|
From colorful leaves to colorful plates, fall takes on a delicious new hue in the Hudson Valley with the return of Hudson Valley Restaurant Week, from November 5 through November 18. More than 150 restaurants from Bronxville to Bangall will offer special prix fixe menus, showcasing the valley’s fall harvest.
“Farm-to-table” is not a trend in the Hudson Valley, it’s a way of life, says Janet Crawshaw, founder of Hudson Valley Restaurant Week and publisher of The Valley Table magazine. “Given the number of organic farms and artisanal food producers in the valley, there is no better time than the fall harvest to sample the colorful and flavorful cuisine from the many outstanding chefs who call the Hudson Valley home,” Crawshaw notes. ”Because of the success of the spring Restaurant Week and the overwhelming demand for a second one, this year we are hosting the first-ever fall Restaurant Week–it’s the perfect time to enjoy both the vibrant scenery and the cuisine.”
Hudson Valley Restaurant Week runs a full 14 days, including two weekends, making it doubly tantalizing for those looking for an overnight getaway. Participating restaurants will offer three-course prix-fixe dinners at $29.95 and three-course lunches at $20.95.
The spring edition of Hudson Valley Restaurant Week attracted more than 200,000 diners to the region’s restaurants, and for good reason, Crawshaw stresses. “The Hudson Valley food scene is truly vibrant,” she says. “It is home to the Culinary Institute of America, the country’s foremost cooking school, plus we have many celebrated artisanal cheese makers, world-class wineries and distilleries, and some of the best chefs in America.”
Source: iloveny
|
|
