DON'T HIRE A CATERER: SPRING HORS D'OEUVRE

By Georgette Farkas

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

The arrival of spring means a seasonal shift in my cooking. Seasonal ingredients popping up at the market lead to trying out new spring ideas. The prospect of just enough warm air and sunshine to entertain outdoors provides added encouragement. I never need an excuse to give a party, but the Kentucky Derby provides an excellent one, even if you’re not a horse racing afficionado. The speed and grace of the thoroughbreds and the festive attire in the stands are enough for me. Mother’s Day is yet another. My own mother, Francine, is a home entertaining wizard, who makes everything as beautiful as it is delicious, which keeps me on my toes when I’m cooking for her.

I first created savory madeleines during a summer rosé festival that called for bar snack to accompany a well chilled glass of wine. My original recipe was seasoned with Parmesan and herbes de Provence. I’ve given this new cheddar – pimento version a Southern accent just right for a Kentucky Derby party. They call for madeleine pans, which I find a worthy investment. I highly recommend the non-stick version. I shared the recipe with a friend who claims they freeze well. Whether you bake ahead, freeze and re-heat or bake fresh just before serving, be sure to serve these madeleines warm, right from the oven.

The first spring peas in the market and the first sprigs of mint coming up in my garden resulted in the Minted Peas, Bacon and Endive Hors d’oeuvre. You could leave out the crispy bacon, but what a shame that would be. If you’re throwing a Kentucky Derby party, these would be delicious alongside some mint julep cocktails. There are so many ways you could serve the green pea mixture, which could be adapted to a spread or a dip or even a tartlet filling. I intend to try it in savory mini cones, which I pass to guests on a sort of artist’s palate that serves as a cone holder. The purple endive version here felt just right for home entertaining. It adds a bold color contrast and just a hint of bitterness to offset the natural sweetness of the peas.

 

RECIPE: SAVORY CHEDDAR-PIMENTO MADELEINES

Makes 75 miniature madeleines

 I first created these savory madeleines during a summer rosé festival as a tasty bar snack to serve with a glass of well chilled wine. My original recipe called for Parmesan and herbes de Provence. I’ve giving this new cheddar – pimento version a Southern accent just right for a Kentucky Derby party. Yes, they do call for madeleine pans, which I find a worthy investment. I highly recommend the non-stick version. Be sure to serve these madeleines warm, right from the oven.

Ingredients

  • 1 cup cake flour
  • 1 cup finely grated cheddar cheese
  • ½ tsp finely ground white pepper
  • 3 oz (6 Tbsp) melted butter + some to grease pans
  • 4 eggs
  • ½ tsp cream of tartar
  • 1 tsp baking powder
  • 2 Tbsp sugar
  • ¼ cup pimento, well drained, minced
  • 1 Tbsp dried thyme
  • ½ tsp salt
  • Dash Tabasco sauce

Procedure

  1. Preheat oven to 375֯.
  2. Measure and sift together: flour, white pepper, tartar, baking powder, thyme and salt.
  3. Melt butter and set aside.
  4. Using an electric mixer with a whisk attachment, beat together eggs and sugar. Add dry ingredients and blend well. Add melted butter, blending until fully incorporated. Add cheddar cheese and chopped pimento, mixing just enough to incorporate evenly.
  5. Place batter in a piping bag. No tip needed.
  6. Butter madeleine pans, or spray with a non-stick baking spray. Pipe the batter into madeleine pans.
  7. Bake at 375֯ for approximately 6-8 minutes or until golden brown. Make sure to remove baked madeleines from pans immediately so they do not stick.

RECIPE: MINTED PEAS AND ENDIVE HORS D'OEUVRE

Serves 4

Seeing the first spring peas in the market and the first sprigs of mint coming up in my garden inspired me to make these simple hors d’oeuvre. Of course you could leave out the crispy bacon, but what a shame that would be. If you’re throwing a Kentucky Derby party, these would be delicious alongside some mint julep cocktails.

Ingredient

  • 6 oz English peas, shelled
  • 3 Tbsp plain yogurt, preferably not low fat
  • ¼ cup fresh mint leaves, coarsely chopped, reserving 12 small leaves as garnish
  • 1 strip bacon, cooked until crisp, finely chopped
  • 1 head red or white endive, base timed and leaves separated
  • Salt and pepper to taste

Procedure

  1. Cook peas in well salted boiling water until tender, but still bright green, approximately 8 minutes. Shock in ice water and drain.
  2. Set aside a few peas to leave whole as garnish. Place remaining peas, yogurt and chopped mint in a mini food processor. Blend to form a smooth paste. Season with salt and pepper to taste. If you don’t have a mini food processor, chop peas with a knife to form a coarse paste and then transfer to a small bowl with yogurt and mint and proceed as above.
  3. Place a spoonful of minted peas in the center of each endive. This is most easily done using two teaspoons to form small quenelles. Garnish each one with crispy bacon, a few whole peas and a fresh mint leaf.

CELEBRATING THE GRAND OPENING OF PLATFORM BY THE JAMES BEARD FOUNDATION

By Great Performances

This month we’re celebrating the long-anticipated opening of Platform by the James Beard Foundation and Good To Go by JBF at the Market 57 food hall at Hudson River Park’s Pier 57. We’re thrilled to have been selected as the service and hospitality partner providing the behind-the-scenes operational and logistical expertise of the James Beard Foundation (JBF) spaces. 

The physical manifestation of JBF’s Good Food for Good® mission—Platform features a state-of-the-art show kitchen, event space, and educational hub for JBF’s outstanding culinary arts programming, while Good To Go is a retail incubator for fast casual concepts featuring rotating menus from established operators who embody JBF’s mission and values. 

Photo credit @paoloverzani

Trusted Partners with a Shared Mission 

Great Performances’ long history of partnership and collaboration with the James Beard Foundation continues at Market 57 at Platform by the James Beard Foundation and Good to Go by JBF. We’re delighted and honored to be selected as the operational and logistical partners to bring the Foundation’s Good Food for Good® mission to life at the show kitchen and the kiosk. 

The Foundation’s mission aligns closely with Great Performances’ deep roots in the arts, New York City civic and community life, and established commitment to furthering equity in all its endeavors and serve as guideposts for the decisions that we make together to drive the success of the new venture. 

“We are thrilled to announce Great Performances as our operational partner for Platform by the James Beard Foundation and Good To Go by JBF,” said Kris Moon, COO and President of the James Beard Foundation. “From the outset of this project, Great Performances has shown true leadership—supporting us in our vision to ensure that business operations for our Pier 57 spaces were closely aligned to our mission and values. We are grateful to be working together, and look forward to championing a standard of sustainability, equity, and a future where all can thrive at Platform and Good to Go.”

Operational Excellence, Gracious Hospitality 

We leveraged our expertise running kitchens, restaurants, cafes, food trucks, and kiosks, providing best practices for kitchen and back of house layouts, establishing service guidelines, and recruiting, vetting, hiring and managing the staff that will ensure that day-to-day operations are executed with excellence. While the James Beard Foundation will provide the programming, including a weekly chef-in-residence program launching in May, our front and back of house teams will work to support resident and visiting talent, while helping to ensure that every guest enjoys the professional, intuitive, and gracious service that are hallmarks of Great Performances’ (and JBF’s!) hospitality. 

Sustainable Sourcing, Thoughtful Consumption 

As the nation’s first caterer to own and operate an organic farm, Great Performances’ constantly sets the bar for sourcing, sustainability, and waste reduction in the catering and hospitality industry. We’re working closely with JBF and the guest chefs to implement our food waste reduction, sustainable sourcing, and sustainable packaging practices at Pier 57. 

Dynamic, Enriching, and Delicious Experiences 

From the first night, when JBF welcomes legendary chefs Jacques Pépin, Michel Nischan, and friends to Pier 57, we’ll kick off an incredible culinary adventure together. Through weekly chef-in residence events, exciting dinners, wine tastings, cooking demos, hands-on culinary classes, interactive exhibits, book signings, industry trainings, and more, guests will enjoy dynamic and enriching experiences at Platform by JBF. 

Next door is Good To Go by JBF, an incubator for fast-casual concepts by established operators who embody JBF’s mission and values. These menus will only be available for a short time, so we encourage everyone to visit – and to visit often. 

For full details about Platform and Good To Go and to reserve your tickets to Platform events. visit the Platform by JBF website at https://www.platformbyjbf.org/. We can’t wait to welcome you to our table!

APRIL FOOD FESTIVAL:
RAMP PESTO

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month, we’re celebrating ramps and preserving this spring treat with a ramp pesto shared by Chef Andrew Smith.

Enjoy this pesto on pasta, as a sandwich spread, on pizza, or even as a marinade for your favorite protein.

Ramp Pesto Recipe

by Andrew Smith, Culinary Director

Yield: 1/2 cup pesto

INGREDIENTS

  • 6-8 ramps
  • ¼ c EVOO
  • 1 Tbsp toasted pine nuts
  • 2 Tbsp grated Parmesan cheese
  • Salt

PROCEDURE

  1. Separate ramp leaves from the bulbs. Slice the bulbs in rings and set aside. Prepare a bowl of ice water. Bring a pot of water to a hard boil and blanch the ramp tops for one minute, then shock in prepared ice water for 1 minute. This helps preserve the color of the ramps. Remove and drain, wringing out any excess water.
  2. In a food processor, place ramp leaves and bulbs, pine nuts, and Parmesan cheese. Blend together, gradually drizzling in olive oil till it becomes a paste. Be careful not to overprocess as you want it to remain a bit chunky. Taste and adjust seasoning as needed.

More Food Festival Recipes

DON'T HIRE A CATERER: EASTER & PASSOVER

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.

RECIPE: POACHED ASPARAGUS, TARRAGON CHOPPED EGG, GRAIN MUSTARD SAUCE

Serves 4 – 6

I can’t imagine a spring menu without asparagus or eggs, both harbingers of the season and also a classic pairing.

Three key steps to asparagus success: peeling, salting, icing. I like jumbo asparagus for their heft. Use a harp peeler to peel 12:45pm – 4:38pmhe outer layer from the bottom half of the stalk, which will make it tender, as opposed to stringy, and enables you to use more of the stalk. Trim off the woody very tough bottoms. Salt the poaching water generously, so that it tastes like sea water. Finally, plunging poached asparagus into ice water as soon as they are cooked, stops the cooking process immediately, preserving the vegetable’s bright green color and firmness. Once cooled, drain on cloth or paper towel. Very lightly coating the asparagus with a drop of olive oil just before serving gives them an appealing sheen.

As for the mayonnaise, I eagerly encourage you to whip up a homemade batch to avoid the sugar and emulsifiers in commercial versions. What a difference. No matter which route you choose, brighten the mayonnaise with freshly squeezed lemon juice, mustard and grain mustard.  My recipe quantities are just a starting point for making the sauce your own. The grain mustard seeds add a flavor and texture pop.

Ingredients

  • 20 pieces jumbo green asparagus, peeled, trimmed, poached (1.25 lbs approx.)
  • 1 tsp olive oil, to coat cooked asparagus
  • 2 eggs hard boiled, peeled, coarsely chopped
  • 2 Tbsp Fresh tarragon, stemmed, coarsely chopped
  • 1 cup mayonnaise, preferably home made
  • ½ tsp lemon zest
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp whole grain Dijon mustard
  • Salt and pepper to taste

Procedure

  1. Toss poached asparagus with a few drops of olive oil to coat lightly. Set aside. If preparing asparagus ahead of time, remove from refrigerator at least one hour before serving. Combine chopped hard boiled egg with lemon zest and tarragon. Season with salt and pepper to taste.
  2. Combine mayonnaise with lemon juice, mustard and grain mustard. Season with salt and pepper to taste. If you prefer a more liquid version, don’t hesitate to whisk in some water and then adjust the seasoning.
  3. On a serving platter, arrange chopped egg around the asparagus. You may choose to pour some of the sauce over the asparagus and serve the remainder on the side. I’m confident your guests will want to add more.

RECIPE: ROTISSERIE GEORGETTE ROASTED SWEET CARROTS

Serves 4 – 6

May be made a day or two ahead and reheated in the braising liquid.

  • Ingredients
  • 1 lb greenmarket carrots
  • 1 cup brown sugar + 1 cup water
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 1 pinch espelette pepper
  • 1 Tbs red wine vinegar
  • 1 Tbs olive oil
  • 1 pinch Fleur de Sel

Procedure

  1. Preheat oven to 325F. 
  2. Trim the greens from the top of the carrots.  Scrub, but do not peel the carrots.  This helps maintain a firm exterior as the carrots roast.
  3. In a small sauce pan, bring the water and brown sugar to a simmer to make a syrup.  Add a pinch each of freshly ground cumin, coriander, and espelette pepper.
  4. Toss the cleaned carrots in the syrup and then arrange them in a single layer on a sheet tray lined with a non-stick baking sheet or parchment paper.
  5. Roast for 35-45 minutes, or until the carrots are very tender and lightly caramelized.
  6. Arrange roasted carrots on a warm serving platter and pour the syrup from the roasting pan over the top.  Drizzle with vinegar, olive oil, and fleur de sel. Serve hot,

RECIPE: RED BEET PEARL COUSCOUS SALAD

Serves 4 – 6

If we eat first with our eyes, then this dish’s festive pink tones will surely delight. The sweet and sour pomegranate molasses vinaigrette brightens the vegetables, while the cucumber’s crunch contrasts nicely with the tender beets and couscous pearls.

Ingredients

  • 1.5 Tbsp pomegranate molasses
  • 4.5 Tbsp sherry vinegar
  • ¾ cup + 1 Tbsp olive oil
  • ¾ to 1lbs red beets
  • 4 to 6 oz yellow beets, poached and peeled
  • 1.5 cups pearl couscous
  • 1 whole English cucumber, seeded, cubed
  • 1 tsp lemon juice
  • Small bunch watercress or other cress variety
  • ¼ cup pistachio, toasted, coarsely chopped OPTIONAL
  • Salt and pepper to taste

 

Procedure

  • To prepare the vinaigrette, combine pomegranate molasses, sherry vinegar and a pinch of salt in a small bowl. Whisk in olive oil to emulsify. Season to taste.
  • Poach beets in salted boiling water until tender, drain and peel.
  • Cook pearl couscous in boiling salted water until al dente, approximately 6 to 7 minutes. Drain well and toss in approximately one tablespoon olive oil to coat the couscous.
  • Turn about a quarter of the poached red beet into pulp using a plane zester or the smallest holes on a grater. You will need approximately half a cup. Toss the red beet pulp into the drained couscous and add approximately ¼ cup of the vinaigrette. Season with salt and pepper to taste.
  • Cut remaining poached beets as desired, whether thinly sliced or cubed. Season with salt and pepper to taste. Toss cubed cucumber in lemon juice.
  • From here, the presentation is a matter of your own creative preference. You may choose to toss everything together and serve in a salad bowl. Alternatively, serve the red beet couscous on a shallow platter and place the vegetables around it. If you choose the latter route, drizzle some dressing over the vegetables and serve remaining dressing on the side. If desired, sprinkle chopped pistachio over the vegetables. It is best not to mix the toasted pistachio into the couscous, as the nuts would loose their crunch. Garnish with watercress sprigs.

Images courtesy James Beard Foundation

TOP TEAM BUILDING EVENTS AND LOCATIONS

By Great Performances

Part of any smart human resources and executive team’s plan should include team building activities. Team building encourages collaboration, improves communication, builds trust, increases motivation, and heightens morale. Activities include anything from holiday parties, team outings, workshops, and, a growing trend, volunteer days.

We’ve rounded up some of our favorite venues and activities for team building that provide a wide variety of events and activities for your teams. Need help finding a venue or planning an event? One of our event planners can help you out (P.S. these are also great for client engagement, welcoming summer associates, or new team member orientation).

Top 12 Team Building Activities

  1. The Situation Room at SPYSCAPE HQ
  2. CityPickle at Wollman Rink
  3. Volunteer Projects with GrowNYC
  4. Exhibit tour at Brooklyn Museum followed by a meal at The Norm
  5. SummerStage Concerts this summer in Central Park
  6. Interactive Experiences at Poster House
  7. A peaceful Retreat at Wave Hill
  8. Amateur Night at Apollo Theater
  9. Bronx Zoo Treetop Adventure
  10. Glamping on Governor’s Island
  11. Rooftop Happy Hour at New York Aquarium
  12. Visit Little Island and then have lunch at Pier 57 featuring the Good to Go kiosk by James Beard Foundation

Our event planners are experts at planning all sorts of events – including team building activities that can fit all group sizes and types. From outdoor sporting events to indoor exhibit tours and everything in between, we can plan an event for your team!

Favorite Venues for Team Building

Wollman Rink 

CityPickle is bringing the country’s fastest growing sport to Wollman Rink in Central Park! The rink will house 14 courts – the largest pickleball offering in the Northeast – with 196 hours of pickleball daily. The perfect outdoor casual sport for your group. Refreshments packages are also available for order, catered directly to your group on the court.

Brooklyn Museum & The Norm

From a modern glass and steel pavilion to the grandeur of the Beaux-Arts Court, the Brooklyn Museum has a space to fit your event.

The Brooklyn Museum offers a variety of Special Events perfect for teambuilding including: Pints & Prints, Outdoor Yoga on the Stoop, and Art History Hour in The Norm.

Your group could always take a guided tour of the latest exhibits and end with a delicious lunch at The Norm.

Can I rent the Pavillion and Lobby at the Brooklyn Museum for a catered event.

SummerStage at Central Park

This summer marks our third year as the food and beverage partner for Capital One City Parks Foundation SummerStage located in Central Park. With an amazing line up of performances, it’s a great place to enjoy the best of NYC summer.

Wave Hill

Conveniently located 30 minutes from Midtown Manhattan, Wave Hill’s renowned gardens and spectacular views of the Hudson River provide the perfect setting for team-building retreats, off-site conferences, meetings, and corporate events. Wave Hill House, our historic Hudson River mansion, fully engages your attendees’ senses by “bringing the outside in.”

Regular programming also includes Cooking Demos, Forest Bathing, Yoga on the Lawn, and Concerts on the Great Lawn.

Poster House

An extraordinary venue for design connoisseurs, culture mavens, and everyone who enjoys having fun, Poster House is a hidden gem nestled between the art galleries of Chelsea and the dynamic NoMad and Flatiron districts. The award-winning space offers meeting areas, workshop space, and a conference room, with posters providing color, fun, and inspiration for your team gatherings.

Poster House offers variety of Guided ToursInteractive Experiences, and – for a more budget-friendly option – First Fridays!

Brooklyn Academy of Music

The Brooklyn Academy of Music (BAM), located in Brooklyn’s Fort Greene neighborhood, is recognized internationally for its innovative programming of dance, music, theater, musical theater, and opera. Founded in 1861, it is America’s oldest continuously operating performing arts center, and it still recognized worldwide for its bold, contemporary productions and its celebration of international musicians, choreographers, and theater companies.

Group Tickets are available for most seasonal productions. For a more intimate experience, BAMcafe hosts BAMcafe Live every month, featuring free music by artists from around the world.

Caramoor

This 90-acre historic estate in Katonah, NY is home to one of the area’s largest music festivals and one of our top wedding venues, a testament to its beauty. With space for everyone to spread out and enjoy field activities, Caramoor also has intriguing spaces, a reception tent, and areas for formal and informal dining.

In addition to their famous Concerts on the Lawn, Caramoor also offers Afternoon Tea sessions throughout the Spring & Summer.

Apollo Theater

Established in 1934, the legendary Harlem theater has housed some of music’s most talented performers in the world.

Designated a national landmark, the Apollo has launched the careers of icons such as Billie Holiday, Ella Fitzgerald, Stevie Wonder, Michael Jackson, James Brown, and Lauryn Hill and continues to maintain its position as the nation’s most popular arena for emerging and established African-American and Latino performers.

Their famous Amateur Nights provide a great outting. They also offer Educational Programming and Workshops for adults.

Central Park Zoo

This tranquil oasis has become one of our favorite spaces. Whether sipping cocktails as our sea lions glide gracefully through the water or strolling through the lush gardens taking in the elegant architecture, your guests will experience an exotic environment set against a classic New York City backdrop.

Governors Island

Easily accessible to NYC via ferry, Governors Island is the perfect spot for an outdoor or indoor team building event. With plenty of outdoor space that can accommodate large event with tents, stages, and more; and indoor space that’s perfect for retreats, workshops, and meetings, there’s a solution for everyone. Governors Island also is home to QC NY Spa, a destination day spa, and Collective Retreats for a luxury glamping experience.

Governors Island Catered events venue

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DON'T HIRE A CATERER: OSCARS 2023

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

“Do you really need all those ingredients in your sauce ?“ I asked Theodore. Yes, he did, to make his chili chicken wings bold and bright – and spicy. Chef Theodore Coleman was spending the day with us in the Great Performances kitchen to review his recipes for a “Beard Box” menu. The dinner kits were created by up and coming chefs in the James Beard Foundation’s Fellowship program. This particular edition was for an awards viewing party. If you follow the culinary world, you’ll know that we have our very own “foodie Oscars” hosted annually by the James Beard Foundation.

Working with Theodore and the James Beard Fellows was a pandemic silver lining experience that has left an indelible impact. The program transformed the historic Bead House into a hub of development for talented emerging chefs with the goal of fostering a more equitable and sustainable culinary industry.

We collaborated with the 15 young culinary talents as they pursued professional development courses in small business management, media and social media, wine knowledge, and leadership skills. Our Great Performances team then guided them through menu development and recipe testing. Now, those recipes originally created for meal kits shipped across the country during the pandemic shut down will come to life once again at the new James Beard “Good To Go” kiosk opening this coming April at Pier 57. We’ve chosen one of our favorites for you to savor as you watch the Oscars.

As the fellows were asked to create dishes reflecting their own cultures, we tasted flavors from Jamaica to Puerto Rico , The Dominican Republic, Mexico, West Africa, Vietnam, Malaysia and beyond. Theodore’s Chili Chicken Wings pack some serious heat, nicely balanced by the cooling notes of his Cilantro-Mint Chutney. So, by all means, taste, test and make it your own, just as Theodore would.

We highly recommend following Theodore and keeping your eyes open for his pop-up dinners.

@cheftheodorevictor

@L8RSVN

RECIPE: CHILI CHICKEN WINGS

By Theodore Coleman

Serves 4

May be made a day or two ahead and reheated in the braising liquid.

Ingredients

  • 6 pieces chicken wings, separated into 3 parts
  • 3 Tbsp vegetable oil
Marinade
  • 2 ½ tsp ginger, grated                  
  • 2 ½ tsp garlic, crushed
  • 2 whole serrano peppers, seeded and chopped
  • 1 tsp salt
  • 1 tsp white pepper
  •  1 tsp soy sauce
  • 1 tsp sushi vinegar
  • 3 Tbsp Szechuan sauce
  • 1 Tbsp red chili or chili crunch sauce
Cilantro Mint Chutney
  • ½ cup plain yogurt
  • 3 Tbsp lemon juice
  • 1 small bunch cilantro
  • 1 cup mint leaves
  • 2 tsp ginger, grated
  • ½ tsp garlic, minced
  • ½ tsp kosher salt
  • ½ tsp palm sugar
  • 1 whole jalapeño, seeded and diced

Procedure

  1. Combine one teaspoon each garlic and ginger to form a paste. Combine remaining marinade ingredients in blender and set aside.
  2. In a large skillet over medium high heat add just enough vegetable oil to coat the bottom of the pan. Add ginger/garlic paste and cook stirring for a minute or two, but do not brown. Add wings in a single layer and sear on both sides. Cook in batches, as needed, depending on the size of your skillet. Add marinade, bring to a boil, lower heat to a gentle simmer. Braise wings in marinade for approximately 15 minutes. Serve hot with cold cilantro-mint chutney on the side.
  3. Combine chutney ingredients in a blender until smooth. Add jalapeno last, and just a little bit at a time so as to adjust seasoning to your taste.

Images courtesy James Beard Foundation

COVID REFLECTIONS

By Pamela Puchalski, Executive Director, OHNY

Three years ago, I experienced one of the most unsettling moments of my adult life. I’m walking down the street with my then 9-month-old daughter in a stroller. And I’m afraid. Afraid of my neighbors, especially the runners, sharing the sidewalk with me and my baby. Those were the early days, when masks were not required and even if they were, who runs with a mask on? We were trapped in our apartment and that simple beautiful thing of taking a baby for a walk left me fraught with anxiety. So we left our idyllic Carroll Gardens neighborhood for a beachfront golf resort in South Carolina. Not at all my vibe but I was desperate to keep space free from others—a protection Brooklyn could not provide.

I spent months shuttling back and forth between the Carolinas and Brooklyn. I even bought a car, something I believed I would never do. In this way, the pandemic was dramatically reshaping my identity. Runners don’t wear masks, and urbanists don’t own cars. Who was I becoming?

It was during this time that I began contemplating leaving New York. I was working from home like everyone else, and with a baby and caregiver in the adjacent room. Although my neighborhood had never felt more important, I felt deeply disconnected from my city, a place I had dreamed of belonging to since I, myself, had been a little girl. Six months into the pandemic, I got news of an opening at Open House New York, a mission-driven organization I had been attached to since its founding in 2001, shortly after I had finally become a New Yorker. OHNY unlocks the city, offering New Yorkers and visitors behind-the-scenes access to places across the five boroughs that are both little-known and globally recognized. I knew immediately that the job was a calling: a gateway to reconnect to my city in a profound way, something I desperately needed and longed to give to my daughter. I decided with startling clarity and ease that if I didn’t get the job, I would leave.

The pandemic turns three this month and I’m celebrating my two-year anniversary at OHNY. Over the past two months, we have been inundated with requests to partner with organizations of all stripes—places and institutions that recognize the profound importance of bringing our fellow New Yorkers back out into the city again—its streets, public spaces, cultural and community anchors like libraries and museums that have never felt more vital to the diversity of experiences that comes from living in the greatest city in the world. These requests remind me of what New York was like in the aftermath of 9/11, when the city defiantly rejected the knee-jerk reaction to close its doors. But it’s also a dramatically different time. A time coinciding with massive protests and reckoning around persistent and stark inequalities, infused with an energy and righteousness that I cannot quite describe. Residents from every corner of the city are only beginning to share their stories about what it means to belong and thrive here. And they are stories I am desperate to hear.

SILVER LININGS

By Saundra Thomas

Watch Saundra Thomas read her poem in the video above.

Silver Linings

 

I quote that I wrote:

 

2020 made us stronger.

 

I’ll tell you why from the glint in my mind’s eye, and won’t hold back the good news any longer.

 

(Again I quote)

We survivors wrestled and tussled and protected the vote

 

Yet beyond the obvious, I suggest the onslaught of the past year’s awakening, earth shattering 

 

Reckoning

 

Insurrection

New direction 

Dare I say self-reflection and 

resurrection 

 

Lies an opportunity for refining 

 

Let’s bring forth 

my defining of the year of the silver lining

 

No other way to put it 

the pandemic led to words unsaid truths untold

 

which unfold 

like a book opening to a new chapter in our country’s troubled yet hopeful history of struggle,

But before you muzzle

hear me out

 

While I shout:

 

this has been year of the silver lining

 

Not only have I heard that expression used more in the past twelve months than anytime in my lifetime

 

But I find 

 

it curious and I’m serious 

when I say through all the muck and mire I witness people getting in touch with their 

 

Higher

Purpose?

 

The year of the silver lining

 

presented an unprecedented opportunity for some people to dive into life- long dreams

Finding-their place in the sun,

or in the kitchen

a new way of living-given

 

a new perspective on the reality of life and it’s ticking clock. 

So they took stock.

 

The year of the silver lining

had us come face to face with the undisputed reality of death as part of our collective journey giving us the strength and courage to step outside of fear

 

at least that’s what I hear

when folks share 

 

that they are looking toward the future in a new way

 

Taking risks, making moves,

putting fire under themselves

to propel 

past 2020 hell

 

Into what may have seemed like indulgence or a fantasy in 2019. 

 

Or something in between.

 

You know what I mean?

 

Some of this is what has brought us here. Here as the pendulum swings back and forth between our emergence out of the darkest of hours and a resurgence of another variant aimed to strip us of our new found power.

 

This is has been the ultimate test of faith in my 59 years 

 

straddling the line between possibility, hope and a trail of tears

 

The silver linings taught me 

 

How to walk past the dropping of bodies while simultaneously expressing gratitude for the abundance of blessings and gifts in my life

 

The silver linings

 

A year ripe for reinvention and reflection. 

 

Time to contemplate possibility. 

 

Front line workers maybe getting their due. That’s still up to me and you.

In between our own self indulgence of making our own dreams come true

 

as a people we’ll shine when all boats are lifted and when we get into good trouble and put to good use a troubled year gifted with silver linings. What does all this mean?

I’ll leave it up to you for defining. 

 

Saundra

COVID REFLECTIONS

By Lauren Tregor

Three years seems impossible, it feels like yesterday.

I remember when we all went home that the whole “world shutting down” seemed so surreal. How could this be happening in our lifetime (we are so progressive)?

So many unknowns in both my personal and professional worlds. Zoomed birthdays, loss of human connections, staying isolated mainly out of my own fears. Not knowing how long we would be apart (family and friends) was definitely stressful for me.  So many emotions: anxiety, loneliness…and did I have enough PPE, toilet paper, and cleaning products.  I stocked my pantry like I might never see the light of day.

I did enjoy some cooking and experimenting with new ingredients but mostly I did it to keep busy.  I had to remember to breathe and take time to take care of myself (still a struggle).  As we started coming out the worst of it, I have realized that my friends circle while smaller in scope is stronger, and we definitely watch out for each other.  I still Zoom with my sisters twice a month, a routine we started early on since being together was not always easy.

I am still so mindful of public transportation and think about every step along the way (should I go to the supermarket versus getting a delivery? Can I hug this person?). So, my pantry is still full and I have more than enough paper towels, toilet paper, masks for another 12 months!

COVID REFLECTIONS

By Ali Rea Baum

When we closed in March 13, we just celebrated the opening of the amazing Studio 54 show at the Brooklyn Museum. While we changed the format of the event a bit to fit the arising concern of COVID, it still felt like this would be only a slight hitch in our events, and not a shut down. I felt as if we would be planning galas and weddings in no time.

Fast forward three years, and my life has vastly changed. In August 2020, I got married (instead of 200 guests we only ended up having 35); we welcomed our little girl in May of 2021; moved to Maryland in August of 2021 for my husband’s job and in January 2023, we moved back to New York, happily. The shutdown made me realize many things about myself and my relationships. A few to note, one that my husband was the right man to marry (24/7 together definitely made it seem feasible); two, being a mom is wonderful and exhausting; and three, slowing down to appreciate how lucky I am in this fast-paced world, isn’t a bad thing at all.