hv-restaurant-week.jpgFourth Year of Regional Culinary Promotion Scheduled for March 15-28 Newburgh, N.Y.  -- World-class dining at bargain prices awaits restaurant goers in the Hudson Valley region during the fourth annual Hudson Valley Restaurant Week, March 15-28. This year, for the first time, the enormously popular multi-county culinary extravaganza includes Saturday nights, making it even more tantalizing to those looking to combine gourmet dining in the Hudson Valley with a relaxing weekend getaway.  Many participating chefs highlight the bounty of the region by using the finest locally-produced ingredients on their Restaurant Week menus. "The region has exploded in popularity as a dining desgination because of its great-tasting local food," says Janet Crawshaw, Restaurant Week organizer and publisher of The Valley Table magazine. "Chefs go all out to use Hudson Valley farm products, from venison, duck and heritage pork, to artisanal cheeses." During the two-week event, participating restaurants offer prix-fixe three-course dinners at $28 (excluding beverage, tax and tip) and many offer three-course lunches at $20. Because of the event's growing popularity, the number of participating restaurants is expected to exceed 100 in 2010. The 2009 event drew more than 125,000 diners to 87 restaurants in Westchester, Putnam, Rockland, Orange, Dutchess, Ulster and Greene counties. Many restaurants reported a 30-50 percent increase in business during the 12-day event, some as much as 300 percent. Gary Zuza, owner of Sentrista Grille in Brewster, who participated for the second time in 2009, said, "Another home run! This comes at a perfect time in the spring to bring us out of the winter doldroms. We saw old friends and met many new ones." Erik Johansen of Iron Forge Inn in Warwick, said, "Promotions were top notch. The cost of being part of the event is nothing compared to what we received from participating." Peter Kelly of Xaviars Restaurant Group in Congers and Yonkers, said, "Restaurant Week creates what every restaurant wants: you want people talking about your restaurant-around the table, in the grocery line--because that's what really brings business." Restaurateurs were not the only ones excited about Restaurant Week 2009. One enthusiastic patron commented: "My husband and I have had wonderful dinners at 10 different restaurants and repeated one (wish there was more time-we would repeat others)." Another said: "We enjoyed it so much we went back for a second visit during Restaurant Week and brought friends. Great concept to introduce new restaurants." Below is a representative sampling of the restaurants that have already signed up for Hudson Valley Restaurant Week 2010: 42, White Plains American Bounty at the Culinary Institute of America, Hyde Park Artist's Palate, Poughkeepsie Backyard Bistro, Montgomery The Bird & Bottle Inn, Garrison Casa Brusco, Eastchester Catherine's Restaurant, Goshen Cathryn's Tuscan Grill, Cold Spring Cosimo's on Union, Newburgh Crabtree's Kittle House, Chappaqua Half Moon, Dobbs Ferry Harvest on Hudson, Hastings on Hudson Harvest Grille at the Westchester Marriott, Tarrytown Hudson House River Inn, Cold Spring Hudson's Ribs & Fish, Fishkill Il Portico, Tappan Legal Seafoods, White Plains Niko's Greek Taverna, White Plains Red Devon, Bangall Restaurant X and the Bully Boy Bar, Congers Shadows on the Hudson, Poughkeepsie The Ship Lantern Inn, Milton Tavern, Garrison Terrapin, Rhinebeck The Thayer Hotel, West Point The Village Tearoom, New Paltz Torches, Newburgh Twist, Hyde Park Valley Restaurant, Garrison X20 Xaviars on the Hudson, Yonkers For a complete list of participating restaurants that have signed up so far, go to www.HudsonValleyRestaurantWeek.com/restaurants.php. Businesses interested in becoming sponsors, or restaurateurs wanting to sign up to participate in Hudson Valley Restaurant Week (the deadline is December 30) may contact The Valley Table at 845-561-2022, or go online to http://www.hudsonvalleyrestaurantweek.com/.


Contact: The Gold Standard 180 Route 100 Katonah, NY 10536 914.232.6583 Fax 914.232.5227 E-Mail - Web Page