Over the years, we’ve had the privilege of partnering with incredible non-profits to help bring their events to life. Whether it’s a fundraising gala, a community appreciation day, or an intimate donor dinner, we know that every detail matters when it comes to sharing your mission and inspiring support.

Planning a non-profit event can be both exciting and challenging. It’s not just about hosting a gathering—it’s about crafting an experience that resonates with your audience and drives meaningful impact. We sat down with Linda Abbey, our resident Non-Profit Expert, and talked about her top tips for planning a Non-Profit event. Here are a few tips she’s learned along the way to help make your next event a success.

Identify the “Spend”

We know budgets can be tight for non-profits, so it’s important to start with a clear understanding of your resources. Consider both your financial limits and the time and people you can dedicate to planning. This clarity allows you to focus on priorities that maximize the impact of your event without stretching beyond your means.

What Event Format Best Suits the Mission?

The right event format helps you connect with your audience while staying true to your mission. Are you celebrating achievements? A formal gala might be perfect. Hoping to engage the community? A casual picnic or a virtual panel could work wonders. The format sets the tone, so choose one that complements both your cause and your guests.

Manage Guest Expectations with Optics

Every element of your event sends a message—whether intentional or not. From the invitations to the venue, make sure every detail reflects your mission and values. A sustainable catering menu, thoughtful decor, or a welcoming community space can all help communicate your commitment to your cause while building trust with attendees.

Incorporate the Goal into Hospitality

Food and hospitality are central to any event, and they’re a perfect opportunity to tie back to your mission. For a health-focused non-profit, we’ve worked with clients to craft menus featuring locally sourced, nutritious dishes. For environmental organizations, we’ve helped create zero-waste events. Thoughtful hospitality choices make your mission tangible and memorable.

Encourage Sponsorships to Offset Costs

Sponsorships can be game-changers. Partnering with businesses whose values align with your own can bring in much-needed funding or in-kind donations. Sponsors often appreciate the visibility your event offers, and their contributions can elevate the experience for attendees without straining your budget.

Prompt Post-Event Follow-Up

The event might end, but the conversation shouldn’t. Follow up with guests, sponsors, and volunteers to thank them for their support and share the impact of the event. Highlight successes through newsletters or social media, and let attendees know how they can stay involved. Keeping those connections alive builds lasting relationships for future support.

Let’s Make Your Next Event Unforgettable

At Great Performances, we believe every event tells a story—and we’re here to help you share yours. Whether you’re envisioning an elegant gala or a laid-back community gathering, our team is ready to bring your vision to life with menus and experiences that reflect your mission and values.

Let’s connect to talk about how we can make your next non-profit event as impactful as your cause. Together, we can create moments that inspire.

Let’s Start Planning Your Nonprofit Event!

The holidays are a time for sharing—sharing meals, laughter, and the traditions that make this season special. At Great Performances, we’re fortunate to work with an incredible team of individuals who bring their creativity and care to everything they do, both professionally and personally. This year, we asked a few of our team members to share their holiday traditions in their own words. Their stories reflect the joy, warmth, and meaning that make this time of year so magical.

Morgan Golumbuk, Senior Event Director

“This tradition came about purely by accident, which—I think—makes it all the better. Growing up, our Hanukkah gifts increased in value or size as the nights went on, but the first gift was always the same: scratch-off lottery tickets and candy bars. I knew that I had to offer these same foundational gifts to guests of my first solo-hosted Hanukkah last year, so I traipsed across the neighborhood in search of matzoh ball soup ingredients, spiked seltzers, and the gifting goodies. When I called my parents to tell them about my plans, they said that they didn’t even realize the gift-giving pattern; it was just a happy mitzvah.”

De’Enna Quinn, Inside Sales Associate

“Each year, I bring a southern tradition of a show-stopping dessert for my husband’s New Jersey family holiday gatherings. 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.”

Read more about De’Enna’s Trifle Tradition here.

Ali Rea Baum, Senior Event Director

“When I was 9, my mother and I moved to California from New York. It was a very big move for me, as I was leaving most of my family (most importantly my dad). I grew up half Jewish/half Unitarian, so both Christmas and Hanukkah were big parts of my life. To ensure that we continued some of my New York family Hanukkah traditions, every Christmas Eve, my mother would make a brisket and latkes. This tradition continues to this day. Last year, I couldn’t be with my mother on Christmas Eve, so I made the brisket and latkes on my own for my husband, daughter, dad, bonus mom, and brother. It was delicious.”

Brandon Reichert, Director of Information and Technology

“Every Christmas, my apartment turns into the ultimate board game battlefield. Friends and family show up, each bringing a brand-new game, and from the moment the first dice roll hits the table, it’s game on. The stakes? Eternal bragging rights and the all-important game night lineup for the next year.

The day is pure chaos in the best way. Someone’s always dramatically flipping through the rulebook while another person insists, ‘I swear this is my first time playing!’ right before crushing everyone. Trash talk is flying, alliances are made and broken, and laughter fills the room—usually at someone’s ridiculous strategy that somehow works.

By the time dinner rolls around, the scoreboard is the center of attention. Who’s on top? Who’s the underdog? Over plates piled high with ham (because it’s not Christmas without ham), we argue about the best plays and the most epic fails. It’s all in good fun… mostly.

At the end of the night, we tally up the winners, and everyone leaves with a mix of pride, plans for revenge, and maybe a little too much ham in the belly. It’s the perfect mix of competition, laughter, and holiday cheer—and it’s the tradition I look forward to every single year.”

Linda Abbey, Executive Vice President

“Our apartment on LaSalle Street between Broadway & Amsterdam has a perfect view of the lighted tower that is Riverside, an interdenominational church modeled after the 13th-century Gothic cathedral in Chartres, France. The bells toll every Sunday at 10:15 a.m., at which time we open the windows wide to bask in the sound.

One of our holiday traditions is to attend the Christmas Eve Service of Lessons & Carols at this stunning church. Classic and modern carols are interspersed with readings, and often a harp solo here, a piano and flute solo there. The organ music is moving; the singing of the choir stirring. A pocketful of tissues is a must. To slowly meander home afterward in the quiet winter chill is to appreciate just how blessed we are to have access to the magic that is Riverside.”

Brigid Randolph, Culinary Development Coordinator

“One of my favorite holiday traditions (that my mom in particular enforces!) is that our family doesn’t listen to any Christmas music until after Thanksgiving dinner is over. Once all the dinner plates have been cleared though, Christmas music is fair game, and we’ll bust out the classics along with the pumpkin pie—usually a Johnny Mathis Christmas album or the Vince Guaraldi Trio’s A Charlie Brown Christmas.”

 

From scratch-off tickets and brisket to carols and competition, these traditions reflect the many ways our team celebrates the season. Each story reminds us that the holidays aren’t just about the food we share or the songs we sing but the people we gather with and the memories we create together.

Here’s to embracing traditions old and new, savoring the flavors of the season, and finding joy in every laugh, every note, and every roll of the dice. Happy holidays from all of us at Great Performances!

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

Start Planning Your Holiday Party Today

Share some quick information with us and let’s get started planning your party!

“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.