Harth at the Hilton

 December 2012 

Dear Neighbors: 

This certainly has been an exciting year for the Hilton Westchester hotel! We have a new name, new look and new restaurant called härth, where I get to be creative making my signature flatbreads and entrees in a wood-burning stove. 

Härth is a farm-to-table restaurant featuring fresh, locally sourced organic ingredients obtained right here in the Hudson Valley including steaks from nearby Hemlock Hill Farm, cheese from Sprout Creek Farm, seafood from Wild Edibles and vegetables from Ryder Farm, among others. 

I hope you had an opportunity to read The New York Times review of härth in the Dec. 9 issue. It concludes by saying, "Härth is a cozy, warm spot serving some great food. Here’s hoping it gets the local enthusiasm it deserves." You can read the entire review online. 

I also was pleased to be interviewed for Westchester magazine’s Coffee with the Chef column that appeared in the December Dining section. In addition, you can read about härth on FoodChef.net and in the Port Chester Westmore News. 

Härth has developed quite a following on Facebook and YouTube where you can watch me prepare signature dishes including mushroom pappardelle, margherita flatbread, lamb bolognese and spinach salad. If you visit those sites, don't forget to "Like" us or give us a thumb's up! 

We want you to discover härth and make it your regular place to get away for a quiet dinner and to entertain friends and family. I cordially invite you to experience härth this holiday season. Why not reserve a table for dinner at härth sometime this week? Just go to Open Table. 

I look forward to seeing you at härth soon! 

Sincerely, 

Rafael Velazquez 

Executive Chef, Hilton Westchester 

P.S.: If you're dining with at least one other person, please print this letter and present a copy when seated, and we'll serve you one hot flatbread of your choice from our menu. This offer expires after Jan. 13, 2013.