Phantom Fireworks first burst onto the scene more than three decades ago. Today, the company lights up backyards of America from coast-to-coast with more than 1,200 permanent and temporary locations.
Much like its products, Phantom?s employees frequently take to the skies. They travel around the globe in search of the industry's latest ground and aerial displays before returning home with rockets, missiles, fountains, and aerial repeaters. From there, an extensive in-house testing program takes over, checking each item's safety before it?s sold to the public.
That testing program is just one of Phantom?s pillars of safety. The company also holds memberships with multiple pyrotechnics organizations, and it offers customers additional information about fireworks laws and history through its Fireworks University.
See. Capture. Create. Cynthia Woerner has those three objectives in every photograph she takes. She has the ability to see extraordinary photographs, the knowledge and experience to capture the perfect photograph, and to create an image your family will enjoy for years.
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. Staffers acknowledge that oil plays a crucial role in maximizing the lifespan of each car?it cools the motor and prevents moving parts from deteriorating. More than 20,000 technicians who have completed an extensive training program certified by the National Institute Automotive Service Excellence (ASE) nurse vehicles at Jiffy Lube.
In addition to performing oil changes, Jiffy Lube?s savants perform air-filtration, electricity, and windshield services, among others. The technicians? quality pledge includes a commitment to transparency, which stipulates that they will inform car owners of any necessary services, only complete a service after it has been approved, and refuse to replace windshields with saran wrap.
Silver Restaurant has transformed the interior of its vintage brick building, which was built in 1926, into three modern and distinct floors. Next to the dining room, an open kitchen provides patrons with glimpses of the chefs as they transform fresh, seasonal, and local ingredients into new interpretations of classic American dishes. Though the menu changes based on availability, dishes may include organic chicken thighs with heirloom vegetables, roasted squab with foie gras, and fig-wrapped kurabuta pork chops. Whatever the season, a selection of local beers and artisanal cocktails—with playful names such as the Toe Tapper and the Thyme Stopper—help wash down every flavorful bite. These drinks are often crafted at the mezzanine-level bar. If one were to head downstairs instead, they'd enter a cozy lounge with a wine cellar stocked with more than 3,000 bottles.
Grappa Italian Restaurant is named after the Northern Italian brandy distilled from grape skins left over from the wine-making process. The eatery keeps a handful of varieties on hand for people to sip in between bites, and the approach to cooking is appropriately rustic, given that name.
There is seasonally-inspired risotto and house-made linguine blanketed in creamy clam sauce. Chefs pepper the meat entrees with slightly unexpected burst of flavors, from the horseradish that encrusts salmon to the roasted tomato and red pepper chicken jus that surrounds herb-kissed cuts of chicken. The wine list is largely Italian as well, though there are plenty of Californian offerings as well.