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Chefs Gather In Elmsford To Sample Food For Hudson Valley Restaurant Week

HVRW leadership, chefs, restaurateurs, brewers, purveyors, farmers and guests gather for a photo to launch the Spring Hudson Valley Restaurant Week, presented by The Valley Table on Tuesday, Feb. 24, at the Captain Lawrence Brewing Company.
HVRW leadership, chefs, restaurateurs, brewers, purveyors, farmers and guests gather for a photo to launch the Spring Hudson Valley Restaurant Week, presented by The Valley Table on Tuesday, Feb. 24, at the Captain Lawrence Brewing Company. Photo Credit: Simon Feldman

ELMSFORD, N.Y. -- Chefs and restaurateurs of some of the restaurants taking part in Hudson Valley Restaurant Week gathered Tuesday at the Captain Lawrence Brewing Co., in Elmsford to sample local products, talk with purveyors and prepare for the semi-annual dining program, which is expected to attract 250,000 diners.

The kick-off event gives local producers and purveyors the opportunity to meet and sample their products for the Hudson Valley’s culinary elite.

“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," said Janet Crawshaw, event founder and publisher of The Valley Table magazine.

Scott Vaccaro, owner and brewer of Captain Lawrence Brewing Co., marked the occasion by inviting chefs and restaurateurs to help craft a custom Hudson Valley Restaurant Week Brew. The new brew will be released in time for the Fall 2015 HVRW.

Several local purveyors debuted new products at the event:

  • Millbrook Vineyards and Winery unveiled a new keg delivery system for wine, featuring its Hudson River Valley AVA estate chardonnay.
  • Hudson Valley Harvest, started in Ulster County as a collaboration between a farmer and a chef and now one of the leading purveyors of local food in the Tri-State area, sampled its fresh and frozen produce and meats sourced from area farms.
  • A perennial Good Food Award winner, Sprout Creek Farm, in Poughkeepsie, featured its nationally recognized farmstead cheeses.
  • In the cocktail category, The Hudson Standard, maker of new-fangled shrubs, featured a strawberry-rhubarb shrub cocktail with locally distilled bourbon and applejack, while the Beacon-based Drink More Good sampled hand-crafted syrups for adult sodas.

During HVRW, which is from March 9-22, restaurant patrons can enjoy three-course meals at some of the foremost restaurants in the region at a fraction of the normal cost – lunch is $20.95 and dinner is $29.95.

A complete list of participating restaurants is available at www.HudsonValleyRestaurantWeek.com.

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