Corks and Canvas Events, like a work of fine art, came about by pairing a good idea with a passion to create. The founders both came from the marketing world, where they spent their days devising campaigns and events to inspire their audiences to take action. A shared love for art and wine inspired them to bend their action-creating talents toward a new goal—hosting painting and wine events in area wineries and wine bars, allowing guests to "uncork their creativity" and promote the burgeoning Washington wine industry.
Their idea took the form of Corks and Canvas Events, where experienced artists lead guests step-by-step through the painting creation process. Guests re-create various paintings, everything from lush vineyard scenes to preening roosters, while sipping on glasses of local wines.
Stan Phillips spent his childhood at his father’s side in their Kansas City backyard, his little hands barely strong enough to handle the wood for the family’s smoker. Now that he’s grown, Phillips brings his family’s recipes to his Issaquah restaurant, where he slathers meats such as beef brisket, ribs, hot links, and ham with a traditional dry rub, smokes them over hickory wood, and dishes them out with sauce on the side. When diners step inside the rustic barbecue joint, they can order their meats by the pound, or dig into sandwiches such as the Cowboy, whose pork is pulled apart with a spur. A full bar slings cocktails, wines, and craft beers to suit every entrée, and the dining room displays a full Sunday football lineup on its large televisions.
The clink of whiskey glasses, the upbeat strains of fiddles, and the mouthwatering aroma of braised lamb shank: these are the sights, sounds, and smells that envelop the senses at Claddagh Irish Pub. The lively eatery sates stomachs with a menu of traditional dishes, such as shepherd’s pie, and those with modern twists, such as the fish accompanied by fresh mango salsa or cilantro-lime rice. The chefs try to use seasonal ingredients and keep tongues from getting bored by changing their offerings twice a year and hiding firecrackers in the desserts.
Diners swig a variety of Irish beer and whiskeys and sip more than a dozen wines surrounded by dark-wood accents and stone walls that evoke the Emerald Isle. A slew of events entertain ears, including team trivia nights and live sessions of traditional Irish music.
Every day, the staff at Boba Smoothie blend fresh fruits and other ingredients to create smoothies, teas, and non-dairy milk teas. But the sweet flavors of fruit and tea aren't the drinks' only feature—the cups fill with chewy boba pearls, which add a burst of texture to every taste like a lego made of candy. Staff members also serve up fresh scoops of gelato in such flavors as mango, coconut, and cupcake.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.