Strawberry Mint Caipirinha

Eat, Drink & Be Literary With BAM

Strawberry Mint Caipirinha cocktail

Pro Tip:

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

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

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

STRAWBERRY MINT CAIPIRINHA

Ingredients

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

Garnish

  • Sprig of mint

Procedure

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

ZERO PROOF STRAWBERRY MINT CAIPIRINHA

Ingredients

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

Garnish

  • Sprig of mint

Procedure

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

Learn more about BAM (Brooklyn Academy of Music). 

Green Tea Mojito

Eat, Drink & Be Literary With BAM

Green Tea Mojito

Pro Tip:

Before you add your sprig of mint as a garnish, place it in one hand, cup both hands, and clap your hands together to gently bruise the mint to release some of the essential oils. This will give you a whiff of mint each time you take a sip.

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

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

GREEN TEA MOJITO

Ingredients

  • 1 Tablespoon of lime juice

  • 4 large mint leaves

  • 2 teaspoons of sugar

  • 1/3 cup of brewed organic green tea

  • 2 Tablespoons of White Rum

Garnish

  • Lime wheel

  • Sprig of mint

Procedure

Pour lime juice, mint leaves, and sugar into a glass.  Muddle mixture.  Fill glass with ice and add organic green tea and white rum.  Stir well and serve.

ZERO PROOF GREEN TEA MOJITO

Ingredients

  • 1 Tablespoon of lime juice

  • 4 large mint leaves

  • 1 tsp sugar

  • 1/3 cup of brewed organic green tea

  • 2 Tablespoons of white grape juice

Garnish

  • Lime wheel

  • Sprig of mint

Procedure

Pour lime juice, mint leaves, and sugar into a glass.  Muddle mixture.  Fill glass with ice and add organic green tea and white grape juice.  Stir well and serve. 

We love this mocktail because it is the perfect way to make everyone (those who are pregnant, avoiding alcohol, on medication, or just don’t feel like having a drink) feel welcome at your special event. 

Learn more about BAM (Brooklyn Academy of Music). 

E&E COVID WEDDING WAVE HILL

The COVID-19 pandemic has been a challenge for couples looking to share the start of their new lives together with friends and family. Over the past year, the team at Great Performances has made it a goal to make it possible – and safe – for couples to host their dream wedding and to share it both in person and virtually with friends and family. We were thrilled to plan and cater E&E’s wedding at Wave Hill.  It was truly an incredible event with gorgeous views of the Palisades and the Hudson River, socially distanced celebrating, and virtual attendees for those who were not able to attend in person.  

CONTACT US

If you are starting to plan your wedding, contact us. We look forward to learning all about you and your dream wedding. 

Among the many challenges of Covid is how we feed people.

At Great Performances, we take pride in both our delicious, fresh food and our impeccable, thoughtful service.

But what happens during a pandemic when we all have to be much more mindful of health and safety and minimizing contact between people?

Aside from restructuring our food service program with individually packaged meals and contact-free delivery, we’ve explored technology options to support our customers and our venues.

Here are some insights as to what The Future of Food Service from our partners. 

VENDING MACHINES ARE BACK

Vending Machines with Sanitizing Lights

Some of us may remember Automats — food vending machines that were popular during the first half of the 20th century.

The most popular chain, Horn & Hardart, once had 40 automats across New York City but closed the last one in 1991 after years of competition from fast-food restaurants; and a more recent entry, Bamn! in the East Village closed in 2009.

But with current requirements to minimize contact during Covid, automats — or similar technology solutions — are the future of food service.

This time, though, they come complete with automatic sanitation systems using UV technology.

“Covid-19 has taught all of us  many new ways to approach creative food service and innovative hospitality with new lenses.  Teaming up with partners like ViaTouch Media led by CEO Tom Murn whose modern vision of automat named “Vicki” offers guest a complete contactless visitor experience selling items from cold beverages to artist inspired masks. Vicki has built in UV technology to ensure all contact points and products are clean and sanitary between each customer interaction.  Now more than ever the safety of our guests and teams is vital,” comments Gary C. Bedigan, Senior Director Venue Operations who’s been working with ViaTouch Media to bring the automat to Brooklyn Museum.

AMENITIES ENJOYING ONLINE ORDERING

At our amenities spaces like Rockefeller University and The Bankers Club at 120 Broadway, we’re using online ordering tools like Grab and Square so that guests can easily order from our menu and set pickup or delivery times.

Jennifer Elliott, Vice President of Strategic Partnerships, along with Brandon Reichert, Director of Technology and Transformation, spearheaded these efforts.

“We needed to create a safe environment for our guests, clients and staff. We quickly determined that in order for us to continue to serve our guests was to implement technology solutions,” Jenn explains.

“The tools we selected are easy for our guests to use and provide our teams with the flexibility to update the menus to reflect our regularly changing menus,” adds Brandon.

ORDER AHEAD, ENJOY THE VIEWS

From curated Afternoon Teas at Wave Hill to a farm-to-pizza pop up featuring Hilltown Hot Pies at Katchkie Farm, technology is helping us create memorable experiences for our guests.

Pre-ordering an Afternoon Tea at Wave Hill (coming soon!) also allows guests entry to the recently reopened Wave Hill Public Garden in The Bronx.

Guests select their preferred Afternoon Tea and have the option to upgrade with a sparkling wine pairing which they will enjoy on the Kate French Terrace adjacent to the cafe.

If you haven’t enjoyed a farm-to-pizza experience yet, make sure you get your orders in now.

Ending in a few weeks, Rafi Bildner from Hilltown Hot Pies has been slinging his Neapolitan-inspired pizza at our wood-burning pizza oven at Katchkie Farm, our organic farm in Kinderhook, NY.

Produce freshly picked from the fields tended by Farmer Jon are the stars to these pies, supported by Rafi’s exquisite sourdough, local cured meats, and delicious cheeses.

 

We’re in Phase 4 of reopening New York and it couldn’t come at a more perfect time. As the days get hotter, we have some great ideas for you to cool off at some of our favorite venues.

Caramoor Center for Music and the Arts, Katonah, NY

Live Concert on the Lawn Series beginning August 1

Caramoor kicks off its four part Concert on the Lawn series with Charles Turner & Uptown Swing. You may recognize them from the late night session at Dizzy’s Club at Jazz at Lincoln Center. Upcoming concerts include performances by Latin Grammy® nominee and Latin Grammy Award Winner, Flor de Toloache, the first all-female Mariachi and by Beginner’s Ear, an immersive listening experience. Click here to learn more about Caramoor’s Concert on the Lawn programming.

Looking for musical escapes from the comfort of your home? Caramoor has a series of livestreams featuring a variety of artists and musical styles. Click here to see Caramoor’s upcoming calendar of events.

Wave Hill Public Gardens, The Bronx, NY

Opens July 30

Wave Hill reopened on July 30 and we couldn’t be more excited to visit this hidden gem in The Bronx. Advance ticket reservation is required and begins each Monday, so make sure to make your plans as soon as possible. For the first two weeks, admission is free. You’ll wander across 28-acres which include gardens, greenhouses and woodlands and enjoy more than 4,000 varieties of plants. If you haven’t been to Wave Hill, make sure to add it to your list. Click here to visit this Garden of Wonders nestled in The Bronx.

In between visits, or if you can’t make it in person, make sure to check out their virtual programs. You’ll find Adult Workshops, Garden Notes, and Nature Expeditions. Click here for Branching Out, Wave Hill’s virtual programs.

 

 

Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.

Sherry Vinaigrette

 

In the salad I made, I used about a quarter of a small rotisserie chicken which I removed from the bone and shredded. My base was chopped frisee lettuce (white parts only) and romaine, with shaved carrot, diced avocado, a hearty spoon full of the marinaded chickpeas and diced tomato.  I topped it with a tablespoon of chopped Marcona almonds, but any nut will add great crunch and flavor.  I whisked together some heart healthy extra virgin olive oil, aged sherry vinegar, a touch of Dijon mustard and local raw honey for the dressing.

 

Recipe provided by Great Performances’ chef

Geoff Rudaw
Executive Chef
CPS Events at The Plaza

 

Ingredients:

  • 1/4 cup sherry vinegar (substitute red wine vinegar if needed)

  • 1 tbsp Dijon mustard

  • 1 tbsp local raw honey

  • 1/4 tsp kosher salt

  • 3 grinds black pepper

  • 1/2 cup extra virgin olive oil

Procedure:

  1. Whisk together the first 5 ingredients in a stainless steel mixing bowl.

  2. Slowly drizzle in the olive oil, whisking steadily to emulsify the oil and other ingredients.

  3. Store in a glass jar in the refrigerator after use.

From Chef Geoff’s Notebook:

Since some people have a little bit more time on their hands lately, let’s take a moment to discuss the merits of raw honey. Local raw honey is believed to have holistic value through the theory that ingestion of micro amounts of pollen and nectar, would in time build an immunity to aid the allergy sufferer of those plants. On another note, honey is believed to be a topical burn aid, a digestive aid and an elixer for sore throats.  A one ounce serving of local raw honey contains abundant vitamins and minerals, including folate, vitamin C, vitamin B2, vitamin B6, vitamin B3, and vitamin B5. Raw and local honey is also full of essential minerals like copper, calcium, iodine, manganese, magnesium, potassium, phosphorous, selenium, sodium, zinc, and iron.

 

 

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THE BECKER WEDDING AT WAVE HILL: WHERE ARE THEY NOW?

By Great Performances

Wedding at Wave Hill
Jackie and Bill‘s beautiful garden party wedding at Wave Hill Photo: ©Joseph Lin
Wedding at Wave Hill
Wave Hill’s scenery made for incredible photos for Jackie and Bill’s Riverdale wedding. Photo: ©Joseph Lin

Every wedding tells a beautiful story. They’re often seen as both a conclusion to a committed relationship and as a new beginning or a blank page ready to be written on. Some wedding stories consist of more surprising twists and turns than others, and that’s what we have in the Becker’s romantic tale.

Jackie Helcer and Bill Becker met by chance, as many couples do, and through school, the start of their respective careers, and a long-distance relationship, they would somehow end up together in a beautiful, timeless moment, exchanging their vows under a warm September sun along the Hudson.

Let’s go back to how it all began. The bride was born in Sao Paolo, Brazil and grew up in Miami. The groom was stationed in Miami while in the Coast Guard. It was there that the two met on a night out all the way back in 2012.

The two felt a connection, and a relationship blossomed, but Jackie eventually moved to the northeast for her medical residency and fellowship, and Bill went on to graduate school in Virginia. Separated by hundreds of miles, they both committed themselves to the relationship, and promised to make it work.

In October 2014, after a long-distance courtship, he surprised her with news that he had accepted a job as a Vice President at Master Card in the New York area, where she lived.

He moved up to New York and the two moved into a Manhattan apartment together.

In February 2016, Bill planned a surprise trip to celebrate Jackie’s residency match; she knew they were going somewhere warm, but didn’t know the exact destination until they got to the airport. They were going to Martinique! 

Light and airy appetizers were designed by the Great Performances culinary team to reflect the feel of this sunset wedding at Wave Hill. Photo: ©Joseph Lin
The appetizers were created to echo the feeling of this lovely wedding venue in the Bronx Photo: ©Joseph Lin

When they arrived, Bill had planned an early (4am!!!) hike up a volcano with the intent of proposing at the summit during sunrise. But the weather had other plans…the two hiked for hours in the dark, then just as the sun started rising, a serious storm came in, bringing strong winds and blinding sideways rain. Needless to say, the proposal didn’t happen and they made their way back down to the base. Down below, the sun was shining and weather was beautiful, so they changed and headed to the beach.

Jackie and Bill were exhausted from the hike, but laughed off the whole thing. They ended up finding a beautiful, private beach and Bill suggested setting up the camera to take a photo. Before Jackie had any idea what was happening, Bill got down on one knee and asked her to marry him (of course, she said “Yes”!) Part two of the surprise was that after Martinique, they made a surprise stop in Miami where Jackie’s mom and sister live. Bill had made a reservation at the restaurant where they had their first date so they could celebrate with her family. Then for the final act, when they flew back to NYC, Bill’s parents picked them up at the airport. They had planned a whole surprise engagement brunch with their NYC friends and family. It was a whirlwind of celebrations! 

The two began planning for their big day a couple months later. Jackie and Bill had always wanted an outdoor, sunset wedding. They looked at a multitude of venues around New York City, and ultimately chose Wave Hill.

Set along rolling, wooded hills along the Hudson River in the western Bronx, Wave Hill provides a picturesque backdrop to weddings, with the setting sun casting a palette of warm colors from across the river and onto the grounds.

Once the couple strolled through the property and took in the views, they immediately knew it was the place for their special day. Since Great Performances is the exclusive caterer for Wave Hill, Jackie was excited because her vision for the catering lined up perfectly with what Great Performances is all about – delicious, healthy, seasonal food presented with flawless attention to detail. Being imaginative was also key, and Jackie felt at ease once she began speaking with Amanda and Emily about the menu and the design.

Jackie loved the creativity and energy with which the GP team approached the project. She didn’t want a cookie-cutter wedding, and Great Performances’ wedding team delivered perfectly.

Jackie and Bill celebrating their union at Wave Hill. Photo: ©Joseph Lin
Wedding at Wave Hill
Wave Hill was the perfect backdrop for Jackie and Bill’s celebration of love. Photo: ©Joseph Lin

The wedding took place on Saturday, September 9, 2017. The occasion was attended by approximately 110 guests – friends and family from all over.

Although the day started somewhat overcast, as the 5:45 pm ceremony drew close, the clouds parted as if on cue, and the warm September sun shown brightly over the grounds and guests, providing the stunning sunset wedding they had wished for!

The reception went off without a hitch and the guests loved the food. Apetizers included BBQ short ribs, Devils on Horseback (with bacon, dates, and almonds), coconut shrimp, and miso-glazed black bass bites.

Also served were raw Wellfleet & Blue Point oysters on the half shell, leg of lamb and tri-tip beef on the skewer, hand-made cavatelli, and Goffle Road Coq Au Vin. The guests raved about the menu selections and enjoyed everything from start to finish.

Jackie and Bill spent their honeymoon in Thailand a few weeks later, returned to New York, and began their adventure of a new life together.

 
 

What have the newlyweds been up to since that beautiful September day in the Bronx?

After the honeymoon, the pair moved to Bayside, Queens, and have lived there since.

In July of this year, though, they’re expecting a daughter, and are also planning a move from Bayside to Larchmont in Westchester County, where they are buying a home to raise their her in. They’ll also continue to work at their current jobs – he at Master Card in Westchester and she at Mount Sinai in Manhattan (after a maternity leave).

Bill’s parents live in the Rockaways, and his sister, her husband and their two children live in Brooklyn, so they all look forward to spending time together in the New York area and watching their extended family grow together.

Jackie says she’s recommended Great Performances to her friends. “The entire experience was stress-free and easy, from start to finish.” She adds, “Both Amanda and Emily were the absolute best, providing guidance, support, and a wonderful, creative energy. I gave them some of my ideas, and they just ran with them, exceeding my expectations!”

Photo: ©Joseph Lin

DREAMING OF A WEDDING AT WAVE HILL?

Contact us, we will help you make it happen

LOOKING FOR YOUR DREAM WEDDING VENUE? THIS LISTS CAN HELP

 

By Great Performances

 

“I think food, culture, people and landscape are all absolutely inseparable.”

-Anthony Bourdain

 

One of the ways we experience, enjoy and learn about another culture is through food. Travel guides and lists often highlight monuments, museums and cultural institutions and invariably will have a section dedicated to food. Enjoying a local meal is one of the ways that we feel we’ve truly experienced another country or culture. Recently, it’s become even more popular to be able to experience this in our own backyards. But more than just visiting the local Japanese restaurant for Omakase or digging into bayenetu at an Ethiopian restaurant, it’s experiencing other aspects of culture including history, music and art.

Within our cafes and restaurants at cultural institutions, we’re careful to develop more than just menus, but experiences that reflect current exhibits and provide guests with an immersive journey.

Enjoying French Cuisine at The Norm at Brooklyn Museum

 

Buttery Chili Prawns
Le Costumier
Marquise de Chocolate
Spinach Socca with Avocado
Branzino en Papillote

For Brooklyn Museum’s exhibit, Pierre Cardin: Future of Fashion, we transformed The Norm into 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. The menu has evolved since its launch in June, moving from the fresh Mediterranean influences of southern French cuisine in the summer towards the more comforting warm and robust flavors of northern and central France as we head into winter.

French chef and restaurateur Eric Ripert, famous for his flagship restaurant Le Bernardin, recently visited ordering Salade aux Poires et Roquefort, Carpaccio d’Aubergines, Branzino en Papillote and Onglet Grillé . He complimented Chef Andy Mejias remarking that the “flavors were so good!”

 

An Elevated Southern Experience at Dizzy’s Club at Jazz at Lincoln Center

 

Recently, Chef Corey Samuel hosted a tasting experience at Dizzy’s Club at Jazz at Lincoln Center. Chef Samuel took guests on a delectable journey, exploring the foods of his childhood prepared using classic techniques and drawing on modern influences.

Firmly rooted in southern tradition and anchored with ingredients associated with southern cuisine, international flavors, varied cooking methods and unique pairings elevated each dish. Chef Samuel shared stories from his youth as he presented each dish, engaging the guests in conversations about food, culture and tradition.

Following the meal, guests enjoyed dessert along with a set at Dizzy’s Club, celebrating the natural synergy between soul food and Jazz.

 

 

By The Sylvia Center

Photo Credit: ©Eric Vitale

 

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

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

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

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

 

Mark your calendars and get your tickets today!

 

By Great Performances

the Sylvia Center

12th Annual Farm Dinner: Where Cooking Grows

Saturday, July 13, 2019

 

 

In the fields of Katchkie Farm, The Sylvia Center hosted its 12th annual Farm Dinner: Where Cooking Grows that shares the fresh and local ingredients of the summer’s bounty. New and old friends enjoyed delectable hor d’oeuvres, refreshing cocktails and a stunning dinner curated by Great Performances. During cocktail hour, The Sylvia Center’s teens from Philmont Cooperative presented their bruschetta recipes in the Learning Garden. The bruschetta recipes, made by the teens, highlighted their culinary and nutrition skills from the 12-week program that explored various ingredients and cooking methods.

Zoë Jansen, a teen student from the Sylvia Center, took the stage and spoke about her experience with the program. The classes not only offered nutrition and healthy eating lessons, but they also explored activities and topics beyond cooking. She was able to learn about important topics such as food access and food security, teach a sample class with her peers and create recipes for the event. She spoke about her change in attitude for food preparation and how inspirational it is to try new dishes, techniques and ingredients.

Farm Dinner is a wonderful summer event that supports nutrition education and youth development for children, teenagers and families in Columbia County so that they can be inspired and inspire others to eat healthily and lead positive lives.

Brooklyn Museum

Pierre Cardin: Future Fashion

July 20, 2019 – January 5, 2020

 
 

In July, The Norm at Brooklyn Museum unveiled its newest experience, Maxim’s at The Norm, as part of the Pierre Cardin: Future Fashion exhibit. The menu, designed by executive chef and Michelin-star recipient Saul Bolton and chef de cuisine Andy Mejias, features seasonal dishes inspired by the food at Maxim’s de Paris, Pierre Cardin’s restaurant in Paris. Guests can also enjoy a 3-course prix fixe meal featuring modern interpretations of French classics from the Maxim’s de Paris cookbook.

Custom hand-crafted cocktails designed by Loriana Sanabria take their inspiration from the art of Pierre Cardin and pay homage to different stages of Pierre Cardin’s life, from his time as a tailor at House of Dior with Tailor’s White Sangria, to his work designing for NASA with the non-alcoholic Fashionable Astronaut.

The restaurant, which has been redecorated in the style of Maxim’s de Paris with deep burgundy and gold, opened to positive reviews by the press.

Photo Credits: ©Georgi Richardson, ©Chip Klose