After a 16-year career as a secretary, Sara lost two jobs—along with most of her possessions—when the 2008 recession hit. But this life-long artist saw an opportunity to pursue her true passion despite her financial difficulties. By saving up her unemployment checks, she was able to negotiate an affordable lease on a studio space and opened Art with Sara. Now she teaches kids and adults to draw and paint with mediums ranging from oil paints and pastels to colored pencils.
Rather than focus solely on teaching technique, she blends strong craftsmanship with visual story-telling to help her students cultivate vivid imaginations. The result is a plethora of whimsical masterpieces depicting animals, mythical beasts, and the human condition. Sara also hosts art camps and parties with a featured painting and step-by-step instructions.
Equipment: Weights, ab balls
Students should bring: Water, towel, and weights
Average class length: 30-60 minutes
Number of Staff: 1?5 people
Class location: Indoors only
Registration required: No
Good for beginners: Yes
Guests allowed: Yes
Parking: Parking lot
Pro Tip: Must sign a waiver stating they are physically fit enough to perform the moves in the class.
The expert trainers of XCEL Fitness lead students of all levels through a variety of intense classes such as boot camp, cardio kickboxing, and Pilates. Through motivation and an emphasis on proper form—along with fun group settings—they aim to inspire healthy habits.
Next Level Training's spacious, naturally lit facility meets a wide spectrum of fitness needs, from improving strength and agility to losing weight. The gym boasts a roster of workout stations that includes free weights, machines, and TRX equipment. In a separate area, a 1,000-square foot space hosts boot camps led by Next Level Training's motivational instructors.
Tony Alcazar spent six years cooking in the kitchen of the Ritz-Carlton Pasadena under Michelin-rated chef Craig Strong. It was there that he learned the “Modern American” style of cooking, a simple yet elegant approach that favors seasonal ingredients and contemporary cooking techniques. He brought this unique style to The Bottle Room, along with his love of craft beer, and fused the two. Chef Alcazar’s menu includes Sriracha-honey chicken lollipops and tacos filled with slow-braised beef cheeks, dishes cooked with a simple elegance and often a splash of craft beer. Those looking to turn that splash into a pint need only browse the extensive beer menu. Though it rotates frequently, expect to see brews from Rogue Brewing Company in Portland, Abbaye De Scourmont in Belgium, and Bear Republic Brewing Company in Healdsburg, California. The Bottle Room also features wines from California, Italy, France, and Spain.
It didn’t take long for Brian Kozak to discover his passion for food: at the age of three, after he first tried shrimp cocktail and crème brulee, he would spend hours leafing through cookbooks and family recipes in his parents’ kitchen. His fascination with food led him to build an impressive culinary resume: after graduating from Le Cordon Bleu, Brian spent four years cooking for Bon Appetit, opened his own catering company, and learned how to fold a puff pastry according to army-bed making standards. Today, he demonstrates his culinary prowess as the resident Chef at Sage Restaurant and Lounge. Kozak’s influences span the globe: try the Spanish saffron paella with chorizo and shrimp, or any of six 10-inch pizzas. The dining room also has global flair, from its Tuscan yellow walls to its terra cotta tile floors.