Gansevoort Market

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Collaborative food markets are having a moment in this past year. From Gotham West Market, to Hudson Eats, food hall or food court style spaces are housing some great talent all under one roof. The most recent to join this trend is Gansevoort Market in the Meatpacking District.

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Once occupied by a club, this open space now has an array of food offering with a seating section underneath an incredible skylight and wrapped up in branches and bits of nature. Below are a list of all the vendors, in no particular order. 

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Dojo Sushi is serving authentic Japanese cuisine and sushi.

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Tacombi serves Mexican street food and tacos.

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Champion Coffee serves coffee.

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Heermance Farm Purveyors has organic produce from the Hudson Valley.

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Luzzo’s has coal oven pizza.

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The Bruffin Cafe serves a muffin-brioche-like pastry filled with quality ingredients.

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Pig Guy NYC serves BBQ.

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Yiaourti has a Greek yogurt bar with sheep’s milk yogurt.

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Crêpe Sucre is a French crêpe bar.

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Ed’s Lobster Bar serves New England seafood.

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Gansevoort Bakery is a Greek bakery.

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Cappone’s is an authentic Italian specialties and sandwich shop.

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Our True Roots makes beverages and snacks from tiger nuts.

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Dana’s Bakery makes French macarons.

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Lov Organic has organic teas.

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Feel Food has organic juice and highly nutritious food.

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Donostia serves Spanish tapas.

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Flower Girl has whimsical flower arrangements.

The Shorts:
Name: Gansevoort Market 
Location: 52 Gansevoort Street, NYC
The Long and Short: Would I go back? Yes, there are lots of great vendors here, really something for everyone, in an accessible and open space.
Would I recommend it? For sure. It makes a great pit-stop for a coffee or snack, or, grab a bite and dine in their forest-like dining space. Plus, you’re right by the High Line, so, you can really make a day of it.

Stuffin Muffins

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It ‘s Thanksgiving time! Stuffing is usually a huge staple item on the dinner table, but I wanted to shake it up just a bit. So, I came up with individual portions of cornbread stuffing that I’m calling Stuffin Muffins. Now, you can start one of two ways, easier: buying cornbread and toasting it, or, making it and then toasting it. I went all in and made from scratch.

Here’s what you’ll need:

Cornbread:

  • 1 1/4 cups of flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 vegetable oil
  • 1 egg
  • 1/4 cup of whole corn kernles (optional)

Heat the oven to 400 degrees F and grease a 9 in pan. Combine all the dry ingredients in a bowl.

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Then, mix in all the wet ingredients, pour into a pan an pop in the oven for about 20-25 minutes.

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Let the bread cool, then cut into cubes and toast on a baking tray for about 30 minutes or until dry and golden brown.

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Stuffing mixture:

  • 2 tablespoons butter
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1 cups fresh corn kernels
  • 1 tablespoons minced garlic
  • 1 egg
  • 1 1/2 cup vegetable or chicken stock
  • 1/4 cup milk
  • any seasonings you’d like (I used garlic, salt, pepper, thyme, rosemary)
  • 4 cups of the cubed cornbread

Preheat oven to 375 degrees F. Melt the butter and vegetables until tender in a pan, about 4-5 minutes. Set aside to slightly cool.

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Whisk together the egg, stock, milk and herbs and season with salt and pepper, to taste.

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Combine all items, including cornbread and divide the mixture into a greased muffin tray.

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Pop that in the oven and cook covered for 20 minutes. Uncover and cook for additional 20 minutes or until crusty.

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Stuffin. Muffin. Happy Thanksgiving!

Recipe-friendly version:

Here’s what you’ll need:

Cornbread:

  • 1 1/4 cups of flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 vegetable oil
  • 1 egg
  • 1/4 cup of whole corn kernles (optional)
  • Heat the oven to 400 degrees F and grease a 9 in pan. Combine all the dry ingredients in a 
  • bowl.

Then, mix in all the wet ingredients, pour into a pan an pop in the oven for about 20-25 minutes.

Let the bread cool, then cut into cubes and toast on a baking tray for about 30 minutes or until dry and golden brown.

Stuffing mixture:

  • 2 tablespoons butter
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1 cups fresh corn kernels
  • 1 tablespoons minced garlic
  • 1 egg
  • 1 1/2 cup vegetable or chicken stock
  • 1/4 cup milk
  • any seasonings you’d like (I used garlic, salt, pepper, thyme, rosemary)
  • 4 cups of the cubed cornbread
  • Preheat oven to 375 degrees F. Melt the butter and vegetables until tender in a pan, about 4-5
  • minutes. Set aside to slightly cool.

Whisk together the egg, stock, milk and herbs and season with salt and pepper, to taste.

Combine all items, including cornbread and divide the mixture into a greased muffin tray.

Pop that in the oven and cook covered for 20 minutes. Uncover and cook for additional 20 minutes or until crusty.