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
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