Juan Garcia, a seasoned USPTA professional, invokes 25 years of ball-swatting savvy to teach tennis players of all ages and skill sets. Forehands and backhands flourish during Juan’s one-on-one tennis lessons, which train players in such racket-wielding rudiments as baseline and volley play, footwork and conditioning, and tactical stratagems for outwitting ball machines. Juan weaves his passion and positivity into every tutorial, working to comfortably push each student's game to a higher level.
Ranked 138 in the world, Fred Dewitte, play tennis! San Diego’s head instructor, brings his NCAA Division I playing experience to every lesson he teaches for adult and junior students. Fred tailors lessons to the individual player’s skill level and ultimate goals, be it an improvement of stroke mechanics, physical fitness, or more thorough enjoyment of the game. Fluent in Japanese, English, and French, Fred can help native speakers of all three languages improve their arguments with line judges and translate opponents' grunts.
San Diego's The Sporting Club and its sister facility La Jolla Sports Club strike the perfect balance of form and function. They also help clients do the same. With classes that range from yoga and Pilates to spinning and strength training, the Sporting Club addresses all aspects of fitness. And La Jolla Sports Club's lineup of martial arts, team sports, and group barre classes encourages both teamwork and wellness. After class, drop by the cafe for a healthy snack, a smoothie, or just a straw to practice meditative breathing techniques.
Under the expert tutelage of former pro Brandon Sieh, ball-swatting beginners will learn tennis basics, while rehearsed racketeers will discover new techniques to close out matches and improve their games. During the 60-minute lesson, Brandon, a specialist in women's doubles play, can help better backhands, spring a spin on serves, fine-tune footwork, shine up short angle shots, and key students in on which shade of white tennis shorts proves most distracting to opponents.
La Gran Terraza's chefs concoct upscale California comestibles, adding a Mediterranean undercurrent to many dishes on the varied menu. Pairs prime bellies with a shared appetizer, such as the lobster bisque or the seared foie gras, in preparation for entrees such as the seafood cassoulet, which combines seafood stew with organic vegetables topped with a saffron-cream sauce, and the entrecôte frites, whose grilled rib-eye steak sashays onto plates with an entourage of organic vegetables and pommes frites. Postmeal, diners can freely share or arm-wrestle each other for a dessert such as the chocolate-and-lemon-cream cake served with Stone Levitation ice cream, and two glasses of the house merlot or chardonnay lubricate creaky chewing jaws and mouth bones.