After traveling to vineyards throughout the United States and Canada during wine-tasting trips, Michele and Paul Crecca realized they could show others how to make their own wine. They founded Your Own Winery
to share their passion and know-how with newcomers to the world of wine.
Today, they help hobbyists produce and bottle more than 200 varietals of wine, including cabernets, pinot noirs, chardonnays, and pinot grigios. The staff will provide free samples to help students decide what kind of wine to make. It can be a tough decision, because winemaking is a six-to-eight week process that spans from primary fermentation to bottling. Each batch makes 28 bottles, and Michele and Paul even help their clients create custom labels, which have ranged from family photos and beloved pets to cherished pictures.
John Gizzi and Diann Greco, the American Wine Society?certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.
Proponents of the slow-food movement, Bibi'z Restaurant and Lounge's proprietors believe that meals deserve to be savored rather than scarfed down. To that end, their chefs ensure that diners have plenty to relish: they use simple techniques to bring out flavors in sustainable and wild-caught fish, grass-fed Black Angus beef, and locally sourced organic produce, dairy, and poultry. The culinary team incorporates those ingredients into dishes such as vegetarian wild-mushroom ravioli with a butternut-squash cream sauce, pan-seared duck breast with a reduction of Asian five-spice, and gluten-free braised short ribs with a parsnip puree. In 2014, Bergen.com awarded the restaurant with the titles of Best Healthy Restaurant and Best Place for Girls' Night Out.
Hand-selected from sustainable wineries at home and abroad, organic and biodynamic wines?more of 50 of which are available by the glass?add their own nuanced flavors to meals. Barkeeps also quench thirsts with complimentary still and sparkling water filtered in house rather than taken straight from the blowhole of a whale. Each leisurely feast unfolds on Bibi'z's airy outdoor patio or in a spacious dining room replete with a fireplace and a lounge full of comfy leather chairs.
Reserve a table for two! Banchetto Feast specializes in intimate Italian cuisine for those looking to add some romance to dinner.
Banchetto Feast is a local eatery that serves up both gluten-free and low-fat dishes.
At Banchetto Feast, you can treat yourself to a bite to eat and a glass of wine.
No need to splurge on a baby sitter — tots will be right at home chowing down at Banchetto Feast.
Patio tables and chairs are ready for Banchetto Feast diners who prefer their meals al fresco.
Be sure to make reservations so you can get seated right away.
Great place to bring the whole family with great food and a business casual dress code.
Banchetto Feast will deliver their delicious dishes right to your door, or you can stop in and pick up some great takeout.
Through their catering service, Banchetto Feast can also set out a delicious spread for your next party.
For quick and easy parking near Banchetto Feast, park on the street.
A mid-priced establishment, Banchetto Feast offers meals that typically cost about $30 or less.
Star chef and restaurateur Peter Xaviar Kelly opened his first restaurant, Xaviar?s in Garrison, when he was only 23. Since then he has battled Bobby Flay, cooked at the James Beard House (and nominated for one of its namesake awards), introduced Anthony Bourdain to the Hudson Valley's bounty, and opened more restaurants. At Xaviars at Piermont, he presents a menu of inventive American cuisine, focusing on seafood, steaks, and duck.
The restaurant's appetizers set a high bar, with rotating selections that can include Hudson Valley foie gras, Coach Farm goat cheese risotto with black truffle, and yellowfin tuna tartare with miso-cured avocado. Entrees embody that same spirit, from the hoisin-glazed Hudson Valley duck breast to caraway-crusted pork tenderloin with ale-braised bacon and mustard jus. Throughout, wrote
The New York Times in a 2003 review bearing an "excellent" rating, "the ingredients are seasonal and flawless, and the dishes are colorful and beautifully balanced." Zagat agrees, ranking its cuisine at 28 out of 30 possible points.
In the 40-seat dining room, chandelier lighting dances off Baccarat crystal figurines placed on each table. Versace china presents the cuisine and Riedel stemware accommodates selections from the massive 750-option wine list, which is so riveting it has become a staple in book clubs.
Fast Eddie’s Billiards Cafe takes playing pool and drinking beer to the next level. Sure, the standard domestics are available, but besides the expected lagers and neon signs, Fast Eddie’s boasts an impressive menu of craft brews. More than 50 choices include Dogfish Head 90 Minute IPA, Allagash White, and Smuttynose Robust porter. Imported beer, wine, and premium liquor are also available to add entertainment to billiards tournaments.