Open for 25 years and celebrated by AM670 The Score, the Southland Star, and Patch.com, the items on the Durbin’s menu vary by location, but all of its kitchens prepare hearty sandwiches, pizzas, and barbecue. Wood embers infuse ribs and chicken with smoky flavors as USDA Black Angus steaks are plated alongside sautéed mushrooms and homemade coleslaw. Fresh donut holes are also made in-house and stacked on ice cream sundaes topped with a single red cherry that resembles the setting sun resting on a pillow of vanilla-flavored clouds.
Comprised of two championship-length 18-hole courses and a 9-hole executive layout, Silver Lake Country Club unfurls across rolling terrain dotted with ponds and streams. The longest of the three courses, the North Course offers relatively open fairways for those who prefer to belt the ball with their driver or tow a small aircraft behind their golf cart. At the South Course, water hazards loom on 12 holes, including the treacherous par-3 ninth hole, where tee shots must travel 236 yards and clear a pond in order to reach the green in one.
The Rolling Hills Course presents seven par-3s and two par-4s in a 1,587-yard layout that incorporates a stream that intervenes through most of the course. Before taking on the golf course of their choice, golfers can warm up swings and teach breathing exercises to nervous irons at the driving range, which offers both natural-grass and turf hitting stalls and a short-game practice area.
The family behind Prime "N" Tender Meats likes to think of themselves as friendly neighbors?ones who can slice a piece of roast beef to perfection. Regular customers know the men behind the shop's counter, Dan Sr. and Dan Jr. The butchers have been at it since 1985, helping shoppers select the perfect rib eye steak, cut of veal, sirloin burger, or other type of beef, all of which is graded USDA Prime. Their glass display case also showcases Perdue poultry, Iowa pork, Boar's Head deli meats, and oven-ready items such as stuffed chicken breasts and filet mignon stroganoff. Beyond that, they keep their shop stocked with gourmet grocery items, including many specialty sauces that go great with meat or a salad made of potato-chip crumbs from the bottom of the bag.
However, the Dans don't make their customers wait til dinnertime to sate their appetites. They also serve housemade salads and stuff their gourmet meats into custom deli sandwiches, which come crowned in toppings such as smoked gouda.
Though he founded Enlightened Hands Wellness & Massage, it would be inaccurate to describe Michael J. Bouvier simply as a massage therapist. He's an accomplished wellness arts practitioner who has done everything from study under master herbalist Ron Teeguarden to taking hands-on anatomy courses to becoming a certified qigong instructor. In regards to massage, Michael has mastered many techniques, including, though not limited to, myofascial release and reflexology. True to his holistic approach to care, his service menu covers a broad range of treatments. Massages might incorporate Swedish, deep-tissue, or trigger-point modalities, while qigong sessions and stability ball classes teach posture exercises, stretches, and breathing techniques to relieve stress and recharge the body's AA batteries.
The DJ is spinning hits, the MC is keeping the fun flowing smoothly, and the dance floor is packed, all in a room decked out with billowing fabric, crystal chandeliers, and dramatic lighting. Guests standing in the photo-booth line gaze at video screens, or scope out a spot on comfy mod lounge furniture. The scene isn't a hip nightclub—it could be any event managed by Elevated Event Design. The company aims to make parties as fun to throw as they are to attend by providing a comprehensive bundle of services under one roof. Opportunities for customization abound, whether hosts are selecting a set from a music library of 150,000 songs, designing a monogram for the center of a portable dance floor, or deciding whether there's any risk of guests mistaking Chinese lanterns for piñatas.