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.

APOLLO THEATER

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.

JAZZ AT LINCOLN CENTER

Dizzy’s Club

Thursday, February 14

Valentine’s Day: Kim Nalley Sings Love Songs

7 pm

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.

THE CATHEDRAL CHURCH OF SAINT JOHN THE DIVINE

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.

CARAMOOR

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!

WAVE HILL

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?

BROOKLYN MUSEUM

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.

THE FOUNDRY

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!

620 LOFT & GARDEN

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 PLAZA HOTEL

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

NEW YORK GARDEN WEDDING VENUES

The Perfect Locations For Nature Lovers to Get Married in New York

NEW YORK MUSEUM WEDDING VENUES

Museums Where New York Art Lovers can Say Their I Dos

NEW YORK ROOFTOP WEDDING VENUES

Feel Like You’re In The Sky While Saying Your Vows In New York

NEW YORK HISTORIC WEDDING VENUES

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

  1. Combine the whipped ricotta, lemon zest, orange zest, chives, tarragon, olive oil, and salt. If desired add some lemon juice.
  2. 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.
  3. Dress the julienned candy cane and red beets separately with white balsamic vinegar, olive oil, salt, and pepper.
  4. 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

  1. Heat a medium sized sauce pan over low fire. Add ¼ cup olive oil, garlic and shallots to pan. Sweat until soft and sweet.
  2. Add the Arborio rice & beet stems and stir to coat the grains of rice. Add white wine and cook until it is absorbed.
  3. 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.
  4. 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

  1. 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.
  2. Add water and vinegar, then season to taste. Simmer until the beets are almost tender.
  3. 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

By Great Performances

HOW DOES A CATERING COMPANY PLAN ITS OWN HOLIDAY PARTY? FOR STARTERS, WE WAIT TILL JANUARY! THEN, WE FIND THE BEST VENUE IN TOWN – AND WE KNOW THEM ALL BECAUSE THAT IS OUR BUSINESS

The GP Family celebrated a night of festivities at The Big Apple Circus, the perfect place to go for laughter, wonder and fun. With children and significant others in tow, the staff enjoyed circus treats and the energy charged atmosphere that comes from this innovative and dynamic Big Apple Circus organization.

After planning countless parties there for our clients, we were ready to feel like we had the night off and could relax. It was perfect!!

It was a cold night in January, but we warmed up quickly with delicious food and amazing entertainment. There were miniature ponies, dancers, jugglers, acrobats, trapeze artists, magicians and more! We laughed, we screamed, we applauded, we ate popcorn and cotton candy and we left in great spirits. Not a dull moment the entire night and definitely a nice (and deserved) retreat from the hustle and bustle of work!

 

Valentine’s Day

Recipes & Tips

Mother’s Day

Recipes & Tips to make this Mother’s Day truly special.

Easter

Recipes & Tips

Passover

Recipes & Tips

Thanksgiving

Recipes & Tips

Rosh Hashanah

Recipes & Tips

By Chef Saul Bolton

WELCOME TO THE NEW YEAR! 2019. RESOLUTE IN OUR PROCLAMATIONS BROUGHT ON BY HOLIDAY CELEBRATIONS

We Recharge. Recalibrate. Cleanse. Ahh yes. But we need, we crave warm, nourishing and even slightly decadent food in these winter months. Food that hits the spot. Winter Squash is the answer! Originating in Central and South America. Carried throughout the world by the Spanish and Portuguese. It’s warm, soft, and sweet. Complement this with Umami flavors, bright herbs, cleansing spices, and you have a delicious, healthy, and satisfying experience. Feliz Ano Nuevo!!!

BAKED STUFFED ACORN SQUASH

Serves 6

INGREDIENTS

PROCEDURE

  • 3 small acorn squash, cut in half and seeded

  • 1 small onion (small dice)

  • 4 cloves garlic (minced)

  • 2 cups of cooked black beans

  • 3 cups of cooked brown rice (leftovers? I always cook too much rice)

  • 1 red pepper (small dice)

  • 2 tbsp curry powder

  • black pepper and salt to taste

  • coconut oil

  • 1 cup of rough chopped cilantro

  1. Heat a sauté pan over a medium fire. Add 2 tbsp coconut oil followed by onions, garlic, & red peppers. Cook until just tender.

  2. Add the curry powder to the mixture. Continue cooking for two minutes while stirring. Add the brown rice. Stir. Add the black beans. Mix well. Take off the heat. Add the cilantro. Then season with salt and pepper. Set mixture aside.

  3. Preheat oven to 350F. Brush the acorn squash halves with oil then season with salt and pepper. Roast in the oven until tender.

  4. Remove from the oven. Fill each acorn squash half with 1 cup of the mixture then sprinkle with the queso fresca.

  5. Place back in the oven at 350F for 20 minutes or until hot through.

  6. To serve squeeze a little lemon juice over each squash.

  7. Serve with a nice fresh salad of greens on the side.

ROASTED SPAGHETTI SQUASH, RED QUINOA, MISO GLAZE

Serves 6

INGREDIENTS

PROCEDURE

  • 1 medium spaghetti squash (cut in half and seeded)

  • ½ cup white miso

  • 4 tbsp light brown sugar

  • 2 tbsp mirin

  • 6 tbsp minced shallots

  • 2 tbsp red chili flakes or to taste

  • 3 cloves of garlic, minced

  • 1 cup cooked red quinoa

  • 3 cups clean green kale (cut into 3-inch pieces)

  • canola oil

  • salt

  1. Brush the spaghetti squash with canola oil and season with salt. Bake at 350F until almost tender. Al dente. Let cool then carefully remove skin and cut the squash into 12 equal sized pieces. Return to baking dish. Set aside.

  2. Increase the oven to 375F. Add miso, mirin, shallots, ½ the garlic, chili flake, & salt to taste. Mix together until smooth. Spread evenly over the squash. Pop the squash into the oven and bake until nicely brown on top. Remove from the oven.

  3. Heat a sauté pan over a medium high heat, add 2 tbsp canola oil. Add garlic. Stir. Add the kale and stir until wilted. Season with salt to taste.

  4. Arrange the squash on a serving platter, top with the wilted kale. Squeeze some lemon juice on top and serve.

SOY BRAISED KABOCHA SQUASH

Serves 6

INGREDIENTS

PROCEDURE

  • 1 kabocha squash (cut in half – each cut in half, cleaned then cut into 6 or 8 wedges)

  • 4 tbsp coconut oil

  • 1-inch piece of ginger, grated on microplane

  • 6 garlic cloves, sliced thin

  • 6 scallions (clean and sliced thinly, use green part for garnish, white part for cooking)

  • 1 cup of cilantro sprigs

  • 3 tbsp toasted sesame seeds

  • ¾ cup of vegetable stock or water

  • ½ cup of soy sauce

  • 3 tbsp mirin

  • 3 tbsp sugar

  1. Heat sauté pan over medium-high heat. Add the coconut oil then add the garlic, scallions, & ginger.

  2. Cook while stirring for two minutes then add the veggie stock, soy sauce, mirin & sugar.

  3. Now carefully add the kabocha squash.

  4. Cook turning every two minutes until squash is almost tender. Turn down fire to low then cover the pot and cook until the liquid is glazy.

  5. Add the cilantro cover for 1 minute just to wilt then carefully remove the kabocha to a warm serving dish.

  6. Garnish with the scallions and toasted sesame seeds. If you want to go crazy add some chopped peanuts. Or not.

  7. Great to serve with some brown rice, and nice greens.

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