DON'T HIRE A CATERER: VALENTINE'S DAY

By Georgette Farkas

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.

A Caterer's Tips for Entertaining: Celebrating Valentine's Day

As a longtime restaurateur, I have a special relationship with Valentine’s Day. Expectations are typically high, and more than any other, this holiday made me feel particularly responsible for my restaurant guests’ happiness. I don’t mind admitting that these days I embrace the joy of preparing Valentine’s Day dinner at home for my better half.

I begin the menu with a winter salad, all prepared in advance. This light, fresh and bright dish is an ideal lead in to the substantial main course.  Chocolate is a must for your Valentine’s Day dessert, and my pot de crème is as rich, dark and decadent as it is easy to prepare. And yes, it can be made a day ahead.

Cooking for someone I love means preparing a dish I love, and duck confit is at the top of my list of winter favorites. You might think it ambitious, but it’s one of those recipe that is far easier than its reputation suggests. I offset the duck’s richness with the acidity of cranberry braised red cabbage. While mashed potatoes would be a classic pairing, here I suggest a butternut squash puree. My trick is adding miso, lending umami to the butternut’s natural sweetness.

The duck and sides dishes meet my cardinal rule of choosing only make ahead recipes for home entertaining, even when only for two people. Both side dish recipes serve more than two, as I believe this is the most efficient way to cook, making the preparation time and effort worthwhile. The balance can be frozen for future use or enjoyed over the next several days.

Valentine’s Day Menu

Crisp Winter Salad, Spicy Lime Vinaigrette

***

Duck Confit

Cranberry Braised Red Cabbage

Butternut Squash – Miso Purée

***

Chocolate Pot de Crème

Three Ways to Think Like a Caterer

  1. Consider Contrast. Explore ways to incorporate contrasts in flavor, texture, color and even shape. This makes for menus that delight the eye as much as the palate. That said, avoid adding ingredients solely for aesthetic purposes. Everything on the plate should contribute to a dish’s flavor or texture.
  2. Shop Strategically. Don’t hesitate to incorporate “purchased” items to finish a dish, cutting back on your time in the kitchen, not to mention the number of ingredients and storage space. We want to make your home entertaining a pleasure.
  3. Create Kits. Caterers prepare each dish as a “kit” of components that can be prepared ahead and even assembled or plated in advance. This approach can facilitate your home entertaining, leaving as few steps as possible to complete just before serving.

Valentine's Day Recipes

Crisp Winter Salad, Spicy Lime Vinaigrette Recipe

This is intended as a salad with no lettuce. Instead, assemble a variety of crisp vegetables with contrasting flavors, textures and colors. At this time of year, I use cucumber, fennel and carrot, both cut in thin ribbons, celery and radish very thinly sliced, especially if you can find the colorful purple or “watermelon” varieties. Definitely include the celery leaves. For added crunch, garnish the salad with toasted sunflower or sesame seeds or some coarsely chopped roasted peanuts.

The dressing recipe is inspired by chef Shi Lin Wong, who recently completed her James Beard Fellowship. We worked with Shi Lin here at Great Performances on her Beard Box, a meal kit shipped nationwide. Shi Lin’s menu reflects her Malaysian heritage. I fell in love with her Spicy Lime dressing and have made it my winter salad go-to. Adapt the proportions to your own taste and also the potency and saltiness of the fish sauce you use. I always make more dressing than I need for any one meal and then store it in a jar for future use.

Spicy Lime Vinaigrette Recipe

Ingredients

  • ¼ cup fish sauce
  • ½ cup freshly squeezed lime juice
  • 1 tbs brown sugar
  • 1/2 tsp birds eye chili or fresno chili, seeded and coarsely chopped
  • ¼ cup sesame oil

Procedure

Combine all ingredients except the sesame oil and stir until the sugar is completely dissolved. Whisk in the sesame oil. Strain out the chili pepper.

Applying Our Tips

Consider Contrast.

Contrast in flavors, textures, shapes and colors are the trick to creating a salad that’s particularly enticing. A variety of crisp vegetables brings texture and color this dish. The dressing is a balanced combination of savory, tangy, sweet, and spicy and enhances the vegetables beautifully.

Shop Strategically.

Purchase sunflower seed or peanuts pre-roasted.

Make Ahead.

Clean, slice and dice vegetables early in the day. Refrigerate covered with a damp cloth. Fennel, radish and carrots can be cut a day ahead and stored refrigerated in water. Make sure to drain well and towel dry before tossing in the salad.

Pro Tip.

Always make more dressing than you need for a single salad. Store it in a jar so you’ll have it to turn to all week long.

Duck Confit

Get the recipe for cranberry braised red cabbage here

Get the recipe for pureed butternut squash with miso here

This dish is a favorite for a variety of reasons. It ticks the box for a fancy meal that you can enjoy at home, but one that’s not especially complicated. Everything can be made ahead of time and warmed up, giving you plenty of time to relax before enjoying the feast.

Should you decide to take on duck confit, here are the basic steps, rather than a formal recipe.

Ingredients

  • Duck legs (with thigh)
  • Dry salt brine (kosher salt, crushed juniper, coarsely ground pepper)
  • Garlic
  • Bay leaves
  • Fresh ginger
  • Crushed juniper berries
  • Black peppercorns
  • Duck fat

Procedure

Prick skin side of duck legs with a knife point. Prepare a dry salt brine with kosher salt, crushed juniper and coarsely ground pepper. Cover skin side of duck with a thin coat of salt mixture, refrigerate overnight and then brush off salt mixture the following day. Place duck legs skin side down in a single layer in a heavy roasting pan or dutch oven, along with several cloves of peeled garlic, a few bay leaves, a few chunks of fresh ginger, crushed juniper berries and black pepper corns. Cook at 250° approximately one hour, until duck has rendered enough of its own fat to cover the meat. Increase oven temperature to 300. Turn legs over and continue to cook skin side up until the meat is extremely tender and leg and thigh bone are easily pulled apart. Total cooking time, four to five hours. You really can’t overdo it. Let legs cool to room temperature in their rendered fat and then refrigerate. Reserve excess rendered duck fat separately in jars and refrigerate for future use to cook potatoes and more. Remove cooked duck legs from refrigerator an hour before reheating. Reheat gently at 300° for approximately 20 to 25 minutes. Just before serving, place under broiler for just a few minutes to crisp the skin.

Applying Our Tips

Shop Strategically. Despite the simplicity, given the time it takes to prepare duck confit (including salting overnight and very slow roasting for four hours or more), purchasing ready made is a great option.  My preferred online sources are Dartagnan and Hudson Valley Foie Gras.

Make Ahead. Every component of this main course can be made several days ahead and will, in fact, benefit from the advance preparation. They also have the advantage of being cooked in the oven, as opposed to on the stove top, meaning they call for little or no intervention during the cooking time. All should also be heated for serving in the oven, which again, means less stove top maneuvering at dinner time.

Pro Tips

  • If preparing these recipes several days ahead, which I highly recommend, be sure to chill food to room temperature before sealing and refrigerating.
  • Warming these dishes in the oven, instead of on the stove top, will make for controlled, even heating and minimizes the risk of burning.
  • Use of a trick from the caterer’ tool kit by using a pastry bag to plate the butternut puree. It makes for a fun and clean lined geometric effect. If using a pastry bag, you can warm the butternut puree filled bag in the microwave just before heating.
  • Please, please, please serve the main course on warmed dinner plates!

Bittersweet Chocolate Pot de Crème

Get the recipe for the bittersweet chocolate pot de crème here

Make Ahead. Pots de crème can be made several days ahead. Be sure to cool to room temperature and wrap well Wrap well before refrigerating.  

Shop Strategically. Almost every dish benefits from a crunchy garnish as a finishing touch. In this case, store bought chocolate wafers, coarsely crumbled over the whipped cream will do the trick. By all means, succumb to decorating candy or chocolate hearts to add a festive note.

Pro Tips

  • Use the very best quality chocolate you can find, for example, Valrhona or Callebaut.
  • Be sure to remove pots de creme from refrigerator at least two hours before serving. The chocolate flavor shines much more brightly and the texture will be much silkier when not ice cold.
  • When garnishing with whipped cream, a rough dollop will do just fine, but smooth quenelles will elevate your game.

SWEET REUNIONS

A Dream Client. An Idyllic Location. Amazing Memories. Lasting Connections.

By Stephanie Kantzos Mages

Throughout its history, Great Performances has been present at countless milestone celebrations, from weddings to baby showers (and then back to weddings); from bar and bat mitzvahs to retirement celebrations; and so many more. We treasure each of these events and pride ourselves into turning them into memorable experiences for the couples, families, and loved ones involved.

Along the way, we’ve also developed close relationships with the clients and delight when our paths can cross again, whether socially or by working with them to plan another event.

We recently heard from Stephanie Kantzos Mages, a Great Performances’ alumna, who re-connected with one of her past clients and current friends. They reminisced about a wedding Stephanie had worked on for them, and she shares her story with us here.

In the summer of 2000, a storybook wedding took place that was the highlight of my young career at Great Performances. Over 200 guests were invited to Iona Island, a magnificent natural landmark in the Hudson River known for its winter nesting of bald eagles. The remoteness of the site proved a logistical challenge, to say the least. But with the sharp focus and clear vision of my client Betty Rauch, combined with my own event production experience, we made a superb team. We conceptualized and executed a beautiful wedding for her daughter, while simultaneously forging an enduring bond between the two of us.

What made that event so remarkable? Betty and I gracefully contended with any obstacles, as we fulfilled the unique wedding vision of the bride and groom to be. The couple, Molly and Ben were and are environmental activists who wanted a wedding that was as natural as possible. We marched to Molly’s tune and created magic!

There was a wonderful feeling about each task we took on, women with force and creative power methodically working towards the same goal. This large and complex event included mapping the landscape to find the best location for tents, installing generators for power, finding portable restrooms that were actually attractive, transporting the guests and the necessary equipment to an island, choosing just the right decor to match and compliment the unique surroundings and of course, the gorgeous Great Performances menu!

Even back then we focused on local food products, selecting as many regional ingredients as possible. These included butter, cream and cheese from the Egg Farm Dairy in Peekskill, NY and organic vegetables, herbs and berries from local farms in the Hudson Valley. The New England Lamb Porterhouse and a late-night snack of Bear Mountain Barely Blue Tear of the Clouds Wild Ripened Cheddar were stars of the evening.

This wedding was an extraordinary event and perhaps even inspired my own inner sense of romance. Just 6 weeks later I met the man who was to become my husband, a marriage which took me overseas to my new home in Munich, Germany. I recently visited NYC and reached out to my lovely client Betty. She was delighted at the prospect of reuniting after 22 years, and together with her husband, affectionately welcomed me into their home.

We sat three-in-a-row, like kids in a candy store, reminiscing over Molly’s and Ben’s wedding album, astounding at the marvelous details, and feeling once again the connection that had bonded us all those years ago. It was this Wiedersehen* that reminded me to treasure memories as sweet reunions, celebrate the human spirit and cherish pieces of shared time as one of life’s precious gifts.

*Wiedersehen = meeting

About Stephanie Kantzos Mages

As a 30-year veteran in the special events industry, Stephanie Mages began her events industry journey at Great Performances in the late 1990s. She is currently an independent event planner in the Bavaria region of Germany, working with such clients as Michelin Star Chef Anton Schmaus, AMS OSRAM, and Adobe Inc.

2022 IN PHOTOS

By Great Performances

What an adventure 2022 has been! Coming out of pandemic to a flurry of events from company events and employee gatherings to fundraisers and galas; from intimate dinners to lavish weddings! It’s been wonderful gathering and celebrating with all of you.

With so many photos to choose from, we’ve selected a few of our favorites that capture the spirit of 2022.

HAPPY VEGANUARY

By Great Performances

Happy Veganuary!

This year, we’re participating in Veganuary, a plant-based revolution inspiring and supporting people to try vegan to protect the planet, animals, and their health. We’ve always advocated for a more plant-based lifestyle, leading the charge in the industry, from starting an organic farm, Katchkie Farm, in upstate NY, to developing a vegan demi-glace using nothing but plant scraps, and relaunching our beloved Mae Mae Café as a plant-based café and plant shop.

For Veganuary, we’re bringing one of our favorite Mae Mae Café dishes, the Mushroom Mole Taco, to five of our cafes and restaurants across New York: Dizzy’s Club (at Jazz at Lincoln Center); The Norm (at the Brooklyn Musuem); CRC Café (at Rockefeller University); The Café (at Wave Hill}; Trinity Café (at Trinity Church’s Trinity Commons); and Wollman Café (at Wollman Rink). If you can’t make it to Mae Mae Café in the Bronx, make sure you stop by one of our venues and give it a sample. Made with shiitake mushrooms and a soft corn flour tortilla, our savory, sweet, and gently spicy mole sauce is rich with notes of cocoa, sesame, almonds, clove, cinnamon, and of course chili pepper.

While Vegan dishes are a regular feature on our workplace dining menus, in honor of Veganuary they will offer new additions including Roasted Brussels Sprouts and Curried Red Lentils (with quinoa, Swiss chard pilaf, harissa vinaigrette); and  Lemon Roasted Romanesco (with butternut squash, farro, hummus.)

Going vegan doesn’t mean giving up flavor! Check out some of our vegan dishes including Roasted Fennel & Parsnip Soup, Orange Miso Glazed Carrots with Carrot Top Pesto, and Celery Root Pancakes. Let us know what you try and if you’re participating in Veganuary with us!

Chef Solanki Roy’s Gazpacho Recipe

July 24, 2024 No Comments

Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.

Read More »

CITRUS ZEST CONFIT

By Georgette Farkas

The citrus zest confit is a make ahead component that can be refrigerated for several weeks. In fact, it’s an item I keep on hand as a finishing touch for salads and desserts and even as a garnish for charcuterie and cheese plates. If you’re preparing it the day before for this dessert, you can zest your fruit before peeling and slicing.

Using a vegetable peeler, remove a thin layer of zest from two oranges and two grapefruits. Be careful not to include the pith, the white layer just beneath the zest, as this is where the bitterness lies. Cut zest into a fine julienne. Place in a small saucepan with water to cover. Bring to a boil, lower heat, simmer two to three minutes. Strain and repeat. This essential step removes the bitterness. In a small saucepan combine 1.5 cups sugar with 1 cup water. For this next step, summon your creativity and the contents of your spice cabinet. Add a mix of spices such as ground fennel, coriander, cardamom, and ginger, even a dash of black pepper. Use about 2 teaspoons of ground spices per 1.5 cups of sugar. Add a fresh mint sprig. A dash or rose or lavender syrup are a nice touch, if you happen to have them on hand.  Bring to a simmer over low heat, stirring until sugar is dissolved. Add blanched citrus zest, simmer approximately 30 minutes. Let cool completely, remove mint sprig.  Store refrigerated in an airtight container.

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More Recipes by Georgette Farkas

DON'T HIRE A CATERER: VEGANUARY

By Georgette Farkas

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.

Poached Leeks with Beet Vinaigrette (vegan)
Poached Leeks with Beet Vinaigrette (vegan)
Citrus Salad with Mango Sorbet, Pomegranate, and Mint (vegan)
Citrus Salad with Mango Sorbet, Pomegranate, and Mint (vegan)

A Caterer's Tips for Entertaining: Celebrating Veganuary

Have you heard of “Veganuary”? It’s a first for me, but Great Performances has long been at the forefront of plant-based cooking and celebrates this January innovation encouraging people to embrace a plant-based lifestyle. While I’m not ready to convert, I’m trying on “Veganuary” on for size as a culinary challenge and a fresh take on a few favorite winter dishes. In these recipes, you won’t find meat substitutes or veggies masquerading as beef. It’s not about depriving yourself, but rather celebrating flavor filled fruits and vegetables. No resolutions required.

For some dishes I’ve provided complete recipes, for others, just the broad strokes and tips you’ll need to assemble the dish and make it your own.

Veganuary Menu

Poached Leeks with Red Beets and Walnuts

Butternut Squash and Radicchio Farrotto

Citrus Salad with Citrus Zest Confit, Pomegranate, Mint, and Mango Sorbet

Three Ways to Think Like a Caterer

  1. Consider Contrast. Explore ways to incorporate contrasts in flavor, texture, color and even shape. This makes for menus that delight the eye as much as the palate. That said, avoid adding ingredients solely for aesthetic purposes. Everything on the plate should contribute to a dish’s flavor or texture.
  2. Shop Strategically. Don’t hesitate to incorporate “purchased” items to finish a dish, cutting back on your time in the kitchen, not to mention the number of ingredients and storage space. We want to make your home entertaining a pleasure.
  3. Create Kits. Caterers prepare each dish as a “kit” of components that can be prepared ahead and even assembled or plated in advance. This approach can facilitate your home entertaining, leaving as few steps as possible to complete just before serving.

Veganuary Recipes

Poached Leeks with Red Beet Vinaigrette Recipe

Get the recipe for poached leeks here

Until now, I had served only the classic French bistro version, typically made with chopped hard-boiled egg and crispy bacon, dressed with a good, mustardy vinaigrette. For this ‘Veganuary” version, I’m using beets instead of eggs, and for the crunchy richness, toasted walnuts in place of bacon.

Applying Our Tips

Consider Contrast. The beets check several boxes in the caterer’s bag of “tricks” by way of flavor, as well as a bright pop of color and texture that lends itself to slicing and dicing in a number of shapes. For a fun presentation, I’ve sliced them in disks, diced some in small cubes and pureed some to add to the vinaigrette, where the dish finds its acidic contrast to the vegetable’s natural sweetness.

Shop Strategically. Although you could easily prepare beets at home, cooked beets are an item I wouldn’t hesitate to grab from the grocery shelf. You can find them in the packaged section in the produce department at your grocery store.

Create Kits. As you prepare the component of the dish, package them as a kit to make assembly quick and easy the day of your event. For this dish there are five components. Label each one so as not to forget any!

Make Ahead (Creating Kits)

Each component can be prepared several days in advance. Before serving, bring to room temperature.

  • Poached Leeks. trim the root end. Many recipes call for trimming the dark green tops, but much of that has been cut away before the leeks reach the store. Trim away only tops that are damaged. Split leeks lengthwise without cutting them all the way through and rinse very well under cold running water to remove dirt. Poach leeks in well salted boiling water. The water should taste like the sea. Cooking time will depend upon the leek’s thickness. They should be tender and easily pierced with a knife tip. This is a vegetable that is not appealing al dente. Drain well, pressing out any excess water. If preparing ahead of time, be sure to drain again just before serving, placing them on cloth or paper towel to absorb liquid.
  • Cooked and Cut Beets. Reserve a beet for the vinaigrette. Cut remaining cooked beets in a variety of shapes, such as disks and cubes, to make for artful plating.
  • Red Beet Vinaigrette. To prepare the beet vinaigrette, use two tablespoons pureed cooked beet per one cup of vinaigrette.
  • Toasted Walnuts. Maximize flavor and crunch, always toast nuts before adding them to a dish. To toast walnuts, place in 350 degree oven for 6 to 8 minutes. Check frequently to ensure they don’t burn.
  • Lettuce or Bitter Greens. Garnish with bitter greens for flavor, texture and color. Frisée is a classic to pair with leeks, but spinach or arugula are also great options. Wash and dry the greens, roll gently in a paper towel, and store in a bag in the fridge.

To Assemble

  • Serve this dish at room temperature, not ice cold. Remove components from refrigerator an hour or two before serving. While they are delicious at room temperature, also consider serving poached leeks very gently warmed in the oven for just a few minutes, or even in a microwave.
  • Brush leeks lightly with olive oil just before serving to give them an appealing sheen.

Butternut Squash Farrotto

Get the recipe for butternut squash farrotto here

Yes, you can make risotto and farrotto ahead of time. Most restaurants and caterers do. The trick is to cook it ahead to about 80 percent of it’s doneness. Then finish the cooking by incorporating hot stock just before serving. Be sure to remove the pre-cooked farrotto from refrigerator at least an hour before completing the dish. This applies to most cooked foods to be finished or heated.

Applying Our Tips

Consider Contrast. Here again, contrasts in flavor, texture and color take this recipe up a notch. You could simply cube all the squash to cook in the farrotto. Reserving some to slice and roast separately makes for appealing color and texture contrasts in the dish, not to mention a sophisticated plating option. The bitterness of the radicchio provides a welcome counterpoint to the squash’s natural sweetness.

Shop Strategically. While you can roast the pumpkin seeds at home, purchasing them roasted and salted would save a step in preparing this garnish that adds a nutty crunch to the dish. Although we highly recommend you purchase a whole butternut squash and roast it yourself, you can also find pre-cubed butternut squash in your produce department.

Create Kits. This dish lends itself well to preparing almost completely and finishing the day of your event

.

Make Ahead (Creating Kits)

Each component can be prepared several days in advance. Before serving, bring to room temperature.

  • Butternut Squash. Reserve some roasted slices or cubes of butternut squash for garnish.

  • Farrotto. Prepare the farrotto, being careful to cook until it’s 80% done. Cool and store in a container until the day of your event. Reserve remaining sock in a container.

  • Pumpkin Seeds. Roast the pumpkin seeds (unless purchasing prepared) and store in an air tight container.

  • Radicchio. Slice the radicchio and store in a loosely wrapped bag.

To Assemble

  • Remove the pre-cooked farrotto from refrigerator at least an hour before completing the dish.

  • Bring the sock to a simmer and complete cooking the farrotto.

  • Add the radicchio (if using), and stir until just wilted. Season with salt and pepper and serve in a warmed serving bowl. Garnish with reserved butternut squash, sprinkle with pumpkin seeds, and serve.

Pro Tip

The nutritional yeast adds a note of umami. Use it in place of parmesan cheese if you are embracing the spirit of Veganuary.

Citrus Salad, Mango Sorbet, Pomegranate and Mint

Get the recipe for the citrus zest confit here

A deliciously refreshing dessert featuring bright citrus, tangy citrus zest confit, crunchy pomegranate arils, and cool mango sorbet. Although the citrus zest confit takes a bit of time to prepare, it transforms the dish and keeps for several weeks to be used in other dishes.

Applying Our Tips

Consider Contrast.

Contrast in flavors, textures, shapes and colors are the trick, even in this simple citrus dessert. I’ve purposely chosen three citrus varieties for this dessert: pink grapefruit, blood orange and classic orange for their very different flavors, colors, and sizes.  The pomegranate seeds provide a pop of bright red color and crunch.

Shop Strategically.

An ice cream machine is a luxury, not to mention finding the time to use it. I’m happy to reach for store bought in a pinch. For this dessert, I suggest mango sorbet as a delicious contrast to the acidity in the fresh citrus. Also look for pomegranate arils in the grocery store rather than purchasing a whole pomegranate to prepare.

Create Kits. This dish lends itself well to preparing almost completely and finishing the day of your event.

Make Ahead (Creating Kits)

Prepare the components a day in advance and keep chilled (citrus, confit, zest, mint) or frozen (sorbet).

  • Citrus Zest Confit. The citrus zest confit is a make ahead component that can be refrigerated for several weeks. In fact, it’s an item I keep on hand as a finishing touch for salads and desserts and even as a garnish for charcuterie and cheese plates. If you’re preparing it the day before for this dessert, you can zest your fruit before peeling and slicing. Find the recipe here.
  • Fresh Citrus. Peel and slice into disks the citrus fruit up to a day ahead and refrigerate in an airtight container.
  • Sorbet. Don’t hesitate to scoop the sorbet ahead of time, early in the same day and store covered in the freezer. Be sure to dip your scoop in hot water between each scoop to assure a smooth finish. This is a step you’ll be happy not to trouble with at the last minute when assembling dessert plates. This is a standard caterers’ approach when preparing to assemble a large number of complex dessert plates that must reach guests in minutes.

To Assemble

  • Arrange the citrus slices, overlapping the slices, on individual plates.
  • Decorate with mint leaves and pomegranate arils.
  • Drizzle with citrus zest confit, putting a teaspoon to the side of the slices to provide a nest for the sorbet.
  • Add the sorbet and serve immediately.

Pro Tips

  • Chill your plates to keep the dessert cold as you plate and serve.
  • Keeping your knives sharp makes all your slicing and dicing easier, faster, and more efficient and produces a neat finish to cut surfaces. This is especially true when it comes to peeling citrus to slice into wheels.
  • While the days of garnishing dessert plates with mint sprigs only to be discarded are a thing of the past, here the fresh mint leaves are added for flavor that marries perfectly with citrus.
  • Use every part of the fruit for maximum flavor and minimize waste! While this citrus salad would be perfectly nice without the zest confit, it would be a crime to discard the zest. So confit it, add it to the salad and store the rest for future use.

2022 KATCHKIE FARM IN REVIEW

By Jon Ronsani

Katchkie Farm is Great Performances’ NOFA-certified organic farm located in upstate New York. A source of ingredients and inspiration, it is managed by Jon Ronsani who lives on the farm with his wife Jen and three children. Each year, Katchkie Farm offers a CSA available at select Great Performances locations for community pickup and at participating workplaces. To learn more and find out how to participate in the CSA, visit our farm site by clicking the link here.

The farm fields are covered in snow as the earth beneath lies in its deep winter slumber. Walking across them, following deer tracks with my children, one would never know the visible vitality that the earth held many months ago. This seems like a different farm from the ever fruitful one that bore so much in the summer sun. Now the farmers breathe deeply in the frosty air and take a moment to enjoy the sparkling of the snow and their children’s laughter.

Wintertime is upon the farm, and it is the time the course is mapped for the next season. However, before the course onward is charted, the course already traversed must be weighed in upon. The metrics are garnered through all of our weekly harvest records and compared to those that were anticipated before planting. Some crops were on target, some were below, and others exceeded expectations. One of those crops that did not exceed expectation was also one my favorite stories of the growing season. This year was the first time we have attempted to grow popcorn during my tenure on the farm. The first attempt at growing any crop is usually more of a learning experience than anything else. This was no exception. The variety “Dakota Black” was chosen for its superior eating quality as well as its open pollinated nature, which would allow us to save seed if it was a good fit for the farm. Much care was taken into preparing the soil for planting and tending the crop to reach its full potential. My two sons even got involved in pulling weeds under the tree like canopy that the leaves developed by mid-summer. Once we got close to harvest time, every critter within walking distance decided to make a visit to the farm. Foxes would stop by and pull whole ears off the stalks and take them back to their den for their winter store of food. Grey squirrels and red squirrels were dragging ears back to their trees to shell and store the kernels away safe and sound. Crows would stop by to perch on the corn stalks and peck kernel after kernel off of the ears. All in all, we harvested an armful or two of ears, but the fact that so much diversity abounds on the farm is another way for us to tell we are not producing our crops at the expense of nature.

Our two most outstanding crops this year were our field tomatoes and sweet potatoes. The prior year brought endless summer rains that hampered the development of these crops substantially, but with all the heat and irrigation available this year, we had bumper crops. There were days in August that were solely dedicated picking tomatoes. Crate after crate would be filled in the warm summer sun, staining our hands and shirts greenish black from the sap of the plants. This was everything that was hoped for and even more. The sweet potato crop shared equal success. Little by little the plants grew and made a vibrant green carpet of leaves catching all of the warmth of summer, bringing it down into the earth to produce the vibrantly colored roots. Crate after crate was filled with them and stored, until our cooler could hold no more sweet potatoes.

The course for the 2023 growing season is slowly coming together. Finding a balance between what is wanted, what grows well, what is profitable, and what will contribute to the health of the farm is the puzzle that must be put together every year. Finding a hibiscus that will flower in Upstate NY, planting more chicory, cauliflower, broccoli, and herbs would be wonderful pieces to add. 2023 will also bring my wife Jen into the fields and greenhouses to add a flower element to the farm. With all of the potential, I look forward to embarking on the journey ahead.

Happy Holidays from Great Performances

It’s time we catch our breath!

Another year, filled with the unexpected and unforgettable. Through it all, it’s the people around us who enrich our days,
help us through the challenges, and are there to celebrate the moments.

From all of us at Great Performances, Happy Holidays and Best Wishes for the New Year!

We also have a gift for you: a collection of recipe cards written and designed by Micha Bentel, our creative director. These recipes are perfect for entertaining at home.

Micha Bentel Vegetarian Cookbook Holiday Gift

JANUARY FOOD FESTIVAL: BLOOD ORANGE MARMALADE

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 Blood Oranges! Winter is citrus season for us, and we love the crimson hues and raspberry-like flavors of Blood Oranges. Look for them in your local grocery store from December through March. The skin will often appear uniform and orange in color, but occasionally the dark reds can be seen on the rind, depending on the variety.

Micha Bentel, Creative Director at Great Performances, taps into her culinary training and experience as a chef in developing this recipe. Although this recipe calls for Blood Oranges, you could easily swap in other citrus fruits although you won’t have the same bold, orange-red color.

Delicious on its own spread on toast, the sweet, sour citrus pairs delightfully with variety of cheeses from mild cream cheese and burrata to pungent gorgonzola and stilton.

Just in case you need another way to use the Blood Orange Marmalade, Micha also shares a delicious recipe for savory, sweet, sticky Blood Orange Marmalade Glazed Chicken Wings.

We do recommend some special equipment for this recipe including a candy thermometer and canning jars and lids, although you could do without if you plan to eat the marmalade quickly.

Blood Orange Marmalade Recipe

Yield: 40-50 ounces (5-6 8oz jars)

INGREDIENTS

  • 3 lbs blood oranges
  • 6 to 8 c water 
  • Pinch of salt
  • 1 lemon, juiced
  • 5 to 6 c sugar 

SPECIAL EQUIPMENT

  • 6-8 qt pot 
  • 5-6 (8oz) sanitized canning jars and lids 
  • Candy thermometer 
  • Ceramic plate chilled in the freezer for testing

PROCEDURE

  1. Completely clean and sanitize your equipment and place a ceramic plate in the freezer.
  2. Thoroughly wash the blood oranges, scrubbing off any residue on the outside.
  3. Halve your oranges, then slice into half-moons about ¼ – ½ inches wide. Remove seeds and discard, or tie into a cheese cloth.
  4. Add blood orange slices (and optional seeds) to 6-8 quart pot with 6 cups water and lemon juice.
  5. Bring the mixture to a boil and let it boil for at least 30 minutes until the peels are completely soft and cooked through. This mixture should be juicy and not watery.
  6. Remove the cheese cloth with the seeds and squeeze it to release any of the milky substance (pectin).
  7. Measure the blood orange mixture and add 1 cup of sugar for every cup of mixture.
  8. Clip the candy thermometer to the side of the pot and bring the mixture back to a boil, stirring often to prevent burning or sticking to the bottom of the pot.
  9. Once the temperature reaches 218˚ F, test doneness on the frozen plate. Drop a dollop of jelly on the plate, wait 30 seconds and run your finger through it. If the jelly created ripples, it is done; if it remains syrupy then you should cook it longer. 
  10. The marmalade should set anywhere between 218-222F 
  11. When ready, take the marmalade off the heat and fill the jars leaving ½ inch of space at the top. Add the lid, pressing down on the lid as you close it tightly. Allow to cool completely. Leave jars at room temperature and use any time! Once opened, the marmalade should be refrigerated.

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DON'T HIRE A CATERER: HOLIDAY PARTY EDITION

By Georgette Farkas

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 some of her tried and true tricks for hosting a party at home and making it look — and feel — 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.

At some point during the holidays you’ve thought about having a few friends over for drinks. You consider the effort and then roll over and go back to sleep. Yes, you could hire a caterer, but here are a few tips and even a recipe from the pros at Great Performances that will have you emailing invitations with confidence. Whether you make these items yourself or use our hints for dressing up purchased versions, they will elevate your entertaining game with style and flavor.

Can you get away with serving something as simple as dips and crudités? YES! With a few clever twists. Your homemade hummus is no doubt delicious. Yet whether you choose to make it yourself or to set out a store-bought version, add color and flavor for this fresh new take. Create two separate versions by dividing your hummus in half and mixing one batch with beet juice or puree and the other with a puree of fresh greens and herbs. For the beets, purchase beet juice or cook fresh beets, puree in a food processor and season with salt. Incorporate a little bit at a time into your hummus to achieve your desired flavor and color. We suggest approximately one part beets to three parts hummus. For the green version, choose any fresh leafy greens such as spinach, chard, or kale. If you have fresh herbs on hand, such as thyme, tarragon, basil, or parsley, by all means add these as well. Blanch the greens in boiling salted water, shock in ice water, wring them out removing as much water as well as possible, puree along with the herbs and add to the second batch of hummus. Again, use approximately one part greens to three parts hummus, adjusting to achieve your desired flavor and color.

As a dipping vegetable, consider daikon, an unexpected option in place of the typical carrots and celery. If you have access to out of the ordinary vegetables such as purple ninja radishes or watermelon radishes, these will add even more color and a peppery kick. Cut in thin slices and preserve in ice water until just before serving.  If thinly sliced enough, the daikon slices will curl a bit around the edges for a slightly frilly effect. Place your bowls of pink and/or green hummus in the center of a large serving tray surrounded with a hallo of daikon or radish rounds, for a striking and sophisticated effect.  

Use these same components, colored hummus and watermelon radish or daikon slices, to create an artful tray of hors d’oeuvre. Here’s where a simplified take on using a professional chef tool comes in handy. Enter the pastry bag! Only truth be told, no need for the professional version, as a plastic baggy will do. Fill the bag about halfway with colored hummus, pushing it down toward one corner. Wrap the remainder of the bag tightly to form a cone shape. Use scissors or knife to snip about a quarter inch off the bottom corner of the bag, and voila, you have a filled pastry bag. Use it to pipe about a teaspoon full of hummus neatly onto each radish slice. This calls for one last caterer’s “trick”, really just another way to add flavor, color and texture. We have an array full of pickled vegetables on hand here in our catering kitchen, not only to preserve them at their peak, but also to add artful finishing touches. My go-to is pickled red onion. Dice finely and add a tiny bit on top of the green hummus filled radish slice for a brilliant pop of pink, not to mention a welcome bit of acidity and crunch. A jar of pickled red onion will keep refrigerated for weeks. And once you have it handy, you’ll find yourself tossing it into salads and layering it in sandwiches and more.