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Are You Going Out For Hudson Valley Restaurant Week?
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There are a total of 201 establishments taking part in the event which is spread across six different Hudson Valley counties.
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 fall event is being bolstered this year by renewed emphasis on “nose-to-tail” dishes, hyperlocal sourcing, the explosion of local craft brewing and the influx of big-city restaurateurs.
Dishes like roasted pork belly with sweet potato purée and apple kim chi (Shadows on the Hudson in Poughkeepsie) and Hudson Valley Foie Gras and beef cheek agniolotti (X20 in Yonkers) appeal to an elevated palate.
Locally rooted dishes featured on menus across the region now openly tout their provenance: Migliorelli Farm parsnip purée; Crown Maple glazed brussels sprouts and Catskill Mountain brook trout, to name a few.
Some restaurants have gone beyond sourcing local ingredients and have joined the hot “grow-your-own” trend. Union, in Haverstraw, for example, maintains a thriving rooftop garden that supplies the restaurant with zucchini, tomato, pineapple sage, basil, cilantro, mint and more.
Purdy’s Farmer and the Fish, located in a 200-year-old farmhouse in North Salem, gets more than three quarters of all the vegetables and herbs used in the kitchen from its on-site terraced garden. And Clock Tower Grill in Brewster grows tomatoes, basil, parsley thyme, kale, carrots and more—literally right out its back door.
The Hudson Valley is also at the forefront of one of the leading trends nationwide--the explosion of local craft beer. Many of the valley’s best restaurants have joined the “brew-your-own” trend or have partnered with a local brewery for local draughts at the bar--or they’re cooking up innovative dishes with the uber-local beers in the kitchen.
Chef Elena Angelides of Daryl’s House Club in Pawling, for example, is offering her Peekskill Pork Chops Special--seared rosemary-seasoned pork chops with cherry peppers and onions deglazed with Peekskill Brewery’s Eastern Standard IPA.
Which begs the question: have you make your reservations yet?
Go here for the complete HVRW list.
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