the good lifeL DV H o s p i ta L i t y R e stau Ra n ts at R e V e L2013

t h e g o o d l i f e • 2 0 1 3t h e g o o d l i f e • 2 0 1 3 3

Limited Production

Real RyeMICHTER’S AMERICAN WHISKEY CO. � KENTUCKY

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Real Rye ad for LDV_Layout 1 10/31/12 3:48 PM Page 1

Revel One Year In LDV Hospitality continues to bring the good life to guests through each of their restaurants.

5

Making Its MarcWith a rock ’n’ roll vibe and a menu that delivers on every level, american Cut is a steakhouse like never seen before.

10

Room with an Ocean ViewWith its crowd-pleasing menu and recent move to an oceanfront view, Lugo is now the ultimate hub for drinks and food at Revel.

6

The Real Dealthe new Corso Coffee bar at Revel allows guests to have an authentic italian caffé experience.

16

Star of the SeaLike having the French Riviera in your own backyard, azure has really hit home with locals.

8

RecipesGet your taste of the good life at home with recipes from chefs Marc Forgione and alain allegretti and Lugo.

inside

t h e g o o d l i f e • 2 0 1 32 0 1 3 • t h e g o o d l i f e 5

are opening our second american Cut location

in Manhattan’s tribeca neighborhood this

summer. it’s not only thrilling for the brand,

but i think it will prove to be a pretty powerful

connector between our new york and atlantic

City customers.

our second summer at Revel promises to be a

good one. our chefs have been working hard

to fine-tune their menus with signature dishes

and new creations, while our bar staff has been

crafting seasonal cocktails and selecting wines

that pair best with the chefs’ cuisine. We have

the sun, the ocean, and views—but most of all,

we have the passion and desire to share la dolce

vita with our guests. — John Meadow

“Revel is a phenomenal property and both John and i really worked hard last year to have each of our restaurants become part of the local community. the entire LDV team is ready for a high-energy second summer here at Revel.” —Curt Huegel

With any new project, there is always that initial

launch excitement. and then over the course of

the first year, it’s up to you to define your identity

and connect to your loyal customer base. the

biggest sign of a real success is that people

keep coming back—not only on weekends but

on weeknights as well. it’s been one year in at

Revel, and we feel extremely comfortable with

where we are operationally and from a guest

standpoint. azure by allegretti, american

Cut, and Lugo are all in a great spot. Hurricane

sandy was devastating, as we all know, and we

were very concerned going into the new year.

But the overwhelming response we’ve seen so

far in 2013 points to our restaurants as being

well-received. each of the different dining

experiences we offer have really resonated

with our guests. it has been amazing to watch

american Cut and azure turn into full-blown

destination spots, frequented by regulars from

the local community and guests driving in from

Margate and philadelphia. they are coming to

celebrate in our dining rooms as well as enjoy

all the other amenities and experiences that

Revel has to offer.

We are also excited about moving Lugo to a

new location with a full view of the ocean, right

off the casino floor. and given the opportunity

to expand, we are opening a fourth venue at

Revel: Corso Coffee—a coffee bar concept that

we launched earlier this year at the paramount

Hotel in times square. and on that note, we

La Dolce Vita at Revel: one year inR

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Live Area: .25 in from trim

Date: 05-2-13

Size: 8.25” x 10.875

Colors: 4 colors

Bleed: .125”

Version No:

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Production: _____changes _____approved

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Job Name: RSV Cab AdJob Number: 209-1245 Publication: HauteLife

Production: Linda Ehrke 310.575.1775310.575.4441 2107 Sawtelle Blvd, Los Angeles, CA 90025

01

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LuGo: RooM WitH a VieW

BeHinD tHe BaR: CLassiC anD autHentiC

Lugo offers its guests the greatest opportunity to engage in an authentic italian aperitivo before dinner—and given its view, there isn’t a better setting in which to enjoy one. Xavier Mariezcurrena, LDV beverage director at Revel Resorts, points out that Lugo’s convivial atmosphere pushes the cocktail program in a classic direction.

For starters, Lugo is a really fun environment. it sets a busy market scene, with the open kitchen and the mozzarella and burrata bar that leads into the dining room. it’s the most approachable restaurant in terms of its overall

IngReDIenTS

1 each onion, small dice

2 tbsp blended oil

3 garlic cloves, minced

1 lb ground beef

1 lb ground pork

1 lb ground veal

2 eggs

1/4 cup whole milk

1 cup parmigiano-Reggiano cheese

1 1/2 cup panko bread crumbs, fine

2 tsp salt

3/4 tsp black pepper

1 tsp chopped parsley

1 tsp chopped basil

1 tsp chopped thyme

LuGo MeatBaLLs serves 4 (yields 8 to 10 6-ounce meatballs)

MeThOD

in a medium sauté pan, sweat onion in oil on low to medium heat until translucent. add garlic and cook to light brown. Remove from heat and cool down.

in a large mixing bowl, mix all remaining ingredients by hand for 2 minutes. portion out 6-ounce balls, roll tight, and place on a lightly greased cookie sheet. Bake at 350°F for 15 to 20 minutes. serve with pomodoro sauce and garnish with grated parmigiano-Reggiano.

6

“Lugo was designed to be a bright, airy experience. It now has a full view of the ocean, with all this amazing natural light. We feel confident that Lugo will be an even better restaurant because of this new dynamic location. It suddenly

becomes a little sexier, trendier, and relevant overall for the true Italian dining experience during the day or a night out. Always with the same great food offerings.” —John Meadow

appeal and has really become a meeting hub for people who are headed out to a concert or evening event. it’s a piazza in the sense that it offers something for everyone. you have the classic well-done, well-executed italian food that definitely keeps true to its roots with a little nod toward an italian-american style. and in keeping with the food, the cocktails tend to be classic as well.

one of my favorite italian spirits is Campari, with its distinctive crimson coloring. We use it in a negroni—which is not only a favorite with cocktail enthusiasts but also the quintessential drink for italians in general. Bright and refreshing with a really nice bitterness, a negroni is equal parts gin, vermouth, and

Campari. the perfect way to start off any meal!

We’ve also created an excellent amaretto sour at Lugo, where we infuse the amaretto into bourbon citrus and use fresh lime instead of a sour mix. it’s very clean and bright and a less sugary version of what you would normally get.

Given that Lugo serves food all night, it’s perfect for everything from grabbing a pizza to getting a great plate of salumi. We also have a really fun draught beer selection and an excellent wine list that has universal appeal.

TOMaTO Sauce

1 yellow onion, finely chopped

2 oz chopped garlic

2 tsp extra-virgin olive oil

1 1/2 cup basil, finely chopped

6 ripe tomatoes, quartered

12 oz can of Roma tomatoes

salt and pepper to taste

MeThOD

Cook the onion and garlic in oil until both are light brown. add 1/2 cup basil and the ripe tomatoes and cook for 30 minutes. then add the Roma tomatoes and cook an additional 45 minutes. add 1 cup basil and salt and pepper to taste. pour sauce into a food mill, food processor, or juicer until desired texture.

t h e g o o d l i f e • 2 0 1 32 0 1 3 • t h e g o o d l i f e8 9

a Z u R e : sta R o F t H e s e a

Chef alain allegretti established and has maintained the azure credo from the very beginning: “Keep it authentic, keep it simple, and let the quality of the ingredients and the originality of the dishes speak for themselves.” in addition to its fresh whole fish, azure’s daily tasting menu offers the chef’s signature dishes in keeping with seasonality—from his seafood risotto to his crusted rack of lamb. “azure represents a certain lifestyle that we presented to guests coming to atlantic City

“Azure was our most ambitious restaurant concept: bringing the dream of St. Tropez and the Mediterranean to the Jersey Shore; serving guests whole

fish and a big magnum of rosé. It’s very rewarding to see what we deemed our

biggest challenge come to fruition in such a big way.”

—John Meadow

and they accepted,” says allegretti. “the dining experience is much like one you would have on the French Riviera—it’s about a sense of hospitality, good friends, good music, a good vibe, the right lighting, and the ability to enjoy authentic, simple cuisine in an upscale setting. We are really delighted that azure has turned into this amazing big-night-out experience for the local community as well as for surrounding towns.”

BeHinD tHe BaR: LiGHt anD BRiGHt

azure is the perfect setting to enjoy the world through rose-colored glasses—of rosé wine and Champagne, of course—as if you were sitting in one of those picturesque French or italian Riviera villages along the sea. LDV Beverage Director at Revel Resorts Xavier Mariezcurrena’s approach to the wine list is definitely influenced by azure’s gorgeous dining room. “azure evokes that feeling of hanging out on a patio and enjoying an excellent meal,” he describes. “there is also a spirited scene, depending on the night—

especially if there’s a great DJ in town. it takes on a more festive tone with a mix of beautiful, sophisticated people. the room’s color scheme—the vibrant blues and stonework—and the music all set the tone.”

While the beverage side of azure is driven by wine, it is also cocktail friendly, though it tends to be more fruit-forward, staying on the lighter and fresher side. “the pear Drop is a great example of what azure represents,” says Mariezcurrena. “a riff on the classic lemon drop, we use a Grey Goose La poire pear-flavored vodka instead of gin. it’s clean and refreshing and has a beautiful floral nose.”

tropical libations are inspired by the setting—especially in the summertime, as the sun hovers over the ocean in a perpetual afternoon. azure’s version of the Dark and stormy with Gosling’s Black seal Rum, fresh lime, and spicy ginger beer—a classic Caribbean cocktail—definitely makes that connection. “the rum and lime lends itself to that free-spirited feel that really works well here.”

POachIng LIquID

1 gallon court bouillon

2 celery sticks, cut

1 onion, roughly chopped

2 carrots, cut

1 bay leaf

10 black peppercorns

1/2 pint white vinegar

2 lemons, cut in half

1/2 pint white wine

1 gallon water

Boil all ingredients together for 5 minutes.

aZuRe suRF anD tuRF serves 4

SPIcY BuTTeR

10 oz butter

3 oz piquillo peppers, processed roughly in food processor

1 tsp smoked paprika

1 oz garlic, chopped very fine

1 oz chives, chopped

1 oz parsley, chopped

2 drops tabasco

3 tbsp panko, processed roughly

4 shallots, chopped fine

salt and pepper to taste

MeThOD

Combine all ingredients together and blend in a mixer. Roll out the butter between two sheets of parchment to 1/4-inch thick. Refrigerate.

LOBSTeRS

two 2-lb lobsters

MeThOD

Remove the lobster claws and knuckles from the body. insert 2 long stainless steel skewers along the back of the lobster, moving up from the tail. poach the lobster bodies in simmering water for 2 minutes. prepare an ice bath of a 1/2 gallon of water and 2 cups of ice to chill the lobsters after the cooking time is up. Chill the lobsters for about 7 minutes then remove from the water bath. Boil the knuckles and claws in the court bouillon for 8 minutes and chill in the ice bath. Crack the claws with the lobster cracker and remove the meat, making sure to remove

the cartilage. With the help of kitchen scissors, cut the knuckles lengthwise and remove the tail meat. Rinse all the meat from the shell carcass off and set aside.

Cut the lobster bodies in half lengthwise and clean the shell thoroughly from the coral.

Cut the spicy butter and arrange it on top of the tail meat only. Flash the lobster bodies in the oven for about 4 minutes at 400°F; gratin under a salamander, if needed. put the rest of the spicy butter in a pot and simmer. poach the lobster claw and knuckle meat in the butter and turn off the heat. Rest the meat until needed.

Chef alain allegretti

FILLeTS

1 oz blended oil

Four 8-oz choice quality beef fillets

salt and pepper

pour the oil in a skillet and bring the heat to high. season the fillets with salt and pepper and place them in the skillet, making sure to sear both sides evenly. transfer the fillet to an oiled baking tray and cook in the oven for 6 minutes at 400°F. Remove from oven and rest.

potatoes

8 ounces fingerling potatoes

salt and pepper

Rosemary sprigs

Garlic cloves, crushed

extra-virgin olive oil

MeThOD

Bring 2 quarts of salted water to a boil, add the fingerling potatoes, and simmer until nearly cooked. Remove and let cool. skin the potatoes with the help of a paring knife. Halve the potatoes according to size. toss the potatoes in a bowl with salt, pepper, some rosemary sprigs, a couple cloves of crushed garlic, and extra-virgin olive oil. transfer to a baking pan and bake at 350°F for 15 minutes.

asseMBLe

in 4 oval plates, place the lobster halves on the side of the plates. place fillets next to the tails and the potatoes next to the heads. Remove the claws and knuckles from the poached butter and arrange in the head cavities. Drown the lobster bodies with the poaching butter. Garnish with chervil and serve.

t h e g o o d l i f e • 2 0 1 32 0 1 3 • t h e g o o d l i f e 1110

FoR tHe piCKLeD HoRseRaDisH

1 1/4 cups freshly grated horseradish

1/2 cup cider vinegar

Combine the horseradish and cider vinegar in a jar. place the jar in the refrigerator for at least overnight.

sHRiMp CoCKtaiL, HoRseRaDisH, LeMonserves 4

FoR tHe CoCKtaiL sauCe (makes approximately 1 quart)

1 1/4 cups ketchup

1 1/4 cups Batch 22 Bloody Mary Mix (available at chefmarcforgione.com)

1 1/4 cups horseradish, freshly grated

2 tbsp apple cider vinegar

1 small jalapeño, brunoised

Juice from 1 lemon

1 1/4 tablespoons Dijon mustard

salt and pepper

Combine all ingredients and season to taste with salt and pepper.

Chef Marc Forgionea M e R i C a n C u t: M a K i n G i ts M a RC“as a newcomer to atlantic City, we really listened to what people had to say in the opening months. Because making my guests happy makes me happy,” says Chef Marc Forgione. “american Cut is the perfect place to come and unwind, and blow off a little steam. that’s exactly what this city is all about. our guests want to have a little fun!”

american Cut is the perfect example of combining fine-dining service in a fine-dining atmosphere while keeping the soul of an old-school steakhouse intact. “i really believe that the service, the music, and the design elements that we offer help us stand out,” explains Forgione. “and then, of course, there’s our secret weapon: the food. We have such

American Cut has established itself as the new American steakhouse. In March, Travel + Leisure called us one of their best steakhouses

in the country, and we have been recognized with several design

awards. Overall, what you get is a phenomenal dining experience in

an upbeat, contemporary, and sexy setting. Whether it’s for a Tuesday

night business meeting or a Saturday night out before a concert, American

Cut just resonates with guests.”

—John Meadow

signature steakhouse dishes as shrimp cocktails and Caesar salad, but once you’ve tasted ours, you’ll see why they are so special. and we’ve definitely made a name for ourselves with the hot and cold seafood towers and our succulent veal porterhouse.” a sweet spot for Forgione is the cheesecake, which he claims is one of the best he’s ever had!

BeHinD tHe BaR: DaRK anD seXy

“american Cut is appealing on all levels. By embracing a edgier, darker side, not so clubby and classic in presentation, and playing off Chef Forgione’s rock ’n’ roll attitude, you end up with a sexy, Gotham-like atmosphere,” explains Xavier Mariezcurrena, LDV beverage director at Revel Resorts. “it’s a grand setting where you go to essentially revel in your own success. it’s a celebration.”

Keeping that in mind, Mariezcurrena developed a cocktail program to reflect a lot of the classics, but with an edge—based on either the ingredients or the style of preparation. “a perfect summer cocktail is the purple Haze. it’s a riff off a gimlet as well as a really

classic cocktail called the Clover Club. We substitute blackberries for the raspberries and add a little jalapeño syrup to give it some kick in another dimension of spice.” as a pairing, Chef Forgione recommends the grilled Black pig Meat Co. bacon with charred-onion vinaigrette.

Keeping it fresh and clean for summer is always a good idea, especially when you add a heavier steakhouse meal into the equation. “Many of our dishes pair beautifully with our citrus-driven, smoky-bourbon-inflected, and fruit-forward cocktails,” adds Chef Forgione. Mariezcurrena also recommends the Ziggy stardust, a take on another classic cocktail, the French 75, which pairs well with the spicy chili lobster. its combines Grey Goose La

poire pear-flavored vodka, fresh lemon, and Domaine Chandon Blanc de noirs, a sparkling wine from California. “it’s fun, it’s feminine, and it sparkles.”

american Cut also showcases a lot of american whiskeys and bourbons. “i find it fascinating to watch our generation transition from drinking Dewar’s on the rocks and listening to Frank sinatra to sipping a quality scotch while enjoying the stones and Led Zeppelin,” muses Forgione. to that end, he recommends the Beast of Bourbon, a take on the classic Manhattan, to pair with the toasty, caramelized flavors of his steaks finished in a wood-burning oven.

FoR tHe CouRt BouiLLon

1 spanish onion

1 carrot

2 celery stalks

1/4 fennel bulb

1 1/2 lemons

1/2 bottle white wine

1 1/2 tsp fennel seed

1 1/2 tsp black pepper

1/4 tsp chili flake

1/2 cup salt

24 Florida Gulf pink shrimp, size 12 to 14

Combine all ingredients except the shrimp and bring to a boil. add 1 gallon of cold water and bring to a boil again. turn off the heat and let stand for 10 minutes. strain the liquid, discarding the solids.

Bring the court bouillon to a boil in a large pot. turn down the heat so the liquid is at a simmer, then add 24 whole shrimp and poach for 2 minutes. Remove pot from heat and cover. Let stand for 7 minutes. Drain shrimp from the liquid and place in the refrigerator until chilled. Remove shells and devein.

GaRnisH

Mustard oil

4 lemon halves, socked

pickled horseradish

asseMBLe tHe DisH

When ready to serve, place shrimp in a mixing bowl. add 3 cups of cocktail sauce and coat the shrimp with the sauce. Divide the shrimp among 4 serving bowls. add a couple of splashes of mustard oil over the top of each. serve with 1/2 lemon in a sock and the pickled horseradish on the side.

©2013 Kobrand Corporation, New York, NY www.kobrandwineandspirits.com

Join us for a glass of Masi at

msi_ad_HauteLife_0513r3.indd 1 5/14/13 10:30 AM

puRpLe HaZe at aMeRiCan Cutinspired by one the most influential guitarists in rock ’n’ roll history, this versatile cocktail can be substituted with any light spirit, such as gin, tequila, or white rum. the berries can also be changed based on the season.

inGReDients

2 slices jalapeño, about 1/8 to 1/4 inch, seeds removed to lessen spice

7 blackberries

2 oz Ketel one Citroen

3/4 oz lime juice

3/4 oz simple syrup

1 twist of lemon (optional)

MetHoD

in a mixing glass, muddle the jalapeño and the blackberries. add the spirit, lime juice, simple syrup, and ice and shake vigorously for 7 revolutions. strain over a small mesh into a martini glass. Rub the rim of the martini glass with a jalapeño slice to develop peppery aromatics and drop into the center of the glass as garnish. add a twist of lemon, if desired.

t h e g o o d l i f e • 2 0 1 32 0 1 3 • t h e g o o d l i f e14 15

CoCKtaiL HouR

“FRoM CLassiC itaLian aperitivos at LuGo; to FRenCH Rosés anD BRiGHt, aCiDiC WHites at aZuRe; to BiG, BoLD CaLiFoRnia ReDs anD WHisKeys at aMeRiCan Cut—eaCH oF ouR RestauRants at ReVeL enCouRaGes a unique BeVeRaGe eXpeRienCe BaseD on its oWn iDentity.” —JoHn MeaDoW

tHe KaFFiR LiMe GiMLet at aZuRethis classic gin cocktail is known for its use of a key ingredient: Rose’s lime juice. our recipe is designed with fresh juice and the floral aspects of the kaffir lime, which is available in most asian markets. a staple of southeastern asian cuisine, kaffir lime (or any exotic citrus, like yuzu or kalamansi) adds a unique bouquet to enhance the botanicals and nuances of the gin.

inGReDients

2 oz gin

3/4 oz fresh kaffir lime juice

3/4 oz simple syrup

ice cubes

Kaffir lime leaf or lime wheel

MetHoD

Combine gin, lime juice, and simple syrup with ice in a shaker and shake until chilled. strain into an ice-filled double rocks glass or a chilled martini glass and garnish. if using kaffir lime leaves to garnish, be sure to rupture the skin to release the aromatics, and rub the rim of the glass before dropping in the leaf.

tHe neGRoni at LuGoaround 1919, the classic negroni cocktail was invented at the Caffe Rivoire in Florence, italy. a unique cocktail that has made bitterness palatable for generations of drinkers, it can be served either on the rocks or up in a cocktail glass.

inGReDients

1 oz gin

1 oz Campari

1 oz sweet vermouth, such as Cocchi Vermouth di torino

orange twist

MetHoD

stir ingredients in a mixing glass, strain into a chilled cocktail glass or ice-filled double rocks glass, and garnish with an orange twist.

puRpLe HaZe at aMeRiCan Cut

“the concept behind the cocktail is that it opens up your palate and awakens your appetite,” explains LDV Beverage Director at Revel Resorts Xavier Mariezcurrena, a certified sommelier who has spent years in the industry in operations as well as beverage positions. “the reason you find a lot of cocktails with citrus notes or acidity in them is because when

you drink something acidic, it causes you to salivate, which in turn creates that feeling of hunger.”

unlike a bottle of wine, where you are relegated to the specific flavors of the grape, cocktails are more versatile because you can build them the same way you do any recipe. “so you can definitely drink cocktails during a meal, because you can pair almost anything

as long as it complements a component of the dish—like, for example, a sauce, which usually drives the flavor profile,” Mariezcurrena continues. “something spicy that normally might be too overpowering for a red wine could go really well with a high-acid cocktail, or one with a sweet or fruity edge to it. in that sense, cocktails are extremely playful.”

t h e g o o d l i f e • 2 0 1 32 0 1 3 • t h e g o o d l i f e 1716

C o R s o C o F F e e B a R : au t H e n t i C i ta L i a n the idea of capturing the authentic italian experience, in which you walk up to the bar in the morning to have your cappuccino and croissant along with conversation and service, has come to life with our new corso coffee bar. —JoHn MeaDoW

BeyonD iCeD CoFFee

While Gennaro is quick to tout iced coffee drinks as a summer favorite, he points out that there is so much more you can do besides simply adding ice. Gennaro takes 3 shots of espresso, shakes it up with ice and whipped cream, and tops it with a little liquid chocolate. “By giving your iced coffee drink a little more body, you enhance the taste without it being watered down. plus it’s refreshing—much like eating a granita!”

to MaKe

shake 3 shots espresso with ice and whipped cream. add a liquid chocolate and enjoy!

Gennaro oliva of LDV imports translated his passion for the bean into the first Corso Coffee, located in the paramount Hotel in times square. Corso Coffee’s second location at Revel, in addition to a large kiosk that greets guests as they head off the main lobby of the resort, is only the beginning. after spending a year cultivating the wholesale business, Gennaro intends to introduce the Corso Coffee bar culture to coffee aficionados everywhere. But piano, piano—slowly, slowly—Gennaro would insist.

in italian, corso means a place of gathering—more specifically, a wide boulevard of street-lined cafés bustling with people drinking coffee at their leisure. and while Gennaro is eager to bring that scenario to Revel, he tempers the

italian experience: “We want it to be a place for everyone. sure, it’s an italian name and concept. But the most important idea to get across is that when you come here, you feel at home.“

With the Corso Coffee brand recognition building, a retail store will make the connection that much stronger. Gennaro also sees it as an opportunity to give away as much of their knowledge as possible to clients and customers alike: “on the wholesale side, through the store, we can show our clients how to use the equipment we have in place, manage quality control, and train their staff. and for our customers, it’s important for us to explain to them where the coffee comes from, how we brew it and at what temperature, and why we recommend certain ways to drink it.”

ldvhospitality.com facebook.com/ldvhospitality @ldvhospitality

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S H O W A N D T E L L :

Behind the scenes of the Bacchus Group with Tim Stannard

Seeking theP E R F E C T C A S K

Team Bacchus unearths hidden treasures in Scotland

When a sommelier and a master roaster form a coffee company

b R E W I N GG R E A T N E S S I S

AOT S11.indd 1 7/12/11 11:49 AM

meethautelife.com

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BEL6079_AD1_M02.indd5-7-2013 4:06 PM Rob / Nicola Ruggiero

LiveTrimBleed

7.75” x 10.375”8.25” x 10.875”8.5” x 11.125”

Job info

FontsTrade Gothic (Bold, Condensed No. 18), Bembo (Semibold)

ImagesBELV5826_ART_3.tif (CMYK; 300 ppi; 100%), _BELV_NewerBottle.psd (CMYK; 360 ppi; 83.3%), Facebook_2012.eps (66.5%), Twitter_2012.eps (66.5%), Medals_Lockup_OL.ai (26.3%)

Inks Cyan, Magenta, Yellow, Black

Fonts & Images

Saved at Nonefrom MME18-Rob by Printed At

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B:8.5”B:11.125”

BEL6079_AD1_M02.indd 1 5/7/13 4:14 PM