THE ANNUAL NEW YORK TIMES DEALBOOK SUMMIT
By Ronnie Davis, Managing Director, Great Performances
There is something incredibly special about working in the “Greatest City in the World” to quote the smash Broadway Play Hamilton. It is unlike doing events anywhere else. Last week’s annual New York Times Dealbook Summit proved this once again. We at Great Performances have been privileged to work on this event for many years now and bear witness to some amazing and newsworthy insights from some of the most interesting minds to grace a stage. It is moments like this that make working in New York so unique. Set in what I consider the most beautiful room in the New York Event world, the Appel Room at Jazz at Lincoln Center, we heard business trends from cooperate giants like Bob Igor of Disney and Jamie Dimon of JP Morgan Chase. United States Vice President Kamala Harris and Isaac Herzog, the President of Israel offered insights to current events. TV producer and screenwriter Shonda Rhimes shared thoughts on some of the hit shows she has been a part of, and of course there was the controversial interview with Elon Musk that is still grabbing press attention.
In support of this great conference, we served breakfast using recipes from the New York Times “Cooking” in a successful attempt to capture the essence of New York City in our culinary offerings. Among the breakfast selections:
Vegan Pancakes Vegan Pancakes Recipe – NYT Cooking (nytimes.com) and Chia Pudding with Berries and Popped Amaranth Chia Pudding With Berries and Popped Amaranth Recipe – NYT Cooking (nytimes.com)
For lunch Great Performances Chef Andrew Smith created a beautiful salad of Tuscan Kale, Red Endive, Watercress & Watermelon Radishes with Roasted Pears, Toasted Pumpkin Seeds, Quinoa, and a Seasonal Cider Vinaigrette. We then offered guests a choice of proteins also curated from the NY Times “Cooking.”
Grilled Chicken Breast Grilled Chicken Breasts Recipe – NYT Cooking (nytimes.com)
Seared Plank Salmon Cedar Plank Salmon Recipe – NYT Cooking (nytimes.com)
Grilled Tofu Grilled Tofu Recipe – NYT Cooking (nytimes.com)
At the conclusion of the Summit there was a Reception offering a selection of Hors D’ Oeuvres, Champagne and Cocktails from our current Fall menus held in the Ertegun Atrium with views of Columbus Circle and Central Park as attendees listened of course, to a Jazz Trio playing in the background. A remarkable finish to a unique New York experience thanks to the New York Times.
The privilege of being “In The Room Where It Happens” in the Greatest City in the World is why we do what we do. This amazing City keeps giving us remarkable events like the Dealbook Summit.
I love New York.
DECEMBER FOOD FESTIVAL: APPLE ROLLUPS
When we think of fall, we think of apples. And although many of us will have gone through our stockpiles of apples in November to make pies, we may still have a couple of baskets lying around. Use any baking or cooking apple that you like. You can combine them or make separate batches featuring specific varieties. You will need a dehydrator for this recipe, a tool that comes in handy to create a variety of preserved foods including October’s Herbed Salt recipe!
Apple Rollups
by Liz Neumark, CEO and Founder
INGREDIENTS
- 12-15 apples
- 1/2 cup water
- 2 Tbsp lemon juice
PROCEDURE
- Peel, core, and roughly chop the apples. Add the chopped apples to a pot with the water and lemon juice. Cover and steam until mushy, being careful not to burn the bottom.
- Run the mixture through a food processor to make apple sauce.
- Spread a thin yet solid layer of the apple sauce on dehydrator
trays. Set dehydrator to fruit setting and place the tray. Check the mixture after several hours. When ready, it should peel right off the tray. - Cut the fruit sheet into strips using a pizza roller. Roll the pieces with wax paper for easy eating. Store in an airtight container in the pantry for up to 2 weeks.
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The Embrace of 2024
The 2024 Great Performances Calendar
Embrace Wellness
We prepared this calendar in the final days of 2023, another chapter in a most tumultuous decade. As we plotted the monthly food themes that tie into our broader vision of the year, we tried to peek around the corner and imagine what will await us in 2024.
For 2024, our focus is on the embrace. It embodies our ideas and dreams while leaning into the reality of this moment in time.
The embrace is a physical and emotional act; to accept gladly and readily. At Great Performances, we manifest this act with the embrace of the seasonaility of ingredients; the embrace of health and wellness practices through food; and of course, the embrace of the deliciousness of a meal and the unfolding of a memorable experience.
Embrace Wellness is our commitment to create delicious meals that feed our bodies while nurturing our spirits. It embodies mindfulness, dialogue, educational moments, and openness.
We rejoice in the impact our team creates and the journey our food takes from seed to field and from kitchen to you. It is a celebration of communities, stewardship of the land, and the power of gathering.
At Great Performances, we unleash joy through genuine hospitality with you and for you. We invite you on a yearlong journey to celebrate food stories, recipes, experiences, and the embrace of life happening around the table.
These are the seeds of optimism and hope; that what we do together in the new year brings goodness and the warmth of an embrace to each of us.
Mae Mae Mural Magic
By Liz Neumark
We recently decorated the outside of our building – and the facade of Mae Mae Cafe + Plant Store – with an incredible mural by @creativefirecracker, designed by @scratch_nyc and painted by @scratch_nyc, @kingbeeuw, #kerz #elvz
We couldn’t be happier with the results – check it out and let us know your favorite feature!
A few weeks ago, a client visiting our commissary for the first time, suggested we put a sign outside of our building that says Great Performances.
You could say we did that, Boogie Down Bronx style!
We also wanted to call more attention to our Mae Mae Café and Plant Shop adjacent to the front door at 2417 Third Avenue. We had tried a 6’ long banner, a neon sign in the café window, planters, A-frames, but nothing worked. We needed something big and beautiful and visible from afar.
Graffiti walls are a signature of the South Bronx. The artwork is under highways, on the side of bridge walls, adorns a giant wall at The Dream School and generally dot the Mott Haven landscape. We have a 60’ long mural by Crash that greets visitors to our 3rd floor office.
We connected with Jenny “Scratch” in September to imagine what the exterior of our building might look like, reflecting the café, our love of fresh produce, and the plants we sell. Then we submitted the sketch to our landlord and hoped for a yes. We got it!
The process took 7 days, one boom, a few artists, good weather and lots of spray paint. We love the joy it brings to our block along with new patrons at the café who “never knew you were there!”
And rest assured, you will know you have arrived at the Great Performances headquarters when you get here!
NOVEMBER FOOD FESTIVAL: CRANBERRY SAUCE
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month, and just in time for Thanksgiving, we’re celebrating with Cranberry Sauce recipe that’s the perfect addition to any holiday meal (and post-holiday meal!)
Cranberry Sauce
by Albert Bello, Pastry Chef
INGREDIENTS
- 454 grams cranberries, defrosted preferred
- 312 grams light brown sugar
- 340 grams red wine or water
- 4 Tablespoons lime juice
- 1/2 teaspoon nutmeg (optional)
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon allspice (optional)
PROCEDURE
- In a large bowl, pop the berries by hand (don’t worry if you don’t get them all). Add the sugar and let rest overnight to extract the juices.
- The next day, put a plate in the fridge – this will be used to test the doneness of your sauce.
- To a saucepan add berry mixture, red wine, lime juice, spices, and heat on high for a few minutes, being careful not to burn the mix. Lower to medium and cook until you see small bubbles popping on the surface.
- Continue cooking till thick, stirring carefully with a spatula to ensure it doesn’t stick to the bottom of the pan and burn, about 15 minutes.
- Place a dollop on your chilled plate to test the thickness. When you’re satisfied, remove from heat and allow to cool completely.
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DON'T HIRE A CATERER: GOT CRANBERRIES?
By Joe Bachman, Executive Chef, Rockefeller University
We’re celebrating the voices of our chefs from our commissary at Great Performances to our venues across New York. This month, we asked Joe Bachman, Executive Chef at Rockefeller University, to share his thoughts about Thanksgiving and the ubiquitous cranberry sauce. What can we do with the leftovers? He shares some delicious post-Thanksgiving dishes that make use of the cranberry sauce (whether you like home made–and we have a delicious recipe for that–cranberry sauce, store bought, or even canned.
Let us know what you do with your leftover cranberry sauce and if you have a favorite recipe you want to share!
Many of us look forward to Thanksgiving – and especially the food we prepare for our loved ones: family, friend, or other. I know one of the challenges post-Thanksgiving is finding a use for the leftovers. Do have some to-go containers for people to take some food home. But don’t forget to save some to create some of my favorite leftover dishes. These recipes can be adjusted as one pleases as it’s all based on personal preference. Just have fun with it!
Post Thanksgiving Empanadas
Note: this can be frozen for future consumption
Ingredients
- Leftovers!
- Turkey
- Stuffing
- Gravy
- Cranberry sauce
- Frozen empanada dough disks, thawed
- 2 eggs, whisked
Method
- Shred leftover turkey, making sure to remove any skin/bones that may be left.
- In a medium mixing bowl combine turkey, stuffing, cranberry sauce & gravy in a bowl.
- On a thawed empanada dough disk, place a spoonful of the leftovers mixture in the middle leaving enough space around the sides to crimp closed.
- Brush egg wash around the rim of the dough then fold in half and crimp the sides closed with a fork, making sure not to press too hard and tear the dough. (Alternatively, you can use an empanada press that makes things much easier and can be found on amazon for relatively cheap.)
- Place the empanadas on a parchment lined sheet pan and brush egg wash the top. Place in 375 degree oven for 12-15 minutes or until they get golden brown.
Turkey & Cranberry Monte Cristo
Ingredients
- Leftovers!
- Turkey, sliced (preferably white meat)
- Cranberry sauce
- 2 slices firm white or marbled bread (or bread of choice)
- 2 Tablespoons mayonnaise
- 2 slices Swiss or gruyere cheese
- Butter
- 1 egg, beaten
Method
- Slice the leftover turkey breast as thinly as possible and portion 3.5 ounces per sandwich
- Spread one slice of bread with mayonnaise and the other with the cranberry relish
- Place one slice of cheese on each piece of bread
- Place turkey on top of one slice, then cover with other slice
- In a separate bowl, whisk together eggs, salt, and pepper and transfer to shallow bowl or pie plate. Dip the dry sandwich into the egg mixture until it is totally coated.
- In a medium heat pan add a bit of butter and griddle the sandwiches until they reach a nice golden brown color.
Cranberry-Sprite Spritzer
Ingredients
- 30 ounces leftover cranberry relish
- 2 Tablespoons peeled and chopped ginger
- 2 liters of Sprite or ginger ale
- Ice cubes
Method
Combine the cranberry relish, ginger, and soda in a large pitcher. Serve immediately over ice.
EVENT HIGHLIGHT: NEW YORK STEM CELL FOUNDATION
By Great Performances
New York Stem Cell Foundation Gala & Science Fair at Jazz at Lincoln Center
For more than a decade, we’ve had the honor of catering the New York Stem Cell Foundation (NYSCF) Gala at the iconic Jazz at Lincoln Center. Our enduring partnership is a testament to the relationships we’ve forged and our commitment to advancing the mission of NYSCF.
The NYSCF Gala celebrates scientific innovation and philanthropy, uniting leaders in science, advocacy, and entertainment to support groundbreaking stem cell research. The stunning Ertegun Atrium overlooking Central Park and Columbus Circle provided a stunning location for scientists in lab coats to connect with donors and guests as they enjoyed cocktails and shared their developments.
Ronnie Davis. Managing Director, and his team worked tirelessly to create an incredible event. From planning menus, designing floor plans, and coordinating the entertainment, every moment was carefully curated to best support NYSCF’s mission and ensure a spectacular event.
Read more about the event and how you can support The New York Stem Cell Foundation and the important work they do at the following links:
Science Powered by Patients: Highlights of the 2023 NYSCF Gala & Science Fair
The 2023 NYSCF Gala & Science Fair: A Stellar Evening of Science and Philanthropy
Gala Menu
- Grilled Chicken Taco, Radish Escabeche, Chili Crema
- House made Kosher Pigs in a Blanket, Deli Mustard
- Spaghetti & Meatball, Fra Diavolo Sauce
- Tamari Ginger Tuna Poke, Crisp Sesame Tuille
- Tarragon Shrimp Donut, Saffron Crème, Pistachio Crumble
- Lobster Roll, Toasted Brioche, Chives
- Goat Cheese Bonbon, Quinoa, Marigold
- Hudson Valley Succotash Tart, Sunchoke Puree, Crispy Kale
- Fall Gem Lettuce, Riesling Poached Pears, Puffed Rice, Marigold Vinaigrette
- Bread
- Selection of Artisanal Rolls, Focaccia, Baguettes, Grissini with Olive Oil, Local Butter, Sea Salt
- Bordelaise Glazed Short Rib, Mustard Greens, Hen of the Woods, Creamy Wheatberries
- Eggplant Chermoula, Cauliflower Couscous, Cherry Tomatoes, Kalamata Olives, Crispy Chickpeas, Tahini, Chermoula, Roasted Tomatoes, Harissa
- Vanilla Cream Bombolini
- Mini Vanilla Ice Cream Cones, Vanilla Ice Cream, Rainbow Sprinkles
- Chocolate Dipped Cheesecake Lollipops, Rainbow Sprinkles
- Flourless Chocolate Cake Bites
- Carrot Ginger Squares
- Golden Apple Dome, Vanilla Apple Compote, Caramel Mousse, Caramel Glaze
New York Stem Cell Foundation Annual Conference
On October 23rd and 24th the New York Stem Cell Foundation held their annual conference at Rockefeller University. The conference consists of a series of panelists from some of the most prestigious medical schools in the country introducing new innovations in Stem Cell research. This is the fifth year Great Performances has been fortunate enough to pair with NYSCF for both the all-day conference, and the Poster Board session to follow.
Jodi Smith, Senior Event Director, and her team, kept the attendees fueled with plenty of coffee, buffets, and snacks for their daytime session, and featured our Dim Sum and Tartine stations while they browsed the displayed posters.
Conference Day 1 Menu
- Assortment of Mini Bagels, Plain Cream Cheese & Vegetable Cream Cheese
- Breakfast Breads & Pastries, Chef’s selection of miniature Chocolate and Plain Croissants, Apple Crunch Gluten Free Muffin, Mae Mae Blue Berry Muffin (Vegan), Morning Glory Muffin, Iced Citrus Almond Loaf, Matcha Vanilla Loaf, Butter, Assorted Preserves
- Sliced Fruit Display, Grapefruit, Orange, Pineapple, Grapes, Mango, Kiwi, Starfruit, Mint
- Overnight Oats, Tropical Fruits, Honey, Caramelized Bananas
- Spinach & Mushroom Quiche, Savory Custard, Wilted Spinach, Forest Mushrooms, Butter Crust
- Fresh Grapefruit Juice
- Fresh Orange Juice
- Crudité Cup, Grape Tomatoes, Celery Sticks, Baby Carrots, Bell Peppers, Broccoli, Hummus
- Assorted Mini Scones, Butter, Clotted Cream, Assorted Preserves
- Mixed Berry and Coconut Yogurt Parfait, Nut-Free Granola (Vegan)
- Grilled Eggplant & Falafel Wrap, Romaine Lettuce, Pickled Chilies, Green Tahini, Whole Wheat Wrap
- Chicken Caesar Wrap, Romaine Lettuce, Caesar Dressing, Pecorino Cheese, Spinach Wrap
- Prosciutto & Fig Jam Sandwich, Prosciutto, Fig Jam, Mozzarella, Arugula, Baguette
- Gluten Free Turkey Wrap, Romaine Lettuce, Roasted Cherry Tomatoes, Carrots, Cabbage, Red Onions, Green Bell Pepper, Lemon Ginger Aioli, Gluten Free Wrap (GF)
- Fall Grains, Butternut Squash, Kale, Leek, Cranberries, Balsamic Vinaigrette
- Greek Chickpea Salad, Romaine, Feta, Cucumbers, Peppers, Olives, Artichokes, Red Onion, Oregano Vinaigrette
- Garden Salad, Carrots, Cucumber, Cherry Tomatoes, Balsamic Vinaigrette
- Fresh Fruit Skewers, Mango, Pineapple, Kiwi, Strawberry
- Pumpkin Cheesecake Bites
- Miniature Black & White Cookies
- Freshly Popped Popcorn, Lightly Salted
- Yogurt Covered Pretzels
- Dill and Cheddar Pita Chips
Accordion Content
Day 1 - Cocktail Reception
- Roast Beef Carpaccio Flatbread, Safron Aioli, Sea Salt, Chives
- Ratatouille & Basil Soca Tart
- Roasted Beets Tartine, Burrata on Ficelle
- Herbed Roast Chicken Tartine, Fig Jam on Country Bread
- Wild Mushroom Tartine, Whipped Ricotta, Grilled Spring Onions on Country Bread
- Shrimp Pan Fried Dumplings
- Pork Pan Fried Dumplings
- Chicken Chow Mein
- Vegetable Fried Rice
- Accompaniments: Crispy Noodles with Soy Sauce, Ponzu, Chinese Mustard, Red Chili Sauce
Conference Day 2 Menu
- Assortment of Mini Bagels, Plain Cream Cheese & Vegetable Cream Cheese
- Breakfast Breads & Pastries, Chef’s selection of miniature Chocolate and Plain Croissants, Apple Crunch Gluten Free Muffin, Mae Mae Blue Berry Muffin (Vegan), Morning Glory Muffin, Iced Citrus Almond Loaf, Matcha Vanilla Loaf, Butter, Assorted Preserves
- Sliced Fruit Display, Grapefruit, Orange, Pineapple, Grapes, Mango, Kiwi, Starfruit, Mint
- Overnight Oats, Tropical Fruits, Honey, Caramelized Bananas
- Spinach & Mushroom Quiche, Savory Custard, Wilted Spinach, Forest Mushrooms, Butter Crust
- Fresh Grapefruit Juice
- Fresh Orange Juice
- Small House made Granola Bar
- Crudité Cup, Grape Tomatoes, Celery Sticks, Baby Carrots, Bell Peppers, Broccoli, Hummus
- Chia Seed Pudding, Orange Segments and Pistachios
- Fresh Mozzarella, Tomato, Basil, Balsamic Vinaigrette, Ciabatta
- Roast Beef Panini, Swiss Cheese, Sauerkraut, Whole Grain Dijon Aioli, Pea Shoot, Ciabatta
- Honey Roasted Turkey, Gouda, Watercress, Honey Dijon Aioli
- Gluten Free Turkey Wrap, Romaine Lettuce, Roasted Cherry Tomatoes, Carrots, Cabbage, Red Onions, Green Bell Pepper, Lemon Ginger Aioli, Gluten Free Wrap
- Pearl Couscous Salad, Roast Vegetables, Lemon, Olive Oil, Oven Roasted Tomatoes
- Farmer’s Market Chopped Salad, Romaine, Cucumbers, Red and Yellow Peppers, Cherry Tomatoes, Balsamic Vinaigrette
- Brussels Sprout & Kale Salad, Brussels Sprouts, Watermelon Radish, Pecans, Golden Raisins, Ricotta Salata, Lemon Vinaigrette
- S’mores Cone
- Turtle Brownie
- Rice Krispy Lollipop
- Mini Chocolate Chip Cookies
- Root Vegetables Chips
- Soft Pretzel Nuggets
Elevate Your Wedding Experience: Creating Cozy Lounge Areas for Your Guests
One of the enduring trends we’ve noticed at events, and especially at weddings, is adding warm, inviting lounge areas. Beyond traditional seating arrangements, these cozy nooks offer a retreat for your guests, giving them a comfortable, beautiful space to relax, connect, and recharge.
1. Embrace the Space: We love open floor plans, and a unique way to add warmth and modernity is by incorporating open lounge spaces. Breaking up a large area with a cozy nook creates a warm and welcoming space for guests to unwind, share stories, and celebrate the event.
2. Casual Elegance: Whatever your wedding style, from informal garden parties to a more formal affair, lounge areas can help strike the perfect balance between casual and elegant. Couches and chairs can be found to match your style, with cushions and throws adding pops of color and warmth. Don’t forget to add some tables for guests to rest their drinks and plates.
3. Personalized Touches: Personal details, from framed photos to unique décor, infuse your love story into the spaces. Also consider placing your Guest Book to be signed in a lounge!
4. Small Living Room Vibes: Grouping seating around low tables creates a small living room setting, inviting connection and conversations – and a place to set down drinks and small plates.
5. Create Movement: Think of a lounge area as a station – guests will be encouraged to mix and mingle as they enjoy the different elements of your event, from food, to drink, to people.
6. Make Space For All Guests: Lounge areas can be especially important for guests who have accessibility needs as lounges provide a comfortable, beautiful space to rest and enjoy the company of others.
Including a lounge area into your wedding planning is a thoughtful way to enhance your guests’ overall experience and elevate your celebration. They’re easily customizable, and can add comfort, warmth, and increased connection for your guests.
For some inspiration, check out our gallery of some of our favorite (and guests’ favorite!) lounge areas.
OCTOBER FOOD FESTIVAL: HERBED SALT
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month we’re celebrating with an Herbed Salt recipe that’s the perfect addition to any pantry.
Keep this recipe on hand for those times that you have extra herbs lying around and can’t think of a way to use them before they go bad. Herbed salt makes a delicious and colorful finish to a dish. It also makes a lovely host gift or stocking stuffer when packaged in a small jar and tied with a bit of ribbon or twine. When making the herbed salt, feel free to combine a variety of herbs to create your own unique blend!
Herbed Salt
by Liz Neumark, Founder and CEO
INGREDIENTS
- 3 cup loosely packed herbs
- 1/2 cup coarse salt
PROCEDURE
- Thoroughly wash and dry the leaves of the herbs and combine with salt in a food processor. Pulse to blend, being careful not to turn into a puree.
- Allow to air dry for several hours or bake on shallow baking sheets for about 20 minutes at 200°F, until the herbs are completely dry.
The fresh salt blend will last 2-3 weeks in the fridge.
Pro Tip: Allowing the salt to sit for 2-3 days before using can help develop the flavors.
More Food Festival Recipes
SEPTEMBER FOOD FESTIVAL: HOT SAUCE
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month we’re celebrating with Liz Neumark‘s signature Hot Sauce recipe.
You might say that Liz Neumark has a thing for preserved foods. Pickled, fermented, jammed, canned, and dehydrated, she loves it all. But of all things, we’ve noticed an especial affinity for heat and tanginess. Cabbages become kimchi and peppers turn into hot sauce. Each year she prepares Katchkie Hot Sauce from the crops of peppers grown on the farm, and each year they’re a hit at our venues and – if you’re lucky enough – as a special gift from Liz. Try your hand at making her hot sauce, using whatever chilies you like, and let us know the results!.
Katchkie Hot Sauce
by Liz Neumark, Founder and CEO
INGREDIENTS
- 1 lb fresh chilies
- 1 Tbsp minced garlic
- 1/2 c diced onion
- 2 Tbsp Kosher salt
- 1 1/2 c distilled white vinegar
PROCEDURE
- Pulse chilies, garlic, onion, salt in food processor until rough. Transfer to a glass jar, cover loosely, and let sit overnight.
- Stir in vinegar, cover loosely, and let sit 1-7 days at room
temperature. - Blend until smooth and store in refrigerator for up to 4 months.
More Food Festival Recipes