The Ballroom of Reno champions dance as the art of human connection rather than the art of winning medals. As a nonprofit organization, its lessons and proceeds aim to benefit the community rather than training competitors. Its focus on choreography's social side has led to a schedule rife with free beginner's seminars, fundraisers, and weekly themed parties, during which the 3,400-square-foot studio boasts an ethereal display of mini lights.
While cavorting on the springy floor, pupils who range from novices to experts might rehearse moves from a variety of Latin, ballroom, and contemporary styles, including swing, tango, rumba, and foxtrot. Private sessions hone in on specific techniques, whereas group classes enable guests to twirl, jive, and stare awkwardly without ceasing with various partners. The staff encourages regulars to combine both types of education during the Tuesday, Friday, and Saturday parties designed to help them reap maximum enjoyment and poise from their practice.
Coach's BBQ lavishes customers with tender meats slow-smoked over sweet hardwoods and anointed with a house blend of spices. Loaded fries ($8.99) and baked potatoes ($6.99) arrive piled high with a choice of four meaty toppings, and deep-fried chicken wings ($6.99) ornamented with Coach's house seasoning entice palates with promises of yachting vacations. Savor smoked meats ($6.99/half lb.) such as linguica—a spicy portuguese pork link—or Angus beef brisket that muscles past hunger pangs to silence grumbling stomachs. Coach's meals ($8.99) come bolstered by two sides chosen from a menu of offerings such as sweet-and-smoky baked beans and creamy mac 'n' cheese.
At Performance Training, staff members lead clients through well-rounded workouts that build strength, speed, and agility. Personal-training sessions give exercisers one-on-one guidance as they lift or sprint, and diet-and-nutrition analysis helps keep weight-loss efforts on track.
At locations in more than a dozen states, U-Swirl delivers more than 40 flavors of frozen yogurt packed with live and active cultures and designed in low-fat, non-fat, and sugar-free varieties. Self-serve machines line the shop?s lime green walls, ready for customers to dispense heaping swirls of old favorites, such as cookie & cream and fruit sorbet, or seasonal innovations, including eggnog in the winter and fireworks in the summer. Next, patrons head to the toppings bar and crown their frozen treats with as much fresh fruit, cereal, and candy as they can handle before weighing cups and paying by the ounce.
Snakes slither in glass display cases, and lizards wriggle in the hands of trained handlers as they're held up in full view of a curious crowd. This is the scene as one of Repticon's presenters educates attendees on the biology, behavior, and typing speeds of exotic cold-blooded creatures at one of the year-round shows held in cities across the country. Reptile and amphibian breeders, scholars, and handlers engage audiences in lectures and demonstrations in the midst of live reptile exhibits, family activities, and displays for exotic-pet supplies. Presentations may focus on the genetics of large snake species, the specifics of exotic-pet care, and the effect that tiny hats have on the image of arachnids such as tarantulas, scorpions, and spiders.