In 1973, Mike Farny had a vision: to bring affordable outdoor recreation to the residents of metropolitan Boston. Opening the Charles River Canoe Service that year, Farny became an instrumental voice in efforts to clean up the river, encouraging people to canoe, kayak, and sweep up the dirt on the riverbanks. The next year, he persuaded the Leo J. Martin Golf Course to transform its greens and fairways into a sprawling landscape for cross-country skiing alongside the Charles, allowing the public to enjoy recreation on the river even when its waters had frozen. A 15-kilometer system of trails makes use of natural snowfall and offers skiers a chance to change up their routes. Even when flakes refuse to fall, a state-of-the-art artificial-snow system shoots powder over a 2.5-kilometer loop, which rests beneath lights to allow night skiing before guests return to the cozy snack shop for hot cocoa and a bite to eat.
Motorcoaches shuttle groups of skiers and riders to day, midweek, or weekend ski trips organized by New England Action Sports. In addition to scheduling transportation and lodging both local and international group excursions, the staff also provides ski-equipment rentals as well as tune-ups for clients who wish to bring their own skiing gear.
Since 1967, BSSC has been bringing people together to hit, kick, dunk, and catch balls of all shapes and sizes. More than 45,000 players join its leagues every year to compete in 12 different sports that range from field hockey and basketball to soccer and kickball. Men?s, women?s, and coed options help every player find a team more enjoyable to play with than one exclusively made up of imaginary friends. The club helps members stay active and socialize with a variety of outdoor adventures and social events, including pub crawls.
The club also organizes longer jaunts, such as day and weekend ski trips that take groups to snowy slopes or more involved weekend and week-long trips that venture beyond state and even national boundaries. The club?s seasoned travel experts plan each detail, freeing travelers from the hassle of booking accommodations or figuring out if a country only accepts secrets as currency.
For 44 years, adventurers and outdoor athletes have emerged from Country Ski and Sport armored in quality apparel and equipped with sturdy vessels, poised to conquer mountains, rivers, and bike paths. The Stenson family?which founded the sportsman?s haven in 1970?shares the clientele?s passion for outdoor excursions, and staff three facilities with a team of knowledgeable employees boasting more than 225 collective years of industry experience. The friendly staff draws upon outdoor know-how to match customers with pairs of skis, snowboards, kayaks, or bikes that suit their needs and size. Adventure-appropriate apparel from North Face or Under Armour keeps bodies warm while they?re slaloming down slopes or luging to work. To help customers prepare for the sporting seasons, technicians also repair and tune up skis, snowboards, and bicycles, and offer seasonal leasing options for snow equipment.
A year-round recreational destination, Ski Ward offers skiing, snowboarding, a terrain park, lessons, rental equipment and snowtubing in the winter and tubing, a ski and snowboard park and ice cream in the summer. It's also the perfect place for group and corporate outings and birthday parties.
Wrought of gentle curves, translucent skylight screens, and sleek, finished wood and marble, the dining room and bar at Aura Restaurant in the Seaport Hotel evokes the captain's quarters of a modern luxury yacht. Designed and executed by internationally trained chef Robert Tobin, the menus seasonally change. Entrees made in a European tradition combine international influences while holding true to the American aesthetic and love of all things flag shaped. Dinner might include the likes of a pork osso buco with spaetzle and chicory, littleneck clams with grapefruit and house tagliatelle, or the wild salmon, leaping up a stream of red-wine sauce and melted leeks. In 2003, Boston magazine singled out Aura on its Best of Boston list, citing in particular how “the plump lobsters come seared, with a subtly balanced, ever-so-tangy sesame-ginger broth.”