Even as the sun begins to glint on the horizon, Suzanne Maxwell is hard at work in The Lovin' Oven Bakery, the Historic Towne Square shop in which she has whipped up old-fashioned cakes and baked treats for more than 30 years. She specializes in wedding and groom's gourmet cakes, of which rum, banana nut, and italian cream are a few of the more than 15 flavors. She bakes cookies throughout the day to ensure they stay as gooey and soft as a Jell-O pillow, and she can customize cookie orders of any size, shape, and design. Suzanne also lovingly preps pastries including brownies, cream horns, and éclairs, and prepares pies in flavors such as key lime and mincemeat.
The Lovin' Oven Bakery also serves lunch, featuring chicken salad atop all-butter croissants and paired with chicken 'n' dumplings or beans and corn bread. Suzanne also crafts special-order cakes for all occasions, such as birthdays, weddings, and baby-hedgehog adoptions.
For Chef Nita of OnTime Cafe, chicken and potatoes were staples on the table when she was growing up. Today, she and her staff sauté chicken with kalamata olives and parsley, or peppers and onions to craft tasty, organic, all-natural meals. They'll also lightly fry salmon croquettes or shape turkey sausage into meatballs. Everything is made to be vacuum sealed and delivered to customers, who then can heat up food that is quick and tasty. Entrees include side dishes such as cinnamon sweet potatoes and artichoke hearts. Even for catered meals, desserts are available, which families can use to bribe their imaginary friends into telling who broke Mom's favorite vase.
Light trips across the edge of a steel blade as fingertips guide the knife over a row of colorful vegetables. A sharp crunch follows each chop. Droplets of water fly from the neatly diced plants as a hand carefully transfers them from chopping board to mixing bowl. These hands belong to Chef Tonne, who, for almost a decade, has dreamed up an ever-evolving catering menu of international and American cuisine. Guests can put together a menu that complements their taste and event, from prix fixe party packages that assail diners with relentlessly delicious courses to ? la carte hot and cold appetizers, side dishes, entrees, and desserts for less formal occasions. Wedding guests can nibble on bacon-wrapped sea scallops during the cocktail hour and later dig in to a glazed-blueberry-chicken entree. Each catered event receives complimentary linens and china. Chef Tonne also handles the cooking duties for everyday meals. The company delivers dinners to doorsteps comprised of locally raised meat, wild-caught fish, fresh produce, and minimally processed ingredients.
Flames shoot skyward, then disappear into the ether. Soon they reappear, several feet from where they first emerged. They're not caused by invisible volcanoes or a dragon puffing out his birthday candles. Instead, they stem from saganaki, a cheese that's set ablaze tableside. This brandy-fueled display is just one of the rousing events at Stratos Greek Taverna. Here, cooks rub racks of lamb with fragrant oregano and slice gyro meat from a large rotisserie. Layers of spinach, feta, and phyllo dough form dramatic towers of spanakopita, one of the restaurant's many homemade dishes.
The food isn't the only source of excitement. Three nights a week, belly dancers teach guests to gyrate atop the eatery's tables and wooden dance floor. DJs fill the dining room with melodies on a regular basis. Guests can also explore a double-decker patio swathed in starlight and the sweet scent of honey-cinnamon baklava.
Eat the World's chefs draw inspiration from Tex-Mex, Cajun, and Italian culinary traditions, among others, to fill coolers with microwaveable meals and table-ready entrees and sides. They assemble roasts such as hams and turducken, fruit salads, and tamales featured by CBS DFW before carefully cooling each dish for maximum portability. Eat the World also brings its entrees to catered events, including birthday parties and mock-trial jury deliberations.
For four decades, the cocina at Herrera's Restaurant has conjured up tasty Mexican vittles for belly-based fiestas. Wrap your tongue around a duo of beef burritos ($9.49), which bundle chili con carne and cheese within a flour-tortilla blanket, or the cheese enchilada, which rooms with a pair of meat-free cheese-taco twins ($8.49). On a different plate, one beef taco serves as the dividing line between two quarreling beef enchiladas, and a buffer of rice and beans ensures neither beef enchilada can leave the plate without hugging the other ($9.49).