We invited our colleague, Bella Camara, a garde manger cook, to share her experience of working in food service during Ramadan, the ninth month of the Islamic calendar, a holy month that is observed as a time of fasting, prayer, reflection, and community.
Ramdan is the ninth month in the Islamic calendar. During the month of Ramadan Muslims around the globe fast from sunrise to sunset. Meaning that we can eat or drink anything while the sun is out. Ramadan is the month that the holy Quran began to be revealed to Prophet Muhammed (peace be upon him). It is an obligation upon all Muslims to fast during the month of Ramadan except children who have not reach puberty, the elderly, women who are menstruating, women breastfeeding a newborn, and people who are physically or mentally sick. Ramadan is not only the month of fasting but the month of giving charity and feeding the less fortunate.
It takes a lot of discipline and self-control to work in the kitchen while fasting during the month of Ramadan. Many people who are not Muslims always ask, how do we (as Muslims) do it. The reason we can fast while working with food is because many of us have been fasting since we were 14 or 15 years. Even though we have been fasting since we were teenagers, being around food while fasting is very tempting because your sense of smell is heightened, and your body is craving food. But you must focus on the rewards you will get if you do not break your fast before sunset and the sins if you break (without any valid reason) your fast before sunset. We also try to keep our minds off the food as much as possible when we are fasting. It is not that difficult to fast during Ramadan while working with food.
This month we’re celebrating beans, a pantry staple that’s been growing in popularity. Typically found in the canned or dry goods section of a store, a tin of beans can turn into anything from a delicious dip, a savory casserole, or even a dessert. Dry beans are great to keep on hand but do require a bit more planning.
Embrace Wellness Tip: Pair beans with sources of vitamin C such as leafy greens, peppers, tomatoes, broccoli, cauliflower, or lemon for increased iron absorption.
Quinoa and beans are sources of iron, an essential mineral whose main function is to make hemoglobin, a protein found in red blood cells that carries oxygen throughout the body. Quinoa can taste soapy due to the saponins that coat each grain. To improve the flavor, soak the quinoa for a few minutes in cold water, swishing until you see soapy suds appear. Drain and rinse then continue with your recipe.
Herbed Quinoa and Beans
by Great Performances & GP Embrace: Wellness
INGREDIENTS
- 3/4 cup quinoa
- 2 cans white beans
- 1 yellow bell pepper
- 1/2 cup chopped fresh herbs
- 1 lemon, juiced
- 2 Tbsp olive oil
- 1/4 cup pepitas
- salt and pepper
PROCEDURE
Rinse ¾ cup uncooked quinoa under water in a fine mesh sieve. Combine quinoa and 1-½ cups water (or low-sodium vegetable stock) in a pot over high heat. Bring to a boil and then reduce to medium-low heat. Simmer about 20 minutes until water is absorbed. Drain and rinse 2 cans white beans. In a large bowl, add beans, 1 thinly sliced yellow bell pepper and ½ cup chopped fresh herbs (parsley, basil, dill, cilantro, etc.). Fluff warm quinoa with a fork and add it to the bowl. Dress with the juice of 1 lemon and 2 Tb olive oil. Season with salt and pepper to taste. Top with ¼ cup pepitas (pumpkin seeds).
When the shimmering glitter of engagement bliss finally settles, newly-weds-to-be are often left facing the formidable undertaking that is planning a wedding. With guest lists and garments being but a few items on the intimidating agenda which precedes the big day, couples arrive wearily at the inevitable and overwhelming question of “Where do I start?”
We asked Great Performances Wedding Specialist Amanda DiUglio her thoughts on what these fresh fiancés should focus on in the first weeks of the planning process.
#1 Enjoy the time
Between cake tastings, venue tours, and figuring out how to tell your Texan uncle that you’ve asked the DJ not to play any line dances, you’ll find yourself at the altar before you can say “I do”. Amanda insists that taking things slow and trying to enjoy the planning process is imperative, stating, “Don’t rush into everything! The time will go super fast and we want you to live in the moment and celebrate with all the people that you love.”
#2 Hire a planner
Beyond an average get-together, even individuals most inclined to organization might find themselves unprepared to take on such a vast task. “A planner is invaluable in the planning process,” says Amanda. “They’ll help you with all the details. They’re really your rock as you go through all of the contracts and negotiations, and can really be a good person to help lead that charge.”
#3 Start with a venue
You can’t begin a painting without first picking out your canvas, and so too does this apply to planning the perfect wedding. Understanding what’s possible within a space can help you make informed decisions on all other aspects, from where you’ll get dressed to how big the dance floor is. Amanda assures, “Once you find the best wedding venue for you, all the other pieces will fall into place.” She also points out that venues are often, “…associated with caterers and florists, and have a great preferred list,” which can help to jumpstart those next steps.
Check out our wedding gallery below to get some more inspiration for your upcoming nuptials!
This month we’re celebrating onions and garlic (a topic we’ve covered many times on GP Embrace Wellness, including sharing the health benefits of alliums. But most of all, we love them because they add an incredible amount of flavor to any dish.
This month, Chef Daniel Sokolov shares a recipe for an onion and garlic dip mix that you can prepare with your own dehydrated alliums or store bought ones and then easily whip up when you’ve got a craving. Why make your own? Because you can adjust it to your own dietary preferences and tastes like reducing the amount of sodium, adding extra seasonings. And it’s a great way to use up vegetables that might be on the brink of going bad – simply mince and dehydrate before adding to the mix.
French Onion Dry Mix
by Daniel Sokolov, R&D Chef
INGREDIENTS
- 160g dried minced onions
- 80g onion powder
- 40g garlic powder
- 40g dried chives
- 40g dried parsley
- 20g vegetable bouillon powder or granules
- 10g Worcestershire sauce powder
- 10g Kosher Salt
- 4g White peppercorn, Ground
PROCEDURE
- In a mixing bowl, combine the dried minced onions, onion powder, garlic powder, dried chives, dried parsley, vegetable bouillon powder, and Worcestershire sauce powder.
- Mix well until all ingredients are evenly distributed.
- Taste the mix and adjust seasoning with salt and pepper according to your preference.
- Transfer the dry mix into an airtight container and store in a dry place.
TO MAKE FRENCH ONION DIP
- For each batch of dip, use 30g (about 2 tablespoons) of the dry mix.
- Mix the dry mix with 200g (about 1 cup) of sour cream, mayonnaise, or a combination of both, according to your preference.
- Stir well until the dry mix is fully incorporated into the sour cream or mayonnaise.
- Refrigerate the prepared dip for at least 1 hour before serving to allow the flavors to meld together.
Last year, we shared our new mission, Unleash Joy through Genuine Hospitality. It’s at the heart of everything we do and encompasses the delicious food and impeccable service that we bring to every event we cater and every space we operate. At the core of this is our operations team, which I’ve been honored to lead for the past few years.
To kick off the spring season, we brought together the operational leaders at Great Performances to talk through the key aspects of our team dynamics. From Culinary to Pastry and Venues to Warehouse, we covered topics including collaboration guidelines, empowerment, questioning the status quo, and creating an inclusive and innovative environment.
One notable point of discussion centered around the concept of “unleashing human magic,” highlighting the importance of feeling valued and encouraged to be oneself at work.
The meeting also emphasized the importance of reframing challenges as opportunities and adopting a solution-driven mindset. Team members were encouraged to shift from a mindset of “I can’t” to “How can we?” to promote problem-solving and mutual support within the team.
With this team, leadership and moral authority are always key topics of discussion, with an emphasis on earning authority through actions and character rather than exerting power over others.
At the end of the event, we donned t-shirts spelling out Great Performances to represent that although we are all individual contributors, together, we become the whole of Great Performances.
Meet the team:
Culinary
Albert Bello – Executive Pastry Chef (2nd E)
Andrew Smith – Culinary Director (!)
Bridgid Randolph – Culinary Administrator (1st E)
Daniel Dougherty – Director of Beverage (3rd R)
Daniel Sokolov – Research & Development Chef (3rd E)
Geoff Koo – Research & Development Pastry Chef (O)
Javier Carrasquillo – Corporate Chef de Cuisine (2nd R)
Michael Steifman – Executive Sous of Catering Operations (M)
Mike Deuel – Executive Chef of Catering Operations (F)
Rachel Taffet – Food & Beverage Coordinator (1st R)
Stratos Georgedakis – Executive Production Chef (G)
Design
Micha Bentel – Creative Director (1st A)
Hospitality and Staffing
John Gargano – Director of Service (N)
Steven Moskos – Director of Staffing (S)
Logistics
Willie Carrasquillo – Director of Transportation (C)
Procurement
Vince Gubbins – Director of Purchasing (T)
Zach Mayer – Director of Fulfillment (P)
Venue Operations
Christina Macaluso – Executive Director of Venues (2nd A)
The Bronx River
Contributor: Alyssa Perez, Communications and Development Assistant At the Bronx River Alliance, great strides are being made to promote community advocacy and stewardship right here in the Bronx. A major testament to our work was the opening of Starlight Park Phase II in 2023 that created new pedestrian bridges, added to the existing Bronx River Greenway, and incorporated stormwater retention features into the development. This all-new connection brought communities together! In addition, our continued efforts in rain garden maintenance speaks to the prevalent flooding issues NYC experiences during wet weather events. For a unique experience, you can canoe the Bronx River during programming season, visit the ONLY edible food garden at Concrete Plant Park’s Foodway, and cycle continuously through on the Bronx River Greenway. You can also join us at major events like Open House on April 20th, Our Amazing Bronx River Flotilla on May 4th, and so many volunteer opportunities for an experience unlike any other in the Bronx! Find us at bronxriver.org or @bronx_river on Instagram!
- Volunteer with us, as we gear up for spring, planting lots of new trees and shrubs. Upcoming volunteer events are listed on the Van Cortlandt Park Alliance calendar here.
- From April 26-29, Van Cortlandt Park Alliance will participate in the City Nature Challenge, a global contest or “bio blitz” between cities to find and document wildlife on iNaturalist. Any picture, video, or recorded sound of plants, animals, or evidence of life counts as a submission! Van Cortlandt Park had the most wildlife observations of any NYC park two years ago! Details on a public event for this challenge coming soon!
- Van Cortlandt Park is a great place to explore the history of NYC with sites like the Grand Central Stones and the Van Cortlandt House Museum
- Cultural events, like our annual Pinkster Festival on Saturday, May 4, connect visitors to the park’s history through live music, crafts, and food.
- On Tuesday, June 11, the New York Philharmonic plays its annual free concert on Van Cortlandt Park’s Parade Ground. With dazzling fireworks at the end of the evening, it’s our favorite way to kick off summer!
- Hike in Van Cortlandt Park – the best way to escape the sights and sounds of the city, accessible via subway! Full list of trails here
- Summertime is the best time to picnic in the park!
Contributor: Jess Brey, Senior Horticultural Interpreter at Wave Hill
My favorite view at Wave Hill is from the Secret Garden. An enclosed hillside surrounded by hedges and specimen trees and shrubs offers intimacy with a view. The plantscaping directs attention towards a “garden window”, a break in the plants, to enjoy the best view. Overlooking the nearby Conservatory and Flower Garden, the view spans out towards sweeping lawns and the distant Hudson River and New Jersey Palisades. Many times, there will be some Wave Hill chairs positioned in the Secret Garden offering a seated view from underneath the sweeping arms of an old blue Atlas cedar. Many miss this garden area on their visit as it is a “secret”, however I think it is one of the must stops at Wave Hill during late spring into early autumn. You can even watch Sunset Wednesday concerts from here!
Last month, we unleashed joy in the most epic way at our 40+4 Anniversary Celebration at our Bronx HQ. We invited our partners, collaborators, clients, vendors, and more to join us as we celebrated 40 (plus 4) years of being of service, delivering deliciousness, and helping others celebrate their milestones.
From the moment our guests arrived at our building – by car or by foot – they knew they’d arrived at the right place when they saw the large graffiti mural by Scratch decorating the front of the building and were greeted with the The Marching Cobras Drumline and Danceline who dazzled with energizing drums and electrifying dance.
Guests quickly checked their coats and stepped into Mae Mae Café and Plant Shop where they enjoyed live jazz music from Jazz at Lincoln Center and got their first bite and sip of the day – a Berry Beet Shot and some Carrot Tartare – before they embarked on a tour of our space.
We had so much to share with our guests! They started with the first floor commissary that starts on the south with the loading dock for incoming ingredients, goes through various walk in refrigerators, cold kitchens and hot kitchens, blast chillers, and pack out refrigerators to the out going loading dock. Inside the production kitchen which was still bustling with activity, they enjoyed some bites highlighting our production lines. The Sauce line presented Butternut Squash Soup with Truffled Croutons; the Starch Line presented Twice Baked Potato Gruyere Bites; and the Vegetable Line presented Eggplant Meatballs.
A fan favorite at our venues and at our 40th was a guest appearance from our friend and partner, Charles’ Pan Fried Chicken who served bite-sized portions of his Chicken Slider, Catfish Slider, and Cornbread.
Guests then headed up to the third floor, home to our administrative offices and pastry kitchen, where they had a photo moment in front of our mural painted by Crash, peeked in at the Sylvia Center and the Design/Marketing Offices before continuing through the main office to the Pastry Kitchen where they grabbed one of our incredibly delicious chocolate chip cookies.
A quick hop down to the second floor, they had the chance to see our Design Warehouse, a cave of wonders packed with all the essentials to turn an event into a party! Walking past our Subway Mural created by Scratch (complete with subway audio!), they stepped into our 2nd Floor Event Space! We transformed the open space into a swanky lounge with bars, food stations, a demo area, and a seated lounge.
Warm, friendly staff members greeted guests and offered a selection of our most popular hors d’oeuvres including House Made Kosher Pigs in a Blanket; Smoked Salmon Napoleon; Tuna in a Birds Nest; Mushroom Mole Tostada; Habanero Smoked Tofu Taco; Red Pepper Puffed Tortilla; Fluke Ceviche; Goat Cheese Bonbon; Beet Terrine; and Boneless Lamb Chop.
Guests wandered around the space, learning about our Exclusive Venue Partners and Nonprofit Partners (and how to support them); learning more about our history through our wall of Iconic Moments; adding their tags to a graffiti wall by Scratch; becoming experts in napkin folding with Kevin Horne, a long-time member of our event team; slinging cocktails with our mixologist Daniel Dougherty; and learning how to use vegetables in place of meat with Chef Andrew Smith.
We made sure everyone stayed hydrated throughout the event with our bar station and beverages from our partners at Dio. And of course we made sure that everyone left full of delicious treats from stations representing the breadth of our menus and partners.
At Katchkie Deli, named after our organic farm in upstate New York and featuring a vegan take on the classic NY Reuben with a Pastrami Cured Butternut Squash on Herbed Focaccia.
We shared our Momofuku Station, a collaboration with Momofuku to prepare and share their recipes at events, sharing Charred Eggplant Dip; Tingly Lamb; Chilled Spicy Noodles; Ginger Scallion Noodles; Spicy Pork Rice Cakes; Wagyu Ragu Rice Cakes; Shiitake Bao; Brisket Bao; Bing Bread.
Our friends at Russ & Daughters hosted a station featuring Bagel Chips; Latkes; Wild Alaskan Salmon Roe; Trout Roe; Smoked Salmon.
We worked with JJ Johnson to bring FIELDTRIP to the party with their fan favorite Short Rib & Carolina Rice Bowl and Quinoa Falafel & Wild Rice Bowl.
We rounded out the menu with our Pan African Station serving a variety of dishes that represent different regions across Africa: Chapati (East African Flatbread); Zaalouk (Moroccan Vegetable Dip); Burkina Faso Chicken Brochette; Senegalese Jollof Rice; Khudraat Mashwiyya (Moroccan Spiced Roasted Vegetables); Kelewele (Ghanian Sweet Plantain); and Tanzanian Tofu Curry.
We were thrilled to receive a number of citations and proclamations including a Citation of Merit from Vanessa L. Gibson, President of the Borough of The Bronx; and a proclamation from Mayor Eric Adams declaring March 11, 2024 Great Performances Day in New York City!
It was an incredibly joyous event, and we lived up to our Mission of Unleashing Joy through Genuine Hospitality. We love throwing parties with our clients; and we love even more having them over at our own home and throwing a party for them!
40+4 Video
Video credit: Hechler Photographers
Great Performances Through the Years
Gallery images credit Hechler Photographers
By Steven Moskos, Director of Staffing & John Gargano, Director of Service.
Service is at the core of who we are at Great Performances, and an important component of what we look for when we hire anyone, from our back of house and administration teams to our front of house and service teams. At every level, we should have a service and hospitality mindset.
Alongside the event venue and décor, the service helps sets the tone for an event. When guests attend a Great Performances party, they should feel welcomed and taken care of by every member of our team. Steven Moskos, our director of staffing, and John Gargano, our director of service, work closely to ensure our service staff have the training they need to hone their hospitality instincts and deliver exemplary service.
“At Great Performances, everybody receives comprehensive training as part of our 360-degree approach to transformation,” comments Gargano.
Training begins at onboarding and continues throughout a staff member’s tenure at GP, whether they’re adding new skills, learning the ins and outs of an event venue, or changing positions. As we kick off each season, we’ll also host training sessions to reinforce the essential skills necessary to produce successful events and that help them progress in their careers. We also take the opportunity to train new Service Leads and Captains, who will be added to our roster of leadership throughout the upcoming season. New hires and captains will embark on training shifts at actual events, where they get to grow in their skills through practical experience.
“We pride ourselves on giving staff the keys to their own success,” Moskos shares. “Through these trainings, staff who want to grow with us are given the skills they need at every stage to excel.”
Off season training sessions are refresher courses and professional development courses including Buffet, Tasting, and Private Home Service Skills and venue-specific trainings.
Our training program comprises classroom-style instruction, hands-on practice sessions, and role-playing exercises that use real-world scenarios. Through repetition and employing a variety of techniques that appeal to different learning styles, we ensure that all team members acquire the skills and mindset to provide the highest levels of professional, friendly, and warm service.
Learning the basics of service and building muscle memory allows our staff to practice empathy, attentiveness, and adaptability as they interact with guests and encounter different situations. More than just training our team members on skills, we focus on the qualitative aspects that turn service into genuine hospitality. We encourage our staff to look for non-verbal cues that can help them anticipate client and guest needs and deliver an experience that exceeds their expectations.
Throughout the training, our service pillars of Presentation, Teamwork, Knowledge, Service, Leadership, and Personality are highlighted, all of which drive our mission at Great Performances: Unleash Joy through Genuine Hospitality.
We’re delighted to share that Liz Neumark, Founder & CEO of Great Performances, has been voted onto the Board of Directors of New York City Tourism + Conventions.
New York City Tourism + Conventions is the official destination marketing organization (DMO) and convention and visitors bureau (CVB) for all five boroughs of New York City. Their mission is to invite the world and energize NYC, building equitable, sustainable economic prosperity and community through tourism for the mutual benefit of residents, business, and visitors.
Their focus on strategically driving leisure travel and business events in NYC have made a significant impact for their members and for NYC across all five boroughs. Their efforts across numerous communications channels have reached millions of travelers and potential visitors, helping drive an increase in conventions and tourism increasing leads and business for NYC.
In 2023, visitors who travelled 50 miles or more or spent one night in NYC increased to 61.8 million people, 93% of the record 2019 total. NYC is on track to welcome 64.5 million visitors in 2025 and to exceed pre-covid highs in 2025. This yields $74 billion in economic impact and 380,000 jobs.
A longtime member of the organization, Liz is proud to join a group of other industry leaders who are committed to the growth and success of NYC travel and tourism.
To learn more about the Board of Directors, please read the press release here and to learn more about the impact of NYC Tourism + Conventions, visit their website here.
Delicious Books to Celebrate Women’s History Month
By Solanki Roy, Executive Venue Chef
For Women’s History Month, Chef Solanki Roy shares some of the books that are on her shelf for reading – and re-reading! – and that have provided inspiration for her as a female chef.
I’m an ardent reader, and as a female chef in a male-dominated industry (26.9% of chefs in the US are female, while 73.1% are male), I’m thrilled to share some of my favorite books which talk about the historic impact of women in the culinary industry.
Tastemakers: Seven Immigrant Women who Revolutionized Food in America by Mayukh Sen
This book delves into the fascinating world of culinary influencers, exploring the stories behind some of the most iconic women who have shaped the way we eat, cook, and think about food. From renowned chefs and food writers to innovative entrepreneurs and cultural icons, this book uncovers the journeys, inspirations, and impact of these tastemakers on the culinary landscape.
Who Cooked the Last Supper: The Women’s History of the World by Rosalind Miles
“Who Cooked the Last Supper?” is a thought-provoking exploration of the often-overlooked role of women in the history of cooking and culinary traditions. Delving beyond the conventional narratives of famous male chefs and cookbook authors, this book uncovers the untold stories of women who have shaped the way we eat, cook, and think about food.
Drawing on a wealth of historical sources, “Who Cooked the Last Supper?” sheds light on the diverse roles that women have played in the kitchen, from home cooks and food artisans to professional chefs and entrepreneurs.
What She Ate: Six Remarkable Women and the Food That Tells Their Stories by Laura Shapiro
“What She Ate” focuses on a different woman from diverse backgrounds and time periods, spanning from historical figures to contemporary icons. Through meticulous research and vivid storytelling, readers are transported into the kitchens, dining rooms, and lives of these extraordinary women, gaining insight into their personalities, struggles, and triumphs.
From the extravagant feasts of Eleanor Roosevelt to the humble meals of Rosa Parks, “What She Ate” offers a window into the everyday rituals and extraordinary events that shaped these women’s relationships with food. Through their culinary choices, readers discover the cultural, social, and emotional significance of food in the lives of these women, revealing insights into their values, desires, and aspirations.
Lastly but most importantly my mother and my grandmother having profound influence on me subconsciously of how to cook with passion and love. They always told stories of the historic freedom movement in India, had intellectual discussions on science, economics, and arts and recited poetries of Rabindranath Tagore and Najrul Geeti while sipping on our flavorsome Chai or kneading on a dough of luchi. Food has been a universal love language.