A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
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
Fueling Creativity, One Grant at a Time
The Great Performances Artist Fellowship Awards celebrate and support the artistic pursuits of our team members. Each year, we award four $5,000 grants to employees engaged in creative projects across various disciplines, helping them advance their artistic careers while continuing their work in hospitality. The fellowship embodies Great Performances’ long-standing commitment to fostering a community where the arts and hospitality thrive together.
A Legacy of Supporting Artists
The Artist Fellowship Awards were founded by Great Performances’ CEO and founder, Liz Neumark. As an aspiring photographer, Liz built GP to provide flexible work opportunities for women in the arts, allowing them to support themselves while pursuing their creative ambitions. What began as a small initiative in 1986 with two $1,000 grants has grown into a celebrated program that has awarded thousands of dollars to emerging and established artists within the GP family.
Why We Invest in Creativity
Great Performances has always been deeply connected to the arts. From our origins as a catering company designed to support artists to our continued collaborations with New York City’s most prestigious cultural institutions, creativity is at the heart of what we do. The Artist Fellowship Awards were established to reinforce our commitment to the arts by directly investing in the artistic dreams of our team members. We recognize that many of our employees are multi-talented individuals balancing their work with their artistic aspirations, and we want to help them succeed.
How It Works: From Application to Award
Each year, GP invites employees to apply for the Artist Fellowship Awards by submitting proposals detailing their artistic projects and how the grant will help bring them to life. Applications are reviewed by a panel of distinguished judges from the arts and cultural sectors. In 2024, our panel included leaders from Caramoor, The Apollo Theater, and other esteemed organizations. Winners are honored at a special ceremony, and their projects are featured in GP’s ongoing celebration of the arts.
Celebrating Our Artists’ Success
The Artist Fellowship Awards have funded projects spanning film, music production, publishing, visual arts, and more. Our 2024 recipients include a musician creating a tribute album to legendary bassists, a poet and performer exploring themes of resilience, a filmmaker developing an animated drama, and a composer recording an original musical. The awards have been featured in The New York Times and The Wall Street Journal, underscoring the impact of our commitment to the arts.
We are proud to support our team’s artistic endeavors and look forward to seeing the incredible work that continues to emerge from this program.
Learn More & Get Involved
- About Great Performances
- Join Our Team
PREVIOUS FELLOWSHIP WINNERS AND JUDGES
2024 Artist Fellowship
Winners
- Trifon Dimitriov – For creating an album which will be a tribute to well-known bassists.
- Nastasia Filiaeva – For an exploration of resilience, protest, and reconnection through musical and poetic collaboration
- Tira Adams – For creating an animated drama about a black family of conjurers in Brooklyn
- David Quang Pham – For the production of an album of his original musical which has already had its stage debut.
Judges
- Ed Lewis, President and CEO, Caramoor
- Kamilah Forbes, Executive Producer, The Apollo Theater
- Ryan Hill, Founder and CEO, Apotheosis
- Dr. Meisha Porter, Visiting Senior at the Center for Educational Innovation
- Adam Gwon, Composer and Lyricist
2023 Artist Fellowship
Winners
- Jonathan Lauture – To expand his children’s media company, Johnny’s Way.
- Aubrey Hunt – To collaborate with a professional writer and illustrator for the digital and print publication of his book.
- Iyana Shelby – To cover marketing, art creation, and presentation of “Art You Can Feel” which explores the tapestry of human emotions.
- Amir Windley – To support the creation of his film, “Ties That Choke”, an exploration of the unbreakable bond of childhood friendships.
Judges
- Heather Lubov, Executive Director, City Parks Foundation
- Viviana Bianchi, Executive Director, The Bronx Council of the Arts
- Angela Vallot, Consultant, Entrepreneur
- Klaudio Rodriquez, Executive Director, The Bronx Museum of the Arts
2019 Artist Fellowship
2019
Winners
- Damir Catovic – To purchase equipment for a dark room to support his analog photography that chronicles various aspects of New York City.
- Justin Rozanski – To realize a novel sonic design installation entitled “The Healing Powers of Cats, A Sonic Exploration” based on the purring of (his) cats that generate therapeutic sound waves.
- Almira Session – To launch Motivating Eleemosynary Juvenescent (MEJ), which will create a safe environment for children living in New York City’s shelter system to learn how to express themselves through dance therapy, counseling and mentorships, while learning about healthy eating, food preparation and budgeting.
- Brigitte Williamson – To write and direct “Sweetie Pie”, a comedic microfilm about one woman’s pursuit of the perfect pie.
Judges
- Howard Axel, CEO of Four Freedoms Park on Roosevelt Island
- Christina Karahalios, Senior Director of Operations for international art gallery Hauser & Wirth
- Cheryl Milstein, arts philanthropist whose foundation contributed to the likes of The Public Theater, New York Philharmonic and the Alvin Ailey Dance Foundation
- Cyndi Stivers, Director of the TED Residency
2016 Artist Fellowship
2016
Winners
- Evan Edwards – To produce a CD to promote his new musical to the backers, developers and festivals whose creative and financial support were necessary for him to realize its full-scale production.
- Lucy Gram – To produce a three-day workshop of “In the Belly,” a new play about family, legacy and how we shape ourselves into independent adults despite our parents’ mistakes.
- Adam Miller – To produce a documentary called “BUCKETS” about Larry Wright, the creator of bucket drumming.
- Kristin Yancy – To orchestrate a workshop of “The Hunt,” an original approach to the quickly growing subset of the dramatic arts – immersive theater.
Judges
- Diana Roesch DiMenna, philanthropist
- Jean Hanff Korelitz, author
- Jeffrey Haydon, CEO, Caramoor Center for Performing Arts
- Heather Hitchens, Executive Director, American Wing Theatre
2015 Artist Fellowship
2015
Winners
- John Jacob Lee – To publish a mission-driven zine exploring themes of gender, race, and class through a variety of artistic mediums
- Hayet Moufti – To produce “My Empire of Solitude,” a 25-minute dance piece that will be a community-oriented work of art.
- Chris Corporandy – To complete certification by the Knight-Thompson Speech Work organization as an accent, dialect, and speech teacher for actors
Judges
- Scott Berrie, Emmy Award-winning Producer and CEO/Founder of Impulse Creative Productions
- Tangie Murray, Executive Director at Rush Philanthropic Arts Foundation
- Richard Zinman, Managing Director at Credit Suisse
- Kerry Steib, Director of Social Impact at Spotify
- Susan Henshaw Jones, Director of the Museum of the City of New York
2013 Artist Fellowship
2013
Winners
- Daniel Perez Gomez – To work with animal shelters to take high-quality photographs of dogs in order to increase their chances of adoption.
- Kathryn Anible – To publish “The Leafy Greens Cookbook” containing 100 recipes that featured a variety of greens.
- Anthony Wills – To write a screenplay “Pride from the Door,” which deals with race, addiction and loss.
Judges
- Lisa Dennison, Sotheby’s, Chairman, North and South America
- Hughlyn Fierce, Retired Jazz at Lincoln Center CEO and active not-for-profits board member
- Susan Freedman, President, Public Art Fund
- Brian Munn, Actor, starred in Wicked, and a former GP staff member
- Bronson van Wyck, Founder & Event Producer, Van Wyck & Van Wyck
2011 Artist Fellowship
2011
Winners
- Tim Marback – To produce his play “Mend” under the direction of Olympia Dukakis.
- Michael Menger – To produce his own work, “The Really Big Pirate Show”.
- Charles Wulster – To complete production on his film, “The Defenders of Belfast”.
Judges
- Gail Beltrone, Vice President, Frederick P Rose Hall, Jazz at Lincoln Center
- Marsha Firestone, President and Founder, Women Presidents’ Organization
- Timur Galen, Global Head of Corporate Services and Real Estate, Goldman Sachs
- Brian Halweil, Editor/Publisher, Edible Magazines
- Jonelle Procope, President and CEO, Apollo Theater Foundation
2006 Artist Fellowship
2006
Winner
- Garry Novikoff – To complete the final mixing, mastering, and production of his self-produced CD “Dog on the Moon.”
2000 Artist Fellowship
2000
Winners
- Trayce Gardner – To found the Brooklyn Young Filmmakers Center, which promotes “literacy, leadership, social skills, intergenerational exchange, and job training” to under-privileged NYC youth through film studies and film-making.
- Joe Clancy – To start The Drilling CompaNY, which develops and produces new dramatic works by emerging American playwrights.
By Sarah Prawl
Gala season is in full swing and we celebrated with two spectacular events at our partner venues in April: Brooklyn Museum’s 2019 Brooklyn Artists Ball and Jazz at Lincoln Center’s Annual Gala 2019: The Birth of Jazz.
2019 Brooklyn Artists Ball
April 16, 2019
David Stark Design transformed The Beaux-Arts Court into a colorful, festive venue for the 8th Annual Brooklyn Artists Ball which brings together local and notable artists, raises money for the museum’s programs and honors individuals and organizations making a difference in the art community. This year, Bank of America and artist Nick Cave were honored for their work and support.
Inspired by the museum’s current exhibit, Frida Kahlo: Appearances Can Be Deceiving, which celebrates artist and activist Frida Kahlo, the decorations featured a custom canopy made from thousands of papel picado flags, creating a magnificent centerpiece in the dining room.
The gala’s 600 guests enjoyed a delicious dinner featuring Shrimp Ceviche Tostada with Hamachi Blood Orange Aquachile; Goffle Road Farm’s Chicken Breast with Mole Amarillo, Vegetable-Stuffed Squash Blossom and Blue Corn; and a decadent Horchata Flan. Following the sumptuous Mexican cuisine inspired meal, the dining room turned into a dance floor for a dance party where 1200 guests enjoyed sounds by DJ Swizz Beatz.
Annual Gala 2019: The Birth Of Jazz
April 17, 2019
Celebrating the start of their 31st season, the theme for this year’s gala was “The Birth of Jazz: From Bolden to Armstrong,” which focused on legendary trumpet player Buddy Bolden’s impact on the sounds of New Orleans and the genesis of jazz. The night featured special performances by Wynton Marsalis, Harry Connick, Jr., Jon Batiste, Sullivan Fortner and more as they performed timeless jazz hits. Philanthropists Becky and Art Samberg and legendary New Orleanian pianist Ellis Marsalis were honored for their contributions and impact in the jazz community.
After the concert, the gala’s 400 guests enjoyed dinner with a panoramic view of Columbus Circle and Central Park South and a delicious menu, which included a Vestige Salad with Cherry Tomatoes, Poblano Crema and Toasted Pumpkin Seeds; Atlantic Cod with Seasonal Vegetables, Marble Potato, Aioli and Lemon Pistou; and Choco-Banana Tart with Praline Mousse, Chocolate Whipped Ganache, Banana Foster and Caramel Sauce. It was truly a special evening and guests commented that it was unlike anything they’d attended before.
By Chef Saul Bolton
I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.
I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.
PISTACHIO CAKE
Serves 6
INGREDIENTS
PROCEDURE
5 whole eggs, room temperature
¾ cup sugar
8 oz butter, browned and cooled to room temperature
1 tsp vanilla extract
½ cup potato flour
½ tsp baking powder
8 oz pistachios, unsalted and finely pulsed in a food processor
1 tsp lemon zest, chopped
1 tsp of kosher salt
9 inch cake pan, buttered and floured
3 ½ oz confectioners’ sugar
1 tbsp lemon juice
Preheat oven to 325°F
In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.
In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.
Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.
Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.
Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.
In a small bowl, mix the confectioners’ sugar and lemon juice.
To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.
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By Chef Saul Bolton
I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.
I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.
THAI NOODLE KUGEL
Serves 6
INGREDIENTS
PROCEDURE
4 cloves of garlic, sliced
1 small white onion, small dice
1 medium red pepper, julienned fine
½ lb shitake mushrooms, destemmed and cut in half
2 tbsp red curry paste (shellfish free)
8 oz egg noodles, cooked al dente
6 oz extra firm tofu, cut into ½-inch dice
4 whole cage free eggs
4 oz coconut milk, mild
1 or 2 thai chilis, chopped
4 oz cream cheese
1 tbsp fish sauce or to taste
2 tbsp soy sauce or to taste
Salt and pepper to taste
1 cup cilantro stems and leaves, chopped
½ cup mint leaves, chopped
Canola oil
Preheat oven to 350°F. Lightly oil an 8×8 casserole dish.
Heat a large sauté pan over medium heat.
Add 3 tbsp canola oil to pan. Add garlic slices and cook until golden brown.
Now add the onions, peppers and mushrooms. Cook for 5 minutes.
Add the red curry paste and coat the veggies. Cook for 2 minutes. Set aside.
In a large bowl, mix eggs, coconut milk and cream cheese until smooth. Add in the red curry coated veggies, noodles, tofu, Thai chilis and herbs. Mix gently. Season with the fish sauce, soy sauce and salt and pepper.
Transfer the mixture to the casserole dish and place in the 350°F oven. Bake for 20 minutes.
Remove from the oven and let cool for 10 minutes.
To serve, scoop and place the finished mixture in the center of a warm plate. Garnish with a wedge of lime, fresh mint and cilantro leaves.
More Recipes
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
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
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A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment to reflect on
November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
October 2025 Food Festival: Cauliflower
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
September 2025 Food Festival: Corn
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
“If you can talk with crowds and keep your virtue,
Or walk with Kings—nor lose the common touch,”
If—Rudyard Kipling
Rudyard Kipling could have been referring to Harriette Rose Katz. A trailblazer, legend and genius, Harriet was loved by all of us. She did indeed walk with leaders of industry and high society, but respected the workers and ordinary people behind the magic she helped create. Her deep humanity, coupled by her delightful irreverence and humor, earned her the respect of our broad and diverse industry. Like my colleagues below, I shared meals, stressful party moments, touching real life moments and innumerable conversations with Harriette. She was the real deal. She leaves behind a powerful legacy which will heal our broken hearts and inspire our works for years and years to come.
Liz Neumark, CEO, Great Performances
Around four years ago I was interviewed as a “Plaza Personality” for The Plaza Hotel. One question they asked was if I could have dinner with any three people, who they would be. For me it was easy: Ghandi, John Kennedy and, of course, Harriette Rose Katz. I loved her. She was an original and had always been among the top professionals in hospitality. Our industry needs more professional planners like her. She made everyone better. Plus, I can attest that she was an incredibly fun dinner partner and a remarkable conversationalist. We had a mutual respect that I will treasure for the rest of my life. Our city was made better by Harriette and all the lives she touched. I am sure we will dine, drink and laugh again in Heaven.
Ronnie Davis, Managing Director, Great Performances
The passing of the larger-than-life Harriette Rose Katz was a shock to the event community. We were aware that Harriette had her battles after her slip and fall; however, HRK was only physically confined by the wheelchair. Her wit was intact. You only had to call the 0005 number at 8:30 pm on a mid-week evening and Harriette invariably picked up the phone, talking and laughing about life, work and the world in general.
I will miss those moments. I will miss her charm. I will miss the laughing. I will miss the lessons learned every time we spoke. Most of all, I will just miss Harriette.
There is—and always will be—only one Harriette, but her legacy will live on. She was so good at what she did and she taught everyone around her to see what she saw. So when I am hosting my next Gourmet Advisory event and the women of Gourmet are walking around with their clipboards checking off every last detail, I know Harriette is on their shoulder (and mine!)—whispering in our ears—and she will be there for many, many years to come.
B. Allan Kurtz, Managing Director, Gotham Hall
Harriette wasn’t just the queen of the event world, as everyone has mentioned in the past few weeks. To me, Harriette was someone who reached out to me when my six month old puppy, a Vizsla named Dante, was hit by a car in Ghent. I was devastated by the sudden loss and she was the only person I called after I spoke with a friend who lived near by. Harriette cried the minute I told her and she consoled me for 20 minutes, telling me about her dogs and the pain she went through when they died. From that day, every time I saw her at an event or at the Plaza, she asked how my dogs were doing. We sat for a half hour exchanging dog stories. I will forever be grateful for such a kind and elegant woman whose heart was filled with the love for animals.
Rob Arango, Director Of Client Development, CPS Events At The Plaza
I had the privilege to meet and work with Harriette very early in my career and I loved working with her. I was in awe of her legendary talents and wanted nothing more than to knock it out of the park for her. While it was not easy, everything I learned listening to and watching her has had an indelible mark on my career. She took command, considered every detail, anticipated possible obstacles and made quick decisions. In equal balance, she was warm, gracious, generous, enthusiastic and appreciative of the hard work we put into her parties. She created a spirit in which every vendor on her events wanted to shine as bright as they could for her. I brought my best self to the party and knew everyone around me was doing the same.
Her passion (and knowledge) for food, from luxuriously gourmet to easy comfort food, drew me to her instantly. She was focused on food styling and presentation long before it was an industry standard. And her design creativity and wine knowledge could make your head spin. But, even more important than all the industry experience, Harriette also taught me the importance of family and being a mom. I am forever grateful for the work we did together and the relationship we had.
Joanna Nadel, Event Director, Great Performances
Harriette was just a very special person. She cared deeply about everyone she had a relationship with. In my case, she was so supportive of me when I met my husband, Sam. She said, “Baby, you just need to be happy.” After meeting Sam, she would tell me over and over, “He’s great, just great, you are a lucky man Michael.” Harriette was always interested in my personal well-being before she even looked at one buffet or tasted one hors d’oeuvre, and this is what I will always remember about her; she was a lady in the truest sense of the word, which is rarely seen today. Harriette emphasized that her success wasn’t just about her, but, more importantly, about Melissa, Claudia and her fabulous team at 0005.
Mike Warren, Director Of Catering, CPS Events At The Plaza
Harriette Rose Katz truly helped shape my life. I will never forget the first glamorous wedding I worked on with her at The Waldorf Astoria with Preston Bailey. I thought she was the most elegant, yet tough, woman I had ever come into contact with. I was nervous to speak to her because I thought I would say something wrong. Little did I know she would help guide me through my decision to join the CPS Events team at The Plaza. Even though she was technically my client, she was truly a mentor, a friend and a part of our team. Harriette and I shared so many lovely moments together, mainly over trying the food and champagne at the hottest restaurants of the time in New York City. It was a passion that she and I shared. No matter how busy she was, she would always find time to talk to me because she truly believed that those of us in this industry were her family. I have learned so much about grace and elegance from her and how brutal honesty can certainly be helpful. Her presence will be greatly missed.
Emily Reifel, Senior Social Sales Manager, CPS Events At The Plaza
By Executive Pastry Chef Monica Ng
Working with Callebaut and Ruby chocolate has been an amazing experience. To be the only female ambassador at Callebaut—among chefs that I admire—is beyond words.
About a year and a half ago, I was working in Los Angeles and one of my junior sous chefs showed me a clip on social media about this new chocolate that was being launched in Shanghai, China. I was mesmerized by the color, flavor profile and the name. So I contacted Miriam Madrigal, the Marketing Director for the Americas for Callebaut chocolate, who I had met through Women Chefs and Restaurateurs, and asked to get a sample.
What really attracts me to Ruby was the fact that the flavor and color are naturally occurring in the chocolate. The acidity at the end and the faint berry aroma makes me think of fruit-forward pairing ideas and I try to enhance these natural characteristics of the chocolate. This was my inspiration for the “Pink Velvet Puff”, a cream puff filled with raspberry lychee compote and Ruby chocolate whipped ganache.
To be given the opportunity to participate at The International Culinary Center’s third annual Pastryland, while using Ruby chocolate, was amazing because it gave us an idea of what the U.S. launch of Ruby chocolate will be like, all while benefiting a good cause.
Contributions by Amanda DiUglio and Randy Ballestros
As the weather gets warmer and the earth comes back to life, our thoughts turn to outdoor entertainment. From outdoor venues along the Hudson Valley featuring gorgeous views to private yards filled with personal touches, here are our top tips and trends for the coming season.
THE MENU: FOCUS ON SEASONALITY
As we’re fond of saying at Great Performances, life happens around food. No event is complete without delectable dishes, and the best way to get maximum flavor is to focus on seasonality. Not only will you get fresher, tastier and more nutritious foods, you’ll also support the local environment and economy. It’s a win all around.
In spring, look for crisp asparagus, leafy greens, crunchy radishes and perky green onions. Growing seasons vary by region, so talk to your caterer or local farmers market to find out what’s available in your area.
The biggest trends we see for the coming season are interactive food stations, farm-to-table menus and family-style service. Each one gets us in touch with the earth and our families and contributes to a warm, convivial atmosphere.
Pro tip: Consult with your caterer to get the best seasonal dishes and presentations for your specific event!
COCKTAILS: FRESH GARNISHES
Add a garden element to your cocktail in the form of a fragrant, delicious and eye-catching garnish. Herbs—including sage, rosemary or thyme—can add a wonderfully fresh, aromatic and savory element to even the simplest of cocktails.
Punching shapes out of citrus peels adds a whimsical, festive flair and can pair beautifully with almost any herb.
Garnishes can also double as stirrers. Consider a sprig of rosemary for a woodsy, pungent aroma; or a pickled scallion, which adds a deliciously pungent bite instead of your traditional celery stalk in a Bloody Mary.
Edible flowers add color, texture and even flavors to your drinks. Look for pansies, violets, marigolds, lavender and the springtime perennial, forsythia.
Pro tip: Don’t be afraid to combine garnishes. Citrus peels pair with almost everything and add fresh, bright aromas that enhance your beverages.
ESCORT CARD WALL: SETTING THE TONE
One of the first things your guests will interact with at your event is the escort card wall or seating chart. It’s the perfect opportunity to set the tone for your event and should be carefully considered as a decorative element.
More and more, we see these as a decorative component that inspires photo opportunities rather than just a functional element that assigns seating.
For vertical surfaces, create dramatic interest with a moss wall with the cards nestled in the green tufts, or evoke a blooming garden with the cards pinned among beautiful flowers that suit your color scheme.
If you’re using a horizontal surface, consider mini succulents, single flowers or even seed packets that can be planted in the spring.
Pro tip: While we always love the color contrast between greenery and flowers, textural contrasts can be very dramatic and evocative of the lush, green months to come.
TABLE SETTING: LET NATURE BE YOUR DESIGNER
Ferns are a big trend and can add opulence or whimsy, depending on the variety and the volume used. Using a single frond under a clear charger is a simple, elegant way to add color and texture.
Sprigs of fresh herbs provide a fragrant pop of color as part of an elegant place setting or beautiful centerpiece.
Writing a message or your guest’s name in metallic ink on a dark green leaf brings a modern edge to a natural element and can easily tie into any color scheme.
Pro tip: Ask your planner for more table setting inspiration, including using greenery found in your own backyard.
PHOTO SHOOTS: NATURAL SOPHISTICATION
When planning your photo shoot, take advantage of nature. Evergreens will still be green and inviting and as spring progresses you’ll get vibrant yellow forsythias, dreamy blue hydrangeas, and luscious pink, red and purple azaleas and rhododendrons.
You can also keep it simple with an earthy, green moss wall or a warm, brick wall with tendrils of sweet pea or ivy. Add architectural elements, such as cast iron gates and wooden fences, and the opportunities are unlimited.
Pro tip: Natural elements are the perfect background for your photoshoots and let your guests take center focus.
SEATING AND DECOR: STYLE AND COMFORT
Just because you’re sitting outside doesn’t mean you can’t be comfortable. Bring indoor seating outside and combine with natural elements to celebrate your personal style. Elements like boxwood hedges can be used as decorative dividers or as furniture, adding vibrance and life to your event.
We’ve seen more events featuring indoor furniture, including couches and rugs, brought outdoors and we love the contrast. Guests can sit comfortably while interacting directly with nature.
Pro tip: Be mindful of allergy season and stock your comfort center with allergy medications.
Photo Credits: ©Love + Wolves Photography, ©Charlotte Jenks Lewis Photography, ©Roey Yohai, ©Clean Slate Photography, ©Deirdre Malfatto, ©Judith Rae
By Chef Saul Bolton
I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition, and a culture. We cooked together for three Passover holidays. It was special.
I drew the following recipes from the past and present; from the freedom, one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture, and tradition.
MATZO (CHILAQUILES STYLE)
Serves 6
INGREDIENTS
PROCEDURE
1 lb tomatillos, husk removed
1 small white onion, peeled and cut into quarters
1 whole jalapeño, stem removed
4 whole garlic cloves
1 bunch cilantro, washed and shaken to remove excess water (set aside 12 sprigs of cilantro for garnish)
1 ripe hass avocado
1 lime, cut in half for juice
Salt and pepper to taste
Olive oil
1 packet of salted matzo, broken up into tortilla chip size pieces & toasted in oven until golden brown
8 whole cage free eggs, room temperature
¼ lb queso fresco, crumbled
Heat a sauté pan over high heat. Add tomatillos, onion quarters, jalapeño and garlic in batches. Carefully blister them on all sides until they have a nice char.
To prepare a salsa verde, add the charred ingredients to a blender. Add cilantro stems and blend until everything is well processed. Season with salt and pepper and set aside.
In a small bowl, mash the avocado with a fork and season with a squeeze of lime juice, salt and a touch of olive oil. Set aside.
Heat an appropriate sized sauté pan over medium heat. Add 2 tbsp olive oil then carefully add in the salsa verde. Add the matzo chips. Reduce the heat to a simmer and stir until the sauce is evenly distributed.
Add the eggs to the pan, gently stirring as per scrambled eggs. Cook to your liking.
Divide the mixture between six warm plates
To serve, top each mound of eggs with mashed avocado and garnish with a sprinkle of queso fresco, a sprig of cilantro and a squeeze of lime.
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MIX & MATCH BREAKFAST BARS
Shared by Jennifer John, The Sylvia Center
Total Time: 1 Hour
Serving Size: 8 Breakfast Bars
INGREDIENTS
PROCEDURE
2 ½ cups old-fashioned rolled oats
¼ teaspoon baking soda
⅛ teaspoon kosher salt
¼ cup coconut oil
¼ cup honey
¼ cup sugar
1 teaspoon vanilla
Preheat oven to 350° F.
Using parchment paper, line 8-inch square pan with 2-inch overhang
Put 2 cups of the oats in large bowl.
Buzz remaining ½ cup of oats in a blender or small food processor until you get a rough flour. Add to bowl of oats.
Stir in baking soda and salt.
Add in Mix and Match dry ingredients to bowl and stir to combine.
In a small saucepan, gently heat coconut oil, sugar and honey (or Mix and Match variation below) until just melted. Stir until sugars are incorporated. Remove from heat and add vanilla.
Stir liquid mixture into bowl until oat are completed and evenly coated.
Turn bowl into prepared pan and spread evenly. Put a sandwich bag onto hands and press mixture firmly into corners for an even thickness.
Bake 20 minutes until oats are toasted and golden. Cool for 10 minutes, then cut into bars with sharp knife; cleaning knife as necessary.
Leave bars to cool another 10 minutes, then remove from pan to cool completely.
Bars will crisp as they cool.Put into container or wrap individually when completely cool. Store on counter or in refrigerator or freezer. (Pull out 15 minutes to warm up a bit before eating.)
This is a great recipe for adults and children to make together. You can mix and match different ingredients to build a custom recipe from your family or try one of our suggestions below. Best of all, when made with gluten-free oats, this recipe is gluten-free; substituting brown rice syrup for the honey makes it vegan.
Mix And Match Variations
The Basic Bars take well to a variety of add-ins to make them your own families’ favorite breakfast bar. Add in up to a cup of nuts and/or dried fruit. Switch out honey for other liquid sugars, like maple or agave. Change oil to canola, nut oil or a light olive oil for slight differences in texture.
Apricot Pistachio Bars
Add In
½ cup roughly chopped roasted pistachios (salted or unsalted)
½ cup roughly chopped dried apricots
Method
Add pistachios and apricots as Mix & Match ingredients in Step 4.
Proceed with recipe as written.
Honey Nut Bars
Add In
½ cup roughly chopped roasted peanuts (salted or unsalted)
2 tablespoons peanut butter power
Additional tablespoon of honey for topping
Method
Add peanuts and peanut butter powder as Mix & Match ingredients in Step 4.
Proceed with recipe as written until Step 7.
After mixture is pressed into pan, drizzle the additional honey evenly on the top.
Then proceed as directed.
Double Chocolate Pepita Bars
Add In
2 tablespoons cocoa powder
½ cup pepitas (green pumpkin seeds)
2 tablespoons chia seeds
¼ cup dark chocolate chips
Substitute
¼ cup walnut oil (for coconut oil)
¼ cup maple syrup (for honey)
Method
Add cocoa powder, pepitas, and chia seeds as Mix and Match ingredients in Step 4.
In Step 5, use walnut oil and maple syrup with sugar. Melt and proceed as directed.
In Step 8, when bars are pulled from the oven, sprinkle dark chocolate chips evenly across bars. Let cool 10 minutes.
Spread melted chocolate evenly across bars.
Let cool for 5 minutes.
Cut bars with sharp knife while in pan.
Then pop into the refrigerator for another 10 minutes to cool completely and harden chocolate.
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BREAKFAST IN BED STINKS: TRY COOKING TOGETHER ON MOTHER’S DAY!
by Jennifer John, The Sylvia Center
I’m not sure where the idea of “breakfast in bed” started. Perhaps in some imagined past where all the servants in Downtown Abbey got up at 5 am to make sure the Mrs. had her poached eggs before getting dressed for the day.
The one time I managed to get my breakfast served to me in bed it was really hard to enjoy it while balancing the tray precariously on my lap. Then I spilled the orange juice onto my comforter. It was not relaxing. The toast got cold.
So, let’s dispense with this idea for Mother’s Day. Maybe your family can pull it off, but I don’t even want to ask my husband and 6-year-old daughter to try this year. This Mother’s Day (Sunday, May 13th) why not make breakfast together as a family?
Through our programs at The Sylvia Center, we encourage families to cook together. Young people who are involved with meal preparation at home are more likely to eat a larger variety of healthful foods. We also know that making food at home is way more affordable. And when kids are in the kitchen, they are reinforcing learning from many different areas — literacy, math, science, and more.
Getting in the kitchen with your kids can be a lot of fun. It is an opportunity to do something together and build your relationship. You can share your favorite tastes and textures with each other, tell family food stories, and make something that feeds your heart and bellies.
However, cooking with children can be challenging. Kids who are just starting out need a lot of help staying on task and staying safe. Older kids may want mom or dad completely out of the way. And getting dinner on the table on a weeknight is often hectic as it is; it may not the best time to experiment in the kitchen.
I believe the best time to start cooking with kids is on a lazy Sunday morning. Hopefully, everyone is well-rested and you have a few hours to work together before your afternoon activities. The Sylvia Center has some tips for making the time with your children in the kitchen more joyful by simply adding a little more planning into your meal prep.
The Sylvia Center Tips For Cooking With Your Kids:
Adjust for Age: Planning ahead can set everyone up for success. Be sure to select a recipe with a difficulty level and length appropriate for the age of your children. For younger kids, recipes that involve mostly measuring, mixing and baking are good choices. Older children can learn how to hold a knife safely to chop ingredients. Save the sauteing and frying for young people who have demonstrated they can be trusted to follow directions and be safe. Keep it simple at first, then introduce new ingredients and recipes as they build their skills.
Keep It Low-Key: Spills happen. Your own attitude is what will make or break it with your kids. Remember the point is to have fun so they want to do it again. Your child won’t have fun if you’re tense about spilled flour or yelling about their fingers in the honey. Keep it light and keep it moving. You can prep all of your ingredients before your young child even enters the kitchen. I know I get annoyed trying to locate the cinnamon in the back of the cabinet, so I do it before I invite my daughter into the kitchen.
Creative Control: I like to cook recipes where my daughter gets to choose some of the ingredients to her taste, like an omelette or our Mix and Match Breakfast Bars. It is a good way to tempt them to try new foods or express their preferences. You are collaborating with your child, so this is not your Julia Child moment. Let them make it their own with your help.
Learning Connections: Cooking together is a great way to reinforce some of the concepts they are learning in school. Younger children can practice fine motor skills and doing things in sequence. First graders can reinforce emerging reading and math skills. Those measuring cups are great ways to talk about fractions. Older kids can help make shopping lists, explain why the salt and the baking soda are needed for a recipe, or make adjustments to the recipe, like doubling measurements. Again, keep it light. Don’t make it like school. Let your shared curiosity be your guide.
So This Mother’s Day, Get Into The Kitchen With Your Family.
To start off, I suggest trying this Mix and Match Breakfast Bar recipe. It can be adjusted for all skill levels and tastes, and it is quick. You can even eat it in bed if you don’t mind oatmeal crumbs on your sheets.
My daughter and I have been trying out different breakfast bar recipes on Sundays for the last few months. We don’t always get a chance to cook together during the week, so this is our day to be in the kitchen. It also solves a problem. It ensures we’ve got a tasty homemade breakfast all week.
This Mix & Match Bar Recipe is our favorite basic bar recipe. It is crispy, crunchy and a sweet start that will last you until lunch. She loves the Honey Nut Bar variation, and my favorite is the Double Chocolate Pepita Bar. You and your kid can figure out which one you like best. And when you do, please tag us on Instagram or Facebook. We would love to see what you come up with as a family. So, get cooking!