10 Years of Hudson Valley Restaurant Week

Hudson Valley Restaurant Week begins today and I can't believe it, has been 10 years since the initial launch. Personally, I've been with Hudson Valley Restaurant week since they launched.

Me and my sister Donna

A little over 10 years ago I had lunch with Janet Crawshaw and you know right then when you click professionally.  Well we did. At the time she was also in the need for a bookkeeper.  My sister happen to have been laid off from her job and was looking for something part-time.  I hooked them up and 10 years later, Donna is still with The Valley Table. So I guess I am kind of family.

In 10 years Hudson Valley Restaurant Week has grown.  Ten years ago there were 70 restaurants and 12 of them were using farm to table local products.  Today there are over 200 restaurants participating from Westchester County to Ulster County, that's over 90 miles of restaurants and 90% of them use and showcase local products.  Truly a farm to table experience.

A time where restaurants want to showcase their talents and create specials just for the two week event.  Like Chef Krista Espinal of the Birdsall House.  She has created a "Duck Hot Dog" for restaurant week.  She is looking forward to hearing what customers think of it.

Last Monday at Peter Kelly's X20 Restaurant in Yonkers the Valley Table celebrated 10 years of Hudson Valley Restaurant Week and I was luck to have attended.  Here are some short videos of the launch and celebration

I spoke one on one with Janet Crawshaw on the past 10 years.


Nine years ago at the 2nd Restaurant Week launch I had my picture taken with to hot chefs, Vince Barcelona and Eric Gabrynowicz.  I wish I had that picture today.  I'm still searching!  Nine years later I talk to Vince to see what he's been up to.  By the way, were were going to do the picture again, but time went by to fast and before I knew it the event was over. Perhaps next year, on our 10 year picture anniversary.




Do you like coffee?  I sure do and I spoke with Theresa from Irving Farm Coffee Roaster and learned about the coffee roasting business and what Restaurant Week means to them, (I loved the coffee!)



No celebration is complete until you hear from the creator.  Listen to Janet Crawshaw as she talks about 10 years of Hudson Valley Restaurant Week.

10th Anniversary of Hudson Valley Restaurant Week Kickoff on Periscope

I  can't believe it's been 10 years since the launch of Hudson Valley Restaurant Week.  What a fantastic event it has grown to be.  The event begins Monday, March 7 and runs until Sunday March 20, 2016.  Three-course luncheons are $20.95, three-course dinners are $29.95 and are a great value! The chefs showcase their best fare and it is the opportunity for diners to check out the restaurants they've always been wanting to try or visit a favorite they haven't been to lately.

This year there are a record number of restaurants participating, yes over 200.  You  can dine from as far south in the Hudson Valley as Yonkers to Saugerties in the north.  That is over 102 miles of restaurants to choose from.  The choice is yours from American fare to Mediterranean and everything in between.

For me what makes Hudson Valley Restaurant Week special is many of the restaurants feature products from the local purveyors. This includes farms, wineries, distilleries, breweries, cideries, artisan cheese makers, cattle, pork and poultry farms, maple syrup producers and more. It is what makes the Hudson Valley so special!  

The Valley Table the creator and host of Hudson Valley Restaurant Week is holding their 10th Anniversary kick-off Monday, February 29th at Chef Peter Kelly's, Xaviars X20 on the Hudson. This is an invitation only event and I will be attending. I will be broadcasting on Periscope throughout the entire event which runs from 5pm to 8pm ET

Follow me on Periscope (https://www.periscope.tv/hvwinegoddess) as I mingle and talk to the restaurateurs, local chefs and Hudson Valley artisanal producers and purveyors and see why the Hudson Valley is the  forefront of the craft food and beverage movement.

We Met Over a Keegan Ale

It was the Hudson Valley Restaurant Week Kick-Off event, I was fumbling a plate, a glass and my camera, deciding what Keegan Ale I was going to try.  Cathryn was talking to the gentleman about the beer.  I asked her how the beer tasted and ended up having the gentleman pour me a glass.  There was nobody else in that part of the room so we began to chat.  I didn't know who she was or she who I was. (Not that I am anyone)

When she told me she was Cathryn of Cathryn's Tuscan Grill in Cold Spring I was delighted.  I complimented her on her restaurant.  I usually meet my friend Catherine (notice spelling is different) there for lunch as it's a good midpoint between her home in Westchester and mine. Never been disappointed.

Conversation was wonderful and one thing lead to another and lead to Happy Bitch Wines.  I briefly described the wine to her.  She immediately responded that the wine sounded great and she is going to order it for Hudson Valley Restaurant Week and serve it by the glass.  WOW!  I was besides myself and of course without any business cards in hand.  She told me she would remember the distributor.

Cathryn is a great supporter of Hudson Valley wine and food.  To show our support we ate there last week and the food was fantastic!  Not only were we there, but Quattro's Game Farm who is one of their local suppliers was also dining there.  We ate local and drank local that evening.  Here is the menu choices including a vast selection of Hudson Valley wine.

We began the evening with a glass of Happy Bitch Rose of course while we waited for our husbands to arrive.  Dinner wines were Millbrook and Whitecliff Chardonnays.

Our first course found us dining on Caramelized Onion Crepe with Sprout Creek's Batch 35 Truffle Fondue and Grilled Polenta with Sprout Creek Sweet Italian Sausage Sauce.  Both were fantastic!

For the main we ordered the Braised Rolled Veal Breast with Celeriac Puree, but one of our dining companions did go for the Seared Hudson Valley Foie Gras & Green Apple Rissoto

Dessert found all of us except Paul ordering the Crown Maple Syrup Tuttletown Baby Bourbon Ice Cream.  Paul stayed on the healthy track and ordered the Macedonia di Frutta al'Brachetto.  All were great!

If you find yourself in Cold Spring, I highly suggest stopping for a meal at Cathryn's Tuscan Grill!  You won't be disappointed.

Hudson Valley Restaurant Week - Dining at Crave

It is Hudson Valley Restaurant Week where you can go dine out for lunch and dinner, three courses and fixed pricing $20.95/$29.95 respectively.  Last week I had the opportunity to dine at two restaurants for dinner and one for lunch.  I'll begin with my first meal out which was at Crave in Poughkeepsie.

Crave is owned by Eddie Kowalski and next door is Lola's which Eddie owns as well and is gourmet take-out and catering.  This isn't the first time I've eaten at Crave and I've also been privileged enough to be at social engagements where Eddie has catered the food.  All I must say is beyond excellent.

Dining out at Crave last Wednesday was special.  Our waiter happened to be a son of a childhood friend.  Through the years I have watched Zack grow up and he's is turned into a fine young gentleman.  What makes me feel really old is Zack is now a Culinary Institute of America graduate.   One of the people we were dining with asked Zack a question about the menu, which was what is "sous vide"? Zack did an excellent job in explaining it.  (Cathy and Michael - his CIA education, worth every penny.) It was a pleasure having Zack as our waiter.  He took great care of us.

Now onto the meal which was wonderful and enjoyed by all.

We began dinner with a bottle of Whitecliff Riesling

A little smoked salmon on herb cream cheese with couscous

GNUDI - Sprout Creek Ricotta/tomato tartar/shallot/chive/Asiago.  (Fantastic)

Paul enjoed the Warm Vichychois -local potato/sweet corn thimbale/ smoked trout

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Our second bottle of wine (there were 6 of us) Hermann J. Wiemer 2009 Semi-Dry Riesling from the Finger Lakes

I don't want you to think we went right to dessert.  I had the Pork Menage A Trois (Gingersnap crusted sous vide pork tenderloin/pan seared pork torchon/pulled pork & aged cheddar smashed potato/smoked cherry-crown maple gastripue) which was very good and Paul had the To-Pho(Carrot-ginger consomme, edamame, glass noodles, scallions, radish, sesame, korean barbeque tofu)  The Surgf & Turf and Brick Chicken were also ordered at our table.  We had representation from all entrees, however, my phone was giving me issues and everyone began to eat.  So we skip right to dessert by then I was full, but always have a little room for dessert

Frozen Coffee Beignet which were very good!

Honey Lavendar Creme Brule (Fantastic, although the top wasn't as caramelized as I would have liked. 

Once again between all 6 of us there was representation from all dessert selections.  The meal was wonderful and so was our company and the wait staff.

Hudson Valley Restaurant Week 2012

In 10 days - March 18, 2012 Hudson Valley Restaurant Week begins!  For two weeks over 200 participating restaurants will be featuring 3 course meals, lunch for $20.95 and dinner for $29.95.  This is the best time go GET UP and GET OUT and try some of the Hudson Valley's best restaurants!

Last year I got to dine at the Red Devon in Bangall, Cathryn's Tuscan Grill in Cold Spring, Stissing House in Pine Plains, The Backyard Bistro in Montgomery, The Villa in LaGrangeville and there were a few others.  Needless to say this is the one time of year you can go out and try restaurants and feel that it's not breaking the bank!  BUT, you have to do double time at the gym afterwards because you don't pass up the dessert.

This year there are over 200 restaurants in seven counties participating. I was fortunate enough to be of the select few to attend the kick-off event at the Culinary last Tuesday.  I got to taste the 2011 Whitecliff Traminette, the 2011 Millbrook Tocai, Warwick Valley Winery & Distillery's Gin, and beer from Captain Lawrence and Keegan Ales.

The highlight of my evening was the Coach Farm triple cream goat cheese.  OMG, this cheese is soft and creamy.  I wouldn't suggest it for anyone with clogged arteries, because it is a heart stopper!  It will go wonderfully with a glass of white wine.

I got to hang with some of the Valley's best chefs!  What will they be dishing up during these two weeks.  You can click here to take a peek.  I would suggest reservations!

The Melting Pot Experience

During Restaurant Week my daughter suggested we go to Melting Pot at the Poughkeepsie Galleria.  She really enjoys the restaurant.  It's nice with more people so we invited my parents to join us.  My dad complains because he has to cook his own food, I told him that's the fun of it.

The first thing I do these days when dining out is look at the wine list to see if they have any Hudson Valley wine then New York State wine.  This Melting Pot has a little from each region, Long Island, Hudson Valley and Finger Lakes.  From the Hudson Valley they had Brotherhood's Riesling; from the Finger Lakes they had Riesling from Fox Run and Heron Hill, Gewurztraminer from Dr. Frank, White "Signature from Glenora; from Long Island they had Chardonnay from Palmer and Pindar.  Paul and I opted for the Palmer "Reserve" Chardonnay which was very nicely balanced and went very well with the cheese fondue.

I think Paul was going to go the healthy route and get a salad, but we shamed him into getting the Restaurant Week menu.  James our server who was a CIA grad started us with a pot of the Cheddar Fondue and the Spinach Artichoke Cheese Fondue.  Both were very good. For dinner, we ordered Teriyaki Marinated Sirlion and Chicken Provencal and White Shrimp. Dinner comes complete with Rescue Spoons for when you lose your veggies in the pot. To cook dinner our dinner we opted for one pot of Coq au Vin and one pot of Mojo.   Unfortunately the server forgot to tell us there was a $5 charge for each so mom was a little annoyed.



Then came dessert.  We had our choice of milk, dark and white chocolate fondue.  I wanted the white, but lost out to the milk and dark.  It didn't matter, it was delicious!  Not for the diabetic at heart (dad, who's blood sugar must have been through the roof the next day) I enjoyed the strawberries, cheesecake and pound cake in the chocolate. 

A little tip our wonderful server James told us.  When you order the three course meals and don't have room for dessert, they'll give you a rain check so you can come back and have your dessert.

Hudson Valley Restaurant Week - Where Will You Dine?

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. 

Restaurant Week Kick-off - Spotlight on Hudson Valley Wines

Today kicks off  Hudson Valley Restaurant Week. There are many restaurants to dine at during the next two weeks and many of them will be serving Hudson Valley Wines.

One restaurant group that is a great supporter of Hudson Valley Wines is Xaviars, owned by Chef Peter Kelly.  Two of his restaurants participating in Restaurant Week are Restaurant X and The Bully Boy Bar and X20 Xaviars on Hudson.  You will be able to enjoy a prix-fixe lunch for $20 and dinner for $28.  A wine and dine visit a  must!

Hudson Valley wines to be paired with the wonderful dishes Chef Peter Kelly will be creating are; Awosting White from Whitecliff Vineyard and Winery, Chardonnay and Pinot Noir from Millbrook Vineyards and Winery and Cabernet Sauvignon from Brotherhood Winery.

It doesn't stop at the the wine.  They have created three wonderful cocktails to be served using Hudson Valley wines and spirits.  If  vodka is your spirit, try the Valley Cosmo made with Tuthilltown Heart of the Hudson Vodka and Creme de Violette.  For rum lovers, try the River Rim Punch made with Tuthilltown Rum, Strawberry and Pineapple.  For the fans of bubbly, try the Hudson Bubble Cocktail made with Brotherhood Blanc de Blanc and St. Germain Liqueur, Blood Orange.

Cheers to the beginning of Restaurant Week!

Hudson Valley Restaurant Week Preview

Tuesday evening at the Thayer Hotel on the grounds of West Point was the preview for the 2009 Hudson Valley Restaurant Week. Since I represent Hudson Valley Wine Country, I was there with my wonderful display, pouring wines from wineries that were gracious enough to supply me with an inventory of wine for the restaurant owners and chefs to taste to serve during Restaurant Week.

First I must tell you who is in the picture with me, as I was asked/told to stand with these two handsome chefs for a picture opportunity. I felt extremely old. If it wasn't so cold out that day, I would have worn something more appealing. I look like a frumpy old lady. The handsome chefs next to me were Chef Eric Gabrynowicz of Tavern and Vincent Barcelona of Harvest on the Hudson. Both are advisors of



Restaurant Week. I feel honored! I wonder if I will show up on the cover of "The Valley Table" with these two hunks.

The brain child behind Restaurant Week is Janet Crawshaw of "The Valley Table." The purpose of this evening was to introduce the chefs of the Hudson Valley to the Wines and other products of the Hudson Valley to use in their restaurant during Restaurant Week. Restaurant Week's main focus is using Hudson Valley ingredients, whether it's, veggies, meat, or wine in the recipes, or in the case of wine also available to the patrons on their wine list. It's one price - $28.09 for a three course dinner or $20.09 for a three course lunch at the participating restaurants.

I was there pouring wine with my wonderful husband Paul, whom I couldn't have done it without! We were pouring wines from Whitecliff Winery, Brotherhood Winery, Glorie Farm Winery, Baldwin Vineyards, and Clinton Vineyards. It was a nice representation of Hudson Valley Wines.

We had an variety of wines ranging from Sparkling Wine, Seyval Blanc's, Chardonnay,Rieslings, Merlot, Cabernet Sauvignons to dessert wines such as Cassis. All wine selections were very well received.

I do hope to see the wines I poured on the wine list at the various restaurants during Restaurant Week.