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.

CHEF INTERVIEW: JJ JOHNSON, FIELDTRIP

By Georgette Farkas

Founded in 2019 by Chef JJ Johnson, FIELDTRIP is a community-based dining experience that celebrates culture through the shared experience of rice. For us, rice is a journey to new parts of the globe. Our mantra, “Rice is Culture”, was born out of Chef JJ’s realization that rice connects us and can be found at the center of tables in almost every community. 

About JJ Johnson
JJ Johnson is a James Beard Award-winning chef and author best known for his barrier-breaking cuisine featured at his restaurant FIELDTRIP with locations in New York City. FIELDTRIP showcases sustainable ingredients with creative, heirloom rice dishes as the focal point of the menu and was featured as one of Esquire Magazine’s “Best New Restaurants” of 2020. JJ is also a television host on Just Eats with Chef JJ airing on TV One’s network Cleo TV for a fourth season.

Have you had a culinary mentor, and if so, what is the most meaningful lesson learned from her/him?
I’ve had a lot of different mentors over the course of my career. Right now, the two that come to mind are Ed Brown, CEO of Restaurant Associates, and Brian Ellis, Executive Chef and VP of Culinary at The Smith. Brian taught me that people come for the food. It’s my job to make sure it’s delicious every time. Ed taught me things don’t happen overnight. I have to trust the journey I’m on.

Have there been unexpected twists or turns in your culinary life that have changed your career direction?
Sure, but I don’t look at them like that. It’s all part of the process. I didn’t dream of opening a fast casual concept, but as you grow and develop in the industry you start to recognize your niche and you find the need. That’s what happened to me. Looking back, I can trace everything and see how it was leading me here.

What is your first or favorite food memory?
One of my first food memories is eating arroz con gandules with my Grandmom. My first vivid cooking memory is making lasagna for my aunt’s birthday. I burned it.

What is your favorite dish to make at home for family or friends?
My kids love steak. I like to make them bone-in ribeye in the cast iron. I extract all that flavor and I give the bone to my dog afterwards. I like to serve the steak with tomato seasoned rice, mashed potatoes and a salad with feta and red onions. When I’m cooking at home it’s all about seasonality and locality. This year I made fish for Thanksgiving because we were in Rhode Island. No matter what, we always have rice on the table.

Is there an ingredient that is your unsung hero in the kitchen?
Lemon zest. It brightens any dish. I put it on everything: sweet and savory.

When cooking at home, are there things you are willing to buy versus making yourself?
I’m always going to buy ketchup. Heinz!

Share your favorite drink pairing with your favorite FIELDTRIP menu item.
I pair Maison Marcel rosé with our salmon bowl. I love to have pineapple soda with the shrimp bowl and Enroot strawberry hibiscus tea goes great with the braised beef bowl. We also have a selection of sake available at FIELDTRIP Harlem.

How do you unwind from the pressures of the business?
I like to check in with myself and indulge in a little wellness. I work out. I get acupuncture. Anything to maintain a healthy mind and body.

OUR SPECIAL VALENTINES - HOW WE CELEBRATE AT HOME

Even at home and off the clock, food is love for us at Great Performances. Love Happens Around Food®

Some of our colleagues have shared the food and drink that have become part of their Valentine’s Day traditions.

For more inspiration, check out this menu created by Georgette Farkas!

 

The gift of time — and a heart-healthy meal

Emilia Sochovka, MS, RDN, CPT, Embrace Wellness

The most precious gift is time. For Valentine’s Day, I plan to make my husband a heart-healthy meal with hummus made from dried chickpeas, which can feel labor intensive but is so worth it. I do not use an exact recipe but here’s the gist. Soak dried chickpeas in a lot of water overnight (expect they will triple in size once cooked). Drain the chickpeas and boil them in fresh water until they are tender, about 45 minutes to an hour. Remove the chickpea skins by rubbing them with sturdy paper towels. Blend chickpeas in a food processor with tahini, lemon juice and salt. While blending the ingredients, drizzle in very cold water until the hummus reaches desired consistency. As recommended by chef and cookbook author Yotam Ottolenghi, don’t skip this step – the cold water transforms the hummus so it’s extra creamy. Taste until it’s just right! Serve hummus with sautéed mushrooms, a drizzle of olive oil and a dash of paprika, plus whole wheat pita and a salad on the side. 

Easy and meaty followed by something sweet

Patrice Marrett, Venue Chef

For loved ones, if I am cooking, I like to make something easy and meaty and something sweet. Ribeye Steak, herb mash potato, with a lovely herb compound butter is easy and to the point. For sweet, I stick to my go-to olive oil cake with a lofty dollop of homemade whip cream and fresh strawberries. And don’t forget the vino!

Valentine’s Day Martini

Tim Berryman, Director of Event Services

I make a Valentine’s Day Martini for my partner – highly recommended!

  • 1oz Vodka
  • 1oz Chambord
  • 1oz Grand Marnier
  • 1oz Cranberry Juice
  • 1 dash of bitters (berry if you have them!)

Shake and serve up.

Oysters and Martinis

Lauren Bivona

There’s true romance in a dinner date, on any day of the year. We choose the place, we choose the meal, and we choose the person sitting across the table from us to share it with. There’s incredible intimacy in an experience like that, especially when you’re both enthusiastic about the food. 

On Valentine’s Day, my girlfriend and I always stick with a dinner date that involves things we both love. Thankfully, our food tastes and curiosity to try new things align across the board, otherwise there would be no hope for a relationship (just kidding). We do not have an official yearly tradition, but one example of a perfect meal together definitely includes fresh oysters and some proper martinis. So simple, as many of the best things in life are, and so intensely satisfying when done right. It’s like everything majestic about the ocean, crammed into this tiny delicious bite. Pairing these beauties with a classic cocktail, like a martini, really enhances the experience. And most importantly, sharing a meal like this with somebody who loves it in the same way, is the recipe for a perfect night.

A VALENTINE'S DAY MENU FOR TWO FROM GEORGETTE FARKAS

By Great Performances

Love Happens Around Food®

We truly believe that food is a common element that brings people together; and that eating with others is more than just consuming nutrients. We’re breaking bread – to share with others. It implies so much: trust, comfort, confidence, and love. Sharing food is an act of love for us at Great Performance. From carefully planning menus and selecting ingredients that meet our high standards of quality and sustainability to presenting the food with care, attention, and our unparalleled service, it’s what we do. Although food may not be the central character of the events we cater and host, it’s a critical element and its absence would be quickly noted.

 

Food is at the center for all of our celebrations, and from romantic dinners and weddings to family feasts and holidays, we see the connection between Love and Food. For Valentine’s Day, Georgette Farkas curated a delicious menu for two. The beauty of the menu is that everything can be prepared in advance and finished before serving. And although this is a menu for two, we’ve made sure that there’s enough for leftovers later in the week.

First Course: Mae Mae’s Beetroot Borscht

Start your Valentine’s Day feast with Mae Mae’s Beetroot Borscht. The beautiful red of the soup immediately makes you think of love and romance. Although we traditionally served the soup chunky, you could puree it for a smoother texture. Create a heart-shaped garnish by adding a few round dollops of sour cream then running a knife through it in one direction.

Great-Performances_Valentine's-Day_Georgette-Farkas_Mushroom-Fricassee-4

Main Course: Valentine’s Mushroom Fricassee

Warm, comforting — and seductive! Buttery, crisp puff pastry garnishes the umami-rich mushroom and spinach filling of our Valentine’s Mushroom Fricassee. We’ve created a more “deconstructed” version so you don’t have to purchase any special dishes. (And we always recommend adding a few extra puff pastry hearts on the side as an extra treat.)

Dessert: Bittersweet Chocolate Pot de Crème

We can’t help but go for the classic Valentine’s Day dessert flavor, chocolate, with our Bittersweet Chocolate Pot de Crème. The bittersweet chocolate helps counter some of the sweetness, and a splash of bourbon adds some extra warmth and depth. This dessert is as sensual as it is sensational – definitely worth the effort.

MAE MAE'S BEETROOT BORSCHT

by Great Performances

We’ve got a soft spot for beets at Great Performances. We grow them at Katchkie Farm, our organic farm in upstate New York, and often featured them on the menu at our own Mae Mae Cafe. From our signature beet chips to our fan favorite beet burger, we celebrate the beet. Here we’re sharing a delicious beetroot borscht – that we served throughout the colder months at Mae Mae and especially around Valentine’s Day.

INGREDIENTS

PROCEDURE

  • 1 lb raw beets, peeled and chopped
  • 1 Tbsp olive oil
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, peeled and finely chopped
  • 1 medium onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 L vegetable stock + additional water if required
  • 1 bay leaf
  • 1/2 lemon, juice only
  • Salt and pepper, to taste
  • Sour cream, horseradish and dill to serve
  • Gently fry the finely chopped onion, garlic, celery and garlic in the grapeseed oil over a very low heat until soft and aromatic.
  • Add the chopped beets. Cover with stock and add extra water if required until you have 4cm above the level of the beetroot.
  • Add a bay leaf and leave to simmer with a lid semi-covering until the beetroot is soft, around 45 minutes.
  • Puree the soup then allow to simmer for another 10-15 minutes to thicken and concentrate the flavors.  Season with fresh lemon juice, salt and pepper before serving. Top with horseradish, sour cream and fresh dill.

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VALENTINE'S MUSHROOM FRICASSEE

by Georgette Farkas

In my traditional French culinary past I would have made a “vol-au-vent” a flaky puff pastry cup filled with sautéed mushrooms. Mushroom pot pie would be the rustic version. For this one skillet recipe, with a lighter touch and valentine’s day in mind, I’m simply topping my mushroom fricassee with puff pastry hearts. The celery root adds body and flavor. The fricassee can be prepared a day ahead, just up to the point before adding the spinach. While you may be cooking for only two on Valentine’s Day, you won’t regret having extra portions on hand as a side dish in the days that follow.

INGREDIENTS

PROCEDURE

  • 4 oz. puff pastry, (enough to cut four hearts, each approx. 3” wide x 4” long
  • 1 small egg, beaten with 1 tsp water
  • ½ cup shallots, peeled and finely minced
  • 1 clove garlic, peeled and finely minced
  • 2 Tbs butter
  • 12 oz white mushrooms, quartered
  • 4 oz oyster mushrooms (or other wild mushrooms), pulled in strips
  • ¾ cup (.75 oz.) dried morels soaked until softened (OPTIONAL)
  • 1 cup celery root, peeled and cut in ¼ cubes
  • 2 Tsp dried tarragon
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 5 oz fresh spinach
  • Salt and pepper to taste
  • Cut heart shapes from puff pastry using a cookie cutter or simply cutting free form with a paring knife. I prefer the latter. Brush hearts with the egg wash and refrigerate for at least 30 minutes before baking. Place on non-stick baking sheet or baking sheet lined with parchment paper. Bake in an oven pre-heated to 375 for 15 to 20 minutes or until golden. Keep warm or re-heat when ready to serve.
  • In a skillet over low heat, melt butter, add shallots and cook stirring until soft and translucent. Increase heat to medium and add garlic, mushrooms, celery root and dried tarragon. Cook tossing occasionally for 15 to 20 minutes. Add white wine and cook stirring until mostly evaporated. Season with salt and pepper to taste. Add cream and cook stirring a few minutes until the cream is thickened and reduced by about half.
  • Just before serving, add spinach, tossing only a minute or two, just until it wilts into the mushroom fricassee, but maintains its bright green color. Adjust seasoning to taste. Add a drop of water, only if the mixture has become too thick.
  • Spoon fricassee onto warm plates, top each serving with a warm puff pastry heart and serve immediately.

Substitutions

Puff Pastry is readily available frozen in grocery stores. In a pinch substitute a slice of bread, anything from simple white bread to brioche to multi-grain or even gluten-free. Cut out heart shapes, approx. 3” wide x 4”, butter and toast just before serving.

Mushrooms Use any combination of plain white mushrooms and wild mushrooms, such as oyster, shiitake or other. Substitute dried morels with dried mushroom, such as porcini or shiitake, or use only fresh mushrooms.

Pro Tip

Add a teaspoon of dried porcini powder when sautéing the mushrooms.

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CELEBRATING BLACK HISTORY MONTH

By Great Performances

February marks Black History Month, an annual American initiative designed to bring awareness and recognition of the achievements made by African Americans along with their positive contributions to U.S. history.

At Great Performances, we’re committed to taking a stand against racism and promoting equity, diversity, and inclusion. As we make this part of our daily lives, it’s also important to give special consideration during the cultural and heritage months we celebrate and celebrate the diverse groups and individuals who have contributed to the richness of our world.

One of our programs for supporting talented chefs and restaurateurs while bringing the diversity and richness of NYCs food scene to our clients is through People’s Kitchen. This program brings the bounty of the city and its flavors from around the world into the cafes we operate. We form deep relationships with a variety of restaurants and chefs.

To celebrate Black History Month, we’ve invited some of our favorite Black chefs and Black-owned restaurants to our cafes, including Samuel Branch of Branch Patty, JJ Johnson of FIELDTRIP, Auzerais Bellamy of Blondery, and many more.

Georgette Farkas, Culinary Ambassador at Great Performances, spearheads our People’s Kitchen program. She sat down with some of our guest chefs to learn more about their food, their passion, and how they do it.

Tris Pies

People’s Kitchen partners with Tris Pies to bring our guests pies baked by Tristan Trowers right in the Bronx!

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Jumieka NYC

People’s Kitchen partners with Jumieka NYC to bring our guests Caribbean specialties with a modern twist by Chef Kemis Lawrence.

Read More »

Zanmi

People’s Kitchen partners with Zanmi to bring our guests Haitian dishes with a modern twist by Chef Wesly Jean Simon.

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