Chef Vincent Paul Alexander adorns time-tested Californian fare with Francophile flourishes to fashion a menu of refined dishes. Escargot baked in garlic herb butter and topped with crisp filo dough ($8) rev appetite engines, launching taste buds down a roast pork tenderloin road paved with sweet almond polenta, applewood bacon, and port wine demi glace ($21). Chocolate-dipped strawberries accompany house specialties, providing dulcet encouragement like a high-five from Julia Child. The tender beef wellington's delicate ecosystem is stuffed with foie gras butter and cloaked in a canopy of wild mushroom duxelles, puff pastry, and truffle madeira sauce ($34). Fresh ginger encrusts the exterior of delicately seared ahi tuna, which relaxes on a hammock of baby greens and horseradish mashed potatoes while sipping a garnish of soy lime vinaigrette ($29) and soliciting grateful postcards to Atlantis.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
Before Manifest Destiny and the Gold Rush took hold, the land now occupied by Whitney Oaks Golf Club was home to the native Maidu culture's Nisenan. In 1857, George Whitney established Whitney Ranch after purchasing 320 acres of grazing land for his sheep. Exactly 140 years later?once all of Mr. Whitney's sheep had graduated college?Whitney's old ranch officially became Whitney Oaks Golf Club.
Owned and operated by the United Auburn Indian community, the club envelops rounds with thousands of majestic oaks and an abundance of well-placed bunkers. Large granite outcroppings make for tricky shots on certain holes, and the wetland-rich topography adds to the unpredictability of the layout. Prior to stepping foot on the course, golfers can also squeeze in some practice thanks to a 15-station driving range, putting green, and pitching area.
Course at a Glance * 18-hole, par 71 course * Total of 6,794 from the back tees * Five tees per hole * Slope of 140 * Rating of 74.0 * Scorecard
Cheesesteak historians trace the sandwich's ancestry back to Pat Oliveri, a Philadelphian who combined sliced beef and onions over a Italian roll; once someone made the ingenious decision to add cheese, the classic combination was born. Today, Cheese Steak Restaurant's sandwich-smiths continue that noble tradition with more than 30 cheesesteak varieties.
Take your pick of either the classic, a chicken version, or a hoagie-style cheesesteak (topped with lettuce, tomato, and mayonnaise), and you have the option to pile it with grilled onions, hot cherry peppers, or sweet bell peppers. Other varieties feature added ingredients such as roasted cloves or garlic, mushrooms, or teriyaki sauce. There's also a veggie-only option, and diners can order twister fries, steak fries, fried mushrooms, and zucchini sticks to as a side dish or in case they need edible confetti for a chef's birthday party.
At Anatolian Table, your entree's ingredients are either grown locally or in the Mediterranean?as is the case with the royal dorado, a fish that's served whole after being lured from the Mediterranean Sea. Regardless of their origins, however, each plate is prepped in-house without any additives. Yogurts, sauces, and breads are all homemade, and meat kebabs derive their flavor from signature marinades. Traditional Turkish entrees appease both vegetarians and omnivores alike: there's vegetable guvec, a mix of veggies baked with spices in a casserole pot, as well as sucuklu pide, Turkish garlic salami served atop crispy dough. There's even a kids' menu, which features child-friendly meals such as lamb burgers and chicken fingers that merge together to give a high-five after every bite.
Pete's Restaurant & Brewhouse treats visitors to feasts of classic American and Italian cuisine, with hearty burgers, saucy pastas, and handmade pizzas. Diners dig in to chicken philly sandwiches, plates of spaghetti bolognese, and hand-tossed pies made in the traditional New York style with whole-milk mozzarella, all-natural tomato sauce, and tiny skyscrapers. A separate gluten-free menu caters to clients with special dietary needs, while a lineup of house-brewed beers and craft brews pair perfectly with steak salads, chicken parm, and fish and chips.