I started sewing in 2019. I had taken a costuming class in my undergraduate program and enjoyed it. As time went on things started to press on me: 

 

  • The prevalence of human trafficking in the supply chain of my clothing
  • The water and environmental cost of fast fashion
  • The fact that I just didn’t like so many things being sold in stores

I decided I wanted to give it a try. 

Cut to the fall of 2020*. The pandemic was driving on, and I exhausted my options for painting by numbers**. I decided to put more concerted effort into making my clothes. I bought more supplies, patterns, pattern paper, fusible interfacing, the works.

I started with a simple t-shirt, and it went well enough to make want to get better. I gave myself milestones:

 

  • Making a 3-piece suit
  • having 50% of my wardrobe being of my own making

Once I did those, I could consider myself having “graduated” as a clothier (atelier? tailor? seamster?***).

While both of these milestones are still in the future, I have gotten better and better. I’ve made some pieces that I very much enjoy. I’ve made pieces for friends and loved ones. I’ve made shirts and pants, overalls and jumpsuits, dresses and skirts, and cloaks for LARPing. My next project will be a pair of double-knee jeans from a pattern I received from Lorraine Polchinski.

* Many are drawn to the assumption that sewing was a pandemic venture. Was it? It was definitely pandemic related that I did as much as I did when I did, but I find myself clashing with the idea of sewing being my sourdough. I’d been dabbling.

** THIS was my sourdough.

*** This is not my first bout with the lack of a gender non-specific word for “one who sews”. I have not found a suitable option. While it is not necessarily one of the reasons for my wanting to sew, gender subversion is a big influence on my drive to be GOOD at sewing. Therefore, I’m not interested in name that leans toward gender reinforcement. Boo gender reinforcement! 

****Gender Affirmation refers to the phenomenon of individuals, feeling their gender identity is challenged or questioned, exaggerating or strongly reaffirming behaviors and attitudes traditionally associated with their gender, in an attempt to reassert their sense of belonging within their gender category. 

 

In the sprawling web of all our venues, Book Club emerged to bring GP employees together. It grew out of our Women’s Employee Resource Group (ERG), a space we carved out to amplify and mentor each other. The ERG has hosted mentorship, networking, and leadership events, often at cultural and historical venues that sparked interesting conversation. Book Club felt like a natural extension – a gender-inclusive group to share stories and ideas. For the launch, we looked for stories about the powerful role of food. We had a shortlist that claimed our attention, but we landed on Like Water for Chocolate by Laura Esquivel.

 

Picking a first book felt like scrolling through a never-ending To Be Read pile in late December. We started with a few contenders: The Kamogawa Food Detectives, a cozy, intrigue-laden escape, My Year of Meats, at the intersection of TV and agriculture, and Sous Chef: 24 Hours on the Line, 300 pages of adrenaline which at absolutely no point takes its foot off the gas. Each had its claim to our attention, but we landed on Like Water for Chocolate by Laura Esquivel.

 

It wasn’t just the food-centric narrative, but it’s both deeply familiar and unexpected. The story follows Tita, the youngest daughter in a rigidly traditional Mexican family. It’s a story we’ve seen countlessly: duty taking precedence over desire, especially in the kitchen – a place long known for confinement to women. Yet, we can understand what it feels like to pour energy and emotions into food. Tita reveals her rage and declaration of selfhood through it. She grows prolific in her cooking which – through the lens of magic realism – finds its power to leave her family weeping, or euphoric, or moved in whatever chaotic ways.

 

Esquivel touches on a common modern narrative, one with women, in her words, “radically abandoning the kitchen space”. Through Tita, however, she highlights the beauty of reclaiming these traditions on her own terms.

 

Of course, reading this in the context of the food industry feels a little different. There’s not as much room for catharsis in the middle of a dinner service. Yet, the book plants the idea that food, even in its structured, utilitarian form, carries intense emotion. Part of the pleasure is discovering how this unfolds, and as book club conversations start taking shape, leaves us with plenty to think about.

Bring back childhood memories:

  • 0.5 oz Vanilla Syrup
  • 3 oz Orange Juice
  • 1 oz Coconut Cream
  • Fill with Ginger Beer

A green tea twist with a floral touch:

  • 2 tsp Matcha Powder (frothed in hot water)
  • 0.5 oz Raspberry Syrup
  • 1 can Kin Euphorics Bloom

A crisp, floral highball with refreshing cucumber notes:

  • 0.75 oz Hibiscus Syrup
  • 2 slices of Cucumber (muddled)
  • 0.75 oz Lemon Juice
  • 2 oz Club Soda

A creamy, fruity delight:

  • 1 oz Almond Milk
  • 1 oz Pomegranate Juice
  • 0.5 oz Strawberry Puree
  • Fill with Sprite

For a playful nod to nostalgia:

  • 0.5 oz Chocolate Syrup
  • 0.5 oz Orgeat Syrup (contains nuts)
  • 0.5 oz Coconut Cream
  • Fill with Root Beer

Dry January, the annual tradition of forgoing alcohol for the month, has grown into a celebration of creativity, health, and inclusivity. For many, it’s an opportunity to reset and explore a vibrant world of non-alcoholic (N/A) beverages. From bottled delights to inventive mocktails, there’s never been a better time to sip and savor without the spirits.

For Starters: Bottled Excellence

St. Agrestis Phony Negroni
Brooklyn-based St. Agrestis brings the sophistication of a classic Negroni to the N/A scene with their bottled Phony Negroni. Bold, balanced, and slightly bitter, it’s perfect for those seeking a taste of Italy without the alcohol.

Ghia – Le Spritz
This aperitivo delivers a botanical blend with hints of rosemary and yuzu, creating a refreshing, lightly fizzy experience. It’s the essence of Mediterranean evenings in a glass.

Hella Bitters & Soda
Owned by a women- and minority-owned business (WMBE) in NYC, Hella Bitters & Soda combines aromatic bitters with sparkling water for a sophisticated sipper that’s as versatile as it is delicious.

Spiritless Old Fashioned
Another WMBE gem, Spiritless offers a beautifully crafted N/A Old Fashioned that lets you enjoy the depth and richness of the classic cocktail without the buzz.

Mocktails with a Touch of Magic

Check out some delicious mocktails you can make at home!

Celebrate the Art of N/A Beverages

This Dry January, the options for alcohol-free enjoyment are limitless. Whether you’re exploring innovative bottled beverages or experimenting with mocktail recipes at home, you’ll find that stepping away from alcohol doesn’t mean stepping away from fun or flavor. Cheers to creativity, community, and a refreshing start to the year!

Over a decade ago, as I searched for my next professional chapter, I realized I wanted to merge two passions: my background in the performing arts—both on and off stage—and my love for hospitality and service. Having admired Great Performances for years, I knew it was the perfect match.

Today, I’m continually inspired by our team’s unwavering dedication to service. With a 45-year legacy, Great Performances feels like a “theatrical family,” where many of us share deep roots in the arts. Our team’s artistic journey spans from summer stock productions under tents to Broadway, the West End, TV, and even film. Some have performed as far afield as Australia, bringing vibrant creativity into every aspect of what we do.

By 7:30 PM most evenings, if I’m not planning your event or attending your gala, you’ll likely find me at a theater box office, picking up tickets for a performance (yes, I still prefer paper tickets). Whether you’re enjoying a night out with friends, a group outing, or a solo theater date, there’s a special magic in the glitter of New York stages and beyond.

December Theater Highlights

Death Becomes Her at Lunt-Fontanne Theatre
Pure camp at its best. If you loved the film, you’ll adore the show. If you hated the film, you’ll still love it! Time Out calls it “savagely funny,” with Megan Hilty and Jennifer Simard delivering musical-comedy brilliance.

The Hard Nut at the Peter J Sharpe Opera House at BAM
Since its 1991 premiere, The Hard Nut has redefined holiday traditions. Back at BAM this season, it’s a dazzling, irreverent take on George Balanchine’s The Nutcracker.

Anastasia at Bucks County Playhouse
A short drive from NYC to beautiful Bucks County, PA, this theater—set on a historic former grist mill by the Delaware River—consistently produces incredible work. Over the years, legends like Shirley Booth, Angela Lansbury, Zero Mostel, and Audra McDonald have graced its stage. Stay for the charming sights and flavors of New Hope!

Tips for Enjoying the Theater

Where to Buy

Tickets can be pricey, but these tips can help:

Where to See

Great theater isn’t limited to Broadway. Explore these options:

  • Off-Broadway and Off- Off Broadway: Intimate venues with incredible productions.
  • Cabarets: Catch performances at spots like Joe’s Pub or 54 Below.
  • Regional Theater: Gems like Paper Mill Playhouse or Bucks County Playhouse.
  • Community Theater: Local productions can surprise and delight.
  • Unconventional Settings: From pub basements in London to lofts in Florence, theater finds its home everywhere.

Looking Ahead to 2025

Here are a few shows I’m excited about:

Operation Mincemeat (Opens February 15, Golden Theatre)
This West End transfer tells the fast-paced, hilarious true story of a secret mission that helped win World War II.

Mamma Mia! (US Tour)
Celebrating 25 years, this ABBA-filled classic is hitting the road again. A mother, a daughter, and a trip down the aisle set to iconic hits—you can’t resist!

Titanique (Daryl Roth Theatre)
A laugh-out-loud parody of Titanic told through the lens of Céline Dion as if she were aboard the ship. It’s 100 minutes of comedic brilliance.

The Threepenny Opera (Opens April 3, BAM)
In partnership with St. Ann’s Warehouse, this bold, jazz-infused satire from Bertolt Brecht remains as relevant and razor-sharp today as when it debuted in 1928.

Wherever you live—whether in the heart of Manhattan or the outskirts of Tucson—the performing arts await. From local theaters and nonprofit stages to Broadway and beyond, there’s a vibrant world of storytelling to discover and support.

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

One of the most popular dishes to make for a spectacular holiday meal is Standing Rib Roast (or Prime Rib). Although it can be an intimidating dish to make and the pressure to serve a perfectly cooked standing rib roast is high, we’re here to share the easiest tips for the best standing rib roast ever.

 

Chef Andrew Smith, Culinary Director at Great Performances, condenses his wealth of information and experience into a simple-to-follow recipe to create a mouth-watering standing rib roast that’s sure to impress your guests. He covers what to buy – and how to work with your butcher to get exactly what you need; and how to cook it. It may come as a surprise, but the first few steps are to ignore the meat and work on the components that will help maximize flavor.

Chef Andrew's Perfect Standing Rib Roast Recipe

What to Buy

Ask the butcher for a bone-in ribeye with the cap removed, tied between bones, with the chine bone removed – a good butcher will do this for you. When choosing your meat, you should look for good marbling of fat and red, not browning, flesh. The general rule of thumb is to buy 8-10 oz of raw rib roast per person you’re planning to feed, which will give you a 45-50% yield once you take into account the bone weight and the juices lost while cooking – for example, a five-pound raw portion of bone-in ribeye will produce roughly 2.25-2.5 lb of cooked meat, which will feed 6-8 people.

How to Cook It

First, ignore the meat; step one is to confit some garlic. This recipe is more than you’ll need for your roast, but garlic confit is excellent for any number of holiday dishes and stores well in the fridge if you don’t use it right away.

The Garlic Confit Recipe
Ingredients
  • 20 cloves of garlic skins removed
  • 2 cups extra virgin olive oil
Method
  1. In a thick bottomed pot, place oil and garlic over very low heat and bring to a simmer (not a boil!).
  2. Let cook for 1 hour or until the garlic becomes soft. Remove from heat, let cool, and store in oil for up to two weeks.

Still ignoring the meat; now it’s time to make the spice rub that will give your rib roast its flavor. Fresh herbs are a must!

The Standing Rib Roast Rub Recipe

based on a five-pound rib roast; multiply or divide accordingly depending on your poundage

Ingredients
  • 3 oz Garlic confit, blended smooth
  • 1 oz reserved garlic confit oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme
  • 1 tbsp butcher grind black pepper
  • 1 tbsp kosher salt
Method
  1. In a large mixing bowl, add all ingredients till thoroughly incorporated.
  2. Slowly drizzle in reserved oil and mix till mixture becomes a paste.

And now the main event:

The Roast
  1. Take the rib roast straight from the refrigerator and place in a large roasting pan. Using latex gloves, apply the rub to the surface of your roast until all the mixture has been used and the entire roast is covered in a thick coat.
  2. Let stand for at least an hour at room temperature to temper the meat and allow it to marinate in the rub.
  3. Pre-heat oven to 475 degrees F.
  4. Place rib roast in the oven for 10-15 minutes uncovered and allow the outside to brown. Once browned, remove from the oven and drop oven temperature down to 275 degrees F. While the oven is coming down to temperature, cover the entire roasting pan with foil, then return to oven. Allow to cook for one hour and twenty minutes, or till it reaches an internal temperature of 125 degrees F for a medium (insert meat thermometer into center of meat closest to the bone)
  5. Allow to rest for 20 minutes before serving.