Created by two mothers who believe in the importance of family table-time, Social Suppers allows visitors to prepare their own meals from inside its facilities' pristine kitchens or choose from healthy, premade meals to take home. During open-kitchen sessions, visitors can pick from a roster of hormone-free proteins and healthy ingredients to prep dishes without the hassles of shopping, cleaning, or scaling a neighbor's rooftop garden. Additionally, menus of premade items include entrees such as the cranberry roast, which pairs a sauce-drenched roast with mashed potatoes, or the honey flaked chicken, a light, bake-ready poultry dish drizzled in sweet honey dijon and gilded in a cornflake shell. Helpful nutrition guides beneath entrees indicate whether dishes are low-carb, kid-friendly, or contain common allergens, and helpful recipes and prep times let cooks know how long their comestibles will take to tan into a glistening glow.
e-Careers helps students flesh out their resum?s and advance their careers with continuing education available online, 24 hours a day, seven days a week. The company hosts study programs that detail children?s education, web design, and most foreign languages, excluding the language of robot love. To simulate the traditional classroom experience as much as possible, each course comes to life with animated content, video and audio training, and virtual laboratories. Likewise, communicative features such as discussion boards allow participants to collaborate and converse, eliminating the need to send tweets when the teacher?s back is turned. Technical support is available 24 hours a day Monday?Friday by phone, email, and online chat.
A student-run kitchen where culinary pupils can flex their skills, Broadmoor Bistro has welcomed guests to sample the epicurean stylings of these students since 2000. Working closely with their instructors, chefs-in-training collaborate to create rotating menus which exemplify creative fine dining. Past dishes have included lobster etoufee, a salad of edible flowers, and seared squab breast with a cranberry-sage brioche.
Burgeoning artists in their junior and senior years of high school spend four days immersed in the topics of their choice, picking from disciplines such as interior design, game arts, and photography. Sketching, filming, and whisking meringue by day, the students work hard before shopping, dining, pool partying, or beret adjusting at night. Pupils who opt for lodging rest up for back-to-back, intensive courses in the local Holiday Inn Hotel and Suites, in between a packed agenda designed to proffer a taste of art school life.
The trill of an air wrench. The falsetto song of a squeegee against glass. The sounds of a stock-car repair pit drift from JC's Speedy Lube, where crews work to focus that same level of efficiency on vehicles returning to the road. Along with expeditious oil changes, mechanics perform light mechanical work and employ Genisys scanners to diagnose future problems. Visitors wait for their steel steeds to return to them, passing the time in a waiting area with free WiFi, a flat-screen TV, and steaming cups of Keurig coffee. JC's Speedy Lube also collects an ever-changing stable of used cars, which wow prospective owners with low mileage numbers and past owners who never drove them very far back in time.
Born in Mexico City and raised in Yucat?n, Chef Tito has led a more than 30-year culinary career that's taken him through every position, from bartender to executive chef to tableside magician. He has cooked for celebrities as varied as Hilary Clinton, Sean Connery, and Norway?s King Olaf. With his bold mustache and even bolder personality, some of his dinner guests, such as The Pitch's Charles Feruzza, have claimed he could be a movie star. At his flagship restaurant Latin Bistro, he very nearly is.
In Latin Bistro's dining room, patrons are serenaded by Latin music as well as a symphony of shouts, bellows, and laughter. At the center of the room stands Chef Tito's open exhibition kitchen, where he and his chefs dash to and fro in a complicated dance, fashioning vibrant meals that draw from the regional recipes of Mexico, the Mayans, and more than 60 Latin countries in South America and Europe. With each dish, Tito balances three properties?texture, color, and flavor?and his most prized recipes come with extra flourish. He grills and braises pescado a la Veracruzana in white-wine rum sauce and Spanish spices, and tosses in green olives, onions, capers, and raisins. He conjures Mayan cochinita pibil after slow-roasting banana-leaf-wrapped pork in a pit with spices for up to eight hours. His crew drapes chile rellenos en nogada?ground beef-stuffed poblano peppers?in dried fruits, pine nuts, and creamy pecan sauce.