Becker Furniture World boasts three table-stocked wonderlands with locations in Becker, St. Cloud (Waite Park), and Blaine, as well as a new location opening in Burnsville on Friday. The flagship branch in Becker consists of nearly 300,000 square feet, on-site restaurant, kids play area with complimentary supervision on weekends, and customers can peruse a vast selection of wares from brands such as Sealy, Simmons, Broyhill, Kincaid, Lane, Natuzzi, Rowe, and Stanley. Avoid the hardships associated with training a dog to stay still as you sit on its back by securing a new comfy sofa or dreamy mattress. Area rugs not only boost the ambiance in a domicile, but they also provide an out-of-sight space to sweep unloved Pog collections.
Since first teeing off in 1989, Fox Hollow Golf Club has hosted regular state championships and the 2008 sectional qualifying tournament for the U.S. Amateur Public Links Championship, showcasing the club's 27-hole layout characterized by challenging play and picturesque surroundings. The course sprawls throughout 200 acres of hardwood forest and windswept prairie and is often blanketed by lush bluegrass and natural flora. The original 18 stretches along the banks of the Crow River for much of its 6,713-yard length, affecting play on five holes. Occasionally, golfers are forced to carry shots over the river, as is the case on the par 3 third hole, where players must aim their tee shots at the island green and hope the ball doesn't run off the steep sides or get eaten by an amphibious caddy. With two greens and a split fairway, the par 4 17th can take on two distinct identities or three creepy alter egos. If the hole is placed on the left side of the green, players are best suited to hit a small fairway landing area and execute a long approach, but if it’s on the right, they must blast their tee shot over two bodies of water to reach the green.Prior to a round, players can make use of the Fox Hollow practice facility, where they'll find a full-length driving range, three putting greens, and a practice bunker.Course at a Glance:
Acres of grass paddocks ripple in the wind around the large indoor and outdoor riding arenas at Wild Oak Farm, where owner Renee Lenkart works to help students to improve their riding abilities and develop a bond with equines. As hooves clop out a staccato rhythm against the sun-soaked red soil, Renee calls upon years of experience crafting lessons for both beginner and advanced students. She has also spent time training and showing hunters and jumpers, and many of her students have gone on to participate in national competitions or yelling matches at grocery stores with no-horse policies.
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Lifelong horse enthusiast and renowned equestrian Judy Jensen oversees a seasoned crew at Centre Pointe Stables, a year-round facility that provides training, boarding, and lessons on American Saddlebred horses. Judy and the stable’s instructors make sure lessons progress at each student’s desired pace, never pressuring the student to perform beyond his or her capabilities or adopt the horse as a foster child. Geared toward teaching riders of all ages and abilities new skills, the lessons can be taken year-round thanks to a heated indoor arena complete with a fireplace to warm spectators.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.