A 28-year veteran of more than a dozen styles of martial arts, Erik Wahlberg has earned his black belt in tang soo do. He’s also worked as a fitness instructor, teaching in gyms for nearly 14 years. At Impact! Kickboxing Fitness he combines his understanding of exercise with his love of martial arts to create a dynamic space for positive, group exercise. For the bulk of his workout, he pits students against heavy bags, coaching them to throw flurries of punches to elevate their heart rates and build muscle. Each bag weighs 90–100 pounds, providing enough resistance to withstand blows that routinely take down heavy-duty traffic cones.
Friends for Youth's Senior Friends volunteer to spend time with a Junior Friend between the ages of 8 and 17, solidifying a relationship of trust and support with weekly activities such as going to the movies, visiting the zoo, and reading together. Friends for Youth plans to send mentor and mentee pairs on an adventure trip to Lake Tahoe to help strengthen the bond between Friends and introduce youth to exciting outdoor activities such as skiing and snowboarding. With $300, a mentor-and-mentee pair can attend the trip, with funding to cover the cost of transportation, a meal, skiing or snowboarding lessons, and equipment rental.
Brusque commands and sharp criticism never cross the lips of Peninsula Fencing Academy’s head coaches Jay and Chris. They believe that encouragement is always a more effective way to drive students toward their competitive goals. That’s why the entire coaching staff practices positive reinforcement in youth and adult fencing classes for all skill levels. This approach helps coaches teach everything from fundamental footwork and blade work to competitive maneuvers as their students find extra support in peers through bonds of camaraderie and sportsmanship.
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.
Peninsula Oktoberfest patrons gather each year in celebration of the quintessential autumnal combination of frothy beer, invigorating live music, and Germany’s timeless epicurean treats. After reflecting upon the brisk fall air or the practicality of lederhosen as business wear, guests can refuel thinking caps with authentic German fare and culinary craftwork by local vendors including Bavarian Pretzel Works, Harry's Hofbrau, and Olde Tyme Kettle Korn. German beer from the Spaten flows cordially into patrons' glasses, whereas local breweries such as Devil's Canyon Brewing Company and Sierra Nevada Brewing Co. keep taste buds soaked with seasonal stein stuffers. Triple Voodoo Brewing, Lucky Hand Beer, and Uncommon Brewers also keep patrons supplied with specialty beers and secret handshakes, and musicians such as The Internationals integrate authentic accordion notes and brass harmonies to tempt visitors' ears.