By Carina Hayek

We’ve scoured social media, consulted clients and assessed articles to identify the top trends for weddings and events.

 

Vegetables are taking center stage. Vegetarian dishes are no longer an afterthought – more and more hosts are relying on plant-based dishes to feed all of their guests. From our Eggplant Chermoula with Cauliflower Couscous to our Za’atar Roasted Portobello Steak and Spring Roots, we’ve got a variety of tastes to satisfy even the most meat-loving guest.

 

Be sensitive to food sensitivities. People with food sensitivities should know which foods they can enjoy

and which they can’t. Consult with your planner to ensure you have a variety of dishes, including ones that are free of some or all of the eight major allergens (eggs, dairy, peanuts, tree nuts, soy, wheat, shellfish, and fish).

 

Source local, eat global. Locally sourced produce tastes better, helps preserve the environment, and contributes to the local economy. But that doesn’t mean our flavors need to remain local. We’re seeing hosts looking for an international experience from their hors d’oeuvres through their desserts. We use spices and cooking techniques from Asia, North and South America and Europe in dishes like our Pulled Chicken; King Trumpet Oyster Mushroom Carpaccio; and Five-Spice Beluga Lentils and Roast Butternut Squash; and Soft and Chewy S’mores.

Have fun with food. Finger foods, sharing plates and a unique spin on cocktails can help set a relaxed, fun tone for an event. Keep guests moving – and guessing – with a variety of hors oeuvres and snacks. From passed English Pea Blini to Pretzel Trees, providing guests with different food presentations can help make your event even more memorable. And don’t forget the cocktails! We kept our guests cool with these ice pops in sparkling wine, a refreshing and fun way to kick off an outdoor gala.

Waste not, want not. Whether you call it zero-waste, frond-to-root, or nose-to-tail cooking, it all boils down to using the entire ingredient. We call it tradition, cooking the way our grandparents cooked to ensure nothing was wasted. Look for dishes that incorporate some of the less-often used parts of plants like carrot tops, pea tendrils and kale stems. These are delicious, nutritious, and ensure we honor our ingredients.

 

 

By Chef de Cuisine Saul Bolton


Chef Saul Bolton

Great Performances’ own Michelin-star chef, Saul Bolton, shares his tips for successful home cooking. In addition to cooking professionally, he enjoys practicing his craft at home, and these are his tried-and-true tips for success. Dedicating enough time to the planning and preparation of your dishes helps ensure flawless execution and presentation

 

1. Make a plan. Before you begin, consider the entire process, from menu planning through plating and serving. Think about what ingredients and tools you’ll need for each step; consider your ingredients and their seasonality; and write out your timeline.

2. Choose quality ingredients. Ingredients must be well chosen for quality and seasonality – they impact both the appearance and the flavor of your dish.

3. Create a timeline. Know what time you’re serving your dishes and work backwards from there, building in a bit of extra time so you’re not tempted to take shortcuts. Take the time to properly season your food throughout the process, tasting as you go, and to cook everything to specification.

4. Visualize the process. Before you pick up a knife, take a breath and visualize the process. Know what steps you’ll take and when. If you need to, write out your steps to help you remember each step and ingredient. You don’t want to cook things out of order of usage; your food will suffer if you do.

5. Prepare your tools. Pick out all your cooking implements including pots, pans and spatulas to make sure you have what you need and that they’re clean and ready to use. Also make sure you have your plates ready – you don’t want to scramble for a dish as you work to plate your food.

 
 

6. Be patient. Cooking takes time! Avoid shortcuts which can lead to improperly cooked or seasoned food. Give your pans time to heat properly, take the time to sear your food to golden brown, and avoid overcrowding your pans in an effort to save time.

7. Clean constantly. Clean as you go to avoid confusion or mixing ingredients; a clean area promotes clean plating and helps prevent cross-contamination.

8. Plate your food. Remember less is more – if it doesn’t fit, don’t force it. Leave at least a ½-inch border between your food and the edge of the plate. You want your plate to look full, but not overflowing and the white space will help frame your food. Let your ingredients shine and allow each ingredient to show: everything should be seen, even if it’s just peeking out.

9. Shoot for natural symmetry. We are not robots and avoid overly precise plating. You want order, but natural order.

By Chef David Heredia

Chef David Heredia

 

Squash blossoms bring back memories from twenty to twenty-five years ago, when I was sent to live with my paternal great grandfather in Xochihuehuetlan, Guerrero (south-western Mexico).

He had a huge field of corn—at least, that’s how it seemed to me back then. It was my first pizca, or corn harvesting, with a bunch of cousins, uncles and family members I never knew I had.

After such a long day, my great grandmother began to wash these yellow-orange squash flowers she had picked in the fields, preparing them for dinner along with huitlacoche (corn smut fungus). The aunts were busy making hand-made tortillas, surrounded the clay stove, talking and laughing as they prepared quesadillas with string cheese and either the bright, delicate squash flowers or the pungent, earthy huitlachoche. I didn’t get to see the whole process because this was the domain of the women of the house—or as I remember, the gossip circle.

With the tables set up, I finally got a chance to try these delicacies. I’m not sure if it was the lingering smell of the burning wood or the muskiness from the huitlacoche, or perhaps the tiredness of being outside under the scorching hot sun or that I was just starving, but the squash blossom quesadillas were just heavenly. It’s perhaps the best thing I have ever tasted and a fitting reward for a long day of work

My great grandparents are gone and although I never had the chance to get the recipe from them, I’ve attempted to recreate the dish as I can remember.

Squash blossoms remind me of the family working together and the indelible memory of all the women gathered around the stove cooking for everyone and the house full of chatter and laughter.

With a busy life in New York City, this priceless memory transports me to earlier days and is a reminder of a distant and simple, yet fulfilling, past.

 

Try Chef David’s delicious Quesadilla de Flor de Calabazas recipe here.

 

By Sarah Prawl

With the official arrival of summer, The Council of Fashion Designers of America and Caramoor Center for Music and the Arts pulled out all the stops to create memorable experiences for their guests.

The Council of Fashion Designers of America

2019 CFDA Fashion Awards

Monday, June 3, 2019
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.

CARAMOOR

Caramoor Opening Night Gala 2019

Saturday, June 15, 2019

 

Caramoor celebrated the start of their 2019 season with gorgeous weather, delicious food and amazing entertainment. The Gala’s 400 guests were greeted with “Loopy Doopy” Ice Pop cocktails and delicious food stations, which include our Growing Season Vegetable Crudité and Cheese for the Growing Season stations. After the reception, Susan and Peter Gottsegen were honored for their long time dedication and contributions to Caramoor’s programs, followed by a delicious three-course dinner. The meal featured Spinach and Pink Lentil Salad with Radish and Whole Grain Mustard Vinaigrette; Grilled Branzino with Cured Tomato Relish and Tuscan Olive Oil; and a Chocolate Caramelia Parfait with Chocolate Crunch, Dark Chocolate Mousse and Caramelia Soft Ganache.

After dinner, guests made their way to the Venetian theater for a premium concert, featuring the Orchestra of St. Luke’s, followed by an After Dark post-performance party, and dancing under the stars.

Check out their calendar and enjoy the magic of Caramoor with their incredible line up of music, festivals and events.

By Great Performances

This month we’re celebrating summer squash. Summer squash includes both zucchini and yellow squash. They taste similar with a mild, sweet vegetal flavor and the two can be used interchangeably. A quick way to differentiate them, aside from the color (zucchini are green), is by their shape: zucchini are straight while squash are tapered and tend to have a fat bottom. Squash may also have more seeds than zucchini.

Squash are exceptionally versatile, with over 16 types that come in a range of colors and sizes. Every part of the squash plant can be eaten, from the leaves to the skin to the tender shoots, and all can be cooked, baked, roasted or eaten raw. In addition to its versatility, squash is also packed with vitamins such as vitamins A, C and E, and is an excellent source for fiber, potassium and calcium.

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

Celebrate summer squash at our Cafés

July 16-22

 

 

Quesadilla de Flor de Calabazas

Serves 6

Ingredients

  • 3 tbsp oil, divided

  • ½ medium yellow onion, diced

  • 4 cloves garlic, minced

  • 1 tbsp chili powder

  • 40 summer squash blossoms, rinsed then chopped roughly

  • 10 corn tortillas

  • 1 lb Oaxaca cheese, shredded (can use mozzarella or Monterey jack)

  • 10 sprigs of epazote (available in Mexican grocery stores)

  • Salt and pepper

  • Optional garnishes

    • Cilantro

    • Pico de gallo

    • Guacamole

    • Salsa

    • Crema

    • Sliced avocado

    • Black refried beans

Procedure

  • Heat 2 tablespoons oil in a large saute pan over medium heat. Saute onions until translucent, about 4 minutes. Add garlic and saute until fragrant, about 1-2 minutes more. Add chopped squash blossoms and chili powder and cook additional 1 minute or until slightly wilted and warmed through. Season with salt and pepper to taste, remove from heat.

  • Heat a flat griddle or cast iron pan and brush with oil. Heat corn tortillas until they start to bubble. Add 2 ounces of shredded Oaxaca cheese, a sprig of epazote, and 2-3 tablespoons of the squash blossom mix. Fold tortilla in half and heat both sides till the cheese is melted. Continue for remaining tortillas.

  • Serve warm with optional garnishes.

Salad of Grilled Zucchini, Avocado, Feta and Mint

 

Serves 6

Ingredients

  • 4 medium sized zucchinis, sliced on bias ½ inch thick

  • 1 medium red onion, peeled and sliced into thin rounds

  • 1 tsp salt

  • 1 tsp sugar

  • 1 lime, zested and juiced

  • 3 Haas avocados, halved, seeded and peeled

  • 6 tbsp thinly sliced mint leaves

  • 1 cup crumbled feta cheese

  • 6 tbsp extra virgin olive oil

  • 2 lemons, juiced and zested

  • Salt and pepper to taste

Procedure

  1. Brush zucchini slices with olive oil and season with salt and pepper. Grill over high heat to char without overcooking. Cool to room temperature.

  2. In a small bowl, lightly salt and sugar the onion rings. Let sit for 5 minutes then add lime juice and set aside.

  3. Cut each avocado half into 6 slices. You should have 36 slices total.

  4. On six chilled salad plates, carefully arrange the grilled zucchini, avocado, mint, feta and onion rings. Drizzle with extra virgin olive oil, a squeeze of lemon juice and season with salt and pepper. Serve cold.

Squash Blossoms Stuffed with Shrimp

Serves 6

Ingredients

  • 36 squash blossoms

  • 1.5 pounds large shrimp, peeled, deveined and finely chopped

  • 1 jalapeño, seeded and finely diced

  • 2 cloves garlic, minced

  • 1 lemon, zested and juiced (zest chopped)

  • 1 lime, zested and juiced (zest chopped)

  • 1/2 cup diced red pepper (1 small pepper)

  • 2 scallions, sliced thinly

  • 5 tbsp chopped cilantro

  • 8 ripe plum tomatoes, seeded and diced; reserve seeds and juice

  • ½ tsp chipotle flakes

  • 2 cloves garlic, sliced

  • Pinch sugar and salt

  • 1 ½ cups seltzer water

  • 1 cup of flour

  • 2 tbsp chopped cilantro

  • Olive oil

  • Canola oil

Procedure

  1. Combine shrimp, jalapeño, red pepper, lemon zest, lime zest, lime juice, scallions, minced garlic, salt and sugar. Test seasoning by cooking 1 tablespoon of mix for 2 minutes in non-stick pan over low flame. Adjust to your liking.

  2. Carefully open the squash blossoms and stuff with 2 tablespoons of shrimp mixture. Gently close the blossoms.

  3. Combine seltzer, flour and cilantro and mix until smooth.

  4. Heat 1 inch of canola oil in large frying pan over medium flame.

  5. Dip stuffed squash blossoms in batter then carefully add to hot oil. Fry on each side until golden, then remove from oil and drain on paper towels. Sprinkle with salt while hot. Keep warm in 200°F degree oven.

  6. Heat 2 tablespoons olive oil in a small pan over a medium flame. Add sliced garlic and chipotle flakes. Once fragrant, add the chopped tomato and reserved juices and cook for 1 minute. Season with salt and sugar. Taste and adjust seasonings. Add chopped cilantro.

  7. Divide the prepared squash blossoms between 6 warm salad plates. Spoon a little tomato mixture over and around each plate and garnish with cilantro sprig. Serve.

By Great Performances

We appreciate all of the dads here at GP and wanted to take a moment to hear some of their thoughts on fatherhood and plans for Father’s Day.

Justin Schwartz, Executive Sous Chef

I have never loved anyone or anything so selflessly and so completely. It is a wonderful feeling to put someone else first. The best part of fatherhood is in my efforts to become a better father, I have become a better man.

Ronnie Davis, Managing Director

I have always enjoyed Father’s Day, and enjoy it even more so now that I have grandchildren; But Father’s Day 2012 was very special. Father’s Day is always preceded by D-Day, that infamous June day when, during World War II, the Allied Forces launched a seemingly impossible invasion of German occupied France by storming the beaches of Normandy. The attack was spearheaded by the US Army Rangers who were the elite soldiers of their day and it was their job to “lead the way.”  My father, Harry Davis, was one of them. He never talked about what has been infamously referred to as “The Longest Day.” We all knew that a part of him was left on those beaches that day and we were sure that the remainder of his adult life was influenced by it.

By chance, I found myself in Europe in June of 2012, so I decided to detour to Normandy on the way home–a pilgrimage of sorts, hoping to learn a little about what shaped my father’s thoughts in his adult life. As I found myself staring at the sea above the very cliffs of Pointe du Hoc, there was no doubt that I was now in my father’s footsteps. A local Frenchman born not too far from there suggested that I visit a small museum in Grandcamp-Maisy, a few miles from Omaha Beach. Seeking some more information, I entered the little beachfront building called “Musée des Rangers” and there, something special happened.  

In the first case I looked, among the mementos placed as homage to the heroes who freed their city, was a picture of three smiling Rangers taken in England just prior to the invasion. The third soldier on the right smiling back at the camera was my father!

So, Dad, I will do as they do in Normandy; I will light a candle in your honor on June 6th, the anniversary of D-Day, and remember you with extra pride on this, and every, Father’s Day.

Happy Father’s Day to all who serve and have served this country.

Tim Sullivan, Executive Chef, Venues

I’m so lucky to be a dad to these three crazy girls. This year for Father’s Day, I have front row seats to three soccer games and two lacrosse practices.

Rodrigo Cando, Executive Sous Chef

Being a father is one of the greatest accomplishments a man can have. Watching your child say his/her first words and take his/her first steps is such a beautiful thing to experience. I am blessed to have three kids who make me very proud to be their father. This Father’s Day, my daughter plans to take me to a spa to relax and de-stress. My wife also plans to have a bbq for the family. It is going to be a good day!

Rob Valencia, Executive Chef, Catering Production

Being that this is my first Father’s Day, and that I’ve waited 48 years to get here, feels miraculous. What do I plan on doing? Nothing different from any other Sunday–the two of us spending time with our new son; or probably a picnic at the park next to our farmer’s market in Stuytown.

I’m just happy to have a day with them and dreaming about all of the future days to come.

Bruce started working for Great Performances in 2004 and was a dedicated employee, our finest bartender and our friend. A man who’s personality radiated positivity and kindness, he cared for everyone like they were family. His hard work, humor and humility will be missed from set up, to break down.

Tim Berryman

Bruce was from a very small town called Arkabutla, Mississippi. The town was so small that not only was he was related to everyone there, but his family actually owned the entire town. As soon as he graduated high school, he left the small-town life and went away to college where he became the Bruce that we all knew and loved.

He was always up for an adventure; we had so many together I couldn’t even begin to summarize the things we got into together. His spirit was out of this world and he would do anything for anyone who needed his help. He was truly one of the grandest and most humble men in this world. If it wasn’t for Bruce, I would have never moved to NYC and work with him at GP. He was responsible for all of the fast friends I have met here. Bruce could make you belly laugh just by some of his expressions. He had a wit about him that could be matched by no other. He was an avid Chess and Backgammon player and he always beat me at Chess, every time.

There is no short way to sum up his great life in a few words, so let me just say this: he had no regrets, he lived his life to the fullest and he took control of his destiny.

He will forever be in my heart and all that knew him. The world lost a great man on April 21, 2019 at 11:09 am, on Easter Sunday, to meet all of our friends that went before him. He had to go out with his Southern flair. He’s up there having a great time and looking down on all of us and always wanting the best for us all.

To my brother, best friend and the most loyal person who I’ve ever had the pleasure to know: Godspeed my love! My buddy forever, with my whole hearted love and respect.

Michael Sanders (or as he called me, “Missy Sanders”)

There are special people in our lives who never leave us, even after they are gone. Bruce is gone from my sight but never from my heart.

Alexandra Bujor

Bruce Carlton was a wonderful person to work with and a wonderful friend, always bringing the sass and charm. He was a fun bartender and was so patient with new bartenders. He trained a lot of the bartenders we have now at GP. He would share these special ice scoops with his co-workers. He made them by drilling holes in the scoop, so melted ice water could drain out. So generous.

It was easy to become friends with him, he just liked being around good people and bourbon. It’s hard not seeing him around—at work or out socially. He had this great southern accent and a belly laugh that could make you laugh with him, just from hearing it. It’s hard losing someone so full of light. 

Kathryn Anible

When I had a surgery couple of weeks before he passed, he called me every day to ask if I needed anything.

I love how Liz called him “A Tennessee Bumpkin who made New York home in 80’s.” He had to move away from family to be himself–one more thing we have in common. The whole world is one family if you have the ability to love people for who they are. 

Daniela Dakic

Bruce was incredibly sweet, funny, smart, and generous. He was one of the first catering professionals in NYC who helped show me the ropes in our crazy business. If you were a new hire, the best possible coworker you could end up next to on a bar was Bruce. He never judged or bullied you, just guided you with southern charm and an unmatched sense of humor.

One time on a gig he told me he had several private clients and would often need some extra hands for a dinner or a party and wanted to know if I’d be interested in helping whenever. This is when we got to know each other a lot better. We discussed books, history, news, music, hiking, you name it. 

He was just a joy to be around. And all of those private gigs he threw my way made a huge difference in my life financially when things were really tough. I’ll be forever grateful.

We made a great team and I miss him so much. I’ll never hike or sip bourbon without thinking of him. I do my best to spread the same joy and laughter in the workplace in tribute. I miss his hugs and his laugh.

Love you Bruce.

Wes Mason

Plenty has been said about his kindness and his sassy sense of humor. I do have one favorite story Bruce told me once. Ken Bolander and I had the pleasure of hosting him at our home for several months while he was between apartments. He and I, both being smokers and bourbon drinkers, spent many a night on our sunporch swapping tales; he of his youth on a farm in Mississippi, mine spent in a Queens suburb. One evening, after one of the many horrible mass shootings that plague our country, Bruce said to me, “I am for gun control but I also understand the gun culture. I got my first rifle when I was 12. We had a pond on the farm and we had cottonmouths and water moccasins. I was terrified of snakes. Mama had a .22 leaning up against the wall by the kitchen door. I’d go out with my rifle and if I saw a snake I’d throw the gun down and go running for the house screaming, Mama, Mama, there’s a snake. Mama would run right past her .22, grab a hoe and cut the snake’s head off”!!! I can still hear him telling that story with his distinctive and delightful Mississippi accent. I hope I’ll never forget that story or the sound of his voice telling it. He was a good man and a dear friend. He will be sorely missed.

Rick deHaan

I really enjoyed working with Bruce, and he was always the guy to organize groups in a car back to Astoria when we worked late in Brooklyn. He’ll be missed!

Barry DeBois

Bruce and I used to work bar together all the time. He was the the best listener you could imagine, and no matter the type of day you had, he was there for you.

His favorite quote was “bless your heart”. Regardless of how he felt about you, it was always the same, “bless your heart”.

Bruce was one of our top bartenders, and when I saw him on my staff list, I knew that everything would be great and I knew I could trust him to handle anything.

He was a beautiful soul and none of us at GP will ever forget him.

Kat Liz Kramer

© Kat Liz Kramer

By Sarah Prawl

Stepping outside the box and creating unforgettable experiences was a consistent theme throughout May. Brooklyn Academy of Music and the World Science Festival wowed their guests with unique performances, experiential décor and delicious food, all while supporting a great cause.

BROOKLYN ACADEMY OF MUSIC

BAM Gala 2019 At The Brooklyn Expo Center

May 15, 2019

BAM took us back to the 80’s for their 2019 Gala at the Brooklyn Expo Center. Neon strobe lights, disco balls and electronic music set the tone for an unforgettable experience. Oscar-nominated actor Ethan Hawke and best-selling author Walter Mosley were honored for their work in the arts and contributions towards BAM’s programming. The gala raised $1.8 million towards BAM’s education and artistic programs.

The gala’s 500 guests enjoyed a delicious dinner, while simultaneously enjoying a galactic strobe light show and up-beat electronic music. The meal featured Roast Filet of Beef with Kohlrabi Boulangere, Chanterelles and Red-Wine Shallot Puree; Crispy Cauliflower Wedges with a Warm Fingerling Potato Salad, Baby Kale and Afila Cress; and a Blackout Cake Redux with Chocolate Crémeux and Malted Milk Chocolate Custard for dessert. During dessert, guests enjoyed an artistic performance by the Feather Theory dancers and live music by Neneh Cherry.

THE WORLD SCIENCE FESTIVAL

World Science Festival Gala 2019 At Jazz At Lincoln Center

May 22, 2019

The World Science Festival Gala was an out-of-this-world experience celebrating the 100th anniversary of astronomic observations that confirmed Albert Einstein’s General Theory of Relativity. To celebrate this pivotal milestone, guests gathered in the Rose Theater for Light Falls: Space, Time, and an Obsession of Einstein, which featured an original orchestral score and performance capturing the journey.

After the performance, the gala’s 250 guests enjoyed a “stellar” dinner featuring a Goat Cheese and Asparagus Tart with Pea Tendrils, Sugar Snaps and Truffle Vinaigrette; Beef Short Rib with Spring Vegetables; and a custom hand-crafted “Newton’s Apple” with Green Apple Mousse, Cinnamon Crumble and Vanilla Bourbon Jelly for dessert.

Jump to Recipe

Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration.

This month we’re celebrating strawberries. Strawberries are currently at their peak and when fully ripe they maintain the perfect balance of acidity and sweetness. In addition to their delicious flavor, they are also packed with nutritious benefits such as lowering blood pressure, increasing eye health and boosting your immune system.

Enjoy our favorite strawberry dishes at our venues and be sure to try our recipe below.

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

CELEBRATE THE STRAWBERRY AT OUR CAFÉS

June 16-22, 2019

MAE MAE CAFÉ

BABY SPINACH SALAD

shaved fennel, strawberries, toasted pecans, lemon vinaigrette

©chip klose

THE CAFÉ AT WAVE HILL

STRAWBERRY-JALAPEÑO-GINGER LEMONADE

tequila, brown sugar, lemon juice, mint

©amanda gentile

GARDEN COURT CAFÉ AT ASIA SOCIETY

STRAWBERRY YOGURT MOUSSE

strawberry sauce

©amanda gentile

THE ROTH BAR AT HAUSER AND WIRTH

STRAWBERRY SHORTCAKE

©liz neumark

Recipe: Spaghetti with Strawberry Marinara

by Chef Saul Bolton

Serves 6

Ingredients

  • 12 oz dry pasta

  • 2 tbsp olive oil

  • 1 small red onion peeled, halved and thinly sliced

  • 1 tsp chipotle flakes

  • 1 lb ripe strawberries, cleaned and hulled

  • 1 12-oz can chopped plum tomatoes

  • 1 cup basil leaves, thinly sliced, divided

  • 2 cups whole milk ricotta

  • Freshly ground black pepper

  • Salt

Procedure

  1. Prepare the marinara: In a large sauce pot, heat olive oil. Add red onion and chili flakes and cook for five minutes. Add strawberries and chopped tomatoes and stir over medium flame. As strawberries soften, crush with the back of spoon. Reduce heat.

  2. Prepare the pasta: Bring a large pot of water to boil and salt heavily, then add the pasta. Stir well to prevent the pasta from sticking together. Cook until pasta is not quite al dente.

  3. Add one cup of pasta water to prepared marinara. Drain pasta then add pasta to marinara. Cover and cook until al dente. Season with salt and pepper. Add ½ cup of basil leaves and toss.

  4. To serve, divide the pasta between 6 warmed pasta bowls. Garnish each with a dollop of ricotta, freshly ground black pepper and the remaining basil.

Related Articles

More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.

SPAGHETTI WITH STRAWBERRY MARINARA

Serves 6

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By Rob Arango

©Didier Descouens – Wikimedia

The Church of Santa Maria Assunta dates back to the year 639 and survives as the oldest structure in the Venetian lagoon. Due to structural problems resulting from the passage of time and the effects of salt accumulation, the 15th-century-panel paintings of the twelve apostles and the Virgin Mary now risk severe permanent damage if not treated right away. Save Venice’s “Un Ballo in Maschera” held Friday, April 26, 2019 at The Plaza Hotel helped raise urgent funds to preserve the cultural and artistic treasures of Venice.

©BFA
©BFA
©BFA
©BFA

The masked ball is famed for bringing out New York City’s most sought-after socialites to celebrate. Of course, any gala hosted by co-founder of Moda Operandi Lauren Santo Domingo and by international style icon and interior designer extraordinaire Bronson van Wyck is one for the books. The event raised $1.2 million for Save Venice’s conservation projects and European editor-at-large for the American edition of Vogue, Hamish Bowled, presented the Outstanding Mask Awards to Antonia Sautter, James Aguiar, Lisa Lee and Peter Zhou.

Bronson van Wyck transformed the Grand Ballroom into a Venetian palace with 100-foot navy tufted curtains, renaissance goddess statues and scarlet rose bouquets throughout. The gala’s 450 guests, which included Nicky Hilton Rothschild, Julia Koch and Tory Burch to name a few, dined on Grilled Filet Mignon, Tarragon and Tomato Risotto and Sautéed Spinach. After a decadent Budapest Milk Chocolate Mousse for dessert (which was accompanied by a shot of Limoncello), the dining room turned into a dance party led by DJ Ruckus—black tie and ball gowns alike rocked it out to celebrate an amazing night.

As I got into my cab after the gala on Friday night, I received a text from my dearest and closest friend of over 30 years, Eugene, who just happened to be in Venice at the time. He wrote, “It is a magical place. No matter how many pictures you have seen they cannot convey the magic of strolling the streets and crossing the little bridges. Everything is beautiful in Venice.”