We love all holidays and celebrations here at Great Performances, but there’s really nothing quite as special as celebrating the moms in our lives! With Covid restrictions being lifted and warmer weather coming, we hope you’ll be able to celebrate with your loved ones in person this Mother’s Day weekend.
We’ve rounded up some great activities for you to enjoy with the moms in your life. You can head upstate to the First Annual Women in Food and Farming Festival at Stone Ridge Orchards; head to the Bronx to enjoy the jewel that is Wave Hill and their annual Mother’s Day celebration — this year, as a picnic on the lawn; or enjoy a picnic meal outdoors at Brooklyn Museum or to take home.
Our venue partners are also sharing special Mother’s Day packages. Picnic on the lawns of Wave Hill, an idyllic garden in The Bronx, or pick up a basket at Brooklyn Museum and enjoy al fresco dining.
Looking for something a little different? The First Annual Women in Food and Farming Festival takes place on Saturday, May 8 at Stone Ridge Orchard a quick two-hour drive from New York City. It’s the perfect way to celebrate mom and women as you explore the outdoor market – and perhaps pick up some goodies for Sunday!
Mother’s Day in Brooklyn
Mother’s Day Picnic at the Brooklyn Museum
Sunday, May 9 from 11:00 am – 4:00 pm
Custom picnics are available for pick up from 11-4 pm at the Brooklyn Museum Food Truck, located in front of the museum. Bring a blanket, and enjoy your lunch in the sculpture garden, or near by Prospect Park. Each picnic includes your complete meal, cutlery and bottled water.
Mother’s Day in the Bronx
Mother’s Day Picnic at Wave Hill
Sunday, May 9 from 11:00 am – 3:00 pm
This year, Mother’s Day and our traditional Mother’s Day picnic are so very welcome! In addition to the opportunity to start your morning at the Family Art Project, or join our first Garden Highlights Walk in the afternoon, we invite you to enjoy a custom Mother’s Day picnic provided by Wave Hill exclusive caterer Great Performances. Be sure to make your reservations now for whatever menu of events you’d like to share with Mom. May we suggest you cap off the day with a browse in The Shop at Wave Hill? We think Mom will be grateful!
Mother’s Day Weekend Upstate
First Annual Women in Food and Farming Festival
Outdoor Market at Stone Ridge Orchards
Saturday, May 8 from 11:00 am – 4:00 pm
Location: Stone Ridge Orchards, Stone Ridge, NY
Ticket Information: Tickets must be purchased in advance
Watermelon Cucumber Tonic
Eat, Drink & Be Literary With BAM

Pro Tip:
Taste your watermelon. A pinch of salt can help bring out the flavors and, if it’s not sweet enough, feel free to add a pinch of sugar, especially if you’re going to combine it with soda water.
Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.
Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!
WATERMELON CUCUMBER TONIC
Although this Watermelon Cucumber Tonic is a bit more complicated than some other cocktails, we think it’s worth it to prepare the juice from scratch. As a shortcut, you can purchase watermelon juice and use Hendricks Gin to get some of the cucumber flavors. Adding a garnish of a slice of cucumber and a sprig of mint will bring the cocktail together nicely.
Ingredients
6 cups cubed seeded watermelon, divided
1/4 cup mint leaves, divided
1/4 cup fresh lemon juice, divided
1 English cucumber, peeled, sliced, and divided (about 3 cups)
2 1/2 cups tonic water, chilled
1 1/4 cups of gin
Garnish
- Mint leaves
- Cucumber slices
- Watermelon wedges
Procedure
- Prepare the Watermelon Cucumber Juice. Combine half of each watermelon, mint, lemon juice, and cucumber in a blender or food processor. Line a fine sieve with 4 layers of cheese-cloth, allowing cheesecloth to extend over edges. Strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat procedure with remaining watermelon, mint, juice and cucumber.
- Make the Cocktail. Combine 2 1/2 cups juice mixture with the tonic water and gin, stirring well to combine. Pour over ice and garnish with mint, cucumber, and watermelon wedges.
ZERO PROOF WATERMELON CUCUMBER TONIC
If you’ve already prepared the watermelon cucumber juice for the above version, you can use any remaining here. Alternatively, you could purchase watermelon juice from the grocery store. Adding a garnish of a slice of cucumber and a sprig of mint will bring the drink together nicely.
Ingredients
6 cups cubed seeded watermelon, divided
1/4 cup mint leaves, divided
1/4 cup fresh lemon juice, divided
1 English cucumber, peeled, sliced, and divided (about 3 cups)
2 1/2 cups tonic water or soda water, chilled
Garnish
- Mint leaves
- Cucumber slices
- Watermelon wedges
Procedure
- Prepare the Watermelon Cucumber Juice. Combine half of each watermelon, mint, lemon juice, and cucumber in a blender or food processor. Line a fine sieve with 4 layers of cheese-cloth, allowing cheesecloth to extend over edges. Strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat procedure with remaining watermelon, mint, juice and cucumber.
- Make the Cocktail. Combine 2 1/2 cups juice mixture with the tonic water or soda water, stirring well to combine. Pour over ice and garnish with mint, cucumber, and watermelon wedges.
Rosemary Salty Dog
Eat, Drink & Be Literary With BAM

Pro Tip:
Rosemary can be a potent herb and we enjoy it’s distinctive woodsy/piney scent which compliments the grapefruit in this cocktail. We don’t want to overpower the cocktail, which is why we’re not muddling it as we typically do with other herbs in cocktails.
Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.
Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!
ROSEMARY SALTY DOG
Ingredients
1 ½ oz gin
½ oz simple syrup
2 oz red grapefruit juice
- ½ inch rosemary sprig
Garnish
- Sprig of rosemary
- Salt
Procedure
Rim a martini glass with salt. In a cocktail shaker, combine gin, simple syrup, grapefruit juice, and rosemary sprig. Shake well. Strain into prepared highball glass and garnish with a sprig of rosemary
ZERO PROOF ROSEMARY SALTY DOG
Ingredients
½ inch sprig rosemary
½ oz simple syrup
2 oz red grapefruit juice
- Club soda
Garnish
- Sprig of rosemary
- Salt
Procedure
Rim a highball glass with salt and fill with ice. In a cocktail shaker, combine rosemary, simple syrup, and grapefruit juice and shake well. Strain into prepared highball glass, top with club soda, and garnish with a sprig of rosemary.

EMBRACE TIP:
One egg contains 27% of the choline we need in a day. Choline is an essential nutrient involved in the regulation of memory, mood, muscle function and more.
Looking for more health supportive and wellness content? Check out GP Embrace
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
This month, we’re celebrating eggs with a bonus recipe! These fried eggs feature a crispy bottom and is garnished with some oyster sauce, scallions and chilies. Delicious on its own, on ride or noodles, or any way you imagine. Oscar taps into his Peruvian heritage recommends eating them with Chaufa, a Peruvian fried rice with Chinese origins.
THAI STYLE FRIED EGG (KAI DAO)
by Oscar Seguin, Saucier
Servings: 2-4
Ingredients
1 ½ cups vegetable oil
4 large free-range egg
1 tbsp oyster sauce
2 scallions, finely sliced
1-2 red bird’s eye chilies, finely sliced
Procedure
Heat oil in a hot wok until the surface seems to shimmer. Crack eggs into the hot oil for 2 minutes.
Reduce heat to moderate allowing the underside of the egg to become firm and crisp. Carefully slide a spatula under the eggs and lift out the wok, then pour off the oil.
Return eggs to wok to for a minute to crisp further.
Remove eggs from wok drain off any excess oil before plating.
Drizzle eggs with oyster sauce and garnish with pepper shallots and chilies.
COOKING WITH GREAT PERFORMANCES: EGGS
A Culinary Egg-Venture with Chef Georgette
We love the versatility of eggs! We’re highlighting eggs for dinner in our latest cooking series led by Chef Georgette Farkas. Chef Georgette shares some of her favorite egg dishes influenced by her childhood summers spent in the south of France, years studying in Switzerland at the Ecole Hôtelière de Lausanne, and her culinary experience in the kitchens of Roger Vergé’s Moulin de Mougins, Alain Ducasse’s Louis XV in Monte Carlo and with Daniel Boulud while he was executive Chef at New York’s Hotel Plaza Athenée.
Mediterranean flavors emerge in most of her cooking which ranges from comforting home-style dishes with a few more formal restaurant-style touches thrown in.
Chef Georgette will take you through each dish, discussing its origins and her inspiration, demonstrating various cooking techniques, and sharing tips for improvising using local, seasonal ingredients.
About the Classes
Who Can Join: All ages and skill levels are welcome to join the class! For any children joining, an adult must also participate.
Cost: $30 per seat (the class fee is per Zoom seat – you can have as many people in your kitchen as you like)
Class Length: 60 minutes
What you’ll need: Before each class, we’ll send you our prep packet. Each packet contains a shopping list, recipe, pre-work, and any additional information you’ll need.
Each class is fully interactive! Be prepared to turn on your camera if you’d like and feel free to ask questions as you work alongside our Chef Instructor.
We’ll send the password protected Zoom link 30-minutes before the class. Please login to the Zoom as early as 10 minutes before the start time—late attendees may not be admitted.
CULINARY EGG-VENTURE CLASS DETAILS
Week 1
Green Tortilla Española
Wednesday, May 5 | 6:00 pm – 7:00 pm | $20
Chef Georgette Farkas’ take on a classic Spanish omelette includes Swiss chard, leeks, onion and Parmesan cheese. You’ll practice your knife skills as you prepare the vegetables for the tortilla as well as how to substitute your favorite farm-fresh produce.
Week 2
Eggs and Crispy Chorizo Piperade
Wednesday, May 12 | 6:00 pm – 7:00 pm | $20
We’re going back to Chef Georgette Farkas’ childhood and memories of her mother preparing this traditional Basque Country dish. In Chef Georgette’s version, eggs are nestled into the prepared vegetables and chorizo then baked in the oven until done.
Week 3
Eggs en Cocotte Forstière
Wednesday, May 19 | 6:00 pm – 7:00 pm | $20
A trip to France wouldn’t be complete without Eggs en Cocotte, or baked eggs. Red wine, earthy mushrooms, and sweet shallots make a memorable dish.
Week 4
Chilled Asparagus, Poached Eggs, Tarragon Mayonnaise
Wednesday, May 26 | 6:00 pm – 7:00 pm | $20
Nothing says spring more than asparagus with soft poached eggs and a decadent mayonnaise. In our final week, we’re learning two techniques: poaching eggs and emulsification. Chef Georgette breaks it down for you so it won’t break on you!
HOW TO REGISTER
Register for the class by clicking the button below.
Once you register for a class, you’ll receive a confirmation email with the recipe packet and additional information.
Strawberry Mint Caipirinha
Eat, Drink & Be Literary With BAM

Pro Tip:
When you’re muddling ingredients, make sure you press down and twist to extract maximum essential oils and juices. Adding granulated sugar can also help break down the ingredients.
Great Performances has long partnered with BAM and the National Book Foundation on Eat, Drink & Be Literary, a unique series for readers, writers, and diners. Now adapted for the digital space, the series welcomes world-renowned authors Sigrid Nunez, Tayari Jones, and Luis Alberto Urrea for these one-night-only live events. Find out more about the series here.
Great Performances will be crafting a new cocktail each month and we’ll be sharing two versions: a cocktail and a zero-proof cocktail so that everyone can enjoy! Cheers!
STRAWBERRY MINT CAIPIRINHA
Ingredients
- 2 1/2 oz. Leblon Cachaça
- 4 Fresh strawberries
- 5 Mint leaves – torn
- 2 dashes simple syrup
Garnish
- Sprig of mint
Procedure
Place the strawberries and mint leaves in a shaker and muddle well. Add Leblon Cachaça, simple syrup and fill with ice. Shake vigorously and pour into a highball glass.
ZERO PROOF STRAWBERRY MINT CAIPIRINHA
Ingredients
- 4 fresh strawberries
- 5 mint leaves – torn
- 2 dashes simple syrup
- Strawberry Perrier
Garnish
- Sprig of mint
Procedure
Place the strawberries, mint leaves and simple syrup in the bottom of a high ball glass and muddle well. Top with Strawberry Perrier, stir gently to combine, and garnis with a sprig of mint.
REFLECTIONS ON THE YEAR AND ANTICIPATING THE RETURN OF EVENTS
by Brian Hanley
2020 was an unprecedented year, and each day brought on new uncertainties. But, throughout all the ups and the downs, the afternoon of June 28, 2020 is a day that stands out in my mind the most. It was the date that the annual New York City Pride Parade was scheduled to take place, and it was an especially hot and humid summer afternoon in New York. During any year prior, the city’s streets would have been filled with thousands of supporters and proud members of the LGBTQIA community. But this year was different. There was no parade to march in; no large gatherings to attend; and no clear answer as to what the future of parades and events would look like.
I spent that afternoon walking all the way from the Upper West Side to the Stonewall Inn, and I recall feeling so many emotions. It had been months since I had seen many of my loved ones, and exciting weekends spent at parades, weddings and events seemed like a distant memory.
As I made my way downtown, so many thoughts ran through my mind. “Will there ever be a Pride parage again?”; “Will people even want to gather in groups once this all ends?” …The questions kept coming, but I did not have an answer to any of them.
As I arrived at the West Village, I immediately recognized the masked faces of my two friends, Andrew, and Kyle. Coincidentally, they had the same idea that afternoon to walk to Stonewall; a landmark that is so important to the history of the gay community. I had not seen them since before the pandemic, and since then, the two of them had become engaged. They joked when I congratulated them that Great Performances would plan them “the most extravagant wedding New York has ever seen” once state guidelines allowed for it. This was something they had repeatedly told me ever since they found out we catered Nate Berkus and Jeremiah Brent’s wedding; the first same-sex wedding to ever be held at the New York Public Library. I was thrilled for them, but those same questions I had during my walk popped up again; “Will wedding receptions even be a thing once this all ends?”
Throughout that afternoon, more masked faces began to appear along the streets. It was evident that everyone wanted to escape the apartments they had spent the past few months inside, and to embrace the weather. But, as the day progressed and I was about to begin my trek back uptown, the sun faded, and it began to rain. And not just a drizzle—it was torrential downpouring. Everyone on the street stood in their tracks, unsure on what to do. At the time, there was no indoor café or restaurants open to run into to take cover.
To my surprise, no one on the street ran, but instead broke out in dance. In an almost movie-like moment, Lady Gaga and Ariana Grande’s latest hit, “Rain on Me,” was playing from the Stonewall Inn’s speakers. You could see the pure joy in everyone’s eyes. For many, it was the first time they had danced in months.
It was then that my worries faded, and I knew the future of weddings and events was promising. People were craving togetherness, and in that moment, they felt it, even if only for a short time while they danced with their neighbors at a distance.
Today, almost a full year later, so many of the uncertainties that I worried about during that afternoon have been answered. Great Performances has an exciting spring and summer ahead filled with weddings and celebrations, and NYC Pride has announced that some in-person events will resume in 2021.
As a company we are looking forward to bringing our services back to your celebrations, and seeing the city come together again.
If you are planning a bridal shower, wedding ceremony or anniversary event, allow our planners to turn your dream into a reality. I, for one, cannot wait to plan the wedding that my two friends dreamed about during that special afternoon last June.
DEGREES OF SEPARATION AND GREAT PERFORMANCES
by Ronnie Davis
In early February I got a call from Samantha Sackler, a longtime partner & friend who owns an LA based production company called The Firm, asking me if we would be willing to work on a Drive-In Premiere and help with registering guests & distributing Movie Snacks to each one as they arrive. She knew that the criteria her client laid out was completely in our wheelhouse. First and foremost, in the instructions was that there can be NO plastic anywhere and everything had to be environmentally friendly. Our culinary team created a compostable box that we were able to label for the client of Popcorn, Candy, and a Glass Bottle of Water. At first, I did not know who the end client was but when I found out more, I had to smile and remind myself of what a very small world it really is. As it turns out the Premier was for the National Geographic Network’s new program Genius: Aretha.
First degree of separation: National Geographic is a long time Great Performances’ client as is The Firm, and we have collaborated on many events for both. My colleague Jill Cole has led the catering efforts for National Geographic’s first season of Genius: Picasso, starring Antonio Banderas, as well their Oscar Winning Documentary film Free Solo.
Second degree: we have had the distinct honor of working with The Queen of Soul herself, Miss Aretha Franklin on several occasions, dating back to a private dinner concert for our partners at Jazz at Lincoln Center and most recently in 2015 at a Gala at the Plaza Hotel. Working with her was like a dream and I was humbled by her kindness and RESPECT.
Third degree: in 2017 we produced and catered a fundraiser in the Hamptons for 600 guests and the headliner I got to spend time planning, in rehearsals and though the evening with the amazing Cynthia Erivo, who is starring in Genius: Aretha.
The opportunities to spend meaningful time with these amazing people is something that only happens because of Great Performances. Those of us who do this every day cherish these moments and find enormous reward in simply the experience. Sitting on a couch with Aretha Franklin telling stories about her musical beginnings is priceless. Having dinner backstage with Cynthia Erivo and hearing about her performance in The Color Purple is beyond imagination. Have drinks with Samantha Sackler and her team after a successful project is more fun than anyone deserves, and I am grateful for her friendship.
All of this is possible because of our dedication to “Being of Service” which is one of the founding principles of Great Performances. There is great nobility in serving others…which we are all so lucky to do every day. We all cannot wait until our industry rebounds from this pandemic, and we return to what we are meant to do.
HAS SPRING SPRUNG AN OPTIMISTIC NEW YORK?
by Amanda DiUglio
The recent warm, spring weather has come into the city like a fresh breath of air. You can see a different stride in the way people walk through the streets, the smile peeking from behind their masks and shining in their eyes. Maybe that’s due to the increased rate of vaccinations, or the nice weather, or even the purple crocus poking out from the hardened soil; I am so ready for this shift in the public mood!
Over the last year, since June, we have been assisting couples with getting married; outdoors, safely, and following state guidelines. And with the start of spring, the general rhythm of hosting an event has turned from the timid, shy dance of last year with moves only the most daring were to follow, to that of a confident, gleeful contingent toward a happy celebration. Wedding couples of 2021 having waited a long time and are ready to have the wedding they desire.
Looking towards summer, which traditionally brings its collection of outdoor weddings, squeezed into a small frame of time, one may wonder, where do I look to find the perfect outdoor space? And we have prepared ourselves for this very question. With the client, we always start the conversation with region – is it to the North, in Westchester, and beyond, to the Hudson Valley and Catskills where we recommend Gather Greene, Caramoor, and Hutton Brickyard, among others. Or to the beautifully attended local gardens, where we see 620 Loft & Garden and Wave Hill. Or out East, where we can’t help but recommend the Parrish Art Museum (and of course the many beautiful private properties). And naturally, as proprietors of our own organic Katchkie Farm in Kinderhook, NY, we can’t help but recommend active farmland, like Fairview Farm at Mecox in Bridgehampton. But then closer to home, we have the best views of the city from the many rooftop spaces like The Bordone, Hudson Mercantile, and 74 Wythe and open-air plazas, like that found at the Museum of the City of New York.
Last year, we were able to stretch that season well beyond what is normally acceptable for outdoor weddings the latest part of October. Creating solutions for the cooling weather was not a problem with the help of pashminas, hot ciders and patio heaters – we even placed spot heaters under the sweetheart’s table for one bride.
As a planner of many types of weddings, hosting in a garden is something that I personally love. The fragrances of seasonal flowers, and the clean air breathing through the surrounding trees, the likely breeze coming through the blades of grass; they all make for a retreat from the nearby city. I love to infuse some element of the surrounding gardens into a cocktail, whether it be a thyme lemonade or a mint julep.
Couples are challenging themselves and their guests to be fully vaccinated at least two weeks before the big day so they can feel a little safer, and not worry about giving their friends and family that celebratory hug as they say, “I do.” The vaccination card has become a badge of honor among the event community and now couples are even talking about noting on their RSVP cards: “Are you fully vaccinated? YES or NO.”
And with the ever-evolving state guidelines that keep bringing us closer to a “normal” gathering, the optimism in couples is blooming like those very crocus in Central Park, and we are excited to be a part of that optimism!
RE-IMAGINING HOSPITALITY DURING COVID
by Shaun Roberts
I have been told on many occasions how amazing the Great Performances sales team is. Being the director of this team has been one of the proudest achievements of my life. With rich layers of experience, the admirable qualities of the group are innumerable; among them, we are a nimble bunch, we are assertive, and we are creative. And it was these three qualities of the team that I knew, last March, I was going to depend on more than ever before to see us through the upcoming (and undetermined) period of time.
Being that this was my first leadership experience through a pandemic, I allowed myself the freedom to explore new ways of doing old things. And with every question that presented itself, I was required to approach it with a fresh perspective.
What do we sell? In a pandemic, our company which has flourished as an in-person business, this was going to be the biggest hurdle. Before the pandemic, the GP salesperson has an established, fantastic core product to sell: our menus, our personal service, our industry-leading planning services. But, when parties of all sizes were stalled due to the pandemic, the collective of talent on our team needed to be utilized in new ways. At the same time, there was a driving need to supply food for those who needed it most, and thankfully this team could be instrumental in this process. We quickly partnered with the Sylvia Center, as they were raising funds to supply meals to hospital workers, by reaching out to our clients with something new to talk about. Our wonderful clients dug into their resources, and we raised funds for more than 10,000 meals.
In late Spring, as that medical meal relief urgency waned, the next question was, what do we talk about now? By June, discussions starting with couples regarding their 10-person outdoor weddings, (what was allowed at that time), and that was a great relief. It was this that made us realize that despite a pandemic, the need to gather around a meal and celebrate a cause was not gone. What made these micro weddings so much of a pleasure was not only the chronological placement they were positioned, but also that we were given the space to really talk about the small touches, the little moments that would make the evening all their own; from the pressed flower name cards directly from the garden venue to a wine-pairing tasting menu with sommelier (one of the silver linings from 2020’s no dancing mandate was more time spent around the dinner table!).
But for those planners who were not talking about weddings, they needed something else to talk about. It was at this time that we started to develop our packaged goods. Initially, there wasn’t terminology for it, but it quickly became called our Curated Kits, and then, by the end of year, it became our Gifting by Mail, as featured in our Hospitality Guide. Finally, after three long months of not being sure what we could sell, we were dipping our toes back into the familiar (micro weddings) and stretching our creativity with the new (how to create a facsimile event experience in a box). By adhering to client data, the current sales landscape, listening to clients’ pain points or goals, and looking at our available resources, we developed some highly curated experiences for our clients.
How do we improve the sales team experience? At the onset of the pandemic, we adapted our internal interactions to video conferencing, and our once bi-weekly sales meeting became a daily one. The discovery from this period of time (though looking back to that, I can’t imagine how we could ever fit that into our schedule again), was how vital it was to have this daily discussion surrounding the challenges that we were facing, and in this new isolation. We are not a group of people that like to tucked away on our own! What was learnt from this time, and that we continue to learn, is that though it is easy to forget that your colleague, vendor or client are not there in front of you, reaching out is always the best medicine.
One of the hardships of the pandemic could be that with empty offices, how do you connect with your clients? We found that, If anything, our clients became more accessible. The pandemic has allowed a whole new customer experience, an opportunity to create a more intimate bond with our clients. By spending time that wasn’t previously afforded us, we are learning so much more about the people on the other end of the phone, finding even more commonality between us, and learning how to cherish this time that we have, as we all hope to return to something more familiar to pre-pandemic.
And while we were not able to meet up with clients in person, we still found ways to recreate some of the physical environment you’re missing out on. From what our own clients were requesting from us, we would share new ways for them to stay in touch with their clients, and we’d apply it ourselves. We’d send a bag of coffee and a French press to a client and schedule a conversation over a cup of coffee. Or have one of our bento boxes delivered for a Zoom to enjoy lunch together.
There have been many silver linings to this dark cloud of a pandemic, and many of those moments we will take with us beyond this. The best lesson though, and the one that is worth the wait, is nothing is ever as good as when you can gather in person with friends, clients, and officemates, nor is it replicable remotely. We cannot wait to return!