaido sea welk. Again, I like the fact on visit #4, I'm getting offered the same interesting imported stuff offered to his regular Japanese patrons...which would never be offered to you at Shibucho after 15 visits or 7 years or more.
The $120 line up was:
-Sashimi plate (2 pieces each): tai, bluefin tuna, blue fin otoro, abalone, uni, amaebi. No exaggeration, as pristine, thick, and as high in quality as what I had at Urasawa. The toro here is idential
-Toro sushi
-Tai no konbu jime sushi- snapper cured in kelp
-Dish of cooked scallop in ankimo-delicious, creamy with a cooked scallop treat in the middle
-maguro sushi
-fried amaebi head
-mirugai sushi
-ayogai sushi
-ayogai himo sushi
-aji sushi
-anago sushi
-hokkaido sea welk sushi- crisp and sweet. like a cross between abalone and mirugai
-toro scallion roll
-red miso soup
-housemade fresh wasabi ice cream. The spicinnes and sweetness of the freshly grated wasabi and the sweetness of the cream made it delicious.
To control your costs, I recommend getting sushi only omakase, no sashimi and maybe letting him know your cost limit in advance. Not a "true" omakase way of doing things but he's so friendly and willing to work with his customers, I don't see it being an issue.
re: Porthos
Can I just order a la carte and still get that primo o-toro sushi and blue fin tuna and bluefin tuna roll?
Sounds great.
It would be my first visit there in years.
re: Porthos
Just remembered the hokkaido sea welk was called tsubugai in Japanese. It had escaped me during the write-up.
re: Porthos
The thing about Shibucho is, sometimes you just have to ask for it, and they'll give it to you. I went for lunch today (I hadn't been there in almost 10 months I think, not for lack of wanting). I mentioned I hadn't had battera in a long time, so Naga-san gave me a piece. I also asked if he had himo (he had already given me aoyagi), and he did, so he gave me a piece. I loved the flavor and liked the texture better, but the fact that it's such a narrow strip of meat...because of that, I didn't necessarily like it more than aoyagi, let alone mirugai. Yeah, I'm nitpicky. I wasn't surprised at the narrowness, just surprised it made me like it less.
They also had engawa butchered right before my eyes, and baby eel two ways, both of which I got without asking. Also had tairagai, but again, it's one of those things that they don't always serve without asking for it. Unfortunately, I was full by the time I realized I should ask for it, plus I needed to be somewhere, so I didn't ask for it.
The rest of the meal included maguro, toro, kohada, tai, aji, kanpachi, uni, kani, ebi...that might be it. I'm having trouble remembering. Some were one piece, some were two pieces. And of course, the hot appetizer, miso soup, and the cucumber/daikon thing at the end.
~$61 after tax.
re: mrhooks
You can ask for it, but whether he gives it to you from the batch in the front or the batch in the back cooler set aside for his Japanese patrons is an entirely different matter and makes the difference. For example, when I ask for himo at Shibucho, I get the pieces up front. When I ask for himo at Kasen, he breaks open a new clam and harvests the himo from the fresh clam. That was true from my first visit and that's the difference for me. I'll gladly pay the $19 difference.
At Kasen, I get the same cut as his regular Japanese patrons. Going again tonight. Will post a picture of the sashimi plate if I remember to take it before I chow down.
re: Porthos
The only time I've ever seen them pull something out of the back cooler is when it's something that isn't in the front case, or the front case has run out of something. I've never seen them keep two versions of one thing, and not serve the un-butchered stuff to me.
re: mrhooks
There are 2 versions not for everything of course, but at least a fresher batch for the ayoyagi scallop portion. It's also where he keeps some of the rarer stuff. I've seen him pull from the back cooler for his "friends" and then serve me and others what's in the front.
From Kasen last night:
Appetizer: simmered fish, tofu, burdock root
Sashimi plate: chu toro, kanpachi, tai, uni, santa barbara prawn, tako. I requested chu toro because the toro here is the highest grade of o-toro and just way too rich and fatty for me. Note the fresh grated wasabi. No powdered stuff here.
re: Porthos
Your chu-toro looks divine, uniform color throughout. I hate it when I'm served toro with pink/white striping/sinews(ruins any piece of sushi for me), most recently at Kiriko. I'm also in the camp that prefers chu- over o-toro.
More rare stuff at Kasen last night: Torigai. No english name. It's supposed to be a "giant cockle".
It's sweet like ayoyagi but very silky and fine in texture. The chef mentioned that it was rare and that he was fortunate enough to get a batch. Below is a photo of what is left and the chef basically mentioned that it'll be gone after tonight. I'd recommend stopping by if you're in the area and hankering top notch sushi. It was $100pp before tip for the omakase.
Tori scallion handroll last night was delicious and the uni was particularly outstanding.
re: Porthos
Man I am drooling reading about this place. Sounds like Kitsho (Cupertino) in its prime days minus the toro and overly warm rice. Does he use Atlantic/Boston bluefin? What varieties of the seasonal silvery shiny fish does Kasen stock and how is their kohada?
Looking at the pic from Kevineats http://www.yi-ren.net/pics/2007/07033...
They have oshi-sushi (anago or...not sure what the other one is but either a white fish or silvery fish) and battera sushi too! Nice.
Also their boxed futomaki is very nicely presented
http://ameblo.jp/maritime-1125/entry-... (bottom of page)
And looking at their Facebook page, these guys do some (at least visually for now) seriously impressive looking ekibentos and osechi ryori...
I bet once you're "in there" you might even get a sample of their osechi as part of dinner, around December timeframe.
I have an excuse to come here next time a trip to Disneyland comes around :-)
re: K K
This place is the real deal. The fish is much higher in quality than Kitsho. On par with Mori and Urasawa. The rice is as good as Sushi Zo is these days.
Not sure where the bluefin is from but it's bluefin and delicious and the highest quality every time.
Silvery fish last night included perfectly marinated rich saba and aji. Had kohada on my last visit. Was not avaialbe last night.
I keep getting full or I'd ask for the battera too because it looks so good.
re: Porthos
Just goes to show that good sushi doesn't have to be Michelin star'd places that many Japanophiles and numerous Taiwanese expat bloggers like to flock to for bragging rights.
I only used Howard's restaurant as a comparison, since he also did some osechi and offered us some years ago (and also did kelp wrapped hirame, sadly only once or twice). A SF Bay Area Japanese blogger compared Kasen (in a 2007 post) to Anzu (SF) in its heyday with Kaz Takahashi at the helm, I'm guessing fish quality since the hiragana to Eng translation was wack. Since you've been to Anzu SF's bar before Kaz-san left, is the fish quality comparable?
There's this great place called Koto that's pretty close to Kasen...it's on Brookhurst near this hospital. Even though Koto is catered more towards foreigners (chicken teriyaki, dynamite rolls, etc.), they have amazing chirashis. The fish quality, I have to admit, is sometimes one step down from Kasen, but it's still good. However, if you go to dinner and order one of their omakese courses, their kaisen appetizer is...truly Japanese haha. I don't know how to say it, but it's like really, really authentic Japanese food. Sorry, I'm getting kind of out of topic, but please do try one of Koto's chirashis. It's pretty good, and my family's been visiting both Kasen and Koto (back when they had that huge restaurant in Newport Beach) for many, many years (they used to play mahjong together).
Oh and I also second visiting Ikko in Costa Mesa! That place is less Japanese, more fusion (but less fusion-y than bluefin), and their chef is like a soy sauce hater haha. He believes soy sauce would drain the fish's flavor, so he serves sushi with either salt or with a few drops of soy sauce.
Oh and one more thing, you should try visiting Nana-san. And if you're into Japanese food (like not sushi) you should visit Hanna Kappo. Nana-san used to be the owner of angotei before the switch (and after the switch, angotei went downhill), and Hanna Kappo's owner was the head chef for the old Koto (in newport beach) before the land was sold. Sorry, this might be a bit confusing, but the owner for the new Koto was the sushi chef for the old Koto, and the owner for Kappo Hana was the head chef for the cooked goods for old Koto.
Sorry, edit #2, I totally forgot about 345 on Newport. Once again, 345 is like a more fusion-ey place. Sit at their sushi bar, and go for the omakase. Try to go for the old looking sushi chef (he kind of looks like a music conductor/ yakuza boss) You would not be disappointed. And then there's Taiko in Irvine, which is more catered towards beginners, but they serve sushi in large cuts (i know, that's not authentic), and you can create your own rolls. The Taiko sushi chefs are really friendly too.
re: fiefie
Last place I had kama toro was at Yasuda in NYC :)
Haven't had it here in LA yet.
re: Porthos
any recent visits to kasen or the other joint in costa mesa /
re: Porthos
Even better.
re: Porthos
Thank you so much for the info :)
Kasen price update. Copied and pasted from my reply to another thread.
Just got back from Kasen. Here is what at $69 omakase got me today:
Tai with salt and lemon
Hirame no konbu jime (halibut marinated in kelp)
Blue fin tuna- lean cut
O-toro: pink with 50% marbling. As fine as I have seen including Urasawa.
O-toro roll
Of course my bill was much higher due to me getting 2 glasses of Kubota Manju @ $35 each and a couple bottles of Asahi Amber.
Point being, if you stick with hot tea, and don't over do it on the amazing toro, Kasen actually comes out to be quite reasonable.
re: Porthos
The Asahi Amber beer -- is this made in the U.S.? It is not available in Japan. I am curious about what it is like. Thanks!
re: Tripeler
Don't know. I ordered it by accident last time because they just list it as Asahi large and Asahi small. Apparently the small isn't just a regular Asahi, it's Asahi Amber. It's delicious, more flavorful, brown orange in color. I too haven't seen it anywhere else but here.
re: Porthos
Your $70 meal became a $175 meal with the drinks, right ?
$35 bucks each for the kubotas, so 70 and 70 and two beers probably 8 bucks each, $160.
wow, but $69 bucks for a dope omakase is not bad.
ps. if possible can i get the details of the totoraku dinner, is possible, and it's open to a bunch of hounds, it sounds beyond exceptional, and it's been about four years since i've last been. sorry if it's imposing, my apologies, in advance, although i still kinda want to go. :)
re: Porthos
Ok. Cool. No worries.
Please report back or have the other member of your party report back.
A bit of advice:
I did go a few years ago with my friend who had the hook up and the chef presented me with the now infamous, highly sought after business card , but I no longer have it. He did say to come back any time on my own. But I doubt he will remember me.
So what would you recommend I do ? I gotta a friend who is begging me to take them there.
Btw, I don't think Totoraku is enough of a pay back on your part for your friend taking you to Chez l'ami Louis.
People would sell their liver, and other body parts just for a taste of the old world style foie grad served up in hearty slabs as well as the cote du beuof.
re: Searching4Dunny
Exactly, cote was good, the saddle/breast of lamb was insane.
Kevin, I would call and mention the regular that you went with that night. I'm bringing a Pichon Baron vertical, a 98 Vieux Telegraphe, and I promise to give him the last piece of outside cap...payback enough for ya? ;)
re: Porthos
Sounds fair to me, l will remember you are donating the rib cap to me.
The '70 Taylor is packed to go.
Regarding the article Linus below alludes to, Over the past few years there are less Americans at L'Ami Louis than previously, great, now an easier reservation.
re: Delucacheesemonger
Whoa whoa whoa, not the ENTIRE rib cap! Just the last piece.
re: Porthos
Ooooops, just dropped the Taylor's
re: Delucacheesemonger
It's okay. I'll bring a filter.
re: Porthos
It shattered, made a mess on my finished wood floor. Perhaps a rib cap entier may bring it back to life.
re: Delucacheesemonger
Good thing you told me you had a case of that stuff sitting in your cellar, moved only once since purchase :)
I doubt the other diners would let you have the whole thing anyways...
re: Porthos
Curses, a good memory on this man.
re: Delucacheesemonger
I'm thoroughly envious now.
re: kevin
um...maybe this guy wouldn't sell his liver or yours:
Hey Porthos - good thread just saw it today. how does this place compare to yasuda? It's pretty close in price based on what you were saying
I'm somewhat dated on what sushi is still good in OC since I haven't really been eating it when I'm home and when i do its someone just picking one of the places in newport like blue fin
re: Lau
The price is $69-$89 so nothing close to Yasuda in price. The selection is nowhere near Yasuda either. The o-toro is as good as anywhere, especially when he takes out the entire side of tuna and breaks it down in front of you. Gorgeous stuff. Everything else is a notch below Yasuda but as good as anywhere else in the $100pp range. Rarely can go up if he has a shipment of rare Japanese shellfish. When available, I also ask for the 3 parts of the aoyagi (body, scallop, skirt) and he usually cracks open a new one for me.
Good for OC and LA at that price point. The quality is better than Bluefin and it is more traditional than Bluefin.
For sushi alone, I'd rank them:
Tier 1: Yasuda, Mori, Urasawa, Shunji
Tier 2: Zo, Kasen, Kiriko
Tier 3: Bluefin, Oshima, Sushi-gen, etc.
re: Porthos
ohh ok, i saw $100+ type of #s, but i just mustve read the wrong thing...this is a long thread
thats interesting though, ill def have to try to it out next time im at home. I'm not the biggest fan of bluefin, i think its fine, but not that great at the price point, but i always get dragged there b/c everyone in newport goes there
re: Porthos
I would take Kasen any day over any other place, but agree that in terms of variety yasuda has much more.
re: kevin
Just went for lunch today, had the maguro, hamachi chirashi and unagidon. Large pieces of very fresh fish, 9 each for $15 each, a real steal. Staff was very, very almost protective. Large statement before we sat down, as no rolls, etc.. They did not take their eyes off us while we were in resto, odd and disconcerting.
re: Delucacheesemonger
Is this in reference to lunch at Kasen ?
Cool. I didn't even now it was open for lunch.
re: Delucacheesemonger
A steal for that quality.
After reading this thread, I just had to try this place out. So off I went to Kasen on Saturday evening. Arrived there approximately 6:15pm, the place was empty except for 2 japanese couple. We asked for the sushi bar for the famed omakase. We had the sashimi + sushi omakase.
I have to agree, the fish is fresh. This is a very traditional sushi bar where alot of the nigiri that he serves is not seasoned with ponzu or any other sauce if you're used to places like Oshima. Taste is based heavily on the fish itself.
What I loved is that the fish to rice ratio is 2:1, you get alot of fish for a tiny amount of rice, you taste the sweet/tangy rice at the backend.
For the sashimi plate, we got 2 pcs of Toro, 2 pcs of abalone, 2 pcs of yellowtail, 2 pcs of halibut, and 4 pcs of uni.
The sushi are as followed:
halibut marinated in kelp
stripe jack (shimaji)
japanese scallop
spanish mackarel
dungeness crab leg
salmon roe
toro roll - 3 pcs
miso soup - signifies the end of the omakase
otoro - extra order
i had a large sapporo.
$90/person including tax w/o tip.
It was hard interacting with the chef unless you speak Nihongo however the server will gladly explain everything for you. The service is good, there was probably only 1-2 minute break from each sushi he serves.
I enjoyed this dinner. If im in fountain valley, this is probably my go to sushi bar however I still love my Oshima at the end of the day, not to take anything away from Kasen, it's a fabulous sushi bar and anyone who wants a traditional taste, you need to try this place.
re: JMan604
Thanks for reporting back! Very fair assessment. The below paragraph is key:
"...the fish is fresh. This is a very traditional sushi bar where alot of the nigiri that he serves is not seasoned with ponzu or any other sauce if you're used to places like Oshima [or Sasabune, Katsuya, etc]. Taste is based heavily on the fish itself."
I love Bluefin. It is expensive but just the best. If you want a good deal, go at lunch and get the bento box for $25. You will not find a better one anywhere in the OC. I have been to Hamamori and it is good too. I would recommend it. For anyone that is commenting and hasn't been there, maybe you should go and give it a try rather than listening to just one individual.
re: newport5
I agree people should give Bluefin a try. Be warned that it is more Nobu style sushi and not traditional sushi and that a "try" comes at $100-$140+ a pop for their omakase at the counter.
After 5 visits, it's worth it to me to drive up to LA for Mori and Shunji or go to Kasen instead. The quality of fish is superior at Kasen. Especially the maguro and toro.
re: newport5
I do agree Bluefin is expensive and that it is good - but best....no. Have you been to any of the other sushi places mentioned in this thread? I would put Shibucho (food not service), Ikko, Nana San, Ohshima and Maki Zushi over Bluefin for food (not ambiance necessarily). I haven't tried Kasen yet but from the reports (from hounds I trust - not just "one individual") I am expecting it to rank with my favorite LA spots (i.e. Mori, Kiriko)
re: Searching4Dunny
maki and shibucho are both def better than bluefin
i havent been to ikko, nana san, ohshima or kasen
Kasen update.
Quality is as good as ever. Only 1 seat left at the counter by 7pm.
Omakase tonight was $90pp after tax with 1 bottle each of Asahi amber.
-Hon maguro lean cut dipped briefly in shoyu.
-Shima aji belly cut. Rich and delicious
-Kohada. Perfectly marinated. As good as LA's best
-o-toro. Like butter.
-Aji. Top notch. Rich and sweet without the slightest hint of fishiness
-Sweet shrimp. Head served in a delicious red miso broth (my preferred prep over deep fried).
-Battera. The quality of the mackerel and konbu jelly is outrageously good.
-Torigai. Again a great treat. Silky, fine, and sweet.
-Repeat of the the hon maguro lean cut.
re: Porthos
"Hon maguro lean cut dipped briefly in shoyu." - very standard shoyu zuke on the fly prep, typical in Tokyo sushi restaurants (Sushi Nakamura, Michelin star and random sushi bars featured on Japanese TV from youtube clips come to mind). Sounds like a real winner overall!


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Using based near
From FoafExamples, showing how to use the foaf:based_near property.
The foaf:based_near relationship links a "spatial thing" (anything that can be somewhere) to a point in space, typically specified using the geo:lat / geo:long geo-positioning vocabulary (see GeoInfo in the W3C semweb wiki for details).
Here we show it relating a person to a point:
Taking sample data from http://www.jasoncook.com/foaf.rdf and replacing the geo markup there, since that namespace doesn't seem to exist:
<?xml version="1.0" encoding="UTF-8"?> <rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:foaf="http://xmlns.com/foaf/0.1/" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" xmlns:dc="http://purl.org/dc/elements/1.1/"> <foaf:Person rdf:ID="Jason"> <foaf:name>Jason Cook</foaf:name> <foaf:title>Mr</foaf:title> <foaf:based_near> <geo:Point geo:lat="41.8833" geo:long="12.5"/> </foaf:based_near> </foaf:Person> </rdf:RDF>
Note that this same markup could be applied to other spatial things, such as shops, artifacts etc.
We do not say much about what 'near' means in this context; it is a 'rough and ready' concept. For a more precise treatment, see the GeoOnion vocab design discussions.


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Relive your Tom Hanks, Meg Ryan crush-a-thon with a new add-on for Gmail, via Chrome.
Has it really been 20 years since you were greeted with "You've got mail!"? Well, that tech drought is over: Users can add an extension to their Chrome web browser to enable that iconic AOL greeting.
[Click here to get the free extension.]
The sound is identical to the dial-up call out that shortly followed the :"boing, spring, fwwwwwt..." of your modem trying to get online, according to Mashable.


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DermaClose® RC is a continuous external tissue expander that facilitates rapid tissue movement to reduce or re-approximate wounds.
» Shown to reduce time to closure
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Article describes preferred method for closing fasciotomy wounds.
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