Diamante Azul Day Spa & Salon’s owner Kathleen built a menu of services designed to help clients forget about their worries. She and her fellow massage therapists unravel knots, sometimes with the help of oils and heated stones, and even alleviate pain resulting from such medical conditions as fibromyalgia and migraines. Many clients choose to end their sessions with a soak in a jetted tub enhanced by aromatherapy.
In another area of the spa, nail technicians massage hands and feet before prepping nails for an application of polish and optional artistic details, which can range from polka dots to seasonal, sugar-free candy canes. The full-service salon's beauty experts further spruce up clients with haircuts and color, facials, and spray tans.
A towering chalkboard announces the menu at Chef Mark's restaurant, which certified executive chef Mark Carpenter erases and redrafts each day. Drawing from nearly 40 years of experience, Carpenter oversees an experienced kitchen staff as they whip up hearty comfort breakfasts and lunches from scratch. The restaurant's countertops steam with freshly made platters of pot roasts, meatloaf, and pork chops, and a salad bar showcases colorful vegetables and dressings. Meanwhile, a dessert bar is piled high with trays of warm cinnamon buns, crusty rolls, cookies, and pies. After selecting their meals, customers retire to a sunlit dining room filled with white-clothed tables. The welcoming, communal atmosphere is accentuated by decorative flower arrangements, a bookshelf of reading material, and a prohibition on duck hunting of any kind.
At El Patron, chefs cook up an expansive menu of Mexican cuisine. Fajitas carry bounties of beef, chicken, chorizo, or veggies sizzling freshly on hot skillets, supported by a cast of burritos, quesadillas, and enchiladas, as well as vegetarian options. Meanwhile, a drinks menu details domestic and imported draft beers, as well as margaritas with lime, peach, strawberry, or mango.
Over the years they spent scouring the country for each region's best barbecue recipes, the Pig of the Month BBQ president Lea Richards has amassed a wealth of memorable stories. One time, she discovered that her test plates of Memphis ribs were being stolen by the family dog, which buried the bones in the garden. But all her hard work had an enormous payoff—a mail-order barbecue business that's earned shout-outs from an Iron Chef and a feature on Good Morning America.
Today, Pig of the Month BBQ whips up a medley of regional delicacies, ranging from chipotle-infused bacon and italian sausage to tender hickory-smoked pulled pork. Whether ordered à la carte or as part of the celebrated barbecue-of-the-month club, packages arrive on doorsteps fully cooked and ready to thaw and reheat in grills, ovens, or microwaves. To add a hint of tangy flavor to each meal, the Richards ship out bottles of their specialty sauces, such as the savory Carolina mustard or the zesty lime-and mango-based Key West.