Since first teeing off in 1989, Fox Hollow Golf Club has hosted regular state championships and the 2008 sectional qualifying tournament for the U.S. Amateur Public Links Championship, showcasing the club's 27-hole layout characterized by challenging play and picturesque surroundings. The course sprawls throughout 200 acres of hardwood forest and windswept prairie and is often blanketed by lush bluegrass and natural flora. The original 18 stretches along the banks of the Crow River for much of its 6,713-yard length, affecting play on five holes. Occasionally, golfers are forced to carry shots over the river, as is the case on the par 3 third hole, where players must aim their tee shots at the island green and hope the ball doesn't run off the steep sides or get eaten by an amphibious caddy. With two greens and a split fairway, the par 4 17th can take on two distinct identities or three creepy alter egos. If the hole is placed on the left side of the green, players are best suited to hit a small fairway landing area and execute a long approach, but if it’s on the right, they must blast their tee shot over two bodies of water to reach the green.Prior to a round, players can make use of the Fox Hollow practice facility, where they'll find a full-length driving range, three putting greens, and a practice bunker.Course at a Glance:
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Baby Genius's award-winning children's products teach babies and toddlers essential skills through the power of music. Based on a bounty of research, the company's DVDs enrich the learning experience by merging classical pieces and familiar songs with vibrant images, keeping kids entertained for hours. Parents can sit back while animated animal educators teach pocket-size pupils better motor skills, dictionary-defying vocabularies, vampire-free counting, and nap-inducing dance moves that ready little ones for kindergarten and beyond.
Starting from scratch each day, Marna’s Catering’s head chef Rolando Diaz imbues each of his dishes with the culinary prowess he inherited while working at the family restaurant in his native Costa Rica. Featured in local publications such as Metromix and Maple Grove Magazine, Chef Diaz whips up zesty Caribbean dishes in equal measure with American-style comfort foods, serving seafood ceviche and fried plantains alongside chicken wings and cobb salads. Along with authentic Costa Rican entrees such as chifrijo and jerk chicken gallo pinto, Chef Diaz's specialties include the "Front Burger"—a lean-beef patty cooked with smoky chipotle peppers and topped with adobo spices, provolone, crisp bacon, grilled onions, pineapple and a tangy secret sauce whose recipe is as classified as the president's iPod playlist.