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
My guest Tom Hallick, who has a nice part in Gangster Squad, raved about the Pad Thai, which consisted of Vernielli noodles, blended with vegetables. I ordered Red curry with Pineapple with brown rice and a side order of vegetables.
With nine cooking stations, the seafood is located at the entrance, with fresh oysters crab legs and all the goodies that go along with seafood. Among the others, Asian, Mexican and Italian are the most popular.
While conversing with my quest Tony Wilson, a connoisseur of fine cuisine, we were introduced to Executive Chef John Zamorchi, who is under RomauldJung, the corporate Chef for Bagatelle restaurants.
Unlike other chili recipes theirs is different that they prepare a vegetarian chili. So, let's start our healthy dining experience with a Romaine salad...
Charlie Yover, the pastry chef for Cafe del Rey had yet another surprise for us. Since he prepares all his pastries on the premises, we indulged in a spiced plum tart with Bavarian cream, vanilla brown sugar carousel in plum paper.