
Top Holiday Party Venues in New York
We’re looking ahead to Holiday Party season and have rounded up our top picks for this year.
At Great Performances, we’re always looking for delicious new products with a great mission to share with our customers and guests. Recently, we started sharing Spare Tonic with our guests and clients.
Spare Tonic is a delicious sparkling fermented beverage made from whey. It’s similar to kombucha, but less acidic, smoother, and less sweet with a lovely balance of fruit and spice flavors. It’s made from four ingredients: whey (that’s upcycled from strained yogurt production), fruit, spice, and honey, all of which make it a powerhouse of probiotics, protein, electrolytes, and B-vitamins.
The Spare Food Co. Impact
Whey is often discarded in the process of making strained yogurt. When not properly disposed of, it can create environmental problems and damage the ecosystem. The Spare Food Co. has turned this “problem” of whey waste around, using whey as an ingredient and creating Spare Tonic. You can read more in “The What, Where and Why of Whey” by Jeremy Kaye on their website [click here to read].
The Spare Food Co., like Great Performances, is committed to local, sustainable sourcing and supporting local businesses. They work with New York State producers to procure the raw ingredients for their Spare Tonics and all production is done in New York.
We’re thrilled to partner with The Spare Food Co. and share their delicious drinks with our guests! Check out some tantalizing and refreshing cocktail recipes below!
Created by Mixologist Iain Griffiths @iaingriffiths for The Spare Food Co.
By Great Performances
We engage in a discovery process with our clients, starting with the basics like event style, size and goals; the essentials like venue, location and budget; and the fun parts including concept and theme, so we can turn ideas into reality.
Talking about favorite foods, researching culinary trends, and incorporating an event theme into the meal, is a delicious process. We brainstorm with our clients, discover their dreams and share our insights while our chefs work to create the perfect menu.
As part of the planning process, we book tastings with our clients as we fine tune the details of their menus and service styles.
We host these specialty event tastings at our home in The Bronx. These turn into fun, engaging, and of course, delicious opportunities to share a meal with our clients. Our chefs share the story of the dishes, sources of inspiration and answer any questions. Copious notes are taken to make any adjustments and to help ensure that the food at the actual event exceeds expectation. And though guests attend events for practical reasons, enjoying a memorable meal enhances the experience!
Check out these photos from our most recent specialty tasting event.
Spectacular food, an attentive service staff and a warm client-caterer bond made for an afternoon party months before the actual event.
Spaghetti & Meatball
beef meatball, fra diavolo sauce
Boneless Lamb Chop
mint chimichurri, pretzel
Potato Cornet
portobello mousse, sorrel
Habanero Smoked Tofu Taco
watermelon radish wrap
PB&J
hudson valley foie gras, pistachio butter, sour cherry preserves
Duck Rillette Fritter
cranberry port jam, rosemary skewer
Beef Carpaccio
saffron aioli
Peekytoe Crab on Togarashi Rice Crisp
jalapeno, miso aioli
Mozzarella Cup
gaeta olive, sundried tomato chutney
Peruvian Potato Cup
comte fondue
Korean Chicken Bite
gochujang fried chicken, kimchi slaw, sriracha aioli
BBQ Shortrib
roasted poblano, stone ground grits
Sage-Stuffed Veal Breast Roulade
braised gigante beans
gemelli al pesto, green beans
grilled zucchini, ricotta salatta, lemon, basil
Roast Duck Breast Lapérouse
gruyere, mustard
foie gras mousse profiteroles
pommes duchesse
Hand-Carved Jamon Mangalista
white anchovy barquettes
32oz Bone-In Ribeye
bordelaise, chimichurri, horseradish cream
Seared 45-Day Dry-Aged Kobe Sirloin
japanese uni, shiitake summer roll, madeira gastrique, oyster sauce, chive puree
Fresh Cut Toro
caviar, yuzu pearls, gold leaf
Colossal Shrimp
lemon-tarragon aioli, horseradish and smoked tomato cocktail sauce
Lightly Cured Arctic Char
olive oil poached peppers, anchovy
Red Snapper
leche de tigre, red onion, chili pepper, lime
japanese turnips, erynggi mushrooms, matsutake mushrooms, trumpet mushrooms, black truffle, smoked dashi broth
For more than 40 years, we’ve been bringing gracious service and delicious food to your events both in your homes and at some of the most incredible venues in New York. And now, we’re teaching you some of the tips and tricks that have made your events, whether for 20 people or 20,000 people, so memorable. We start with the fundamentals of creating a delicious menu with easy to follow recipes that can be adapted for any season and a wide variety of tastes. You’ll learn what you can prepare in advance so that you can enjoy your guests’ company; and we’ll show you the pro tips that transform food into art. After all, we eat with our eyes first!
In our third video, Chef Georgette Farkas, Great Performances’ Culinary Ambassador, shows us how to create delicious and cold soups that take advantage of summer’s best flavors. You’ll keep cool while whipping up these refreshing and delicious soups that are packed with flavors. Also, learn some of her tips for keeping soups anything but boring by adding texture and pops of flavor with colorful garnishes.
Watch the video, download the recipe packet, and prepare these pasta salads for your next summer party. Don’t forget to share photos with us!
Complete the form below to download the recipe packet.
For more than 40 years, we’ve been bringing gracious service and delicious food to your events both in your homes and at some of the most incredible venues in New York. And now, we’re teaching you some of the tips and tricks that have made your events, whether for 20 people or 20,000 people, so memorable. We start with the fundamentals of creating a delicious menu with easy to follow recipes that can be adapted for any season and a wide variety of tastes. You’ll learn what you can prepare in advance so that you can enjoy your guests’ company; and we’ll show you the pro tips that transform food into art. After all, we eat with our eyes first!
In our second video, Chef Georgette Farkas, Great Performances’ Culinary Ambassador, takes your pasta salad to a whole new level. We know that the thought of pasta salads can evoke memories of gummy, flavorless bowls of pasta with bits of vegetables seasoned with mayonnaise. Chef Georgette is here to change your mind! She’ll review pasta shapes that work best for pasta salads and will introduce you to some incredible flavor combinations.
Watch the video, download the recipe packet, and prepare these pasta salads for your next summer party. Don’t forget to share photos with us!
By Aya Mohamed
Dual functionality was the goal with my CSA bag.
My mission: Make a delicious meal and also meal prep for my ever-so-food-curious 11-month old.
First, I took my wonderful CSA share filled with the brightest of squash, rossa lunga onions, eggplant and carrots and finely chopped and sautéed with all of the other vegetables I had in my fridge (fennel, celery, bell peppers and cauliflower). I seasoned it with cumin, paprika, and onion powder, all of which are baby friendly spices. I combined that mixture with grains and lentils that I had on hand: quinoa, spelt, farro, brown rice, lentils and chickpeas. I ran the grains and beans through the food processor to breakdown the grains a bit. Adding some flaxseed is a great substitute for egg, making this dish vegan. Once it’s at a texture that’s desirable and seasoned to taste, I used a portioned scoop on a parchment lined sheet pan and baked them for 30 mins at 350 degrees.
This is a great way to get everything but the kitchen sink in and fortify your kids’ meals with them knowing. That alone is a mission accomplished for many parents with young kids.
These are great because I freeze half of the batch once they’re baked and re warm for a quick meal when baby gets hangry and daycare meals.
My husband and I accompanied our cakes with a cucumber and heirloom grape tomato salad, using the carrot tops and the stems from the onions to make a bright, citrus-forward dressing.
With plenty of lovely eggplant left over, I decided to prepare lunch the next day with a tempura fried eggplant and cauliflower, finished with furikake and a miso aioli. I also grated the rest of the carrots and chopped some of the onions to use in a forbidden ramen stir fry with tamari braised chicken. Suffice it to say, the older kids truly enjoyed the eggplant’s dual role of crunch and meaty.
There’s so much versatility with the crops I received this week and getting the kids involved in tasting the ingredients as we cook lunch goes such a long way.
Mission accomplished — Bon Appetit!
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
The red color of tomatoes comes from lycopene, an antioxidant linked to potential health benefits.
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.
And each year, we eagerly anticipate the tomatoes, especially the ones we grow at Katchkie Farm. Nothing tastes sweeter and more like summer than a sun-warmed, perfectly ripe tomato. Any way you slice it, it’s a treat.
Ingredients
Garnish:
Rough cut all ingredients and place into a food processor and puree to desired consistency.
Garnish the soup with ripe cherry tomatoes and a few nice croutons.
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.
For more than 40 years, we’ve been bringing gracious service and delicious food to your events both in your homes and at some of the most incredible venues in New York. And now, we’re teaching you some of the tips and tricks that have made your events, whether for 20 people or 20,000 people, so memorable. We start with the fundamentals of creating a delicious menu with easy to follow recipes that can be adapted for any season and a wide variety of tastes. You’ll learn what you can prepare in advance so that you can enjoy your guests’ company; and we’ll show you the pro tips that transform food into art. After all, we eat with our eyes first!
In our first video, Chef Georgette Farkas, Great Performances’ Culinary Ambassador, takes us on a world tour with brochettes, or skewered foods. From ideas for flavor combinations and suggestions for adapting the ingredients to suit different tastes and dietary preferences to creating the perfect side dish, Chef Georgette walks you through each step. Watch the video, download the recipe packet, and prepare the brochettes for your next summer party. Don’t forget to share photos with us!
Complete the form below to download the recipe packet.
By Great Performances
As we roll into the hot and hazy days of summer, we fill our plates with the best of summer’s bounty from flavor-packed, sun-warmed tomatoes to surprisingly sweet and fresh corn; from cool and crisp summer salads to hot-off-the-grill kabobs. We love celebrating summer with all things vegetables — especially when it’s fresh from our farms.
And for those of us who crave something sweet at the end of the day (or as midday treat), we’ve rounded up some super easy summer desserts. These no-sweat recipes will not only satisfy your sweet tooth, but allow you to enjoy summer evenings in the backyard, watching the fireflies do their nightly dance.
Julie Vallo, our HR manager who supports our venues, loves baking. Although she typically bakes things from scratch, her magical recipes using boxed cake mix make baking a snap. The beauty of these treats is they are so versatile. You can easily change up flavors and create delicious combinations. Strawberry cake mix with chocolate chip add-ins. Chocolate cake mix with chopped up toffee candy bars. The possibilities are endless.
Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
In a bowl, combine any flavor cake mix, ⅓ cup vegetable oil, 2 teaspoons vanilla, 2 large eggs, and up to 1 cup of mix ins (chocolate chips, mini m&m, coconut, chopped nuts, sprinkles, chopped up candy bars).
Put batter in refrigerator for about 30 – 45 minutes. Once chilled, scoop 24 balls and place on prepared baking sheets. Bake 8 to 10 minutes. Remove from oven and cool on wire rack.
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
In a bowl, combine any flavor box cake mix, 1 cup all purpose flour, ½ cup melted butter, 3 large eggs, and up to 1 cup of mix ins (chocolate chips, mini m&m, coconut, chopped nuts, sprinkles, chopped up candy bars).
Divide dough in half and form 2 flattened logs about 12 x 2 inches. Cover with plastic wrap and chill in refrigerator for about 30 – 45 minutes. Bake logs for 25 – 30 minutes (they should feel firm in the middle). Remove from oven and let cool 15 – 20 minutes. Reduce oven temperature to 325˚F.
Once the logs have cooled, cut into ½” to 1” slices. Arrange slices on baking sheet and bake for 6 minutes. Flip logs and bake another 5-7 minutes. Remove from oven and cool on a wire rack.
Once they are cooled, dip in melted chocolate – you can dip the entire cookie or just half the cookie.
Store in an airtight container. These are perfect to enjoy with a cup of coffee or on their own. I promise they won’t last long!
Ronnie Davis, our indefatigable managing director (and international man of mystery), shares his recipe for cherry clafoutis.
Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we have pitted the cherries first. You can leave them in if you want.
Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that is just how it’s supposed to be.
Ingredients
Method:
Liz Neumark, our inimitable founder and fearless leader, spends as much time as possible up at Katchkie Farm. Her passion during the summer months when produce is at its peak is to can, pickle, and preserve the summer bounty for gifts and to enjoy during the colder months.
Second to her penchant for preserving is her love of baking, and we often are treated to delicious banana bread and muffins at the office. Here she shares a delicious recipe for a rhubarb crumble that can easily be adapted to any summer fruit.
Combine 8 cups of chopped rhubarb (or peaches, or any combination of summer fruits) with 1 cup of sugar and let sit for about an hour in your baking pan.
Mix together 1 ½ sticks of softened butter, 2 cups of flour, 1 cup of oats or granola, ¾ cup of brown sugar, and 1 tablespoon of cinnamon. Mix until well blended. Add 1 egg and combine until it starts feeling crumbly. This is your topping.
Spread the topping on the waiting fruit and bake in a 350˚F oven for 45 minutes until bubbly. Let cool for at least 15 minutes (if you can wait that long), and enjoy straight up or top with ice cream or crème fraiche.
Carina Hayek, our Director of Marketing, loves vanilla ice cream because it’s perfection on its own or a delightful paired with other flavors. On most evenings, she’ll throw a dash of cinnamon on top (you know, for the health supportive benefits), but when she’s feeling a little extra fancy, she’ll add some strawberries with a twist. This unexpectedly delicious combination pairs well with a Lambrusco.
When you’re buying balsamic vinegar, read the labels. You’ll find that the thick, syrupy ones tend to have a lot of added sugars. Instead, make your own – buy a bottle of balsamic vinegar, pour into a small saucepan, and reduce over medium / medium-low heat until it’s thick and syrupy. Make sure to keep an eye on the pan so it doesn’t burn! Store in a clean, glass bottle or jar and use any time you need something sweet, tangy, and tart.
Roughly chop or slice a pint of strawberries and macerate with up to a tablespoon of sugar. Don’t add too much sugar as you want them to be a bit tart. Scoop some vanilla ice cream into a bowl, spoon a generous amount of strawberries with their juices on top. Drizzle with a thick and syrupy balsamic vinegar (a little goes a long way), and finish with some grinds of fresh black pepper. Serve immediately and enjoy!
Sarah Saracino, our HR director, looks for quick and easy desserts that will tempt the tastebuds of her family. This super easy banana cream pie recipe is easily customized, comes together in minutes, and is the perfect solution for last minute gatherings. Even though it takes a couple hours to chill, that means you have time to enjoy your meal and the day before tucking into this deliciousness.
Using a hand mixer, whip 1 cup of heavy whipping cream with 1 tablespoon of sugar until you have soft peaks.
Slice 2 bananas into 1/4″ slices and lay on the bottom of a fully cooked 9″ pie shell (you can make your own or buy a pre-baked one).
In a medium bowl, combine 2 packages of vanilla instant pudding with 2 ½ cups cold milk and whisk until thoroughly combined. Fold in ½ cup of the prepared whipped cream. Pour into prepared pastry shell.
Chill for at least 3 hours, garnish with remaining whipped cream and additional banana slices. Slice, serve, and enjoy!
By Rob Arango, CPS Events at The Plaza
For the past 15 months, we have heard and read the term “social distancing” in an effort to halt the global pandemic. Our forced seclusion and isolation have made us long for the days when we could meet for drinks, share a meal with friends, and socialize with others. Our initial emergence from pandemic have demonstrated that we’ve been craving connection, and I think the new normal will be “social attraction.”
Of course, we must adhere to all the CDC guidelines and continue our efforts to eradicate this virus. I was asked a month ago to write a piece about the Plaza re-opening and the much anticipated Fall Gala season. Within the last few weeks, numerous discussions and concerns have taken place with various planners, development staff, and board members asking what are the safety protocols in place at the Plaza? Should their foundation require proof of vaccination at check in? What should they do if someone isn’t vaccinated? What about our staff? All these concerns are extremely valid and important to continue to address. At the Plaza, we are listening carefully to the CDC and state officials and will be passing along all our information to our guests to ensure a safe environment for their galas once we have a clear understanding of how to implement safety protocols.
With all that said, I also must share the other discussion, which is taking place daily with our clients. Dr. Keltner, co-founder of the Greater Good Science Center has expressed, “we’re hyper social mammals—it is our most signature strength.” For decades, Dr. Keltner has studied human behavior with a focus on “pro-social” states: behavior that strengthened connection between individuals and that are especially good for society.
Our culinary team at Great Performances, who provides all our delicious meals served at the Plaza, has a company saying that “Life happens around food.®” I add that connections with another person provide food for the soul.
In the 114 years that the Plaza has been open, it has endured the worst of historic crises including both World Wars, the first stock market crash, the Great Depression, 9/11, and countless other global calamities. Through it all, the Palm Court, Edwardian Room, Persian Room, Oak Room, and Oyster Bar remained open to soothe the social anxieties of their time. Whether it was enjoying an afternoon tea or a dry martini, Plaza guests yearned for a place to gather, hug, laugh, and enjoy the company of a friend during the worst of times. As we know even in the best of times celebrations of life are never taken for granted.
I tend to think the human spirit is nourished by social gatherings and the enjoyment of food and beverage. Many clients have expressed a strong desire to get dressed up again and begin to mingle in person as opposed to seeing one another in a Hollywood Squares-like box via video calls.
The collective actions of raising much needed funds for a good cause, the arrival of guests in their newest ballgowns, the first sip of dry champagne and a nibble of a savory canape, is what so many New Yorkers are craving. I believe there can be enormous healing among social gatherings. We aren’t meant to eat alone; we thrive on giving a hug and a smile to our dinner guest. But never forget we still need a little gossip and commentary when we can’t help but to whisper to another friend in person–“look at her dress!” or even, “she looks amazing—who is her doctor?”
We are ready to open the doors to the grand ballroom and welcome all of our friends back to celebrate.
There is a great line in a famous Sondheim lyric, “As if we never said good-bye”. That is what I imagine guests will say when they return the Grand Ballroom.
Until then, stay informed and continue to ask vital questions.

We’re looking ahead to Holiday Party season and have rounded up our top picks for this year.

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


Get to know Myka Meier, The Plaza Hotel’s Finishing Program Etiquette Trainer.

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A list of Great Performances Catering team’s favorite spaces for weddings in New York from gardens to lofts.
By Great Performances
Each year, we’re honored to plan and cater The Sylvia Center’s summer benefit at Katchkie Farm. Over the years, the event has evolved, most recently becoming a farm-to-picnic-table (or blanket!) celebration in the Learning Garden at the farm. This year, 250 people attended and were able to enjoy the beauty of our farm from the fields full of summer vegetables and sunflowers to the Learning Garden framed by the rolling Catskills on one side and woods on the other.
With a menu curated by Chef Georgette Farkas and featuring ingredients sourced directly from the fields, it was a delicious event that highlighted the best of summer flavors. Read on to learn more about the experience. To donate to The Sylvia Center and learn more about future events, visit their website by clicking here.
It was a beautifully warm, sunny day in July, and one could feel the anticipation and excitement as guests walked along the path (or rode in one of the golf carts!) flanked by fields of sunflowers. As guests registered for the event and bought raffle tickets, happy chatter turned to exclamations and warm hugs as familiar faces were spotted and friends reunited. The Sylvia Center Executive Director Jonathan Cetnarski was on hand along with CEO and Founder of Great Performances, Liz Neumark, to meet guests and towards the registration table Guests were greeted at the registration table by The Sylvia Center team, including Executive Director Jonathan Cetnarski, and by Liz Neumark, CEO and Founder of Great Performances. After registering and joining the raffle, they proceeded to the food tent where they picked up their picnic bags and headed to the Learning Garden where there was plenty of space to spread out and enjoy their feast. Drinks were served under the shade of the Pavilion, which also hosts the pizza oven we used last year. This year, Rafi Bildner brought his Hilltown Hot Pies pizza truck and served his pizzas – always a fan favorite!
Delicious food highlighting the best that summer in New York has to offer was packed in cooler bags that guests picked up on their way to their tables. The menu included fresh, flavorful foods like NY Collection of Cheese & Charcuterie, Dried Apricots, Assorted Flatbreads; Gazpacho; Parker House Rolls (cultured local butter); Sweet Pepper Roast Chicken (cippolini onions, smoked paprika aioli); Corn and Cherry Tomato Succotash (edamame, swiss chard, feta cheese, roasted sunflower seeds, lemon-basil miso vinaigrette); Roasted Sweet Yellow Peppers (cherry tomatoes, black olives, capers, anchovy, yellow raisins, basil); Watermelon & Radish Salad – featuring both watermelon and watermelon radishes – (kale, cucumber, black beans, ginger lime vinaigrette); Lemon Grilled Baby Zucchini (whole wheat apricot couscous); our fan favorite Eggplant Chermoula; and Peach – Blackberry Crumble Bars.
As a special thank you to our guests, Farmer Jon picked cherry tomatoes fresh from the fields and we paired them with a savory basil parmesan pesto.
Rafi Bildner debuted his Hilltown Hot Pies pizza truck and served made-to-order Neapolitan style pizza with his own artisanal, wild-yeasted dough featuring produce picked from the farm and local cheeses and meats.