For more than 25 years, Chef Bob has relied on real butter, milled cake flour, and farm-fresh milk and eggs to craft each of his made-from-scratch cakes. Though baking for confectioneries and coffee shops remains his passion, Chef Bob also flexes his culinary muscles by catering special events. He once cooked a southern-style meal for more than 6,000 guests at the US Naval Academy, through which he earned a private visit to the White House and a chance to inspect its fabled collection of Grover Cleveland–shaped eggplants.
Chef Bob also regularly shares cooking tips as a guest on WBRC Fox 6, and enlivens functions with custom cakes and ice sculptures. In addition, his cooking classes and demonstrations embolden students to try their hand at kitchen fundamentals or elaborate Ginzu-knife juggling routines. Though he loves sharing his expertly made sweets, he remains committed to promoting balanced diets with his portion-controlled Fit2Eat program.
Entering their 85th season, the Harlem Globetrotters have entertained millions of parents, children, and general basketball admirers with a unique brand of athletic precision and showmanship. For their latest “4 Times the Fun” North American tour, the Globetrotters will add a new 4-point shot spots located 35 feet from the basket, which is 12 feet further than the official three-point line but several thousand miles closer than the prime meridian. See the arch-nemesis Generals try to keep up as the Harlem hardwood sorcerers evade gravity’s oppressive clutches and court clairvoyants distribute unassailable alley-oops. Youngsters can learn about the benefits of teamwork while laughing along with the jovial jocks as they perform classic routines of unconventional passing and sudden transmutations of water into confetti.
At Vestavia Bowl Family Fun Center, kids are encouraged to knock things over. The staff strives to spread a passion for bowling through various youth incentives, from organized leagues to the Kids Bowl Free promotion—a system that awards children complimentary games to take up summer free time. The staff even lends out kits to area P.E. teachers as part of the In-School Bowling Program, furnishing classes with balls, pins, carpeted lanes, and lengthy lesson plans on how to find the ball's finger holes.
By tutoring youngsters in bowling techniques, the center hopes to instill the same fondness for the sport held by its managerial team. Certified bowling coach Keith Henderson heads the pack of competitive players—many of whom boast sanctioned 300 games on their records—and oversees 34 lanes equipped with computers and overhead scoring monitors. For an ethereal gaming environment, black lights illuminate the lanes during select hours and birthday parties. Guests can also test their dexterity at pool tables and arcade games. Meanwhile, the snack bar preps burgers, hot dogs, and wings to pair with draft beers; patrons can even take advantage of Eat & Bowl specials, which offer a combo meal and two games for one price.
The two-hour lesson begins by familiarizing divers with the essential scubaquipment, with an experienced instructor demonstrating how to prepare the gear for diving. Strapped on and strapped into the tank and gear, human merpersons will practice water entry, breathing through a regulator, dealing with prehistoric trilobites, keeping the mask clear, and just flippering around the pool. Dives take place in an indoor pool in the winter and an outdoor pool in the summer. A Professional Association of Diving Instructors–certified dive school and a member of National Instructors Association of Divers with Disabilities, ScubaVentures caters to the needs and goals of all divers.
Whether amongst the cantina's chandeliers, the saloon's rustic surrounds, or the outdoor patio's crackling fire, guests at Fuego Cantina can savor a bevy of Mexican cuisine seven days a week—and until 2 a.m. on Monday through Saturday. Seasoned chefs cover hand-rolled enchiladas in house-made sauce, mix house-marinated meats into fajitas, and fill quesadillas with fixings such as grilled Portobello mushrooms and caramelized onions. Along with Mexican items, the inventive kitchen captains also smother half-pound hot dogs with relish and sauerkraut and top burgers with house-made chili and sharp cheddar cheese.
To wash down feasts, bartenders at Fuego Cantina's two bars keep 14 beers on tap and pour more than 30 wines by the glass. They also mix up specialty mojitos, margaritas, and martinis, such as the combined chocolate ganache and Godiva liqueur of the Death by Chocolate. In addition to tasty treats and drinks, Fuego Cantina enlivens evenings with karaoke on Tuesdays, pin-the-tail-on-the-cacti on Thursdays, and live music throughout the week.