By Chef Aaron Abramson, Butterfield Serves 4 Ingredients Corn pudding: 2 pounds of freshly shucked corn Herb Vinaigrette: 2 tablespoons chives 2 tablespoons chopped parsley 2 tablespoons sliced mint 1
By Jay Lippin / Photo by Colleen Stewart Ingredients 2 slices seven grain bread 1 ounce Kittle Kitchen Apple Cider-Mustard 1 ounce Béchamel sauce 2 ½ ounces Kittle Kitchen Bacon Jam
By Rich Parente, Clock Tower Grill / Photo by Jermaine Haughton Ingredients Braised Lamb Shank 4 lamb shanks 1/4 cup ras el hanout (can be substituted with garam masala) 1/2
By Krista Wild, Wildfire Grill / Photo by Eva Deitch Serves 4 Ingredients 1 head white cauliflower, sliced into 1-inch-thick steaks 12 medium parsnips, peeled, cut into 1-inch pieces 4
Richard Parente, Clock Tower Grill Ingredients 6-8 ounce duck breast, cleaned and trimmed 2 cups dry sherry 1/2 cup salt 3/4 cup maple syrup 2 1/2 tsp curing salt 2 tbsp coarse pepper
Josh Kroner, Terrapin Chef Josh Kroner of Terrapin Restaurant won the entree category and took the Gold Crown Prize for his Maple-brined grilled pork chops with Calvados demi-glace and maple-bacon
Daniel Crocco, Mill House Brewing Company / Photo by Ethan Harrison Serves 4 Ingredients Short Ribs 4 single-bone or boneless beef short ribs salt and pepper to taste 1 cup
Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small
Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette
Hudson Valley Restaurant Week is back this October 28 to November 10!
