It’s difficult to hit a target from far away, which is why holes in one are rare and the Goodyear blimp has never been shot successfully with an arrow. Drive hard with a vengeance, thanks to this Groupon.
Expert instructors Jim Garrett and Tim Holt—a PGA professional—impart the fundamentals of driving and putting during a four-week program. The first three lessons last 1.5 hours, and the final lasts 2.5 hours. Though students may bring their own clubs, all necessary equipment will be provided. Choose from eight different sessions on the program schedule, one of which is ladies only; the first program begins on May 7.
[[m:####Juday Creek Golf Course
Instead of easing into a well-earned retirement after years in the restaurant business, Mike and Linda Rogers decided to embark on a new challenge: building a golf course. In 1989, they opened Juday Creek Golf Course, whose bent-grass fairways strike enough of a balance between challenging and accessible to have won the Indiana Golf Course Owners Association’s 2009 award for Indiana Golf Course of the Year.
Now managed by the couple’s daughter Michelle Wittig, the course’s emerald expanses continue to compel swingers of all stripes to lace up their cleated shoes and argyle garter belts. A journey across the course’s thirteen holes brings one face-to-face with manifold water hazards, many of which stand directly in the path to the putting green. There are 56 sand traps that raise the stakes of each game even higher, making for tough shots and partners who would rather build sandcastles instead of continuing on. Before or after games, golfers can take lessons and receive personal feedback from a pair of skilled instructors, one of whom is a PGA professional.
Course at a Glance: * 18-hole, par 72 course * Length of 6,940 yards * Course rating of 73.3 * Slope rating of 134 * Four tee options * See the scorecard and layout:
Northern Indiana may seem an unexpected destination for cold-pressed Spanish olive oils and 18-year-old Italian balsamic vinegars, but the owners of The Olive Branch are working to change that. At each of their boutiques, they line the shelves with extra-virgin olive oils from famous olive-producing regions, such as Italy, Tunisia, and California. They champion these first-press, extra-virgin oils for their reported health benefits, deeper dimensions of flavor, and ability to make any icy walkway that much more comical.
Besides the oils, they stock an international selection of balsamic vinegars, ranging from traditional varieties to blends infused with ingredients such as blackberries, dark chocolate, and pomegranate. The staff invites visitors to sample anything in the store, dispensing samples of both the oils and vinegars from stainless-steel fustis.
The Olive Branch's team members further expand guests' palates and kitchens with premium items such as Wind & Willow dessert and cheese-ball mixes and a selection of cruets and kitchenware. They can even compile these into gift baskets to celebrate special occasions such as holidays, birthdays, or the end of a Rocky film marathon.
In 1966, taxi drivers Sam Levine and Fred Bartoli finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. Along with pal George Loverde, they invested in property just off the bustling Magnificent Mile, but then didn?t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, ?Put pizza in it.?
Today, Gino?s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, customers find Alice Mae?s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings?from sausage and pepperoni to jalape?os and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don?t know how to work silverware, as is a bounty of sandwiches.
Growing up in his mother's kitchen in Western France, Laurent Robic developed a natural enthusiasm for fresh food made tenderly from scratch. After attending culinary school, Robic minced and sautéed his way across Europe, picking up knowledge of different cuisines and broadening his foreign whisk collection. Eventually, Chef Laurent traveled to the states with his wife. Today, he's amassed over 20 years of professional experience, which he passes on to students of all ages and experience levels during an ever-rotating lineup of demonstrative and hands-on cooking classes. Whether he’s passing on the secrets of winter soups and stews, demonstrating the versatility of chicken’s many kitchen uses, or unlocking global tastes with country-themed courses, Chef Laurent honors his art with patient, friendly instruction. A noted chocolatier, he also lovingly crafts French-style truffles out of Ecuadorian chocolate certified by the Rainforest Alliance.
The iconic comic-strip character and namesake of Dagwood’s Sandwich Shoppes peeps out from the first “o” in the deli’s logo, embracing not his wife, Blondie, but the signature Dagwood sandwich. With its four meats and pair of cheeses, the delicious (if slightly intimidating) sandwich represents the more than 20 signature subs and clubs that grace Dagwood’s menu. Meats ranging from premium roast beef to tender pork loin share slices of bread with cheeses, crisp pickles, and all the condiments one might expect of an old-fashioned deli. Those too young to appreciate the shop’s Sunday-paper references will at least enjoy kids’ meals such as the classic grilled-cheese sandwich. Aside from their in-store selections, the deli caters events with colorful trays of meats and sack lunches served by a curiously cartoonish wait staff.
When Mike's Carwash first opened in 1948, it was one of only 18 carwash businesses in the United States. Today, the family-owned establishment keeps the 65-year-old tradition of gussying up automobiles alive at 42 locations throughout the Midwest. At each location, accommodating staffers stand by to assist customers during the cleaning process. Decked out in cartoon neckties, the cheerful team ushers cars into computer-controlled washers that eschew traditional gear-operated brushes and baseball bats in favor of controlled sprays and soft cloths. After the mixture of eight signature soaps de-grimes surfaces, 200-miles-per-hour gusts of hot air dry vehicles instantly. Mike's also offers specialty coats to give car exteriors and tires additional shine.