The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
Growing up, Che Graves always had a pencil in his hand. He's always been eager to express himself through art, and once he was old enough to trade his pencil for a camera, there was no turning back. Working as a photo-lab manager taught Che how to understand light and use it to his advantage, and though he shifted from film to digital photography, he still credits his stint in the lab with teaching him to paint with light. Today, he uses his creative drive and his technical know-how to shoot portraits that "are designed to bring out a personality that may be hidden by life," he says. Weddings, family portraits, and boudoir shoots compose a large portion of his portfolio, which also includes landscape and architectural photography. Silly or sensuous, warm or mysterious, every image Che crafts is intended to reveal the individual subject's beauty.
For Tiffany, owner of "Fit To The T" Fitness Company, working out is a joy. She's been an athlete her entire life, starting as a cheerleader and advancing through several fitness-certification programs. As a licensed Zumba instructor and expert-level certified personal trainer, she mints new fitness lovers on the regular. "I believe in a total, complete healthy lifestyle," she explains, "meaning fulfillment in all aspects of one's life—physical, mental, emotional, and spiritual." To secure these holistic benefits, she personalizes fitness programs to fit the individual. All the while, she shows unconditional support, adopting a nurturing tactic that inspires clients to prevail against setbacks and make healthier choices, such as getting a good night's rest and being the first person to get the worms in the morning.