Hudson Valley Restaurant Week’s (HVRW) spring season and 10th anniversary kicked off Monday and will run through Sunday, March 20, and the valley’s top chefs and restaurateurs are featuring innovative uses of the Valley’s signature bounty and ingredients.
1. Crabtree’s Kittle House – Today, there are 145 farms that grow apples and produce about 6 million bushels annually. Chef Jay Lippin of Crabtree’s Kittle House in Chappaqua typically gets his apples at JD Farms in Brewster, and will incorporate apples in a twist on the classic grenobloise sauce for their sautéed Long Island Skatewing.
2. Restaurant North – Orange County has been historically known as the "Onion Capital of the U.S." Eric Gabrynowicz, executive chef of Restaurant North in Armonk, will use onions from Guy Jones at Blooming Hill Farm to offer a hash including onion, ancient grains and pickled vegetables.
3. Perch – With the expansion of deer farms throughout the valley, more chefs are adding deer to the menu. Cathryn Fadde, owner of Perch in Marlboro, will create a venison stew with wild mushrooms and tomato served alongside a toasted baguette, mashed potatoes and roasted brussel sprouts or sautéed kale.
4. X2O Xaviars on the Hudson – Many award-winning cheeses are coming out of the Hudson Valley. Chef Peter Kelly is able to add a twist to traditional corn grits making a creamy white cheddar cheese grits dish at his Yonkers restaurant.
5. Le Express Bistro & Bar –John Lekic, owner of Le Express Bistro & Bar in Poughkeepsie, will use locally sourced mushrooms from Madura Farms in the Hudson Valley to make mushroom paprikash.
6. Café of Love – Leslie Lampert, executive chef and owner of Café of Love in Mount Kisco, gets her grapes from neighborhood farms Amba Farms and Hilltop Hanover. She will feature drunken goat cheese pot, with pinot noir red grape reduction and whipped goat cheese over a toasted baguette.
7. RiverMarket Bar & Kitchen –RiverMarket Bar & Kitchen in Tarrytown, will feature a classic margherita pizza topped with Hudson Valley duck leg confit, duck breast prosciutto, soft-cooked duck egg and wood-roasted duck foie gras nuggets.
8. Clock Tower Grill – Rich Parente, owner of Clock Tower Grill in Southeast, sources maple syrup from nearby Crown Maple and Madava Farms, and will offer the Crown Maple cured bacon and egg appetizer.
9. The Village Tearoom Restaurant & Bake Shop – The Village Tearoom Restaurant & Bakeshop in New Paltz will feature a pan-seared salmon with Hawthorn Valley Farm Greek Yoghurt and a creamy wild hive polenta bowl with wild mushrooms, shallots and garlic.
10. Terrapin Restaurant - Of particular interest to chefs today are the region’s duck and duck charcuterie and duck eggs. Terrapin Restaurant in Rhinebeck will feature a barbecued duck quesadilla during restaurant week.
For more details about HVRW, including a complete list of participating restaurants, click here.
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