We’ve grown a lot of tomatoes at Katchkie Farm over the years—and we’re not exaggerating when we say they’re some of the best around. They’ve starred in our eponymous Katchkie Tomato Soup, been transformed into a wood-fired pizza sauce by pizzaiolo Rafi Bildner during a memorable farm pop-up, and—perhaps most enduringly—found their way into this rich, tangy, farm-fresh ketchup.
Katchkie Ketchup has been a beloved staple at our cafés and events for years, and now you can make it at home. It’s part of the Katchkie Pantry—a handcrafted summer collection made with ingredients grown or foraged with care, and preserved with purpose to celebrate the bounty of the farm.
Katchkie Ketchup
Yield: 1 Quart
Ingredients
2 ¼ c tomato paste
¾ c honey
1 ½ c white vinegar
¾ c water
1 Tbsp sugar
2 ¼ tsp salt
¾ tsp onion powder
⅜ tsp garlic powder
Procedure
- In a medium saucepan over medium heat, combine all ingredients and whisk until smooth.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring often.
- Remove from heat and cover until cool.
- Refrigerate in a sealed jar or container.
Suggestions for Use
Katchkie Ketchup is the perfect condiment for your meal (try it with our Veggie Burgers), fries, hot dogs, or chicken tenders; as an ingredient in meatloaf or baked beans; or in a sauce like our cocktail sauce or 1000-Island dressing from our Cooking with Katchkie cookbook!
Explore Other Recipes in this Collection
We’ve partnered with Pier 36 (Basketball City) to cater some truly unforgettable events—and we’re just getting started. If you’re looking for a bold, flexible, and spacious NYC event venue with serious wow factor, this waterfront event space delivers on every level.
Located at Pier 36 on Manhattan’s Lower East Side, the venue offers over 70,000 square feet of raw, versatile space. Originally known as a state-of-the-art basketball facility, it’s now one of New York City’s most in-demand venues for corporate events, galas, brand activations, fashion shows, concerts, and more.
With seven regulation courts, high ceilings, and stunning East River views, it’s a venue that can transform from a tournament space to a candlelit dinner to a full-scale product launch—all in a single day.
We love working here because it allows for limitless creativity. The space is a true blank canvas: ideal for large-scale events in NYC, yet intimate enough for experiences that feel personal and customized. The venue team is collaborative, the logistics are seamless (yes, there’s on-site parking!), and the backdrop—iconic NYC bridges and waterfront views—is unmatched.
Built for Impact, Rooted in Community
Beyond its flexibility and scale, Pier 36 has a strong foundation in community engagement, hosting NBA events, youth clinics, and nonprofit galas that give back. It’s a venue that doesn’t just host events—it creates lasting impact.
If you’re ready to plan your next event at one of the most exciting event venues in New York City, let’s talk. From elegant seated dinners to high-energy basketball tournaments, Great Performances will help you bring your vision to life at Pier 36 (Basketball City).
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In July, we’re spotlighting bell peppers—vibrant, sweet, and at their summer peak. This month’s recipe combines roasted red peppers with toasted hazelnuts for a velvety romesco sauce that’s equal parts earthy and bright. Whether you spread it, spoon it, or dip into it, it’s a summer essential.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
Bell peppers are at their best in summer—crisp, colorful, and packed with vitamins A and C. Red peppers are the ripest and sweetest, with natural sugars that intensify when roasted. Their versatility makes them perfect for raw salads, cooked sauces, or smoky dips like this month’s romesco.
What Is Romesco?
Romesco is a bold, nutty Spanish sauce that originated in Catalonia. Traditionally made with roasted red peppers, garlic, nuts, olive oil, and vinegar, it’s blended into a rich, smoky purée. While it was originally served with seafood, romesco’s versatility makes it perfect for vegetables, grilled meats, sandwiches, and more. Think of it as your new go-to summer sauce.
Recipe:
by Chef Andrew Smith
Ingredients
3 red bell peppers
¼ cup toasted hazelnuts
2 tsp sherry vinegar
1 clove garlic confit
1 Tbsp extra virgin olive oil
Salt, to taste
Method
Place all ingredients in a food processor and blend until you reach a semi-smooth consistency. Season to taste. Store under refrigeration for up to four days.
Pro Tips from Our Chefs
🔪 Choose the sweetest peppers
Red bell peppers are fully ripened and the sweetest of the bunch. Look for firm, glossy skin and no soft spots. Heavier peppers = juicier flesh.
🔥 Toast hazelnuts like a chef
Toast hazelnuts in a dry pan over medium heat until fragrant and golden—about 5–7 minutes. Rub the warm nuts in a clean kitchen towel to remove bitter skins.
How to Use It: Serving Suggestions
As a dip: Serve with grilled vegetables, warm pita, or crusty bread
With grilled proteins: Spoon over grilled chicken, shrimp, or steak
Spread on sandwiches: Swap for mayo or mustard—especially with turkey or roasted veg
Tossed with pasta: Stir into warm pasta with a splash of pasta water
On eggs: Drizzle over poached or fried eggs with toast for brunch
With roasted potatoes: A dollop adds flavor to crispy roasted or sweet potatoes
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.
This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate each ingredient!
In June, we’re celebrating strawberries!
Strawberry Chutney
Ingredients
- 1 pint strawberries tip removed and cut in half length wise
- 2 tbs shallots finely chopped.
- 1 tsp sugar
- 1Tbs chopped mint. Reserving remaining mint whole
- 1 tbs white wine vinegar
- 1 tsp cooking oil
- 1tbs water
Method
On a grill or cast-iron grill pan char strawberries cut side down then remove to bowl. In a small sauce pot over medium heat shallots and mint in cooking oil till shallots become translucent. And in strawberries, sugar, vinegar, and water. Reduce heat to low and cook mixture until strawberries start break down taking care to stir mixture to prevent burning. Remove from heat and allow to cool.
Brooklyn Artists Ball | Brooklyn Museum | Senior Event Director Ali Rea-Baum
On April 29, 2025, the Brooklyn Museum hosted its fourteenth annual Brooklyn Artists Ball, presented by Dior. The evening honored Darren Walker, president of the Ford Foundation, for his contributions to philanthropy, social justice, and advocacy for artists. The event commenced with a cocktail reception in the museum’s lobby, featuring a performance by the Jamel Gaines Creative Outlet beneath the museum’s iconic KAWS sculptures. Guests then proceeded to the Beaux-Arts Court, transformed by artist Jeffrey Gibson into a vibrant space inspired by his 2020 exhibition, “When Fire Is Applied to a Stone It Cracks.” Brooklyn Museum+8Brooklyn Museum+8Vogue+8
During the program, museum director Anne Pasternak announced a $1 million gift from the Ford Foundation to support the display of African-American artworks previously held in storage. The event raised over $4 million in total for the museum’s exhibitions and educational programming. The evening concluded with a musical performance and an afterparty that continued into the night, featuring a DJ set by Swizz Beatz.
Event Gallery
Event Menu
- Truffle Creme & Duxelle Puffs
- Truffled Creme, Pickled Pioppini, Chervil
- Carrot Mousse Tart
- Crispy Ginger, Celery
- Smoked Tofu Jewel Box
- Purple Ninja Radish, Yuzu Pearls
- Tuna & Wasabi Tobiko
- Tuna, Wasabi Sesame Yuzu Vinaigrette, Wasabi Tobiko, Micro Shiso
- Asparagus Palette
- Fresh Herb Salad, Lemon Pearls, Basil Creme, Crispy Ginger, Flower Gremolata, Green Oil
- Branzino & Roasted Spring Vegetables
- Saffron, Lemon
- Raspberry Mousse
- Basil Oil, Basil Financier, Raspberry Veil
- Elegant 75
- Lemon Juice, St. Germain, Honey Syrup, vodka
- Delicate
- Bourbon, Lillet Blanc, Aperol, Orange Bitters
- Spiced Raspberry Paloma
- Casco Viejo Reposado, Grapefruit Juice, Chambord Raspberry Liquer, Lime Juice, Jalapeno Agave
Open House New York Open City Benefit | Hosted at GLDG 303 in the Brooklyn Navy Yard | Menu by Great Performances | Senior Event Director Morgan Golumbuk
Our founder, Liz, has been on the board of Open House New York since 2020, and I have been lucky enough to partner with them on two of their annual events (the Open City Benefit in the spring and the OHNY Weekend Launch Party in the fall) since the following year.
This year’s Open City Benefit was held at BLDG 303 in the Brooklyn Navy Yard and brought together 400 design and civic leaders in a celebration of the power of place and new possibilities for our city. We called on our Culinary Director, Andrew Smith, to curate a highly seasonal family style menu and partnered with Kings County Distillery to serve a delicious, classic Penicillin cocktail at the bar.
From the initial walkthrough in December to the event in April, we collaborated with the Open House New York team to bring their vision to life. They continue to open doors for New Yorkers, and we will always be ready to feed them.
Open City Benefit Dinner Menu
- Honeyed Mixed Nuts* [VT, CN]
- Root Vegetable Chips* [VEGAN]
- Carrot Mousse Tart with Candied Fennel Seeds, Celery Sprouts [VEGAN]
- Peruvian Potato Cup with Comte Fondue [GF, VT]
- Tamari Ginger Tuna Poke with Crisp Sesame Tuile [GF,DF]
- Whitefish Salad on Crispy Grits with Dill, Radish [GF]
- Chicken & Waffle with Black Pepper Honey, Fried Rosemary
- Korean Chicken Bite with Gochujang Fried Chicken, Kimchi Slaw, Cilantro & Sriracha Aioli
- Grilled Chicken and Strawberries with Burnt Strawberry Chutney [GF]
- Citrus Grilled Branzino [DF, GF]
- Fava Beans with Young Pecorino Cheese, Affilla Cress, Lemon Mint Vinaigrette [GF, VT]
- Roasted Baby Beets with Brown Butter [GF, VT]
- Red Bliss New Potato Salad [VEGAN, GF]
- Hen of the Woods Mushrooms & Chiffonade Kale with Frisee, White Balsamic Vinaigrette & Garlic Blossom [GF, VEGAN]
- Great Performances Signature Bread Basket with Multigrain Rolls, Pretzel Baguettes, Mini Baguettes, Olive Rolls, & Local Butter with Sea Salt
- Caramel Cheesecake Bites
Carrot Ginger Squares [VEGAN,GF] - Dark Chocolate-Raspberry Truffles [VEGAN,GF]
- Dirty Chai Tartlet with Chai Custard, Coffee Whipped Cream
- Funfetti Cake Bite with Colorful Sprinkles
- Lemon Basil Madeleine with White Chocolate & Micro Basil [VEGAN,GF]
- Kings County Distillery Peated Bourbon, Ginger-Honey Syrup, Fresh Lemon Juice, Lemon Twist
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 →
Chef Michael Steifman shares a mouth-watering recipe for smokey, savory, sweet, and tangy St. Louis Ribs. This is a delicious recipe that does involve several steps, but we think it’s well worth it. These are a guaranteed crowd pleaser (and we wouldn’t blame you if you made a couple extra ribs for a rainy day).
Everything can be prepared in advance, saving time and effort the day of your event, but we love the magic of preparing these in the morning to serve straight from the grill to the plate. Perfect for lunch or dinner, we like them paired with classic barbecue favorites of grilled corn on the cob and a fresh salad.
St. Louis Smoked Pork Ribs
by Chef Michael Steifman
Serves 2-4
Ingredients
55 grams kosher salt
5 grams black pepper
10 grams chili powder
5 grams smoked paprika
2 grams coriander
10 grams mustard powder
3 grams cumin powder
18 grams onion powder
16 grams garlic powder
2 grams coffee granules
10 grams activated charcoal
Procedure
- Mix all ingredients in a bowl until evenly combined.
- If not using immediately, place in an air tight container and store in a cool, dry, dark place until ready to use.
Ingredients
7 pounds ketchup
1/2 Spanish onion, minced or pureed
1 pint black coffee (brewed)
1 pint apple juice
1 pint cider vinegar
1/2 pint soy sauce
1/8 cup chipotle puree
1 pound dark brown sugar
1 Tbsp smoked paprika
1 cup Urfa Biber
Procedure
- Combine all ingredients, except ketchup in a pot.
- Bring to a boil and stir to make sure all ingredients are combined and solids dont stick to the bottom.
- Reduce heat to a low and simmer for 30-45 minutes until liquid is reduced by half.
- Add the ketchup and whisk until completely combined.
- Keep heat on low and let simmer very lightly for another 30 minutes.
- Let cool to room temp, then refrigerate.
Ingredients
450g (1 Rack) St. Louis Ribs
30g (2tbsp) Black Rub
200g Bitchin’ BBQ Sauce
Procedure
- Clean ribs and remove membrane from backside
- Rub ribs with black rub
- Set smoker to 225 degrees and cook ribs for 2 hours
- Remove ribs from smoker, sprinkle with the brown sugar and wrap tightly in aluminum foil, then return to smoker for 1 hour.
- Remove ribs from smoker and remove foil
- Baste ribs with bbq sauce and return to smoker for 15 minutes
- Repeat step 6 every 15 minutes until ribs are done
Father’s Day has never been a big event in my world. In a family of chefs, holidays often mean longer hours, not less. While others celebrate with barbecues and backyard toasts, we’re usually in the thick of a brunch rush, slicing, sautéing, plating. That’s just the life. But this year was different—this year, I became a father.
Our daughter, Mila, arrived like a spark in the middle of our non-stop, kitchen-bound lives. She’s tiny, but she’s changed everything. It’s not just that I see things differently now; it’s that I feel time differently. I used to measure my days in staff lists and event timing. Now I think about first smiles, bath times, and tiny socks.
On this first Father’s Day, the kitchen was still busy. We were still juggling knives and timers, still shouting “Behind!” and “No Thumbs on the plates!” But somehow, amidst the noise and the rhythm of service, there was a new kind of joy—a quiet one. I looked over at my family, all of us chefs, all of us bound together by something more than food now. And later, when I held Mila in my arms—just for a few minutes before the next task—I felt it: gratitude. Deep, slow-burning gratitude for the love in this fast-paced life.
We don’t usually stop for holidays. But Mila is teaching me that sometimes, even a moment is enough.
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 →
Chefs Anastassia Batsoula-Deuel and Mike Deuel love grilling vegetables in their back yard — and we suspect that as the growing season kicks off, they’ll be grilling a lot of their own produce! This powerhouse chef couple met while working at GP, and it’s one of our favorite GP love stories! The recently welcomed their daughter, Mila, to the family and we couldn’t be more delighted.
Here they share a recipe for Whole Grilled Cabbage with Garlic Butter & Chili Crisp – a perfect celebration of one of our favorite brassicae. The savory, spicy butter sauce is a delightful complement to the smokey, naturally sweet cabbage and is a sleeper hit at any occasion. Serve as the centerpiece to a meal or as a delectable side dish. We’re pretty sure you there won’t be any leftovers with this dish!
Cooking Whole Vegetables Over Fire: Our Favorite Way to BBQ as a Household of Chefs
We’ve worked in a lot of kitchens over the years—some bustling and loud, some calm and rustic—but our favorite kitchen is still the one in our backyard. There’s something grounding about stepping outside with a glass of something cold, firing up the grill, and cooking with simple, seasonal ingredients. And lately, our favorite way to cook is with big, bold vegetables, straight on the coals.
Whole cabbages, butternut squash halves, giant potatoes—we love how these humble ingredients transform over fire. They don’t ask for much. A little oil, some seasoning, and time. What you get in return is flavor that’s smoky, sweet, a little charred at the edges, and deeply satisfying.
We started grilling whole vegetables out of curiosity and ended up falling in love with the ritual. Cabbage became a star in our home—soft in the middle, smoky outside, with enough structure to slice into wedges like a roast. There’s a kind of magic that happens when you let the fire do its thing.
Here’s one of our go-to recipes, usually made while our daughter picks herbs from the garden and our dog lurks hopefully near the grill.
Grilled Whole Cabbage with Garlic Butter & Chili Crisp
by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
Serves 2-4
Ingredients
- 1 whole cabbage (we like green or savoy)
- Olive oil
- Kosher salt & freshly ground black pepper
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1–2 tbsp chili crisp (we don’t fight over this—we just add more)
- Optional: a splash of soy sauce or lemon juice for brightness
Procedure
- Prep Together We trim the cabbage, keeping the core intact so it stays together. Then rub it with olive oil, salt, and pepper. One of us handles the cabbage; the other pours the wine.
- Wrap & Roast Wrap the cabbage in foil—tight like a gift—and place it over indirect heat on the grill (around 375°F). We close the lid and let it roast for about an hour, rotating now and then.
- Char It Unwrap the cabbage and place it directly over the flames for 5–10 minutes. That charred outer layer? Don’t fear it. That’s flavor.
- Make Garlic Butter While one grills, the other melts butter in a small pan, adds garlic, then stirs in chili crisp. Sometimes we add soy sauce or lemon—depends on our mood.
BBQing whole vegetables has become a small, shared ritual for us. No timers, no plating stress—just the joy of watching something transform, together. And we’ll be honest: this cabbage recipe has quietly stolen the show at more than one cookout.
More Recipes by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
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 month, Chef Tatiana Iglesias shares a delicious recipe perfect for an outdoor brunch or breakfast for dinner: Grilled Eggs in Bell Peppers with Guacamole. The sweet bell peppers pick up a savory smokiness from the grill, and are the perfect vessel for grilled eggs. You can easily adjust this recipe for however many people will gather around the table, and it’s a great addition to any brunch spread. Chef Tatiana’s brunch options included grilled steak, roasted baby potatoes with cherry tomatoes and garlic, arugula salad with radishes and goat cheese, and a vegan breaded chik’n cutlet.
One of the reasons I love summer so much is because it gives me an excuse to grill as often as possible. There’s something really special about gathering with friends and family, enjoying the outdoors, and sharing a meal made with love. That simple act of being together, with good food and free time, brings me so much joy.
Grilling is more than a cooking method to me; it’s a way to slow down, connect, and savor the moment. And one of my favorite simple grilling recipes is these grilled bell peppers filled with eggs. They’re fresh, fun, and perfect for a weekend brunch or casual summer get-together.
Grilled Eggs in Bell Peppers with Guacamole
by Chef Tatiana Iglesias
Serves 2-4
Ingredients
- 2 large bell peppers, halved lengthwise and seeds removed
- 4 eggs
- Olive oil
- Salt and pepper
- Optional toppings: chopped scallions, chili flakes, fresh herbs
For the Guacamole
- 2 ripe avocados
- Juice of 1 lime
- 1 small clove of garlic, finely grated or minced
- Salt
- Optional: chopped cilantro, diced tomato, minced jalapeno
Procedure
- Preheat your grill to medium heat
- Lightly brush the outside of the bell pepper halves with olive oil and place them on the grill, cut side up
- Carefully crack one egg into each pepper half. Close the lid and grill for 10-12 minutes, or until the whites are set and the yolks are cooked to your liking.
- While the peppers are grilling, prepare the guacamole. Mash the avocados with lime juice, garlic, and salt. Add any optional mix-ins you like.
- Serve the grilled eggs hot, with a generous scoop of guacamole on the side.
More Recipes by Chef Tatiana Iglesias
