It was a quiet Sunday morning when Kerri Blache decided to drive her car into Old Mandeville, meandering through its forests of gnarled trees and verdant marshes. As she drove past a small, sunny clearing dotted by pine trees, something caught her eye—an enchanting cottage with a fairy-tale entranceway, rustic arches, and a white picket fence. Instantly smitten, Kerri knew she had discovered the site of her future international teahouse.
Today, the cheerful cottage is home to Vianne's Tea House, where Kerri and her husband Michael pair a menu of more than 120 teas with scones, salads, and sandwiches. As Michael, the house's executive chef, bakes homemade pastries and stirs daily soups in the kitchen, Kerri delivers pots of steaming white, green, black, and specialty teas out into the four tearooms. The colorful, sunlit rooms boast cushioned chairs, fine curtains, and chandeliers that start blinking if someone uses the word "penultimate" correctly.
Shiver Shack Snowballs helps patrons combat summer heat with frosty snowballs, ice cream made with pure cane sugar, and Memphis-style barbecue. Snowballs ($2.75 for a medium), a marriage of shaved ice and flavored saccharine syrups, eliminate summertime swelter and nagging existential doubts with dozens of flavors, including green apple, peppermint, and sugar-free iterations such as mango and wedding cake ($0.50 extra). Lower tongues' core temperatures with a refreshing frozen yogurt ($2.50), or scarf down a chocolate sundae ($2.50) any day of the week. Diners seeking further sustenance can fill bellies with the pulled-pork sandwich ($5) and a side of corn grits, slaw, or smoked baked beans. Cool off outdoors under the shack's palm umbrellas or on its large covered porch, relishing the summer breeze and building an army of sugary, sentient snowmen.
Our passion is to promote the love and enjoyment of social dancing, to empower people with new social skills, to guide them to attain confidence on the dance floor and in life, and to give people a fun, clean way to meet new friends and build relationships.
Baking since the ripe age of 13, KC of KC's Babycakes tantalizes taste buds with decadent homemade treats made daily from all-natural ingredients. Feed a squad of linebackers or three four-square teams with a boxful of KC’s special-occasion treats, each festooned in Louisiana State University’s signature purple and gold hues. The cupcakes intoxicate senses with flavors from the tried-and-true chocolate cake topped with Madagascar-vanilla frosting, to the vanilla cupcake topped with chocolate buttercream richer than the Monopoly man's 24-karat-gold spleen. Those who prefer not to mix and match can delight tastebuds with chocolate bedecked with chocolate, or vanilla paired with vanilla frosting. Sweet seekers should call at least one day in advance to ensure their chosen flavors will be available.
Two adages motivate naturopath and sports nutritionist Catherine Wilbert: “You are what you eat” and “If it tastes good, it’s not good for you.” The first is her philosophy, but the second is a stereotype she aims to shatter at The Nutrition Company, where she creates delicious, health-promoting drinks from fresh-squeezed juices and wholesome supplements such as wheatgrass. Smoothies come in more than 30 varieties, such as the tropically themed Rainforest Cherry and the citrusy mélange Spunky Monkey, each fortified with between 25 and 40 grams of protein. The shop’s 100% organic coffee can also be supplemented with mix-ins such as ginseng and acai berries, making it more energizing than a lightning bolt shot from the eyes of a drumming bunny. Stuffed with whole grains and healthy proteins such as free-range turkey, sandwiches and wraps stave off hunger while eschewing additives such as MSG and sulfites.
Guided by the insatiable sweet teeth of founders Danna and Adam, the kind staffers at each Menchie's locale grant visitors the power to assemble their own glacial delights through three simple steps: mix, weigh, and pay. To lay frozen foundations, guests can choose from a rotating menu of more than 65 eclectic fro-yo and sorbet flavors, which include Reese's peanut-butter cup, watermelon tart, and coconut along with low-carb blends such as butter pecan, pistachio, or whole-wheat toast. A buffet overflowing with more than 40 toppings lets patrons top off dessert chalices with locally grown fruit, mini caramel cups, cookie dough, and fresh blackberries. Packed with live and active yogurt cultures, each cup acts as a Trojan horse of protein and calcium that can lower cholesterol, boost immune systems, and topple legendary walled empires.