Fueled by her love of cooking, entertaining, and doing both with minimal stress, Plentiful Pantry's founder Debbie set out to develop a line of packaged gourmet foods in 1992. Her husband Jody lent his discerning palate to taste-testing sessions, and together they perfected pantry staples ranging from sauces and pastas to instant cobblers and inflatable soufflés. Boxed and dehydrated products include various soups and sauces as well as whole-wheat pastas and quick side dishes.
With ingredients hand-picked from the rarefied air of the Andes, sun-dried in Ecuador, and sustainably sourced from local providers, The Chocolate Conspiracy isn't your average confection shop. Far from it, The Chocolate Conspiracy makes healthier, raw chocolate, designed to promote health as well as taste delicious. Their chocolate bars include maca, wild spice, and more.
Dolce Bistro & Espresso Bar provides nourishment and plenty of caffeine to shoppers inside Fashion Place mall. The whirl of espresso machines draws in crowds looking for quick pick-me-ups from trying on clothes or flirting with mannequins. The baristas also package gourmet sandwiches that can be eaten at the bar?s stools or on the go.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
The cooks at Taste of Thai embed authentic Thai flavors into a menu of stir-fry, noodle, and curry dishes. Dinner guests can bat away encroaching hunger by merging a choice of chicken, beef, or seafood with six varieties of curry. Various meats and vegetables populate the stir-fry platters like citizens of a soy-sauce-flooded city, such as the pab gra thiam's garlic, baby corn, and green onions or the pad hin ma parn's cashews and roast chilies. For noontime nourishment, introduce taste buds to the traditional chicken or shrimp pad thai or the eatery's special broth, which ripples inside the ground-pork thai noodle soup accompanied by bean sprouts and cabbage. Visitors can signal the end of both meals by scratching plates with silverware or by feasting on desserts, such as the sweet sticky rice with sweet mango.
A venerable textbook of sushi history, the engaging Chef Joe brings more than 20 years of Japanese culinary experience to the Mt. Fuji cutting boards. Each sushi-making class begins with the arts-and-crafts basics of fish-related construction using nori, rice, and rubber cement to build delicious rolls ready-made for consumption. Chef Joe will also clue you in on the best places to buy ingredients for three sushi mainstays: the classic california roll, spicy-tuna hand rolls, and salmon nigiri. The BYOB policy lets you alternate your detailed maki handiwork with sips of your favorite wine or beer (Mt. Fuji supplies the glasses, along with additional alcohol, which may be purchased on-site). Once you've finished exercising your chopsticks, show off your ability to shatter glass with a well-chosen Mariah Carey ballad at the restaurant-sponsored karaoke party after class.