Three-hour brewing class gives insight into designing recipes, controlling fermentation, and bottling and fills growler with beer of choice

Chefs craft ready-to-eat comfort-fare meals from fresh ingredients; entrees rotate on daily basis from Monday to Saturday

Thirty minutes of hors d'oeuvres and cocktails precedes a 90-minute tasting of beers, wines, or spirits with tasting notes and comparisons

Protein purveyors blast-freeze and Cryovac-seal restaurant-quality meats, then deliver them straight to customers' doorsteps

Confectionary couple bakes gourmet cake pops in flavors such as german chocolate & key lime

6- or 12-packs hold red and white wines, each outfitted with detailed descriptions and free delivery to a home or office

Antioxidant-loaded green-tea concentrate and undiluted raspberry ketones help suppress appetite, burn fat, and boost metabolism

Chefs hand-mash fresh guac & sizzle fajitas & tacos to fill prix fixe menu with multiple app, entree & dessert options

Chef & cookbook author Alisa Barry culls produce from organic garden for collection of Mediterranean-inspired sauces, spreads & olive oils

Vitamin-rich frozen-yogurt flavors made from scratch from fresh natural and organic ingredients, then swirled into cups or shakes