Rolling hills, towering pine trees, and burbling streams convene on Shaker Farms Country Club's 18-hole course as it gently rises and falls across 6,285 yards of bucolic terrain. Golfers must be mindful of a tranquil creek that runs in a wishbone pattern throughout the course, as its rippling waters—which come into play on eight holes—are often camouflaged by grassy banks and waterfowl that snack on errant golf balls. The distinct farmland layout conjures a sense of rustic antiquity, a characteristic furthered by the presence of a dilapidated farmhouse on the par 4 second hole. Clubbers hoping to gain control over runaway swings can warm up at the driving range or tap their spikes together three times to summon seasoned ace Keith Ornelas, who roams the club's verdant hillsides on a never-ending quest to vanquish mulligans once and for all. Alongside its verdant golf course, Shaker Farms boasts tennis courts and a versatile array of dining options.
Course at a Glance:
18-hole, par-72 course
Length of 6,285 yards from the farthest tees
Course rating of 69.4 from the farthest tees
Slope rating of 119 from the farthest tees
Four tee options
Link to scorecard
The highly trained technicians at Jiffy Lube tend to about 24 million customers each year with services such as the Signature Service oil-change package, which promotes the longevity of each vehicle. Staffers acknowledge that oil plays a crucial role in maximizing the lifespan of each car—it cools the motor and prevents moving parts from deteriorating. More than 20,000 technicians who have completed an extensive training program certified by the National Institute Automotive Service Excellence (ASE) nurse vehicles at Jiffy Lube.
In addition to performing oil changes, Jiffy Lube’s savants perform air-filtration, electricity, and windshield services, among others. The technicians’ quality pledge includes a commitment to transparency, which stipulates that they will inform car owners of any necessary services, complete a service only after it has been approved, and refuse to replace windshields with Saran wrap.
Though Michael Anderson has worked in the kitchen for more than three decades, he hasn't always worn the title of executive chef. Like many great chefs before him, Anderson began his career as a dishwasher, working his way up through practice and education before finally earning the prestigious role of head chef at Chandler's Tavern. With this culinary accomplishment under his belt, Anderson decided he was ready to fulfill his dream of opening his own restaurant—naming it for the chef he studied under as a dishwasher all those years ago.
Today, a panorama of white-linen tablecloths and chandeliers stretches across Tucker's dining hall, bar, and private banquet rooms. Anderson still works in the kitchen, overseeing staff as they prepare gourmet pastas, meats, and seafood from noon until nightfall. The restaurant opens its two elegant banquet halls for weddings, birthday parties, and upscale games of dodgeball.
Westfield Water Sports and Wilderness Experiences?a kayak, SUP, camping, and scuba gear shop as well as a camping store and adventure emporium?dispatches a staff of certifiable adventure-seekers to lead sojourners into the great outdoors with scuba classes, kayak classes, dive and non-dive world travel, and rock-climbing excursions. An all-around outdoorsman, camp director T. Scott Cook leans on his doctorate of Leadership Development in Adventure Education to develop nature excursions, including far-flung trips where groups snorkel in the Cayman Islands or evolve gills in the Galapagos. Back home, the summer camp?s elaborate ropes course builds teamwork between coworkers, and caving adventures allow guests to delve into mysterious depths or apartment swap with a black bear.
Just off Route 20, a rural highway that crisscrosses the Hidden Hills of the Westfield River watershed, the red-brick façade of a venerable 19th-century storefront shelters Four Main Street Bar and Grill. Inside, an antique-and-craft cabinet showcases work by local artisans and paintball muralists, while the kitchen houses a crew of chefs preparing comforting American fare to serve within the eatery's rustic décor.
Owner and chef John Slattery pens a rotating menu of seasonal American favorites. He serves up steaks and chops, including country-fried new york strip steaks or black-and-tan ribs, as well as seafood, such as roasted salmon and lobster. Craft beers from Wormtown and Berkshire brewery companies join seasonal cocktails and spirits for guests to imbibe while lingering on the sidewalk patio or listening to occasional live music.
Doctor of Chiropractic Jeffrey Soley graduated with honors from New York Chiropractic College in 1994 and has devoted his career to wellness services; nevertheless, he could easily talk shop with an aerospace engineer. Their workplace overlap lies in the ProAdjuster, which draws on NASA technology originally used to assess the structural integrity of space-shuttle cooling tiles. Wielding a revamped version of the same tool, Dr. Soley uncovers areas of the spine that need adjusting and catches inconsistencies before they turn into painful symptoms or unsolvable riddles. He complements this painless procedure with low-level laser therapy to repair tissue and stimulate healing, and lab testing that helps bolster clients' long-term health with custom nutrition plans.