Hudson Valley Restaurant Week began in 2006 with a distinguished board of advisors, including chefs, restaurateurs and tourism leaders. The two-week culinary event premiered with 70 restaurants.
Today, with more than 180 participating restaurants spanning 7 counties it is among the largest Restaurant Week events in the country. Participating counties include Dutchess, Westchester, Columbia, Orange, Putnam, Rockland and Ulster. It has become a successful collaborative effort involving farmers, growers, wine makers and chefs.
Here now to tell us more (and to feed us) are Agnes Devereux from The Village TeaRoom in New Paltz and Josh Kroner from Terrapin Restaurant in Rhinebeck. Via phone we are joined - eventually - by Janet Crenshaw, founder of Hudson Valley Restaurant Week.
Just over a year after emerging from bankruptcy, the Friendly’s restaurant chain on Monday introduced redesigned stores and updated menus.
Friendly’s , which lost business over the last decade to casual dining competitors, is hoping to get people back into its booths in renovated restaurants that have a retro-look. A new menu includes classic best sellers and new items. CEO John Maguire says there is an emphasis on better food quality and faster service.
For Julia Pandl, the rite of passage into young-adulthood included mandatory service at her family’s restaurant, where she watched as her father—who was also the chef—ruled with the strictness of a drill sergeant.
At age twelve, Julie was initiated into the rite of the Sunday brunch, a weekly madhouse at her father’s Milwaukee-based restaurant, where she and her eight older siblings before her did service in a situation of controlled chaos, learning the ropes of the family business and, more important, learning life lessons that would shape them for all the years to come.