Summer in the city is in full swing and before you know it, summer will be gone. On my to do list is to enjoy a few bbq’s, sip on as many Guiness’ as I can, hit the beach, try as many ice cream spots and of course go to the best food tastings in the city. The event that tops the list is City Harvest’s Summer in the City.
Founded in 1982 as the world’s first food rescue organization, City Harvest (cityharvest.org) is dedicated to helping feed the nearly 1.4 million New Yorkers facing hunger. City Harvest will collect 55 million pounds of excess food from restaurants, grocers, bakeries, manufacturers, and farms, and deliver it free of charge to 500 community food programs across the city this year. In addition to helping meet the immediate need for food, City Harvest takes a long-term approach to fighting hunger by partnering with residents, local organizations and businesses through Healthy Neighborhoods programs which increase the availability of affordable fruits and vegetables in low-income communities and provide the nutrition education and resources to maintain a wholesome, food-secure diet.
– Pinky Finger Up
Blood and Fire : Tequila Hibiscus and Lime
Paper Ships: Chamomile infused Hennessy Nonino Amaro and Cointreau
Snap Mallow Pop
Carnitas Tacos
Foster Avenue Scotch Bianco Vermouth Honey Melon Pear Eau de Vie
Lamb Shawarma with Hummus Amba
Del Pedro Evening Falls Gin Pear Eau de Vie
Tin Cup Whiskey Champagne Syrup Belle Yuzu Juice
Mini Lobster Rolls on Potato Brioche
Tuna Poke WontonTacos
Pulled Pork Sliders
Fried Green Tomato with Pepper Jelly
Cherry wood Smoked Baby Back Spiced Pickled Watermelon and Bourbon BBQ Sauce
Bonji Old Fashion Bourbon Black Sugar Bitters and Bonji
Crab Salad with Melon Cucumbr and Basil
Oysters on the Half Shell
Sliced Strip Steak with Blacha Truffle
Chicken Doro Wat and Crispy Onions Smoked Berber Spice
45 Day Dry Aged Sliders with D’affinois Cheese
Huevo con Huevo Soft Egg with Summer Vegetables and Crispy Shrimp
Taco with Braised Duck Leg Pipian Mole Black Truffle
Gin Fizz Squares
Behind the Mule George Dickel White dog Katz Rock and Rye Ginger and Lime Raspberry Vinegar
Scallop and Shrimp Sausage with Peppers and Toasted Brioche
Yellowtail Ceviche with Ginger Coconut Sauce
Confit of Pancetta
Summer Squash Chayote Black Bean Puree
Fresh Apricots with House-Cured Duck Prosciutto
Harissa Spiced Beet Tartare and Spiced Yogurt
Yellowtail Tiradito with Jalapeño and Lemongrass
Carrot Soup with Carrot Chips and Pepperoni
Deviled Eggs with Jalepeno and chicarrones
Mini Chicken Biscuit Ht sauce and Honey Butter
Snap Peas with Wild Boar Bacon Sunchoke
Alaskan Sockeye Salmon Crudo with Green Goddess
Miso Ramen
Gauc and Chips
