Crème de la Crème provides a fun night of culinary education that sheds boring PowerPoint presentations on allumette and julienne cuts in favor of hands-on learning. An experienced and enthusiastic cook, Crème de la Crème helmswoman Hannah sharpened her culinary cunning by cooking in her grandmother's kitchen at an early age and later as a personal chef. At a Crème de la Crème class, students can mingle and socialize with fellow foodies while learning how to cook dishes with the dexterity of an eight-armed samurai. They’ll also get to taste their creations and take home the products to impress friends, family, and visiting satellite-dish installers. Classes are available in several topics, such as crêpes, heart healthy, eco-friendly, and brinner (breakfast for dinner).
Twister Catering Party Planner ensures that guests don't go hungry by supplying party hosts with platters of grub cooked in a number of culinary styles. From coffee and eggs for morning meetings to a full bar doling out cocktails at evening affairs, the catering crew sets up shop at various types of events. Crew members serve soul food, hors d'oeuvres, and desserts at weddings and corporate gigs as well as smaller get-togethers and half-birthday parties for the family pets.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
Smooth curtains of melted chocolate cascade from fountains, parting only to drench strawberries, bananas, and pretzels with a coat of sweet warmth. While Waterfalls of Chocolate doesn't have a map to a magical land of candy, they do set up and operate specialized chocolate fountains at parties and events, bringing with them milk, white, and dark chocolate and dipping foods ranging from fruits to bite-size cookies for an additional cost. Their tiered fountains can hold up to 11 pounds of chocolate to satisfy gatherings up to 200, an ideal choice to celebrate a wedding or a cloning experiments that worked too well.
When Toy Town Playcenter’s architects planned their air-conditioned, 2,000-square-foot town, they considered the interests of both parents and children. While tykes pedal down mock city streets and lament the price of milk at the miniature grocery store, parents can cruise free Wi-Fi and sip coffee from the snack bar. City planners also prize sanitation, enforcing a socks-only policy and scrubbing down all surfaces multiple times daily.
The trainers at Ultimate Body Boot Camp forage through the workout wilderness to curate a fitness omnibus. They pull from multiple exercise styles—including Pilates, plyometrics, kickboxing, yoga, and core work—to build workouts that combine the benefits of cardio and resistance training. This earned the program a top spot on Arizona Foothills magazine's Best of Our Valley list for 2012.
To keep clients' muscles from hitting the wall, getting bored, or taking off in the dead of night to pursue a career as an anatomy textbook model, coaches change the routine each class and give campers personalized tips to fuel individual journeys. Body-composition tests and nutritional plans augment the sessions, inspiring long-lasting habits for healthy physiques.
In an airy dining area overlooking the tarmac at Scottsdale Airport, diners grab meals to fill up for impending flights or footraces against private jets. This is Zulu Caffe, a place where a jet-setting clientele traveling to destinations around the world pauses to sample the area's local and organic cuisine. Executive chef Brian Ford, a graduate of The French Culinary Institute in New York, curates the eatery's menu of seasonally rotating dishes, which includes smoked-salmon quesadillas, locally sourced Angus burgers, and wood-fired pizzas.