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

Celebrate the first full month of summer with a great line-up of entertainment and Activities taking place at our partner venues!

 

Apollo Theater

 

Photo: ©Apollo Theater

Fally Ipupa: All White Concert

Saturday, July 13 at 8:00 pm

Award-winning Congolese singer-songwriter Fally Ipupa electrifies the audience with his sonorous voice and unique dance steps. Learn more here.

 

Asia society

 

©BAM

Asian American International Film Festival: Yellow Rose (Opening Night Film Screening and Reception)

Thursday, July 25  from 7:00 – 11:00 pm

Part of the 42nd Asian American International Film Festival, Yellow Rose is the story of an undocumented Filipino girl who dreams of one day leaving her small Texas town to pursue her country music dreams. Learn more here.

 

Brooklyn Academy of music

 

Dapper Dan

Wednesday, July 10 at 7:00 pm

High-end streetwear icon, Dapper Dan, graces the BAM stage to celebrate the launch of his stunning new memoir, Dapper Dan: Made in Harlem. Learn more here.

 

Brooklyn Museum

 

Photo: ©Brooklyn Museum

The Market at the Brooklyn Museum

Saturday, July 13 from 11:00 am – 6:00 pm

Shop one-of-a-kind, handmade items from local artisans and vendors. Learn more here.

 

Photo: ©Susan and Loren Abdulezer

Pop-Up Performance: Brooklyn Symphony Orchestra

Sunday, July 21 from 2:00 pm – 3:30 pm

Stop by the Beaux-Arts Court for the Brooklyn Symphony Orchestra’s new pop-up performance series, featuring a family-friendly range of classical music from across the globe. Learn more here.

 

Photo: ©Terry O’Neill / Iconic Images

Pierre Cardin: Future Fashion

July 20, 2019 – January 5, 2020

Pierre Cardin: Future Fashion is the first New York retrospective in forty years to focus on the legendary couturier. Drawn primarily from Pierre Cardin’s archive, the exhibition traverses the designer’s decades-long career at the forefront of fashion invention. Learn more.

Complete your experience with a meal at “Maxim’s at The Norm”, a homage to Pierre Cardin’s restaurant, Maxim’s de Paris, and featuring classic dishes from the Maxim’s de Paris cookbook and Maxim’s inspired seasonal dishes.

 

CARAMOOR

 

©Caramoor

Caramoor Takes Wing! Celebrating Birdsong

Saturday, July 13 at 8:30 pm; Sunday, July 14 at 4:30 pm

Convene with the birds through the universal language of music. Built around Pierre-Laurent Aimard’s performance of Messiaen’s complete Catalogue d’Oiseaux over three concerts, the weekend will also include bird walks, a panel discussion and family activities celebrating our feathered friends. Learn more here.

 

©Caramoor

Jazz Festival (Presented in Collaboration with Jazz at Lincoln Center)

Saturday, July 20 All Day

Celebrating its 5th year in collaboration with Jazz at Lincoln Center, Caramoor’s Jazz Festival is a highly anticipated highlight of the summer with jazz performed by phenomenal talent amid lush gardens and distinctive venues on 90 acres of grounds. Learn more here.

 

©Caramoor

Summer Season Finale: Orchestra of St. Luke’s

Sunday, July 28 at 4:00 pm

Caramoor’s summer season comes to a close with the Orchestra of St. Luke’s, led by their Principal Conductor Bernard Labadie and violinist Christian Tetzlaff. Learn more here.

 

Dizzy’s

 

Photo: ©Dizzy’s Club

Emoción: The Sounds of Tango

Wednesday, July 10 at 7:30 pm

Multinational quintet, Emocion, celebrates the universal power of music and the sounds and rhythms of Tango Nuevo. Learn more here.

 

Photo: ©Dizzy’s Club

Brasil Summerfest: Amaro Freitas Trio

Wednesday, July 31 at 7:30 pm

In collaboration with Brasil Summerfest, Jazz at Lincoln Center presents the New York City debut of the Amaro Freitas Trio, who are on the cutting edge of fusing Afro-Brazilian rhythmic traditions with genre-defying modern jazz. Learn more here.

 

Signature Theatre

 

Photo: ©Signature Theatre

Happy Hours

July 11 – July 25

Come to the Signature Café + Bar to network and mingle while enjoying Happy Hour specials. RSVP today.

 

Photo: ©Signature Theatre

Spotlight on Design: A Casebook on Octet

July 13

Join an in-depth discussion with the design team of Octet, showcasing the creative collaboration involved in bringing this acclaimed chamber choir a cappella musical to life. RSVP now.

 

Wave Hill

Photo: ©Wave Hill

Mokuhanga: A Japanese Woodblock Printing Intensive

Thursday, July 11 from 10:00 am – 4:00 pm

Learn the time-honored techniques of “mokuhanga”, or relief printing, with 2019 Winter Workspace Artist Nandini Chirimar. Print using traditional Japanese woodblock techniques for two full days while exploring the basics of image preparation, transfer, registration, carving and multi-color printing. Learn more here.

 

Photo: ©Wave Hill

Gallery to Garden Walk: Figuring the Floral

Saturday, July 27 at 2:00 pm

Tour the exhibition Figuring the Floral with an exhibiting artist and a Wave Hill horticultural interpreter, then venture out into the gardens to see how some of the flowers are used symbolically by the artists to express representations of identity. Learn more 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

This summer, escape the hustle and bustle of the city and indulge in breathtaking scenery, delicious food, and exciting entertainment at Caramoor and Wave Hill.

CARAMOOR

Get lost in the luscious gardens of Caramoor. With over six venues located on the grounds, each venue is truly unique and perfect for private events, concerts, picnics and more.

Great Performances has partnered with Caramoor since 2007 and is proud to offer a range of delicious and organic food items during your visit. Pre-order picnic boxes and take a stroll through the gardens, or enjoy a relaxed dining experience at the Symphony Dining Court.

From intimate gatherings to large retreats, Caramoor offers a beautiful setting for any event. With several distinctive spaces ideal for events with 50 to 1700 guests, it truly is “A home for celebrations.” Learn more here.

The Caramoor summer season begins on June 16 and ends July 29.

Upcoming Events In June

Opening Night Gala

Saturday, June 15 at 5:30 pm

Celebrate the arrival of the 2019 Summer Season at this year’s Groundbreaking Gala! Learn more.

 

American Roots Music Festival

Saturday, June 22 from 12:00 pm to close

Caramoor’s 9th annual American Roots Music Festival celebrates its musical heritage with an amazing lineup. Learn more.

 

Tribu Baharú

Friday, June 21 at 8:00 pm

Tribu Baharú celebrates the colorful Colombian musical spectrum during their energetic performance. Learn more.

 

Buika

Saturday, June 29 at 8:00 pm

Grammy-nominated singer Buika performs with her all-female band. Learn more.

 

See Caramoor’s complete 2019 events calendar here.

WAVE HILL

Located in the Hudson Hill section of Riverdale, Wave Hill offers breathtaking views of the Hudson River and the New Jersey Palisades throughout its 28-acre public garden and cultural center.

Stop by the Cafe at Wave Hill, located inside the historic Wave Hill House, and enjoy our delicious seasonal menu offerings; or stop by for Afternoon Tea, where we offer a classic selection of whole leaf teas, scones, tea sandwiches and bite-sized desserts.

With intimate gardens and spacious buildings, Wave Hill is the perfect location for any celebration. From weddings to corporate events and social gatherings, Wave Hill offers a beautiful backdrop for any event with 75 to 500 guests; and with over five beautiful spaces to choose from, you’re guaranteed to give your guests an unforgettable experience. Learn more here.

Upcoming Events In June

Moving Figments: An Art Meditation

Saturday, June 8 at 3:00 pm

Join exhibiting artist Sara Jimenez and meditation and movement teacher Kate Johnson for an intimate session surrounded by Jimenez’s fictional cityscape in Glyndor Gallery’s exhibition, Here We Land. Learn more.

Sunset Wednesday: Bombay Rickey

Wednesday, June 26 at 7:00 pm

Bombay Rickey performs covers and original music celebrating unique sounds from Bollywood to Western. Learn more.

 

Garden Workshop: Build A Bee-Abode Workshop

Sunday, Jun 16 from 1:00 pm – 3:00 pm

 Assemble a rustic bee house in this hands-on workshop. Learn more.

 

Rosy Sunday Cooking Demo: Stop And Eat The Roses

Sunday, June 30 at 2:00 pm

Learn how to incorporate the aromatic flavor of roses into your summer recipes and sample rosy baked goods prepared by a talented chef from Great Performances. Learn more.

 

See Wave Hill’s complete 2019 events calendar here.

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.

By Great Performances

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.

CELEBRATE THE STRAWBERRY AT OUR CAFÉS

June 16-22

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

SPAGHETTI WITH STRAWBERRY MARINARA

Serves 6

INGREDIENTS

PROCEDURE

  • 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

  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.

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