Going old school on Sunday funday #freestyle #logansquare (at Logan Square Art Fest)
Patrick Schaal’s latest post:
According to a new article recently completed by The Washington Post, changes have been proposed to the operations of the men’s Division I college soccer season. Currently, the program runs on the same schedule it has held for over fifty years. The season is jammed into just over three months in the fall, with very limited practices and exhibitions allowed in the spring.
However, the proposed changes would allow the number of official team days to increase from one hundred and thirty two to one hundred and forty four. The season would start in late August with training camps. Between mid-September and Thanksgiving, the teams would play two friendlies and thirteen matches. Winter break would fall from Thanksgiving until late February, during which time teams would be allowed to hold eight hour long training sessions. In late February, spring training camps would begin. By mid-March, the season would be in full swing once more, including nine more season matches, in addition to conferences and the NCAA tournament games.
The reasoning behind lengthening the season from three months in fall to an academic-year-long activity involves several issues. The Division I soccer competition structure is outdated; the format doesn’t match the structures set by youth and professional leagues which, in turn, does not prepare players to go forward in the sport. This becomes a factor, as the sport continues to grow in popularity in the United States with fewer players truly equipped to face off in an international competition due to lacking training practices. As a result, players of the sport often elect to skip college entirely in light of pursuing professional playing. To those who have designed the proposed changes, a college education is invaluable and, therefore, these moves must be made to present players with a reason to attend college and play in Division I; it allows players to not only expand their soccer experience, but their life experiences as well.
Fundamentally, the issue is a matter of time. In the current system, the season has too many matches on too short of a time period, resulting in injuries, substandard performance in the sport, as well as substandard academic performance. A less strict schedule would allow for less stress on the students and more focus on schooling.
from Patrick Schaal http://ift.tt/1vfaTAb
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I just wanted to comment on another restaurant in New York City because it’s such a great city. Located in Greenwich Village, one of my favorite neighborhoods in New York, is a restaurant called Toloache. As New York City is expanding off the island and into the Queens and Brooklyn (more and more people will claim they live in New York when they really live in a suburb), Greenwich Village still represents the old New York City that has a certain charm to it.
Anyway- Toloache is owned by the Chef, Julian Medina. He also owns Yerba Buena and Yerba Buena Perry. He’s been creating Latin food for over fifteen years, but refined. Julian was inspired by his father and grandfather’s cooking growing up in Mexico City. He trained professionally at Hacienda de Los Morales and Les Celebrites in Mexico City’s Hotel Nikko. There he learned fine dining and French cuisine. He was elevated quickly and in 1996 met Chef Richard Sandoval. Sandoval was charmed with Julian’s vision and energy and invited him to work in New York City. Under Julian, his restaurant, Maya earned two stars from the New York Times. At that time Maya was one of the two Mexican restaurants written up in The New York Times. Julian wanted to continue to expand his skills and attended the French Culinary Institute during the day and worked at Maya at night. He was awarded “Best Final Project” in his graduating class at the French Culinary Institute. I have yet to try this place but it is on my list for my next visit to New York.
Patrick Schaal’s latest blog post:
Northbrook is a dining-out desert, according to Jennifer Eisen. However, according to an article recently completed by Chicago Magazine, Eisen hopes to change that with the opening of her new restaurant. With the restaurant, she plans to create an establishment that introduces a traditional downtown date night setting to the Northbrook neighborhood.
To attempt to fulfill this type of environment, the restaurant, entitled House 406, is complete with dark walls and leather booths; the setting is serene and quiet—perfect for a peaceful date night. The menu—which has plenty of options in steaks and wines—is simple food done right.
When Eisen sat to design the menu with Eloin Amador, chef and co-owner of the establishment, they settled into her family’s vacation home in the 406 area code in the state of Montana; this is, of course, where the restaurant got its name. The name wasn’t the only item touched by Montana; the 406 area code had a distinct influence on the menu as well, producing a meat-heavy farm-to-table menu. However, Eisen is not naïve; she knows her audience very well and, as a result and as a means to please the health conscious Chicago scene, many options of fresh fish, veggie-friendly and gluten free dishes are provided as well.
The drink and dessert menus are very similar in the simplicity. Craft cocktails are available, with the maraschino cherries and the grenadine being made in-house by the crafters behind the bar. The wine list is also very diverse. For the dessert menu, there are a mere two simple options, one of which is chocolate semifreddo with Puppy Chow crust—a form of Chex snack mix coated with chocolate, peanut butter and powdered sugar.
House 406 has only recently opened for business. It is the first ownership endeavor for Eisen, who worked as the longtime assistant to chef Stephanie Izard. Eisen left her post at Izard’s service in April directly with the intention of opening her own establishment with chef and co-owner Eloin Amador.
from Patrick Schaal http://ift.tt/1smUt4c
Celebrating an end to a stressful week. #workhardplayhard #datenight #blessedlife #menumotif #tetecharcuterie (at TÊTE Charcuterie)
Who takes pics of their drinks?! #wedo #thatcouple #blackberrybasilmargarita #rickbayless (at Frontera Grill)
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