MAY FOOD FESTIVAL: ASPARAGUS
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
Asparagus is good for our gut. Asparagus provides prebiotics, a type of fiber. A way of eating rich in prebiotics supports our good gut bacteria and may help improve blood cholesterol and blood sugar control.
Asparagus supports many body functions. Asparagus is a good source of iron, an essential nutrient that makes up hemoglobin, a protein involved in transporting oxygen from the lungs to the rest of the body. Asparagus is also an excellent source of folate, a B vitamin that supports the body in making new, healthy cells.
Chef Andrew Smith, our Culinary Director, created a delicious Asparagus dish for us.
Charred Asparagus
by Chef Andrew Smith
Ingredients
- 1 bunch medium sized asparagus, snapped to remove base
- 1/4 cup grated aged pecorino cheese
- 1 lemon, zested and juiced
- 1 TB extra virgin
- olive oil
- Salt
- Pepper, freshly cracked
Procedure
- Heat grill or grill pan on high heat
- Toss cleaned asparagus with extra virgin olive
oil, salt, and pepper. Place on hot grill and cook
two minutes on each side or until they begin to
char. - Remove charred asparagus from heat and
place in large bowl with cheese, lemon juice, and
lemon zest. Combine thoroughly and serve warm.
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.
APRIL FOOD FESTIVAL: RAMPS
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
Ramps are a type of allium, a vegetable family that also includes garlic, onions, scallions and leeks. Ramps have many compounds that are being studied for potential health benefits. Quercetin and organosulfur compounds in ramps may have antioxidant and anti-inflammatory properties. Organosulfur compounds also give ramps their smell and taste.
Ramps and other alliums are good for gut health. Ramps are rich in prebiotics, a type of carbohydrate found in plant foods that encourages the growth of good gut bacteria.
Richard Brown, our Executive Chef of CPS Events at the Plaza, created a delicious ramps dish for us.
Comte Grilled Cheese with Roasted Ramp Honey on Brioche
by Richard Brown
Ingredients
- 1 lb. Comte cheese, grated
- 3 bunches of ramps
- 6 oz. local honey
- 1 pull man brioche, sliced lengthwise
- 1 tsp unsalted butter
- 1 Tb olive oil
- Salt and fresh pepper
- 1 clove garlic
Procedure
Preheat your oven to 350 degrees. Clean the ramps by cutting off the ends and trimming the leaves and leaving a little green. Make sure too wash them in cold water and dry. Slice the ramps thin, about a quarter inch. Chop the garlic well and sauté in olive oil at a medium heat. Add the ramps and continue cooking for 3 minutes until they are wilted. Pour into a sieve or use a slotted spoon to remove; place on a sheet tray and season with salt and pepper, cool. Place your honey into a mixing bowl and add your ramps. Let this sit for 2 hours to develop the flavor.
On 2 pieces of bread spread the ramp honey on one side and the cheese on the other. Place the ramp honey side on top; and press lightly to adhere the sides. In a large non-stick sauté pan; melt the butter on a medium high heat and wait until the butter stops sizzling; add your grilled cheese and cook until a nice golden brown. With a spatula, turn the bread over and place in the oven. In 5 to 7 minutes the Comte should be melted; take out of the pan and place on a sheet tray and let it set. If you wish, slice off the crusts (don’t forget to eat them), and cut your bread into your desired shape.
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.
GP ARTISTS - UPCOMING EVENTS
Our Great Performances Artists have been busy! Check out some of their creative and artistic endeavors below!
ASHTON HEYL
Egg Party, a short film I co-wrote and acted in, will have its World Premiere at Cinequest Film Festival. The Festival runs March 20th-30th, and tickets are 99 cents to view any time during that period. Tickets are at https://creatics.org/cinejoy, and our website with a trailer to the film is www.eggpartyfilm.com. We were also awarded the Panavision New Filmmaker Award to make the film. The Story: In late spring, six powerhouse women gather together in a Brooklyn apartment for a not-so-sober egg decorating party to support one of their own struggling with fertility. As the afternoon unfolds, the strength of their laughter and friendship creates new birth.
JENNIFER HIEMSTRA
Will be performing in a choral concert with Ember Choral Arts on March 26-27th with musical messages of bridging divides, and later this summer will be joining the U.S. Army as a vocalist in their Regional Band career field!
KEVIN HORNE
DANIEL LERNER
I just released my new single in anticipation of my upcoming EP (due later in 2022). The single is called Harvest the Moon. https://fanlink.to/htm.
JEROME BROOKS JR
Composer & Performer
Playlist
I was a 2021 #CityArtistCorps Grant recipient for my original musical. Since I want to also create opportunities for fellow GP Actors to perform I cast Philip Eng in one of the roles and the 1 night event presentation was SOLD OUT. SOCIAL DISTANCE Musical follows a week amidst the Coronavirus where four multiethnic New York artist friends unite via technology while in quarantine at the start of the pandemic: a black musician, a Chinese gamer, a South East Asian medical student and a BIPOC Social Media Influencer. In the spirit of Lieber and Stoller, Ain’t Misbehavin, Jesus Christ Superstar, and Songs for a New World, SOCIAL DISTANCE is a sung through musical . The presentation took place at the OFF-Broadway PLAYERS THEATRE Oct. 27th, 2021 This is a link to the Broadway World Article: https://www.broadwayworld.com/article/Musical-Theatre-Composer-Jerome-Brooks-Jr-Recognized-with-City-Artists-Corp-Grant-20210909 These are the social media links to relive the show with hopes it will progress to a possible bigger opportunity for all involved
ADDITIONAL LINKS
Personal / Professional
- Facebook: JEROMEBROOKSMUSICFANS
- Instagram: jeromebrooksjractor
- Twitter: JeromeBrooksJr
Other
- YouTube: https://www.youtube.com/user/Azeyol
Musical
- Instagram: SocialDistanceMusical
- Twitter: SocialDistanceA
RETURN TO OFFICE TRENDS: BUILDING MORALE AND HELPING EMPLOYEES FEEL WELCOME
By Great Performances
The second anniversary of New York’s “Stay at Home” order is rapidly approaching and with vaccination rates increasing, Covid numbers declining, and mask mandates lifting, a full return to the office is right around the corner (if it hasn’t already happened).
Working from home was an adjustment and we learned to navigate a different type of home office: sharing our space with kids and partners, juggling our meetings with kids’ online school schedules; hopping from one video call to another (remembering to mute/unmute), and moving less as our commutes became those steps between different rooms or sections of our homes.
Although we’ve all adjusted and adapted, we’ve missed a lot of things that we took for granted while we worked in an office. At GP, although we’ve been busy working and attending events, we haven’t been in the office as regularly and as frequently as we were accustomed to pre-pandemic. We deeply felt this during our holiday party that we celebrated at Wollman Rink, and it was energizing to once more feel the connection, warmth, laughter, and camaraderie that only comes from being physically together.
As we work with our clients who are planning their Return to Office dates and activities, there are several themes that we’re noticing.
- Welcome Back Moments – as employees come back to the office, we’re working with their human resources and facilities teams to create some hospitality moments to help people feel welcome and comfortable. From delicious treats with a note on their desks to welcome back breakfasts, coffee breaks, and happy hours, these small moments help create joy and are an easy way to encourage people to come together.
- Providing Meals – a growing trend for a number of organizations is providing meal options in the office for their employees. We offer a variety of solutions from catered breakfasts, lunches, and snacks to full service in-house dining solutions, our Workplace Dining Program. (Read more about the top trends in workplace dining and what your employees are looking for here)
- Team Building – executive and human resources teams are recognizing that despite the internet-connectedness of the pandemic, team dynamics have changed. We’ve been working closely with some Fortune 500 companies to help plan team building events, from traditional team building events to volunteer days. Check out some of our favorite team building locations!
All of these are designed to lift morale, create buzz and engagement, and add a hospitality flair to what could be a mundane or even dreaded event. And of course, no gathering of people would be complete without food!
Ready to plan your event? Complete the form below and one of our event planners will reach out to you shortly!
CHEF INTERVIEW: AUZERAIS BELLAMY, BLONDERY
By Georgette Farkas
Have you had a culinary mentor, and if so, what is the most meaningful lesson learned from her/him?
All my past employers have mentored me. The most prominent was Pastry Chef Leena Hung at Wente vineyards in Livermore, California. At the time, I thought she was so tough, but I learned it was from a place of caring. I learned that “Yes, Chef” was the right response in the moment. When a hot tray is coming out of the oven, it’s not a time to question the chef. She enabled me to develop structure in my career. It’s carried me from my fine dining career through to my role as an entrepreneur.
Have there been unexpected twists or turns in your culinary life that have changed your career direction?
The biggest shift came when I was at Bouchon in Yountville. There was an earthquake that destroyed my apartment and prompted me to move to NYC. I was offered a lateral move to Bouchon at Rockefeller Center. While it was the same company, it made for a change of pace and scenery. It also made for a new challenge in terms of being a new boss overseeing a new team. I had really wanted to transfer to the kitchen at Per Se. When I hit a ceiling, that provided the impetus to make my move.
It ingrained into my being staying focused on my goal, no matter what. I had a craving to be my own boss, to formulate and execute my own ideas and also allow others to do so. I took the leap, not unlike other black people who have been making lemonade out of lemons for centuries. It’s just what we do naturally. In thinking about my own business, I saw a gap in two areas. Fine dining at home via subscription services lacked quality desserts. And there were not many women of color in leadership positions in the industry. I fused those two to create Blondery.
What is your first or favorite food memory?
It’s what inspired Blondery. A lady in my parent’s church in the Bay area brought us New Orleans style pecan pralines. It was as though I had tasted them before, even though I hadn’t. It tasted like love, butter, and pecans, unlike anything else. It was the inspiration for my pecan and slated caramel blondy.
What is your favorite dish to make at home for family or friends?
I love to make braised short ribs. It’s a time intensive process. They fall off the bone and everyone loves them. My secret is blending dried shitake mushrooms and anchovy into my braising liquid for intense flavor.
When cooking at home, are there things you are willing to buy versus making yourself?
On my Instagram account I feature items I find at Whole Foods. Crispy Chili Crunch and spicy mayonnaise are great examples. Any type of high-quality condiment is worth spending money on.
Share your favorite drink pairing with your favorite Blondery item.
Malbeq with my Brooklyn Black Out Blondy. Demi Sec sparkling wine with my cinnamon sugar blondy.
How do you unwind from the pressures of the baking business?
I’m an avid reader, especially of self help books. Now, I’m reading All About Love by bell hooks.
I love to play with my puppy, Caviar. I’ve also just re-started weight training, which isa great way to prepare for lifting heavy sacks of flour and sugar in the kitchen.
We’ve partnered with Auzerais to provide our guests with some of her incredibly unique blondies and brownies. Read more here.
MARCH FOOD FESTIVAL: WINTER GREENS
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
At the height of winter season, dense winter greens offer a more hearty and warming meal to chase away the cold. Not only full of micronutrients, winter greens are also remarkably versatile. Turnip greens provide a lovely pepperiness and Baby Spinach a nice sweetness, while Swiss Chard and Kale are the always classic household hearty greens. Local, farm-grown winter greens are easily grown in a variety of climates, making them widely available from farm stands and farmers markets during the coldest of winter days.
Winter greens are a true nutrition powerhouse. Winter greens including kale, swiss chard, rapini and collard greens provide vitamins A, C, K, potassium, iron, magnesium, folate, fiber and other nutrients. Due to their high levels of antioxidants, winter greens are anti-inflammatory ingredients.
Add more nutrients to a dish with winter greens. Blend kale into breakfast smoothies. Sauté collard greens or Swiss chard with garlic and olive oil or add them to soups and stews. Make a greens and grains bowl by steaming rapini to pair with a whole grain and lean protein such as quinoa and shrimp.
Robert Schwarz, our Culinary Operations Manager, created a delicious collard greens dish for us.
BRAISED COLLARD GREENS
This is one of my favorite recipes to make at home with my family. When cooked long enough the greens are so tender and will melt in your mouth. The combination of vinegar and molasses helps to make the bitter greens so delicious even the pickiest of eaters may convert. When that doesn’t do it, add more bacon!
Serves 6-8 guests
Ingredients
- 4 bunches collards
- 2 strips bacon, sliced or lardon
- 1 medium red onion, finely julienned
- 4 cloves garlic, minced
- 2 TB Apple Cider
- 1 Smoked Ham Hock (optional)
- 2 tsp brown sugar or molasses (optional)
- Tabasco
- Black Pepper
- Salt
Procedure
When choosing your collards, try to choose leaves that are all the same size. This will ensure that they finish cooking together.
Fill a clean sink with water and clean away sand and debris by rubbing the collard leaves together between your palms. Destem the collards and stack neatly. Tightly roll 4-5 leaves at a time and slice to 1/4″ wide. Set aside.
In a dutch oven at medium heat, render the bacon of fat. Save crispy bacon to crumble as a garnish or enjoy as a snack if using ham hock.
Place red onion in pan and lower heat to medium low to caramelize onions. Once onions are nearly caramelized add minced garlic. Deglaze with apple cider vinegar and pour in stock and add sugar or molasses if desired. Bring to a simmer.
Place ham hock in center of pan lay collards around. Cover with lid.
Check collards after about 15 minutes and rotate in sections gently with tongs – depending on size of leaf they can be done as soon as 45 minutes but may take up to an hour and 15 minutes to soften.
Once the ham begins to fall off the bone, remove bones and chop meat. Return meat to pot and fold in to collards. Season to taste with salt, pepper, and tabasco.
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.
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
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.
FEBRUARY FOOD FESTIVAL: SWEET POTATOES
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
Sweet potatoes are rich in beta-carotene. Beta-carotene is a carotenoid that the body converts to vitamin A. Vitamin A is involved in immune function and eye health. Beta-carotene also gives sweet potatoes their bright orange color.
Prep sweet potatoes with their skin on. Most of a sweet potato’s fiber content is found in the skin. Fiber promotes better digestion and supports overall gut health. The skin of sweet potatoes also contains a high concentration of phytochemicals, biologically active plant compounds that benefit health.
Christopher Harkness, our director of food and beverage, created a delicious sweet potato dish for us.
SWEET POTATO CAKES
I like to eat these cakes either by themselves or with a flaky fish like cod.
Ingredients
1 ea Sweet Potato, washed with skin on
1 ea Turnip, medium size
1 cup Finely shredded Green Cabbage (napa)
1 tsp Ginger, grated
1 tsp Garlic, grated
½ cup Scallions, sliced
¼ cup Potato Flour
1 ea Egg
Salt and pepper to taste
Procedure
Wash your sweet potato and turnip by scrubbing under running water. I like the skins, so I keep them on (if you peel them, you do not need to scrub them). Grate the potatoes using a box grater on the largest opening. Do the same for the turnip. Place the grated sweet potato and turnip into a mixing bowl with all the remaining ingredients, stir together, and season to taste. Place a sauté pan on the stove and add enough oil of your choice in the pan to fry the cakes. Using your hands, form the mixture into 2 inch diameter cakes. Pan fry the cakes until golden brown.
EMBRACE TIP:
If you have extra sweet potatoes, try our Spicy Sweet Potato Noodles and Roasted Sweet Potato Wedges.
Looking for more health supportive and wellness content? Check out GP Embrace
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.