Work on Sioux City Marina continues after amendment to contract
SIOUX CITY, Iowa (KCAU) — Work on the Sioux City Marina continues to move forward, with officials optimistic that boating will return sooner rather than later.
City council members approved an amendment 4-0 on the original agreement between the city and managing company F3 Marina, clarifying a lawyer's error in the agreement regarding the responsibility for the insurance requirements within the agreement.
Sioux City to honor Arbor Day with tree planting event
Mayor Bob Scott told KCAU 9 that F3 Marina is hard at work repairing the marina.
'First of all, we have this group and they have come in and are beginning the process of leasing docks,' Scott said. 'But we're still continuing to get the silt and that out of there, and they're assessing it. There has to be repairs to some of the docks and things like that. So they're in the very beginning stages of that, obviously. They've only been on board a couple of weeks, but they're gearing up to have boats in that harbor this year.'
F3 Marina still plans to open the marina before Memorial Day.
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It's dedicated to preserving and sharing the culinary traditions of America's presidents, first ladies, and their families. Through exhibitions, TV appearances, keynote speeches, White House replica luncheons and dinners, recipes, and tastings, it explores how food and drink reflect cultural and historical moments. Marti and Stormy Mongiello serve as the leading chefs, and both are disabled veterans of 36 years combined military service. Media Contact:Master Chef Marti Mongiello, MBA, MA, MCFEThe United States Presidential Culinary Museum® The US Presidential Service Center®301 Cleveland Ave, Grover, NC 28073 and (704) 937-2940ceo@ Historic Recipe: Washington Family Syllabub From the Kitchen of President George and Martha Washington. Perfected by Executive Chef to the Washington's, Hercules Posey – who later ran away from being a slave. Ingredients:- 1 Quart of heavy cream - 1 Cup of white wine- 6 Tablespoons white sugar - 1 whole nutmeg (grated) or ground nutmeg- 2 Tablespoons of rose water (can be bought or made with hot water and rose petals)- Zest of 1/2 lemon- Sprig of Rosemary- Salt (a pinch) Instructions from the manuscripts given by Franics Parke Custis to Martha Washington: Scald the cream together with the nutmeg, cut in quarters. Remove from the fire and when cool, pour in a glass jar. Let stand overnight. Mix the white wine, rose water, sugar, and a pinch of salt. Pour the cream over this and lay in the rosemary and lemon peel. Let stand for five or six hours until the curds form. The modern method: Pour cream into a bowl and beat with a whisk or electric mixer until soft peaks appear. Add the sugar, lemon zest, salt, rose water, nutmeg and beat briefly. 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