With dramatic views of the majestic Catskill mountains to the West, flanked by a row of sky high evergreens and framed by a glistening pond, the fields at Katchkie are the perfect spot to grow vegetables, gather children to learn about healthy eating or just watch the sunset at the end of long hot summer day.
We founded Katchkie Farm, located in the town of Kinderhook, NY, in the spring of 2007. Its fields had been overgrown and neglected for years. We built roads and greenhouses, a barn, an outdoor pavilion with a pizza oven, put up fencing and established an organic vibrant farm. We welcomed the Sylvia Center to create a 2-acre learning garden in the center of the farm, where children would come to learn about where their food comes from and how to cook it.
We hosted an annual fundraiser which grew over the years from 80 guests under the stars to 300 guests under a tent. We welcomed visitors to Spring Planting Day and families to a celebratory Fall Harvest Day. But when asked if we would rent our farm to a wedding party, we consistently declined.
But love conquers all, and after the bruising year of 2020, we have decided it’s time to say YES, We Do! We want to welcome celebrations to our farm and fields. We want to open our gates to couples who want to start their lives together at our beloved Katchkie Farm.
We are not a ‘catering hall’, there is limited infrastructure (bring your own bathrooms), and we are a working farm – but it is been a magical place for us to put down roots. Now, we are ready to share the love!
Learn more about Katchkie Farm Wedding and Events Venue.
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
by Emilia Sochovka, Registered Dietician Nutritionist
Looking for a dish that pops? When you add grated beets to tzatziki, it turns hot pink! This protein-rich Greek yogurt dip will surely get a lot of attention on the table. Serve with veggie sticks and slices of whole wheat pita.
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
1 cup low-fat plain Greek yogurt
1/2 lemon, juiced
2 Tbsp chopped fresh dill
1 garlic clove, minced
1/4 English cucumber, grated
3 beets, cooked and grated (wear gloves)
Olive oil
Salt and pepper
In a separate bowl, squeeze the water out of the grated cucumber. You can also grate the cucumber into a strainer, salt it, and let it sit for 20 minutes. Rinse lightly and squeeze dry.
Combine the yogurt, lemon juice, dill and garlic.
Add the prepared cucumber and grated beets into the bowl with the yogurt. Mix to combine well. Season with salt and pepper to taste and serve with a drizzle of olive oil and an extra sprig of dill.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
We’re beckoning Spring this month by highlighting the delightfully mild Spring Garlic in a creamy Spring Garlic Cavatelli recipe.
Chef Mary Ellen Muzio shares her Chickpea Flour Crepe Recipe, the perfect way to make gluten-free crepes for Gluten-Free February!
This month we’re celebrating Dried Chilis with a Salsa recipe brought to you by Culinary Director, Andrew Smith.
Chef Joe Bachman shares his centerpiece recipe for Valentine’s Day: Seared Scallops with Butternut Risotto.
Looking for a special yet easy to prepare meal for Valentine’s Day? Chef Brandi Solomon has put together the perfect one!
Chef Albert Bello shares his Valentine’s Day Entremet recipe, the perfect way to impress your loved one this season.
Great Performances has partnered with The Sylvia Center for a family cooking series! We’re excited to take a trip with The Sylvia Center’s Noodle Passport. Our classes will take families on a culinary journey around the globe, exploring types of noodles from different countries.
Starting Thursday, February 18, the class will run from 6:00 pm – 7:00 pm for six consecutive weeks, with the final class on Thursday, March 25.
During each class, our Chef Instructor will provide an overview of the class, define key terms and demonstrate cooking techniques.
Cost: $20 per seat (the class fee is per Zoom seat – you can have as many people in your kitchen as you like)
Class Length: 60 minutes
What you’ll need: Before each class, you’ll need to download our prep packet. Each packet contains a shopping list, recipe, passport page, pre-work, and any additional information you’ll need.
Each class is fully interactive! Be prepared to turn on your camera if you’d like and feel free to ask questions as you work alongside our Chef Instructor.
We’ll send the password protected Zoom link 30-minutes before the class. Please login to the Zoom up to 10 minutes before the start time—late attendees may not be admitted.
The mission of The Sylvia Center is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities.
As a part of The Sylvia Center’s high-impact programming, students learn essential skills in the kitchen so they can cook low-cost, healthy meals at home, as well as gain confidence through cooking and doing something that’s good for them and their families.
Your donation today will help The Sylvia Center provide more fun, family-friendly opportunities for our communities to take control of their health, one plate at a time.
Thursday, February 18 | 6:00 pm – 7:00 pm | $20
We’re kicking off the session with an introduction to the course. Our Chef Instructor will review key vocabulary and cooking techniques that will be used throughout the series. You’ll practice these techniques as you prepare a delicious American style pasta salad. This dish is vegetarian friendly and can be made vegan.
Thursday, February 25 | 6:00 pm – 7:00 pm | $20
This week we’ll cover essential knife skills and sanitation before we travel to Italy with our Homemade Gnocchi with Rustic Ratatouille. You’ll practice your knife skills as you chop your vegetables for the ratatouille which you’ll serve with freshly made gnocchi. This dish is vegetarian friendly and can be made vegan.
Thursday, March 4 | 6:00 pm – 7:00 pm | $20
During this class we’ll explore flavors as we travel to Japan and prepare a Soba Noodle Salad. We’ll reinforce our knife skills learned in Week 2 as we chop our vegetables and combine them with soba noodles and an umami-rich dressing. This dish is vegetarian and can be made vegan.
Thursday, March 11 | 6:00 pm – 7:00 pm | $20
Learn the difference between whole and processed foods — and why it’s important. Then we’ll travel to Peru as we prepare Tallarines Verdes, or Green Noodles. This dish is vegetarian.
Thursday, March 18 | 6:00 pm – 7:00 pm | $20
What makes a healthy plate? We’ll talk about nutrition and how to build a balanced plate. We’ll continue to build on the previous weeks’ lessons as we travel to Morocco and prepare a chickpea and vegetable stew with couscous. We’ll also learn about different spices and how they can add flavor to your food. This dish is vegan.
Thursday, March 25 | 6:00 pm – 7:00 pm | $20
In our final week, we’ll explore the seasons and the benefits of eating foods that are in season. Then it’s off to Russia for a warming, delicious Mushroom Stroganoff. In our final week of skill building, we’ll add new techniques including making a roux to thicken our sauce. This dish is vegetarian.
Complete the form below to register for as many classes as you wish! You can always come back to this page to register for additional classes.
Classes sizes are limited so make sure to reserve your spot today.
Yelitza (my twin sister) and I work with Linda Briceño aka Ella Bric, a two-time Latin Grammy winner and the first woman to win as Producer of the Year. When the quarantine started we thought that our block needed a little help at the 7 pm clap for essential workers. So one day, after coming back from delivering meals for the elderly, with the help of a friend, we set up the speakers in a window and asked Ella to play her trumpet while Yelitza played the tambourine and I played the maracas from the street. Well, the neighbors loved our mini-concert so much that one day became three months. Every day at 7 pm “La trompeta de Harlem” came out and played for 10 minutes. First by herself, but later with many well-known musicians that wanted to join the cause.
People came in from all over Harlem, the Upper West Side, Long Ilsand City and even New Jersey. They came out from their windows, their balconies, fire escapes, and some of them stayed in their cars while many were on the street.
We were featured on the local news, on Univision, CNN, on an AT&T commercial, and on the first documentary for YouTube Originals called “Aislados”.
On October 16th at 7 pm, Ella Bric will be played at the Lincoln Center: Gold Sessions at the Hearst Plaza.
Our chefs are always looking for new ideas and trends to bring to our tables. We’ve asked them for their insights on food trends that we’ll see for 2021.
In general, customers will be more inclined towards vegetarian food.
We’ve seen in the news and ourselves that Covid 19 attacks those who are weak and with underlying illnesses. We also know many of these illnesses are tied to having a poor diet. I predict that there will be an increased demand in vegetarian food, green salads, whole grains, and low sugar foods.
We’ll see decreases in the use of red meat as I think many customers will prefer to add heart-healthy fish to their dishes.
Chef Juan Carlos
People are struggling with cabin fever, and winter is only starting. We’re seeing it as severe procrastination, a lost sense of time, and uncontrollable eating habits. People are reverting to ordering out instead of cooking, and those who have been cooking regularly are getting bored. People are ready to mix things up and break the fever!
We’re going to see more recipes remixing classic pantry and refrigerator staples! Homemade hummus and black bean dips; roasting vegetables with unusual or new spice combinations; one pan dinners; transforming nuts into candied, toasted or spiced nuts, perfect as a new snack or breakfast topping.
We’re also going to see a lot of international flavors coming into our kitchens from all parts of the globe. I’m excited about flavors and foods from Brazil, Pakistan, and Ethiopia to name a few!
Chef Aya
Consumers are more and more interested in various world cuisines, whether they are ordering them via take-out or as shipped meals, or attempting to prepare them at home themselves. This comes via the explosion of cooking videos and tutorials across all the different channels. My gut instinct tells me Thai cuisine is one of the leaders.
And although there’s interest in healthy meals, comfort food is NOT going away!
Chef Georgette
I’ve been seeing a lot of comfort cooking at home, which blends pre-Covid trends with the current social limitations. We’ll see more cooking demonstrations to support meal kits, and the inclusion of specialty or custom ingredients.
Chef Dana Marie
To go food I believe is still going to take the top spot here for food trends of 2021, at least for the first half. Restaurant style for every day eating, or elevated to meet the needs of a zoom event.
I think people are looking for connection and intimacy. From connecting to a story, to farms and vendors, or even guest chef programs, it’s creating that personal connection between the food and the consumer.
We’re also going to see more health foods infused in regular cooking. Superfoods such as bell peppers, hemp seeds, and walnuts are being added to sauces, smoothies and other foods to boost their nutritional content.
Upcycled food is still cool. Think things like the Momofuku Milk Bar Composte Cookie and the things spare food is creating. In local breweries this is even more prevalent. For example this upcycled watermelon beer from Folksbier has notes like a prosecco, made of spent grains and juice. Great story, local, upcycle, high end beer!
Chef Justin
This fall, Great Performances welcomed interns from The Thinkubator. Trains Internship Program to help on a variety of projects. One of the projects was preparing an article about GP’s previous The Thinkubator program. Fatima Hernandez worked with the marketing team to research and prepare an article about The Thinkubator and Great Performances collaboration, which we share below.
by Fatima Hernandez
The Thinkubator is a unique Bronx based organization that focuses on training, educating, and connecting Bronx youth to work learning experiences as well as providing employment and educational opportunities. This organization offers resources and opportunities to help Bronx youth develop and grow as professionals as they are given the tools they need to improve the world around them.
To many students from the Bronx, this organization resembles opportunity and hope that isn’t often provided to minorities in New York. Many students have moved on to become apprentices and in some cases become part of the Thinkubator staff to continue providing these resources and extra help to students from the Bronx. Until this past September
The Thinkubator was originally known as the Bronx Private Industry Council partnered with Here to Here. Aside from partnering with different organizations and companies/businesses, the Thinkubator also provides access to smaller groups like the Youth Council which is relatively new and was made with the purpose of getting the students to tackle community problems. Such as food scarcity and the negative impact of Covid-19 on the community.
Great Performances and The Thinkubator came together to find a way to incorporate Bronx culture into their catering business. A group of 22 students came up with different ideas such as a website renovation , adding a Bronx inspired playlist, and adding a mixture of Mexican, Puerto Rican, Honduran, and Dominican food to Great Performances’ menu since majority of the population is made up of these ethnicities. This project lasted 5 months in which the students got to visit the Great Performances office to learn further about the company while also taking trips to Katchkie Farm, their organic farm, to really understand the roots of nature of their produce.
The students got to experience first hand what goes into cultivation, farming, and processing food and later participated in hands-on activities in the kitchen. Although the students focused on different aspects of the project such as researching, presenting, and or creating, they all felt the pressure of making sure their pitch reached their objective
Some of the struggles they encountered throughout this time were mainly about how they would get their pitch across so that it wouldn’t only be successful in their heads, but that if Great performances ultimately decided to apply these changes, it would also run smoothly. Some students were also worried that they would incorporate too much Bronx culture and this would take away from other Bronx companies who had been there before Great Performances. Luckily the students had help from co-facilitators and apprentices who helped plan, schedule, and guide the students in the right direction with their ideas.
The students were divided into two teams: the ones who were working on the website renovation Focused mainly a new point of engagement for the website trying to incorporate videos, a live feed on the companies Instagram page and adding a playlist personalized by the kitchen staff to further allow the audience to connect with Great Performances. They also customize the cursor so that it was better fitted for their plant forward philosophy just as a creative way of engaging the community. The students who focused on working with the restaurant pitch looked into the diversity and variety of the Bronx culture. Each student in this project contributed a dish that was significant to them and their heritage. Overall the students had one big question to tackle “ what is Bronx culture?”
Although the objectives were met and the final results were pleasant for everyone the real reward was knowing that the company and the students who represent the Bronx culture had created a long lasting relationship. Great Performances wanted to find a way to incorporate Bronx culture into their menu and they did this through the students perspectives and personal experiences. They got to learn about their culture and the significance of their food when the students presented their platter/beverage.
Fatima Hernandez is a senior at the Bronx Center for Science and Mathematics. She participated in the Thinkubator Trains Internship Summer and Fall 2020, interning at the Bronx Borough President’s Office and Great Performances, respectively. She is the captain of the CitySquash squash team, a proud resident of the Bronx, a member of the Thinkubator Leads Youth Council, and Leaders of the Future- pilot TV program from BronxNet. Fatima lives in the Bronx with her mother and younger brothers.
Covid-19 hit New York and the hospitality industry shut down. For us at Great Performances, it meant the cancellation of every party and special event. Our kitchen, recently relocated to the South Bronx, went dark.
Within days, we fired up our ovens, answering the City’s call to provide thousands of daily meals for elderly and food insecure New Yorkers. Service staff who once butlered hors d’oeuvres at black tie galas now delivered meal packages to the doors of housebound seniors.
We are grateful to our teams who worked daily for months to care for our neighbors despite the risks.
Over the past 40 years, we’ve answered the call to serve our city during times of crises without hesitation.
It’s in our DNA; there is hope and love in every meal.
Great Performances is thrilled to be selected as a 2021 winner of The Knot Best of Weddings, an accolade representing the highest- and most-rated wedding professionals as reviewed by real couples, their families and wedding guests on The Knot, a leading wedding planning and registry brand and app.
This is our fourth year of being recognized on The Knot and places Great Performances in The Knot Hall of Fame, a distinction reserved for exceptional wedding professionals who have earned four or more of The Knot Best of Weddings awards.
This year, The Knot Best of Weddings winners represent the top five percent of local wedding vendors listed on The Knot. There were 1,422 new inductees into The Knot Best of Weddings Hall of Fame for 2021, out of hundreds of thousands of local vendors featured on The Knot.
Make a historical moment by getting married in one of the multiple landmarks in New York. We have put together a list of the top landmark wedding venues in New York to make it easier for your dreams to become a reality. Check out what we consider to be the top landmark wedding venues in New York.
Make your wedding memorable as Ellis Island offers your guests a once in lifetime experience with exclusive use of Statue of Liberty and Manhattan Skyline as your backdrop.
The magnificent space NYPL can cater to both intimate gatherings as well as large size weddings. This landmark building offers four classically elegant rooms for events.
This four-acre park like no other: an urban oasis with a world-class design and unparalleled skyline views, perfect for outdoor weddings and receptions.
Adjacent to both Lower Manhattan and Brooklyn, Governors Island offers several rental spaces with spectacular views throughout the season. You can celebrate your dream wedding outdoor or use the historic Pershing Hall building.
LMCC’s Arts Center at Governors Island offers over 11,000 square foot of event space with breathtaking views of the Manhattan skyline and New York Harbor.
This converted synagogue on the Lower East Side of Manhattan features Gothic arches, an ornate gold-leaf altar and vaulted ceiling. This magnificent structure dates back to 1849 and is a favorite venue for weddings.
This New York City landmark is a century-old historic venue to host your wedding. Since its construction in 1907, this fabled national landmark has hosted some of the most extraordinary New York City galas and events.
Famed as the world’s largest Gothic cathedral, the Cathedral of St. John the Divine’s powerful architecture and historical importance make it an impressive historic venue for your wedding.
Harlem’s renowned Apollo Theater has been delighting music lovers since 1934. The Apollo can host 350 members of your friends and family as you celebrate your union in this unique and soulful space that has been graced by music’s greatest including Louis Armstrong, Bessie Smith, Sam Cooke, Otis Redding and the legendary Aretha Franklin.
Wave Hill’s 28-acre property is renowned for its award-winning botanical gardens, breathtaking views of the Hudson River and the Palisades and its historic mansions, at one time the home of Theodore Roosevelt, Arturo Toscanini and Mark Twain. It’s the perfect backdrop to your dream garden wedding.
If you want to learn more about having your wedding at one of these spectacular landmark New York wedding venues, fill out the form below and a planner will reach out to you shortly:
A wedding fit for a movie, a classic mansion wedding is always a no-fail way to tie the knot. We have put together a list of the top mansions in New York that serve as wedding venues to make it easier for your dreams to become a reality. Check out what Great Performances’ planners consider to be the top mansion wedding venues in New York.
Harold Pratt House was constructed in 1919 as one of New York‘s grand Park Avenue mansions. It can host intimate weddings with different space requirements.
The house features a marble stairway connecting a variety of beautiful spaces including a Library, Reception, Drawing, Sitting and Ballroom. All feature cathedral ceilings, fireplaces and original chandeliers.
Wave Hill’s 28-acre property is renowned for its award-winning botanical gardens, breathtaking views of the Hudson River and the Palisades and its historic mansions, at one time the home of Theodore Roosevelt, Arturo Toscanini and Mark Twain. It's the perfect backdrop to your dream mansion garden wedding.
The Fletcher-Sinclair mansion, home to the Ukrainian Institute of America is an exceptional space with stunning architecture, world-class art exhibitions, and an unparalleled atmosphere — making it one of New York’s premiere Mansion event spaces.
If you want to learn more about having your wedding at one of these spectacular mansion New York wedding venues, fill out the form below and a planner will reach out to you shortly:
