Restaurant Week Hudson Valley 2015Hudson Valley Week Restaurant 2015
Hudzon Valley Restaurant Week Back in November 2015 - Hudson Valley Magazine - November 2015
It' also about dinner. The Hudson Valley Restaurant Week. The six-monthly edition, presented by The Valley Table from November 2 to 15 (and two consecutive March weeks), brings together more than 200 venues across the area. Not only do these places offer their everyday meals, they also put three course meals in the limelight for $29.95 (or $20.95 if it's lunch).
Whilst such festivities are an attraction in themselves, Hudson Valley Restaurant Week also offers the chance to enjoy the richness of hyper-local products cultivated directly by the caterers. With so many farmhouses - there are over 2,500 of them - throughout the Hudson Valley, it's no wonder many cooks now want to take care of their own rugged garden.
More than three-fourths of the veggies and spices used in Purdy's Farmer & the Fisch cuisine in North Salem are picked directly from the restaurant's patio-gardens. The Union roof gardens in Haverstraw are also home to courgettes and apple salvia, which are integrated by head cook Jose David Martinez into his Latin cuisine.
Hudson Valley is also teeming with brewers, and for this month's Hudson Valley Restaurant Week, several cooks are adding these to their kitchen. The cook at Daryl's House Club in Pawling, Elena Angelides, will deglaze pink marinated ribs with spicy and sugary cherries and with the IPA of the Peekskill Brewery.
Also Daniel Crocco, head cook of the Mill House Brewing Company in Poughkeepsie, puts the spotlight on beef. To make a full pin of the season, the meat is cooked with sausages, pigeon loin, mashed potatoes and caramelised beets. The full listing of venues and venues can be found at www.hudsonvalleyrestaurantweek.com.