The Best of City Harvest's Summer in the City Benefit

This past Wednesday City Harvest's young professionals group, Generation Harvest, held its eleventh annual Summer in the City restaurant tasting and cocktail party at the Metropolitan Pavilion. During the event, guests had the opportunity to participate in a silent auction, featuring numerous goodies, both food and non-food related, as well as sample eats and libations from some of New York's best restaurants and bars. This year's event had over 650 attendees and raised over $230,000 to support City Harvest's mission of feeding NYC's hungry.

The Winning Dishes of Tasting Brooklyn 2012

After much success last year, Tasting Brooklyn came back for round two. A diverse collection of restaurants and foodie havens were serving up some prime bites last night and not to worry - we will let you know which ones were the cream of the crop. Attendees included:

An Nhau, Arancini Bros, Benchmark Restaurant, Cheryl's Global Soul, D. Coluccio & Sons, Egg, Fornino Park Slope, Fort Reno, Kiwiana, Littleneck Restaurant, Loreley Williamsburg, Maison Premiere, Palo Santo, Robicelli's, SoCo Restaurant, Stone Park Cafe, Sweet Loren's, Tchoup Shop, The Chocolate Room, The Meatball Shop, The Saint Austere, The Sunburnt Calf BK, and Wild Rise.

Benchmark Restaurant Levels Itself In Park Slope

Park Slope, a popular dining destination and architecturally gorgeous neighborhood of Brooklyn, now has another reason to be desired as a choice neighborhood of residence. Benchmark Restaurant opened its doors in February 2010 near 5th Avenue in the heart of Park Slope.

Serving up New American cuisine, executive chef Ryan Jaronik (above) uses meat from pasture-raised animals and locally-grown produce, as well as culinary skill, to turn out only the best dishes. Favored starters include Chorizo Stuffed Chicken Wings with hot celery giadiniero and blue cheese fondue, and a Trio of Beef Short Ribs-corned, braised, and broiled-are served with truffled sauerkraut, parsley root, and squash kimchee. An entrée of Seared Duck Breast in a foie gras emulsion is sided with sweet potato and leg confit hash. With an entrée menu made up of mostly meat, the Shrimp Crusted Atlantic Halibut, with Shiso Yuzu broth, tomato confit, and cranberry beans, gives the other meat dishes a run for their money.