On a patio shade by large umbrellas, or inside amidst the whir of an espresso machine and walls littered with art, The Neighborhood Cup fosters that sought-after feeling of coffee-house leisure. Resident baristas craft coffee and espresso drinks, manipulating the bubbly foam of lattes into intricate patterns such as portraits of the Mona Lisa drinking a cappuccino. Patrons also find coffee-colored leather couches and chairs, as well as a menu of breakfast bites, sandwiches, and snacks. The Neighborhood Cup also hosts events, including open-mic nights and classic-car gatherings to see whose muscle car can knock back the most espresso shots.
Helmed by Susan Vollmer, the culinary shop equips patrons with the goods and know-how with which to assemble delicious meals. Guests can peruse the cozy shop's selection of cookware, kitchen gadgets, and kitchen décor, picking out funky Venus flytrap–shaped tongs or kitchen mops that double as sous chefs. To learn how to put their new tools to work, gourmet cooking classes teach students to whip up meals such as Iranian mushroom patties in whole-wheat pitas or five-course brunch feasts. The classes run in 50-minute, 60-minute, or two-hour spurts, and are taught by local teachers, chefs, and cookbook authors.
A fervent believer in the power of juicing, Jaime Hoben founded Juicilicious Juice Bar with the hopes that her message of drinking to your health almost always means juicing. Maximizing health potential, all of Juicilicious' offerings are organic and cold-pressed?meaning customizers get the highest benefits of the fresh fruits and veggies, since produce is never heated?producing juices packed with optimal amounts of enzymes and nutrients. Hoben and her staff design customized juice cleanses for clients, who can choose the duration of the cleanse, as well as their preferred drinks, and also specialize in smoothies, kids' drinks, healthy shots, and a?a? bowls.
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.
Executive Chef Eddy Rocq, educated at the Mederic Culinary School of Paris, now serves up French sandwiches and sweets at Rocq Café. His macarons, a variety of light French sandwich cookie, have been featured in Oprah's O magazine and added to the shelves of the Laguna Niguel Whole Foods and Tustin Whole Foods. He sells hundreds of these airy treats each week, in flavors such as fruit, chocolate, and moon rock. He changes up the lunch menu every week to keep fresh flavors in the spotlight, often showcasing panini and croissant sandwiches, quiches, and homemade soups.
A lifelong surfer from Southern California, Ryan Black—joined by his brother, Jeremy, and his friend Ed—ventured to Brazil in 1999 in search of perfect waves. During their explorations of the vibrant country, however, the ocean fell second to a new obsession: deliciously good-for-you açaí berries. They immediately knew that it was their calling to introduce the organic superfood to their native California culture.
With a clearly defined philosophy of caring for people inside and out, they launched a line of açaí products and eventually opened their first Sambazon café—there are now two locales—earning props in fitness and health magazines including Men's Fitness and InStyle. At both cafés, staff members serve 16-ounce smoothies blended with the star berries in addition to supergreens, fresh fruit, and chocolate. The signature açaí bowl features a blend of frozen açaí purée with banana and a sprinkling of granola.
Both of the restaurants were designed and decorated by eVocal, a group of local artists who specialize in eco design. They kept things environmentally friendly by using reclaimed materials for furniture and fixtures, recycled planks of century-old acacia wood for counters, and energy-saving bulbs to slowly toast oats toppings.