The Hudson Valley region of New York State is near and dear to most of us on the Cooking District team. The region is spread over 150 miles just north of Manhattan. It's been named on if the top destinations in the world by National Geographic Traveler and has been designated as a National Heritage Area. It’s the oldest wine producing area in the country, and home to farmers, craftspeople, cider makers, brewers, distillers, and a thriving restaurant scene. For us, its where we live, cook, teach, shop, and eat out.
So we are always psyched for Hudson Valley Restaurant Week, which this year runs from November 2nd through 15th, with over 185 restaurants participating.
Earlier this month, chefs and restaurateurs of some of the 185+ restaurants taking part in Hudson Valley Restaurant Week, gathered at The Culinary Institute of America, in Hyde Park, to announce the details for this year, sample local products, connect with purveyors and prepare for the semi-annual dining program.
Unveiling the highly anticipated list of participating restaurants, Janet Crawshaw, HVRW event founder and publisher of The Valley Table magazine, says, “Local foods and beverages are a driving force in the Hudson Valley’s economic revival and reputation as a premier culinary destination. Restaurant Week is expected to attract 250,000 diners and generate $10 million in sales revenue. That’s a major boost for local restaurants—and for all the farms and purveyors featured on their menus.”
The kickoff event gives local producers and purveyors the opportunity to meet and sample their products to the Hudson Valley’s culinary elite as well as chefs, restaurateurs and retailers from Albany to New York City. In partnership with New York State Ag & Markets’ Taste NY initiative to promote New Yorkers buy New York, some 50 businesses from the capital region and NYC joined the event to sample Hudson Valley products.
“Fall Restaurant Week is especially exciting because the chefs have so many fresh, local products to choose from,” Crawshaw adds. “Of course there are apples and pears and pumpkins and everything else that’s coming in the fall harvest, but this year we’ve seen an explosion of local breweries and distilleries, as well as innovative projects like the new urban shrimp farm in Newburgh. It all adds up to a fantastic opportunity for folks to sample the best the Hudson Valley has to offer--both from the farms and from the chefs.”
During HVRW, which runs from Nov 2 to 15, 2015, restaurant patrons can enjoy three-course meals at some of the foremost restaurants in the region at a fraction of the normal cost – lunch is $20.95 and dinner is $29.95. A complete list of participating restaurants is now available at
www.HudsonValleyRestaurantWeek.com