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Richard Wheeler
Attended Westminster Choir College
127 followers|47,243 views
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Oh this is good!!!!!
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The Vittoria Ensemble is having our "summer" concerts this weekend, please come and join us for some wonderful Gregorian chant and Sacred Polyphony.
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Richard Wheeler

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I will not endorse any of the candidates seeking the Republican or Democratic Party nominations for election to the presidency nor any of those seeking a nomination by the minor parties nor any of those seeking nomination for election to lesser offices. Indeed, I will not endorse the election itself. Finally, I will not endorse the continued existence of the nation-state over which these aspirants seek to preside. Enough is enough. I will not give my endorsement to politics as usual, a process by which competing parties seek to gain control of the state’s powers in order to plunder and bully the people at large for the sake of their principal supporters.

Oh that all other people would join me in withdrawing their endorsement—indeed, their acquiescence and endurance. Decent people ought to flee the whole diabolical process, leaving only those who are criminally inclined to assault their fellow human beings to go to war exclusively against one another without sacrificing the bodies, souls, and wealth of innocent parties. - Bob Higgs
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"The Anarchists are right in everything; in the negation of the existing order and in the assertion that, without Authority there could not be worse violence than that of Authority under existing conditions. They are mistaken only in thinking that anarchy can be instituted by a violent revolution. But it will be instituted only by there being more and more people who do not require the protection of governmental power and by there being more and more people who will be ashamed of applying this power." - Leo Tolstoy
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Great tour at Leopolds #leopoldbros
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Touring the new Leopolds distillery. 
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Nialls meltdown
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Richard Wheeler

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Come and hear some fantastic music!!!
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Aaaaaaand my new political opinion? NO I DON'T.
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This was Greenville zoo about 10 years ago.
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People
In his circles
308 people
Have him in circles
127 people
Benjamin Naasko's profile photo
Brandon Smith's profile photo
Redmond Weissenberger's profile photo
Michelle Rotondi's profile photo
Gary Crow-Willard's profile photo
John Galt's profile photo
David Brown Eyes's profile photo
Tom Roback's profile photo
Sandy Allbee Lacy's profile photo
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Rick
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Professional musician and father of 7
Education
  • Westminster Choir College
    Music Education, 1985 - 1989
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Richard Wheeler's +1's are the things they like, agree with, or want to recommend.
Joining in Fr. Walker's Requiem Mass
www.chantcafe.com

From Littleton, Colorado, Rick Wheeler writes to graciously invite singers to participate in Fr. Walker's sung high Requiem Mass on Monday,

This is an interesting place, the menu is diverse the salads beautifully made and the ingredients are exquisite (yes exquisite). I thought the service was quick and efficient, the waiter seemed like he was in an awful hurry though which made the dining experience a little stressful, not huge, just a little. I do have to say that the waiter was quite good, the problem was that he didn't really wait for me to respond to some of his actions, I still tipped him 20+ percent. So why only 4 stars, well, it's simple, with the ingredients so wonderful and the layout being beautiful and my sausage (and some other ingredients) pizza so very tasty there was a single glitch, the cooking process. I was told that their oven is set somewhere between 900-1000°. Huh? I didn't need to taste the pizza to know what would happen, the tops of the crust are carbonized black and the cheeze in the middle is barely melted. Anyone with an understanding of heat dynamics will tell you that at that temperature the top parts that stick up (crust) will be burned and there isn't enough time to get the heat to the center of the pizza, hence the middle is considerably less done than the outside. When I mentioned that the inside of the pizza was barely warm the waiter stated quickly that he'd have another one made for me. He didn't wait for me to respond and what I wanted to say was that all it needed was to be warmed up a bit and let the interior heat more. Very quickly they whipped up another one, and in 2+ minutes they gave me a brand new pizza, and guess what, this one was just as imbalanced; crust carbonized, outside cheese well done, inside cheese barely done. I realized with the waiter doing things this way that I would get nowhere complaining again, since the problem was with the cooking time and not his work, so I accepted the pizza as it was, ate it and left. Again, it had VERY tasty ingredients, even cooked so strangely it was a good pizza. So the problem is the cooking time/heat ratio. A good and humble chef will read this review and hopefully take some time to work on a more reasonable temperature to cooking time (I was told that the pizza's spend 90 seconds in the oven). I sincerely hope that the managers and the cooks here will take that time. This pizza has the possibility of becoming one of the most amazing pizza's of it's type that I've ever tasted, the huge drawback to the final product is the cooking process. Hence the 4 stars.
• • •
Public - a month ago
reviewed a month ago
Public - 2 months ago
reviewed 2 months ago
This is an interesting place, the menu is diverse the salads beautifully made and the ingredients are exquisite (yes exquisite). I thought the service was quick and efficient, the waiter seemed like he was in an awful hurry though which made the dining experience a little stressful, not huge, just a little. I do have to say that the waiter was quite good, the problem was that he didn't really wait for me to respond to some of his actions, I still tipped him 20+ percent. So why only 4 stars, well, it's simple, with the ingredients so wonderful and the layout being beautiful and my sausage (and some other ingredients) pizza so very tasty there was a single glitch, the cooking process. I was told that their oven is set somewhere between 900-1000°. Huh? I didn't need to taste the pizza to know what would happen, the tops of the crust are carbonized black and the cheeze in the middle is barely melted. Anyone with an understanding of heat dynamics will tell you that at that temperature the top parts that stick up (crust) will be burned and there isn't enough time to get the heat to the center of the pizza, hence the middle is considerably less done than the outside. When I mentioned that the inside of the pizza was barely warm the waiter stated quickly that he'd have another one made for me. He didn't wait for me to respond and what I wanted to say was that all it needed was to be warmed up a bit and let the interior heat more. Very quickly they whipped up another one, and in 2+ minutes they gave me a brand new pizza, and guess what, this one was just as imbalanced; crust carbonized, outside cheese well done, inside cheese barely done. I realized with the waiter doing things this way that I would get nowhere complaining again, since the problem was with the cooking time and not his work, so I accepted the pizza as it was, ate it and left. Again, it had VERY tasty ingredients, even cooked so strangely it was a good pizza. So the problem is the cooking time/heat ratio. A good and humble chef will read this review and hopefully take some time to work on a more reasonable temperature to cooking time (I was told that the pizza's spend 90 seconds in the oven). I sincerely hope that the managers and the cooks here will take that time. This pizza has the possibility of becoming one of the most amazing pizza's of it's type that I've ever tasted, the huge drawback to the final product is the cooking process. Hence the 4 stars.
• • •
Public - 5 months ago
reviewed 5 months ago
This review is about their flooring services, I've had no problem with the rest of the store. We went in, picked out some carpet for the basement, were told it would take about three weeks to arrive. Fine. When it gets here, the store ordered the wrong carpet. So the store orders the right carpet this time, but now I have to pay for furniture storage for an indefinite period of time while it comes in. I have to call and check on the time factor every week, the communication is awful. When it finally arrives, the company brings the carpet out to install, and they bring the wrong glue. So add on another whole week now and all the while, I'm paying storage. When we FINALLY get our carpet in, it has now been three entire months since the order. The cherry on top? When I asked what they planned to do to compensate for all the extra money, time, and aggravation I'd had to spend on their mistakes, they offered a small amount in store credit. Not if they were the last flooring company in this country would I use them again!
• • •
Public - 11 months ago
reviewed 11 months ago
6 reviews
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Let me be clear, there are very few places I'll call a 5 star restaurant, but Virgilio Urbano has a place that is pretty much that. When I first came to Denver having lived a good portion of my life near NYC and all the truly good mom and pop places out there, I recall asking friends about a "good" Italian restaurant in the area and of course there were a few family places that had been established for a very long time that I tried. This was back in 1999 and I remember after trying a couple of these places, my reaction was......well..... not positive. I thought, it must be that people get used to what they eat and call it "good" regardless if it's garbage or not. My father's generation was satisfied with brutally poor beer and when the next generation tried micro brews it was like a revelation in their taste buds. I hated beer until I tried a beer from a friends brew club and now I like beer, good beer, and I still don't like "good" beer. I joined the brew club and haven't looked back, I still don't drink a lot of beer but I do like what I drink now and it's not the vile drink of previous generations. Virgilio's is the micro food of Italian food. It's proprietor, Virgilio Mario Urbano, grew up 20 minutes from me in CT and I never knew him even though we went to some of the same pizza joints. Back in that day a real Italian mom and pop place was where you got VERY good pizza, as a child you couldn't even begin to realize just how good it was until you had bad pizza. Mass producing food has brutalized our taste buds and the result is occasionally seeing a bad review about places like Virgilios from people who's taste buds no longer have the ability to tell us what is truly good. So, with home made mozzarella on their margherita pizza and home made sauce on all their pizzas and the most fresh and flavourful toppings Virgilio's is truly Colorado's best pizza, at least the way Neopolitano's made it in Italy. When USA Today said it's #1 there really is no argument. My family and I LOVE going to Virgilio's even though my waistline suffers a little. If you go take advantage of the garlic knots, the fresh melted mozzarella with prosciutto de parm and toast, and make sure that have a glass of some of the wonderful riserva wines. I usually get the kids a large pepperoni or cheese and occasionally something a little more fancy. They love it!!!! And when garlic knots arrive they don't last very long. If I'm there for a lunch the Molto Carne with extra house made Mozzarella is heavenly and one of my staples. I've never had a bad dish at Virgilio's and regularly I have new experiences that my taste buds are grateful for. My boss, who has traveled Europe extensively and live in Italy for some time as well has had a LOT of food all over the peninsula, stated that Virgilio's lasagna is better than all the ones he had when in Italy. In most cases the clientele is made up of people who have either traveled to Italy, Italians who are here or East Coast people who have migrated here (like myself). Go, enjoy, and don't be a snoot, this is a mom and pop restaurant but it's definitely 5 stars of that type.
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Public - 2 months ago
reviewed 2 months ago
It's nearly impossible to watch the bad reviews of a place like Sojo's and not laugh. There's a good general rule when perusing Google for a review of a place, if there are a ton of 5 star reviews and a small handful of bad or poor reviews (less than 20%) then you can bet that the place is excellent. The snooty and self centered will place a bad review to make themselves look good. People who work and/or otherwise are rooting for the competition (family, friends or otherwise supporters of other similar businesses) will place a bad review because they know that the host of other great reviews means that there's real competition in such a great business. The sad part is the laughable complaints that have no bearing on what's really going on at Sojo's and show just how shallow and banal these reviewers must be. Is it possible that they just caught the business on a bad day? Maybe. But in the 4+ years that I've been going there I've NEVER experienced that, so I think my first assessment stands. Regular coffee drinkers who don't want the burnt carbon flavour of Starbucks look for small mom & pop places where the coffee is about the flavour, the decor about a home and comfy feel and the people are generally good and fun to be around. Sojourners is that place, it's great coffee and food, great surroundings, and great people working there and it's really just that simple. There are rare times when there's 1 or 2 people in Sojo's but most of the time it's well packed from morning to late afternoon and that is the best review of all. Don't bother with any other coffee shop within 50 miles, don't head downtown to fight traffic all day and get mediocre coffee. Grab your iPad/Laptop/book of the day and head to Sojo's for good eats and a relaxing atmosphere.
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Public - 6 months ago
reviewed 6 months ago