At Aunt Kate’s Chocolates, chocolatiers believe that chocolate shouldn’t be compromised by mixing beans from different parts of the world. That’s why they make their geo-specific small-batch artisan chocolates using only one representative type of cacao bean from the region, creating squares that accurately portray the flavors from around the world. They complement the richness of these chocolate blends with fillings such as walnuts, salted caramel, and marshmallows, creating truffles and fudge squares that surprise and delight, much like finding a puppy inside a cat carrier.
With more than 845 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as Peach Perfection and Strawberry Whirl to more indulgent creamy treats, including Peanut Butter Moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
There are certain things some people absolutely need when they wake up, such as a hot cup of coffee. The Shipwreck Cafe complements these basics with more unusual breakfast finds, including eggs paired with pan-fried oysters from the nearby Taylor Town Oyster Farm. Accompanying these delicacies on the menu are buttermilk biscuits smothered with sausage gravy and omelets filled with housemade chili.
Both chili and oysters reappear on the dinner menu, the former as a topping on beef burgers and the latter on its own platter. As the name suggests, seafood is a specialty of Shipwreck Cafe, which spotlights everything from grilled wild sockeye salmon to clams steamed with a butter-garlic sauce. Rounding out these housemade feasts are fresh-brewed iced tea or milkshakes made the old-fashioned way: by leaving ice cream beside the fireplace.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
Six distinct wineries make up the South Sound Wine Trail. At each stop, visitors sample flights of handcrafted wines and meet the winemakers that produce them, using grapes from some of Eastern Washington's best vineyards. The award-winning wineries of the South Sound Wine Trail include, Stottle Winery, Madsen Family Cellars, Northwest Mountain Winery, Medicine Creek Winery, Scatter Creek Winery, and Walter Dacon.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 4,300 restaurants locally owned and operated within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.