Forschner / Victorinox Bread Knife, 10 1/4 in Wavy, Black Fibrox Handle Model 40547 The R.H. Forschner collection has grown in size and stature since its name was first carved in steel in 1855. Historically a premier choice of culinary professionals, it is still preferred by professionals today. Renowned for its extremely sharp, Swiss made, steel blades from Victorinox, R.H. Forschner provides professionals in food processing and preparation with superior quality, value-priced cutlery that enhances performance and increases productivity. They are manufactured in Switzerland. The renowned rosewood handles feature a carved handle design with the unique beauty of natural rosewood and are extra durable. The fibrox handles feature a non slip, ergonomic design and are NSF approved. The blades feature a high-carbon no stain steel with the unique Victorinox polished surface and a taper ground edge. Also offering a complete series of slicing and carving knives including the famous granton edge. Wavy Edge knives are especially useful for cutting soft products with a hard crust (bread) or tough skin (sausages and tomatoes) Straight Edge knives are recommended for cutting raw meat, slicing salmon and chopping vegetables. A Straight Edge can be sharpened using a sharpening steel. **The NSF mark is a certification of quality assurance and hygienic design. The National Sanitation Foundation mark is proudly carried on all R.H. Forschner blades with a fibrox or nylon handle and assures you of quality and assurance to use in a commercial environment. Look for this mark. Realize that most manufacturers do not carry this seal!

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Newsday - MADISON, Conn. (AP) _ A veteran town police officer accused of stealing shrimp and lobster from a Madison restaurant has been fired. The Police Commission Tuesday found Joseph Gambardella guilty of 15 departmental charges including lack of

Fisheries: Roekke returns to Roots
Norway Post - Said the “fisherman from Molde”: Why all the fuss! I am just an ordinary shrimp fisherman! - when journalists crowded him on the edge of the dock. It is Roekke’s aim to land his catch at the City Hall pier every Thursday morning, together with the

Eclectic Caf and Creperie
Baltimore Sun - savory crepes, all served with a beautiful little green salad lightly dressed in a tart vinaigrette, start with classic fillings like ham, egg and cheddar cheese ($6.95) and quickly veer into the more creative, with options like teriyaki shrimp

Bentley’s retooled
Raleigh News & Observer - Several of the more expensive entrees, such as shrimp and lobster in tomato cream sauce, and lamb chops a la moutarde, have also been dropped. They’ve been replaced, at little more than half the price, by the likes of Sicilian-style shrimp, grouper

The thrill of Brazilian grill
Biloxi Sun Herald - in a slightly citrusy pepper sauce and not dry at all; the pork loin was a little dry and salty; the spicy sausage was delectable; the turkey was moist and delicious; the filet wrapped with crispy bacon was soft and other-worldly good; the shrimp

Wharf offers diners best of everything
Corpus Christi Caller - Harris recruited executive chef Denis Gavlik to head the culinary creations and showcase his talent in the Red Brick Grill where hell prepare appetizers such as sauteed jumbo shrimp or Manhattan clam chowder. Food is like being a lawyer, Gavlik said

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