From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon frosty foundations of creamy chocolate or vanilla soft-serve, which swirl idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal surprise fillings of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Paciugo's Latin motto, Ante Dunio Dessertium —meaning Before Dinner, Dessert—neatly summarizes its liberal three-scoops attitude. Its luscious cold creams contain 70% less fat than premium ice cream, thus making it 130% more okay to consume several consecutive pints' worth. A dessert that meets the FDA's standards for healthfulicious food, Paciugo's Turin recipes employ fresh and all-natural ingredients coupled with the finest fruit, nuts, chocolates, and more to churn up scrumptious orbs of sweet sustenance. The gelaterie's menu ushers taste buds toward small piccolo cups ($3.99) with three scoops and up to three different flavors, such as black raspberry, amaretto chocolate chip, chocolate black-cherry swirl, black-pepper olive oil, Mediterranean sea-salt caramel, chocolate-orange saffron, and many more. The medio size includes four scoops and up to four different flavors ($4.99). Go for not really that broke with a three-scoop whipped-cream-topped sundae ($5.49) or a sugar-caffeine epiphany in the form of gelato nestled in espresso or hot chocolate (regular, $5.99). Each of Paciugo's rich, creamy delights is made from whole milk, soy, and water, and no-sugar-added options are available so that a suitable flavor can match with any dietary need, unless you're allergic to joy.
Caffe Gelato sates appetites with Northern Italian and French- and Mediterranean-inspired fare, house-made gelato, and vino from a 1,500-bottle cellar, all of which has amassed the restaurant an impressive collection of praise and awards from the likes of Delaware Today and Wine Spectator. Meats such as filet mignon and prosciutto-wrapped veal appear alongside a rotating collection of seafood entrees, such as pan-seared scallops, truffle maple-roasted salmon, and local line-caught rockfish. House-made pappardelle and linguine pastas entangle ingredients ranging from littleneck clams to lump crab to chiffonade-cut basil. Twenty-four rotating flavors of gelato are crafted on the restaurant’s premises, delighting tongues with a chocolate-hazelnut blend or scoops of raspberry. Sommeliers strap on their headlamps and crampons to belay into the caverns of the restaurant’s opulent wine cellar, where more than 100 varietals nestle in bottles.
Half-moon booths welcome companionable groups among sunny yellow-and-red-orange walls in the dining room, and the gleam of a granite bar inspires tipplers to toast the memory of loyal pet rocks.
Sherm's Catering is your best choice. Our attention to detail, experience, and reliability ensure that your event will be a smashing success, while our food reflects our commitment to exceptional quality. All meals are prepared under the guidance of Chef Sherm and are prepared with a passion for perfection.
Each day, the diligent staff at New York Bagel Cafe' & Deli fill their shop with scents of freshly brewed coffee and warm bagels straight from the oven. Seventeen varieties of the baked circles anchor an all-day breakfast menu, causing tongues to smack in approval of flavors such as plain, asiago cheese, and cinnamon raisin. Additions of meats, eggs, and cheeses transform the bagels into breakfast sandwiches, which complement stacks of pancakes drenched in sweet maple syrup.
Alternatively, customers can sidestep breakfast fare and sink into a selection of salads and deli sandwiches, including turkey melts and cubans. Gooey swiss cheese melts over classic reubens, which pile sauerkraut atop either hot turkey or pastrami. New York Bagel Cafe' & Deli can also cater events or deliver their eats directly to their customers' human-size terrarium.
Fresh! We bake all night so our guests can enjoy the freshest products all day. Over a dozen gourmet coffee flavors, twenty signature muffin varieties, made-to-order egg-white breakfast sandwiches, six delicious soups, two dozen signature sandwiches and the freshest salad choices around. Life is Ruff - We make it better.
Baker and sugar artist Chef Dana Herbert has long held a local reputation for his confections—he’s known across Delaware as "The Sugar Daddy" and "King of Cakes.” He rose to national attention on TLC's Cake Boss: The Next Great Baker, where he took home the top prize and caused viewers everywhere to lick their TV screens with his inventive flavors and striking designs as well. His dual training in culinary and pastry arts also won him an invitation to join the esteemed James Beard Celebrity Chef Tour.
At Desserts by Dana, he channels his creativity into customized wedding cakes, intricate sugar sculpture, pastries, and special event cakes. Each edible conversation piece is sculpted around moist, rich cake—available in more than 20 flavors such as Mexican chocolate, raspberry, and pumpkin—which can be filled with mousse, lemon curd, or other sweet fillings. Equally as imaginative as the flavors is the final product, which might arrive decorated with delicate, eye-catching flowers, bows, or damask designs. Chef Dana can also fashion cakes into the likeness of cartoon characters, cars, or the profile of a funny-looking cousin.
Since his successful run on Cake Boss, Chef Dana has garnered even more attention for his sweet treats (which also include cookies, tarts, and pastries). He’s been featured on such networks as NBC and FOX, and lauded within the pages of Huffington Post, Chef Magazine, and Fitness Magazine. He’s also made sure to show that there’s more to good eating than sugar—when he’s not baking, he tours from coast to coast to educate the country on diabetes. During these tours, he helps others learn to create nutritious, flavorful meals and desserts specially tailored for a sugar-free diet.