Hudson Valley Restaurant Week is a major event in the seven participating upstate counties that border the river. At last count, 133 restaurants will be offering a special prix fixe lunch for $20 and/or dinner for $28. Since tourism is a major revenue source for this section of New York State, every effort is being made to cater to New Yorkers who want a culinary “staycation” close to home. Many hotels, B&Bs and inns are offering discounted rates. Metro North is participating for the first time in the four year history of the event, and encouraging passengers to experience eating in restaurants that are close to the train stations. The “week,” which actually encompasses two weekends this year, runs from March 15 thru March 28, the better to attract foodies from all over who are up for an adventure. For more information, visit www.hudsonvalleyrestaurantweek.com.
A gala party was held on Tuesday night, February 23, at the beautiful Harvest-On-Hudson restaurant, in Hastings-On-Hudson. Despite a driving rain outside, over 250 chefs, vendors, tourism experts, and members of the press shared a warm and congenial evening. The food was plentiful and delicious, and the drink flowed. Everyone had a great time, but what struck me the most was that while the vast majority of chefs were male, nearly all the behind the scenes force is female.
One delightful exception to what was described to me as a “fraternity of chefs and restaurant owners” is the Via Vanti team of owner Carla Gambescia and executive chef Dawn Tyson-Silvera (left to right, above). Since their restaurant is actually located in the Mount Kisco train station, they are perfectly positioned to take advantage of HVRW.
What is the benefit of having a female chef in the kitchen? Gambescia explains, “Finally, I feel understood. We work as a team; we speak the same language. There’s none of the nonsense, the ego, that you often get with testosterone. None of the male chefs really got what I was trying to do with the restaurant. They acted like hired guns. We feature eclectic Italian cuisine. Dawn understands what it means to be innovative with food. We’re like sisters with a different mother.”
When asked about the dearth of women represented as chefs, Tyson-Silvera agrees. “Here, women are few and far between. It’s better in California. I’m used to hard work and long hours, and I’m fortunate to have supportive husband. I was trained in kitchens, had my own restaurant and catering business, and ran The Apple Pie Café at CIA (Culinary Institute of America, in Hyde Park, New York). I’ve also been culinary coordinator for food magazines. But in all this, Carla’s the only boss who’s encouraged me to have a life, too. When I’m spending too many hours working, she’ll actually say, `Go home!’”
Tyson-Silvera is very serious about her work, but has kept her sense of humor. When asked if being a hard working chef has meant sacrifice, she laughs, “Yes. I really miss wearing nail polish!”
At Woody’s Parkside Grill, Chef Deborah Lovrich is happiest when working in the kitchen, while her husband and partner, Woody (above), is an ace at front of the house. Her 25 years of experience with food has made their establishment a favorite for discerning diners, while Woody’s bartending experience means that their popular eatery in Sparkill is known for his jokes and welcoming manner almost as much as for her fabulous cooking. Together, they are a formidable team, and they welcome the added business that Restaurant Week will bring to their already successful bistro.
The women who power the festivities are tireless in their efforts to make it a success for all participants. In the words of Nancy Gold, whose Katonah company, The Gold Standard, is publicizing the event, “The Hudson Valley is coming together as a culinary destination. This is a rare opportunity to sample the local produce, wine, and cooking prowess of our amazing chefs.”
Janet Crawshaw (above with HVRW Famed Chef Peter Kelly) is the originator of HVRW, and has seen it grow in both scope and prestige. “People dining out during Hudson Valley Restaurant Week will have lots of wonderful choices,” she proudly declares. Her magazine, The Valley Table, keeps close tabs on the local culinary scene, and is sponsoring the event. “The Hudson Valley food scene is vibrant. The Valley is home to the country’s foremost cooking school, and is a nationally recognized center for food and agriculture. We have world class wineries and distilleries. Some of the best chefs in America are here, and they go all out finding inspiration and amazing ingredients in local farms.”
By all means, start your quest for the best in nearby Westchester. Kim Sinistore relishes her job as Director of the Westchester County Office of Tourism, and entices, “This is a great opportunity to retreat to Westchester, have a wonderful meal, stay in a lovely hotel and spend time exploring our beautiful area or, as we say, ‘Re-treat Yourself- The Westchester Way.’”
If anyone needs further convincing, Mary Kay Vrba, President of Hudson Valley Tourism, Inc. provides enthusiastic encouragement. “Culinary arts, agriculture, historic sites and our scenic outdoors all help to create a brand for the Hudson Valley as a world class destination.”
So who needs Paris, London, or Rome when we have such delights so close to home?
Take a ride and have an adventure. And whenever possible, don’t forget to book a table looking out on the magnificent Hudson River.
Michall Jeffers is an accomplished cultural journalist, and an unrepentant foodie. She writes extensively, both in print and online. Her eponymous cable TV show is syndicated throughout the tri-state area, and features celebrity interviews, reviews, and commentary. She is a voting member of Drama Desk, Outer Critics Circle, American Theatre Critics Association, International Association of Theatre Critics, Dance Critics Association, and National Book Critics Circle. michalljeffers@verizon.net. michalljeffers.com
