To Form a More Perfect Union

Union Square's greenmarket; it's a flora-filled treasure in the middle of our lovely island. Visitors blush from its heavenly produce. Restaurants flush from its golden opportunities. And last night, locavores and food sceners alike descended to feast, with Dionysian abandon, upon the sweet bountiful harvest of autumn.

More than fifty-three restaurants, bars and local vineyards turned the market’s raw ingredients into delicious concoctions and mini-bites. Thirsts were quenched by heirloom-tomato Bloody Marys, harvest fall apple-spiced cocktails and dozens of local wines. Staples of the event included Stand's famed Toasted Marshmallow Shake (how do they make it taste exactly like a laboriously campfire-roasted marshmallow?); Republic's on-the-spot Pad Thai; and a whole roasted pig (with demonically delicious maraschino cherries for eyes) from Wildwood that turned into a savory, finger-licking pulled pork sandwich.

Newcomer Back Forty impressed with a chilled summer corn soup, and 'wichcraft played up its new dinner offerings with vodka-cured watermelon with fluke and charred something (yes, ‘wichcraft Flatiron is now serving dinner!)

Amid the event-goers was the Mayor of Union Square himself, Danny Meyer, the restarateur who is largely responsible for the Union Square we know and love today.  More than twenty years ago, he turned an ungentrified part of Manhattan into a trendsetting food destination by opening his first establishment Union Square Café. 

A warm summer night transitioning into fall via twinkling lights, delectable delights, and a cause that benefits us all (the Union Square Partnership and City Harvest) – what more could a discerning Manhattanite want?  Pumpkins and spiced cider, we’re coming your way.

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Full Harvest

Save your appetites. Tonight's Harvest in the Square party, beneftting the Union Square Partnership, has signed on more than fifty restaurants—the most ever for the fourteen-year-old event. Included among the grand tasting tables for tonight's walk-around tasting, you'll find cuisine by everyone from Gramercy Tavern to Rosa Mexicano. Lots of fantastic wines, too.

Tickets are $115 in advance and, if still available, $125 on the scene. Purchase yours here.

...And Everything Nice

A handful of Manhattan’s best pastry chefs gathered at Lafayette Street’s Astor Center last night to showcase sweet concoctions made with a kitchen tool called the ISI Whipper. This crafty new device helps make whipped creams, mousse, foams and dips faster than you can say “sugar and spice.” Dessert masters such as Dominique Ansel of Daniel, Johnny Iuzzini of Jean Georges, and Michael Laiskonsis of Le Bernardin each created a beautiful dessert with the Whipper. Laiskonsis contributed an olive oil “financier” with balsamic vinegar ice cream; Nancy Olson of Gramercy Tavern turned in a raspberry and rhubarb shortcake. As different as they were, each dish was delightful and delicious. Chef Heather Bertinetti of the restaurants Alto and Convivio served a lemon sgroppino, an impeccable version of blueberry pie topped with citrus whipped cream. Turns out ISI also manufactures soda cartridges, the product of which was a non-alcoholic Ligonberry Spritzer at last night’s event. ISI products are available online at www.isi-store.com—Maura Kutner

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How Sweet it Was!

Last Saturday night, after a full schedule of eating par excellence, it was only fitting that New York's fooderati finally got their glucose on. In connection with the first-ever New York City Wine & Food Festival, dessert-lovers in the know descended on the West Chelsea event hot-spot la.venue (a sprawling, cavernous and gorgeous space, in case you have not yet had the pleasure) for Sweet, a showcase of confections prepared by forty-five of the city's most talented pasty chefs. Among the masters whose sugary work was available in more than ample quantity were Dominique Ansel (Daniel); Marc Aumont and Patrick Clark (The Modern); Pauline Balboa (Kyotofu); Jansen Chan (Oceana); John Fraser and Vera Tong (Dovetail); Heather Fratangelo (Spigolo); Brooks Headley (Del Posto); Johnny Iuzzini (Jean Georges); Michael Laiskonis (Le Bernardin); Richard Leach (Park Avenue Autumn); John Miele (Eighty One); Nancy Olson (Gramercy Tavern); Pichet Ong (P*ONG); François Payard (Payard Bistro); and Alex Stupak (WD-50). Sweet's invite promised "the greatest collection of sweets ever found in one location," and it did not disappoint. The delicious description further enticed with teasings of "frosted layer cakes with filling flavors you’ll love; dark chocolates infused with exotic spices that will ruin you for everyday candy bars; cookies crafted from the finest ingredients and resembling works of art; and ice-cream so rich and creamy you will dream about it for days." Indeed, it's been four days since Sweet and we're still dreaming. And dreaming. The goodie-laden evening was sponsored by Ferrero Chocolates, Perrier Jouët Champagne and Absolut Vodka. An after-party, sponsored by the Macy's Culinary Council, was held at Xchange next door. Congratulations to Lee Schrager, the mastermind who brought the the Wine & Food Festival to New York and to all of his team who helped make the inaugural event such a resounding success. We're already dieting in preparation for next year's extravaganza. In the meantime, bring on Miami Beach!

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