Vision Quest Sport and Fitness promotes a five-pronged approach to fitness, covering cardiovascular, progressive resistance, proper diet, supplementation, and personal training. Like any decent clock factory, the clubs are open 24 hours a day, and each keeps its own schedule primed with group classes such as boxing, yoga, spinning, and hip-hop fitness. Body Sculpt sessions fashion forms with weights and bands, and Total Body Conditioning uses lighter weights and higher repetitions to create lean, mean muscle mass.
Members take part in complimentary wellness seminars from fitness experts to fine-tune their bodies, and teams of affiliated massage therapists, chiropractors, and nutrition gurus save skeletons and muscles from harmful injury.
Paintbrushes smooth color across a series of canvases, and wineglasses glint in the evening light. At Paint in the Hut, amateur artists bring snacks and libations and relax during evenings filled with art. Painting sessions encourage adults to splash their emotions on the canvas as they re-create famous works of art, such as Monet's Cliffs and Water Lilies. Instructors are on hand to help you capture that ray of sunshine or the right perspective for the sea monster hiding behind the cliffs.
Influenced by her upbringing in Sierra Leone—where the food culture emphasizes local, artisanal ingredients shared by neighbors—Jeanette Warne guides small groups of adults, teens, and kids in themed cooking classes geared toward age group. In how to-style classes, budding chefs learn such fundamentals as how to cook with wine, how to prepare classic French dishes, or how to tell the difference between a baguette and a baseball bat. The class lineup also covers specializations, such as pastry-chef techniques and cooking for specific dietary needs. Courses typically yield 3–4 dishes.
Warne also lends her expertise to party planners by catering international-themed feasts that feature passed hors d'oeuvres, Mediterranean dinners, and eclectic four-course buffets. The company maintains environmentalist practices, not only through sourcing ingredients locally, but also by buying biodegradable flatware and minimizing the use of single-use paper airplanes that carry food to diners' plates.