
Delicious Recipes for the Spring Holidays
DELICIOUS RECIPES FOR THE SPRING HOLIDAYSo By Great Performances We celebrate all of life’s moments with food – and especially during the holidays. This month
by Linda Abbey
Well for me the year 2020 was measured in long walks taken, “Schitt’s Creek” episodes binged, fancy cocktails shaken, Sam Sifton recipes cooked, and in shepherding clients to safely enjoy hospitality in intimate groups under the weight of COVID restrictions.
One such opportunity presented itself earlier this year – the retirement of a firm’s CEO involving a multi-media program with virtual and in-person elements, and necessitating hospitality in tandem with their intent to strictly adhere to the COVID gathering parameters in place at the time.
We needed to:
The location was the firm’s place of business in a classic upper East side town house. The guest count was limited to 24, falling well below the 50% capacity of the space.
For this milestone occasion, champagne and elegant hors d’oeuvres were the order of the day. The challenge presented was how to provide white-glove service, without providing service in the literal sense of the word.
To simulate a take-out scenario, and to ensure the highest food quality, our Chef arrived several hours prior to guest arrival. Working solo in the pantry area, he prepared and assembled an array of savory bites in a pressed bamboo box with personalized labels for each guest, departing before the event began.
A front-of-house customer service professional was also on site, in advance, to set up the seating tables and position the food boxes at each place.
To fulfill the 6’ social distancing mandate, eight 72” round tables (typically used to seat twelve) were set to accommodate but three guests per. Since fire code was 150 guests, the meeting set up was well within the approved gathering parameters of 50% capacity.
As guests arrived, they were able to help themselves to splits of chilled Brut Rose from hammered silver tubs, and then immediately take a seat where their box of bites, secured with purple ribbon to match the anemones in the centerpieces, awaited them.
The Artisanal Box
And thus the meeting kicked-off with camaraderie and a sense that coming together, in even small groups with restrictions, was a glimmer of things to come.
A packaged take-away treat, our signature Chili Chocolate Bark, brought the afternoon to a close. The gathering lasted merely one short hour but, after a much too long hiatus from in-person events, was as sweet as the chocolate bark.
Show your love for mom by printing, folding, and coloring in these Mother’s Day cards! It’s the perfect activity for younger family members.
Summer squash and zucchini are ubiquitous in the summer and we’ve even heard stories of people dropping bags of zucchini on neighbor’s front doors in an attempt to offload them. Please, send them our way! High in moisture content with a tender, edible skin, they’re an unsung hero of summer and can be incredible versatile.
Here we’ve got an easy salad featuring grilled zucchini that will reduce your time in the kitchen. The only heat is from the grill or grill pan to char the zucchini, adding an extra layer of flavor to the dish.
Serves 6
4 medium sized zucchinis, sliced on bias ½ inch thick
1 medium red onion, peeled and sliced into thin rounds
1 tsp salt
1 tsp sugar
1 lime, zested and juiced
3 Haas avocados, halved, seeded and peeled
6 tbsp thinly sliced mint leaves
1 cup crumbled feta cheese
6 tbsp extra virgin olive oil
2 lemons, juiced and zested
Salt and pepper to taste
Brush zucchini slices with olive oil and season with salt and pepper. Grill over high heat to char without overcooking. Cool to room temperature.
In a small bowl, lightly salt and sugar the onion rings. Let sit for 5 minutes then add lime juice and set aside.
Cut each avocado half into 6 slices. You should have 36 slices total.
On six chilled salad plates, carefully arrange the grilled zucchini, avocado, mint, feta and onion rings. Drizzle with extra virgin olive oil, a squeeze of lemon juice and season with salt and pepper. Serve cold.
We asked our friends and family for their favorite Passover Tips & Recipes So This Year’s Sedar is Unforgettable. We hope you enjoy them.
DELICIOUS RECIPES FOR THE SPRING HOLIDAYSo By Great Performances We celebrate all of life’s moments with food – and especially during the holidays. This month
EASTER TIPS & RECIPES FROM OUR FAMILY TO YOURS Hungry for more? Subscribe to our monthly newsletter.
By Chef Saul Bolton I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen
By Chef Saul Bolton I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen
By Chef Saul Bolton I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen
Passover Tips & RecipesFrom Our Family To Yours We asked our friends and family for their favorite Passover Tips & Recipes So This Year’s Sedar
We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!
We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!
We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!
Prepare for your Easter or Passover holiday celebrations with this inspiration for a delicious meal at home.
Recipes & Tips
Recipes & Tips to make this Mother’s Day truly special.
Recipes & Tips
Recipes & Tips
Recipes & Tips
Recipes & Tips
1. Preheat your oven to 450F degrees.
2. Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt
3. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.
4. When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.
5. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.
6. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
We’re beckoning Spring this month by highlighting the delightfully mild Spring Garlic in a creamy Spring Garlic Cavatelli recipe.
Chef Mary Ellen Muzio shares her Chickpea Flour Crepe Recipe, the perfect way to make gluten-free crepes for Gluten-Free February!
This month we’re celebrating Dried Chilis with a Salsa recipe brought to you by Culinary Director, Andrew Smith.
Chef Joe Bachman shares his centerpiece recipe for Valentine’s Day: Seared Scallops with Butternut Risotto.
Looking for a special yet easy to prepare meal for Valentine’s Day? Chef Brandi Solomon has put together the perfect one!
Chef Albert Bello shares his Valentine’s Day Entremet recipe, the perfect way to impress your loved one this season.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
We’re beckoning Spring this month by highlighting the delightfully mild Spring Garlic in a creamy Spring Garlic Cavatelli recipe.
Chef Mary Ellen Muzio shares her Chickpea Flour Crepe Recipe, the perfect way to make gluten-free crepes for Gluten-Free February!
This month we’re celebrating Dried Chilis with a Salsa recipe brought to you by Culinary Director, Andrew Smith.
Chef Joe Bachman shares his centerpiece recipe for Valentine’s Day: Seared Scallops with Butternut Risotto.
Looking for a special yet easy to prepare meal for Valentine’s Day? Chef Brandi Solomon has put together the perfect one!
Chef Albert Bello shares his Valentine’s Day Entremet recipe, the perfect way to impress your loved one this season.
A great change of pace from the classic cranberry relish.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
We’re beckoning Spring this month by highlighting the delightfully mild Spring Garlic in a creamy Spring Garlic Cavatelli recipe.
Chef Mary Ellen Muzio shares her Chickpea Flour Crepe Recipe, the perfect way to make gluten-free crepes for Gluten-Free February!
This month we’re celebrating Dried Chilis with a Salsa recipe brought to you by Culinary Director, Andrew Smith.
Chef Joe Bachman shares his centerpiece recipe for Valentine’s Day: Seared Scallops with Butternut Risotto.
Looking for a special yet easy to prepare meal for Valentine’s Day? Chef Brandi Solomon has put together the perfect one!
Chef Albert Bello shares his Valentine’s Day Entremet recipe, the perfect way to impress your loved one this season.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
We’re beckoning Spring this month by highlighting the delightfully mild Spring Garlic in a creamy Spring Garlic Cavatelli recipe.
Chef Mary Ellen Muzio shares her Chickpea Flour Crepe Recipe, the perfect way to make gluten-free crepes for Gluten-Free February!
This month we’re celebrating Dried Chilis with a Salsa recipe brought to you by Culinary Director, Andrew Smith.
Chef Joe Bachman shares his centerpiece recipe for Valentine’s Day: Seared Scallops with Butternut Risotto.
Looking for a special yet easy to prepare meal for Valentine’s Day? Chef Brandi Solomon has put together the perfect one!
Chef Albert Bello shares his Valentine’s Day Entremet recipe, the perfect way to impress your loved one this season.