In addition to catering and one-time meal services, Bent On Cooking provides private groups and solo food scholars with interactive cooking lessons under the expert tutelage of Chef Rosie Bent. With more than 13 years of experience as a personal chef and certification as a raw chef, Chef Rosie possesses the know-how and natural ease to teach any fledgling flambéist the pleasures of cooking. Relish the epicurean excitement with a two-hour cooking class for two that can take place in the privacy of your own home or on-site using Bent On Cooking's equipment. During the two-hour culinary lesson, Chef Rosie will guide you in making two to four delicious recipes while demonstrating various techniques such as the backhanded cucumber chop and the double-knot sautéing slide. Ingredients are not included for either location but a shopping list will be provided.
Edible Arrangements' more than 50 fresh, artful fruit baskets combine the aesthetic elements and emotive properties of floral arrangements with the juicy edibility of fruit. The sweetery's designers stud the Delicious Daisy, a bouquet of sliced honeydew, pineapple, and cantaloupe, with strawberries and strings of grapes that can double as a 25th-anniversary gift for a Smucker's jam heiress ($35). Decadent, gluten-free layers of white and semisweet chocolate coat fruit in a 12-piece box of hand-dipped strawberries and bananas ($25). Customers can also put today's Groupon toward a larger centerpiece, such as the Melon Delight, a decorative spray of watermelon wedges, pineapple daisies, cantaloupe, honeydew, grapes, and double-dipped bananas sprouting from a watering can ($76). The preservative-free treats are all handcrafted at the apex of freshness, readying hand-dipped dainties to be hand-shoved into eagerly awaiting mouths.
The pizzasmiths at Sopranos Pizza & Restaurant hand-toss dough to sculpt piping hot pies covered in fresh veggies, meats, and whole-milk mozzarella cheese. The menu busts out traditional pies such as the four-cheese pizza, a circular pillow of ricotta, provolone, mozzarella, and gorgonzola cheese (16", $15.75) that harnesses soothing dairy power like a cowboy's lullaby. The Mike's Favorite calzone fills a crunchy dough stocking with pepperoni, sausage, gooey cheese, and sauce (12", $11.25). Pizza artists array toppings ($0.75–$3) such as salami, jalapeños, chicken, and artichoke hearts across a cheesy canvas (9", $4.25) to craft a culinary masterpiece that can be bronzed and placed on the mantel. A parade of hot and cold sandwiches ($4.50+) and pasta dishes march across Sopranos' tables, releasing a bouquet of mouthwatering aromas to demand stomach space.
After graduating from high school, Reza Karkouti dreamed of opening his own teriyaki restaurant. He garnered support from family and friends, and he and his father, Ahad, opened a tiny eatery called Tokyo's Teriyaki in Encinitas in 1992. Through hard work and an attention to detail, the restaurant's reputation grew, and the demand for juicy, teriyaki-glazed chicken and beef quickly spread to other cities. This led Reza’s younger brother, Amir, to help open a second location. Now a seven-location, family-owned chain, Surf Brothers Teriyaki still sees its two siblings focusing on customer service and quality products.
The duo chooses natural meats that are minimally processed, hand trimmed, and grilled, avoiding shortcuts such as microwaves, frozen foods, and laser-based slicing. Their Hawaiian-themed restaurants and catering business have been featured in numerous television spots, radio shows, and newspaper articles. Michelle Murphy Zive of SanDiegoFamily.com says the restaurant offers "a taste of Hawaii" and "healthy food served fast." The brothers give back to the community that helped them grow by donating to charitable organizations such as the Wounded Warrior Homes project.
Sure, diners could make tacos at home, by ripping open a packet of premixed spices and heating up some factory-made tortillas. Or they could take a drive to Las Olas Mexican Restaurant, where nothing is ever pre-made, where everything on the menu is crafted the traditional way: from scratch and with local and organic ingredients whenever possible. In 1981, owners Dave Murphey and Pete Johnson opened the first location of Las Olas Mexican Restaurant, an homage to the eateries they enjoyed as they grew up, surfing on Mexican beaches. They claim to have brought the first fish taco stateside, and strive to serve similarly tasty and healthful fare. Whether enjoying a traditional Mexican dish such as tostadas or crisp chimichangas, or one of the specialties, such as shrimp tacos or seafood enchiladas, diners rest easy knowing that as they eat, their carbon footprint is shrinking without subjecting their foot to laser liposuction. The seafood served is sustainable, and all paper products are recycled.
Capriotti's Sandwich Shop boasts a full menu of made-to-order sandwiches built from house-cooked meats and produce that's delivered daily. Guests can gobble up the Bobbie, an AOL's Lemondrop award-winning sandwich that unites homemade pulled turkey, cranberry sauce, stuffing, and mayonnaise ($6.99 for a 9"). Or meat-seekers can paint the palate red with a Slaw Be Jo—a behemoth bovine sub roll enshrouding roast beef, provolone cheese, russian dressing, cole slaw, and mayonnaise ($6.99 for a 9"). Leaving no tongue behind, Capriotti's caters to all dietary desires with various vegetarian options and a slew of thirst quenchers designed to tickle the taste buds beneath a sea of bubbly satisfaction.