This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.
You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!
Heirloom Tomato and Watermelon Salad
Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt
Ingredients:
For the Salad
- 2 cups watermelon, cubed
- 2 cups heirloom tomatoes, sliced or cubed
- 1/2 cup gooseberries, halved
- Pickled watermelon rinds (recipe below)
- Tajín seasoning, for finishing
For the Pickled Watermelon Rinds
- 1 cup watermelon rinds, peeled and cut into small pieces
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon peppercorns (optional)
For the Coconut Basil Vinaigrette
- 1/4 cup coconut milk
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon honey or agave nectar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Pickled Watermelon Rinds. In a saucepan, combine the white vinegar, water, sugar, and salt. If using, add mustard seeds and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Add the watermelon rinds to the boiling mixture and cook for 2-3 minutes. Remove from heat and let the rinds cool in the pickling liquid. Once cooled, transfer to a jar and refrigerate for at least an hour (preferably overnight).
- Make the Coconut Basil Vinaigrette. In a small bowl, whisk together the coconut milk, chopped basil, lime juice, honey or agave nectar, and olive oil. Season with salt and pepper to taste.
- Assemble the Salad. In a large bowl or on a serving platter, combine the cubed watermelon, heirloom tomatoes, and halved gooseberries. Add the pickled watermelon rinds. Drizzle the coconut basil vinaigrette over the salad and gently toss to combine.
- Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.
This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
3 tbsp soy sauce
2 tbsp honey
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper to taste
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
Wooden or metal skewers
Procedure
Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.
Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.
Preheat the Grill. Preheat your grill to medium-high heat.
Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.
We had an especially colorful and delicious pride this year! Although we celebrate diversity throughout the year, we pull out the stops during the months honoring the various groups.
We kicked off Pride with special request from our team at Trinity, which became the décor across our venues during Pride. Our celebrations included several events across New York including First Saturday at Brooklyn Museum, events at Asia Society, and at Rockefeller University.
Decorating for Pride
by Alexander Belmont, Venue Merchandising Manager
From free gender affirming haircuts for local high school students, to hosting a queer prom each year, Kenya came to me with the desire for Trinity Cafe’s seasonal decor to reflect the dedication Trinity Church Wall Street has towards the LGBTQIA+ community. While putting up the window decor, a repurpose of photo booth props and a large vintage hued rainbow garland, the installation enticed pedestrians to walk up to the window and peek through to discover what was inside a building they had glazed over times before. The rainbow of colors summer succulents come in presented a neat opportunity to create small floral designs representing each individual pride flag to fully encompass inclusivity. As a member of the LGBTQIA+ community, I am proud to be able to work with an organization that is just as excited for pride as I am.
Rockefeller University Pride Celebration
Location: Rockefeller University, New York, NY
Guest Count: 250
Date: June 28, 2024
Event Planner: Jessi Owens, Catering Director, The Rockefeller University
Each year, The Rockefeller University hosts a Pride Celebration for it’s students, faculty and staff. It’s a fun, interactive gathering for all and included a photobooth, a swag station where folks could decorate a hat with Pride-themed and self-identifying pins, a rainbow-themed dessert table, and a drag show hosted by New York’s own Jaclynn Hyde!
Following the fabulous performance, dessert stations of grilled-to-order s’mores and Dippin’ Dots Ice Cream remained open as guests danced the night away to the beats of Rockefeller University’s own DJ Marlin.
Special thanks to Broadway Party Rentals who custom made the buffet screens that were thoughtfully designed to reflect the Pride flag.
It was a fun, festive, and colorful event!
Pride Celebration Menu
America BBQ Station
Beef Brisket classic bbq
Carolina Chicken mustard bbq
Beer Bratwurst spicy mustard
Grilled Tempeh blueberry bbq
Sweet Potato & Scallion Salad
Classic Cole Slaw
Mac & Cheese Bites
Latin Seafood Station
Classic Seafood Paella Spanish yellow rice, seasonal shellfish and mollusks
Salmon Ceviche
Vegetable Tamales
Chili Bean Salad
Tostones
Brazilian Steakhouse
Peri Peri Grilled Chicken
Bacon Wrapped Pork Loin
Grilled Top Sirloin chimichurri
Vegan Chimichurri Sausage
Brazilian Style Chopped Salad romaine, green olives, tomatoes, red peppers, fresh herbs, lime vinaigrette
Brazilian Cheese Bread
Desserts
Rockin’ Dots birthday cake, cotton candy, banana split, rainbow ice
S’Mores classic, cookies n cream, reeses, mint
Rainbow Dessert Table
Fruity Pebble Rice Crispy Treats
Rainbow Popcorn
Madeleines
Chocolate Covered Pretzels
Funfetti Cake Pops
Funnel Cakes
Leo Bar Happy Hour Celebrating Pride Month
Venue: Leo Cafe at Asia Society
Guest Count: 250
Date: June 20, 2024
Event Planner: Karla Jovel, Event Director
Asia Society and The Human Rights Campaign celebrated LGBTQIA+ Pride Month with a special Leo Bar Happy Hour event on June 20. A fabulous evening of networking featured a special performance by actor, singer, and producer Lora Nicolas Olaes.
Following the program, guests enjoyed music by DJ Kai Song along with cocktails and snacks, and were invited to check out Asia Society’s current exhibition, COAL + ICE.
We created two specialty cocktails for the event:
Out & Proud Cocktail
aperol, tequila, pineapple, elderflower syrup
Out & Proud Zero Proof Mocktail
pineapple, grenadine, club soda, butterfly pea
June is one of our favorite months for many reasons: our produce comes in from the farm and we distribute our first CSA shares, love is in the air as we celebrate couples getting married, and many of our partners hold their annual galas.
From idyllic garden settings and iconic stages, they run the gamut from hands-on creative workshops to legendary performances. Below we share some of the incredible galas our cultural partners hosted in June.
Wave Hill Spring Gala
Location: Wave Hill Public Garden, The Bronx, NY
Number of Guests: 150
Date: May 30, 2024
Event Planner: Linda Abbey
Wave Hill held its annual Spring Gala on May 30, honoring Tom de Witte, the Netherlands-based international landscape designer and kicking-off the creation of their new meadow.
Guests began their evening with cocktails and pass hors d’oeuvres on the lawn accompanied by a live jazz trio before heading to Wave Hill House for dinner and the presentation followed by a live auction. A special touch was the centerpieces of Wave Hill Mini Meadows that served as a preview of the meadow to come. Plants were selected by Wave Hill’s Director of Horticulture, Cathy Deutsch and hand crafted by Cathy, the gardeners, and the John Nally interns.
Veteran planner and one of the first people to work at Great Performances, Linda Abbey and her team created a beautiful experience for the guests with a variety of our most popular hors d’oeuvres for the cocktail reception on the lawn, perfectly paired with delicious libations from Tobalá, a local Mexican restaurant who provided El Mero Mero cocktail (mezcal, cucumber, tepache, serrano) and a zero proof mocktail, the Margarita de Jamaica (seedlip, hibiscus, lime).
To support Wave Hill and learn more about the gala, click the link here:
Butlered Hors d’Oeuvres
Spicy Thai Chicken red endive
Boneless Lambchop
Carrot Tartare Cup
Peruvian Potato Cup comte fondue
Tuna in a Birds Nest
Pepper Crusted Beef Filet
Seated Dinner
First Course
Spring Vegetable Mosaic
Entree
Seared Atlantic Cod asparagus, spring peas, carrots, marble potatoes, lemon pistou
Dessert
Lemon Violet Semifreddo blueberry compote, violet foam, raspberry sauce, hibiscus meringue, lemon-blackberry semifreddo
Gluten Free Blackout Cake Redux chocolate cremeux, malted milk chocolate custard, gluten free devil’s food cake, blackout chocolate glaze, sugar beet gel
Location: Apollo Theater, New York, NY
Number of Guests: 500
Date: June 11, 2024
Event Planner: Amanda DiUglio
The Apollo Theater celebrated “90 years of years of black culture, creative and community” at its spring benefit on June 10. Hosted by comedian and actress Kym Whitley, the organization raised over $3 million during its celebration which honored music legend Kenneth “Babyface” Edmond and USHER. Fat Joe and Kwanza Jones presented Babyface with The Apollo’s inaugural Legacy Award after being inducted into The Apollo’s Walk of Fame the previous day. USHER was presented with the Icon Award, presented by The Apollo President and CEO Michelle Ebanks and Executive Producer Kamilah Forbes.
Notable attendees included Andra Day, Ava Duvernay, Bevy Smith, Doug E. Fresh, Ariana DeBose, Susan Kelechi Watson, Reverend Al Sharpton, Governor Kathy Hochul, Kara Young, Leon, Malik Yoba, Nikole Hannah Jones, Vanessa Bell Calloway, Tonya Lewis Lee, Janai Nelson, Kwanza Jones, Sherrese Clarke- Soares, and more.
Senior Event Director – and longtime planner of events at The Apollo – Amanda Di’Uglio, collaborated with The Apollo team to create a menu that captured the spirit of the event and the bounty of the season. We also partnered with local favorite, Charles Pan Fried Chicken to present stations featuring his most popular dishes; and shared tasting plates from notable local restaurants, Angel of Harlem, FIELDTRIP, and Vinateria.
To support the Apollo Theater and learn more, become a member at the link here: Membership (apollotheater.org)
Butlered Hors d’Oeuvres
Hudson Valley Succotash Tart sunchoke puree, crispy kale
Mushroom Mole Taco radish, lime, onion, cilantro, sesame seeds
Deviled Quial Eggs smoked paprika
Tamari Ginger Tuna Poke crisp sesame tuile
Maryland Crab Cake Chesapeake remoulade
Andouille Sausage Pigs in a Blanket creole mustard
Steakhouse Bite pepper beef filet, potato, gruyere creamed spinach, horseradish
Chef’s Station 1
Charles Pan Fried Chicken
Lightly Smoked Cedar Planked Salmon
Tomato, Mozzarella, & Basil Salad
Grilled Mexican Corn Salad grated cotija cheese, chipotle aioli, cilantro, fresh ground chile
Tuscan Kale Caesar Salad parmesan, hand torn croutons, capers, Caesar dressing
Smoked Gouda Cornbread
Cheddar Cheese Twice Baked Mini Potatoes
Chef’s Station 2
Charles Pan Fried Chicken BBQ Chicken
Braised Short Ribs red wine reduction glaze, gremolata
Grilled Corn & Heirloom Tomato Succotash summer squash, zucchini, lima beans, basil, lemon vinaigrette
Maple Rosemary Roasted Sweet Potato Wedges
Vegetarian Chopped Wedge Salad romaine, blue cheese mousse, sundried tomato, mushroom, chive, afilla cress
Cheddar Biscuits
Green Asparagus Salad morels, peas, pea tendrils, black truffle sherry vinaigrette
Passed Tasting Plates
Angel of Harlem Shrimp & Grits
Fieldtrip Short Rib & Carolina Rice Bowl collard greens, coriander roasted carrots, comeback sauce, parsley, marigolds
Vinateria Beetroot Campanelle Pasta artichoke, mushroom dill pesto sauce
Dessert
Banana Pudding Cups
Chocolate Chip Cookie & Vanilla Milkshake Shot
Key Lime Tartlet
Flourless Chocolate Cake Bites
Blackberry Cheesecake
Powerhouse Arts Community Day
Location: Powerhouse Arts, Gowanus, Brooklyn
Number of Guests: 1,000+
Date: June 15, 2024
Event Planner: Morgan Golumbuk
Powerhouse Arts – the dynamic and exciting “factory for art and ideas” in Gowanus, Brooklyn – is a brilliant purpose-built facility for art and fabrication professionals and educators with dedicated spaces for fabrication, studios, and community and private events.
On June 15 they held their Community Day, a family-friendly, age-inclusive event across three floors in their facility. Attendees were able to participate in hands-on workshops, demonstrations, screenings, and conversations with PHA creators and partners. The afternoon also included performances in the loft and an exhibit of Brooklyn College MFA students’ theses.
Read more about the event here: Powerhouse Arts Community Day
Senior Event Director and resident travel foodie, Morgan Golumbuk, created a fun grab-and-go menu that all could enjoy.
Afternoon Snacks
Black Bean and Corn Salsa with Blue Corn Chips
Peach & Habanero Salsa with Plantain Chips
Pita Chips with Charred Eggplant Dip
Root Vegetable Chips with Caramelized Onion Dip
Carrot Sticks with Hummus
Muffaletta salami, ham, provolone, jardiniere, tomato aioli
Vegetable Muffaletta grilled seasonal vegetables, basil pesto, jardiniere tapenade spread, provolone, mozzarella
Pesto Grilled Chicken Caprese Mozzarella, Tomato, Arugula
Classic Tuna Salad Sandwich
Flourless Mocha Brownie Bites
Chocolate Chip Cookies
Caramoor Gala
Location: Caramoor Center for Music and Arts, Katonah, NY
Number of Guests: 375
Date: June 22, 2024
Event Planner: Amanda DiUglio
Caramoor celebrated their 10-year collaboration with Jazz at Lincoln Center on June 22. During the event, they honored Wynton Marsalis, a world-renowned trumpeter, bandleader, composer, and Managing and Artistic Director of Jazz at Lincoln Center.
Over the course of the evening, guests gathered for cocktails on the lawn before proceeding to the Venetian Theater where they enjoyed a concert by the Jazz at Lincoln Center Orchestra featuring Wynton Marsalis. Dinner in the Gala Tent on Friends Field followed the concert.
Senior Event Director – and frequent visitor to Caramoor in her role as our resident wedding expert – Amanda DiUglio worked closely with the Caramoor team, pulling inspiration from Dizzy’s Club at Jazz at Lincoln Center to create a special menu celebrating the roots of jazz.
Caramoor Gala Menu
Butlered Hors d ‘Oeuvres
Maque Choux Bites
Carrot Mousse Tarts
Pecan Crusted Pimento Cheese Balls
Deviled Quail Eggs
Mini Crawfish Salad Po Boy
Shrimp & Grits
Andouille Sausage Pigs in a Blanket
Cajun Rubbed Lab Chop
Reception Station
Steamed Shrimp
Raw Wellfleet and Blue Point Oysters on the Half Shell
Little Neck Clams on the Half Shell
Remoulade, Classic Mignonette, Cocktail Sauce, Fresh Horseradish, Tabasco Sauce, Lemon Wedges
Dinner
Great Performances Signature Bread Basket
Sea Island Pea Hummus crisp spring vegetables, smoked paprika oil, fresh herbs, low country rice shards
Field Green Salad sugar snap peas, red and green strawberries, watermelon radish, mint, creamy buttermilk dressing
Tasso Spiced Short Rib cast iron mac & cheese, braised green beans
Vegan Jambalaya Stuffed Peppers
Dessert Station
Banana Pudding Cups
Bourbon Pecan Diamonds
Chocolate Pretzel Caramel Tartlet
Golden Pistachio Praline Chocolate Truffle
Turtle Brownie
Miniature Ice Cream Cones
Mini Strawberry Shortcakes
We’re thrilled to share an article from one of our partners, Amy Zaroff, Experience Production and Strategy. With more than 20 years of experience producing unique experiences across the hospitality, media, and entertainment industries, Amy Zaroff does more than create events – she creates lasting relationships.
Amy’s reputation precedes her, and we were thrilled to be chosen to work with her on a wedding at Wave Hill earlier this month.
Read Amy’s article below.
Clients who Become Guests
Time and again, the most rewarding part of my work is producing life’s most memorable experiences for people who start as clients but quickly become lifelong friends. Working with my company is a highly personalized experience intended to tell the story of a couple, a team or an organization.
I have the honor of making my clients feel seen and heard throughout their event and the experience leading up to it.
I recently returned home from New York, where I produced a magical wedding for a family that was referred to me by clients who were also referred to me by other clients who worked with me over 15 years ago.
Yes, you read that right. Word of mouth from one to another to another–the very best compliment to receive in our industry.
As I touched down in Minneapolis and looked through the weekend’s photos, I reflected on how fortunate I am to work with people who trust me and share my values of authenticity and transparency.
Thank you to our community of clients, creative partners, and magic-makers who make our experiences truly shine. You allow me to bring a fresh perspective, thoughtful details, and actionable ways to add personality to every event. Gaining your trust (and friendship) is my proudest accomplishment.
Let’s get the party started together.
All photos courtesy of: Phillip Van Nostrand, Videographer: Curtis Kennedy Films, Venue: Wave Hill Botanical Garden, Invitations and Day Of Accessories: Cheree Berry Paper & Design, Floral: Bourgeon Flowers, Catering: Great Performances, Rentals and Linens: Party Rental LTD, Audio Visual: Pegasus Productions , Entertainment: Elan Artists/Rhythm Collective, Hair and Makeup: FaceTime Beauty
In November 2023, Aubrey Hunt, a member of our event staff, was awarded a Great Performances Fellowship Award. The $5,000 grant is presented following a rigorous selection process overseen by judges who are notable individuals in the creative and artistic fields throughout New York City. Members of our event staff who meet employment criteria and invited to submit an application to the grant, which comprises a description of their project, a budget and outline of what they’d do with the award money, and any additional supporting materials. We received almost 100 applications and awarded 4 grants.
Aubrey’s project was to complete a children’s book he had written inspired by watching a flock of pigeons take flight while he was working at an event at Jazz at Lincoln Center. He used the grant money to complete his story, hire an illustrator, and get his book published.
His book, The Bird Who Was Afraid to Fly, is now available on Amazon in print and digital formats. We sat down with Aubrey to talk to him about the process and what his plans are next.
GP: We’re so thrilled that you’ve been able to publish your book! Can you tell us how the award helped?
AH: The award actually helped me get over my most difficult hump because the book was already written. I was able to hire an illustrator and then publish the book through Amazon Kindle Direct Publishing.
GP: The story is beautiful, as are the illustrations. How did you find an illustrator?
AH: I went through a variety of sources, but ended up using a freelance service. I found five different artists and I paid each of them to do a sample page from my manuscript, and they could choose their scene. It was great to see their interpretations, but Bahagia’s stood out immediately. Her art style kind of reminded of the art that was in the books that I read when I was young.
GP: Tell us about your writing process?
AH: My commute is kind of long, sometimes 2 ½ hours, depending on where the event is, so I use my commute to do most of my writing. I’ll write or think while I’m on public transportation or even during breaks and downtimes during events.
GP: Where do you get your ideas from?
AH: I get my ideas from everywhere, and a lot of them are about lessons that I essentially wish I could have learned when I was younger. But these are all coming from personal life experiences and that’s why it’s something I feel is incredibly relatable. And when I find inspiration, I’ll just jot down notes and come back to it when I’m off work.
GP: What’s your process as you’re developing your ideas?
AH: I would talk with some of the other staff at GP, especially the people who, when I first came up with the idea and discussed it with them, supported it from day one. Those are the pepole I would turn to and ask if they’d mind reading it for me and giving me their general opinion. That’s worked wonders for me.
GP: It sounds like you have a lot of ideas for new books. What’s next?
AH: Oh yes! I actually currently have two [books] already completely written. They do have to be edited, so that’s my next step, and then I’ll be working on trying to publish at least one if not both sometime this year.
Aubrey’s dedication to his craft and his goal of impacting the future generation through his writing is truly inspiring. It’s clear that his journey as an author is just beginning, and there’s much more to come from his creative endeavors.
This past May we were honored to cater the International Women’s Forum’s opening reception to their 50th Anniversary Leadership Conference at the Museum of Modern Art (MoMA). More than 1000 women from 30+ countries gathered to celebrate a legacy spanning 50 years of women leaders joining in community to support, uplift, and inspire each other.
During the conference itself, our CEO and Founder, Liz Neumark, was honored to receive the Women Who Made a Different Award, which salutes IWF members who have demonstrated innovative, tenacious, and transformational leadership, locally and globally.
The conference concluded with the 2024 Dine Around, a series of dinners, all taking place concurrently, at members’ homes throughout New York City. The largest one to date, it was the culmination of years of planning. Spearheaded by Gary Bedigan, Senior Event Director at Great Performances, it was a true demonstration of all of our core values at Great Performances.
We invited our event captains to capture the evening, showcasing their work in bringing Great Performances into each of the 44 private dinners at IWF members’ private homes, and we deployed chefs and captain-level waiters at each location. We invited our teams to share photos of themselves as they prepared for the event and the beautiful and diverse settings.
Our Team at IWF Dine Around
As we closed the evening, we were overwhelmed with the enthusiasm, camaraderie, and celebration of these incredible women as they gathered around the dinner tables to share a meal.
Dine Around 2024 Menu
Butlered Hors d’Oeuvres
- Chickpea Pani Puri, mint, candied cumin seeds
- Potato Cornet, wild mushroom mousse, sorrel
- Tamari Ginger Tuna Poke, crisp sesame tuile
First Course
- Cherries & Pearls Salad, bibb lettuce, goat cheese, radish, mint, tarragon
Entrée
- Branzino & Roasted Spring Vegetables, saffron, lemon, carraway crisp
- Vegan Torta Panzanella, roasted and smoked vegetables, herbed polenta, balsamic glaze, basil oil
Dessert
- Assorted Petit Fours, fresh fruit tartlet, flourless chocolate cake bite, key lime tartlet, lemon curd pavlova, carrot cake bite, vanilla macaron
A crowd favorite, I have fond memories of peeling corn, picking cilantro, and preparing the jalapenos and limes with my fathers and brothers. I strongly recommend using charcoal and wood for a better flavor!
Ingredients
- sweet corn
- garlic
- butter
- 1 cup mayonnaise
- lime
- chihuahua cheese
- cilantro, chopped
- jalapenos, sliced
Procedure
- Blanch sweet corn in salty water, then grill on the low side of the grill for 5 minutes with the lid closed (this helps the corn pick up some of the smokey flavor from the wood). Rub the corn with garlic butter, and place back on the grill until the butter melts, then remove from grill.
- Cut the corn kernels from the cob and add to a bowl.
- In a small bowl, combine mayonnaise, the juice from 1/2 a lime, 2 pinches of salt.
- Add mayonnaise mix, chihuahua cheese, fresh cilantro, and sliced jalepeno to the bowl of corn, reserving some for garnish. Mix well, garnish with reserved cheese, cilantro, and jalapenos, and serve.
This was a favorite special occasion dish while growing up in Florida.
Ingredients
- 8 Tbsp unsalted butter, plus 3 Tbsp melted butter
- 1 medium onion, finely diced
- 2 tsp chopped tarragon leaves
- 2 Tbsp chopped Italian parsley
- 2 oz crumbled, cooked chorizo
- Kosher or sea salt
- freshly ground black pepper
- 1/4 lb crumbled, toasted cornbread
- 4 each hard shell lobster tails
Procedure
- Melt 8 Tbsp butter in a saute pan over medium heat. Add onions, season with salt and pepper, and cook for 5 minutes or until soft but not browned. Stir in tarragon and parsley, cook for an additional minute. Remove from heat and cool.
- With a cleaver or chef’s knife, split lobsters in half lengthwise. Remove and discard sac and intestine. Remove and reserve tomalley and roe, if present, and place in small bowl. Break into small pieces with a fork. Using the back of a knife, crack the center of each claw on one side only. Season lobsters with salt and pepper. Place lobster halves together on a baking sheet, cut side up, to resemble a butterfly.
- Mix the tomalley and roe into onion mixture. Gently fold in the cornbread and chorizo. Divide mixture between the lobster halves. Do not pack the stuffing tightly or it will affect the even baking of the lobster.
- Brush exposed tail with remaining 3 Tbsp melted butter. Bake for 20-24 minutes at 375 degrees. Serve with drawn butter and lemon.
At Great Performances, we believe that Life Happens Around Food®. We make that happen with delicious food, warm hospitality, and culinary creativity. At the heart of our creativity are our chefs. In this series, our chefs raise their voices in our Chefs’ Choir ™, sharing their delicious recipes, helpful tips, and inspiration for creating memorable events. We tap into their culinary genius as we plan your special events for business purposes and collaborate on your special event planning for social and entertainment purposes. Whether you need a corporate lunch, a wedding reception, a milestone celebration, or a nonprofit gala, our chefs bring their inspiration and creativity to ensure you have an exceptionally delicious event.
Our chefs come from myriad backgrounds and experiences, but they all share a passion for food and hospitality. We’ve asked them to lend their voices to share their Father’s Day memories, stories, and recipes.
Chef Solanki Roy
Venue Chef, 550 Madison
My father is a simple kindhearted man. He has seen the India Pakistan partition as a child, and understands the horrors of war like no other, he migrated to India leaving his homeland behind and started everything from scratch, so he instilled some strong values in me like hard work and perseverance. My father is a very evolved soul, he has broken away from old school patriarchy and is a feminist by heart.
A sampling of Chef Solanki’s menu at 550 Madison.
The best culinary tip passed onto me is, cook from your heart and positive emotions, anything cooked with love compassion and good thoughts tastes good.
Anything cooked with anger, aggression or toxic work environment translates to food. So keep kitchen culture healthy, no yelling, no throwing pots and pans or glorifying abuses in kitchen. It’s not good for anyone, the cooks, the customers or the food.
As a culinary professional I have seen most holidays as just another working day. A day in which other people go out and celebrate. That held true for me until Fathers’ Day on June 19th, 2010. That was the day my first son was born. My wife went into labor in the very early hours the morning before when her water broke. She labored over the 30 or so hours culminating in an emergency c-section. After my wife and I welcomed our son into the world. He underwent the usual rituals of stamping his hands and feet and general checkup. Then he was returned to my wife’s arms for so much needed rest. I took this opportunity to get myself a cup of coffee. I took the elevator down to street level and crossed the street to the local coffee shop. As I stood in line waiting for my coffee another patron looked at me a said happy Father’s Day. At first it did not register that they were speaking to me. Then I realized that they had noted the hospital wristband I was wearing. I thanked them a bit awkwardly and turned to leave. As I went out back onto the street, I reflected on the fact that this was now and for the first time a day that meant something more than a busy brunch.
Chef Marvyn Willams II
Venue Manager & Chef, Wollman Rink
As the years have gone by Father’s Day has become a time that I look forward to. It’s a time where we get to light the grill, grab the dominoes, play catch with the family, and grab a cold one. In my family we love to grill, and we use a combo of wood and charcoal. Wether we spend Father’s Day in Belize or here in the states there is a go-to recipe that I always tie this time of year with and it’s become a family favorite: my roasted corn salad. I love to make variations of this recipe depending on what I can find at the local market back home in Belize or here in the states. I have fond memories of peeling corn, picking cilantro, jalapeno and limes with my father and brothers. And the best part is that kids love it too!
Chef Alex Beddoe
Sous Chef, Wollman Rink
Growing up, Father’s Day was pretty much an extension of Mother’s Day since I was raised by my mother. So why not give her an extra day of celebration? She did the best she could being an only parent at covering both sides of parenthood for which I am grateful.
On the culinary side, we had moments when I would help in the kitchen to complete meals for the day or holidays we would spend together. One of my favorites would be Puerto Rican style pasteles. Not something done in the summer, but it was something that stood out to me growing up. The amount of work going into making the dish can be fun for a kid as well as exhausting. From seasoning the pork shoulder to grating the fruits and veggies such as plantains and yuca.
Now an actual recipe was never had. Most of the time it felt like we were winging it, however the end results were always satisfying.
Nowadays, meals do not get made on Mother’s Day as I would like but I still remember the ones we shared while growing up.
You might ask why this wasn’t shared on Mother’s Day. Well, I figured for someone who didn’t have a father to celebrate it with, I’ll give the recognition to the one who filled that role for me.
Chef Joe Bachman
Venue Chef, Rockefeller University
For special occasions, like Father’s Day, our choice was influenced by being from Florida. We enjoyed Baked Chorizo & Cornbread Stuffed Spiny Tailed Lobster! The tip that was passed down was to not overcook the meat.
Chef Alan Hepner
Venue Chef
I owe pretty much all my passion, Love and ambition about food to my Dad. Since I have memory, he has always motivated me to at least try different things, ingredients, cuisines, flavors.
He is someone that know a lot about food and also likes cooking and does so very well!
Many years ago, 23 or so, I was with My Dad at home. Just the two of us because my Mom and my sister had left. It was lunch time and I remember him asking me what I wanted to eat. I replied that I didn’t know so he said “don’t worry, I got it”
Just a few minutes later, we were sitting down in the outdoor patio that the house had and I was enjoying my first ever SPAGHETTI AGLIO E OLIO. It was magical, and as I write these words I promise you I can still enjoy those exact flavors in my mouth remembering that moment.
It’s about those moments that leave a mark on you forever. There are certain flavors that you’ll remember for the rest of your Life and this is definitely one of them.
The dish was so good, so simple, just amazing. Of course I had more than one plate!
Dad, I celebrate this Father’s Day remembering on of the best culinary moments of my existence.
