Since 1978, Nighthorse Farm has invited guests to its paradise of pastureland at Brookside Equestrian Park, where they can learn horseback-riding skills amid 20 acres filled with six outdoor arenas, multiple barns, and open fields. As a lifelong rider and US representative to the 1982 Pan American Junior Athletics Championships, Debbie Stone has been the head trainer at Nighthorse since 1998 and oversees a staff of horse whisperers who teach lessons in the riding disciplines of hunter, jumper, and equitation. Whether they are beginners or have their sights set on showing at the local, state, and regional level, students are encouraged to develop teamwork with the horse that comes in handy when avoiding the highway police during high-speed chases.
It is not just the pastas, sandwiches, and pizzas that keep guests coming back to Pete's Restaurant and Brewhouse and Original Pete's—the handcrafted beers also play a major role, quenching thirsts with flavors ranging from the Uptown blonde’s light layers of honey to the highly hoppy profile of the Skinner’s Horse IPA. Pete’s team keeps meals in balance by offering food-and-beer-pairing suggestions, assuring diners that the Midtown ale harmonizes with fish tacos and that the Old Town red—a malty, medium-bodied amber ale—improves coordination for slam-dunking meatballs.
Napoli Culinary Academy founder and international chef Hassi Sadri?whose infinite pizza knowledge earned him the head judge position at the international pizza competition in Las Vegas?leads culinary initiates along with his staff during fun-filled cooking classes, whether for fun or to achieve a culinary-arts diploma. During hands-on classes, groups of students learn useful tidbits on how to cook a variety delectable dishes. Academy students along with professional executive chefs serve lunch and dinner in the Napoli Culinary Academy Caf? and cater special events while showing off skills crucial to their future careers as gourmet chefs, from carving meats to plating entrees.
It is not just the pastas, sandwiches, and pizzas that keep guests coming back to Pete's Restaurant and Brewhouse—the hand-crafted beers also play a major role, quenching thirsts with flavors ranging from the Uptown blonde’s light layers of honey to the highly hoppy profile of the Skinner’s Horse IPA. Pete’s team keeps meals in balance by offering food-and-beer-paring suggestions, assuring diners that the Midtown ale harmonizes with fish tacos and that the Old Town red—a malty, medium-bodied amber ale—improves coordination for slam-dunking meatballs.
By the late 1940s, the world of customized cars was truly in its golden age, so it's not surprising that those enterprising mechanics wanted someplace to show off their hard work. Enter the Sacramento Autorama, which began bringing together the community of custom-car builders in 1951. Now one of the longest-running indoor car shows in the world, the Autorama continues to bolster Sacramento's status as one of the world's custom car capitals. Over the years, the show has showcased hot rods, muscle cars, and chrome creations from master designers ranging from George and Sam Barris to Boyd Coddington. This year's edition will be no different; hundreds of show vehicles will compete for show honors including the coveted Custom d’Elegance and King of Kustoms prizes and the "Big B" awards, which reward engineering ingenuity while honoring the memory of Sacramento customizers from years past.
The chefs at Sae Jong Teriyaki serve up a menu of Japanese and Korean specialties for dine-in and carry-out noshing. Their sweet-yet-savory teriyaki sauce adorns meats such as chicken, short ribs, and salmon, and their light tempura batter cocoons shrimp and veggies. Sides of spicy kimchi complement sizzling crocks of bibimbab, and diners slurp up bowls of miso-ramen soup with the aide of chopsticks, spoons, or two cupped hands.