Its parent company, Urbanspace, “cultivates creatively rich environments, places where local makers collaborate, exchange ideas, and showcase their wares.”

Why run all over New York City to find what’s hot and trending when here, in one space, some 20 food artisans sell their wares?

We were one of a group of lucky food writers who were invited to taste a sample from every boutique for weekend brunch.

And what a brunch it was: a memorable buffet of delicious, modern casual fare that can accommodate almost anyone’s diet (mainstream, Paleo, vegan and vegetarian).

In fact, if we were planning a wedding or other big party, we’d rent out the entire space and let our guests go from bay to bay, assembling their ideal feast.

Here’s what we had. We’re leaving out the adjectives because everything listed would get a superlative. Alas, we filled up to bursting before we could taste everything that was served, so apologies to those we didn’t get to. We shall return.
 
WHAT WE ATE…AND ATE…AND ATE

 
AND MORE

TOP PHOTO: Scones from Ovenly. BOTTOM PHOTO: Tomato, Sausage & Sage Pizza from Roberta’s. Photo by Deirdre Schoo.

 
AND MORE
There’s also a Featured Mashup, when two vendors collaborate on a dish. This month, Dough Donuts and Mayhem & Stout created a Pulled Pork Glazed Doughnut, the hefty glazed donut generously topped with pulled pork and served with a house-made barbecue sauce and maple brown sugar hot sauce.

Here we have to use an adjective: memorable.

TOP PHOTO: Pulled Pork Glazed Donut. Photo
courtesy Mayhem & Stout. BOTTOM PHOTO:
Deconstructed Niçoise Salad. Photo courtesy
Maiden Lane.

UrbanSpace Vanderbilt is open for breakfast, lunch and dinner daily:

 
The address is 230 Park Avenue (the Helmsley Building), but don’t look for an entrance there. The entrance is on Vanderbilt Avenue between 45th and 46th Street.

Go to 45th or 46th Street and head to Vanderbilt, which is east of Madison Avenue and west of Lexington Avenue. Lost? Call 212-529-9262.

This is part of the annoying New York real estate developer habit of using the most prestigious address allowable by the Buildings Department, even though there’s no entrance at that address (it’s around the corner on a less-prestigiously-named street). You won’t find any door to the Helmsley Building on Park Avenue, either. The entrance is on East 45th Street.

In a neighborhood where premium casual fare is hard to find, UrbanSpace Vanderbilt is a welcome addition:

 
The place was packed!

Dessert lovers know the comfort of a rich bread pudding, a way to top yesterday’s bread with custard and cook it in a casserole dish into something sublime. (“Casserole” has a broad definition: simply, a side dish or stew cooked slowly in an oven.)

Leave out the sugar and you have a savory custard, to be served as a side with dinner.

Bread pudding originated in the 11th or 12th century as a way to use stale bread. Pieces of bread were cut or torn, combined with other ingredients (cheese, onions, mushrooms and other vegetables, bits of meat), topped with custard, and then baked until the top was set but the inside was soft and creamy.

 
But the great thing about bread pudding is that you can use any bread or a mixture of breads. In other words, if you have leftover baguette, challah, and cornbread, toss them together.

The following recipe is from La Brea Bakery, which suggests it to accompany the Thanksgiving turkey or any roasted meats. They make it with their Organic Rustic French Loaf.
 
 
RECIPE: LA BREA BAKERY SAVORY BREAD PUDDING WITH APPLEWOOD SMOKED BACON

Prep time is 60 minutes, and cook time is 120 minutes.

Ingredients For Nine 3″x3″ Pieces

 
Preparation

1. PREHEAT the oven to 350°F.

2. CUT the bread into 1” cubes, removing the crust; place in a large bowl. Pour the chicken stock over the bread and stir to wet all cubes. Allow the mixture to sit for a half hour, stirring occasionally to be sure all the liquid is absorbed.

3. CHOP the chestnuts coarsely. While waiting for the bread to soak, place a medium pan over medium heat and add the bacon and chestnuts. Stir occasionally and continue cooking, stirring occasionally, until the bacon is golden but not yet crispy. Remove from heat and set aside.

[2] Spinach and garlic bread pudding. While most recipes blend the bread with the other ingredients, in this version it sits on top. It makes for a prettier presentation. Here’s the recipe, from Food & Wine.

[3] Pumpkin bread pudding with Bourbon sauce (photo © Go Bold With Butterz).

[4] Applewood smoked bacon and Italian parsley flavor in this savory bread pudding recipe at left (photo © La Brea Bakery).

5. SPRAY the inside of a 9” baking pan with cooking spray and fill it with the bread mixture, making sure to spread evenly to fill the pan and create a level top surface. Cover the pan with aluminum foil and bake on the middle rack of the oven for 40 minutes. Remove the foil and bake for an additional 15 minutes. Remove from the oven.

6. SERVE immediately or allow to cool completely for serving later. If serving later, reheat by covering with foil and place in a 350°F oven for 20 minutes, or until warmed through.
 
 

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Chef Gerard Viverito is a culinary instructor and operator of Saveur Fine Catering, a company whose beliefs and center on local, sustainable and organic foods. He has a passion to teach others how to cook more healthfully.

Here’s what he shared with us regarding preparation of a healthier Thanksgiving meal.

1. Buy a turkey that is 100% bird.

Order an organic pasture-raised bird from a butcher or a local farmer. Most store-bought frozen turkeys have been injected with a solution made from added sugar, salt and artificial flavorings, that increases their weight by up to 12%. Look closely: These birds must be labeled as “basted,” “marinated” or “injected.” Additives are not allowed in fresh turkeys.

2. Ditch the boxed stuffing.

That familiar stuffing in the red box contains partially hydrogenated oil, the primary source of trans fats. Nix all the prepackaged stuffings—many contain trans fats or other unhealthy ingredients—and pick up some day-old bread. Have the kids help by tearing the bread into pieces the night before. Create a family tradition with homemade stuffing.

Refrigerated dough products including crescent rolls often contain partially hydrogenated oils (trans fats), as well as emulsifiers such as monoglycerides and diglycerides which may also contain trans fats. Easy drop biscuits take just 15 minutes to make and require just a handful of ingredients.

Another thought: With all the food on the Thanksgiving table and rich desserts to follow, do you really need bread?

Make your own pie crusts. Store-bought
crusts often contain trans fats. Photo
courtesy Williams-Sonoma.

Don’t take the easy way out and use instant potato flakes. They may also contain trans fats.

Chef Gerard suggests a move beyond mashed potatoes to mashed root vegetables. If your crowd is sophisticated or health conscious, they may actually prefer it.

Cook a medley of potatoes, parsnips and celery root, flavored with garlic and nutmeg, and mash away.

Avoid the gravy packets

Many powdered gravy mixes contain partially hydrogenated oils as well as monosodium glutamate, disodium inosinate and artificial colors. Prepare your own gravy by whisking a few tablespoons of flour or cornstarch into the turkey drippings.

Don’t Buy Prepared Crusts

Frozen pie crusts are one of the worst trans fat offenders. If cake is a family favorite, beware of trans fat-rich canned frosting.

Thanks, Chef Gerard!