
2025 Food Festival: May – Arugula
For the month of May, we’re celebrating with an Arugula and Pine Nuts Salad recipe brought to you by Chef Andrew Smith.
By Nonprofit Leader
Where were you in March of 2020. Is there a moment that stands out in your memory?
I remember having dinner at my parents’ house when we first heard about the “pause”. My mom and I had just visited Prague in late January, so we were grateful for our trip. My sister is a school teacher and mother of 3, and was quite concerned about what was happening. We assured each other everything would be okay and temporary.
What about the early days of lockdown do you remember most?
I remember ordering pick up from a small local restaurant that I knew needed our help and I picked up corned beef and cabbage for St. Patrick’s Day and went to my parents’ house. I also remember an inability to stay home and had to remain as active as possible but felt somewhat powerless. As someone who very much enjoys their routine, COVID was not a good fit for me.
Were you with or separated from family?
I lived with my cat.
How did you adapt to lockdown?
I used the time and experience to focus on what I COULD do, not what I couldn’t. I led a team to pivot on in-person education programs to virtual, I would focus on things that could continue progressing virtually and I continued my daily routine as closely as possible, never really letting lockdown change me.
Was there any silver lining?
You learn what is truly most important in life and how privileged we are to live in the greatest, most caring city in the world.
Do you have any family experiences to share?
In November 2020, just before Thanksgiving, my sister, her whole family, and my parents – in their 70’s – all got COVID. My mom was hospitalized, and I felt powerless. I quarantined because I was exposed but never got COVID and I was the last person in the family that could still go about my business hoping my 93-year-old grandmother wouldn’t catch COVID. The hardest part was the inability to visit the hospital and properly communicate. Thankfully, everyone is fine today.
How have we changed as a society – what stands out for you?
The thing that stands out most is how we haven’t changed. Visit a restaurant, store or crowded subway and the overwhelming majority of New Yorker’s are no longer masked. There are days that pass where I don’t think about COVID. New Yorker’s are resilient and we bounced back quickly. Perhaps the greatest legacy of COVID is not the virus itself but what came out of it: that we have a lot of work to do to fight for equity and justice in society.
What are some of the changes you have made that stick to this day?
As someone who directly experience 9/11 and Superstorm Sandy, I have changed so much in 20 years that I’m not sure COVID has. Anyone that knew me pre-COVID would say I’m the the same person, perhaps more motivated to get stuff done.
What will you remember most about these years?
There are too many things to mention, but one memory that jumps out is walking along quiet streets of the Financial District to meet friends on Stone Street. All the table and chairs gone, the people too, but there we were to continue our routine and laugh a little.
How do you feel about “going back to normal” – do you feel or sense a resistance to it?
Absolutely! New York is the definition of resilience. When everyone was leaving New York, I said two things. First, they (those who left) would back, and secondly, they would be back to a busier, thriving New York. There is no better place.
How you feel about NYC?
As a born and raised New Yorker, I have never loved living here more and I would never live anywhere else. Not for one moment did I think about leaving and I’m proud to say I helped keep the city going when we needed each other most. Excelsior.
By Mindy Birnbaum
So much comes to mind…
Professionally, starting in March of 2020 and lasting until late in 2022, it was extremely challenging to interpret and navigate the constantly changing landscape of city, state and federal regulations arising from COVID, from the essential worker exception to the stay-at-home order, the health and safety regulations, the restrictions on gatherings, the vaccine mandates and many more.
Personally, in the early days of COVID, we would cook for our family and drive around Queens, Brooklyn and Manhattan dropping off care packages. This was how we were able to do a weekly outdoor check in with our family.
By Joanne Wilson
Where were you in March of 2020. Is there a moment that stands out in your memory?
I just came back from a ski trip where we all discussed this thing was coming but it would be over in a few weeks and then of course it was not.
What about the early days of lockdown do you remember most?
I felt as if we were living in a science fiction book. So much of the information seemed so absurd. Going to the grocery store was a planned event, wearing dishwashing gloves and a bandanna around my mouth. I felt like a gangster in our own society.
Were you with or separated from family?
We were in Los Angeles and our kids were out east We eventually all connected but that month long separation during a global pandemic was not good.
How did you adapt to lockdown? Was there any silver lining?
Humans adapt. We had no choice The silver lining was doing jigsaw puzzles, watching films, taking it down a notch until we realized it was becoming just a new way of life.
Has the Covid era affected your work or professional aspirations?
Personally, nothing has changed in regards to work. I was making changes before Covid happened. I am definitely more aware of enjoying every day with how I want to live it.
Do you have any family experiences to share?
It was very tough on one of our kids and we have three. It has created a chasm in our family in the post. Perhaps Covid just accelerated what was already there.
How have we changed as a society – what stands out for you?
Absolutely we have changed, and I believe there is more change to take place. People do not want to return to the life before Covid, but they aren’t sure exactly what their life should look like in post Covid Also it fucked up the economy and that is shifting everyone regardless of having lived through a pandemic
I embraced carpe diem after 9/11 and that has amplified post Covid. I want to have more meaningful relationships in a deeper way.
What are some of the changes you have made that stick to this day?
One dry vodka martini a day.
What will you remember most about these years?
Slowing down, reassessing relationships and life
How do you feel about “going back to normal” – do you feel or sense a resistance to it?
We are evolving we aren’t going back. I applaud the resistance to return particularly for the next generation. They need to live it differently and who knows maybe they know something we don’t.
How you feel about NYC?
I miss the grit. Hudson Yards destroyed something in NYC that pains me. We can’t survive as a diverse functional city without reigning in the real estate prices to line up with what people can afford or we will be a city of just wealthy people. Public housing should be phenomenal, and it sucks. The crime and homelessness is painful. But many of these issues started with DeBlasio at the helm. We need serious leadership and I fear we don’t have it and nobody of any worth wants to be in politics anymore.
By Ellen Baer
With what thoughts or memories do you approach March 2023?
My reflections are somewhat clouded by the death of my mother in February 2022. Though the proximate cause of death wasn’t listed as COVID, she certainly died from a string of events set in motion by her contracting COVID. But there’s much more to remember…
Where were you in March of 2020. Is there a moment that stands out in your memory?
Prior to our return on March 11th, we were in Australia and New Zealand. Both were impacted by the lack of tourists from China and we were delighted to have no lines anywhere. I remember sitting at an outdoor bar at the Great Barrier Reef with the hotel owner who suggested everything be shut down worldwide for a couple of weeks to get a handle on this. We thought he was nuts. When we came back to NYC we worked for one day before everything shut down.
What about the early days of lockdown do you remember most?
Were you with or separated from family?
My most vivid memories of the early days is the fear – not just of getting sick but of getting sick and not being isolated from my family. Early on, my husband and I decided that if one of us got sick, we wouldn’t isolate from the other – something that now sounds foolish and selfish to me. I was desperately worried about my elderly mother who lived alone not far from us. Remember in those days we worried about the virus being spread by grocery bags. Everything was terrifying. And surreal. At one point, I didn’t set foot outside my apartment for 28 days. I wore flannel pajama pants all the time.
How did you adapt to lockdown? Was there any silver lining?
Adapt, we did. I threw myself into my work, and found that working remotely suited both me and my staff. We came up with work contingencies, threw them away, came up with new ones; we thought about someone other than ourselves. There was, quickly, a new normal. We found there were more hours in the day. When I could, I’d sneak in a nap.
My 7 year old grandson called me every day after “school” so we could play a game online together. My husband became the purchasing manager for my mother and for us. Soon we had all the toilet paper and paper towels anyone could want. Though we didn’t see her in person, my mother felt cared for and content.
Soon (in April 2020) my husband and I moved out to our beach house on Fire Island. I was terrified of getting sick from the water taxi driver who ferried all of our stuff to the island. But once we were there, everything changed. My husband worked in one room and I another. We developed a pod, though still no one went inside each others’ houses. We bought heat lamps for outside. As it got warmer and we relaxed a little, we began to treasure being together. My 4 grandchildren unable to do their summer activities, masked up and came and stayed with us in various combinations all summer.
I can honestly say, that except for the fear and the sadness – or maybe because of it – we felt extra close to our friends and family in our pod. We treasured the time we had together. Things slowed down. There was an implied poignancy, a sweetness.
Has the Covid era affected your work or professional aspirations?
I’ll never work in an office full time again. I’m towards the end of my career and that’s a choice of made that’s irreversible. I won’t give up the flexibility or the independence, or the occasional nap.
Do you have any family experiences to share?
See above. Also, like so many couples, being locked up together revealed the true essence of my marriage. I’m lucky that was a good thing. Avery good thing. I love having lunch with my husband in the middle of the week.
How have we changed as a society – what stands out for you?
I don’t think COVID changed us, per se, as much as it exposed and accelerated changes that were already simmering beneath the surface. Political differences and class differences became more vivid and disturbing. The five day work week probably died forever. Our health care system, with all its heroism and its inadequacies, was on display to everyone. Black Lives Matter and the attendant reactions to it, took center stage. We largely stopped going to movie theaters.
What are some of the changes you have made that stick to this day?
I still wear a mask on the subway. I did however, stop using my Peleton and rejoin the gym.
What will you remember most about these years?
The strangeness of it. The whole thing felt like an anomaly, though I don’t think we’ll ever be the same. It was like 9/11 in that way.
How do you feel about “going back to normal” – do you feel or sense a resistance to it?
I don’t think there’s any going back. I think we’re struggling to define a new normal. We’ll get there.
How you feel about NYC?
Never, ever bet against NYC.
By Carl Sacks, Leading Caterers of America
On March 9, 2020, the catering industry was beginning its annual gathering of the tribes in Las Vegas, also known as Catersource. The attendees started the week in a festive mood, having come off a generally very successful 2019 catering year. The future looked bright, and most of the caterers were looking forward to bigger and better business opportunities.
There had been some concern expressed about a contagion breaking out, including a quarantine order for those returning to the US from Wuhan China. But most of the Catersource attendees assumed that this would have only a minimal impact on their businesses.
However during that week, it all got very real all of a sudden. Quarantine orders for cruise ship passengers, and stay at home requirements for the entire state of California, got a lot of attention. Then on March 11 during the middle of the industry conference, the World Health Organization designated the breakout as a pandemic.
For those of us who were involved in organizing or running sessions for the conference, the impact of this news was hard to overstate. Early in the day on the 11th, things seemed relatively normal. But by the middle of the day, attendees were running out of the room during the middle of classes to take urgent phone calls from their home offices. The buzz around the conference was that events were being cancelled right and left, and that the industry faced a most serious crisis in the modern era.
By the end of the 11th, the attendees had started to depart Las Vegas to head home, a day or two earlier than they had planned. The stay-at-home orders began to spread around the country, and virtually all catered events were cancelled or postponed. Of course, everyone still needs to eat, so the catering industry didn’t close down altogether. But the meal programs and delivery services the caterers began to offer in no way replaced the events revenue that was lost.
Covid has proved to be the most consequential external event in the history of catering – much more so than Black Monday, 9/11, the Great Recession, or any other recent catastrophe. Overall industry revenue declined by 45% between 2019 and 2020, and without some government grants and subsidies many caterers wouldn’t have survived.
Yet business has started to improve, and the expectation is that it will continue to for the foreseeable future. The recovery that the catering industry has enjoyed proves the concept that man is a social animal, and that interactive events facilitated by food and drink are important to society as a whole.
By Joan Haffenreffer
With what thoughts or memories do you approach March 2023?
How difficult that period was for so many people, in particular older people who could not socialize, families with young children who couldn’t attend schools and who missed out on opportunities to learn social skills at a critical moment. For me, it was a time of reflection and spend more time with my family.
Where were you in March of 2020. Is there a moment that stands out in your memory?
I was in the office preparing for a large conference and wondered as each day passed what was going to happen and what effect the pandemic would have on our global operations. I remember planning initially that half my team would work one week and the other half the next to keep social distance. I left work for what I thought would be a week or so that turned into close to two years as companies and government worked together to find an approach that would make people feel more confident that there was an action to be taken that would make a difference.
Were you with or separated from family?
I spent the pandemic largely with my husband in the country and I did not see my kids for a long period. We had regular “family” zoom calls that helped. As time went on, my younger son who lives in Seattle came out for long periods of time which helped enormously. My oldest son was living in London where a very different approach was taken, and we were genuinely concerned that the idea of promoting “herd immunity” posed risks to everybody. Rules were loosely enforced.
How did you adapt to lockdown? Was there any silver lining?
We moved out to East Hampton and used the opportunity to explore, enjoy long walks and garden. We also cooked a lot more, even if it was more difficult to find the ingredients we wanted.
Has the Covid era affected your work or professional aspirations?
I work in a hybrid work environment now (3 days in the office and 2 remote) and feel even more productive. But this isn’t optimal, especially for new joiners and young professionals looking to benefit from the mentoring that comes with direct interaction and meeting a cross section of senior professionals across the company.
Do you have any family experiences to share?
Given how geographically spread out our family is (NYC, Seattle, Zurich), Covid encouraged us to maintain higher levels of family chat. One of our sons gifted us a smart video portal with a wide-angle camera so we could talk “hands free”. We also learned that there was a danger of “over communicating” – so we set up a schedule which worked for our different time zones.
How have we changed as a society – what stands out for you?
We have become more sensitive and supportive around sickness. If someone does not feel well or is sick, they are encouraged to stay home for the benefit of everyone. We’re all now more conscious that transmission is something we CAN control. On the minus side, I am concerned that during COVID our students lost many opportunities to develop social skills, not to omit academic skills that they will need for life. I also think people have not fully appreciated that video social interaction is no substitute for in person contact and so we risk communication failures. People seem less focused on the common good and more focused on their individual needs. COVID hit some areas of our country hard but lack the skills or resources in local governments to make sure help is provided equally means some people haven’t been supported as well as they should have been. I also feel we’re experiencing some breakdown in social responsibility. Fare jumpers on the subway, for example, send a very negative message about our common goods. The government safety net for small businesses was critical but the amount of improper use no coming to light is disheartening, if not totally unexpected.
What are some of the changes you have made that stick to this day?
Flexibility for me and my team to work remotely and hire individuals who are based outside of New York. I am also focused on making sure to “smell the roses” – enjoy the present while planning for the future.
How do you feel about “going back to normal” – do you feel or sense a resistance to it?
I think we’re a long way off from that
How you feel about NYC?
NYC is back – the cultural activities are back; people are dining and there’s lots to do!
Continuing waves of crime require that laws are enforced, and people need to learn there are consequences for their actions.
By Georgette Farkas
The whole wheat turkey and cheddar sandwiches and winter grain and butternut squash salads that Great Performances served this Saturday were not delivered to a typical event venue and were not destined for a typical catering client. In fact, the 750 bagged lunches were devoured by New York City high school students taking part in the Food Education Fund’s “Taste of Tomorrow” 2023 Career Day at the Food and Finance High School. Working with Food and Finance Highschool through student internships throughout the year has been the highlight of our ongoing workforce development and outreach programs. Witnessing their curiosity and engagement at their Career Day reflected, once again, just how fortunate we are to have these motivated young people in our culinary community.
Culinary professionals came out in force to share their skills and experience at this event open to all New York City public high school students interested in food careers. Cooking classes and interactive seminars, covering just about every possible food world topic filled every corner of the West 50th Street school. Students practiced hands on in the kitchen with chefs including Omar Tate, Lena Ciardullo and Vera Kaltinik, as they shaped fresh pasta, prepared donuts, made mozzarella and discovered whole animal butchery and sausage making and so much more.
NYC Schools Chancellor David Banks welcomed students from across the city before they fanned out to explore food entrepreneurship, brand strategy, marketing and restaurant operations. For example, the maître d’ from Brooklyn’s famed restaurant Francie, gave students a taste of real world customer facing front of house know how. Elsewhere, the likes of Pete Wells of The New York Times and Heath Goldman of TV Food Network provided an introduction to working in food media. Students could even opt for presentations on food photography and food styling. There was particular interest in community gardening, thanks to a team from Grow NYC, as well as a compelling food justice panel led by Rae Gomes.
On the catering front, Great Performances’ own Jenelle Cruickshank led an event planning seminar, giving students the opportunity to build a non profit gala from the ground up. The highschoolers plunged into the exercise head on, demonstrating their appreciatelion for the guest experience, and revealing some promising event planners of tomorrow in the group, as Great Performances founder, Liz Neumark, looked on from her very own schoolroom desk.
Food media leader Dana Cowin provided a career day highlight, with an inspiring panel and insights from a chef, a sustainability expert, a culinary editor, an influencer and an entrepreneurial blondie baker, all sharing their winding career paths to professional success. Unanimously, panelists recognized the Food and Finance High School’s unique value in providing exposure and opportunities they could not have dreamed of when they were starting out. As the day came to an end, Program Director Kat Taveras announced scholarship winners, reflecting the Food Education Fund’s drive to inspire students to continue their studies. Including those apples in the student lunches was clearly a very good idea.
Use this link to support the Food Education Fund or to take part in their internship programs.
Serves 6-8
The long, slow roasting emphasizes the squash’s natural sweetness, which then gets a touch of umami with the unexpected addition of miso. This silky smooth puree is a wonderful accompaniment to roast chicken or duck or would serve beautifully at the center of a plate of roasted winter vegetables. You could also use it as the base for a plate of gnocchi, or fold it into farrotto or risotto.
*An average butternut squash weighs about 2 ½ to 3 lbs. and amounts to approximately 3 cups of cooked puree.
** I often reserve the seeds, remove any large pieces of pulp, toss the seeds with salt and chili flakes and some olive oil and roast until golden brown. While the hulls can be a bit tough, the roasted seeds make for a tasty snack that I devour while preparing dinner.
For the month of May, we’re celebrating with an Arugula and Pine Nuts Salad recipe brought to you by Chef Andrew Smith.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
Spring is upon us and Ramps are in season! We’re celebrating with a versatile and easy to make Grilled Ramp Pesto recipe.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
We’re beckoning Spring this month by highlighting the delightfully mild Spring Garlic in a creamy Spring Garlic Cavatelli recipe.
Serves 8
This tender braised red cabbage is the perfect accompaniment to duck or pork or just about any kind of sausages. I have even spread it on a ham sandwich on toasted rye bread. Be sure to use unsweetened cranberry juice, not cranberry “cocktail” or the result will be far too sweet. This is a great make-ahead winter side dish and can be stored refrigerated for several days.
For the month of May, we’re celebrating with an Arugula and Pine Nuts Salad recipe brought to you by Chef Andrew Smith.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
Spring is upon us and Ramps are in season! We’re celebrating with a versatile and easy to make Grilled Ramp Pesto recipe.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
We’re beckoning Spring this month by highlighting the delightfully mild Spring Garlic in a creamy Spring Garlic Cavatelli recipe.
Serves 6
This is really just a very grown-up version of a rich and very dark chocolate pudding. Make it your own with more or less bourbon and espresso, or leave these out entirely if you prefer. If you like your chocolate a little less bitter, reduce the quantity of unsweetened chocolate from five to four ounces. Bake in just about any small oven proof porcelain or glass cup, from espresso or tea cups or coffee mugs to classic souffle ramekins. While you may need only two portions for Valentine’s Day dinner, you won’t regret making the whole recipe to carry you through Valentine’s week.
For the month of May, we’re celebrating with an Arugula and Pine Nuts Salad recipe brought to you by Chef Andrew Smith.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
Spring is upon us and Ramps are in season! We’re celebrating with a versatile and easy to make Grilled Ramp Pesto recipe.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
We’re beckoning Spring this month by highlighting the delightfully mild Spring Garlic in a creamy Spring Garlic Cavatelli recipe.