When something is simply referred to as "the beast," there's probably a good reason. In the case of Blake's Place BBQ, The Beast refers to a monster of a sandwich: slow-smoked pulled pork, pulled barbecue chicken, chopped beef brisket, coleslaw, sliced red onion, and a dousing of Blake's BBQ sauce. All those ingredients teeter between an over-sized bun, and as a whole, The Beast weighs in at 2.5 pounds. If you devour it in 20 minutes or less, you earn a T-shirt and food challenge immortality, and if you make it disappear behind someone's ear you earn lots of attention for your party-magician business.
Of course, plenty of people come to enjoy the food, not just to defeat it. The original Blake's opened in Anaheim in 1996 and has since filled the bellies of more than one million customers. A second location in Los Alamitos was added in 2012. At both, chefs use high-tech wood-burning barbecue pits that are big enough to smoke more than 3,500 pounds of meat at one time—some for as long as 16 hours. The resulting menu features entire plates of baby back ribs, hot sandwiches, and even smoked wings. Homemade desserts round out the Southern-style selection, including peach cobbler and bread pudding. And none of this goes unnoticed: Blake's was voted The Best of Orange County and Best Barbecue in Orange County by the Orange County Register, as well as Zagat-rated in 2013.
For more than 15 years, SoCal Event Staffing has not only matched experienced bartenders with restaurants, bars, nightclubs, and catering companies, they've also taught novices the ins and out of the bartending trade. Their two-day certification program prepares students for the nightlife industry, teaching them more than 150 drink recipes and how to wield a drink umbrella in the event of a water main burst. Program graduates then earn a lifetime of placement assistance from the company, which matches them with full- and part-time positions at more than 300 venues.
First-time campers kick off with a comprehensive, one-on-one consultation with a certified fitness consultant. Then, during each session, boot-bodies can expect varied total-body workouts heightened by exercise formats such as resistance training, jump roping, kickboxing, Pilates, partner drills, short-distance running, and encyclopedia ripping-in-half. At the end of four weeks, goals are assessed and firm, silent, head nods of confidence are exchanged. Long Beach Boot Camp requires that all campers bring the following equipment to each session: exercise mat, set of hand weights, resistance band, and water bottle.
Bartenders often use soda to offset the intense flavor of alcohol, but Hanayo Martin prefers another tasty counterweight: cupcakes. Topped with her signature cream cheese frosting, the decadent treats include strawberry cake infused with champagne and banana cake infused with dark rum. But Hanayo—along with childhood pal, Hapa cofounder, and frosting miner Akemi Lee—happily crafts non-alcoholic versions of her spiked treats as well, available in an additional half-dozen classic flavors. Classic, however, doesn't mean traditional; cupcakes can be crowned with rice cereal treats, seaweed, and green tea icing.
Although he specializes in American comfort fare, Executive Chef Diego Velasco wields a packed cabinet of culinary styles and spices, elevating meetings and cocktail parties to a higher gastronomic plane with custom menus crafted from many fresh, locally sourced ingredients.. Midday meals get a savory infusion from the corporate-catering lunch menu, which includes a signature sandwich tray ($54 for 16 half-sandwiches)—a selection of up to four of the various bread-bookended taste-fests, which include a brisket po boy. The hot lunch buffet ($14.95/person for 15–50 guests, $13.50/person for 50+ guests) offers a flavorful cornucopia of meatloaf, ribs, and cornmeal-fried catfish. Appetizers by the dozen grace the à la carte menu and include the grilled scallop lollipops with saffron aioli ($26), and the mashed-potato pancakes with American caviar ($22), a laid-back affront to the snobbishly monocled Caspian variety. Chef Velasco's epicurean enthusiasm runs rampant throughout the entree offerings, which include buttermilk fried chicken, and grilled leg of lamb accented by pineapple-mint vinaigrette.
Sally Ann Catering has been in business since 1969. We are a full service organization handling corporate catering and events, weddings, holiday events, and private parties. With a true concern for making your event the best and most enjoyable, we assist you in choosing the right menu and setting, with the guarantee that