At the 18th annual Harvest in the Square, chefs from the restaurants in the Union Square area prepared signature dishes using fresh farm produce from Union Square Greenmarket.  I sampled most all of the delicious morsels (see the snapshots below).

With over 1200 people attending, the event raised $347,095 to support  Union Square Partnership’s beautification work and year-round programming in Union Square Park.

“Harvest in the Square is a treasured annual event that raises vital funds to support the Union Square Partnership’s beautification work and year-round programming in Union Square Park,” said Jennifer Falk, executive director of the Union Square Partnership.

Last year’s funds were used for

–          Replacing and expanding existing stock of bistro tables, chairs, and umbrellas
–          Planting hundreds of new plants and flowers
–          Spring/Fall hanging plants surrounding the park
–          Salary of the summer gardener
–          Salary of the playground associate
–          Maintenance of the playground equipment

The tastings included:

SOUP

  • BLT Fish — Chef Luke Venner — Cucumber-Yogurt Soup with King Crab, Melon and Lemon Balm
  • Chat ‘n Chew — Chef Moussa Diallo — Creamless Tomato Basil Soup with Green Tomato Cheddar Cheese Strip

VEGGIES

  • Alison Eighteen — Chef Roxanne Spruance — Late Harvest Sweet Corn Noodle with Brown Butter, Aji Dolce, Watermelon and Lovage
  • Bedford Cheese Shop — Laura Archer — Raclette
  • Breads Bakery — Baker Uri Scheft — Butternut Squash and Pumpkin Galette with Rosemary & Parmesan
  • Dévi — Chef Dheeraj Tomar — Masala Kale and Red Onion Tacos
  • Dos Caminos Park — Chef Ivy Stark — Pumpkin Empanadas with Apple Mole
  • GrowNYC Greenmarket — Director Michael Hurwitz — Wheat Berry Salad with Fall Vegetables
  • Ngam — Chef Hong Thaimee — Papaya Salad with First Harvest Apple
  • Republic — Chef Huy Chi Le — Peanut Noodle Salad
  • Rosa Mexicano— Chef Joe Quintana — Guacamole en Molcajete with Home- made Tortillas and Tortilla Chips
  • The House — Chef Sean Olnowich — Heirloom Tomato and Watermelon Salad with Buffalo Mozzarella, Radishes, Micro Basil and Aged Balsamic
  • Tocqueville Restaurant — Chef Jason Lawless — Roasted Baby Beets with Goat Yoghurt, Lemon Verbena and Pine Nut Tuille
  • Union Square Ballroom — Chef Raymond Z. Mohan — Corn and Carrot Salad with Habanero Aioli, Cilantro and Lime
  • Union Square Cafe — Chef Carmen Quagliata — Italian Summer Garden Foccacia
  • ‘wichcraft — Chef Mike Barbera — Wood Roasted Market Squash and Coach Farm Goat Aged Cheese Bruschetta

SEAFOOD MEAT

  • 15 East — Chef Masato Shimitzu — Rock Shrimp with Greenmarket Vegetables
  • Almond — Chef Jason Weiner — House Smoked Blue Fish with Potato Chips and Dill Yogurt
  • Blue Water Grill — Chef Danny Lee — Red Snapper Ceviche Tacos with Red Cabbage Slaw and Pickled Jalapeños
  • City Crab & Seafood Company — Chef Joseph Vaina,
Corporate Operations Chef Seth Lowenstein
 — Crab Cakes with Roasted Corn Salsa
  • OLiVES New York — Chef Greg Shade — Seared Diver Scallop Crudo with Blood Orange, Avocado Crema and Crispy Pita
  • SUSHISAMBA NYC Park — Chef Pedro Duarte — HAMACHI TIRADITO Jalapeños and Lemongrass
  • Tamarind — Chef Avtar S. Walia — Shrimp Moilee
  • Tarallucci e Vino — Chef Andrew Welch — “Capasante Crudo”: Scallops with Hearts of Palm, Pomegranate, Arugula and Lemon
  • 5 Napkin Burger — Chef Andy D’Amico — Flying Pigs Pork Tacos with Kimchee Slaw and Roasted Green Tomato Salsa
  • Aleo — Chef Pietro Raimondi — Homemade Cavetelli Pasta with Homemade Sausage
  • Big Daddy’s — Chef Antonio Hernandez — Mini Mac Daddy’s and Mini Milkshakes
  • BLT Prime — Chef Jonathan Mailo — Dry-Aged Beef Stuffed Cabbage with Hazelnut Vinaigrette
  • Bread & Tulips — Chef de Cuisine J.M. Ramales — Meatballs with Roasted Tomatoes and Basil
  • Casa Mono and Bar Jamón — Chef Anthony Sasso — Pork Albondigas and Sepia with Burbujas
  • The Coffee Shop — Chef Raymond Z. Mohan — “Feijoada Slider”: Venison Sausage, Smoke Duck, Bacon, Black Beans and Kale on a Yucca Roll
  • Duke’s — Chef Wilson Peralta — Duke’s Famous Chili
  • Hill Country Barbecue Market — Chef Ash Fulk — Brisket Served with Sweet Potato Bourbon Mash
  • Junoon — Chef de Cuisine Adin Langille — Murg Lababdar with Pulao Rice
  • Knickerbocker Bar & Grill — Owner Ron D’Allegro — Knickerbocker Famous T-Bone Steak
  • Laut — Chef Chee Sin “Alex” Yap — Hainanese Chicken Rice
  • National Arts Club — Chef Michael DePrima — National Arts Club Chili
  • Steak Frites — Chef Jose Jimbo — Sliced Butcher’s Cut Hanger Steak with Late Season NY Peach & Sweet Cipollini Compote
  • Strip House — Chef Michael Vignola — Pastrami Crusted NY Strip Steak with Napa Kraut, Cheddar and Rye Croutons
  • The Fourth — Chef Michael Davis — Rabbit Porchetta with Smoked Bacon and Summer Squash Lasagna
  • Tommy Lasagna — Chef Tommy Mosera — Tommy Lasagna
  • Vic & Anthony’s Steakhouse — Chef David — Short Rib Sliders
  • Whole Foods Market Union Square
 — Chef Carlos Osuna — 
Pumpkin Griddle Cake with Beer Braised Turkey Thighs and Stone Fruit Salsa
  • Wildwood Barbeque — Chef Louis Elrose — Grilled Pork Tenderloin with Peach BBQ Sauce and Coleslaw

DESSERT

  • Blue Smoke — Executive Chef Kenny Callaghan — Spiced Apple Cake with Maple Walnut Brittle
  • craft — Pastry Chef Abigail Swain — Ricotta Cheesecake with Concord Grapes
  • Hill Country Chicken — Chef Vaughn Clements — Hill Country Chicken Pie Cups: Apple, Pumpkin, Bourbon-Pecan and Cowboy