Self-taught baker Megan Stottlemyre has been tempting her family’s sweet teeth for years. Once the demands of her friends and family reached critical mass, she realized she could make a living by sharing her delectable treats with Yukon’s hungry residents. Now the proprietor of Mimi’s Piece of Cake, she leads a team of bakers as they whip up more than 20 cake flavors, such as lemon blueberry, italian cream, and double chocolate. These delectable flavors take the shape of cakes, cupcakes, mini cupcakes, and cake balls.
Based on the customer's desires, each cake or cupcake can be customized with gourmet fillings before being capped with sweet puffs of cream cheese, caramel swirl, or german chocolate icing. The bakers whip up special-event cakes, including customized, color-coordinated cupcakes and cakes that show off their artistic prowess with carefully sculpted characters, blooming frosting flowers, and realistic family portraits made entirely from sprinkles.
Under the guidance of new ownership, you'll find more than just classic slices of cake inside Mimi's Piece of Cake. That's because the chefs specialize in putting a unique spin on the dessert, both in flavor and in the way it's served. They can wrap up cakes in sculpted fondant for theme parties, mold cakes into bite-size portions with cupcakes and cake balls, and even create mess-free treats with cupcake push pops. The treats come in a range of flavors: alongside classic cupcake options such as red velvet and birthday cake, bakers craft unique varieties such as blueberry soda, chocolate peppermint, and maple bacon. They top these with a choice of 13 icings, including two flavors of fondant, as well as buttercream, whipped frosting, and cookie-infused frosting.
Alfredo's Mexican Cafe opened in Weatherford, Oklahoma, in 1998, in a tiny 1,500-square-foot building that could squeeze in 45 people at the most, but only if they were "back to back and shoulder to shoulder," jokes cofounder Bruce Hill. He never thought Alfredo's would get any bigger, and he was OK with that. But fate seemed to have other plans.
Customers kept coming back to Alfredo's for its large portions of Tex-Mex cuisine prepared fresh every day, and soon Hill was able to open other locations. Hill is grateful for his success and believes he should share it with others, so he donates a portion of Alfredo's profits to Manos de Amor, a children?s orphanage in Mexico, as well as a water ministry in Burkina Faso.
The chefs at the locally owned and operated All American Pizza bake up classic and specialty pies adorned with toppings to please many tastes. Meaty morsels include pepperoni, sausage, bacon, and beef, and pieces of colorful produce include green peppers, black olives, tomatoes, and pineapple. The alfredo-chicken specialty pizza transports sliceholders to Italy, and the hawaiian pizza ferries the salty-tangy combo of canadian bacon and pineapple to taste buds. Calzones keep their cheesy fillings and love of rom-coms hidden inside a golden-brown crust, which dunks gracefully into a side of marinara sauce.
Native to New Mexico, the green chile is packed with vitamin C and produces an endorphin high with each bite, so it's no wonder that it's the starring ingredient at Green Chile Kitchen. Along with red chile, the all-purpose veggie makes its journey from Bueno Foods, a half-century old food company that's also native to the state, directly to Green Chile Kitchen's made-from-scratch dishes. It then casts its capsaicin spells from menu items including green-chile pork quesadillas and stuffed poblanos. These pepper-laden meals share the billing with other New Mexican dishes such as tamales, red chile chicken posole, and flat enchiladas, which aren't recommended for 18th-century explorers.
A vortex of pastas, steaks, burgers, and pizzas swirls around specialty barbecue cuisine inside Harry's American Grill & Bar's menu of phalange-licking American fare culled from scratch. Furnish vacant stomach space with a layered, tender "fallin'-apart" brisket, dripping with Harry's succulent barbecue sauce and equipped with mashed potatoes and Texas toast ($11.99). Harry's meats, like actresses who portray Ronald Reagan playing Hamlet, boast great range, their roles spanning widely from the grilled chili cheeseburger ($6.49) to the certified Angus eight-ounce grilled sirloin ($12.99). Meanwhile, each of 12 sandwiches, such as the BLT ($5.49) or the Philly steak ($7.49), can team up finely with one of nine imported beers. Harry's American Grill & Bar also occupies green thumbs with a handheld veggie pita ($6.49), which bursts at the seams with mushrooms, red cabbage, Swiss cheese, red onions, and patched with a tasty coating of honey mustard dressing.