Blog at Ten Pin Alley

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March Burger Madness

Posted on: February 28, 2014

Hey food lovers! We will be launching a new menu in April! New appetizers, seasonal specials, sandwiches, burgers and more…but more on that later.  The big news today is that we’re giving you the opportunity to help vote which gourmet burgers make the cut with our March Burger Madness!

We’ve created 8 new burgers to vote throughout the month of March. All burgers are hand-pattied and cooked to order, come with fries, a pickle and only $8.50 each all month.

How it works:

Each week the burgers that receive the least amount of votes are removed and the bracket narrows until “the best tasting burger at Ten Pin Alley” is crowned the winner and noted as such in the new menu. Voting slips are at the front desk and simply vote for the ones you like.

The Burgers:

#1: Big Kahuna Burger: Smothered with teriyaki sauce and topped with pineapple and greens.

#2: The Stranger: Sweet chili BBQ sauce, Cheddar cheese, bacon and homemade onion rings.

#3: Deli Burger: Topped with home-prepped pastrami, Swiss cheese and whole grain mustard dressing.

#4: The Gas Man Burger: Pepper jack cheese, fresh jalapenos, sriracha mayo and spicy micro-greens.

#5: Morning Apple-Wood Burger: Topped with a fried egg, American cheese, smoked apple bacon, lettuce and tomato.

#6: Wild Bill Burger: Smothered with buffalo sauce and blue cheese.

#7: Bloody Mary Burger: Pepper jack cheese, Bloody Mary ketchup and spicy micro-greens.

#8: Spicy Mustard Burger: Spicy mustard sauce, pickled red onion, tomato and spicy micro-greens.

Check out the bracket here.

BONUS: TRY EVERY BURGER AND RECEIVE A VOUCHER FOR 2 FREE HOURS OF BOWLING!! Pick up a card with each burger listed and we’ll check off each one as you try them. If you can try every burger by the end of March you’ll receive a voucher for free 2 free hours of bowling. So don’t worry, even if a burger is eliminated from the bracket, you can still try it!

Y’all need to try Pimento Cheese

Posted on: November 13, 2013

Plenty of things are considered uniquely “southern”. A Southern belle for example; or a more southern way of life. Southern accents, and of course, southern comfort food.

One of these uniquely southern dishes is a main feature this month here at Ten Pin Alley – Pimento Cheese. Affectionately referred to as the “caviar of the south”, pimento cheese is actually a fairly simple dish. A blend of mayo, sharp cheddar cheese and pimento peppers is all you really need, however like chocolate chip cookies whose basic ingredients remain the same – it’s what you do to the recipe that makes it unique.

Many of us northerners aren’t familiar with the dish, however lovers of pimento cheese will be sure to tell you it won’t take much to convert you to a fan if you’re willing to take a chance. So, just what is a pimento and what do you do with it?

A pimento is a pepper, one of the least spicy peppers available. They’re red, sweet and simply mixed with a variety of items (always including the sharp cheddar and mayo) to create the dip. The mix can be used as a spread on crackers, scooped out with tortilla chips or as a sandwich spread. In fact, the pimento cheese sandwich is a signature, if not the unofficial sandwich of the Master’s Golf Tournament in Augusta, GA. However this year there was a little drama regarding the famous sandwich. Apparently the company that has been supplying the sandwich for the past 10 years is no longer responsible and this year’s new supplier’s recipe isn’t as good. More details on that earth shattering problem here.

Our pimento cheese mix is made with sharp Cheddar, mayo, cream cheese, Pimentos and a few other odds and ends so that it’s unique to us. It’s available as a dip and served with pita bread or served on toasted white bread with a side of potato chips. Both are only $4.50, so if you haven’t tried pimento cheese yet, now is your chance to expand your pallet and awaken a little of that southern we have in each of us. We’ll see y’all soon!

Outdoor Summer Movie Series

Posted on: June 26, 2013

Just announced! An event so big, your family will be canceling their beach trips to attend. Alright, maybe it’s not that epic, but we proudly present our 2013 ‘Outdoor Summer Movie Series’ and it’s coming to a grassy area near you!

The first “outdoor” summer movie series for Hilliard kicks off Saturday, July 20 with a screening of Disney/Pixar’s The Incredibles. On August 10, Back to the Future and The Princess Bride on August 24.

Where? Each movie will be projected onto a large 16’ by 9’ screen on the grass beside the volleyball courts (it won’t be hard to miss). The movies will start at dusk, but you can stake out your spot as early as 6:30pm when the activities begin.

What activities? Well, grab some dinner with some grilled burgers ($5) and hot dogs ($4 for 2) with potato chips beginning at 6:30pm, as well as specials on pizza ($10 large cheese) and buckets of Pepsi (5 for $10) throughout the evening. Oh, let’s not forget the adults…you’re welcome to enjoy an ice cold brew on these hot summer night as well! The volleyball courts and cornhole boards will also be available for open play before the movie. It’s a great night out for families and movie fans alike! NO OUTSIDE FOOD OR DRINK PERMITTED.

The best part? The movies are free! So pick your favorite flick, or check out all three, and plan on an evening of fun. Make sure to bring your own chairs and blankets as well as flashlights for navigating safely in the dark (it won’t be pitch black – there is some ambient light from the parking lot lights and surrounding businesses, but not enough to ruin your viewing pleasure). Even though these are outside, we ask that you don’t smoke and keep your conversations to a minimum so everyone around you can enjoy the movies.

The only thing we can’t guarantee is the weather. There are no rain dates as of yet. So cross your fingers, mark your calendars and be sure to join us for what is sure to be fun for the entire family.

2013 Summer Bowling Pass

Posted on: April 22, 2013

Hello bowlers, friends and fans! Ten Pin Alley’s popular summer bowling pass is back.

We’ve added a couple more options this year; gold and premium pass levels, providing extended bowling into the fall and access to our new Latenight: Laneside on Friday and Saturday nights. Please read carefully, and if you have any questions please let us know by calling 876-2475 or emailing info@tenpinalleyandspikes.com.

Below are details on each of the passes. When you click to purchase you will be taken to an order form where your name, email and zip code are required to continue. After hitting “submit” you are taken to our Google Checkout to purchase with a credit card. Please note that there may be technical issues if purchasing through mobile devises. Cards will be available for pick-up on May 1.

STANDARD PASS – $50
For those who’ve purchased the card in the past, this is what you’re used to. Benefits of the standard pass include:
• Up to 1 Hour on 1 Lane
• Up to 6 Pairs of Shoes
• Valid Once a Day from June 1 to August 31, 2013
• Begin purchase process for this pass HERE (Online ordering has been closed. If you’d like to purchase the pass, please stop in.)

GOLD PASS – $75
This is one of the new options. Our gold pass offers the same benefits as above but it valid through November 30, 2013.
• Up to 1 Hour on 1 Lane
• Up to 6 Pairs of Shoes
• Valid Once a Day from June 1 to NOVEMBER 30, 2013
• Begin purchase process for this pass HERE (Online ordering has been closed. If you’d like to purchase the pass, please stop in.)

The gold pass is good through the fall. Please note that in the fall we’ll have evening leagues during the week so the best time to be using the gold pass will be on the weekends or during the day. This is a great option for home school families.

PREMIUM PASS – $100
This one is more for adults, because in addition to receiving all the benefits included with the other passes, holders of the Premium Pass will also have access to our new late night bowling experience; Latenight: Laneside.
• Up to 1 Hour on 1 Lane
• Up to 6 Pairs of Shoes
• Valid Once a Day from June 1 to NOVEMBER 30, 2013
• Access to Latenight: Laneside:
o Friday and Saturday nights, 11pm-2am
o 3 Hours of Bowling
o Unlimited Shoes
o Latenight Menu and Drink Specials
o 21 & Over ONLY
• Begin purchase process for this pass HERE (Online ordering has been closed. If you’d like to purchase the pass, please stop in.)

Latenight: Laneside is a great for ladies nights, groups of friends, adult birthday parties and any other opportunity for adults who may want to get together and have a great time! Additional details on Latenight: Laneside can be found HERE. Normal price for a lane during this time is $50 (3 hours of bowling and unlimited shoes). That in itself is a heck of a deal! So for only $50 more on your pass you can take advantage of late night bowing every Friday and Saturday until November 30. If you love to bowl, this is for you.

Restrictions: Passes are good for walk-in bowling only. May not be used on reservations or for office parties or other special events which require advanced planning. May not be applied  to birthday party reservations.

There you have it folks. Three options for Ten Pin Alley’s Summer Bowling Pass for 2013. A little something for everyone. Please let us know if you have any questions! We’ll see you on the lanes this summer!

Irish Road Bowling

Posted on: March 7, 2013

Road bowling is only new to some of us. It’s actually been around since the 17th century and is played primarily in the counties Cork and Armagh in Ireland. However according to the Irish Road Bowling Association there are also leagues in Germany, The Netherlands and large followings in Canada, Boston, New York, West Virginia, and New Zealand.

The sport itself is easy to understand. Two people (teams) play, and the object of the game is to get your ball to the end of the course in as few throws as possible. The course, though, is a road, and the ball, or ‘bowl’ as they’re called, is made of 28 ounces of iron or steel and usually the size of a cue ball, although five times as heavy. Each team has one thrower and one ‘shower’ or someone who plants themselves in the most ideal spot in the road for the thrower. They act like a caddy in golf but with a higher chance of injury. They look for the best lines and angles and help avoid pot holes. Then, the throwing of the balls commence.

There is a line marked on the road with chalk from the previous throw called the ‘butt’ (no, really), and a player cannot cross this line while throwing their shot. The object is to throw it far, and keep it as close to the road as possible. It’s a mix of golf and bocce ball, with a pinch of softball depending on your throwing style.

Each course differs in length (usually 1 to 2 miles long) however since they use actual roads they must suspend play momentarily if vehicles need by. Matches don’t happen very often, so when they do there are huge crowds that follow play, and betting runs rampant.

In the US, Boston’s chapter of the sport seems to be the most active; with matches happening most weekends once the weather warms up. The US teams compete against each other to go to the All-Ireland Championships. Boston is usually the favorite, but recently West Virginia has bested them to make the trip overseas.
Now that you have some background on the game, here are some other terms for your enjoyment:

  • Break butt – when a thrower goes over the line when throwing.
  • Bullet – the bowl that is thrown
  • Kitter-paw – a left handed thrower
  • Sop – a tuft of grass that’s placed on the road where the bowl should hit first
  • Stylish bowler – someone with a particularly smooth, well-coordinated delivery
  • Bowl of odds – when a bowler has one fewer shot than their opponent. This is a good thing.

If you would like to see road bowling in action, check out this short video Kenny Mayne from ESPN did in 2011. It helps to visualize the unique sport, and Kenny has some entertaining commentary throughout as well.

By Rachel Heit

Sources:
The image at the top is of the painting “Road Bowling Ireland”, by Martin Driscoll, who paints images of everyday life in Ireland.
http://www.wbur.org/2010/04/13/road-bowling
http://en.wikipedia.org/wiki/Irish_road_bowling

Food Photography

Posted on: February 12, 2013

Here’s a scenario I’m sure most of us have gone through. You’re flipping through a cookbook looking for culinary inspiration, and happen upon a picture that makes your mouth water with all of its perfections. You get to work mashing, baking, spicing, and garnishing, and the end result doesn’t look anything like the picture. Chances are, unless you’re really bad at cooking, you’ve fallen victim to the expertise of a Food Stylist.

Food Stylists get paid to make food look as delicious as possible for pictures or film. Most have a background in food preparation as well as photography or design. They have to know how particular food items behave, but also have an eye for composition, lighting, and color. Their job includes making fresh food like produce and dairy look as fresh as it can, but it also means they can directly manipulate items like meat and baked goods so they get the exact visual they need.

Here at Ten Pin Alley, the process of taking pictures of our various menu items is pretty straight forward. Our chef makes it up the dish, we find good lighting, take the picture with an unassuming Sony Cybershot digital camera, edit a bit in Photoshop, and send it off to the printer. Then the staff has at the food like they haven’t eaten in days. The only manipulating we do is to rearrange some fries, or make sure the sauce isn’t dripping everywhere. But when you’re in charge of making sure food for a cookbook like Betty Crocker looks as perfect as possible, you go to greater lengths.

Their tools of the trade to achieve this perfection are what might surprise you. Say you’re taking pictures of a whole ham that’s sliced. You need it to look perfectly browned, moist, and hot. A Food Stylist will take a blowtorch to brown the surface of otherwise uncooked meat to just the hue they need. They can then coat it with a sauce if they like, and to make sure it looks piping hot, will soak cotton balls in water and microwave them. When placed behind the ham, it will give off convincing wisps of steam. Fish looking a bit dry? Stylists will use glycerin- a clear, thick liquid- and paint it on to give it a moist look. Ice cream has only minutes to look good for the camera, so mashed potatoes can be used in its place.

The end result is near perfection, and for most this comes off as pretty misleading. However, there are rules about manipulating the food, or using food in place of something else. If you’re selling say, a pie, you must work with the exact pie a customer would receive. There’s nothing that says you can’t brown the edges to just the right shade, and move the berries from a slice into just the right configuration. And because you’re selling the pie and not the ice cream people might put on it, the mashed potatoes stand in would be ok.

Fast food chains like McDonald’s and Burger King are notorious for the huge differences between the food that’s advertised and the food you receive in the restaurant. A man by the name of Dario D. has a blog entry from 2010 that showcases this exact difference. He went to various restaurants, bought an item or two, photographed them without retouching anything, and then did a side-by-side comparison. The results are somewhat shocking. Not only are the ads beyond unrealistic, but by his rough calculations, they wouldn’t even fit in the boxes the sandwiches are sold in. What’s craziest is that even though people know the pictures are exaggerated, fast food sales are still going strong. McDonald’s has even gone a step further and released a full video of how they manipulate their food during photography. It’s very interesting, and surprisingly honest, and is from their “Ask Us Anything” campaign.

If you’re an average consumer or home cook, don’t get discouraged. In light of all the high tech trickery Food Stylists use, you may think the perfect meal is out of reach. And maybe it is. But, at least you know the meal you make or end up buying will probably taste ten times better than the picture.

By Rachel Heit

Sources:

http://www.pixiq.com/article/food-photography-ethics
http://www.saucemagazine.com/a/198
http://www.pixiq.com/article/food-photo-tricks
http://www.alphaila.com/articles/failure/fast-food-false-advertising-vs-reality
https://www.youtube.com/watch?v=oSd0keSj2W8

Turkey Tips

Posted on: November 15, 2012

As many of you know, we have our own Chef here, and his name is Andy Shelley. He’s been cooking for a long time, and doing quite well at it. One of our appetizers was recently featured in Food Network Magazine so we think he knows what he’s doing. Well he’s decided to provide a few tips on cooking a Thanksgiving turkey. Enjoy!

Fall is here, which means it’s time to bust out the good China, Polish that silverware, and invite 50 plus people over to make a mess of your house (that’s what I will be doing anyway). The centerpiece of this festive occasion is usually the most taxing and difficult part. Of course I am talking about the turkey. Even though I am only 31 years of age, I am what one would consider a Thanksgiving dinner veteran. After all, I have spent at least 25 of those years apprenticing under some very well known (at least in my family) Grandmas, and Aunts. I have learned the proper way to whip Potatoes, de-can cranberry sauce, and of course make the best giblet gravy known to man, or as I refer to it, “my family’s shout out to Offal”. Yet as always, it always comes down to the turkey. Keeping the white meat moist is the most talked about issue when making Thanksgiving dinner. After years of study both amateur and professional, I have come up with a few tips to make your Turkey flavorful, moist and crowd pleasing. Feel free to use one or all of the ideas listed below. When using all three ideas on the same turkey, just be sure to do them in the order they appear.

1. Brine your Turkey- Brining is an excellent way to season the turkey, help to flavor it, and keep it juicy.

  • You want to use 5% salt brine. That would be 1 gallon of water to 6.7 oz of salt. Keep using that ratio until you reach the amount of brine you need. (The turkey should be completely covered in brine, so the amount you make is dependent on the size of your bird)
  • To make the Brine- Add the salt to the water, and heat the water until the salt is dissolved. Cool completely before use.
  • Feel free to add any aromatics, such as bay leaves, rosemary, mint, thyme, garlic, ECT.
  • Brine the bird for 8-10 hours.
  • Remove the turkey from the brine, pat dry, and roast the turkey using traditional methods.

2. Smoke your Turkey- White meat is typically a blank palate for you to create your portrait of flavor, and smoking lends well to this practice.

  • Make sure your turkey is completely thawed and dried with a towel.
  • Put the turkey in your smoker at 220 degrees F for approximately an hour and a half. I usually smoke with hickory, however, alder or apple woods would work nicely.
  • Remove the turkey from the smoker, and place in your oven, at 350 degrees F, and roast using traditional methods.
  • Some suggest leaving the turkey in your smoker for the entire cooking process; however, I find it can dry out the meat. You are only looking for another level of flavor, and you can achieve that flavor profile in about an hour and 30 minutes

3. Stuff your turkey, but not with Stuffing

  • Stuffing your turkey with stuffing, is now a days, considered a dangerous practice. It can be served before it reaches an internal temperature of 180 degrees, and that can lead to salmonella and other food borne illnesses. The best way is to bake your stuffing separately, and serve it alongside the bird. If you are cautious and wait until the internal temperature of your stuffing inside the bird, is at 180 degrees, you will have most likely over cooked your turkey.
  • The cavity of the bird is a fantastic vessel to transport flavor. This can be done by placing a variety of different herbs, and even garlic into the cavity, prior to roasting. Another great tip is to add a couple whole lemons, limes, oranges, or even a grapefruit, along with the herbs into the cavity. Just be sure to puncture the skin of the fruit with a fork, prior to adding in the cavity. As the bird gets hot in the oven, the juice from the citrus will steam out of the fruit and into the turkey from the inside, allowing the breast meat to remain moist, all while maintaining a crispy skin on the outside.

Lots of things come to mind when thinking about Thanksgiving; the most important being tradition, thankfulness, and family. Food however, is the catalyst that brings all of these things together. Enjoy your time with your family this season and let the food bring everyone together. But don’t let the food become too stressful that you can’t enjoy the other reasons as well.

All of us at Ten Pin Alley are extremely thankful for the support we get from all of our wonderful guests, so from all of us, to all of you, Happy Thanksgiving!

Disclaimer: These are only tips. We will not be responsible if your turkey dinner is ruined and your family hates you as a result of trying all or one of these. If you would like more specific instructions or ask questions, feel free to email Andy at Andrew@tenpinalleyandspikes.com.

Remember Remember the Fifth of November

Posted on: November 5, 2012

November 5th isn’t particularly special here in America (unless it’s your birthday or anniversary, of course), however on the other side of the pond, many in England will be celebrating tonight with bonfires and fireworks displays, for tonight is “Guy Fawkes Night” or “Bonfire Night”.

On this day in 1605, Guy Fawkes (pictured below) was arrested while standing guard over hundreds of pounds of gunpowder and whom (along with others), conspired to blow up the British Parliament in what was called the Gunpowder Plot.

After serving in the military and fighting during the Eighty Years War, the die-hard Catholic had begun planning and conspiring for a Catholic rebellion in England with the hopes of removing the Protestant King James.

In mid 1604, and with a bit of luck, the conspirators had gained access to a room close to Parliament with a storage room directly beneath the House of Lords. By the end of July over 20 barrels of gunpowder had been delivered to the room for use in the bombing and were kept hidden under firewood and coal.

As the deadline approached, the conspirators became concerned that some of their fellow Catholics would also be killed in the explosion who would have been present at Parliament’s opening that day. One such letter of warning made its way to King James, who then ordered a search of the cellars beneath Parliament early November 5th. Fawkes had been given the duty of lighting the fuse and had taken his post in the cellar the night before. However he emerged shortly after midnight and was quickly arrested.

Fawkes was taken to the Tower of London where he was tortured for days until confessing and giving up his accomplices. In January 1606 they were found guilty of high treason and sentenced to death by hanging, drawn and quartered. Not a quick death to be sure, victims were hung almost to the point of death, then brought down and emasculated, disemboweled, beheaded and quartered (chopped into four pieces), with the pieces then put on display in various parts of the country as a warning. However Fawkes avoided the worst of it by jumping from the gallows and breaking his neck before they could hang him.

Almost immediately citizens began celebrating the foiling of the plot and soon effigies of Fawkes were created and burned followed by fireworks. It continues to this day.

More recently Guy Fawkes and his plot were given a bit more of the popular culture treatment. In the 1980′s Alan Moore’s popular graphic novel “V for Vendetta” was published and became a huge comic hit. In it, a deformed vigilante wearing a Guy Fawkes-inspired mask attempts to destroy a totalitarian British government in the near-future. It was adapted into the film “V for Vendetta” in 2006 starring Natalie Portman and Hugo Weaving, as the titular character “V”. However unlike the plot in 1605, the film version found “V” inspiring the population and succeeding.

Remember remember the fifth of November
Gunpowder, treason and plot.
I see no reason why gunpowder, treason
should ever be forgot…

However, on a lighter note….also on this day in 1955, Dr. Emmett Brown slipped on his sink while hanging a clock. While unconscious he had a vision of the flux capacitor, a devise which he thought would make time travel possible. He was right.

Source: Wikipedia
Source: bonfirenight.net

“Shoes for Food” To Benefit the Mid-Ohio Foodbank

Posted on: September 14, 2012

Do yourself a favor when you get home tonight. Walk over to your cabinet or cupboard in the kitchen and open it. Take a look at what you have in there. Now imagine if you had to decide whether or not to pay your rent, mortgage or utilities…or buy that food.

According to the most recent survey done by the Mid-Ohio Foodbank, over 43% of their clients have had to choose between food and paying their rent or mortgage, while 57% had to choose between food and paying a utility.

Many of us are lucky enough to not have to face a decision like this, however over a quarter of a million individuals (including children and seniors) are dependent on services provided by the Mid-Ohio Foodbank, a figure that’s up 28% since 2006. More than 40,000 people receive food assistance each week from a food pantry, soup kitchen or shelter. And this is just Ohio folks, in case you hadn’t guessed.

The Mid-Ohio Foodbank began life as The Operation Feed Foodbank in April, 1980. Food distribution stats are as follows:

• 1980 distributed over 200,000 pounds of food
• 2005 distributed over 28 million pounds of food
• 2011 distributed over 40 million pounds of food

See a trend? Unfortunately it’s not one you can wear to school or decorate your home with. There are thousands in need every day and who rely on services like those provided by the Mid-Ohio Foodbank to feed themselves, their parents or their children.

So what’s the point of all this? Well, we thought we’d simply try something nice this fall. We have a lot of fans out there who may be in a position to help those who need it, but rather than ask for food and hope for the best, we wanted to give something in return.

You see, our summer bowling pass was a huge success this summer, selling close to 1000 passes; the majority of which were bought by families. We recently surveyed our summer pass holders, and many families feel bowling is simply too expensive nowadays, and our pass gave them a very fun and affordable option this summer. In fact, requests for a fall, winter or even year-round pass were suggested. While we can’t really do some of these, this offer is not only an effort to make bowling a little more affordable this fall, but an effort to help those who don’t even have the option of entertaining their families.

Bring in a canned food, non-perishable item, or something from their specific list below and receive a coupon for FREE SHOES or get FREE SHOES on the spot. If you think about it, you could simply go to the store and purchase 5 cans of something for probably not more than $6 (if you hit the sale right – gotta love the stock-up sales), then bring those in and get 5 coupons for free shoes (worth over $20). Coupons are valid until December 31. One coupon per item (regardless of value). There is no limit to the number of vouchers you can receive for donated items. Bring in 10 canned goods and get 10 vouchers, for example. You just need to use them all by the end of the year.

In order to get your coupon you must bring in one of the following items listed below. There are specific things they’re looking for as well as some restrictions (sorry, doomsday preppers – no self-canned items).

With Thanksgiving approaching, the following are helpful: canned green beans, pie filling, mushroom soup and cranberry sauce.

Otherwise, these are the items in MOST need: chili with beans, canned fruit (in juice or light syrup), tuna, canned veggies, canned meat, soup with vegetables and peanut butter.

But please note: They are not able to accept perishable, homemade, home-canned and outdated food, bulk packages weighing more than 5 pounds or food in glass containers.

We will be collecting items until the end of October, so you have over a month to drop off your item(s). We hope you can find a way to donate this fall. And be nice folks, don’t bring in mini-cans or stuff your dog wouldn’t eat. Pasta, rice and cereal are also permitted.

For more information on the Mid-Ohio Foodbank you can visit their website here. For details on non-perishable items, check out this list.

Source: Mid-Ohio Foodbank

2012 Unlimited Summer Bowling Pass

Posted on: April 5, 2012

SOLD OUT! The 2012 VIB Summer Bowling Card is no longer available!

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Purchase Options
• Follow link below (at the bottom of the page) to Google Check-Out page and pay via credit card. You may pick up your card beginning Monday, April 9.
• Stop in and pay in person at Ten Pin Alley (and get your card)
• Call in with a credit card. Phones may be busy, so please be patient.
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Now this is a great deal, but that’s not to say there aren’t “disclaimers”, or any small print involved. There is; if only to ensure you get the most out of your pass and avoid any confusion about what you get with the pass and how to use it. Here are the details:

What you get:

• Up to 1 hour of bowling on one lane and up to 6 pairs of shoes once a day.
• Valid June 1st to August 31st.

Disclaimer, restrictions and other important details:

• Non-transferable. Yes, grandma and grandpa may use it to bring in the grand kids in and/or the babysitter, but please do not pass it around the neighborhood. You will sign the card when initially picked up, and IDs may be checked when used. IDs will be checked when picking up your card initially.
• You must present your card at each visit (until we get to know you).
• Any additional time on the lane or shoes (above the six as part of the package) will be charged regular retail rate.
• Valid seven (7) days a week during regular business hours (yes, this includes “rock-n-bowl”)
• Families may use two cards for 2 hours of bowling back-to-back on the same lane.
• Not valid on reservations. Walk-ins only. You are welcome to call in advance to see how busy we are, and we do get busy during the day.
• Please note we host numerous corporate parties, special events and other “fun” leagues throughout the summer. You may check our calendar (found on our Facebook page) or call in advance to check on lane availability.
• Card may not be applied to birthday party packages or other special events and reservations.
• Please note that we will get busy from this. Purchasing a pass does not guarantee time on the lanes. We hate turning away friends, but remember we feature 16 lanes which fill up quick. You can use it 7 days a week so pick your time wisely and stop in.

To Purchase and Pick-Up:

Click on the link to our Google Check-Out to purchase your card. Your credit card will be charged and we will be notified of the purchase. We will not ship you the card, you’ll need to stop in and pick it up beginning Monday, April 9th. We will check IDs to verify the purchaser with the card holder. Please note that Google Check-Out requires us to send a “shipment” notice. Your card will not ship to you. This is simply a formality.

If you do not wish to purchase online, you may stop in the alley and purchase directly at the front desk. Your name, phone number and email address are required to purchase (so we can keep in touch with you!) and you can grab your card then.

You may also call in and purchase over the phone. Please be patient as we may receive a high number of calls.

When you pick up your card, an email address is required.

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Questions
If you have any questions, please email abeougher@tenpinalleyandspikes.com or call us at 614-876-2475.