UNION SQUARE’S TOP CHEFS SERVE SIGNATURE DISHES AT “HARVEST IN THE SQUARE”

12th Annual Food Event Benefits Union Square Park Maintenance and Beautification

New York (September 20, 2007) – Fifty restaurants in the Union Square district – many among the city’s top rated – served up the feast of the year during the 12th Annual “Harvest in the Square” on the North Plaza of Union Square Park.  Presented by the Union Square Partnership to raise funds for the beautification of the park, the tasting has become Manhattan’s premier food and wine event.

This year nearly 1,250 foodies feasted on a variety of exclusive dishes made with farm fresh ingredients purchased at the Union Square Greenmarket, the city’s oldest operating Greenmarket.  Some of the unique dishes served included calamari and carrot salad with toasted pine nuts and meyer lemon vinaigrette by Chef Michael Anthony of Gramercy Tavern; Greenmarket chicken roulade with corn pudding by Chef de Cuisine David Coleman of Tocqueville Restaurant; Poached octopus with tomato, edamame, and tofu by Chef Masato Shimizu of 15 East; and Crispy duck shawarma with pomegranate yogurt on warm pita by Chef Michael Crain of OLiVE’s.  Furthermore, this year’s event featured some do the city’s hottest chefs such as Michael Anthony (Gramercy Tavern), Masato Shimizu (15 East) who were recently named “2007 New York Rising Stars” by StarChefs.com.  (A list of dishes is attached.) 

“Harvest in the Square has become a highly-anticipated New York City tradition and a delicious way to raise money for the park,” said Jennifer Falk, Executive Director of the Union Square Partnership.  “Union Square Park is an important component to the district’s growth and vitality, which is why the Union Square Partnership continually invests in its beautification.”

Contact:

Lee Silberstein or Shane Kavanagh 

The Marino Organization (212) 889-0808 

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