Though most who try something new only get their feet wet, a Discover Scuba class will have you totally immersed in one of Just Add Water's heated training pools. Practicing in the shallow waters of a pool allows students to get comfortable in the equipment without the added pressure of incomprehensible depths and run-ins with nervous spotted ratfish. During training, you'll spend a few minutes discussing the basics of scuba with an instructor before hitting the pool. Once in the water, students will get a lesson in submerged skills before being let loose to explore the underwater depths for abandoned pennies and bloated hamburgers. Students can exercise their moistened mobility with a game of underwater Frisbee or capture a few submerged snapshots for an impressive online profile picture that would make any pompous jellyfish jealous.
Inside HoneyBaked Ham, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
The gelato chef at GelatoStar draws on more than 20 years of experience when crafting Italian-style gelato and desserts with natural ingredients and fresh fruit. In addition to gelato, the chef also builds lemon strawberry tartufos and peanut butter chocolate gelato half spheres.
Alesci’s embraces family traditions. If it’s not already apparent by the third generation of brothers who co-manage the deli and grocer, it shimmers to the surface in the stories of old regulars and those who remember Grandpa Frank Alesci. Starting with Frank, and now for more than 50 years, the Alesci family has curated a collection of imported products, providing immigrants with the sought-after goods from across the pond. Beyond that, it’s a place for fresh, crusty bread, pizza, a myriad of cheeses, and deli meats sliced by hand. Inside the 7,000-square-foot location, shelves are lined with everything from polenta to biscotti, olives to olive oil, and peppers who share space with their natural enemy: the tomato.
The Olive and The Grape's two locations celebrate the cuisine of the Mediterranean by packing shelves with vinegars and more than 30 olive and grape-seed oils from Spain, Greece, Italy, Lebanon, and many other countries. Other products include seasonings to flavor grill rubs, marinades, and salad dressings and more than 50 types of pasta. Staffers also load up carriers with an assortment of their highest-selling products, including aged pomegranate vinegar, grape-seed oil, and garlic-herb seasoning, along with suggested recipes and pet names for select items.