Each month, our Food Festival series highlights a single dish through a chef- and community-driven recipe, practical cooking tips, and serving inspiration.
This March we’re sharing Chef Denis Williams’ Authentic Fish & Chips. Crisp batter shattering around tender white fish. Thick-cut chips with fluffy centers and crunchy edges. Bright green mushy peas finished with butter. A splash of malt vinegar. Maybe a spoonful of tartar sauce. It’s simple food — but executed well, it’s extraordinary.
Chef Denis walks through every essential step — from balancing the batter to achieving chips that stay crisp outside and cloud-soft within.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
While fish may headline the plate, March quietly belongs to the potato. In early spring across the Northeast, the fields are just beginning to wake up. At Katchkie Farm, this is the moment when carefully stored root vegetables — harvested months ago and cured for longevity — continue to anchor the kitchen. Potatoes held through winter develop the dry, starchy structure that makes them ideal for frying. That’s why technique matters now: a brief pre-cook, a thorough dry, hot oil at the right temperature. When handled with care, the humble potato becomes the crisp, golden backbone of the dish.
Recipe: Authentic Fish & Chips
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Ingredients
For the Fish
- 2 pieces white fish (halibut, cod, or scrod)
- 2 cups flour
- ½ cup rice flour
- ¼ tsp baking powder
- 1 ½ to 1 ¾ cups seltzer
- Salt and pepper to taste
For the Chips
3-4 large potatoes
Procedure
For the Fish
- Season your fish with salt and pepper dredge in the flour mixture and set aside
- Add the seltzer to the flour mixture with the baking powder and soda stir until incorporated into a smooth batter that will coat the back of a spoon
- You might need more liquid so test this via the spoon method
- Heat the oil in a pot or deep fryer until 350* degrees
- Dipping the fish into the batter until coated tap off the excess and fry for about 4-5 minutes for thick cut pieces of fish
- Remove the fish and drain on paper towels set aside in a warm oven
For the Chips
- Cut the washed potatoes into 1×5 inch pieces reserving them in water to keep them from turning brown
- Place them in a pot with cold water and bring them to a boil turn them off and let them sit in the water for 5 minutes
- Dry them out on a counter on top of a towel
- Heat the oil to 350* and fry them until golden brown and crisp about 3-4 minutes drain and season them with salt and pepper
Recipe: Mushy Peas
No proper fish and chips plate is complete without mushy peas. A staple of British chippies for generations, this vibrant green mash adds gentle sweetness and a soft, buttery contrast to the crisp batter and golden chips.
Ingredients
1 pack frozen peas
3 Tbsp butter
Salt and pepper
Procedure
Melt the butter in a pan over medium heat and the defrosted peas and cook for about 4 minutes
Mash them with a potato masher or transfer to a food processor and pulse until smooth
Serve with malt vinegar or tartar sauce
Pro Tips from Our Chefs
Note you must pre cook the potatoes or they will not be crispy
How to Use It: Serving Suggestions
Serve immediately while the fish is hot and the batter is at its crispiest. Finish with a generous pinch of flaky salt and a splash of malt vinegar for brightness. Tartar sauce on the side is classic, but a simple squeeze of lemon works just as well.
For a traditional presentation, plate the fish and chips together with a generous spoonful of mushy peas. For a more casual approach, wrap the fish loosely in parchment and serve family-style with chips piled high in a bowl.
Pair with a crisp lager, a dry cider, or sparkling water with lemon. If you’re leaning into early spring, add a simple shaved cabbage slaw or quick-pickled onions for contrast and crunch.
However you serve it, timing is everything — fish and chips are at their best straight from the fryer to the table.
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More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
After months of recording, collaboration, and careful craft, Trifon Dimitrov has released Forefathers, the album he set out to make when he applied for the 2024 Great Performances Artist Fellowship. Rooted in lineage, legacy, and deep respect for the jazz bass tradition, the project moved from vision to reality with Fellowship support. “The Fellowship Award was a perfect jump starter for realizing my project,” Trifon says. “It gave me the financial comfort to start.”
While the vision remained clear, the path to completion required more time than originally expected. “Timewise it was harder to complete the project,” Trifon explains. “And the only reason is because to make the best and most of it, I went as far as I could to have legendary names on the project. That of course requires more time to schedule recordings and fit in their schedule.”
That commitment paid off. By September 2025, the music for the album was fully recorded, marking a major milestone. Editing, mixing, and mastering followed, completed in collaboration with a multi-Grammy-winning studio. From there came the final layers: artwork, physical production, and preparing the album for release.
One of Forefathers’ most extraordinary moments comes from a duet between Trifon and his longtime teacher, Ron Carter, a living jazz legend whose influence on the music is immeasurable. Carter is a NEA Jazz Master, a multi-Grammy winner, and holds the Guinness World Record for most recorded bassist in jazz history. For Trifon, the collaboration is both personal and symbolic, bringing the album’s title full circle.
Looking back on the process, Trifon describes the creative work as only the beginning. “Now the real work begins!!!” he says. “Working on the album, recording, rehearsing and finishing it was the fun part.” What follows, he explains, is the demanding and often invisible labor of sharing the work with the world. “In order for an album to reach listeners and to lead to more reputable venues and festival performances, there is a ton of PR work to be done. That includes endless research, communication and efforts to put it out there.”
We wish him the best of luck as the album makes its way into the world. We’re proud to have supported him through the Great Performances Artist Fellowship and excited to see where the music takes him next.
GP was founded in 1980 as a waitress service supporting women in the arts, and from that audacious beginning, creativity has been woven into our company DNA. Art is everywhere at GP. We partner with iconic New York cultural institutions like the Brooklyn Museum, Jazz at Lincoln Center, and the Brooklyn Academy of Music. Through our Artist Fellowship Award, four staff artists each year have the opportunity to receive a $5,000 grant to complete a project they’re passionate about. And if you’ve ever visited our office you know, nearly every inch of wall space that’s not already claimed by thriving plants is filled with art.
With that enduring love of the arts in mind, we turned our attention beyond the workplace and asked our team: how do you experience the arts outside of work ….with your kids? Here is what they had to say.
De'Enna Quinn - Inside Sales Associate
My daughter’s very first show was Boop! The Musical, and she treated it like serious business — studying the costumes, whispering questions about how sets move, fully invested from curtain up to curtain call. Not long after, we joined NYC Girl Scouts for a special matinee of Mamma Mia!, which quickly turned into enthusiastic seat-dancing and a post-show breakdown of her favorite numbers.
On a rainy Saturday, we took sketchbooks to The Metropolitan Museum of Art and picked a gallery to sit and draw. No racing through exhibits — just choosing a painting, noticing details, and trying to capture what we saw. It felt simple and special at the same time.
That’s what I love most about raising her here. Broadway one week, museum benches the next. The access is extraordinary — but the real gift is watching her curiosity grow every time we step into something new.
Mike Deuel - Executive Chef of Catering Operations & Anastassia Batsoula-Deuel - Event Chef
Spending time in the arts with our daughter Mila has been one of our greatest joys so far. Since she was just two months old, she’s been fascinated by patterns—studying fabrics, contrasting designs, and carefully observing the details on people’s outfits (she’ll stop and really look at what someone is wearing). Art time began simply with water painting and her beloved water pen, still one of her favorite tools. We’ve since added drawing on a dry erase board and crayons on paper. Like many young artists, she’s especially inspired by what we call the “forbidden surfaces,” and we’ve learned to see that curiosity as creativity in action. We love visiting museums together, where she studies paintings and lights up at bold colors. Watching her connect with art so instinctively reminds me that creativity isn’t something we teach children—it’s something we protect and nurture.
Holly Prochilo – Administrative and Project Coordinator
I love taking my kids into the city on the LIRR for artsy adventures. I lure them in with the promise of their favorite foods, something they can’t get on Long Island. For my 10-year-old son, it’s Ippudo Ramen. For my 12-year-old daughter, Raising Cane’s. Before the reward of the meal, I sneak in the culture.
We might visit a museum, gallery, or show. Recently, we’ve gone to the Met, seen Six on Broadway, caught Mt. Joy in concert at The Theater at MSG, and strolled through the galleries of Chelsea.
I’d be lying if I said every moment is filled with awe and wonder. Sometimes they’re bored or tired. There’s definitely some whining and a fair amount of dragging feet by the end of the day. But truthfully, the days I make them walk the most or stay out the longest are the ones they remember best. A little character-building goes a long way. After some good food and a quiet train ride home they return inspired, full of new ideas and ready to create.
A few weeks ago, I watched our students heatedly debate how hot a hot sauce should be. They weren’t arguing about whether they could make one—that seemed to be a given—but rather, how far they wanted to push the flavor. They added a squeeze of lime, a few spices, and suddenly the conversation shifted. They were no longer following a recipe: they were making the dish their own.
Every year, our Teen Culinary Apprentices take on a unique challenge: conceiving, developing, and presenting three canapés for hundreds of guests at our Art of Cooking gala. The student tasting stations are a real-world stage for the teens to step into professional roles. Not as assistants, but as creative leads. Because the canapé menu isn’t handed to them—it evolves from their own ideas.
Over the past few weeks, our class time at Hillcrest High School in Queens has been dedicated to the process of tasting and refining the bites they’ll serve on the night. Realizing their dishes would be served to hundreds of guests at a fundraising gala in Manhattan sparked a new level of energy in the room. One of my students, Tawdrea, pitched Buffalo Cauliflower bites to the class, and they all immediately agreed. They knew they wanted to make something seasonal (even in winter), so we built a dish around citrus. They wanted to make a fruity chutney, so we started exploring Indian street food.
They started showing up to class early, being more expressive about every bite, and focusing on their knife work. They’re even a little competitive now that they feel real ownership over the menu. They want to impress! Just a week after I taught them how, Tanisha and Shakiba cut perfect citrus supremes without any guidance. I trained in kitchens like Chez Panisse, and I’ve seen plenty of professional cooks struggle with that level of precision. They’re taking it seriously, because we’re taking them seriously.
Growth like that doesn’t come out of nowhere. Over 20 weeks, the Apprentices build knife skills, learn to balance flavor, and develop the confidence to trust their own instincts in the real world. Some come with experience—one student even runs a baking business—while others are brand new to cooking. By the time we reach gala preparation, however, they’re collaborating, problem-solving, and organizing like they’ve been doing this for years.
When guests stop by the student stations, they’ll see Buffalo cauliflower tossed in a Calabrian chili hot sauce, crispy pani puri layered with cherry chutney and fresh herbs, and bright endive cups with winter citrus and toasted sourdough. What they might not see are the hours these students have poured into getting every detail right: tasting sauces one tablespoon at a time, debating textures, and reworking plating until it felt just right. As an educator, my goal is to step back and let them run the kitchen by the end of the apprenticeship—and during this process, I’ve watched them do exactly that. They’re not just cooking recipes; they’re thinking like chefs, using what we call their “chef brain” to balance flavor and improvise when something doesn’t go as planned. Over time, I’ve watched these students go from asking for constant reassurance to trusting their own instincts.
That’s what makes this gala experience so special. These students aren’t simply helping in the kitchen or serving guests; they’re presenting ideas they’ve shaped together. The Teen Culinary Apprenticeship program prepares them for a lifetime of cooking: when groceries are expensive and food access isn’t always consistent, knowing how to improvise in the kitchen isn’t just a skill, it’s a form of independence. Whether they use these skills to feed themselves and their families or step into careers in the culinary world, for one special night at the gala they get to share their hard work with a room full of people who believe in their potential.
As we began talking about spring and summer 2026, we turned to our planners with a simple question: What are you seeing with your wedding clients right now? The answers were immediate and consistent. Couples asking thoughtful questions, making intentional choices, and focusing less on tradition for tradition’s sake and more on how the day will feel — for themselves and for their guests.
Sustainability continues to be top of mind. Our planners are seeing more couples ask where their ingredients are coming from, what’s in season locally, and how we can reduce waste without sacrificing style. Farm-to-table menus, locally sourced blooms, composting, reusable décor elements, and thoughtful sourcing are becoming part of the planning process from the very beginning. We’re also having more conversations around food rescue — partnering with local organizations to donate untouched surplus food so that a celebration can extend its impact beyond the guest list. It’s less about making a statement and more about making choices that feel aligned with a couple’s values.
Food is taking center stage in a new way, too. Rather than simply planning a dinner, couples are asking how the meal can feel like an experience. We’re talking about chef-attended stations, beautifully styled raw bars, abundant grazing tables, and late-night bites that keep the dance floor full. Our planners are collaborating closely with culinary teams to design moments that spark conversation — interactive elements, thoughtful pairings, and personalized cocktails that feel like an extension of the couple’s story.
And then there are the florals. Botanical design in 2026 feels immersive and alive. Planners are gravitating toward installations that shape the space — hanging greenery, sculptural centerpieces, layered textures, and seasonal blooms that move naturally. Whether the look is lush and romantic or clean and modern, the common thread is intention. Flowers aren’t just décor; they’re atmosphere.
If there’s a theme running through everything we’re hearing, it’s this: spring and summer weddings this year are grounded, experiential, and deeply personal. Sustainability, elevated cuisine, and artful floral design aren’t trends for trend’s sake — they’re thoughtful choices that create celebrations guests can truly feel.
At Clara, dessert isn’t an afterthought—it’s a daily act of creativity. At the center of it all is Pastry Chef MJ Anzano, whose “Cake of the Day” has quietly become a signature of the restaurant. Each evening, a different slice takes its turn in the spotlight—sometimes nostalgic, sometimes unexpected, always intentional. Nearly a year in (a year this April), that single line on the menu has translated into an estimated 150 flavors. With the help of holidays, seasonal shifts, and loyal guest requests, the tally adds up quickly.
We spoke to MJ about some of her favorites, and this is what she had to say:
My favorite cake to ever grace the menu is also the one we featured when opening Clara—a true showstopper inspired by The Bear. It’s three layers of airy chocolate cake, two levels of decadent chocolate mousse, and one smooth coating of simple, delicious chocolate buttercream. It’s the kind of cake that requires no garnish, no explanation. When it moves through the dining room, heads turn.
For MJ, baking is more than technique—it’s her love language. She draws inspiration from the people she’s cooking for, often pairing flavors that don’t quite seem to belong together and making them sing. Miso with date caramel. Strawberry with balsamic. Sesame with tangerine. Pistachio with rosewater. With a savory culinary background, she approaches pastry with both structure and instinct, unafraid to stray from the rule that every baker must follow a recipe to the letter.
While many pastry chefs have a tidy origin story, MJ jokes that hers begins with repeatedly making lemonade with salt instead of sugar. Restaurants, however, are in her blood—her father’s family owned cafés on Long Island. In high school, she enrolled in culinary classes and completed a required internship at a bakery where she stayed for seven years. She later attended John Jay College of Criminal Justice with plans for law school, but when the pandemic hit, she was offered partnership at the bakery instead. That pivot led her back to school at the Institute of Culinary Education and into a series of restaurant kitchens in New Jersey and New York City—eventually bringing her to Clara, where the “Cake of the Day” continues to evolve.
Below, she shares the recipe for the chocolate cake that started it all.
The Bear-Inspired Chocolate Cake
Prepare the Cake, Chocolate Mousse, and Buttercream according to the recipes below.
- Place one cake layer on a serving board.
- Pipe a ring of buttercream around the outer edge to create a wall.
- Spread half of the mousse evenly inside the ring.
- Top with the second cake layer and repeat the buttercream wall and mousse process.
- Finish with the final cake layer.
- Use remaining buttercream to frost and decorate the cake as desired.
Three layers. Two mousses. One unforgettable slice—proof that the right cake can say everything without saying a word.
The Cake
Ingredients
Procedure
- 5 eggs
- 3 cups white sugar
- 1¼ cups cocoa powder
- 2 tsp baking soda
- 1½ tsp baking powder
- 2½ tsp salt
- 2½ cups all-purpose flour
- 6 oz butter, melted
- 12 oz crème fraîche, room temperature
- 1¼ cups coffee, room temperature
- Preheat oven to 350°F. Butter and flour three 9-inch cake pans.
- In a stand mixer fitted with the whisk attachment, beat the eggs and sugar until pale yellow and thick, reaching a ribbon-like consistency.
- In a separate bowl, sift together cocoa powder, baking soda, baking powder, salt, and flour.
- Alternating additions, add the dry ingredients with the melted butter and coffee to the egg mixture. Mix until incorporated.
- Add the crème fraîche last, mixing just until no large clumps remain—do not overmix.
- Divide batter evenly among pans and bake 25–30 minutes, or until the cake pulls away from the edges and springs back when gently touched.
- Cool completely before assembling.
Chocolate Mousse
Ingredients
- 8 oz 72% chocolate
- 5 tbsp butter
- 10 egg yolks
- ¼ cup sugar, divided
- 4 egg whites
- ½ cup heavy cream
Procedure
- In a double boiler, melt chocolate and butter together. Set aside to cool slightly.
- In a separate heatproof bowl, whisk egg yolks with 2 tablespoons of sugar. Place over the double boiler and whisk over medium heat until the mixture reaches 160°F on an instant-read thermometer.
- Transfer to a stand mixer fitted with the whisk attachment and whip until pale, thick, and ribbon-like.
- Fold the egg yolk mixture into the cooled chocolate mixture.
- In a clean, dry mixer bowl, whisk egg whites until foamy. Slowly add remaining sugar and whip to medium peaks.
- Fold egg whites into chocolate mixture in three additions, being careful not to deflate.
- Whip heavy cream to medium peaks and fold in until no visible streaks remain.
- Press plastic wrap directly onto the surface and refrigerate at least 8 hours and up to 24 hours before using.
Chocolate Buttercream
Ingredients
- 18 oz butter, softened
- 1½ cups cocoa powder
- 6 cups powdered sugar
- ½ cup heavy cream
- 2 tsp vanilla extract
- 1 tsp salt
Procedure
- In a stand mixer fitted with the paddle attachment, beat butter until completely smooth.
- Add cocoa powder, powdered sugar, heavy cream, vanilla, and salt.
- Mix on medium speed until fully incorporated and silky.
Content warning: This article includes descriptions and images of whole animal butchery.
Morgan's POV
To say that I have had my hands on a lot of pork this year would be an understatement. I’ve worked with many a cut on many a preparation, skinning a nine-pound Boston butt for tacos al pastor for my housewarming party, hacking up belly and skin for cassoulet during a snowstorm, and keeping neck bones on a rolling boil for 12 hours to make tonkatsu ramen broth. At some point during those individual preparations, I uncovered a desire to learn more about the sum of these parts – thus, my search for a butchery class was born.
Taking a class at The Meat Hook – a renowned butcher shop in Brooklyn serving the borough and beyond for over 15 years – was an easy choice that provided exactly what I was looking for. One of the butchers, Nathan, gave us a brief history of pigs in America (Columbus brought them in 1493!), told us about The Meat Hook’s sourcing and processes, and broke down a pig step by step.
Watching the disassembly of a whole pig was fascinating. Pigs come to the butcher quartered (down and across the middle), having been checked for infestations in the eye (which is cut out) and liver (cut and sew back shut). Nathan used different knives, saws, and hammers to separate the various parts, talking us through his motions and popular preparations for each cut. When finished, he spread everything out on the table for us to see and sent everyone home with chops or loins.
Getting to learn something new to me, ask questions, chat with a treasured colleague, and eat delicious charcuterie was a perfect way to spend a Sunday afternoon. Learning is a fundamental key to success in any role, in any industry, and I’m grateful for the opportunity to do so. Our field is rapidly evolving, but the basics never go out of style!
Kyra's POV
I walked in expecting a straightforward lesson in knife skills—where to cut, how to follow the bone, which pieces make the best meals. Instead, I found myself captivated by the story of pigs in New York City. In the early 1800s, many households kept pigs to forage through the city’s trash heaps, an informal sanitation system that supported working families. As public health concerns grew and diseases like yellow fever and cholera spread, tensions rose between those who relied on livestock and wealthier residents who wanted them gone. That clash eventually led to what newspapers dramatically called the “Pig Wars”—not a literal war, but a turning point that reshaped the city’s streets and food systems.
Standing in a Brooklyn butcher shop, listening to that history while watching a whole animal thoughtfully broken down, made the afternoon feel bigger than a class. It was about craft, certainly—but also about immigration, urban growth, and how food shapes a city’s identity. We left with a deeper respect for the process, a stronger connection to our work, and pork chops to take home for dinner.
Intro
Jazz at Lincoln Center
Dizzy's Club
Salsa Meets Jazz
Date: Tuesday, March 3, 2026 | Evening
Cost: Tickets from $30
Celebrate the electrifying fusion of Latin and jazz traditions with this bi-monthly series curated by Carlos Henriquez and his Latin Jazz Initiative. Musicians from around the world come together for an evening inspired by the legendary New York scene where salsa bands and jazz greats shared the stage.
Rose Theater
Family Concert: Who Is Louis Armstrong? The Jazz at Lincoln Center Orchestra
Date: Saturday, March 7, 2026 | Afternoon
Cost: Tickets from $22
Swing, smile, and discover the magic of Louis Armstrong as the Jazz at Lincoln Center Orchestra brings “Pops” to life for a new generation. This family-friendly concert blends vibrant performances with storytelling about Armstrong’s enduring influence on jazz.
Wave Hill
Family Art Project: Sounds of Nature
Date: Sunday, March 1, 2026 | 10:00 AM – 1:00 PM
Cost: Included with admission (Adults $12 | Students/Seniors $8 | Children $6)
Families are invited to create nature-inspired art while exploring the sounds of the natural world in Wave Hill’s scenic gardens.
Other Events Around The Bronx
Bartow-Pell Mansion Museum
Classical Cello Concert with Ani Kalayjian
Date: Sunday, March 1, 2026 | 4:00 PM
Cost: Members Free | General Admission $20
Join acclaimed cellist Ani Kalayjian for an afternoon of classical music in the mansion’s historic double parlors. The program features Bach’s G major cello suite, Armenian folk music, and works by contemporary composers.
Bronx Documentary Center
World Press Photo Exhibition
Date: February 7 – March 15, 2026 | Exhibition Hours
Cost: Free
The internationally renowned World Press Photo Exhibition showcases award-winning photojournalism from around the globe, highlighting the year’s most compelling and urgent visual stories.
Bronx Museum
First Friday: In Bloom
Date: Friday, March 6, 2026 | 6:00–9:00 PM
Cost: Free
The Bronx Museum’s monthly First Friday brings together art, music, and community programming. Guests can explore exhibitions while enjoying performances, creative activities, and gallery experiences.
El Museo de Barrio
The Afro Latin Jazz Orchestra and BronX BandA
Date: Friday, March 13, 2026 | 7:00 PM
Cost: Ticketed event (see Eventbrite listing)
Two powerhouse ensembles come together for an evening celebrating Afro-Latin musical traditions and contemporary big band sound in a dynamic performance at El Museo del Barrio.
Lehman Center for the Performing Arts
Lehman Center for the Performing Arts
Three Italian Tenors
Date: Sunday, March 15, 2026 | 4:00 PM
Cost: Ticketed event (see website for pricing)
Enjoy an afternoon of beloved Italian songs and operatic favorites performed by the internationally acclaimed Three Italian Tenors.
New York Botanical Garden
The Orchid Show: Mr. Flower Fantastic’s Concrete Jungle
Date: February 7 – April 26, 2026 | Garden Hours
Cost: Adults $35 | Students/Seniors $31 | Children $15
NYBG’s annual Orchid Show transforms the Enid A. Haupt Conservatory into a vibrant floral landscape. Thousands of orchids create immersive installations inspired by the artistic vision of Mr. Flower Fantastic.
Pregones / Puerto Rican Traveling Theater
March Is Music 2026
Date: March 1 – March 29, 2026 | Various Times
Cost: Ticketed performances (see website)
Pregones/PRTT’s annual March Is Music festival returns with a month-long celebration of sound and cultural expression featuring artists across Latin, Caribbean, and global traditions.
Soundview Park
Saturdays on the Sound: Revitalize Soundview Park
Date: Saturday, March 27, 2026 | 10:00 AM – 1:00 PM
Cost: Free
Join a community stewardship event dedicated to revitalizing Soundview Park. Volunteers help care for the waterfront landscape while supporting local environmental efforts.
Van Cortlandt Park – Nature Center
The Van Cortlandt Super Hike
Date: Saturday, March 21, 2026 | Morning
Cost: Free
Explore the rugged terrain of Van Cortlandt Park on this vigorous guided hike through forests and natural trails, designed for experienced hikers seeking an outdoor challenge.
The Artist Fellowship Awards are one of Great Performances’ most cherished traditions and every year, they remind us just how deeply creativity runs through our community. In 2025, GP proudly awarded four $5,000 fellowships, investing $20,000 in the artistic projects of team members whose work reflects imagination, heart, and the cultural vitality of New York City.
This year’s winners are:
Yuleima Gonzales - El Manifesto del Duelo
A poetic and conceptual audiovisual piece that explores memory, the body, and the spiritual connection to the land. This project aims to create a sensory and symbolic experience where nature, the female body, and voice intertwine in a visual and sonic invocation.
Ananda White - The Butterfly Vase
A short film about a girlfriend who suddenly finds herself at her boyfriend’s funeral, closed off from her feelings and everyone around her, leaving with his urn in hopes of getting closure on the secret she harbors.
Dane Terry - Record with Dad
An audio-fiction musical podcast about Dane’s childhood, being raised evangelical and experiencing the loss of his mother in a car accident. Dane examines loss, faith, and queerness through memoir and song, which he brings full circle by recording in his hometown with his father on drums.
Michael Russell - Everybody Eats
An illustrated children’s book geared toward ages 3 to 6, Everybody Eats aims to promote inclusivity through what and how people eat and to combat body shame. Everybody Eats is the unofficial prequel to Everyone Poops.
The fellows were honored at a ceremony on January 12 at Mae Mae Café and Plant Shop, an event that has become a favorite among GP employees. The gathering brought colleagues together to celebrate one another’s creative ambitions and hear directly from the artists about the work they’re bringing into the world. Founder and CEO Liz Neumark presented the awards alongside New York State Assemblymember Amanda Septimo, who also presented each awardee with an official Citation from the New York State Assembly in recognition of their artistic achievements.
Rooted in GP’s founding mission to provide flexible employment that empowers women in the arts, the Artist Fellowship Awards continue to be a source of pride across the company. Year after year, the program reflects what makes Great Performances special: a shared belief that supporting each other’s creativity makes us all stronger.
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When we asked Tira Adams, one of GP’s 2024 Fellowship recipients, how the award helped her artistically, she didn’t hesitate: “I finally got to make the thing! This award was exactly what I needed to move Conjure from idea to a real, living, breathing pilot.”
Conjure, a supernatural audio drama set in Brooklyn, has been living with Tira in one form or another for nearly twenty years. The Fellowship helped her clear one of the biggest creative hurdles artists face, funding, by allowing her to move the project out of development limbo and into production.
“In New York there’s always that can-do attitude of ‘come on, guys, let’s put on a show!’” she explains. “But there are very real costs that come with storytelling. Especially when you’re making a full season of 13 thirty-minute audio episodes. That’s like saying you’re going to make 13 short films.”
With Fellowship support, Tira entered the studio, heard actors speak lines she had written and rewritten, and released a fully produced 30-minute pilot. “To put my baby out into the world makes me giddy with excitement,” she says. “I have such confidence now that I can create this story on my terms and that it not only works, but other people want to hear it.”
The project also marked a major professional shift. “This was a real leveling-up moment for me,” Tira shares. Beyond the creative work, she stepped into leadership by managing production, contracts, meetings, and community-building. “No one tells you in drama school how much of this work is emails and meetings,” she laughs. “The creative part is often the cherry on top.”
Through Conjure, Tira expanded her network, connected with the New York audio community, and secured fiscal sponsorship through AIR Media, gaining critical infrastructure to support the project’s future.
While the journey didn’t unfold exactly as planned, it reshaped the work for the better. After submitting the pilot to the Tribeca Festival audio division, Tira realized the scope of the project required a pivot of more time, more care, and long-term sustainability. She restructured Season One into Volumes I and II, making space for both artistic integrity and personal realities, including navigating the loss of her father.
In Conjure, Tira’s characters live by a family symbol: the turtle, with the motto “the race doesn’t belong to the swift nor the strong, but to those who endure till the end.” As she puts it, “Yeah — sometimes your work comes back to bite ya.”
Next up: Volume I of Conjure will be produced as a live radio play under a SAG New Media contract, with rehearsals beginning in early 2026. The pilot will be exhibited this fall at the Urban Action Showcase in Times Square, with additional festival appearances and a virtual premiere to follow.
“The turtle still won,” Tira says.
We’re proud to have supported Tira Adams through the Great Performances Artist Fellowship and we are excited to see Conjure and Tira continue to grow.
Check Out Tira's Work
More From the Fellowship Awards