Most students in introductory stained-glass-making classes are in search of a new hobby or a fun few hours, but not Connie Beckers. In 1995, she took such a course and soon built a career around the art of stained glass and kiln-working. Now, through The Goddess of Glass, she teaches others her craft during classes that cover the creation of jewelry, coasters, plates, and transparent overalls. She?s also been known to flex her instructional muscle as a guest artist on the DIY Network show Cramped Quarters, where she taught the show?s host and contractor how to make stained-glass tiles for a kitchen in the middle of remodeling.
The Goddess of Glass also sells artwork and gifts out of a separate retail shop. Patrons can commission a custom piece, such as a stained-glass window, or peruse a collection of pieces by more than 80 local artisans. The shop?s staff can also advise clients who need custom framing, helping them to pick the proper matting and frame so that their Richard Nixon rookie cards really pop.
Many people associate the name El-Amin with former NBA player Khalid El-Amin. However his family’s culinary talent stacks up equally to his on-court prowess. For 20 years, the El-Amin family has owned and operated El-Amin Fish House, a take-out-style eatery where fillets of fresh catfish, perch, and whiting chill on ice before they're baked or fried in cholesterol-free cooking oil. The flaky fillets pair well with sides such as fried okra, candied yams, and cornmeal hushpuppies to dunk in tartar sauce or roll into peppershakers like miniature bowling balls. For dessert, diners choose from housemade sweets such as pineapple-peach cobbler or bean pies that, according to the El-Amins, are "world-famous."
Crowds gather on the dance floor as a rotating disco ball and colored spotlights fill the room with confetti-shaped rays of light. The Lodge of Robbinsdale keep its regulars entertained all week long with a diverse spread of events ranging from live music to trivia nights to wrestling matches hosted in the game room. The clack of billiards divides up the litany of play-by-play announcers calling games on high-definition TVs throughout the space and on an enormous projector screen that doubles as a sail in case the bar needs to move.
Servers weave through high-top tables, their arms lined with 10-ounce sirloin steaks and half-pound, charbroiled burgers made with both buffalo and all-beef patties. Sandwiches pack thin-sliced corned beef and hickory-smoked ham in heaping portions, and wings come coated in a variety of sauces, including buffalo bourbon and teriyaki.
Athens Cafe is old-school, and that's not just in reference to the counter service. No, in this sense "old-school" means one of the most ancient civilizations in the world. The chefs at this casual fast-food stop prepare traditional Greek food, slowly roasting and slicing lamb before piling it into warm pita bread. Don't fret about choosing from the list of chicken, lamb, and seasoned beef kebabs?they're all good, and they're all served with a side of creamy hummus and a house salad.
In 1944, Reino Wuollet opened a small bakery where he prepared fresh bread each day. More than 65 years later, his humble shop has grown into six locations where 30 or so family members tinker over cakes, pastries, and pies. Wedding and other occasion cakes are one of their specialties; flavors such as chocolate mousse and Lady Baltimore can be coated with marzipan, buttercream frosting, or fondant in an impressive array of custom designs. Of course, they still bake breads: an international selection of loaves includes baguettes, challah, Swedish lympa, Irish soda bread, and buns shaped into busts of United Nations delegates.
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half-century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.