From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon frosty foundations of creamy chocolate or vanilla soft serve, which swirl idyllically into cones, cups, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal surprise fillings of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic” powdered sweetener that explains why they disappear from most customers’ cups minutes after the first delicious sip. Real fruit purée forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast one-third fewer calories than regular smoothies.
Bearing the titles of Master of Photography and Photographic Craftsman from Professional Photographers of America, David and Ally McKay embody the keen vision and aesthetic prowess that separated good photographers from great ones. They share these skills during classes at McKay Photography Academy, where they train eyes, fingers, and imaginations to work in tandem as a snapshooting dream machine. Their classes help aspiring photographers progress from neophytes to seasoned pros. When not busy instructing the next generation of shutterbugs, David and Ally also devise photo safaris, which send small teams of photographers to capture shots of famed landmarks including San Francisco's Golden Gate Bridge; the Lincoln Memorial of Washington, DC; or Yosemite's 60-foot statue of Yogi Bear.
In the heart of Aptos Village, Joy of Movement Pilates & Gyrotonic Studio fosters physical and emotional health through personal Pilates sessions, mat classes, and machine-based workouts. As one of 100 Pilates Method Alliance Gold-Certified Pilates instructors worldwide, owner Jennifer Balboni leads the studio's team to utilize their unique backgrounds in dance, massage therapy, and yoga to motivate students as they execute total-body toning moves. Reformer classes feature a low 3:1 student-to-teacher ratio to ensure each reformer receives the attention they need. In addition to strengthening mind and body in tandem, the green-certified studio supports sustainable living with green practices such as recycling, efficient lighting, and water conservation.
A member of the U.S. Professional Tennis Association, Rick Kepler imparts hard-won racket tactics to help players of all abilities improve their game. Receive Kepler’s sage serve, volley, and groundstroke wisdom in a one-person private lesson, or opt to learn alongside a fellow athlete in a two-person tutorial. Beginners can learn the basic low-to-high groundstroke mechanics, and more advanced acers may dedicate a constructive hour to topspin lobs, pinpoint passing shots, serve-and-volley strategy, or how to hypnotize ball boys. Situated south of Santa Cruz, Seascape Sports Club’s tennis complex boasts 12 regulation tennis courts, including a clay court, seven lighted courts, and a stadium center court.
• For $59, you get one month of adult fitness classes (up to 10 classes, a $140 value). This option is redeemable at the Downtown, Live Oak, or Westside locations or at the Cabrillo Fitness Club in Aptos. Zumba classes are not valid Tuesday, Thursday, and Sunday at Live Oak. • For $49, you get one month of kids' and teen fitness classes (up to 10 classes, a $140 value). This option is redeemable only at the Westside and Live Oak locations.
Chowhound Cooking Classes is a one-woman culinary school run out of the home of Denise Ward, a worldly chef who lived throughout Europe and Asia, learning the regional dishes and blending them with her own Greek culinary roots. In the 3.5-hour Small Plates Santa Cruz class, students prepare a series of plates combining seasonal ingredients from local Monterey Bay purveyors. Amid the sears and jeers, Denise provides chefs with samples of Santa Cruz Mountains, and also permits them to enjoy a BYO bottle imported from their own homes or gas-station marts. Past hands-on classes have prepped plates including roasted halibut with walnut crust and tomato-pepper compote, flourless chocolate cake, and other tasty edibles that can be enjoyed as appetizers or portioned as main courses.