Whether capturing a family portrait or immortalizing a wedding or graduation, Cloud 9 Photography seeks to blend a knowledge of the technical side of photography with a knack for evoking beauty from its subjects. During each session, whether on-location or in-studio, a professional photographer works with clients to create ideal images that encapsulate important life events.
The certified and decorated instructors at Achieve Personal Fitness believe that workout variety can help push fitness goals to the next level, which is reflected in their schedule of circuit-based classes. The membership-based studio’s training sessions have themes such as cardio, strength, and power, each of which can be personalized to any fitness level and have been performed by professional football players.
At Paje' Restaurant and Lounge, owners Temacca McMurtry and Devon Dent welcome diners with warm, friendly service and heaping plates of satisfying southern cuisine. The restaurant takes its name from the McMurtry family's ancestral home in Africa, hinting at the careful attention paid to tradition, even displayed in the menu's sides of seasonal veggies, creamy shrimp and grits, and caramelized candied yams. The bill of fare infuses classic country feasts with modern twists, such as its fried green tomatoes layered with creamy mozzarella or its chicken wings sided with the kitchen's signature red-velvet waffles. The space itself captures the restaurant's blend of past and present, with rugged, 70-year-old brick walls updated by sleek blond-wood accents, geometric light fixtures, and portals into deep space.
Equipment: Bands, medicine balls, kettlebells, and weights
Students should bring: Water and a towel
Average class length: 30?60 minutes
Number of Staff: 1?5 people
Class location: Mix of indoor and outdoor classes
Registration required: Yes
Good for beginners: Yes
Parking: Parking lot
"You will have fun here." That's the prediction of one Shepherd Express writer who visited Ashley's Que, a Walker's Point barbecue joint operated by a trio of seasoned pit-masters. It's true, the atmosphere here seems geared toward laid-back fun; blues songs drift from the speakers, guests sip draft beer next to a fieldstone fireplace, and bartenders mix drinks such as the nutmeg-laced bourbon milk punch. And we haven't even gotten to the food yet.
This is definitely comfort food. Stacks of tender, saucy ribs and piles of beef brisket fill diners' plates, accompanied by sides such as deep-fried corn on the cob or twice-baked potatoes. Although most of the menu sticks to barbecue classics, there are some outliers, including the gyro sandwich.
In an interview with Andrew Zimmern of the Travel Channel, the owner of Solly's Grille divulged the secret of making his famous butter burger. That secret is simple: all you need are "two products that come from that fabulous cow." The first is sirloin, delivered daily to the restaurant by a local butcher. The second is a generous dollop of butter from a Wisconsin creamery. The butter is slathered onto the top bun, where it melts with house-made stewed onions and seared beef to create a decadent sandwich beloved by the state and America at-large. As evidence of the burger's popularity, Solly's Grille has been featured multiple times by the national media, including USA Today, the film and book Hamburger America by George Motz, Food Network Magazine, and celebrity chef Anthony Bourdain's hit series No Reservations.
All that fame is even more impressive considering that the recipe for Solly's butter burger is more than 78 years old. Kenneth "Solly" Salmon founded the restaurant in 1936, and its menu still reflects these classic roots. The cherry pie is homemade with Door County cherries, complementing the roster of time-honored breakfasts and other great sandwiches. That's not to say that Solly's has resisted progress, however. Its fries, onion rings, and hand-breaded Alaskan Cod get their crispiness from cholesterol-free oil, and veggie burgers and gluten-free buns are available for those with dietary restrictions.