Proprietor Don Dey Ermand has been running Sly Horse Tavern for nearly 30 years, but the restaurant looks much, much older. That's because it was modeled after the 18th-Century elegance of the Raleigh Tavern in colonial Williamsburg. A fireplace spills warmth out into the room, where it is easy to imagine early American colonists warming their hands or whittling the extra corners off their hats. The flickering light wends across oriental rugs and merlot-red tablecloths. Atop them, waiters slide plates of cuisine that fuse modern American and European culinary traditions. Chefs stir steaming pots of cherry and bourbon sauce and craft lobster crème, destined to crown cuts of salmon, ostrich, and Chesapeake Bay crab cakes. Sparkling, white, and red wines pair with dishes such as stuffed trout, which the Washington Times said was “generous in size, exceptionally flaky and sweet, and was complemented with just the right portion of rich crab imperial.”
The chefs at Calbra Classics place heavy emphasis on Nigerian and West African cuisine that is hearty as well as healthy. Whether the food is housed in chafing dishes during a catered meal, whipped up by a personal chef, or delivered to busy families, customers can rest assured that they'll be eating square meals as comforting as if they came from their own stove. In addition to a menu that features savory and rich coconut rice and flavorful stewed goat meat, among other dishes, the chefs also lead hands-on cooking classes. During a single session or multiple-week course, a small group of students learns how to create authentic meals, sampling their results along the way. Afterward, students will be given the recipes they used in class so they can replicate them at home.
Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
French-trained executive chef Jhon Smith presides over Main Street Brasserie's seasonal menu of sandwiches. Duos chatter happily over a time-tested Main Street Club sandwich or a hot italian sandwich, which plumps up a 9-inch sub with a protein trinity of ham, salami, and capocollo blanketed in buffalo mozzarella and imbued with the subtle flavors of a balsamic reduction. From the stage of a savory round roll, a black-bean veggie patty with mushrooms, onions, and hummus flaunts fistfuls of crisp veggies like a farmer on payday, and the half-pound all-beef burger lures in carnivores with a siren song of melodious grilled mushrooms and bacon strips. Reward jaw muscles with sips from a 16-ounce fountain drink or ward off food-induced dips in consciousness with an invigorating mug of coffee.
At Let's Dish!, families select healthy, hearty meals to eat at home without having to dedicate valuable time to planning, shopping, or preparation. After placing an order online, patrons stop by the shop at a scheduled time to assemble dishes that are made from fresh ingredients, customized to taste, and then, like Sleeping Beauty, frozen to prevent them from aging. Meal menus rotate monthly and include homestyle selections, such as pork tenderloin, New Orleans-style andouille pasta toss and santorini chicken kabobs with summer orzo salad. The preassembled Dish-n-Dash entrees allow for speedy pickup service, freeing families to spend more quality bonding time sorting the mail by size and color.
A stack of pumpkins, a penguin, and a Barbie doll rarely share an origin story, but the pastry chefs at SugarBakers Cakes have hand-crafted all three from moist cake and frosting. They create cakes that range from classic carrot cakes to lifelike 3D confections, incorporating ingredients such as chocolate mousse, lemon curd, and coconut pecan icing. Honored by The Knot and WeddingWire for their 2014 wedding cakes, the chefs can tailor their designs to suit a wedding?s unique theme or a reception venue.