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.”

Randy Ballesteros

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.

FOR THIS COCKTAIL PARTY, THE CLIENT WANTED A JAY GATSBY-INSPIRED DESSERT AND RAW BAR STATION, ENCOMPASSING THE GLITZ AND GLAMOUR OF A FABULOUS 1920'S SOIREE.

We Included Decor And Details Such As A Custom Ostrich Feather Centerpiece And Roaring 20s Signage Throughout.

 

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.

 

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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.

LE BOITE BLANC (THE WHITE BOX)

Chicken Blanquette
Cavatelli Mac & Cheese
Celery Root Slaw
Onion Soubise
Brioche
Coconut Rice Pudding With White Rum Banana Syrup

CHILI LOBSTER BOX

Chili Lobster With Parker House Buns
Red Bliss Potato Salad
Corn Succotash
Marinated Heirloom Tomatoes
Red Cabbage Slaw
Key Lime Pie

EAT YOUR VEGGIES BOX

Cauliflower Curry Steaks
Zatar-Spiced Pita With Hummus & Smoked Olive Oil
Ancient Grain Salad
Cucumber Salad With Yogurt & Dill Dressing
Marinated Mushrooms With Coriander
Corn Muffins With Berries Preserved In Honey

NYC PASTRAMI BOX

Pastrami Prime Rib With Rye Bread & Mustards
Homemade Potato Chips
Pickles, Onions & Kraut
Grilled Green Tomatoes
Black & White Cookies
Big Apple Cobbler

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. 

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.

Soul Of A Nation: Art In The Age Of Black Power

September 14, 2018–February 3, 2019

Experience the broad spectrum of Black artistic practice from 1963 to 1983 with over 150 pieces of artwork in this exhibition. 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.

BEFORE

AFTER

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.

By Chef Saul Bolton

Happy New Year! Now is the time to Rejoice and give thanks for the sweetness of the past year and greet the new year with fresh eyes and positivity!

It’s a time for getting together and breaking bread with family and friends and there is no better place to do this than at the dinner table! We are very happy to share some delicious recipes that are incorporating traditional ingredients with shout-outs to the Sephardic diaspora. They are intended to be served as a meal together but can be easily be served individually. Enjoy! Happy New Year from the Great Performances Family!

Salad of Crisp local Apples, Arugula, Toasted Walnuts, Lemon, Honey, & Pomegranate Seeds

Ingredients

6 large Honey Crisp Apples cored and cut into nice half-moon slices

1 cup of toasted walnuts

2 tbsp honey

2 cups of clean arugula

2 large lemons zested and juiced (zest chopped fine)

1 cup of Italian flat leaf parsley leaves.

1 log of Chevre (6oz crumbled)

1 cup of Pomegranate seeds

Salt and black pepper to taste

Directions

1. In a medium size mixing bowl combine the apples, lemon juice, lemon zest, walnuts, & Honey. Gently mix coating the apples in the lemon and the honey.

2. In a separate mixing bowl drain excess liquid from the apple bowl. Add the arugula and gently mix. Lightly coating the arugula with the lemon/honey liquid

3. Distribute the Arugula on a serving platter then arrange the apple mixture on and around the arugula. Now distribute the goat cheese & Pomegranate seeds over the arrangement then add the parsley leaves.

4. Season with fresh black pepper and a sprinkle of salt. Serve.

Persian Roast Chicken

Ingredients

1 whole 4-pound chicken cut into drum sticks, thighs, wings, & breasts

6 whole limes cut into thin slices

6 whole limes cut into thin slices

10 cloves of garlic peeled and crushed not chopped

1 pinch of saffron

3 tbsp honey

1 bunch of cilantro stems chopped (the rest of cilantro leaves set aside for garnish)

4 large leeks stem trimmed, and excess green trimmed then each leek split length wise, rinsed well and patted dry with a paper towel.

2 large carrots peeled and trimmed then split length wish

4 cups of chicken stock

¼ cup butter

2 tbsp sumac

Salt and black pepper to taste

Directions

1. preheat oven to 375 F

2. In a large bowl add the chicken pieces, lime slices, honey, garlic, cilantro stems, Jalapeno slices, saffron, & salt and pepper to taste. Mix well making sure to coat the chicken very well. Leave to marinate for 2 hours or overnight.

3. Line the roasting pan with the leeks, carrots, and butter creating a platform on which to add your chicken pieces on top of.

4. Remove the marinated chicken from from the bowl – carefully remove the cilantro stems, lime slices, jalapeno slices, and garlic from the chicken making sure the skin side is free from anything that would keep it from browning. Discard the lime slices and the lime juice. Add the crushed garlic to the roasting pan with the leeks and Carrots. If you like spicy add the jalapeno slices to the roasting pan.

5. Now carefully pat dry the skin side of the chicken pieces. Season the chicken with salt, pepper, & Sumac. Place the chicken pieces skin side up on the platform of carrots and leeks.

6. Place the Chicken in the preheated oven and bake until Golden Brown and cooked to your liking. The carrots and leeks should be nice and tender at this point.

7. Arrange the roasted chicken pieces, leeks, and carrots on a serving platter. Garnish with the cilantro leaves, slices of lime, and the cooking juices of the chicken.

Jeweled Bulgur Salad

Ingredients

3 cups coarse bulgur wheat

6 cups light chicken stock or water

1 tbsp honey

1 cup diced onion

1 clove garlic chopped

½ cup butter

1 pinch of saffron

6 green cardamom pods

1 tsp ground coriander

1 tsp ground cumin

½ cup dried sour cherry

½ cup yellow raisins

½ cup currants or barberry’s

1 pinch of chili flake

½ cup toasted almonds

½ cup toasted coconut flakes

1 cup sliced scallions

½ cup torn mint leaves

Directions

1. In a large saucepan add butter over low heat. Melt the butter gently.

2. Add the onions, garlic, saffron, chili flake, coriander, cumin, and cardamom pods.

3. Continue cooking gently until the onions are soft and sweet.

4. Add water to the pot – season with salt and pepper. Bring to a boil

5. Add the bulgur to a shallow baking dish ( 6 by 9 inches would be good)

6. Pour the hot liquid over the bulgur – gently even out the mixture then cover with plastic wrap and tin foil.

7. Place the bulgur in the oven and bake for 10 minutes then remove from the oven and let sit another 10 minutes. Now uncover the bulgur and fluff with a fork and let cool for 10 minutes.

8. Now add the cherries, yellow raisins, currants, almonds, and coconut. Gently fold into the bulgur mixture.

9. To serve remove to a serving bowl and mix in the scallions, and mint leaves.

Roasted Butternut Squash, Charred Sweet Corn, Chickpeas, with Basil and Yogurt

Ingredients

1 large butternut squash peeled, halved seeded, and cut into equal size bite size pieces

4 ears of Sweet Corn shucked and cleaned

2 cups of cooked chickpeas

1 tbsp curry powder

3 tbsp of olive oil or to taste

Salt and Black Pepper to taste

2 cups Greek yogurt

1 lemon zested and juiced

1 clove minced garlic

4 tbsp mint leaves sliced

Directions

1. Turn stove flame to high and char the sweet corn ( you want about 30 to 40 % of corn charred)

2. Cut the kernels of corn off the cob set aside

3. To make the dressing mix together the yogurt, mint, garlic, and lemon juice and zest

4. Toss the butternut squash with olive oil, curry powder, Salt, Black Pepper, & Chickpeas

5. Turn butternut squash mixture onto a baking pan and bake until the Butternut squash is just tender

6. Remove from the oven and add the charred sweet corn

7. Now turn the mixture onto a serving platter with the yogurt sauce on the side

Rosh Hashanah Pan Dowdy

Ingredients

3 tbsp Butter

6 large granny smith apples (peeled, cored and cut into ½ inch cubes

⅓ Honey

⅔ chopped walnuts

10 Medjool Dates pitted and cut into ¼ inch cubes

4 oz 72% bitter chocolate rough chopped

1 tbsp orange zest chopped fine

½ tsp ground cardamom

½ tsp ground coriander

¼ tsp ground cinnamon

Pinch of salt

3 tbsp white sesame seeds

1 8″ x 10″ sheet of pie dough (cut into 1.5-inch squares & chilled)

1 egg (used to brush Pastry)

Sugar in the Raw for sprinkling

Directions

1. Melt butter in a heavy bottomed pan over a medium high heat. Add apples to the pan and cook until al dente. Add honey, cardamom, coriander, & cinnamon. Cook for 2 minutes then add the dates. Remove from the heat and let cool to room temp before gently mixing in bitter chocolate pieces and orange zest into the apple mixture.

2. Turn the apple mixture into a 6 by 9 casserole dish making sure to distribute evenly.

3. Remove the pastry from the fridge. Evenly brush the pastry squares with the egg wash then sprinkle evenly with he sesame seeds and raw brown sugar.

4. Now carefully place the squares in a pattern that you like on top of the apple mixture and place in the preheated oven until the pastry is fully baked and golden brown with the apple mixture bubbling. Let cool to room temp before serving with come vanilla ice cream or crème fraiche.

 

By Louise Kramer

It Was A Hot And Humid Night In New York City And It Was Magic.

Close to 400 New Yorkers turned out July 23 for City Flavors, a unique tasting event on the High Line in New York’s Chelsea neighborhood where notable New York City chefs and culinary experts teamed up with successful graduates of a food entrepreneurship program offered to residents of New York City public housing.

Guests lined up to sample culinary creations reflecting the diversity of New York palates from sweet-and-spicy turkey meatballs and vegan mac & cheese to coconut cupcakes with Himalayan salt and pineapple upside-down cake, all to the beat of lively music from DJ Andre Cirilo.

“I was so happy to have my children there to capture some of the faces of the people when they bit down on my cupcakes,” says Denise Miller of Staten Island, owner of DAM That’s Good Cake LLC. “It was awesome just to be able to experience people coming in from all different genres and all different walks of life.”

The participants are graduates of the city’s Food Business Pathways program, a 10-week intensive business course that provides ongoing personalized coaching and free resources like permits and incubator space to help residents of public housing grow and launch their small-scale companies.

To prepare for the event, the food entrepreneurs were paired with mentors from some of the city’s top restaurants and food purveyors including Oceana, Maialino, Chelsea Market Baskets and D’Artagnan.

Sherri Royes, owner of Chef Sherri’s Catering, at first was concerned her mentor, James Kent, former executive chef of Nomad, would want her to make major changes in her proposed food for the evening. Instead, he encouraged her to focus on her favorite, chicken wings, and stood by her side to assist her as guests lined up.

“It was amazing telling a chef who is so well known what to do,” Royes says. “I knew my chicken wings were right and it was very exciting to see how much people liked them.  There were people looking bashful who were coming back a third or fourth time.”

Bringing a product to market has many hurdles and winning over customers is one of the biggest. “I am praying that some great things come from this,” says Davis, a former cook for people with disabilities who has lived in public housing for most of her life and is pursuing a college degree well into her 50s.

The event struck a chord in the media.

  • The New York Post featured Donna Davis, aka Chef Rootsie, who presented a vegan spread and was mentored by Chef Bill Telepan of Oceana.
  • The Wall Street Journal interviewed Sandra Mathis of Grace Kelli Cupcakes, maker of the coconut cupcakes, whose company is named after her daughter.
  • New York Metro interviewed Joann Poe of NYC’s Best Dressed Cupcakes, who was mentored by Jessica Weiss, a pastry chef with Union Square Hospitality Group.
  • The New York Times featured Chef Cornel Robinson of Cornel’s Catering Company, who presented a corn medley served in lettuce cups at City Flavors. His mentor was Chef Ham El-Waylly of ESquared Hospitality.

This first ever fundraiser for the Fund for Public Housing brought in $48,000. Net proceeds will be used as grants to help fuel the businesses of Food Business Pathways graduates. From 2015 to 2017, 205 residents of buildings owned by the New York City Housing Authority and holders of section 8 housing vouchers have graduated from the program and 132 food businesses have been created. Some 90 percent of the graduates are women and all are African-American and/or Latino.

The event ran from 5:45 p.m. to 9 p.m. and well after that participants were dancing as they broke down their tasting tables.

Here are some day-after reactions:

  • Susan Westmoreland, Culinary Director, Good Housekeeping – “There was palpable joy in the air. And the food truly represented the wide variety of food NYC loves today: from meat patties to barbecue to vegan cupcakes to banana pudding.” 
  • Ariane Daguin, D’Artagnan, mentor to Niani Taylor, Munch Hours – “The event was awesome.  Raising money for underprivileged entrepreneurs and trying to accompany and mentor them is great! While we don’t know yet how much business it will generate for them, it was a very nice opportunity for them to get their feet wet, and to test their cooking skills, people skills and marketing skills.”
  • Bill Telepan, Chef, Oceana, mentor to Donna Davis, aka Rootsie – “Working with Chef Rootsie was a treat. I look forward to being able to help her as her business grows, I think it’s important to be able to share ideas to help people become successful. “
  • Clark Wolf, Food and Restaurant Business Consultant, mentor to Sarah Adams, West Indian Food – “This is a best possible practice where they can do this next to other people and see how they do it and learn from each other’s presentations and products. There was a lot of really good dancing.”
  • Sandra Mathis, Grace Kelli Cupcakes, mentored by Daniel Dorado, Ililli restaurant – “It was an extraordinary event that I was humbly honored to be a part of. I got exposure to a larger audience that I normally would not have gotten a chance to connected with. It was a platform for greater exposure for my business hopefully opening doors for larger opportunities.”
  • Cornel Robinson, Cornel’s Catering Company – “All the guests enjoyed themselves. It was a great event to get the company name out there so people can see and taste one of our dishes. We met a lot of people. 350 portions were finished in two hours.”

Chef Robinson’s Summer Corn Medley in Romaine Cups and all the city flavors sampled at the event were complemented  by beer, wine, liquor, and non-alcoholic beverages, from such sponsors as Tito’s Vodka, Queen’s Courage Gin, David Bowler Wine, Doc Herson’s Spirits, TOST, GuS Grown-Up Soda, Spice Grove Roselle, and Sound Spark Tea.  

The Food Business Pathways (FBP) program is collaboration between NYCHA’s Office of Resident Economic Empowerment & Sustainability (REES), NYC Department of Small Business Services (SBS), NYC Economic Development Corporation (EDC), Start Small Think Big, Hot Bread Kitchen, other kitchen incubators, REES zone partners and Citi Community Development. This free business accelerator program provides NYCHA public housing residents and NYCHA Section 8 voucher holders with a passion for food and a drive for entrepreneurship with customized training and resources to launch and grow their food businesses. Citi Community Development has spent approximately $500,000 on the program since its inception in 2015.

The Fund for Public Housing is a not-for-profit organization that invests in the well-being of NYCHA residents and their communities. It collaborates with public and private partners including the Food Business Pathways Program, to improve life for public housing residents. Its three main areas of investment are people, place and work.

“I don’t think we could have dreamed of a better evening,” says Fund for Public Housing President Rasmia Kirmani-Frye. “What I loved most is that the audience was equally made up of people who were there to support the Fund and believe in public housing and people who just love food events. This has taken the Fund and the food businesses to a whole new level of public consciousness.”

 All involved see City Flavors as a “first annual” event. The event was spearheaded by Liz Neumark, founder and CEO of the catering company Great Performances, who helped establish the Fund for Public Housing’s Food Working Group. She also sits on the organization’s board.

Chef Robinson is looking ahead.  “I believe the team should plan for next year. Whenever you need us we are ready,” he says.