This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page “He was the ultimate Mustang,” said coach Trent Herzog A Celebration of Life service for Gary von Raesfeld will be held Dec Gary von Raesfeld and St Vincent de Paul High School were inseparable He loved the small Catholic school in Petaluma and his passion and dedication benefited students His official title at the school was associate athletic director “He did a lot of behind-the-scenes things that people don’t see,” said St Vincent Athletic Director Heather Campbell “He was an institution within the institution,” said St “He was one of the pillars holding up this place.” Football coach Trent Herzog put it even more strongly “He was the heart and soul of our athletic department,” he said No one knows everything he did for this school “He was the most loyal person I have ever met,” said Gary Galloway Vincent coach and physical education teacher “You can’t measure how important he was to St There was nothing he wouldn’t do for you.” Galloway knew von Raesfeld first as a student and later as assistant coach and friend He was at my daughter’s first birthday party To help with keeping up with multiple statistics he organized a cadre of student assistants He also kept score at Mustang baseball games and von Raesfeld could remember not only the numbers but the teams and players behind the numbers If he didn’t know the answer to a question about St Gary knew all about the history of the school,” Herzog pointed out Von Raesfeld also served as unofficial publicist for St He made it a point to know personally every sportswriter broadcaster and blogger who might have an interest in St He was always accessible to the media and the result was often a spotlight on St His love for his school manifested itself in a strong rapport with not only the athletes “He was dedicated and devoted to the students,” said his brother Jeff von Raesfeld The Press Democrat and other local publications Von Raesfeld had an uncanny ability to remember athletes from all his years at St He delighted in greeting graduates and asking about family there was another side to von Raesfeld that those closest to him knew “He was a fun uncle,” his mother Sandra von Raesfeld said von Raesfeld had nine nieces and nephews and Vincent and stayed true to what he wanted to do,” she said He wasn’t someone who sought a lot of attention.” He attended elementary school at Cherry Valley in Petaluma Vincent where he developed a lifelong interest in sports He then attended Santa Rosa Junior College and moved on to Sacramento State University He is survived by his mother Sandra von Raesfeld and siblings Jeff (LeeAnne) preceded him in death as did his grandparents Lorayne and Henry Soldati and Althea and Ernie von Raesfeld “The words that come to mind in describing Gary are kind By An “upscale” restaurant with a sleek interior and water features is slated to open inside a luxurious condo that’s currently under construction in Toronto’s swanky Yorkville neighbourhood Lanterra Developments announced that a fine dining restaurant will be included in the up-and-coming 50 Scollard condo a 41-storey residence taking shape at the corner of Bay and Scollard Along with 129 luxury suites for residents the development will also include Salt Grass & Rare a culinary collaboration between restaurateurs Michael Dabic and Derek Von Raesfeld Oliver’s Steakhouse and Michael’s On Simcoe the developer says Dabic and Von Raesfeld plan to curate “bespoke culinary experiences that showcase the latest innovations in architecture the release says Salt Grass & Rare will boast a modern dining room a bar and lounge and a terrace with water features and green space we are committed to creating destinations that redefine luxury living and elevate the urban experience,” said Mark Mandelbaum “Salt Grass & Rare will be a truly exceptional addition to 50 Scollard bringing world-class dining to the heart of Yorkville This collaboration with Michael Dabic and Derek Von Raesfeld further underscores our vision of seamlessly blending architectural excellence and curated lifestyle experiences for our residents and the wider community.” The condo itself offers uniquely luxurious touches the units will range in size from 1,200 to more than 5,000 square feet with almost every suite coming equipped with private elevator access Other amenities include chauffeured house car service valet parking and an exclusive wine lounge The official Salt Grass & Rare opening date and renderings for the new restaurant are expected to be released by Spring 2025 along with the final occupancy date for 50 Scollard KQED Live EventsPRX Podcast Garage EventsEvents Around the Bay AreaMember Benefits with KQED LiveVideos from KQED LiveWatch recordings of recent KQED Live events FeaturedThat's My WordAn ongoing exploration of Bay Area hip-hop history See Senior Director of TV Programming Meredith Speight’s recommendations from this month’s KQED 9 Watch recordings of recent KQED Live events Support KQED by using your donor-advised fund to make a charitable gift Christine Von Raesfeld holds her new prescriptions at her home in San José on May 5 After decades of dealing with the destructive side effects of harmful medications new pharmacogenetics tests mean that her prescriptions are finally helping more than hurting. (Kori Suzuki/KQED)Starting today doctors at UCSF may be able to prescribe medications with a lot more accuracy The hospital says it’s the first in California to test a patient’s genes to see how they respond to drugs using a process called pharmacogenetics doctors have relied on trial-and-error to determine how a patient responds to medication offering a prescription usually based on gender UCSF can examine with precision how variants in a person’s DNA could influence how they respond to particular drugs The new program will alert physicians “at that moment when they’re prescribing that this is going on with the genetics and this is what we recommend,” said Dr who co-leads the UCSF pharmacogenetics program “It’s all very nicely integrated into the system.” Pharmacogenetics is a game changer for patients like 47-year-old Christine Von Raesfeld Raesfeld has been diagnosed with many conditions including lupus thrombotic thrombocytopenic purpura and autoimmune autonomic ganglionopathy and experiences a long list of associated symptoms: chronic pain “I’ve got over 40 diagnoses in my charts at this point,” she said The Stanford medical library has been a refuge for Von Raesfeld “I would spend hours as a kid just pouring over medical books just trying to find information on me,” she recalled doctors treating Von Raesfeld’s symptoms with drugs only made things worse especially with three medications she took to treat lupus in her late 20s that she says resulted in three joint replacements toxic encephalopathy and night-vision loss “I’m half Asian,” she said a lot of those drugs are tested on white populations And so I think some of my genetics played a role in causing these adverse reactions.” she took a genetic test that showed many of her prescriptions were either the wrong dose or the wrong drug her psychiatric medications were too high of a dosage and she doesn’t respond at all to opioids The test also explained why the steroids she took in her 20s failed miserably: She metabolized them slowly “It was working,” she explained “but they kept feeding me the drug and it was just sitting in my system They were then doubling and tripling the dose.” she gained 70 pounds and her skin began ripping and bleeding doctors can see exactly why a person is experiencing a side effect “Because they have this particular gene that is causing them to accumulate more of the drug in their system And so we either pick a different drug or we need to adjust the dose.” Tamraz hopes the new program will reduce negative side effects UCSF plans to bill each patient’s insurance Companies argue that more evidence is needed to demonstrate it improves care and lowers cost pharmacogenetics currently is offered only at a select number of U.S hospitals with large academic institutions Richard Weinshiloboum is a professor of medicine and pharmacology “There continues to be a controversy about how valuable this is but the one thing I can say for sure is that increasingly this is becoming a standard part of drug therapy for specific drugs that could have a serious adverse reaction,” he said “These are powerful drugs,” Weinshiloboum said Those things are sometimes due to differences in your genetics.” Von Raesfeld hopes pharmacogenetics is more widely available soon “My whole life has been turned upside down from damage from medications,” she said the only thing I can think of is to get testing like this out to the public so that no one else has to deal with these things.” Today Von Raesfeld is taking four medications — down from 40 It’s the first time in her life she says her treatment is helping rather than hurting her To learn more about how we use your information, please read our privacy policy. plus 3 free credits to watch locked content Peacock is the streaming home of your favorite Bravo shows plus so much more CHICAGO – Provider burnout and overwork is a hot topic in the wake of the COVID-19 pandemic But patients often struggle to navigate their own care in the complex and fragmented U.S patient advocate and CEO of Enlightening Results called patient burnout a "silent public health crisis." "I can assure you that the manual outdated workflows and trying to navigate the menus that have 10 different variations only to land in a voicemail box that's never returned to get a call back when you can't talk because you don't have privacy in your workspace," she said "All of these things are barriers to care that the people that you serve need." said providers need to realize many patients aren't able to advocate for themselves or make use of the information they're being given "If we can acknowledge that when you become a patient And when you're sitting there nodding and nodding that doesn't mean you understand," he said But patients now have access to more information about their health and care That makes communication and relationships even more important the free version from whoever we trust to give that information to us," she said Encouraging patients to access their health records and check them for accuracy is key But records are often filled with medical jargon director of patient and family health education at Wilmington "I don't know if you've ever looked at an entire patient chart from an extended medical stay: reams and reams and reams and reams of data How much of it is understandable to the average person We need to really prioritize information and present what is important to people as they're trying to manage their health." Rebecca Stametz will offer more detail in the HIMSS23 session "Geisinger's Journey with Digital Whiteboards: Measuring the Impact." It is scheduled for Thursday © 2025 MobiHealthNews is a publication of HIMSS Media The latest news in digital health delivered daily to your inbox He really loved his Mustangs,” said head coach Tom Bonfigli after the Dec “His spirit was in the DeCarli Gym tonight.” Vincent varsity boys basketball team won the first-ever Gary von Raesfeld Memorial Tournament in a three-day sweep last week bringing the Mustangs to a stellar 9-0 record overall for the season After defeating Drew High School 48-30 in the Dec and then winning in a close 41-40 matchup against Point Arena High School the next day the Mustangs went on to defeat Elite High School 57-38 in the tournament final “It was a special night,” said head coach Tom Bonfigli This was the debut of the new tournament, named in honor of legendary St. Vincent athletic director Gary von Raesfeld, who died unexpectedly one year ago at the age of 59 The late Argus-Courier sports editor John “JJ” Jackson described von Raesfeld’s role at St Vincent this way: “His official title at the school was associate athletic director von Raesfeld – who was nicknamed “GVon” by students and staff – was honored in a ceremony with speakers including coach Michael Baribault He really loved his Mustangs,” Bonfigli said after the Mustang victory Everything he did was all about the kids.” Senior Cole Williams was named tournament MVP scoring 25 points with 6 rebounds in the Dec Vincent contributors included senior Sebastian Andrade who scored 13 points against Drew and 9 against Elite sophomore Jack Mountanos who shot 10 points against Drew senior Josh Malik who had 8 points and 6 rebounds against Elite and junior Justin Greco who also had 8 points Andrade and Malik were named the All-Tournament Team The Mustangs looked to extend their win record to 10-0 for the first time in program history as they went on the road to Redwood Christian on Dec Amelia Richardson is a staff writer for the Argus-Courier She can be reached at amelia.richardson@arguscourier.com or 707-521-5208 eye-rolling spectator on a team with bickering bottom-dwellers Aaron Grissom and Keriann Von Raesfeld we’ve asked Cogswell to give us her insider perspective on each episode Cogswell recaps all the action from this week’s episode including her thoughts on molecular gastronomy her self-effacing analysis on cooking chicken and her real feelings regarding who should have gone home I have to ask: Is it getting easier to watch yourself on television Did you anticipate being such a major focus of episode two I know it’s probably hard when you’re in the moment to know how the edited episode will turn out I thought it was mostly going to be a focus on my team but I realized watching it last night my facial expressions were pretty priceless Let’s go back to the beginning of the episode What were your thoughts on the Quickfire Challenge I ran out of time and actually didn’t want to serve a whole pork chop The judge’s cut into the edge of the chop and it was overcooked It’s like any large piece of meat that you cook the edges are always going to be a little bit more cooked than the middle I really shot myself in the foot on that one Were you just trying to sell it to the judges You always want to be confident about the product that you’re putting out You never want to throw yourself under the bus immediately Most of the episode dealt with the concept of teamwork From the very beginning at our team meeting before going into the challenge I knew right then and there it was a lost cause And I knew that I just needed to keep my head down and make sure whatever I was making was the best it could possibly be You seemed to back off and just focus on your part of the dish If there are two strong personalities like that I like to think of myself as being pretty professional there was no getting a word in edgewise anyway they tend to paint somebody as a “bad guy.” We now know this season it’s going to Aaron Grissom I’ve gotten the chance to know Aaron personally let me think about how I want to say this…this is hard That whole exercise was basically what you do as a sous chef Did you see the other teams staring at you guys The other elephant in the room last night was molecular gastronomy it seems to be a very polarizing style of cooking I personally don’t dabble in molecular gastronomy there’s some very strong opinions either for it or against it so it’s not something I’ve had a lot of exposure to both Gail and Tom Colicchio lauded your portion of the meal “I’d be pissed if I were you.” Did that at least feel good The judges were so disappointed in the dish they were just excited that at least one thing was right on it Do you think the main reason your chicken stood out was that Aaron’s bourbon onion jam and Keriann’s corn salad were so bad Were you ever happy with your teammates’ ideas for what was going to be on the plate It was a raw salad with cooked chicken and cold jam I know that’s an awful way to think and it’s not teamwork at all I’m just going to do this and I’m going to nail it.” We now know that the Yellow team was ultimately deemed the loser and Joy Crump was sent home I wish I hadn’t nailed that chicken because I think that someone on my team should have gone home instead of Joy but I think there were more dire mistakes made in the garnishes on our team One last question: Is it a weird situation for you to be in to be judged by other Boston chefs like Todd English and Dante de Magistris I don’t know either one of them so it was like meeting them for the first time Where to Eat in Greater Boston in May 2025 Where to Eat in Greater Boston in April 2025 The Ultimate Guide to Massachusetts’ Tastiest Edibles Dear Reader,Unfortunately our comment platform isn\'t available at the moment due to issues with our paywall and authentication vendor this team has orchestrated 30+ local events spanning from grand celebrations to educational forums to intimate gatherings Brandelle McIntosh- Events and Local Partnerships Director Karen DeLuca- Community Relations Manager (Not Pictured) It is with immense pride that we extend our congratulations to our Events team From impressive business-to-business events for the North Bay Business Journal to heartwarming community-oriented events for the Press Democrat and more their versatility has shone through in every endeavor The events are not just gatherings; but experiences that inspire and leave a lasting impression Our diverse events play a pivotal role in bringing our communities together providing a platform to showcase the people and businesses that make our region special They also foster an environment of engagement and camaraderie that define the spirit of the North Bay Our Events Team’s organizational skills and attention to detail are nothing short of exceptional showing the passion and dedication each team member brings to the table Congratulations on this team’s 2023 achievements we look forward to the continued success of Sonoma Media Investments’ events under the care of this team in 2024 The schedule includes the new Gary von Raesfeld Memorial Tournament set to take place Dec Vincent de Paul has announced its boys basketball schedule for the 2023-24 season which will feature some new traditions and a big sendoff for Mustangs head coach Tom Bonfigli who is set to retire at the end of the season Vincent said its boys basketball season will begin Nov 8 with a pair of scrimmages before the home opener against Lower Lake The Mustangs will open league play with defending league champion Ukiah at home Jan Other opponents the Mustangs will face throughout the season include Victory Christian Vincent will face Casa Grande in its Foundation Game at 7:30 p.m Vincent winning 48-39 in a game played at Petaluma High School The upcoming season will be the last for Bonfigli as head coach who announced last year he will be passing the baton and retiring after 42 seasons as a head coach fellow coaches and community members will come together Jan She can be reached at amelia.parreira@arguscourier.com or 707-521-5208 Katie Greaves has been named director of the employment and training division for Sonoma County Human Services Department She was first hired by the department in 2007 and currently serves as a section manager for administration and quality improvement with the Family Amanda LeCave is the new marketing project coordinator for Santa Rosa’s Boylan Point Agency She is a Santa Rosa resident and a graduate of Pepperdine University with a bachelor’s degree in integrated marketing John Mackie and Steve von Raesfeld have joined the board of Sonoma Academy in Santa Rosa Dimock is a national food movement organizer who heads the nonprofit Roots of Change Eiseman is a partner in the law firm of Quinn Emanuel Urquhart & Sullivan and practices in the firm’s San Francisco office Mackie is the co-founder and managing partner in the Santa Rosa law firm of Carle Mackie Power & Ross Von Raesfeld is the founding principal of vRa Architects Sarah Stanley-Burnham has become the chief executive officer of Petaluma’s Redwood Building Maintenance who remains chairman of the board but retired in April after leading the company since purchasing it in 1983 Stanley-Burnham previously served as a registered nurse for eight years while working part time for the family business Jonathan Weintraub has joined the board and will serve as treasurer for the nonprofit Center for Climate Protection in Santa Rosa Submit On the Move items to ?onthemove@pressdemocrat.com .st1{fill-rule:evenodd;clip-rule:evenodd;fill:#2a2a2a}By National DeskTop Chef Boston Stacy Cogswell TOP CHEF -- "Sudden Death" Episode 1201 -- Pictured: (l-r) Ron Eyester Alvara "Katsuji Tanabe" Soto -- (Photo by: David Moir/Bravo) For fans of television cooking competitions, familiar scenes opened the season premiere of "Top Chef" Season 12 in Boston The super-sized episode introduced us to 16 new chef'testants as the show returned for a twelfth season last night Padma Lakshmi reminded us what was at stake: A feature in Food & Wine Magazine an appearance at the Food & Wine Classic a boatload of money and the title that every home chef wishes they had Sudden Death Quickfire The ultimate test of speed in the kitchen Chef'testants were split into teams of four and faced with local ingredients of lobster "First day of school and someone's getting expelled," said someone off-camera Adam was confident in the beginning but collapsed under pressure Stacy's yellow team came back strong thanks to Ron's knife skills Katsuji can't shuck to save his life but Keriann popped and unlocked enough clams to win it for the green team Cook-Off George was the slowest chef on the red team and picked teammate Gregory for the head-to-head cook off in hopes to not go home first George made an "elegant dish" of pan-seared mackerel and Gregory made a "bright and refreshing" chilled seafood trio Elimination Challenge Chef'testants were asked make an updated version of the very first dish they remember cooking for a Top Chef Food Festival They shared the stage with some of the Boston's finest at the Museum of Science Boston .. Adam told us Throwback Thursdays memories of faux-fishing with his grandpa and we finally saw the chefs doing their thing under pressure Gregory with OMG-spicy Scotch bonnet peppers and Mei crafted a congee I was perplexed by Michael's Sriracha pearls and Katie's broccoli salad I think the latter might be the only thing I ever agree on with Aaron Did anyone else wonder at Ron and Rebecca's shock on how the judges tell it like it is right away TOP CHEF -- "Sudden Death" Episode 1201 -- Pictured: (l-r) Richard Blais Deliberation & Purgatory The judges liked Doug's "fresh and crisp" fried chicken dish with watermelon Gregory's "high-speed motorcycle chase" Haitian chicken dish and Mei's simple but flavorful congee They liked Joy and Adam's dishes but not enough to make top spots They didn't like Katie's broccoli salad (shocker) Michael's corn soup (aka "fishy cereal") ladle of fondue and complicated couscous tortilla "thing." Padma asked everyone to follow her into the judging room and Adam wanted to die because he realized everyone was going to have to witness the first Judges' Table Tom Colicchio praised the rustic and homestyle dishes but noted how some understood the challenge while others did not Richard Blais confided that they would all eventually get used to working by the clock Winner = Mei Eliminated = Michael...because molecular sweet corn and salmon egg soup is no bueno What did you think of the Top Chef Boston season premiere Comment below and check out Episode 2 next week By Sarah Platanitis Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, (updated 8/1/2024) and acknowledgement of our Privacy Policy, and Your Privacy Choices and Rights (updated 1/1/2025) © 2025 Advance Local Media LLC. All rights reserved (About Us) The material on this site may not be reproduced except with the prior written permission of Advance Local Community Rules apply to all content you upload or otherwise submit to this site YouTube's privacy policy is available here and YouTube's terms of service is available here Ad Choices The Bay Area hardly needs to boost its gastronomic cred but TV’s “Top Chef” did it anyway Wednesday by naming… but TV’s “Top Chef” did it anyway Wednesday by naming San Francisco chef Melissa King and San Jose chef Keriann Von Raesfeld as contestants in Season 12 of Bravo TV’s cooking competition King’s résumé include stints at Michelin-starred restaurants such as Campton Place the Ritz Carlton Dining Room and most recently Luce helmed the 150 Central Park restaurant aboard one of the world’s largest cruise ships A clip on Bravo’s website shows contestants creating a Thanksgiving menu at Plymouth Rock and cooking for the New England Patriots’ Rob Gronkowski There’s no shortage of stress and squabbling between chefs; at one point Von Raesfeld sniffles as she talks about missing her kids Although neither contestant responded to requests for comment Wednesday Bravo’s website notes King trained under local chefs such as Dominique Crenn who scored the ultimate TV victory when he competed on the original Japanese version of “Iron Chef” in 1998 the “Delacroix of French Cuisine,” even though the sous chefs assigned to him didn’t speak English lobster cream soup with scallops and black truffles really is the universal language which could have a lingering impact on Menlo Park-based Facebook said a fan of TV’s “The Game” has no legal right to 6.2 million “likes” she amassed on the unofficial Facebook page she started for the show I stepped into the role of superintendent of the San Francisco Unified School District six months ago with a deep sense of responsibility — and an even deeper sense of… is struggling to keep its services going after two of its grants were cancelled The strike — the fourth since the start of the school year — followed months of fruitless contract negotiations and complaints about longstanding understaffing The Hollywood Reporter said Stacey Mattocks whose online campaign is credited for reviving “The Game” after it was canceled by the CW lost her lawsuit and control of the Facebook page to BET after the judge ruled she had no legal “property interest.” The lawsuit states BET offered to buy the Facebook page for $15,000 says hookup apps such as Tinder and Grindr are “ruining romance.” … Movie star Jackie Chan says he’s “enraged” and “ashamed” after his son Jaycee’s marijuana arrest in Beijing last week … Mariah Carey and Nick Cannon are reportedly set to split … Olympic gold medal sprinter Usain Bolt is 28 … Actress Kim Cattrall (“Sex in the City”) is 58 … Actor-director Melvin Van Peebles (“Sweet Sweetback’s Baadasssss Song”) is 82 Got scoops or Bay Area celebrity gossip? 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Or sign-in if you have an account Create an account or sign in to continue with your reading experience Standing in front of some of the world’s best Angus and Wagyu beef dry aging in a climate controlled cooler at The Butcher Chef Toronto’s new “luxury boutique steakhouse,” executive chef Derek von Raesfeld delivers an impassioned account of each steak’s unique flavour profile We apologize, but this video has failed to load.Try refreshing your browser, ortap here to see other videos from our team.Play VideoArticle content“The lifestyle of the animal really comes through in the quality,” von Raesfeld says Co-owner Michael Dabic says what you get is more than just a slab of meat Join Laura Brehaut on a weekly food adventure with mouth-watering reads delivered Fridays By signing up you consent to receive the above newsletter from Postmedia Network Inc The next issue of Cook This will soon be in your inbox Interested in more newsletters? Browse here. “What distinguishes The Butcher Chef from other steakhouses is that we’re trying to raise the bar,” Dabic says. “We create tasting menus where you can have a seven course meal and try not just steak, but rabbit, pheasant, duck.” And there’s a meat to suit everyone’s taste. Von Raesfeld recommends his patrons try a few steaks so they can compare flavour profiles. The Angus beef raised in Bruce Mines, Ont., is grass fed most of its life, but finished with a diet of peas and barley. The Northern Ontario climate gives it a rich bite. The Angus from Prince Edward Island has a completely different flavour profile. The cattle are raised by the seaside on grass growing from the island’s beautiful red soil, giving the meat an iron-forward flavour. Then there’s Wagyu beef varieties from farms in Japan, the United States and Australia. The incredibly rich, big-flavoured Japanese beef known for its incredible marbling is soft and delicate, so much so that you can almost chew it with your tongue. Dabic says that eating Wagyu beef becomes a ritual for guests. “You take a small bite. And savour it,” he says. “Like a great bottle of wine.” Dabic’s restaurants are among a handful in Canada certified to sell the best variety of Wagyu: the buttery smooth, melt-in-your-mouth, much-sought-after Kobe beef that is raised exclusively in Japan’s Hyōgo Prefecture. An 8 oz striploin is $440 — customers are paying for the quality of feed and care that went into the animal, von Raesfeld says. More than a typical steakhouse, The Butcher Chef’s aims to serve more than just a slab of meat and a side dish — although you can certainly get that. Von Raesfeld carefully curates a tasting menu that evolves each week. The restaurant also serves up beautiful seafoods and wild game from across Ontario and Canada, including pheasant, duck venison and rabbit. “So people can really experience everything that you might find in a butcher shop in the way of a tasting menu at a luxury fine dining restaurant,” Von Raesfeld says. Dabic was manager at the opulent steakhouse Harbour Sixty for almost 10 years before opening his first restaurant in 2012, the eponymous Michael’s on Simcoe, which has hosted the likes of Marion Cotillard and Bill Gates. He also purchased Oliver’s Steakhouse in Oakville in 2018 and rejuvenated the 50-year-old restaurant. Von Raesfeld has worked for some of Toronto’s top restaurants, including Scaramouche, and trained at Michelin-star restaurants in Europe. He has been the executive chef at Michael’s on Simcoe since 2013. He also runs the kitchen at Oliver’s Steakhouse. The Butcher Chef is his first time as a co-owner with Dabic. The pair originally had the idea to open a butcher’s shop, to ensure Michael’s on Simcoe would always be supplied with the best quality of meats. But when the location at 8 Harbour St., just south of the Scotiabank Arena, became available, Dabic saw an opportunity too great to pass up. The butcher shop evolved into a butchery-inspired boutique dining room. Dabic incorporated a mixture of contemporary and classic elements into the restaurant design, including art deco flooring and an opulent, French 18-carat gold plated chandelier. He chose the semiprecious gemstone tiger’s eye for the bar top because it looks like a luxury butcher’s block, and the tables are made of fine, black American walnut. The wine cellar, in full view near the entrance, is made of starphire glass. For von Raesfeld, his job doesn’t begin in the kitchen, but on the farm. “I like to get to know everything about the animal,” von Raesfeld says. “We want people to understand where the product comes from and how it was raised and why it tastes the way it does.” The right conditions can take a steak from delicious to divine. He ages the beef in house, a process that matures the meat, increasing its tenderness and flavour as water is released and the natural enzymes break down. Sometimes he’ll wrap the meat in coffee, hay or different grasses, or encase it in butter or duck fat to introduce new flavours to the meat. Von Raesfeld cooks the meat seasoned with just salt and pepper and finished with a dash of olive oil to ensure all of its natural flavours come through. “We take pride in the fact that we’re one of the few restaurants that really push the actual beef product itself,” he says, adding that people are realizing the vast difference between mass-produced, grocery store steak and meat from top producers in Canada and around the world. “At The Butcher Chef, we like to distinguish ourselves by providing the next level of experience,” von Raesfeld says. “We like to take care of every aspect, whether it is the actual service of the meats — the quality and the variety that is offered — to the utensils you use…. We like to think we’ve taken it to the next level.” transmission or republication strictly prohibited This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Read more about cookies here. By continuing to use our site, you agree to our Terms of Use and Privacy Policy You can manage saved articles in your account Since the layers of earth must be removed individually You can use our filter to find relevant topics Alternatively our search function or the overview of articles can help you out Europe’s electricity grids need to become more efficient. But their expansion has ground to a halt – partly because the public in many places are resisting the construction of new lines Underground cables and other technical innovations are possible alternatives – particularly if existing cables are simply ‘upgraded’ to higher transmission power we shed some light on the technical side of network expansion and show how compact power lines underground cables and superconductors can help accelerate network expansion without being a nuisance to the public and affecting local flora and fauna It’s not as if anyone considers them to be particularly attractive quite the opposite: Many people would say that high-voltage power lines are a bit of an eyesore Not to forget that they can only be built at a certain distance from residential buildings this is due to the fact that electromagnetic radiation in high and permanent doses is considered a health risk the noise generated by high-voltage power lines it is proving to be quite the challenge to locate any suitable power line corridors at all particularly in densely populated areas such as the German state of North Rhine-Westphalia South-East and North-West England or the Netherlands transmission system operators are increasingly relying on using existing lines for larger quantities of electricity New lines are also being planned with larger transmission capacities than ever before as the more electricity that flows on a single electricity highway the fewer new highways will need to be built masts can often be left standing while only the ropes A 110 or 220 kilovolt (kV) high-voltage line is thereby transformed into a 380 kV ultrahigh-voltage line high-temperature conductor ropes with carbon fibre or ceramic cores are used for this purpose they can withstand a permanent operating temperature of 200 degrees without the danger of sagging which could become a problem depending on the height of the masts which occur during almost every power transmission also increase in tandem with the rising operating temperature the transmission system operators across Europe are trying out full pylons these kinds of projects experience significantly more acceptance from the general public than the construction of completely new power lines upgrading existing lines is not without its pitfalls considering the increase in power – or to be precise: in voltage – also causes the intensity and degree of noise and radiation to increase the originally determined minimum distance to the nearest houses may no longer be sufficient With the result that network operators are forced to find alternatives This is precisely why the ‘Initiative Pro Erdkabel NRW’ has called for ultrahigh-voltage lines to be laid underground Although the radiation directly above underground cables is higher than under overhead lines it decreases considerably at a distance of only a few metres the majority of Europe’s electricity grids are already underground But these are almost exclusively the low-voltage and distribution networks The huge steel lattice masts almost always carry high and ultrahigh-voltage lines with voltages between 110 and 400 kV these power highways are now also being rerouted below ground The ultrahigh-voltage underground cable in Raesfeld It is one of a total of three underground sections of the power line connecting the power converter in Dörpen-West in Lower Saxony to the transformer station in Wesel Direct current from offshore wind turbines arrives in Dörpen and is then rerouted as alternating current before being fed into the distribution networks in the Lower Rhine region Once the entire power line has been completed more than three gigawatts (GW) will flow through the line – enough to supply around three million people with electricity Citizens’ initiatives such as the one in Raesfeld have also gained traction in other locations but not everyone is happy with the proposed solution who own fields located above the underground cables knowing that they will be compensated for crop failures during the construction period and the three-year recultivation phase is of little consolation They fear that the soil will dry out more quickly as a result of the heat generated all is not lost: initial measurements from the pilot station which has been running in Raesfeld since 2016 show that the heating of the surrounding soil is in fact well below the projected level even the transmission grid operator Amprion which is responsible for building the line as underground cables cost three to ten times more than an overhead line not the cables themselves but rather the underground construction work involved The preparatory work for underground cables is also much more complex as soil samples have to be taken at much shorter intervals than for overhead lines The layers of sediment are then removed one by one and later reapplied in reverse order and if a line needs to pass under roads or bodies of water the construction site circumnavigated the town at a distance of around 40 metres: “We felt as if a motorway was being built around Raesfeld” Mayor Andreas Grotendorst told German weekly newspaper Die Zeit at the time The final result is a 24-meter-wide corridor where no trees are allowed to grow these inconveniences should pay off in the long term because maintenance and repair work is also more complicated than with overhead lines Amprion estimates that it could take three to four weeks to rectify a fault With overhead lines the issue can usually be resolved on the same day It is therefore clear that underground cables only make sense in certain rare cases not just in terms of costs ultrahigh-voltage direct current transmission lines – HVDC lines for short – in particular are considered to be worth the expense it is more likely that they will be built as underground cables HVDC cables are used to transmit direct current instead of the conventional alternating current it is thus possible to transmit larger quantities of electricity in this way this means that the electricity has to be converted at both ends of the HVDC lines because alternating current is favoured for production and consumption But the necessary power converters are expensive meaning that HVDC only makes sense to bridge distances of at least 100 kilometres Almost all superconductors can be built as underground cables They can transmit significantly more power than HVDC lines and thus take up less space without making compromises in terms of power They owe their unique conductivity to extremely low temperatures they have to be cooled down to -253 degrees Celsius a feat which is much less challenging below ground than high above the trees.Thus far there are no plans to install superconductors even though the technology seems to be on the verge of reaching market maturity RWE is considered to be one of the leading global superconductor providers of the future what with its pilot project at its headquarters in Essen In the next episode of the ‘Grid Expansion’ series we will lift the veil on this pilot project and fast forward to the future to see which innovations could be driving grid expansion in coming years We encounter energy everywhere – at home, on the street, in the office and on the workbench. But what exactly is energy? How and from what is it made? How is it stored, transported and converted? The questions abound, answers to which are provided by this blog – exciting, snappy and always up to date. Learn more Staff Reporter NAMIBIA is a majority Christian nation where children… Staff Reporter NAMIBIAN authorities have issued a warning to communities,… Maria David A 29-YEAR-OLD man has been arrested in Ondangwa… Staff Reporter A 15-YEAR-OLD girl was raped and assaulted at… Maria David NAMIBIAN Police Force Inspector General Joseph Shikongo has… Staff Reporter THE Directorate of Veterinary Services has confirmed a… Staff Reporter SOUTH African Airways (SAA) has introduced a third… Maria David THE Ministry of Education is expected to construct… Staff Reporter PRESIDENT Netumbo Nandi-Ndaitwah said that the recent incidents… Staff Reporter PRESIDENT Netumbo Nandi-Ndaitwah has called on Namibians to… Maria David KING Fillemon Nangolo Shuumbwa of the Ondonga Traditional… Maria David DEPUTY Prime Minister and Minister of Industries The Butcher Chef is a Toronto steakhouse specializing in luxurious cuts of beef from around the world It's no expenses spared at this restaurant at the bottom of the Pinnacle Centre. in South Core co-owned by Michael Dabic (namesake of yet another upscale steakhouse, Michael's on Simcoe) and executive chef Derek Von Raesfeld the Butcher Chef is easily one of the bougiest places to eat in the city the restaurant seats about 50 and comes replete with all the accoutrements you'd expect of a place selling $960 plates of tenderloin from Kobe Dabic takes us around, proudly pointing out shi shi details like the butcher's block inspired wood design, the 18-karat Parisian chandelier, the Japanese Toto toilets, and the Trousdale door handles from Lenny Kravitz's design collab with Rocky Mountain Hardware What began as an idea to open up as an actual butcher's shop expanded into a high-end restaurant with a mixed menu of locally- and internationally-sourced meats from the States every animal that's butchered has a well-documented and highly orchestrated life which is crucial for ensuring that only the tastiest (and I'm told and maturing of the meat adds another step to the complexity of the flavours here A tasting menu ($160) will allow you to try several different dishes features appetizers like the Iberico di berlot ($45) This plate of Spanish acorn-fed pork is served with shishito peppers goats milk cheese and chunks of grilled bread A yellowtail tuna tartare ($37) also has A5-certified wagyu beef from Hokkaido Grilled Spanish octopus ($26) has a Pommes Anna made with yukon potatos and a salsa verde with a chimichurri sauce An iceberg wedge salad ($22) has rich yet relatively stench-free chunks of Tiger Blue cheese from B.C. Twenty-four oz aged ribeye ($138) comes from Bruce Mines is dry aged for 60 to 70 days in the kitchen before served Most cuts of meat (especially the Japanese ones) will be served with a special Salter Fine Cutlery steak knife made from Damascus steel No point in cutting into a premium steak with a knife worth less than $600 a blade Duck ($42) with a quince mustarda is made up of the confit leg sitting on a seared duck breast a peach cheesecake with assorted fruits and edible flowers is a quick reprieve from this carnivore's feast Michael's on Simcoe is an ideal place to dine if you enjoy the finer things in life - namely a top-quality steak or an expertly made Italian dish (it also helps if you have deep pockets and/or a corporate expense account to play with) Owner Michael Dabic, who was a longtime general manager at Harbour Sixty Steakhouse prior to opening his own place wants to offer patrons a modernized version of a steakhouse that also serves contemporary Italian cuisine who learned his trade at Michelin-starred restaurants in Italy handpick the top 2% of USDA prime beef in North America and butcher it in-house and some of that meat goes into a custom-made dry-aging chamber from Italy that can be seen from the dining room try to avoid gorging too much on the addictive bread baked in-house as well as the olives and dips served along with them - save room for the rest to come crispy ricotta-and-mozzarella-di-bufala-filled fried zucchini blossoms with puttanesca salsa Von Raesfeld likes to use local produce when possible but since the blossoms currently aren't in season here thin slices of raw USDA dry-aged prime striploin beef rolled with some arugula and topped with shaved parmesan and lemon truffle dressing fluffy pillows of pasta with fresh pieces of lobster lobster stock and fresh basil should up the ante a bit On to the steak: various cuts and types of beef are available ranging from an 8-oz Wellington County Premium Canadian Beef striploin ($36) to a 12-oz dry-aged U.S Snake River Farms Wagyu Beef striploin ($145) We try a 26-oz dry-aged USDA Prime Black Aberdeen Angus porterhouse ($79) and it's a perfect medium-rare (the way a steak should be served) The meat from the tenderloin side melts in my mouth and my dining companion claims it's the best steak he's had in his life It's cut tableside and served with whatever sides you decide to order A tower of Krombacher onion rings ($10) are Flintstone-like in size while chopped rapini with anchovy and chilli ($12) and sauteed mixed mushrooms ($16) are arguably healthier choices to accompany your hunk of meat Or you can promise yourself you'll work it off at the gym later and go all-out surf and turf by adding a half lobster tail and claw ($24) as a side there's an extensive wine list that's split into old world and new world and a champagne list where bottles range from $50 to $1,700 (for a Cristal RosĂŠ) A short menu of 3-oz martinis ($20.95) and 2.5-oz cocktails ($18.95) are made in the sleek bar and lounge area next to the dining room It may be gauche to conclude with talk of toilets it's worth a trip to the washroom facilities here if you've never experienced the joys of Japanese bathroom technology bidet functions and automatic sensors are just a few of the wondrous features you'll discover Dabic means it when he says he wants to challenge the overly masculine ambience of the traditional steakhouse - and I have to say which took place at St Sebastian Schlosskapelle while Lewin Maninger-Imping was the ring bearer The witnesses were the groom’s sister Sharon Sultana Xuereb The duties of bestman were carried out by Jeffrey Sultana The ushering duties were carried out by the bride’s brothers Volker Maninger-Imping and Holger Maninger Michael Thomas was the master of ceremonies The wedding dinner was held in the Knights’ Hall of Raesfeld Castle The newlyweds spent their honeymoon in the Netherlands please register for free or log in to your account.