We asked our family and friends for their favorite Passover recipes, tips, and traditions. From comforting classics to fresh twists on tradition, we’ve got a variety of delicious dishes that can help make this year’s seder unforgettable.
By Design Manager, Randy Ballesteros
SPRING IS JUST AROUND THE CORNER. ESCAPE THE WINTER BLUES AND ADD SOME LIFE TO YOUR INTERIORS WITH THESE SIMPLE TIPS
1. Blooming branches are a quick way of adding height to a display and don’t require too many stems to make an impact. Look for branches that have lots of closed buds, put them into warm water to help the flowers bud and in a couple of days you’ll have a stunning branch. Forsythia, quince, magnolias and camellia are great options.
2. Skip the blossoms. Branches that don’t have blooms are also abound and add a sculptural quality. Salix, manzanita, curly willow and birch branches add drama and dimension.
3. Flower bulbs are starting to sprout. Keep the stalks attached to the bulb and nestle in a small dish of water or soil. A fragrant blossom will slowly sprout. Hyacinths, daffodils and muscari are wonderful options. After the bloom has expired, save the bulb and replant to enjoy next year.
4. Moss, airplants and succulents are another wonderful way of adding vibrant greenery which don’t require a lot of maintenance. Be daring and go upright by using a wall planter.
5. Hydrangeas come in a variety of colors and are very popular. Make them last longer by keeping your vessel filled at least three-quarters full of cool water. They drink a lot of water, so you may need to refill every other day.
6. Roses should be firm to the touch. They are fresher and will last a longer period of time. Enjoy the blossoms as they slowly open and develop in color.
7. Garden roses are a specific type of rose that are cut from large bushes. These are more fragrant and richer in color.
8. Tulips and calla lilies are thirsty flowers. When you get them home, keep them tightly wrapped and then give them a fresh cut to help them drink up the water. After 2 hours, unwrap and your stems will be straight. Tulips will keep growing even after they are cut, and after a couple of days you’ll have wonderful curving stems.
9. Create easy flower arrangements. An easy solution to create stunning arrangements is to pick one type of flower and use several bunches to make an impact.
10. Keep it cool. Keep your arrangement in an environment with cooler temperatures, between 50 – 60 degrees. Keep them away from heat vents or radiators.
11. Keep it clean. An easy way to prolong the life of flowers is to change the water frequently and keep the vessel clean. Give the interior of the vessel a good scrubbing, refill with water and add a tiny drop of household bleach to keep the water free of bacteria. Trim the stems before you put them back in the water and enjoy!
Meet our New COO, Jonathan Cetnarski
By Great Performances
We’re delighted to welcome Jonathan Cetnarski as Great Performances’ new Chief Operating Officer. In this newly created role, Jonathan will focus on strategy, business transformation and efficiencies while working with Liz Neumark, Founder and CEO, and Dean Martinus, President.
Jonathan comes to Great Performances as a transformational executive with a long history of running successful, innovative and value-creating businesses, first in the corporate sector and most recently in the private sector. From his early roots in Human Resources departments for commercial banks and retail businesses, he grew to develop and lead successful teams, driving strategic growth. He spent 15 years at MasterCard Worldwide where he created and grew their data analytics business, years ahead of Big Data. He spent several years at Vodafone Global Enterprise, leading the integration of a managed services company into Vodafone and ultimately becoming Global Head of Business Operations for Vodafone Telecom Management Practice. In this role he was responsible for the customer journey, leveraging and growing the people, processes, and technology to support the mission.
Jonathan’s passion for transformation and change extend beyond his professional life to his personal life as well. Noticing that he was struggling with constant fatigue, discomfort and weight fluctuations, he set out on a path of personal transformation. He learned that what he ate, where it came from and how it was prepared made a huge impact on how he felt. Through this journey, he discovered Natural Gourmet Institute and was immediately drawn to the school’s values, history and desire to be the definitive educator of health-supportive cooking. With his renewed clarity, energy and vibrancy, he transformed Natural Gourmet Institute from New York City’s best-kept-secret to its newest iteration as the Natural Gourmet Center at the Institute for Culinary Education, where the program will be taught both in New York City and Los Angeles.
Joining Great Performances is a natural next step in Jonathan’s journey. “I am so impressed with Great Performances and the outstanding work that is being here. I’m thrilled to be part of a company that has a value system like GP and I really love the energy and enthusiasm of everyone who works here!”
We would love to get to know a little more about you!
I live in Brooklyn and my favorite meal is pasta with garlic, butter and Parmesan cheese. I am an avid cook and enjoy entertaining and sharing my creations. I have varied interests, but love to read, volunteer and travel. I am a bit of geek and a total Star Wars fan.
What are some of the things that you are looking forward to with GP this year?
Moving to the Bronx and finding new ways to improve and update our operational processes, people practices and technology!
By Chef Saul Bolton
CELEBRATE THE MUSHROOM AT OUR CAFES AND RESTAURANTS MARCH 10-16.
Each cafe/restaurant will offer a menu item featuring mushroom that is unique to their own cultural connection to food. Stop by any of our locations below to enjoy:
By Great Performances
CELEBRATE THE BEET AT OUR CAFES AND RESTAURANTS FEBRUARY 17-23.
Each cafe/restaurant will offer a menu item featuring beet that is unique to their own cultural connection to food. Stop by any of our locations below to enjoy:
By Liz Neumark
LOVE IS IN THE AIR! HERE IS WHERE TO GO TO FEED OUR PASSION AND SUPPORT IMPORTANT ORGANIZATIONS ON THIS SPECIAL DAY.
Thursday, February 14, 2019
Dining With the Divas
11:30am Reception
12:00pm-1:30pm Luncheon
Dining with the Divas is a now legendary luncheon advancing women’s leadership through art education. Held on the Apollo Theater’s legendary stage, this unique event highlights extraordinary women from many industries who serve as role models and mentors. Dining with the Divas attracts more than 350 guests and is an important networking opportunity for a diverse and influential group of women. Dining with the Diva’s chairs are incredible leaders Betsy H. Cohen, Joan Haffenreffer, and Carolyn Minick Mason. Proceeds from Dining with the Divas benefit the Apollo Theater’s year-round education, community, and performing arts programs serving New York City students and families.
To purchase tickets or to make a donation, please click here.
For more information on sponsorship opportunities, please contact special.events@apollotheater.org.
The incomparable vocalist Kim Nalley sings jazz’s greatest love songs on Valentine’s Day. Treat yourself and your valentine with an unforgettable night of live jazz in front of a glittering New York skyline and a special Valentine’s Day prix-fixe menu. Learn more here.
If you can’t make it to the Valentine’s Day dinner, stop by for the Late Night Session with trumpeter Giveton Gelin at 11:15 pm. Learn more here.
Thursday, February 14
Opening of The Value of Sanctuary: Building a House Without Walls
6 pm – 9 pm
Join Saint John Divine on Valentine’s Day for the opening of The Value of Sanctuary: Building a House Without Walls, the next in a series of Cathedral-wide initiatives focused on the intersections between spirituality, contemporary social issues, and human rights and dignity. Learn more here.
By Amanda DiUglio
Engagement Season Is Almost Over And Now It’s Time To Start Planning For The Big Day!
After setting your budget, possible dates, and starting your guest list, the next step is choosing your venue. With so many options in the Greater New York City area, it can definitely be overwhelming, but we’ve got you covered with a list of some our favorite venues for your special day.
Personally, this is one of my favorite places in the Hudson Valley. 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!
Surrounded by lush gardens, perfect views of the Hudson River, and a stunning coy pond, Wave Hill is a magical wedding venue. Sunset cocktails on the lower lawn will surely take your guests’ breaths away followed by dancing inside the historic Mark Twain Room. What could be better?
Museums are one of the trendiest places to get married, and Brooklyn Museum is top of the list. Guests get VIP access to art, culture and an experience they will never forget. With the ceremony in the pavilion followed by dinner and dancing in the Beaux Arts, the museum can be your canvas for the perfect love story.
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!
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.
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.
Photo Credits: ©Terri Diamond Photography, ©Levi Stolove, ©Judith Rae, ©Love + Wolves CO., ©Cappy Hotchkiss, ©Daniel Silbert Photgraphy, ©Christian Oth Studio, ©Roey Yohai, ©Allan Zepeda, ©Fred Marcus
LOOKING FOR YOUR DREAM WEDDING VENUE? THESE LISTS CAN HELP
The Perfect Locations For Nature Lovers to Get Married in New York
Museums Where New York Art Lovers can Say Their I Dos
Feel Like You’re In The Sky While Saying Your Vows In New York
Make Your Historic Wedding Memorable In New York
By Chef Saul Bolton
FROM TIP TO ROOT, BEETS ARE COMPLETELY EDIBLE, MAKING THEM ONE OF THE MOST VERSATILE WINTER FOODS.
Rich in antioxidants, sweet flavors and beautiful red hues, nothing says “I Love You” more than a delicious Beet-inspired dish for Valentine’s Day.
BEET SMØRREBRØD
Serves 6
INGREDIENTS
PROCEDURE
6 slices of Danish Rye Bread, 1/4 inch slices
2 cups full fat ricotta, whipped till smooth
1 lemon, zested and juiced
1 tsp orange zest
1/2 cup chives, chopped
1 tbsp tarragon, chopped
Olive oil
3 large roasted yellow beets, halved & sliced into 1/8 inch half moons
1 medium candy cane beet, raw, julienned
1 medium red beet, raw, julienned
White balsamic vinegar
Kosher salt
1/2 cup Italian parsley leaves, whole
- Combine the whipped ricotta, lemon zest, orange zest, chives, tarragon, olive oil, and salt. If desired add some lemon juice.
- Spread the ricotta mixture evenly on the 6 slices of rye bread. Season the sliced yellow beets with olive oil and salt and divide among prepared slices of rye bread.
- Dress the julienned candy cane and red beets separately with white balsamic vinegar, olive oil, salt, and pepper.
- Garnish each sandwich with tufts of dressed candy cane and red beets. Then garnish with parsley leaves. Serve immediately.
BEET RISOTTO
Serves 6
INGREDIENTS
PROCEDURE
12 oz. aborio rice
1 cup of shallots, chopped
3 cloves of garlic, chopped
1 cup white wine
3 cups of lean chopped beet greens
1 cup of beet stems, chopped
2 cups of roasted beets, small dice
1/2 cup of sweet gorgonzola
1/2 cup pecorino romano
1 tsp fresh thyme leaves
3 quarts of veggie stock, simmered
Olive oil as needed
Salt, black pepper, and chili flake to taste
- Heat a medium sized sauce pan over low fire. Add ¼ cup olive oil, garlic and shallots to pan. Sweat until soft and sweet.
- Add the Arborio rice & beet stems and stir to coat the grains of rice. Add white wine and cook until it is absorbed.
- Now begin adding the simmering vegetable stock. Add 2 cups at a time. Season with salt, pepper, & chili flakes. Now add the roasted diced beets. Continue to cook.
- When the risotto is al dente add the beet greens, fresh thyme & gorgonzola dulce. Stir well taste for seasoning. Ladle into warm bowls. Top with grated Pecorino and fresh ground black pepper.
WINTER BEET SOUP
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INGREDIENTS
PROCEDURE
1 bunch cilantro, chopped
2 pounds red beets, scrubbed clean, not peeled, cut into 1-inch pieces; reserve beet greens and stalks reserved beet greens and stalks, washed and sliced into 1-inch pieces
6 stalks celery, cut into 1-inch pieces
4 tbsp coconut oil
2 limes, juiced
8 cups water
1/2 cup unfiltered apple cider vinegar
2 cloves garlic, sliced
1 tbsp chili flakes
- Heat coconut oil in large sauce pot, add garlic and sauté until light brown. Add the celery and beets and cook for 4 minutes, stirring well as they cook. Add chili flakes and season with sea salt.
- Add water and vinegar, then season to taste. Simmer until the beets are almost tender.
- Add beet greens and cook for 1 minute, then add cilantro and lime juice. Taste for seasoning and serve when ready.
Celebrate beets at our cafes and restaurants February 17-23 during our Beet Festival, where each cafe/restaurant will offer a menu item featuring beet that is unique to their own cultural connection to food.
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By Shelley Clark
FRIDA KAHLO: APPEARANCES CAN BE DECEIVING, IS AN INNOVATIVE, IMMERSIVE EXPERIENCE COMBINING ART, CULTURE, AND FOOD AT THE BROOKLYN MUSEUM.
This is the most ambitious and far-reaching collaboration that the Brooklyn Museum and Great Performances Hospitality Group have undertaken to date, building on the success of their collaboration on David Bowie Is at the Brooklyn Museum last year.
GP has created an engaging food program which will run for the duration of the exhibition and is designed to bring a multi-sensory experience connecting the community, the exhibition, and Mexican culture through all five senses. GP chefs Saul Bolton and Andy Mejias collaborated with highly-acclaimed local Mexican cuisine-centric chefs including Carlos and Felipe Arellano of Park Slope’s Chela; Justin Bazdarich of Greenpoint’s Oxomoco; Natalia Mendez of The Bronx’s La Morada; TJ Steele of Gowanus’s Claro; and Sue Torres, television personality and consultant.
Guided by Saul Bolton, GP’s Michelin star chef and executive chef at The Norm, the full-service, on-site restaurant GP operates at the museum, the partner chefs will take on residencies at The Norm, creating special dishes inspired by the life and work of Frida Kahlo, which will rotate through The Norm’s menu during the exhibition. The menu will be reimagined to showcase Mexican ingredients, flavors and techniques. (Click here to see The Norm’s Frida Kahlo inspired all day and brunch menus).
The beverage program at The Norm has also been updated with signature Mexican-themed cocktails and a coffee program delivered by Brooklyn Roasting Company featuring a custom Oaxacan blend. The coffee will also be sold in the museum’s gift shop and at Brooklyn Roasting’s seven coffee shops.
The talented group of partner chefs will also collaborate with GP on a series of activations throughout the museum, sharing their Mexican food and culture expertise with the public through events including POP up offerings of signature items at Target First Saturdays; cooking demonstrations; and a talk about the history, traditions, and regional differences of Mexican cuisine.
The first partner chefs whose dishes will be featured at The Norm are Sue Torres and the Arellano Brothers. Three dishes by Torres will be available Feb. 8 to March 4:
Flautas de Camarones – shrimp, with garlic, red onion, jalapeño, cilantro, lemon and lime zest, rolled in corn tortillas and deep fried and served with guajillo sauce topped with shredded lettuce, pico de gallo, crema pura, radishes, and guacamole.
Gordita de Plaintain – sweet plantain cakes stuffed with black beans and goat cheese, that are deep fried and served on roasted pumpkin seed salsa with a twang of lime juice and topped with crema pura and red onions cured in lime juice with red habanero.
Pescado Escondito – red snapper fillet marinated in achiote paste enhanced with orange, lime and roasted garlic and onion. Snapper is pan roasted and served with fried plaintains, roasted cherry tomato and onions with rice redolent of bay leaf and butter.
Carlos and Felipe Arellano’s vegetarian dishes will remain on the menu throughout the exhibition. They are:
Huarache de Nopales– grilled nopale cactus pad, topped with grilled nopale, refried black beans, guajillo chili roasted mushrooms, queso fresco, chopped onion, cilantro, and salsa rojo
Budin Vegatariano– budin layered with sautéed spinach, nopale salad, grilled corn, salsa verde, and queso Oaxaca
The Norm has been transformed to incorporate Frida Kahlo’s persona as chronicled in the exhibition: one wall has been re-painted in the soft salmon color that is used as a backdrop throughout the show; and The Norm’s hallmark wall of art showcases works by Carlos Mendez, once an assistant to Frida’s husband, Diego Riviera. The artwork is from two of his print portfolios and documents and celebrates the variety of clothing worn by people from cultures across Mexico, including the Tehuana style Frida Kahlo favored. More of his Tehuana clothing depictions are part of Frida Kahlo: Appearances Can Be Deceiving.
Much of the culinary programming for the exhibition is still in the development stage, so be sure to check-out The Norm’s website over the next 14 weeks for updates!
By Liz Neumark and Tim Berryman
AT THE HEART OF GREAT PERFORMANCES IS OUR DEEP COMMITMENT TO OUR STAFF AND THEIR CREATIVE PURSUITS
Over 30 years ago we established these Fellowship Awards which has grown from two grants of $1,000 to four grants of $5,000. The various projects encompass musical, theatrical, writing and painting endeavors.
Do you have an idea that you’ve been seeking funding to get off the ground? This is your chance to make it happen! The deadline for submissions is February 22nd, at which point all applications will be sent off to our panel of external judges. The Fellowship Awards will take place at Mae Mae Cafe on the 2nd of April, where four winners will be selected and presented with the grant funds!
FAQ:
WHAT KIND OF PROJECTS ARE FUNDED?
All artistic projects will be considered! Past project submissions have included:
Short Films
Documentaries
Music production and recording
Devised Theatre
New Staged Productions
Art Installations
Magazine Publishing
Dance Productions
Education in the Arts
Fashion Design
Creative Writing
Graphic Design
WHAT ARE THE CRITERIA?
You must have completed a minimum of 400 hours in 2018
You must currently be an hourly employee active on the GP payroll and in good standing with the company.
Previous recipients of a grant may not reapply.
Previous applicants who were not awarded a grant may reapply.
The winners will be those with projects that are feasible to complete with $5,000.
The winners will be those with projects that are feasible to complete by June of 2020.
HOW DO I START MY PROPOSAL?
WHAT DOES MY PROPOSAL HAVE TO INCLUDE?
You should try to include:
Intro to the project
Table of contents
Bio of yourself (and team)
History of your project, or where the idea comes from
Timeline/ project plan moving forward (and past dates if applicable)
A budget of how you will allocate funds
Post project, what happens after it’s finished (where does this project lead to)
Attachments of images/ videos/ samples of the work proposed.
GRANTS WILL BE AWARDED BASED ON THE FOLLOWING CRITERIA:
How will this award help you artistically?
How is your project creative and unique?
Is your project viable with the Award alone or will you need to supplement your budget with funds from other sources?
What is your financial need?
Can this project help to further your career?
What is your timeline?
If you have any questions, please feel free to reach out to us at fellowshipawards@greatperformances.com