
LIZ'S LIST OF GIVING 2023
By Liz Neumark
New York is home. And it is a big, complex, kind, tough, and indomitable city.
It showers some with riches while being ground zero to suffering, hunger and hardship for far too many of our neighbors.
The pain is both in plain sight and invisible. We are a subway stop, a quick walk or just around the corner from the widest range of realities.
Supporting the nonprofits that help our neighbors and our city is important to all of us.
We each have causes that speak to our hearts be it anti-hunger, the arts, community health, homelessness, addiction, education, children or the elderly.
Here is a short list of some organizations I do my best to help support along with an invitation to you to learn more about them.

The Sylvia Center
The Sylvia Center educates young people on the connection between food and health.
We help children and teens take control of their health through better food choices, and encourage them to be healthy food advocates in their communities.

GrowNYC
For over 50 years, we have believed that everyone can make a positive impact and that collective action is necessary to secure a clean & healthy environment for future generations.

CityMeals
Citymeals on Wheels provides a continuous lifeline of nourishing meals and vital companionship to our homebound elderly neighbors.
Public Housing Community Fund
The Fund for Public Housing enhances the lives of NYCHA residents and uplifts the importance of public housing to New York City.

Open House New York
Open House New York promotes unparalleled access to the city—to the places, people, projects, systems, and ideas that define New York and its future.

Bronx River Alliance
The Bronx River Alliance serves as a coordinated voice for the river. We work in harmonious partnership to protect, improve and restore the Bronx River corridor. Our goal is to make a healthy ecological, recreational, educational, and economic resource for all communities through which the river flows.

Bronx Museum of the Arts
The Bronx Museum of the Arts is a contemporary art museum that connects diverse audiences to the urban experience through its permanent collection, special exhibitions, and education programs. Reflecting the borough’s dynamic communities, the Museum is the crossroad where artists, local residents, national and international visitors meet.

The Knowledge House
The Knowledge House (TKH) was founded in 2014 to close the gaps in the education-to-employment pipeline by leading digital skills training in coding and design for underserved young people in the Bronx. TKH combines technology training, career support, and a comprehensive network of partners to help disconnected job seekers secure rewarding careers in the tech economy and become financially independent. TKH aims to lift entire communities out of poverty by creating a pipeline of talented and capable workers equipped with the technology and skills that provide economic opportunity, living wages, and career mobility.

West Side Campaign Against Hunger
West Side Campaign Against Hunger is on a mission to alleviate hunger by ensuring that all New Yorkers have access with dignity to a choice of healthy food and supportive services.

Bronx Community Foundation
The Bronx Community Foundation is the first and only community foundation in The Bronx, solely dedicated to delivering resources to the borough.
The Bronx Community Foundation supports and invests in community power to eradicate inequity and build sustainable futures for all Bronxites.
NEW YORK CITY TOURISM FOUNDATION GALA 2023
The Gala
On December 5th in the Grand Ballroom at the Plaza Hotel, New York City Tourism Foundation honored leaders who represent the best of NYC at their 21st Annual Gala. The event, which is also a fundraiser, raised more than $600,000 to further its mission of sustaining the local nonprofit arts community through cultural tourism development and education and outreach projects across the city. This year, funds will support the Borough Cultural Tourism Development Grant Program which supports audience development for cultural organizations across New York’s boroughs in partnership with the Borough Presidents’ offices.
Liz Neumark and Great Performances were delighted to be included in this year’s group of honorees.
United Airlines, accepted by Josh Earnest, EVP of Communications and Advertising (presented by Kathryn S. Wylde, President and CEO of the Partnership for NYC) ‘
Greater New York Hospital Association (GNYHA), accepted by President Kenneth E. Raske (presented by Philip Ozuah, GNYHA Board Chair and President and CEO of Montefiore Einstein)
Liz Neumark and Great Performances, accepted by Liz Neumark, CEO and Founder (presented by Marcy Blum, Event Planner and Owner of Marcy Blum Associates)
Jonelle Procope, President and CEO Emerita of The Apollo received the Lifetime Achievement Award (presented by Charles E. Phillips, Chairman, Board of Directors, the Apollo Theater, and Managing Partner and Co-Founder, RECOGNIZE)
“For more than 20 years, the New York City Tourism Foundation Gala has placed a spotlight on leaders and businesses who continue to make tourism a driving force in the City’s economy, while supporting the cultural institutions that make up the fabric of our industry,” said Fred Dixon, President and CEO of New York City Tourism + Conventions. “Congratulations to this year’s honorees for their many years of incredible vision and partnership.”
“The Foundation’s work makes the Borough Cultural Tourism Development Grant Program possible,” said Charles Flateman, Board Chair of New York City Tourism + Conventions and Executive Vice President of The Shubert Organization. “Funds raised this evening provide resources to the many institutions that help make NYC one of the most culturally rich destinations in the world.”
By Kelly Curtin, Executive Vice President, Membership & Destination Services, NYC Tourism Foundation
We are thrilled to hold The New York City Tourism Foundation Gala event once again at The Plaza with CPS Events. Since its inception 2001, we have held this event 20 times, most frequently at The Plaza. The setting, especially in the holiday season, is second to none, as are the expert team and the culinary creations. We feel extremely at home there and are so grateful to be back again this year
Among the honorees, we’re especially excited to celebrate Liz Neumark and Great Performances. Liz’s creation of Great Performances–one of the most iconic New York City caterers serving our City’s most loved cultural intuitions–is huge in itself. When coupled with her incredible dedication to our communities, sustainability, and the next generation of hospitality leaders, Liz is the perfect honoree for our Foundation.
Our Foundation is dedicated to supporting our City’s vibrant and diverse cultural scene, particularly in the boroughs. These small organizations are what make New York City New York City. They provide reasons for visitors and residents to explore these neighborhoods which in turn support jobs and local economies.
We can only be successful and continue our support of New York City through your support. Here is a link to this year’s Gala invitation and highlighted below are key details on the event:
Honorees: Greater New York Hospital Association
Liz Neumark & Great Performances Catering
United Airlines
Lifetime Achievement Award – Jonelle Procope, President and CEO, Emerita of the Apollo Theater
About the New York City Tourism Foundation:
Formerly known as tghe NYC & Company Foundation, we recently changed the name to the New York City Tourism Foundation to complement our company rebranding to New York City Tourism + Conventions this past March. Our Foundation is a 501(c)3, established in 1999 to support the vibrant arts and cultural community across all five boroughs. One of the main programs of our Foundation is the Borough Grant Program. Since 1999, we have given more than $4.5M to nearly 300 small arts and culturals organizations across the city for cultural tourism development, audience education and outreach projects. In addition, the Foundation provides scholarships to support the education and development of the next generation of nonprofit cultural professionals.
The annual Gala in December which began in 2001, is THE primary source of funding for the Foundation. During the recent pandemic, we were not able to hold a Gala in 2020 or 2021, however, we continued to give out grants as the culturals needed help more than ever. Last year, we raised more than $800,000 at the event which helped rebuild our resources to be able to continue the Borough Grant Program. Sample Borough Grant recipients include: Museum at Eldridge Street, Leslie Lohman Museum, Hudson Warehouse, Hong Kong Dragon Boat Festival, Make Music New York, Brooklyn Caribbean Literary Festival, Harlem School of the Arts, Manhattan School of Music, Festival of Cinema, Alice Austin House and the St. George Theatre. These are just a few of the organizations who have received grants throughout the years. More information on the Foundation can be found here.
THE ANNUAL NEW YORK TIMES DEALBOOK SUMMIT
By Ronnie Davis, Managing Director, Great Performances

There is something incredibly special about working in the “Greatest City in the World” to quote the smash Broadway Play Hamilton. It is unlike doing events anywhere else. Last week’s annual New York Times Dealbook Summit proved this once again. We at Great Performances have been privileged to work on this event for many years now and bear witness to some amazing and newsworthy insights from some of the most interesting minds to grace a stage. It is moments like this that make working in New York so unique. Set in what I consider the most beautiful room in the New York Event world, the Appel Room at Jazz at Lincoln Center, we heard business trends from cooperate giants like Bob Igor of Disney and Jamie Dimon of JP Morgan Chase. United States Vice President Kamala Harris and Isaac Herzog, the President of Israel offered insights to current events. TV producer and screenwriter Shonda Rhimes shared thoughts on some of the hit shows she has been a part of, and of course there was the controversial interview with Elon Musk that is still grabbing press attention.
In support of this great conference, we served breakfast using recipes from the New York Times “Cooking” in a successful attempt to capture the essence of New York City in our culinary offerings. Among the breakfast selections:
Vegan Pancakes Vegan Pancakes Recipe – NYT Cooking (nytimes.com) and Chia Pudding with Berries and Popped Amaranth Chia Pudding With Berries and Popped Amaranth Recipe – NYT Cooking (nytimes.com)
For lunch Great Performances Chef Andrew Smith created a beautiful salad of Tuscan Kale, Red Endive, Watercress & Watermelon Radishes with Roasted Pears, Toasted Pumpkin Seeds, Quinoa, and a Seasonal Cider Vinaigrette. We then offered guests a choice of proteins also curated from the NY Times “Cooking.”
Grilled Chicken Breast Grilled Chicken Breasts Recipe – NYT Cooking (nytimes.com)
Seared Plank Salmon Cedar Plank Salmon Recipe – NYT Cooking (nytimes.com)
Grilled Tofu Grilled Tofu Recipe – NYT Cooking (nytimes.com)
At the conclusion of the Summit there was a Reception offering a selection of Hors D’ Oeuvres, Champagne and Cocktails from our current Fall menus held in the Ertegun Atrium with views of Columbus Circle and Central Park as attendees listened of course, to a Jazz Trio playing in the background. A remarkable finish to a unique New York experience thanks to the New York Times.
The privilege of being “In The Room Where It Happens” in the Greatest City in the World is why we do what we do. This amazing City keeps giving us remarkable events like the Dealbook Summit.
I love New York.
The Embrace of 2024
The 2024 Great Performances Calendar
Embrace Wellness
We prepared this calendar in the final days of 2023, another chapter in a most tumultuous decade. As we plotted the monthly food themes that tie into our broader vision of the year, we tried to peek around the corner and imagine what will await us in 2024.
For 2024, our focus is on the embrace. It embodies our ideas and dreams while leaning into the reality of this moment in time.
The embrace is a physical and emotional act; to accept gladly and readily. At Great Performances, we manifest this act with the embrace of the seasonaility of ingredients; the embrace of health and wellness practices through food; and of course, the embrace of the deliciousness of a meal and the unfolding of a memorable experience.
Embrace Wellness is our commitment to create delicious meals that feed our bodies while nurturing our spirits. It embodies mindfulness, dialogue, educational moments, and openness.
We rejoice in the impact our team creates and the journey our food takes from seed to field and from kitchen to you. It is a celebration of communities, stewardship of the land, and the power of gathering.
At Great Performances, we unleash joy through genuine hospitality with you and for you. We invite you on a yearlong journey to celebrate food stories, recipes, experiences, and the embrace of life happening around the table.
These are the seeds of optimism and hope; that what we do together in the new year brings goodness and the warmth of an embrace to each of us.
Mae Mae Mural Magic
By Liz Neumark
We recently decorated the outside of our building – and the facade of Mae Mae Cafe + Plant Store – with an incredible mural by @creativefirecracker, designed by @scratch_nyc and painted by @scratch_nyc, @kingbeeuw, #kerz #elvz
We couldn’t be happier with the results – check it out and let us know your favorite feature!
A few weeks ago, a client visiting our commissary for the first time, suggested we put a sign outside of our building that says Great Performances.
You could say we did that, Boogie Down Bronx style!
We also wanted to call more attention to our Mae Mae Café and Plant Shop adjacent to the front door at 2417 Third Avenue. We had tried a 6’ long banner, a neon sign in the café window, planters, A-frames, but nothing worked. We needed something big and beautiful and visible from afar.
Graffiti walls are a signature of the South Bronx. The artwork is under highways, on the side of bridge walls, adorns a giant wall at The Dream School and generally dot the Mott Haven landscape. We have a 60’ long mural by Crash that greets visitors to our 3rd floor office.
We connected with Jenny “Scratch” in September to imagine what the exterior of our building might look like, reflecting the café, our love of fresh produce, and the plants we sell. Then we submitted the sketch to our landlord and hoped for a yes. We got it!
The process took 7 days, one boom, a few artists, good weather and lots of spray paint. We love the joy it brings to our block along with new patrons at the café who “never knew you were there!”
And rest assured, you will know you have arrived at the Great Performances headquarters when you get here!
NOVEMBER FOOD FESTIVAL: CRANBERRY SAUCE
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month, and just in time for Thanksgiving, we’re celebrating with Cranberry Sauce recipe that’s the perfect addition to any holiday meal (and post-holiday meal!)

Cranberry Sauce
by Albert Bello, Pastry Chef
INGREDIENTS
- 454 grams cranberries, defrosted preferred
- 312 grams light brown sugar
- 340 grams red wine or water
- 4 Tablespoons lime juice
- 1/2 teaspoon nutmeg (optional)
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon allspice (optional)
PROCEDURE
- In a large bowl, pop the berries by hand (don’t worry if you don’t get them all). Add the sugar and let rest overnight to extract the juices.
- The next day, put a plate in the fridge – this will be used to test the doneness of your sauce.
- To a saucepan add berry mixture, red wine, lime juice, spices, and heat on high for a few minutes, being careful not to burn the mix. Lower to medium and cook until you see small bubbles popping on the surface.
- Continue cooking till thick, stirring carefully with a spatula to ensure it doesn’t stick to the bottom of the pan and burn, about 15 minutes.
- Place a dollop on your chilled plate to test the thickness. When you’re satisfied, remove from heat and allow to cool completely.
More Food Festival Recipes
DON'T HIRE A CATERER: GOT CRANBERRIES?
By Joe Bachman, Executive Chef, Rockefeller University
We’re celebrating the voices of our chefs from our commissary at Great Performances to our venues across New York. This month, we asked Joe Bachman, Executive Chef at Rockefeller University, to share his thoughts about Thanksgiving and the ubiquitous cranberry sauce. What can we do with the leftovers? He shares some delicious post-Thanksgiving dishes that make use of the cranberry sauce (whether you like home made–and we have a delicious recipe for that–cranberry sauce, store bought, or even canned.
Let us know what you do with your leftover cranberry sauce and if you have a favorite recipe you want to share!

Many of us look forward to Thanksgiving – and especially the food we prepare for our loved ones: family, friend, or other. I know one of the challenges post-Thanksgiving is finding a use for the leftovers. Do have some to-go containers for people to take some food home. But don’t forget to save some to create some of my favorite leftover dishes. These recipes can be adjusted as one pleases as it’s all based on personal preference. Just have fun with it!
Post Thanksgiving Empanadas
Note: this can be frozen for future consumption
Ingredients
- Leftovers!
- Turkey
- Stuffing
- Gravy
- Cranberry sauce
- Frozen empanada dough disks, thawed
- 2 eggs, whisked
Method
- Shred leftover turkey, making sure to remove any skin/bones that may be left.
- In a medium mixing bowl combine turkey, stuffing, cranberry sauce & gravy in a bowl.
- On a thawed empanada dough disk, place a spoonful of the leftovers mixture in the middle leaving enough space around the sides to crimp closed.
- Brush egg wash around the rim of the dough then fold in half and crimp the sides closed with a fork, making sure not to press too hard and tear the dough. (Alternatively, you can use an empanada press that makes things much easier and can be found on amazon for relatively cheap.)
- Place the empanadas on a parchment lined sheet pan and brush egg wash the top. Place in 375 degree oven for 12-15 minutes or until they get golden brown.
Turkey & Cranberry Monte Cristo
Ingredients
- Leftovers!
- Turkey, sliced (preferably white meat)
- Cranberry sauce
- 2 slices firm white or marbled bread (or bread of choice)
- 2 Tablespoons mayonnaise
- 2 slices Swiss or gruyere cheese
- Butter
- 1 egg, beaten
Method
- Slice the leftover turkey breast as thinly as possible and portion 3.5 ounces per sandwich
- Spread one slice of bread with mayonnaise and the other with the cranberry relish
- Place one slice of cheese on each piece of bread
- Place turkey on top of one slice, then cover with other slice
- In a separate bowl, whisk together eggs, salt, and pepper and transfer to shallow bowl or pie plate. Dip the dry sandwich into the egg mixture until it is totally coated.
- In a medium heat pan add a bit of butter and griddle the sandwiches until they reach a nice golden brown color.
Cranberry-Sprite Spritzer
Ingredients
- 30 ounces leftover cranberry relish
- 2 Tablespoons peeled and chopped ginger
- 2 liters of Sprite or ginger ale
- Ice cubes
Method
Combine the cranberry relish, ginger, and soda in a large pitcher. Serve immediately over ice.
EVENT HIGHLIGHT: NEW YORK STEM CELL FOUNDATION
By Great Performances
New York Stem Cell Foundation Gala & Science Fair at Jazz at Lincoln Center
For more than a decade, we’ve had the honor of catering the New York Stem Cell Foundation (NYSCF) Gala at the iconic Jazz at Lincoln Center. Our enduring partnership is a testament to the relationships we’ve forged and our commitment to advancing the mission of NYSCF.
The NYSCF Gala celebrates scientific innovation and philanthropy, uniting leaders in science, advocacy, and entertainment to support groundbreaking stem cell research. The stunning Ertegun Atrium overlooking Central Park and Columbus Circle provided a stunning location for scientists in lab coats to connect with donors and guests as they enjoyed cocktails and shared their developments.
Ronnie Davis. Managing Director, and his team worked tirelessly to create an incredible event. From planning menus, designing floor plans, and coordinating the entertainment, every moment was carefully curated to best support NYSCF’s mission and ensure a spectacular event.
Read more about the event and how you can support The New York Stem Cell Foundation and the important work they do at the following links:
Science Powered by Patients: Highlights of the 2023 NYSCF Gala & Science Fair
The 2023 NYSCF Gala & Science Fair: A Stellar Evening of Science and Philanthropy
Gala Menu
- Grilled Chicken Taco, Radish Escabeche, Chili Crema
- House made Kosher Pigs in a Blanket, Deli Mustard
- Spaghetti & Meatball, Fra Diavolo Sauce
- Tamari Ginger Tuna Poke, Crisp Sesame Tuille
- Tarragon Shrimp Donut, Saffron Crème, Pistachio Crumble
- Lobster Roll, Toasted Brioche, Chives
- Goat Cheese Bonbon, Quinoa, Marigold
- Hudson Valley Succotash Tart, Sunchoke Puree, Crispy Kale
- Fall Gem Lettuce, Riesling Poached Pears, Puffed Rice, Marigold Vinaigrette
- Bread
- Selection of Artisanal Rolls, Focaccia, Baguettes, Grissini with Olive Oil, Local Butter, Sea Salt
- Bordelaise Glazed Short Rib, Mustard Greens, Hen of the Woods, Creamy Wheatberries
- Eggplant Chermoula, Cauliflower Couscous, Cherry Tomatoes, Kalamata Olives, Crispy Chickpeas, Tahini, Chermoula, Roasted Tomatoes, Harissa
- Vanilla Cream Bombolini
- Mini Vanilla Ice Cream Cones, Vanilla Ice Cream, Rainbow Sprinkles
- Chocolate Dipped Cheesecake Lollipops, Rainbow Sprinkles
- Flourless Chocolate Cake Bites
- Carrot Ginger Squares
- Golden Apple Dome, Vanilla Apple Compote, Caramel Mousse, Caramel Glaze
New York Stem Cell Foundation Annual Conference
On October 23rd and 24th the New York Stem Cell Foundation held their annual conference at Rockefeller University. The conference consists of a series of panelists from some of the most prestigious medical schools in the country introducing new innovations in Stem Cell research. This is the fifth year Great Performances has been fortunate enough to pair with NYSCF for both the all-day conference, and the Poster Board session to follow.
Jodi Smith, Senior Event Director, and her team, kept the attendees fueled with plenty of coffee, buffets, and snacks for their daytime session, and featured our Dim Sum and Tartine stations while they browsed the displayed posters.
Conference Day 1 Menu
- Assortment of Mini Bagels, Plain Cream Cheese & Vegetable Cream Cheese
- Breakfast Breads & Pastries, Chef’s selection of miniature Chocolate and Plain Croissants, Apple Crunch Gluten Free Muffin, Mae Mae Blue Berry Muffin (Vegan), Morning Glory Muffin, Iced Citrus Almond Loaf, Matcha Vanilla Loaf, Butter, Assorted Preserves
- Sliced Fruit Display, Grapefruit, Orange, Pineapple, Grapes, Mango, Kiwi, Starfruit, Mint
- Overnight Oats, Tropical Fruits, Honey, Caramelized Bananas
- Spinach & Mushroom Quiche, Savory Custard, Wilted Spinach, Forest Mushrooms, Butter Crust
- Fresh Grapefruit Juice
- Fresh Orange Juice
- Crudité Cup, Grape Tomatoes, Celery Sticks, Baby Carrots, Bell Peppers, Broccoli, Hummus
- Assorted Mini Scones, Butter, Clotted Cream, Assorted Preserves
- Mixed Berry and Coconut Yogurt Parfait, Nut-Free Granola (Vegan)
- Grilled Eggplant & Falafel Wrap, Romaine Lettuce, Pickled Chilies, Green Tahini, Whole Wheat Wrap
- Chicken Caesar Wrap, Romaine Lettuce, Caesar Dressing, Pecorino Cheese, Spinach Wrap
- Prosciutto & Fig Jam Sandwich, Prosciutto, Fig Jam, Mozzarella, Arugula, Baguette
- Gluten Free Turkey Wrap, Romaine Lettuce, Roasted Cherry Tomatoes, Carrots, Cabbage, Red Onions, Green Bell Pepper, Lemon Ginger Aioli, Gluten Free Wrap (GF)
- Fall Grains, Butternut Squash, Kale, Leek, Cranberries, Balsamic Vinaigrette
- Greek Chickpea Salad, Romaine, Feta, Cucumbers, Peppers, Olives, Artichokes, Red Onion, Oregano Vinaigrette
- Garden Salad, Carrots, Cucumber, Cherry Tomatoes, Balsamic Vinaigrette
- Fresh Fruit Skewers, Mango, Pineapple, Kiwi, Strawberry
- Pumpkin Cheesecake Bites
- Miniature Black & White Cookies
- Freshly Popped Popcorn, Lightly Salted
- Yogurt Covered Pretzels
- Dill and Cheddar Pita Chips
Day 1 - Cocktail Reception
- Roast Beef Carpaccio Flatbread, Safron Aioli, Sea Salt, Chives
- Ratatouille & Basil Soca Tart
- Roasted Beets Tartine, Burrata on Ficelle
- Herbed Roast Chicken Tartine, Fig Jam on Country Bread
- Wild Mushroom Tartine, Whipped Ricotta, Grilled Spring Onions on Country Bread
- Shrimp Pan Fried Dumplings
- Pork Pan Fried Dumplings
- Chicken Chow Mein
- Vegetable Fried Rice
- Accompaniments: Crispy Noodles with Soy Sauce, Ponzu, Chinese Mustard, Red Chili Sauce
Conference Day 2 Menu
- Assortment of Mini Bagels, Plain Cream Cheese & Vegetable Cream Cheese
- Breakfast Breads & Pastries, Chef’s selection of miniature Chocolate and Plain Croissants, Apple Crunch Gluten Free Muffin, Mae Mae Blue Berry Muffin (Vegan), Morning Glory Muffin, Iced Citrus Almond Loaf, Matcha Vanilla Loaf, Butter, Assorted Preserves
- Sliced Fruit Display, Grapefruit, Orange, Pineapple, Grapes, Mango, Kiwi, Starfruit, Mint
- Overnight Oats, Tropical Fruits, Honey, Caramelized Bananas
- Spinach & Mushroom Quiche, Savory Custard, Wilted Spinach, Forest Mushrooms, Butter Crust
- Fresh Grapefruit Juice
- Fresh Orange Juice
- Small House made Granola Bar
- Crudité Cup, Grape Tomatoes, Celery Sticks, Baby Carrots, Bell Peppers, Broccoli, Hummus
- Chia Seed Pudding, Orange Segments and Pistachios
- Fresh Mozzarella, Tomato, Basil, Balsamic Vinaigrette, Ciabatta
- Roast Beef Panini, Swiss Cheese, Sauerkraut, Whole Grain Dijon Aioli, Pea Shoot, Ciabatta
- Honey Roasted Turkey, Gouda, Watercress, Honey Dijon Aioli
- Gluten Free Turkey Wrap, Romaine Lettuce, Roasted Cherry Tomatoes, Carrots, Cabbage, Red Onions, Green Bell Pepper, Lemon Ginger Aioli, Gluten Free Wrap
- Pearl Couscous Salad, Roast Vegetables, Lemon, Olive Oil, Oven Roasted Tomatoes
- Farmer’s Market Chopped Salad, Romaine, Cucumbers, Red and Yellow Peppers, Cherry Tomatoes, Balsamic Vinaigrette
- Brussels Sprout & Kale Salad, Brussels Sprouts, Watermelon Radish, Pecans, Golden Raisins, Ricotta Salata, Lemon Vinaigrette
- S’mores Cone
- Turtle Brownie
- Rice Krispy Lollipop
- Mini Chocolate Chip Cookies
- Root Vegetables Chips
- Soft Pretzel Nuggets
FEATURED EVENT: BEAT THE HEAT AT THE GLASSHOUSE
By Great Performances
We celebrated summer with some of our friends in the legal industry with a happy hour at The Glasshouse. Hosted by us, Glasshouses, and By Invitation Only Ltd., our summer soiree featured delicious foods, including offerings from our friends at Ichiban and Red Oyster, beautiful music, and stunning views.
Check out our photo gallery and menu below!
Our menu included a variety of globally-inspired flavors and included farm-fresh ingredients from our organic farm, Katchkie Farm, in the Hudson Valley.
Passed Hors d’Oeuvres
- Green Chickpea Pani Puri
- Carrot Tartare Cup
- Ginger Celery Tomato Chutney on Wild Rice Crisps
- Tuna in a Bird Nest
Lettuce Wrap Station
- Asado Negro Short Rib Cabbage Wrap
- Basil Roasted Summer Squash Lettuce Wrap
- Spicy Thai Chicken Lettuce Wrap
Shaved Ice Station
- Jolly Rancher Watermelon Syrup
- Lemonhead Syrup
- Atomic Fireball Syrup
To learn more about Great Performances and how we can help you create a memorable event, complete the form below.
IN HIS WORDS: GARY BEDIGAN TAKES ON A NEW ROLE AT GREAT PERFORMANCES
By Great Performances
We love celebrating at Great Performances, and and most of all, we love celebrating people. It’s one of our core values that helps support our mission to Unleash Joy through Genuine Hospitality.
One of the ways we support our people is by allowing them the chance to grow and develop within the organization, including moving to different departments. We have a lot of success stories about how people have moved from one department to another. Today, we’re sharing Gary Bedigan’s story and how he moved from operations and living in the “venue world” to sales and living in the events side of Great Performances.
Gary Bedigan joined Great Performances in 2011, working throughout the venues on the operations side at Great Performances before joining the sales team. We interviewed him to hear his story and insights on growing at Great Performances.
After 10 years with other organizations in the industry, I joined Great Performances in 2011 as the Venue Manager at BAM. It connected my passion for the arts and hospitality into one role. During the first two years, we made some impactful changes to our operations and how we put forward services at BAM. My interaction with different departments internally at Great Performances and externally through our client and vendors expanded my skills and scope. I remember sitting with Mindy Birnbaum (Chief Legal Officer at GP) for hours reviewing contracts and handbooks and felt like I was getting a junior law degree, but the skills I learned have proven invaluable many times over the years.
Fast forward 11 years later, I was proud to be part of multiple openings, structural changes, bids for new business, unique partnerships, and finding the balance of operating as a for-profit company within the walls of our nonprofit partners.
Why did you choose to change roles within GP?
During Covid, I was fortunate to stay on board at GP in a modified role planning reopenings, going after new business, and staying engaged with our cultural partners. Like so many of us, Covid gave me time to think about what’s next – was I happy with what I was doing? Was I challenged? Could I continue to grow? Was I in the right place for me, GP, and the clients I served? I got curious.
I began to explore opportunities within and outside of GP. As the pandemic eased and we worked our way through the reopenings of multiple venues and cultural partners, I realized that so much had changed within the world in a short time period. It reinforced my belief that it was the right time for me to make a move.
Tell us about the process?
First and foremost, I was reminded that communication is key. Being open to talking to colleagues, leaders, and friends inside and outside GP was critical. Each person had a unique perspective and insight on how we grow as individuals.
Through my conversations, I felt drawn towards the sales side of the business as a way to complement the operational skills I had developed during my time working on the venue side of Great Performances. I worked closely with my manager and with the head of sales to structure a transition that would support my previous role while allowing me to take on the new role with minimal disruption.
How does one pack up a life and mindset gained through one side of the company and move to the “one night stand” side of the company? Through collaboration with colleagues and trusted partners. While it wasn’t necessarily easy, it was made easier by the support across all parts of the organization – truly a testament to our core values.
What’s it like being on the Sales Team?
I could not be prouder of the work this team does. I knew that coming on board, I would be the junior member. After years of being a senior member on the venue team, it was a strange and humbling experience. However, the level of support and collaboration among the team has been incredible, and the excitement I felt was refreshing. Additionally, the fast pace of events and the amount of work, detail, craftsmanship, and time that goes into each event is like nothing I have ever seen. Working in the venue world, we saw a sliver of what would happen for an event at our venues. Seeing these events take shape from the sales and event side of GP is incredible.
You’ve been on the sales team for almost a year now – can you describe your year?
When Shaun, now Chief Revenue Officer, and I were reflecting that it had been a year since I joined his team, he asked me how I felt (apparently, tired was not the word he wanted to hear). I could honestly say that while it has been tiring at times, it’s mostly been incredibly exciting and energizing.
In the year that I’ve been on the sales team, I’ve managed more than 200 events with more than 31,000 guests. Some highlights include the Oceans, Food, and Finance Dinner, which we’ll be doing again in September; a multi-day holiday event for Brookfield Properties; Representative Jeffries’ 2023 inauguration, the VALRHONA 100th Anniversary Celebration, and most recently, the Hot Bread Kitchen Fête for 15.
Any closing thoughts for us?
None of this would have been possible without my event producer, Kevin Jaeger, who makes me look much better than I am; and the support of my colleagues, the leadership team at GP, and all of our partners.
My move from one department to another gave talented team members the opportunity to grow, expand, and share their skill sets. The move was bittersweet to say the least – I loved what I did with the venues and was sad to go, but seeing colleagues including Pia Tedesco, Cesar Parra, and Taina Alves take on new challenges was so exciting to watch.
It’s also been exciting to join the ranks of Mark Jackson, former cater waiter, and Vicky Traegler, venue catering manager, join the sales team (or “the dark side”).
And finally, I encourage everyone who’s curious about what’s next for them to explore both internal and external opportunities. Speak with your colleagues, speak with HR, and check out some departments that you’re curious about. Most importantly, keep challenging yourself.