Tank’s Paintball Park ensures safe battles for beginner and advanced gunsmiths with referees certified by the World Paintball Federation, safety briefings, netting around the fields, and thorough marker testing before each round. After snipers strap on protective gear, Tank's constantly evolving fields host play with frequent upgrades that generate new experiences for returning clientele and prevent debilitating battle flashbacks. A covered staging area accommodates more than 100 visitors between sessions with comfy chairs and benches as well as concessions and a snow cone stand for pregame or postgame energy boosts. Back at the headquarters, Tank’s pro shop stocks players' arsenals with paintball essentials such as goggles and vests that allow fearless ambushes and midbattle fashion shows.
Steve and May Chadick both grew up surrounded by American saddlebred horses, making their rounds as competitors in the southwest circuit before becoming trainers as adults. The pair channels more than 50 years of equine expertise into Vantage Point Farm. They and their highly trained staff devote themselves to priming green riders and steeds for recreational trots around arenas as well as struts in front of show judges. Riding instructors lead lessons for equestrians aged 5 or older on gentle, reliable horses.
At day camps held during winter and summer breaks, kids enjoy daily rides and tackle responsibilities in the barn including grooming and tacking. Overnight camps for advanced riders culminate in an end-of-week horse show. The farm also boards horses in stalls spacious enough to also accommodate the ventriloquists who speak for them.
After 13 years as a skydiver, Joseph Johnson leapt into a new mission: to become the first franchised skydiving operation in the country. With two locations in two states under his belt so far, he aims to rise above his competitors by offering distinctive features such as a choice of altitudes (13,000, 18,000, or 24,000 feet) and pre-jump training that equips skydivers with the ability to deploy, steer, and land their own chute, even when they’re flying tandem with a licensed instructor. Planes can carry as many as 17 people in one trip, making it ideal for group outings and airborne performances by jazz orchestras, and helmet cams capture the audio and visuals of the entire flight.
The consortium of professional instructors at Fred Astaire Dance Studios, which was cofounded by the legendary toe tapper himself, shepherds students of all ages and skill levels through lessons that span the style spectrum. Low-pressure private sessions allow enthusiastic teachers to fine-tune individual students' techniques and form, using their expert eyes and mechanical dancing shoes preprogrammed to do the Charleston. Patrons can learn how to cavort through classic waltz and fox-trot romps or swivel through the modern steps of salsa, swing, or samba. For dancers hoping to hoof it up in a social setting, the group practice parties provide a one-night extravaganza of instruction, demonstrations, and amateur firewalking.
Though the chefs at Babaloo International Cafe & Bar were inspired by the sharable small plates of Spain, they didn't limit themselves to just Spanish dishes. Instead, they craft appetizers and down-sized entrees of cuisines from around the world. This creates a varied menu, with prosciutto-wrapped asparagus appearing beside miniature beef wellingtons and Cuban crab cakes made with plantains. These dishes pair well with wines selected from the vineyards of Spain, Portugal, Argentina, and Australia, to create meals that are both light and filling, much like four courses of flavored heliums. When evening turns to night, the restaurant becomes a hotspot for dancing, with theme parties, hip-hop nights, and salsa dancing.
Young Chefs Academy provides a fun, safe, and motivating environment for kids to become acquainted with the art of food and food presentation. Engaging chef instructors instill lessons of kitchen etiquette and safety in youngsters growing up in a world full of laser can-openers and sharp pasta rakes, giving children a capable handle on their surroundings as they journey into the land of food. Classes educate a variety of age groups, with specially catered classes for the kindergarten elite and junior line cooks, combining nutritional meals with basic food-prep skills that teach how to correctly follow a recipe to edible fruition. Senior flambéists are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity. Most classes last 90 minutes.