Jennifer Warshaw began her confection-crafting career as a young apprentice in her mother’s bakery, Maggie’s Corner. Now she uses recipes handed down through the generations to fashion cupcakes, house-made granola, fresh jam, and healthful breakfast treats. Jennifer's signature cupcakes are available in classic flavor profiles, or injected with a complementary filling to create combinations—such as blueberry pie or peanut-butter cup—that rotate daily or whenever they’ve accrued enough vacation time. Her staff attaches handwritten tags to treats with azure ribbon, announcing a scone's flavor or a coffee's boldness and origin. In addition, the sweet shop assembles baking utensils or cupcake-decorating ingredients into gift baskets to help amateur confectioners perfect their craft.
Judy Rosenberg didn’t set out to be an award-winning chef or an NPR-lauded cookbook author. The owner of Rosie’s Bakery found her calling in 1974 after attending art school and gobbling desserts at some of New York’s finest bakeries, becoming inspired to forge her own batch of sweets. When the staff of a local cheesecake shop got hooked on her homemade cookies, she knew she’d found a recipe for success. Since then, she’s expanded her culinary repertoire to include fudge-nut brownies, bavarian-cream fruit tarts, and more than 14 types of muffins and scones.
Each recipe teems with real, old-fashioned ingredients, such as butter, cream, sugar, and edible monocles. Cakes come in circular layers and rectangular sheets, boasting flavors such as carrot and mocha. Filled with snickerdoodles and chocolate-chip rounds, the cookie lineup conjures more childhood memories than a psychiatrist who rides to work in an ice-cream truck.
Hoping to revive the culture of the neighborhood butcher shop, with its personalized service, attention to detail, and artful products, restaurant-industry veterans Justin Rosberg and Jason Parent took a gamble on their first New Hampshire butcher shop in 2003. Dubbed The Meat House, their store quickly earned a foodie following, spawning additional franchise locations across the country. Today, The Meat House’s Mission Viejo location stocks fine cheeses, prepared side dishes, other gourmet grocery items, and hundreds of wines alongside the usual selection of traditional and exotic meats. Butchers also explain how to prepare each hand-carved cut of meat, sharing recipes, best slicing practices, and cooking techniques for giving pork chops the flavor of justice.
Twin Springs Golf Course presents memorable shot-making challenges in a nine-hole, par 34 course that meanders through tree-speckled meadowland and small, rolling hills. The course's two eponymous springs come into play on all but three holes, forcing players to fight off swirling winds, large sand traps, and the impulse to chop down intervening trees with underperforming irons. At Twin Springs' signature hole, the 318-yard, par 4 sixth, golfers can opt to reach the green in two with conservative, 150-yard shots around a dog-leg left fairway or go for the green in one by cutting the corner with a Herculean drive that must soar over a gallery of towering pine trees. Golfers can stretch their swing at Twin Springs' driving range, where PGA teaching professional Bob Keene presides over private and group lessons. The aromas of sandwiches and appetizers emanate from the Twin Springs Bar & Cafe, which lets guests enjoy a post-round nosh while watching live sports or catching a cool breeze on the spacious outdoor deck. Visitors can also relax in the club’s new lounge or host small events such as a bridal shower, birthday party, or team meeting in the banquet space.
Though he’s a graduate of the Culinary Institute of America whose resumé spans stints across the U.S., Brian Treitman has never lost his affinity for one food—roadside barbecue. At B.T.'s Smokehouse, Brian pays homage to multiple styles of Southern barbecue, starting with dry rubbing each cut of meat, from the pork shoulder and beef brisket to both types of ribs, in a blend of spices. He then places the slabs into a Southern Pride smoker, where the velvety plumes from local apple and hickory wood slowly cook the meat for up to 14 hours.
The cuts emerge with a crisp, blackened exterior surrounding a juicy, fall-apart-soft interior, and are plated with cornbread and sides such as collard greens and mac ’n’ cheese. Brian's approach has earned him a loyal following, a spot on Worcester'sBestChef.com's 2011 People's Choice Awards, and at least two awkwardly long hugs from diners.
Boulevard Grill's owner pulls double-duty in the kitchen as head chef, heaping plates high with generous portions of classic American dishes that emphasize freshly netted seafood catches. As entrees of grilled swordfish, baked sea scallops, and new york strip steak simmer in the kitchen, foot-long toasted subs swell with trimmings of roast beef or veal parmesan. Of-age diners or orangutans in convincing top hats can sip on drinks from the restaurant's full bar, as young offspring enjoy a kids' menu of cheeseburgers and chicken tenders.