Contributions by The Sylvia Center, Liz Neumark and Chef Vanay Coffey

This Thanksgiving, embrace the flavors of fall while celebrating with friends and family. From cocktails to side dishes to dessert, we’ve got you covered with these delicious recipes.

ROCKIN’ THROUGH THE NIGHT

Ingredients

• Rock and rye

• Angostura bitters

• Maple syrup

• Fresh lemon juice

Procedure

Combine 1 ½ oz rock and rye, 1 oz angostura bitters , 2/3 oz maple syrup and ¾ oz fresh squeezed lemon juice in a shaker. Shake and garnish with lemon peel.

CELERY ROOT and PEAR SOUP

Ingredients

• 1 celery root, cut into ½-inch cubes

• 1 celery stalk, roughly chopped

• 2 medium onions, thinly sliced

• 4 ripe pears, peeled, deseeded, and cut into ½ inch pieces

• 2 qts vegetable or chicken stock

• ½ cup crème fraiche, plus more for garnish

• 2 sprigs thyme

• 4 tbsp olive oil

• 1 cup roasted hazelnuts

• Sea salt, to taste

Procedure

1. Heat a large sauce pot over medium-low heat and sweat the onions with the oil and a large pinch of salt. Cook, without coloring the onions until they are tender, about 10 minutes.

2. Add the pears, celery, celery root, and thyme and cook for an additional 5 minutes. Add the stock and simmer until the celery root is completely tender, about 30 minutes.

3. Working in batches, blend the soup until it is smooth. Season the soup with more salt and stir in the crème fraiche. Garnish the soup with a dollop of crème fraiche and hazelnuts.

WILD RICE and BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING

Ingredients

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

Procedure

1. Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking

2. 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 (recipe below) into salad; taste and adjust salt level if needed. Serve at room temperature.

PERSILLADE SAUCE

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.

MUSHROOM-HAZELNUT STUFFING

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.

SIMPLE SQUASH PUREE

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

Dinner Rolls

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.

Spiced Pumpkin Pie

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 Filler

• 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 Filler:

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.

By The Sylvia Center

It’s almost for the 11th Annual Latke Festival, where guests indulge in a wide variety of creative and delectable latkes from eateries and restaurants all across New York City. Students from The Sylvia Center will create latkes that are representative of their community and use the skills they learned in the kitchen, while adding a healthy twist.

The potato latke is incredibly versatile and fun to experiment with simply by adding different ingredients for taste and texture. Creating a latke that could win the best and most creative is a challenge the students are thrilled to participate in to showcase their skills and celebrate diversity.

All proceeds from the Latke Festival help fund The Sylvia Center programs in New York City, which teach young people real skills in the kitchen that they can use to make healthy choices.

The ultimate celebration of latke takes place on Monday, December 16th, 2019 from 6:00 pm – 8:30 pm at The Brooklyn Museum. The latkes—sweet or savory, healthy or indulgent, classic or innovative—will be enjoyed by more than 700 food enthusiasts, including a curated panel of celebrity judges, partners and press, at one of the most delicious events of the year.

Mark your calendars and get your tickets today!

By Great Performances

This month we’re celebrating pickled vegetables. Pickled vegetables (when traditionally fermented in brine and lactic acid) are packed with probiotics, B vitamins and antioxidants that promote gut-health, hydration, eye health and more.

Pickled vegetables can be eaten at any time throughout the year and offer versatile flavors to a lot of your favorite dishes. Enjoy our favorite pickled dishes at our venues and be sure to try our recipe below.

Celebrate Pickles at our Cafés

November 17-23

• THE NORM AT BROOKLYN MUSEUM

  • PICKLED HONSHIMEJI

• SIGNATURE CAFÉ AT SIGNATURE THEATRE

  • PICKLED GREEN BEAN FLATBREAD

• THE CAFÉ AT WAVE HILL

  • KATCHKIE PICKLE BOWL

By Chef Darryl Goffreda, Great Performances

Ingredients

• 3 cups water

• 1/3 cup kosher salt

• 2 bay leaves

• 1 cup white vinegar

• 2 lb turnips , peeled and cut into ½-inch thick batons

• 1 small beet , cut into ½-inch thick batons

• 2 cloves garlic, roughly chopped

• 4 star anise

Procedure

1. In a medium sized pot, add the water, kosher salt, bay leaves and star anise.

2. Heat on medium stirring until salt is completely dissolved.

3. Let cool then add the vinegar.

4. In a large container with a tight fitting lid, add your turnips and beets.

5. Add the garlic rough chop, or smash with back of knife.

6. Pour the liquid into the container.

7. Let sit for 4 to 5 days in refrigerator. Serve chilled and enjoy.

By Emily Reifel

We live in a world where everyone is fixated on immediate gratification. Everything seems to be about right now, and people tend to use the term “ASAP” way too frequently. Sometimes, it feels like no one can wait for even just one minute. In the world of weddings, it used to be that people booked their weddings far out in advance, and now it seems like a 3-month engagement is the new normal; even the relationships can go from 0 to 60 in a matter of weeks. I prefer working in the short term, but there is something nice about playing the “long game” where things seem a little more zen. And this was truly the case for my lovely couple Jon and Diana.

Jon and Diana booked The Plaza two years out from their wedding date. It felt like their wedding was never going to get here, and just as their engagement was long, so was their relationship as they had been dating since high school. Going on a decade of love and togetherness, this was one couple that I wasn’t worried about for one second, and I knew that they were each other’s soul mates.

When I first met them I wasn’t sure that they would book at The Plaza. They were taking their time looking at venues and after a few weeks I received an email that they wanted to move forward, and everyone involved in the planning couldn’t have been more thrilled. Jon and Diana wanted to make their wedding planning an unforgettable experience and enjoy every minute of it, even down to finalizing details over champagne and Old Fashions in the lobby of The Plaza.

They chose an all-star cast to work alongside as well; Bobby Attiko from Hank Lane Music and Productions for music, Brian Marcus for Photography and Videography and Golf Srithamrong of Tantawan Bloom to design the whole affair. When this crew came in the house, it felt like a family affair. This team, along with Diana’s professional project manager organizer and Jon’s love for production, were all set to create an elegant yet fun wedding for everyone involved. Diana has a big family and Jon’s family is smaller in scale, so putting a wedding together for guests of all ages can be a daunting task, but they did it with ease.

Not being in a crunch for time was a great feeling, and even if we weren’t in touch for a few months every time we got together there was always a great energy; and before we knew it it was summer 2019.

Diana, Jon and I had a meeting scheduled to go over a few last minute wedding details, and as soon as they arrived they could sense that I wasn’t having the greatest day. They immediately built my spirits up and knew instantly that sometimes real life takes over and it’s ok to take a minute from wedding planning to regroup. This night created a bond that made their wedding even more special and fun.

When their big day finally arrived, it felt as if my new assistant Tiffany and I were welcoming old friends back to The Plaza. We did not let any stress get in our way and everything went (almost) accordingly to plan. We will laugh about the little hiccups forever and no one will know about them except for us. Our rockstar team kept everyone on time and dancing the night away. Their guests loved their Old Fashioneds, champagne and of course Bobby’s incredible musical talent. At one point, Diana’s mom came up to me saying that Bobby was playing her favorite song and Brian Marcus stole a quick dance with her while everyone was enjoying their entrées. It was such a nice moment to really see that everyone, including our team, was enjoying Jon and Diana’s big day.

Jon and Diana, I’m so happy we played this “long game” together and I know we aren’t done. Cheers to many more parties, from The Plaza to Brooklyn.

Let Great Performances make your wedding a memorable one. Fill out the form below and one of our planners will reach out to you shortly:

By Afiya Witter

Last month, as a team building experience, our staff members at CPS Events at The Plaza joined Volunteers of America at Operation Backpack. Operation Backpack is a back to school drive that services children living in New York City shelters. Volunteers sporting Operation Backpack t-shirts fill Brand new backpacks in a variety of styles with grade- appropriate supplies. A few groups of children visit the area to assist the volunteers with filling their newly handpicked backpacks with all the items from the supply list. Volunteering for a great cause while witnessing children beaming with pride, ready to start the new school year was an enriching experience for our team. We thoroughly enjoyed making sure each pack being filled was efficiently and with love!

By Kiki Adami

Fettucini Alfredo can still be rich, creamy and buttery without all of the dairy elements. Even better, you can prepare this delicious entree in under 30 minutes following the recipe below. Bon Appetit!

Vegan Mushroom Fettuccini Alfredo

Cook Time: 25 Minutes

Serves 2

Ingredients

• 2 garlic cloves, chopped into small pieces

• ½ white onion, chopped into small pieces

• ½ tsp pink himalayan sea salt

• 2 portobello mushrooms tops, chopped into dices

• 10 asparagus stalks, chopped into small pieces

• 1 tsp black pepper

• 1 cup full fat coconut milk

• 1 tsp black truffle oil, divided

• Fresh cilantro, chopped

• 1 tbsp nutritional yeast

• ½ cup pine nuts

• Hand full chopped kale

• ½ tsp garlic powder

• ½ tsp onion powder

• Virgin coconut oil

• Fettuccini pasta

• ½ cup filtered water

Procedure

• Begin boiling water for pasta – once at a boil, add pasta and stir occasionally.

• Put fresh onion, garlic, salt, pepper and 2 tablespoons of coconut oil into a pan and let it cook on medium for 5 minutes.

• In a blender place pine nuts, nutritional yeast, garlic powder, onion powder, salt, pepper and a ½ tsp of truffle oil. Blend until it resembles a parmesan cheese consistency. Place mix in a bowl on the side for later use.

• Once garlic/onions have started to brown, add a handful of kale, mushrooms and asparagus. Let kale and mushrooms cook for another 5 minutes on medium. Add coconut oil accordingly. If you’re trying to keep your oil intake low, then you can add table spoons of filtered water in place of oil.

• Let ingredients cook on medium for another five minutes and then add 1 cup of full fat coconut milk and the remaining truffle oil and let the coconut milk absorb all the flavors.

• Add filtered water if it becomes too thick.

• Once pasta is done, drain and rinse pasta.

• To serve, place noodles on a plate and top to your liking with the creamy alfredo sauce, pine nut parmesan and fresh cilantro.

By Great Performances

 Holiday season is right around the corner—but don’t worry, there’s still time to plan one! Engagement is everything, and our team of event experts have given us the scoop on trends that are sure to delight guests and create an extra buzz at your event.

Personalization

Branded food and drinks have always been popular, but in this age of the #selfie, consider letting your guests put their faces on cocktails!

Chef Engagement

Interactive stations are always a hit. Guests enjoy watching chefs work their magic and getting a dish that’s freshly made for them. From freshly shaved cheeses to pizza by the inch or a carving station (we can do meat or vegetables!) to the dazzling artistry of the Chef’s Palate (pun intended), which can be savory or sweet.

DIY Food Stations

Guests enjoy self-service options, particularly those that include a fun display. From pretzel trees to fresh-from-the-toaster pastries and a pastry filling station, these provide fun, quick opportunities for guests to have a hand in preparing their food.

By Great Performances

Plant-based foods have been gaining momentum lately, especially in the fast food world. It’s not surprising as these venues are more accessible points for consumers to interact with plant-based foods, particularly those who may have reservations about going meatless. At Great Performances, we’re delighted to see plant-based foods becoming more mainstream. It’s a lifestyle we’ve advocated for decades now and spans Katchkie Farm, our NOFA-certified organic farm in upstate New York which serves as the inspiration for many of our dishes and to our adoption of Meatless Monday for our family meals.

This past year, our chefs have been innovating in the kitchen and have developed a vegan demi-glace which is not only 100% plant-based, but in sync with our mission of sustainability, reducing food waste, and lowering our carbon footprint. Made from vegetable trimmings, including carrot tops, onion roots and radish scraps, they’re cleaned, roasted and simmered into an umami-rich, mouth-wateringly delicious sauce that complements many of our dishes—vegan and otherwise. A traditional demi-glace is made with veal stock, which has myriad implications. Our vegan demi-glace is ethical, sustainable and delicious.

Our Chefs share their inspiration Behind the vegan demi-glace:

As chefs, many practices are rooted deeply in tradition–beautiful traditions that create beautiful food–and the veal demi-glace is undoubtedly one. And while tradition is great, here at Great Performances, we wield a responsibility to act not only because our impact is so profound, but because when we act, others follow.

With the strong culinary technique brought in by Chef Thomas Alford, if you have the ability to take a beautiful culinary tradition and re-imagine it to create a brighter future–while still making mouth-watering food–you do it!

Justin Schwartz, Executive Sous Chef, Catering Production

Here at Great Performances, we have access to many farmers, including our own at Katchkie Farm, who provide us with beautiful produce day in and day out. Within our high volume operation, we naturally produce a lot of waste, so instead of simply disposing of the waste, we take full advantage of our abundance and incorporate that into our menus. We utilize everything, employing expert practices and techniques, from mushroom stems to onion peel—even the ends and seeds of vegetables that are typically thrown away.

I took it upon myself, with the help of the GP production team, to collect as many vegetable scraps as possible to create something that exemplifies the love and diligent efforts of the workers from the farms and delivers it to the tastebuds and stomachs of our clients. From there, the vegan demi-glace was developed; it started in the depths of our earth where we are all from. We at Great Performances work hard to protect it, and it tastes so good!

Thomas Alford, Sous Chef

By Great Performances

This month we’re celebrating pumpkins. Pumpkins are a true sign of cooler weather and the shift into exciting fall holidays. Harvested in October, pumpkins are completely edible from seed to skin, making them extremely versatile and perfect for soups, purees, desserts, breads and more. In addition to their versatility, pumpkins are packed with nutrients such as Vitamins A and B, potassium, protein and iron. They are also low in calories and high in fiber, making them a great addition to your daily diet.

For best results, store pumpkins at room temperature in a cool, dry place for up to a month.

Enjoy our favorite pumpkin dishes at our venues and be sure to try our recipes below or check out the Katchkie Farm recipe archive.

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Celebrate Pumpkins at our Cafés

October 13-19

 

THE NORM AT BROOKLYN MUSEUM

PUMPKIN PANCAKES

stewed apples and honey yogurt

THE CAFÉ AT WAVE HILL

PUMPKIN SPICED MUFFINS

THE ROTH BAR AT HAUSER AND WIRTH

SPICED PUMPKIN LATTE

BAM CAFÉ AT BROOKLYN ACADEMY OF MUSIC

PUMPKIN FLAN

• SIGNATURE CAFÉ AT SIGNATURE THEATRE

  • WARM PUMPKIN SPICED APPLE CIDER

• DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

  • PUMPKIN SALAD

PUMPKIN TURNOVER

By Chef Vanay Coffey, Great Performances

Ingredients

• 1 large (3-5 lb) pumpkin, peeled and cut into 1-inch chunks

• ½ stick butter, melted

• 3 tbsp pumpkin spice

• 1 tsp salt

• 1 cup packed brown sugar

• 2 tbsp vanilla extract

• 2 tsp ground cinnamon

• ¼ cup evaporated milk

• 1 cup cream cheese

• 3 tbsp granulated sugar

• 2 2-lb packages puff pastry or pie crust dough

• Egg wash

• Raw sugar (optional)

• Confectioner’s sugar (optional)

Procedure

1. Toss pumpkin chunks with melted butter, pumpkin pie spice and salt. Bake in 375°F oven 20 minutes or until tender.

2. Puree pumpkin with vanilla extract, ground cinnamon, brown sugar and evaporated milk until smooth. Puree should be thick enough to stay on spoon when scooped.

3. In a large bowl, beat cream cheese and granulated sugar until smooth.

4. Follow directions for puff pastry or pie dough and cut into 5” squares. Place a tablespoon of pumpkin mix and a teaspoon of cream cheese mix in center of dough square. Paint egg wash on the edges and fold one corner towards the other to form a triangle. Press tines of a fork along the seams to seal the edges. Slice 2-3 slits in center of triangle to create an air pocket. Brush with additional egg wash and sprinkle with raw sugar (optional).

5. Place turnovers on a parchment-lined baking sheet, leaving about 1-inch between each turnover, and bake in 375°F oven for 10-15 minutes until golden brown.

6. Remove from oven, and let cool. Optional: garnish with confectioner’s sugar before serving.