Things To Do In Watertown

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.

Established in 1858, the Boston Fencing Club stands today as one of the nation's oldest fencing clubs. The club perpetuates a winning tradition that attracts national fencing champions, NCAA collegiate fencers, and a horde of happy sword hobbyists. With five-time fencing Olympian Michael Marx directing, the club's time-tested fencing program services swordsmen of all skill levels, from 6-year-old beginners to professional marshmallow hunters. In class, adult and youth students learn the basics of the sport while wrapping their mitt around all three fencing weapons: the foil, the sabre, and the épée.

Overhead lights are illuminated as the sun dips lower on the horizon, casting a glow across duos engaged in baseline rallies that echo across Weston Racquet Club’s eight outdoor courts. Every day, the club’s staffers set up meetings like this between players of similar abilities—staff unconditionally guarantees a suitable partner for individuals any time they are looking for a match. Carefully selected pairs then take to indoor or outdoor courts, which feature cushiony surfaces ideal for players with tender knees or cowardly socks. Members can continue to hone their skills during one of the 30 complimentary tennis clinics offered per week.

Housed inside a restored country mansion originally built in 1858, the clubhouse winds back the clock with an art-deco-inspired interior reminiscent of a 1930s tennis club. After a day on the courts, guests can unwind in the 45,000-gallon heated pool or soothe their aching tennis ear in the hot tub. Weston Racquet Clubs’ 40-Love Café aids in refueling by serving a menu of sandwiches, salads, and tapas.

Members of the lauded burlesque troupe The Boston Babydolls share their accumulated skills during fun courses and workshops that welcome anyone regardless of experience level. During four-week intro courses, they'll cover burlesque fundamentals such as shimmies, bumps, and tassel twirling, as well as go over burlesque history and costuming. Courses cover topics such as how to build an alluring burlesque bra to spice up established dance routines.

The Boston Babydolls have won the Boston Phoenix's Boston's Best Readers Poll in 2012, 2011, and 2010 for their mélange of sensual dance routines, tinged with devilish comedy and retro style from the 1920s and 1950s. Singing, magic, and circus arts spice up their performances to keep guests entranced without the use of ancient incantations.

The chefs at 29 Newbury arrange fresh ingredients into artfully presented, gourmet cuisine for guests dining between crisp white walls or on the outdoor patio. Both the eatery's menu and the local art adorning its walls rotate with the seasons to incorporate the latest harvests and trends in art criticism. A starter of steamed clams and mussels prepared with white wine, chorizo, and garlic warms up palates for a pan-roasted entree of sesame-encrusted salmon, which floats atop a blizzard of snow peas drizzled with soy-sesame sauce. Warm lobster salad tosses together sautéed white beans with mixed greens, avocado, and basil-lemon vinaigrette. Patrons concerned with etiquette debate between dessertspoons and grappling hooks before spelunking into layers of 29 Signature tiramisu or sojourning through heaps of homemade whipped cream topped with seasonal berries.

Master hummusmith Ahmad Yasin doles out zesty lesson plans along with his family-recipe lamb-stuffed grape leaves. With a culinary philosophy that emphasizes the organic relationship of cook and cuisine, Ahmad guides burgeoning food-foodee relationships from their spicy mohammarah honeymoon to the golden anniversary of moist lemony-walnut cake. Catch a glimpse at a culinary world you might master with Ahmad's catering menu, which includes such edible edifications as baked kibbeh, which packs lean ground lamb, pine nuts, garden-fresh herbs and spices, and homemade yogurt in an envelope of golden cracked wheat or a regally red Royal hummus dip (shammandar) whipped from beets, sesame tahini, chickpeas, garlic, and lemon juice and stirred with a jewel-encrusted scepter.