THANK YOU FOR JOINING US!
We hope you enjoyed our inspiring stories of courage and resilience… and thank you for helping us raise over $1million.
If you are joining us for the first time, enjoy our presentation. You can still take advantage of our cocktail and cooking recipes, and watch our cooking segment in its entirety. You can also enjoy Treasures from the Attic, And while the Dance Party is over, you can watch it to look for friends and colleagues.
You may continue to support us by using the donate button on this page. Please reach out to us if you would like to help the hospital complete the expansion of the essential Emergency Department.
GEORGETTE FARKAS – RESTAURATEUR
Georgette Farkas, a native New Yorker and restaurant professional with an international career of over 30 years, first began her culinary journey as an apprentice cook at the age of 16. Today she serves as Culinary Ambassador for Great Performances, the renowned New York City catering company.
Georgette began gaining hands-on culinary experience by apprenticing in the kitchens of Roger Vergé’s Moulin de Mougins, Alain Ducasse’s Louis XV in Monte Carlo and with Daniel Boulud while he was executive Chef at New York’s Hotel Plaza Athenée. Georgette later returned to work for Daniel, serving as his Public Relations and Marketing Director from 1995 to 2012. During her 17-year tenure she was one of a small group of executives who helped to extend Boulud’s Dinex Group to 14 venues.
Ms. Farkas went on to create her own restaurant, ROTISSERIE GEORGETTE, inspired by the simple yet sensual and time-honored traditions of rotisserie cooking. Her love of succulent roasts and an abundance of seasonal vegetables set the tone for refined French accented comfort food, paired with her caring service. The setting combined Georgette’s own stylized take on relaxed refinement. Along with its reputation for deeply satisfying cooking, Georgette’s very personal approach to hospitality was the restaurant’s trademark. Ms. Farkas operated Rotisserie Georgette for over six year from 2013 through 2019.
While entrepreneurial spirit is woven into her DNA (her family is known for having created Alexander’s department stores), Georgette learned her trade hands-on through the discipline of various operational positions at fine hotels and restaurants. After studying European history at Harvard, Georgette went on to attend the Ecole Hôtelière de Lausanne. Early on she trained in esteemed establishments including the Hotel Richmond in Geneva, Hotel de Crillon in Paris, even worked as a bartender at Blake’s Hotel in London and with night club impresario Régine at the Hotel Marignan in Paris. Her first exposure to culinary communications came as assistant producer for Chef Pierre Franey’s 26-episode PBS “Cooking in France” television series.
Ms. Farkas has been recognized with a “Restaurateur of the Year” (2015) award from the Manhattan Chamber of Commerce, a Wine Spectator “Award of Excellence” (2015), a Women Chefs & Restaurateurs “Golden Fork Award” (2014) for excellent service and NYC Hospitality Alliance “Front of House Award” (2018).
Butternut Squash Farrotto, Braised Radicchio, Spiced Pumpkin Seeds
Serves Four – By Georgette Farkas
1 cup Butternut Squash, peeled, upper section sliced in ¼ “slices, remainder in small cubes
1 cup Farro
1 cup Onion, roughly chopped
2 cloves Garlic, roughly chopped
2 sprigs Thyme
2 sprigs Sage Radicchio, halved and thinly sliced
1/3 cup, approx. Olive oil
1/4 cup White wine, Vegetable stock, Parmesan, grated
½ cup Pumpkin seeds
1 tsp Allspice
Salt and pepper
- Pre-heat oven to 350.
- Line two separate sheet trays with parchment or aluminum foil.
- Place sliced squash on sheet tray and toss in just enough olive oil to coat. Season with salt and pepper, sprig of fresh thyme and sage.
- Bake until squash is cooked through. Will be slightly caramelized around the edges. Remove from oven and set aside.
- On second tray, place pumpkin seeds and dress with 1 tbs. olive oil, allspice, salt and pepper to taste. Bake approximately 10 minutes, or until crisp and very lightly browned. Remove and set aside.
- In a small sauté pan over medium heat add thinly sliced radicchio and sprig of thyme. Cook stirring occasionally, just until radicchio is wilted. Season with salt and pepper to taste and set aside.
- Add 3 tbs. olive oil to a large heavy bottomed saucepan over medium heat. Add onion, cubed squash and garlic and cook stirring until onion is translucent. Add farro and stir until farro is lightly toasted.
- Add white wine and stir until wine is mostly evaporated. Add 1 cup vegetable stock stir occasionally over low flame.
- Continue to add vegetable stock, a little at a time, cooking farro until al dente and the stock is absorbed.
- Return sliced and roasted squash to oven to warm.
- Fold in the wilted radicchio and grated parmesan into farrotto. Garnish with roasted squash slices on top, season with salt and pepper, and serve.
- 2 full size sheet trays
- Small Sauce pan
- Heavy Bottomed Saucepan
- Aluminum Foil or Parchment Paper
- Measuring cup
Great Performances remains committed to serving our communities. From crises including 9/11 through the Covid-19 pandemic, we’ve always answered New Yorkers’ calls for help. Through The City of New York Department of Sanitation (DSNY), we’ve worked with The Department for the Aging (DFTA) providing meals for homebound seniors and with the Office of Emergency Management (OEM) we provided meals for distribution to food insecure New Yorkers. In our Bronx neighborhoods, we support food delivery programs in three NYCHA community buildings and provide Rap4Bronx with 100 meals daily for their food relief efforts. Additionally, we partnered with The Sylvia Center for their Fresh Meal Fund, preparing and delivering meals for hospital and healthcare workers at some of the hardest hit facilities in the area, such as The Brooklyn Hospital.
Complement your Founders Ball culinary experience with these fall festive cocktails crafted for The Brooklyn Hospital Foundation by Great Performances and Celebrity Chef Georgette Farkas. Shake or Stir!
1.5 oz. Grand Marnier
1 oz. Mezcal
.75 oz. Lemon Juice
.75 oz. Orange Juice, freshly squeezed
1 dash Grapefruit or Orange Bitters
GLASS: Chilled Martini
GARNISH: Caramelized / seared orange slice
DIRECTIONS: Combine all ingredients to a shaker with ice. Shake, double strain into a martini glass.
Garnish with a burnt orange slice.
1 oz. Laird’s Bonded Apple Brandy
.25 oz. Lemon Juice
1.5 oz. St. Germain Liqueur
1 bar spoon of Maple Syrup
Hard Apple Cider, preferably dry
GARNISH: Crisp dried apple chip
DIRECTIONS: Add all ingredients– EXCEPT CIDER – and just a few pieces of ice in shaker and shake vigorously to form a foam. Pour into snifter glass. Top with cider. Fill with ice, top with several drops Angostura Bitters, and garnish with a crisp dried apple chip.
Thank you for joining our dance party. If you were too busy on your virtual dance floor, relive the moments!
Sylvie de Souza, MD, FACEP
Chair, Emergency Medicine
Since 2015, Dr. Sylvie de Souza has served as Chair of The Brooklyn Hospital Center (TBHC)’s Department of Emergency Medicine where she oversees emergency care for more than 70,000 patients annually. She is a member and Fellow of the American College of Emergency Physicians and a Diplomate of the American Board of Emergency Medicine.
Dr. de Souza graduated from CUNY in 1985 with a Bachelor of Arts in Computer Sciences and Mathematics, earned her medical degree from SUNY Downstate Medical Center in 1989, and first joined The Brooklyn Hospital Center as an intern in that same year. After completing her residency training in emergency medicine, she became a member of TBHC’s Emergency Department team as an attending physician and faculty. Since then, Dr. de Souza has held numerous leadership positions, has been actively involved in resident education, pre-hospital care education as the first medical director of TBHC’s ambulance service, and served on a multitude of Emergency Department and Hospital Committees, including Clinical Service, Quality and Patient Safety, Code Blue, Credentialing & Privileging, Emergency Management, Operations, and Graduate Medical Education.
Dr. de Souza led the Stroke Committee which helped TBHC achieve its accreditation as a Stroke Center. A few years later, she enrolled TBHC in the “Mission Lifeline” program of the American Heart Association for the treatment of cardiac emergencies and eventually developed the activation policies and processes that led to TBHC’s designation as a STEMI-PCI Cardiac Center. Both programs have since received accolades and awards from the American Heart and Stroke Associations several years in a row for outstanding care. She also led the workgroup responsible for earning TBHC’s FDNY designation as a “Therapeutic Hypothermia Center.” She has been actively involved in emergency preparedness and disaster management, participating in efforts since 9/11, spearheading the responses during hurricane Sandy, the Dekalb subway station and Atlantic Terminal train derailments, large scale events at the Barclays Center and Citifield, and during the H1N1 crisis which led to her receiving an “H1N1 Hero” award from NYC DOH for her outstanding service. When the opioid epidemic became a national emergency, she developed, in collaboration with TBHC’s Pharmacy department, protocols for an “opiate-free” emergency department, an innovative initiative that earned recognition in the local press.
As the daughter of a career diplomat from Benin – where she spent her early childhood years – and a teacher from France, Dr. de Souza developed passions for public service, compassionate healing and mentoring the doctors of tomorrow. Thanks to her international upbringing and mastery of multiple languages, including French and Spanish, she possesses the unique ability to connect with patients across all cultures and backgrounds.
Dr. de Souza remains active in the New York City Department of Health Medical Reserve Corps. She resides in New York City with her husband and son.
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