Dr. Evil was born to a Russian scientist during the height of the plague that stole his mother in 1771. To this day, the immortal Dr. Evil carries on his father?s gruesome experiments?stopping at nothing to find a body that can host his dear mother?s soul, which his father preserved in a metal box.
For this year's new theme, adventurers explore the doctor?s House of Horrors, wandering amid blood-soaked halls that teem with the insane and demonic, including doctors vivisecting their patients, clowns in hastily smeared makeup, and a disgusting man returning from the bathroom without washing his hands. Live actors hiss and scream at the interlopers as they step across uneven flooring, press on through rooms coated in spiderwebs, and twist and turn through fog. Victims too young for the main attraction are invited to the free, kid-friendly fun house.
Dominic Foppoli and Whitney Opperman first crossed paths in a vineyard, becoming friends after learning they each had a family history of winemaking. Their love of fermented grapes eventually sparked the idea of crafting a new line of wines that would satisfy their own standards, those of their family, and those of their friends. By combining the centuries of winemaking knowledge passed down through their families, Dominic and Whitney crafted a collection of zinfandels, pinot noirs, and bordeaux varietals that live up to those standards. While zinfandels are their main production, Dom Whitney Wines also produces a limited amount of pinot grigio.
Few spots in Europe feel as timeless as the Irish countryside. The craggy, untouched coastline and rolling, startlingly green meadows dotted with herds of sheep and the occasional crumbling castle seem to belong to a faraway past, as though the Industrial Revolution never managed to jump the Irish Sea. It's the perfect place to cobble together a romantic country idyll, with days given over to exploring rustic byways and nights to sipping frothy pints in cozy pubs. Authentic Ireland Travel's seven-day, six-night Romantic Ireland Escape Tour provides a taste of all that the Emerald Isle has to offer, as guests follow a flexible itinerary with pre-arranged transportation and accommodations. Click here to see a detailed itinerary of the trip. Days 1–2: Visitors arrive at the Dublin, Cork, or Shannon airport, pick up a rental a car, and escort themselves to Ballyseede Castle in Tralee, a turreted, 16th-century stone castle later converted into a hotel. Later, travelers can explore the Dingle Peninsula by rental car. The circular Slea Head Drive supplies sweeping views of the coast, and the twisting, turning Conor Pass cuts through the highest grouping of mountains in the country. A pint in one of Dingle's brightly painted pubs, many of which feature live music, brings the day to a tasty, tuneful close. Days 3–4: The Fairview Guesthouse in Killarney provides a centrally located home base for visitors to explore the brick footpaths of downtown, with its clustering of quaint pubs and shops located within walking distance of the hotel. A horse-and-carriage ride, included with this tour, supplies a leisurely trip around Killarney's historical sights, including the soaring St. Mary's Cathedral and the 15th-century Ross Castle. A drive along the 110-mile Ring of Kerry passes through sleepy villages and cool forest glades, and travelers to nearby Blarney in County Cork can receive the gift of gab by kissing the Blarney Stone after treating it to a romantic candlelit dinner. Days 5–7: The final leg of the journey includes lodgings at the friendly, family-run Bunratty Manor Hotel in western Ireland's County Clare. Close by, the majestic Bunratty Castle broods over the River Shannon and popular Bunratty Folk Park, a reconstructed village that depicts life in rural Ireland as it was lived 100 years ago. A short drive to Cashel presents the arresting sight of medieval buildings perched dramatically on cliffs overlooking the town. As evening falls back in Bunratty, a medieval four-course banquet dinner is served, complete with wine, mead, and costumed singers. The next day, an included Ancient Paths of Ireland Walking Tour takes hikers on a relaxed, guided trek through the rocky Burren near the coast. Later, a visit to Ailwee Cave lets travelers explore 210 passages, bridged chasms, and giant open caverns. The tour ends on day 7, when travelers depart for home from Shannon Airport in County Clare.
Sprouting from the remnants of a kosher winery in Green Valley, Cahill Winery expanded production to a variety of traditional reds, whites, dessert wines, and vinegars. The varietals are sourced from regions around California such as the North Coast and the Alexander Valley viticultural areas. German shorthair dogs and livestock welcome guests to the winery, where the Payne family has cultivated an organic garden and struck a champagne well that erupts from deep within the earth.
Vine Tastings ripens appetites with a full menu of boutique Sonoma County wines and small appetizer plates for pairing and singular enjoyment. The friendly wine bar carries anywhere from eight to 10 different vino vintages from small local wineries, available by the flight, glass, or bottle. Guests can sip, swish, or slam dunk a variety of inebriating grape derivatives, such as the Branham 2007 chardonnay from Russian River Valley ($8 per glass), the Deux Amis 2007 pinot noir from Donnelly Creek Vineyards and Anderson Valley ($7 per glass), and the Et Cetera 2008 Sonoma County merlot ($6 per glass), or choose any three 2-ounce tastings for $10. Pair tipples with delicious charcuterie plates, or cheeses.
Signature Service: Cooking classes
Staff Size: 2?10 people
Average Duration of Services: 2?4 hours
Pro Tip: Cooking can be a bit messy, please dress accordingly. Bring your preferred cutlery, if desired.
Do you or your staff have any special certifications or degrees?
I hold a French Culinary Degree from Western Culinary Institute in Portland, Oregon, and a Master Cake Decorator certificate from Wilton Chicago.
What's one tip for first-time customers that will make them feel like regulars?
We will enjoy many hand-made samples and tastings throughout the day, yet please do not come to class overly hungry.
When and how did you first develop a passion for your work?
My inspiration came from growing up on a small farm with my mom and dad cooking us farm-to-table meals every day. I love food. My passion for cooking for others and creating joy with my food revealed itself while I was a firefighter. I love nurturing people from within. I have learned that good food can be our greatest medicine. Life is delicious, and our food can be as well.
Is there anything else you want to add that we didn't cover?
We take pride in cooking and teaching with local, sustainable, seasonal, organic, and healthy foods whenever and wherever possible, while always balancing flavor, nutrition, and the pure enjoyment of eating. My culinary training is vast and well-rounded, from pastries and baking to cuisines from all around the world, from wild to domestic meats to tofu and tempeh. We love catering to specific diets, such as diabetic-friendly, vegan, gluten-free, and more.