Mikado Bistro's foodsmiths craft flaming wokfuls of favorite Chinese and Japanese dishes, along with plating delicate slices of fresh sushi. Diners can kick off consumption with the hearty crunch of fried wontons ($3.95), and edamame's ($2.95) boiled soybeans spring from their ancestral pods into waiting mouths. Chopsticks peck like foraging antique hunters at signature sushi rolls, such as the Golden Phoenix, a pile of slender disks of unagi, cucumber, crab, tuna, and avocado ($14.95) traditionally served as still-flaming ashes. Patrons can dive into two-item bento boxes ($11.95) filled with such goodies as vegetable tempura, chicken teriyaki, or sushi rolls, or scoop up helpings of succulent mu shu pork ($6.95) with chewy pancakes.
Loard’s Ice Cream beguiles ice cream connoisseurs with more than 40 flavors of cold culinary comfort. Experience the tastes of fall without sautéing leaf piles by slurping up regular-sized scoops of pumpkin or maple-walnut ice cream crafted with cream from local suppliers ($2.50 each). Popular concoctions such as cookie-dough, bubble-gum, and ube-taro-root ice cream color tongues’ opinions on nothing-but-dessert diets, swaying them to beg for milkshakes for breakfast ($3.85), double scoops for lunch ($3.85), and kids’-sized scoops for post-cardio workouts ($1.90). The punch cards unlock further treasures of Loard’s loaded menu, including ice-cream-free italian sodas, shaved ices, and freshly made cookies.
Al Courchesne, affectionately known as "Farmer Al," planted his first peach orchard in 1976. In the years that followed, he learned the best ways to grow all sorts of other foods too, including apples, plums, and most anything else that can sprout in Californian soil. Eventually, Al started Frog Hollow Farm, producing steady harvests for more than 20 years as a certified organic farmer with a focus on sustainable practices.
Frog Hollow's success likely lies in Al's fine-tuned growing process. As harvest nears, Al and his staff purposely underwater the trees. They also leave every piece of fruit on the branch until it's completely ripened. The process results in a heavily concentrated flavor, which has garnered much attention from national publications, including the New York Times, Better Homes and Gardens, O Magazine, and Cooking Light Magazine.
Farmer Al keeps all 133 acres of his farm in constant operation. Therefore, the farm is generally closed off to the public except for occasional special events. Locals, however, have plenty of opportunities to taste the seasonal harvests without secretly stowing away inside incoming shipments of fertilizer. They can buy the fruit at Frog Hollow Farm Market inside of the Ferry Building or get it shipped directly to their home via the farm’s delivery program. Otherwise, they can head to the farm kitchen, where chef Becky Courchesne uses it in turnovers, cookies, and other goods. The farm also sends blemished, but useable produce to their Community Supported Agriculture Program.
The vast dimensions of Grazie! Grille’s interior are matched by its sizeable menu of American and internationally inspired dishes. Amid the lofty ceilings and a roaring, stone fireplace, plates of steaming pasta emerge from the kitchen, while next door in the dining room, groups share meals or rousing games of telephone in cozy booths. Grazie! Grille also strives to play a part in its community by promoting charities, local events, and fundraisers.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
The Smiths don't have a family tree. Instead, their legacy stretches back through a long vine, all the way to the heirloom tomato farmers of Spain. In the 1970s, Janice, Ken, Bill, and Shirley Smith opened Smith Family Farm to carry on that legacy. Their staff has since grown to include cousins, other relatives, and family friends, all of whom lend a hand in growing the farm's seasonal produce. The literal fruits of their labor arrive at The Smith Family Farm Fruit Stand, which showcases a rotating selection of fresh basil, strawberries, peppers (both hot and sweet), and various other fruits and veggies.
The farm itself also welcomes visitors. Throughout the growing season, its gardens invite families to pick their own fresh fruits and vegetables, including plums, apricots, and squash. The farmers themselves double as educators, and their spring tours for elementary and preschool-aged children lift the curtain on farm life?which, of course, includes opportunities to dance along to bluegrass music.