As a nationally certified and licensed massage therapist with a master's degree in special education, Jolie Schiering knows the power that touch can have to reduce anxiety and show support. Drawing on this experience and more than 1,000 hours of bodywork instruction, Jolie tempers troubled sinews with a variety of massage techniques. Lounging in a private room, clients prepare for Swedish, shiatsu, or hot-stone bodywork as the scented tendrils of aromatherapy oils uncurl through the air. When not calming muscles as a therapist, Jolie uses knowledge gained while acquiring a personal-training license to compete in races such as the San Diego Marathon, and obtained CPR certification from Red Cross.
For close to two decades, the chefs at Pasta Cucina have used tried-and-true recipes as the blueprints for their classic Italian dishes. Manager Mario Espana and his team make bellies feel like they’re part of the family with comforting plates of veal parmigiana, fettuccine carbonara with imported prosciutto, and traditional ravioli prepared with a modern twist of ingredients, including jalapeños and brandy cream sauce. Exposed-brick accents and paintings depicting rustic Italian scenery whisk diners to the Old World and create an environment more inviting than a cliff leading to a giant pile of pillows.
When Teresa Colon walked into her first pole-dancing class, she was nervous, anxious, and a little heartbroken?a painful breakup had left her miserable and insecure. Seeking something to take her mind off her ex-fianc? and restore her confidence, Teresa discovered pole dancing. Though she found the workouts challenging, she continued to take classes and practice in her spare time and came to love the sense of empowerment it instilled in her, as well as the newfound physical strength.
Now a certified pole-fitness instructor, Teresa conducts classes at her own studio, Tease Time Pole Fitness. Amid funky, colorful walls and towering chrome poles, the skilled dancer leads groups of no more than eight women through spins, techniques, and move combinations, striving to simultaneously strengthen students' physical well-being and confidence levels. The new, freshly renovated studio booms with lively music and glimmers with disco lights, much like a nightclub or the inside of any refrigerator once the door is closed.
Valentina knows the rhythms of Zumba by heart. Born and raised in Uruguay, she spent four years studying the traditional dances of her home country and two additional years learning candombe, a cultural dance of the Afro-Uruguayan community. Latin dance remained a major part of her life even after she moved to the U.S., where she studied salsa and merengue. Valentina fell in love with Zumba when she realized she could combine all the styles of dance she enjoyed into one intense cardio workout.
Today, Valentina brings her extensive knowledge of traditional dance styles to all her classes, teaching alongside another dancer, Madi Di Cara. They demonstrate dancing styles and techniques in ballet, hip-hop, and salsa, as well as teaching slower Zumba Gold classes and leading age-appropriate dances in Zumbatomic kids' classes.
Inside Las Margaritas, eye-catching Mexican folk art and a bar with deep-blue tiles surround patrons digging into sizzling fajitas and spicy enchiladas. In the kitchen, chefs whip up such south-of-the-border specialties as ceviches, pollo mole poblano, and steak monterrey. Bartenders complement the complex, sometimes spicy flavors of these feasts with tangy margaritas, sweet sangria, and beer.
Las Margaritas also encompasses an expansive patio, where guests can take in views of the Hudson while dining in the sunlight or taking shelter beneath umbrellas that block out bright rays and falling satellites.
The Lynch family history in the East Coast restaurant industry dates back to the early 1930s. With Prohibition coming to an end, Patrick Lynch opened the Riverside Grill on 125th and Broadway. Since then, Patrick's ancestors have carried on what is now a family tradition, establishing eateries in Congers and Tomkins Cove. Their latest edition, Lynch's Restaurant in Stony Point, does what the Lynch family has done for nearly a century: fills empty bellies with carefully prepared, slowly cooked American dishes, ranging from pastas and seafood to succulent steaks and Angus beef burgers.