Small Bites

Patrice Costa here and I’m going to just say it … I’m totally jealous.  Everyone has been out enjoying lunches and dinners for Hudson Valley Restaurant Week Spring 2013 (some managing both in the same day!), while I’ve spent most of my week in the kitchen at Harvest on Hudson helping to prep for their HVRW menu.  So, I thought you might like to see what it’s been like on the other side of the kitchen door, and give you some clues to help you rack up some sweet scavenger hunt points.

At the Harvest on Hudson bar, order a glass of Lieb Cellars Pinot Blanc from the North Fork of Long Island (125 points, with tasting notes and pic of the bottle) and Hudson Baby Bourbon is just waiting to be turned into a cocktail (50 points).

Harvest’s HVRW dinner menu has seven options for appetizers including Lamb & Fregola Spring Rolls (with Maple Brook Farms Yogurt – 50 points), and Hudson Valley Rainbow Carrot Salad with an amazing coriander vinaigrette (it’s damn good, and I’m not just saying that because I had to squeeze two quarts of lemon juice to make it!).

Eight choices for entrees like House Made Pappardelle with wine braised short ribs, Hudson Valley Ricotta Gnocchi (another 50 points) and Pork Milanese have kept us hopping in the kitchen.  Especially the pounds and pounds and pounds of pasta dough I’ve been helping to make for the pappardelle.  Check out our sous chef Genco Luca rolling out the pasta sheets (500 points for the video!).

The pasta ribbons are hand cut and cooked to al dente perfection

before they meet their dining partner: the fall apart tender short ribs.

Hanging around in the kitchen, sometimes you can even get a cute chef to stand still for a quick pic (for the hunt: 100 points—complimenting the boss: priceless).

me and corporate executive chef, Vincent Barcelona

or snag a smiling, expert server (50 points).

Megan is just one of my many favorite servers

For the sweet last bite on the menu, choosing between Flourless Chocolate Cake, moist Almond Cake, or creamy Panna Cotta (drizzled with Crown Maple Syrup – 50 points) will be very difficult.  The pastry area has been crazy busy keeping up with the demand.  Here’s a shot of just a few panna cotta desserts in the making

and the enticing finished plate.

I’m hoping all these pictures have created some dish envy.  One more week of HVRW Spring 2013 to go, so come in and see what we’ve been cooking up at Harvest on Hudson (or visit our sister restaurant Half Moon in Dobbs Ferry)!