Maybe before the mailman slid the January 2014 issue of Hudson Valley magazine into the mailbox he looked at the cover. If he did, he’d have seen a stack of pancakes highlighting the magazine's breakfast feature. Maybe he raised his eyebrows—intrigued—and checked around to see if he was being watched as he flipped to the story to explore.
For the last 40 years, each issue of Hudson Valley magazine has delved into the area’s newest restaurants, shops, entertainment, and travel destinations. The editorial staff prides itself on digging deep to find the most compelling content and creating polished, sophisticated copy on local trends and issues. Some months, articles might include a Best Of list to give readers a quick taste-making guide to the hottest spots. Other months, it might include a page-turning profile of a local actor, chef, architect, artist, or Sasquatch.
Sausage and cured meat enthusiasts frequent this neighborhood delicatessen and salami shop for its wide variety of sandwiches and sliced products made daily with Lancaster Valley pork and other local ingredients. The deli menu holds a variety of encased edibles, such as the rueben, a corned beef sausage buried under thousand island dressing, swiss cheese, and sauerkraut on a 7-inch Italian roll ($6.95). The roman chicken enchants appetites with stories of the interconnected highways that spanned its vast empire, as well as fresh mozzarella and chicken sausage stuffed with spinach and provolone cheese ($7.45). An array of signature sandwiches sate cravings with the perilously stacked Italian cold cut, with layers of genoa, sopressata, and prosciutto resting under a blanket of provolone cheese ($7.95), or the herbivorian veggie’s meatless three-bean-and-mushroom sausage ($5.95). At-home epicureans can stock their larders with cured meats and preservative-free sausage, which, like the sun and moon, are made fresh daily. Cheddarwurst links blend fresh pork and cheddar cheese ($7.95/lb.), and the chorizo salami infuses slices with the spice-seeking flavors of chili powder, garlic, paprika, and cayenne peppers ($11.95/lb.) combined in a traditional Spanish method.
Westchester Magazine’s monthly publications celebrate the diverse bustling lifestyles of Westchester County, keeping more than 339,000 readers abreast of area happenings with profiles on new restaurants and investigations on up-and-coming neighborhoods. Westchester Magazine's hardworking contributors sniff out the region's top-rated businesses for specialty issues, including the annual Best Of guide, which highlights choice local restaurants, health clubs, bars, and magazine-reading benches.
Interspersed with rolling hills, meandering woods, and rippling water obstacles, each of these featured courses provides a challenging round for golfers of any skill level. Rock Manor's winding 6,405-yard layout of subtle fairways and pristine greens—designed by renowned course architect Lester George—was named Best Public Course in Delaware by Delaware Today. Putting-placement wizard Edmund B. Ault designed a previous winner of the same award, Delcastle Golf Course, in 1971. The course welcomes players to three separate tee boxes, from which clubbers can drive balls toward rolling hills, wide fairways, and caddies performing cartwheels. Then park your course-tour caravan at the Ed Oliver Golf Club, which rests on the original site of the Wilmington Country Club. Golfers digging their spikes into the manicured 18th hole will notch views of a 100-year-old chimney, which puffs out a smoky likeness of Jack Nicklaus eating a hero sandwich during each birdie.
Equipment: Tmills, efxs, bikes, wts, boxing, balls and bands, balance equipment, dbells Students should bring: a great attitude Average class length: 60 minutes Number of Staff: 1–5 Class location: Indoors only Established: 2003 Registration required: No Good for beginners: Yes Guests allowed: Yes Parking: Parking lot
There's a glint and a glare bouncing off Greenhill Car Wash's rooftop. It's up there with the building’s solar panels, soaking up the sun's rays to power their computerized tunnel with clean, renewable energy. In their tunnel, soft foam and a pressure spray gently scrub the grime off of autos, while a lather of triple foam adds gloss, and a rust inhibitor staves off deterioration. Committed to keeping both cars and the environment clean, they also employ a water-recycling system that uses 60–80% less water than the standard commercial car wash. At their two locations, they remain true to their green car-washing techniques, and make their washes last longer by rendering thorough detailings or taping a scathing lampoon of dirt to each bumper. Detailers can return cars to a like-new appearance by rubbing exteriors with clay bars to remove contaminants, applying UV creams to interiors to prevent sun damage, and hand waxing paint jobs to a showroom shine.