The kitchen at The Winged Bear bustles with activity. Pizza crusts fly in the air before getting crowned with fresh mozzarella cheese and more than two dozen different toppings, including lime-marinated shrimp and smoked bacon and ghost pepper sauce. Nearby, chefs flavor burgers with nine topping combinations that range from Vermont cheddar and grilled onions to fried eggs and bacon. They also stir bubbling pots of pasta sauce, melt provolone cheese on grinders, and drizzle cucumber-wasabi dressing on fresh salads. On the weekends and Thomas Edison’s birthday, chefs start their day extra early to cook breakfast, such as Grand Marnier French toast and omelets packed with onions, tomatoes, and gooey cheese.