Simply The Best Singles encourages love connections with fun speed-dating events and themed mixers featuring live music, effective icebreakers, and helpful wingmen and wingwomen. Lead by an accomplished actress and matchmaker, the service caters to those aged 35 or older looking to meet that special someone in the San Diego area.
Veteran ballet dancers Lauri-Michelle and Benjamin Houk run a duo of prominent dance academies designed to aid children in the pursuit of toe-tapping excellence. Five four-hour days of dance camp break up the drudgery of summertime like an ice-cream truck breaks up a cul-de-sac water-balloon fight. Jazz Contemporary Hip-Hop workshop and the Ballet Summer Intensive offer various age-specific seminars for young hoofers all the way up to older teens, and the Mary Poppins Musical Theater Camp trains the starry eyes and limbs of Broadway-bound 6- to 12-year-olds. The academies' Dancing Princesses camp teaches 4- to 6-year-olds how to gracefully sway with any glass footwear or beast dance partner.
Welk Resorts is proof that opportunity can strike at any moment. In 1964, Lawrence Welk was in San Diego with the intention of investing in a grove of orange trees, when he decided to take a drive. Inspired by his exploration, he changed his course; instead of procuring a grove, he bought a motel and a nine-hole golf course. As he began hosting shows and building additions at his recreation haven, Welk Resorts grew, and eventually became an international resort company with locations in California, Missouri, and Mexico.
Today, guests can swim in one of the resort pools, take in water sports, catch a show in one of the on-site theaters, or collect all the round, white jewels on the golf course. They can also explore each resort's hosted events, which range from Fathers' Day barbecues to farmers' markets.
Boasting Michelin stars and three decades of culinary experience, executive chef Patrick Ponsaty pilots a team that creates upscale seafood and contemporary gourmet fare. Ponsaty’s colleagues include young chefs Gianina Dicicco and Mike Reidy, who graduated from Le Cordon Bleu College of Culinary Arts and the New England Culinary Institute. Dishes with modern, imaginative flavors include squid-ink risotto, veal cheeks with orange-blossom mousse, and hibiscus-pomegranate consommé. Each creation is a work of visual art, too, with colorful spices, marbleized sauces, and carefully stacked ingredients arranged to resemble Rodin’s The Thinker.