By Carina Hayek

We’ve scoured social media, consulted clients and assessed articles to identify the top trends for weddings and events.

Vegetables are taking center stage. Vegetarian dishes are no longer an afterthought – more and more hosts are relying on plant-based dishes to feed all of their guests. From our Eggplant Chermoula with Cauliflower Couscous to our Za’atar Roasted Portobello Steak and Spring Roots, we’ve got a variety of tastes to satisfy even the most meat-loving guest.

Be sensitive to food sensitivities. People with food sensitivities should know which foods they can enjoy

and which they can’t. Consult with your planner to ensure you have a variety of dishes, including ones that are free of some or all of the eight major allergens (eggs, dairy, peanuts, tree nuts, soy, wheat, shellfish, and fish).

Source local, eat global. Locally sourced produce tastes better, helps preserve the environment, and contributes to the local economy. But that doesn’t mean our flavors need to remain local. We’re seeing hosts looking for an international experience from their hors d’oeuvres through their desserts. We use spices and cooking techniques from Asia, North and South America and Europe in dishes like our Pulled Chicken; King Trumpet Oyster Mushroom Carpaccio; and Five-Spice Beluga Lentils and Roast Butternut Squash; and Soft and Chewy S’mores.

Have fun with food. Finger foods, sharing plates and a unique spin on cocktails can help set a relaxed, fun tone for an event. Keep guests moving – and guessing – with a variety of hors oeuvres and snacks. From passed English Pea Blini to Pretzel Trees, providing guests with different food presentations can help make your event even more memorable. And don’t forget the cocktails! We kept our guests cool with these ice pops in sparkling wine, a refreshing and fun way to kick off an outdoor gala.

Waste not, want not. Whether you call it zero-waste, frond-to-root, or nose-to-tail cooking, it all boils down to using the entire ingredient. We call it tradition, cooking the way our grandparents cooked to ensure nothing was wasted. Look for dishes that incorporate some of the less-often used parts of plants like carrot tops, pea tendrils and kale stems. These are delicious, nutritious, and ensure we honor our ingredients.

By Chef David Heredia

Squash blossoms bring back memories from twenty to twenty-five years ago, when I was sent to live with my paternal great grandfather in Xochihuehuetlan, Guerrero (south-western Mexico).

He had a huge field of corn—at least, that’s how it seemed to me back then. It was my first pizca, or corn harvesting, with a bunch of cousins, uncles and family members I never knew I had.

After such a long day, my great grandmother began to wash these yellow-orange squash flowers she had picked in the fields, preparing them for dinner along with huitlacoche (corn smut fungus). The aunts were busy making hand-made tortillas, surrounded the clay stove, talking and laughing as they prepared quesadillas with string cheese and either the bright, delicate squash flowers or the pungent, earthy huitlachoche. I didn’t get to see the whole process because this was the domain of the women of the house—or as I remember, the gossip circle.

With the tables set up, I finally got a chance to try these delicacies. I’m not sure if it was the lingering smell of the burning wood or the muskiness from the huitlacoche, or perhaps the tiredness of being outside under the scorching hot sun or that I was just starving, but the squash blossom quesadillas were just heavenly. It’s perhaps the best thing I have ever tasted and a fitting reward for a long day of work

My great grandparents are gone and although I never had the chance to get the recipe from them, I’ve attempted to recreate the dish as I can remember.

Squash blossoms remind me of the family working together and the indelible memory of all the women gathered around the stove cooking for everyone and the house full of chatter and laughter.

With a busy life in New York City, this priceless memory transports me to earlier days and is a reminder of a distant and simple, yet fulfilling, past.

Try Chef David’s delicious Quesadilla de Flor de Calabazas recipe here.

By Sarah Prawl

Celebrate the first full month of summer with a great line-up of entertainment and Activities taking place at our partner venues!

Apollo Theater

Fally Ipupa: All White Concert

Saturday, July 13 at 8:00 pm

Award-winning Congolese singer-songwriter Fally Ipupa electrifies the audience with his sonorous voice and unique dance steps. Learn more here.

Asia society

Asian American International Film Festival: Yellow Rose (Opening Night Film Screening and Reception)

Thursday, July 25  from 7:00 – 11:00 pm

Part of the 42nd Asian American International Film Festival, Yellow Rose is the story of an undocumented Filipino girl who dreams of one day leaving her small Texas town to pursue her country music dreams. Learn more here.

Brooklyn Academy of music

Dapper Dan

Wednesday, July 10 at 7:00 pm

High-end streetwear icon, Dapper Dan, graces the BAM stage to celebrate the launch of his stunning new memoir, Dapper Dan: Made in Harlem. Learn more here.

Brooklyn Museum

The Market at the Brooklyn Museum

Saturday, July 13 from 11:00 am – 6:00 pm

Shop one-of-a-kind, handmade items from local artisans and vendors. Learn more here.

Pop-Up Performance: Brooklyn Symphony Orchestra

Sunday, July 21 from 2:00 pm – 3:30 pm

Stop by the Beaux-Arts Court for the Brooklyn Symphony Orchestra’s new pop-up performance series, featuring a family-friendly range of classical music from across the globe. Learn more here.

Pierre Cardin: Future Fashion

July 20, 2019 – January 5, 2020

Pierre Cardin: Future Fashion is the first New York retrospective in forty years to focus on the legendary couturier. Drawn primarily from Pierre Cardin’s archive, the exhibition traverses the designer’s decades-long career at the forefront of fashion invention. Learn more.

Complete your experience with a meal at “Maxim’s at The Norm”, a homage to Pierre Cardin’s restaurant, Maxim’s de Paris, and featuring classic dishes from the Maxim’s de Paris cookbook and Maxim’s inspired seasonal dishes.

CARAMOOR

Caramoor Takes Wing! Celebrating Birdsong

Saturday, July 13 at 8:30 pm; Sunday, July 14 at 4:30 pm

Convene with the birds through the universal language of music. Built around Pierre-Laurent Aimard’s performance of Messiaen’s complete Catalogue d’Oiseaux over three concerts, the weekend will also include bird walks, a panel discussion and family activities celebrating our feathered friends. Learn more here.

Jazz Festival (Presented in Collaboration with Jazz at Lincoln Center)

Saturday, July 20 All Day

Celebrating its 5th year in collaboration with Jazz at Lincoln Center, Caramoor’s Jazz Festival is a highly anticipated highlight of the summer with jazz performed by phenomenal talent amid lush gardens and distinctive venues on 90 acres of grounds. Learn more here.

Summer Season Finale: Orchestra of St. Luke’s

Sunday, July 28 at 4:00 pm

Caramoor’s summer season comes to a close with the Orchestra of St. Luke’s, led by their Principal Conductor Bernard Labadie and violinist Christian Tetzlaff. Learn more here.

Dizzy’s

Emoción: The Sounds of Tango

Wednesday, July 10 at 7:30 pm

Multinational quintet, Emocion, celebrates the universal power of music and the sounds and rhythms of Tango Nuevo. Learn more here.

Brasil Summerfest: Amaro Freitas Trio

Wednesday, July 31 at 7:30 pm

In collaboration with Brasil Summerfest, Jazz at Lincoln Center presents the New York City debut of the Amaro Freitas Trio, who are on the cutting edge of fusing Afro-Brazilian rhythmic traditions with genre-defying modern jazz. Learn more here.

Signature Theatre

Happy Hours

July 11 – July 25

Come to the Signature Café + Bar to network and mingle while enjoying Happy Hour specials. RSVP today.

Spotlight on Design: A Casebook on Octet

July 13

Join an in-depth discussion with the design team of Octet, showcasing the creative collaboration involved in bringing this acclaimed chamber choir a cappella musical to life. RSVP now.

Wave Hill

Mokuhanga: A Japanese Woodblock Printing Intensive

Thursday, July 11 from 10:00 am – 4:00 pm

Learn the time-honored techniques of “mokuhanga”, or relief printing, with 2019 Winter Workspace Artist Nandini Chirimar. Print using traditional Japanese woodblock techniques for two full days while exploring the basics of image preparation, transfer, registration, carving and multi-color printing. Learn more here.

Gallery to Garden Walk: Figuring the Floral

Saturday, July 27 at 2:00 pm

Tour the exhibition Figuring the Floral with an exhibiting artist and a Wave Hill horticultural interpreter, then venture out into the gardens to see how some of the flowers are used symbolically by the artists to express representations of identity. Learn more here.

By Great Performances

We appreciate all of the dads here at GP and wanted to take a moment to hear some of their thoughts on fatherhood and plans for Father’s Day.

Justin Schwartz, Executive Sous Chef

I have never loved anyone or anything so selflessly and so completely. It is a wonderful feeling to put someone else first. The best part of fatherhood is in my efforts to become a better father, I have become a better man.

Ronnie Davis, Managing Director

I have always enjoyed Father’s Day, and enjoy it even more so now that I have grandchildren; But Father’s Day 2012 was very special. Father’s Day is always preceded by D-Day, that infamous June day when, during World War II, the Allied Forces launched a seemingly impossible invasion of German occupied France by storming the beaches of Normandy. The attack was spearheaded by the US Army Rangers who were the elite soldiers of their day and it was their job to “lead the way.”  My father, Harry Davis, was one of them. He never talked about what has been infamously referred to as “The Longest Day.” We all knew that a part of him was left on those beaches that day and we were sure that the remainder of his adult life was influenced by it.

By chance, I found myself in Europe in June of 2012, so I decided to detour to Normandy on the way home–a pilgrimage of sorts, hoping to learn a little about what shaped my father’s thoughts in his adult life. As I found myself staring at the sea above the very cliffs of Pointe du Hoc, there was no doubt that I was now in my father’s footsteps. A local Frenchman born not too far from there suggested that I visit a small museum in Grandcamp-Maisy, a few miles from Omaha Beach. Seeking some more information, I entered the little beachfront building called “Musée des Rangers” and there, something special happened.  

In the first case I looked, among the mementos placed as homage to the heroes who freed their city, was a picture of three smiling Rangers taken in England just prior to the invasion. The third soldier on the right smiling back at the camera was my father!

So, Dad, I will do as they do in Normandy; I will light a candle in your honor on June 6th, the anniversary of D-Day, and remember you with extra pride on this, and every, Father’s Day.

Happy Father’s Day to all who serve and have served this country.

Tim Sullivan, Executive Chef, Venues

I’m so lucky to be a dad to these three crazy girls. This year for Father’s Day, I have front row seats to three soccer games and two lacrosse practices.

Rodrigo Cando, Executive Sous Chef

Being a father is one of the greatest accomplishments a man can have. Watching your child say his/her first words and take his/her first steps is such a beautiful thing to experience. I am blessed to have three kids who make me very proud to be their father. This Father’s Day, my daughter plans to take me to a spa to relax and de-stress. My wife also plans to have a bbq for the family. It is going to be a good day!

Rob Valencia, Executive Chef, Catering Production

Being that this is my first Father’s Day, and that I’ve waited 48 years to get here, feels miraculous. What do I plan on doing? Nothing different from any other Sunday–the two of us spending time with our new son; or probably a picnic at the park next to our farmer’s market in Stuytown.

I’m just happy to have a day with them and dreaming about all of the future days to come.

Bruce started working for Great Performances in 2004 and was a dedicated employee, our finest bartender and our friend. A man who’s personality radiated positivity and kindness, he cared for everyone like they were family. His hard work, humor and humility will be missed from set up, to break down.

Tim Berryman

Bruce was from a very small town called Arkabutla, Mississippi. The town was so small that not only was he was related to everyone there, but his family actually owned the entire town. As soon as he graduated high school, he left the small-town life and went away to college where he became the Bruce that we all knew and loved.

He was always up for an adventure; we had so many together I couldn’t even begin to summarize the things we got into together. His spirit was out of this world and he would do anything for anyone who needed his help. He was truly one of the grandest and most humble men in this world. If it wasn’t for Bruce, I would have never moved to NYC and work with him at GP. He was responsible for all of the fast friends I have met here. Bruce could make you belly laugh just by some of his expressions. He had a wit about him that could be matched by no other. He was an avid Chess and Backgammon player and he always beat me at Chess, every time.

There is no short way to sum up his great life in a few words, so let me just say this: he had no regrets, he lived his life to the fullest and he took control of his destiny.

He will forever be in my heart and all that knew him. The world lost a great man on April 21, 2019 at 11:09 am, on Easter Sunday, to meet all of our friends that went before him. He had to go out with his Southern flair. He’s up there having a great time and looking down on all of us and always wanting the best for us all.

To my brother, best friend and the most loyal person who I’ve ever had the pleasure to know: Godspeed my love! My buddy forever, with my whole hearted love and respect.

Michael Sanders (or as he called me, “Missy Sanders”)

There are special people in our lives who never leave us, even after they are gone. Bruce is gone from my sight but never from my heart.

Alexandra Bujor

Bruce Carlton was a wonderful person to work with and a wonderful friend, always bringing the sass and charm. He was a fun bartender and was so patient with new bartenders. He trained a lot of the bartenders we have now at GP. He would share these special ice scoops with his co-workers. He made them by drilling holes in the scoop, so melted ice water could drain out. So generous.

It was easy to become friends with him, he just liked being around good people and bourbon. It’s hard not seeing him around—at work or out socially. He had this great southern accent and a belly laugh that could make you laugh with him, just from hearing it. It’s hard losing someone so full of light. 

Kathryn Anible

When I had a surgery couple of weeks before he passed, he called me every day to ask if I needed anything.

I love how Liz called him “A Tennessee Bumpkin who made New York home in 80’s.” He had to move away from family to be himself–one more thing we have in common. The whole world is one family if you have the ability to love people for who they are. 

Daniela Dakic

Bruce was incredibly sweet, funny, smart, and generous. He was one of the first catering professionals in NYC who helped show me the ropes in our crazy business. If you were a new hire, the best possible coworker you could end up next to on a bar was Bruce. He never judged or bullied you, just guided you with southern charm and an unmatched sense of humor.

One time on a gig he told me he had several private clients and would often need some extra hands for a dinner or a party and wanted to know if I’d be interested in helping whenever. This is when we got to know each other a lot better. We discussed books, history, news, music, hiking, you name it. 

He was just a joy to be around. And all of those private gigs he threw my way made a huge difference in my life financially when things were really tough. I’ll be forever grateful.

We made a great team and I miss him so much. I’ll never hike or sip bourbon without thinking of him. I do my best to spread the same joy and laughter in the workplace in tribute. I miss his hugs and his laugh.

Love you Bruce.

Wes Mason

Plenty has been said about his kindness and his sassy sense of humor. I do have one favorite story Bruce told me once. Ken Bolander and I had the pleasure of hosting him at our home for several months while he was between apartments. He and I, both being smokers and bourbon drinkers, spent many a night on our sunporch swapping tales; he of his youth on a farm in Mississippi, mine spent in a Queens suburb. One evening, after one of the many horrible mass shootings that plague our country, Bruce said to me, “I am for gun control but I also understand the gun culture. I got my first rifle when I was 12. We had a pond on the farm and we had cottonmouths and water moccasins. I was terrified of snakes. Mama had a .22 leaning up against the wall by the kitchen door. I’d go out with my rifle and if I saw a snake I’d throw the gun down and go running for the house screaming, Mama, Mama, there’s a snake. Mama would run right past her .22, grab a hoe and cut the snake’s head off”!!! I can still hear him telling that story with his distinctive and delightful Mississippi accent. I hope I’ll never forget that story or the sound of his voice telling it. He was a good man and a dear friend. He will be sorely missed.

Rick deHaan

I really enjoyed working with Bruce, and he was always the guy to organize groups in a car back to Astoria when we worked late in Brooklyn. He’ll be missed!

Barry DeBois

Bruce and I used to work bar together all the time. He was the the best listener you could imagine, and no matter the type of day you had, he was there for you.

His favorite quote was “bless your heart”. Regardless of how he felt about you, it was always the same, “bless your heart”.

Bruce was one of our top bartenders, and when I saw him on my staff list, I knew that everything would be great and I knew I could trust him to handle anything.

He was a beautiful soul and none of us at GP will ever forget him.

Kat Liz Kramer

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.

APOLLO THEATER

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

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.

BROOKLYN ACADEMY OF MUSIC

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.

BROOKLYN MUSEUM

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.

DIZZY’S

Juilliard Jazz Orchestra: Music Of Duke Ellington

Sunday, May 12 at 7:30 pm

Treat mom to a delicious meal featuring Dizzy’s new spring menu, and a spectacular performance from The Juilliard Jazz Orchestra’s celebration of Duke Ellington. Learn more here.

WAVE HILL

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 Carina Hayek

Life happens around food®, especially during the holiday season. As a company and as individuals, we raised glasses and shared plates, and none were empty for long. Food is at the heart of what we do at Great Performances, and as we celebrated with food, we also take this opportunity to celebrate food.

Celebrating food means honoring food and ingredients and being mindful of the entire process from procurement through preparation to presentation. As a newcomer to Great Performances, I’ve been impressed with our commitment to sustainability evidenced by the thoughtful creation of seasonal recipes and menus and attention to the local and sustainable procurement of ingredients.

Jon Roode, Director of Purchasing at Great Performances, primarily sources foods from within our New York Tri-State Area, roughly outlined as a 400-mile radius by the 2008 Farm Act. A challenge he faces with our desire for local, fresh, organic produce, is being able to procure sufficient quantities with shorter notice than the farms can accommodate. Ordering too far in advance means we run the risk of wasting ingredients that aren’t required for that period’s menus. It’s a complicated algorithm that requires constant adjustment. He works closely with Chef de Cuisine Mark Russell, who develops our recipes and menus to take advantage of seasonal produce, food trends, and zero waste practices.

Not only do we source produce from our certified organic farm, Katchkie Farm, we’ve developed relationships with local farms including Mead Orchards out of Tivoli, NY; Minkus Family Farms out of New Hampton, NY; and Farmer Ground Flour out of Trumansburg, NY.

Some key successes include:

• 5,480 pounds of New York State apples and varieties include Cortland, Empire, Wine Sap, Gala, Fuji, Granny Smith, Crispin, Cameo, HoneyCrisp, Zestar, Jonagold, Golden Delicious

• 60 gallons of New York State maple syrup, about 95% of our total consumption

• 72% of cheeses come from New York State including McCadam White Cheddar, Nettle Meadow Kunik, Murray’s Cavemaster Reserve Project X and Cornelia, Old Chatham Sheepherding Ewe’s Blue

• 775 pounds of New York State ground polenta, sourced from GrowNYC’s Regional Grain Project, along with Einkorn wheat berries for faro and rye berries

• 4,860 heads of Brooklyn grown Gotham Green lettuce

• 104,940 cage free eggs

• 26,767 pounds of chicken breast from Goffle Road Poultry Farm in Wyckoff, NJ

As a premier caterer and hospitality company, we take seriously our commitment to local and sustainable food systems and look forward to continued successes in 2019.

By Sarah Prawl

Celebrate The Life And Achievements Of Civil Rights Leader Martin Luther King Jr. At Our Partner Venues!

APOLLO THEATER

Sunday, January 20 at 3 PM

WNYC & Apollo Theater Present: Apollo Uptown Hall

Unsung Champions of Civil Rights From MLK to Today

The Apollo Theater and WNYC are partnering for the sixth year to present WNYC’s 13th Annual Dr. Martin Luther King, Jr. Day celebration, Unsung Champions of Civil Rights from MLK to Today as part of the Apollo’s Uptown Hall series. WNYC’s Peabody Award-winning host Brian Lehrer and Jami Floyd, local host of All Things Considered, will moderate meaningful conversations examining Dr. King’s legacy and its impact on modern social justice movements. Learn more here.

BAM

Mon, Jan 21, 2019 at 10:30am

The 33rd Annual Brooklyn Tribute to Dr. Martin Luther King, Jr.

New York City’s largest public celebration in honor of iconic civil rights leader Dr. Martin Luther King, Jr. returns to BAM for the 33rd year. This event brings world-renowned activists, public figures, and civic leaders together with musicians and other performers to pay tribute to King’s legacy and keep his message alive. Learn more here.

BROOKLYN MUSEUM

Monday, January 21, 2019 from 1-3pm

Teacher Professional Development Workshop: Art as Activism

Join the Brooklyn Museum for a day of action in honor of Martin Luther King, Jr. Day, with two professional development workshops for educators to reflect on the intersection of art and racial justice and enliven their teaching practices through art engagement, facilitated by artist Nate Lewis. Learn more here.

By Great Performances

We’re well into 2019, and as we recover from the holidays—including putting our households back in order—we spoke to GrowNYC’s Communication Specialist, Catherine Crawford, for some ideas for how we can reduce the amount of waste we produce.

Fast fact: In the United States, we pile up 25% more trash between Thanksgiving and New Year’s than over any other similar time period in the year. That’s equivalent to the weight of two million grand pianos, in trash, each week!

GrowNYC has assembled a DIY Guide for Stop ‘N’ Swaps, an easy resource for decluttering, making it easy for sustainably-minded people to host their own community swaps and reduce waste through reuse. They have also assembled a list of sustainability tips.