When we think of fall, we think of apples. And although many of us will have gone through our stockpiles of apples in November to make pies, we may still have a couple of baskets lying around. Use any baking or cooking apple that you like. You can combine them or make separate batches featuring specific varieties. You will need a dehydrator for this recipe, a tool that comes in handy to create a variety of preserved foods including October’s Herbed Salt recipe!

Apple Rollups

by Liz Neumark, CEO and Founder


  • 12-15 apples
  • 1/2 cup water
  • 2 Tbsp lemon juice


  • Peel, core, and roughly chop the apples. Add the chopped apples to a pot with the water and lemon juice. Cover and steam until mushy, being careful not to burn the bottom.
  • Run the mixture through a food processor to make apple sauce.
  • Spread a thin yet solid layer of the apple sauce on dehydrator
    trays. Set dehydrator to fruit setting and place the tray. Check the mixture after several hours. When ready, it should peel right off the tray.
  • Cut the fruit sheet into strips using a pizza roller. Roll the pieces with wax paper for easy eating. Store in an airtight container in the pantry for up to 2 weeks.

More Food Festival Recipes


By Liz Neumark

1992 was a big year.

It was the year we moved into our new kitchen on the corner of Spring & Hudson in historic the Printing District; a transition that ushered in a period of growth and excitement for GP.  Our ground floor lease was $12/square foot. Our new landlord, Trinity Real Estate, welcomed us and it was the beginning of a decades long and deep relationship. 

It was the year my second child was born.  Katie arrived 2 days after the start of Spring, after about 2 short hours of labor.  A young person in a rush.  (She hasn’t slowed down since.)

1992 was the year we signed our first exclusive contract with a cultural institution: Wave Hill, New York’s most beautiful, yet least known, botanical garden. 

It was a match made in heaven!  We fell in love with all 28 acres of historic houses, gardens, scenic pathways, greenhouses and magnificent trees.  When thinking about a garden, one imagines it is most beautiful in peak season, fully in bloom surrounded by lush summer greens.  We learned to appreciate the exquisite beauty of all four seasons, each so distinctive and unique.

I brought my kids to Wave Hill countless weekends as it became our NYC backyard.  Where else could children run around barefoot in the grass or wander off to explore a secret garden or count the koi in the Aquatic Gardens. (I knew the café food would be delicious!)  We built snowmen, learned the names of the first flowers of spring, collected leaves, rain under sprinklers and enjoyed the family art projects.

We have been operating the café and catering events on site for 30 years.  My love for the gardens and the Wave Hill mission of sustainability, inclusion and education continues to grow as Wave Hill continues to evolve.  Although the pandemic shuttered Wave Hill in March 2020, it was one of the first cultural institutions to reopen that summer, welcoming New Yorkers starved for space and nature to its grounds.

It is hard to believe that 30 years have passed since we received the call “We selected you!”.  Wave Hill has set the standards by which we conduct our partnerships; with deep mutual respect, never taking relationships for granted, a shared commitment to continued investment and innovation – and a celebration of mission, life and our city.  


By Great Performances

As we roll into the hot and hazy days of summer, we fill our plates with the best of summer’s bounty from flavor-packed, sun-warmed tomatoes to surprisingly sweet and fresh corn; from cool and crisp summer salads to hot-off-the-grill kabobs. We love celebrating summer with all things vegetables — especially when it’s fresh from our farms.

And for those of us who crave something sweet at the end of the day (or as midday treat), we’ve rounded up some super easy summer desserts. These no-sweat recipes will not only satisfy your sweet tooth, but allow you to enjoy summer evenings in the backyard, watching the fireflies do their nightly dance.

Cake Mix Magic

Julie Vallo, our HR manager who supports our venues, loves baking. Although she typically bakes things from scratch, her magical recipes using boxed cake mix make baking a snap. The beauty of these treats is they are so versatile. You can easily change up flavors and create delicious combinations. Strawberry cake mix with chocolate chip add-ins. Chocolate cake mix with chopped up toffee candy bars. The possibilities are endless.

Cake Mix Magic Cookies

Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.

In a bowl, combine any flavor cake mix, ⅓ cup vegetable oil, 2 teaspoons vanilla, 2 large eggs, and up to 1 cup of mix ins (chocolate chips, mini m&m, coconut, chopped nuts, sprinkles, chopped up candy bars).

Put batter in refrigerator for about 30 – 45 minutes. Once chilled, scoop 24 balls and place on prepared baking sheets. Bake 8 to 10 minutes. Remove from oven and cool on wire rack.

Cake Mix Magic Biscotti

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

In a bowl, combine any flavor box cake mix, 1 cup all purpose flour, ½ cup melted butter, 3 large eggs, and up to 1 cup of mix ins (chocolate chips, mini m&m, coconut, chopped nuts, sprinkles, chopped up candy bars).

Divide dough in half and form 2 flattened logs about 12 x 2 inches. Cover with plastic wrap and chill in refrigerator for about 30 – 45 minutes. Bake logs for 25 – 30 minutes (they should feel firm in the middle). Remove from oven and let cool 15 – 20 minutes. Reduce oven temperature to 325˚F.

Once the logs have cooled, cut into ½” to 1” slices. Arrange slices on baking sheet and bake for 6 minutes. Flip logs and bake another 5-7 minutes. Remove from oven and cool on a wire rack.

Once they are cooled, dip in melted chocolate – you can dip the entire cookie or just half the cookie.

Store in an airtight container. These are perfect to enjoy with a cup of coffee or on their own. I promise they won’t last long!

Celebrating Cherries

Ronnie Davis, our indefatigable managing director (and international man of mystery), shares his recipe for cherry clafoutis.

Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we have pitted the cherries first. You can leave them in if you want.

Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that is just how it’s supposed to be.

Cherry Clafoutis


  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of blanched slivered almonds
  • 3 eggs
  • 1/2 cup of sugar (can reduce to 1/4 cup)
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of milk (2% or whole milk)
  • 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting
Note: Feel free to reduce the sugar to 1/4 cup if you are working very sweet cherries or would prefer a less sweet clafoutis.



  1. Butter and flour baking dish, scatter with cherries and slivered almonds: Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
  2. Make batter with eggs, sugar, salt, and flour: Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
  3. Add the milk, almond extract, and vanilla extract: Whisk until smooth.
  4. Pour batter into the baking dish over the cherries and slivered almonds.
  5. Bake: Bake at 350°F for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
  6. Remove from oven to cool: When you pull it out of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
  7. Dust with powdered sugar: When cool dust the clafoutis with powdered sugar. Serve.

Cobbled Together Dessert

Liz Neumark, our inimitable founder and fearless leader, spends as much time as possible up at Katchkie Farm. Her passion during the summer months when produce is at its peak is to can, pickle, and preserve the summer bounty for gifts and to enjoy during the colder months.

Second to her penchant for preserving is her love of baking, and we often are treated to delicious banana bread and muffins at the office. Here she shares a delicious recipe for a rhubarb crumble that can easily be adapted to any summer fruit.

Summer Rhubarb Crumble

Combine 8 cups of chopped rhubarb (or peaches, or any combination of summer fruits) with 1 cup of sugar and let sit for about an hour in your baking pan.

Mix together 1 ½ sticks of softened butter, 2 cups of flour, 1 cup of oats or granola, ¾ cup of brown sugar, and 1 tablespoon of cinnamon. Mix until well blended. Add 1 egg and combine until it starts feeling crumbly. This is your topping.

Spread the topping on the waiting fruit and bake in a 350˚F oven for 45 minutes until bubbly. Let cool for at least 15 minutes (if you can wait that long), and enjoy straight up or top with ice cream or crème fraiche.

Handwritten Rhubarb Cobbler recipe from Liz Neumark

Strawberries and Cream with a Kick

Carina Hayek, our Director of Marketing, loves vanilla ice cream because it’s perfection on its own or a delightful paired with other flavors. On most evenings, she’ll throw a dash of cinnamon on top (you know, for the health supportive benefits), but when she’s feeling a little extra fancy, she’ll add some strawberries with a twist. This unexpectedly delicious combination pairs well with a Lambrusco.

Black Pepper Balsamic Strawberries with Vanilla Ice Cream

When you’re buying balsamic vinegar, read the labels. You’ll find that the thick, syrupy ones tend to have a lot of added sugars. Instead, make your own – buy a bottle of balsamic vinegar, pour into a small saucepan, and reduce over medium / medium-low heat until it’s thick and syrupy. Make sure to keep an eye on the pan so it doesn’t burn! Store in a clean, glass bottle or jar and use any time you need something sweet, tangy, and tart.

Roughly chop or slice a pint of strawberries and macerate with up to a tablespoon of sugar. Don’t add too much sugar as you want them to be a bit tart. Scoop some vanilla ice cream into a bowl, spoon a generous amount of strawberries with their juices on top. Drizzle with a thick and syrupy balsamic vinegar (a little goes a long way), and finish with some grinds of fresh black pepper. Serve immediately and enjoy!

Going Bananas

Sarah Saracino, our HR director, looks for quick and easy desserts that will tempt the tastebuds of her family. This super easy banana cream pie recipe is easily customized, comes together in minutes, and is the perfect solution for last minute gatherings. Even though it takes a couple hours to chill, that means you have time to enjoy your meal and the day before tucking into this deliciousness.

Easy Banana Cream Pie

Using a hand mixer, whip 1 cup of heavy whipping cream with 1 tablespoon of sugar until you have soft peaks.

Slice 2 bananas into 1/4″ slices and lay on the bottom of a fully cooked 9″ pie shell (you can make your own or buy a pre-baked one). 

In a medium bowl, combine 2 packages of vanilla instant pudding with 2 ½ cups cold milk and whisk until thoroughly combined. Fold in ½ cup of the prepared whipped cream. Pour into prepared pastry shell.

Chill for at least 3 hours, garnish with remaining whipped cream and additional banana slices. Slice, serve, and enjoy!

Katchkie Farms Catered Events Venue

Say "I Do" at Katchkie Farm

With dramatic views of the majestic Catskill mountains to the West, flanked by a row of sky high evergreens and framed by a glistening pond, the fields at Katchkie are the perfect spot to grow vegetables, gather children to learn about healthy eating or just watch the sunset at the end of long hot summer day.

Katchkie Farm Wedding and Events

About Katchkie Farm

We founded Katchkie Farm, located in the town of Kinderhook, NY, in the spring of 2007. Its fields had been overgrown and neglected for years. We built roads and greenhouses, a barn, an outdoor pavilion with a pizza oven, put up fencing and established an organic vibrant farm. We welcomed the Sylvia Center to create a 2-acre learning garden in the center of the farm, where children would come to learn about where their food comes from and how to cook it.

We hosted an annual fundraiser which grew over the years from 80 guests under the stars to 300 guests under a tent. We welcomed visitors to Spring Planting Day and families to a celebratory Fall Harvest Day. But when asked if we would rent our farm to a wedding party, we consistently declined.

But love conquers all, and after the bruising year of 2020, we have decided it’s time to say YES, We Do! We want to welcome celebrations to our farm and fields. We want to open our gates to couples who want to start their lives together at our beloved Katchkie Farm.

We are not a ‘catering hall’, there is limited infrastructure (bring your own bathrooms), and we are a working farm – but it is been a magical place for us to put down roots. Now, we are ready to share the love!

Learn more about Katchkie Farm Wedding and Events Venue. 

We love our latkes! So much so that for the past 11 years, we’ve held an annual Latke Festival to celebrate the latke and to benefit The Sylvia Center. Although we’re disappointed that we can’t celebrate with you, we’ll be highlighting some of our favorite latke participants.

Chef Dima Martseniuk has won more awards at our annual Latke Festival than any other competitor and we’re always delighted to have him and his team participate. Originally from Ukraine, Chef Dima Martseniuk graduated from Kiev University Ukraine, with a degree in finance and management. He then attended the French Culinary Institute (ICC), New York and has been working at Veselka since December 2009.

He’s been featured on TV including making his short ribs pierogi with Guy Fieri, a judge on Beat Bobby Flay, a guest on Good Morning America after his 2018 Latke Festival win, on the Rachael Ray Show, and more. He’s constantly working on new recipes at Veselka, many of which have become bestsellers.


Veselka is one of New York’s most beloved Ukranian restaurants. This 24-hour go to for their famous pierogi has been operating in the East village since 1954. They’ve won numerous awards and recognition including “Best East Village Diner” and “Best Ukrainian Diner” by New York Press. They’ve been featured in the New York Times, Serious Eats, London Times, Buzzfeed, on the Food Network and more. Their pierogi have also been included in Eater’s “New York City’s 30 Most Iconic Dishes” and Thrillist’s “Most Important Food Dishes in NYC History.”

When Covid hit in March 2020, they closed out of concern for the health and safety of their staff and guests. On May 1, they reopened for take out and delivery and were able to reopen outdoor dining in June.

During this time, they’ve received tons of support from many sources, especially their local customers and their loyal fanbase who are able to order their pierogi and soups via Goldbelly (if you haven’t tried their incredibly delicious food yet, here’s your chance!)

They enclosed their outdoor space and are looking forward to welcoming guests for a warming dish of comfort during the cold winter days.

If you get a chance, show them your love either by stopping in or by ordering their pierogi (and other Ukrainian dishes) online via Goldbelly.

We can’t wait to have them participate in Latke Festival again next year!

As we celebrate Giving Tuesday this year — a year filled with unimagined hardship for so many people — we’ve highlighted some of our favorite organizations and programs to consider as you’re preparing your gift lists. For those who are difficult to shop for or who have everything, consider a donation to their favorite charity, a membership to a museum, performing arts or cultural center, or meals to those most in need.


We’ve always been involved in feeding New Yorkers, especially in times of crises. We answered the call after 9/11, after Superstorm Sandy, and most recently, providing meals to the most vulnerable in our city during the Covid pandemic.

  • WSCAH – West Side Campaign Against Hunger alleviates hunger by ensuring that all New Yorkers have access with dignity to a choice of healthy food and supportive services.

  • Citymeals on Wheels – Citymeals on Wheels provides a continuous lifeline of nourishing meals and vital companionship to our homebound elderly neighbors. Learn more about how they do it and see their work in action.

  • GrowNYC – Their mission is to improve New York City’s quality of life through environmental programs that transform communities block by block and empower all New Yorkers to secure a clean and healthy environment for future generations.

  • City Harvest – Mission: City Harvest exists to end hunger in communities throughout New York City. We do this through food rescue and distribution, education, and other practical, innovative solutions.

  • Holy Apostles Soup Kitchen – Our mission is to feed the hungry, comfort the afflicted, seek justice for the homeless, and provide a sense of hope and opportunity to those in need. As New York’s largest food program, we serve a cafeteria-style lunch, Brown Bag Lunch program, Backpack Pantry Program, Sunday Supper, and social services initiatives. We’ve also become food waste prevention advocates.

  • Salvation Army Greater New York Division – Since 1880, The Salvation Army of Greater New York has been shielding New Yorkers with grace, steadfast determination, and a commitment to providing love and compassion. Across New York City, Long Island, and the Lower Hudson Valley, The Salvation Army serves the most broken among us through a holistic ministry, meeting physical, spiritual, educational, and emotional needs to improve the quality of life for those who have so little.


Among the groups least able to help themselves are kids and youths. Creating a safe learning environment for kids to learn about food and health was the foundation of The Sylvia Center, founded in 2007 by Liz Neumark. We’ve gone on to support a variety of other programs that support kids and youths.

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

  • Food and Finance High School – As NYC’s only culinary-focused public high school, Food and Finance High School provides a unique educational opportunity to students and families in the community. Students learn the true reward of hard work, dependability and time management from a staff of acclaimed chefs, educators and business leaders that oversee their curriculum, field trips, and internships.

  • The Door – The Door’s mission is to empower young people to reach their potential by providing comprehensive youth development services in a diverse and caring environment.

  • Big Vision NYC – We are a sober environment where recovering millennials can learn that life isn’t over after you are sober. We give them the chance to connect with others who are experiencing the same struggles, as well as a chance to just have fun.

  • Lawyers for Children – When children are in crisis, Lawyers For Children is at their side to provide protection, support and hope. In addition to free legal and social work services for children in foster care, Lawyers For Children provides targeted public policy and class action advocacy to achieve system-wide changes in the field of child welfare.


We love New York City. The places, the things to do, and most importantly, the people. We celebrate the organizations that help preserve the city and that help preserve the people who are the backbone of the city. Each and every person in the city is a vital part of the vibrancy and success of New York City.

  • Open House NY – Open House New York provides broad audiences with unparalleled access to the extraordinary architecture of New York and to the people who help design, build, and preserve the city.

  • Fund for Public Housing – The Fund for Public Housing creates and leverages resources and relationships to enhance the opportunities and quality of life for New York City Housing Authority residents, while uplifting the importance of public housing to our city. As a nonprofit (501c3) organization, the Fund for Public Housing amplifies and supports NYCHA’s critical mission to provide quality housing for New Yorkers that is sustainable, inclusive, and safe, and to foster opportunities for economic mobility.

  • GOSO NYC – GOSO partners with people impacted by arrest and incarceration on a journey of education, employment and emotional wellbeing and collaborates with NYC communities to support a culture of nonviolence.


Where would we be without the arts, culture, music, history and gardens that beautify the city, enrich our souls, and provide context for our lives. It’s part of our DNA, from our roots providing artists with jobs to support their passions to our incredible partners.

  • The Apollo Theater – The Apollo Theater is a commissioner and presenter; catalyst for new artists, audiences, and creative workforce; and partner in the projection of the African American narrative and its role in the development of American and global culture. The Apollo Theater envisions a new American cannon centered on contributions to the performing arts by artists of the African diaspora, in America and beyond.

  • Asia Society New York – Asia Society is the leading educational organization dedicated to promoting mutual understanding and strengthening partnerships among peoples, leaders and institutions of Asia and the United States in a global context. Across the fields of arts, business, culture, education, and policy, the Society provides insight, generates ideas, and promotes collaboration to address present challenges and create a shared future.

  • Brooklyn Academy of Music: BAM – For more than 150 years, BAM has been the home for adventurous artists, audiences, and ideas—engaging both global and local communities. With world-renowned programming in theater, dance, music, opera, film, and much more, BAM showcases the work of emerging artists and innovative modern masters.

  • Brooklyn Museum – To create inspiring encounters with art that expand the ways we see ourselves, the world and its possibilities.

  • Caramoor Center for Music and the Arts – Caramoor Center for Music and the Arts is a destination for exceptional music, captivating programs, spectacular gardens and grounds, and wonderful moments with friends and family. It enriches the lives of its audiences through innovative and diverse musical performances of the highest quality. Its mission also includes mentoring young professional musicians and providing educational programs for young children centered around music.

  • Jazz at Lincoln Center – The mission of Jazz at Lincoln Center is to entertain, enrich and expand a global community for jazz through performance, education, and advocacy. We believe jazz is a metaphor for Democracy. Because jazz is improvisational, it celebrates personal freedom and encourages individual expression. Because jazz is swinging, it dedicates that freedom to finding and maintaining common ground with others. Because jazz is rooted in the blues, it inspires us to face adversity with persistent optimism.

  • Signature Theatre – Signature Theatre celebrates playwrights and gives them an artistic home

  • Wave Hill – Since its founding as a public garden in 1965, Wave Hill has evolved as a unique urban oasis, world-class garden and vital resource. Its mission is to celebrate the artistry and legacy of its gardens and landscapes, to preserve its magnificent views, and to explore human connections to the natural world through programs in horticulture, education and the arts.

  • Public Art Fund – As the leader in its field, Public Art Fund brings dynamic contemporary art to a broad audience in New York City and beyond by mounting ambitious free exhibitions of international scope and impact that offer the public powerful experiences with art and the urban environment.


Makes: 6 to 8 servings, 1 to 1½ quarts
Time: 1 hour and 30 minutes

You can use any sweet apples that lend themselves to easy cooking such as Macon, Macintosh, Cortland, Gala or Idared. Depending on the batch of apples that you use the water content will vary. You can add another fruit such as strawberries, peaches or pears to the apples to add color and more flavor. For additional sweetness, add a bit of cinnamon, light brown sugar or honey.



  • 9 large Gala apples, cored and roughly chopped into 1” pieces

  • Juice from ½ lemon

  • 1-2 cups warm water

  • Place the apples, lemon and 1 cup of water into an 8 quart pot or a heavy dutch oven over low to medium heat.

  • Cook the apples covered for about 25 minutes, stirring occasionally. 

  • Check the consistency of the mixture, if it has become paste-like add another cup of water, if the mixture still has enough liquid, do not add more water.

  • Cook the sauce for another 15 to 20 minutes until the apple chunks have melted and separated from their skins.

  • Remove the apple mixture from the heat and let it cool for about 10-15 minutes. 

  • Process the applesauce through a foley mill or a ricer and discard the skins.

  • The applesauce should be a pureée like consistency. 

  • Serve at room temperature.

More Recipes




  • 1 medium onion, finely chopped

  • 4 russet potatoes, peeled and grated

  • 3 eggs

  • 3 tablespoons flour or potato starch

  • 3 teaspoons kosher salt

  • ½ teaspoon pepper

  • 1 cup and 2 tablespoons olive oil

  • 1 cup canola oil

  • Place 2 tablespoons of olive oil in a large skillet and saute the onions over medium to low heat until transparent and soft, about 10 to 15 minutes. Set aside to cool.

  • In a large bowl, mix the onions, grated potatoes, eggs, flour or potato starch, salt, and pepper until combined well. 

  • Place the mixture into a large colander and set it over a large bowl to drain any excess liquid for about 10 to 15 minutes. Pour the latke mixture into a large bowl and set aside. Discard the liquid that was drained out of the latke mixture and scrape off the layer of potato starch that forms in the bottom of the bowl. Place the starch back into the latke mixture and combine well. This will help bind the latkes as they cook.

  • Heat the rest of the olive oil and canola oil in a large skillet over medium heat. The oil should be about ½  inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles the oil is at the right temperature to begin frying.

  • Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3 to 4 inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Continue frying in batches of about 4 to 6 latkes at a time, making sure not to overcrowd the pan. Place the finished latkes onto a towel-lined tray to absorb any excess oil.

  • Serve the latkes warm with applesauce and/or sour cream.

More Recipes

Bottle of Hot Katchkie hot sauce

Several years ago, as a result of great weather, few pests and a long growing season, we found ourselves with a surplus of peppers. We’re always looking for ways to preserve our abundance and thought what would be better than making our own hot sauce.  And so, Hot Katchkie was born.  In the past 3 years, it has been on the table at our cafes, restaurants and dining rooms, with a growing fan club!

Given our passion for fermenting vegetables, we utilized the fermentation process to craft our signature hot sauce. 

For the 2020 crop, GP Sous Chef Dana Marie Moore brought her powerful and creative palate to the process, enhancing the flavor profile of Hot Katchkie with ingredients reflective of her West Indian/Jamaican roots.

Making our hot sauce is more about method rather than a precise recipe. 

Broad Strokes:

We chop our blend of peppers which include jalapeno, chili, Scotch bonnet, scorpion, Carolina Reaper, Peruvian aji amarillo, habanero, Jimmy Nardello, Canoncito landrace, hot cherry and sweet bell peppers. Some were purchased from the Greenmarket to lend more flavor to the mix.

Added to the peppers are chopped onions, shallots, garlic and salt.

Batches include lemon peel, orange peel, fresh thyme, orange juice, lemon and lime juices.  Some of the sweet peppers were charred first. 

The fermentation process began and the ingredients came alive, bubbling away every time we checked on the blend. 

The buckets sat for a few weeks before we added white vinegar.  A few weeks later, it was ready to be pureed and jarred. 

Our chefs, reflecting a broad cross section of hot food lovers, are crazy about the hot sauce. It’s a great blend of flavor and heat and doesn’t overpower food. Rather, it enhances the tastes. It’s a true ‘condiment’ in the original sense of the word.

Hot Katchkie, which is available in 5 oz. bottles, is sold at The Café at Wave Hill. If you want to buy a bottle, email us at and we will make arrangements.


Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email

Matzoh Lasagna


Recipe provided by Great Performances’ founder

Liz Neumark


Making matzoh lasagna is not unlike making a regular lasagna, except you’re substituting matzoh for the pasta and I make it with fewer layers.

Also, I make it with fewer layers.

You’ll Need:

  • Tomato sauce

  • Matzoh

  • Cheese mix – I combine ricotta, Parmesan and egg

  • Sauteed or roasted vegetables of choice

  • Mozarella cheese


  • From the bottom up!

  • Base: tomato puree/sauce (homemade sauce or jarred)

  • Next – layer of matzoh

  • Next – cheese layer…can be ricotta/grated Parmesan/egg

  • Next – sautéed/roasted veggies – whatever you have handy (mushrooms, eggplant, peppers, onions, eggplant, zucchini)

  • Next – layer of matzoh

  • Next – nice cheesy layer – can be the ricotta and/or you can add some shredded cheese.

  • Top – cover with tomato sauce – you can add some sliced tomatoes on the top if you have to use

Bake uncovered at 350 F for 45 minutes, uncovered.

Hungry for More?