Hudson Valley Restaurant Week Launch Spring 2019

The launch event was held for Hudson Valley Restaurant Week at The Factoria at Charles Point Marina in Peekskill.  Hudson Valley Restaurant Week begins March 11 and ends March 24 with almost 200 Hudson Valley restaurants from 9 counties participating!

Although I have been to both The Space at Factoria and Fin and Brew restaurant before, the views and interior remain spectacular.  I overheard many comment on the beauty of both the scenery and the decor.

For those of you who aren't really sure what the Hudson Valley Restaurant Week (HVRW) launch really is - well, it is a combination of things; it is a networking event for food bloggers, chefs, restaurant owners and vendors/purveyors, all from the Hudson Valley as well as the team from Valley Table magazine, with a splash of kick-off party atmosphere, and tasty samples all rolled into one!

Local Artisan Bakery brought along a selection of sweet treats.

Cubed Polenta 

Factoria/Fin & Brew provided an array of appetizing bites for attendees.

Eggplant Crostini

Farmer & Baker (Middletown, NY) brought baked goods with a modern twist.  

Delicious and eye catching.

Maple Blondies! Yes, please.

Soukup Farms with magnificent maple products and information on Maple Weekend in the Catskills.

 More about that view...

These smokey beef samples were served on sugar cane sticks.  Sumptuous, smokey and good looking with swirls of green onion ribbons.

According to their website and printed materials, Catskill Provisions is "an Artisanal Fine Food and Craft Spirits company with honey at our core."

They brought proof:

TRUFFLES!

 Award winning honey!

Simple, silky, soft cheese - so satisfying and easy to illiterate.  Spread on a slice of good crusty bread - this was one of my favorite bites! I hope every Hudson Valley restaurant starts to offer some Four Fat Fowl product. 

Below are some more of the passed bites from Factoria:

 Caviar on chips

 Hummus appetizer

Salmon Spoons

It was a lovely event and I am very much looking forward to Hudson Valley Restaurant Week Spring 2019!  I just ate at Cellaio at Resorts World Catskills, but maybe I will return (it was amazing!).  I'd also like to try Birdsall House maybe Clock Tower Grill or Hudson House River Inn.  No matter where I go, I am sure I will be Fed Well!

Henry's at the Farm in Milton, NY

I have been a fan of Hudson Valley Restaurant Week and Valley Table magazine for a long time.  Restaurant week not only allows, but pushes me, to try new restaurants and maybe even try new dishes, or add to my list of favorites places to go.  Sometimes, you also have to choose the right dining partner because let's face it, dining out is not one size fits all and if it were all restaurants, cafes, and eateries would simply be the same.  So, for this experience, it was me and my shiny, new, daughter-in-law.  

Let's just pause a moment and honor the fact my daughter-in-law not only agreed to have dinner with me, alone, without my son, but dare I say I think we both truly enjoyed the evening.  I truly think she is witty, insightful, understanding and a great companion for dinner.

We both have fairly busy schedules, and decided a Monday night might be the best option, which can be a challenge as many restaurants are closed.  However, we were quite happy to find Henry's at the Farm was not only available, but high on both of our lists for places we want to get out and try.

So many options - both food and cocktails - with local suppliers carefully listed inside

The HVRW Menu

We dined fairly early, but by the time we left the dining room was full!

Lovely libations ranging from sweet to smoky with many featuring locally sourced ingredients as well.

A lovely bite of warmed bread - caraway seeds, a "light" rye with creamy, dreamy butter.

Sometimes a dipping oil just doesn't work.

The conversation goes everywhere, just as it would when two people gather for a meal - we talk about work, friends, health, family, shopping, and the upcoming holidays.  The quiet pauses are not uncomfortable, nor long, and the exchange is equally balanced, without pressure.  Sometimes, when we are with the right people, the time just passes, the topics come easily and before you know it, the first course arrives.

Millstone Farm Salad - heirloom tomatoes, cucumber, olives, feta and more from the regular menu

Butternut Squash Soup with Goat Cheese from the HVRW menu and the Soup of the Day

We both enjoyed and finished our first courses.  When I do that, I know I have set myself up to not be able to finish my main course, but I will tell you I gave it my best shot!

 Murray's Farm Glazed Chicken Breast from the regular menu with mashed potatoes, roasted sunburst squash.

Pumpkin ravioli with brown butter from the HVRW menu

Yep, I had to take half home because not only was I semi-filled from the first course, but I wanted dessert!

A Brownie Martini as big as your head from the regular menu

Fig Ice Cream - one of the many dessert options offered from the HVRW menu

At the end of the meal, I know this is an establishment I would return to and bring other family members or friends.

And so, mother-in-law/daughter-in-law dinner winds down, although we still have about a 45 minute ride home to chat through, and the conversation continues to be an easy volley between two women.  We do not need to be solely identified by our roles in relationships.  Yes, we have a common love of her husband/my son, but we are also people with thoughts, opinions, and experiences to share.  I look forward to many more meals and of course, feeling Fed Well together.

Hudson Valley Restaurant Week Launch - Fall 2018

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.  

HVRW at Fin & Brew in Peekskill

Ah, spring in the Hudson Valley - even better, spring in the Hudson Valley for Restaurant Week on the Hudson River at Fin & Brew at Charles Point Marina in Peekskill with like-minded food bloggers and Valley Table magazine.

I was the only one who had previously eaten at Fin & Brew, so I was aware of the second floor location.  However, the other members of our group commented it was a bit confusing to find the restaurant.

The view is absolutely gorgeous.  A cell phone photo on a gray March day simply do not do this any justice, but imagine how amazing the sky will be on a clear summer evening, as the sun begins to dip behind the mountain.  Lovely.

A special Restaurant Week menu with specialty cocktails (with quite catchy names).

I did ask the story behind the "What About Todd" and it is their version of a Hot Toddy.  Clever.

John Sharp, one of the owners, was able to stop by our table and welcome us to the restaurant.  The group asked a few questions about the future vision of the space and we were told more additions will be coming, likely over the summer, so stay tuned.

Paper Plane

Glinda

I enjoyed the Glinda with prosecco, white rum, white cranberry juice and sage simply syrup.  It was light and allowed me to enjoy my meal without any sugary overkill.

Us

We are a group who are quite passionate about the local food scene and it was an absolute pleasure to dine with others who are enthusiastic about taking photos of their food, share their favorite local restaurants and experiences.  Fabulous!

The Bread Basket

I share this image with you because my darling Mr. is always sadly disappointed when a restaurant no longer offers bread.  This one also had the creamiest butter.  Something about simple.

Mussels next to New England Clam Chowder

I enjoyed the chowder so much! I am a soup lover to begin with, but this version was wonderful.  The creamy, satiny broth; fresh clams; salty, crispy bacon; tender potatoes and herbs all came together to harmonize in each spoonful.

OCTOPUS

I have previously enjoyed the octopus and Fin & Brew so I went with the chowder.  However, it was very tempting to revisit what you know you loved - as well as not ask your new acquaintance for a bite.

FRIED CHICKEN

Many of us oogled over the fried chicken and from what we were told - it was everything you could hope for with crispy skin, tender meat, a delicious biscuit. Mmmm.  When was the last time you had real fried chicken?

Personally, I loved the switch up in the menu.  Sometimes, restaurants participating in Restaurant Week select a menu for the event and repeat it each year.  It is refreshing to see something quite unexpected.

Shellfish Garganelli

This was my entree and I can't stop thinking about it.  Yes, I ate it all and yes, every aspect of it was perfect.  For me, it was exactly the right amount of beautifully seasoned sauce, the breadcrumbs were crispy toasty, the seafood was tender, and the pasta (a new shape for me) was a lovely al dente.  So happy with my choice.  I have previously had a great steak here and most of my co-diners ordered the cod, which also received great reviews.

Jane's Ice Cream

I do not know who Jane is, but thank you for this lush, creamy dessert.  Bourbon barrel maple syrup and peanuts over the smoothest vanilla ice cream was a lovely finish.  I was lucky to taste a bite of the cheesecake which was another wonderful option!

We went around the table and shared a bit about our own local, favorite restaurants - great idea as we all live in different areas. 

After our meal we were given a tour of the space and many positive comments were made regarding the design choices from the original brick to light fixtures and artwork.

It was a bonus to make new connections and I left feeling content and Fed Well.