1933 was a banner year for Phillip and John Bargetto. Prohibition finally ended, and the brothers were able to reopen their winery in the Santa Cruz Mountains. Originally from Piedmont, Italy, Phillip and John embraced their passion for growing northern-Italian varietals, twining their hillsides with vines of dolcetto, nebbiolo, and refosco grapes.
Now run by the Bargetto family's third generation, the winery continues to cultivate these same grapes as well as two of Santa Cruz's more well-known varietals, chardonnay and pinot noir. Its most heralded wines hail from the 40 acres of trellised vines at Regan Estate Vineyards, which produces balanced yet concentrated fruit thanks to its sunny hilltop location, loamy soil, and cool breezes from thousands of naturally occurring ceiling fans.
Controlled aging in new-French- or American-oak barrels imbues some of the winery's reds with lingering finishes and toasty sweetness, and stainless-steel barrels ensure that the whites retain their vibrant acidity. Although most of the wines display a more approachable style, the La Vita line embraces the family's Old-World routes, featuring complexly tannic and age-worthy blends of Phillip and John's favored dolcetto, nebbiolo, and refosco grapes.
At 2,600 feet up in the Santa Cruz Mountains, one might expect to find sprawling views of the ocean and surrounding forest and not flourishing vineyards. Yet there are more than 70 wineries dappling the hills at various altitudes, privy to the dewy, cooling breezes of the sea and the richness of the rocky soil. The San Francisco Chronicle speaks to their scattered presence, deeming them "less a cohesive wine region than a patchwork of vineyards." Still, this characteristic isolation has resulted in "a perfect laboratory for winemaking not held hostage to fashion"—no one style dominates in this rustic setting.
Pinot noirs and chardonnays populate the western front, and the east yields cabernets, merlots, and zinfandels. The majority of the vineyards are small and family owned—a fact reflected in their meticulously bottled libations and the matching sweaters of their holiday photos—but though they exist in chosen hermitage, many of them welcome visitors to their scenic sites. They host weddings, festivals, and open events such as Pathway to Pinot Paradise, a self-guided tour of the pinot noir hotspots.
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.
Martial-arts master Francis Farley conquered his childhood timidity by studiously practicing martial arts. He went on to win the North American middleweight title in 1989, and by 1993, he had won the International Sport Karate Association middleweight championship, holding on to that title for five years. He decided to open Farley's Kickboxing Academy, a dojo with a full weight room and boxing ring, in order to teach others various kicks and jabs gleaned from his successful 27-win, 2-loss career, which featured 17 knockouts and one intimidating finger wag. Francis's passion for martial arts—and fitness in general—led him to pair up with instructors such as Joey Thomas, a professional surfer and black belt in Brazilian jujitsu; Willow Brown, the facility's yoga expert, who has more than 10 years of teaching experience; and MMA coach Mike Roberts. These gurus help fitness seekers of all levels blast calories, learn self defense, or gain spiritual tranquility, and they adhere to the motto, "You don't have to be a fighter to train like one," as opposed to, "Once a couch potato, always a couch potato."
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; the Beginning Digital Photography course teaches students to harness the intricacies of their instruments, and the Pro Academy offers inside tips on how to successfully snap wedding portraits, pose recent grads, or tease out candid emotions. 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.
Picture a pool hall. Wood-paneled walls catch the light of suspended billiards lamps, which illuminate clusters of tables—19 of them to be exact. And these tables are not kiddie sized or Astroturf topped; these are regulation tables: fit for aimless amateurs and seasoned professionals alike. This is Fast Eddy's Billiards, where fun-seekers can revel not only in friendly and competitive games of pool, but also at dartboards, foosball tables, pinball machines, and beer-pong setups.
A former billiards professional still hangs around this scene, giving newbies a crash course on the basics of pool play. Above the din, neon signs rattle off the names of domestic and imported beers—available by the glass and by the pitcher—and a kitchen attendant preps bar-style snacks such as jalapeño poppers, onion rings, chicken wings, and breaded zucchini strips. Free WiFi can occupy compulsive email senders, and an Internet jukebox keeps carousers bopping with tunes of choice.