Rosemary Salty Dog

Eat, Drink & Be Literary With BAM

Pro Tip:

Rosemary can be a potent herb and we enjoy it’s distinctive woodsy/piney scent which compliments the grapefruit in this cocktail. We don’t want to overpower the cocktail, which is why we’re not muddling it as we typically do with other herbs in cocktails.

Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.

Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!

ROSEMARY SALTY DOG

Ingredients

• 1 ½ oz gin

• ½ oz simple syrup

• 2 oz red grapefruit juice

• ½ inch rosemary sprig

Garnish

• Sprig of rosemary
• Salt

Procedure

Rim a martini glass with salt. In a cocktail shaker, combine gin, simple syrup, grapefruit juice, and rosemary sprig. Shake well. Strain into prepared highball glass and garnish with a sprig of rosemary

ZERO PROOF ROSEMARY SALTY DOG

Ingredients

• ½ inch sprig rosemary

• ½ oz simple syrup

• 2 oz red grapefruit juice

• Club soda

Garnish

• Sprig of rosemary
• Salt

Procedure

Rim a highball glass with salt and fill with ice. In a cocktail shaker, combine rosemary, simple syrup, and grapefruit juice and shake well. Strain into prepared highball glass, top with club soda, and garnish with a sprig of rosemary.

Learn more about BAM (Brooklyn Academy of Music). 

Strawberry Mint Caipirinha

Eat, Drink & Be Literary With BAM

Pro Tip:

When you’re muddling ingredients, make sure you press down and twist to extract maximum essential oils and juices. Adding granulated sugar can also help break down the ingredients.

Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.

Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!

STRAWBERRY MINT CAIPIRINHA

Ingredients

• 2 1/2 oz. Leblon Cachaça
• 4 Fresh strawberries
• 5 Mint leaves – torn
• 2 dashes simple syrup

Garnish

• Sprig of mint

Procedure

Place the strawberries and mint leaves in a shaker and muddle well. Add Leblon Cachaça, simple syrup and fill with ice. Shake vigorously and pour into a highball glass.

ZERO PROOF STRAWBERRY MINT CAIPIRINHA

Ingredients

• 4 fresh strawberries
• 5 mint leaves – torn
• 2 dashes simple syrup
• Strawberry Perrier

Garnish

• Sprig of mint

Procedure

Place the strawberries, mint leaves and simple syrup in the bottom of a high ball glass and muddle well. Top with Strawberry Perrier, stir gently to combine, and garnis with a sprig of mint.

Learn more about BAM (Brooklyn Academy of Music). 

You’ve got pressing questions, we’ve rounded up experts to give you answers!

GP Talks: The Future of Fundraising Events

The world has changed. Events and galas, a major source of fundraising for non-profits, have been cancelled leaving organizations wondering what to do.

We’ve assembled a panel of leaders from notable non-profits to discuss the current situation, how they communicate with their sponsors and donors, ways they can continue fundraising efforts, and if and how they will have in-person events in the future.

The panel:

• Aliza Ameer – Alzheimer’s Association, Director of Relationship Events

• Stephanie Astic – Astic Productions Founder, President and Chief Development Strategist

• Bryant Bradshaw – City Parks Foundation, Director of Individual Giving and Special Events

• Abigail DeAtley – Planned Parenthood, Vice President of Individual Giving and Events

• Tamar C. Podell – Lincoln Center for the Performing Arts, Chief Development Officer

• Brian Ricklin – Creative Art Works, Executive Director and CEO

Moderated by Linda Abbey, Great Performances, Executive Vice President

Complete the form below to access the webinar.

By providing your email address, you agree to receive emails from Great Performances. We do not share your email and you may unsubscribe at any time.

By Great Performances

Our 11th Annual Latke Festival benefiting The Sylvia Center proved to be even more exciting than previous years’ festivals! With 25 latkes spanning the globe of flavors from Colombian to Vietnamese and toppings ranging from the traditional apple to the innovative—and timely—Impossible Burger, our guests were dazzled and our judges were challenged to select the best offerings. After much tasting and deliberation, the judges announced eight winners across six categories.

Most Creative Latke (tie)

• Chef Bao Bao, Baoburg: Okonomiyaki Latke, Japanese style octopus potato pancake topped with sweet soy sauce, mayonnaise, bonito flakes

• Jewish Food Society contest winner, Sasha Shorr: Russian Latke, smoked white fish and potato latke, horseradish sour cream, caviar

Best Vegetarian Latke

• Chef Dima Martseniuk, Veselka: Veggie Reuben Latke / Smoked Ham Reuben Latke, homemade sauerkraut, homemade Russian dressing, Swiss cheese

Best Traditional Latke

• Chef Sarah Flynn, Yellow Magnolia Cafe and Patina Events at Brooklyn Botanic Garden: The Classic Potato Latke, whiskey braised apples, horseradish creme fraiche, chives

Best Newcomer Latke

• Chef David Burke, David Burke Tavern: Horseradish & Caraway Latke, pastrami smoked salmon

People’s Choice Best Latke (tie)

• Chef Dima Martseniuk, Veselka: Veggie Reuben Latke / Smoked Ham Reuben Latke, homemade sauerkraut, homemade Russian dressing, Swiss cheese

• Chef Vanay Coffey, The Bankers Club at 120 Broadway: Sweet Potato Latke, marshmallow brulee

Overall Best Latke

• Chef Albert Nguyen, Hanoi House: Sweet Potato and Shrimp Fritter

Complementing these delicious and often-fried variations on the traditional Hanukkah dish were a number of other delightful treats including Jacob’s Pickles and Orwasher’s sufganiyot, two perennial favorites; Pearl Street Caviar; and My/Mo Mochi Ice Cream. Guests washed down the food with GuS’ Soda, wines provided by City Winery, and specialty cocktails featuring Angel’s Envy Bourbon and Grey Goose Vodka.

Although the food was a large part of the event, the main focus was raising money for The Sylvia Center. This year, we raised the more money at the Latke Festival than we had in previous years, with five times the amount of text-to-donate donations from the previous year!

Check out the Latke Festival website for more information including photos, press, and the full list of sponsors, participants and judges. And don’t forget to mark your calendars for our 2020 Latke Festival scheduled for Monday, December 14!

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By The Sylvia Center

It’s almost for the 11th Annual Latke Festival, where guests indulge in a wide variety of creative and delectable latkes from eateries and restaurants all across New York City. Students from The Sylvia Center will create latkes that are representative of their community and use the skills they learned in the kitchen, while adding a healthy twist.

The potato latke is incredibly versatile and fun to experiment with simply by adding different ingredients for taste and texture. Creating a latke that could win the best and most creative is a challenge the students are thrilled to participate in to showcase their skills and celebrate diversity.

All proceeds from the Latke Festival help fund The Sylvia Center programs in New York City, which teach young people real skills in the kitchen that they can use to make healthy choices.

The ultimate celebration of latke takes place on Monday, December 16th, 2019 from 6:00 pm – 8:30 pm at The Brooklyn Museum. The latkes—sweet or savory, healthy or indulgent, classic or innovative—will be enjoyed by more than 700 food enthusiasts, including a curated panel of celebrity judges, partners and press, at one of the most delicious events of the year.

Mark your calendars and get your tickets today!

By Sylvia Center Executive Director, Jennifer John

The 10th Annual Latke Festival Celebrated The Many Joys Of The Potato Pancake On Monday, December 3rd.

Hosted in the beautiful pavilion of the Brooklyn Museum and benefitting The Sylvia Center, the tasting event featured 26 different restaurants and chefs, each with their own take on the best latke for 2018.

Over 500 guests and 14 celebrity judges tasted latkes that ranged from the traditional to the edgy. Everyone ate, drank, and grooved to DJed beats. Each guest received a wooden token to vote for the “People’s Choice” winner, while the judges decided “Best Creative Latke,” “Best Traditional Latke,” and “Best Overall Latke.” Guests had different strategies for tasting, with breaks for drinks or salad or doughnuts, depending on their mood.

The announcement of the winners was kicked off with a proclamation from Mayor Bill de Blasio’s office, presented by Deputy Mayor for Housing and Economic Development, Alicia Glen, declaring it “Latke Day” in the city. Then, New York legend Veselka took home “Best Traditional” and “People’s Choice” titles for their “Dima’s Sweet and Savory Short Rib Latke.” Three-time winner Benchmark won “Best Overall” for their “Hoppin’ John Latke,” and “Best Creative Latke” went to the “Falatke,” a falafel-inspired take from Kalushkat.

Net proceeds from the event will power programs that teach young New Yorkers how to enjoy, prepare and speak up for healthy food. In fact, The Sylvia Center brought a group of their ‘Cooks for Health’ students from the Williamsburg Community Center to compete with their “Latke-purria.” Their recipe was a take on the Puerto Rican snack, the alcapurria, which is traditionally made with yucca, plantains and taro. The students’ entry was stuffed with savory black beans and topped with greens, compliments of Aerofarms. While Sylvia Center students didn’t win a title for their delicious vegan recipe, they loved the opportunity to show off their cooking skills next to seasoned professionals.

THANK YOU TO ALL OF THE RESTAURANTS THAT PARTICIPATED!

AeroFarms/Sylvia Center
BAM Cafe
Benchmark Restaurant
Big Daddy’s Smokehouse
Bricolage / Pearl Street Caviar
BRINS Jam & Marmalade
Claudette
Dizzy’s Club Coca-Cola
Feisty Flavors Catering
FONDA
FryGuys
Garden Court Cafe
Jacob’s Pickles
j’eatjet?
Korzo
Kulushkat
Little Red Kitchen Bakeshop
Mama O’s
Mae Mae Cafe
Mike’s Hot Honey
The Norm at Brooklyn Museum
Orwashers
Patina Restaurant Group
Riss’ Knishes
Veselka
White Tiger
Rise Flour
Burger and Lobster
Dutch Boy Burger
Baoburg
Shelsky’s of Brooklyn
Daddy O’s

VESELKA’S “DIMA’S SWEET AND SAVORY SHORT RIB LATKE” RECIPE (WINNER OF ‘BEST TRADITIONAL LATKE’ AND ‘PEOPLE’S CHOICE’)

INGREDIENTS:

INSTRUCTIONS:

Potato Pancakes:

• 5 large Idaho Potatoes
• 4 Eggs
• 1 Onion
• ¼ cup All-Purpose Flour
• Salt/Pepper

Short Ribs with Prunes topping:

• 4lbs boneless Short Ribs
• 1 Carrot
• 1 Onion
• ½ cup Honey
• ½ Red Wine
• Bay Leaves
• Salt/Pepper
• 1 cup Dried Prunes

Prune Reduction:

• 2lb dried Prunes
• 4 sticks Cinnamon
• ½ cup Honey
• ½ Red Wine
• Salt/Pepper
• ¼ Balsamic Vinegar

Sazon

• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 tablespoon achiote (annatto)
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 2 teaspoon oregano
• 1 teaspoon ground pepper

 Latkes

1. Shred or grate 4 Idaho potatoes and one onion in a food processor.

2. Place in mixing bowl, add eggs, salt and pepper, mix well.

3. Spoon potato mixture into a sauté pan containing about !/2 inch of oil at 350 degrees.

4. Fry until golden brown on bottom, turn over and continuing frying until golden and remove to drain on paper towels. Set aside.

Shredded Short Ribs

1. Place ribs in a roasting pan  with a coarsely chopped carrot and onion and roast at 450 degrees until browned. Add water, red wine, honey and salt and pepper, cover with foil and bake at 350 degrees for three hours until meat begins falling off the bone.

2. Allow meat to cool then pull apart with two forks. Add some of the cooking liquid back to the meat to obtain the desired consistency. Add finely chopped prunes.

Prune Reduction

1. Add 2 cups prunes,  two cups water, cinnamon sticks and balsamic vinegar  to a sauce pan and simmer for 20 minutes. Remove pits if necessary. Put through blender or food processor and liquify.

Serve

1. Spoon some of the short rib mixture onto a latke, spoon on some of the prune reduction

MAE MAE’S BEET LATKE RECIPE

INGREDIENTS:

INSTRUCTIONS:

• 1 medium Tomato, diced
• 1 Cucumber, diced
• 1 small Red Onion, diced
• 2 tbsp chopped fresh Mint
• 2 tbsp chopped fresh Cilantro
• 1 Lime, zested and juiced
• 1 tsp Lemon Verbena Oil
• ¾ cup Vegan Mayo
• 2 cups Matzah Meal
• ¼ cup Corn Starch
• 1 cup shredded Beets
• 1 cup shredded Yukon Gold Potatoes (squeeze out excess liquid)
• 2 tbsp grated White Onion
• 1 tbsp grated Garlic

1. Mix vegan mayo with chives and lemon verbena oil. Cover and set aside

2. Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and

   chopped lime zest- season with salt and pepper to taste

3. Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah

   meal, and cornstarch. Season to taste with salt and pepper.

4. Let sit for 10 minutes to let the mixture absorb

5. Heat Canola oil in a sauté pan over medium heat

6. Add walnut-sized balls of the mixture into the pan- flatten into disks

   with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.

SYLVIA CENTER’S “LATKE-PURRIA” RECIPE

INGREDIENTS:

INSTRUCTIONS:

• 5 very green plantanos, peeled
• 1 pound taro root, peeled down to white flesh
• 1 pound yucca, peeled down to flesh
• 2 tsp salt
• 1 tablespoon + 1 teaspoon sazon (see recipe below)
• 1 tablespoon olive oil

For The Filling

• 1 large spanish onion, small dice
• 2 peppers, red and green, small dice
• 1 16-oz can black beans, rinsed & dried
• 2 teaspoons sazon
• 1 teaspoon oregano
• Salt to taste (1 teaspoon or less)
• 2 tablespoons capers or green onions, minced

Sazon

• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 tablespoon achiote (annatto)
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 2 teaspoon oregano
• 1 teaspoon ground pepper

1. Using the shredding blade on a food processor, shred platanos, taro, and yucca*. The platanos is what will be binding mix and should be crumbled and somewhat moist. Transfer starches to a bowl.
2. Add the sazon and olive oil, folding to incorporate into the dough, working with the hands if needed.
3. Cover with plastic wrap and place in the fridge while you make the filling. This dough can be made up to 48 hours in advance as long as it is chilled and kept away from air.
4. Rinse and dry the black beans. Crumble them either by hand or in a food processor– careful not to puree! It should be dry and chunky.
5. In a saute pan, add olive oil and sweat the onions until translucent. Add peppers and cook until tender. Add black beans, sazon, oregano, and garlic. Cook for about 2 mins and add the capers or olives. Remove from heat.
6. To form latkes, take a heaping tablespoon of the dough and flatten into the palm of your hand, or on an oiled surface such as plastic wrap. Place a heaping teaspoon of the filling in the center and using your fingertips, roll the dough towards the center to cover filling. You may need to add some extra dough if you are struggling to connect the outside pieces. Once the filling is covered, flatten into a disc. Continue until dough is gone.

Assembled latkes should sit in the fridge to firm up before pan frying.

* leaving some shredded yucca or taro visible gives this recipe the latke look the students achieved in class.

Sazon:
Add all ingredients to a spice grinder or coffee grinder and pulse until a fine consistency appears.

SYLVIA’S TABLE TRADITIONAL POTATO LATKE RECIPE

INGREDIENTS:

INSTRUCTIONS:

• 1 medium Onion, chopped
• 4 Russet Potatoes, peeled and shredded by hand or food processor
• 3 tbsp Flour or Potato Starch
• 3 Eggs
• Salt and Pepper

Ingredients For the Toppings:

• Applesauce (store-bought or homemade) or Sour Cream

1. Sauté the onion in about 2 tbsp of olive oil till soft but not browned. Set aside to cool.
2. Mix the grated potatoes, onions, flour and eggs together in a large bowl and season with salt and pepper to taste. Then turn them into a colander set over a large bowl. Drape a damp dishcloth over the colander. When it seems that very little liquid is draining off the potatoes, after about 15 minutes, carefully pour off the water leaving the starch that has collected at the bottom of the bowl. Mix the starch back into the potatoes – this will help hold the latkes together as they cook.
3. Place a large skillet over a medium heat and pour in equal amounts of olive and canola oil to a depth of about 1 inch. The oil is hot enough when a tiny bit of the latke mixture sizzles when you drop it in.
4. I make small latkes, 3-4 inches across, scooping up a large tablespoon of batter into my palm and flattening it out before sliding it into the pan. The edges of the latke are very ragged and make me think of multi-clawed crabs! It takes only a few minutes for the latkes to brown. Then I gently flip them. As they come out of the pan, I move them onto a cookie sheet lined with paper towels.

Guideline for Yield: One potato will make about 2-3 latkes. One person will eat 3 latkes, depending on the size.

Photo Credit: ©Eric Vitale

 

SYLVIA CENTER'S ART OF COOKING RECAP

By Sylvia Center Executive Director, Jennifer John

On Thursday, November 1st, The Sylvia Center Celebrated Both The Foundation And The Future Of The Organization With Their Art Of Cooking Benefit At Hudson Mercantile.

Over 270 guests enjoyed delicious food, great company, laughter, and were moved by stories from two recent graduates of the Teen Culinary Apprenticeship program. 

The night started off with cocktails and perfect bite size hors d’oeuvres inspired by our guest chef and student collaborations from all over the city. Patti Jackson (Delaware and Hudson), Sohui Kim (Insa and The Good Fork), and Antonio Mora (Quality Meats) shared their knowledge and skills with students during class in the previous weeks, and then prepared and served these appetizers together during the event. Guests were thrilled to talk with the students about what they have learned with The Sylvia Center. 

The night continued with a delicious dinner curated by Chef Anita Lo. Executive Director, Jennifer John, honored the seven founding board members for their vision and years of service to the young people of New York. Dr. Dodi Meyer accepted the honor on behalf of the group, which included Richard Aaron, Joel Cooperman, Rabbi Anne Ebersman, Trudy Elbaum Gottesman, Chaim Wachsberger, and Great Performance’s own, Dean Martinus. Dr. Meyer’s speech highlighted the deep need for programs that address food insecurity and diet-related diseases during the important early years of life.

Liz Neumark, Chair of the Board of Directors, presented The Sylvia Center Future Community Leader Award to Nerelly Jimenez and Rishon Philips. These Teen Chefs were recognized for their potential to serve their own community by sharing the principals of healthy eating with their peers, family, and neighbors. The program concluded with a lively auction conducted by Christie’s veteran, John Hays. The marquee item of the evening was a private dinner prepared by Chefs Anita Lo and Sohui Kim. 

The Sylvia Center raised over $570,000 through the generous donations of many amazing supporters and sponsors. The Sylvia Center thanks Great Performances for their outstanding service and support, and Hudson Mercantile and Bentley Meeker for the beautiful event space. Most of all, The Sylvia Center thanks our community chefs and students for being role models in their communities and continuing to inspire us and others to grow together.

Photo Credit: Amanda Gentile