The smile-savvy staff at Grace Dental maintains mouths in a friendly office that satisfies spines with its comfortable chairs. During the one-hour appointment, Dr. Thomas sojourns into facial caves in search of cavities, gum disease, and remnants of digested treasure maps. A set of bitewing x-rays reveals the depth of cavities or any other hidden issues at the sides of the mouth, and a panoramic x-ray snaps a shot of the entire oral underworld, revealing networks of roots and the positioning of teeth. A skilled hygienist then bathes teeth in a fountain of foam and floss, sloughing off plaque and clearing tongues of debris and memories of mispronounced words.
Blowfish Emporium fosters the talents of budding artists in structured art classes and also houses the work of more than 60 local and regional artisans. Cultivate your canvas-covering skills and discover decorative items other than bronzed fruit in The Grape Easel painting event. On entering the class, each student receives a canvas, a selection of paints, and various brushes, which unite to re-create the evening’s scheduled artwork of choice. Subjects vary by class and include such topics as abstract nature works, vibrantly colored musical instruments, and toothpaste-painted re-creations of 1930s toothpaste ads.
The grillmasters at Dixie Outpost slow-cook slabs of pork on-site to star on their menu of reinvented southern classics. Carnivores can tear into the original Dixie Pig sandwich, which comes in three sizes and tests jaw flexibility with heaping mounds of hickory-smoked pulled pork piled with coleslaw and mild barbecue sauce ($4.59–$6.99). Chefs wrangle chicken-breast strips into breading and one of nine sauces, including teriyaki or hot buffalo, to create chicken feathers ($3.99+) that, like deep-fried love letters, are tender on the inside and crispy on the outside. Guests can devour customized smoked or deep-fried hot dogs crowned with more than 30 toppings including honey, chopped garlic, and pulled pork, or they can try one of 17 pre-designed dogs ($1.39–$3.59) on the patio or in the Swine Diner BBQ Bus with a refreshing glass of sweet tea ($1.49–$3.99).
A driver curls his fingers around the steering wheel, takes a deep breath, and places his foot onto the peddle, bringing a mechanical beast to life. The screech of burning rubber, roar of an 500-horsepower engine, and the silent rush of adrenaline block out the rest of the world, allowing the driver to focus entirely on the run. As he battles the g-force, the realization hits that he has just achieved a lifelong dream: He is a drag racer.
Doug Foley first noticed the lack of a comprehensive drag-racing training center in 1997, and he took it upon himself to fill the void. Along with a team of instructors, Foley lets novices ride shotgun or drive themselves to taste drag racing for the first time. Once the new racers are hooked, a lineup of beginner to advanced classes licenses students for everything from junior dragsters, to door cars and A-fueled dragsters. Through these efforts, Foley and his team ready drivers to compete in professional races and fulfill a dream.