The 18-hole Reidy Creek Golf Course covers 2,582 yards in the rugged hills of Escondido, supplying guests with a scenic backdrop for club-based revelry. The rolling terrain of the par 54 course—intertwined with manmade obstacles such as sculpted bunkers, sinuous lakes, and wind—challenges golfers as they attempt holes-in-one. The distinctive course, designed by the notable engineers at Cal Olson Golf Architecture not to contain any two identical holes, contains a golf shop, café, and golf clinics taught by PGA professionals. ______________ Operating out of five courses throughout the greater San Diego area, JC Golf's Intro2Golf program fosters pin-hunting prowess with a shrewd blend of hands-on instruction, individual practice, and on-course experience designed to introduce the basics of golf to beginners. During the pressure-free sessions, JC Golf equips pupils with all the necessary equipment, saving neophytes the hassle of rustling up their own sets of clubs or graphite shaft bananas. Three additional buckets of range balls grant golfers the spherical tools necessary to implant newly learned concepts into muscle memory. The package also allows clubbers to loop the links at their chosen course twice after 4 p.m. for an additional $10 per round, allowing them to test their mettle amid the brambly hazards and sand-trap curmudgeons found on every real course.
Daisy's Cajun Kitchen owner Lloyd Marks-Steven whips up authentic Creole and Cajun dishes, passing on the traditional recipes handed down from grandmother Mama Daisy, who has French Creole roots. Reward a long day fashioning an above-ground pool into a functioning bayou with a host of homemade, traditional Big Easy table toppers. Hearty portions reside in the jambalaya, infused with jumbo shrimp, andouille sausage, and white rice in a tomato baste ($12). Diners looking for adventure beyond reptile-shaped fruit snacks can gnaw on the gator bites, each morsel furnishing plates with lightly seasoned, battered, and fried gator tail ($7.99).
Capriotti's Sandwich Shop boasts a full menu of made-to-order sandwiches built from house-cooked meats and produce that's delivered daily. Guests can gobble up the Bobbie, an AOL's Lemondrop award-winning sandwich that unites homemade pulled turkey, cranberry sauce, stuffing, and mayonnaise ($6.99 for a 9"). Or meat-seekers can paint the palate red with a Slaw Be Jo—a behemoth bovine sub roll enshrouding roast beef, provolone cheese, russian dressing, cole slaw, and mayonnaise ($6.99 for a 9"). Leaving no tongue behind, Capriotti's caters to all dietary desires with various vegetarian options and a slew of thirst quenchers designed to tickle the taste buds beneath a sea of bubbly satisfaction.
Sculpted into the coastal foothills of San Diego County, Lake San Marcos Country Club’s North Course spans 6,426 yards of lush fairways and well-manicured greens. Throughout the course, mature trees await wayward orbs on the edges of fairways, and serpentine bodies of water crisscross fairways, punishing duffers for errant shots. Before taking to the links, golfers can prepare with a stint at the club’s full-length driving range, where all-grass hitting stations emulate on-course conditions as well as an opportunity to seek vengeance on Mother Earth for a lifetime of traumatizing grass stains. Casual eats at Gordon’s on the Green help restore energy after rounds that include the treacherous trek up the 12th hole—a 606-yard par 5 that runs almost entirely uphill. Those looking for a quick golf experience akin to reading the abridged version of Jack Nicklaus’s cookbook can take to the South Course, a par 58 executive layout.
Pump It Up's indoor inflatable arena bounces socked striplings high off the ground with a plethora of kid-friendly bounce pads. Trained, amiable staffers supervise fun-filled visits where parents can leap around with their kids through gargantuan, air-filled bounce houses, skip down air-filled slides, and slither like snakes covered in bacon grease through an air-filled obstacle course. Attendees can also focus their free play for special events, such as custom birthday parties and themed, private team parties. These themed soirees immerse children in a schedule of interactive activities befitting a pirate or a superhero while melting off youthful energy faster than ice cubes thrown into a running DVD player. The giant arena is climate-controlled and maintained according to rigorous guidelines enforced by the well-trained staff and local police. Supplementing its thorough rule enforcement with expert installation and anchoring, Pump It Up holds itself to strict safety standards.
Like his father, the former governor of the Argentinian state of Mendoza, Alejandro Orfila chose a life of diplomacy. From 1946 until the early 80s, his various public service roles included Argentine Minister Plenipotentiary to the United States and Argentine Ambassador to Japan. But like his grandfather, a winemaker whose 1905-established winery stands to this day, Alejandro harbored a lifelong love of viticulture. In 1994, Alejandro finally pursued that passion by founding Orfila Vineyards & Winery, a 70-acre hillside estate nestled within a 10,000-acre agricultural preserve in the San Pasqual Valley.
These days, winemaker Justin Mund oversees production on the estate, where grapes grow only 15 miles from the Pacific Ocean. Using both the estate's grapes and others from the California coast, Justin crafts wines that have earned more than 1,300 medals in national and international competitions since the winery's founding. Guests can sample said wines in a tasting room overlooking the estate, as well as a second located at the Wynola Farms Marketplace in Julian. Besides tastings, Orfila hosts events ranging from live concerts to the annual Grape Stomp festival, where folks gather to watch traditional wine-making and grapes gather to hold their annual Shirley Jackson-esque lottery.