Rose's Deli, which has been owned by a handful of the Rose brothers since its inception in 1989, packs the spaces between slices of bread with seemingly unlimited combinations of meats, cheeses, and freshly chopped veggies for the Winston-Salem community. They build more than 50 menu items to order, stacking sandwiches high with a variety of fresh-cut cold cuts and cheeses or piling hot-off-the-grill items onto fresh baked hoagies. Vegetarian options are not sparse at Rose's Deli. Folks can choose from black-bean burgers, grilled portobello-mushroom sandwiches, and even vegetarian Reubens.
Rose's Deli encourages customers to tell them about their favorite sandwich combos and popular customer sandwiches are added to the menu. The Cris's Special is a grilled-chicken hoagie with bacon, lettuce, and tomato smothered in barbecue sauce and provolone cheese. For lighter meals, Rose's Deli can adapt any item into a salad or wrap, and it offers finger foods such as quesadilla rolls and chicken tenders. Meals can be enjoyed on the all-seasons patio, which seats up to 60 when it's warm, 35 when it's cold, and 0 when it's the Apocalypse.
Good barbecue takes time. That's why the chefs at Blue Smoke BBQ spend up to 14 hours smoking bone-in ribs, beef brisket, and other meats, watching for the telltale pink tint that is the sign of proper smoking. They also check the meats' internal temperature with a thermometer to ensure that each rack or fillet is fully cooked, yet retains its natural juices. Sides such as hush puppies, collard greens, and cheese grits laced with tomatoes and green chilies complete plates, and dishes of banana pudding sweeten palates at meals' end.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Licensed Zumba instructor Reneé Grace Pickett— who works as a Zumba education specialist and even presented at the World Zumba Convention in 2011—tones physiques of all shapes and sizes, sharing her passion for the dance-infused workout that helped her drop 55 pounds. During her classes, which were featured on Fox8 Fit, she combines the exercise component of Zumba with the fun, party-like environment of a nightclub, leading up to 100 participants at a time. Throughout the session, she works to cultivate an energetic, pressure-free atmosphere, in which dancers can shed calories and show off favorite sequined sweatbands without concern.
During classes at Johnny and Junes Ultra Saloon, Reneé cranks up Latin tunes and demonstrates salsa, hip-hop, and belly-dancing steps designed to strengthen muscles and sculpt away unwanted inches. Students should wear comfortable workout clothing, bring plenty of water, and leave inflatable muscle suits at home.
Though high-school teacher Jason Knight had an “entrepreneurial spirit” and dreamed of opening a cookie and ice cream parlor, he also didn’t know “anything about making ice cream,” as he once explained to the Winston-Salem Journal. Intrigued by his friend’s dream and eager to support him on this endeavor, Edgar Everett—a chiropractor by trade—joined forces with his college pal, and the two immersed themselves in all things sweet, from ice-cream-making seminars to baking classes; thus Cookies + Cream was born, sating sweet cravings with batches of freshly baked cookies and housemade ice cream.
In the years since handing a freshly minted waffle cone to his first customer, Jason has spent countless hours perfecting the recipes for 45 different flavors of ice cream, including inventive options such as banana macadamia chip, cinnamon stick, and caramel latte. Warm, fragrant clouds of baked cookies and brownies escape the kitchen and flood the shop, and milkshakes and sundaes cool down mouths overheated from fielding crank phone calls from auctioneers. Guests can get their treats to go or snuggle into the seating area as they sip their coffees and plug into the shop’s free WiFi. Jason and Edgar also host fundraising events on a regular basis. For example, Doggy Day is a benefit for Stepping Stones Canine Rescue replete with doggy ice cream, face painting, and pet caricature drawings for pups able to laugh at the size of their snouts.
A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.