The sounds of slap shots and blades carving the ice resound through Big Bear Ice Arena as it sets the stage for visitors participating in hockey, figure skating, and a host of other games. Hockey programs for kids and adults follow the rules and regulations set forth by USA Hockey, which allows slap shots but not checking or doing burnouts in a Zamboni. When pucks aren't careening from board to board, figure skaters can glide out onto the ice for programs that range from a Learn to Skate class to competitive team events. Less competitive patrons, meanwhile, can log their time on the ice through games such as bandy and broomball or casual open skates.
For the last 12 years, the Real De Minas kitchens have tempted patrons with the aromas of sizzling meats, vegetables, and seafood, as the chefs whip up authentic Mexican dishes. At breakfast, chefs dish out traditional Mexican meals including huevos rancheros and chilaquiles, in addition to a varied lineup of omelets. Later, entrees such as burritos, lobster-tail fajitas, and steaks team up with 13 combination platters. Guests can pair bites with imported beers and 26-ounce margaritas, the ideal amount of liquid to spit take into an enemy?s face.
At African Grill and Bar, owners Osei and Adowa Ford-Wuo strive to make everyone’s African dining experience fun and unintimidating, personally attending to guests and making suggestions from the menu of beef and goat stews, fried snapper and grouper, and fragrantly spiced spinach and vegetable plates. Unlike traditional American starches such as boring white bread and canisters of uncooked biscuit dough, even the carbs of West African cuisine lend distinct flavors to plates. Fried plantains, ground cassava, and tender spheroids of pounded yam accompany dishes, which range from groundnut soups to chicken curries. Fried-rice pilafs pop with the vibrant colors of spinach, tomato, and spices, complementing the décor of dark red tables, wicker chairs, leafy plants, and walls bedecked with African woodworking and weaving.
Developed by Colorado racecar drivers Denise Longwell and Christine Jerritts, the Wheels in Heels driving clinic aims to empower everyday women at the horseless helm. During clinics, highly trained instructors illustrate how to recover automotive control during all sorts of emergency situations, such as skidding, brake failure, and jaywalking chickens. Because the goal of the clinic is to prepare you for real-life collision avoidance, you'll learn to master the maneuvers from the familiar confines of your own car, although if you seek vehicle versatility or don't own a four-wheeled wagon, you can call ahead to see about reserving one of the event's sponsored chariots. Before you head to the racetrack for hands-on practice, you'll get to show off your fashionable footwear by throwing up your feet during a short classroom orientation.
Gymboree offers a bevy of baby-engaging classes in which parents and wee ones work together to build tots’ creativity and encourage development through play. Weekly classes are available for both the freshly born sapling and the five-years-young wise wanderer. This deal includes rhythm-building music classes, imagination-expanding art classes, mobility-enhancing sports classes, Play & Learn (Gymboree's most popular class), and all family classes. The month-long membership allows you to take one class per week, with make-ups available during enrollment if you miss a class. This deal also includes unlimited attendance at Gymboree's open gym sessions (contact location for schedule), and you will receive a $25 discount on Gymboree clothing with a $50 purchase.
Like procuring a pet elephant, Cava's bowls are priced according to weight ($0.70 per ounce, $24,692 per metric ton), with a sizable hunk of greens, four to five fillers, cheese, and a vinaigrette averaging around $5. The process begins by selecting greens, which include arugula, Boston bibb, and spring mix, among others. Next, peruse and infuse an assortment of unprocessed fillers, including pumpkin seeds, quinoa, grape tomatoes, dried cranberries, and sweet potatoes. Top off the dish with one of Cava's vinaigrettes made from 100% extra virgin olive oil, aged vinegars, and concentrated dreams. Upgrade a bed of greens and things to the next level with the addition of seared salmon ($4.50), seared tofu with basil parmesan vinaigrette ($3.75), or sage-rubbed steak ($4.25). Aside from custom field blends, Cava also serves handmade soups and a variety of sparkling beverages, sport teas, and water.