Attempt #87 - 'The Prince Albert Hotel'

[info]

When? – 29/02/2012

Where? – Bettenay’s Prince Albert Hotel, 149 Douglas Parade,Williamstown  VIC 3016

Price? - $24 

Website? - http://www.bettenays.com.au

Reviewers – Stefo, Emma, Ella, Kim, Karly, Pat[/info]

So the last few days in Melbourne have been very true to the calendar, taking the last weekend of summer, a very hot 38 degrees that left us with a thirst that could only be quenched by the most beautiful beer of all, free beer (thanks to Leeroy & Knickers for having a few of us at their fantastic wedding), into a typically winter midweek, with rain, coats, umbrellas, the lot.

This sort of weather is hard to deal with at first, but upon walking up to the doors of Williamstown’s third reviewee, The Prince Albert, I remembered why I love winter in this city. The chill of walking the footpath outside just makes the atmosphere in the pub look so much more enticing. You know theres probably a nice glass of shiraz with your name on it that’s just begging to be paired with some form of medium-rare, juicy, mooing plate of meat and potato. A nice tall pint of stout is settling as you put your jacket on a coat hook, and your safe from the storm outside.

The Prince Albert certainly gave me the feeling they could shelter me for a few hours after work on a Friday night, and tonight was the perfect night to introduce myself to the pub and its take on Melbourne’s favorite, the Chicken Parma.

A Parma review just doesn’t seem the same without the normal chairman of the parma-board, Lee, but he and his gorgeous new wife Nicole are off to Hawaii & Las Vegas for their annual international parma review honeymoon, and so I was left with the honors of the Chief Executive Creative Director of the Parma Review Team, so lets see how it all went then..

We took our seats on the long picnic table-come-booth hugging the wall, and ordered our meals at the bar, and both boys and girls were welcoming to the drinks on offer, the girls opting for a refreshing Aspall Cider, the boys a pint of local White Rabbit. One of the things that I loved about this pub was the range of drinks available, including cocktails, which you can read further into here.

So we didn’t have to wait long for the dishes to come out of the kitchen, all of us licking our lips starving. The first thing one of the reviewers pointed out was home made crumbing, definitely a welcome change to some of the lower-rated parmas we have tried. The plate was full, the chicken was a very respectable size, there was a nice heaping of chips on all plates, and a garden salad to accompany the pair, so we dug in.

Apologies for the quality of the photos, the ParmaCam wasn’t on hand this week. (I’m pretty sure the tripod is planted firmly in the honeymoon suite somewhere in Hawaii)

The chicken on the plate was a fantastic bit of real, top quality, thick, free-range breast. Theres nothing the Parmadaze team love more then a good set of breasts planted in front of us, and this was exactly what we got. The crumbing, as previously mentioned, was home-made and definitely something we were all looking to try out. It was refreshing to the pre-processed crap that some microwaves kitchens put out.

 

The general feedback from the team was fairly consistent; It wasn’t a poor parma, that’s for sure. It just wasn’t fantastic. A heap of chips is exactly what the customer wants, but PLEASE don’t serve us McDonalds fries. Every second pub in Melbourne serves them, and its boring, repetitive but most of all lazy. Unfortunately we did have to cope with these and they were fine, but I think the scores reflect the attitude towards them, with nobody on the team giving anything more than 5/10 for them.

The salad on offer was again, what you find in most pubs, a simple garden salad that was not too basic but nothing special at the same time, the dressing was slightly sweeter then your regular which I personally didn’t mind but I think the girls grew tired of it after a while. I wish more pubs in Melbourne gave us some bang for your buck in the salad category, a bit of pasta salad and potato salad goes a long way.

The crumbing was ok, but again nothing special. I do appreciate the effort that goes into the home made crumbing but the taste just wore off about midway through. A topping of pancetta, mozzarella and napoli sauce rounded it off nicely but we weren’t singing its praises, as we have at other pubs.

The general consensus was basically as follows:

 The Prince Albert’s Website has the following at the top of its eating page:

 ”Eating

<Definition: Belly full, mouth singing.>”

We were about halfway there with the belly full part ( I am always complaining about the lack of size in portions of food these days, and no I am not obese!), but we were definitely not singing. Having said that the menu had an absolutely delicious range of steaks on offer and I would definitely go back to try these out, I just cant see myself ordering the parma anytime soon. The $24.00 price point seems a bit steep for the quality of what you get in return, when a lovely wagyu beef burger is available at the same price I think it would be the safer bet.

Having finished in a bit of negativity there I would just like to set the tone I aimed for at the start of this review.  The Prince Albert looks like a great pub to call your local, I would happily be caught in there on a regular occasion, so please make sure you sneak in if you get the chance, and tell them the Parmadaze team sent you. Hopefully they will know exactly who you are talking about and as a result recommend you try their new improved chicken parma. 

Parma - 5.92
Chips - 4.00
Salad - 3.67
Value - 2.33
Total - 4.37

The search continues…

A massive thanks to Pat for taking the helm this week! passing the torch to Stefo next week, so stay tuned!

Attempt #86 - 'The Old Hepburn Hotel'

[info]

When? - 01/01/2012

Where? - The Old Hepburn Hotel, 236 Main Rd, Hepburn, Victoria

Price? - $22 for Traditional, $24 for Aussie and a $15 parma Monday

Website? - http://oldhepburnhotel.com.au/

Reviewers - Grace, Janet, Lee, Nikki, Pat, Shanan, Tony[/info]

I’ve been sitting on this review for a while now, waiting for a time when I needed a week off from the parma hunt, That week has arrived and I think I’ve got a damn good reason. “I’m getting married this weekend” is an excuse I hope to only give once in my life, and in the ranking of acceptable excuses I think it ranks pretty high up there, probably just below “I was kidnapped, buried alive and I’m using what battery life I have in my phone to let you know I can’t make it” and just above “A badger ate my foot”.

So cast your minds back to the first day of 2012, On the first of January after a night out at The Palais I awoke to a hangover only a parma could cure, and seeing as I was up at Daylesford with a pretty decent chunk of the Parma Daze review team we headed to the Old Hepburn Hotel try the first parma of the new year.

To give you an idea of the state we were in I have prepared a collage of photos, taken on my phone, on the 31st of December 2011.

Nerf machine guns, moths the size of my hand and a lot of inappropriate podium dancing while much alcohol was consumed, it was a big’un.

Early in the afternoon a very seedy group of people wandered into the Old Hepburn Hotel and took a seat in the bistro, the bold amongst us ordered an alcoholic beverage while the rest stuck to soft drink and water - A parma was set in my mind as my cure-all, then I noticed that, other than a regular parma, an Aussie novelty parma was available with bacon and egg in place of ham, now I am not normally one to indulge in novelty parmas, but my body needed bacon more than it ever had before, so I went with the novelty and the others opted for the original.

The wait for our meals was filled up with the usual ‘morning after’ conversation - lots of “I did shots?”, “What time did we get home?” and “where did you disappear to for 2 hours in the middle of the night”

Before too long, our precious hangover food arrived…

The Aussie -

The Original -

This whole parma just screamed home cooked meal, the schnitzel was thick and juicy, pretty sure they were crumbed in-house with home made crumbing, the napoli was perfect, chunky with big chunks of onion and herb throughout that gives the strong appearance of another home made creation, The cheese was tasty, well cooked and there was plenty of it.

My bacon and egg was cooked to perfection - I like my egg yolks runny in the middle and these were perfect. Despite getting looks of envy from those who went with the traditional parma, word came round that theirs was just as good.

This is normally where I would put the ParmaCam or cross section, however in my handicapped state it slipped my mind to get a photo (and I didn’t have the parmacam tripod when this was reviewed), so just use your imaginations!

Imaginaaaation! Imaginaatioon!

The chips were fantastic, beer battered perfection, the only complaint around the table was that there simply wasn’t enough of them, They were great, we just wanted more.

The salad was … enough. A garden salad of lettuce, onion, tomato and cucumber was definitely fresh, but a little lacking in the taste department, a splash of dressing would’ve really brought it to life.

Those around the table who could actually summon the will to speak managed to mumble out the following -

If you’re in Daylesford or Hepburn and looking for a good honest pub meal without a lot of the wank that is associated with restaurants in the area, then the Old Hepburn Hotel is definitely the way to go. The meals were top notch and definitely hit the spot for those of us dealing with post new years eve trauma, Looking at the pub’s Facebook page they seem to offer up a $15 parma night every Monday with a bunch of novelty options - definitely worth hitting if you’re in the area. Even if its not a monday night, stop in as its a great spot with a winner of a parma.

Should old acquaintance be forgot, and never brought to mind… Should old acquaintance be forgot, and Auld lang syne.

Parma - 8.29
Chips - 7.21
Salad - 5.14
Value - 6.43
Total - 7.07

The search continues…

Old Hepburn Hotel on Urbanspoon

As Reviewer Nikki and myself will be on our honeymoon from the start of March, the next two weeks are going to be a bit different! We have lined up some of the other, usually quiet, members of the PD team to take the reigns and I’ll be doing my best to track down some parmage in both Hawaii and Las Vegas to report back! Stay tuned to our Facebook or Twitter for more info

Attempt #84 - 'Rochester Castle Hotel'

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When? - 09/02/12

Where? - Rochester Castle Hotel. 202 Johnston St. Fitzroy

Price? - $8 for original, $10 for novelty

Barry? - No

Website? - http://rochestercastlehotel.com.au/

Reviewers -  Cale, Lee, Nikki, Stefo[/info]

** NOTE - This pub has closed! Parma no longer available - Review will stay up for posterity. Enjoy!

 

A couple of weeks ago I made a post on /r/Melbourne, the Melbourne sub-reddit of the website Reddit, Asking the good people for suggestions of pubs to hit to find a good parma - I was inundated with responses so last week I picked one at random from the massive list, loaded up the parma bus and headed down to the Rochester Castle Hotel.

The first thing that struck me about the Rochester was the sheer size of the place - I wasn’t expecting this corner pub to be so massive! heaps of tables in the front bar, booths through the back room to the pool tables and continuing into a quaint little beer garden out the back - we took a seat and perused the menu, we were in for more than just a standard parma as a rather sizable list of novelty parmas appeared before us…

Both the schnitzel & gravy and the traditional parma clocked in at $8, all the others $10. Reviewers Stefo, Nikki and myself kept it traditional, while reviewer Cale branched out and got the Nacho parma, with salsa, ham, mozzarella, corn chips, guacamole & sour cream.

While waiting for our food the two pints I had consumed got to me and I had to use the facilities, I don’t normally mention the men’s room in reviews but this one shocked me, as it was lit entirely by tea light candles - I don’t often pee by candlelight, and the whole experience felt … well I won’t say rapey but I was definitely clenching my cheeks.

When we ordered we got one of those plastic buzzers that light up and vibrate when the food is ready. I friggin love these things, I dont know why but if more pubs had them I would die a happy man!

The buzzer buzzed and we collected our meals, I have included photos of both the Traditional and the Nacho parma to give you a clearer idea.

Okay, it’s a cheap and nasty parma, but for $8 I can’t say I was surprised. It wasn’t terrible, not at all, for a cheap and nasty it was actually pretty good, but the whole thing was just bland. Unfortunately neither the chicken, ham or cheese carried any flavour, and the napoli was virtually nonexistent.

I’ll say it again in the conclusion but I’ll put it here as well for the record - This is a parma that needs the novelty toppings, the parma on its own just doesn’t carry enough flavour to stand on its own. The Nacho parma looked freakin delicious, and regretted not getting something from the novelty menu from the moment it hit the table.

The chips were standard, well seasoned but a little overcooked, nothing special - some tomato sauce on the table would have helped them out a lot.

The garden salad was basic, but for an $8 parma not a lot is ever expected of the salad. Simple garden salad of lettuce, carrot, onion, tomato and a splash of balsamic - was a little light on the balsamic for my liking but nothing terrible.

ParmaCam seemed to get a good reception last week, so it returns!

[youtube id="Z6sXdxuB9s8" width="580" height="337"]

I really need to work out a way to format these better so the quotes don’t come right after the ParmaCam, maybe next week I’ll put it after the parma section itself, I’d change it myself, but ehhh, I’m too hung over for that!

If you’re after a cheap n nasty parma then the one at the Rochester actually isn’t that bad, Tuesday night trivia coupled with cheap jugs and a $10 novelty parma sounds like a great night out to me, and definitely wouldn’t say no to another one, but avoid the traditional and go for something from the M selections range (a little bit fancy).

Parma - 4.86
Chips - 3.63
Salad - 3.63
Value - 7.88
Total - 4.97

The search continues…

Rochester Castle Hotel on Urbanspoon

Thanks to the Redditors for the suggestions! I have a lot to get through now and will not rest until we try them all. 

Attempt #83 - 'Bev & Mick's Turf Club'

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When? - 02/02/12

Where? - Bev & Mick’s Turf Club, 1 Flemington Rd, North Melbourne.

Price? - $15 ($12 Parma n’ Pot Tuesdays)

Barry? - No

Website? - http://www.bevandmicks.com.au/

Reviewers -  Adam, Emma, Grace, Lee, Matt, Nikki, Tony[/info]

Much like last weeks attempt at the Keilor East RSL, The Turf Club is one of those pubs that I’ve seen hundreds of times, but never had an excuse to visit - until now.

Located at 1 Flemington Rd, under the giant Aussie flag at the Haymarket roundabout, This pub has recently joined the ‘Bev & Mick’s backpackers’ franchise and has thus had a bit of a paint job and spruce up since the above photo was taken.

Walking in half of the pub was blocked off as they seemed to be doing renovations in that area - no matter though, past the juke box and pool tables is a door that leads to a huge beer garden, much larger than I was expecting, with heaps of seating. It was a warm night so we pulled up a pew in the sun and placed our order.

The Turf’s standard parma clocks in at $15, and on Tuesday night there is a $12 parma n’ pot special. Unfortunately we were in on a Thursday, so it was full price for us.

After a longer-than-usual wait (about 45 minutes) our parmas arrived.

There was a lot of nude schnitz and the bottom of the parm was a bit overcooked, it was processed schnitzel (curse you processed schnitz!!) which caused the crumbs to often flake away upon cutting.

The cheese, while a little overcooked like the rest of the parma, was pretty favourful and it was clearly visible that both parmesan and mozzarella was used, adding a bit of depth to the flavour. The ham was passable, as was the napoli - if only it had covered the whole parma.

There was technically nothing wrong with the chips, but they were forgettable. A decent serving but not much else to say other than that.

The garden salad (lettuce, onion, carrot, cucumber & tomato) was also passable. It’s score dipped in the slightest as a very sweet dressing was used, and a garden salad usually doesn’t go down very well if it tastes like its been dressed in sugar syrup.

Now to introduce a brand new feature on Parma Daze - The Parma-Cam (patent pending). Click play below to watch…

[youtube id="0TYV5SbhD7k" width="580" height="337"]

Enough from little ol’ me, on to the comments!

The Turf’s parma is your standard el-cheapo processed parma, but saying that, on the scale of el-cheapo processed parmas, it tasted pretty good in the end - The chef has done what he can with the ingredients he had and has pulled off a decent meal.

Completely forgettable, and not one I would be seeking out again, but good for what it is - If I was there again and it was a Tuesday night $12 parma n’ pot deal I’d probably … wander down to The Metropolitain and get an awesome parma. Sorry, but at least I’m honest.

Parma - 4.92
Chips - 4.52
Salad - 4.33
Value - 5.42
Total - 4.82

The search continues…

Hit us up of Facebook or Twitter! Let me know what you thought of the new Parma-cam - a good addition? Worth continuing? 

Also, thanks to the folks over at /r/Melbourne on Reddit for all the awesome parma ideas - I know the Turf wasn’t one of the ones you suggested, but we will definitely be getting to some of those soon!

Catch ya next week!

Attempt #82 - 'Keilor East RSL'

[info]

When? - 19/01/12

Where? - Keilor East RSL. 12-22 Hoffmans Rd. Essendon

Price? - $20

Barry? - No

Website? - http://keiloreastrsl.com.au/

Reviewers -  Adam, Bearder, Carly, Lee, Nikki, Pat, Stefo[/info]

EDIT 04/03/16 - We wen't back! After hearing that the kitchen at the Keilor East RSL had a revamp we went back for round two, and found a much better bird waiting for us! This review is no longer valid - check out our new thoughts by clicking HERE!
EDIT 2/12/15 - Just got word that the Keilor East RSL has seen the light from their processed-schnitzel ways and are now taking great pride in their home-made birds. Going to give them a re-redo in the new year, but until then perhaps you could give them a chance? If you do let me know how it goes on any of our social media accounts or shoot me an email. Cheers!

RSL is an initialism we have been avoiding for 81 parma reviews. Well, that isn’t quite true, we didn’t make any active effort to not visit an RSL, it kind of just … happened.

With the new year upon us we had to start somewhere and as we had all been on quite a long parma drought we decided to test the water with somewhere local, and as we have exhausted most of the local flavour in terms of pubs - RSL’s are the only venues that remain, and the closest one to most of the PD team is the Keilor East RSL. So for the first attempt of 2012, that is where we went.

First of all, RSL’s are great, I think you would struggle to find a place with nicer people.

I arrived at this attempt about an hour early, I was waiting at the bar for the rest of the group to arrive - looking like a bit of a fish out of water (being a lad in his late 20’s in a sea of blokes in their late 60’s) a guy stopped me wanting to get a better look at what was on my T-shirt. He read it aloud - “Dyslexics have more nuf”, had a bit of a chuckle, then invited me back to his table to have a beer and introduced me to his mates. It’s that sort of kindness and Aussie spirit that you don’t often find in pubs any more, and it was greatly appreciated.

The rest of the team started to arrive so I left my new found friends and took a seat in the bistro. I arrived at 6 o’clock and the place was absolutely packed, by the time we sat down to eat it was about 7:30 and a fair bit quieter, which was a great thing, easy access to the bar with its oh so cheap beer prices.

We ordered our meals and awaited their arrival, white waiting we finished off our complimentary bake-at-home bread rolls and a beer or two, I promise this year I am going to try and make a better effort to start timing between order and parma arrival. well actually, I can’t promise i’ll try, but ill try to try

Anyway - the parmas arrived

I had high hopes for the parma and it looked good when it fell in front of us, presented beautifully and on square plates (a microwaved turd would look good on a square plate) I couldn’t dig in quick enough, unfortunately though, it was downhill from there.

I have been trying my best to be positive about this parma, as it is served up at an RSL and the people there were just so damn nice it pains me to speak ill of them, how about if I get all the negatives out of the way in one go, as quick as I can, and we can move on from there… ready? *deep breath*

The schnitzel was processed chicken, it was over-cooked, dry and bordering on burnt in places, the ham was present, but didn’t do much for the overall flavour, the cheese and napoli were tasty well done but the overall dryness of the prefab chicken left a bit of a bad taste in our mouths that no quality of toppings could save, and $20 is a bit expensive for the quality of the chicken.

*braaarghh*..*pant…pant*

There, its done, the rest of this review should be mostly positive! As I said the cheese and napoli were great, and (once again) it amazes me how much a sprinkling of green things can help the presentation of a parma.

The mountain of chips was indeed impressive, albeit a little overcooked - caught in a limbo between french fries and chips, a little seasoning and they could have been much better, definitely quantity over quality in this case.

The salad was surprisingly good - Lettuce, onion, cucumber, beetroot, carrot & capsicum in a creamy dressing, heaps of it with a great flavour - if they shaved some fresh parmesan on that baby it’d be top shelf for sure.

The quotes were a bit of a shambles this week, The team was definitely out of practice, but take a gander at what they thought -

The end of Carly’s quote should read “than that parma”, I’d change it, but editing the quotes after the fact is a bit of a pain in the arse!

So our first RSL wasn’t the best, but that doesn’t mean we will stop trying - I have had some great (unofficial) parmas at RSL’s around this great country and I’m sure we will find one eventually. I complained in my burst of negativity about the price of the parma at the Keilor East RSL, but to be honest if the money I put over the counter goes to helping those who put their lives on the line in service of this country then I am more than happy to contribute - and the beer is friggin cheap, so it all evens out in the end anyway!

If you know any RSL’s we should try, shoot us an email or let us know on facebook or twitter!

Parma - 4.14
Chips - 4.36
Salad - 5.50
Value - 4.86
Total - 4.60

The search continues…

Taking a week off this week as parma day (Thursday) falls on Australia Day, and we will all be far to busy drinking beer and eating overcooked sausages to review a parma - I’m working on something so we wont be totally update-less, so stay tuned.

Cooking with Parma Daze - 'Southern Style Parma'

Well this is something different! how exciting.

First things first a Happy New Year to everyone reading (if you aren’t reading you can fuck right off), I hope 2012 brings us all sorts of happiness and some truly tasty parmas - and not the end of the world, asshole Mayans.

Now we will be returning to our regularly scheduled programming next week, We will be hitting a pub next Thursday (the 19th) and a few of us even managed to sneak in a parma on New Years Day in Hepburn, more info on that little gem when I get around to it. In the meantime, you get to see photos of my kitchen … fun!

A few months ago a fellow blogger and twitterer known as @_BeerSnob_ Posted a recipe for a ‘Southern Style Chicken Parma’ on his website (check it out for the full recipe as i’ll only be posting snippets here) It intrigued me, and I have been meaning to whip it up since I read it - Well last night I had an opening in my dinner calendar, between Monday night’s Hamburger from the Airport West fish & chip shop and Wednesdays tasting of the meals that will be served at my wedding, Tuesday became an impromptu parma night. I headed to LaManna, loaded up the spices and started MKR - Parma edition.

Now I will warn you there are gonna be a lot of pictures from this point on, and I’m not sure if I’m gonna have much to say in between, but we’ll see how it goes - I have deviated a little from Beer Snob’s recipe in a couple of places, I’ll point em out as we go.

Lets start with the crumbing, in one bowl I beat an egg & added some milk, in the other a decent splash of cornflake crumbs, and in the third there was a plethora of spices - check the recipe for actual amounts but in the end I had something that looked a little like this…

The spices in that second bowl are salt, oregano, garlic powder, thyme, ground ginger, basil, Celery salt, black pepper, dry mustard and a shit load of paprika.

Now on to the star of the show, The original recipe calls for chicken thigh but, as the ladies know, I’m all about the breasts.

Personally I’m not huge on butterflied chicken breasts, so rather than play surgeon I played masochist - covered the chicken breast in a healthy layer of glad wrap and let loose with the rolling pin, after a vigorous spanking I had achieved optimal thickness

I gave the breast a good soaking in the milk (Think Carmen Electra in that scene from ‘The Raven’ - you know the one) Then into the spices - I wasn’t quite sure of the order put forth in the recipe so I went a little off book, giving it a covering in the spices, then back to the egg/milk mixture for adhesion, then into the crumbs for its final coating. chucked it on a greased up oven tray, posed it for a quick photo…

Covered the tray in foil and popped it into the preheated oven. The recipe calls for 30 mins of covered cooking then 20 mins uncovered, while I waited I prepared the side dish…

Good ol’ McCain oven fries - I find the original ones are the best from the bag, oiled up a tray, sprinkled with a liberal dose of chicken salt and slid it in alongside the parma.

Then it was time to wait…

After de-foiling at the 30 min mark and putting her back in for an extra 20 it was time for the toppings

I wasn’t quite sure what brand of everything to get, so I got the first ham that I saw, the cheese had a parma on the bag so that was a no-brainer and the leggos sauce also had Parmigiana on it. Easy done.

I went with the SHNC topping system, starting with the schnitz, then ham, then napoli and cheese on top - I was very liberal with the toppings and wound up with this delicious looking monstrosity…

Fired up the grill function of the oven (quite possibly the first time its ever been used) and chucked her back in.

I killed some time watching youtube videos for 5 minutes and re-approached the oven. Things were looking good except it seemed that the cheese and the napoli had a big fight, and the napoli told the cheese to get out - why can’t they all just get along?

I took a photo, the blast of heat from the oven fogged up the lens, but you get the idea

Not to worry, there was still plenty of cheese still left on the chicken

All that was left to do was to plate it up…

tadaa! No salad, CBF making salad.

The recipe calls for an accompanying IPA, but all I had was Bulmers or some Blueberry Cruisers left over from a NYE party. Bulmers won.

As for taste - Not too shabby if I do say so myself! the coating of spices definitely makes it different but well worth a try, Next time I make it (I will, as I bought a fuck-ton of spices) I don’t think i’ll keep it in the oven for quite as long, maybe 20 mins covered and 20 uncovered.

So if the wife is bugging you with “why don’t you cook dinner for once” chuck one of these babies in front of her and you’re sure to get laid. Guaranteed*.

Well I hope you have enjoyed this little deviation from the norm! Massive thanks to Beer Snob for his recipe!

If you give this parma a go, or have any ideas on how to improve it, send us a pic of your creation on either the Facebook or Twitter! I’d be excited to see other attempts

As I said at the beginning we will be back in force for 2012 starting next week. Catch you then!

The search continues…

*Not a guarantee, although its pretty likely, you’ll at least get a wristie out of it