As global awareness of climate change reaches critical levels, Climate Week has emerged as a vital platform for dialogue, innovation, and action. At GP, we’re not just talking about sustainability—we’re actively contributing by embedding environmentally friendly practices into every aspect of our event services.

 

For Climate Week 2024, we’re proud to showcase our ongoing efforts in support of a healthier planet. Here’s how GP is making a difference:

 

1) Crafting Sustainable Menus: Vegan, Plant-Forward, and Local Ingredients

At the heart of our sustainability mission is the food we serve. We design event menus that reflect our commitment to the environment by emphasizing:

  • Vegan and Plant-Forward Dishes: Reducing reliance on animal products lowers our carbon footprint while offering diverse, delicious options for guests.
  • Locally-Sourced Ingredients: Whenever possible, we incorporate seasonal and regional ingredients, cutting down on food miles and supporting local farmers.
  • Sustainable Selections: Our focus extends to sustainable seafood, organic produce, and responsibly farmed items to ensure the entire menu aligns with our values.

 

2) Reducing Waste Through Food Rescue Programs

We believe that food should nourish, not go to waste. After our events, we partner with local organizations to coordinate the pickup and redistribution of leftover food, ensuring it reaches food pantries and shelters in need. By actively participating in food rescue efforts, we’re helping combat both food insecurity and food waste—a win for the planet and our communities.

 

3) Farm-to-Table: Sourcing from Our Organic Farm in Upstate NY

GP proudly operates an organic farm in upstate New York, where we grow many of the fresh ingredients featured in our event menus. From farm-fresh vegetables to artisanal herbs, we are dedicated to providing the highest-quality, sustainable ingredients that our guests can feel good about enjoying.

 

4) Sustainable Disposables: Eco-Friendly Choices

When it comes to disposable items, our standards are simple: they must meet strict sustainability criteria. Whether it’s biodegradable cutlery or compostable packaging, we ensure that every item we use minimizes environmental impact. These choices might seem small, but they make a big difference in reducing waste at large-scale events.

 

5) Catering for Change: Climate Week Events We’re Supporting

This year, GP is thrilled to be catering some of the most impactful Climate Week events, including:

 

  • Food Tank at Climate Week NYC: Join Food Tank in New York City September 23 – 28 for an exciting New York Climate Week Event Series. On September 23rd, Food Tank will host a NYC Climate Week Kick-Off Summit with The James Beard Foundation at Platform by JBF titled “Restaurants and Farms are Key Solutions to the Climate Crisis.” Liz Neumark, Founder and CEO of Great Performances will sit on a panel conversation, “Restaurants Tackling the Climate Crisis One Bite at a Time” with JJ Johnson, Chef, FIELDTRIP; and Briawn Flower, Chef, BLACKBARN; moderated by Anne McBride, Vice President of Programs, The James Beard Foundation.
  • Bill & Melinda Gates Foundation: Goalkeepers: This year, Goalkeepers invites you to learn about solutions to keep people healthy and nourished in a rapidly warming world. Together, the world must work to ensure better nutrition for all so everyone can reach their full potential.
  • World Climate Summit: World Climate Summit 2024 Takes place during Climate Week NYC and in Baku, as the leading side-event at COP29, facilitating public-private partnerships to drive policy, innovation, and investments towards 2030 climate transition targets. 

As we cater these important events, we’re not only providing delicious food but also showcasing how sustainable practices can be integrated into every aspect of event planning.

 

Our Commitment Moving Forward

At GP, we understand that sustainability is a journey. As we continue to explore new ways to reduce our environmental impact, we remain dedicated to working with clients and partners who share our vision of a more sustainable future.

 

During Climate Week and beyond, we invite everyone to join us in taking meaningful steps—whether through menu choices, waste reduction, or sourcing decisions—that collectively lead to a healthier planet.

 

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 through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

 

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

This month, we’re celebrating Climate Week and sharing recipes that contribute to a healthier planet. We asked our chefs to raise their culinary voices and share dishes that are vegan, vegetarian, or plant forward; dishes that use the entire ingredient, from root to frond; and dishes that highlight ingredients that are more sustainable for the planet.

Check out their delicious contributions – and let us know which ones you’ve tried!

Climate Week Friendly Recipes

King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious with Chef Joe Bachman’s sauce and a great way to celebrate Climate Week.

 

 

Vegan King Oyster Mushroom "Chicken Wings"

Ingredients

For the Wings

  • 7 pieces king oyster mushrooms 
  • 2 cups oat milk
  • 1/2 cup olive oil
  • 3 Tbsp lemon juice
  • 3 cups flour
  • 1 ½ cups cornstarch
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • Salt and pepper
  • 2 Tbsp chopped thyme

 

For the Sauce 

  • 2 Tbsp vegan butter
  • 1/4 cup gochujang
  • 1 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 2 tsp minced ginger
  • 2 Tbsp maple syrup
  • 2 Tbsp rice wine or water
  • 1 Tbsp rice vinegar

 

Method

Prepare the Sauce

  1. Combine all Ingredients in saucepan and bring to a simmer then shut off and cool.

 

Prepare the Wings

  1. Cut mushrooms lengthwise into 4 spears
  2. In a medium bowl, combine all dry ingredients.
  3. In a separate bowl, combine oat milk, lemon juice, and olive oil. Add ½ cup of the dry mix to make a batter. Add the mushrooms and let marinate overnight.
  4. The next day, remove the mushrooms from the batter. Drain excess batter, dredge in reserved dry mix and shake off excess. Then double dip into the wet mix  and dry mix to give a nice crust.
  5. Deep fry in batches in hot oil (350 degrees) until golden brown. Remove from oil, drain, and let sit for 10 minutes. Deep fry again until crispy then toss in prepared sauce. Serve immediately.

The United Nations declared 2023 International Year of Millets (IYM 2023).

 

Millets have high nutritive value, are gluten free and have low glycemic index.

 

Even though millets have been a nutritional staple in diets throughout Sub-Saharan Africa and Asia for thousands of years, the UN has noted that their cultivation is declining in many countries just as their potential to address climate change and food security is beginning to come to light.

 

Therefore, we’re celebrating Climate Week with a staple millet dish from India. Every time this dish is cooked, we use the entire vegetable to preserve maximum nutritional value and eliminate waste. Any vegetables with their peel can be added to this recipe and slow cooking is the key, as it’s one of the cooking techniques which retains the maximum color of vegetables and preserves vitamins minerals during the process which helps nourish and heal the body.

Vegetable Millet Khichdi

Ingredients

  • ⅓ cup millet
  • ⅛ cup yellow moong dal
  • ⅛ cup pink masoor dal
  • 2 tablespoon ghee
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon hing (asafoetida)
  • 2 cloves (laung)
  • 2 dried red chillies
  • ¼ cup chopped onion
  • 1 tablespoon ginger garlic paste
  • ¼ cup chopped tomato
  • 1 ¼ teaspoon salt or to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon Garam Masala Powder
  • 1 cup chopped mixed vegetables (carrot, potato, broccoli, peas)
  • 2 ¼ cup water
  • 1 tablespoon chopped fresh coriander

Method

  1. Rinse the millet with water. Transfer to a bowl and soak in water for 30 minutes. (Soaking reduces the cooking time of millet.)
  2. Combine both lentils in a bowl, rinse them with water, then soak in water for 15 minutes.
  3. Heat oil in a stovetop pressure cooker. Once hot, add cumin, cloves, dried red chillies, and asafoetida. Sauté for 20 – 30 seconds to release the aroma of spices and infuse their flavour into the oil.
  4. Add onion and sauté them till they turn light brown. This takes 2 – 3 minutes.
  5. Next, add ginger garlic paste, tomato, salt, turmeric powder, and red chilli powder. Stir to combine. Sauté the masala till the tomatoes break down.
  6. Add soaked vegetables, millet, and lentils. Sauté for 2 minutes.
  7. Add water, mix, and pressure cook millet khichdi for two whistles over low heat. After two whistles, turn off the heat. Allow the steam to release naturally from the pressure cooker.
  8. Once you open the lid of the pressure cooker, add ghee, fresh coriander leaves, and mix one last time. Millet Khichdi is ready to serve.

Serve Vegetable Millet Khichdi warm.

Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps as they can be used when you prepare the lentils to help flavor the broth and the lentils!

 

Climate Week Cooking Tips:

Any time you have some leftover bread that’s getting stale, break it up into crumbs either with your hands or in a food processor, and toast in a low oven till dry. Store in an airtight container until needed.

 

When preparing dishes using vegetables, save the scraps to use in the dish if it has a cooking liquid or store in your freezer until you have enough to make a broth.

 

In this recipe, we’ll reserve the garlic and onion skins and their trimmings, and the scraps and trimmings from the bell pepper and carrot. We like to wrap them in some cheesecloth before we add to the cooking liquid for the lentils so that they’re easy to remove.

Veggie & Lentil Burgers

Ingredients:

  • 1lb of cooked lentils
  • 3 cloves garlic (chopped finely)
  • 1 medium red bell pepper (sliced)
  • 1 medium onion (divided in two halves, one half sliced)
  • 1 large carrot (sliced)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp cardamom
  • Extra virgin olive oil
  • Salt & pepper
  • Toasted panko or breadcrumbs (if needed)

 

Preparation:

  1. Flavor the lentil cooking liquid with the scraps from the onion, garlic, carrots and the bell pepper. Cook the lentils and one half of the onion until the lentils are soft but not too mushy. Strain and reserve with half of the cooked onion.
  2. Sautee the red bell pepper, half the onion, the carrot and the chopped garlic cloved in EVOO and salt until translucent (kind of a sofrito consistency).
  3. Blend vegetables with cooked lentils and half of the onion (acts as a natural binder) until pureed and incorporated.
  4. If the consistency doesn’t hold to form a patty, add toasted breadcrumbs/panko until desired consistency is reached.
  5. Form 3-4oz patties and refrigerate.

Cooking:

Sear on both sides on a very hot sauté pan and enjoy as desired!

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 through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

 

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

 

We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of our favorite recipes that won’t heat up your kitchen but still deliver exceptional flavor. We’re also making taking advantage of fresh summer produce – we guarantee these recipes will be on repeat!

Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.

 

Ingredients

  • 1 kg ripe tomatoes, chopped
  • 200 grams cucumber, peeled and chopped
  • 150 grams bell pepper (red or green), chopped
  • 100 grams onion, chopped
  • 2 cloves garlic, minced
  • 50 grams stale bread, crusts removed (optional, for thicker consistency)
  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 500 ml cold water (adjust for desired consistency)
  • Optional garnishes: diced cucumber, bell pepper, croutons, fresh herbs (parsley or basil)

Instructions

  1. Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
  2. Blend the Soup. In a blender or food processor, add the chopped vegetables, minced garlic, and stale bread (if using). Add olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
  3. Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
  4. Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
  5. Serve. Stir the gazpacho before serving. Taste and adjust seasoning if needed. Ladle into bowls or glasses. Garnish with diced cucumber, bell pepper, croutons, and fresh herbs if desired. Serve chilled, ideally on a hot summer day.

 

This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.

 

You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!

 

Heirloom Tomato and Watermelon Salad

Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt 

 

Ingredients:

For the Salad

  • 2 cups watermelon, cubed
  • 2 cups heirloom tomatoes, sliced or cubed
  • 1/2 cup gooseberries, halved
  • Pickled watermelon rinds (recipe below)
  • Tajín seasoning, for finishing

 

For the Pickled Watermelon Rinds

  • 1 cup watermelon rinds, peeled and cut into small pieces
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon peppercorns (optional)

For the Coconut Basil Vinaigrette

  • 1/4 cup coconut milk
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

 

Instructions

  1. Prepare the Pickled Watermelon Rinds. In a saucepan, combine the white vinegar, water, sugar, and salt. If using, add mustard seeds and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Add the watermelon rinds to the boiling mixture and cook for 2-3 minutes. Remove from heat and let the rinds cool in the pickling liquid. Once cooled, transfer to a jar and refrigerate for at least an hour (preferably overnight).
  2. Make the Coconut Basil Vinaigrette. In a small bowl, whisk together the coconut milk, chopped basil, lime juice, honey or agave nectar, and olive oil. Season with salt and pepper to taste.
  3. Assemble the Salad. In a large bowl or on a serving platter, combine the cubed watermelon, heirloom tomatoes, and halved gooseberries. Add the pickled watermelon rinds. Drizzle the coconut basil vinaigrette over the salad and gently toss to combine.
  4. Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.
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Bring bright colors and bold flavors take center stage with Chef David Thomas’ BBQ Chicken Skewers. Sliced red and yellow bell peppers and red onions decorate the skewers and add extra flavor and veggies to this grilled chicken. A quick marinade of olive oil, soy sauce, honey, and lemon juice with garlic, paprika, and oregano add a sweet, savory, zingy flavor your guests will love.

This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!

BBQ Chicken Skewers

by Chef David Thomas

Serves 4-6

Ingredients

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • Wooden or metal skewers

Procedure

  1. Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.

  2. Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

  3. Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.

  4. Preheat the Grill. Preheat your grill to medium-high heat.

  5. Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

  6. Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.

  7.  

More Recipes by Chef David Thomas

We had an especially colorful and delicious pride this year! Although we celebrate diversity throughout the year, we pull out the stops during the months honoring the various groups.

 

We kicked off Pride with special request from our team at Trinity, which became the décor across our venues during Pride. Our celebrations included several events across New York including First Saturday at Brooklyn Museum, events at Asia Society, and at Rockefeller University.

Decorating for Pride

by Alexander Belmont, Venue Merchandising Manager

From free gender affirming haircuts for local high school students, to hosting a queer prom each year, Kenya came to me with the desire for Trinity Cafe’s seasonal decor to reflect the dedication Trinity Church Wall Street has towards the LGBTQIA+ community. While putting up the window decor, a repurpose of photo booth props and a large vintage hued rainbow garland, the installation enticed pedestrians to walk up to the window and peek through to discover what was inside a building they had glazed over times before. The rainbow of colors summer succulents come in presented a neat opportunity to create small floral designs representing each individual pride flag to fully encompass inclusivity. As a member of the LGBTQIA+ community, I am proud to be able to work with an organization that is just as excited for pride as I am.

Rockefeller University Pride Celebration

Location: Rockefeller University, New York, NY

Guest Count: 250

Date: June 28, 2024

Event Planner: Jessi Owens, Catering Director, The Rockefeller University

Each year, The Rockefeller University hosts a Pride Celebration for it’s students, faculty and staff. It’s a fun, interactive gathering for all and included a photobooth, a swag station where folks could decorate a hat with Pride-themed and self-identifying pins, a rainbow-themed dessert table, and a drag show hosted by New York’s own Jaclynn Hyde!

 

Following the fabulous performance, dessert stations of grilled-to-order s’mores and Dippin’ Dots Ice Cream remained open as guests danced the night away to the beats of Rockefeller University’s own DJ Marlin.

 

Special thanks to Broadway Party Rentals who custom made the buffet screens that were thoughtfully designed to reflect the Pride flag.

It was a fun, festive, and colorful event!

Pride Celebration Menu

America BBQ Station

Beef Brisket classic bbq

Carolina Chicken mustard bbq

Beer Bratwurst spicy mustard

Grilled Tempeh blueberry bbq

Sweet Potato & Scallion Salad

Classic Cole Slaw

Mac & Cheese Bites

 

Latin Seafood Station

Classic Seafood Paella Spanish yellow rice, seasonal shellfish and mollusks

Salmon Ceviche

Vegetable Tamales

Chili Bean Salad

Tostones

 

Brazilian Steakhouse

Peri Peri Grilled Chicken

Bacon Wrapped Pork Loin

Grilled Top Sirloin chimichurri

Vegan Chimichurri Sausage

Brazilian Style Chopped Salad romaine, green olives, tomatoes, red peppers, fresh herbs, lime vinaigrette

Brazilian Cheese Bread

 

Desserts

Rockin’ Dots birthday cake, cotton candy, banana split, rainbow ice

S’Mores classic, cookies n cream, reeses, mint

 

Rainbow Dessert Table

Fruity Pebble Rice Crispy Treats

Rainbow Popcorn

Madeleines

Chocolate Covered Pretzels

Funfetti Cake Pops

Funnel Cakes

Leo Bar Happy Hour Celebrating Pride Month

Venue: Leo Cafe at Asia Society

Guest Count: 250

Date: June 20, 2024

Event Planner: Karla Jovel, Event Director

Asia Society and The Human Rights Campaign celebrated LGBTQIA+ Pride Month with a special Leo Bar Happy Hour event on June 20. A fabulous evening of networking featured a special performance by actor, singer, and producer Lora Nicolas Olaes.

 

Following the program, guests enjoyed music by DJ Kai Song along with cocktails and snacks, and were invited to check out Asia Society’s current exhibition, COAL + ICE.

 

We created two specialty cocktails for the event:

 

Out & Proud Cocktail

aperol, tequila, pineapple, elderflower syrup

 

Out & Proud Zero Proof Mocktail

pineapple, grenadine, club soda, butterfly pea