The Mason Jar
HOURS
Mon -Thur
Lunch: 11-3
Dinner: 5pm - 9pm
Fri & Sat:
Lunch: 11-3
Dinner: 5pm - 10pm
Sunday: 5pm - 9pm
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Jordan (left) is an American Sommelier. She is one of eighteen women Master Sommeliers in the world. She has enjoyed cooking and food since she was a child. She later attended The Culinary Institute of America, where she earned her bachelors degree. Attending The Culinary also instigated her passion for wine. While in school she started to volunteer at a local wine shop, pouring wine. After graduating from school she went on to further her career in the wine world. She worked in a few restaurants in Atlanta and in California before meeting with longtime friend Maria Ciccotelli. Being in love with the local food that comes from the Hudson Valley they later opened The Mason Jar.
Maria (right) began her professional career in the industry at 16, knowing from the beginning that her true calling was somewhere within the heart of Italian Cuisine. She attended The Culinary Institute of America where she earned her bachelors degree. After school, she moved to New York City and worked her way up in restaurants such as Lupa Osteria Romana, Del Posto and The Fourth. All the while, she stayed true to a cause she felt strongly about; sustainability and climate change. She worked to eliminate waste in kitchens and reduce carbon emissions throughout the restaurant to lessen the footprint on the earth. Later, she met with old friend, Jordan Moton. They began exchanging ideas of opening a restaurant of their own. She is now the manager of The Mason Jar and writes a monthly column in the New York Times called “A Recipe for Conservation.”
