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Walker Morris
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54 articles matched your search
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Lessons for employers in the fatal injury statistics download
142 worker deaths in the past year, as downward trend slows.
Walker Morris advises Spirit Capital and Adler & Allen on secondary buyout
Walker Morris has advised Spirit Capital and the management team at the oil and environmental services business Adler & Allan on its secondary buyout.
Final allocation framework for contracts for difference download
The Department of Energy & Climate Change has published the final allocation framework for the October 2014 contracts-for-difference allocation round.
How intellectual property issues are affecting retailers download
The courts have decided a number of high-profile cases this summer in which retailers have been involved in intellectual property disputes.
The rise of article 8 ECHR defences to possession claims — introductory tenancies download
Southend-On-Sea Borough Council v Armour is a tenancy repossession case in which the tenant invoked a successful article 8 defence.
Compulsory equal-pay audits — giving equal-pay law more bite download
The draft Equality Act 2010 (Equal Pay Audits) Regulations 2014 are due to come into force on 1 October 2014.
Walker Morris Housing Group wins appointment to Procurement for Housing
The Walker Morris Housing Group has won a four-year appointment to Procurement for Housing.
Walker Morris strengthens IP group with appointment of Rupert Bent
Walker Morris has appointed Rupert Bent as a partner and head of intellectual property (IP). Bent was previously head of IP litigation at Pinsent Masons.
How to approach settlement in a dispute (start early): a checklist for in-house lawyers download
Promoting the use of alternative dispute resolution is one of the key ways in which the courts are trying to reduce the costs of litigation.
Developing allotments download
The term 'allotment' usually refers to land held by a local authority under the Allotment Acts 1908–1950, but it is also possible for allotments to be privately owned.
Conserving the land — conservation covenants download
Legislation could permit landowners to voluntarily agree that certain things should be required or prohibited in respect of a piece of land for conservation purposes.
Technical consultation on further changes to planning law and procedure download
The Department for Communities and Local Government has launched a technical consultation on further proposals for reform of the planning process.
Possible planning changes for the retail sector download
On 31 July 2014, the government published a technical consultation on further proposals for reform of the planning process.
Walker Morris lawyers advise Energos on £950m PPP waste project in Derby
Energy and waste lawyers from Walker Morris have advised Energos on its role in a £950m PPP waste project in Derby.
Walker Morris set to attend 2014 APSE annual conference and exhibition
Walker Morris will be attending and exhibiting at the 2014 APSE annual conference and exhibition at the Nottingham Ice Arena on 10–11 September 2014.
Advertise your development projects or risk losing some of your grant funding download
Mansfield District Council received grant money from the European Regional Development Fund for two development projects relating to town-centre improvements.
Employee shareholder contracts guidance published download
The government has published guidance on the new employee shareholder status contracts as well as separate guidance on the income tax and capital gains tax rules.
Enhanced redundancy pay implied by custom and practice? download
Park Cakes Ltd v Shumba and others dealt with the question of whether an employer's enhanced redundancy package had been implied into employees' contracts by custom and practice.
Gross misconduct: is dismissal always reasonable? download
It would be an error of law to hold that summary dismissal is always a reasonable penalty for gross misconduct, as this fails to give due consideration to any mitigating factors.
Disability discrimination and reasonable adjustments to sickness absence policies download
HR professionals often question whether to discount sickness absences for disabled employees in order to avoid falling foul of the duty under the Equality Act to make reasonable adjustments.
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Zeno 12 Piece Cookware Set
Round-belly 12 piece cookware set provides a vintage look with contemporary design.
The BergHOFF Zeno 12 Piece Cookware Set includes:
- 2.1-Quart covered saucepan (6.25")
- 2.1-Quart covered Dutch oven (6.25")
- 2.9-Quart covered Dutch oven (7")
- 4.1-Quart covered Dutch oven (8")
- 7-Quart covered stockpot (10")
- 10-Inch covered skillet (3.1 Qt.)
Both inside and outside have a mirror finish. Also features a revolutionary 6-layer sandwich base for fast and energy-saving cooking. Suitable for all heat sources, including induction.
Zeno 12 Piece Cookware Set
Zeno 12 Piece Cookware Set
Our innovative products will provide you and your family with years of enjoyment. And with the Brookstone Protection Plus service and replacement plans, you'll have the added peace of mind knowing that if the unexpected does happen, we will simply repair or replace your covered product. Our enhanced coverage goes above and beyond the manufacturer's warranty, saving you time and money.
- 2-Year Extended Replacement Plan $59.99
- 3-Year Extended Replacement Plan $69.99
Zeno 12 Piece Cookware Set
Zeno 12 Piece Cookware Set
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subset: commoncrawl


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Advertising Fraud: How the Ad-Tech Industry is Tackling the Problem
In partnership with Digilant
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Nb: infants must be under the age of 2 and
children must be under the age of 12 at the time of
Small apartment house "Valdor". 1 km from the centre of Crans, on the golf course. For shared use: swimming pool (15.07.-30.08.) with internal staircase. Tennis. Private: lawn 130 m2. Terrace, garden furniture. In the house: storage room for skis, washing machine, tumble dryer (for shared use, extra). Parking (limited number of spaces) at the house. Skisport facilities 1 km, cross country ski track 300 m. 1-room apartment 32 m2, on the ground floor, south-west facing position: living room with 1 double wall-trunk bed (140 cm), dining table, cable TV, flat screen, radio, CD-player and DVD. Kitchenette (electric coffee machine). Bath/WC.
Iglu acts as a travel agent for disclosed principals/tour operators, further details
of which will be made available at the time of booking. Your holiday contract will
be bound by the tour operators terms and conditions.
Prices are shown for a basic room or unit, can be subject to change and are indicative
until time of booking. Please call on 020 8544 7114 for prices for other travel
and room options for this property.
The price shown includes 7 nights accommodation,
on an accommodation only basis.
Prices shown are per person per week based on maximum occupancy. Descriptions and
quality ratings are provided by the Tour Operator (or one of the Tour Operators
where similar holidays are offered by more than one supplier). We reserve the right
to make minor adjustments to the description or rating based on staff and customer
feedback. For payments by credit card, a 2.5% credit card charge (4% for AMEX) will
be added to your invoice. If you pay by a UK issued debit card, there is no charge.
All bookings are subject to a £5 per person Passenger Admin Fee charged by Iglu.com.


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Hang tight!
Recipe by STEFANY21
"Not your typical garlic bread! Extra cheesy and very filling!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
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1/2 cup
butter, softened
3/4 cup
1 bunch
green onions, chopped
3 cloves
garlic, minced
1 1/4 cups
Parmesan cheese
1 1/2 cups
shredded Monterey Jack cheese
1 (1 pound) loaf
French bread, halved lengthwise
Wow - "Super Cheesy" alright! This is definitely not for the health conscious or for those counting calories! I don't even want to know how many calories or fat grams are in this because it was just so darn cheesy, buttery, and just plain good. I mean we're talkin' delish with a capital "D" here. I used Hellman's light mayo and reduced fat cheese just so I wouldn't feel too bad about eating so much of this. My husband and I devoured this - can't wait to make it again! Not too soon though as I'd like to fit into my clothes... Thanks for a great recipe STEFANY21!
OMG! I am not a health freak, but this almost stopped my heart half way through! A stick of butter and 3/4 cup mayo? Tasted way to heavy on the stomach. I could eat one piece as a meal and be good for a day or two.
120 Ratings
Rich and delicious for an occasional splurge.
I wish people would stop rating recipes on ingredients or health-consciousness alone - it's really annoying, we're all old enough to see it's not healthy and not for everyday, for Pete's sake!!!
Wouldn't have this often as it's heavy and rich and clearly not the best nutrition-wise either. But as an occasional splurge in small portions this was a mouth-watering, gooey, cheesy treat to accompany our main dish salad tonight. With the exception of cutting back on the mayonnaise significantly, I followed the recipe fairly closely, eyeballing ingredients and sprinkling the cheese with ground pepper before broiling.
This recipe was PERFECT!!! I wasn't sure about using it at first, only because there was no ratings posted. I am glad I did though this recipe is one I plan on using again. My family LOVED it!!
Killer bread. I followed the recipe exact, only sprinking a little red pepper flake on the grownup's side. I didn't much care for the main dish, but I sure ate my fill of this bread! No leftovers!
This was FANTASTIC!! I made it with French Baguettes from this site; perfect together! I was a little worried when I was mixing it all together - thought it would be way too rich and too much topping too, but the flavor was really terrific, a very good mix and the broiling was the perfect touch, and it spread on thick but thins out when it bakes, yummy! :)
I had chedder and swiss cheese, so that's what I used. Man, is this bread tasty! Rave reviews from the dinner party that was over also. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Stef's Super Cheesy Garlic Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 555
Calories from Fat: 351
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick-and-easy garlic bread with roasted garlic.
See how to make an easy weeknight chicken dish that's a 5-star favorite.
See how to make garlicky, crispy chicken wings.


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so I thought I would make a quick post.
I turned 45 on Wednesday 2/2. Hoping for a great year for myself, my Phins and my Gators.
New job for me, new staff for UF and hopefully a new direction for the Dolphins. Hope all 3 work out for the best!
I share a birthday with some of the hottest women in the world: Farrah Fawcett, Christie Brinkley and Shakira.


text: [Andrea reviews a collection of propaganda posters centering around African-Americans, thoughtfully placing them in historical context. –the artblog editors] Black Bodies in Propaganda: The Art of the War Poster at the University of Pennsylvania Museum of Archaeology and Anthropology (the Penn Museum), which runs through March 3, 2014, can be appreciated for social, political, historic, or artistic reasons, and it delivers on all fronts. The collection of posters was assembled by the Lasry Family Professor of Race Relations, and Professor of Sociology and Africana Studies at the University of Pennsylvania, Tukufu Zuberi, known to public television viewers for his work ... More » »


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I bought/will buy Madden 09 for Xbox 360
I bought/will buy Madden 09 for the PS3
I bought/will buy Madden 09 for both systems
Originally Posted by SpaceMountain16
Madden on a 360? You'd have to be insane.....Anyone who's ever played Madden on 360 knows you're better getting it for Gamecube or your cell phone or something than getting it on 360.
huh? ive heard way more, that 360 is the way to go for madden 09 that ps3
Originally Posted by Greatness920
ps3 oh yea havent bought it yet waiting for used : D
your only going to save 8 dollars-
go get it today, AND REP YOUR SQUAD!
Originally Posted by footballer
your only going to save 8 dollars-
go get it today, AND REP YOUR SQUAD!
8 dollars is a whole meal to me! im a college boy thats a lot of money gotta be smart save every penny!! plus ill play it longer this way
makes sense- im having a fn blast playin man-
Originally Posted by SpaceMountain16
I didn't buy it.....2008 was too awful.
Now i haven't played a Madden for PS3 yet either so i can hardly promote that system. I played a demo and wasn't too impressed. All i can say is if PS3 carried over the Franchise mode, Superstar mode, and minor details from PS2 like coaches on the sidelines it might actually be worth buying for that system. 360 has none of that and i cant stand it.
360 has all of that sir.
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Nina Jacobson Movies and Career Information
Nov 30, 1965
Nina Jacobson (born 1966) is an American film executive who, until July 2006, was president of the Buena Vista Motion Pictures Group, a subsidiary of The Walt Disney Company.[1] With Dawn Steel, Gail Berman and Sherry Lansing, she was one of the last of a handful of women to head a Hollywood film studio since the 1980s.
- Movies Produced by Nina Jacobson
- Hunger Games: Mockingjay - Part 1 2014
- Hunger Games: Catching Fire 2013
- Hunger Games: Catching Fire The IMAX Experience 2013
- Diary of a Wimpy Kid: Dog Days 2012
- Hunger Games 2012
- Hunger Games: The IMAX Experience 2012
- One Day 2011
- Diary of a Wimpy Kid: Rodrick Rules 2011
- Diary of a Wimpy Kid 2010
- Hunger Games: Mockingjay - Part 1 XPLUS Showing


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About LIM College
Fall Internship Fair
The Fall Internship Fair will be held from 12-3 p.m. in FashionOpolis (1st floor of The Townhouse)
Participating companies include: Salvatore Ferragamo, Salt & Pepper Media, Derek Loves Shopping and Timeless Designs by Jacob & Bryan. Please wear professional attire and bring copies of your resume. For more information contact Sharon Mella in the Center for Career Development at (212) 752-1530 Ext. 266.


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McLaren's Lewis Hamilton has topped the timesheets in Saturday afternoon's third and final practice for the Qantas Australian Formula One Grand Prix, the hour headlined by off-track excursions for world champions Sebastian Vettel and Michael Schumacher.
Hamilton set his benchmark time of 1min 25.681secs with just 60 seconds of the hour-long session remaining, edging Albert Park first-timer Romain Grosjean of Lotus by 0.077secs.
Australian Mark Webber was third for Red Bull Racing, two-tenths of a second off top spot, but it was teammate Vettel who stole the show for the wrong reasons when he slid off the road at Turn 6 with 15 minutes remaining and beached the RB8 in the gravel trap.
The reigning world champion had just jumped to third on the timesheets on the medium compound Pirelli tyre when he dropped the left front wheel of his car onto the grass on approach to the corner, the resultant spin ending his session. The German finished third practice in seventh place.
Vettel's mentor and seven-time world champion Schumacher also ended third practice as a spectator after beaching the Mercedes at Turn 9 with six minutes remaining. After topping the times in Friday's second practice, Schumacher led the Saturday session in the early stages before falling to sixth.
Schumacher's teammate Nico Rosberg set the pace for the first half of the session as the teams and drivers attempted to make up for track time lost in Friday's rain-affected second session, and it was Grosjean who shot to the front as the teams completed their qualifying simulations on the softer rubber later in the hour, hauling his Lotus to P1 with eight minutes to go.
After a yellow flag period caused by Schumacher's off, it looked like last year's GP2 champion would stay top until Hamilton's late flyer.
Hamilton's teammate Jenson Button was fourth and Rosberg finished fifth, while further back, Ferrari's troubled build-up to the start of the season continued with Fernando Alonso in 16th place, 1.6secs off the benchmark pace. Teammate Felipe Massa was 18th and had a spin at Turn 15 early in the session.
Australian Daniel Ricciardo was 10th for Toro Rosso, just one one-hundredth of a second quicker than rookie French teammate Jean-Eric Vergne.
Qualifying for the first Grand Prix of the season takes place at 5pm on Saturday afternoon.


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Energy improvements help more than your monthly utility bill. The environmental implications of making changes like these are significant as well.
Step 1: Find programs
In most cases you'll need to own the home that you're making the improvements to. If you're a renter consider talking to the property owner about the improvements. Perhaps you can negotiate a trade by doing some of the labor if they buy the materials. They can knock your rent down in exchange for the work, you get lower utility bills and when they advertise to the next tenant they can brag about those lower utility rates and the energy efficiency.
The Database of State Incentives for Renewables & Efficienc is a great place to start in the U.S. Canada has an energy efficiency program for those using the Canada Mortgage and Housing Corporation or check out the ecoENERGY retrofit program for making improvements to your home.
There is a wide variety of programs available. Everything from local utility companies offering rebates for the purchase of compact fluorescent light bulbs to federal tax credits for the purchase of a vehicle that uses alternative energy.
Once you have found a program on the DSIRE site then make sure the information is up to date by contacting the agency or checking their website.
Great initiatives by the government.
i.e. the 104 year old house i just bought is *designed* to let heat melt the snow off it's roof. were I to insulate between the roof joists i would get serious moisture problems, ice dams, and possibly even roof collapse as it's not intended to take a full snow load all winter. insulating *inside* of the joists and adding roof vents with strategically placed electric snow melt cables will save me buckets of energy, but is not nearly as simple as tacking in a vapor barrier and fiberglass batts. (it's on the list of projects, but there are other issues more pressing)


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Animal Humane uses the ASPCA's Meet Your Match® (MYM) program designed to increase the likelihood of matching shelter dogs (six months and older) with the ideal adopters. Animal Humane profiles each dog in our care, categorizing energy levels, learning styles, play preferences and other attributes. This valuable program helps you find a canine companion that best fits your lifestyle. This initial compatibility between dog and adopter lays the foundation for a successful long-term relationship with this new member of your family.
Our Dog Adopter Survey: Adopters will be asked to complete a brief, one-page survey upon arriving at one of our three adoption centers. According to the preferences noted in your survey, adopters will be assigned a color (green: high energy, orange: mid-level energy or purple: low energy) that matches a Canine-ality category. Adopters are encouraged to meet dogs with their same color given that these pets have similar "personality traits" to their prospective owners. Adopters may adopt outside "their color;" however, our Canine-ality Assessment has a high success rate for finding the perfect matches between canines and humans.
Our Canine-ality Assessment: The assessment evaluates a dog's friendliness, sociability, playfulness, energy level, ability to focus, motivation and manners. Adoptable canines are given a color and description that identifies their personalities. Some are laid-back purple "couch potatoes," others are curious orange "busy bees," and some are action hero green "go-getter" types.
Source: ASPCA 2013
Like the easy life? I'm a relaxed, laid-back kind of dog who enjoys long naps, watching movies, curling up on laps, and walking very short distances from the couch to the food bowl and back. (Internally motivated)
Looking for an emotionally secure, mutually satisfying, low maintenance relationship? I am all you need. Let me sit at your feet, walk by your side, and I'll be your devoted companion forever. (Socially motivated)
I've got itall — smart, fuzzy, four legs, love to learn and live to please. Go ahead, teach me anything. Sit, stay, balance your checkbook, I can do it all. Keep me entertained and I'll be yours forever. (Externally motivated)
Shy yet charming canine searching for patient owner with relaxed lifestyle. Looking for gentle guidance to help me come out of my shell. Treat me sweet and kind and I'll blossom. (Internally motivated)
I'm a naturally playful, curious, and trusting canine. Take me for a big walk every day; give me something to do. After my job's done, I'll curl up in front of the fire with you in the evenings. (Externally motivated)
I'm a fun-loving, happy-all-the-time, glass-is-half-full kind of dog looking for someone who loves to laugh and play around. Must have a sense of humor and time to spend with me. I'm on a mission to please you. (Socially motivated)
I think everything is fun, interesting and meant for play, especially you. Anything you do, I'll want to do too. With my own brand of surprises, life with me will keep you constantly on your toes, and the fun is guaranteed. (Socially motivated)
Want to get more exercise? My "Let's GO!" lifestyle will keep you motivated to get outside and move. I've got tons of energy; and just like the sun, I'm burning and working 24 hours a day. I'll run for miles, chase a ball for hours, and still want to play at the end of the day. (Externally motivated)
Intelligent, independent, confident and clever, I prefer making my own decisions but will listen to you if you make a good case. We're partners in this adventure. Treat me like one and we'll both live happily ever after. (Internally motivated)
Will you help us save more lives?adoptable pets locations volunteer


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Home > Programs & Services > Tests We Offer > Imaging Tests
Molly Blank Conference Center, National Jewish Health
Since the introduction of effective chemotherapy, many changes have come about in the management of tuberculosis (TB). Most important have been the shift from sanatoria-based to general hospital and clinic-based treatment and the knowledge that active disease can reliably be prevented among those who are latently infected. With the development of effective drugs for TB, the significant advances in bacteriology, and increased knowledge about the treatment of latent TB infection, the approach to tuberculosis control has become increasingly sophisticated.
The Denver TB Course, offered every year in both April and October, provides a broad overview of active and latent TB including its epidemiology, transmission, pathogenesis, diagnosis, treatment and management. The purpose of this course is to present this body of knowledge to general internists, epidemiologists, preventative medicine, public health, infectious disease and chest specialists, physician assistants, nurse practitioners, registered nurses and other health care providers who will be responsible for the management and care of patients with tuberculosis.
Public health, family, internal medicine, infectious disease and general preventative medicine physicians, epidemiologists, physician assistants, nurse practitioners, registered nurses and other health care professionals interested in TB.
Register online for the October 14-17, 2015 session or call 800.844.2305
All courses will be held at the Molly Blank Conference Center on the campus of National Jewish Heath, 1400 Jackson St., Denver, CO 80206.
Pre-registration is required. Early registration is advised because the courses are frequently fully subscribed.
$780.00 MDs, nurses, and other health care professionals
$455.00 military, fellows, residents*
If paying offline prior to the event, please print a copy of this registration page and mail to:
National Jewish Health
Attn: Professional Education, S752c
1400 Jackson St.
Denver, CO 80206
*Verification of the discounted fee is required to qualify for this discounted rate for fellows and residents only. Fax to 303.728.6521 or email to firstname.lastname@example.com. Download the verification form (PDF).
Registration fee includes admission to all sessions, breaks, lunch (Wed-Fri), and the conference handouts. Cancellations must be received no later than 10 days before the start of the program to receive a refund minus $100 deposit.
If you or your organization do not have funds to cover your transportation and per diem expenditures, we suggest that you contact your local or state lung association for possible assistance.
If you wish to attend a future session, please indicate your interest on the registration form and return it to us. We will notify you when the dates are confirmed.
Here are two sources where you can click for lodging and transportation options in the Denver area.
Registration is from 8:00-8:30 a.m. on Wednesday. The course runs Wednesday through Saturday and ends at 12:15 p.m. on Saturday afternoon. All courses include lecture material, organized discussion sessions and case presentations. Additional materials are furnished during the sessions.
This event is a great venue for communication with key opinion leaders, physicians, and members of the health care community, as well as a great learning opportunity for you. National Jewish Health faculty, as well as physicians from around the country, are available throughout the conference to discuss the latest research, individual cases, and products. Exhibit space is conveniently located just steps from the meeting facility and the agenda is designed to allow time for dialogue with the attendees.
If you are interested in exhibiting at this event, please contact Mandy Comeau or call 303.728.6585.
National Jewish Health is accredited by the ACCME to provide continuing medical education for physicians.
National Jewish Health designates this live educational activity for a maximum of 23.25 AMA PRA Category 1 Credits™. Physicians should only claim credit commensurate with the extent of their participation in the activity.
National Jewish Health is a provider approved by the California Board of Registered Nursing, Provider Number CEP 12724. The entire course is accredited for 27.9 Nursing Contact hours. This certificate must be retained by the licensee for a period of four years from the date of this offering.
Full course attendance is required to receive contact hours.
Your privacy is important to us; view our privacy policy.
National Jewish Health ("NJH") and its officers, Board of Directors, faculty, employees, representatives, and other agents (collectively, "NJH Parties") shall not be responsible in any capacity for, and do not warrant any content whatsoever, in any NJH publication or other product (in any medium), or the use or reliance on any such content, and expressly disclaim any and all liability for such content. All such responsibility for content and use of product solely rests with the authors or the advertisers, as the case may be.
By way of example, without limiting the foregoing, this disclaimer of liability applies to the accuracy, completeness, effectiveness, quality, appearance, ideas, or products, as the case may be, of or resulting from, any statements, references, articles, positions, claimed diagnosis, claimed possible treatments, services, or advertising, express or implied, contained in any NJH live meeting, publication, online course or other product.
Furthermore, the content should not be considered medical advice and is not intended to replace consultation with a qualified medical professional. Under no circumstances, including negligence, shall any of the NJH Parties be liable for any DIRECT, INDIRECT, INCIDENTAL, SPECIAL or CONSEQUENTIAL DAMAGES, or LOST PROFITS that result from any of the foregoing, regardless of legal theory and whether or not claimant was advised of the possibility of such damages.


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Stephanie of the East Village shared the following story with us about meeting a very quirky kitty named Mr. Snaggles at the ASPCA Adoption Center in Manhattan, and how he seamlessly became a part of her family:
Many months after our cat passed away, I surprised my husband on his birthday by taking him to the ASPCA to adopt a cat. He had no idea where we were going, and was actually grouchy at first because he thought I was dragging him to a museum.
We spent all day looking at cats. We had such a pleasant experience at the Adoption Center. It is immaculate and has a friendly and well-informed staff.
My husband noticed him first—he was the one cat that was really responsive to us—a sweet, sad looking orange tabby with saucer-shaped eyes.
"He's only got three legs; no one will ever want him," I thought.
During his stay at the ASPCA, veterinarians tried to correct an extensive injury to his leg, but when his injury would not heal, they had no choice but to amputate it.
Once we brought him home, we followed the suggested procedure of confining him to a smaller room at first to let him get acclimated to his new surroundings. My husband, the new cat and I were all stuffed in our tiny bathroom. He immediately jumped into my husband's lap and started purring, so we decided to let him out into the rest of the apartment. He sat between us as we watched a movie and slept at the foot of the bed that night.
We named him Mr. Snaggles, homage to his less obvious but cuter flaw, his missing canine tooth.
A new amputee, he took some time getting used to his lack of leg. For about a month, he would forget it was missing and attempted to scratch with his phantom leg by stretching out and wiggling his stump. I was conflicted between laughing and crying when I first witnessed this, but now I just brush his side.
Finally accustomed to his predicament, Mr. Snaggles is the most affectionate, loving cat I have ever had the pleasure of knowing. He has excellent grooming habits, cleaning himself as soon as he uses the litter box. He is a valued and fantastic new member of our family.
Want to receive stories like these in your inbox each week?
Sign up to receive our weekly newsletter, ASPCA News Alert—you'll receive important updates on what's going on and how you can make an impact to save animals' lives!


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Designed to be light in the kitbag and light on the body. This windpant still delivers when it needs to, with Pertex® Quantum windproof and engineered racing fit.
Pertex® Quantum ultralight fabric for high levels of windproofness and breathability
Weight: 85g
Was: £59.99
Web Price From: £53.99
This item currently has no reviews


text:
"Customer service is priority #1 at Rocky Mountain ATV/MC. We value our customers and strive to be the best shopping experience- when you buy from us, you are buying lifetime service."
-Dan Thomas, CEO and Founder
We take pride in offering no hassle returns. In the event of a return, please call, email or chat with us to receive a solution to the problem. For apparel that doesn't fit quite right, Click here to see our Fit Guaranteed Program.
We will stand behind all products we sell with regards to manufacturing defects in workmanship and material. Most products are limited to the manufacturer's warranty. However, we will do everything in our power to take care of the problem.
Live chat: Click here
(Leave email if after hours)
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Comments On Mar 25, 2015:Bought it for my 12 year old he has everthing but the kitchen sink in there and it still has room fits all his riding gear plus extra's of everthing including 2 helmets, 2 pair of boots and everthing else for a weekend of racing.
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Comments On Mar 05, 2015:holds all my gear easily
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Comments On Dec 04, 2014:Bag is nice and big. Perfect for its price range. Just a little flimsy and no padding. But as stated for its price range it's great
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Comments On Mar 02, 2014:Bought this for my son as part of his Christmas gift. So glad I did. This bag is huge!
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Comments On Jan 14, 2014:I love this bag. Plenty of room for everything. Big enough to hold all my riding stuff and my camping gear for when I go out.
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Comments On Dec 23, 2013:Bag has plenty of room. I can fit two full sets of gear, minus the chest protector, inside this bag and still have a little room left over. Bag stands up to being thrown around everywhere and sliding around in the back of the truck. Would buy again, and definitely recommend.
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Comments On Dec 10, 2013:i love the durability of this bag and the looks of it, plain and simple. my only complaint is that the bag doesnt stay up when nothing is in it, it just flattens
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Comments On Oct 11, 2013:HUGE bag. Good quality. Light-weight. Nothing to hold it's shape when nothing in it. Has a pocket on each end for boots and huge middle compartment.
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Comments On Sep 13, 2013:Fits all my gear perfectly. And looks to be made very well.
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Comments On May 20, 2013:I like the size but the bag has no support in the bottom so when I carry it it folds up.
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New York Taste returns with the city's BEST menu! Don't miss this incredible feast –all you can eat, drink, and savor from more than 40 of New York's most celebrated restaurants and mixology bars.
A VOCE: Ben Lee
Ben Lee brings 10 years of experience and a lifetime of passion for the rustic simplicity of Italian cuisine to the beloved Madison Square restaurant A Voce. Lee began his culinary career in Philadelphia in 2003, working at the revered restaurants Morimoto and LaCroix at the Rittenhouse. In 2007, Lee moved to a position at Ristorante Loro in Bergamo, Italy. Here, coupled with his travels throughout the country, he discovered a passion for Italian cooking which has remained with him ever since. After working with Chef Marc Vetri's team at the award-winning Osteria in Philadelphia, Lee moved to Manhattan in 2010 and joined Michael White at the Michelin-starred Marea, where he focused on high-end coastal Italian cuisine and was ultimately named sous chef. Now, as Executive Chef at A Voce Madison, Lee puts his personal mark on a renewed menu of simple, market-driven Italian food.
ALL'ONDA: Chris Jaeckle
Chris Jaeckle spent seven years working for Danny Meyer's Tabla and Eleven Madison Park, before becoming sous-chef at Morimoto, and then chef de cuisine at Ai Fiori in the Setai Fifth Avenue Hotel. In 2013, Jaeckle opened All'onda with consulting partner and industry veteran Chris Cannon. A subtle Venetian influence runs through the menu, calling on Jaeckle's experience at Ai Fiori and Morimoto, featuring crudos, handmade pastas, risottos, and Venetian chichetti. Jaeckle lives on the Lower East Side and spends his rare spare time cycling.
THE BACK ROOM: Scott Cioe
Scott Cioe studied at Johnson & Wales and worked at Scialo Bros. Bakery in Providence, Rhode Island, before joining the team at Gordon Ramsay at The London NYC as pastry sous chef, and then as Executive Pastry Chef. Today he is excited to be working alongside Executive Chef Sam Hazen at The Back Room at One57 at the Park Hyatt New York, complimenting Hazen's savory offerings with a dessert menu that features his unique take on American classics flecked with Italian inspiration and executed with French technique.
Bar Bolonat: Einat Admony
Einat Admony is chef-owner of New York City's popular Balaboosta, Taim, and the forthcoming Bar Bolonat restaurants. Balaboosta, which is Yiddish for "perfect housewife," is also the title of her first cookbook, which reflects her mixed Israeli heritage (Yemenite and Persian) and her sophisticated Mediterranean palate. Chef Admony lives with her husband and two children in Brooklyn.
BARBUTO: Jonathan Waxman
Raised in Berkeley, California, Jonathan Waxman was nurtured in the food arts from an early age. After his start in Berkeley and Napa, Waxman moved to New York to open the celebrated Jams on East 79th Street, followed by Bud's, Jams London, and Hulot's, as well as Table 29 in the Napa Valley. In 2001, he opened Washington Park, and today is chef and owner of Barbuto in Manhattan's West Village. He is the author of two cookbooks, A Great American Cook and Italian My Way. Waxman is a founding partner of Nashville's Music City Food + Wine Festival, and in 2014, opened Adele's by Jonathan Waxman in the city. Waxman has also partnered with Hollywood director Ivan Reitman to open Montecito in the heart of Toronto. He participated in two seasons of Top Chef Masters on Bravo, where he earned the nickname "Obi Wan Kenobi."
Bâtard: Markus Glocker
For Austrian-born chef Markus Glocker, attention to detail is nothing new—he trained in classical music as a boy. Glocker has brought his passion, talent, and creativity from the kitchen of his uncle's hotel in Austria to positions at Gordon Ramsay at Claridge's in London, Charlie Trotter's in Chicago, and the two Michelin-starred Steirereck in Vienna. He returned to the US as chef de cuisine at Gordon Ramsay at The London NYC, and is now chef and partner at Bâtard.
BETONY: Bryce Shuman & Eamon Rockey
Betony Executive Chef Bryce Shuman grew up in Chapel Hill, North Carolina and from a young age was exposed to high-quality food. Bryce's hospitality career started modestly enough in 2001, as a dishwasher at Mesh Café in Greenville, North Carolina, where he was quickly promoted to chef de cuisine. In 2003 he moved to San Francisco to enroll in the California Culinary Academy (CCA), while working nights on the line at Wolfgang Puck's Postrio. Upon returning from a long trip to Europe to work and dine in top restaurants, Bryce moved back to the East Coast in 2007. After trailing at a number of elite NYC restaurants, Bryce settled on Eleven Madison Park based on Chef Daniel Humm's leadership and the kitchen's dynamic atmosphere. At Eleven Madison Park, Bryce worked alongside Chef Humm for six years, and credits him for pushing him harder than anyone to achieve his full potential. In May 2013, Bryce opened Betony with fellow former Eleven Madison Park colleague, Eamon Rockey (General Manager). At Betony, Bryce's menu is inspired by familiar flavors of food he loves presented in a distinctly modern way.
BODEGA NEGRA: Michael Armstrong
Born and raised in Seattle, Michael Armstrong began his culinary education at Western Culinary Institute in Portland, Oregon. He worked at Portland establishments Café Azul and Oliver's Bar & Grill before heading to New York to work at Jean Georges's Spice Market and at Morimoto. He jumped at the opportunity to become sous-chef at Morimoto's Las Vegas outfits, and started his career with TAO Group at TAO Asian Bistro at The Venetian and TAO Beach, where he was promoted to Chef de Cuisine, then to Executive Chef. Armstrong returned to New York City to helm the kitchen at Dream Downtown, where he oversees all food and beverage operations at the hotel, including The Beach, Lobby Lounge, Bodega Negra, and Bodega Negra Café.
BOTEQUIM: Marco Moreira
Born in Brazil and originally trained as a sushi chef, Marco Moreira is the owner of One Five Hospitality, which includes Tocqueville Restaurant, 15 East, The Fourth, SingL cocktail lounge, and Botequim. Before becoming a nationally lauded restaurateur, Marco helmed the kitchen at legendary New York restaurants Bouley, The Mark, and the Quilted Giraffe. Together with his wife, he has worked with Citymeals-on-Wheels and Food Bank for New York City for many years.
BOULEY: David Bouley
David Bouley is chef and owner of the renowned restaurant Bouley, in Tribeca; as well as Bouley Bakery and Market; the Viennese-inspired eatery Danube; the Japanese restaurant Brushstroke and sushi bar Ichimura at Brushstroke. Other ventures include event space Bouley Botanical where guests are surrounded by 400 edible plants and herbs; and Bouley Test Kitchen. He is the author of East of Paris: The New Cuisines of Austria and the Danube, and has received James Beard Foundation awards for best restaurant and best chef.
BUTTER: Alex Guarnaschelli
Alex Guarnaschelli is an Iron Chef, Food Network "celebrity" chef and the world-renowned executive chef at New York City's Butter restaurant. She is also a television personality on the Food Network shows Chopped and America's Best Cook. In 2012, she was crowned America's Next Iron Chef on Iron Chef America, currently the only woman with that distinction and only the second female ever to obtain that TV honor. In 2013, Guarnaschelli's first cookbook was published. Old-School Comfort Food: The Way I Learned to Cook.
CLAUDETTE: Koren Grieveson
Koren Grieveson is Chef de Cuisine at Claudette, where she works with executive chef Wade Moises to create a menu inspired by the cuisines of Provençe and North Africa. Grieveson served in the U.S. Army for eight years before attending the Culinary Institute of America. In 2003, she opened Avec with Paul Kahan, where she was she was named Food & Wine "Best New Chef" in 2008 and won the James Beard Foundation Award for "Best Chef: Great Lakes" in 2010.
CENTER BAR: Michael Lomonaco
Michael Lomonaco is chef and owner of Porter House New York and Center Bar in the Time Warner Center at Columbus Circle. He trained as a chef at New York City College of Technology, and worked at the renowned Le Cirque and 21 Club, before moving on to become executive chef at Windows on the World and the Greatest Bar on Earth on the 107th floor of the World Trade Center in downtown Manhattan. Lomonaco has appeared on The Today Show, The David Letterman Show, Good Morning America, and on PBS's popular In Julia's Kitchen with Master Chefs. He has been recognized by The James Beard Foundation as one of New York's Great Chefs on three occasions, and has received an Ivy Award and a Bon Appétit Award. He has been a CUNY Visiting Distinguished Professor at New York City College of Technology, and lectured at the Culinary Institute of America, French Culinary Institute, and the Institute of Culinary Education.
CLOVER CLUB: Julie Reiner
Julie Reiner has been elevating the cocktail scene in NYC for fifteen years, most notably with the opening of the Flatiron Lounge (2003), the Pegu Club (2005), Brooklyn's Clover Club (2008), and Lani Kai (2010). As co-owner and beverage director of the Flatiron Lounge, Reiner drew much of her inspiration from her native Hawaii by utilizing the freshest fruits and premier quality spices & spirits available in her original cocktails. Julie's beverage program at the Clover Club is highly focused on classics, and furthers her signature style of superior quality and green market ingredients. Lani Kai (recently sold), featured a modern tropical décor, Pacific Rim plates, and a more tropical interpretation of Julie's cocktail styling. Julie's consulting company, Mixtress Consulting, helps to create top-notch beverage programs and cocktails for restaurants, bars, resorts, and spirits companies. In 2009, Clover Club was honored with the award for "Best New Cocktail Lounge" at Tales of the Cocktail and has been nominated for best American cocktail bar four years in a row. Clover Club was also recently listed #18 in Simon Difford's 50 best bars in the world. In 2011, Julie was honored with a James Beard nomination for spirits professional of the year.
COSTATA: PJ Calapa
PJ Calapa was born just a few miles from the Mexican border in the town of Brownsville, Texas, and was exposed to diverse cuisines at a young age. Food played a vital role in PJ's early life, whether he was in the kitchen with his grandmother, helping out at his aunt's gourmet grocery store, or spending time at the fish house where his grandfather ran a wholesale business. PJ attended Texas A&M University, where he started working at Christopher's World Grille. It was here that he got his first taste of working behind a hot line and fell in love with kitchen life. He decided then that it was New York or bust so he enrolled at the Culinary Institute of America in Hyde Park, New York. PJ worked effortlessly to take his cooking skills to the next level and ultimately graduated at the top of his class. After the CIA, PJ worked first at the four star Bouley in Tribeca, and then at Eleven Madison Park under Chef Kerry Heffernan. Following that, PJ assisted in opening Nobu 57 which subsequently received three Stars from Frank Bruni of The New York Times. In 2010, PJ met Chef Michael White and joined the Altamarea Group team that opened Ai Fiori, helping the restaurant to earn three stars from The New York Times and one Michelin® star. In 2013, PJ opened Costata, an Italian Style steakhouse in Soho as Executive Chef and currently oversees Ai Fiori and Costata simultaneously.
CRIMSON & RYE: Rocco Dilillo
After stints at Tony Romas, Rare Bar & Grill, and West 4th Street Restaurant Group, Rocco Dilillo landed at Tom Collicchio's Riverpark where he served as bar manager and oversaw the expansive beverage program. Crucial to Dilillo's success in building out interesting and tasty cocktails is spending as much time in the back of house as the front, learning from chefs and their palettes. Rocco now brings this same fundamental approach to cocktail making and bar management to Crimson & Rye where he oversees a team of craftsmen who execute a list of both classic and house cocktails and curate an impressive collection of ryes, whiskeys, and bourbons.
DINNER LAB: Danny Espinoza
Some call him the male equivalent of the Lady Guadalupe, while others call him the most huggable Mexican in Chicago. One thing is certain: his cuisine has placed him on the shortlist for sainthood. As a man of the people, he has travelled the world in pursuit of culinary gifts and Michelin stars to bring back to his windy city disciples. His food shines with the luster of plates from Bistro des Saveurs Castres and Mexique, with the approachability of a humble Mexican mercado. !Es la comida mexicana de la gente¡
DINOSAUR BAR-B-QUE: John Stage
John Stage is the founder and owner of Dinosaur Bar-B-Que, a brand that includes six locations (New York—Syracuse, Rochester, Harlem, Troy; Newark, NJ; Stamford, CT; and Brooklyn), a line of signature sauces, and a successful cookbook, Dinosaur Bar-B-Que: An American Roadhouse (Ten Speed Press; 2001). This winter, Stage opened Dinosaur's seventh location in Buffalo, New York.
ED'S LOBSTER BAR: Ed McFarland
Chef Ed McFarland is known not only for his abiding passion for seafood – which takes center stage at his popular SoHo restaurant, Ed's Lobster Bar – but also for using his own homegrown vegetables and herbs and drawing from his Italian heritage for original specials like lobster meatballs. A New York City native, Ed graduated from the French Culinary Institute in 1995 and furthered his training with acclaimed New York City chefs – including Sotha Khun at Le Cirque and Dave Pasternak at Terence Brennan's Picholine – before opening Ed's Lobster Bar in 2007. At Ed's, he has created a truly unique spin on New England seafood which has been featured on Toni On! New York, The Martha Stewart Show as well as Michael Symon's Food Feuds on Food Network.
THE ELM: Paul Liebrandt
Chef Paul Liebrandt has built a reputation as one of America's most influential chefs with his contemporary take on classical French cuisine and his artistry with even the simplest of ingredients. Liebrandt's most recent venture–The Elm, located at McCarren Hotel in Brooklyn–marks his first project outside of Manhattan, introducing a concept which focuses on forward-thinking French European fare.
GANSO RAMEN: Tadashi Ono
Tadashi Ono has been celebrated for his innovative Japanese and French cooking in The New York Times, Gourmet, Food & Wine and other publications. Born and raised in Tokyo, he began training as a chef at age sixteen. He was executive chef of La Caravelle, in New York, before opening Sono and Matsuri. Today he is a partner in the Ganso Group, owners of Ganso Ramen and Ganso-yaki. Ono is also an accomplished potter. He considers the legendary Japanese chef, ceramicist, and author Rosanjin his mentor and inspiration.
GRAMERCY TAVERN: Miro Uskokovic
Miro Uskokovic was named Pastry Chef of Gramercy Tavern in fall 2013. Born and raised in Serbia, Miro grew up on a family farm where his mother had small cheese and cake-making operations. At seventeen, he travelled to the U.S. for the first time to live in Greentown, Indiana for a year as part of a high school exchange program. After returning home to Serbia and attending hospitality college, Miro relocated to Greentown where he nurtured his love of baking, working with local Pastry Chef Andrea Kirkpatrick in her shop Pastry Diva, known for modern American cakes. He then enrolled in the Culinary Institute of America, where he received an Associate's Degree in the culinary program in 2008. While completing his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner's flagship restaurant, Miro met Jean Georges Pastry Chef Johnny Iuzzini, who offered him the opportunity to train as his production intern during his days off. After completing his program at the CIA he returned to Jean Georges as a pastry cook. Within a year and a half, Miro had become the Pastry Sous Chef at Jean Georges, working first under Iuzzini and then Pastry Chef Joseph Murphy. After several years at Jean Georges, Miro was named the Pastry Chef at Aldea, Chef George Mendes' Flatiron restaurant. Miro's contemporary American desserts are created out of a collection of personal memories and experiences, as well as influence from other cuisines.
HIGH ROAD CRAFT ICE CREAM: Keith Schroeder
Keith Schroeder is a celebrated entrepreneur, chef, and food educator. He is the founder and CEO of the award-winning High Road Craft Ice Cream, and is actively building a family of food brands, including Sunday Gravy and Winnow Food Markets. Schroeder is currently completing his first book, to be released by Cooking Light/Oxmoor House in late 2014. He lives in the woods, just north of Atlanta.
ILILI: Philippe Massoud
Lebanese-American Philippe Massoud began his hospitality career at Beirut's Coral Beach Hotel at eight years old. Escaping political unrest in Beirut, he moved to US in 1985 and was determined to "eat his way through the smorgasbord that is the United States." He holds degrees from Cornell University's School of Hotel Management and the Rochester Institute of Technology. In 2007 Chef Massoud opened ilili. His mission is simple: Revive an ancient cuisine, re-invent it, and sell the concept to a public who, for the most part, has never enjoyed it as it should be.
JUNI: Shaun Hergatt
Shaun Hergatt is the executive chef of Juni, a harvest-inspired, boutique restaurant, located in New York City's Flatiron neighborhood. An intimate affair between the guest and Chef Hergatt, the restaurant offers an evolving menu that showcases the bounty of the seasons and ingredients when they are at their freshest and finest. Chef Hergatt's prestigious background and talent has garnered rave reviews from across the culinary spectrum—from a coveted Two Star Michelin® to a 29 out of 30 across the board rating from the Zagat Survey® and "Best New Restaurant" and "Best New Chef" accolades from Esquire and New York magazines.
LAFAYETTE: Jennifer Yee
Jennifer Yee is head of the pastry program at Chef Andrew Carmellini's French grand café & bakery, Lafayette. She began at London's Le Cordon Bleu, and remained in the UK at Gordon Ramsay's The Connaught, followed by a position with Stephane Sucheta's team at Yauatcha. In 2006, Yee returned to New York to become sous-chef at Gilt at the Palace Hotel on Madison Avenue, where she took particular ownership of the fanciful and thorough chocolate program. In 2010, she become Charlie Palmer's pastry chef at Aureole where she was awarded that year's Rising Star Pastry Chef award, and then moved to the Michelin-starred SHO Shaun Hergatt. Yee's talents have been featured in the international Art Culinaire, Food Arts, and Saveur, among others.
Chef Francois joined Le Cirque at the beginning of 2014 from his most recent position at the 2-star Michelin restaurant Connaught in London under Hélène Darroze. Prior to his tenure in the UK, Francois cooked in some of the top kitchens in Paris, including the Michelin starred Hôtel de Crillon. Chef Francois' vision for the kitchen matches the Maccionis': simple and contemporary. His menu pays tribute to the Le Cirque classics as well as modern French dishes with a lighter touch. Fresh, seasonal and high quality ingredients are prepared with healthy cooking methods (steamed, sous vide, ethereal sauces), ultimately elevating the true flavors of the ingredients.
LITTLE PRINCE: Matt Conroy
Matt Conroy practices his passion for French cuisine as Chef of Little Prince in SoHo, where he combines modern and classic culinary techniques. Previously, he was sous chef at Empellon Cocina, and at Craigie on Main in Boston.
MEATBALL SHOP: Dan Holzman & Michael Chernow
After starting his cooking career at the age of 15 at Le Bernardin and making his way around some of the West Coast's finest restaurants, Daniel Holzman returned to New York in 2010 to open The Meatball Shop on the Lower East Side. The mix-and-match menu of meatballs was an instant hit and four more locations—Williamsburg, West Village, Chelsea, Upper East Side—opened in quick succession. Daniel is co-author of The Meatball Shop Cookbook, and has appeared on Good Morning America, the TODAY show, The Tonight Show with Jay Leno, and in The New York Times, Food & Wine, Saveur, People and GQ.
Michael Chernow started working in restaurants as a teenager on New York City's Upper East Side. He has since built a successful career in the industry including seven years at Frank Prizanzano's eponymous flagship restaurant, Frank, where he cultivated a large, loyal following. In 2007, Michael enrolled in the French Culinary Institute, graduating with honors and an associate's degree in both Culinary Arts and Restaurant Management at the end of the two-year program. In 2010, Michael teamed up with his childhood friend Daniel Holzman and debuted The Meatball Shop in New York City's Lower East Side. The mix-and-match menu of meatballs, served in a warm and convivial environment, was an instant hit. Five more locations of The Meatball Shop—in Williamsburg, the West Village, Chelsea, the Upper East Side and the Upper West Side—opened in quick succession. Michael also co-authored The Meatball Shop Cookbook, which was published to much acclaim in 2011. Michael has appeared in countless broadcast segments including ABC's Good Morning America, NBC's TODAY Show and The Tonight Show with Jay Leno as well as in an array of widely reaching local and national publications such as The New York Times, Food & Wine, Saveur, People, Food Network Magazine and GQ.
MICHAEL'S: Kyung Up Lim
Kyung Up Lim, now Chef de Cuisine at Michael's, began his culinary career at Tom Collichio's Craft, and has since worked at restaurants throughout Manhattan specializing in Japanese, American, and Italian cuisines. Chef Lim was born in South Korea, and enjoys using techniques, flavors, and ingredients gleaned from his grandmother's classic dishes to impart to his modern American cooking the same lightness he remembers from the meals he enjoyed as a child. He strives to focus on both flavor and the art of presentation, using the simplicity of fresh and seasonal ingredients.
MILLESIME: Laurent Manrique
As Chef Laurent Manrique has learned, combining simplicity with challenge walks a tightrope between passion for one's craft and a desire to constantly seek new opportunities. Currently, Laurent commutes between San Francisco and New York to oversee concepts in each location. Café de la Presse, a renowned Parisian-inspired bistro owned by Laurent, in addition to Blanc et Rouge and Rouge et Blanc, two stylish wine bars in downtown San Francisco, enjoy distinction among the city's most popular dining and entertainment destinations. Laurent's New York project, Millesime, an upscale seafood brasserie in the historic Carlton hotel on Madison Avenue, opened in November 2010 to great fanfare and solid reviews.
THE MONARCH ROOM: Michael Citarella
Born into a large Italian family, Michael Citarella began his culinary journey under the guidance of his grandmother and parents, and credits his time cooking with them at the holidays as the basis for developing his palate at an early age. Citarella began his professional career as a top graduate of the New York Restaurant School before focusing his training at legendary restaurants such as Daniel, The Monkey Bar, and Lespinasse with Gray Kunz and Christian Delouvier. He worked under Chef Floyd Cardoz at Tabla, and later rejoined Gray Kunz to open Café Gray. Citarella traveled widely throughout Italy and Ireland, where the cuisine focused on local seafood, grass fed beef, and fresh produce. Citarella's venture as Executive Chef of Monarch and his approach to fresh market American cuisine is the culmination of his journey.
MORIMOTO: Masaharu Morimoto
Iron Chef Masaharu Morimoto has garnered critical acclaim for his seamless integration of Western and Japanese ingredients. His esteemed restaurants in Philadelphia, Mumbai, New York, Napa, Honolulu, New Delhi, Waikiki and Mexico City have won various accolades, including a James Beard Foundation Award for "Outstanding Restaurant Design" for Morimoto New York and Food & Wine's "Best U.S Restaurant Openings" list for Morimoto Napa. Next, Chef Morimoto will expand his culinary empire to The Mirage hotel in Las Vegas and The Andaz Maui at Wailea resort in Maui.
NOMAD: Mark Welker
After leaving his home in Indiana, Mark became a baking devotee at the Culinary School in Louisville, Kentucky. He was subsequently hired at Larry Forgione's An American Place Restaurant in Saint Louis, Missouri, before moving to New York. It was there that Mark received a degree from the French Culinary Institute's International Bread Baking Program. He began working at Eleven Madison Park as a line cook in 2006, and, under Chef Daniel's tutelage, he developed a passion for fine dining. Mark was named pastry sous chef in 2009 and was an integral part of developing the restaurant's bread and pastry program, focusing his attention on local ingredients and classic New York sweets.
PARK AVENUE AUTUMN: Zene Flinn
Zene grew up in a small farming community in Quincy, Washington, where his father grew apples. A passion for cooking led him to New York whereupon graduating from the French Culinary Institute, Zene dove right in to New York's fine dining scene working in the kitchen of Nougatine at Jean Georges. In 2010, Zene joined the Fourth Wall family as a line cook for Park Avenue; his dedication and passion for seasonal ingredients led him to a sous chef position within the year.
PEGU CLUB: Audrey Saunders
Audrey Saunders, widely recognized as one of the leaders of modern mixology, is the owner of the award-winning Pegu Club in New York. Through her mentorship, Pegu Club is largely responsible for spawning a number of the country's finest mixologists, and many of Audrey's innovations have been pivotal in advancing the direction of the beverage industry. Cited by the New York Times as "The Harvard of Mixology", the award-winning Pegu Club has established a global reputation not only for its beverage program, but also for all facets of service in an uncomplicated, civilized atmosphere.
PIORA: Chris Cipollone
Christopher Cipollone is the chef and partner at Piora, the new West Village restaurant, which opened July 2013. Over the past 10 years, Cipollone has honed his culinary knowledge, technique and style by traveling around the world and working in various kitchens in NYC.
RECETTE: Jesse Schenker
Chef Jesse Schenker is the executive chef-owner of Recette, the urban, contemporary American restaurant in New York's Greenwich Village. Just months after its opening in January 2010, Recette received glowing two-star reviews from both The New York Times and New York magazine. Chef Schenker Jesse has garnered numerous distinctions, from his inclusion in Details's "America's Best Young Chefs," Forbes' '30 Under 30,' and Zagat's® "30 Hottest Chefs Under 30" list. Recette was also named "One of NYC's ten most exciting restaurants" by Manhattan Magazine. Forbes also named him one of "30 Under 30" in the food and wine industry in December 2011.
THE RED CAT: Jimmy Bradley
The author and chef-owner of two popular New York City restaurants—The Red Cat and The Harrison—Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, Esquire and other food publications, as well as on local and national television programs including TODAY Show and Top Chef Masters. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in fall 2006.
RED FARM: Joe Ng
Hong Kong-trained Joe Ng is a 42-year-old Chinese dim sum masterchef with more than 30 years of experience. Known for his finely crafted and creative dim sum, Chef Ng makes over 1,000 different dumplings! Currently, Chef Ng is the Executive Chef at RedFarm located at 529 Hudson Street and at 2170 Broadway in New York City. In his recent glowing review of RedFarm, Pete Wells, the current The New York Times restaurant critic, called Chef Ng the 'Balanchine' of dim sum.
RED ROOSTER HARLEM: Marcus Samuelsson
Marcus Samuelsson, chef/owner of New York City's Ginny's Supper Club and Red Rooster Harlem, is an acclaimed chef, philanthropist, and The New York Times best-selling author of memoir, Yes, Chef. The recipient of four James Beard Foundation Awards, Chef Samuelsson is the youngest chef to ever achieve two three-star reviews from The New York Times, and he has won both Top Chef Masters and Chopped: All Stars.
Rotisserie Georgette: Chad Brauze
Michigan native Chad Brauze began his culinary career working for Daniel Boulud at the famed Daniel in New York City, eventually reaching the role of sous-chef. He spent four months as an apprentice in Parisian restaurants, including the Michelin starred Ledoyen, The Hotel George V, and Restaurant Pierre Gagnaire; and a year in the kitchen at El Bulli. Upon returning to New York, Brauze worked for Thomas Keller at Per Se, and collaborated with Daniel Boulud again, this time on the chef's book, My French Cuisine. Brauze is now Executive Chef at Rotisserie Georgette, where his knowledge of traditional French cooking and impeccable technique are on display in the restaurant's classic satisfying and elegant menu.
TALDE: Dale Talde
Dale Talde's passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family's cultural heritage while also enjoying the life of a typical American kid. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, located in the Brooklyn's thriving Park Slope neighborhood. Dale opened TALDE—his first restaurant as chef/partner—in January 2012, and it quickly became a hit with diners and critics alike. In August 2012 he and his partners David Massoni and John Bush launched Pork Slope, a Brooklyn roadhouse serving his take on classic American bar food. In October 2012, he took over the kitchen and became a partner in Massoni and Bush's older restaurant, Thistle Hill Tavern. In addition to his work in the kitchen, Dale was also a two-time cheftestant on Bravo's Emmy Award-winning culinary show, Top Chef. He competed in season 4, as well as, on the show's All Star season, and became one of the show's most popular cast members.
TAO: Ralph Scamardella
Born and raised in an Italian-American household in Brooklyn, Chef Scamardella acquired many of his culinary values from his heritage. Scamardella spent nearly three decades cooking in the kitchens of some of the most esteemed restaurants in the world, including the Plaza Hotel, Daniel Boulud's Polo Lounge, and Vanessa's. He is now Corporate Executive Chef of Tao Restaurant, and is known for his innovative pairing of old- and new-world cuisines, and integration of Italian influences and Asian flavors.
TESSA: Cedric Tovar
Alsatian born chef Cedric Tovar attributes his culinary roots to his childhood in the South of France combined with his Haitian heritage, fueling his fondness for exotic flavors. Tovar worked his way around a number of Michelin-starred establishments in Paris before coming to New York as Chef de Cuisine at Town in the Chambers Hotel. He has gone on to work at Django, the Waldorf Astoria's Peacock Alley, and Daniel Boulud's catering company Feast & Fêtes. He is now at TESSA, a modern tavern rooted in Mediterranean flavors.
Toloache: Julian Medina
Julian Medina, chef-owner of Toloache, Yerba Buena, Toloache Taqueria, and now, Coppelia, has been creating refined Latin cuisine for nearly 15 years. As a young boy in Mexico City, Julian was inspired by his father's and grandfather's authentic home cooking. After training at Hacienda de Los Morales and Les Celebrites, in Mexico City's Hotel Nikko, Julian earned his culinary stripes at New York City's French Culinary Institute. In 2007 he opened Toloache, forging a meeting between authentic dishes and contemporary discourse. Julian and his recipes have been featured in, among many publications, The New York Times, New York Post, Nation's Restaurant News, and on television shows, such as The Early Show, Good Morning America, Extra, WNBC, to name a few.
TORO: Jamie Bissonnette & Ken Oringer
Jamie Bissonnette earned his Culinary Arts degree from The Art Institute of Fort Lauderdale. After cooking in Europe and across the United States, he settled in Boston and opened Eastern Standard as executive chef in 2005. In 2008, he joined Ken Oringer as executive chef and partner of the acclaimed tapas restaurant Toro in Boston's South End and in 2009 they opened the innovative Italian enoteca Coppa. In 2011, Bissonnette was awarded Food & Wine magazine's first ever People's Choice Best New Chef. When he opened Toro in New York's South Chelsea neighborhood in 2013, it was met with critical acclaim by The New York Times and New York magazine. Bissonnette was recently awarded Best Chef: Northeast at the 2014 James Beard Foundation Awards. Today, as chef and owner of Coppa and Toro in Boston, and Toro in New York City, Bissonnette is a champion of nose-to-tail cuisine and is known for his charcuterie and passionate dedication to supporting local, sustainable purveyors.
Ken Oringer's career began under Chef David Burke at River Café in New York, before he moved to New England to work as the pastry chef at Al Forno in Providence, Rhode Island, and Jean Georges Vongerichten's Le Marquis de Lafayette in Boston. After spending time as the Chef de Cuisine at acclaimed San Francisco dining destination Silks in the Mandarin Oriental Hotel, Oringer returned to Boston in 1997 to open Clio, and won the James Beard Award for Best Chef: Northeast in 2001. In 2009, Oringer and Chef Jamie Bissonnette opened the Italian enoteca Coppa, and in 2013, he opened Toro in New York City.
Wallsé: Kurt Gutenbrunner
Kurt Gutenbrunner has earned praise for his modern interpretation of Austrian cuisine and his seamless integration of food and art. Wallsé, Kurt's first restaurant in New York, mixes an early 20th century Austrian minimalist aesthetic with works by contemporary international artists. His innovative menu showcases modern takes on traditional Viennese cuisine and has earned a two-star rating from the New York Times and a Michelin star rating. Blaue Gans, Kurt's Tribeca location, pays homage to the traditional pub he enjoyed visiting during his childhood in Austria. And Cafe Sabarsky, on the Upper East Side, is a traditional Viennese café.
THE WRITING ROOM: Lucas Billheimer
Lucas Billheimer comes from a family of chefs who have a passion for gardening, canning, and hunting. Upon graduation from the Culinary Institute of America in 2003, he worked at Le Cirque and Osteria Del Circo in Las Vegas, and Aureole and Lure Fishbar in New York. As Executive Chef of The Writing Room and Parlor Steakhouse, he curates a menu of regional American classics.
YUNNAN KITCHEN: Doron Wong
Chef Doron Wong was named executive chef of Yunnan Kitchen in May 2014. With him he brought 18 years experience, having worked in Boston, Singapore, Hong Kong and New York alongside notable chefs like Ken Oringer, David Burke, Susur Lee, and also the TungLok Group under award-winning restaurateur Andrew Tjioe. In November 2014, him and owner Erika Chou will open Northern Tiger, filling the last slot at the new Hudson Eats in Brookfield Place.