By Sarah Prawl

Celebrate The Life And Achievements Of Civil Rights Leader Martin Luther King Jr. At Our Partner Venues!

APOLLO THEATER

Sunday, January 20 at 3 PM

WNYC & Apollo Theater Present: Apollo Uptown Hall

Unsung Champions of Civil Rights From MLK to Today

The Apollo Theater and WNYC are partnering for the sixth year to present WNYC’s 13th Annual Dr. Martin Luther King, Jr. Day celebration, Unsung Champions of Civil Rights from MLK to Today as part of the Apollo’s Uptown Hall series. WNYC’s Peabody Award-winning host Brian Lehrer and Jami Floyd, local host of All Things Considered, will moderate meaningful conversations examining Dr. King’s legacy and its impact on modern social justice movements. Learn more here.

BAM

Mon, Jan 21, 2019 at 10:30am

The 33rd Annual Brooklyn Tribute to Dr. Martin Luther King, Jr.

New York City’s largest public celebration in honor of iconic civil rights leader Dr. Martin Luther King, Jr. returns to BAM for the 33rd year. This event brings world-renowned activists, public figures, and civic leaders together with musicians and other performers to pay tribute to King’s legacy and keep his message alive. Learn more here.

BROOKLYN MUSEUM

Monday, January 21, 2019 from 1-3pm

Teacher Professional Development Workshop: Art as Activism

Join the Brooklyn Museum for a day of action in honor of Martin Luther King, Jr. Day, with two professional development workshops for educators to reflect on the intersection of art and racial justice and enliven their teaching practices through art engagement, facilitated by artist Nate Lewis. Learn more here.

 

By Great Performances

We’re well into 2019, and as we recover from the holidays—including putting our households back in order—we spoke to GrowNYC’s Communication Specialist, Catherine Crawford, for some ideas for how we can reduce the amount of waste we produce.

Fast fact: In the United States, we pile up 25% more trash between Thanksgiving and New Year’s than over any other similar time period in the year. That’s equivalent to the weight of two million grand pianos, in trash, each week!

GrowNYC has assembled a DIY Guide for Stop ‘N’ Swaps, an easy resource for decluttering, making it easy for sustainably-minded people to host their own community swaps and reduce waste through reuse. They have also assembled a list of sustainability tips.

 

By The Great Performances Team

On December 5th Great Performances had the privilege of producing a remarkable evening with the top three chefs in the world: Massimo Bottura of Osteria Francescana in Modena, Italy; Joan Roca of El Celler de Can Roca in Girona, Spain; and Mauro Colagreco of Restaurant Mirazur in Menton, France. We orchestrated this on behalf of the GR8 Group from Miami and the event, dubbed “Once Upon a Kitchen”, was held at one of our partner venues, Gotham Hall. This was our second time working with GR8 Group, as we supported Chef Massimo last year at his Great Arrival Saturday Dinner at Ellis Island. Coordinating three chefs was extremely challenging but also absurdly rewarding. As if that weren’t daunting enough, the great pastry chef Christina Tosi of Milk Bar in New York City prepared the dessert. Not only did we provide and source all of the ingredients at our kitchen for three days of preparation, but our culinary team stayed in sync with them during preparation and serve out. We also directed the show flow and called the timing of all three chefs, taking a turn on stage plating one of their courses in front of three hundred guests (including our Founder & CEO Liz Neumark and our President Dean Martinus).

I’ve never been more proud to be part of Great Performances. There we were working side by side with Massimo, Mauro and Joan along with their respective culinary teams, pairing up for each of the seven courses with five of their chefs and five of ours. There is no greater affirmation than when you are recognized by world class professionals. The great chefs could not have been more complimentary to our team. I have served presidents, kings and queens as well as thousands of clients over five decades as a chef, caterer and producer. But for me, personally, to collaborate and scheme with the undisputed top culinary minds in the world is unquestionably one of the highlights of my more than 50-year career in hospitality. – Ronnie Davis, Managing Director, Great Performances

As a chef striving to be great, the ability to catch a glimpse of greatness from the world’s top chefs required my attendance. It turned out to be the inspiration I needed to stay on this course and continue to push harder. Watching the top chefs manage their respective teams was magical. Everyone worked seamlessly together with an amazing flow. The food spoke for itself, simply tasting. You didn’t want to take the last bite. That night lit a spark in me that was much needed in my development: to strive for greatness everyday with no exceptions. – Corey Samuel, Chef De Cuisine, Dizzy’s Club

 

While the preparation in the days leading up to the event were challenging to the kitchen and facility itself, the event itself saw our chefs on a world stage, performing a tightly choreographed ballet with these world titans.

As the chef coordinating the event for Ronnie Davis, Managing Director at Great Performances, it was impressive to see our chefs Lauren, Shaquay, Justin, Jon, Corey, Aaron and Veronica maneuvering with finesse alongside cooks from around the world.

It is rewarding to hear from Massimo that he trusts us to control his food over anyone else in the city. – Robert Valencia, Executive Chef of Catering Production, Great Performances

It was amazing seeing and being a part of an event with four of the most acclaimed chefs in the world. Even though they are each from a different country, they had a common language and passion in a love for cuisine. – John Roode, Director of Purchasing, Great Performances

I have worked in the service industry for my entire professional career. In that time I have grown accustomed to making others’ dreams come true. Food service at this level is about creating once in a lifetime experiences every day of the week, but for the cook it is easy to fall into thinking that this is just a job and events are just another service. It is strange that a back of the house cook’s relationship to these events is so rarely considered. I found it ironic that for this event, by providing a once in a lifetime service for our guests, I, in turn, was receiving one. I was afforded the opportunity to work along side three world renowned Michelin Star Chefs with restaurants spread across Europe all in a single evening. The experience was surreal and wonderful.

As an aside, it was gratifying to face a difficult high volume service with a calm that I have earned through experience that our Michelin Star partners did not entirely share. And after working along side them, it was clear that we were every bit as good as they. Their world class technique married with our New York attitude and battle-hardened know-how truly did create a Great Performance. – Justin Schwartz, Production Sous Chef, Great Performances

Photo Credits: Ben Hider Images, Sarah Prawl

By Chef Saul Bolton

WELCOME TO THE NEW YEAR! 2019. RESOLUTE IN OUR PROCLAMATIONS BROUGHT ON BY HOLIDAY CELEBRATIONS

We Recharge. Recalibrate. Cleanse. Ahh yes. But we need, we crave warm, nourishing and even slightly decadent food in these winter months. Food that hits the spot. Winter Squash is the answer! Originating in Central and South America. Carried throughout the world by the Spanish and Portuguese. It’s warm, soft, and sweet. Complement this with Umami flavors, bright herbs, cleansing spices, and you have a delicious, healthy, and satisfying experience. Feliz Ano Nuevo!!!

BAKED STUFFED ACORN SQUASH

Serves 6

INGREDIENTS

PROCEDURE

  • 3 small acorn squash, cut in half and seeded

  • 1 small onion (small dice)

  • 4 cloves garlic (minced)

  • 2 cups of cooked black beans

  • 3 cups of cooked brown rice (leftovers? I always cook too much rice)

  • 1 red pepper (small dice)

  • 2 tbsp curry powder

  • black pepper and salt to taste

  • coconut oil

  • 1 cup of rough chopped cilantro

  1. Heat a sauté pan over a medium fire. Add 2 tbsp coconut oil followed by onions, garlic, & red peppers. Cook until just tender.

  2. Add the curry powder to the mixture. Continue cooking for two minutes while stirring. Add the brown rice. Stir. Add the black beans. Mix well. Take off the heat. Add the cilantro. Then season with salt and pepper. Set mixture aside.

  3. Preheat oven to 350F. Brush the acorn squash halves with oil then season with salt and pepper. Roast in the oven until tender.

  4. Remove from the oven. Fill each acorn squash half with 1 cup of the mixture then sprinkle with the queso fresca.

  5. Place back in the oven at 350F for 20 minutes or until hot through.

  6. To serve squeeze a little lemon juice over each squash.

  7. Serve with a nice fresh salad of greens on the side.

ROASTED SPAGHETTI SQUASH, RED QUINOA, MISO GLAZE

Serves 6

INGREDIENTS

PROCEDURE

  • 1 medium spaghetti squash (cut in half and seeded)

  • ½ cup white miso

  • 4 tbsp light brown sugar

  • 2 tbsp mirin

  • 6 tbsp minced shallots

  • 2 tbsp red chili flakes or to taste

  • 3 cloves of garlic, minced

  • 1 cup cooked red quinoa

  • 3 cups clean green kale (cut into 3-inch pieces)

  • canola oil

  • salt

  1. Brush the spaghetti squash with canola oil and season with salt. Bake at 350F until almost tender. Al dente. Let cool then carefully remove skin and cut the squash into 12 equal sized pieces. Return to baking dish. Set aside.

  2. Increase the oven to 375F. Add miso, mirin, shallots, ½ the garlic, chili flake, & salt to taste. Mix together until smooth. Spread evenly over the squash. Pop the squash into the oven and bake until nicely brown on top. Remove from the oven.

  3. Heat a sauté pan over a medium high heat, add 2 tbsp canola oil. Add garlic. Stir. Add the kale and stir until wilted. Season with salt to taste.

  4. Arrange the squash on a serving platter, top with the wilted kale. Squeeze some lemon juice on top and serve.

SOY BRAISED KABOCHA SQUASH

Serves 6

INGREDIENTS

PROCEDURE

  • 1 kabocha squash (cut in half – each cut in half, cleaned then cut into 6 or 8 wedges)

  • 4 tbsp coconut oil

  • 1-inch piece of ginger, grated on microplane

  • 6 garlic cloves, sliced thin

  • 6 scallions (clean and sliced thinly, use green part for garnish, white part for cooking)

  • 1 cup of cilantro sprigs

  • 3 tbsp toasted sesame seeds

  • ¾ cup of vegetable stock or water

  • ½ cup of soy sauce

  • 3 tbsp mirin

  • 3 tbsp sugar

  1. Heat sauté pan over medium-high heat. Add the coconut oil then add the garlic, scallions, & ginger.

  2. Cook while stirring for two minutes then add the veggie stock, soy sauce, mirin & sugar.

  3. Now carefully add the kabocha squash.

  4. Cook turning every two minutes until squash is almost tender. Turn down fire to low then cover the pot and cook until the liquid is glazy.

  5. Add the cilantro cover for 1 minute just to wilt then carefully remove the kabocha to a warm serving dish.

  6. Garnish with the scallions and toasted sesame seeds. If you want to go crazy add some chopped peanuts. Or not.

  7. Great to serve with some brown rice, and nice greens.

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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.

Read More »

By Sarah Prawl

The Knot has announced its annual Best of Weddings, and we’re honored to be listed as a top caterer for the third year in a row!

The Knot is the nation’s largest source for wedding news and inspiration. Each year they compile a list of the highest and most-rated companies across all regions and planning categories, helping you plan the perfect wedding!

With over 35 years of planning weddings, our goal at Great Performances is to bring your dream to life. Whether your vision is traditional or redefines it, our event directors will work closely with you to attend to every detail of your life changing event.

Here Are Some Of Our Favorite Reviews From The Knot:

Reviewed On 10/29/2018 by Courtney A:

The team at great performances did such a wonderful job for our wedding day at Wave Hill earlier this month. The food and service were outstanding. We continuously receive comments from guests saying how great the food and service was. My husband and I could not be happier with the service provided by Carly and Emily. While the wedding day went off without any delays or hiccups, I feel that the way that we were treated in the days (year!) before our wedding day are most valued. The communication was always open and replied to within a day and every question went answered and clarified for piece of mind. If you are a bride like I was who is looking for some guidance from lovely people that are knowledgeable and kind – this is the team for you.

Reviewed On 10/26/2018 by Katia P:

Great Performances catered my wedding at Wave Hill. First things first: the food is outstanding. We got so many compliments. They take great pride in it, and it shows. They’re extremely talented. But GP is so much more than a caterer. Carly and Emily were unbelievable to work with. We referred to them as the A-team. They were on top of everything, helpful with every question we had, whether it pertained to design, logistics, weather, you name it, they knew it. Their response time was very impressive, given the amount of stuff they’re juggling. And on top of that, they’re just really wonderful people to work with. Smart, and understanding, and calming. I’m pretty type -A, and they made me feel like I was in excellent hands, and that I could actually let go and enjoy on my big day. What more could you ask for?

Reviewed On 9/24/2018 by Chris G:

We used GREAT PERFORMANCES as our caterer for our August 2018 wedding at Housing Works Bookstore in Soho, New York City. The entire process was handled with great care (Ali and Kelsey were incredibly helpful) and the final product – the food – was exquisite. So many of our guests said that it was the best wedding food they have had. We recommend them very highly!

Reviewed On 5/10/2018 by Allison D:

Great Performances was absolutely phenomenal. The food was to die for (everyone should get the duck!), it was beautiful, the staff the day of my wedding was so wonderful and attentive (my guests commented multiple times how pleasant and kind and fun everyone was), and my bridal attendant (provided by GP) was a literal superhero. More than that, leading up to the wedding, the team was so helpful, patient, attentive….everything. I picked GP because I immediately fell in love with Carly and Emily during our first phone call and that feeling of knowing that they were on top of everything and that they truly cared never went way. I want to throw a second wedding so I can use them again, it was that wonderful.

Photo Credit: Christine Han Photography, Levi Stolove

By Sylvia Center Executive Director, Jennifer John

The 10th Annual Latke Festival Celebrated The Many Joys Of The Potato Pancake On Monday, December 3rd.

Hosted in the beautiful pavilion of the Brooklyn Museum and benefitting The Sylvia Center, the tasting event featured 26 different restaurants and chefs, each with their own take on the best latke for 2018.

Over 500 guests and 14 celebrity judges tasted latkes that ranged from the traditional to the edgy. Everyone ate, drank, and grooved to DJed beats. Each guest received a wooden token to vote for the “People’s Choice” winner, while the judges decided “Best Creative Latke,” “Best Traditional Latke,” and “Best Overall Latke.” Guests had different strategies for tasting, with breaks for drinks or salad or doughnuts, depending on their mood.

The announcement of the winners was kicked off with a proclamation from Mayor Bill de Blasio’s office, presented by Deputy Mayor for Housing and Economic Development, Alicia Glen, declaring it “Latke Day” in the city. Then, New York legend Veselka took home “Best Traditional” and “People’s Choice” titles for their “Dima’s Sweet and Savory Short Rib Latke.” Three-time winner Benchmark won “Best Overall” for their “Hoppin’ John Latke,” and “Best Creative Latke” went to the “Falatke,” a falafel-inspired take from Kalushkat.

Net proceeds from the event will power programs that teach young New Yorkers how to enjoy, prepare and speak up for healthy food. In fact, The Sylvia Center brought a group of their ‘Cooks for Health’ students from the Williamsburg Community Center to compete with their “Latke-purria.” Their recipe was a take on the Puerto Rican snack, the alcapurria, which is traditionally made with yucca, plantains and taro. The students’ entry was stuffed with savory black beans and topped with greens, compliments of Aerofarms. While Sylvia Center students didn’t win a title for their delicious vegan recipe, they loved the opportunity to show off their cooking skills next to seasoned professionals.

THANK YOU TO ALL OF THE RESTAURANTS THAT PARTICIPATED!

AeroFarms/Sylvia Center
BAM Cafe
Benchmark Restaurant
Big Daddy’s Smokehouse
Bricolage / Pearl Street Caviar
BRINS Jam & Marmalade
Claudette
Dizzy’s Club Coca-Cola
Feisty Flavors Catering
FONDA
FryGuys
Garden Court Cafe
Jacob’s Pickles
j’eatjet?
Korzo
Kulushkat
Little Red Kitchen Bakeshop
Mama O’s
Mae Mae Cafe
Mike’s Hot Honey
The Norm at Brooklyn Museum
Orwashers
Patina Restaurant Group
Riss’ Knishes
Veselka
White Tiger
Rise Flour
Burger and Lobster
Dutch Boy Burger
Baoburg
Shelsky’s of Brooklyn
Daddy O’s

VESELKA’S “DIMA’S SWEET AND SAVORY SHORT RIB LATKE” RECIPE (WINNER OF ‘BEST TRADITIONAL LATKE’ AND ‘PEOPLE’S CHOICE’)

INGREDIENTS:

INSTRUCTIONS:

Potato Pancakes:

  • 5 large Idaho Potatoes
  • 4 Eggs
  • 1 Onion
  • ¼ cup All-Purpose Flour
  • Salt/Pepper

Short Ribs with Prunes topping:

  • 4lbs boneless Short Ribs
  • 1 Carrot
  • 1 Onion
  • ½ cup Honey
  • ½ Red Wine
  • Bay Leaves
  • Salt/Pepper
  • 1 cup Dried Prunes

Prune Reduction:

  • 2lb dried Prunes
  • 4 sticks Cinnamon
  • ½ cup Honey
  • ½ Red Wine
  • Salt/Pepper
  • ¼ Balsamic Vinegar

Sazon

  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon achiote (annatto)
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 2 teaspoon oregano
  • 1 teaspoon ground pepper

 Latkes

  1. Shred or grate 4 Idaho potatoes and one onion in a food processor.

  2. Place in mixing bowl, add eggs, salt and pepper, mix well.

  3. Spoon potato mixture into a sauté pan containing about !/2 inch of oil at 350 degrees.

  4. Fry until golden brown on bottom, turn over and continuing frying until golden and remove to drain on paper towels. Set aside.

Shredded Short Ribs

  1. Place ribs in a roasting pan  with a coarsely chopped carrot and onion and roast at 450 degrees until browned. Add water, red wine, honey and salt and pepper, cover with foil and bake at 350 degrees for three hours until meat begins falling off the bone.

  2. Allow meat to cool then pull apart with two forks. Add some of the cooking liquid back to the meat to obtain the desired consistency. Add finely chopped prunes.

Prune Reduction

  1. Add 2 cups prunes,  two cups water, cinnamon sticks and balsamic vinegar  to a sauce pan and simmer for 20 minutes. Remove pits if necessary. Put through blender or food processor and liquify.

Serve

  1. Spoon some of the short rib mixture onto a latke, spoon on some of the prune reduction

MAE MAE’S BEET LATKE RECIPE

INGREDIENTS:

INSTRUCTIONS:

  • 1 medium Tomato, diced
  • 1 Cucumber, diced
  • 1 small Red Onion, diced
  • 2 tbsp chopped fresh Mint
  • 2 tbsp chopped fresh Cilantro
  • 1 Lime, zested and juiced
  • 1 tsp Lemon Verbena Oil
  • ¾ cup Vegan Mayo
  • 2 cups Matzah Meal
  • ¼ cup Corn Starch
  • 1 cup shredded Beets
  • 1 cup shredded Yukon Gold Potatoes (squeeze out excess liquid)
  • 2 tbsp grated White Onion
  • 1 tbsp grated Garlic

  1. Mix vegan mayo with chives and lemon verbena oil. Cover and set aside

  2. Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and

    chopped lime zest- season with salt and pepper to taste

  3. Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah

    meal, and cornstarch. Season to taste with salt and pepper.

  4. Let sit for 10 minutes to let the mixture absorb

  5. Heat Canola oil in a sauté pan over medium heat

  6. Add walnut-sized balls of the mixture into the pan- flatten into disks

    with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.

SYLVIA CENTER’S “LATKE-PURRIA” RECIPE

INGREDIENTS:

INSTRUCTIONS:

  • 5 very green plantanos, peeled
  • 1 pound taro root, peeled down to white flesh
  • 1 pound yucca, peeled down to flesh
  • 2 tsp salt
  • 1 tablespoon + 1 teaspoon sazon (see recipe below)
  • 1 tablespoon olive oil

For The Filling

  • 1 large spanish onion, small dice
  • 2 peppers, red and green, small dice
  • 1 16-oz can black beans, rinsed & dried
  • 2 teaspoons sazon
  • 1 teaspoon oregano
  • Salt to taste (1 teaspoon or less)
  • 2 tablespoons capers or green onions, minced

Sazon

  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon achiote (annatto)
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 2 teaspoon oregano
  • 1 teaspoon ground pepper
  1. Using the shredding blade on a food processor, shred platanos, taro, and yucca*. The platanos is what will be binding mix and should be crumbled and somewhat moist. Transfer starches to a bowl.
  2. Add the sazon and olive oil, folding to incorporate into the dough, working with the hands if needed.
  3. Cover with plastic wrap and place in the fridge while you make the filling. This dough can be made up to 48 hours in advance as long as it is chilled and kept away from air.
  4. Rinse and dry the black beans. Crumble them either by hand or in a food processor– careful not to puree! It should be dry and chunky.
  5. In a saute pan, add olive oil and sweat the onions until translucent. Add peppers and cook until tender. Add black beans, sazon, oregano, and garlic. Cook for about 2 mins and add the capers or olives. Remove from heat.
  6. To form latkes, take a heaping tablespoon of the dough and flatten into the palm of your hand, or on an oiled surface such as plastic wrap. Place a heaping teaspoon of the filling in the center and using your fingertips, roll the dough towards the center to cover filling. You may need to add some extra dough if you are struggling to connect the outside pieces. Once the filling is covered, flatten into a disc. Continue until dough is gone.

Assembled latkes should sit in the fridge to firm up before pan frying.

* leaving some shredded yucca or taro visible gives this recipe the latke look the students achieved in class.

Sazon:
Add all ingredients to a spice grinder or coffee grinder and pulse until a fine consistency appears.

SYLVIA’S TABLE TRADITIONAL POTATO LATKE RECIPE

INGREDIENTS:

INSTRUCTIONS:

  • 1 medium Onion, chopped
  • 4 Russet Potatoes, peeled and shredded by hand or food processor
  • 3 tbsp Flour or Potato Starch
  • 3 Eggs
  • Salt and Pepper


Ingredients For the Toppings:

  • Applesauce (store-bought or homemade) or Sour Cream
  1. Sauté the onion in about 2 tbsp of olive oil till soft but not browned. Set aside to cool.
  2. Mix the grated potatoes, onions, flour and eggs together in a large bowl and season with salt and pepper to taste. Then turn them into a colander set over a large bowl. Drape a damp dishcloth over the colander. When it seems that very little liquid is draining off the potatoes, after about 15 minutes, carefully pour off the water leaving the starch that has collected at the bottom of the bowl. Mix the starch back into the potatoes – this will help hold the latkes together as they cook.
  3. Place a large skillet over a medium heat and pour in equal amounts of olive and canola oil to a depth of about 1 inch. The oil is hot enough when a tiny bit of the latke mixture sizzles when you drop it in.
  4. I make small latkes, 3-4 inches across, scooping up a large tablespoon of batter into my palm and flattening it out before sliding it into the pan. The edges of the latke are very ragged and make me think of multi-clawed crabs! It takes only a few minutes for the latkes to brown. Then I gently flip them. As they come out of the pan, I move them onto a cookie sheet lined with paper towels.

Guideline for Yield: One potato will make about 2-3 latkes. One person will eat 3 latkes, depending on the size.

Photo Credit: ©Eric Vitale

Holiday Recipes for the Home Chef!

Happy Holidays! A surreal time of year. The holiday lights that change from hood to hood illuminate our way from dawn to dusk.

Layers are the order of the day. Cold creeps into your bones. We seek warmth. Community. Family. Friends. And nothing is better than sharing a delicious sustaining meal with folks you care about. Cozy up round the table. Feel the Glow. The Great Performances family wishes all a very happy holiday. Stay warm.

PERSIAN SAFFRON RICE

Serving Size: 6 people

INGREDIENTS

  • 2 cups basmati rice

  • 1 tbsp salt

  • 3 quarts of water

  • ½ cup Dried Cranberries

  • 2 tbsp Unsalted Butter

  • 1 tsp Rose Water (optional)

  • 1 tsp Saffron threads or powder

  • 2 tbsp warm Water

  • 1 cup Greek yogurt

  • 1 stick of Butter

  • 3 Egg Yolks

  • Salt to taste

  •  

PROCEDURE

  • Bring the salted water to a boil. Add rice. Bring back to a boil cook for 5 minutes. Remove from the heat and drain the rice.
  • Spread on a cookie tray and let cool down and dry out before using.

  • Melt butter in a small sauté pan add the cranberries. Cook over a low heat for 3 minutes.

  • Add rose water and cook another 3 minutes. Take off the heat and set aside until needed.

  • Preheat oven to 375F

  • Lightly grease a glass or ceramic pie dish

  • Add the saffron to warm water let sit for 10 minutes

  • Mix yogurt, yolks, saffron water, salt, and room temp melted butter

  • Add ½ of the rice spread evenly then scatter ¾ of the cranberries on top.

  • Add the rest of the rice mixture. Again, spread evenly. Press the mix down firmly then cover with tin foil and pop into the oven.

  • Bake Until the crust is golden brown all over. Take out of the oven and let rest for 15 minutes. Turn out on to a serving platter. Sprinkle the remaining 1/3 of the cranberries over the top. Cut wedges and serve.

POMEGRANATE SALSA

INGREDIENTS

  • 3 cups of Pomegranate Seeds
  • 2 Blood Oranges, cut into supremes and chopped
  • 1/2 cup small dice Red Onion
  • 1 cup of small dice Cucumber
  • 1 Jalapeno, seeded and diced small
  • ½ cup chopped Cilantro
  • Juice and zest of 2 Limes

PROCEDURE

  • Mix all the ingredients together, add a pinch of sugar and a pinch of salt.

  • Cover and let rest for at least 1 hour.

SLOW ROASTED PERSIAN LEG OF LAMB

INGREDIENTS

  • 6 tbsp Pomegranate Molasses

  • 2 tsp ground Cumin

  • 2 tsp ground Coriander

  • 4 cloves of Garlic, minced

  • Juice of 2 Lemons

  • 3 medium Onions, large dice

  • Salt to taste

  • 5-pound Lamb Shoulder

PROCEDURE

  • Preheat oven to 325F

  • In a small bowl mix the molasses, cumin, coriander, garlic, lemon juice, & olive oil. Season the lamb with salt as you like. Massage the salt into the lamb shoulder. Now spread the molasses mix all over the shoulder of lamb.

  • Spread the onions on the bottom of the roasting pan. Place the lamb on top. Rinse out the bowl with 2 cups of water and pour around the lamb not on top of the lamb. Cover the dish with tin foil. Place in the oven and roast for the next 3 hours.

  • Uncover the lamb and roast uncovered to gain some caramelization.

  • Pour off the juices then skim off fat. Pour the juices back over the Lamb.

  • Let the lamb rest in a warm place for 20 minutes. Then serve with Jeweled Saffron Rice, Salad, salsa, & sauce.

PECAN BUTTER BALLS

INGREDIENTS

  • 2 cups finely chopped Pecans

  • 2 cups AP Flour

  • ½ cup Granulated Sugar

  • ¼ Salt

  • 1 cup of melted Butter

  • 2 tsp Vanilla Extract

  • Powdered Sugar

PROCEDURE

  • In a big bowl combine the pecans, flour, sugar, salt, add butter, and vanilla.

  • Mix well and form into a disk. Wrap in plastic and let rest in the refrigerator for at least 1 hour.

  • Preheat the oven to 325F.

  • Remove the dough from the refrigerator and pull off walnut sized nuggets and roll into a ball. Roll up all the dough.

  • Place the balls on an ungreased cookie tray about 1 inch apart.

  • Bake 15 to 20 minutes or until the bottoms of the cookies are lightly browned.

     

  • Cool slightly on a wire rack then while still a touch warm toss the pecan butter balls in powdered sugar. Return to wire rack. Repeat the process when the cookies are completely cool. Store in air tight container.

PISTACHIO CAKE

INGREDIENTS

  • 5 Large Eggs at room temp

  • 2/3 cup Sugar

  • ½ pound unsalted butter melted

  • ½ cup AP Flour plus 2T of flour for dusting cake pan

  • 1/2t baking powder

  • ½ pound ground pistachios

  • 1t lemon zest

  • 2 drops almond extract

PROCEDURE

  • Preheat oven to 325F

  • Spray the bottom of a 9-inch cake pan with non-stick cooking spray- use 2 Tablespoons of flour to dust the pan making sure to cover the bottom & sides completely. Tap out the rest of the flour.

  • Whip eggs and sugar until ribbon stage.

  • Gradually add room temp melted butter

  • Lower the speed of the mixer and add the flour, pistachios, baking powder, lemon zest and almond extract

  • Pour the mixture into the floured cake pan and pop into the oven and bake for 35 minutes or until a toothpick comes out clean.

  • Let cool completely before turning out onto a serving dish

  • Serve with a nice cup of Earl Grey tea or Cardamom tea

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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.

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10 HOLIDAY TABLE DECORATING TIPS TO TRY AT HOME

By GP Event Design Manager, Randy Ballesteros

WE BELIEVE THAT LIFE REVOLVES AROUND FOOD, WHICH IN MANY (EVEN MOST!) INSTANCES MEANS IT IS REVOLVING AROUND A TABLE.

Like a fine painting, marvelous food presentations are further enhanced by a worthy frame in the form of tabletop settings. Few occasions call for more festive tabletops than holiday entertaining, so we asked Event Design Manager Randy Ballesteros to come up with Ten Tips for Holiday Table Decorating. He rose to the challenge by designing an enchanting tablescape that mixes and matches various intriguing elements to produce a cosmopolitan look with a captivating sense of rusticity and nod toward sustainability.

HOLIDAY TABLE DECORATING TIPS

1. A collection of seasonal plants – such as juniper, helleborus, lavender, cyclamen – mixed with various ferns in an assortment of pots lends a fresh, natural focal point to the center of the table. And they can serve as a lovely favor for your guests at the end of the evening.

2. Keep the conversation going by placing taller décor items in between place-settings so guests’ sightlines of each other are not blocked.

3. Seasonal fruits in bowls add a splash of color to the table, as well as tasty palate refreshing bites for your guests between courses.

4. Adorn your table with runners as an alternate tablecloth. We used eco-friendly Chilewich runners.

5. Mix wood, ceramic matte, and gloss to yield an array of eye-capturing textures.

6. Don’t be afraid to mix metals as well. Copper and gold play surprisingly well together!

7. Colored candles are an easy way to add decorative depth and height to a table

8. Specialty cocktails deserve a specialty glass! Showcase a delicious drink with etched glassware.

9. Have fun with place cards by displaying them in unexpected placement.

10. Graphic tiles, such as Moroccan ones we used, add a colorful patterns to the tabletop mis and act as efficient, yet decorative risers or trivets for hot food.
   

Putting The Farm to Sleep

By Bob Walker and Kristy King

AS THE GROWING SEASON COMES TO AN END AT KATCHKIE FARM, TRACTORS ARE PARKED IN THE SAME PLACE FOR DAYS.

Bare trees surround us, the last of our vegetables have been harvested, the cover crops are planted and equipment is cleaned. Not only will the temperature drop and the landscape change, but so will the tasks and thoughts. It’s a shift to a different lifestyle; dirt and diesel will be replaced with computers, spreadsheets, repair manuals and welding sparks.

Now the work moves indoors by reviewing crop records- what worked, what didn’t. Creating parts lists – what needs to be repaired or replaced, thoughts of what or how to improve systems like planting & harvesting methods or pest management, searching for new varieties, and attending workshops.

It’s also a time to take a walk without the purpose of making the TO DO list.

Winter is a farm’s healing season, when the influences of animal, plant and mineral combine in a balancing rhythm of expansion and contraction, soaking up earth energy and preparing to burst forth at the first hint of lengthening days.

 

SYLVIA CENTER'S ART OF COOKING RECAP

By Sylvia Center Executive Director, Jennifer John

On Thursday, November 1st, The Sylvia Center Celebrated Both The Foundation And The Future Of The Organization With Their Art Of Cooking Benefit At Hudson Mercantile.

Over 270 guests enjoyed delicious food, great company, laughter, and were moved by stories from two recent graduates of the Teen Culinary Apprenticeship program. 

The night started off with cocktails and perfect bite size hors d’oeuvres inspired by our guest chef and student collaborations from all over the city. Patti Jackson (Delaware and Hudson), Sohui Kim (Insa and The Good Fork), and Antonio Mora (Quality Meats) shared their knowledge and skills with students during class in the previous weeks, and then prepared and served these appetizers together during the event. Guests were thrilled to talk with the students about what they have learned with The Sylvia Center. 

The night continued with a delicious dinner curated by Chef Anita Lo. Executive Director, Jennifer John, honored the seven founding board members for their vision and years of service to the young people of New York. Dr. Dodi Meyer accepted the honor on behalf of the group, which included Richard Aaron, Joel Cooperman, Rabbi Anne Ebersman, Trudy Elbaum Gottesman, Chaim Wachsberger, and Great Performance’s own, Dean Martinus. Dr. Meyer’s speech highlighted the deep need for programs that address food insecurity and diet-related diseases during the important early years of life.

Liz Neumark, Chair of the Board of Directors, presented The Sylvia Center Future Community Leader Award to Nerelly Jimenez and Rishon Philips. These Teen Chefs were recognized for their potential to serve their own community by sharing the principals of healthy eating with their peers, family, and neighbors. The program concluded with a lively auction conducted by Christie’s veteran, John Hays. The marquee item of the evening was a private dinner prepared by Chefs Anita Lo and Sohui Kim. 

The Sylvia Center raised over $570,000 through the generous donations of many amazing supporters and sponsors. The Sylvia Center thanks Great Performances for their outstanding service and support, and Hudson Mercantile and Bentley Meeker for the beautiful event space. Most of all, The Sylvia Center thanks our community chefs and students for being role models in their communities and continuing to inspire us and others to grow together.

Photo Credit: Amanda Gentile