Chef Eukia Bryant’s culinary education began when she was just a girl. In her family’s kitchen she would marvel as her grandmother nimbly sliced meat and stirred pots of aromatic sauces. Although she would continue to study at a professional culinary institute, Eukia never forgot the skills and recipes she learned next to her grandmother. Today, with her own personal-chef business, she draws from those skills to whip up wholesome gourmet meals for couples and small groups.
The seasoned chef journeys to her clients’ homes, arms laden with bags of fresh produce, fine ingredients, and professional cooking equipment. She bustles about household kitchens as she whips up lavish dishes and desserts according to each customer’s specified tastes, preferences, and dietary restrictions. Before cleaning up the kitchen, she carefully packs meals into oven-safe containers and leaves customers with detailed reheating and serving instructions.
The versatile chef also designs elegant dinner parties for which she assists her clients with all aspects of planning—from crafting a special gourmet menu to deciding what color kazoo should go in each goodie bag.
Established in 1998, Cornucopia Cruise Line's three ships transport guests along the New York City harbor or the inland waterways along the New Jersey and Staten Island shorelines. Each ship is appointed with uplit ceilings, brass railings, hardwood dance floors, and glittering lights. During evening cruises, wait staff serve a sit-down dinner of surf-and-turf entrees as the DJ's tunes coax diners onto the dance floor. Excursions on Saturday and Sunday sate guests with buffet-style lunch or brunch, respectively. The ships range in size from the Cornucopia Majesty's vast 1,200-person capacity to the Cornucopia Destiny's intimate 250-person quarters, where guests should wear business-casual attire, eschewing gym shoes on their feet and flip-flops on their hands.
All of Bittersweet's enormous cupcakes undergo a delicate upbringing from roots of real butter and other gourmet ingredients. Flavors range from classic chocolate to more inventive tastes such as PB&J, which is loaded with a strawberry filling core and given a top hat of peanut butter buttercream. If you prefer to paint your own cakesterpiece, customize a creation by pairing a cake flavor, such as lemon, coconut, or spice, with a buttercream flavor, such as orange, mint, or cream cheese frosting. Whether you phone in or drop in, be sure to peep through the bakery window on North Alfred Street and say hello to executive bakery chef Angel, who is known for melting the buttery hearts of swooning passersby by reciting romantic passages from the encyclopedia. With a dozen chances to spread your confectioned love, you won't have to play favorites with all the jury members.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry?s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry?s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
If there's a vegetable that can't be pickled, Matt Bressan has yet to find it. As the owner of Fresh Crunch Pickles, he excels at brining and jarring veggies such as cucumbers, cabbage, beets, and ginger in an array of traditional flavors. He and his team showcase their gallery of pickled delights on a simple white and green-checked, picnic-style tablecloth every weekend at five Capital-area farmers markets. Bressan also inducts others into his art with pickling classes, which elucidate the basics of making sweet and spicy, bread-and-butter, and other pickle varieties. Every workshop includes a complimentary jar that students can take home and plant in their backyard to grow their own pickle tree.
Walking into The Carlyle Club isn't quite time-travel, but it's not far off. Evoking both the look and feel of a swank, 1930s New York nightclub, the lounge and supper club combines swirling wallpaper, gilded mirrors, and lamp-lit tables with a robust entertainment calendar that encourages guests to strap on their dancing shoes and their singing-along snorkels.