Small Bites

Here’s the press release:

Valley Restaurant at The Garrison reopens in March for the 2008 Season

January 28, 2008, Garrison, NY     Valley restaurant at The Garrison will reopen for the 2008 season on Sunday, March 9 in time to participate in Hudson Valley Restaurant Week.  Newly appointed co-chefs Brandon Collins and Vinny Mocarski, who have been an integral part of Valley’s kitchen since its opening, along with returning pastry chef Laura DiGiorno, will collaborate on Valley’s American Farm-to-Table menu as well as all menus for private events and weddings held at The Garrison.  Also returning to the Valley team this year is restaurant manager Edgar Balagot, whose polished service background includes the Sea Grill at Rockefeller Center in New York.

“In keeping with The Garrison’s broader philosophy about the regional food economy and sustainability, my culinary team and I are deepening Valley’s commitment to our farm-to-table cuisine through strengthened relationships with nearby farmers and expanded capacity of our own working farm land,” says Chip Allemann, General Manager of The Garrison.

Valley’s menu will showcase just-picked produce from The Garrison Farm, the two-acres of working land on our property under the supervision of organic grower Brian Bergen.  The menu will also include a wider variety of products from farms and artisanal producers in the Hudson Valley region.  New to Valley’s menu this year is a Thursday night “Eat Localâ€? menu.  Each week, the co-chefs will focus on one seasonal ingredient to feature in a three-course menu.   The World’s End bar, located adjacent to the restaurant, will offer a Lounge Menu of small plates as well as serving the Valley menu.

Valley’s hours for the 2008 season:

Dinner             Thursday, Friday and Saturday from 530pm to 9:30pm
Brunch                         Sunday from 11am to 3pm; World’s End Bar open Sunday evening

The Garrison’s more casual alfresco Terrace Grill will reopen in the Spring, dependant on weather.

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