Bay View Charters’ experienced captains navigate Coast Guard-certified yachts around the San Francisco Bay and the Sacramento River Delta. Each peaceful outing offers passengers a breezy cruise with stunning scenery, salty sea air, and the chance to brush up on their seagull calls. Some cruises include food and refreshments as part of the event while others make a bar available for passengers to purchase their own drinks.
Staffed by native East Bay trail explorers and expert riding instructors, Bella Oaks Stables fosters trained and fulfilling relationships between horses and their enthusiasts. Nestled among towering oak trees and gentle rolling hills, the fleet of majestic equines tote riders through lessons, community field trips, and trail rides, all under the guidance of a doting congregation of caretakers and volunteers. Seventeen summer camps for all ages and an apprenticeship program for more advanced riders instill saddle savvy in patrons of any experience level, and those pining for nature can meander through 80 miles of lush scenery and 1 mile of sci-fi-movie scenery for an afternoon trail ride.
Creek Monkey pairs cozy pub fare bursting with fresh, locally grown flavors alongside a roster of more than 20 craft and specialty beers. Blue cheese, bacon, and smoked cremini mushrooms pile atop the Bleu burger ($13.50), and grilled-fish tacos ($8.75) house sea inhabitants and house-made salsa inside corn-tortilla walls. Prime-rib platters ($14.25) arrive bearing hearty helpings of mashed potatoes and sweet white corn and—like a pair of blue jeans—can be enjoyed on Friday, Saturday, and Sunday. Creek Monkey's fleet of frosty brews enchant palates with fresh watermelon flavors, floral hops, or thick, malty sweetness in a brisk outdoor beer garden, which allows diners to enjoy their meal while photosynthesizing their dessert.
Martinez Gun Club—which was founded in 1883—is a place of tradition. To wit, every Wednesday evening, parents and their kids flock to the club for Family Night. Everyone shoots a few clay pigeons, before they retire to the air-conditioned clubhouse, which features a wooden-beamed ceiling, brick fireplace, and flatscreen televisions. Here, Chef Mindy prepares a meal and bartenders serve drinks to the older crowd. In addition to these dinners, the club regularly hosts special shooting events on weekends.
When not dominating the awards table at local competitions, Dave Tendick enjoys cooking for others and catering events with his signature seasoned meats. Dave and the team at Smokehouse 10 have assembled a menu of heaping servings of St. Louis–style ribs, served wet or dry, as well as Texas-style brisket, Memphis-style pulled pork, and other barbecue favorites. An ambassador for flavor and the art of slow cooking, Dave also nurtures future chefs through extensive, daylong barbecue classes. Students immerse themselves in the science of sauces, rubs, and injections. Chefs at Smokehouse 10 have also mastered more eccentric fare, including cheesy corn casseroles and smoked alligator ribs.