The minds behind Fresh Farms Cafe hope to nourish guests with food that is not only prepared fresh every day, but also made with local dairy, meat, produce and bread products. Every morning, the kitchen welcomes deliveries of bread and fresh produce that the kitchen staff later use in handcrafted artisan sandwiches, paninis, salads, and flatbread pizzas. The cooks hand-form burger patties using 100% certified Angus beef from local farms and cook them to order, whip up housemade sauces, blend fruit purees with milk for smoothies, and simmer pots of freshly made soup.
If they can't find an ingredient locally, they turn to regional and environmentally-conscious suppliers, eschewing national companies in an effort to be green. In fact, sustainability is so important to Fresh Farms Cafe, it serves its food and drinks in 100% recyclable, compostable, or post-consumer containers. Plus, it recycles newspapers, allowing patrons to freely read one that someone else has already read or used as a prop in an impromptu street performance of Newsies.
Each day, the modern interior of Saturday Morning Cafe fills with the aromas of freshly brewed coffee, seafood and chicken sizzling on the grill, and sweet pastries. In warmer weather, these smells might mingle with an invigorating breeze from the Inner Harbor and the dulcet tones of far-off sea shanties in the outdoor seating area. In this casual atmosphere, diners indulge in comfort food, including french toast topped with berries and whipped cream, house-made waffles with Southern-fried chicken, and omelets stuffed with crab and shrimp. Later in the day, chefs prepare sandwiches and specialties such as barbecue chicken and fish and grits. The space also hosts occasional live performances from local musicians and showcases work from local artists.
Cup Love cools off tongues with classic low- and non-fat frozen yogurt in flavors such as strawberry and vanilla, salty caramel, cake batter, and cookies and cream. Its self-serve machines also dole out creamy Fage Greek frozen yogurt. As a result, Cup Love was voted to have some of the best fro-yo in Baltimore by CBS in 2012.
The shop further satisfies sweet teeth with housemade cupcakes in flavors such as coconut, banana-toffee, and s'mores. Many of the cupcakes are gluten free, low in sugar, and made with multigrain flour, resulting in a dessert that's both healthy and tasty, unlike dark-chocolate-covered peas.
Alive Juices' drinks aren't technically alive. They are, however, brimming with natural enzymes and unaltered nutrients?thanks to the fact that the company presses each freshly before bottling and never pasteurizes. Ayurvedic principles and modern nutritional research come together in eight low-calorie juice blends that strike a balance between savory and semisweet. All are made with garlic, sprouts, ginger, lemon, and apple, but also feature combinations such as beets and kale or red bell pepper and mint. The juice-makers punch up their recipes with a blend of herbs and spices, and use USDA-certified organic produce when possible.
Juices are provided as part of weight-loss programs and full cleanses, and may be used as part of meal-replacement plans that also include fruit and nut snacks rather than just pictures of steaks with Xs drawn over them. To sweeten the arrangement even further, Alive Juices also delivers its packages to customers' homes and offices throughout the DC area.
Kolache Kreations adapts generations-old eastern European recipes to bake up fresh, circular pastry bundles loaded with sweet and savory fillings complemented by a menu of coffee drinks and more. Kolache's Old World wizards start with slightly sweet dough and tuck the tender foundation around scrumptious stuffings of fresh fruit, meats, cheeses, or an infinite series of incrementally smaller kolaches.
Inside HoneyBaked Ham, 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 makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.