If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
Friends Tanya DeSilva and Mala Rajapakse found they shared such a passion for cooking the savory flavors of their familiar Sri Lankan cuisine that they developed it into a business. Once the inspiration from Chefs Suranga Pradeep Kumanra and Vincent Dias was added, both Sigiri locations in New York and New Jersey bloomed. Each one showcases traditional dishes from the owners’ homeland woven with culinary elements from India, Portugal, the Netherlands, and Malaysia—all countries with a colonial history on the island nation. As the restaurants have taken off, they’ve helped instill in their communities the same love for the spicy, belly-warming food that originally brought Tanya and Mala together. The result of all those efforts is a diverse menu that incorporates traditional rice dishes, spicy curries, and specialties such as banana leaves stuffed with chicken, egg, and plantains. But perhaps the most popular dish at Sigiri is the kotthu roti, in which doughy pancakes and vegetables are stir-fried together. At the New York location, diners climb up a steel staircase to a “narrow dining room painted in red and yellow ochre tones and decorated with straw basket lamp covers and ceramic candle holders,” as described by NYC.com. In that intimate space, they also sip Sri Lankan fruit cordials in flavors such as passion fruit, mango, or ginger and finish their meals with desserts of caramel flan.
Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
Diners recline on the aged-black-leather chairs at Christie's Steakhouse, sipping martinis as they watch as they watch international travelers drift in and out of the Crowne Plaza hotel. Servers emerge from the kitchen, nimbly juggling plates of Black Angus steaks, fresh seafood dishes, and artisanal pizzas. They set plates down on linen-clad tabletops, their faces illuminated in the glow of soft hanging lights and five glimmering widescreen TVs.
Since 1967, the Mandreucci Family has lured in diners with the scent of bubbly margherita pizzas, sopressata sandwiches on semolina bread, and chicken, sausage, and shrimp mingling with rich sauces on plates of pasta. Tan brick and colorful murals of wholesome Italian ingredients surround families and couples as they twirl linguini around their fork tines or munch on slices of vodka-penne pizza, a specialty pizza topped with vodka sauce and diced ham. During catered events, guests can avoid eye contact with an old lab partner by preoccupying themselves with fresh fruits, antipasti, penne pomodoro, lasagna, and veal.
Philly Soft Pretzel Factory's bakers juggle snakes of dough, artfully twisting them into the familiar shape of pretzels. They sprinkle hearty crystals of salt over the trays, then stick their fresh-made snacks into the oven. As soon as the pretzel dough turns golden brown, the bakers retrieve their warm and soft creations and serve them alongside savory dips of mustard or cheese. In addition to traditional pretzels, the factory's pretzel dough surrounds all sorts of stuffings, from grilled hot dogs to all the ingredients of a classic philly cheesesteak.