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Author: 
Kate Lindquist
Colicchio and SonsHigh Line supporters enjoyed a walk-around tasting dinner featuring acclaimed chefs from the neighborhood. Photo by Patrick McMullan.
 

We would like to extend a special thank you to Tom Colicchio, Chef/Owner of Colicchio & Sons, and the talented chefs from the restaurants along the High Line who participated in this year's High Line Chefs Dinner.

The High Line Chefs Dinner is an annual special event that helps raise crucial funding to support the ongoing maintenance and operations of the High Line. This year's event took place on Sunday, October 23. The evening began on the High Line, where guests enjoyed sunset cocktails and hors d’oeuvres. The festivities then moved off the High Line to Colicchio & Sons, where more than 250 guests enjoyed cocktails and innovative small plates during a walk-around dinner.

Author: 
Kate Lindquist


Designers, architects, engineers, and planning nerds like us will appreciate A.O. Scott’s review of Gary Hustwit’s new film, Urbanized in today’s New York Times.

“Like a really good class taught by a team of enthusiastic professors, Urbanized supplies grist for many late-night arguments or solitary ruminations. It is worth venturing out of your room, climbing on your bike or boarding a low-emissions bus and fighting your way through a crowd to see.”

Author: 
Kate Lindquist
 

It is the question we are asked most often by visitors on the High Line: what is happening with the final section of the High Line just beyond the construction fence at West 30th Street?

Representing one-half mile of the entire historic freight rail structure, the High Line at the West Side Rail Yards wraps around an incredibly complicated development site. It has working rail yard filled with LIRR trains, plans for the city’s largest real estate project in decades, and multiple stakeholders from the public and private sectors, all of whom have unique needs.

Author: 
Erika Harvey
A Social Soup ExperimentGuests gather at a communal table at Friends of the High Line's Social Soup Experiment, Saturday, October 22
 

What happens when hundreds of people gather for a one-pot meal at a communal table in a restaurant without walls placed on the High Line?

Why, they eat of course!

Author: 
Erika Harvey
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Grass clippings, tree trimmings, banana peels, and coffee grounds might sound like things you’d throw in the trash, but here at the High Line, these are all raw ingredients for “black gold,” better known as compost.

Author: 
Kate Lindquist
seedheadsThe seed heads of the wild bergamot (Monarda fistulosa 'Claire Grace') on the High Line.
 
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The High Line is full of signs that fall has arrived in New York City. There is a chill in the air, and picnics on the 23rd Street Lawn and the sights and sounds of children splashing in the water feature on the Diller-Von Furstenberg Sundeck have given way to quiet strolls through the park.

When you visit the High Line in the next few weeks, you can spot the gardeners tending to the milkweed pods in the planting beds, and the maintenance staff preparing for a busy schedule of fall programming. When you stroll through the Chelsea Grasslands, you smell the sweet scent of the Prairie Dropseed, or you might catch a blooming Solidago nestled in a bundle of autumn leaves. Visitors to the Chelsea Market Passage can try new menu items from from High Line Food vendors, such as hot chocolate from Blue Bottle Coffee or grilled cheese sandwiches at The Porch.