Since 1975, Finest Sausage & Meat's master butcher has championed Germany's culinary tradition of grinding fresh, spiced meats into juicy sausages and transforming slabs of pork into traditional smoked delicacies. Prop up flimsy sandwich buns with deli meats (many at $4.49/lb.), and fill homes and or office ventilation systems with the irresistible aroma of frying bacon ($5.99/lb.). The facility’s meat mavens create fresh sausage ($3.25/lb.) and salami ($6.35/lb) on the premises, as well as smoke kassler, ($4.99/lb.), a boneless pork chop that belts out smoky, savoury flavour notes along with doo-wop hits.
The popular sandwich franchise offers an expansive selection of speedy snacks, including soups and salads. For a trimmer take, try a torpedo or bullet, where longer, leaner baguettes get packed with yummy stuffings, such as the mozzarella, turkey, and red-wine vinaigrette of the turkey bacon club or the heaping stacks of meat (ham, salami, capicola, and pepperoni) of the Italian. Other sliced-bread standouts include sammies (flat bread), signature sandwiches, and classic subs. View a complete menu here.
In 1978, there lived a man who loved sweet corn. His name was Jay, and his affection for sweet corn was so enduring that he and his wife, Marg, planted an entire acre of the stuff. Later years saw the addition of pumpkins and a corn maze, and in 2006, their son Channing bought the farm with his wife, Amy.
Since then, Channing, Amy, and their sons have expanded to transform Strom's Farm into a family-friendly autumn festival come September and October. Fall weekends see wagon rides, pumpkin-tossing contests, hay bales, and fresh-baked treats. Of course, the corn maze is still there, but today it spans a whopping 6 acres. Puppet shows and homegrown popcorn, however, aren't the only passions that guide Strom's Farm. A portion of the proceeds from every autumn festival go to local and national charities.
Gary's Superette is a full-service convenience store that satiates shoppers with fresh-dough pizzas, hot subs, famous flavored wings, and delectable finger foods. The 16-inch pizza satisfies disk devourers ($10.99), while finger foods such as chicken tenders ($6.99/lb.) and jalapeño poppers ($4.59) keep famished digits from eating typewriter keys. Send senses of taste into a tizzy with more than 20 flavors of chicken wings that coat the tongue in garlic, barbecue, and Cajun spices ($0.54 each; $11.99 for 25; $22 for 50). A plethora of hot sub flavors, including meatball, veggie, and tuna melt, situate comfortably on 10-inch bread and venture into the depths of hungry mouths ($4.99).
As you don an apron and look around the SupperWorks kitchen, you might wonder if you've stepped into the body of a gourmet chef—sous-chefs unseen have chopped and sliced every ingredient imaginable, and now it's up to you to bring each entree to life. The epicurean fantasy continues as staff members begin leading you from station to station on a quest to create 6, 9, or 12 entrees. Each is perfect for freezing and cooking later when you're pressed for time.
SupperWorks' recipes change from month to month—entrees could include pork tenderloin and prosciutto in puff pastry, beef-and-mushroom goulash, and veggie-packed chili. But one thing doesn't change: the easy meal assembly.
All of the planning, shopping, washing, and prepping is done in advance, and the staff cleans up each station as dishes are completed. When the session ends after an hour or two, they'll send you home with easy-to-follow cooking instructions. SupperWorks also keeps prepared meals on hand for patrons to pop in and pick up at a moment's notice.