Some things are just too good to keep quiet. So after Marsha’s Specialty Desserts & Tierney’s Catering started crafting mouthwatering meals and desserts for friends' and family’s special occasions, they couldn’t just keep it to themselves. Thirteen years later, the family-owned operation now offers anyone the chance to taste their hearty dishes such as sweet-and-sour meatballs, spaghetti pie, california pinwheels, and pulled-pork sandwiches. The team can help feed any size party, working with clients to create a curated menu for the buffet or easy-to-handle boxed lunches for tours of the world’s ricketiest wooden bridge.
Alongside their full meals, the staff’s bakers have gained acclaim for their sculpted cakes and premium cupcakes. They offer custom creations for weddings and birthdays, but they also bake up simple circle cakes and cupcakes in flavors such as pumpkin pie, jelly donut, and root-beer cream float. Their bakers can mold the treats into fun shapes, or add in a dollop of filling to add a surprise to every bite.
N'awlins Creole Café is authentic to the cuisine and culture of the Big Easy, right down to the zydeco band living inside the soda machine. The restaurant ships in all its seafood from New Orleans, giving customers the freshest catches from the baitsmiths of the bayou. Menu items include several 6-inch po' boy sandwiches, including the classic shrimp po' boy ($8) and an alligator sausage variety, as well as traditional Crescent City jambalaya ($8.50) with chicken and hot, smoked sausage. Seafood plates (with one side, French bread, and house or potato salad) include a dozen fried shrimp or oysters ($12), and a seafood platter ($14) contains the tasty troika of shrimp, oysters, and catfish. Indecisive fleur-de-lis fanatics can opt for N'awlins Creole Café's sampler platter ($12), featuring jambalaya, red beans, rice, and the choice between gumbo with crawfish or shrimp étouffée.
Perched above LA Café’s bar, the polished chrome on a quartet of motorcycles reflects the light of electric blue neon into the dining room below. There’s a timelessness to the scene, which simultaneously evokes thoughts of a 50's diner, homestyle comfort, and James Dean’s rebellious charisma. But don’t get swept away by nostalgia, as the food served in this classic American atmosphere is worldly and modern—the dinner menu features baked brie and Mediterranean style penne pasta right alongside a 12-ounce center-cut new york strip steak. An array of wines join domestic and imported beers and specialty cocktails to tackle the task of ensuring that every bit of hearty fare get washed down properly. LA Café stays active in the community by occasionally organizing special events, such as summertime motorcycle rides.
Standing in a smoky kitchen, with fine particles of coffee chaff drifting through the air, Darrin knew he had found his calling. It all began with a book, in which Starbucks chief Howard Schultz describes his first taste of freshly roasted coffee. For Darrin, it was as an epiphany: he had to give coffee roasting a shot. And so, standing in his kitchen with whisk in hand, he roasted the first of many batches of coffee.
Fast forward to today, and Darrin's motto is simple: to roast the best coffee possible. At Darrin's Coffee Co., he roasts a handful of different coffees as often as James Bond hires a new martini maker: weekly. Darrin then sells the resulting blends in 6- or 12-ounce bags. Brewed varieties include dark espresso, creamy lattes, and the grasshopper—a blend of green coffee, chocolate, and vanilla.
After graduating from England's Southampton University, Jacqueline Bols began her culinary career in the French and Italian rivieras, serving her creations on private yachts in Cannes, Monaco, and Saint-Tropez. Later, she catered American events, earning the Charles Heidsieck Award for Culinary Excellence and serving her feasts to such famed diners as Oprah Winfrey, Sean Connery, Tommy Hilfiger, and Kevin Costner.
In 2001, Jacqueline opened Jacquie’s Café & Gourmet Catering, drawing on modern French cuisine and local and organic ingredients to craft in-house breakfasts and lunches as well as catered meals. In quarters ornamented with photographs and oil paintings, guests can dine on handcrafted yogurt parfaits, homemade soups, or smoked turkey, brie, and apple sandwiches. The catering arm of the outfit fashions hors d'oeuvres, à la carte items, and boxed lunches for private events, as well as corporate breakfast and lunch dishes, which distract employees from the daily grind of prank faxing competitor companies.
In an interior that blends the aura of a club with that of a good friend?s living room, minimalist geometric paintings reminiscent of Rothko?s work hang alongside classical portraiture on the walls. Beneath the swaths of color, patrons direct their own tasting experiences with self-serve Enomatic machines, which draw from dozens of bottles to dispense servings of 1?6 ounces of red or white wines. More than 30 domestic and international wines star on the wine list, from sweet rieslings to cabernet sauvignons to the deep red of a rebellious bull?s Camaro. Sharable plates, including baked brie with apricot compote and flatbreads topped with steak and Stilton blue cheese, fuel conversation.