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Chef Joe Bachman’s Vegan King Oyster Mushroom “Chicken Wings”
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
At Great Performances, we believe that Life Happens Around Food®. We make that happen with delicious food, warm hospitality, and culinary creativity. At the heart of our creativity are our chefs. In this series, our chefs raise their voices in our Chefs’ Choir™, sharing their delicious recipes, helpful tips, and inspiration for creating memorable events. We tap into their culinary genius as we plan your special events for business purposes and collaborate on your special event planning for social and entertainment purposes. Whether you need a corporate lunch, a wedding reception, a milestone celebration, or a nonprofit gala, our chefs bring their inspiration and creativity to ensure you have an exceptionally delicious event.
This month, we’re celebrating Climate Week and sharing recipes that contribute to a healthier planet. We asked our chefs to raise their culinary voices and share dishes that are vegan, vegetarian, or plant forward; dishes that use the entire ingredient, from root to frond; and dishes that highlight ingredients that are more sustainable for the planet.
Check out their delicious contributions – and let us know which ones you’ve tried!
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
The United Nations declared 2023 International Year of Millets (IYM 2023). Millets have high nutritive value, are gluten free and have low glycemic index. Even though
Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious with Chef Joe Bachman’s sauce and a great way to celebrate Climate Week.
For the Wings
For the Sauce
Prepare the Sauce
Prepare the Wings
The United Nations declared 2023 International Year of Millets (IYM 2023).
Millets have high nutritive value, are gluten free and have low glycemic index.
Even though millets have been a nutritional staple in diets throughout Sub-Saharan Africa and Asia for thousands of years, the UN has noted that their cultivation is declining in many countries just as their potential to address climate change and food security is beginning to come to light.
Therefore, we’re celebrating Climate Week with a staple millet dish from India. Every time this dish is cooked, we use the entire vegetable to preserve maximum nutritional value and eliminate waste. Any vegetables with their peel can be added to this recipe and slow cooking is the key, as it’s one of the cooking techniques which retains the maximum color of vegetables and preserves vitamins minerals during the process which helps nourish and heal the body.
Serve Vegetable Millet Khichdi warm.
Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps as they can be used when you prepare the lentils to help flavor the broth and the lentils!
Any time you have some leftover bread that’s getting stale, break it up into crumbs either with your hands or in a food processor, and toast in a low oven till dry. Store in an airtight container until needed.
When preparing dishes using vegetables, save the scraps to use in the dish if it has a cooking liquid or store in your freezer until you have enough to make a broth.
In this recipe, we’ll reserve the garlic and onion skins and their trimmings, and the scraps and trimmings from the bell pepper and carrot. We like to wrap them in some cheesecloth before we add to the cooking liquid for the lentils so that they’re easy to remove.
Sear on both sides on a very hot sauté pan and enjoy as desired!
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of our favorite recipes that won’t heat up your kitchen but still deliver exceptional flavor. We’re also making taking advantage of fresh summer produce – we guarantee these recipes will be on repeat!
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
Cheers to Summer BBQs! Beat the heat with Chef Brandi Solomon’s cool, crisp, and refreshing Tipsy Pineapple Cocktail Recipe.
Charred zucchini stars in this easy salad that’ll keep you from overheating in the kitchen. Avocado adds a luxurious bites, while salty feta and fresh mint balance the flavors.
Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.
You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!
Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt
For the Salad
For the Pickled Watermelon Rinds
For the Coconut Basil Vinaigrette
This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
3 tbsp soy sauce
2 tbsp honey
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper to taste
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
Wooden or metal skewers
Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.
Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.
Preheat the Grill. Preheat your grill to medium-high heat.
Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.
We had an especially colorful and delicious pride this year! Although we celebrate diversity throughout the year, we pull out the stops during the months honoring the various groups.
We kicked off Pride with special request from our team at Trinity, which became the décor across our venues during Pride. Our celebrations included several events across New York including First Saturday at Brooklyn Museum, events at Asia Society, and at Rockefeller University.
by Alexander Belmont, Venue Merchandising Manager
From free gender affirming haircuts for local high school students, to hosting a queer prom each year, Kenya came to me with the desire for Trinity Cafe’s seasonal decor to reflect the dedication Trinity Church Wall Street has towards the LGBTQIA+ community. While putting up the window decor, a repurpose of photo booth props and a large vintage hued rainbow garland, the installation enticed pedestrians to walk up to the window and peek through to discover what was inside a building they had glazed over times before. The rainbow of colors summer succulents come in presented a neat opportunity to create small floral designs representing each individual pride flag to fully encompass inclusivity. As a member of the LGBTQIA+ community, I am proud to be able to work with an organization that is just as excited for pride as I am.
Location: Rockefeller University, New York, NY
Guest Count: 250
Date: June 28, 2024
Event Planner: Jessi Owens, Catering Director, The Rockefeller University
Each year, The Rockefeller University hosts a Pride Celebration for it’s students, faculty and staff. It’s a fun, interactive gathering for all and included a photobooth, a swag station where folks could decorate a hat with Pride-themed and self-identifying pins, a rainbow-themed dessert table, and a drag show hosted by New York’s own Jaclynn Hyde!
Following the fabulous performance, dessert stations of grilled-to-order s’mores and Dippin’ Dots Ice Cream remained open as guests danced the night away to the beats of Rockefeller University’s own DJ Marlin.
Special thanks to Broadway Party Rentals who custom made the buffet screens that were thoughtfully designed to reflect the Pride flag.
It was a fun, festive, and colorful event!
America BBQ Station
Beef Brisket classic bbq
Carolina Chicken mustard bbq
Beer Bratwurst spicy mustard
Grilled Tempeh blueberry bbq
Sweet Potato & Scallion Salad
Classic Cole Slaw
Mac & Cheese Bites
Latin Seafood Station
Classic Seafood Paella Spanish yellow rice, seasonal shellfish and mollusks
Salmon Ceviche
Vegetable Tamales
Chili Bean Salad
Tostones
Brazilian Steakhouse
Peri Peri Grilled Chicken
Bacon Wrapped Pork Loin
Grilled Top Sirloin chimichurri
Vegan Chimichurri Sausage
Brazilian Style Chopped Salad romaine, green olives, tomatoes, red peppers, fresh herbs, lime vinaigrette
Brazilian Cheese Bread
Desserts
Rockin’ Dots birthday cake, cotton candy, banana split, rainbow ice
S’Mores classic, cookies n cream, reeses, mint
Rainbow Dessert Table
Fruity Pebble Rice Crispy Treats
Rainbow Popcorn
Madeleines
Chocolate Covered Pretzels
Funfetti Cake Pops
Funnel Cakes
Venue: Leo Cafe at Asia Society
Guest Count: 250
Date: June 20, 2024
Event Planner: Karla Jovel, Event Director
Asia Society and The Human Rights Campaign celebrated LGBTQIA+ Pride Month with a special Leo Bar Happy Hour event on June 20. A fabulous evening of networking featured a special performance by actor, singer, and producer Lora Nicolas Olaes.
Following the program, guests enjoyed music by DJ Kai Song along with cocktails and snacks, and were invited to check out Asia Society’s current exhibition, COAL + ICE.
We created two specialty cocktails for the event:
Out & Proud Cocktail
aperol, tequila, pineapple, elderflower syrup
Out & Proud Zero Proof Mocktail
pineapple, grenadine, club soda, butterfly pea
June is one of our favorite months for many reasons: our produce comes in from the farm and we distribute our first CSA shares, love is in the air as we celebrate couples getting married, and many of our partners hold their annual galas.
From idyllic garden settings and iconic stages, they run the gamut from hands-on creative workshops to legendary performances. Below we share some of the incredible galas our cultural partners hosted in June.
Location: Wave Hill Public Garden, The Bronx, NY
Number of Guests: 150
Date: May 30, 2024
Event Planner: Linda Abbey
Wave Hill held its annual Spring Gala on May 30, honoring Tom de Witte, the Netherlands-based international landscape designer and kicking-off the creation of their new meadow.
Guests began their evening with cocktails and pass hors d’oeuvres on the lawn accompanied by a live jazz trio before heading to Wave Hill House for dinner and the presentation followed by a live auction. A special touch was the centerpieces of Wave Hill Mini Meadows that served as a preview of the meadow to come. Plants were selected by Wave Hill’s Director of Horticulture, Cathy Deutsch and hand crafted by Cathy, the gardeners, and the John Nally interns.
Veteran planner and one of the first people to work at Great Performances, Linda Abbey and her team created a beautiful experience for the guests with a variety of our most popular hors d’oeuvres for the cocktail reception on the lawn, perfectly paired with delicious libations from Tobalá, a local Mexican restaurant who provided El Mero Mero cocktail (mezcal, cucumber, tepache, serrano) and a zero proof mocktail, the Margarita de Jamaica (seedlip, hibiscus, lime).
To support Wave Hill and learn more about the gala, click the link here:
Butlered Hors d’Oeuvres
Spicy Thai Chicken red endive
Boneless Lambchop
Carrot Tartare Cup
Peruvian Potato Cup comte fondue
Tuna in a Birds Nest
Pepper Crusted Beef Filet
Seated Dinner
First Course
Spring Vegetable Mosaic
Entree
Seared Atlantic Cod asparagus, spring peas, carrots, marble potatoes, lemon pistou
Dessert
Lemon Violet Semifreddo blueberry compote, violet foam, raspberry sauce, hibiscus meringue, lemon-blackberry semifreddo
Gluten Free Blackout Cake Redux chocolate cremeux, malted milk chocolate custard, gluten free devil’s food cake, blackout chocolate glaze, sugar beet gel
Location: Apollo Theater, New York, NY
Number of Guests: 500
Date: June 11, 2024
Event Planner: Amanda DiUglio
The Apollo Theater celebrated “90 years of years of black culture, creative and community” at its spring benefit on June 10. Hosted by comedian and actress Kym Whitley, the organization raised over $3 million during its celebration which honored music legend Kenneth “Babyface” Edmond and USHER. Fat Joe and Kwanza Jones presented Babyface with The Apollo’s inaugural Legacy Award after being inducted into The Apollo’s Walk of Fame the previous day. USHER was presented with the Icon Award, presented by The Apollo President and CEO Michelle Ebanks and Executive Producer Kamilah Forbes.
Notable attendees included Andra Day, Ava Duvernay, Bevy Smith, Doug E. Fresh, Ariana DeBose, Susan Kelechi Watson, Reverend Al Sharpton, Governor Kathy Hochul, Kara Young, Leon, Malik Yoba, Nikole Hannah Jones, Vanessa Bell Calloway, Tonya Lewis Lee, Janai Nelson, Kwanza Jones, Sherrese Clarke- Soares, and more.
Senior Event Director – and longtime planner of events at The Apollo – Amanda Di’Uglio, collaborated with The Apollo team to create a menu that captured the spirit of the event and the bounty of the season. We also partnered with local favorite, Charles Pan Fried Chicken to present stations featuring his most popular dishes; and shared tasting plates from notable local restaurants, Angel of Harlem, FIELDTRIP, and Vinateria.
To support the Apollo Theater and learn more, become a member at the link here: Membership (apollotheater.org)
Butlered Hors d’Oeuvres
Hudson Valley Succotash Tart sunchoke puree, crispy kale
Mushroom Mole Taco radish, lime, onion, cilantro, sesame seeds
Deviled Quial Eggs smoked paprika
Tamari Ginger Tuna Poke crisp sesame tuile
Maryland Crab Cake Chesapeake remoulade
Andouille Sausage Pigs in a Blanket creole mustard
Steakhouse Bite pepper beef filet, potato, gruyere creamed spinach, horseradish
Chef’s Station 1
Charles Pan Fried Chicken
Lightly Smoked Cedar Planked Salmon
Tomato, Mozzarella, & Basil Salad
Grilled Mexican Corn Salad grated cotija cheese, chipotle aioli, cilantro, fresh ground chile
Tuscan Kale Caesar Salad parmesan, hand torn croutons, capers, Caesar dressing
Smoked Gouda Cornbread
Cheddar Cheese Twice Baked Mini Potatoes
Chef’s Station 2
Charles Pan Fried Chicken BBQ Chicken
Braised Short Ribs red wine reduction glaze, gremolata
Grilled Corn & Heirloom Tomato Succotash summer squash, zucchini, lima beans, basil, lemon vinaigrette
Maple Rosemary Roasted Sweet Potato Wedges
Vegetarian Chopped Wedge Salad romaine, blue cheese mousse, sundried tomato, mushroom, chive, afilla cress
Cheddar Biscuits
Green Asparagus Salad morels, peas, pea tendrils, black truffle sherry vinaigrette
Passed Tasting Plates
Angel of Harlem Shrimp & Grits
Fieldtrip Short Rib & Carolina Rice Bowl collard greens, coriander roasted carrots, comeback sauce, parsley, marigolds
Vinateria Beetroot Campanelle Pasta artichoke, mushroom dill pesto sauce
Dessert
Banana Pudding Cups
Chocolate Chip Cookie & Vanilla Milkshake Shot
Key Lime Tartlet
Flourless Chocolate Cake Bites
Blackberry Cheesecake
Location: Powerhouse Arts, Gowanus, Brooklyn
Number of Guests: 1,000+
Date: June 15, 2024
Event Planner: Morgan Golumbuk
Powerhouse Arts – the dynamic and exciting “factory for art and ideas” in Gowanus, Brooklyn – is a brilliant purpose-built facility for art and fabrication professionals and educators with dedicated spaces for fabrication, studios, and community and private events.
On June 15 they held their Community Day, a family-friendly, age-inclusive event across three floors in their facility. Attendees were able to participate in hands-on workshops, demonstrations, screenings, and conversations with PHA creators and partners. The afternoon also included performances in the loft and an exhibit of Brooklyn College MFA students’ theses.
Read more about the event here: Powerhouse Arts Community Day
Senior Event Director and resident travel foodie, Morgan Golumbuk, created a fun grab-and-go menu that all could enjoy.
Afternoon Snacks
Black Bean and Corn Salsa with Blue Corn Chips
Peach & Habanero Salsa with Plantain Chips
Pita Chips with Charred Eggplant Dip
Root Vegetable Chips with Caramelized Onion Dip
Carrot Sticks with Hummus
Muffaletta salami, ham, provolone, jardiniere, tomato aioli
Vegetable Muffaletta grilled seasonal vegetables, basil pesto, jardiniere tapenade spread, provolone, mozzarella
Pesto Grilled Chicken Caprese Mozzarella, Tomato, Arugula
Classic Tuna Salad Sandwich
Flourless Mocha Brownie Bites
Chocolate Chip Cookies
Location: Caramoor Center for Music and Arts, Katonah, NY
Number of Guests: 375
Date: June 22, 2024
Event Planner: Amanda DiUglio
Caramoor celebrated their 10-year collaboration with Jazz at Lincoln Center on June 22. During the event, they honored Wynton Marsalis, a world-renowned trumpeter, bandleader, composer, and Managing and Artistic Director of Jazz at Lincoln Center.
Over the course of the evening, guests gathered for cocktails on the lawn before proceeding to the Venetian Theater where they enjoyed a concert by the Jazz at Lincoln Center Orchestra featuring Wynton Marsalis. Dinner in the Gala Tent on Friends Field followed the concert.
Senior Event Director – and frequent visitor to Caramoor in her role as our resident wedding expert – Amanda DiUglio worked closely with the Caramoor team, pulling inspiration from Dizzy’s Club at Jazz at Lincoln Center to create a special menu celebrating the roots of jazz.
Butlered Hors d ‘Oeuvres
Maque Choux Bites
Carrot Mousse Tarts
Pecan Crusted Pimento Cheese Balls
Deviled Quail Eggs
Mini Crawfish Salad Po Boy
Shrimp & Grits
Andouille Sausage Pigs in a Blanket
Cajun Rubbed Lab Chop
Reception Station
Steamed Shrimp
Raw Wellfleet and Blue Point Oysters on the Half Shell
Little Neck Clams on the Half Shell
Remoulade, Classic Mignonette, Cocktail Sauce, Fresh Horseradish, Tabasco Sauce, Lemon Wedges
Dinner
Great Performances Signature Bread Basket
Sea Island Pea Hummus crisp spring vegetables, smoked paprika oil, fresh herbs, low country rice shards
Field Green Salad sugar snap peas, red and green strawberries, watermelon radish, mint, creamy buttermilk dressing
Tasso Spiced Short Rib cast iron mac & cheese, braised green beans
Vegan Jambalaya Stuffed Peppers
Dessert Station
Banana Pudding Cups
Bourbon Pecan Diamonds
Chocolate Pretzel Caramel Tartlet
Golden Pistachio Praline Chocolate Truffle
Turtle Brownie
Miniature Ice Cream Cones
Mini Strawberry Shortcakes