After years of active involvement with diving and emergency medicine?including jobs training first responders in scuba and public-safety diving?Mike Massaro founded Mutiny Sea Sports to expand his mentorship into recreational diving. Backed by a slew of their own certifications, Mike and his instructors introduce their students to the sport through comprehensive certification courses. The crew also offers continuation courses for advanced divers, including rescue diving and certifications up to Divemaster, which gives students the experience to lead their own diving trips and the authority to make schools of fish stop moving so everyone can see them a little better.
The staff members at Sylvan Learning's numerous study facilities understand that each child learns differently. Therefore, they don’t try to implement a uniform tutoring system; instead, they use a four-step Sylvan Insight process to design custom lesson programs based on the results of standardized testing, diagnostic tools, one-on-one interviews.
Tutors work with students from kindergarten through grade 12, illuminating topics ranging from basic reading and writing to remembering complex algebraic formulas without having them tattooed on your chest. Many of Sylvan’s instructors work in local schools, so they are intimately familiar with common curricula and understand how to gear lessons toward optimal results. SylanSync technology complements in-person tutoring sessions, allowing kids to use iPads to further their learning. After-school and summer classes can ready high-schoolers for the rigors of the ACT or the SAT, or they can help students to wow college-admissions officers with their superior essay-writing skills.
The team of professionals behind elegant weddings by deborah understands the myriad decisions it takes to plan a wedding. They set out to take the pressure off of their clients' shoulders and help the bride and groom concentrate on enjoying their special day instead of camping out in the woods to catch wild doves. The experienced event planners share their wealth of knowledge to help pick out the best vendors, then handle all coordination on the day of the event, from florists and caterers to photographers and chauffeurs.
Prepare 1,000 lunches in less than 20 hours. That was the challenge posed for The Brunchery’s catering staff. The eatery’s experts met the daunting request, quickly assembling the hefty sandwiches that The Brunchery has perfected throughout its more than 25 years in business. When President George W. Bush came to Tampa, the White House called upon The Brunchery's catering. In addition to corned beef, grilled grouper, and shaved steak piled on deli rye bread and kaiser rolls, The Brunchery plies guests with half-pound burgers seasoned by chipotle mayo and dill pickles.
But as its name implies, the restaurant doesn’t just craft food for lunch; it’s possibly best known for its morning treats. Made-from-scratch hollandaise sauce for benedicts and golden pancakes have earned The Brunchery awards including Best Place for Breakfast/Brunch from readers of the South Tampa Community News in 2010. When NBC interviewed owner Greg Elliot, the feature zeroed in on the restaurant’s signature french toast, which mingles cream-cheese sauce, bananas, strawberries, and slivered almonds.
Guests devour this lavish creation and others while dining among the dining room’s decorative dishware, Coke bottles, and shelves. Many of the objects come from Greg’s family, such as a hutch his great-great-grandfather built in the 1800s, making guests feel as at home as a rabbit in a top hat.
During World War I, Greek immigrant Louis Pappas served in the Army as a personal chef to General John Pershing. To give the hungry general some extra nutrition, Louis began adding scoops of potato salad to his traditional greek salads. When Louis returned to the United States, he opened up his own restaurant, Louis Pappas Riverside Café, where he would re-create this signature dish using fresh produce from his own ranch in Tarpon Springs.
Today, Louis Pappas's grandson continues his grandfather's old Florida family tradition at Pappas Ranch. There, he and his kitchen serve up a new menu of fresh seafood, poultry, sandwiches, street tacos, hand-cut steaks, and barbecue dishes whose "family flair" has been lauded by Metromix Tampa Bay. They continue to scoop savory housemade potato salad into their internationally renowned Louis Pappas Famous greek salad, tossing it in massive bowls that serve as many as four diners. Bartenders dole out glasses of locally brewed craft beers and wine or mix cocktails and martinis at the full center bar with flat-screen TVs.
The restaurant's decor channels that of the original Pappas family ranch. In the dining room, spacious booths are surrounded by rustic wooden walls, and outside is a covered outdoor patio.