Entering their 85th season, the Harlem Globetrotters have entertained millions of parents, children, and general basketball admirers with a unique brand of athletic precision and showmanship. For their latest “4 Times the Fun” North American tour, the Globetrotters will add a new 4-point shot spots located 35 feet from the basket, which is 12 feet further than the official three-point line but several thousand miles closer than the prime meridian. See the arch-nemesis Generals try to keep up as the Harlem hardwood sorcerers evade gravity’s oppressive clutches and court clairvoyants distribute unassailable alley-oops. Youngsters can learn about the benefits of teamwork while laughing along with the jovial jocks as they perform classic routines of unconventional passing and sudden transmutations of water into confetti.
Reliving the experience of talking dry-rub and brisket with Food Network's Guy Fieri on Diners, Drive-Ins, and Dives, the owner of Pat's Barbecue marveled to the Salt Lake Tribune, "For hell's sake, for a barbecue place on a dead end street in an old warehouse, to be on national TV . . ." Pat Barber's secret dry-rub lives up to the hype, adding distinctive flavors to chicken, ribs, and pulled pork cooked in a BBQ smoker, which are ably supplemented by traditional side dishes such as cornbread, mashed potatoes, and more meat. Local musicians fill the air with tuneful sounds on Friday and Saturday evening, and a rotating menu of daily specials provide variety, including Friday's offering of Burnt Ends, a house specialty made from tender brisket tips.
Youngsters challenge gravity as they bound across the brightly colored confines of Jump Around Utah. The literal centerpiece of Jump Around's facility is their inflated jumping pillow, a natural 40'x25' pocket of air that construction crews discovered when they broke ground in 2010. Several inflatable structures surround the pillow, including twin slides and obstacle courses. Foam-wrapped scaffolding supports a 20-foot-tall by 30-foot-long network of tunnels and slides that kids can crawl through. While their little ones burn off excess energy, parents keep watch from the sitting area, complete with free WiFi.
Sugar Space Studio for the Arts offers an expansive and constantly updated schedule of innovative visual and movement-based arts classes, including Ayurvedic and Ashtanga yoga, martial arts, dance, and more. In Aerial Silk classes, students use fabric to wrap, suspend, and spiral their bodies into and out of skeleton-contorting positions. Limbs and trunks can explore movement and response in Contact Improvisation, a form of postmodern dance. For those with previous belly-dance training, Intermediate/Advanced Bellydance with Yasamina translates basic movements into more complex and dynamic combinations, leveling up the wow factor of performances. In addition to movement-based courses, Sugar Space will be adding experimental art and pottery classes for kids 5–12 this fall, so children can spin their imaginations in clay. Reservations are recommended to reserve your space and ceiling-hung ribbons as needed.
Custom Catering can trace its roots all the way back to the basement of a modest mercantile store in 1830s England, where William Startup toiled at candy making while dreaming of a prosperous life in America. Though these dreams were derailed when his candy found two high-profile fans—the King and Queen of England—his son was still determined to make it to America. He brought his culinary knowledge to Philadelphia, and since then the trade has passed down through five generations. Today, William's great-great-great-grandsons Hyrum and Joseph Knapp operate Custom Catering, using food-preparation experience and supervisory skills they have gleaned since they were children napping in pasta pots.
The ambitions of Custom Catering range from grandiose to minute; the company has catered entire movie sets, and it’s also helped brides to choose which color organza bow to wrap around chair covers or underdressed ice sculptures. The company’s extensive menus enable customers to plan a multi-course meal or pick and choose various courses when they only need limited service.