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.
The patty masters at Burger City send savory signals to taste receptors with a classic menu of burgers, sandwiches, salads, and steaks. The chipotle burger sears a third of a pound of beef to specification and uses a soft bun as a springboard for fried onion strings, smoked cheddar, bacon, and spicy chipotle sauce ($8.99), while the rib-eye steak sandwich tucks a slab of sizzling steak onto a garlic french roll, and comes with fries or potato salad ($13.99).
All across California, Western Bowling Proprietors Association sends pins scattering at a network of bowling alleys, each with its own personality. In addition to open bowl on automatically scored lanes, many locations host special events that heighten the experience with enhancements such as vibrant lights, lively music, and laser systems that do double duty protecting the alleys' diamond collections. The alleys also house refreshment facilities, pro shops, and diversions that range from arcade games to billiards.
The steady-handed beauticians at Eyebrow Art meticulously neaten eyebrows, upper lips, and other areas of the face with an ancient hair-removal technique that reveals smooth, fuzz-free skin. At their seven salon locations, they roll twists of cotton thread quickly over clients’ skin to remove hair at the follicle––a safer method of hair removal than standing next to a sneezing dragon. Throughout the process, clients lean back in comfortable chairs as the staff gently escorts unwanted stubble from the premises.
Wind tousles the broad leaves of vines above clusters of grapes the off-black blue of the dusk sky. Frank and Liz Vezér, owners of Vezér Family Vineyard, originally began growing the fruit to help fill the needs of wine producers including Ravenswood and Sin Zin. More than a decade ago, they also began producing their own wines. “One could call it beginner’s luck,” says Touring and Tasting Magazine, “but their award-winning streak has yet to be broken. Every single wine Vezér has produced has won a top award or superior rating. Of most recent note, the 2007 Vezér Cabernet Sauvignon won double gold at the Finger Lakes International Wine Competition and a whopping 97 points at a blind tasting at Napa’s Bay Leaf Restaurant.”
The winery adjoins the original Pony Express offices, and one can still almost hear the sound of plodding hooves and hooves frustratedly trying to apply stamps. On a copper-roofed cupola, an equine weathervane twists to face the winds above a sweeping swath of grass that fills with chatter during weddings and other events.
Vezer Stock, the Vezér Family Vineyard's version of Woodstock, will be held at the Blue Victorian Winery on July 13th from 4p.m. to 10 p.m. Attendants are encourage to dress up in their most far out 1969 outfits while they enjoy tunes from the Used Blues Band, Lynyrd Skynyrd Tribute Band, and Rick Harris & Silverado.