You Don't Have to Be a Foodie To Appreciate Restaurant Week

Hudson Valley Restaurant Week, taking place March 9th-22nd, 2015, is a collaboration of approximately 200 restaurants and businesses promoting New York’s Hudson Valley as a premier culinary destination by featuring prix fixe, three-course dinners for $29.95 and lunches for $20.95. Whether it’s trying a new place or returning to a true favorite — wherever you choose to dine — Restaurant Week means a good deal on a great meal! Participating restaurants represent a cross-section of the culinary opportunities in the Hudson Valley, including Argentinean, French, German, Greek, Irish, Italian, Japanese, Latin, Mediterranean, Mexican, New American, Thai and Swiss.

Scallops by Bistro Rollin' in Pelham

HVRW kicked off at Captain Lawrence Brewing Company in Westchester with a pot-luck style dinner served up by students from Westchester Community College's Culinary Arts program and head chefs from some of the best restaurants in the valley. Irving Farm Coffee Roasters were handing out beans left and right -- their brew is liquid gold -- and Sprout Creek Farm had a wide variety of their finest cheeses on hand. They pair nicely with Bread Alone's organic fresh-baked bread. They are currently stocking soda bread for the upcoming holiday. 

Drink More Good Soda Syrup

My favorite beverage of the night was a surprise entry out of none other than Beacon, NY served up by the lovely Maureen. Drink More Good organic soda syrup - available on Amazon - was like nothing I've ever tried. A few drops mixed with seltzer, and I was hooked on the essence of lavender, coriander, notes of cinnamon being called soda but tasting more like heaven. YUM! 

Back to the fun! So, next week make reservations at one of two hundred participating restaurants to sink your teeth into something new and exciting, fresh and in many cases, locally sourced. 

Guiness Cake at the Village Tea Room

The spring 2015 HVRW event marks the 12th HVRW event. Get all the details on the Hudson Valley Restuarant Week Website.

WHEN: Spring HVRW runs for two weeks from March 9 to 22, 2015.
WHERE: Spanning 114 miles across seven counties, HVRW is among the largest Restaurant Week events in the U.S. Participating counties include Westchester, Rockland, Putnam, Orange, Dutchess, Ulster and Columbia. Select Connecticut restaurants participate in the program as well.

Cost: $20.95 Lunch / $29.95 dinner + tax & tip 

You don't have to be a foodie to appreciate restuarant week. Statistically speaking..

  • The approximate overall economic impact of $10.2 million in sales revenue was generated during HVRW in 2014.
  • An estimated tax revenue of $844,387 was generated each HVRW in 2014.
  • 87 percent of participating restaurants report an increase in business during each HVRW in 2014.
  • The average sales increase for HVRW restaurant participants during HVRW in 2014 was 37.62 percent.
  • 80 percent of HVRW restaurant participants use local product.
  • More than a quarter million consumers participate each HVRW
  • Half of diners visited restaurants for the first time during Restaurant Week.
  • Nearly 90 percent of restaurant patrons return to the restaurant where they dined.

ADDITIONAL HUDSON VALLEY STATS:

  • Today, there are 2,552 farms, 75 farmers markets and 43 Community Supported Agriculture (CSA) farms in the seven counties that participate in Hudson Valley Restaurant Week.
  • Local distributors have built a specialty in distributing local produce – a trend that larger distributors are seeking to replicate.
  • Hudson Valley tourism reports $791 million in food and beverage spending annually in the Hudson Valley.
  • Some 25 million consumers live within a one-hour drive of the Hudson Valley.

HISTORY: In 1996, Janet Crawshaw and Jerry Novesky took an eight-month sabbatical, traveling 35,000 miles across the country seeking authentic American experiences. They found that local farms, bakeries, fish markets, wineries and breweries were the key to understanding the country’s distinct regions. Inspired by their trip and the Chefs Collaborative, an educational sustainable food movement, the couple returned to their home in the Hudson Valley with a mission to awaken the region’s food consciousness. In 1998, they launched The Valley Table, a colorful quarterly, magazine that celebrates the agricultural heritage and cuisine of the region, leading the development of the Hudson Valley’s local food movement. Crawshaw and Novesky launched Hudson Valley Restaurant Week (HVRW) in 2006 with a distinguished board of advisors, including chefs, restaurateurs and tourism leaders. The two-week culinary event premiered with 70 restaurants.
Today, nearly 200 top restaurants participate, from Yonkers to Woodstock, the Tapan Zee to the RipVan Winkle. It engages farmers, wine makers, brewers, distillers, artisanal producers and purveyors and of course, restaurateurs -- demonstrating a region at the forefront of the craft culinary movement.


Sponsors:  ACE Endico, Admiration Foods, Manhattan Beer Distributors – Captain Lawrence, Keegan Ales, Bad Seed Cider, Widow Jane, Dutchess Tourism, Health Quest, Irving Farm Coffee Roasters, Millbrook Vineyards & Winery,M&T Bank, Pamal Broadcasting – WHUD, K104, The Peak 107.1, 1260-1470AM Real Country, 92.9 WBPM, Putnam County Tourism, TASTE NY,Ulster County Tourism,Westchester County Tourism,Preferred Purveyors, Black Dirt Distillery & Warwick Valley Winery, Drink More Good, Dutch's Spirits at Harvest Homestead Farm, Gleason’s Catering, Hedley & Bennett, Hemlock Hill Farm, Hillrock Estate Distillery, The Hudson Standard, Hudson Valley Foie Gras, Hudson Valley Harvest, Sprout Creek Farm, Whitecliff Vineyards & Winery, White Plains Linen

Partners: Journal News, Poughkeepsie Journal, WHDD, Adams, MTA, Open Table, Zagat, Red Oak

Taking a Break from Working the Stations: Westchester Community College Culinary Students 

Sharon Burns from Bread Alone with W.C.C volunteer, Michael Cioff

Tyrone Nelson, baker since childhood, from England will graduate in May from W.C.C.