In Jack Kerouac’s On the Road, narrator Sal Paradise has this to say about New York’s most famous river: "If you drop a rose in the Hudson River at its mysterious source in the Adirondacks, think of all the places it journeys by as it goes out to sea forever—think of that wonderful Hudson Valley." At Mountain Valley Guides, the kayaking team allows customers to heed Sal’s thoughts and explore the river's expanse of open water, marshes, islands, and cliffs. Kayakers paddle to the base of the Storm King Mountain, explore the castle on Bannerman's Island, search for bald eagles in Moodna Marsh, relax on the beach at Little Stony Point, and end the evening with a Hudson Valley Sunset.
With more than 30 years of kid-entertaining experience, The Little Gym provides a safe and noncompetitive environment wherein wee ones and maturing moppets can exercise their brains and bodies. Visiting youngsters glean social, intellectual, and emotional skills from the facility's professionally developed parent-and-child program, which features diverse activities in gymnastics, dance, sports, and parent-child yodeling for mountain-echoing communication more effective than a squeal. Kids can also enjoy youngster-centric programs in gymnastics that cater to differing ages, levels of muscle development, and hatred of vegetables. Each session's hands-on activities keep indefatigable energy motors revving, facilitate bonding, and boost listening skills, attention spans, and confidence. Check the complete class schedule to confirm times.
The son of an Irish father and a Mexican mother, Jose O'Brien got his first taste of fusion cuisine as a child in New Mexico. While his grandmothers colluded on Mexican-Irish holiday meals, Jose acted as translator, taste-tester, and pint-sized UN Secretary General. The cuisine born in that kitchen lives on today in a restaurant named after Jose and located far from its regions of origin.
As one might expect, the menu features both traditional cuisine such as the casa burrito with shredded chicken, pico de gallo, and guacamole; and slightly more unusual combinations such as the Irlandes burrito, with ground beef, Irish bacon, bangers, mash, and cheddar cheese. It's also punctuated by a huge burger section, brimming with items like the Tijuana Philly, drowning in mushrooms, jalapeños, cheese, and barbecue sauce; or Jose's burger, a house favorite that comes with bacon, avocado, green chili, and the coup de grace, a fried egg. Those with a taste for unaltered Emerald Isle cuisine can get their fill as well: Jose O'Briens makes a mean shepherd's pie and a quite personable bangers and mash.
Since 1978, Champion Day Camp has sated kids’ hunger for summertime adventure. During day camps, children are divided into small groups organized by age and supervised by staff members who are responsible for three to five campers each. In this nurturing environment, kids can make friends and learn new skills as they enjoy a range of activities such as the Ropes Adventure program—which includes climbing walls, ziplines, and a 52-foot “Humongous Tower”—or computer-, yoga-, and photography-based activities. Champion also stages traditional camp activities, such as swimming, soccer, and speculating on the ingredients of bug juice.
The trainers at Odyssey Athletic Center know that a single approach to physical fitness is as boring as it is limiting. They bear certifications and degrees from a variety of disciplines, earning the recognition of workout guilds ranging from the Aerobic & Fitness Association of America and the World Instructor Training School to the American Council of Exercise. This knowledge of different exercise systems enables them to host 60 classes per week inside their 27,000-square-foot facility. Their scheduled Pilates sessions help students nurture lean muscle without bulk, and Zumba meetings melt away calories with fun dance steps set to a Latin beat. To ensure they stay informed on emerging fitness techniques, staff members attend continuing-education classes and hold weekly question-and-answer sessions with their dumbbells.
Inside the kitchen of Marcello’s, teardrop chandeliers cast their warm gaze over copper cookware and a dining table that wraps around the stove. Here, Chef Marcello sheds light on the techniques of preparing Italian cuisine during cooking classes and private parties. In such events, up to 12 guests can sip wine while he picks recipes secretly stored in his chef’s hat and demonstrates how to assemble artful dishes, which may include risotto with chicken and spinach or pasta with fresh tomato mozzarella and basil. Although the private dining experience is the easiest way to witness Chef Marcello’s passion for sharing the cuisine of his native Italy, guests can also enjoy his dynamic entrees without front-row seats at the chef’s table. In the restaurant’s dining room, floor-to-ceiling murals depict the Tuscan countryside and ferns adorn honey-colored walls as diners anticipate hearty meals. Atop crisp white tablecloths, servers present platters of housemade pastas and veal prepared seven ways. The knowledgeable staff is also happy to recommend pairings from the vast Italian wine list.