Sylvia Chan loved painting when she was a child, but the only formal training she received was in high-school art classes and while studying fashion design. Her love for the art stayed with her later in life, though, and she eventually founded Picasso and Wine, creating a supportive, stress-free environment where guests could exercise their passion for painting while getting guidance from local artists. These highly social art parties remain open to any skill level, and the studio provides all the paints, canvases, and brushes. Each session presents attendees with an original work—such as a city skyline or a fall landscape—and tasks them with creating a faithful rendition of the piece while using sips of wine, beer, or gourmet tea to jump-start their creative impulses. The instructors offer helpful tips for capturing the light or painting anti-theft symbols into the background, and they allow partygoers to take their pieces home afterward.
When not busy taming bucking broncos as a professional bull rider, fitness aficionado and owner of Firm Body Boot Camp Ryan Ehmann helps physiques to evict calories during boot-camp workouts and vivacious Zumba classes. Ryan helps guests to blitz unwanted flab with a series of pushups, sit-ups, and various machine and free-weight exercises, each set to the motivational exhortations of the skilled fitness instructor and his animatronic dumbbell backup singers. To help fortify the workout's results away from the gym, Ehmann equips boot-camp contestants with a bundle of exercise extras, including motivational tactics, diet tips, and workout DVDs, which unveil proper warm-up techniques before guiding muscles through a carefully calibrated step-by-step routine.
The steady rhythm of a chopping knife can be heard from behind the counters at Spooners Frozen Yogurt, where toppings are freshly prepared every day. Customers can decorate their cups of all-natural yogurt with morsels of fresh fruit, chunks of cookies, or nuts. Every flavor of the locally-sourced yogurt is made with no artificial dyes or preservatives.
David "Red" Cohen knows it is an odd combination, but Red's Dogs & Donuts is all about serving his favorite two foods. Hebrew National hot dogs crackle warmly alongside andouille sausages and brats crafted from smoked elk, pheasant, bison, alligator, and other meats. Mole sauce, chili, jalapeños, pickled red onions, and other toppings turn the hot dogs into a feast for patrons or a nightmare for an actuary calculating napkin-insurance premiums. A frosted, sprinkled, filled, and powdered array of more than 60 donuts make use of Red's secret batter recipe, which substitutes in potato flour to add extra fluff and crunch to the house-made treats. The donuts don fixings including maple glaze and bacon, and belgian waffles sport cherries and whipped cream or a sausage-and-egg scramble drizzled in syrup.