Cupcakes Couture and OneHope Wine are banding together to present themed nights featuring pleasing pairs of sweets and spirits to gratify gourmands and entice taste buds. Cupcakes Couture's squad of chefs, led by owner Jenine Cravatt, plucks fresh, high-end ingredients from local sources to prepare eye- and tongue-astounding cupcakes every morning. OneHope Wine corks high-end concoctions with a charitable edge, donating half of the profits from each varietal to a corresponding cause. Bite-sized baked morsels will each be paired with a complementary wine, teaming lighter fare with whiter wine, richer sweets with full-bodied flavors, and loudmouth cupcakes with wine brewed by cantankerous librarians. Luscious lemon cake conceals a treasure of sweet strawberry preserves beneath strawberry frosting in the strawberry-lemonade cupcake, teamed with the light touch of sauvignon blanc. Chocolate blackout cake absorbs light, time, and errant wristwatches beneath its dark-chocolate truffle frosting when tasted together with the robust bouquet of red zinfandel. Tasteful décor and exciting flavors make these tastings terrific for romantic outings, ladies' nights, and routine sweet-tooth maintenance. You can also spot Cupcakes Couture's creations on Food Network's Cupcake Wars and Lifetime's Seriously Funny Kids (both episodes air tonight).
A shared love of beach volleyball led the two owners of Marine Street Cafe to move to Manhattan Beach, famed for its surfers and beach-volleyball players. The area’s history has continued to inspire the ownership duo—they have named some of their sandwiches after athletes who regularly visit the café. In their sandwiches—and the rest of the items on the menu—the team uses natural and organic ingredients to craft a wide range of dishes that draw from international cuisines. Many of the sandwiches feature a housemade aioli; that includes the Cooker, a banh mi sandwich that features grilled free-range chicken, pickled carrots, and sriracha. For breakfast, a housemade vanilla whipped cream tops dishes such as the belgian waffle and ricotta pancakes.
The artful confectioners at Cake Bakeshop quiet the chatters of sweet teeth with toothsome treats forged from fresh, high-quality ingredients including organic dairy, eggs, flour, and produce. Sugar-seekers can scoop up a bakers' box brimming with assorted goodies such as a triad of PB&J cookies that bewitch taste buds with the essence of the eponymous sandwich or a slice of coffeecake––a snack traditionally reserved for Juan Valdez birthday celebrations. Spelunk through the decadent strata of a seven-layer bar to unearth toothsome treasures, or redecorate mouth caves with the rich crimson hues of a red-velvet cupcake. A trio of snickerdoodle cookies serenades tongues with delicate three-part harmonies and infectious laughter, and a sextet of cranberry-orange shortbread makes up for its demure stature by combining fruity and buttery tastes into one munchable package.
Six months prior to Nothing Bundt Cakes' grand opening in 1997, best friends Dena Tripp and Debra Shwetz toiled away in the kitchen in order to perfect a bundt-cake recipe that would lavish palates with flavors reminiscent of homestyle treats of days past. Within today's bustling bakery, cake crafters mingle high-quality ingredients, such as fresh eggs, real butter, and cream cheese sourced from spelling-bee-champion cows, to whip up such flavors as chocolate chip, pecan praline, and white-chocolate raspberry. Sweet scents waft from the shop’s ovens as customers select their frosting-flecked dessert from sizes ranging from towering tier cakes to individual Bundtlets, a size ideal for the solo snacker.