Kapusta (Polish Cabbage Soup)
1 small bag yellow peas
1 lg head cabbage
1 lg can saurkraut
1 small piece salt pork
Slab pork spare ribs
Soak peas overnight
Next day boil peas 1 hour
Shread cabbage and dice and fry salt pork.
Boil cabbage, covered in just enought water to cover.
Skylight One Hanson’s 63-foot ceilings with images of the zodiac in the night sky and an impressive 40-foot mosaic of Dutch colonial New York convey a narrative of the city’s rich history, giving you every reason to consider this remarkable landmark for a truly unique event. In addition to the main bank hall which features original carved teller stations, 22 different kinds of marble, and iron figures by Rene Chambellan, the venue rental also includes a large mezzanine that overlooks the main space, and a jaw-dropping vault level featuring original deco details and three immense 48-ton vault doors.
In such a dramatic, intimately detailed space, the possibilities are endless. The main bank hall can accommodate 100-600 guests, or up to 350 for a sit down dinner. The mezzanine holds 125 people for cocktails or a ceremony. Up to 500 can occupy the vault level, but it can be sectioned off as needed to handle both large and small events.
Mussels with Mustard Vinaigrette, Red Roasted Peppers and Parsley
2 pounds mussels, debearded and scrubbed
1 medium onion, chopped
1C cup water
1C dry white wine
2T lemon juice
2T white wine vinegar
2T Dijon Mustard
1/4C extra-virgin olive oil
1/4C canola oil
1t capers, rinsed
1 shallot, chopped
Kosher salt and Fresh Ground Black Pepper, to taste
1/4C Roasted Red Peppers, Julienned
3T chopped fresh parsley
Place mussels, water and wine in a large saucepan. Cover and bring to a boil over high heat. Cook just until the mussels open, 2 to 3 minutes. Drain and cool the mussels, discarding any that do not open.
