The tradition of Sonny Bryan?s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan?s Barbecue history. February 13, 1910, marked the opening of Elias Bryan?s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William ?Red? Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias? grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan?s Smokehouse.
Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalape?o sausage to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel?s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse?s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.
"Gardens are a lot like people,” Marilyn Simmons told Now Magazines. “As they grow and mature, they come into their own.” Marilyn and her daughter Donelle, owners of Garden Inspirations, have their own unique plot. “A Radio Flyer wagon is home to an assortment of flowers and trailing potato vines and an herb garden is flourishing in a nonfunctioning barbecue grill.”
At their farm, the two work to show pupils how to plant their own beds with pesticide-free veggies, which blossom into sources of personal pride. The full schedule of classes includes introductory courses on overcoming the gamut of challenges that aspiring gardeners face, such as inhospitable soil, lack of time, and accidentally planting their car keys. Knowledgeable about diverse garden types—including rooftop, field, and aquaponic—the instructors impart their wisdom on the best kind of garden for each grower’s individual needs, as well as which vegetable varieties grow most readily in North Texas and how to plant them. When not brewing compost tea or working beneath trellises tangled in emerald wisps, the crew does a radio show which talks about how to obtain baskets of naturally grown peaches, cucumbers, and squash.
Light trips across the edge of a steel blade as fingertips guide the knife over a row of colorful vegetables. A sharp crunch follows each chop. Droplets of water fly from the neatly diced plants as a hand carefully transfers them from chopping board to mixing bowl. These hands belong to Chef Tonne, who, for almost a decade, has dreamed up an ever-evolving catering menu of international and American cuisine. Guests can put together a menu that complements their taste and event, from prix fixe party packages that assail diners with relentlessly delicious courses to ? la carte hot and cold appetizers, side dishes, entrees, and desserts for less formal occasions. Wedding guests can nibble on bacon-wrapped sea scallops during the cocktail hour and later dig in to a glazed-blueberry-chicken entree. Each catered event receives complimentary linens and china. Chef Tonne also handles the cooking duties for everyday meals. The company delivers dinners to doorsteps comprised of locally raised meat, wild-caught fish, fresh produce, and minimally processed ingredients.
The leading ladies at The Girls Room, who believe that every woman has the right to be pretty, sexy, and strong, help their students build both physical and mental strength during fitness classes that combine alluring dance moves and hardcore workouts. They put their love of burlesque to use in pole-dancing classes and barre-based Barre-lesque sessions. The team also helms tamer, less sensual fitness classes such as yoga and Zumba. The girls' online shop stocks virtual shelves with accessories such as Mighty Grip gloves, which allow wearers to perform gravity-defying pole-dance moves or safely carry out celebratory cartwheels in bowling alleys. Their bachelorette parties eschew the concept of traditional bridal get-togethers for more unconventional gatherings, teaching brides-to-be and their entourage signature pole dances, lap dances, or burlesque techniques.
Featured in numerous television and online media, the Sassy City Chicks Fashion Bash showcases trendy apparel from more than 50 designers, as well as accessories from chic lines such as Jay Clay Jewelry, Divine Sole Boutique, and Frederick's of Hollywood. Style mavens descend on the event to sample cocktails and relax in an onsite spa lounge. Visitors also take advantage of discounts on handbags and accessories from locally based brands. At the end of the day, select attendees go home with eco-friendly, reusable tote bags, which are filled with coupons, certificates, and at least $30 worth of beauty products from brands such as Pureology and TanTowel, including lip balm, compact mirrors, and envy balm to apply directly to the eyes of coworkers jealous of your ensemble.
Fanny Kerwich, Lone Star Circus?s founder and current creative director, was born with the circus in her blood. An eighth-generation member of a renowned French circus family, she has been performing since age 6, delighting international audiences at Paris?s Lido and Moulin Rouge, Germany?s Circus Roncalli, and San Francisco?s Teatro ZinZanni.
Fanny?s performing experience and artistic vision now guide the nonprofit Lone Star Circus, which is a two-branched operation. Its performance troupe?s grace and athleticism shine during shows. The circus?s school hosts classes for adults and children throughout the week. Beginners? classes cover a variety of circus skills, from trapeze and aerial silk work to acrobatics and lyra, also known as aerial hoop. Learning to lift and hold your own body weight is a good way to get stronger and see muscle definition quickly.