Garlic scapes—those vibrant green stalks that curl from the tops of garlic bulbs—are one of early summer’s most unique and flavorful offerings. At Katchkie Farm, we harvest them in abundance for just a short window each year. Their bold, fresh flavor makes them perfect for preserving, and this rich, savory marinade is one of our favorite ways to capture that intensity.
This recipe layers two preparations—Garlic Scape Confit and Smoked Garlic Scape Vinegar—into a deeply flavorful base that adds depth to grilled meats, roasted vegetables, and grain bowls. It’s one of the more complex condiments in the Katchkie Pantry, showcasing how preservation methods like confiting and infusion can turn a short-lived ingredient into something that lasts all season long.
Garlic Scape Marinade
Yield: 2½ cups
Ingredients
2 Tbsp brown sugar
4 tsp salt
Procedure
- Place all ingredients in a blender and blend until smooth.
- Store in an airtight container in the refrigerator for up to 1 month.
Suggestions for Use
Use this marinade on grilled chicken, seared tofu, roasted potatoes, or brushed over mushrooms before roasting. It’s also a great way to dress up a simple grain salad. Find more seasonal ideas in our Cooking with Katchkie cookbook!
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Smoked Garlic Scape Vinegar is a bold, tangy infusion that captures the complexity of early summer and the warmth of an open flame. Made by charring garlic scapes over wood smoke, then steeping them in white vinegar, this ingredient adds depth and character to dressings, sauces, and marinades—especially our signature Garlic Scape Marinade.
This vinegar is a unique example of how preservation can elevate even the most fleeting ingredients. It’s part of the Katchkie Pantry, our collection of handcrafted condiments that celebrate the season and preserve it with purpose.
Smoked Garlic Scape Vinegar
Yield: 1 gallon
Ingredients
1 lb garlic scapes
1 gallon distilled white vinegar
Supplies
Wood chips for smoking
Charcoal grill & charcoal
Procedure
- Prepare the charcoal and add wood chips to generate smoke.
- Place garlic scapes on the grill and char until fully cooked and infused with smoky flavor.
- Transfer charred scapes to a large airtight container and cover with vinegar, making sure scapes are fully submerged.
- Seal and store in a cool, dark place for 6 months before using.
Suggestions for Use
Use in vinaigrettes, marinades, or anywhere you want to add smoky acidity. Try it in our Garlic Scape Marinade, or discover more seasonal inspiration in our Cooking with Katchkie cookbook!
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Garlic scapes don’t just bring flavor—they bring presence. This garlic scape confit turns early summer’s most striking ingredient into a velvety, deeply aromatic base that’s perfect for marinades, spreads, dressings, or simply smeared on toast. At Katchkie Farm, we harvest garlic scapes in early summer and use confiting—a slow, low-heat preservation method—to hold on to their flavor well beyond the season.
This confit is also a key ingredient in our Garlic Scape Marinade, part of the Katchkie Pantry—a collection of handcrafted condiments made with care, rooted in tradition, and preserved with purpose.
Garlic Scape Confit
Yield: 2 cups
Ingredients
2 c fresh garlic scapes, roughly chopped
1 c olive oil
2 bay leaves
½ tsp whole black peppercorns
½ tsp thyme leaves
Procedure
- Place the chopped garlic scapes in an ovenproof baking dish.
- Add all remaining ingredients. Cover tightly with foil or a fitted oven-safe lid.
- Bake at 200°F for 2 hours.
- Let cool, then transfer to a lidded jar or other airtight container.
- Store in the refrigerator for up to 2 months.
Suggestions for Use
Blend into marinades or dressings, spoon over roasted vegetables, or mix into softened butter for a garlicky spread. Try it in our Garlic Scape Marinade or explore more ideas in our Cooking with Katchkie cookbook!
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Ramps are among the first wild foods to emerge in spring, and their season is as short as it is celebrated. With a bold, garlicky bite, these wild alliums inspire chefs and foragers alike. While ramps can be cultivated, many are still foraged from the woods—so we always stress the importance of sustainable harvesting to protect these plants for seasons to come.
This fiery Ramp Hot Sauce was developed by Stratos Georgedakis, our in-house hot sauce specialist, whose creations have become some of our most flavorful and sought-after condiments. It’s part of an ongoing collaboration with Liz Neumark, who shares a passion for hot sauce and seasonal preservation. Together, they’ve created a punchy, versatile recipe that captures the spirit of spring in a bottle.
It’s part of the Katchkie Pantry—a collection of handcrafted condiments made with ingredients grown or foraged with care, and preserved with purpose.
GP Ramp Hot Sauce
Yield: 2 quarts
Ingredients
672 g ramps, cleaned and chopped
450 g jalapeño, stem removed and chopped
100 g habanero, stem removed and chopped
34 g salt
650 g distilled white vinegar
Procedure
- Combine all ingredients in a blender and blend at high speed until smooth.
- Store refrigerated in an airtight container.
Suggestions for Use
Add a few drops to eggs, tacos, roasted sweet potatoes, or grilled meats. Try stirring it into aioli or using it as a fiery finish for soups and stews. Find more ways to use it in our Cooking with Katchkie cookbook!
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This bold, smoky sauce is our love letter to the Bronx—a place that’s welcomed us with open arms and inspired this latest twist on a classic from our kitchens. Adapted from one of our GP kitchen classics, Bronx BBQ Sauce brings together rich tomatoes, molasses, and warming spices in a flavor that feels both familiar and full of character.
While the recipe pays tribute to our current home, its roots go back to our earliest summers at Katchkie Farm, when we began preserving tomatoes at the height of ripeness to use in our cooking year-round. That tradition continues here, in a sauce that bridges seasons and stories.
GP Bronx BBQ Sauce is part of the Katchkie Pantry—a collection of handcrafted condiments made with care, rooted in tradition, and preserved with purpose.
GP Bronx BBQ Sauce
Yield: 1.5 Gallons
Ingredients
1150 g sugar
2400 g red wine vinegar
397 g tomato paste
3000 g canned tomatoes
400 g dijon mustard
75 g liquid smoke
18 g ground cumin
25 g smoked paprika
8 g red chili flakes
15 g cayenne
75 g garlic powder
75 g onion powder
250 g molasses
25 g salt
Procedure
- Add all ingredients to a large saucepan or stockpot and stir to combine.
- Bring to a boil over medium heat, then reduce to a slow simmer.
- Cook uncovered for 2.5 hours, stirring occasionally.
- Remove from heat and cover until cool.
- Refrigerate in a sealed jar or container.
Suggestions for Use
GP Bronx BBQ Sauce is delicious on grilled chicken, pulled pork, roasted veggies, or BBQ tofu. It’s also delicious swirled into baked beans or brushed over cauliflower steaks. For more inspiration, check out our Cooking with Katchkie cookbook!
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We’ve grown a lot of tomatoes at Katchkie Farm over the years—and we’re not exaggerating when we say they’re some of the best around. They’ve starred in our eponymous Katchkie Tomato Soup, been transformed into a wood-fired pizza sauce by pizzaiolo Rafi Bildner during a memorable farm pop-up, and—perhaps most enduringly—found their way into this rich, tangy, farm-fresh ketchup.
Katchkie Ketchup has been a beloved staple at our cafés and events for years, and now you can make it at home. It’s part of the Katchkie Pantry—a handcrafted summer collection made with ingredients grown or foraged with care, and preserved with purpose to celebrate the bounty of the farm.
Katchkie Ketchup
Yield: 1 Quart
Ingredients
2 ¼ c tomato paste
¾ c honey
1 ½ c white vinegar
¾ c water
1 Tbsp sugar
2 ¼ tsp salt
¾ tsp onion powder
⅜ tsp garlic powder
Procedure
- In a medium saucepan over medium heat, combine all ingredients and whisk until smooth.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring often.
- Remove from heat and cover until cool.
- Refrigerate in a sealed jar or container.
Suggestions for Use
Katchkie Ketchup is the perfect condiment for your meal (try it with our Veggie Burgers), fries, hot dogs, or chicken tenders; as an ingredient in meatloaf or baked beans; or in a sauce like our cocktail sauce or 1000-Island dressing from our Cooking with Katchkie cookbook!
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We’ve partnered with Pier 36 (Basketball City) to cater some truly unforgettable events—and we’re just getting started. If you’re looking for a bold, flexible, and spacious NYC event venue with serious wow factor, this waterfront event space delivers on every level.
Located at Pier 36 on Manhattan’s Lower East Side, the venue offers over 70,000 square feet of raw, versatile space. Originally known as a state-of-the-art basketball facility, it’s now one of New York City’s most in-demand venues for corporate events, galas, brand activations, fashion shows, concerts, and more.
With seven regulation courts, high ceilings, and stunning East River views, it’s a venue that can transform from a tournament space to a candlelit dinner to a full-scale product launch—all in a single day.
We love working here because it allows for limitless creativity. The space is a true blank canvas: ideal for large-scale events in NYC, yet intimate enough for experiences that feel personal and customized. The venue team is collaborative, the logistics are seamless (yes, there’s on-site parking!), and the backdrop—iconic NYC bridges and waterfront views—is unmatched.
Built for Impact, Rooted in Community
Beyond its flexibility and scale, Pier 36 has a strong foundation in community engagement, hosting NBA events, youth clinics, and nonprofit galas that give back. It’s a venue that doesn’t just host events—it creates lasting impact.
If you’re ready to plan your next event at one of the most exciting event venues in New York City, let’s talk. From elegant seated dinners to high-energy basketball tournaments, Great Performances will help you bring your vision to life at Pier 36 (Basketball City).
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In July, we’re spotlighting bell peppers—vibrant, sweet, and at their summer peak. This month’s recipe combines roasted red peppers with toasted hazelnuts for a velvety romesco sauce that’s equal parts earthy and bright. Whether you spread it, spoon it, or dip into it, it’s a summer essential.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
Bell peppers are at their best in summer—crisp, colorful, and packed with vitamins A and C. Red peppers are the ripest and sweetest, with natural sugars that intensify when roasted. Their versatility makes them perfect for raw salads, cooked sauces, or smoky dips like this month’s romesco.
What Is Romesco?
Romesco is a bold, nutty Spanish sauce that originated in Catalonia. Traditionally made with roasted red peppers, garlic, nuts, olive oil, and vinegar, it’s blended into a rich, smoky purée. While it was originally served with seafood, romesco’s versatility makes it perfect for vegetables, grilled meats, sandwiches, and more. Think of it as your new go-to summer sauce.
Recipe:
by Chef Andrew Smith
Ingredients
3 red bell peppers
¼ cup toasted hazelnuts
2 tsp sherry vinegar
1 clove garlic confit
1 Tbsp extra virgin olive oil
Salt, to taste
Method
Place all ingredients in a food processor and blend until you reach a semi-smooth consistency. Season to taste. Store under refrigeration for up to four days.
Pro Tips from Our Chefs
🔪 Choose the sweetest peppers
Red bell peppers are fully ripened and the sweetest of the bunch. Look for firm, glossy skin and no soft spots. Heavier peppers = juicier flesh.
🔥 Toast hazelnuts like a chef
Toast hazelnuts in a dry pan over medium heat until fragrant and golden—about 5–7 minutes. Rub the warm nuts in a clean kitchen towel to remove bitter skins.
How to Use It: Serving Suggestions
As a dip: Serve with grilled vegetables, warm pita, or crusty bread
With grilled proteins: Spoon over grilled chicken, shrimp, or steak
Spread on sandwiches: Swap for mayo or mustard—especially with turkey or roasted veg
Tossed with pasta: Stir into warm pasta with a splash of pasta water
On eggs: Drizzle over poached or fried eggs with toast for brunch
With roasted potatoes: A dollop adds flavor to crispy roasted or sweet potatoes
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
Keep Cooking with Us
We’re cooking our way through the seasons—one ingredient at a time. Sign up for our newsletter to get each month’s recipe, tips, and art delivered to your inbox.
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Related Articles
More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate each ingredient!
In June, we’re celebrating strawberries!
Strawberry Chutney
Ingredients
- 1 pint strawberries tip removed and cut in half length wise
- 2 tbs shallots finely chopped.
- 1 tsp sugar
- 1Tbs chopped mint. Reserving remaining mint whole
- 1 tbs white wine vinegar
- 1 tsp cooking oil
- 1tbs water
Method
On a grill or cast-iron grill pan char strawberries cut side down then remove to bowl. In a small sauce pot over medium heat shallots and mint in cooking oil till shallots become translucent. And in strawberries, sugar, vinegar, and water. Reduce heat to low and cook mixture until strawberries start break down taking care to stir mixture to prevent burning. Remove from heat and allow to cool.
Brooklyn Artists Ball | Brooklyn Museum | Senior Event Director Ali Rea-Baum
On April 29, 2025, the Brooklyn Museum hosted its fourteenth annual Brooklyn Artists Ball, presented by Dior. The evening honored Darren Walker, president of the Ford Foundation, for his contributions to philanthropy, social justice, and advocacy for artists. The event commenced with a cocktail reception in the museum’s lobby, featuring a performance by the Jamel Gaines Creative Outlet beneath the museum’s iconic KAWS sculptures. Guests then proceeded to the Beaux-Arts Court, transformed by artist Jeffrey Gibson into a vibrant space inspired by his 2020 exhibition, “When Fire Is Applied to a Stone It Cracks.” Brooklyn Museum+8Brooklyn Museum+8Vogue+8
During the program, museum director Anne Pasternak announced a $1 million gift from the Ford Foundation to support the display of African-American artworks previously held in storage. The event raised over $4 million in total for the museum’s exhibitions and educational programming. The evening concluded with a musical performance and an afterparty that continued into the night, featuring a DJ set by Swizz Beatz.
Event Gallery
Event Menu
- Truffle Creme & Duxelle Puffs
- Truffled Creme, Pickled Pioppini, Chervil
- Carrot Mousse Tart
- Crispy Ginger, Celery
- Smoked Tofu Jewel Box
- Purple Ninja Radish, Yuzu Pearls
- Tuna & Wasabi Tobiko
- Tuna, Wasabi Sesame Yuzu Vinaigrette, Wasabi Tobiko, Micro Shiso
- Asparagus Palette
- Fresh Herb Salad, Lemon Pearls, Basil Creme, Crispy Ginger, Flower Gremolata, Green Oil
- Branzino & Roasted Spring Vegetables
- Saffron, Lemon
- Raspberry Mousse
- Basil Oil, Basil Financier, Raspberry Veil
- Elegant 75
- Lemon Juice, St. Germain, Honey Syrup, vodka
- Delicate
- Bourbon, Lillet Blanc, Aperol, Orange Bitters
- Spiced Raspberry Paloma
- Casco Viejo Reposado, Grapefruit Juice, Chambord Raspberry Liquer, Lime Juice, Jalapeno Agave