Celebrate the season with some of our favorite timeless recipes!

PICKLED EASTER EGG RADISHES

From the Kitchen of Great Performances

Ingredients:

  • 3 cups easter egg radishes

  • 1 cup rice wine vinegar

  • ½ cup water

  • 2 tablespoons finely chopped ginger

  • 2 tablespoons minced garlic

  • 2 tablespoons sesame oil

  • 4 teaspoons sugar

Method:

  1. Wash and trim the tops of the radishes.  Place them in a bowl and set aside. 

  2. In a saucepan, combine remaining ingredients and bring to a boil.

  3. Pour pickling liquid over radishes.  Once liquid has cooled, cover and refrigerate overnight or up to a week.

Celebrate the season with some of our favorite timeless recipes!

LYONNAISE BEETS

From Sylvia’s Table

Serves 4

Ingredients:

  • 2 pounds medium size red beets

  • Salt and freshly ground white pepper

  • ¼ cup olive oil

  • 4 onions, thinly sliced

  • 2 tablespoons chopped garlic

  • 1/2 cup butter

  • 1 tablespoon finely minced fresh parsley

Method:

  1. Preheat the oven to 400 degrees. Wash, trim and dry the beets. Drizzle the beets with a bit of the olive oil, season with pinches of salt and a few grindings of pepper, then wrap them tightly in heavy duty aluminum foil.

  2. Place the wrapped beets on a cookie sheet and roast until tender when tested with a cake tester or sharp knife, 45 minutes to one hour. Take care not to overcook the beets at this stage, as they will be baked again in the final step. Do not turn off the oven.

  3. While the beets are roasting, heat a large cast-iron or other ovenproof skillet over medium-high heat. Pour in the remaining olive oil; add the onions and sauté them slowly until they are lightly colored, eight to 10 minutes. Stir in the garlic and continue until the onions are deep brown, but not nearly burned, and the garlic is soft. Transfer the onions to a bowl.

  4. When the beets are ready, carefully open the foil to allow the steam to escape. When the beets are cool enough to handle, remove the skins, and slice them one-quarter inch thick.

  5. Return the skillet to the stove over low heat. Add the butter; when it is melted, layer the pan with one-third of the beets and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of the beets, spread the remaining onions over and finish with a final layer of beets, seasoned with salt and pepper.

  6. Place the pan in the oven and bake for 10 to 12 minutes, or until beets are browned on top. Remove from the oven and use a spatula to carefully transfer beets—they should hold together in a disk, but never mind if they don’t; you can push everything together on your serving platter. Sprinkle with chopped parsley and serve.

Celebrate the season with some of our favorite timeless recipes!

 
 

Lyonnaise Beets

From Sylvia’s Table

Serves 4

Ingredients:

  • 2 pounds medium size red beets

  • Salt and freshly ground white pepper

  • ¼ cup olive oil

  • 4 onions, thinly sliced

  • 2 tablespoons chopped garlic

  • 1/2 cup butter

  • 1 tablespoon finely minced fresh parsley

Method:

  1. Preheat the oven to 400 degrees. Wash, trim and dry the beets. Drizzle the beets with a bit of the olive oil, season with pinches of salt and a few grindings of pepper, then wrap them tightly in heavy duty aluminum foil.

  2. Place the wrapped beets on a cookie sheet and roast until tender when tested with a cake tester or sharp knife, 45 minutes to one hour. Take care not to overcook the beets at this stage, as they will be baked again in the final step. Do not turn off the oven.

  3. While the beets are roasting, heat a large cast-iron or other ovenproof skillet over medium-high heat. Pour in the remaining olive oil; add the onions and sauté them slowly until they are lightly colored, eight to 10 minutes. Stir in the garlic and continue until the onions are deep brown, but not nearly burned, and the garlic is soft. Transfer the onions to a bowl.

  4. When the beets are ready, carefully open the foil to allow the steam to escape. When the beets are cool enough to handle, remove the skins, and slice them one-quarter inch thick.

  5. Return the skillet to the stove over low heat. Add the butter; when it is melted, layer the pan with one-third of the beets and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of the beets, spread the remaining onions over and finish with a final layer of beets, seasoned with salt and pepper.

  6. Place the pan in the oven and bake for 10 to 12 minutes, or until beets are browned on top. Remove from the oven and use a spatula to carefully transfer beets—they should hold together in a disk, but never mind if they don’t; you can push everything together on your serving platter. Sprinkle with chopped parsley and serve.

Celebrate the season with some of our favorite timeless recipes!

Butterflied and Roasted Leg of Lamb with Cumin Rub and Mint Pesto

From Sylvia’s Table

Ingredients:

  • ¼ cup olive oil

  • 8 cloves garlic, minced

  • 2 ½ teaspoons salt

  • 1 teaspoon pepper

  • 3 tablespoons ground cumin

  • 2 tablespoon dried oregano

  • 1 5-pound leg of lamb, boned and butterflied

  • For the Mint Pesto:

  • 1/2 cup toasted pine nuts

  • 3 garlic cloves, peeled

  • 2 tablespoons grated Parmesan cheese

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 1/2 cups (packed) fresh mint leaves

  • 1/2 cup packed fresh parsley leaves

  • 2 tablespoons fresh lemon juice

  • 1/3 cup extra-virgin olive oil

Method:

  1. Preheat the broiler and adjust the oven rack to the upper or middle position. Line a roasting pan with heavy-duty foil and set a wire rack in it.

  2. Whisk the oil, garlic, salt, pepper, cumin and oregano together. Spread the mixture on both sides of the lamb and let it sit for one hour at cool room temperature; or about 20 minutes if your kitchen is very warm.

  3. Place the lamb on the wire rack and set it under the broiler. Broil the lamb, moving the pan as necessary to brown it evenly, about eight minutes. Turn the lamb to the second side and continue to broil until it is well browned, about eight minutes longer. Remove the lamb and let it rest for 10 minutes in the pan.

  4. Meanwhile, lower the oven temperature to 325 degrees. Place the lamb in the oven and roast it for 40 minutes to one hour, or until a thermometer placed in the thickest portion registers 130 degrees. Remove the lamb and let it rest.

  5. Meanwhile, prepare the pesto. Combine the pine nuts, garlic, Parmesan, salt and pepper in a food processor; pulse the mixture until it is smooth. Add the mint, parsley and lemon juice; process until smooth, stopping occasionally to scrape down the sides of the bowl with a spatula. With the machine running, gradually add the oil through the feed tube and process again until smooth and creamy and serve with the lamb.

Celebrate the season with some of our favorite timeless recipes!

Spring Radish Salad with Asparagus and Blood Oranges

From Sylvia’s Table

Serves 4

Ingredients:

  • 1 bunch Easter Egg or other radishes

  • 1 tablespoon lemon juice

  • 1/2 cup plus 2 tablespoons olive oil

  • 12 slender green asparagus spears

  • 2 blood oranges, peeled and pith removed, cut intowedges

  • 1 cup “micro” or smallest arugula available

  • 1/2 cup raw pistachios

  • 3 tablespoons blood orange juice

  • 1 teaspoon Champagne or white wine vinegar

  • 1 teaspoon minced shallots

Method: 

  1. Preheat the oven to 350 degrees.

  2. Wash and trim the radishes, cutting off the tail end and leaves, but retaining a little of the green tops. Cut each radish into four wedges and set aside.

  3. Whisk together the lemon juice and one tablespoon of the oil.

  4. Pour about a quart of water into a skillet or shallow pan and bring to a boil. Trim the ends of the asparagus and peel the lower half. Add a big pinch of salt to the boiling water, reduce the heat and add the asparagus. Blanch the asparagus for about three minutes, then drain and quickly plunge the stalks into a bowl of ice water to stop the cooking. Drain and set the asparagus aside.

  5. Meanwhile, spread the pistachios onto a baking sheet and toast them in the oven for 4 minutes.

  6. Combine the radishes, oranges and pistachios in a bowl and toss with the oil and lemon juice; season with salt and pepper.

  7. Whisk together the blood orange juice, vinegar, shallots and a pinch of salt; slowly whisk in the remaining olive oil and season to taste with pepper and additional salt as needed. Gently toss the asparagus with this dressing and divide them among four plates. Spoon the radish mixture over the asparagus and top with the arugula. The salad also can be arranged on a platter and served at the table.

This month I am so excited to invite our Director of Catering, Mike Warren, to interview the incredibly talented and fabulous Baz Luhrmann, who directed this season’s blockbuster hit The Great Gatsby. Mike worked tirelessly for weeks to create the speakeasy after-party with Warner Brothers and Samantha Sackler Productions, which took place in the gilded, turn of the century, Grand Ballroom. Read further to find out about Baz’s socks.

1) Where were you born?
Sydney, Australia

2) Where do you get your inspiration from?
I get it from the desire to live an adventurous life.

3) What made you want to direct The Great Gatsby?
I heard it on the train going through Siberia as an audiobook ten years ago and realized there was a different film version to be made.

4) Was Leonardo DiCaprio always your number one choice for Jay Gatsby?
Always. There was no list.

5) Why do you think F. Scott and Zelda loved the Plaza?
What’s not to love?

6) Why do you love the Plaza?
Because of its history. It is glamorous, yes, but just a bit of outrage as well.

7) Tell us what you loved about the post-party bash in the Ballroom?
Those things nearly never work. And people hardly ever have a good time. But when Florence and Jay-Z are dancing together you know something is right.

8) What do you do for fun when you are not working?
I am never not working so I try and find fun when I am working.

9) Why don’t you wear socks?
Because I’ve got the ankles for it.

10) If you could have dinner with three people tonight, who would they be?
Catherine Martin, Lillian Luhrmann, William Luhrmann

11) What is your favorite place to travel to?
Asia. With Russia a close second.

12) If you come back in another life, who do you want to be?
Myself, with hindsight and wisdom.

–Rob Arango

SPRING PEA FALAFEL

Serves 4

Although you’ll typically find that falafel are made with chickpeas, our English pea version is a delicious treat. The sweetness of the peas marries well with the herbs and spices, creating a subtle twist on a classic.

Use fresh peas in the spring and summer months when they are abundant. If you’re buying peas in their pods, you’ll have to shuck them in advance – simply pop them open and run your thumb or finger through to free the peas from the pod. A pound of peas in their pod yields 1 – 1.5 cups of peas. We suggest you purchase extra and enjoy the fresh peas as a snack.

 

INGREDIENTS

PROCEDURE

  • 1/2 cup dried green split peas
  • 1 1/2 cups fresh (or thawed frozen) peas
  • 1/2 cup shallots, chopped
  • 1 tablespoon all-purpose flour (or gluten-free flour)
  • 2 tablespoons fresh parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • Salt
  • 3 tablespoons extra-virgin olive oil
  1. Working in 2 batches, grind the split peas to a powder in a spice grinder. In a food processor, pulse the thawed peas a few times.
  2. Add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice, and 1 teaspoon of salt and process until thoroughly combined.
  3. Form the mixture into 12 falafel patties using a scant 1/4 cup per patty. Refrigerate until firm.
  4. In a large nonstick skillet, heat the olive oil. Add the falafel patties in two batches to the skillet and cook over moderately high heat until browned, crisp, and heated through, about 3 minutes per side.
  5. You can serve these immediately aside a fresh salad or in pita bread with your favorite hummus or a cucumber yogurt sauce with fresh mint. You can also store and reheat in the oven at 400 degrees for about 7-10 minutes.

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We are thrilled to announce our full-page spread in the New York Magazine Weddings Summer 2013 Issue. We are representing Winter as one of the city’s top caterers. Click here to see the spread!

The man most responsible for causing us to examine what we put onto our plates and into our mouths with his blockbuster Omnivore’s Dilemma is at it again, this time with a book titled Cooked. My copy arrived last week. I love how he once again uncovers fundamental truths that have somehow gotten lost in our postmodern shuffle — hidden-in-plain-sight, simple, logical truths. Just as he peeled back the layers on processed food and industrial farming, this time he engages in the ancient, timeless, and indispensable ritual of cooking.

It is almost ironic that the most eloquent spokesman for the food policy movement was not as he might be imagined — skilled in the kitchen, whipping up all sorts of healthful and delicious meals with confidence — and more significantly — with passion. Not the case, Pollan honestly states in the powerful opening to this new book: “the mildness of my interest in cooking surprises me since my interest in every other link of the food chain had been so keen” (p. 2). Pollan discovers the magic of the cooking process on a personal level but clearly connects it to his search; “….for years I had been trying to determine… what is the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more sustainable?” (p. 1). In this book, Pollan states that cooking is “one of the most interesting and worthwhile things we humans do,” transforming our lives (p. 11). “I learned far more than I ever expected to about the nature of work, the meaning of health, about tradition and ritual self-reliance and community, the rhythms of everyday life, and the supreme satisfaction of producing something I previously could only have imagined consuming…” (p. 12).

In 2006 we established The Sylvia Center for the purpose of connecting a young and vulnerable population of children to a lifeline that could potentially help shape their lives for the better. We would teach them about cooking delicious, healthy food — in season when possible — in a fun and socially engaging environment. A brainstorming session early on created the mission tagline: “Inspiring children to eat well.” Obesity and other diet-related diseases were on our mind, but we knew that to make a change, we would have to involve our young students in a positive and socially engaging program.

We started at Katchkie Farm, where The Sylvia Center team carved out a one-acre children’s garden in the heart of the farm. As children arrived at the farm, they would explore the wide, rainbow-shaped kid-friendly rows, nibbling greens, flowers, weeds, and veggies they never imagined existed. They would plant and harvest before moving to the next activity — chopping together and preparing a meal they would share as a community at the picnic tables adorned with field flowers.

Did we know for sure that if we connected these young eaters to food in a new and slightly radical way, that they might start to think differently about what they were eating? Yes and no — but we believed that on that day, as they experienced a farm along with some vegetables for the first time, that we were “planting seeds.”

And as the program expanded to NYC and we started working in various community centers within the New York City Housing Authority, the effect was equally powerful. There is unexpected joy in being able to transform a raw food product into something delicious. Cooking is a critical skill that grows with time and provides the ability to care for oneself or a family. It is independence from poor food choices and from the world of absolutely unhealthy processed food. It is a connection to great flavors and bridges the disconnect from remote celebrity chefs by making it real and attainable.

So, here we are, working for over seven years with the clear belief that our culinary-based program would positively influence food choices and health outcomes. As funders and potential donors looked at our work, their requests for metrics that connect the work to our stated outcome were amplified. The analysis is happening as we speak.

This is where Michael Pollan steps in. As Michelle Obama did with her White House Garden and Let’s Move campaign, sometimes it takes someone of great stature to galvanize support for something that is in fact not complicated and even obvious. Plant a garden, engage in physical activity — see how things can change. Cook a meal with children — offer them wonderful fresh foods — and see if they don’t respond positively, refilling their plates.

Back to Michael Pollan — “The shared meal is no small thing. It is a foundation of family life, the place where our children learn the art of conversation and acquire the habits of civilization” (p. 8 of Cooked). As a culture, we have lost our way to the kitchen, distracted by hard days at work, and seduced by the myriad of options from fast food to alluring restaurants and easy frozen or prepared supermarket options. But when we find the joy, taste, and beauty of cooking in the kitchen, something wonderful happens.

Thank you, Michael, for “Pollan-ating” our program. We take this as an affirmation that we are on the right path and are thrilled that we share the joy and benefits of cooking with you.

See you in the kitchen!

-Liz Neumark

I love food — being around it, cooking and eating it, sharing and learning about it — and most meaningfully, making sure that the bounty and access I have is also available to others.

I was at the National Food Policy Conference, sponsored by the Consumer Federation of America, in DC last week. Attendees included individuals from government agencies, the food industry, academia, public interest organizations, various nonprofits, nutritionists, activists, PR companies — all interested in key food policy issues. As we sat for two days, listening to speakers and panelists on controversial topics facing consumers, manufacturers, producers, and government, the urgency and complexity of food policy issues multiplied, exacerbated by a fiscal crisis, political inertia, and special interest lobbying. There is a lot to think about, there is a lot to worry about and there is so much to do.

Over the past several months, I have attended a handful of food policy events, from TedxManhattan‘s “Changing the Way We Eat” to Just Food‘s “Eat-Work-Grow the Movement” Conference to the Laurie M. Tisch Center for Food, Education & Policy’s “Bringing Policy to the Table: New Food Strategies for a Healthier Society.” And there are more gatherings and conversations weekly across a wide range of institutions and organizations across the country, too numerous to list. With each conversation, I learn more and go deeper into topics I am already familiar with. Here are the top hot topics from my perspective, inspired by the DC conference and on agendas everywhere.

1. How safe is our food? How does the FDA monitor domestic food products (as well as what comes into the U.S. food system from other countries?) What about the additives food companies use in processed food under the GRAS provision (Generally Recognized As Safe) since 1958 — a provision intended for common food ingredients, now used to categorize close to 10,000 food additives, 3,000 of which have not been tested by the FDA’s own admission. Tom Neltner, the director of the Food Additives Project in The Pew Health Group at The Pew Charitable Trusts, shared research on testing guidelines. Another concern is the labeling of genetically modified organisms (GMOs) in our food; in the U.S., food companies are not required to list GMO or genetically engineered (GE) foods. Along these same lines, the use of antibiotics in the animals we eat is a growing concern. Other critical issues around animal welfare standards continue to emerge and challenge our system where meat is artificially cheap, the externalized cost borne via environmental and health bills we all pay. Individual state-level laws that prohibit (and in fact criminalize) undercover reporting of factory farming of animals — the “Ag Gag” — are troubling, to say the least.

2. Food Waste — NRDC released figures estimating food waste to be 30-40 percent of what travels from farm to fork through the U.S. food system. The EPA estimates this to be over 65 billion pounds of food a year, a large portion from household waste. The implications of this figure range from tangible quantities of food which could be used to fight hunger; the impact of wasted food production and our limited natural resources as agriculture and food production can be extremely energy and water-intensive; and food waste is a major component of our landfills. Food waste could be diverted into productive use through composting. The UN has launched an anti-food waste initiative, thinkeatsave.org, underscoring the global importance of immediate action.

3. Hunger and Food Insecurity — according to the USDA, in 2012, 1 in 4 Americans participated in a government food or nutrition assistance program. Their research shows that 68 percent of food-insecure families contain at least one full-time working adult. Most food stamp/SNAP beneficiaries are children, seniors, working parents, and people with disabilities. A signature of our times, the prevalence of hunger with obesity, is in part the result of lack of access to healthy foods in many low-income communities and the predominance of cheap, unhealthy calories. Other contributing factors, such as lifestyle, unemployment, and healthcare, are part of a complex web of social conditions, with food being a key component. It must be unacceptable to all of us that in the richest country in the history of the world, families strategically plan for days when family members will not eat because they have no food.

4. Immigration Reform — how the lack of policy affects agricultural workers and farmers with a cascade of issues from decent working conditions and fair wages for migrant and undocumented farmworkers to the ability of farmers to hire steady and authorized workers. In the U.S., we underestimate how important the immigrant contribution is to our food system.

5. Farm Bill legislation — from subsidies to the largest growers to the impact on key nutrition program funding, the Farm Bill touches vast swaths of American lives in ways most of us don’t know. Polls show that many Americans favor reducing subsidy payments to the largest farmers, and at the same time want to continue to pay for programs funding local as well as international anti-hunger relief efforts. Congress did not succeed in passing a new farm bill in 2012 and extended the 2008 bill for nine months.

6. Impact of climate change on our food supply — the extreme weather patterns affecting farm communities, from droughts, flooding, temperature extremes, and other uncontrollable conditions. Every conversation about agriculture now includes provisions for thinking about an altered landscape.

7. The impact of reduced resources on regulation, legislation, and change — what does the current economic climate hold for food policy issues? Think about this — the poultry industry has grown four-fold since the Reagan era, yet the inspection budget has not. Looking ahead, the poultry industry will potentially self-regulate. Currently, government inspectors look at 140 birds/minute. Under proposed changes, poultry industry inspectors will look at 175/minute, leaving 1/3 of a second for each bird to be inspected. This will save the government about $90 million over 3 years. Self-regulating industry — what an optimistic concept.

This is a partial list — a mini “menu” of the myriad of issues categorized as the food policy agenda. I return to my day job as CEO of Great Performances, where we feed the most privileged New Yorkers daily, with new determination to make every meal we cook help fuel an agenda that demands accountability for what is in the food we serve and who is missing at the table.

–Liz Neumark

The challenge was set before us! Create an innovative menu and dining experience for the World Science Festival at Jazz at Lincoln Center with the following guidelines:

-Serve room temperature foods, family-style
-Preset food on the tables before the guests came into the room
-Incorporate “science” themes and elements, but still maintain recognizable elements
-Create an interactive component
-Design a unique after-party collaborating with Celebrity Chefs for a Science Dessert Party

We embraced every element and came up with the following menu.

FIRST COURSE
Peekytoe Crab and Avocado Salad Pumpernickel and Cherry Tomato Panzanella, Meyer Lemon, Mint
Set on Mini Petri Dishes (see recipe below!)

SCIENCE FAMILY STYLE, ROOM TEMPERATURE DINNER
Baked Potato with Broccoli and Cheddar Soup Served in Test Tubes
Artisanal Bread with Infused Oils and Pecorino Espuma, Foamed to Order
Cold Fried Chicken with Blue Cheese Powder and Red Hot Gelee
Torched Tuna and Swordfish Mosaic, Torched with Hand Torches in front of Guests on Salt Blocks
Mini Croque Madame with Fried Quail Egg
Vegetable Frittata with Hummus and Black Olive
Baby Beet Salad Dill Yogurt, Grapefruit “Caviar”

BUTLERED DESSERTS TO COMPLEMENT CELEBRITY DESSERT CHEFS
Dragon’s Breath Popcorn
Fruit Tartlets
Rice Krispy Lollipop
House Made Nutter Butter

SPECIALTY DRINKS
“The Science Project” Prosecco, Cointreau, Brandy, Grenadine, and Dry Ice Pellets
Red and White Wines in Beeker Carafes

Photographs courtesy of Sean Smith

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Peekytoe Crab Salad

Ingredients:
8 ounces peekytoe crab meat, picked
2 tablespoons chives, chopped
1 tablespoon chervil, chopped
1.5 teaspoons Thai birds eye chili, seeded and minced
Zest and juice of 2 Meyer lemons
3 tablespoons olive oil
Salt and pepper

Method:
1. In a small bowl, mix olive oil, chili, and zest and juice of lemons.
2. Place crab meat in a separate bowl. Pour oil mixture over crab meat. Add chives and chervil.