Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.

PUFFED PEAR PANCAKE

SERVES 4

I usually only make this for Sunday brunch, but felt we needed a little extra pampering to start our day.

Recipe provided by

Linda Abbey

Ingredients:

3 eggs
3/4 cup milk
3/4 cup all-purpose flour
1 tsp almond or vanilla extract
1/4 tsp salt
1 ripe pear, thinly sliced
2 tbsp sugar
3/4 tsp ground cinnamon
2 tbsp butter

Procedure:

Place a 12” oven-safe skillet (we like cast iron) in a cold oven and preheat oven to 450 F.
In a medium bowl, whisk together eggs, milk, flour, almond or vanilla extract and salt.
In a separate bowl, toss pear with sugar and cinnamon.
Remove the preheated skillet from the oven and add the butter, swirling until melted. Arrange pears in a single layer and pour in the batter.
Return skillet to oven and bake 25 minutes or until puffed and golden.
Serve immediately with maple syrup or powdered sugar.

KATCHKIE FARM EGGPLANT MEATBALLS

Serves 4-6

This comforting, filling dish works perfectly any time you can get eggplant. Break out your favorite sauce (preferably one made from Katchkie Farm tomatoes, and serve on traditional pasta or on zucchini noodles.

Recipe provided by
Katchkie Farm

This recipe has two parts: the eggplant “meatballs” and the garlic confit. Although you could use regular minced garlic to the meatballs, the garlic confit adds delicious depth and mild sweetness to the eggplant “meatballs”. Prepare the garlic confit in advance; it’ll keep for several weeks in the refrigerator.

Ingredients:

1 lb medium eggplant, diced, skin intact
2 tbsp olive oil + extra
2 oz. garlic confit (recipe below)
2 oz. white onion, minced
4 oz. grated parmesan cheese
4 oz. fresh bread crumbs
1 whole egg
Salt and pepper, to taste

Procedure:

Prepare the eggplant

Toss diced eggplant (with skins) in olive oil and season with salt and pepper. Roast in 375°F oven for 15-20 minutes or until caramelized. Toss halfway through. Remove from oven and cool completely.

Prepare the meatballs:

While the eggplant is cooling, sauté onions in olive oil until caramelized. When eggplant is cool enough to work with, mix all ingredients together. Add more bread crumbs as needed to create a texture that can be shaped into 2 oz. balls. Lay formed balls out onto a sheet tray, and cool. Once cooled completely, drizzle with olive oil and roast in a hot oven to brown. Serve with preferred sauce and pasta of zucchini noodles.

MAPLE MUSTARD CAULIFLOWER

Serves 4

This quick and easy dish features cauliflower. The maple syrup, mustard and pepper add a sweet kick. You can add additional vegetables, including Brussels sprouts — make sure all ingredients are about the same size and double the dressing before roasting.

Recipe provided by Great Performances’ Nutrition Partner and Embrace Wellness Program Director

Emilia Sochovka
Registered Dietitian
Embrace: Wellness

Ingredients:

1 head cauliflower, cut into bite-sized florets
1 Tbsp olive oil
1/2 Tbsp maple syrup
1 Tbsp Dijon mustard
1/4 tsp freshly ground black pepper

Procedure:

Preheat the oven to 400°F.
Toss cauliflower with olive oil, maple syrup, mustard and pepper.
Spread out the vegetables on a sheet pan lined with parchment paper. Roast for 45 minutes, shaking the pan every 15 minutes.

ZITA’S APPLE CAKE

Serves 12

A delicious, comforting apple cake. Perfect for breakfast or as an afternoon coffee break. I received it from 95 year old Zita (pictured below), housekeeper and nanny for one of my dear friends.

Recipe provided by Great Performances’ Family:

Linda Abbey
Executive Vice President
Great Performances

Ingredients:

4-5 Granny Smith apples, cubed
1/2 cup chopped nuts
3 eggs
1 cup oil
1 3/4 cups sugar
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
Garnish: powdered sugar, whipped cream or ice cream

Procedure:

Heat oven to 350° F
In a large bowl, whisk together eggs, oil and sugar
Blend flour, salt, baking soda and cinnamon, then mix into wet ingredients
Fold in cubed apples and chopped nuts. Bake in 9”x13” pan for 45 minutes – 1 hour.
Let cool and serve as is or with preferred garnish.

BAKED SWEET POTATOES WITH LENTILS

Serves 4

This hearty vegan dish will satisfy any meat-eater! The spices in the lentils give it warmth, while the lemony tahini dressing gives it a bright zestiness. There’s a lot of flavor in each bite, and it’s so good. And if you have any leftover lentils and dressing, throw some on a bed of steamed spinach. Enjoy!

Recipe provided by Great Performances’ Friend:

Emily Hung Wilson
Graphic Designer, Owner
the boxed cloud

Ingredients:

For the lentils

4 medium sweet potatoes, baked
1 cup dried red lentils (or your choice), cooked
1 Tbsp olive oil
1 tsp cumin
1 cup chopped red onion
3 cloves garlic, minced
1 pints fresh grape tomatoes, halved (or 1 can of diced tomatoes)
1 tsp ground ginger
1/4 tsp sweet paprika
1 Tbsp chili powder
4 cups baby spinach
Salt and pepper

For the tahini sauce

1/3 cup tahini
1/3 cup lemon jice
1 Tbsp olive oil
1/2 tsp Kosher salt
2 Tbsp water

Procedure:

Heat oil in large skillet over medium heat. Add cumin seeds and cook until fragrant. Add onion and saute until translucent. Add garlic and tomatoes cooking until the tomatoes start to break down.
Lower heat and add lentils, spices and spinach. Stir frequently until spinach has wilted. Add water as needed to adjust consistency. Season with salt and pepper.
Combine all ingredients for the tahini sauce adding enough water for desired consistency.
Halve the hot sweet potatoes and mash the flesh inside the skins with a fork. Top each half with the lentils, drizzle with tahini sauce and serve immediately.

SWEET POTATO RAGOUT

Serves 4

This delicious, vegan dish is versatile, easy to make and keeps well. You can add any other vegetables you have in your fridge or pantry, like peppers and mushrooms. Make enough for leftovers and it’s great to have on hand for a quick lunch while busy putting out Coronavirus fires.

Recipe provided by Great Performances’ Banking Partner:

Mitchell Hart
CapitalOne

Ingredients:

2 large or 3 smaller sweet potatoes (you can sub half the sweet potatoes with purple potatoes as they are also supposed to be healthy)
3 cans black beans
3 cans diced tomatoes (fire-roasted tomatoes are good if you can find them)
1-2 red onions
0 to 9 cloves of garlic (depending on how concerned you are about vampires)
You can throw other things you like (peppers, mushrooms, etc.)
Spices: salt, pepper, smoked paprika, chili powder, cayenne (for spice)

Procedure:

Cube potatoes, coat in olive oil, and bake for 30-40 min at 400 degrees. Let cool after baking.
Dice onions and garlic and sauté in pot. Add garlic for last 2-3 minutes of sautéing.
Add beans and tomatoes, bring to a simmer.
Mix in spices to taste, then add potatoes and combine.
Let simmer a little while longer until everything is warmed through.

New York is an incredible center for music, art and culture. Typically, we have easy access to museums, musical venues, parks, zoos, and stages and other cultural centers. However, lately we’ve practice social distancing, self isolation and quarantines, which can make us feel separate, alone and disconnected. To help us all stay connected — and perhaps experience new cultural experiences — we’ve rounded up some of our favorite digital resources from across New York City.

We’ll update this list regularly, and if you have a resource to share, please email it to us.

Apollo Theater
Asia Society
- Website
- Videos
- Upcoming events
  - Friday, 3/27: [WEBCAST] Lessons Learned: ‘Flattening the Curve’ in Korea
  - Thursday, 5/14: [WEBCAST ONLY] Asian in America: Questions of Identity
  - Tuesday, 5/19: [WEBCAST ONLY] 2020 Osborn Elliott Prize for Excellence in Journalism on Asia
- Support
BAM
- YouTube
Brooklyn Museum
Caramoor

Jazz at Lincoln Center
- Website
- Videos
- YouTube
  - Full Concerts
    - Who Is Chick Corea? (A Jazz for Young People performance)
    - South African Songbook – Jazz at Lincoln Center Orchestra with Wynton Marsalis
    - The Music of Miles Davis – Jazz at Lincoln Center Orchestra with Wynton Marsalis
- Support
Signature Theatre
Wave Hill
- Discover
- Support

By Great Performances

Last month, Great Performances participated in two incredible events that celebrated women’s achievements in the arts and brought attention to women’s health. March is officially Women’s History Month, and as the month begins, we proudly take a look back at two events that paid tribute to extraordinary women.

The 17th Annual Red Dress Awards hosted by Woman’s Day honored those who have made great efforts in women’s heart health, and the 2020 Dining with the Divas Luncheon raised funds for various arts, education, and community programs there.

17TH ANNUAL RED DRESS AWARDS

February 4, 2020 At Jazz At Lincoln Center

For the 11th consecutive year, Great Performances had the privilege of working with Woman’s Day for their 17th Annual Red Dress Awards, held in the Appel Room at Jazz at Lincoln Center. This year’s event honored four prominent women in the wellness and medical fields for their efforts to help women take charge of their heart health: Mindy Grossman, President and Chief Executive Officer, WW International; Dr. Marilyn Gaston & Dr. Gayle Porter, co-founders & co-directors, The Gaston and Porter Health Improvement Center; and Annabelle Volgman M.D., F.A.C.C., senior attending physician at Rush Medical College and Rush University Medical Center.

Guests enjoyed breathtaking views of Columbus Circle and Central Park South while indulging in a variety of dishes served by Great Performances’ all-female staff for the occasion. The menu featured such mouthwatering items as Spicy Mango Maki Rolls, Short Rib Tostadas, Truffle Duxelle Stuffed Chicken Roulade, and Chocolate Dipped Cheesecake Lollipops.

Hosted by comedienne Michelle Collins and Woman’s Day Editor-in-Chief Susan Spencer, this year’s “red-dressed” event also included performances by Broadway star Sutton Foster and iconic band The B-52’s. Celebrities in attendance included Betsey Johnson, Joy Bauer, Star Jones, Gloria Reuben, and Dorinda Medley.

2020 DINING WITH THE DIVAS LUNCHEON

February 13, 2020 At The Apollo Theater

For the 10th year, Great Performances is proud to have catered the annual Dining with the Divas Luncheon at the world-famous Apollo Theater in Harlem. The event, themed Advancing Women’s Leadership Through Arts Education, raised almost $400,000 for the Apollo’s various arts, education, and community programs.

GP’s design team impressed again with beautiful floral arrangements and table dressings, and the culinary team delivered a delectable menu that included Spicy Thai Chicken, BBQ Short Ribs, Fall Cayuga Grains Stuffed Petite Peppers and Hudson Valley Succotash Tarts.

The empowering event was chaired by Terri Borden, Joan Haffenreffer, and Carolyn Minnick Mason, and hosted by Tony Award-winning actress Condola Rashad. Amber Imam provided a special musical performance. Opening remarks to the captive audience were made by Apollo Theater President and CEO Jonelle Procope.

Speaking at the luncheon were Nadja Bellan-White, Executive Partner and WPP Team Leader, Ogilvy; Nikole Hannah-Jones, award-winning journalist, The New York Times Magazine; and Bethann Hardison, model, agent and activist, who all spoke passionately about using their own platforms to inspire and achieve. The Apollo’s Executive Producer Kamilah Forbes thanked donors and sponsors such as Capital Markets, RBC, and Great Performances for their support.

By Great Performances

Is this a story about a drummer from the Bronx or cookies from that borough? It’s about both things really, and they tie in deliciously with Great Performances’ recent move to Mott Haven, a neighborhood in the South Bronx.

Great Performances Founder and Chair, Liz Neumark is committed to developing close relationships in her new neighborhood and supporting the different businesses and organizations that call the borough home.

One of the local vendors that GP works with in the Bronx is The Soul Snacks Cookie Company, which offers several varieties of soulful, doughy goodness, made fresh daily.

The company was started in 1996 by Ralph Rolle. From as far back as he can remember Ralph has always marched to the beat of a different drum, so it’s no surprise that with more than three and a half decades of professional experience in the music industry, he enjoys an illustrious career as a much sought after drummer.

He has made music with the likes of Nile Rodgers and Chic, Sting, Bono, Aretha Franklin, Biggie Smalls, Queen Latifah, Chris Botti, Erykah Badu, D’Angelo, India Arie and the resident band for N.B.C.’s ‘It’s Showtime at The Apollo’ for over 15 seasons. He has also served as musical director for both The Caroline Rhea Show and Japanese Super Star Toshi Kubota.

No stranger to dishing out a good groove, Ralph has also been able to successfully transfer his creativity behind drums and cymbals to the context of mixing bowls and baking pans, by establishing his Soul Snacks Cookie Company.

Although the company was founded almost twenty five years ago, the Soul Snacks concept dates back to the early 1900’s with southern traditions brought to life by Ralph’s maternal grandmother Leola; she was born in Ocilla, Georgia, moved to Miami, started a family and later migrated to Harlem in the Renaissance years. In those years, Leola baked fresh bread for family, friends and church during the time where the artistic and cultural energy in Harlem was high and the community spirit even higher.

The Soul Snacks Cookie Company deliberately harkens back to that time and employs a philosophy deeply committed to giving back to the community whose rhythms make up the essence of what has become a truly soulful concoction. “My plans for expansion are rooted in the promise and the potential of the community,” states Ralph emphatically. Dreams do come true. Ralph’s 1,250 square foot baking facility in the South Bronx is where he continues to grow and employ individuals from his old stomping ground, The Bronx River Projects.

The company offers a variety of delicious cookies such as Georgia Oatmeal Raisin, Peanut Peanut Butter, Down Home Double Chocolate Chip, Ebony and Ivory Almond Cookie, Grampy’s Chocolate Peanut Butter Cookie, French Cocoa Chocolate Chip, Miami Raisin Walnut, Chunked Up Chocolate Walnut, Cranberry Oatmeal Raisin, Joyful Gingerbread and the recently added and now the number one seller, Sweet Potato Cookies.

Jon Roode, Director of Purchasing at Great Performances, has developed a productive relationship with Ralph, and regularly procures Soul Snacks cookies for a wide range of corporate and private events. He explains, “Working with local partners energizes the neighborhood. Not only is it socially responsible, it’s logistically helpful; they are our neighbors and are close by when we need a last minute delivery.” Speaking to mutual beneficial relationships in the Bronx, Jon adds, “We’re very proud to support Ralph’s business. Great Performances is a dynamic and growing business, and as we grow, we are always looking for new partnerships, for new ingredients, and strengthening existing relationships in our new home.”

Visit The Soul Snacks Cookie Company online at SoulSnacksNYC.com.

THE BECKER WEDDING AT WAVE HILL: WHERE ARE THEY NOW?

By Great Performances

Every wedding tells a beautiful story. They’re often seen as both a conclusion to a committed relationship and as a new beginning or a blank page ready to be written on. Some wedding stories consist of more surprising twists and turns than others, and that’s what we have in the Becker’s romantic tale.

Jackie Helcer and Bill Becker met by chance, as many couples do, and through school, the start of their respective careers, and a long-distance relationship, they would somehow end up together in a beautiful, timeless moment, exchanging their vows under a warm September sun along the Hudson.

Let’s go back to how it all began. The bride was born in Sao Paolo, Brazil and grew up in Miami. The groom was stationed in Miami while in the Coast Guard. It was there that the two met on a night out all the way back in 2012.

The two felt a connection, and a relationship blossomed, but Jackie eventually moved to the northeast for her medical residency and fellowship, and Bill went on to graduate school in Virginia. Separated by hundreds of miles, they both committed themselves to the relationship, and promised to make it work.

In October 2014, after a long-distance courtship, he surprised her with news that he had accepted a job as a Vice President at Master Card in the New York area, where she lived.

He moved up to New York and the two moved into a Manhattan apartment together.

In February 2016, Bill planned a surprise trip to celebrate Jackie’s residency match; she knew they were going somewhere warm, but didn’t know the exact destination until they got to the airport. They were going to Martinique!

When they arrived, Bill had planned an early (4am!!!) hike up a volcano with the intent of proposing at the summit during sunrise. But the weather had other plans…the two hiked for hours in the dark, then just as the sun started rising, a serious storm came in, bringing strong winds and blinding sideways rain. Needless to say, the proposal didn’t happen and they made their way back down to the base. Down below, the sun was shining and weather was beautiful, so they changed and headed to the beach.

Jackie and Bill were exhausted from the hike, but laughed off the whole thing. They ended up finding a beautiful, private beach and Bill suggested setting up the camera to take a photo. Before Jackie had any idea what was happening, Bill got down on one knee and asked her to marry him (of course, she said “Yes”!) Part two of the surprise was that after Martinique, they made a surprise stop in Miami where Jackie’s mom and sister live. Bill had made a reservation at the restaurant where they had their first date so they could celebrate with her family. Then for the final act, when they flew back to NYC, Bill’s parents picked them up at the airport. They had planned a whole surprise engagement brunch with their NYC friends and family. It was a whirlwind of celebrations!

The two began planning for their big day a couple months later. Jackie and Bill had always wanted an outdoor, sunset wedding. They looked at a multitude of venues around New York City, and ultimately chose Wave Hill.

Set along rolling, wooded hills along the Hudson River in the western Bronx, Wave Hill provides a picturesque backdrop to weddings, with the setting sun casting a palette of warm colors from across the river and onto the grounds.

Once the couple strolled through the property and took in the views, they immediately knew it was the place for their special day. Since Great Performances is the exclusive caterer for Wave Hill, Jackie was excited because her vision for the catering lined up perfectly with what Great Performances is all about – delicious, healthy, seasonal food presented with flawless attention to detail. Being imaginative was also key, and Jackie felt at ease once she began speaking with Amanda and Emily about the menu and the design.

Jackie loved the creativity and energy with which the GP team approached the project. She didn’t want a cookie-cutter wedding, and Great Performances’ wedding team delivered perfectly.

The wedding took place on Saturday, September 9, 2017. The occasion was attended by approximately 110 guests – friends and family from all over.

Although the day started somewhat overcast, as the 5:45 pm ceremony drew close, the clouds parted as if on cue, and the warm September sun shown brightly over the grounds and guests, providing the stunning sunset wedding they had wished for!

The reception went off without a hitch and the guests loved the food. Apetizers included BBQ short ribs, Devils on Horseback (with bacon, dates, and almonds), coconut shrimp, and miso-glazed black bass bites.

Also served were raw Wellfleet & Blue Point oysters on the half shell, leg of lamb and tri-tip beef on the skewer, hand-made cavatelli, and Goffle Road Coq Au Vin. The guests raved about the menu selections and enjoyed everything from start to finish.

Jackie and Bill spent their honeymoon in Thailand a few weeks later, returned to New York, and began their adventure of a new life together.

What have the newlyweds been up to since that beautiful September day in the Bronx?

After the honeymoon, the pair moved to Bayside, Queens, and have lived there since.

In July of this year, though, they’re expecting a daughter, and are also planning a move from Bayside to Larchmont in Westchester County, where they are buying a home to raise their her in. They’ll also continue to work at their current jobs – he at Master Card in Westchester and she at Mount Sinai in Manhattan (after a maternity leave).

Bill’s parents live in the Rockaways, and his sister, her husband and their two children live in Brooklyn, so they all look forward to spending time together in the New York area and watching their extended family grow together.

Jackie says she’s recommended Great Performances to her friends. “The entire experience was stress-free and easy, from start to finish.” She adds, “Both Amanda and Emily were the absolute best, providing guidance, support, and a wonderful, creative energy. I gave them some of my ideas, and they just ran with them, exceeding my expectations!”