An enormous arena made of stretchy trampolines is the centerpiece of Rockin' Jump, a 10,000-square-foot facility dedicated to the bouncing arts. In another elastic arena, jumpers spring into the air to slam-dunk balls into basketball hoops, or zig and zag during games of dodge ball. You can also vault off a trampoline launch pad into a huge pit of soft foam blocks.
Safety is key at Rockin' Jump. In addition to outfitting the place with ample padding and netting, the owners have employed trained Jump Patrol monitors to prevent overcrowding and unsafe jumping. With an onsite café and private party rooms, the springy playground is an ideal venue for kids' birthday celebrations and other special events.
Bay Area Hang Gliding offers hang glider training, sales, service and Tandem Discovery Flights. We conduct our lessons at one of our training hills in either Milpitas or Hollister California. Tandem Discovery Flights are done at one of the many bay area hang gliding sites.
Firmly anchored by the tranquil waters of Shoreline Lake, Lakeside Café offers refreshing café fare to refuel fatigued beachgoers after a rousing sail or lake-monster search. Breakfast offerings such as three-egg omelettes (starting at $7.75) and eggs benedict ($8.50) are served with roasted new potatoes and toast, while pancakes ($7.75) and bagels ($2.25) keep things classic and classy. For lunch, ravenous aquanauts can fork into crisp bistro salads or hot and cold sandwiches, which are served with potato salad or fries. Leafy plates such as the Mediterranean spinach salad with feta, kalamata olives, red onions, cucumbers, and mint vinaigrette ($7.95) comfortably coexist alsongside sandwiches, like the fresh mozzarella, tomato, and basil on herb focaccia ($7.95), and classic fish and chips ($8.95).
Fewer than five years after its San Francisco debut, the Snowbomb Ski and Snowboard Festival has exploded into a multivenue event, affording NorCal-powder addicts ample opportunity to get in on a weekend of discounted winter gear and giving VIPs chances to sample locally produced beer and wine. Representatives from resorts command mountains of swag and offer tips about their slopes’ terrain and local yeti dialects. Dozens of exhibitors also show off their goods—not just winter-sports outfitters but also car companies, local restaurants, and national chains.
The extensive facilities of MVP Arena, which include indoor and outdoor fields, a basketball court, and batting cages, host visitors for an array of sports leagues and classes. Adults hone their skills in training classes and then unveil new maneuvers on one another during league games for basketball, flag football, and soccer. Bat wielders practice swing timing and charging the mound without fear of retaliation in the batting cages, where regulation pitching distance and a mural of the San Francisco Bay recreate the excitement of practicing in a big-league stadium. In addition, three of the cages feature virtual pitchers that help batters time ball delivery at different speeds or a random assortment of slow, medium, and fast.
Alongside with her accomplishments as a dancer and choreographer, Oanh Tretter always wanted to lead her own dance company. Ariel Dance Productions lets her realize her long-held passion, where she can create a fun and non-competitive environment for dancers of all ages. The studio's broad swath of classes run the gamut from the precise steps of ballet and show choir to the more fluid undulations of belly dancing. The family-oriented studio also bring parents and students together for frequent recitals and seasonal talent shows.
Ray Sliter is a California-born marine geologist, and Mats Hagstrom a Swedish-born physician, but they claim at least one common passion—wine. The duo began crafting wine when, one day in 1999, Mats arrived at Ray’s door with a half-ton of grapes, given to him by a patient, and a used barrel. They launched their wine-making pursuit nearly immediately and, in 2005, became fully bonded as Travieso Winery. Today, the duo hold close to their original principles—they purchase grapes by the acre to ensure control, stir in wild yeast, and limit suflites during production. They press each of their wines in new french-oak barrels, and age the concoctions for at least a year, even when they're really thirsty. The end result is a range of cheekily themed Spanish- and California-style wines, which their tasting room supplies by the bottle or introduces by the glass at Saturday tastings.
A comprehensive guide to attractions and things to do.