Since 1980, the confection artisans at Cake and Candy Center have crafted customized wedding cakes and blended ingredients into savory cookies, cupcakes, and truffles. The sugar-savvy staff works closely with patrons to design wholly original cakes to fit any occasion, from cakes commemorating a child's graduation from kindergarten to cakes celebrating a successfully erected backyard igloo. Cake and Candy Center's truffles, a European confection forged with chocolate and heavy cream, are made to resemble black-truffle mushrooms, and other imaginative saccharine creations take form in fully customizable cookies, cupcakes, and strawberries, fresh from dips under chocolate waterfalls. Burgeoning bakers can gather supplies in the shop, including ingredients, icings, baking cups, and cake pans.
The cooks at Pat Dee’s Pub & Eatery have stuck around for more than a decade, crafting home-cooked dinners, sandwiches, and a Friday fish fry in the amicable neighborhood bar. Diners dig into dinner plates crowded with pierogi—potato-stuffed morsels accompanied by grilled onions, sour cream, and applesauce—and signature prime-rib dinners renowned for their tenderness, juiciness, and ability to bench press a baked potato ($14.95 for a 10-oz.; $16.95 for a 14-oz). Corned-beef sandwiches come loaded with three-quarters of a pound of Vienna corned beef stacked atop deli-style rye ($7.95), and the juicy sliced steak of french-dip sandwiches plunges from a hoagie diving board into an au jus dunk tank ($6.95). Chefs lob handfuls of hot, salty fries at all sandwiches and wraps before sending them forth or busy their hands with crafting 12-inch specialty pizzas such as the Seafood Delight topped with shrimp, crab flakes, and cheese atop a white-sauce sea ($15.95).
Leeners' cheese-making kits equip patrons with all the tools necessary to craft almost 7 pounds of mozzarella and ricotta cheese. Packed with a thermometer, a cheese basket, and curdling chemicals, the kits provide dairy daredevils with all the tools to transform a gallon of milk into pizza-ready mozzarella in 60 minutes. Citric acid and calcium chloride jostle lactic proteins into alignment, and animal-free rennet tablets bully the curds from the whey. After a couple turns in the microwave and a failed stint as a personal memoirist, the curds form a cohesive cheesy whole, which can be salted, herbed, and plied into delectable edibles.
Pulp Juice and Smoothie Bar serves drinks blended with real fruit and freshly squeezed juice. Try one of more than 30 smoothies including Peach Beach, Mango Tango, and Soy Blueberry—each enhanced with a jolt of vitamins. These naturally sweet beverages pair with cafe items such as fresh wraps filled with lean meat and fat-free dressing.