Story, art, and luxury paper combine to make Oubly.com's stationery make every message extra thoughtful. A team of designers crafts invitations and cards for all occasions, from whimsical watercolor martinis inviting guests to a cocktail party to typographic notes that celebrate birthdays, graduations, and new babies with bold, colorful print. The huge selection of elegant paper goods also extends to business materials such as personalized lunch-spot raffle entries. While staying focused on high-quality, attractive packaging and multiple luxury paper options, Oubly.com is also mindful of its community, using only environmentally friendly materials and supporting nonprofit organizations by offering free printing.
All About Yarn owner Pilar learned to knit and crochet from her grandmother at the age of 5. She learned at first by watching, and then by imitating, and eventually, she was skilled enough to make her own patterns. When Pilar later immigrated to the United States with her husband, tasks such as learning English, working, and raising her family filled her time. Now that her children are grown, though, she spends her time doing what she most enjoys: knitting, crocheting, and sharing her skills with others. She conducts lessons with patience and care, and she also stocks a wide variety of yarns and instructional books.
Purchases made at most TNT Fireworks locations benefit partner non-profit organizations, strengthening programs in local communities. The company also has a commitment to both safety and customer satisfaction. Many of TNT's higher-charged products include a Glo-Fuze, which guides revelers safely to the fuse in poorly lit conditions, and a No Dud Guarantee ensures that non-functional fireworks can be refunded with ease.
Juicy tidbits of chocolate-dunked fruit arrive on the doorsteps of family and friends, done up in colorful bouquets and candy boxes by the skilled fruit arrangers at Edible Arrangements' more than 1,100 franchises worldwide. The company's in-house chocolatiers drizzle albion strawberries and daisy pineapples in a trio of chocolate flavors. Once properly chocolated, the workers organize the preservative-free sweets into lush arrangements that resemble flowers in bloom. Customers can choose to plop their bouquets in a variety of vessels, including vases, mugs, and sports- or holiday-themed containers that add a personal touch to the edible gifts. Alternatively, customers can opt to adorn gifts with the cheery, red lids of candy boxes, nestling 12 chocolate-dipped morsels inside to build anticipation and determine if loved ones have x-ray vision as they guess whether fruit will come dusted in shredded coconut or drizzled in white chocolate.
The Parlour stocks its chic, exposed-brick bistro space with a Bacchanalian bounty of elegant, hand-selected wines. Its impressive by-the-bottle list boasts more than 200 wines from around the globe, categorized by type and country of origin. If this leviathan list seems too daunting, wizened staff members are on hand to make masterful suggestions. The shorter by-the-glass list streamlines the assortment down to approximately 30 wines, ports, and imported beers (starting at $6) to team up with The Parlour's seasonal menu, like Tom and Jerry when they fight that pesky bulldog, Spike.
After a course at Village Kitchen, accomplished chefs will inch closer to pro status, while those who've chopped more fingers than potatoes will have their clumsiness exorcised thanks to patient instruction from Village's enlightened gurus of all things edible. Classes are held every Saturday at 10:30 a.m. (the classes are also offered one Wednesday a month at 6 p.m.), while the theme varies from week to week. On April 10, learn to master the pressure cooker to easily turn out incredible delights like coq au vin with button mushrooms, or discover the joys of the spring harvest on April 24 with a complete tutorial in a four-course seasonal feast with salmon medallions, baked gnocchi, and cherry-chocolate gelato. On May 8, harness the subtle power of Indian spices to create tandoori shrimp, curried salmon with cinnamon rice and golden raisins, and warm rice pudding; or craft the perfect wine appetizers (you'll make five), like scallop ceviche with melon and red-onion asparagus quesadillas, on May 22. You'll eat everything you make and get a beverage, so no one escapes hungry. Classes are limited to 18 people, so when you find the apple class of your human eye, call to schedule before it fills up.