Grace expects Greinke trade to have emotional impact There are also question marks on how much of a role former Oakland Raider and Kansas City Chief Tyvon Branch will play for his new team as he hasn’t been a primary starter since 2012.But the impending new secondary might not be too much of a hindrance for the Cardinals, as Rosenthal notes, “they have the most projected wins in football by Football Outsiders, a campaign platform we can support.” The 5: Takeaways from the Coyotes’ introduction of Alex Meruelo Top Stories Following a 13-3 record and a trip to the NFC Championship Game, the Arizona Cardinals were one of the best teams on both sides of the ball last season. But no team is perfect.NFL.com’s Gregg Rosenthal took a look at every NFC team and labeled each squad’s biggest weakness.Rosenthal noted the Cardinals “could have the most loaded roster in the NFL. They also have only one offensive tackle that has ever played an NFL game.” Derrick Hall satisfied with D-backs’ buying and selling Former Cardinals kicker Phil Dawson retires Comments Share That one offensive tackle is Jared Veldheer, with the rest of the offensive tackle group consisting of two rookies and four guys with one year under their belt, including 2015 first round pick D.J. Humphries. But Rosenthal thinks the Cardinals have a weakness that’s even more glaring.Justin Bethel, who excelled as a No. 4 cornerback and special teamer, now stands second on the team’s depth chart. He recently underwent foot surgery. Patrick Peterson is coming off ankle surgery, while Tyrann Mathieu is recovering from a torn ACL. Third-round pick Brandon Williams was seen as a project at cornerback after splitting time as a running back in college. Even though the Cardinals play a ton of safeties and Mathieu essentially plays cornerback, the Cardinals have a shocking lack of NFL-caliber cornerbacks on the roster. Don’t be surprised if they add a veteran or two.It’s hard to know how much of a toll the injuries will have on Bethel, Peterson and Mathieu going forward, but it’s easy to know the Cardinals’ secondary will look a lot different in 2016, as two primary starters are no longer on the roster. The Cardinals lost Rashad Johnson, who started 14 games and had five interceptions in 2015, to the Tennessee Titans. Jerraud Powers, who started 13 games and had one interception to go along with two fumble recoveries, is now with the Baltimore Ravens. Green Bay Packers wide receiver Randall Cobb (18) makes a one-handed catch but has it called back on a penalty as Arizona Cardinals cornerback Justin Bethel (28) defends during the first half of an NFL divisional playoff football game, Saturday, Jan. 16, 2016, in Glendale, Ariz. Cobb left the game injured after the catch. (AP Photo/Rick Scuteri)
ABU DHABI, UAE – Back for the second year running, Gourmet Abu Dhabi 2010 has been extended to 15 days, due to the overwhelming response at the successful launch edition. The epicurean festival will run from the 5th to the 19th of February 2010, featuring a stellar line up of Michelin Star chefs, celebrity personalities and exciting new venues, attracting the worldwide private jet set, according to a press release received by Elite Traveler.Newly built hotels participating in this gastronomic odyssey include the five star Fairmont Bab Al Bahr, and signature Yas Hotel, overlooking the Grand Prix circuit, bringing the total number of hotel and restaurant partners to 10 participating hosting establishments.For 2010, Abu Dhabi Tourism Authority (ADTA), organiser of Gourmet Abu Dhabi is pleased to provide a first glimpse of the line up of internationally renowned chefs, comprising a total of 15 Michelin Stars between them.The Star Studded Luminaries and Personalities…Chef Alain Passard thrusts Mother Earth, with her gifts of abundance and purity of flavor in all vegetables – into the spotlight of modern cuisine by making them the focus and priority at his three Michelin Starred restaurant, L’Arpege in Paris.With a deep passion for the land, Chef Alain Passard is inspired by but also respects the range of the produce. He interprets ingredients and their flavours with absolute authenticity, preserving their natural colours and aroma. This produces a palette of extraordinary flavours within a vegetable that is extremely satisfying.Restaurant Regis et Jacques Marcon began as a humble local eatery in the Haute Loire region of France. Chef Regis Marcon and his wife have lovingly built it up the small establishment into a three Michelin Star restaurant with an adjoining hotel. His cuisine, born from traditional French recipes takes on a new dimensionin its simplicity and modernity. He combines ingredients in a personal style that emphasizes brilliant flavours in unaccustomed and delightful ways.Two Michelin Starred Chef Heinz Winkler is the founder of‘Cuisine Vitale’, a concept that combines gastronomy and well-being. His delicate, French-style gourmet cuisine combines the lightness of black truffles, pears, with leeks, and shellfish. He focuses on what nature has to offer in its simplest form, not only as ingredients for his impressive cuisine, but also for their powerful anti-aging properties and as a foundation for physical and spiritual well-being.Chef Alfonso Iaccarino and his family together run the two Starred restaurant and boutique hotel Don Alfonso 1890 in Sorrento, Italy. He and his son Ernesto manage the restaurant while, while mother Livia and son Mario, welcome the guests. A true family affair, Chef Laccarino has been internationally lauded for his signature Mediterranean style, quality of ingredients and attention to seasonality.Having trained under French culinary greats such as Alain Passard, Alain Ducasse and Jean-Paul Lacombe, Chef Claude Bosi is now at the helm of the two Michelin starred London restaurant Hibiscus, where his innovative cuisine makes it one of the city’s most highly acclaimed restaurants. His adventurous style of modern French cuisine combines boldness and purity made possible only by using the freshest ingredients.Chef Vineet Bhatia is out to conquer the world. Besides his Michelin Starred flagship Rasoi in London, he has also set up restaurants in Mauritius, Dubai, Los Angeles & Moscow, gracing them with his classic Indian cuisine. He was also one of the first Indian chef restaurateurs to be awarded the coveted Michelin Star in 2001.Chef Masayasu Yonemura’s cuisine is a unique fusion of French and Japanese. His menu at Kyoto’s fashionable Michelin-starred restaurant Yonemura is an arrary of colourful French cuisine accented with a touch of Japanese flair. Chef Masayasu Yonemura has a deep understanding of flavours and produce. Inspired by the time of year, he takes in the sights, sounds and flavours of his surroundings translating seasonal local ingredients to create something truly special.Born in Tokyo, Roy Yamaguchi has built an empire, bringing his Hawaiian fusion cuisine to 37 restaurants across the United States, Japan and Guam. His cuisine blends the influences of three continents, Europe, Asia and North America specifically, the flavours and fresh ingredients of Hawaii. The New York Times has described him as “the Wolfgang Puck of the Pacific”; while Food & Wine Magazine has dubbed the original Roy’s in Honolulu the “crown jewel of Honolulu’s East- West eateries.”Presenting world class desserts are skilled Pâtissiers…Hugues Pouget, an award winning French dessert chef, who earned top honours at the 2003 desserts of France championship. His world of experience brings him to the Far East, where he currently consults for Swiss company Barry Callebaut, the world’s biggest chocolate maker. He has been tasked to charm the Chinese into cultivating a penchant for the creamy texture of chocolate – with confidence. Chef Pouget does this by enticing them with familiar flavours such as peanut, mango and strawberry, expertly incorporating them into the gourmet chocolate.At a youthful 28 years of age, Loretta Fanella is a pastry prodigy whose creations are closer to works of art. Her training at legendary Cracco-Peckin Milan and Bulli of Roses in Catalunya under famed brothers Albert and Ferran Adria has paved the way to international recognition. Following the overwhelming success of her debut at the launch edition of Gourmet Abu Dhabi, this Patissier is back by popular demand at Gourmet Abu Dhabi 2010.Special Guests and Celebrities…At a ripe old age of 82, Dr. N. K. Yong a retired cardiologist is Singapore’s best known wine connoisseur. Dr. Yong is deeply involved in both local and international wine circles. He served as Chairman of the World Council of Management of the International Food and Wine Society in 1992 for four years. He was also admitted into the Confrerie des Chevaliers du Tastevin of Burgundy in 1988 and into the Commanderie du Bontemps de Medoc et des Graves in Bordeaux, as well as the Jurade de Saint-Emilion, Saint-Emilion in June 1989. His passion for wine has lead him to pen column for The Business Times, Singapore and serve as editor of Wine and Dine magazine, as well as consult for Singapore’s Raffles hotel and World Resorts Sentosa. Dr. Yong has numerous awards to his name, including André Simon Silver and Gold Medals in 1989 and 1998 respectively, ‘Officier de l’Ordre du Merite Agricole’ by the French government in 1989 and ‘Officier de l’Ordre National du Mérite’ from the President of France in 2004.Bob Blumer, better known as The Surreal Gourmet is the creator and host of The Food Network programme of the same name. The show is also a two-time Gemini award winner for Best Information Show. In his new show, “Glutton for Punishment”, Bob puts himself through physically daunting epicurean adventures. A great entertainment host with a penchant for inspiring and whimsical culinary presentations, he will headline a one-night only signature event, the ‘Surreal Evening with Bob Blumer’ at the Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi.About ADTA:Abu Dhabi Tourism Authority (ADTA) was established in September 2004. It has ranging responsibilities for building and developing the emirate’s tourism industry. These include; destination marketing; infrastructure and product development and regulation and classification. A key role is to create synergy in the international promotion of Abu Dhabi through close co-ordination with the emirate’s hotels, destination management companies, airlines and other public and private sector travel-related organisations.