NewsBlaze is now an American company, and of course we are still news for Americans.
At NewsBlaze we strive to provide useful news and information, and the editors work hard to maintain high editorial standards. We proofread and edit every story for spelling, grammar, format and meaning.
If you see a problem, we’d love to hear about it, so we can make corrections. Send us an email or call us on the phone. If you phone, please check the difference between our timezones, because we might be sleeping when you’re awake.
You can also connect with us on Facebook, Twitter, LinkedIn and a few other social media sites.
While head office is Utah, most of our news is meant for U.S. readers, just as it was when we lived in Australia.
Publisher
Emeritus Founder, Publisher and Editor-in-Chief: Alan Gray
Phone: +61 8 8531 0254 – in Australia
Editors
Senior Editor: Judyth Piazza
Editor: Carmen Alasagas
Editor: Sally Ann Gray
Contact NewsBlaze
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Newsroom
Phone: +61 8 8531 0254 – in Australia
Writers and Journalists
NewsBlaze has active writers all over the world.
Contact: Editors
Phone: +61 8 8531 0254 – in Australia
On this memorable evening, Stephanie Steele the night manager escorted Tony Wilson and me to the back booth, right were the door to a wine selection leads to the trap door, referred to as 'The Escape Door.'
Capitol Grill in Las Vegas has an edge over it's other locations and that's it's architecturally unique. Situated on the third floor of The Fashion Show Mall, overlooking the Las Vegas strip, it's quite the view.
Our waiters arrived in moments, attending to our every desire. Kevin Aohi and Rory Brehm know where of they speak when it comes to the delicacies of Andrea's.
The Montesano family started their journey in cooking 6 decades ago. Steven and Sammy, along with their sisters Toniann and Lucille had the good fortune to receive recipes from their aunts, Irene, Caroline and Jo.
During its earlier years, Las Vegas had its share of table-side service with flaming dishes such as Steak Diane, Brandy flamed Peppercorn Steak, Filet Mignon and deserts such as Cherries Jubilee and Bananas Fosters, ending an evening of dining.