March is upon us and it’s time for the 5th annual Hudson Valley Restaurant Week. This year Restaurant Week will begin Monday, March 14 and run through Sunday, March 27. There are over 160 restaurants across 7 counties participating throughout the Hudson Valley.
Hudson Valley Restaurant Week is the brain child of Janet Crawshaw publisher of The Valley Table Magazine. “The Hudson Valley enjoys a vibrant food scene,” said Crawshaw. “The region is a nationally recognized center for food and agriculture and home to the country’s foremost cooking school, celebrated artisanal cheese makers, world-class wineries and distiilleries and some of the best chefs in America.
Restaurant week guests will be able to choose a three course lunch or dinner. The cost for lunch is $20 and dinner is $28. Choice will include one appetizer, one entree and one dessert. Beverage, tax and gratuities are not included. Restaurant Week is about the Hudson Valley as a culinary destination. Many of the restaurants will be using ingredients sourced from local farms and serving wine produced in New York State.
I had the opportunity to attend the launch party on March 1st at Harvest on Hudson. This is where the chefs and sponsors get together to network and discuss the upcoming event. Kevin Zraly made some good points when he spoke to the crowd. Kevin said “Restaurant = Restore. There is a lot of history and tradition working together. This is the time for people in the Hudson Valley to get out, enjoy, have some good food and wine and restore their spirit!”
I couldn’t agree more! I think I will be dining at Crave, The Villa, Stissing House and Red Devon. To see a complete list and their menus visit Hudson Valley Restaurant Week.
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