The roaming chefs of Divine Dinners provide a trifecta of services to feed their clients. All they need is a kitchen. Cooks whip up meals while functioning as personal chefs or teach clients, their partners, or their friends how to cook. They also host hands-on cooking classes at private homes or onsite at Divine Dinner's decked-out kitchen. Additionally, they offer catering services, handling all aspects of feeding large groups during special events.
Stockyard Grill slings home-style eats that remind loyal habitués of their mothers’ and grandmothers' signature dishes. Fuel up for strongman competitions with dishes from a menu of tenderly cooked protein, featuring a different meat or fish entree and three side-dish sidekicks each day ($7.35 plus tax, including a beverage). Mondays celebrate hamburgers or chicken-fried chicken, which comes with mashed potatoes, black-eyed peas, collards, creamed corn, and a home-style dessert that will make diners forget all about their childhood Gushers snacks. Salads are also available for leafy breaks between meaty revels ($3.55–$6.95). For escaped Monopoly jailbirds in need of quick service, orders may be phoned in ahead of time.
In 2011, single mother Ms. James juggled a job, college coursework, and an internship, which left scant funds to spare. But she didn't want her son to miss out on the extracurricular activities offered to his peers. That's why she founded Innovative Arts, Inc., where students from all walks of life can explore everything from Spanish to French to martial arts to science to cooking.
For more than 25 years, Chef Bob has relied on real butter, milled cake flour, and farm-fresh milk and eggs to craft each of his made-from-scratch cakes. Though baking for confectioneries and coffee shops remains his passion, Chef Bob also flexes his culinary muscles by catering special events. He once cooked a southern-style meal for more than 6,000 guests at the US Naval Academy, through which he earned a private visit to the White House and a chance to inspect its fabled collection of Grover Cleveland–shaped eggplants.
Chef Bob also regularly shares cooking tips as a guest on WBRC Fox 6, and enlivens functions with custom cakes and ice sculptures. In addition, his cooking classes and demonstrations embolden students to try their hand at kitchen fundamentals or elaborate Ginzu-knife juggling routines. Though he loves sharing his expertly made sweets, he remains committed to promoting balanced diets with his portion-controlled Fit2Eat program.
Staff Size: 2?10 people
Pro Tip: We serve food, not food products.
The Catering Brigade, accredited by the American Culinary Federation, comprises professional cooks and chefs, each of whom hails from a unique culinary background. Led by Chef Doc, a Le Cordon Bleu College of Culinary Arts graduate who started his first catering business at 16, the staff practices the mantra, "If we can't pronounce we, we don't use it." Thus, their dishes?be they for weddings, corporate events, or romantic dinners at home?are created without chemicals, additives, or Supercalifragilisticexpialidocious.
ABC Bartending School invites budding cocktail chemists to gain hands-on experience, mixing, stirring, and shaking under the tutelage of seasoned industry experts. During the four-hour mixology workshop, guests learn the basics of alcoholic alchemy, blending liquors and mixers into sippable sensations. Workshops are divided into five sections, training amateur aperitif-crafters in the science of mixing, the components of liquors, equipment and bar setup, and how to pick the freshest garnishes from behind-the-bar garnish trees. All course completers enjoy access to a Cheers dimension that currently, due to spatial fluctuations, contains only Cliff Clavins.