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.

Are You Embarrassed by your AVA

I recently read the article below by Steven Kolpan on Hudson Valley Wine Estates in the Valley Table and there was something very troubling to me in the article.  He writes about how a local Hudson Valley winery sent him a sample with a hand written note telling him it was "Estate Bottled".  That's wonderful, BUT, the bottle label didn't reflect that.  The label did not read "Hudson River Region."  Why?

As a grape grower /wine producer, aren't you proud of you location?  Your vineyard? Your wine? You would think they would be and it would be reflected on the label.  My next question is why would someone be embarrassed by their AVA.  Are you embarrassed to invite someone over to visit?

We need to take pride in our region.  The Hudson Valley is a very special place, with lots of viticultural history.  I'm proud of it and every winery and vineyard owner should be too!

What's next even surprised me more.  When Steven asked this winemaker about the designation he replied "The Hudson Valley doesn't have the best of reputations, and when I enter any of my wines in contests, they seem to do better with a New York State rather than Hudson Valley label."

I run the Hudson Valley Wine Competition and I work the back room at the New York Wine & Food Classic.  Let me tell you it doesn't matter what is on the label because the judges don't see the bottle.  The judges don't get told it's a Long Island Chardonnay, a NYS Chardonnay, Finger Lakes Chardonnay or Hudson Valley Chardonnay, they get told their flight is Chardonnay. Thinking you do better because you label your wine differently is mind over matter.

As Wine Location Specialist, I can speak to why wines have name and place of orgins.  You will never find a Hudson River Region Chardonnay tasting like a Burgundy Chardonnay. It's that taste of the wine from that region that makes it special. The place, climate, soil that contribute to what people begin to expect from a regional wine.  The Hudson Valley wineries have to embrace and be proud. Hudson Valley Vintners need to promote and protect the uniqueness of the wines and uniqueness of the region and educate the consumers. Don't you want the consumer to walk into a wine store and ask for a Hudson Valley Region Chardonnay, Pinot Noir, Cabernet Franc.  Look on a wine list at a restaurant and say to the server, "Don't you have any Hudson River Region wines?"

Wineries take pride, you work hard at achieving the quality and product you bring to the tasting room.  Stand proud!

The article Steven Kolpan wrote is below or you can read it in this months issue of The Valley Table.


Hudson Valley Wine Estates

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.