Wild Boar Bar and Grill takes grilling and barbecue seriously. With a menu of smoked brisket, juicy hamburgers, and bacon-wrapped hot dogs, the grill sates any carnivore's craving. They don’t undervalue the contributions of the plant kingdom, however, and also toss fresh salads and bake personal pizzas with a wide range of toppings. Their meat-centric mentality finds its way onto signature sandwiches, such as the Sassy Sow with shredded pork and Jim Beam bourbon sauce. Adventurous diners feast on the Piggy Burger's shredded pork, which is sandwiched between two hamburgers and slices of bacon on a toasted bun.
Those same adventurous diners can also look beyond the menu for a thrill, with a mechanical bull tossing customers nightly and live music—accompanied by only mildly awkward dancing—filling the halls on the weekends. Throughout either event, a wide beer selection fuels further merrymaking.
Throughout a golf career that encapsulates a stint as a collegiate player at Weber State University and a Class A membership with the PGA of America, Jared Shears has had ample opportunity to identify what works and what doesn't on the golf course. While many approaches have been tried—from rote drills to hypnosis to becoming one with the golf ball by going on a couple's retreat with it—Jared believes that improvement can realistically be narrowed down to five keys. He's come to this conclusion only after spending hour upon hour studiously watching film of hundreds of the game's greats. His analysis? These elite players keep their head steady and weight forward, maintain a flat left wrist, control the clubface, and guide the club's sweetspot on a diagonal swing path. Jared believes that, with practice, each of these key skills can be achieved by golfers of any skill or experience level.
Just past the glowing sand bars of the Lower Wisconsin River Valley, 80 acres of fertile hillsides present the ideal spot for winemakers at Weggy Winery to produce their award-winning vintages. With 30 different labels, the wines range from a sweet apple-and-black-currant dessert wine to a dry, clean white traminette to a smooth, red sabrevois. The Oak Ridge red, made from Wisconsin foch grapes, recently took home a gold medal from a California wine competition and a handwritten letter from a Sheboygan-area grandma who’s convinced that bottle messages are the most efficient way to send mail.
Visitors can sample the estate-grown wine in the winery’s tasting room, a sun-drenched space overlooking the vineyard. During the summer, groups can tour the acreage in the back of a tractor-pulled tram during a one-hour guided excursion which highlights the property’s 16 acres, out of 24 total acres, of cherry, asian pear, and apple orchards, the property’s 11,000 grape vines, and the spot where aliens once stopped for a brief but memorable picnic.