At Great Performances, we embrace creativity and continue to look outside our walls to find inspiration from our friends and partners. We regularly invite innovators, creatives, business leaders, chefs and others to contribute their expertise to us and to our blog.

We’ve invited Katie Workman, cook, writer, mom of two and food activist to contribute some of her favorite spring recipes to our blog. Ms. Workman has written two cookbooks, The Mom 100 Cookbook (2012) and Dinner Solved! (2015), recognized in notable publications, and also writes a blog, The Mom 100. We’re delighted to feature some of her favorite spring recipes below.

 

11 Ways to Make the Most of Spring Vegetables!

 

Image credit Katie Workman

by Katie Workman

Spring is the beginning of the best produce months of the year.  Even with the world feeling so precarious, hopefully we can take some time to support the farmers’ markets in our areas.  Of course maintain social distancing — the markets, where open, will look different than they have in the past, perhaps with advance orders being taken, perhaps with some grab and go options of produce already bagged.  But if there is a market safely open in your neighborhood and you can safely get there, we should all try and get some business to the farmers who work all year long for the warm weather crops.

So once you find yourself back home with bunches of radishes, bundles of asparagus, piles of lettuces, baskets of sugar snap peas, you may well need some recipe inspiration.  Here are 11 ways to put that spring produce to work.

  1. Simple Sauteed Spring Greens:  This is stupidly easy, but really one of the nicest ways to enjoy a selection of green vegetables.   Sugar snap peas, arugula, spinach and peas….you can use any combo you like, but it’s nice to have an assortment of types and textures.

  2. Ramp and Pea Risotto: The perfect risotto to celebrate the arrival of spring.  These wild scallions, which grow in some parts of the country for a short period in the early spring, are always a hot commodity.  Grab them while you can.

  3. Farro and Vegetable Salad : I love the way the additional of a couple of handfuls of cooked whole grains adds so much heft and interest to a salad.  If you can find watermelon radishes, then you will have even more color and excitement in this bowl.

  4. Spinach and Radish Salad with Feta: What’s green and white and red all over? This perfect little side salad.

  5. French Potato Salad: This mayo-free potato salad is very clean tasting, with fresh herbs and a touch of mustard and a lovely vinaigrette dressing.

  6. Stir Fried Chicken with Pea Shoots: Pea shoots are in season in the spring, as they are the first part of the pea plant to sprout. The tendril-ey leaves are beautiful and delicious, tasting much like, you know, peas, but milder.  This stir fry takes less than 30 minutes.

  7. Simple Roasted Asparagus with Shallots and Parmesan: Roasting asparagus deepens it flavor and it couldn’t be easier. Some melted Parm and crispy shallots make this dish perfect for entertaining.

  8. Sesame Asparagus and Shiitake Mushrooms: Crisp tender asparagus and savory and chewy mushrooms come together in this super quick Asian stir fry.

  9. Grilled Lemony Chicken and Baby Artichokes: A reason to uncover that grill early.  This grilled chicken shares a super simple citrusy, tangy marinade with tender baby artichokes. 10 minutes on the grill!.

  10. Simple Vegetarian Spring Pasta Salad: Sometimes people have an impression of pasta salad as a bit boring or dowdy or dated.  Nope.  This pasta salad is portable and flexible and fresh, and it’s also a nice way to play around with the vegetables of the season.  Have at it.

  11. Mosaic Crudite Confetti: It looks fancy, but it is in fact a little salad of thinly sliced vegetables.  Spring onions, baby leeks, radishes, and whatever looks fresh and sliceable at the market is fair game for this pretty little salad presentation.

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EASTER TIPS & RECIPES FROM OUR FAMILY TO YOURS

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APRIL IS TOTALLY RAD...ISH

Radishes belong to the cabbage (brassicaceae) family and like many of its cousins, can be crunchy, peppery and spicy. They’re high in vitamin C, low in fat and calories, and add a refreshing crunch to a variety of dishes. They can be eaten raw or cooked. Popular varieties include watermelon, French Breakfast, Cherry Belle, Daikon, Horseradish and, of course, Wasabi.

Radishes are also incredibly versatile. Grated, it’s a spicy condiment that lends itself well to rich dishes needing a peppery, spicy kick, or added to dressings and sauces. Sliced thinly it adds color and texture to a dish, or even be used as a mini-taco shell. And left whole, it can be eaten raw or cooked. Even the radish tops can be used, making this the perfect root-to-tip vegetable. Just be sure you know your radish before taking a big bite!

Let us know how you like to eat your radishes and try our featured recipe below. We love to get pictures — tag or direct message us on Instagram @gpfood or email them to us directly.

RADISH TARTINE

Serves 6

We love this recipe because although we included measurements, it really doesn’t really need them, and it’s easily adapted to serving 1-2 people.

Ingredients:

  • ½ lb mixed radishes, thinly sliced

  • Reserved radish tops, cleaned and chiffonade

  • 2 cups ricotta cheese

  • 1 lemon, juiced

  • Olive oil

  • Salt and pepper

  • 6 hearty slices of country bread or a bread of your choice, toasted

Procedure:

  1. Combine the ricotta with lemon juice, salt, pepper and olive oil to taste.

  2. Lightly dress the radish top chiffonade with olive oil and lemon juice and season with salt and pepper.

  3. Spread evenly over the toasted bread, and layer with the dressed radish top chiffonade and then the sliced radishes.

  4. Drizzle with olive oil and serve.

By Great Performances

In March, the Great Performances’ culinary team pays tribute to the healthy, versatile, and uncomplicated potato. Spuds are heart-healthy because they contain ample amounts of potassium, vitamin C and fiber. Also rich in vitamin B6, calcium, magnesium, and iron, they help boost the immune system, improve energy levels and contribute to overall health. Darker colored potatoes also contain antioxidants known as anthocyanins which slow down the aging process and keep the brain sharp.

An easy-to-make food for all seasons and occasions, you can bake, roast, grill, fry or even boil them, and they can be eaten hot or cold. There are fewer foods that lend themselves so well to topping – butter, sour cream, cheese, gravy, bacon bits, and more. The possibilities are endless!

This month, from Signature Cafe’s Potato, Provolone, and Pancetta Flatbread to BAM Cafe’s Patatas Bravas with Pimenton Aioli, enjoy our favorite dishes showcasing potatoes in a variety of delicious ways. You can also make them yourself using the easy-to-make Potato Rosti recipe below or check out the Katchkie Farm recipe archive for even more great potato ideas!

CELEBRATE POTATOES AT GREAT PERFORMANCES’ RESTAURANTS & CAFÉS

CAFÉ AT WAVE HILL

BREAKFAST POTATO CAKE, SUNNYSIDE EGG, AND BACON – March 20-21

ROTH BAR AT HAUSER & WIRTH

POTATO ROSTI, SMOKED SALMON WITH SIDE SALAD – March 20-21

SIGNATURE CAFÉ AT SIGNATURE THEATRE

POTATO, PROVOLONE, AND PANCETTA FLATBREAD – March 20-21

THE NORM AT THE BROOKLYN MUSEUM

LEMON, ROSEMARY, AND GARLIC-SCENTED HOMEFRIES – March 21-22

BAM CAFÉ AT BROOKLYN ACADEMY OF MUSIC

  • PATATAS BRAVAS – with Pimenton Aioli, March 20-21

POTATO ROSTI

By Chef Saul Bolton

A cross between a hash brown and potato pancake, the rosti is a Swiss dish often served for breakfast but is versatile enough to eat with any meal. Delicious eaten as is, it’s also the perfect base for eggs, smoked salmon, a peppery arugula salad or a variety of other toppings.

Serves 6

INGREDIENTS

PROCEDURE

  • 1 pound Idaho or russet potatoes, peeled and grated on the large holes of a box grater

  • 1 tsp fresh thyme leaves

  • 1 cup canola oil

  • Salt and pepper

  1. Squeeze excess water out of grated potato, then season with salt, pepper and thyme.
  2. Divide seasoned potato into 6 equal portions, molding into discs of equal thickness with smooth edges.
  3. Add oil to frying pan and heat over medium flame.
  4. Add the potato discs in batches, being careful not to crowd the pan, and fry until uniformly golden brown and cooked through, approximately 10 minutes on each side.
  5. Drain and keep warm on a cookie rack in a 200˚ oven.
  6. Season lightly with salt and pepper then serve with your topping of choice.

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A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.

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SURPRISE, WE ARE THE SINATROS!

Planning a Wedding at the Plaza Hotel

By Emily Reifel

Photo: ©Shawn Connell
Photo: ©Shawn Connell

It’s not every year that the wedding season kicks off in January, but in 2020 it did just that with an intimate and unique affair – the Sinatro wedding.

I had the pleasure of speaking to Beth, the mother of the groom. A mother of two boys Darren and Alec, and a wife to her amazing husband Tim, she told me how she never in her life expected to plan a wedding, but here she was calling The Plaza to plan one. Her son Darren and fiancée Selin reside in London and really put their trust in Beth to make their celebration memorable.

We met in person because at that point she wanted to see the The Plaza so she could get a feel for what she wanted to do with the space. We started our conversation discussing the big day, but we ended up talking more about life and common acquaintances than the actual wedding.

I was enamored by the international feel of the wedding that Beth envisioned, with the bride originally from Turkey, and the couple now living abroad. Their guest list comprised friends and family from all around the world. We locked down a date and went straight to planning.

Beth and I curated the perfect team to create what Beth had in mind: a classic, formal dinner party. David Beahm’s team was up for the challenge of creating the perfect vibe in The Terrace Room. That’s right – we didn’t use The Grand Ballroom!

Throughout the process, I met with Beth and her husband multiple times. We had an ongoing joke that the wedding would be a complete surprise for Darren and Selin. Soon it was time for our tasting, and I was so excited to finally meet this mysterious couple.

As life has it, though, unexpected life challenges wouldn’t allow the couple to travel to NYC that day, so Beth, Tim, Tiffany and I toasted in their honor and selected a fabulous menu! Darren and Selin were about to be surprised with so many wonderful details! Soon thereafter, I was finally able to meet Darren and his brother Alec. Beth was unable to attend, but I was delighted to reveal some of her thoughtful menu selections.

Photo: ©Shawn Connell
Photo: ©Shawn Connell

During the week of the wedding, I got to meet the gorgeous, elegant Selin. I had a great conversation with the couple and we made sure they were thoroughly represented in all aspects of the celebration. They were gracious, appreciative and very much in love. It was apparent that their long-distance relationship and now living abroad together had created such a strong foundation.

The big day finally arrived; it was a long workday, but I enjoyed working on every detail of their wedding day vision. Shawn Connell and his skilled photography team were able to get beautiful shots of the couple, family and guests. These included a beautiful family photo on The Grand Staircase, a Sinatro family tradition. Guests arrived and enjoyed champagne, hors d’oeuvres and our custom Turkish Station, an homage to Selin’s roots.

Then to the guests’ surprise we moved them all to face the iconic Grand Staircase where the ceremony began right then and there on the landing. David Beahm’s team created this stunning arching tree which was the perfect backdrop to say “I do!” Guests loved it as the couple walked down the aisle onto the stairs. Soon it was time for everyone to see the Terrace Room that was adorned with magnolia trees, white flowers and endless glimmering candlelight.

Photo: ©Shawn Connell
Photo: ©Shawn Connell

Alex from Style Events and a few musicians played the perfect music to entertain this worldly crowd. We seated everyone to a three-course dinner for toasts and special wedding dances, then the party really started. The exuberant crowd didn’t stop dancing for three hours.

Darren and Selin loved how Alex perfectly mixed music from the United States along with Turkish music and other international artists; it was the perfect mix. We passed Shake Shack burgers, fries and milk shakes at the end of the night as on ode to NYC and the crowd loved it all.

Beth, Tim, Darren, Selin, Tiffany and I had multiple group hugs at the end of the night. They really got to enjoy their special day and all of its surprises! The couple was officially the Sinatros and they couldn’t have been happier…and that’s what it’s all about.

Thinking about having your wedding at the Plaza Hotel? Great Performances is the official caterer for the Plaza. Learn more about the Plaza here, and if you are ready to plan your Plaza wedding, just fill out the form below. We will get in touch shortly.

MAPLE CRÈME CARAMEL VALENTINE'S DESSERT

By Chef Geoff Rudaw

Nothing says “I love you” like taking a risk, dabbling in the unknown, and trying something new. Crème Caramel is a dish that can be made with easily available items, and once mastered, it can be simple to make while coming across as a skilled and difficult dish to produce. For a little color, add some pomegranate seeds (optional).

Serves 10-12 portions

INGREDIENTS

PROCEDURE

  • 1 cup sugar

  • ½ cup water

  • 2 Tbsp lemon juice

  • 3 cups cream

  • 1¼ cups milk

  • 1 cup maple syrup

  • 7 egg yolks

  • 2 whole eggs

  • ½ tsp vanilla extract

  • Heat sugar, water and lemon juice in a pot until a dark amber color. Pour into 4 ounce aluminum cups or ramekins that have been sprayed with non-stick cooking spray.

  • Heat cream and milk until hot.

  • Combine maple syrup, egg yolks and whole eggs and whisk well.

  • Temper the egg mixture by adding a few ounces of the hot milk mixture to the egg mixture while whisking.

  • Continue to add a few more ounces of the hot milk mixture, constantly whisking, until the egg mixture warms up. Then add the warmed egg mixture to the hot milk mixture and whisk. Strain to ensure a silky texture, then cool in an ice bath.

  • Divide the cooled custard mixture into the cups or ramekins (about halfway up the side).

  • Gently put the cups into a deep baking dish (at least 2” deep) and pour cool water around the cups. Cover with aluminum foil.

  • Bake at 300˚F for 50-55 minutes until the custard jiggles slightly.

  • Cool, remove from pan and chill overnight.

  • Once chilled, loosen edges by gently inserting a pairing knife and carefully sliding it around aluminum cup. Invert onto plate.

  • Pomegranate seeds can be sprinkled on top and around plate, if desired.

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More Recipes

Holiday Cooking with the Deuel Family

A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.

Read More »

VALENTINE'S DAY TIPS & RECIPES TO MAKE YOUR SWEETHEART SWOON

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It’s been a delicious year at Great Performances! We introduced even more plant-forward dishes (including our vegan demi-glace) and have thrown a record number of events including corporate events, brand activations, movie and Broadway premiers, weddings, conferences, and of course, holiday parties!

FOOD CONSUMPTION BY CATEGORY

As we looked back at what people ate this year, we noticed a couple trends. First, our customers, clients and diners are spending more on Fruits, Vegetables, Grains, Seeds and Nuts compared to any other category. Additionally, we’ve noted an almost 15% increase in the consumption of plant-focused meals, which aligns with the continued growth of plant-based, vegetarian and vegan eaters. It also seems to indicate that people are ready to embrace a balanced plate even at indulgent events! We’ve definitely noticed an uptick in the request for vegetarian friendly dishes as a primary offering at weddings, and our talented chefs have been busy creating new, innovative dishes that look as beautiful as they are delicious.

Focusing on our vegetable and fruit consumption, all the usual suspects made our popularity list.

As we looked back at what people ate this year, we noticed a couple trends. First, our customers, clients and diners are spending more on Fruits, Vegetables, Grains, Seeds and Nuts compared to any other category. Additionally, we’ve noted an almost 15% increase in the consumption of plant-focused meals, which aligns with the continued growth of plant-based, vegetarian and vegan eaters. It also seems to indicate that people are ready to embrace a balanced plate even at indulgent events! We’ve definitely noticed an uptick in the request for vegetarian friendly dishes as a primary offering at weddings, and our talented chefs have been busy creating new, innovative dishes that look as beautiful as they are delicious.

Focusing on our vegetable and fruit consumption, all the usual suspects made our popularity list.

TOP VEGETABLES OF FRUITS OF 2019

Vegetables

  • Greens

  • Tubers

  • Tomatoes

  • Legumes

  • Squash

  • Alliums

  • Carrots

  • Peppers

  • Cucumbers

  • Mushrooms

  • Corn

  • Beets

  • Eggplant

  • Asparagus

Fruit

  • Citrus

  • Pineapples

  • Berries

  • Bananas

  • Apples

  • Melons

  • Mangoes

  • Grapes

  • Pears

  • Peaches

  • Plums

  • Kiwi

  • Pomegranate

  • Rhubarb

Although there were no real surprises for us, it was exciting to see the distribution of the consumption of the different varieties of food and how very specific items, including tomatoes, carrots and beets, compared to aggregated items, like greens, legumes and alliums. We consumed more greens than tomatoes, carrots and beets combined, which makes sense when considering that greens make the perfect foil for all of our vibrant and delicious produce!

Last year, we explored some of our favorite local products delivered thanks to our partners and friends including Gotham Greens, Koppert Cress, Fossil Farms, Goffle Poultry, our friends at the Green Market and of course, Katchkie Farm. Here’s how we stacked up this year:

  • 6,040 pounds of New York State apples

  • 115,200 cage free chicken eggs

  • 975 pounds of New York State ground polenta, sourced from GrowNYC’s Regional Grain Project

We’re excited to taste and see what 2020 brings!

Our Favorite Wedding Venues, Inside and Out

By Great Performances

Engagement season is at it’s peak and it’s almost time to start planning for the big day! After setting your budget, possible dates and starting your guest list, the next step is finding your dream wedding venue in New York. With so many options in the Greater New York area, it can definitely be overwhelming to search for the best wedding venues in New York, but we’ve got you covered with a list of some our team’s favorite venues for your special day.

620 LOFT & GARDEN

A New York Wedding Venue With Amazing Views

If you want to get married in the heart of Manhattan, this secret garden awaits you! Right off of 5th Ave, 620 Loft and Garden overlooks St Patrick’s Cathedral and Rockefeller Plaza for some of the best views in New York City. The crisp interior allows for you to bring your vision to life, which is only matched by the elegance of the pristine gardens.

Image: ©Roey Yohai
Image: ©Roey Yohai
Image: ©Roey Yohai

BROOKLYN MUSEUM

An Iconic Wedding Venue In Brooklyn

The Brooklyn Museum in one of NYC’s most unique venue. Couples have the option to be married and have their reception in the modern, glass pavilion with Brooklyn as their backdrop, or in the timeless Beaux Artes Court, surrounded by historic art and under an extraordinary brass chandelier. Guests get VIP access to art, culture and an experience they will never forget.

Image: ©Christian Oth
Image: ©Christian Oth Studio
Image: ©Daniel Silbert

CARAMOOR

One Of The Prettiest Wedding Venues In NY State

Located in northern Westchester County, Caramoor’s flower gardens, picturesque cedar trails and historic home makes this unique space perfect for a wedding. Caramoor can host parties from 50-800 guests allowing guests to experience all 90 archers throughout the course of the evening. Don’t forget to visit throughout the season for one of their amazing summer concerts!

Image: ©Gulnara Studio
Image: ©Gabe Palacio
Image: ©Gulnara Studio
Sunken Garden at Caramoor in Katonah New York on July 18, 2021. (photo by Gabe Palacio)

THE FOUNDRY

A Truly Unique Wedding Venue In Queens

For the rustic chic wedding couple, The Foundry offers great outdoor space, lots of exposed brick, and a fun industrial vibe. With views of the Queensboro Bridge, the ivy covered oasis is a dream for every couple!

MUSEUM OF THE CITY OF NEW YORK

A Mansion Wedding Overlooking Central Park

Located in the Upper East Side, The Museum of the City of New York’s beautifully renovated landmark building on Fifth Avenue’s iconic Museum Mile is the perfect space for your special day. With floor-to-ceiling french doors, a stunning marble staircase, a private outdoor space and views of Central Park, an MNCY wedding is nothing short of breathtaking.
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Museum of the City of New York Weddings

THE PLAZA HOTEL

A Classic New York Wedding Venue

The legendary Plaza Hotel is the perfect location for a one-of-a-kind celebration that is modern, timeless and elegant. With 4 enchanting rooms to chose from, there’s no doubt that your wedding will feel like a real-life fairytale.
Image: ©Virginie Carolina
Image: ©Fred Marcus

WAVE HILL

A Nature Lover’s Dream New York Wedding Venue

Wave Hill is known for its natural beauty. The florals, greenery, landscape and architecture speak for itself. There are so many places on the property to host the various parts of the evening, you are constantly surprising your guests each step of the night. You can have your first look in the Aquatic Garden by the coy pond, the ceremony on the upper lawn with the stunning pergola behind you and cocktail hour on the lower lawn overlooking the Hudson and the palisades just as the sun begins to set. It truly is a hidden gem, and as a public garden a place you can come back to whenever you like for years to come after your wedding.

Image: ©Judith Rae
Image: ©Judith Rae
Image: ©Weddings By Two
Image: ©LOVE + WOLVES CO

AND BEYOND…

The Hamptons. The Hudson Valley. The Berkshires. Connecticut. Beyond the city limits, Great Performances can bring the sophistication and elegance of a city wedding to any location. Whether it’s escaping “Out East” to the Parrish Museum, your favorite summer camp in the Berkshires, an estate in Connecticut, or a scenic lawn in the Hudson Valley, your options are limitless.

LOOKING FOR SOMETHING DIFFERENT

Search for your dream wedding venue on Great Performances’ Wedding Venue Searcher 

Search here

LET US CREATE YOUR DREAM WEDDING

Great Performances catering has been around since 1979 when it was founded as a waitress staffing agency to help those women who were working towards a career in the arts. We have now evolved to become New York’s premier events caterer as well as a company that believes in giving back to the community.

Our culinary team works with seasonal, sustainably sourced local ingredients to interpret your dreams into dishes for your wedding celebration.

Throughout the years we have cultivated relationships with some of the best wedding venues in New York. Contact us to learn more about how we work and how we can make your dream wedding come to life.

If you want to learn more about having your wedding at one of these spectacular New York wedding venues, fill out the form below and a planner will reach out to you shortly:

Online Form - Contact a Planner

GOINGS ON AT THE BEST WEDDING VENUES IN NEW YORK

Jump to Recipe

Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration.

This month we’re celebrating rutabaga. Rutabaga is a winter root vegetable that is a cross between a cabbage and a turnip. When eaten raw, they taste slightly milder than turnips, offering a slight bitter, earthy flavor, and when cooked, they produce a savory-sweet flavor. They can be mashed, roasted, baked or boiled, and added to some of your favorite winter dishes.

Rutabagas are not only delicious, but also a great source of potassium, magnesium, calcium and more. They also help to improve digestion, lower blood pressure and boost your immune system. Enjoy our favorite rutabaga dishes at our venues and be sure to try our recipe below or check out the Katchkie Farm recipe archive.

Want more seasonal ideas? Explore the full Food Festival series here.

Celebrate Rutabaga at our Cafés

January 15-19, 2020

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

POACHED DUCK EGG

rutabaga mash, louisiana bbq sauce, scallion, bosc pear chip

ROTH BAR AT HAUSER & WIRTH

ROASTED RUTABAGA SALAD

hand sheared greens, popped cranberries, shaved manchego cheese, sherry vinaigrette

THE CAFÉ AT WAVE HILL

SPICED RUTAGABA FLATBREAD

caramelized apple, smoked mozzarella

THE NORM AT BROOKLYN MUSEUM

RUTABAGA BISQUE

apple bacon chutney

Recipe: Rutabaga Soup

by Chef Saul Bolton

Ingredients

  • ¼ lb. onions, diced

  • ¼ lb. carrots, peeled and diced

  • ½ oz. garlic, minced

  • ¼ cup canola oil

  • 2 lbs. rutabaga, peeled and cubed

  • ½ lb. Yukon Gold potatoes, peeled and cubed

  • 1 tbsp fresh thyme

  • Salt and Pepper

  • Garnish: sour cream, parsley

Procedure

  1. Heat a heavy-bottomed soup pot. When hot, add canola oil then add onions, carrots, and garlic. Cook over medium heat until onions are carrots are softened. Add rutabaga and potatoes, season with salt and pepper. Cover with water by two inches and cook until vegetables are soft.

  2. Puree contents until very smooth, adding more liquid to adjust consistency. If using a standard blender, fill jar no more than half full, remove your lid’s center insert, cover with a folded kitchen towel and then blend. Strain then taste for seasoning.

  3. Serve with a dollop of sour cream and a sprinkle of parsley.