Auntie Nadia’s Cranberry Chutney Recipe
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
By Rob Arango
Once again over the past 10 years working at the Plaza, almost every client or guest I have met has mentioned their unique experience at Trader Vic’s. One common thread of gossip was the deadly drinks—the Polynesian-themed bar with the potent rum-based cocktails that created some memory lapses in the evening dinner.
The birth of Trader Vic’s was in Oakland, California in 1934. The original restaurant was named Hinky Dink’s by the owner Victor Jules Bergeron. Three years later the restaurant turned into the famed Chinese food with the gigantic Polynesian drinks. For decades, Trader Vic’s served that combination without updating their menu. I assume why fix something if it works and is a huge smash hit?
Trader Vic’s made its first debut at the Savoy-Plaza Hotel, the site of the GM building across the street from the Plaza. In 1965 Trader Vic’s moved into the basement of the Plaza hotel replacing the Turkish baths. Celebrities, movers and shakers lined up for reservations from day one. Jacqueline Onassis, Richard Nixon and Salvador Dali, to name a few, enjoyed famous watering hole until the doors closed after 28 years in 1993.
To this day guests have asked “Where is Trader Vic’s? Will it come back? When will it reopen?”. I hope investors are reading my piece and think about a second debut of Trader Vic’s—New Yorkers are asking for it.
A favorite excerpt from NY Eater, “During its heyday in the late ’60s and early ’70s, Trader Vic’s was a popular hangout for prep school kids and their parents. Entertainment writer Nikki Finks remembered her experience at Trader Vic’s, ‘When I was growing up, my gang’s local diner was Trader Vic’s at the Plaza. A typical evening out meant going to the Paris Theater, across 58th Street, to see an art movie and then inside the hotel for a pupu platter. (It would be years before I realized that most films didn’t have subtitles, or that this restaurant served entrees.) I can attest that Trader Vic’s was the ideal setting for a first date between two sophisticated teenagers. There was so much loopy Polynesian tiki décor to make fun of that we never ran out of conversation.’”
By Kelsey Butler
It was clear from the moment I met Maggie Zellner and Ryan McInnis that they were very in love and truly enjoying the process of planning their wedding together. We sat around the tasting table along with Maggie’s parents and planners Caitlin O’Hara and Julianne Austin, of Cait & Jules, to choose their menu and discuss the details of their big day. Maggie’s big personality and enthusiasm were apparent, and we found creative ways to incorporate all her favorite things (including Casamigos Anejo tequila) into a fun, yet very classy, party. I knew from early on that this wasn’t going to be your typical Plaza party and that it was going to be a day to remember.
Maggie and Ryan’s big day started out with beautiful, huge green trees of all shapes and sizes loading into the Ballroom along with stunning, long, mirrored tables and classic ghost chairs for the reception. Simple white florals and candlelight graced the tables while the trees and greenery took center stage. The Grand Ballroom soon transformed into the enchanted forest wonderland of Maggie’s imagination, unlike anything I have seen in the Ballroom before.
Before long, Maggie elegantly made her way down to the Terrace Foyer to see her friends for the first time; and as she exited the elevators, mouths dropped and squeals erupted. She wore a stunning, long-sleeved lace Monique Lhuillier gown with a long train and it could not have been more perfect for her. After photos with family and friends, she was whisked off to St. James Church for the wedding ceremony where Ryan was patiently awaiting her arrival. Soon after, they exited the church as husband and wife to family and friends lining the church’s steps with sparklers and cheers! After a couple more kisses on the steps, they made their way into their Rolls Royce waiting to whisk them back to the Plaza for pictures and the big party.
Guests began to arrive and were directed to the Terrace Foyer to gather their escort card, which perched on top of a shot of Casamigos Anejo garnished with a lime slice! This creative way of playing up something the couple loved gave guests such delight. It started off the night with a fun and innovative twist. The cocktail hour was bountiful with cocktails and champagne and stations filled with seafood, Asian and Mediterranean offerings to get guests ready for dinner. Before long, guests were welcomed into the Grand Ballroom for a stunning reveal of the greenery with the Veronica Martell band setting the stage for a night of fun. Dinner was executed flawlessly along with speeches and conversation and then guests hit the dance floor to rock away for the remainder of the evening. As “Praise You” by Fatboy Slim played, cannons shot colorful confetti over dancing guests for one final surprise!
By Kelsey Butler
Each year, the Plaza’s Grand Ballroom springs to life with thousands of orchids of all colors for the New York Botanical Garden’s annual Orchid Dinner. This year’s 17th Annual Orchid Show was themed “Singapore,” and Executive Chef Geoff Rudaw and our culinary team created dishes inspired by the theme. The appetizer was a custom version of the very popular Vegetables and Pearls, complete with carrot-sesame purée, shaved baby beets, radishes, sorrel, dragon fruit and soy beans. The meal continued with an entrée of Chicken Breast Rendang that guests heartily enjoyed, followed by alternating desserts of Alphonso Mango Panna Cotta and Yuzu Cheesecake Bamboo.
Throughout the day, designers flooded in, armed with orchids, custom seat covers, and stunning décor, to transform each table into a different floral wonderland. This is my favorite gala of the season because each table was unique. Each one showcased the designers’ personal flavor and flare through the centerpieces, candlelight and glassware.
As guests arrived in floral, sparkly, gorgeous gowns, they were greeted with custom Singapore Sling cocktails complete with Botanist Gin infused with orchids! After a cocktail hour where guests were able to purchase and bid on rare orchids, they were invited into the Grand Ballroom to be amazed by the beautiful tables. The Orchid Gala is always one for the books; enjoy a sample of some of my personal favorite tables!
By Design Manager, Randy Ballesteros
SPRING IS JUST AROUND THE CORNER. ESCAPE THE WINTER BLUES AND ADD SOME LIFE TO YOUR INTERIORS WITH THESE SIMPLE TIPS
1. Blooming branches are a quick way of adding height to a display and don’t require too many stems to make an impact. Look for branches that have lots of closed buds, put them into warm water to help the flowers bud and in a couple of days you’ll have a stunning branch. Forsythia, quince, magnolias and camellia are great options.
2. Skip the blossoms. Branches that don’t have blooms are also abound and add a sculptural quality. Salix, manzanita, curly willow and birch branches add drama and dimension.
3. Flower bulbs are starting to sprout. Keep the stalks attached to the bulb and nestle in a small dish of water or soil. A fragrant blossom will slowly sprout. Hyacinths, daffodils and muscari are wonderful options. After the bloom has expired, save the bulb and replant to enjoy next year.
4. Moss, airplants and succulents are another wonderful way of adding vibrant greenery which don’t require a lot of maintenance. Be daring and go upright by using a wall planter.
5. Hydrangeas come in a variety of colors and are very popular. Make them last longer by keeping your vessel filled at least three-quarters full of cool water. They drink a lot of water, so you may need to refill every other day.
6. Roses should be firm to the touch. They are fresher and will last a longer period of time. Enjoy the blossoms as they slowly open and develop in color.
7. Garden roses are a specific type of rose that are cut from large bushes. These are more fragrant and richer in color.
8. Tulips and calla lilies are thirsty flowers. When you get them home, keep them tightly wrapped and then give them a fresh cut to help them drink up the water. After 2 hours, unwrap and your stems will be straight. Tulips will keep growing even after they are cut, and after a couple of days you’ll have wonderful curving stems.
9. Create easy flower arrangements. An easy solution to create stunning arrangements is to pick one type of flower and use several bunches to make an impact.
10. Keep it cool. Keep your arrangement in an environment with cooler temperatures, between 50 – 60 degrees. Keep them away from heat vents or radiators.
11. Keep it clean. An easy way to prolong the life of flowers is to change the water frequently and keep the vessel clean. Give the interior of the vessel a good scrubbing, refill with water and add a tiny drop of household bleach to keep the water free of bacteria. Trim the stems before you put them back in the water and enjoy!
Meet our New COO, Jonathan Cetnarski
By Great Performances
We’re delighted to welcome Jonathan Cetnarski as Great Performances’ new Chief Operating Officer. In this newly created role, Jonathan will focus on strategy, business transformation and efficiencies while working with Liz Neumark, Founder and CEO, and Dean Martinus, President.
Jonathan comes to Great Performances as a transformational executive with a long history of running successful, innovative and value-creating businesses, first in the corporate sector and most recently in the private sector. From his early roots in Human Resources departments for commercial banks and retail businesses, he grew to develop and lead successful teams, driving strategic growth. He spent 15 years at MasterCard Worldwide where he created and grew their data analytics business, years ahead of Big Data. He spent several years at Vodafone Global Enterprise, leading the integration of a managed services company into Vodafone and ultimately becoming Global Head of Business Operations for Vodafone Telecom Management Practice. In this role he was responsible for the customer journey, leveraging and growing the people, processes, and technology to support the mission.
Jonathan’s passion for transformation and change extend beyond his professional life to his personal life as well. Noticing that he was struggling with constant fatigue, discomfort and weight fluctuations, he set out on a path of personal transformation. He learned that what he ate, where it came from and how it was prepared made a huge impact on how he felt. Through this journey, he discovered Natural Gourmet Institute and was immediately drawn to the school’s values, history and desire to be the definitive educator of health-supportive cooking. With his renewed clarity, energy and vibrancy, he transformed Natural Gourmet Institute from New York City’s best-kept-secret to its newest iteration as the Natural Gourmet Center at the Institute for Culinary Education, where the program will be taught both in New York City and Los Angeles.
Joining Great Performances is a natural next step in Jonathan’s journey. “I am so impressed with Great Performances and the outstanding work that is being here. I’m thrilled to be part of a company that has a value system like GP and I really love the energy and enthusiasm of everyone who works here!”
We would love to get to know a little more about you!
I live in Brooklyn and my favorite meal is pasta with garlic, butter and Parmesan cheese. I am an avid cook and enjoy entertaining and sharing my creations. I have varied interests, but love to read, volunteer and travel. I am a bit of geek and a total Star Wars fan.
What are some of the things that you are looking forward to with GP this year?
Moving to the Bronx and finding new ways to improve and update our operational processes, people practices and technology!
By Chef Saul Bolton
CELEBRATE THE MUSHROOM AT OUR CAFES AND RESTAURANTS MARCH 10-16.
Each cafe/restaurant will offer a menu item featuring mushroom that is unique to their own cultural connection to food. Stop by any of our locations below to enjoy:
By Chef Saul Bolton
NEITHER FRUIT NOR VEGETABLE, MUSHROOMS ARE COMPOSED OF OVER 90% WATER, WITH HEALTH BENEFITS INCLUDING LOWERING CHOLESTEROL AND BOOSTING THE IMMUNE SYSTEM
Mushrooms are also the only vegan-friendly food that can produce vitamin D when exposed to sunlight.
MUSHROOM AND BARLEY SOUP
Serves 6
INGREDIENTS
PROCEDURE
4 cloves of garlic, sliced thinly
2 stalks of celery, small dice
1 medium onion, small dice
2 medium carrots, peel and small dice
1 lb Button mushrooms
3 cups pearl barley, cooked
Chili flakes
Salt and pepper
1 cup whole parsley leaves
¼ fresh dill, chopped
Olive oil
1 lemon, juiced
- In a medium soup pot, add 3 tbsp of olive oil.
- Add the garlic and let it cook until it is lightly browned and toasted
- Add the onion, carrot, and celery. Cook until al dente.
- Add the mushrooms and cook until they have released their liquid and are caramelized. Add the pearl barley and stir. Season with chili flakes, salt and black pepper to taste.
- Add 3 cups of vegetable stock. Stir and bring to a simmer. Finally, add the parsley leaves and taste for seasoning.
- To serve, divide the soup between 6 warm soup bowls and garnish with chopped dill and a squeeze of lemon juice.
STROZZAPRETI WITH KASHA & MUSHROOMS
Serves 6
INGREDIENTS
PROCEDURE
12 oz Strozzapreti pasta
2 cups of kasha, cooked
1 lb of fresh mushrooms (mixed), cleaned
4 tbsp shallots, chopped
6 cloves garlic, thinly sliced
2 cups of parsley leaves, whole and fresh
1 tbsp fresh thyme
1 cup of white wine
Salt and black pepper to taste
Olive oil
4 tbsp butter
1 cup of freshly grated parmesan
- Bring a large pot of heavily salted water to boil and add pasta.
- Heat a large sauté pan over a medium fire and add a touch of olive oil.
- Once pan is heated, add mushrooms. Cook until the mushrooms have released their liquid and are caramelized. Make a small space on one side of the pan. Add 1 tbsp of butter then add garlic and shallots. Let cook a bit then mix with the mushrooms. Add the cooked kasha tossing to mix. Make sure the kasha is warmed thru. Season with salt and pepper. Add the white wine and reduce to almost dry.
- Save 2 cups of the pasta water. Drain the pasta. Add the drained pasta to the sauté pan then add the 2 cups of pasta water. Toss. Now add the butter, parsley, and ½ cup of parmesan. Toss.
- To serve, divide the pasta between 6 warm pasta bowls. Sprinkle with parmesan and season with fresh black pepper.
MUSHROOM FLATBREAD WITH ONIONS AND OREGANO
Serves 6
INGREDIENTS
PROCEDURE
1 ½ lbs assorted mushrooms
2 tbsp fresh thyme leaves, divided
3 10-inch flatbreads, halved
2 medium onions, cut in ½ inch rings
2 cloves garlic, minced
2 tbsp fresh oregano leaves
1 cup fresh basil leaves, chiffonade
1 cup of grated parmesan
2 balls of fresh mozzarella, sliced thinly
7 tbsp olive oil, divided
Chili flakes
Salt and pepper
- Preheat oven to 375°F
- Toss onion rings in 2 tbsp of olive oil, 1 tbsp thyme leaves and season with chili flakes, salt, and pepper. Roast in 375° oven for 45-50 minutes or until the onions are caramelized. Remove from the oven and set aside.
- Toss the mushrooms in 4 tbsp of olive oil, 1 tbsp thyme, and season with chili flakes, salt, and pepper. Roast in 375° oven for 15 minutes or until they have released their liquid and are caramelized. Remove from the oven and set aside.
- To assemble, brush the top of each flatbread half with olive oil and lightly season with salt, pepper and parmesan cheese.
- Top with thinly sliced mozzarella, leaving space between each slice of cheese. Divide the caramelized onions, mushrooms, and oregano between the flatbread halves. Sprinkle with additional parmesan.
- Bake in 375° oven until the flatbread is crispy on the bottom and the cheese has melted.
- Remove from oven and garnish with basil. Cut each flatbread half into three pieces. Serve immediately.
Celebrate mushrooms at our cafes and restaurants March 10-16 during our Mushroom Festival, where each cafe/restaurant will offer a menu item featuring beet that is unique to their own cultural connection to food.
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Holiday Cooking with the Deuel Family
A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.
December 2025 Food Festival: Pumpkin Seeds
This month’s Food Festival spotlights pumpkin seeds with a chef-crafted sage pumpkin seed brittle, plus pro tips and serving inspiration.
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
Download the Cookbook A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment
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By Great Performances
CELEBRATE THE BEET AT OUR CAFES AND RESTAURANTS FEBRUARY 17-23.
Each cafe/restaurant will offer a menu item featuring beet that is unique to their own cultural connection to food. Stop by any of our locations below to enjoy:
By Liz Neumark
LOVE IS IN THE AIR! HERE IS WHERE TO GO TO FEED OUR PASSION AND SUPPORT IMPORTANT ORGANIZATIONS ON THIS SPECIAL DAY.
Thursday, February 14, 2019
Dining With the Divas
11:30am Reception
12:00pm-1:30pm Luncheon
Dining with the Divas is a now legendary luncheon advancing women’s leadership through art education. Held on the Apollo Theater’s legendary stage, this unique event highlights extraordinary women from many industries who serve as role models and mentors. Dining with the Divas attracts more than 350 guests and is an important networking opportunity for a diverse and influential group of women. Dining with the Diva’s chairs are incredible leaders Betsy H. Cohen, Joan Haffenreffer, and Carolyn Minick Mason. Proceeds from Dining with the Divas benefit the Apollo Theater’s year-round education, community, and performing arts programs serving New York City students and families.
To purchase tickets or to make a donation, please click here.
For more information on sponsorship opportunities, please contact special.events@apollotheater.org.
The incomparable vocalist Kim Nalley sings jazz’s greatest love songs on Valentine’s Day. Treat yourself and your valentine with an unforgettable night of live jazz in front of a glittering New York skyline and a special Valentine’s Day prix-fixe menu. Learn more here.
If you can’t make it to the Valentine’s Day dinner, stop by for the Late Night Session with trumpeter Giveton Gelin at 11:15 pm. Learn more here.
Thursday, February 14
Opening of The Value of Sanctuary: Building a House Without Walls
6 pm – 9 pm
Join Saint John Divine on Valentine’s Day for the opening of The Value of Sanctuary: Building a House Without Walls, the next in a series of Cathedral-wide initiatives focused on the intersections between spirituality, contemporary social issues, and human rights and dignity. Learn more here.
By Amanda DiUglio
Engagement Season Is Almost Over And Now It’s Time To Start Planning For The Big Day!
After setting your budget, possible dates, and starting your guest list, the next step is choosing your venue. With so many options in the Greater New York City area, it can definitely be overwhelming, but we’ve got you covered with a list of some our favorite venues for your special day.
Personally, this is one of my favorite places in the Hudson Valley. Caramoor’s flower gardens, picturesque cedar trails and historic home makes this unique space perfect for a wedding. Caramoor can host parties from 50-800 guests allowing guests to experience all 90 archers throughout the course of the evening. Don’t forget to visit throughout the season for one of their amazing summer concerts!
Surrounded by lush gardens, perfect views of the Hudson River, and a stunning coy pond, Wave Hill is a magical wedding venue. Sunset cocktails on the lower lawn will surely take your guests’ breaths away followed by dancing inside the historic Mark Twain Room. What could be better?
Museums are one of the trendiest places to get married, and Brooklyn Museum is top of the list. Guests get VIP access to art, culture and an experience they will never forget. With the ceremony in the pavilion followed by dinner and dancing in the Beaux Arts, the museum can be your canvas for the perfect love story.
For the rustic chic wedding couple, The Foundry offers great outdoor space, lots of exposed brick, and a fun industrial vibe. With views of the Queensboro Bridge, the ivy covered oasis is a dream for every couple!
If you want to get married in the heart of Manhattan, this secret garden awaits you! Right off of 5th Ave, 620 Loft and Garden overlooks St Patrick’s Cathedral and Rockefeller Plaza for some of the best views in New York City. The crisp interior allows for you to bring your vision to life, which is only matched by the elegance of the pristine gardens.
The legendary Plaza Hotel is the perfect location for a one-of-a-kind celebration that is modern, timeless and elegant. With 4 enchanting rooms to chose from, there’s no doubt that your wedding will feel like a real-life fairytale.
Photo Credits: ©Terri Diamond Photography, ©Levi Stolove, ©Judith Rae, ©Love + Wolves CO., ©Cappy Hotchkiss, ©Daniel Silbert Photgraphy, ©Christian Oth Studio, ©Roey Yohai, ©Allan Zepeda, ©Fred Marcus
LOOKING FOR YOUR DREAM WEDDING VENUE? THESE LISTS CAN HELP
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