From afar, a Chloe Madison Creations wedding cake may seem traditional. A closer look reveals that their wedding cakes aren’t cakes at all, but layers of cupcakes that fill out a multi-tiered cake stand. The bakery’s staff specializes in inventive cupcake flavors, such as the mousse-filled, marshmallow-topped smore and the raspberry lemonade, a lemon cake iced with raspberry buttercream. They also churn out traditional pecan, pumpkin, apple-crumb and chocolate-cream pies.
Karen Doman, the personal chef behind the scenes at Dishin' It, lends her expert hands to clients’ kitchens for a variety of services. As a personal chef, she consults with clients and helps them plan customized menus based on dietary needs and personal preferences. She takes care of all the shopping and cooking, and leaves dishes prepared in clients’ freezers with full instructions for reheating. Karen also plans dinner parties, romantic meals, and private cooking classes, using her knowledge as a French Culinary Institute graduate to teach customers how to prepare mouth-watering dishes such as ratatouille, poached pears in caramel sauce, and halibut with shrimp and scallops served over risotto.
At Sweetooth Katonah, culinary-institute pastry chefs carefully curate locally sourced, premium ingredients to craft the batter for daily-made cupcakes. Treats rise from the foundation of locally sourced flour, eggs, and cream. Cake flavors range from flourless chocolate to orange essence to traditional licks such as carrot-ginger cake, with most sweets topped with dustings and dollops such as bittersweet chocolate ganache and chai spiced frosting. In addition to whipping up tiny treats, Sweetooth Katonah churns out ambrosial cakes for birthday bashes or retirement cubicle burnings and sates thirst with creamline milk and organic, direct-trade-certified Counter Culture coffee.
In the afternoons, Xenia Fine Foods’ quaint storefront bustles with the activity of cooks who handcraft organic dishes. They tuck traditional Waldorf chicken salad into spinach and honey-wheat wraps, and fill pita pockets or gluten-free pant pockets with roasted eggplant, tomato sauce, and garlic. On a daily basis, they simmer up fresh soups, ranging from mushroom barley to new york cabbage. They cater to the after-work crowd in the evenings, stocking the deli case with ready-made items, such as salmon filets, turkey meatballs, and roasted vegetables.
Like many adults, Frannie Albanese cherishes memories of being a carefree child and visiting the "goodie shop" for hot-fudge sundaes and candy sticks. Now at her own dessert haven, she enables both children and health-conscious adults to savor creamy sweets without worry. Her premium frozen yogurts are rich in calcium and live, active cultures, which can aid digestive health and immune-system function. Rich ribbons of Cable Car chocolate, pistachio, and dulce de leche fall from self-serve machines among many other rotating flavors, and patrons can accessorize their cups with more than 80 types of fresh fruit, candies, and syrups.