Playtime Apollo Beach provides a safe environment for children ages 5 and under to work on two vital skills of childhood—socializing with peers and running around. During open-play sessions, toddlers hold free reign over a colorful playroom filled with padded floors and toddler-friendly toys, which let them do everything from jump into a pool of foam noodles to drive a plastic car without worrying about whether a cop will put them to bed. Kids can also join summer-camp sessions in which they play games and participate in art projects with themes such as space, the USA, and the zoo.
Prepare 1,000 lunches in less than 20 hours. That was the challenge posed for The Brunchery’s catering staff. The eatery’s experts met the daunting request, quickly assembling the hefty sandwiches that The Brunchery has perfected throughout its more than 25 years in business. When President George W. Bush came to Tampa, the White House called upon The Brunchery's catering. In addition to corned beef, grilled grouper, and shaved steak piled on deli rye bread and kaiser rolls, The Brunchery plies guests with half-pound burgers seasoned by chipotle mayo and dill pickles.
But as its name implies, the restaurant doesn’t just craft food for lunch; it’s possibly best known for its morning treats. Made-from-scratch hollandaise sauce for benedicts and golden pancakes have earned The Brunchery awards including Best Place for Breakfast/Brunch from readers of the South Tampa Community News in 2010. When NBC interviewed owner Greg Elliot, the feature zeroed in on the restaurant’s signature french toast, which mingles cream-cheese sauce, bananas, strawberries, and slivered almonds.
Guests devour this lavish creation and others while dining among the dining room’s decorative dishware, Coke bottles, and shelves. Many of the objects come from Greg’s family, such as a hutch his great-great-grandfather built in the 1800s, making guests feel as at home as a rabbit in a top hat.
The Intro to Photography class is produced by Monte Zucker Photographic Education (MZPE), which provides quality professional photographic instruction. More than 30,000 enthusiastic students of all levels have attended their photographic tours on three continents over the past seven years to learn how to combine the power of technical expertise and artistic vision to create beautiful photos and films. In addition to offering the tours, MZPE produces instructional books and DVDs, as well as teaching in-depth photo-master classes around the world. The 2002 United Nations Photographer of the Year, celebrated photographer and mentor Monte Zucker once stated, "I don’t photograph the world as it is. I photograph the world as I would like it to be." Continuing on in his memory, current instructor Bob Ray teaches with an entertaining, passionate presentation that focuses on learning immediately in class. The experience provides an aspiring photographer a comprehensive set of tools to reach his or her artistic potential.
During World War I, Greek immigrant Louis Pappas served in the Army as a personal chef to General John Pershing. To give the hungry general some extra nutrition, Louis began adding scoops of potato salad to his traditional greek salads. When Louis returned to the United States, he opened up his own restaurant, Louis Pappas Riverside Caf?, where he would re-create this signature dish using fresh produce from his own ranch in Tarpon Springs.
Today, Louis Pappas's grandson continues his grandfather's old Florida family tradition at Louis Pappas Fresh Greek (formerly Louis Pappas Market Caf?). There, he and his kitchen serve up a new menu of healthy dishes prepared with local produce and all-natural meats. They continue to scoop savory housemade potato salad into their internationally renowned Louis Pappas Famous greek salad, tossing it in massive bowls that serve as many as four diners.
Chefs Anthony Sanschagrin and Matthew Beilstein fuse their culinary passions for Italian, Latin, and Asian cuisine, designing menus for special events and divulging their secrets at hands-on cooking classes. Equally capable of creating edible display pieces or full dinner buffets, the duo can forge eclectic spreads with baked lasagna, crispy beef empanadas, or sweet 'n' sour chicken.
They also share their insights by leading internationally themed cooking lessons, which allow students to try their hand at basic recipes and then taste their results afterward. Much like the number of centimeters in a mile, the menus change constantly, incorporating new recipes and accommodating students' food allergies.
Our Company takes the stress out of party planning. alleviating the hassles, headaches, and pains of any event. Gaming Revolution is the new craze. We are an all inclusive video game BASH! All it takes is one phone call for our MOBILE video game theaters to arrive. Birthdays, Corporate Events, Tournaments, WE DO IT ALL!