The volunteer-run Raw Vegan Cafe serves up uncooked gluten-free vegan fare, donating all its profits to Project Hopeful in Joliet. Appetizers on the trim menu include zucchini wraps and mushrooms that, like a black bear’s armchair, come stuffed with pine nuts and fine spices. Served sans nuts, the café's spaghetti comes smothered in a sun-dried-tomato marinara and can be paired with a custom, fresh-squeezed juice of your own creation.
To spread the good word of raw food, the nonprofit teaches foodies and newbies the vegan basics during cooking classes. Instructors arm students with the ingredients, equipment, and recipes necessary to swiftly craft nutritious raw dinners and desserts, saving the cost of ordering takeout from a neighbor’s greenhouse. Main courses such as pizza or bagels shirk flames in favor of a dehydrator, the use of which teachers thoroughly detail. Sweeteners reaped from Mother Nature's garden tinge dessert recipes for delicacies such as chocolate macaroons or lemon squares. Patrons fend off food comas and advancing herds of hungry rabbits to query experts about raw vegan diets during Q&A sessions that conclude classes.
Organic Garden Cafe's vegetarian, organic dishes have earned the eatery nods in Edible Boston, Boston Magazine's "Best of Boston" in 2009 and 2013, and Northshore Magazine's Best of Northshore Awards every year from 2009 to 2013. As owner Robert Reid told Edible Boston, the menu consists largely of gourmet raw foods, but has evolved to include "transitional items" such as hot soups, which widen the eatery's appeal. Pizzas on buckwheat, carrot, or flax crusts and nut butter 'squash' ravioli are heated under a food lamp, so that the food remains 80 to 90 percent raw, yet "tastes like it just came out of the oven." He's also added more seasonal and local items, working with nearby farms for greens and root veggies.
The caf?'s staff also whip up smoothies at its juice bar, such as the Yoda's Jedi smoothie with strawberries, bananas, dates, and spirulina. Customers can also add a boost to their drinks with smoothie enhancers such as flax oil, maca root, bee pollen, and poltergeist sweat.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: Best Value Menu, Best Milk Shake, and Best Drive-Thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
Seven levels of UV beds populate the private tanning rooms of Unlimited Tan?s numerous Chicagoland locations and join forces with automated spray-tanning booths to forge a war against wintry pallor. Tanning equipment tiers build upon basic level lamps to include extras such as high-pressure bulbs, aromatherapy, and cooling mists designed to keep clients comfortable and make it easier to maintain their hue over time. For the UV averse, spray-tanning booths send automated jets of pigment misting over bodies in 60 seconds, with the full, streak-free results gradually developing across 24 hours, like a whirlwind romance between sloths. Each of the salons also stocks a full supply of lotions from brands such as Australian Gold, Designer Skin, and Swedish Beauty, which works to protect skin and enhance the life of any tan.
The team at NuVibe Juice & Java fills vacant cups with free-trade, air-roasted coffee drinks and more than 30 flavors of smoothies. As they blend pieces of nutritious fresh fruit, 100% juice, and creamy yogurt or sherbet, staffers eschew the use of high-fructose corn syrup, artificial sweeteners, and forced smiles. Power smoothies contain 25 grams of whey protein to fuel working muscles, and the menu caters to low-carb and kid-sized diets.
The shop procures its coffee from The Roasterie, a nationally renowned company that uses a convection-air method to roast beans purchased from small specialty farmers. The smooth-tasting results comprise concoctions such as creamy caramel lattes and chocolate peanut-butter blended ice coffees, and both pair well with free WiFi and a hot pretzel or muffin.
Nearly 240 acres of pristine, bent-grass fairways and slick greens radiate outward from the 10,000-square-foot clubhouse that anchors Prairie Bluff Public Golf Course. Here, players embark on trips around a 6,893-yard course that brings them into direct confrontations with 10 water hazards and more than 40 bunkers?any one of which could be camouflaging a buried treasure chest. The clubhouse greets visitors once again as they finish off at the 18th hole, and clubhouse attendants welcome them in to the course restaurant if they're hungry or direct groups to the 10-acre driving range if they're in search of more practice.
Course at a Glance: * 18 hole, par 72 * Total length of 6,893 yards from the back tees * Course rating of 72.7 from the back tees * Course slope of 124 from the back tees * Four sets of tees per hole * Scorecard