Practice is only beneficial if a player is disciplined. In other words, sloppy practice produces sloppy performance on the course, while true gains are only realized by concerted effort and repetition. The same goes for practice facilities: lots of experience hitting off of dirt or putting on shag carpeting isn't going to do much good when it comes to playing on a well-tended course.
Recognizing this, Pacific Golf Centers tends to its 9.5 acres with the same precision and care as would an exclusive country club. It keeps its 15 grass tees laser leveled at 5/16" and equips 17 of its 43 synthetic tees with TrackTee monitors, which provide immediate feedback on shot parameters such as ball speed and overall distance. Three putting greens, meanwhile, let players get their fill of practice rolls and no-look chips, and teaching pro Bruce Vieira is always ready to step in when players are in need of some extra help. Once hooks have been straightened and iron accuracy calibrated, players should head into the Tap House for a well-deserved beer while enjoying sports programming on HD televisions.
At Roudon-Smith Winery, winemakers surrounded by unique murals create barrels of rich reds and refreshing white wines using high-quality grapes from the Santa Cruz Mountains and other regions of California. Whether crafting an elegant pinot noir or a richly colored zinfandel, the winemakers follow a philosophy of minimal intervention, seeking to preserve the essential qualities of the fruit.
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.