The course itself carries on that fun vibe, too. Winding through city streets and local parks, the 5K route is dotted with hydration stations that dole out hot chocolate. Holiday music, a giant Santa inflatable, and snow blowers help to set
Yordan Café serves up a smorgasbord of authentic Cuban fare at all three meals, with hefty breakfast, lunch, and dinner menus. Mornings begin on the right spoon with hot café con leche ($2.20) and a sausage, egg, and cheese breakfast sandwich ($3.99). Latter-day appetites are put to rest with the authentic flavors of 8-inch cuban sandwiches, such as the pressed media noche packed with pork, ham and swiss cheese ($5.99). Yordan’s favorites include sautéed garlic shrimp served with black beans, rice and sweet plantains ($7.99). Dessert options such as natural-fruit smoothies ($2.20) and caramel flan ($1.99) offer as a grand finale a sugar-cane-derived delight.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop?then called Pete's Subway?proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world?almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
The Hershey Theatre, conceived in 1933 by noted philanthropist and chocolatier Milton S. Hershey, stands as an opulent tribute to the performing arts. Taking architectural cues from Saint Mark’s Basilica in Venice, the foyer’s towering arches gleam with golden paint and crystal chandeliers. The blue-and-gold mosaic that leads to the main seating area is the masterwork of two German artists who spent two years on its construction. Once inside the theater, audiences might think they’ve stepped onto the streets of Venice thanks to the atmospheric ceiling, stonework facades, and gondoliers paddling them to their seats. ####Bethel Woods Center for the Arts Music has permeated the 800 manicured acres where the Bethel Woods Center for the Arts has stood since 1969, when farmer Max Yasgur agreed to let love, peace, and harmony grow wild at the very first Woodstock festival. These days, the renowned outdoor venue and cultural center continues to attract the biggest acts in music to its pavilion stage. The open-air design ensures ample ventilation on the natural sloping lawn, and a roof protects up to 15,000 fans from inclement weather and the prying eyes of Cessna pilots.
Inside the savory-scented digs of The HoneyBaked Ham Co., spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop. In addition to the eponymous victuals, the ham denizens turn their braising prowess on similarly delightful platter toppers, including turkey, barbecued pork, and 2-pound beef roasts smothered in gravy.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
The sun has risen over Ridgefield Farm & Orchard for more than a century, dusting its orchard's apple trees, its winding cornfield maze, and its acres of pumpkins with warm, nurturing rays. Generations have flocked there from across the country, snipping fresh buds from flower gardens during the summer months or scampering though the pumpkin patch come fall. The advent of autumn also marks the beginning of the farm?s apple-picking season, when dwarf orchard trees grow heavy with juicy gala, empire, and 13 other varieties. After the annual pumpkin-picking and Halloween celebrations have passed, the grounds offer up an abundance of firs and spruces to be used as Christmas trees or stacked up and tied together into one giant Christmas tree. Throughout the year, the onsite country store peddles seasonal produce and housemade jams to boast the bounty of the farm's fields and to keep visitors fueled.