Edible Creations by Shana prepares catered meals for events big and small, from hors d'oeuvres and cocktails to salads and casseroles available to-go. The catering outfit prepares a diverse spread that includes appetizers such as barbecue sliders and stuffed crab as well as hot entrees of grilled salmon and pepper steak. Shana also garners inspiration from international cuisine by including items such as spanakopita and fajitas on the menu as well. Customers can also request sandwich platters and brunch menus filled with eggs, bagels, and more.
Dickey?s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu, which fills up diners with meals that are heartier than a burrito wrapped in Paul Bunyan?s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalape?o beans. Once the last pickle has crunched and each finger has been licked, guests can enjoy one of the restaurant?s most cherished traditions: fresh ice cream, on the house.
Jumping J's Bounce World lets kids defy gravity—if only for a few seconds. Its crew delivers bounce houses and inflatable obstacle courses directly to homes, where children can spend a handful of exciting hours bounding over the air-filled structures. The bounce houses come in themes such as SpongeBob and Spiderman, who like all spiders, is filled with nothing but air. To add the finishing touches to parties, Jumping J's can also bring along popcorn, snow-cone, and cotton-candy machines.
When Dancing With the Stars' contestants Emmitt Smith, Mark Cuban, Michael Irvin, and Jake Pavelka needed a place to sharpen their rug-cutting capabilities, Cheryl Burke told them to look no further than Studio 22. Studio 22's talented instructors even performed on Dancing With the Stars in October of 2012. Founded by internationally ranked Latin dancing couple Sergey Korshunov and Michelle Hafle, the studio lassos a stable of instructors handpicked from the highest levels of professional competition. Their group classes and private lessons give beginners and seasoned dancers alike the opportunity to polish their performance in styles as diverse as Argentine tango, salsa, ballroom, swing, and country and western.
The 6,200-square-foot studio accommodates classes of every size with its rich wooden floors, wall-length mirrors, and plush leather seating with which to rest feet between exercises and build forts whenever the instructor leaves the room. Studio 22 also hosts weekly dance parties that give students a chance to take new partners for a twirl in convivial, BYOB soirées.
Light trips across the edge of a steel blade as fingertips guide the knife over a row of colorful vegetables. A sharp crunch follows each chop. Droplets of water fly from the neatly diced plants as a hand carefully transfers them from chopping board to mixing bowl. These hands belong to Chef Tonne, who, for almost a decade, has dreamed up an ever-evolving catering menu of international and American cuisine. Guests can put together a menu that complements their taste and event, from prix fixe party packages that assail diners with relentlessly delicious courses to ? la carte hot and cold appetizers, side dishes, entrees, and desserts for less formal occasions. Wedding guests can nibble on bacon-wrapped sea scallops during the cocktail hour and later dig in to a glazed-blueberry-chicken entree. Each catered event receives complimentary linens and china. Chef Tonne also handles the cooking duties for everyday meals. The company delivers dinners to doorsteps comprised of locally raised meat, wild-caught fish, fresh produce, and minimally processed ingredients.