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.
When Simply Frosted Cupcakes opens, scones and cinnamon rolls take the morning shift before an ever-rotating selection of cupcakes clocks in for work. The freshly baked cupcakes, in flavors such as the birthday cake or orange dreamsicle, are made each morning and never refrigerated, much to the relief of discerning taste buds and milk with jealousy issues.
Al Pardini operated a 24-hour diner there in the late 1950s. These days, Al's grandson, Jimmy Pardini, welcomes diners to the spot to enjoy a menu of wholesome American fare for breakfast and lunch. In the morning, chefs stuff omelets with veggies, drizzle hotcakes with maple syrup, and garnish french toast with felt berets. For lunch, Pardini's chefs prepare homestyle dishes such as grilled pork chops or chicken-fried steak with mashed potatoes and gravy. House-made soups simmer on the stovetop and sandwiches burst with italian deli meats or roast beef with balsamic caramelized onions.
Anthony Roche pulls freshly baked croissants from the ovens at Le Parisien Cafe. He fills these daily baked goods with lunch fixings, pairs them with omelets, or lets customers enjoy their buttery goodness on their own. Anthony's croissants embody just some of the authentic French tastes one can find at Le Parisien Cafe. Delicate crepes, rich eclairs, and light macarons as well as salads, sandwiches, and a host of coffee favorites complete the menu.
With baskets full of hand-plucked, wild blueberries, Vincent Colombet and his cousins happily crammed into their Alsatian grandmother's tiny kitchen. In that quaint room, equipped with only a wood-burning cast-iron stove, Vincent learned over the years how to tuck berries into pies, prepare meats sourced from neighboring farms, and eventually produce elaborate meals for his entire family.
Driven by his passion for French family-style cuisine, he traveled to Paris before a longing for experiences abroad tugged him across the pond and into the arms of the Windy City in 2004. The following year he opened Cook Au Vin, where he leads three-hour BYOB cooking classes centered around classic techniques and organic ingredients. Patrons may also enlist the Cook Au Vin team to cater special events, or swing by Colombet's Logan Square bakery, La Boulangerie, for butter-infused inhalations, freshly made crepes, and crusty baguettes.