A One-Pot Valentine’s Dinner Menu for Two
Valentine’s Day is coming up, and even in New York—where you can find romance on every corner and reservations are practically a sport—sometimes the best
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.
BUTTERNUT SQUASH FARROTTO
Although you can get butternut squash throughout the year, I especially enjoy it in the fall. Creamy and sweet, it’s the perfect addition to any meal either simply roasted, added to a salad, or, as I’ve done here, in a hearty-but-light take on a risotto. Instead of rice, I use farro, an ancient grain with a nutty flavor and chewy texture that lends itself well to this preparation. Some of the butternut squash is cooked into the farro, adding to its creaminess; and the sweetness is balanced by the herbs and spices I’ve added. Finally, a bit of radicchio added towards the end adds a complimentary bitter note to the dish.
INGREDIENTS
PROCEDURE
- 1 small butternut squash (slice 12 ¼”-disks, then peel and cube the remainder to make 2 cups)
- 1 cup farro
- 1 cup onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 sprigs thyme
- 2 sprigs sage
- 1/3 cup olive oil
- 1/4 cup white wine
- 3 cups vegetable stock, warmed to a simmer
- ¼ tsp saffron (optional)
- 1 cup radicchio, halved and thinly sliced
- 1/3 cup parmesan, grated
- ½ cup pumpkin seeds
- Salt and pepper
- Pre-heat oven to 350.
- Line sheet tray with parchment or aluminum foil. Place sliced squash on sheet tray and toss in just enough olive oil to coat. Season with salt and pepper, sprigs of fresh thyme and sage. Bake until squash is cooked through and slightly caramelized around the edges. Remove from oven and set aside.
- Line a separate sheet tray with parchment or aluminum foil. Place pumpkin seeds on tray and toss in 1 tbs. olive oil, allspice and salt and pepper to taste. Bake approximately 10 minutes, or until crisp and very lightly browned. Remove and set aside.
- Add 3 tbs. olive oil to a large heavy bottomed saucepan over medium heat. Add onion, cubed squash and garlic and cook stirring until onion is translucent and squash is quite soft. Take your time with this step, as cooking the squash thoroughly will enable it to melt into the farroto. Add farro and cook stirring until farro is very lightly toasted. Add white wine and cook stirring until wine is mostly evaporated.
- Add 1 cup warm vegetable stock and cook stirring occasionally over low flame. If you choose to include saffron, incorporate it at this point. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary with the pot you use and the strength of the flame. Once farro is cooked through, fold in finely sliced radicchio and cook just until wilted.
- Turn off flame and fold in grated parmesan. It is best not to cook farro further once parmesan has been added. Season with salt and pepper to taste. Transfer to warm serving plates or platter and garnish with slices of roasted butternut squash. Sprinkle toasted pumpkin seeds over the top and serve.
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OCTOBER FOOD FESTIVAL: MUSHROOMS
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
EMBRACE TIP:
Some mushrooms grown in ultraviolet light may be a source of vitamin D, an essential nutrient involved in bone health and the immune 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.
Although you can get mushrooms year round, we love them in the fall. They add a hearty, umami, meaty quality and can be eaten on their own as a side or a main, or incorporated in another dish.
Below we share Chef Darryl Goffreda’s recipe for mushrooms which are delicious served on toast (perhaps with a poached egg if you’re looking for something even more rich and decadent), as a side dish to any meal, or added to a salad for some delicious earthiness.
GARLIC MUSHROOMS
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 lb small cremini or button mushrooms, washed and dried
- 2 tbsp white wine
- 1 tsp chopped thyme
- 1 tbsp chopped flat leaf parsley
- 4 cloves garlic, minced
- Salt and pepper to taste
Procedure
Heat sauté pan over medium heat, then add butter and olive oil.
Once butter is melted, add mushrooms and sauté for 4 to 5 minutes until golden brown and crispy around edges.
Add white wine and cook until reduced.
Add garlic, thyme, and half the parsley and cook until fragrant. Season with salt and pepper.
Plate mushrooms and garnish with remaining parsley.
Chef’s Note:
These make an excellent side dish or as a main served on toasted bread with a side salad.
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.
WOLLMAN RINK IS BACK FOR HOLIDAY GATHERINGS!
By Liz Neumark
Liz Neumark shares some childhood memories and what it means to be part of the reopening of Wollman Rink in Central Park.
Wollman Rink holds many special memories for me. Growing up on Manhattan’s West Side, Sunday mornings began with a walk through the park with my sisters, to skate in the first session. I loved it. Now I get to go back!
Next month, Wollman will reopen to a new chapter in its storied history…..and Great Performances along with our partner in deliciousness, Melba Wilson, will be managing all the food and beverage hospitality! Under the management of Wollman Park Partners, a group dedicated to operating the rink on behalf of NY’ers, giving back to local community groups, and maintaining the highest standard of ice quality and safety, Wollman is perfect for gatherings and celebrations of all kinds.
What an ideal moment for us, as this is the year for outdoor activities and gatherings. In addition to tasty and healthy menus at the café, Wollman is the perfect destination for:
- Team building events and Holiday gatherings
- Weddings & Bar/Bat Mitzvahs
- Non-Profit fundraising and School parties
- And…..Corporate events of all kinds!
Exclusive booking of the rink happens on Mondays and Tuesdays – all other dates are open for groups from 2 to 250, with a range of spaces.
Please contact our GP team at celebratefood@greatperformances.com or via the form below for more information and to book a date now.
The rink, big sky, city view….the magic! We cannot wait to share it with you.
And I will be that ‘kid’ on the ice, dreaming, skating, and forever in love with New York.
Interested in an event at Wollman Rink?
Complete the form below and one of our expert event planners will follow up!
BRONX RIVER ALLIANCE; CELEBRATING 20 YEARS
By Great Performances
The Bronx River, the only freshwater river in New York City, is rich in history. Originally starting in Westchester County and called Aquehung (River of High Bluffs), it was a source of life for the Mohegans who lived along the river. As Europeans settled in the area, the ecology and landscape changed. Industrialization led to mills and factories being built along the river and waste being dumped into the river. By the end of the 19th century, it was referred to as an open sewer.
In the 1970s, the Bronx River Restoration was launched to turn around the river. Numerous organizations worked with communities to launch activities on the river, working to clean, beautify, and improve the area. In 2001, the Bronx River Alliance was incorporated to coordinate efforts to protect, improve, and restore the Bronx River corridor.
By engaging the communities along the river, The Bronx River Alliance and numerous volunteers have created green spaces and witnessed the return of wildlife including alewife herring, beavers, and many other species. They are bringing vibrancy and life back to the river and creating a welcome space for people to gather and enjoy nature in The Bronx. Last year, Katchkie Farmer Jon grew 150 rhubarb plants for the perennial forest in the South Bronx, a project managed by the Alliance.
There are opportunities for all interests, from recreational activities like walking, running, or exercising along the Greenway and paddling down the river to educational activities in this “Living Laboratory” through school programs and independent activities available on the Bronx River Alliance website.
The Bronx River has become a vibrant part of the communities around it, and the transformation over the past 20 years has been incredible. The rivers’ path, and its rejuvenation, is also the story of privilege and access. North of the city, the river’s restoration brings acres of clean water and land conservation to local communities. As the river winds into the Bronx, where it is the only connection to water and greenery, the need for environmental activism becomes even more critical. The amazing work of local advocates and supporters are making a difference. They welcome your support and a visit!
This year, The Bronx River Alliance celebrates 20 years at The Golden Ball, a sold-out event on Tuesday, October 5.
However, It’s never too late to support the Alliance. You can Donate online or Get Involved to help continue to transform the river by becoming a member, volunteering, or working for The Bronx River Alliance.
Learn more about the rich history of The Bronx River by watching the video below.
Last year, I joined the Board of Open House New York, an unusual organization that is, ironically, one of NYC’s best kept secrets. Founded in 2003, Open House New York “promotes broad, unparalleled access to the city—to the places, people, projects, systems and ideas that define New York and its future—and fosters civic dialogue about how the city functions and who it serves.”
As a die-hard New Yorker, I’m passionate about Open House New York because I believe that this kind of openness and access is vital to the economic health, equity and cultural vitality of New York—it is exactly what our city needs to get back on its feet. It brings us together, opens doors to new insights, educates, inspires and changes the way we look at our landscape.
In about 10 days, OHNY will be hosting OHNY Weekend, a testament to the collective and resilient OPEN spirit of New York..
What is OHNY Weekend? On October 16-17, New Yorkers (and visitors) can have unparalleled access to the places, people, projects, systems and ideas that define New York as dozens of partners open their doors to participants. This citywide festival of design, culture, and infrastructure will unlock 150 sites across the five boroughs, inviting New Yorkers to explore everything from Midtown skyscrapers to Brownsville libraries to Grand Concourse Art Deco architecture.
SIGN UP!! You can participate IRL or join a virtual tour. See the city from a new perspective – open your eyes, hearts, minds, doors and experience New York in ways you never knew.
There is a great kick-off event for supporters (and I know the food is going to be great!) I invite you to lend your support to OHNY Weekend as a festival sponsor or by purchasing tickets to the Launch Party, taking place on October 14 on the rooftop of the Stavros Niarchos Foundation Library in Midtown.
Let’s share the secrets of OHNY and New York with the rest of the world!
SEPTEMBER FOOD FESTIVAL: CORN
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
EMBRACE TIP:
Corn is a starchy vegetable, meaning it’s higher in carbohydrates than other vegetables. Pair corn dishes with non-starchy vegetables and protein for a balanced meal.
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.
We love corn any way you can get it – steamed, boiled, or grilled straight off the cob or kernels tossed into a salad, gratin, or anything else that will benefit from the golden pops of sweetness.
Chef Georgette Farkas shares one of her favorite ways to prepare corn
SUMMER CORN SUCCOTASH
Ingredients
- 2 oz lemon juice
- 1 tbs sherry vinegar
- 2 tbs white miso
- 3 tbs finely chopped fresh basil
- 1 tbs finely minced Fresno pepper
- 6 oz olive oil
- 10 oz cooked corn kernels
- 5 oz cooked edamame
- 4 oz cherry tomatoes, quartered
- 3 oz Swiss chard leaves, julienned
- 2 oz feta cheese, crumbled
- 2 tbs sunflower seeds, roasted
Procedure
Prepare the vinaigrette. Combine lemon juice, sherry vinegar, white miso, basil, Fresno pepper. Whisk in olive oil and adjust seasoning to taste.
Prepare the salad. Combine corn kernels, edamame, cherry tomatoes, and Swiss chard. Mix in vinaigrette to taste. Garnish with feta cheese and sunflower seeds.
Chef’s Note:
Leftover grilled corn (this is your hint to prepare more than you need) is perfect for this salad. Refrigerate grilled corn and cut the kernels from the cobs just before tossing into the salad. In the winter, frozen or canned corn can be substituted for the fresh corn and will give you a blast of summer on cold, winter days.
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.
A NEW LENS ON KATCHKIE FARM: A PHOTO JOURNAL BY PATRICIA COOK
Patricia Cook and Liz Neumark first connected years ago through the Women’s Forum, enjoying meetings and dinners together, and they shared a love of cooking during cooking classes in the pastry kitchen of Stone Barns led by Chef Adam Kaye (founder of The Spare Food Co.). Over years of sharing incredible ingredients and delicious recipes, they developed a warm friendship.
Then Covid changed the world and meeting for dinners and spending time with friends was put on hold.
But during pandemic, Pat rediscovered her camera, taking trips to sanctuaries, beaches, gardens and parks. She published her photos in a book, Finding The Light, available on her website at this link.
Then in mid-August, Liz and Pat ran into each other at Dizzy’s opening night for board members and supporters of Jazz at Lincoln Center. Great Performances operates the food and beverage services at Dizzy’s, and Liz attended to greet board members and friends while Pat attended as a guest. It was a happy reunion, and over the course of conversations, Pat asked if she could visit Katchkie Farm, our organic farm in upstate New York, to take some photos. Armed with her new Leica lenses, Pat captured the beauty of the farm and equipment and shared it with us to share with you.
Enjoy!
Sublime Summer Weddings
By Great Performances
Our wedding event planners had an exceptionally busy summer of weddings this year! From backyard brunches to rooftop romances, and everything in between, we haven’t seen a wedding season like this before! Our wedding event planners worked tirelessly to ensure every detail was perfect for our couples. Check out a small handful of the weddings we planned this summer and you’ll see why made it into The Knot Best of Weddings Hall of Fame!
620 Loft & Garden Rooftop Weddings
Seven floors above the hustle and bustle of Rockefeller Center is a tranquil oasis with incredible rooftop views of New York City. Strategically placed lighting and candles make the event sparkle with magic.
Guests were greeted with a welcoming flute of champagne and Mint Basil Lemonade. We highlighted the best of the growing season with a our ever-popular rainbow of vegetables in our Growing Season Vegetable Crudite served in a cup for easy nibbling and mingling. A special highlight was the couple’s favorite dish, Scarpetta’s Spaghetti Pomodoro.
Think 620 Loft & Garden might be the perfect venue for your wedding? See what all it has to offer at the link here.
Event planners: Amanda DiUglio & Emily Schreiber
Caramoor Weddings
Caramoor’s sprawling gardens with its romantic Sunken Garden make it an idyllic place to tie the knot. The Cedar Walk Path leads guests to the clear sided Reception Tent overlooking the Butterfly Garden.
Masked cater waiters greeted guests with refreshing Berry Basil Lemonades and a variety of hors d’oeuvres including Tuna Poke on a sesame tuile and Potato Cornets filled with Potato Cornet with portobello mousse. A guest favorite was the Raw Bar featuring jumbo shrimp, lobster, crab claws, oysters, and clams.
Think Caramoor might be the perfect venue for your wedding? See what all it has to offer at the link here.
Event planners: Amanda DiUglio & Emily Schreiber
Central Park Zoo Weddings
For the animal lovers out there, Central Park Zoo makes for a unique and playful wedding venue. One couple even brought their dog dressed for the occasion in a tutu! An open-sided tent with a clear roof makes for a light and airy covered space, perfect for a seated dinner. As the sun sets chandeliers and mood lighting create the perfect mood for an evening of celebration.
Our team greeted guests with a variety of speciality cocktails, including a Strawberry Frose. The decadent menu included a Caviar Specialty Station, an Asian Station, and a Mediterranean Station. After an evening of celebrating, guests were refueled with some late night classics including sliders, tater tots, grilled cheese with tomato soup shooters, and soft pretzels.
Think Central Park Zoo might be the perfect venue for your wedding? See what all it has to offer at the link here.
Event planners: Amanda DiUglio & Emily Schreiber
Hamptons Weddings
Private homes in the Hamptons provided an idyllic setting for several of our couples getting married. Our expert event planners will visit your home (or location of choice) and make recommendations about what you’ll need to create the wedding of your dreams!
Planning a wedding at your home? Let us help you turn your dreams into reality! Click the link here to contact us.
One of our favorite weddings included long tables bedecked with a red-checked tablecloth, reminiscent of a picnic. Colorful flowers and sparkling twinkle lights added to the whimsical air. A rainbow emerged, making this an especially memorable wedding.
Fun finger food including our Truffled Mushroom Pizzetta, mini Lobster Rolls, and Popcorn Chicken Cones kicked off the evening. Dinner included decadently delicious comfort favorites like Surf and Turf and Buttermilk Fried Chicken and Waffles, and guests barely had room for our Warm Chocolate Chip Cookies & Milkshake Shot, Lemon Meringue Pie Pops, and Flourless Chocolate Cake.
Event planners: Amanda DiUglio & Emily Schreiber
An especially vibrant wedding – from the decor to the dresses to the dishes – was an Indian wedding in Amagansett. Gorgeous cups of flower petals waited for guests to toss them over the couple. Hand-written menus graced each place setting, and there was an opportunity for guests to write a postcard about their favorite travel place. The food reflected the culture, with the bold colors playing beautifully off the white plates.
Event planners: Amanda DiUglio & Emily Schreiber
Wave Hill Weddings
We held a record number of events at Wave Hill – and looking through our albums, it’s easy to see why! This hidden gem in the Riverdale section of The Bronx has it’s own microclimate, and is lush and green throughout summer. Gorgeous landscaping and stunning views are enhanced by water features, a great lawn, and the greenhouse – all popular spots to take photos.
No two weddings are ever the same, as you’ll see from some of our photo highlights below.
For more information about Wave Hill, see what all it has to offer at the link here.
We love a good escort table – it immediately sets the mood for your wedding! Flowers, cacti, and moss all made their way to the escort cards, some even to be brought home by the guests.
Signature cocktails were a great way for the couples to share some of their favorite memories with the guests. Our teams can help you create a cocktail or we’re happy to use a recipe that has significance for you!
Inside or outside, although there are a some favorite spots in which our couples have chosen to exchange their vows. But there are so many other spaces to explore as well!
Dine al fresco either in a tent or with nothing but the sky above your heads or take your celebration indoors, we’ve got solutions for everything. From formal place settings to more casual ones, we can help make the rental decisions that express your theme. Flowers are always a beautiful pop of color and help bring the outside in.
Event planners: Amanda DiUglio & Emily Schreiber
THE SPARE FOOD CO.
At Great Performances, we’re always looking for delicious new products with a great mission to share with our customers and guests. Recently, we started sharing Spare Tonic with our guests and clients.
Spare Tonic is a delicious sparkling fermented beverage made from whey. It’s similar to kombucha, but less acidic, smoother, and less sweet with a lovely balance of fruit and spice flavors. It’s made from four ingredients: whey (that’s upcycled from strained yogurt production), fruit, spice, and honey, all of which make it a powerhouse of probiotics, protein, electrolytes, and B-vitamins.
The Spare Food Co. Impact
Whey is often discarded in the process of making strained yogurt. When not properly disposed of, it can create environmental problems and damage the ecosystem. The Spare Food Co. has turned this “problem” of whey waste around, using whey as an ingredient and creating Spare Tonic. You can read more in “The What, Where and Why of Whey” by Jeremy Kaye on their website [click here to read].
The Spare Food Co., like Great Performances, is committed to local, sustainable sourcing and supporting local businesses. They work with New York State producers to procure the raw ingredients for their Spare Tonics and all production is done in New York.
- About 90% of Spare Tonic is made from upcycled whey, (it varies 83 – 93% per flavor), which comes from White Moustache in Brooklyn, NY who in turn source their milk from Hudson Valley Fresh in the Hudson Valley.
- The honey in Spare Tonic comes from Howland’s Honey in Berkshire, NY.
- Spare Tonic is brewed in Peekskill, NY at River Outpost Brewing, the sister company of Captain Lawrence Brewing in Elmsford, NY.
- Spare Tonic is canned by a mobile canning company, Revolution Canning out of Rochester, NY.
We’re thrilled to partner with The Spare Food Co. and share their delicious drinks with our guests! Check out some tantalizing and refreshing cocktail recipes below!
Spare Tonic Cocktail Recipes for Great Performances
Created by Mixologist Iain Griffiths @iaingriffiths for The Spare Food Co.
