At The Flavor Exchange bottles of olive oil dot marble countertops, peek out of rough-hewn wicker baskets, and run along the length of walls lined with pantry shelves and curio cabinets. The polished metal gleam of the lids sealing jars of preserves or spices cast a dappled glow on olive-green walls. Though the ample selection may overwhelm some gourmands, the shop’s EVOO experts curate the experience, guiding customers from decanter to decanter, chatting about winsome flavor combinations, and treating palates to tastes of organic, kosher olive oils and herb-infused balsamic vinegars. Additionally, the staff leads occasional cooking classes, giving budding chefs a chance to experiment with olive-oil-infused entrees and add a few unique recipes to their repertoire without having to infiltrate Betty Crocker's research and development fortress.
Drawing on more than 15 years of experience, HIPAA-certified technicians boost computers’ performance with upgrade, maintenance, and repair services. Technicians can travel to homes or offices, or customers can bring ailing machines to the shop for same- or next-day repairs. In addition to removing viruses and installing protective software, the technicians can transfer data, upgrade operating systems, and make sure that nobody dies of snakebite on the Oregon Trail.
HoneyBaked Ham classic sandwiches pile poultry, beef, and more between bread bookends for a quick and quality meal. Barnyard-based sandwiches include the HoneyBaked Ham classic, featuring the meat magnate’s signature honey-crusted ham and a creamy honey-mustard sauce. The HoneyBaked turkey classic matches the Thanksgiving mascot with swiss cheese and savory sauce atop a fresh roll. Choose a side item to accompany the classic sandwich on its digestive journey—options include potato salad, broccoli-bacon-bliss salad, and macaroni 'n' cheese salad—and write an edible epilogue to your tale with HoneyBaked Ham’s dessert cookie or brownie.
Since its maiden curing of 1947, the Phillips Brothers Country Hams family has been transmogrifying plain old pork into the Southern country-style hams that earned them the National Country Ham Association’s 2004 smoked-ham grand-championship trophy. The magic begins as each lucky leg marches through two pampering cycles of cure-mix massage and relaxation in chilled oak bins for 40–45 days. After a quick dip to remove excess salt, heroic hocks bask in dry heat for at least 25 days before their debut. Customers exercise culinary imaginations with a whole country ham ($49.95) or staple packages of Phillips wafer-thin slices ($8.99/lb.) together to construct an edible self-portrait. The Midnight Snack pack, a down-home treasure chest of biscuit-cut country ham, baking mix, syrup or jelly, and grits, begs to be assembled into a late-night buffet ($37.95). Accent savory tastes using condiments including Saluda honey on the comb ($24) and locally made jellies ($5), with varieties such as garlic pepper and raspberry brandy complementing each ham's flavor, coloring, and collection of novelty shotglasses.
The Meat House specializes in gourmet proteins, from all-natural filet mignon and marinated chicken breasts to cuts of lamb, veal, and pork. For more than a decade, the butcher shop has been serving each cut of meat alongside a satisfaction guarantee, along with hearty bread, cheese, and more than 100 varieties of wine.
The display cases brim with marbled cuts of Prime and dry-aged beef as well as chicken breasts in lemon-pepper or sun-dried tomato marinades. When available, the butchers also slice cuts of venison, alligator, or boar. The Meat House's prepackaged rubs and marinades fill the air with the aromas of garlic, peppercorns, hickory, and molasses.