Hudson Valley Restaurant Week runs from October 29 - November 11 at over 200 Hudson Valley restaurants. Click here for details.
The Valley Table and Hudson Valley Restaurant Week sponsors held the 2018 Fall Kick-Off event at Tuthilltown Spirits. Those in attendance consisted of restaurant owners as well as their team members, food bloggers/writers, and special guests, with booths, displays and workshops offered by local vendors, purveyors, and various industry professionals. Visitors could take a distillery tour, learn the techniques behind ice cream making, cast iron cooking, sausage making & smoking, crafting farm to glass cocktails, wine blending, cider & cheese pairing, as well as meet author, Andrew Friedman, author of many titles including his latest, "Chefs, Drugs and Rock & Roll."
Many took advantage of the whiskey tasting and tour of the distillery.
Go ahead, scroll through all the yummy images below and my goal is to make you feel just a twinge of hunger, desire to go out to eat and okay, a smidge of envy at my being able to attend this wonderful Hudson Valley Restaurant Week Launch!
Bartender Taylor, mixes a Fig Old Fashioned and adds a cherry garnish by request. The cocktail was smooth and of course, featured Hudson Baby Bourbon, a very popular choice among guests.
Passed appetizers were prepared and served by Bridge Creek Catering of New Paltz
Dates with bleu cheese wrapped in bacon
Butternut Squash Soup Shooters
Bruschetta with bacon
Janet Crawshaw
Opening remarks were given by Crawshaw and she introduced the guest speakers. She also stressed her support for the slogan associated with this season's event, "EAT Local DRINK Local LOVE What's on your table."
Tuthilltown Founder - Ralph Erenzo
For those who may not know, Ralph Erenzo, is known for his passion and support of fair distillery laws, in particular the Farm Distillery Act as well as providing visitors with a detailed and colorful history of the successful business including the initial vision to where Tuthilltown Spirits is today. Erenzo, in his signature fedora, conducted tours with the same fervor and information he would during a traditional tasting.
Hudson Whiskey Brand Associate, Jacob Tschetter
The day also included a mixology session with Tschetter. Guests were given a few industry tips and treated to a cocktail recipe which can be served hot or chilled featuring the Maple Cask Rye.
A wonderful few hours were spent immersed in Hudson Valley Restaurant Week, but the real treat is when you visit a participating restaurant and are able to truly enjoy the work and passion put into each dish. Traditionally, I love eating in the Orange, Dutchess or Ulster County area and may try something new this season - perhaps Butterfield...I look forward to being Fed Well and loving what is on my table during HVRW for Fall 2018.
