On its perch high atop Prospect Hill, the resplendent manor house stands overlooking the 18 holes of Glenn Dale Golf Club as they unfurl outward among rolling hills and dense foliage. Though the house has been there since 1742, it wasn't until 1956 that the course was carved around the base of the mount. Terrell Brazelton oversaw the building of the course using a design by George Cobb, who later became the resident architect at Augusta National Golf Club and the author of many of its architectural renovations.
Today, golfers find their short games put to the test by dramatically sloped greens, a difficulty encountered by many top players when the course hosted a U.S. Open Qualifier in 1994 and just one player broke par. As players herd their golf balls throughout the course, they tread over land steeped in American history. The fairways and greens reside on a tract that once served as a meeting place for Native Americans.
Course at a Glance:
The graceful ease with which a good bartender mixes drinks masks the difficulty of the job, one that requires knowledge and dexterity—not to mention charisma. The seasoned barkeeps at Bartender of America, a TIPS-certified school, know what it takes to be a good bartender and lead their students through deliberate exercises inside a fully simulated tavern environment. Amid ambient sounds and music, novice bartenders dole out maraschino cherries and shake martinis while refining their conversational skills and learning how to identify underage kids by their mustaches. Fully committed students can opt for the entire Bar 101 curriculum, attaining a bartending license and valuable tricks for managing their resume and acing job interviews, while abbreviated classes offer insight into the fundamentals of the trade.
Chef Moses has a surefire way to ensure everything he cooks brims with the best ingredients and flavors—he imagines it's for his mother. The veteran chef cooked his first meal, which was a steak dinner, for his mom at the age of 10 before eventually going on to train at the Culinary Institute of New Orleans. The burgeoning cook then honed his skills by working under renowned chefs Emeril Laggasse and Paul Prudhomme at their respective restaurants.
Today, the now-seasoned chef creates his own signature dishes—such as a crawfish bisque and pasta jambalaya—that blend old family recipes with his own unique additions, earning himself features in Louisiana Cooking Magazine and on WWL-TV News. All the while, he cooks with a firm grasp on the differences between Cajun and Creole cooking, which mostly come down to the spice level, origin, and astrological sign of Cajun and Creole shrimp. In addition to using catering trays as his canvases, he showcases his culinary talents during classes that teach novice chefs how to prepare their own restaurant-quality meals.
If comfort food is supposed to evoke a sense of ease and familiarity, the Impossible Double Hank burger breaks rather severely with tradition. With its intimidating name and heaps of lettuce, tomatoes, onions, bacon, and cheddar, the burger forces the brave patrons of Hank’s Tavern & Eats to confront their most delicious fears. Though less overwhelming than the double-portioned hamburgers, the tavern’s shrimp po’ boys, baby back ribs, and fish burritos are made with similarly fresh ingredients and prove just as tasty. While digging into these and other hearty eats, patrons can follow local sports on 20 TV screens and guesstimate their height by lying facedown on the 50-foot bar.