Born in the Lebanese city of Tripoli before moving to Canada in the '80s, Frank Ishraki was raised on the traditional cultures and flavors of his homeland. Ishraki dedicated himself to sharing the classic, healthy flavors of Lebanese cuisine, first in Canada, then at his family of restaurants around Orlando. The Lakeland location is a convenient, quick-service shawarma stop complete with chicken, lamb, and beef loaded on rotating spits to cook evenly and slowly hypnotize diners. Guests can enjoy meats wrapped in pita or served on a platter with tabbouleh and hummus or go vegetarian with rice-stuffed grape leaves and fried falafel.
A golf swing incorporates many motions into a very short time frame, so it can be challenging even for experts to assess a swing in real time. Transition Golf Academy meets this challenge head on by using the latest swing analysis technology, equipment, and video tools to make sure that no swing characteristic goes unnoticed as instructors assess players' form. In lessons led by founder Matt Higginbotham or one of the other instructors, pupils may watch as TrackMan software analyzes their ball flight, Advanced Motion Measurement video tracks their kinematic sequencing, or V1 video analysis reveals any flaws in their grip, posture, or sideburn symmetry. This exhaustive approach helps players gain insight to their swing as instructors place the data in context and offer advice for improvement in private lessons, club-fitting sessions, or the six-week Par Saver Program, the Academy's signature training regimen.
Liz L?pez honed her pastry skills at Notter School of Pastry Arts under the tutelage of such notable chefs as Colette Peters, Ewald Notter, and James Russell. Each cake is made from scratch and customized to fit clients? wishes. She creates sophisticated wedding cakes or fun birthday cakes in the shape of Mickey Mouse, a car, or a full-scale replica of the International Space Station. Liz also molds the batter into cupcakes and bite-size cake pops.
Authenticity is the secret ingredient in Tortilleria La Mexicana #5's mouthwatering Mexican fare. The family-owned restaurant takes pride in crafting many of its items entirely from scratch, starting with the house-made tortillas, all the way down to the homemade ice creams, available in a dozen flavors including coconut, pistachio, and cheesecake. The menu covers all the favorites from cheese-covered enchiladas suizas, to sizzling platters of steak and seafood fajitas, but also includes unique items not typically seen on more Americanized menus, such as burritos stuffed with fried pork skin or cactus. The outdoor enclosure invites visitors to sample the cuisine and sip margaritas amid picturesque gardens, while a jukebox in the main dining area tempts patrons to serenade the restaurant with their favorite pop songs or tuba solos.
At Tuffy's, motor-vehicle caregivers spruce up patrons' horseless carriages and prepare them for a new season of dutiful service. After installing a new oil filter, auto artisans remove the old sludgy glop clogging the car's arterial system and replace it with up to five quarts of 5W-30 or 5W-20 conventional motor oil (a $31.99 value; diesel or synthetic oil costs extra). The staff will also rotate tires to prepare four-wheeled wonders for safe gliding (a $12 value) and perform an inspection to make sure air-conditioning systems are functioning properly to bring riders to the brink of coolness faster than Fonzie’s leather jacket ($9.99). Finally, a pair of fresh wiper blades (up to 22")—grown locally by organic-blade farmers—supplants worn-out window-rubbers ($22) and a specialist conducts an extensive 41-point maintenance inspection.