Seventeenth Harvest in Square, Union Square

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Seventeenth Harvest in Square, Union Square

Last Thursday night I attended the Harvest in the Park – an event raising money for the ongoing beautification and maintenance efforts in Union Square Park put on by Union Square Partnership. With the nearly 1200 people who attended, they raised $330,000, up $30,000 from last year. Those funds have been used  for enhanced seating, plantings, the free Wi-Fi and the addition of bistro tables, chairs and umbrellas.

Silly me,  I tried all the main signature dishes from the district’s most popular restaurants, which used fresh produce from Union Square’s own Greenmarket. And I washed all that down with wines from a dozen plus wineries. Beer from microbreweries were also served.

Here’s what was on the main menu (I had no room for dessert, so I didn’t list it)

Be sure to check flyers — and BiteoftheBest.com – late next summer for details of the 18th Harvest in the Square!

– bonnie

SOUP

  • Casa Mono & Bar Jamón – Chef Anthony Sasso – Heirloom Gazpacho with Greenmarket Ensalada
  • Chat ‘n Chew – Chef Moussa Diallo – Creamless Tomato Basil Soup with Green Tomato Cheddar Cheese Strip

VEGGIES

  • Alison Eighteen –  Chef Juan Carlos Landazuri – Kale Salad with Red Onions and Mustard Vinaigrette
  • Beecher’s Handmade Cheese – Liz Law – Assorted Artisanal Beecher’s Cheeses
  • Dos Caminos Park – Chef Ivy Stark – Butternut Squash Empanadas with Mole Poblano
  • Greenmarket – Director Michael Hurwitz- Carrot-Apple-Beet Slaw
  • Laut – Chef Ngan Ping “Tommy”Lai – Roti Telur
  • Ngam – Chef Hong Thaimee – Pad Thai
  • Republic – Chef Huy Chi Le – Peanut Noodle Salad
  • Rosa Mexicano – Chef Joe Quintana – Guacamole en Molcajete with Home-made Tortillas and Tortilla Chips
  • Tarallucci e Vino – Chef Riccardo Bilotta – Goat Cheese “Cremosa” with Basil Gelatin, Red Fruits and Balsamic
  • Tommy Lasagna – Chef Tommy Mosera – Greenmarket Lasagna
  • The House – Chef Sean Olnowich – Roasted Baby Beets with Shaved Fennel, Citrus, Pickled Onions, Arugula, Toasted Almond Breadcrumbs and Beet Glaze
  • Whole Foods Market Union Square – Chef Emilio Guzman – Whole Foods Market Local Bounty featuring Gotham Greens, Coach Farms, Hot Bread Kitchen, Ommegang & Fika Chocolate
  • ‘wichcraft – Chef Mike Barbera – Roasted Pumpkin with Mozzarella and Hazelnut Brown Butter

SEAFOOD

  • Aleo – Chef Pietro Raimondi – Shrimp Risotto
  • Almond – Chef Jason Weiner – House Smoked Blue Fish with Potato Chips and Dill Yogurt
  • BLT Fish – Chef Amy Eubanks – Tasmanian Sea Trout with Butternut Squash Purée and Daikon Radish
  • Blue Water Grill – Chef Eric Woods – Moroccan Spiced Gravlax with Labne Pickled Mustard Seeds and Micro Cilantro
  • City Crab & Seafood Company – Chef Joseph Vaina – Maryland Jumbo Lump Crab Cake with Farmer’s Market Roasted Corn and Edamame Salad
  • The Coffee Shop – Chef Raymond Z. Mohan – New England Lobster Arepa: Fresh Maine Lobster with Lemon Aioli
  • Junoon – Chef Aliya Leekong – Kerala Shrimp Curry with Pulao Rice
  • OLiVES New York – Chef Patrick Malone – Burnt Ahi Tuna with Uni Espuma, Beets, Apples and Soy Beans
  • SUSHISAMBA Park – Chef Fernado Navas – Cured Salmon with Squid Ink Aioli, Green Apple, Avocado Oil and Citrus Salt
  • Tocqueville Restaurant – Chef Marco Moreira – Smoked Spanish Mackerel with Green Apples and Pistachios
  • Union Square Ballroom – Chef Raymond Z. Mohan – Root Vegetable Taco with Smoke Trout, Avocado and Salsa Verde
  • Union Square Cafe – Chef Carmen Quagliata – Sardine and Peperonata Bruschetta

 

MEAT

  • 5 Napkin Burger – Chef Andy D’Amico – Vienna Beef 5 Napkin Hot Dog
  • Big Daddy’s – Corporate Chef Michael Siry & Chef Gene Duffy – Mac and Cheese Dog with NYS Sweet Onions and Crispy Bacon
  • BLT Prime – Chef Andrew Matthews – Grilled Prime Omaha Hanger Steak with Celery Root Purée, Crispy Paprika, Horseradish and Sherry Jus
  • Blue Smoke – Chef de Cuisine Eddie Montalvo – North Carolina Pulled Pork with Cornbread
  • Bread & Tulips – Chef de Cuisine J.M. Ramales – Meatballs with Roasted Tomatoes and Basil
  • Dévi – Chef Dheeraj Tomar – Soya Malai Tikka with Eggplant Chutney
  • Duke’s – Corporate Chef Michael Siry & Chef Wilson Peralta – Slow Smoked Pork with NYS Dill Pickles, Cole Slaw and Crispy Shallots
  • Hill Country Barbecue Market – Chef Ash Fulk – Smoked Turkey Breast with Stuffings and Cranberry Sauce paired with Apple Cobbler
  • Knickerbocker Bar & Grill – Owner Ron D’Allegro – Knickerbocker Famous T-Bone Steak
  • National Arts Club – Chef Joseph Frappaolo – National Arts Club Chili
  • Parea Bistro – Chef Ioannis Benetos – Lamb Meatballs with Tomato-Goat Cheese Sauce
  • Steak Frites – Chef Jose Jimbo – House-brined Pork Tenderloin with Cherry Gastrique
  • Strip House – Chef John Schenk – Charred Strip Steak and Heirloom Tomato Crostini
  • Tamarind– Chef Avtar S. Walia – Chicken Kolhapuri
  • Vic & Anthony’s Steakhouse  Chef Brandi McHan – Mini Beef Wellington
  • Wildwood Barbeque – Chef John Schafer – Whole Pig: Pulled Pork Slider with Chipotle BBQ Sauce with Coleslaw

 

By | 2017-09-02T16:10:53+00:00 September 23rd, 2012|Rambling, xyz misc|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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