Top Holiday Party Venues in New York
We’re looking ahead to Holiday Party season and have rounded up our top picks for this year.
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.
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
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:
Whisk together the first 5 ingredients in a stainless steel mixing bowl.
Slowly drizzle in the olive oil, whisking steadily to emulsify the oil and other ingredients.
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.
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.
Eating well and getting key nutrients is going to help us all stay healthy and active in the coming weeks, so here is an immune boosting addition for canned chickpeas. This is guaranteed to turn an ordinary canned legume into a cornerstone on which to build salad, grain and vegetables dishes.
Using proven immune-boosting ingredients like turmeric, lemon, garlic, parsley and olive oil not only add key nutrients, but also a ton of flavor. Try using a similar flavor profile to jazz up canned white beans, pinto beans or even corn.
Recipe provided by Great Performances’ chef
Geoff Rudaw
Executive Chef
CPS Events at The Plaza
1 can cooked chickpeas (preferably organic)
3 tbsp extra virgin olive oil
1/3 tsp turmeric, ground
1/4 tsp kosher salt
1/4 tsp paprika
1/4 tsp toasted ground coriander
2 drops hot sauce
1 grind of black pepper
4 sprigs of parsley, leaves only, chopped
2 shallots, peeled, finely dice (or 1 small red onion)
Zest of 1 lemon
Juice of 1/2 lemon
Procedure:
Drain and rinse chickpeas and transfer them to a stainless steel mixing bowl.
Combine all of the other ingredients, and let sit, covered at room temperature for an hour. This will give the flavors to blend.
Variations:
A dressing like this can be made with any delicious and harmonious ingredients. I recommend experimenting with ginger, lemongrass and scallions or come up with your own flavor profile to suit your dish or meal.
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.
I don’t know about you, but in our house we recently dusted off the grill for use again and fired it up. Not every home in the NYC area has a grill, but if you do have one, there is nothing else that tastes exactly like it. A lot of home cooks can make a mean steak, but most of the time it doesn’t make sense to make a veal stock, reduce it for hours, and then build a red wine reduction sauce for one meal. That’s why I decided to share a compound butter recipe for steak that is easy to make, affordable, and freezes very well. I like to apply it in a few slices on the hot steak after it is grilled to your desired temperature, while it is resting on the serving plate. That way the butter melts into those tiny nooks and crannies and its flavor intermingles with the char, smoke and the steak itself. You can also play around with it and try applying it to roasted chicken pork or even vegetables (hello corn, hello cauliflower).
Recipe provided by Great Performances’ chef
Geoff Rudaw
Executive Chef
CPS Events at The Plaza
8 tbsp unsalted butter at room temperature
1 tbsp finely chopped herbs, you can use any herb like tarragon, parsley, thyme, chive or even a blend
1 small shallot, finely diced (optional)
1 lemon, zested and 1 tsp juice
4 grinds of black pepper
1/4 tsp kosher salt
Procedure:
Combine all ingredients In a stainless steel bowl until the butter is creamy and smooth.
Arrange two layers of plastic wrap, about 10” long each, on top of each other on your counter.
Using a rubber spatula, give the butter a final blend and scrape evenly on the plastic wrap into a rough log shape. If it is too soft to work with, refrigerate for 10-15 minutes.
Roll up the butter in a tight cylinder, keeping an eye that the edged of he plastic wrap doesn’t get embedded deep into your roll. Twist the edges and chill thoroughly.
To use, cut into slices and add to grilled steak, chicken, pork or vegetables.
To store, wrap tightly in aluminum foil and store in freezer for up to 3 months.
Variations:
Compound butters can have anything delicious and harmonious in them. I recommend experimenting with some of these combinations, or feel free to make up your own. Necessity is the mother of invention, after all.
Cilantro, chipotle peppers, toasted ground cumin, lime juice.
Ginger, garlic, scallion, soy sauce and sesame oil.
Green curry, coconut, lemongrass and lime juice & zest. (Some of the ingredients may be harder to find, but they’re worth it.)