A crisp, floral highball with refreshing cucumber notes:

  • 0.75 oz Hibiscus Syrup
  • 2 slices of Cucumber (muddled)
  • 0.75 oz Lemon Juice
  • 2 oz Club Soda

A creamy, fruity delight:

  • 1 oz Almond Milk
  • 1 oz Pomegranate Juice
  • 0.5 oz Strawberry Puree
  • Fill with Sprite

For a playful nod to nostalgia:

  • 0.5 oz Chocolate Syrup
  • 0.5 oz Orgeat Syrup (contains nuts)
  • 0.5 oz Coconut Cream
  • Fill with Root Beer

Dry January, the annual tradition of forgoing alcohol for the month, has grown into a celebration of creativity, health, and inclusivity. For many, it’s an opportunity to reset and explore a vibrant world of non-alcoholic (N/A) beverages. From bottled delights to inventive mocktails, there’s never been a better time to sip and savor without the spirits.

For Starters: Bottled Excellence

St. Agrestis Phony Negroni
Brooklyn-based St. Agrestis brings the sophistication of a classic Negroni to the N/A scene with their bottled Phony Negroni. Bold, balanced, and slightly bitter, it’s perfect for those seeking a taste of Italy without the alcohol.

Ghia – Le Spritz
This aperitivo delivers a botanical blend with hints of rosemary and yuzu, creating a refreshing, lightly fizzy experience. It’s the essence of Mediterranean evenings in a glass.

Hella Bitters & Soda
Owned by a women- and minority-owned business (WMBE) in NYC, Hella Bitters & Soda combines aromatic bitters with sparkling water for a sophisticated sipper that’s as versatile as it is delicious.

Spiritless Old Fashioned
Another WMBE gem, Spiritless offers a beautifully crafted N/A Old Fashioned that lets you enjoy the depth and richness of the classic cocktail without the buzz.

Mocktails with a Touch of Magic

Check out some delicious mocktails you can make at home!

Celebrate the Art of N/A Beverages

This Dry January, the options for alcohol-free enjoyment are limitless. Whether you’re exploring innovative bottled beverages or experimenting with mocktail recipes at home, you’ll find that stepping away from alcohol doesn’t mean stepping away from fun or flavor. Cheers to creativity, community, and a refreshing start to the year!

Over a decade ago, as I searched for my next professional chapter, I realized I wanted to merge two passions: my background in the performing arts—both on and off stage—and my love for hospitality and service. Having admired Great Performances for years, I knew it was the perfect match.

Today, I’m continually inspired by our team’s unwavering dedication to service. With a 45-year legacy, Great Performances feels like a “theatrical family,” where many of us share deep roots in the arts. Our team’s artistic journey spans from summer stock productions under tents to Broadway, the West End, TV, and even film. Some have performed as far afield as Australia, bringing vibrant creativity into every aspect of what we do.

By 7:30 PM most evenings, if I’m not planning your event or attending your gala, you’ll likely find me at a theater box office, picking up tickets for a performance (yes, I still prefer paper tickets). Whether you’re enjoying a night out with friends, a group outing, or a solo theater date, there’s a special magic in the glitter of New York stages and beyond.

December Theater Highlights

Death Becomes Her at Lunt-Fontanne Theatre
Pure camp at its best. If you loved the film, you’ll adore the show. If you hated the film, you’ll still love it! Time Out calls it “savagely funny,” with Megan Hilty and Jennifer Simard delivering musical-comedy brilliance.

The Hard Nut at the Peter J Sharpe Opera House at BAM
Since its 1991 premiere, The Hard Nut has redefined holiday traditions. Back at BAM this season, it’s a dazzling, irreverent take on George Balanchine’s The Nutcracker.

Anastasia at Bucks County Playhouse
A short drive from NYC to beautiful Bucks County, PA, this theater—set on a historic former grist mill by the Delaware River—consistently produces incredible work. Over the years, legends like Shirley Booth, Angela Lansbury, Zero Mostel, and Audra McDonald have graced its stage. Stay for the charming sights and flavors of New Hope!

Tips for Enjoying the Theater

Where to Buy

Tickets can be pricey, but these tips can help:

Where to See

Great theater isn’t limited to Broadway. Explore these options:

  • Off-Broadway and Off- Off Broadway: Intimate venues with incredible productions.
  • Cabarets: Catch performances at spots like Joe’s Pub or 54 Below.
  • Regional Theater: Gems like Paper Mill Playhouse or Bucks County Playhouse.
  • Community Theater: Local productions can surprise and delight.
  • Unconventional Settings: From pub basements in London to lofts in Florence, theater finds its home everywhere.

Looking Ahead to 2025

Here are a few shows I’m excited about:

Operation Mincemeat (Opens February 15, Golden Theatre)
This West End transfer tells the fast-paced, hilarious true story of a secret mission that helped win World War II.

Mamma Mia! (US Tour)
Celebrating 25 years, this ABBA-filled classic is hitting the road again. A mother, a daughter, and a trip down the aisle set to iconic hits—you can’t resist!

Titanique (Daryl Roth Theatre)
A laugh-out-loud parody of Titanic told through the lens of Céline Dion as if she were aboard the ship. It’s 100 minutes of comedic brilliance.

The Threepenny Opera (Opens April 3, BAM)
In partnership with St. Ann’s Warehouse, this bold, jazz-infused satire from Bertolt Brecht remains as relevant and razor-sharp today as when it debuted in 1928.

Wherever you live—whether in the heart of Manhattan or the outskirts of Tucson—the performing arts await. From local theaters and nonprofit stages to Broadway and beyond, there’s a vibrant world of storytelling to discover and support.

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.

One of the most popular dishes to make for a spectacular holiday meal is Standing Rib Roast (or Prime Rib). Although it can be an intimidating dish to make and the pressure to serve a perfectly cooked standing rib roast is high, we’re here to share the easiest tips for the best standing rib roast ever.

 

Chef Andrew Smith, Culinary Director at Great Performances, condenses his wealth of information and experience into a simple-to-follow recipe to create a mouth-watering standing rib roast that’s sure to impress your guests. He covers what to buy – and how to work with your butcher to get exactly what you need; and how to cook it. It may come as a surprise, but the first few steps are to ignore the meat and work on the components that will help maximize flavor.

Chef Andrew's Perfect Standing Rib Roast Recipe

What to Buy

Ask the butcher for a bone-in ribeye with the cap removed, tied between bones, with the chine bone removed – a good butcher will do this for you. When choosing your meat, you should look for good marbling of fat and red, not browning, flesh. The general rule of thumb is to buy 8-10 oz of raw rib roast per person you’re planning to feed, which will give you a 45-50% yield once you take into account the bone weight and the juices lost while cooking – for example, a five-pound raw portion of bone-in ribeye will produce roughly 2.25-2.5 lb of cooked meat, which will feed 6-8 people.

How to Cook It

First, ignore the meat; step one is to confit some garlic. This recipe is more than you’ll need for your roast, but garlic confit is excellent for any number of holiday dishes and stores well in the fridge if you don’t use it right away.

The Garlic Confit Recipe
Ingredients
  • 20 cloves of garlic skins removed
  • 2 cups extra virgin olive oil
Method
  1. In a thick bottomed pot, place oil and garlic over very low heat and bring to a simmer (not a boil!).
  2. Let cook for 1 hour or until the garlic becomes soft. Remove from heat, let cool, and store in oil for up to two weeks.

Still ignoring the meat; now it’s time to make the spice rub that will give your rib roast its flavor. Fresh herbs are a must!

The Standing Rib Roast Rub Recipe

based on a five-pound rib roast; multiply or divide accordingly depending on your poundage

Ingredients
  • 3 oz Garlic confit, blended smooth
  • 1 oz reserved garlic confit oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme
  • 1 tbsp butcher grind black pepper
  • 1 tbsp kosher salt
Method
  1. In a large mixing bowl, add all ingredients till thoroughly incorporated.
  2. Slowly drizzle in reserved oil and mix till mixture becomes a paste.

And now the main event:

The Roast
  1. Take the rib roast straight from the refrigerator and place in a large roasting pan. Using latex gloves, apply the rub to the surface of your roast until all the mixture has been used and the entire roast is covered in a thick coat.
  2. Let stand for at least an hour at room temperature to temper the meat and allow it to marinate in the rub.
  3. Pre-heat oven to 475 degrees F.
  4. Place rib roast in the oven for 10-15 minutes uncovered and allow the outside to brown. Once browned, remove from the oven and drop oven temperature down to 275 degrees F. While the oven is coming down to temperature, cover the entire roasting pan with foil, then return to oven. Allow to cook for one hour and twenty minutes, or till it reaches an internal temperature of 125 degrees F for a medium (insert meat thermometer into center of meat closest to the bone)
  5. Allow to rest for 20 minutes before serving.

Hosting a winter event should be as exciting as the celebration itself. That’s why we created the Winter Event and Party Planning Guide—a collection of ideas to inspire your next gathering. Whether you’re planning a corporate team-building day, a nonprofit gala, a festive social party, a product launch, a film premiere, or your dream winter wedding, this guide is packed with visual inspiration to bring your vision to life.

From cozy and intimate spaces to bold and festive settings, the guide highlights versatile venues, seasonal decor, and creative activations. Flip through images that showcase everything from elegant table settings to vibrant themes, helping you set the perfect tone for your event. Designed to spark ideas for every host, this guide is your starting point for creating unforgettable moments and unleashing joy.

Ready to get inspired? Browse Winter Event and Party Planning Guide and let the creativity flow.

Great Performances Hospitality Guide

Looking for a stress-free catering solution for your next meeting or event? Meet Katchkie Kitchen, a delicious chef-crafted, farm-inspired menu from Great Performances designed to make group breakfasts and lunches effortless. Perfect for teams, nonprofits, and casual gatherings, Katchkie Kitchen brings fresh and delicious family-style meals to your table with no hassle and no compromises.

What is Katchkie Kitchen?

Katchkie Kitchen is a packaged catering solution offering thoughtfully crafted breakfast and lunch meal boxes for groups of 10 or more. Ideal for corporate meetings, nonprofit events, or private gatherings, these curated meal boxes are made with seasonal ingredients sourced from our very own Katchkie Farm and trusted local purveyors.

Designed for ease, Katchkie Kitchen lets you mix and match boxes to suit your group’s preferences. Just order in advance, and we’ll take care of the rest.

Why Choose Katchkie Kitchen?

Convenience

Our pre-packaged meals arrive ready to serve, making it easy to host a meeting, workshop, or event without worrying about on-site prep or setup.

Quality

Each box is thoughtfully prepared by our chefs using farm-fresh, seasonal ingredients that highlight the best of local flavors and sustainability.

Sustainability

From eco-friendly packaging to sourcing practices that prioritize seasonal and local produce, Katchkie Kitchen reflects Great Performances’ commitment to the environment.

Scalable

Whether you’re catering for a team of 10 or hosting a larger event, Katchkie Kitchen’s flexibility ensures you’ll have the perfect combination of breakfast and lunch options to meet your needs.

What’s Inside?

Katchkie Kitchen offers a variety of breakfast and lunch meal boxes designed to satisfy every palate. Some highlights include:

  • Breakfast Boxes: Freshly baked pastries, yogurt parfaits, chia puddings, sliced fruit platters, and our popular lox box.
  • Lunch Boxes: Vibrant salads, flavorful grain bowls, artisan sandwiches, and grazing boards. Add fruit platters, cookies and brownies, and drinks to complete your lunch.

Each meal box is perfectly portioned, beautifully packaged, and ready to enjoy. Explore the full menu on our Katchkie Kitchen page to find the perfect fit for your event.

Who is It For?

Katchkie Kitchen is the ideal solution for:

  • Corporate Teams: Fuel your early meetings, lunch-and-learns, or offsite retreats with ease.
  • Nonprofits: Affordable, ready-to-serve catering for conferences, workshops, and community events.
  • Private Gatherings: Perfect for hosting casual, no-fuss celebrations without the stress of full-service catering.

How to Order

Ordering from Katchkie Kitchen is simple and seamless:

  1. Visit the Katchkie Kitchen on our website.
  2. Browse our breakfast and lunch offerings and select the boxes that work for your group.
  3. Submit your order at least 72 hours in advance

Once your order is placed, you can sit back and relax, knowing that your catering is in great hands.

Ready to Elevate Your Next Event?

Katchkie Kitchen combines convenience, quality, and sustainability to deliver exceptional meals for groups. Whether you’re hosting a corporate meeting, nonprofit event, or private gathering, Katchkie Kitchen ensures every bite is a celebration of flavor and care.

Explore Katchkie Kitchen and Start Your Order Today!

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

 

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

This month, as we celebrate winter holidays, our professional chefs and some of our home cooks share their favorite family recipes. Check out their delicious contributions – and let us know which ones you’ve tried!

Recipes for Winter Holidays

Through the busy holidays, we normally watch Chefs and Planners do the acrobatics of an event, but the mise en place is a quiet orchestration from every team, bent over slanted desks, pulling levers like Inside Out. When we hear the hums of the season, it’s pies goldening in crusts, and tastings being plated. Silverware rings through the hallways. It can be met at one of our office corners with a faint whirring, a little hum of calculators turning. 

In the midst of the busyness, we gained a new member in Accounting, Nino Andre Dionio, in partnership with the SOAR Experimental Learning Program through LaGuardia Community College’s Center for Career and Professional Development, pairing students with experiential learning. He spent the fall with us, and as a student with interests ranging from Finance to Urban Sociology, he has fresh insight into GP’s culture, work, and the food:

Q: Hi Nino. Tell us a bit about yourself!

A: I’m currently a sophomore at LaGuardia Community College. I’m interested in doing something in business, more specifically in Accounting. I found it really unique to work in a catering company. What really hooked me was my interview – when I heard about the people and atmosphere, to me it sounded like a great working environment. It sounded fun but also professional. 

Q: What have you enjoyed so far about your last month and a half at GP?

A: What I’ve liked so far is how I’ve gotten close with my coworkers. I’m glad to have a casual conversation with them in and out of the office. It helped a lot by how fast I got accustomed to GP. Another is the desserts and food – they’ve been really good and I’m thankful for the lunches too. 

Q: I’m glad good food and conversations are the highlights. Anything interesting you’ve talked about, or anything you found surprising from people? 

A: There have been a lot of funny conversations that I hear in the office. But what I found interesting were my meetings with everyone. It was interesting hearing about everyone’s career path. Many things they’ve said have stuck with me every time I think about my career. 

Q: Putting this career plan aside for a second, if there were a job at GP you could have for just a day, what would it be?

A: I think Culinary is a really fun role to have. I really enjoy cooking at home and wouldn’t mind learning about some cooking from GP. And I really like the food, so I think it would be fun to have insights on how we make our food. 

Q: So have you discovered any new favorite dishes or desserts since you’ve been here?

A: One dessert that always stuck out to me was the chocolate cake with banana I brought home. It was really good, and I’m glad I was able to share it with my mom because she also really liked it. 

Q: And one last question. What do you find more satisfying – balancing a budget, or perfectly plating a dessert?

A: I find balancing a budget more satisfying, for sure.