Small Bites

A guest blog post by Judy LaBelle, President of Glynwood, a sustainable agriculture non-profit in Cold Spring that works to save farming.

On Earth Day, a conversation about the future of farming in the Hudson Valley was held at Vassar College. Open to students and the public, the four speakers were the winners of Glynwood’s 10th Annual Harvest Awards, which honor farmers, individuals and organizations doing exemplary work to support their regional food system. I was proud to be the moderator for a panel discussion where they talked about their work and achievements.

At right, Glynwood’s Judy LaBelle moderated this panel of Local Food Pioneers: Don Lewis, Wild Hive Farm; Kathleen Harris, NELPSC; Jerry Simonetti, Hudson Valley Fresh; Stephani Van Wagenen, Farm to Table Co-Packers.

After 9 years of honoring innovators and leaders of the sustainable ag movement from across the country, Glynwood decided to celebrate its 10th Anniversary by focusing on work being done in our own backyard. It says a great deal about how far things have come in the Hudson Valley that after considering a rich array of nominees including farmers, advocacy groups, and businesses, the winners named by the Awards Selection Committee were each at least one step up the chain that connects farmers and consumers.

What do I mean by that? I mean that each of them is providing invaluable services and improving the food-related infrastructure that connects farmers with new market opportunities, which makes farming more economically viable. It also says a great deal that only one of this year’s winners was even around when the Harvest Awards began in 2003 – meaning the growth of the local food movement is stronger than ever in our region.

Their impressive work exemplifies the rich agricultural diversity of our region:

• Farm to Table Co-Packers enables small farmers to manufacture value-added products from their fruit and vegetable harvests at a state-of-the-art kitchen and manufacturing facility.
• Hudson Valley Fresh has developed a model for a dairy co-op that provides a sustainable livelihood to their member farmers and high quality milk to regional consumers.
• Northeast Livestock Processing Service Co. has created a networking system that connects livestock farmers to processing facilities and then helps them to sell their meat to retail and institutional markets.
• Wild Hive Farm has reshaped the future of grain farming in the Hudson Valley by reviving heirloom grain varietals and opening a milling facility in the region.

Consider these numbers, which will help suggest the importance and impact of their work.

Collectively, they directly support at least 206 farms: – 5 of these farms are growing 200 acres of grain for human consumption; – 9 of these farms produce high quality milk from 1,200 pastured cows; – 60 of them produce more than 200,000 pounds of vegetables for processing alone; and – 130 of these farms are raising high quality pastured livestock.

These are all farmers who would find it extremely difficult – if not impossible – to reach the growing regional market without the service provided by these Local Food Pioneers. And what makes it even more exciting is the knowledge that behind each of these successful businesses are dozens of other individuals and groups who may not be as far advanced, or who are taking a different approach, but who are every bit as energetic and dedicated to the creation of a strong regional food system in the Hudson Valley.

At left, guests enjoyed local cheeses after the panel discussion.

Read more about Glynwood’s Harvest Award Winners and be inspired!

Judy LaBelle is the President of Glynwood, a sustainable agriculture non-profit in Cold Spring that works to save farming.

To read more about Glynwood’s work, visit www.glynwood.org.

I’ve always loved the beautiful 18th century house that was once John-Michael’s and before that Purdy’s Homestead.  Its history dates back to 1775 when it was built by Joseph Purdy and in 1973 it was added to the National Register of Historic Places.

I’ve been watching the activity that’s been going on over the past few months with curiosity. The trucks, the people, all the equipment. My curiosity was finally sated with the opening of the new Farmer & The Fish,  a casual seafood restaurant with a menu reminiscent of one you’d find along a Cape Cod road.

Needless to say, I was as eager to try out the new restaurant as I was to see what changes had been made.  Stepping inside was almost disorienting as the bar is now at the opposite side of the restaurant and the interior walls have been removed to create a nice open space with the large stone chimney in the center.  Once I let go of how it ‘used to be’ I could see how this new space really suited  the new owners’ vision.  The décor is casual and inviting – and on this Tuesday evening (only a week and a half after opening) it was brimming with activity. Both the bar and restaurant were busy with a lively crowd of people thoroughly enjoying their food and conversation.  It had a very comfortable neighborhood feel about it and in fact, as I walked in I ran into several people I knew who all raved about the food.

A very friendly waitress greeted us and our experience began. The menu features dishes like wild striped bass, lobster rolls, tuna burgers, fish & chips as well as grass-fed beef offerings and a nice raw bar selection.  The preparations are simple with some interesting little twists. For example, my lobster roll was quite light with big chunks of lobster and a very generous amount of it too. I love that it wasn’t heavy on mayonnaise as lobster rolls can sometimes be.  As I was eating it I tasted an herb that I couldn’t quite place, so I isolated a few shards to try to identify it. Sure enough, it was basil (this was confirmed by the waitress).  Basil is not an herb I usually associate with lobster rolls but it worked beautifully. Along with the diced cucumber, the light lobster roll had the primary focus on lobster – just as it should.

For a starter we had the lobster cocktail (notice a theme here) served over ice with a seaweed salad garnish. The lobster was sweet, fresh and perfectly cooked although I admit, here the creativity threw me a bit.  The seaweed salad on top didn’t quite work for me with the lobster and cocktail sauce.  Perhaps next time when I’m expecting it the flavors might be more appealing.  However, once I removed the seaweed from the delicious, fresh lobster, I was very happy indeed.

My friend Dorene  had the fish & chips, which had a nice, crispy tempura-like batter with four large pieces of fish.  Both the lobster roll and fish & chips were served with lots of fries.

Unfortunately, we had to skip dessert because at the time, only one dessert was available which was a chocolate ice-cream over a chocolate brownie with chocolate sauce.  Even for a chocolate lover like me, it was one chocolate too many.  I’m eager to see what the dessert menu will hold moving forward.

Edward Taylor, the owner, is no stranger to seafood and it shows. He owns a fish wholesale business, Down East Seafood in the Bronx and another casual seafood restaurant in Greenwich Village in the city simply named, Fish.  I had a nice conversation with the chef’s wife, Suzy who told me about the great plans underway for the restaurant, which include farming on the property, a farmers market and ice cream!  The farm will supply the restaurant and market – you don’t get much closer to farm-to-table dining than that.  The vision for the restaurant is a family-friendly, community-oriented space where people can meet and enjoy reasonably priced, high quality seafood. Personally, I think they are well on their way to just that.

Post Script – I think I’m officially a regular. I went again tonight (Friday) with my husband this time; I knew he’d love it.  Again, the restaurant was in full swing and by the time we left at around 8:00 there was a long line of people waiting to get in.  I stayed with the lobster roll which I thoroughly enjoyed and my husband had the Loch Duart salmon – an award winning, sustainable salmon raised in an environmentally conscious way that boasts exceptional taste.  My husband was in full agreement saying that it was absolutely superior in flavor. He really appreciated the simply yet very flavorful grilled preparation with a shallot-tarragon tapenade served over quinoa and greens.

Tonight we gave in to dessert minus one bit of chocolate, we had the brownie with vanilla ice cream and chocolate sauce – yum.

Oh yes, we’ll be back again, and again… To be sure.  -Margaret Rizzuto for Small Bites.

The Farmer & The Fish

(914) 617-8380
100 Titicus rd
North Salem, NY 10560

http://farmerandthefish.com/

For fans of gracious, farm to table dining, there’s a new kid in town. And, like Beyoncé, Angelina and Hillary, there’s only one name you need to know. Hudson, in the historic Haymount House in Briarcliff Manor, takes it namesake seriously. There are stunning views of the Hudson River, for one, where if you book your table at the right time, you can watch the sunset. But what really shines – and what the restaurant is all about – is the ever changing menu featuring food direct from the Hudson Valley.

Lamb loin, left, and apple tart.

Hi. I’m Jeanne Muchnick, a freelance writer and frequent contributor to the Journal News.

Before we start with the food – which thanks to Executive Chef Scott Riesenberger, whose career includes work with top Manhattan chefs David Bouley (Bouley), Rocco Dispirito (Union Pacific) and Alain Ducasse (The Essex House) – is impressive and thoughtful, we need to set the scene with the ambiance.

How’s that for a front entrance?

I’ve lived in Westchester 15 years and never knew this property existed. The custom-built Southern colonial-style home, which dates to 1910, was owned by William Fuller, a leading financier of the early twentieth century. He modeled it after his childhood estate in North Carolina and named it for his beloved hometown of Haymount. And here’s another Who knew? The house, which sits on four hilltop acres in what’s now a residential neighborhood, was featured in various scenes as the Civil War era plantation, Tara, in “Gone with the Wind.”

The estate at one point even housed world-famous thoroughbreds and four elephants but that’s something you can look up on your own (or ask the staff about when you go: Everyone is happy to share what they know about the home’s history.) For a long time it housed the French restaurant Maison Lafitte.

But back to the ambiance. Upon entering you’ll see a large ballroom straight ahead with views of the Hudson. The maître d’ stand is on the left between two sweeping grand staircases.

You enter Hudson through the bar where you can lounge pre-dinner or enjoy a cocktail and soak up the regal atmosphere. Marble fireplaces abound in this place and there’s one here where you can sit in plush Laura Ashley-like chairs or schmooze in the purple wrap around sofa that takes up the corner space.

You then enter the front dining room where there’s another huge, antique marble fireplace filled with flickering candles. What you notice first, aside from the sheer gorgeousness of it all, is the long wood communal table (soon to have stools around it) where the chef (pictured here) offers diners a glimpse of what’s on the menu via a basket filled with the bounty of the night.

A second dining room holds court along the back wall and though the menu offerings are the same, there’s a more formal atmosphere here with white table cloths and a more subdued setting. It’s from here you can best see the river.

I chose to sit in the front room with its rich banquettes and tranquil lighting.

Chef Riesenberger starts every meal with a small amuse bouche. We had chilled pea soup with crab salad, slice melon, caviar and almond oil and a touch of vanilla.

Next was the beet salad. To be honest, I’m not a huge fan of beets but these were so fresh—they come from Satur Farms, a sustainable farm on the North Fork of Long Island – and were paired with a light combination of cocoa, plum and goat cheese, that I ate the whole thing.

This was among my top contenders. Spring risotto with a poached organic hen egg and pancetta vinaigrette. Risotto is usually heavy but this one, thanks to the yolk of the egg and the deft hand of Chef Riesenberger, was creamy and light, like eating a soup.

Hi, Maria Reina here reporting to you on my last guest blog post for HVRW 2012. I was thrilled to get the email from Liz Johnson a few weeks ago confirming my restaurant requests this year. We’ve been wanting to try Peter Kelly’s “buzzed about” restaurant X20 for such a long time, and what better time than now?

Larry took the train directly from the city and driving there we met at the station. A very short ride or walk gets you to your destination. Looking at the building from the outside it’s quite dramatic. There is even a small dock for the ferry to bring you there.

We walked in and up the steps to the hostess station, then up another set of steps surrounded by glass to a beautiful white dining room. Joining us that evening were our friends Scott Faubel (a LoHud Editor) his wife Terry, and Peter Green. By the time we got situated at the table it was nightfall and the sun had completely set. Sadly we could not see the Hudson River from their big picture windows.

I had the risotto, another dish I always get if I see it on the menu. Perfectly cooked rice was creamy al dente, my favorite.  There are typically three types of rice that are used for making risotto: arborio, vialone nano and carnaroli. In my opinion, carnaroli is the best to achieve the texture you want in this dish. Chef Peter’s balance of saltiness from the cheese and the sweetness of the cabernet reduction was perfection.

For the main course we all tried different dishes, but the real standouts for all of us were the meat dishes. Peter had the Braised Short Ribs with Polenta.  The short ribs were tender and full of flavor, and set over the creamiest polenta.  I especially like the little taste I got of the cauliflower. It was fried, a very different way to cook it, which rendered the florets nutty and crispy.

Scott got the Braised Veal Breast with a fresh Pasta tossed with Basil Pesto. He managed to share a tiny bite initially, but when I asked for another I was too late! Obviously he loved it!

Desserts were also wonderful. We tried several but two really stood out for me. First the Red Velvet Cake was so yummy. I am not really a cake person, but do have a weakness for red velvet. It was rich and dense and the mascarpone frosting was just the ticket to balance out the flavor.

The second favorite at the table was his version of a molten chocolate cake. Super chocolatey with pistachios, so tasty.

To top it all off Chef Peter had just walked out of the kitchen as we came down the steps. It was very exciting to meet him in person – of course so exciting I simply forgot to get a picture with him! Oh well, the next time for sure!

Buon Appetito!

Susan Dorien here, sharing my dining experience at Birdsall House in Peekskill.

Formerly a local tavern named Connollys, Birdsall House has been transformed into a destination restaurant with a lively bar scene and quaint dining room. The owners recently purchased the neighboring lot and put in a beer garden with tables and umbrellas. If you’re looking for a quiet wine bar this is not the restaurant for you. We arrived at 7pm and the bar was filled to capacity. Noise level was loud but respectful and fun; very good play list was heard throughout dinner.

I only drink wine, never beer, so blogging for a beer house had its problems.  However, my dinner partners were thrilled with the variety of beers from every corner of the world. Birdsall offered samplers or pints and 8 taps change regularly. There was an acceptable wine list to choose from so I was satisfied too.

Our waiter was friendly and knowledgeable. Drink orders were taken within minutes and we were off and running. We began with a plate filled with crispy and tender fried calamari topped with a hard boiled egg and crunchy fried leeks; absolutely delicious! Somehow the egg worked. Next up was a blue corn nacho plate slathered with sweet juicy pulled pork topped with Wisconsin cheddar and a big slice of roasted jalapeño. I can’t say it was the most attractive plate of food but eye appeal went out the window as we dipped in to the dish. So tasty! The macaroni and cheese topped with big slices of smoked bacon was one of the best I’ve had in a very long time. So creamy and moist over a bed of tender greens. Go today and order this dish.  A salad of poached pears, quinoa, and candied almonds was just okay. It was a pretty plate but needed salt to wake it up; not our favorite.

On to dinner. I had eaten at Birdsall before so knew the blackened shrimp was very spicy. I asked for  ’unblackened’ shrimp which the chef was happy to accommodate. My dinner was superb; five extra large shrimps over perfectly cooked grits with a creamy chorizo gravy and tender collard greens with onion and bacon. Other dishes at the table were a grilled reuben with crispy fries, and sweet and tangy cole slaw piled high on top. We also ordered a marinated tofu sandwich on a crunchy multi grain roll with fresh mixed greens. Very flavorful.

There wasn’t a big dessert menu which was fine because food portions are huge. We ordered a slice of devil’s food cake with rocky road ice cream. The cake was moist but not the best I’ve ever eaten. The ice cream was just okay, too. It could be that we were too full to appreciate any sweets after our dinners.

I highly recommend Birdsall House. These southern boys know how to throw down delicious, wholesome food at a price that fits everyone’s wallet. Give it a try and you won’t be disappointed.

This is Araceli Pina, guest blogger for Hudson Valley Restaurant Week. My last dinner for HVRW was at Bistro Z located inside the Double Tree by Hilton hotel in Tarrytown.

I went in for dinner with a friend, and to our surprise,we were the only guests in the dining room at 8:30pm. I asked the manager if we were their last table and she advised that most of their diners had come and gone already. I’ll admit that I was concerned that the waitress would rush us out so that she could go home. Luckily, that was not the case. Our waitress did not make us feel rushed at all. She passed us the wine list, dinner menu and their HVRW menu kindly and calmly and served us with the same attention as if we had been her first table.

To start, their appetizers were French Onion Soup, Crispy Shrimp or a Blood Orange Salad. I decided to try the French Onion Soup with Gruyere Cheese, it seemed the perfect choice for a chilly evening. The soup bowl was covered with melted gruyere cheese, the onions were caramelized and sweet. It has been years since I last had French onion soup, having Bistro’s soup that night made me realize I should order it more often.

My friend ordered the Blood Orange Salad with Greeens, Goat Cheese and Cilantro Dressing. This is a nicely balanced salad, the cilantro dressing brightened the flavors of greens. The goat cheese was breaded and sautéed until golden brown, the softned goat cheese melted in my mouth and I loved the contrast of the browned coating and the tangy flavor inside.

For the entrées there was a choice of  Whiskey Glazed Pan Roasted Chicken with Mashed Potatoes and Glazed Baby Carrots or Pumpkin and Sage Ravioli with Maytag Blue Cheese Sauce and Candied Pecans or Pork Tenderloin with Beurre Blanc, or Pan Seared Scallops with Sautéed Greens, Bacon,  Roasted Fingerling Potatoes and a Balsamic Glaze.

My friend ordered the Whiskey Glazed Pan Roasted Chicken, the chicken’s skin was crispy and flavorful, the chicken was cooked thoroughly and was moist. The dish was served with a side of glazed baby carrots and mashed potatoes.

I ordered the Pan Seared Scallops, they were slightly overcooked and became a little tough as a result. However, the balsamic glaze helped add flavor back to the scallops. The greens were not cooked all the way, this was done intentionally as a way to add texture to the dish, the greens were sautéed with crisp salty bacon.

The dessert options included Pear Bread Pudding with Strawberry and Blueberry Sauce, Chocolate Espresso Custard Cream and Mini Ginger Doughnuts. We opted to order the pear bread pudding and chocolate espresso custard cream. Both desserts were delicious! The bread pudding had just the right amount of sweetness and the strawberry sauce made a great pairing with it. The chocolate espresso cream was my favorite though. The custard cream had a crystalized top that we cracked into to reach the smooth and rich custard. It is not too rich, yet it is a perfect alternative to dense chocolate cakes.

Bistro Z is offering a selection of specials on seleted cocktails, wines and beer to celebrate the hotel’s 50th Anniversary. To find out more on these specials visit www.BistroZ.com. Bistro Z is open for breakfast buffet, lunch and dinner daily. The manager at Bistro Z advised they will be extending their HVRW for another week or so. Bistro Z can be reached directly at 914-524-6410.

Sharon Pickett here again, this time reporting from The Peekskill Brewery. My companion and I decided to visit for midweek lunch and take advantage of Hudson Valley Restaurant Week offerings.

The restaurant is housed in a nondescript L shaped building near the Peekskill waterfront. The main portion offers tables for groups and families while the other features a large bar, high-top tables, several wide screen televisions and a dart board.  The same menu is available in both areas. Connecting the two dining areas is the glassed-in brewing area where visitors can watch as brew master Jeff O’Neil, formerly of Ithaca Beer Company, works his magic. O’Neil usually offers nine different brews on a rotating basis.

The menu offers some of the usual – burgers, hot dogs and fish and chips; as well as the more unusual – Scotch eggs, oysters on the half shell and Cubano sandwiches.

We opted for the Restaurant Week menu. Offered as an option was a pairing of three house beers to accompany each course selection (yes, even a dessert beer was offered). I chose the smoked trout chowder for starters while my companion chose the charcuterie sampler. Our entrée choices consisted of homemade curried lamb sausage (for me) and the ricotta and Swiss chard gnudi for my companion. I
selected the berries and goat cheese mousse while my partner opted for the sticky toffee pudding. It being lunch we passed on the beer pairings – maybe next time.

The chowder arrived with a wedge of toast spread with a tangy horseradish cream – the perfect foil for the rich chowder. My only complaint was the over abundance of potatoes. The charcuterie tasting was a nice mix of flavors and textures.

The lamb sausage had the merest whiff of the promised curry, but was tasty and nicely complimented by the lemony lentil salad. The gnudi was surprisingly light and flavorful, nicely complimented by the sage butter

The berries were fresh and luscious and the accompanying shortbread biscuit played well with the tart goat cheese mousse. Toffee pudding was served warm and was a tasty end to the meal.

Besides making their own sausage and cured meats, The Peekskill Brewery sources local ingredients such as greens, chickens and goat cheese.  The menu changes seasonally, reflecting what is fresh and at its peak.

Our waitress explained that, in order to increase brewing capacity and improve dining space, the establishment will be moving across the street to a larger facility in the summer. The Peekskill Brewery is accessible by Metro North Hudson Line, Peekskill station.

This is a bonus review by Donna Monaco Olsen and Bradley Olsen. Aurora is one of a group of restaurants owned by Z Hospitality Group.

We felt we just had to tell you about the pleasant lunch we had at Aurora last week. We felt it was important to report on this restaurant as they offer daily a 2-course special for $14 which includes many choices for both appetizers and entrees. What a find, as it is beautifully decorated with a sleek but warm and inviting Tuscan colored flare.  Although a bit noisy in the open spaces, they have incorporated ceiling moldings that are concave and absorb (or try to keep up with) the sound of the happy patrons.

We were happy to have with us Donna’s parents, cousin and Auntie Mae. Last year they also joined us and wished again to participate to help us review.  We were pleasantly surprised by the many choices and some of us opted only to partake in the two courses (having eaten dessert way too many times in two weeks).

There were many appetizers to choose from. Here are the two different soup choices including a springtime asparagus and escarole and bean both with a nice flavor and made dairy free (pictured after Parmesan added).

We were prepared these past two weeks to taste each incarnation of beet and goat cheese salad as we had last year but to our surprise it was not offered on many HVRW menus. This however may just be one of the best adaptations of this famous duo we have tried thus far. The goat cheese resembled a blintz (for those of you who know what that is). It was soft and warm on the inside and flaky and crisp on the outside (possibly fried phyllo dough?). The menu described it as a “fritter” but is was so much better than a fritter… The small cubes of purple beets are hiding under the arugula leaves.

Bradley who is not normally a beef eater has tested many a hanger steak in the past two weeks, now ordering it rare for maximum flavor. This was a lovely plate with a refreshing salsa verde. The pomme frittes could have been crisper but all in all a nice lunch choice of the sixteen offered.  The grilled or pan-fried (our diners tried both versions) chicken Milanese with mozzarella balls (the tiniest we have ever seen), arugula and tomatoes was a favorite. It was so light that it appeared almost refreshing. The chicken “scarpariello” with sausage bits over linguine was ordered with the hot cherry peppers on the side. Although it was not served on the bone in the traditional way, it was still the most flavorful tried thus far. Each diner liked what they chose and all were satiated by meals end.

Desserts were not the star here but only half of us ordered one. Dad got a kick out of the tilted plate his sweet mango sorbet arrived in. The sticky toffee pudding was a bit dry but with good flavor. The chocolate lava type cake arrived delayed and was a bit underdone (even for lava cake) and was floury on the outside giving it an unappetizing appearance even for the chocolate lovers at the table. We were not as much a fan of the sweets as we were the meal.

The service was okay and the manager was interactive with the patrons. We lingered as long as our metered parking would permit as this is how it is with most of the town of Rye. They are located in downtown area, on the bustling main street. Take a walk to see all the pretty shop windows along the avenue.

Enjoy a price fixe lunch even after HVRW has faded away.

Until we meet again next year! Happy Spring!

In all, the duo of  Donna Monaco Olsen and Bradley Olsen have experienced close to 10 restaurants during these past two weeks while dining with family and friends, and Mima Vinoteca in Irvington was one of the favorites.

This time was with Bradley’s 80-plus mom, Patty, who resides in one of the “River Towns”. Here was our account of our mid-week HVRW dinner at this local spot.

Across the street from where Donna decorates cakes and cupcakes a few days a week at The Cupcake Kitchen & Luncheonette in Irvington-on-Hudson is this restaurant we have been meaning to try for several years…

And we are so glad we did. It was terrific! We set out for dinner after an 11-hour shift, which included a decorating class for Westchester Community College. (Donna is the Co-coordinator for the Taste of Westchester Continuing Ed program. Check it out at www.sunywcc.edu/continuing_ed/courses/taste.htm.)

Mima’s is a quaint little spot. (It used to be The Red Hat before that moved to the river). The interior is rustic with an old general store or french bistro kind of feel to it. The old-fashioned beehive patterned tile floors and tin ceiling, which are prominent in the dimly lit space, are both comforting and warm. We sat in the front room, but there is another room further back that was quieter but without the same romantic decor. They also have a table that seats 10-12 in a hide-away across from the bar. The joint was buzzing, although some tables were not, full but it was a nice feel. The service was very attentive and explained the offerings of HVRW and the regular menu. They were patient and kept the water flowing. The bread is served with a nice olive oil carafe and salt.

We enjoyed the light-tasting eggplant rollatini with ricotta, mozzarella, san marzano pomodoro and basil oil. The tomato sauce was full of flavor and the pesto drizzle was just enough basil to make it a lovely springtime dish. The chestnut polenta with crispy pancetta, balsamico, and ricotta salata was quite interesting and served in a cast iron skillet. (Sorry. It was dark in there for photos).  It was good but second to the eggplant dish by far.

Out to test this dish again in a different restaurant, the gemelli with a farm fresh egg, black pepper, onion, and smoked bacon (usually known as cabonara but not billed as such) was a great adaptation of this type of comforting offering. Although usually a heartier dish, this version was very light in texture and not laden with heavy cream (as the true recipe does not contain any cream and is thickened by the incorporation of the egg yolk into the warm pasta). The organic chicken scarpariello served with shitake, pear tomato, baby carrots, and fingerling potatoes was an earthy offering and a very rustic version of this common dish. It was a half chicken in pieces with a lovely brown sauce that enhanced the skillet cooked chicken. Usually this dish is made with sausage and vinegar peppers. This was a more country or peasant type version. Our only critique would be that the potatoes should have been crisped and added at the end. The portion was grand as were the flavors even when the leftovers were reheated at home and enjoyed again.     We decided to try one of each of the dessert offerings. Over the past two weeks we have had many versions of Tiramisu and bread pudding as they are easy to make in large quantities and then cut in squares. Both of these were served individually plated and not cut from a mass. The Tiramisu was somewhat deconstructed with coffee liqueur-soaked lady fingers and marscapone creme strewn on top. Maybe not as pretty as it was delicious. The banana walnut bread pudding was a bit drier than we like to see in a bread pudding, although it was served with vanilla ice cream and caramel. The true winner of the group was the torta di cioccolate with an espresso chocolate ganache topping. Rich, dense and dreamy with a delicious cappuccino.

All the items on the special HVRW menu were present on the regular menu. This was good to see, as we would like to repeat many of our selections soon.

This just might be the  “go to place” that we have been searching for. Thanks Mima!

Since we live in Port Chester, NY – and we all know there are a lot of good restaurants in and around Port Chester—it can be difficult to move beyond our 5 mile restaurant bubble. For me these days even getting in to NYC can be quite a production. So for Restaurant Week I made it a point to find spots that were either on the other side of the county, or beyond. In the case of this post – it’s Maria Reina, once again reporting over the river in Nyack.

Larry and I found this little gem through our friends, Lisa Spielman and Bob Quagliata. They live over in that neck of the woods and are frequent visitors to Velo, on North Broadway, in Nyack. When they heard I was guest blogging again this year they suggested we try it out. Returning to help with my posting duties is Dr. Schlotman!

The atmosphere at Velo is charming and lively at the same time. We were warmly welcomed on arrival and taken right to a very cool semi-circular banquette.  From my vantage point I had a great view of the restaurant. It seems big when it’s full of people, but it really is small, maybe 50 -60 seats.

We had a lot to choose from on the menu, which was great. As with some other restaurants we noticed that many items on the HVRW offering were on the regular menu as well. We started off with a couple of fun cocktails while we perused the menu. Lisa and I enjoyed a refreshing St. Germaine and Prosecco drink while Jeff and Larry opted for Dirty Martinis – olives stuffed with gorgonzola.

With all of the courses we each chose different dishes and shared a taste of them all around. For the appetizers we pretty much agreed that their sformato was extraordinary. However, before I go on, the group thought it would be helpful to explain the basic differences between a sformato and a soufflé: A sformato can either be sweet or savory, but you tend to find more savory ones on appetizer menus. The base ingredient is a besciamella sauce (milk, butter and flour) that is mixed with egg yolks and some other ingredient. (In the case of our dish, pureed cauliflower.) Then it is cooked in a bain-marie, or water bath. A soufflé can also be sweet or savory, but the eggs are typically separated and whipped; the yolks combined with the ingredient of choice, and then the whites are folded in. After it is baked, it must be eaten right away, before it falls.

Hi,  Maria Reina making my next guest blogging appearance from The Cookery. Larry and I were thrilled to be returning to this little hot spot in Dobby’s Ferry. You might remember that I reported on Chef David’s fabulous offerings last year during HVRW 2011. This year we were happy to be joined by our friends Anne Wennerstrand, Serge Ghio, Mary Pile, and returning gastronome Jeff Schlotman.

We arrived right at 7:00, for our reservation, to a very busy restaurant. I suspected there might have been a little snafu with our table, as we unfortunately had to wait for about 30 minutes to be seated. A very apologetic hostess offered us a drink on the house once we sat down.  The group shared a bottle of Prosecco to start, but I opted for a lovely glass of Lambrusco. If you’ve never had Lambrusco from the Lombardy region you simply must try it. Not many places have this frizzante red wine, so it’s always a treat for me when I see it on the wine list.

Once we got situated our cheery server Gigi took us through the menu and the specials for the day that we could choose from, in addition to the HVRW menu.  Their HVRW menu has a great variety, so we were all able to get a nice cross section from each course. Again, I had the great good fortune of tasting just about everything. (Lucky me!)

Two appetizers really stood out for me. First, Chef David’s famous Polpette; heirloom meatballs with tomato sauce, parmigiano and parsley. I remember asking him on a live chat last year what his inspiration was I remember him saying they were inspired by his Grandmother. These divine, large meatballs are intensely succulent. As each bite melts in your mouth it’s followed by the tangy tomato sauce.

Hi. This is Denise of deeCuisine.com guest blogging my HVRW dining experience at Tarry Lodge in Port Chester. Tarry Lodge, a casual Italian restaurant, opened in Fall 2008 by Mario Batali, Joe Bastianich, Chef Andy Nusser and Nancy Selzer.

On the prix fixe dinner menu are three Antipasti choices, three Secondi choices, and three Dolci choices. All menu items used local produce from the Hudson Valley including apples from Migliorelli Farms in Northern Dutchess County, artisanal cheese from Coach Farm in Pine Plains, and Hudson Valley Foie Gras from Ferndale.

Robin Locker Lacey back with my third helping of a fab foodie experience for Hudson Valley Restaurant Week.  This time at A Tavola in New Paltz.  Being a lover of Italian food, especially authentic Italian food, I had heard such good things about A Tavola, and was very excited about finally getting to dine there.  And it didn’t disappoint.

As we entered, we were greeted warmly and taken upstairs to the dining room on the second floor. The room was arranged with a hodge podge of well-worn wooden tables and chairs, with candles and large baskets of bread scattered about.  Instantly, I was in a tiny trattoria in Italy. The very charming and rustic atmosphere set the mood for what was to come. The dim lighting made it tough for taking good food photos, but wonderful for ambiance.

While enjoying our glasses of Italian wine, mine a red Valpolicella Ripasso and my husband’s, a white Vermentino, we ordered from the HVRW menu.

Our first courses arrived. First, a mountain of mussels arrived in a light tomato and wine broth, with thin slices of garlic. The flavor was fabulous and the mussels were plump and perfectly cooked.  In fact, I remarked they were some of the meatiest mussels I had ever eaten.

Donna Monaco Olsen and Bradley Olsen and four friends dined at this Italian restaurant on a cool night in March. We wanted to love this spot so it could be our go to Italian restaurant as it is convenient to all and warm and inviting.

Located in a great area in West Harrison directly across from the ball field, this restaurant is a free-standing building. It has a very nice type of atmosphere inside, including beautiful decor in warm brown tones with tables and bench seating. You can see into the open kitchen from the bar area, including the wood pizza oven (the pizzas looked crisp and melty coming out). They have a sliding wall so that the restaurant can become larger when needed or for a private room. There were many families with children out on a Tuesday night so happily it seemed to be kid friendly. Many patrons seemed to know each other as regulars to this establishment.

Hi, this is Araceli Pina once again, this time, I am blogging about a lunch experience. This past Friday I went for a late lunch at Rainwater Grill in Hastings on Hudson. I had dinner reservations, but preferred to see the restaurant in a new light since I had already been for dinner at Rainwater before. It was a sunny but cool afternoon past the lunch time rush and to my surprise, there was only one other table there. Then again, it was past 3 pm. My waiter showed me over to my table by the window where the sun rays struck through center of the dining room and warmed up the room. Rainwater does not close between lunch and dinner which is a great bonus as many other local restaurants close in between these hours.

The waiter offered both the regular lunch menu and the HVRW menu, I ordered from the HVRW menu. For my appetizer I ordered the Panko Crusted Eggplant with tomato and mozzarella and drizzled with balsamic glaze. The eggplant was evenly coated with the panko  bread crumbs and sautéed until golden brown and crispy. The balsamic glaze was a nice complement to the raw tomato and smooth mozzarella.  The other selection for appetizers was the Soup du  Jour.

The HVRW menu had thee entrées, a Parmesan Crusted Chicken Breast with mashed potoatoes or Angel Hair Pasta tossed with spinach, tomato and fresh mozzarella and lastly a Bison Burger. I opted for the Bison Burger with hand cut shoefries. The burger was served on a toasted brioche with crisp lettuce and a thick slice of fresh tomato. The burger was cooked as ordered, medium rare. The burger was incredibly juicy and the meat was seasoned just right, I did not feel the need to add ketchup. The shoestring fries were my favorite, I could have eaten a basket of them as my lunch.

The dessert selections were Passion Fruit Mousse and Maple Crème brûlée. The mousse was served in a espresso cup garnished with berries and a chocolate straw, which at first seemed a very small portion. The mousse was thick yet airy and the taste of the passion fruit came through immediately. It proved that big flavor could be presented in a small way. This Passion Fruit Mousse would be the perfect dessert to enjoy once the weather warms up and Rainwater opens its outdoor dining area.

 Rainwater Grill is a casual neighborhood restaurant for a great lunch and/or to enjoy a drink in the bar/lounge and gaze at  the waterfall backdrop behind the bar. Rainwater is on my list of local restaurants to visit on any night of the week. Their lunch and dinner menu truly do have something for everyone to enjoy.

The 411 on Rainwater Grill.

Welcome to Posto 22 Restaurant and Wine Bar, a delightful Italian Restaurant located on Division Street in New Rochelle.

Hi, my name is Susan Pava Nusbaum and I’m fortunate enough to be a guest blogger for this year’s Hudson Valley Restaurant Week. Although I’ve been trained as a professional chef, this is my first experience as a reviewer. So it was with great anticipation and excitement that I arrived at Posto 22 on Friday night, head held high as though I was the next Gael Greene. Upon arrival, the place was abuzz with patrons laughing, conversing, and of course, ‘chowing down.’ I was ready for and expected a proper amount of ‘sucking up’ once the staff learned I was there to critique the restaurant for the Journal News. Boy was I wrong. I was treated like EVERYONE else… with courtesy, attention and care. And that told me this restaurant is truly here to stay.

Although Posto’s physical layout is a bit odd, the owner has created a setting and décor that is friendly, convivial, and cozy. There’s even a back room for larger parties, which in fact was the case when I was there on this evening.

Despite the crowd, our service was excellent, and the food even better! We started with an order of calamari that was delicately breaded and fried. The accompanying red sauce was flavorful and just a touch piquant. Not a morsel was left.

Hi everyone, it’s Michelle (and her boyfriend Mike) again! For my second HVRW 2012 excursion I was excited to try out Caravela in Tarrytown, especially since Mike had been a few years ago and had had a distinctly positive experience.

Flan: delicious dessert, light and creamy.

We had 7pm reservations and were seated promptly by the hostess, though our table was crammed in so tightly between the two larger tables in front of and behind us that the only way for me to fit was with my chair at an angle the whole night (and at 5’2 and 100 lbs I’m definitely petite!)

The dining room was filled to capacity with mostly well-heeled older couples, many of whom seemed to be regulars. The décor—replete with wood paneling and low lighting—was intimate, while also a somewhat disconcerting throwback to the 1970’s.

Upon opening our menus we noticed that they were the regular Caravela menus and not the Restaurant Week prix fixe specials, and were told that those menus had to be specifically requested—something to make note of, given how pricey Caravela is normally!

A quick note: I know that when one is reviewing a restaurant, food should be what is primarily taken into account. Unfortunately, our experience at Caravela was so colored by the poor service we received that it was impossible not to take that into consideration.

That being said, here’s what we had to eat:

The Starters:

The bread, while warm, was rather dry, and by the end of the meal had gone completely stale.  The complimentary charcuterie was quite tasty however—mild and smoky without much spice, and the black olives were served in a drizzle of olive oil that left them very juicy and with a nice tangy finish that complimented the wine well. A glass of house white, though it had a dry aroma, was surprisingly smooth and mellow. The house red was somewhat opaque with a light fruity finish. While disappointed at first, we found that it paired well with a few of the dishes we tried.

The expression “save the best for last” is definitely indicative of my experience at La Panetiere in Rye. This is guest blogger Michele Curran and this is my final review for restaurant week. I visited so many different restaurants and this one was probably my favorite. La Panetiere was opened in 1986 but the building dates back to the 1800’s. It was once the home of a ship builder and the home has been transformed in the likeness of Provence. The ambiance and decor is very warm and welcoming, the bread cabinet (Panetiere) greets you as if you were at home.

My next favorite item was the butter! There was this tiny jar on our table and the waiter came over and flipped the top up to reveal, butter!

The menu offered and array of choices and I chose the Maya Shrimp Alhinho, grilled prawns, israeli couscous with mint and red curry as my appetizer. The combination of the flavors, the couscous, mint, and the curry with the shrimp was perfection.

My mother chose the Aromatic Seasonal Salad with breakfast radish, pickled carrots, cippolini onions, cranberries, endive spears, and chestnuts. A delightfully fresh salad, excellent first course.

Not only was the staff pleasant, but the guests in the dining room seemed to be having a wonderful time. The table behind me noticed my picture taking and asked if I was blogging, and we engaged in a nice conversation about our dining experience.

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Let me start by saying the service was impeccable.  From the moment we entered to the moment we left we were greeted with smiles and a warmhearted attitude.  My wife, Jennifer, lit up when the host placed the napkin on her lap.  We came for an early dinner so the restaurant was not too crowded and had a quiet atmosphere.

We were given our HVRW menus and deliberately picked one item each from the starters and each an entree. Then our waiter, George, introduced himself.  Like a long lost relative – he was genuine and attentive to details throughout the meal. He encouraged us to try the HVRW menu because, like a family member, he expressed that it was a deal that couldn’t be passed up. We took his advice and he did not disappoint – for the menu included a tasting of ALL the starters.

When the starters arrived we were amazed at how much food it was. It included Pernil, Pork wrapped in Yucca, Empanadas, Crunchy Chicken, Plantains, each topped with a different meat, Fried Calamari and a spicy mayonnaise dipping sauce. Though all of the items on platter were fried, each had its own flavor profile. Additionally nothing tasted fried or was over-saturated with oil.

Ahhh… What a great way to begin spring break, a nice dinner out at one of my favorite restaurants, Cafe of Love in Mount Kisco. Heading close to the end of HVRW 2012, we are Hannah and Eric Byrne blogging yet again. Located on East Main Street in Mount Kisco, Cafe of Love has a warm and inviting atmosphere. Although it was completely full, it didn’t feel cluttered at all. It was beautifully decorated, and all of the wait staff was very nice. Owner Leslie Lampert greeted us along with everybody else is the restaurant.

We began our meal with selections from the restaurant week menu. The Cafe Salad was an artistically presented collection of baby greens served in an impromptu bowl crafted from thinly sliced cucumber. Lightly dressed with a white balsamic vinaigrette, the nestled in greens were bursting with the freshness of spring. The Gluten-Free Spaghetti on the other hand, was also a great way to start off the meal. The light arugula-pesto complimented the thin pasta in so many ways.  There was a really good balance of the cheese and herbs, but everything stayed perfectly light, and it was great for an appetizer.

For the next course, the Pan Seared Scallops with Edamame Mousseline was so flavorful and complimented each other so well. The warm scallops combined with the cool mousseline made a very good mix and tasted absolutely fantastic together. The thin-sliced, Flat Iron Steak was perfectly prepared and served with a side of Wasabi Whipped Potatoes and a spinach with mushroom salad. A well-sized portion, the steak was cooked as requested as the potatoes offered a bit of kick and a nice balance to the tender meat.

To close the meal, we had nice choices from the dessert menu. A Lemon Meringue Pie described as interrupted, was an interesting take on a classic dish. Deconstructed and served in a bowl with a spoon, the sweet and lemony filling rested on a crumble of graham crackers topped with a dollop of light, fluffy whipped cream. Sweet and tart at the same time, it was a perfect end to the meal. The Chocolate Mousse Parfait topped with Chantilly Cream and chocolate shavings, couldn’t be described as anything less than perfect. Layered with the chocolate mousse on the bottom, this rich treat brought a smile to my face!

By Simon Feldman

Heres another little gem hiding on the east side of White Plains. Emma’s Ale House is a friendly Pub and Restaurant with a large selection of Beers on Tap, and excellent food. 

These Crispy Chicken Lolippos were easy to grasp and dip with out getting your fingers all messy. They had a good kick  to them, but not so hot as to need to call the fire department.

I ordered the Sesame Crusted Salmon, Scallion Rice, Vegetable, Citrus Ginger Sauce. The fish was cook perfectly IMO, firm yet still very moist and the rice with the Citrus Ginger Sauce was a delight.

The Krispy Kreme Donut Bread pudding was amazing, its everything I could hope for in a sweet warm gooey dessert, top with vanilla ice-cream and caramel whats not to like.

So, if you get a chance stop by Emma’s, I think your going really like it.

You can find Emma’s at 68 Gedney Way White Plains NY 10605  Tel.914-683-3662

The 411 on Emma’s Ale House.

Hi, this is Annie Scully, although this is my first time as a guest blogger, this is my third year enjoying HVRW.  And once again I had a very memorable and delicious night out with a great group of friends at Antoine McGuire’s Oyster & Ale House in Haverstraw, NY.

First off, if you are like how I use to be and only went to Haverstraw because of the DMV—then you are missing out on one of Rockland County’s most amazing food scenes.

And if you have ever been to Europe, then you’ll be delighted to feel transported to your favorite gastropub as soon are you walk into Antoine McGuire’s.   Stepping into this intimate establishment you see a magnificent bar made of marble and wood, with exposed brick walls, high tables and leather club chairs near a stone fireplace.

The dining room is adjacent and though small, if you are a crowd (like us) or a couple—it is very comfortable. Tin ceiling, white tablecloths and votive candles add to the rooms intimate pub feel.   The walls in the dining area are adorned with an eclectic assortment of original artwork, adding visual fun to the dining experience.

The wait staff at Antoine McGuire’s is friendly and attentive.  Without hesitation they re-arranged our table to make it easier for us to enjoy each other’s company and even better share plates!

We started off with drinks and Antoine McGuire’s offers unique cocktails and beers, which pleased everyone.  I had the White Sage Sangria, which was delicious and not too sweet.   Of note where the beer connoisseurs in my group who raved about the ales and drafts on tap.

Now on to what brought us to Antoine McGuire’s in the first place—the food.  The beauty of HVRW is that you can order an appetizer, entrée and dessert for one incredible price.

To start, I along with the majority of my fellow diners went with Oysters Antoine of course…having oysters in the name is always a popular draw.  Three oysters were baked with leeks, smoked bacon, breadcrumbs and a white wine cream sauce.  The combination of flavors with the oysters made us all wanting for more.

The other two appetizers were Roast Tomato Pissaladiere (a flat bread) with Saffron Aioli Baby Field Greens and the Cauliflower Puree with Garlic Crouton & White Truffle Oil.  I did try the latter and it was exquisite…very smooth, rich tasting soup.

Next up were our entrees.   I went with the Pan Roast Salmon with Chive Beurre Blanc.   A generous piece of nicely colored salmon came on a bed of spinach and a very creamy risotto made with cheese and white wine.   It was excellent and this is where the chef’s  classic French training shined.  I couldn’t help but finish my plate… and I wasn’t alone.

Here are photos of the Pork Tenderloin Medallions with Port Wine Reduction & Caramelized Shallots and the Fresh Tagliatelle Pasta with Boeuf Bourguignon Ragout.   I was lucky to try both and they did taste as good as they look.

Last Tuesday, my wonderful bride-to-be and myself had dinner at 42 in White Plains.  Hi. I’m guest blogger Paul Zagaroli. Most people cannot believe that I had not been there yet-especially since I live within walking distance.  Needless to say I was excited, as I was when I found out 42 would be participating in Restaurant Week.  The evening started in the grand lobby of the Ritz Carlton, as we took the ear-popping elevator ride up to the top.  We were there early, anxious to catch the view before the sun went down-and as it was setting over the Long Island Sound.  Of course the view was magnificent.  I have not seen anything so spectacular since I was fortunate to dine at Windows On The World at the World Trade Center over ten years ago.

After taking in the surroundings, we started at the bar.  Many people do not know that 42 offers a daily happy hour during the week that lasts until 8p.m.  Specials such as $1 oysters and $5 glasses of wine are available which I believe to be quite reasonable.  The bar was dimly-lit and wrapped in glass windows.  A relaxing yet elegant atmosphere which allowed us to prepare for the main event.  We were greeted by the server, who was very professional, with warm bread and the Restaurant Week menus.

Everything looked delicious however I had no trouble deciding what to order.  As an appetizer, I ordered pork fried rice with braised pork belly and a poached egg.  This was a far cry from the last time I had fried rice out of a styrofoam container!  The dish arrived with the egg perched atop the portion of rice.  My server suggested I stir the egg into the rice, as the yolk would flavor the rice.  Of course I took her advice, and I loved how the yold added a thick, moist consistency to the already sticky rice.  The bits of pork were crispy and added a crunch nutty component that tasted delicious and complemented the soft rice nicely.

For my dinner I had the skirt steak over creamy polenta with asparagus.

The skirt steak arrives on top of the polenta with the asparagus on the side.  The polenta was creamy and pudding-like, not the dry cornbread type.  The steak was cooked perfectly, not overdone and dry but was still slighly pink yet certainly not raw.  There was no salt and pepper on the table but I did not need any since the flavor of the meat stood out on its own.  The asparagus was simple and fresh.  I was able to use the polenta as a sauce to liven up my veggies a bit.

Dessert was a real treat being I do not always order dessert after a dinner out.  The chef served a chocolate mousse, infused with marshmallow with an extra layer of marshmallow on top.  The marshmallow cut the intense flavor of the chocolate, but certainly did not take away from the sweetness.  Our server explained to us the dish had been prepared using liquid nitrogen to chill the mousse.  It arrived looking like a cake and started to melt and soften immediately.  The liquid nitrogen was different and I was thrilled that I was able to enjoy a rather rare technique used by the chef.  I was pleasantly surprised by the food, and will certainly be returning to 42.  If you can still get a reservation I would certainly recommend-otherwise make sure you target 42 early next year on your places to visit list for restaurant week.  Enjoy the photos!

The 411 on 42.

Hi. I’m guest blogger Roseann Healy for Hudson Valley Restaurant Week 2012.  I dined at Il Fresco in Orangeburg with my Restaurant Week cohort and friend Chris.

What better way to spend a late Sunday afternoon than enjoying a relaxing meal at Il Fresco Restaurant in Orangeburg.  This restored 1728 farmhouse has been transformed into an elegant and cozy restaurant with candlelit dining areas, and Tuscan-style décor throughout. 

Chris and I were seated in the beautiful Savory Room.  At the waiter’s suggestion, we started the evening off with their signature cocktail, the delicious Bellinitini, made with peach vodka and champagne.  If you are in the mood for wine, they have an extensive wine menu.

For our first course, we had their Insalata Di Raffaela, a salad cleverly served in a crisp Parmesan cheese basket surrounded by endive slices.  Inside the shell was warm breaded goat cheese, olives, candied walnuts and cherry tomatoes lightly sprinkled with a balsamic dressing.  The highlights of this dish were the rich, creamy goat cheese and the candied walnuts, outstanding.

For her main dish, Chris chose the Rockfish Con Escarole E Fagioli, a wild sea bass fillet, pan seared and served atop a bed of escarole and cannellini beans with a touch of tomato.  The fish was cooked well but needed a little more flavor.  However, the tender cannellini beans sautéed with the escarole made up for it.

Hi everyone, I’m Michelle and I’m excited to be reviewing the Olde Stone Mill in Tuckahoe for Hudson Valley Restaurant Week 2012.

This was actually my second visit to the Olde Stone Mill—I had lunch there with my family after my graduation from Sarah Lawrence two years ago—though my first time really experiencing the food, since I came down with a migraine during my graduation lunch and was unable to eat much of anything, though the waiter generously comp’d my meal and let me take the leftovers home. When I saw that the Olde Stone Mill was on the list of restaurants for HVRW I was glad to have another chance to try their food fresh from the kitchen, instead of reheated in the microwave!

A few notes about Olde Stone Mill before we get to the review: they have outdoor patio seating, which is great for brunch on a sunny morning or dinner on a warm evening. The Olde Stone Mill is just off a main road in Tuckahoe, so noise might be a factor when dining on the patio. However, they are in the process of adding an enclosed conservatory to the restaurant, which will be perfect for those looking for that alfresco dining feel with all the comfort of an indoor dining experience.

Our friendly and attentive waitress seated us promptly when we arrived last Monday night. We were one of two couples seated in the main dining room, which was pleasant and spacious, with the ambiance of an upscale country inn. Cheery landscapes adorned the walls and a functioning grandfather clock and fireplace added character.

Now, to the food!

Olde Stone Mill’s portions were incredibly generous, even by non-restaurant week standards. The prix fixe consists of two appetizers (that were entrée sized portions in themselves!), a main entrée, and your choice of one of two desserts, along with coffee or tea.

My boyfriend Mike and I started with the mixed green salad—delicious greens along with a quarter or two of hiding somewhere near the bottom. The salad was nicely dressed in homemade vinaigrette that livened up the seemingly simple dish without overpowering it.

Each salad came with the choice of either Penne A La Vodka or a Potato Leek soup. Mike opted for the penne, which he said was pretty much what you would expect from staple Italian fare, with the exception being that the pasta was cooked to just moments past a perfect al dente. My soup arrived at just the right temperature—and just the right combination of sweet and savory—which made it nearly impossible to not clean my bowl, even though I knew that my main entrée was yet to arrive!

For our main dishes, Mike had the Porterhouse Pork Chop and I had the Chicken Martini. The chicken was crisp, the sauce light and lemony with a punch of parmigiana. The potato croquette was pillowy and warm, and the mixed vegetables were crisp and nicely absorbed the flavors of the chicken. I found it to be a well-executed twist on a reassuring staple.

Mike had this to say about his pork-chop: “The exterior of the chop is somewhat crispy yet once I bit it the juice exploded in my mouth. The pork was beautifully charred and the meat was dangerously close to being “too pink” which to me means it was attentively cooked to perfection. The closer my knife found its way to the bone the more succulent the pork was, and the slower I ate so I could fully appreciate each bite.”

Robin Locker Lacey here again with my second dining experience for HVRW 2012.  I am no stranger to Brasserie 292 in Poughkeepsie.  In fact, it is one of my favorite new restaurants to hit the area in quite some time.  I’ve had fun working my way through their menu and I could likely recite the lunch, dinner and brunch menus in my sleep. Maybe even the wine list.

That said, when I noticed they created a separate lunch and dinner menu for Hudson Valley Restaurant Week with unique offerings not available on any of the regular menus,  I couldn’t resist the opportunity to pop in for lunch just to try something different.

I stopped in on Tuesday afternoon and the restaurant itself was buzzing with a good lunch crowd and I was immediately welcomed in the same warm and friendly manner I’ve grown accustomed to.

The focus here is on local, as evidenced by a mirrored sign that displays a list of local purveyors that supply ingredients.  Nice touch.

I promptly ordered my three courses from the restaurant week menu, and not long after someone arrived to offer me a choice of bread – a French baguette, or the French county sourdough, which are placed individually using tongs to your plate.  Today, I chose the sourdough, but I’ve had both before and they are equally good.

By Simon Feldman

Lunch is typically a meal that I breeze through during the busy work week.

So, it’s a real treat to make some time with friends during Hudson Valley Restaurant Week, to slow down, and really savior the dining experience.Today my friend Laura and I enjoyed a wonderful lunch at the Harvest on Hudson. Check out this video I did on Harvest:

The level of service at Harvest is excellent, our server Milosh was attentive, warm and friendly. We started with Smoked Salmon Bruschetta with Ricotta Salata, Capers and Chives and a Butternut Lettuce Salad with toasted Marcona Almonds and shaved Asiago.

We both agreed that the salad was outstanding. For our main course we had the slow roasted veal breast with Italian faro and root vegetable confetti and  the Red Snapper with Fennel, plum tomato confit in a mussel saffron sauce.  The Veal was tender and the Snapper was delicate and moist. Both sauces were well balanced, flavorful without being overpowering and both begged to be soaked up by some warm Tuscan bread.

For dessert we shared an Almond Cake with fresh berries and a truly amazing creamy Panna Cotta finished with a Crown Maple Syrup and Basil sauce. I really hope they keep this as part of the regular menu.

Well, it off to the races once again.  I thank you for letting me share these little dining experiences with you, I hope your Hudson Valley Restaurant Week was a delicious one too. You can find out more about the Harvest on Hudson at www.harvest2000.com or give them a call at 914-478-2800.

The 411 on Harvest on Hudson.

David and Brandee Dallow, your WestchesterFoodies, here to tell you about Meritage Restaurant in Scarsdale.

It hadn’t occurred to me that this was the second year in a row that I’d be reviewing an Italian restaurant for HVRW until the evening of our dinner. Smarter people than I will grab a reservation at a steakhouse, a place where they charge $18 for creamed spinach without apologizing, but not us. Meritage did, however, have a major upside: I could probably throw a tennis ball from my house and hit the place, a convenience I appreciated given that our reservations were for a Monday night! Tucked into an upscale strip mall, its proximity is probably why I’d never been. It was always too easy to say I’d get there some other time.

Lest the phrase “strip mall” add any sort of stigma, let me assure you that once you enter the location becomes moot. A small bar area quickly yields way to a candlelit dining room. The tastefully appointed room maintained the perfect level of brightness, dim enough for intimacy, but not so dark as to be squinting at your menu. Wainscoted walls led up to small ledges created by elegant moldings which held the aforementioned candles, their flickering lights casting lovely shadows across the table. Seriously, whose appearance doesn’t benefit from candlelight? The lovely artwork adorning the walls was no afterthought, but rather seemed to have been chosen by someone with a real eye for art.

Upon being seated we were given Restaurant Week menus as well as the regular restaurant menu. I was a bit surprised at the brevity of the Restaurant Week menu. This is only my second year participating, so perhaps my expectations were unrealistic, but there seemed an aggressive lack of options. There were four appetizers as well as a soup, five entrees and two desserts. I found this particularly surprising as this was an Italian restaurant and my understanding has always been that pastas have the highest profit margin. There were only two pasta choices available. Why not bulk up the menu with a few more? That petty griping aside, there were intriguing offerings to choose from. FoodieWife, a sure bet to order a salad, looked past a pleasant sounding pear salad with candied walnuts because the other option was a beet salad with goat cheese mousse, pistachio, baby greens and cider vinaigrette.

FoodieWife has never met a beet salad she didn’t like so this was a forgone conclusion. That said, this happened to be an above average beet salad. The mild citrus dressing had just enough acidity to offset the sweetness of the beets, the creamy goat cheese doing the same for the vinaigrette. The baby greens were tender and tasty while the pistachios added a needed crunch to the texture as well as a nutty flavor.

One of the appetizer options was a choice of any two of four small plates. I looked right past the marinated artichokes and roasted red pepper, eschewing the empty vitamins and minerals, instead choosing chicken liver crostini and prosciutto and gruyere panino.

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