New Hartford police have publicly identified the person killed in a three-vehicle crash on State Route 5.

Police say Marcia Pritchard, 71, of Clark Mills, was seriously injured in the November 18 crash and was hospitalized for several days before she died.

The accident in the investigation is continuing, but so far police have released an outline of what they believe happened in the crash. At around 5:45 p.m. last Friday, officers said Pritchard was driving eastbound on Highway 5 and crossed the center line westbound. His vehicle collided head-on with a vehicle driven by 61-year-old Pamela Merriman of Rome, police said. The driver of a third vehicle, also traveling westbound, saw the crash but was unable to stop in time and struck the rear of Merriman’s vehicle.

Merriman and a passenger were treated for minor injuries. The driver of the third vehicle was not injured.

[AUTHOR’S NOTE:   This post is for informational purposes only. Any charges or accusations of wrongdoing mentioned in the article are only allegations and the reader is reminded that all persons are innocent until proven guilty in a court of law.]

[AUTHOR’S NOTE:   This post is for informational purposes only. Any charges or accusations of wrongdoing mentioned in the article are only allegations and the reader is reminded that all persons are innocent until proven guilty in a court of law.]

Miami’s latest slew of openings include Avra ​​Estiatorio’s first Florida outpost in Sunny Isles Beach, the grand opening of Habit Burger in Miami Gardens, and a new location for Sweet Melody.

Do you know of any openings that are not on our list? E-mail [email protected].

Avra Miami at Acqualina Estates

17945 Collins Ave, Sunny Isles Beach
786-807-7555
theavragroup.com

Greek restaurant Avra ​​Estiatorio has opened Avra ​​Miami at the Estates at Acqualina in Sunny Isles Beach, marking the brand’s fifth outpost after three locations in Manhattan and a fourth in Beverly Hills. Avra was inspired by the seaside tavernas that dot the Greek coastline. The menu offers iterations of fresh fish with familiar dishes such as branzino, red snapper, wild Dover sole and rarer Mediterranean gems like fagri and lithrini. Executive chef Jose David Diaz creates dishes unique to Avra ​​Miami, such as Dover sole meunière with Ossetra caviar. Customers can choose their fish on the open ice which features seasonal catches, an iconic part of the Avra ​​experience. The fish is cooked whole over charcoal, deboned and finished with Avra’s signature ladolemono sauce or cooked in salt. Diners can also enjoy it raw in carpaccio or ceviche. When it comes to spirits, Avra ​​offers a wide variety, including hard-to-find American whiskeys and Greek spirits like ouzo and mastiha. 5 p.m. to 11 p.m. Wednesday to Sunday.

The usual burger

18100 NW 57th Avenue, Miami Gardens
786-798-7588
habitburger.com

California-based Habit Burger — best known for its grilled-to-order burgers and sandwiches featuring three-tip steak, grilled chicken and sushi-grade albacore tuna cooked over an open flame — has opened a second outpost in Miami. -Dad. The fast-casual restaurant chain opened its first Florida location in Delray Beach in 2015, followed by Royal Palm Beach, Boca Raton, Miami, Pembroke Pines and Plantation. The new Miami Lakes restaurant offers dine-in, take-out, drive-thru, curbside pickup, and delivery available through the Habit Mobile app and online. Customers also have additional convenient ordering options with the brand’s new indoor self-service kiosks. A new location in Cutler Bay is on the way. 10:30 a.m. to 10 p.m. Monday through Sunday and drive-thru is open until 11 p.m. Friday and Saturday.

Sweet Melody Ice Cream Co.

3814 SW Eighth Street, Coral Gables
305-381-0597
sweetmelodyicecream.com

Have you ever tasted Sweet Melody’s famous “Kooki Monster”, a blue vanilla concoction loaded with chewy homemade chocolate chip cookies and tons of Oreos? If not, prepare to indulge your sweet tooth at the Miami-born ice cream company’s new Coral Gables outpost joining the brand’s first Miami location dubbed “La Ventanita.” Sweet Melody’s story began when owner Mike Romeu bought a $50 ice cream. maker at Brandsmart in 2014. He went untouched for a year and a half before he unexpectedly lost his job and began experimenting with it as a way to keep himself busy. Today, the shop is loved for its creative and whimsical flavors, each telling its own “story” – one pint at a time. Try “Bo & Jo’s Guava Cream Cheese”, an ode to Romeu’s childhood, a classic Cuban combo of cheesecake and swirls of guava marmalade to amp up the sweet fruit flavor. Or “Abuela’s Flan,” inspired by her grandmother’s signature caramel and fluffy dessert. . From 3 p.m. to 11 p.m. on Friday, from noon to 11 p.m. on Saturday and from noon to 10 p.m. on Sunday.

yellow yellow

2864 N. University Drive, Coral Springs
954-688-9862
yellowyellow.com

A new breakfast and lunch concept based in South Florida is now open at the Walk at University in Coral Springs. Marking the brand’s first location, Yellow Yolk is a pop-art themed restaurant that offers quintessential dinner-style hearty breakfast and lunch fare. Breakfast options include dinner-sized waffles with hot syrup, triple pancakes, classic eggs Benedict, and assorted vegetable and meat omelettes. Don’t miss Yellow Yolk’s Avocado Toast: Ripe avocado sliced ​​and stacked on walnut-raisin toast with two poached eggs. Daily homemade soups, fresh chicken sandwich combos, the house burger and hearty chopped salads top the lunch list. 7:30 a.m. to 2:30 p.m. daily.

I love building models. I made cars, military vehicles, planes, dinosaurs and even replicas of famous firearms, back when they allowed the sale of these types of models. How did my interest in model building come about? Recreation Lobby.

I spent part of my childhood in Oklahoma City and Tulsa, Oklahoma. From 1976 to 1984, when I was 7-15 years old. Hobby Lobby was founded in Oklahoma City in 1975, and the original store was my favorite place in the world. My mom used to take us out on Saturday afternoons, and we’d wander the aisles looking for the latest Star Wars arts and crafts, or a nice painting for our house.

When I returned to Waterbury in 1984 I was so disappointed there was no Hobby Lobby here. The model selection from K-Mart, Bradlee’s and Caldor was nil compared to Hobby Lobby, even Childs World and Toys R Us, their model sections and arts and crafts departments were relegated to one aisle.

There have been arts and crafts stores that have come together over the years, like Hobby Town in New Milford, but it took Connecticut decades to finally land a Hobby Lobby.

Almost 5 years ago, Hobby Lobby opened its first Connecticut location on Farmington Ave in Bristol. I was there opening weekend and remember dropping almost $150 on the models. It’s funny, Hobby Lobby stores have such a distinct smell, like your parents’ potpourri, mixed with hints of wool and paint. Since then, Hobby Lobby has opened stores in East Haven, Milford and Manchester, Connecticut and Poughkeepsie.

Hey Hobby Lobby, Danbury needs one of you. It takes almost an hour from here to get to any of your stores. We have a very nice open sales area. Isn’t it time?

Where to get a takeaway turkey dinner in Greater Danbury…

Nardelli’s In Waterbury Voted Connecticut’s Best Fast Food Restaurant

MANAMA: It’s hard to believe that someone could be as talented as a chef as an artist. But the famous French chef Yann Bernard Lejard proves that it is possible.

Lejard, the director of cuisine, food and beverage at The Ritz-Carlton Bahrain not only creates eye-catching presentations for his meals, but he also decorates his plates with edible artwork. Yes, edible paints.

Lejard’s abstract art is often compared to that of Pablo Picasso and Jackson Pollock, among others. His cooking career first took off in his homeland has so far taken him to more than 20 countries including Singapore, China, Mexico, Netherlands, India, USA, Ireland and Spain. He has worked in Michelin starred restaurants and many luxury hotels. He was also a finalist for the prestigious Taittinger Swiss Culinary Grand Prix in 2003.

“I started from the worst restaurant you could imagine in the south of France, where they put the fish straight in the fryer for tourists, and went to the best restaurants in Europe,” he said. at Arab News.

Despite his success as a chef, however, Lejard grew frustrated that he had to put aside his love of art for the sake of his cooking career.

“I wasn’t happy,” he says. “Even though I love food — it’s my passion to understand the ingredients, the sauce, the authenticity — I realized that, for me, cooking was not enough. My life was not that. My life was over. I was looking for an answer, because it was very boring.

This boredom was alleviated by his move to the Middle East. His first stop was Saudi Arabia, as executive chef at award-winning restaurant Glow, where he became the Kingdom’s first chef to be ranked by UK food publication FOUR Magazine.

“When I came to Saudi Arabia, I changed my way of thinking,” he says. “I found a kind of peace in the Middle East. I felt I had to try to erase everything I had learned.

He continues: “I was guided by a way of working, so I decided to delete everything. It was a long process, but I started to find pleasure in working. I found a purpose. The Middle East opened me up to different cultures.

He moved to Bahrain in 2014. “I found the place I was really looking for. Ritz-Carlton is a brand I really associate with. I feel very committed and very loyal,” he explains.

Here, Lejard offers some cooking tips and discusses the importance of resilience.

Q: When you started, what was the most common mistake you made?

A: Don’t listen. And I was in very good places where I should have listened, because I was in front of very important professionals. In many restaurants, I would work one, two or three days and then move on to another because I was unhappy with the way they worked. But, it was in my head. It took me so many years to find my conception of the kitchen. I need to have very strong and professional people around me to be able to work. I’m always thinking about different ways of doing things. I want to do what others don’t.

Q: What’s your best advice for home chefs?

A: Be resilient. Never give up.

Q: What is the secret to a successful restaurant?

A: The most important thing is that you have to touch the emotion. You need your guests to feel good, to feel at ease. They need to feel genuine care.

Q: What is your favorite dish if you need to cook something quickly?

A: I have a very strict diet. I am almost a vegetarian. So I would say tomato with olive oil, soy sauce and coriander.

Q: What is the most difficult dish to succeed?

A: Simplicity is difficult. In every dish, there is a trick. In every dish there is a specific way to do it and there is the love and the emotions that you put into it. Everyone can have the same recipe, but not everyone will have the same end result. I can’t make ratatouille like my grandmother. It is the food that warms your heart and reminds you of your childhood.

Q: As a boss, are you disciplinary? Or are you more laid back?

A: I understood, after many years, that alone you are nothing. You need people around you. I try as much as possible not to play with the emotions of the people around me. Even though I do it sometimes, I see that I made a mistake. I like to have a calm working atmosphere where everyone respects each other.

Q: When you go out to eat, do you ever criticize the food?

A: Absolutely not. I’m very cool when I’m not working. (Obviously) I don’t want to be disappointed. But I don’t like to judge.

Q: What customer request or behavior frustrates you the most?

It’s all about emotions. Something I don’t like is if someone hurts my emotions. I’m very sensitive, but I’m working on it. Before, I cared a lot about quality feedback and mistakes. In the kitchen, you have to be extremely consistent. When you cook with passion, you put a part of yourself into it. A mistake can happen, and it can hurt my feelings and my emotions. Now I’m moving forward.

Catering news

Brooklyn Street Local Reopens: A popular Corktown breakfast and lunch destination, Brooklyn Street Local reopened for regular service this week, bringing back poutine, quiche and other popular dishes. Instead of table service, the restaurant uses QR codes and counter service in an effort to streamline operations. Open for breakfast and lunch from Wednesday to Sunday. 1266 Michigan, Detroit. (313) 262-6547. Brooklynstreetlocal.square.site.

Basan opens next week: A long-awaited downtown Detroit restaurant from the team behind Gray Ghost, Bashan will open Tuesday with food and drink. One of the highlights of the 77-seat restaurant is an open kitchen with a large red robata grill for open-fire cooking. Open for dinner daily from Tuesday. 2703 Park, Detroit. Basandetroit.com.

The Mad Nice will open soon: Blending “modern Italian specialties with a chill California vibe,” Mad Nice is set to open next month in the Cass Corridor. From Heirloom Hospitality Group (Townhouse, Prime + Proper), Mad Nice is a 10,500 square foot restaurant and retail space, as well as a full coffee bar. The chef and partner is former Otus Supply chef Myles McVay. Before the pandemic, the space was set up to be an Italian restaurant called Sauce from the same group. Once open, Mad Nice will serve lunch from Tuesday to Sunday. and dinner every night. 4120 Second, Detroit. madnicedetroit.com.

You may hate yourself in the morning, but if you’re in the mood for a morbid, completely anti-PC prank on the need to greed, the new comedy The domain maybe right up your alley.

Frankly, if you’re familiar with the work of its writer/director Dean Craig, the British filmmaker best known for the English and American remake versions of the over-the-top farce Died at funeral, as well as his directorial debut Love Wedding Rehearsal, you will know what awaits you. Subtle comic wit and three-dimensional human beings are not his specialty. Neither does restraint. The domain, shot in New Orleans, won’t disappoint, and in fact its penchant for completely politically incorrect situations and comedy is – so sue me – something of a tonic in the increasingly obsessed with awakening in which we find ourselves. He has, as an advertising line for the dark farce of the 1960s The loved one (who had being an inspiration for Craig’s comedic brand) says, “There’s something that shocks everyone”. So I burst out laughing. Still, sue me.

What gave me hope here was the great cast that Craig was able to put together. You think if Toni Collette, Anna Faris, David Duchovny, Rosemarie DeWittRon Livingston, and above everything, the irresistible Kathleen Turner in a killer comic book turn as the insufferable dying aunt who perhaps holds all the cards here, there must be some redeemable value to it all. Basically, it’s just a hoot watching them all swing for the fences and score laughs at everyone’s expense.

The premise is not very original. movies like Dad is dying: who has the will? I’ve operated this stuff before, but Craig goes bankrupt, not afraid to prove that too much is never too.

Macey (Collette) and his younger sister Savanna (Faris) are at their wit’s end when their low-end restaurant is on the verge of bankruptcy, the banks won’t lend them money, and their dream business is at a standstill. When they learn that their not-so-loved and mostly ignored but very wealthy Aunt Hilda (Turner) is on her deathbed, Savanna plans to enlist Macey in a scheme to go by her side and jockey for her money. It means going into the will significantly enough to save their restaurant. Macey is reluctant, but desperate times call for desperate measures, so they set off to visit Hilda at her imposing mansion. It turns out, however, that their cousins, Beatrice (DeWitt) and the useless, weak light bulb Richard (Duchovny), aka the family Tail, are also on the case already, for themselves in this dysfunctional family. Beatrice has dragged her docile and weak husband, James (Livingston) with her, and turns to gentleness to convince Hilda that she is his beloved niece, and always has been even though she is a very recent conversion. Richard has at least been the only cousin to keep in touch with his “favorite aunt”, not a smart guy but smart enough to know that loyalty could benefit her when she kicks the bucket.

The fun here is watching them all go head-to-head in rough fashion. Macey and Savanna even kidnap Hilda in order to force a reunion with their mother, forever estranged from her sister, because they think it might benefit their cause – it ends in disaster. On top of that, Richard has always had a crush on Macey, even though they are related, always making moves with her. “Did you know there are entire porn sites dedicated just to cousin fucking?” he asks.

During a family dinner in which they all jockey for Hilda’s attention, Beatrice presents her with a lovingly compiled scrapbook of her life, and as she skims through it, he points out that high school student, Bill Dunther, could have been the love of her. life, but it was he who fled. She laments that she will never have sex again. The light bulbs go out and Savanna comes up with the idea of ​​finding Bill (a play by Danny Vinson), only to find him living in a just-released halfway house for prisoners, in his case serving jail time for his penchant for expose himself to anyone he sees. Nevertheless, they convince him to come visit Hilda before she passes away, but the plan quickly spirals out of control when Hilda and Bill unexpectedly announce wedding plans almost immediately after the meeting, meaning it would be Invoice who becomes the primary beneficiary of his will. Oy. Now with someone in common for stop, the desperate parents unite for what becomes one, and only one, of the film’s most deliciously tasteless sequences. It may not be on the same level as the greed comedy masterpiece, 1963 It’s a mad mad mad mad world, but it will be fine.

Turner, with comedic primo timing, steals every scene she’s in, as you’d expect. Faris puts her sitcom chops to good use, as the ever-welcome Collette gets to play her mostly straight. Duchovny seems to be having as much fun as possible, De Witt is great fun, even when she goes so far as to prostitute her hapless husband to give Hilda one last sexual experience. Kelly Monterrose Mejia (so funny in last season Calm your enthusiasm as an aspiring actress with no talent) is cast perfectly as Macey and Savanna’s younger brother who is called into service to save their plan. Gichi Gamba and Patricia French also show up in small but memorable roles along the way.

The producers are Marc Goldberg, Sarah Gabriel, Sarah Jessica Parker and Alison Benson. The production from Signature Entertainment and Capstone Studios opens in theaters today.

You’ve been warned, but if you want a few giggles, you could do worse.

After richmond stories

Nope stories could be found

Some cities are partly defined by their indigenous cuisines. While sometimes stereotypical, there’s no debating the value of a hot slice of New York-style pizza in the Big Apple, a piece of deep-dish in Chicago, or a greasy cheesesteak topped with Cheez Whiz in Philadelphia. And while these dishes are unique and delicious, one could argue that none quite reach the culinary heights of Cincinnati-style chili.

Love it or hate it, the local delicacy has long been a part of Queen City culture and in fact celebrates its 100th anniversary on October 24, 2022.

To commemorate the centennial, the Cincinnati and Hamilton County Public Library gathers local chili parlor owners for a photo at the site of the original Empress Chili — now home to the library at downtown Ninth and Vine Streets — city ​​- where Cincinnati-style chili was first served. in 1922.

Named after a nearby burlesque theater (the Empress), Empress Chili was invented by Greek immigrants Tom and John Kiradjieff. The duo used Mediterranean-inspired spices to create a meat sauce originally used to top hot dogs sold from a cart. The beef-based sauce, with hints of cinnamon and chocolate, eventually became the key ingredient for 3-Way – a plate of pasta topped with chili, an unnecessary amount of grated cheddar cheese and a side of oyster crackers. .

Another Greek immigrant, Nicholas Lambrinides, a former employee of the empress, started Skyline Chile in 1949, turning it into a regional channel operating in four states (including Florida, for some reason).

Its main competitor in the local chili chain wars, Gold Star, was founded in 1965 by the four Jordanian Daoud brothers using a secret family recipe.

Whether you’re a Skyline or Gold Star die-hard, there are more chili parlors per capita per square mile here than anywhere else in the world, according to local food historian Dann Woellert in his book. The authentic story of Cincinnati chili.

So if you want to celebrate the 100th anniversary of the city’s sassy, ​​meaty, magical creation, we can’t think of anything better than eating it.

Here are 15 chili parlors to grab a 3-Way or a coney.

Bard’s Burgers & Chili

Calling itself “the dive worth taking,” Bard’s has been featured in local news and on the Food Network for its giant Bardzilla food challenge and fried cheese curds. As the name suggests, the restaurant specializes in burgers and chili. Bard’s makes its Cincinnati-style chili with local wagyu beef. You can get it in 2, 3, 4 or 5 lanes; in a bowl (with or without cheese); and in any iteration of a coney, including a chili cheese sandwich. 3620 Decoursey Avenue, Covington, bardsburgersandchili.com.

Blue Ash Chili

Blue Ash Chili offers a variety of Cincinnati-style chili combinations and double-decker sandwiches at its various locations. The restaurant is known as one of the favorites of Guy Fieri and his Diners, drive-ins and dives To display. The restaurant serves 3, 4, and 5 lanes, plus a 6 lane, which offers fresh or fried jalapeno slices. 9525 Kenwood Road, Blue Ash; 11711 Princeton Pike, Tri-County, blueashchili.com.

Blue Jay Restaurant

Since its opening in 1967, the Blue Jay Restaurant has essentially remained the same, with a nostalgic image and home cooking. As with any good local restaurant, there’s Cincinnati-style chili in bowls, coneys, and 3-Ways, as well as classics like all-day breakfast, double-decker sandwiches, and homemade pies. Try the Northsider omelet, with chilli and cheddar. 4154 Hamilton Avenue, north side, facebook.com.

Camp Washington Pepper

This James Beard American Regional Classic award winner has been around since 1940. Named one of “Cincinnati’s 10 Best Restaurants” by USA today, Greek immigrant Johnny Johnson has worked there since 1951 and is the patriarch of the restaurant’s operating family. The Googie-style restaurant is open 24/6 (closed on Sundays). Order the 513-Way, which incorporates another favorite Cincinnati meat – goetta. 3005 Colerain Ave, Camp Washington, campwashingtonchili.com.

The chili shack

Launched in 2013, this brick-and-mortar-turned-food-truck offers cheese cones, 2, 3, 4, or 5 ways, and sandwich options for non-chili lovers. Unique coney options include the Slaw Dog, a cheesy coney topped with coleslaw, and the Eden Pork, a cheesy coney with a spicy side dish instead of a hot dog. 390 Loveland-Madeira Road, Loveland, thechilihut.com.

Dixie pepper

Founded in 1929 by “Papa Nick”, Dixie Chili offers classic Cincinnati-style chili with secret ingredients, cheese and onions on spaghetti. Traditionally, Dixie’s offerings have been dominated by Wisconsin cheddar, and the garlic is a great counterweight to dairy, making it one of the region’s favorite chilies. Order a 6-Way – chili and spaghetti topped with pinto beans, chopped sweet onion, freshly chopped garlic and cheddar cheese. 733 Monmouth Street, Newport; 3716 Dixie Highway, Erlanger; 2421 Madison Ave, Covington dixiechili.com.

empress pepper

Continuing the tradition of the original, Empress offers the usual crop of sandwiches and double-decker dishes, as well as individual chili pizzas with chili, cheese, mustard and onion on a pizza crust. 7934 Alexandria Pike, Alexandria, empresschilialexandria.com.

Gourmet Chilli

This unassuming chili restaurant tucked away on Newport’s Monmouth Street serves up all-day breakfast, burgers, gyros, and, of course, Cincinnati-style chili. They even offer a small dessert menu, including baklava. 843 Monmouth Street, Newport, facebook.com.

OTR Lucky Dog

Lucky Dog calls itself “the culmination of over 20 years of restaurant experience by founders Ryan Reynolds and Ray Gammouh”. Using hot dogs from Queen City Sausage, chili lovers can opt for coneys, chili metts, chili cheese sandwiches, regular dogs, or even a crate of coneys (10 for $25). They also serve their signature chili 2, 3, 4 and 5 ways and even in a salad. 1210 Main St., Over-the-Rhine, facebook.com/LuckyDogOTR.

pepper pod

Greasy spoon eating at its finest, the Pepper Pod is a Newport legend. Grab a 3-, 4- or 5-Way or something from their all day breakfast menu. The Northern Kentucky restaurant was even featured in the movie Extremely Wicked, Incredibly Evil and Vile with Zac Efron – it was filmed in the Greater Cincinnati area. 703 Monmouth Street, Newport, facebook.com.

Pleasant Ridge Chilli Lounge

This local, multi-generational restaurant has been serving Cincinnati-style chili and American classics for over 50 years. They also offer take-out chili and late-night fare, like fries topped with everything from chili to cheese to gravy. 6032 Montgomery Road, Pleasant Ridge, facebook.com/pleasantridge.chile.

Price Hill Chile

A West Side Cincinnati family legend (founded by Greeks!) in business since 1962. Order a Coney Island: a grilled sausage on a bun, topped with mustard, homemade chili and freshly chopped onions. 4920 Glenway Ave, Price Hill, pricehillchili.com.

silver ladle

This multiple Taste of Cincinnati award winner is the perfect downtown lunch spot. You can create your own chili concoction with traditional spaghetti as a base or opt for a salad, fries, burrito or tortilla chips. Chili includes the classic Cincinnati style with beef or chicken as protein, or a black bean chili. Make it a 3-Way with onions and cheese or add sour cream, jalapenos, or black bean soup (yes, that’s a premium option). 580 Walnut St., downtown, silverladle.com.

horizon pepper

Impossible to turn a corner without finding one. It’s also the official chili of the Reds, so you can also get Skyline in the stadium. Choose how you want: dry (less sauce), wet (more sauce) or vegetarian – bean and rice chili over spaghetti, topped with a ton of shredded cheddar cheese. skylinechili.com.

Star of gold

The other Cincinnati-chili chain and the official chili of the Bengals. In addition to burgers, salads, and chili iterations, Gold Star offers a variety of unique chili choices. The Gorito is a flour tortilla filled with chili, shredded cheese, ranch dressing and Fritos fries. Multiple locations, goldstarchili.com.

Stay connected with CityBeat. Subscribe to our newslettersand follow us on Facebook, instagram, Twittergoogle news, Apple News and Reddit.

Send CityBeat a news or tip or submit calendar event.