Hudson Valley Restaurant Week – Come in From the Cold

It has been a long winter and what better way could there be to gear up for spring then to dine out with family and friends. Hudson Valley Restaurant Week is the perfect time to come out of hibernation and experience all the great things that nature has to offer. Many of the eateries participating in the two week-long event, boast locally grown, sustainable, seasonal products.

Cathryn’s Tuscan Grill, Cold Spring

The 10th annual event, hosted by The Valley Table magazine, encompasses businesses in Westchester, Rockland, Putnam, Dutchess, Orange, Columbia and Ulster Counties. Janet Cranshaw, the founder of The Valley Table magazine and Hudson Valley Restaurant Week, said she is thrilled by how quickly the program became a premier event in the region. “It’s really extraordinary when you think how restaurant week has evolved,” she said. “There are nearly 200 businesses from seven counties spanning 140 miles working together to strengthen the Hudson Valley as a food destination. And they do it under the banner of Hudson Valley Restaurant Week.”

Peter Kelly Receiving Award

The Hudson Valley would not be the food destination that it is today if not for restaurateur and chef, Peter Kelly. Under the Xavier Restaurant Group, Kelly runs five establishments including Xaviers in Piermont. Xaviars, originally located in Garrison before its relocation in 2002, is where Kelly’s influence in the farm to table movement in the valley began. Kelly was recognized by the organizers of restaurant week for his dedication to sustainable agriculture and use of local ingredients, as well as his charity work. He was presented with the 2014 Farm-to-Table Award during a recent restaurant week kickoff party at Rivermarket Bar and Kitchen in Tarrytown. The presentation was followed by a sampling of spirits, wine, cheese, beer, and coffee by suppliers who joined Restaurant Week Sponsors for a preview of what is being offered to foodies who visit the Hudson Valley.

Posto, New Rochelle

The Hudson Valley region has a rich agricultural heritage, the perfect setting for eateries that showcase the farm-to-table concept. “The dinning industry has proven to be a key tourism driver,” said Cranshaw, noting that last year, the region’s restaurants grossed more than $795 million in sales.

Henry’s at the Farm, Milton

Everyone is in need of some rejuvenation after months of shoveling snow. So, why not treat yourself to a fine meal at a great price? Diners can choose from 180 eateries throughout the seven counties that feature prix fixe, three-course dinners for $29.95 and lunches for $20.95 plus beverage, tax, and tip.

Westchester County Executive Rob Astorino

Westchester County Executive Rob Astorino said that restaurant week may give local restaurants the boost they need after a long, snowy winter. “The first quarter so far has been a little slow, but they want to bounce back in a good way,” he said. Restaurants often see a 30 percent increase during restaurant week, offering diners a chance to visit a new restaurant and, hopefully, return.

Mary Kay Vbra, the executive director of Dutchess County Tourism, said the brutal winter also affected establishments in her county. “It has hurt because we have had several snow storms that have prevented restaurants from opening up and people getting out of their homes,” she said, adding that restaurant week is always a great way for local businesses to get a jump start into spring. “Winter is always a little bit slower and cash flow is a little bit tougher, so this is a good thing for people to come out, not only to a good meal, but also to support local businesses and to think local.”

Hudson Valley Restaurant week begins Monday March 10th and runs through Sunday March 23rd. Representatives of each county encourage foodies to join in the fun. Vrbe says mass transit offers easy access to many of the participating venues. “People can ride the train up, be along the river, see some good scenery, and have a great meal,” she said.