At Summit Studios, aspiring singers and musicians can learn to play a variety of instruments and sing under the tutelage of experienced instructors. During the private, 30-minute lesson, students can saturate their brains and portable chalkboards with the theory behind guitar, piano, saxophone, clarinet, trumpet, or drums. Meanwhile, in the voice lessons, expert warblers can train croaky cords to emanate mellifluous vibrations through a focus on breath support, intonation, and sight-reading.
When Maggie Carchrie voyaged to Cape Breton Island in Nova Scotia, she hardly expected to discover a passion that would win her the U.S. Mòd Women's Championship in Gaelic Singing two years later. She was immediately enchanted by the traditional music of the region, planning her future travels around the areas of Cape Breton and Scotland and diving headfirst into the Celtic culture. With a college degree in music therapy and a resume that boasts subsequent studies at the Ceòlas Music School, she built a foundation for a life filled with award-winning Celtic performance and education. She lays claim to two albums, books several East Coast showcases throughout the year, and furthers the reach of Celtic stylings through the concerts and CDs of Mermaid Productions. Maggie draws from all of these experiences to act as director of the Callanish School of Celtic Arts. There, she instructs students of all ages in music, dance, and lyrical language, managing a non-competitive venue for guests to experiment with age-old harmonies and master a brogue without having to install a second tongue. From the high-stepping choreography of Scottish Highland Dance to the signature keening of the bagpipe, she outlines several levels of melodic techniques, all of which are steeped in rich history.
The audience goes wild for Chef Jesus "Suso" Seoane as he deftly dances the handle of a sharp butcher knife between his fingers. As if drawn by magnet, the blade finds a large red pepper and flays it down the center in one fluid stroke. When Jesus isn't flaunting his knife skills on the Telemundo cooking show Cocinando con Suso, he's hard at work perfecting an authentic menu of Spanish and Latin-American dishes at his restaurant, Suso Latino Basket.
The word suso sprawls across his eatery's wall, a painted chef's hat jauntily hanging off the o. Just past the marble-tiled bar, tables populate with steaming specialties such as puerto rican pork pernil, peruvian sautéed pastas, cuban sandwiches, and spanish paella, which overflows with more seafood than Poseidon's bank vault.
Juicy tidbits of chocolate-dipped fruit arrive on the doorsteps of family and friends, presented in artful bouquets and gift boxes by the skilled fruit designers at Edible Arrangements, which has more than 1,100 franchises worldwide. Workers dip fresh fruit and sweets into gluten-free chocolate to create arrangements that resemble flowers in bloom. Customers can select from a variety of decorative containers, including vases, mugs, and sports- or holiday-themed containers that add a personal touch to the edible gifts.
Cane and Reed’s shelves overflow with an eclectic stock of Amish and Mennonite goods, candies, and foodstuffs. A chewy array of bulk gummies in a delightful variety of shapes supplies jaws with ample cardio, and jars of Jake & Amos pickled products fill pantry shelves with long-lasting salty snacks. Baumans’ butter in flavors such as apple, peach, and sweet tomato is available to garnish breads or moisturize bald heads in the winter. specialty
Air fills each piece of playground equipment at Inflatable Adventure Zone, which allows sock-footed kids aged 2–12 to safely jump, climb, and bounce. Kids can scale the towering double slide to reach the room’s highest vantage point, or frolic in an assortment of character-themed obstacles, from a Finding Nemo fortress to a Dora and Diego jumper for the shorter set. A snack area provides juice boxes and light snacks, as well as a place to discuss the bounce castle’s durability against invading packs of feral children.