This recipe is passed down from my mother. Of course, we measure with the heart, but everything you need to know to make the best Arroz con Pollo is below!
Ingredients
- Chicken: Use bone-in chicken breast for this recipe.
- Seasoning: Cumin, sazón with azafran, bay leaf, salt & pepper.
- Vegetables: Carrots, peas, green beans, onions, scallions, garlic, red and green bell peppers.
- Flavor: Tomato paste, chicken broth, and chicken bouillon.
- Oil: Olive oil, canola, or vegetable oil will work.
- Rice: Use long-grain white rice.
- Herbs: Cilantro
Procedure
- Put the chicken breast, 5 cups of water, and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover, and reduce the heat to medium-low. Cook for 20 to 25 minutes. Turn off the heat and let the chicken rest in the pot covered for about 15 minutes. Let it cool, shred, and set aside. Strain the stock and measure 2 ½ cups, then set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic, and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon, and sazon goya. Stir until the rice is well coated, about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots, and green beans and cook for an additional 7 minutes. Add the shredded chicken and cilantro, mix well with a fork, cover, and cook for 5 more minutes.
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.
Our chefs come from myriad backgrounds and experiences, but they all share a passion for food and hospitality. We’ve asked them to lend their voices to share their Mother’s Day memories, stories, and recipes.
Chef Solanki Roy
Venue Chef, 550 Madison
My mother is a powerful Bengali woman, with modernistic views of the world, liberal at heart, intellectual, artistic and the most beautiful woman I have ever seen in my life. On Mother’s Day, I fondly remember her and reflect on everything she has done for the family and wish to reunite with her soon for my holidays. The biggest lesson she taught me was, no matter what happens in life always remain humble.
A sampling of Chef Solanki’s menu at 550 Madison.
The best culinary tip passed onto me is, cook from your heart and positive emotions, anything cooked with love compassion and good thoughts tastes good.
Anything cooked with anger, aggression or toxic work environment translates to food. So keep kitchen culture healthy, no yelling, no throwing pots and pans or glorifying abuses in kitchen. It’s not good for anyone, the cooks, the customers or the food.
My mom is a strong and beautiful woman, very talented in the kitchen, and shows us love through her cooking.
The best culinary tip I got from her was to cook with heart and make others happy.
My mom’s best dish is arroz con pollo.
Chicken Paprikash was one of the 15 or so rotating meals that we would eat growing up. I am particularly fond of this dish in the colder months as it always signified a changing in the seasons.
I am from Argentina and moved here a little over 9 years ago, my sister moved here back in 2012.
When we travel back, we always ask our Mom to make us her French Fries. There is “nothing special” about them in terms of technique, cutting, kind of potato used, etc. but at the same time, everything is special about them. It brings both my sister and myself together and brings us back beautiful memories. The fries may not be peeled perfectly, may be soggy and crispy at the same time, may have absorbed more oil than they should but all of that makes us come together.
My sister is 33, I’m 31 but when we ask Mom to make those fries, look at her cooking them and finally share those uneven spuds, we both go back to being kids again.
That is what Mom is all about to me.
The perfect food for me to celebrate Mothers / Fathers Day is Dal.
Ingredients
- Split red lentils (Masoor dal): 250 grams
- Water: 1 liter
- Onion, finely chopped: 150 grams
- Tomato, chopped: 150 grams
- Garlic cloves, minced: 15 grams
- Ginger, grated: 15 grams
- Turmeric powder: 5 grams
- Cumin seeds: 10 grams
- Coriander powder: 10 grams
- Garam masala: 5 grams
- Salt: 10 grams
- Vegetable oil or ghee: 50 grams
- Fresh cilantro (coriander) leaves, chopped: 20 grams
Instructions
- Rinse the split red lentils under running water until the water runs clear. Drain and set aside.
- In a large pot, bring the water to a boil. Add the lentils, reduce the heat to medium-low, and simmer for about 20-25 minutes or until the lentils are tender.
- In a separate pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them splutter. Then add the chopped onion and sauté until translucent.
- Add the minced garlic, grated ginger, turmeric powder, coriander powder, and garam masala to the pan. Stir well and sauté for another 2-3 minutes.
- Add the chopped tomatoes to the pan and cook until they soften.
- Once the lentils are cooked, add the prepared tadka (tempering) to the lentils and mix well. Add salt to taste.
- Allow the dal to simmer for another 10-15 minutes, stirring occasionally, to let the flavors meld together.
- Garnish with chopped fresh cilantro (coriander) leaves before serving.
It is ironic that Open House New York, whose mission it is to uncover and share the best of New York City’s built environment, systems, and institutions, is one of the city’s best kept secrets. Do you know about OHNY?
Founded post-9/11, when access to much of the city was closed off due to increased security, OHNY was conceived to advocate for openness as a defining principle of civic life; to open the doors to the people, places, projects, systems and ideas that make our city unique. I joined the Board of Directors in 2020 just as the city, once again, was shutting it doors to the vibrant institutions and civic engagement that characterizes New York.
But both NYC and OHNY have come roaring back!
The OHNY Spring Gala was held last month to honor the design-build team behind the Rooftop Pavilion and Farm at North Javits with the Open City Award. Javits’ CEO, Alan Steel, accepted the award on behalf of the impressive team.
I had multiple privileges this evening: support the event, host a table, and help plan the menu. Our culinary team and GP event planner Morgan Golumbuk took inspiration from OHNY’s directive to create an outdoor picnic feeling at an indoor evening gala! We did just that. As the sun set to the west, and the Rooftop Farm gleamed to the east, guests sat down to a family style meal.
An OHNY event is always unusual. Supporters are NY’ers of all ages and walks of life, though it draws deeply from the professions that contribute to the ‘built environment’ – the architects, designers, builders, engineers, and experts in urban and civic affairs. It is a love fest of city life and feeds our hunger to know more about how the city functions, whom it serves and how it evolves.
April 18th was a celebration on a rooftop farm, in midtown Manhattan, overlooking the Hudson River, on top of a convention center. Par for the course for an organization that continues to connect all of us to the beauty and wonder of our home. Learn more: New York is Open!
We invited our colleague, Bella Camara, a garde manger cook, to share her experience of working in food service during Ramadan, the ninth month of the Islamic calendar, a holy month that is observed as a time of fasting, prayer, reflection, and community.
Ramdan is the ninth month in the Islamic calendar. During the month of Ramadan Muslims around the globe fast from sunrise to sunset. Meaning that we can eat or drink anything while the sun is out. Ramadan is the month that the holy Quran began to be revealed to Prophet Muhammed (peace be upon him). It is an obligation upon all Muslims to fast during the month of Ramadan except children who have not reach puberty, the elderly, women who are menstruating, women breastfeeding a newborn, and people who are physically or mentally sick. Ramadan is not only the month of fasting but the month of giving charity and feeding the less fortunate.
It takes a lot of discipline and self-control to work in the kitchen while fasting during the month of Ramadan. Many people who are not Muslims always ask, how do we (as Muslims) do it. The reason we can fast while working with food is because many of us have been fasting since we were 14 or 15 years. Even though we have been fasting since we were teenagers, being around food while fasting is very tempting because your sense of smell is heightened, and your body is craving food. But you must focus on the rewards you will get if you do not break your fast before sunset and the sins if you break (without any valid reason) your fast before sunset. We also try to keep our minds off the food as much as possible when we are fasting. It is not that difficult to fast during Ramadan while working with food.
MARCH FOOD FESTIVAL: Lentils
One of the world’s oldest crops, the tiny legumes known as Lentils have been a staple in cultural cuisines across the globe for many centuries. And it’s no wonder; packed with plant-based protein, fiber, iron, potassium, and folate, lentils contribute to a healthy, well-rounded diet. And with over 50 varieties, they come in a beautiful array of colors and flavors to choose from. Our Venue Chef, Tatiana Iglesias, has shared her favorite Lentil Soup recipe, inspired by her grandmother’s original recipe. Enjoy this flavorful, hearty dish this March during the final cold days of winter. We encourage you to add more veggies or spices of your choosing and serve with your favorite lightly toasted crusty bread.
Lentil Soup
by Tatiana Iglesias, Venue Chef
INGREDIENTS
- 2 Tbsp dried onion
- 3 tsp dried garlic
- ¼ tsp cumin
- 1.5 cups lentils
- 1 tsp oil
- ½ cup chopped scallions
- ½ cup chopped tomatoes
- ½ cup grated carrots
- 5 cups water or broth
- ½ cup cubed potatoes
- Cilantro to garnish
PROCEDURE
Heat oil in pot then add carrots, scallions, and tomatoes. Season with salt and pepper and cook till softened.
Add dried onion, garlic, and cumin and sauté for 1 minute till fragrant.
Add water (or broth) and the lentils, then bring to a boil. Reduce heat to simmer until lentils are tender but not mushy (about 45 minutes).
Add potatoes and cook for additional 15-20 minutes until potatoes are cooked and tender.
- Ladle into soup bowls and top with cilantro if using and serve immediately.
More Food Festival Recipes
When the shimmering glitter of engagement bliss finally settles, newly-weds-to-be are often left facing the formidable undertaking that is planning a wedding. With guest lists and garments being but a few items on the intimidating agenda which precedes the big day, couples arrive wearily at the inevitable and overwhelming question of “Where do I start?”
We asked Great Performances Wedding Specialist Amanda DiUglio her thoughts on what these fresh fiancés should focus on in the first weeks of the planning process.
#1 Enjoy the time
Between cake tastings, venue tours, and figuring out how to tell your Texan uncle that you’ve asked the DJ not to play any line dances, you’ll find yourself at the altar before you can say “I do”. Amanda insists that taking things slow and trying to enjoy the planning process is imperative, stating, “Don’t rush into everything! The time will go super fast and we want you to live in the moment and celebrate with all the people that you love.”
#2 Hire a planner
Beyond an average get-together, even individuals most inclined to organization might find themselves unprepared to take on such a vast task. “A planner is invaluable in the planning process,” says Amanda. “They’ll help you with all the details. They’re really your rock as you go through all of the contracts and negotiations, and can really be a good person to help lead that charge.”
#3 Start with a venue
You can’t begin a painting without first picking out your canvas, and so too does this apply to planning the perfect wedding. Understanding what’s possible within a space can help you make informed decisions on all other aspects, from where you’ll get dressed to how big the dance floor is. Amanda assures, “Once you find the best wedding venue for you, all the other pieces will fall into place.” She also points out that venues are often, “…associated with caterers and florists, and have a great preferred list,” which can help to jumpstart those next steps.
Check out our wedding gallery below to get some more inspiration for your upcoming nuptials!
This month we’re celebrating onions and garlic (a topic we’ve covered many times on GP Embrace Wellness, including sharing the health benefits of alliums. But most of all, we love them because they add an incredible amount of flavor to any dish.
This month, Chef Daniel Sokolov shares a recipe for an onion and garlic dip mix that you can prepare with your own dehydrated alliums or store bought ones and then easily whip up when you’ve got a craving. Why make your own? Because you can adjust it to your own dietary preferences and tastes like reducing the amount of sodium, adding extra seasonings. And it’s a great way to use up vegetables that might be on the brink of going bad – simply mince and dehydrate before adding to the mix.
French Onion Dry Mix
by Daniel Sokolov, R&D Chef
INGREDIENTS
- 160g dried minced onions
- 80g onion powder
- 40g garlic powder
- 40g dried chives
- 40g dried parsley
- 20g vegetable bouillon powder or granules
- 10g Worcestershire sauce powder
- 10g Kosher Salt
- 4g White peppercorn, Ground
PROCEDURE
- In a mixing bowl, combine the dried minced onions, onion powder, garlic powder, dried chives, dried parsley, vegetable bouillon powder, and Worcestershire sauce powder.
- Mix well until all ingredients are evenly distributed.
- Taste the mix and adjust seasoning with salt and pepper according to your preference.
- Transfer the dry mix into an airtight container and store in a dry place.
TO MAKE FRENCH ONION DIP
- For each batch of dip, use 30g (about 2 tablespoons) of the dry mix.
- Mix the dry mix with 200g (about 1 cup) of sour cream, mayonnaise, or a combination of both, according to your preference.
- Stir well until the dry mix is fully incorporated into the sour cream or mayonnaise.
- Refrigerate the prepared dip for at least 1 hour before serving to allow the flavors to meld together.
Last year, we shared our new mission, Unleash Joy through Genuine Hospitality. It’s at the heart of everything we do and encompasses the delicious food and impeccable service that we bring to every event we cater and every space we operate. At the core of this is our operations team, which I’ve been honored to lead for the past few years.
To kick off the spring season, we brought together the operational leaders at Great Performances to talk through the key aspects of our team dynamics. From Culinary to Pastry and Venues to Warehouse, we covered topics including collaboration guidelines, empowerment, questioning the status quo, and creating an inclusive and innovative environment.
One notable point of discussion centered around the concept of “unleashing human magic,” highlighting the importance of feeling valued and encouraged to be oneself at work.
The meeting also emphasized the importance of reframing challenges as opportunities and adopting a solution-driven mindset. Team members were encouraged to shift from a mindset of “I can’t” to “How can we?” to promote problem-solving and mutual support within the team.
With this team, leadership and moral authority are always key topics of discussion, with an emphasis on earning authority through actions and character rather than exerting power over others.
At the end of the event, we donned t-shirts spelling out Great Performances to represent that although we are all individual contributors, together, we become the whole of Great Performances.
Meet the team:
Culinary
Albert Bello – Executive Pastry Chef (2nd E)
Andrew Smith – Culinary Director (!)
Bridgid Randolph – Culinary Administrator (1st E)
Daniel Dougherty – Director of Beverage (3rd R)
Daniel Sokolov – Research & Development Chef (3rd E)
Geoff Koo – Research & Development Pastry Chef (O)
Javier Carrasquillo – Corporate Chef de Cuisine (2nd R)
Michael Steifman – Executive Sous of Catering Operations (M)
Mike Deuel – Executive Chef of Catering Operations (F)
Rachel Taffet – Food & Beverage Coordinator (1st R)
Stratos Georgedakis – Executive Production Chef (G)
Design
Micha Bentel – Creative Director (1st A)
Hospitality and Staffing
John Gargano – Director of Service (N)
Steven Moskos – Director of Staffing (S)
Logistics
Willie Carrasquillo – Director of Transportation (C)
Procurement
Vince Gubbins – Director of Purchasing (T)
Zach Mayer – Director of Fulfillment (P)
Venue Operations
Christina Macaluso – Executive Director of Venues (2nd A)
Learn about the hidden gems, exciting events, and volunteer opportunities at six of our favorite and most beautiful parks and gardens in New York City.
New York City is more than a concrete jungle – it’s home to more than 29,000 acres of green space across 1,942 sites. It’s impossible to go far without stumbling across a park or garden, and we’re featuring six locations here: Bronx River, Caramoor, CityParks, Governors Island, Riverside Park, Van Cortlandt Park, and Wave Hill. They’re sharing some of the exciting events and features to enjoy this spring and summer, including some exclusive insider tips! Read on to discover these spaces and plan your next adventure in New York City!
The Bronx River
Contributor: Alyssa Perez, Communications and Development Assistant At the Bronx River Alliance, great strides are being made to promote community advocacy and stewardship right here in the Bronx. A major testament to our work was the opening of Starlight Park Phase II in 2023 that created new pedestrian bridges, added to the existing Bronx River Greenway, and incorporated stormwater retention features into the development. This all-new connection brought communities together! In addition, our continued efforts in rain garden maintenance speaks to the prevalent flooding issues NYC experiences during wet weather events. For a unique experience, you can canoe the Bronx River during programming season, visit the ONLY edible food garden at Concrete Plant Park’s Foodway, and cycle continuously through on the Bronx River Greenway. You can also join us at major events like Open House on April 20th, Our Amazing Bronx River Flotilla on May 4th, and so many volunteer opportunities for an experience unlike any other in the Bronx! Find us at bronxriver.org or @bronx_river on Instagram!
Caramoor Center for Music and the Arts in Katonah, NY just announced the 79th Summer Season and tickets are now on sale! The concert season is from June 9 – August 16, and features a wide variety of genres throughout the summer. What makes Caramoor different from all other venues? The non-profit organization sits on 80 acres of grounds, which lends itself to having four very distinct outdoor venues. You could potentially go to four concerts at Caramoor and have four entirely different concert experiences!
Concert highlights include a Music & Meditation series that’s located in the lush and butterfly-filled Sunken Garden, world-renowned stars in the Venetian Theater such as Sutton Foster, Rhiannon Giddens, the Jazz at Lincoln Center Orchestra with Wynton Marsalis, and so many more. The Spanish Courtyard provides a serene experience where you can sit among the stars in a very intimate venue which is perfect for chamber music, and sit back and relax (or dance!) on Friends Field during the popular Concert on the Lawn series where picnicking is encouraged – check out the Great Performances Concessions Tent for some great bites!
Don’t forget to check out their all-day American Roots and Jazz Festivals, which is a great way to see all the corners of Caramoor while listening to multiple musicians in one day. Plus, check out their calendar for free concerts and the Concerts for Little Ones series that is geared for ages 2–6.
Here’s a tip! For most Caramoor summer concerts, there is a free shuttle that goes back and forth between the Katonah Metro-North train station and the venue. This means you can take the hour-long train ride from NYC, and easily get to Caramoor and back to the train!
Caramoor is the perfect place to experience live music while being in the beautiful outdoors!
We’re gearing up for our busiest season at City Parks Foundation, as the weather warms up and New Yorkers start coming back to their local parks. In celebration of Earth Day, we’re excited to share what we’ll be working on across the city.
Our CityParks Play team will be hosting free sports instruction across all five boroughs for both kids and seniors, with everything from tennis to tai chi on offer right in your neighborhood park. At CityParks Learn, we’ll be going into the classroom and hosting park field trips to teach kids about biodiversity and the role that our parks play in mitigating climate change.
Our programs wouldn’t be possible without parks that are well cared for – if you’re interested in giving back to your community, check out our wide range of It’s My Park beautification and service projects coming up this Earth Day (and every day!). Come together with your community to make a difference right in your neighborhood.
Then, bring the whole family to enjoy a show at the Swedish Cottage Marionette Theater, which is currently featuring the high-flying tale of a cow who joins the circus in Bessie’s Big Shot. It’s a perfect family-friendly activity, with showings Thursday-Sunday in Central Park.
And of course, we will soon announce a new season of SummerStage, coming to you from May to October in parks across New York City. Already we’ve announced several stellar benefit shows in Central Park, from new “jazz-trap-alt” artist Masego to Irish legends The Saw Doctors, and our entire season of free concerts will follow later this month. Sign up for our membership program today so you can enjoy perks at concerts, including skipping the line and watching the show as a VIP. As always, you can also enjoy delicious food right in Central Park thanks to our partnership with Great Performances– so be sure to come hungry.
See you in the parks!
Contributor: The Trust for Governors Island
From free arts and culture to climate solutions demonstrations from NYC’s most innovative small businesses to large scale concerts with powerhouse headliners, there is something for everyone at Governors Island—now open 365 days a year. The summer season will feature 20+ food and beverage vendors, a packed calendar of free events, a unique collection of arts and cultural programming, monthly nature walks, free walking tours, volunteer opportunities, and, of course, some of the city’s most unique outdoor recreation, including 7 miles of car-free bike paths, urban hiking in our award winning, climate resilient park, and the longest slide in NYC.
Don’t miss our incredible collection of public art, presented through Governors Island Arts—the Trust’s arts and culture program. The Island is home to long term and tem¬po¬rary works from mul¬ti¬dis¬ci¬pli¬nary artists that interact with and respond to Gov¬er¬nors Island’s park and his¬toric landscapes. We also have a large cohort of Organizations in Residence presenting free exhibits, artist residencies, and events every weekend from May through November in the Island’s historic former military houses.
We have a ton of new resources on our website to help visitors connect with our green space—head to the Governors Island Nature tab under “About” to see what plants are currently in season (and where to find them), explore an interactive map of the Island’s 3,500+ trees, and learn about each of our natural areas and the ecological horticultural projects that help them thrive.
Governors Island offers a unique opportunity for organizations and event producers to reach new audiences in an unforgettable setting. At the Trust for Governors Island, we work with cultural, educational and commercial organizations to host independent festivals, concerts, outdoor exhibitions, performances, screenings, workshops, and more.
Contributor: Alison Ettinger-DeLong, Communications Manager at Riverside Park Conservancy
2024 is an exciting year for Riverside Park Conservancy! Working in partnership with NYC Parks, the Conservancy cares for five Manhattan parks: Riverside Park, Riverside Park South, Sakura Park, West Harlem Piers Park, and the shoreline portion of Fort Washington Park up to 181st Street. Comprising nearly 400 acres of public parkland, the area is enjoyed by millions of people each year and provides critical habitat for birds and other wildlife. The Conservancy is committed to building a more sustainable Park – from climate resiliency to environmental justice to financial stability.
We recommend exploring the Park’s pollinator meadows and gardens, which provide valuable habitat for bees, butterflies, and other pollinator populations. Our 119th Street Pollinator Meadow is a hidden gem; to reach it, follow the path behind the nearby 119th Street Tennis Courts, and you’ll reach an expansive, hidden meadow filled with tall flowers and grasses.
This year, the Conservancy is expanding our popular Summer on the Hudson public programming, with many new events in the northern section of our park. The brand-new array of events uptown complements the Conservancy’s increased focus on volunteer activities, landscape stewardship, park equity and community partnerships. Uptown parkgoers can now enjoy movie screenings by the Hudson River waterfront each Thursday in August as well as a Black Birders Week birding walk hosted in partnership with NYC Audubon. Returning events uptown include Fort Washington Park’s beloved Little Red Lighthouse Festival and World Fish Migration Day, and last year’s inaugural Sunset Yoga series at the 145th Street Lawn.
NYC Parks welcomes a variety of permitted events in the Park, including birthday parties, weddings, and other celebrations.
Exciting things happening in Van Cortlandt Park this spring and early summer:
- Volunteer with us, as we gear up for spring, planting lots of new trees and shrubs. Upcoming volunteer events are listed on the Van Cortlandt Park Alliance calendar here.
- From April 26-29, Van Cortlandt Park Alliance will participate in the City Nature Challenge, a global contest or “bio blitz” between cities to find and document wildlife on iNaturalist. Any picture, video, or recorded sound of plants, animals, or evidence of life counts as a submission! Van Cortlandt Park had the most wildlife observations of any NYC park two years ago! Details on a public event for this challenge coming soon!
- Van Cortlandt Park is a great place to explore the history of NYC with sites like the Grand Central Stones and the Van Cortlandt House Museum
- Cultural events, like our annual Pinkster Festival on Saturday, May 4, connect visitors to the park’s history through live music, crafts, and food.
- On Tuesday, June 11, the New York Philharmonic plays its annual free concert on Van Cortlandt Park’s Parade Ground. With dazzling fireworks at the end of the evening, it’s our favorite way to kick off summer!
- Hike in Van Cortlandt Park – the best way to escape the sights and sounds of the city, accessible via subway! Full list of trails here
- Summertime is the best time to picnic in the park!
Contributor: Jess Brey, Senior Horticultural Interpreter at Wave Hill
My favorite view at Wave Hill is from the Secret Garden. An enclosed hillside surrounded by hedges and specimen trees and shrubs offers intimacy with a view. The plantscaping directs attention towards a “garden window”, a break in the plants, to enjoy the best view. Overlooking the nearby Conservatory and Flower Garden, the view spans out towards sweeping lawns and the distant Hudson River and New Jersey Palisades. Many times, there will be some Wave Hill chairs positioned in the Secret Garden offering a seated view from underneath the sweeping arms of an old blue Atlas cedar. Many miss this garden area on their visit as it is a “secret”, however I think it is one of the must stops at Wave Hill during late spring into early autumn. You can even watch Sunset Wednesday concerts from here!
