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Cycling - China's Guo disqualified in semi-final race

BEIJING (Reuters) - Hometown favourite Guo Shuang was disqualified on Tuesday after winning her semi-final Olympic track sprint cycling race against Australian Anna Meares for cutting off her opponent.

Guo, who had crashed in the third and deciding race against Meares in the semi-final round but was allowed to start the race over, crossed the finish line just barely ahead of Meares.

But then the judges ruled that the Chinese cyclist, who had a cheering, chanting crowd supporting her, had illegally entered Meares's lane and would be disqualified.

Meares, the Athens 500m time trial champion and sprint bronze medallist, will go on to the gold medal race against Britain's Victoria Pendleton. Meares returned to fitness just in time for the Olympics after breaking her neck in a horrific fall in January.

Bike Riders News

Michael Anthony - Umbria: Cycling & Cucina
Chef Michael Anthony's love for cooking was fueled during his years in Japan. The clean and fresh Japanese esthetic along with the seasonal approach to cuisine inspired Mike to continue his culinary education. Graduating at the top of his class with a C.A.P. de cuisine from Ecole Supérieure de Cuisine Fran(aises, Paris, Mike spent three years training in France's finest restaurants including Chez Pauline and L'Auberge de Tal Moor. It was during his tenure with Restaurant Jacques Cagna that he met and worked with Dan Barber. In 1995, the opportunity to work at Restaurant Daniel brought Mike back to the United States. Two years later, excited by the prospect of greater responsibility and autonomy, Mike joined March Restaurant as Sous Chef and was later promoted to Chef de Cuisine. Blue Hill is happy to welcome Mike as executive chef. He will continue to promote Blue Hill's market driven and ambitious menu and contribute his extensive knowledge of traditional French and international techniques.

James Boyce - La Cucina Rustica Sicily
Boyce, Executive Chef of Studio at the Montage Resort & Spa in Laguna Beach, CA, was a 2002 contender in the James Beard Foundation "Best Chefs" awards. Boyce was most recently the general manager/chef de cuisine at The Phoenician's showpiece, Mary Elaine's. During his three-year tenure at this award-winning Scottsdale restaurant, he helped engineer its ascent into world-class status. Under his direction, Mary Elaine's scored five-star status from Mobil Travel Guide, a prestigious Five Diamond designation by the American Automobile Association, and the Grand Award from Wine Spectator - making it one of a handful of restaurants in the country to have garnered all three honors. He trained under the expert tutelage of the legendary Daniel Boulud at New York's Le Cirque. "Cooking is in my blood," said Boyce. "You either have the passion for it or you don't."

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