Named a top place to play in Southern California by Golf Digest, the course at Rio Hondo Golf Club leads players on a zigzagging path toward glimpses of glittering lakes and waterfalls. Separated from adjacent holes by aisles of stately pine, the narrow fairways traverse rolling hills and mounds strategically placed to create tricky lies and inhibit golf-cart drag racing. When a rusty swing holds back progress, the club facilitates game improvement with a lighted, 30-stall practice range, as well as lessons with head PGA professional Steve Labarge and his band of instructors. The new 23,000-square-foot clubhouse houses the buzz of activity, inviting players to down cold beers while enjoying the emerald panorama.
Course at a Glance:
18-hole, par-71 course
Total length of 6,360 yards from the back tees
Course rating of 70.5 from the back tees
Course slope of 122 from the back tees
Four sets of tees per hole
For more than 15 years, SoCal Event Staffing has not only matched experienced bartenders with restaurants, bars, nightclubs, and catering companies, they've also taught novices the ins and out of the bartending trade. Their two-day certification program prepares students for the nightlife industry, teaching them more than 150 drink recipes and how to wield a drink umbrella in the event of a water main burst. Program graduates then earn a lifetime of placement assistance from the company, which matches them with full- and part-time positions at more than 300 venues.
Served in the kingly confines of its facility near the shore of Lake Alhambra, Almansor Court's feasts treat revelers to a welcome royal regimen of freshly formed eats. Normally known for housing festive private receptions, Almansor Court throws open the doors of its well-appointed banquet hall for its all-encompassing Sunday champagne brunch from 10 a.m. to 2 p.m., serving public palates without the pretense of invitations or fancy tongue-size tuxedos.
Staff Size: 2?10 people
Most popular offering: Cooking Parties & Private Event Catering
Pro Tip: Food Lovers and those craving face-to-face fun interaction should be invited!
Good for Kids: Yes
What sets your business apart from your competition?
My business is one of only a few unique to Southern California that provide in-home instruction and demonstration cooking parties. Our menus include recipes that have been handed down from generation to generation. We offer a menu that ranges from comfort Soul Food to Thai Food with a twist.
What was the inspiration for starting this business?
I decided to start this business after completing my cookbook titled _The Dish, which is a collection of short stories and recipes that speak to how I came about developing and obtaining some of the family favorites. Completing the cookbook made me realize how great it would be to share the recipes with a live audience participating._
What?s your favorite part about your job?
The opportunity to create meals for people who enjoy the art of cooking, and to meet and make great friends.
Is there anything else you want to add that we didn't cover?
We like to tailor our menus to satisfy the client's desired atmosphere. We interview the client about their intended guests and the vibe they would like to create for the special event.
It’s easy to become mesmerized while standing in line at Fresh Cutt Carving Grill—just behind the counter, slabs of roasted meat are finished on the grill and hand carved to order. This is where Fresh Cutt’s signature three-step ordering process begins. First, customers select one of the high-quality meats, such as all-natural chicken, prime cut steak, and chipotle PorkBelly, to be hand-carved. Then, they can have their chosen meat rolled into a pita or tortilla, spread across fresh salad greens, layered into a plump sandwich, served as is on a plate, or fashioned into a cummerbund for black-tie butcher’s galas. Finally, they can customize their meaty creation with a colorful assortment of fresh ingredients, such as wok-sizzling vegetables, fresh cut slaw, and pinto beans. If they’re not in the mood to make their own meal, they can order from an unintimidating menu that features specialty dishes, such as a pizzeta layering spicy shrimp, avocado-jalapeno salsa, fresh cilantro, and cheeses atop a pita crust, and sides such as hand-cut fries and avocado salad.
At Tarascos, owner Antonio Garcia and his chefs blend the comfortable and familiar with the slightly out of the ordinary. A chalkboard-scrawled menu lists Mexican classics such as enchiladas alongside lesser-known dishes such as huaraches, large, oblong tortillas stacked with charbroiled meats. Plates of barbacoa feature the seasoned beef wrapped in maguey leaves and slow-steamed until tender. Likewise, the tap menu mixes Mexican imports such as Pacifico and Modelo Especial with Tarascos's own home-brewed organic beers.
Patrons can dine inside or outdoors on a beer garden–style patio shaded from weather and warmed with gas heaters. On the patio, Tarascos also regularly holds cooking classes, such as a tamale class that was featured on ABC 7.