By Sarah Prawl
Stepping outside the box and creating unforgettable experiences was a consistent theme throughout May. Brooklyn Academy of Music and the World Science Festival wowed their guests with unique performances, experiential décor and delicious food, all while supporting a great cause.
BAM took us back to the 80’s for their 2019 Gala at the Brooklyn Expo Center. Neon strobe lights, disco balls and electronic music set the tone for an unforgettable experience. Oscar-nominated actor Ethan Hawke and best-selling author Walter Mosley were honored for their work in the arts and contributions towards BAM’s programming. The gala raised $1.8 million towards BAM’s education and artistic programs.
The gala’s 500 guests enjoyed a delicious dinner, while simultaneously enjoying a galactic strobe light show and up-beat electronic music. The meal featured Roast Filet of Beef with Kohlrabi Boulangere, Chanterelles and Red-Wine Shallot Puree; Crispy Cauliflower Wedges with a Warm Fingerling Potato Salad, Baby Kale and Afila Cress; and a Blackout Cake Redux with Chocolate Crémeux and Malted Milk Chocolate Custard for dessert. During dessert, guests enjoyed an artistic performance by the Feather Theory dancers and live music by Neneh Cherry.
The World Science Festival Gala was an out-of-this-world experience celebrating the 100th anniversary of astronomic observations that confirmed Albert Einstein’s General Theory of Relativity. To celebrate this pivotal milestone, guests gathered in the Rose Theater for Light Falls: Space, Time, and an Obsession of Einstein, which featured an original orchestral score and performance capturing the journey.
After the performance, the gala’s 250 guests enjoyed a “stellar” dinner featuring a Goat Cheese and Asparagus Tart with Pea Tendrils, Sugar Snaps and Truffle Vinaigrette; Beef Short Rib with Spring Vegetables; and a custom hand-crafted “Newton’s Apple” with Green Apple Mousse, Cinnamon Crumble and Vanilla Bourbon Jelly for dessert.
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 strawberries. Strawberries are currently at their peak and when fully ripe they maintain the perfect balance of acidity and sweetness. In addition to their delicious flavor, they are also packed with nutritious benefits such as lowering blood pressure, increasing eye health and boosting your immune system.
Enjoy our favorite strawberry dishes at our venues and be sure to try our recipe below.
Want more seasonal ideas? Explore the full Food Festival series here.
CELEBRATE THE STRAWBERRY AT OUR CAFÉS
June 16-22, 2019
MAE MAE CAFÉ
BABY SPINACH SALAD
shaved fennel, strawberries, toasted pecans, lemon vinaigrette
©chip klose
THE CAFÉ AT WAVE HILL
STRAWBERRY-JALAPEÑO-GINGER LEMONADE
tequila, brown sugar, lemon juice, mint
©amanda gentile
GARDEN COURT CAFÉ AT ASIA SOCIETY
STRAWBERRY YOGURT MOUSSE
strawberry sauce
©amanda gentile
THE ROTH BAR AT HAUSER AND WIRTH
STRAWBERRY SHORTCAKE
©liz neumark
Grilled Chicken Tacos – strawberry pico de gallo
DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER
Strawberry and Rhubarb Gazpacho
Recipe: Spaghetti with Strawberry Marinara
by Chef Saul Bolton
Serves 6
Ingredients
12 oz dry pasta
2 tbsp olive oil
1 small red onion peeled, halved and thinly sliced
1 tsp chipotle flakes
1 lb ripe strawberries, cleaned and hulled
1 12-oz can chopped plum tomatoes
1 cup basil leaves, thinly sliced, divided
2 cups whole milk ricotta
Freshly ground black pepper
Salt
Procedure
Prepare the marinara: In a large sauce pot, heat olive oil. Add red onion and chili flakes and cook for five minutes. Add strawberries and chopped tomatoes and stir over medium flame. As strawberries soften, crush with the back of spoon. Reduce heat.
Prepare the pasta: Bring a large pot of water to boil and salt heavily, then add the pasta. Stir well to prevent the pasta from sticking together. Cook until pasta is not quite al dente.
Add one cup of pasta water to prepared marinara. Drain pasta then add pasta to marinara. Cover and cook until al dente. Season with salt and pepper. Add ½ cup of basil leaves and toss.
To serve, divide the pasta between 6 warmed pasta bowls. Garnish each with a dollop of ricotta, freshly ground black pepper and the remaining basil.
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More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
SPAGHETTI WITH STRAWBERRY MARINARA
Serves 6
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October 2025 Food Festival: Cauliflower
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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.
By Sarah Prawl
Time is running out to make plans for Mother’s Day! Celebrate the mothers in your life with delicious food and exciting entertainment at our partner venues. Create new memories (and share old ones) on this special weekend.
Mo’Nique’s Mother’s Day Comedy Special
Saturday, May 11 at 8:00 pm
The multimedia powerhouse, stand-up artist and Oscar-winning actor hosts an evening of fun with Tone-X and Friends. Learn more here.
Asia Society Mother’s Day Afternoon Tea
Sunday, May 12 at 11:30 am – 2:30 pm
Celebrate the mothers in your life with our Asian-inspired afternoon tea at the Garden Court Café located within the Asia Society Museum. Make your reservation today as seats are limited.
BLACK VELVET: Architectures And Archetype
Sunday, May 12 at 3:00 pm
Shamel Pitts (former Batsheva Dance Company member), Mirelle Martins and Lucca del Carlo present an original multidisciplinary performance work that celebrates the textures, beauty, delicacy and power within us. Learn more here.
Creativity Lab
Sunday, May 12 from 4:00 pm – 5:30 pm
After a delicious Frida Kahlo-inspired brunch at The Norm, explore your creative side at Brooklyn Museum’s Creativity Lab. In this drop-in workshop for all ages, take inspiration from the museum’s galleries and learn artistic techniques with a special project for the whole family to enjoy! Learn more here.
Mother’s Day Brunch
Sunday, May 12
Seatings at 10:30 am and 1:30 pm (Each seating is for two hours)
Celebrate the mothers in your life at a festive Mother’s Day Brunch at the historic Wave Hill House. Enjoy a pear mimosa and indulge in seconds of our Horchata French Toast at our brunch buffet. Check out the menu and make your reservation by noon, Wednesday, May 8 by purchasing your ticket here.
By Great Performances
This month we’re celebrating asparagus. A sign of warmer months on the horizon, asparagus is a clear indication that spring has arrived. We enjoy asparagus because it is loaded with nutrients, reduces high blood pressure, is high in antioxidants and is extremely delicious.
Enjoy our favorite asparagus dishes at our venues and be sure to try our recipe below.
CELEBRATE THE ASPARAGUS AT OUR CAFÉS
May 12 – 19
ASPARAGUS AND RED QUINOA SALAD
shaved radish, english pea, parmesan vinaigrette
©chip klose
GRILLED ASPARAGUS
fried egg hash browns, mixed greens
©unsplash
GRILLED ASPARAGUS
shallots, bacon, asiago
©unsplash
ASPARAGUS AND GOAT CHEESE FLATBREAD
grilled red onion, toasted cherry tomato, thyme
©flickr
Asparagus Casserole – cheesy cream of asparagus and mushrooms, topped with herb crispy onion rings
GARDEN COURT CAFÉ AT ASIA SOCIETY
Beef Wrapped Asparagus and Scallion – asian bbq sauce
STEAMED TOFU AND FIRST OF THE SEASON ASPARAGUS WITH GINGER AND SCALLION
Serves 6
INGREDIENTS
PROCEDURE
3-inch piece ginger, micro planed
1 large bunch scallions, finely sliced
1 tbsp sea salt
1 clove garlic, micro planed
½ cup canola oil
1 tsp sesame oil
1 tbsp toasted sesame seeds
1 large bunch asparagus, trimmed and cut on bias into 2-inch pieces
1 lb block high-quality tofu
Combine ginger, scallions, sea salt and garlic in a bowl. Let sit for 10 minutes.
Heat oil over a medium flame until shimmering, then pour hot oil over the ginger and scallion mixture. Once cooled to room temperature, add sesame oil and toasted sesame seeds.
Bring a pot of heavily salted water to a boil, add the asparagus, and cook just until bright green (about 90 seconds). Remove the asparagus and refresh under cool water.
Prepare a steamer and steam tofu just to heat through, then cut into 6 pieces. Quickly reheat the asparagus in the steamer.
Divide warm tofu and asparagus between six warmed plates. Dot with ginger scallion sauce and serve immediately.
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Farm-to-Table Thanksgiving Recipes from Katchkie Farm
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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
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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.
By Sarah Prawl
Gala season is in full swing and we celebrated with two spectacular events at our partner venues in April: Brooklyn Museum’s 2019 Brooklyn Artists Ball and Jazz at Lincoln Center’s Annual Gala 2019: The Birth of Jazz.
2019 Brooklyn Artists Ball
April 16, 2019
David Stark Design transformed The Beaux-Arts Court into a colorful, festive venue for the 8th Annual Brooklyn Artists Ball which brings together local and notable artists, raises money for the museum’s programs and honors individuals and organizations making a difference in the art community. This year, Bank of America and artist Nick Cave were honored for their work and support.
Inspired by the museum’s current exhibit, Frida Kahlo: Appearances Can Be Deceiving, which celebrates artist and activist Frida Kahlo, the decorations featured a custom canopy made from thousands of papel picado flags, creating a magnificent centerpiece in the dining room.
The gala’s 600 guests enjoyed a delicious dinner featuring Shrimp Ceviche Tostada with Hamachi Blood Orange Aquachile; Goffle Road Farm’s Chicken Breast with Mole Amarillo, Vegetable-Stuffed Squash Blossom and Blue Corn; and a decadent Horchata Flan. Following the sumptuous Mexican cuisine inspired meal, the dining room turned into a dance floor for a dance party where 1200 guests enjoyed sounds by DJ Swizz Beatz.
Annual Gala 2019: The Birth Of Jazz
April 17, 2019
Celebrating the start of their 31st season, the theme for this year’s gala was “The Birth of Jazz: From Bolden to Armstrong,” which focused on legendary trumpet player Buddy Bolden’s impact on the sounds of New Orleans and the genesis of jazz. The night featured special performances by Wynton Marsalis, Harry Connick, Jr., Jon Batiste, Sullivan Fortner and more as they performed timeless jazz hits. Philanthropists Becky and Art Samberg and legendary New Orleanian pianist Ellis Marsalis were honored for their contributions and impact in the jazz community.
After the concert, the gala’s 400 guests enjoyed dinner with a panoramic view of Columbus Circle and Central Park South and a delicious menu, which included a Vestige Salad with Cherry Tomatoes, Poblano Crema and Toasted Pumpkin Seeds; Atlantic Cod with Seasonal Vegetables, Marble Potato, Aioli and Lemon Pistou; and Choco-Banana Tart with Praline Mousse, Chocolate Whipped Ganache, Banana Foster and Caramel Sauce. It was truly a special evening and guests commented that it was unlike anything they’d attended before.
Contributions by The Sylvia Center and Chef Saul Bolton
This Mother’s Day, skip the crowds at restaurants and create memories in the kitchen while cooking fresh, healthy meals together. Here are five delicious recipes for the whole family to enjoy.
POTATO LEEK ASPARAGUS FRITTATA
Makes 8 slices
INGREDIENTS
PROCEDURE
2 tbsp olive oil
1 leek, thinly sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lb potatoes
10 large eggs
8 oz cheddar cheese, grated
1 tsp salt
Salt and pepper to taste
Preheat oven to 400° F. Cook whole potatoes in boiling salted water until tender. Drain, cool, and dice. Set aside.
Heat oil in a large oven-safe sautés pan. Add leeks, cook 2-3 minutes. Add asparagus, sauté for 4-5 minutes or until asparagus is tender. Add the diced potato.
Beat eggs until frothy. Add 1 teaspoon salt and some fresh pepper.
Add beaten eggs to the pan. Add cheese and cook over medium heat until barely set about five minutes.
Transfer the pan to the oven. Bake for 7-10 minutes until the top of the frittata is nicely browned and eggs are set. Let cool for a few minutes and gently slide out of the pan onto a cutting board. Slice and serve.
STRAWBERRY OATMEAL BARS
Makes 12 3-inch squares
INGREDIENTS
PROCEDURE
1 ½ cups unsweetened flaked coconut
1 ¼ cups all purpose flour
½ cup packed brown sugar
¼ cup white sugar
½ teaspoon salt
¾ cup cold unsalted butter, cut into pieces
1 ½ cups rolled oats
1 cup diced strawberries
Preheat the oven to 375°F. Spread ¾ cup of coconut evenly on a baking sheet and toast in the middle of the oven, stirring once, until golden, about 8 minutes. Set aside.
In a food processor, combine flour, brown sugar, white sugar, and salt, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
Set aside ¾ cup of dough to use as a topping, then press the rest evenly into the bottom of a parchment, lined 13- by 9-inch baking pan. Spread strawberries over it.
Crumble the reserved dough evenly over strawberries, then sprinkle with remaining ¾ cup (untoasted) coconut.
Bake in the middle of the oven until golden, 20-25 minutes, then cool in the pan on a rack. Loosen from the sides of the pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board. Cut into 12 bars.
BLUEBERRY MUFFINS
Makes 12 muffins
INGREDIENTS
PROCEDURE
6 tbsp butter
¾ cup sugar
½ lemon, zested
1 cup plain yogurt
1 large egg
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cups all purpose flour
½ cup whole wheat flour
1 ½ cups blueberries, fresh or frozen
Heat oven to 375°F. Line a muffin tin with paper liners or spray each cup with a nonstick spray.
Melt butter in the bottom of a large bowl and whisk in sugar, lemon zest, yogurt and egg until smooth.
Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.
Divide between prepared muffin cups. Bake for 25-30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes, then cool completely on a rack.
HAPPY MOTHER’S DAY MORNING FRUIT SALAD
Serves 6
INGREDIENTS
PROCEDURE
1 qt fresh ripe strawberries, cut in quarters
1 ruby red grapefruit, cut into supremes
1 navel orange, cut into supremes
4 tbsp fresh mint leaves, stacked on one another and sliced thinly
½ cup Saint Germaine liqueur
1 pt heavy cream
Honey to taste
Whip heavy cream to soft peaks. Add honey to taste. Set aside.
Combine strawberries, grapefruit and oranges with Saint Germaine. Gently combine.
To serve, divide macerated fruit between 6 small individual bowls. Top each with a dollop of honey-scented whipped cream. Garnish each bowl with fresh mint.
LINGUINE WITH KALE AND SWEET PEA PESTO
Serves 6
INGREDIENTS
PROCEDURE
1 lb linguine
3 cups green kale, chopped
1 cup fresh English peas
½ cup raw cashews
½ cup olive oil
4 garlic cloves
2 tsp kosher salt
1 lemon, zested (zest chopped) and juiced
Fresh black pepper to taste
Crushed chili flakes to taste
Bring a large pot of salted water to a boil
Add pasta, stir. Cook to al dente.
Combine kale, peas, cashews, garlic, lemon zest and juice, salt and olive oil in a food processor. Process until smooth.
Drain the pasta and return to the pot, add the pesto and toss. Season with black pepper to taste.
Divide between 6 warm pasta bowls and serve.
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Farm-to-Table Thanksgiving Recipes from Katchkie Farm
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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
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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.
By Chef Saul Bolton
I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.
I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.
PISTACHIO CAKE
Serves 6
INGREDIENTS
PROCEDURE
5 whole eggs, room temperature
¾ cup sugar
8 oz butter, browned and cooled to room temperature
1 tsp vanilla extract
½ cup potato flour
½ tsp baking powder
8 oz pistachios, unsalted and finely pulsed in a food processor
1 tsp lemon zest, chopped
1 tsp of kosher salt
9 inch cake pan, buttered and floured
3 ½ oz confectioners’ sugar
1 tbsp lemon juice
Preheat oven to 325°F
In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.
In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.
Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.
Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.
Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.
In a small bowl, mix the confectioners’ sugar and lemon juice.
To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.
More Recipes
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
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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.
By Chef Saul Bolton
I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.
I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.
THAI NOODLE KUGEL
Serves 6
INGREDIENTS
PROCEDURE
4 cloves of garlic, sliced
1 small white onion, small dice
1 medium red pepper, julienned fine
½ lb shitake mushrooms, destemmed and cut in half
2 tbsp red curry paste (shellfish free)
8 oz egg noodles, cooked al dente
6 oz extra firm tofu, cut into ½-inch dice
4 whole cage free eggs
4 oz coconut milk, mild
1 or 2 thai chilis, chopped
4 oz cream cheese
1 tbsp fish sauce or to taste
2 tbsp soy sauce or to taste
Salt and pepper to taste
1 cup cilantro stems and leaves, chopped
½ cup mint leaves, chopped
Canola oil
Preheat oven to 350°F. Lightly oil an 8×8 casserole dish.
Heat a large sauté pan over medium heat.
Add 3 tbsp canola oil to pan. Add garlic slices and cook until golden brown.
Now add the onions, peppers and mushrooms. Cook for 5 minutes.
Add the red curry paste and coat the veggies. Cook for 2 minutes. Set aside.
In a large bowl, mix eggs, coconut milk and cream cheese until smooth. Add in the red curry coated veggies, noodles, tofu, Thai chilis and herbs. Mix gently. Season with the fish sauce, soy sauce and salt and pepper.
Transfer the mixture to the casserole dish and place in the 350°F oven. Bake for 20 minutes.
Remove from the oven and let cool for 10 minutes.
To serve, scoop and place the finished mixture in the center of a warm plate. Garnish with a wedge of lime, fresh mint and cilantro leaves.
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.
By Great Performances
Earth Day is approaching and this year Great Performances will be celebrating a day dedicated to environmental protection and community supported agriculture with signups to our 2019 CSA season! For more than a decade, Great Performances has been delivering the season’s best fresh, locally grown foods to workplaces in the community through our Katchkie Farm CSA. Bringing communities closer to their local food providers puts Earth Day values into action with a wide range of significant impacts on the environment, plant and animal life and human wellness.
We should use Earth Day to spark discussions and education about where our food comes from and food miles, the distance food is transported from production to the consumer. For the average consumer, food travels 1,500 miles before it reaches the plate. And almost every state gets at least 85% of its food from out of state. CSAs are celebrated on Earth Day for their ability to significantly reduce the number of miles our food travels to reach our plate. This reduction cuts carbon emissions, pollution and helps conserve our limited fossil fuels.
Small, local organic farms are also being celebrated for enhancing biodiversity, the great variety of life within a system. Farms that are self-sustainable teem with local wildlife to create natural cycles that make for heathy soils and nutrient rich produce. Organic farming allows nature to take its course and thrive with life. Small farms have the ability to conserve, provide for and benefit from the local wildlife and vegetation in its ecosystem. Healthy organic food is not only a benefit to humans and wildlife, but through its cycling of resources it’s also healthier for surrounding soils and water systems.
Celebrate wellness and Mother Earth for a season and sign up for your weekly share. Our shares 2019 will feature bags of fresh and delicious organically grown vegetables, with additional options of honey, eggs, and seasonally prepared foods created by our own Chef Rob Valencia.
Learn more about the Farm and sign-up for the current year’s season by clicking this link.
“If you can talk with crowds and keep your virtue,
Or walk with Kings—nor lose the common touch,”
If—Rudyard Kipling
Rudyard Kipling could have been referring to Harriette Rose Katz. A trailblazer, legend and genius, Harriet was loved by all of us. She did indeed walk with leaders of industry and high society, but respected the workers and ordinary people behind the magic she helped create. Her deep humanity, coupled by her delightful irreverence and humor, earned her the respect of our broad and diverse industry. Like my colleagues below, I shared meals, stressful party moments, touching real life moments and innumerable conversations with Harriette. She was the real deal. She leaves behind a powerful legacy which will heal our broken hearts and inspire our works for years and years to come.
Liz Neumark, CEO, Great Performances
Around four years ago I was interviewed as a “Plaza Personality” for The Plaza Hotel. One question they asked was if I could have dinner with any three people, who they would be. For me it was easy: Ghandi, John Kennedy and, of course, Harriette Rose Katz. I loved her. She was an original and had always been among the top professionals in hospitality. Our industry needs more professional planners like her. She made everyone better. Plus, I can attest that she was an incredibly fun dinner partner and a remarkable conversationalist. We had a mutual respect that I will treasure for the rest of my life. Our city was made better by Harriette and all the lives she touched. I am sure we will dine, drink and laugh again in Heaven.
Ronnie Davis, Managing Director, Great Performances
The passing of the larger-than-life Harriette Rose Katz was a shock to the event community. We were aware that Harriette had her battles after her slip and fall; however, HRK was only physically confined by the wheelchair. Her wit was intact. You only had to call the 0005 number at 8:30 pm on a mid-week evening and Harriette invariably picked up the phone, talking and laughing about life, work and the world in general.
I will miss those moments. I will miss her charm. I will miss the laughing. I will miss the lessons learned every time we spoke. Most of all, I will just miss Harriette.
There is—and always will be—only one Harriette, but her legacy will live on. She was so good at what she did and she taught everyone around her to see what she saw. So when I am hosting my next Gourmet Advisory event and the women of Gourmet are walking around with their clipboards checking off every last detail, I know Harriette is on their shoulder (and mine!)—whispering in our ears—and she will be there for many, many years to come.
B. Allan Kurtz, Managing Director, Gotham Hall
Harriette wasn’t just the queen of the event world, as everyone has mentioned in the past few weeks. To me, Harriette was someone who reached out to me when my six month old puppy, a Vizsla named Dante, was hit by a car in Ghent. I was devastated by the sudden loss and she was the only person I called after I spoke with a friend who lived near by. Harriette cried the minute I told her and she consoled me for 20 minutes, telling me about her dogs and the pain she went through when they died. From that day, every time I saw her at an event or at the Plaza, she asked how my dogs were doing. We sat for a half hour exchanging dog stories. I will forever be grateful for such a kind and elegant woman whose heart was filled with the love for animals.
Rob Arango, Director Of Client Development, CPS Events At The Plaza
I had the privilege to meet and work with Harriette very early in my career and I loved working with her. I was in awe of her legendary talents and wanted nothing more than to knock it out of the park for her. While it was not easy, everything I learned listening to and watching her has had an indelible mark on my career. She took command, considered every detail, anticipated possible obstacles and made quick decisions. In equal balance, she was warm, gracious, generous, enthusiastic and appreciative of the hard work we put into her parties. She created a spirit in which every vendor on her events wanted to shine as bright as they could for her. I brought my best self to the party and knew everyone around me was doing the same.
Her passion (and knowledge) for food, from luxuriously gourmet to easy comfort food, drew me to her instantly. She was focused on food styling and presentation long before it was an industry standard. And her design creativity and wine knowledge could make your head spin. But, even more important than all the industry experience, Harriette also taught me the importance of family and being a mom. I am forever grateful for the work we did together and the relationship we had.
Joanna Nadel, Event Director, Great Performances
Harriette was just a very special person. She cared deeply about everyone she had a relationship with. In my case, she was so supportive of me when I met my husband, Sam. She said, “Baby, you just need to be happy.” After meeting Sam, she would tell me over and over, “He’s great, just great, you are a lucky man Michael.” Harriette was always interested in my personal well-being before she even looked at one buffet or tasted one hors d’oeuvre, and this is what I will always remember about her; she was a lady in the truest sense of the word, which is rarely seen today. Harriette emphasized that her success wasn’t just about her, but, more importantly, about Melissa, Claudia and her fabulous team at 0005.
Mike Warren, Director Of Catering, CPS Events At The Plaza
Harriette Rose Katz truly helped shape my life. I will never forget the first glamorous wedding I worked on with her at The Waldorf Astoria with Preston Bailey. I thought she was the most elegant, yet tough, woman I had ever come into contact with. I was nervous to speak to her because I thought I would say something wrong. Little did I know she would help guide me through my decision to join the CPS Events team at The Plaza. Even though she was technically my client, she was truly a mentor, a friend and a part of our team. Harriette and I shared so many lovely moments together, mainly over trying the food and champagne at the hottest restaurants of the time in New York City. It was a passion that she and I shared. No matter how busy she was, she would always find time to talk to me because she truly believed that those of us in this industry were her family. I have learned so much about grace and elegance from her and how brutal honesty can certainly be helpful. Her presence will be greatly missed.