Vince’s Tasty Creations fuels festivities with platters of palatable appetizers, entrees, and custom baked goods. Vince's staff can meet with customers to devise menus that accommodate an event's theme, atmosphere, or expected number of hot-dog-eating champions in attendance. Since robotic caterers are no longer legal, Vince's furnishes a professional human staff to assist with serving and carving stations. Delectable deli sandwiches accompany gourmet entrees of eggplant parmesan and honey-citrus baked ham to create an enticing midday function. For breakfast gatherings, a hot buffet of eggs, bacon, and home-fried potato helps daybreak diners awaken. Specialty red velvet, peanut-butter, and double-chocolate cupcakes emerge from ovens within 24 hours of their scheduled pickup time. The pastry professionals can also decorate wedding cakes with messages, personalized drawings, or fondant sculptures of couples' favorite love boats.
Ice cream cools hot mouths, gives spoons a purpose, and turns into soup, so it's both a dessert and second course. Try one of Baskin-Robbins's ice cream cakes—including flavors such as fudge crunch, Oreo Cookie, Reese's Peanut Butter Cup, and brownie a la mode—or indulge in soft serve, ice cream, sundaes, and more. For other sweet treats, go with doughnuts, which are renowned for being a superior form of bread; standout flavors include blueberry cake, Bavarian creme, Boston creme, glazed cake, jelly filled, French cruller, apple crumb, and more. If you prefer non-sweet food, bite into a bagel or one of the oven-toasted flatbread sandwiches that come in flavors such as chicken parmesan, ham and swiss, and turkey, bacon and cheddar.
After more than 20 years of delighting family and friends with her decorated cakes, owner and head cake designer Sharon White decided to turn her love of all things sweet into a full-time cake-design business. Following the success of her 1950s-inspired shop, Nostalgia Cupcakes, Sharon was ready to test her sugar-sculpting skills on more opulent sweets, and so she left the retro-theme desserts in the past and forged a more sophisticated future with a custom couture-cake boutique, The Cake Courtesan. After just one year in business, the shop had already earned a spot on the 2012 Platinum List from luxury wedding source Grace Ormonde thanks in part to the detail of Sharon's designs, which have been known to include everything from giant handmade sugar flowers to frosting-based lacework. Her boutique crafts its gourmet treats in fresh, limited amounts every day, offering a long list of rotating flavors as well as daily favorites that prefer to sit still.
Every day, Rita's serves up fresh, fruitified Italian ice ($2.39 for a regular) in more than 30 flavors, with sugar-free, fat-free, cholesterol-free, and trans-fat-free ices available. Achieve Ty Cobb–like levels of coolness with the Georgia peach ice, get caught in the rain of the refreshing piña colada, or visit the Sunshine State without leaving the comforts of your bomb shelter with the Florida orange. Other flavors include strawberry, root beer, Swedish Fish, chocolate chocolate chip, vanilla, key lime, the unearthly RitaBerrious (formerly Mystery Ice), and even a Peeps flavor. All ices are served within 36 hours of mixing, ensuring that Rita's customers are getting drinks as pure as the driven Technicolor snow.
Adam Greenberg refers to himself as “the world's pickiest eater,” which may explain Bagels 'n Grinds’ distinctive take on the celebrated baked good. Greenberg’s self-professed culinary perfectionism led him to create a secret 10-step bagel recipe that involves a colossal water-purification system, visible to patrons through a glass wall. With scientific precision and occasional mad-scientist cackles, the newly opened shop's staffers create 16 types of bagels that manage the tricky balance of crisp surfaces and soft insides.
Patrons can smear their bagels with low-fat, housemade cream cheeses infused with ingredients such as strawberries or lox, or opt for one of the café’s other creations, such as Bagnini sandwiches topped with piles of meat or marinated portobello mushrooms. Water from the café's purification system also goes into free-trade organic coffees and three different iced-coffee brews. Custom salads incorporate gourmet ingredients such as hormone-free chicken, candied walnuts, or toasted-parmesan crisps, while six distinctive soups are served in cups or bagel bowls. Non-edible amenities inside the new shop include free Internet access, a semi-private conference area, an 18-foot coffee bar, outdoor patio, and flat-screen TVs.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spades to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spades to create delicious pointillist art against the freezer wall.