By Liron David, Founder of Eventique

Stevie Wonder, The Supremes, D’Angelo & Erykah Badu, just to name a few of the Motown greats. Who wouldn’t jump at the opportunity to be a part of the former CEO of Motown’s records 50th birthday?

For this special event, we decided to start with a blank canvas – an empty, white New York City gallery space. The party began with an intimate dinner party on the second floor for an A-list crowd of guests including Stevie Wonder, Al Sharpton, and Joe. We built a custom table to provide seating for the 20 guests using contemporary ghost furniture and covered the table with a lush variety of flowers bringing pops of color into the room. As for food, Great Performances set the tone of the evening with a palette of delectable foods fit for music royalty.

A sampling of the menu-

Hors D’Oeuvres:

• Grilled Chicken Taco with Radish Escabeche and Chili Crema
• BBQ Short Ribs with Roasted Poblano on Stone Ground Grit Cake
• Caviar Beggar’s Purse with Sake-Cured Lemon Wheels
• Cherry Tomato Wrapped in Mozzarella with Pine Nuts, Capers and Katchkie Farm Pesto
• Peruvian Potato Cup with Truffled Comte Fondue
• Portobello Cannoli with Parmigiano Reggiano and Chives

First Course:

• Beet Ravioli with Westfield Farm Goat Cheese, Pickled Greens, and Mezze Arugula

Entrée:

• Sirloin and Short Rib Duo with Polenta, Crispy Kale, Bordelaise Sauce

Dessert:

• 5 Texture Chocolate Cake with Milk Chocolate Mousse and Chocolate Macaron

After dinner, 100 guests joined the festivities for a cocktail party on the main gallery level. To welcome these guests we transformed the downstairs space into a posh lounge. We brought in large, illuminated flower-pot tables; hung framed photos of the guest of honor and his friends on the wall; and set up a stunning illuminated bar where the guests congregated. For entertainment, there was DJ D-Nice spinning classic R&B hits behind a floor to the ceiling glass wall. Behind DJ D-Nice, was a 20-foot waterfall splashing into a small pond we filled with dry ice to create a layer of smoke. Red & purple colors filled the room through lighting and the guest of the honors name was projected on the center of the main wall.

Stevie Wonder ended the night by giving a wonderful speech and breaking out into his hit song “Happy Birthday” that summed up the night so perfectly it was as if he wrote it just for this occasion:

“To show just how much we love you, and I’m sure you would agree, it couldn’t fit more perfectly than to have a world party on the day you came to be.”

Spring Radish Salad

Ingredients:

• 1 bunch easter egg radishes
• 2  blood oranges
• ½ cup pistachios
• 1 tsp. lemon juice
• 1 Tbsp. olive oil
• salt and pepper to taste
• 12 asparagus spears
• 1 cup Katchkie Farm micro arugula
• blood orange vinaigrette, see recipe

Instructions:

1. Wash and trim the tops of the radishes so that some of the green is left.  Cut each radish into four wedges and reserve.
2. Peel the oranges, being careful to remove all of the pith, then separate the segments. Set aside and keep the orange remnants to use for the vinaigrette.
3. Toast the pistachios in a dry skillet over medium heat. Remove and set aside to cool.
4. Place the radishes, oranges, and pistachio in a large bowl, then add the lemon juice, olive oil, salt, and pepper.
5. Toss together and adjust the seasoning if you desire.
6. Peel the asparagus and blanch in salted boiling water then shock in ice water, drain, and reserve.
7. Prepare the Blood Orange Vinaigrette (see recipe below) and toss a bit of the vinaigrette with the Asparagus.

Blood Orange Vinaigrette:

• 3 Tbsp. blood orange juice
• 1 tsp. champagne vinegar
• 1 tsp. minced shallot
• salt and pepper to taste
• 9 Tbsp. olive oil

Whisk together the blood orange juice, champagne vinegar, minced shallot, salt, and pepper. Add the olive oil while continuing to whisk. Taste and adjust seasoning if necessary.

Plating:

Place four asparagus on a plate.  Spoon the radish mixture on top.  Place some micro arugula on top and drizzle with vinaigrette for a very refreshing spring radish salad.

Radish and Anchovy Salad with Olives and Lemon

The true flavor of radishes shines with this simple, yet flavorful dressing.

Ingredients:

Instructions:

1. Place cut radishes into a bowl and add lemon juice and zest.
2. Add olives, chives, parsley, and salt and pepper.
3. Mix all together and serve slightly chilled.

Baby Spinach Salad with Shiitake Mushrooms, Marcona Almonds, Pomegranate & Honey Garlic Vinaigrette

The pomegranate seeds add a nice sweetness to this savory salad.

Ingredients:

• 1 pkg fresh spinach
• 1/2 c roasted shiitake mushrooms
• 1/2 c Marcona almonds
• 1 c pomegranate seeds
• 1/2 shallot, minced
• 2 garlic cloves, slow-roasted in oil and puréed
• 1 T honey
• 1 t dijon mustard
• 3 T rice wine vinegar
• 1/2 c olive oil
• salt and pepper to taste

Instructions:

Mix all vinaigrette ingredients. Shake, and then pour in the spinach, mushrooms, almonds, and pomegranate seeds. Toss and enjoy!

Asparagus and Onion Frittata

We love frittatas at any time of day.

Ingredients:

• 1/2 lb asparagus
• 4 oz baby portobello mushrooms, sliced
• 2 garlic cloves, pressed
• 1 T olive oil
• 6 eggs
• 1 T milk
• 1 T fresh tarragon, chopped
• 1/2 c parmesan cheese, finely shredded
• 1 T butter
• 1 pinch salt and pepper

Instructions:

1. Steam asparagus until just tender
2. Heat olive oil in a pan over med/high heat.
3. Add garlic and saute till fragrant
4. Add mushrooms and continue to saute until mushrooms soften.
5. Combine eggs and milk, salt, pepper, and tarragon in a bowl and whisk well
6. Add cheese and whisk till blended.
7. Melt butter on low/med heat in a large pan.
8. Add egg mixture. Stirring constantly until bottom begins to just set.
9. Spread asparagus and mushrooms onto the egg.
10. Place pan into a 350-degree oven and cook until eggs are firm to the touch.
11. Remove pan from oven and invert frittata onto a serving platter
12. Slice into 8 servings and serve immediately.

Dizzy’s Club Coca-Cola Mac and Cheese

One of Dizzy’s signature sides, people travel far and wide for this extra cheesy mac. If you can’t make it to Dizzy’s Club, recreate the magic with a batch of mac-n-cheese and your favorite jazz in the background.

Ingredients:

• 1 lb elbow macaroni
• 20 oz shredded cheddar cheese
• 8 oz shredded swiss cheese
• 4 oz grated parmesan cheese
• 1 c sour cream
• 1 t dry mustard
• 1 t cayenne pepper
• 1 egg
• 6 oz half and half
• salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees.
2. In a large pot, bring water to a boil and add the macaroni. Boil until al dente, drain and cool.
3. In a large bowl mix macaroni with remaining ingredients until well blended.
4. Portion macaroni into individual serving ramekins or one large baking dish.
5. When ready to cook, top with extra shredded cheddar and bake until hot and bubbly.

Asparagus Soup

This first course makes a splash on our Spring 213 menu!

Ingredients:

Instructions:

1. Make an asparagus stock from the trimmings of the asparagus stalks, onion scrap, and celery peelings.
2. Add half of the thyme and other aromatics. Cook for 15 minutes.
3. Meanwhile, sweat out all the vegetables.
4. Add white wine, potatoes and rest of aromatics.
5. Add strained asparagus stock.
6. Cook about 20 minutes until potatoes are soft.
7. Purée all with the spinach to enhance the color and pass through chinois. Put in an ice bath.

Roasted Mushroom, Arugula, Ricotta Salata and Pea Pesto Sandwich

A delicious vegetarian option! Frozen peas are great to use because they are frozen at the peak of freshness.

Ingredients:

• 2 portobello mushroom caps
• 2 T extra-virgin olive oil
• 2 handfuls arugula
• 1/2 c Ricotta Salata
• 1/4 c pea pesto (recipe follows)
• 4 slices whole-wheat bread

Pea Pesto Ingredients:

• 5 oz peas, frozen or fresh
• 1 garlic clove
• 1/4 cup grated Parmesan Cheese
• salt and pepper
• 1/4 cup olive oil

In a blender, combine all ingredients except for the oil. With the machine running slowly drizzle in the oil until smooth and well-combined.

Instructions:

1. Preheat the oven to 400 degrees.
2. Place mushroom caps on a baking sheet and douse with oil, salt, and pepper. Roast until tender, about 15 minutes.
3. Wash and dry arugula and crumble the ricotta Salata.
4. Smear each piece of bread with the pesto and top each sandwich with one mushroom cap, a handful of arugula and half of the cheese.
5. Slice and serve.

Truffled Mushroom Pizza

Ingredients:

• 1 lb mushrooms
• 4 T unsalted butter, divided
• 4 T shallot, finely chopped
• salt and pepper to taste
• 1 1/2 T fresh thyme leaves
• 1/2 c dry vermouth, sherry, or white wine
• 1 T truffle oil
• 1 lb pizza dough
• 1/2 lb fontina cheese, grated
• 1 pt Frisee, whites only, washed
• 1 bunch chives
• 1 lemon
• 2 T olive oil

Instructions:

1. Finely chop mushrooms in a food processor then scrape them out into a clean, cotton towel, twist the towel around mushrooms, and wring out as much liquid as you can over the sink.
2. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high then add 1 tablespoon butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently until mushrooms appear dry and are beginning to brown; about 5 minutes, stir in remaining tablespoon of butter, and, when melted, the sherry or wine. Cook this mixture, stirring frequently, until the vermouth has evaporated. Remove from heat, cool, and fold in truffle oil.
3. Preheat oven to 400 degrees, roll out pizza dough until it is 1/8″, place on an oiled baking sheet, and bake until just golden. Remove from oven and spread the mushroom mix evenly, then top with grated fontina. Place back in the oven and cook until cheese is melted.
4. While pizza is cooking, cut chives into batons and mix with Frisee, zest, and juice of 1 lemon and the olive oil. When the pizza is done, top with this Frisee mix, slice, and serve.

A great trick is to make the recipe for 8 burgers (more or less, depending on the size of your patties) and freeze the ones that you will not be eating!  It’s a quick and healthy meal for later!

Ingredients:

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash cooked black beans with a fork until thick and pasty.
3. Finely chop bell pepper, onion, carrots, spinach, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, dried herbs, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into 8 patties.
6. Place patties on a baking sheet, and bake about 10 minutes on each side.