Lost Valley Ski Area founder Otto Wallingford was known for creating innovative solutions to everyday problems. Winter came around each year and left him with nothing to do on the family orchard, so he turned the surrounding area into a ski center in 1961. With that problem solved, Wallingford moved on to tackle a few other issues. He put together the state's first snowmaking system, introduced the locals to night skiing, and developed a powder maker by towing a cylindrical steel grate behind his tractor.
Skiers and snowboarders can reap the benefits of Wallingford’s efforts at Lost Valley Ski Area, which encompasses 15 trails and a terrain park. The ski area also hosts lessons and a shop offering gear tuneups and yeti decoys.
Belly dancers in traditional Arabic dress dance gracefully through the middle of the dining room to the sounds of violins, drums, and strummed ouds. Amid exposed-brick walls and the soft light cascading in from high ceilings, Naral’s transports diners to another world of rich spices, elegance, and warmth. The menu serves as a tour guide, inviting culinary explorers to indulge in roasted quail or lamb and grilled fish in tomato sauce accompanied by fragrant basmati rice. A selection of beer, wine, and signature cocktails can be paired with the fine fare, dancing, live music, and Saturday-evening karaoke.
Over the tops of the apple trees, clouds gather in the distance above the hazy, rolling mountains. Thirteen types of apples thrive here, and have for nearly a century. Row upon row of golden delicious, macintosh, and honeycrisp apples blossom and grow throughout the summer, before droves of folks come to pluck the ripe fruit from the heavy branches. In the summertime, strawberries and peaches multiply beneath the sun, and in the fall, the staff bottle pressed, unpasteurized cider to toast hands faced with the mission of finding the perfect pumpkin that will hopefully transform into a carriage this time.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
The Boothbay Country Club's 18 manicured holes span 6,356 majestic yards of prodigious pines and rolling hills. A gentle sea breeze wafts in from the harbor, rejuvenating weary-eyed clubbers and preventing them from coasting their carts off perilous slopes. Like a Sunday crossword puzzle made of diamonds, the course is as challenging as it is beautiful. The Perfect Storm, a scenic maelstrom with a par 3, may blow bold ball-belters down the fairway, and The Short Fuse belies an explosive level of difficulty with its deceiving, doe-eyed brevity.