To use a terribly-overused metaphor, I was like a kid in a candy store at Harvest in the Square, only the store was a cavernous tented event space stretching three city blocks and the candy was little menu tastes from several dozen restaurants located in the greater Union Square area — and wine shops, wineries and breweries to boot.
An hour and a half? No problem. As far as I can recount, here’s a faithful tally of my candy store rampage:
Tocqueville‘s chilled tomato consommé with a confit tomato (right) was beautiful to look at, but, pardon my unrefined palate, seemed a little oily. Also not quite a success was Back Forty‘s cold corn soup with Trinidad pepper relish — the soup had a sourness to it that I just didn’t get, and the texture was oddly … fluffy?
In the veggie sphere, I much preferred Union Square Café‘s simple zucchini alla scapece or Gramercy Tavern‘s souffléd crackers stuffed with zucchini — so airy and poppable, it’s a good thing I didn’t discover these little gems until toward the end of the night because I would have kept popping them and not had room for, say, my second serving of Blue Water Grill‘s smoked bacon-wrapped lobster sausage (above, served with corn salsa and fennel pollen aioli). Never knew such a form of lobster existed, but my life is better for it now that I do.
The Strip House — I’ve never been, but they’re supposed to do good steaks — served a crab cake with fingerling potatoes. It was fine. But I much preferred steak places that did meat, like the Knickerbocker. Perfectly cooked strips of the restaurant’s signature T-Bone steak (right) were being snatched up faster than the chef could slice them. (If the point of a restaurant’s participation is to get you interested enough to come in sometime, and you’re a steak place, serve steak.)
More great beef: The grilled beef tenderloin and malanga fondue with truffle trumpet frisee salad (left) from brand new Pipa Tapas y Mas restaurant was a dark-horse contender for favorite of the night. And BLT Prime served a bacon-crusted Wagyu flatiron with corn roasted bell pepper salad and bacon chimchurri that sounded more complicated in the placard than what I got on my plate, but it was a nice bite.
Wildwood BBQ‘s whole pig (right) was definitely the most ambitious display of the night; the pulled pork sliders with coleslaw and chipotle BBQ sauce were okay, but a little boring compared to the smoked pork spare riblets being served at Hill Country‘s table (served with mac & longhorn cheddar cheese).
Hands down, my overall favorite of the night was Almond, who had a gorgeous, potatoes-overflowing and rock salt display and a brilliant dish (left): house-smoked blue fish and potato chips, dill, goat yogurt. It’s like chips and dip deconstructed, pure mouth bliss. And entirely original. I will go to this restaurant specifically to order this dish in the future.
More from the fish front: SushiSamba did a kanpachi tiradito with heirloom tomatoes, fresh yuzu and white truffle oil, which was clean and just a lovely bite of sushi. And while I wanted so much to love ‘Wichcraft’s fluke with vodka-infused watermelon, charred chilies and basil — sounds so exotic — it was really overwhelming. The charred bits were almost gritty, whoa there vodka-soaked fruit.
… and, dessert. The Stand‘s mini toasted marshmallow shakes were perhaps one of the most adorable presentations of the evening, each topped with its own chocolate-dusted marshmallow. The perfect serving size for this sort of event: a few good sips and you’re done and SO satisfied.
And the guys hand-shaving the ice for market-flavor treats at Todd English’s Olives table get the award for hardest working team. Literally, hand-shaving ice. It’s like kitchen time-out to have to do that job. The flavors were ambitious and fascinating: Horachata was the clear winner. The creaminess improves the shaved ices, and it comes dotted with tiny raisins. Other flavors were: butternut squash, spiced cider and pomegranate.
On my way out I grabbed at beignet from ilili — so glad I did. It was the perfect sweet bite to end on.
Other miscellany: Whole Foods’ “Ploughman’s snack,” which featured local ingredients from Rick’s Picks, Schoolhouse Kitchen and Sprout Creek Farm on these fantastic plates made from fallen leaves by VerTerra Dinnerware out of Long Island City showcased all the locally-produced items beautifully. You could tell it was a really thought-out presentation. And then there’s the guac — I just couldn’t say no, not when I see the Rosa Mexicano team pounding out fresh batches in giant stone pestels (left).
… And about those noodles from Republic that were handed out in tiny orange and blue-colored take-out boxes? Mine ended up in my purse for later…
…Fast-forward to where I rediscover my love of peanut butter in smoothies, while standing in my tiny kitchen in the Upper East Side and trying to make the most of a ripe banana. Staring into my tiny fridge for inspiration, I remembered the peanut butter-enhanced smoothie of college years.
6-10 ice cubes (depending on size and desired iciness)
Part One: Ever noticed these petite little sandwiches hanging out in a couple of baskets underneath the triangle-cut, sandwich-bread, to-go sandwiches? So long as you select thoughtfully (e.g. avoid the tuna salad, which guarantees a soggy roll), these guys are a score at $2.99 ea.
Part Two: A salad. Start with the smallest salad bar container available; fill about halfway with greens, drizzle with dressing.
Other than the 2 Tbls. of butter that I used over the course of cooking, well, this scramble is pretty damn healthy. Which isn’t to say it couldn’t be improved with cheese. And which also isn’t to say that it surpasses in quality the 
I pulled out the salmon before it was entirely done, deskinned, and added to the vegetables. The last step was to add the eggs, which I just cracked on top of everything. For a brief moment, I entertained the idea of keeping the yolks in tact … that is, until I broke one. At which point I went for glory and mixed everything as well as possible. And then ate it all.
I was so intrigued by 
Okay, I confess: I’ve never actually grilled anything myself. There’s always been plenty of experts on hand (like this guy, at the other barbecue happening next to ours) that are more than willing to step up and man the process. And I know chicken can be finicky, as in, all of the sudden it’s too done, so I was mildly anxious for about a quarter of an hour. (The beer in hand did help.) 
Turns out I needn’t been anxious at all; the chicken turned out beautifully. 
My sandwich is a definite repeat, I’m thinking as early as lunch tomorrow: Brie, basil, red bell pepper, sprouts, zucchini on the Portugese roll drizzled with white truffle flavored EVOO. All in all, 
I did it! I successfully moved, I ate, I am blogging, I have pretty damn near conquered.
If you’re going to have just a little something to eat, it may as well be a salad of greenmarket spinach, beets and red onion, plus the fringe of a prime cut of steak from Whole Foods (saving the rest for basically a larger redux of this meal tomorrow), plus some blue cheese and balsamic vinigarette. 
Trick of the lunch trade: If you have to eat something boxed/canned/frozen, add something fresh. Plus, you’ll get in a serving of vegetables (good for you!).
Whole Foods “Whole Kitchen” bean and rice burrito taste, well, not authentically Mexican, but pretty delicious anyway.
So I discovered the most incredible pepper bacon at Whole Foods — and it’s not any more expensive than any pound of bacon I’ve ever bought, at least not significantly. 
I am beginning to live for weekend posts because there’s less of them and, frankly, they’re just fun. 
But before I hit up Whole Foods on Bowery — going there hungry is a terrible idea — I detoured for what turned out to be an unexpectedly amazing meal at 
per pound. So the pickle project remains in pickle prep mode. 
