Hourly Bartender's licensed bartenders and bar backs travel to clients' events to mix cocktails and pour drinks atop a portable bar. Upon arrival, they set to work serving libations of the client's choice, providing glassware, cocktail napkins, and other accoutrements if desired. For a special celebration, opt for a champagne service with serving trays.
Like a pin to a balloon, a relaxing Swedish massage at A New You Wellness Center is a sure-fire way to deflate stress. But if more oomph is called for?whether's it to alleviate an injury or sharpen a shoulder blade?the staff can also dole out deep-tissue or sports massage kneads.
The Farm Table connects farmers to families within 200 miles, delivering fresh fruits and vegetables from more than a dozen small and medium-sized farms. Its growers include Gerardo Flores and his son Omar, who grow rare vegetables on Flores Farm, and Saunders Brothers, a third-generation family orchard. These and other farmers gather up their best crops?such as peppers, cucumbers, tomatoes, and strawberries?for The Farm Table staff to deliver door-to-door every week. Each box contains enough fruits and vegetables to feed a family of four. Customers have the option of a Garden Box of salad-making items or the Chef Box of classic vegetable sides. By making it easier for families to eat locally, The Farm Table aims to support local farmers, instill healthy eating habits, and reduce carbon footprints.
Tapas orbit groups, drawing conversation out into long afternoons measured in slowly drained bottles of wine. Chatter drifts toward the ornate paneled ceiling at C’est Le Vin, where the small-plate style of dining leans heavily on those Spanish traditions. Chefs sear spiced-steak kebabs, roast tilapia on planks, and broil artichokes with goat cheese and thyme, which can be eaten at tables or on comfy couches. Soft lighting illuminates a rotating display of artwork and glimmers off ranks of bottles brimming with the rich earthiness of garnacha and tempranillo grapes. Most nights of the week, entertainment may include writers reading their poetry, musicians strumming their guitars, and artists unveiling their work. Tango lessons introduce the dance’s lilting moves and provide a place where people with roses super glued to their mouths can fit in.
Carytown Cupcakes' team of bakers, affectionately known as "Team Buttercream," handcrafts the shop's preservative-free treats from scratch daily. Proprietor Dawn Schick harnessed the epicurean skills she gained as a personal chef and caterer to open her own cupcake shop in 2009 and has been baking alongside her expert team ever since. Her permanent menu of classic cupcakes woos sweet teeth with the familiar, comforting flavors of red velvet, vanilla, and baby blanket. Meanwhile, her seasonal menus rotate weekly to include vegan and gluten-free selections that fit into themes ranging from wine country to candy bars. For those 21 and over, Carytown Cupcakes is now offering beer, wine, and prosecco.
By the time Blue Bee Cider's signature drink is ready in the spring, it's been three seasons in the making. The process begins in the fall and winter pressing season, when baskets upon baskets of Virginia apples, their ripe red skins shocked with gold, are crushed to loose their sweet juice. The juice lies dormant for the winter, undisturbed by the needless addition of sugar or water, slowly fermenting. Finally, come the break of spring, it takes on the fizzy character of carbonation and is bottled, ready to take its place on the shelves behind the tasting bar. Each of the three varieties takes on a different characteristic from its different blend of apples and ingredients, from the Charred Ordinary's dryness lent by heirloom apples, to the Harvest Ration's surprising kick supplied by fortification with brandy.