Not ones to miss a chance to throw a party, the organizers of Wine & Dine Auctions turn their events into entertaining and educational experiences. Beer and wines from local vineyards pair with steak dinners, which are prepared on charcoal grills onsite so participants can gather cooking tips from the chefs. Next, guests wander over to the auction, where they bid on exclusive, high-grade cuts of meat and other gourmet food items, with minimum bids starting at about 75% off the retail cost.
We have been serving Stokesdale, Oak Ridge and the surrounding communities for over 20 years. After the untimely death of our brother and the founder of the original Stokey’s Pizza, John Johnston, we’ve decided to open back up as Stokeys Pizza Co. in honor of John.
A common stereotype of Mexican food is that all the dishes are pretty much the same. Try telling that to the chefs behind San Luis, San Luis II, and Casa Vallarta, who have produced an eight-page menu of traditional favorites and house specials. Chefs plate up the carne asada especial, a tender sirloin steak marinated, then grilled, and garnished with Mexican cheese, cactus, and chili toreado. Seafood dishes include San Luis seafood, a mixture of shrimp, fish, and octopus grilled over rice. Complementing entrees are two styles of margaritas, beer, and wine.
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Shop the Women in Business collection.
While wings may get second billing on its menu of build-your-own pizzas and hearty sandwiches, Homeslice Pizza and Subs designed its menu to pay homage to Buffalo's spiciest, sauciest, snack-time staple. Chefs toss crispy chicken fingers in a fiery wing sauce and scatter them across signature pies, slathering each slice in mozzarella and blue cheese. Mozzarella is swapped out for provolone in the buffalo-chicken finger sub, which arrives on a white or wheat roll stuffed with lettuce, tomato, onion, and blue-cheese dressing. Taste buds looking to travel outside Buffalo can try another of the shop's signature pizzas, such as a taco pizza laden with ground beef, cheddar, and taco sauce or try their hand at designing their own, picking toppings from a list that includes meatballs, salami, and cherry peppers. Deep-fried pizza balls pop when stuffed between teeth or library-book pages, creating a delicious explosion of mozzarella cheese and pepperoni, while veggie subs, Reuben sandwiches, and a smattering of salads bring a refreshing break to the sauce-laden feast.
In 1978, brothers Eugene and John Jetts lent their name to the sign above their pizza shop in Sterling Heights, Michigan. In the more than 36 years that followed, they’ve lost one of the Ts but gained more than 300 franchises across the country. Jet’s Pizza churns out thin-crust, hand-tossed rounds and signature dish pies. The 8-Corner pizza lets each member of a dining octet enjoy a slice of corner crust without fearing the paper cuts inherent in triangle slices. After loading pizzas with heaps of meats and veggies, guests have the liberty of flavorizing their crust for free, choosing from eight options such as garlic, sesame seed, Cajun, or poppy seed. To augment pies, Jet's chefs whip up triple-cheese turbo sticks topped with mozzarella, cheddar, and romano as well as regular and boneless wings draped in hot or sweet sauces.
Embodying the spirit of the Big Easy, New Orleans Bar & Grill hits the mark with a menu of seafood-heavy Cajun cuisine served in a lush, festive environment inspired by Mardi Gras. From the exterior, the stucco-and-arches structure looks more like a stately hotel or mansion. Inside, exposed brick arches, flourished of soft purple lighting, an elegant black staircase hint at additional decorative splendor. But it's the menu that steals the show, like a desperate high schooler asking a play audience for homework help. The menu's contents include fried alligator, peel-n-eat shrimp, and whole crawfish.