Jump to Recipe

About Chefs’ Choir®

A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →

This month, Chef Tatiana Iglesias shares a delicious recipe perfect for an outdoor brunch or breakfast for dinner: Grilled Eggs in Bell Peppers with Guacamole. The sweet bell peppers pick up a savory smokiness from the grill, and are the perfect vessel for grilled eggs. You can easily adjust this recipe for however many people will gather around the table, and it’s a great addition to any brunch spread. Chef Tatiana’s brunch options included grilled steak, roasted baby potatoes with cherry tomatoes and garlic, arugula salad with radishes and goat cheese, and a vegan breaded chik’n cutlet.

One of the reasons I love summer so much is because it gives me an excuse to grill as often as possible. There’s something really special about gathering with friends and family, enjoying the outdoors, and sharing a meal made with love. That simple act of being together, with good food and free time, brings me so much joy.

Grilling is more than a cooking method to me; it’s a way to slow down, connect, and savor the moment. And one of my favorite simple grilling recipes is these grilled bell peppers filled with eggs. They’re fresh, fun, and perfect for a weekend brunch or casual summer get-together.

Grilled Eggs in Bell Peppers with Guacamole

by Chef Tatiana Iglesias

 

Serves 2-4

Ingredients

  • 2 large bell peppers, halved lengthwise and seeds removed
  • 4 eggs
  • Olive oil
  • Salt and pepper
  • Optional toppings: chopped scallions, chili flakes, fresh herbs

For the Guacamole

  • 2 ripe avocados
  • Juice of 1 lime
  • 1 small clove of garlic, finely grated or minced
  • Salt
  • Optional: chopped cilantro, diced tomato, minced jalapeno

Procedure

  1. Preheat your grill to medium heat
  2. Lightly brush the outside of the bell pepper halves with olive oil and place them on the grill, cut side up
  3. Carefully crack one egg into each pepper half. Close the lid and grill for 10-12 minutes, or until the whites are set and the yolks are cooked to your liking.
  4. While the peppers are grilling, prepare the guacamole. Mash the avocados with lime juice, garlic, and salt. Add any optional mix-ins you like.
  5. Serve the grilled eggs hot, with a generous scoop of guacamole on the side.

More Recipes by Chef Tatiana Iglesias

Jump to Recipe

About Chefs’ Choir®

A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →

This month, Chef Tatiana Iglesias shares a delicious recipe perfect for an outdoor brunch or breakfast for dinner: Grilled Eggs in Bell Peppers with Guacamole. The sweet bell peppers pick up a savory smokiness from the grill, and are the perfect vessel for grilled eggs. You can easily adjust this recipe for however many people will gather around the table, and it’s a great addition to any brunch spread. Chef Tatiana’s brunch options included grilled steak, roasted baby potatoes with cherry tomatoes and garlic, arugula salad with radishes and goat cheese, and a vegan breaded chik’n cutlet.

One of the reasons I love summer so much is because it gives me an excuse to grill as often as possible. There’s something really special about gathering with friends and family, enjoying the outdoors, and sharing a meal made with love. That simple act of being together, with good food and free time, brings me so much joy.

Grilling is more than a cooking method to me; it’s a way to slow down, connect, and savor the moment. And one of my favorite simple grilling recipes is these grilled bell peppers filled with eggs. They’re fresh, fun, and perfect for a weekend brunch or casual summer get-together.

Grilled Eggs in Bell Peppers with Guacamole

by Chef Tatiana Iglesias

 

Serves 2-4

Ingredients

  • 2 large bell peppers, halved lengthwise and seeds removed
  • 4 eggs
  • Olive oil
  • Salt and pepper
  • Optional toppings: chopped scallions, chili flakes, fresh herbs

For the Guacamole

  • 2 ripe avocados
  • Juice of 1 lime
  • 1 small clove of garlic, finely grated or minced
  • Salt
  • Optional: chopped cilantro, diced tomato, minced jalapeno

Procedure

  1. Preheat your grill to medium heat
  2. Lightly brush the outside of the bell pepper halves with olive oil and place them on the grill, cut side up
  3. Carefully crack one egg into each pepper half. Close the lid and grill for 10-12 minutes, or until the whites are set and the yolks are cooked to your liking.
  4. While the peppers are grilling, prepare the guacamole. Mash the avocados with lime juice, garlic, and salt. Add any optional mix-ins you like.
  5. Serve the grilled eggs hot, with a generous scoop of guacamole on the side.

More Recipes by Chef Tatiana Iglesias

A 20-Course Cinematic Dinner for G20

Menu by Great Performances | Hosted at Shift Midtown | Concept by THREE20

As part of a three-day celebration leading up to the New York City premiere of Amazon Studios’ G20, the creative team at THREE20 envisioned an immersive experience that would bring together culture, community, and cinematic storytelling. One of the centerpieces of the weekend: a 20-course interactive dinner designed to echo the emotional rhythm of the film.

With just one week to develop the menu, Great Performances—led by Culinary Director Andrew Smith and Senior Event Director Gary Bedigan—designed a five-act culinary journey, with four courses per act. Each phase of the meal was crafted to align with the evolving tone and visuals of the evening, supporting a fully immersive, multi-sensory experience.

Shift Midtown, the host venue, provided the perfect backdrop for THREE20’s vision, transforming the space with projection mapping and live performance. Walls, tables, and plates became dynamic storytelling surfaces. Actors moved through the room. Guests were transported into a world where fiction, film, and food collided.

From the first bite to the final scene, the dinner played a central role in the evening’s narrative—a seamless collaboration between visual storytelling, live performance, and culinary creativity.

We were honored to support THREE20’s bold concept and help bring one of the most memorable moments of the G20 premiere to life.

The Menu

COURSE ONE

  • Diplomatic Immunity – Compressed Strawberry, Yuzu Tamari, Kaluga Caviar, Micro Shiso

 

COURSE TWO

  • Opening Statement – Asparagus, Micro Greens, Herb Cream, Flowers

 

COURSE THREE

  • Global Alliance – Beef Carpaccio, Thai Sunflower Chicken Satay, Souvlaki Vegetable Skewer

 

COURSE FOUR – Beverage

  • Red Carpet Toast – Prosecco, St. Germain, Rose, Watermelon

COURSE FIVE

  • Breach Detected – Smoked Wild Mushroom Tea

 

COURSE SIX

  • Encrypted Message – Carrot Flan, Cured Egg, Hidden Message Rice Crisp

 

COURSE SEVEN – Beverage

  • Power Play – Vodka, St. Germain, Lime, Honey, Jalapeno Agave Cream               

 

COURSE EIGHT – Palate Cleanser

  • Red Alert – Lemon Sorbet, Electric Mango Powder

COURSE NINE – Beverage

  • Truth Serum – Three-Layer Shot, Green Juice, Tomato Water, Nasturtium, Gin Dropper

 

COURSE TEN

  • The Lie Detector – Foie Gras Toast, Brioche, Concord Grape, Pistachios, Milk Chocolate Ganache Toast, Brioche, Concord Grape, Pistachios

 

COURSE ELEVEN

  • Deep Fake Dessert – Savory Tart Shell, Salmon Tartare, Beet Cream, Lemon Pepper Pearls

 

COURSE TWELVE

  • Blackout File – Vegetable Ash Risotto, Pitch Black Parmesan Frico

COURSE THIRTEEN

  • Code Red – Torched Mackerel, Carrot Wakame, Ninja Radish

 

COURSE FOURTEEN

  • Collateral Damage – Slow Poached Arctic Char, Crème Fraiche, Chili Oil, Green Oil, Salmon Roe

 

COURSE FIFTEEN

  • The Beast Bite – A-5 Wagyu, Smashed Potato, Truffle Demi

 

COURSE SIXTEEN – Beverage

  • Restart Sequence – Espresso Martini

COURSE SEVENTEEN

  • Rebuild the Summit – Strawberry Shortcake, Vanilla Sponge, Vanilla Chantilly, Strawberry-Rose Compote

 

COURSE EIGHTEEN

  • Presidential Decree – Milk Chocolate Dipped Grissini, White Chocolate Drizzle, Rice Paper Message
  •  

COURSE NINETEEN – Beverage

  • State of the Union – Delicate Cocktail

 

COURSE TWENTY

  • Classified Ending – Chocolate Dome, Espresso Cream, Dark Chocolate Truffle

We’re thrilled to announce the opening of Clara Restaurant at The New York Historical. The newest addition to the Great Performances family, it’s a long-awaited collaboration between some of our most valued partners.

Clara Restaurant is the result of a dynamic partnership between Great Performances, The New York Historical, and celebrated chefs Alex Guarnaschelli and Michael Jenkins. As part of our exclusive hospitality partnership with The New York Historical, GP operates both Clara Restaurant and the Cafe, bringing elevated dining to one of the city’s most iconic cultural institutions.

Working with Food Network star Alex Guarnaschelli—a longtime friend of GP—and Chef Michael Jenkins on this project has been a flavorful collaboration born from a shared love of food and hospitality. Their creative vision and culinary talent have brought Clara to life in a way that beautifully reflects the restaurant’s setting and story.

Located on the lower level of The New York Historical, Clara is a warm, modern American restaurant with a menu inspired by the rhythm of the seasons. The menu is built around ingredients sourced from local green markets and our very own Katchkie Farm, ensuring every dish reflects the bounty of the region with freshness and intention.

Guests can expect vibrant vegetables, responsibly sourced proteins, and thoughtful preparations that let the ingredients shine. The dessert menu offers a unique twist: a different homemade cake each day, showcasing classic techniques and seasonal flavors with a touch of surprise.

Named in honor of Clara Driscoll, the brilliant designer behind many of Tiffany Studios’ most iconic stained-glass works, the restaurant embodies both artistry and elegance—a perfect match for tis home within New York’s first museum.

We’re incredibly proud of this new chapter and invite you to join us at Clara!

Visit Clara Restaurant to learn more and make a reservation.

We hear organizations across industries talk about “curating the next generation”.  But what exactly does that mean?

For Jazz at Lincoln Center, that means music education from a child’s earliest days before they can walk with Wee Bop, all the way through high school and beyond.  This year, Jazz’ signature education program Essentially Ellington is celebrating 30 years of outstanding high school bands welcoming 30 high school bands from around the country. 

For Great Performances, it’s a unique opportunity to peak into the most innovative jazz education programs in the world.  For 5 days, these students are immersed in workshops, jam sessions, rehearsals and performances in the House of Swing, Frederick P Rose Hall. 

But by far, our favorite event of the weekend is the opening night dinner.  On Wednesday night, we will serve over 700 students from 30 high school bands.  While our menu might not seem as sophisticated as a black-tie gala, the food is nonetheless made with love, encouraging these talented teenagers a chance to break bread together.  We serve a comforting family style meal of chicken, salads, mac and cheese and of course entirely nut-free desserts.

The magical Appel Room, with its glorious city views, becomes home to the students’ first night in NYC.  The wows are overwhelming.  The seating arrangements for the students are arranged by the musical instruments they play, giving the students instant bonding connections.  Our waitstaff become “ice breaker” hosts, like camp counselors, helping to introduce sometimes shy students to each other, find out where they are from and what instrument they play.  By the end of the dinner the students have formed lifelong bonds, and lucky for us… we get to witness the future Jazz musicians in the earliest days of their budding careers with high energy jam sessions! 

Click here to view the full festival schedule, see this year’s finalist bands, stream all events leading up to the final concert, and purchase tickets to the finale at Metropolitan Opera House featuring top student ensembles and the Jazz at Lincoln Center Orchestra with Wynton Marsalis. 

Check out these heartwarming videos from last year’s post-dinner jam sessions. Good luck to all 30 schools competing and congratulations to Jazz on celebrating 30 years of EE!

Essentially Ellington Family Style Dinner

  • BBQ Chicken
  • Mac & Cheese  
    • Fontina, Gruyere, White Cheddar
  • Fingerling Potato Salad
    • Grilled Leeks, Red Pepper & Frisee
  • Garden Salad 
    • Spinach, Romaine, Cucumbers, Red & Yellow Peppers, Cherry Tomatoes, Balsamic Vinaigrette
  • S’mores Squares
  • Vegan Miniature Chocolate Chip Cookies

Here’s a recipe my mom always makes. It’s tasty, healthy, vegan and beautiful on the table. 

Russian Vinaigrette, we call Vinegret, is a classic Russian salad featuring diced cooked beets, potatoes, carrots, pickles,sweet peas, scallions and dill. Dressed with a simple seasoning of oil, salt and pepper. It’s on the table of most family holidays. Always made by my mom. Best made the day before so the beets have time to release their color.

Ingredients

  • 5 medium beets
  • 3 medium carrots
  • 3 medium potatoes
  • 4-5 pickles
  • 1 can sweet peas, drained
  • 1 bunch scallions
  • 1/4 bunch Dill
  • Oil of your choosing
  • Salt & Pepper to taste

Procedure

  1. In a medium pot boil beets for about 1 hour or until they are tender.
  2. In a separate pot, boil whole potatoes and carrots in their skins for about 30 minutes or until a knife goes in smoothly.
  3. Drain the vegetables and let them cool to room temp.
  4. Peel the skins from the potatoes, beets and carrots, easiest to do with a pairing knife. Dice the beets, potatoes, carrots and pickles into a big bowl.
  5. Mix everything together, adding scallion, dill, oil, salt, pepper and vinegar(if using) to taste. Refrigerate until ready to eat, tasting once more for seasoning before serving.

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.

This month, we’re celebrating Mother’s Day (although it really should be a daily, year-round celebration, we take special note of it on the second Sunday of May). Our chefs and colleagues have shared their stories about their mothers and grandmothers, and about their own experiences as mothers. Read on to get some inspiration for your Mother’s Day!

There’s something unmistakably enchanting about summer. Maybe it’s the long, golden days that stretch into star-kissed nights, or the way flowers and fruits burst into their fullest expression, transforming farms and gardens into lush, vibrant playgrounds. For couples looking to say “I do,” summer offers a season rich with warmth, joy, and celebration.

.

At Great Performances, we’ve had the pleasure of crafting unforgettable summer weddings, each one radiating with the energy and light of the season. Whether you’re dreaming of an elegant garden affair, a rustic-chic barn reception, or a glamorous rooftop soirée with sweeping sunset views, summer is a season full of bold possibilities.

Why Summer?

Summer weddings capture the spirit of abundance and light. From June through August, New York and the Hudson Valley come alive with ripe fruit, blooming fields, and warm breezes. Our farm is in its prime, overflowing with sunflowers, heirloom tomatoes, herbs, and other seasonal delights that inspire both our menus and floral arrangements.

You’ll enjoy late sunsets that give you more time for outdoor celebrations and breathtaking golden-hour photography. Summer also offers a wider window for alfresco dining, lawn games, and barefoot dances under the stars.

A Few Planning Tips

Summer weddings capture the spirit of abundance and light. From June through August, New York and the Hudson Valley come alive with ripe fruit, blooming fields, and warm breezes. Our farm is in its prime, overflowing with sunflowers, heirloom tomatoes, herbs, and other seasonal delights that inspire both our menus and floral arrangements.

You’ll enjoy late sunsets that give you more time for outdoor celebrations and breathtaking golden-hour photography. Summer also offers a wider window for alfresco dining, lawn games, and barefoot dances under the stars.

A Few Planning Tips

Think shade and hydration – Summer temperatures can soar, so plan for shade, fans, or elegant parasols for guests during ceremonies. Refreshing drinks stations with fruit-infused water or chilled signature cocktails are a must.

Seasonal bites – Lean into the season with light, fresh dishes that feature summer’s best produce. Our culinary team loves creating menus with chilled soups, grilled vegetables, and farm-fresh desserts.

Stay cool – Consider attire that’s breathable and event-friendly, and chat with your stylist about weather-proofing your hair and makeup for heat and humidity.

Summer Weddings, Your Way

Whether you imagine saying your vows under a floral-draped arbor, clinking glasses at a vineyard estate, or hosting a weekend-long celebration in the country, summer provides a perfect stage.

At Great Performances, we collaborate closely with our couples to shape their summer wedding vision—every element grounded in creativity, sustainability, and genuine hospitality. If you’re dreaming of a wedding filled with sunshine, laughter, and peak-season beauty, we’re ready to help bring your day to life.

Let’s create something radiant together.

Wedding Inspiration

Weddings with Great Performances

As the days stretch long and golden, our palates begin to crave what the season gives us in abundance: freshness. This summer, cocktails are getting a verdant twist, with bartenders and home mixologists leaning into the beauty of botanicals, the brightness of citrus, and the aromatic charm of fresh herbs.

Gone are the days when summer drinks were just sweet and boozy. Today’s cocktails are layered, balanced, and inspired by the garden — drawing flavor from rosemary sprigs, lavender buds, basil leaves, and cucumber slices. Whether it’s a lavender lemonade spritz or a basil-infused margarita, these herbaceous additions bring complexity and a dose of natural elegance to your glass.

Citrus is, of course, a summertime staple, but this year, it’s not just about squeezing in a wedge of lime. Citrus is being reimagined — infused into syrups, muddled with fresh herbs, or paired with floral liqueurs to create drinks that are as beautiful to look at as they are refreshing to sip.

To celebrate this botanical trend, we’re thrilled to feature a summer cocktail from our restaurant partner Clara, located inside the New York Historical. This Cucumber and Rosemary Gin and Tonic is the kind of drink you want in hand while lounging on a terrace or watching the sun dip behind the skyline. It’s crisp, herbal, and subtly sweet — a perfect summer pour.

Cocktail Recipe: Cucumber and Rosemary Gin & Tonic

From Clara Restaurant at The New York Historical

Ingredients

  • 1.5 oz Beefeater London Dry Gin
  • 3 cucumber slices, muddled
  • 1 oz rosemary lemon syrup (recipe below)
  • Tonic water, to top
  • Cucumber slice, for garnish

Procedure

  1. Muddle cucumber slices in a shaker.
  2. Add gin and rosemary lemon syrup, then shake with ice.
  3. Strain into a glass filled with fresh ice and top with tonic water.
  4. Garnish with a cucumber slice.

Rosemary Lemon Syrup

Ingredients

  • 1/4 cup water
  • 1/4 cup sugar
  • 1 rosemary sprig
  • Juice of 1/2 lemon

Procedure

Combine water, sugar, and rosemary in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in lemon juice, and let steep until cool. Strain and store in the fridge for up to one week.

This cocktail is summer sophistication in a glass — crisp cucumber coolness meets the depth of rosemary and the brightness of lemon, with the gin’s botanicals tying everything together. It’s a refreshing way to embrace the season’s flavors while keeping things simple and elegant.

Whether you’re crafting drinks at home or looking for inspiration for your next event, don’t be afraid to experiment with the contents of your garden or windowsill herb box. Summer’s here — and it tastes like rosemary and sunshine.

More Cocktail Inspiration

The summer BBQ isn’t just a casual affair—it’s a culinary celebration of the season’s best. And while the charm of grilled fare lies in its simplicity, achieving that perfect sear, smoke, and flavor takes a little finesse. Whether you’re cooking for close friends or curating an elevated outdoor experience, mastering the grill is key to summer hospitality.

At Great Performances, our chefs know that fire and flavor go hand-in-hand. Here’s your insider’s guide to planning a summer BBQ that delights from the first sizzle to the last bite—with real grilling tips, seasonal menu suggestions, and a focus on fresh, sustainable ingredients.

1. Master the Flame

Direct vs. Indirect Heat Understanding your grill zones is essential. Use direct heat for quick-cooking items like burgers, skewers, and thinner cuts. For larger items (like bone-in chicken, ribs, or thick vegetables), indirect heat lets you cook low and slow without burning.

Pro Tip: Always preheat your grill for 10–15 minutes, and keep the lid closed as much as possible to control temperature.

2. Marinate & Season with Intention

Let ingredients shine with balanced marinades or dry rubs:

  • Marinades should include acid (like citrus or vinegar), fat (olive oil or yogurt), salt, and aromatics (herbs, garlic, spices). Marinate meats for at least 2–4 hours; fish and veggies need less—30 minutes to 1 hour.
  • Dry rubs are perfect for ribs, steak, and firm vegetables. Use brown sugar for caramelization, smoked paprika for depth, and cracked pepper or mustard seed for texture.

Don’t forget: Always bring proteins to room temperature before grilling, and pat them dry for the best sear.

3. Grill More Than Meat

Grilled produce brings unmatched depth of flavor. Some of our favorites from the farm:

  • Grilled Romaine or Radicchio – slight char with lemon-parmesan dressing
  • Zucchini, Eggplant & Peppers – brushed with olive oil and thyme
  • Stone Fruit – halved peaches or nectarines grilled and topped with honey and mascarpone
  • Corn on the Cob – grilled in husk or brushed with miso-lime butter

Chef’s Touch: Grill lemon halves or scallions to squeeze or scatter over everything for a finishing flourish.

4. Don’t Forget Temperature Control

Use a meat thermometer for precise cooking:

  • Chicken: 165°F
  • Beef (medium rare): 135°F
  • Pork: 145°F
  • Fish: 125°F (and remove just before it hits temp—it’ll carry over)

Let meat rest after grilling—this redistributes juices and prevents dryness.

5. Sauce Smartly

Great sauces take grilled dishes to the next level:

  • Chimichurri (parsley, garlic, vinegar, olive oil) for steak or grilled tofu
  • Peach or Bourbon BBQ Sauce for chicken or ribs
  • Green Goddess or Yogurt-Herb Drizzles for vegetables or lamb
  • Salsa Verde or Roasted Tomato Relish for fish

Make sauces ahead and serve at room temp for best flavor and ease.

6. Plan the Whole Plate

Don’t just think about the grill—plan the plate. Every great BBQ menu needs:

  • A grilled protein or vegetable centerpiece
  • A bright, fresh element (like a cucumber salad, pickled onions, or vinaigrette-tossed greens)
  • A hearty grain or starch (like farro salad, grilled potato planks, or buttered corn)
  • Something cold and creamy (coleslaw, tzatziki, or whipped feta)

Balance temperature, texture, and taste—and your plate will sing.

 

Fire, Flavor, and Fresh Ingredients: The Great Performances Way

Summer BBQs are about more than burgers and buns—they’re a chance to connect over thoughtfully prepared food, to celebrate the bounty of the season, and to elevate the everyday. At Great Performances, we bring that chef-driven care to every grill station, from weddings on the farm to rooftop corporate events.

Need help planning a chef-led BBQ, custom menu, or farm-fresh experience? We’ve got the tools, the talent, and the tongs.

Let’s make your summer sizzle.

Looking for some grilling inspiration?

Check out our summer grilling and barbecue recipes from our Chefs’ Choir!