CHEF INTERVIEW: SAMUEL BRANCH, BRANCH PATTY
By Georgette Farkas
Delivering Jamaican Patties Handmade with Sustainable Ingredients – Branch Patty
Established in 2013, Branch Patty is a family-owned business specialized in the art of making Jamaican-style patties. As a Caribbean child, Samuel Branch grew up with a love of patties. He perfected his recipes and technique through his skill and perseverance as a professional chef. Branch Patty was re-launched in 2017 with his wife Lisa. Together they emphasize serving kindness and integrity as their primary ingredients. They don’t believe in serving anything they wouldn’t feed their own children! Branch patties are produced by hand in small batches. Samuel and Lisa look forward to serving you the “Branch Patty Experience.”
Have there been unexpected twists or turns in your culinary life that have changed your career direction?
By the time I had my second daughter I had been working in restaurants for a few years and wanted to change paths. I started a private chef company in 2010. In the meantime, a 2009 New York Times article inspired me with reporting on the Brooklyn food movement, but the movement wasn’t yet focusing on the borough’s diversity, particularly my Caribbean community. I wanted to cook food that represented my own heritage. For Smorgasburg I created a stand specializing in a typically Barbadian fish sandwich. I also looked around and saw no one was making patties. I proposed the idea, arranged a tasting and launched my patties there in 2014.
I didn’t create my current brand until 2017 when my wife Lisa joined me, and it became a family affair. We moved to the weekend market at Artists & Fleas to make a fresh start. We started with beef, chicken and one veggie patty and added a vegan version. Now vegetable patties are now a main focus for us. We loved being right in front of customers at the market. The pandemic shutdown led to our current direct to customer model. Now, we would love to get back in front of our customers when the opportunity arises.
What is your first or favorite food memory?
I was born in America but raised in Barbados and grew up loving the ocean. On the beach back home we ate all the time at “Cuz Fish Shack”, a local spot passed down from father to son. They made just one thing, a “Cutter” sandwich. They made it with mahi mahi or blue marlin, marinated in a green seasoning like a sofrito and then pan fried in a cast iron skillet. It was served on a bread roll, we call “salt bread”, like a soft Portuguese roll topped with the fish, lettuce, tomato, cheddar cheese, hot sauce and condiments. Everything about it was wrong from a professional chef perspective, but it all worked brilliantly. This memory had receded, but it refocused me on my Caribbean heritage. It became the sandwich I made for my Smorgasburg launch. I actually went back to Barbados to meet with Cuz’s son to re-taste and learn the sandwich.
What is your favorite dish to make at home for family or friends?
Oxtail stew with a dark, thick gravy. The oldest of my three daughters loves it. It would by my last supper.
Is there an ingredient that is your unsung hero in the kitchen?
Fresh thyme. It relates to my first food memory. We grew it in our yard at home in Barbados. My aunt cooked with it at home. My formal culinary school training only reinforced that. You’ll also definitely find it my patties.
When cooking at home, are there things you are willing to buy versus making yourself?
Brown rice is something we used to make a lot at home. It takes a while to cook. During the pandemic my wife discovered cooked brown rice sold frozen at Trader Joe’s. It’s a big time saver and healthy.
I would also buy pasta sauce for dinner at home for my three daughters
Share your favorite drink pairing with your favorite Branch Patty menu item.
I love ginger beer on its own or mixed in a cocktail. I suggest plain ginger beer with a beef patty.
Sorrel is a Caribbean hibiscus-based drink made with cinnamon and cloves. It’s delicious with our seasonal greens patty.
How do you unwind from the pressures of your baking business?
During the last five years I’ve started training in martial arts, specifically jiu jitsu. I practice five days per week, early morning before I start work. It’s the time I need to keep in focus and in shape. When my first business folded, I became so frustrated and felt such a loss. The physical activity gave me something positive to focus on.
FOOD TRADITIONS NEW AND OLD
It goes without saying that all of us at GP love food. We asked our team members to share some of their memorable food moments from 2021. From introducing new foods to a baby’s palate to honoring loved ones through cherished flavors and traditions, we’re sharing some of our favorite food moments.
Pureed Baby Food
Ali Rea Baum, Senior Event Director
One big culinary change that has occurred in my life in 2021 is adding pureed baby food onto the menu. For our 7-month-old, every few days we try to introduce new foods and tastes. One day we try pureed carrots, the next the same item but with some cinnamon, and the next day some scrambled eggs. Whether she likes the food or not, she always manages to get more on her face (or the floor) than in her stomach.
Kiki’s
Morgan Golumbuk, Event Director
When I think about New York City – and what I love about dining in New York City – I think about Kiki’s. I think about tumbling in from a cold night swathed in coats and scarves and beanies and sitting down to unpretentious, well-executed food in an unpretentious, well-executed restaurant. The evening after wrapping up my last wedding of the year in mid-December, I met my cousin for a perfect Greek meal there: roasted lemon potatoes, grilled octopus, braised lamb, moussaka and, of course, the essential staple, horiatiki. Described on the menu as “traditional-no-lettuce-having-Greek salad,” the dish is full of chunky tomatoes, onions, cucumbers, bell peppers, kalamata olives, and a wedge of feta that could’ve served as a meal all its own. It was the perfect mix of refreshing and indulgent, and a memorable end to a very, very memorable season.
English Trifle
Linda Abbey, Executive Vice President
I inherited the hospitality gene from my dad George who loved to have “people ‘round” to cook for them. One Christmas he made a show-stopper English trifle — homemade lemon sponge, layered with apricots, brandied custard, blackberries, strawberries, and raspberries. Since dad is no longer with us, I now continue the tradition of whipping up his recipe in the trifle bowl he gifted me years ago.
Stone Crab
Lauren Bivona
I recently had an amazing dinner at Joe’s Stone Crab! This restaurant has been a Miami staple since 1913. The stone crabs at Joe’s are famous for being incredibly fresh and sweet. The claws are paired perfectly with a homemade mustard sauce – a savory combination of mustard, mayonnaise, Worcestershire sauce, and A1 steak sauce. I was inspired to make the mustard sauce at home, so I visited a local fish market to buy the stone crabs. Delicious!
Cinnamon French Toast with Caramelized Blueberries & Maple Syrup
Ronnie Davis, Managing Director
My Grandmother hated wasting anything; probably a result of her Russian heritage. After a holiday dinner there was always breakfast the next day to consider. She would take leftover Challah bread and make her version of French Toast. She would add a half teaspoon of ground Cinnamon to the egg batter, and sauté both sides until brown. When you thought it was finished, she would top it Berries, mostly Blueberries, and bake it for 12-14 minutes until the Berries had “Caramelized”. Add Maple Syrup and you have an amazing dish. Over the years, I started using French Bread in place of the Challah and serendipity! I think of her whenever I make it.
Feast of the Seven Fishes
Carina Hayek, Director of Marketing
Our main tradition during any holiday season is variety. I can count on one hand (maybe with a couple extra fingers) how many times we’ve had turkey for Thanksgiving in the 30+ years we’ve lived in the United States. But one tradition we’ve borrowed from our fellow parishioners and adapted in our own way is the Feast of Seven Fishes. A traditional Christmas Eve feast for Italian-Americans, it’s a grand meal featuring a variety of fish dishes. But in the midst of the epic amount of baking we (read: my mother) does in the days leading up to Christmas and the equally epic feasts we have on Christmas Day, we needed a rest on Christmas Even and opted for a cooking-free, smaller version of Seven Fishes and order sushi. We don’t do this every year, but often enough to make it a delicious, stress free tradition.
Wigilia
Kate Michelli, Sales strategy & Operations
Some photos from our Wigilia – Polish meatless Christmas Eve Dinner. The dinner has been a tradition passed down in my family for generations. All items are homemade.
We start off with Oplatek (The unleavened wafers are baked from pure wheat flour and water, are usually rectangular in shape and very thin. The Opłatki wafers are embossed with Christmas-related religious images). Each person shares a small piece of their larger piece with each person while wishing them well in the new year. Once that is over we sit for a toast and the meal begins.
First course:
- Mushroom soup with onions (with or without oyster crackers)
Entrees:
- Fish – this year was haddock and salmon
- Kapusta (split peas and cabbage)
- Homemade cheese, potato and sauerkraut pierogi
Also on the table:
- Cooked prunes
- Black olives
Spinach Pie
Cherish Knudsen, Event Producer
This is a family recipe that we make for the Holidays or just whenever we feel like it. It is yummy, comforting, and sort of healthy! My mother and I just made it over the Holidays for our family to enjoy. It is not only one of my personal favorites but even my nieces and nephews love it! Great way to eat your greens while still feeling comforted… Most of all, its made with love… Enjoy!
Spinach Pie
Yields 2 Pies
Ingredients:
- 10-16 oz pkg frozen chopped spinach per pie (depends on how dense you want it)
- 2 Pie crusts – fresh or frozen
- (If use Pillsbury crust – 2 in one pkg-follow directions: Roll out like you roll a rug – don’t pinch it off with the flap going away from you)
- Plastic food gloves (to squeeze water from spinach)
- 4 – 5 Eggs (total)
- 8 oz of each: whole milk Mozzarella cheese & fontina cheese
- 3-4 cloves Garlic per pie
- Mushrooms (if you want)
Directions:
- Boil, then simmer spinach and press to drain water (use just enough water to cook)
- Saute garlic (*and mushrooms if you’d like) in a little extra virgin olive oil
- Place cooked (& drained) spinach into oil with garlic (mushrooms?) – add mixture of mozzarella and fontina cheese (10-16 ounces/ pie) and 2 eggs per pie…heat, melt & combine mixture….add salt and pepper to taste….
- Put pie crust in oven while pre-heating 4-5 minutes (350 degrees)
- Put spinach mixture in pie crusts
- Cook pies for 40-45 minutes
- Let pies stand for approx. 5-10 minutes before cutting…. And enjoy!
Unstructured Meals and Greenmarket Finds
Liz Neumark, Founder and Chair
Our end of December at home was quiet. The kids were scattered around the globe having been home for 2 weeks during Thanksgiving. It was a time of unstructured meals and zero family obligations.
My first food project involved canning about 20 lbs of apricots and cherries I had frozen during the summer. My efforts yielded 4 cases of jams and chutneys.
On Christmas Eve, I made latkes from the bag of russets left over from Chanukah. Latkes are amazing for any holiday! I had a few heads of late season broccoli from the Greenmarket and roasted them on a cold night with olive oil and sea salt, along with fried gnocchi and sage in butter. Pure comfort.
(The steak and cat is wishful thinking on the part of Kimchi who only wished that meat was for her. Silly Kitty!)
Not pictured are the endless cheeses I ate, the creamiest creamed spinach (local!), crock pot soups and stews, various smoked fish on black bread and everything else that drove me back to the gym this week in search of self-discipline. It was a peaceful and delicious end to the year.
SUPPORTING EMERGING CHEFS: WORKING WITH JAMES BEARD FOUNDATION FELLOWS
By Georgette Farkas
If you’ve had the privilege of attending the James Beard Foundation Awards, you’re familiar with their reputation as the “Oscars” of the culinary world. Yet the Foundation’s mission has evolved well beyond hosting the glamorous annual gala. Today JBF works to support and elevate the people behind America’s food culture, championing a standard of good food anchored in talent, equity, and sustainability. Like the James Beard Foundation, Great Performances appreciates the value of a glittering event, but is equally engaged in nurturing the culinary community. We have worked with the JBF for years, and since the spring of 2021, we have partnered with their new Fellows Program, providing professional development for emerging chefs. The program recruits candidates through the Food Education Fund, a New York City based non-profit enriching the lives and education of culinary focused public high school students and alumni. They are drawn from communities often underrepresented among America’s chefs. The program complements their culinary know how with essential training in finance, small business management, legal advice, wine knowledge, media training and personal brand development.
The Great Performances culinary team mentors the JBF Fellows in creating their Beard Boxes, the final challenge they face in completing the program. This is a dinner menu kit shipped to JBF supporters across America. We guide each fellow in adapting their menu to the rigors of a professional kitchen, working with them in selecting seasonal ingredients, scaling their recipes, and finally preparing and packaging their food. It has been an inspiration to support these highly motivated young professionals. We find we learn as much from them as they do from us. It is our pleasure to share some of their stories with you.
We would like to acknowledge CAPITAL ONE as the presenting Sponsor of the James Beard House Fellows Program.
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.
MORE THAN JUST JAZZ - INCREDIBLE EVENTS AT JAZZ AT LINCOLN CENTER
By Great Performances
At Great Performances, we have the pleasure of working with some of the most iconic venues and cultural institutions in New York City, including Jazz at Lincoln Center. Our event team works tirelessly on every event, ensuring that the menus will tempt the guests, that the food is beautiful and delicious, and the service is impeccable. And at no venue are we more thrilled to see things come to life than at Jazz. The past few months have been especially notable for the variety of events we’ve held there.
Jazz at Lincoln Center is one of the most versatile, dynamic venue for events. This multi-faceted space includes stunning views of Columbus Circle and Central Park South, state of the art audio visual technology, and flexible rooms which allow for a variety of configurations. It’s the perfect venue for conferences, gala, film premiers, concerts, and weddings. Events become experiences at Jazz at Lincoln Center.
The elegance and beauty of Jazz at Lincoln Center, particularly the three-story windows in the Appel Room that offer spectacular views of New York City, make Jazz a stunning setting for awards ceremonies and tribute events.
Highly configurable rooms make Jazz at Lincoln Center a favorite location for some of the top corporate events and conferences. From a hybrid dinner and performances in the Appel Room, to a fall-themed annual investor conference and a corporate 25th Anniversary Gala, we’ve hosted Fortune 500 companies, C-level executives, and high-profile industry leaders at Jazz.
Film premieres find the perfect stage in The Rose Theater at Jazz at Lincoln Center which boasts the ATMOS® Cinema System. 108 speakers create a state-of-the-art surround sound cinematic experience that ensures every nuance of a film is heard. Configurable seating options help to create the perfect experience for audiences. Some notable premiers from the past year include The Last Duel starring Ben Affleck, Matt Damon and Jodie Comer; National Geographic’s anthology series The Hot Zone; Steven Spielberg’s adaptation of West Side Story; Stillwater with Matt Damon; House of Gucci with Lady Gaga, Jared Leto and Adam Driver; Don’t Look Up with Jennifer Lawrence, Leonardo DiCaprio, Meryl Streep; and Being the Ricardos with Nicole Kidman and Javier Bardem.
Nonprofit organizations have long held events at Jazz at Lincoln Center, including UNICEF’s 75th anniversary held on Giving Tuesday this year. The configurable tiered seating in the Appel Room lends itself well to dinners during a presentation as it gives everyone an excellent view of the speakers; while the Ertegun Atrium’s large floor plan, and floor-to-ceiling windows provide bright, natural light during the day and dramatic views of New York City during the evenings.
Jazz at Lincoln Center is an incredibly special venue for weddings. Music buffs and Jazz lovers will appreciate the space and its history. And of course, when looking for elegant spaces, incredible views, and a variety of spaces to have a reception, a seated dinner, dancing, and an after party, Jazz at Lincoln Center is perfect for weddings.
Check out some of the photos from our events in our galleries below!
AWARDS CEREMONIES AT JAZZ AT LINCOLN CENTER
2021 Heisman Trophy Ceremony on ESPN
After touring dozens of venues across New York City, the Heisman Trust and ESPN leaders selected the stunning Appel Room for the Heisman Trophy Ceremony held Saturday, December 11, 2021. Production design was done by award-winning creative director David Korins with lighting design by David Grill and a 9-foot tall hand-carved and painted replica Heisman trophy by Rebecca Ward of Mystic Scenic Studios.
Heisman Trophy Ceremony Menu
BUTLERED HORS D’OEUVRES
Chicken & Waffle, maple butter and syrup, crispy kale; Lobster Roll, toasted brioche, chives; Habanero Lime Fish Taco, crispy corn tortilla; Thick Cut Smoked Bacon Bao Bun, heirloom tomato, kimchi, sriracha aioli; BBQ Short Rib, roasted poblano, stone ground grits; Boneless Lamb Chop, mint chimichurri, pretzel brochette; Roasted Cherry Tomato Tatin, savory onion jam; Truffled Mushroom and Fontina Pizzetta; Cheeseburger Slider, cheese, thin butter pickles, ketchup, mustard.
CORPORATE EVENTS AND CONFERENCES AT JAZZ AT LINCOLN CENTER
Annual Investor Conference
Bright, open spaces and easily configurable seating make Jazz at Lincoln Center an easy choice for corporate events, easily accommodating a 200-person annual investor conference. Spectacular views of New York City and Columbus Circle provided the backdrop in the Appel Room for the seated dinner that capped the event.
Annual Investor Conference Break Menu
Truffle & Herb Popcorn; GP Signature Nori Crunch Mix, plantain chips, wasabi green peas, corn nuts, roasted chickpeas, nori, smoked paprika; Root Vegetable Chips, yucca, beet, golden potato
Annual Investor Conference Dinner Menu
FIRST COURSE
Roasted Winter Squash Trio & Burrata, brussels sprouts, apple, endive, pumpkin seeds, rye crisp
ENTRÉE
Duo of Filet Mignon & Branzino, roasted cauliflower, almonds, baby leeks, fingerling potatoes, romesco sauce, bordelaise sauce; Vegan Torta Panzanella, roasted, smoked and marinated vegetables, herbed polenta, balsamic glaze, basil oil
MINI SWEETS FOR THE TABLE
Golden Apple Dome, vanilla apple compote, caramel mousse, caramel glaze; Key Lime Tartlet; Cookies & Cream Cone; Turtle Brownie
AFTER PARTY PASSED SWEETS
Lemon Meringue Pie Pop; Raspberry Ganache Cup, red berries, raspberry balsamic ganache, dark chocolate cup; Warm Chocolate Chip Cookie & Vanilla Milkshake; Assorted Truffles
AFTER PARTY CREPE STATION
Crepe Station, chocolate creme crepe cake, vanilla creme crepe cake, chocolate sauce, matcha sauce, mango sauce, raspberry sauce
Corporate Anniversary Dinner and Performance
The Appel Room boasts a stage that can be configured to accommodate a seated dinner while a performance takes place on the stage below, all with dazzling views of New York City and Central Park South in the background. This provided the perfect setting for a 150-person corporate anniversary event.
Corporate Anniversary Dinner Menu
FIRST COURSE
Kabocha Squash & Apple Tart, whipped goat cheese, gotham greens, cider vinaigrette; Salanova Greens & Blossoms, carrot-elderflower emulsion, lemon vinaigrette, toasted sunflower seeds
ENTRÉES
Grilled Prime Beef Entrecote, truffled potato gratin, gruyere creamed spinach, bordelaise sauce; Wild Rice Crusted King Salmon, arugula pesto, dill butter braised red beet, radish, turnip; Vegan Torta Panzanella, roasted, smoked and marinated vegetables, herbed polenta, balsamic glaze, basil oil
DESSERT
Chocolate Blackout, chocolate crémeux; malted milk chocolate custard, devil’s food cake, blackout chocolate glaze, chocolate pretzel crunch, sugar beet gel
FILM AND MOVIE PREMIERES AT JAZZ AT LINCOLN CENTER
Film and Movie Premieres
The Rose Theater boasts the ATMOS® Cinema System featuring 108 speakers that create a state-of-the-art surround sound cinematic experience. Adjacent to the Ertegun Atrium, the perfect space for a red carpet, and plenty of space for a cocktail reception, after party, and more, Jazz at Lincoln Center has been beloved by production companies for decades. This year, we’ve been delighted to host many premieres including Being the Ricardos, Hot Zone, House of Gucci, Last Duet, Stillwater, and West Side Story.
Sample Cocktail Reception Menus – 1
Classic Arancini; Truffled Mushroom Pizzetta, frisee, fontina, lemon; Spicy Thai Chicken, baby gem lettuce cup; Pink Snapper Ceviche Taco, charred celeriac taco shell, jalapeño, green olive, micro radish; Lobster Roll, toasted brioche, chives; Food Hall Beef Burger, onion jam, fontina; Cuban Sandwich, roasted pork, swiss cheese; Pulled Chicken, green chili, polenta cake
Mocha Brownie Bites, coffee whipped ganache; Blackberry Cheesecake
Sample Cocktail Reception Menus – 2
Hot & Spicy Chicken Meatball, thunder pickle remoulade; Spaghetti & Meatball, fra diavolo sauce; Smoked Salmon Napoleon, horseradish cream, dill; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Coconut Shrimp, apricot mustard; Thick Cut Smoked Bacon Bao Bun, heirloom tomato, kimchi, sriracha aioli; Habanero Smoked Tofu Taco, watermelon radish wrap; Hudson Valley Succotash Tart, sunchoke puree, crispy kale
Sample Cocktail Reception Menus – 3
Hot & Spicy Chicken Meatball, thunder pickle remoulade; Burger Slider, onion jam, fontina; BBQ Short Rib, roasted poblano, stone ground grits; Smoked Salmon Napoleon, horseradish cream, dill; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Coconut Shrimp, apricot mustard; Habanero Smoked Tofu Taco, watermelon radish wrap; Truffled Mushroom & Fontina Pizzetta; Crispy Mac & Cheese Bite
NONPROFIT EVENTS AND GALAS AT JAZZ AT LINCOLN CENTER
Unicef 75th Anniversary Gala Dinner
Jazz at Lincoln Center has hosted dozens of nonprofit events over the years. Unicef’s 75th Anniversary Gala Dinner included speakers, performances, and videos, all of which were integrated seamless into the event. Dozens of opportunities for custom branding include light projections, custom seatback covers, and chocolate disks bearing the Unicef logo.
BUTLERED HORS D’OEUVRES
Spaghetti & Meatball, fra diavolo sauce; Boneless Lamb Chop, mint chimichurri, pretzel brochette; Lobster Roll, toasted brioche, chives; Rare Seared Tuna, hawaiian black sea salt, apple celery root remoulade, gaufrette; Butternut Squash & Fig Tartlet, goat cheese, toasted pistachio; Habanero Smoked Tofu Taco, watermelon radish wrap;
Nonprofit Gala Menu
APPETIZER
Roasted Winter Squash Trio & Burrata, brussels sprouts, apple, endive, pumpkin seeds, rye crisp
ENTRÉE
Filet Mignon Bordelaise, spinach rosti, red beet soubise
MINI DESSERTS
Chocolate Dipped Cheesecake Lollipops, blue sprinkles; Fruit Tartlet; Lemon Meringue Pie Pop; Mocha Brownie Bites, coffee whipped ganache; Raspberry Ganache Cup, red berries, raspberry balsamic ganache, dark chocolate cup; UNICEF Logo Chocolate Disk
WEDDINGS AT JAZZ AT LINCOLN CENTER
Romantic Weddings
We don’t often host weddings at Jazz at Lincoln Center, but when we do, you know it’ll be spectacular. From the dazzling backdrop of New York City and Central Park South visible through the floor-to-ceiling windows in both the Ertegun Atrium and the Appel Room, to dramatic lighting and stunning florals, the 200-plus guests were captivated by the views. Add in delectable food from cocktial reception through after party, and you’ve got an event that people will remember for years to come.
Wedding Menu
COCKTAIL RECEPTION – BUTLERED HORS D’OEUVRES
Mini Peking Duck Rolls, crepe, scallion, celery, hoisin sauce; Seared Foie Gras, lingonberry jam, brioche toast; Lobster Roll, buttered brioche, chives, gold foil; Bloody Mary Shrimp Cocktail; Wild Mushroom Beggar’s Purse; Beef Filet, balsamic onion jam, horseradish cream, ficelle crostini, chive; Spaghetti & Meatball, fra diavolo sauce; Potato Latkes, smoked salmon rosette, crème fraiche, dill; Maryland Crab Cake, shaved fennel, orange and radish slaw; Edamame Truffle Dumplings, miso broth
COCKTAIL RECEPTION STATIONS
Oyster Station; Sushi Station
FIRST COURSE
Poached Lobster, cauliflower sprouts, carrots, caviar, watercress, blood orange vinaigrette; Burrata, butternut squash puree, spice pickled grapes, chervil, pink peppercorn
ENTRÉES
Herbed Double Lamb Chop, haricot verts, truffled mashed potatoes, red wine sauce, mint sauce; Sea Bass, tomato confit, spinach, turnips, carrots, coconut green onion jasmine rice, saffron beurre blanc sauce; Eggplant Chermoula, roasted cherry tomato, harissa, tahini, herbed cauliflower couscous, crispy chickpeas
DESSERT
Individual Wedding Cakes
Cinnamon Churros, dulce de leche sauce; Garnished Hot Apple Cider; Mini Apple Cider Doughnuts; Lemon Meringue Pie Pop; S’mores Cone; Warm Chocolate Chip Cookie & Vanilla Bourbon Milkshake Shot; Espresso Martini Shot
AFTER PARTY
Pizza; Grilled Cheese; Waffles; Ice Cream
Contact Us to Start Planning Your Event at Jazz at Lincoln Center
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 TatinIn 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
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) Ingredients
Procedure
Caramel Sauce Ingredients
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:
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Rodrigo Cando - Sous Chef
Butternut Squash Stuffing
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 SaladI 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
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
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
- Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. Let cool slightly, then peel.
- 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.
- 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.
- In another bowl, mix the herring with the onion, oil and chopped dill.
- In a small bowl, mix the mayonnaise with 2 tablespoons of the grated beets.
- 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
- 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.
- Salt sweet potatoes and place in 350 degree oven with skin on and roast whole until soft enough to easily pierce with a knife.
- While the squash is cooking heat the milk in a pan then then set aside.
- 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.
- 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.
- Sprinkle the cut chives and enjoy!!!
Chef Joe’s Tips:
- When whipping the mixture , a Kitchen Aide works best but a simple whisk will also work.
- Small dice the cold butter and add in batches while whisking for best texture.
- 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
- 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.
- 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.
- 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.
- 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).
- Let rolled turkey sit 2 hours to bring to room temperature.
- 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.
- 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
- Preheat the oven to 350 degrees
- 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.
BUTTERNUT SQUASH FARROTTO
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
- Pre-heat oven to 350.
- 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.
- 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.
- 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.
- 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.
- 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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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.
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!
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:
- 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.
- Make batter with eggs, sugar, salt, and flour: Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
- Add the milk, almond extract, and vanilla extract: Whisk until smooth.
- Pour batter into the baking dish over the cherries and slivered almonds.
- 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.
- 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.
- 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.
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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