TOP FIVE WAYS TO MAKE HEALTHY CHANGES
By Emilia Sochovka MS, RDN, CPT
Now that the New Year is here, many of us want a fresh start for our health habits. We may want to change what we eat, how we move our bodies or other lifestyle behaviors. While the pursuit of self-improvement is overall a positive thing, many go awry during the goal-setting process, eventually leading to a sense of failure. Embrace Wellness is here to help you reach your health goals. Consider these steps for making healthy changes that you will stick to all year.
- Silence the noise. The diet industry promotes cleanses, detoxes and programs that call for extreme behavior changes such as eliminating entire food groups. Instead, stick to the basics – eat more nutritious whole foods, hydrate and be physically active.
- Be specific. If your goal is to lose weight, think about the specific behaviors that will help you work towards that overall goal. While there is no one weight loss method for everyone, start by eating more whole plant foods and being physically active in ways that are enjoyable. Zero in on practices you want to include, rather than exclude. Instead of a goal to eat less food, consider eating more healthfully prepared veggies, a strategy that supports weight management.
- Avoid a 0-to-100 approach. A common downfall of New Year’s resolutions is that they are not realistic. It’s not reasonable to expect that you can flip a switch and consistently practice a demanding new health behavior. Start with small goals and build on them over time. If a goal is not sustainable, change it. Check in with your goals regularly to make sure they are evolving along with you and setting you up for success.
- Make the habit enjoyable. Health habits can be tough to practice if we don’t experience the satisfaction of a short-term reward. Find some pleasure in the habit, perhaps by focusing on the feeling you have afterwards. Other ideas include incorporating a reward that is not food- or drink-related. Save your favorite podcast to listen to while cooking, call a friend while on a walk or take a warm bath post-workout.
- Consider accountability. There are many ways to stick to health goals, starting with writing them down. To stay accountable to an exercise goal, add workouts to your calendar like any other commitment. Fin a workout buddy by joining in-person or virtual group fitness classes. Try various exercise disciplines so workouts never get boring.
As the New Year begins, remind yourself that healthy changes come from within. Decide what works best for you and make your journey your own.
Learn more at gpembrace.com.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
MORE THAN JUST JAZZ - INCREDIBLE EVENTS AT JAZZ AT LINCOLN CENTER
By Great Performances
At Great Performances, we have the pleasure of working with some of the most iconic venues and cultural institutions in New York City, including Jazz at Lincoln Center. Our event team works tirelessly on every event, ensuring that the menus will tempt the guests, that the food is beautiful and delicious, and the service is impeccable. And at no venue are we more thrilled to see things come to life than at Jazz. The past few months have been especially notable for the variety of events we’ve held there.
Jazz at Lincoln Center is one of the most versatile, dynamic venue for events. This multi-faceted space includes stunning views of Columbus Circle and Central Park South, state of the art audio visual technology, and flexible rooms which allow for a variety of configurations. It’s the perfect venue for conferences, gala, film premiers, concerts, and weddings. Events become experiences at Jazz at Lincoln Center.
The elegance and beauty of Jazz at Lincoln Center, particularly the three-story windows in the Appel Room that offer spectacular views of New York City, make Jazz a stunning setting for awards ceremonies and tribute events.
Highly configurable rooms make Jazz at Lincoln Center a favorite location for some of the top corporate events and conferences. From a hybrid dinner and performances in the Appel Room, to a fall-themed annual investor conference and a corporate 25th Anniversary Gala, we’ve hosted Fortune 500 companies, C-level executives, and high-profile industry leaders at Jazz.
Film premieres find the perfect stage in The Rose Theater at Jazz at Lincoln Center which boasts the ATMOS® Cinema System. 108 speakers create a state-of-the-art surround sound cinematic experience that ensures every nuance of a film is heard. Configurable seating options help to create the perfect experience for audiences. Some notable premiers from the past year include The Last Duel starring Ben Affleck, Matt Damon and Jodie Comer; National Geographic’s anthology series The Hot Zone; Steven Spielberg’s adaptation of West Side Story; Stillwater with Matt Damon; House of Gucci with Lady Gaga, Jared Leto and Adam Driver; Don’t Look Up with Jennifer Lawrence, Leonardo DiCaprio, Meryl Streep; and Being the Ricardos with Nicole Kidman and Javier Bardem.
Nonprofit organizations have long held events at Jazz at Lincoln Center, including UNICEF’s 75th anniversary held on Giving Tuesday this year. The configurable tiered seating in the Appel Room lends itself well to dinners during a presentation as it gives everyone an excellent view of the speakers; while the Ertegun Atrium’s large floor plan, and floor-to-ceiling windows provide bright, natural light during the day and dramatic views of New York City during the evenings.
Jazz at Lincoln Center is an incredibly special venue for weddings. Music buffs and Jazz lovers will appreciate the space and its history. And of course, when looking for elegant spaces, incredible views, and a variety of spaces to have a reception, a seated dinner, dancing, and an after party, Jazz at Lincoln Center is perfect for weddings.
Check out some of the photos from our events in our galleries below!
AWARDS CEREMONIES AT JAZZ AT LINCOLN CENTER
2021 Heisman Trophy Ceremony on ESPN
After touring dozens of venues across New York City, the Heisman Trust and ESPN leaders selected the stunning Appel Room for the Heisman Trophy Ceremony held Saturday, December 11, 2021. Production design was done by award-winning creative director David Korins with lighting design by David Grill and a 9-foot tall hand-carved and painted replica Heisman trophy by Rebecca Ward of Mystic Scenic Studios.
Heisman Trophy Ceremony Menu
BUTLERED HORS D’OEUVRES
Chicken & Waffle, maple butter and syrup, crispy kale; Lobster Roll, toasted brioche, chives; Habanero Lime Fish Taco, crispy corn tortilla; Thick Cut Smoked Bacon Bao Bun, heirloom tomato, kimchi, sriracha aioli; BBQ Short Rib, roasted poblano, stone ground grits; Boneless Lamb Chop, mint chimichurri, pretzel brochette; Roasted Cherry Tomato Tatin, savory onion jam; Truffled Mushroom and Fontina Pizzetta; Cheeseburger Slider, cheese, thin butter pickles, ketchup, mustard.
CORPORATE EVENTS AND CONFERENCES AT JAZZ AT LINCOLN CENTER
Annual Investor Conference
Bright, open spaces and easily configurable seating make Jazz at Lincoln Center an easy choice for corporate events, easily accommodating a 200-person annual investor conference. Spectacular views of New York City and Columbus Circle provided the backdrop in the Appel Room for the seated dinner that capped the event.
Annual Investor Conference Break Menu
Truffle & Herb Popcorn; GP Signature Nori Crunch Mix, plantain chips, wasabi green peas, corn nuts, roasted chickpeas, nori, smoked paprika; Root Vegetable Chips, yucca, beet, golden potato
Annual Investor Conference Dinner Menu
FIRST COURSE
Roasted Winter Squash Trio & Burrata, brussels sprouts, apple, endive, pumpkin seeds, rye crisp
ENTRÉE
Duo of Filet Mignon & Branzino, roasted cauliflower, almonds, baby leeks, fingerling potatoes, romesco sauce, bordelaise sauce; Vegan Torta Panzanella, roasted, smoked and marinated vegetables, herbed polenta, balsamic glaze, basil oil
MINI SWEETS FOR THE TABLE
Golden Apple Dome, vanilla apple compote, caramel mousse, caramel glaze; Key Lime Tartlet; Cookies & Cream Cone; Turtle Brownie
AFTER PARTY PASSED SWEETS
Lemon Meringue Pie Pop; Raspberry Ganache Cup, red berries, raspberry balsamic ganache, dark chocolate cup; Warm Chocolate Chip Cookie & Vanilla Milkshake; Assorted Truffles
AFTER PARTY CREPE STATION
Crepe Station, chocolate creme crepe cake, vanilla creme crepe cake, chocolate sauce, matcha sauce, mango sauce, raspberry sauce
Corporate Anniversary Dinner and Performance
The Appel Room boasts a stage that can be configured to accommodate a seated dinner while a performance takes place on the stage below, all with dazzling views of New York City and Central Park South in the background. This provided the perfect setting for a 150-person corporate anniversary event.
Corporate Anniversary Dinner Menu
FIRST COURSE
Kabocha Squash & Apple Tart, whipped goat cheese, gotham greens, cider vinaigrette; Salanova Greens & Blossoms, carrot-elderflower emulsion, lemon vinaigrette, toasted sunflower seeds
ENTRÉES
Grilled Prime Beef Entrecote, truffled potato gratin, gruyere creamed spinach, bordelaise sauce; Wild Rice Crusted King Salmon, arugula pesto, dill butter braised red beet, radish, turnip; Vegan Torta Panzanella, roasted, smoked and marinated vegetables, herbed polenta, balsamic glaze, basil oil
DESSERT
Chocolate Blackout, chocolate crémeux; malted milk chocolate custard, devil’s food cake, blackout chocolate glaze, chocolate pretzel crunch, sugar beet gel
FILM AND MOVIE PREMIERES AT JAZZ AT LINCOLN CENTER
Film and Movie Premieres
The Rose Theater boasts the ATMOS® Cinema System featuring 108 speakers that create a state-of-the-art surround sound cinematic experience. Adjacent to the Ertegun Atrium, the perfect space for a red carpet, and plenty of space for a cocktail reception, after party, and more, Jazz at Lincoln Center has been beloved by production companies for decades. This year, we’ve been delighted to host many premieres including Being the Ricardos, Hot Zone, House of Gucci, Last Duet, Stillwater, and West Side Story.
Sample Cocktail Reception Menus – 1
Classic Arancini; Truffled Mushroom Pizzetta, frisee, fontina, lemon; Spicy Thai Chicken, baby gem lettuce cup; Pink Snapper Ceviche Taco, charred celeriac taco shell, jalapeño, green olive, micro radish; Lobster Roll, toasted brioche, chives; Food Hall Beef Burger, onion jam, fontina; Cuban Sandwich, roasted pork, swiss cheese; Pulled Chicken, green chili, polenta cake
Mocha Brownie Bites, coffee whipped ganache; Blackberry Cheesecake
Sample Cocktail Reception Menus – 2
Hot & Spicy Chicken Meatball, thunder pickle remoulade; Spaghetti & Meatball, fra diavolo sauce; Smoked Salmon Napoleon, horseradish cream, dill; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Coconut Shrimp, apricot mustard; Thick Cut Smoked Bacon Bao Bun, heirloom tomato, kimchi, sriracha aioli; Habanero Smoked Tofu Taco, watermelon radish wrap; Hudson Valley Succotash Tart, sunchoke puree, crispy kale
Sample Cocktail Reception Menus – 3
Hot & Spicy Chicken Meatball, thunder pickle remoulade; Burger Slider, onion jam, fontina; BBQ Short Rib, roasted poblano, stone ground grits; Smoked Salmon Napoleon, horseradish cream, dill; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Coconut Shrimp, apricot mustard; Habanero Smoked Tofu Taco, watermelon radish wrap; Truffled Mushroom & Fontina Pizzetta; Crispy Mac & Cheese Bite
NONPROFIT EVENTS AND GALAS AT JAZZ AT LINCOLN CENTER
Unicef 75th Anniversary Gala Dinner
Jazz at Lincoln Center has hosted dozens of nonprofit events over the years. Unicef’s 75th Anniversary Gala Dinner included speakers, performances, and videos, all of which were integrated seamless into the event. Dozens of opportunities for custom branding include light projections, custom seatback covers, and chocolate disks bearing the Unicef logo.
BUTLERED HORS D’OEUVRES
Spaghetti & Meatball, fra diavolo sauce; Boneless Lamb Chop, mint chimichurri, pretzel brochette; Lobster Roll, toasted brioche, chives; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Butternut Squash & Fig Tartlet, goat cheese, toasted pistachio; Habanero Smoked Tofu Taco, watermelon radish wrap;
Nonprofit Gala Menu
APPETIZER
Roasted Winter Squash Trio & Burrata, brussels sprouts, apple, endive, pumpkin seeds, rye crisp
ENTRÉE
Filet Mignon Bordelaise, spinach rosti, red beet soubise
MINI DESSERTS
Chocolate Dipped Cheesecake Lollipops, blue sprinkles; Fruit Tartlet; Lemon Meringue Pie Pop; Mocha Brownie Bites, coffee whipped ganache; Raspberry Ganache Cup, red berries, raspberry balsamic ganache, dark chocolate cup; UNICEF Logo Chocolate Disk
WEDDINGS AT JAZZ AT LINCOLN CENTER
Romantic Weddings
We don’t often host weddings at Jazz at Lincoln Center, but when we do, you know it’ll be spectacular. From the dazzling backdrop of New York City and Central Park South visible through the floor-to-ceiling windows in both the Ertegun Atrium and the Appel Room, to dramatic lighting and stunning florals, the 200-plus guests were captivated by the views. Add in delectable food from cocktial reception through after party, and you’ve got an event that people will remember for years to come.
Wedding Menu
COCKTAIL RECEPTION – BUTLERED HORS D’OEUVRES
Mini Peking Duck Rolls, crepe, scallion, celery, hoisin sauce; Seared Foie Gras, lingonberry jam, brioche toast; Lobster Roll, buttered brioche, chives, gold foil; Bloody Mary Shrimp Cocktail; Wild Mushroom Beggar’s Purse; Beef Filet, balsamic onion jam, horseradish cream, ficelle crostini, chive; Spaghetti & Meatball, fra diavolo sauce; Potato Latkes, smoked salmon rosette, crème fraiche, dill; Maryland Crab Cake, shaved fennel, orange and radish slaw; Edamame Truffle Dumplings, miso broth
COCKTAIL RECEPTION STATIONS
Oyster Station; Sushi Station
FIRST COURSE
Poached Lobster, cauliflower sprouts, carrots, caviar, watercress, blood orange vinaigrette; Burrata, butternut squash puree, spice pickled grapes, chervil, pink peppercorn
ENTRÉES
Herbed Double Lamb Chop, haricot verts, truffled mashed potatoes, red wine sauce, mint sauce; Sea Bass, tomato confit, spinach, turnips, carrots, coconut green onion jasmine rice, saffron beurre blanc sauce; Eggplant Chermoula, roasted cherry tomato, harissa, tahini, herbed cauliflower couscous, crispy chickpeas
DESSERT
Individual Wedding Cakes
Cinnamon Churros, dulce de leche sauce; Garnished Hot Apple Cider; Mini Apple Cider Doughnuts; Lemon Meringue Pie Pop; S’mores Cone; Warm Chocolate Chip Cookie & Vanilla Bourbon Milkshake Shot; Espresso Martini Shot
AFTER PARTY
Pizza; Grilled Cheese; Waffles; Ice Cream
Contact Us to Start Planning Your Event at Jazz at Lincoln Center
CHEFS' CHOIR(sm) Holiday 2021 Edition
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
For our 2021 holiday card, we invited our chefs to share their voices with us. This video captures their passion for memorable holiday dishes and cooking. They sing to us, our culinary choir! Their inspiration, recipes, are included below!
Georgette Farkas - Culinary Ambassador
Tarte TatinIn my childhood I recall my father would judge a French bistro by the quality of its tarte tatin. Years later while filming a TV cooking series on location in France, I happened to visit the Loire Valley Hotel in Lamotte Beuvron where the tarte is said to have originated. It ahs since become my favorite fall and winter season dessert. This is rustic French comfort food in the form of a tart baked upside down and then inverted just before serving. It is essential to bake the tart until the apples are deeply caramelized and ready to melt in your mouth, yet still hold their shape. Honey crisp apples are the best, but Galas will do in a pinch. I bake my Tatin in a cast iron skillet, but just about any oven proof baking dish will do. Pâte Brisée makes for the ideal crust. Serve the tarte warm. Crème fraîche on the side is a non-negotiable must. Ingredients
Fully baked tart can be held un-inverted in its skillet until just before serving. If you have made the tart ahead, be sure to warm it before serving. Pâte Brisée (pastry crust) Ingredients
Procedure
Caramel Sauce Ingredients
Procedure In a high sided saucepan over medium heat, cook sugar and water until they reach a deep caramel color. Deglaze with cream. Add ½ teaspoon salt. Spread caramel sauce over the tart just before serving. Chef Georgette’s Tips:
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Rodrigo Cando - Sous Chef
Butternut Squash Stuffing
Roast the butternut squash till just cooked and toast the bread until golden. Combine all ingredients and add chicken stock, mixing till just combined (do not overmix). Bake in oven for 30-35 minutes till heated through and the egg is cooked (internal temperature of 165°F). |
Chris Harkness - Vice President of Food and Beverage
Pan Seared Scallops with Blood Orange and Radish SaladI made this dish for my daughter in the early 2000s. I always tried to make different dishes each year, but this one was on her list of cannot change. Scallops
Season the scallops with salt and pepper. Add the scallops to the pan, cook until there is a good even caramelization on one side, turn over the scallops in the pan and turn off the flame. Radish Salad
Arrange the Oranges on a platter, slice the radish in rounds and place on top of the oranges, sprinkle a generous amount of the remaining ingredients and serve with the seared scallops. Chef Chris’ Tips: Leaving the oranges out of the refrigerator so they are not cold is key!! |
Mike Deuel - Executive Chef of Catering Operations
Herring Under Fur Coat
- 2 medium beets
- 2 medium Yukon Gold potatoes, peeled
- 2 medium carrots, peeled and halved crosswise
- 2 large hard-boiled eggs
- 1 cup finely chopped pickled herring
- ¼ cup minced sweet onion
- ¼ cup canola oil
- 2 tablespoons chopped dill, plus sprigs for garnish
- ½ cup mayonnaise
- Kosher salt
Directions
- Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. Let cool slightly, then peel.
- Meanwhile, in a saucepan, cover the potatoes and carrots with at least 2 inches of water and boil until tender, about 15 minutes for the carrots and 20 minutes for the potatoes. Let cool to room temperature. Grate the potatoes on the medium holes of a box grater and transfer to a small bowl. Repeat with the carrots and beets, keeping the vegetables in separate bowls.
- Halve the eggs. Push the egg whites through a fine sieve into a small bowl. Clean the sieve, then push the yolks through into another small bowl.
- In another bowl, mix the herring with the onion, oil and chopped dill.
- In a small bowl, mix the mayonnaise with 2 tablespoons of the grated beets.
- Place a 4-inch round ring mold in the center of a serving plate. Using the back of a spoon, spread one-fourth of the grated potatoes inside the mold in an even layer. Season with salt. Spread one-fourth of the herring mixture on top in an even layer. Repeat the layering with one-fourth each of the carrots and beets. Season with salt. Spread 2 tablespoons of the beet mayonnaise on top. Garnish with some of the sieved egg whites, sieved egg yolks and dill sprigs. Carefully remove the ring mold and wipe it clean. Repeat to form 3 more molded salads.
Chef Mike’s Tips:
The cooked vegetables can be refrigerated overnight.
Joe Bachman - Venue Chef, Wollman Rink
Butternut & Goat Cheese Gratin with Toasted Pecans
Growing up my mother would always make the traditional holiday sides like green beans, sweet potato and marshmallow casserole and my father would always handle the meat side of the dinner, usually baked lobster tail and chorizo and corn bread clam stuffing. They were never very adventurous eaters and would repeat the same exact meal year after year. After I started my cooking career and develop my cooking knowledge and palette I slowly started to introduce new things into their arsenal. This dish I made years ago when I was still in culinary school for the Holidays as an attempt to get my mother to try goat cheese. It was a hit and now she makes it herself every holiday.
Ingredients
- 3 butternut squash
- 2 sweet potatoes
- ¼ lb butter, small dice
- 2 c whole milk
- ½ tsp cayenne pepper
- 1 ½ c pecan halves
- 2 tsp espelette peppers
- ½ c chives, sliced
- 1 c crumbled goat cheese
Procedure
- Cut butternut Squash in half, scoop out seeds and place flesh side down on an oiled Sheet pan and place in a 350 degree oven for 25 min or until they can be easily pierced with a knife.
- Salt sweet potatoes and place in 350 degree oven with skin on and roast whole until soft enough to easily pierce with a knife.
- While the squash is cooking heat the milk in a pan then then set aside.
- Once the butternut and sweet potato are done cooking. Remove from the oven and scoop out the flesh from the skins of both into a bowl then add the cayenne, 1/4 C. of goat cheese, milk , and butter and whip with a whisk until smooth. Season with salt to taste, then transfer the mixture to a pan or cast iron skillet to bake.
- Top the mixture with the remaining crumbled goat cheese, pecans and espelette pepper then place in an oven to bake at 375 degrees until pecans are toasted and top starts to brown. Approximately 12-15 minutes.
- Sprinkle the cut chives and enjoy!!!
Chef Joe’s Tips:
- When whipping the mixture , a Kitchen Aide works best but a simple whisk will also work.
- Small dice the cold butter and add in batches while whisking for best texture.
- Be careful not to cook the topping too long as the goat cheese will dry out.
Tatiana Iglesias - Venue Chef
Turkey Porchetta
8 Servings
Ingredients
- 1 teaspoon fennel seeds
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 ounces pancetta (Italian bacon), chopped
- 4 garlic cloves
- 3 sage leaves
- ½ cup parsley leaves
- ¼ cup coarsely chopped fresh chives
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons finely grated lemon zest
- 1 whole skin-on, bone-in turkey breast, bones removed
- 12 slices bacon
Special Equipment
- A spice mill or a mortar and pestle
Procedure
- Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.
- Heat oil in a small skillet over medium. Cook pancetta, stirring often, until brown and crisp, 5-8 minutes. Let cool. Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste. Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.
- Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Next, you’re going to butterfly each side of the breast so that the meat is of uniform thickness. Starting on one side and using a thin, sharp blade, position knife about 3″ from neck end (the widest part of the breast) and cut downward into the thickest part of the flesh at a 45° (do not cut all the way through. Open top flap you’ve just created like a book. Fold the fillets you removed at the beginning in half and place in the top and bottom V-shaped gaps between the breasts. The idea is to create a layer of meat of uniform thickness across the entire breast.
- Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices. Roll up turkey breast like a jelly roll to form a log; position seam side down and tuck skin under at each end. Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don’t tie too tightly or it will bulge when cooked).
- Let rolled turkey sit 2 hours to bring to room temperature.
- Preheat oven to 325°. Roast turkey on baking sheet until skin is golden and starting to crisp, 40-45 minutes. Remove from oven and carefully remove strings with kitchen shears. Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140°, 30-40 minutes.
- Increase oven temperature to 400° and cook until bacon is browned and crisp and thermometer registers 150°, 5-10 minutes longer. Transfer to a platter and let rest at least 40 minutes before slicing. Serve with pan juices.
Chef Tatiana’s Tips:
Do Ahead: Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.
Frank McConnell - Sous Chef, Rockefeller University
Crown Roast of Pork
Ingredients
- 1 8 to 9 pound crown roast of pork (14 to 22 ribs depending on how meaty the ribs) frenched and prepped by butter
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup water
Procedure
- Preheat the oven to 350 degrees
- Roast the pork at 350 degrees on the middle rack of oven for 2 to 2 1/2 hours
Andrew Smith - Culinary Director
Stuffed Kabocha Squash Salad
Instructions
Pre heat oven to 300 degrees. Cut top of kabocha squash 2.5 inches from the top. Scrape out seeds with a spoon till interior is clean. Season inside squash with salt, olive oil, and whole leaf sage and thyme place on sheet tray. Split spaghetti squash in half length wise. Remove seeds with a spoon the same way as the kabocha squash, season with salt, sage and thyme. Place onto the same sheet as kabocha. Cover whole tray with aluminum foil to prevent squashes from taking on color while cooking. Place into 300-degree oven and cook for 45 minutes to an hour. Check both squashes with the tip of knife to make sure they are cooked through. Remove from oven and set aside to cool. Using a fork rake the spaghetti to separate the flesh from the skin then set aside. slice apples thin and cut into matchsticks. Mix together spaghetti squash, apples, feta cheese, EVOO, lemon juice. Stuff salad inside kabocha and garnish with pumpkin seeds
Richard Brown - Executive Chef, The Plaza Hotel
Rutabaga Sauerkraut
- 3 rutabagas (2.75 lbs.)
- 3 tsp duck fat
- 2 Spanish onions, brunoise
- 6 oz. cider vinegar
- 32 oz. chicken stock
- Sache of juniper berries, caraway seeds, bay leaves, thyme, parsley stems, and black peppercorns
- 2 Tbsp Kosher salt
- 1 tsp honey
Special Equipment
- 1 mandoline
- I small rondeau with a lid (or a pot)
Procedure
Peel the rutabaga and quarter; use the mandoline to julienne the rutabaga; use the blade guard for your own safety. Heat the duck fat in your Rondeau or pot; when it becomes hot, add your onions and turn the flame to medium, sweat the onions for 10 minutes, and add your julienne of rutabaga and continue cooking for 15 minutes. add 1 T spoon of salt; Deglaze with the cider vinegar and honey; let reduce by half. Add the chicken stock and the sachet; bring to a boil; cover and place in the oven. Cook for approximately 1 hr. and check after 30 minutes to make sure there is still liquid present. Your finished product should have liquid and the rutabaga should be al dente. At this point check for seasoning; let it cool; and store in the fridge. Its better if your able to let the Sauerkraut macerate for a day or two.
Happy Holidays!
Aya Mohamed - Chef de Cuisine
Cranberry Sauce
This was my staple to bring to my aunt’s house for Thanksgiving every year since I was a child. It was my responsibility and I took so much pride as a child that I was allowed to contribute to the elaborate dinner we would have and the tradition stuck. Over the years I would be assigned more side dishes, but I always bring my Cranberry Sauce!
Ingredients
- 1 bag cranberries
- 1 tsp orange zest
- ¼ cup orange juice (or juice of 1 orange)
- 6 oz pears, small dice
- ½ cup sugar
- 1 pinch salt
- 1 tsp fresh ginger
- 1 cinnamon stick
- 2 cloves
Procedure
Place all ingredients in a sauce pot and keep on a low simmer for 1-2 hours, stirring every 20 mins until it’s thick and there’s very little liquid left. Remove ginger, cinnamon, and cloves before serving.
Chef Aya’s Tips
This dish is so versatile and you can add red wine if you’d like to spike it. It’s delicious the next day as spread for your biscuits or on your leftover turkey sandwich.
DECEMBER FOOD FESTIVAL: POTATOES
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
EMBRACE TIP:
Potatoes are a good source of potassium, an essential mineral involved in the function of the kidneys, heart, muscles and nervous system.
Looking for more health supportive and wellness content? Check out GP Embrace
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
Potatoes are such an incredibly versatile ingredient and we eat them at almost any time of day. From hash browns in the morning to potato chips with our lunch and mashed potatoes with gravy at dinner or a sweet potato pie for dessert, we love our potatoes.
Chef Mike Deuel spent time training as a chef in Lima, Peru, which continues to influence his cooking today.
CAUSA LIMENA
Before moving to New York, I had the pleasure of training in Lima, Peru. Peru is known for its fresh ceviche, Japanese influence, and its potatoes.
With more than 3,000 varieties of potatoes grown in the country, how could I not share my version of this amazing recipe?
Causa is a simple potato dish that Peruvians treat like sushi rice, forming and topping with a huge variety of ceviche and salads.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled
- 2 Tbsp aji pepper puree
- 1 tsp turmeric
- 1 oz vegetable oil
- Salt and pepper to taste
Procedure
- Cook the potatoes whole in salted water until soft
- Mash the potatoes until smooth, mix in aji puree, turmeric, vegetable oil and season to your liking
- Roll into balls, top with your favorite salad components tomato, avocado, cilantro, red onion
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.
CELEBRATING LATKES: A LATKE COOKBOOK
By Great Performances
The Latke Festival has always been one of our favorite events of the year. Held at the beginning of Chanukah, it’s an annual celebration of the latke; but more than that, it’s a celebration of family, friends, togetherness, and Chanukah around food. Dozens of chefs, restaurants and food enthusiasts prepare their take on a latke for the hundreds of participants and handful of official latke judges to taste, savor, and ultimately vote on the winner in a variety of categories.
The latkes run the gamut from traditional to modern, using potatoes, sweet potatoes, beets, carrots, and parsnips. They are shredded, mashed, or chopped. And the toppings – there’s no limit to the imagination of these chefs, and each one is more delicious than the last.
We’ve collected some of our favorite latke recipes and share them with you. Check out our cookbook below and let us know if you try some of the recipes
TOP TIPS FOR PLANNING A HOLIDAY PARTY
By Shaun Roberts
For many people, it’s been a long time since they’ve attended an event. Shaun Roberts, CRO (Chief Revelry Officer) and master party planner shares some of his top tips to help you plan the perfect holiday party. Whether you’re planning a company party or a social gathering for the holiday season, the same tips will apply. And don’t forget, you don’t need to plan a holiday party in November or December! January is also a great month to throw a holiday party, and our team at Great Performances can create some incredible moments to help keep your holiday party fresh and exciting.
- Get ahead of the game. It is never too early to start planning your holiday party! At the very least, get a date on the calendar so that you can secure a venue, even if it is your own space. It’ll also give you and your team a bit more time to enjoy the planning process (yes, it is possible!)
- Location, location, location. Whether you’re hosting it in-house or are looking for an event space, we can help you find a location that works for your party vibe and number of guests. From historic mansions and ultramodern urban spaces to lofty libraries and intimate museums, we’ve got a venue to suit every style. We can even find event venues for intrepid explorers, adventurous athletes
- Plan something fun. We’re not suggesting charades, but planning a special theme, activity, food, or moment to engage your guests and add an extra spark to your event can help make your holiday party even more memorable. Our planners have dozens of ideas up their sleeves from fun food stations to creative cocktails to entertainers and performers.
- Make it delicious. Now that you’ve given yourself plenty of time to plan the party, you can really put together a delicious and thoughtful menu with your Great Performances Event Director. Specialty items like sushi stations, beignet carts, and vegan ice cream trucks can be sourced. Interactive and globally inspired stations like our Pan-African, NY Street Food, and Cannoli stations are sure to be a hit. And we can help ensure that a wide variety of dietary preferences are accommodated.
- Keep the party flowing. We love welcoming guests with a drink and a nibble to help everyone feel at ease as soon as they arrive. Stations and passed hors d’oeuvres help keep people mingling and moving around the space. If you prefer a seated dinner, we recommend mixing things up with a dessert and coffee bar to encourage more post-dinner merriment.
Check out some of our resources for planning a holiday party:
IMMIGRANTS' PERSPECTIVES: CELEBRATING THANKSGIVING
Thanksgiving is a time that we celebrate with loved ones and share our food with our gratitude. This uniquely North American holiday has come to mean a lot to newcomers to America. What is beautiful about the holiday meal today is the influence of global flavors and cuisines via new citizens as well as refugees from all over the world.
Georgette Farkas interviewed some of the chefs we’ve worked with for People’s Kitchen and at our Latke Festival. Each of these incredible women share their Thanksgiving stories and how they’ve made it their own, bringing in their cultures, traditions, and flavors, but always sharing a meal while sharing their gratitude.
Yen Vo, Co-Owner and Co-Founder, MADAME VO
Yen Vo’s hands down favorite holiday is Thanksgiving. The Vietnamese born fashionista’s penchant for the American harvest celebration reflects how families from around the world embrace the holiday as as they settle into American life on their own terms.
Yen and her husband, Chef Jimmy Ly, opened their chic East Village Vietnamese restaurant Madam Vo in 2017. Their second restaurant, Madame Vo BBQ, followed soon after. Jimmy had grown up working in his family’s restaurants and easily won Yen over with his cooking. But when it comes to Thanksgiving, Jimmy takes the day off, and Yen takes over in the kitchen. It’s also the only time her mother and grandmother give her free reign behind the stove, even if they still can’t keep their hands off the seasoning.
Yen’s earliest Thanksgiving memories date back to age seven, and a feast hosted by the aunt who had sponsored her family to come to the US. Yen’s aunt wanted them to have a truly American style holiday meal, with an emphasis on the side dishes. Yen’s favorite, and one she still makes, is a classic green bean casserole. Her cornbread and andouille sausage stuffing has a Southern accent, thanks to the time her family spent in Mississippi. This year she’ll also be serving roasted garlic mashed potatoes, brussels sprouts and maple glazed carrots.
Yet the menu would not be complete without cha gio, traditional Vietnamese shrimp spring rolls with their nuoc cham dipping sauce that are a must at all Yen’s family gatherings. Roast pork lettuce wraps with vermicelli and cucumber are another must, before the turkey comes to the table. So while the Vo and Ly families don’t fuse the flavors of East and West, they serve them side by side, combining their Vietnamese and American culinary cultures right up through dessert. They’ll have traditional American pumpkin and pecan pies and then give out moon cakes as gifts. As with Thanksgiving, the moon festival celebrates the harvest, with both traditions celebrating family gathered around the table.
Learn more about MADAME VO here.
Aarthi Sampath
Aarthi spent her first American Thanksgiving as the guest of a school friend’s Nicaraguan grandmother in the Bronx. She had no idea what the holiday stood for or what to expect on the table. To this day she recalls an incredible spread of pork stew, rice and beans, potato and egg salad, a giant pineapple glazed ham, and an even bigger bird that she did not know was a turkey, all followed by American pies and tres leches for dessert. She is still struck by the generosity and warmth shared by people she was meeting for the very first time.
Chef Aarthi Sampath first arrived in the US 2013 when she transferred from a food service management program in her native India to major in baking and pastry at Johnson and Wales. Her subsequent years in restaurant kitchens produced a wealth of turkey making experience. At the Breslin she learned from the highly technical and carefully tested sous vide approach. She was proud to put her own side dish on the menu and still remembers hand scrubbing mountains of rainbow carrots. She roasted them in her own blend of cumin, turmeric, honey, raisins and walnuts and finished the dish with a carrot top and cilantro pesto seasoned with ginger, garlic and lemon, clearly an East meets West inspiration.
At Junoon, Aarthi’s Thanksgiving turkey was the center of a staff family meal. She marinated the bird Indian style, rubbed with turmeric, chili powder, cumin, coriander and garlic. “It was the first time I had ever brined anything, an entirely new technique for me learn, and it took the biggest pot we had in the kitchen,” explains Aarthi. On the side she served black lentils and a rice salad.
For a Thanksgiving dinner in Seattle, where Aarthi was making her mark with her gourmet food truck, she took the night off to host a group of healthy eating athletic friends. She wanted them to be able to indulge with abandon on her menu of quinoa salad, roast vegetables and whole roasted tandoori chicken marinated in yogurt, lime, chili, coriander and cumin. The chef still remembers, “I didn’t have enough plates in my own tiny kitchen and used every possible implement and container on hand to serve the dinner.”
During the 2020 shutdown, Aarthi prepared Thanksgiving dinner as a private chef for a family with Italian and South American roots. “They wanted their many cultures reflected in the menu and especially asked me to add some Indian spices of my own,” recalls the chef. “It was the most customized Thanksgiving dinner I have ever created.” In addition to a rosemary and sage brined turkey, Aarthi made whole roasted plantains topped with spicey beef stew; Bengali style potato and egg salad with mustard seeds, curry leaves and asafoetida. For dessert, Aarthi served pumpkin and sweet potato trifle. “At home we had my grandmother trifle for every family gathering, so I served my own version of this childhood memory,” say Aarthi. “The Thanksgiving meal is about family memories and traditions, no matter where they may originate.”
Follow Chef Aarthi Sampath on social: @arthi_sampath
Hong Thaimee, Chef-Owner, Thaimee Love
Today Hong Thaimee considers herself a New Yorker, yet she experienced her first Thanksgiving in her native Thailand as the guest of an expat American family. “I am open to new experiences, never judgmental, so I was happy to embrace this very foreign meal. I loved the stuffing and its aroma pervading the house. It must have been the celery,” remembers Hong. “They served classic roast turkey with gravy and cranberry sauce. To this day, I can’t imagine where they got that turkey.”
Hong enjoyed her first Thanksgiving dinner here in the US in 1995, as an exchange student living in Portland, Oregon. Her host family were great cooks, but she still remembers the jazz soundtrack that accompanied dinner, more than the food itself.
By 2006, Hong had moved to the US full time and took on a Thanksgiving dinner of her own for a group of friends from around the world. Learning to brine the turkey was the greatest challenge at the time. Ever since, she’s been seasoning her bird with a Thai curry spiced butter under the skin. As a side dish, Hong makes fried rice with green curry paste, coconut milk, eggplant and Thai basil, which she explains can double as a stuffing. Yet the holiday recipe she remains most proud of is her now famous red curry paste pumpkin pie. It was published in Rachel Ray magazine and still appears on her restaurant menu.
Learn more about Thaimee Love here.
Lebjulet Braganti, Chef, Eat Off Beat
Lebjulet Braganti has two passions: the first, numbers and the second, cooking and making desserts. Prior to moving to the US in 2016, she taught university-level mathematics. But now, she shares her passion for cooking and making desserts at Eat Off Beat, a New York based company offering ready-made meals made by refugees to explore the world from your home.
Lebjulet remembers the first time she celebrated Thanksgiving: her mother-in-law prepared different dishes and a lot of food. Lebjulet cooked three desserts—a lemon curd fruit pie in strawberry, kiwi, and peach. As she sat to eat the feast, she felt nostalgic, remembering her childhood. Every Sunday, she and her parents, brother, and some friends would eat together, giving thanks to God for the family and everything they had. Thanksgiving brought back those cherished memories through the shared experience.
Every year, her family celebrates with five families at her friend Ana Maria’s house. Each family brings Venezuelan dishes, and Lebjulet typically prepares meat and dessert. She’ll traditionally prepare two or three desserts, typically desserts her friends request. One dessert she always makes is her famous tres leches cake, which as been described as “one of the best desserts I’ve had’ by most. This past year, she prepared guanabana (soursop) cake filled with pastelera of guanabana and decorated with suspiro.
She and her family and friends like to celebrate Thanksgiving as a moment to share, talk, and most importantly, giving thanks for the opportunity to be together, to feel freedom, and to grow their children together without being afraid and sad.
“Every day we live in constant fear [of leaving] America. For asylum seekers, it’s not easy to live here. Some people celebrate, but others, like parents, think about leaving everything again. I like Thanksgiving Day. It is the marvelous celebration when we can remember where we come from and where we are going. The decorations, the happiness, the food… this day is part of me now.”
Learn more about Eat Off Beat here.
LOVE NOTES FROM OUR CLIENTS
By Liz Neumark
We have a passion for serving others. There is nothing predictable (think weather), simple (think complex pre-event emotions) or easy (have you driven a truck in NYC?) for our sales and planning teams. But every day, they get it right!
With thanksgiving in mind, we want to share some of the wonderful notes we receive from our clients. It is a tribute to our GP family but also a reminder of how powerful the written note of thanks can be.
Wedding, Wave Hill, The Bronx, NY
About the Event
- Event: Wedding
- Location: Wave Hill
- GP Planners: Amanda DiUglio, Emily Schreiber
From the Client
Amanda!!! We can’t thank you enough for everything you and the GP team did to make our wedding so perfect on Saturday.
Like…REALLY can’t thank you enough.
At our brunch yesterday morning, the GP food and service was the talk of the town! Everyone was raving about everything they ate (cookie pizza obviously included!!!) and made special note of how amazing the service was and how wonderful the staff was. One of our friends said it was the safest and most “back to normal” she’s felt in 2 years. She said they’d turned down numerous events over the last few months but felt confident we’d have a plan in place for making everyone feel good. She said your team went above and beyond her expectations.
Did I mention people loved the food???? 😂😍 Literally everyone was raving about everything from the fritters and the taco station to the pretzel bread/baguette (um yes! I love pretzels and didn’t know this was gonna be a thing!) to the steak to the incredible perfectly melted-ness but not too melted of the ice cream. (This is an excellent thing, I say that as an ice cream connoisseur.) People were like, “Wait isn’t wedding food supposed to be like..not good??” At our wedding, it was AMAZING!!!!!!!!!!!!!!!!!!!!
We really just are amazed at how incredible everything was. The room was electric and people were so happy and we know it’s because they felt SAFE and happy and fittingly full!
We really are just wowed. I want to also give a HUGE shoutout to Tasha who was cool as a cucumber and a wonderful human being. I didn’t realize the GP bridal attendant would be so key to our day (I mean, delivering Diet Cokes is obviously key to the day…but I didn’t realize she would be with me the whole night!!), and I believe it’s a HUGELY marketable part of the GP package. Grateful to Tasha for carrying my chapstick (critical!), helping me with my Saks-disaster of a bustle and sourcing granulated sugar when I got the hiccups! (It DID work, for what it’s worth!)
If I can be a reference for you guys or a website testimony or anything moving forward, I would be ecstatic to be. I’m on a list of 500 women in media/tech/entertainment and plan to send around your email and the GP info when I do a write up of how amazing my wedding vendors were.
Wedding, Glenmere Mansion, Hudson Valley, New York
About the Event
- Event: Wedding
- Location: Glenmere Mansion
- GP Planners: Amanda DiUglio, Emily Schreiber
From the Client
You beat me to it!
Our experience with Great Performances under your leadership was impeccably professional and delightful from start to finish.
GP was the shining light among vendors amidst the roller coaster trajectory of the pandemic.
The quality of your food, service and presentation, second to none.
[We] are grateful to you for helping to make our daughter and son-in-law’s celebration at Glenmere so delicious, beautiful and memorable.
You haven’t seen the last of us!
Conference, The Glasshouse, Manhattan, New York
About the Event
- Event: Technology Conference
- Location: The Glasshouse
- GP Planners: Jill Cole, Sara VanWeichen
From the Client
Thank you to you, Forrest, Ken and the rest of the GP staff for all of your help and support leading up to and during the event.
I’m not sure how the event would have turned out if you weren’t one of our partners as we took on the Glasshouse as a venue. You helped us navigate so much from what you shared and who knows how much more was done behind the scenes. It’s so comforting to know that catering is something you never have to worry about when we do our events with you.
The food and service was top notch as always. Gotta love it when your CEO tells you he gets so many compliments on the food and how we always have the best food at our events.
Again, thank you. I absolutely love working with you all and I hope you pass this along to your bosses! Or if I should share it directly, let me know. I know the past 1.75 years haven’t been the easiest in your industry, but I’m so glad you are all still here.
Good luck with your upcoming weddings!
From the Planner
It has been an absolute pleasure to work together on the [event] this week and throughout the planning process. Your immaculate attention to detail, your poise under pressure, and your creative collaboration are qualities we respect and appreciate so much. Thank you for your time, your heart, and for the laughs along the way (we had to laugh sometimes, didn’t we??).
[…]
Again, from the bottom of our hearts, THANK YOU! Best of luck with your busy wedding weekend (and to your GP team catering another [one of our events] this evening!). We can’t wait to see more of you and your work very soon.
Nonprofit Gala, Brooklyn, New York
About the Event
- Event: Nonprofit Gala
- Location: Brooklyn, NY
- GP Planners: Jill Cole, Sara VanWeichen
From the Client
Thank you so much for following up – I am still pretty comatose right now, but there is pretty much one thing that I’m happy to reflect on, and that is the greatness of Great Performances.
Everything last week was perfect. We got SO many comments from guests about how good the food was, and how much of it there was… we were never ever concerned about the transition from seated dinner to cocktail and whether people would be full… it was obvious that they were! I also must commend you on the incredible work ethic of your team. Your staff is really astonishing, from the top on down. I remarked to Forrest at some point (and then later Susan) that what your staff really embodies is “hustle” – that’s what you want to see of every single person at an event, and there is not one person on your team who is without purpose, focus, and speed. It’s something that other vendors and event managers should envy. And you know, truly, that I adore Mack and was ecstatic to have him there. He is such a special, hard working person, and I feel lucky to get to work with him, Forrest, and you two.
So long short, everyone was very happy. Thank you so much again for everything!!!
NOVEMBER FOOD FESTIVAL: LEEKS
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
EMBRACE TIP:
Leeks contain soluble fiber, which may help reduce cholesterol and blood sugar levels, in addition to supporting better gut health.
Looking for more health supportive and wellness content? Check out GP Embrace
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
Below we share Georgette Farkas’ recipe for leeks – delicious Leeks Vinaigrette. This delightful preparation of leeks really allows the grassy, sweet, onion flavors of leeks to shine through. The leeks are gently poached, then dressed with a red wine vinegar and whole grain mustard vinaigrette before being garnished with crispy bacon, hard boiled eggs, and parsley. Making sure to toss the leeks with the vinaigrette while the leeks are still warm allows the flavors to penetrate and really enhances the dish.
LEEKS VINAIGRETTE
Ingredients
- 8 whole leeks, dark green tops and root end removed
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- 1 tbs grain mustard
- ¼ cup flat leaf parsley coarsely chopped
- 1 hard boiled egg, shelled, finely chopped
- 1 slice bacon, cooked until crisp, drained, finely chopped
Procedure
- Split leeks along their length and rinse well under running water to remove dirt and sand. Tie leeks in a bundle and poach in well salted water until tender when pierced with point of a knife. Cooking time will vary according to leek’s thickness. Drain well, pressing as needed to remove excess water. Cut leeks into approximately three-inch lengths.
- Prepare vinaigrette while leeks are poaching. Place vinegar, mustard, salt and pepper in a mixing bowl and whisk together until salt is dissolved. Whisk in olive oil. Adjust seasoning to taste. While still warm toss drained leeks in just enough vinaigrette to coat. This enables them to absorb vinaigrette more thoroughly.
- Combine hard boiled egg, bacon and parsley. Season with salt and pepper to taste. Arrange leeks on a serving platter and spoon egg garnish over. Serve remaining vinaigrette on the side.
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.