Years ago, Derrick and Donna Smith began brewing a quartet of ales together, the steaming vats of barley filling their small facility with steam. They quickly gained the attention of beer drinkers and critics and expanded into a 10,000-square-foot space. There, they invite you to check out new craft brews such as Classic Nut Brown Ale, Bold Belgian Pale Ale, and Seasonal Citrus Wit. Rotating seasonal suds fill the recognizable frog-emblazoned bottles with beers whose flavors vary with the season. Derrick and Donna offer clients a peek inside their operation with tours and tastings.
Two enormous projection screens and 16 high-definition televisions strategically placed around Golden Spike Pub make each of 250 seats the best in the house. Weekly entertainment, including poker, karaoke, and live music from DJ RockBottom on Fridays and Saturdays, fill the gaps between sports games games. Amid all the live and televised events, Golden Spike's chefs craft classic pub dishes such as yam fries and pan-fried perogies filled with bacon and kielbasa sausage. They also whip up 11 flavours of housemade chicken wings by the pound, including sweet Thai chili, Cajun, and dry Italian, named in honour of the sure-footed gondoliers who never fell into the Grand Canal.
More than two decades ago, Frank Gregus and Maurice Hamilton set out on a venture as amateur home winemakers. Their cottage industry flourished into Pacific Breeze Winery in 2005, and since their first professional release in March 2007, their family-owned garagiste—or "garage winery"—has hauled in more than 50 international medals, including Intervin's "Best Winery of the Year" award in 2010. From grape to barrel, barrel to bottle, and bottle to kiddie pool, Pacific Breeze Winery's lavishes meticulous attention to each small-lot, handcrafted product. This diligence infuses every sip of robust reds and elegant whites, each of which begins its journey at premium vineyards across North America.
At Purple Castle Brewing's 4,300-square foot brew house, aspiring vintners create their own delicious red and white wines during brewing, bottling, labeling, and corking sessions. Amid rustic wooden barrels and shiny metal vats, seasoned wine experts teach visitors how to ferment, bottle, mature, and kennel-train a batch of fine wine. Patrons crush flavor-filled grapes such as an off-dry German gewtraminer or a rich Australian shiraz, crafting their own labels to slap on their handmade potables. Each 23-litre batch fills up to 30 750 mL bottles and lasts for up to two years, supplying amateur winesmiths with a good start to a collection or plenty of thoughtful gift ideas for any occasion.
The Awesome 80s Prom whisks would-be-seniors back to 1989 to relive the decade of excess in all its stonewashed glory at the Wannaget High Senior Prom. Taffeta-clad guests will get to moonwalk and pop 'n' lock alongside the captain of the football team, the geek, the head cheerleader, the rebel, and other teenage archetypes, before casting their vote for prom king and queen at the end of the dance. A prom-court election held every night will bestow one lucky dancer with the coveted title, so competitive guests will want to don their best studded glove and skinny tie before bathing in a bucket of blue eye shadow and donning a Frankie Says Relax T-shirt sewn together from Members Only jackets and Rubik's cubes.
Metropolitan Bartending School tutors spirit-savvy students with unique classes that explore the nuances of modern mixology and culinary cocktail creations. Soak up inspiring knowledge during the bar-chef course, quenching thirsty brains with the skills needed to recreate classic cups or invent new nicknames for crushes in Esperanto (a $125 value). The session explores the history of intoxicants while helping eager pupils master the art of mixing and presenting creative, clever quaffs garnished or infused with such ingredients as seasonal produce and Skittles.