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The event is March 9-22 and includes 210 restaurants, 11 of them in Putnam.
Rich Parente, chef and owner of Clock Tower Grill in Brewster, made a new connection with Hemlock Hill Farm in Cortland Manor for the pig roast he presented at the event. “We always locally source as much of our menu as we can. This was the best pork I’ve ever served," he said.
Chefs, restaurateurs and other foodies were on hand to sample local products, talk with purveyors and prepare for the semi-annual dining program, which is expected to attract 250,000 diners.
Noting the growth of Hudson Valley Restaurant Week, Janet Crawshaw, event founder and publisher of The Valley Table magazine, said: “Our mission is to support the Hudson Valley region, which has become an epicenter of the farm-to-table concept and is at the forefront of the craft food and beverage movement. In 2014 alone, $20 million in sales revenue was generated during Restaurant Week events — that’s a major boost for local businesses, farmers, producers and purveyors.”
Peter Kelly, chef and owner of the renowned Xaviars Restaurant Group, who started with his first restaurant in Garrison, co-chairs the event’s advisory board and called Hudson Valley Restaurant Week (HVRW) "a great collaboration."
"Restaurants, which are ordinarily in competition with each other, come together to promote the region’s culinary achievement," he said. "The Hudson Valley is known now as much for food as for its scenic beauty. It has truly become a dining destination.”
During the week three-course meals at some of the area's foremost restaurants cost $20.95 for lunch and $29.95 for dinner. A complete list of participating restaurants is available at www.HudsonValleyRestaurantWeek.com/.
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