The Festival of Chocolate unites chocoholics for a full weekend of decadent diversion, packed with demonstrations, competitions, and hands-on experiences. Interactive classes helmed by chocolate masters serve as educational launch pads during visits, filling the heads of budding chocolatiers with rich, creamy knowledge for further exploration into the fine art of confections. Pairing sessions encourage guests to munch through enticing chocolate and wine tandems, and during demonstrations, award-winning chefs concoct simple yet elegant creations, dispelling the myth that all chocolate treats sprout in pastures of Easter grass.
Once sufficiently informed, attendees can exhibit their new-found wisdom in guest competitions such as cookie stacking and by taking on challenges at the Chocolate Game Show stage. They can also exchange pockets full of chocolate-chip coins—the only monetary currency accepted at the festival and in Switzerland—for sweets rustled up at a s'mores buffet and chocolaty eats such as truffles, nitrogen ice cream, cakes, cookies, and crepes produced by local and regional companies.
Chef Esmeralda unites her proud Mediterranean heritage with American touches in each tapas dish her kitchen creates. Iberico Spanish-style cured ham, bruschettas, and fresh seafood—as well as larger entrees—give guests a taste of faraway cuisines as they enjoy their meals amid the trattoria’s wine-colored walls or on the patio. To complement these dishes, Esmeralda’s team of wine experts curates a menu of fine and rare champagnes and global varietals. Bartenders craft sweet sangria and margaritas, and on select nights, hookah smoke twirls upward, diffusing the soft light from the eatery’s crystalline chandeliers.
A sprinkling of mediterranean spices makes its way into many of the dishes at Venicia Cafe & Grill. Chefs toss flavorful handfuls atop filets mignons, hide them inside falafel patties, and allow them to seep inside salmon with a wine-and-lemon marinade. Other staple Mediterranean dishes that leave the kitchen include creamy hummus with gyro, stuffed grape leaves, and spinach pie. After meals, puffs of scented smoke float around hookahs and a disco ball lights up the dance floor as patrons sway their hips, stomp their feet, and toss one another in the air.
StatusAir's Discovery Flight lessons grant spectacular views of South Florida as experienced instructors rated by Certified Flight Instructor-Instrument (CFII) school potential pilots and otherwise first-time flyers in the art of running a Cessna 172 plane. Along with comprehensive ground lessons, they'll also supervise the flights and end with a debriefing on the ground, gently reminding participants that capes are optional.
Equipment: Barbells, kettle-bells, Concept2 rowing machines, and gymnastics equipment
Students should bring: Bottle of water, towel, and a positive attitude
Average class length: 60 minutes
Number of Staff: 5?10 people
Class location: Mix of indoor and outdoor classes
Registration required: No
Good for beginners: Yes
Guests allowed: No
Parking: Parking lot
Exercise is challenging, and people frequently give up on their fitness routines. How do you keep clients motivated?
By providing an energizing atmosphere, excellent coaching, and do-able workouts that keep clients motivated. The results will also keep them coming back consistently.
What is the biggest mistake you see people make when trying to get fit on their own?
Usually, people have no direction, no accountability, and unrealistic expectations.
What is a typical session of your program or class like for a student?
It starts with a thorough warm-up and an explantation of the movements. Next, we work through a metabolic conditioning session that combines the proven effectiveness of CrossFit with interval training. We end the session with calisthenics, body sculpting, or core exercises.
Is there anything else you want to add that we didn't cover?
I would advise anyone seeking to get in shape to make their diet a priority and to be consistent with their exercise routine.