At Wicked Woods, guests embark upon an interactive, Halloween hunt that promises plenty of tricks and treats. Visitors venture into the spooky foliage and stop at check points along the route, where they must perform various undead deeds, such as retrieving an item or face the wrath of a working guillotine. From Frankenstein's electric chair to the Phantom's masquerade ball, tricks abound and monsters lurk around every wooded turn. When attendees emerge from darkness, a swag bag of goodies awaits.
Meanwhile, what's swirling in the night at Goblyns Glen? Spooky spirits, werewolves, and?according to Sir Amiss Higglesbottom?a monster or two. As master of ceremonies of the Glen's monster safari, Higglesbottom alerts precocious guests of the monsters they may meet while trick-or-treating their way through an enchanted world of Halloween fun. Along the path, they encounter costumed characters, vendors selling snacks, and impressively elaborate Halloween displays that feature everyone's favorite holiday characters such as skeletons and pumpkins. The tradition is familiar to Oak Meadow Park, which has transformed into a magical, spooky wonderland every Halloween since 2008. While sweet aromas waft from various food booths, families hear recanted tales of ghostly lore and ogle interactive oddities. Those who visit on Saturday, October 25, will be treated to balloon twisters and a performance by Patrick the Magician.
Hult's Restaurant's owners and chef come from diverse backgrounds. Alexander Hult worked in his mother's restaurants between seasons as a professional hockey player. His wife, Sarah Chapman-Hult, is a vice principal now that she's passed on the title of Miss Nevada USA. Chef Jose Esparza learned the art of cooking from his grandmother and mother, along with the chefs he worked alongside at restaurant's such as Viognier and Madera. And together, they share a passion for farm-to-table fine dining.
The trio and their staff bring this ecologically conscious cuisine to tables for dinner and Sunday brunch. Chef Esparza creates a series of seasonal tasting menus, simply titled, Air Water Land Earth. Each menu includes five courses, with Land focusing on red meat, Air on poultry, Water on fish, and Earth showcases vegetables. Those looking to order off the menu can try his signature dishes, include octopus carpaccio with avocado puree and jalape?os and the Wagyu beef ribeye with corn puree and grilled asparagus.
Here, comfort food isn’t just code for mac and cheese—it’s an umbrella term for dishes such as korean tacos with bulgogi-style rib eye, truffled french fries, and mushroom empanadas. Pair these with one of 17 wines available by the glass amid eco-friendly decorations, including bamboo floor and wall coverings and chairs woven from reclaimed telephone wires.
Expect to discover a new favorite wine every time you visit La Storia. The Enoteca (quite literally a “wine repository”) has more than 360 bottles on it’s shelves, sourced from around the world, plus more than 30 ever-changing varieties available by-the-glass or 3-oz. tasting, so guests can try before they buy.
Like many success stories, the Core Fitness tale begins when a business executive quit her job to pursue her true dream. For Nanci Mora, her dream was to become a fitness instructor. After 10 years of training and working as a trainer, she began conducting her own Pilates classes for three friends in her home. As word of Nanci's replenishing and invigorating Pilates workouts spread, her class size continued to expand in an inverse relationship to her students’ waistlines.
Today, Nanci continues to teach Pilates at her own professional studio, Core Fitness, where she and a staff of dancers, Pilates instructors, and fitness professionals teach workout classes throughout the week. Amidst the studio's earth-toned walls and towering mirrors, professional Pilates reformer machines help clients tone bodies.
The Chefs at Pedro’s Restaurant & Cantina tantalize taste buds with a menu of authentic Mexican comestibles. Launch feast fiestas with a trio of mini handmade sopes chock-full of veggies, chicken, or beef and sprinkled in cotija cheese ($8). Patrons can stick with traditional entrees including chile verde, sautéed pork cutlets and chilies ($14.50) or can venture into new territory with special dishes, such as the steak de la casa’s grilled USDA Choice yew york steak disguised in adobo sauce and served with its partner in crime, the cheese enchilada ($24). Mix and match burritos, enchiladas, tacos, beef tamales, or chile rellenos with the combo option ($11.25 for one item; $13.25 for two; $15.25 for three), which comes with a choice of two sides, such as refried beans, spanish rice, or a palm reading by the wait staff. Pedro’s Restaurant & Cantina dazzles eyes with adobe-esque walls, outdoor seating, a plethora of plant life, and eclectic artwork.