Touring behind their sixth album Dark Horse, Canada's grizzled guitar slingers, Nickelback, return to California to pummel rock fans with the band's signature melodic fist-pumpers and power ballads. Plop into the Sleep Train Pavilion's snug upper reserved seating and turn your ears toward the stage, where hugely popular hits like "How You Remind Me," "Photograph," and "Rockstar" slowly morph fingers into devil horns and stadium seating into a sea of artificial fireflies. Experienced producer Robert "Mutt" Lange (AC/DC, Def Leppard) lent his successful knob-turners to Dark Horse, which resulted in the band turning out an LP of edgier tunes that has remained in the Billboard Top 200 for 99 weeks. Stop by the pavilion early to prepare your palate with axe-shredding openers Three Days Grace and Buckcherry.
The largest, best known, and premier Horse Boarding and Training Facility in the San Francisco East Bay Area. We offer Boarding, Training, Lessons, Camps, Leases, and Sales in a safe, fun, friendly, professional environment. Family owned and operated by horse riders and competitors on the "A" Hunter/Jumper circuit.
On the winding dirt trails that snake through Mount Diablo’s nearly untouched terrain, the sound of cars disappears, and riders can imagine they have been transported back to the 18th century. Nestled in the mountain’s foothills, a 20-stall horse ranch and equestrian center teaches fledgling equestrians the art of trotting down those trails. Arabians expert Nancy Dupont has spent more than four decades presiding over Castle Rock Arabians, where instructors boast accreditation with the Certified Horsemanship Association and many of them have claimed championship titles.
The center’s lessons welcome children as young as 2 to join a Tiny Riders program, whereas older pupils who have conquered the basics can learn advanced techniques, such as jumping through bank-vault walls. In addition to hosting classes and trail rides for students, the center organizes camps and hosts parties for birthday celebrants or pegasi celebrating the sprouting of their wings.
In this parkour-based studio, improvisation is the name of the game as urban acrobats navigate a changeable maze of barriers, bars, and soft landing pads using practical and functional movements. Directed by a pro team originally based out of Boulder, athletes ages 7 and older scale sheer walls, spin in mid-air, and bounce from vertical surface to vertical surface. Before they attempt open gym sessions, beginners should start on introductory classes, during which they work on strength, agility, the art of falling, and explaining to citizens that they are not real superheroes.
Satisfying meals and handcrafted beer intersect with premium sports viewing at Lamppost Pizza and Backstreet Brewery, founded in 1976 by Angelo Barro and his sons, Dan and Tom. Today, the franchise welcomes patrons to 37 locations in three states, and the philosophy remains the same at all of them. Seven big-screen TVs broadcast football, basketball, and baseball games from around the leagues to entertain patrons sipping small-batch draft beers brewed onsite. Fans munch on traditional sports-viewing snacks, such as jalapeño poppers, potato skins, and deep-fried depth charts. Chefs also prepare heartier entrees including garlic-chicken pasta, Pesto Supreme pizzas covered with artichoke hearts, and The Linebacker, a pizza loaded with pepperoni, salami, ground beef, sausage, and two types of bacon.
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.
The two chefs at Cypress rely on more than following great recipes when crafting their fine French foods. They meticulously prepare every batch of béarnaise sauce and pot of coq au vin using sustainable, organic California ingredients as often as they can. They also take pride in their artful, festive presentation, serving their dishes tableside style on gueridons whenever possible and Cirque du Soleil style when they remember to bring their leotards. Servers, meanwhile, toss salads, sizzle up new york steaks with brandy, and ignite strawberry flambés.