Quite a pleasant surprise finding a decent winery in NJ. Coming from Napa/Sonoma area I had never…read moretruly appreciated wines in the Jersey / NY area, but the dry rose we tried today was delightful. Maybe it's because it's made with my favorite cab franc grapes and was quite dry - perfect on a hot day. Service was friendly, plenty of seating around the barn outdoors and several areas inside first and second floors. Came here for a July 4th event and it seemed very popular amongst locals.

Went on a frigid Saturday afternoon. Enjoyed some wine tastings. The staff was busy but were able…read moreto provide intimate experience nonetheless. Live music was happening, people were milling about. Grilled Cheese was being offered. Very nice ambiance added to the whole experience. Kudos to our wine "guide".

What an AMAZING place! My sister and I stumbled upon it be a happy accident, looking to do a wine…read moretasting. What we got was a wonderful experience, a tour, a lesson in wine-making, and lovely conversations from some of the kindest and most generous people I've met in a long time! We definitely want to come back, sooner rather than later!

Its Monday- made a long trip- It was closed. No mention on…read moreweb sight- Phone only takes messages. Doesnt open till Wednesday. No signs on the door.

This was a lot of fun! I went as part of a team building event w/ my team, and it was a really…read moreinformative and fun experience. The chefs on staff were all very knowledgeable, friendly, and informative - great educational content during the demonstration of knife skills, followed by a great opportunity to practice hands on with live tutorials! Everyone there was also just really great about getting stuff we needed, answering questions, stepping in where appropriate. One part I definitely appreciated was putting the chicken on the hot plate in the oven after grilling, to ensure everything was fully cooked! Our experience there was inspired by Korean BBQ, and everything was tasty and fun to prepare. All the food was delicious as well, and we made enough to take home a bit! Definitely recommend for a group outing, lots of fun! Oh, they also had accommodations for dietary restrictions, which I can definitely appreciate.

Hudson Table, PRINCETON -- Wednesday evening with friends for a HANDS-ON class themed "French…read moreSeafood Feast." It was far more hands-on than I expected, but absolutely terrific fun! We were provided with everything we needed in perfectly measured amounts, and the cookware, bowls, trays, and utensils were magnificent. Best of all, we didn't have to clean up a single thing -- there was staff for that -- which, in my mind, qualifies as luxurious cooking! This was a true cooking lesson for people of all skill levels. Hudson Table also offers Chef's Counter events (similar to a chef's tasting where they cook and serve you), Chef's Competition dinners and brunches (like the TV shows where two chefs receive the same basket of ingredients and separately create three-course meals for diners to judge), public dining events, children's classes, and private events. The three chefs were exceptionally kind, with Chef Shreve leading the evening's class. He began with a quick demonstration on proper knife handling and vegetable cutting techniques that proved useful not only for our prep that night, but for every future cooking session as well. I was especially awed by Chef Bryan, who managed to rescue a failed egg white whip that refused to reach stiff peaks or that cloud-like texture -- and then revived a stubborn egg yolk and sugar mixture that simply would not ribbon properly. In my own kitchen, I would have tossed everything out and started over! Instead, our Lemon Soufflé with Vanilla Bean and Lavender Crème Anglaise emerged absolutely perfect. Personally, I loved having three skilled professional chefs nearby to answer questions. I've cooked for 50 years but have never had formal culinary training, so I took every opportunity to absorb whatever knowledge I could. It was fantastic. Thanks, also, to Chef Steph for all her attention and helpfulness. The other dishes were very good, though Hudson Table is still relatively new to the area, and everyone is clearly still settling in. It appeared the chefs may not have worked with these printed recipes before, and a few of the instructions seemed to be missing -- such as covering the pot after adding live mussels to the steaming bouillabaisse. From family experience, I know that without a lid, the mussels take far too long to open and can easily become rubbery from overcooking. There were also one or two ingredients the staff had to scramble to locate. Even so, the chefs were fabulous leaders in the kitchen and capably guided all 16 to 20 participants through the evening. I should also add that the ingredients in every dish were top quality and measured with precision. Five friends and I were so impressed that we already booked reservations for the Chef's Counter event in two weeks. Bring it on! So, here's the menu rundown: * Frisée & Endive Salad with Brioche Croutons, Goat Cheese, Pears, and Dijon Vinaigrette Fresh, balanced, and lovely. * Mussel & Halibut Bouillabaisse with Toasted Baguette This recipe needs a little tweaking. We found the broth somewhat underwhelming in flavor. When I make bouillabaisse at home, guests literally fill cups to take the broth home -- or stand in my kitchen dunking crusty Italian bread into the pot until not a drop remains. * Lobster Tail Thermidor A rich, classic preparation with excellent use of cognac and lobster stock. Very indulgent by today's standards... but DEEEELICIOUS. * Roasted Vegetable Ratatouille Another recipe that could benefit from a small adjustment. The eggplant cubes were still somewhat undercooked even after nearly an hour of roasting. Simply stirring the vegetables two or three times during roasting would redistribute the liquid collecting at the bottom of the pan and help prevent the top layer from drying out while ensuring more even cooking. * Lemon Soufflé with Vanilla Bean and Lavender Crème Anglaise FAAAABULOUS. No photos of this dessert because it disappeared too quickly -- but it will absolutely star at my next dinner party!

Initially it was a bit confusing when I was on the website and they were asking me to reserve a…read moretable. The seating areas are broken up by if you are a 'member' or just a 'walk in'. We were seated in the tent where there was a singer. He had a lovely voice but it was a bit loud. We ordered the cheese plate and the Old York Cellars Favorite flight and the Red Flight. All the wines were tasty and we ended up buying a bottle of the Rose Reserve. We walked around the vineyard a bit and then found a picnic table to sit out and drink our bottle. It was far enough away from the music to still here it but not overpowering conversation. It was a nice getaway and we will be back.

Had the pleasure of stopping by for their comedy night and it was a great experience. Had a…read moresandwich and a bottle of wine and we laughed together. Definitely a great time to bring some friends, I wish I would've known that I can bring my own food but it was still a good time.

I started my first culinary class with Chef Barbara back in 2015. This is when the new Shop Rite…read morestarted Culinary workshops and I was hooked! I learned so much and it was a fun experience! Very disappointed when Shop Rite discontinued the program. She's now been running culinary classes much further away from me, but it was so worth the trip! You can participate or just observe. The food is always delicious and you leave pretty stuffed. She's the best! I highly recommend attending her class!

Chez Barbara and her team catered an engagement party for myself and my fiance at my future in-laws…read morehouse.When my fiance and I arrived at the party they were setting up, they seemed to be extremely organized and knew every step of the process. By the time guests arrived, a waitress was ready to serve the Hors d oeuvres, she was professional and friendly at the same time. They kept rotating them several times so all guests were offered each at least twice. The Hors d oeuvres served (after confirmation with my future mother-in-law) were: Baby Bella Caprese Stuffed Mushroom Eggplant and Holland Pepper Bruschetta Battered Dripped Shrimp with a basil herb remoulade Asparagus wrapped with Prosciutto I've only had the bruschetta, and a lot of it, and found it to be delicious. The guests kept taking the Hors d oeuvres so I imagined they enjoyed it and weren't just hungry. While the Hors d oeuvres were served, Barbara and an assistant were working on the main dishes. Our buffet included: Italian Antipasto salad with Imported Chianti Wine Vinegar (contains, mild provolone, olives, grape tomatoes and artichoke hearts with Romaine & Radicchio) Chicken Castelli (artichokes, sundried tomatoes and black olives in a very light chicken & white wine stock) Pork loin wrapped in Pancetta Black Truffle Cheese Sacchetti (pasta purse) with a fresh & roasted tomato sauce. Seasonal Grilled Vegetable Platter with Fig Balsamic glaze Assorted Breads I've had the pasta purse (and a lot of it), the Italian Antipasto salad and the seasonal grilled vegetables. Everything was good but I simply couldn't get enough of the pasta. Dessert was also served afterwards, accompanied by tea and coffee, but I am not much of a dessert person so skipped it for the most part. The food was delicious, they left the kitchen looking great afterward, the service was impeccable and the whole experience seemed seamless. Highly recommended!

I stopped by the bar at 5:00 PM and ordered a Cosmopolitan. It was $13, made properly, and tasted…read moregreat--thanks to Cheryl. I left shortly after to attend a sports game and returned around 9:00 PM. Upon returning, I ordered a shot of vodka, then asked Cheryl for another Cosmopolitan. Her response was, "Well, you just had a shot of Tito's." I replied, "Okay, well I would like a Cosmo." I then watched her pour a splash of Tito's into the shaker. After receiving the drink, I paid via Apple Pay and asked for the receipt so I could leave a tip. Cheryl informed me that she had already tipped herself 20%, which I found inappropriate and unacceptable--tipping should be at the guest's discretion. I returned to my table and took a sip of the drink, only to realize it tasted like juice. I had several friends with me, many of whom are experienced bartenders or servers, including myself, and they confirmed it was not a proper Cosmopolitan. Upset that Cheryl had added a tip without my consent and served a drink that clearly lacked alcohol, I approached her to express my dissatisfaction. Rather than addressing the issue professionally, she gave me attitude and stated I shouldn't have been drinking before my sports event. She did offer a replacement drink at no charge, but again, it was just juice. Meanwhile, Cheryl and Alex were seen discussing the situation behind the bar, which only made the experience more uncomfortable. I want to make it clear that I will return to Sammy D's, but I will not be ordering drinks from Cheryl or Alex again. Additionally, I do not believe bartenders should be drinking on the job, and if Cheryl had been sober, this experience might have gone differently.

Cozy place. It feels to be at home for the familiar atmosphere…read more It's a liquor store with the bar included. I looked around and the owner was helping people to choose the bottles giving them good tips based on his experience. I didn't get any food but I got a beer, it was fresh and the bartender was very friendly and nice. I will definitely go back soon!

I have been making wine here for over 12 years. The owner is hands-on and very personable. He…read moretreats you like a friend every time he sees you, and is very reasonable when you ask questions about how to achieve the wine-making experience you want. Don't worry if you don't have enough people to do a barrel. He can help you find other's who may need someone to join up and help them cross the finish line, and you make new friends along the way! If you aren't into wine making, this is a great event space. Get on their mailing list. You will be informed of their mozzarella cheese making classes, their olive oil events, and their bi-annual wine parties, where they really go all out. I'm talking sausage and pizza truck outside, or maybe a BBQ caterer. Inside they'll have all the wine you can drink, meat and cheese options, maybe even a fresh pasta station. They also do private events if you call ahead. Don't worry about the vibe at any of these events. Just because it's wine-making doesn't make it stuffy at all. It is a down to earth space, where folks of all walks of life come through. It is a Staten Island treasure you need to experience.

First time making wine! Great place enjoyed my experience here. The wine is absolutely delicious. I…read morerecommend this place for avid wine lovers!

Julie's liquor is a new up-to-date modern liquor store with all your spirit needs. They treat…read morepeople with respect here and I've had the joy of doing many tastings here. Look forward to doing more.