Join the Nation’s Conversation To find out more about Facebook commenting please read the Conversation Guidelines and FAQs Celebrity Summit passengers sick with stomach bug Fran Golden, Special for USA TODAY 12:59 p.m. EDT October 2, 2013 Celebrity Cruises’ Celebrity Summit. SHARE 3 CONNECT 28 TWEET COMMENTEMAILMORE More than 300 passengers and crew on the Celebrity Summit have been hit with a stomach bug identified as norovirus, according to the Centers for Disease Control and Prevention. The ship is on a two-week Canada/New England sailing, which embarked from Bayonne, N.J., on Sept. 21 and is due to return there on Saturday. In response to the outbreak which the CDC said affected 14.5% of passengers and 1.5% of crew onboard a beefed up cleaning and disinfection plan has been put in place on the ship. The CDC is also working with the cruise line on how to deal with “active cases” and cleansing procedures for when the ship returns to Bayonne. Through its Vessel Sanitation Program, the CDC said it would send an epidemiologist and an environmental health officer to meet the ship and do a health assessment, as well as to monitor sanitation procedures. The predominant symptoms of the gastrointestinal illness are vomiting and diarrhea. “Those affected by the short-lived illness have responded well to over-the-counter medication being administered onboard the ship,” said Celebrity Cruises spokeswoman Cynthia Martinez. “At Celebrity Cruises we have high health standards for all our guests and crew.
By Jeanette Settembre / NEW YORK DAILY NEWS Monday, September 30, 2013, 3:33 PM Comment Mark Von Holden Chef Dale Talde’s Kung Pao Chicken made with McDonald’s Chicken McNuggets, sweet and sour sauce, rice wine vinegar, peanuts and iceberg lettuce. Related Stories Who gives a hoot about pretty girls as waitresses?Its no reason to block Hooters from Brooklyn Leave it to celebrity chefs to make McDonalds fast food fancy. To counter negative attitudes toward its food, McDonalds held a chef event dinner at Three Sixty restaurant in Tribeca on Thursday night featuring dishes made by nationally recognized chefs using basic McDonalds ingredients elevating the drive-thru experience to fine dining. Mark Von Holden Photography Chef James Tahhan, cooking show star on Telemundo, prepares his Tortilla Esponola with an apple and cucumber chipotle salad made with McDonalds chipotle barbecue and honey mustard sauces I just want people to think differently about our ingredients, McDonalds Executive Chef Dan Coudreaut told the Daily News. People see ingredients like a perfectly round egg on an Egg McMuffin and they think its not a real egg, but theyre fresh cracked eggs every day. I cant change what people believe. Just get to know us a little bit better. RELATED: MCDONALD’S TO OFFER FRUIT, SALAD AS SIDES Mark Von Holden Photography Chefs Aaron McCargo Jr., Jessica Foust, Dale Talde and James Tahhan pose with their fancy fast food at the McDonalds celebrity chef-dinner at Three Sixty restaurant in Tribeca on Thursday. Attendees, a mix of media and franchisees sipped mojitos made from McDonalds Mango Pineapple Smoothie base by the chains dietitian, Jessica Foust, and used forks and knives to cut into chicken nuggets and fries. The multicourse menu featured ingredients like McDonalds crispy chicken, sweet and sour sauce, chipotle barbecue sauce, hash browns, cheddar jack cheese and espresso. Mark Von Holden Photography McDonalds corporate chef and dietitian Jessica Foust served up a slow-cooked beef with blueberry pomegranate sauce and french fry gnocchi. Among the entrees was a Kung Pao Chicken appetizer made by Chef Dale Talde, a former Top Chef contender and owner of Talde in Park Slope, that uses Chicken McNuggets sweet and sour sauce served in a bed of iceberg lettuce. RELATED: MAN ORDERS MCEVERYTHING SANDWICH IN MCDONALD’S Next, Telemundo cooking show star Chef James Tahhan prepared a tortilla espanola with garlic aioli served with a zesty apple and cucumber salad, which was followed by a bold barbecue chicken dish by Chef Aaron McCargo Jr., season four winner of The Next Food Network Star, who used crispy chicken doused in chipotle barbecue sauce, applwood smoked bacon and cheddar jack cheese served over a crispy hash brown. But the most elaborate dish was Fousts slow-roasted beef with blueberry pomegranate sauce and gnocchi fries cooked down and stuffed with eggs and flour. While you wont be able to get a Big Mac-aroon a chocolate ganache-filled party favor eaters got to take home or a mango mojito, the chain announched a plan to offer healthy alternatives to fries like fruit and salad.
‘Funniest Celebrity in Washington’: VIPs still rally to fundraiser despite little aid to charity
(Tax forms for 2012, when there was no Funniest Celebrity event, were not available.) Joe the Plumber Wurzelbacher performs at Funniest Celebrity in 2009. (Dan Zak / The Washington Post) Doug White, a scholar of philanthropic practices, said that well-run charities aim for a 75-25 ratio, where the larger number goes to the charitable mission and the smaller sum to operating costs and expenses. For big galas and seated dinners, costs shouldnt exceed 40 percent. (At Funniest Celebrity, patrons get sandwiches and one free cocktail; theres usually a B-list comic paid a few hundred dollars to perform.) The larger problem, White said, is the perception among ticket buyers and celebrities who lend their name and time that most of the money goes to charity. But White also faulted beneficiaries for not doing more research before signing on. Charities are taught to say thank you and nothing more. Its unfortunate. One Funniest Celebrity-branded show was a winner for charity: a 2010 Baltimore event benefiting the University of Maryland Childrens Hospital that grossed $50,000. But in that case, Siegels 501(c)3 was not involved; he was simply contracted to round up talent and the charity controlled all the money, organizer Phyllis Rabinowitz said. Michele S. Jones performs at last weeks Funniest Celebrity. (Roxanne Roberts / The Washington Post) Siegel said that recent tax records reflect a couple of bad seasons, not indicative of the 19 years. . . [but] of a few charities that really sold no tables and no tickets. He added in an e-mail that his events reap substantial free publicity and connections for the charities, which he said received some extra donations from the event directly from patrons and thus were not reflected in tax records. But, I offer that show to a charity to use in their fundraising, he wrote.