Blending exotic spices, artisan sea salts, and organic garlic, Galena Garlic Company equips stockpots and spice racks with a wealth of flavorful seasoning selections. Grown in Galena, various varieties of whole garlic ($12/pound, available starting mid-July), including german white and music, are ideal for sautéing or broiling. Seasoning savants blend aromatic spices in small batches to help cooks create dishes free of frantic, last-minute spice-trade journeys to India or Texas with seasonings such as BB Que rub ($7). An arsenal of more than 14 fresh olive oils, such as the antioxidant-rich Arbequina extra-virgin olive oil ($17), pair exquisitely with a variety of flavored balsamic and wine ($17) vinegars to create consummate bread dips, salad dressings, and treats for neighborhood tin men.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and artesian flatbreads that pack only about 320?420 calories each.
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 soymilk, 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.
When former fast-food execs Ed Rensi and Tom Dentice decided to open their own casual restaurant, they knew they'd have to do some research. In the years since they'd started in the business, the burgeoning foodie culture had transformed this beefy staple into a gourmet food. Honoring the dish's roots in American roadside diners, the duo decided to take a road trip, visiting about 100 restaurants across the country to study what made a gourmet burger.
What they found was a lot of hype and inconsistent execution, starting with inadequate equipment. For instance, the average commercial griddle has hot spots and cold spots that can be 30 degrees different. "You can't get a consistent cook … if you got that much range in temperature on the grill," Ed said. He also saw inconsistencies with ingredient quality: toppings can't save a burger, no matter how good, if a restaurant uses beef from spent dairy cattle. Likewise, good beef loses impact when dressed in drab toppings such as iceberg lettuce.
Once Ed realized what the gourmet burger needed—consistent process and quality across every ingredient—he and Tom went to work. They found an AccuTemp grill that uses steam pressure to uniformly heat the surface. They sourced Midwestern-raised Angus beef ground from chuck with the shoulder clod still intact. And they filled the 20-item condiment station—dubbed the "Tower of Taste"—with all-natural fixings such as three types of organic Heinz ketchup and mustards from Mustard Girl, a company started by a graduate student at the University of Wisconsin.
With a surefire process in place, Tom and Ed began extending their menu to other sandwich fillings, such as fresh chicken breasts, sushi-grade ahi tuna, and edamame burger patties. Sides also benefit from the duo's attention to detail. Hand-dipped ice cream and fresh strawberries swirl into strawberry shakes, which are served with extrawide straws that make it easier to sip when the drink is at its coldest. And at the drink station, fountains pour Boylan sodas sweetened with cane sugar rather than high-fructose corn syrup.
Denisa's Crepes & Fondues packs fresh, seasonal ingredients into its menu of authentic swiss and french crepes in sweet and savory flavors, plus a mélange of soups, quiche, and salad. Like a location of a haunted mansion’s exit, the featured quiche flavor changes daily ($6), and sweet crepes get their charm from tasty fillings such as lingonberry jam ($5.25), honey ($5.40), and dark chocolate with coconut ($6.80). Savory buckwheat crepes toughen up their doughy exterior by morphing into a diverse lineup of full-meal galettes, including fish au cognac, a Parisian playground where peas and raisins play tag with white fish doused with wine and cognac sauce ($14.75 for lunch, $17.75 for dinner). Sweet dessert crepes decked out with caramelized apples flambé in rum send stomachs into the world gurgling happily ($8.90). Diners imbibe in the restaurant's cozy dining room, covered with hardwood floors, sconce-style lighting, and tabletop flower bouquets that translate all conversations into French.
Nestled in the heart of the verdant Fox River Valley, idyllic Geneva lies about 36 miles west of Chicago's Loop area, but its laid-back rural vibe seems a world's away from the big city's honking cabs and rackety trains. Historical buildings and tree-lined streets define downtown Geneva, with 200 specialty shops ranging from artisanal jewelers, chic women's clothing stores, and boutique eateries. Built by German immigrants in the 1850s, the 68-foot Fabyan Windmill lies along the river to the south of town, recently restored with timber from the Netherlands. On the first Friday of every month, Geneva's residents take a self-guided art walk through nine area galleries, which open their doors to serve refreshments, host live performances, and show off their portraits of mustachioed news anchors. Down the street, the Geneva History Center delves into the city's past as an early Kane County seat and an agricultural hub.