Liz Neumark

How did you get involved with City Harvest?
We built our first kitchen in 1982, the same year you opened your doors.  From the start, we saw excess food at the end of an event.  When you are a young service staff from the arts, hunger has a real face – we all refused to throw food out.  City Harvest was there to rescue it.  It was such a novel concept for our clients and a lot easier than trying to find the local soup kitchen each night.

Why is hunger an important issue for you?
It is important to most food professionals.  We invest so much energy and passion into creating food and culinary experiences for the most privileged and prominent New Yorkers.  We obsess over details.  Without the balance of using food to heal the less privileged in our communities, it would seem absurd.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
City Harvest continues to amaze me with how much food it moves, how it manages such a complex operational model, is always innovating and is dedicated to improving lives.  While it sensitizes me to the ever-growing problem, it also fills me with hope because it galvanizes so many people to help in the solution.

What inspired you to start Great Performances?
I was fired from my first post-college job so I needed to become self-employed!  Actually, I needed to create a flexible work situation so that I could pursue a career in photography.  Somehow, starting a waitress service for women in the arts (hence the name Great Performances) seemed like the perfect solution.  It even incorporated my need for a political angle though we accepted men after our first year in business.

How does Katchkie Farm relate to Great Performances?
Katchkie Farm is the soul of the company.  It keeps us connected to the basic building blocks of food – the earth, rain, sun, and hard labor.  It is easy to get disconnected when food is fashion.  The farm keeps us ‘rooted’ and provides us with a level of produce we could not buy otherwise.  It allows us to participate in the discussion about local production, access to healthy food and the needs of our food system.  It’s also a springboard for social responsibility with our farm based nutrition education program (The Sylvia Center) and our weekly donation of farm fresh veggies to Yorkville Common Pantry.

What is your favorite part of operating a business in New York City?
It seems like any really major event in NYC calls upon GP for assistance.  I feel like part of the fabric of the city.  I am a third generation Manhattanite – a rarity.  When I walk around most neighborhoods, I have connections to people, organizations, and businesses everywhere.  There is nothing boring or repetitive about what I do, even though I have been in the industry about 30 years.  I work with an incredible team – they can make anything happen.  I could tell you stories that would amaze you!

What is your favorite hidden gem of a restaurant in New York City?
Lately I am more interested in discovering street food in obscure neighborhoods or eating my way through local markets. 

What is your favorite type of food to eat?
What I lust for as a year-old vegetarian and what I actually eat are two separate things! I love Mediterranean cuisine but I lust for a Papaya hot dog on a toasted bun with mustard.

What is your favorite type of food to make?
I love making comfort food like brisket and latkes.  I have never met a tomato I didn’t adore, so I am always concocting something with tomatoes (in season of course!)

What can you not live without in your kitchen?
A challenging question – as a caterer, I feel like I can cook anywhere and improvise, though without great knives, prep is so much tougher.  I like company (my husband has become a great assistant/pot washer) and good music.  And access to my email!

What is your favorite junk food?
Potato chips

What is in your refrigerator?
The better question is where is my refrigerator?  Right now, my kitchen is being totally renovated after an 18-year wait.  So the fridge is sitting in the family room next to the couch and TV – my husband and son are in heaven!

It is filled with fruit, veggies, cheese, and Israeli salami.  And of course, Katchkie Ketchup and Thunder Pickles.

What was the last best meal that you had?
The wood oven grilled sardines at Fore Street in Portland Maine are heavenly, but my friend Rob will be upset if I don’t say it was the meal he cooked for me on Sunday after my visit to the farm.  Roasted root veggies from the farm and stewed tomatoes.  Awesome!

Anything you're looking forward to in 2011?
Our food truck – stay tuned!!

• At the Chef's Table
• The Food Council