The Slaw Dogs owner, Ray Byrne, probably didn't realize at the time that the Thai coleslaw he brought to a barbecue would become the inspiration for a business featured on ABC and mentioned in Travel + Leisure. According to a Food Network spot on The Slaw Dogs, Byrne tossed some of his extra slaw onto a hot dog and realized that he'd made a tongue-shattering discovery. With that slaw dog as his guide, he opened a hot-dog joint where his original discovery stars on the menu, jazzed up with accents of satay dressing and sesame aioli. But unlike Alexander Graham Bell, who invented the telephone and then pretty much sat around eating Cheetos and playing scratch-off lotto tickets, Byrne isn't satisfied with a single invention. In fact, LAist praised Byrne for his ability to "take seemingly clashing flavors and make them work together," as evidenced in the Green Monster dog with garlic salsa verde or the gigantic TNT Super dog, a tortilla-wrapped spread of bacon pastrami, beer chili, and fries.
The Slaw Dogs also lets patrons build their own dream dogs out of 11 different franks, 10 sauces, and more than 50 toppings, such as kimchi, goat cheese, or truffle oil. The possibilities are almost endless; a group of Caltech students recruited by the Food Network calculated a whopping 35 quintillion total combinations.
A real stock car roars around a banked oval track as a coach's voice crackles in the driver's ear. This isn?t the Indy 500; it's L.A. Racing. Featured on NBC Today in L.A., L.A. Racing's Adventure programs let would-be racers grip the wheel during fast-forward laps around a real track. This video shows the rubber meeting the road at Irwindale Speedway.
Inside, L.A. Racing's instructors educate new drivers, helping them get a feel for new tracks and learn to follow the proper line through turns. These practice cars feature realistic racing effects?engine vibrations and road-surface texture, for example. Competition courses are available for drivers who want to take racing to the next level and master advanced techniques such as throttle control, trail braking, and passing.
Though it sounds like a mixed drink, the campechana cocktail is actually a meal. Diners spear shrimp, octopus, and chunks of white abalone as they swim in cocktail sauce flavored with avocado and cilantro. The seafood stew is just one of Cabrera?s house specialties, which populate nearly half of the Mexican eatery?s menu. Other specialty dishes include steak ranchero, marinated sirloin served alongside grilled cactus and jalape?os, and salmon con salsa de arandano, a fresh, pan-roasted fish steeped in cranberry chipotle sauce. Traditionalists can take comfort in the eateries? abidance to serving food on plates rather than mini hovercrafts, and south-of-the-border staples such as mole-drenched chicken and burritos blanketed with melted cheese.
Championship-level kart racers grip the asphalt turns and straights with Allen Berg Racing Schools' race-kart-driving experience. Navigating Calgary Kart Racing Club Track's twists and turns in a fleet of race karts, the speed-smitten staff demonstrates the art of tire burning and swift pizza delivery. Authentic race karts can reach up to 120 kilometres per hour.
Ranked the No. 1 Submarine Sandwich Franchise in the 2011 Franchise 500 issue of Entrepreneur magazine, Subway has graced the globe with nutritious stacks of meat, crisp veggies, flavorful cheeses, and freshly baked breads since 1965. Sandwiches, including the classic big philly cheesesteak (6", $4.75), can be left out in the cold or invited into a toaster, and the $5 foot-long subs are useful for measuring a child's height in cold-cut combos or the distance between the Earth and the sun in meatball marinara. There are also kids' meals to introduce children to the concept of eating. This eatery also opens for bountiful breakfast sandwiches served alongside cups of Seattle’s Best Coffee ($1.60 for 16 oz.).
We take pride in pioneering one of the first Filipino gourmet and fusion style restaurants. We took some Filipino favorites and other international gourmet foods and made them our own. We only use the finest quality ingredients and apply the highest standards.