Cooking with Edible Weeds
Chefs Anastassia and Mike Deuel share how cooking with edible weeds transforms overlooked plants like dandelion, plantain, and mullein into delicious, sustainable dishes.
As part of our Chefs’ Choir(SM), Anastassia and Mike Deuel add their voices to our celebration of food and inspiration from the kitchen. In this story, they explore cooking with edible weeds like dandelion, plantain, mullein, wild lettuce, and Asiatic dayflower. These resilient plants are often pulled out as nuisances, yet they have been valued for centuries as both food and medicine. First, the chefs describe how these plants thrive in their own garden. Next, they show how each one carries unique flavors and health benefits. More than that, they share recipes that transform weeds into meals — from a bright salad to crisp fritters, plus a calming tea. As a result, readers learn that sustainability can begin right at home, by cooking with what already grows underfoot. Finally, Anastassia and Mike remind us that edible weeds connect us to tradition, to the land, and to each other.
From Weeds to Wonders: Cooking with Wild Plants from Our Garden
As chefs, we’re trained to seek out the finest ingredients—rare mushrooms, heirloom tomatoes, aged vinegars. But sometimes, the most powerful ingredients grow right under our noses, often overlooked or ripped out and tossed aside. In our little garden patch, among the kale and tomatoes, we let a few “weeds” grow wild on purpose. These aren’t just invasive plants, they’re ancient food and medicine, free and nutrient-rich, just waiting to be rediscovered.
Today, we want to introduce you to five misunderstood plants that thrive in neglected corners of gardens, sidewalks, and backyards: Spiky wild lettuce, Plantain, Mullein, Asiatic dayflower, and Dandelion. We forage these by hand, with our little one strapped to our chest or exploring with us and bring them straight to the kitchen. Here’s how we use them for their health benefits and flavor, and how you can too.
Edible Weeds: The Powerhouse Plants in Our Garden
1. Wild Lettuce (Lactuca serriola)
Don’t let the spines scare you—spiky wild lettuce is a powerful medicinal plant with natural pain-relieving and sedative properties. The leaves of this edible weed are bitter, similar to chicory or dandelion greens, and best eaten young. We harvest them early in the season and use them sparingly.
Benefits: Natural pain relief, calming properties, digestive aid.
2. Plantain (Plantago major or lanceolata)
This low-growing leafy plant (not the banana!) is everywhere. Its broad or narrow leaves are rich in calcium and vitamins A, C, and K. It’s anti-inflammatory and helps with gut health and skin repair. We love cooking with this edible weed – check out our recipe for Plantain and Mullein Greens Fritters!
Benefits: Wound healing, gut health, anti-inflammatory.
3. Mullein (Verbascum thapsus)
Those soft, fuzzy leaves make fantastic herbal tea for respiratory support. We dry mullein in bunches and store it for the cold season. You can also cook the young leaves like collards, though they’re best blanched first.
Benefits: Lung support, anti-inflammatory, soothing to mucous membranes.
4. Asiatic Dayflower (Commelina communis)
These vibrant blue flowers and tender stems are edible and mildly sweet. We toss them into salads or use them to garnish cheese boards. The mucilaginous quality (slightly slimy, like okra) makes them great in cooling broths.
Benefits: Anti-inflammatory, antioxidant-rich, cooling for the body.
5. Dandelion (Taraxacum officinale)
Every part is useful—roots, leaves, flowers. Dandelion is one of the most versatile wild plants, and we use it in everything from salads to vinegars to tea.
Benefits: Liver support, digestive aid, rich in potassium and iron.
From Weeds to Wonders: Recipes from Our Kitchen
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Bonus: Wild Lettuce & Mullein Calming Tea.
Steep 1 tsp dried wild lettuce and 1 tsp dried mullein leaves in hot (not boiling) water for 10 minutes. Add a spoonful of raw honey and sip before bed for calm nerves and restful sleep
A Chef’s Reflection
Working with wild plants makes us feel more connected—not just to our land, but to ancient traditions that honored and respected every growing thing. These so-called “weeds” remind us to slow down, observe, and nourish ourselves with what’s already here. They’re flavorful, healing, and resilient. Just like a good meal shared with family.
So next time you see that patch of “unwanted growth” in your garden, take a closer look. You might just find your next favorite ingredient.
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This plantain fritters recipe from our Chefs’ Choir(SM) shows how humble garden weeds — plantain and mullein — can turn into something crisp, golden, and crave-worthy. Anastassia and Mike Deuel use young, tender leaves to create fritters that taste fresh and light. First, they blanch and chop the greens. Next, they mix them with scallions, garlic, eggs, and chickpea flour. Then, they fry spoonfuls of the batter until each fritter is golden brown and full of flavor. As a result, the dish is hearty, simple, and satisfying. More than just a snack, this recipe for plantain fritters also celebrates sustainability because it reduces waste and makes use of plants that often get ignored. In addition, each bite shows that edible weeds can be both nourishing and delicious. Finally, when served with lemon or yogurt dip, these plantain fritters prove that good food can also be good for the planet.
Plantain & Mullein Green Fritters
by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
Serves 4-6
Ingredients
- 1 cup young plantain leaves (blanched and chopped)
- 1/2 cup young mullein leaves (blanched and chopped)
- 2 scallions, chopped
- 2 cloves garlic, minced
- 2 eggs
- 1/2 cup chickpea flour (or all-purpose flour)
- Salt, pepper, and crushed red chili to taste
- Oil for pan-frying
Procedure
- After blanching and draining the greens, squeeze out excess water and chop finely.
- In a bowl, mix greens, scallions, garlic, eggs, flour, and seasoning.
- Heat oil in a pan over medium heat. Drop spoonfuls of the mixture and flatten slightly.
- Fry 2–3 minutes per side or until golden brown. Serve with lemon wedges or a yogurt dip.
Don’t be fooled by this deceptively simple plantain fritter recipe — they pack in a ton of flavor and nutrients! Feel free to use an egg substitute (1 Tbsp ground flaxseed + 1 Tbsp water for each egg) to make it vegan. Try it alongside our foraged dandelion salad recipe for a fresh-from-the-garden lunch.
More Recipes by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This recipe is part of our Chefs’ Choir(SM), where our chefs share their voices through food. In this dandelion salad recipe, Anastassia and Mike Deuel highlight the beauty of cooking with edible weeds found right in their own garden. Tender dandelion greens are combined with delicate Asiatic dayflowers, toasted walnuts, and goat cheese, then brought together with a tangy honey-mustard vinaigrette. The result is a dish that’s fresh, vibrant, and full of flavor — a salad that transforms simple wild plants into something special. This spring salad recipe with dandelion balances bitterness with sweetness, earthiness with brightness, proving that the most overlooked plants can make the most memorable meals. More than just a salad, it’s also a celebration of sustainability: a way to reduce waste, honor biodiversity, and reconnect with the garden. With this recipe, Anastassia and Mike show how humble weeds can inspire extraordinary dishes.
Dandelion & Dayflower Spring Salad with Honey-Mustard Vinaigrette
by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
Serves 2-4
Ingredients
- 1 cup dandelion greens (young leaves, chopped)
- 1/2 cup Asiatic dayflower petals and tender stems
- 1/2 cup arugula or baby spinach
- 1/4 cup toasted walnuts
- 2 tbsp goat cheese (optional)
- 2 tsp raw honey
- 1 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
- Salt & pepper to taste
Procedure
- Combine the greens, dayflowers, nuts, and goat cheese in a bowl.
- Whisk together honey, mustard, vinegar, olive oil, salt, and pepper.
- Drizzle dressing over salad and toss gently. Serve immediately.
More Recipes by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
Every summer, The Sylvia Center welcomes friends, supporters, and community members to Katchkie Farm in the Hudson Valley for its annual farm event — a joyful evening of connection, good food, and shared purpose. This year was no exception. Under the warm August sun, guests gathered among the vibrant gardens and open fields to celebrate The Sylvia Center’s work inspiring children, teens, and families to eat well through hands-on learning.
Our Shared Roots
Great Performances and The Sylvia Center have a unique and deeply personal bond. In 2006, our founder, Liz Neumark, purchased Katchkie Farm with the vision of creating a space where education, sustainability, and community could flourish. Soon after, she founded The Sylvia Center, planting the seeds — both literal and figurative — for a program that now reaches thousands of young people each year.
Today, Great Performances continues to play a central role in this event, working alongside The Sylvia Center team to plan the evening and create a menu that celebrates the bounty of the season. We draw inspiration directly from the farm, sourcing fresh, local ingredients and transforming them into dishes that reflect the vibrancy of summer in the Hudson Valley.
A Feast from the Farm
This year’s menu was a love letter to summer produce and the region’s farmers. Guests enjoyed butlered hors d’oeuvres like carrot tartare cups, roasted cherry tomato tatin, and house-made kosher pigs in a blanket alongside refreshing hibiscus iced tea and hand-squeezed lemonade.
From the stations, wood-fired pizza bianca was paired with sweet and hot Italian sausages from Lovers Leap Farm, while a Mediterranean-inspired spread featured souvlaki chicken and vegetable skewers, creamy hummus, and tangy tzatziki. Seasonal vegetable dishes — grilled carrots, zucchini, kale and radicchio salad, roasted beets, and a wild rice and cherry tomato salad — celebrated the best of the summer harvest.
For a sweet finale, guests cooled off with gelato from Common Meadows Creamery, the perfect ending to a perfect summer evening.
A Warm, Welcoming Gathering
The farm event has always been more than just a dinner. It’s an opportunity to connect with the land, meet the people behind The Sylvia Center’s programs, and feel the impact of its mission firsthand. Holly Prochilo, a member of the Great Performances team who volunteered for the first time this year, put it best:
“The farm itself is breathtaking, but the photos can’t fully capture the energy that happens when a group of people comes together in such a magical place to do good. Great Performances’ vision of building community to better our world was on full display — and it was quite the show.”
Looking Ahead
As the evening wound down and guests lingered to watch the sun set over the rolling hills, there was a shared sense of gratitude — for the food, for the company, and for the mission that brought everyone together.
We are proud to partner with The Sylvia Center in making this event possible each year, and we are inspired by the work they do to cultivate a healthier future for our communities.
To learn more about The Sylvia Center’s programs and to support their work, visit The Sylvia Center. We hope to see you at Katchkie Farm next summer.
Photo credit: Bogardus Photography
Whether you’re packing a basket for the park, hosting a backyard gathering, or heading to a casual potluck, the best outdoor party foods are low-effort, full of flavor, and easy to share. In this edition of Chefs’ Choir, we’ve gathered our favorite picnic recipes—think vibrant summer salads, a savory eggplant “cake,” a nostalgic Russian beet vinaigret, pasta salads that hold up beautifully, and a classic pound cake perfect for dessert.
These make-ahead dishes are built for breezy summer entertaining and inspired by our chefs’ seasonal creativity and commitment to sustainability. From pickled watermelon rind and coconut milk–laced tomato salad to recipes that reflect heritage and home cooking, these are dishes that bring people together—no matter where you set the table.
Explore the full Chefs’ Choir series here to discover more chef-driven, seasonal recipes made to be shared.
Easy Picnic Recipes for Al Fresco Dining
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This summer edition of Chefs’ Choir comes from two of our very own: Chefs Mike Deuel and Anastassia Batsoula-Deuel, who are not only masters of seasonal cooking but new parents navigating life with their baby sous-chef. With their signature blend of simplicity and flavor, they share a collection of fuss-free, crowd-pleasing summer recipes inspired by fresh produce, beach days, and life with full hands and full hearts.
Summer’s Simpler with Baby: Easy Crowd-Pleasers from the Garden & Beach
As two chefs navigating life with an 8-month-old baby chef, we’ve learned one big truth: if it’s not low effort, it’s not happening. That includes the food we make for summer get-togethers. Luckily, a garden full of fresh herbs, tomatoes, and cucumbers — plus a cooler packed for the beach — is all we need to throw together some seriously satisfying (and low-stress) crowd-pleasers.
We’ve traded twelve-step marinades and complicated sauces for dishes that come together in under 20 minutes, taste like sunshine, and don’t require hovering over a hot stove. Here are a few of our favorites:
1. Garden Tomato Salad with Herby Ricotta
Slice up the ripest tomatoes you can find (or better yet, grow), spoon over whipped ricotta mixed with lemon zest and whatever herbs are thriving (basil, chives, or mint all work). Finish with olive oil, flaky salt, and a grind of pepper. It’s summer in a bowl.
Ingredients
- 4–5 ripe heirloom or beefsteak tomatoes, sliced
- 1 cup ricotta cheese
- Zest of 1 lemon
- 2 tablespoons chopped fresh herbs (basil, chives, mint, or parsley)
- 2 tablespoons extra virgin olive oil
- Flaky salt & freshly cracked black pepper
Procedure
- In a small bowl, mix the ricotta with lemon zest and herbs. Add a pinch of salt and pepper to taste.
- Arrange the sliced tomatoes on a platter.
- Dollop herby ricotta over the tomatoes.
- Drizzle with olive oil and sprinkle with flaky salt and more herbs if you like.
- Serve immediately or chill for up to 30 minutes.
Make it extra: Add a few torn pieces of crusty bread or toasted sourdough for scooping.
2. No-Cook Corn & Chickpea Salad
We shave fresh corn off the cob, toss it with canned chickpeas, chopped red onion, parsley, and a squeeze of lime. A glug of olive oil and a little feta turn it into something hearty enough to anchor any potluck table.
Ingredients
- 2 ears fresh corn, kernels shaved off (or 1½ cups frozen corn, thawed)
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ small red onion, finely diced
- ¼ cup chopped fresh parsley
- Juice of 1 lime (or lemon)
- 2 tablespoons olive oil
- ⅓ cup crumbled feta cheese
- Salt & pepper to taste
Procedure
- In a large bowl, combine corn, chickpeas, red onion, and parsley.
- Add lime juice, olive oil, and a generous pinch of salt and pepper.
- Stir in feta cheese and taste for seasoning.
- Chill for at least 20 minutes before serving for best flavor.
Shortcut: Use pre-cooked frozen grilled corn for extra flavor with no effort.
3. Grilled Peach & Prosciutto Flatbreads
Store-bought flatbreads or naan get a quick char on the grill. Top with sliced grilled peaches, torn prosciutto, arugula, and a drizzle of balsamic glaze. Assemble at the last minute for maximum wow with minimal effort.
Ingredients
- 2–4 flatbreads or naan
- 2 ripe peaches, sliced into wedges
- 4–6 slices prosciutto, torn into bite-size pieces
- 1 cup baby arugula
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Olive oil for brushing
Procedure
- Brush flatbreads and peach slices with a little olive oil.
- Grill the flatbreads over medium-high heat until grill marks appear, about 2 minutes per side.
- Grill the peach wedges for 1–2 minutes until lightly charred.
- Remove from grill and layer the flatbreads with peaches, prosciutto, and arugula.
- Drizzle with balsamic glaze just before serving.
Kid tip: Skip the prosciutto and glaze for baby-friendly peach & bread bites!
4. Cold Watermelon-Cucumber Soup (in the blender!)
Watermelon, cucumber, a little jalapeño, lime juice, and mint — all blitzed together and served cold in little glasses. It’s refreshing, hydrating, and surprisingly addictive.
Ingredients
- 4 cups cubed seedless watermelon
- 1 medium cucumber, peeled and chopped
- 1 small jalapeño (optional, seeds removed)
- Juice of 1 lime
- A handful of fresh mint leaves
- Pinch of salt
Procedure
- Add all ingredients to a blender and blend until completely smooth.
- Chill in the fridge for at least 30 minutes before serving.
- Serve in small bowls or glasses with a mint garnish.
For grown-ups: Add a splash of vodka or tequila for a cocktail-style twist.
Our Summer Routine
When we’re not recipe testing with one hand and balancing a baby on a hip, you’ll find us in our small backyard garden, harvesting beans while our kiddo “supervises” from the playpen. On weekends, Anastassia heads to the beach early before the sun gets too strong — with a chilled pasta salad, a shady tent, and some sand toys in tow.
Our advice to fellow food lovers with full hands? Keep it simple. Lean into what’s fresh, share the load with make-ahead dishes, and remember that people remember how they felt more than what they ate. But hey — it doesn’t hurt when they remember the food too.
More Recipes by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In August, we’re spotlighting jalapeños—bold, bright, and bursting with heat. This month’s recipe blends the punch of fresh chiles with herbs and citrus for a Peruvian-style salsa verde that’s vibrant, tangy, and endlessly versatile. Spoon it over grilled meats, roasted vegetables, or your favorite grain bowl—it’s summer in a jar.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
Jalapeños are one of the most widely used chili peppers in the world, prized for their mild-to-medium heat and bright, grassy flavor. In peak season during late summer, they’re incredibly versatile—great raw, roasted, or pickled. Removing the seeds and membranes reduces their heat, allowing their true flavor to shine through. Whether you’re after a touch of spice or something bolder, jalapeños let you dial it in just right.
What Is Salsa Verde?
Salsa verde translates to “green sauce,” and the ingredients can vary depending on the region. In Latin American cuisine, it’s typically made with tomatillos, chiles, and herbs. In this Peruvian-inspired version, we swap the tomatillos for a creamy base of sour cream and olive oil, blending in fresh cilantro, jalapeños, garlic, and lime juice. The result is a bright, herby, tangy sauce that adds richness and zing to anything it touches.
Recipe: Peruvian Salsa Verde
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Ingredients
3 jalapeños, seeded and stemmed
4 cloves garlic
2 bunches cilantro
1 qt sour cream
1 c olive oil
1 Tbsp fresh lime juice
1 bunch green onions, chopped
salt, to taste
Procedure
Place all ingredients into a blender and blend until smooth. Season to taste. Store under refrigeration for up to four days. Great as a condiment for your favorite sandwich.
Pro Tips from Our Chefs
🌶️ Tame the heat
If you prefer a milder sauce, remove not just the seeds but also the inner white membranes—that’s where most of the heat lives.
🍋 Brighten with lime
Always use fresh lime juice, not bottled. It adds essential acidity and a pop of citrus that balances the richness of the sour cream.
How to Use It: Serving Suggestions
Spread it: Use in place of mayo on sandwiches, wraps, or burgers.
Dip it: Serve as a dip with plantain chips, crudités, or roasted potato wedges.
Drizzle it: Spoon over grilled chicken, fish, or tacos for a fresh, creamy finish.
Swirl it: Stir into rice bowls, grain salads, or scrambled eggs for extra punch.
Toss it: Use it as a dressing for a chilled corn or black bean salad.
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
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More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
When it comes to hosting a film premiere or industry screening, the right venue can elevate your event from routine to remarkable. In New York City—where audiences are discerning and details matter—you need more than just a screen and seats. You need a space with cinematic AV capabilities, thoughtfully designed green rooms, dramatic red carpet potential, and expert support at every stage.
At Great Performances, we’ve produced film premieres and screenings for studios, networks, festivals, and independent creators. From intimate debuts to star-studded red carpets, we understand what it takes to bring cinematic experiences to life. Our deep roots in the arts—and our commitment to supporting women in creative industries—mean we’re fluent in the language of storytelling, stagecraft, and hospitality.
Whether you’re planning a press screening, premiere party, or launch event, explore these standout NYC venues that offer the perfect backdrop for your next film-centered experience.
Top NYC Venues for Film Premieres & Screenings
Located at Columbus Circle with sweeping views of Central Park, JALC offers unmatched production capabilities.
Rose Theater: 1,233-seat proscenium theater with world-class acoustics and built-in AV.
Appel Room: 483-seat venue with panoramic city views and broadcast-ready infrastructure.
On-site green rooms, VIP areas, and space for red carpet arrivals.
Ideal for: Large-scale premieres, festival screenings, and red carpet receptions.
A distinctive venue steeped in history, located just off Central Park on the Upper West Side.
Auditorium with theater-style seating and projection capabilities.
Grand lobby and gallery spaces ideal for red carpet entrances and receptions.
Ideal for: Historical documentaries, museum premieres, and cultural film events.
A newly restored Art Deco icon in Downtown Brooklyn that blends historic grandeur with modern technology.
Capacity: Up to 2,700 standing or 1,500 seated.
Fully equipped with state-of-the-art lighting, sound, and projection.
On-site green rooms, dressing areas, and VIP lounges.
Ideal for: Major film launches, private premieres, and stylized screening events.
A Midtown staple for the media industry, Paley Center is tailored for screening-focused events.
Theater seating with built-in AV for HD and 4K presentations.
Media-friendly infrastructure and central location.
Ideal for: Press screenings, retrospectives, and private viewings.
A refined, cultural venue on the Upper East Side with excellent support for film-related events.
Auditorium with tiered seating and high-resolution projection.
Reception spaces ideal for red carpet arrivals and post-screening events.
Ideal for: Cultural film premieres, international features, and filmmaker panels.
An NYC cultural institution with multiple theater spaces and a strong cinematic legacy.
Historic theaters with AV-ready infrastructure and on-site staff.
Known for its commitment to film, performance, and community.
Ideal for: Independent premieres, curated screenings, and film festivals.
A grand, theatrical venue with a history of high-profile performances and broadcasts.
Capacity: Up to 2,500 guests.
Features include balcony seating, green rooms, production booths, and stage lighting.
Ideal for: Bold, theatrical film events, launch parties, and media spectacles.
A modern, broadcast-ready space operated by New York Public Radio in SoHo.
High-definition AV and live streaming capabilities.
Intimate and flexible space with contemporary design.
Ideal for: Documentary debuts, podcast-based screenings, and press events.
Nestled in the heart of Midtown and designed with media in mind, The Times Center is a favorite for press events and screenings.
- 378-seat theater with built-in 4K projection, lighting, and audio systems.
- Spacious lobby perfect for red carpet step-and-repeat and pre/post-event receptions.
- Ideal for: Press screenings, media premieres, and Q&A panels.
A sleek, modern venue on the Hudson River, The Glasshouse offers flexibility and skyline views.
Built-in LED walls and AV systems throughout.
Multiple spaces ideal for premieres, receptions, and branded activations.
Red carpet setups can be staged both indoors and out.
Ideal for: Experiential premieres, branded film launches, and after-parties.
Ready to Roll?
From curating the perfect venue to styling red carpet entrances, designing immersive food stations, and managing on-site logistics, our team ensures every element of your event is expertly executed.
Contact us to start planning your next film screening, debut, or red carpet event.
Let’s premiere something extraordinary together.
Explore what’s happening this month across the Bronx—from outdoor concerts and art festivals to family paddles and open mics. Scroll by venue to find your favorite neighborhood spots or discover somewhere new.
Barretto Point Park
Floating Pool
Location: Tiffany Street & Viele Avenue
Hours: Daily, 11:00 AM – 7:00 PM (Closed 3:00 – 4:00 PM for cleaning)
Phone: (646) 831-6759
Cool off this summer at the Bronx’s beloved Floating Pool, a barge-turned-pool docked right on the river. Family-friendly and free, it’s one of NYC’s most unique swimming spots.
Bronx River Alliance
Community Paddle at Concrete Plant Park
Date: Saturday, August 2
Time: 11:00 AM – 5:00 PM
Location: Concrete Plant Park boat launch
Cost: Free (first come, first served)
Get out on the water and see your neighborhood from a whole new angle! No registration needed. Waves of paddlers leave hourly. Safety equipment provided. Minors must be accompanied by an adult.
Email paddle@bronxriver.org for questions.
Bronx Music Hall
Nuevas Voces: Martin Vejarano and Chia's Dance
Date: Thursday, August 7
Time: 8:00 PM (Doors 7:30 PM)
Cost: $15.00
Details: A high-energy night of Colombian brass, rhythm, and joy. Martin Vejarano’s quintet blends traditional grooves with improvisation for a danceable and uplifting experience.
Buy Tickets
Bronx Night Market
Final Bronx Night Market at Fordham Plaza
Date: Saturday, August 30
Time: 12:00 PM – 7:00 PM
Location: 1 Fordham Plaza
Cost: Free
Say farewell to a Bronx institution. After eight seasons, the Bronx Night Market wraps up its run. Celebrate food, culture, and community with vendors, live music, and surprises at this finale event.
Click here to learn more
Bronx Beer Hall
Judgement Free Karaoke
Dates: Every Friday in August
Time: 6:00 PM – 11:00 PM
Grab a mic and sing your heart out! Bronx Beer Hall hosts a fun and supportive karaoke night with drinks flowing and good vibes only.
Click here to learn more
Bronx Museum of the Arts
Exhibitions & Events (North Wing Open)
Hours: Wednesday–Sunday, 11:00 AM – 6:00 PM
Admission: Free
The Bronx Museum is undergoing an exciting renovation, expected to be completed in 2026. In the meantime, the North Wing remains open with exhibitions and events for all ages.
Click here to learn more
Crotona Park
SummerStage: Hip-Hop Appreciation Park Jam & BBQ
Date: Thursday, August 1
Time: 6:00 PM – 9:00 PM
Location: 1700 Crotona Ave, Bronx, NY 10457
Cost: Free
A historic celebration of hip-hop’s roots and legends with Doug E. Fresh, Funk Flex, Taana Gardner, and more. It’s a Bronx-style jam you don’t want to miss!
SummerStage: GhanaFest-NY Concert
Date: Friday, August 2
Time: 6:00 PM – 9:00 PM
Location: 1700 Crotona Ave, Bronx, NY 10457
Cost: Free
Celebrate Ghanaian music and culture with KiDi, Skrewfaze, and DJ Chvmeleon in this vibrant, high-energy concert. Presented in association with GhanaFest-NY.
Nature Sketching in Crotona Park
Date: Sunday, August 31
Time: 1:00 PM – 2:00 PM
Location: Crotona Nature Center (Crotona Park East & Charlotte Street)
Phone: (646) 808-7621
Cost: Free
Join Urban Park Rangers for a relaxing, creative afternoon of sketching nature scenes and capturing the beauty of Crotona Park.
Pelham Bay Park
Canoeing: Island Hopping
Date: Saturday, August 16
Time: 10:00 AM – 11:30 AM
Location: Canoe & Kayak Launch (northwest corner of Orchard Beach parking lot)
Cost: Free (Registration opens August 6–9)
Phone: (718) 319-7258
Paddle through the Bronx’s coastal islands and enjoy scenic views, wildlife sightings, and fresh air on this guided adventure.
Willis Playground
CityParks PuppetMobile: Pippi Longstocking
Date: Monday, August 25
Time: 11:00 AM – 12:00 PM
Location: 221 Clinton Ave, Bronx, NY
Cost: Free | All Ages
Celebrate 80 years of Pippi Longstocking with this enchanting marionette show from City Parks Foundation. A magical adventure for kids and families alike.
New York Botanical Garden (NYBG)
Exhibition: Van Gogh’s Flowers
Dates: May 24 – October 26
Hours: 10:00 AM – 6:00 PM
Cost: $35 Adults | $15 Children
Immerse yourself in floral installations inspired by Van Gogh’s iconic work. Experience towering sunflowers, living flower art, and “Starry Nights” with drone shows and evening performances.
Get Tickets
NYBG Farmers Market
Dates: Wednesdays through October 22
Time: 10:00 AM – 3:00 PM
Voted one of NYC’s top farmers markets, this outdoor market offers fresh produce, local goods, and live music. Curated by Market Director Pascale Le Draoulec.
Click here to learn more
Wave Hill
Sunset Wednesdays: LayeRhythm
Date: Wednesday, August 6
Time: 7:00 PM – 8:00 PM
Admission (4–8 PM): $15 Adults | $10 Students/Seniors | $6 Children 6–18 | Free for Members & Children under 6
Experience an improvisational performance of live music and street dance by LayeRhythm on the Great Lawn. Bring a picnic, blanket, and join the rhythm.
Email Wave Hill or call 718-549-3200 for more info.
Click here to learn more
Planning a menu for a dinner party is one thing, but feeding a crowd of thousands? That’s an entirely different kind of challenge. Crafting the right menu for large-scale gatherings isn’t just about food, but about cost, dietary accommodations, logistics, and the overall guest experience.
We’ve gathered some of our top tips for making a menu sure to satisfy, while keeping it practical and within your desired budget.
1. Understand the Event
The occasion can greatly impact what types of food might work best. Is it indoors or outdoors? Winter or summer? Formal or casual? If you want your guests to be able to mingle, perhaps implement various food stations or buffets which get them up and moving. A family-style service can also encourage discussion across the table. Knowing the overall desired atmosphere of the event can help guide these decisions.
2. Consider Dietary Preferences
You’ll never make everyone happy, but you can make sure nobody leaves hungry. It’s essential that you plan ahead for any dietary restrictions which may arise. This can mean including at least one vegan or vegetarian option, some gluten-free alternatives, and clearly outlining any major allergens.
3. Prioritize Seasonality and Sustainability
For events serving hundreds or thousands, it can be a great idea to prioritize ingredients which are in-season or easily sourced. This can improve not only the quality of the food itself, but how much it might affect your budget. Additionally, supporting local vendors is a great way to practice sustainability. We love utilizing ingredients from our very own organic farm in Kinderhook, NY, Katchkie Farm!
4. Don’t Forget the Drinks
It’s easy to focus only on the food, but beverages are an equally important part of the experience. Custom cocktails or wine pairings can elevate even the simplest of menus. Mocktails, coffee stations, and other beverage activations like hot chocolate bars or boozy ice pops are certain to add an extra layer to any event.
5. Focus on Experience
You don’t need hundreds of different dishes to make a meaningful impact. Being thoughtful about your menu is far more important than overwhelming guests with options. Utilize design to help elevate your selected options. This could mean presenting them in a fun and interactive way, like our Blacklight Cake or Build-Your-Own Ramen Bowl stations.
6. Eat With All Your Senses
Taste is not the only sense that matters when it comes to your menu. Creating visually pleasing dishes which look as good as they taste will help take the food from an afterthought to a main moment. Incorporating different flavors or cuisines from around the world can also play a part in exciting your guests’ varying palates.
7. Work With An Experienced Caterer
Partnering with a catering company that has experience in large-scale events can help relieve some of the pressure. Our expert culinary team and event producers are here to help guide you through the process, from the individual ingredients to the careful timing between courses, we have you covered.
Looking for further assistance with creating a food experience guests will never forget? Email us at celebratefood@greatperformances.com to get started on planning your own custom event menu!