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What We Cooked & Why We Cooked It

Oct 14, 2013
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The Vegetable Fried Quinoa and Apple Galette are both easy and delicious fall recipes that the whole family can enjoy. The vegetable fried quinoa is a great way to introduce kids to the super nutritious and nutty grain, which is both a source of protein as well as a whole grain. The apple galette (a rustic tart) is a simple and classic dessert, and a wonderful way to highlight any seasonal fruit.

 

In class, students practiced knife and cooking skills, such a chiffonade, dice and sauté. They also learned how to make a flaky, tasty pastry dough from scratch.

 

Tips For Cooking These Recipes At Home

You can use a variety of fall produce in the vegetable fried quinoa. We used broccoli, carrots, and bok choy, but just about any fall vegetable will do, from kale to cauliflower. This recipe is also good with a little added spice such as jalapeno or sriracha. Students at the New York City Housing Authority (NYCHA) St. Mary’s Community Center love spicy food, so they added some cayenne to their vegetable quinoa.

 

For best results, bake galette immediately after assembly to prevent the fruit from leaking out of the dough. Bake on the bottom rack of the oven to ensure that the bottom browns quickly and will not get soggy.
 
 

The Art of Cooking Gala Dinner & Live Auction

Sep 13, 2013
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Please join us on Tuesday, October 15th, 2013 at Sotheby’s for The Art of Cooking, a gala dinner and live auction honoring Rachael Ray and the Mayor’s Fund to Advance New York City. All proceeds from this benefit dinner will go to support The Sylvia Center and our cooking programs in New York City Housing Authority (NYCHA) community centers. As a special treat, part of the dinner will feature dishes prepared by Sylvia Center chef instructors and student chefs!

 

Rachael Ray’s Yum-o! organization empowers kids and their families to develop healthy relationships with food and cooking by teaching families to cook, feeding hungry kids and funding cooking education and scholarships. Since 2006, Yum-o! has teamed up with a variety of partner organizations to accomplish its three-tiered mission: Cook, Feed and Fund.

 

The Mayor’s Fund to Advance New York City facilitates innovative public-private partnerships citywide in areas including the environment, youth development, health, financial empowerment, volunteerism, and the arts. During the Bloomberg Administration, the Mayor’s Fund has helped pilot and expand several healthy eating initiatives including The Sylvia Center’s programming, the citywide school gardens initiative, salad bars in schools, and NYC Green Carts.

 

Through a partnership with Rachael Ray’s Yum-o! organization and the Mayor’s Fund to Advance New York City, The Sylvia Center provides healthy cooking and nutrition classes in New York City Housing Authority (NYCHA) community centers that reach over 2,000 children and teens each year. The program helps young people develop knowledge of and love for cooking, become conscious consumers, and make healthy food choices for themselves and their families.

 

The mission of The Sylvia Center is to inspire children to eat well through hands-on learning experiences on the farm and in the kitchen. Through our programs, children learn what fresh food is, how delicious it tastes, and how to prepare it for themselves and their families.  We teach skills that inspire children to establish independent healthy eating habits—so that they may lead healthy and productive lives.

 

Sponsorship Tables and Tickets

To ensure that your entire contribution goes toward supporting our programs at The Sylvia Center, please note that our preferred method of payment is via check. This will help us avoid credit card and ticket fees.

 

Click here to print out the reply card to send with your check. Please make checks payable to The Sylvia Center and send your payment to:

 

The Sylvia Center Art of Cooking Gala

c/o McEvoy & Associates

32 Union Square East

Suite 406

New York, NY 10003

 

Individual tickets are also available online here.

 

Diamond Sponsor  $50,000

Provides funding for one NYCHA Community Center after school and family cooking program for one year and one 6-month, fulltime Sylvia Center at Katchkie Farm internship. Includes Premium table of 10; Diamond electronic journal ad; recognition in program and online materials; acknowledgment from the podium. $48,500 is tax-deductible.

 

Platinum Sponsor  $35,000

Provides funding for one NYCHA Community Center after school and family cooking program for one year. Includes Prominent table of 10; Platinum electronic journal ad; recognition in program and online materials; acknowledgment from the podium. $33,500 is tax-deductible.

 

Gold Sponsor  $20,000

Provides funding for youth and teen cooking program at one NYCHA Community Center for one year. Includes table of 10; Gold electronic journal ad; recognition in program and online materials. $18,500 is tax-deductible.

 

Silver Sponsor  $12,500

Provides funding for family cooking program at one NYCHA Community Center for one year. Includes table of 10; Silver electronic journal ad; recognition in program and online materials. $11,000 is tax-deductible.

 

Platinum Benefit Ticket  $2,500

One ticket to the benefit. Recognition in program and online materials. $2,350 is tax-deductible.

 

Gold Benefit Ticket  $1,250

One ticket to the benefit. Recognition in program. $1,100 is tax-deductible.

 

Silver Benefit Ticket  $750

One ticket to the benefit. $600 is tax-deductible.

 

Electronic Journal Ads

An ad buys you time in our electronic journal, which will be prominently projected throughout the evening. Ads due by September 30, 2013

Diamond Ad  $2,500

Platinum Ad  $1,500

Gold Ad  $1,000

Silver Ad  $500

 

Gala Chairs

Cindy & David Edelson

Trudy Elbaum Gottesman & Robert Gottesman

Amy Todd Middleton & Curt Middleton

Liz Neumark & Chaim Wachsberger

 

Gala Committee

Sharon Avneri & Colin Finkelstein

Lizzie & Scott Domansky

Lara & Doug Holtz

Dina & David Weinstein

Amy Berlin Wolpert & Ivan Wolpert

 

Benefit Committee

Jody & John Arnhold

Ellen Ball

Alison Block & Stephane Gerson

Ashley Bradley

Donna & Anthony Barrett

Laura & Lloyd Blankfein

Alison Cayne

Ronnie Davis

Wendy Dessy

Leslie Dezer & Ricardo Salmon

Lauren & Lee Feldman

Karen Freedman & Roger Weisberg

Nina Freedman & Michael Rosenbaum

Susan Freedman & Richard Jacobs

James Frey

Barrie Glabman & Adam Schwartz

Rozanne Gold & Michael White

Anne Heyman & Seth Merrin

John G. Hall

Harriet & Len Holtz

Maureen & Jonathan Holtz

Robert L. Ireland, Jr.

Stacey & Curtis Lane

Fran & Jack Levy

Amanda & Marcel Lundberg

Jackie Mahal & Ben Segal

Dodi Meyer, MD

Katie Michel

Janet Montag

Lori & David Moore

Gary Podell

John Rhea

Heidi & Richard Rieger

Betsey Ruprecht

Rebecca & Arthur Samberg

Tracy Chutorian Semler & Eric Semler

Jill & Howard Sharfstein

Peggy & David Tanner

Teri & Barry Volpert

 

 

Fall Harvest Day & Community Potluck

Aug 28, 2013
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Sylvia’s Table: Farm-Fresh Cookbook On Sale Now

Aug 15, 2013
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Every year, children flock to the Sylvia Center at Katchkie Farm in upstate New York to learn firsthand about where fresh food comes from—how to grow it, how to harvest it, and how to use it to prepare great-tasting meals. Now Sylvia’s Table brings these lessons and recipes straight from the farm to your kitchen in a deliciously unique cookbook for families. From Homemade Apple Roll-Ups to Butternut Squash Bread Pudding and from Spinach and Strawberry Salad to Grilled Tamarind Turkey Burgers and Baked Sweet Potato Fries, here are almost two hundred recipes that you and your family will enjoy.

 

Featuring recipes from “the friends of Katchkie Farm”—chefs like Michael Romano of Union Square Cafe and Jonathan Waxman of Barbuto; culinary experts including Food & Wine’s Dana Cowin; cookbook authors Giuliano Bugialli, Rozanne Gold, Deborah Madison, and, Sara Moulton; and many others—this is a family cookbook guaranteed to be loved by cooks (and kids) of all ages.

 

Available Now

 

Order Today!

All profits go to benefit The Sylvia Center.

 

 

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    Featured Seasonal Recipe

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    Baked Pears with Yogurt, Honey, and Cinnamon Serves 12 (1/2 pear per person) Ingredients: 6 Bosc Pears, peeled, halved lengthwise, and cored 4 tablespoons salted butter, melted 2 cups yogurt 1/3 cup honey 1 teaspoon ground cinnamon 12 fresh mint leaves 1. Preheat the oven to 400°F for 20 minutes. 2. Meanwhile, brush the pears with butter and place them, cut-side down on a parchment-line baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes. 3. Transfer the pears onto a platter, cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, and serve.
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