The United Nations declared 2023 International Year of Millets (IYM 2023).

 

Millets have high nutritive value, are gluten free and have low glycemic index.

 

Even though millets have been a nutritional staple in diets throughout Sub-Saharan Africa and Asia for thousands of years, the UN has noted that their cultivation is declining in many countries just as their potential to address climate change and food security is beginning to come to light.

 

Therefore, we’re celebrating Climate Week with a staple millet dish from India. Every time this dish is cooked, we use the entire vegetable to preserve maximum nutritional value and eliminate waste. Any vegetables with their peel can be added to this recipe and slow cooking is the key, as it’s one of the cooking techniques which retains the maximum color of vegetables and preserves vitamins minerals during the process which helps nourish and heal the body.

Vegetable Millet Khichdi

Ingredients

  • ⅓ cup millet
  • ⅛ cup yellow moong dal
  • ⅛ cup pink masoor dal
  • 2 tablespoon ghee
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon hing (asafoetida)
  • 2 cloves (laung)
  • 2 dried red chillies
  • ¼ cup chopped onion
  • 1 tablespoon ginger garlic paste
  • ¼ cup chopped tomato
  • 1 ¼ teaspoon salt or to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon Garam Masala Powder
  • 1 cup chopped mixed vegetables (carrot, potato, broccoli, peas)
  • 2 ¼ cup water
  • 1 tablespoon chopped fresh coriander

Method

  1. Rinse the millet with water. Transfer to a bowl and soak in water for 30 minutes. (Soaking reduces the cooking time of millet.)
  2. Combine both lentils in a bowl, rinse them with water, then soak in water for 15 minutes.
  3. Heat oil in a stovetop pressure cooker. Once hot, add cumin, cloves, dried red chillies, and asafoetida. Sauté for 20 – 30 seconds to release the aroma of spices and infuse their flavour into the oil.
  4. Add onion and sauté them till they turn light brown. This takes 2 – 3 minutes.
  5. Next, add ginger garlic paste, tomato, salt, turmeric powder, and red chilli powder. Stir to combine. Sauté the masala till the tomatoes break down.
  6. Add soaked vegetables, millet, and lentils. Sauté for 2 minutes.
  7. Add water, mix, and pressure cook millet khichdi for two whistles over low heat. After two whistles, turn off the heat. Allow the steam to release naturally from the pressure cooker.
  8. Once you open the lid of the pressure cooker, add ghee, fresh coriander leaves, and mix one last time. Millet Khichdi is ready to serve.

Serve Vegetable Millet Khichdi warm.

Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps as they can be used when you prepare the lentils to help flavor the broth and the lentils!

 

Climate Week Cooking Tips:

Any time you have some leftover bread that’s getting stale, break it up into crumbs either with your hands or in a food processor, and toast in a low oven till dry. Store in an airtight container until needed.

 

When preparing dishes using vegetables, save the scraps to use in the dish if it has a cooking liquid or store in your freezer until you have enough to make a broth.

 

In this recipe, we’ll reserve the garlic and onion skins and their trimmings, and the scraps and trimmings from the bell pepper and carrot. We like to wrap them in some cheesecloth before we add to the cooking liquid for the lentils so that they’re easy to remove.

Veggie & Lentil Burgers

Ingredients:

  • 1lb of cooked lentils
  • 3 cloves garlic (chopped finely)
  • 1 medium red bell pepper (sliced)
  • 1 medium onion (divided in two halves, one half sliced)
  • 1 large carrot (sliced)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp cardamom
  • Extra virgin olive oil
  • Salt & pepper
  • Toasted panko or breadcrumbs (if needed)

 

Preparation:

  1. Flavor the lentil cooking liquid with the scraps from the onion, garlic, carrots and the bell pepper. Cook the lentils and one half of the onion until the lentils are soft but not too mushy. Strain and reserve with half of the cooked onion.
  2. Sautee the red bell pepper, half the onion, the carrot and the chopped garlic cloved in EVOO and salt until translucent (kind of a sofrito consistency).
  3. Blend vegetables with cooked lentils and half of the onion (acts as a natural binder) until pureed and incorporated.
  4. If the consistency doesn’t hold to form a patty, add toasted breadcrumbs/panko until desired consistency is reached.
  5. Form 3-4oz patties and refrigerate.

Cooking:

Sear on both sides on a very hot sauté pan and enjoy as desired!

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.

 

We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of our favorite recipes that won’t heat up your kitchen but still deliver exceptional flavor. We’re also making taking advantage of fresh summer produce – we guarantee these recipes will be on repeat!

Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.

 

Ingredients

  • 1 kg ripe tomatoes, chopped
  • 200 grams cucumber, peeled and chopped
  • 150 grams bell pepper (red or green), chopped
  • 100 grams onion, chopped
  • 2 cloves garlic, minced
  • 50 grams stale bread, crusts removed (optional, for thicker consistency)
  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 500 ml cold water (adjust for desired consistency)
  • Optional garnishes: diced cucumber, bell pepper, croutons, fresh herbs (parsley or basil)

Instructions

  1. Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
  2. Blend the Soup. In a blender or food processor, add the chopped vegetables, minced garlic, and stale bread (if using). Add olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
  3. Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
  4. Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
  5. Serve. Stir the gazpacho before serving. Taste and adjust seasoning if needed. Ladle into bowls or glasses. Garnish with diced cucumber, bell pepper, croutons, and fresh herbs if desired. Serve chilled, ideally on a hot summer day.

 

This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.

 

You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!

 

Heirloom Tomato and Watermelon Salad

Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt 

 

Ingredients:

For the Salad

  • 2 cups watermelon, cubed
  • 2 cups heirloom tomatoes, sliced or cubed
  • 1/2 cup gooseberries, halved
  • Pickled watermelon rinds (recipe below)
  • Tajín seasoning, for finishing

 

For the Pickled Watermelon Rinds

  • 1 cup watermelon rinds, peeled and cut into small pieces
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon peppercorns (optional)

For the Coconut Basil Vinaigrette

  • 1/4 cup coconut milk
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

 

Instructions

  1. Prepare the Pickled Watermelon Rinds. In a saucepan, combine the white vinegar, water, sugar, and salt. If using, add mustard seeds and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Add the watermelon rinds to the boiling mixture and cook for 2-3 minutes. Remove from heat and let the rinds cool in the pickling liquid. Once cooled, transfer to a jar and refrigerate for at least an hour (preferably overnight).
  2. Make the Coconut Basil Vinaigrette. In a small bowl, whisk together the coconut milk, chopped basil, lime juice, honey or agave nectar, and olive oil. Season with salt and pepper to taste.
  3. Assemble the Salad. In a large bowl or on a serving platter, combine the cubed watermelon, heirloom tomatoes, and halved gooseberries. Add the pickled watermelon rinds. Drizzle the coconut basil vinaigrette over the salad and gently toss to combine.
  4. Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.

This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!

Ingredients:

      • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

      • 1/4 cup olive oil

      • 3 tbsp soy sauce

      • 2 tbsp honey

      • 2 tbsp lemon juice

      • 3 cloves garlic, minced

      • 1 tsp smoked paprika

      • 1 tsp dried oregano

      • Salt and pepper to taste

      • 1 large red bell pepper, cut into 1-inch pieces

      • 1 large yellow bell pepper, cut into 1-inch pieces

      • 1 large red onion, cut into 1-inch pieces

      • Wooden or metal skewers

 

Procedure

    1. Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.

    2. Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

    3. Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.

    4. Preheat the Grill. Preheat your grill to medium-high heat.

    5. Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

    6. Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.

We had an especially colorful and delicious pride this year! Although we celebrate diversity throughout the year, we pull out the stops during the months honoring the various groups.

 

We kicked off Pride with special request from our team at Trinity, which became the décor across our venues during Pride. Our celebrations included several events across New York including First Saturday at Brooklyn Museum, events at Asia Society, and at Rockefeller University.

Decorating for Pride

by Alexander Belmont, Venue Merchandising Manager

From free gender affirming haircuts for local high school students, to hosting a queer prom each year, Kenya came to me with the desire for Trinity Cafe’s seasonal decor to reflect the dedication Trinity Church Wall Street has towards the LGBTQIA+ community. While putting up the window decor, a repurpose of photo booth props and a large vintage hued rainbow garland, the installation enticed pedestrians to walk up to the window and peek through to discover what was inside a building they had glazed over times before. The rainbow of colors summer succulents come in presented a neat opportunity to create small floral designs representing each individual pride flag to fully encompass inclusivity. As a member of the LGBTQIA+ community, I am proud to be able to work with an organization that is just as excited for pride as I am.

Rockefeller University Pride Celebration

Location: Rockefeller University, New York, NY

Guest Count: 250

Date: June 28, 2024

Event Planner: Jessi Owens, Catering Director, The Rockefeller University

Each year, The Rockefeller University hosts a Pride Celebration for it’s students, faculty and staff. It’s a fun, interactive gathering for all and included a photobooth, a swag station where folks could decorate a hat with Pride-themed and self-identifying pins, a rainbow-themed dessert table, and a drag show hosted by New York’s own Jaclynn Hyde!

 

Following the fabulous performance, dessert stations of grilled-to-order s’mores and Dippin’ Dots Ice Cream remained open as guests danced the night away to the beats of Rockefeller University’s own DJ Marlin.

 

Special thanks to Broadway Party Rentals who custom made the buffet screens that were thoughtfully designed to reflect the Pride flag.

It was a fun, festive, and colorful event!

Pride Celebration Menu

America BBQ Station

Beef Brisket classic bbq

Carolina Chicken mustard bbq

Beer Bratwurst spicy mustard

Grilled Tempeh blueberry bbq

Sweet Potato & Scallion Salad

Classic Cole Slaw

Mac & Cheese Bites

 

Latin Seafood Station

Classic Seafood Paella Spanish yellow rice, seasonal shellfish and mollusks

Salmon Ceviche

Vegetable Tamales

Chili Bean Salad

Tostones

 

Brazilian Steakhouse

Peri Peri Grilled Chicken

Bacon Wrapped Pork Loin

Grilled Top Sirloin chimichurri

Vegan Chimichurri Sausage

Brazilian Style Chopped Salad romaine, green olives, tomatoes, red peppers, fresh herbs, lime vinaigrette

Brazilian Cheese Bread

 

Desserts

Rockin’ Dots birthday cake, cotton candy, banana split, rainbow ice

S’Mores classic, cookies n cream, reeses, mint

 

Rainbow Dessert Table

Fruity Pebble Rice Crispy Treats

Rainbow Popcorn

Madeleines

Chocolate Covered Pretzels

Funfetti Cake Pops

Funnel Cakes

Leo Bar Happy Hour Celebrating Pride Month

Venue: Leo Cafe at Asia Society

Guest Count: 250

Date: June 20, 2024

Event Planner: Karla Jovel, Event Director

Asia Society and The Human Rights Campaign celebrated LGBTQIA+ Pride Month with a special Leo Bar Happy Hour event on June 20. A fabulous evening of networking featured a special performance by actor, singer, and producer Lora Nicolas Olaes.

 

Following the program, guests enjoyed music by DJ Kai Song along with cocktails and snacks, and were invited to check out Asia Society’s current exhibition, COAL + ICE.

 

We created two specialty cocktails for the event:

 

Out & Proud Cocktail

aperol, tequila, pineapple, elderflower syrup

 

Out & Proud Zero Proof Mocktail

pineapple, grenadine, club soda, butterfly pea

June is one of our favorite months for many reasons: our produce comes in from the farm and we distribute our first CSA shares, love is in the air as we celebrate couples getting married, and many of our partners hold their annual galas.

 

From idyllic garden settings and iconic stages, they run the gamut from hands-on creative workshops to legendary performances. Below we share some of the incredible galas our cultural partners hosted in June.

Wave Hill Spring Gala

Location: Wave Hill Public Garden, The Bronx, NY

Number of Guests: 150

Date: May 30, 2024

Event Planner: Linda Abbey

Wave Hill held its annual Spring Gala on May 30, honoring Tom de Witte, the Netherlands-based international landscape designer and kicking-off the creation of their new meadow.

Guests began their evening with cocktails and pass hors d’oeuvres on the lawn accompanied by a live jazz trio before heading to Wave Hill House for dinner and the presentation followed by a live auction. A special touch was the centerpieces of Wave Hill Mini Meadows that served as a preview of the meadow to come. Plants were selected by Wave Hill’s Director of Horticulture, Cathy Deutsch and hand crafted by Cathy, the gardeners, and the John Nally interns.

Veteran planner and one of the first people to work at Great Performances, Linda Abbey and her team created a beautiful experience for the guests with a variety of our most popular hors d’oeuvres for the cocktail reception on the lawn, perfectly paired with delicious libations from Tobalá, a local Mexican restaurant who provided El Mero Mero cocktail (mezcal, cucumber, tepache, serrano) and a zero proof mocktail, the Margarita de Jamaica (seedlip, hibiscus, lime).

 

To support Wave Hill and learn more about the gala, click the link here:

Wave Hill Gala 2024 | Powered By GiveSmart

Butlered Hors d’Oeuvres

  • Spicy Thai Chicken red endive

  • Boneless Lambchop

  • Carrot Tartare Cup

  • Peruvian Potato Cup comte fondue

  • Tuna in a Birds Nest

  • Pepper Crusted Beef Filet

Seated Dinner

  • First Course

    • Spring Vegetable Mosaic

  • Entree

    • Seared Atlantic Cod asparagus, spring peas, carrots, marble potatoes, lemon pistou

 

Dessert

  • Lemon Violet Semifreddo blueberry compote, violet foam, raspberry sauce, hibiscus meringue, lemon-blackberry semifreddo

  • Gluten Free Blackout Cake Redux chocolate cremeux, malted milk chocolate custard, gluten free devil’s food cake, blackout chocolate glaze, sugar beet gel

The Apollo Theater Spring Benefit and 90th Anniversary Celebration

Location: Apollo Theater, New York, NY

Number of Guests: 500

Date: June 11, 2024

Event Planner: Amanda DiUglio

The Apollo Theater celebrated “90 years of years of black culture, creative and community” at its spring benefit on June 10. Hosted by comedian and actress Kym Whitley, the organization raised over $3 million during its celebration which honored music legend Kenneth “Babyface” Edmond and USHER. Fat Joe and Kwanza Jones presented Babyface with The Apollo’s inaugural Legacy Award after being inducted into The Apollo’s Walk of Fame the previous day. USHER was presented with the Icon Award, presented by The Apollo President and CEO Michelle Ebanks and Executive Producer Kamilah Forbes.

 

Notable attendees included Andra Day, Ava Duvernay, Bevy Smith, Doug E. Fresh, Ariana DeBose, Susan Kelechi Watson, Reverend Al Sharpton, Governor Kathy Hochul, Kara Young, Leon, Malik Yoba, Nikole Hannah Jones, Vanessa Bell Calloway, Tonya Lewis Lee, Janai Nelson, Kwanza Jones, Sherrese Clarke- Soares, and more.

 

Senior Event Director – and longtime planner of events at The Apollo – Amanda Di’Uglio, collaborated with The Apollo team to create a menu that captured the spirit of the event and the bounty of the season. We also partnered with local favorite, Charles Pan Fried Chicken to present stations featuring his most popular dishes; and shared tasting plates from notable local restaurants, Angel of Harlem, FIELDTRIP, and Vinateria.

 

To support the Apollo Theater and learn more, become a member at the link here: Membership (apollotheater.org) 

 

Butlered Hors d’Oeuvres

Hudson Valley Succotash Tart sunchoke puree, crispy kale

Mushroom Mole Taco radish, lime, onion, cilantro, sesame seeds

Deviled Quial Eggs smoked paprika

Tamari Ginger Tuna Poke crisp sesame tuile

Maryland Crab Cake Chesapeake remoulade

Andouille Sausage Pigs in a Blanket creole mustard

Steakhouse Bite pepper beef filet, potato, gruyere creamed spinach, horseradish

 

Chef’s Station 1

Charles Pan Fried Chicken

Lightly Smoked Cedar Planked Salmon

Tomato, Mozzarella, & Basil Salad

Grilled Mexican Corn Salad grated cotija cheese, chipotle aioli, cilantro, fresh ground chile

Tuscan Kale Caesar Salad parmesan, hand torn croutons, capers, Caesar dressing

Smoked Gouda Cornbread

Cheddar Cheese Twice Baked Mini Potatoes

 

Chef’s Station 2

Charles Pan Fried Chicken BBQ Chicken

Braised Short Ribs red wine reduction glaze, gremolata

Grilled Corn & Heirloom Tomato Succotash summer squash, zucchini, lima beans, basil, lemon vinaigrette

Maple Rosemary Roasted Sweet Potato Wedges

Vegetarian Chopped Wedge Salad romaine, blue cheese mousse, sundried tomato, mushroom, chive, afilla cress

Cheddar Biscuits

Green Asparagus Salad morels, peas, pea tendrils, black truffle sherry vinaigrette

 

Passed Tasting Plates

Angel of Harlem Shrimp & Grits

Fieldtrip Short Rib & Carolina Rice Bowl collard greens, coriander roasted carrots, comeback sauce, parsley, marigolds

Vinateria Beetroot Campanelle Pasta artichoke, mushroom dill pesto sauce

 

Dessert

Banana Pudding Cups

Chocolate Chip Cookie & Vanilla Milkshake Shot

Key Lime Tartlet

Flourless Chocolate Cake Bites

Blackberry Cheesecake

 

 

Powerhouse Arts Community Day

Location: Powerhouse Arts, Gowanus, Brooklyn

Number of Guests: 1,000+

Date: June 15, 2024

Event Planner: Morgan Golumbuk

Powerhouse Arts – the dynamic and exciting “factory for art and ideas” in Gowanus, Brooklyn – is a brilliant purpose-built facility for art and fabrication professionals and educators with dedicated spaces for fabrication, studios, and community and private events.

On June 15 they held their Community Day, a family-friendly, age-inclusive event across three floors in their facility. Attendees were able to participate in hands-on workshops, demonstrations, screenings, and conversations with PHA creators and partners. The afternoon also included performances in the loft and an exhibit of Brooklyn College MFA students’ theses.

 

Read more about the event here: Powerhouse Arts Community Day

 

Senior Event Director and resident travel foodie, Morgan Golumbuk, created a fun grab-and-go menu that all could enjoy.

Afternoon Snacks

  • Black Bean and Corn Salsa with Blue Corn Chips

  • Peach & Habanero Salsa with Plantain Chips

  • Pita Chips with Charred Eggplant Dip

  • Root Vegetable Chips with Caramelized Onion Dip

  • Carrot Sticks with Hummus

  • Muffaletta salami, ham, provolone, jardiniere, tomato aioli

  • Vegetable Muffaletta grilled seasonal vegetables, basil pesto, jardiniere tapenade spread, provolone, mozzarella

  • Pesto Grilled Chicken Caprese Mozzarella, Tomato, Arugula

  • Classic Tuna Salad Sandwich

  • Flourless Mocha Brownie Bites

  • Chocolate Chip Cookies

Caramoor Gala

Location: Caramoor Center for Music and Arts, Katonah, NY

Number of Guests: 375

Date: June 22, 2024

Event Planner: Amanda DiUglio

Caramoor celebrated their 10-year collaboration with Jazz at Lincoln Center on June 22. During the event, they honored Wynton Marsalis, a world-renowned trumpeter, bandleader, composer, and Managing and Artistic Director of Jazz at Lincoln Center.

Over the course of the evening, guests gathered for cocktails on the lawn before proceeding to the Venetian Theater where they enjoyed a concert by the Jazz at Lincoln Center Orchestra featuring Wynton Marsalis. Dinner in the Gala Tent on Friends Field followed the concert.

Senior Event Director – and frequent visitor to Caramoor in her role as our resident wedding expert – Amanda DiUglio worked closely with the Caramoor team, pulling inspiration from Dizzy’s Club at Jazz at Lincoln Center to create a special menu celebrating the roots of jazz.

Caramoor Gala Menu

Butlered Hors d ‘Oeuvres

Maque Choux Bites

Carrot Mousse Tarts

Pecan Crusted Pimento Cheese Balls

Deviled Quail Eggs

Mini Crawfish Salad Po Boy

Shrimp & Grits

Andouille Sausage Pigs in a Blanket

Cajun Rubbed Lab Chop

 

Reception Station

Steamed Shrimp

Raw Wellfleet and Blue Point Oysters on the Half Shell

Little Neck Clams on the Half Shell

Remoulade, Classic Mignonette, Cocktail Sauce, Fresh Horseradish, Tabasco Sauce, Lemon Wedges

 

Dinner

Great Performances Signature Bread Basket

Sea Island Pea Hummus crisp spring vegetables, smoked paprika oil, fresh herbs, low country rice shards

Field Green Salad sugar snap peas, red and green strawberries, watermelon radish, mint, creamy buttermilk dressing

Tasso Spiced Short Rib cast iron mac & cheese, braised green beans

Vegan Jambalaya Stuffed Peppers

 

Dessert Station

Banana Pudding Cups

Bourbon Pecan Diamonds

Chocolate Pretzel Caramel Tartlet

Golden Pistachio Praline Chocolate Truffle

Turtle Brownie

Miniature Ice Cream Cones

Mini Strawberry Shortcakes

We’re thrilled to share an article from one of our partners, Amy Zaroff, Experience Production and Strategy. With more than 20 years of experience producing unique experiences across the hospitality, media, and entertainment industries, Amy Zaroff does more than create events – she creates lasting relationships.

 

Amy’s reputation precedes her, and we were thrilled to be chosen to work with her on a wedding at Wave Hill earlier this month.

 

Read Amy’s article below.

Clients who Become Guests

Time and again, the most rewarding part of my work is producing life’s most memorable experiences for people who start as clients  but quickly become lifelong friends. Working with my company is a highly personalized experience intended to tell the story of a couple, a team or an organization.

I have the honor of making my clients feel seen and heard throughout their event and the experience leading up to it. 

I recently returned home from New York, where I produced a magical wedding for a family that was referred to me by clients who were also referred to me by other clients who worked with me over 15 years ago.

Yes, you read that right. Word of mouth from one to another to another–the very best compliment to receive in our industry.

As I touched down in Minneapolis and looked through the weekend’s photos, I reflected on how fortunate I am to work with people who trust me and share my values of authenticity and transparency. 

Thank you to our community of clients, creative partners, and magic-makers who make our experiences truly shine. You allow me to bring a fresh perspective, thoughtful details, and actionable ways to add personality to every event. Gaining your trust (and friendship) is my proudest accomplishment.

Let’s get the party started together.

All photos courtesy of: Phillip Van Nostrand, Videographer: Curtis Kennedy Films, Venue: Wave Hill Botanical Garden, Invitations and Day Of Accessories: Cheree Berry Paper & Design, Floral: Bourgeon Flowers, Catering: Great Performances, Rentals and Linens: Party Rental LTD, Audio Visual: Pegasus Productions , Entertainment: Elan Artists/Rhythm Collective, Hair and Makeup: FaceTime Beauty

In November 2023, Aubrey Hunt, a member of our event staff, was awarded a Great Performances Fellowship Award. The $5,000 grant is presented following a rigorous selection process overseen by judges who are notable individuals in the creative and artistic fields throughout New York City. Members of our event staff who meet employment criteria and invited to submit an application to the grant, which comprises a description of their project, a budget and outline of what they’d do with the award money, and any additional supporting materials. We received almost 100 applications and awarded 4 grants.

Aubrey’s project was to complete a children’s book he had written inspired by watching a flock of pigeons take flight while he was working at an event at Jazz at Lincoln Center. He used the grant money to complete his story, hire an illustrator, and get his book published.

His book, The Bird Who Was Afraid to Fly, is now available on Amazon in print and digital formats. We sat down with Aubrey to talk to him about the process and what his plans are next.

GP: We’re so thrilled that you’ve been able to publish your book! Can you tell us how the award helped?

AH: The award actually helped me get over my most difficult hump because the book was already written. I was able to hire an illustrator and then publish the book through Amazon Kindle Direct Publishing.



GP: The story is beautiful, as are the illustrations. How did you find an illustrator?

AH: I went through a variety of sources, but ended up using a freelance service. I found five different artists and I paid each of them to do a sample page from my manuscript, and they could choose their scene. It was great to see their interpretations, but Bahagia’s stood out immediately. Her art style kind of reminded of the art that was in the books that I read when I was young.



GP: Tell us about your writing process?

AH: My commute is kind of long, sometimes 2 ½ hours, depending on where the event is, so I use my commute to do most of my writing. I’ll write or think while I’m on public transportation or even during breaks and downtimes during events.



GP: Where do you get your ideas from?

AH: I get my ideas from everywhere, and a lot of them are about lessons that I essentially wish I could have learned when I was younger. But these are all coming from personal life experiences and that’s why it’s something I feel is incredibly relatable. And when I find inspiration, I’ll just jot down notes and come back to it when I’m off work.



GP: What’s your process as you’re developing your ideas?

AH: I would talk with some of the other staff at GP, especially the people who, when I first came up with the idea and discussed it with them, supported it from day one. Those are the pepole I would turn to and ask if they’d mind reading it for me and giving me their general opinion. That’s worked wonders for me.



GP: It sounds like you have a lot of ideas for new books. What’s next?

AH: Oh yes! I actually currently have two [books] already completely written. They do have to be edited, so that’s my next step, and then I’ll be working on trying to publish at least one if not both sometime this year.



Aubrey’s dedication to his craft and his goal of impacting the future generation through his writing is truly inspiring. It’s clear that his journey as an author is just beginning, and there’s much more to come from his creative endeavors.