On a beautiful evening at Hall des Lumières, guests gathered for an unforgettable night dedicated to supporting the future of Governors Island. This nonprofit gala, attended by 400 guests, celebrated the island’s transformative initiatives, including public art, innovative climate solutions, and the preservation of open spaces.

Produced by Senior Event Director, Gary Bedigan, this 400-person cocktail reception was a visually stunning event for a nonprofit organization we’re always delighted to support.

Honoring Remarkable Leaders

The event honored inspiring individuals:

  • Andy Darrell, Senior Advisor at the Environmental Defense Fund, whose work is pivotal in advancing environmental policies.
  • Charles Gaines, a renowned artist whose innovative works challenge perceptions and provoke thought.
  • Maria Torres-Springer, Deputy Mayor for Housing, Economic Development & Workforce, who plays a crucial role in shaping New York City’s future.

Engaging the Senses and the Sensibilities

Hall des Lumières allowed the team to create a one-of-a-kind immersive experience thanks to cutting-edge projection technology. The space was transformed into a breathtaking visual landscape: Governor’s Island.

Not only was this a visual delight, the event was a culinary delight. As guests mingled amid the stunning projections showcasing scenes from Governors Island, they enjoyed a variety of butlered dishes, several curated buffet stations, and delectable cocktails.

We’re thrilled to be partners of Governors Island collaborate with them on events that champion vital initiatives for our community. The success of this gala exemplifies the power of coming together to foster a brighter future for all.

The Menu

Cocktail Selections

  • Smokey Paloma: Altos blanco tequila, fresh grapefruit and lime juice, agave, club soda, black salt rim
  • Paloma Pizzaz: Passionfruit, lime, grapefruit, honey, club soda

Small Bites

  • Truffled Kettle Chips
  • Pumpkin Spiced Corn Nuts: Pumpkin seeds, dried cranberry
  • Roasted Cherry Tomato Tatin: Savory onion jam
  • Mighty Mushroom Maki Roll: Mushroom medley, baked tofu, shiitake truffle sauce
  • Crispy Arancini: Fra diavolo sauce, parmesan cheese
  • Puffed Tortilla: White cheddar fondue, pickled chili
  • Salmon Tartare: Persian cucumber, crème fraiche, dill
  • Tamari Ginger Poke: Crisp sesame tuille
  • Poblano & Chicken Salad: Yukon gold potato crisp
  • House-made Kosher Pigs in a Blanket: Deli mustard

Noodle Station

  • Chicken Chow Mein
  • Soba Noodle Salad: Cabbage, snap peas, edamame, peppers, sesame seeds, herbs, ponzu dressing
  • Scallion Pancakes
  • Seaweed & Cucumber Salad: Served with crispy noodles, soy sauce, ponzu, Chinese mustard, red chili sauce
  • Shrimp Pan Fried Dumplings
  • Vegetable Pan Fried Dumplings

Carvery Stations

  • Chef Carved Strip Steak
  • Salmon en Croute: Mustard cream sauce
  • Caesar Salad Crudo: Shaved fennel and cauliflower, hand-torn croutons, creamy lemon Caesar dressing, shaved parmesan
  • Creamed Spinach Twice-Baked Potatoes
  • Roasted Wild Mushrooms & Shallot Agridolce: Served with horseradish cream, chimichurri, mustard sauce
  • Striped Bass with Tomato Caper Relish: Artichoke, spinach, fennel, crispy fingerling potatoes
  • Roasted Chicken & Lentils: Harissa, parsley, mint, cilantro, lemon
  • Multi-Colored Roasted Cauliflower: Toasted garlic bread crumbs, parmesan, lemon
  • Tuscan Kale & Pecorino Salad: Basil, mint, lemon vinaigrette
  • Parker House Rolls: Cultured local butter

Paella Station

  • Traditional Paella: Chicken, chorizo, mussels, clams, scallops, shrimp, rice, red peppers, peas
  • Farmers Paella: Yellow rice, peas, artichoke, roasted sweet red peppers, zucchini
  • Grilled Shishito Peppers
  • Pan con Tomate

Butlered Desserts

  • S’mores Squares
  • Fresh Fruit Tartlet
  • Pumpkin Cheesecake Bites
  • Flourless Chocolate Cake Bites

For more information on how to get involved with Governor’s Island initiatives, please contact development@friendsgi.org.

On October 7, 2024, Powerhouse Arts (PHA) hosted its premiere Artists Celebration Dinner, transforming its Brooklyn venue into an immersive culinary experience. This special evening featured Stimulus Interactiva, a cross-disciplinary presentation crafted by Dutch artist and chef Jasper Udink ten Cate of Creative Chef Studio. The event was designed to foster connection and community, uniting art and food through an evening that celebrated the artistic spirit and Powerhouse Arts’ mission to support creative expression and collaboration.

 

Senior Event Director Morgan Golumbuk worked closely with Powerhouse Arts, Chef Udink ten Cate, and the entire team to execute the team’s vision for the event. The journey began with cocktails, setting a lively tone for the evening, before guests took their seats for a carefully curated multi-course meal. Each dish was inspired by Jasper’s creative vision and executed by the talented culinary team at Great Performances. Highlights included the Edible Ecosystem, with shaved fennel tagliatelle, heirloom tomatoes, and seasonal edible flowers, as well as Soil, a dish blending acorn squash and heirloom bean ragout with a “soil” crumble that evoked the grounding nature of artistry and craftsmanship. The dessert, Creativity / Beehive, featured seasonal fruits with honey meringue and edible flowers, capping the meal with a visually stunning and aromatic finish.

 

Supported by the Dutch Culture USA and FUTURE 400 initiatives of the Consulate General of the Netherlands, this event also spotlighted Powerhouse Arts’ fabrication capabilities and dedication to the artist community. Through events like this, PHA aims to create an environment where artistic expression is not only celebrated but recognized as essential to personal and civic development.

 

For those interested in future sponsorships or supporting PHA’s mission, Development Director Megan Skidmore is available for inquiries at development@powerhousearts.org.

 

The Menu

Menu for the Powerhouse Arts Artist Celebration Dinner

Strawberry Mint Chutney
Cucumber Cup, Alyssum, Sesame Seeds

Sourdough Boule with Butter “Rocks”
Dashi, Vadouvan Curry, Lovage, Fried Onions

Edible Ecosystem
Shaved Fennel “Tagliatelle,” Heirloom Tomato, Persian Cucumber, Nasturtium Leaf and Flower, Pickled Shishito Peppers, Seasonal Edible Flowers, Fines Herbes, Smoked Plum Vinaigrette

Soil
Acorn Squash, Heirloom Bean Ragout, “Soil” Crumble, Sunchoke Chips, Afilla Cress, Chervil

Creativity / Beehive
Seasonal Fruits, Tart Apple & Shiso Compote, Flower & Honey Meringue, Greek Yogurt Mousse, Edible Flowers, Cocoa Butter Spray Paint, Honey Perfume

Cranberry Bramble
Vodka, Cranberry Reduction, Fresh Lemon & Pineapple Juice, Lime, Cranberry Compote, Mint Garnish

A Celebration of Seasonality, Creativity, and Sustainability

As the cooler months approach, we’re excited to unveil our Fall Winter 2024 menu, featuring heartier, warming dishes that are perfect for winter yet balanced to leave you feeling light and energized. Each dish is beautifully crafted, with vibrant colors and elegant presentations, showcasing the best of the season through the creative collaboration of our R&D chefs.

Together, our team has developed a menu that highlights fresh, seasonal ingredients and reflects our ongoing commitment to sustainability and innovation. The first course and entrée offerings bring a masterful touch to traditional flavors with inventive techniques, while our desserts round out the experience with indulgent yet balanced creations, each offering a delightful element of surprise.

First Courses

Our first courses embrace the abundance of the fall season, offering both vegan and vegetarian options that are as light as they are flavorful. The Vegetarian Wedge Salad combines the creaminess of blue cheese in a light mousse with the fresh bite of chives and the richness of sundried tomatoes and mushrooms, all crowned with delicate affilla cress. For a vegan twist, the Romaine Stack delivers a burst of flavor with our house-made Green Goddess dressing, complemented by the crunch of furikake and a refreshing hint of mint.

 

Fall’s sweet side shines through in the Kale & Persimmon Salad, which pairs the earthy sweetness of Bosc pear and candied pumpkin seeds with a vibrant maple Dijon dressing. The edible flowers add a bright visual accent, catching the eye and our appetites.

 

For a heartier start, the White Bean Hummus offers a protein-packed vegan option. The dish features a colorful array of seasonal vegetables like candy cane beets and romanesco broccoli, while a sprinkle of za’atar and a drizzle of green oil add balance, depth, and richness.

Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett

Entrées

Our entrées emphasize wholesome comfort, enhanced by global flavors and thoughtful techniques. The Citrus Brined Chicken, served with collard greens and crispy sage, is both hearty and bright, while the Su-Miso Arctic Char marries the richness of squash puree with the tartness of pickled plum and the bite of watercress.

 

Meat lovers will relish the Filet Mignon & Potato Pave, a dish elevated with caramelized onion and pickled cauliflower, bringing balance to the indulgence of tender beef. For plant-forward diners, the Citrus Brined Purple Cabbage and Parsnip Pave offer hearty yet refreshing options. Both are packed with flavor—whether it’s the dashi-infused “milk” and tangy miso of the cabbage dish or the creamy miso and earthy field greens paired with the parsnip pave.

Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett

Desserts

Chef Geoffrey Koo’s desserts bring the perfect ending to any meal. His Dark Chocolate Ganache is a chocolate lover’s dream, with layers of texture and richness from the light brownie sponge to crisp chocolate caramel tuile. For a more adventurous palate, the Black Sesame Matcha Cake balances the earthy notes of sesame and matcha with a pop of sweetness from Concord grape gel. Think of it as an elevated PB&J – the comforting classic elevated to fine dining.

 

Seasonal favorites take center stage with the Pumpkin Spiced Cotton Cheesecake, where airy yuzu diplomat cream and tart cranberry fruit glass provide a light contrast to the spiced richness of the cake. The Maple Choux offers a unique fall twist, pairing spiced wine-poached pears with the smooth maple pastry cream and a hint of hibiscus for an unexpected floral note.

 

Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett

Sustainability at the Heart

Throughout this menu, our dedication to sustainability shines. Whether it’s the plant-forward dishes that reduce our environmental footprint or the careful sourcing of seasonal, organic ingredients, we’re constantly seeking ways to balance flavor with responsibility. Our vegan and vegetarian dishes provide satisfying options that contribute to both personal wellness and the planet’s health.

 

This menu is a reflection of the season’s bounty, brought to life through the craftsmanship and creativity of our culinary team. We invite you to savor the flavors of fall and winter, knowing that every dish is as thoughtful as it is delicious.

Check Out Our Fall / Winter Menu

There’s more on our menus – click the link below to check out our full catering menu and start imagining how delicious your next event with Great Performances could be!

Check out our Fall Winter 2024 Menu

As we said adieu to summer, our teams weren’t wasting any time getting ready for the September madness that started the instant the kids got back to school.

 

Coordinating all the details and ensuring each event goes smoothly is no casual feat. The high energy and pressure to deliver an incredible and perfect event every time fuels us to deliver delicious food, authentic service, and joyful hospitality. This is the moment we are all waiting for – a cross between a marathon and a sprint; high octane performance day after day. It activates our team spirit as each part of the company supports one another.

 

Our non-profit clients kick off fundraising season with galas, donor appreciation events and board gatherings. Corporations are hosting team building and business development events. Social gatherings included 15 weddings along with lifecycle celebrations. News and Documentary Emmys and the Latin Grammy’s joined the mix.

 

In addition to all of that excitement, September is Fashion Week and Climate Week. The UN General Assembly takes place just to make sure the traffic jams are that much more challenging for our fabulous logistics team. A presidential motorcade thrown in for extra chaos. (Our fleet of truck rolls at 4 AM!).

 

This year, we added in a handful of political events in time for, and our calendars have been blissfully overflowing! This is what we live for!

True to our name – Great Performances – we have always recognized that authentic hospitality experiences are theater with multiple acts and a cast of characters. 

 

While we are happy to be the star of the show, we ecstatically welcome the opportunity to be behind the scenes in support of others…and nothing draws a crowd like a celeb chef! 

 

It’s been a great few weeks for collaboration.  For the 2nd year with worked with the Anne Saxelby Legacy Fund on their Chelsea Market Benefit event.  Dozens of restaurateurs filled the hallways with incredible bites and GP was there to help. Being invisible and keeping up with the endless bussing is the job of unsung heroes. 

 

We are gearing up for 2 legendary events in October:  the New York City Wine & Food Festival and Cookies for Kids’ Cancer.  GP has partnered with NYCWFF for a dozen years as the official caterer, providing kitchen space in our commissary for guest chefs for events like Burger Bash and working with countless brands and sponsors to get their product out to the thousands of participants. 

 

‘Cookies’ is a spectacular fundraiser in the fight against childhood cancer.  Each table has a chef preparing a unique meal from a fully equipped pop-up kitchen on the gala floor.  I’ll name drop….Dan Kluger, Missy Robbins, Christina Tosi, Jonathan Benno and dozens more.  GP works on set up, service and clean up – nothing sexy but just essential! 

 

Our daily work with the James Beard Foundation at Platform by JBF at Pier 57 as the hospitality partner assisting every guest chef in the kitchen and the dinner guests with service, is the thrill of a lifetime. 

 

Ali Rea Baum, Senior Event Director, is our seasoned and expert event planner who is laboring over these off premise events. “I truthfully love how different each of these events are, and how each one  has their own personality. These events have an added complexity since GP is not supplying a standard catered menu. In the end, it is about creating an amazing experience for everyone from the client, to the planner, to the venue, to the guests!”

 

We are the bassline.  Establishing rhythm, creating harmony, and providing a solid foundation for the main instrument.  And we do it with pride!

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We often think of BAM as a center for culture, film, and theater, but it is home to so much more from dance, opera, and poetry to community events, galas, and talks. It’s the home for curious people and adventurous ideas, where people connect to learn, share, explore, and experiment.

 

Last month, BAM hosted MSNBC Live: Democracy 2024 and we were delighted to participate as the catering partner for BAM. Notable hosts and experts from MSNBC including Rachel Maddow, Steve Kornacki, Jen Psaki, and many more were gathered in one place, live on stage, leading thought-provoking, in-depth discussions about topics that matter most in the final weeks of this historic election cycle.

 

The highlight of the event was the “This is Who We Are Dinner and Reception”, a sold-out program held on September 7 at The Adam Space in the Peter Jay Sharp Building. Attendees enjoyed a delicious dinner prepared by Great Performances’ talented chefs as they heard directly from the MSNBC hosts, learning their personal insights and perspectives.

 

Gary Bedigan, Senior Event Producer at Great Performances, planned this event working closely with the teams from MSNBC and BAM, to ensure a flawlessly executed event. We worked with Party Rental Ltd on the equipment and rental furniture, and Botanica provided the floral arrangements for the table, creating a dynamic space for the lively conversations that followed the presentations and discussions. The high ceilings and floor-to-ceiling windows provided an uplifting space to discuss the future of democracy in the world. The lively conversations were filled with hope and optimism, echoed by the twinkling lights that spanned the arches and along the windows of The Adam Space.

 

The seated dinner included a full bar and a selection of beer and wine, attended by a full complement of staff.

 

 

MSNBC Live: This is Who We Are Dinner and Reception Menu

 

First Course

GP Fall Wedge Salad – romaine, blue cheese mousse, sundried tomato, mushroom, chive, affilla cress

 

Entrée

Glazed Short Rib and Charred Tomato – roasted baby heirloom carrots, charred tomato, end of summer carrot puree

 

Plated Dessert

Banana Chocolate Sea Salt Tart – chocolate mousseline, chocolate croustillant

About 10 years ago, thanks to Adam Kaye, I learned how to can…you know…what countless number of home cooks have been doing for decades – “putting food up”.  The genie was out of the bottle and I became obsessed with preserving the delicious produce of the growing season.

 

More than the art of preservation, it was the joy of giving a jar of something that I made in my home kitchen to someone I loved – or to a new friend – that unleashed the urge to gather the best seasonal fruits and veggies and then invent and embrace creative recipes.  It all sounds very romantic…and it is but for the reality of what it takes to make 1,000 jars in your home every year!

 

Buying the right sized jars is one task and they are often either out of stock or overpriced by greedy merchants.  I have my outlets and I won’t share where they are, but I am a good customer.  I have to haul them home to the dismay of everyone involved in my travels and schlepping. 

 

Getting the fruits is another task – knowing when the apricots are in (or going out of season), buying locally, getting great seconds (because they are half the price and just as good if not better for my purposes). Egers, in Columbia County is the source of 95% of my fruit.  Veggies come from my home garden or Katchkie Farm.  Sometimes, another local farmer has something I just cannot resist.  Hauling, storing, chopping, dicing produce is a full time job! Did I mention I already have a full time job?

 

Other details: Canning equipment; the right pots for cooking and sterilizing; pectin…and the right pectin; extra lids.  The list isn’t endless, it is just detailed.  This is a process that requires strict attention to detail.  Yup.  Sounds like fun…and it is….but you really need to pay attention.

 

Then there is the fun part of blending flavors.  For example, I had some amazing melon that just called to be added to a blueberry jam last summer.  Who would have thought that would be a match?  There are the traditional blends of rhubarb with strawberry, ginger with apricot, etc.  But then the other night, while roasting Italian plums for jam, I added some sweet tiny grapes, pears and peaches to the mix – and voila –,deliciousness!

 

I could go on forever about the magic of the stove top, things simmering away or roasting in the oven while the cauldrons of boiling water await; the flavors and accents that make their way to the stage; the beautiful produce that will have an extended life and travel to new homes.  My husband calls it my Laboratory.  It is my happy place.

As global awareness of climate change reaches critical levels, Climate Week has emerged as a vital platform for dialogue, innovation, and action. At GP, we’re not just talking about sustainability—we’re actively contributing by embedding environmentally friendly practices into every aspect of our event services.

 

For Climate Week 2024, we’re proud to showcase our ongoing efforts in support of a healthier planet. Here’s how GP is making a difference:

 

1) Crafting Sustainable Menus: Vegan, Plant-Forward, and Local Ingredients

At the heart of our sustainability mission is the food we serve. We design event menus that reflect our commitment to the environment by emphasizing:

  • Vegan and Plant-Forward Dishes: Reducing reliance on animal products lowers our carbon footprint while offering diverse, delicious options for guests.
  • Locally-Sourced Ingredients: Whenever possible, we incorporate seasonal and regional ingredients, cutting down on food miles and supporting local farmers.
  • Sustainable Selections: Our focus extends to sustainable seafood, organic produce, and responsibly farmed items to ensure the entire menu aligns with our values.

 

2) Reducing Waste Through Food Rescue Programs

We believe that food should nourish, not go to waste. After our events, we partner with local organizations to coordinate the pickup and redistribution of leftover food, ensuring it reaches food pantries and shelters in need. By actively participating in food rescue efforts, we’re helping combat both food insecurity and food waste—a win for the planet and our communities.

 

3) Farm-to-Table: Sourcing from Our Organic Farm in Upstate NY

GP proudly operates an organic farm in upstate New York, where we grow many of the fresh ingredients featured in our event menus. From farm-fresh vegetables to artisanal herbs, we are dedicated to providing the highest-quality, sustainable ingredients that our guests can feel good about enjoying.

 

4) Sustainable Disposables: Eco-Friendly Choices

When it comes to disposable items, our standards are simple: they must meet strict sustainability criteria. Whether it’s biodegradable cutlery or compostable packaging, we ensure that every item we use minimizes environmental impact. These choices might seem small, but they make a big difference in reducing waste at large-scale events.

 

5) Catering for Change: Climate Week Events We’re Supporting

This year, GP is thrilled to be catering some of the most impactful Climate Week events, including:

 

  • Food Tank at Climate Week NYC: Join Food Tank in New York City September 23 – 28 for an exciting New York Climate Week Event Series. On September 23rd, Food Tank will host a NYC Climate Week Kick-Off Summit with The James Beard Foundation at Platform by JBF titled “Restaurants and Farms are Key Solutions to the Climate Crisis.” Liz Neumark, Founder and CEO of Great Performances will sit on a panel conversation, “Restaurants Tackling the Climate Crisis One Bite at a Time” with JJ Johnson, Chef, FIELDTRIP; and Briawn Flower, Chef, BLACKBARN; moderated by Anne McBride, Vice President of Programs, The James Beard Foundation.
  • Bill & Melinda Gates Foundation: Goalkeepers: This year, Goalkeepers invites you to learn about solutions to keep people healthy and nourished in a rapidly warming world. Together, the world must work to ensure better nutrition for all so everyone can reach their full potential.
  • World Climate Summit: World Climate Summit 2024 Takes place during Climate Week NYC and in Baku, as the leading side-event at COP29, facilitating public-private partnerships to drive policy, innovation, and investments towards 2030 climate transition targets. 

As we cater these important events, we’re not only providing delicious food but also showcasing how sustainable practices can be integrated into every aspect of event planning.

 

Our Commitment Moving Forward

At GP, we understand that sustainability is a journey. As we continue to explore new ways to reduce our environmental impact, we remain dedicated to working with clients and partners who share our vision of a more sustainable future.

 

During Climate Week and beyond, we invite everyone to join us in taking meaningful steps—whether through menu choices, waste reduction, or sourcing decisions—that collectively lead to a healthier planet.

 

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, we’re celebrating Climate Week and sharing recipes that contribute to a healthier planet. We asked our chefs to raise their culinary voices and share dishes that are vegan, vegetarian, or plant forward; dishes that use the entire ingredient, from root to frond; and dishes that highlight ingredients that are more sustainable for the planet.

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

Climate Week Friendly Recipes

King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious with Chef Joe Bachman’s sauce and a great way to celebrate Climate Week.

 

 

Vegan King Oyster Mushroom "Chicken Wings"

Ingredients

For the Wings

  • 7 pieces king oyster mushrooms 
  • 2 cups oat milk
  • 1/2 cup olive oil
  • 3 Tbsp lemon juice
  • 3 cups flour
  • 1 ½ cups cornstarch
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • Salt and pepper
  • 2 Tbsp chopped thyme

 

For the Sauce 

  • 2 Tbsp vegan butter
  • 1/4 cup gochujang
  • 1 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 2 tsp minced ginger
  • 2 Tbsp maple syrup
  • 2 Tbsp rice wine or water
  • 1 Tbsp rice vinegar

 

Method

Prepare the Sauce

  1. Combine all Ingredients in saucepan and bring to a simmer then shut off and cool.

 

Prepare the Wings

  1. Cut mushrooms lengthwise into 4 spears
  2. In a medium bowl, combine all dry ingredients.
  3. In a separate bowl, combine oat milk, lemon juice, and olive oil. Add ½ cup of the dry mix to make a batter. Add the mushrooms and let marinate overnight.
  4. The next day, remove the mushrooms from the batter. Drain excess batter, dredge in reserved dry mix and shake off excess. Then double dip into the wet mix  and dry mix to give a nice crust.
  5. Deep fry in batches in hot oil (350 degrees) until golden brown. Remove from oil, drain, and let sit for 10 minutes. Deep fry again until crispy then toss in prepared sauce. Serve immediately.