More than 40 years ago, Harry J. Hoenselaar chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop. In addition to the eponymous victuals, the ham denizens turn their braising prowess on similarly delightful platter toppers, including turkey and barbecued pork.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
The shutterbugs at Empire Productionss craft lasting memories with fun and innovative photographic forays. A helpful crew sets up and staffs photo booths to entertain guests at celebratory gatherings with interactive distractions. The expansive, curtain-free lounge stocks a variety of props so up to 18 friends or first-grade music teachers can comfortably mug for the camera at once. Stills then shoot out on the spot for subjects to collect or give away to potential suitors. Within a day of the convocation, Empire Productions uploads snapshots to a password-protected online gallery, and hosts receive a compact disc loaded with the same photos.
A native South Dakota rock band—and a refreshing change of pace from the state's hundreds of cello-and-alpenhorn chamber quartets—Judd Hoos traveled more than 40,000 miles in 2009 alone, bringing its brand of high-octane rock ‘n’ roll to every one of its 114 shows in nine states (check out video clips here). Lead singer Bob Zwart, guitarists Andy Young and Zach Fronce, bassist Chris Hornick, and drummer Shane “Funktasic” Funk have left many heads banged and fingers devil-horned in their wake after opening for bands such as Breaking Benjamin, Three Days Grace, and Big Head Todd. Along with playing favorites from its first album, Better Intentions—including stand-out tracks including the high-energy “Fifer” and the title-track power ballad—the band will also give its audience the first listen to a lot of new material and will avoid the long harp solos that mar so many rock shows.
Open since 1999, the inflatables artisans now known as Balloon Squad make parties pop with more than 1,000 styles of latex and foil balloons, balloon bouquets, and in-store party packages. The certified balloon artists supply parties with a wealth of twistable creations, fashioning balloon hats and swords for photo opportunities and epic battles over balloon-doubloons. All inflatable items can be ordered in the store or via Internet or phone. Balloon Squad makes event organizing easier by offering in-store birthday parties—available from 10 a.m. to 6 p.m. seven days a week—complete with balloon wearables and props for up to 15 guests, the aid of a party host or hostess, and fun games. A black-light party package shifts soirees to the ultraviolet spectrum as a live DJ spins music and shines lights amid a throng of neon balloons. Additionally, each child will receive an airbrushed tattoo and balloon-twisted creation while enjoying music and playing games. Party packages do not include any party supplies, cake, food, or beverages, which may be brought from home and enjoyed during the 30 minutes of party time set aside for opening presents.
Rocco's carefully crafted lunches ($6.95 each) are freshly made from high-quality ingredients. Each midday delight includes an entree, a potato/rice side dish, and a salad. Options include a chicken-Caesar wrap, Philly-steak sandwich, rosemary pork tenderloin, and chicken or beef fajitas. Ally your entree with savory wild rice, garlic-herb mashed potatoes, or kettle-cooked potato chips. Leafy and veggie concoctions are a healthy way to savor the flavor of your entire meal; slurp pasta salad, mash five-bean salad, or crunch cucumber salad.
Jeremy Seefeldt puts his own twist or pizza at Boss' Pizza and Chicken by topping his specialty pies with eclectic ingredients, such as sauerkraut and pickles, and covering both pizzas and wings with a choice of 20 sauces ranging from sour cream to Asian sesame. Jeremy's chefs also broast orders of up to 25 pieces of dark- or white-meat chicken to pair with their pies or classic southern sides such as coleslaw or potato salad. The staff can swiftly deliver meals in 30 to 40 minutes or dole out feasts from their drive-thru window as late as 3 a.m. or 4 a.m. at certain locations.