Sometimes you're too busy to make an entire meal from scratch. Enter Supper Solutions, a meal-assembly kitchen who helps prepare homemade meals that busy customers can cook up in their own kitchens. First, customers select a minimum of eight meals from the menu, which changes monthly and includes a variety of meal options. They then arrange to either pick up the fully prepared meals, or head to the location to assemble the meals themselves. The process helps customers cut back on grocery trips and planning, freeing up time to create elaborate food sculptures from any left-overs.
Combining science education with interactive entertainment, the Butterfly Pavilion houses five exhibits, 1,600 free-flying tropical butterflies, and a multitude of creepy, crawly creatures. Begin your day with a Tropical Odyssey, a bilingual adventure complete with larger-than-life caterpillars and butterflies and a zip line that allows children to sprout wings and soar like a penguin. Crab-walk to the Crawl-A-See-Em exhibit where brave souls can hold Rosie, a Chilean tarantula, and discover leaf insects, scorpions, beetles, and giant millipedes, and head to the Water's Edge to touch sea stars and more. Furthermore, levitate to the Wings of the Tropics exhibit to admire butterflies from around the world as they rest on your eyelashes. End your safari with a hike on the Butterfly Pavilion's half-mile natural trail teeming with prairie dogs, rabbits, ogres, herons, hawks, and eagles.
The Smiling Moose Deli has been a Colorado tradition since 2003. Born in Edwards, CO nestled in the Vail Valley, the Smiling Moose has grown into 13 restaurants in the state and 1 in Wisconsin. We are extremely excited to announce that we will be expanding into Montana, Texas, Indiana, and South Dakota in 2011!
Charles Stanford didn't grow up eating chicken fingers and spaghetti. The son of a Le Cordon Bleu Paris?trained chef, Stanford honed his palate at a young age and was taught by his father to pull a cork and mix a cocktail when he was just a kid. Working at a restaurant wasn't much of a reach for him.
These days, Stanford boasts more than two decades of experience in the industry, and he's paired up with chef Greg Keesy to present Asti d'Italia. Stanford acts as the resident sommelier, pouring a selection of wines that complement Keesy's cuisine?fresh, inventive takes on Italian classics, such as lasagna with buffalo meat, crispy polenta bruschetta, and grilled chicken marsala.
Before they walk down the aisle, brides walk into Family Affair for an appointment with Annette Rayfield. Drawing on more than a decade of hair-care experience, Annette excels at styling the strands of brides and bridesmaids. She works around the needs and vision of each client, whether they want a towering updo or extended locks. Her skills don't only apply to brides, of course?Annette showcases her mastery of cuts, deep conditioning, or highlights during everyday appointments.
Julia Blackbird's New Mexican Caf? is the culmination of two of chef and owner Julie Siegfried?s deepest passions: cooking and New Mexico. To this day, her mother recalls Julie standing on a step stool, trying to peer into a soup pot and giving her grandmother directions about what to put in. And on her first trip to New Mexico, she used up 10 rolls of film snapping pictures. She fell in love with the region's unique vibe?the people, the artwork, and, of course, the food.
Today, she shares both of her loves with diners at Julia Blackbird's New Mexican Caf?. Her kitchen is stocked with New Mexican ingredients such as blue cornmeal, goat cheese from the San Luis valley, and pi?ones. For her signature dish, the Tres Hermanas, she stuffs a trio of blue-corn enchiladas: one with chicken and green chile, one with beef and red chile, and one with cheese and chile caribe. To make sangria, the staff soaks seasonal fruit in rum, then splashes the mixture with wine and sparkling water. The menu also features beers, mojitos, and top-shelf margaritas, which encourage diners to linger in the warmly lit space, admiring brightly colored artwork or arguing about whether red should be added to the list of primary colors.