Auntie Nadia’s Cranberry Chutney Recipe
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Our Favorite Wedding Venues, Inside and Out
By Great Performances
Engagement season is at it’s peak and it’s almost time to start planning for the big day! After setting your budget, possible dates and starting your guest list, the next step is finding your dream wedding venue in New York. With so many options in the Greater New York area, it can definitely be overwhelming to search for the best wedding venues in New York, but we’ve got you covered with a list of some our team’s favorite venues for your special day.
A New York Wedding Venue With Amazing Views
If you want to get married in the heart of Manhattan, this secret garden awaits you! Right off of 5th Ave, 620 Loft and Garden overlooks St Patrick’s Cathedral and Rockefeller Plaza for some of the best views in New York City. The crisp interior allows for you to bring your vision to life, which is only matched by the elegance of the pristine gardens.
An Iconic Wedding Venue In Brooklyn
The Brooklyn Museum in one of NYC’s most unique venue. Couples have the option to be married and have their reception in the modern, glass pavilion with Brooklyn as their backdrop, or in the timeless Beaux Artes Court, surrounded by historic art and under an extraordinary brass chandelier. Guests get VIP access to art, culture and an experience they will never forget.
One Of The Prettiest Wedding Venues In NY State
Located in northern Westchester County, Caramoor’s flower gardens, picturesque cedar trails and historic home makes this unique space perfect for a wedding. Caramoor can host parties from 50-800 guests allowing guests to experience all 90 archers throughout the course of the evening. Don’t forget to visit throughout the season for one of their amazing summer concerts!
A Truly Unique Wedding Venue In Queens
For the rustic chic wedding couple, The Foundry offers great outdoor space, lots of exposed brick, and a fun industrial vibe. With views of the Queensboro Bridge, the ivy covered oasis is a dream for every couple!
A Mansion Wedding Overlooking Central Park
Located in the Upper East Side, The Museum of the City of New York’s beautifully renovated landmark building on Fifth Avenue’s iconic Museum Mile is the perfect space for your special day. With floor-to-ceiling french doors, a stunning marble staircase, a private outdoor space and views of Central Park, an MNCY wedding is nothing short of breathtaking.
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Museum of the City of New York Weddings
A Classic New York Wedding Venue
The legendary Plaza Hotel is the perfect location for a one-of-a-kind celebration that is modern, timeless and elegant. With 4 enchanting rooms to chose from, there’s no doubt that your wedding will feel like a real-life fairytale.
A Nature Lover’s Dream New York Wedding Venue
Wave Hill is known for its natural beauty. The florals, greenery, landscape and architecture speak for itself. There are so many places on the property to host the various parts of the evening, you are constantly surprising your guests each step of the night. You can have your first look in the Aquatic Garden by the coy pond, the ceremony on the upper lawn with the stunning pergola behind you and cocktail hour on the lower lawn overlooking the Hudson and the palisades just as the sun begins to set. It truly is a hidden gem, and as a public garden a place you can come back to whenever you like for years to come after your wedding.
The Hamptons. The Hudson Valley. The Berkshires. Connecticut. Beyond the city limits, Great Performances can bring the sophistication and elegance of a city wedding to any location. Whether it’s escaping “Out East” to the Parrish Museum, your favorite summer camp in the Berkshires, an estate in Connecticut, or a scenic lawn in the Hudson Valley, your options are limitless.
Search for your dream wedding venue on Great Performances’ Wedding Venue Searcher
LET US CREATE YOUR DREAM WEDDING
Great Performances catering has been around since 1979 when it was founded as a waitress staffing agency to help those women who were working towards a career in the arts. We have now evolved to become New York’s premier events caterer as well as a company that believes in giving back to the community.
Our culinary team works with seasonal, sustainably sourced local ingredients to interpret your dreams into dishes for your wedding celebration.
Throughout the years we have cultivated relationships with some of the best wedding venues in New York. Contact us to learn more about how we work and how we can make your dream wedding come to life.
If you want to learn more about having your wedding at one of these spectacular New York wedding venues, fill out the form below and a planner will reach out to you shortly:
GOINGS ON AT THE BEST WEDDING VENUES IN NEW YORK
Introducing 8 1/2 at 9 West 57th
Jump to Gallery Jump to Menu Holiday Party | 8 1/2 @ 9 W 57th | Senior Event Director Jodi Smith Midtown’s Sophisticated New Venue
Partnership in Action: Nourishing Families, Strengthening Community
At Great Performances, we believe that nourishment is a cornerstone of community—and this year, we were proud to help strengthen that foundation through our partnership
Celebrating Community, Creativity & Connection: Highlights From Three Standout Events
This season, we were proud to support a series of extraordinary events that brought together leaders in science, the arts, and horticulture. Each celebration showcased
Curtain Up on 2026: The Shows We Can’t Wait to See
At Great Performances, our story began in the arts. Founded as a waitress service for women in the performing arts, we’ve grown into one of
Event Recap: World Science Festival Gala 2025
Jump to Gallery Jump to Menu World Science Festival Gala 2025 | Jazz at Lincoln Center On October 27th, we supported the World Science Festival
A SEASON OF FUNDRAISING FOR CHILDREN
By Rob Arango
It has been a remarkable, heartfelt gala season with the ever generous New Yorker’s coming out to support the multifarious. Whether it be the Sylvia Center teaching children about nutrition and fresh food, or the World Childhood Foundation advocating on behalf of protecting young children from exploitation and international trafficking, not one gala is more important than the next.
All of them are critically in need of constant funding to teach, protect, inspire and find a loving home from birth through the oldest adoption agency in New York. The New York Foundling has placed thousands of infants and young children in loving, caring and warm homes since 1894.
I was fortunate enough to be invited as a guest at the New York Foundling’s Gala at The Plaza and at my table seven guests, all who were adopted, shared their gratitude to their adoptive parents and to the Foundling. I’m pleased to share quotes and pictures from these charities.
The Foundling’s 150th Anniversary was spectacular! This is mostly due to the hard work and hands of the banquet team and wait staff. I highly recommend The Plaza Hotel! In all my years of serving on charitable gala committees, and as a board member of philanthropic organizations, I have never experienced such passion, professionalism and generosity from the head of events at any venue, let alone one such as the legendary Plaza Hotel!
– Joanne Marisa Sullivan, Guest and Committee Member at the New York Foundling
The World Childhood Foundation, established in 1999 by Her Majesty Queen Silvia of Sweden, envisions a world where all children are free from violence, sexual abuse and exploitation. Each year, Childhood USA hosts its ThankYou Gala Awards in New York City. This is the largest fundraiser for our foundation, mobilizing support for our US programs. These critical funds allow us to continue our work to stimulate, promote and enable the development of solutions to prevent and address sexual abuse, exploitation and violence against children.
During this annual event, we recognize outstanding individuals and corporate leaders that have significantly furthered the cause of children’s rights worldwide. By honoring these extraordinary individuals it is our hope that their work will inspire other leaders, businesses, foundations and organizations to follow our awardees’ example by protecting children everywhere.
– Agna Brayshaw, Project Manager at the World Childhood Foundation USA
The Harlem School of the Arts Gala is our largest fundraiser and for the past four years, we have raised over a million dollars holding the celebration at The Plaza. The funds raised have a direct impact on our students’ access to arts education in the four disciplines of music, art and design, dance and theatre, where over 60% of our students, most of whom are from Harlem and Upper Manhattan, receive financial support.
– Talya Westbrook, Chief Development Officer at Harlem School of the Arts
Our annual event at The Plaza, A New York Winter’s Eve, provides the perfect setting in which to graciously thank our supporters, give them an insider’s look at new or expanded services coming down the pike, and tell a client story or two through multi-media, that leaves guests feeling inspired and proud to be associated with Volunteers of America-Greater New York. For instance, at Monday’s event, our emcee, Willie Geist announced from the podium that funding was just approved for us to begin providing mothers whose babies are born with neonatal abstinence syndrome,
the permanent housing and wrap-around services they need to overcome their addiction and never return to using. Saving babies, saving families is something everyone can get behind and conveying complex, not very pretty issues in a beautiful room like the Grand Ballroom, when everyone is there to celebrate our successes, welcome in the holiday season and support our efforts, makes it easier. We are all in this together. Our donors, our staff, The Plaza, the entire team.
– Rachel Weinstein, Vice President of Communications and External Relations at Volunteers of America
In the little world in which children have their existence, whosoever brings them up, there is nothing so finely perceived and finely felt as injustice.
– Charles Dickens
By Emily Reifel
Photo: ©Jason Walker
Photo: ©Jason Walker
Anyone that has worked with me on a social event at The Plaza knows that I’m big on honoring tradition. It’s one of the reasons that The Plaza is so special to me because it’s a place where so many family traditions are celebrated.
Everyone has their favorite memories of The Plaza during the holidays. For me, my biggest honor is when a client comes, after hosting one or two Plaza affairs, and returns for another one. I was lucky enough this year to get a call from Nicole, who was looking to host her son’s wedding at The Plaza. I recognized her name and remembered that she had also hosted her other son’s bar mitzvah with us when we first reopened The Plaza in 2009. To make things even more exciting, she told me that she also had her wedding at The Plaza.
Photo: ©Jason Walker
We quickly got her soon-to-be daughter in law over to do a walkthrough. It was a girl’s night with myself, the bride Alessia, Nicole and their planner Madeline Zeiberg from MZ Events (who is a regular Plaza planner). I couldn’t wait to meet Alessia and show her around. I was just hoping she fell in love with The Plaza the way she fell in love with Nicole’s son and that she would continue the tradition. There was no pressure to choose The Plaza, but of course, we were all hoping that she would like it. The next day, Nicole called and said: “We have a winner.” Alessia and Mikey came back on their own to walk around and dream of their big day.
We put the wedding together in under a year. Alessia and Mikey were always so excited every time we saw each other, and I could see the joy in Nicole and her husband David’s face when they watched the couple dream of their big day.
Photo: ©Jason Walker
One of my favorite moments was when we had their tasting. Everyone was excited to try the wines, and we tried a few more bottles than we usually do and made an afternoon of it. The couple was talking about their first dance, and at one point, we had this idea that they should practice it right then and there; we turned the music on and had an impromptu rehearsal.
Before we knew it, we were ready for our final walkthrough and Madeline’s team had finalized all of the details. It was a breeze working with DeJuan Stroud for decor, Jimmy Valli for music, Jason Walker for photos and video and Ben and Jaime from Bentley Meeker Lighting and Staging.
Photo: ©Jason Walker
The big day had finally arrived and guests made their way to the Terrace Room, which was decorated in all white flowers and greens—inspired by the Mediterranean. The ceremony went off without a hitch and guests enjoyed a cocktail hour, complete with a gorgeous sushi station and caviar bar—no detail was spared.
After the cocktail hour, guests were escorted into The Grand Ballroom where DeJuan had taken the Mediterranean inspiration to the next level. The guests felt as if they had been transported straight to Italy, which was just what they wanted. Large trees towered over the tables with twinkle lights glowing off off them; crystal candelabras graced the room giving it a sleek, modern, yet palatial feel; accents of pink flowers gave the room the perfect pop of color; and the ceiling was transformed into a starry night, complete with the moon. It was so stunning and untraditional but still worked in the elegant Grand Ballroom setting.
Photo: ©Jason Walker
At one moment, I saw Nicole twirling in her dress on the dance floor, and I couldn’t help but think this had to be one of the best days for her to stand in the same spot where it all began for her and David.
During the toasts, many mentioned the tradition of using The Grand Ballroom at The Plaza for family affairs. I was so happy to be a part of this, and I can’t wait for the next one. The party rocked on and the after-party kept the dancing going until 2:30 am.
Thank you, Nicole, David, Mikey and Alessia. I’m so honored to continue this Plaza tradition and can’t wait for many many more!
LAMB TAGINE
By Chef Geoff Rudaw
A popular dish in my home around the holidays is Lamb Tagine. The warm scents of the spices simmering slowly permeate the kitchen, and slow cooked lamb evokes memories of family and tradition. It isn’t specifically a Tagine that has been a tradition in my home, but slow and low braised entrees that are. These dishes are usually crafted early in the day, the flavors floating through the air, creating olfactory hues. Everyone anticipates finally sitting together, young and old, to enjoy the now tender and succulent meal. Whether it be lamb stew, pot roast, slow cooked ham, these traditions define the holidays for us, and create the memories we pass down to our children. This recipe is forgiving, feel free to substitute what you have in house for your own version. I like to pair mine with the larger grain of warm cous-cous, cooked with minced vegetables, dry apricot and saffron. For a vegetable, I prefer spiced eggplant simmered with tomatoes, garlic and cilantro.
INGREDIENTS
PROCEDURE
2 lbs boneless lamb shoulder, trimmed of fat (about 1 1/2 lbs)
1 tsp ground turmeric
1 tsp ground ginger
1 1/4 tsp salt
2 tsp vegetable oil
1 1/2 cups diced onions
3 large garlic cloves, minced
1 cup chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, tied together with a cotton string
2 preserved lemons, cut in 8th.
Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb. Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, preserved lemon and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
More Recipes
Auntie Nadia’s Cranberry Chutney Recipe
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Chef Omar’s Braised Lamb Shank
Chef de Cuisine Omar Hegazi shares a recipe for a braised lamb shank, perfect for a holiday feast.
Anastassia’s Holiday Honey Pryanik Cookies
Inspired by Anastassia’s Russian roots, these soft honey cookies are easy to mix, fun to shape, and perfect for little helpers to decorate.
Holiday Cooking with the Deuel Family
A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.
December 2025 Food Festival: Pumpkin Seeds
This month’s Food Festival spotlights pumpkin seeds with a chef-crafted sage pumpkin seed brittle, plus pro tips and serving inspiration.
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
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Farm-to-Table Thanksgiving Recipes from Katchkie Farm
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HOLIDAY SORREL PUNCH
By Afiya Witter
My mother always has the punch on hand during the holidays. Sorrel is a traditional Jamaican punch made from dried hibiscus. My mother always gets the flowers fresh and dries them at home, but you can find dried hibiscus leaves prepackaged. This punch can be spiked with rum or red wine and makes for a delicious drink.
INGREDIENTS
PROCEDURE
8 cups water
4 oz. sorrel (or dried hibiscus flowers)
4 whole cloves
2 inch piece of fresh ginger, sliced
2/3 cup sugar
1 cup rum (optional)
In a large saucepan, bring the water to a boil over high heat. Remove from the heat and add the sorrel, cloves, ginger and sugar. Cover and let steep for 1 hour.
Strain the liquid and chill in the refrigerator. Serve over ice.
More Recipes
Auntie Nadia’s Cranberry Chutney Recipe
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Chef Omar’s Braised Lamb Shank
Chef de Cuisine Omar Hegazi shares a recipe for a braised lamb shank, perfect for a holiday feast.
Anastassia’s Holiday Honey Pryanik Cookies
Inspired by Anastassia’s Russian roots, these soft honey cookies are easy to mix, fun to shape, and perfect for little helpers to decorate.
Holiday Cooking with the Deuel Family
A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.
December 2025 Food Festival: Pumpkin Seeds
This month’s Food Festival spotlights pumpkin seeds with a chef-crafted sage pumpkin seed brittle, plus pro tips and serving inspiration.
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
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By Rob Arango
Julie Satow, journalist and author, recently published a book on the history of The Plaza Hotel. Julie is a native New Yorker residing in the West Village with her family. The Plaza: The Secret Life of America’s Most Famous Hotel recounts the history and forgotten tails of the world renowned hotel and its famous guests.
CPS Events is happy to introduce Julie as our “Plaza Personality” this month.
Julie Satow, Author Of The Plaza: The Secret Life Of America's Most Famous Hotel
Where were you born?
I was born in Riverdale, in the Bronx. A true, born-and-bred New Yorker!
When did you first come to the Plaza?
It is hard to know the very first time that I visited the hotel. Growing up in New York City, the Plaza was always a constant in my life. After school, I would often go to Central Park with my friends, and the Plaza’s white façade was ever visible over the tree tops. And whenever my grandparents visited from Pennsylvania, they would stay at the hotel. I recall so many memories of being in their enormous hotel room, looking out on the pedestrians walking along Fifth Avenue, or the horse-drawn carriages lining up against the park. I also used to love to wander the Plaza’s hushed hallways or ride the elevators and pretend to wreak havoc like Eloise (although unlike her, I always behaved myself!).
What made you write a book about the Plaza, and why is it so close to your heart?
As a journalist who covers the real estate industry, I had written plenty about the Plaza over the years. And when I became engaged, I chose the beautiful Terrace Room in which to say my vows. The Plaza has always been special to me, and, like so many others, I’ve long known it has a rich history that spans more than a century. But as a journalist and a curious New Yorker, I wanted to learn more!
The Plaza has stayed much as it was when it first opened in 1907, but it has also changed over the decades. I wanted to tell that story, of how the Plaza is a part of the larger fabric of the city that surrounds it, a lens through which to understand New York, and even the country. As I say in my book, “The Plaza was built in an era before radio and exists in a time of Facebook. Like a white marble mountain rising in the center of the city, the Plaza stands weathered, permanent, and implacable.”
What was the most shocking story that you found out in all of the 292 pages that you wrote?
There were so many stories that surprised me! As I did my research, I realized that many stories about the Plaza had been long forgotten to history. For instance, I discovered that a brutal murder took place while the hotel was still under construction—the New York Times called it “Murder in Mid-Air” because it occurred on the Plaza’s unfinished eighth floor. One hundred years ago, the eighth floor was impossibly high!
I also loved the tales of the many eccentric widows who lived at the hotel. They were dubbed “The 39 Widows of the Plaza,” and included a wealthy Russian princess who kept pet owls and even a lion, who lived in her hotel bathtub, and a Kentucky heiress to a great fortune who invented the cocktail party. There were other things too, like the fact that the hotel very nearly closed during Prohibition, or how Ivana Trump was the only female president ever to run the Plaza, or that it was thanks to a 12-year-old-girl that The Beatles ended up staying at the hotel.
Do you think there could be a new 21st Century Black and White Ball? If so, who would be the new Truman Capote?
What a great question! Yes, I believe there could be another Black and White Ball today, but instead of Truman Capote, the host would be Lady Gaga. And instead of guests wearing black-and-white, they would be told to dress in outrageous colors. Lady Gaga, like Truman Capote, is such a force of nature and has so much talent, I’m sure she could draw an amazing crowd!
Is there a favorite room that you love and why?
I love the Edwardian Room, with its stunning views of both the Pulitzer Fountain on Fifth Avenue and the greenery of Central Park. It is an architectural gem, with its intricate wood paneling, and its history is unparalleled. It has been around since the very beginning, the favorite dining spot for everyone from Broadway producer George Cohan, to wealthy dowagers who lived at the hotel. It is also the location of New York’s first power breakfasts!
What is it about the Plaza that makes New Yorkers feel like it is their own hotel?
The Plaza is an icon, like the Brooklyn Bridge or the Chrysler Building. But unlike those structures, the Plaza is accessible to everyone. Anyone can walk through the halls of the hotel, glimpse the famous Eloise portrait, or sip tea at the Palm Court. For many, the Plaza is akin to an extension of their very own (supremely elegant) living room!
If you could have been a guest at the Plaza, what decade would you choose?
Well, of any decade that I researched, the 1920s Jazz Age sounds like the most fun! This was when the writer F. Scott Fitzgerald used to haunt the hotel, attending tea dances in the basement Grill Room and taking his wife Zelda on crazy jaunts, like jumping fully-clothed into the Pulitzer Fountain. I have a photo in my book from this time, and you can see the Plaza standing sentry on the corner, surrounded only by other low-slung buildings, signifying its import and architectural beauty.
This was also the era when Harry S. Black, the Plaza’s debonair owner, lived in a penthouse on the top floor of the hotel. I would really have loved to meet Harry! He was the country’s first-ever real estate tycoon, and a larger-than-life personality who also built other important structures, such as the Flatiron Building.
Who do you think was the most famous guest to check in?
That is a tough one! There are so many famous guests, but I always loved the fact that Frank Lloyd Wright lived at the hotel while he was designing the Guggenheim museum. He famously said that the Plaza was the only building that he loved that he hadn’t built himself!
Why was the Plaza built at 59th and Fifth Avenue?
At the time the Plaza was built, Fifth Avenue didn’t have so much as a streetlight. But its location, at the foot of Central Park, would soon become the heart of Manhattan island. It was a prescient move by its builders. The site also offered something very unique in New York: two visible facades. There was Central Park South, which was offset by the park, and Fifth Avenue, which was offset by Grand Army Plaza. Its location is one reason that the Plaza became such a significant landmark.
How long did it take to write your thoroughly researched book?
I began research in 2015, and it was published in 2019, so nearly four years from start to finish. I read more than ten thousand articles, interviewed close to 100 people, and traveled from India to Israel for research. Writing this book was the best job I ever had!
What is your next book?
Thanks for asking. I am still working on my book proposal, but suffice it to say, it is not about a New York hotel!
By Great Performances
Our 11th Annual Latke Festival benefiting The Sylvia Center proved to be even more exciting than previous years’ festivals! With 25 latkes spanning the globe of flavors from Colombian to Vietnamese and toppings ranging from the traditional apple to the innovative—and timely—Impossible Burger, our guests were dazzled and our judges were challenged to select the best offerings. After much tasting and deliberation, the judges announced eight winners across six categories.
Most Creative Latke (tie)
Chef Bao Bao, Baoburg: Okonomiyaki Latke, Japanese style octopus potato pancake topped with sweet soy sauce, mayonnaise, bonito flakes
Jewish Food Society contest winner, Sasha Shorr: Russian Latke, smoked white fish and potato latke, horseradish sour cream, caviar
Best Vegetarian Latke
Chef Dima Martseniuk, Veselka: Veggie Reuben Latke / Smoked Ham Reuben Latke, homemade sauerkraut, homemade Russian dressing, Swiss cheese
Best Traditional Latke
Chef Sarah Flynn, Yellow Magnolia Cafe and Patina Events at Brooklyn Botanic Garden: The Classic Potato Latke, whiskey braised apples, horseradish creme fraiche, chives
Best Newcomer Latke
Chef David Burke, David Burke Tavern: Horseradish & Caraway Latke, pastrami smoked salmon
People’s Choice Best Latke (tie)
Chef Dima Martseniuk, Veselka: Veggie Reuben Latke / Smoked Ham Reuben Latke, homemade sauerkraut, homemade Russian dressing, Swiss cheese
Chef Vanay Coffey, The Bankers Club at 120 Broadway: Sweet Potato Latke, marshmallow brulee
Overall Best Latke
Chef Albert Nguyen, Hanoi House: Sweet Potato and Shrimp Fritter
Complementing these delicious and often-fried variations on the traditional Hanukkah dish were a number of other delightful treats including Jacob’s Pickles and Orwasher’s sufganiyot, two perennial favorites; Pearl Street Caviar; and My/Mo Mochi Ice Cream. Guests washed down the food with GuS’ Soda, wines provided by City Winery, and specialty cocktails featuring Angel’s Envy Bourbon and Grey Goose Vodka.
Although the food was a large part of the event, the main focus was raising money for The Sylvia Center. This year, we raised the more money at the Latke Festival than we had in previous years, with five times the amount of text-to-donate donations from the previous year!
Check out the Latke Festival website for more information including photos, press, and the full list of sponsors, participants and judges. And don’t forget to mark your calendars for our 2020 Latke Festival scheduled for Monday, December 14!
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration.
This month we’re celebrating rutabaga. Rutabaga is a winter root vegetable that is a cross between a cabbage and a turnip. When eaten raw, they taste slightly milder than turnips, offering a slight bitter, earthy flavor, and when cooked, they produce a savory-sweet flavor. They can be mashed, roasted, baked or boiled, and added to some of your favorite winter dishes.
Rutabagas are not only delicious, but also a great source of potassium, magnesium, calcium and more. They also help to improve digestion, lower blood pressure and boost your immune system. Enjoy our favorite rutabaga dishes at our venues and be sure to try our recipe below or check out the Katchkie Farm recipe archive.
Want more seasonal ideas? Explore the full Food Festival series here.
Celebrate Rutabaga at our Cafés
January 15-19, 2020
POACHED DUCK EGG
rutabaga mash, louisiana bbq sauce, scallion, bosc pear chip
ROASTED RUTABAGA SALAD
hand sheared greens, popped cranberries, shaved manchego cheese, sherry vinaigrette
SPICED RUTAGABA FLATBREAD
caramelized apple, smoked mozzarella
RUTABAGA BISQUE
apple bacon chutney
- GARDEN COURT CAFÉ AT ASIA SOCIETY
- CURRIED RUTABAGA SOUP – coconut crème, scallions
Recipe: Rutabaga Soup
by Chef Saul Bolton
Ingredients
¼ lb. onions, diced
¼ lb. carrots, peeled and diced
½ oz. garlic, minced
¼ cup canola oil
2 lbs. rutabaga, peeled and cubed
½ lb. Yukon Gold potatoes, peeled and cubed
1 tbsp fresh thyme
Salt and Pepper
Garnish: sour cream, parsley
Procedure
Heat a heavy-bottomed soup pot. When hot, add canola oil then add onions, carrots, and garlic. Cook over medium heat until onions are carrots are softened. Add rutabaga and potatoes, season with salt and pepper. Cover with water by two inches and cook until vegetables are soft.
Puree contents until very smooth, adding more liquid to adjust consistency. If using a standard blender, fill jar no more than half full, remove your lid’s center insert, cover with a folded kitchen towel and then blend. Strain then taste for seasoning.
Serve with a dollop of sour cream and a sprinkle of parsley.
by Loriana Sanabria
For the Cocktail
-
3 Cups Pumpkin Puree
-
8 Cups Apple Juice
-
3 tbsp Orange Juice
-
6 tbsp maple syrup
-
1 tsp Pumpkin Spice (see recipe below)
For the Garnish
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Cinnamon sticks
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Star anise
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Sliced apples (toss in lemon juice to prevent browning)
-
Pumpkin spice mix
For the Pumpkin Spice
1/4 cup ground cinnamon
2 tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground cardamom
Procedure
-
Prepare the base. Place all ingredients into a cooking pot and whisk well. Heat over a medium-high heat until mix begins to steam, serve hot. Yields about 2.5-3 quarts.
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To serve. Carefully ladle into heat-safe glasses and garnish. For an alcoholic version, add 1 ounce of your favorite spirit. We recommend bourbon or rum.
NOTE: Over time the Pumpkin Puree will start to settle to the bottom of the storage container, stir mix before pouring into glass.
Risotto with Mushrooms
Liz’s basic formula for a risotto gets transformed into a celebratory meal with the addition of sautéed mushrooms. Their rich, earthy flavor makes for a decadent and satisfying main course for a holiday meal. A vegetarian-friendly, gluten-free dish, it can be easily adapted for vegans.
Serves 4
Ingredients
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1/2 pound assorted fresh mushrooms, cut into bite-sized pieces
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1 quart chicken or vegetable stock (homemade preferred, or find good quality store bought)
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2 tablespoons vegetable oil, divided
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2 tablespoons unsalted butter (for vegan option, substitute with high quality coconut oil or vegetable oil), divided
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1 small shallot, chopped
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1/4 cup minced onion
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1 1/2 cups Arborio rice
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1/2 cup white wine
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Kosher salt
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1/4 cup grated Pecorino Romano cheese (or try our vegan “Parmesan cheese” below)
Procedure
In a medium saucepan, bring the stock to a simmer and maintain at a simmer throughout.
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Heat 1 tablespoon each oil and butter in a large, heavy-bottomed saucepan over medium heat. Add mushrooms and sauté until brown. Season with salt and pepper and remove from the pan.
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In the same pan, heat remaining oil and butter over medium heat. When the butter is melted, add the shallot and onion and sauté for 2 to 3 minutes, or until slightly translucent.
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Add the rice to the pot and stir briskly with a wooden spoon to coat the grains well with the oil and butter. Sauté for another minute or so until you detect a slightly nutty aroma, but do not let the rice brown.
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Add the wine and continue to cook while stirring until the wine is fully absorbed. Stir in 1 teaspoon of salt.
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Add a ladle of hot stock and 1 teaspoon of salt to the rice and stir until the liquid is fully absorbed; lower the heat if the rice seems to be sticking. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue, adding ladles of hot stock and stirring the rice until the liquid is absorbed. While it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release the starch.
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The risotto is ready when the grains are tender but still firm to the bite, but not crunchy, which will take 20 to 30 minutes. If you run out of stock before you reach this point, add water, small ladles at a time.
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Stir in reserved sautéed mushrooms, Pecorino Romano, or vegan cheese. Taste and add more salt as needed.
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Serve immediately on warmed plates. For an extra-luxurious finish, top with freshly sliced black truffles.
For the vegan Parmesan cheese:
Combine 1 cup almond meal with 1/3 cup oil, 1/4 cup miso, and 1/4 teaspoon salt. Spread on a parchment-lined baking sheet and bake for 30 minutes at 250 until golden. Watch closely to prevent burning. Cool completely then crumble.