Shaun Roberts
I thought the desserts were a refreshing change from the oversized desserts of seasons past. Moving away from the oft-expected rich, chocolate desserts, there was a lighter, seasonally fruit-forward, and more calorically economical approach to the plating. My favorites of the desserts, the few that I feel will receive a surprising amount of attention this summer are the pina colada, the rhubarb, and the peach.
The appetizers and entrees also were an exciting crayola box of colors (purple carrots with its orange cousin and white turnips is one that I am still thinking about), that once in season, will be able to explode with the truth of their flavors (maybe I was just excited to leave cold weather and dark food behind for summer dishes). The chef's really played with the harmony of the product and its presentation (each plated item was defined by its unique selection of china, as if it organically, or at least intentionally, was grown right from that plate). And the flavors were surprising (the melon and tomato, with the kick of chili heat) and the colors of the asparagus starter with its earthy contrast between the dark squid ink and the morel mushrooms and the springy green of the asparagus. My favorite was the twisted fish and chips of the potato wrapped monkfish, such a clever idea!
Rob Arango
Every season our Culinary team is ready to chop, braise, sauté and emulsify the hottest trends in the food world. It has been reported among the food elite that pork is out and beef is in. But at the same time vegetables are the new meat? Sliders and foie gras stuffed burgers are history. Korean tacos and salt aficionados are in hot demand for 2011 and Nordic food is becoming the buzz around town. I also heard pie is the new cupcake?
At our Spring and Summer tasting a few first courses must receive honorable mentions. The Heirloom Cherry Tomato and Melon Salad with honeydew emulsion, Serrano chile, marcona almonds and mint. The real kicker in this dish was the unexpected heat from the Serrano Chile oil mixed with sweetness of the melon.
My favorite entrees to highlight included the Sumac Seared Lamb Loin with vanilla parsnip puree, morels spring peas and pea tendrils. The intense apple green from the spring peas and soft vanilla from the parsnip puree were the perfect back drop for the delicate lamb of loin. Second in line was the Moroccan Spiced Halibut with minted white quinoa, fava beans, crispy asparagus and preserved lemon vinaigrette. Every bite of the halibut (clearly my favorite fish to eat) was accompanied by a hint of mint, lemon and the Moroccan spices. A healthy option for anyone who wants to make fish the new meat!
We finished with eight desserts—I could mention them all but one does deserve to win a Golden Globe. The Red Velvet Parfait, white wine reduction cherry glaze, red currant sauce and red wine tuile. Basically this dessert takes a red velvet fan to complete bliss. Nothing less than pure love.
Nancy Isa
Spring & Summer for New Yorkers are all about shedding layers and cleaning up. We shed layers of clothing, layers of extra weight, and layers of snow and ice that have piled up during the winter months. When this concept is translated to food; I can see the same principles applied to the menu design of the Great Performances Spring/Summer 2011 tasting - Goodbye heavy, rich, fried, creamy, coated ingredients; hello clean, light, simply prepared vegetables and proteins presented in their natural state with the layers removed.
Josh Tierney
Forecast:
...the White & Green Asparagus salad will be the first course of the season- the juxtaposition of ultra-fresh-from-the-farm greens, contemporary quail egg, and sultry black truffle and squid ink vinaigrette are a modern culinary rendering of spring-turning-into-summer. The Moroccan Spiced Halibut and Grilled Skirt Steak will be a big hit with spring and summer parties In the Hamptons. The use of cool, refreshing ingredients like watermelon, parsley, citrus, and mint will be irresistible paired with the breezy location. The ripple effect of a Middle Eastern style revival may also help to sell the Moroccan Spiced Halibut. I’d love to see the Red Velvet Parfaits sold as a passed sweet- presented as miniatures. This dessert tricks the eye to look like ice cream sandwich- the perfect presentation for chic summer parties that wont melt under the sun for outdoor, daytime events...
Karen Hillburn
I thought this was the BEST tasting yet. The visual presentation was awesome. Dishes looked like they were from top New York City restaurants. The taste was there, too. Flavors and textures were very interesting and exciting yet balanced. And the colors!!!!... It was like they pulled them from the rainbow. Bright greens, oranges, pinks... The plates literally looked happy.
I think the biggest seller will be the White and Green Asparagus Salad with Pea Tendrils, Morels, Quail Egg and Black Truffle-Sherry Vinaigrette. The King Oyster Mushroom Carpaccio Salad of Haricots Verts, Parmesan and Lemon Truffle Vinaigrette will be a contender first course. My favorite entrees (which was a tough decision) were actually chicken this season... the Herb Seared Chicken Breast with Joe's Dairy Ricotta Dumplings, Spring Vegetables and Spinach Veloute and the Prosciutto Wrapped Chicken Breast Filled with Sweet Pea Mousse, Creamed Corn Risotto and Pickled Chantrelles. Desserts were gorgeous and refreshing. I'm a chocolate fan all the way BUT I actually recommend the Buttermilk Panna Cotta with Strawberry Poppy Seed Compote and the Pina Colada Mousse. They will truly hit the spot!
Marie Robinson
To me spring means LIGHT and BRIGHT and I think the chefs did a great job of making light and bright food at the Spring 2011 tasting. Every course displayed beautiful colors, fresh flavors and definitely hinted that spring is near. I enjoyed that the food was simple and clean and didn't feel too "showy", it was real food. I do wish that we could have seen some vegetarian or vegan options as many of our clients do request these types of meals. I look forward to spring and seeing this tasting menu in action.
Linda Abbey
The colors of spring are bursting from the plates of the recent Spring/Summer tasting at Great Performances
The greens of asparagus tips and sweet peas
The sunburst orange of baby carrots
The lavender of purple potatoes
My favorite dish: Chicken and Ricotta Dumplings with Spinach Veloute
Too many sublime desserts but if I must…..Buttermilk Panna Cotta
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Official spring is still a month off but has certainly already arrived at GP.
Sally Parham
Mélange of Spring Vegetables: the season’s best flavors and most vivid colors.
Panna Cotta: (for the first course) made of Orange-Scented Goat Cheese served with Roasted Candy Cane Beets Salad OR (as dessert) made of Creamy Buttermilk layered with Strawberry Poppy-Seed Compote.
Mint: as a fresh accent in Vinaigrette, White Quinoa, and Blueberry Polenta Cake.
Heirloom Cherry Tomato and Melon Salad: worth planning an entire event in August for this dish alone.
Ricotta Dumplings: just gotta love ‘em.
Wallis Turner
I love the idea of celebrating the Katchie Farm products by using them on Appetizers where they are the focus, instead of losing them in the entrée. The Roasted Red and Yellow Beet was beautiful and elegant. Katchie products will remain to be a focus by sales team and desired by clients.
But what’s the new Beet? I don’t think there needs to be one!
Heirloom Cherry Tomato and Melon Salad will be a hit!! So fresh and colorful.
Joanna Nadel
I loved most, (and think our clients are looking for) the dishes with lighter sauces and side accompaniments - grains, vegetable medleys, vinaigrettes, chimmichuri, etc. I think entertaining with a more health-focused menu is most definitely IN. Then, there is always a place for a BEAUTIFUL, appropriately portioned, dessert (day 2).
Have a great weekend, GO JETS!!!!
Jodi Smith
I thought the tasting was great (a big improvement!) and will be really easy to see this upcoming season. The plates were colorful, clean and a more modern presentation which is exactly what my client are looking when they see the plate. Flavors were bold but the food is still very recognizable and comforting to the guests. The chocolate caramel dessert was out of this world. I have been talking about it for 3 days now to my friends, family and anyone who will listen to me. Another favorite was the tomato first course. The seasoning and flavors were amazing. I am really excited about the menus!!!
Sara Goldwitz
My thoughts about the Spring/Summer dishes were that they were all really smart looking. Nothing was fussy, the food looked modern and edgy while at the same time having a playfulness to it. And the best part was that everything tasted GREAT!
Plum dessert - 2nd night
Pina Colada mousse - 1st night
The filet with dumplings - 2nd night
The ricotta dumplings from the chicken entree - 2nd night
ALL of the fish entrees (especially the potato wrapped halibut - 1st night; and the one with lemon & fava bean quinoa - 2nd night)
The beef carpaccio first course - 1st night
As far as what clients will like, Karen and I thought the asparagus first course with the quail egg, drizzled with the black vinaigrette (truffle?) would go over well at Sotheby's because the presentation is so beautiful.
Amanda Simkins
According to Wikipedia the color Green is “associated with regeneration, fertility and rebirth for its connections to nature.” Appropriately, this color was dominant in Great Performances’ new Spring/Summer Menu. From a Chicken Breast filled with Sweet Pea Mousse, to Smoked Salmon Terrine with a Cucumber Lime Gelee, or even a Grilled Skirt Steak with a Watermelon and Parsley Salad, Green was present in a wide range of flavors and shades. And after a cold, dreary winter, what a better way to celebrate a new season than with fresh foods and the glorious color of Green!