At Pan Africa Restaurant & Bar, chefs craft authentic African and African fusion dishes in the kitchen and teach their recipes to students in the classroom. They lead African-cuisine enthusiasts through authentic techniques in a choice of vegetarian or omnivorous cooking classes held on assorted Sundays and Tuesdays. In classes, students discover the secrets to crafting tasty doro wat, beef tibs, and stretchy injera bread that can be used to pick up food during the meal or thrown at nearby plates of marinated chicken to signal interest. For dinner, chefs craft succulent entrees including yassa peanut stew and lamb alicha cutlets in stewed curry.
As a personal trainer for a big gym, Drew deVry grew disenchanted by the hundreds of dollars he was asking people to spend on training each month. He knew that the costs were prohibitive for so many people, and so he struck out on his own and opened Freedom Fitness.
With more than a decade of training experience and a certification from the American College of Sports Medicine to guide him, Drew developed hundreds of exercise routines for people of every ability level. When members walk in the door, he and his staff pick out a workout based on their goals and restrictive issues before helping them get acclimated to the equipment. Routines make use of equipment such as free weights, cable machines, and a full lineup of cardio equipment, including the gym’s treadmills, elliptical machines, recumbent bikes, and StairMasters.
In addition to penning a plentitude of workout plans over the years, Drew—a certified nutritionist—has also authored a variety of nutrition plans. He and his staff pick one to suit each member, usually starting off aggressively to trigger an encouraging round of fat loss, then tapering into a sustainable plan for lifelong health. He eschews reliance on supplements in favor of tapping into the nutrition in everyday foods, hoping to inspire a "love affair" with fruits and vegetables that makes visits to the produce section exciting.
For more than 60 years, Elephant Car Wash has resided on the cutting edge of car-wash technology. Archie, Dean, and Eldon Anderson founded the car wash in 1951 when they invented a hands-free machine that could clean cars and never be penalized in soccer. Thirty years later, they sold their shops to Bob Haney, who replaced the car-wash tunnels' plastic bristles with hybrid-blend cloths and high-pressure water nozzles. Nowadays, Elephant Car Wash features computer-operated tunnels that can read pH levels of dirt and—at certain locations—touchless car-wash tunnels that use high-powered water jets and potent detergents only.
Rotating above all of this technological progress is the car wash's signature pink elephant, which doubles as a polestar for drivers who need their vehicles washed, waxed, vacuumed, or shampooed. The trained staff waits outside the full-service car wash with towels and stages a slew of a la carte services including trunk vacuuming and leather conditioning. Elephant Car Wash works with the Puget Sound Car Wash Association and the Charity Car Wash Program, two organizations that strive to keep pollution out of waterways and inside the coffee mugs of Darth Vader.
At Bison Creek Pizza & Pub, the past meets the present in both food and d?cor. Located inside the historic Burien Theatre, the pizzeria serves its gourmet pies from a modern kitchen, but it pours mixed drinks from the theater's original saloon-like bar. A stage has replaced the screen, and free live shows blare music across the expansive room regularly. Bison Creek's menu exemplifies the same juxtaposition of tradition and change, boasting specialty pizzas that it's served since opening in 1975, now with modern twists such as gluten-free crusts, soy cheese, and invisible slices.
Customers can build their own pizza, but the pub is known for its gourmet options such as the 6th Gear?a pizza piled high with chicken, bacon, and artichoke hearts simmering garlic cream sauce with onions and garlic. The menu has expanded as well. Grinder sandwiches filled with tender pulled pork or heaps of salami, bacon, and pepperoni come with a pile of fries, and the kitchen produces pasta dinners with homemade sauces such marinara, alfredo, or pesto cream.
With 25 years of professional practice, board-certified nurse practitioner Margaret L. Larson leads the team Larson Medical Aesthetics in performing cosmetic procedures in a medically sound environment. Margaret and her medical aesthetic staff are experts in facial aesthetics. Margaret is the national top injector of BellaFill (formally known as Artefill) and was recently recognized with a BellaDiamond Award from Suneva Medical. She is an expert in advanced injection techniques, using Botox and dermal fillers to fully restore volume loss in the face and hands, providing a liquid lift and collagen stimulation. Temporary fillers include Juvederm, Voluma and Radiesse. The longest lasting filler is BellaFill (Artefill). The medical aesthetic staff use the Alma Lasers and medical grade chemical acid peels to correct skin defects caused by sun damage, acne and aging.
Forget lengthy lists of hard-to-pronounce preservatives?each batch of Empire Ice Cream starts with a base that contains just four ingredients: eggs, evaporated cane juice, and cream and milk from Fresh Breeze Organic Dairy. From there, the ice cream makers simply fold in extra ingredients to make various flavors, relying on local providers like Hayton Farms, who supply the berries for the shop's raspberry and strawberry ice creams, or Stumptown Coffee, who delivers the ground espresso beans for Empire's coffee-flavored ice cream. There's even a unique bacon-flavored ice cream made with real pieces of local, natural bacon, as well as a s'mores ice cream loaded with house-made marshmallows and real vine-ripened graham crackers. Brownies and cinnamon rolls from Eat Local are also available in the shop, and sometimes make their way into decadent sundaes.