With machines set up in rows to encourage competition, many ordinary gyms cater to men's bodies and psychology, right down to the urinals that were "accidentally" installed in the women's locker room. At Curves, you'll move around a circuit of hydraulic resistance machines that have been designed to work with women's bodies and promote weight loss, protect against osteoporosis, and deal with arthritis. An experienced trainer is always nearby to help manage your machine maneuvering and your muscle making. Instead of fiddling with weight stacks and losing your momentum, the hydraulic machines use your body weight and fitness level to create resistance that matches your abilities, decreasing the risk of soreness or injury. Because traditional lift-and-lower motions create bulky muscles, each machine uses push-and-pull motions to create toned, lean muscles perfect for crushing a grapefruit without looking like you can.
The course at Plantation Palms Golf Club slithers among numerous water hazards and over an incessant barrage of elevation changes, keeping golfers on their toes. David Harman orchestrated the links-style layout to tangle with the natural lay of the land and added his own flourishes in the form of large, white sand bunkers and gently billowing greens.
Players make swift acquaintance with local difficulties on a par 5 first hole that stretches 561 yards from the back tees. Elsewhere on the front nine, two par 3s measure 198 yards and 221 yards, calling on golfers to exhibit distance and accuracy or the ability to hypnotize opponents into believing they just saw a hole in one. Plantation Palms' on-site restaurant, the Oasis Bar & Grill, is open to the public and has a menu that features items such as a grilled mango fish sandwich and the Plantation Palms club sandwich.
Course at a Glance:
Helmed by an owner with 20 years of dance experience and a BA in dance education, Dance Arts Center’s instructors motivate bodies into motion with more than a dozen dance styles. They lead adult hobbyists and career-minded 3-year-old dancers alike in styles including classical ballet, tap, jazz, and acrobatics. In kids’ classes, instructors teach sprouts up to 18 years old the fundamentals of dance techniques in a non-competitive environment and challenge more advanced students to join the performance team, which takes to the stage at competitions, community performances, and workshops. Students in both the regular classes and the performance team gather to showcase their moves during the center's annual concert, which is one of the last remaining dance events in the country without a panel of sneering celebrity alien judges.
In addition to ballroom, hip-hop, and flamenco dance classes, staffers lead adults in yoga and Pilates regimens to help whip them into peak performance shape.
For more than two decades, Pam Roush has been hosre-training equivalent of a Harvard professor. Her alumni regularly accumulate blue ribbons, awards, and credits such as the UPHA Chapter 16's "Horse of the Year" award. Notable former students include CH My Heart, Top Star Willie, and Galahad's Gold Mine, which all received the "Best of Breed" honor from Saddle and Bridle after spending time under her tutelage.
On Avalon Stables’ 30 acres of open pastures, Pam and her assistant trainers provide boarding and training services for horses, as well as lessons for riders of all ages. They address individual riding goals during private lessons, encourage camaraderie through group lessons, and introduce to riding at children's camps, where kids bond with horses that tell ghost stories.
Key West native Chef James helms The Chef 4 U, channeling 10 years of experience as a culinary teacher, personal chef, and caterer. During classes, the sounds that fill the kitchen grow gradually more confident as students learn to slice veggies, apply the proper bend of citric juices to ceviches, and squeeze salt from seawater for margaritas. The menus for classes and precooked meals alike are ripe with influences from Cuban, European, and Asian culinary traditions, which peep through in shredded pork, wine sauces, and miso glazes. While working in the kitchen to sate his own clients, Chef James flips through a rolodex of ingredients he went to school with in order to craft menus for vegetarian and gluten-free tastes.