More Cool Stuff Pasadena Will Allow Vaccinated People to Go Without Masks in Most Settings Starting on Tuesday faithfernandez More » ShareTweetShare on Google+Pin on PinterestSend with WhatsApp,Virtual Schools PasadenaHomes Solve Community/Gov/Pub SafetyPASADENA EVENTS & ACTIVITIES CALENDARClick here for Movie Showtimes Get our daily Pasadena newspaper in your email box. Free.Get all the latest Pasadena news, more than 10 fresh stories daily, 7 days a week at 7 a.m. Subscribe Community News Recipes Celebrate the Springtime Domenicoâ€™s offers healthy seasonal choices By EDDIE RIVERA, Editor, Living Section Published on Monday, April 28, 2014 | 5:26 pm Business News First Heatwave Expected Next Week 21 recommended0 commentsShareShareTweetSharePin it Top of the News Springtime means the rebirth of everything we love. The Italian word for â€œspringâ€ is â€œPrimavera,â€ but linguists and linguini lovers alike can check out the real definition by visiting family-owned Domenicoâ€™s, one of Pasadenaâ€™s oldest restaurants.Their spring menu features not only pizzas (with 20 different toppings to choose from) and pastas, their vast array of original Italian dishes like gnocchi and ravioli, but of course, a Pasta Primaveraâ€”spring pasta with fresh pasta and fresh, healthy vegetables.Spring is also about being and eating green, and Domenicoâ€™s is all about that. There is a veggie pizza piled high with healthy crunchy stuff, sautÃ©ed mushrooms, and did we mention zucchini?Domenicoâ€™s features some of the tastiest fresh fried zucchini sticks served up with an equally tasty marinara sauce for dipping.The Pasta with Pesto, baked eggplant and a wide array of salads are all smart healthy choices to celebrate the most beautiful season with. Speaking of salads, Domenicoâ€™s is particularly well known for its antipasto, doused with its home-made Italian dressing.Something else? There is of course, their famous BBQ Chicken, or maybe a Calzone? Think of it as a pizza in a pocket!Every great time, and every great season, is marked by great eating. So, celebrate new flowers, blue skies, sunny days, and sparkling evenings at that place on Washington called Domenicoâ€™s.Domenicoâ€™s is at 2411 East Washington Boulevard, Pasadena. www.originaldomenicos.com. (626) 797-6459. Name (required) Mail (required) (not be published) Website Pasadena’s ‘626 Day’ Aims to Celebrate City, Boost Local Economy EVENTS & ENTERTAINMENT | FOOD & DRINK | THE ARTS | REAL ESTATE | HOME & GARDEN | WELLNESS | SOCIAL SCENE | GETAWAYS | PARENTS & KIDS Your email address will not be published. Required fields are marked * Make a comment Community News HerbeautyInstall These Measures To Keep Your Household Safe From Covid19HerbeautyHerbeautyHerbeauty10 Of The Most Notorious Female Spies In HistoryHerbeautyHerbeautyHerbeautyRobert Irwin Recreates His Father’s Iconic PhotosHerbeautyHerbeautyHerbeautyNutritional Strategies To Ease AnxietyHerbeautyHerbeautyHerbeauty5 Things To Avoid If You Want To Have Whiter TeethHerbeautyHerbeautyHerbeautyHe Is Totally In Love With You If He Does These 7 ThingsHerbeautyHerbeauty Home of the Week: Unique Pasadena Home Located on Madeline Drive, Pasadena
Emma Farnan | The Observer Danny Bloss, a Center for Culinary Excellence worker, designs ice sculptures for the dining halls, like the one pictured above in South Dining Hall. The angelic sculpture overlooks students’ Christmas dinners.Bloss described the typical ice-sculpting competition. “Blocks are 40 inches high, 20 inches wide, 10 inches deep,” Bloss said. “You usually get a single block of ice, about 300 pounds, and you get two to three hours to do your sculpture — breaking it down into pieces, re-fusing it. It’s judged by three judges and they come through and look at it, add up their scores and that’s how they determine the winner.”Bloss said that these competitions are well-attended and provide for a lively atmosphere.“I was just in Houston last weekend carving ice, doing a 45-minute competition with 600 pounds of ice in front of 1,600 to 1,800 people there, and that was pretty cool,” Bloss said. “When I went down to Richmond, Indiana, last winter where we do that same type of event, there are usually about 3,000 people there.”Even with a first-place finish in a national ice carving competition under his belt, Bloss said he remains humble.“You can never quite be a master,” he said. “I have experience, but I could always use more.”Bloss expressed hopes that he and his work can serve as inspiration for kids.“I like seeing the finished product and seeing if there are little children or little kids and seeing their reaction,” he said. “They say, they could never do something like that. I say to them, ‘You can do it. You can do whatever you want to do.’”In addition to competitions, Bloss is also largely responsible for the creation of ice sculptures in the dining halls during special meals, including those in North and South Dining Hall on Tuesday. Eduardo Luna, a student manager at North Dining Hall and the student government co-director of student life, described his appreciation for Bloss’ work on campus.“I think it adds a whole level of specialty to the experience,” Luna said. “Being that Notre Dame students that live on campus overwhelmingly go to the dining hall for their meals, [the dining hall experience] can get very repetitive. By having an ice sculpture and something that’s not a random ice sculpture, but a professionally-done ice sculpture … from a master-level sculptor, it can really blow you away. It speaks to the level of specialty and attention that’s put in the food, and it highlights everything that’s being done within Campus Dining during these special events.”Editor‘s note: a previous version of this story incorrectly stated the year when Bloss won the Professional Division at the National Ice Carving Association’s National Competition. He won the division in 2017. The Observer regrets this error.Tags: Campus DIning, center for culinary excellence, Danny Bloss, Ice sculpture In a building a little over a mile northwest of LaFortune Hall, Danny Bloss goes to work. Bloss is a 29-year-employee of Notre Dame currently working at the Center for Culinary Excellence. He is responsible for cooking all the pasta, sauces and soups for the campus, though he also performs a unique role at the University — he is one of Notre Dame’s ice carvers.Bloss is highly-experienced in the field of ice carving, having regularly competed in regional and national competitions over the majority of his 12 years as an ice carver. In 2017, Bloss won the Professional Division at the National Ice Carving Association’s National Competition. Now, as a master ice carver, he continues to enter competitions on a regular basis.
More details of the upcoming 14th annual Sioux City International Film Festival have been released.Spokesman Rick Mullin says the five-day event will be jam packed with movies, and special events:Audio Playerhttp://kscj.com/wp-content/uploads/2018/08/MOVIES.mp300:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume.OC………going to be talking. ;24Directors Ron Clements and John Behring both got their start at KCAU-TV in Sioux City.Mullin is a former classmate of Clements, and he will show the short film he made here that eventually became the feature animated film “The Great Mouse Detective”.Audio Playerhttp://kscj.com/wp-content/uploads/2018/08/MOVIES2.mp300:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume.OC………..Shades of Sherlock. :22There will also be a local world premiere of “The Truman Decision,” a feature film written and directed by Sioux City’s Adam Gonshorowski:Audio Playerhttp://kscj.com/wp-content/uploads/2018/08/MOVIES3.mp300:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume.OC……….great venue. ;09Silent Film Sunday will feature “Wings”, the first movie to receive the Oscar for Best Picture in 1927.The festival runs September 12th through the 16th at the Stoney Creek Hotel Conference Center and the Orpheum Theatre.