Chefs’ Choir: Chef Solanki’s Aloo Gobi Recipe
In celebration of Veganuary, Chef Solanki Roy has shared her version of the classic Indian staple, Aloo Gobi.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Chef Joe Bachman’s Seared Scallops with Butternut Risotto
About the Menu
Seared Scallops with Risotto, Roasted Butternut Squash. It’s delicious and if you par cook the risotto the night before then it will be super quick to make on Valentine’s Day. For an easy salad, I would pick up an arugula salad from the market paired with a balsamic vinaigrette. For dessert, I think something with dark chocolate is a good pairing. Brownie ala Mode is always a hit and easy.
Seared Scallops with Butternut Risotto & Ricotta Salata
Ingredients
- 1# sea scallops
- 3 C arborio rice
- 1/4 small spanish onion, diced
- 1 clove garlic chopped
- 1/2 C white wine
- 3 qt vegetable broth (can use chicken stock too, or even water if neither is on hand)
- 1 butternut squash (the bulb will be roasted and pureed and mixed in with the risotto. The upper part will be small diced and roasted)
- 2 T pumpkin seeds, toasted
- 1.5 C ricotta Salata cheese (grated)
- 1 small bunch of chives (shaved)
- 2 T mascarpone
- 3 T butter
- 6 sprigs thyme
- 1 lemon
Instructions
- Bring Veg stock to a simmer in a pot.
- Clean the scallops. Pull the small connector muscle off, and rinse if needed to get any sand off then pat dry with paper towel and lay out on a sheet tray.
- Start the risotto. Sweat out the onions and garlic in olive oil until translucent, then add the arborio and toast for 1-2 minutes. Add white wine, let cook 2 min, then add your stock just enough to cover the rice and simmer. Ladle more stock in as needed.
- Cook the risotto to about 80 percent doneness. Should still have a little bite to it, then pull it out and lay it out flat on a plate or sheet tray, making sure to spread it out as thin as possible so it cools quickly, then place in refrigerator. This can be done up to 3 days in advance.
- Next take your butternut squash, separate the top and peel then small dice. Roast in the oven with olive oil, salt, and pepper until cooked and nice caramelization, approximately 18 min at 350 degrees. Take the bottom bulb of the butternut and split in half, scoop out the seeds, and set on sheet tray flesh side down, season with salt and pepper and roast at 350 until flesh is soft enough to scoop and puree. Remove from oven, let cool, scrape out flesh with a spoon and set aside for later. Both of these steps can also be done the day before.
- To start the risotto the day of, take out the risotto, bring stock back to a boil, and start rehydrating it on medium low heat. Once the risotto is 95 percent cooked, fold in the mascarpone, pureed butternut, butter, and cheese and set aside.
- Time to cook the scallops. Pat both sides dry with a paper towel. Season with salt. Get a sauté pan hot, then place the scallops in the pan. Make sure not to overcrowd the pan or you wont get color. Depending on size of scallops sear both sides about 2 minutes, then add a knob of butter and sprig of thyme to the pan and baste until the butter is browned, hit with a squeeze of lemon j juice, then set aside the scallops.
- To assemble the dish, spoon the risotto out in the center of the plate. Then place the scallops on top of the risotto. Then garnish with the toasted pumpkin seeds, roasted butternut and chives. Last step is to drizzle a spoon full of the brown butter-lemon over the scallops and serve.
Dessert: Brownie ala Mode
Ingredients
- Pre-baked Brownies
- Ice Cream flavor of your choice
- Hot Fudge
- Whipped Cream
- Maraschino Cherries
Instructions
For the brownie ala mode, to keep it simple, get brownies already baked. Just warm in the oven or a microwave the day of. Top with ice cream, hot fudge, whipped cream, and a maraschino cherry for the top.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Chef Brandi Solomon’s Valentine’s Day Menu
About the Menu
Chef Brandi has shared a Valentine’s Day Menu that can made with simple and easy to find ingredients in your local area. Her Paloma recipe is a perfect pairing with the meal or before. We’ve curated some easy recipes to help you create the perfect dinner, scaled for roughly 2 servings but you can increase as needed if you’re hosting more loved ones. Happy Valentine’s Day!
Cocktail: Rose & Ginger Paloma
Ingredients
- 1/4 cup fresh grapefruit juice
- 2 oz silver tequila
- 1 TB fresh lime juice
- 1-2 TB rose water
- ginger beer for topping
Instructions
- Salt the rim of a cocktail glass.
- Combine grapefruit juice, tequila, lime juice, and rose water in the glass. Top with ice. Pour ginger beer on top. Garnish with a grapefruit wedge.
Appetizer: Watermelon & Goat Cheese Salad with Balsamic Mint Vinaigrette
Ingredients
- 1 small watermelon
- 1/2 cup goat cheese crumbles
- 3 TB EVOO
- 2 TB balsamic vinaigrette
- 2 tsp fresh mint, chopped
- 1 tsp lime juice
- 4 TB honey
Instructions
- Prepare the dressing: combine EVOO, balsamic vinaigrette, mint, lime juice, and honey in a bowl. Whisk to combine.
- Cut the watermelon into 1 inch cubes, removing the rind. Place in a large bowl.
- Add the goat cheese and dressing, folding gently to combine.
- Refrigerate for 10 minutes before serving.
Entree: Herb Crusted Lamb Chops
Ingredients
- 1 lb lamb chops in a rack
- 1 tsp kosher salt
- 3/4 tsp garlic powder
- black pepper, to taste
- 1 TB dijon mustard
- 1/2 cup panko bread crumbs
- 1 1/2 TB EVOO
- 1/2 cup fresh herbs such as rosemary, thyme, and mint, finely minced
Instructions
- Let the lamb chops rest for up to 45 minutes before preparing. Preheat oven to 425 F. Place a wire rack over a baking sheet.
- Brush the outside of the lamb with dijon mustard.
- Season the lamb with salt, garlic pepper, and black pepper.
- Combine the bread crumbs, herbs, and EVOO in a shallow dish.
- Dip the lamb in the bread crumb mixture to coat all sides. Place on the wire rack.
- Roast the lamb for about 20 to 30 minutes until it reaches an internal temperature of 135 F for medium-rare.
- Remove from oven and allow to rest for at least 10 minutes before serving.
Side: Sour Cream Mashed Potatoes
Ingredients
- 1 lb potatoes, yukon or russet suggested, peeled and quartered
- 1/2 cup milk
- 1/4 cup sour cream
- 2 TB butter, softened
- salt and pepper to taste
Instructions
- Boil the potatoes until just soft enough to easily pierce with a fork. Drain the water from the potatoes.
- Place the potatoes back into the pot and leave covered whil you heat the milk.
- Add the warm milk, butter, and sour cream into the pot and mash everything together until you’ve reached your desired texture. If too thick, add more milk. Season with salt and pepper to taste.
Dessert: Strawberry Shortcake Cups
Ingredients
- 1 cup fresh strawberries, sliced
- 1 TB sugar
- 2 pre-made dessert shells or sponge cake dessert cups
- 1 can whipped cream
Instructions
- Place strawberries in a small bowl with the sugar. Stir to coat, cover and refrigerate for roughly 15 minutes until the sugar has dissolved.
- To plate, place a dessert cup then top with half of the strawberries and whipped cream to taste.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Chef Albert Bello’s Valentine’s Day Entremet
About the Dish
Entremet, meaning “between servings” in French, are elegant, multi-layered desserts often served in fine dining. They typically feature layers of mousse, sponge cake, creams, and sometimes fruit or gelée. Known for their refined textures and flavor combinations, entremets are a visually stunning treat that blends richness with lightness. These sophisticated desserts continue to evolve, showcasing both traditional and innovative techniques.
Executive Pastry Chef, Albert Bello, has provided the perfect Strawberry & Chocolate Entremet recipe, sure to impress your loved one this Valentine’s Day.
Preparing the Components:
1) Nut Crumble
Ingredients
- 169g Butter
- 169g Sugar
- 169g Gluten free Flour
- 129g Nut Crushed
- 3g Salt
- 94g Melted 64% – 70% Chocolate
Instructions
Sand the Sugar, Flour, Nuts, Butter, with Kitchen or Better by Hand
Bake at 320F for 15-20 minutes
Add warm mix into melted chocolate
Shape into a 3-18cm ring mold or desired shape (not to thick)
This will be your base for your Entremet
2) Strawberry Filling
Ingredients
- 250g Strawberries
- 25g Sugar
- 2.5g Pectin
- Pinch Salt
- 2.5g Lemon Juice
Instructions
Cut Berries into tiny cubes (not too small – don’t want the berries to break up)
Mix your pectin, salt and sugar together, add to diced berries and let sit for 10 minutes (this is to help pull some of the juices out of the fresh Strawberries)
In a sauce pan slowly heat up the berries, cook for about 5-10 minutes until slightly thick
Finish with lemon Juice
Place in fridge to cool
3) Chocolate Flourless Sponge
Ingredients
- 150g Whites
- 180g Sugar
- 110g yolks (beat with a fork about 5 minutes)
- 56g Cacao Powder
Instructions
Whip Whites till it starts to foam
Slowly add sugar and whip to Soft peaks
Fold in yolks
Fold in cacao Powder
Spread or pipe onto a sheet to desired Shape 3-15cm
Bake at 320F for 6-8 minutes
4) Chocolate Mousse
Ingredients
- 75g Milk
- 75g Heavy Cream
- 50g Yolks
- 15g Sugar
- 281g Melted chocolate from 36% – 70% chocolate
- 281g Whipped Cream soft peak
- 6ea Gelatin Sheets Bloomed (place in cold water and strain)
Instructions
Heat Milk and Heavy cream to a simmer, (as recipe is scaled up boil)
Beat with a whisk the yolks and sugar
Temper and make an anglaise mix
Pour over chocolate, cool to about 104*F
Fold in whipped cream
5) Chocolate Glaze
Ingredients
- 150g Heay cream
- 210g Sugar
- 15g water
- 72g Cacao powder
- 4.5ea Bloomed Gelatin Sheets
Instructions
Mix Sugar, Cacao powder
Add to water, Heavy cream
Heat to a gentle simmer
Add bloomed Gelatin
Set to the side temperature should be around 100-107*F
Now, let’s build our Entremet!
Have your sponge at the bottom of your desired Shape
Fill with some Chocolate mousse, spread up the sides of the walls
Place some Strawberry filling
Fill rest with mousse
Place in freezer to set
Unmold, Glaze
Set on top of Nut crumble
Decorate with fresh Strawberries, Candied Rose petals, Strawberry Sauce (blend strawberry filling to create sauce)
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Chef Tatiana Iglesias' Gluten-Free Super Seed Bread
About the Dish
Valentine’s Day is a beautiful reminder to cherish the people we hold closest to our hearts—whether it’s a partner, a friend, or the greatest love of all, our children. Food has a magical way of connecting us and expressing feelings that words sometimes can’t capture. Sharing a meal or a special treat can be a simple but powerful way to say, I love you!
For me, celebrating love means creating heartfelt moments with my son, Matías. This year, we’ll be baking a nourishing and delicious Gluten-Free Seed Bread — a warm hug in loaf form! Perfect for making sandwiches, toast, or enjoying a simple slice with a bit of butter and honey. It’s packed with healthy seeds and full of love.
Ingredients
- 2 cups gluten-free flour blend
- ½ cup almond flour
- 2 tablespoons ground flaxseeds
- 2 tablespoons chia seeds
- 2 tablespoons sesame seeds
- 1 tablespoon pumpkin seeds (plus extra for topping)
- 1 tablespoon sunflower seeds (plus extra for topping)
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 eggs (or flax eggs for vegan option)
- 1 cup almond milk (or any milk of choice)
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, combine all the dry ingredients: gluten-free flour, almond flour, flaxseeds, chia seeds, sesame seeds, pumpkin seeds, sunflower seeds, salt, and baking powder.
In a separate bowl, whisk together eggs, almond milk, apple cider vinegar, and olive oil.
Pour the wet ingredients into the dry mixture and stir until just combined.
Pour the batter into the prepared loaf pan and sprinkle extra seeds on top for a beautiful finish.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool for 10 minutes before removing it from the pan. Cool completely on a wire rack before slicing.
Enjoy this bread with your loved ones, knowing every slice is made with care, connection, and the joy of togetherness. Happy Valentine’s Day!
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
Did you know that January is also known as Veganuary? We spend the month finding delicious ways to make our beloved dishes vegan while also celebrating those dishes that are naturally plant-based. We’re sharing a few of our newest ones for you to make at home.
Recipes for Veganuary
Chef Joe Bachman’s Vegan King Oyster Mushroom “Chicken Wings”
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
Chef Solanki Roy’s Dal Recipe
In celebration of Mother’s Day, Venue Chef Solanki Roy shares her Dal recipe.
Great Performances’ Vegan Chili Recipe
This vegan chili recipe is the perfect way to keep warm this winter.
Happy Veganuary
HAPPY VEGANUARY By Great Performances Happy Veganuary! This year, we’re participating in Veganuary, a plant-based revolution inspiring and supporting people to try vegan to protect
Don’t Hire a Caterer: Veganuary
Georgette Farkas, shares some of her tried and true tricks for hosting a party at home – Veganuary style.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Chef Solanki Roy's Aloo Gobi Recipe
About the Dish
Aloo Gobi, which translates to potato and cauliflower, is a classic Indian staple. About 5% of the population in India is vegan and 40% is vegetarian. So, India has a huge repertoire of vegan and vegetarian dishes.
Ingredients
- 400g potatoes, peeled and diced
- 400g cauliflower, cut into florets
- 150g onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced (about 15g)
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- 100ml water (as needed)
- Fresh cilantro, for garnish
Instructions
- Heat Oil: In a large pan, heat the vegetable oil over medium heat.
- Sauté Onions: Add the chopped onions and sauté until they turn golden brown (about 5-7 minutes).
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add Spices: Add cumin seeds, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for 1-2 minutes to let the spices bloom.
- Cook Potatoes and Cauliflower: Add the diced potatoes and cauliflower florets to the pan. Stir well to coat them with the spices. Add water, cover the pan, and cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
- Adjust Seasoning: Taste and adjust salt or spices if needed. If it’s too dry, add a little more water.
- Garnish and Serve: Garnish with fresh cilantro before serving.
Enjoy! Serve your Aloo Gobi with rice, roti, or naan for a complete meal. Enjoy this comforting dish!
HR Specialist, Jonathan Siu, rang in the New Year in Peru. He kindly shared some details about the trip and, most importantly, the wonderful dishes that he got to enjoy.
It took me 21 years to return to Peru for the holidays. I’m not sure why it took this long, but I’m incredibly grateful for my wife’s insistence on going back to spend New Year’s with family.
I had a blast, got some well-deserved time off, and had the chance to reconnect with family and friends. I was able to escape NYC’s winter and enjoy the beach, though the weather wasn’t as hot as I expected (as my face mask can attest). And of course… the food. Summertime in Lima, a coastal city, means plenty of seafood. Although I’m trying to eat more plant-based—or “plant-forward”—it’s hard not to fall off the wagon, if only for a little while.
Since the trip was improvised, I didn’t have time to make reservations, so I skipped the well-known restaurants this time around. However, there were still some highlights.
One standout was Quipas, a recently opened modern-Peruvian restaurant from a former head chef at Mayta (#41 on the World’s 50 Best List). Their scallops and asparagus dish was absolutely amazing.
I also visited Almacén, a “northern-style” Cevichería, where they had a seasonal menu featuring sea urchin. We tried a variety of ceviches, including the northern-style one, which is typically served with beans and a side of corn pastries.
To cap off the culinary journey, I found a distilled Coca leaf spirit, which I used to make Coca Sours as we cheered in the New Year.
Senior Event Director, Morgan Golumbuk, has a wealth of knowledge when it comes to planning the perfect event. In addition to planning spectacular events for clients across the city, she often plays host for her family and friends. Whether you’re planning a casual social gathering, dinner party, or stunning engagement party, we’ve tapped her brain for the top five tips to help you get started planning the perfect party at home.
Tip #1: The more you can do in advance, the better.
This can be said for a lot of situations, especially hosting. Rearranging your furniture, cleaning, setting the table, and picking up centerpieces and party favors are best done before the morning of the event. And get yourself dressed and ready before you think you need to; that doorbell will ring before you know it.
Tip #2: Pull and plan out your vessels.
Seeing all your serving pieces laid out ensures that all items on your menu have a place to land. In the style of a Great Performances Buffet Captain, use sticky notes to make sure everything is accounted for in the days ahead.
Tip #3: Personal touches go a long way.
Catering to your guests’ tastes can make even the chilliest visitor feel warm and fuzzy. Asking for dietary or beverage restrictions in advance makes people feel heard and eliminates any awkward conversations on the day.
Beyond asking about what they don’t want, I like to bring in personal favorites as much as I can. In my years of hosting, I’ve accumulated enough wine to avoid ever needing to buy alcohol again, but it took me five minutes to buy a bottle of gin that I knew my best friend would appreciate.
I also like to bring in my own personal favorites, much like my family’s Hanukkah gift tradition. It makes the experience just that much more special to truly welcome people with things they love.
Tip #4: Don’t forget the ice!
The party is over once the ice is out; make sure you’re fully stocked for both chilling and serving.
2024 has been a year of beautiful beginnings at Great Performances, as we’ve welcomed a new generation to our extended family. These moments of joy remind us of the importance of connection and growth—values that resonate deeply with our work and community. We’re thrilled to introduce you to the newest members of the GP family!
Meet Mila Deuel
Chef Mike Deuel, Executive Chef of Catering Operations welcomed a beautiful baby girl this year:
She was born on November 1st at 8:53pm. Another Scorpio in the family!!
She currently has been enjoying many walks outside at the NY Botanical Gardens and the Bronx Zoo. As well as visits to The Met, The Guggenheim, and the Museum of Natural History. Anastassia and I have had the great pleasure of spending the last weeks getting to know her.
She wakes up with the cutest stretches I’ve ever seen, eats, then takes a nap on me. She also gives us a great concert during “the witching hour” on a daily basis. Each day something new happens and we cannot wait to see what happens next!
Meet Bowie Mayer
Zachary Mayer, Director of Fulfillment, welcomed his second child:
Bowie is 3 months old already and doing great! He loves being a part of the action, especially when his toddler sister is singing Disney songs right in his face. He’s smiling and growing each day and we’re excited to see what he has in store for us next!
Meet Olivia Asimeni Georgedakis
Chef Stratos Georgedakis, Executive Production Chef, also welcomed a darling daughter:
Olivia Asimeni Georgedakis was born on 12/20 at 6:58am. She weighed 7lbs 10oz. Her big sister, Meli, is very excited to have a baby sister and is taking her new role as big sister very seriously.
We celebrate these precious moments with our team members and their families, knowing that they enrich the heart and soul of Great Performances.
Legacy, Lineage and Liberation
Monday, January 13th
Location: The Apollo Stages at The Victoria
Tickets: FREE
The Apollo celebrates the 40th anniversary of the Black women-led theatrical dance company and social activism ensemble, Urban Bush Women with a stunning visual exhibition in the Laura and Frank Baker Gallery. With special pop-up performances on select dates, Lineage Legacy and Liberation: An Examination of Urban Bush Women’s Art-Making and Community Organizing Praxis contains rare photographs, performance footage, manuscripts, costumes and memorabilia from the groundbreaking ensemble’s 40-year history.
Claudine
Friday, January 17th at 7:00pm
Location: The Apollo Stages at The Victoria
Tickets: Start at $25
Celebrate the 50th anniversary of the 1974 classic film Claudine and the life of the late James Earl Jones at The Apollo Stages at The Victoria, in partnership with the Harlem Festival of Culture Foundation.
Experience the powerful performances of Diahann Carroll and James Earl Jones in this timeless story of resilience, love, and community. Claudine tells the tale of a strong-willed single mother raising six children in Harlem, whose budding romance with a charismatic garbage collector is tested by the struggles of life within an oppressive system.
Duration of Mountains and Seas (穿越·山海经): Musical Showcase
Asia Electric
Saturday, January 11th from 7:00pm to 9:00pm
Tickets: Free with registration!
Duration of Mountains and Seas (穿越·山海经) is a musical showcase that reimagines ancient mythology, creating a fantastic universe where Chinese music meets electronica to traverse through time and space. Conceived and created by composer/ musician Hu Chenyun, the showcase includes the electronic music duo Frankfurt Helmet and a group of renowned musicians from the Shanghai Chinese Orchestra. This contemporary performance is inspired by the great classic of ancient Chinese mythology, Classic of Mountains and Seas (3rd Century B.C.), exploring a world of mythical beings and vast geographies. The creative intermingling of Chinese instruments such as suona, pipa, and konghou with electronic voices creates a space where technology and nature—and past and future—are placed in vibrant dialogue.
Moon Over Manhattan: Lunar New Year Family Day 2025
Celebrating the Year of the Snake
Saturday, January 25th from 1:00pm to 4:00pm
Tickets: $15 adults, $10 children over 2, $8 members
Join us in welcoming the Year of the Snake at Asia Society’s 2025 Lunar New Year Family Day program! On Saturday, January 25, come watch exciting lion dances and martial arts demonstrations, sing along to fun New Year songs, and enjoy some Year of the Snake-themed arts and crafts! Don’t forget to enjoy some delicious Lunar New Year snacks at the Leo Cafe as well.
TECHNE
Saturday, January 4th through Sunday, January 19th
Location: BAM Fisher
Fishman Space
Tickets: Tickets are $35 for all four experiences or $10 for each individual experience
BAM, Onassis and Under the Radar Present
TECHNE
Four Digital Installations
Curated by Onassis ONX
Part of Next Wave 2024 & Emerging Visions
TECHNE is a multi-part experiential program comprising four large-scale digital artworks. Created with generative AI, real-time interactive displays, and immersive sound, this program transports viewers into four distinctive new realms, brought to life by visionary creators.
The 39th Annual Brooklyn Tribute to Dr. Martin Luther King, Jr.
Monday, January 20th at 10:30am
Location: Peter Jay Sharp Building, Howard Gilman Opera House
Tickets: Tickets are free for this event and will be distributed on a first-come, first-served basis beginning at 8am on January 20 in the BAM Howard Gilman Opera House lobby.
We honor the life and legacy of Dr. King at this vital Brooklyn tradition. Join us for a very special solo presentation by Ailey II, vibrant music with The Fire Ensemble led by Troy Anthony, and more. Ring in the New Year with friends, neighbors, artists, and civic leaders in a day of activism, music, and family-friendly activities.
Salsa Party
Thursday, January 9th from 6:00pm to 9:30pm
Location: Martha A. and Robert S. Rubin Lobby, 1st Floor
Register for Free
Celebrate the art of salsa and join in our monthly dance-filled evenings hosted by Balmir Dance Society! Start the night with a class led by professional dancers at 6 pm, followed by live music, social dancing, and performances by Brooklyn’s best Latin dance teams.
Brooklyn Poetry Slam
Wednesday, January 15th from 7:00pm to 9:00pm
Location: Martha A. and Robert S. Rubin Pavilion, 1st Floor
Tickets: Register in advance and pay as you wish (suggested admission: $10)
Amplify the voices of Brooklyn at a series of pay-what-you-can slams, presented by poets and cofounders Mahogany L. Browne and DJ Jive Poetic. Come to listen to poets, or arrive early to sign up if you’d like to join the slam (limited availability).
Celebrating Cedar Walton with Willie Jones III and Friends
Tuesday, January 16th through Sunday, January 19th
Tickets: start at $20
On what would have been Cedar Walton’s 91st birthday, we pay tribute to the prolific composer and hard bop pianist whose works have left an indelible mark on jazz. Timeless pieces like “Bolivia” and “Firm Roots” will come to life through an all-star ensemble of artists who shared the stage with Walton. Led by drummer Willie Jones III, a longtime collaborator and mentee of Walton, this group includes Steve Turre, Ralph Moore, Vincent Herring, and David Williams. Joining them is Juilliard’s rising talent, pianist Tyler Bullock, in a dynamic celebration of Walton’s lasting legacy.
Chico Pinheiro and Romero Lubambo Duo: Two Brothers
Tuesday, January 28th and Wednesday, January 29th
Tickets: start at $20
Romero Lubambo and Chico Pinheiro, two of the most celebrated Brazilian guitarists, come together to perform music from their new album Two Brothers, a stunning collection of Brazilian and jazz guitar works. Both masters of their craft, Lubambo and Pinheiro have spent their careers perfecting the unique sound that Brazilian music brings to the guitar. Lubambo, known for his performances with Dianne Reeves and Trio da Paz, and Pinheiro, a frequent collaborator with legends like Rosa Passos, promise an intimate evening filled with lush melodies and vibrant rhythms.
The Unity Jazz Festival
Friday, January 10th and Saturday, January 11th
Location: The Appel Room
Tickets: $87
After its successful debut in 2024, the Unity Jazz Festival returns to Jazz at Lincoln Center with a brand-new lineup featuring Rachael & Vilray and brings together acclaimed artists, first-time listeners, and longtime fans. A roster of diverse, intergenerational acts convene in the Ertegun Atrium, Agnes Varis and Karl Leichtman Studio, Dizzy’s Club, and the Appel Room to perform and uplift the JALC community.
Cool School & Hard Bop: The JLCO with Wynton Marsalis
Thursday, January 16th through Saturday, January 17th
Location: Rose Theater
Tickets: start at $42
The cool jazz movement is known for its mellow lyricism and striking, often surprising arrangements, while hard bop is distinguished by its bluesy melodicism and virtuosic vocabulary. Music-directed by JLCO saxophonist Sherman Irby and frequent collaborator, pianist Joe Block, Cool School & Hard Bop explores the shared themes of these two genres. The performance includes reinterpretations of iconic recordings by Miles Davis, the Modern Jazz Quartet, the Max Roach-Clifford Brown Quintet, Horace Silver, and Art Blakey, alongside newly commissioned works by Benny Green and Luther Allison. Benny Green will also perform his newly commissioned piece.
Afro-Futurism and Nike
Thursday, January 23rd from 6:00pm to 7:00pm
Tickets: Free with RSVP
The sports world has often been a critical marker of future trends in celebrity, style, marketing, and youth culture. The museum’s current exhibition, Just Frame It: How Nike Turned Sports Stars into Superheroes, demonstrates how posters of notable athletes set the tone for the future of sports branding, fostering the idea of the “Sports Star.” Poster House is thrilled to host a panel discussion about the ways in which Nike allows us to consider Afro-Futurism within the messaging and styling of a brand that has had special appeal for Black people.This panel will examine Afro-Futurism in the context of fashion history, literature, and visual language to investigate a future that never was. Join us in thinking about Nike branding from a new perspective.
BEARING WITNESS: Black Printmakers “Calling Out” America!
Friday, January 24th from 6:30pm to 7:30pm
Tickets: Free with RSVP
In conjunction with the acclaimed exhibition Lester Beall & A New American Identity, Poster House is pleased to partner with the EFA Robert Blackburn Printmaking Workshop for an engaging conversation with esteemed scholar and historian Leslie King Hammond. This presentation reflects on the artistry of African American printmakers in the era of President Roosevelt’s Works Project Administration of 1935 to 1941, work that had a powerful impact on subsequent generations of Black printmakers. Each artist–then and now–sought to create original and truthful prints in their chosen mediums and modalities to “signify on” (or indirectly criticize) the realities of their lives as citizens in the United States.
Family Art Project: Fan of Lunar New Year!
Saturday, January 25th and Sunday, January 26th from 10:00am to 1:00pm
Location: Meet at Wave Hill House
Tickets: Free with admission to the grounds
Celebrate the start of the Year of the Snake by learning about their role in the Chinese zodiac. Then, assemble and decorate a fan inspired by snakes in nature that call the Bronx home.
ICE SEASON IS IN FULL SWING!
Ice skating at Wollman Rink NYC is an iconic winter experience that captures the magic of New York City. Nestled in the heart of Central Park, the rink offers skaters of all ages and skill levels the chance to glide across the ice while taking in breathtaking views of the city skyline. Whether you’re a seasoned skater or a first-timer, Wollman Rink provides a welcoming environment, complete with skate rentals, lessons, and a festive atmosphere that embodies the spirit of the season.
Beyond just skating, Wollman Rink NYC is a place where memories are made. The rink hosts special events, themed skating nights, and live performances, making it a hub of wintertime activity. Whether you’re looking for a romantic date night, a family outing, or simply a moment of peace in the bustling city, Wollman Rink offers a unique and unforgettable experience that has been a cherished New York tradition for generations.
Igloo Village
Elevate your skating experience at Wollman Rink NYC inside our cozy, private, heated Rink Side igloos, under the Midtown Manhattan skyline in Central Park. Each of our transparent igloos feature an electric fireplace, soft lighting, and comfy seating for eight, as well as delicious food and beverage options.