By Great Performances

Not a weekend goes by that there isn’t a food festival of some sort being held in New York City. People love them – and for good reason! It’s a great way to explore the breadth and depth of food available. From general food festivals like the New York Times Food Festival which celebrate a variety of food styles or food specific festivals like the Big Apple Barbeque, you can find a festival that incorporates any food or cuisine.

We’re all familiar with the customer experience at a food festival: purchase a ticket, show up, visit each booth or stall to enjoy delectable dishes and leave feeling full and happy with new favorite dishes. But what happens behind the scenes to make these events so successful and enjoyable? At Great Performances, we’ve been helping create memorable food festivals and special events for years, most recently working behind-the-scenes (and in front!) at the New York Times Food Festival and the New York City Wine and Food Festival. We act as an invisible hand, creating an environment in which sponsors, restaurants and chefs can represent their brands in a manner they know best represents them, regardless of the nature of the venue or the number of attendees. Whether it’s 200 or 2000, in a park or on a pier, we make interactive, memorable experiences possible.

New York Times Food Festival, October 5 – 6

Great Performances partnered with Empire Entertainment for the first New York Times Food Festival to support the 24 New York City restaurants selected by New York Times editors to participate in the event.  We provided our expertise and manpower in creating 24 pop-up kitchens for the participating restaurants and set up a workshop pavilion and the cooking demonstration stage.

At the workshop pavilion, chefs held classes and demonstrations for small groups with the support of GP staff, equipment, food and/or beverages. On the demo stage, we provided ingredients, prepped and portioned according to chef requirements. And it was GP staff working alongside Empire staff that ensured expedient and seamless transition between each event.

Not all of our work was done behind-the-scenes. We set up and operated the bars, curating offerings to augment those provided by sponsor Diageo and selected by Eric Asimov, the New York Times’ wine editor. Finally, we directed the production of the 20-foot “ribbon” of pasta that Mayor Bill de Blasio cut to signal the opening of the festival.

New York City Wine and Food Festival, October 13 – 20

We were involved with the hands-on production almost 20 events. Our participation varied based on client need. For Schmaltzy, we provided food, staff, general set-up, logistics and support; at the Drag Brunch, our Design Team was responsible for much of the evocative décor; at the Italian Sunday Supper presented by Peroni and hosted by celebrity chef Giada De Laurentiis we provided kitchen space and assistance to her chef team; at Rocktails presented by Maker’s 46® and hosted by celebrity chef Robert Irvine, we provided bar service and prepared Chef Irvine’s recipe. For other events, we provided staff that kept the event flowing and enabled a positive guest experience.

All told, GP’s role represented more than 3000 culinary and logistics man hours and 500 staff during the course of the festival.

 One of the most important things we do for NYCWFF, albeit seemingly mundane, is help with compliance for the out-of-town chefs. It’s also one of the most difficult things we do for the festival. The DOH has increased enforcement over the past few events, challenging enough for local chefs and restaurants to navigate, but almost impossible for out-of-town chefs / restaurants and brands. We ensure they all have the right permits and we provide staff with required food handlers licenses if needed. We actually communicate directly with DOH, reviewing the events to make sure everything is fully compliant.

By Great Performances

Plant-based foods have been gaining momentum lately, especially in the fast food world. It’s not surprising as these venues are more accessible points for consumers to interact with plant-based foods, particularly those who may have reservations about going meatless. At Great Performances, we’re delighted to see plant-based foods becoming more mainstream. It’s a lifestyle we’ve advocated for decades now and spans Katchkie Farm, our NOFA-certified organic farm in upstate New York which serves as the inspiration for many of our dishes and to our adoption of Meatless Monday for our family meals.

This past year, our chefs have been innovating in the kitchen and have developed a vegan demi-glace which is not only 100% plant-based, but in sync with our mission of sustainability, reducing food waste, and lowering our carbon footprint. Made from vegetable trimmings, including carrot tops, onion roots and radish scraps, they’re cleaned, roasted and simmered into an umami-rich, mouth-wateringly delicious sauce that complements many of our dishes—vegan and otherwise. A traditional demi-glace is made with veal stock, which has myriad implications. Our vegan demi-glace is ethical, sustainable and delicious.

Our Chefs share their inspiration Behind the vegan demi-glace:

As chefs, many practices are rooted deeply in tradition–beautiful traditions that create beautiful food–and the veal demi-glace is undoubtedly one. And while tradition is great, here at Great Performances, we wield a responsibility to act not only because our impact is so profound, but because when we act, others follow.

With the strong culinary technique brought in by Chef Thomas Alford, if you have the ability to take a beautiful culinary tradition and re-imagine it to create a brighter future–while still making mouth-watering food–you do it!

Justin Schwartz, Executive Sous Chef, Catering Production

Here at Great Performances, we have access to many farmers, including our own at Katchkie Farm, who provide us with beautiful produce day in and day out. Within our high volume operation, we naturally produce a lot of waste, so instead of simply disposing of the waste, we take full advantage of our abundance and incorporate that into our menus. We utilize everything, employing expert practices and techniques, from mushroom stems to onion peel—even the ends and seeds of vegetables that are typically thrown away.

I took it upon myself, with the help of the GP production team, to collect as many vegetable scraps as possible to create something that exemplifies the love and diligent efforts of the workers from the farms and delivers it to the tastebuds and stomachs of our clients. From there, the vegan demi-glace was developed; it started in the depths of our earth where we are all from. We at Great Performances work hard to protect it, and it tastes so good!

Thomas Alford, Sous Chef

By Chef Saul Bolton

When cooking at home, we often are more focused on the process and getting the food out in time than on the final presentation. Great Performances’ chef and Michelin-star winner Saul Bolton shares his tips for beautiful presentation.

1. Choose your plates. Before you even begin to cook, make sure you have the plates you’ll need on hand. Consider form, function, color and size. Make sure the plates are clean and ready to use.

2. Keep your work area clean. A clean area promotes clean plating. Make sure you clean your work area and you organize your prepared ingredients prior to plating.

3. Less is more. If it doesn’t fit, don’t force it. Choose a dish that will allow for a ½-inch border between the food and the plate. You want your plate to look full, but not overflowing. The white space will help frame your food.

4. Let your ingredients shine. Make sure not to cover up important ingredients; everything should be seen, even if it’s just peeking out.

5. Shoot for natural symmetry. Your dishes shouldn’t be overly precise and symmetrical. You want order, but natural order

6. Consider dimension. Try adding some extra height to your food by twirling pasta or zoodles so they mound in the plate. Allow foods to rest on each other, such as resting a piece of fish on some greens or on a root vegetable puree.

7. Invest in tools. Adding textures and shapes by using graters, zesters and squeeze bottles provide extra touches that can elevate the appearance of a dish.

8. Garnish wisely. Garnishes can add extra color and texture. Drizzles of oil, dollops of purees and circles of sauces add visual interest to a dish.

9. Clean again. Wipe your plates and serve. Your guests are sure to appreciate your efforts!

Image Credits: ©Georgi Richardson, ©Chip Klose, ©Amanda Gentile, ©Ben Hider

By Great Performances

Stargazing, live-music and a multi-Sensory Food Experience are Just some of the Exciting things Taking Place at Our Partner Venues this Month.

Apollo Theater

Apollo Uptown Hall: Harlem’s Culture – Past. Present. Future.

Thursday, August 15 at 7:00 pm

This Harlem Week edition of Apollo Uptown Hall gathers thought leaders from some of Harlem’s most influential arts organizations to celebrate milestone anniversaries in the arts community and discuss what role these cultural organizations will play in either preserving traditions or advancing change. Enjoy a live performance by the Marching Cobras Drumline and Danceline and sounds by Kool DJ Red Alert. RSVP for your free tickets here.

Brooklyn Academy of music

R&B Festival at MetroTech 2019

Third World

Thursday, August 8 at 12:00 pm

Longstanding reggae-fusion band Third World celebrates 45 years of sharing their music with the world. Mixing elements everything from R&B, funk, and pop, to rock, dancehall, and rap, Third World’s unique sound and uplifting spirit has earned them fans across the globe, and they’ve toured alongside musical legends including Bob Marley, Stevie Wonder and Santana. Learn more here.

Van Hunt / &More (Chill Moody & Donn T)

Thursday, August 15 at 12:00 pm

The Grammy-nominated Hunt brings his charisma, crafty songwriting and engaging live performance to the MetroTech stage. Donn T, Questlove’s sister, and rapper Chill Moody, who come together in the new hip-hop and R&B collective &More open. Learn more here.

Brooklyn Museum

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.

Stop by The Norm at Brooklyn Museum before (or after) the exhibit for Maxim’s at The Norm, an homage to Pierre Cardin’s restaurant, Maxim’s de Paris. The menu features classic dishes from the Maxim’s de Paris cookbook and seasonal dishes inspired by the iconic restaurant.

Pop-Up Performance: Brooklyn Symphony Orchestra

Sunday, August 18 from 2:00 pm – 3:30 pm

Drop by Brooklyn Symphony Orchestra’s new series of intimate pop-up performances, highlighting members and featured musicians as the Orchestra in Residence activates our Beaux-Arts Court with a family-friendly range of classical music from across the globe. Learn more here.

Celebration: Happy Birthday, Marsha!

Thursday, August 22 from 7:00 pm – 10:00 pm

Celebrate the life and legacy of activist Marsha P. Johnson with screenings of Happy Birthday, Marsha! (Sasha Wortzel and Tourmaline, 2018, 14 min.) and Pay It No Mind: The Life and Times of Marsha P. Johnson (Michael Kasino, 2012, 54 min.). Afterwards, enjoy a champagne toast and cake to commemorate her 73rd birthday. Learn more here.

Dizzy’s

Sounds for Sculpture: Christian Tamburr Septet with special guest Clint Holmes

Friday, August 16 at 7:30 pm

Vibraphonist, bandleader and composer Christian Tamburr returns to Dizzy’s Club for the world premiere of his latest original project—a musical soundtrack to the works of famed sculptor Seward Johnson. Learn more here.

Trio da Paz and Friends, with Maucha Adnet, Harry Allen and Claudio Roditi

Saturday, August 24 at 7:30 pm

Keeping an unprecedented streak alive for the 12th consecutive year, Trio da Paz comes to Dizzy’s Club for a two-week summer residency. Formed in 1990 by three of Brazil’s most in-demand master musicians, Romero Lubambo, Nilson Matta and Duduka da Fonseca, Trio da Paz updates the infectious spirit of jazz-oriented Brazilian music. Learn more here.

Signature Theatre

Happy Hour

Tuesday, August 13 from 6:30 pm – 8:30 pm

Signature Theatre is excited to host a happy hour for theatre industry assistants on Tuesday, August 13th from 6:30 pm – 8:30 pm at the Signature Café + Bar. Discounted food and drinks will be available as well as the chance to enter your name in a special raffle. RSVP today.

Wave Hill

Sunset Wednesday: Bronx SalsaFest – Chino Pons and Grupo Irék

Wednesday, August 7 at 7:00 pm

One of New York City’s quintessential Salsa groups, Chino Pons and Grupo Irék, launches SalsaFest at Wave Hill. Learn more here.

Twilight in the Garden thursdays

(Explore the garden through a customized nature program or experience the gardens through sound)

Sonic Experience – DJ Lightbolt Global Stereotype

Thursday, August 8 at 7:00 pm

Global Stereotype is a sonic journey of Outernational music. Multi-instrumentalist with a global headset DJ Lightbolt mashes up sounds from both hemispheres and all manner of contemporary fusion. Learn more here.

Full-Moon Nature Walk

Thursday, August 15 at 8:00 pm

Traverse Wave Hill’s garden and woodland paths under the light of the “Sturgeon Moon,” the last full moon of summer. Expert naturalist Mike Feller leads this after-hours adventure along woodland edges and pocket meadows where fireflies, moths and other insects rendezvous for some evening revelry. Learn more here.

Stargazing in the Garden

Thursday, August 22 from 7:30 pm – 9:30 pm

Prepare for an out-of-this-world experience with Irene Pease and a team of sidewalk astronomers. Learn what it takes to be an amateur astronomer in New York City, get oriented to the night sky, test out a telescope in the garden and observe the starry night high above Wave Hill. Learn more here.

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 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 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.