HASTINGS, NY — County Executive Robert P. Astorino marked the start of Hudson Valley Restaurant Week (HVRW) today by rolling up his sleeves and helping Harvest on Hudson executive chef David Amorelli prepare pear and blue cheese pizza using only locally sourced produce.
“Learning how to cook one of my favorite dishes with an excellent chef at an iconic Westchester restaurant – I can’t think of a better way to celebrate the start of spring Hudson Valley Restaurant Week,” Astorino said. “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. So text, tweet, and call all your friends and family to ‘Meet Me in Westchester’ for a terrific meal at an affordable price.”
During HVRW, which runs from March 9 to 22, diners will have the opportunity to sample dishes featuring farm-to-table, sustainable products at more than 100 restaurants in Westchester. Three-course, prix fixe dinners are $29.95 and lunches are $20.95 (plus beverage, tax and tip).
Harvest on Hudson, located in the village of Hastings-on-Hudson, offers diners a relaxing ambience with views overlooking the Hudson River. With a fully functioning garden, Harvest on Hudson expands on the farm-to-table menu concept offering a wide selection on its menu including fish, meat, chicken, pasta and much more. The restaurant also features a wood-fire pizza oven.
“Harvest on Hudson is happy to help kick-off Hudson Valley Restaurant Week with Westchester County Executive Robert P. Astorino,” said Bruce Bernacchia, co-owner of Harvest on Hudson. “It has been a long winter and it’s time to go out and sample Westchester’s finest restaurants during these coming weeks.”
Other participating venues include well-known establishments such as such as Crabtree’s Kittle House, and X2O Xaviars on the Hudson. Joining the lineup this year are 13 new Westchester restaurants including: Trattoria 160 in Pleasantville, Birdsall House in Peekskill and Halstead Avenue Bistro in Harrison.
Janet Crawshaw, event founder and publisher of The Valley Table magazine, noted the growth of Hudson Valley Restaurant Week.
“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 Crawshaw. “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.”
A complete list of participating restaurants is available at www.HudsonValleyRestaurantWeek.com.