Juniper Organic Cupcakes is a licensed and insured cupcake delivery service that offers home-baked and organic goods. Made entirely with naturally produced or organic ingredients, these cupcakes arrive in recyclable packaging and wear naturally colored frosting. Casual flavors include vanilla and chocolate, and signature flavors include pumpkin pie, red velvet, and strawberry shortcake. The service also offers display accessories, scones, muffins, and fruit and granola bars.
When HoneyBaked Ham was just a single shop in Michigan more than 40 years ago, it was run under the careful eye of its founder, Harry J. Hoenselaar. He handpicked every bone-in ham that he was going to sell in stores and carefully cured each in a secret marinade recipe. He then slow-smoked the ham over a custom blend of wood chips. Hoenselaar even built and patented a machine that spiral-cut the meat into almost perfectly even slices and re-creations of M.A.S.H. characters. But what really stuck with people was his glaze—a proprietary recipe that encased each ham with a sweet, crunchy finish.
Though Harry's shop has since grown into a nationally recognized brand with more than 400 stores, that attention to detail hasn’t been lost. His grandchildren now oversee the company, and they have maintained that same process of hand-selecting hams and smoking them for up to 24 hours before they’re spiral-cut and glazed. Many of the stores also have a cafe-style counter, where patrons can pick up fresh sandwiches layered with roast beef, smoked turkey breast, chicken salad, and of course, honey-glazed ham.
Karley's Linens rents out a fleet of tablecloths, napkins, chair covers, sashes, and bows to add an elegant touch to weddings and other formal events. Staffers match clients' decorative schemes with a wide variety of fabrics and textures as well as a color selection that runs the gamut from hunter green to burgundy to penguin's-egg ivory. Their team helps identify matching linens during consultations and also provides setup.
In the kitchen of Tavern on the Lake, chefs not only cook pub classics such as 14-ounce burgers with mushrooms and onions but also an upscale house made ravioli entrees with scallops, chorizo, and mascarpone cheese. Meanwhile, patrons sing karaoke tunes, listen to live band performances, or adjourn to the outdoor patio to sip a pint of beer from the full bar.
Ludovico's proprietor Don Sozio and his two children and granddaughters whip up a menu of Italian sandwiches, pizzas, and homemade entrees using ingredients imported directed from Italy. Hot sandwiches, including the chicken parmigiana sandwich ($7.45) and grilled veggie panini ($7.35), crammed with fresh eggplant, roasted pepper, and broccoli rabe, are best bets for diners looking for a bite of home-cooked goodness or bait for a mozzarella monster trap. Original recipes revive classic comestibles, such as the stuffed portobello mushrooms ($8.99/lb.), grilled with crabmeat and spinach stuffing and capped with a hip new shredded-cheese wig. Snack-sized twice-baked potatoes ($6.99/lb.) compete for diners' affections with mouthfuls of gelato, desserts, and freshly brewed lattes and cappuccino.
Scenically besieged by water on three sides, Cavanaugh's River Deck culls meals from land and sea to serve in picturesque surroundings. The maritime menu is known for its famous crab dip ($10.99), which emcees mealtimes with a piping mix of seasonings, cream cheese, and crab alongside sidekicks of grilled pita. Customers hold lunch in the palm of their hands with Cavanaugh's spread of sandwiches, such as the seasoned lobster roll ($14.99) and ciabatta-encased panko-crusted chicken ($10.99). The prime rib and crab leg surf 'n' turf ($19.99, served Sunday–Tuesday only) satisfies cravings for both meaty fare as well as rhyming, unlike a dough trough.