Helmed by executive chef and baby cake froster Tiffini Soforenko, Yummy Cupcakes bakes daily batches of 22 different flavor combinations (chosen from a roster of more than 212 flavors), made from scratch with quality ingredients including sweet creamery butter, ranch fresh eggs, and Madagascar Bourbon vanilla bean. Upcoming flavors for November include a handful of daily offerings such as brown sugar cinnamon, carrot cream cheese, and traditional southern red velvet, complete with rich cream-cheese frosting and taste bud-pleasing hospitality. Crown your favorite Elvis-loving veteran on November 11, with The King, a bacon-filled peanut butter cupcake with banana buttercream and nuts, or the marshmallow yam cupcake, made from fresh yams, marshmallow fluff filling, and frosted with brown sugar buttercream. Forgo the traditional Thanksgiving dinner in favor of turkey-gravy-flavored cakes with cranberry cream cheese, as well as a trail of vegan pumpkin pie cupcakes. In addition to vegan mini-cakes, Yummy produces sugar-free options and guarantees all cupcakes are not on fire.
Beginning a roadside stand in Guasave, Mexico back in 1975, the crave-worthy flavor of El Pollo Loco’s tender, flame-grilled chicken quickly spread—in between bites—by word of mouth. The marinate’s family recipe of herbs, spices, and fresh citrus juices was soon in production across a handful of locations in Northern Mexico, and by 1980, El Pollo Loco’s first location opened up across the border, in Los Angeles. Today, the process streamlined, El Pollo Loco’s same flame-broiled chicken populates burritos, tacos, and plates piled high with fresh salsa, rice, and beans.
RAWvolution founders Janabai and Matt Amsden serve up raw foods chock-full of healthy vitamins and enzymes, earning praise from celebrities such as Cher, Susan Sarandon, and Alicia Silverstone. Forged from locally sourced organic produce, the Amsden’s array of gourmet wheat-, soy-, and gluten-free vegan fare tickles health-conscious palates at two café locations in New York City and Los Angeles. Their prepared-meal service, The Box, also fills clients’ fridges with four to five days’ worth of premade organic meals for at-home noshing.
A woven basket of berries, foraged greens, and a wild boar with a spear in its side––these were the feasts of Paleolithic humans, who ate only what they could hunt and gather on the move. Grains, dairy, and legumes were inedible to our early ancestors, and adherents to the paleo diet maintain that our bodies are best served by eating that same pre-agrarian diet. Nutrition coach, accomplished Ironman athlete, and exercise instructor Nell Stephenson guides her clients to vibrant healthy lifestyles within the diet's parameters.
In an interview with Lava magazine, Stephenson outlined her journey to the paleo diet, which began by identifying a latent gluten allergy in 2006 and continued on with her co-penning cookbooks with Dr. Loren Cordain, the “father” of the diet. Her experiences led to her current philosophy, which mimics the Hippocratic view that food should be medicine and vice versa. On CBS, Stephenson demonstrated some of her recipes and explained that one of the goals of her Paleoista book was to assure women especially that despite the caveman-esque name, the diet is accessible to anyone.
Stephenson channels her enthusiasm for and expertise in paleo living through diet and lifestyle services designed to introduce clients to pre-Neolithic ways. Phone or Skype consultations help determine individual plans of action and abilities to hunt and trap wild avocados. After that, clients can commission her for custom nutrition plans, more hands-on coaching, cooking lessons, and kitchen makeovers. :m]]
As her catering and party-planning career neared its 20th year, Marla Barreira felt ready to lead a dining space of her own. At Marla's Cafe, she crafts dishes that draw on her favorite American, Italian, and Latin flavors, from shrimp tacos to chicken lasagna. In one specialty, Filet mignon gets doused with a wild mushroom reduction; she also whips up more than five housemade soups, including spinach cilantro. Feel free to enjoy your meal in the cozy front dining room or on the heated patio right off Victoria Street, or immediately spoon it into a duffel bag and eat it at home.
Founded in 1959 by Marvin Saul, whose two sons supervise a staff of more than 150 today, Junior’s cultivates a family-friendly atmosphere with a dedicated kids’ menu and complimentary balloons for youngsters on weekends. Classic breakfast fare—served all day—and house-made rye breads crowd Junior’s tabletops alongside platters of smoked fish flown in fresh from New York. Pastries and cookies tempt sweet teeth from behind glass cases, and chefs can also customize cakes for special occasions, such as birthdays and gingerbread housewarmings.