Golf legend Arnold Palmer, known in the cleated world as the King and winner of the PGA Tour's Lifetime Achievement Award, as well as a member of the World Golf Hall of Fame, designed the undulating ryegrass fairways at Hiddenbrooke Golf Club. Ranked as one of Golf Digest’s Readers’ Choice Top 50 Public Courses in 2009, the course unfolds scenic views of rolling hills as players give their balls detailed directions, hand them compasses and trail mix, and send them hiking toward the pin. The 12th hole’s pin challenges orbs with one of the toughest locations on the course, and eight sand bunkers guard three sides of the 18th hole’s green. After working up a sweat, swingers can remove their gloves and Kevlar vests and celebrate or commiserate their score at The Grille, where diners gaze out over the greens while munching sandwiches and quaffing beer.
Course at a Glance:
Swirl and Sip Wine Tours' vino veteran Rozanna Picantin chauffeurs aspiring sommeliers through the varied bouquets and sweeping scenery of Napa and Sonoma wine country. A native of the famed valleys for 53 years, Ms. Picantin ferries parties from as far south as San Francisco and Walnut Creek in her roomy Lincoln Navigator to showcase the pride of Northern California's beautiful wine valleys and breathtaking highway system. Clients benefit from their savvy guide's insider knowledge as they work with her to create a customized itinerary of four to six attention-worthy estates, where they'll spend up to 90 minutes jaunting through fields, delving into cellars, and tasting three to four vintages of world-renowned grown-up grape juice.
The open wine tasting salon Taste at Oxbow aims to expand palates with an eclectic menu of wines chosen to accompany artisanal cheeses and gourmet food items. Energy-efficient fixtures illuminate the salon's olive and merlot-toned walls, which owe their hues to chemical-free paints.
Chef Greg Johnson transfigures time-tested favorites into creative dishes at the award-winning Zinsvalley Restaurant. Diners can steal away for an exotic midday lunch of coconut yellow curry, which bathes baby bok choy, yams, shitake mushrooms, snow peas, and jasmine rice together in a bath of yellow coconut milk curry ($14), or field imaginary fly balls while noshing on the Wagyu beef hot dog with a piquant kick of jalapeño jam and pico de gallo ($11). At dinner, gourmands can sip local small-production vintages while elegantly slurping shrimp linguini ($16) or the chef's signature steak frittes, which pairs grilled Kobe Bavette with chili-rubbed fries and watercress ($24).