They are machines that can ignite children's imaginations. Rolling Robots was started by two aerospace engineers who wanted to spark that excitement in children. They inspire young scientists with parties and workshops where kids can design, program, and create robots starting with the basic circuits. Once they've built their metal friends, kids can join the internationally competitive team to show off their futuristic skills or pit their robots in a battle for the right to conquer humanity.
Break Into TV equips aspiring television personalities, including news anchors, meteorologists, and television hosts, with the skills necessary to become top-notch broadcast talent. During the weekend or month-long course, students can hone their on-screen personas under the attentive tutelage of AMS-sealed meteorologist, TV host, and news reporter Jonathan Novack. Intensive weekend courses pack two days chock-full of training in teleprompter reading, voice delivery, live reporting, and interviewing skills, imparting essential skills such as which questions not to ask during color pieces featuring water-skiing squirrels. During the two-day course, students also work under the watchful eye of the pros to construct a submission-quality 60-second demo reel.
For two decades, Harry Menedjian, the videographer at Long Term Memories, spent time working on the developing and editing side of the film industry. In 1989, he branched off into a new endeavor that put him behind the camera.
Now, he captures the first kiss between a new husband and wife, the joyful celebration of a baptism, and the fleeting disappointment on a birthday boy's face when he realizes that he didn't turn into Superman after blowing out his candles. He takes all that footage, edits it down, and puts it on high-definition DVDs and Blu-ray discs.
Staffers at Original Kabob Factory marinate grain-fed, hormone-free meats according to recipes passed on from a famed Armenian butcher. The resulting menu contains more than 30 chicken, pork, or beef kabobs and wraps, each of which cooks can embellish with whimsically named signature sauces such as "Swag-Delish," "Aaahhh Yyyeeeaaa," and "Drop it Like it's Hot." In the modern but casual dining room, diners lounge at polished-steel tables beneath bold pop-art prints. Patrons can also opt to take home raw bulk meats for backyard grilling or rewarding the dog for learning to file taxes.
Cooking enough food for family reunions, community events, and other large gatherings can be a laborious, time-intensive process. Fortunately, the chefs at Aslan Mediterranean Cuisine are accustomed to feeding the masses?they've been whipping up bountiful spreads of Armenian, Lebanese, and Greek cuisine since 1988. Their menu brims with hearty meat options as well as a variety of vegetarian-friendly selections, such as silken hummus prepared with a special mix of seasonings, and slow-cooked grape leaves stuffed with aromatic seasoned rice. From the grill, chefs also serve filet mignon and chicken kabobs in addition to their signature dish, arais?pita bread stuffed with lean ground beef and then roasted above an open flame. And no matter the size of the event, the chefs won't be intimidated since they are equally comfortable cooking for a party of 1,000 as they are cooking for one insatiable rhinoceros.