High Line Food

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Author: 
Jennette Mullaney

Thank you for making 2013 an incredible year for the High Line.

We've gathered together some of our favorite images and stories from this extraordinary year. We hope you enjoy them. From all of us at Friends of the High Line, we wish you the very best in 2014.

Author: 
Ana Nicole Rodriguez
Guests smile for a photo as they enjoy bean and farro soup, freshly baked bread, and apples. Photo by Liz Ligon

Each year we host the Social Soup Experiment. This year, on October 19, the experiment brought a new wave of community members to eat heaping bowls of hearty bean and farro soup and join in conversation with their fellow diners.

Author: 
Ana Nicole Rodriguez
Photo by FHL Left: Joel Horowitz and David Carrell, co-owners of People’s Pops, stand at the entrance of their kitchen in Brooklyn. Right: Specialty pumpkin-pie pops with whipped cream are available on the High Line through October 27. Photo by Friends of the High Line

At last, after a whole season in the field, fall crops start surfacing – apples, winter squash, and our personal favorite, pumpkins. Inspired by the autumn harvest, we headed into Brooklyn to show you how People's Pops makes their celebrated pumpkin-pie pops. These small-batch pops taste precisely like pumpkin pie on a stick. They’re addictive too, and you can taste them for yourself on the High Line through October 27. Follow us after the jump to see step-by-step how they’re made, and learn why sourcing with the seasons is important to Joel Horowitz, co-founder of People’s Pops.

Author: 
Ana Nicole Rodriguez
Photo by FHL Fany Gerson, owner of La Newyorkina, carefully selects jalapeños for her paletas. Photo by Friends of the High Line

If anyone knows how to source and pick fruit and vegetables, it’s Fany Gerson of La Newyorkina. Her famous paletas, inspired by her upbringing in Mexico and her culinary training in Europe, instilled in her a deep love for what the earth produces every season. We woke up early on a Wednesday morning to shadow Fany at the Union Square Greenmarket. Follow us after the jump to learn how Fany chooses her ingredients and why developing personal relationships with farmers is essential to her.

Author: 
Ana Nicole Rodriguez
Photo by Rowa Lee David Carrell, co-founder of People's Pops, teaches children how to freeze their own pops using a rare pop-making instrument from Thailand. Photo by Rowa Lee

Good friends Nathalie Jordi, Joel Horowitz, and David Carrell founded People’s Pops with the idea that every good popsicle is made with local, seasonal fruit, minimal sugar, and creative flavors. Taking inspiration from unique teas, cocktails, and world travels, People’s Pops was born. These delicious pops are especially popular among kids, which is why our annual Play With Your Food events welcome many giddy kids eager to make and eat pops of their own.

Author: 
Ana Nicole Rodriguez
A Blue Bottle Coffee employee holds up roasted beans. Photo by Friends of the High Line
 

Holding ourselves to a higher standard is essential here at the High Line, and this commitment is reflected in the food and drink we serve on the park. This week, we headed into Brooklyn to Blue Bottle Coffee’s roastery to bring you a first look at how we source and roast our beans and train baristas to develop their coffee palates – all so we can serve a remarkably good cup of coffee to our visitors on the High Line.

Author: 
Ana Nicole Rodriguez
Wild spurge Photo by Rowa Lee

Fall is on its way, and with the change of leaves comes a new recipe inspired by autumn’s bounty. This month, we’re presenting Terroir at The Porch’s Seasonal Farro Salad with sugar snap peas, carrots, onions, and farro. Dress this delicious salad with olive oil, red wine vinegar, and a touch of salt. The flavor of this salad pairs perfectly with a roasted butternut squash soup or vegetarian chili.

Author: 
Ana Nicole Rodriguez
Wild spurge Photo by Rowa Lee

On the High Line, our food vendors are always rotating their menus inspired by the changing seasons. Celebrate the final days of summer with The Taco Truck’s Fresh Tomatillo Salsa recipe, which will add a hint of acid and spice to your late summer meals. This delicious salad contains serrano chiles, a handful of fresh cilantro, garlic, a touch of salt, and plenty of tomatillos. This dish pairs beautifully with any grilled fish or as a burger topping.

Author: 
Ana Nicole Rodriguez
Photos by: (First row from left) Jenna Saraco, Rowa Lee, Nicole Franzen; (Second row from left) Friends of the High Line, Nicole Franzen, Friends of the High Line; (Third row from left) Nicole Franzen, Ed Anderson courtesy of Ten Speed Press Publications, Rowa Lee.

We’re halfway through a delicious food season on the High Line. We’ve assembled some of our favorite food photos from the past year, and we think they'll make you as hungry as they made us. Before the season ends in mid-October, come to the park and enjoy gelato with your date under the stars, drink a freshly brewed cup of coffee in the still of early morning, or savor a slow-cooked, smoked brisket sandwich.

Author: 
Ana Nicole Rodriguez
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Incorporating elements of the emerging microbrewery scene in New York City and drink traditions from Hong Kong, Brooklyn Soda Works has revolutionized the conventional soda. In this week's installment of Faces Behind the Food, co-owner Caroline Mak tells us about her internationally-inspired flavors like the popular lemongrass and lime. Caroline also shares how working as an installation artist has informed her new food career in helpful ways. For hours and locations of all of our vendors, see High Line Food.

Tell us about yourself and your passion for food and drink, including any fun or unusual facts that we might not know. (Any secret talents, perhaps?)

I’m from Hong Kong, a city with endless food offerings that have inevitably informed my own palette choices. In Hong Kong, many people brine lemons, which gives them a distinct taste. In diners, it's common to get a wedge of brined lemon in your soda. Inspired by this Hong Kong custom, we brine our own lemons every winter, and every spring, we have a salted lemon & ginger sparkling soda. We brew the brined lemons with fresh ginger juice. The result is a salty, gingery, fizzy drink with a hint of sugar.

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