Colossal train engines once pulled hefty freight along the O&W Railway's main line. Today, where the rails lines formerly cut through glistening tree canopies, a 2-mile unpaved trail splices through six rural hamlets, just 90 miles from New York City. It's along this rails-to-trails path that Woodridge Segway Tours whisks its adventurers through beautiful mountain views, clean country air, and the sounds of fresh water trickling. With safety helmets securely atop their heads, tour takers steer the two-wheeled segway transporters with intuitive gestures: leaning forward to go ahead, leaning backward to reverse, and pulling on their ears to make the segways sing.
Writing a letter or eating a rotisserie chicken aren’t things you should do while driving. During trips to JFK, LaGuardia, Newark, or a range of other locations with drivers from Five Star Limo Car Service Inc., though, patrons don’t have to keep their eyes on the road. As the gleaming vehicles slip through traffic, passengers relax to prepare for stressful business meetings or hammock-modeling gigs.
Cuisine Type: 6 Tastings
Handicap Accessible: Yes
Most popular offering: Katz's pastrami
Pro Tip: Eash tour involves tastings and learning about the culture and history of each neighborhood visited.
What is one fun, unusual fact about your business?
As a native New Yorker who was a former history teacher and an avid foodie, I really enjoy taking people to out of the way places that they would generally never get to see. I also love turning people on to unique places and tastes that they could only find here in New York.
What?s the best reaction you?ve ever gotten from a customer?
The best compliments are generally, "this was the best day I ever spent in New York."
Is there anything else you want to add that we didn't cover?
I have traveled all over the world but still love my hometown the best and aim to show you why.
In your own words, how would you describe your menu?
Our tastings are varied from Polish pirogies, Jewish rugelach, and Italian cannolis to Chinese dumplings.
When Anthony Riccio traced his American roots to Italy and discovered his family name on a bottle of Italian wine it sparked his interest in opening his own vineyard. Anthony named Cava Winery after the Italian word for mine, which calls forth his Mediterranean pride while also reflecting the mining history of his home New Jersey turf. Behind the winery entrance's old, weathered, wooden door, this mining theme carries throughout the tasting room where yellow walls bear artifacts such as old axes, lanterns, and black-and-white photographs depicting miners. A stone angel sculpture stands guard over freestanding wood barrels in this same tasting hall, and in the barrel room, oak vessels sit snugly between rough-hewn-stone walls.
Inside the atmospheric confines, guests sip libations while nibbling on specialty pizzas, seasonal Italian-style tapas, and bountiful meat and cheese platters harvested from nearby meat and cheese fields. A calendar of events excites palates year-round with dinners, wine-and-food pairings, and festivals, which invite guests to mingle inside or spread out over the winery's rolling fields.
Experienced oenologist Deneah Bledsoe employs UC Davis training to fashion wines from the vineyards' varied varietals of grapes, all grown in high-mineral-content soil. The roster of reds and whites, as well as fruit wines, ferment and bide their time, penning memoirs as they age in oak and stainless-steel barrels. Each wine can also achieve its own identity through Cava's custom labels, which patrons design with their own artwork and heading fonts.
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.