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!

SHIFTING GEARS BUT AVOIDING REVERSE

by Linda Abbey

“Five hundred twenty-five thousand six hundred minutes. How do you measure a year?”
Seasons of Love from Rent

Well for me the year 2020 was measured in long walks taken, “Schitt’s Creek” episodes binged, fancy cocktails shaken, Sam Sifton recipes cooked, and in shepherding clients to safely enjoy hospitality in intimate groups under the weight of COVID restrictions.

One such opportunity presented itself earlier this year – the retirement of a firm’s CEO involving a multi-media program with virtual and in-person elements, and necessitating hospitality in tandem with their intent to strictly adhere to the COVID gathering parameters in place at the time.

We needed to:

  • Observe six feet of social distancing between attendees
  • Limit attendees to 50% of the location capacity
  • Provide take out style food preventing interaction between guests
  • Require masking unless eating or drinking
  • Ensure that guests were seated while eating or drinking to prevent clustering at a bar or buffet

The location was the firm’s place of business in a classic upper East side town house. The guest count was limited to 24, falling well below the 50% capacity of the space.

For this milestone occasion, champagne and elegant hors d’oeuvres were the order of the day. The challenge presented was how to provide white-glove service, without providing service in the literal sense of the word.

To simulate a take-out scenario, and to ensure the highest food quality, our Chef arrived several hours prior to guest arrival. Working solo in the pantry area, he prepared and assembled an array of savory bites in a pressed bamboo box with personalized labels for each guest, departing before the event began.

A front-of-house customer service professional was also on site, in advance, to set up the seating tables and position the food boxes at each place.

To fulfill the 6’ social distancing mandate, eight 72” round tables (typically used to seat twelve) were set to accommodate but three guests per. Since fire code was 150 guests, the meeting set up was well within the approved gathering parameters of 50% capacity.

As guests arrived, they were able to help themselves to splits of chilled Brut Rose from hammered silver tubs, and then immediately take a seat where their box of bites, secured with purple ribbon to match the anemones in the centerpieces, awaited them.

The Artisanal Box

  • Lobster Roll
  • Hudson Valley Succotash Tart, Sunchoke Puree, Crispy Kale
  • Smoked Salmon Napoleon
  • Goat Cheese Bon Bons
  • Organza Sachet of Roasted Mixed Nuts
  • Smoked Turkey Aioli, Cheddar Biscuit

And thus the meeting kicked-off with camaraderie and a sense that coming together, in even small groups with restrictions, was a glimmer of things to come.

A packaged take-away treat, our signature Chili Chocolate Bark, brought the afternoon to a close. The gathering lasted merely one short hour but, after a much too long hiatus from in-person events, was as sweet as the chocolate bark.

COLOR YOUR OWN MOTHER'S DAY CARD

Show your love for mom by printing, folding, and coloring in these Mother’s Day cards! It’s the perfect activity for younger family members.

Mother's Day Cards - Coloring Activity

How to Fold Your Card

 

Summer squash and zucchini are ubiquitous in the summer and we’ve even heard stories of people dropping bags of zucchini on neighbor’s front doors in an attempt to offload them. Please, send them our way! High in moisture content with a tender, edible skin, they’re an unsung hero of summer and can be incredible versatile.

Here we’ve got an easy salad featuring grilled zucchini that will reduce your time in the kitchen. The only heat is from the grill or grill pan to char the zucchini, adding an extra layer of flavor to the dish.

 

Salad of Grilled Zucchini, Avocado, Feta, and Mint

Serves 6

 

Ingredients

  • 4 medium sized zucchinis, sliced on bias ½ inch thick

  • 1 medium red onion, peeled and sliced into thin rounds

  • 1 tsp salt

  • 1 tsp sugar

  • 1 lime, zested and juiced

  • 3 Haas avocados, halved, seeded and peeled

  • 6 tbsp thinly sliced mint leaves

  • 1 cup crumbled feta cheese

  • 6 tbsp extra virgin olive oil

  • 2 lemons, juiced and zested

  • Salt and pepper to taste

Procedure

  1. Brush zucchini slices with olive oil and season with salt and pepper. Grill over high heat to char without overcooking. Cool to room temperature.

  2. In a small bowl, lightly salt and sugar the onion rings. Let sit for 5 minutes then add lime juice and set aside.

  3. Cut each avocado half into 6 slices. You should have 36 slices total.

  4. On six chilled salad plates, carefully arrange the grilled zucchini, avocado, mint, feta and onion rings. Drizzle with extra virgin olive oil, a squeeze of lemon juice and season with salt and pepper. Serve cold.

We asked our family and friends for their favorite Passover recipes, tips, and traditions. From comforting classics to fresh twists on tradition, we’ve got a variety of delicious dishes that can help make this year’s seder unforgettable.

 

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About Chefs’ Choir®

A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →

Simple ingredients, beautifully prepared — that’s the magic of this Oven-Roasted Cabbage with Apples and Warm Rosemary-Walnut Vinaigrette. The cabbage caramelizes in the oven while the warm vinaigrette, rich with toasted walnuts, rosemary, and butter, adds depth and aroma. It’s a rustic, elegant side that pairs perfectly with fall roasts or holiday mains — a dish that embodies the Chefs’ Choir(SM) spirit of seasonal creativity and soulful cooking.

Oven-Roasted Cabbage with Apples and Warm Rosemary-Walnut Vinaigrette

by Chef Saul Bolton

Ingredients

  • 2 heads green cabbage, cut into eighths
  • 1½ cups walnuts
  • 3 cloves garlic, grated on a microplane or box grater
  • 6 rosemary sprigs, leaves removed
  • ¼ cup butter
  • ¼ cup plus 2 Tbsp olive oil
  • ¼ cup apple cider vinegar
  • Sea salt, to taste
  • Black pepper, to taste

Procedure

  1. Preheat your oven to 450F degrees.

  2. Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt

  3. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.

  4. When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.

  5. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.

  6. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.

More Thanksgiving Recipes

INGREDIENTS

PROCEDURE

  • 2 heads of Green Cabbage, cut in 1/8ths
  • 1 1/2 cups Walnuts
  • 3 cloves of Garlic, grated on a microplane or box grater
  • 6 Rosemary Sprigs, leaves removed
  • 1/4 cup Butter
  • 1/4 cup plus 2 tbsp Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • Sea Salt, to taste
  • Black Pepper, to taste

1. Preheat your oven to 450F degrees.

2. Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt

3. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.

4. When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.

5. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.

6. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.

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Katchkie Spice Roasted Turnips and Tops

INGREDIENTS

PROCEDURE

  • 8 tennis-ball sized Turnips with tops (remove tops, wash, spin dry and rough chop, peel the turnip itself and cut into 1-inch pieces)
  • 3 tbsp Coconut Oil
  • 3 tbsp Honey
  • Sea Salt
  • Fennel Seed
  • 2 cups White Onion, sliced
  • 2 cloves Garlic, sliced
  • 2 cups canned Garbanzo Beans
  • 1 tsp smoked Paprika
  • 2 tbsp Cider Vinegar
  • Toss turnips with 1 tbsp coconut oil & honey. Season with sea salt, Bake at 350F until tender and caramelized
  • Heat sautee pan. Add 2 tbsp coconut oil and garlic. Toast garlic until well browned. Add onions, fennel seed and cook until translucent.
  • To finish, add roasted turnips, turnip tops, & garbanzos to onion mixture. Season with cider vinegar, smoked paprika, and salt to taste. Serve warm as a side.

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