What happens when you give a chef one hour and a bag of Greenmarket ingredients?
Briefly

What happens when you give a chef one hour and a bag of Greenmarket ingredients?
"Spread across the north and west sides of the park, the open-air market brings together over 140 vendors throughout the week, and has become a hub for New Yorkers to find fresh fruits and vegetables, heritage meats and award-winning cheese, all in one loop. Naturally, the direct connection to some of New York's greatest farmers makes it a hotspot for top chefs, including those who cook at our very own Time Out Market New York, Union Square , just across the street . Which is why this iconic produce destination was the perfect place to host our latest series: The Greenmarket Challenge ."
"The Greenmarket Challenge is officially on! Each month, Time Out will head to the year-round market in search of unique ingredients. We will then deliver the goods to one of our talented chefs at Time Out Market New York, Union Square , who will be given one hour to create a one-of-a-kind dish. If it passes the taste test, the mystery dish will be prepared for everyone to enjoy."
"First up is our very own chef Dhanapol "Oak" Marprasert of Kam Rai Thai . We challenged chef Oak with four unique ingredients: bok choy from Halal Pasture Farms, shiitake mushrooms sourced from Bulich Mushroom Farm, meadow foam honey from Andrew's Honey, and a real twist: honey mustard and onion pretzel bits from Union Square Pretzel Co. But naturally, chef Oak took it like a pro."
Union Square Greenmarket operates year-round across the park's north and west sides with over 140 vendors offering fruits, vegetables, meats and cheeses. Time Out Market New York runs a monthly Greenmarket Challenge that sources unique ingredients from the market and delivers them to a chef who must create a dish within one hour. Chef Dhanapol 'Oak' Marprasert received bok choy, shiitake mushrooms, meadow foam honey and honey mustard and onion pretzel bits. Chef Oak prepared a shrimp and pretzel stir-fry in a high-heat wok, sautéing vegetables for a crisp exterior, adding garlic and honey to the shrimp, and charring pretzel bits to balance sweet and sour flavors.
Read at Time Out New York
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