Meat curators hand trim and cut four frozen, 6- to 8-ounce filets of Nebraska Choice beef tenderloin

Nuts gilded with a cinnamon glaze sans added oils, butter, and fat or simply slow-roasted in the oven

During 30-minute tours, guides describe how farming techniques, olive varietals, and climate contribute to handcrafted oils' flavors

Redesigned restaurant with sports-bar decor serves brick-oven-fired pizzas, hearty pastas, and steaks, plus touches of Asian cuisine

Staff members prep all the ingredients for healthy, nutritious meals and help visitors assemble them for future dinners or do it themselves

Culinary masters age grape must in oak barrels to make vinegar-free balsamic dressing and squeeze extra-virgin oil from Tuscan olives

Daily delivery of gluten-free dishes such as beef chili with cornbread and mushroom and cheese risotto designed by Cordon Bleu-trained chef

Chef Jim Farlow mixes local and seasonal ingredients into international and American entrees, then immediately ships them out to homes

Japanese ingredients, such as seaweed nori, wasabi mayo, and red ginger, infuse a double layer of hot dogs in a choice of three flavors

Imported olive oils from Greece, Spain, and France join infused vinegars featuring cinnamon-pear or honey-ginger combinations