Meats, cheeses, fruits, and veggies line the counters and display cases at DaVinci Gourmet Market, where chefs draw upon a palette of fresh ingredients to compose take-home entrees and catered meals each day. To-go containers nearly overflow with wild-rice salad or crab cakes, and entrees of grilled salmon or roasted chicken make for ephemeral table centerpieces. The sun rises over omelets and traditional two-egg breakfasts, and the lunch menu’s specialty paninis invoke the Leaning Tower of Pisa with their stacked toppings and unstable groundwork of toasted ciabatta bread.
Contrary to its name, the signature item at Rita's Ice is a sandwich. Well, sort of. Known as the gelati, the tasty creation consists of a mound of italian ice?made from scratch every day using fresh fruit?crammed between two giant dollops of frozen custard. The gelati, along with a construction team that demands to be paid in sprinkles, has helped Rita's expand to more than 500 italian ice stores in the United States over nearly three decades. The Kosher-certified franchise has become so popular that it even made the top of Zagat's list of Best Quick Refreshment chains in 2012.
But the expansion would mean nothing if the desserts themselves weren't delicious. Thankfully, Rita's carries more than a dozen flavors of italian ice, which run the gamut from cantaloupe and guava to cotton candy. The shop also serves gelati, cream ice, milkshakes, and sundaes awaiting to be piled with limitless toppings. To keep taste buds tempted, Rita's consistently adds inventive and seasonal flavors to their menu. Among these are strawberry Starburst italian ice, marshmallow peanut butter cream ice, and pumpkin cheesecake cream ice.
Tailgating Unlimited's attendants help humans meet their fundamental need to combine entertainment with food. They arrive at driveways and sports-arena parking lots, set up their orange trailers, and grill enough food for families, friends, and reserve friends. As attendants tend to wings and burgers, tailgaters can fill glasses with bubbly brews from a built-in beer tap and kegerator. The mobile parties entertain with the help of a stereo and a 52-inch Samsung high-definition television, while included chairs, tents, and tables create convenient viewing areas. Aside from games, Tailgating Unlimited's trailers are a familiar sight at fundraisers, graduation parties, and other outdoor events.
Inspired by cuisines of the world, Collette at Sunflower Catering whips up meals with seasonal and natural ingredients, as well as pinches of exotic spice. From harissa-infused Israeli-style couscous and hoisin chicken to American-style chicken pot pie, Sunflower Catering customizes its menus to suit hosts' tastes and budgets. Sunflower Catering sets up each meal buffet-style and returns to collect loaned servingware after guests have gone home or curled up under the table.
For more than 25 years, Drama Kids International has nurtured thousands of thespian students and kids simply searching for an engaging activity, instilling children with the ability to speak clearly and confidently. Classes focus on sharpening articulated speech and encouraging creative expression. Children are placed in classes according to their age group: the Lower Primary (ages 5–8) teaches kids how to deliver lines and hone social skills, the Upper Primary (ages 9–11) delves into improvisation and dramatic movement, and the DKI Acting Academy (ages 12–17) preps scene-stealers on how to audition for their dream role. Each class includes a variety of activities for kids to unleash their imagination, which develops their dramatic abilities in a fun, easy-going setting. Drama Kids instructors foster an open, comfortable acting environment. Call ahead to schedule the first class and start your child down the path of becoming one of the more notable Baldwin brothers.
With chef Frank Lynch at the gustatory helm, Bourbon Street Cafe serves up tasty Cajun meals that have earned it an award for Best Brunch on a Budge from Page Six Magazine. Dishes such as blackened catfish and New Orleans po boys compete for attention with the house-specialty seafood gumbo and jambalaya, in which chicken and shrimp carouse with ground zydeco notes in a creole-sauce-slathered nest of spicy rice and andouille sausage. The large eatery further captures the essence of a New Orleans?style caf? with its colorful wall murals, fringed tabletop lamps, and plates accompanied by Mardi Gras beads, and its multiple flat-screen TVs light up with Sunday football action when the New York Scallywags play the New England Ne?er-do-wells.