HONORING BLACK LIVES MATTER MONTH
AND SOUL FOOD MONTH
By Great Performances
As we honor both Black Lives Matter Month and Soul Food Month, it is important to acknowledge the significant contributions of Black chefs and restaurant owners to the culinary world. From traditional Southern dishes to unique and creative fusion cuisine, Black chefs and restaurant owners have brought immense talent and creativity to the industry. We are honored to partner with Black chefs and restaurant owners who have made an impact on the culinary scene, both locally and nationally.
Join us as we celebrate their achievements, cultural heritage, and culinary mastery this month and every month.
Recent and Ongoing Collaborations Include:
Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette
Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette Serves 4 Ingredients 1 Delicata squash 2 tbsp olive oil, divided ¼ tsp
June Food Festival Recipe: Peas
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu. CELEBRATE
Exciting Events Around The Bronx: March 2024
Check out community celebrations, outdoor events, and unique experiences in the Bronx this month.
Introducing our Fall / Winter 2024 Menu
Our Fall / Winter 2024 menu developed by Chefs Daniel Sokolov and Geoffrey Koo are a celebration of seasonality, creativity, and sustainability. Balanced dishes feature bright pops of color, delightful flavor combinations, and a eye for what’s in season.
January 2026 Food Festival: Hogao (Colombian Creole Sauce)
Jump to Recipe Each month, our Food Festival series celebrates a single ingredient or dish through a chef-driven recipe, practical tips, and serving inspiration rooted
Chefs’ Choir Holiday Edition
CHEFS’ CHOIR(sm) Holiday 2021 Edition At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We
Chocolate Pot de Crème
CHOCOLATE POT DE CRÈME by Chef Geoff Rudaw INGREDIENTS PROCEDURE For the base 3 cups milk 3 cups heavy cream 2 1/2 cups sugar 1
