Celebrate summer corn with this delicious dish brought to you by Executive Chef, Rachel John.


  • 16 sea scallops, cleaned and dried
  • dill fronds, parsley leaves, and basil leaves

Corn Puree

  • 2 ears corn on the cob
  • 3 cloves garlic
  • 1 medium shallot
  • 1 sprig thyme
  • 1.5 cups coconut milk
  • 2 Tbsp coconut butter

Corn Silk Vinaigrette

  • 2 ears of corn, kernels removed
  • corn silk from 2 ears of corn
  • 2 ounces rice wine vinegar
  • 1 tsp dijon mustard
  • 1 small shallot, minced
  • 1 tsp smoked paprika
  • 6 oz olive oil
  • 2 tsp pumpkin seed oil

Apple Slaw

  • 1 granny smith apple, julienned
  • 2 red belgian endive, chiffonade
  • 2 jalapenos, seeded and julienned
  • 2 scallions, julienned
  • 1 small red onion, julienned


  1. Shuck the corn, reserving the corn silk. Place the cob flat on a cutting board. Cutting the kernels off the cob this way gives you planks that stay together and keeps the kernels from scattering all over the board. Reserve the cob for the vinaigrette.

  2. Cut the garlic into thin slices. Small dice the shallot. Place them into a small stockpot over low heat with about 2 tablespoons of oil. Sweat the garlic and shallot for about 10 minutes covered, add the thyme sprig and season with S&P.

  3. When the garlic and shallot are translucent, add the corn and coconut milk. Increase the heat to medium and cook for about 5 minutes. The corn is cooked once it turns bright yellow. Remove from heat until the mixture is just hot enough to handle. Take out the thyme sprig and pour the rest of the contents into a food processor and puree until smooth. It will still have some texture. Put back into a pot and whisk in the coconut butter. Cover and let stand until ready for use. You may need to gently reheat before service.

  4. Meanwhile, take the corn silk, cut off any black parts, and toast for 5 minutes in a dry pan until warm and slightly charred. Take the back part of a knife and scrape the corn cobs to get as much of the corn milk and liquid remaining in the cob as possible. Add this to a blender along with the toasted corn silk, rice wine vinegar, smoked paprika, Dijon mustard and shallot. Season with S&P and turn the blender on high until everything is pureed. In a slow steady stream, drizzle in the olive oil until it’s all incorporated into the vinaigrette. Pour the vinaigrette into a separate bowl and gently mix in the 2 tablespoons of pumpkin seed oil until it’s incorporated. Keep in the refrigerator until ready to use.

  5. Cut the endive in half, core it and chiffonade it. Place it in a bowl. Julienne the apple and put it on top of the endive. Do not add water or lemon juice otherwise the vinaigrette that you just made will be diluted and sour from the lemon juice. Seed & julienne the jalapenos, scallions and the small red onion. Place them on top of the apples and endive, cover the bowl and set aside in the refrigerator until later. Covering the endive and apple with the rest of the vegetables will prevent them from turning brown.

  6. Dry the sea scallops and season half with salt & pepper. Working in batches, sear as many as you can in a hot sauté pan without overcrowding. Sear about 2 minutes on each side until the scallops are springy to the touch and translucent inside. Remove them from the pan and place on a plate, covered, in a warm place. Season the next batch and repeat until all of them are done.

  7. Dress the apple slaw with the corn silk vinaigrette. Check for seasoning and re-season if needed.

  8. Put a line of corn puree from one end of the plate to the other. Make a line of apple slaw parallel and touching the corn puree. Place 4 scallops on top of the corn puree and apple slaw. Keep the liquid that collects from the scallop plate and drizzle a little on top of the plated scallops.

  9. Garnish with dill, parsley and basil. Drizzle with high quality EVOO and enjoy!

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by Georgette Farkas

During week 3 of our Culinary Egg-venture cooking series, we made a delicious Eggs en Cocotte Forstière–and a couple variations. As usual, I prepared a salad to accompany the meal using some of the beautiful spinach and other greens I’d found.

I keep a variety of vinegars in my pantry at home and this week I thought I’d feature sherry vinegar with its nutty, caramelly flavors balancing the sharp acidity typical of a vinegar. This Spanish cousin to balsamic vinegar is made from sherry wine which is naturally fermented and then aged for six months in barrels. If you don’t already have a bottle in your pantry, I recommend this addition.


  • 1/2 tsp salt

  • 1/4 teaspoon pepper

  • 1/3 cup sherry vinegar

  • 1 tbs shallots finely minced

  • 1 tbs Dijon mustard

  • 1 cup olive oil


In a small mixing bowl combine salt, pepper and sherry vinegar until salt dissolves. Whisk in Dijon mustard and shallots. Slowly whisk in olive oil. Adjust seasoning to taste.

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by Georgette Farkas

During week 2 of our Culinary Egg-venture cooking series, I shared an updated version of one of my favorite dishes from my childhood: Eggs Piperade. This Basque Country cousin of the Shakshuka features fennel, both the bulb and the seeds, along with bell peppers, and tomatoes creating an incredibly flavorful, delicious sauce in which we baked eggs and then topped with crispy chorizo bits. Big, bold flavors like this call for a side salad with bold, zesty flavors, so I paired it with an arugula salad  dressed with my zesty anchovy vinaigrette.

The anchovy vinaigrette stands up to the Piperade without overpowering it. This is also one of the few dishes in which I’ll use raw garlic, which can be too potent in many dishes, but plays beautifully with the anchovy here.

Peppery arugula or bitter dandelion greens make the perfect accompaniment. Try this recipe and let me know what you think!


  • 2 oz anchovy, finely chopped (if using anchovies canned in oil, do not discard oil)
  • 1 clove garlic, peeled and finely chopped
  • 1 tsp Dijon mustard
  • ¼ cup red wine vinegar
  • 1 cup olive oil
  • Salt and ground black pepper to taste


In a small mixing bowl whisk together chopped anchovy, garlic and mustard. Whisk in red wine vinegar and a pinch of ground black pepper. In a slow stream, whisk in olive oil. Season with salt and pepper to taste.

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by Georgette Farkas

I recently taught a series of cooking classes called “A Culinary Egg-Venture”. Our first class, Green Tortilla Espanola, included lemon juice and lemon zest to enhance the flavors of the vegetables.  And even though this would have been perfect as a meal on its own, I think it pairs beautifully with a salad dressed with a lemon vinaigrette using the leftover lemon juice and zest.

This lemon vinaigrette makes use of the lemon juice and the lemon zest, which gives the dressing a beautifully bright, refreshing flavor that pairs well with almost any lettuces you wish to add.

I always recommend making extra as it will keep well in the fridge for a few days and can even be used as a marinade. Let me know how you end up using this recipe!

Easy Lemon Vinaigrette


  • 2 tsp lemon zest, finely grated
  • 1/4 cup fresh lemon juice.
  • 1/4 cup chives, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/3 cup olive oil


  1. In a small mixing bowl combine lemon zest and juice, chives salt and pepper. Slowly whisk in olive oil. Adjust seasoning to taste.
  2. Note, in addition to or even in place of chives, feel free to add chopped fresh parsley and/or tarragon.


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

Sherry Vinaigrette


In the salad I made, I used about a quarter of a small rotisserie chicken which I removed from the bone and shredded. My base was chopped frisee lettuce (white parts only) and romaine, with shaved carrot, diced avocado, a hearty spoon full of the marinaded chickpeas and diced tomato.  I topped it with a tablespoon of chopped Marcona almonds, but any nut will add great crunch and flavor.  I whisked together some heart healthy extra virgin olive oil, aged sherry vinegar, a touch of Dijon mustard and local raw honey for the dressing.


Recipe provided by Great Performances’ chef

Geoff Rudaw
Executive Chef
CPS Events at The Plaza



  • 1/4 cup sherry vinegar (substitute red wine vinegar if needed)

  • 1 tbsp Dijon mustard

  • 1 tbsp local raw honey

  • 1/4 tsp kosher salt

  • 3 grinds black pepper

  • 1/2 cup extra virgin olive oil


  1. Whisk together the first 5 ingredients in a stainless steel mixing bowl.

  2. Slowly drizzle in the olive oil, whisking steadily to emulsify the oil and other ingredients.

  3. Store in a glass jar in the refrigerator after use.

From Chef Geoff’s Notebook:

Since some people have a little bit more time on their hands lately, let’s take a moment to discuss the merits of raw honey. Local raw honey is believed to have holistic value through the theory that ingestion of micro amounts of pollen and nectar, would in time build an immunity to aid the allergy sufferer of those plants. On another note, honey is believed to be a topical burn aid, a digestive aid and an elixer for sore throats.  A one ounce serving of local raw honey contains abundant vitamins and minerals, including folate, vitamin C, vitamin B2, vitamin B6, vitamin B3, and vitamin B5. Raw and local honey is also full of essential minerals like copper, calcium, iodine, manganese, magnesium, potassium, phosphorous, selenium, sodium, zinc, and iron.



Hungry for More?


Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette


Serves 4


  • 1 Delicata squash

  • 2 tbsp olive oil, divided

  • ¼ tsp salt

  • ½ tsp pepper

  • ½ tsp ground cumin

  • ½ tsp coriander

  • 2 large bunches arugula

  • 1 tbsp white balsamic vinegar

  • 2 tsp Dijon mustard

  • Juice of ½ lemon

  • 1 cup pomegranate seeds


  1. Heat oven to 425°F.

  2. Cut Delicata squash lengthwise and remove the seeds. Then cut into ½-inch wedges. Lay out on a sheet pan lined with aluminum foil or parchment paper.

  3. Season squash with 1 tablespoon of olive oil, salt, pepper, cumin, and coriander.

  4. Cook for 30 minutes, turning the pieces halfway through.

  5. Tear kale leaves off the stems, ripping into bite-sized pieces.

  6. To make the vinaigrette, combine 1 tbsp olive oil, white balsamic vinegar, Dijon mustard, and lemon juice. Shake well.

  7. Massage the vinaigrette into the arugula. Add pomegranate seeds and squash.


Baby Spinach Salad with Shiitake Mushrooms, Marcona Almonds, Pomegranate & Honey Garlic Vinaigrette

The pomegranate seeds add a nice sweetness to this savory salad.

  • 1 pkg fresh spinach
  • 1/2 c roasted shiitake mushrooms
  • 1/2 c Marcona almonds
  • 1 c pomegranate seeds
  • 1/2 shallot, minced
  • 2 garlic cloves, slow-roasted in oil and puréed
  • 1 T honey
  • 1 t dijon mustard
  • 3 T rice wine vinegar
  • 1/2 c olive oil
  • salt and pepper to taste

Mix all vinaigrette ingredients. Shake, and then pour in the spinach, mushrooms, almonds, and pomegranate seeds. Toss and enjoy!