Taking to heart the idea that three is a magic number, the owners of Mugshots CoffeeHouse dedicate themselves to a triple bottom-line business model that supports people, profit, and the planet. Organic direct trade beans constitute the whole of the steamy coffee and espresso drinks served by the baristas, and locally raised, earth-friendly foodstuffs comprise each hot sandwich found on the menu. Much of the money generated by the brisk bean trade goes toward charities of both local and international origin. When not welcoming community organizations for meetings or fundraisers, the venue shows off its artsy side with film nights, open mics, and staged readings of VCR instructions.
Peregrine Coffee is a high-end, Philadelphia-based micro-roaster supplying sophisticated sippers with freshly roasted whole beans from around the world. Specializing in single-origin coffee beans from small farms, Peregrine roasts to order and ships via priority mail within hours of completion to ensure that caffeine connoisseurs obtain the freshest java possible. The beans are packaged in 8.8-ounce bags (an average weekly supply) and dated to remind absentminded caffeinators to drink up within the 10-day freshness window, or else they risk watching the beans grow into full-sized gremlins.
A warm and welcoming place for you and your neighbor. A place where all walks of life can enjoy a cup of love:) We love supporting community movement & education of those locally and globally. Come listen to some sweet afro-beat tunes and enjoy some cold and tasty drinks
Though she's one of five hosts of ABC's food talk show, The Chew, Carla Hall has no trouble standing out from the crowd. You can tell her apart from her cohosts, such as restaurateur Mario Batali and wellness enthusiast Daphne Oz, in numerous ways: her funky glasses, her penchant for calling out "hootie hoo," or, perhaps most unique of all, her love of homestyle comfort-food cooking.?
Born in Nashville, Hall specializes in Southern staples, made with French techniques she perfected at Maryland's L'Academie de Cuisine. Her creations earned her a slot on two seasons of Bravo's Top Chef, where she earned raves from the judges for her gumbo. The secret behind the stellar dish? Cooking with love. Hall believes the chef's feelings shine through in the food, which is why angry people can only make hot sauce. Hall still cooks with love today, too, whipping up bite-size sweet and savory cookies and creating original recipes for her cookbooks. She recently announced the development of her very first restaurant?Carla Hall?s Southern Kitchen?slated to open in New York City next year. A fast-casual love letter to Nashville, the restaurant will feature iconic Nashville hot chicken and southern sides, which are anchored by Hall?s family recipes and perfected with her personal touches.
Though it goes through its fair share of alligator meat and "Devil Dust," Beck's Cajun Cafe is not a medieval apothecary. Chefs receive alligator sausage directly from New Orleans, and dry rub the “Devil Dust" seasoning into cuts of meat awaiting the grill. This reverence for Cajun culinary tradition, along with many bowls of gumbo, has earned the stand its reputation as a Creole institution among the regulars of Reading Terminal Market. The squishy brain behind it all is chef Bill Beck, whose kitchen prowess has been documented on television programs, at Manhattan's James Beard House, and inside the homes of local hungry men. His menu layers traditional Louisiana eats with reinvented staples: beignets sell for Wednesday and Sunday breakfast along with egg, sausage, and cheese po’ boys. Lunchtime po’ boy variants feature fried oysters and catfish, and garnered the award for Best Sandwiches in Reading Terminal from Philadelphia magazine in 2011.
The secret behind Coffee Beanery's successful growth into more than 100 franchises is easy to spot: their roasting process. The company's master roaster skillfully toasts high-quality Arabica beans to create varied flavor profiles, from the slightly sweet to the dark and complex. These flavors come out when baristas brew the beans and blend them with steamed milk, chocolate shavings, and flavored syrups, creating the house's signature drinks. They specialize in drinks on the sweeter side, such as the rich chocolate ice fudge ripple and espresso frappalattes made with a choice of syrup. Guests looking to fuel up with food as well as caffeine can grab one of the cafe's signature toasted sandwiches or salads, creating meals that are satisfying and easy to eat on the go, unlike a watermelon on a stick.