With fertile soil and The Culinary Institute of America at its heart, the Hudson Valley has a rich gastronomical legacy. This month, culinary adventures await—from a class about food’s healing powers to an evening full of pasta. Plus, with Valley Table’s restaurant week right around the corner, March is sure to be delicious. Regardless of which event you attend, you’re bound to leave with a satisfied stomach.
Sunday, March 4, 11am-3pm | Preston Hollow
Have your choice of sweet and savory crepes at the Bees Knees Café at Heather Ridge Farm. Chef Robert Lugo will be serving up six different crepes, which are made with ingredients from the farm and other local providers. Guests can choose three crepes and top them with local cheese, vegetables, and fruits. Crepe fillings include the farm’s grass-fed beef, goat, and duck, as well as custard to sweeten things up. Vegetarian and gluten-free options are available. $24 per person.
Presented by Valley Table magazine, the twice-annual Hudson Valley Restaurant Week boasts over 200 participating restaurants. Its goal is to connect chefs, farmers, and consumers, promoting locally grown food and the restaurant industry by having guests try new foods in new places. Newcomers to the event include The Melting Pot in White Plains, Poughkeepsie Ice House, Terrapin in Rhinebeck, and the Village Tea Room in New Paltz. They’ll all offer inexpensive, three course, pre-fixe lunch and dinner menus for the entire week. Read more about Hudson Valley Restaurant week and view the full list of restaurants. $22.95 for lunch, $32.95 for dinner.
The Culinary Institute of America (CIA)’sRistorante Caterina de’ Medici will serve up a five-course pasta dinner and wine. Located in CIA’s Colavita Center for Italian Food and Wine, this award-winning restaurant knows its pasta-wine pairings. Guests will dine on pasta fagioli, butternut squash ravioli, traditional lasagna, and rigatoni with a veal ragù, topping the night off with chocolate agnolotti. Reserve a seat at this pasta fest. $95 per person.
Thursday, March 15 at 6pm | Kingston
Thursday, March 15 at 6pm | Kingston
Bluecashew Kitchen Homestead continues its series of culinary classes with a Saint Patrick’s Day whiskey pregame. Stockade Tavern’s Paul Maloney, a seasoned mixologist, will teach guests to make a St. Patrick’s Day-inspired cocktail. The group will discuss and taste several Irish whiskeys and punch. Topping off the evening? David Wondrich’s Royal Hibernian Punch. The cocktail mixes Irish whiskey, madeira, and an oleo saccharum, which is a 19th century syrup made of sugar and citrus peels. Reserve a spot by emailing Bluecashew or calling them at (845) 514-2300. $65 per person.
“Your Kitchen Pharmacy”: A Holistic Eating Class
Learn about food’s curative qualities in this 90-minute class hosted by Bluecashew Kitchen Homestead. Chef Andrea Lubrano specializes in food as an approach to holistic health and is project manager of Kitchen Therapy, a vegan meal-delivery service startup focusing on supporting the wellbeing of people with diabetes, heart disease, and cancer. In the class, Lubrano will explain how certain ingredients help alleviate ailments, such as sore throats, earaches, motion sickness, indigestion, and insomnia. $85 per person .
Thursday, March 29 at 6pm | Kingston
Wednesday, March 28 at 6pm | Hyde Park
Another hit from the Culinary Institute, American Bounty will offer only the best bar snacks from around the world and pair them with six craft beers. Plates will include poutine, fried chicken and waffles, charcuterie and cheeses, and ale-battered fish and chips. Drinks will flow with the food, featuring the restaurant’s award-winning Stay Sharp Saison. Reserve a seat at the beer dinner. $95 per person.