Cat’s outta’ the bag: the Hudson Valley has become a culinary destination. With an abundance of local farms, regional bounty and passionate food makers, it’s no surprise. Over the next couple weeks, Hudson Valley Restaurant Week, presented by The Valley Table magazine, is celebrating the burgeoning local food scene by giving diners a chance to feast on this season’s best farm-to-table dishes for less.
In its 10th annual iteration, HVRW has over 230 participating restaurants, each of which is presenting a menu that highlights local ingredients. Chef Eric Gabrynowicz of Restaurant North is taking the onion – a vegetable typically subjugated to supporting cast member – and letting it shine as the main ingredient in a new vegetarian dish. Taking onions from Blooming Hill Farm, he’ll be “slathering them with locally-sourced butter and roasting them on high heat, scooping out the inside and making a hash that consists of the inner onion, ancient grains and pickled vegetables. . . They are sweet, pungent, incredibly mineral rich and unmatched!” That is the beauty of creative cooking – taking an often-ignored veggie, preparing it in a way that accents its natural sweetness and letting it sing, front and center. Another dish not to be missed is the Madura Farm Mushroom Paprikash from Le Express Bistro & Bar. Owner John Lekic selected organic mushrooms from Madura Farms to offer diners a veggie-forward take on a classic Hungarian recipe made with – you guessed it – paprika.
In full swing until March 20th, make your reservations now for Hudson Valley Restaurant Week. For the full deets including a complete list of participating restaurants, head to www.HudsonValleyRestaurantWeek.com.