In creating Gourmet On The Go, Chef Gail Doxie wanted to fuse her culinary degree with her 13 years of experience as a personal trainer. In doing so, her aim was to help her clients transition into healthier eating habits while still enjoying flavorful and delicious meals. Today, she offers personal-chef services such as preparing one-off meals that feed 6 and assembling appetizers for 25-person cocktail parties. Her creations include spicy sesame-ginger chicken wings, seared tuna with roasted radishes, and chicken soup with basil dumplings.
Saluda's Restaurant celebrates many histories. Its solid mahogany bar was part of Philadelphia's Blakely Hotel in the late 1800s, its walls sport vintage European posters advertising festive drinks, and its menu pays homage to timeless Southern staples, from shrimp and grits to artfully grilled rib eyes. Perhaps the greatest nod to the past is the building itself, which was constructed after World War I as a VFW officers club. There, veterans would gather to carouse and reminisce, fostering a convivial tradition that Saluda's has since restored and nurtured.
Executive chef Blake Fairies fuels the animated atmosphere with dishes whose down-home roots benefit from French and Italian influences. His prime concern is freshness—in an interview with Undefined magazine, he revealed how his fish du jour is often prepped the day after his friend Mark, a member of Abundant Seafood in Charleston, lures it onto his boat with promises of a free tropical time share. Like much of the kitchen's produce, chef Blake’s flash-fried green tomatoes come from local farms, and his entrees incorporate seasonal ingredients to complement ones imported from across the world. The results are plates that blend classic taste with inventive zest: steaks in black-truffle butter, helpings of handmade pasta, and pork chops brined in sweet tea. At the bar, guests can peruse more than 300 wines as well as cocktails and small-batch bourbon.
There are people who love cooking from scratch and people who shudder at the thought of assembling a turkey club sandwich. Rosewood Market and Deli caters to both. Aisles of grocery items help list-makers check off boxes for gluten-free food, pasture-raised meats and eggs, and local raw milks. The produce section harvests organic choices from local farms, and the cheese case displays sticks and slices from around the region and the globe. In the deli, soups, salads, desserts, baked goods, and other items satisfy tastes from vegan to carnivore. Quick meals in the grab-n-go case include sandwiches and salads that can be topped with homemade dressings and spreads, such as tamari gravy dill vinaigrette and a spicy chipotle spread.
Rosewood Market and Deli has matured from its beginnings as the Basil Pot restaurant in 1973. It’s grown while adhering to the idea that “people can take an active, hands-on approach to their own wellness through delicious food,” as it proclaims on its website. A commitment to sustainability permeates the market, from its cardboard-recycling dumpster and reusable produce boxes to its compostable utensils and ability to accept biodegradable credit cards.
The chefs at Calypso Caribbean Grill prepare sandwiches, salads, and baskets filled with a medley of American and Caribbean flavors. Among their specialties are Reggae salad with spring mix, corn salsa, and jerk wonton strips, chicken finger sandwiches with sweet coco bread, and roti, or flatbreads, stuffed with jerk chicken, roasted tomatoes, and mozzarella. For a sweet finish, diners can nibble made-from-scratch cornbread hush puppies with cinnamon-honey butter or freshly baked cookies.
Le Peep, a breakfast and lunch cafe, opened its doors in Aspen, Colorado more than 45 years ago. Since then, it has established new locations in 13 states while upholding high standards for freshness and quality. The menu leans to the savory side, featuring meat-stuffed omelets, hollandaise-drenched benedicts, and burgers on brioche.
Rich mocha and cream colored hardwood floors underline the modern, elegantly appointed dining room at The Mamas And The Tapas. Large bright green, gray, and black tapestries surround guests as they dine on small plates such as mussels and Creole cakes. The kitchen also prepares larger entrees including smoked barbecue ribs.