The famous fairways at Doral, Sawgrass, and Pebble Beach that make avid golfers salivate are assembled in one place at Lancaster Golf Center, though with one key difference—they’re in miniature. The lilliputian course eschews the windmills and lava pits of normal mini-golf links for smaller replicas of full-sized bunkers and water hazards. Nearby, the center’s driving range challenges golfers to take more forceful swings. Its 78 hitting stations unfurl both natural grass and artificial turf, and there is cover and heating for winter practice as well as illumination for night or when everyone is wearing really dark sunglasses. The practice area also boasts an 8,500-square-foot putting green, a chipping area, and a sand bunker.
Golfers start keeping score at Lancaster's nine-hole executive course, especially at its fifth, sixth, and seventh holes, which compose an Amen Corner that claims 526 of the course’s 1,057 yards. Before trekking across the fairways, players can hone their form during lessons with teaching professionals Dennis Lanciani and Jim Cronin, who boast more than 43 years of combined experience teaching golfers not to illegally attach wings to their balls. As the instructors offer advice, students’ children can entertain themselves at nine batting cages or with bank-shot basketball. Before heading home, visitors of all ages can enjoy a frozen treat from the center's stock of Richardson’s Ice Cream.
ComeKeto (pronounced koh-may-keh-toe) derives its name from a Brazilian saying translates literally as "eat quietly," meaning "keep your business to yourself." But for Rio de Janeiro and kitchen-master Rodrigo Souza, it's too late for that kind of prudence?the word is out already. Specializing in massive, meaty burgers that are complemented by an optional layer of fiery chili, the sandwich shop offers such rib-stickers as the Salada, a burger with mozzarella and ham and the aptly-named Elephant, with chicken, steak, pork loin, and kielbasa sausage?to name just a few. ComeKeto also serves American-style subs and grinders, and meat-centric entrees such as the picanha na T?bua with sirloin steak and a secret house seasoning.
The chefs at Mezcal Cantina marry the flavors of Mexico and the American Southwest in colorful fusion dishes, while bartenders fill glasses with margaritas, agave cocktails, and draft beers. Starting out, diners can build their own guacamole tasting flights with their choice of three varieties, including the Thai Rooster with dried pineapple, toasted coconut, black beans, and Sriracha sauce. As far as main entrees, the menu continues pampering palates with chimichangas, enchiladas, and tacos, which come stuffed with eclectic ingredients such as adobo chicken, Asian beef, or BBQ duck. Meals end on a sweet note with fried ice cream and dark chocolate bread pudding made with raspberries, caramel sauce, and unconditional love.
As autumn descends and the surrounding trees take on the color of an ever-earlier sunset, George Hill Orchards is at its most active. The branches are heavy with ripe apples, the myriad varieties including cortland, northern spy, and empire. Visitors carry these juicy orbs home by the basketful, along with cider donuts and fresh pies. At the petting zoo, calves, llamas, rabbits, and sheep let kids rub their fuzzy heads. A hayride trundles along, maintaining a casual speed so as to not draw the attention of a scarecrow highway patrolman.
Inspired by her passion for creating decadent treats for her friends and family, baker Gloria Casta?o opened Sweet Creations by Gloria as a way to share her signature desserts with others. From these modest beginnings, her bakery has risen in popularity and earned local renown for its made-from-scratch cakes and pastries. Though Gloria?s specialty lies in traditional Hispanic confections, she can just as easily recreate recipes from other cultures or accommodate dietary restrictions with vegan and gluten-free ingredients. A frequent shopper at the local farmers' market, Gloria fills her customizable cakes, cupcakes, and cake pops with fresh fruit whenever possible and slathers buttercream icing on bland stalks of broccoli.
Al Dente's cooks pay homage to both Italy's Old-World dinner traditions and America's love of quick afternoon lunches. They make their own sausage, meatballs, and pizza dough in house, injecting authenticity into daily lunch specials that pair pizza slices and sandwiches with chips and soda. They prepare more robust entrees for dinner, including pastas and dishes featuring veal and chicken. For seafood, they embrace a variety of preparation methods, crisping up ocean-born delicacies in the fryer, sautéing them over noodles, or stirring them into bowls of stew. With the free WiFi, diners can stay up-to-date on the news and the latest styles in marinara stains.