Josh Kroner’s award-winning maple brined grilled pork chops with calvados demi-glace and maple-bacon almonds is featured on Terrapin’s Hudson Valley Restaurant Week menu in Rhinebeck, NYDiners Savor the Tremendous Bounty of the Region at More than 150 Restaurants Across Seven Counties Newburgh, N.Y. - Hudson Valley Restaurant Week, the premier dining event of the region, returns Nov. 4-17, 2013.  Featuring more than 150 restaurants across seven counties, it is one of the largest Restaurant Week events in the country. "The Hudson Valley, an emerging culinary destination, plays the perfect host to the event with dozens of world-class wineries and distilleries, the country's foremost cooking school, a rich network of farms, award-wining cheese makers and some of the top chefs in America," says Janet Crawshaw, founder of the event. "Restaurant Week presents a true taste of the Hudson Valley." Top restaurants highlight the bounty of the region with prix fixe menus, giving diners the opportunity to enjoy exceptional dining at a fraction of the normal cost. The fall lineup is highlighted by several newcomers, including Bocuse Restaurant, a sleek French restaurant at the Culinary Institute of America in Hyde Park, Duo Bistro, a popular neighborhood eatery in Kingston, and Purdy's Farmer and the Fish, a landmark farm-to-table establishment in North Salem. Reviving the historic Bear Mountain Inn, Restaurant 1915 and the Blue Roof Tapas Bar joins Restaurant Week for the first time, as does Mexicali Blue, a contemporary Mexican restaurant in Wappingers Falls. Hudson Valley Restaurant Week features three-course dinners for $29.95 and lunches for $20.95 (plus beverage, tax and tip). There's something for every taste:  from Argentinean, French, German, Irish, Italian, Japanese, Mediterranean and Mexican to New American. A complete list of participating restaurants is available at http://www.hudsonvalleyrestaurantweek.com/. Produced by The Valley Table magazine, Hudson Valley Restaurant Week is made possible by its sponsors, including: M&T Bank, 100.7 WHUD, The Culinary Institute of America, Millbrook Vineyards & Winery, Irving Farm Coffee, Harney & Sons, Red Barn Produce, Pure Catskills, Continental Organics, Westchester County Tourism, Dutchess County Tourism, Hudson Valley Hospital Center, The Journal News, The Poughkeepsie Journal, and Healey Brothers Automotive.  Join the conversation with Hudson Valley Restaurant Week on Facebook, Twitter, Instagram and Pinterest, hashtag #HVRW.  Diners who use the hashtag are eligible for prizes, including free dinners at participating restaurants. About Hudson Valley Restaurant Week 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 a 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 vibrant quarterly magazine celebrating the agricultural heritage and cuisine of the region, while also highlighting the development of the Hudson Valley's farm-to-table movement. Crawshaw and Novesky founded Hudson Valley Restaurant week in 2006 with a distinguished board of advisors, including chefs, restaurateurs and tourism leaders. The two-week culinary event premiered with 70 restaurants. Today, with more than 150 participating restaurants spanning seven counties, it is among the largest Restaurant Week events in the country. Participating counties include Dutchess, Westchester, Columbia, Orange, Putnam, Rockland and Ulster.

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Photo: Josh Kroner's award-winning maple brined grilled pork chops with calvados demi-glace and maple-bacon almonds is featured on Terrapin's Hudson Valley Restaurant Week menu in Rhinebeck, NY