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Weekly Restaurant Openings Report: February 13, 2015

Weekly Restaurant Openings Report: February 13, 2015

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Every week, we take a look at some of the restaurants that have opened or will soon open across the country

Pink’s Hot Dogs of Hollywood, California is headed to Hawaii.

New York
Local chef Chris Cheung (once of Nobu) has opened a snack shop inspired by the Toishan teahouses that were once ubiquitous in Chinatown, where Cheung’s family settled nearly a century ago. Located in the Windsor Terrace neighborhood of Brooklyn, East Wind Snack Shop serves dishes of slow-cooked meats over rice, potstickers, dumplings, spring rolls, and bao.

Eli Zabar, the New York gourmet food icon and owner of Eli’s Manhattan, has announced that he is opening Eli’s Essentials in Carnegie Hill. Read all the details here.

Chef Maria Loi's new restaurant, Loi Estiatorio, will open in midtown Manhattan on Saturday, February 14. With an upscale take on the chef’s homeland cuisine, Loi Estiatorio is an ode to her Mediterranean roots. Signature dishes include grilled octopus, house made Loukaniko sausage, braised bone-in beef short ribs, and yiaourti me meli—Loi’s homemade Greek yogurt.

Michael Chernow, co-founder of the Meatball Shop, will open seafood-focused Seamore's in Nolita on Broome off of Mulberry. Bowery Boogie reports that much like his first venture, his newest will have a casual vibe yet serve thoughtfully sourced, less popular offerings from local fisheries in Montauk like fluke, flounder, and squid.

After more than two decades in Tribeca, Nobu New York will reopen in a larger space in the Financial District. Find the full story here.

Waimanalo, Hawaii
Legendary Hollywood hot dog stand Pink’s Hot Dogs will open a stand at the Sea Life Park on March 7. Read all the details here.

The Lucky Onion Journal

Get inspired by news, views, recipes and more from The Lucky Onion family.


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Did Someone Say Box-set?

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The George Hotel Remains Open for Business Travellers

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The Crown is featured in CAMRA’s Good Beer Guide 2021

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Farewell For Now…

To all our friends, It is with a heavy heart that we will be closing the doors of our properties on Wednesday November 4th for a month, due to &hellip


What’s Happening this November… Election Day at The Tavern We’re joining in with all the action across the pond with an election &hellip

Sunday Times – Best Places to Stay 2020

NEWS & EVENTS | Uncategorised

The Sunday Times recently voted The George Hotel one of the best places to Stay in the UK. The George Hotel is part of a new group named &hellip


SEARCHING FOR SOME WEEKEND PLANS? Dunkertons Cidery re-opens their outdoor bar this weekend alongside the peoples favourite food van, the &hellip



Looking for something different to do this Halloween? Then look no further… The Hollow Bottom, The Crown and The Tavern will host Halloween &hellip


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Dear friends, We hope this message finds all our friends safe and well. During lockdown our team have been busy working on ways to bring you a &hellip

Take it away at the Crown

The Crown Inn at Minchinhampton is now open for takeaway from 5pm-9pm five nights a week, Wednesday through Sunday. Offering a selection of &hellip


PIZZAS AT THE WHEATSHEAF We are so pleased to be re-opening takeout pizza at The Wheatsheaf this Friday May 29th from 5pm-9pm. The Wheatsheaf &hellip


The Lucky Onion team are very excited to announce that we are re-launching the Tavern takeaway again this Friday May 29th from 5pm-9pm. The &hellip

Spring into action with our tuna tartare recipe

TUNA TARTARE This recipe will serve two people What you will need… 150g fresh tuna, diced 60g wakame goma salad 20g fresh guacamole* 5g &hellip

Winging its way to you

February Cotswolds Spy


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Race Week Preview Nights


Three of the Best Roasts


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Winter Wonderland at No.131


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Three Of The Best Most Exciting New Openings This Autumn


The UK has seen a flood of fabulous new openings this year. Here is our top three to keep a look out for this coming season

OK! Magazine


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And The Award Goes To


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Three Of The Best Outdoor Screens



Recipes To Impress With


DUNKERTON’S CIDER BATTER For all your Dunkertons Cider purchases please CLICK HERE

Blue Diamond Almond Bloom Report for February 17, 2015

Clear skies and a light breeze made for a wonderful Presidents Day in the Sacramento Valley as bloom continues to get a boost from Mother Nature. Early morning temperatures in the low 40’s rapidly gave way to afternoon highs in the mid 70’s. Light winds did nothing to prevent bees from foraging during the day. With ideal weather as the bloom reaches its peak in the northern region, observers noted that bees were out in full force, putting in a solid seven hours of work.

Bloom is nearly at its overall peak in the northern region. The early blooming Sonora is rapidly shedding its petals leaving the developing nutlet in its jacket. Nonpareil and its associated pollenizers should be at peak bloom today or tomorrow. More petals are shedding each day from the California type varieties. In the Chico area, the Carmel is nearly at peak bloom with significant petal fall being observed, while in the Williams area, the Carmel has only about one quarter of its flowers open and available for pollination. There is a similar variation in the Butte and Padre plantings as well, with plantings in the Chico area presenting approximately 50% of their flowers for pollination, while the Williams area has only 10% of their flower open and available to the bees. This significant variation is likely due to the heavier soil types present in the Williams area.

Conditions in recent days have been very supportive of the bloom and growers in the region have been very pleased with their prospects thus far.

Central Region –

The Northern San Joaquin Valley saw a continuance of early morning, patchy fog, which gave way to sunshine and warm temperatures as the day progressed. Temperatures again rose rapidly from early lows in the mid 40’s to afternoon highs around 70 accompanied with a light breeze making for a beautiful day. Once again, the bees were given plenty of working hours to pollinate the orchards. Observers reported 7-8 hours of excellent bee activity.

The Sonora variety reached its peak over the past couple days, and has began rapidly shedding petals, leaving the nutlets to develop within their jackets. Nonpareil and the earlier California varieties are near or at their respective peak bloom. Later blooming varieties, such as the Carmel, are progressing quickly toward their peak, and are continuing to be timed well with the Nonpareil. Across the board, bloom timing and overlap has been ideal within different plantings. Butte and Padre varieties are beginning to come on strong, with measurable bloom in both varieties. Some advanced planting are presenting 50% to 60% open flowers. However, on average, Butte and Padre plantings are showing approximately 25% to 30% open flowers.

Many growers in the Northern San Joaquin Valley have begun applying fungicide treatments, while others are holding off as much as possible. In areas that have coupled consistently light winds with the lingering heat, and no fog, growers believe the climate is not conducive to fungal disease.

Southern Region –

Weather in the south San Joaquin Valley has finally stabilized into a very nice pattern to support the bloom. With fog being sporadic and light, temperatures have warmed up from the mid 40’s in the morning to the upper 70’s in the afternoon at a rapid pace. Early sunshine and light winds coaxed bees out of their hives early and had orchards humming with activity most of the day. As bloom continues to rapidly advance, bees were able to put in 8 to 9 hours of excellent work.

After a slow start bloom is finally kicking into high gear in the southern region. We should see peak levels of flowers available for pollination this week. Observers noted that the early blooming Sonora is at or near its peak bloom, with a few flowers beginning to shed their petals. Nonpareil is overlapping well with many Sonora plantings and is only a day or two behind. California type pollenizers continue to be in lock step with Nonpareil and all should peak within the next few days. Major bloom variation remains in the region as evidenced by the Butte and Padre bloom. Plantings have been observed anywhere from 70% open to 10% open depending on the area. Overlap has been ideal in some plantings and almost nonexistent in others with Butte 4 to 5 days ahead of Padre.

In spite of the fog, drier conditions have limited the growers need to apply more than one fungal treatment. With the rapid bloom progression growers are hoping that one treatment will have enough efficacy to get them through bloom.


With less than an hour to go before the doors open at Aubergine restaurant in Carmel, executive chef Justin Cogley is scrabbling over the rocks at the northernmost end of Carmel beach, scanning the surf for mermaid’s hair.

Just when he’s about to run out of sunlight, he spots some of the crimson, spaghetti-like seaweed waving in a tide pool and pulls up a triumphant fistful.

Cogley, 36, forages from the sea several times a week for his award-winning menu at Aubergine, taking a hyperlocal approach to celebrating the tastes of Monterey Bay.


By By Lisa Crawford Watson, Edible Magazine, Spring 2015

When executive pastry chef Ron Mendoza first went to work at Aubergine restaurant in L’Auberge Carmel, he says that the boutique hotel was importing hard candies from Italy for the guestrooms. Mendoza suggested soft, smooth, buttery caramels instead, and said he would make them by hand.

The Most Romantic Old-World Hideaway in Northern California: L'Auberge Carmel

By Ann Abel,, March 21, 2013

Built in 1929, the 20-room L’Auberge Carmel evokes old Europe in a way that few American hotels do. Stepping into the central brick courtyard, I found myself wondering if I was still in California or had somehow been teleported to the charming Austrian inn—a fellow Relais & Châteaux member—I’d visited last year. (The hotel in Carmel was actually modeled on a hotel in Prague.) All the Continental hallmarks were there: tiered fountains, shaded café tables, wrought-iron banisters, and flower-filled window boxes hanging from the three-story wood-and-stucco building.

L'Auberge Carmel: A Captivating Inn

February 2015 Hideaway Report, Andrew Harper

L’Auberge Carmel is a fetching stucco-clad inn of 20 guest rooms arrayed around an intimate tile courtyard. The property is located at the western edge of town four blocks from the beach, and was its first apartment building. A local entrepreneur named Allen Knight, who would later become mayor during the 1940s, was inspired by a visit to Prague to commission an Old World Czech-style structure on his family’s property on Monte Verde Street. In 1929, The Carmel Pine Cone noted approvingly of the new Sundial Court that “the architecture is European, probably more Bohemian than of any other national type, and fits in well with Carmel’s general scheme.”

View All L'Auberge Carmel & Aubergine Press

Cantinetta Luca
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A Brief And Opinionated Guide To Monterey County, Carmel, And Big Sur, California

By Ann Abel,, March 18, 2013

A longtime local favorite on one of Carmel’s main drags, Luca is especially popular for its house-made and artisan salume, house-made pasta, and bistecca alla fiorentina for two, as well as a convivial vibe and lively late-night scene.

Carmel and Monterey make their mark on fine dining

By Michael Bauer, SF Chronicle, September 18, 2011

Opened in 2006, Cantinetta Luca quickly became the best place to go for casual, well-prepared Italian-inspired food. Chef Jason Balestrieri offers all the right things - burrata cheese ($9), arancini ($6), excellent pizza ($13-$16), house-made pastas and beautifully roasted meats and fish ($22-$29).

One of the chef's main loves is salumi. In fact, beside the open kitchen he has a salumi room, which led to his next big idea.

In August, the restaurant expanded next door with Salumeria Luca, a takeout deli and bakery. As with the restaurant, the offerings change seasonally, but now Balestrieri has a venue to sell his prosciutto, house-made cheeses and other handiwork. The restaurant also offers grilled panini and other items that can be taken away for a picnic.

In addition, you can buy pizza dough, olive oils, pasta sauce and pastas, and even some hand-cut steaks.

Rethink Italian at Cantinetta Luca

By Mike Hale, Monterey Herald, May 5, 2015

My dream places me inside a brick-walled wine cellar, or cantinetta, fashioned into an upscale trattoria, where I’m happily sipping Barolo from a globed glass. Torpedoes of cured meat hang from the ceiling in a glass-enclosed aging room, table vases bloom with elegant breadstick stems and we snack on warmed, fat Sicilian olives. I’m in full view of the kitchen’s heart, the 700-degree, wood-fired oven, where three black-hatted, squatty men with no arm hair perform a balletic ritual near the narrow opening that releases vapors of heat and wisps of wood smoke.

Feeling Cured: Salumeria Luca unfurls an impressive assemblage of Italian charcuterie, sandwiches and other treats

By Ulia Zettie, MC Weekly, December 22, 2011

The first I heard of Salumeria Luca was from a friend who bought her father a salami sandwich for his birthday. He promptly reported that it transported him back to his native Italy with the first bite. I knew with similar immediacy that I had to compare Luca against the high salumeria standards I developed tasting my way through Rome.

Traditionally a salumeria is more than a butcher shop. It’s an Italian deli that carries fine, artisanal charcuterie like prosciutto, salami, bologna, mortadella and beef bresaola. Carmel recently gained its only traditional Italian salumeria when Luca opened right next door to its sister Italian restaurant Cantinetta Luca on Dolores Avenue, where riches like imported Italian salume, Chef Jason Balestrieri’s house made sausages and cheeses, carefully curated wines, fresh pasta, fresh baked bread and shelves full of Italian grandmother’s favorite pantry items reside.

Destinations: Carmel-by-the-Sea

By Milla Sukonik, Caviar Affair, Winter 2014

Stumbling into this special find on Dolores Street brings you right back to the best secret family-style restaurants in Rome. Locals and visors enjoy delicious pizza, baked in an authentic, Italian, no gas, wood-burning pizza oven. Do not miss the salume and fresh handmade pasta. Simple and rustic at its best.

Blue Diamond Almonds Bloom Report – February 13, 2017

Cooler weather over the weekend slowed the progression of bloom throughout the state. The early blooming Sonora variety has a small number of flowers opened in a scattering of orchards. Nonpareil and its California-type pollinizers should have flowers beginning to open in the coming days. Most buds in these varieties have small amounts of petal showing through the sepals, which is a sign that full flowers are not far off. The Carmel variety is a day or two behind Nonpareil with very few dormant buds remaining. The late blooming Butte and Padre have begun to break dormancy and their buds are beginning to swell.

Storms from the past week have caused flooding in low land areas around the Sacramento River. To date, very few almond orchards have sustained damage throughout the state due to flooding. Rain tapered off on Friday afternoon giving way to sunshine and breezy weather on Saturday. Sunny skies and calm winds were reported throughout the state on Sunday. High temperatures over the weekend reached the low 60s and overnight lows fell to the upper 30s and low 40s. Although the weather allowed bees to be out Saturday afternoon and all of Sunday, there were very few flowers to pollinate.

Carmel Variety in Modesto

Growers are busily preparing their sprayers to apply fungicide treatments prior to the next predicted storm. Some orchards on heavy ground will need to apply their treatments by air as the ground is too muddy for tractors to get into the orchards. Ground treatments have begun on soil that has dried out enough for tractors to drive on. Beekeepers are racing to get the remainder of their hives placed in orchards, as another storm is anticipated to arrive by the middle of this week.

Mardi Gras goals content report

I think we were all taken by surprise when Storm8 dropped a Mardi Gras update upon us on Monday, making it the first ever Monday update in Restaurant Story. Not only that, it came with goals, and here we will peruse the content exclusively available via the quest.

Firstly some thoughts on the structure of the goals is necessary. There was a new slant on the so-called 'sidesteps' in this event, with them appearing right from the start. So with two separate goals on the go at the outset we had plenty to be getting on with. Although the main strand kicked off with a basic one tap effort which wasn't really necessary. Not that I'm really complaining - it just seemed a little surplus to requirements.

Then later in the goals came two steps involving variants of the Basic Oven. In truth I can't be sure, but this may be the first case of an existing recipe being asked for within a quest. To me this is fantastic, particularly in a smaller-scale goal set with just the one new appliance. I'm constantly calling for some originality in the goals, and the gamemakers have delivered that here by utilising some existing dishes.

Step 1 of the Mardi Gras goals

Not only that, they've made use of topical recipes related to the theme. Both the Jambalaya and Gumbo were released a couple of years ago in a Mardi Gras theme, and it's great to see them implemented in this setting despite so much time having passed. And just to cap things, they are each beastly when it comes to the statistics. We've grown to accept that goal foods are frankly useless on the numbers front, but these two recipes are pure quality. Indeed the Gumbo has a slot on the Recipe Hall of Fame as the leading scorer among 7 hour dishes while the Jambalaya gets an honourable mention under the 4 hour category.

So some sweet income with regards to both coins and XP is assured from that Basic Oven pair, but what of the three candidates on the Mardi Gras Oven? Well first of all the new cooker requires 6 Screws, 6 Purple Knobs and 7 Masks to build, with the latter being a new part.


It seems that the quantity of new parts needed is creeping up. This is the second time of late that seven of a new part has been required, with the Cabin Oven having the audacity to ask for this with two new parts in January. I'm fairly easy on this - yes it tends to make progression that bit slower, but I'm quite happy to face something of a challenge. The goals in Restaurant Story have been so easy for so long that a little peril wouldn't hurt!

Right, let's have a look at the three recipes which can be found on the Mardi Gras Oven:

Mardi Gras Oven recipes

King Cake is a traditional Mardi Gras delicacy, with coloured sugar giving it its distinct appearance. The Big Easy Beignets are also a mainstay of New Orleans, while you can also expect to see plenty of crawfish dishes in the area. It's good to see Storm8 picking and designing some foods which are specific to Mardi Gras. Often we get recipes which are questionable in terms of their link to the theme of the week, but in this case that couldn't be further from the truth.

As much as I appreciate these dishes, I suspect I'm about to offer some criticism after a glance through the ratings for this trio:

King Cake
Profit XP gain Portions Profit per plate Availability Rating
5 2 3 8 5 4.0

Big Easy Beignets
Profit XP gain Portions Profit per plate Availability Rating
2 3 3 7 5 3.2

Cajun Crawfish
Profit XP gain Portions Profit per plate Availability Rating
2 4 2 10 5 3.6

As usual the prevalence of orange and yellow tells its own story. The King Cake does at least manage a score of five for profit, but its 540 coins is still way off the duration leader - the Portabello Mushroom (Basic Grill) gives 1,000 coins profit for a batch.

Not for the first time (nor the last I'm sure) there is repetition of stats at play with these three. In duration order they have eight, ten and three compatriots respectively with absolutely identical numbers, which makes any further analysis largely pointless.

Therefore we'll move along to the two floor decorations which are unlocked via the goals. The first you'll come across is the Mardi Gras Feathers which rather strangely loses its padlock early doors through one of the sidesteps yet does not need to be bought until the final goal. Regardless this is a pretty little piece which combines greens, oranges and purple in what almost looks like a flowery decoration. This will certainly make for a nice filler in a corner.

For a floor-filling prize you'll need to wait until you complete the quest, where the Queen of Mardi Gras is waiting to greet you. A 3x3 item, she is a spectacular and vibrant float. You've got a gleaming crown and staff being held by the Queen and fresh flowers sprinkled all over. It's a prize perfect for Mardi Gras, and this is only furthered by the King of Mardi Gras.

Also added in Monday's update but buyable right from the off, the King follows exactly the same format as the Queen, meaning you can bring the two together terrifically. I'd like to see some more cases of two or even three part prizes which require the entire quest's completion before you can use them to full effect.

That's it all covered, but a quick word should be dedicated to the King of Mardi Gras, which originally needed to be bought twice in the final step of the goals. Given the 28,000 coins outlay this was not met with much enthusiasm on the Storm8 Forum, and so following a number of complaints the gamemakers adjusted the task to require only the one float to be purchased, and informed players that anyone who had snapped up two and wanted a refund could get one. It's nice to see the players being listened to, particularly since Storm8 do not have a great track record with regards to this.

I've rather overlooked the close proximity of the update to Mardi Gras (which was the following day) mostly because I discussed this in the update post but also because the difficult circumstances at Storm8 have likely had a role.

Apart from this it's all very rosy when it comes to my breakdown of this goal set. The theme was well executed, the slight alteration to the goal structure was welcomed, the use of existing recipes was refreshing and the adjustment made following player feedback was appreciated. I suspect that the mood is not all that positive at Storm8 Studios right now, so I'd like to take the opportunity to thank the game's developers for putting together an impressive update - good job folks!

Game update: 14/03/17

We're not finished yet people! In an unexpected move, the gamemakers have provided us with a Tuesday update, one of the very few ever in Restaurant Story. Technically speaking it's not your typical update since there's no completely new content, but given the current situation I'm more than happy to give it the full bells and whistles treatment!

Notification for St Patrick's Day 2017 sale

So with St Patrick's Day this coming Friday, Storm8 have provided a special sale of Irish themed content from yesteryear. Since there have only previously been three St Patrick's Day themed updates, the array of decor on offer is less mouthwatering than we've had in recent sales, but I know that I personally am not worrying about that.

Here is the complete selection of 17 deals (with discounts reaching as high as half price) lasting for six days:

St Patrick's Day 2017 sale items

The only category not represented is flooring, and that's because we've never had an Irish themed tile.

You can kind of make out two distinct themes that have featured in the past, those being rainbows and shamrocks. Both are well represented here, and I suspect the rainbow style will be particularly well received by the players as the Rainbow Table and Rainbow Chair have been clamoured for on plenty of occasions.

This sale has certainly come out of the blue (or maybe out of the green?!) Our last update of any description was the Mardi Gras goals effort which arrived 15 days ago. The complete silence since then had resulted in concerns for the game's future growing with every passing day, but now we have some confirmation of something at least - Storm8 are not finished with Restaurant Story, at least not yet.

If Restaurant Story had been chosen to receive the chop following Storm8's lay-offs, we certainly wouldn't be seeing a re-release. Of course it's possible that no decisions on the future of the various games in the Storm8 fleet have been taken yet, but I like to be optimistic, and this sale does bode well.

Despite all of this positivity, there is the caveat that this is a re-release rather than a full-on update with brand new stuff. If that's all we get from now on then there will be plenty of frustration in the medium and long term. However I'm just pleased to see anything at this rocky time!

Back to the content in this sale then, and the Shamrock Oven makes an appearance. This cooker is a constructible appliance requiring 6 Shamrocks and 6 Gears. At the time of writing the Shamrock isn't actually available in the gift list so can only be obtained by sending out requests. That's a slight source of annoyance, but not something to get too worked up about, not least because the game's developers will probably add it before long.

It's worth me pointing out that there are three recipes on the Shamrock Oven, and they are not particularly strong on the ratings front. Since they are not new dishes I won't get deep on the numbers, but you can find all the details in my recipe list.

In addition, the Egg Salad Sandwich has been added to the front of the Basic Stove. The implication here is that this dish (which was originally released in a St Patrick's Day themed update in 2012) has been put back into the game for a limited time. However I have my doubts - it was brought back in 2014 and according to my records was still available to cook right up to today. Could well be an administrative blunder on my part though!

Also among the deals is the Lucky Chest, available at 50% off. It was included in the titanic Black Friday sale in November, but nevertheless it's nice to see this crate which has not spent all that much time in the market overall getting some airtime. Just in case you're wondering what's inside, here's the image for the box that is published on the Storm8 Forum:

  • Leprechaun House
  • Irish Band
  • Irish Dancers
  • Hug Me, I'm Irish
  • Irish Welcome
  • Pot of Gold
  • Irish Terrier
  • Lucky Lamp
  • Irish Treats

So Tuesday has become the new update day. Well, at least until the next update! It seems that there is no rhyme or reason at present which given the turmoil currently ongoing at Storm8 Towers is somewhat expected. We're all on tenterhooks now waiting for what's next, but we've got the luck of the Irish on our side, so things are looking up!

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Bennett, Tina mourns the loss of Elizabeth (Libby) Bennett, Esq.


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Dinner at Tavern on 2

The term gastropub, a combination of the words gastronomy and pub, refers to a bar and restaurant serving high-end food. Belmont Shore finally got on the gastropub bandwagon with the opening of Tavern on 2. Located on Second St., in the former space occupied by La Creperie, Tavern on 2 serves a good selection of craft beers and wines as well as a variety of starters, sandwiches and burgers. Starting next weekend, it will serve breakfast.

FSCC President February Board Report

Many of our sports teams and activities have begun to participate in competitions this semester.
We continue to practice mitigation procedures which include wearing a mask, maintaining a 6 feet distance when possible, minimizing the number of people at events, and other measures to
help prevent the spread of COVID-19 at our events.

We no longer print programs of the events however, athletic virtual programs will be available at the games via QR code scan. The QR
codes will be available on our website and at the games.

Fort Scott Community College Athletic Department Attendance Policy

Beginning February 6, 2021 Fort Scott Community College will allow spectators to attend athletic events up to 25% fan seating capacity. This decision shall be reviewed March 1, 2021, at
which time the capacity limit may be increased, decreased, or remain steady.

Below are the capacity requirements:
• Indoor Sports: 25% fan seating capacity maximum
• Basketball – Two fans per FSCC student-athlete will be allowed on pass list. FSCC students will be allowed to attend up to the 25% capacity of the arena.
Total fan attendance not to exceed 62 total fans. No visiting team fans will be allowed.
• Volleyball – Three fans per FSCC student-athletes will be allowed on pass list. FSCC students will be allowed to attend up to the 25% capacity of the arena.
Total fan attendance not to exceed 93 total fans. No visiting team fans will be allowed.
• FSCC student-athletes are required to submit names on pass list 48 hours ahead of game time. FSCC students must present student ID in order to attend the games.
• Outdoor Sports: 25% fan seating capacity maximum where seating is clearly designated.
For those venues or areas without clearly designated seating, fans must remain socially distanced.
• No visiting fans will be allowed at FSCC outdoor events
All fans must wear masks for both indoor and outdoor venues.
• There shall be no concessions allowed
No outside food or drinks allowed.
Every effort will be made to ensure a 6-ft area marked off separating the teams and participants from the spectators.

Data Book
The Kansas Board of Regents 2021 Community College Data Book was recently released. The Data Book includes information concerning the 19 KS community colleges and breaks-out each
college specifically. Sections 1-4 of the Data Book give cumulative information for all KS community colleges concerning finance, tuition & fees, students, and faculty & staff. The last section addresses individual institutional profiles. There is a lot of good information in the data book that allows us to take a granular look at some of our 55 numbers.

Diversity, Equity, and Inclusion (DEI) Task Force

Fort Scott Community College Head Men’s Basketball Coach Michael Cook has been chosen as a NJCAA Equity, Diversity and Inclusion Region Ambassador.
According to the NJCAA, “Ambassadors will develop a working framework to form EDI Region Committees and led their respective regions in EDI initiatives. Region Ambassadors will fill an especially important role the Region EDI Committees will play on a regional and national level.

Intentional focus will be to educate, empower, and engage our student-athletes, coaches, and athletic directors.”
Cook is currently the Chairperson of the Equity, Diversity and Inclusion at Fort Scott Community College. He has been Head Men’s Basketball Coach for 13 years and also teaches several classes.

Bridge the Gap
The DEI Task force partnered with the FSCC TRIO program and local law enforcement on a Bridging the Gap project that encourages interaction between our students, Fort Scott Police
Department, and Bourbon County Sheriff’s Department. Personnel from both the Fort Scott Police and Bourbon County Sheriff’s Department are attending weight training with students (at
5:00 a.m.) as one of the Bridge the Gap activities.

Fort Scott Community College Head Baseball Coach John Hill III picked up his 400th career, beating Cloud Community College 2-1 in a three game series. Hill grabbed his 400th career victory Friday, Feb. 5 with 9-7 victory over Cloud. Hill is the career leader in wins at Fort Scott Community College. The Greyhounds beat Cloud 5-4 Thursday in the home, season and series opener. Greyhound baseball hosts a four-game series with Iowa Lakes Community College Friday, Feb. 12 and Saturday, Feb. 13 in Fort Scott.

After becoming the career leader in wins last season, surpassing Hall of Fame Coach Bob Eshelbrenner with 142 wins, Fort Scott Community College Head Men’s Basketball Coach Michael Cook entered the 2021 season with 148 wins. He picked up his 150th victory with a126-73 decision over Bethel JV on Jan. 30, 2021.
Cook’s victory total now sits at 151 as the Greyhounds defeated Craig Tyson Prep 103-67 Saturday, Feb. 6. Fort Scott basketball is 3-2 on the season and faces St. Louis Community
College Wednesday, Feb. 10 at 3 p.m. The Greyhounds host Baker University JV Friday, Feb. 12 at 7 p.m.

Washburn University Meet: Kailah Gilmore started the meet by winning the long jump & punching her ticket to nationals with a jump of 18𔃻”. This jump was a school record and NJCAA leading mark. Gilmore also finished 5th in the 60m final.
Trinity Sinegal places 2nd in the 60m & 3rd in the 200m. Punches her ticket to nationals in the 60m with a time of 7.72. She set two new school records in the 60m & 200m. Sinegal is now sitting 4th in the NJCAA for the 60m. Sinegal also finished 6th in the long jump.
Russell Mitchell breaks his own school record in the 60m Hurdles with time of a 8.20. Placing him 5th in the NJCAA.
Damazvia Dames wins the TJ with a jump of 36𔃿″. Dames set a new school record & punches her ticket to nationals! Placing her 4th in the NJCAA in the triple jump. Dames also finished 8th in the long jump.
The women’s 4x400m relay finished 4th while setting a new school record of 4:11.78. This relay included Rachel Booker, Jayda Jones, Kentayshija Pruitt, and Jada Sneed. Jordan Collins was the meet champion in the 200m with a time of 22.23.
Angelica Bernal set a new school record in the 800m with a time of 2:36.22

Meats Judging
Our meats team has been doing an outstanding job and was high team overall at their last two National Contests.
Lone Star Classic Results
High Team Overall
1st Beef Judging
1st Overall Beef
1st Pork Judging
1st Questions
2nd in Beef Grading
Sierra Graham:
High Individual Overall
High Individual Overall Beef (Judging and Grading)
2nd in Questions
3rd in Pork Judging
Cord Dodson:
Second High Individual Overall
Second High Individual Overall Beef (Judging and Grading)
2nd in Beef Judging
4th in Pork Judging
5th in Total Placings
Ethan Westerman:
2nd in Pork Judging
3rd in Questions
5th in Beef Grading
7th High Individual Overall
Lila Wood:
5th in Beef Judging
5th in Pork Judging
5th in Questions
8th High Individual Overall
Nick Hathaway:
2nd High Alternate
Reagan Kennon:
3rd High Alternate
Josie Parsons:
6th High Alternate
Livestock Judging Team
The team had a great trip north to South Dakota!
Sioux Empire Livestock Show Results
3rd high team overall
1st high team in sheep/goats
4th high team in cattle
6th high team in reasons
Individual Results
Logan Parker- 2nd high individual in sheep/goats
Chase DeVries- 6th high individual in sheep/goats

Esports wraps up season
Posted: Jan 05, 2021
Greyhounds in Playoffs
Madden 21 – William ‘Squilly’ Lewis – 5/3 record – #8 Overall
Super Smash Bros. Ultimate – Janus ‘Peregrine’ Belcuore – 6/2 record – #28 Overall
Regular Season Results
Overwatch Team – 3/5 record – #19 Overall
Valorant Team – 4/4 record – #15 Overall
Madden 21 – Garrett Peterson – 1/3/3 record – #32 Overall
Super Smash Bros. Ultimate – Ryan ‘Spycrab’ Hillman – 5/3 record – #35 Overall
Super Smash Bros. Ultimate – Dylan ‘GoodBoyDylan’ Graham – 5/3 record – #61 Overall
Super Smash Bros. Ultimate – Mark ‘Murikhi’ Adams – 2/6 record – #150 Overall
Super Smash Bros. Ultimate – Mackenzie ‘Lunar_Star45’ Peoples – 2/6 record – #151 Overall

Fort Scott Community College Ranks Among The Top Colleges In Kansas

Fort Scott Community College has been awarded top ranking status for Best Colleges in Kansas by Fort Scott Community College was listed among thousands of public institutions in the nation, and the comprehensive research guide is based on an assessment of 2,277 accredited colleges and universities. Each university is evaluated based on curriculum quality, graduation rate, reputation, and post-graduate employment.
The 2021 rankings are calculated through a unique scoring system which includes student engagement, potential return on investment and leading third party evaluations.
analyzed 192 schools, on a scale of 0 to 100, with only 48 making it to the final list. The methodology also uses an algorithm which collects and analyzes multiple rankings into one score
to easily compare each university.

To access the complete ranking, please visit:

Black History Month
Black History Month Tribute Panel Exhibit
The Gordon Parks Museum at Fort Scott Community College, is hosting “Tribute Panel Exhibit” to celebrate Black History Month. This consists of over 80 different posters, photos, and
information of the some of the great and important Black innovators and Leaders throughout history. The exhibit also features some inspiring and moving quotes on display each day by
different people.
The “Quote of the Day” provides a great opportunity to promote educational activities throughout the month to keep black history and diversity at the forefront along with encouraging
opportunities to learn more.
For more information about “Black History Month Tribute Panel Exhibit” contact the Gordon Parks Museum at 620-223-2700 ext 5850 or visit

Mayhew The Forgotten Cemetery Virtual Lunch and Learn Event
Fort Scott-The Gordon Parks Museum at Fort Scott Community College, hosted “Mayhew The Forgotten Cemetery” a presentation and discussion by Shirley Hurd and Ann Rawlins.
The presentation Explored almost 70 years of a predominantly African-American abandoned cemetery’s history in Fort Scott, KS brought back to life with displays of artifacts, research
notes, family history, maps, and aerial drone photos. The abandoned Mayhew Cemetery was active from about 1868 -1937. The Mayhew is located in Fort Scott, KS. There are no tombstones to mark the graves of at least 176 early Fort Scott and Bourbon County citizens
buried there.
A Mayhew Cemetery project fund has been established by both Shirley and Ann, in memory of the Mayhew Cemetery. The donations will be used to build a memorial stone with all the names
engraved and will be located for the public to view. Donations can be accepted by Landmark National Bank, 2300 S. Main St. Fort Scott, KS, 66071 or online via the Fort Scott Area
Chamber of Commerce website. For more information about the donation: Contact Ann Rawlins at the OFGS with any questions 620-223-3300 or [email protected]
Shirley Hurd and Ann Rawlins are both members, librarians, and researchers for the Old Fort Genealogy Society in Fort Scott, KS

Activities Update
• TRiO Event at Fort Cinema 2/18
• TRiO Self-Care Workshop 2/24
• Emporia State Campus Visit 2/24
• 8-Week Courses Start 3/1
• MSSU Campus Visit 3/9
• Spring Rodeo 3/12-3/14
• Aggie Days 3/26

Watch the video: ROTA. -Exhibitions (July 2022).


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