Chef Joe Bachman’s Vegan King Oyster Mushroom “Chicken Wings”
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
A YUMMY SEPTEMBER
By Liz Neumark
It started with Labor Day weekend, naturally. Laboring in the field, gathering delicious fresh veggies; laboring in the kitchen, preparing a feast for family and friends. Nothing is more fun than an all local buffet – the 10-mile menu with the bounty of Katchkie Farm and the Hudson Farmers Market.
What’s next? Jewish New Year, featuring a major food-focused gathering around the table, ushering in a peaceful, delicious and hopeful new year. There have been numerous visits to restaurants, new and old, catching up post-summer with friends; Kish Kash, Blue Bird from London and abcV to name a few. There were GP parties where our clients embrace our love for seasonality. Trips to Union Square Greenmarket filled in the gaps at my city kitchen along with my weekly workplace CSA bag.
Yes, there was a mid-month Fast Day, but the evening feast more than made up for the deprivation. The bagels and fish from Sables were the stuff dreams are made of (and dream I did! I’ve been back there twice for their addictive herring).
Even the canning got out of control and at months end, the inventory is at 800+ jars. Cook, can, nibble. Cook, can, nibble. The 72 jars of concord grape jelly came out perfectly, equal parts grape and sugar – it is no wonder grape jelly is everyone’s favorite. How about this new one: Salted Brown Sugar Peach Jam? And the fermenting containers of hot sauce are bubbling away. The end is in sight (perhaps). Get your requests in!
Then there is the BEST day of the year – The Vendy Awards on Governors Island: aka the Oscars of the Food Truck World. My daughter and I have a tradition of arriving early and eating our hearts out! The Vendy’s is a fundraiser for the Street Vendor Project which works stands up for vendors rights, many of whom are immigrants and people of color. Its vital work includes lobbying for increasing the cap on food vending permits. Please, support them by feasting with food truck and street vendors often. The 2019 winners are a creative and highly motivated group of entrepreneurs and chefs.
Life does happen around food, especially when we are eating together.
MAE MAE CAFE IS HALLOWEEN HAPPY!
By Sarah Prawl
Mae Mae Cafe is serving up a batch of spooky cocktails to get you in the Halloween Spirit! Stop by during our Halloween Happy Hour before the annual Halloween Parade, or the Hudson Yard Scavenger Hunt!
WHAT’S ON THE MENU?
End of Days (Non-Alcoholic):
Lemonade with a shot of Expresso
Pome Blood & Te-Kill-Ya (Tequila) :
Silver Tequila, Lime Juice, fresh-squeezed Pomegranate Syrup, dash of Orange Bitters
MAE MAE IS EXCITED TO ANNOUNCE NEW HOURS, FALL MENUS, MORE SPECIALS AND HAPPY HOUR! BEGINNING OCTOBER 1ST, MAE MAE’S HOURS ARE NOW:
Monday-Friday
Lunch
11:30 AM to 4 PM
Happy Hour
4 PM to Close
Saturday & Sunday: Closed
MAE MAE CAFE'S NEW FALL MENU
Starters
Fall Produce Platter – Charred Carrots, Roasted Turnips, Broccoli Rabe, Goat Cheese Bon Bon, Farm Egg, Red Pepper Aioli
Katchkie Farm Pickled Veggies
Veggie Soup of the Day
Salads
Fall Greens – Grapes, Pecans, Apple, Maple Vin
Roasted Acorn Squash Salad – Lemony Hummus, Arugula, Pepitas, Salsa Verde
Farmers Bowl – Fall Greens, Charred Carrots, Farrow, French Lentils, Broccoli Rabe, Lemon Vin
Entrees
Flatbread – Caramelized Brussels, Onions, Bacon with Lemony Ricotta, Parmesan
Roasted Salmon – Butternut squash, Broccoli Rabe, Salsa verde
Chicken Saltimbocca Sandwich – Prosciutto, Grilled chicken Cutlet, Sage, Provolone
Avocado Toast – Sourdough Toast, Fried Farm Egg
All Day Bacon Egg & Cheese – Bacon, Tumble Weed Cheddar, Kettle Chips
Mae Mae Veggie Burger – Goat Cheese, Onion Aioli, Thunder Pickle, Kettle Chips
Nanas Meatballs – Parmesan, Garlic Toast
Desserts
Cookies
Pies
Mae Mae will launch a new selection of cocktails, beer, wine and spirits and a Happy Hour Bar Bites Menu, served weekdays from 4pm – Close. Food and drink specials will also be announced weekly to our loyal community.
To learn more, call (212) 924-5109 or email maemaecafe@greatperformances.com. And don’t forget to add @MaeMaeCafe on Instagram!
WHAT TO PACK IN YOUR EVENT SURVIVAL KIT
By Domenico Gurliacci and Mack Eltantawi
Oh no, the groom broke his shoe? No problem, fixed! The mother-of-the-bride ripped her dress? Don’t worry we are on it! We all know that mishaps are many times inevitable and unavoidable during an event, but Great Performances’ Sanit Captain, Mack, and Kitchen Captain, Domenico, are always prepared for a “worse-case-scenario” type of situation.
WHAT IS THE THE SURVIVAL PACK?
HOW DID IT ALL START?
It all started while I was doing demonstrations. I would have a demo kit with me. Basics like utensils, knife kit, extra gloves, a cassette fume and extra butane. A bunch of seasonings and oils. After doing one of these demonstrations I had an event at Chelsea Piers in CT and somehow all the butane was left behind from my demo kit. Ever since that party my kit kept growing. You never know when you’re going to need it, but when you do, it makes a big difference.
WHAT WAS YOUR FAVORITE MOMENT WHERE YOU HAD TO USE IT?
My favorite moment was probably at last year’s City Parks Gala. I was en route to the event when I received the message that the venue had been changed last minute to Terminal 5. As soon as I arrived I found out that most of our equipment, including sternos, never made it. I had a little over a half case on me which was enough to get us started until the rest arrived from the park. We also did an event at Caramoor, and there was a guest who’s zipper broke on her dress, I used the sewing kit from the pack to fix her zipper.
THE ART OF FOOD AND DESIGN
By Randy Ballesteros and Sarah Prawl
Pushing the envelope extends beyond great food and an amazing venue; planners, clients and guests appreciate events which offer unique and memorable experiences. At Great Performances, we strive to incorporate innovative concepts across all aspects of the planning and execution process. Here’s a behind-the-scenes look at how our Design Manager, Randy Ballesteros, creates breathtaking event decor.
“I Love Designing Events And Enhancing Delicious Foods With Visually Appealing Environments & Tablescapes.”
FOR A RECENT WEDDING AT THE PLAZA HOTEL, THE CLIENT WANTED A CLASSIC, RUSTIC ITALIAN CHARCUTERIE AT THE COCKTAIL RECEPTION.
We Included An Assortment Of Cheeses, Meats, And Cheeses Presented On Slate, Marble, And Wooden Boards With Touches Of Gold And Copper Accents, All Inspired By The Grandeur Of The Iconic Plaza Palm Court.
FOR THIS PRIVATE DINNER, THE CLIENT WANTED TO PORTRAY A MODERN INTERPRETATION OF THE CLASSIC CORNUCOPIA, FUSING THE BOUNTY OF A FALL HARVEST NESTLED IN AUTUMNAL FOLIAGES.
Rich aubergine plums and figs playfully intertwine with sunset hues of blood oranges, dahlias, and roses. Modern accents of black wooden chairs and prismatic glass bowls lends a modern touch to the color palette. All creating a playful garland which greets the guests with colorful visuals and refreshing bright citrus scents, all the while completely edible. A unique appetizer that creates a memorable and “all-sensory” experience.
SAVE YOUR SCRAPS (AND MONEY) WITH THESE RECIPES!
By Executive Chef, Rob Valencia And Shelley Clark
Like many New Yorkers, my building does not offer services to collect food scraps, so I usually end up carrying my scraps to work with me to be picked up. One day, I was looking at my compost and wondering how I could save 50% of this and use it as a recipe instead. From there I started playing around with the idea of “What can I make from this to stretch my dollar?”. So I started to play around with recipes.
Since sustainability is a hallmark of Great Performances, we approached Journalist, Tina Redwine, from News12 Connecticut about the possibility of doing a Chef’s Quick Tips Segment about how to reduce food waste by utilizing scraps and ingredients seemingly past their prime to create tasty dishes. She was intrigued, aware that her audience is concerned about the extraordinary amount of food wasted daily in America and interested in how to re-purpose ingredients that would normally be thrown away to lower their contribution to what is a major global problem with major environmental repercussions.
JUICER CRACKERS
“What to do with the pulp left in the juicer after your morning dose of liquid nutrition”
INGREDIENTS
2 cups Veggie and/or fruit pulp
½ cup Sesame Seeds
½ cup Flax Seeds
¼ tsp Salt
Crack of Fresh Black Pepper
PROCEDURE
Preheat oven to 200 degrees
Combine the pulp and the seeds in a food processor and puree until seeds are crushed and integrated into the pulp
Spread mixture on a silicone baking mat and cover with a sheet of plastic wrap
With rolling pin roll out to desired thickness
Remove plastic and place the cracker mixture on the silicone mat in the 200 degree oven to for an hour or until dry and crispy; the length of time it takes the mixture to get to that point will depend upon thickness.
YESTERDAY'S MILK MAC N' CHEESE
“Utilizing ‘just off date’ dairy”
INGREDIENTS
1 quart Milk
1 cup Macaroni
1 cup Cheese, whatever hard is in the fridge and shredded
Salt & Pepper to taste
PROCEDURE
This recipe is designed to use milk that has reached its sell-by date and which you don’t care to drink. If you do not have a full quart, add water to bring the volume up to 1 quart. It creates a lovely creamy texture and produces a very rich mac n’ cheese.
Combine milk and macaroni in a medium sauce pan and heat on medium high burner. Sir constantly as the milk reduces, which should take about 10 minutes. The stirring will promote the distribution of the starch from the macaroni into the milk which will help thickening process.
Once the macaroni is soft and tender, add the cheese and stir until it melts
Pour into a serving vessel and either eat immediately or hold in a casserole dish to be reheated
SCRAPS SALAD
INGREDIENTS
(Vinegar base for pickling vegetable)
1 cup Water
¼ cup Rice Wine Vinegar
¼ cup Apple Cider Vinegar
2 tsp Kosher Salt
Ingredients (For Vinaigrette)
1/4 cup Pickling Liquid
1 Lemon, juice and zest, minced
¼ cup Olive Oil
Salt and Pepper to taste
PROCEDURE
(For Pickled Vegetables)
1. Rough chop whatever scraps of root vegetables you have on hand. Place in a mason jar.
2. Bring the pickling liquid to a boil and pour over the vegetables. Seal and store in the refrigerator for one day and up to one monthbrowned. Add onions, fennel seed and cook until translucent.
3. To finish, add roasted turnips, turnip tops, & garbanzos to onion mixture. Season with cider vinegar, smoked paprika, and salt to taste. Serve warm as a side.
(For Vinaigrette)
Combine ingredients in a small bowl and whisk vigorously to blend.
(For Salad Assembly)
Combine leaf and tops of root vegetables in a bowl or on plate and toss to mix them together. Add the pickled vegetables and dress with vinaigrette.
YESTERDAY'S ROAST
Use half the rotisserie chicken you’re not likely to eat and day-old rice.
Before eating, cut rotisserie chicken into two portions. Trim meat from one portion, shred, and keep in refrigerator until ready to use.
DIRECTIONS FOR STOCK
Place bones and skin and scrap into a pot of water with any scrap vegetables in the fridge
Bring to a boil and reduce by half
Remove the solids including all the bones from the liquid, but do not strain. You want all of the particles and char from the chicken.
DIRECTIONS FOR DIRTY RICE
Dump the cold (probably crunchy) rice in a lightly oiled pan and saute briefly
Add the chicken stock and bring to a boil
Add shredded vegetables (anything that you find in the fridge just chopped up and shredded) and the cold shredded chicken
Continue cooking over medium heat and stir until liquid evaporates. Fluff with a fort an garnish with celery leave and parsley.
FARMER’S MARKET PIE
“Using half your farmer’s market fruit you know you’ll never get around to eating”
INGREDIENTS
1 Tbsp Corn Starch per one cup of fruit
1 Tbsp Water per one cup of fruit
1 tsp Brown Sugar per one cup fruit
1 Tbsp Butter per one cup of fruit
1 Lemon
Store bought 3” round pie shells
Store bought cookie dough
PROCEDURE
Preheat oven to 350 degrees.
Peel (or not!) and chop half your fruit purchase and cut into small chunks
Mix equal parts of cornstarch and water according to number of cups of fruit
Sauté the fruit in butter (amount according of amount of fruit) with brown sugar and a squeeze of lemon juice
Add the corn starch mixture and cook until thickened
Pour onto a bowl or pan to cool. You can store the cooked fruit in containers and freeze if you would like.
Fill store bought pie shells (bake off if needed using the directions on the back of the package) with fruit
Cut raw store-bought cookie dough into small chunks band top each pie with them. Bake at 350 degrees until the cookie is cooked through.
Allow to cool. You can wrap and freeze these pies.
More Recipes
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The United Nations declared 2023 International Year of Millets (IYM 2023). Millets have high nutritive value, are gluten free and have low glycemic index. Even though
Chef Alan Hepner’s Veggie & Lentil Burger
Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps
Chefs’ Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
Chef Solanki Roy’s Gazpacho Recipe
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.
Chef David Thomas’ Heirloom Tomato and Watermelon Salad
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great
Chef David’s BBQ Chicken Skewers
Enjoy Chef David’s simple but delicious recipe for BBQ Chicken Skewers – sure to be a hit with family and friends at your next cook out.
Chef Joe Bachman’s Grilled Corn & Tomato Panzanella Salad
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
DÎNER EN BLANC NYC 2018
By Sarah Prawl
(Diner En Blanc 2016)
DÎNER EN BLANC, THE WORLD’S MOST EXCLUSIVE GOURMET DINNER, RETURNS TO NYC FOR THE 8TH CONSECUTIVE YEAR FOR AN EVENING AT ONE OF THE CITY’S MOST ICONIC PUBLIC SPACES.
Traditionally, the secret location is only revealed 1 hour before the event, which occurs on September 17 this year, making the all-white event even more intriguing. Great Performances is honored to be a part of this exclusive culinary event for the 3rd time since its touchdown in NYC and we are excited to partner with Iron Chef and Michelin Star recipient, Marc Forgione, on the special picnic menus for guests. Here is a sneak peek at this year’s NYC menu offerings, which can be purchased on the e-store and retrieved at the secret location. To learn more about the event, visit their website.
Photo Credit: ©Ben Hider Images
WEDDING SPOTLIGHT: JACKIE & BILL'S WAVE HILL WEDDING
By Sarah Prawl, Amanda DiUglio, and Jacqueline Helcer
BEHIND EVERY WEDDING IS A UNIQUE LOVE STORY.
The journey to the altar is just as important as the final result and Great Performances is proud to be a part of that journey. Here’s a first-hand look at Jackie and Bill’s path to their spectacular wedding at Wave Hill.
HOW DID YOU GET ENGAGED? WHAT WERE THE STEPS YOU TOOK LEADING UP AND WHAT DID YOU DO RIGHT AFTER?
We had talked about it here and there but I had no idea when it would actually happen. Then to celebrate my residency match back in February 2016, Bill planned a surprise trip to Martinique. For weeks, he gave me subtle hints about where we were going, and then finally, a packing list and vague itinerary the week prior. I honestly had no idea his actual intent was to propose! Bill was pretty good at throwing me off.
When we arrived in Martinique, Bill had planned an EARLY (4am!!!) hike up a volcano with the intent of proposing at the summit during sunrise. But the weather had other plans, so we hiked for hours in the dark, then just as the sun started rising, a serious storm came in, bringing strong winds and sideways rain. We couldn’t see a thing! Needless to say, the proposal didn’t happen and we made our way back down to the base. Down below, the sun was shining and weather was beautiful, so we changed and headed to the beach. We were exhausted from the hike, but laughed off the whole thing. We ended up finding a beautiful, private beach and Bill suggested we set up the camera to take a photo. Before I had any idea what was happening, Bill got down on one knee and asked me to marry him. Obviously, I said YES!!!!
As soon as we got back to NYC, I started looking up venues and pinning dress ideas. We wanted to get married as soon as possible, but I was about to start residency in Boston in July and we were going to have to be long distance for the year. So we decided we would narrow down a venue, caterer, and photographer before I left NYC and go from there.
TAKE US THROUGH THE WEDDING PLANNING PROCESS. HOW DID YOU GO ABOUT CHOOSING YOUR VENUE? WHAT WAS MOST IMPORTANT TO YOU WHEN SELECTING A LOCATION FOR YOUR BIG DAY?
Choosing the venue was so difficult! I had always wanted to get married outdoors, so that automatically eliminated a lot of places in New York City. My research background came in handy here– I started a (very type-A) spreadsheet compiling EVERY outdoor venue in the Tri-state area, with average wedding cost, distance from Manhattan, guest capacity, etc. My grandmother always loved gardens, so getting married in a botanical garden or something similar was fitting. The very first one I researched was Wave Hill. I had never been there, but the photos made it seem perfect. However, it was quite a bit over our initial budget, so we decided to keep researching. For months, I looked at numerous venues, and none of them felt quite right. So we decided to go back to square 1 and visited Wave Hill. As soon as we stepped onto the property, it was clear—this was where we wanted to be married. Beyond the stunning landscape of Wave Hill, we also loved its mission and felt good about contributing to preservation of the beautiful, historic grounds. When I learned that Great Performances was the catering company, it was a done deal! I had been in touch with Amanda DiUglio during our search when we were considering another venue they cater for and she was exceptional!
HOW DID YOU GO ABOUT SELECTING ANY OF THE SIGNATURE COCKTAILS AT YOUR RECEPTION?
Being from Brazil and having most of my family traveling from there, I wanted to add something that was reflective of my heritage. So naturally, Caipirinhas were the no-brainer! Bill and I also happen to love them, so it was the logical choice.
WHAT MESSAGE DID YOU WANT TO CONVEY TO YOUR GUESTS WITH YOUR WEDDING MENU?
Growing up on my family’s farm in Brazil, fresh farm-to-table food was always the staple and food was never wasted. Bill and I now try to maintain that philosophy as much as possible in our home. I love the quote, “Food is symbolic of love when words are inadequate.” My family and friends will tell you that one of the biggest ways I show love is through food. And how best to do that than with clean, vibrant, colorful, seasonal ingredients. We wanted our loved ones’ tummies to be as full as their hearts on our wedding day. GP exceeded our expectations by matching our standard of fresh, beautiful food and adding an exquisite, innovative presentation that wowed us and our guests.
WHAT WERE SOME OF YOUR FAVORITE DISHES FROM THE MENU?
My favorite dishes from the menu— all of them!! If I absolutely had to pick, I loved our cocktail stations, in particular, the churrascaria (which was actually Amanda’s idea). It was fun, creative, beautiful, and delicious! Our guests are still raving about it. From the passed hors d’oeuvres, the miso-glazed black bass bite with togarashi rice cake and nori was incredibly flavorful. Then both of the main dishes, the Coq au Vin with wild mushrooms, glazed carrots, and polenta was perfect, as was the hand made cavatelli with wild mushroom ragout, sweet peas, and summer truffles. I only wish I could have that whole meal again and again!
LOOKING FOR YOUR DREAM WEDDING VENUE IN NY?
Our planners have put together lists of their favorite New York wedding venues according to different themes. If you are still looking for something different, check out our New York wedding venue searcher.
Top NY Landmark Wedding Venues
THE TOP LANDMARK WEDDING VENUES IN NEW YORK From the STATUE OF LIBERTY to the PUBLIC LIBRARY,find the perfect landmark venue for your wedding Make
Top NY Mansion Wedding Venues
THE TOP NY MANSION WEDDING VENUES Classic venues for intimate weddings, find the perfect mansion in New York to say your vows. A wedding fit
Top NY Wedding Venues with a View
THE BEST WEDDING VENUES WITH A VIEW IN NEW YORK A view that can TAKE YOUR BREATH AWAY. Find the perfect venue with a view
Top NY Historic Wedding Venues
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Top NY Modern Wedding Venues
THE TOP MODERN WEDDING VENUES IN NEW YORK From clean raw space to a grand space covered in glass,find the perfect place for your MODERN
Top NY Outdoor Wedding Venues
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Top NY Museum Wedding Venues
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Top NY Wedding Venues for Music Lovers
THE TOP WEDDING VENUES IN NEW YORK FOR MUSIC LOVERS From classical to jazz, find the PERFECT place for your special day Whether you love
Top NY Loft Wedding Venues
THE BEST LOFT WEDDING VENUES IN NEW YORK Cozy and romantic, find the PERFECT LOFT VENUE in New York for your dream wedding Get cozy
Top NY Garden Wedding Venues
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Top NY Rooftop Wedding Venues
THE BEST ROOFTOP WEDDING VENUES IN NEW YORK Find the PERFECT ROOFTOP WEDDING VENUE for your special day. You don’t just dream of getting married
FALL 2018 CULTURAL EVENTS
By Sarah Prawl
THIS FALL, IMMERSE YOURSELF IN A VARIETY OF EXCITING EVENTS TAKING PLACE AT OUR VENUES.
From concerts to theatrical performances to art exhibitions, there’s something for everyone to enjoy. Here’s a preview at some of the highlights from the season ahead. While your’e there, you can enjoy GP drinks at one of the intermission bars, or book a meal at one of the cafés or restaurants.
APOLLO THEATER
Amateur Night
Every Wednesday at 7:30pm
Amateur Night is a must-attend event. Hosted by the comedian Capone, every show is unique, with great music, great vibes and the opportunity to discover amazing new talent. Learn more here.
Phil Lesh & Terrapin Family Band
Friday, September 7 at 8pm
Phil Lesh & Very Special Friends are joined by the Harlem Gospel Choir at this special concert event. Learn more here.
Suze Orman: Women And Money
Saturday, September 15 at 8pm
Ladies, this event is for you! Suze Orman walks us through all of the steps needed to take control of your finances. Learn more here.
Say It Loud: I’m Black And I’m Proud At 50!
Saturday, October 20 at 8pm
Six-time GRAMMY® Award-winning bassist/composer, Christian McBride, spearheads this concert celebrating legendary artists such as James Brown, The Tempations and more. Learn more here.
ASIA SOCIETY
Exhibitions On View At The Museum:
The Progressive Revolution: Modern Art for a New India, September 14, 2018–January 20, 2019
A landmark exhibition of spectacular oil paintings from the 1940s to 1990s, by members of the Progressive Artists’ Group. At a time of massive political and social upheaval, these artists gave visual form to the idea of India as secular, diverse, international, and united.
Tuan Andrew Nguyen: Letters from Saigon to Saigon, September 7, 2018–January 6, 2019
A recently acquired series of nine photographs by Tuan Andrew Nguyen.
Asia Game Changers 2018 Awards
Tuesday, October 9 at Asia Society
This special event honors a remarkable group of leaders who are transforming Asia and the world. Learn more here
BROOKLYN ACADEMY OF MUSIC
Next Wave Festival
October 3 – December 23
BAM is excited to start kick off its iconic NEXT WAVE FESTIVAL. The festival runs from October 3 through December 23 and comprises music, opera, theater, physical theater, dance, film/music and performance art engagements in the BAM Howard Gilman Opera House, BAM Harvey Theater, and BAM Fisher. Highlights includes works by artists across artistic genres, with new work by artists including Ted Hearne, Sasha Waltz, and Michelle Dorrance.
Make sure to stop by the BAM CAFÉ for Cocktails and Small bites before all evening performances in the Peter J Sharp Opera House, led by Great Performances Michelin stared Chef, Saul Bolton. Learn more here.
BROOKLYN MUSEUM
The Norm Restaurant Re-Opens
Friday, September 7
Located inside of Brooklyn Museum, and led by Michelin-starred Chef Saul Bolton, The Norm will re-open for the Fall 2018 Season! Learn more here.
Dance Party: Soul In The Horn
Saturday, September 15
Celebrate the “Soul of a Nation” exhibit at the ultimate dance party filled with horn-infused DJ sets. Learn more here.
First Saturdays At Brooklyn Museum
Saturday, Oct 6th
Sponsored by Target, this free art and entertainment event returns! Learn more here.
DapperQ Presents Dress Code
Thursday, September 6
Join dapperQ for their fifth annual queer runway showcase. Explore pop-up shops from some of the evening’s featured designers as we celebrate the start of New York Fashion Week. Learn more here.
CARAMOOR
In Mo Yang, Violin Concert
Wednesday, September 12 at 11am
2014 Concert Artists Guild Competition Winner, In Mo Yang, blesses us with a 45-minute concert in the Music Room. Learn more here.
Camille Thurman With The Darrell Green Trio (Presented In Collaboration With Jazz At Lincoln Center)
Saturday, Oct 20 at 8pm
Saxophonist and vocalist, Camille Thurman, is set to put on a stellar show in the Music Room. Learn more here.
Omer Quartet (2018–19 Ernst Stiefel String Quartet-In-Residence)
Sunday, November 11 at 3 pm
Join the 2017 Premio Paolo Borciani winners for their first concert in the Music Room. Learn more here.
Molsky’s Mountain Drifters
Saturday, November 17 at 8:00pm
Fiddler, Bruce Molsky, and his team bring the folk tradition to the intimate Music Room. Learn more here.
JAZZ AT LINCOLN CENTER
Spaces By Wynton Marsalis
September 13–15 at 8pm at the Rose Theater
JALC kicks off their 31st season with this visual and audio masterpiece, combining modern dance and big band jazz. Learn more here.
Abelita Mateus And Friends: Mixed Feelings Album Release Concert
October 2 at 7:30pm at Dizzy’s Club
Rising Brazilian jazz star, Abelita Mateus, performs a special show for her new recording, entitled Mixed Feelings. Learn more here.
Joey Alexander With Strings
October 19–20 at 8pm at the Rose Theater
Grammy Award nominated Joey Alexander, at age 15, returns to JALC as a headliner to perform original compositions and his favorite jazz classics in solo, duo, and trio settings. Learn more here.
The Jazz At Lincoln Center Orchestra Plays Miles Davis
November 8–10 at 8:00pm at the Rose Theater
Wynton Marsalis joins The Jazz at Lincoln Center Orchestra to perform Miles Davis’ groundbreaking music from the 1940s–60s. Learn more here.
SIGNATURE THEATER
Thom Pain (Based On Nothing)
October 23 – November 25
Drama Desk Award-winner and writer Will Eno returns to Signature for Thom Pain , directed by Oliver Butler and featuring Golden Globe Award-winner Michael C. Hall. Learn more here.
WAVE HILL
Fall Exhibitions Opening
Saturday, Sep 8 at 2pm
Meet the artists and curators of Wave Hill’s fall exhibitions! Learn more here.
Cooking Demo: Cooking With Figs
Sunday, Sep 9 at 2pm at the Wave Hill House
Join fruit expert and Senior Horticultural Interpreter, Charles Day, as he schools us on the best fig varieties for containers and offers tips for cultivating figs (Ficus carica) in urban gardens. Learn more here.
Woodland Restoration Volunteer Event
Sunday, Sep 16 at 10am
Join the Wave Hill staff in restoring and maintaining the Herbert and Hyonja Abrons Woodland. Learn more here.
Photo Credits: ©Gulnara Samoilova, ©Judith Rae, ©Amanda Gentile, ©Signature Theatre, ©Jazz at Lincoln Center, ©Asia Society
MEET ANA REYES - SEAMSTRESS GREAT PERFORMANCES
Rescue & Reuse!
By Liz Neumark and Ana Reyes
IF YOU HAVE EVER BEEN TO THE GP OFFICE, THERE IS A COLLECTION YOU WILL NOTICE: THE DOZENS OF CANVAS BAGS HANGING ON OUR WALLS – EACH ONE FROM A FARMER’S MARKET IN THE U.S. OR BEYOND.
I am a bag lady. This passion merged with another trait – I am allergic to food waste. In the kitchen we aim for full utilization of food (so beet tops are sautéed and eaten; trimmed fish scraps are made into mousse or soup).
Have you ever noticed the sacks that contain rice/potatoes/onions/grains/chicken feed/seeds? They are beautiful!
Bag lady meets food sacks and BINGO – an idea takes root! Convert these intriguing materials into functional bags, skillfully adding a few pom-poms and frills. Ana instantly got the vision. The collection of rescued and transformed food sacks are now works of art.
I am pleased to introduce you to Ana!
ANA, WE’D LOVE TO HEAR YOUR STORY. HOW DID YOU START CREATING BAGS?
I’ve been sewing ever since I was a little child, back in the Dominican Republic. My mom saw my love for sewing and put me in sewing classes when I was 14 or 15 years old. I never thought that I could make a career as a designer because during that time Accounting and Business was “The Career”, so I started studying Accounting in my country and when I came to the US, I received my Accounting degree. That wasn’t my passion though. In 2010, life invited me to go back to investing my energy and time and effortlessly. After the economy crashed, my position was eliminated and I saw that as a sign to go and do something with my craft. I enrolled in FIT to learn more about the industry and what the business was about. I started to make clothing for designers as a seamstress and felt like that wasn’t what I wanted to, I felt like everything flows when I’m making bags. One day I started thinking, ‘ There are too many bags out there, I need to create a bag that can stand out from the competition.’ So I started making bags out of old recycled jeans and vegan leather and that’s the business that I am in right now. It really is an art, and it comes easily to me because I’m so passionate about it. Being here at GP has really aligned with what I am doing and I love that Liz believed in me and gave me the freedom to use my creativity, and that’s why the bags come out the way they do.
WHAT SIZE BAGS DO YOU PREFER TO MAKE?
I usually go for the size that people can use at the supermarket and I make sure that everything is well made and that the material is strong and durable.
WHAT IS THE PROCESS LIKE FROM START TO FINISH? WHERE DOES THE MATERIAL COME FROM?
These bags all come from the kitchen, they started out as sacks of rice, potatoes, onions, etc. Liz came up with the idea of bringing the sacks upstairs from the warehouse and I sort through them. I look at the colors, and when I see a color that I want to use, I immediately think ‘Oh that’s so beautiful, I want to give some life to this’ and I then I start to put different pieces together. I play with the trimmings and I try to create handles that create harmony within the sacks that I use.
IT’S MORE THAN JUST MAKING BAGS FOR YOU, WHAT IS YOUR PHILOSOPHY?
I believe in the philosophy of recycling and reusing, and Liz and I connected on that level because she shares the same philosophy that I have. So instead of throwing all of this material away, she’s using it. This has a very great purpose because you know how many things we throw out, there’s a lot of pollution in the environment. So in a way, she’s taking care of the environment and I really believe in that. Also, we are creating bags that people can see a story behind.
To learn more about Ana and to see her work, visit her website.
SYVLIA CENTER'S FARM CAMP
By Jennifer John, Executive Director of The Sylvia Center
EVERY SUMMER, THE SYLVIA CENTER HOSTS CAMPERS AT OUR YOUNG CHEFS FARM CAMP ON KATCHKIE FARM.
Young people, ages 7 to 16, spend all day outside in our learning garden and field house. Campers cook farm-fresh meals and snacks; weed, plant and harvest in the learning garden; collect eggs from our coop; and make garden-inspired arts and crafts. Most importantly, they work together to learn where fresh, nutritious food comes from, and how it is the foundation of lifelong healthy habits.
On the last day, our campers worked together in teams to produce the winning dish for the lunchtime Family Feast. Each team was given the same ingredients and 30 minutes to make their dish. Campers talked over their ideas, then chopped, sauteed and plated their improvised recipes. They had spent all week learning about garden-fresh produce and building their own cooking skills; and they were ready to show off.
It was a hard decision, but the judges chose the winning recipe — quinoa, feta, ground cherry with lots of turmeric and decorated with edible flowers. The team quickly got back to the prep area to produce the dish for lunch, while the other campers harvested vegetables and decorated the field house with all of their projects from the week. Family and friends were thrilled with the delicious meal, and shared how much their children had enjoyed their time with us on the farm.
When we asked our campers what activity they liked best from the week, it was hard to choose. The visit from Paul MacPhail of Bee Hollow Farm & Apiary was a favorite because they got to learn about bees while tasting varieties of honey. Making fresh fettuccine and pesto with basil from the garden was another favorite because they got to use the hand cranked pasta machine. Others said that making their own pizzas in the wood-fired outdoor oven was at the top. But everyone agreed that they loved making friends and spending all day doing hands-on activities with our staff.
The Young Chefs Farm Camp is a part of our fun, inclusive and interactive summertime learning programming in Columbia County and New York City. The Sylvia Center provides a number of scholarships so that our campers can have an experience that reflects the diversity of Columbia County. Your support of The Sylvia Center ensure we can bring nutrition education, youth development and summer fun to all of the communities we serve. Please share your support of healthy futures today.
