Edible Arrangements' more than 50 fresh, artful fruit baskets combine the aesthetic elements and emotive properties of floral arrangements with the juicy edibility of fruit. The sweetery's designers stud the Delicious Daisy, a bouquet of sliced honeydew, pineapple, and cantaloupe, with strawberries and strings of grapes that can double as a 25th-anniversary gift for a Smucker's jam heiress ($35). Decadent, gluten-free layers of white and semisweet chocolate coat fruit in a 12-piece box of hand-dipped strawberries and bananas ($25). Customers can also put today's Groupon toward a larger centerpiece, such as the Melon Delight, a decorative spray of watermelon wedges, pineapple daisies, cantaloupe, honeydew, grapes, and double-dipped bananas sprouting from a watering can ($76). The preservative-free treats are all handcrafted at the apex of freshness, readying hand-dipped dainties to be hand-shoved into eagerly awaiting mouths.
Before any cuts of corn-fed Nebraskan beef grill above The Steakhouse on Broadway's mesquite coals, Executive Chef Ramon Gomez ages them himself for 28 days. Between the aging and the cooking, each juicy cut of steak arrives infused with smoky flavor, complemented by locally sourced veggies and sauces such as chimichurri or sweet apple creamy horseradish. Steak isn't the only culinary card up Ramon's sleeve. He serves succulent crab legs by the pound, crafts housemade pastas, and carves up to 32-ounce pieces of mouth-watering prime rib from a 20-pound Nebraska rib roast.
Manning the walnut-paneled bar behind a granite countertop, barkeeps complement Ramon's meat-focused entrees with a wide selection of beer and wine. Honoring the steakhouse’s roots that date back to 1968, bartenders stick to tradition cocktail-wise, making libations such as the Manhattan and Old Fashioned with top-shelf spirits.
The old-school drink menu meshes well with the red leather booths of the 1960s-era dining room, whose ambiance has changed little since the steakhouse opened. Back then it was a hotspot for celebrities such as Frank Sinatra, Bob Hope, and Jack Lemon, Jack Lemmon’s pet lemon. Today, it hosts live entertainment almost nightly, including crooner Ray Correa, who the San Diego Reader praised for his "crafty guitar playing and alluring voice."
Patricio Esquivel draws on more than 20 years of culinary experience to impart gourmet food preparation technique through hands-on instruction. Gastronomic gurus guide up to 12 students through 2.5-hour courses designed to hone a variety of kitchen skills. Hone chopping chops in Essential Knife Skills, which is designed to help pupils become more confident at the cutting board, fine tuning basic knife skills and fundamental cuts for vegetables including mincing, dicing, and swashbuckling. The Grilling Seafood course teaches pupils to create immaculately grilled fish and shellfish, and Easy Chinese at Home classes explore the complex blend of seasonings and lifelike panda calls that create great Chinese cuisine. Patricio Esquivel also offers courses for kids and teens to nurture fledgling food-prepping prowess.
With a stay at Town and Country Resort & Convention Center in San Diego (Mission Valley - Old Town), you'll be minutes from Riverwalk Golf Club and close to University of San Diego. This golf resort is close to San Diego Zoo and Balboa Park.
Make yourself at home in one of the 940 air-conditioned guestrooms. Wireless Internet access (surcharge) keeps you connected, and cable programming is available for your entertainment. Private bathrooms with shower/tub combinations feature complimentary toiletries and hair dryers. Conveniences include desks and complimentary newspapers, as well as phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
Relax at the full-service spa, where you can enjoy massages, body treatments, and facials. You're sure to appreciate the recreational amenities, which include 3 outdoor swimming pools, a health club, and a sauna. Additional amenities include wireless Internet access (surcharge), a concierge desk, and an arcade/game room. Getting to nearby attractions is a breeze with the complimentary area shuttle that operates within 3 mi.
Enjoy a meal at one of the resort's dining establishments, which include 5 restaurants and a coffee shop/café. From your room, you can also access room service (during limited hours). Relax with a refreshing drink from a poolside bar or one of the 3 bars/lounges. Hot/cold buffet breakfasts are available daily for a fee.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), a business center, and a computer station. Planning an event in San Diego? This resort has 255000 square feet (23690 square meters) of space consisting of a conference center, conference/meeting rooms, and small meeting rooms. A roundtrip airport shuttle is provided for a surcharge (available on request).
The culinary team at the upscale bistro Café Merlot shows curious cooks how to whip up special recipes and pick palate-pleasing wines in a welcoming, hands-on environment. Owners Toni and Rick Kraft, chef Daniel Reynolds, and sous chef Stella Midori-Mokofski will make a meal materialize before your eyes, demonstrating their innovative techniques in culinary crafting and their penchant for magic. Chef Daniel, with a degree from the San Diego Culinary Institute, has helped transform the vineyard-based bistro into an impressive, inventive dining experience. Learn some of his gastronomical tricks and apply them to your next dinner party or supervillain bake sale during your chosen three-hour session.
June Owino remembers growing up in a small Kenyan town where, he claims, "we didn't have a choice but to cook for ourselves." He started out with basic prep work, learning how to chop and waffle-cut onions and tomatoes, but he steadily learned more of his mother's and grandmother's techniques for forging fragrantly spiced African stews with turmeric and curry-seasoned salts. After immigrating to San Diego, June decided to re-create these distinctive recipes and incorporate some of his own culinary inspirations, eventually founding Flavors of East Africa as a way to share his Kenyan-inspired menu of meat, vegetarian, and vegan dishes.
As related in a rave review from the San Diego Reader, the restaurant immerses diners in the sights, sounds, and smells of Kenya, with the dining room's lemon-yellow walls brimming with African arts, crafts, and cooking utensils. From time to time, the chefs also take their cuisine beyond the restaurant, hawking curries and stews at local farmers' markets and using their food’s enthralling aroma to lure chupacabras from out of hiding.