
AND WE'RE LIVE! THE RETURN OF IN-PERSON NONPROFIT EVENTS
By Great Performances
40% of nonprofit organizations reported losses in total revenue for 2020. Partly attributed to a dramatic decline in program-related revenue, it can also be attributed to a decline in donations. Overall, 37% of nonprofit organizations reported a decline in donations in 2020 compared to 10% of nonprofit organizations in the preceding 5-year period and more than 70% of organizations reported that individual donations are essential or very important to their business. (Source)
As Covid restrictions lift and people reunite at events, restaurants, theaters, and in the office, there’s opportunity for nonprofits to recover and rebuild their donation bases. Prior to the pandemic, many nonprofit organizations held galas and events for awareness, education, community, networking, and fundraising. With our return to events, nonprofit organizations can extend their current outreach programs with live events to re-engage and grow their donor base. We spoke with some leading nonprofit event planners and partners to get a better idea of what’s happening with nonprofit organizations and how they’re coming back to live events.
Across the board, we’re seeing an increase of in-person nonprofit events, which is exciting for everyone from the nonprofit host who’s able to reconnect with their donor base to the gala attendee who is delighted to get all dressed up with somewhere to go! Rob Arango, Director of Client Development at CPS Events at The Plaza, notes that there’s been more attention to the step-and-repeat as guests are dressing up, eager to meet, greet, and have their photos taken. Even those first moments arriving at an event are celebratory! For anyone who’s watched the awards shows these past months, we’ve seen more glitz, glamor, and excitement on the red carpet.
Aside from being standard operating procedure for nonprofits to host events, galas, and live fundraisers to raise money and engage donors, there’s been increasing pushback on virtual only events (we specify virtual-only for reasons we’ll elaborate on later). The cost and effort of hosting virtual events didn’t deliver the returns in engagement and donation dollars that organizations realized from live events. As Shaun Roberts, Vice President at Great Performances notes, everyone from corporations building teams to religious organizations leading their congregations is seeing the importance of community. Specifically, education institutions are hosting alumni functions, hospitals are rebuilding fundraising efforts, artistic and performance-based groups are inviting guests back into their spaces, and socially aware organizations are rebuilding their education and outreach programs. “No matter how great the technology, it’s impossible to replicate the networking that takes place at live events,” observes James Munz, Vice President of Sales at Ziegfeld Ballroom, home to many nonprofit events including fundraisers, galas, and celebrations.
“Live events not only raise money; more importantly they are used to cultivate new donors,” reports Mike Warren, Director of Catering at CPS Events at The Plaza. Often, gala attendees will sponsor a table and invite guests who might make a connection with the cause and become a supporter. But there’s been another shift in how galas are held, notes Roberts. Instead of being tied to a table and chairs, more events are starting to have more mobile events (and not the digital kind) where guests are encouraged to walk around the space and network. “It’s been a heated debate within many organizations,” he says, “and a decision that’s very personal to each nonprofit.” Speaking with caterers, planners, and venues can help determine which event style makes the most sense for each nonprofit’s goals and constituency.
Health and safety are still top of mind for many nonprofit organizations planning events but staying on top of the latest requirements and protocols can be stressful and confusing. Munz stresses that it’s important to talk to the experts: the caterers and venues who are best able to advise on best practices that support the health, safety, and comfort of event guests. This can be anything from accessibility to ventilation. “We believe in full transparency and providing as much information as necessary to put our clients and their guests at ease. We can also share what some other nonprofits are doing to help provide some context.”
For most organizations, events look like they did pre-pandemic. Groups who are already going out are going out with a relaxed (or exhausted) attitude towards Covid stipulations: tables are not entirely distanced, and check-in is swift. At GP, we are asking our staff to be vaccinated and to remain masked, but many clients are asking that masks be removed, a sign of their desire to make everything appear as it once was. There are some planners and nonprofit organizations who are still staying on the side of caution, but Warren observes that these are few and far between and it may be as simple as setting a table for ten guests for eight.
Some nonprofit organizations aren’t quite willing to let go of the virtual component and are looking for hybrid events. Munz acknowledges that hybrid events can be a great opportunity to capture a wider audience; however, they require an extra level of planning and expertise. Roberts cautions that planning two events in one may result in increased costs and effort and that nonprofit organizations considering hybrid events need to be clear about their goals and expectations for each group of attendees. Selecting the right partner is critical to help create a program that flows smoothly. Munz notes that he’s seen the virtual portion of the hybrid event pause while the in-person attendees were being served their meals. With their deep expertise in hosting events, planners can help create a run of show and make program suggestions to make the event run seamlessly from both perspectives.
Being mindful of guest behavior advises event timelines and runs of show. Munz advises that nonprofits organizations consider adjusting their events to a shorter programmed event followed by a post-dessert reception. This allows those guests who feel uncomfortable to leave and those who feel comfortable to stay longer and socialize – a hybrid of the seated events and the networking sessions.
Event planning is also happening at a shorter timeframe. Although many nonprofits are booking venues, caterers, and other vendors months in advance, guests are waiting until closer to the event date to RSVP, making it difficult to confirm guest counts. And then there are the nonprofits that are booking events on shorter notice. Although it is possible, the current employment landscape can present a challenge. “We always recommend that our clients book the date as soon as they can so we can confirm a venue and ensure proper staffing at their event,” Roberts advises.
At the end of the day, all of the event experts and their nonprofit clients agreed on one thing: nonprofits absolutely should be hosting live events. “There used to be gala fatigue, then we had Zoom fatigue and Covid fatigue. People are eager to get back out in person,” Arango shares. People are yearning for a face-to-face connection, and it’s obvious in the excitement demonstrated when guests are together for the first time.
Encouraging those who are reluctant to venture out to an event can be as simple as providing them with more information, Roberts notes. “Be clear with what the evening holds so people can make their own choices. If you have an amazing key speaker, people will turn out for that; and keep the event to the point—no fluff.” Once you’ve identified your event goals, create a program that will engage your guests. Gone are the days when people stay at a gala until 10:00 pm because they have to; they will stay because they want to be there.
SPRINGING UP IN NEW VENUES
By Great Performances
It’s been an incredibly busy month for us at Great Performances. From increasing our workplace dining numbers due to workers returning to their offices to the more increasing pace of events as people are more willing to gather and celebrate. But more than that, we’ve opened a number of new venues!
We’re celebrating the re-opening of Café Des Affiches at museum in Chelsea (Poster House), the grand opening of Trinity Café at a venerable institution in Wall Street (Trinity), and the rebirth of our beloved Mae Mae Café, reimaged as a Plant-Based Café + Plant Store.
A huge kudos to our operations and culinary teams for executing such distinctly delicious spaces and making it look so effortless. Read more about each of these venues at the links below!
Check out their poster exhibits and then take some time to relax with a delicious latte and pastry or enjoy a delightful salad with the most refreshing iced tea in the neighborhood!
119 West 23rd Street
New York, NY 10011
Huge windows fill the cafe space with plenty of natural light as you enjoy an innovative coffee (a Honey Rose Latte perhaps?) with the best avocado toast in Wall Street. Or perhaps you’re looking for a salad that’s as beautiful as it is delicious.
Trinity Commons
76 Trinity Place
New York, NY 10006
All things plants at Mae Mae! From a plant-based, Latin-inspired menu to plants waiting to be purchased to green your homes, Mae Mae is back and better than ever!
2417 Third Avenue, Ground Floor
The Bronx, NY 10451
MAE MAE CAFE BLOOMS AGAIN
By Great Performances

After three years, Mae Mae Café is opening at a brand new location with a brand new theme–but with the same company behind the magic.
Located in the Mott Haven section of the South Bronx, Mae Mae reopens with a plant-based theme as Mae Mae Café + Plant Shop. Not only will we sell plants and plant-related goods, the café will feature a plant-based menu. The delicious Latin-inspired menu takes its roots from a project Great Performances participated in with students from the Bronx as part of The Bronx Private Industry Council (The Bronx PIC) initiative at Here-to-Here. Bronx students worked together to come up with ideas for better integrating Great Performances into the Bronx. Among their ideas was creating a food station that incorporated the flavors of the Bronx which has been adapted for the Mae Mae Café menu.
Doubling as a plant store, the café is decorated with a variety of plants that can also be purchased. A potting bench available for use is overseen by Gloria, one of our famous llamas,
Mae Mae Café + Plant Shop
2417 Third Avenue, Ground Floor
The Bronx, NY 10451
DELICIOUS RECIPES FOR THE SPRING HOLIDAYSo
By Great Performances
We celebrate all of life’s moments with food – and especially during the holidays. This month we’re observing Ramadan (Ramadan Mubarak!), Passover, and Easter among others. We’ve polled our GP family, including our friends over at Poster House, to get some of their family-favorite recipes.
From a fun spin on a hot dog from Liz to the truth about a beloved family dish from Jenell, we’re sure you’ll enjoy these recipes. We also have some recipes (including an award-winning one!) from our friends at Poster House, an incredible museum in Chelsea dedicated to the impact posters have had—and a beautiful venue for everything from corporate workshops to baby showers.
Let us know if you try any of these recipes at home! We’d love to see pictures and you can tag @GPFood on Instagram!
Char Grilled Baby Carrots
by Andrew Smith, Culinary Director
During the spring holidays I tend to look for something light that will work with all the holidays.

Ingredients
- 17 ea baby carrots, grilled till cooked through approximately 10-12 minutes medium heat
- 1/3 cup chopped dill
- 1 each fresh lemon juice and zest
- 1 cup coconut milk yogurt (non-sweet)
- 8 ea marigold flowers stem removed chopped
- ¼ cup spiced almonds chopped ( agave, chili powder, cinnamon toss and bake 325 degrees 7 minutes)
Directions
Toss baby carrots in olive oil and salt to season. Then grill over a medium heat turning to avoid burning. Once cooked through place in mixing bowls with dill, lemon juice, lemon zest and chopped almonds. On a serving plater spread yogurt to create a bed for carrots and garnish with marigolds
Serves 6
Matzoh Dogs
by Liz Neumark
We have a weekly family tradition of preparing hot dogs for my father and my son. For Passover, we needed a Passover-friendly version of the traditional bun for the hot dog. And so, the matzoh hot dog entered the Neumark family cookbook!

Take a square of machine made matzoh and place it in a pan with water to cover the top (1/2“).
Press the matzoh between some paper towels so that it is pliable, damp and not too wet.
Take a hot dog and lightly spread some mustard around it. if you don’t like mustard, you can use some mayo or a little ketchup.
Roll the matzoh around the hot dog, like you are wrapping it in phyllo pastry, overlap it a little, then trim the extra for the next hot dog. The ‘pasty’ matzoh should form a snug blanket around the dog.
Heat a frying pan with grapeseed or vegetable oil – when you add the dog it will splatter so be ready. Keep turning as it gets cooked and crispy. Let the dog get hot inside too.
Enjoy with your favorite condiments!
Aunt Bev’s Noodle Pudding (aka Noodle Kugel)
by Jenell Cruickshank
Growing up I spent a lot of time with my Aunt Bev. She always made the best food, typically Jamaican (oxtails, rice and peas, plantains, escovitch fish) for trips to the park, the beach, and most importantly the holidays. One thing in particular that we always looked forward to was her Noodle Pudding, this rich & creamy noodle concoction with just a little crunch on top amazing! No Mac and cheese needed on the dinner table when Aunt Bev’s noodle pudding was there! Everyone asks for seconds and takes a few slices home.
Unfortunately, Aunt Bev passed away but my mom carries on the tradition making her Noodle Pudding for every holiday and It feels like a little part of her is still with us.
Once I started working in catering I realized Aunt Bev’s noodle pudding was her version of the very traditional Jewish dish Noodle Kugel ! it makes me giggle because all these years it was this magical recipe I thought she created herself. To my family it will always be Aunt Bev’s Noodle Pudding and look forward to having it this Easter Sunday 😊

Ingredients
For the Noodles:
- 1 (8-ounce) package medium-wide egg noodles
- 1 (16oz) package of sour cream
- 1 (8-ounce) package Philadelphia cream cheese
- 1 teaspoon vanilla
- Sugar to taste
- cinnamon or nutmeg to taste
For the Topping:
- 1 1/2 cups cornflakes cereal, crushed
- 2 tablespoons unsalted butter, melted
Directions
- Gather the ingredients.00:46
- Heat the oven to 350 F. Butter a 9 x 13 x 2-inch (3-quart) baking dish.
- Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. Drain well and set aside.
- In a large bowl, beat together the sour cream, cream cheese, until smooth.
- Add the cream cheese mixture to the noodles.
- Add the vanilla & sugar make sure its well mixed.
- Pour into the prepared pan and smooth the top with a spatula.
*** You can add raisins in the cream cheese mixture if you like.
Make the Topping and Bake
- Add crushed cereal on top of noodles
- Drizzle melted butter on top so all the cornflakes are covered.
- Bake in a heated oven for approximately 1 hour or until it is set in the center and golden on the bottom.
Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve.
Great Grandma's Passover Mandelbread
by Samantha Hirsch, Director of Education at Poster House
It’s not Passover without this mandelbread recipe! Similar to a biscotti, dipped in coffee it’s a treat that makes you forget it doesn’t have any flour in it!
Poster House is one of Great Performances’ newest venues. A hidden gem in Chelsea converge, it’s the first museum in the U.S. dedicated exclusively to posters. Poster House is dedicated to presenting the impact, culture, and design of posters, both as historical documents and methods of contemporary visual communication. The beautiful space is perfect for a variety of events from company workshops to baby showers and more!
Ingredients
- 2C Sugar
- 1/2 C butter (softened)
- 6 Eggs
- 2 3/4 C Matzo Cake Meal
- 1/2 tsp. Salt
- 3/4 C Potato Starch
- Choc. Chips/Walnuts
- Optional mixing Sugar/Cinnamon Mixture for Topping
Directions
Cream sugar and butter. Add eggs one at a time. Beat Well. Fold in the cake meal, salt, potato starch and add chocolate chips/nuts (if using). Mix well. On a greased/lined cookie sheet, spoon dough onto the sheet and form into 2 equal sized loaves about 2″ wide . Sprinkle with the cinnamon and sugar mixture and bake at 350* for 30-40 minutes.
Chess Pie
by Sarah Sloan, Shop Associate, Curatorial Assistant at Navy Yard, Poster House
Chess Pie is a classic Southern dessert that is often overlooked. My grandmother’s was award-winning. In 1990, she entered her recipe into the Crisco National Pie Contest and won the blue ribbon for Mississippi, landing her a spot in the national competition as well as the inclusion of her recipe in Crisco’s “Pies for All Seasons” cook book. However, we always ate this one at Easter! This pie is absolutely divine and thinking of it brings back so many fond memories.
Poster House is one of Great Performances’ newest venues. A hidden gem in Chelsea converge, it’s the first museum in the U.S. dedicated exclusively to posters. Poster House is dedicated to presenting the impact, culture, and design of posters, both as historical documents and methods of contemporary visual communication. The beautiful space is perfect for a variety of events from company workshops to baby showers and more!

Ingredients
10-inch Crust:
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 6 tablespoons Crisco butter-flavored shortening
- 5 tablespoons ice cold water
Filling:
- 3 cups sugar
- 1/2 cup butter or margarine, softened
- 5 eggs, lightly beaten
- 3 tablespoons cornmeal
- 2 teaspoons vanilla
- 1 cup milk
Directions
- For crust: Place flour, salt, and Crisco in a bowl. Mix with fork until the consistency of cornmeal. Add water one tablespoon at a time, until pastry follows fork around the bowl leaving bowl almost clean. Place dough ball on rolling board, shape into flattened ball. Roll until pastry is two inches larger than inverted pie plate. Place sheet in greased pie plate. Work out air pockets and press into plate. Trim edges. Cut tiny leaves from rolled pastry scraps and overlap around edge or flute. Do not bake. Heat oven to 325 degrees fahrenheit.
- For filling: Combine sugar and butter in large bowl. Beat at low speed of electric mixer until blended. Beat in eggs, cornmeal, vanilla and salt. Add milk. Beat at low speed until blended. Pour into unbaked pie crust.
- Bake at 325 degrees fahrenheit for 1 hour 20 minutes or until filling is set. Cover edge of pie with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftover pie.
CELEBRATING 30 YEARS AT WAVE HILL
By Liz Neumark
1992 was a big year.
It was the year we moved into our new kitchen on the corner of Spring & Hudson in historic the Printing District; a transition that ushered in a period of growth and excitement for GP. Our ground floor lease was $12/square foot. Our new landlord, Trinity Real Estate, welcomed us and it was the beginning of a decades long and deep relationship.
It was the year my second child was born. Katie arrived 2 days after the start of Spring, after about 2 short hours of labor. A young person in a rush. (She hasn’t slowed down since.)
1992 was the year we signed our first exclusive contract with a cultural institution: Wave Hill, New York’s most beautiful, yet least known, botanical garden.
It was a match made in heaven! We fell in love with all 28 acres of historic houses, gardens, scenic pathways, greenhouses and magnificent trees. When thinking about a garden, one imagines it is most beautiful in peak season, fully in bloom surrounded by lush summer greens. We learned to appreciate the exquisite beauty of all four seasons, each so distinctive and unique.
I brought my kids to Wave Hill countless weekends as it became our NYC backyard. Where else could children run around barefoot in the grass or wander off to explore a secret garden or count the koi in the Aquatic Gardens. (I knew the café food would be delicious!) We built snowmen, learned the names of the first flowers of spring, collected leaves, rain under sprinklers and enjoyed the family art projects.
We have been operating the café and catering events on site for 30 years. My love for the gardens and the Wave Hill mission of sustainability, inclusion and education continues to grow as Wave Hill continues to evolve. Although the pandemic shuttered Wave Hill in March 2020, it was one of the first cultural institutions to reopen that summer, welcoming New Yorkers starved for space and nature to its grounds.
It is hard to believe that 30 years have passed since we received the call “We selected you!”. Wave Hill has set the standards by which we conduct our partnerships; with deep mutual respect, never taking relationships for granted, a shared commitment to continued investment and innovation – and a celebration of mission, life and our city.
GP ARTISTS - UPCOMING EVENTS
Our Great Performances Artists have been busy! Check out some of their creative and artistic endeavors below!
ASHTON HEYL
Egg Party, a short film I co-wrote and acted in, will have its World Premiere at Cinequest Film Festival. The Festival runs March 20th-30th, and tickets are 99 cents to view any time during that period. Tickets are at https://creatics.org/cinejoy, and our website with a trailer to the film is www.eggpartyfilm.com. We were also awarded the Panavision New Filmmaker Award to make the film. The Story: In late spring, six powerhouse women gather together in a Brooklyn apartment for a not-so-sober egg decorating party to support one of their own struggling with fertility. As the afternoon unfolds, the strength of their laughter and friendship creates new birth.

JENNIFER HIEMSTRA
Will be performing in a choral concert with Ember Choral Arts on March 26-27th with musical messages of bridging divides, and later this summer will be joining the U.S. Army as a vocalist in their Regional Band career field!
KEVIN HORNE
DANIEL LERNER
I just released my new single in anticipation of my upcoming EP (due later in 2022). The single is called Harvest the Moon. https://fanlink.to/htm.

JEROME BROOKS JR
Composer & Performer
Playlist
I was a 2021 #CityArtistCorps Grant recipient for my original musical. Since I want to also create opportunities for fellow GP Actors to perform I cast Philip Eng in one of the roles and the 1 night event presentation was SOLD OUT. SOCIAL DISTANCE Musical follows a week amidst the Coronavirus where four multiethnic New York artist friends unite via technology while in quarantine at the start of the pandemic: a black musician, a Chinese gamer, a South East Asian medical student and a BIPOC Social Media Influencer. In the spirit of Lieber and Stoller, Ain’t Misbehavin, Jesus Christ Superstar, and Songs for a New World, SOCIAL DISTANCE is a sung through musical . The presentation took place at the OFF-Broadway PLAYERS THEATRE Oct. 27th, 2021 This is a link to the Broadway World Article: https://www.broadwayworld.com/article/Musical-Theatre-Composer-Jerome-Brooks-Jr-Recognized-with-City-Artists-Corp-Grant-20210909 These are the social media links to relive the show with hopes it will progress to a possible bigger opportunity for all involved
ADDITIONAL LINKS
Personal / Professional
- Facebook: JEROMEBROOKSMUSICFANS
- Instagram: jeromebrooksjractor
- Twitter: JeromeBrooksJr
Other
- YouTube: https://www.youtube.com/user/Azeyol
Musical
- Instagram: SocialDistanceMusical
- Twitter: SocialDistanceA
RETURN TO OFFICE TRENDS: BUILDING MORALE AND HELPING EMPLOYEES FEEL WELCOME
By Great Performances
The second anniversary of New York’s “Stay at Home” order is rapidly approaching and with vaccination rates increasing, Covid numbers declining, and mask mandates lifting, a full return to the office is right around the corner (if it hasn’t already happened).
Working from home was an adjustment and we learned to navigate a different type of home office: sharing our space with kids and partners, juggling our meetings with kids’ online school schedules; hopping from one video call to another (remembering to mute/unmute), and moving less as our commutes became those steps between different rooms or sections of our homes.
Although we’ve all adjusted and adapted, we’ve missed a lot of things that we took for granted while we worked in an office. At GP, although we’ve been busy working and attending events, we haven’t been in the office as regularly and as frequently as we were accustomed to pre-pandemic. We deeply felt this during our holiday party that we celebrated at Wollman Rink, and it was energizing to once more feel the connection, warmth, laughter, and camaraderie that only comes from being physically together.
As we work with our clients who are planning their Return to Office dates and activities, there are several themes that we’re noticing.
- Welcome Back Moments – as employees come back to the office, we’re working with their human resources and facilities teams to create some hospitality moments to help people feel welcome and comfortable. From delicious treats with a note on their desks to welcome back breakfasts, coffee breaks, and happy hours, these small moments help create joy and are an easy way to encourage people to come together.
- Providing Meals – a growing trend for a number of organizations is providing meal options in the office for their employees. We offer a variety of solutions from catered breakfasts, lunches, and snacks to full service in-house dining solutions, our Workplace Dining Program. (Read more about the top trends in workplace dining and what your employees are looking for here)
- Team Building – executive and human resources teams are recognizing that despite the internet-connectedness of the pandemic, team dynamics have changed. We’ve been working closely with some Fortune 500 companies to help plan team building events, from traditional team building events to volunteer days. Check out some of our favorite team building locations!
All of these are designed to lift morale, create buzz and engagement, and add a hospitality flair to what could be a mundane or even dreaded event. And of course, no gathering of people would be complete without food!
Ready to plan your event? Complete the form below and one of our event planners will reach out to you shortly!
WORKPLACE AND CORPORATE DINING FOOD TRENDS: WHAT EMPLOYEES WANT
By Great Performances
We work across dozens of organizations in the New York area providing food and dining solutions that range from catered events (e.g., breakfasts, lunches, board meetings, cocktail receptions) to creating full-service office dining solutions to keep teams nourished from breakfast through happy hour.
More than that just providing food, we’ve developed a robust amenities program to keep our clients and guests engaged and excited. Gone are the days of the “school lunch” style of food programming with the same set of meals rotated endlessly, regardless of season.
Alongside carefully thought out stations, our amenities include Pop!, events and activations that create special moments throughout the space and the day; Food Festivals, our monthly celebrations of seasonal, local produce; People’s Kitchen, our guest chef program; Embrace: Wellness, our wellness program focusing on food and health; and Katchkie Farm, our NOFA-certified organic farm in upstate New York, a source of inspiration and ingredients for our chefs and provider of our Workplace CSA program.
No solution that we implement is alike, but there are common themes we’re hearing from our clients and our guest through surveys, general feedback, and meetings.
Variety
Our guests have diverse palates and they actively seek out new flavors, dishes, and cuisines. They not interested in the standard “school lunch” style of food service; instead, they’re looking for delicious variety and excitement. From Bowling Greens, our salad station which features seasonal produce, including from Katchkie Farm, our organic farm in upstate New York, to People’s Kitchen, our guest chef program, we bring a wide variety of flavors to our diners.
Our experiences over four decades have also informed our development of the right menu selections for the appropriate group of guests. We set trends and follow them. We are attuned to the range of preferences within a population at a single company or at an event.
Comfort
Like our great city, each body of guests within our workplace partnerships contains a vast number of cultures, tastes, and preferences. Commonly requested cuisines can range from Mexican and Italian to Indian and Kosher, with many of the requested foods being described as “comfort food”. And while that term may not point to the same cuisine for everyone, it drives home a very important point: guests want to be comforted by the food they are served during lunch.
Classic comfort dishes rotate throughout our menus and include standards like Chicken Parmesan and Butter Chicken Curry, and more modern interpretations including Korean Fried Chicken Sandwiches and Eggplant Chermoula.
Guest Chefs
We live and work in a culturally diverse city. Our guests want flavors that represent their backgrounds and cultures and they’re looking for ways to travel to different places through food. And so we’ve developed People’s Kitchen, our guest chef program.
Originally a way to support local businesses and bring new flavors into our spaces, People’s Kitchen, led by Georgette Farkas, our culinary ambassador, has evolved into a comprehensive program through which we partner with chefs and restaurants across the greater New York City area. We feature several each month, sharing not just their food, but their story, background, and restaurant. Through this program we’ve been able to support local restaurants like Thaimee Love, Madame Vo, Hudson Smokehouse BBQ, Mimi Cheng’s, Awadh, Tanoreen, and so many others.
Excitement
An element of fun and excitement were also among our guests’ requests. We’re all familiar with water cooler conversation; imagine how much more buzz and conversation there will be with a more fun central gathering point. With Pop!, we create unique “pop up” experiences designed to give our guests an exciting opportunity to interact with their food. These include chef-manned stations where we offer made-to-order items like omelets or smoothies in the morning; tacos for Taco Tuesday; or even customized popcorn in the afternoon. We also partner with vendors to bring in fresh specialty items like churros by La NewYorkina; custom bubble teas by Yaya Tea; and cotton candy by fluff + fluff. We’ve even built custom candy “shops” and DIY trail mix stations. The possibilities are endless and create a lot of buzz in the office, giving everyone a chance to participate and connect.
Wellness
Guests are becoming increasingly conscious of the foods they put into their bodies. They’re looking for meals that fit within their nutrition preferences and requirements while maintaining the deliciousness for which Great Performances is known.
We created Embrace Wellness, our health and wellness program led by registered dietician nutritionist Emilia Sochovka, MS, RDN, CPT. Working with our workplace venues and our culinary team, Emilia helps ensure that the menu-writing process includes healthy, well-thought dishes designed to nourish our bodies so that our guests can feel healthy, happy, and energized. She also shares content, leads pop ups, and creates recipes for guests to enjoy.
Nourish Employee Engagement
Have you had a culinary mentor, and if so, what is the most meaningful lesson learned from her/him?
All my past employers have mentored me. The most prominent was Pastry Chef Leena Hung at Wente vineyards in Livermore, California. At the time, I thought she was so tough, but I learned it was from a place of caring. I learned that “Yes, Chef” was the right response in the moment. When a hot tray is coming out of the oven, it’s not a time to question the chef. She enabled me to develop structure in my career. It’s carried me from my fine dining career through to my role as an entrepreneur.
Have there been unexpected twists or turns in your culinary life that have changed your career direction?
The biggest shift came when I was at Bouchon in Yountville. There was an earthquake that destroyed my apartment and prompted me to move to NYC. I was offered a lateral move to Bouchon at Rockefeller Center. While it was the same company, it made for a change of pace and scenery. It also made for a new challenge in terms of being a new boss overseeing a new team. I had really wanted to transfer to the kitchen at Per Se. When I hit a ceiling, that provided the impetus to make my move.
It ingrained into my being staying focused on my goal, no matter what. I had a craving to be my own boss, to formulate and execute my own ideas and also allow others to do so. I took the leap, not unlike other black people who have been making lemonade out of lemons for centuries. It’s just what we do naturally. In thinking about my own business, I saw a gap in two areas. Fine dining at home via subscription services lacked quality desserts. And there were not many women of color in leadership positions in the industry. I fused those two to create Blondery.
What is your first or favorite food memory?
It’s what inspired Blondery. A lady in my parent’s church in the Bay area brought us New Orleans style pecan pralines. It was as though I had tasted them before, even though I hadn’t. It tasted like love, butter, and pecans, unlike anything else. It was the inspiration for my pecan and slated caramel blondy.
What is your favorite dish to make at home for family or friends?
I love to make braised short ribs. It’s a time intensive process. They fall off the bone and everyone loves them. My secret is blending dried shitake mushrooms and anchovy into my braising liquid for intense flavor.
When cooking at home, are there things you are willing to buy versus making yourself?
On my Instagram account I feature items I find at Whole Foods. Crispy Chili Crunch and spicy mayonnaise are great examples. Any type of high-quality condiment is worth spending money on.
Share your favorite drink pairing with your favorite Blondery item.
Malbeq with my Brooklyn Black Out Blondy. Demi Sec sparkling wine with my cinnamon sugar blondy.
How do you unwind from the pressures of the baking business?
I’m an avid reader, especially of self help books. Now, I’m reading All About Love by bell hooks.
I love to play with my puppy, Caviar. I’ve also just re-started weight training, which isa great way to prepare for lifting heavy sacks of flour and sugar in the kitchen.
We’ve partnered with Auzerais to provide our guests with some of her incredibly unique blondies and brownies. Read more here.