I am writing this note to you in February on what is (so far) the coldest day of winter. It’s freezing out there! But my thoughts are squarely on spring—much warmer days, the return of farmers markets and a greater variety of local produce, and of course, Hudson Valley Restaurant Week! If you’re new to the area or haven’t taken advantage of this event before, we urge you to make reservations today. Our local eateries are back in full force—old favorites and newcomers alike—and deserve all our support. There are a variety of price points for lunch and dinner depending on where you dine which we hope will encourage you to visit as many spots as possible between March 20–April 2!
This issue also ushers in a brand-new look for Valley Table. Thanks to our excellent art director, Jeffrey Saks, the magazine has been refreshed with a bolder, more modern design, a brighter palette, updated fonts, and additional content on culinary news, entertaining, and recipes from top HV chefs and talented local foodies. What hasn’t changed? Our commitment to producing a high-quality magazine that is the first and only publication devoted solely to celebrating the cuisine (and the people who produce it) of the Hudson Valley. Enjoy!
Editor in Chief