FEATURED EVENT:
OHNY OPEN CITY BENEFIT AT POWERHOUSE ARTS

By Great Performances

On May 18, Open House New York hosted its Open City Benefit, a “celebration of the power of place and new possibilities for our city.” They celebrated at the newly transformed Powerhouse Arts; the just-opened venue – once a power plant – is now a contemporary art center and large-scale fabrication studio. As long-time OHNY supporters (Liz Neumark, CEO and Founder of Great Performances, currently sits on the board), we were thrilled to be their catering partner for this 400-person gala.

Powerhouse Arts is a dynamic venue for an event. Large, open spaces provide the perfect canvas for the most active imaginations. As caterers feeding 400 people family-style, it presented a significant challenge: due to the size and scope of the space and event, serving a hot meal would be challenging.

Morgan Golumbuk, Senior Event Director, collaborated with the OHNY team and GP Culinary Director Andrew Smith to curate a menu that would be delicious served at room temperature. We developed two brand-new seasonal protein dishes for the occasion and engaged with partner Eat Offbeat to provide a couple of their incredibly delicious recipes (that just happened to be vegan!): their Chickpea Salad and their Iraqi Sumac Salad.

We tapped into a local source for dessert, serving rainbow-sprinkled cake pops, chocolate-covered Oreos with vibrant drizzles, and multi-hued macarons from Buttermilk Bakeshop. The colorful theme was a nod to the dynamic graffiti and murals covering the venue’s historic brick walls.

CELEBRATING MOTHER'S DAY

By Great Performances

We set aside the second Sunday in May each year to celebrate the mothers in our lives (although really, we should celebrate them every day!) Mothers – biological mothers, chosen mothers, and mother figures – play such a significant role in our lives. From the moment we are connected, they give us unconditional love, unflagging support, and even the tough love we need to become the best version of ourselves.

As we reflect on the countless things mothers do for their children, it’s only right that we take a day to honor and celebrate them.

We’ve rounded up some of our favorite ways to celebrate the moms in our lives. From special meals that you can cook at home to fun experiences outside the home, we’ve got you covered.

Make Your Mom a Homemade Breakfast for Mother's Day

Prepare your mom’s favorite recipe for a special start to Mother’s Day! Or check out our library of breakfast and brunch recipes for inspiration. Pro tip: don’t forget to clean up afterwards!

Take Your Mom on a Special Outing for Mother's Day

From enjoying nature at Wave Hill and savoring a delicious picnic to exploring art at The Brooklyn Museum followed by a meal at The Norm, we’ve got some fun ideas for places to go and things to do with your mom.

New York Botanical Garden

Mother’s Day Weekend Garden Party

Dizzy’s Club at Jazz at Lincoln Center

Come Sunday: Duke Ellington’s Sacred Works
Featuring Joy Brown and Luther Allison

Poster House

Angel’s Share Pop-up
(Saturday, May 13)

For more events and ideas browse our list of partner events and Bronx events.

Give Your Mom a Card for Mother's Day

Check out our beautiful Mother’s Day card that you can print and fold, with plenty of space for your own special message. We even have cards that younger members of the family can personalize by coloring in.

Get Creative with Homemade Gifts for Mother's Day

Give homemade gifts instead of store-bought items. We’ve got some delicious recipes that are perfect for making at home and gifting.

DON'T HIRE A CATERER: SPRING HORS D'OEUVRE

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

The arrival of spring means a seasonal shift in my cooking. Seasonal ingredients popping up at the market lead to trying out new spring ideas. The prospect of just enough warm air and sunshine to entertain outdoors provides added encouragement. I never need an excuse to give a party, but the Kentucky Derby provides an excellent one, even if you’re not a horse racing afficionado. The speed and grace of the thoroughbreds and the festive attire in the stands are enough for me. Mother’s Day is yet another. My own mother, Francine, is a home entertaining wizard, who makes everything as beautiful as it is delicious, which keeps me on my toes when I’m cooking for her.

I first created savory madeleines during a summer rosé festival that called for bar snack to accompany a well chilled glass of wine. My original recipe was seasoned with Parmesan and herbes de Provence. I’ve given this new cheddar – pimento version a Southern accent just right for a Kentucky Derby party. They call for madeleine pans, which I find a worthy investment. I highly recommend the non-stick version. I shared the recipe with a friend who claims they freeze well. Whether you bake ahead, freeze and re-heat or bake fresh just before serving, be sure to serve these madeleines warm, right from the oven.

The first spring peas in the market and the first sprigs of mint coming up in my garden resulted in the Minted Peas, Bacon and Endive Hors d’oeuvre. You could leave out the crispy bacon, but what a shame that would be. If you’re throwing a Kentucky Derby party, these would be delicious alongside some mint julep cocktails. There are so many ways you could serve the green pea mixture, which could be adapted to a spread or a dip or even a tartlet filling. I intend to try it in savory mini cones, which I pass to guests on a sort of artist’s palate that serves as a cone holder. The purple endive version here felt just right for home entertaining. It adds a bold color contrast and just a hint of bitterness to offset the natural sweetness of the peas.

 

RECIPE: SAVORY CHEDDAR-PIMENTO MADELEINES

Makes 75 miniature madeleines

 I first created these savory madeleines during a summer rosé festival as a tasty bar snack to serve with a glass of well chilled wine. My original recipe called for Parmesan and herbes de Provence. I’ve giving this new cheddar – pimento version a Southern accent just right for a Kentucky Derby party. Yes, they do call for madeleine pans, which I find a worthy investment. I highly recommend the non-stick version. Be sure to serve these madeleines warm, right from the oven.

Ingredients

  • 1 cup cake flour
  • 1 cup finely grated cheddar cheese
  • ½ tsp finely ground white pepper
  • 3 oz (6 Tbsp) melted butter + some to grease pans
  • 4 eggs
  • ½ tsp cream of tartar
  • 1 tsp baking powder
  • 2 Tbsp sugar
  • ¼ cup pimento, well drained, minced
  • 1 Tbsp dried thyme
  • ½ tsp salt
  • Dash Tabasco sauce

Procedure

  1. Preheat oven to 375֯.
  2. Measure and sift together: flour, white pepper, tartar, baking powder, thyme and salt.
  3. Melt butter and set aside.
  4. Using an electric mixer with a whisk attachment, beat together eggs and sugar. Add dry ingredients and blend well. Add melted butter, blending until fully incorporated. Add cheddar cheese and chopped pimento, mixing just enough to incorporate evenly.
  5. Place batter in a piping bag. No tip needed.
  6. Butter madeleine pans, or spray with a non-stick baking spray. Pipe the batter into madeleine pans.
  7. Bake at 375֯ for approximately 6-8 minutes or until golden brown. Make sure to remove baked madeleines from pans immediately so they do not stick.

RECIPE: MINTED PEAS AND ENDIVE HORS D'OEUVRE

Serves 4

Seeing the first spring peas in the market and the first sprigs of mint coming up in my garden inspired me to make these simple hors d’oeuvre. Of course you could leave out the crispy bacon, but what a shame that would be. If you’re throwing a Kentucky Derby party, these would be delicious alongside some mint julep cocktails.

Ingredient

  • 6 oz English peas, shelled
  • 3 Tbsp plain yogurt, preferably not low fat
  • ¼ cup fresh mint leaves, coarsely chopped, reserving 12 small leaves as garnish
  • 1 strip bacon, cooked until crisp, finely chopped
  • 1 head red or white endive, base timed and leaves separated
  • Salt and pepper to taste

Procedure

  1. Cook peas in well salted boiling water until tender, but still bright green, approximately 8 minutes. Shock in ice water and drain.
  2. Set aside a few peas to leave whole as garnish. Place remaining peas, yogurt and chopped mint in a mini food processor. Blend to form a smooth paste. Season with salt and pepper to taste. If you don’t have a mini food processor, chop peas with a knife to form a coarse paste and then transfer to a small bowl with yogurt and mint and proceed as above.
  3. Place a spoonful of minted peas in the center of each endive. This is most easily done using two teaspoons to form small quenelles. Garnish each one with crispy bacon, a few whole peas and a fresh mint leaf.

Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.

RECIPE: ROTISSERIE GEORGETTE ROASTED SWEET CARROTS

Serves 4-6

May be made a day or two ahead and reheated in the braising liquid.

Ingredients

  • 1 lb greenmarket carrots
  • 1 cup brown sugar + 1 cup water
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 1 pinch espelette pepper
  • 1 Tbs red wine vinegar
  • 1 Tbs olive oil
  • 1 pinch Fleur de Sel

Procedure

  1. Preheat oven to 325F. 
  2. Trim the greens from the top of the carrots.  Scrub, but do not peel the carrots.  This helps maintain a firm exterior as the carrots roast.
  3. In a small sauce pan, bring the water and brown sugar to a simmer to make a syrup.  Add a pinch each of freshly ground cumin, coriander, and espelette pepper.
  4. Toss the cleaned carrots in the syrup and then arrange them in a single layer on a sheet tray lined with a non-stick baking sheet or parchment paper.
  5. Roast for 35-45 minutes, or until the carrots are very tender and lightly caramelized.
  6. Arrange roasted carrots on a warm serving platter and pour the syrup from the roasting pan over the top.  Drizzle with vinegar, olive oil, and fleur de sel. Serve hot,

Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.

RECIPE: POACHED ASPARAGUS, TARRAGON CHOPPED EGG, GRAIN MUSTARD SAUCE

Serves 4-6

I can’t imagine a spring menu without asparagus or eggs, both harbingers of the season and also a classic pairing.

Three key steps to asparagus success: peeling, salting, icing. I like jumbo asparagus for their heft. Use a harp peeler to peel the outer layer from the bottom half of the stalk, which will make it tender, as opposed to stringy, and enables you to use more of the stalk. Trim off the woody very tough bottoms. Salt the poaching water generously, so that it tastes like sea water. Finally, plunging poached asparagus into ice water as soon as they are cooked, stops the cooking process immediately, preserving the vegetable’s bright green color and firmness. Once cooled, drain on cloth or paper towel. Very lightly coating the asparagus with a drop of olive oil just before serving gives them an appealing sheen.

As for the mayonnaise, I eagerly encourage you to whip up a homemade batch to avoid the sugar and emulsifiers in commercial versions. What a difference. No matter which route you choose, brighten the mayonnaise with freshly squeezed lemon juice, mustard and grain mustard.  My recipe quantities are just a starting point for making the sauce your own. The grain mustard seeds add a flavor and texture pop.

Ingredients

  • 20 pieces jumbo green asparagus, peeled, trimmed, poached (1.25 lbs approx.)
  • 1 tsp olive oil, to coat cooked asparagus
  • 2 eggs hard boiled, peeled, coarsely chopped
  • 2 Tbsp Fresh tarragon, stemmed, coarsely chopped
  • 1 cup mayonnaise, preferably home made
  • ½ tsp lemon zest
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp whole grain Dijon mustard
  • Salt and pepper to taste

Procedure

  1. Toss poached asparagus with a few drops of olive oil to coat lightly. Set aside. If preparing asparagus ahead of time, remove from refrigerator at least one hour before serving. Combine chopped hard boiled egg with lemon zest and tarragon. Season with salt and pepper to taste.
  2. Combine mayonnaise with lemon juice, mustard and grain mustard. Season with salt and pepper to taste. If you prefer a more liquid version, don’t hesitate to whisk in some water and then adjust the seasoning.
  3. On a serving platter, arrange chopped egg around the asparagus. You may choose to pour some of the sauce over the asparagus and serve the remainder on the side. I’m confident your guests will want to add more.
 

CELEBRATING THE GRAND OPENING OF PLATFORM BY THE JAMES BEARD FOUNDATION

By Great Performances

This month we’re celebrating the long-anticipated opening of Platform by the James Beard Foundation and Good To Go by JBF at the Market 57 food hall at Hudson River Park’s Pier 57. We’re thrilled to have been selected as the service and hospitality partner providing the behind-the-scenes operational and logistical expertise of the James Beard Foundation (JBF) spaces. 

The physical manifestation of JBF’s Good Food for Good® mission—Platform features a state-of-the-art show kitchen, event space, and educational hub for JBF’s outstanding culinary arts programming, while Good To Go is a retail incubator for fast casual concepts featuring rotating menus from established operators who embody JBF’s mission and values. 

Photo credit @paoloverzani

Trusted Partners with a Shared Mission 

Great Performances’ long history of partnership and collaboration with the James Beard Foundation continues at Market 57 at Platform by the James Beard Foundation and Good to Go by JBF. We’re delighted and honored to be selected as the operational and logistical partners to bring the Foundation’s Good Food for Good® mission to life at the show kitchen and the kiosk. 

The Foundation’s mission aligns closely with Great Performances’ deep roots in the arts, New York City civic and community life, and established commitment to furthering equity in all its endeavors and serve as guideposts for the decisions that we make together to drive the success of the new venture. 

“We are thrilled to announce Great Performances as our operational partner for Platform by the James Beard Foundation and Good To Go by JBF,” said Kris Moon, COO and President of the James Beard Foundation. “From the outset of this project, Great Performances has shown true leadership—supporting us in our vision to ensure that business operations for our Pier 57 spaces were closely aligned to our mission and values. We are grateful to be working together, and look forward to championing a standard of sustainability, equity, and a future where all can thrive at Platform and Good to Go.”

Operational Excellence, Gracious Hospitality 

We leveraged our expertise running kitchens, restaurants, cafes, food trucks, and kiosks, providing best practices for kitchen and back of house layouts, establishing service guidelines, and recruiting, vetting, hiring and managing the staff that will ensure that day-to-day operations are executed with excellence. While the James Beard Foundation will provide the programming, including a weekly chef-in-residence program launching in May, our front and back of house teams will work to support resident and visiting talent, while helping to ensure that every guest enjoys the professional, intuitive, and gracious service that are hallmarks of Great Performances’ (and JBF’s!) hospitality. 

Sustainable Sourcing, Thoughtful Consumption 

As the nation’s first caterer to own and operate an organic farm, Great Performances’ constantly sets the bar for sourcing, sustainability, and waste reduction in the catering and hospitality industry. We’re working closely with JBF and the guest chefs to implement our food waste reduction, sustainable sourcing, and sustainable packaging practices at Pier 57. 

Dynamic, Enriching, and Delicious Experiences 

From the first night, when JBF welcomes legendary chefs Jacques Pépin, Michel Nischan, and friends to Pier 57, we’ll kick off an incredible culinary adventure together. Through weekly chef-in residence events, exciting dinners, wine tastings, cooking demos, hands-on culinary classes, interactive exhibits, book signings, industry trainings, and more, guests will enjoy dynamic and enriching experiences at Platform by JBF. 

Next door is Good To Go by JBF, an incubator for fast-casual concepts by established operators who embody JBF’s mission and values. These menus will only be available for a short time, so we encourage everyone to visit – and to visit often. 

For full details about Platform and Good To Go and to reserve your tickets to Platform events. visit the Platform by JBF website at https://www.platformbyjbf.org/. We can’t wait to welcome you to our table!

APRIL FOOD FESTIVAL:
RAMP PESTO

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month, we’re celebrating ramps and preserving this spring treat with a ramp pesto shared by Chef Andrew Smith.

Enjoy this pesto on pasta, as a sandwich spread, on pizza, or even as a marinade for your favorite protein.

Ramp Pesto Recipe

by Andrew Smith, Culinary Director

Yield: 1/2 cup pesto

INGREDIENTS

  • 6-8 ramps
  • ¼ c EVOO
  • 1 Tbsp toasted pine nuts
  • 2 Tbsp grated Parmesan cheese
  • Salt

PROCEDURE

  1. Separate ramp leaves from the bulbs. Slice the bulbs in rings and set aside. Prepare a bowl of ice water. Bring a pot of water to a hard boil and blanch the ramp tops for one minute, then shock in prepared ice water for 1 minute. This helps preserve the color of the ramps. Remove and drain, wringing out any excess water.
  2. In a food processor, place ramp leaves and bulbs, pine nuts, and Parmesan cheese. Blend together, gradually drizzling in olive oil till it becomes a paste. Be careful not to overprocess as you want it to remain a bit chunky. Taste and adjust seasoning as needed.

More Food Festival Recipes

When it comes to choosing the perfect season for your wedding, summer holds a special appeal for many couples. From vibrant outdoor backdrops to longer daylight hours that stretch celebrations into golden evenings, the advantages are endless.

 

In this article, Amanda, GP’s resident wedding expert and seasoned event director, brings her extensive experience—gained from working on hundreds of weddings across New York City’s most sought-after venues—to highlight the top three reasons why a summer wedding could be the ideal choice.

 

Whether you’re envisioning a chic city rooftop or a scenic outdoor ceremony, Amanda’s insider insights will help you make the most of every summer advantage while crafting an unforgettable celebration.

 

#1 Fruitful Farmland

Encouraged by the early spring rain, farms are at peak production, providing a wide variety of fresh produce to incorporate in your menu. Few fruits and vegetables are off limits in the summer months, making it all the more enjoyable to craft the perfect assortment of dishes to accompany your big day. Our very own organic farm in Hudson Valley, Katchkie Farm, is always a source of great inspiration to us here at GP, especially during the summer season.

#2 Fun Food Activations

Drawing from nostalgic summers past, implementing related fun food activations is a perk of planning a wedding for the warmer months. Ice cream trucks and pool-side inspired petit fours are both engaging and delicious, sure to be enjoyed by all of your guests.

#3 Flourishing Florals

If sand’s not your thing, no worries! A lush garden wedding is guaranteed to be just as much of a hit. Similar to the flourishing farm, gardens everywhere will be in full bloom, making for the perfect fairytale-style setting in which you can begin your Happily Ever After.

Main photo by Daniel Chen (Chennergy)

DON'T HIRE A CATERER: EASTER & PASSOVER

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.

RECIPE: POACHED ASPARAGUS, TARRAGON CHOPPED EGG, GRAIN MUSTARD SAUCE

Serves 4 – 6

I can’t imagine a spring menu without asparagus or eggs, both harbingers of the season and also a classic pairing.

Three key steps to asparagus success: peeling, salting, icing. I like jumbo asparagus for their heft. Use a harp peeler to peel 12:45pm – 4:38pmhe outer layer from the bottom half of the stalk, which will make it tender, as opposed to stringy, and enables you to use more of the stalk. Trim off the woody very tough bottoms. Salt the poaching water generously, so that it tastes like sea water. Finally, plunging poached asparagus into ice water as soon as they are cooked, stops the cooking process immediately, preserving the vegetable’s bright green color and firmness. Once cooled, drain on cloth or paper towel. Very lightly coating the asparagus with a drop of olive oil just before serving gives them an appealing sheen.

As for the mayonnaise, I eagerly encourage you to whip up a homemade batch to avoid the sugar and emulsifiers in commercial versions. What a difference. No matter which route you choose, brighten the mayonnaise with freshly squeezed lemon juice, mustard and grain mustard.  My recipe quantities are just a starting point for making the sauce your own. The grain mustard seeds add a flavor and texture pop.

Ingredients

  • 20 pieces jumbo green asparagus, peeled, trimmed, poached (1.25 lbs approx.)
  • 1 tsp olive oil, to coat cooked asparagus
  • 2 eggs hard boiled, peeled, coarsely chopped
  • 2 Tbsp Fresh tarragon, stemmed, coarsely chopped
  • 1 cup mayonnaise, preferably home made
  • ½ tsp lemon zest
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp whole grain Dijon mustard
  • Salt and pepper to taste

Procedure

  1. Toss poached asparagus with a few drops of olive oil to coat lightly. Set aside. If preparing asparagus ahead of time, remove from refrigerator at least one hour before serving. Combine chopped hard boiled egg with lemon zest and tarragon. Season with salt and pepper to taste.
  2. Combine mayonnaise with lemon juice, mustard and grain mustard. Season with salt and pepper to taste. If you prefer a more liquid version, don’t hesitate to whisk in some water and then adjust the seasoning.
  3. On a serving platter, arrange chopped egg around the asparagus. You may choose to pour some of the sauce over the asparagus and serve the remainder on the side. I’m confident your guests will want to add more.

RECIPE: ROTISSERIE GEORGETTE ROASTED SWEET CARROTS

Serves 4 – 6

May be made a day or two ahead and reheated in the braising liquid.

  • Ingredients
  • 1 lb greenmarket carrots
  • 1 cup brown sugar + 1 cup water
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 1 pinch espelette pepper
  • 1 Tbs red wine vinegar
  • 1 Tbs olive oil
  • 1 pinch Fleur de Sel

Procedure

  1. Preheat oven to 325F. 
  2. Trim the greens from the top of the carrots.  Scrub, but do not peel the carrots.  This helps maintain a firm exterior as the carrots roast.
  3. In a small sauce pan, bring the water and brown sugar to a simmer to make a syrup.  Add a pinch each of freshly ground cumin, coriander, and espelette pepper.
  4. Toss the cleaned carrots in the syrup and then arrange them in a single layer on a sheet tray lined with a non-stick baking sheet or parchment paper.
  5. Roast for 35-45 minutes, or until the carrots are very tender and lightly caramelized.
  6. Arrange roasted carrots on a warm serving platter and pour the syrup from the roasting pan over the top.  Drizzle with vinegar, olive oil, and fleur de sel. Serve hot,

RECIPE: RED BEET PEARL COUSCOUS SALAD

Serves 4 – 6

If we eat first with our eyes, then this dish’s festive pink tones will surely delight. The sweet and sour pomegranate molasses vinaigrette brightens the vegetables, while the cucumber’s crunch contrasts nicely with the tender beets and couscous pearls.

Ingredients

  • 1.5 Tbsp pomegranate molasses
  • 4.5 Tbsp sherry vinegar
  • ¾ cup + 1 Tbsp olive oil
  • ¾ to 1lbs red beets
  • 4 to 6 oz yellow beets, poached and peeled
  • 1.5 cups pearl couscous
  • 1 whole English cucumber, seeded, cubed
  • 1 tsp lemon juice
  • Small bunch watercress or other cress variety
  • ¼ cup pistachio, toasted, coarsely chopped OPTIONAL
  • Salt and pepper to taste

 

Procedure

  • To prepare the vinaigrette, combine pomegranate molasses, sherry vinegar and a pinch of salt in a small bowl. Whisk in olive oil to emulsify. Season to taste.
  • Poach beets in salted boiling water until tender, drain and peel.
  • Cook pearl couscous in boiling salted water until al dente, approximately 6 to 7 minutes. Drain well and toss in approximately one tablespoon olive oil to coat the couscous.
  • Turn about a quarter of the poached red beet into pulp using a plane zester or the smallest holes on a grater. You will need approximately half a cup. Toss the red beet pulp into the drained couscous and add approximately ¼ cup of the vinaigrette. Season with salt and pepper to taste.
  • Cut remaining poached beets as desired, whether thinly sliced or cubed. Season with salt and pepper to taste. Toss cubed cucumber in lemon juice.
  • From here, the presentation is a matter of your own creative preference. You may choose to toss everything together and serve in a salad bowl. Alternatively, serve the red beet couscous on a shallow platter and place the vegetables around it. If you choose the latter route, drizzle some dressing over the vegetables and serve remaining dressing on the side. If desired, sprinkle chopped pistachio over the vegetables. It is best not to mix the toasted pistachio into the couscous, as the nuts would loose their crunch. Garnish with watercress sprigs.

Images courtesy James Beard Foundation

TOP TEAM BUILDING EVENTS AND LOCATIONS

By Great Performances

Part of any smart human resources and executive team’s plan should include team building activities. Team building encourages collaboration, improves communication, builds trust, increases motivation, and heightens morale. Activities include anything from holiday parties, team outings, workshops, and, a growing trend, volunteer days.

We’ve rounded up some of our favorite venues and activities for team building that provide a wide variety of events and activities for your teams. Need help finding a venue or planning an event? One of our event planners can help you out (P.S. these are also great for client engagement, welcoming summer associates, or new team member orientation).

Top 12 Team Building Activities

  1. The Situation Room at SPYSCAPE HQ
  2. CityPickle at Wollman Rink
  3. Volunteer Projects with GrowNYC
  4. Exhibit tour at Brooklyn Museum followed by a meal at The Norm
  5. SummerStage Concerts this summer in Central Park
  6. Interactive Experiences at Poster House
  7. A peaceful Retreat at Wave Hill
  8. Amateur Night at Apollo Theater
  9. Bronx Zoo Treetop Adventure
  10. Glamping on Governor’s Island
  11. Rooftop Happy Hour at New York Aquarium
  12. Visit Little Island and then have lunch at Pier 57 featuring the Good to Go kiosk by James Beard Foundation

Our event planners are experts at planning all sorts of events – including team building activities that can fit all group sizes and types. From outdoor sporting events to indoor exhibit tours and everything in between, we can plan an event for your team!

Favorite Venues for Team Building

Wollman Rink 

CityPickle is bringing the country’s fastest growing sport to Wollman Rink in Central Park! The rink will house 14 courts – the largest pickleball offering in the Northeast – with 196 hours of pickleball daily. The perfect outdoor casual sport for your group. Refreshments packages are also available for order, catered directly to your group on the court.

Brooklyn Museum & The Norm

From a modern glass and steel pavilion to the grandeur of the Beaux-Arts Court, the Brooklyn Museum has a space to fit your event.

The Brooklyn Museum offers a variety of Special Events perfect for teambuilding including: Pints & Prints, Outdoor Yoga on the Stoop, and Art History Hour in The Norm.

Your group could always take a guided tour of the latest exhibits and end with a delicious lunch at The Norm.

Can I rent the Pavillion and Lobby at the Brooklyn Museum for a catered event.

SummerStage at Central Park

This summer marks our third year as the food and beverage partner for Capital One City Parks Foundation SummerStage located in Central Park. With an amazing line up of performances, it’s a great place to enjoy the best of NYC summer.

Wave Hill

Conveniently located 30 minutes from Midtown Manhattan, Wave Hill’s renowned gardens and spectacular views of the Hudson River provide the perfect setting for team-building retreats, off-site conferences, meetings, and corporate events. Wave Hill House, our historic Hudson River mansion, fully engages your attendees’ senses by “bringing the outside in.”

Regular programming also includes Cooking Demos, Forest Bathing, Yoga on the Lawn, and Concerts on the Great Lawn.

Poster House

An extraordinary venue for design connoisseurs, culture mavens, and everyone who enjoys having fun, Poster House is a hidden gem nestled between the art galleries of Chelsea and the dynamic NoMad and Flatiron districts. The award-winning space offers meeting areas, workshop space, and a conference room, with posters providing color, fun, and inspiration for your team gatherings.

Poster House offers variety of Guided ToursInteractive Experiences, and – for a more budget-friendly option – First Fridays!

Brooklyn Academy of Music

The Brooklyn Academy of Music (BAM), located in Brooklyn’s Fort Greene neighborhood, is recognized internationally for its innovative programming of dance, music, theater, musical theater, and opera. Founded in 1861, it is America’s oldest continuously operating performing arts center, and it still recognized worldwide for its bold, contemporary productions and its celebration of international musicians, choreographers, and theater companies.

Group Tickets are available for most seasonal productions. For a more intimate experience, BAMcafe hosts BAMcafe Live every month, featuring free music by artists from around the world.

Caramoor

This 90-acre historic estate in Katonah, NY is home to one of the area’s largest music festivals and one of our top wedding venues, a testament to its beauty. With space for everyone to spread out and enjoy field activities, Caramoor also has intriguing spaces, a reception tent, and areas for formal and informal dining.

In addition to their famous Concerts on the Lawn, Caramoor also offers Afternoon Tea sessions throughout the Spring & Summer.

Apollo Theater

Established in 1934, the legendary Harlem theater has housed some of music’s most talented performers in the world.

Designated a national landmark, the Apollo has launched the careers of icons such as Billie Holiday, Ella Fitzgerald, Stevie Wonder, Michael Jackson, James Brown, and Lauryn Hill and continues to maintain its position as the nation’s most popular arena for emerging and established African-American and Latino performers.

Their famous Amateur Nights provide a great outting. They also offer Educational Programming and Workshops for adults.

Central Park Zoo

This tranquil oasis has become one of our favorite spaces. Whether sipping cocktails as our sea lions glide gracefully through the water or strolling through the lush gardens taking in the elegant architecture, your guests will experience an exotic environment set against a classic New York City backdrop.

Governors Island

Easily accessible to NYC via ferry, Governors Island is the perfect spot for an outdoor or indoor team building event. With plenty of outdoor space that can accommodate large event with tents, stages, and more; and indoor space that’s perfect for retreats, workshops, and meetings, there’s a solution for everyone. Governors Island also is home to QC NY Spa, a destination day spa, and Collective Retreats for a luxury glamping experience.

Governors Island Catered events venue

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