Amber Flanagan's grandparents moved to Milwaukee from Mississippi in the 1960s, bringing with them their culinary heritage and their firm belief in the importance of good eating. Today, Amber carries on their passion for gastronomical traditions by leading walking food tours of the Silver City District and the Historic Third Ward. Milwaukee’s history as a hub for immigrants from all over the world is reflected in the city's diverse ecosystem of restaurants: tours may bounce between Vietnamese, Peruvian, Thai, and Mexican cuisines on their journey. Some restaurant outings incorporate cooking demonstrations, which could otherwise only be glimpsed after donning an elaborate busboy disguise.
As of 2014, Dungeon of Doom has a new home in Zion and 42,000 square feet worth of space to scare the bejesus out of anyone who enters. Now sporting an underground vibe inside the old briquette factory, the renowned haunted attraction has been prepping Halloween fans for their favorite holiday since 1997. The new location is still populated by DOD's Killer Krew: Dr. Killpatient roams about searching for new victims, and Biscuit the Butcher readily awaits new meat to arrive inside the slaughterhouse freezer. Thanks to these characters and its elaborate attractions, Dungeon of Doom has become famed for its consistency. It also keeps its finger on the pulse of what fans want with surveys every season, which is much better than having the dungeon's deranged clowns knock on neighborhood doors with a clipboard.
The CFI-certified flight instructors at Racine Sport Flyers conduct all their lessons in the cockpit of a 2010 Flight Design CTLS, a carbon-fiber light sport aircraft. Using its Dynon glass avionics panel, Garmin GPS, XM satellite radio, and dynamic map and terrain displays, they guide fly-along students through the steps necessary to become certified sport pilots and private pilots. Instructors also train students to FAA standards through ground school—which covers topics such as aerodynamics, aircraft systems, and navigation—and instill the basics through sessions in a multimonitor flight simulator.
The casual dining room of Grande Lettys transports patrons to the heart of Mexico, surrounding them in painted murals depicting Mexican streets. There's just one more step needed to complete the teleportation: a bite of freshly made guacamole or a housemade tamale. And the eatery's enticing dinner or lunch plates deliver. Chefs cook enchiladas, burritos, and tacos with a choice of fillings, such as steak or a mixture of beans and cheese?which dexterous diners can use to make a sculpture of Pancho Villa. After meals, patrons aged 21 or older can stick around and play video casino games. Insider tip: order a container of a favorite salsa to take home.
Illuming Yogi Bear's Jellystone Park Camp-Resort for the third year, the Wisconsin Christmas Carnival of Lights ornaments a nearly mile-long drive-thru trail with more than a million lights. Leisurely drift past scenes of elves tinkering away in Santa's workshop, Rudolph bravely piloting Santa's sleigh, a life-size carousel, four enormous gingerbread houses adorned in candies, and a ranch where formerly feral stockings live happily domesticated. Cups of regular coffee or apple cider await trekkers in Santa's Coffee Shop after their radiant voyage.
When Chicagoans think of the Glunz name, they think of a good drink. It's hard not to when the family has been active in the wine business in the Chicago-area since 1888. In 1992, the family formed Glunz Family Winery & Cellars, a winery based in their hometown of Grayslake.
In the 20 years since that decision, they have created a roster of elegant table wine, fortified wine, specialty seasonal wine, and reserve wine, which includes chardonnay, pinot noir, and a zinfandel blend. They age their tawny port in specialty barrels for 10 years and isolate the sweetness of more than two pounds of raspberries to create every bottle of their dessert wine. Like a puppy dressed in an ugly christmas sweater, their traditional glogg?a blend of port, dry red wine, spices, and an orange peel?adds cheer to the dreary winter months.
Their true speciality, however, is their first family wine. Every spring, the family calls upon a 19th-century recipe to make their May wine, which is imbued with the fresh spring flavors of crisp green apples and cinnamon. At the winery's tasting room, guests can try samples of this wine and the others.