Ladies Who (Make) Lunch

This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.

The New York Sun

For the members of the Society of Memorial Sloan-Kettering Cancer Center — a group of women who fund-raise for New York’s prestigious research and treatment facility on the Upper East Side — it’s not too far a leap from overseeing caterers and florists to setting down a meal at one’s own table.

In a new cookbook, “Park Avenue Potluck,” edited by food writer Florence Fabricant, dozens of members of the society including wellknown gala-goers Daisy Soros, Muffie Potter Aston, and Anne Grauso have shared some of their favorite recipes. What’s their guiding principle? It’s to show that Park Avenue entertaining doesn’t have to be fussy and formal: In fact, to make the cut, recipes had to be easy enough to prepare to bring to a potluck.

Recipes were adapted and tested by Ms. Fabricant, who writes for the New York Times, and the finished products were photographed in the home of society member Nicole Limbocker. The brownie recipe is accompanied by this handy tip: The fancier the partier, the smaller the brownies should be cut.

The cookbook offers a glimpse of the domestic lives of the women whose public lives link them to hotel ballrooms and chic restaurants. Here are some portraits gleaned from the book and from interviews conducted by The New York Sun. Proceeds from the book’s sales will benefit Sloan-Kettering Cancer Center.

Kelly Forsberg

‘Potluck’ Recipes:

Six recipes including San Diego Frozen Margaritas and Timbales of Smashed Garlic Potatoes

Room for Cooking:

“When I moved to New York it was a challenge. But I always feel you can adapt to any situation. A small kitchen doesn’t preclude you from serving a nice meal, even if you have pots and pans under the bed.”

On Thanksgiving:

“I’m probably going to try the pumpkin cheesecake from the book.”

Coco Kopelman

‘Potluck’ Recipes

Four dishes, including Coco’s Maryland Crabmeat Spread and Lemony Stuffed Sole Filets.

Planning Menus

“Now I pretty much rely on caterers. I’ve done the Julia Child 14-page recipe for coq au vin. I have nothing to prove anymore. So I work very carefully with the caterer on the menu, and give them certain dishes that might not be in their repertoire, something maybe my husband likes to eat. I want him to be happy.”

Sarah Powers

‘Potluck’ Recipe

Asian Ratatouille Spread

A Mother’s Inspiration

“She was such a great entertainer; she started a catering business. Her friends put her into business. I was her slave labor; I worked as a waitress.”

Summer Job Training

“When I was 15, I started working in Nantucket for Sarah Leah Chase, who had a gourmet takeout shop and helped write the first ‘Silver Palate Cookbook.’ Every summer, I’d be there at 7 a.m. making muffins and chopping scallions. By then, I was already a good cook.”

Party forecast

“Potlucking is back. I’m going to have a few potluck parties”

Chesie Breen

‘Potluck’ Recipes:

Six recipes including Chicken Salad for the Ladies and Fine-Tuned Green Beans With Feta

Cooking for Junior:

“We have our share of chicken nuggets and french fries, but when I entertain, I pick a menu everyone can eat. A 2-year-old can have beef tenderloin cut up in pieces; and my kids love my spinach risotto.”

About the Book:

“It shows there’s a certain lifestyle and sensibility on Park Avenue, but it’s also not just so fancy. Sometimes it really is just very casual gracious living.”

Chesie’s Chicken Salad

4 pounds boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 1/2 cups chopped scallions
1 1/2 cups finely chopped celery
2 mangoes, peeled, seeded, and diced
1/2 cup Major Grey’s mango chutney
1 cup mayonnaise
2 lemons, juice only
3 cups whole milk yogurt
2 tbsp. soy sauce
1/2 cup salted peanuts, finely chopped
1/3 cup chopped cilantro leaves

Preheat oven to 300 degrees. Line a large roasting pan with foil. Place chicken breasts on pan in a single layer, season with salt and pepper, and cover with foil. Bake for about 30 minutes, until chicken is just cooked through. Remove, and set aside to cool. In a large bowl, combine scallions, celery, mangos, chutney, mayonnaise, lemon juice, yogurt, and soy sauce. Mix well. In a small bowl, combine peanuts and cilantro. When chicken is cool, chop into bite-size pieces, and add to ingredients of the large bowl. Before serving, garnish with peanut mixture.

Adapted from “Park Avenue Potluck”


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