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.
More Food Festival Recipes
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
Sip Your Way Through Summer:
Delectable Cocktail Recipes from our Venues
By Great Performances
Summer is still in session and there’s no better way to beat the heat than with a refreshing and tantalizing cocktail in hand. Whether you’re lounging by the pool, hosting a backyard barbecue, or simply unwinding after a long day, we’ve got you covered with an array of mouthwatering summer cocktails from our venues. Prepare to embark on a journey of taste and discover a delightful assortment of libations that will elevate your summer experience.
At our venues, mixology is an art form, and our talented bartenders have crafted a selection of cocktails that capture the essence of the season. We’re sharing a curated collection of our favorite summer cocktails brought to you by our Venue Managers, Garvey Dutes of Asia Society Café, Elijah Wilkins of Mae Mae Café + Plant Shop, Danny Newman of Café des Affiches at Poster House, and more.
These easy-to-follow recipes are perfect for crafting a cocktail for yourself or to share with loved ones. Get ready to impress your friends and family with these show-stopping beverages, as we lift the curtain on the secrets behind our venue’s most beloved drinks. So, let the clinking of ice and the muddling of fresh herbs transport you to a summer paradise, where every sip is a celebration of the sun-kissed season.
RECIPE: KIWI RASPBERRY MIMOSA
by Garvey Dutes, General Manager of Asia Society Café
For One:
4 oz Sauvignon Blanc
2 oz Raspberry Syrup
6 oz Casa Del Mar Cava
1 oz Kiwi Juice
Add Sauvignon Blanc, raspberry syrup, and ice to a cocktail shaker. Shake vigorously. Strain the mixture into a bulb wine glass filled with ice. Top it off with Cava and kiwi juice.
Garnish glass with 1 kiwi cube in-between two raspberries.
Batched for Sharing:
8 oz Sauvignon Blanc
4 oz Raspberry Syrup
12 oz Casa Del Mar Cava
2 oz Kiwi Juice
Add Sauvignon Blanc and raspberry syrup to a pitcher. Stir the mixture rapidly to ensure the Sauvignon Blanc and raspberry syrup are well combined. Fill vessel with ice then slowly pour in Cava, while stirring gently to maintain the carbonation. Top the mixture with kiwi juice, but do not stir.
Garnish each glass with 1 kiwi cube in-between two raspberries.
RECIPE: WHITE COSMO
by Garvey Dutes, General Manager of Asia Society Café
For One:
2 oz White Cranberry Juice
2 oz Charbay Meyer Lemon Vodka
0.75 oz Lime juice
0.50 oz Elderflower
Add white cranberry juice, Charbay Meyer Lemon Vodka, lime juice, elderflower and ice to a cocktail shaker and shake. Strain the mixture into a coupe glass.
Garnish with a lime twist.
Batched for Sharing:
9 oz White Cranberry Juice
9 oz Charbay Meyer Lemon Vodka
3.5 oz Lime Juice
2 oz Elderflower
Batch without alcohol (zero proof):
Add white cranberry juice, lime and elderflower to a pitcher and stir lightly.
Batch with alcohol:
In a cocktail shaker add 3.25 oz of zero proof mixture above, 2 oz Charbay Meyer Lemon Vodka and ice. Shake vigorously and strain into a glass.
Garnish with a lime twist.
RECIPE: GRAPE VALLEY
by Garvey Dutes, General Manager of Asia Society Café
For One:
2 oz Hendrick’s Gin
2 oz Sweet White Vermouth
1 oz Velvet Falernum
1 oz Lime Juice
Green Seedless Grapes
Muddle 3-4 grapes in a cocktail shaker. Add Hendricks Gin, Sweet White Vermouth, Velvet Falernum, lime juice and ice. Shake, then strain the mixture into a coupe glass.
Garnish with a grape on a skewer.
Batched for Sharing:
7 oz Hendrick’s Gin
7 oz Sweet White Vermouth
3.5 oz Velvet Falernum
3.5 oz Lime Juice
2 large clusters of Green Seedless grapes
Muddle 1 large cluster of Green Seedless Grapes and Velvet Falernum in a pitcher. Add Hendrick’s Gin, Sweet White Vermouth, and lime juice to the pitcher and stir vigorously.
Top the pitcher with ice and garnish with the other cluster of green grapes.
RECIPE: THE LAVO (ZERO-PROOF)
by Elijah Wilkins, General Manager of Mae Mae Café + Plant Shop
For One:
4 oz Aloe Vera
2 oz Lemon Juice
1 oz Lavender syrup
Add aloe vera juice, lemon juice, and lavender syrup to a cocktail shaker with ice. Stir together well.
Serve over ice with a lemon wheel garnish or dried lavender.
To Share:
12 oz Aloe Vera
6 oz Lemon Juice
3 oz Lavender syrup
Add aloe vera juice, lemon juice, and lavender syrup to a pitcher with ice. Stir together well.
Serve in glasses garnished with a lemon wheel or dried lavender.
RECIPE: FRENCH QUARTER FIZZ
featured at Dizzy’s Cafe, Jazz at Lincoln Center
For One:
0.75 oz Simple Syrup
0.75 oz Lemon Juice
0.25 oz Chinola Passion Fruit
2 oz Dorothy Parker Gin
1.5 oz Club Soda
Add syrup, lemon juice, chinola passion fruit, and gin to a cocktail shaker with ice. Shake briefly. Strain the mixture into a collins glass with ice. Top off the collins glass with soda.
Garnish with a lemon wedge.
RECIPE: PINEAPPLE EXPRESS (ZERO-PROOF)
featured at Dizzy’s Cafe, Jazz at Lincoln Center
For One:
0.75 oz Ginger Syrup
0.75 oz Lime Juice
2 oz Pineapple Juice
1.5 oz Club Soda
Add ginger syrup, lime juice, and pineapple juice to a cocktail shaker filled with ice. Shake until chilled. Strain the mixture into a collins glass with ice and then top with club soda.
Garnish with a mint sprig pulled through candied ginger.
RECIPE: NOT YOUR GRANNY SMITH
featured at The Banker’s Club, Equitable Life Building
For One:
3 oz Whiskey
3 oz Apple Juice
1 oz Sour Mix
Add whiskey, apple juice, and sour mix to a cocktail shaker with ice. Shake well. Strain the mixture into a tall glass with ice.
Garnish with a lemon wheel or apple wheel.
Make your own Sour Mix:
3 oz Hot Water
3 oz Sugar
3 oz Lemon Juice
1.5 oz Lime Juice
Combine water and sugar and stir until sugar is dissolved. Allow the syrup to cool. Add strained lemon and lime juices. Store in an air-tight vessel in the refrigerator for 2-3 weeks.
RECIPE: MAIN SQUEEZE
featured at The Banker’s Club, Equitable Life Building
For One:
1.5 oz Gin
2 oz Orange Juice
0.5 oz Lemon Juice
2 oz Tonic
Add gin, orange juice, and lemon juice to a cocktail shaker with ice. Shake well. Strain the mixture into a collins glass with ice. Top with Tonic.
Garnish with an orange wheel.
RECIPE: PANTHER PRIDE
by Danny Newman, General Manager of Café des Affiches at Poster House
For One:
2 oz Bacardi Rum
1 oz Triple Sec
0.5 oz Lime Juice
0.5 oz Sprite
Add rum, triple sec, and lime juice to a cocktail shaker with ice. Shake well. Strain the mixture into a collins glass with ice. Top with Sprite.
Garnish with a lime wheel.
RECIPE: WHISKEY MATCHA HIGHBALL
by Danny Newman, General Manager of Café des Affiches at Poster House
For One:
2 oz Suntory Toki Whiskey
0.25 tsp Matcha Powder
0.25 oz Lemon Juice
Dash of Honey Ginger Simple Syrup
0.5 oz Club Soda
Add whiskey, matcha powder, lemon juice, and simple syrup to a cocktail shaker with ice. Shake well. Strain the mixture into a tall glass with ice. Top with club soda.
Garnish with a Lemon Wheel.
Hungry for more?
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We’re delighted to share our latest digital cookbook, Cooking with Katchkie. A collection of 10 mouthwatering recipes—from sides and dressings to main dishes—these dishes will
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Jump to Recipe Every summer, our basil grows in vibrant, fragrant abundance at Katchkie Farm. One of our favorite ways to preserve it is also
AUGUST FOOD FESTIVAL: TOMATO JAM
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 a Tomato Jam recipe brought to you by our Executive Chef of Catering Operations, Mike Deuel.
We love preserving our fresh tomatoes from Katchkie Farm using this recipe. This sweet and savory jam is a great addition to any cheese board or sandwich, used as a pizza topper or glaze for meats…truly, the possibilities are endless! We hope you love it as much as we do.
Tomato Jam Recipe
by Mike Deuel, Executive Chef of Catering Operations
Chef Mike is a huge fan of fresh, summer tomatoes – check out his recipe for a Tomato and Onion Curtido Salad on our website – but his not-so-guilty pleasure is a fresh tomato sandwich with bread, sliced ripe summer tomatoes, Hellmann’s mayonnaise, and a sprinkle of salt and pepper. At his home garden, he and his wife have more than 100 tomato plants growing. Most are volunteers that grew on their own rather than being deliberately planted. When they come across an especially delicious tomato, they will sacrifice it for seeds to grow the next year.
INGREDIENTS
- 2 1/2 lbs cherry tomatoes
- 1 3/4 c sugar
- 2 limes, juiced and zested
- 1 tsp freshly grated ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 1/2 tsp salt
- 1 1/2 tsp red pepper flakes
PROCEDURE
- Combine tomatoes, sugar, zest of 1 lime, lime juice, ginger, sinnamon, cloves, salt, and red pepper flakes to a non-reactive pot.
- Boil and simmer uncovered for 1-2 hours, stirring till soft, sticky, and jammy.
- Jar and allow to cool completely before storing in a fridge or freezing.
More Food Festival Recipes
JULY FOOD FESTIVAL:
THUNDER PICKLES
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 Thunder Quickles, a slight spin on Liz Neumark’s “Thunder Pickles”.
The name “Thunder Pickles” originates from a young Liz Neumark’s visit to a farm. A farmer told her that thunder made cucumbers grow! In the earlier years of The Sylvia Center, a portion of sales from Katchkie Farm’s “Thunder Pickles” went to support the organization. As a nod to our beginnings, we are excited to share this recipe recreated by TSC teen students.
Thunder Quickles Recipe
by The Sylvia Center Teen Students
Yield: (3) 16-oz Jars
INGREDIENTS
- 1.75 lbs cucumbers, sliced
- 1 sweet onion, such as Vidalia
- 2 cups water
- 1 cup white wine vinegar or white vinegar
- 3 tablespoons of salt
- 1/4 cup of sugar
FOR EACH JAR
- 2 sprigs of dill
- 1 hot pepper (jalapeño, thai chili, serrano etc.)
- 1 bay leaf
- 2 cloves of garlic
- 1.5 tsp pickling spice
- 1 tsp whole black peppercorns
PROCEDURE
1. Stem, wash, and slice cucumbers into spears or rounds. Peel and quarter onions.
2. Bring water and vinegar to a boil. Add the salt and sugar, and stir to dissolve.
3. Divide the sliced cucumbers and onions among the 7 jars. Into each jar, add a few sprigs of dill, a bay leaf, one hot pepper, garlic, pickling spices and peppercorns. Pour the hot mixture evenly over the peppers.
4. Close the jars with seals and rings. Allow the filled jars to stand at room temperature until cool. Then refrigerate for at least 24 hours before use. Keeps up to two weeks in the refrigerator.
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