HUDSON VALLEY RESTAURANT WEEK RETURNS MARCH 18-31, 2012
Staff | January 8, 2012 | Comment| Restaurant Sign-up Period Extended to January 16
Hudson Valley Restaurant Week, the Hudson Valley’s largest and most successful culinary event, returns to cities, towns and villages throughout the region March 18-31. In 2011, the event drew over 200,000 diners who chose from 160 restaurants. The cut-off date for restaurants to sign-up for the promotion has been extended to January 16. Every year the range of types of cuisines grows, providing new and exciting choices for diners. T he travel guide publisher Lonely Planet recently named the Hudson Valley as one of its top ten travel destinations for 2012, describing the Valley as “a real city break, with leafy drives, wineries and plenty of farm-to-table foodie options.” “Restaurateurs and chefs have an extraordinary opportunity to showcase their best creations, attract new patrons and delight regular customers,” says Janet Crawshaw, Restaurant Week organizer and publisher of The Valley Table, a quarterly magazine focusing on the farms, food and cuisine of the Hudson Valley. “It’s all about the Hudson Valley and the extraordinary pleasures of dining out in our region.” During the two-week event, participating restaurants will offer prix-fixe three-course dinners at $29.95 (beverage, tax and gratuity not included). Many will also offer three-course lunches at $20.95. Many chefs take pride in highlighting the bounty of the Hudson Valley region by using the finest locally-produced ingredient s on their Restaurant Week menus. “Chefs make a special effort to create dishes made from ingredients grown or produced at Hudson Valley farms and vineyards,” says Crawshaw. “We are blessed to be at the center of such a rich agricultural area.” Information about Hudson Valley Restaurant Week and how to register a restaurant is available at 845-561-2022 or www.HudsonValleyRestaurantWeek.com. |