As we step into March, we’re looking back at our Gluten-Free February initiative—a journey that proved to be as rewarding as it was delicious. At Great Performances, we embraced this challenge with a commitment to exploring the incredible range and depth of gluten-free cuisine, and along the way, we discovered new flavors, innovative techniques, and an even deeper appreciation for the power of thoughtful, inclusive dining.
A member of our sales team, De’Enna Quinn, took on the challenge of making and using gluten-free ingredients when cooking dinner. “Through much trial and error, I finally managed to create a gluten-free pizza dough that was workable—only to forget to properly oil my pizza pan, resulting in a spectacularly stuck crust. But not all was lost! I also made a pasta salad using Banza pasta, and it was a huge success—no one even realized it was gluten-free!
One of the most exciting parts of this initiative was our chefs sharing their favorite gluten-free recipes. Chef Mary Ellen Muzio introduced us to her delicious gluten-free chickpea crepes, a simple yet flavorful dish that showcases the versatility of gluten-free cooking. Chef Mike Deuel also shared a fantastic recipe for chaffles—a clever combination of cheese and eggs that makes for a quick and satisfying breakfast or snack. These crispy, golden delights can be customized with almond or coconut flour, made sweet with vanilla and cinnamon, or turned savory with herbs and spices. Whether enjoyed on their own, used as a bread substitute, or topped with avocado, berries, or syrup, chaffles have proven to be a game-changer in the kitchen!
Though our dedicated gluten-free month has ended, the spirit of innovation and inclusivity remains woven into our approach to food. We’ll continue to explore gluten-free options that celebrate the beauty of fresh, seasonal ingredients and the joy of dining without limitations.
Looking ahead, we’re excited to carry this momentum forward. If you have a favorite dish from this month or a gluten-free challenge you’d love to see us tackle next, let’s keep the conversation going. We’d love to hear from you!
Here’s to good food, shared experiences, and the delicious possibilities ahead.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
As the days grow longer and the first signs of spring emerge, our chefs are embracing the season’s fresh flavors and cherished traditions. Spring is a time of renewal—both in the kitchen and in our daily lives. Whether it’s harvesting homegrown herbs with loved ones or rolling out a batch of handmade dumplings, food has a way of connecting us to the moment and to each other.
This month, Chefs’ Choir celebrates the flavors of the season with recipes that highlight bright, vibrant ingredients and the comfort of time-honored cooking traditions. Tatiana shares her love for homegrown veggies with a crisp, herb-packed sprout salad, while Anastassia reflects on the warmth of making pelmeni with family—a tradition she hopes to pass on to the next generation.
Read on for their stories, recipes, and a few more favorite springtime dishes from past Chefs’ Choir editions. Here’s to a season of fresh inspiration!
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
As we look ahead to the fresh flavors of Spring, Chef Tatiana Iglesias shares her Fresh Sprout & Herb Salad recipe.
Spring Radish Salad Ingredients: 1 bunch easter egg radishes 2 blood oranges ½ cup pistachios 1 tsp. lemon juice 1 Tbsp. olive oil salt
Milly Berman, Event Coordinator, grew up in Brooklyn and still calls Park Slope home. A recent Wesleyan University graduate with a professional chef certification from Rouxbe Culinary School, she’s always had a passion for food—but it was hosting a series of dessert pop-ups with her sister, called the Night Café, that sparked her love for events. From crafting exquisite sweets to orchestrating unforgettable gatherings, Milly brings creativity and care to every detail.
I discovered Alison Knowles’ seminal performance art piece “Make a Salad” years ago, but even before that, I was performing it a couple times a week.
The piece is simple: the score reads, “make a salad,” and that is all there is to it. Knowles premiered the performance at the Baltimore Museum of Art in 1962, making a simple salad in front of museum visitors among the art. The most recent performance was at the High Line in Manhattan in 2012, where Knowles made a salad for thousands of people with ingredients thrown from above onto a tarp and mixed by a group of volunteers. While she could have been the next big thing in large scale catering, Knowles chose to prioritize the process of making over the result of feeding people. She does not serve her audience a salad; she has them watch her make one.
Preparing a salad—or cooking any meal—is usually a domestic task, typically restricted to the feminine realm of the home and neither respected by nor visible to the public. Salad in particular is seen as a women’s food, perhaps because of the delicacy of its material, the implied abstinence from indulgence, or even the bourgeois ideal of skinny-girl self-starvation. By drawing out a uniquely feminine type of labor from its domestic relegation and bringing it into the public eye, Knowles’ “Make a Salad” is a decidedly feminist performance.
Of course, I was intrigued by this piece when I first learned about it. I’m a big fan of badass female artists, and an even bigger fan of salad. However, I only truly began to understand Knowles’ work in the weeks and months after. I thought of Knowles when I added freshly misted, just-picked lettuce to my basket at the farmer’s market. I thought of Knowles as I silently spooned vinaigrette over tender pink cups of radicchio, and then when I listened to those cups crunching in the mouths of my dinner guests. I thought of Knowles as I stuck my fingers into fresh soil to plant early spring seedlings in the garden. I especially thought of Knowles when I would I arrive home after a late night at work, throw open the fridge, and slavishly make a meal for only myself with no one watching.
It takes a lot to make a salad. And the making of that salad is something beautiful. In fact, it is a performance which thousands of people would come to see! At Great Performances, our outstanding chefs make hundreds of salads every day, whether in the noisy clamor of the commissary kitchen, the hushed urgency of the event kitchen, or in the darkened kitchens of their own homes while the rest of the city sleeps. Regardless of how many are watching, or who is eating, making a salad is a performance — a great one.
At Great Performances, we know that the best culinary experiences start with curiosity, adventure, and an open mind—qualities that Morgan Golumbuk embodies in every bite. As a Senior Event Director, Morgan brings her passion for food to every event she creates, drawing inspiration from her global travels. Guided by her motto—“Go everywhere, talk to everyone, eat everything”—she seeks out flavors and experiences from every corner of the world, from hidden street food gems to Michelin-starred marvels. Whether she’s savoring a $2 bowl of noodles or a multi-course tasting menu, she believes food is a universal language that connects people and cultures.
Morgan has shared her insights in several of our past blog articles, and we’re thrilled to have her back with another delicious story.
Mexico is a country of rich and diverse culture, ubiquitous warmth, and – of course – incredible food. I spent eight days eating traditional dishes, modern delicacies, and everything in between.
11:12pm: Our first round of tacos and a big bowl of Sopa Azteca (tortilla soup) at a lovely little restaurant called Tucco near our Airbnb in Condesa. I ate so much junk food on the flight that I’m not particularly hungry but it’s delicious & we take home plenty of leftovers.
9:24am: Leah eats a leftover taco while we sit on our balcony overlooking Parque España and plan our day. I’m holding out for fresh tacos, hopeful.
9:59am: We share an almond croissant at the coffee shop downstairs, Fuego & Café, and nibble at the little cookies that come with our cortados.
(Shoutout to GP’s Pastry Chef, Albert, who is often the recipient of a shrill “GALLETITAS!??” from me in the late afternoons, a semi-urgent request for any little cookies he has lying around.)
10:35am: It is taco time (again)! We walk a few blocks to Barbacoa Dani for – you guessed it – barbacoa tacos. The server asks us how much fat we want on our cuts of meat (we say half fatty but probably would’ve been best served going for full fat) and we take seats on small stools under the stand’s tarp tent. Our tacos arrive almost immediately, and we dress them with the requisite condiments from the middle of the table: salsa roja, salsa verde, diced white onion, cilantro, and lime.
10:42am: We decide that we also need to share a bowl of consommé. Naturally.
11:17am: A sign as we enter Chapultepec Park advertises “Hot Dogs Sensuales.” We don’t indulge but I think you should know that those exist.
2:04pm: On our way home from El Museo Nacional de Antropología, we stop at Jabalería for a late lunch. I have a grasshopper taco (chapulines, a Mexican delicacy), a wild boar quesadilla (jabalí, hence the name of the restaurant), and a few sips of a local beer also named after wild boars. We watch soccer and compare sunburns.
6:25pm: After a nap and some shopping, we drop into La Xampa for drinks, a classic espresso martini for Leah and a clarified espresso milk punch cocktail with orange for me. We also treat ourselves to some decadent manchego cheese and jamón to snack on.
8:19pm: Dinner at Gaba begins with delicious ginger cocktails. We order chicken liver pâté with hibiscus gel, Hamachi crudo with fava beans and chaya (a plant known as the “spinach tree” that is native to Mexico’s Yucatán peninsula), mussels with river shrimp and ayocote beans in “red sauce,” grilled oyster mushrooms with eggplant and salsa macha, and rockfish with cuaresmeño (jalapeño) beurre blanc, avocado, and a side of kale. We can barely breathe from overeating, so Leah and I order an espresso and an amaro – respectively – in anticipation of dessert, a delicate, tangy nopal (cactus) sorbet with cucumber and shiso. On our way out, we trade recommendations we’ve collected with a fellow American and wish him well on his similarly food-centric journey.
10:36pm: We ascend to Bijou Drinkery Room, a speakeasy bar hidden inside a gastronomy school (if you book an event with me, I’ll tell you the passcode). I drink a classic Bijou (gin, green chartreuse, and sweet vermouth) and nibble at Leah’s cocktail’s nori sheet garnish. We walk home and are back by midnight; a perfect Saturday night.
11:20am: We get a late start, as this is when my altitude sickness starts to kick in. Another cortado from Fuego & Café.
12:45pm: A “Volcán de Taurino” from Tacos Los Alexis, a mix of cecina (salted meat), chicharron (deep-fried pork rind), and chorizo (sausage) with adobo sauce, melted cheese, caramelized onions, and refried beans on a crunchy corn tostada; incredibly wolf down-able. Also: as much water as I can physically put into my body.
4:20pm: I think this is around the time I ate most of my Friday night soup leftovers in hopes that they would fill my stomach without disparaging my compromised GI tract.
5:13pm: Some addicting popcorn and a giant Michelada at a lucha libre match. Probably unwise considering my condition but it really hit the spot.
7:53pm: Cocktails, cacio e pepe capellini, and an octopus hotdog at the current number one bar in the world, Handshake Speakeasy. I have a Lychee Highball (tequila, lychee, sake, jasmine tea, soda), a Matcha Martini (tequila, mezcal, matcha, Cocchi Americano, coconut, crème de menthe), and a flirt with the bartender (Javier); doctor’s orders.
12:25pm: We – of sound minds but still very unsound, altitude-warped bodies – tour Tlatelolco and la Basílica de Santa María de Guadalupe before we get even an ounce of sustenance, and that first fare comes in the form of tiny sips of mezcal and pulque. We continue on to Teotihuacan and on the car ride home, I am finally getting hungry and consider eating the airplane cookie in my bag (I resist).
3:18pm: Our appetites are back!!! We each put down two quesadillas (mushroom and potato) from roadside stand Quesadillas Paty in under five minutes.
5:39pm: Dinner at Contramar begins with a crisp bottle of Albariño and continues with a duo of tostadas (clam and tuna), shrimp aguachile, kingfish al pastor tacos, soft-shell crab in a flour tortilla, whole grilled fish with red adobo and parsley rubs, a meringue with fresh strawberries, a fig tart with mascarpone, and a carajillo to share. Our server gives us what I consider a great gift this evening: he speaks to us only in Spanish, but slowly and with patience for our grammar and any confused faces (neither of us knew the word for “crab”). I eat a little branded dinner mint on our walk home and marvel at the perfect weather.
8:03pm: Pit stop at the Pokémon-themed 7-Eleven (no, I don’t know why) for big bottles of water before bed.
10:50am: I start the day with a green juice (“El Verde Whitman”), a cortado sencillo (single!) with a mini sugar-coated palmier, and huevos leñero (fried eggs on a sope with refried beans and goat cheese covered in three chili and sesame adobo sauce) at bookstore Cafebrería El Péndulo. Many of the streets in this neighborhood, Polanco, are named after writers, and we commemorate our visit by buying books: poetry for me and a bread cookbook for Leah.
2:18pm: We visit an aviary and a contemporary art museum and then head to Yucatecan restaurant Fonda 99.99 for lunch before our ticket time for Museo Frida Kahlo. Both of us get a cup of sopa de lima (lime soup) and I wash that down with a plate of cochinita pibil tacos (slow-roasted pork, that I promised I wouldn’t finish but obviously did), horchata, and café de olla. Leah finishes her meal with a delicious Nutella marquesita – a thin rolled crepe stuffed with edam cheese – that I obviously have to try.
9:05pm: Our highly anticipated dinner at two Michelin-starred Quintonil begins with warm welcomes and a glass of chilled Ruinart champagne. Over the course of three hours, we enjoy the following:
We depart our Kitchen Counter stools just past the stroke of midnight, very pleased and very, very full.
8:45am: Bitter coffee and a stale croissant in the airport. How the mighty have fallen!
12:31pm: We land in Oaxaca, drop our bags at the unbelievably charming Boulenc Bed & Bread, and head to Las Quince Letras for a sumptuous lunch of molotes de plátano, a memela de barbacoa, and two soul-nourishing soups with a dried beef tlayuda on the side. We sip espressos and plan our excursions for the next two days, languishing on the terraza in the warmth of the afternoon.
5:10pm: This is around the time I take a break from reading to snarf down half of the cinnamon-spiced muffin that was awaiting us in our hotel room.
7:03pm: Cocktails at Sabina Sabe (mezcal-based, obviously; we are in Oaxaca, after all).
8:07pm: Dinner at Levadura de Olla, helmed by one of the preeminent female chefs of the region. We share corn soup with wild herbs and zucchini flowers, guava mole with shrimp, a barbacollita tamale with chicken, pork, chiles, avocado leaf, and spices, and one of Chef Thalía Barrios Garcia’s signature dishes: a kaleidoscopic Oaxacan native tomato platter with beet puree and fruit vinaigrette.
7:30am: A day-old cardamom bun from the hotel lobby (the bakery downstairs isn’t open yet; the bun is still amazing) and one sip of iced coffee that bounces into my stomach in a dangerous way. In preparation for a 90-minute drive to Hierve El Agua, I ditch the coffee and opt for water instead.
11:45am: We hike to stunning views of petrified waterfalls, swim and soak in a natural spring, sunbathe, and eventually head over to a market stall for a delicious beef torta and café de olla.
3:58pm: Back in the city, I take a solo trip to Mercado 20 de Noviembre for mole negro and lemon water at Fonda Sofi. It tastes exactly how I hoped it would, rich and nutty.
4:35pm: I cross over to the neighboring Mercado Benito Juárez to meet up with Leah for a nieve (“snow,” a traditional sorbet-like frozen treat). I get a scoop of the coffee flavor topped with a scoop of the coconut flavor and it’s absolutely perfect.
5:33pm: We finally find the esquites that we have been hunting for since we left the hotel this afternoon!!! Corn, mayonnaise, cheese, hot sauce, and lime; what more could you ask for? (Both of us politely decline the addition of chapulines; I’m tapped out on grasshoppers for this trip.)
9:08pm: Dinner at Crudo begins with some wonderful artisanal sake made in Mexico. I’m so tired of eating at this point that this meal honestly feels like a bit of a slog, but I highly enjoy the soft-shell crab “taco” wrapped in nori and watching the fish in the tank goof around.
8:35am: Finally eating the airplane cookie on our way to Palenque Mal de Amor, a mezcal distillery just outside of the city. (Another great argument for planning ahead, as there were no bakery leftovers this day, much to my disappointment.)
9:50am: It should probably be noted that I already know that I should’ve eaten an actual meal before tasting nine mezcals. I know! I know. Yes, they did let me chop agave with an ax – which was misguided on their part – but that was before the tasting.
10:50am: Tasting portions of another six mezcals, two gins, and a whiskey (plus nuts and homemade chocolate, gracias a Dios) at the next distillery, Gracias a Dios. My face is bright red and Leah is on the floor playing with the house dogs.
1:02pm: Back at Boulenc! We take a concha and a tomato tart to the hotel terrace, and I recreate the famous photo of Anthony Bourdain at an outdoor café. My face is still extraordinarily red.
2:19pm: Lunch begins at Alfonsina. Like the previous night’s dinner, I’m so oversaturated with food and drink that I don’t enjoy this meal, unfortunately. The food is delicious, but I have reached my limit.
7:00pm: Around this time, I down a bag of potato chips and a whole bunch of water at the airport.
10:23pm: Back in Mexico City, we order pozole and flautas from La Casa de Toño and they’re delivered minutes after we arrive back to the Airbnb – perfection.
9:27am: It’s our last day in Mexico, and we endeavor to make it count. We snag the last two open seats at the Puebla Street location of Panaderia Rosetta and share a guava roll, a cardamom roll, a fig croissant, and two cortados. After walking over to see El Ángel de la Independencia monument, we part ways, Leah for the canals of Xochimilco to ride the colorful trajineras (flat-bottomed boats) and me on an Ecobici to cruise by the Monument to the Revolution and Palacio de Bellas Artes.
12:05pm: After a semi-harrowing bike ride and a still-pretty-harrowing-because-we-got-stuck-in-parade-traffic Uber, I finally make it to the destination I have been hoping to reach all week: Mi Compa Chava. This marisquería (seafood restaurant) was thrice recommended by trusted friends and I knew I had to visit. I do what I usually do on vacation, which is to ask the server to send me whatever they or the chef recommend – two dishes. Since this exchange happens in Spanish, I am about 50% sure of what I am getting, which is half the fun, I think.
12:12pm: They bring out a cup of a delicious consommé with lime to start – excellent first sip.
12:20pm: A massive plate of grilled shrimp is placed in front of me. Though initially extremely intimidated, I eventually begin gleefully ripping the meat out of the shells with my fingers, liberally dipping the pieces in salsa macha and green aguachile and shoveling them into my mouth. It is truly one of the best things I’ve ever tasted.
12:23pm: My second dish arrives: a tuna and octopus tostada with avocado. It is equally delicious, expertly balanced between light and rich. I’m so thrilled with the meal that I can barely contain myself from bursting into happy tears.
12:47pm: I buy a bottle of hot sauce for the road, naturally. This is also around the time my cousin starts texting me from Los Angeles, telling me that I need to go to Rosetta and that he can see on Tock that there are reservations available in the mid-afternoon. I push back that I literally just finished lunch but he is insistent, and I make a reservation for 2:45pm.
1:20pm: Quick stop at Grieta for a cortado before I wander through Parque México and Parque España back to our Airbnb to reset.
3:10pm: My first sip at Rosetta: a fizzy and delicious strawberry rye shrub. I am hoping that the carbonation will break up some of the seafood from earlier to make room for more food – wishful thinking.
3:19pm: Beef tongue carpaccio with sorrel sauce and caperberries. I love a salty dish, and this one has excellent variety.
3:38pm: Ricotta and lemon triangoli. I delight in finding that it tastes exactly the way I thought it would: smooth, bright, and creamy.
3:59pm: Some sort of beautifully designed, earthy cacao dessert that my server convinces me that I need. No regrets.
8:19pm: I start dinner at Tr3s Tonalá with a carajillo. I cannot fathom eating any more today but I am hellbent on going out dancing – and the nightclubs don’t open until midnight – so I need to do so. I eat a few chips with salsa and a bowl of chicken, rice, and avocado soup that does seem to have some healing properties.
9:54pm: We walk a bit to Licorería Limantour and I sip a Mr. Shirley Temple (tequila, homemade grenadine, ginger ale & citrus) in the back room and count the minutes until we can go dancing.
10:47pm: We walk over to Bar Félix and I have a vodka martini, for some reason.
1:35am: At Café Paraíso (finally!), I have a Stella Artois and a stout glass bottle of water that I hold in a vise grip while I scream-sing whatever Bad Bunny lyrics I know and learn how to dance cumbia. The perfect conclusion to a beyond perfect trip.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Makes about 80 dumplings
I grew up watching my mom and grandma cooking & baking at home. It was a special treat on the weekends to be able to join in. We would sit down and make a large batch of pelmeni (Russian meat dumplings) everyone joined in. It was a time of comfort and conversation. After freezing a batch for later, we would boil and get ready for feast. Nothing better than home made pelmeni with dollops of sour cream, butter, and broth. I hope to continue the tradition with our little one as she grows up!
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Spring is the perfect time to embrace fresh, vibrant ingredients especially sprouts! I love incorporating homegrown veggies and herbs into my cooking, and one of my favorite things to do with my son is plant and harvest our own little garden. Watching our plants grow and then using them in the kitchen is such a rewarding experience!
One of my go-to spring recipes is a Fresh Sprout & Herb Salad light, nutrient-packed, and full of seasonal flavors. Here’s a simple way to enjoy it:
This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient!
Spring Garlic is young garlic harvested before the bulbs have fully matured, making them look more like Spring Onions than garlic. The early harvest means their flavor is a little more mild than fully matured garlic.
Spring garlic is extremely versatile thanks to their mild flavor. It can be used instead of fully matured garlic as well as an alternative to similar vegetables like leeks, scallions, and spring onions.
Chef Andrew has crafted a wonderfully creamy and mild Spring Garlic Cavatelli recipe that is fun to make at home, especially with a helper.
National Black Theater in association with The Apollo
Wednesday, March 5th through Sunday, March 16th
Location: The Apollo Stages at The Victoria
Tickets: start at $53.65
KINGS…come home tells the story of a family in search of a new home. After leaving their original home, they embark on a journey to find prosperity, opportunity, and safety. They discover a house in the middle of a field, move in, and create their utopia—until the walls begin to shift, and the house gradually falls apart. As their journey continues, we witness the enduring effects of their constant displacement and how it reshapes their reality.
The Apollo Music Café series presents independent artists to a unique audience. Featuring diverse performances across a myriad of genres (R&B, hip hop, soul, jazz, pop, funk, and rock), this series showcases artists drawn from the independent music scene who impact the way music is heard and experienced.
Friday, March 7th at 10:00pm
Location: The Apollo Stages at The Victoria
Tickets: start at $39.85
Grammy-nominated singer, songwriter and musician Georgia Anne Muldrow delivers an unscripted night of music that takes the audience on a revolutionary journey through self-love, gratitude and perseverance.
Saturday, March 8th at 10:00pm
Location: The Apollo Stages at The Victoria
Tickets: start at $39.85
Lose yourself in a night of alternative soul with singer-songwriter and musician Sebastian Mikael whose spirit-lifting vocals drift and float like smoke on water.
Thursday, March 13th from 7:30pm to 10:00pm
Tickets: $25 Nonmembers, $20 Members
Join us for Morning Mist Night Thunder an exciting interplay of sound and storytelling. This 5-member musical ensemble has been brought together by award-winning vocalist, multi-instrumentalist and “indie pop diva with an avant-garde edge” Du Yun (the New York Times), with accomplished violinist Lun Li, powerhouse percussion duo NOMON (Shayna Dunkelman and Nava Dunkelman) and “strange and brilliantly captivating” interdisciplinary performance maker, violinist and composer yuniya edi kwon (Jazz Pages Germany).
Saturday, March 15th from 1:00pm to 4:00pm
Tickets: $15 adults, $8 members, $10 children over 2
Join us in welcoming the Persian New Year at our Nowruz Family Day on Saturday, March 15, 2025, 1 – 4 p.m. Celebrate the start of Spring and learn about Nowruz with interactive workshops, music, crafts, storytelling and more. Don’t forget to enjoy Persian sweets and savories at Leo Cafe.
Friday, February 28th through Wednesday, March 12th
Location: BAM Strong, Harvey Theater
Tickets: start at $35
Hot off two sold-out runs in London’s West End, this staggering revival of Tennessee Williams’s A Streetcar Named Desire stars Oscar nominee Paul Mescal (Gladiator II, Aftersun, All of Us Strangers) alongside Patsy Ferran (Living, God’s Own Country) and Anjana Vasan (Killing Eve, Black Mirror), arriving at BAM for a limited five-week run.
Olivier Award-winning director Rebecca Frecknall (Cabaret, Summer and Smoke) helms an empathetic and powerful vision of one of the greatest American plays ever written.
In the sweltering heat of New Orleans summer, a woman’s grip on the world begins to slip. When Blanche arrives at her sister Stella’s doorstep, desperate and out of options, her complicated past ignites a smoldering tension within the walls of the stifling apartment. And all the while, Stella’s husband Stanley—played by Mescal with unique “swagger and sensitivity” (The New York Times)—stalks the truths that Blanche so desperately wants to keep buried. Soon, Blanche’s meticulously constructed facade begins to crack and peel, offering an intimate and compelling picture of darker currents pulsating underneath.
Thursday, March 6th through Saturday, March 8th
Location: Peter Jay Sharp Building, Howard Gilman Opera House
Tickets: start at $35
MOMO has two souls. One sends long roots to the depths of the earth, embodying archetypes and myths of hardened, raw, masculinity; the other is in a constant search for a distinct DNA. One soul moves within its own autonomous and independent force field; the other is a constellation of elements that spin around the same nucleus, alternately drifting towards it and away, making room for necessary tenderness and catharsis.
With a soundtrack composed mostly of the album Landfall by the legendary Laurie Anderson and Kronos Quartet, a shared passion of deep sorrow and beauty unfolds on stage in this rapturous dance work. Relinquishment becomes a dedicated search for a crack, and glitches in the movement code turn out to be free, playful, and emotive material. MOMO is an evocative exploration of the medium from a titan of contemporary dance.
Thursday, March 20th at 7:00pm
Location: Peter Jay Sharp Building, The Adam Space (BAMcafé)
Tickets: FREE
Raised in a musical household, Angeleno singer-songwriter Angélica Garcia embraces identity and heritage on her third album, Gemelo, vocalizing in Spanish and English over electronic backing, lush vocal loops, and urgent drums in a style she developed while living in Brooklyn for a year and a half. Earthy, ethereal, and soaked in spirit, Garcia’s music is intoxicating and instantly persuasive.
Laura Se Fue is a NYC-based journalist, vinyl collector, and DJ, born and raised in San Diego. Her writing features queer and Latinx artists who are changing representation both locally and in mainstream media. She combines her love for storytelling with her music selection, ranging from disco, funk, cumbia, and reggaeton to Latin house—bridging old and new subcultures.
Thursday, March 6th from 6:00pm to 9:30pm
Location: Martha A. and Robert S. Rubin Lobby, 1st Floor
Register for Free
Celebrate the art of salsa and join in our monthly dance-filled evenings hosted by Balmir Dance Society! Start the night with a class led by professional dancers at 6 pm, followed by live music, social dancing, and performances by Brooklyn’s best Latin dance teams.
Saturday, March 8th from 12:00pm to 6:00pm
Location: Iris and B. Gerald Cantor Auditorium, 3rd Floor
Tickets: Tickets are $35 and include Museum general admission. Member tickets are $20. Not a Member? Join today!
On International Women’s Day, join The Meteor for Meet the Moment—a summit featuring ideas, inspiration, and conversation with some of today’s most influential women and nonbinary leaders. The day brings together artists, journalists, athletes, activists, and other voices across generations to discuss 2025’s important issues, from political power to women’s sports to the future of health.
Come to the Museum before the convening begins at 12:30 pm to check in, grab coffee or lunch, or see exhibitions. Then, immerse yourself in discussions, performances, and interactive sessions that will leave you energized to meet the moment and build the future. From 4:30 to 6 pm, enjoy cocktails in the Beaux-Arts Court.
Monday, March 3rd at 7:00pm and 9:00pm
Tickets: start at $20
Nestled above Columbus Circle with stunning views of Central Park, Dizzy’s Club offers a one-of-a-kind experience that blends the magic of live jazz with the warmth of an intimate atmosphere. From iconic artists to rising stars, each performance celebrates the vibrant spirit and diversity of jazz. Paired with a thoughtfully curated menu, it’s the perfect setting to enjoy world-class music, exceptional cuisine, and unforgettable moments in the heart of New York City.
Tuesday, March 11th at 7:00pm and 9:00pm
Tickets: start at $20
Nestled above Columbus Circle with stunning views of Central Park, Dizzy’s Club offers a one-of-a-kind experience that blends the magic of live jazz with the warmth of an intimate atmosphere. From iconic artists to rising stars, each performance celebrates the vibrant spirit and diversity of jazz. Paired with a thoughtfully curated menu, it’s the perfect setting to enjoy world-class music, exceptional cuisine, and unforgettable moments in the heart of New York City.
Monday, March 17th at 7:00pm and 9:00pm
Tickets: start at $20
Japanese pianist and composer Migiwa “Miggy” Miyajima, a survivor of the 2011 Great East Japan Earthquake, presents a deeply moving big band suite that weaves together jazz and narration. Inspired by her own experiences and interviews with survivors and volunteers, the work tells powerful stories of hope and resilience. Created with the support of the Jerome Hill Fellowship, the NYC Women’s Fund, and Culture Lab LIC Residency, this performance is a deeply personal reflection on humanity’s enduring strength in the face of adversity.
Friday, March 14th and Saturday, March 15th
Location: The Appel Room
Tickets: start at $67
For her 50th birthday celebration, Grammy-nominated clarinetist, saxophonist, and composer Anat Cohen brings together a dynamic mix of musical configurations in the Appel Room. Showcasing her deep mastery of jazz—from early swing and post-bop to choro and other Brazilian traditions—this eclectic performance also weaves in elements of klezmer, rock, and chamber music.
Cohen leads listeners on a sonic journey, shifting from solo explorations and duos with 7-string guitarist Marcello Gonçalves to small ensemble settings, culminating in her Grammy Award-nominated Tentet, featuring her brother and frequent collaborator, trumpeter Avishai Cohen. Also appearing as a group is Quartetinho, featuring Vitor Gonçalves, Tal Mashiach, James Shipp, and Anat Cohen, adding yet another dimension to this vibrant and celebratory performance.
March 13th through September 7th
Two days before the outbreak of World War II, a scientific paper was published explaining the theoretical process of nuclear fission in which the controlled splitting of an atomic nucleus releases a vast amount of energy.
Over the next decade, scientists around the world would perfect the process of harnessing that energy, developing two of the most impactful inventions of the modern era: the nuclear bomb and the nuclear power station.
This exhibition chronicles the global development of the nuclear industry, for peaceful and offensive means, examining posters that both promoted and protested its use throughout the second half of the 20th century. It features the entire General Dynamics series, long heralded as one of the finest examples of corporate propaganda ever created, as well as over 60 other posters criticizing the proliferation of nuclear technology.
March 13th through September 7th
Lorenzo Homar was a pioneering printmaker, poster designer, calligrapher, painter, illustrator, caricaturist, and costume and theatrical set designer. Active from the 1950s through the 1990s, few equal his impact and influence as a teacher of poster design and printmaking in Latin America.
This exhibition focuses on his poster output over a thirty year period during which time his work reflected the complex history of Puerto Rico, encompassing elements of Taíno, Spanish, and African cultures as well as the rising tensions between tradition and modernity under the Luis Muñoz Marín government. His influence is so extensive that today he is known as the father of the Puerto Rican poster.
Saturday, March 22nd and Sunday, March 23rd
Tickets: $75
This special two-day, hands-on printmaking workshop is led by members of La Linterna, the internationally recognized poster shop in Cali, Colombia. Learn traditional printmaking techniques, including linocut and the use of hand tools. La Linterna represents a tangible connection to Colombia’s cultural heritage and remains committed to sharing these techniques with new generations to ensure that this specialist knowledge is not lost. Day 1 includes a discussion of La Linterna’s printmaking history as well as work with hand tools. Day 2 is dedicated to printing. This program will be presented in Spanish and simultaneously translated into English. Produced in partnership with Los Herederos.
Wednesday, March 19th from 12:00pm to 3:00pm
Location: Wave Hill House
Tickets: $500 and up
Join us at Wave Hill for a fresh look at the culture of flowers, featuring Brenna Estrada, Ngoc Minh Ngo, and Frances Palmer, in conversation with Stephen Orr. In their upcoming books, each offers invaluable expertise and inspiration that will captivate flower lovers. Don’t miss this exceptional panel as they explore the practical and profound impact of flowers in our lives.
Sunday, March 23rd from 12:00pm to 2:00pm
Location: Meet at Perkins Visitor Center
Tickets: $30, including admission to the grounds, Wave Hill members save 10%
Celebrate spring with some moments of grounding and mindfulness. Receive prompted invitations to engage your senses as you move through the garden on a meditative stroll with certified nature therapy guide Cindy Olsen. Benefits of Forest Bathing may include cardiovascular strength-building, stress reduction, improved cognitive functioning, boosting the immune system, and creating a deeper connection to nature and the self. Enjoy the healing benefits of the garden, then conclude with ceremonial tea. Severe weather cancels.
Ice skating at Wollman Rink NYC is an iconic winter experience that captures the magic of New York City. Nestled in the heart of Central Park, the rink offers skaters of all ages and skill levels the chance to glide across the ice while taking in breathtaking views of the city skyline. Whether you’re a seasoned skater or a first-timer, Wollman Rink provides a welcoming environment, complete with skate rentals, lessons, and a festive atmosphere that embodies the spirit of the season.
Beyond just skating, Wollman Rink NYC is a place where memories are made. The rink hosts special events, themed skating nights, and live performances, making it a hub of wintertime activity. Whether you’re looking for a romantic date night, a family outing, or simply a moment of peace in the bustling city, Wollman Rink offers a unique and unforgettable experience that has been a cherished New York tradition for generations.
Elevate your skating experience at Wollman Rink NYC inside our cozy, private, heated Rink Side igloos, under the Midtown Manhattan skyline in Central Park. Each of our transparent igloos feature an electric fireplace, soft lighting, and comfy seating for eight, as well as delicious food and beverage options.
Explore exciting community events around the Bronx this month.
Friday, March 7th from 6:00pm to 8:00pm
FREE!
Experience The Bronx Museum after hours!
We stay open late on the first Friday of the month so you can get your weekend started right. Enjoy the FUTURA 2000: BREAKING OUT exhibition currently on view in our galleries. Plus we will have music, dancing, and poetry activations throughout the evening (more details to come).
The Museum also provides complimentary snacks and non-alcoholic beverages to help keep everyone refreshed and energized.
Saturday, March 15th from 1:00pm to 4:00pm
FREE!
Spend an afternoon enjoying free art activities inspired by The Bronx Museum’s current exhibition, FUTURA 2000: BREAKING OUT!
Activities led by Bronx Museum Educators are fun for all ages and accessible to families with young children.
Drop-ins are welcome, but we appreciate your optional registration, especially if you plan to come with a larger group.
Saturday, March 15th from 1:00pm to 2:00pm
Location: Crotona Nature Center in Crotona Park
There’s no better way to contribute to a cleaner and healthier community than by volunteering. Join the Urban Park Rangers and fellow community members to clean and beautify Crotona Park.
Sunday, March 30th from 2:00pm to 3:00pm
Location: Crotona Nature Center in Crotona Park
Trees have a special place in our environment. Join us for a hike of Crotona Park in search of different tree species and learn some ways to identify these trees during the changing season.
February 15th through April 27th
Our annual celebration of all things orchid carries you to the vibrant setting of Mexico for The Orchid Show: Mexican Modernism. Set off on a journey where the fusion of tradition and contemporary artistry takes center stage amid awe-inspiring displays of orchids, and wander through lush landscapes brought into vivid relief with thousands of flowers that showcase diverse ecosystems and rich cultures. Among bright arrangements of orchids in settings inspired by the bold, multicolored designs of Mexican modernist architect Luis Barragán, come visit a paradise of tropical beauty—without ever leaving the Bronx.
Saturday, March 15th from 9:30am to 4:00pm
Inspiring Youth to Learn and Lead Through Composting
Get Crazy for Composting with NYBG’s Bronx Green-Up and friends! Join us for this mini-compost conference to celebrate community composting in New York City. Enjoy presentations, a panel discussion, compost workshops, and network with other compost enthusiasts. Connect with environmental organizations offering educational, technical, and grant resources. Learn from and elevate the voices of community composters in NYC who are diverting organic waste from landfills, revitalizing our soils to grow food, building resilient communities, and promoting environmental justice.
Saturday, March 15th from 10:00am to 12:00pm
Location: North East Corner of Orchard Beach Parking Lot in Pelham Bay Park
Volunteer with the Stewardship Team to protect the forested areas in Pelham Bay Park! Volunteers will contribute to ongoing restoration work and learn the importance of species diversity to ecosystem health.
Saturday, March 29th from 7:00pm to 8:30pm
Location: Pelham Bay Nature Center in Pelham Bay Park
Join the Urban Park Rangers on an evening nature walk at Pelham Bay Park to learn all about the wacky world of woodcocks Also known as the Timberdoodle; Woodcocks take the skies at night with dazzling corkscrew flight patterns and charming vocalizations.
Saturday, March 22nd from 1:00pm to 2:00pm
Location: Van Cortlandt House Museum in Van Cortlandt Park
Join VCHM Director Margaret Holmes for a special guided tour exploring the lives of women in New York from the seventeenth through the nineteenth centuries. Using objects from the museum’s collection and the historic domestic spaces of the house, this tour examines how women shaped both home life and the broader social fabric of their time.
Tour Highlights:
Registration is required as space is limited.
Sunday, March 23rd from 1:00pm to 2:30pm
Location: Van Cortlandt Nature Center in Van Cortlandt Park
Learn about Ireland’s first female botanist Ellen Hutchins and live her legacy with a botanical walk followed by a botanical art workshop!
Sunday, March 16th from 10:00am to 1:00pm
Tickets: Free with admission to the grounds
Location: Meet at Wave Hill House
In honor of Women’s History Month, we’re learning about women who have designed and cared for the gardens we love. With their work in mind, let’s make our own miniature creations inspired by places like community gardens and Wave Hill.
At 11:30am families can enjoy a storytime program in the Gund Theater, all ages welcome. We will be honoring Women’s History Month with a reading of the book In Our Garden by Pat Zietlow Miller.
Registration not required.
Saturday, March 22nd from 1:00pm to 2:00pm
Tickets: Free with admission to the grounds
Location: Meet at Perkins Visitor Center
March can feel like winter’s last gasp, but look closely and you’ll see that nature is waking up all around you! Wander around Wave Hill with guest educator Corinne Flax to find early signs of spring throughout the grounds. Connect with nature and feel the world waking up around you, then wake up your own body with yoga-based poses and games. Recommended for ages three to eight. Severe weather cancels.
Friday, March 28th from 6:00pm to 9:00pm
Location: Williamsbridge Oval Recreation Center
Join NYC Parks for Silent Disco event at Williamsbridge Oval Recreation Center. Come out and boogie on the dance floor while you listen to your favorite music using headphones. This event is free and open to the public.
Did you know that Great Performances is headquartered in the Mott Haven neighborhood of the Bronx? We love being a part of the Bronx community, supporting other Bronx-based companies, and giving back to our community.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
This is a great gluten-free recipe. It goes well with soups and every time I’ve made it, I tweak it a bit. I use a cast iron pan, which takes a longer to heat up, but then stays hot longer. I also let the batter sit for 20-30 minutes, which improves its hydration and consistency.
Adding more water makes a thinner, more delicate crepe that bakes faster. Less water makes a crepe that’s a bit more cake-y. A thicker batter will also work better if you want smaller, individual crepes. Depending on the thickness, you may have to turn over the crepe and brown the other side.
Try adding chives, chopped garlic, sliced cherry tomatoes, chili sauce, parmesan cheese, or other ingredients for extra deliciousness. Additions require a careful eye so they don’t burn because the pan is so hot.
