Fullerton Dancesport Center owner Stuart Cole has made a career out of dancing with style. His long list of achievements and gigs include Scottish amateur ten-dance champion, US National Team representative to the World Championships, and film dancer in Dance with Me and Heaven’s Gate. So it is with this illustrious background that Stuart works with his team of instructors to bring their personal flair to dance lessons for students of all skill levels.
Whether in social groups or private sessions, students can dance seven days a week with a schedule of classes that range from the Latin-inspired salsa and cha cha to the more homegrown country line dancing and West Coast Swing. Wedding dance lessons help bride and groom glide across the floor or bowling lane during their first dance, while youth classes for dancers ages four and up impart basic ballroom and Latin dance techniques along with rhythm and posture. For a more sweat-inducing workout, Zumba fitness classes blend the dance styles taught in Latin lessons with energetic music.
Through its rotating lineup of exhibits and engaging events, MUZEO—which means “museum” in the international language of Esperanto—fosters diversity and cross-cultural understanding by making culture accessible to every member of the community. The 25,000-square-foot complex encompasses the original 1908 Carnegie Library as well as a brand-new art-gallery space, and it plays host to three different traveling exhibitions per year. One current offering, Spies, Traitors, and Saboteurs: Freedom in America, produced by the International Spy Museum and running through Monday, September 16, 2013, mines the rich history of international espionage and its current role in our nation. Though two free docent tours are offered with admission on Saturdays and Sundays, most visitors peruse the exhibits at their own pace. Check out the calendar of events to view museum goings-on by date.
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Since Brad Wenneberg donned his first martial-arts uniform in 1971, it’s become his business attire as well as his athletic wear. After studying many forms and disciplines, Wenneberg opened his own school, American Marital Arts Academy, to teach Goju-Ryu to a new generation of students. That commitment continues through to the present, with more 10,000 students, including dozens of black belts, served over the past twenty years. Like many traditional martial artists, the instructors spend as much focus on mental discipline and self-confidence as on physical fortitude, skill, and splitting firewood for the winter. Shihan Wenneberg insists on a holistic approach, encouraging students to improve their social skills, perform better in school, and get into better shape to complement their training.
The chefs at Sushi World take pride in their sushi rolls and Asian fusion cuisine, looking at their creations as not merely food, but edible art. They prepare baked blue-crab handrolls with garlic aioli and strawberry Cypress rolls behind the striking dark-granite sushi bar and send plates of orange-salsa-draped salmon carpaccio out to meet their fate in a flock of four-seater tables. From the kitchen also comes tempura green-tea ice cream wrapped in the same kind of chocolate cake prizefighters are wrapped in after winning a match.
Over 13 days, 31 people screamed as a madman stole their lives. The bitter, vengeful whispers of the dead urged him onward—drove him to slaughter—until he could bear it no longer and dug a grave for himself. He used his bare hands, scraping his knuckles raw, until the earth collapsed over him. Only then did the town quiet.
But the grave has been unearthed, and the horrors of that killing spree once again haunt the living. Inside the abandoned family mausoleum, visitors encounter dismembered bodies, a bride whose throat spills blood onto her white gown, and a skeleton with rotting flesh still clinging to its bones. As guests creep through hallways covered with gory handprints and stumble past broken fences, the grave’s fleet of masked monsters leaps out, raising goose bumps with impolite greetings—ranging from growls of “fresh meat!” to “arrrrrrgh!”—that would make Emily Post scream in horror.
Linguini, penne, spaghetti, and fettuccini—the chefs at Carolina’s Italian Restaurant have been preparing pasta in its many incarnations for more than three decades. But their time-tested cooking techniques aren't the only reason for the robust flavors in their classic Italian cuisine. Ingredients are delivered five times a week, ensuring that each tomato is as fresh as the day its life coach finally coaxed it off the stem. Quality seafood and meats such as Atlantic salmon and new york steak put a finishing touch on many entrees.
After diners polish off their meals, they can indulge in a dessert such as housemade tiramisu or cannoli drizzled with chocolate syrup. Then, they can lean back and admire the wall murals of Italian countryside and verandas, or watch confused airplanes circle the ceiling's painted blue sky.