SEPTEMBER FOOD FESTIVAL: CORN
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
EMBRACE TIP:
Corn is a starchy vegetable, meaning it’s higher in carbohydrates than other vegetables. Pair corn dishes with non-starchy vegetables and protein for a balanced meal.
Looking for more health supportive and wellness content? Check out GP Embrace
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
We love corn any way you can get it – steamed, boiled, or grilled straight off the cob or kernels tossed into a salad, gratin, or anything else that will benefit from the golden pops of sweetness.
Chef Georgette Farkas shares one of her favorite ways to prepare corn
SUMMER CORN SUCCOTASH
Ingredients
- 2 oz lemon juice
- 1 tbs sherry vinegar
- 2 tbs white miso
- 3 tbs finely chopped fresh basil
- 1 tbs finely minced Fresno pepper
- 6 oz olive oil
- 10 oz cooked corn kernels
- 5 oz cooked edamame
- 4 oz cherry tomatoes, quartered
- 3 oz Swiss chard leaves, julienned
- 2 oz feta cheese, crumbled
- 2 tbs sunflower seeds, roasted
Procedure
Prepare the vinaigrette. Combine lemon juice, sherry vinegar, white miso, basil, Fresno pepper. Whisk in olive oil and adjust seasoning to taste.
Prepare the salad. Combine corn kernels, edamame, cherry tomatoes, and Swiss chard. Mix in vinaigrette to taste. Garnish with feta cheese and sunflower seeds.
Chef’s Note:
Leftover grilled corn (this is your hint to prepare more than you need) is perfect for this salad. Refrigerate grilled corn and cut the kernels from the cobs just before tossing into the salad. In the winter, frozen or canned corn can be substituted for the fresh corn and will give you a blast of summer on cold, winter days.
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.
A NEW LENS ON KATCHKIE FARM: A PHOTO JOURNAL BY PATRICIA COOK
Patricia Cook and Liz Neumark first connected years ago through the Women’s Forum, enjoying meetings and dinners together, and they shared a love of cooking during cooking classes in the pastry kitchen of Stone Barns led by Chef Adam Kaye (founder of The Spare Food Co.). Over years of sharing incredible ingredients and delicious recipes, they developed a warm friendship.
Then Covid changed the world and meeting for dinners and spending time with friends was put on hold.
But during pandemic, Pat rediscovered her camera, taking trips to sanctuaries, beaches, gardens and parks. She published her photos in a book, Finding The Light, available on her website at this link.
Then in mid-August, Liz and Pat ran into each other at Dizzy’s opening night for board members and supporters of Jazz at Lincoln Center. Great Performances operates the food and beverage services at Dizzy’s, and Liz attended to greet board members and friends while Pat attended as a guest. It was a happy reunion, and over the course of conversations, Pat asked if she could visit Katchkie Farm, our organic farm in upstate New York, to take some photos. Armed with her new Leica lenses, Pat captured the beauty of the farm and equipment and shared it with us to share with you.
Enjoy!
Sublime Summer Weddings
By Great Performances
Our wedding event planners had an exceptionally busy summer of weddings this year! From backyard brunches to rooftop romances, and everything in between, we haven’t seen a wedding season like this before! Our wedding event planners worked tirelessly to ensure every detail was perfect for our couples. Check out a small handful of the weddings we planned this summer and you’ll see why made it into The Knot Best of Weddings Hall of Fame!
620 Loft & Garden Rooftop Weddings
Seven floors above the hustle and bustle of Rockefeller Center is a tranquil oasis with incredible rooftop views of New York City. Strategically placed lighting and candles make the event sparkle with magic.
Guests were greeted with a welcoming flute of champagne and Mint Basil Lemonade. We highlighted the best of the growing season with a our ever-popular rainbow of vegetables in our Growing Season Vegetable Crudite served in a cup for easy nibbling and mingling. A special highlight was the couple’s favorite dish, Scarpetta’s Spaghetti Pomodoro.
Think 620 Loft & Garden might be the perfect venue for your wedding? See what all it has to offer at the link here.
Event planners: Amanda DiUglio & Emily Schreiber
Caramoor Weddings
Caramoor’s sprawling gardens with its romantic Sunken Garden make it an idyllic place to tie the knot. The Cedar Walk Path leads guests to the clear sided Reception Tent overlooking the Butterfly Garden.
Masked cater waiters greeted guests with refreshing Berry Basil Lemonades and a variety of hors d’oeuvres including Tuna Poke on a sesame tuile and Potato Cornets filled with Potato Cornet with portobello mousse. A guest favorite was the Raw Bar featuring jumbo shrimp, lobster, crab claws, oysters, and clams.
Think Caramoor might be the perfect venue for your wedding? See what all it has to offer at the link here.
Event planners: Amanda DiUglio & Emily Schreiber
Central Park Zoo Weddings
For the animal lovers out there, Central Park Zoo makes for a unique and playful wedding venue. One couple even brought their dog dressed for the occasion in a tutu! An open-sided tent with a clear roof makes for a light and airy covered space, perfect for a seated dinner. As the sun sets chandeliers and mood lighting create the perfect mood for an evening of celebration.
Our team greeted guests with a variety of speciality cocktails, including a Strawberry Frose. The decadent menu included a Caviar Specialty Station, an Asian Station, and a Mediterranean Station. After an evening of celebrating, guests were refueled with some late night classics including sliders, tater tots, grilled cheese with tomato soup shooters, and soft pretzels.
Think Central Park Zoo might be the perfect venue for your wedding? See what all it has to offer at the link here.
Event planners: Amanda DiUglio & Emily Schreiber
Hamptons Weddings
Private homes in the Hamptons provided an idyllic setting for several of our couples getting married. Our expert event planners will visit your home (or location of choice) and make recommendations about what you’ll need to create the wedding of your dreams!
Planning a wedding at your home? Let us help you turn your dreams into reality! Click the link here to contact us.
One of our favorite weddings included long tables bedecked with a red-checked tablecloth, reminiscent of a picnic. Colorful flowers and sparkling twinkle lights added to the whimsical air. A rainbow emerged, making this an especially memorable wedding.
Fun finger food including our Truffled Mushroom Pizzetta, mini Lobster Rolls, and Popcorn Chicken Cones kicked off the evening. Dinner included decadently delicious comfort favorites like Surf and Turf and Buttermilk Fried Chicken and Waffles, and guests barely had room for our Warm Chocolate Chip Cookies & Milkshake Shot, Lemon Meringue Pie Pops, and Flourless Chocolate Cake.
Event planners: Amanda DiUglio & Emily Schreiber
An especially vibrant wedding – from the decor to the dresses to the dishes – was an Indian wedding in Amagansett. Gorgeous cups of flower petals waited for guests to toss them over the couple. Hand-written menus graced each place setting, and there was an opportunity for guests to write a postcard about their favorite travel place. The food reflected the culture, with the bold colors playing beautifully off the white plates.
Event planners: Amanda DiUglio & Emily Schreiber
Wave Hill Weddings
We held a record number of events at Wave Hill – and looking through our albums, it’s easy to see why! This hidden gem in the Riverdale section of The Bronx has it’s own microclimate, and is lush and green throughout summer. Gorgeous landscaping and stunning views are enhanced by water features, a great lawn, and the greenhouse – all popular spots to take photos.
No two weddings are ever the same, as you’ll see from some of our photo highlights below.
For more information about Wave Hill, see what all it has to offer at the link here.
We love a good escort table – it immediately sets the mood for your wedding! Flowers, cacti, and moss all made their way to the escort cards, some even to be brought home by the guests.
Signature cocktails were a great way for the couples to share some of their favorite memories with the guests. Our teams can help you create a cocktail or we’re happy to use a recipe that has significance for you!
Inside or outside, although there are a some favorite spots in which our couples have chosen to exchange their vows. But there are so many other spaces to explore as well!
Dine al fresco either in a tent or with nothing but the sky above your heads or take your celebration indoors, we’ve got solutions for everything. From formal place settings to more casual ones, we can help make the rental decisions that express your theme. Flowers are always a beautiful pop of color and help bring the outside in.
Event planners: Amanda DiUglio & Emily Schreiber
THE SPARE FOOD CO.
At Great Performances, we’re always looking for delicious new products with a great mission to share with our customers and guests. Recently, we started sharing Spare Tonic with our guests and clients.
Spare Tonic is a delicious sparkling fermented beverage made from whey. It’s similar to kombucha, but less acidic, smoother, and less sweet with a lovely balance of fruit and spice flavors. It’s made from four ingredients: whey (that’s upcycled from strained yogurt production), fruit, spice, and honey, all of which make it a powerhouse of probiotics, protein, electrolytes, and B-vitamins.
The Spare Food Co. Impact
Whey is often discarded in the process of making strained yogurt. When not properly disposed of, it can create environmental problems and damage the ecosystem. The Spare Food Co. has turned this “problem” of whey waste around, using whey as an ingredient and creating Spare Tonic. You can read more in “The What, Where and Why of Whey” by Jeremy Kaye on their website [click here to read].
The Spare Food Co., like Great Performances, is committed to local, sustainable sourcing and supporting local businesses. They work with New York State producers to procure the raw ingredients for their Spare Tonics and all production is done in New York.
- About 90% of Spare Tonic is made from upcycled whey, (it varies 83 – 93% per flavor), which comes from White Moustache in Brooklyn, NY who in turn source their milk from Hudson Valley Fresh in the Hudson Valley.
- The honey in Spare Tonic comes from Howland’s Honey in Berkshire, NY.
- Spare Tonic is brewed in Peekskill, NY at River Outpost Brewing, the sister company of Captain Lawrence Brewing in Elmsford, NY.
- Spare Tonic is canned by a mobile canning company, Revolution Canning out of Rochester, NY.
We’re thrilled to partner with The Spare Food Co. and share their delicious drinks with our guests! Check out some tantalizing and refreshing cocktail recipes below!
Spare Tonic Cocktail Recipes for Great Performances
Created by Mixologist Iain Griffiths @iaingriffiths for The Spare Food Co.
Blueberry & Ginger Bramble
Peach & Turmeric Julep
BEHIND THE SCENES: SPECIALTY EVENT TASTING
By Great Performances
Working with Great Performances is a delicious journey.
We engage in a discovery process with our clients, starting with the basics like event style, size and goals; the essentials like venue, location and budget; and the fun parts including concept and theme, so we can turn ideas into reality.
Talking about favorite foods, researching culinary trends, and incorporating an event theme into the meal, is a delicious process. We brainstorm with our clients, discover their dreams and share our insights while our chefs work to create the perfect menu.
As part of the planning process, we book tastings with our clients as we fine tune the details of their menus and service styles.
We host these specialty event tastings at our home in The Bronx. These turn into fun, engaging, and of course, delicious opportunities to share a meal with our clients. Our chefs share the story of the dishes, sources of inspiration and answer any questions. Copious notes are taken to make any adjustments and to help ensure that the food at the actual event exceeds expectation. And though guests attend events for practical reasons, enjoying a memorable meal enhances the experience!
Check out these photos from our most recent specialty tasting event.
Spectacular food, an attentive service staff and a warm client-caterer bond made for an afternoon party months before the actual event.
Specialty Tasting Menu
Hors D’Oeuvres
Spaghetti & Meatball
beef meatball, fra diavolo sauce
Boneless Lamb Chop
mint chimichurri, pretzel
Potato Cornet
portobello mousse, sorrel
Habanero Smoked Tofu Taco
watermelon radish wrap
PB&J
hudson valley foie gras, pistachio butter, sour cherry preserves
Duck Rillette Fritter
cranberry port jam, rosemary skewer
Beef Carpaccio
saffron aioli
Peekytoe Crab on Togarashi Rice Crisp
jalapeno, miso aioli
Mozzarella Cup
gaeta olive, sundried tomato chutney
Peruvian Potato Cup
comte fondue
Korean Chicken Bite
gochujang fried chicken, kimchi slaw, sriracha aioli
BBQ Shortrib
roasted poblano, stone ground grits
Specialty Carving Stations
Carving Station: Veal
Sage-Stuffed Veal Breast Roulade
braised gigante beans
gemelli al pesto, green beans
grilled zucchini, ricotta salatta, lemon, basil
Carving Station: Duck
Roast Duck Breast Lapérouse
gruyere, mustard
foie gras mousse profiteroles
pommes duchesse
Carving Station: Jamon
Hand-Carved Jamon Mangalista
white anchovy barquettes
Carving Station: Ribeye
32oz Bone-In Ribeye
bordelaise, chimichurri, horseradish cream
Carving Station: Kobe
Seared 45-Day Dry-Aged Kobe Sirloin
japanese uni, shiitake summer roll, madeira gastrique, oyster sauce, chive puree
Specialty Seafood Stations
Toro Station
Fresh Cut Toro
caviar, yuzu pearls, gold leaf
Colossal Shrimp & Arctic Char Station
Colossal Shrimp
lemon-tarragon aioli, horseradish and smoked tomato cocktail sauce
Lightly Cured Arctic Char
olive oil poached peppers, anchovy
Ceviche Station
Red Snapper
leche de tigre, red onion, chili pepper, lime
Specialty Vegetarian Station
Mushroom Station
japanese turnips, erynggi mushrooms, matsutake mushrooms, trumpet mushrooms, black truffle, smoked dashi broth
HOSPITALITY AT HOME: CHILLED SUMMER SOUPS
For more than 40 years, we’ve been bringing gracious service and delicious food to your events both in your homes and at some of the most incredible venues in New York. And now, we’re teaching you some of the tips and tricks that have made your events, whether for 20 people or 20,000 people, so memorable. We start with the fundamentals of creating a delicious menu with easy to follow recipes that can be adapted for any season and a wide variety of tastes. You’ll learn what you can prepare in advance so that you can enjoy your guests’ company; and we’ll show you the pro tips that transform food into art. After all, we eat with our eyes first!
In our third video, Chef Georgette Farkas, Great Performances’ Culinary Ambassador, shows us how to create delicious and cold soups that take advantage of summer’s best flavors. You’ll keep cool while whipping up these refreshing and delicious soups that are packed with flavors. Also, learn some of her tips for keeping soups anything but boring by adding texture and pops of flavor with colorful garnishes.
Watch the video, download the recipe packet, and prepare these pasta salads for your next summer party. Don’t forget to share photos with us!
Complete the form below to download the recipe packet.
HOSPITALITY AT HOME: SUMMER PASTA SALADS
For more than 40 years, we’ve been bringing gracious service and delicious food to your events both in your homes and at some of the most incredible venues in New York. And now, we’re teaching you some of the tips and tricks that have made your events, whether for 20 people or 20,000 people, so memorable. We start with the fundamentals of creating a delicious menu with easy to follow recipes that can be adapted for any season and a wide variety of tastes. You’ll learn what you can prepare in advance so that you can enjoy your guests’ company; and we’ll show you the pro tips that transform food into art. After all, we eat with our eyes first!
In our second video, Chef Georgette Farkas, Great Performances’ Culinary Ambassador, takes your pasta salad to a whole new level. We know that the thought of pasta salads can evoke memories of gummy, flavorless bowls of pasta with bits of vegetables seasoned with mayonnaise. Chef Georgette is here to change your mind! She’ll review pasta shapes that work best for pasta salads and will introduce you to some incredible flavor combinations.
Watch the video, download the recipe packet, and prepare these pasta salads for your next summer party. Don’t forget to share photos with us!
COOK LIKE A CHEF: KATCHKIE FARM'S CSA WITH AYA MOHAMED
By Aya Mohamed
Dual functionality was the goal with my CSA bag.
My mission: Make a delicious meal and also meal prep for my ever-so-food-curious 11-month old.
First, I took my wonderful CSA share filled with the brightest of squash, rossa lunga onions, eggplant and carrots and finely chopped and sautéed with all of the other vegetables I had in my fridge (fennel, celery, bell peppers and cauliflower). I seasoned it with cumin, paprika, and onion powder, all of which are baby friendly spices. I combined that mixture with grains and lentils that I had on hand: quinoa, spelt, farro, brown rice, lentils and chickpeas. I ran the grains and beans through the food processor to breakdown the grains a bit. Adding some flaxseed is a great substitute for egg, making this dish vegan. Once it’s at a texture that’s desirable and seasoned to taste, I used a portioned scoop on a parchment lined sheet pan and baked them for 30 mins at 350 degrees.
This is a great way to get everything but the kitchen sink in and fortify your kids’ meals with them knowing. That alone is a mission accomplished for many parents with young kids.
These are great because I freeze half of the batch once they’re baked and re warm for a quick meal when baby gets hangry and daycare meals.
My husband and I accompanied our cakes with a cucumber and heirloom grape tomato salad, using the carrot tops and the stems from the onions to make a bright, citrus-forward dressing.
With plenty of lovely eggplant left over, I decided to prepare lunch the next day with a tempura fried eggplant and cauliflower, finished with furikake and a miso aioli. I also grated the rest of the carrots and chopped some of the onions to use in a forbidden ramen stir fry with tamari braised chicken. Suffice it to say, the older kids truly enjoyed the eggplant’s dual role of crunch and meaty.
There’s so much versatility with the crops I received this week and getting the kids involved in tasting the ingredients as we cook lunch goes such a long way.
Mission accomplished — Bon Appetit!
By Great Performances
Explore Great Music, Art and More at Our Partner Venues This Month!
HARLEM WEEK VIRTUAL TOUR
Wednesday, August 11 at 4:00 pm
Location: Zoom
Ticket Information: $15 per household (plus service fee)
Celebrate HARLEM WEEK with a virtual tour of the Apollo — an interactive look into the historic space and legacy of the Apollo Theater. Guided by Billy “Mr. Apollo” Mitchell, the virtual tour provides audiences an opportunity to explore the legendary history of the Apollo Theater and gain behind-the-scenes access to this iconic venue. This live tour connects the past, present and future through entertaining and inspiring storytelling, photographs, and video from the Apollo’s archives. Get your tickets today to experience the magic of the Apollo from the comfort of your own home.
JENNIFER HUDSON LIVE AT THE APOLLO PRESENTED BY MASTERCARD
Thursday, August 19 at 8:00 pm
Location: Apollo Historic Theater
Ticket Information:$59.99 – 99.99 (must be purchased with valid Mastercard)
Mastercard proudly presents Jennifer Hudson Live at The Apollo on August 19th. This intimate in-person gathering of Black women entrepreneurs and select cardholders features Ms. Hudson performing classic Aretha Franklin hits featured in the upcoming biopic Respect, as well as songs from her own catalogue.
PLEASE NOTE: This is a specially priced event exclusively for Mastercard cardholders.
For the safety of our audiences and staff, all ticketholders and attendees of this event must provide proof of vaccination in order to enter the theater. Click here for more information about our COVID safety policies.
RESPECT
Location: Peter Jay Sharp Building, BAM Rose Cinemas
Ticket Information: GENERAL ADMISSION: $16; MEMBERS: $8 (free for Level 4 and above)
Academy Award winner Jennifer Hudson is the Queen of Soul in this star-studded new drama that’s bursting with song, with a cast that includes Audra McDonald and Mary J. Blige. Following the rise of Aretha Franklin’s career from a child singing in her father’s church’s choir to her international superstardom, Respect is the remarkable true story of the legendary singer’s journey to find her voice.
BEATS, RHYMES & LIFE: THE TRAVELS OF A TRIBE CALLED QUEST
Thursday, August 26 at 7:30 pm
A Tribe Called Quest was one of the most commercially successful and artistically significant musical groups in recent history. The band’s sudden break-up in 1998 shocked the industry and saddened the scores of fans, whose appetite for the group’s innovative musical stylings never seem to diminish. This insightful film takes viewers on a behind-the-scenes journey, chronicling the group’s rise to fame and revealing the stories behind the tensions which erupted in the years to come.
KAWS: WHAT PARTY
February 26 – September 5
Location: Brooklyn Museum
For twenty-five years, Brooklyn-based artist KAWS (Brian Donnelly, American, born 1974) has bridged the worlds of art, popular culture, and commerce. Adapting the rules of cultural production and consumption in the twenty-first century, his practice both critiques and participates in consumer culture. KAWS: WHAT PARTY is a sweeping survey featuring more than one hundred broad-ranging works, such as rarely seen graffiti drawings and notebooks, paintings and sculptures, smaller collectibles, furniture, and monumental installations of his popular COMPANION figures. It also features new pieces made uniquely for the exhibition along with his early-career altered advertisements.
KAWS’s practice acknowledges that works of art can occupy multiple realms—the aesthetic and the transcendent, the commodified and the priceless—and emphasizes that even within a cultural environment shaped by image and consumption, universal emotions such as love, friendship, loneliness, and alienation remain constant. KAWS invites us to engage with his work, both in person and virtually, and explore our own relationship with and connection to objects. Teaming up with Acute Art, a digital art platform directed by acclaimed Swedish curator Daniel Birnbaum, KAWS presents new augmented reality works, allowing visitors to interact virtually with his sculptures using their smartphones to create their own experience.
DRINK AND DRAW: THE SLIPSTREAM WITH NONA FAUSTINE
Thursday, August 19 from 7:00 – 9:00 pm
Location: Biergarten, Steinberg Family Sculpture Garden
Ticket Information: $35 and include after-hours admission to The Slipstream, art materials in your own Brooklyn Museum tote, and a complimentary drink. Member tickets are $25.
Sip and sketch in our backyard Biergarten this summer with a monthly series of life drawing classes, open to all levels and accompanied by a refreshing beverage and musical vibes by local DJs. This month, celebrate our newest contemporary art exhibition, The Slipstream: Reflection, Resilience, and Resistance in the Art of Our Time, with special guest host Nona Faustine. The artist offers insights based on her experience representing the body in photographs, which are on view in the exhibition. Sketch from live models and experiment with materials in a casual class led by teaching artist Mellasenah Nicole Edwards.
CONCERT ON THE LAWN: FLOR DE TOLOACHE
Friday, August 13 at 7:00 pm
Location: Friends Field, World Music
Ticket Information: Adult $35; Child $15
The women of Flor de Toloache fuse together influences from across genres and cultures to produce a unique and powerful take on traditional Mariachi music.
THE MUSIC CONTINUES: CONCERTS ON THE LAWN On three Fridays in August, we invite you to a laid-back evening concert as the sun sets on our expansive Friends Field. Relax (or get up and dance!) as world-class musicians fill the air with music. Make it a date night, a family outing, or just another Friday at Caramoor by pre-ordering a picnic during checkout.
Please bring your own blanket or seating. In the event of rain, the concert will be moved into the Venetian Theater.
CONCERT ON THE LAWN: SHENEL JOHNS
Friday, August 27 at 7:00 pm
Location: Friends Field, Jazz
Ticket Information: Adult: $35, Child: $15
POWER TO THE PEOPLE
With a voice that embodies grace and passion and a personal style that sways effortlessly from jazz to R&B to gospel, Shenel Johns has emerged as one of the shining stars of her generation. A native of Hartford, CT, Johns has been performing since she was fourteen years of age, and has developed a distinctive, eclectic style that has increasingly caught the attention of her peers and some of the industry’s top performers.
THE MUSIC CONTINUES: CONCERTS ON THE LAWN On three Fridays in August, we invite you to a laid-back evening concert as the sun sets on our expansive Friends Field. Relax (or get up and dance!) as world-class musicians fill the air with music. Make it a date night, a family outing, or just another Friday at Caramoor by pre-ordering a picnic during checkout.
Please bring your own blanket or seating. In the event of rain, the concert will be moved into the Venetian Theater.
HERLIN RILEY QUARTET
Thursday – Sunday August 19-22, 7:30 pm and 9:30 pm
Location: Dizzy’s Club at Jazz at Lincoln Center
Ticket Information: $35 – $45 plus f&b; Students $15
Veteran drummer and founding Jazz at Lincoln Center Orchestra member Herlin Riley has been the drummer of choice for bandleaders such as Ahmad Jamal and Wynton Marsalis. Riley’s sound is rooted in his home of New Orleans, but his rhythmic vocabulary expands miles beyond any one style or location. At Dizzy’s, he will demonstrate his skills as bandleader, with a quintet featuring some of the best young talent in New York, including trumpeter Bruce Harris, pianist Emmet Cohen, bassist Russell Hall, and saxophonist Godwin Louis. Groove comes first when Riley is on drums, and these reopening weekend performances at Dizzy’s are sure to be a good time!
TRIO DA PAZ PLAYS JOBIN AND OTHER BRAZILIAN CLASSICS
Tuesday – Sunday, August 24 – 29, 7:30 pm and 9:30 pm
Location: Dizzy’s Club at Jazz at Lincoln Center
Ticket Information: $35 – $45 plus f&b; Students $15
Trio da Paz comes back to Dizzy’s Club to revive the tradition of their summer residency. Formed in 1990 by three of Brazil’s most in-demand master musicians—guitarist Romero Lubambo, bassist Nilson Matta, and drummer Duduka da Fonseca—Trio da Paz embodies the infectious spirit of jazz-oriented Brazilian music. Joining them are Maucha Adnet on vocals, Joe Locke on vibraphone and Harry Allen on tenor saxophone.
INFINITE LIFE
Fall 2021
Location: The Alice Griffin Jewel Box Theatre
A play about no end in sight. After the critically acclaimed premiere of John and sold-out run of The Antipodes, Pulitzer Prize winner Annie Baker returns with the final play of her Signature Residency, directing a new work that tackles persistent pain and desire.
TWILIGHT: LOS ANGELES, 1992
Fall 2021
Location: The Alice Griffin Jewel Box Theatre
One verdict can change the course of history. The news of the police officers’ acquittal in Rodney King’s police brutality case reverberated throughout the streets of Los Angeles. Variously called a “riot, a revolution, or a social explosion,” the events that followed the verdict drew worldwide attention. Playwright, actor and scholar Anna Deavere Smith responded artistically by dissecting the anatomy of the unrest. She interviewed over 350 Los Angelinos in preparation for the performance. Declared a “rich, panoramic canvas of a national trauma” by The New York Times, Smith’s transformative study of the 1992 L.A. riots reveals the fault lines that set the city ablaze. Twilight: Los Angeles, 1992 is equal parts meticulously researched reportage and stirring cry for reform.
Signature is excited to work with Anna Deavere Smith and director Taibi Magar to reimagine this play for new performers and collaborators.
WALKS WITH GARDENERS: AQUATIC AND MONOCOT GARDENS
Wednesday, August 18 from 5:00 pm – 6:00 pm
Location: Meet at the Perkins Visitor Center
Ticket Information: $30 / Members receive 10% discount; Includes admission to the grounds
The summer heat encourages tropical plants to flourish in the Aquatic and Monocot Gardens. Evening offers an escape from the heat, and the garden seems to come alive with the hum of insects, the rustle of leaves, and the antics of fish skimming the surface of the water. Guided by Wave Hill gardener Christopher Bivens, explore the design of these two formal gardens, where neatly trimmed hedges and symmetrical pergolas provide a framework for lush grasses, tropical plants and exotic water lilies.
Rain date: Wednesday, August 25
Registration required, online or at 718.549.3200 x251, and closes at noon on Tuesday, August 17. The program fee includes admission to the grounds. Space is extremely limited. Questions? Please email us at information@wavehill.org or call the telephone number and extension above.
AUGUST FOOD FESTIVAL: TASTY TOMATOES
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
EMBRACE TIP:
The red color of tomatoes comes from lycopene, an antioxidant linked to potential health benefits.
Looking for more health supportive and wellness content? Check out GP Embrace
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
And each year, we eagerly anticipate the tomatoes, especially the ones we grow at Katchkie Farm. Nothing tastes sweeter and more like summer than a sun-warmed, perfectly ripe tomato. Any way you slice it, it’s a treat.
KATCHKIE FARM GAZPACHO
Ingredients
- 2 pounds ripe tomatoes
- ½ pounds cucumber
- ¼ pounds green pepper
- 1 clove garlic
- 2 tbsp sherry vinegar
- 1 cup extra virgin olive oil
- 1 tsp Tabasco sauce
- Salt and pepper to taste
Garnish:
- Cherry tomatoes
- Croutons
Procedure
Rough cut all ingredients and place into a food processor and puree to desired consistency.
Garnish the soup with ripe cherry tomatoes and a few nice croutons.
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.