From the very first tee shot over a lake to the pond protecting the left side of the 18th green, the course at River Ridge Golf Club pits players against the physical and psychological challenges brought by omnipresent water hazards, including the Neuse River that intersects the course on several holes.
Architect Chuck Smith’s 1997 design weaves course play through a 6,740-yard gauntlet furnished with a plush carpet of bermuda-grass fairways and rough that gives way to fast-moving G-6 bent-grass greens. The course's signature 5th hole rewards golfers who keep their tee shots on the fairway with a short-iron approach that must clear a large pond and any caddies sunbathing in the large greenside bunker.
As a semiprivate club, membership at River Ridge unlocks a slew of benefits not available to the general public. Though the practice area—composed of a driving range and putting and chipping greens—is open to everyone, only members may make use of the locker rooms, club storage, and handicap program provided at the clubhouse. Additionally, members are granted access to special events, tournaments, and PGA pro Tim Cockrell’s lessons, which help players calibrate putting strokes and find their swing after a long time away from the game to search for their favorite golf ball that got lost in the Neuse River.
Course at a Glance: * 18-hole, par-72 course * Total length of 6,740 yards from the back tees * Course rating of 72.2 from the back tees * Course slope of 138 from the back tees * Four sets of tees per hole * Scorecard
According to a 2009 Newsobserver.com profile, Backyard Bistro knows a thing or two about ribs. To create this St. Louis?style specialty, the Bistro encrusts the pork in a dry spice rub and leaves it to bask in heat and hickory smoke for three hours. They then wrap each rack in aluminum foil with a splash of apple juice, returning them to the smoker for another four hours before charring them on the grill under a glaze of tangy or sweet barbecue sauce. The Bistro also stokes up the smoker to tenderize the dry-rubbed pork shoulder??another specialty??for 12 whole hours, while slices of juicy beef brisket await to be smothered between hefty slabs of white bread and saddled next to sides such as crisp coleslaw, Mama T's potato salad, and baked beans.
The menu of barbecue and American comfort food represent the efforts of several local businesses. Brioche rolls for burgers and english muffins for benedicts are sourced from La Farm Bakery, then crowned with organic, hydroponic bibb lettuce and beef from Angus Barn or poached eggs and canadian bacon. The bar's 16 taps pour Bud Light and Belgian-style Backyard Brew, the locally brewed house draft, to cool meals taken out on the patio or into a neighbor's hot tub, while inside it's all about sports. Five big-screen TVs broadcast every play in high definition, and speakers at each table give diners the option of turning down the volume if they'd rather tune out
Named among Golfweek magazine's Best New Courses and Best Campus Courses in 2010, Lonnie Poole Golf Course tests players of all skill levels with 18 challenging holes spread over 250 acres of Raleigh woodlands. Designed by the Arnold Palmer Design Group—including two North Carolina State grads as architects—the landscape features several shifts in elevation as the greens meander around large buffer areas. In its abundant turf grass and stormwater runoffs, the course also facilitates research from the College of Agriculture and Life Sciences while taking extra care to preserve the streams and wild golf balls native to the Neuse River watershed.
As both the NC State men's and women's golf teams can attest, Lonnie Poole challengers golfers from the very first tee, which taunts drivers with bunkers on both sides and a sharp fall-off past the green. From there, the fifth hole ups the ante with a dogleg to the right and tall trees, whereas the 12th hole sends shots hurtling down a downhill fairway that narrows as the green nears and primes its anti-air missiles.
Course at a Glance:
18-hole, par 72 course
Total length of 7,358 yards from the back tees
Course rating of 74.8 from the back tees
Course slope of 145 from the back tees
Five sets of tees per hole
The Hershey Theatre, conceived in 1933 by noted philanthropist and chocolatier Milton S. Hershey, stands as an opulent tribute to the performing arts. Taking architectural cues from Saint Mark’s Basilica in Venice, the foyer’s towering arches gleam with golden paint and crystal chandeliers. The blue-and-gold mosaic that leads to the main seating area is the masterwork of two German artists who spent two years on its construction. Once inside the theater, audiences might think they’ve stepped onto the streets of Venice thanks to the atmospheric ceiling, stonework facades, and gondoliers paddling them to their seats. ####Bethel Woods Center for the Arts Music has permeated the 800 manicured acres where the Bethel Woods Center for the Arts has stood since 1969, when farmer Max Yasgur agreed to let love, peace, and harmony grow wild at the very first Woodstock festival. These days, the renowned outdoor venue and cultural center continues to attract the biggest acts in music to its pavilion stage. The open-air design ensures ample ventilation on the natural sloping lawn, and a roof protects up to 15,000 fans from inclement weather and the prying eyes of Cessna pilots.
Dead Broke Farm's name derives not only from the cost of owning horses, but also from the terminology for teaching a horse to wear a saddle—known in the industry as “breaking a horse to ride.” Trainers stable “dead broke,” or thoroughly saddle-trained, horses, alongside more spirited animals on the 110-acre farm. They also house steeds saved through their horse-rescue program, with more than 70 of their mounts avoiding fates in slaughterhouses and other undesirable ends since 2004.
Horses show off their trotting chops during farm trail rides, carrying riders on explorations of the rolling hills and whispering creeks scattered across more than 10 miles of bridle trails cut through woods populated by deer, cranes, and other wildlife. Private rides allow for more personalized routes and can incorporate stops at scenic ponds for proposals or more challenging terrain for advanced riders. Instructors also schedule horseback-riding lessons, teaching balance through rides over undulating terrain rather than through exercises such as riding a horse that is riding a seesaw.
Deep in the Umstead Industrial Park, something stirs. Amid the clank of modern machinery, a group of workers busy themselves with one of the world's oldest crafts: brewing. At Gizmo Brew Works, this meeting of contemporary technology and ancient know-how produces a tempting slate of small-batch beers. Inside tanks that hold the equivalent of 1,000 pints each, brewers prep favorites including the smooth and sweet Black Stiletto Stout and the complex Palisade Wasp India Pale Ale with the same care that has earned many of their past beers medals at the Carolina Championship of Beer. They also save room for seasonals, carefully adding a sweet caramel flavor and spicy Noble hops to their altbier, which they serve in a traditional stange glass or a large mug in celebration of Oktoberfest. These beers and more make frequent appearances in the brewery's taproom, gracing pint glasses for impromptu toasts or filling up growlers for at-home sips. Never ones to shy away from curious guests, brewers also open up their facility for Saturday tours, walking groups through the beer-making process during 30-minute explorations.