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

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.

By Chef Corey Samuel

Oh Summer, Being From South Carolina Summer Gives You A Reason To Cook Outdoors.

VERY EXCITING TO MARINATE THE NIGHT BEFORE AND THE NEXT AFTERNOON FIRE UP THE GRILL AND GO TO WORK!! I USED THOSE THOUGHTS AND ADDED A NEW YORK TWIST TO CREATE DIZZY’S CURRENT MENU.

This season we offer Grilled Watermelon Salad, Marinated Grilled Flank Steak, Marinated Salmon, Heirloom Tomato Salad, Chef’s Daily Pie or Cake and more summer favorites. This menu continues to show New York a variety of southern inspired dishes to pair with the best live Jazz in the City.

STARTERS

Soup – Chef’s Daily Option
Dizzy’s Summer Salad – Grilled Watermelon, Feta, Watercress & Lime Vinaigrette
Summer Greens – Little Gem Lettuce, Strawberry, Cantaloupe, Cucumber, Pickled Radishes & Green Goddess Dressing
Avocado & Heirloom Tomato – Arugula, Stracciatella & Balsamic Reduction
Fried Pickles with Comeback Sauce
Rock Shrimp with Remoulade
Southern Crab Cake – Mango Avocado Salsa, Red Pepper Aioli & Basil Oil
Deep South Turkey Stew – Pinto Beans, Corn, Tomato, Scallions, Crème Fraiche & Cajun Rice

MAINS

Salmon – Lemon Garlic Zucchini Pasta, Grape Tomatoes, Pea Puree & Saffron Sauce
Dizzy Fried Chicken – Southern Fried Chicken, Mac n Chz, Buttermilk Biscuit
Eggplant with Quinoa – Grilled Eggplant, Quinoa, Summer Squash, Zucchini, Mushroom Ragu & Sundried Tomato
Dizzy’s House Burger – House Blend, Lettuce, Tomato, Cheddar, Tomato Jam
Flank Steak – Mushroom, Cipollini, Glazed Plums, Red Pepper, Black Garlic Puree
Market Fish – Polenta Cake, Braised Cabbage, Bacon Gremolata, Bouillabaisse Sauce, Chive Oil
Carolina Beef Ribs with Peach Salsa & Chive Pomme Puree

SIDES

Mac N Chz with Bread Crumbs
Fries
Sweet Potato Fries
Broccoli
Warm Potato Salad
Quinoa
Grilled Summer Squash
Corn Bread

DESSERT

Chocolate Lava Cake with Caramel
Peaches N Cream – Salted Graham Cracker Crumbs, Peaches, Raspberries, Blueberries and Gooseberries
Key Lime Cheesecake (No Bake)
Chef’s Summer Seasonal Pie
Sorbet Trilogy – Chef’s Daily Option

Photo Credit: ©Chip Klose

By Raquel Jacquez

As The Years Go By, The Farm To Table Dinner Always Proves To Be Better Than The Last.

IT IS A RARE OPPORTUNITY TO GATHER OVER 350 GUESTS FOR AN OUTDOOR SUMMER DINNER, BUT IT IS EVEN MORE RARE TO SEE ALL OF THE FACES THAT CONTRIBUTE TO OUR UNIQUE COMMUNITY OF CHANGEMAKERS AT THE SYLVIA CENTER.

Year over year, these ardent supporters gather to celebrate the bounty of the season, and even more importantly, we gather as a reminder that there is still so much work to be done in our Columbia County community. Dollars raised from this annual dinner support the kids, teens, and families, who are learning to cook and grow food together in our community-based programs at The Sylvia Center.

This year’s dinner was a truly remarkable feat that inspired all of us to take a moment to absorb our surroundings, and appreciate the beautiful and natural world around us. It was also a reminder that we are a part of a larger community, and that helping each other is essential to our well-being.

A vibrant menu that included local ingredients, some picked freshly in the dew of the morning at Katchkie was served outdoors. Cinder Roast Eggplant, Vegetable Socca Tart, Sylvia Center Summer Slaw, Charred Corn Succotash, and Shio Koji Marinated, Wood-Grilled Chicken Breast were just a few of the remarkable dishes we shared together. While we enjoyed this delicious dinner, guests heard from teachers in Germantown School District, about the effects that cooking classes have had on young kids in the second grade. Supporters of The Sylvia Center also toured our learning garden, where children who visit Katchkie Farm get to experience the magic of growing, planting, harvesting and cooking in year-round programs.

The night was unforgettable, and not just because of the thunderstorm that loomed over us! As the clouds turned dark, we all stood together, unwavering in the fields of Katchkie Farm — determined to finish what we started.

It was a beautiful evening for students, families, new supporters, long-standing community members, and our great team of volunteers. It couldn’t have been done without the generous support of Great Performances, Katchkie Farm, our donors, volunteers, and everyone who supported us in making the dinner the best yet. We extend our utmost gratitude to all those who helped create another amazing night.

Photo Credit: ©Christina Lane Photography

By Chef Saul Bolton

“A Seed’s A Star A Star’s A Seed”- Stevie Wonder

The Peak Of Summer Growing Season At Katchkie Farm’s Brings The Bounty Of Mother Earth. We Scramble To Keep Up With The Gardens Growth From One Day To The Next. Memories Of Gardens Past. Exhale. Dusk Is Falling As The Plants Have Absorbed The Rays Of The Sun. Row Upon Row Moist From Contemplative Watering. Darkness Falls. The Rooster Crows. Wake Up! Sun Is Shining. Damn! Everything Has Grown 3 Inches. Overnight. Yes, It’s Real. Yes, Its Magic.

GOT A GARDEN? YOU KNOW. IT AIN’T WAITING. IT'S NOW OR NEVER. PICK AT THE PEAK OR FOREVER HOLD YOUR COMPOST. GET DOWN TO IT. LET’S PESTO.

Pesto straight up means to pound or crush. In Genoa, known as the birthplace of Italian, sweet basil pesto is done with a marble mortar and wooden pestle. Pine nuts and garlic are added to the mortar and worked into a paste. At this point add fresh basil, coarse salt and work into a paste. Add Parmesan. To ease the introduction of the Parmesan, add a little extra virgin olive oil. Done. At this point jar it up, store it in Tupperware, or an ice cube tray. Usually I top the pesto with a thin layer of olive oil to help preserve it. You can refrigerate it or store it in the freezer. Pesto freezes very well. In the case of the ice cube tray, freeze it then you can pop the pesto cubes out and store in a plastic bag. Taking it out as needed.

Now we understand what pops into most of our heads when we think of pesto. Let your mind wander the world a bit. Ok. Think on this, “Pesto is a Chutney, Chutney is a Salsa”. All these sauces or condiments are closely related as are the implements used to make them. Many cultures use versions of the mortar and pestle that date back much further than Italy’s version. Where does Basil come from? India! Love it. Many chutneys could pass as pesto’s as many pesto’s could pass as salsas. Love the interconnectedness of all things. We would like to share a couple recipes that illustrate these connections.

Mayan Pumkin Seed Salsa

Ingredients

2 cups raw pumpkin seeds
4 tablespoons olive oil
1 cup red onion, finely diced
2 pieces jalapeno, fresh & finely diced
4 cloves fresh garlic, minced
½ cup fresh parsley
1 cup cilantro
lime juice to taste

Directions

Lightly toast the pumpkin seeds
Add the pumpkin seeds to a food processor with the garlic, jalapeno and red onion and pulse to your liking
Now add the fresh parsley and cilantro with a good pinch of salt and pulse until you have a nice paste
Season with salt and olive oil to taste pulse. Taste for seasoning then adjust if necessary
Now season to taste with fresh lime juice
Spoon into a bowl and serve.

Peanut Coriander Chutney

Ingredients

2 cups roasted peanuts
¼ cup salt
2 tablespoons tamarind
3 tablespoons ginger
2 cups cilantro
2 pieces jalapeño, fresh & deseeded
1 tablespoon cumin seeds, whole
1 tablespoon mustard seed, whole
2 tablespoons coconut oil

Directions

Combine first 6 ingredients in a food processor and puree until smooth
Heat oil in pan then add cumin seeds and mustard seed until they pop
Pour over puree then pulse and spoon into serving bowl

Pesto Trapanese

Ingredients

3 cups almonds, whole raw blanched
1 cup garlic, raw minced
1 clove basil, fresh
2 tablespoons olive oil
3 tablespoons parmesan cheese, grated
salt and pepper to taste
10 Plum Tomatoes – ripe, blanched and peeled

Directions

Cut the blanched tomatos in half and deseed, chopped roughly
Toast almonds until golden
In a food processor, pulse the garlic, basil and salt with olive oil until creamy
Add the almonds, parmesan and process until fine and creamy
Add the tomatoes and pulse until creamy
Season with salt and pepper to taste
To serve, toss with al dente pasta and top with toasted bread crumbs

Carrot Top Pesto

Ingredients

3 cups carrot tops fresh and green, destemmed
1 cup cashews, lightly toasted
1 clove garlic
1 tablespoon lemon juice
3 tablespoons coconut oil

Directions

Place all the ingredients into a blender and process to your liking
Season with salt to your liking and serve

CAITLIN AND RYAN

By Carly Katz-Hackman

As We Pass The Halfway Mark On What Has Been An Incredible Wedding Season, I Wanted To Slow Down And Reflect On One Of My Favorite Couples Of The Year: Caitlin And Ryan.

These two got married July 7 at the Metropolitan Building in Long Island City and I have to say it was a banger! The drinks were cold, the food was phenomenal, and the guests all had a blast. So I turned to the couple to learn a little more about how they made it all happen and how Great Performances helped bring their big day to life…

Caitlin and Ryan one of Great Performances’ favorite couples of the year

HOW DID YOU GET ENGAGED? WHAT WERE THE STEPS YOU TOOK LEADING UP AND WHAT DID YOU DO RIGHT AFTER?

Ryan proposed while we were on a trip with his family in Michigan. We were all staying at a lake house together, and everyone was in on the surprise. The day before, Ryan and his mom went out to scout a good location. (They had gotten a tip on a good spot from his mom’s friend who knew the area well.) Ryan told me we were just going on a quick “adventure” to check out a different beach with a view of the Sleeping Bear Dunes. When we got there, we lay out on the sand for a bit, and then Ryan told me there was a “cool bird” in the brush that I should come check out. There in fact was no cool bird, but once I got up, he got down on one knee and popped the question. I was totally surprised and thrilled (and obviously said yes!), and then the surprises just kept on coming… When we got back to the house after, his family had prepared a whole food spread (with champagne, of course) for us to celebrate. But even better than that, as we rounded the corner of the house out by the lake, my family was there too! (Ryan had secretly invited them up from DC to be part of the surprise.) It was amazing getting to celebrate with both our families there, and even better that we all got to spend the next couple days together on a big Warthin-Karolak family trip where both sides got to know each other. Ryan used the new custom jewelry platform start up, Edelweiss Jewelry to create the perfect engagement ring (and wedding jewelry suite).

HOW DID YOU GO ABOUT CHOOSING YOUR VENUE? WHAT WAS MOST IMPORTANT TO YOU WHEN SELECTING A LOCATION FOR YOUR BIG DAY?

We looked through a bunch of New York wedding venue blogs to find options within our price range, and then visited several and frankly couldn’t find one that felt “right”. Then we went to a friend’s wedding down in Baltimore and as we were lamenting not being able to find the perfect place, someone mentioned that they had just been to a wedding in LIC at a really cool venue. We went to go check it out, and it was like BAM—yup this is it! Although we originally wanted to get married in Brooklyn, the vibe at the venue was just too good to pass up, so we went with it anyway. Decor and character were definitely the most important things for us.

YOU HAD QUITE A FEW SPECIALTY COCKTAILS AVAILABLE FOR YOUR GUESTS TO ENJOY. HOW AND WHY DID YOU SELECT THESE?

We drink rye manhattans at home all the time (Ryan has perfected his recipe), and I knew I wanted a gin-based cocktail in honor of my late grandfather who loved his gin. My best friend’s husband had once made me a white negroni at their place, and I remembered thinking it was really good. So we started ordering them at bars and, indeed, they are delicious! Once we had picked those two cocktails we realized they were both booze-forward, so we figured we should offer something slightly less alcoholic as well. Aperol spritzes are obviously delicious and delightfully refreshing, so we thought they would be a nice cooling option for a hot July wedding.

WHAT MESSAGE DID YOU WANT TO CONVEY TO YOUR GUESTS WITH YOUR WEDDING MENU?

Ryan played football in college so a number of our friends are big dudes, which meant we needed something filling. But it was a summer wedding, so we didn’t want it to be too heavy. We opted for a number of protein-heavy hors d’oeuvres, started the seated meal off with a seasonal tomato and burrata salad, and then had chicken with potatoes for the entree. Our Event Director from Great Performances, Carly Katz-Hackman, was super helpful in helping us make these decisions. She guided us through tons of options and found something perfect considering our budget and tastes. She made everything easier and made sure that the meal and experience would be ideal.

REFRESHING LEMONADE RECIPES TO KEEP YOU COOL THIS SUMMER

With Summer Heating Up, Staying Hydrated Is A Must.

WE’VE GATHERED SOME OF THE BEST LEMONADE RECIPES FOR YOU TO TRY AT HOME, WHILE UTILIZING SUMMER’S BOLDEST FLAVORS.

Thyme-Infused Pomegranate Lemonade

Ingredients

1 cup granulated sugar
4 cups water
2 cups pomegranate juice
4 sprigs thyme leaves, no stems
¾ cup freshly squeezed lemon juice
Ice

Directions

Place all ingredients into a pot over medium heat
Bring to a boil
Turn heat to low
Let boil for 10 minutes; Let cool
Blend and strain mixture into a clean container
Add Ice for serving

(Yields 4-6 Servings)

Peach Lemonade

Ingredients

1 cup granulated sugar
4 cups water
2 peaches, chopped
¾ cup freshly squeezed lemon juice
Ice

Directions

(Yields 4-6 Servings)

Sweet Plum Lemonade

Ingredients

1 cup granulated sugar
4 cups water
2 plums, chopped
¾ cup freshly squeezed lemon juice
Ice

Directions

(Yields 4-6 Servings)

Strawberry-Basil Lemonade

Ingredients

1 cup granulated sugar
4 cups water
8 strawberries, sliced
1 bunch basil
¾ cup freshly squeezed lemon juice
Ice

Directions

Cut strawberries into slices
Place all ingredients into a pot over medium heat
Bring to a boil
Turn heat to low
Let boil for 10 minutes; Let cool
Blend and strain mixture into a clean container
Add Ice for serving

(Yields 4-6 Servings)

VENUES TO EXPERIENCE MUSICAL PERFORMANCES THIS SUMMER!

By Sarah Prawl

FROM INTIMATE TO LARGE SCALE, NEW YORK CITY IS HOME TO A MULTITUDE OF MUSIC VENUES THAT SHOWCASE EXCEPTIONAL LOCAL AND WIDESPREAD TALENT.

Great Performances is proud to partner with several musical institutions and venues which not only offer a wide range of musical entertainment all summer long but also serve as the perfect location for your next event!

APOLLO THEATER

Located in the heart of Harlem, off of 125th Street, the legendary Apollo Theater has housed some of the most talented musicians from around the world since 1934. From Aretha Franklin, to James Brown, to The Jackson 5, the Apollo is the true definition of a musical institution and paved the way for emerging and established African-American and Latino performers.

This summer, discover new artists every Wednesday during “Amateur Night”. For more information take a look at their calendar.

FREDERICK P. ROSE HALL AT JAZZ AT LINCOLN CENTER

Located in the heart of Columbus Circle, Frederick P. Rose Hall is the home of Jazz at Lincoln Center and the world’s first performing arts facility designed specifically for jazz. It contains three venues which offer an array of musical entertainment throughout the week as well as fantastic views of Central Park.

Enjoy sultry melodies all summer long at Dizzy’s Club Coca-Cola while indulging in a delicious meal from their new Summer Menu. To see Jazz at Lincoln Center’s calendar of events, click here.

GOVERNORS ISLAND

Located in the Upper New York Bay, Governors Island is a mini oasis from the busy Manhattan scene. Governors Island hosts an array of large scale events throughout the year, until the end of their program season, which falls on October 31st this year. The 13th Annual Jazz Age Lawn Party and Rite of Summer are two of their biggest musical programs this summer and tickets are still available! To learn more about their upcoming events, click here.

THE PLAZA’S ROYAL WEDDING WEEKEND

By Emily Reifel

The Royal Wedding Of Ms. Meghan Markle And Prince Harry Was Worldwide News That Really Was So Exciting To Watch, Especially Being In The Wedding Industry Myself!

When the news first broke of the engagement I started thinking about how we at The Plaza Hotel were going to celebrate! What unfolded was pretty incredible. Rachel Jo Silver first contacted me in December of last year with an idea to host a Royal Wedding viewing party! We then looped in the talented Ariana Swerdlin and Maureen Farley from The Plaza’s PR and Hospitality events team! After months of planning and brainstorming, the Royal Wedding Weekend arrived!

On Friday, May 17th, The Plaza hosted over 90 bloggers, influencers and press to come to The Royal Wedding Rehearsal Dinner. Guests started the evening in of course The Royal Suite in the hotel and were treated to Krug champagne and afternoon tea inspired canapés alongside some really cute activities! Kleinfeld’s had setup a Tiara Bar so guests could really get into their inner Duchess spirt! There were even Corgies to play with that are the same dogs that the Queen calls her own! Andre Maier who is a photographer set up a royal portrait station and took photos of all the guests in the same style of Cecil Beaton who shot many of the English Royal portraits! The guests loved every minute of it!

Soon the guests made their way down to The Terrace Room where the super chic and talented Jung Lee of Fete had designed a gorgeous dinner perfectly fit for royalty! Large candelabras were overflowing with stunning roses and peonies! It’s was dreamy and romantic! Alpine Creative who designed the invitations for the whole event has also printed the menu cards with these same beautiful flowers incorporated into the design. Our own Chef Geoff Rudaw has created a perfectly British menu that included Dover Sole as the entree!

As Guests sat down for dinner they were in awe of the Room and the beautiful classical music prepared by Michael Hart of Hank Lane! Soon Rachel Jo Silver of Love Stories TV introduced herself as the Toast Master of the evening. We had invited 10 “celebrities” in the wedding industry to give toasts on their thoughts about different aspects of The Royal Wedding. There were lots of laughs as Marcy Blum wedding planner extraordinaire, Ron Ben Israel wedding cake designer to the starts, The Plaza’s own etiquette expert Myka Meier, and of course the creative Jung Lee wedding and event designer! Each one spoke on what to expect and Meghan and Harry’s royal nuptials the next morning! After each toast we all raised a glass in the royal couples honor and sipped our delicious Krug champagne.

As the last and final toast of the evening by our very own Director of Catering, Mike Warren was wrapping up, Mike introduced a super star performance! Lights dimmed and Sir Elton John (or so we thought) started singing from a Grand Piano! As he belted “Tiny Dancer” the guests started to realize that Sir Elton wasn’t really here but his impersonator couldn’t have been better!

As the night came to a close guests picked up their Royal Portraits and headed to bed because we all had a very very early morning the next day.

The next day the alarm went off at 5 AM! I arrived to the Palm Court at 6 AM for The Royal Wedding Viewing party! There were dozen’s of mainly women and lots of little girls who were all dressed up with fascinators in tow! Our Plaza Team was lucky enough to be wearing couture fascinators by Monvieve in an assortment of colors! Good Morning America covered the party and Brides Magazine gave an honor to the best dressed at the event. The crowd went wild went the first vision of Meghan in her Givenchy gown emerging from her car appeared on the extra large screen that had been installed in The Palm Court for the special occasion. The crowd loved it and we were so pleased to have The Plaza feel like the best place in New York City for everyone to feel like Royalty even if just for a day!

Independence Day with A View at New York's Franklin D. Roosevelt Four Freedoms Park and Ellis Island.

By Sarah Prawl

HISTORICAL PARKS WITH THE BEST VIEWS OF MANHATTAN.

There’s no better way to celebrate Independence Day in NYC than at a historical park with beautiful views of Manhattan!

Great Performances is proud to partner with The Franklin D. Roosevelt Four Freedoms Park and Ellis Island, which are both rich in history and patriotism and a must-add to your list of outdoor places to visit this Summer!

FDR Four Freedoms Park

Four Freedoms Park is a sprawling four-acre memorial with impeccable design on the tip of Roosevelt Island that celebrates the Four Freedoms addressed in FDR’s 1941 State of the Union Address.

Approaching the island is an experience itself, with aerial views of Manhattan’s East Side and East River upon arrival on the Roosevelt Island Tram.

Located on the East River, nestled between Manhattan and Queens, and parallel to FDR drive, it is described as an “urban oasis” with some of the best views of NYC.

Four Freedoms is the perfect location for any outdoor event and a fantastic location to watch the July 4th fireworks on the East River! Learn more here.

Ellis Island

Anchored in the Upper New York Bay, with breath-taking views of the Statue of Liberty and the Manhattan Skyline, Ellis Island is truly a monumental masterpiece.

From 1892 until 1954, millions of immigrants passed through the island’s immigration offices as they entered the United States. The Ellis Island Museum tells the tales of the immigrant experience through interactive tours, audio segments, photographs and displays.

Ellis Island houses some of the most stunning views of downtown Manhattan and serves as a once-in-a-lifetime experience for your next private event.

Learn more about Ellis Island’s history and book your trip here.