From Yonkers to Rhineback and Beyond Diners Enjoy Local, Seasonal
Cuisine at More than 170 Restaurants Across Seven Counties
"The Hudson Valley is a rising star in the culinary world," says Janet Crawshaw, founder of the event. "Home to the country's foremost cooking school, world-class wineries and distilleries, award-winning cheese makers and some of the top chefs in America," Crawshaw notes, "it makes for world-class eating--on par with the best dining destinations in the world."
The Hudson Valley, in fact, is one of only three U.S. destinations recently named by National Geographic as a "must-see" destination in part because of its vibrant food scene.*
Top restaurants highlight the bounty of the region with prix fixe menus, giving diners the opportunity to enjoy exceptional dining at an approachable price point. Participating venues include well-known establishments such as Crabtree's Kittle House, X2O Xaviars on the Hudson and the famed Bedford Post Inn. The spring line up includes twelve new additions, including La Cremaillere, Gigi Trattoria and MP Taverna.
"With so many restaurants participating, the culinary offerings are diverse. Many chefs focus on locally-sourced, ingredients for their dishes," Crawshaw explains. Local purveyors who are leaders in their field, such as Millbrook Vineyards, Tuthilltown Spirits and Continental Organics (aquaponics) supply many of the participating restaurants. For example, Sprout Creek Farm in Dutchess County produces award-winning cheeses that are recognized internationally. Their cheeses can be found in dishes at local restaurants such as Babycakes Café and Terrapin. Hudson Valley Foie Gras is known worldwide, and they are featured on many menus, including those at Tarry Lodge and The Ship Lantern Inn.
Hudson Valley Restaurant Week features prix fixe, three-course dinners for $29.95 and lunches for $20.95 (plus beverage, tax and tip). Diners can explore a variety of international flavors with a local flare including Argentinian, French, German, Greek, Irish, Italian, Japanese, Latino, Mediterranean, Mexican, Moroccan and Swiss. A complete list of participating restaurants is available at www.HudsonValleyRestaurantWeek.com. Patrons arriving by train will find more than 65 venues are near Metro-North train stations. To make a reservation, call the restaurant directly or visit OpenTable.
About Hudson Valley Restaurant Week
In 1996, Janet Crawshaw and Jerry Novesky took an eight-month sabbatical, traveling 35,000 miles across the country seeking authentic American experiences. They found that local farms, bakeries, fish markets, wineries and breweries were the key to understanding the country's distinct regions. Inspired by their trip and the Chefs Collaborative, an educational sustainable food movement, the couple returned to their home in the Hudson Valley with a mission to awaken the region's food consciousness. In 1998, they launched The Valley Table, a colorful quarterly, magazine that celebrates the agricultural heritage and cuisine of the region, leading the development of the Hudson Valley's local food movement.Crawshaw and Novesky launched Hudson Valley Restaurant week in 2006 with a distinguished board of advisors, including chefs, restaurateurs and tourism leaders. The two-week culinary event premiered with 70 restaurants. Today, with more than 170 participating restaurants spanning 7 counties it is among the largest Restaurant Week events in the country. Participating counties include Dutchess, Westchester, Columbia, Orange, Putnam, Rockland and Ulster. It has become a successful collaborative effort involving farmers, growers, wine makers and chefs.
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