I've been riding dirt bikes my whole life and just picked up a street bike and started tracking it…read morethis past summer at Blackhawk Farms. Then I came here..... I am getting goosebumps just writing this.... It's almost like a different sport...higher speeds but spread out and gives you time to think which I appreciate as a beginner... Cranked over in the carousel at 75 miles an hour is such a rush!!! Ripping the Kink over 100 is something you must do!! I am 62 and so stoked to have this to look forward to this Spring!! I just tracked my car two weeks ago at Blackhawk and can't wait to do that next year here too!! An absolutely amazing facility!!!

I had the opportunity to do some media coverage for my school news during the INDYCAR XPEL Grand…read morePrix. I didn't realize how HUGE this place was going to be until a few days before and was nervous when I found out there were no golf carts left for purchase. Luckily, there was a free shuttle that I could use to get around the track! This place is BEYOND gorgeous. Canada Corner? Must visit during any race weekend. The trees make it a beautiful spot for shooting and watching the race. Honestly, there isn't a single bad spot to watch the race here.

Friendly service and attentive, yet the server's etiquette was not standard due to beginning with…read morethe men instead of the women when taking an order. Server explained the menu and items not on the menu. Aome items were not available that were listed online (creme brule.) Salad was crispy and the ranch dressing had lots of dill in it, but still tasted refreshing. The bacon on the salad was not skimpy; my kind of salad! Others at the table had ordered the chicken tortilla soup, which was creamy and not super spicy, and the French onion soup, which had a lovely sweet broth and lots of cheese overflowing the cup. Service was fast to bring out each course. Bread was house made and had different types of herbs encrusted into the crust. The butter was smooth and spread easily onto the bread. The BBQ ribs fell easily off the bone and the sauce was a sweet smokey apple BBQ sauce. The corn was sweet and crunchy. The Panko-crusted onion rings were done well and had a nice crunch to the breading. Others at the table remarked on their dishes: the Mahi Mahi was bland, dry, and flavorless; the chicken piccata had a salty and vinegar flavor underlying the sauce from the capers; and the sirloin steak was done properly, was juicy and a little cordy but they expected it due to the type of meat. The chocolate flourless cake was delectable and dense. It also came with pistachio ice cream. The walnut tart with carmel sauce was nutty and had mixed reviews st the table. I enjoyed the compact nature of it but others found the dessert too bitter. I would like to come back and try them again since they have a different menu every week.

Great place to try out, and let's students prepare for real world experiences. The students spend…read moretime in every aspect of the the field from front house, waiter, bartender and chef. I enjoyed my meal and would consider another visit. Only sad part was the lack of Creme brûlée

Cooking a meal with chef Rodney Schultz was one of the most fun and educational things that I…read moreexperienced while visiting Elkhart Lake. If you like to eat and want to learn more about how to cook well, then you need to take a class at the Osthoff Resort Cooking School. Just do it! First of all: How neat is it that there is a hotel in Elkhart Lake that offers cooking classes? It's super cool. Even better: the instructor, Chef Rodney, really knows his stuff. You will learn from an experienced cook who will teach you tips and tricks that you can take home and use in your own kitchen. The cooking class that I signed up for was an Italian cooking class, so we made chicken marsala with mushrooms, asparagus risotto, roasted zucchini, and strawberry cannoli. That's a lot of delicious food! Chef Rodney shepherded us through all of the steps, and kept us on task as we made our way through cooking up the menu. At the end, after almost two hours, we had a delicious meal that we shared among ourselves. I can honestly say that the chicken marsala that I made here at the cooking school was the best chicken dish that I have ever made. Chef Rodney is a delightful person, and I loved taking his cooking class. I could tell that he really loves food and teaching people to love food as much as he does. I left Chef Rodney's class with a belly full of delicious food (that I cooked!) and skills that will make me a better cook at home.

This very quaint winery just outside of Kohler,was a gem of a find. The bartender that was there…read morewas fabulous. He was funny and very personable. I ordered the chicken tenders and the person with me ordered the brie platter. Both were amazing. My chicken tenders were some of the best I've ever had. I don't know what they used in the breading, but it was excellent. I tried a tasting of the sweet wines and love the blackberry wine and the peach Chardonnay. They also have outdoor seating. We did sit inside, if you're up in that area definitely go check it out.

The Blind Horse is a lovely property with wine tasting, a restaurant and a new bourbon bar. We…read morestarted the afternoon with wine and Easter chocolate pairing. Both the wine and the chocolates were very nice. We wound up buying a bottle of the Tuscan reserve to take home with some of the chocolates we couldn't finish. After a rest we came back for dinner at the Granary Bourbon bar. We were warmly welcomed. We liked the casual vibe and surprisingly it was not too loud. We started with a flight of old fashioned cocktails. We tried vanilla bean, honeycomb, and our favorite the cinnamon appke. For dinner we both had the Friday perch fry. The perch itself was very good with a nice panko coating. The fries were good too but they could have been warmer. Our server was very attentive and friendly. They were definitely on the game. Can't wait to return!

Classic GA airport…read more We were here for about a month after AirVenture, and it was a great layover. The office was helpful and gave us a great rate for a month-long tie-down. They have what appears to be a very large and very active EAA chapter, full of friendly locals who loved to stop by and talk airplanes any time we were on the grounds. The fuel guys have a classic old fuel truck and a great rate for full service. Ingress and egress, both by airplane and by car, was very easy. The airport is untowered but the area is so rural that traffic was never a concern.