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Whitefish MT News

Jul 27, 2016

Where does class of Dayton Flyers newcomers rank in Atlantic 10?

Previous college: Bradley). Incoming freshmen: Trey Landers, G, 6-4, 220, Huber Heights, Wayne High School; Kostas Antetokounmpo, F, 6-9, 190, Whitefish Bay, Wisc., Dominican High School. Notes: Cunningham sat out last season after playing his freshman season at Bradley. He averaged 7.9 points and 7.5 rebounds. He ranked 88th in the class of 2014, according to Rivals.com. … Antetokounmpo is a native of Greece who attended high school north of Milwaukee. His brother Giannis plays for the Milwaukee Bucks. He ranked 88th in the class of 2016, according to Rivals.com. … Landers is the second player from Wayne, to join the Flyers in as many years. His former high school teammate, Xeyrius Williams, is a sophomore forward. 5. VIRGINIA COMMONWEALTH Will Wade’s recruiting class ranked 43rd in the nation, according to 247Sports. Redshirt freshman: Samir Doughty, G, 6-4, 185, Philadelphia, Math, Civics and Sciences High School. Incoming freshmen: De’Riante Jenkins, G, 6-5, 185, Eutawville, S.C., Hargrave Military Academy; Malik Crowfield, G, 6-4, 180, LaPlace, La., Riverside Academy; Marquell Fraser, G, 6-5, 205, Hamilton, Ont., Hill Academy. Notes: Rivals.com ranked Jenkins 44th in the class of 2016. He’s the second-highest ranked A-10 recruit in the class of 2016. He ranks 59th in ESPN’s top 100. … Doughty sat out last season as a NCAA partial qualifier. He ranked 35th in the nation among point guards in 2015. … VCU has a transfer who wil sit out t... (MyDaytonDailyNews)

Jun 22, 2016

Farm Tour Visits Winery, Oysters, Plant Center

The Cape May Salts are known for their white meat and shell," Harman said. "They are a really high-quality oyster with a firmer meat, almost like whitefish. The salty water of the bay gives them their own taste." Cape May Salt Oysters is part of Atlantic Cape Fisheries, where Harman started working in 2010. They have over 1,000 racks. "The biggest drawback (to farming in the bay) is the winds and rough water," said Betsy Haskin, owner of Betsy's Cape Shore Salts. She is a graduate of the Leadership Program and relies on the New Jersey Aquaculture Innovation Center, which is affiliated with the Haskin Shellfish Research Laboratory, a Rutgers facility that her father, the late Harold Haskin, founded. He was an expert on th... (Cape May County Herald)

Jun 22, 2016

Monday's Montana Scoreboard

F Logan Martin, Billings Riley Lawrence, Helena Girls 13-under Cora Rosanove, Bozeman Landi Paladichuk, GF Girls 14-18 Kylie Esh, Ronan Coral Schulz, Whitefish Teigan Avery, Kalispell Hannah Rosanova, Bozeman Kameryn Bosye, Bozeman Tanna Campbell, Big Timber Morgan O’Neil, Laurel McKenna Tinseth, Kalispell Laurel Ward, Bozeman Anaconda Hills women June 15 Play of the day – High/Low (Cam Cherry/Shawna Miller/Fankie tigart/Jan Higgins 80) Overall lows – Cam Cherry 37 (gross); Frankie Tigart 27 (net) First flight – Jackie Lohman 42 (gross); Betty Aune 33 (net) Second flight – Jan Higgins 44 (gross); Shawna Miller 32 (net) Third flight – Dee Hagan 55 (gross); Marilyn Johnson 37, Connie Threlkeld 37 (net) Fewest putts – Cam Cherry 11 Chip-In – Dee Hagan on No. 16. Anaconda Hills seniors June 16 1. 30,Don Wojtala, Jack Keith, George Clinger and Dick Gipe. 2. (Tie) 31, Gene Cook, Jim Schermele, Barry Fields, Don Thrush and Bob Olson; 31, Rich Thayer, Dave Archibald, Walt Albert and Mac McKay; 31, Steve Mallicott, Lee Lehman, Rick Gartzka and Jerry Wellcome. Closest to the pin on #13, Steve Mallicott. Closest to the pin on #15, Earl Smith. Eagle Falls women June 14 Play of the day – Odd Ball (Bonnie Noble/Betty Aune/Janet Keith/Jackie Lohman 84) Overall lows – Dee Johns 39 (gross); Judy Kinonen 29, Frankie Tigart 29 (net) First flight – Jackie Lohman 43 (gross); Betty Aune 33 (net) Second flight – Sherry Andersen 46 (gross); Barb Zuidema 32 (net) Third flight – Jean Annau 55 (gross); Dee Hagan 34 (net) Fewest putts – Connie Threlkeld 15, Shawna Miller 15, Frankie Tigart 15 ... (Great Falls Tribune)

Feb 3, 2016

Extraordinarily Good

The other main courses included a grilled cap steak, a roasted rabbit loin fricassee, and Lake Superior whitefish with parsnips and a sauce of fennel and orange.  Chartreuse’s décor is a bit of a trip. Some of the artwork is highly unusual. One tableau is a vertical garden chocked full of succulent plants. Another display, at the back of the restaurant, includes bouquets of brightly colored dried flowers hanging upside-down from piping that runs across the ceiling.    Chartreuse has a slightly innocent feel of a hippie restaurant gone mainstream, but with a lot of style and originality. Perhaps it’s the extensive use of recycled materials, chairs, tables, and the conversion of a space in an old inner-city high-rise that has gone through many incarnations.  The atmosphere is simple, practical, and cheerful. The walls and pillars are decked out in chartreuse, and set off against a gray concrete bar, milky white flooring, and a ceiling on which all the tubing, pipes, and air ducts have been painted dark green. The room, with its 14-foot high ceilings, gets plenty of daylight from several large factory-styled windows set high in the main wall that runs front to rear of the building, giving it a bright welcoming feel by day. In the evening, soft accent lights help warm up the restaurant. The restaurant is dominated by an L-shaped bar that starts near the entrance, where plush couches and armchairs add warmth as well as a touch of lounging luxury. The bar runs much of the length of the interior along the main dining area in front of the kitchen pass-through.  As mentioned, the wine list is one of the briefest around, just 11 items: two sparkling, five white, and four red, all esoteric and terrific choices, and not one a name that most diners would likely know.  But when I got down that list to a red named Bouza Tannat Reserva at $11 a glass, I knew this had to be my kind of place. This rare Uruguayan wine has long been one of my all-time favorites, grown from the Tannat grape, native to southwest France. Chartreuse amounts to a very solid, well-done evening of extraordinarily good food. To some, brief menus may suggest limited choices. Not in this case.  If you go to Chartreuse with the idea of getting something you already know, don’t bother. Every dish is unique, made with a freshness and originality not found elsewhere.  15 E. Kirby St., Detroit; 313-818-3915. L & D Tue.-Fri., D Sat. Cook is Hour Detroit’s chief restaurant critic.Email: editorial@hour-media.co... (Hour Detroit Magazine)