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The list of 185 and counting participating restaurants includes more than a dozen restaurants new to restaurant week. The two-week dining event offers consumers the chance to experience the best restaurants of the region at a fraction of the normal price. This season, the gastronomic bar has been set high, and some hot, new culinary trends are adding to the buzz.
The traditional “local harvest” focus of the two-week event is being bolstered by renewed emphasis on “nose-to-tail” dishes, hyper-local sourcing, the explosion of local craft brewing and the influx of big-city restaurateurs.
Mill House Brewing Company in Poughkeepsie will feature smoked pork tenderloin prepared with their own Pop's Imperial Maple Pumpkin Ale, savory winter sausage, sweet potato purée and caramelized turnips. Yonkers Brewery will feature prosciutto-stuffed chicken with a honey blonde mushroom sauce made with house-brewed Honey Blonde Ale and local honey.
Diners can experience the “grow-your-own” trend at Union in Haverstraw, which maintains a thriving rooftop garden that supplies the restaurant with zucchini, tomato, pineapple sage, basil, cilantro, mint and more. The 40-acre Millstone Farm provides the majority of the fresh greens, organic fruits, vegetables, herbs, honey and eggs for its Henry’s at the Farm in Milton.
“Restaurant Week is always exciting, and this fall’s event offers even more,” said event founder and Valley Table magazine publisher Janet Crawshaw. “Many of our top chefs will be capitalizing on the latest innovative dining trends. We’re looking for a lot of seasonal, local items – we’ve already heard from many chefs who are using new local beer in creative ways in their dishes. It’s all very exciting.”
Spanning 114 miles across six New York counties, the Fall Hudson Valley Restaurant Week offers diners a three-course lunch for $20.95 or a three-course dinner for $29.95.
Click here for more information about HVRW.
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