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Tag Archives: Eetrite cutlery
Reuben's & Co Café far more than a Café, the Val De Vie resident dining room!
It must be fabulous living in the country estate of Val de Vie, with fantastic sport facilities and country living, equidistant from Paarl and Franschhoek, and not too far from Cape Town, and now have Reuben's & Co Café open its doors, alongside the gym and largest swimming pool in Africa, serving breakfast, lunch, and dinner! Continue reading →
Published by Chris von Ulmenstein, in Cape Town, Chris von Ulmenstein, Food news, Franschhoek, Paarl, Restaurant news, WhaleTales Blog. Leave a reply
Restaurant Review: DISH has dishy food, but service is not!
I had recently been to the Le Franschhoek Hotel, after an absence of more than a year, to try out its Afternoon Tea. I met Chef Daniel Botha, and was impressed with the menu for DISH, which I asked to see while I was there. I liked the look of the Chicken liver cognac parfait (R55) so much that I took some with me, and vowed to return for dinner at DISH as soon as I returned to Franschhoek over the Franschhoek Literary Festival weekend. It was interesting to hear that the restaurant had changed its name from Relais Gourmand, and allegedly faces legal action from Relais & Châteaux, which appears to have trademarked the word "Relais"!
I arrived without making a booking, and the restaurant only had three tables occupied other than mine, out of the 14 in the restaurant – two tables were hotel guests and another was a 10-person party of media from China, hosted by Eben Lassen, GM of the Le Franschhoek Hotel, and Jenny Prinsloo, the CEO of the Franschhoek Wine Valley tourism association. For the 17 patrons in the restaurant in total, the service from the 4 – 5 waiters and Restaurant Manager Ruaan Spencer should have been far better than that which I experienced on Thursday evening, especially given the fine food that is offered at DISH.
The Customer Services gentleman of the hotel recognised me, and immediately told me that he had passed my feedback form from my Afternoon Tea, where there was a service issue, on to his boss Mr Lassen. He escorted me inside the restaurant, and asked his colleagues to organise a table for me. Ruaan brought the menu and winelist, and asked me to choose between still or sparkling bottled water, and I opted for the fresh Franschhoek version, as I always do. He then told me about two main course specials, but forgot to tell me that they had run out of duck for the main course, which I was told at a later stage by the waitress. Busi was the waitress that came to my table the most, and we discussed the wines by the glass, a disappointingly small selection, none being a Shiraz. Busi wanted to please, and said she had an open bottle of Zandvliet Shiraz 2008, from which she could pour a glassful at R40, and I accepted her offer. She came to the table with a bottle of Nederburg Manor House 2006 Shiraz, telling me that she had discovered that the Zandvliet had run out, and she was therefore offering me the Nederburg in its place, but at R90 a glass! I felt this to be unfair, and so she kept the charge at the originally promised R40. The wine was outstanding. I was not asked if I wanted to order another glassful when I had finished the first!
The DISH dining room is large, and the tables are far apart from each other, creating a lack of cohesion and atmosphere. The lighting from the overhead lamps is very low, but there are a number of candelabras which make the room look very romantic. In the middle of the restaurant was a portable gas 'fireplace'. Each table had a tall candlestick on it, but my candle had been exposed to too much sun, and had become bent, and I could not straighten it. The tables are covered with a table cloth, and material serviettes and Eetrite cutlery is provided. My table was not laid with sideplates, and none was brought when the rather ordinary looking home-made white and brown bread was brought to the table. When the food was served, an impressive heavyweight set of Maxwell Williams salt and pepper grinders was brought to the table. I missed the touch of flowers on the table, or in the restaurant in general, which could come from the hotel grounds that are blessed with flowers. Decor is bare in this large room, with only one picture of an angel in one lone corner, and a piano, that luckily was not played. There was no dishy looking food photography or artwork to link to the restaurant name. Music was typical hotel-like.
There are about ten starters and ten main courses to choose from. I started with smoked salmon tartar, which was topped with a quail egg, and was served with two minute slices of 'fennel and orange rye' – the punctuation in this description led me to expect fennel and I was not sure about the colour of the rye, but I was told that the rye bread was topped with fennel seeds and orange zest. It was a small portion for R65, not good value, and the strong onion and salmon tartar did not taste as good on the bread when the toast ran out. The other starter choices include Pernod shellfish bisque and buttered crayfish and prawn tail, Thai chicken noodle soup, Carpaccio of springbok, Caprese salad, and Duck Rillette salad (R85), all costing around R60, with the exception of the duck salad. For the main course I ordered Green Pea and Fennel Risotto (R95), that was oddly presented on spinach, with a spoonful in the centre of the plate, and another three around this, making the presentation look messy and clumsy. I wasn't expecting tomato in the risotto from the menu description, and cooked tomato is one of the food items I do not enjoy eating. The risotto was topped with two prawns, and I felt it too saucy, and expensive, yet it was filling. Other main courses include butternut tagliatelle (R95), Glazed Norwegian salmon (R125), Braised lamb shank (R155), Beef fillet stuffed with wild mushroom and camembert (R145), Thai Green chicken and prawn curry (R170), and Glazed Confit duck with Van der Hum jus (R130). Desserts cost around R55, and one can choose between Hot chocolate fondant with Romanoff parfait and berry compote, Belgian white and dark mousse with Cape Gooseberry compote, Date stuffed poached pear and almond tart served with a Chardonnay wine sauce (but which had run out, I was told), Baked Mascarpone cheesecake, and Cappuccino crusted Amoretti parfait served with Grand Marnier Sabayon and a raspberry and orange salad, which is what I ordered. I am not sure where the 'cappuccino' was in this dessert, and I thought the fruit salad an odd marriage to an otherwise nice dish. The cappuccino I had with the dessert was made with Avanti coffee, which I had not heard of before, and was served in a cup with a logo that looked suspiciously similar to that of LavAzza.
The focus of the kitchen was to serve the media table of ten, and the Restaurant Manager never came back to the table again, except to wish me 'Bon Appetit' when I started eating the main course. He did not check on the enjoyment of the starter. He had company, it appeared, and sat himself at a table in the restaurant to chat, rather than focusing on what was happening, or rather not happening, in the restaurant. At this stage Mr Lassen came over to introduce himself, and he said that he had not been given my Afternoon Tea feedback form. He asked if all was okay. My feedback must have led him to address the Restaurant Manager, and he was far more attentive thereafter, even spontaneously coming to stabilise my table, but I had not felt it wobbling at all. Ruaan told me that he grew up in Malmesbury, where his family owned the local Wimpy, and felt that he had experience in the hospitality industry from this. He went to the UK, where he worked and then studied Tourism at Bournemouth University, he told me, and then returned to work at Beluga, for only six months, due to the poor treatment of the staff by its owner Oskar Kotze. From there he moved to DISH a year ago.
The light was so low in the restaurant, that I asked the staff to let me photograph the dishes at the serving area. It was hilarious that the staff let me carry my plates for both the starter and the main course to my table, and I felt like a waiter! The GM and the Restaurant Manager were in the restaurant all the time, and did not react to this. The waitress had no idea what the Cappuccino dessert consisted of, and went back to the kitchen twice to check with the chef (unfortunately chef Daniel had the day off) how this dessert was made. I don't think she had been asked so many questions before, and said that this dessert was a recent addition to the menu.
The winelist cover is black leather, and it has no link to the starter/main course and dessert menus in preparation or look. The winelist is printed on nice silver paper, but the pages are heavily worn. What I loved about it, but it seemed an odd place to see these, was the old black and white photographs of the hotel, when it was still called the Swiss Farm Excelsior, and I remembered it fondly from many visits there in my childhood. On the first page of the winelist is a wax seal of the Three Cities hotel group logo, the management company that runs the Le Franschhoek Hotel. None of the wines have a vintage provided, but the region it comes from is specified, as is the Platter star rating. The seven wines by the glass are inexpensive, and include Haut Espoir Sauvignon Blanc, Dieu Donné Unwooded Chardonnay and Dieu Donné "Cab/Shiraz" (all three at R25), Beyerskloof Pinotage R32, Pinehurst Cabernet Sauvignon (R36), Pierre Jourdan Brut (R43), and Boschendal Sauvignon Blanc (R45). It must be noted that the hotel belongs to Mr Maingard, who owns a number of hospitality interests in Franschhoek, including Dieu Donné. Ten champagnes are offered, starting at R340 for Tribaut Brut, up to R3000 for Veuve Cliquot La Grand Dame. MCC's start at R170 for Pierre Jourdan Brut, up to R420 for Graham Beck Rosé Brut. There are about eight wines offered per variety, and the Shiraz selection starts at R125 for Vrede en Lust, up to R290 for Glen Carlou Syrah.
Busi was willing to do what she could for me, but her knowledge about the menu was constrained, and her training poor, as she stretched in front of me regularly to add or remove cutlery, even when I asked her not to. The final service failure was my request for the bill at the time that my dessert and cappuccino were brought to the table. I finished both, and it still had not arrived. My waitress had disappeared from the restaurant, and I asked another waiter to bring it. The waitress reappeared, left again, and in irritation I got up to look for the bill. The Restaurant Manager had left, it appeared, and my irritation showed when I waited for the bill at the entrance to the restaurant, the GM coming to see if he could help. Then the portable credit card machine had to be fetched from somewhere else. I felt that the waitress was completely out of her depth, and she received no support from her Restaurant Manager. Mr Lassen did invite me to share a cup of coffee with him when next I am in Franschhoek, and he did offer to comp the meal due to all the service problems, but I refused his latter kind offer.
I could not help but to compare DISH with Le Bon Vivant in Franschhoek, where both restaurants have quality chefs working hard in creating above average cuisine, but the service from the waiters destroys all this hard work. It is such a shame, as DISH has good potential.
DISH, Le Franschhoek Hotel, Franschhoek. Tel (021) 876-8900. www.lefranschhoek.co.za. (The website is very disppointing in respect of DISH, it mentioning that it has a winelist, but there is no link to it. There is no mention of the menu at all, and a mix of photographs of the venue and the food at La Verger and DISH restaurants can be seen, The site is generally out of date, a section referring to events for 2010). Dinners only, Monday – Sunday.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Published by Chris von Ulmenstein, in Chris von Ulmenstein, Franschhoek, Restaurant news, Whale Cottage Portfolio. Leave a reply
Restaurant Review: Tokara's creative cuisine chemistry is SA's El Bulli, Richard Carstens our Ferran Adria!
El Bulli was the world's top S.Pellegrino World's 50 Best Restaurants for a number of years, and its chef/owner Ferran Adria has been saluted as one of the world's most creative chefs, who closed his restaurant near Roses in Spain for a number of months every year, to try out new recipes in Barcelona. Whilst he will close down his restaurant for an undefined period later this year, he remains a cuisine guru. For Tokara chef Richard Carstens Adria has been an icon chef, and Chef Richard has been following and has been inspired by Adria since 1999, buying Adria's recipe books that he publishes annually, yet he has never eaten at El Bulli. After an invitation to try out Tokara's new winter menu on Tuesday, I could not help but associate Tokara with El Bulli, and Chef Richard with Ferran Adria, always searching for a higher level of cuisine creativity.
Chef Richard showed me the five volume 'Modernist Cuisine', which he bought recently, and is edited by Nathan Myhrvold from America. This chef was an academic wizard, worked for Stephen Hawking and Microsoft, and moved into cuisine, one of his passions. The books document the newest ideas and techniques in cuisine, being modern interpretations of classical cuisine. Chef Richard described the movements in cuisine, from Auguste Escoffier, to Nouvelle Cuisine, to Deconstruction (now renamed Techno-Emotional, Chef Richard told me!) led by Adria, to Modernist Cuisine. Adria was the first chef to blur the definition between savoury and sweet, by creating savoury ice creams, for example.
Chef Richard has received six Eat Out Top 10 Restaurant awards in his career, whilst he was at Le Provencal (previous name of Grande Provence), Bijoux and Lynton Hall, and may have had more, had he stayed at past restaurants for longer than a year. He seems really happy and at home at Tokara, having been given the freedom to experiment and create, whilst serving food that the Tokara guests appreciate. Tokara Restaurant owner Wilhelm Kuhn wrote about Chef Richard: "Richard is a supremely talented chef and a real inspiration to the chefs in the kitchen. I haven't met such a nurturing, creative and intelligent chef before. A lot of things that some chefs have cottoned on to recently, he was doing more than 10 years ago. He has an encyclopediac knowledge of food, techniques and the industry, local and international. It was overdue that someone gave him a chance to really show his mettle. I am sure he'll be as much part of Tokara's legacy as Etienne Bonthuys before him and winemaker Miles Mossop."
I visited Tokara just after Kuhn and Carstens took over Tokara in October last year, and it was good to see that there were familiar waiters from then, and from Jardine, which Kuhn closed down in February. It being a cold wintry day, I was happy to sit at the table close to the massive fireplace. In the past few months the restaurant has had a make-over in terms of a new carpet, softening the sound in the room and the interior, and the chairs have been upholstered in an attractive blue fabric. Each of the chairs has the name of a wine cultivar on it, bringing the wine estate into the restaurant. New lights have been added too. Wooden tables and chairs fill the restaurant, and I liked the design of the half-round tables placed against the glass doors, seating couples. There is no table cloth, but material serviettes, Eetrite cutlery and good stemware. The Tokara tasting room is in the same building, a large room with a massive fireplace, that was buzzing with tasters. The cloakrooms are shared with the tasting room, and are a modern combination of stainless steel basins set in wood.
In the tasting room a specially designed William Kentridge drawing for his "The Magic Flute" opera and Tokara wine series hangs over a display of Tokara wines. In the restaurant a Kentridge tapestry called 'The Porter and the Bicycle', inspired by the Second World War and hence the map of Europe forming the background to the tapestry, Manager Johan Terblanche explained, dominates the interior, the only artwork in the main restaurant. It was specially made for Tokara owner GT Ferreira. A Jacqueline Crewe-Brown painting is in the second room, and a second is to come. Art is an important part of Tokara Winery, and they regularly exhibit art made from wine. An extensive collection of art is displayed in the passages leading to the restaurant and tasting room, and even in the cloakrooms. At the entrance to the building, a fascinating tree-shaped 'sculpture' attracts attention, a modern statement of what is lying inside the building.
Chef Richard came to welcome me at the table, and had prepared a special 10-course menu of small dishes to try, consisting of some of the starters, main courses and desserts on his new winter menu. He told me that he and his team try to take the menus one step higher. He invited me to come to the kitchen at any time, to see him and his team prepare the dishes, which offer I took up, and immediately another little dish of smoked salmon ice cream topped with caviar and served with a colourful citrus salsa was made for me to try. After the restaurant re-opens after a week's break from 2 – 9 May, a Chef's Menu will be introduced, consisting of three courses plus an amuse bouche and a palate cleanser, at an excellent price of R 225 (their 8-course degustation menu cost R400 in summer).
Staff look neat in white shirts and black pants. They exude efficiency and all are knowledgeable about Chef Richard's dishes, one needing a good memory to remember all the ingredients that make up his masterpieces. Even Jaap-Henk Koelewijn, the sommelier, was perfectly at ease in explaining what was in the dishes that he brought to the table, helping the waiter Ivan on occasion. I made Jaap-Henk's job difficult, in limiting my wine drinking over lunch, and stating my preference for Shiraz. He started me off with a Tokara Zondernaam Shiraz 2009, and told me that the 'Zondernaam' will be phased out in future vintages, due to the improved quality of the winemaking, and all wines will be marketed under the Tokara name in future. The wine was chilled to 16°C, quite cold for a red wine I felt, but Jaap-Henk explained that a colder temperature helps to temper the tannins in a red wine. This was followed up with a Sequillo Shiraz and Grenache blend, made by Eben Sadie.
I started with a beautifully presented and colourful hot butternut soup, thick and creamy, and served in a glass bowl, to which Chef Richard had added a smoked snoek croquette, which gave the soup an unusual distinctive taste. To this he had added shaved almonds and salted apricots, and drizzled it with coriander oil. On the winter menu this starter costs R60. This was followed by a calamari risotto, and its lemon velouté came through distinctly to enhance the calamari. It costs R65 as a starter, and was decorated with rice crisps and toasted brioche that had been dyed black with squid ink. A beautiful autumn-inspired dish contained beetroot, and leek which had been dyed a reddish colour using beetroot juice. It contained a number of interesting ingredients, including a Gewürztraminer-poached pear, gorgonzola balls, a ball each of yellow pepper and beetroot sorbet, pear compressed into small squares, and hazelnut. This starter costs R65 on the winter menu.
Another starter dish, costing R75 on the winter menu, was a chicken, crisp pancetta and prawn stack, served with an egg prepared at 62°C to get the white of the egg to set whilst keeping the yolk runny. It also contained almonds, and was served with a Spanish Sofrito smoked paprika sauce. This is a cold starter. So too was the starter of fig, teriyake glazed tofu, goat's cheese, orange slices, hazelnuts and a tatsoi sauce. This starter does not appear on the winter menu, but was very popular on the summer menu, Chef Richard said. A palate cleanser of rose geranium sorbet (surprisingly white but tasting heavenly, more subtle in taste than that at Dash restaurant) and a pickled ginger sorbet (surprisingly pink) was a refreshing break on my culinary journey.
The first main course was a herb-crusted rainbow trout served on mash and wilted spinach, courgette and pine kernels, with a lovely violet beurre rouge, which costs R120 as a main course on the winter menu. As the eighth course, I could not finish all of the peppered springbok, which Chef Richard said he sources from Graaff Reinet, and this is one of his best sellers, costing R155. It was served on parsnip purée, with beetroot and croquettes, decorated with slices of plum, and served with an hibiscus jus.
The desserts were too delicious to refuse, and I had a wonderful strong cappuccino (R20) made from Deluxe coffee with each. The first dessert had no colour at all other than white, unusual given Chef Richard's colourful dishes that had preceded the desserts. It consisted of a refreshing lemon mousse, mascarpone mousse, white chocolate sorbet, pieces of white chocolate and of meringue, and an almond financier, a type of sponge, cut into blocks. It costs R50 on the winter menu. The final course was a dessert (R55) made with hazelnut ice cream, pistachio sponge, aerated chocolate, coulant (a mini chocolate fondant), honeycomb and hazelnut streusel. As if there was not enough food already, the cappuccino was served with a coconut chocolate and two mini-meringues held together with chocolate.
The winelist and the menu are both presented in beautiful small black leather-covered holders, with the Ferreira family crest on them. The winelist states that BYO is not allowed. Cigars and cocktails are offered, as are 100 wines. Wines by the glass include Colmant Brut (R55/R290), Graham Beck Brut Rosé (R85/R430), Pol Roger Brut (R180/R890), and Sterhuis Blanc de Blanc (R50/R250). Seven red wines are offered by the glass, ranging from R60 for Hartenberg Merlot 2008 to R125 for Raats Cabernet Franc 2008. Tokara Zondernaam Cabernet Sauvignon (2008) and Shiraz (2009) cost R35. Ten white wines by the glass include seven Tokara ones, including Sauvignon Blanc and Chardonnay, ranging in price from R25 – R55. Billecart Salmon Brut Rosé costs R1500, its Elisabeth Salmon 1996 R3000, and its Clos Saint Hilaire 1998 R7000. Steenberg 1682 Brut costs R290. Five Shiraz choices are offered, starting at R135 for Tokara Zondernaam 2009, to R1400 for Hartenberg's Gravel Hill 2005. French wines dominate the imported wine section, with 38 choices, ranging from R600 for Château Margaux 1996, to R8500 for two wines: Chambertin Armand Rosseau 1995, and Le Musigny Comte George de Vogue 1995.
The only downside of the lunch was the number of noisy children running around, despite the menu not catering for children at all – half-portions of the linefish of the day and of steak are served with chips for children. I was impressed with the tolerance and patience shown to the children by the waiters, when stepping into the fireplace, for example.
Chef Richard Carstens is a definite Eat Out Top 10 Restaurant contender for 2011. He is constantly reinventing himself, not happy to just stay with one cuisine style, but looking to challenge himself and his menu regularly. He is hungry for new knowledge and inspiration, finding it in music, in fashion, in nature, and in books. His food is colourful, and incredible attention is paid to creating a dish consisting of a number of unusual elements, many of them having undergone prior work to add to the palette on the plate. When I first visited the new Tokara in October, Chef Richard sent out a carpaccio as an amuse bouche, and my son and I struggled to identify what it was made from, having quite a wild taste – we could not believe that it was made from watermelon, an idea that he had picked up from Mugaritz, now third ranked on the S.Pellegrino World's 50 Best Restaurants, but that he had executed completely differently. Chef Richard has a passion for his craft, commendable from a chef who has been around for longer than most in the Cape, and it shows in his creative cuisine. I felt very privileged to have been invited by him to try his new winter menu.
Tokara Restaurant, Tokara Winery, Helshoogte Pass, Stellenbosch, Tel (021) 885-2550. www.tokararestaurant.co.za (The website is disappointing for a top restaurant, only containing the address, telephone number, and Facebook and Twitter links. There is no menu, no winelist nor Image Gallery. Twitter: @Tokara_ @RichardCarstens. Tuesday – Sunday lunch, Tuesday – Saturday dinner.
Published by Chris von Ulmenstein, in Chris von Ulmenstein, Restaurant news, Stellenbosch, Whale Cottage Portfolio, Winelands. 1 Reply
Restaurant Review: Café Dijon @ Zorgvliet is a 'Boere Bistro'!
Café Dijon has operated in Stellenbosch for about three years, and its operation there did not impress me. On hearing the praise heaped upon the Stellenbosch restaurant by Michael McKenzie as well as restaurant reviewer JP Rossouw, I decided to try the recently opened Café Dijon @ Zorgvliet, on a wine estate at the foot of the Helshoogte Pass. The co-owner of Café Dijon called it a 'Boere Bistro', given its local touch to a French-style bistro, with a seasonal country kitchen.
I had never been to Zorgvliet before, only having read about it in Noseweek in two respects – the neighbours being up in arms about the loud music when they host weddings on the wine estate, and that Nedbank forced the previous owner into an auction, which was to his financial disadvantage. One drives past the function rooms when one arrives, and then down a romantic tree-lined lane, with a lovely fresh country smell that reminded me of mushroom picking on Paarl Mountain as a child. One passes the winery, and the coffee shop and picnic building, around which there are lovely lawns. A little further along is a Cape Dutch building, previously the manor house which housed the Herenhuis restaurant, but now is the Zorgvliet tasting room. Café Dijon @ Zorgvliet has opened in the building that was previously the tasting room, its owners having found the manor house too stiff for the more casual and relaxed atmosphere they wish to create.
The owners of Café Dijon are not French at all, as I thought, but locals. Johan ('Dup') du Plessis grew up on a neighbouring farm and his wife Sarah comes from Somerset West. Sarah trained at Silwood Kitchen and then worked in Monaco for Sir David Brown of Aston Martin fame. Dup grew up in a household in 'which real men don't cook', but he did learn to, and they met at Deltacrest outside Franschhoek. When it burnt down, they decided to open a 'Thirties style bistro in Stellenbosch, opposite the Town Hall, offering classic French dishes and comfort food, which Sarah said suits the design of the venue perfectly.
The restaurant interior is very large, and looks like a tasting room, with barrels on the walls and still having the tasting counter. It was much nicer sitting outside on a lovely pre-winter Saturday afternoon, and here seating is very casual at long green benches and tables, and a few small café-style tables and chairs. Cheap striped placemats are on the table, with Eetrite cutlery. There are no table cloths. French music plays inside, and when I heard Françoise Hardy singing it brought back nostalgic memories of seeing her concert in Cape Town about forty years ago. She is one of Dup's favourites.
Almost all the waiters were previously employed by the Zorgvliet restaurant, and Wilma was friendly and efficient. It was odd to see a manager hiding inside the restaurant, when all the patrons were sitting outside. She only checked on one's satisfaction after each course was served, but did not stay outside to check on things generally. Wilma had to ask Sarah some of my questions, so she came to chat, sitting down at the table, and I found her to be very charming, down to earth and passionate about what she is developing at Zorgvliet. She showed me a patch that is to become their vegetable garden, visible from the outside seating. She wore a House & Garden apron, and both she and Dup cook, meaning that one is assured of the best.
There is no printed menu, but a blackboard lists the menu items, which means that what is offered can be changed regularly, depending on what the chefs have in stock. The menu has mainly starter type items, and I chose two of these – a generous serving of duck liver paté (R50), served with redcurrant jelly and toasted baguette, which unfortunately was burnt, so I asked for more of the crispy untoasted baguette, which had been brought to the table with Olyfberg olive oil and balsamic vinegar. This was followed by Norwegian salmon on which was placed a tian of fennel avocado, cucumber and prawn (R60), a lovely fresh summer treat. Other starters include fior de latte caprese, venison springrolls, three-cheese-tartlet with salad, parma ham and melon, and chicken and mango salad, ranging in price from R50 – R65. Sirloin and fillet cost R115, Karoo lamb R130, pork belly R100, braised veal short ribs R110, butternut ravioli and gnocchi bolognaisse (R80), and vongole linguini R90. Desserts cost R30 – R35, and include chocolate mousse, creme brûleé, and home-made ice cream (flavours on Saturday were coffee, condensed milk and Frangelico with walnuts).
The winelist is in a brown plastic cover, and only Zorgvliet wines are available, under the Zorgvliet (R145 for whites and R150 for the reds) and Silver Myn (R110 for whites, R125 for reds) brand names, the latter wines being offered by the glass too, at R25 for the whites and R28 for the red wines. One can order Zorgvliet White, Sauvignon Blanc, Petit Verdot and Cabernet Sauvignon, as well as the Richelle 2005, which costs R500. The Silver Myn is available in Sauvignon Blanc, Chardonnay, Chenin Blanc, Viognier, Cabernet Sauvignon, Shiraz, Cabernet Franc and Pinot Noir. The vintages are listed on the winelist.
The opening of the new Café Dijon @ Zorgvliet has created confusion, with some readers of the restaurant write-up in The Month thinking that the Stellenbosch branch has closed down, Sarah said. They have a good team there, and Sarah and Dup will be mainly based at Zorgvliet, being closer to their home. The menu is similar but not identical at the two Café Dijons.
I was impressed with the food served at Café Dijon @Zorgvliet, but found the venue too large for the few guests. It was lovely sitting outside, and I am not sure how the large venue will work with inside seating on winter days. Chatting to Sarah made all the difference to my enjoyment of being there, and she is a valuable asset that should be connecting to her guests, as she is a good people's person, and as her manager is not fulfilling this role.
Café Dijon @Zorgvliet, Banhoek Valley, Helshoogte Pass, Stellenbosch. Tel (021) 885-2580. www.cafedijon.co.za (The new Café Dijon @Zorgvliet is not yet on the website). Wednesday – Sunday lunch, Friday and Saturday dinner.
Published by Chris von Ulmenstein, in Chris von Ulmenstein, Restaurant news, Stellenbosch, Whale Cottage Portfolio, Winelands. 4 Replies


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Due to the coronavirus pandemic, accountability ratings for the 2019-2020 school year were waived. All Texas districts and campuses received the label Not Rated: Declared State of Disaster. Our schools explorer shows the A-F ratings from the 2018-2019 school year.
Hickman Elementary School — Garland ISD 2018-2019
Home » School Districts » Garland ISD
Hickman Elementary School
Elementary school in Garland ISD
Pre-kindergarten - 5th grade
Accountability rating
Garland ISD: B
Total students
Avg. teacher experience
Garland ISD: 11.2 years
Statewide: 11.1 years
Four-year graduation rate
Garland ISD: 92.6%
Statewide: 90%
Hickman Elementary School is an elementary school in Garland, TX, in the Garland ISD school district. As of the 2018-2019 school year, it had 488 students. The school received an accountability rating of B. 61.9% of students were considered at risk of dropping out of school. 42.2% of students were enrolled in bilingual and English language learning programs.
An average teacher's salary was $55,981, which is $1,859 more than the state average.
Click or tap the map to enable panning and zooming.
www.garlandisd.net/hickman
3114 Pinewood Dr
Garland, TX 75044-5851
Karla Beltran
kfbeltra@garlandisd.net
Higher Ed Outcomes
Students in Hickman Elementary School are part of the Texas Education Agency's Region 10. Students who started eighth grade in 2008 in this region had a college graduation rate of 22.1 percent. View a more comprehensive breakdown of the higher education outcomes in Region 10.
Masked — This statistic is hidden because it may make it possible to identify a student.
N/A — No data is available, or the number is zero.
Statewide: 12.6%
Garland ISD: 1.6%
Statewide: 0.4%
Garland ISD: 51%
A student is identified as being at risk of dropping out of school based on state-defined criteria. A student is defined as "economically disadvantaged" if he or she is eligible for free or reduced-price lunch or other public assistance.
Economically disadvantaged
Limited English proficiency
Econ. disadvantaged
Limited Eng. proficiency
Enrollment by program
A look at the percentage of students enrolled in certain programs offered at schools for the 2018-2019 school year. A student can be enrolled in more than one program.
Garland ISD: 8%
Texas assigns ratings to districts and campuses that designate their performance in relation to the state's accountability system.
School progress
The overall grades are based on three categories: student achievement (how well students perform academically), school progress (how well students perform over time and compared to students in similar schools) and closing the gaps (how well schools are boosting performance for subgroups such as students with special needs).
For a detailed explanation of this year's accountability system, see the 2019 Accountability Manual.
Teacher ethnicities
These figures are expressed as a percentage of the total teacher full-time equivalent (FTE).
Total teacher FTEs
17.2 (50.3%)
Highest degree held by teachers
These figures are expressed as a percentage of the total teacher full-time equivalent.
The total number of students divided by the total full-time equivalent count of teachers for 2018-2019.
Garland ISD: 15.2
Statewide: 15.1
Teacher experience
This figure for the 2018-2019 school year refers to tenure — the number of years a teacher has been employed in any district, whether or not there was an interruption in service.
Teacher salaries
The average salaries listed here are for regular duties only and do not include supplemental pay. For teachers who also have nonteaching roles, only the portion of time and pay dedicated to classroom responsibilities is factored into the calculation.
Base average
Garland ISD: $57,487
Statewide: $54,122
Latest public education stories in The Texas Tribune
© 2019 The Texas Tribune

redpajama_set_name: RedPajamaCommonCrawl


Yay to my favorite! The world's most beloved ice cream brand introduces Pistachio Almond as its Flavor of the Month. This famous flavor, launched in the 1960s, is a rich pistachio ice cream loaded with roasted almonds. If you can't get enough of Pistachio Almond ice cream, try it as a milkshake or a sundae for a variation.
You can also take home this classic flavor and share it with your loved ones in a pint, quart or half gallon. To complement the rich flavor of pistachio, get a scoop of Baskin-Robbins Green Tea ice cream for a harmonious blend.
For every regular double scoop sold, Baskin-Robbins will be donating P31 to Operation Smile to provide free reconstructive surgery to children with cleft lip/palate through the BR 31 Smiles Project.
Visit Baskin-Robbins shops at the Central Square, Bonifacio Global City; Greenbelt 5 and Glorietta 5 in Makati; Fairview Terraces and Trinoma Mall in Quezon City.
For more details about Baskin-Robbins, visit www.baskinrobbins.ph or check out their Facebook (facebook.com/baskinrobbinsph), Twitter and Instagram (baskinrobbinsph) accounts.


text:
Q: Get texts from children I would like to get all the text from multiple diverse children of a known parent div so that the result is:
"Text 1 & Text 2"

Text 1

Text 2

$(".bigdiv").text() would only produce Text 1Text 2 and I need to separate the texts with a space or & or etc.

A: You could use a DOM Tree Walker:

function getTexts(element) {
    const nodes = document.createTreeWalker(element, NodeFilter.SHOW_TEXT, null, null),
        texts = [];
    for (let node; node = nodes.nextNode();) {
        texts.push(node.nodeValue.trim());
    }
    return texts.filter(Boolean); // Only keep non-empty strings
}

const texts = getTexts($(".bigdiv").get(0)).join(" & ");

console.log(texts);

Text 1

        Hello
             there!

Text 2

A:

function getTexts() {
var rtn="";
$("#texts").children().each(function() {
      rtn+=$(this).text();
      rtn+=" & ";
});
return rtn.substring(0, rtn.length-3);
}
console.log(getTexts());

Text #1

Text #2

Text #3

Text #4

A: Another possible option but it won't work for text 4.

var yourString = '';
var counter = 0;
$('.bigdiv *').each(function() {
  if (!($(this).children().length > 0)) {
    counter++;
    addThis = $(this).text();
    if (counter === 1) {
      yourString = yourString + addThis;
    } else {
      yourString = yourString + ' & ' + addThis;
    }
    $('.showstring').text(yourString);
  }
})
.showstring {
  background-color: yellow;
}

Text 1

Text 2

    Text 3

    Text 4
    Text 5

fiddle with it

A: You can loop through all the children of bigdiv with this:
$('.bigdiv').children().each(function() {

  }

inside of that function you can still use .text() to get the text from child element.
If you want to be really flexible about how you use the values it would be best to store the text of each child element in an array.
If you just want something simple to output it right way with a seperator between child values you can do something like this:
extracted_text = "";
seperator = " & ";

//loop throuh all children
$('.bigdiv').children().each(function() {

  //only add to string if a child element has text
  if($(this).text().length > 0){

  //add separation only if our extracted_text variable already has something in it
  if (extracted_text.length > 0){
    extracted_text += seperator;
  }
  //add text from current child element
  extracted_text += $(this).text()
  }
});

I put up an example here.

redpajama_set_name: RedPajamaStackExchange


text:
Doing an internship in the Bachelor of Business Administration program
Accueil » News » Doing an internship in the Bachelor of Business Administration program
Who doesn't dream of the possibility of working in Paris for such companies as BNP Paribas, Karl Lagerfeld, Swarovski, General Electric, and VAT Systems? This is just a small sample of the organizations in which PSB Bachelor of Business Administration students have undertaken internships over the past year.
Download the application form
One of the highlights of the Bachelor of Business Administration program at PSB Paris School of Business is the chance to gain valuable experience in business thanks to an internship. While at PSB all students have the option of doing one for academic credit. Many students choose to do an internship in Paris, elsewhere in France, or even in their home countries. Internships taken for academic credit are the perfect way to combine studies with work experience…experience that is often essential to getting that first job after graduation.
How to find an internship during the Bachelor?
Bachelor students registered at PSB have access to a wide and frequently updated database of offers from around Paris and other parts of France, thanks to our extensive corporate network.
The internship component at PSB gives students the chance to strengthen their résumé/CV by demonstrating an ability to work in a demanding, multinational environment. It's the kind of experience that counts a lot for recruiters in today's business world.
How are internships considered in the program?
Internships in the PSB Bachelor can be counted as a Business Major course or as a Business Elective course. You can have up to two internships considered for academic credit during the Bachelor. Internships in Paris can be undertaken during the academic year, as part of the student's semester course load. Students can also do them during the summer: these can take place either in Paris or abroad.
Where do students do internships?
Bachelor students have performed summer internships at the World Food Program in Madagascar, at the Canadian Embassy in China, and at Lifestyle Realty in Miami, Florida.
How are internships assessed?
Because they are taken for credit, student internships require students to write and submit an report, as well as make a presentation of what they did during the internship before a jury of teachers and professionals.
Doing an internship, focused on international business, in one of the key financial and business capitals of the world, is an opportunity that prepares PSB Bachelor students to pursue exciting careers by giving them knowledge, experience, and the confidence to adapt to ever-changing work environments. Internships at PSB open doors for students motivated to accept the challenge of turning knowledge gained in the classroom into practice!
READ MORE ABOUT OUR BACHELOR OF BUSINESS ADMINISTRATION


The quest for the ultimate Sunday Brunch buffet continues. Foie gras check, Iberico ham, 2 kinds, unlimited champagne and wine, check, dinner, forget about it.
We recently visited Hong Kong and dined on excellent Cantonese Chinese food and more. Hong Kong is a modern city like New York, that is progressive, packed with energy, and filled with top-notch restaurants.
JW Marriott Hong Kong Sunday Champagne Brunch at The Lounge was next on our list of high-end buffets. We are suckers for lavish spreads of high-end food in addition to our mainstays of regular fine dining! We have found that Hong Kong is filled with buffets that simply out to Las Vegas. In 2010, we dined at Conrad's Sunday brunch next door, which proved to be Awesome.
This Sunday brunch cost about US$80 with unlimited Moët Chandon champagne or Tyrrell, Campagnola Bardolino wines. You can save a little by opting out of the alcoholic beverages and sticking with tea, coffee, and juices.
Decor, Vibe – JW Marriott Hong Kong The Lounge is situated on the open atrium, Lobby level and a spacious locale with a view of the nearby high-rises. This brunch extends upstairs into their wine lounge area. This area also serves as their bar lounge (just like the Grand Hyatt's buffet), resulting in many sofa like chairs, not particularly amenable for dining, but good for relaxing to classical music when you achieve a food coma.
Several dishes including baked tomatoes, and egg noodles were circulated directly to diners.
Fairly small but high quality selection, with English muffins, Croissants, lobster meat, ham, crab meat, hard-boiled eggs, cooked to order eggs and eggs benedict.
Three kinds of caviar, including Lumpfish Black Caviar and malossal caviar that were served with a Pearl spoon on a blinis.
Several high-quality shellfish options including cockles, King crab, Matthews crab, spiny lobster, Maine lobster, and large shrimp.
Limited selection of sashimi including geo-duck, abalone, and 3 kinds of rolls. Three kinds of smoked salmon.
Salumi included ridiculously good Iberian chorizo, 5J Iberico Belota ham, Serrano ham, and more. 3 kinds of quality cheese and several breads.
You could see the chef carving the leg!
Several dim sum options including shrimp dumplings, siu mai, and sesame balls. A local comes here to eat Western food! They've had enough dim sum for a lifetime. This is just enough to satisfy tourist like us.
Seared Foie Gras with a brioche, cooked to order, always seemed to have a line. We have some serious Foie eaters in Hong Kong. 3 types of foie terrine.
Carved prime rib and Peking duck.
Something we have never seen, cooked to order and excellent risotto. Select from: Vegetable, ham, or shrimp.
A couple Indian dishes including Indian Chicken Curry, several chutneys, and basmati Rice. Tiffin buffet has many more options.
Extensive selection including crème brûlée, brownies, strawberry Napoleon, marshmallows, tiramisu, chocolate mousse, chocolate blondies, fresh fruit, candy, Panna cotta, black forest cake, and much more.
4 types of premium ice cream, complete with a kid's dream list of toppings.
Service – JW Marriott Hong Kong Sunday Champagne Brunch had reasonable service, but not enough servers to cover entire area effectively. It sometimes took a while to get plates changed, refills, or beverages ordered.
Value – This is a fairly expensive Sunday brunch buffet, but they did feature a wide variety of high-quality and exotic food.
Alternatives – Nearby restaurants include Conrad awesome Sunday brunch at Nicolini's. Next on our Sunday brunch buffet list: Spoon, Mandarin Grill, Zuma, or 5th Floor Fusion.
Verdict – JW Marriott Hong Kong The Lounge Sunday Brunch Buffet proved to be a satisfying Sunday brunch, nearly on par with their neighbor Conrad. Dessert, shellfish, and appetizer (especially the Iberico ham) selection was excellent, although sushi and pasta options were a bit weak. Having the option to both champagne and wine, proved decadent! We're glad most people didn't drive. Locals were seen browsing the newspaper, even playing video games while relaxing. Indulge in an indulgent, leisurely Sunday brunch, the next time you're in Hong Kong.


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HomeWhat's the value of a consumer's time spent online?
One of the thoughts that occur to me: Who is strung out on whom?
If consumers knew how desperate commerce is for their visits – and cents, they might not feel like helpless victims. Which they are not.


Dr. PHILLIP A GOEDECKE , – CHIROPRACTIC, Is Male and specialized in CHIROPRACTIC, Dr. GOEDECKE complete education, website and Fee details are given here. Dr. GOEDECKE is one of most famous doctor in the REHDING, GOEDECKE is practicing in medical field for 29 Years. Doctor PHILLIP completed its graduation from LOGAN COLLEGE OF CHIROPRACTIC in the year 1987 and was awarded with degree by the medical institute LOGAN COLLEGE OF CHIROPRACTIC. From 29 years Dr. PHILLIP A GOEDECKE had been awarded by local authorities in the state PA, USA. Currently Dr. GOEDECKE is Working in hospital.
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Dr. PHILLIP GOEDECKE was one of the brilliant student in the medical institute LOGAN COLLEGE OF CHIROPRACTIC, GOEDECKE was awarded medical credential – by the Institute during the year 1987.
Dr. GOEDECKE graduated in 1987 since then is practicing in medical field for about 29 years. Since 1987 no malpractice has been reported for this physician. Dr. PHILLIP GOEDECKE is practicing in BEHRMAN CHIROPRACTIC CLINIC with other 1 doctors. Doctor and his group mates are now practicing in , REHDING – PA and other hospitals lited here.
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Dr. PHILLIP A GOEDECKE , – CHIROPRACTIC is one of the most famous doctor in REHDING, PA, having specialization in CHIROPRACTIC. Here is reviews and rating Based on various surveys.
[wp_charts title="Doctor Rating" type="line" align="alignright" margin="5px 20px" datasets="3.9,4.6,3.7,4.9,4.7,3.7,3.2″ scaleoverride="false" scalesteps="8″ scalestepwidth="8″ scalestartvalue="0″ scaleFontSize="20″ canvaswidth="920px" canvasheight="460px" relativewidth="2″ width="100%" height="100%" labels="Emergency,Office,Staff,Waiting Time,Explanation,Answers,Time Spent"].
Dr. GOEDECKE worked in various hospitals in practice life under the organisation BEHRMAN CHIROPRACTIC CLINIC. Office of Dr. PHILLIP GOEDECKE is in the corresponding Hospitals. Dr. GOEDECKE working office hours are from 10:20 to 16:20 during this time you may visit the Docotr's office at BEHRMAN CHIROPRACTIC CLINIC, However emergency support by Dr. PHILLIP is not surely known.
Name Of Hospitals Where Dr. PHILLIP A GOEDECKE , – CHIROPRACTIC provides service.
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You may also contact the BEHRMAN CHIROPRACTIC CLINIC for getting General appointment or emergency appointment as Dr. GOEDECKE Provides all its services under BEHRMAN CHIROPRACTIC CLINIC.
Dr. PHILLIP A GOEDECKE , is primarily specialized in CHIROPRACTIC, and thus provides best treatments in its area of interest CHIROPRACTIC. However Doctor PHILLIP GOEDECKE also have some other specializations.
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0 – Malpractice reports by the REHDING Authorities.
0 – Malpractice by Dr. GOEDECKE in USA.


text:
Matthias Lukas Ginter (* 19. Januar 1994 in Freiburg im Breisgau) ist ein deutscher Fußballspieler. Der Innenverteidiger steht seit 2022 zum zweiten Mal in seiner Karriere bei seinem Jugendverein SC Freiburg unter Vertrag; zwischenzeitlich spielte er bei Borussia Dortmund und Borussia Mönchengladbach. 2014 wurde er mit der deutschen Nationalmannschaft in Brasilien Weltmeister, blieb beim Turnier jedoch ohne Einsatz. Er gewann als Teil der Mannschaft beim Fußballturnier der Olympischen Spiele 2016 die Silbermedaille und den Konföderationen-Pokal 2017.

Karriere

Vereine

Jugend
Ginter begann im Alter von vier Jahren beim SC March mit dem Fußballspielen, einem kleinen Verein im Breisgau vor den Toren Freiburgs. Als Elfjähriger wechselte er zur Saison 2005/06 in das Nachwuchsleistungszentrum des SC Freiburg und spielte zunächst für die D-Jugend der Breisgauer. Im September 2009, als er mit 15 Jahren zu ersten Einsätzen für die U17 in der B-Junioren-Bundesliga Süd/Südwest gekommen war, fiel er mit einem Schien- und Wadenbeinbruch mehrere Monate aus. Im Sommer 2010 rückte er in die von Christian Streich trainierte A-Jugend auf, sicherte sich dort direkt einen Stammplatz und gewann mit der Mannschaft 2011 den DFB-Junioren-Vereinspokal. Streich wurde nach diesem Erfolg Co-Trainer der Profimannschaft unter Marcus Sorg, der jedoch bereits nach einem halben Jahr aufgrund von Erfolglosigkeit beurlaubt wurde. Als sein Nachfolger holte er direkt nach Beginn seiner Tätigkeit im Januar 2012 Ginter zu den Profis, mit denen er die Wintervorbereitung absolvierte.

Profi beim SC Freiburg
Schon am folgenden Bundesliga-Spieltag kam Ginter, gerade 18 Jahre alt geworden, zu seinem ersten Pflichtspieleinsatz für die Profis. Er wurde in der 70. Minute eingewechselt und erzielte kurz vor Spielende den 1:0-Siegtreffer gegen den FC Augsburg. Zwei Tage später unterschrieb er beim SC Freiburg seinen ersten Profivertrag. Im Laufe der Rückrunde erarbeitete er sich einen Stammplatz neben Fallou Diagne in der Innenverteidigung. Mit den Profis erreichte Ginter den Klassenerhalt in der Bundesliga. Parallel dazu bestritt er noch einzelne Spiele für die A-Jugend und gewann mit dieser wie im Vorjahr den DFB-Junioren-Vereinspokal. Sein Vertrag lief bis Sommer 2017. Auch in der Folgesaison hatte der junge Ginter einen Stammplatz bei den Profis, meist in der Innenverteidigung, und musste nur aufgrund einer Wirbelverletzung eine Weile pausieren. Mit der Mannschaft und Trainer Streich erreichte er den fünften Platz in der Bundesliga und somit war der Verein für die UEFA Europa League qualifiziert. Im DFB-Pokal erreichte Ginter mit dem SC Freiburg das Halbfinale.

Auch in der Saison 2013/14 war Ginter Stammspieler und in der Europa-League kam er zu seinen ersten Europapokaleinsätzen. Hier scheiterte Freiburg jedoch bereits in der Vorrunde und auch in der Bundesliga spielte die Mannschaft lange gegen den Abstieg, nachdem vor der Saison mehrere Spieler zu finanzstärkeren Vereinen gewechselt waren. Nach Saisonende ging dann auch Ginter diesen Weg.

Borussia Dortmund
Zur Saison 2014/15 wechselte Ginter zu Borussia Dortmund; er unterschrieb einen bis 30. Juni 2019 laufenden Vertrag und erhielt die Trikotnummer 28. Vor Beginn der Bundesligasaison 2014/15 gewann er mit Borussia Dortmund den DFL-Supercup. Ginters erste Saison in Dortmund war geprägt durch viele Spiele auf der Ersatzbank und wenige Spiele in der Startelf und zweimal kam er gar für die Amateurmannschaft der Borussia in der 3. Liga zum Einsatz. Auch beim DFB-Pokal-Endspiel, das der BVB gegen den VfL Wolfsburg verlor, war er nur Zuschauer. Im zweiten Jahr kam er auf mehr Einsätze, konnte sich aber kaum als Stammspieler betrachten. Auch beim DFB-Pokal-Endspiel gegen den FC Bayern München, das im Elfmeterschießen verloren wurde, kam er nur als Einwechselspieler zum Zug. Sein drittes Jahr in Dortmund verlief für ihn deutlich erfreulicher, er stand bei den insgesamt 51 Pflichtspielen des BVB 35-mal in der Startformation, so auch im Mai 2017 beim 2:1-Finalsieg gegen Eintracht Frankfurt im DFB-Pokal. Damit gewann er seinen ersten großen Vereinstitel als Fußballprofi.

Borussia Mönchengladbach
Zur Saison 2017/18 wechselte Ginter zu Borussia Mönchengladbach.
Sein Debüt für den neuen Arbeitgeber gab er direkt im ersten Pflichtspiel der Saison bei einem 2:1-Sieg gegen Rot-Weiss Essen am 11. August 2017 in der ersten Runde des DFB-Pokals. In der Bundesligasaison stand Ginter dann in allen 34 Spielen über 90 Minuten auf dem Platz. Er erzielte dabei fünf Tore, sein erstes am 30. September 2017 bei einem 2:1-Heimsieg gegen Hannover 96 am 7. Spieltag.

Die folgende Saison 2018/19 begann er wieder als Stammspieler, bis er sich am 12. Spieltag bei einem unglücklichen Zusammenstoß mit dem hannoverschen Spieler Noah Sarenren Bazee eine schwere Gesichtsverletzung zuzog, die ihn zu einer längeren Pause zwang. Matthias Ginter kam in dieser Saison noch auf 27 Bundesligaspiele und ein Tor.

Auch in der Saison 2019/20 war Ginter wieder Stammspieler und absolvierte 31 Bundesligaspiele, alle in der Startelf, und erzielte ein Tor. Am 19. September 2019 bei der 0:4-Heimniederlage gegen den Wolfsberger AC konnte er auch sein internationales Debüt für Borussia Mönchengladbach in der Europa League geben. Die Bundesligasaison endete mit dem vierten Platz, womit die Qualifikation für die Gruppenphase der Champions League 2020/21 erreicht wurde. In der Saison 2020/21 fehlte er bei keinem Pflichtspiel für Borussia und stand entsprechend bei 34 Liga-, 4 Pokal- und 8 Europapokalspielen auf dem Platz.

In der Winterpause der Saison 2021/22 gab Ginter bekannt, seinen am Saisonende auslaufenden Vertrag nicht mehr zu verlängern.

Rückkehr nach Freiburg
Nach seinem Vertragsende kehrte Ginter zur Saison 2022/23 ablösefrei zum SC Freiburg zurück.

Nationalmannschaft
Ginter spielte sechsmal für die U18-Auswahl und fünfmal für die U19. Er nahm mit der U21-Nationalmannschaft an der U21-Europameisterschaft 2013 teil und schied mit der Mannschaft nach der Gruppenphase aus; bei der U21-EM 2015 erreichte er mit dem Team das Halbfinale. Insgesamt absolvierte er 18 Spiele für die U21.

Sein Debüt für die A-Nationalmannschaft gab Ginter am 5. März 2014 beim 1:0-Testspielsieg in der Stuttgarter Mercedes-Benz-Arena gegen Chile. Er wurde in der 89. Minute für Mesut Özil eingewechselt. In der bis dahin 106-jährigen Geschichte der deutschen Fußballnationalmannschaft war Ginter der 900. eingesetzte Spieler. Im folgenden Testspiel am 13. Mai in Hamburg gegen Polen stand er erstmals in der Startelf und spielte volle 90 Minuten durch. Das Spiel endete 0:0.

Er stand als jüngster Spieler im Kader des DFB für die Weltmeisterschaft 2014. Mit der deutschen Mannschaft wurde er bei der Fußball-Weltmeisterschaft in Brasilien Weltmeister, wobei er – ebenso wie seine späteren Dortmunder Vereinskollegen Kevin Großkreutz und Erik Durm – ohne Einsatz blieb. Ginter ist somit der bis dahin jüngste deutsche Weltmeister mit 20 Jahren und 176 Tagen am Finaltag.

Im Sommer 2016 wurde Ginter von Joachim Löw nicht für die Europameisterschaft in Frankreich nominiert. Stattdessen berief ihn Horst Hrubesch, der die Olympiaauswahl betreute, in den Kader für die Olympischen Spiele in Rio de Janeiro. Mit Ausnahme eines Vorrundenspiels bestritt er dort alle Spiele und erzielte zwei Tore. Das Endspiel wurde gegen Gastgeber Brasilien im Elfmeterschießen verloren, bei dem Ginter den ersten Elfmeter verwandelte.

Ginter stand im Kader der deutschen Nationalmannschaft für den FIFA-Konföderationen-Pokal 2017 in Russland, den er mit der Mannschaft gewann. Mit Ausnahme des ersten Gruppenspiels stand er in jedem Spiel von Beginn an auf dem Platz, auch im Finale gegen Chile, das mit 1:0 gewonnen wurde. Bei diesem Turnier waren er, Shkodran Mustafi und Kapitän Julian Draxler die einzigen Weltmeister von 2014 im deutschen Aufgebot.

Bundestrainer Löw berief Matthias Ginter in den Kader für die Weltmeisterschaft 2018 in Russland. Deutschland belegte in seiner Vorrundengruppe lediglich den letzten Platz und schied damit erstmals bereits nach der Vorrunde einer Weltmeisterschaft aus. Ginter kam bei keinem der drei Gruppenspiele zum Einsatz.

Nachdem sich Ginter bis dahin, abgesehen vom Konföderationen-Pokal, meist als Ergänzungsspieler betrachten musste, stiegen seine Spielanteile nach der Weltmeisterschaft deutlich. So verpasste er bis zum November 2019 nur ein Qualifikationsspiel zur Europameisterschaft 2021 verletzungsbedingt. Am 16. November 2019 gelang ihm beim 4:0-Sieg in der Qualifikation über Belarus mit dem 1:0 im Borussia-Park sein erstes Länderspieltor. Matthias Ginter ist damit der erste Spieler von Borussia Mönchengladbach, dem ein Länderspieltor in Mönchengladbach gelang. Am Ende der Saison wurde das Tor zum Länderspieltor und Ginter zum Nationalspieler des Jahres gewählt.

Mit der deutschen Auswahl erreichte er bei der Europameisterschaft 2021 das Achtelfinale, wo Deutschland gegen England ausschied.

Im November 2022 wurde er von Trainer Hansi Flick in den Deutschland-Kader für die Fußball-Weltmeisterschaft 2022 berufen. Im letzten Gruppenspiel gegen Costa Rica wurde Ginter in der 10-minütigen Nachspielzeit eingewechselt, womit er bei seiner dritten WM erstmals zum Einsatz kam.

Spielweise
In der Jugend wurde Matthias Ginter meist als offensiver oder defensiver Mittelfeldspieler eingesetzt. Nach seinem Sprung in den Profikader des SC Freiburg zu Beginn des Jahres 2012 wurde er daher zunächst im defensiven Mittelfeld eingeplant. Durch den Ausfall von vier Innenverteidigern wurde er ins Abwehrzentrum versetzt und etablierte sich auf dieser Position in der Bundesliga. Sowohl bei Borussia Dortmund als auch in der deutschen Nationalmannschaft bekleidete Ginter aber auch oft die Position des rechten Außenverteidigers. Ginter kommt für einen Innenverteidiger mit sehr wenigen Fouls aus. Er hat in 206 Bundesligaspielen erst 15 gelbe Karten gesehen und hat auch noch nie eine Gelbsperre verbüßt. Auch des Feldes wurde er in der Bundesliga noch nie verwiesen.

Erfolge

Nationalmannschaft
 Weltmeister: 2014 (ohne Einsatz)
 FIFA-Konföderationen-Pokal: 2017
 Olympische Silbermedaille: 2016

Verein
SC Freiburg
 DFB-Junioren-Vereinspokalsieger (2): 2011, 2012
Borussia Dortmund
 DFB-Pokalsieger: 2017
 DFL-Supercupsieger: 2014

Auszeichnungen
 DFB-Nationalspieler des Jahres: 2019
 Fritz-Walter-Medaille in Gold (2): 2012 (U-18), 2013 (U-19)
 Silbernes Lorbeerblatt: 2014 als Weltmeister, 2016 als Gewinner der olympischen Silbermedaille
 Nationalmannschaftstor des Jahres 2019

Sonstiges
 Parallel zu seiner ersten Bundesliga-Saison legte Ginter in Freiburg im Breisgau das Abitur ab. Im März 2018 schloss er ein Fernstudium zum zertifizierten Sportmanager ab.

 Ginter heiratete im Mai 2018 seine Ehefrau Christina (gelernte Bürokauffrau; Studium BWL und Tanzpädagogik), mit der er seit 2015 liiert ist und die wie er aus March stammt. Am 19. Januar 2020 (seinem eigenen Geburtstag) wurden sie Eltern eines Sohnes. Er hat einen älteren Bruder, dem aufgrund von Verletzungen eine Karriere als Profifußballer versagt blieb.

 Ginter ist Vorsitzender des Stiftungsrats der Matthias Ginter Stiftung, die geistig, körperlich und sozial benachteiligte Kinder und Jugendliche im Raum Freiburg unterstützt. Hierbei arbeitet er u. a. auch mit der bekannten Freiburger Dragqueen Betty BBQ zusammen, welche seit dem Jahr 2021 Stiftungsbotschafterin der Matthias-Ginter-Stiftung ist.

 Das Stadion seines Heimatvereins SC March wurde von "Waldstadion" in "Matthias-Ginter-Sportpark" umbenannt. Das gab der Verein im Vorfeld der 0:5-Niederlage gegen den FC Heitersheim 05 am 10. Oktober 2021 bekannt.

 Ginter erlebte die Terroranschläge am 13. November 2015 in Paris. Sein achtes Länderspiel war das Testspiel am 13. November 2015 gegen Frankreich in Paris; derweil wurden vor dem Stadion und in der Innenstadt die Terroranschläge verübt. Die Spieler verbrachten die Nacht aus Sicherheitsgründen im Stadion. Beim Anschlag auf den Mannschaftsbus von Borussia Dortmund 2017 blieb er unverletzt.

Weblinks

Einzelnachweise

Fußballnationalspieler (Deutschland)
Fußballweltmeister (Deutschland)
Teilnehmer am FIFA-Konföderationen-Pokal (Deutschland)
Teilnehmer an einer Fußball-Europameisterschaft (Deutschland)
FIFA-Konföderationen-Pokal-Sieger
Olympiateilnehmer (Deutschland)
Teilnehmer der Olympischen Sommerspiele 2016
Fußballspieler (SC Freiburg)
Fußballspieler (Borussia Dortmund)
Fußballspieler (Borussia Mönchengladbach)
DFL-Supercup-Sieger
DFB-Pokal-Sieger
Träger des Silbernen Lorbeerblattes
Deutscher
Geboren 1994
Mann

redpajama_set_name: RedPajamaWikipedia


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AMD on Monday introduced its six-core Opteron chip for servers, also known as Istanbul, and positioned it as a value play for data centers looking for an easy way to expand and power efficiency. Larry Dignan notes the early launch of Istanbul is a positive development in AMD's battle with Intel.
AMD on Monday introduced its six-core Opteron chip for servers, also known as Istanbul, and positioned it as a value play for data centers looking for an easy way to expand and power efficiency.
For AMD, the early launch of Istanbul is a positive development in its battle with Intel. AMD, however, is months behind Intel's Dunnington chip, a six-core server processor that launched in September.
Leslie Sobon, vice president of product marketing at AMD, gave her pitch in a Webcast. Her message: Istanbul is an easier upgrade since its based on a common platform with previous generations with more performance per watt. Sobon noted that AMD's latest Opteron is available today. The AMD strategy revolves around value in a down economy.
AMD's strategy (blog) is to talk about virtualization and power efficiency and offering those features across all of its processors. AMD called out Intel for rejiggering features based on the chip.
AMD also talked up performance per watt and additional savings since Istanbul operates on the same platform as its predecessor, Shanghai. The argument: AMD's six-core Opteron uses the same chassis, hard disk, power supply and number of DIMMs. That adds up to save money.
Systems based on Istanbul will be available in June from the likes of Cray, Dell, HP, IBM and Sun Microsystems. HE, SE and EE versions of the six-Core AMD Opteron are planned for the second half of 2009.


Black and ethnic minority people are more likely to be searched by police in Gloucestershire a Freedom of Information request has revealed.
BLACK and minority ethnic people are twice as likely to be stopped and searched by police in Gloucestershire.
The constabulary says it is now doing work to try and tackle the long-standing issue.
Freedom of Information figures show officers stopped 3,958 people last year, including two 83-year-olds.