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 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.

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.

10 HOLIDAY TABLE DECORATING TIPS TO TRY AT HOME

By GP Event Design Manager, Randy Ballesteros

WE BELIEVE THAT LIFE REVOLVES AROUND FOOD, WHICH IN MANY (EVEN MOST!) INSTANCES MEANS IT IS REVOLVING AROUND A TABLE.

Like a fine painting, marvelous food presentations are further enhanced by a worthy frame in the form of tabletop settings. Few occasions call for more festive tabletops than holiday entertaining, so we asked Event Design Manager Randy Ballesteros to come up with Ten Tips for Holiday Table Decorating. He rose to the challenge by designing an enchanting tablescape that mixes and matches various intriguing elements to produce a cosmopolitan look with a captivating sense of rusticity and nod toward sustainability.

HOLIDAY TABLE DECORATING TIPS

1. A collection of seasonal plants – such as juniper, helleborus, lavender, cyclamen – mixed with various ferns in an assortment of pots lends a fresh, natural focal point to the center of the table. And they can serve as a lovely favor for your guests at the end of the evening.

2. Keep the conversation going by placing taller décor items in between place-settings so guests’ sightlines of each other are not blocked.

3. Seasonal fruits in bowls add a splash of color to the table, as well as tasty palate refreshing bites for your guests between courses.

4. Adorn your table with runners as an alternate tablecloth. We used eco-friendly Chilewich runners.

5. Mix wood, ceramic matte, and gloss to yield an array of eye-capturing textures.

6. Don’t be afraid to mix metals as well. Copper and gold play surprisingly well together!

7. Colored candles are an easy way to add decorative depth and height to a table

8. Specialty cocktails deserve a specialty glass! Showcase a delicious drink with etched glassware.

9. Have fun with place cards by displaying them in unexpected placement.

10. Graphic tiles, such as Moroccan ones we used, add a colorful patterns to the tabletop mis and act as efficient, yet decorative risers or trivets for hot food.