NYC’s top catering and events company, Great Performances, is offering a festive Rosh Hashanah feast for delivery throughout NYC, Westchester, Northern New Jersey and The Hamptons, and also sharing one of the recipes here.
The menu includes several selections for each course, including vegan, vegetarian and dairy-free options, Hudson Valley apples, artisanal honey, homemade challah, hors d’oeuvre and petits fours.
It’s a mouth-watering menu of traditional holiday fare and gourmet touches that Mom, Oma, Tante Lina or Aunt Esther did not make unless she was a trained pastry chef.
After the Cheddar- Paprika Puffed Cheese Straws and Crudité Bowl, Fines Herbes Aioli hors d’oeuvre, first course highlights include:
Gefilte Fish, Pickled Carrot, Beet Horseradish and Chicken Liver Mousse, Port Gelée, Multi Grain Lavash.
For the main course, in addition to the customary brisket – braised in red wine and Port – selections include Late Summer Tomato Grilled Branzino, Roasted Katchkie Farm Cherry Tomatoes, Basil-Chive Oil; and Roast Chicken “Grand Mère,” Shitake Mushrooms, Pearl Onions
Sides include Individual Sour Cherry Noodle Kugels; Roasted Carrots with Maple Mustard Glaze; Potato and Celery Root Purée; and String Beans, Roasted Peppers, Caper-Garlic Vinaigrette.
Dessert choices are Tarte Tatin, with Crème Fraiche, Bittersweet Chocolate Tourte with Espresso Chantilly and Citrus Spiced Honey Cake are among the desserts. Petit fours include Lemon Drop and Chocolate Shortbread Cookies.
The menu was created by Georgette Farkas, GP’s new culinary ambassador. Great Performances tells NYC on the Cheap that this is the first of a series of celebratory holiday-themed menus she is creating.
All this goodness does not come cheap – the menu is $125 per person, minimum four. But this is a holiday, and we splurge on holidays.
Order online at https://greatperformances.formstack.com/forms/rosh_hashanah_meal
For more information, email firstname.lastname@example.org or call 212-727-2424.
Here’s one of the Great Performances Rosh Hashaonah recipes:
Radicchio, Fennel, Endive and Fig Salad
The recipe calls for a bit more vinaigrette and spiced pistachio than you may need for one salad, but these are great items to make in a generous enough quantity for several meals. We hope you will fall in love with this mildly sweet vinaigrette, and that the extra toasted pistachios will be a welcome treat for your guests!
SERVES 6 to 8
SPICED & TOASTED PISTACHIO NUTS
1 cup pistachio nuts, raw, shelled, unsalted
1 tbs olive oil
Pinch ground fennel
Pinch ground cumin
Pinch ground coriander
Pinch ground black pepper
½ tsp salt
- To prepare spiced pistachios, preheat oven to 300º. In a small bowl combine spices, salt and olive oil.
- Toss in pistachios and coat evenly. Arrange pistachios in a single layer on a sheet tray.
- Bake approximately ten to fifteen minutes, or until golden brown.
- Set aside and let cool.
2 tbs apple cider vinegar*
2 tbs sherry vinegar*
2 tsp soy sauce or tamari
1 tsp Dijon mustard
½ cup canola or safflower oil
To taste Black pepper, finely ground
- If possible, use a “late harvest” apple cider vinegar. It will be much sweeter than other cider vinegars.
- If using regular cider vinegar, use less and add a drop of honey.
- To prepare the vinaigrette, in a small bowl, combine both vinegars, soy sauce, Dijon mustard and ground black pepper.
- Whisk in vegetable oil. Adjust seasoning to taste, as vinegars vary widely in their acidity. Set aside.
1 small head Radicchio, cored, leaves cut in half, thick bitter white part removed
1 whole Endive, red or yellow, core end removed, leaves julienned lengthwise
1 small head Bibb or Boston Lettuce, cored and roughly cut
1/4 head or 3 oz Fennel, cored, very finely shaved, ideally on a mandolin
6 whole Fresh figs, skin on, tip of stem removed, quartered
¼ cup dry Port
- At least one hour before serving, place quartered figs in a small bowl and toss in the Port to coat evenly.
- Set aside.
- Arrange all salad ingredients, except figs, in a salad bowl.
- Toss in just enough vinaigrette to coat lightly.
- Arrange marinated figs over the top.
- Sprinkle salad with toasted spiced pistachios.
About Great Performances:
The introduction of the of holiday celebration meal packages to serve the growing market of intimate at-home entertaining as a safe means of socializing is the latest adaptation GP has made to its business in the face of the pandemic. Initially, when NY State’s Covid-driven “pause” shut down GP’s core events business, along with the its cultural institution partners in which GP operates restaurants and cafes.
Liz Neumark, the company’s founder and chair, re-tooled operations to produce nutritious packaged meals for the city’s elderly under the aegis of the Department for the Aged. That initiative afforded the re-hiring of the majority of GP’s culinary team and Neumark went on to partner with The Sylvia Center establish the Fresh Meal Fund to provide meals for hospital and healthcare workers on the front lines of the pandemic in New York City, Northern New Jersey, and Westchester Co. for two-and-a-half months.
As the Covid emergency eased in NY and outdoor venues were given licensee to host socially distanced events for up to 10, GP created new micro wedding packages for Wave Hill Public Garden in the Bronx and Westchester County’s Caramoor Center for Music and the Arts, which have generated record nuptials bookings at both.