Led by the experienced executive chef Joyce Cimiotti, Chef and a Baker's culinary experts—who are trained in both the culinary arts and patisserie and baking—plate mouthwatering meals for catered occasions. Delectable hors d’oeuvres, filet mignon, and opulent cakes conga line through events such as weddings, corporate outings, and window-washing conventions. Small bites such as deviled eggs, mint skewers, and assorted mini quiches prime bellies for entrees including fresh bay scallops and new york strip steak. The chefs flaunt their baking prowess with an online dessert shop to supplement gatherings with decadent cakes, traditional pies, and artfully topped mini cheesecakes. To spread their love and knowledge of fine cuisine to the masses, the chefs host a varied schedule of three-hour cooking classes.
Featured on WSVN's Style File, Crepeteria adds a touch of American flair to classic French cuisine with an eclectic menu of sweet and savory crêpes filled with fresh fruits, deli meats, or vegetables. Start mornings off right with the breakfast special, a crêpe-wrapped mélange of ham or bacon, egg, and melted swiss, or swap it for a sweet beginning by wrapping the wafer-thin pancake around vanilla ice cream or a bowl of cereal. The crêpe craftsmen also fold the delicate dough around an assortment of customer-chosen toppings, such as peanut butter and jelly, or sliced apples, raw honey, and melted brie, all of which may be washed down with fresh cups of hand-roasted, small batch Savannah's PERC coffee.
Oakland Park Subs lines rye bread, wraps, or white and wheat rolls with more than 25 classic sandwich combinations ranging from traditional corned beef to kraut-laden hot-dog subs. All-day breakfast options cover plates with cinnamon french toast, three-egg omelets, and stuffed breakfast sandwiches. With free delivery, patrons can enjoy a piping-hot sub handed off by a loyal delivery person or launched at high speed from Oakland’s delivery catapult.
The ambience at Spice Room is romantic and intimate, thanks to the exposed brick walls, the gauzy draperies that hang from the ceiling, and the soft light that gently falls from globe fixtures overhead. The only thing warmer than the ambiance might be the food, though, thankfully, the spice level of the curries and noodles dishes can be adjusted to match the heat of diners’ passions or left mild to calm nerves during first dates or IRS audits.
Offering casual dining and a scenic beachside atmosphere, Aruba Beach Café's chef Christopher Nealon whips up a plethora of fresh seafood dishes and other mouthwatering eats. Drop by to enjoy a beach tini or beer, soak up the breezy vibe, and dine on a wide selection of menu items. Fill up with a seafood quesadilla ($13.99), sesame crusted salmon ($19.99), baked crock of escargots ($7.99), or coconut fried shrimp ($11.99) and bask in the post-meal glow like a well-fed shark hammock-lounging beside a bioluminescent squid.
Hugh's Catering's namesake—master chef Hugh McCauley—guides hands in creating dishes and executing flavor-enhancing pairings in three-hour cooking-experience courses. Hugh leads 50–60 culinary initiates in a fun and engaging course of their choice, cooking up savory treats and decadent desserts to elegantly adorn dinner tables or a clown's face. Classes cover a variety of topics, such as French food-and-wine pairing, winter comfort foods, and German-themed cookery, in which students whip up brats, spaetzle, and homemade strudel while guzzling a tall mug of beer and shouting, "Salud!" As chefs fashion and consume their homemade feasts, an open bar supplies beer, wine, and specialty cocktails, transforming the classroom into an all-out bash. See the schedule for availability.