HONORING BLACK LIVES MATTER MONTH
AND SOUL FOOD MONTH
By Great Performances
As we honor both Black Lives Matter Month and Soul Food Month, it is important to acknowledge the significant contributions of Black chefs and restaurant owners to the culinary world. From traditional Southern dishes to unique and creative fusion cuisine, Black chefs and restaurant owners have brought immense talent and creativity to the industry. We are honored to partner with Black chefs and restaurant owners who have made an impact on the culinary scene, both locally and nationally.
Join us as we celebrate their achievements, cultural heritage, and culinary mastery this month and every month.
Recent and Ongoing Collaborations Include:
Ring Ding Bar
People’s Kitchen partners with Ring Ding Bar to bring our guests creative takes on the classic dessert made by Chef Madeline Lanciani.
Chef Tatiana’s Almond Flour Pancakes
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
A New Lens on Katchkie Farm – a Photo Journal by Patricia Cook
A NEW LENS ON KATCHKIE FARM: A PHOTO JOURNAL BY PATRICIA COOK Patricia Cook and Liz Neumark first connected years ago through the Women’s Forum,
February Café Festival: Carrots (With a Recipe)
Our cafés and restaurants pay homage to the carrot in February!
GP Family Recipe: Auntie Joan’s Black Cake
What brings me joy every holiday season is the arrival of my Auntie Joan’s Black Cake. Not too sweet, perfectly moist, and of course just
Chef Joe Bachman’s Baked Chorizo & Cornbread Stuffed Lobster
In celebration of Father’s Day, Venue Chef Joe Bachman shares his recipe for Baked Chorizo & Cornbread Stuffed Lobster.
2018 LATKE FESTIVAL RECIPES: MAE MAE’S BEET LATKE
MAE MAE’S BEET LATKE INGREDIENTS PROCEDURE 1 medium Tomato, diced 1 Cucumber, diced 1 small Red Onion, diced 2 tbsp chopped fresh Mint 2 tbsp
Asparagus Soup
Asparagus Soup This first course makes a splash on our Spring 213 menu! Ingredients: 5 bunch asparagus (stems cut and peeled, then reserved for stock)
