Roger Rees, Tracey Ullman, Michael McKean & Laura Osnes Will Star in The Band Wagon

first_img Laura Osnes Roger Rees, Tracey Ullman, Michael McKean and Laura Osnes will join the previously announced Brian Stokes Mitchell in The Band Wagon. Michael Berresse and Don Stephenson will also appear in the Encores! special event, based on the classic movie of the same name. Directed and choreographed by Kathleen Marshall, the production will play a limited engagement November 6 through November 16 at City Center.Rees won the Tony for playing Nicholas in The Life and Adventures of Nicholas Nickleby.  Other Broadway credits The Winslow Boy and The Addams Family. Ullman garnered two Emmys for her work on The Tracey Ullman Show. McKean’s Broadway credits include All The Way, Gore Vidal’s The Best Man and Hairspray. He received an Oscar nomination for A Kiss at the End of the Rainbow. Osnes received a Tony nod for Cinderella. Other Broadway credits include Bonnie and Clyde and Anything Goes. Berresse’s Broadway credits include Kiss Me, Kate, The Light in the Piazza and A Chorus Line. Stephenson’s Broadway credits include The Producers and A Gentleman¹s Guide to Love & Murder.The Band Wagon is a classic backstage musical: A washed-up Hollywood star trying to make a comeback by doing a Broadway show, a British director who is a genius but has no business directing a musical, a leading lady who’s never done a show before, and a composer and a lyricist who are at each other’s throats. All the things that could never happen in the New York theater today.The production will have a book by Douglas Carter Beane, adapted from the screenplay by Betty Comden and Adolph Green, with music by Arthur Schwartz and lyrics by Howard Dietz. Music direction will be by Todd Ellison, with sets by Derek McLane, costumes by William Ivey Long, lighting by Peter Kaczorowski and sound design by Brian Ronan.Comden and Green, Broadway’s ultimate insiders, penned the 1953 film using Schwartz and Dietz’s songs to tell their story. The movie took its title from the famed 1931 Broadway revue written by Schwartz, Dietz, and George S. Kaufman. Star Filescenter_img View Commentslast_img read more

Report estimates visitors spent $1.6 billion in Vermont in 2007

first_imgVisitors to the Green Mountain State spent more than $1.61 billion for goods and services in 2007, according to a recent study that measures the impact of visitor spending on the Vermont economy.The study, prepared by Economic and Policy Resources (EPR) of Williston, shows that visitors made an estimated 14.3 million trips to Vermont in 2007, an increase of 7 percent from 2005. Vermont s travel and tourism industry continues to experience steady growth, said Gov. Jim Douglas.  Vermont has outstanding brand recognition and is fortunate to have more than 80 million people living within a day s drive.Visitor spending in Vermont supported approximately 37,490 jobs for Vermont workers and business owners. There are nearly 60,000 jobs in the Vermont hospitality sector, many of which are supported locally.Vermont s merchants get a greater proportion of revenues from visitor spending than nearly any other state, with retail, restaurant and other services being two or three times more dependent on visitor spending than the national average.  In addition, visitor spending contributed $206.9 million in tax and fee revenues to state coffers in the General, Education and Transportation Funds. The hospitality industry is one of the main drivers of the Vermont economy, said Vermont Tourism and Marketing Commissioner Bruce Hyde. Many entry-level positions exist that often become high paying professional jobs for Vermonters. In fact, the Vermont tourism employee who is the primary wage earner in their household had total earnings income of $42,350 per year, an income 15 percent above the average income of $36,949 for all employed individuals in Vermont, Hyde said.The study also looks at many other aspects of the industry, including average visitor spending, visitor expenditures by category, seasonal occupancy rates for Vermont lodging properties and a comparison of lodging establishments by size.The state s methodology focuses on direct visitor spending, which is the standard used at the national level by organizations such as the U.S. Travel Association.The complete report is available online on the Vermont Department of Tourism and Marketing s industry website at www.VermontPartners.org(link is external).last_img read more

Tom Schaudel: LI’s Restaurateur and his Influence on Local Dining

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Tom Schaudel at Jewel in Melville. (Photo by Jim Lennon)A red electric guitar is slung over Tom Schaudel’s shoulder and his faded jeans tremble as he taps his feet to the beat of Lynyrd Skynyrd’s “Sweet Home Alabama.” Schaudel’s trademark bandana is conspicuously absent as his four band mates—two guitarists, a bassist and a drummer—rock on alongside him.Schaudel, one of Long Island’s top restaurateurs, is grinning while leading the quintet through the Southern rock classic, his wrist rhythmically down-strumming as if he’s chopping up a Chilean sea bass destined for his frying pan. Between jabs, he bursts out the chorus triumphantly, like the uncorking of an aged wine bottled up far too long.The performance is in celebration of Peconic Bay’s wineries, and there’s no one more worthy to grace the stage and energize the crowd. The celebrity chef has developed an incredible following throughout his four decades as the Island’s most recognizable culinary artist, nourishing thousands along the way and resurrecting countless restaurants with his Midas touch while sweating away 200,000-plus hours in the kitchen. To him, it was time well spent.“I’m totally in love with restaurant culture,” says Schaudel, who embarked on his 45-year-long journey when he took a job at a restaurant to save money for an amplifier and was instantly intoxicated by the food’s aroma. “It’s the one place in the world where I feel like I belong.”Now 60, he continues to hit the high notes. At his newest incarnation, Jewel in Melville, he recently talked about food and music, with his back to a massive wine collection while his clientele devoured what’s left of their lunches. Behind his shoulder decorative lamps hung upside down disorientingly from the ceiling. Around his forehead is an orange bandana that confirms he is, indeed, Tom Schaudel.Schaudel owns four Long Island restaurants and a catering business including Jewel. His impact is undeniable, say industry leaders.“He really is what Long Island restaurateurs strive to be,” says Long Island Dining Alliance President Donna Trapani. “He’s certainly that person who’s impacted the food industry, not only with the amount of restaurants that he has opened, consulted for or even been the chef for—he has taken owning restaurants to another level.”“He’s really considered Long Island’s top chef, no question,” she continues. “Honestly, to me, he’s an empire builder.”“A lot of people would just see the name Tom Schaudel and that’s enough for them to go,” agrees Mario Saccente, executive vice president of the Long Island chapter of the New York State Restaurant Association. “He is one of very, very few on Long Island that his name means you should try his restaurant. Just by his name alone, his restaurant is worth visiting.”With 40 years in the business, Schaudel has weathered his fair share of failure and success, also witnessing some of the most bizarre customer behavior imaginable, as documented in his book Playing with Fire: Whining & Dining on the Gold Coast.Through it all, Schaudel’s passion remains the food.“It’s the color of the fresh vegetables, the fish and the thin-skinned lemons that still get me out of bed in the morning,” he says romantically. “It’s not all the other stuff that comes along with this…it’s truly the product that I get sweaty about. I’m still addicted to it.”Schaudel’s obsession has its limits, however. At one point, he cocks his head back, opens his mouth and mimics snoring while describing a meeting with his accountant.“[I’d] rather be at the dentist,” he says.And though his consulting work is renowned, the chef admits at times he had trouble convincing his counterparts to act on his advice.“I’ve been at this 45 years, so I know something,” insists Schaudel. “For them, when it doesn’t work out they say, ‘I paid you do to this.’ It wasn’t worth the money for me at that point; I rather just deal with my own stuff.”Whether he wants to admit it, Schaudel has left an indelible mark on the local restaurant industry.“He’s always one step ahead of everybody,” Trapani says. “He brings local ingredients, which is one of the newest trends. If Tom is bringing something to the table, most people will follow what he’s already instituted.”If one thing does get under Schaudel’s skin, it’s eaters who refuse to expand their palates and thus, limit their options.“I’m more concerned about the wussification of America,” he says. “I mean, we’re afraid of everything now: We’re afraid of gluten, ‘I can’t eat this, I’m allergic to sauté, I can’t eat the other thing, this makes me fart, that makes me fat, that makes me old.’ It’s food, man. You’re really missing out on a lot of fun by limiting yourself.”Despite the lofty praises, newspaper and magazine profiles, appearances on television and even his own wine, Schaudel remains grounded. To him, he’s just like any other Long Islander.“At the end of the day, what is this?” he says. “I own a restaurant, so what? In the scheme of things, it’s not world peace, it’s a fucking restaurant, it’s food. If I die tomorrow Long Island somehow will go on.”He considers what just came out of his mouth, and adds, “Hopefully they’ll stop for a day or two.”Undoubtedly, they’ll continue to imitate him.From The Chef’s MouthHere are some of restaurateur Tom Schaudel’s favorite dishes from his restaurants, in his own words.Coolfish6800 Jericho Tpke., Syosset516-921-3250www.tomschaudel.comSeared Chilean Sea Bass with Lobster Fricassee, Sauteed Spinach and Smoked Tomato Relish: “This dish literally paid for my house. It’s been the most popular one I’ve ever done for whatever reason. I think the bass marries well with the richness of the lobster sauce and the smoked tomato relish has enough acid to cut through to add balance.”Jewel400 Broadhollow Rd., Melville631-755-5777www.jewelrestaurantli.comWarm Octopus Salad with Potatoes, Red Onion, Capers and Grapes: “I love octopus in all kinds of preparations but especially with these ingredients. In Asian cuisine the goal is to hit on all five tastes, and this dish seems to do that for me. There’s the savory taste of octopus and the potatoes, the salty-bitter capers, the sourness in the merlot vinaigrette, and the sweetness of the grapes. It just bounces off the tongue and gets better with every bite.”a Mano13550 Main Rd., Mattituck631-298-4800www.amanorestaurant.comTom’s Carbonara: “Here I did a riff on an old Italian favorite. We added local trevisio lettuce, smoked duck and copious amounts of black pepper to a traditional carbonara prep with, what I believe to be, a very interesting result.”A Lure62300 Main Rd., Southold631-876-5300www.alurenorthfork.comSteamed Lobster: “A Lure sits in the Port of Egypt marina overlooking the Peconic Bay. There’s an outside deck that seats 100 people in the summer and, for me, that’s the A Lure experience. I love sitting out there, looking at the bay, and eating a perfectly steamed lobster with nothing but lemon and butter.”Ross-SchaudelCatering andEvent Planningwww.tomschaudel.comGrilled Striped Bass with Satur Farms Sweet Corn, Farro, and Roasted Tomato-Olive Vinaigrette: “Striped Bass is one of my favorites of the local fishes. The snow-white flesh is complimented by the vinaigrette and the corn screams ‘Summer.’ The farro adds a toothsome quality and beautifully absorbs all the different flavors.”last_img read more

Measuring marketing results

first_img 36SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,Jay Kassing Jay Kassing is President of MARQUIS, a Texas based provider of marketing analytics solutions including MCIF/CRM software, MCIF services, profitability, compliance, consulting and direct mail creative/fulfillment. Jay has … Web: www.gomarquis.com Details To measure, or not to measure marketing? This is no longer an option. Across the industry, Senior Management is now calling out marketing officers to prove ROI; to show that the money they’re spending on marketing is generating revenue growth, cross-sales, greater share of wallet, retention – oh and that most elusive all things– profit. Is your marketing generating revenue and profit? Then prove it to your Senior Management.Tracking is one part of this equation. Yet it’s how you spend marketing dollars that drives this. If you spend your precious resources on projects that are impossible to measure, it puts you in a bad place when it comes time to tally the results. Billboards and TV and radio may be great for the brand, but you can’t usually prove they had any direct benefit you can track with certainty. Because mass media is extremely difficult to measure (if it can be measured at all), credit unions are increasingly spending far less on these media outlets as they seek out “measurable marketing events.” Research from across the globe bears this out. Trending for these past “go to” programs is waning.So what can be measured? Digital and direct marketing programs. This is why analytics is all the rage. Understanding your members is essential as it will enable you to present specific, targeted and personal offers to your members directly, both online and by mail. And you can measure it all very precisely.Credit Unions have been effective adopters of both digital and direct marketing. However, they have been too slow to shift greater dollars to these more provable methods of growth. Many credit unions are still spending north of 70% on marketing programs that are difficult to measure. How can you prove the ROI of your marketing when 70% of it is un-measurable? I guess it could work if the 30% you could measure was so fantastic that it covered the cost burden of the 70% that has suspect ROI…Getting exceptional ROI from your marketing starts with data. Learn everything you need to know here. Credit Unions of all sizes need to leverage their member data so that they can make relevant, specific and timely offers through digital and direct marketing avenues. This is where truly measurable marketing and exceptional ROI begins! And you will be able to prove it!last_img read more

Super brothel a curse on Auckland

first_imgAuckland Now 8 May 2012A proposed 15-storey super brothel in central Auckland would lead to an explosion of sexually transmitted diseases, child sex slavery, moral bankruptcy, drug warfare and a curse on everyone in New Zealand, according to submissions to Auckland Council. John and Michael Chow plan to build a development called the Penthouse Club, which would include a brothel and entertainment facilities on Victoria St, opposite SkyCity. It would be built on the 552-square-metre site of the former Palace Hotel, a Victorian-era heritage building which crumbled during refurbishments under the Chows’ care in 2010. Of the 200 submissions on the development, almost every single one was against it. Only one submission conditionally supported it. The majority highlighted issues of morality, criminality and health, while a handful – including one from the Historic Places Trust – were concerned about the building’s lack of heritage sensitivity.…. Many submissions were identical, apparently based on a template from conservative lobby group Family First.http://www.stuff.co.nz/auckland/local-news/6876131/Super-brothel-a-curse-on-Aucklandlast_img read more

Tremors hinder recovery efforts in New Zealand volcanic island

first_imgNew Zealand Prime Minister Jacinda Ardern told Reuters emergencyofficials were meeting on Wednesday morning to determine if a recovery effortcould be launched. But a mid-morning update from geological agency GeoNet showedconditions on the uninhabited island remained dangerous, which would likelydelay any recovery. (Reuters) Six people were killed in Monday’s explosion at White Island, whichlies some 50 km (30 miles) off the mainland, with another eight missing andpresumed dead and 30 injured. WHAKATANE – Increasing tremors on a volcanic island in New Zealand havehampered efforts by authorities to recover the bodies of eight people thoughtto be left on the island, two days after it erupted, engulfing dozens oftourists in steam and hot ash.center_img “I’ve spoken to many of those involved in the operation and they arevery, very eager to get back there, they want to bring people’s loved oneshome,” Ardern said. Increasing tremors on have hampered efforts by authorities to recover the bodies of eight people thought to be left on the island, two days after it erupted, engulfing dozens of tourists in steam and hot ash. REUTERSlast_img read more

Sunman-Dearborn Battles Harrison In Football

first_imgIn a middle school version of Friday’s Skyline Chili Crosstown Showdown between East Central and Harrison, the Sunman-Dearborn Middle School Trojans hosted the Harrison Junior School Wildcats.The 7th grade Trojans started strong when Noah Wheat ran for a touchdown on the second play of the game. Harrison however came to not only play, but win. Wildcat Jake Reardon would run for touchdowns in the second and fourth quarters, which proved enough to win the game. The Trojans made the Wildcats earn their 14-8 win as Trojan David Badescu made a great interception and Noah Wheat recovered a Wildcat fumble. The 7th grade Trojans move to 2-2 on the season.The 8th grade Trojans had their underclassmen’s back and took the field ready to give the large home crowd a win. Harrison started off where their 7th grade finished by scoring on the opening drive. The 8th grade, shocked by having an opponent score on them first, had a slow first quarter. In the second quarter the Trojans found their stride and found the end zone twice. The first touchdown came off an Isaiah Wheat pass to Alex Maxwell. On the Trojans next offensive drive, Isaiah Wheat connected with Liam Jones on a long pass good for a 43 yard touchdown play. The Trojans headed into halftime with a slim 12-6 lead. The third quarter began with the Trojans driving 65 yards in six plays, and Adam Negangard rushing 12 yards for a touchdown. Harrison played tough the rest of the game, but in the end couldn’t overcome the strong Trojan defense to score. The game ended with an 18-6 Trojan victory, in which the 8th grade Trojans had 235 total offensive yards to Harrison’s 158. The 8th grade Trojans are now 4-0 on the season, and 17-0 as a middle school team.Both teams face the Milan Indians at Trojan Field on September 3rd. Courtesy of SDMS Coach Stewart Durham.last_img read more

Coaching Thoughts

first_imgWhat a roller coaster ride coaches go through in a season.  The highs after a close win are always matched by the lows when you lose one you should have won.  Add to this the second guessing that always goes with any high-profile high school or college job.  Those fans in the stands always have the answer even if they never coached or even played the game.Add to this the ethics questions that always come up.  How far do you push the envelope?  Today this is even more likely to come up because of all the electronic devices that pry into everyone’s lives.  The cheating I am referring to is whether you might try to keep a kid eligible grade-wise or how far you press an athletic code to keep an athlete eligible. This is especially true when a star athlete is involved.You also have the pressure of keeping your job.  In high school, this might mean having to pack your family up to find a new school if coaching is what you want to do.  In college, it might mean the loss of a million dollar salary.There are still many rewards in coaching.  That championship you never counted on or having the lowest member of your roster get their moment in the sun.  Anyone who has ever coached has a story about the young athlete who surprised you with that winning shot, touchdown run, or any big moment in any sport.last_img read more

Moores Hill celebrates 200 years this Saturday

first_imgMoores Hill, In. — The town of Moores Hill, Indiana will celebrate its 200th birthday this Saturday, September 22, with a special bicentennial celebration.  In addition to a community parade, the event will feature fun for the entire family, including live entertainment, historic demonstrations, tours, food and activities throughout the day, concluding at 4pm.The event will kick off with a parade beginning at 11am, followed by special events for all ages, including demonstrations from a soap maker, broom maker, wood turners, blacksmith and more, plus music by My Brother’s Keeper and other local performers.  The celebration will also feature food, kids’ games, scavenger hunt, prize drawings, and tours of majestic Carnegie Hall, an historic landmark formerly known as Moores Hill College originally founded in 1854.  The building is listed on the National Register of Historic Places and now serves as a museum..last_img read more

Japan’s Prime Minister lifts COVID-19 state of emergency

first_img Loading… Japanese Prime Minister, Shinzō Abe, has lifted the country’s state of emergency after a decline in the number of COVID-19 cases in the Tokyo 2020 host nation. Economic Revitalisation Minister Yasutoshi Nishimura told a panel today, according to Kyodo News, that the state of emergency is “no longer necessary in all prefectures”. Nishimura had suggested yesterday that this would be the announcement made with confirmed cases falling. The day before Japan entered its state of emergency the country had 741 confirmed cases in a single day – the second highest daily rate after 743 new cases were reported on April 11. There will still be some restrictions put in place by the Government, with citizens asked not to cross prefectural borders until the end of the month. The first phase of lifting restrictions will see museums and libraries reopen, while restaurants will be open during the day, closing at 10pm which is two hours later than the state of emergency rules. A second phase could start at the end of the month, which sources suggest could see shops and cinemas reopen. However, places like gyms, karaoke bars and music venues will still be closed. To date, there have been more than 16,500 confirmed cases of COVID-19 in Japan, resulting in the deaths of 820 people. read also:Tokyo 2020 Olympics ‘cursed,’ says Japan’s deputy prime minister The outbreak caused the postponement of the Tokyo 2020 Olympics and Paralympics until next year. However, doubts remain about the rearranged Games taking place if COVID-19 remains prevalent. FacebookTwitterWhatsAppEmail分享 Japan declared the state of emergency on April 16 after fearing a second wave of infection from the virus, and further extended it in early May. Its introduction came a week after Tokyo, Osaka and five other urban areas had restrictions placed on them from April 7. Many areas of the nation had previously seen the restrictions lifted, but now the remaining five prefectures will join them. These are the Tokyo Metropolitan Area, its neighbouring areas of Chiba, Kanagawa and Saitama and the northern island of Hokkaido. The nation has seen a fall in confirmed cases over the past month, recording its lowest number of new daily cases yesterday since February 29 with 14. It has also seen a fall in the number of active cases, reaching a peak of 11,443 on April 28 with the number now down to 2,317. However, the city and host of the 2020 Olympics, Tokyo, saw a return to double figures for confirmed cases in a day, suggesting that the threat of infection is still there. “We had very stringent criteria for lifting the state of emergency,” Abe said in a televised press conference today. “We have judged that we have met this criteria. “Today we will lift the state of emergency nationwide.” Promoted ContentTop 10 Most Romantic Nations In The WorldYou’ve Only Seen Such Colorful Hairdos In A Handful Of AnimeWhat Happens To Your Brain When You Play Too Much Video Games?Fantastic-Looking (and Probably Delicious) Bread ArtThis Guy Photoshopped Himself Into Celeb Pics And It’s Hysterical5 Of The World’s Most Unique Theme Parks7 Black Hole Facts That Will Change Your View Of The UniverseBest & Worst Celebrity Endorsed Games Ever MadeThe Models Of Paintings Whom The Artists Were Madly In Love With20 Completely Unexpected Facts About ‘The Big Bang Theory’The Most Clever Uses Of CGI In Cinema10 Hyper-Realistic 3D Street Art By Odeithlast_img read more