Expert triathlon coaches Scott Berlinger and Andrew Kalley coach racers on how to develop an effective triathlon training program during a half-day workout that's safe and informative for beginners and experienced athletes alike. The four-hour, half-day camp divides 30 pavement pounders into three groups, rotating them between swimming, biking, and running sessions. Coaches provide attention to individuals in a group setting while professing and demonstrating race preparation, transition improvement, injury prevention, and how to intimidate competitors using nothing more than a clown nose and a children's picture book. Go online to register for a half-day camp that suits your schedule; additional classes may be added as needed.
Dawgs! owner Marti Meyer takes the tradition of hot dogs in new culinary directions, topping gourmet meats with international condiments and fashioning franks that accommodate vegan and gluten-free lifestyles. Steamed french or sesame-seed rolls cradle smoked brats or American Kobe beef dogs, and a condiment bar leads to edible reproductions of Jackson Pollock's work with a slew of traditional toppings and four types of mustard. "Premier toppings" give dogs an international identity with a blend of ingredients, such as cuban black beans and corn relish with roasted red peppers or the Parthenon, a medley of sun-dried tomatoes, kalamata olives, and feta cheese. Grownups can indulge in beer or wine, and everyone can indulge in ice cream and milkshakes.
Since 1997, sauce-smitten meal hunters have flocked to Bruno's to feast on large plates of sauce-smothered sustenance. The highly regarded barbecue bazaar serves up an extensive menu of savory sandwiches ($6.29–$9.99), steaks ($16.95–$21.99), ribs ($12.29–$21.99), burgers ($4.99–$9.99), salads ($3.29–$13.99), sides, and more, any of which can be enjoyed in Bruno's cozy, family-friendly dining room, or on the beach and boardwalk if you take your tastes to go.
Santa Cruz Pizza Company's devoted discus artistes rise each morning to stir their secret-recipe sauce, craft their made-from-scratch dough, and then unite them to build an assorted menu of sumptuous pies. Regale ravenous tongue buds with the salami, pepperoni, sausage, and canadian bacon symphony that tops the meat combo pizza ($17.97 for an 11" pie), or aim lower on the food chain with the mushroom, artichoke, pesto sauce, and garlic ensemble that headlines the Garden Pesto Delight ($14.75 for an 11” pie). All large pies can be ordered in take-and-bake form ($3 off the menu price), granting oven enthusiasts and those plagued by spontaneous cheese cravings a greater amount of pizza autonomy. Chicago deep-dish and gluten-free options sate cravings for alternative crusts, and items such as the philly cheesesteak ($7.50) and the tuna sandwich ($6.50) raise the oft-overlooked banner for noncircular comestibles.
Italy may be a long way from Oak Tree Ristorante in Felton, but Sebastian Nobile refuses to take shortcuts. Inspired by his Italian grandfather’s recipes, the chef crafts all of his dishes from scratch. His attention to detail is apparent in the fluffy nuggets of gnocchi that he drizzles with homemade pesto and the organic vegetables that he sources from local suppliers whenever possible. Chef Nobile’s local focus tends to make the menu more interesting, as it compels him to work with seasonal ingredients.
The restaurant’s dining room betrays the same unstrained elegance as its food. A peaked roof is lined in blonde wood to promote an open, airy feel, and windows climb to the ceiling to allow for views of the gladiators swinging from the branches of the garden's giant oak.
Monterey Bay unfurls like a watercolor painting beneath the mountaintop grounds of Chaminade Resort & Spa. Bold white splashes adorn the blue water, and brushstrokes of green kelp tangle with the dark rocks. Nestled in the resort, Linwood's Bar & Grill offers sweeping views of it all from an outdoor patio with fire-pit tables and comfy seating around an indoor fireplace. In the kitchen, Chef Beverlie Terra and her team prepare cuisine with ingredients native to California's central coast. They arrange seasonally inspired small plates including vegetable pakoras with chutney mint dipping sauce, artisanal cheeses, and other snacks on small plates, mix vinaigrettes for seasonal salads, and bake flatbread pizzettas with toppings such as fresh mozzarella, balsamic-vinegar reduction, and heirloom tomatoes.
Careful thought also goes into the drink selection at Linwood's Bar & Grill. Bartenders pour organic and sustainably produced wines, many of which are from the area, unlike the mysterious baron sitting with a map and harpoon at the end of the bar. They also mix signature drinks, drawing on a tropical palette that includes mango vodkas, pomegranate juice, and fresh herbs.