As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Each of Lumberjacks Restaurant’s six locations invites patrons to sup on grandiose portions amid mostly wooden, log-cabin-inspired décor. A giant flannel-clad lumberjack greets guests at entryways, and inside, rustic walls display handheld saws like the one George Washington once used to carve his many girlfriends' initials into cherry trees. Hunter-green booths flank tables weighed down by giant burgers, sandwiches, and steaks that dare guests to leave hungry. Chefs also concoct classic breakfast fare, including skillets, waffles, omelets, and eggs benedict.
Silverthorn Resort traces its history back to August 1, 1853, when settler George Silverthorn and his wife, Lucy, a native Wintu woman, established one of Northern California's first ferries across the Pit River. The Silverthorn's descendants stayed in the area to the present day, watching the river age and mature into a strapping, full-grown lake with more than 375 miles of shoreline dotted with picturesque docks and cabins. A marina outfitted with a pro shop and general store refills ships and pantries with needed supplies, and a pizza pub refuels visitors with the daily recommended allowance of pizza, live music, and cold beer.
Houseboats glide across Shasta Lake's calm waters, where vacationing anglers can fish for trout, salmon, and bass. The 40,000-acre lake allows plenty of room for wakeboarding, tubing, and other watersports. Around the lake, a network of trails wends hikers and cyclists across the Shasta-Trinity National Forest, where Mount Shasta stands about 50 miles north of the lake.
Five miles north of the resort in northern California's Shasta-Trinity National Forest, a web of hiking trails meanders through the 14,162-foot Mount Shasta, surrounded by conifer forests and wildflower meadows. The moderately steep 5.2-mile Black Butte Trail originates on Everitt Memorial Highway and unveils a sprawling, westerly view of Eddy Range about halfway up the rocky trail. From this relatively level vista point, hikers often set down their wooden walking sticks to marvel at the Shasta Valley glistening below. In downtown Mount Shasta, The Goat Tavern indulges an eclectic crowd with hearty burgers and a beer list scrawled on a chalkboard. Tattooed motorcycle crews sit alongside couples in cardigans on the outdoor dining deck perched above the area's main drag. Waitresses parade through, balancing dishes laden with spicy chicken sandwiches and fragrant garlic fries.
At Famous Dave’s BBQ, hand-rubbed St. Louis-style spareribs smoke over a hickory fire for 3-4 hours. A generous helping of sweet and sassy sauce—made from Famous Dave’s secret recipe—seals in the ribs’ piquant flavor and also makes appearances on other barbeque specialties including country-roasted chicken and regular or boneless wings. Joining Famous Dave’s menu of barbecue staples are burgers and citrus shrimp fresh from the grill as well as sandwiches, southern sides, and desserts.