By Great Performances

In March, the Great Performances’ culinary team pays tribute to the healthy, versatile, and uncomplicated potato. Spuds are heart-healthy because they contain ample amounts of potassium, vitamin C and fiber. Also rich in vitamin B6, calcium, magnesium, and iron, they help boost the immune system, improve energy levels and contribute to overall health. Darker colored potatoes also contain antioxidants known as anthocyanins which slow down the aging process and keep the brain sharp.

An easy-to-make food for all seasons and occasions, you can bake, roast, grill, fry or even boil them, and they can be eaten hot or cold. There are fewer foods that lend themselves so well to topping – butter, sour cream, cheese, gravy, bacon bits, and more. The possibilities are endless!

This month, from Signature Cafe’s Potato, Provolone, and Pancetta Flatbread to BAM Cafe’s Patatas Bravas with Pimenton Aioli, enjoy our favorite dishes showcasing potatoes in a variety of delicious ways. You can also make them yourself using the easy-to-make Potato Rosti recipe below or check out the Katchkie Farm recipe archive for even more great potato ideas!

CELEBRATE POTATOES AT GREAT PERFORMANCES’ RESTAURANTS & CAFÉS

CAFÉ AT WAVE HILL

BREAKFAST POTATO CAKE, SUNNYSIDE EGG, AND BACON – March 20-21

ROTH BAR AT HAUSER & WIRTH

POTATO ROSTI, SMOKED SALMON WITH SIDE SALAD – March 20-21

SIGNATURE CAFÉ AT SIGNATURE THEATRE

POTATO, PROVOLONE, AND PANCETTA FLATBREAD – March 20-21

THE NORM AT THE BROOKLYN MUSEUM

LEMON, ROSEMARY, AND GARLIC-SCENTED HOMEFRIES – March 21-22

BAM CAFÉ AT BROOKLYN ACADEMY OF MUSIC

  • PATATAS BRAVAS – with Pimenton Aioli, March 20-21

POTATO ROSTI

By Chef Saul Bolton

A cross between a hash brown and potato pancake, the rosti is a Swiss dish often served for breakfast but is versatile enough to eat with any meal. Delicious eaten as is, it’s also the perfect base for eggs, smoked salmon, a peppery arugula salad or a variety of other toppings.

Serves 6

INGREDIENTS

PROCEDURE

  • 1 pound Idaho or russet potatoes, peeled and grated on the large holes of a box grater

  • 1 tsp fresh thyme leaves

  • 1 cup canola oil

  • Salt and pepper

  1. Squeeze excess water out of grated potato, then season with salt, pepper and thyme.
  2. Divide seasoned potato into 6 equal portions, molding into discs of equal thickness with smooth edges.
  3. Add oil to frying pan and heat over medium flame.
  4. Add the potato discs in batches, being careful not to crowd the pan, and fry until uniformly golden brown and cooked through, approximately 10 minutes on each side.
  5. Drain and keep warm on a cookie rack in a 200˚ oven.
  6. Season lightly with salt and pepper then serve with your topping of choice.

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SURPRISE, WE ARE THE SINATROS!

Planning a Wedding at the Plaza Hotel

By Emily Reifel

Photo: ©Shawn Connell
Photo: ©Shawn Connell

It’s not every year that the wedding season kicks off in January, but in 2020 it did just that with an intimate and unique affair – the Sinatro wedding.

I had the pleasure of speaking to Beth, the mother of the groom. A mother of two boys Darren and Alec, and a wife to her amazing husband Tim, she told me how she never in her life expected to plan a wedding, but here she was calling The Plaza to plan one. Her son Darren and fiancée Selin reside in London and really put their trust in Beth to make their celebration memorable.

We met in person because at that point she wanted to see the The Plaza so she could get a feel for what she wanted to do with the space. We started our conversation discussing the big day, but we ended up talking more about life and common acquaintances than the actual wedding.

I was enamored by the international feel of the wedding that Beth envisioned, with the bride originally from Turkey, and the couple now living abroad. Their guest list comprised friends and family from all around the world. We locked down a date and went straight to planning.

Beth and I curated the perfect team to create what Beth had in mind: a classic, formal dinner party. David Beahm’s team was up for the challenge of creating the perfect vibe in The Terrace Room. That’s right – we didn’t use The Grand Ballroom!

Throughout the process, I met with Beth and her husband multiple times. We had an ongoing joke that the wedding would be a complete surprise for Darren and Selin. Soon it was time for our tasting, and I was so excited to finally meet this mysterious couple.

As life has it, though, unexpected life challenges wouldn’t allow the couple to travel to NYC that day, so Beth, Tim, Tiffany and I toasted in their honor and selected a fabulous menu! Darren and Selin were about to be surprised with so many wonderful details! Soon thereafter, I was finally able to meet Darren and his brother Alec. Beth was unable to attend, but I was delighted to reveal some of her thoughtful menu selections.

Photo: ©Shawn Connell
Photo: ©Shawn Connell

During the week of the wedding, I got to meet the gorgeous, elegant Selin. I had a great conversation with the couple and we made sure they were thoroughly represented in all aspects of the celebration. They were gracious, appreciative and very much in love. It was apparent that their long-distance relationship and now living abroad together had created such a strong foundation.

The big day finally arrived; it was a long workday, but I enjoyed working on every detail of their wedding day vision. Shawn Connell and his skilled photography team were able to get beautiful shots of the couple, family and guests. These included a beautiful family photo on The Grand Staircase, a Sinatro family tradition. Guests arrived and enjoyed champagne, hors d’oeuvres and our custom Turkish Station, an homage to Selin’s roots.

Then to the guests’ surprise we moved them all to face the iconic Grand Staircase where the ceremony began right then and there on the landing. David Beahm’s team created this stunning arching tree which was the perfect backdrop to say “I do!” Guests loved it as the couple walked down the aisle onto the stairs. Soon it was time for everyone to see the Terrace Room that was adorned with magnolia trees, white flowers and endless glimmering candlelight.

Photo: ©Shawn Connell
Photo: ©Shawn Connell

Alex from Style Events and a few musicians played the perfect music to entertain this worldly crowd. We seated everyone to a three-course dinner for toasts and special wedding dances, then the party really started. The exuberant crowd didn’t stop dancing for three hours.

Darren and Selin loved how Alex perfectly mixed music from the United States along with Turkish music and other international artists; it was the perfect mix. We passed Shake Shack burgers, fries and milk shakes at the end of the night as on ode to NYC and the crowd loved it all.

Beth, Tim, Darren, Selin, Tiffany and I had multiple group hugs at the end of the night. They really got to enjoy their special day and all of its surprises! The couple was officially the Sinatros and they couldn’t have been happier…and that’s what it’s all about.

Thinking about having your wedding at the Plaza Hotel? Great Performances is the official caterer for the Plaza. Learn more about the Plaza here, and if you are ready to plan your Plaza wedding, just fill out the form below. We will get in touch shortly.

By Rob Arango

Myka Meier, “Queen of Manners” and author of Modern Etiquette Made Easy shares her thoughts on the Royal Family shake up.

CPS Events is happy to introduce Myka as our “Plaza Personality” this month.

It seems that most people in the world carry a phone with a camera and are on social media these days. Do you think this has made paparazzi out of everyone?

I think with the easy access to cell phones with cameras, the age-old beliefs of what constitutes paparazzi have now been magnified a million times. There is a fine line between royalty coming across as likable and relatable (and taking the occasional, friendly selfie) while working in their official capacity as senior royals with fans and being followed and given unwanted attention during their personal, private time.

Do you think Prince Harry was so affected by his mother’s death that he fears the same outcome for his wife?

I believe all the actions that Prince Harry has taken have been to protect his wife and son. I think anyone who experiences childhood trauma like that would be affected in a similar way and would want to make changes in order for history to not repeat itself.

How serious of an issue for the Royal family brand is him stepping down? Especially since he is 6th in line to the throne.

It is so rare to see this happen. I believe they must have been so unhappy that they saw this as a last resort and the only option to live the life they wanted. I also believe that you only live once and have to do what makes you happy, and happiness and peace is my greatest hope for them. I think they will make huge changes in the world for great causes around the world.

Why do you think the Queen agreed to let her grandson step down?

Prince Harry and Her Majesty have always been incredibly close. I imagine like any grandparent, she only wants the best for him and respects his wishes; and I’m sure they will remain very close. The Queen is known to be a very fair woman who loves her family very much.

Is this a one-time occurrence or do you think it might happen again with other future members of the royal family?

Never say never! While I hope the monarchy stays strong, this move was completely unexpected and we could see more surprising changes like this in the future.

Beaumont Etiquette is the official etiquette partner of The Plaza Hotel, launching The Plaza Finishing Program for adults, teens and children in 2016, with courses running to date. In 2018 Beaumont Etiquette was named the official etiquette partner of Downton Abbey: The Exhibition.

By Afiya Witter

PINK GIN & TONIC

Enjoy Valentine’s Day by sipping this classic cocktail dressed up for the occasion!

INGREDIENTS

PROCEDURE

  • 2 oz gin

  • 1-3 lime wedges

  • 3 dashes bitters

  • 3-4 oz tonic water

  1. Add gin and bitters to a glass filled with ice.

  2. Squeeze in lime wedges to taste, adding one to the rim of the glass.

  3. Add tonic water and stir gently to combine.

  4. Enjoy!

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MAPLE CRÈME CARAMEL VALENTINE'S DESSERT

By Chef Geoff Rudaw

Nothing says “I love you” like taking a risk, dabbling in the unknown, and trying something new. Crème Caramel is a dish that can be made with easily available items, and once mastered, it can be simple to make while coming across as a skilled and difficult dish to produce. For a little color, add some pomegranate seeds (optional).

Serves 10-12 portions

INGREDIENTS

PROCEDURE

  • 1 cup sugar

  • ½ cup water

  • 2 Tbsp lemon juice

  • 3 cups cream

  • 1¼ cups milk

  • 1 cup maple syrup

  • 7 egg yolks

  • 2 whole eggs

  • ½ tsp vanilla extract

  • Heat sugar, water and lemon juice in a pot until a dark amber color. Pour into 4 ounce aluminum cups or ramekins that have been sprayed with non-stick cooking spray.

  • Heat cream and milk until hot.

  • Combine maple syrup, egg yolks and whole eggs and whisk well.

  • Temper the egg mixture by adding a few ounces of the hot milk mixture to the egg mixture while whisking.

  • Continue to add a few more ounces of the hot milk mixture, constantly whisking, until the egg mixture warms up. Then add the warmed egg mixture to the hot milk mixture and whisk. Strain to ensure a silky texture, then cool in an ice bath.

  • Divide the cooled custard mixture into the cups or ramekins (about halfway up the side).

  • Gently put the cups into a deep baking dish (at least 2” deep) and pour cool water around the cups. Cover with aluminum foil.

  • Bake at 300˚F for 50-55 minutes until the custard jiggles slightly.

  • Cool, remove from pan and chill overnight.

  • Once chilled, loosen edges by gently inserting a pairing knife and carefully sliding it around aluminum cup. Invert onto plate.

  • Pomegranate seeds can be sprinkled on top and around plate, if desired.

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VALENTINE'S DAY TIPS & RECIPES TO MAKE YOUR SWEETHEART SWOON

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By Chef Rob Valencia

Image by Dean Bergey

The team at Great Performances is at the forefront of what’s new and exciting in catering and events. We identify trends before most people know about them and we have even launched a few trends of our own.

In February we celebrate love and our own culinary director Chef Rob Valencia offers his tips on the hottest wedding food trends this year and how to create an unforgettable experience for the lucky couple and their guests.

TOP WEDDING FOOD TRENDS OF 2020

1. Food as a Prominent Guest Next to the lucky couple, food is the “other” center of attention at every wedding. It’s the most photographed subject on Instagram, making it a prominent (and much loved) guest at any celebration. Great Performances believes that “Life Happens Around Food”, and it’s important to make the right food selections for momentous celebrations like these!

2. Vegetable Forward Menus Although this has been trending for well over the past decade, this year, we’re seeing plant-based options move from the “Silent Vegetarian” option to become a primary choice on menus. Vegetarian doesn’t mean boring and bland anymore; our forward-thinking chefs create vegetarian dishes that are vibrant, visually appealing, and incredibly delicious!

3. Food Stations Instead of seating your guests at one table throughout the reception, themed food stations like savory items, artisanal cheese selections and desserts create a flow that encourages people to move around and experience a variety of different foods all while mingling with other guests in a fun, conversational way! 

4. Zero Proof Cocktails Forget mocktails! “Zero proof” is the new buzzword for exciting non-alcoholic cocktails that taste sophisticated and capture the spirit of their alcoholic cousins, but without the side effects. 

5. Family Style Service Family style dishes allow people to interact with each other in a fun and lively manner. Passing food around the table or serving your fellow guests really enhances the meal and creates contagious communal energy and a sense of sharing!

6. Tradition Weddings celebrate the union of two people lives, including their heritage and culture. Including cuisine from each person’s background brings it all together is a great way to honor their families! More and more people are sharing their family recipes with the chef or otherwise requesting traditional dishes from their childhoods.

7. Sustainability Couples are putting more thought into how their menu selections impact the environment. They care about the story behind their food, and knowing where it comes from provides a tangible connection to the earth. Locally-sourced food tastes better (it’s fresher because it has traveled less), produces less environmental impact and supports local farmers. Great Performances is proud of its proactive approach to sustainability.

Image Credits: ©Great Performances, ©Clay Williams

Lauren Gershengorn and Brittany Baker of FOMO Baking Co.

A decade ago I was diagnosed with celiac disease, right around the same time that my sister Lauren was diagnosed with Eosinophilic esophagitis (EoE) reactive to eggs and non-celiac gluten sensitivity.  Over the past decade, we both spent countless holidays, birthdays, special occasions and family celebrations watching everyone else enjoy delicious desserts while we watched with envious eyes and with the feeling of being left out. Every once in a while, we would gain access to a gluten free tor vegan treat, but often would be, once again, feeling left out because these treats just never tasted “real”. More importantly and more often than not, these desserts were not properly marked with the allergen-free demarcations and there was no way for us to know if they were created in a way that would be safe for us to enjoy. 

There has been a dietary “trend” of gluten-free eating and a growing popularity of avoiding major allergens by a non-allergic audience, which has been great for awareness and has improved the accessibility to allergen-free foods. With this awareness and the increase of “allergen-free” foods, there has also been an increase in exposure to illness due to cross-contamination. Food items that are labeled as “gluten free” or “vegan” are often made in shared kitchens that do not have the protocols in place to ensure safe products.

Because the “trend” eaters don’t require true allergen-free foods, food producers have cut corners, not only resulting in allergens being prevalent in products, but in trend eaters being duped into eating the very ingredients they’re trying to avoid.

©FOMO Baking Co.

fter countless phone calls and hours of research, we decided that this was something we could no longer avoid – we had to jump in and create a gluten-free, vegan bakery that would not only produce treats that would be safe to eat, but treats that would also be delicious and appeal to the trend eaters who have helped  popularize our cause. We decided that we wanted to be as inclusive as possible; not only catering to those who could not (or chose not to) eat gluten or eggs, but all of the major allergens as defined by the FDA, plus sesame.

FOMO Baking Co.  does not use any ingredients that contain gluten, dairy, eggs, peanuts, tree nuts, soy or sesame.  We also don’t use any artificial colors or flavors – all of our ingredients are real ingredients our customers can pronounce (and likely have in their own kitchens!) Furthermore, we have received certification from all of our suppliers that their ingredients are certified gluten-free where applicable, and made or processed in a dedicated facility or on a dedicated line away free of the FDA major allergens (gluten, dairy, egg, peanuts, tree nuts and soy).

While we are working feverishly on creating more products, we have initially launched with five flavors of cookie bites, brownie bites and various options for cookie cakes. The cookie bites come in chocolate chip, oatmeal raisin, oatmeal chocolate chip, sugar and snickerdoodle flavors.

Since our launch in November, we have received wonderful feedback from customers, both with and without allergies. While the non-allergic audience base is incredibly important to us and our cause, it is especially heartwarming to hear from parents whose children were able to eat desserts for the first time in their lives.

We created FOMO Baking Co. to be a safe space where people like us and so many others, suffering from allergies and other food intolerances, could safely enjoy a fun and delicious dessert – and no longer have the Fear Of Missing Out.

Visit FOMO Baking Co. online at www.fomobaking.com.

©FOMO Baking Co.
Jump to Recipe

Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. This February, we’re celebrating the almighty carrot. A nutritious, earthy root vegetable, we love them pureed, roasted, braised, steamed, and raw. They’re a great way to add vibrant colors and textures to your plate. Long known to offer a wide range of health benefits such as improving eye health and lowering cholesterol, carrots are a great source of beta carotene, fiber, vitamin K1, potassium, antioxidants, and more.

From “Spicy Pickled Carrots with Hummus and Pita” at the Signature Cafe to “Curried Carrot Soup with Coconut Crème” at The Norm, enjoy our favorite carrot dishes at our restaurants across town or make them yourself using the mouthwatering recipe below, and be sure to visit the Katchkie Farm recipe archive for even more terrific ideas!

Want more seasonal ideas? Explore the full Food Festival series here.

CELEBRATE CARROTS AT OUR CAFÉS

February 11-14, 2000

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

CARROT AND RADISH SALAD

with citrus and cilantro

GARDEN COURT CAFE AT ASIA SOCIETY

SOMEN NOODLES

with carrot, shitake, and cabbage

SIGNATURE CAFÉ AT SIGNATURE THEATER

SPICY PICKLED CARROTS

with hummus and pita

THE NORM AT BROOKLYN MUSEUM

CURRIED CARROT SOUP

with coconut crème

Recipe: Crispy Parmesan Carrots

by Chef Saul Bolton

Ingredients

  • 1 pound baby carrots, washed and halved

  • 1/8 cup olive oil

  • 2 cloves garlic, minced

  • 1/8 cup grated Parmesan cheese

  • 2 tablespoons breadcrumbs

  • Salt and Pepper to taste

  • 2 tablespoons freshly chopped parsley

Method

  1. Preheat oven to 375° F and lightly grease a cookie sheet.

  2. Combine carrots, Parmesan cheese, breadcrumbs, garlic, olive oil, salt and pepper.

  3. Spread on prepared cookie sheet and bake for 20 to 25 minutes until golden and crisp.

  4. Garnish with parsley and serve while still warm.

More Recipes

It’s been a delicious year at Great Performances! We introduced even more plant-forward dishes (including our vegan demi-glace) and have thrown a record number of events including corporate events, brand activations, movie and Broadway premiers, weddings, conferences, and of course, holiday parties!

FOOD CONSUMPTION BY CATEGORY

As we looked back at what people ate this year, we noticed a couple trends. First, our customers, clients and diners are spending more on Fruits, Vegetables, Grains, Seeds and Nuts compared to any other category. Additionally, we’ve noted an almost 15% increase in the consumption of plant-focused meals, which aligns with the continued growth of plant-based, vegetarian and vegan eaters. It also seems to indicate that people are ready to embrace a balanced plate even at indulgent events! We’ve definitely noticed an uptick in the request for vegetarian friendly dishes as a primary offering at weddings, and our talented chefs have been busy creating new, innovative dishes that look as beautiful as they are delicious.

Focusing on our vegetable and fruit consumption, all the usual suspects made our popularity list.

As we looked back at what people ate this year, we noticed a couple trends. First, our customers, clients and diners are spending more on Fruits, Vegetables, Grains, Seeds and Nuts compared to any other category. Additionally, we’ve noted an almost 15% increase in the consumption of plant-focused meals, which aligns with the continued growth of plant-based, vegetarian and vegan eaters. It also seems to indicate that people are ready to embrace a balanced plate even at indulgent events! We’ve definitely noticed an uptick in the request for vegetarian friendly dishes as a primary offering at weddings, and our talented chefs have been busy creating new, innovative dishes that look as beautiful as they are delicious.

Focusing on our vegetable and fruit consumption, all the usual suspects made our popularity list.

TOP VEGETABLES OF FRUITS OF 2019

Vegetables

  • Greens

  • Tubers

  • Tomatoes

  • Legumes

  • Squash

  • Alliums

  • Carrots

  • Peppers

  • Cucumbers

  • Mushrooms

  • Corn

  • Beets

  • Eggplant

  • Asparagus

Fruit

  • Citrus

  • Pineapples

  • Berries

  • Bananas

  • Apples

  • Melons

  • Mangoes

  • Grapes

  • Pears

  • Peaches

  • Plums

  • Kiwi

  • Pomegranate

  • Rhubarb

Although there were no real surprises for us, it was exciting to see the distribution of the consumption of the different varieties of food and how very specific items, including tomatoes, carrots and beets, compared to aggregated items, like greens, legumes and alliums. We consumed more greens than tomatoes, carrots and beets combined, which makes sense when considering that greens make the perfect foil for all of our vibrant and delicious produce!

Last year, we explored some of our favorite local products delivered thanks to our partners and friends including Gotham Greens, Koppert Cress, Fossil Farms, Goffle Poultry, our friends at the Green Market and of course, Katchkie Farm. Here’s how we stacked up this year:

  • 6,040 pounds of New York State apples

  • 115,200 cage free chicken eggs

  • 975 pounds of New York State ground polenta, sourced from GrowNYC’s Regional Grain Project

We’re excited to taste and see what 2020 brings!