A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
DAVID LAMARR
Actor
David LaMarr is a member of Actor’s Equity Association & the Manhattan Association of Cabaret Artists.
A performer first and foremost, he misses the sage and performing.
I feel like the stage is a scared space that allows all artists to heal. It’s magical.
He’ll be performing in 2020’s 1st VIRTUAL Cabaret Convention usually held at Lincoln Center. He also performed at Carnegie Hall last year for the Mabel Mercer Foundation.
Pre-Covid, David was starring in Kinky Boots down in Ft Myer’s, Florida on a guest artist contract
Credits include: National Tour—Jersey Boys (2nd National). Regional—Prather Entertainment: Lola in Kinky Boots; Delaware Theatre Company: A Sign of the Times (regional premiere); Baltimore Center Stage: SOUL: The Stax Musical (world premiere); McCoy Rigby Entertainment: Dreamgirls (Ovation Award Nominee); Tuacahn Amphitheatre: Disney’s When You Wish (world premiere), Disney’s The Little Mermaid (US regional premiere), Disney’s Mulan (world premiere); Maltz Jupiter Theatre: The Wiz; Cape Fear Regional Theatre: Ain’t Misbehavin’; Sierra Rep: Hairspray. International—Universal Studios Japan; Carnival Cruise Lines; Princess Cruises; Disney Cruise Lines: Villains Tonight! (world premiere).
SOCIAL MEDIA
@davidlamarr
@davidlamarr
YOUTUBE
DavidLaMarr
KAT LIZ KRAMER
Singer & Songwriter
Hey, ya’ll! My name is Kat Liz Kramer and I’m a singer/songwriter currently living in NYC. My roots are in musical theatre and ballet and that informs my indie folk/rock music. I’ve been writing new songs for several years and performing them in and around the city. With live music venues shut down it became clear that now was the time to make my first full-length album! In these terrible times music is what can bring people together and lift their spirits. It can also help them heal. Music is my therapy! I am currently working with my friend and fellow singer/songwriter Kyle Motsinger on preparing to record the album. He has brought onboard several incredible (unemployed) Broadway musicians and I’m co-writing with composer Mark Oleszko on the project. I suffer from extreme anxiety and my music is a release and a way of working through it. I hope others will be able to relate. The album is a collection of my thoughts and my emotions swirled together in a tornado of glitter and passion. I hope to raise $8,000 to pay the musicians, the engineers, and production staff. This is very affordable for an album but much more than one person can afford on their own in the middle of a global pandemic where survival work is uncertain and bills don’t care about a virus. I am ever so grateful for the opportunity to share my heART.
ADDITIONAL LINKS
iTunes: My Wonderland Special Edition (releasing 11/13)
BRUSSEL SPROUT, GREEN APPLE & SWISS CHARD SALAD
Each month, our Great Performances menus feature seasonal ingredients.
It’s our way of celebrating the earth and bringing our special touch to every menu.
This recipe makes for a lovely autumn side dish or may also be served cold as a salad.
Serves 4
INGREDIENTS
PROCEDURE
12 oz Brussels sprouts, halved, blanched
2 oz + 3 oz grapeseed oil
6 oz + 8 oz Granny Smith apple, cut in ½” inch cubes
6 oz baby turnip, sliced in rounds
1 large leaf + ½ cup Swiss Chard, cut in fine julienne
1 oz pumpkin Seeds, toasted
1 shallot, minced
3 mint leaves
¼ cup + 1 oz lime juice
2 oz apple cider vinegar
¼ tsp ground fennel
Salt and pepper
Prepare the Green Apple Vinaigrette.
In a blender, process 8 oz cubed Granny Smith, ½ cup chopped Swiss chard, 1 minced shallot, 3 mint leaves, 1 oz lime juice, 2 oz apple cider vinegar, ¼ tsp ground fennel, 3 oz grapeseed oil until extremely smooth.
Adjust seasoning with salt and pepper to taste.
Prepare the Salad
Toss 6 oz cubed apples with ¼ cup lime juice.
Heat 2 oz grapeseed oil in a sauté pan.
Add Brussels sprouts, tossing until seared.
Season with salt and pepper.
Remove from heat and toss in prepared 6 oz apple, turnip, and Swiss chard leaf.
Transfer to a warm serving platter, drizzle with green apple vinaigrette and top with toasted pumpkin seeds.
If serving as a cold salad, allow brussels sprout to cool after cooking.
Transfer to a salad bowl before adding the remaining ingredients.
EMBRACE WELLNESS TIP
Apples contain pectin, a type of fiber that is a prebiotic.
Prebiotics act as food for our good gut bacteria.
Keep your gut happy and healthy by cooking with apples!
More Recipes
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment to reflect on
November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
October 2025 Food Festival: Cauliflower
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
September 2025 Food Festival: Corn
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
CORN AND OYSTER MUSHROOM SALAD
Each month, our Great Performances menus feature seasonal ingredients. This month for the September Food Festival Recipe, we chose to celebrate corn with this Easy Seasonal Corn and Oyster Mushroom Salad Recipe.
It’s our way of celebrating the earth and bringing our special touch to every menu.
To get more seasonal ingredient tips, check out more recipes at Katchkie Farm.
Katchkie farm is a NOFA-certified organic farm in Kinderhook, New York, dedicated to building connections between consumers, food professionals and families and healthy, delicious local food.
INGREDIENTS
PROCEDURE
¼ small red onion, thinly sliced
2 tbsp sherry vinegar
¼ tsp sugar
4 tbsp olive oil, divided
Paprika
10 oz cooked corn, cut from the cob (cook on cob in salted boiling water for 3 minutes)
2 oz cooked wild rice (cook in salted water or vegetable stock until just al dente)
10 oz oyster or shiitake mushrooms, sliced
2 oz arugula
Salt and pepper
1 pound pasta, shape of choice
Dissolve sugar and a pinch of salt in sherry vinegar in a medium bowl.
Add thinly sliced onion and combine.
Set aside for 1-2 hours to pickle the onion.
Heat 2 tbsp olive oil in small skillet.
Add mushrooms, tossing until browned.
Season with salt and pepper and remove from heat.
Let cool.
Add a pinch of paprika and remaining 2 tbsp olive oil to pickled onion and combine.
Add corn, wild rice, mushrooms and arugula and toss gently.
Season with additional salt and pepper and serve.
To Serve garnish the top with a few pieces pickled onion and arugula.
EMBRACE WELLNESS TIP
Corn is rich in prebiotics, a type of fiber that acts as food for our good gut bacteria.
Keep your gut happy and healthy by including corn in your way of eating!
More Recipes
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment to reflect on
November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
October 2025 Food Festival: Cauliflower
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
September 2025 Food Festival: Corn
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
Fueling Creativity, One Grant at a Time
The Great Performances Artist Fellowship Awards celebrate and support the artistic pursuits of our team members. Each year, we award four $5,000 grants to employees engaged in creative projects across various disciplines, helping them advance their artistic careers while continuing their work in hospitality. The fellowship embodies Great Performances’ long-standing commitment to fostering a community where the arts and hospitality thrive together.
A Legacy of Supporting Artists
The Artist Fellowship Awards were founded by Great Performances’ CEO and founder, Liz Neumark. As an aspiring photographer, Liz built GP to provide flexible work opportunities for women in the arts, allowing them to support themselves while pursuing their creative ambitions. What began as a small initiative in 1986 with two $1,000 grants has grown into a celebrated program that has awarded thousands of dollars to emerging and established artists within the GP family.
Why We Invest in Creativity
Great Performances has always been deeply connected to the arts. From our origins as a catering company designed to support artists to our continued collaborations with New York City’s most prestigious cultural institutions, creativity is at the heart of what we do. The Artist Fellowship Awards were established to reinforce our commitment to the arts by directly investing in the artistic dreams of our team members. We recognize that many of our employees are multi-talented individuals balancing their work with their artistic aspirations, and we want to help them succeed.
How It Works: From Application to Award
Each year, GP invites employees to apply for the Artist Fellowship Awards by submitting proposals detailing their artistic projects and how the grant will help bring them to life. Applications are reviewed by a panel of distinguished judges from the arts and cultural sectors. In 2024, our panel included leaders from Caramoor, The Apollo Theater, and other esteemed organizations. Winners are honored at a special ceremony, and their projects are featured in GP’s ongoing celebration of the arts.
Celebrating Our Artists’ Success
The Artist Fellowship Awards have funded projects spanning film, music production, publishing, visual arts, and more. Our 2024 recipients include a musician creating a tribute album to legendary bassists, a poet and performer exploring themes of resilience, a filmmaker developing an animated drama, and a composer recording an original musical. The awards have been featured in The New York Times and The Wall Street Journal, underscoring the impact of our commitment to the arts.
We are proud to support our team’s artistic endeavors and look forward to seeing the incredible work that continues to emerge from this program.
Learn More & Get Involved
- About Great Performances
- Join Our Team
PREVIOUS FELLOWSHIP WINNERS AND JUDGES
2024 Artist Fellowship
Winners
- Trifon Dimitriov – For creating an album which will be a tribute to well-known bassists.
- Nastasia Filiaeva – For an exploration of resilience, protest, and reconnection through musical and poetic collaboration
- Tira Adams – For creating an animated drama about a black family of conjurers in Brooklyn
- David Quang Pham – For the production of an album of his original musical which has already had its stage debut.
Judges
- Ed Lewis, President and CEO, Caramoor
- Kamilah Forbes, Executive Producer, The Apollo Theater
- Ryan Hill, Founder and CEO, Apotheosis
- Dr. Meisha Porter, Visiting Senior at the Center for Educational Innovation
- Adam Gwon, Composer and Lyricist
2023 Artist Fellowship
Winners
- Jonathan Lauture – To expand his children’s media company, Johnny’s Way.
- Aubrey Hunt – To collaborate with a professional writer and illustrator for the digital and print publication of his book.
- Iyana Shelby – To cover marketing, art creation, and presentation of “Art You Can Feel” which explores the tapestry of human emotions.
- Amir Windley – To support the creation of his film, “Ties That Choke”, an exploration of the unbreakable bond of childhood friendships.
Judges
- Heather Lubov, Executive Director, City Parks Foundation
- Viviana Bianchi, Executive Director, The Bronx Council of the Arts
- Angela Vallot, Consultant, Entrepreneur
- Klaudio Rodriquez, Executive Director, The Bronx Museum of the Arts
2019 Artist Fellowship
2019
Winners
- Damir Catovic – To purchase equipment for a dark room to support his analog photography that chronicles various aspects of New York City.
- Justin Rozanski – To realize a novel sonic design installation entitled “The Healing Powers of Cats, A Sonic Exploration” based on the purring of (his) cats that generate therapeutic sound waves.
- Almira Session – To launch Motivating Eleemosynary Juvenescent (MEJ), which will create a safe environment for children living in New York City’s shelter system to learn how to express themselves through dance therapy, counseling and mentorships, while learning about healthy eating, food preparation and budgeting.
- Brigitte Williamson – To write and direct “Sweetie Pie”, a comedic microfilm about one woman’s pursuit of the perfect pie.
Judges
- Howard Axel, CEO of Four Freedoms Park on Roosevelt Island
- Christina Karahalios, Senior Director of Operations for international art gallery Hauser & Wirth
- Cheryl Milstein, arts philanthropist whose foundation contributed to the likes of The Public Theater, New York Philharmonic and the Alvin Ailey Dance Foundation
- Cyndi Stivers, Director of the TED Residency
2016 Artist Fellowship
2016
Winners
- Evan Edwards – To produce a CD to promote his new musical to the backers, developers and festivals whose creative and financial support were necessary for him to realize its full-scale production.
- Lucy Gram – To produce a three-day workshop of “In the Belly,” a new play about family, legacy and how we shape ourselves into independent adults despite our parents’ mistakes.
- Adam Miller – To produce a documentary called “BUCKETS” about Larry Wright, the creator of bucket drumming.
- Kristin Yancy – To orchestrate a workshop of “The Hunt,” an original approach to the quickly growing subset of the dramatic arts – immersive theater.
Judges
- Diana Roesch DiMenna, philanthropist
- Jean Hanff Korelitz, author
- Jeffrey Haydon, CEO, Caramoor Center for Performing Arts
- Heather Hitchens, Executive Director, American Wing Theatre
2015 Artist Fellowship
2015
Winners
- John Jacob Lee – To publish a mission-driven zine exploring themes of gender, race, and class through a variety of artistic mediums
- Hayet Moufti – To produce “My Empire of Solitude,” a 25-minute dance piece that will be a community-oriented work of art.
- Chris Corporandy – To complete certification by the Knight-Thompson Speech Work organization as an accent, dialect, and speech teacher for actors
Judges
- Scott Berrie, Emmy Award-winning Producer and CEO/Founder of Impulse Creative Productions
- Tangie Murray, Executive Director at Rush Philanthropic Arts Foundation
- Richard Zinman, Managing Director at Credit Suisse
- Kerry Steib, Director of Social Impact at Spotify
- Susan Henshaw Jones, Director of the Museum of the City of New York
2013 Artist Fellowship
2013
Winners
- Daniel Perez Gomez – To work with animal shelters to take high-quality photographs of dogs in order to increase their chances of adoption.
- Kathryn Anible – To publish “The Leafy Greens Cookbook” containing 100 recipes that featured a variety of greens.
- Anthony Wills – To write a screenplay “Pride from the Door,” which deals with race, addiction and loss.
Judges
- Lisa Dennison, Sotheby’s, Chairman, North and South America
- Hughlyn Fierce, Retired Jazz at Lincoln Center CEO and active not-for-profits board member
- Susan Freedman, President, Public Art Fund
- Brian Munn, Actor, starred in Wicked, and a former GP staff member
- Bronson van Wyck, Founder & Event Producer, Van Wyck & Van Wyck
2011 Artist Fellowship
2011
Winners
- Tim Marback – To produce his play “Mend” under the direction of Olympia Dukakis.
- Michael Menger – To produce his own work, “The Really Big Pirate Show”.
- Charles Wulster – To complete production on his film, “The Defenders of Belfast”.
Judges
- Gail Beltrone, Vice President, Frederick P Rose Hall, Jazz at Lincoln Center
- Marsha Firestone, President and Founder, Women Presidents’ Organization
- Timur Galen, Global Head of Corporate Services and Real Estate, Goldman Sachs
- Brian Halweil, Editor/Publisher, Edible Magazines
- Jonelle Procope, President and CEO, Apollo Theater Foundation
2006 Artist Fellowship
2006
Winner
- Garry Novikoff – To complete the final mixing, mastering, and production of his self-produced CD “Dog on the Moon.”
2000 Artist Fellowship
2000
Winners
- Trayce Gardner – To found the Brooklyn Young Filmmakers Center, which promotes “literacy, leadership, social skills, intergenerational exchange, and job training” to under-privileged NYC youth through film studies and film-making.
- Joe Clancy – To start The Drilling CompaNY, which develops and produces new dramatic works by emerging American playwrights.
PASTA WITH FRESH POMODORO SAUCE
Each month, our Great Performances menus feature seasonal ingredients.
It’s our way of celebrating the earth and bringing our special touch to every menu.
This month we celebrate what may be one of Summer’s freshest ingredients, the tomato.
Celebrate with us and make this pasta with fresh Pomodoro sauce. It’s simple, easy, and delicious.
INGREDIENTS
PROCEDURE
1 pound pasta, shape of choice
4 large very ripe tomatoes (about 1.5 lbs), 1/4 inch dice
1 tsp sea salt
Pinch chili flake
1/4 cup fresh basil, chiffonade
Olive oil
Parmesan cheese
Bring a large pot of water to boil, salt generously and cook pasta till al dente (follow directions on package).
Reserve 1 cup of cooking liquid then drain pasta.
Immediately combine pasta, diced tomatoes, basil, salt, chili flake, 2 tablespoons olive oil and reserved pasta water.
Mix gently but thoroughly. Check for seasonings; if the tomatoes are very sweet you may need more salt.
Divide between 6 warmed plates, garnish with additional basil, a drizzle of olive oil and freshly grated Parmesan cheese.
Serve warm.
More Recipes
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment to reflect on
November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
October 2025 Food Festival: Cauliflower
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
September 2025 Food Festival: Corn
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
Grilled Fairytale Eggplant and Cherry Tomato Salad
Ingredients
- 8 Fairytale eggplants, halved lengthwise
- 4 cups ripe cherry tomatoes, halved
- 1 cup torn fresh basil
- Sesame oil
- Rice wine vinegar
- 2 slices good quality bread
- salt and pepper
Procedure
- Tear bread into small pieces and toast in 350 F oven until golden brown.
- Brush eggplant with sesame oil and grill, cut side down, over high heat grill until just tender.
- Cut grilled eggplant on bias into 2-inch pieces.
- Combine all ingredients and toss gently. Let sit for 10 minutes at room temperature.
- Divide between 6 plates and season with salt and pepper. Serve at room temperature or slightly warm.
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
CELEBRATE FIRST OF THE SEASON PEAS
Ingredients
1 pound shelled fresh English peas
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh Italian parsley leaves
4 tbsp sweet (unsalted) butter, divided
1/4 cup finely diced white onion
Sea salt and freshly cracked black pepper
Procedure
Heat a saute pan over medium high heat. Add onion and 1 tbsp butter and cook for 2 minutes.
Add English peas, 1 cup water and a pinch of salt.
Cook until water dissolves. Remove from heat and add remaining butter, mint and parsley.
Season to taste with sea salt and fresh pepper. Serve warm.
MOTHER’S DAY TIPS & RECIPES FROM OUR FAMILY TO YOURS
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
WARM ASPARAGUS, ARUGULA AND TOASTED ALMOND SALAD
Ingredients
2 bunches large green asparagus, bottoms trimmed and sliced on bias
1 cup water
2 tbsp honey
2 tbsp extra virgin olive oil
2 coups whole blanched almonds, lightly toasted
2 cups baby arugula
3 tbsp cold butter, cubed
1 lemon, zested and juiced
4 tbsp tarragon leaves
sea salt and pepper
Procedure
Combine water, honey, olive oil, sea salt and pepper
Preheat a large saute pan over high flame. Once the pan is very hot, add the asparagus followed by the prepared water and honey mixture. Quickly cover and let steam for 2 minutes.
Remove the pan from heat, take off the cover and add the whole almonds, butter and baby arugula. Toss well, letting the carry-over heat melt the butter. Add the lemon juice and taste for seasoning. Finish with the tarragon and serve warm.