Carolina Betancourt, Author at Great Performances

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!

By Great Performances

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.

Celebrate Rutabaga at our Cafés

January 15-19

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

POACHED DUCK EGG

rutabaga mash, louisiana bbq sauce, scallion, bosc pear chip

ROTH BAR AT HAUSER & WIRTH

ROASTED RUTABAGA SALAD

hand sheared greens, popped cranberries, shaved manchego cheese, sherry vinaigrette

THE CAFÉ AT WAVE HILL

SPICED RUTAGABA FLATBREAD

caramelized apple, smoked mozzarella

THE NORM AT BROOKLYN MUSEUM

RUTABAGA BISQUE

apple bacon chutney

GARDEN COURT CAFÉ AT ASIA SOCIETY
- CURRIED RUTABAGA SOUP – coconut crème, scallions

Rutabaga Soup

By Chef Saul Bolton

Serves 6

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

Cinnamon sticks
Star anise
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.
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

1/2 pound assorted fresh mushrooms, cut into bite-sized pieces
1 quart chicken or vegetable stock (homemade preferred, or find good quality store bought)
2 tablespoons vegetable oil, divided
2 tablespoons unsalted butter (for vegan option, substitute with high quality coconut oil or vegetable oil), divided
1 small shallot, chopped
1/4 cup minced onion
1 1/2 cups Arborio rice
1/2 cup white wine
Kosher salt
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.

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.
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.
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.
Add the wine and continue to cook while stirring until the wine is fully absorbed. Stir in 1 teaspoon of salt.
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.
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.
Stir in reserved sautéed mushrooms, Pecorino Romano, or vegan cheese. Taste and add more salt as needed.
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.

By Great Performances

Over our 40 years, we’ve been privileged to create and cater events celebrating life’s milestones, engaging clients, launching products, raising funds and awareness, and building positive work environments. And with our scope and volume of work—and in 2018 alone we served more than half a million meals—we knew we had the opportunity to do more.

About a year ago, we launched Embrace at select venues. Embrace extends our philosophy that “Life happens around food®” to the spaces where people work, collaborate, celebrate and live, providing education, conversation, and engagement around food. Our first pillar, Embrace Wellness, focuses on health and well-being. Through collaborations with a registered dietitian nutritionist, our chefs have crafted balanced, health-supportive meals, supplementing the traditional favorites with what’s quickly becoming new favorites. Through blog posts, webinars, and live demonstrations, we engage our customers, sharing recipes, perspective shifts, and tips for navigating often complicated food choices to select foods that nourish their bodies and minds.

We invite you to Embrace Wellness with us and to stay tuned for our next pillar which embraces a different aspect of our daily lives.

And now, a note from Emilia Sochovka, our Embrace Wellness registered dietitian nutritionist.

Embrace Wellness celebrates nutrient-dense, seasonal and delicious food, while also sharing expert guidance on balanced living and wellness trends. On gpembrace.com, find featured blogs, recipes, and webinars on health topics delivered by our registered dietitian nutritionist. In our cafes and at events, Embrace Wellness empowers guests to adopt a fresh way of looking at their food choices.

The purpose of Embrace Wellness is to empower our community to make daily choices that sustain health. This year, give thought to simple habits that enhance the holiday season by helping us feel healthy, energized, and happy.

Have a snack with protein and fiber before a holiday party to ensure you do not arrive hungry. Examples include carrot sticks and hummus, berries and almonds, or a hard-boiled egg and whole wheat crackers.
Eat foods with vitamin C to boost your immunity. Think only citrus foods have vitamin C? Think again. Try antioxidant-rich vegetables like broccoli, Brussels sprouts, cauliflower, endive, parsnips and potatoes.
Stay active by trying winter activities like indoor rollerblading, rock climbing, ice skating, skiing, hiking and walking.

With the holidays in full swing, balance indulgences with practices that nourish and strengthen your body. Each day is an opportunity to support well-being.

Learn more at gpembrace.com.

By Great Performances

Looking back on 2019 makes GP at once nostalgic about the year past and supercharged for the year to come. As traditional, the gala season kicked off with the Lycée Français de New York fundraiser. Never one to ascribe to tradition, they were first to use the event space, which once was a trading floor and now is a Skylight Group event space. On the heels of that exquisitely appointed crowd was the equally fabulous—but much more monochromatic— Red Dress Awards hosted by Woman’s Day at Jazz at Lincoln Center, honoring those who have made great efforts in women’s heart health. They both have a way of warming up February!

Speaking of women’s health, and placed a little further into spring was Planned Parenthood’s annual fundraiser honoring those who fight the good fight for the health rights of women (a proud partnership for GP as a woman-owned company). Out in Brooklyn, we honored the visionary Frida Kahlo at the Brooklyn Museum’s annual fundraiser. It was a colorful exploration of Mexican flavors and aesthetics. Later in the spring, Time 100 honored the world’s greatest at Jazz at Lincoln Center, and we were honored to breathe the same air! Fortunately, this summer we were able to get plenty of fresh air out in Montauk as we took the show on the road to the Hero Hotel for Saks Fifth Avenue’s partnership with Bumble.

Back to the boroughs, we saw DVF pass the torch to Tom Ford at the CFDA awards. In the Fall, we were privileged to be a part of the evenings of Tina and Dolly. Those only-one-name-needed women both saw the launch of their creative retrospectives. It’s been a year of really THE BEST events and even better clients, and as we near the end of 2019 we are filled with gratitude and enthusiasm.

Lycee Francais de New York Annual Gala

February 9, 2019, at Skylight on Vesey

Lycée Francais celebrated the 20th year of its largest fundraising event at a never before activated space in the financial district, Skylight on Vesey. The gala honored Hamdi Ulukaya, Founder and CEO of Chobani.

The gala’s 900 guests enjoyed a delicious dinner featuring a Gotham Greens’ Salanova Salad with Greenhouse Blooms, Elderflower Carrot Creme, French Verbena ad Lemon Vinaigrette; Eggplant Chermoula with Cauliflower Couscous, Crispy Chickpeas, Tahini, Roast Tomato and Harissa; and a delicious assortment of Petit Fours.

16TH Annual Red Dress Awards

February 12, 2019 at Jazz at Lincoln Center

Great Performances had the honor of working with Woman’s Day, for the 10th consecutive year, at their 16th annual Red Dress Awards at Jazz at Lincoln Center. The 2019 Red Dress Awards honored Angela Bassett, Chandra Wilson, Girl Trek (T. Morgan Dixon and Vanessa Garrison) and Mary Norine Walsh for their work in increasing awareness about heart-related issues.

The event’s 400 guests enjoyed breathtaking views of Columbus Circle and Central Park South while indulging in our delicious Dim Sum and Cheeses for the Growing Season food stations.

2019 Brooklyn Artists Ball

April 16, 2019 at the Brooklyn Museum

David Stark Design transformed The Beaux-Arts Court into a colorful, festive venue for the 8th Annual Brooklyn Artists Ball which brings together local and notable artists, raises money for the museum’s programs and honors individuals and organizations making a difference in the art community. This year, Bank of America and artist Nick Cave were honored for their work and support.

Inspired by the museum’s current exhibit, Frida Kahlo: Appearances Can Be Deceiving, which celebrates artist and activist Frida Kahlo, the decorations featured a custom canopy made from thousands of papel picado flags, creating a magnificent centerpiece in the dining room.

The gala’s 600 guests enjoyed a delicious dinner featuring Shrimp Ceviche Tostada with Hamachi Blood Orange Aquachile; Goffle Road Farm’s Chicken Breast with Mole Amarillo, Vegetable-Stuffed Squash Blossom and Blue Corn; and a decadent Horchata Flan.

Time 100 Gala

April 23, 2019 at Jazz at Lincoln Center

In April of every year, TIME Magazine honors the 100 most influential people in the world with a special edition and a Gala Dinner in their honor. Since its inception, Great Performances has catered this iconic event at the world-famous Jazz at Lincoln Center.

The dignitaries honored range from Barack Obama, Pope Francis, and John McCain to Oprah Winfrey, Gayle King, and Dwayne Johnson. Honorees Lady Gaga, Taylor Swift, John Legend, Prince, and Jennifer Lopez have performed as well. This is always one of our favorite “Great Performances” of the year and we look forward to it with great anticipation every spring.

The Council oF Fashion Designers of America Awards

June 3, 2019 at the Brooklyn Museum

For the second year in a row, The Council of Fashion Designers of America brought food and fashion under one roof at the Brooklyn Museum. More than 600 of the biggest names in fashion made their way to Brooklyn for an unforgettable night honoring Carine Roitfeld, Jennifer Lopez, Eileen Fisher, Lynn Yaeger and Alexander McQueen.

The night started with an indoor/outdoor cocktail party where guests enjoyed Goat Cheese Bon Bons and Toasted Tomato Tarts. Once inside, they enjoyed a delicious dinner featuring Salad Shirazi with Cucumber, Beet-Pickled Red Onion, Mint, Parsley and Lemon Vinaigrette; Eggplant Chermoula with Agave Roasted Eggplant, Cauliflower Couscous, Cherry Tomatoes, Kalamata Olives and Crispy Chickpeas. During the award ceremony, guests enjoyed Champagne Truffles, Raspberry Hibiscus Cheesecake and Lemon Drop Bretons for dessert.

SAKS BY THE SEA

August 23 – 25 at Hero Beach Club

Nothing says summer like a weekend in the Hamptons, and nobody does it quite like Saks Fifth Avenue and Bumble BFF. They took over Hero Beach Club for “Saks by the Sea, a Saks and Bumble BFF Bee-Treat,” an amazing weekend retreat for some very VIP guests. We worked with IMG to create an unforgettable weekend with R+R by the beach and pool, specially curated experiences, and of course, incredible local fare. From the Strawberry Basil Prosecco Pops to the Charcuterie Plates that greeted each guest, each and every detail was designed to capture the spirit of a weekend in the Hamptons.

The New York Times DealBook Conference Day

November 6, 2019

Each November, an exceptional group of innovative thinkers and business leaders take the stage for a day of riveting discussions with celebrated Time’s journalist Andrew Ross Sorkin in the spectacular setting of Jazz at Lincoln Center’s Appel Room at the Time Warner Center in New York City. Sorkin and his guests will explore the most newsworthy topics of the day through the lens of long-term leadership. The audience of high-level executives and entrepreneurs will walk away with new insights on how to navigate the challenges that lie ahead. Great Performances is very proud to have played a major part in its production for the past three years and are booked for another “Great Performance” in November 2020.

By Liz Neumark

Nerima City, one of Tokyo’s 23 wards, hosted a World Summit on Urban Agriculture from November 29 – December 1.

The Summit was the result of close to four years of preparatory work by the Nerima City Office officials, in conjunction with Tokyo University faculty, researchers and farmers.

Five international cities, Toronto, London, New York, Seoul, and Jakarta, were represented by individuals with professional connections to urban agriculture, sustainable food, and food justice programs within their cities. Nerima is known throughout Japan for its deep agricultural tradition with many urban farms that have been in families for multiple generations.

We met with a farmer whose family has been cultivating the same fields for 300 years/16 generations. The Nerima fields account for 40% of Tokyo’s farmlands!

It was truly an honor to be invited to join the New York contingent along with Bill LoSasso (Director of NYC Parks Green Thumb) and Nevin Cohen (Associate Professor at CUNY Graduate School for Public Health and Health Policy).

The focus of my presentation was the creation and growth of Katchkie Farm; connecting farm and business in a sustainable manner; the development of the workplace CSA and the programs of the Sylvia Center.

Each country shared initiatives large and small that collectively point to the critical role of urban agriculture in shaping a wide range of city lives and social impact.

There were countless amazing moments starting with the gracious and never-ending hospitality demonstrated by our hosts in Nerima – from the Mayor to ordinary citizens who participated in supporting the Summit.

Local farmers proudly gave tours of their abundant fields and shared farming methods, retail distribution and community engagement tactics. We were all in awe of the sophisticated on-farm vending machines which served as retail outlets at individual fields. University faculty lead breakout season with well-prepared questions and insights.

We participated in a famous Nerima festival – the Daikon Radish Pulling-out Competition! Nerima is known for a special variety of daikon. Farmers cleverly invite town citizens to experience harvesting crops which serves a dual purpose: it provides a connection to vegetables and agriculture while providing a free source of harvest labor to the farmers!

These were three days I will never forget: Being surrounded by like-minded colleagues with a shared passion for agriculture and dedication to leveraging it to solve societal issues around food access, healthy eating, preservation of green spaces, community empowerment, and more.

At the end of the Summit, a deeper understanding emerged among all six-nation participants as to the challenges cities face in 2020. I don’t think we knew where the gathering was going to end up—a sharing of information, or a true moment of possibility for deeper and new learning about future policy paths.

By Great Performances

We’re deep in holiday mode at Great Performances. Our teams are busy planning gala celebrations, corporate holiday parties, tree lighting ceremonies, networking dinners, intimate family dinners, and of course, New York’s best Latke Festival! We recently shared Tastes & Traditions, a collection of traditions, recipes and tips from our Great Performances family all geared towards making the holidays even more delicious.

Although we feature some of the traditional flavors, this holiday season, we’re putting extra focus on plant-based dishes. Aside from being absolutely delicious, plant-based or plant-forward dishes have the added benefit of accommodating a wider variety of dietary preferences including vegetarians and vegans.

Check out some of our recipes below or see our constantly updated roster of dishes on our holiday page.

Roasted Pear Bellini

Ingredients

Pear nectar
Champagne (or prosecco)
Roasted pear purée

Procedure

Put 1 tablespoon of the roasted pear purée into a champagne flute and add pear nectar ¼ of the way up the glass. Top off with champagne.

Dill Pickle Hummus

Ingredients

1 15-oz. can chickpeas
2 tbsp tahini
2 tbsp olive oil
1 garlic clove, minced
2 tbsp fresh dill, chopped
2 tbsp pickle juice
1 tbsp lemon juice
¼ cup chopped pickles (cornichons work well)
¼ cup scallion greens, chopped
Sprig of dill

Procedure

Drain and rinse the chickpeas.
In a food processor, add chickpeas, tahini, olive oil, garlic clove, dill, pickle juice, lemon juice, pickles and scallion greens. Blend until smooth.
Serve with a sprig of dill.