Equipped with an array of raw and recipe-ready selections, Jamison Specialty Meats sates carnivorous cravings with fresh cuts alongside succulent homemade sausages, bacon, and pork chops. Furnish family appetites or cover domestic manholes with the all-natural Amish chicken ($1.79 per pound) or freshly ground grill-fillers such as the succulent ground chuck ($3.29 per pound). Meanwhile, hosts seeking protein party favors can satisfy guests with the deluxe sandwich trays ($29.99–$59.99), each populated with tasty Boar's Head deli meats and cheeses (all per-pound prices may vary slightly).
Gary Chappell knows his fish and meat. When he wasn't busy selling the freshest catches at his fish market, he was gaining the culinary expertise that helped turn Chappell's Coral Grill into the beloved destination it is today from its establishment in 1986. Now, more than two decades later, Gary works closely with executive chef Bryan Adams to cultivate the restaurant's menu of made-to-order fish, hand-cut steaks, hormone-free chicken dishes and Cajun-inspired entrees made with fresh herbs and vegetables. Guests linger in booths over lunches of crab-cake sandwiches and New England clam chowder, or sip lemon-drop cocktails with dinners of seared tuna, stuffed chicken breasts, pork chops, and bourbon-glazed rib eye. Not content with simply presenting unforgettable food, the restaurant's culinary team also presides over an extensive wine list that highlights selections from their more than 50 vintages and styles.
It’s tempting to spoil your appetite at Le Petit Gourmet, where cinnamon and chocolate croissants, slices of carrot cake and cheesecake, and almond-palmier cookies are arrayed in a glass bakery case. Thankfully, nearby coolers also cradle hams, smoked turkey, and cheese bound for club sandwiches and reubens, served either cold or grilled until crisp. Cooks slip through the dining room, carrying boxed lunches, sandwich trays, and tacos, allowing patrons to cater parties or feed the lumberjack that perches on their sill each morning.
The culinary staff at Super Suppers strives to breathe life back into the American tradition of sitting down to a home-cooked meal. The handcrafted take ‘n’ bake items, which include entrees, sides, appetizers, and desserts, conveniently last in freezers for up to three months or until evicted to make room for hibernating snowmen. Ready-to-heat basil pork chops with caesar penne or bacon-wrapped chicken breasts with cream cheese save time on prep, and a variety of gluten-free, dairy-free, and heart-healthy items offer tasty meals that meet all sorts of dietary restrictions. Instructors also supply ingredients, gear, and know-how during Kids in the Kitchen and Taste of Super Suppers classes that teach participants how to create simple and tasty meals at home.
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It?s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.
Since the first swing in 1972, Tamaron Country Club's course has been sending golfers down an idyllic path filled with rolling fairways, swaying trees, and impeccably maintained terrain. Greens superintendent Mike Kaminski obsesses over the upkeep of lush fairways and carpet-like greens, ensuring verdant beauty, true roll, and infinite sleeping spots for mid-round naps.
On the front nine, golfers start their round with a shorter par 5, presenting a green that's reachable in two. The next par 5 on the side is hole seven, which presents the longest hole on the course, made longer by out-of-bounds areas on the left and trees on the right that force some players to hit an iron or an oversize gavel off the tee.
Though the back nine is shorter than its predecessor, it makes up for its lack of length in deceptive lies and fewer birdie opportunities. Before signing scorecards and mailing them as postcards, players must first divide and conquer hole 18, a tricky par 4 that forces tee shots over or into a bowl-shaped depression that must be carried to reach the elevated green.
Tamaron Country Club houses an indoor golf simulator, where golfers can play virtual renditions of 38 world-famous courses. The high-tech apparatus makes a round possible even in inclement weather and removes many of the hassles of real golf, such as lugging a bag or getting out of quicksand bunkers.
Course at a Glance: * 18-hole, par 70 course * Total length of 6,060 yards from the back tees * Course rating of 67.7 from the back tees * Course slope of 109 from the back tees * Four sets of tees per hole