At Great Performances, we believe that people make things happen — and nowhere is that more true than at SummerStage, a showcase for our expertise in NYC cultural event catering and large-format festivals. Each summer, Great Performances manages concessions for thousands of guests, showcasing not just classic park favorites but also diverse and exciting food from our some of our favorite restaurants, chefs, and partners.
SummerStage is more than concerts under the stars; it’s a celebration of New York City itself — lively, diverse, and collaborative. It’s also a chance for us to demonstrate our expertise in NYC catering, cultural event food & beverage, and large-format festivals. At the heart of it all are the people who lead our teams, and this year, Giuliana Mariani, our VIP Manager at SummerStage, stepped into a leadership role that highlights the very best of GP values.
We sat down with Giuliana to learn more about her experience, what keeps her coming back each summer, and how she brings the SummerStage energy to life. Giuliana’s leadership reflects the excellence we bring to festival catering in NYC.
What brought you back to SummerStage this year, and how does it feel stepping into the manager role?
I have been working at SummerStage every summer since it returned after Covid in 2021. I always come back to it because I enjoy the fun atmosphere it provides. You get to see all kinds of different concerts and work in such a cool venue. Getting to be outside in Central Park all summer has always been a draw for me. It has felt great to step into a manager role this summer. We have a great team that supports each other, and I have loved getting to play a bigger role in running the concessions and keeping up the special energy that comes with working at a concert venue.
Can you describe a typical day for you at SummerStage?
A typical day for me at SummerStage looks like arriving at the venue before any other GP staff to make sure we receive all our correct deliveries and sending our staff list to CPF to give to security. I then put together the staffing assignments and check the menus for the day. Once staff starts arriving, we have our pre-shift meeting and manage the night as it goes.
What’s one standout memory or moment from this season so far?
One standout memory for me so far has been the raccoons. They are cute when you keep your distance, but there is a whole family that comes around as we are wrapping up and putting out family meal at the end of the night and it has become quite the show. My grandma got me two raccoon stuffed animals to commemorate our friends Ricky and Rhonda. I made them little SummerStage shirts from my old shirts from past summers and they are now our mascots that sit in our office window. All the staff has fallen in love with them and wants one of their own.
What makes the food & beverage experience at SummerStage special for guests?
The GP team has worked very hard this year to bring special and diverse food options to SummerStage this year. What makes the experience so special for guests is that they can get classic park staples like a hot dog or they can find more unique options such as the Momofuku Bang Bar. We have also secured very special partners throughout the summer, which has really elevated the food experience for guests this summer. We have had the BelFries food truck serving French Fries at select shows all season, and we have had Charles Pan Fried and Hudson Smokehouse operating out of one of our concession containers on select shows as well. In addition, on specific cultural shows we had special partners doing authentic cuisine for the respective show. For example, for Bastille Day we had O’Cabanon serving Crepes and Croque Monsieur. It has been great to work with so many partners who are always so excited to be working at SummerStage.
How do you keep your team motivated during the busiest shows?
During the busiest shows the energy is always high. I make sure to make stops around the venue to check in with everyone and lend a hand wherever needed. But mostly I try to start the shift with good energy, starting at the pre-shift meeting with all the staff. Making sure they have all the information they need to be successful and getting them excited for the show ahead is the best way to keep up motivation.
What’s it like serving such a diverse audience in Central Park?
It is amazing seeing all the different demographics that different artists and genres attract. It is so great getting to serve all different types of people although occasionally challenging when there are language barriers. There is almost always someone on our staff that speaks the language of the guests though, as GP is also very diverse in our staff. It is very reflective of New York City as a whole.
How has this experience shaped you as a leader?
I have grown exponentially as a leader from this experience. It has been so rewarding to take on this role at SummerStage. I had already started gaining experience leading staff from captaining on events, but to take on managing the concessions at this venue was another step above that. I have gained invaluable knowledge on the administrative side of leadership as well as in building and maintaining client relationships.
If you had to describe SummerStage in three words, what would they be?
In three words I would describe SummerStage as Lively, Diverse, and Collaborative.
Giuliana’s story is just one example of how our people bring events like SummerStage to life. From ensuring smooth operations and motivating teams, to welcoming diverse audiences and curating unique culinary partnerships, her leadership reflects what makes Great Performances stand out in cultural event catering and large-scale festival concessions.
As the SummerStage season winds down, we celebrate not only the music and the memories, but also the extraordinary efforts of the people who make it all possible.
👉 Learn more about SummerStage at City Parks Foundation and discover how Great Performances can bring the same energy, expertise, and flavor to your next large-format event.
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.
Fun things to do around the Bronx this month
The Bronx’s signature open-air food and culture festival! Sample bites from 40+ international vendors, enjoy live music, and connect with the local community. A family-friendly, must-visit event.
Volunteer with Bronx is Blooming to help care for one of the borough’s largest waterfront parks. Activities include planting, mulching, and eco-friendly projects.
Celebrate Italian culture with live entertainment, delicious food, and community spirit in the heart of the Bronx.
Enjoy music, food, and games for all ages at this lively neighborhood block party.
Take a stroll on your Friday lunch break and enjoy a fun street festival in front of Joyce Kilmer Park. Delicious food, unique vendors, and a lively atmosphere await.
A drop-in art-making workshop inspired by sculptor Joyce McDonald. Families can explore creativity together in a welcoming environment.
Catch the infamous Banana Ball spectacle—fast-paced, quirky, and wildly entertaining baseball with comedic routines, dance breaks, and nonstop fun. :contentReference[oaicite:2]{index=2}
Join the 9th Annual celebration of BIPOC string players—genre-defying performances, DJ sets, food, drinks, and a vibrant marketplace celebrating local artists. :contentReference[oaicite:3]{index=3}
Run the Bronx in this lively NYRR event along a scenic 10-mile course starting near Yankee Stadium, up Mosholu Parkway, and looping back to finish by 161st Street.
A lively, kid-friendly run held alongside the Bronx 10 Mile—perfect for families to participate or cheer on the action.
Join neighbors to revitalize Crotona Park through weeding, planting, and cleanup work.
An overnight nature adventure with the Urban Park Rangers—perfect for families. Lottery registration opens September 10. :contentReference[oaicite:5]{index=5}
Experience the timeless mambo sounds with vibrant performances from this renowned orchestra.
Walk through glowing pumpkin displays, illuminated sculptures, and fall-themed installations.
Celebrate the season with costumed characters, pumpkin carving, trick-or-treating, and lively entertainment throughout the zoo.
Honor Indigenous communities with traditional music, dance, storytelling, and cultural activities in a beautiful outdoor setting. :contentReference[oaicite:7]{index=7}
At Great Performances, we’ve long believed in the power of food to transform lives and create opportunity. That’s why our partnership with Hot Bread Kitchen holds such a special place in our work. Over the years, we’ve collaborated in countless ways — from celebrating milestones together to championing a new approach to community workforce development, and even sharing our perspectives in public forums like the Women’s Forum of New York. Most recently, we’ve deepened this relationship by welcoming Hot Bread Kitchen’s Culinary Career Pathways program into the Bronx, expanding access to training and opportunity in our home borough.
Since 2008, Hot Bread Kitchen has provided culinary job training, food business incubation, and an ecosystem of support for New Yorkers looking to get their start in the food industry. Their programs promote economic mobility and professional growth using culinary careers as a catalyst.
For the first time, Hot Bread Kitchen has expanded to the Bronx through a partnership with longtime employer partner Great Performances, bringing their transformative programs closer to Bronx residents.
Now offered in the Bronx, Culinary Career Pathways for New New Yorkers helps newly arrived, Spanish-speaking residents authorized to work build skills for a culinary career. Participants receive hands-on training in cooking techniques, baking, food safety, and kitchen operations. In its second year, the program is already making a significant impact.
Recent graduate Wendy is a perfect example of the program’s reach. Born in the U.S. to Mexican parents and raised in Mexico, Wendy returned to the U.S. seeking better opportunities for herself and her children. After hearing about the program from her sister, also a Hot Bread Kitchen alum, she applied.
Learning new skills and being part of this community was a beautiful experience.
For Wendy, the program offered not only new skills but also a sense of belonging. Since graduating, she is ready to build a brighter future for her family.
Stories like Wendy’s reflect the heart of why we partner with Hot Bread Kitchen: together, we’re creating real opportunities for New Yorkers to thrive in the culinary world. We’re honored to support this work in the Bronx and look forward to celebrating the successes of future graduates. To hear more about the impact of this partnership, watch this conversation between Liz Neumark and Leslie Abbey.
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. There are few foods that capture the essence of late summer like corn. Sweet, juicy, and versatile, corn is at its peak in September, filling farmers’ markets and kitchens with endless possibilities. From backyard barbecues to elegant plated dinners, this golden ingredient shines in comfort food classics and modern dishes alike.
In honor of September corn, we’re spotlighting one of our favorite ways to savor the season: a rich and flavorful Corn Chowder, built on a base of homemade corn stock for maximum depth and sweetness.
Want more seasonal ideas? Explore the full Food Festival series here.
Corn is one of the world’s oldest cultivated crops, with a history dating back over 9,000 years in Mesoamerica. Today, it’s grown across the globe and enjoyed in countless forms—grilled, steamed, creamed, baked, or even popped. In its fresh form, sweet corn is celebrated for its plump kernels and natural sugars that shine when cooked simply. Beyond taste, corn is a good source of dietary fiber, vitamins B and C, and antioxidants like lutein and zeaxanthin, which support eye health.
10 corn cobs, kernels removed
1 Spanish onion, halved
2 stalks celery, roughly chopped
1 bay leaf
6 quarts cold water
Place all ingredients into a large stockpot. Bring to a simmer and cook for 4 hours, allowing the flavors to fully infuse. Strain, discard the solids, and reserve the liquid. Cool before storing.
🌽 Milk the cobs
After cutting the kernels off, use the back of your knife to scrape the cobs and release the “corn milk.” This adds natural sweetness and body to the chowder.
🥔 Potato power
Dice the potatoes small so they break down more quickly, thickening the soup naturally without the need for cream.
🥓 Go veggie-friendly
Skip the bacon for a vegetarian version, or swap it for smoked paprika to capture that same savory depth.
🧊 Make ahead
Corn stock freezes beautifully—make a big batch now and you’ll have summer flavor ready to brighten dishes well into winter.
Ladle into big bowls with crusty bread for a hearty meal.
Garnish with fresh herbs, a drizzle of cream, or extra crispy bacon for flair.
Pair with a simple green salad for balance.
Serve as a first course for a late summer dinner party.
The corn 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 →
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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More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
As part of our Chefs’ Choir(SM), Anastassia and Mike Deuel add their voices to our celebration of food and inspiration from the kitchen. In this story, they explore cooking with edible weeds like dandelion, plantain, mullein, wild lettuce, and Asiatic dayflower. These resilient plants are often pulled out as nuisances, yet they have been valued for centuries as both food and medicine. First, the chefs describe how these plants thrive in their own garden. Next, they show how each one carries unique flavors and health benefits. More than that, they share recipes that transform weeds into meals — from a bright salad to crisp fritters, plus a calming tea. As a result, readers learn that sustainability can begin right at home, by cooking with what already grows underfoot. Finally, Anastassia and Mike remind us that edible weeds connect us to tradition, to the land, and to each other.
As chefs, we’re trained to seek out the finest ingredients—rare mushrooms, heirloom tomatoes, aged vinegars. But sometimes, the most powerful ingredients grow right under our noses, often overlooked or ripped out and tossed aside. In our little garden patch, among the kale and tomatoes, we let a few “weeds” grow wild on purpose. These aren’t just invasive plants, they’re ancient food and medicine, free and nutrient-rich, just waiting to be rediscovered.
Today, we want to introduce you to five misunderstood plants that thrive in neglected corners of gardens, sidewalks, and backyards: Spiky wild lettuce, Plantain, Mullein, Asiatic dayflower, and Dandelion. We forage these by hand, with our little one strapped to our chest or exploring with us and bring them straight to the kitchen. Here’s how we use them for their health benefits and flavor, and how you can too.
Don’t let the spines scare you—spiky wild lettuce is a powerful medicinal plant with natural pain-relieving and sedative properties. The leaves of this edible weed are bitter, similar to chicory or dandelion greens, and best eaten young. We harvest them early in the season and use them sparingly.
Benefits: Natural pain relief, calming properties, digestive aid.
This low-growing leafy plant (not the banana!) is everywhere. Its broad or narrow leaves are rich in calcium and vitamins A, C, and K. It’s anti-inflammatory and helps with gut health and skin repair. We love cooking with this edible weed – check out our recipe for Plantain and Mullein Greens Fritters!
Benefits: Wound healing, gut health, anti-inflammatory.
Those soft, fuzzy leaves make fantastic herbal tea for respiratory support. We dry mullein in bunches and store it for the cold season. You can also cook the young leaves like collards, though they’re best blanched first.
Benefits: Lung support, anti-inflammatory, soothing to mucous membranes.
These vibrant blue flowers and tender stems are edible and mildly sweet. We toss them into salads or use them to garnish cheese boards. The mucilaginous quality (slightly slimy, like okra) makes them great in cooling broths.
Benefits: Anti-inflammatory, antioxidant-rich, cooling for the body.
Every part is useful—roots, leaves, flowers. Dandelion is one of the most versatile wild plants, and we use it in everything from salads to vinegars to tea.
Benefits: Liver support, digestive aid, rich in potassium and iron.
Chefs Anastassia and Mike Deuel share how cooking with edible weeds transforms overlooked plants like dandelion, plantain, and mullein into delicious, sustainable dishes.
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Steep 1 tsp dried wild lettuce and 1 tsp dried mullein leaves in hot (not boiling) water for 10 minutes. Add a spoonful of raw honey and sip before bed for calm nerves and restful sleep
Working with wild plants makes us feel more connected—not just to our land, but to ancient traditions that honored and respected every growing thing. These so-called “weeds” remind us to slow down, observe, and nourish ourselves with what’s already here. They’re flavorful, healing, and resilient. Just like a good meal shared with family.
So next time you see that patch of “unwanted growth” in your garden, take a closer look. You might just find your next favorite ingredient.
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 plantain fritters recipe from our Chefs’ Choir(SM) shows how humble garden weeds — plantain and mullein — can turn into something crisp, golden, and crave-worthy. Anastassia and Mike Deuel use young, tender leaves to create fritters that taste fresh and light. First, they blanch and chop the greens. Next, they mix them with scallions, garlic, eggs, and chickpea flour. Then, they fry spoonfuls of the batter until each fritter is golden brown and full of flavor. As a result, the dish is hearty, simple, and satisfying. More than just a snack, this recipe for plantain fritters also celebrates sustainability because it reduces waste and makes use of plants that often get ignored. In addition, each bite shows that edible weeds can be both nourishing and delicious. Finally, when served with lemon or yogurt dip, these plantain fritters prove that good food can also be good for the planet.
by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
Serves 4-6
Don’t be fooled by this deceptively simple plantain fritter recipe — they pack in a ton of flavor and nutrients! Feel free to use an egg substitute (1 Tbsp ground flaxseed + 1 Tbsp water for each egg) to make it vegan. Try it alongside our foraged dandelion salad recipe for a fresh-from-the-garden lunch.
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 recipe is part of our Chefs’ Choir(SM), where our chefs share their voices through food. In this dandelion salad recipe, Anastassia and Mike Deuel highlight the beauty of cooking with edible weeds found right in their own garden. Tender dandelion greens are combined with delicate Asiatic dayflowers, toasted walnuts, and goat cheese, then brought together with a tangy honey-mustard vinaigrette. The result is a dish that’s fresh, vibrant, and full of flavor — a salad that transforms simple wild plants into something special. This spring salad recipe with dandelion balances bitterness with sweetness, earthiness with brightness, proving that the most overlooked plants can make the most memorable meals. More than just a salad, it’s also a celebration of sustainability: a way to reduce waste, honor biodiversity, and reconnect with the garden. With this recipe, Anastassia and Mike show how humble weeds can inspire extraordinary dishes.
by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
Serves 2-4
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.
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.
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.
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.”
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.
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.
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:
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.
Make it extra: Add a few torn pieces of crusty bread or toasted sourdough for scooping.
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.
Shortcut: Use pre-cooked frozen grilled corn for extra flavor with no effort.
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.
Kid tip: Skip the prosciutto and glaze for baby-friendly peach & bread bites!
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.
For grown-ups: Add a splash of vodka or tequila for a cocktail-style twist.
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.
