These days, you'll usually find Chef Ramiro crafting dishes in the kitchen at Tresetti's World Caff?. But before he arrived in downtown Modesto, Ramiro was paying his dues in the most glamorous way possible, working alongside famous chefs such as Wolfgang Puck and cooking for the likes of Bill Clinton, Dean Martin, and Jerry Lewis.
It seems that Ramiro learned a thing or two from catering to the stars. At Tresetti's, the chef transforms locally sourced ingredients into stunning interpretations of global cuisine. Ramiro and his team have a particular knack for pairings; their dinner menu alone features roasted garlic and brie with a crusty baguette and lollipop-style coconut shrimp with pineapple salsa. To help you navigate, Ramiro has even studded his menu with little flags that show each dish's favorite Olympic national team.
Flexibility is key for Xpress Bodyworks' massage therapists. In addition to soothing musculature and minds through Swedish strokes, craniosacral techniques, and reiki therapy, they target signs of chronic pain with deep-tissue pressure and trigger-point work, always adapting their techniques to the client. The studio's signature treatments combine elements from each approach, forming personalized bodywork sessions that simultaneously address aches and energy concerns.
Gentle music plays in the private treatment rooms to put clients at ease even before they climb atop the heated massage tables. Flickering candles illuminate the space and a draped ceiling reinforces a spirit of calm as the therapist and the client discuss bodywork needs, lifestyle concerns, and whether it's good for the back to fall asleep in the bathtub.
While the heart of Johnny Carino's menu is rooted in genuine Italian traditions, forward-thinking creativity has birthed what they like to call their signature dishes. Led by executive chef Chris Peitersen, the seasoned kitchen staff blends fresh ingredients along with extra time to create high-quality, spiced Italian preparations. Diners will find entrees such as 16-layer lasagna with made-from-scratch sauce, and pizzas made with home-baked crust. Other signature choices include the spicy shrimp and chicken, baked stuffed mushrooms topped with house lemon basil cream sauce, and tiramisu made from the ground up. Entrees can be paired any selection from Carino's extensive wine list and drink menu.
Located inside the Clarion Inn, Shooters Pub and Grill serves up food for hotel guests and locals alike. For lunch, the kitchen staff prepares burgers, wings, and sandwiches. For dinner, they introduce rib-eye steaks, pork chops, halibut, and other hearty entrees. Regardless of the time, the food can be washed down with one of 12 draft beers or a bar of soap.
Dream Dinners founders Stephanie Allen and Tina Kuna want to help families gather around the table for delicious meals. Like many parents throughout the country, the two women tried to coordinate a family dinner, but their efforts were often thwarted by hectic schedules. As a dinnertime strategy, Stephanie began to prepare meals with fresh, raw ingredients and then freeze them so they could be quickly thawed and cooked during the week. This tactic became popular with her family. Before long, friends, friends of friends, and chimpanzee families that mimicked their friends wanted to learn her secrets. With help from Tina Kuna, she established the first Dream Dinners location, and the successful food-prep business has led to the creation of more than 90 stores in less than three years.
At each Dream Dinners location, customers find all the culinary tools to prepare a nutritious meal—everything from fresh ingredients to meal-packing materials. Each week Dream Dinners features a new menu of fix-and-freeze dinners that can be made for up to six people, providing customers with numerous options for planning quiet meals at home or dinner parties with friends. All ingredients are precut and measured to ensure an error-free fixing.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.