CHEF INTERVIEW: JJ JOHNSON, FIELDTRIP

By Georgette Farkas

Founded in 2019 by Chef JJ Johnson, FIELDTRIP is a community-based dining experience that celebrates culture through the shared experience of rice. For us, rice is a journey to new parts of the globe. Our mantra, “Rice is Culture”, was born out of Chef JJ’s realization that rice connects us and can be found at the center of tables in almost every community. 

About JJ Johnson
JJ Johnson is a James Beard Award-winning chef and author best known for his barrier-breaking cuisine featured at his restaurant FIELDTRIP with locations in New York City. FIELDTRIP showcases sustainable ingredients with creative, heirloom rice dishes as the focal point of the menu and was featured as one of Esquire Magazine’s “Best New Restaurants” of 2020. JJ is also a television host on Just Eats with Chef JJ airing on TV One’s network Cleo TV for a fourth season.

Have you had a culinary mentor, and if so, what is the most meaningful lesson learned from her/him?
I’ve had a lot of different mentors over the course of my career. Right now, the two that come to mind are Ed Brown, CEO of Restaurant Associates, and Brian Ellis, Executive Chef and VP of Culinary at The Smith. Brian taught me that people come for the food. It’s my job to make sure it’s delicious every time. Ed taught me things don’t happen overnight. I have to trust the journey I’m on.

Have there been unexpected twists or turns in your culinary life that have changed your career direction?
Sure, but I don’t look at them like that. It’s all part of the process. I didn’t dream of opening a fast casual concept, but as you grow and develop in the industry you start to recognize your niche and you find the need. That’s what happened to me. Looking back, I can trace everything and see how it was leading me here.

What is your first or favorite food memory?
One of my first food memories is eating arroz con gandules with my Grandmom. My first vivid cooking memory is making lasagna for my aunt’s birthday. I burned it.

What is your favorite dish to make at home for family or friends?
My kids love steak. I like to make them bone-in ribeye in the cast iron. I extract all that flavor and I give the bone to my dog afterwards. I like to serve the steak with tomato seasoned rice, mashed potatoes and a salad with feta and red onions. When I’m cooking at home it’s all about seasonality and locality. This year I made fish for Thanksgiving because we were in Rhode Island. No matter what, we always have rice on the table.

Is there an ingredient that is your unsung hero in the kitchen?
Lemon zest. It brightens any dish. I put it on everything: sweet and savory.

When cooking at home, are there things you are willing to buy versus making yourself?
I’m always going to buy ketchup. Heinz!

Share your favorite drink pairing with your favorite FIELDTRIP menu item.
I pair Maison Marcel rosé with our salmon bowl. I love to have pineapple soda with the shrimp bowl and Enroot strawberry hibiscus tea goes great with the braised beef bowl. We also have a selection of sake available at FIELDTRIP Harlem.

How do you unwind from the pressures of the business?
I like to check in with myself and indulge in a little wellness. I work out. I get acupuncture. Anything to maintain a healthy mind and body.

OUR SPECIAL VALENTINES - HOW WE CELEBRATE AT HOME

Even at home and off the clock, food is love for us at Great Performances. Love Happens Around Food®

Some of our colleagues have shared the food and drink that have become part of their Valentine’s Day traditions.

For more inspiration, check out this menu created by Georgette Farkas!

 

The gift of time — and a heart-healthy meal

Emilia Sochovka, MS, RDN, CPT, Embrace Wellness

The most precious gift is time. For Valentine’s Day, I plan to make my husband a heart-healthy meal with hummus made from dried chickpeas, which can feel labor intensive but is so worth it. I do not use an exact recipe but here’s the gist. Soak dried chickpeas in a lot of water overnight (expect they will triple in size once cooked). Drain the chickpeas and boil them in fresh water until they are tender, about 45 minutes to an hour. Remove the chickpea skins by rubbing them with sturdy paper towels. Blend chickpeas in a food processor with tahini, lemon juice and salt. While blending the ingredients, drizzle in very cold water until the hummus reaches desired consistency. As recommended by chef and cookbook author Yotam Ottolenghi, don’t skip this step – the cold water transforms the hummus so it’s extra creamy. Taste until it’s just right! Serve hummus with sautéed mushrooms, a drizzle of olive oil and a dash of paprika, plus whole wheat pita and a salad on the side. 

Easy and meaty followed by something sweet

Patrice Marrett, Venue Chef

For loved ones, if I am cooking, I like to make something easy and meaty and something sweet. Ribeye Steak, herb mash potato, with a lovely herb compound butter is easy and to the point. For sweet, I stick to my go-to olive oil cake with a lofty dollop of homemade whip cream and fresh strawberries. And don’t forget the vino!

Valentine’s Day Martini

Tim Berryman, Director of Event Services

I make a Valentine’s Day Martini for my partner – highly recommended!

  • 1oz Vodka
  • 1oz Chambord
  • 1oz Grand Marnier
  • 1oz Cranberry Juice
  • 1 dash of bitters (berry if you have them!)

Shake and serve up.

Oysters and Martinis

Lauren Bivona

There’s true romance in a dinner date, on any day of the year. We choose the place, we choose the meal, and we choose the person sitting across the table from us to share it with. There’s incredible intimacy in an experience like that, especially when you’re both enthusiastic about the food. 

On Valentine’s Day, my girlfriend and I always stick with a dinner date that involves things we both love. Thankfully, our food tastes and curiosity to try new things align across the board, otherwise there would be no hope for a relationship (just kidding). We do not have an official yearly tradition, but one example of a perfect meal together definitely includes fresh oysters and some proper martinis. So simple, as many of the best things in life are, and so intensely satisfying when done right. It’s like everything majestic about the ocean, crammed into this tiny delicious bite. Pairing these beauties with a classic cocktail, like a martini, really enhances the experience. And most importantly, sharing a meal like this with somebody who loves it in the same way, is the recipe for a perfect night.

A VALENTINE'S DAY MENU FOR TWO FROM GEORGETTE FARKAS

By Great Performances

Love Happens Around Food®

We truly believe that food is a common element that brings people together; and that eating with others is more than just consuming nutrients. We’re breaking bread – to share with others. It implies so much: trust, comfort, confidence, and love. Sharing food is an act of love for us at Great Performance. From carefully planning menus and selecting ingredients that meet our high standards of quality and sustainability to presenting the food with care, attention, and our unparalleled service, it’s what we do. Although food may not be the central character of the events we cater and host, it’s a critical element and its absence would be quickly noted.

 

Food is at the center for all of our celebrations, and from romantic dinners and weddings to family feasts and holidays, we see the connection between Love and Food. For Valentine’s Day, Georgette Farkas curated a delicious menu for two. The beauty of the menu is that everything can be prepared in advance and finished before serving. And although this is a menu for two, we’ve made sure that there’s enough for leftovers later in the week.

First Course: Mae Mae’s Beetroot Borscht

Start your Valentine’s Day feast with Mae Mae’s Beetroot Borscht. The beautiful red of the soup immediately makes you think of love and romance. Although we traditionally served the soup chunky, you could puree it for a smoother texture. Create a heart-shaped garnish by adding a few round dollops of sour cream then running a knife through it in one direction.

Great-Performances_Valentine's-Day_Georgette-Farkas_Mushroom-Fricassee-4

Main Course: Valentine’s Mushroom Fricassee

Warm, comforting — and seductive! Buttery, crisp puff pastry garnishes the umami-rich mushroom and spinach filling of our Valentine’s Mushroom Fricassee. We’ve created a more “deconstructed” version so you don’t have to purchase any special dishes. (And we always recommend adding a few extra puff pastry hearts on the side as an extra treat.)

Dessert: Bittersweet Chocolate Pot de Crème

We can’t help but go for the classic Valentine’s Day dessert flavor, chocolate, with our Bittersweet Chocolate Pot de Crème. The bittersweet chocolate helps counter some of the sweetness, and a splash of bourbon adds some extra warmth and depth. This dessert is as sensual as it is sensational – definitely worth the effort.

MAE MAE'S BEETROOT BORSCHT

by Great Performances

We’ve got a soft spot for beets at Great Performances. We grow them at Katchkie Farm, our organic farm in upstate New York, and often featured them on the menu at our own Mae Mae Cafe. From our signature beet chips to our fan favorite beet burger, we celebrate the beet. Here we’re sharing a delicious beetroot borscht – that we served throughout the colder months at Mae Mae and especially around Valentine’s Day.

INGREDIENTS

PROCEDURE

  • 1 lb raw beets, peeled and chopped
  • 1 Tbsp olive oil
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, peeled and finely chopped
  • 1 medium onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 L vegetable stock + additional water if required
  • 1 bay leaf
  • 1/2 lemon, juice only
  • Salt and pepper, to taste
  • Sour cream, horseradish and dill to serve
  • Gently fry the finely chopped onion, garlic, celery and garlic in the grapeseed oil over a very low heat until soft and aromatic.
  • Add the chopped beets. Cover with stock and add extra water if required until you have 4cm above the level of the beetroot.
  • Add a bay leaf and leave to simmer with a lid semi-covering until the beetroot is soft, around 45 minutes.
  • Puree the soup then allow to simmer for another 10-15 minutes to thicken and concentrate the flavors.  Season with fresh lemon juice, salt and pepper before serving. Top with horseradish, sour cream and fresh dill.

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VALENTINE'S MUSHROOM FRICASSEE

by Georgette Farkas

In my traditional French culinary past I would have made a “vol-au-vent” a flaky puff pastry cup filled with sautéed mushrooms. Mushroom pot pie would be the rustic version. For this one skillet recipe, with a lighter touch and valentine’s day in mind, I’m simply topping my mushroom fricassee with puff pastry hearts. The celery root adds body and flavor. The fricassee can be prepared a day ahead, just up to the point before adding the spinach. While you may be cooking for only two on Valentine’s Day, you won’t regret having extra portions on hand as a side dish in the days that follow.

INGREDIENTS

PROCEDURE

  • 4 oz. puff pastry, (enough to cut four hearts, each approx. 3” wide x 4” long
  • 1 small egg, beaten with 1 tsp water
  • ½ cup shallots, peeled and finely minced
  • 1 clove garlic, peeled and finely minced
  • 2 Tbs butter
  • 12 oz white mushrooms, quartered
  • 4 oz oyster mushrooms (or other wild mushrooms), pulled in strips
  • ¾ cup (.75 oz.) dried morels soaked until softened (OPTIONAL)
  • 1 cup celery root, peeled and cut in ¼ cubes
  • 2 Tsp dried tarragon
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 5 oz fresh spinach
  • Salt and pepper to taste
  • Cut heart shapes from puff pastry using a cookie cutter or simply cutting free form with a paring knife. I prefer the latter. Brush hearts with the egg wash and refrigerate for at least 30 minutes before baking. Place on non-stick baking sheet or baking sheet lined with parchment paper. Bake in an oven pre-heated to 375 for 15 to 20 minutes or until golden. Keep warm or re-heat when ready to serve.
  • In a skillet over low heat, melt butter, add shallots and cook stirring until soft and translucent. Increase heat to medium and add garlic, mushrooms, celery root and dried tarragon. Cook tossing occasionally for 15 to 20 minutes. Add white wine and cook stirring until mostly evaporated. Season with salt and pepper to taste. Add cream and cook stirring a few minutes until the cream is thickened and reduced by about half.
  • Just before serving, add spinach, tossing only a minute or two, just until it wilts into the mushroom fricassee, but maintains its bright green color. Adjust seasoning to taste. Add a drop of water, only if the mixture has become too thick.
  • Spoon fricassee onto warm plates, top each serving with a warm puff pastry heart and serve immediately.

Substitutions

Puff Pastry is readily available frozen in grocery stores. In a pinch substitute a slice of bread, anything from simple white bread to brioche to multi-grain or even gluten-free. Cut out heart shapes, approx. 3” wide x 4”, butter and toast just before serving.

Mushrooms Use any combination of plain white mushrooms and wild mushrooms, such as oyster, shiitake or other. Substitute dried morels with dried mushroom, such as porcini or shiitake, or use only fresh mushrooms.

Pro Tip

Add a teaspoon of dried porcini powder when sautéing the mushrooms.

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CELEBRATING BLACK HISTORY MONTH

By Great Performances

February marks Black History Month, an annual American initiative designed to bring awareness and recognition of the achievements made by African Americans along with their positive contributions to U.S. history.

At Great Performances, we’re committed to taking a stand against racism and promoting equity, diversity, and inclusion. As we make this part of our daily lives, it’s also important to give special consideration during the cultural and heritage months we celebrate and celebrate the diverse groups and individuals who have contributed to the richness of our world.

One of our programs for supporting talented chefs and restaurateurs while bringing the diversity and richness of NYCs food scene to our clients is through People’s Kitchen. This program brings the bounty of the city and its flavors from around the world into the cafes we operate. We form deep relationships with a variety of restaurants and chefs.

To celebrate Black History Month, we’ve invited some of our favorite Black chefs and Black-owned restaurants to our cafes, including Samuel Branch of Branch Patty, JJ Johnson of FIELDTRIP, Auzerais Bellamy of Blondery, and many more.

Georgette Farkas, Culinary Ambassador at Great Performances, spearheads our People’s Kitchen program. She sat down with some of our guest chefs to learn more about their food, their passion, and how they do it.

Tris Pies

People’s Kitchen partners with Tris Pies to bring our guests pies baked by Tristan Trowers right in the Bronx!

Read More »

Jumieka NYC

People’s Kitchen partners with Jumieka NYC to bring our guests Caribbean specialties with a modern twist by Chef Kemis Lawrence.

Read More »

Zanmi

People’s Kitchen partners with Zanmi to bring our guests Haitian dishes with a modern twist by Chef Wesly Jean Simon.

Read More »

CHEF INTERVIEW: SAMUEL BRANCH, BRANCH PATTY

By Georgette Farkas

Delivering Jamaican Patties Handmade with Sustainable Ingredients – Branch Patty

Established in 2013, Branch Patty is a family-owned business specialized in the art of making Jamaican-style patties. As a Caribbean child, Samuel Branch grew up with a love of patties. He perfected his recipes and technique through his skill and perseverance as a professional chef. Branch Patty was re-launched in 2017 with his wife Lisa. Together they emphasize serving kindness and integrity as their primary ingredients. They don’t believe in serving anything they wouldn’t feed their own children! Branch patties are produced by hand in small batches. Samuel and Lisa look forward to serving you the “Branch Patty Experience.”

Have there been unexpected twists or turns in your culinary life that have changed your career direction?
By the time I had my second daughter I had been working in restaurants for a few years and wanted to change paths. I started a private chef company in 2010. In the meantime, a 2009 New York Times article inspired me with reporting on the Brooklyn food movement, but the movement wasn’t yet focusing on the borough’s diversity, particularly my Caribbean community.  I wanted to cook food that represented my own heritage. For Smorgasburg I created a stand specializing in a typically Barbadian fish sandwich. I also looked around and saw no one was making patties. I proposed the idea, arranged a tasting and launched my patties there in 2014.

I didn’t create my current brand until 2017 when my wife Lisa joined me, and it became a family affair. We moved to the weekend market at Artists & Fleas to make a fresh start. We started with beef, chicken and one veggie patty and added a vegan version. Now vegetable patties are now a main focus for us. We loved being right in front of customers at the market. The pandemic shutdown led to our current direct to customer model. Now, we would love to get back in front of our customers when the opportunity arises.

What is your first or favorite food memory?
I was born in America but raised in Barbados and grew up loving the ocean. On the beach back home we ate all the time at “Cuz Fish Shack”, a local spot passed down from father to son. They made just one thing, a “Cutter” sandwich. They made it with mahi mahi or blue marlin, marinated in a green seasoning like a sofrito and then pan fried in a cast iron skillet. It was served on a bread roll, we call “salt bread”, like a soft Portuguese roll topped with the fish, lettuce, tomato, cheddar cheese, hot sauce and condiments. Everything about it was wrong from a professional chef perspective, but it all worked brilliantly. This memory had receded, but it refocused me on my Caribbean heritage. It became the sandwich I made for my Smorgasburg launch. I actually went back to Barbados to meet with Cuz’s son to re-taste and learn the sandwich.

What is your favorite dish to make at home for family or friends?
Oxtail stew with a dark, thick gravy. The oldest of my three daughters loves it.  It would by my last supper.

Is there an ingredient that is your unsung hero in the kitchen?
Fresh thyme. It relates to my first food memory. We grew it in our yard at home in Barbados. My aunt cooked with it at home. My formal culinary school training only reinforced that. You’ll also definitely find it my patties.

When cooking at home, are there things you are willing to buy versus making yourself?
Brown rice is something we used to make a lot at home.  It takes a while to cook.  During the pandemic my wife discovered cooked brown rice sold frozen at Trader Joe’s. It’s a big time saver and healthy.  

I would also buy pasta sauce for dinner at home for my three daughters

Share your favorite drink pairing with your favorite Branch Patty menu item.
I love ginger beer on its own or mixed in a cocktail. I suggest plain ginger beer with a beef patty.

Sorrel is a Caribbean hibiscus-based drink made with cinnamon and cloves. It’s delicious with our seasonal greens patty.

How do you unwind from the pressures of your baking business?
During the last five years I’ve started training in martial arts, specifically jiu jitsu. I practice five days per week, early morning before I start work. It’s the time I need to keep in focus and in shape. When my first business folded, I became so frustrated and felt such a loss. The physical activity gave me something positive to focus on.

FOOD TRADITIONS NEW AND OLD

It goes without saying that all of us at GP love food. We asked our team members to share some of their memorable food moments from 2021. From introducing new foods to a baby’s palate to honoring loved ones through cherished flavors and traditions, we’re sharing some of our favorite food moments.

Pureed Baby Food

Ali Rea Baum, Senior Event Director

One big culinary change that has occurred in my life in 2021 is adding pureed baby food onto the menu. For our 7-month-old, every few days we try to introduce new foods and tastes. One day we try pureed carrots, the next the same item but with some cinnamon, and the next day some scrambled eggs. Whether she likes the food or not, she always manages to get more on her face (or the floor) than in her stomach.

Kiki’s

Morgan Golumbuk, Event Director

When I think about New York City – and what I love about dining in New York City – I think about Kiki’s. I think about tumbling in from a cold night swathed in coats and scarves and beanies and sitting down to unpretentious, well-executed food in an unpretentious, well-executed restaurant. The evening after wrapping up my last wedding of the year in mid-December, I met my cousin for a perfect Greek meal there: roasted lemon potatoes, grilled octopus, braised lamb, moussaka and, of course, the essential staple, horiatiki. Described on the menu as “traditional-no-lettuce-having-Greek salad,” the dish is full of chunky tomatoes, onions, cucumbers, bell peppers, kalamata olives, and a wedge of feta that could’ve served as a meal all its own. It was the perfect mix of refreshing and indulgent, and a memorable end to a very, very memorable season.

English Trifle

Linda Abbey, Executive Vice President

I inherited the hospitality gene from my dad George who loved to have “people ‘round” to cook for them. One Christmas he made a show-stopper English trifle — homemade lemon sponge, layered with apricots, brandied custard, blackberries, strawberries, and raspberries. Since dad is no longer with us, I now continue the tradition of whipping up his recipe in the trifle bowl he gifted me years ago.

Stone Crab

Lauren Bivona

I recently had an amazing dinner at Joe’s Stone Crab! This restaurant has been a Miami staple since 1913. The stone crabs at Joe’s are famous for being incredibly fresh and sweet. The claws are paired perfectly with a homemade mustard sauce – a savory combination of mustard, mayonnaise, Worcestershire sauce, and A1 steak sauce. I was inspired to make the mustard sauce at home, so I visited a local fish market to buy the stone crabs. Delicious!

Cinnamon French Toast with Caramelized Blueberries & Maple Syrup

Ronnie Davis, Managing Director

My Grandmother hated wasting anything; probably a result of her Russian heritage. After a holiday dinner there was always breakfast the next day to consider. She would take leftover Challah bread and make her version of French Toast. She would add a half teaspoon of ground Cinnamon to the egg batter, and sauté both sides until brown. When you thought it was finished, she would top it Berries, mostly Blueberries, and bake it for 12-14 minutes until the Berries had “Caramelized”. Add Maple Syrup and you have an amazing dish. Over the years, I started using French Bread in place of the Challah and serendipity! I think of her whenever I make it.

Feast of the Seven Fishes

Carina Hayek, Director of Marketing

Our main tradition during any holiday season is variety. I can count on one hand (maybe with a couple extra fingers) how many times we’ve had turkey for Thanksgiving in the 30+ years we’ve lived in the United States. But one tradition we’ve borrowed from our fellow parishioners and adapted in our own way is the Feast of Seven Fishes. A traditional Christmas Eve feast for Italian-Americans, it’s a grand meal featuring a variety of fish dishes. But in the midst of the epic amount of baking we (read: my mother) does in the days leading up to Christmas and the equally epic feasts we have on Christmas Day, we needed a rest on Christmas Even and opted for a cooking-free, smaller version of Seven Fishes and order sushi. We don’t do this every year, but often enough to make it a delicious, stress free tradition.

Wigilia

Kate Michelli, Sales strategy & Operations

Some photos from our Wigilia – Polish meatless Christmas Eve Dinner.  The dinner has been a tradition passed down in my family for generations. All items are homemade.

We start off with Oplatek (The unleavened wafers are baked from pure wheat flour and water, are usually rectangular in shape and very thin. The Opłatki wafers are embossed with Christmas-related religious images).  Each person shares a small piece of their larger piece with each person while wishing them well in the new year.  Once that is over we sit for a toast and the meal begins.

First course:

  • Mushroom soup with onions (with or without oyster crackers)

Entrees:

  • Fish – this year was haddock and salmon
  • Kapusta (split peas and cabbage)
  • Homemade cheese, potato and sauerkraut pierogi

Also on the table:

  • Cooked prunes
  • Black olives

Spinach Pie

Cherish Knudsen, Event Producer

This is a family recipe that we make for the Holidays or just whenever we feel like it. It is yummy, comforting, and sort of healthy!  My mother and I just made it over the Holidays for our family to enjoy.  It is not only one of my personal favorites but even my nieces and nephews love it!  Great way to eat your greens while still feeling comforted… Most of all, its made with love… Enjoy!

Spinach Pie

Yields 2 Pies

Ingredients:

  • 10-16 oz pkg frozen chopped spinach per pie (depends on how dense you want it)
  • 2 Pie crusts – fresh or frozen
  • (If use Pillsbury crust – 2 in one pkg-follow directions: Roll out like you roll a rug – don’t pinch it off with the flap going away from you)
  • Plastic food gloves (to squeeze water from spinach)
  • 4 – 5 Eggs (total)
  • 8 oz of each: whole milk Mozzarella cheese & fontina cheese
  • 3-4 cloves Garlic per pie
  • Mushrooms (if you want)

Directions:

  1. Boil, then simmer spinach and press to drain water (use just enough water to cook)
  2. Saute garlic (*and mushrooms if you’d like) in a little extra virgin olive oil
  3. Place cooked (& drained) spinach into oil with garlic (mushrooms?) – add mixture of mozzarella and fontina cheese (10-16 ounces/ pie) and 2 eggs per pie…heat, melt & combine mixture….add salt and pepper to taste….
  4. Put pie crust in oven while pre-heating 4-5 minutes (350 degrees)
  5. Put spinach mixture in pie crusts
  6. Cook pies for 40-45 minutes
  7. Let pies stand for approx. 5-10 minutes before cutting…. And enjoy!

Unstructured Meals and Greenmarket Finds

Liz Neumark, Founder and Chair

Our end of December at home was quiet.  The kids were scattered around the globe having been home for 2 weeks during Thanksgiving.  It was a time of unstructured meals and zero family obligations.  

My first food project involved canning about 20 lbs of apricots and cherries I had frozen during the summer.  My efforts yielded 4 cases of jams and chutneys. 

On Christmas Eve, I made latkes from the bag of russets left over from Chanukah.  Latkes are amazing for any holiday!  I had a few heads of late season broccoli from the Greenmarket and roasted them on a cold night with olive oil and sea salt, along with fried gnocchi and sage in butter.  Pure comfort.

(The steak and cat is wishful thinking on the part of Kimchi who only wished that meat was for her.  Silly Kitty!)

Not pictured are the endless cheeses I ate, the creamiest creamed spinach (local!), crock pot soups and stews, various smoked fish on black bread and everything else that drove me back to the gym this week in search of self-discipline.  It was a peaceful and delicious end to the year.

SUPPORTING EMERGING CHEFS: WORKING WITH JAMES BEARD FOUNDATION FELLOWS

By Georgette Farkas

If you’ve had the privilege of attending the James Beard Foundation Awards, you’re familiar with their reputation as the “Oscars” of the culinary world. Yet the Foundation’s mission has evolved well beyond hosting the glamorous annual gala. Today JBF works to support and elevate the people behind America’s food culture, championing a standard of good food anchored in talent, equity, and sustainability. Like the James Beard Foundation, Great Performances appreciates the value of a glittering event, but is equally engaged in nurturing the culinary community. We have worked with the JBF for years, and since the spring of 2021, we have partnered with their new Fellows Program, providing professional development for emerging chefs. The program recruits candidates through the Food Education Fund, a New York City based non-profit enriching the lives and education of culinary focused public high school students and alumni. They are drawn from communities often underrepresented among America’s chefs. The program complements their culinary know how with essential training in finance, small business management, legal advice, wine knowledge, media training and personal brand development.

The Great Performances culinary team mentors the JBF Fellows in creating their Beard Boxes, the final challenge they face in completing the program. This is a dinner menu kit shipped to JBF supporters across America. We guide each fellow in adapting their menu to the rigors of a professional kitchen, working with them in selecting seasonal ingredients, scaling their recipes, and finally preparing and packaging their food. It has been an inspiration to support these highly motivated young professionals. We find we learn as much from them as they do from us. It is our pleasure to share some of their stories with you.

We would like to acknowledge CAPITAL ONE as the presenting Sponsor of the James Beard House Fellows Program.

MORE THAN JUST JAZZ - INCREDIBLE EVENTS AT JAZZ AT LINCOLN CENTER

By Great Performances

At Great Performances, we have the pleasure of working with some of the most iconic venues and cultural institutions in New York City, including Jazz at Lincoln Center. Our event team works tirelessly on every event, ensuring that the menus will tempt the guests, that the food is beautiful and delicious, and the service is impeccable. And at no venue are we more thrilled to see things come to life than at Jazz. The past few months have been especially notable for the variety of events we’ve held there.

Jazz at Lincoln Center is one of the most versatile, dynamic venue for events. This multi-faceted space includes stunning views of Columbus Circle and Central Park South, state of the art audio visual technology, and flexible rooms which allow for a variety of configurations. It’s the perfect venue for conferences, gala, film premiers, concerts, and weddings. Events become experiences at Jazz at Lincoln Center.

The elegance and beauty of Jazz at Lincoln Center, particularly the three-story windows in the Appel Room that offer spectacular views of New York City, make Jazz a stunning setting for awards ceremonies and tribute events.

Highly configurable rooms make Jazz at Lincoln Center a favorite location for some of the top corporate events and conferences. From a hybrid dinner and performances in the Appel Room, to a fall-themed annual investor conference and a corporate 25th Anniversary Gala, we’ve hosted Fortune 500 companies, C-level executives, and high-profile industry leaders at Jazz.

Film premieres find the perfect stage in The Rose Theater at Jazz at Lincoln Center which boasts the ATMOS® Cinema System. 108 speakers create a state-of-the-art surround sound cinematic experience that ensures every nuance of a film is heard. Configurable seating options help to create the perfect experience for audiences. Some notable premiers from the past year include The Last Duel starring Ben Affleck, Matt Damon and Jodie Comer; National Geographic’s anthology series The Hot Zone; Steven Spielberg’s adaptation of West Side Story; Stillwater with Matt Damon; House of Gucci with Lady Gaga, Jared Leto and Adam Driver; Don’t Look Up with Jennifer Lawrence, Leonardo DiCaprio, Meryl Streep; and Being the Ricardos with Nicole Kidman and Javier Bardem.

Nonprofit organizations have long held events at Jazz at Lincoln Center, including UNICEF’s 75th anniversary held on Giving Tuesday this year. The configurable tiered seating in the Appel Room lends itself well to dinners during a presentation as it gives everyone an excellent view of the speakers; while the Ertegun Atrium’s large floor plan, and floor-to-ceiling windows provide bright, natural light during the day and dramatic views of New York City during the evenings.

Jazz at Lincoln Center is an incredibly special venue for weddings. Music buffs and Jazz lovers will appreciate the space and its history. And of course, when looking for elegant spaces, incredible views, and a variety of spaces to have a reception, a seated dinner, dancing, and an after party, Jazz at Lincoln Center is perfect for weddings.

Check out some of the photos from our events in our galleries below!

AWARDS CEREMONIES AT JAZZ AT LINCOLN CENTER

2021 Heisman Trophy Ceremony on ESPN

After touring dozens of venues across New York City, the Heisman Trust and ESPN leaders selected the stunning Appel Room for the Heisman Trophy Ceremony held Saturday, December 11, 2021. Production design was done by award-winning creative director David Korins with lighting design by David Grill and a 9-foot tall hand-carved and painted replica Heisman trophy by Rebecca Ward of Mystic Scenic Studios.

Heisman Trophy Ceremony Menu
BUTLERED HORS D’OEUVRES
Chicken & Waffle, maple butter and syrup, crispy kale; Lobster Roll, toasted brioche, chives; Habanero Lime Fish Taco, crispy corn tortilla; Thick Cut Smoked Bacon Bao Bun, heirloom tomato, kimchi, sriracha aioli; BBQ Short Rib, roasted poblano, stone ground grits; Boneless Lamb Chop, mint chimichurri, pretzel brochette; Roasted Cherry Tomato Tatin, savory onion jam; Truffled Mushroom and Fontina Pizzetta; Cheeseburger Slider, cheese, thin butter pickles, ketchup, mustard.

CORPORATE EVENTS AND CONFERENCES AT JAZZ AT LINCOLN CENTER

Annual Investor Conference

Bright, open spaces and easily configurable seating make Jazz at Lincoln Center an easy choice for corporate events, easily accommodating a 200-person annual investor conference. Spectacular views of New York City and Columbus Circle provided the backdrop in the Appel Room for the seated dinner that capped the event.

Annual Investor Conference Break Menu
Truffle & Herb Popcorn; GP Signature Nori Crunch Mix, plantain chips, wasabi green peas, corn nuts, roasted chickpeas, nori, smoked paprika; Root Vegetable Chips, yucca, beet, golden potato

Annual Investor Conference Dinner Menu
FIRST COURSE
Roasted Winter Squash Trio & Burrata, brussels sprouts, apple, endive, pumpkin seeds, rye crisp

ENTRÉE
Duo of Filet Mignon & Branzino, roasted cauliflower, almonds, baby leeks, fingerling potatoes, romesco sauce, bordelaise sauce; Vegan Torta Panzanella, roasted, smoked and marinated vegetables, herbed polenta, balsamic glaze, basil oil

MINI SWEETS FOR THE TABLE
Golden Apple Dome, vanilla apple compote, caramel mousse, caramel glaze; Key Lime Tartlet; Cookies & Cream Cone; Turtle Brownie

AFTER PARTY PASSED SWEETS
Lemon Meringue Pie Pop; Raspberry Ganache Cup, red berries, raspberry balsamic ganache, dark chocolate cup; Warm Chocolate Chip Cookie & Vanilla Milkshake; Assorted Truffles

AFTER PARTY CREPE STATION
Crepe Station, chocolate creme crepe cake, vanilla creme crepe cake, chocolate sauce, matcha sauce, mango sauce, raspberry sauce

Corporate Anniversary Dinner and Performance

The Appel Room boasts a stage that can be configured to accommodate a seated dinner while a performance takes place on the stage below, all with dazzling views of New York City and Central Park South in the background. This provided the perfect setting for a 150-person corporate anniversary event.

Corporate Anniversary Dinner Menu
FIRST COURSE
Kabocha Squash & Apple Tart, whipped goat cheese, gotham greens, cider vinaigrette; Salanova Greens & Blossoms, carrot-elderflower emulsion, lemon vinaigrette, toasted sunflower seeds

ENTRÉES
Grilled Prime Beef Entrecote, truffled potato gratin, gruyere creamed spinach, bordelaise sauce; Wild Rice Crusted King Salmon, arugula pesto, dill butter braised red beet, radish, turnip; Vegan Torta Panzanella, roasted, smoked and marinated vegetables, herbed polenta, balsamic glaze, basil oil

DESSERT
Chocolate Blackout, chocolate crémeux; malted milk chocolate custard, devil’s food cake, blackout chocolate glaze, chocolate pretzel crunch, sugar beet gel

FILM AND MOVIE PREMIERES AT JAZZ AT LINCOLN CENTER

Film and Movie Premieres

The Rose Theater boasts the ATMOS® Cinema System featuring 108 speakers that create a state-of-the-art surround sound cinematic experience. Adjacent to the Ertegun Atrium, the perfect space for a red carpet, and plenty of space for a cocktail reception, after party, and more, Jazz at Lincoln Center has been beloved by production companies for decades. This year, we’ve been delighted to host many premieres including Being the Ricardos, Hot Zone, House of Gucci, Last Duet, Stillwater, and West Side Story.

Sample Cocktail Reception Menus – 1
Classic Arancini; Truffled Mushroom Pizzetta, frisee, fontina, lemon; Spicy Thai Chicken, baby gem lettuce cup; Pink Snapper Ceviche Taco, charred celeriac taco shell, jalapeño, green olive, micro radish; Lobster Roll, toasted brioche, chives; Food Hall Beef Burger, onion jam, fontina; Cuban Sandwich, roasted pork, swiss cheese; Pulled Chicken, green chili, polenta cake

Mocha Brownie Bites, coffee whipped ganache; Blackberry Cheesecake

Sample Cocktail Reception Menus – 2
Hot & Spicy Chicken Meatball, thunder pickle remoulade; Spaghetti & Meatball, fra diavolo sauce; Smoked Salmon Napoleon, horseradish cream, dill; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Coconut Shrimp, apricot mustard; Thick Cut Smoked Bacon Bao Bun, heirloom tomato, kimchi, sriracha aioli; Habanero Smoked Tofu Taco, watermelon radish wrap; Hudson Valley Succotash Tart, sunchoke puree, crispy kale

Sample Cocktail Reception Menus – 3
Hot & Spicy Chicken Meatball, thunder pickle remoulade; Burger Slider, onion jam, fontina; BBQ Short Rib, roasted poblano, stone ground grits; Smoked Salmon Napoleon, horseradish cream, dill; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Coconut Shrimp, apricot mustard; Habanero Smoked Tofu Taco, watermelon radish wrap; Truffled Mushroom & Fontina Pizzetta; Crispy Mac & Cheese Bite

NONPROFIT EVENTS AND GALAS AT JAZZ AT LINCOLN CENTER

Unicef 75th Anniversary Gala Dinner

Jazz at Lincoln Center has hosted dozens of nonprofit events over the years. Unicef’s 75th Anniversary Gala Dinner included speakers, performances, and videos, all of which were integrated seamless into the event. Dozens of opportunities for custom branding include light projections, custom seatback covers, and chocolate disks bearing the Unicef logo.

BUTLERED HORS D’OEUVRES
Spaghetti & Meatball, fra diavolo sauce; Boneless Lamb Chop, mint chimichurri, pretzel brochette; Lobster Roll, toasted brioche, chives; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Butternut Squash & Fig Tartlet, goat cheese, toasted pistachio; Habanero Smoked Tofu Taco, watermelon radish wrap;

Nonprofit Gala Menu
APPETIZER
Roasted Winter Squash Trio & Burrata, brussels sprouts, apple, endive, pumpkin seeds, rye crisp

ENTRÉE
Filet Mignon Bordelaise, spinach rosti, red beet soubise

MINI DESSERTS
Chocolate Dipped Cheesecake Lollipops, blue sprinkles; Fruit Tartlet; Lemon Meringue Pie Pop; Mocha Brownie Bites, coffee whipped ganache; Raspberry Ganache Cup, red berries, raspberry balsamic ganache, dark chocolate cup; UNICEF Logo Chocolate Disk

WEDDINGS AT JAZZ AT LINCOLN CENTER

Romantic Weddings

We don’t often host weddings at Jazz at Lincoln Center, but when we do, you know it’ll be spectacular. From the dazzling backdrop of New York City and Central Park South visible through the floor-to-ceiling windows in both the Ertegun Atrium and the Appel Room, to dramatic lighting and stunning florals, the 200-plus guests were captivated by the views. Add in delectable food from cocktial reception through after party, and you’ve got an event that people will remember for years to come.

Wedding Menu
COCKTAIL RECEPTION – BUTLERED HORS D’OEUVRES
Mini Peking Duck Rolls, crepe, scallion, celery, hoisin sauce; Seared Foie Gras, lingonberry jam, brioche toast; Lobster Roll, buttered brioche, chives, gold foil; Bloody Mary Shrimp Cocktail; Wild Mushroom Beggar’s Purse; Beef Filet, balsamic onion jam, horseradish cream, ficelle crostini, chive; Spaghetti & Meatball, fra diavolo sauce; Potato Latkes, smoked salmon rosette, crème fraiche, dill; Maryland Crab Cake, shaved fennel, orange and radish slaw; Edamame Truffle Dumplings, miso broth

COCKTAIL RECEPTION STATIONS
Oyster Station; Sushi Station

FIRST COURSE
Poached Lobster, cauliflower sprouts, carrots, caviar, watercress, blood orange vinaigrette; Burrata, butternut squash puree, spice pickled grapes, chervil, pink peppercorn

ENTRÉES
Herbed Double Lamb Chop, haricot verts, truffled mashed potatoes, red wine sauce, mint sauce; Sea Bass, tomato confit, spinach, turnips, carrots, coconut green onion jasmine rice, saffron beurre blanc sauce; Eggplant Chermoula, roasted cherry tomato, harissa, tahini, herbed cauliflower couscous, crispy chickpeas

DESSERT
Individual Wedding Cakes
Cinnamon Churros, dulce de leche sauce; Garnished Hot Apple Cider; Mini Apple Cider Doughnuts; Lemon Meringue Pie Pop; S’mores Cone; Warm Chocolate Chip Cookie & Vanilla Bourbon Milkshake Shot; Espresso Martini Shot

AFTER PARTY
Pizza; Grilled Cheese; Waffles; Ice Cream

Contact Us to Start Planning Your Event at Jazz at Lincoln Center