CELEBRATING MOTHER'S DAY

By Great Performances

We set aside the second Sunday in May each year to celebrate the mothers in our lives (although really, we should celebrate them every day!) Mothers – biological mothers, chosen mothers, and mother figures – play such a significant role in our lives. From the moment we are connected, they give us unconditional love, unflagging support, and even the tough love we need to become the best version of ourselves.

As we reflect on the countless things mothers do for their children, it’s only right that we take a day to honor and celebrate them.

We’ve rounded up some of our favorite ways to celebrate the moms in our lives. From special meals that you can cook at home to fun experiences outside the home, we’ve got you covered.

Make Your Mom a Homemade Breakfast for Mother's Day

Prepare your mom’s favorite recipe for a special start to Mother’s Day! Or check out our library of breakfast and brunch recipes for inspiration. Pro tip: don’t forget to clean up afterwards!

Take Your Mom on a Special Outing for Mother's Day

From enjoying nature at Wave Hill and savoring a delicious picnic to exploring art at The Brooklyn Museum followed by a meal at The Norm, we’ve got some fun ideas for places to go and things to do with your mom.

New York Botanical Garden

Mother’s Day Weekend Garden Party

Dizzy’s Club at Jazz at Lincoln Center

Come Sunday: Duke Ellington’s Sacred Works
Featuring Joy Brown and Luther Allison

Poster House

Angel’s Share Pop-up
(Saturday, May 13)

For more events and ideas browse our list of partner events and Bronx events.

Give Your Mom a Card for Mother's Day

Check out our beautiful Mother’s Day card that you can print and fold, with plenty of space for your own special message. We even have cards that younger members of the family can personalize by coloring in.

DON'T HIRE A CATERER: SPRING HORS D'OEUVRE

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes that have that extra special touch that makes the food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

The arrival of spring means a seasonal shift in my cooking. Seasonal ingredients popping up at the market lead to trying out new spring ideas. The prospect of just enough warm air and sunshine to entertain outdoors provides added encouragement. I never need an excuse to give a party, but the Kentucky Derby provides an excellent one, even if you’re not a horse racing afficionado. The speed and grace of the thoroughbreds and the festive attire in the stands are enough for me. Mother’s Day is yet another. My own mother, Francine, is a home entertaining wizard, who makes everything as beautiful as it is delicious, which keeps me on my toes when I’m cooking for her.

I first created savory madeleines during a summer rosé festival that called for bar snack to accompany a well chilled glass of wine. My original recipe was seasoned with Parmesan and herbes de Provence. I’ve given this new cheddar – pimento version a Southern accent just right for a Kentucky Derby party. They call for madeleine pans, which I find a worthy investment. I highly recommend the non-stick version. I shared the recipe with a friend who claims they freeze well. Whether you bake ahead, freeze and re-heat or bake fresh just before serving, be sure to serve these madeleines warm, right from the oven.

The first spring peas in the market and the first sprigs of mint coming up in my garden resulted in the Minted Peas, Bacon and Endive Hors d’oeuvre. You could leave out the crispy bacon, but what a shame that would be. If you’re throwing a Kentucky Derby party, these would be delicious alongside some mint julep cocktails. There are so many ways you could serve the green pea mixture, which could be adapted to a spread or a dip or even a tartlet filling. I intend to try it in savory mini cones, which I pass to guests on a sort of artist’s palate that serves as a cone holder. The purple endive version here felt just right for home entertaining. It adds a bold color contrast and just a hint of bitterness to offset the natural sweetness of the peas.

 

RECIPE: SAVORY CHEDDAR-PIMENTO MADELEINES

Makes 75 miniature madeleines

 I first created these savory madeleines during a summer rosé festival as a tasty bar snack to serve with a glass of well chilled wine. My original recipe called for Parmesan and herbes de Provence. I’ve giving this new cheddar – pimento version a Southern accent just right for a Kentucky Derby party. Yes, they do call for madeleine pans, which I find a worthy investment. I highly recommend the non-stick version. Be sure to serve these madeleines warm, right from the oven.

Ingredients

  • 1 cup cake flour
  • 1 cup finely grated cheddar cheese
  • ½ tsp finely ground white pepper
  • 3 oz (6 Tbsp) melted butter + some to grease pans
  • 4 eggs
  • ½ tsp cream of tartar
  • 1 tsp baking powder
  • 2 Tbsp sugar
  • ¼ cup pimento, well drained, minced
  • 1 Tbsp dried thyme
  • ½ tsp salt
  • Dash Tabasco sauce

Procedure

  1. Preheat oven to 375֯.
  2. Measure and sift together: flour, white pepper, tartar, baking powder, thyme and salt.
  3. Melt butter and set aside.
  4. Using an electric mixer with a whisk attachment, beat together eggs and sugar. Add dry ingredients and blend well. Add melted butter, blending until fully incorporated. Add cheddar cheese and chopped pimento, mixing just enough to incorporate evenly.
  5. Place batter in a piping bag. No tip needed.
  6. Butter madeleine pans, or spray with a non-stick baking spray. Pipe the batter into madeleine pans.
  7. Bake at 375֯ for approximately 6-8 minutes or until golden brown. Make sure to remove baked madeleines from pans immediately so they do not stick.

RECIPE: MINTED PEAS AND ENDIVE HORS D'OEUVRE

Serves 4

Seeing the first spring peas in the market and the first sprigs of mint coming up in my garden inspired me to make these simple hors d’oeuvre. Of course you could leave out the crispy bacon, but what a shame that would be. If you’re throwing a Kentucky Derby party, these would be delicious alongside some mint julep cocktails.

Ingredient

  • 6 oz English peas, shelled
  • 3 Tbsp plain yogurt, preferably not low fat
  • ¼ cup fresh mint leaves, coarsely chopped, reserving 12 small leaves as garnish
  • 1 strip bacon, cooked until crisp, finely chopped
  • 1 head red or white endive, base timed and leaves separated
  • Salt and pepper to taste

Procedure

  1. Cook peas in well salted boiling water until tender, but still bright green, approximately 8 minutes. Shock in ice water and drain.
  2. Set aside a few peas to leave whole as garnish. Place remaining peas, yogurt and chopped mint in a mini food processor. Blend to form a smooth paste. Season with salt and pepper to taste. If you don’t have a mini food processor, chop peas with a knife to form a coarse paste and then transfer to a small bowl with yogurt and mint and proceed as above.
  3. Place a spoonful of minted peas in the center of each endive. This is most easily done using two teaspoons to form small quenelles. Garnish each one with crispy bacon, a few whole peas and a fresh mint leaf.

MOTHER'S DAY ASPARAGUS AND GOAT CHEESE FRITTATA

By Georgette Farkas

I prepared this dish with Mother’s Day in mind, knowing my own mother, Francine, will love it, and I never compose a spring menu without asparagus. The beauty of this frittata is that it is just as tasty at room temperature as it is hot from the oven. At room temperature it’s a great make ahead entertaining at home dish. For the goat cheese, use a rindless version. I quite like smooth and creamy Chavrie, with just enough bite to contrast nicely with the asparagus. The reason for finishing the frittata in the oven rather than on the stove is that the heat will be gentler and won’t risk browning the bottom of the eggs. Serve with multi grain toast or focaccia, and a green salad tossed with lemon vinaigrette.

Ingredients

  • 6 large eggs
  • 1/4 cup heavy cream
  • 2 tsp olive oil
  • 16 to 20 spears asparagus, thin pencil grass preferred (If using thicker asparagus, slice lengthwise to create long, thin strips)
  • 1 tbs lemon juice
  • 2 tsp lemon zest
  • 4 tbs softened goat cheese, softened at room temperature
  • Salt and pepper

Preparation

  1. Heat oven to 350.
  2. In a small mixing bowl, beat eggs and cream. Add lemon zest and salt and pepper.
  3. Cut off and discard tough woody ends from asparagus. Cut asparagus tips so that length is equal to half the diameter of the skillet you will use to cook the frittata. This enables you to arrange asparagus in a “sunburst” pattern. Thinly slice remaining asparagus pieces.
  4. In a non-stick skillet over medium heat add 1 tsp olive oil until warmed. Add asparagus tips and pieces and cook tossing over high heat until cooked through, but still al dente. Season with lemon juice and salt and pepper to taste. Remove asparagus from skillet and set aside.
  5. Using the same skillet add remaining olive oil over low heat. Add eggs, stirring for just a minute or two until they begin to set. Remove skillet from heat. Distribute asparagus pieces throughout, arranging asparagus tips in a sun burst pattern, if you like. Arrange dollops of softened goat cheese around the center. Place in the oven and bake just until the eggs are set, approximately three to five minutes.
  6. Loosen the edges of the frittata with a spatula and slide onto a serving platter or serve directly from the skillet if you prefer. Serve hot from the oven or at room temperature.

MOTHER'S DAY CARD

 

To all the moms out there, Happy Mother’s Day!

 


Download and print a greeting card to give to your mom! Simply print and fold in half twice to get a card with space inside for a personal message!

Download Your Card


How to Fold Your Card

 

 

ALI'S FAVORITE PASTA - AMATRICIANA

Food is the heart of everything we do at Great Performances; and for many of us, it’s a cornerstone of family memories. We invite our team members to share their food traditions and memories with us, and here, we share them with you!

Easy amatriciana recipe

Cooking with my mother has always been one of my favorite things to do. From when I was allowed to just stir to taking the lead, and creating the meals with her assisting me. One of the first recipes I remember falling in love with, and wanting to memorize, is Marcella Hazan’s Amatriciana from her cookbook “Essentials of Classic Italian Cooking”, which, coincidentally, was the first cookbook that my mother gave me. To this day, this recipe is still one of my favorites.

Ali and her mom sharing a hug.
Image credit: Ali Rea Baum

AMATRICIANA INGREDIENTS

PROCEDURE

  1. 2 Tbsp vegetable oil

  2. 1 Tbsp butter

  3. 1 medium onion, chopped

  4. 1/4-inch thick slice of pancetta, cut into 1/2”x1” slices

  5. 1 1/2 cups canned tomatoes, drained and chopped

  6. Hot red chili peppers, chopped

  7. Salt

  8. 3 Tbsp freshly grated Parmigiano-Reggiano cheese

  9. 2 Tbsp freshly grated Romano cheese

  10. 1 pound pasta

  1. Add the oil, butter, and onion to a saucepan and saute on medium heat until the onions turn a pale golden color. Add the pancetta and cook for about a minute, stirring occasionally.

  2. Add the tomatoes, chili pepper (to taste) and salt, and cook, uncovered, at a simmer for about 25 minutes. Taste and season to taste.

  3. While the sauce is cooking, prepare the pasta according to package instructions. Add drained pasta to the sauce and toss. Add cheese and toss thoroughly again.

Adapted from Marcella Hazan’s original recipe

More Recipes

 

Food is the heart of everything we do at Great Performances; and for many of us, it’s a cornerstone of family memories. We invite our team members to share their food traditions and memories with us, and here, we share them with you!

I’ve never met a pie crust that’s better than my mother’s, which was her mother’s recipe, that has now been passed down to me. It’s a family recipe that makes me appreciate all of the “sweet” baking lessons I had with my grandma and mother in the kitchen!

My favorite filling is apple, but the crust works for everything from cherries to chocolate pudding.

Emily’s Perfect Pie Crust recipe

Ingredients:

For the pie crust

  • 1 cup Crisco or vegetable shortening

  • 2 cups flour

  • 1 tsp vinegar

  • Pinch of salt

For the apple filling

  • 6-8 apples, peeled, cored and chopped

  • 1 cup sugar

  • 1 heaping Tbsp flour

  • Cinnamon to taste

Procedure:

  1. Prepare the crust: Put 1 tsp vinegar in a measuring cup and add enough water to measure 1/2 cup of liquid, total. Combine all ingredients and stir with a fork until the ingredients come together. Form into a ball, wrap in plastic and refrigerate for 30 minutes.

  2. Flour your board and rolling pin. Divide dough in half for top and bottom layers of the pie. Roll out each half so that it is an inch larger around than the pie plate. Lay the first half into the pie plate, gently forming to plate.

  3. Assemble the pie: Peel prepared apples in dough-lined pie plate. Combine 1 cup sugar, a heaping tablespoon of flour, and cinnamon to taste and pour over apples in pie plate.

  4. Roll out second half of the crust and drape over apples. Crimp edges or use a fork to seal the edges. Slice ventilation holes in the middle.

  5. Place on baking sheet and bake at 350 F for 1 hour.


Hungry For More?

 

 

Food is at the heart of what we do at Great Performances. And for many people who work at Great Performances, food is an integral part of any family celebration or gathering.

Each holiday, we ask our team to share recipes and food memories, and this Mother’s Day is no different. In fact, it holds special poignancy because many of us cannot celebrate with our families.

So instead, we’ll cook the dishes they taught us, share our stories, and celebrate virtually until we can celebrate together in person.

Emily Bird – Pie Crust

I’ve never met a pie crust that’s better than my mother’s, which was her mother’s recipe, that has now been passed down to me. It’s a family recipe that makes me appreciate all of the “sweet” baking lessons I had with my grandma and mother in the kitchen!

My favorite filling is apple, but the crust works for everything from cherries to chocolate pudding.

Check out her recipe here.

Emily’s mom blows out a birthday candle on her birthday pie made with love.
Image credit: Emily Bird

Ali Rea Baum – Marcella Hazan’s Amatriciana

Cooking with my mother has always been one of my favorite things to do.  From when I was allowed to just stir to taking the lead, and creating the meals with her assisting me. One of the first recipes I remember falling in love with, and wanting to memorize, is Marcella Hazan’s Amatriciana from her cookbook “Essentials of Classic Italian Cooking”, which, coincidentally, was the first cookbook that my mother gave me. To this day, this recipe is still one of my favorites.

Make the dish with your mother!

Ali and her mom sharing a hug as they pose for the camera.
Image credit: Ali Rea Baum

Gary Bedigan – Every Meal is an Event

Like in song, my mother is “hostess with the mostest”. Growing up, every meal was an event!  We dressed for dinner and started with cocktails (or very watered down versions for the juniors) which were followed by course after course. Always a soup, then a salad, a pasta, then a main.  My sister and I learned recipes passed down from her mother, to her, and now to us. Each of us has our own take, but mom’s sauce is unbelievable. Some of our best memories (and our most vocal arguments) were always around the table. So people  say “never go to bed angry”, we  say “never leave the table upset.”

Gary and his mom sharing a dance at his parents’ 50th Anniversary celebration this spring.
Image credit: Gary Bedigan

Carina Hayek – Grandma’s Bread

So many of my memories of my mom and my grandmothers are tied up in food. Grandma’s bread, which my mom learned to make from her mother in law, made its daily appearance in our school lunches. My mom would faithfully make the bread biweekly so we wouldn’t be subjected to store bought bread which, in the 80s, was only suitable as ammunition for straw shooters.

An integral component of Grandma’s bread, which of course doesn’t have a recipe, is a boiled potato and the potato water. Whenever we had boiled potatoes with dinner, my mother would invariably make extra for bread. But we needed bread more often than we ate boiled potatoes, and to this day, the smell of boiled potatoes triggers warm memories of childhood.

Sometimes, my mother would time the baking of the bread just right and we’d come home from school to find a freshly baked loaf of bread on the kitchen counter, a golden, crusty beauty that she’d brushed with butter and left to cool before she could slice and freeze it. Of course we’d clamor for a still-warm slice and my mom would indulge us. I say “we” because although it was usually just me and my brother, occasionally a friend would have come home with us and between the three of us, we’d demolish at least half a loaf.

As a special treat, sometimes my mom, like my Grandma, would prepare extra dough that she’d turn into cinnamon rolls. I’m having a cinnamon roll now. At 74, my mom continues her ritual of boiling potatoes to bake us our daily bread.

Carina’s Grandma’s bread made by mom.
Image credit: Carina Hayek

 

 

Our GP Moms Share What They Want for Mother’s Day

We asked our GP moms the one thing they wanted for Mother’s Day this year. Moms, we hear you!

  1. “I want to be able to hug and kiss everybody.” Julie V.

  2. “Be with all my family under the same roof; I miss those gatherings a lot.” Jiny R.

  3. “Dinner in person with my kids!” Mindy B.

  4. “100% confirmation that school will be back in session this Fall. I am a terrible teacher! Seriously.” Sara S.

  5. “To find out sleep-away camp is happening this summer :)” Jodi S.

  6. “I agree that’s top on my list – to get to a point in this that summer camp is open!” Jennifer E.

  7. “A cabana boy for the day serving breakfast/lunch/dinner non-stop cocktails.” Tanya S.

  8. “It has nothing to do with my kids: a Peloton bike!  I know, very materialistic, but true!! Oh, and world peace, an end to COVID-19, quality time with my kids, them getting along…” Barbara L.

COLOR YOUR OWN MOTHER'S DAY CARD

Show your love for mom by printing, folding, and coloring in these Mother’s Day cards! It’s the perfect activity for younger family members.

How to Fold Your Card