The meat specialists at Logan Farms Honey Glazed Hams pride themselves on their signature recipes for hams and turkeys. Each hand-trimmed cut is dry cured in a housemade low-sodium brine, smoked with hickory, and glazed in a blend of honey and spices before being spiral cut and packaged for in-store pickup or shipping. Staff also prepare gourmet meats ranging from akaushi beef to smoked texas brisket. Each of the company's nine locations features its own counter-service market caf?. Lunches?such as po' boys and grilled burgers?are served, and a range of gourmet groceries?such as mustards and bean blends?line the shelves.
Tableside belly dancers and traditional Mediterranean dishes entertain eaters at Albasha Greek & Lebanese Restaurant. Tender, juicy lamb shanks rest atop rice pilaf and are joined by hummus and sautéed pine nuts to complete the lamb-shank plate. Thinly sliced chicken marinated in garlic, oil, and Lebanese spices populates shawarma dishes, whereas butter-broiled shrimp kabobs simmer with the flavors of garlic and lemon juice.
The flavors found in El Chico’s enchiladas and fajitas are a tasty testament to what the Mexican eatery does best: cultivating a menu that bustles with authentic Mexican and Tex-Mex dishes. Fajitas provide a savory meal for two, with flour tortillas embracing veggies and chicken, beef, or a combination of the two with the gusto of a bear giving a bear hug. Or opt to reward tongues with enchiladas, which accentuate a variety of proteins with slick coats of cheese and sauce. The spicy beef of Mama’s Favorite enchiladas plays nicely with the fiery nature of chili con carne, and the Top Shelf fajita enchiladas capture rare glimpses of grilled fajita steak and ranchera sauce frolicking on the plate. Avocado enchiladas are also on hand for sets of vegetarian cravings.
The instructors at SandysDance Center don't care if you have two left feet or if you're stuck inside a clunky cyborg exoskeleton. They're proud of their extensive experience with beginners and confident that they can get anyone moving gracefully across the dance floor. Seeing as how they cater to dancers of all ages and skill levels, the instructors prefer a casual, informal style of teaching that focuses on the fun stuff. Classes are generally held on weekdays and range in style from salsa to swing.
Atop a Persian-style carpet in the expansive dining room, famished guests can fill themselves up with homestyle southern and Cajun cooking. The rotating menu always centers on a classic protein preparation such as meatloaf, fried catfish, or pork loin, giving diners a genuine taste of Louisiana without the inconvenience of getting belted in the head with colorful beads. A self-controlled salad bar also awaits eager palates, as well as knee-weakening peach cobbler and bread pudding.