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Chef and owner of The Cookery & The Parlor David DiBari joins Drew and Ross Mathews to show them how to make the amazing salad they had at the wedding of a Drew Barrymore Show producer.

At the end of a long work week nothing beats brunch.Which is why, come Sunday (and in some cases, Saturday), we scout out the most epic eggs, the fluffiest pancakes and the strongest (preferably bottomless) mimosas (or Bloody's).

Culinary prowess isn’t confined to such famous food destinations as New York City, San Francisco or New Orleans. In fact, you’ll often discover acclaimed chefs preparing innovative meals at small towns throughout the country where fresh-from-the-farm products are easier to come by, thus resulting in gastronomic delights. Here are seven excellent restaurants located in small town America that are serving creative and flavorsome meals.

At The Cookery in Dobbs Ferry, NY, brunch is not for vegetarians. The Italian comfort food spot prides itself on using meat to dress up ubiquitous brunch items, creating unique dishes like an elevated twist on waffles that subs in roasted bone marrow for the traditional maple syrup and butter accoutrements.

You’ll be hard-pressed to find a brunch as exciting as the one at The Cookery in Dobbs Ferry. At its heart, The Cookery is a soulful Italian gastropub in a homey, comfortable setting. “We have a lot of fun cooking here and came out of the box with very little boundaries,” explains owner and executive Chef David DiBari. “Our brunch is a good reflection of that.”

Chef David DiBari knows Italian. As a boy, David DiBari helped his grandmother in the kitchen and at just 14, scored his first restaurant job. Not long after that, he graduated from the Culinary Institute of America and quickly became one of the youngest chefs to earn an excellent rating from the New York Times.

This week WLNY's Toni Senecal takes a culinary adventure through some of the restaurants taking part in Hudson Valley Restaurant Week, which runs from March 10 through March 23.

Plump and glistening, a suckling pig makes its way from fire to table. The muscly chef – Italian mane messily tucked behind his ears – presents the animal on a slab of wood to its ravenous feasters before carving the creature tableside.

The Cookery is one of those great little restaurants around the corner, treasured by its neighbors and by those outsiders lucky enough to be in the know. To the eye, the Cookery may seem unprepossessing. Its interior has a quaintly unfinished feeling, with dark wood tables and trim, like an old-fashioned bar. Charming votives and a mural of a big, round pig brighten the room. The mixture is odd, but the atmosphere is not what matters here.