Golfdealz.net grants discounted greens fees for golfers looking to split fairways and sink putts at some of the state’s best golf courses. The pass offers multiple discounts at 26 participating courses, with bargains ranging from buy-one-round, get-one-free to greens fees for four players for the price of three to half off bedazzled rhinestones to glue onto golf gloves. Certain courses even offer special deals for tee times scheduled before noon on Saturdays and Sundays. Golfdealz.net's scorecard outlines each deal and also serves as the punch card that players show to pro shop staff members to redeem each round while preserving the retirement fund for their aging putters.
Behind a real bar, the instructors at Toledo Bartending School mix cocktails with finesse and expertise, running through barroom staples and cutting-edge recipes as students look on in bewildered anticipation. After the lectures and demonstrations, the metaphorical table turns, and students man the bar to master the skills necessary to serve drinks professionally. This is the regular scene during the school's 32-hour bartending course, a professional-caliber program that covers everything potential mixologists will need to know to sling drinks in the wild.
The course breaks down the ingredients of 75 specialty drinks and cocktails—including manhattans and martinis—as well as beer and wine information, customer-service techniques, and responsible alcohol service. The school also adheres to the Anheuser-Busch Beertender and Guinness Perfect Pour training programs. The program can be completed in four weeks, with weekend classes to accommodate schedules that are busier than a fireworks salesman on Woodrow Wilson’s birthday. Upon completion of the course, students can take advantage of Toledo Bartending School's job-placement program, which has landed students employment at venues such as Ritz Carlton hotels and resorts, McCormick & Schmick's, and Embassy Suites.
The Rock Allegiance Tour pledges adherence to the forces of electric thunder, harnessing a slew of heavy-hitting acts in a day chock-full of head-banging euphoria. Buckcherry and Papa Roach co-headline a wrecking crew of rock monsters, launching mach-speed riffs about love and annihilation that render pacemakers obsolete and librarians fatigued from shushing. Joining the on-stage armada, Puddle of Mudd buries sentimentality in the soggy soil with merciless post-grunge guitars, and Alien Ant Farm carries 10 times its own weight in alterna-metal. Further engorging eardrums, Red churns out C.S. Lewis–inspired mosh fodder, Crossfade instigates nu-metal trepanation, and Drive A unleashes sonic clauses about heartfelt misanthropy and philandering gravy.
For three days in June, the Ohio Celtic Fest transports Midwesterners to the Emerald Isle with authentic music, dance, and merriment. Intended for Irish-Americans and non-Irish alike, the festival cultivates a connection with the old country through multiple performance stages filled with Irish musicians from the U.S., Canada, and Europe. Merchants offer an array of Celtic-themed gifts, jewelry, and embroidered goods, and a children’s area offers entertainment for the little ones, which can include puppet and magic shows, and a petting zoo.
Under the encouraging guidance of 200-hour-certified yoga instructor Latia Phillips-Bey, yogis of all abilities hone their practice in Hatha– and Vinyasa–style classes. Latia's knowledge of anatomy is particularly helpful during beginning-level Hatha yoga sessions, during which establishing proper alignment of the mind, body, and spirit in the fundamental yoga postures acclimates new students to the art. Once students have grasped the basics, Latia teaches them how to hold the postures for longer periods of time during intermediate yoga, or she'll guide them as they attempt the more athletic Vinyasa style, which, like the song "Vogue," builds muscle and flexibility with a continuous series of poses.
Inside The Wild Goose, which won the people’s choice award from the Taste of Willoughby, a stone oven bakes pizzas laden with eclectic ingredients, including elbow noodles, celery, and potatoes. Chefs top the Galway Bay pie with alfredo sauce, rock shrimp, crabmeat, cheese, and a sprinkle of parsley, and they slather the That’s A Buff Chick pizza with chicken, cheese, celery, crumbled blue cheese, and a drizzle of buffalo sauce. When not customizing crusts, they ladle up bowls of irish potato soup and fill hoagies with saucy meatballs as pro football games and amateur potato-peeling competitions play on televisions propped behind a granite-topped bar.