An annual jaunt through a labyrinth of agriculture, Apple Annie's Produce and Pumpkins pits prescient guests young and old against a pasture of sizable stalks. As young ones and inner children sift their way through sky-high garrisons of corn, they must answer questions about the farming lesson that begins the maze. Correct answers will lead them out, and incorrect answers will lead them further into the maze’s cinnamon-scented core.
Coronado Vineyards harvests the grapes of its own mountain-bound orchard to concoct a medley of fine wines. Palates will joyfully paddle through rivers of sweet whites, such as the sparkling Dolce Veritas, and dry reds, such as the Meritage—a mix of cabernet sauvignon and merlot with notes of raspberry and black currant and oak, dark berry, and herb harmonies.
Red is the color known to stimulate hunger. Though the bowls at C. I. Chu's Mongolian BBQ are a bright shade of crimson, they most likely aren't what stoke customers' appetites. Perhaps it's the crisp vegetables laid out in stainless-steel bins, or the succulent sauces diners can spoon on top, or the grill's hissing as chefs cook diners' chosen ingredients to a satisfying sear. And as if a heaping bowl of stir-fry wasn't enough, these meals are girded by a bowl of soup and steamed rice, making a more satisfying meal than if customers were to simply eat the red bowl itself.
Polish Cottage's name is a nod not only to its food, but also its space, where bright-blue walls hold decorative folk art and surround a white, raised fireplace. In this cozy setting, Polish beers, two types of sausages, and Old-World–style hunter stews populate the tabletops. Five types of fillings––ranging from bison to sauerkraut––stuff pillowy pierogies, and classic golabki, or cabbage rolls, are smothered in the house tomato sauce. In the wee hours, the kitchen staff prepares plates of Polish ham and homemade farmer's cheese, both of which they also fold into omelets.
The menu at Chopstix Asian Diner amalgamates the flavors of Japan, China, Thailand, Indonesia, and beyond to create a unique selection of Pan-Asian cuisine. Chicken satays slathered in peanut sauce share menu space with Korean-style barbecue short ribs and pad thai with pan-fried shrimp. Mongolian-style stir-fry blends red and green onions with spicy house sauce and a choice of meat. Vegetarian choices include spicy eggplant stir-fried in a garlic sauce or the chop suey vegetable delight with napa cabbage, snow peas, corn, broccoli, and bamboo shoots.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Firecracker bowl with scallops, calamari, and shrimp in piquant Dragon sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.