EXCITING EVENTS AROUND THE BRONX: NOVEMBER 2023
By Great Performances
Explore exciting community events around the Bronx this month.
THE BRONX VEGAN BAZAAR
Every Wednesday from 4:00pm to 9:00pm
August 23rd through December 27th
Wellness leaders and local vegans come together again to host at the Andrew Freedman Home in The Bronx.
The vegan food expo will feature more than 20 vegan vendors serving food, natural juices, delicious pastries, and just spreading wellness.
Our founding members consisted of a vegan chef, a seasoned food vendor, an award-winning event planner, a native Bronx DJ, community residents, and a common goal to spread wellness, food, and love to the Bronx.
With each experience our members grow along with the community.
Photograph by Argenis Apolinario.
CURATOR TOUR
MICHAEL RICHARDS: ARE YOU DOWN?
Saturday, November 18th from 2:00pm to 3:00pm
Join curators Alex Fialho and Melissa Levin for a drop-in tour of the retrospective Michael Richards: Are You Down?. They will discuss Michael Richards’s visionary artworks, highlighting his incisive sculpture and drawing practice as well as themes he engaged throughout his body of work including Blackness, flight, diaspora, spirituality, police brutality, and monuments. Levin and Fialho will also speak to collaborating with Richards’s family and friends to honor his life and legacy and to continue to share his artwork. Richards’s cousin Dawn Dale, longtime steward of his estate, will also be present for the event.
TREE PLANTING IN BRONX PARK
Thursday, November 16th from 9:00am to 12:00pm
Location: Bronx Park entrance, 204th street & Webster Ave
Help preserve vital habitat along the river by planting native trees in Bronx Park!
Find our team at the 204th street & Webster ave entrance in Bronx Park on Wednesday, November 16th from 9:00am-12pm.
Please wear protective clothing that can get dirty (long pants and closed toed shoes), and bring a water bottle to stay hydrated.
All planting materials and equipment will be provided.
HOLIDAY LIGHTS
November 17th, 2023 through January 7th, 2024
Join us for a family holiday festival at the Bronx Zoo.
During the evenings, the park comes to life with holiday cheer as immersive light displays, custom-designed animal lanterns and animated light shows sparkle across the zoo. This year, you’ll experience NEW lantern displays showcasing the wildlife of New York’s ocean waters and wetlands, plus a new interactive experience celebrating bioluminescent creatures.
Activities include:
- Holiday Train
- Ice Carving Demonstrations
- Illuminated Performers
- Wildlife Theater
- Seasonal Treats
FALL FOLIAGE HIKE
Saturday, November 11th from 1:00pm to 2:00pm
Location: Crotona Nature Center in Crotona Park
Discover the nature and beauty of Crotona Park on a colorful autumn hike with the Urban Park Rangers. We will take in the scenic views of autumn while learning how to identify some of the foliage.
AUTUMN PUPPET SHOW
Sunday, November 26th from 1:00pm to 2:00pm
Location: Crotona Nature Center in Crotona Park
The Urban Park Rangers welcome you for some seasonal themed puppet shows! Learn more about the autumn season from our local wildlife puppets.
NATIVE AMERICAN HERITAGE MONTH
November 1st through 30th
Location: at the Garden
Join NYBG to celebrate Native American Heritage Month. On-site programming in and around the Thain Family Forest as well as digital offerings highlight the plant-based traditions of Native Americans from the Northeast and throughout the Americas.
NYBG is located on land that is part of Lenapehoking, the traditional homeland of the Lenni Lenape people, which extends from northern Delaware north to the Hudson Valley, and from eastern Pennsylvania to western Connecticut. The Lenape lived in this territory for thousands of years before the arrival of Europeans, and still maintain their communities and cultural practices in this area today.
HOLIDAY TRAIN SHOW®
November 17th, 2023 through January 15th, 2024
Location: at the Garden
New York City’s Most Beloved Holiday Tradition Is Back!
The Holiday Train Show returns bigger than ever with more trains and an all-new, outdoor train display. Start on the lawn to capture your perfect holiday photos at our outdoor mountainscapes and then watch trains zip past nearly 200 iconic New York landmarks under the warmth of the Conservatory. After dark, join us for NYBG GLOW and discover the beauty of our landscape and historic buildings, illuminated across the grounds. And don’t miss the return of our fan-favorite Bar Car Nights, 21-and-over evenings featuring the Holiday Train Show and curated cocktails. These special evenings feature music, experiences, food, and more—making for the ultimate night out this season.
THE PELHAM BAY SUPER HIKE
Saturday, November 18th from 11:00am to 2:00pm
Location: Pelham Bay Nature Center in Pelham Bay Park
Urban Park Ranger hiking guides will introduce you to the hidden gems of New York City. Urban Park Rangers will lead hikers through some of the hidden gems of Pelham Bay Park on a lengthy journey through the park’s diverse forests and ecosystems. Please wear comfortable walking shoes.
SEAL EXPLORATION
Sunday, November 19th from 10:00am to 11:00am
Location: Orchard Beach Nature Center in Pelham Bay Park
New York City is home to an amazing abundance of wildlife. Our Urban Park Rangers will guide you to the best wildlife viewing spots in the urban jungle. This is an amazing time of year to observe seals in the Long Island Sound. You may be surprised by what looks like a rock in the distance, is actually a healthy seal.
THE SOUNDVIEW GARDENER’S CLUB
every Tuesday from 3:00pm to 6:00pm
Location: Soundview Field House – 1550 Lafayette Avenue, Bronx
The Soundview Gardener’s Club is a space where After-School students from local schools and community volunteers come together to clear invasive plants, plant trees/native plants, and spread mulch as part of our forest restoration efforts in Soundview Park in The Bronx.
POST-THANKSGIVING DAY HIKE: CASS GALLAGHER TRAIL
Friday, November 24th from 11:00am to 1:00pm
Location: Broadway and Mosholu Avenue in Van Cortlandt Park
On this Friday, work off your Thanksgiving feast while enjoying the great outdoors. Join the Urban Park Rangers for a hike! This hike will be in the north woods of the park on the Cass Gallagher trail. Comfortable walking footwear highly recommended.
HISTORIC NEW YORK: OLD CROTON AQUEDUCT
Saturday, November 25th from 11:00am to 12:30pm
Location: Entrance – 242nd Street and Van Cortlandt Park East in Van Cortlandt Park, Bronx
Urban Park Rangers specialize in the interpretation of historic turning points, both natural and man-made, in our city’s long history. Our Historic New York programs highlight the history and architecture of selected neighborhoods or parks. Join the Urban Park Rangers to explore what remains of New York City’s first water supply system.
Did you know that Great Performances is headquartered in the Mott Haven neighborhood of the Bronx? We love being a part of the Bronx community, supporting other Bronx-based companies, and giving back to our community.
OCTOBER FOOD FESTIVAL: HERBED SALT
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month we’re celebrating with an Herbed Salt recipe that’s the perfect addition to any pantry.
Keep this recipe on hand for those times that you have extra herbs lying around and can’t think of a way to use them before they go bad. Herbed salt makes a delicious and colorful finish to a dish. It also makes a lovely host gift or stocking stuffer when packaged in a small jar and tied with a bit of ribbon or twine. When making the herbed salt, feel free to combine a variety of herbs to create your own unique blend!
Herbed Salt
by Liz Neumark, Founder and CEO
INGREDIENTS
- 3 cup loosely packed herbs
- 1/2 cup coarse salt
PROCEDURE
- Thoroughly wash and dry the leaves of the herbs and combine with salt in a food processor. Pulse to blend, being careful not to turn into a puree.
- Allow to air dry for several hours or bake on shallow baking sheets for about 20 minutes at 200°F, until the herbs are completely dry.
The fresh salt blend will last 2-3 weeks in the fridge.
Pro Tip: Allowing the salt to sit for 2-3 days before using can help develop the flavors.
More Food Festival Recipes
SEPTEMBER FOOD FESTIVAL: HOT SAUCE
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month we’re celebrating with Liz Neumark‘s signature Hot Sauce recipe.
You might say that Liz Neumark has a thing for preserved foods. Pickled, fermented, jammed, canned, and dehydrated, she loves it all. But of all things, we’ve noticed an especial affinity for heat and tanginess. Cabbages become kimchi and peppers turn into hot sauce. Each year she prepares Katchkie Hot Sauce from the crops of peppers grown on the farm, and each year they’re a hit at our venues and – if you’re lucky enough – as a special gift from Liz. Try your hand at making her hot sauce, using whatever chilies you like, and let us know the results!.
Katchkie Hot Sauce
by Liz Neumark, Founder and CEO
INGREDIENTS
- 1 lb fresh chilies
- 1 Tbsp minced garlic
- 1/2 c diced onion
- 2 Tbsp Kosher salt
- 1 1/2 c distilled white vinegar
PROCEDURE
- Pulse chilies, garlic, onion, salt in food processor until rough. Transfer to a glass jar, cover loosely, and let sit overnight.
- Stir in vinegar, cover loosely, and let sit 1-7 days at room
temperature. - Blend until smooth and store in refrigerator for up to 4 months.
More Food Festival Recipes
AUGUST FOOD FESTIVAL: TOMATO JAM
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month we’re celebrating with a Tomato Jam recipe brought to you by our Executive Chef of Catering Operations, Mike Deuel.
We love preserving our fresh tomatoes from Katchkie Farm using this recipe. This sweet and savory jam is a great addition to any cheese board or sandwich, used as a pizza topper or glaze for meats…truly, the possibilities are endless! We hope you love it as much as we do.
Tomato Jam Recipe
by Mike Deuel, Executive Chef of Catering Operations
Chef Mike is a huge fan of fresh, summer tomatoes – check out his recipe for a Tomato and Onion Curtido Salad on our website – but his not-so-guilty pleasure is a fresh tomato sandwich with bread, sliced ripe summer tomatoes, Hellmann’s mayonnaise, and a sprinkle of salt and pepper. At his home garden, he and his wife have more than 100 tomato plants growing. Most are volunteers that grew on their own rather than being deliberately planted. When they come across an especially delicious tomato, they will sacrifice it for seeds to grow the next year.
INGREDIENTS
- 2 1/2 lbs cherry tomatoes
- 1 3/4 c sugar
- 2 limes, juiced and zested
- 1 tsp freshly grated ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 1/2 tsp salt
- 1 1/2 tsp red pepper flakes
PROCEDURE
- Combine tomatoes, sugar, zest of 1 lime, lime juice, ginger, sinnamon, cloves, salt, and red pepper flakes to a non-reactive pot.
- Boil and simmer uncovered for 1-2 hours, stirring till soft, sticky, and jammy.
- Jar and allow to cool completely before storing in a fridge or freezing.
More Food Festival Recipes
JULY FOOD FESTIVAL:
THUNDER PICKLES
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month, we’re celebrating with Thunder Quickles, a slight spin on Liz Neumark’s “Thunder Pickles”.
The name “Thunder Pickles” originates from a young Liz Neumark’s visit to a farm. A farmer told her that thunder made cucumbers grow! In the earlier years of The Sylvia Center, a portion of sales from Katchkie Farm’s “Thunder Pickles” went to support the organization. As a nod to our beginnings, we are excited to share this recipe recreated by TSC teen students.
Thunder Quickles Recipe
by The Sylvia Center Teen Students
Yield: (3) 16-oz Jars
INGREDIENTS
- 1.75 lbs cucumbers, sliced
- 1 sweet onion, such as Vidalia
- 2 cups water
- 1 cup white wine vinegar or white vinegar
- 3 tablespoons of salt
- 1/4 cup of sugar
FOR EACH JAR
- 2 sprigs of dill
- 1 hot pepper (jalapeño, thai chili, serrano etc.)
- 1 bay leaf
- 2 cloves of garlic
- 1.5 tsp pickling spice
- 1 tsp whole black peppercorns
PROCEDURE
1. Stem, wash, and slice cucumbers into spears or rounds. Peel and quarter onions.
2. Bring water and vinegar to a boil. Add the salt and sugar, and stir to dissolve.
3. Divide the sliced cucumbers and onions among the 7 jars. Into each jar, add a few sprigs of dill, a bay leaf, one hot pepper, garlic, pickling spices and peppercorns. Pour the hot mixture evenly over the peppers.
4. Close the jars with seals and rings. Allow the filled jars to stand at room temperature until cool. Then refrigerate for at least 24 hours before use. Keeps up to two weeks in the refrigerator.
More Food Festival Recipes
Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.
RECIPE: ROTISSERIE GEORGETTE ROASTED SWEET CARROTS
Serves 4-6
May be made a day or two ahead and reheated in the braising liquid.
Ingredients
- 1 lb greenmarket carrots
- 1 cup brown sugar + 1 cup water
- 1 pinch ground cumin
- 1 pinch ground coriander
- 1 pinch espelette pepper
- 1 Tbs red wine vinegar
- 1 Tbs olive oil
- 1 pinch Fleur de Sel
Procedure
- Preheat oven to 325F.
- Trim the greens from the top of the carrots. Scrub, but do not peel the carrots. This helps maintain a firm exterior as the carrots roast.
- In a small sauce pan, bring the water and brown sugar to a simmer to make a syrup. Add a pinch each of freshly ground cumin, coriander, and espelette pepper.
- Toss the cleaned carrots in the syrup and then arrange them in a single layer on a sheet tray lined with a non-stick baking sheet or parchment paper.
- Roast for 35-45 minutes, or until the carrots are very tender and lightly caramelized.
- Arrange roasted carrots on a warm serving platter and pour the syrup from the roasting pan over the top. Drizzle with vinegar, olive oil, and fleur de sel. Serve hot,
Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.
RECIPE: POACHED ASPARAGUS, TARRAGON CHOPPED EGG, GRAIN MUSTARD SAUCE
Serves 4-6
I can’t imagine a spring menu without asparagus or eggs, both harbingers of the season and also a classic pairing.
Three key steps to asparagus success: peeling, salting, icing. I like jumbo asparagus for their heft. Use a harp peeler to peel the outer layer from the bottom half of the stalk, which will make it tender, as opposed to stringy, and enables you to use more of the stalk. Trim off the woody very tough bottoms. Salt the poaching water generously, so that it tastes like sea water. Finally, plunging poached asparagus into ice water as soon as they are cooked, stops the cooking process immediately, preserving the vegetable’s bright green color and firmness. Once cooled, drain on cloth or paper towel. Very lightly coating the asparagus with a drop of olive oil just before serving gives them an appealing sheen.
As for the mayonnaise, I eagerly encourage you to whip up a homemade batch to avoid the sugar and emulsifiers in commercial versions. What a difference. No matter which route you choose, brighten the mayonnaise with freshly squeezed lemon juice, mustard and grain mustard. My recipe quantities are just a starting point for making the sauce your own. The grain mustard seeds add a flavor and texture pop.
Ingredients
- 20 pieces jumbo green asparagus, peeled, trimmed, poached (1.25 lbs approx.)
- 1 tsp olive oil, to coat cooked asparagus
- 2 eggs hard boiled, peeled, coarsely chopped
- 2 Tbsp Fresh tarragon, stemmed, coarsely chopped
- 1 cup mayonnaise, preferably home made
- ½ tsp lemon zest
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 Tbsp whole grain Dijon mustard
- Salt and pepper to taste
Procedure
- Toss poached asparagus with a few drops of olive oil to coat lightly. Set aside. If preparing asparagus ahead of time, remove from refrigerator at least one hour before serving. Combine chopped hard boiled egg with lemon zest and tarragon. Season with salt and pepper to taste.
- Combine mayonnaise with lemon juice, mustard and grain mustard. Season with salt and pepper to taste. If you prefer a more liquid version, don’t hesitate to whisk in some water and then adjust the seasoning.
- On a serving platter, arrange chopped egg around the asparagus. You may choose to pour some of the sauce over the asparagus and serve the remainder on the side. I’m confident your guests will want to add more.
When it comes to choosing the perfect season for your wedding, summer holds a special appeal for many couples. From vibrant outdoor backdrops to longer daylight hours that stretch celebrations into golden evenings, the advantages are endless.
In this article, Amanda, GP’s resident wedding expert and seasoned event director, brings her extensive experience—gained from working on hundreds of weddings across New York City’s most sought-after venues—to highlight the top three reasons why a summer wedding could be the ideal choice.
Whether you’re envisioning a chic city rooftop or a scenic outdoor ceremony, Amanda’s insider insights will help you make the most of every summer advantage while crafting an unforgettable celebration.
#1 Fruitful Farmland
Encouraged by the early spring rain, farms are at peak production, providing a wide variety of fresh produce to incorporate in your menu. Few fruits and vegetables are off limits in the summer months, making it all the more enjoyable to craft the perfect assortment of dishes to accompany your big day. Our very own organic farm in Hudson Valley, Katchkie Farm, is always a source of great inspiration to us here at GP, especially during the summer season.
#2 Fun Food Activations
Drawing from nostalgic summers past, implementing related fun food activations is a perk of planning a wedding for the warmer months. Ice cream trucks and pool-side inspired petit fours are both engaging and delicious, sure to be enjoyed by all of your guests.
#3 Flourishing Florals
If sand’s not your thing, no worries! A lush garden wedding is guaranteed to be just as much of a hit. Similar to the flourishing farm, gardens everywhere will be in full bloom, making for the perfect fairytale-style setting in which you can begin your Happily Ever After.
Main photo by Daniel Chen (Chennergy)
Give the Gift of Culture
This holiday season, give the gift of culture to your loved ones by purchasing a membership for them to one of our cultural partners! Memberships provide a deeper connection to art, culture, and community. They also come with a ton of great perks including early access to tickets, ticket discounts, exclusive events, merchandise discounts, and more.
Scroll below to learn more about our cultural partners and their membership options.
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!
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.
