No matter what country her family was living in at the time, Longteine ?Nyep? De Monteiro?the wife of a Cambodian diplomat?always heard the same thing when she served dinner at one of her lavish parties: ?This is so good! You should open a restaurant!? It wasn't until the rise of the Khmer Rouge forced Longteine and her family to relocate to America that she began to seriously entertain the idea. Longteine finally opened The Elephant Walk in 1991, where she filled the menu with a m?lange of her favorite Cambodian and French recipes.
Since then, Longteine?s daughter Nasda and her son-in-law Gerard Lopez helped her expand The Elephant Walk to three locations. All three Elephant Walks separate their kitchens into French and Cambodian preparation lines, each staffed with chefs adept at both traditional and contemporary dishes. Each dish makes meticulous use of flavorful, wholesome ingredients such as ripe plum tomatoes, fresh tuna, Vermont goat cheese, and organic tofu. The Elephant Walk also serves up a host of vegetarian, vegan, and gluten-free variants.
The Elephant Walk loves to feed the mind as much as the mouth. During its regularly scheduled Cafe Science series, Brandeis professors deliver compelling lectures on a variety of topics from the Large Hadron Collider to explaining why science alone cannot turn water into chocolate milk. The restaurant has since given upwards of $200,000 to local, national, and international nonprofit organizations fighting poverty.
In the early ?70s, Boston-area resident Mike Farny dreamed of creating affordable outdoor recreational activities for his community to enjoy. In May of 1973, Mike set up shop in the MDC Norumbega Police Substation of Newton/Auburndale and began realizing his dream. The location?directly next to the historic Totem Pole Ballroom?perfectly enabled the environmentally friendly practice of canoeing and kayaking. Mike's vision blossomed over the years to include four other locations, each offering rentals, tours, and instruction.
Today, on-staff guides lead tours of the Charles River and Boston Harbor to educate participants in ecosystem conservation, view the skyline and sunset, or explore historic structures. Select trips also include lunch to fuel participants as they navigate difficult waterways and jump through flaming hoops. To prepare customers entering the water for the first time, instructors coach riders of all levels in private or group lessons at the paddling school, which draws on more than 30 years of instructional tradition. Staffers can also equip boaters in the shop?where P&H and Bor?al kayaks hang alongside Tahoe paddleboards and Wenonah canoes, dreaming of one day being the inspiration for a traditional sea chantey. Crew members help clients choose their ride and accessories from these selections and others through free daily demonstrations.
According to TriYoga Boston’s certified instructors, yoga has many faces. It’s a meditative practice that can inspire spiritual growth. It’s a tool for breathing more effectively and clearing the mind. Like lap-swimming in a moat, it’s an ancient exercise system that promotes strength and fluid movement. In a classroom with wooden floors, oversize windows, and recessed lighting, students practice guided relaxation, chants, and traditional poses. Each flow syncs with rhythmic breathwork and focus-building exercises. Seven levels of classes accommodate students of all abilities, from absolute beginners to yogis training to teach. Slow-paced Basics classes help novices build a strong foundation. In addition to emphasizing safety, these classes cultivate comfort with props such as bolsters, blocks, and pillows. As a complement to yoga classes, the studio offers one-on-one massage and yoga-therapy appointments.
When entering and exiting the studio, students can unwind at a meditation garden with a waterfall. The space makes an excellent spot for soaking up sunbeams or discussing the many innovations of TriYoga founder Kali Ray, whose experience with spontaneous, Kundalini-inspired Hatha yoga flows have shaped the studio and its classes.
Overhead lights are illuminated as the sun dips lower on the horizon, casting a glow across duos engaged in baseline rallies that echo across Weston Racquet Club’s eight outdoor courts. Every day, the club’s staffers set up meetings like this between players of similar abilities—staff unconditionally guarantees a suitable partner for individuals any time they are looking for a match. Carefully selected pairs then take to indoor or outdoor courts, which feature cushiony surfaces ideal for players with tender knees or cowardly socks. Members can continue to hone their skills during one of the 30 complimentary tennis clinics offered per week.
Housed inside a restored country mansion originally built in 1858, the clubhouse winds back the clock with an art-deco-inspired interior reminiscent of a 1930s tennis club. After a day on the courts, guests can unwind in the 45,000-gallon heated pool or soothe their aching tennis ear in the hot tub. Weston Racquet Clubs’ 40-Love Café aids in refueling by serving a menu of sandwiches, salads, and tapas.
Before he could call himself a master of Mexican cooking, chef Jim Fahey knew what he had to do. He went straight to the source, traveling extensively throughout Mexico and picking up new skills wherever he could—in restaurants, at street vendors’ carts, and even in the kitchens of local homes. After more than 30 years as a chef, Fahey has found what it takes to craft Mexican food the right way. His discoveries abroad compelled him to open Habanero’s Mexican Kitchen and Tequila Bar, where he crafts dishes that are healthy, fresh, and simple. Take, for example, his guacamole. Whether infused with chipotle or topped with salsa and Mexican cheese, every bowl of the creamy dip is made to order. The same goes for the enchiladas and burritos, the latter of which can only reasonably be eaten with a knife and fork or two sharpened oars. Fahey is also an expert in tequila, as his menu of nearly 100 premium variations will attest. The agave spirits are served in margaritas, flights, or shot glasses.
Fitcorp's trainers have big shoes to fill. Founder Gary Klencheski earned his exercise technician certification from the American College of Sports Medicine and served on the Governor's Committee on Physical Fitness and Sports for 20 years. Klencheski's passion and expertise trickle down through each of his gyms' eight facilities, where each personal trainer has a degree in exercise science, a nationally accredited certification, and the charisma of a dictator holding pompoms.
The gym's array of fitness services includes cardio and strength-training equipment, as well as group Pilates, yoga, boot-camp, and Zumba classes. Massage and acupuncture sessions keep the body in high gear, and an onsite nutritionist offers nutrition tips developed by registered dietitian Amy Boyce.