SPRINGING UP IN NEW VENUES

By Great Performances

It’s been an incredibly busy month for us at Great Performances. From increasing our workplace dining numbers due to workers returning to their offices to the more increasing pace of events as people are more willing to gather and celebrate. But more than that, we’ve opened a number of new venues!

We’re celebrating the re-opening of Café Des Affiches at museum in Chelsea (Poster House), the grand opening of Trinity Café at a venerable institution in Wall Street (Trinity), and the rebirth of our beloved Mae Mae Café, reimaged as a Plant-Based Café + Plant Store.

A huge kudos to our operations and culinary teams for executing such distinctly delicious spaces and making it look so effortless. Read more about each of these venues at the links below!

Check out their poster exhibits and then take some time to relax with a delicious latte and pastry or enjoy a delightful salad with the most refreshing iced tea in the neighborhood!

119 West 23rd Street
New York, NY 10011

Huge windows fill the cafe space with plenty of natural light as you enjoy an innovative coffee (a Honey Rose Latte perhaps?) with the best avocado toast in Wall Street. Or perhaps you’re looking for a salad that’s as beautiful as it is delicious.

Trinity Commons
76 Trinity Place
New York, NY 10006

All things plants at Mae Mae! From a plant-based, Latin-inspired menu to plants waiting to be purchased to green your homes, Mae Mae is back and better than ever!

2417 Third Avenue, Ground Floor
The Bronx, NY 10451

MAE MAE'S BEETROOT BORSCHT

by Great Performances

We’ve got a soft spot for beets at Great Performances. We grow them at Katchkie Farm, our organic farm in upstate New York, and often featured them on the menu at our own Mae Mae Cafe. From our signature beet chips to our fan favorite beet burger, we celebrate the beet. Here we’re sharing a delicious beetroot borscht – that we served throughout the colder months at Mae Mae and especially around Valentine’s Day.

INGREDIENTS

PROCEDURE

  • 1 lb raw beets, peeled and chopped
  • 1 Tbsp olive oil
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, peeled and finely chopped
  • 1 medium onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 L vegetable stock + additional water if required
  • 1 bay leaf
  • 1/2 lemon, juice only
  • Salt and pepper, to taste
  • Sour cream, horseradish and dill to serve
  • Gently fry the finely chopped onion, garlic, celery and garlic in the grapeseed oil over a very low heat until soft and aromatic.
  • Add the chopped beets. Cover with stock and add extra water if required until you have 4cm above the level of the beetroot.
  • Add a bay leaf and leave to simmer with a lid semi-covering until the beetroot is soft, around 45 minutes.
  • Puree the soup then allow to simmer for another 10-15 minutes to thicken and concentrate the flavors.  Season with fresh lemon juice, salt and pepper before serving. Top with horseradish, sour cream and fresh dill.

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