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A flagship of Union Square since 1967 is the Union Square Greenmarket. 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. Taking it back to his home cooking roots, chef Oak whipped up a shrimp and pretzel stir fry. Starting with a ripping hot wok, chef Oak started by sauteeing his vegetables—mushrooms, bok choy and carrots—for a crisp outside and tender inside. Cooking up the shrimp with plenty of garlic, chef Oak incorporated the honey for just that bit of sweetness. As for the pretzels? He played with their sweet-and-sour nature, tossing them in the wok for a final char, which really tied the dish together.
Hungry? Chef Oak's shrimp pretzel stir-fry is now on Kam Rai Thai's menu for the entire month of February.
Watch the first episode now.
