Chef Solanki Roy’s Gazpacho Recipe
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.
Explore exciting community events around the Bronx this month.
BRONX NIGHT MARKET
AT FORDHAM PLAZA
Saturday, August 3rd from 4:00pm to 10:00pm
Tickets: FREE with RSVP!
As the longest-running event series in the northmost borough, the Bronx Night Market stands as a transformative force, revolutionizing the foodie scene and cultivating a deep connection to the identity of the Bronx. With a remarkable lineup of 50 local vendors, this iconic market draws over 4,000 guests each time, making it a thriving hub for community engagement and culinary exploration. Beyond its diverse array of cuisines and unique vendors, the Night Market serves as a dynamic platform for local businesses, providing a stage for the wealth of talents within the Bronx. The event embodies the spirit of the borough, celebrating its unique identity through a fusion of flavors, cultures, and entrepreneurial spirit. The Bronx Night Market is not merely a culinary gathering; it is a powerful reflection of the community’s resilience, creativity, and collective pride, contributing to the borough’s cultural richness and economic vibrancy.
RENOVATION IS UNDERWAY
now until 2026!
A transformative $33 million renovation of The Bronx Museum is currently underway!
Designed by award-winning architectural practice, Marvel, this renovation will create a world-class arts facility the people of The Bronx deserve and that the Museum needs to further elevate and expand access to its vital free arts programming.
The renovation will seamlessly unite the Museum’s buildings into one recognizable campus; create a continuous and fully accessible gallery loop; reorient the main entrance to the highly visible corner of 165th St and Grand Concourse; and add a new triple-height lobby space with an adjoining cafe.
During construction, the Museum’s North Wing remains open at regular hours—Wednesday through Sunday from 11AM to 6PM—with free admission for everyone to all exhibitions, events, and activities. The south galleries are closed until the renovation is complete.
Gardening Tuesday at the Foodway
Tuesday, August 20th from 10:00am to 12:00pm
Location: Concrete Plant Park
Join the Bronx River Alliance select Tuesdays from 10a-12pm for stewardship activities such as litter removal, weeding, mulching, watering & planting at different rain gardens & newly planted tree sites along the Bronx River!
Capital One City Parks Foundation SummerStage
FREE SUMMER CONCERTS
Location: Crotona Park
Thursday, August 1st from 6:00pm t0 9:00pm
Chuck Chillout 40th Radio Anniversary Party: Ice T / MOP / Schooly D / Peter Gunz & Lord Tariq / Super Lover Cee & Casanova Rud / CL Smooth / Joeski Love / D.J. Breakout / Funky Four + 1 More / Ultramagnetic MCs / DJ Chuck Chillout & Kool Chip / NINE / Al
Friday, August 2nd from 6:00pm to 9:00pm
The Tedsmooth Freestyle Jam feat. Coro / C-Bank / DJ Serg / Anthony Mangini / Tedsmooth / JAYBOOGIENYC / Strafe
Saturday, August 3rd from 6:00pm to 9:00pm
King Promise / Dan Price the Artist / DJ Faddah Faddah
NYC Parks Presents: Join us for a Tie Dye Event with NYC Parks Playmobile
Tuesday, August 20th from 3:00pm to 5:00pm
Location: Crotona Park
Families and children are invited to join NYC Parks for an afternoon of fun while doing tie-dye with our playmobile staff. Participants are encouraged to bring a new tee shirt or clothing for this amazing transformation. This event is free and open to the public!
Bronx Rising!: James Baldwin Centennial Another Country —The Soundtrack
Saturday, August 17th at 7:00pm
Location: Bronx Music Hall, 438 East 163rd Street
Tickets: $10
Filled with references to jazz, blues, and gospel music, James Baldwin’s Another Country explores intersections of racial identity and sexuality through Baldwin’s tortured protagonist, Rufus Scott, a jazz musician. Bronx Rising!: James Baldwin Centennial will feature songs from the book, from Bessie Smith to Billie Holiday to Charlie Parker. Bobby Sanabria’s Quarteto Ache’ will perform with guest vocalist Antoinette Montague.
Going to Meet the Man by James Baldwin
Saturdays, 12-1:30p: July 20, 27, August 3, 10, & 17
– James Baldwin Outdoor Learning Center, 100 W Mosholu Pkwy S
Mondays, 7-8:30p: July 22, 29, Aug 5, 12, & 19
– BAAD/Bronx Academy of Art & Dance, 2474 Westchester Ave
Tuesdays, 7-8:30p: July 23, 30, August 6, & 13
– on Zoom
Going to Meet the Man, published in 1965, is a collection of eight short stories that cover many topics related to anti-Black racism in American society: African-American–Jewish relations, the creative process, criminal justice, drug addiction, jazz, sexuality, and white supremacy.
WONDERLAND:
CURIOUS NATURE
May 18th through October 27th from 10:00am to 6:00pm
Special Ticket Required
It’s unbelievable, it’s unfamiliar, it’s NYBG like never before! Head down the rabbit hole as Wonderland: Curious Nature transforms the Garden through the sights, settings, and scents of Alice’s Adventures in Wonderland—and step into a botanical experience that grows curiouser and curiouser along the way. You’ll choose your own adventure as you fall deeper into our otherworldly gardens, mind-bending contemporary artworks, and gallery exhibitions filled with wonderfully weird marvels, and see the Garden through Alice’s playful and curious eyes.
Join us for fantastical tea parties, immerse yourself in thousands of colorful Victorian flowers, meet some of Wonderland’s fanciful and familiar characters, and go a little mad with us in this world of wild imagination!
Spanning spring, summer, and fall of 2024, this major exhibition celebrates a tale treasured the world over. It’s sure to tease your senses, and you’re invited to be part of the story. Won’t you join us for tea?
NYBG FARMERS MARKET
Wednesdays, May 22nd through October 23rd from 10:00am to 3:00pm
Voted one of the top 10 farmers markets in NYC by TimeOut New York!
The annual NYBG Farmers market season is here with fresh local food! Visit and enjoy a variety of locally grown produce, fresh baked goods, and other specialty items. Curated by Market Director Pascale Le Draoulec, the NYBG Farmers Market boasts 20 rotating vendors each week with 2 featured farms: Fino Farms and Fresh Meadow Farm. Make your weekly produce shopping a delightful experience with local fare and live music. Learn more below!
NYRR Open Run
Every Saturday from 9:00am to 12:00pm
Location: Entrance – Lafayette Avenue and Morrison Avenue
NYRR Open Run brings free, 5K weekly community-led runs, to neighborhood parks across the greater New York City area. The program is free and open to runners and walkers of all ages, abilities, and experience levels.
Called the “Gateway to the Bronx River,” 205-acre Soundview Park is located where the Bronx River opens into the East River. This urban green space is filled with grassy baseball and soccer fields, a cricket pitch, basketball courts, a running track, walking/biking paths, picnic fields, and more! With its extensive views of the water, Soundview Park celebrates the beauty of both the Bronx and East Rivers. The back part of our Open Run course has beautiful views of the Bronx River waterfront for participants to enjoy!
Magnetic Archery and Foam Axe Throwing
Saturday, August 24th from 1:00pm to 2:30pm
Location: Soundview Amphitheatre in Soundview Park
Our free archery and axe throwing class is a bullseye! Learn the art of archery with free lessons taught by our expert Urban Park Rangers. This program uses safe equipment with magnetic arrows, foam axes and soft targets. All equipment will be provided. Archery is limited to participants ages 8 and older, while the foam axe throwing is open to all ages! Enter at Rosedale Avenue and Leland Avenue.
Free Family Activity Day at Van Cortlandt House Museum
Saturday, August 3rd from 11:00am to 1:00pm
Location: Van Cortlandt House Museum in Van Cortlandt Park
Join us for free family activity days at Van Cortlandt House Museum this summer!
Make corn husk dolls, beeswax candles, thaumatropes, or herb sachets to take home!
Solo Acoustic Guitar Concert with Carlos Pavan at Van Cortlandt House Museum
Friday, August 9th from 6:30pm t0 7:30pm
Location: Van Cortlandt House Museum in Van Cortlandt Park
Born in Argentina and living in New York since 2000, composer Carlos Pavan combines tango/folklore rhythms with jazz & classical concepts. He studied with maestros Jorge Morel, Dave Smey (Brooklyn Conservatory) and Pablo Ziegler (A. Piazzolla’s pianist). Carlos has recorded four albums with his works including string quartet, chamber ensemble and trio concertante.
This is a FREE event which will be held indoors, but seats are limited so pre-registration is suggested.
Brilliance of Seeds and Weeds
Saturday, August 17th from 10:00am to 1:00pm
Sunday, August 18th from 10:00am to 1:00pm
Tickets: Free with admission to the grounds
Location: Meet at Wave Hill House
What do you know about seeds and weeds? Let’s use plant parts as materials to make paper and learn more about germination and the seed dispersal process.
At 11:30AM, families can enjoy a storytime program in the Gund Theater; all ages welcome.
Registration not required.
Photography Portrait Sessions with artist Ruben Natal-San Miguel
Saturday, August 3rd from 1:30pm to 4:30pm
Tickets: Free with admission to the grounds
Location: on the grounds
Wave Hill invites you to a fine art photo portrait session with exhibiting artist Ruben Natal-San Miguel on Sat, Aug 3 from 1:30 to 4:30 PM. This session is organized as part of the solo photography exhibition Ruben Natal-San Miguel: Nature Finds a Way, in Wave Hill House, and Perfect Trouble: Queering Natureculture, at Glyndor Gallery.
The exhibition Nature Finds a Way brings together portraits, with a particular focus on the Bronx, showcasing individuals in both real and synthetic nature. Through these images, Natal-San Miguel challenges aesthetic and cultural norms by foregrounding the diverse tapestry of urban life, and how city dwellers both seek and are affected by nature in their lives. The group exhibition Perfect Trouble: Queering Natureculture presents the work of artists who both challenge the way nature is used to uphold standards of normativity and recognize that the nature-culture divide, and other theoretical binaries, are arbitrary.
Visitors are invited to have their fine art photo portrait taken by Ruben Natal-San Miguel on the grounds of Wave Hill. Each sitter will receive a free high-resolution image file of their portrait, emailed to participants at a later date.
Creative Art Family Edition
Sunday, August 11th from 12:00pm to 1:30pm
Sunday, August 25th from 12:00pm to 1:30pm
Location: Multi-Use Room in Williamsbridge Oval Recreation Center
Participants are welcome to explore the arts through different mediums including collage, painting, and drawing. All family members are welcome.
Did you know that Great Performances is headquartered in the Mott Haven neighborhood of the Bronx? We love being a part of the Bronx community, supporting other Bronx-based companies, and giving back to our community.
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of our favorite recipes that won’t heat up your kitchen but still deliver exceptional flavor. We’re also making taking advantage of fresh summer produce – we guarantee these recipes will be on repeat!
Chef David Thomas’ Heirloom Tomato and Watermelon Salad
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great
Chef Joe Bachman’s Grilled Corn & Tomato Panzanella Salad
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
Chef Brandi Solomon’s Tipsy Pineapple Cocktail Recipe
Cheers to Summer BBQs! Beat the heat with Chef Brandi Solomon’s cool, crisp, and refreshing Tipsy Pineapple Cocktail Recipe.
Salad of Grilled Zucchini, Avocado, Feta, and Mint
Charred zucchini stars in this easy salad that’ll keep you from overheating in the kitchen. Avocado adds a luxurious bites, while salty feta and fresh mint balance the flavors.
Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.
Ingredients
- 1 kg ripe tomatoes, chopped
- 200 grams cucumber, peeled and chopped
- 150 grams bell pepper (red or green), chopped
- 100 grams onion, chopped
- 2 cloves garlic, minced
- 50 grams stale bread, crusts removed (optional, for thicker consistency)
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 500 ml cold water (adjust for desired consistency)
- Optional garnishes: diced cucumber, bell pepper, croutons, fresh herbs (parsley or basil)
Instructions
- Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
- Blend the Soup. In a blender or food processor, add the chopped vegetables, minced garlic, and stale bread (if using). Add olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
- Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
- Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
- Serve. Stir the gazpacho before serving. Taste and adjust seasoning if needed. Ladle into bowls or glasses. Garnish with diced cucumber, bell pepper, croutons, and fresh herbs if desired. Serve chilled, ideally on a hot summer day.
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.
You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!
Heirloom Tomato and Watermelon Salad
Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt
Ingredients:
For the Salad
- 2 cups watermelon, cubed
- 2 cups heirloom tomatoes, sliced or cubed
- 1/2 cup gooseberries, halved
- Pickled watermelon rinds (recipe below)
- Tajín seasoning, for finishing
For the Pickled Watermelon Rinds
- 1 cup watermelon rinds, peeled and cut into small pieces
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon peppercorns (optional)
For the Coconut Basil Vinaigrette
- 1/4 cup coconut milk
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon honey or agave nectar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Pickled Watermelon Rinds. In a saucepan, combine the white vinegar, water, sugar, and salt. If using, add mustard seeds and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Add the watermelon rinds to the boiling mixture and cook for 2-3 minutes. Remove from heat and let the rinds cool in the pickling liquid. Once cooled, transfer to a jar and refrigerate for at least an hour (preferably overnight).
- Make the Coconut Basil Vinaigrette. In a small bowl, whisk together the coconut milk, chopped basil, lime juice, honey or agave nectar, and olive oil. Season with salt and pepper to taste.
- Assemble the Salad. In a large bowl or on a serving platter, combine the cubed watermelon, heirloom tomatoes, and halved gooseberries. Add the pickled watermelon rinds. Drizzle the coconut basil vinaigrette over the salad and gently toss to combine.
- Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.
This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
3 tbsp soy sauce
2 tbsp honey
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper to taste
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
Wooden or metal skewers
Procedure
Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.
Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.
Preheat the Grill. Preheat your grill to medium-high heat.
Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.
At Great Performances, we believe that Life Happens Around Food®. We make that happen with delicious food, warm hospitality, and culinary creativity. At the heart of our creativity are our chefs. In this series, our chefs raise their voices in our Chefs’ Choir ™, sharing their delicious recipes, helpful tips, and inspiration for creating memorable events. We tap into their culinary genius as we plan your special events for business purposes and collaborate on your special event planning for social and entertainment purposes. Whether you need a corporate lunch, a wedding reception, a milestone celebration, or a nonprofit gala, our chefs bring their inspiration and creativity to ensure you have an exceptionally delicious event.
Our chefs come from myriad backgrounds and experiences, but they all share a passion for food and hospitality. We’ve asked them to share their favorite recipes to celebrate Summer – aka barbeque season. They shared a variety of recipes from mains and sides to cocktails. Feel free to mix and match or use them all to create a very GP barbecue!
Chef Solanki Roy
Venue Chef, 550 Madison
Bar B Q reminds me of Tandoor ( Tandoor is an Indian clay oven, where charcoal is used ). I am sharing a recipe of Tandoori chicken which is perfect for summer Bar B Q, a Tandoori chicken has various versions and changes in different regions and households of India and everyone has their own secret blend of spices. Here is a recipe which I have modified, which we can use at our home with ease, and we wont need a Tandoor ( Indian Clay Oven ), we can very well cook in our regular ovens.
I’m originally from Colombia, and this is a recipe we use a lot to accompany BBQ. The bright, herby chimichurri is a perfect match for rich meats.
Chef Joe Bachman
Venue Chef, Rockefeller University
Chef Joe Bachman creates incredible dishes for our guests, and here he shares one of his favorite side dishes for a summer barbecue.
I selected the specific items because they are local and pair well with an outdoor barbecue. I was inspired by Tim Stark’s Book, Heirloom: Notes from an Accidental Tomato Farmer, which is a super cool book and inside look at how the heirloom tomato craze came about.
What’s a Summer barbeque without Pulled Pork? Chef Alan Hepner shares his favorite recipe adapted from Gordon Ramsey’s. He has been making this recipe for years and it never fails. As a special kick, he added his own Pickled Jalapeno Mayo. Enjoy this as is or in a sandwich, alongside your favorite bbq sides.
Brandi Solomon
Chef de Cuisine, Wave Hill
This Summer cocktail recipe is perfectly crisp, refreshing, and fun. Three simple ingredients make for an easy to make, yet satisfying, cocktail perfect for beating the summer heat.
David Thomas
Chef de Cuisine, The Norm at Brooklyn Museum
This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!
We had an especially colorful and delicious pride this year! Although we celebrate diversity throughout the year, we pull out the stops during the months honoring the various groups.
We kicked off Pride with special request from our team at Trinity, which became the décor across our venues during Pride. Our celebrations included several events across New York including First Saturday at Brooklyn Museum, events at Asia Society, and at Rockefeller University.
Decorating for Pride
by Alexander Belmont, Venue Merchandising Manager
From free gender affirming haircuts for local high school students, to hosting a queer prom each year, Kenya came to me with the desire for Trinity Cafe’s seasonal decor to reflect the dedication Trinity Church Wall Street has towards the LGBTQIA+ community. While putting up the window decor, a repurpose of photo booth props and a large vintage hued rainbow garland, the installation enticed pedestrians to walk up to the window and peek through to discover what was inside a building they had glazed over times before. The rainbow of colors summer succulents come in presented a neat opportunity to create small floral designs representing each individual pride flag to fully encompass inclusivity. As a member of the LGBTQIA+ community, I am proud to be able to work with an organization that is just as excited for pride as I am.
Rockefeller University Pride Celebration
Location: Rockefeller University, New York, NY
Guest Count: 250
Date: June 28, 2024
Event Planner: Jessi Owens, Catering Director, The Rockefeller University
Each year, The Rockefeller University hosts a Pride Celebration for it’s students, faculty and staff. It’s a fun, interactive gathering for all and included a photobooth, a swag station where folks could decorate a hat with Pride-themed and self-identifying pins, a rainbow-themed dessert table, and a drag show hosted by New York’s own Jaclynn Hyde!
Following the fabulous performance, dessert stations of grilled-to-order s’mores and Dippin’ Dots Ice Cream remained open as guests danced the night away to the beats of Rockefeller University’s own DJ Marlin.
Special thanks to Broadway Party Rentals who custom made the buffet screens that were thoughtfully designed to reflect the Pride flag.
It was a fun, festive, and colorful event!
Pride Celebration Menu
America BBQ Station
Beef Brisket classic bbq
Carolina Chicken mustard bbq
Beer Bratwurst spicy mustard
Grilled Tempeh blueberry bbq
Sweet Potato & Scallion Salad
Classic Cole Slaw
Mac & Cheese Bites
Latin Seafood Station
Classic Seafood Paella Spanish yellow rice, seasonal shellfish and mollusks
Salmon Ceviche
Vegetable Tamales
Chili Bean Salad
Tostones
Brazilian Steakhouse
Peri Peri Grilled Chicken
Bacon Wrapped Pork Loin
Grilled Top Sirloin chimichurri
Vegan Chimichurri Sausage
Brazilian Style Chopped Salad romaine, green olives, tomatoes, red peppers, fresh herbs, lime vinaigrette
Brazilian Cheese Bread
Desserts
Rockin’ Dots birthday cake, cotton candy, banana split, rainbow ice
S’Mores classic, cookies n cream, reeses, mint
Rainbow Dessert Table
Fruity Pebble Rice Crispy Treats
Rainbow Popcorn
Madeleines
Chocolate Covered Pretzels
Funfetti Cake Pops
Funnel Cakes
Leo Bar Happy Hour Celebrating Pride Month
Venue: Leo Cafe at Asia Society
Guest Count: 250
Date: June 20, 2024
Event Planner: Karla Jovel, Event Director
Asia Society and The Human Rights Campaign celebrated LGBTQIA+ Pride Month with a special Leo Bar Happy Hour event on June 20. A fabulous evening of networking featured a special performance by actor, singer, and producer Lora Nicolas Olaes.
Following the program, guests enjoyed music by DJ Kai Song along with cocktails and snacks, and were invited to check out Asia Society’s current exhibition, COAL + ICE.
We created two specialty cocktails for the event:
Out & Proud Cocktail
aperol, tequila, pineapple, elderflower syrup
Out & Proud Zero Proof Mocktail
pineapple, grenadine, club soda, butterfly pea
June is one of our favorite months for many reasons: our produce comes in from the farm and we distribute our first CSA shares, love is in the air as we celebrate couples getting married, and many of our partners hold their annual galas.
From idyllic garden settings and iconic stages, they run the gamut from hands-on creative workshops to legendary performances. Below we share some of the incredible galas our cultural partners hosted in June.
Wave Hill Spring Gala
Location: Wave Hill Public Garden, The Bronx, NY
Number of Guests: 150
Date: May 30, 2024
Event Planner: Linda Abbey
Wave Hill held its annual Spring Gala on May 30, honoring Tom de Witte, the Netherlands-based international landscape designer and kicking-off the creation of their new meadow.
Guests began their evening with cocktails and pass hors d’oeuvres on the lawn accompanied by a live jazz trio before heading to Wave Hill House for dinner and the presentation followed by a live auction. A special touch was the centerpieces of Wave Hill Mini Meadows that served as a preview of the meadow to come. Plants were selected by Wave Hill’s Director of Horticulture, Cathy Deutsch and hand crafted by Cathy, the gardeners, and the John Nally interns.
Veteran planner and one of the first people to work at Great Performances, Linda Abbey and her team created a beautiful experience for the guests with a variety of our most popular hors d’oeuvres for the cocktail reception on the lawn, perfectly paired with delicious libations from Tobalá, a local Mexican restaurant who provided El Mero Mero cocktail (mezcal, cucumber, tepache, serrano) and a zero proof mocktail, the Margarita de Jamaica (seedlip, hibiscus, lime).
To support Wave Hill and learn more about the gala, click the link here:
Butlered Hors d’Oeuvres
Spicy Thai Chicken red endive
Boneless Lambchop
Carrot Tartare Cup
Peruvian Potato Cup comte fondue
Tuna in a Birds Nest
Pepper Crusted Beef Filet
Seated Dinner
First Course
Spring Vegetable Mosaic
Entree
Seared Atlantic Cod asparagus, spring peas, carrots, marble potatoes, lemon pistou
Dessert
Lemon Violet Semifreddo blueberry compote, violet foam, raspberry sauce, hibiscus meringue, lemon-blackberry semifreddo
Gluten Free Blackout Cake Redux chocolate cremeux, malted milk chocolate custard, gluten free devil’s food cake, blackout chocolate glaze, sugar beet gel
Location: Apollo Theater, New York, NY
Number of Guests: 500
Date: June 11, 2024
Event Planner: Amanda DiUglio
The Apollo Theater celebrated “90 years of years of black culture, creative and community” at its spring benefit on June 10. Hosted by comedian and actress Kym Whitley, the organization raised over $3 million during its celebration which honored music legend Kenneth “Babyface” Edmond and USHER. Fat Joe and Kwanza Jones presented Babyface with The Apollo’s inaugural Legacy Award after being inducted into The Apollo’s Walk of Fame the previous day. USHER was presented with the Icon Award, presented by The Apollo President and CEO Michelle Ebanks and Executive Producer Kamilah Forbes.
Notable attendees included Andra Day, Ava Duvernay, Bevy Smith, Doug E. Fresh, Ariana DeBose, Susan Kelechi Watson, Reverend Al Sharpton, Governor Kathy Hochul, Kara Young, Leon, Malik Yoba, Nikole Hannah Jones, Vanessa Bell Calloway, Tonya Lewis Lee, Janai Nelson, Kwanza Jones, Sherrese Clarke- Soares, and more.
Senior Event Director – and longtime planner of events at The Apollo – Amanda Di’Uglio, collaborated with The Apollo team to create a menu that captured the spirit of the event and the bounty of the season. We also partnered with local favorite, Charles Pan Fried Chicken to present stations featuring his most popular dishes; and shared tasting plates from notable local restaurants, Angel of Harlem, FIELDTRIP, and Vinateria.
To support the Apollo Theater and learn more, become a member at the link here: Membership (apollotheater.org)
Butlered Hors d’Oeuvres
Hudson Valley Succotash Tart sunchoke puree, crispy kale
Mushroom Mole Taco radish, lime, onion, cilantro, sesame seeds
Deviled Quial Eggs smoked paprika
Tamari Ginger Tuna Poke crisp sesame tuile
Maryland Crab Cake Chesapeake remoulade
Andouille Sausage Pigs in a Blanket creole mustard
Steakhouse Bite pepper beef filet, potato, gruyere creamed spinach, horseradish
Chef’s Station 1
Charles Pan Fried Chicken
Lightly Smoked Cedar Planked Salmon
Tomato, Mozzarella, & Basil Salad
Grilled Mexican Corn Salad grated cotija cheese, chipotle aioli, cilantro, fresh ground chile
Tuscan Kale Caesar Salad parmesan, hand torn croutons, capers, Caesar dressing
Smoked Gouda Cornbread
Cheddar Cheese Twice Baked Mini Potatoes
Chef’s Station 2
Charles Pan Fried Chicken BBQ Chicken
Braised Short Ribs red wine reduction glaze, gremolata
Grilled Corn & Heirloom Tomato Succotash summer squash, zucchini, lima beans, basil, lemon vinaigrette
Maple Rosemary Roasted Sweet Potato Wedges
Vegetarian Chopped Wedge Salad romaine, blue cheese mousse, sundried tomato, mushroom, chive, afilla cress
Cheddar Biscuits
Green Asparagus Salad morels, peas, pea tendrils, black truffle sherry vinaigrette
Passed Tasting Plates
Angel of Harlem Shrimp & Grits
Fieldtrip Short Rib & Carolina Rice Bowl collard greens, coriander roasted carrots, comeback sauce, parsley, marigolds
Vinateria Beetroot Campanelle Pasta artichoke, mushroom dill pesto sauce
Dessert
Banana Pudding Cups
Chocolate Chip Cookie & Vanilla Milkshake Shot
Key Lime Tartlet
Flourless Chocolate Cake Bites
Blackberry Cheesecake
Powerhouse Arts Community Day
Location: Powerhouse Arts, Gowanus, Brooklyn
Number of Guests: 1,000+
Date: June 15, 2024
Event Planner: Morgan Golumbuk
Powerhouse Arts – the dynamic and exciting “factory for art and ideas” in Gowanus, Brooklyn – is a brilliant purpose-built facility for art and fabrication professionals and educators with dedicated spaces for fabrication, studios, and community and private events.
On June 15 they held their Community Day, a family-friendly, age-inclusive event across three floors in their facility. Attendees were able to participate in hands-on workshops, demonstrations, screenings, and conversations with PHA creators and partners. The afternoon also included performances in the loft and an exhibit of Brooklyn College MFA students’ theses.
Read more about the event here: Powerhouse Arts Community Day
Senior Event Director and resident travel foodie, Morgan Golumbuk, created a fun grab-and-go menu that all could enjoy.
Afternoon Snacks
Black Bean and Corn Salsa with Blue Corn Chips
Peach & Habanero Salsa with Plantain Chips
Pita Chips with Charred Eggplant Dip
Root Vegetable Chips with Caramelized Onion Dip
Carrot Sticks with Hummus
Muffaletta salami, ham, provolone, jardiniere, tomato aioli
Vegetable Muffaletta grilled seasonal vegetables, basil pesto, jardiniere tapenade spread, provolone, mozzarella
Pesto Grilled Chicken Caprese Mozzarella, Tomato, Arugula
Classic Tuna Salad Sandwich
Flourless Mocha Brownie Bites
Chocolate Chip Cookies
Caramoor Gala
Location: Caramoor Center for Music and Arts, Katonah, NY
Number of Guests: 375
Date: June 22, 2024
Event Planner: Amanda DiUglio
Caramoor celebrated their 10-year collaboration with Jazz at Lincoln Center on June 22. During the event, they honored Wynton Marsalis, a world-renowned trumpeter, bandleader, composer, and Managing and Artistic Director of Jazz at Lincoln Center.
Over the course of the evening, guests gathered for cocktails on the lawn before proceeding to the Venetian Theater where they enjoyed a concert by the Jazz at Lincoln Center Orchestra featuring Wynton Marsalis. Dinner in the Gala Tent on Friends Field followed the concert.
Senior Event Director – and frequent visitor to Caramoor in her role as our resident wedding expert – Amanda DiUglio worked closely with the Caramoor team, pulling inspiration from Dizzy’s Club at Jazz at Lincoln Center to create a special menu celebrating the roots of jazz.
Caramoor Gala Menu
Butlered Hors d ‘Oeuvres
Maque Choux Bites
Carrot Mousse Tarts
Pecan Crusted Pimento Cheese Balls
Deviled Quail Eggs
Mini Crawfish Salad Po Boy
Shrimp & Grits
Andouille Sausage Pigs in a Blanket
Cajun Rubbed Lab Chop
Reception Station
Steamed Shrimp
Raw Wellfleet and Blue Point Oysters on the Half Shell
Little Neck Clams on the Half Shell
Remoulade, Classic Mignonette, Cocktail Sauce, Fresh Horseradish, Tabasco Sauce, Lemon Wedges
Dinner
Great Performances Signature Bread Basket
Sea Island Pea Hummus crisp spring vegetables, smoked paprika oil, fresh herbs, low country rice shards
Field Green Salad sugar snap peas, red and green strawberries, watermelon radish, mint, creamy buttermilk dressing
Tasso Spiced Short Rib cast iron mac & cheese, braised green beans
Vegan Jambalaya Stuffed Peppers
Dessert Station
Banana Pudding Cups
Bourbon Pecan Diamonds
Chocolate Pretzel Caramel Tartlet
Golden Pistachio Praline Chocolate Truffle
Turtle Brownie
Miniature Ice Cream Cones
Mini Strawberry Shortcakes
Chef Joe Bachman creates incredible dishes for our guests, and here he shares one of his favorite side dishes for a summer barbecue.
I selected the specific items because they are local and pair well with an outdoor barbecue. I was inspired by Tim Stark’s Book, Heirloom: Notes from an Accidental Tomato Farmer, which is a super cool book and inside look at how the heirloom tomato craze came about.
Ingredients:
5 ears jersey bi-color corn, cleaned
5 assorted Eckerton Farms Heirloom Tomatoes (or your local heirloom tomatoes)
2 shallots, finely minced
1 clove garlic, microplaned
2 oranges, segmented
1 cup torn fresh basil
1/4 cup torn fresh mint
Olive Oil
Sherry Vinegar
1/2 loaf leftover bread or baguette (cornbread also works well)
Procedure
- Season corn with salt & pepper. Drizzle with olive oil and then grill. After they get a nice char, cut the kernels from the cobs on a cutting board and set aside.
- Take your bread and slice in to 1″ slices. Drizzle with olive oil, and season with salt and pepper then grill. Let cool. Cut in to 1″ x 1″ Cubes and set aside.
- Wash the tomatoes and cut them in to 1 inch pieces. I like to cut them in to different sizes and shapes for a more rustic look.
- Remove the skin from the oranges with a knife by cutting the top and bottom of the orange slightly so you have a flat surface to work on. Then take the segments out 1 by 1 making sure not to get any of the white bitter membrane in there.
- To prepare the dressing: in a mixing bowl, add the shallots, garlic, 1 cup orange juice, 3 tbsp sherry vinegar, 1 cup olive oil, the torn basil, and torn mint and whisk together.
- In a large bowl, add tomatoes, grilled corn, oranges, season with salt and pepper then add in the dressing.
- Lastly, fold in the croutons, then the salad is ready to enjoy.
Barbeque reminds me of Tandoor (Tandoor is an Indian clay oven, where charcoal is used). I am sharing a recipe of Tandoori chicken which is perfect for summer barbeque. Tandoori chicken has various versions and changes in different regions and households of India and everyone has their own secret blend of spices. Here is a recipe which I have modified to use at our home with ease. And don’t worry, we won’t need a Tandoor (Indian Clay Oven); it cooks very well in our regular ovens.
Ingredients:
800 grams chicken (preferably skinless, bone-in pieces)
150 grams plain yogurt (preferably Greek yogurt)
1 tablespoon lemon juice
2 tablespoons tandoori masala powder
1 tablespoon ginger garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika or Kashmiri red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/4 teaspoon black pepper
Salt to taste
2 tablespoons vegetable oil
Fresh coriander leaves (cilantro) and lemon wedges for garnish
Procedure
Marinating the Chicken:
Wash and pat dry the chicken pieces.
In a large bowl, combine yogurt, lemon juice, tandoori masala powder, ginger garlic paste, ground cumin, ground coriander, paprika or red chili powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well to form a smooth marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.
Cooking:
Preheat your oven to 200°C (400°F). If using a grill, preheat it to medium-high heat.
Line a baking tray with aluminum foil and grease it lightly with oil. Arrange the marinated chicken pieces on the tray, leaving space between them. Drizzle the vegetable oil evenly over the chicken pieces.
Baking:
We will be baking in our ovens as everyone doesn’t have a tandoor at their home, modifying for our urban lives.
Place the tray in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. You can also grill the chicken over medium-high heat, turning occasionally, until fully cooked and nicely charred.
Serving:
Once fully cooked, remove the chicken from the oven or grill. Garnish with fresh coriander leaves (cilantro) and lemon wedges. Serve hot with naan bread, rice, or salad.