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.
Beer. Bacon. Banana pudding. Buffalo wing. These are just a handful of the more than 200 flavors available at The Popcorn Fanatic, though the staff is always adding new varieties to their repertoire and can create custom flavors based on customers’ requests. They sell popcorn by the bag or tin, and they also press hot kernels into snack-ready popcorn balls.
During one-hour classes at Belly Dance by Gypsy, Gypsy (a.k.a. Paula Stump) instructs students in traditional full-body movements as well as in the muscle-group isolation patterns for which belly dance is famous. Groupon-specific classes will be held between September 12 and November 30 on Monday at 6 p.m. and Wednesday at 7 p.m., during which Gypsy will initiate pupils in the ancient and sensual art of belly dancing, considered a misnomer because the dance incorporates movement throughout the entire body. Classes will move at a comfortable pace as dancers eventually learn to shimmy, isolate muscle groups, and oscillate hips in as yet uninvented directions. Students build on their knowledge with each class, but need not attend consecutive sessions, instead choosing from 24 classes through November 30.
At Tokyo Japanese Steakhouse & Sushi, tableside chefs occupy centrally located hibiachi grills as they craft irresistible Japanese cuisine that earned the eatery a runner-up position in the Winston-Salem Journal’s Reader’s Choice awards for Best Asian food. The Hibachi-Teppanyaki menu includes entrees that feature powerful proteins such as lobster, tail, tuna, salmon, and filet mignon, while the sushi menu displays specialty rolls such as the Winston Sunrise—a colorful arrangement of white tuna, smoked salmon, eel, and egg omelet topped with crunchy tempura. A Japanese chef with more than 20 years of experience leads the team behind the sushi bar.
Gabbagoo's NY Deli?formerly Junior's NY Deli?brings the cuisine of New York City to North Carolina with a new name but the same owners. Its lineup of piled-high sandwiches includes hot and cold deli classics, custom heroes, and kaiser-roll-and-egg sandwiches. Bread is baked fresh each day and loaded up with slices of Boar's Head meat, such as ham, blackened turkey, and roast beef?try pastrami and mustard on rye for an authentic Big Apple taste. Philly cheesesteaks and meatball subs are among the hot sandwiches, which slay cravings just as efficiently as they melt snowmen.
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.