Chefs’ Choir: Valentine’s Day Cocktails
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
Explore exciting community events around the Bronx this month.
First Friday February 2025 Art, Music, Dancing, & Poetry!
Friday, February 7th from 6:00pm to 8:00pm
FREE!
Experience The Bronx Museum after hours!
We stay open late on the first Friday of the month so you can get your weekend started right. Enjoy the FUTURA 2000: BREAKING OUT exhibition currently on view in our galleries. Plus we will have music, dancing, and poetry activations throughout the evening (more details to come).
The Museum also provides complimentary snacks and non-alcoholic beverages to help keep everyone refreshed and energized.
AIM Convening 2025:
Artist Professional Development
Saturday, February 8th from 12:30pm to 5:00pm
For Artists in NYC – FREE!
As part of The Bronx Museum’s flagship AIM Artist Fellowship—an annual career accelerator program for the most promising artists based in NYC—the AIM Convening is a day of professional development and community-building activities open to all artists who would like to participate.
Specifically, the Convening is designed to impart vital advice to artists that can help them succeed in a competitive and difficult-to-navigate industry. It also seeks to create space and opportunity for NYC artists to connect with one-another and build community.
Nature's Workshop: Winter Watercolor Painting
Friday, February 1st from 1:00pm to 2:00pm
Location: Crotona Nature Center in Crotona Park
Join the Urban Park Rangers for the Nature’s Workshop series. Each program in this series explores its topic in-depth and allows you to develop a skill, participate in a hands-on project, and indulge your curiosity. Let the tranquility of winter flow in your paintings. The Rangers will provide the art supplies, all you need to bring is your creativity.
Black History Month: Langston Hughes and Love Potion Brews
Sunday, February 9th from 1:00pm to 2:30pm
Location: Crotona Nature Center in Crotona Park
Celebrate Black History Month with NYC Parks! Craft your own color-changing love potion while enjoying the jazz poetry of Langston Hughes, and learn about his impact on the Harlem Renaissance.
The Orchid Show: Mexican Modernism
February 15th through April 27th
Our annual celebration of all things orchid carries you to the vibrant setting of Mexico for The Orchid Show: Mexican Modernism. Set off on a journey where the fusion of tradition and contemporary artistry takes center stage amid awe-inspiring displays of orchids, and wander through lush landscapes brought into vivid relief with thousands of flowers that showcase diverse ecosystems and rich cultures. Among bright arrangements of orchids in settings inspired by the bold, multicolored designs of Mexican modernist architect Luis Barragán, come visit a paradise of tropical beauty—without ever leaving the Bronx.
Sensory Table
February 15th, 16th, 22nd, and 23rd from 12:00pm to 4:00pm
Some of the plants behind the familiar scents of chocolate, vanilla, and cinnamon can be found right in the Enid A. Haupt Conservatory. Use your sense of touch, smell, sight, and even sound to identify these and other select botanical items at the Sensory Table.
Seal Exploration
Saturday, February 8th from 2:00pm to 3:00pm
Location: Orchard Beach Nature Center in Pelham Bay Park
New York City is home to an amazing abundance of wildlife. Our Urban Park Rangers will guide you to the best wildlife viewing spots in the urban jungle. Winter is an amazing time of year to observe seals in the Long Island Sound. You may be surprised by what looks like a rock in the distance, is actually a healthy seal.
Kids Week: Nature Scavenger Hunt
Tuesday, February 18th from 1:00pm to 2:00pm
Location: Playground for All Children in Pelham Bay Park
Even when school’s out, our parks are still the city’s natural classroom! Bring your kids to parks throughout the city for Kids Week during mid-winter recess. With programs led by our Urban Park Rangers, kids will get to experience nature in a hands-on and fun way. Join the Urban Park Rangers on a fun nature scavenger hunt! Participants will learn how to use a map to uncover hidden clues and discover the nature in the park along the way.
Heartfelt History: Valentine Card-Making Workshop
Saturday, February 8th from 10:00am to 11:30am
Location: Van Cortlandt House Museum in Van Cortlandt Park
Join us for a special historic Valentine-making workshop, where creativity meets tradition! Step back in time and explore the art of crafting hand-made Valentines, inspired by the intricate designs of the eighteenth and nineteenth centuries.
You’ll learn how to make your own historic-style cards using classic techniques such as paper folding, cutouts, and paper “scrap” decoration. Discover the history of Valentine’s Day through the ages and how this beloved tradition has evolved. Whether you’re a history enthusiast, crafter, or simply looking for a unique way to celebrate the season of love, this workshop promises a fun and educational experience for ages 5 and up. Don’t miss this chance to create a timeless keepsake while celebrating the artistry of the past!
Cost is $10/ person. Cost includes materials and a self-guided tour of the museum after the workshop.
Black History Month: Science Fiction and the Natural World
Sunday, February 16th from 4:30pm to 6:00pm
Location: Van Cortlandt Nature Center in Van Cortlandt Park
Celebrate Black History Month with NYC Parks! Explore the connection between the natural world and science fiction with this storytelling hike and fire-side chat. Listen to the works of Octavia Butler while walking the trails at dusk. Afterwards, cozy up to the fire and share your thoughts!
Winter Workspace 2025: Drop-In Sunday
Sunday, February 2nd and February 9th from 1:00pm to 3:00pm
Tickets: Free with admission to the grounds
Location: Glyndor Gallery
The Winter Workspace Drop-In Sunday series provides an opportunity for Wave Hill visitors to deepen their connection with the arts and their experience of the garden by learning how artists are drawing inspiration from our site. During this event, visitors can mingle with participating Workspace Artists in their studios, ask questions, and learn about their creative practice. Each Sunday a different group of three or more artists participates.
This event is family-friendly, and we welcome visitors of all ages, backgrounds, and abilities to attend. A Discovery Guide for families is available at the gallery desk, offering a fun way to engage with the artwork on view.
Conservatory Family Exploration Day
Sunday, February 23rd from 10:00am to 3:00pm
Tickets: Free with admission to the grounds
Location: Marco Polo Stufano Conservatory and Wave Hill House
Chat with garden experts, adopt a plant, explore the Conservatory and find out how a greenhouse works!
Activities are drop-in and are intended for children and their adult companions.
Valentine's Day Celebration
Saturday, February 9th from 12:30pm to 2:30pm
Join Williamsbridge Oval for DIY Crafts for children. This fun do-it yourself, Valentines’ arts and crafts program teaches how to create projects.
The Legacy of Former "Colored" School No. 4, a talk by Eric K. Washington
Thursday, February 13th from 6:00pm to 7:00pm
Location: Van Cortlandt House Museum in Van Cortlandt Park
This illustrated talk by historian Eric K. Washington visits an unassuming building in Manhattan’s Chelsea neighborhood that, in shedding light on 19th-century Gotham’s forgotten past, has excited wide media attention. Hidden in plain sight on West 17th Street is the former “Colored” School No. 4, the last of a network of racial-caste public schoolhouses that once were relegated to New York’s African American teachers and students. Built in 1849-50, the city-owned building’s decades-long use spanned the eras of the Antebellum Period, the Civil War, Reconstruction and the Gilded Age. Washington spearheaded the collaborative community preservation effort that culminated in 2023 with both the NYC Landmarks Preservation Commission designating the curiously idle building a historic landmark and the city’s mayor pledging $6 million towards its rehabilitation. His talk will highlight many of the notable teachers, students and events once associated with this remarkably surviving Black heritage site.
Did you know that Great Performances is headquartered in the Mott Haven neighborhood of the Bronx? We love being a part of the Bronx community, supporting other Bronx-based companies, and giving back to our community.
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.
Recipes for Valentine's Day
Chefs’ Choir: Chef Joe Bachman’s Seared Scallops with Butternut Risotto
Chef Joe Bachman shares his centerpiece recipe for Valentine’s Day: Seared Scallops with Butternut Risotto.
Chefs’ Choir: Chef Brandi Solomon’s Valentine’s Day Menu
Looking for a special yet easy to prepare meal for Valentine’s Day? Chef Brandi Solomon has put together the perfect one!
Chefs’ Choir: Chef Albert Bello’s Valentine’s Day Entremet
Chef Albert Bello shares his Valentine’s Day Entremet recipe, the perfect way to impress your loved one this season.
Chefs’ Choir: Chef Tatiana’s Gluten-Free Super Seed Bread
Chef Tatiana Iglesias shares her Gluten-Free Super Seed Bread Recipe, perfect for baking and sharing with your loved ones.
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
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.
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.
