Hudson Valley restaurants take note: join the more than 70 restaurants already participating in the The Valley Table’s Spring 2017 Hudson Valley Restaurant Week (HVRW) by registering for the event by Sunday, January 15. Now in its 11 year, the culinary event commemorates the region’s varied and distinguished cuisines, emphasizing New York State sustainable, seasonal products. Interested restaurants and sponsors can visit www.
“We’re excited to see the Spring 2017 Hudson Valley Restaurant Week continue its upswing,” said Janet Crawshaw, founder of HVRW. “Last year HVRW generated an estimated $10.2 million in sales revenue and more than $844,000 in tax revenue, increasing economic growth and benefitting local businesses, farmers, producers and purveyors. The Hudson Valley region stands as a focal point of the craft food and beverage movement and it is our passion to support those efforts.”
HVRW is a biannual event that features prix fixe, three-course dinners and lunches during each of its two weeks, this year, March 6-19 and October 30-November 12. Participating restaurants are located throughout Columbia, Dutchess, Orange, Putnam, Rockland, Sullivan, Ulster and Westchester counties, spanning more than 115 miles.
HVRW 2016’s restaurant participants reported a 25 percent to 38 percent increase in business during the event, with the Fall 2016 HVRW’s more than 200 participating restaurants having served an estimated 250,000 diners. A special Spring 2017 HVRW kick-off for participants and purveyors will be held on Tuesday, February 28 at the Half Moon restaurant on the Hudson River waterfront in Dobbs Ferry, Westchester County.
For more information, find The Valley Table’s Hudson Valley Restaurant Week on Facebook, Twitter and Instagram: #HVRW and @
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 the 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 promote the region’s food culture. In 1998, they launched The Valley Table, a colorful quarterly magazine that celebrates the agricultural heritage and cuisine of the region, fueling the development of the Hudson Valley’s local food movement. Crawshaw and Novesky launched 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 200 participating restaurants spanning eight counties it is among the largest Restaurant Week events in the country, involving farmers, growers, wine makers and chefs. Participating counties include Columbia, Dutchess, Westchester, Orange, Putnam, Rockland, Sullivan and Ulster. To learn more about Hudson Valley Restaurant Week or to become a sponsor please visit: www.
