Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
At Root of Happiness, named for the relaxing properties of the kava root, visitors unwind while sipping kava brew from petite bowls that resemble coconut shells. Baristas also fill shot glasses with potent, concentrated kava that they flavor with cane-sugar syrup, prepare pour-over coffee, and steep exotic teas. Polynesian artwork and hand-carved wooden sculptures lend the cafe the relaxed ambience of an island tiki bar.
“My plan is to own a bakery,” LaThomas Holmes says to a videographer, breaking into a smile as she recounts the compliments her pies and cakes have earned. Before LaThomas got to Plates Café and Catering, that dream was far from her reality. Like the other women at Plates, LaThomas is part of a 90-day program that teaches food-service skills to mothers experiencing homelessness, bringing them closer to self-sufficiency. The restaurant is run by St. John’s Shelter Program for Women and Children, which realized that its clients don’t just need housing—they need employable skills that will help them keep that housing. The shelter’s innovative response to this need, a training-oriented restaurant, has become a media-buzz magnet, earning televised praise from Good Day Sacramento and KVIE’s Rob on the Road and glowing printed words from the State Hornet and Sacramento Business Journal.
These profiles of Plates don’t just express admiration for the eatery’s mission; they also extol the deliciousness of its food. Though it prioritizes its social mission, Plates hasn’t neglected the art of crafting breakfasts and lunches from ingredients such as honey-roasted bacon, basil aioli, and pineapple chutney. Those desserts that bakery-destined LaThomas has perfected? They range from maple-pecan bread pudding to bittersweet chocolate Kahlua cake. The feasts arrive in a dining room that used to be a commissary for the US Army Depot, now redecorated in cheery shades of magenta and yellow. Plates doesn’t yet serve dinner in the dining room, but it does cater evening feasts, as well as earlier breakfasts, salad bars, and buffet lunches. Catered entrees rely on ingredients from local growers who engage in organic and sustainable practices, reflecting a commitment to the environment also seen in Plates’ biocompostable flatware, plates, and cups, which save diners the hassle of bringing their own pitchforks.
In many larger U.S. cities, it's not uncommon these days to spot an eatery selling boba or pearl tea?blends of tea, milk, fruit juice, and flavored syrups that buoy marble-size spheres of chewy tapioca. On the West Coast, at least, Tapioca Express is partly to thank for that trend. Wayne Lin founded the growing chain of drink and snack shops in 1999, starting with simple versions of the Taiwanese delicacy and then systematically designing and testing new flavors?such as coconut pineapple and vanilla cookie?in a state-of-the-art flavor collider.
Today, the menu tallies more than 100 different kinds of drinks, including yogurt and fresh-fruit smoothies, creamy coffee drinks, and tea-based slushies. Snack choices may be a little easier: favorites from the concise, pan-Asian menu include crispy chicken, steamed buns, and tempura.
Next door to the historic Colonial Theatre, the chefs at Cafe Colonial plate up burgers, fries, and nachos for hungry omnivores and vegans alike. Daiya cheese can be subbed in for dairy cheese, and Boca replaces beef with a simple request. The kitchen has also become known for whipping up a mean Indian frybread taco garnished with refried beans, ground beef, lettuce, tomato, and cheese. On weekends and weeknights, the café plays host to artistic events, live bands, and movie nights.
Tapioca Express's menu features more than 100 drinks, many centered around their signature tapioca bubbles. The staff brings the flavor out of their tapioca by paying close attention to how it's made. They rehydrate and cook tapioca pearls in every location's kitchen, blending the raw cassava with brown sugar to create globes with the right texture.?They pair their signature drinks with a deliberate selection of food and snacks, including savory combos of Asian-inspired entrees.