With an adventurous spirit and love for California's central coast, Captain Jack began his tour company to give him a platform to share his passion with others. After gathering the best team of tour guides he could find, each exhibiting the same enthusiasm and upbeat outlook he has, he devised tours that got people outdoors to experience physical activities such as kayaking the sea caves at Channel Islands or paragliding over Santa Barbara's verdant, rolling landscape. The tour ideas he has in mind know no bounds, involving everything from wine-tasting tours and glider rides to whale watching, sailing, and fishing the deep sea for the sneakers that fell out of Davy Jones's locker. To ensure safe and memorable outings, Captain Jack backs up his guides and tours with required licenses, insurance, and years of experience in various backgrounds.
The East West Sanctuary. With the lulling sound of the bamboo water fountain and the exotic thatched roof massage huts, you will instantly feel like you have been transported to a beautiful Balinese Garden of Zen.
Avia Spa perfectly balances this tranquility with its extensive offering of unique and organic treatments.
Between the disco ball that glitters above the dining room, the toy sharks swimming in bucket-sized cocktails, and the Pop Rocks that crackle in watermelon margaritas, it's pretty obvious that Baja Sharkeez is a lot of fun. These playful touches are the handiwork of Ron and Greg Newman, a father-son team for whom Sharkeez is a labor of love. Ron had found success with the Red Onion chain of restaurants in the '70s and '80s, but upon Greg's graduation from USC, the pair decided to start fresh with a new concept. According to The Tasting Panel, Greg enlisted some of his fraternity brothers to help develop the brand, and today, the small chain maintains a boisterous, beachy vibe that reflects Greg's Hermosa Beach upbringing.
In that spirit, Sharkeez hosts plenty of special events, including July 4th hot-dog-eating contests and bachelorette parties with drink specials and party favors. But even on a normal day there's generally a crowd, whether it be families ordering off the kids' menu at lunch, or coworkers stretching happy hour into a late night. The kitchen cooks up an extensive selection of Baja-Mexican dishes, such as burritos stuffed with mesquite chicken or the very popular mahi-mahi tacos. Those looking to drink with their meal can order spiked lemonades and fresh-fruit margaritas or build their own cocktail at the bloody mary bar.
Family owned and operated since 1923, Metropolitan Theatres unspools blockbuster and art-house independent films at 19 locations in the U.S. and Canada using superior film presentation and digital sound systems. Theatre concession stands dole Coca-Cola products and detonate kernels of popcorn to fill bellies and share with encroaching Godzillas. Snacks in hand, customers sink into seats inside conventional or stadium-style theatres to laugh, gasp, and grimace at star-studded titles, such as The Grey, War Horse, or Hugo. Independent films such as The Artist and The Descendants appease creative tastes.
The California Wine Festival – Monterey Peninsula celebrates the Golden State's vintners by allowing attendees to sample a selection of more than 250 Californian wines. The event includes winemakers and representatives from 53 wineries—including Grgich Hills Estate, Bernardus Winery, and Paraiso Vineyards—as well as booths with artisan cheeses, fresh fruits, and barbecued meats from local, gourmet restaurateurs. Spread across two afternoons and evenings, the festival encourages guests to revisit their favorite wineries or discover obscure gems at a new booth or through a trap door connected to a hidden cellar. The California Wine Festival – Monterey Peninsula aims to support the community by donating 100% of the net proceeds from the Silent Auction to The Food Bank for Monterey County, which distributes food and provides antihunger education throughout the region.
The head chef at Pierre Lafond's Montecito Wine Bistro is dedicated to cooking upscale yet approachable American farm-to-table cuisine. Local organic produce, free-range and grass-fed meats, and organic, drug-free poultry make up the bulk of the kitchen's ingredients, which the chef uses to craft gourmet sandwiches and pizzas, as well as beef bourguignon and sustainable, wood-roasted sea bass. To pair with the nuanced dishes, the restaurant's resident sommelier, Don Hull, has curated an extensive wine list for the restaurant that features dozens of local wines—including varietals from the eponymous Lafond Winery—and selections from around the world.