The teachers at Mind Body Yoga have exciting experiences on their resumes: one led yoga retreats in Costa Rica, another trained to be a yoga instructor for more than 500 hours, and yet another trained to become a postpartum doula. Though they've taken different paths, all the instructors now guide students at the same studio. They each uphold the philosophy of Mind Body Yoga, which opened with the goal of making yoga accessible to everyone in the community. The studio was designed to be a space where beginners and experienced yogis alike could experience the many benefits of yoga. To ensure the variety and accessibility of classes needed to meet this goal, these instructors helm of more than 30 classes a week. The schedule offers a taste of many different types of yoga, including prenatal, chakra, yoga fusion, restorative, power, vinyasa, and gentle basics.
The Corn Flower’s executive chef, Cecy Solano, is an artist whose medium is the humble empanada. Working from a palette of sweet and savory sundries, she balances poblano peppers with sour cream and potatoes, draws out the flavors of ground beef with red-wine sauce, and tweaks the classic combo of peaches and cream by replacing the cream with vanilla syrup. Her other authentic Mexican specialties include savory and sweet tamales, as well as breakfast and lunch burritos accompanied by homemade salsa.
Rather than keep her recipes all to herself, Cecy and her husband share their knowledge of Latin American cooking and culinary history during tours of the eatery and in-home cooking classes. Occasionally, she turns her pastry-making prowess to baking show-stopping 2-D and 3-D gourmet cakes, or trundles her gourmet eats to catered events that she decks out with artfully prepared dishes and centerpieces whittled from fruits and veggies.
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
The Gelato Spot’s frozen-dairy hotshots merge ingredients imported from Torino, Italy, and churn a bevy of creamy gelati and sorbets daily. The gelateria’s small tongue-chilling batches have earned the shop the title of Best Frozen-Yogurt/Ice Cream Spot in AZ Central's 2011 readers’ poll, which praises the eatery’s extravagant displays and cheerful staff. Though The Gelato Spot specializes in traditional Italian flavors, such as stracciatella and amarena, they also craft American renditions such as Snickers, new york cheesecake, and salted caramel. As diners shovel in glacial delights on The Gelato Spot's heated and misted patio, they can also cruise the web with complimentary WiFi.
Michael Merendino grew up hearing stories about his family history. Sitting in his father's pizzeria, he learned how the Merendinos left Sicily for Long Island in the 1900s, and about the bits of Old World culture that they brought along with them. One such touchstone was the rustica: a small, pizza-like creation traditionally made with unused pieces of bread dough. Michael brought the rustica with him when he moved from the East Coast to the East Valley, making it the star of his menus at Crust Restaurants.
Crust's hand-stretched rusticas arrive topped with everything from marinated tomatoes and fresh mozzarella to arugula and prosciutto, and are sized for individual diners. To help feed larger groups, the chefs also bake 20-inch, thin-crust pies as well as square pizzas ideal for diners on a strict Euclidean diet. Hearty entr?es such as homemade meatball parmigiana, chicken marsala, and shrimp scampi, round out the menu of comforting Italian-American favorites.