Buried deep within the walls of the infamous Nightmare Factory is a hidden passage that descends two levels into Gordon Cottingham's Hospital for the Mentally Insane. Recently discovered, and deeper and darker than the previous levels, the damp and musty corridors are infested with spiders, rats, snakes, and other vermin. The eerie atmosphere is amplified by the endless screams of the tortured and damned souls that met their demise within the walls of the hospital. From the creators of the 13th Floor haunted house and Nightmare Factory, the Asylum features new frights for in-your-face terror.
A terrifying labyrinth of phantasmagoric artistry and live performance, the Circus of Fear illustrates the chilling story of a traveling circus waylaid by an unthinkable horror. Outfitted with specialized 3-D glasses and guided by a black light, guests wander the haunted funhouse and witness the spooky saga unfold before their very augmented eyes. More than 25 local, madcap artists in the Boulder area have crafted a showcase of holographic murals using ChromaDepth technology, resulting in colorful spine-tingling scenes that jump out at visitors along with live-action circus performers, rattling ribcages and setting off sweat alarms. Visitors brave enough to emerge unscathed from the bizarre big top's roving droves of crazed primates, voracious clowns, and freakish sideshow acts can commemorate their safe return with a snapshot in the Circus of Fear photo booth. The portentous pictorial employs the same movie-grade 3-D technology to impart a sinister background behind its unknowing subjects, which is only viewable when glancing at it through the glasses or running at it very fast.
At Bonacquisti Wine Company, founder Paul Bonacquisti crafts traditional and contemporary varietals with a balance of Old-World techniques and modern technical understanding, a method that has produced award-winning wines. Following a family tradition of winemaking that spans three generations, Paul uses the skills passed down from his father, a first-generation Italian American, to craft wines such as the Vinny No Neck, a heavy sangiovese blend. Through extensive studies with the International Wine Guild, Paul used his experience as a strong foundation for technical learning. In addition to carrying certification as an executive sommelier, Paul works to educate customers about wines and dispel common myths about the origin of a red-wine headache and the likelihood of drinking a bottle with a genie trapped inside.
Diving for more than 30 years, Ron Busch—PADI master instructor and owner of Coral Key Scuba & Travel Center—first decided to share his passion for underwater exploration in 1995 by building a facility that catered to all facets of scuba and snorkeling. Since its construction, the center has been recognized as a PADI five-star training center that offers scuba and snorkeling classes, professional gear, and diving trips to far-off locales such as Isla Mujeres. An avid traveler, Busch entrusts day-to-day duties to the center's manager, a PADI master scuba diver and trainer, Randy Partch, who teaches 22 different diving specialties and boasts certification to repair and service many different brands of scuba equipment and one kind of Xerox machine. Factory-trained technicians populate the center's repair shop, mending, maintaining, and returning equipment back to owners with an average one-week turnaround.
Minutes from downtown Denver, City of the Dead Haunted House immerses tour-goers in a spooky story that takes place across a zombie city comprising 30 scare rooms. Bloodied interiors and half-devoured corpses hand crafted by Haunted Concepts artists speckle the undead city, where visitors gaze upon Dolly’s Donut café, Gory Rory's gas station, the dentist shop, and the asylum while dodging the advances of ghoulish creatures and awkward waiters. Judge Graves rules the city of the dead with a firm hand, seeking the most frightened visitors to keep the city fed. VIP ticket holders get to skip the line, leading to wait times that run approximately 80% shorter than the general admission line.
With a signature pizza size called the Monster, you’d expect Pudge Brothers Pizza to be more focused on quantity than quality. But in fact, the chefs create their signature varieties of hand-tossed pies by blending together the flavors of three sauces, a range of meats, and fresh veggies. From within sizzling ovens, chefs pull out creations such as the Jersey Girl—a pizza featuring italian sausage and green peppers—or the White Delight—a ham, chicken, and garlic-sauce combination. Pies range in size from 10 inches to 18 inches, with a range of garlic bread, wings, and cinnamon bread to fill in a meal. The shop also offers delivery service, ensuring clients can have a hot, hearty meal when time is short or when the paparazzi won’t leave their front yard.