Fresh produce and great chefs are the main ingredient in the Hudson Valley Restaurant Week

Once again, the spotlight is on the chefs and restaurants that make up the Hudson Valley dining experience, where farm fresh dining, spectacular views and the comfort of easy parking is the norm.
 
March 17, 2010 - PRLog -- This year Restaurant Week goes from Monday March 15th to Sunday the 28th, participating restaurants serve three-course (appetizer, entrée and dessert), prix-fix meals for $20 at lunch and $28 at dinner and the best part is that there are no tickets or coupons to deal with, just unforgettable dining experiences and the opportunity to try something new. This year more than 140 restaurants in Columbia, Dutchess, Orange, Putnam, Rockland, Ulster and Westchester, counties are participating and one thing to keep in mind is that the price per person does not include beverages, tax or tip, but still an unbelievable bargain at some of the Hudson Valley’s finest restaurants.

And with participants like The Cookery, Equus, Harvest, La Panetiere, McKinney & Doyle, Morgan’s, Restaurant X, Ruby’s, Ruth’s Chris, Sonora, Tombolino Ristorante, X2O and Zuppa, expect limited availability, because given the choice everyone will want to take advantage of restaurant week, to explore a new restaurant.

I keep my favorites in the radar and look out for special dining offers throughout the year. Offers like prix-fix dinners, chef tasting, stimulus menu, twilight dinner and so forth. Personally I prefer the all inclusive Wine and Food paired dinners, the last one I had was with the winedineguide group at Tombolino Restaurant in Yonkers on march 11th, 2010. Tombolino is located in Yonkers at 356 Kimball Avenue, Call 914.237.1266 or use Open Table to reserve on line.

The dinner started with a toast of Zardetto prosecco, the tart-apple flavor intermingled well with the Mozzarella Caprese and the Eggplant Rollatini. The creamy Paglia and Fieno and the Rigatoni al Pomodoro were the perfect match for the silk-like overtones of the Pinot Grigio.
The entrée was a veal piccata with capers, honey glazed salmon or chicken a la Joseph (scaloppini topped with prosciutto, zucchini, roasted peppers and fresh mozzarella in cream sherry wine). Chef Pietro paired all of the the entreés with a Rupestri Dolcetto D’ Asti from the hills of Canelli in Piedmont.

Fresh Cannoli, chocolate cake, cheesecake and carrot cake were all complimented by a Moscato D’ Asti that started with apple tart aromas and finished with tangerine. Coffee or tea were also included in the $60 for a five course meal, four wines, tax and tip all inclusive. Now, that’s a bargain! - http://www.tombolinoristorante.com/

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WineDineGuide.com: WineDineGuide® is dedicated to those who believe that there's so much more more to a Restaurant than points and stars. Visit the WineDineGuide magazine for the Hudson Valley, http:www.//www.winedineguide.com/w
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