COOKING WITH GREAT PERFORMANCES: EGGS

A Culinary Egg-Venture with Chef Georgette

We love the versatility of eggs! We’re highlighting eggs for dinner in our latest cooking series led by Chef Georgette Farkas. Chef Georgette shares some of her favorite egg dishes influenced by her childhood summers spent in the south of France, years studying in Switzerland at the Ecole Hôtelière de Lausanne, and her culinary experience in the kitchens of Roger Vergé’s Moulin de Mougins, Alain Ducasse’s Louis XV in Monte Carlo and with Daniel Boulud while he was executive Chef at New York’s Hotel Plaza Athenée.

Mediterranean flavors emerge in most of her cooking which ranges from comforting home-style dishes with a few more formal restaurant-style touches thrown in.

Chef Georgette will take you through each dish, discussing its origins and her inspiration, demonstrating various cooking techniques, and sharing tips for improvising using local, seasonal ingredients.

About the Classes

Who Can Join: All ages and skill levels are welcome to join the class! For any children joining, an adult must also participate.

Cost: $30 per seat (the class fee is per Zoom seat – you can have as many people in your kitchen as you like)

Class Length: 60 minutes

What you’ll need: Before each class, we’ll send you our prep packet. Each packet contains a shopping list, recipe, pre-work, and any additional information you’ll need.

Each class is fully interactive! Be prepared to turn on your camera if you’d like and feel free to ask questions as you work alongside our Chef Instructor.

We’ll send the password protected Zoom link 30-minutes before the class. Please login to the Zoom as early as 10 minutes before the start time—late attendees may not be admitted.

CULINARY EGG-VENTURE CLASS DETAILS

Week 1

Green Tortilla Española

Wednesday, May 5 | 6:00 pm – 7:00 pm | $20

Chef Georgette Farkas’ take on a classic Spanish omelette includes Swiss chard, leeks, onion and Parmesan cheese. You’ll practice your knife skills as you prepare the vegetables for the tortilla as well as how to substitute your favorite farm-fresh produce.

Week 2

Eggs and Crispy Chorizo Piperade

Wednesday, May 12 | 6:00 pm – 7:00 pm | $20

We’re going back to Chef Georgette Farkas’ childhood and memories of her mother preparing this traditional Basque Country dish. In Chef Georgette’s version, eggs are nestled into the prepared vegetables and chorizo then baked in the oven until done.

Week 3

Eggs en Cocotte Forstière

Wednesday, May 19 | 6:00 pm – 7:00 pm | $20

A trip to France wouldn’t be complete without Eggs en Cocotte, or baked eggs. Red wine, earthy mushrooms, and sweet shallots make a memorable dish.

Week 4

Chilled Asparagus, Poached Eggs, Tarragon Mayonnaise

Wednesday, May 26 | 6:00 pm – 7:00 pm | $20

Nothing says spring more than asparagus with soft poached eggs and a decadent mayonnaise. In our final week, we’re learning two techniques: poaching eggs and emulsification. Chef Georgette breaks it down for you so it won’t break on you!

HOW TO REGISTER

Register for the class by clicking the button below.

Once you register for a class, you’ll receive a confirmation email with the recipe packet and additional information.

COOKING WITH GP: NOODLE PASSPORT

Great Performances has partnered with The Sylvia Center for a family cooking series! We’re excited to take a trip with The Sylvia Center’s Noodle Passport.  Our classes will take families on a culinary journey around the globe, exploring types of noodles from different countries.

Starting Thursday, February 18, the class will run from 6:00 pm – 7:00 pm for six consecutive weeks, with the final class on Thursday, March 25.

During each class, our Chef Instructor will provide an overview of the class, define key terms and demonstrate cooking techniques.

About The Classes

Cost: $20 per seat (the class fee is per Zoom seat – you can have as many people in your kitchen as you like)

Class Length: 60 minutes

What you’ll need: Before each class, you’ll need to download our prep packet. Each packet contains a shopping list, recipe, passport page, pre-work, and any additional information you’ll need.

Each class is fully interactive! Be prepared to turn on your camera if you’d like and feel free to ask questions as you work alongside our Chef Instructor.

We’ll send the password protected Zoom link 30-minutes before the class. Please login to the Zoom up to 10 minutes before the start time—late attendees may not be admitted.

About The Sylvia Center

The mission of The Sylvia Center is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities.

As a part of The Sylvia Center’s high-impact programming, students learn essential skills in the kitchen so they can cook low-cost, healthy meals at home, as well as gain confidence through cooking and doing something that’s good for them and their families. 

Your donation today will help The Sylvia Center provide more fun, family-friendly opportunities for our communities to take control of their health, one plate at a time.

NOODLE PASSPORT CLASS DETAILS

Week 1: America

American Style Pasta Salad (Vegetarian)

Thursday, February 18 | 6:00 pm – 7:00 pm | $20

We’re kicking off the session with an introduction to the course. Our Chef Instructor will review key vocabulary and cooking techniques that will be used throughout the series. You’ll practice these techniques as you prepare a delicious American style pasta salad. This dish is vegetarian friendly and can be made vegan.

Week 2: Italy

Homemade Gnocchi With Rustic Ratatouille (Vegetarian)

Thursday, February 25 | 6:00 pm – 7:00 pm | $20

This week we’ll cover essential knife skills and sanitation before we travel to Italy with our Homemade Gnocchi with Rustic Ratatouille. You’ll practice your knife skills as you chop your vegetables for the ratatouille which you’ll serve with freshly made gnocchi. This dish is vegetarian friendly and can be made vegan.

Week 3: Japan

Soba Noodle Salad (Vegetarian, Contains Soy)

Thursday, March 4 | 6:00 pm – 7:00 pm | $20

During this class we’ll explore flavors as we travel to Japan and prepare a Soba Noodle Salad. We’ll reinforce our knife skills learned in Week 2 as we chop our vegetables and combine them with soba noodles and an umami-rich dressing. This dish is vegetarian and can be made vegan.

Week 4: Peru

Peruvian Tallarines Verdes (Vegetarian, Contains Dairy)

Thursday, March 11 | 6:00 pm – 7:00 pm | $20

Learn the difference between whole and processed foods — and why it’s important. Then we’ll travel to Peru as we prepare Tallarines Verdes, or Green Noodles. This dish is vegetarian.

Week 5: Morocco

Moroccan Chickpea And Vegetable Stew With Couscous (Vegan)

Thursday, March 18 | 6:00 pm – 7:00 pm | $20

What makes a healthy plate? We’ll talk about nutrition and how to build a balanced plate. We’ll continue to build on the previous weeks’ lessons as we travel to Morocco and prepare a chickpea and vegetable stew with couscous. We’ll also learn about different spices and how they can add flavor to your food. This dish is vegan.

Week 6: Russia

Mushroom Stroganoff (Vegetarian, Contains Dairy)

Thursday, March 25 | 6:00 pm – 7:00 pm | $20

In our final week, we’ll explore the seasons and the benefits of eating foods that are in season. Then it’s off to Russia for a warming, delicious Mushroom Stroganoff. In our final week of skill building, we’ll add new techniques including making a roux to thicken our sauce. This dish is vegetarian.

HOW TO REGISTER

Complete the form below to register for as many classes as you wish! You can always come back to this page to register for additional classes.

Classes sizes are limited so make sure to reserve your spot today.

Virtual Event Planners

Necessity is the mother of invention — or in our case, of reinvention.

Physical events have always been our dinner rolls and cultured butter at Great Performances and we’re optimistic that we’ll be able to return to those days. But with the restraints imposed by Covid and the need to ensure our clients’, guests’ and staff’s health and safety, we’ve pivoted our business in many different ways.

RDP, our events arm at Great Performances, has more than 40 years of event production experience across 26 countries and 65 cities. With a diverse portfolio including physical and virtual events, we’re delighted to launch the newest iteration, RDP Virtual Events.

Under the aegis of seasoned caterer and event production manager Ronnie Davis, our in house team of experts are ready to provide strategic, consultative and production services for virtual events.

“Virtual events are nothing new to us,” explains Ronnie. “We’ve been doing this for years. The only difference is that now RDP Virtual Events is fully focused on this as a way to continue help our clients strengthen their relationships, engage their guests, and share their vision.”

Learn more about RDP Virtual Events.

CONTACT US

To discuss your event contact us

Call: 212.727.2424

Email: RDPEvents@greatperformances.com

Or complete the form.

Contact Us - Virtual Events