Being from the South, I know one thing for sure: every big meal has to end with dessert. And not just any dessert—it has to be delicious, plentiful, and the kind that leaves everyone talking. We’re especially partial to pound cakes, banana puddings, and trifles. So, when I first met my future husband and began attending his family holiday gatherings in New Jersey, I knew this was one tradition I could bring to the table.

Since 2011, it’s become my personal holiday mission: no Christmas is complete without a show-stopping trifle to match the festive feast. My husband’s family has an incredible Christmas tradition—each year, they choose a different cuisine to center the holiday meal. Over the years, we’ve enjoyed homemade sushi and udon bowls, Southern fried chicken with all the fixings (a theme I proudly picked), and even a classic holiday spread.

For every theme, there’s been a trifle to match. For an Italian dinner, I whipped up a tiramisu trifle. When we had a traditional Christmas feast, it was a pumpkin pie and gingerbread trifle. One year, the family opted for French cuisine, complete with beef bourguignon, and I created a crème brûlée trifle with raspberries and vanilla genoise.

This year, the theme is German, and I’m thrilled to dive into a Black Forest trifle. Layers of rich chocolate cake, kirsch-soaked cherries, and pillowy whipped cream—it’s the perfect sweet finale to a hearty German feast.

For me, these trifles are more than dessert—they’re a way of sharing a little bit of my Southern roots and adding a personal touch to a beloved family tradition. And no matter the cuisine, one thing remains the same: Christmas wouldn’t be Christmas without a trifle on the table.

What brings me joy every holiday season is the arrival of my Auntie Joan’s Black Cake.  Not too sweet, perfectly moist, and of course just the right amount of rum! Black Cake is essential in every Caribbean household during the Christmas season. Auntie Joan began perfecting her craft since when she was a child with her aunt on a coal stove! It is praised by family and friends from New York to Jamaica and orders are requested months in advance.

For clarity we’re not talking about those little nonsense Tortuga baby bunt cakes in a box (sorry Cayman Islands).  I’m talking about the monthslong process of soaking fruit and using the only rum that really matters: Wray & Nephew Jamaican Rum. Now that Auntie Joan no longer lives in New York, I keep my fingers crossed that I get my own “tin” with black cake inside just in time for Christmas.  I associate eating black cake with a time to relax, catch up family, hear stories of the past and present with lots of laughter in between. Every slice is a gift😊

Auntie Joan’s Black Cake

Ingredients

The Dried Fruit

3-4 cups of dried fruit (dark & golden raisins, currants, cherries, pitted prunes) covered in 1 cup J. Wray & Nephew White Rum & J. Wray & Nephew Red Label Wine

***Soak in an airtight Jar 3 month to 1 year Yes, I’m serious!! ***

  

Wet & Dry Ingredients

  • 1 lb salted butter
  • 1 lb sugar
  • 10 eggs
  • 1 lb all-purpose flour
  • 2 tsp. baking powder
  • 1 whole nutmeg grated
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 ½ tbls vanilla extract
  • 4 tbls of browning sauce or Molasses
  • 1 tsp salt
  • Zest of 1 lemon
  • 2 tbls Lemon juice
  • ½ teaspoon almond extract

Procedure: Cake and Assembly

  1.  Step 1 After fruits have soaked, chop the fruit or pulse in food processor for a few seconds.  You want to have some pieces of fruit visible. Do not puree!!  Keep all the liquids!!
  2. Step 2 Meanwhile, whisk all-purpose flour,  baking powder, salt, allspice, nutmeg, and cinnamon in a bowl. Place to the side.
  3.  Step 3 Remove the eye of the egg*, then beat the eggs, lemon zest, lemon juice, vanilla extract & almond extract in a separate bowl. Place to the side.
  4. Step 4 Cream room temperature butter for approximately 3 minutes. Then add sugar to the creamed butter and continue to beat until fluffy.
  5. Step 5 Then slowly add small portions of the wet ingredients ( approximately ½ cup at a time) to the butter and sugar and mix until everything is well blended and creamy. 
  6. Step 6 Add your fruits and mix in well approximately ½ cup at a time.
  7. Step 7 Place a rack in middle of oven; preheat to 325°.  Grease two 9″ cake pans with butter and cover the bottom of the pan with parchment paper. In the bottom rack of the oven place a pan with water.  This will prevent the cake from getting dry while baking
  8. Step 8 Add your dry ingredients approximately ½ cup at a time. This should be folded in with a spatula. Then add your browning or molasses to your desired color.
  9. Step 9 Place batter in cake pans. Don’t fill to the top!  “Tap” the pans on the counter to remove any air bubbles. Cover pans with foil. Bake for approximately 1 hour. Check if done with a toothpick or knife. If it is still wet leave for another 30mins.  Check again.
  10. Step 10 Take cakes out of the oven. Pour small amount, 2 Tablespoons of Wine & Rum (premixed) over the cake with a spoon. Let cakes cool in pans. Do not serve until cool. Best if served the next day.

Pro Tip: Add a just little rum & wine mixture every other day to keep it moist! I promise it will be even better! 😊

Editor’s Note: The “eye of the egg”, also known as the chalaza, a white, stringy part of the egg that supports the yolk. It’s safe to eat, but removing it can improve the texture of custards and curds.

The holiday season is here, but don’t worry—there’s still time to plan an unforgettable celebration! Whether you’re hosting a corporate holiday gathering, a nonprofit gala, or a festive social soirée, we’re here to help you create a memorable experience.

Need some guidance? Our holiday party planning tips are packed with insights to make the process seamless. From choosing a theme to curating the perfect menu, we’ve got you covered every step of the way.

Searching for the ideal venue? Great Performances has a comprehensive list of exceptional venues and a user-friendly Venue Searcher to match your event size, style, and needs.

For even more inspiration, explore our Holiday Party Guide, brimming with ideas for food, décor, activities, and more.

Looking ahead? Many companies are opting for January celebrations to avoid the December rush. It’s a smart way to secure top venues and ensure your guests have a clear calendar.

Let us help you bring your vision to life. Start planning today and make this season’s festivities truly extraordinary!

Holiday Party Guide

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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.

This month, as we celebrate Thanksgiving, we focus on coming together around the table with our loved ones, extending community to our neighbors, and sharing our food, joys, and comfort.

Our chefs share their culinary voices with stories and recipes that capture the Thanksgiving spirit.

Check out their delicious contributions – and let us know which ones you’ve tried!

Thanksgiving Recipes

“Stay live till ‘25” was the chant we heard in 2021 as the hospitality industry struggled with the impact of Covid.

 

And here it is, 2025. We stayed very alive, found ways to thrive and redefine our business while discovering that some things just don’t change. The desire to gather for celebrations, in person communication and inspiration.

 

We are a quarter of the way through this century wondering sometimes how much progress we have made. It’s hard to know. Regardless, we look ahead with optimism and hope to unleash joy with everything we do. This year, we look to our farm and animal neighbors to shepherd us through the months ahead.

 

Animals contribute immeasurably to our lives and to the agricultural ecosystem. They sustain us on multiple levels, from companionship to nurturing the soil, and for many, as food. We have embarked on several culinary sustainability initiatives, including reduced meat portion sizes and rebalancing the plate with vegetables, grains and alternative proteins. We are giving meat-centered entrees lots of creative competition with our plant-forward menus. It is the “carrot” and not “the stick” approach.

 

We wish you a peaceful, healthy, meaningful and delicious year ahead.

 

With love,

 

The Great Performances & Katchkie Farm Families

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October was a month of meaningful connections and vibrant gatherings as Great Performances proudly catered several nonprofit events that celebrated art, culture, and community engagement. From the immersive experiences at Open House New York (OHNY) to the artistic initiatives supported by Powerhouse Arts, we had the privilege of collaborating with organizations that share our commitment to enriching lives through creativity and sustainability.

 

At Brooklyn Bridge Park, we provided a culinary experience that complemented the stunning waterfront views, fostering a sense of togetherness among attendees. Similarly, our partnership with Friends of Governor’s Island showcased the island’s unique charm while promoting environmental stewardship and community involvement. Each event allowed us to demonstrate our dedication to sustainability, crafting menus that featured locally sourced ingredients and innovative plant-forward options.

 

Join us as we reflect on these inspiring events, highlighting the remarkable work that these organizations do for our city.

Paul Muldoon and Jean Hanff Korelitz’s immersive adaptation of The Dead, 1904 returns to the American Irish Historical Society with Irish Repertory Theatre this winter. And what better way is there to immerse oneself in the world of James Joyce than a decadent feast, provided by Great Performances caterers?

Meticulous planning has gone into the preparation of the show’s menu: included in the meal is whole roast turkey (a more contemporary alternative to the “fat brown goose” served in the story), beef tenderloin with fig and cocoa glaze, floury mashed potatoes, and paired wine and spirits. 

 

Great Performances has catered The Dead since its premiere in 2016. Executive Chef Andrew Smith, along with Muldoon, Hanff Korelitz, and director Ciarán O’Reilly have curated each dish so as to recreate the feel of the Morkan holiday party against the backdrop of early 20th century Ireland as vividly as possible. 

 

Not one sensory detail of Joyce’s iconic story is neglected in this year’s revival of The Dead. Experience theatre and the culinary arts at their finest, November 20 – January 5, 2025.

 

Click here for more information and to book your tickets now.

 

The Dead, 1904 Dinner Menu 

 

Fig & Cocoa Glaze Beef Tenderloin (GF, DF)

Spicy & Sweet Fig Sauce

 

Whole Roast Turkey (GF, DF)

Stuffed with Fresh Parsley, Thyme & Rosemary

 

Mashed “Floury” Potatoes (GF)

 

Cranberry & Pineapple Relish (GF, Vegan)

 

Roasted Haricot Verts (GF, Vegan)

 

Individual Bread & Butter Pudding (GF)

Vanilla Custard

 

Vegan Entrée: Torta Panzanella (Vegan, GF)

Book Your Tickets Now

This winter, Wollman Rink introduces the Igloo Village—a cozy, festive addition to New York’s iconic ice rink in Central Park. Starting November 15, 2024, three beautifully decorated igloos will be available for private rental, each offering an intimate, wintry retreat for up to 8 guests. Perfect for a memorable gathering, these igloos can be reserved for 90-minute sessions as an add-on to your general admission ticket, starting at $550. Each reservation includes a curated selection of food and beverage options to complete the experience.

 

Celebrating the Season at Wollman Rink

With its skyline views and classic New York atmosphere, Wollman Rink has long been a beloved destination for skaters and holiday revelers alike. Great Performances, as the exclusive catering partner, has crafted an array of dining options to suit any occasion—from the rinkside café, featuring fan favorites like the Wollman Smash Burger and a comforting Chili Bar, to the private, tented spaces perfect for holiday gatherings and cocktail receptions. Whether you’re enjoying a casual meal or hosting a corporate event, our menus include options for all tastes, including vegan selections.

 

Plan Your Visit

Private igloo reservations are available throughout the holiday season, from November 27, 2024, to January 5, 2025, and bookings are already open at www.wollmanrinknyc.com. From a cozy date night to a special family gathering, the Igloo Village offers a unique way to experience winter in New York City.

 

Let this season be one to remember with an unforgettable evening at Wollman Rink—your winter destination for food, fun, and festive memories.

On November 21st, the Museum of Food and Drink (MOFAD) invites you to join them at Essex Market for a memorable gala dedicated to celebrating New York City’s vibrant street food history. Proceeds from the event will help fund MOFAD  and its upcoming 2025 exhibitions.

 

The Museum of Food and Drink is a pioneering food museum that leverages the universal nature of food to foster cultural change and promote a more thoughtful, equitable, and delicious future. Through immersive exhibits that engage the senses, MOFAD serves as a global educational resource, inspiring curious eaters of all ages and backgrounds.

 

This year’s gala will honor Niki Russ Federman, Josh Russ Tupper, and Maria and Mark Russ Federman of the iconic Russ & Daughters. Founded by Joel Russ over a century ago with a humble herring cart, this family-run business has become a cornerstone of NYC’s food culture. Beyond preserving their own legacy, the Russ family actively champions the city’s independent restaurants through their work with the Independent Restaurant Coalition (IRC), helping to protect and strengthen NYC’s vibrant culinary landscape.

 

Guests will be treated to a menu inspired by NYC’s diverse street food traditions, with dishes that reflect over two centuries of culinary history. The evening will also feature a special toast to NYC’s Black oystermen, with cocktails crafted from the only vodka distilled with 100% New York corn and locally harvested oysters.

 

Tickets are still available on MOFAD’s website—don’t miss your chance to be part of this unforgettable evening!  Raise a glass, savor extraordinary dishes, and help shape the future of this unique museum and the communities it celebrates. Secure your tickets now for an inspiring night of food, culture, and connection!

Bring a true taste of NYC to your event with Great Performances’ Russ & Daughters activation. For over 110 years, Russ & Daughters has been a New York icon, celebrated for its smoked fish, caviar, latkes, and more. With locations from the Lower East Side to Hudson Yards, this legendary brand can now bring its authentic flavors to your gathering.

Wedding Planning Q&A with Amanda DiUglio

Congratulations on your engagement! After celebrating this momentous occasion, it’s time to jump into the exciting world of wedding planning. We turned to our resident wedding expert, Amanda DiUglio, who has successfully planned hundreds of weddings for Great Performances, to answer some common questions couples have during this journey.

 

Q: What’s the first thing a couple should do after they get engaged?

Amanda: After you’ve celebrated the moment, take in the fun! Enjoy this time together, as the planning will happen quickly. The next big step is to decide where you want to get married. Find the perfect venue first, and the rest will really fall in line.

 

Q: How soon should a couple start planning? Is there a ‘sweet spot’ for timing?

Amanda: Each client is different. If there’s a must-have date or venue, the sooner, the better. If you’re flexible with details, you can take a little more time to enjoy being engaged.

 

Q: What are the top priorities couples should focus on?

Amanda: Budget is one of the biggest factors. It’s heartbreaking for a couple to fall in love with a venue that’s outside of their budget. Determine how much you want to spend, and then explore options within that range.

 

Q: What are a few main things to keep in mind while touring venues?

Amanda: Consider whether the venue fits your wedding vision, if there’s a rain plan in place, and where each significant moment of the day will happen. It’s important to visualize the flow of your event.

 

Q: At what point should I get a planner, and what are the benefits of having one?

Amanda: This depends on how hands-on you want to be. Full planners can help execute everything from start to finish, while others offer various packages that might better fit your level of involvement.

 

Q: What key questions should couples ask a potential wedding planner during their consultation?

Amanda: It’s all about personality. Make sure you like the person you’re working with! A good rapport will lead to a smoother planning process.

 

Q: How would you recommend picking a date?

Amanda: This is such a personal question! Think about what matters most to you: Is the weather important? Do you have a favorite flower? Do you prefer an outdoor or indoor setting? All these factors will play into your date selection.

 

Q: What are some common mistakes you’ve seen couples make in the planning process?

Amanda: Talk to the professionals! We all want the day to go smoothly for each couple. When we make recommendations, it’s based on experience. Even if it doesn’t align with your exact vision, we’re here to help you avoid common pitfalls.

 

Q: What’s the best way to keep the planning process from feeling overwhelming?

Amanda: Hire a planner! Let the professionals handle the details so you can enjoy the process. It makes a huge difference.

 

Q: Are there any current trends or ‘must-haves’ that couples are requesting?

Amanda: We’re seeing a lot of interactive moments this year. For example, several couples want us to build their wedding cake live in the traditional Italian style, allowing guests to watch and enjoy the experience!

 

Q: What is one piece of advice you would give a newly engaged couple?

Amanda: It all goes by so fast! Try to relax and enjoy the special moments instead of just checking them off your list. This is a beautiful time in your life—savor it!

 

Q: What’s a cute engagement story a couple has shared with you?

Amanda: One of our clients met in preschool! They found all their old photos from when they were kids and incorporated that into their story for the night. It was such a charming touch!

 

As you embark on this exciting journey of wedding planning, remember to savor each moment and embrace the joy of being engaged. With Amanda’s expert advice, you’re equipped to make thoughtful decisions about your venue, budget, and the overall vision for your special day.

 

We’re here when you’re ready to embark on your next steps! Here at Great Performances, we’re happy to work with you and your planner to create a beautiful day crafted just for you and your partner. Together, we’ll ensure your wedding is not just an event but a memorable celebration of your love story!