Explore the Hudson Valley

Experience The Hudson Valley


  |   October 26, 2012  |  Comment

From colorful leaves to colorful plates, fall takes on a delicious new hue in the Hudson Valley with the return of Hudson Valley Restaurant Week, from November 5 through November 18. More than 150 restaurants from Bronxville to Bangall will offer special prix fixe menus, showcasing the valley’s fall harvest.

“Farm-to-table” is not a trend in the Hudson Valley, it’s a way of life, says Janet Crawshaw, founder of Hudson Valley Restaurant Week and publisher of The Valley Table magazine. “Given the number of organic farms and artisanal food producers in the valley, there is no better time than the fall harvest to sample the colorful and flavorful cuisine from the many outstanding chefs who call the Hudson Valley home,” Crawshaw notes. “Because of the success o f the spring Restaurant Week and the overwhelming demand for a second one, this year we are hosting the first-ever fall Restaurant Week–it’s the perfect time to enjoy both the vibrant scenery and the cuisine.”

Hudson Valley Restaurant Week runs a full 14 days, including two weekends, making it doubly tantalizing for those looking for an overnight getaway. Participating restaurants will offer three-course prix-fixe dinners at $29.95 and three-course lunches at $20.95.

The spring edition of Hudson Valley Restaurant Week attracted more than 200,000 diners to the region’s restaurants, and for good reason, Crawshaw stresses. “The Hudson Valley food scene is truly vibrant,” she says. “It is home to the Culinary Institute of America, the country’s foremost cooking school, plus we have many celebrated artisanal cheese makers, world-class wineries and distilleries, and some of the best chefs in America.”

Up and down the river, there’s terrific local food to be had:
*A griturismo (Pine Plains), where chef/owner Mark Strausman, one of the best-known Italian chefs in the country (most recently as Executive Chef at Fred’s at Barney’s New York), offers an Italian-inspired, farm-to-table weekend restaurant that showcases the seasonal bounty of the Hudson Valley.
*Tarry Lodge (Port Chester) combines Mario Batali’s and Joe Bastianich’s expertise and signature style with Executive Chef Andy Nusser’s exceptional cooking skills to produce great food and vibes every day.
* Fig & Olive (Scarsdale), where Executive Chef Pascal Lorange creates his Mediterranean menu around carefully selected farmers and seasonal ingredients.
*Red Devon (Bangall), an “all-green” market-restaurant-bar where Executive Chef Sara Lukasiewicz has made a commitment to pursue a policy of purchasing locally, seasonally and sustainably for her classically inspired dishes.
*Back Yard Bistro (Montgomery), with its charming courtyard, c ozy dining room and sumptuous food, has earned a dedicated following and a four-star rating.
*Iron Forge Inn (Warwick), where Executive Chef and owner Erik Johansen emphasizes local ingredients as he changes his Modern American menu with each season.

And there’s no need to limit your Hudson Valley Restaurant Week experience to just one day–why not stay the night and enjoy the local hospitality at a boutique hotel or inn? Take your choice of:
* Crabtree’s Kittle House (Chappaqua) features 12 sleeping rooms and a newly-re-decorated dining room, offering naturally raised and grown products from small, artisanal farmers located in the Hudson Valley and beyond.
* Hudson House River Inn (Cold Spring), renowned for its exquisite dining, where Executive Chef John Guererro specializes in prime dry-aged, hand-cut steaks and market-fresh fish and your room is just 100 feet from the Hudson River.
* Diamond Mills Tavern (Saugerties), which offer s spectacular views and a menu of world-class meats, fish, house-made pastas, breads and pastries from Chef Giuseppe Napoli.
* Henry’s at the Farm/Buttermilk Falls Inn (Milton), an expansive and beautiful property where you can enjoy the spa facilities and Executive Chef Chad Greer’s seasonally inspired dishes, which change daily based on the harvest from their Millstone Farm.

Sponsors of Hudson Valley Restaurant Week include M&T Bank (the official bank sponsor), The Culinary Institute of America, WHUD Radio, Millbrook Vineyards, The Gold Standard, Crown Maple, and Hudson Valley Bounty. More information, reservations and restaurant registration materials are available at www.HudsonValleyRestaurantWeek.com or by calling (845) 561-2022.

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