Powered by than more 5 score of collective experience, the staff members at Great Fermentations share their technical know-how with the public through classes and an intimate knowledge of the store's merchandise. Beginner-friendly beer and wine courses teach fundamentals of tasty beverage creation, overviewing the process, ingredients, sanitation, and how to do a proper keg stand. A huge selection of beer and wine making supplies makes it easy for alumni to go forth and prosper with all the appropriate equipment and ingredients. Great Fermentations also stocks provisions for creating homemade sodas, wines, and a variety of cheeses.
The team at Big Apple Bagels builds chewy, ring-shaped bread bites from scratch and wakes palates with steaming cups of Brewster's coffee. The menu teems with eats inspired by New York City deli fare, such as bagel-based club sandwiches and nearly a dozen styles of cream cheese?including three whipped varieties and one milked directly from a somersaulting cow. Bagel flavors range from plain and sesame, whereas gourmet muffins introduce mouths to fluffy, cake-like texture kept moist?yet low in cholesterol?with soybean oil.
Board-certified physician James A. Coomes leads Advanced Anti-Aging and Weight Loss, so it's no surprise that the clinic has a decidedly medical bent. The medically supervised weight-loss program incorporates everything from hormone balancing and Zerona body sculpting treatment to lab-analysis work. ??Dr. Coomes turns to such technological tools as nonsurgical Pixel laser skin-rejuvenation treatments, which employ lasers to create thousands of tiny perforations in the skin, thereby stimulating a healing process that can erase fine lines and pigmentation problems. Microdermabrasion treatments revive skin texture and diminish light scars via apparatus-assisted exfoliation, and chemical peels employ fruit acid, herbs, and antioxidants to stimulate the release of dead skin cells from bodily exteriors and encourage the production of collagen and novelty hats. The clinic also offers results-orientated medical facials to clients.
Kilwins' 80 locations make more than 75 kinds of handmade confections from Mackinac Island fudge to saltwater taffy and caramel apples working from recipes written by owner Don Kilwin in the 1940s. The sweets makers also use old-school equipment dating back to the '40s, '50s, and '60s inside shops decorated with nostalgic Americana similar to the interior of the original store, which opened in 1947. The smell of homemade waffle cones and fresh chocolate escapes from the kitchen as pastry artists craft batches of handmade brittle, caramel, and fudge in large copper kettles. Kilwins also handcrafts more than 32 ice-cream flavors from original recipes created in 1985, the year cow's milk was invented. They employ classic double-barrel freezers to ensure the sweet stuff is crafted the original way and transportation trucks stay at a chilly ?10 degrees to keep batches fresh until they arrive at their destinations.
At Frank's Big Sausage, the food fills bellies while golden brews refresh between bites. On any given day, the Polish pub’s kitchen is busy as cooks stuff sandwiches, make sausages, and boil up their sweet and savory pierogi. Mugs of Okocim and bottles of Zywiec keep diners cool as they dig into these and other Polish specialties or perfect their darts game.
Flavors from the Bajio region of Central Mexico add a savory twist to the south-of-the-border fare served at Bajio Mexican Grill. Traditional spices from this mostly rural lowland region besprinkle proteins such as sweet pork and shrimp sautéed in honey butter, which chefs wrap in tortillas or hide under their toques to prepare for winter. Many plates arrive at tables garnished with Bajio's signature mango salsa for a final splash of sweet.