The kinetic whoosh of powerful swings welcomes patrons to Bogies Indoor Golf Club, which fosters year-round golf training with its professional staff, constructive lessons, and Full Swing golf simulators. Guests can defy seasonal conditions with midwinter rounds at 1 of more than 60 virtual courses, which convincingly emulate the coastal gusts of St. Andrews' Old Course, the unforgiving fairways of Pinehurst No. 2, and the displaced sunbathers of Pebble Beach. Outside the immersive realm of the course simulators, plush seating and a gallery of high-definition TVs keep patrons tethered to their cozy reality in a full-service restaurant that keeps appetites at bay.
PGA golfer and certified golf instructor Chad Johansen augments his academy with exclusive techniques and high-tech video equipment. The golf gurus help fortify short games with the putting-lesson package, which takes place inside of a studio outfitted with four cameras that monitor the putter head, ball roll, putter lie and motion, and body movement during each stroke. A certified technician of the V1 professional video and putting system, Chad Johansen also helps golfers with a putter fitting to avoid overly bent backs or to inform golfers that they should stop putting with a two-by-four.
The 18-hole, par 72 Fox Bend Golf Course spans 6,890 yards of kempt fairways and rolling greens to form a well-maintained grassy monolith that has played host to three Illinois Opens and a 2010 USGA qualifier. Throughout the lush links, mature trees frame short-grass corridors peppered with a total of 34 sand traps and frequent water hazards that complicate each spheroid's passage onto slick, boldly contoured greens. Take a virtual course tour to begin preparing for the 175-yard shot needed to clear the par 3 15th's deep bunker fortifications while still landing the ball on the hole's relatively shallow green. Hone your fairway wood game to set up an eagle putt on Fox Bend's signature par-5 fifth hole, where bold duffers reckon with a watery ravine that sits right in front of the green and subsists on the souls of mishit orbs.
Kellers Farmstand was established only 21 years ago, but its roots run all the way back to the 19th century. Since emigrating from Bavaria in the mid-1800s, the Kellers have produced four generations of green-thumbed farmers, most of whom answered to the name Frank. It was during the reign of Franks I and II that the Kellers' first roadside produce stand opened, and the family's crop of grapes, raspberries, and potatoes helped their homestead survive the Great Depression. In the 1960s, brothers Frank III and Ray took over their father's farm and expanded the scope with corn, soybeans, oats, and hay grown on fields in Plainfield and Oswego. In 1991, Frank IV opened his first vegetable kiosk, and Kellers Farmstand was officially inaugurated.
These days, the three farmstands are open during the spring, summer, and fall, welcoming guests with fresh-picked seasonal offerings and annual harvest festivals. Depending on the location and the time of year, guests might find heirloom-tomato plants and flowers in finely wrought hanging baskets, ears of the family's specialty sweet corn, or homegrown pumpkins, gourds, and winter squashes. Their news page keeps shoppers up-to-date on the latest goings-on, with regular updates on flower sales, rain delays, and the farm’s ongoing battle with the mole men.
Swings find their sweet spots at Sugar Grove Golf Center, which grooms golf games with a driving range and lessons. Golf balls blast off of turf mats at the range before settling around targets with yardage displays. Players of all calibers can scratch bogeys off of their scorecards with private lessons or clinics. The onsite golf pro conducts prescheduled lessons until as late as 11 p.m., enabled by towering lights that surround the range and practice balls that have acquired a taste for coffee.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number more than 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.