Between rounds of a custom four-course meal, the Dinner Detective?s guests set their well-fed brains to sussing out who among them is a murderer. Groups of up to 80 dine on appetizers of vegetable spring rolls and steamed potstickers with hoisin sauce, warming them up for a high-energy, comedic investigation led by skilled improv actors posing as detectives, audience members, and talkative teapots. As guests dine on entrees, such as broiled salmon with lemon-dill sauce or vegetable ravioli with artichoke pesto and fire-roasted tomatoes, additional murders happen and clues are revealed. The best sleuth in the audience receives an award, with a dessert of cheese cake soothing the egos of audience members certain that Colonel Mustard was the culprit.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
Diners at Clay Oven get to sample a variety of the kitchen's creations when they order the thali?a multi-plate combo meal laden with three entrees, traditional Indian bread, and a dollop of homemade yogurt. Encompassing a variety of vegetarian and meaty options, thali allows you to tour the menu without wandering to other tables. Dishes come spiced with ingredients such as cumin, chili, and garlic, all of which can be cooled with desserts that include ras malai, mango ice cream, and Indian rice pudding.
In 1926, entrepreneur Frank E. Pohl built the first of his chain of orange stands, which he dubbed Giant Orange, along a California byway. Though the enterprise began with roadside orange-juice stops, Pohl soon added old-fashioned hamburgers to the menu. The last of these original stands still exists, albeit under a different name?and yet it's in this spirit that burger-fiends Rick Ameil and Dean Talbott dubbed their own retro eatery Giant Orange.
Ameil packs and shapes each of his burgers by hand using fresh-ground, USDA Choice-certified Angus beef. He dresses the resulting patties the old-fashioned way, covering them up to their necks in ketchup and lettuce. But he also piles on more inventive combinations such as fried farm egg and bacon or guacamole and chipotle-mayo. Rounding out this menu are veggie burgers and classic BLT sandwiches, as well as hot dogs and seasonal hand-dipped milkshakes. Knowing that it's the small touches that matter, Ameil also pairs his burgers with hand-cut crispy french fries.
Surrounded by a sea of tables drenched in red light, the central stage of Sacramento Punch Line presents a lineup of the country’s top touring comedians. For 20 years, the club has been canning the cackles of audiences, featuring sidesplitting stars such as D.L. Hughley, Dave Chappelle, and Chris Rock before they broke onto the national stage. With a first-come, first-served policy, audience members can arrive early at the intimate theater to snag a table close to the stage or the off-stage shepherd's hook. Before the show begins, servers whet laugh whistles by taking drink orders for beer, cocktails, soda, or sparkling water.