Every summer, The Sylvia Center welcomes friends, supporters, and community members to Katchkie Farm in the Hudson Valley for its annual farm event — a joyful evening of connection, good food, and shared purpose. This year was no exception. Under the warm August sun, guests gathered among the vibrant gardens and open fields to celebrate The Sylvia Center’s work inspiring children, teens, and families to eat well through hands-on learning.
Our Shared Roots
Great Performances and The Sylvia Center have a unique and deeply personal bond. In 2006, our founder, Liz Neumark, purchased Katchkie Farm with the vision of creating a space where education, sustainability, and community could flourish. Soon after, she founded The Sylvia Center, planting the seeds — both literal and figurative — for a program that now reaches thousands of young people each year.
Today, Great Performances continues to play a central role in this event, working alongside The Sylvia Center team to plan the evening and create a menu that celebrates the bounty of the season. We draw inspiration directly from the farm, sourcing fresh, local ingredients and transforming them into dishes that reflect the vibrancy of summer in the Hudson Valley.
A Feast from the Farm
This year’s menu was a love letter to summer produce and the region’s farmers. Guests enjoyed butlered hors d’oeuvres like carrot tartare cups, roasted cherry tomato tatin, and house-made kosher pigs in a blanket alongside refreshing hibiscus iced tea and hand-squeezed lemonade.
From the stations, wood-fired pizza bianca was paired with sweet and hot Italian sausages from Lovers Leap Farm, while a Mediterranean-inspired spread featured souvlaki chicken and vegetable skewers, creamy hummus, and tangy tzatziki. Seasonal vegetable dishes — grilled carrots, zucchini, kale and radicchio salad, roasted beets, and a wild rice and cherry tomato salad — celebrated the best of the summer harvest.
For a sweet finale, guests cooled off with gelato from Common Meadows Creamery, the perfect ending to a perfect summer evening.
A Warm, Welcoming Gathering
The farm event has always been more than just a dinner. It’s an opportunity to connect with the land, meet the people behind The Sylvia Center’s programs, and feel the impact of its mission firsthand. Holly Prochilo, a member of the Great Performances team who volunteered for the first time this year, put it best:
“The farm itself is breathtaking, but the photos can’t fully capture the energy that happens when a group of people comes together in such a magical place to do good. Great Performances’ vision of building community to better our world was on full display — and it was quite the show.”
Looking Ahead
As the evening wound down and guests lingered to watch the sun set over the rolling hills, there was a shared sense of gratitude — for the food, for the company, and for the mission that brought everyone together.
We are proud to partner with The Sylvia Center in making this event possible each year, and we are inspired by the work they do to cultivate a healthier future for our communities.
To learn more about The Sylvia Center’s programs and to support their work, visit The Sylvia Center. We hope to see you at Katchkie Farm next summer.
Photo credit: Bogardus Photography
Whether you’re packing a basket for the park, hosting a backyard gathering, or heading to a casual potluck, the best outdoor party foods are low-effort, full of flavor, and easy to share. In this edition of Chefs’ Choir, we’ve gathered our favorite picnic recipes—think vibrant summer salads, a savory eggplant “cake,” a nostalgic Russian beet vinaigret, pasta salads that hold up beautifully, and a classic pound cake perfect for dessert.
These make-ahead dishes are built for breezy summer entertaining and inspired by our chefs’ seasonal creativity and commitment to sustainability. From pickled watermelon rind and coconut milk–laced tomato salad to recipes that reflect heritage and home cooking, these are dishes that bring people together—no matter where you set the table.
Explore the full Chefs’ Choir series here to discover more chef-driven, seasonal recipes made to be shared.
Easy Picnic Recipes for Al Fresco Dining
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This summer edition of Chefs’ Choir comes from two of our very own: Chefs Mike Deuel and Anastassia Batsoula-Deuel, who are not only masters of seasonal cooking but new parents navigating life with their baby sous-chef. With their signature blend of simplicity and flavor, they share a collection of fuss-free, crowd-pleasing summer recipes inspired by fresh produce, beach days, and life with full hands and full hearts.
Summer’s Simpler with Baby: Easy Crowd-Pleasers from the Garden & Beach
As two chefs navigating life with an 8-month-old baby chef, we’ve learned one big truth: if it’s not low effort, it’s not happening. That includes the food we make for summer get-togethers. Luckily, a garden full of fresh herbs, tomatoes, and cucumbers — plus a cooler packed for the beach — is all we need to throw together some seriously satisfying (and low-stress) crowd-pleasers.
We’ve traded twelve-step marinades and complicated sauces for dishes that come together in under 20 minutes, taste like sunshine, and don’t require hovering over a hot stove. Here are a few of our favorites:
1. Garden Tomato Salad with Herby Ricotta
Slice up the ripest tomatoes you can find (or better yet, grow), spoon over whipped ricotta mixed with lemon zest and whatever herbs are thriving (basil, chives, or mint all work). Finish with olive oil, flaky salt, and a grind of pepper. It’s summer in a bowl.
Ingredients
- 4–5 ripe heirloom or beefsteak tomatoes, sliced
- 1 cup ricotta cheese
- Zest of 1 lemon
- 2 tablespoons chopped fresh herbs (basil, chives, mint, or parsley)
- 2 tablespoons extra virgin olive oil
- Flaky salt & freshly cracked black pepper
Procedure
- In a small bowl, mix the ricotta with lemon zest and herbs. Add a pinch of salt and pepper to taste.
- Arrange the sliced tomatoes on a platter.
- Dollop herby ricotta over the tomatoes.
- Drizzle with olive oil and sprinkle with flaky salt and more herbs if you like.
- Serve immediately or chill for up to 30 minutes.
Make it extra: Add a few torn pieces of crusty bread or toasted sourdough for scooping.
2. No-Cook Corn & Chickpea Salad
We shave fresh corn off the cob, toss it with canned chickpeas, chopped red onion, parsley, and a squeeze of lime. A glug of olive oil and a little feta turn it into something hearty enough to anchor any potluck table.
Ingredients
- 2 ears fresh corn, kernels shaved off (or 1½ cups frozen corn, thawed)
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ small red onion, finely diced
- ¼ cup chopped fresh parsley
- Juice of 1 lime (or lemon)
- 2 tablespoons olive oil
- ⅓ cup crumbled feta cheese
- Salt & pepper to taste
Procedure
- In a large bowl, combine corn, chickpeas, red onion, and parsley.
- Add lime juice, olive oil, and a generous pinch of salt and pepper.
- Stir in feta cheese and taste for seasoning.
- Chill for at least 20 minutes before serving for best flavor.
Shortcut: Use pre-cooked frozen grilled corn for extra flavor with no effort.
3. Grilled Peach & Prosciutto Flatbreads
Store-bought flatbreads or naan get a quick char on the grill. Top with sliced grilled peaches, torn prosciutto, arugula, and a drizzle of balsamic glaze. Assemble at the last minute for maximum wow with minimal effort.
Ingredients
- 2–4 flatbreads or naan
- 2 ripe peaches, sliced into wedges
- 4–6 slices prosciutto, torn into bite-size pieces
- 1 cup baby arugula
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Olive oil for brushing
Procedure
- Brush flatbreads and peach slices with a little olive oil.
- Grill the flatbreads over medium-high heat until grill marks appear, about 2 minutes per side.
- Grill the peach wedges for 1–2 minutes until lightly charred.
- Remove from grill and layer the flatbreads with peaches, prosciutto, and arugula.
- Drizzle with balsamic glaze just before serving.
Kid tip: Skip the prosciutto and glaze for baby-friendly peach & bread bites!
4. Cold Watermelon-Cucumber Soup (in the blender!)
Watermelon, cucumber, a little jalapeño, lime juice, and mint — all blitzed together and served cold in little glasses. It’s refreshing, hydrating, and surprisingly addictive.
Ingredients
- 4 cups cubed seedless watermelon
- 1 medium cucumber, peeled and chopped
- 1 small jalapeño (optional, seeds removed)
- Juice of 1 lime
- A handful of fresh mint leaves
- Pinch of salt
Procedure
- Add all ingredients to a blender and blend until completely smooth.
- Chill in the fridge for at least 30 minutes before serving.
- Serve in small bowls or glasses with a mint garnish.
For grown-ups: Add a splash of vodka or tequila for a cocktail-style twist.
Our Summer Routine
When we’re not recipe testing with one hand and balancing a baby on a hip, you’ll find us in our small backyard garden, harvesting beans while our kiddo “supervises” from the playpen. On weekends, Anastassia heads to the beach early before the sun gets too strong — with a chilled pasta salad, a shady tent, and some sand toys in tow.
Our advice to fellow food lovers with full hands? Keep it simple. Lean into what’s fresh, share the load with make-ahead dishes, and remember that people remember how they felt more than what they ate. But hey — it doesn’t hurt when they remember the food too.
More Recipes by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In August, we’re spotlighting jalapeños—bold, bright, and bursting with heat. This month’s recipe blends the punch of fresh chiles with herbs and citrus for a Peruvian-style salsa verde that’s vibrant, tangy, and endlessly versatile. Spoon it over grilled meats, roasted vegetables, or your favorite grain bowl—it’s summer in a jar.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
Jalapeños are one of the most widely used chili peppers in the world, prized for their mild-to-medium heat and bright, grassy flavor. In peak season during late summer, they’re incredibly versatile—great raw, roasted, or pickled. Removing the seeds and membranes reduces their heat, allowing their true flavor to shine through. Whether you’re after a touch of spice or something bolder, jalapeños let you dial it in just right.
What Is Salsa Verde?
Salsa verde translates to “green sauce,” and the ingredients can vary depending on the region. In Latin American cuisine, it’s typically made with tomatillos, chiles, and herbs. In this Peruvian-inspired version, we swap the tomatillos for a creamy base of sour cream and olive oil, blending in fresh cilantro, jalapeños, garlic, and lime juice. The result is a bright, herby, tangy sauce that adds richness and zing to anything it touches.
Recipe: Peruvian Salsa Verde
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Ingredients
3 jalapeños, seeded and stemmed
4 cloves garlic
2 bunches cilantro
1 qt sour cream
1 c olive oil
1 Tbsp fresh lime juice
1 bunch green onions, chopped
salt, to taste
Procedure
Place all ingredients into a blender and blend until smooth. Season to taste. Store under refrigeration for up to four days. Great as a condiment for your favorite sandwich.
Pro Tips from Our Chefs
🌶️ Tame the heat
If you prefer a milder sauce, remove not just the seeds but also the inner white membranes—that’s where most of the heat lives.
🍋 Brighten with lime
Always use fresh lime juice, not bottled. It adds essential acidity and a pop of citrus that balances the richness of the sour cream.
How to Use It: Serving Suggestions
Spread it: Use in place of mayo on sandwiches, wraps, or burgers.
Dip it: Serve as a dip with plantain chips, crudités, or roasted potato wedges.
Drizzle it: Spoon over grilled chicken, fish, or tacos for a fresh, creamy finish.
Swirl it: Stir into rice bowls, grain salads, or scrambled eggs for extra punch.
Toss it: Use it as a dressing for a chilled corn or black bean salad.
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
Keep Cooking with Us
We’re cooking our way through the seasons—one ingredient at a time. Sign up for our newsletter to get each month’s recipe, tips, and art delivered to your inbox.
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Related Articles
More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
When it comes to hosting a film premiere or industry screening, the right venue can elevate your event from routine to remarkable. In New York City—where audiences are discerning and details matter—you need more than just a screen and seats. You need a space with cinematic AV capabilities, thoughtfully designed green rooms, dramatic red carpet potential, and expert support at every stage.
At Great Performances, we’ve produced film premieres and screenings for studios, networks, festivals, and independent creators. From intimate debuts to star-studded red carpets, we understand what it takes to bring cinematic experiences to life. Our deep roots in the arts—and our commitment to supporting women in creative industries—mean we’re fluent in the language of storytelling, stagecraft, and hospitality.
Whether you’re planning a press screening, premiere party, or launch event, explore these standout NYC venues that offer the perfect backdrop for your next film-centered experience.
Top NYC Venues for Film Premieres & Screenings
Located at Columbus Circle with sweeping views of Central Park, JALC offers unmatched production capabilities.
Rose Theater: 1,233-seat proscenium theater with world-class acoustics and built-in AV.
Appel Room: 483-seat venue with panoramic city views and broadcast-ready infrastructure.
On-site green rooms, VIP areas, and space for red carpet arrivals.
Ideal for: Large-scale premieres, festival screenings, and red carpet receptions.
A distinctive venue steeped in history, located just off Central Park on the Upper West Side.
Auditorium with theater-style seating and projection capabilities.
Grand lobby and gallery spaces ideal for red carpet entrances and receptions.
Ideal for: Historical documentaries, museum premieres, and cultural film events.
A newly restored Art Deco icon in Downtown Brooklyn that blends historic grandeur with modern technology.
Capacity: Up to 2,700 standing or 1,500 seated.
Fully equipped with state-of-the-art lighting, sound, and projection.
On-site green rooms, dressing areas, and VIP lounges.
Ideal for: Major film launches, private premieres, and stylized screening events.
A Midtown staple for the media industry, Paley Center is tailored for screening-focused events.
Theater seating with built-in AV for HD and 4K presentations.
Media-friendly infrastructure and central location.
Ideal for: Press screenings, retrospectives, and private viewings.
A refined, cultural venue on the Upper East Side with excellent support for film-related events.
Auditorium with tiered seating and high-resolution projection.
Reception spaces ideal for red carpet arrivals and post-screening events.
Ideal for: Cultural film premieres, international features, and filmmaker panels.
An NYC cultural institution with multiple theater spaces and a strong cinematic legacy.
Historic theaters with AV-ready infrastructure and on-site staff.
Known for its commitment to film, performance, and community.
Ideal for: Independent premieres, curated screenings, and film festivals.
A grand, theatrical venue with a history of high-profile performances and broadcasts.
Capacity: Up to 2,500 guests.
Features include balcony seating, green rooms, production booths, and stage lighting.
Ideal for: Bold, theatrical film events, launch parties, and media spectacles.
A modern, broadcast-ready space operated by New York Public Radio in SoHo.
High-definition AV and live streaming capabilities.
Intimate and flexible space with contemporary design.
Ideal for: Documentary debuts, podcast-based screenings, and press events.
Nestled in the heart of Midtown and designed with media in mind, The Times Center is a favorite for press events and screenings.
- 378-seat theater with built-in 4K projection, lighting, and audio systems.
- Spacious lobby perfect for red carpet step-and-repeat and pre/post-event receptions.
- Ideal for: Press screenings, media premieres, and Q&A panels.
A sleek, modern venue on the Hudson River, The Glasshouse offers flexibility and skyline views.
Built-in LED walls and AV systems throughout.
Multiple spaces ideal for premieres, receptions, and branded activations.
Red carpet setups can be staged both indoors and out.
Ideal for: Experiential premieres, branded film launches, and after-parties.
Ready to Roll?
From curating the perfect venue to styling red carpet entrances, designing immersive food stations, and managing on-site logistics, our team ensures every element of your event is expertly executed.
Contact us to start planning your next film screening, debut, or red carpet event.
Let’s premiere something extraordinary together.
Explore what’s happening this month across the Bronx—from outdoor concerts and art festivals to family paddles and open mics. Scroll by venue to find your favorite neighborhood spots or discover somewhere new.
Barretto Point Park
Floating Pool
Location: Tiffany Street & Viele Avenue
Hours: Daily, 11:00 AM – 7:00 PM (Closed 3:00 – 4:00 PM for cleaning)
Phone: (646) 831-6759
Cool off this summer at the Bronx’s beloved Floating Pool, a barge-turned-pool docked right on the river. Family-friendly and free, it’s one of NYC’s most unique swimming spots.
Bronx River Alliance
Community Paddle at Concrete Plant Park
Date: Saturday, August 2
Time: 11:00 AM – 5:00 PM
Location: Concrete Plant Park boat launch
Cost: Free (first come, first served)
Get out on the water and see your neighborhood from a whole new angle! No registration needed. Waves of paddlers leave hourly. Safety equipment provided. Minors must be accompanied by an adult.
Email paddle@bronxriver.org for questions.
Bronx Music Hall
Nuevas Voces: Martin Vejarano and Chia's Dance
Date: Thursday, August 7
Time: 8:00 PM (Doors 7:30 PM)
Cost: $15.00
Details: A high-energy night of Colombian brass, rhythm, and joy. Martin Vejarano’s quintet blends traditional grooves with improvisation for a danceable and uplifting experience.
Buy Tickets
Bronx Night Market
Final Bronx Night Market at Fordham Plaza
Date: Saturday, August 30
Time: 12:00 PM – 7:00 PM
Location: 1 Fordham Plaza
Cost: Free
Say farewell to a Bronx institution. After eight seasons, the Bronx Night Market wraps up its run. Celebrate food, culture, and community with vendors, live music, and surprises at this finale event.
Click here to learn more
Bronx Beer Hall
Judgement Free Karaoke
Dates: Every Friday in August
Time: 6:00 PM – 11:00 PM
Grab a mic and sing your heart out! Bronx Beer Hall hosts a fun and supportive karaoke night with drinks flowing and good vibes only.
Click here to learn more
Bronx Museum of the Arts
Exhibitions & Events (North Wing Open)
Hours: Wednesday–Sunday, 11:00 AM – 6:00 PM
Admission: Free
The Bronx Museum is undergoing an exciting renovation, expected to be completed in 2026. In the meantime, the North Wing remains open with exhibitions and events for all ages.
Click here to learn more
Crotona Park
SummerStage: Hip-Hop Appreciation Park Jam & BBQ
Date: Thursday, August 1
Time: 6:00 PM – 9:00 PM
Location: 1700 Crotona Ave, Bronx, NY 10457
Cost: Free
A historic celebration of hip-hop’s roots and legends with Doug E. Fresh, Funk Flex, Taana Gardner, and more. It’s a Bronx-style jam you don’t want to miss!
SummerStage: GhanaFest-NY Concert
Date: Friday, August 2
Time: 6:00 PM – 9:00 PM
Location: 1700 Crotona Ave, Bronx, NY 10457
Cost: Free
Celebrate Ghanaian music and culture with KiDi, Skrewfaze, and DJ Chvmeleon in this vibrant, high-energy concert. Presented in association with GhanaFest-NY.
Nature Sketching in Crotona Park
Date: Sunday, August 31
Time: 1:00 PM – 2:00 PM
Location: Crotona Nature Center (Crotona Park East & Charlotte Street)
Phone: (646) 808-7621
Cost: Free
Join Urban Park Rangers for a relaxing, creative afternoon of sketching nature scenes and capturing the beauty of Crotona Park.
Pelham Bay Park
Canoeing: Island Hopping
Date: Saturday, August 16
Time: 10:00 AM – 11:30 AM
Location: Canoe & Kayak Launch (northwest corner of Orchard Beach parking lot)
Cost: Free (Registration opens August 6–9)
Phone: (718) 319-7258
Paddle through the Bronx’s coastal islands and enjoy scenic views, wildlife sightings, and fresh air on this guided adventure.
Willis Playground
CityParks PuppetMobile: Pippi Longstocking
Date: Monday, August 25
Time: 11:00 AM – 12:00 PM
Location: 221 Clinton Ave, Bronx, NY
Cost: Free | All Ages
Celebrate 80 years of Pippi Longstocking with this enchanting marionette show from City Parks Foundation. A magical adventure for kids and families alike.
New York Botanical Garden (NYBG)
Exhibition: Van Gogh’s Flowers
Dates: May 24 – October 26
Hours: 10:00 AM – 6:00 PM
Cost: $35 Adults | $15 Children
Immerse yourself in floral installations inspired by Van Gogh’s iconic work. Experience towering sunflowers, living flower art, and “Starry Nights” with drone shows and evening performances.
Get Tickets
NYBG Farmers Market
Dates: Wednesdays through October 22
Time: 10:00 AM – 3:00 PM
Voted one of NYC’s top farmers markets, this outdoor market offers fresh produce, local goods, and live music. Curated by Market Director Pascale Le Draoulec.
Click here to learn more
Wave Hill
Sunset Wednesdays: LayeRhythm
Date: Wednesday, August 6
Time: 7:00 PM – 8:00 PM
Admission (4–8 PM): $15 Adults | $10 Students/Seniors | $6 Children 6–18 | Free for Members & Children under 6
Experience an improvisational performance of live music and street dance by LayeRhythm on the Great Lawn. Bring a picnic, blanket, and join the rhythm.
Email Wave Hill or call 718-549-3200 for more info.
Click here to learn more
Planning a menu for a dinner party is one thing, but feeding a crowd of thousands? That’s an entirely different kind of challenge. Crafting the right menu for large-scale gatherings isn’t just about food, but about cost, dietary accommodations, logistics, and the overall guest experience.
We’ve gathered some of our top tips for making a menu sure to satisfy, while keeping it practical and within your desired budget.
1. Understand the Event
The occasion can greatly impact what types of food might work best. Is it indoors or outdoors? Winter or summer? Formal or casual? If you want your guests to be able to mingle, perhaps implement various food stations or buffets which get them up and moving. A family-style service can also encourage discussion across the table. Knowing the overall desired atmosphere of the event can help guide these decisions.
2. Consider Dietary Preferences
You’ll never make everyone happy, but you can make sure nobody leaves hungry. It’s essential that you plan ahead for any dietary restrictions which may arise. This can mean including at least one vegan or vegetarian option, some gluten-free alternatives, and clearly outlining any major allergens.
3. Prioritize Seasonality and Sustainability
For events serving hundreds or thousands, it can be a great idea to prioritize ingredients which are in-season or easily sourced. This can improve not only the quality of the food itself, but how much it might affect your budget. Additionally, supporting local vendors is a great way to practice sustainability. We love utilizing ingredients from our very own organic farm in Kinderhook, NY, Katchkie Farm!
4. Don’t Forget the Drinks
It’s easy to focus only on the food, but beverages are an equally important part of the experience. Custom cocktails or wine pairings can elevate even the simplest of menus. Mocktails, coffee stations, and other beverage activations like hot chocolate bars or boozy ice pops are certain to add an extra layer to any event.
5. Focus on Experience
You don’t need hundreds of different dishes to make a meaningful impact. Being thoughtful about your menu is far more important than overwhelming guests with options. Utilize design to help elevate your selected options. This could mean presenting them in a fun and interactive way, like our Blacklight Cake or Build-Your-Own Ramen Bowl stations.
6. Eat With All Your Senses
Taste is not the only sense that matters when it comes to your menu. Creating visually pleasing dishes which look as good as they taste will help take the food from an afterthought to a main moment. Incorporating different flavors or cuisines from around the world can also play a part in exciting your guests’ varying palates.
7. Work With An Experienced Caterer
Partnering with a catering company that has experience in large-scale events can help relieve some of the pressure. Our expert culinary team and event producers are here to help guide you through the process, from the individual ingredients to the careful timing between courses, we have you covered.
Looking for further assistance with creating a food experience guests will never forget? Email us at celebratefood@greatperformances.com to get started on planning your own custom event menu!
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Make the most of peak eggplant season with this savory, picnic-ready dish from Chef Tatiana. Inspired by Ottolenghi’s cauliflower cake, this summery twist swaps in tender, roasted eggplant—one of our favorite late-summer CSA staples. Packed with sweet peppers, fresh herbs, and plenty of Parmesan, it’s a satisfying, portable recipe that’s perfect for a midday park lunch or a sunset picnic with friends. Bonus: it’s just as delicious at room temperature, making it an ideal make-ahead dish for outdoor gatherings.
Summer’s in full swing, and it’s the perfect time to step outside and enjoy the fresh air. Whether it’s a full picnic or just lunch on a sunny bench, being outdoors is a great reset during the workday.
To make it even better, here’s a fun, picnic-friendly recipe inspired by Ottolenghi’s famous cauliflower cake, but with a twist: I used eggplant instead (it’s in season and super flavorful right now).
This keeps well, is easy to carry, and tastes even better at room temp—perfect for a park lunch or a picnic with friends and family.
Eggplant Picnic Cake
by Chef Tatiana Iglesias
Serves 6-8
Ingredients
- 1 large eggplant, thinly sliced
Olive oil, for roasting and sautéing
1 onion, chopped (reserve a few rings for decoration)
1 red bell pepper, diced
2 garlic cloves, minced
6 eggs
1 cup grated Parmesan cheese
½ cup chopped parsley or basil (or a mix of both)
1 cup all-purpose flour
1½ teaspoons baking powder
Salt and freshly ground black pepper, to taste
Procedure
Preheat oven to 350°F. Line a round cake or loaf pan with parchment.
Roast or grill the eggplant slices until soft and golden.
Sauté the onion, pepper, and garlic in a little oil until soft.
In a big bowl, whisk eggs, cheese, herbs, flour, baking powder, salt, and pepper.
Mix in the sautéed veggies.
Layer some eggplant at the bottom of the pan, pour in half the mix, layer more eggplant, then the rest of the mix, put the ring onions on the top.
Bake for about 40–45 minutes until golden and set. Let cool a bit before slicing.
More Recipes by Chef Tatiana Iglesias
Songbook Sundays: Jimmy Van Heusen
August 3, 5:00pm & 7:30pm
Experience an evening celebrating the timeless songs of Jimmy Van Heusen, one of the most prolific and celebrated composers in American music. Featuring classics made famous by Frank Sinatra, Bing Crosby, and more, the set highlights his unforgettable melodies and collaborations with lyricists Johnny Burke and Sammy Cahn.
Ron Blake Scratch Band
August 13, 7:00pm & 9:00pm
Acclaimed Virgin Islands saxophonist Ron Blake returns to Dizzy’s Club with SCRATCH Band, a spirited new project that celebrates the vibrant musical traditions of his Caribbean roots. Joined by Reuben Rogers on bass and John Hadfield on percussion, Blake blends jazz with the infectious rhythms of traditional Virgin Islands scratch bands, creating a rich, acoustic sound full of soul and joy.
Nick Finzer Big Band
August 25, 7:00pm & 9:00pm
Trombonist and composer Nick Finzer brings bold energy and a fresh perspective to the big band tradition. Featuring an all-star ensemble of New York’s top emerging talent, this set honors the legacy of the jazz orchestra while offering a dynamic new voice for today.
First Friday at Poster House
August 1, 10:00am – 9:00pm
Join Poster House on the First Friday of every month for free admission and extended hours! Museum members can check in at the Info Desk to receive one free drink ticket to use at the bar from 6–9pm. Explore the museum’s latest exhibitions and get in on the fun by attending a tour, workshop, performance, or activity throughout the day. Every First Friday is different, offering unique opportunities to engage with rotating exhibitions and the permanent collection.
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
When the summer heat hits, even professional chefs like Mike and Anastassia turn down the burners. In this Chefs’ Choir feature, the culinary couple—and proud parents to 7-month-old Mila—share their favorite low- and no-cook recipes, clever prep hacks, and baby-approved snacks to help you beat the heat without compromising flavor or family time.
“Who Wants to Turn on the Stove in July?”: A Chef Couple’s Guide to Beating the Heat with Baby in Tow
By Mike and Anastassia, aka Mom and Dad to 7-Month-Old Mila
We’re chefs. We love our kitchen. We live for that rush of heat from the oven and the crackle of something searing hot in a pan. But when July rolls around and our home already feels like a sauté pan by 9 a.m., even we say: no thanks.
This summer, with our daughter Mila hitting the 8-month milestone (and entering peak “grab everything off the counter” mode), we’re not about to crank up the oven or stand over a hot stove. And honestly, we don’t think anyone should have to. Whether you’re a new parent like us or just trying to survive the swelter, we’ve pulled together our favorite low- and no-cook recipes, snacks, and drinks—plus some chef-tested, baby-approved tips to help you stay cool without sacrificing flavor.
🥒 Crisp, Cool Meals
Chilled Sesame Noodle Salad
Toss cooked noodles (we make extra during a cooler morning and chill them) with sesame oil, soy sauce, rice vinegar, shredded carrot, cucumber ribbons, and scallions. Top with cold rotisserie chicken or silken tofu.
Chef Tip: Use baby’s bath water warm-up time to thaw pre-cooked noodles or grains from the freezer. Efficiency is key.
Summer Rice Paper Rolls
Dip rice paper in water, fill with avocado, mango, lettuce, shrimp or tofu, and roll it all up. Serve with peanut dipping sauce or nuoc cham.
Chef Tip: Let kids get in on the rolling fun (once they’re older than Mila, of course). It’s like edible arts and crafts.
🍉 Snacks That Don’t Sweat You
Watermelon + Lime + Tajín
Chop and chill watermelon. Right before serving, hit it with lime juice and a sprinkle of Tajín. It’s juicy, cooling, and wakes up your mouth.
Cottage Cheese + Tomato + Everything Bagel Seasoning
We spread this on crackers or cucumber slices—no toaster or stovetop required.
Yogurt Bark with Berries
Spread Greek yogurt onto a sheet tray, swirl in honey, top with sliced berries and granola, freeze until firm, and break into shards.
Chef Tip: Freeze in bite-sized squares for one-handed snacking while bouncing a baby on your hip.
🍨 Sweets that Chill, Literally
No-Churn Banana Ice Cream
Blend frozen bananas with a splash of coconut milk and peanut butter until smooth. That’s it. It tastes like soft-serve, and Mila can even enjoy a tiny lick!
Mason Jar Cheesecake Cups
Mix cream cheese, Greek yogurt, and a touch of maple syrup. Layer with crushed graham crackers and fresh fruit in jars. Refrigerate for a cool, no-bake treat.
🧊 Drinks That Don’t Require a Degree in Mixology
Cucumber Mint Cooler
Blend cucumber, mint, lime juice, and a touch of honey with sparkling water over ice. Add a splash of gin for the adults if bedtime went well.
Cold Brew “Affogato”
Pour cold brew over a scoop of vanilla ice cream. Dessert and caffeine fix, all in one.
Chef Tip: Freeze leftover coffee in ice cube trays to keep drinks cold without watering them down.
☀️ Bonus Heat Hacks from Two Sweaty Chefs and One Cute Baby
- Soak your wrists in a bowl of ice water while prepping your no-cook dish. Instant body-cooler.
- Do your prep in the morning when it’s cooler and your baby is (hopefully) in a good mood.
- Keep a chilled washcloth in the fridge for baby (and you!) to cool down mid-afternoon.
- Freeze fruit puree in silicone molds for homemade baby popsicles. Mila loves frozen peach and pear!
This season, don’t sweat it—literally. Whether you’re a parent navigating solids for the first time, or just trying to avoid turning your kitchen into a sauna, low- and no-cook meals can still be deeply satisfying. We’re learning that simplicity, creativity, and a good blender go a long way in the summer heat. Stay cool, eat well, and hug your little ones a little tighter—preferably somewhere near the air conditioner.
With love (and extra fans),
Anastassia, Mike & Baby Mila
More Recipes by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel