FAVORITE OUTDOOR VENUES FOR SUMMER CELEBRATIONS
By Great Performances
As spring blossoms across the city and the days get warmer, we start thinking about outdoor summer events. We’ve rounded up some of our most popular outdoor event venues that give you and your guests spectacular views and the opportunity to interact with nature — both flora and fauna!
From corporate events as companies onboard new team members, welcome summer associates, and host employee family picnics to nonprofit events including fundraising galas and charity functions we have the perfect outdoor venues for groups of all sizes.
We’ve also got venues that are perfect for social events including weddings, bar and bat mitzvahs, and lifecycle celebrations.
Check out the list of our most popular outdoor event venues and schedule some time with a planner today to book your outdoor event!
Central Park Zoo
Escape from the hustle and bustle of the city by staying inside the city! This 6.5-acre tranquil oasis in the heart of Manhattan includes more than 1,400 animals representing more than 130 species from around the world.
Sip cocktails while you watch sea lions folic then stroll through lush gardens before enjoying a meal under a twinkle-light festooned tent. This exotic environment set against a classic NYC backdrop is simply iconic.
Prospect Park Zoo
A hidden gem nestled in Prospect Park on Flatbush Avenue in Brooklyn is the Prospect Park Zoo. With both indoor and outdoor spaces, it’s an ideal venue for smaller and larger groups of animal lovers.
In the Rotunda, you’ll meet the Hamadryas baboons and marvel at the 6,000-gallon fish tank. You’ll encounter more animals while wandering down the Discovery Trail before arriving at the Barn where animals are fed. The center piece, is the Sea Lion Pool, the perfect backdrop or background for a whimsical wedding ceremony.
Caramoor
Spectacular gardens, woodland trails, and an impressive great house as a centerpiece, Caramoor is home to metropolitan New York’s largest annual outdoor music festival. It’s the perfect venue for those who love music and nature!
With plenty of space for weddings, celebrations, and gatherings of all types, Carmoor has a wide range of facilities available. For nature enthusiasts who want to experience the best of summer outdoors, Caramoor is a must.
Wave Hill
This hidden gem in the Riverdale neighborhood of the Bronx boasts its own microclimate. Stroll along trails in the woods studded with a stunning variety of plants. You’ll always find something blooming at Wave Hill! The Pergola frames views of the Hudson River and the Palisades, providing a romantic backdrop for a wedding. We love the peace and tranquility of the Aquatic Garden, and the Marco Polo Stufano Conservatory is a dreamy location for photos.
For those preferring an indoor event, Armor Hall’s towering cathedral windows create a majestic atmosphere while the wood-paneled Mark Twain Room offers peace and tranquility.
620 Loft & Gardens
Above the bustle of Fifth Avenue is an oasis. A combination city garden and downtown-style loft, 620 Loft & Garden is the perfect midtown location for a memorable event.
Saks Fifth Avenue and Saint Patrick’s Cathedral provide a dramatic backdrop for the landmark garden with flagstone pathways and meticulously manicured gardens.
Dine under the stars while enjoying the twinkling lights of the city from the Penthouse Rooftop Garden or enjoy the views from inside the Loft or combine the best of two worlds in our Tented Garden — 620 Loft & Garden is the perfect way to enjoy the city and celebrate your event.
Ellis Island
Ellis Island offers a once-in-a-lifetime experience with the exclusive use of a National Monument. Explore the museum and take advantage of National Park Service Ranger Tours to round out your visit. You’ll also enjoy breathtaking views of the Statue of Liberty and Manhattan Skyline and you dine under the stars and revel in the magic that is New York City.
Wollman Rink
Ice skating by winter, rollerskating by summer! DiscOasis has rolled into Wollman Rink this summer, making it a groovy spot for skaters of all experience levels!
Whether your looking for a small group outing perfect for team building or large scale event, Wollman Rink rocks!
SPRINGING UP IN NEW VENUES
By Great Performances
It’s been an incredibly busy month for us at Great Performances. From increasing our workplace dining numbers due to workers returning to their offices to the more increasing pace of events as people are more willing to gather and celebrate. But more than that, we’ve opened a number of new venues!
We’re celebrating the re-opening of Café Des Affiches at museum in Chelsea (Poster House), the grand opening of Trinity Café at a venerable institution in Wall Street (Trinity), and the rebirth of our beloved Mae Mae Café, reimaged as a Plant-Based Café + Plant Store.
A huge kudos to our operations and culinary teams for executing such distinctly delicious spaces and making it look so effortless. Read more about each of these venues at the links below!
Check out their poster exhibits and then take some time to relax with a delicious latte and pastry or enjoy a delightful salad with the most refreshing iced tea in the neighborhood!
119 West 23rd Street
New York, NY 10011
Huge windows fill the cafe space with plenty of natural light as you enjoy an innovative coffee (a Honey Rose Latte perhaps?) with the best avocado toast in Wall Street. Or perhaps you’re looking for a salad that’s as beautiful as it is delicious.
Trinity Commons
76 Trinity Place
New York, NY 10006
All things plants at Mae Mae! From a plant-based, Latin-inspired menu to plants waiting to be purchased to green your homes, Mae Mae is back and better than ever!
2417 Third Avenue, Ground Floor
The Bronx, NY 10451
MAE MAE CAFE BLOOMS AGAIN
By Great Performances
After three years, Mae Mae Café is opening at a brand new location with a brand new theme–but with the same company behind the magic.
Located in the Mott Haven section of the South Bronx, Mae Mae reopens with a plant-based theme as Mae Mae Café + Plant Shop. Not only will we sell plants and plant-related goods, the café will feature a plant-based menu. The delicious Latin-inspired menu takes its roots from a project Great Performances participated in with students from the Bronx as part of The Bronx Private Industry Council (The Bronx PIC) initiative at Here-to-Here. Bronx students worked together to come up with ideas for better integrating Great Performances into the Bronx. Among their ideas was creating a food station that incorporated the flavors of the Bronx which has been adapted for the Mae Mae Café menu.
Doubling as a plant store, the café is decorated with a variety of plants that can also be purchased. A potting bench available for use is overseen by Gloria, one of our famous llamas,
Mae Mae Café + Plant Shop
2417 Third Avenue, Ground Floor
The Bronx, NY 10451
CELEBRATING THE GRAND OPENING OF TRINITY CAFE
By Great Performances
This month we’re celebrating the long-anticipated opening of Trinity Café located at Trinity Commons in the Financial District. The café, which will be open to the public, provides meals for the Trinity staff and building tenants. Featuring a seasonal buffet prepared in-house daily, delectable made to order sandwiches and salads, and a host of grab-and-go items, it’s sure to become a local favorite for breakfast, lunch, and those mid-meal cravings. A huge congratulations to the team who made it happen!
Trinity Café is a public café that offers light breakfast and lunch fare to tenants in the building, the Trinity staff, and guests visiting the Wall Street area. The airy, welcoming space is the perfect place to grab a pastry and cup of coffee, or, for those who can linger, the best avocado toast in town along with a hand-crafted Honey Rose Latte. Lunch at Trinity Cafe includes some classic salads and sandwiches as well as some creative options developed by Chef Pat Marrett: The Hamilton Salad (toasted pecans, a perfectly boiled egg with a jammy yolk, blue cheese, and a housemade buttermilk ranch dressing on top of mixed greens); The Downtown Cuban Sandwich (chef’s mojo pork, swiss cheese, mustard, smoked ham, and dill pickle chips on a cuban baguette). Sweet treats include a vegan chocolate Chia Seed Pudding with toasted coconut and banana chips (chocolate decadence made healthy), Greek Yogurt Parfait with house-made fruit compote and granola, and freshly baked cookies that are sure to tempt kids and adults a like.
We’ve partnered with Mike’s Hot Honey to create our Fried Chicken Sandwich and Stumptown Coffee Roasters is our coffee provider.
You can view our full menu below, but be sure to come and check us out in person!
Trinity Café
at Trinity Commons
Main Floor
76 Trinity Place,
New York, NY 10006
212.602.0800
www.trinitywallstreet.org/trinity-commons
CELEBRATING 30 YEARS AT WAVE HILL
By Liz Neumark
1992 was a big year.
It was the year we moved into our new kitchen on the corner of Spring & Hudson in historic the Printing District; a transition that ushered in a period of growth and excitement for GP. Our ground floor lease was $12/square foot. Our new landlord, Trinity Real Estate, welcomed us and it was the beginning of a decades long and deep relationship.
It was the year my second child was born. Katie arrived 2 days after the start of Spring, after about 2 short hours of labor. A young person in a rush. (She hasn’t slowed down since.)
1992 was the year we signed our first exclusive contract with a cultural institution: Wave Hill, New York’s most beautiful, yet least known, botanical garden.
It was a match made in heaven! We fell in love with all 28 acres of historic houses, gardens, scenic pathways, greenhouses and magnificent trees. When thinking about a garden, one imagines it is most beautiful in peak season, fully in bloom surrounded by lush summer greens. We learned to appreciate the exquisite beauty of all four seasons, each so distinctive and unique.
I brought my kids to Wave Hill countless weekends as it became our NYC backyard. Where else could children run around barefoot in the grass or wander off to explore a secret garden or count the koi in the Aquatic Gardens. (I knew the café food would be delicious!) We built snowmen, learned the names of the first flowers of spring, collected leaves, rain under sprinklers and enjoyed the family art projects.
We have been operating the café and catering events on site for 30 years. My love for the gardens and the Wave Hill mission of sustainability, inclusion and education continues to grow as Wave Hill continues to evolve. Although the pandemic shuttered Wave Hill in March 2020, it was one of the first cultural institutions to reopen that summer, welcoming New Yorkers starved for space and nature to its grounds.
It is hard to believe that 30 years have passed since we received the call “We selected you!”. Wave Hill has set the standards by which we conduct our partnerships; with deep mutual respect, never taking relationships for granted, a shared commitment to continued investment and innovation – and a celebration of mission, life and our city.
CELEBRATING THE RE-OPENING OF POSTER HOUSE
We are incredibly excited to celebrate the re-opening of Poster House! We have partnered with Poster House to provide food and hospitality within their unique venue.
An extraordinary venue for design connoisseurs, culture mavens, and everyone who enjoys having fun, Poster House is a hidden gem. Nestled between the art galleries of Chelsea and the dynamic NoMad and Flatiron districts, Poster House captures the energy and sophistication of the city while providing a unique experience for guests of all ages. Original fin-de-siécle cast iron columns and vaulted ceilings mingle with modern architectural finishes and natural materials in our award-winning space to create an inviting, airy ambience. Whether your event will be an intimate gathering, a corporate function, or a milestone celebration, let Poster House provide your guests with an unforgettable experience tailored to your needs and vision. Their event spaces include their signature cafe: Café des Affiches, a Reception Area, Galleries, a Conference Room, and an Education Workshop.
Current and upcoming Exhibitions at Poster House include:
- Ethel Reed: I Am My Own Property (February 25–August 21, 2022)
- The Utopian Avant-Garde: Soviet Film Posters of the 1920s (February 25–August 21, 2022)
- Peter Max: Cosmic Advertising (October 14, 2021–March 27, 2022)
- What’s The Score? The Posters of LeRoy Neiman (September 2, 2021–March 27, 2022)
- Experimental Marriage: Women in Early Hollywood (April 8–October 9, 2022)
Poster House
119 W. 23rd Street,
New York, NY 10011
917.722.2439
www.posterhouse.org
Follow Poster House:
JAMES BEARD FOUNDATION FELLOW: SOFIA MENDOZA
By Georgette Farkas
Sofia set her sights as high as one could in New York City’s restaurant landscape, all the while remaining focused on serving her community and building a nurturing culture in the workplace. After earning a culinary degree at Monroe college, Sofia worked at restaurants including The Modern, Daniel and Eleven Madison Park, in areas including human resources and guest relations. The pandemic’s impact heightened Sofia’s awareness of the Latino community’s invaluable role in hospitality, just as the JBF fellowship training will fuel her goal of creating a Mexican café with a taste of home.
What convinced you to apply for the fellowship?
My dream of opening a café in the future. I was putting it off to focus on my career right now, but when I learned about the program I thought “this is the push I need”. My vision for my café revolves around refined Mexican food. At the same time, my business will work to reduce food insecurity. We may partner with food banks such as City Harvest and collaborate with other restaurants to build support for community needs and make food accessible, especially in emergencies.
What were the most valuable aspect of the program?
In the finance section, I learned how to align my vison for my café with realistic business goals, setting expectations for profitability and the time it could take to become profitable.
With program mentor Valerie Wilson, a Public Relations pro, I learned how to identify my target market and how to incorporate marketing metrics to assure my business is successful. Valerie taught me to build stories that are purposeful and that reflect my business’ unique character.
What did you learn that most surprised you?
How different meal kits are from regular restaurant production. Every aspect of my Beard Box meal kit had to be thought out, from the components of my dishes to the size of the jars, to production and packaging. While working at Great Performances, I learned that just because it comes from a box doesn’t mean you cut corners, you have to be very thoughtful and intentional when it comes to building a meal kit. My menu included handmade tetelas, which are a type of folded and stuffed tortilla. We made two versions, one filled with wild mushrooms and the other filled with Oaxaca cheese and zucchini. They needed to be carefully assembled by hand and in a way that made them easy for customers to heat and eat at home, with all the flavor and texture intact.
How did the program influence the direction of your culinary career and the possibilities you see ahead?
The fellowship allowed me to explore and envision what my café would look like and what recipes I would create for it. It encouraged me to take a deep dive into where I come from, the stories behind my favorite dishes and where I see them in my dream café. I’ll be using flavors from my childhood, such as my guajillo salsa. There will be the colors and spices that I grew up with, using food to bring a piece of my home in Mexico here to my café.
Tell us about the next steps in your career?
My plan is to open my café in seven years. Now I am actively building my business plan, researching concepts, restaurant architecture and locations.
What was your favorite aspect of the fellowship?
Meeting other fellows and learning from them! I loved learning about their journeys and about their experience in the industry. I especially loved when we all got together to cook at Great Performances for the JBF awards box back in August.
What was the most challenging aspect of the fellowship?
On the very same day that I started the fellowship, I also started a new job as a Human Resources Manager at Union Square Hospitality. It was hard to balance both. I had to ask for help and lean on my support system to 1. Get the most out of the program 2. Learn the ropes of my new position 3. And remember to have fun while achieving 1 and 2.
What is the most valuable skill or lesson learned that you will take away from your fellowship?
The most valuable lesson I learned from my fellowship was always hire a real estate attorney before signing a lease. With things constantly changing, you need to make sure you protect your business in ALL aspects.
Recipe: Mexican Hot Chocolate Bavarois with Churro and Piloncillo Crumble
By Sofia Mendoza
Yield: 6 servings
Ingredients
Bavarois
- 1¼ cups milk
- 175 gr bittersweet chocolate, coarsely chopped
- ¼ tsp ground chili pepper
- ¼ tsp ground clove
- ¼ tsp ground cinnamon
- 4 egg yolks
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 gelatin sheet
- 1 cup heavy cream
Churro Crumble
- 1 whole churro
- 2 Tbs pilloncilo sugar*
*unprocessed pure cane sugar found mostly in Mexicog
Procedure
In the top of a double boiler over medium heat, combine milk, bittersweet chocolate, chili pepper, clove and cinnamon. Whisk together until chocolate is completely melted.
In a mixing bowl, whisk together egg yolks, sugar and vanilla. Whisk in about a quarter of the chocolate mixture to temper. Whisk egg mixture back into the chocolate mixture. Cook stirring over the double boiler until the mixture thickens just enough to coat the back of a wooden spoon. Remove from heat and let cool.
Place gelatin sheet in a small mixing bowl with just enough cold water to dissolve. Whisk into chocolate mixture and refrigerate, just long enough to cool, but not long enough to set.
In the meantime, in a mixing bowl, whip heavy cream. Fold whipped cream into chilled chocolate mixture. Transfer to six individual small ramekins or serving bowls and refrigerate to set.
Preheat oven to 350°. Coarsely chop the churro in to pieces small enough to form a crumble mixture. Coarsely chop the piloncillo sugar. Toss the two together on a parchment paper lined baking sheet and toast approximately 20 minutes or until churro pieces are crisp. Remove from oven and let cool. Just before serving, spoon the churro mixture over the set chocolate bavarois to garnish.
We would like to acknowledge CAPITAL ONE as the presenting Sponsor of the James Beard House Fellows Program.
JAMES BEARD FOUNDATION FELLOW: MIMI CHEN
By Georgette Farkas
Mimi’s love of TV cooking shows led her to enter the C-CAP (Careers through Culinary Arts Program) Competition. Her 2015 win resulted in a full scholarship to the International Culinary Center and then a paid internship at Café Boulud. With Chef Daniel Boulud as a mentor, Mimi went on to cook at New York City’s renowned Restaurant DANIEL. Always striving to work with and learn from the best, Mimi moved to San Francisco to join the team at Matthew Kirkley’s three Michelin starred restaurant Coi. All the while, she continued to participate in prestigious competitions, including the famed Bocuse d’Or World Competition in 2017 and 2019. Mimi’s creative talent, precision and competitive spirit will serve her well when it comes to starting her own culinary business.
How did you first learn about the program?
A professor whom I studied with at CityTech College encouraged me to apply. She has always looked out for me and my career and knew I would really benefit from the fellowship.
What was the most valuable training you received?
I learned a lot about myself personally and professionally. Program mentor Rosey Singh helped me understand my personality type and taught me to communicate with confidence. Another mentor, Valerie Wilson, taught me to pitch my story concisely. Previously, I had written a very long bio. Thanks to Valerie, I learned to focus on compelling details that illustrate the key points in my narrative.
What aspect of the program did you enjoy most?
I loved creating my Beard Box menu, translating my ideas into a meal kit for people to prepare at home. Everyone loves a good burger, but I wanted mine to be different. My family BBQ experiences inspired my five-spice burger. The charcoal bun was a technique I picked up in my cooking competition experiences. The resulting dish was familiar yet out of the ordinary.
How did the program influence the direction of your culinary career and the possibilities you see ahead?
It helped me build my business plan on the foundation of my culinary and pastry experiences. Prior to the program, I had been testing recipes, which the fellowship then helped me to refine.
What will your next career step be, following your fellowship completion?
I’m launching my own line of dessert mixes. They’re called “Mish”, short for mission. My products will be similar to what you find in the grocery store baking aisle, but with unique flavors inspired by my cultural heritage and French culinary training. My cake mixes will include matcha, earl grey and yuzu – flavors you just don’t find in stores. I’m also creating unique dessert mix flavor profiles for rice crispy treats, cookies, cupcakes and mochi. I plan to offer them with the convenience of online shopping, and eventually in stores.
What was the most challenging aspect of the fellowship?
For an introvert like me doing the live zoom recipe event was a great challenge. For my Beard Box video presentation, being prepared with a well outlined script was a very effective strategy. Despite a few hiccups, it went smoothly. I felt great about it.
Recipe: Soy Ginger Slaw
Ingredients
Slaw Mix
- 1⅓ cup napa cabbage, finely shredded
- 1⅓ cup purple cabbage, finely shredded
- ⅔ cup carrots, finely shredded
Soy Ginger Sauce
- 3½ Tbsp tamari soy sauce
- 1.5 Tbsp rice vinegar
- 1½ Tbsp honey
- 2 Tbsp vegetable oil
- 1 tsp sesame oil
- ¼ cup ginger, grated
- 1 tsp garlic, grated
- 1 scallion, thinly sliced
- 1 sprig cilantro, chopped
- ¼ tsp white sesame seed
Procedure
In a small mixing bowl, whisk together soy ginger sauce ingredients and adjust seasoning to taste. Combine shredded napa and purple cabbage and shredded carrot. Toss in soy ginger sauce to coat evenly. Serve immediately.
We would like to acknowledge CAPITAL ONE as the presenting Sponsor of the James Beard House Fellows Program.
IMMIGRANTS' PERSPECTIVES: CELEBRATING THANKSGIVING
Thanksgiving is a time that we celebrate with loved ones and share our food with our gratitude. This uniquely North American holiday has come to mean a lot to newcomers to America. What is beautiful about the holiday meal today is the influence of global flavors and cuisines via new citizens as well as refugees from all over the world.
Georgette Farkas interviewed some of the chefs we’ve worked with for People’s Kitchen and at our Latke Festival. Each of these incredible women share their Thanksgiving stories and how they’ve made it their own, bringing in their cultures, traditions, and flavors, but always sharing a meal while sharing their gratitude.
Yen Vo, Co-Owner and Co-Founder, MADAME VO
Yen Vo’s hands down favorite holiday is Thanksgiving. The Vietnamese born fashionista’s penchant for the American harvest celebration reflects how families from around the world embrace the holiday as as they settle into American life on their own terms.
Yen and her husband, Chef Jimmy Ly, opened their chic East Village Vietnamese restaurant Madam Vo in 2017. Their second restaurant, Madame Vo BBQ, followed soon after. Jimmy had grown up working in his family’s restaurants and easily won Yen over with his cooking. But when it comes to Thanksgiving, Jimmy takes the day off, and Yen takes over in the kitchen. It’s also the only time her mother and grandmother give her free reign behind the stove, even if they still can’t keep their hands off the seasoning.
Yen’s earliest Thanksgiving memories date back to age seven, and a feast hosted by the aunt who had sponsored her family to come to the US. Yen’s aunt wanted them to have a truly American style holiday meal, with an emphasis on the side dishes. Yen’s favorite, and one she still makes, is a classic green bean casserole. Her cornbread and andouille sausage stuffing has a Southern accent, thanks to the time her family spent in Mississippi. This year she’ll also be serving roasted garlic mashed potatoes, brussels sprouts and maple glazed carrots.
Yet the menu would not be complete without cha gio, traditional Vietnamese shrimp spring rolls with their nuoc cham dipping sauce that are a must at all Yen’s family gatherings. Roast pork lettuce wraps with vermicelli and cucumber are another must, before the turkey comes to the table. So while the Vo and Ly families don’t fuse the flavors of East and West, they serve them side by side, combining their Vietnamese and American culinary cultures right up through dessert. They’ll have traditional American pumpkin and pecan pies and then give out moon cakes as gifts. As with Thanksgiving, the moon festival celebrates the harvest, with both traditions celebrating family gathered around the table.
Learn more about MADAME VO here.
Aarthi Sampath
Aarthi spent her first American Thanksgiving as the guest of a school friend’s Nicaraguan grandmother in the Bronx. She had no idea what the holiday stood for or what to expect on the table. To this day she recalls an incredible spread of pork stew, rice and beans, potato and egg salad, a giant pineapple glazed ham, and an even bigger bird that she did not know was a turkey, all followed by American pies and tres leches for dessert. She is still struck by the generosity and warmth shared by people she was meeting for the very first time.
Chef Aarthi Sampath first arrived in the US 2013 when she transferred from a food service management program in her native India to major in baking and pastry at Johnson and Wales. Her subsequent years in restaurant kitchens produced a wealth of turkey making experience. At the Breslin she learned from the highly technical and carefully tested sous vide approach. She was proud to put her own side dish on the menu and still remembers hand scrubbing mountains of rainbow carrots. She roasted them in her own blend of cumin, turmeric, honey, raisins and walnuts and finished the dish with a carrot top and cilantro pesto seasoned with ginger, garlic and lemon, clearly an East meets West inspiration.
At Junoon, Aarthi’s Thanksgiving turkey was the center of a staff family meal. She marinated the bird Indian style, rubbed with turmeric, chili powder, cumin, coriander and garlic. “It was the first time I had ever brined anything, an entirely new technique for me learn, and it took the biggest pot we had in the kitchen,” explains Aarthi. On the side she served black lentils and a rice salad.
For a Thanksgiving dinner in Seattle, where Aarthi was making her mark with her gourmet food truck, she took the night off to host a group of healthy eating athletic friends. She wanted them to be able to indulge with abandon on her menu of quinoa salad, roast vegetables and whole roasted tandoori chicken marinated in yogurt, lime, chili, coriander and cumin. The chef still remembers, “I didn’t have enough plates in my own tiny kitchen and used every possible implement and container on hand to serve the dinner.”
During the 2020 shutdown, Aarthi prepared Thanksgiving dinner as a private chef for a family with Italian and South American roots. “They wanted their many cultures reflected in the menu and especially asked me to add some Indian spices of my own,” recalls the chef. “It was the most customized Thanksgiving dinner I have ever created.” In addition to a rosemary and sage brined turkey, Aarthi made whole roasted plantains topped with spicey beef stew; Bengali style potato and egg salad with mustard seeds, curry leaves and asafoetida. For dessert, Aarthi served pumpkin and sweet potato trifle. “At home we had my grandmother trifle for every family gathering, so I served my own version of this childhood memory,” say Aarthi. “The Thanksgiving meal is about family memories and traditions, no matter where they may originate.”
Follow Chef Aarthi Sampath on social: @arthi_sampath
Hong Thaimee, Chef-Owner, Thaimee Love
Today Hong Thaimee considers herself a New Yorker, yet she experienced her first Thanksgiving in her native Thailand as the guest of an expat American family. “I am open to new experiences, never judgmental, so I was happy to embrace this very foreign meal. I loved the stuffing and its aroma pervading the house. It must have been the celery,” remembers Hong. “They served classic roast turkey with gravy and cranberry sauce. To this day, I can’t imagine where they got that turkey.”
Hong enjoyed her first Thanksgiving dinner here in the US in 1995, as an exchange student living in Portland, Oregon. Her host family were great cooks, but she still remembers the jazz soundtrack that accompanied dinner, more than the food itself.
By 2006, Hong had moved to the US full time and took on a Thanksgiving dinner of her own for a group of friends from around the world. Learning to brine the turkey was the greatest challenge at the time. Ever since, she’s been seasoning her bird with a Thai curry spiced butter under the skin. As a side dish, Hong makes fried rice with green curry paste, coconut milk, eggplant and Thai basil, which she explains can double as a stuffing. Yet the holiday recipe she remains most proud of is her now famous red curry paste pumpkin pie. It was published in Rachel Ray magazine and still appears on her restaurant menu.
Learn more about Thaimee Love here.
Lebjulet Braganti, Chef, Eat Off Beat
Lebjulet Braganti has two passions: the first, numbers and the second, cooking and making desserts. Prior to moving to the US in 2016, she taught university-level mathematics. But now, she shares her passion for cooking and making desserts at Eat Off Beat, a New York based company offering ready-made meals made by refugees to explore the world from your home.
Lebjulet remembers the first time she celebrated Thanksgiving: her mother-in-law prepared different dishes and a lot of food. Lebjulet cooked three desserts—a lemon curd fruit pie in strawberry, kiwi, and peach. As she sat to eat the feast, she felt nostalgic, remembering her childhood. Every Sunday, she and her parents, brother, and some friends would eat together, giving thanks to God for the family and everything they had. Thanksgiving brought back those cherished memories through the shared experience.
Every year, her family celebrates with five families at her friend Ana Maria’s house. Each family brings Venezuelan dishes, and Lebjulet typically prepares meat and dessert. She’ll traditionally prepare two or three desserts, typically desserts her friends request. One dessert she always makes is her famous tres leches cake, which as been described as “one of the best desserts I’ve had’ by most. This past year, she prepared guanabana (soursop) cake filled with pastelera of guanabana and decorated with suspiro.
She and her family and friends like to celebrate Thanksgiving as a moment to share, talk, and most importantly, giving thanks for the opportunity to be together, to feel freedom, and to grow their children together without being afraid and sad.
“Every day we live in constant fear [of leaving] America. For asylum seekers, it’s not easy to live here. Some people celebrate, but others, like parents, think about leaving everything again. I like Thanksgiving Day. It is the marvelous celebration when we can remember where we come from and where we are going. The decorations, the happiness, the food… this day is part of me now.”
Learn more about Eat Off Beat here.
BRONX RIVER ALLIANCE; CELEBRATING 20 YEARS
By Great Performances
The Bronx River, the only freshwater river in New York City, is rich in history. Originally starting in Westchester County and called Aquehung (River of High Bluffs), it was a source of life for the Mohegans who lived along the river. As Europeans settled in the area, the ecology and landscape changed. Industrialization led to mills and factories being built along the river and waste being dumped into the river. By the end of the 19th century, it was referred to as an open sewer.
In the 1970s, the Bronx River Restoration was launched to turn around the river. Numerous organizations worked with communities to launch activities on the river, working to clean, beautify, and improve the area. In 2001, the Bronx River Alliance was incorporated to coordinate efforts to protect, improve, and restore the Bronx River corridor.
By engaging the communities along the river, The Bronx River Alliance and numerous volunteers have created green spaces and witnessed the return of wildlife including alewife herring, beavers, and many other species. They are bringing vibrancy and life back to the river and creating a welcome space for people to gather and enjoy nature in The Bronx. Last year, Katchkie Farmer Jon grew 150 rhubarb plants for the perennial forest in the South Bronx, a project managed by the Alliance.
There are opportunities for all interests, from recreational activities like walking, running, or exercising along the Greenway and paddling down the river to educational activities in this “Living Laboratory” through school programs and independent activities available on the Bronx River Alliance website.
The Bronx River has become a vibrant part of the communities around it, and the transformation over the past 20 years has been incredible. The rivers’ path, and its rejuvenation, is also the story of privilege and access. North of the city, the river’s restoration brings acres of clean water and land conservation to local communities. As the river winds into the Bronx, where it is the only connection to water and greenery, the need for environmental activism becomes even more critical. The amazing work of local advocates and supporters are making a difference. They welcome your support and a visit!
This year, The Bronx River Alliance celebrates 20 years at The Golden Ball, a sold-out event on Tuesday, October 5.
However, It’s never too late to support the Alliance. You can Donate online or Get Involved to help continue to transform the river by becoming a member, volunteering, or working for The Bronx River Alliance.
Learn more about the rich history of The Bronx River by watching the video below.