By Great Performances

10.13.19_ NYCWFF Schmaltzy Storytelling at Highline Stages

 

Not a weekend goes by that there isn’t a food festival of some sort being held in New York City. People love them – and for good reason! It’s a great way to explore the breadth and depth of food available. From general food festivals like the New York Times Food Festival which celebrate a variety of food styles or food specific festivals like the Big Apple Barbeque, you can find a festival that incorporates any food or cuisine.

We’re all familiar with the customer experience at a food festival: purchase a ticket, show up, visit each booth or stall to enjoy delectable dishes and leave feeling full and happy with new favorite dishes. But what happens behind the scenes to make these events so successful and enjoyable? At Great Performances, we’ve been helping create memorable food festivals and special events for years, most recently working behind-the-scenes (and in front!) at the New York Times Food Festival and the New York City Wine and Food Festival. We act as an invisible hand, creating an environment in which sponsors, restaurants and chefs can represent their brands in a manner they know best represents them, regardless of the nature of the venue or the number of attendees. Whether it’s 200 or 2000, in a park or on a pier, we make interactive, memorable experiences possible.

 

New York Times Food Festival, October 5 – 6

 

Great Performances partnered with Empire Entertainment for the first New York Times Food Festival to support the 24 New York City restaurants selected by New York Times editors to participate in the event.  We provided our expertise and manpower in creating 24 pop-up kitchens for the participating restaurants and set up a workshop pavilion and the cooking demonstration stage.

 

 

At the workshop pavilion, chefs held classes and demonstrations for small groups with the support of GP staff, equipment, food and/or beverages. On the demo stage, we provided ingredients, prepped and portioned according to chef requirements. And it was GP staff working alongside Empire staff that ensured expedient and seamless transition between each event.

 

 

Not all of our work was done behind-the-scenes. We set up and operated the bars, curating offerings to augment those provided by sponsor Diageo and selected by Eric Asimov, the New York Times’ wine editor. Finally, we directed the production of the 20-foot “ribbon” of pasta that Mayor Bill de Blasio cut to signal the opening of the festival.

 

New York City Wine and Food Festival, October 13 – 20

We were involved with the hands-on production almost 20 events. Our participation varied based on client need. For Schmaltzy, we provided food, staff, general set-up, logistics and support; at the Drag Brunch, our Design Team was responsible for much of the evocative décor; at the Italian Sunday Supper presented by Peroni and hosted by celebrity chef Giada De Laurentiis we provided kitchen space and assistance to her chef team; at Rocktails presented by Maker’s 46® and hosted by celebrity chef Robert Irvine, we provided bar service and prepared Chef Irvine’s recipe. For other events, we provided staff that kept the event flowing and enabled a positive guest experience.

 

10.12.19_ NYCWFF Farmer’s Market Brunch at Biergarten
10.12.19_ NYCWFF Farmer’s Market Brunch at Biergarten
10.12.19_ Rocktails with Robert Irvine at Highline Stages
10.13.19_ NYCWFF Schmaltzy Storytelling at Highline Stages

 

All told, GP’s role represented more than 3000 culinary and logistics man hours and 500 staff during the course of the festival.

 

 One of the most important things we do for NYCWFF, albeit seemingly mundane, is help with compliance for the out-of-town chefs. It’s also one of the most difficult things we do for the festival. The DOH has increased enforcement over the past few events, challenging enough for local chefs and restaurants to navigate, but almost impossible for out-of-town chefs / restaurants and brands. We ensure they all have the right permits and we provide staff with required food handlers licenses if needed. We actually communicate directly with DOH, reviewing the events to make sure everything is fully compliant.

10.12.19_ NYCWFF Farmer’s Market Brunch at Biergarten
10.12.19_ NYCWFF Farmer’s Market Brunch at Biergarten
10.12.19_ Rocktails with Robert Irvine at Highline Stages
10.13.19_ NYCWFF Schmaltzy

Chef Dana MarieMoore shares her perennial Thanksgiving favorite. Steeping the corn cobs in the stock and milk adds to the fresh corn flavors in the polenta — make sure not to skip this step!

Broccoli and Cheese Polenta

 

Ingredients

  • 2 cups polenta (instant or regular)

  • 2 cups chicken stock

  • 2 cups whole milk

  • 2 oz fresh thyme

  • 2 oz olive oil

  • 3 ears corn, kernels removed and cob reserved

  • 2 oz garlic, minced

  • 2 oz shallots, minced

  • 1 1/2 oz lemon zest

  • 1/4 pound broccoli, tops minced

  • 1 cup Parmesan cheese

  • 1 cup Mascarpone cheese

  • salt and pepper to taste

Procedure

  1. Combine chicken stock, milk and a pinch of salt and heat in a small sauce pot with corn cobs. Simmer 20 minutes then discard corn cobs.

  2. In a separate sauce pan, heat olive oil and add garlic, shallots, fresh corn kernels and a pinch of salt. Sweat until fragrant. Add heated stock and milk mixture and bring to simmer.

  3. Slowly whisk in polenta and cook until polenta has puffed and doubled in size. Remove from heat.

  4. Add Parmesan and Mascarpone cheeses, fresh thyme and lemon zest. Fold in minced broccoli heads. Season with salt and pepper.

 

Roasted Tomato Mac and Cheese

Chef Dana MarieMoore shares her family’s recipe for Roasted Tomato Mac and Cheese.

Ingredients

  • 2pts cherry tomatoes

  • 2 plum tomatoes

  • 4 oz unsalted butter

  • 1/2 cup sliced shallots

  • 2 oz garlic, chopped

  • 2 oz fresh thyme, chopped

  • 1/2 oz red chili flakes

  • 1 red bell pepper, small diced

  • 1 1/2 oz lemon zest

  • 32 oz heavy cream

  • 2 cups shredded Parmesan cheese

  • 1 cup shredded sharp cheddar cheese

  • 1 cup shredded mild cheddar cheese, divided

  • 1 cup shredded Monterey Jack cheese, divided

  • salt and pepper

  • 1 1/2 pounds elbow pasta

 

Procedure

  1. Roast the cherry tomatoes. Heat over to 400 degrees. Season whole cherry tomatoes seasoned with salt and pepper and roast on unlined pan until caramelized.

  2. Cook pasta to al dente following package directions.

  3. Prepare the cheese sauce. Heat butter in a large pot. Add shallots and sweat until translucent. Add diced bell peppers and plum tomatoes. Add garlic, thyme, chili flakes and lemon zest. Cook until fragrant. Add heavy cream, bring to a simmer, and reduce liquid till it coats the back of a spoon. Blend with an immersion blender until smooth, then add all of the Parmesan and sharp cheddar cheeses and half cup each of the mild cheddar and Monterey Jack cheeses. Season with salt and pepper to taste.

  4. Make the mac’n’cheese. Fold in roasted whole cherry tomatoes and elbow pasta. Transfer to oven safe dish and cover with remaining cheese. Broil until golden brown.

 

 

Mike Deuel cherishes his grandmother’s recipe for Pecan Balls — not only because they’re delicious, but because of the memories they evoke.

This was the first recipe I can remember making with my grandmother. Gram, as I called her, lived until she was 96 years old. I have great memories of making this recipe with her each year for the holidays. We would then send packages full of baked goods to our family members around the country. As soon as I could drive I left home and moved in with her, learning from her every day. I eventually went to culinary school, and during my year away, I returned home when I could; but every holiday I would get a huge care package. She eventually moved to Miami and helped me evolve into good cook and a much better person.

 

Grams’s Pecan Balls

Yields 30 cookies

Ingredients

  • 1 cup flour

  • 1/2 cup softened butter

  • 1 tsp vanilla

  • 1 cup chopped pecans

  • 2 tbsp sugar

  • 1/8 tsp salt

  • Powdered sugar

Procedure

  1. Mix all ingredients except powdered sugar. Refrigerate for 30 minutes. Preheat oven to 375 degrees.

  2. Form dough into 1” balls (makes approximately 30). Bake on ungreased cookie sheet at 375 degrees for 15-20 minutes (do not brown). Let stand 10 minutes

  3. Roll cookies in powdered sugar, being sure to press sugar into cookies. Cool completely, then roll again in powdered sugar.

  4. Store in air-tight container.

 

Yields Two 10” Pies

 

Ingredients

For Flaky Pie Dough

  • 12 ½ oz bread flour

  • 1 tsp salt

  • 8 oz cold, unsalted butter

  • 2 ½ oz cold shortening

For Filling

  • 5 eggs

  • 3 cups cooked pumpkin puree

  • 12 oz granulated sugar

  • 1 tsp salt

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • ½ tsp ground cloves

  • 3 ½ cups half and half

  • 1 pt heavy cream

  • 1 tbsp granulated sugar

Procedure

For the Flaky Pie Dough

  1. Combine the flour and salt in a bowl. Add the firm butter and shortening to the flour and pinch the fat to the size of a hazelnut with your fingertips.

  2. Add the ice water and mix with your hands just until the dough comes together. The butter should be lumpy. Gather the dough into a ball and flatten it into a disc to help it chill faster.

  3. Cover the pie dough and allow it to rest in the refrigerator for at least 1-2 hours before using. This step is important to allow the dough to hydrate, since the flour absorbs some of the moisture. Roll the dough out so it is 1/8 inch thick and large enough so it extends about 1 inch beyond the edge of the pie pan. Use the knuckle of your right index finger and the tips of your left thumb and index finger to bend the tip of the dough into an evenly spaced fluted design. Cover the dough in the pan with baking paper and fill the shell with dried bean or pie weights. Bake the shell at 375° F until the dough is set but has not yet started to color (about 12 minutes). Let the shell cool completely and then remove the paper or plastic and bean or pie weights.

For the Pumpkin Filling

  1. Beat the eggs lightly to mix. Stir in the pumpkin puree. Mix together the first measure of granulated sugar, the salt, cinnamon, ginger and cloves. Add this to the egg mixture. Stir in the half and half. Divide the filling evenly between the pie shells.

  2. Bake at 375°F for approximately 45-50 minutes or until the filling has puffed slightly and is firm around the edges. Let the pie cool.

  3. Whip the heavy cream with the second measure of granulated sugar until stiff peaks form. Slice the pies and serve at room temperature with a large dollop of whipped cream.

 

Yields 24 rolls

Ingredients

  • 4 ½ tsp active dry yeast

  • ½ cup warm water

  • 2 cups warm milk

  • 6 tbsp shortening

  • 2 eggs

  • ¼ cup sugar

  • 7 cups all-purpose flour (3c and 4c), will need more for kneading.

  • Eggwash

Procedure

  1. Dissolve yeast in water, put in mixer add milk, shortening, eggs, sugar and 3 cups flour. Beat until smooth with dough hook. Stir in remaining flour to form dough.

  2. Knead dough for 3 minutes, then place in greased bowl and turn over once so all is greased. Cover the dough and let it rise until doubled in size. Punch down the dough to release the air and shape into rolls.

  3. Preheat oven to 350°F. Egg wash rolls and bake for about 20 minutes, or until golden brown and fluffy.

 

Ingredients

  • 4 cups winter squash (butternut, acorn, delicata), peeled, deseeded, and sliced thinly

  • 2 cups whole milk

  • 4 tbsp unsalted butter

  • Sea salt, to taste

Procedure

  1. In a pot, melt 1 tablespoon of butter over medium heat and add the sliced squash. Cook until the squash starts to become tender, about 7-10 minutes. Add the milk and bring to a low simmer. Cook until the squash is totally tender.

  2. Drain off the milk using a strainer and puree the squash in a blender or food processor, adding milk as needed to get the mixture to spin. While the puree is still hot add the remaining butter and season with salt. Use immediately or reserve in the refrigerator for up to 5 days

 

Ingredients

  • 12 tbsp (1 ½ sticks) 4 small shallots, finely chopped

  • 3 garlic cloves, minced

  • 1 cup chopped onion

  • 3 tsp thyme leaves

  • 1 lb portobello, shiitake, or a combination of wild mushrooms, stems removed, cut into ½ inch chunks

  • ½ cup white wine

  • 1 cup chicken stock

  • 8 cups cubed day-old bread, crusts removed

  • ¼ cup chopped parsley

  • 3 sage leaves, chopped

  • ¾ cup hazelnuts, halved and lightly toasted

  • 3 large eggs, beaten

  • 2 cups heavy cream

  • 1 tsp hazelnut oil (optional)

Procedure

  1. Preheat your oven to 350°F. Melt 10 tablespoons of the butter in a large skillet over medium heat; add the shallots, garlic, and onion and sweat until translucent. Add 1 teaspoon of the thyme and the mushrooms. Cook, stirring, until the mushrooms are lightly browned. Add the wine and cook over medium-high heat until the liquid is nearly evaporated. Add the stock and continue to cook until it nearly evaporates. Season the mixture well with salt and pepper and transfer it to a large bowl.

  2. Butter a 9 x 13 inch baking pan or 3-quart casserole with the remaining 2 tablespoons of butter.

  3. Add the bread, parsley, sage, hazelnuts and the remaining 2 teaspoons of thyme to the mushroom mixture and mix everything well. Combine the eggs, cream, and hazelnut oil and stir into the stuffing until well mixed. Season with 1 teaspoon salt and ½ teaspoon black pepper.

  4. Spread the stuffing in the pan, cover with foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes, until the top is golden brown.

 

Ingredients

  • 2 packed cups parsley, washed and finely chopped

  • 1 tbsp finely minced shallots

  • 1 clove garlic, grated on a microplane or box grater

  • 3 tsp white wine vinegar

  • 1 tbsp extra virgin olive oil

  • Sea salt, to taste

Procedure

Combine all of the ingredients in a bowl and mix. Adjust the seasoning if needed with more salt and/or vinegar. Reserve in the refrigerator until needed.

 

WILD RICE AND BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING

INGREDIENTS

PROCEDURE

For Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tbsp pure maple syrup

  • 2 tbsp balsamic vinegar

  • ½ tsp sea salt

  • Scant ½ teaspoon black pepper

  • ½ tbsp chopped fresh rosemary

  • 1 clove garlic, minced

For Salad

    • 2 ½ cups butternut squash, peeled and finely chopped

    • 1 ½ tbsp olive oil

    • Sea salt

    • Black pepper

    • 2 ½ cups thinly sliced kale (lightly massaged) or spinach

    • ½ cup thinly sliced leeks, both white and green parts

    • ½ cup dried cherries (or dried cranberries)

    • ¼ cup fresh basil, thinly sliced

    • 3 cups cooked wild rice, warmed

  1. Prepare the Dressing. Add all dressing ingredients to a bowl or high-sided jar and vigorously whisk or blend with an immersion blender.

  2. Prepare the Butternut Squash. Preheat oven to 400°F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing into salad; taste and adjust salt level if needed. Serve at room temperature.

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