CHEFS' CHOIR(sm) Holiday 2021 Edition

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

For our 2021 holiday card, we invited our chefs to share their voices with us. This video captures their passion for memorable holiday dishes and cooking.  They sing to us, our culinary choir! Their inspiration, recipes, are included below!

Georgette Farkas - Culinary Ambassador

Tarte Tatin

In my childhood I recall my father would judge a French bistro by the quality of its tarte tatin. Years later while filming a TV cooking series on location in France, I happened to visit the Loire Valley Hotel in  Lamotte Beuvron where the tarte is said to have originated. It ahs since become my favorite fall and winter season dessert.
 

This is rustic French comfort food in the form of a tart baked upside down and then inverted just before serving. It is essential to bake the tart until the apples are deeply caramelized and ready to melt in your mouth, yet still hold their shape.  Honey crisp apples are the best, but Galas will do in a pinch. I bake my Tatin in a cast iron skillet, but just about any oven proof baking dish will do. Pâte Brisée makes for the ideal crust. Serve the tarte warm. Crème fraîche on the side is a non-negotiable must.

Ingredients

  • Pâte Brisée (recipe follows)
  • 8 to 10 apples for a 10″ tart
  • 2½ cups granulated sugar
  • 1 cup
  • 5 ¼ oz. butter
  • Caramel Sauce (recipe follows)
  1. Prepare the Pâte Brisée according to the recipe and allow to chill thoroughly.
  2. Peel, halve and core apples. Make one nice circular piece (button) to place at the center. Turning or evenly shaping each quarter is an un-necessary step but makes for a really beautiful result.
  3. Prepare caramel only once apples are prepped, and the pâte brisée is ready and well chilled. In the same skillet you will use to bake the tart, prepare a wet “sand” with water and sugar. Place it over medium heat, and with a wet brush, wash any stray sugar crystals down the sides of the pan, so as to avoid crystallization. Avoid stirring the caramel.  When it reaches a deep amber color, stop the caramel by adding the butter. Remove from heat and whisk together before the mixture becomes too dark. NOTE: it will keep cooking once off the heat and again once it is baked in the tart, so avoid overcooking it at this stage.
  4. Preheat oven to 350 degrees. Arrange apple halves standing up in the caramel, nesting them as tightly together as possible. Place tatin pan on a sheet tray, ideally lined with a wire rack. This prevents direct contact between the sheet tray and the baking pan and will help avoid scorching.
  5. Bake 25-30 minutes, or until the apples soften. Remove from oven and re-arrange apples so they are now laying on their sides. Increase oven temperature to 425 degrees.
  6. Place docked pâte brisée on top of the apples, return to the oven, and bake another 15 minutes.
  7. Reduce the oven to 375 and bake 15 more.
  8. Remove from oven and let cool for a few minutes, so juices will be reabsorbed into the apples. Carefully flip the tart onto a warm serving dish and spread with e caramel sauce, if desired. See caramel sauce recipe below.  Serve with cold crème fraiche on the side.

Fully baked tart can be held un-inverted in its skillet until just before serving. If you have made the tart ahead, be sure to warm it before serving.

Pâte Brisée (pastry crust)
Prepare dough well enough in advance so that it can chill for an hour or so before you roll it out. All ingredients should be cold, especially the butter.  Cake flour will produce a delicate crust, but all-purpose will work as well. This is more than enough for one large tatin, or several small tarts.

Ingredients

  • 18 oz. cake flour
  • 1 Tsp. salt
  • 9oz. cold butter, cut in ½” chunks
  • 10 oz. ice cold water
  • 2 oz. eggs (ie 1 large eggs)

Procedure

  1. Place flour and salt in a mixing bowl and add cold butter. In a small bowl, whisk together ice cold water and eggs and pour over butter and flour mixture. Fold with a rubber spatula until roughly blended.
  2. Turn the mixture out onto a surface sprinkled with a little flour and work until the ingredients just comes together. Wrap dough in plastic and chill for an hour or overnight.
  3. Once chilled, roll dough into desired diameter, and about a 1/4 inch thick. Dock with a fork and keep chilled until needed.

Caramel Sauce

Ingredients

  • 1 ½ cups sugar
  • 3 ½ oz. water
  • 7 oz. cream
  • ½ Tsp. salt

Procedure

In a high sided saucepan over medium heat, cook sugar and water until they reach a deep caramel color. Deglaze with cream. Add ½ teaspoon salt. Spread caramel sauce over the tart just before serving.

Chef Georgette’s Tips:

  • Always Pâte Brisée, never Pâte Feuilletée.
  • The sugar must be cooked to a deep dark caramel, right up to the edge, before the point where it burns.
  • The tart must be served hot and always with cold crème fraîche on the side.

Rodrigo Cando - Sous Chef

Butternut Squash Stuffing

  • 5 cups peeled, diced butternut squash, ½” dice

  • 2 tablespoon olive oil

  • 20 oz sourdough bread, ½” cubes

  • 1 pound ground Italian chicken or turkey sausage

  • 3 cloves of garlic, minced

  • 1 cup finely chopped red onion

  • 2 celery sticks, finely chopped

  • 2 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh thyme

  • 2 eggs, beaten

  • 3 ½ cup chicken stock or turkey stock

  • ½ cup grated parmesan cheese

  • ½ cup shredded asiago cheese

  • ½ cup melted butter

Roast the butternut squash till just cooked and toast the bread until golden. Combine all ingredients and add chicken stock, mixing till just combined (do not overmix). Bake in oven for 30-35 minutes till heated through and the egg is cooked (internal temperature of 165°F).

 

Chris Harkness - Vice President of Food and Beverage

Pan Seared Scallops with Blood Orange and Radish Salad

I made this dish for my daughter in the early 2000s. I always tried to make different dishes each year, but this one was on her list of cannot change.

Scallops

  • 1 pound U10 dry scallops, fresh
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • Pre heat the pan and add the butter and olive oil.

Season the scallops with salt and pepper.

Add the scallops to the pan, cook until there is a good even caramelization on one side, turn over the scallops in the pan and turn off the flame.

Radish Salad

  • 2 cups radish
  • ½ cup sliced poblano peppers
  • 5 blood oranges, sliced in rounds and peeled
  • 1 cup olive oil
  • 1 cup freshly snipped parsley leaves
  • 1 cup diced feta cheese

Arrange the Oranges on a platter, slice the radish in rounds and place on top of the oranges, sprinkle a generous amount of the remaining ingredients and serve with the seared scallops.

Chef Chris’ Tips:

Leaving the oranges out of the refrigerator so they are not cold is key!!

Mike Deuel - Executive Chef of Catering Operations

Herring Under Fur Coat

  • 2 medium beets
  • 2 medium Yukon Gold potatoes, peeled
  • 2 medium carrots, peeled and halved crosswise
  • 2 large hard-boiled eggs
  • 1 cup finely chopped pickled herring
  • ¼ cup minced sweet onion
  • ¼ cup canola oil
  • 2 tablespoons chopped dill, plus sprigs for garnish
  • ½ cup mayonnaise
  • Kosher salt

Directions

  1. Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. Let cool slightly, then peel.
  2. Meanwhile, in a saucepan, cover the potatoes and carrots with at least 2 inches of water and boil until tender, about 15 minutes for the carrots and 20 minutes for the potatoes. Let cool to room temperature. Grate the potatoes on the medium holes of a box grater and transfer to a small bowl. Repeat with the carrots and beets, keeping the vegetables in separate bowls.
  3. Halve the eggs. Push the egg whites through a fine sieve into a small bowl. Clean the sieve, then push the yolks through into another small bowl.
  4. In another bowl, mix the herring with the onion, oil and chopped dill.
  5. In a small bowl, mix the mayonnaise with 2 tablespoons of the grated beets.
  6. Place a 4-inch round ring mold in the center of a serving plate. Using the back of a spoon, spread one-fourth of the grated potatoes inside the mold in an even layer. Season with salt. Spread one-fourth of the herring mixture on top in an even layer. Repeat the layering with one-fourth each of the carrots and beets. Season with salt. Spread 2 tablespoons of the beet mayonnaise on top. Garnish with some of the sieved egg whites, sieved egg yolks and dill sprigs. Carefully remove the ring mold and wipe it clean. Repeat to form 3 more molded salads.

Chef Mike’s Tips:

The cooked vegetables can be refrigerated overnight.

Joe Bachman - Venue Chef, Wollman Rink

Butternut & Goat Cheese Gratin with Toasted Pecans

Growing up my mother would always make the traditional holiday sides like green beans, sweet potato and marshmallow casserole and my father would always handle the meat side of the dinner, usually baked lobster tail and chorizo and corn bread clam stuffing.  They were never very adventurous eaters and would repeat the same exact meal year after year.  After I started my cooking career and develop my cooking knowledge and palette I slowly started to introduce new things into their arsenal.  This dish I made years ago when I was still in culinary school for the Holidays as an attempt to get my mother to try goat cheese.  It was a hit and now she makes it herself every holiday.

Ingredients

  • 3 butternut squash
  • 2 sweet potatoes
  • ¼ lb butter, small dice
  • 2 c whole milk
  • ½ tsp cayenne pepper
  • 1 ½ c pecan halves
  • 2 tsp espelette peppers
  • ½ c chives, sliced
  • 1 c crumbled goat cheese

Procedure

  1. Cut butternut Squash in half, scoop out seeds and place flesh side down on an oiled Sheet pan and place in a 350 degree oven for 25 min or until they can be easily pierced with a knife.
  2. Salt sweet potatoes and place in 350 degree oven with skin on and roast whole until soft enough to easily pierce with a knife.
  3. While the squash is cooking heat the milk in a pan then then set aside.
  4. Once the butternut and sweet potato are done cooking. Remove from the oven and scoop out the flesh from the skins of both into a bowl then add the cayenne, 1/4 C. of goat cheese, milk , and butter and whip with a whisk until smooth.  Season with salt to taste, then transfer the mixture to a pan or cast iron skillet to bake.
  5. Top the mixture with the remaining crumbled goat cheese, pecans and espelette pepper then place in an oven to bake at 375 degrees until pecans are toasted and top starts to brown. Approximately 12-15 minutes.
  6. Sprinkle the cut chives and enjoy!!!

Chef Joe’s Tips:

  1. When whipping the mixture , a Kitchen Aide works best but a simple whisk will also work.
  2. Small dice the cold butter and add in batches while whisking for best texture.
  3. Be careful not to cook the topping too long as the goat cheese will dry out.

Tatiana Iglesias - Venue Chef

Turkey Porchetta

8 Servings

Ingredients

  • 1 teaspoon fennel seeds
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 2 ounces pancetta (Italian bacon), chopped
  • 4 garlic cloves
  • 3 sage leaves
  • ½ cup parsley leaves
  • ¼ cup coarsely chopped fresh chives
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons finely grated lemon zest
  • 1 whole skin-on, bone-in turkey breast, bones removed
  • 12 slices bacon

Special Equipment

  • A spice mill or a mortar and pestle

Procedure

  1. Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.
  2. Heat oil in a small skillet over medium. Cook pancetta, stirring often, until brown and crisp, 5-8 minutes. Let cool. Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste. Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.
  3. Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Next, you’re going to butterfly each side of the breast so that the meat is of uniform thickness. Starting on one side and using a thin, sharp blade, position knife about 3″ from neck end (the widest part of the breast) and cut downward into the thickest part of the flesh at a 45° (do not cut all the way through. Open top flap you’ve just created like a book. Fold the fillets you removed at the beginning in half and place in the top and bottom V-shaped gaps between the breasts. The idea is to create a layer of meat of uniform thickness across the entire breast.
  4. Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices. Roll up turkey breast like a jelly roll to form a log; position seam side down and tuck skin under at each end. Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don’t tie too tightly or it will bulge when cooked).
  5. Let rolled turkey sit 2 hours to bring to room temperature.
  6. Preheat oven to 325°. Roast turkey on baking sheet until skin is golden and starting to crisp, 40-45 minutes. Remove from oven and carefully remove strings with kitchen shears. Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140°, 30-40 minutes.
  7. Increase oven temperature to 400° and cook until bacon is browned and crisp and thermometer registers 150°, 5-10 minutes longer. Transfer to a platter and let rest at least 40 minutes before slicing. Serve with pan juices.

Chef Tatiana’s Tips:

Do Ahead: Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.

Frank McConnell - Sous Chef, Rockefeller University

Crown Roast of Pork

Ingredients

  • 1 8 to 9 pound crown roast of pork (14 to 22 ribs depending on how meaty the ribs) frenched and prepped by butter
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup water

Procedure

  1. Preheat the oven to 350 degrees
  2. Roast the pork at 350 degrees on the middle rack of oven for 2 to 2 1/2 hours

Andrew Smith - Culinary Director

Stuffed Kabocha Squash Salad

Instructions

Pre heat oven to 300 degrees. Cut top of kabocha squash 2.5 inches from the top. Scrape out seeds with a spoon till interior is clean. Season inside squash with salt, olive oil, and whole leaf sage and thyme place on sheet tray.   Split spaghetti squash in half length wise. Remove seeds with a spoon the same way as the kabocha squash, season with salt, sage and thyme. Place onto the same sheet as kabocha. Cover whole tray with aluminum foil to prevent squashes from taking on color while cooking. Place into 300-degree oven and cook for 45 minutes to an hour. Check both squashes with the tip of knife to make sure they are cooked through. Remove from oven and set aside to cool. Using a fork rake the spaghetti to separate the flesh from the skin then set aside. slice apples thin and cut into matchsticks. Mix together spaghetti squash, apples, feta cheese, EVOO, lemon juice. Stuff salad inside kabocha and garnish with pumpkin seeds

Richard Brown - Executive Chef, The Plaza Hotel

Rutabaga Sauerkraut

  • 3 rutabagas (2.75 lbs.)
  • 3 tsp duck fat
  • 2 Spanish onions, brunoise
  • 6 oz. cider vinegar
  • 32 oz. chicken stock
  • Sache of juniper berries, caraway seeds, bay leaves, thyme, parsley stems, and black peppercorns
  • 2 Tbsp Kosher salt
  • 1 tsp honey

Special Equipment

  • 1 mandoline
  • I small rondeau with a lid (or a pot)

Procedure

Peel the rutabaga and quarter; use the mandoline to julienne the rutabaga; use the blade guard for your own safety. Heat the duck fat in your Rondeau or pot; when it becomes hot, add your onions and turn the flame to medium, sweat the onions for 10 minutes, and add your julienne of rutabaga and continue cooking for 15 minutes. add 1 T spoon of salt; Deglaze with the cider vinegar and honey; let reduce by half. Add the chicken stock and the sachet; bring to a boil; cover and place in the oven. Cook for approximately 1 hr. and check after 30 minutes to make sure there is still liquid present. Your finished product should have liquid and the rutabaga should be al dente. At this point check for seasoning; let it cool; and store in the fridge. Its better if your able to let the Sauerkraut macerate for a day or two.

Happy Holidays!

Aya Mohamed - Chef de Cuisine

Cranberry Sauce

This was my staple to bring to my aunt’s house for Thanksgiving every year since I was a child. It was my responsibility and I took so much pride as a child that I was allowed to contribute to the elaborate dinner we would have and the tradition stuck. Over the years I would be assigned more side dishes, but I always bring my Cranberry Sauce!

Ingredients

  • 1 bag cranberries
  • 1 tsp orange zest
  • ¼ cup orange juice (or juice of 1 orange)
  • 6 oz pears, small dice
  • ½ cup sugar
  • 1 pinch salt
  • 1 tsp fresh ginger
  • 1 cinnamon stick
  • 2 cloves

Procedure

Place all ingredients in a sauce pot and keep on a low simmer for 1-2 hours, stirring every 20 mins until  it’s thick and there’s very little liquid left. Remove ginger, cinnamon, and cloves before serving.

Chef Aya’s Tips

This dish is so versatile and  you can add red wine if you’d like to spike it. It’s delicious the next day as spread for your biscuits or on your leftover turkey sandwich.

DECEMBER FOOD FESTIVAL: POTATOES

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

Potatoes are a good source of potassium, an essential mineral involved in the function of the kidneys, heart, muscles and nervous system.

Looking for more health supportive and wellness content? Check out GP Embrace

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.

Potatoes are such an incredibly versatile ingredient and we eat them at almost any time of day. From hash browns in the morning to potato chips with our lunch and mashed potatoes with gravy at dinner or a sweet potato pie for dessert, we love our potatoes.

Chef Mike Deuel spent time training as a chef in Lima, Peru, which continues to influence his cooking today.

CAUSA LIMENA

by Chef Mike Deuel

Before moving to New York, I had the pleasure of training in Lima, Peru. Peru is known for its fresh ceviche, Japanese influence, and its potatoes.

With more than 3,000 varieties of potatoes grown in the country, how could I not share my version of this amazing recipe?

Causa is a simple potato dish that Peruvians treat like sushi rice, forming and topping with a huge variety of ceviche and salads.

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled
  • 2 Tbsp aji pepper puree
  • 1 tsp turmeric
  • 1 oz vegetable oil
  • Salt and pepper to taste

Procedure

  1. Cook the potatoes whole in salted water until soft
  2. Mash the potatoes until smooth, mix in aji puree, turmeric, vegetable oil and season to your liking
  3. Roll into balls, top with your favorite salad components tomato, avocado, cilantro, red onion

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. 

NOVEMBER FOOD FESTIVAL: LEEKS

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

Leeks contain soluble fiber, which may help reduce cholesterol and blood sugar levels, in addition to supporting better gut health.

Looking for more health supportive and wellness content? Check out GP Embrace

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.

Below we share Georgette Farkas’ recipe for leeks – delicious Leeks Vinaigrette. This delightful preparation of leeks really allows the grassy, sweet, onion flavors of leeks to shine through. The leeks are gently poached, then dressed with a red wine vinegar and whole grain mustard vinaigrette before being garnished with crispy bacon, hard boiled eggs, and parsley. Making sure to toss the leeks with the vinaigrette while the leeks are still warm allows the flavors to penetrate and really enhances the dish.

LEEKS VINAIGRETTE

Ingredients

  • 8 whole leeks, dark green tops and root end removed
  • 1/3 cup red wine vinegar
  • 2/3 cup olive oil
  • 1 tbs grain mustard
  • ¼ cup flat leaf parsley coarsely chopped
  • 1 hard boiled egg, shelled, finely chopped
  • 1 slice bacon, cooked until crisp, drained, finely chopped

Procedure

  1. Split leeks along their length and rinse well under running water to remove dirt and sand. Tie leeks in a bundle and poach in well salted water until tender when pierced with point of a knife. Cooking time will vary according to leek’s thickness. Drain well, pressing as needed to remove excess water. Cut leeks into approximately three-inch lengths.
  2. Prepare vinaigrette while leeks are poaching. Place vinegar, mustard, salt and pepper in a mixing bowl and whisk together until salt is dissolved. Whisk in olive oil. Adjust seasoning to taste. While still warm toss drained leeks in just enough vinaigrette to coat. This enables them to absorb vinaigrette more thoroughly.
  3. Combine hard boiled egg, bacon and parsley. Season with salt and pepper to taste. Arrange leeks on a serving platter and spoon egg garnish over. Serve remaining vinaigrette on the side.

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. 

BUTTERNUT SQUASH FARROTTO

By Georgette Farkas

Although you can get butternut squash throughout the year, I especially enjoy it in the fall. Creamy and sweet, it’s the perfect addition to any meal either simply roasted, added to a salad, or, as I’ve done here, in a hearty-but-light take on a risotto. Instead of rice, I use farro, an ancient grain with a nutty flavor and chewy texture that lends itself well to this preparation. Some of the butternut squash is cooked into the farro, adding to its creaminess; and the sweetness is balanced by the herbs and spices I’ve added. Finally, a bit of radicchio added towards the end adds a complimentary bitter note to the dish.

INGREDIENTS

PROCEDURE

  • 1 small butternut squash (slice 12 ¼”-disks, then peel and cube the remainder to make 2 cups)
  • 1 cup farro
  • 1 cup onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 sprigs thyme
  • 2 sprigs sage
  • 1/3 cup olive oil
  • 1/4 cup white wine
  • 3 cups vegetable stock, warmed to a simmer
  • ¼ tsp saffron (optional)
  • 1 cup radicchio, halved and thinly sliced
  • 1/3 cup parmesan, grated
  • ½ cup pumpkin seeds
  • Salt and pepper
  1. Pre-heat oven to 350.
  2. Line sheet tray with parchment or aluminum foil. Place sliced squash on sheet tray and toss in just enough olive oil to coat. Season with salt and pepper, sprigs of fresh thyme and sage. Bake until squash is cooked through and slightly caramelized around the edges. Remove from oven and set aside.
  3. Line a separate sheet tray with parchment or aluminum foil. Place pumpkin seeds on tray and toss in 1 tbs. olive oil, allspice and salt and pepper to taste. Bake approximately 10 minutes, or until crisp and very lightly browned. Remove and set aside.
  4. Add 3 tbs. olive oil to a large heavy bottomed saucepan over medium heat. Add onion, cubed squash and garlic and cook stirring until onion is translucent and squash is quite soft. Take your time with this step, as cooking the squash thoroughly will enable it to melt into the farroto. Add farro and cook stirring until farro is very lightly toasted. Add white wine and cook stirring until wine is mostly evaporated.
  5. Add 1 cup warm vegetable stock and cook stirring occasionally over low flame. If you choose to include saffron, incorporate it at this point. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary with the pot you use and the strength of the flame. Once farro is cooked through, fold in finely sliced radicchio and cook just until wilted.
  6. Turn off flame and fold in grated parmesan. It is best not to cook farro further once parmesan has been added. Season with salt and pepper to taste. Transfer to warm serving plates or platter and garnish with slices of roasted butternut squash. Sprinkle toasted pumpkin seeds over the top and serve.

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OCTOBER FOOD FESTIVAL: MUSHROOMS

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

Some mushrooms grown in ultraviolet light may be a source of vitamin D, an essential nutrient involved in bone health and the immune system.

Looking for more health supportive and wellness content? Check out GP Embrace

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.

Although you can get mushrooms year round, we love them in the fall. They add a hearty, umami, meaty quality and can be eaten on their own as a side or a main, or incorporated in another dish.

Below we share Chef Darryl Goffreda’s recipe for mushrooms which are delicious served on toast (perhaps with a poached egg if you’re looking for something even more rich and decadent), as a side dish to any meal, or added to a salad for some delicious earthiness.

GARLIC MUSHROOMS

Ingredients

  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 lb small cremini or button mushrooms, washed and dried
  • 2 tbsp white wine
  • 1 tsp chopped thyme
  • 1 tbsp chopped flat leaf parsley
  • 4 cloves garlic, minced
  • Salt and pepper to taste

Procedure

Heat sauté pan over medium heat, then add butter and olive oil.

Once butter is melted, add mushrooms and sauté for 4 to 5 minutes until golden brown and crispy around edges.

Add white wine and cook until reduced.

Add garlic, thyme, and half the parsley and cook until fragrant. Season with salt and pepper.

Plate mushrooms and garnish with remaining parsley.

Chef’s Note:

These make an excellent side dish or as a main served on toasted bread with a side salad.

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. 

WOLLMAN RINK IS BACK FOR HOLIDAY GATHERINGS!

By Liz Neumark

Liz Neumark shares some childhood memories and what it means to be part of the reopening of Wollman Rink in Central Park.

By Tomás Fano - originally posted to Flickr as New York. Central Park. Wollman Rink, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=4802893

Wollman Rink holds many special memories for me. Growing up on Manhattan’s West Side, Sunday mornings began with a walk through the park with my sisters, to skate in the first session.  I loved it.  Now I get to go back!

Next month, Wollman will reopen to a new chapter in its storied history…..and Great Performances along with our partner in deliciousness, Melba Wilson, will be managing all the food and beverage hospitality!  Under the management of Wollman Park Partners, a group dedicated to operating the rink on behalf of NY’ers, giving back to local community groups, and maintaining the highest standard of ice quality and safety, Wollman is perfect for gatherings and celebrations of all kinds.

What an ideal moment for us, as this is the year for outdoor activities and gatherings.  In addition to tasty and healthy menus at the café, Wollman is the perfect destination for:

  • Team building events and Holiday gatherings
  • Weddings & Bar/Bat Mitzvahs
  • Non-Profit fundraising and School parties
  • And…..Corporate events of all kinds!

Exclusive booking of the rink happens on Mondays and Tuesdays – all other dates are open for groups from 2 to 250, with a range of spaces.

Please contact our GP team at celebratefood@greatperformances.com or via the form below for more information and to book a date now. 

The rink, big sky, city view….the magic!  We cannot wait to share it with you.  

And I will be that ‘kid’ on the ice, dreaming, skating, and forever in love with New York. 

Interested in an event at Wollman Rink?

Complete the form below and one of our expert event planners will follow up!

SEPTEMBER FOOD FESTIVAL: CORN

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

Corn is a starchy vegetable, meaning it’s higher in carbohydrates than other vegetables. Pair corn dishes with non-starchy vegetables and protein for a balanced meal.

Looking for more health supportive and wellness content? Check out GP Embrace

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.

We love corn any way you can get it – steamed, boiled, or grilled straight off the cob or kernels tossed into a salad, gratin, or anything else that will benefit from the golden pops of sweetness.

Chef Georgette Farkas shares one of her favorite ways to prepare corn 

SUMMER CORN SUCCOTASH

Ingredients

  • 2 oz lemon juice
  • 1 tbs sherry vinegar
  • 2 tbs white miso
  • 3 tbs finely chopped fresh basil
  • 1 tbs finely minced Fresno pepper
  • 6 oz olive oil
  • 10 oz cooked corn kernels
  • 5 oz cooked edamame
  • 4 oz cherry tomatoes, quartered
  • 3 oz Swiss chard leaves, julienned
  • 2 oz feta cheese, crumbled
  • 2 tbs sunflower seeds, roasted

Procedure

  1. Prepare the vinaigrette. Combine lemon juice, sherry vinegar, white miso, basil, Fresno pepper. Whisk in olive oil and adjust seasoning to taste.

  2. Prepare the salad. Combine corn kernels, edamame, cherry tomatoes, and Swiss chard. Mix in vinaigrette to taste. Garnish with feta cheese and sunflower seeds.

Chef’s Note:

Leftover grilled corn (this is your hint to prepare more than you need) is perfect for this salad. Refrigerate grilled corn and cut the kernels from the cobs just before tossing into the salad. In the winter, frozen or canned corn can be substituted for the fresh corn and will give you a blast of summer on cold, winter days.

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. 

AUGUST FOOD FESTIVAL: TASTY TOMATOES

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

The red color of tomatoes comes from lycopene, an antioxidant linked to potential health benefits.

Looking for more health supportive and wellness content? Check out GP Embrace

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.

And each year, we eagerly anticipate the tomatoes, especially the ones we grow at Katchkie Farm. Nothing tastes sweeter and more like summer than a sun-warmed, perfectly ripe tomato. Any way you slice it, it’s a treat.

KATCHKIE FARM GAZPACHO

Ingredients

  • 2 pounds ripe tomatoes
  • ½ pounds cucumber
  • ¼ pounds green pepper
  • 1 clove garlic
  • 2 tbsp sherry vinegar
  • 1 cup extra virgin olive oil
  • 1 tsp Tabasco sauce
  • Salt and pepper to taste

Garnish:

  • Cherry tomatoes
  • Croutons

Procedure

  1. Rough cut all ingredients and place into a food processor and puree to desired consistency.

  2. Garnish the soup with ripe cherry tomatoes and a few nice croutons.

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. 

QUICK AND EASY SUMMER DESSERTS

By Great Performances

As we roll into the hot and hazy days of summer, we fill our plates with the best of summer’s bounty from flavor-packed, sun-warmed tomatoes to surprisingly sweet and fresh corn; from cool and crisp summer salads to hot-off-the-grill kabobs. We love celebrating summer with all things vegetables — especially when it’s fresh from our farms.

And for those of us who crave something sweet at the end of the day (or as midday treat), we’ve rounded up some super easy summer desserts. These no-sweat recipes will not only satisfy your sweet tooth, but allow you to enjoy summer evenings in the backyard, watching the fireflies do their nightly dance.

Cake Mix Magic

Julie Vallo, our HR manager who supports our venues, loves baking. Although she typically bakes things from scratch, her magical recipes using boxed cake mix make baking a snap. The beauty of these treats is they are so versatile. You can easily change up flavors and create delicious combinations. Strawberry cake mix with chocolate chip add-ins. Chocolate cake mix with chopped up toffee candy bars. The possibilities are endless.

Cake Mix Magic Cookies

Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.

In a bowl, combine any flavor cake mix, ⅓ cup vegetable oil, 2 teaspoons vanilla, 2 large eggs, and up to 1 cup of mix ins (chocolate chips, mini m&m, coconut, chopped nuts, sprinkles, chopped up candy bars).

Put batter in refrigerator for about 30 – 45 minutes. Once chilled, scoop 24 balls and place on prepared baking sheets. Bake 8 to 10 minutes. Remove from oven and cool on wire rack.

Cake Mix Magic Biscotti

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

In a bowl, combine any flavor box cake mix, 1 cup all purpose flour, ½ cup melted butter, 3 large eggs, and up to 1 cup of mix ins (chocolate chips, mini m&m, coconut, chopped nuts, sprinkles, chopped up candy bars).

Divide dough in half and form 2 flattened logs about 12 x 2 inches. Cover with plastic wrap and chill in refrigerator for about 30 – 45 minutes. Bake logs for 25 – 30 minutes (they should feel firm in the middle). Remove from oven and let cool 15 – 20 minutes. Reduce oven temperature to 325˚F.

Once the logs have cooled, cut into ½” to 1” slices. Arrange slices on baking sheet and bake for 6 minutes. Flip logs and bake another 5-7 minutes. Remove from oven and cool on a wire rack.

Once they are cooled, dip in melted chocolate – you can dip the entire cookie or just half the cookie.

Store in an airtight container. These are perfect to enjoy with a cup of coffee or on their own. I promise they won’t last long!

Celebrating Cherries

Ronnie Davis, our indefatigable managing director (and international man of mystery), shares his recipe for cherry clafoutis.

Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we have pitted the cherries first. You can leave them in if you want.

Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that is just how it’s supposed to be.

Cherry Clafoutis

Ingredients

  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of blanched slivered almonds
  • 3 eggs
  • 1/2 cup of sugar (can reduce to 1/4 cup)
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of milk (2% or whole milk)
  • 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting
Note: Feel free to reduce the sugar to 1/4 cup if you are working very sweet cherries or would prefer a less sweet clafoutis.

 

Method:

  1. Butter and flour baking dish, scatter with cherries and slivered almonds: Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
  2. Make batter with eggs, sugar, salt, and flour: Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
  3. Add the milk, almond extract, and vanilla extract: Whisk until smooth.
  4. Pour batter into the baking dish over the cherries and slivered almonds.
  5. Bake: Bake at 350°F for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
  6. Remove from oven to cool: When you pull it out of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
  7. Dust with powdered sugar: When cool dust the clafoutis with powdered sugar. Serve.

Cobbled Together Dessert

Liz Neumark, our inimitable founder and fearless leader, spends as much time as possible up at Katchkie Farm. Her passion during the summer months when produce is at its peak is to can, pickle, and preserve the summer bounty for gifts and to enjoy during the colder months.

Second to her penchant for preserving is her love of baking, and we often are treated to delicious banana bread and muffins at the office. Here she shares a delicious recipe for a rhubarb crumble that can easily be adapted to any summer fruit.

Summer Rhubarb Crumble

Combine 8 cups of chopped rhubarb (or peaches, or any combination of summer fruits) with 1 cup of sugar and let sit for about an hour in your baking pan.

Mix together 1 ½ sticks of softened butter, 2 cups of flour, 1 cup of oats or granola, ¾ cup of brown sugar, and 1 tablespoon of cinnamon. Mix until well blended. Add 1 egg and combine until it starts feeling crumbly. This is your topping.

Spread the topping on the waiting fruit and bake in a 350˚F oven for 45 minutes until bubbly. Let cool for at least 15 minutes (if you can wait that long), and enjoy straight up or top with ice cream or crème fraiche.

Handwritten Rhubarb Cobbler recipe from Liz Neumark

Strawberries and Cream with a Kick

Carina Hayek, our Director of Marketing, loves vanilla ice cream because it’s perfection on its own or a delightful paired with other flavors. On most evenings, she’ll throw a dash of cinnamon on top (you know, for the health supportive benefits), but when she’s feeling a little extra fancy, she’ll add some strawberries with a twist. This unexpectedly delicious combination pairs well with a Lambrusco.

Black Pepper Balsamic Strawberries with Vanilla Ice Cream

When you’re buying balsamic vinegar, read the labels. You’ll find that the thick, syrupy ones tend to have a lot of added sugars. Instead, make your own – buy a bottle of balsamic vinegar, pour into a small saucepan, and reduce over medium / medium-low heat until it’s thick and syrupy. Make sure to keep an eye on the pan so it doesn’t burn! Store in a clean, glass bottle or jar and use any time you need something sweet, tangy, and tart.

Roughly chop or slice a pint of strawberries and macerate with up to a tablespoon of sugar. Don’t add too much sugar as you want them to be a bit tart. Scoop some vanilla ice cream into a bowl, spoon a generous amount of strawberries with their juices on top. Drizzle with a thick and syrupy balsamic vinegar (a little goes a long way), and finish with some grinds of fresh black pepper. Serve immediately and enjoy!

Going Bananas

Sarah Saracino, our HR director, looks for quick and easy desserts that will tempt the tastebuds of her family. This super easy banana cream pie recipe is easily customized, comes together in minutes, and is the perfect solution for last minute gatherings. Even though it takes a couple hours to chill, that means you have time to enjoy your meal and the day before tucking into this deliciousness.

Easy Banana Cream Pie

Using a hand mixer, whip 1 cup of heavy whipping cream with 1 tablespoon of sugar until you have soft peaks.

Slice 2 bananas into 1/4″ slices and lay on the bottom of a fully cooked 9″ pie shell (you can make your own or buy a pre-baked one). 

In a medium bowl, combine 2 packages of vanilla instant pudding with 2 ½ cups cold milk and whisk until thoroughly combined. Fold in ½ cup of the prepared whipped cream. Pour into prepared pastry shell.

Chill for at least 3 hours, garnish with remaining whipped cream and additional banana slices. Slice, serve, and enjoy!

SOCIAL ATTRACTION AND EVENTS AT THE PLAZA

By Rob Arango, CPS Events at The Plaza

For the past 15 months, we have heard and read the term “social distancing” in an effort to halt the global pandemic. Our forced seclusion and isolation have made us long for the days when we could meet for drinks, share a meal with friends, and socialize with others. Our initial emergence from pandemic have demonstrated that we’ve been craving connection, and I think the new normal will be “social attraction.”

Of course, we must adhere to all the CDC guidelines and continue our efforts to eradicate this virus. I was asked a month ago to write a piece about the Plaza re-opening and the much anticipated Fall Gala season. Within the last few weeks, numerous discussions and concerns have taken place with various planners, development staff, and board members asking what are the safety protocols in place at the Plaza? Should their foundation require proof of vaccination at check in? What should they do if someone isn’t vaccinated? What about our staff? All these concerns are extremely valid and important to continue to address. At the Plaza, we are listening carefully to the CDC and state officials and will be passing along all our information to our guests to ensure a safe environment for their galas once we have a clear understanding of how to implement safety protocols.

With all that said, I also must share the other discussion, which is taking place daily with our clients. Dr. Keltner, co-founder of the Greater Good Science Center has expressed, “we’re hyper social mammals—it is our most signature strength.” For decades, Dr. Keltner has studied human behavior with a focus on “pro-social” states: behavior that strengthened connection between individuals and that are especially good for society.

Our culinary team at Great Performances, who provides all our delicious meals served at the Plaza, has a company saying that “Life happens around food.®” I add that connections with another person provide food for the soul.

In the 114 years that the Plaza has been open, it has endured the worst of historic crises including both World Wars, the first stock market crash, the Great Depression, 9/11, and countless other global calamities. Through it all, the Palm Court, Edwardian Room, Persian Room, Oak Room, and Oyster Bar remained open to soothe the social anxieties of their time. Whether it was enjoying an afternoon tea or a dry martini, Plaza guests yearned for a place to gather, hug, laugh, and enjoy the company of a friend during the worst of times. As we know even in the best of times celebrations of life are never taken for granted.

I tend to think the human spirit is nourished by social gatherings and the enjoyment of food and beverage. Many clients have expressed a strong desire to get dressed up again and begin to mingle in person as opposed to seeing one another in a Hollywood Squares-like box via video calls.

The collective actions of raising much needed funds for a good cause, the arrival of guests in their newest ballgowns, the first sip of dry champagne and a nibble of a savory canape, is what so many New Yorkers are craving. I believe there can be enormous healing among social gatherings. We aren’t meant to eat alone; we thrive on giving a hug and a smile to our dinner guest. But never forget we still need a little gossip and commentary when we can’t help but to whisper to another friend in person–“look at her dress!” or even, “she looks amazing—who is her doctor?”

We are ready to open the doors to the grand ballroom and welcome all of our friends back to celebrate.

There is a great line in a famous Sondheim lyric, “As if we never said good-bye”. That is what I imagine guests will say when they return the Grand Ballroom.

Until then, stay informed and continue to ask vital questions.

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