CELEBRATING MOTHER'S DAY
By Great Performances
We set aside the second Sunday in May each year to celebrate the mothers in our lives (although really, we should celebrate them every day!) Mothers – biological mothers, chosen mothers, and mother figures – play such a significant role in our lives. From the moment we are connected, they give us unconditional love, unflagging support, and even the tough love we need to become the best version of ourselves.
As we reflect on the countless things mothers do for their children, it’s only right that we take a day to honor and celebrate them.
We’ve rounded up some of our favorite ways to celebrate the moms in our lives. From special meals that you can cook at home to fun experiences outside the home, we’ve got you covered.
Make Your Mom a Homemade Breakfast for Mother's Day
Prepare your mom’s favorite recipe for a special start to Mother’s Day! Or check out our library of breakfast and brunch recipes for inspiration. Pro tip: don’t forget to clean up afterwards!
Take Your Mom on a Special Outing for Mother's Day
From enjoying nature at Wave Hill and savoring a delicious picnic to exploring art at The Brooklyn Museum followed by a meal at The Norm, we’ve got some fun ideas for places to go and things to do with your mom.
Wave Hill
New York Botanical Garden
Crotona Park
Dizzy’s Club at Jazz at Lincoln Center
Come Sunday: Duke Ellington’s Sacred Works
Featuring Joy Brown and Luther Allison
Poster House
Angel’s Share Pop-up
(Saturday, May 13)
For more events and ideas browse our list of partner events and Bronx events.
Give Your Mom a Card for Mother's Day
Check out our beautiful Mother’s Day card that you can print and fold, with plenty of space for your own special message. We even have cards that younger members of the family can personalize by coloring in.
Get Creative with Homemade Gifts for Mother's Day
Give homemade gifts instead of store-bought items. We’ve got some delicious recipes that are perfect for making at home and gifting.
MOTHER'S DAY ASPARAGUS AND GOAT CHEESE FRITTATA
By Georgette Farkas
I prepared this dish with Mother’s Day in mind, knowing my own mother, Francine, will love it, and I never compose a spring menu without asparagus. The beauty of this frittata is that it is just as tasty at room temperature as it is hot from the oven. At room temperature it’s a great make ahead entertaining at home dish. For the goat cheese, use a rindless version. I quite like smooth and creamy Chavrie, with just enough bite to contrast nicely with the asparagus. The reason for finishing the frittata in the oven rather than on the stove is that the heat will be gentler and won’t risk browning the bottom of the eggs. Serve with multi grain toast or focaccia, and a green salad tossed with lemon vinaigrette.
Ingredients
- 6 large eggs
- 1/4 cup heavy cream
- 2 tsp olive oil
- 16 to 20 spears asparagus, thin pencil grass preferred (If using thicker asparagus, slice lengthwise to create long, thin strips)
- 1 tbs lemon juice
- 2 tsp lemon zest
- 4 tbs softened goat cheese, softened at room temperature
- Salt and pepper
Preparation
- Heat oven to 350.
- In a small mixing bowl, beat eggs and cream. Add lemon zest and salt and pepper.
- Cut off and discard tough woody ends from asparagus. Cut asparagus tips so that length is equal to half the diameter of the skillet you will use to cook the frittata. This enables you to arrange asparagus in a “sunburst” pattern. Thinly slice remaining asparagus pieces.
- In a non-stick skillet over medium heat add 1 tsp olive oil until warmed. Add asparagus tips and pieces and cook tossing over high heat until cooked through, but still al dente. Season with lemon juice and salt and pepper to taste. Remove asparagus from skillet and set aside.
- Using the same skillet add remaining olive oil over low heat. Add eggs, stirring for just a minute or two until they begin to set. Remove skillet from heat. Distribute asparagus pieces throughout, arranging asparagus tips in a sun burst pattern, if you like. Arrange dollops of softened goat cheese around the center. Place in the oven and bake just until the eggs are set, approximately three to five minutes.
- Loosen the edges of the frittata with a spatula and slide onto a serving platter or serve directly from the skillet if you prefer. Serve hot from the oven or at room temperature.
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Celebrating Mother’s Day
Sharing our ideas for celebrating mom this year. Make her breakfast in bed using one of our recipes or share a lovely day out with her.
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Don’t Hire a Caterer: Spring Hors d’Oeuvre
Georgette Farkas shares some of her tried and true tricks for hosting the perfect Spring soirée.
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Mother’s Day Asparagus and Goat Cheese Frittata
MOTHER’S DAY ASPARAGUS AND GOAT CHEESE FRITTATA By Georgette Farkas I prepared this dish with Mother’s Day in mind, knowing my own mother, Francine, will
Uncategorized
Activity: Mother’s Day Card
MOTHER’S DAY CARD To all the moms out there, Happy Mother’s Day! Download and print a greeting card to give to your mom! Simply print
Recipes
ALI’S FAVORITE PASTA – AMATRICIANA
ALI’S FAVORITE PASTA – AMATRICIANA Food is the heart of everything we do at Great Performances; and for many of us, it’s a cornerstone of
Recipes
Mother’s Day Recipes & Tips
MOTHER’S DAY TIPS & RECIPES FROM OUR FAMILY TO YOURS Hungry for more? Subscribe to our monthly newsletter. Ali’s Favorite Pasta – Amatriciana Emily’s Perfect
MOTHER'S DAY CARD
To all the moms out there, Happy Mother’s Day!
Download and print a greeting card to give to your mom! Simply print and fold in half twice to get a card with space inside for a personal message!
Download Your Card
How to Fold Your Card
MOTHER’S DAY TIPS & RECIPES FROM OUR FAMILY TO YOURS
COLOR YOUR OWN MOTHER'S DAY CARD
Show your love for mom by printing, folding, and coloring in these Mother’s Day cards! It’s the perfect activity for younger family members.
How to Fold Your Card
Celebrations in this first half of 2020 have changed dramatically. We’re forced to be more creative and mindful as we celebrate, finding new ways to come together. We have some ideas for how we can celebrate with our mothers both via video conferencing and in person to make the day even more special and memorable.
Image credit: Wave Hill
Tips for Mother’s Day Celebrations via Video Conferencing
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Plan in advance: Mother’s Day is traditionally a day that phone lines are overloaded, and this is likely to be the case for video conferencing as well. Try starting your calls at off times — at quarter past or quarter to the hour — to help improve your connectivity. Also, make sure you’re not streaming anything on another device as that can impact your call quality.
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Send the invitation: Send the invitation with instructions for how to download the application before the call. For those less technologically inclined, schedule a practice call to help them with their technology so that everyone can see and hear (and be seen and heard).
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Set the scene: Find a fun background for your video conferences. Some apps, like Zoom, make it easy to change your backgrounds. Our friends at Wave Hill have curated a collection of beautiful garden photos that make great backgrounds, especially if you’re missing our Mother’s Day brunch at Wave Hill!
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Share a toast or a meal: Depending on what time you’re having your call, encourage everyone to have a toast ready or you can even share a meal together. If you have a favorite family dish, encourage everyone to make their version of it. It may seem silly,but it can help everyone feel more connected. We’ve got some great recipes for you to try.
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Remember to take a screenshot: Save a memory of the video conference by taking a screen shot. Take several and remind people to look at the camera and smile.
Tips for Celebrating Mother’s Day at Home
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Make a plan: Plan a menu and activities in advance. Take stock of your refrigerator and pantry and decide what else you’ll need to get or what substitutions you can make. We’ve collected some of our favorite Mother’s Day recipes.
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Involve the kids: A great activity for kids is to create an invitation for mom inviting her to join them for a Mother’s Day meal. You can even print out pages from our coloring book to use as a cover for the invitation.
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Set the table: You’ve worked hard to prepare the meal, make sure the table setting is up to par. Use found items in your house to create a tablescape. Kaitlin Walsh, our director of design, used a variety of plates on a textured table cloth. Food presented in small dishes of varying height alongside flowers in a tall vase added color, texture and interest. If you don’t have flowers available, fruits, vegetables, and herbs in jars c an add a sustainable and decorative element.
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Thank mom! Don’t forget to take a moment to thank mom before your meal and let her know how much you appreciate her. Using fancy glasses, even for non-alcoholic beverages, helps add to the festive mood.
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Preserve the moment: Make sure to capture a photo together! Set up a tripod or prop your phone up and use the timer function to get all of you in the shot. It’s sure to be a memory that’s treasured.
Let us know how you’re celebrating Mother’s Day! We’ll be sharing our memories on Instagram and can’t wait to see yours.
MOTHER'S DAY MEMORIES
Gary Bedigan, Brooklyn Venue Operations Director
Our Mother’s day always included big hats (massive), church (my 60 min nap), lots of guilt (Italian, not to be confused with Jewish) and a ton of laughter all around big table. My mom would insist on cooking and providing for the growing family just as she has been for almost 40 years.
Rob Valencia, Executive Chef
Just recently on a trip back to Texas, my mother and I revisited one of my favorite childhood dishes. It was a crockpot soup that my mother would have at the ready on Sundays for lunch after Church, and when my dad would finish up running a long distance race. She called it her “Calabacita.” It was a very flavorful Mexican soup that played a heavy rotation on mom’s menu.
In the 1970s and 80s, while juggling her art career, five kids and a return to college, her crockpot was her best salvation. Back then, this soup was canned tomatoes, frozen corn, thin bone-on pork chop, dried chilies, dried herbs and fresh calabacita squash (a local Texas squash variety meaning “little squash”). She started it in the morning before we went to mass, and it simmered until the afternoon. There was always enough for the inevitable Sunday lunch crasher.
In the years since, this 83 year old has created the most prolific urban garden, full of pecan, apple, pear and citrus trees, varieties of squash, onions, garlics, lettuces, herbs, peppers, broccolis, chards, and quite a few cacti. I’m sure that there will be lots of tomatoes, avocados, watermelon and corn this summer.
I wanted to recreate her Calabacita using ingredients from her garden and still with her beloved crockpot (mom’s is a 6 qt crockpot).
Carly Katz-Hackman, Event Director
Anthony Fassio, Executive Vice President
My mom, Andi, and I always made banana bread together while I was growing up – not necessarily for Mother’s Day, but anytime I needed a sweet fix and/or she had rotting bananas in the fruit bowl (which was often). I’ve long left home and now have a family of my own to make it for.
Anthony Fassio, Executive Vice President
My mother grows her own food, cooks from scratch and can feed a village. She is the embodiment of good food and stellar hospitality. So, it is no wonder that Mother’s Day was spent around a table with her family. Every year we would go to brunch (give her the day off from cooking), listened to her complain about how awful the food was (she was usually right) and then finish the day golfing at her favorite course.
Jenny Baughman, Catering Service Manager
My mom and I have made a handful of recipes that are now our recipes. Our favorite recipe, our seasonaltradition, our special thing. While they may be simple, and definitely common, they are specific to me as they will remind me of her whenever I have them. When my sister left for school, it was just my mom and I in the house and we would argue a fair amount. I remember it as a very difficult time for both of us. I wouldn’t say we worked through it gracefully. I would say, however, that we became very close, and that truce was often earned in the kitchen.
In the winter, we liked to make white cheddar tomato soup and chocolate caramel brownies. In the summer we liked chicken Caesar pasta salad with basil and sun-sweet tomatoes.
For our mother’s day edition I’d like to share our spring tradition – steamed artichokes with hollandaise. She had a book of handwritten recipes cards that we would pull out for this one, and she would always tell me the story of how the first time she made it, and incidentally included it AGAIN when sending me the recipe for our newsletter:
“Hi Jen! I got this recipe from Aunt Chris. When streaming in the hot butter, be sure to keep the lid on but remove the plug for streaming. First time I made it I took the whole lid off and turned it on. Your dad was saying ‘Turn it off! Turn it off!’ It was all over his face and hair, not to mention the cabinets etc. We had a great laugh over it! Enjoy!!”
Cara Zimmerman, Office Coordinator
Growing up, I lived off of fast food. McDonald’s, Wendy’s, Chinese Take-Out…You name it, I ate it. My mom never cooked when I was young. Enter: Tasty videos. Ever since she watched the “Tasty” video’s she thinks she is the next Martha Stewart. Not only does she cook every video they post but she uploads them onto Facebook and Instagram for her friends and family to see. After years of her asking how to upload something to social media, she’s now a social media guru.Thanks to Tasty videos, I love her cooking and I look forward to when she has prepared a homemade meal for me.
Emily Giove, Assistant Event Director
During my senior year of high school, my mom and I traveled to the Cayman Islands – with my ten best friends, and their ten mothers. This trip came about after a series of mother-daughter meetings, where we teenage girls put up our best fight for the typical, unsupervised “wild spring break” experience. Naturally, we ended up with one chaperone per person, a ratio that put our neurotic mothers at considerable ease. Under their watchful eye, my friends and I had a (mostly) wholesome time, scoring big with “Family Night” at Señor Frogs during our allotted one night out on the town. In all seriousness, I would not have had it any other way – this week made for unforgettable memories with my mom that I will always cherish.
Jeannie Modaff, Assistant to Ronnie Davis
26 years ago this Mother’s Day, our daughter Abbie was born. We were living in Park Slope, and the cab driver gave us a free ride to the hospital because it was Mother’s Day! Awwwwwwwwwwwwwwwwwwwwwww!!!!!
After giving birth, crying and delighted at the enormity of this wee thing, I got very, very hungry. A friend brought us takeout (“us” would be Bob and me, not the new babe, and that friend used to work for Ronnie, too). I can’t remember exactly what it was, but it was greasy and delicious and there were fries…!
And Abbie Rose has always been a gem of a daughter! How not, born on Mother’s Day!
Jessica Wincott, Assistant Event Director
This is not much of a story but it is the recipe for the best dessert bars ever. I guess the “story” is that I’m literally known as the gooey brownie girl to my friends. My mom has been making these since I can remember and anyone who is even a semi-close friend of mine knows about them and forces me to make them for any party. I was once walking through Penn Station and ran into a friend of a friend. She introduced me to her boyfriend and he said, “OMG is that the gooey brownie girl?!” So, that’s my story…..and here’s the recipe!
DELICIOUS RECIPES FOR THE SPRING HOLIDAYSo
By Great Performances
We celebrate all of life’s moments with food – and especially during the holidays. This month we’re observing Ramadan (Ramadan Mubarak!), Passover, and Easter among others. We’ve polled our GP family, including our friends over at Poster House, to get some of their family-favorite recipes.
From a fun spin on a hot dog from Liz to the truth about a beloved family dish from Jenell, we’re sure you’ll enjoy these recipes. We also have some recipes (including an award-winning one!) from our friends at Poster House, an incredible museum in Chelsea dedicated to the impact posters have had—and a beautiful venue for everything from corporate workshops to baby showers.
Let us know if you try any of these recipes at home! We’d love to see pictures and you can tag @GPFood on Instagram!
Char Grilled Baby Carrots
by Andrew Smith, Culinary Director
During the spring holidays I tend to look for something light that will work with all the holidays.
Ingredients
- 17 ea baby carrots, grilled till cooked through approximately 10-12 minutes medium heat
- 1/3 cup chopped dill
- 1 each fresh lemon juice and zest
- 1 cup coconut milk yogurt (non-sweet)
- 8 ea marigold flowers stem removed chopped
- ¼ cup spiced almonds chopped ( agave, chili powder, cinnamon toss and bake 325 degrees 7 minutes)
Directions
Toss baby carrots in olive oil and salt to season. Then grill over a medium heat turning to avoid burning. Once cooked through place in mixing bowls with dill, lemon juice, lemon zest and chopped almonds. On a serving plater spread yogurt to create a bed for carrots and garnish with marigolds
Serves 6
Matzoh Dogs
by Liz Neumark
We have a weekly family tradition of preparing hot dogs for my father and my son. For Passover, we needed a Passover-friendly version of the traditional bun for the hot dog. And so, the matzoh hot dog entered the Neumark family cookbook!
Take a square of machine made matzoh and place it in a pan with water to cover the top (1/2“).
Press the matzoh between some paper towels so that it is pliable, damp and not too wet.
Take a hot dog and lightly spread some mustard around it. if you don’t like mustard, you can use some mayo or a little ketchup.
Roll the matzoh around the hot dog, like you are wrapping it in phyllo pastry, overlap it a little, then trim the extra for the next hot dog. The ‘pasty’ matzoh should form a snug blanket around the dog.
Heat a frying pan with grapeseed or vegetable oil – when you add the dog it will splatter so be ready. Keep turning as it gets cooked and crispy. Let the dog get hot inside too.
Enjoy with your favorite condiments!
Aunt Bev’s Noodle Pudding (aka Noodle Kugel)
by Jenell Cruickshank
Growing up I spent a lot of time with my Aunt Bev. She always made the best food, typically Jamaican (oxtails, rice and peas, plantains, escovitch fish) for trips to the park, the beach, and most importantly the holidays. One thing in particular that we always looked forward to was her Noodle Pudding, this rich & creamy noodle concoction with just a little crunch on top amazing! No Mac and cheese needed on the dinner table when Aunt Bev’s noodle pudding was there! Everyone asks for seconds and takes a few slices home.
Unfortunately, Aunt Bev passed away but my mom carries on the tradition making her Noodle Pudding for every holiday and It feels like a little part of her is still with us.
Once I started working in catering I realized Aunt Bev’s noodle pudding was her version of the very traditional Jewish dish Noodle Kugel ! it makes me giggle because all these years it was this magical recipe I thought she created herself. To my family it will always be Aunt Bev’s Noodle Pudding and look forward to having it this Easter Sunday 😊
Ingredients
For the Noodles:
- 1 (8-ounce) package medium-wide egg noodles
- 1 (16oz) package of sour cream
- 1 (8-ounce) package Philadelphia cream cheese
- 1 teaspoon vanilla
- Sugar to taste
- cinnamon or nutmeg to taste
For the Topping:
- 1 1/2 cups cornflakes cereal, crushed
- 2 tablespoons unsalted butter, melted
Directions
- Gather the ingredients.00:46
- Heat the oven to 350 F. Butter a 9 x 13 x 2-inch (3-quart) baking dish.
- Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. Drain well and set aside.
- In a large bowl, beat together the sour cream, cream cheese, until smooth.
- Add the cream cheese mixture to the noodles.
- Add the vanilla & sugar make sure its well mixed.
- Pour into the prepared pan and smooth the top with a spatula.
*** You can add raisins in the cream cheese mixture if you like.
Make the Topping and Bake
- Add crushed cereal on top of noodles
- Drizzle melted butter on top so all the cornflakes are covered.
- Bake in a heated oven for approximately 1 hour or until it is set in the center and golden on the bottom.
Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve.
Great Grandma's Passover Mandelbread
by Samantha Hirsch, Director of Education at Poster House
It’s not Passover without this mandelbread recipe! Similar to a biscotti, dipped in coffee it’s a treat that makes you forget it doesn’t have any flour in it!
Poster House is one of Great Performances’ newest venues. A hidden gem in Chelsea converge, it’s the first museum in the U.S. dedicated exclusively to posters. Poster House is dedicated to presenting the impact, culture, and design of posters, both as historical documents and methods of contemporary visual communication. The beautiful space is perfect for a variety of events from company workshops to baby showers and more!
Ingredients
- 2C Sugar
- 1/2 C butter (softened)
- 6 Eggs
- 2 3/4 C Matzo Cake Meal
- 1/2 tsp. Salt
- 3/4 C Potato Starch
- Choc. Chips/Walnuts
- Optional mixing Sugar/Cinnamon Mixture for Topping
Directions
Cream sugar and butter. Add eggs one at a time. Beat Well. Fold in the cake meal, salt, potato starch and add chocolate chips/nuts (if using). Mix well. On a greased/lined cookie sheet, spoon dough onto the sheet and form into 2 equal sized loaves about 2″ wide . Sprinkle with the cinnamon and sugar mixture and bake at 350* for 30-40 minutes.
Chess Pie
by Sarah Sloan, Shop Associate, Curatorial Assistant at Navy Yard, Poster House
Chess Pie is a classic Southern dessert that is often overlooked. My grandmother’s was award-winning. In 1990, she entered her recipe into the Crisco National Pie Contest and won the blue ribbon for Mississippi, landing her a spot in the national competition as well as the inclusion of her recipe in Crisco’s “Pies for All Seasons” cook book. However, we always ate this one at Easter! This pie is absolutely divine and thinking of it brings back so many fond memories.
Poster House is one of Great Performances’ newest venues. A hidden gem in Chelsea converge, it’s the first museum in the U.S. dedicated exclusively to posters. Poster House is dedicated to presenting the impact, culture, and design of posters, both as historical documents and methods of contemporary visual communication. The beautiful space is perfect for a variety of events from company workshops to baby showers and more!
Ingredients
10-inch Crust:
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 6 tablespoons Crisco butter-flavored shortening
- 5 tablespoons ice cold water
Filling:
- 3 cups sugar
- 1/2 cup butter or margarine, softened
- 5 eggs, lightly beaten
- 3 tablespoons cornmeal
- 2 teaspoons vanilla
- 1 cup milk
Directions
- For crust: Place flour, salt, and Crisco in a bowl. Mix with fork until the consistency of cornmeal. Add water one tablespoon at a time, until pastry follows fork around the bowl leaving bowl almost clean. Place dough ball on rolling board, shape into flattened ball. Roll until pastry is two inches larger than inverted pie plate. Place sheet in greased pie plate. Work out air pockets and press into plate. Trim edges. Cut tiny leaves from rolled pastry scraps and overlap around edge or flute. Do not bake. Heat oven to 325 degrees fahrenheit.
- For filling: Combine sugar and butter in large bowl. Beat at low speed of electric mixer until blended. Beat in eggs, cornmeal, vanilla and salt. Add milk. Beat at low speed until blended. Pour into unbaked pie crust.
- Bake at 325 degrees fahrenheit for 1 hour 20 minutes or until filling is set. Cover edge of pie with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftover pie.
We love all holidays and celebrations here at Great Performances, but there’s really nothing quite as special as celebrating the moms in our lives! With Covid restrictions being lifted and warmer weather coming, we hope you’ll be able to celebrate with your loved ones in person this Mother’s Day weekend.
We’ve rounded up some great activities for you to enjoy with the moms in your life. You can head upstate to the First Annual Women in Food and Farming Festival at Stone Ridge Orchards; head to the Bronx to enjoy the jewel that is Wave Hill and their annual Mother’s Day celebration — this year, as a picnic on the lawn; or enjoy a picnic meal outdoors at Brooklyn Museum or to take home.
Our venue partners are also sharing special Mother’s Day packages. Picnic on the lawns of Wave Hill, an idyllic garden in The Bronx, or pick up a basket at Brooklyn Museum and enjoy al fresco dining.
Looking for something a little different? The First Annual Women in Food and Farming Festival takes place on Saturday, May 8 at Stone Ridge Orchard a quick two-hour drive from New York City. It’s the perfect way to celebrate mom and women as you explore the outdoor market – and perhaps pick up some goodies for Sunday!
Mother’s Day in Brooklyn
Mother’s Day Picnic at the Brooklyn Museum
Sunday, May 9 from 11:00 am – 4:00 pm
Custom picnics are available for pick up from 11-4 pm at the Brooklyn Museum Food Truck, located in front of the museum. Bring a blanket, and enjoy your lunch in the sculpture garden, or near by Prospect Park. Each picnic includes your complete meal, cutlery and bottled water.
Mother’s Day in the Bronx
Mother’s Day Picnic at Wave Hill
Sunday, May 9 from 11:00 am – 3:00 pm
This year, Mother’s Day and our traditional Mother’s Day picnic are so very welcome! In addition to the opportunity to start your morning at the Family Art Project, or join our first Garden Highlights Walk in the afternoon, we invite you to enjoy a custom Mother’s Day picnic provided by Wave Hill exclusive caterer Great Performances. Be sure to make your reservations now for whatever menu of events you’d like to share with Mom. May we suggest you cap off the day with a browse in The Shop at Wave Hill? We think Mom will be grateful!
Mother’s Day Weekend Upstate
First Annual Women in Food and Farming Festival
Outdoor Market at Stone Ridge Orchards
Saturday, May 8 from 11:00 am – 4:00 pm
Location: Stone Ridge Orchards, Stone Ridge, NY
Ticket Information: Tickets must be purchased in advance
SHOP! TASTE! LEARN!
On May 8th & 9th, 2021 (Mother’s Day Weekend), EscapeMaker.com will present the 1st Annual Women in Food & Farming Festival at Stone Ridge Orchard in the Hudson Valley of New York State – 2 hours outside of New York City.
The hybrid live/virtual event open to the public will honor and celebrate more than 50 women-owned farms and businesses in the food and craft beverage industries and also provide resources to women in business.
By Sarah Prawl
Time is running out to make plans for Mother’s Day! Celebrate the mothers in your life with delicious food and exciting entertainment at our partner venues. Create new memories (and share old ones) on this special weekend.
Mo’Nique’s Mother’s Day Comedy Special
Saturday, May 11 at 8:00 pm
The multimedia powerhouse, stand-up artist and Oscar-winning actor hosts an evening of fun with Tone-X and Friends. Learn more here.
Asia Society Mother’s Day Afternoon Tea
Sunday, May 12 at 11:30 am – 2:30 pm
Celebrate the mothers in your life with our Asian-inspired afternoon tea at the Garden Court Café located within the Asia Society Museum. Make your reservation today as seats are limited.
BLACK VELVET: Architectures And Archetype
Sunday, May 12 at 3:00 pm
Shamel Pitts (former Batsheva Dance Company member), Mirelle Martins and Lucca del Carlo present an original multidisciplinary performance work that celebrates the textures, beauty, delicacy and power within us. Learn more here.
Creativity Lab
Sunday, May 12 from 4:00 pm – 5:30 pm
After a delicious Frida Kahlo-inspired brunch at The Norm, explore your creative side at Brooklyn Museum’s Creativity Lab. In this drop-in workshop for all ages, take inspiration from the museum’s galleries and learn artistic techniques with a special project for the whole family to enjoy! Learn more here.
Mother’s Day Brunch
Sunday, May 12
Seatings at 10:30 am and 1:30 pm (Each seating is for two hours)
Celebrate the mothers in your life at a festive Mother’s Day Brunch at the historic Wave Hill House. Enjoy a pear mimosa and indulge in seconds of our Horchata French Toast at our brunch buffet. Check out the menu and make your reservation by noon, Wednesday, May 8 by purchasing your ticket here.