Willian sends message to Chelsea manager Frank Lampard amid Arsenal and Tottenham transfer links

Tag: 上海419同城对对碰后花园

first_img Comment Chelsea winger Willian will be out of contract come the summer (Picture: Getty)Willian has vowed to continue playing for Chelsea until the Premier League season concludes – even if the coronavirus outbreak causes further delays.Last week, all professional football in England was suspended until at least April, although there are fears the Premier League may not be able to resume until much later in the year.Brazilian winger Willian will be out of contract come the summer and has been linked with moves to Arsenal, Tottenham and Barcelona in recent days.The 31-year-old hopes to stay at Stamford Bridge but is keen to sign a new two-year deal, while Chelsea have so far only offered a one-year contract extension.ADVERTISEMENT Euro 2020 postponed over coronavirusTo view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video Play VideoLoaded: 0%0:00Progress: 0%PlayMuteCurrent Time 0:00/Duration Time 1:05FullscreenEuro 2020 postponed over coronavirushttps://metro.co.uk/video/euro-2020-postponed-coronavirus-2132178/This is a modal window.Beginning of dialog window. Escape will cancel and close the window.TextColorWhiteBlackRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentBackgroundColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentTransparentWindowColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyTransparentSemi-TransparentOpaqueFont Size50%75%100%125%150%175%200%300%400%Text Edge StyleNoneRaisedDepressedUniformDropshadowFont FamilyProportional Sans-SerifMonospace Sans-SerifProportional SerifMonospace SerifCasualScriptSmall CapsReset restore all settings to the default valuesDoneClose Modal DialogEnd of dialog window. Visit our live blog for the latest updates Coronavirus news liveAdvertisementAdvertisementRead the latest updates: Coronavirus news liveBut even if Willian is out of contract when the Premier League season concludes or finishes, he says he will still make himself available for Chelsea.‘My contract really ends I think in July,’ Willian told Brazilian TV channel Esporte Interativo.‘And if I had to play on those dates, in these months, I think it would be no problem for me to end the League in a way which would be loyal to the club, as they always were with me.More: FootballRio Ferdinand urges Ole Gunnar Solskjaer to drop Manchester United starChelsea defender Fikayo Tomori reveals why he made U-turn over transfer deadline day moveMikel Arteta rates Thomas Partey’s chances of making his Arsenal debut vs Man City‘Regardless of a signed paper. But it’s clear that this is not a certainty, we don’t know what can happen.‘But without a doubt, as always, I will always be ready to give the best to my club regardless of my contract situation.’Willian has made more than 300 appearances for Chelsea since arriving at Stamford Bridge in 2013, helping the Blues win the Premier League, Champions League and FA Cup.MORE: Chelsea open talks with Barcelona over Philippe Coutinho dealMORE: Man Utd plot bargain £35m transfer deal for Arsenal ace Aubameyang Advertisement Willian sends message to Chelsea manager Frank Lampard amid Arsenal and Tottenham transfer linkscenter_img Metro Sport ReporterThursday 19 Mar 2020 10:52 amShare this article via facebookShare this article via twitterShare this article via messengerShare this with Share this article via emailShare this article via flipboardCopy link9.8kShares Advertisementlast_img read more


Tag: 上海419同城对对碰后花园

first_img The Arsenal midfielder believes Chris Coleman’s side have improved since last facing the Three Lions four years ago. England have won the last four games between the nations without conceding a goal – having beaten Wales in qualifying for the 2006 World Cup and Euro 2012. Press Association The teams play in Lens on June 16 next year and, with Wales having peaked in the world rankings at eighth in October, Ramsey insists they are a different proposition now. “I’m sure it’ll be a lot closer this game – and it could go either way,” Ramsey said. “To be fair, I wanted England. I had a bit of luck. I think it’ll be a great game for everyone who’s involved in what’ll be seen as a ‘derby’ if you like. “They (Arsenal team-mates Theo Walcott and Kieran Gibbs) have already been winding me up but I’m keeping quiet and seeing what happens on the day.” Wales have not beaten England since 1984 and also face Russia and Slovakia in Group B in France next year following Saturday’s draw. “It was very exciting,” Ramsey said. “I’m really looking forward to it, it’s new for the team to be involved in there. It’s going to be a great occasion for us, we’re going to enjoy every minute. “Obviously there’s a ‘little’ game in the middle. But while we’re looking to enjoy it, we also want to take it seriously and get out of the group. We’ll be looking to that.” Ramsey scored in the Gunners’ 2-0 win at Aston Villa on Sunday which sent them top of the Barclays Premier League for a little over 24 hours – until Leicester’s triumph over Chelsea on Monday night – and he is eyeing even more improvement. “It’s a busy period and we have to remain consistent through that and see where we are in the new year,” the 24-year-old added. “I hope we’ll get better now.” center_img Aaron Ramsey has warned England Wales are ready to stun them at Euro 2016.last_img read more


Tag: 上海419同城对对碰后花园

first_imgPoké bowls served at FreshFin Poké.Last updated on July 3rd, 2019 at 07:21 pmA new food trend that first hit Milwaukee a couple years ago has some local diners hooked and restaurant owners wanting a piece of the action.The name of the game is poké (pronounced poh-kay), a Hawaiian seafood dish that has spurred a wave of new fast-casual concepts throughout the country within the past five years.Irvine, California-based Pokéworks operates 30 locations throughout the U.S.Credit: PokéworksPoké is raw fish – usually tuna or salmon – popularly served bowl-style with other ingredients, including seaweed, avocado, edamame and cucumber, over rice, leafy greens or other grains. The word poké, itself, means to slice or cut into pieces, which is telling of how the fish is prepared. Because of its origin, poké gained mainland popularity in California and throughout the west coast before the trend was picked up by cities such as New York, Chicago and Denver and, later, by Milwaukee.Locally, the craze hasn’t died down. The number of local and chain poké concepts that have popped up throughout the Milwaukee area since 2017 is approaching 10. They include Milwaukee-based FreshFin Poké; Chicago-based Aloha Poké Co.; Chicago-based Fusion Poke; Irvine, California-based Pokéworks; and Wauwatosa-based R&R Poké. Another, called Fuji Poke Inc., was proposed last month for Bay View.“Poké delivers clean, whole-ingredient, healthy food for consumers, and that’s really where food trends overall are going,” said Nate Arkush, co-founder of FreshFin Poké.The business was first-to-market in the area when it opened its flagship restaurant in January 2017 on Milwaukee’s East Side. It has since grown to operate three additional locations, in the Historic Third Ward, at The Corners of Brookfield shopping center and in Madison, plus a vendor stand at Fiserv Forum in downtown Milwaukee.FreshFin serves seven signature bowls and a build-your-own option. The Mango Tango and Spicy Tuna, made with salmon and ahi tuna, are among the more traditional poké bowls on the menu, but for diners who haven’t developed a taste for raw fish, there is always the Cilantro Chicken, Kalua Pork or the vegan Zen Bowl.Those alternative options have helped FreshFin set itself apart from its fast-growing competition, Arkush said.“The poké consumer who is looking for raw fish is still our bread and butter and our main focus, but we also recognize that there are a lot of other consumers who may not be into the raw fish, but are into the healthy, flavorful, affordable and quick bowls, and we’re trying to balance the two,” he said. Before launching FreshFin, Arkush had wanted to open a fast-casual, health-focused restaurant. After researching the poké trend and touring several poké restaurants in Los Angeles, he had made up his mind.“It was love at first bite,” he said. Arkush said Milwaukee’s consumer market holds great potential for the trend to continue. He believes a large segment of local diners have not even tried poké yet, but once they do, they will be hooked.In Arkush’s case, a major draw to the dish was its similarity to another trend-setting food he loves: sushi.“It gives you all the benefits of sushi, but it’s much quicker, much more affordable, customizable and healthy,” he said.The advantages of patronizing a counter service poké shop rather than a sit-down sushi restaurant could provide an explanation for the craze.“It’s easier for consumers,” said Ren Zhang, owner of R&R Poké. “You don’t have to sit and wait for your food, and while you will likely pay about $20 for your meal at a sushi restaurant, you’ll only pay $10 at a poké restaurant.”Zhang and his wife, Rachel Zhao, opened up their restaurant last fall in the Wauwatosa Village.Poké bowls served at FreshFin Poké.Credit: FreshFin PokéSimilar to FreshFin, R&R offers a build-your-own bowl on its menu, but when it comes to its selection of signature bowls, traditional poké is the mainstay, with six types of fish to choose from.Organic tofu and chicken are also available, but overall, tuna is its best-selling protein, Zhang said.Zhang entered the poké world with a background in sushi, starting out as a sushi chef and later owning a restaurant. Prior to opening R&R, he worked at a poké shop for one year, which was enough time to realize the business model was more efficient than that of his previous work.The typical poké   concept is operated like a fast-food restaurant – it employs a minimal amount of employees, utilizes basic equipment and doesn’t require a large space – so from an operator’s perspective, it’s much easier to start.Jongsoo Kim, who owns sushi restaurants Kanpai in the Third Ward and Kanpai 2 on Milwaukee’s East Side, agrees, but says he will not enter the poke market because he is interested in focusing on high-end dining that appeals to high-income diners. Poké appeals heavily to the lunchtime crowd, but not enough to dinnertime diners, which is where the money is, Kim said.While some poké restaurant owners choose to start from scratch, others prefer to buy in to one of the many poké franchises that have launched throughout the country.Andy Wick, a Milwaukee native, recently brought Pokéworks to the area, opening the company’s first Wisconsin location in Brookfield. Wick recently moved back to his hometown after three years living in Denver, which is where he was first introduced to poké.Since its 2015 founding, Pokéworks has grown to operate more than 30 locations throughout the country, with an equal amount projected to open by the end of 2020, according to its website.The new Brookfield location celebrated its grand opening last month with an event that attracted more than 550 people, Wick said. The restaurant ran out of ahi tuna – using the five cases it had ordered – and served almost 600 bowls throughout the day.Wick said being a part of a larger company with an established brand has made the opening process more seamless. It also helps ensure the fish being served at the restaurant is sustainably sourced and safe for consumption, he said.“That was another part of pairing with a franchise that I took very seriously, because as just a single person, trying to source all these different types of fish properly would be very difficult,” Wick said.Regardless of the restaurant’s footprint, sourcing and food safety is a major concern when dealing with fresh, raw fish that has the potential to spoil—especially when it is being shipped halfway across the country.FreshFin, which sources its salmon directly from the Bay of Fundy between Nova Scotia and New Brunswick, places multiple orders each week to make sure the fish is served no more than 48 hours after it is caught.During the shipping process, the fish are refrigerated and kept on ice. Thermostats monitor the temperature of the fish, allowing the supplier to maintain a required range during transit.“If something were to go wrong, they would be able to tell that it wasn’t within the thermostat window that’s acceptable, and they would destroy the product before it even gets to us,” Arkush said. Once the fish arrives at the restaurant, it is handled and stored carefully so it maintains its freshness and taste until it is sliced and served. Get our email updatesBizTimes DailyManufacturing WeeklyNonprofit WeeklyReal Estate WeeklySaturday Top 10Wisconsin Morning Headlines Subscribelast_img read more