Global Restaurant's Chef Bernard grew up along the sun-soaked shores of the southern French village of Nice, where his grandfather was a pastry chef and his father owned a fish shop. This rich familial and Francophilic culinary heritage inspired him to take chef apprenticeships in Paris, the United Kingdom, Russia, and upon globe-roving cruise ships. His travels infused an eclectic edge into his cooking, which still incorporates traditional meals, fusion concepts, and a French spirit. His journeys also yielded him more than recipes — during one of his cruises, he met his wife, Shannon, whose experience with the front end of the food-and-beverage industry led the pair to open their own restaurant in Charlotte.
Inside the duo's creation, Global Restaurant, electric blues and oranges brighten the space, and crisp tablecloths lay a canvas for dishes with inventive flavors and artistic presentations. Chef Bernard's specialties include cauliflower-goat-cheese sauce, boldly splashed across a seared sea bass, and date chutney and caramelized apples that dance across an all-natural duck.
The menu, which is in many ways a travelogue of Bernard and Shannon's journeys, has snagged the attention of the Charlotte Observer and of WCNC's Charlotte Today, which invited Bernard on air for a live cooking demo, where he seared some of his famous diver scallops atop the weatherman's greenscreen.
Pump It Up's indoor inflatable arenas launch socked striplings into the air with a plethora of kid-friendly bounce pads. Staffers supervise fun-filled visits, during which adult counterparts leap around with their kids through gargantuan bounce houses, skip down air-filled slides, and slither like snakes covered in bacon grease through an inflated obstacle course. Occasionally, the staffers switch off the lights, arming the roomful of players with glow sticks and bracelets as they navigate the air-cushioned obstaclescape.
The colorful venue also hosts custom birthday parties and private team parties, each themed to please the partygoers in question. These soirees immerse children in a schedule of interactive activities befitting a pirate or a superhero while melting off youthful energy faster than ice cubes thrown into a running DVD player. The birthday boy or girl even gets to blow out the candles on their cake seated in their blow-up throne. Relying on the staffers' vigilant, watchful eyes, guardians can rest assured that their charges will stay safe, and each piece of the inflatable playground is held to the wall by a complex series of anchors installed according to strict safety standards.
Owner and instructor Rachel Hunt and her team of instructors motivate their participants to think beyond the treadmill. At Extreme Fit Training, instructors guide them toward slimmer waistlines and more sculpted muscles in their lineup of ever-changing, high-intensity boot-camp classes. The coed classes are held indoors and outdoors all over the Birmingham area. To keep participants engaged and inspired to continue on, instructors avoid repeating the same workouts during each four-week boot-camp session. Instead, they rotate through resistance, cardio, and core exercises that work the entire body. In some sessions, patrons might jog up steps at an outdoor stadium, and in others they might toss medicine balls.
Before patrons attend their first class, the instructors assess their body-fat percentage and take their measurements. With this analysis, the team designs customized goals for boot campers and pushes them to achieve them in each class.
Firm Body Bootcamp blasts apart repetitive gym routines and packs the fissures with functional strength training and a blend of fun and no-nonsense equipment. During indoor and outdoor camps, clients may swing kettlebells to crank up triceps, wrestle with battle ropes, toss medicine balls, or use their own body weight to build muscle on suspension equipment. The 45-minute routines kick-start heart rates with cardio drills, and team-based exercises breed camaraderie among campers and ensure backup should the exercise equipment rise up against its masters. Because its maneuvers are fully modifiable, there's ample room at the fitness table for guests of every experience level, including those who have never set foot in a gym.
Supplementary dietary plans and progress-tracking tools collaborate to keep metabolism racing outside of class. To date, Firm Body Bootcamp has helped more than 13 individuals lose 100 pounds each, the weight equivalent of a compact car that refuses to exercise.
Dr. Tamyra Rogers could not have predicted how spending time on a Navajo reservation would shape her multifaceted approach to weight loss. After spending a year as chief resident at The University of Oklahoma Health Sciences Center, Dr. Rogers directed the metabolic clinic at the Tuba City Indian Medical Center in Arizona. She helped build a wellness center for the Navajo Nation and chaired a program to fight the growing diabetes epidemic. During her time there, she gained an appreciation of the community's holistic health-care philosophy.
Today, Dr. Rogers combines her background in traditional Western medicine with weight-loss strategies that address each person as a whole rather than two children in disguise. Dr. Rogers's team of personal trainers and group fitness instructors complement her own fitness knowledge, which stems from playing college basketball.
Since 1950, the family-owned Whataburger chain has served up its iconic burgers and fresh, made-to-order meals with a commitment to excellent customer service. In addition to lunch and dinner, the North Central Alabama-area restaurants' 24/7 hours and fully fledged breakfast menu have made them popular destinations for early morning and late-night dining.
Besides the classic Whataburger, the modern menu includes options such as the jalapeno and cheese Whataburger, the Whatachick'n sandwich, and the Whataburger Jr., which is a regular Whataburger that doesn't know how to tie a tie. The breakfast selections remain rooted in hearty tradition, with crispy chicken strips covered with honey butter and served atop biscuits. Additionally, signature Taquitos are warm tortillas stuffed with ingredients such as scrambled eggs, sausage, bacon, potatoes, guacamole, and grilled vegetables.