More than 100 restaurants are participating in Hudson Valley Restaurant Week this month, which offers diners three-course, prix fixe meals.
- Westchester County Executive Robert P. Astorino prepares pear and blue cheese pizza with David Amorelli, Harvest on Hudson executive chef.
The event, presented by The Valley Table magazine, started March 9 and runs until March 22. Dinners cost $29.95 and lunches cost $20.95.
Janet Crawshaw, Restaurant Week founder and the magazine”™s publisher, said the event has grown over the years and has a positive impact on the area’s economy.
“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,” Crawshaw said in a statement. “In 2014 alone, $20 million in sales revenue was generated during Restaurant Week events ”“ that”™s a major boost for local businesses, farmers, producers and purveyors.”
Westchester County Executive Robert P. Astorino marked the start of the program March 9 at Harvest on Hudson, a restaurant in Hastings-on-Hudson. Astorino helped the restaurant”™s executive chef, David Amorelli, prepare locally sourced pear and blue cheese pizza.
“This two-week-long celebration, where the concept of farm-to-table dining is showcased, has become a signature event in Westchester that many people look forward to,” Astorino said in a statement.
A complete list of participating restaurants is available at HudsonValleyRestaurantWeek.com.
