The Hunter family knows bees. At their family-owned and operated farm, they continue a more than 100-year-old tradition of producing honey and honey-related products. Managing several hundred hives across the state of Indiana, Hunter farms produce honey, beeswax, bee pollen, and propolis, which is used to make everything from beeswax soap and lip balm to honey hot-wing sauce and 32 different flavors of honey sticks.
Guided tours of the honey farm teach groups of all sizes and ages about the work of the honeybee, while forestry tours introduce tourists to the farm’s 65 acres of hardwood. The beehive tour lets guests shadow a beekeeper on the job while "Flight of the Bumblebee" plays on repeat in their heads. The Worker Special tour includes even more hands-on learning, teaching visitors how to roll their own beeswax candle and fill bear-shaped containers with honey.
A fireplace flickers and a fountain babbles at Mexico City Grill, where textured murals line the walls and booths. Seated at those colorful booths, diners savor entrees, such as Mexico City–style chimichangas and burritos stuffed with grilled steak, slow-roasted lamb, or pork marinated with guajillo chilies and pineapple juice. For a taste of the sea, try the Gulf de Mexico Feast—a spread of steamed clams, petite lobster tails, and other seafood. Bartenders mix cocktails and pour cold beer to pair with meals.
HotBox Pizza’s cooks adorn three varieties of hand-tossed dough canvases with six savory sauces, cheeses, and 26 toppings to create a menu of dine-in, takeout, and delivery pies. The signature HotBox combines double spicy pepperoni and banana peppers, and Big Al’s Fredo fights off pernicious poultry cravings with a combination of chicken, roma tomatoes, fresh spinach, and banana peppers. Aspiring pizza architects can blueprint their own pies by laying down traditional, thin, or multigrain foundations and selecting from six varieties of sauce-carpeting. Doughy disks simmer with mozzarella, ricotta, Wisconsin cheddar, or fontina cheeses to hold down up to four toppings such as pepperoni and artichoke hearts. Circle-eaters can also save room in their knapsacks or hollow shoe-heels for fresh salad and bundles of breadsticks that come with nacho-cheese, pizza, ranch, or garlic sauce, and wash down stubborn bites with refreshing slurps of soda.
At Teddy's Burger Joint, cooks form beef patties by hand, grill them over open flames, and garnish them with fresh ingredients. It's a simple, three-step process that yields juicy burgers at a reliable tempo. The piping-hot burgers come in various configurations, whether topped with bacon or loaded up with nacho cheese, jalape?os, and chopped tomatoes and then stuffed into a pi?ata. For a fuller meal, the burgers can sidle up to french fries or thick-cut onion rings as well as soda or local beers. Hot dogs, griddled sandwiches, and ample desserts round out the menu.
Cake-Tastic's frosting-wielding mother-and-daughter team instills students of all ages with enthusiasm for embellishing baked goods during a two-hour cake-decorating party. The buttercream group package offered in today’s Groupon teaches groups of up to 20 students how to boost cakes' curb appeal with buttercream-frosting Spackle. The no-bake class furnishes each frosting neophyte with one beverage, a pre-iced six-inch round cake, and an ample supply of nozzles, cake-embellishing tools, and frosting. Instructors guide class members through basic techniques for prettying-up pastry, focusing on building skills without gobbling icing directly from the pastry bag. With each new lesson, cakes bloom with icing adornments as students get the hang of professional tips and tricks. At the end of the party, comestible masterpieces travel home with their makers in protective cake boxes to preserve delicate frosting flowers, scrolls, and Renaissance Faire miniatures.
Narita's lunch and dinner menus offer a vast array of classic Japanese cuisine. Snag an appetizing catch with chopstick lures, and nosh on dinner entrees such as the Hibachi jumbo shrimp ($14), served with steamed or fried rice, sautéed vegetables, and a soup or salad, or the popular pork ramen ($12). Prime palates for a delectable dining experience that doesn’t take place in deranged dada dream worlds, with appetizers such as the rock shrimp ($6) or crispy soft shell crab ($7.50). After starting off the day by downing an egg-yolk cocktail and pummeling frozen beef in a freezer, stay consistent by sampling a variety of expertly prepared raw and cooked sushi options. Opt for a delectable maki roll like the Mexico with shrimp tempura and avocado ($5.45), or fling fistfuls of Narita specialty rolls into your kisser, such as the kamikaze ($8.25), which is a tongue-tingling choice twined with eel, tuna, avocado, and spicy mayo.