Trees sway with the breeze alongside the fairways at the Robert Trent Jones Golf Trail. A fierce wind whips off the Pacific Ocean, knocking drives off-course at Pebble Beach's famous 18th hole. At Golf Anytime, formerly known as Global Indoor Golf, players take on the signature challenges of 66 international golf courses without leaving the comfort of their hitting bay. Instead, they queue up the course of their choice on the bay's control monitor and watch as the terrain takes shape on a 14-foot screen, with the slopes, swale, and likelihood for seismic activity accurately recreated via advanced computer technology. Using their own clubs or the center's complimentary set of TaylorMade RocketBallz Stage 2 drivers and fairway woods and the RocketBladez Irons, players hit golf balls off an artificial turf mat into the screen, where two 360-degree curtains of infrared light-wave technology capture the golf ball's flight information and spit back instant feedback on the shot's flight data. The entire experience—from choosing a dream course, to sipping on between-shot beers in the lounge-like setting, to screaming “fore” in binary code—does away with the hassles commonly associated with real golf, such as uncooperative weather, hefty greens fees, and difficulty attaining a tee time. Guests may also sate post-swing appetites via a full menu of food, snacks, and brews.
Strategically located on the road to a number of ski resorts in and around Salt Lake City, The Wasatch Ski Connection ensures thrill-seekers don?t show up to the slopes empty-footed. The knowledgeable staff stock the store with a full line of rentable skis and snowboards, as well as rentable clothing, including jackets, pants, and goggles. They also tune-up, repair, and wax equipment for those who own their own gear.
For more than 30 years, Green Street has been dishing out a full menu of beer-hall staples while invigorating ears with live entertainment five nights a week. During warm months, customers can lounge on Green Street's palatial garden patio while noshing on palate-pleasing appetizers such as sweet potato fries ($4.99), artichoke dip ($7.29), or the Combo Mombo—a platter of chicken wings, potato skins, southwestern egg rolls, and battered fried mushrooms ($9.99) easily shared among friends or devoured by one huge toddler. An onslaught of entrees includes the blackened-salmon caesar salad, which parades across the palate led by an 8-ounce filet ($9.49), or the chili verde burrito ($7.99) served as a special on Tuesdays, sating beginning of the week tortilla-entrapped cravings. An Angus bacon cheeseburger ($7.99) and a half-rack of grilled, barbecued baby-back ribs ($12.99) round out meat-centric menu options.
Recognized as the Utah State Amateur Champion in 2003 and the Salt Lake City Amateur Champion in 2008, teaching professional, Tommy Sharp brings a high degree of renown and teaching capability to his role as a golf instructor at Golf Lab. Sharp's primary focus as an instructor is to help players improve, whether the student is picking up clubs for the first time, pursuing success on a professional circuit, or hoping to unobtrusively observe caddies in their natural habitat.
The indoor and outdoor facility is equipped with modern swing-analysis technology such as high-speed cameras and three-dimensional launch monitors that allow players to see their swings alongside those of professionals. Instruction focuses on the most important facets of the game: the full swing, putting and the short game, physical fitness, and club fitting.
Equal parts footrace, obstacle course, and mud bath, each RunnerCross course pits participants against up to 15 kilometers of creative and slippery barriers. Runnable as an individual race or as a team relay, heats of 300 runners at a time quickly muddy themselves as they scramble over hay bales, scale rain-slicked hills, and traverse bogs atop a teetering rope bridge. ChronoTrack timing chips in the numbered bibs give runners accurate lap times for settling photo finishes or stacking against past 5Ks, such as George Washington's historic run from a mob of angry cherry farmers.
Reas Shanahan began fencing as a hobby while attending college at Brigham Young University–Idaho. After he graduated, though, he realized that the sport would be a lifelong pursuit rather than a passing interest. At Salt Lake City, he guides students of all ages and experience levels through fencing basics, teaching them how to maneuver a sword with precision or calculate an opponent's next move. With regular practice, students can improve reflexes, tone muscles, or learn to skewer enough shrimp and vegetables for a shish kebab in one jab.