By Chef Corey Samuel
Oh Summer, Being From South Carolina Summer Gives You A Reason To Cook Outdoors.
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
Photo Credit: ©Amanda Gentile
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.
Photo Credit: ©Kate Edwards Weddings
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
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)
Sweet Plum Lemonade
Ingredients
1 cup granulated sugar
4 cups water
2 plums, chopped
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)
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.
Photo Credits: ©POLARIS, ©Amanda Gentile
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.
Photo Credits: ©Rana Fanure, ©Ellis Island
Recipes by Chef Mark Russel of Great Performances, Chef Saul Bolton of The Norm and Liz Neumark of Sylvia’s Table
DELICIOUS RECIPES FEATURING SOME OF THE BEST FLAVORS FOR SUMMER!
For Those Looking To Preserving Peak Summer Flavors…
Maple Berry Syrup
by Chef Mark Russel
“Berries, when they are at their best, any variety, blueberries, black berries, raspberries, ground cherries, currants. Enough maple syrup to just cover the fruit.” – Chef Mark
Instructions:
Wash berries under cold water, drain on paper towels, and let them come up to room temperature.
Place in a non-reactive pot, cover with maple syrup. Over moderate heat, slowly bring up to a boil.
When syrup begins to boil, turn off heat and let the fruit steep. When the maple syrup has begun to take on the color of the fruit, it’s done.
Let syrup cool, then refrigerate in glass canning jars in the coolest spot of your fridge.
GREAT ON YOGURT, PANCAKES, TOAST, ICE CREAM OR SPOONED OVER POUND CAKE
For Those Looking To Fire Up The Grill (Meat)….
Chipotle-Honey Barbecued Baby Back Ribs
by Liz Neumark, Author of Sylvia’s Table
Ingredients:
¼ cup minced canned chipotle chiles in adobo
½ cup honey
½ cup ketchup
2 tablespoons peeled and minced fresh ginger
¼ cup dry mustard
3 tablespoons salt
2 teasoons freshly ground pepper
2 racks pork baby back ribs (2 ½ pounds each)
Vegetable oil, for grill grates
Instructions:
Preheat the oven to 250 degrees
Combine the chiles, honey, ketchup, ginger, mustard, salt and pepper in a blender or small food processor and blend until smooth.
Place a double layer of foil large enough to wrap the ribs on a large rimmed baking sheet. Place the ribs on the foil and rub them all over with three-quarters of the chipotle mixture; reserve the rest.
Wrap the ribs tightly in the foil and place the sheet in the oven.
Bake the ribs until they are fork-tender when pierced, about 3 hours. When the ribs are nearly done, prepare a charcoal fire or heat a grill to medium-high. Lightly oil the grates.
Remove the ribs from the foil and let the excess drippings run off. Brush the ribs with the remaining chipotle mixture and grill them until lightly charred, 2-3 minutes per side.
Separate the ribs by cutting between the bones and serve.
THE PERFECT AMERICAN SUMMER DISH TO SATISFY YOUR MEAT CRAVINGS.
For Those Looking To Fire Up The Grill (Veggie)….
Herbed-Butter Corn On The Cob
by Liz Neumark, Author of Sylvia’s Table
Ingredients:
8 ears corn, shucked
4 tablespoons of unsalted butter
Chives, tarragon, chervil, parsley, or your any of your favorite herbs
Vegetable oil
Instructions for Herb Butter:
Put 4 tablespoons of unsalted butter in a small bowl and let it soften
Chop combination of washed herb leaves to end up with about 2 tablespoons.
Combine the herbs well with butter, add a pinch of salt.
Instructions for grilled corn:
Preheat grill to medium-high for about 10 minutes
Brush corn with oil and grill until charred for about 10 minutes
Remove corn from grill and place on serving platter. Serve with the Herb Butter.
THIS IS THE QUINTESSENTIAL SUMMER SIDE DISH! GOES GREAT WITH THE CHIPOTLE-HONEY BARBECUED BABY BACK RIBS
For Those Looking For Something Hearty (Savory)…
Spaghetti With Roasted Summer Squash, Parmesan, Lemon Zest And Bread Crumbs
by Saul Bolten, Executive Chef at The Norm
Ingredients:
12 oz dry spaghetti
1 clove garlic, sliced
1 ¾ cup zucchini, sliced 1/8 inch
1 ½ tbsp fresh mint, julienned fine
2 oz bread crumbs, well toasted
2 tbsp parsley, chopped
1 whole lemon, zested and juiced
½ cup parmesan, grated
½ tbsp chili flakes
1 tsp black pepper, freshly ground
1-2 tbsp olive oil, use as needed
salt, use as needed
Instructions:
Fill a large pot with well-salted water, put on high flame
Heat large sauté pan over a medium high flame. Once water comes to a boil, add pasta
Add zucchini coins evenly to hot sauté pan; wait for beautiful caramelized color on one side, then toss
Cook zucchini for 2 minutes, then add garlic, chili flakes and black pepper Drain al dente pasta and add to sauté pan with zucchini, then toss
Add parmesan, lemon zest, mint, parsley, glug of olive oil and lemon juice, then toss
Taste for seasoning, divide between warm pasta plates
Sprinkle each portion of pasta with bread crumbs and parmesan
THE PERFECT USE OF SUMMER’S ABUNDANT SQUASHES
For Those Looking For Something Refreshing (Sweet)…
Blueberry Cobbler
by Liz Neumark, Author of Sylvia’s Table
Ingredients:
8 tablespoons (1 stick) cold unsalted butter, cut into cubes, plus more for greasing the pan
3 tablespoons cornstarch
½ cup sugar
6 cups blueberries, washed and picked over
2 tablespoons fresh lemon juice
½ cup packed light brown sugar
1 ½ cups all-purpose flour
1 ½ teaspoons double acting baking powder
¾ teaspoon salt
1 teaspoon cinnamon
Vanilla ice cream or whipped cream, for serving
Instructions:
Preheat the oven to 350 degrees. Butter a 10-inch deep-dish pie plate, 10-inch square baking dish, or a similarly proportioned oval ovenproof dish.
Sift cornstarch and granulated sugar together into a large bowl. Add the blueberries and lemon juice and toss to combine them well, then transfer the berries to the prepared dish.
If the brown sugar is lumpy, push it through a sieve, then combine it with the flour, baking powder, salt and cinnamon; add the butter and blend the mixture with your fingers (or a fork) until it resembles coarse meal.
Bring ¼ cup plus 2 tablespoons water to a boil; stir the water into the flour mixture just until it forms a dough. Drop the dough by about ¼ cupfuls all over the blueberry mixture. Place the dish on a baking sheet to catch any juices that run over, then put it on the middle rack of the oven; bake the cobbler 30-40 minutes, or until the top is golden brown and the juices are bubbling.
Serve the cobbler warm or at room temperature with ice cream or whipped cream.
THE ULTIMATE SUMMER-TIME DESSERT!
THE COUNCIL OF FASHION DESIGNERS OF AMERICA CAME TO THE BROOKLYN MUSEUM LOOKING FOR A NEW TAKE ON WHAT HAS HISTORICALLY BEEN A MANHATTAN-BASED EVENT.
And, With It, They Brought A Defined Sense Of Style That Translated To Everything From The Step And Repeat To The Plated Meal That We Served.
Working with the creative minds behind the Gala, we were influenced by the surrounding Matisse aesthetic at the Brooklyn Museum, the flavors and colors of spring and a desire to have a bento box, compartmentalized plating.
The finished result was a pale pink plate of three goat cheese and thinly sliced beet raviolis over a carrot coulis, an English pea mousse with purple carrot ribbons, and a braised short rib over pomme puree in a bean-shaped plate placed upon the pink plate. It was structurally unique and decidedly delicious!
