J&J Polo's instructors impart top-shelf swing mechanics and riding techniques to everyone from children to collegiate riders and professional players. Tailored to each rider, individual lessons focus on how nuances in body positioning and pockets full of oats can influence hitting and riding ability. Trainers isolate swinging in hitting-cage lessons that employ a stationary horse or run four-hour clinics where groups of riders move through hitting drills, rules and strategy sessions, and practice chukkers under the guidance of a professional player.
Recently profiled by The Atlantic for its members' innovative inventions, TechShop’s supportive community of inventors, artists, technicians, and alchemists share their excitement about the next big idea in an environment limited only by their collective imagination. The 17,000-square-foot smorgasbord of inventive creativity beckons people of all skill levels to its DIY confines, where members can wield tools not found in most private workshops, slicing through steel with a plasma cutter or accessing 3-D design software to finally realize the goal of crawling inside the Internet. Hands-on classes jump-start creative juices, introducing students to vocational skills including welding, soldering, and woodworking. Neophyte inventors aged 12–17 are welcome but must be accompanied by a parent or guardian to ensure they don't break physics.
Harvested from more than two dozen sites around Woodside, some of the grapes that transform into Woodside Vineyard's wines grow plump on vines that have thrived there since as early as 1884. Back in 1960, the winery's founder Bob Mullen began crafting small batches of wine in limited quantities. Today, he works with the head winemaker Brian Caselden, and together, they produce more than 3,000 cases annually. On weekends, guests travel to the picturesque winery to visit the tasting room, where they can sip up to five varietals, from Chardonnay to Port.
At Menlo Hub, both food and art find a place on the menu. The modern restaurant's walls are blanketed in original contemporary paintings, and on some nights, the dining space reverberates with music from live bands and solo musicians. But even on nights with performances, the main attraction is always found in the kitchen. Here, chefs design casual American dishes sprinkled with elements of Mediterranean cooking.
The menus focus on simple steaks and seafood, complemented by organic produce sourced from nearby sustainable farms. The artfully plated dishes include California sea bass, New York steaks with gorgonzola demi-glace, and eggplant-wrapped lamb shanks. While most visitors sample the cuisine in the airy main dining space, private groups eat in a secluded room warmed by a corner fireplace.
At the lively bar, flat-screen TVs broadcast sporting events as bartenders mix fruit-infused martinis and pour a range of California wines, which are made from grapes that are just thankful that they never became California raisins.
The Menlo Park Legends semi-professional baseball team help train the next generation of Legendary players at the Legends Baseball Experience summer camps. Here, youngsters learn the game from actual Legends players with both private and small group instruction, all while having fun with games, drills, and exciting contests. A 5:1 camper-to-coach ratio promotes a positive and intimate learning environment for aspiring athletes. Kids even have the opportunity to hang out in the dugout as batboys and watch their coaches play during real Legends games.