Having shot more than 30,000 subjects throughout his career as a photographer, including many Silicon Valley business figures, Eric Gould understands how to create a good photo in any setting. His adeptness at communicating with subjects carries into his photography workshops, where he conveys difficult concepts clearly and methodically, saving students from such rookie mistakes as shooting with the lens cap on or turning the flash on while taking pictures of your imaginary friend's third grade graduation. In his own photo sessions, he frames professional clients in business portraits and headshots, high-school seniors in youthful poses, athletes in midaction, and a wide spectrum of people and places encountered on international travels.
Travelocityincentives.com connects tired travelers and vacation chasers with the comforts of home. With direct access to reservation systems at more than 55,000 hotels worldwide in major cities such as London, Chicago, Paris, and New York, aspiring sightseers can roam an unfamiliar metropolis without auctioning off Studio 54 dance trophies to foot the bill. Celebrated hoteliers including Hyatt, Marriott, Best Western, DoubleTree, InterContinental, and Crowne Plaza, along with a host of independent bed and breakfasts open their doors to weary travelers with a showy confetti drop of shampoos, lotions, and shower caps.
Sausalito Picture Framing's team of meticulous artisans harnesses more than 20 years of experience when customizing borders to flatter and conserve artwork of all sizes and types. The quaint storefront's walls showcase multitudinous molding samples, waiting patiently to grace the edges of paintings, tapestries, and blue ribbons from hot-dog-eating contests. A library of image-preserving mounting options includes acid-free matting, archival hinging tape, and UV-shunning glass, helping keep keepsakes' colors vibrant for years to come. The shop also hosts a 44-inch Epson 9800 Ultrachrome K3 inks printer, capable of printing family portraits in such high quality that parents often realize their twins aren't identical at all.
Modern Sailing School & Club unfurls its sails and unveils the beauties of the bay from atop its fleet of large keelboats. Near the nautical avenues of quaint Sausalito, sailors of all skill levels trade in land legs and climb aboard a 30- to 32-foot keelboat for a six-hour sail (10 a.m. to 4. p.m.) throughout San Francisco Bay’s placid waters and bathysphere enthusiasts. Departing on Saturdays or Sundays, boats entrust themselves into the experienced hands of a Master's-licensed skipper, who controls the sails, steering wheel, and inboard diesel engine with breezy ease. Cool heels with restive lounging fueled by home-packed picnics, or join in the crew’s sailing efforts, tightening jibs, taking the helm, or explaining excessive speeds to Neptune’s highway patrolmen.
With the blood of the Stevens family—an American sailing dynasty that included America Cup pioneer John C. Stevens—coursing through his veins, captain Steve Hocking was destined for greatness aboard the open sea. As the owner of Ohana Sailing, he's armed with a US Coast Guard license and racing chops that earned him an invitation to the prestigious Rolex Invitational Big Boat series. Steve indulges a passion for sailing that began when he bought his first boat in Canada and steered it straight to San Francisco. At the helm of his 45-foot Beneteau, the Ohana, Steve pilots moonlit or daytime cruises during which passengers can lounge between the wood panels of a luxurious master stateroom and two guest rooms.
Steve also holds three-month racing courses aboard the Ohana, enabling hands-on learning by including participation in three or four races each month. At individual sailing lessons, pupils board the Roadrunner, a 23-foot Ranger boat, and master techniques for navigating the diminutive vessel through open waters and between the sentient statues that guard them.
At In The Kitchen (ITK) Culinary, down-to-earth restaurant chefs introduce cooks of all ages and skill levels to new techniques and cuisine. They offer a wide variety of classes, teaching everything from gourmet sauce making to cupcake decorating to knife skills. Chef Scott Davis, whom youngsters affectionately call The Culinary Dude, has degrees in both culinary arts and early-childhood education, and he created the kids' cooking program for Whole Foods. He teaches kids aged 4–14 how to follow recipes, safely cut and peel vegetables, or roll and bake patty-cakes.
Students learn how to create meals in an elegant kitchen with a flat-panel TV with surround sound, a subzero fridge and freezer, two six-burner Wolf cooktops, and two Wolf double ovens. Clients can rent out this space for private parties or private cooking classes.