The rich scent of real hickory, apple, cherry, and oak wood drifts from low smoldering fires, infusing the racks of meat above with flavor in a Southern Pride smoker. Drawing inspiration from all over the south, SuzyQue?s BBQ & Bar?s cooks apply spicy dry rubs to every ounce of meat before slow-smoking them, then diners can either enjoy it au-natural or slather plates with one of their signature sauces. Their sauces are inspired by recipes from Texas, North Carolina, and St. Louis and built upon a Vinegar, Tomato, or Molasses base. They also whip up an Orange Habanero sauce full of peppery spice.
The resulting mountains of melt-off-the-bone ribs, smoked wings, sausage, and brisket come to table alongside fine dining entrees, including rib-eye steak, fried chicken, and grilled salmon. Eight on-tap and 18 bottled beers lodge at the full bar, along with glasses of craft cocktails and wine, preparing palates for dessert and punctuating the sound of live bands, comedians, and poker games.
For Sam Mickail, food is autobiographical. Born in Cairo, the first spices he smelled were hearty Mediterranean blends. He then spent most of his childhood in France surrounded by the cooking of world-class chefs, eventually leaving for Switzerland to turn his love of food into a bona fide culinary craft. Now, in America, he channels all of these influences and global experiences into cooking, lending his talents to numerous restaurants and further exploring all the cooking styles that inspired him throughout his life. This surfaces most clearly in Sam Mickail’s CUT Steak House, where he’s free to put international twists on the time-honored tradition of cooking delicious steaks.
Sam coats his filet mignons and porterhouses in delicious béarnaise, au poivre, or perigourdine sauces, according to his customers’ wishes. He also serves fresh oysters at his raw bar, slathers lobster tails in butter, and batters escargot with a champagne crust, a creation he calls drunken snails for their complete inability to slither in a straight line.
Doing crafts, baking cookies, and reading picture books might all sound like typical camp activities, but at Spanish Camp they come with a catch: they're all conducted in Castilian Spanish. After all, complete immersion in a language is the best way for a little brain to absorb its intricacies, aside from conversing with a foreign imaginary friend. The summer- and winter-break camp sessions include seasonally appropriate activities?outdoor play in the summer and Christmas crafts in December?that teach kids Spanish vocabulary and encourage them to practice aloud. Native Spaniard Se?ora Isabel not only leads the camps but also gives private Spanish lessons to both kids and adults.
At Essex Equestrian Center, more than 35 horses and ponies work together with an expert team of instructors to teach riding basics. Students can choose from the disciplines of hunter, jumper, dressage, and western riding for lessons that are conducted in private or group settings. Classes take place year-round as the center features both an outdoor ring and an Olympic-size indoor arena, perfect for when the weather calls for rain or Olympic-size hail.