As a child, CeCe looked forward to her family’s summertime trips to North Carolina, where she could reconnect with faraway relatives over cookouts. One of her fondest memories from this time is making homemade blackberry ice cream with her Grandma Ruby. Years later, CeCe would look back on these days with nostalgia; she dreamt of opening a business that would bring families together over a tasty summertime treat.
In 2008, her dream became a reality with the opening of Sweet CeCe’s. Like wig salesmen to the Constitutional Convention, families flocked to the self-serve frozen-yogurt shoppe, where they could create their own desserts from dozens of yogurt flavors and toppings. The small shoppe got so popular that CeCe franchised the business. Today, families in 11 states can create sweet memories within the sherbet-colored walls of a Sweet CeCe’s.
L'École Culinaire's Memphis location follows the lead of the school's St. Louis campus to produce top-quality culinary graduates. Thanks to a unique curricular structure, students can focus completely on their chosen field, which could range from short-order cooking to dietary management.
Along with the full academic programs, L'École Culinaire hosts public cooking classes where students can learn basic cake-decorating or artisan-bread-baking skills, or how to prepare French, Indian, or Thai food using only Lunchables and a toaster oven.
Creamy curries, drunken noodles, and sushi rolls stuffed with barbecue eel and fried oysters helped earn Stir Fry Cafe runners-up nods in both the Best Asian and Best Sushi categories for Knoxville News Sentinel’s Best of 2012 list. Blackened tilapia and thai teriyaki chicken stand on plates beside walls decorated with art from local artists. Wine and beer flow freely at the black-and-white checkered bar, which also served as the base for Stir Fry Cafe’s attempt at crafting the longest fish taco in known space.
Freedom Deli's army of hearty sandwiches, available for carryout or delivery, can ably oust hunger from meetings and get-togethers. Bread such as sub rolls, croissants, pretzel bread, and ciabatta—like the walk-in safes of wealthy butchers—lock up rich, flavorful Boar's Head meats. The shop's epic Heavy Lift comes stacked with a farmyard trinity of roast beef, Virginia baked ham, and smoked turkey ($9.95), and the corned-beef sandwich slathers its marble rye canvas with sauerkraut, swiss cheese, and thousand-island dressing ($6.95). Former college students looking to showcase their mature tastes can brandish the pizza sandwich, a refined handheld that encases pepperoni, marinara, and mozzarella ($6.95). Delivery is available within 10 miles of Freedom Deli, and a minimum eight-sandwich order is required.
Thorntons independently distributes gas while keeping clean convenience stores filled with snacks to help drivers stay awake, nourished, or quenched. Power depleted, flex-fuel-friendly cars, trucks, vans, or tail-finned Zeppelins with E-85 Flex Fuel, a renewable fuel source that minimizes earth-detrimental emissions.
With its brown walls and slanting roof, the exterior of Kávé Express recalls a gargantuan coffee to-go box. But in place of a spout for pouring, a glowing round logo beckons visitors around to a drive-thru window to pick up cupped coffee drinks. Complimentary shots of flavored syrups enliven lattes and mochas passed through the sliding opening, and twirls of whipped cream crown espresso drinks blended with ice. Baked goods such as muffins and biscotti also make their way into drivers' hands to be nibbled en route or sewn inside the passenger seat’s upholstery for later.
During spring at Jones Orchard, families gather to bound through the territory’s rows of fruit, peeling back leaves to get at the ripest morsels hidden deep within the thicket. Since growing their first peaches more than seven decades ago, the Jones family continues to ripen juicy varieties of peaches, strawberries, and other fruit on their 600-acre farm, eschewing long-distance produce shipping for local distribution, mostly available at farmer’s markets and during the orchard’s pick-your-own fruit season. Inviting families to pick fruit together is one of many ways the Jones family lures visitors to their orchard seasonally—come autumn, the farmers transform the fields into a vast corn maze. Visitors not content to wander the idyllic grounds can enjoy the orchard’s bounty at the Country Café, where matriarch Juanita Jones flavors her fresh pies and preserves with fresh-plucked fruits.