JUNE FOOD FESTIVAL: SPRING BEETS

BeetandCarrotSalad

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.

Beets are rich in phytochemicals. Phytochemicals, biologically active compounds in plant foods, give plants their colors and flavors. Betanin is the phytochemical in red beets that gives them their bright red color. Betanin, like other phytochemicals, may have antioxidant and anti-inflammatory properties.

Try new beet varieties. Red beets are the most common variety found in stores, but these root vegetables come in a range of colors including purple, pink, golden, white and striped. The different colors of beets indicate an array of phytochemicals.

Our Culinary Team has shared one of our signature Beet recipes for you to make at home this season! 

Beet & Carrot Salad

Serves 2-3

Ingredients

  • 2 medium beets
  • 1 Tbsp + ¼ cup olive oil
  • 1 large carrot, peeled and shredded
  • 1/3 cup golden raisins
  • ¼ cup fresh parsley, chopped
  • ¼ cup lemon juice
  • 2 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp pepper

Procedure

  1. Prepare the beets. Preheat oven to 375. Clean and trim the beets, drizzle with 1 Tbsp olive oil, and wrap with aluminum foil. Bake in oven until tender, approximately 45-60 minutes. Remove from oven and when cool enough to handle, peel by using a dishtowel to rub off the skin. Dice.
  2. Prepare the dressing. Add lemon juice, ¼ cup olive oil, mustard, garlic, salt, and pepper to a jar and whisk until combined. Remaining vinaigrette will last up to two weeks in the fridge.
  3. In a large bowl, combine prepared beets, carrot, raisins, and parsley. Toss with dressing and serve immediately.

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. 

MOTHER'S DAY ASPARAGUS AND GOAT CHEESE FRITTATA

By Georgette Farkas

I prepared this dish with Mother’s Day in mind, knowing my own mother, Francine, will love it, and I never compose a spring menu without asparagus. The beauty of this frittata is that it is just as tasty at room temperature as it is hot from the oven. At room temperature it’s a great make ahead entertaining at home dish. For the goat cheese, use a rindless version. I quite like smooth and creamy Chavrie, with just enough bite to contrast nicely with the asparagus. The reason for finishing the frittata in the oven rather than on the stove is that the heat will be gentler and won’t risk browning the bottom of the eggs. Serve with multi grain toast or focaccia, and a green salad tossed with lemon vinaigrette.

Ingredients

  • 6 large eggs
  • 1/4 cup heavy cream
  • 2 tsp olive oil
  • 16 to 20 spears asparagus, thin pencil grass preferred (If using thicker asparagus, slice lengthwise to create long, thin strips)
  • 1 tbs lemon juice
  • 2 tsp lemon zest
  • 4 tbs softened goat cheese, softened at room temperature
  • Salt and pepper

Preparation

  1. Heat oven to 350.
  2. In a small mixing bowl, beat eggs and cream. Add lemon zest and salt and pepper.
  3. Cut off and discard tough woody ends from asparagus. Cut asparagus tips so that length is equal to half the diameter of the skillet you will use to cook the frittata. This enables you to arrange asparagus in a “sunburst” pattern. Thinly slice remaining asparagus pieces.
  4. In a non-stick skillet over medium heat add 1 tsp olive oil until warmed. Add asparagus tips and pieces and cook tossing over high heat until cooked through, but still al dente. Season with lemon juice and salt and pepper to taste. Remove asparagus from skillet and set aside.
  5. Using the same skillet add remaining olive oil over low heat. Add eggs, stirring for just a minute or two until they begin to set. Remove skillet from heat. Distribute asparagus pieces throughout, arranging asparagus tips in a sun burst pattern, if you like. Arrange dollops of softened goat cheese around the center. Place in the oven and bake just until the eggs are set, approximately three to five minutes.
  6. Loosen the edges of the frittata with a spatula and slide onto a serving platter or serve directly from the skillet if you prefer. Serve hot from the oven or at room temperature.

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

  1. Heat grill or grill pan on high heat
  2. 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.
  3. 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

I have a TikTok account that features all things New York City. While part of GP’s delivery teams for the Get Food NYC project during the first 7 months of the pandemic. I became fascinated with the outdoor seating areas that restaurants were building. There seemed to be no way for people to know what a given restaurant was building, so I showcased local businesses. It’s since grown into a channel featuring anything and everything about this wonderful city we call home. I post to other social media, but TikTok is where my audience is- 56K and growing!
@nightwindnyc Grand Central Terminal #nyc #newyorkcity #newyork #manhattan #midtown #trains #grandcentral #travel #tourism #trains ♬ Bright company background music - TimTaj

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

2 Videos

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

Other

Musical

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.

  1. 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.
  2. 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)
  3. 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

Fresh kale growing at Katchkie Farm
Winter frosted greens growing at Katchkie Farm
Collard greens with ham hock

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

by Robert Schwarz

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.