Sunlight pours in through the many large windows at Fajitas Mexican Restaurant, illuminating booths and tables piled with classic Mexican dishes. The eatery starts meals with baskets of fresh, homemade chips, as well as frosty beers and margaritas. Colorful yellow plates house flour or corn tortillas piled with carne asada, picadillo, chicken, chorizo, or chili relleno. Breakfast brings in classics such as huevos rancheros or chilaquiles, and dinner plates offer up tamales or burritos stuffed with meats and veggies and topped with melted cheese. Homemade sopes join the culinary ranks with their bases of fried masa, nestling beside tortas, tostadas, and burgers.
Open for 25 years and celebrated by AM670 The Score, the Southland Star, and Patch.com, the items on the Durbin’s menu vary by location, but all of its kitchens prepare hearty sandwiches, pizzas, and barbecue. Wood embers infuse ribs and chicken with smoky flavors as USDA Black Angus steaks are plated alongside sautéed mushrooms and homemade coleslaw. Fresh donut holes are also made in-house and stacked on ice cream sundaes topped with a single red cherry that resembles the setting sun resting on a pillow of vanilla-flavored clouds.
The highly trained technicians at Jiffy Lube tend to about 24 million customers each year with services such as the Signature Service oil change package, which promotes the longevity of each vehicle. These technicians learn their care-care talents during stints in Jiffy Lube University, the company's exhaustive training program. During their training, technicians engage with computer-based learning, apply knowledge during on-the-job-training, and pass frequent skills tests to master the art of engine maintenance. Upon graduation, technicians also take the Jiffy Lube Pledge, vowing to service their customers' cars with the same care they would normally reserve for their own vehicles. This extensive curriculum and commitment to customer service is part of what earned the program accolades as an Automotive Service Excellence (ASE) Certified Training Provider.
In addition to performing oil changes, Jiffy Lube’s experts perform air conditioning, air filtration, cooling system, electrical, windshield services, and many more. The technicians’ quality pledge includes a commitment to transparency, which stipulates that they will inform car owners of any necessary services and only complete those services after it has been approved by the owner.
Open for 28 years and voted Chicagoland's Best Pizza by AM670 The Score listeners, and Best Beer Garden by the the Southland Star, the items on the Durbin?s menu vary by location, but all of its kitchens prepare hearty sandwiches, pizzas, and barbecue. Patch.com has also dished about how wood embers infuse ribs and chicken with smoky flavors as USDA Black Angus steaks are plated alongside saut?ed mushrooms and homemade coleslaw. Fresh donut holes are also made in-house and stacked on ice cream sundaes topped with a single red cherry that resembles the setting sun resting on a pillow of vanilla-flavored clouds.
Rotorzen instills students with the skills and savvy needed to command the open-air cockpit of a powered parachute. Certified instructors nurse knowledge over 60 minutes of pre-flight training, teaching aspiring daredevils how to handle instrumentation and sneak up on cirrus clouds from behind. Students next take to the skies for 30 minutes of turbine-charged cruising as they skim over and sail through the air above the Lansing Municipal Airport. Flight lessons depend upon wind conditions and are offered Friday evenings, Saturday mornings, Saturday evenings, and Sunday mornings. While powered parachutes accommodate only one pilot at a time, individuals can bring along fellow flyers to join in on the acrobatic antics. All flight time can be applied toward FAA sport pilot certification and subsequent opportunities to tickle the moon into sneezing green cheese.
While Chef Chuck Pine studied under culinary masters including Rick Bayless, it was in humble barbecue joints where he truly honed his skills. Before opening his own restaurant, Chef Pine went on a barbecue tour of 13 states that covered over 3,000 miles. He ate almost nothing but barbecue. After the tour, Chef Pine found he’d amassed a ton of new knowledge about the art of slow smoking meat. Now as the head of his own barbecue restaurant, he takes hours to prepare each slab of ribs over a slow smoldering fire, glazing them with a choice of sauce. He pairs these carefully prepared platters of Americana with a blend of Mexican and Cajun-Creole dishes, both of them full of spice. Crawfish etouffee and jambalaya appear beside chicken enchiladas and shrimp quesadillas, with classic soda floats and fire hoses on hand to put out tongue fires.