Eat Here Now: Hudson Valley’s Restaurant Scene

Hudson Valley Restaurant Week unites purveyors and chefs in this new culinary capital

Cab Franc grapes at Millbrook Vineyards & Winery.

On Oct. 22, the picturesque Millbrook Vineyards & Winery popped bottles and played host to a number of local artisans and chefs looking to synergize their respective products and services for HVRW.  Hudson Valley Foie Gras, which is setting new standards in the industry with its cage-free, hand-feeding methodology, was slicing up an assortment of decadent cured duck with dried apricots and preserves; Black Dirt Distillery poured out its smooth-but-still-100-proof Apple Jack brandy; Dutch’s Spirits got patrons plastered on its New York Sugar Wash Moonshine; and Warwick Valley Winery (which runs the state’s first fruit micro-distillery) showed off its American Fruits line, offering tastes of Bartlett pear liqueur and blackcurrant cordial.

Upscale tea producer Harney & Sons represented with the company’s actual kin (vice president Michael Harney) sampling out shots of seasonal Cranberry Autumn blend; and growers, including Quattro’s Farm of Pleasant Valley, New Windsor’s sustainability focused Continental Organics, and nearly decade-old Adams Fairacre Farms, showcased bounties of fresh herbs, lettuces, and sweet tomatoes. There were exquisite blends from the passionate purveyors at Irving Farm Coffee Roasters, and Hudson Valley Skin Care, which makes beauty products using local honey, maple syrup, beer, goat’s milk, and coffee, showed off their natural product line.

But the most memorable moments experienced by The Daily Meal at this event had to be tasting the cheeses: Sprout Creek Farm’s bloomy rind Margie and Acorn Hill Farm’s heavenly lavender-and-honey chèvre (seriously, these are the kinds of cheeses you can eat an entire wedge/log of in one sitting if not careful).  

Chefs like Josh Kroner of Rhinebeck’s Terrapin Restaurant and Cathryn Fadde of Cathryn’s Tuscan Grill were able to connect with these local vendors to secure special ingredient orders for HVRW dishes (and in hopes of forging mutually beneficial ongoing relationships). Noteworthy newcomers to the two-week event include French-influenced Bocuse Restaurant at the Culinary Institute of America, Purdy’s Farmers and the Fish, Restaurant 1915 and the Blue Roof Tapas Bar (at the historic Bear Mountain Inn), Kingston’s Duo Bistro, and Mexicali Blue of New Paltz and Wappingers Falls.  


If you’re into indulging in enticing cuisines from across the world made with the freshest local ingredients, then check out this list of HVRW’s participating restaurants and head to New York’s Hudson Valley for an extraordinary eating experience.