Juicy tidbits of chocolate-dunked fruit arrive on the doorsteps of family and friends, done up in colorful bouquets and candy boxes by the skilled fruit arrangers at Edible Arrangements' more than 1,100 franchises worldwide. The company's in-house chocolatiers drizzle albion strawberries and daisy pineapples in a trio of chocolate flavors. Once properly chocolated, the workers organize the preservative-free sweets into lush arrangements that resemble flowers in bloom. Customers can choose to plop their bouquets in a variety of vessels, including vases, mugs, and sports- or holiday-themed containers that add a personal touch to the edible gifts. Alternatively, customers can opt to adorn gifts with the cheery, red lids of candy boxes, nestling 12 chocolate-dipped morsels inside to build anticipation and determine if loved ones have x-ray vision as they guess whether fruit will come dusted in shredded coconut or drizzled in white chocolate.
The fellowship-trained physicians at Corneal Associates Of New Jersey have always flaunted their mastery of corneal-transplant and cataract surgery, having performed more than 6,000 refractive procedures since 1983. As soon as LASIK was approved by the FDA, the team quickly added this cutting-edge technology to their vision-enhancement menu and became one of the area's most trusted in the exciting new field. Today, whether sight-weary clients are in need of a clear new cornea or simply removal of stubborn 3-D glasses, the center's cozy office and immaculate surgery room effectively brighten their outlook on the world.
#1 Fish Market's Bobby McNeil always had a deep affinity for seafood. He spent his childhood perusing Gambardella's Fish Market with his Sicilian mother, and his young adulthood hauling cumbersome fish as a wholesale seafood trucker. “There was something I liked about handling raw fish, handling nature,” McNeil told the Yale Daily News. “I sort of found my calling.” When he opened a fish market of his own, McNeil honored New Haven's maritime heritage by offering a spread of live lobsters and blue crabs, local Connecticut river-boned shad, wild salmon, and an ample assortment of steamers, mussels, and cockels. And while many modern-day fishmongers rely on direct-order flights to fill their display cases, McNeil gets his stock the old-fashioned way: through twice-weekly trips to New York's Fulton Market—a bustling hub of activity filled with professional fisherfolk, wholesalers, and seafood plucked fresh from local waters.
Popular among Yale professors and local seafood connoisseurs, #1 Fish Market satisfies discriminating palates with its fresh shellfish and sushi-grade tuna, while a lineup of pre-prepared dishes, such as Rhode Island clam chowder and homemade lobster bisque, delights visitors with a taste of hearty New England fare. The market's ever-changing stock always features a variety of fresh-caught fish, such as scallops, sole, halibut, and cod, as well as a selection of frozen items that presents guests with more exotic feasts of Chilean sea bass, octopus, and Alaskan crab.
Whole Foods Market's commitment to the interdependent network of sustainable farms and organic producers can be seen in its carefully selected product lines. The homegrown 365 Everyday Value brand makes it easy to eat naturally, organically, and economically. It features an array of items from all product categories, including groceries, vitamins, household items, and more—each manufactured to meet the rigorous quality standards woven into the fabric of Whole Foods Market, which itself is made from 100% alpaca wool.
Pepperheads Hotsauces stockpiles over 800 tongue-searing hot sauces, rubs, and marinades that inject bursts of heat and flavor into savory dishes. A top seller, Black Mamba hot sauce ($32.99/6 oz.) culls chocolate habañero peppers and capsaicin extracts to craft a viscous spice said to approach several million Scoville units, the scale that measures spicy heat by weighing tasters' shed tears. Pure powder of jolokia ghost pepper, reputed by the February 2007 Guinness Book of World Records to be the hottest chili pepper on the planet, cater to pyrotechnic cooks craving to create their own rubs or sauces ($29.95/48 grams).
Bishop's Orchards was established in 1871, when the first of six Bishop generations began filling shoreline bellies with fresh-from-the-farm fruits and vegetables. Today, having withstood 140 years worth of technology changes and weather disasters, the orchard continues to thrive, currently growing crops on more than 320 total acres—313 of which are family-owned. In 2005, the orchard stretched its homegrown empire into potable territories with the birth of a winery, which produces more than 15 wines using the farm's fruit. Not to be outdone, the orchard's market is still a year-round source for fresh produce more than a century after it sprouted into a humble roadside stand from a single appleseed.