The Cookery to Offer Roast Pig Dinner During Hudson Valley Restaurant Week

The Cookery in Dobbs Ferry is including roast suckling pig as one of its main courses during Hudson Valley Restaurant Week (to take place March 7-20, 2016). Patrons will have the option to order a three-course dinner from the restaurant’s regular HVRW menu or roast pig if their party numbers six to eight people. In either case, the prix-fixe cost per person is $29.95. Tax, gratuity and beverage costs are additional.

Hudson Valley Restaurant Week is celebrating its tenth anniversary with a record-breaking 231 participating restaurants.

Reservations for roast suckling pig need to be made at least four days in advance and are subject to availability.

The regular HVRW dinner menu includes choices from nine starters including meatballs with pomodoro, parmigiana and parsley, nine entrees (see the list below), and four desserts including panna cotta (fruity pebble crumble).

Chef David DiBari’s roast pig dinner accompaniments: market salad (with light seasonal chef’s choice ingredients), roasted seasonal market vegetables, sautéed greens -- sautéed escarole, garlic, olive oil and chile flakes, buttery salty potatoes (slightly crispy chunks of potato deep fried and tossed with a house-made butter sauce, parmigiana, and Slovenian flour del sel).

A chef’s choice dessert is included for roast pig customers.

The list of dinner entrées (mains) to be offered on the HVRW menu during Hudson Valley Restaurant Week follows:

• Branzino. Grilled, brussel sprouts, brown butter, lemon aioli
• Pork osso bucco. Crisp, white polenta, apple mustard
• Market steak. Grilled, goose fat potatoes, grilled broccoli rabe vinaigrette
• Chicken. Wood grilled, stewed beans, escarole, pickled cranberry gremolata
• Ravioli. Cauliflower, lemon brown butter, garlic, parmigiano
• Pastina. Hand cut, crispy Brussel sprouts, parmigiano
• Spaghetti. Butter braised parsnips, gala apple, crispy sage, parmigiano
• Lasagna. Butternut squash, besciamella, fontina, mozzarella, maple syrup, sage
• Radiatore. Lamb bolognese, parmigiano, fresh mint

Chef David DiBari is a graduate of the Culinary Institute of America in Hyde Park, NY. He trained under Mario Batali at Babbo and with David Bouley at Danube. He also cooked at Windows on the World, Patroon and Five Points. He was the Executive Chef at Eastchester Fish Market and at Zuppa in Yonkers.

For more menu information, go to www.valleytable.com/hvrw