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.
Tahini, garlic, lemon, mint, and other Mediterranean flavors fill Cafe Ephesus' Turkish recipes. The staff uses those ingredients to build hot appetizers, such as sigara boregi, whose fried phyllo scrolls are stuffed with feta cheese and dill. They also make kebabs and entrees such as moussaka, which layers eggplant, beef and lamb, cheese, and tomato and béchamel sauces. Turkish coffee and desserts, such as baklava and rice pudding, can perk up tired guests more effectively than tired guests can perk up Turkish coffee and desserts.
At Complete Nutrition, certified personal trainers, strength coaches, and other fitness professionals steer customers toward leaner pastures with proper supplements and vitamins such as Rebuild, CTS360, and Complete Woman. Rather than simply handing off bottles of pills, staff members help customers understand what makes a regimen effective as well as what types of meals and supplements pair well with their plan. Complete Nutrition also works with health-care providers, nutritionists, and chemists to develop its own exclusive line of formulas and supplements.
Scrawled across the Yogeez wall in big, loopy letters are the words "Get Creative." This isn't a difficult imperative to follow, seeing as how each of the store's locations offers a huge assortment of more than 75 toppings to pair with rotating low-fat and fat-free yogurt flavors. Shards of waffle cone and splatters of hot fudge complement perennial favorites such as cake batter, dreamy dark chocolate, and sea-salt caramel. There are always a few fat-free sorbets on tap, as well. Guests can enjoy their creations while listening to music within Yogeez's cozy confines.
Chef Ho, the culinary director behind Ty Ginger Asian Bistro, draws on a deep knowledge of Chinese and Thai cooking techniques to craft creamy curries, sizzling stir-fries, and other Asian classics. But he also offers diners fusion specialties of his own invention. Among these are dishes such as slow-roasted duck breasts and legs that are glazed in honey and grilled in burgundy sauce. Ho makes nearly everything from scratch and uses local ingredients whenever possible, and wholly vegetarian dishes are available upon request. Pair your meal with a tapioca bubble smoothie or a drink from the restaurant's well-stocked bar.
While Columbus's Indian culinary scene often emphasizes South Indian vegetarian dishes, according to the Columbus Dispatch, Amul India has turned its gaze toward the fragrant meats of North Indian traditions. The eatery's menu pairs traditional vegetable entrees with curry-slathered meats and savory tandoori dishes forged in the sweltering heat of a clay oven.