Juniper Organic Cupcakes is a licensed and insured cupcake delivery service that offers home-baked and organic goods. Made entirely with naturally produced or organic ingredients, these cupcakes arrive in recyclable packaging and wear naturally colored frosting. Casual flavors include vanilla and chocolate, and signature flavors include pumpkin pie, red velvet, and strawberry shortcake. The service also offers display accessories, scones, muffins, and fruit and granola bars.
Ludovico's proprietor Don Sozio and his two children and granddaughters whip up a menu of Italian sandwiches, pizzas, and homemade entrees using ingredients imported directed from Italy. Hot sandwiches, including the chicken parmigiana sandwich ($7.45) and grilled veggie panini ($7.35), crammed with fresh eggplant, roasted pepper, and broccoli rabe, are best bets for diners looking for a bite of home-cooked goodness or bait for a mozzarella monster trap. Original recipes revive classic comestibles, such as the stuffed portobello mushrooms ($8.99/lb.), grilled with crabmeat and spinach stuffing and capped with a hip new shredded-cheese wig. Snack-sized twice-baked potatoes ($6.99/lb.) compete for diners' affections with mouthfuls of gelato, desserts, and freshly brewed lattes and cappuccino.
When HoneyBaked Ham was just a single shop in Michigan more than 40 years ago, it was run under the careful eye of its founder, Harry J. Hoenselaar. He handpicked every bone-in ham that he was going to sell in stores and carefully cured each in a secret marinade recipe. He then slow-smoked the ham over a custom blend of wood chips. Hoenselaar even built and patented a machine that spiral-cut the meat into almost perfectly even slices and re-creations of M.A.S.H. characters. But what really stuck with people was his glaze—a proprietary recipe that encased each ham with a sweet, crunchy finish.
Though Harry's shop has since grown into a nationally recognized brand with more than 400 stores, that attention to detail hasn’t been lost. His grandchildren now oversee the company, and they have maintained that same process of hand-selecting hams and smoking them for up to 24 hours before they’re spiral-cut and glazed. Many of the stores also have a cafe-style counter, where patrons can pick up fresh sandwiches layered with roast beef, smoked turkey breast, chicken salad, and of course, honey-glazed ham.
Scenically besieged by water on three sides, Cavanaugh's River Deck culls meals from land and sea to serve in picturesque surroundings. The maritime menu is known for its famous crab dip ($10.99), which emcees mealtimes with a piping mix of seasonings, cream cheese, and crab alongside sidekicks of grilled pita. Customers hold lunch in the palm of their hands with Cavanaugh's spread of sandwiches, such as the seasoned lobster roll ($14.99) and ciabatta-encased panko-crusted chicken ($10.99). The prime rib and crab leg surf 'n' turf ($19.99, served Sunday–Tuesday only) satisfies cravings for both meaty fare as well as rhyming, unlike a dough trough.
As a young girl, Chef Kim's love of cooking was born as she watched her aunts and grandmother craft huge family meals. Today, at Chef Kim's Kitchen, she creates meals for customers who don't have the time or the inclination to cook. Before she starts cooking, customers fill out a culinary questionnaire to inform Chef Kim of food sensitivities and preferences. Meals arrive packaged in reusable containers, ready to heat, freeze, or build a fort with, and most are crafted with local and organic ingredients when possible.
Philadelphia calls Madame Saito the Queen of Sushi, and it's easy to see why. Armed with formal culinary training from Le Cordon Bleu and the Ritz Escoffier in Paris and experience from apprenticeships under premier Tokyo sushi chefs, she has committed the last 26 years to spreading her love for Japanese culture and contemporary fusion cuisine. Although she leaves time in her schedule to manage Tokio Sushi Bar—her sushi restaurant with French culinary influences—, The HeadHouse Cafe, and to conduct an annual sushi-making competition, Madame Saito counts education as one of her highest priorities. She regularly commits her quadrilingual tongue to demystifying the art of sushi during classes for aspiring chefs and casual students alike, teaching them how to hand roll maki and slice fish into perfectly uniform dodecahedrons.