melt bakery

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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

The High Line and Brooklyn Grange Rooftop Farm recently hosted Honey Day, an annual family-friendly event that educates participants about the important role of the honeybee.

Through fun activities, honey tastings, and an open market featuring local beekeepers’ crafts and honey, participants discovered why the honeybee is our friend and an industrious worker.

Our food vendors also crafted honey-themed menus, from honey-infused beers to wildflower honey-roasted plum paletas.

Participants celebrated the honeybee and left bee-utifully inspired by nature’s wonder.

Brooklyn Grange Rooftop Farm’s Asher Dov teaches curious children the many ways bees are important to our ecosystem using an observational beehive with more than 2,000 bees from their farm in the Brooklyn Navy Yard.

Author: 
Ana Nicole Rodriguez
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Learning to bake cookies alongside his nurturing mother, Julian Plyter of Melt Bakery unknowingly discovered his life’swork . In this installment of Faces Behind the Food, Julian shares memories from his childhood, when he first learned to roll out cookie dough and used fruit picked ripe for his cookies. This early introduction to baking led Julian to pursue baking professionally and open up the beloved Melt Bakery. 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 have been an avid supporter of local food since I was a kid, picking peaches in my great-grandfather's backyard, picking cherries with my mom from our own tree, and planting and cultivating gardens with my family. I am also a classically trained pianist, although it's been a while; not sure if there's any talent left in that pool! My favorite composer to play was always Chopin. My paternal grandmother was actually my first piano teacher, and she gave me many of my beloved cookie recipes as well.

The earliest memory I have is rolling cookie dough at the age of four using old-fashioned tools like cherry pitters and wooden spoons belonging to my grandmother. We had orange-and-green wallpaper in the kitchen that I can still visualize, too. My mother inspired my love of baking. I’ve spent countless hours beside my mother learning to replicate her recipes, but no one can make better cinnamon buns than she. In our hometown, she also reigns as queen of homemade pies. The classic Melt cookie is a chocolate-chip walnut, adapted from one of my mother’s old recipes.

Author: 
Erika Harvey
“Decisions, decisions,” Rhesa Storms tweeted to accompany her #shareameal photo submission. Photo by Rhesa Storms.
 

This is the first season that you can enjoy both sweet and savory food offerings at the High Line.

To celebrate the moments made possible by delicious food, great company, and a one-of-a-kind public space, we asked you to share your photos with us on Twitter and Instagram using the hashtag #shareameal.

The winner in July was Rhesa Storms, who took an adorable photo of her young friend peering over the edge of Melt Bakery’s cart on the High Line.

Author: 
Erika Harvey
Chelsea Market PassageThe Chelsea Market Passage was home to High Line Food vendors all summer and fall. Photo by Iwan Baan.
 

Our first full season of High Line Food will soon come to a close. We pulled together some photos of our favorite moments from the year. Take a look, and tell us what you think. We hope you will share your thoughts with us to help make High Line Food even better next year.

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