Edible Arrangement's fruit experts submerge each juicy, ripe strawberry in an indulgent blend of semisweet gourmet chocolate for a culinary combination that is as decadent as it is fresh. One dozen preservative-free strawberries hand-selected from the nation’s most prestigious fruit finishing schools compete for a spot in the gift box, providing customers with the delicious peace of mind that comes with knowing each berry has been chosen for its ripeness and ability to pull off a bikini. Aside from their sensuous taste, each seeded berry contains a high concentration of vitamin C, making it a healthful and heartfelt gift for a loved one or a mailman suffering from scurvy.
Equipped with an array of raw and recipe-ready selections, Jamison Specialty Meats sates carnivorous cravings with fresh cuts alongside succulent homemade sausages, bacon, and pork chops. Furnish family appetites or cover domestic manholes with the all-natural Amish chicken ($1.79 per pound) or freshly ground grill-fillers such as the succulent ground chuck ($3.29 per pound). Meanwhile, hosts seeking protein party favors can satisfy guests with the deluxe sandwich trays ($29.99–$59.99), each populated with tasty Boar's Head deli meats and cheeses (all per-pound prices may vary slightly).
Perched atop one of the world’s largest stockpiles of spices, The Great American Spice Company allows novice roasters and barbecue virtuosos to perk up palates with more than 3,200 flavor-boosting products. Mask the ashy flavor of a meat after repeatedly invoking the five-second rule on it with a variety of barbecue rubs, including a 4 oz. Beer Butt Chicken Rub ($6.03) or a Kansas City Cowtown Bar-B-Q 3-pack ($18.98). Otherwise, render dishes hotter than a stolen tamale with a 1 oz. Bhut Jolokia for a sampling of the world’s hottest pepper ($6.95). A 4 oz. package of Bayou Creole Seasoning ($8.99) packs a slightly less piquant but equally pleasing punch, with significantly less risk of paramedics having to douse your tongue in a bathtub of emergency ice cream. And if the olfactory factory's rich, intoxicating aromas affect your reasoning or ability to drive, The Great American Spice Company's staff will happily guide you through their wares so that your homemade jerk chicken doesn't accidentally end up tasting like baby powder.
Gary Chappell knows his fish and meat. When he wasn't busy selling the freshest catches at his fish market, he was gaining the culinary expertise that helped turn Chappell's Coral Grill into the beloved destination it is today from its establishment in 1986. Now, more than two decades later, Gary works closely with executive chef Bryan Adams to cultivate the restaurant's menu of made-to-order fish, hand-cut steaks, hormone-free chicken dishes and Cajun-inspired entrees made with fresh herbs and vegetables. Guests linger in booths over lunches of crab-cake sandwiches and New England clam chowder, or sip lemon-drop cocktails with dinners of seared tuna, stuffed chicken breasts, pork chops, and bourbon-glazed rib eye. Not content with simply presenting unforgettable food, the restaurant's culinary team also presides over an extensive wine list that highlights selections from their more than 50 vintages and styles.
Pio Market II owner Neal Butler began work at the market while he was still in high school. In 1981, he purchased the business, making the expert slicing and trimming of fresh meats his primary occupation. Butler also finds time to converse with his patrons, as evidenced by FortWayne.com's photographic exploration of the historic meat market. The photos also reveal a charmingly antique aesthetic created by signs, bottles, and vintage touch-screens salvaged from the market's opening in the 1920s.