The perfect food for me to celebrate Mothers / Fathers Day is Dal. 

Ingredients

  • Split red lentils (Masoor dal): 250 grams
  • Water: 1 liter
  • Onion, finely chopped: 150 grams
  • Tomato, chopped: 150 grams
  • Garlic cloves, minced: 15 grams
  • Ginger, grated: 15 grams
  • Turmeric powder: 5 grams
  • Cumin seeds: 10 grams
  • Coriander powder: 10 grams
  • Garam masala: 5 grams
  • Salt: 10 grams
  • Vegetable oil or ghee: 50 grams
  • Fresh cilantro (coriander) leaves, chopped: 20 grams

 

Instructions

  1. Rinse the split red lentils under running water until the water runs clear. Drain and set aside.
  2. In a large pot, bring the water to a boil. Add the lentils, reduce the heat to medium-low, and simmer for about 20-25 minutes or until the lentils are tender.
  3. In a separate pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them splutter. Then add the chopped onion and sauté until translucent.
  4. Add the minced garlic, grated ginger, turmeric powder, coriander powder, and garam masala to the pan. Stir well and sauté for another 2-3 minutes.
  5. Add the chopped tomatoes to the pan and cook until they soften.
  6. Once the lentils are cooked, add the prepared tadka (tempering) to the lentils and mix well. Add salt to taste.
  7. Allow the dal to simmer for another 10-15 minutes, stirring occasionally, to let the flavors meld together.
  8. Garnish with chopped fresh cilantro (coriander) leaves before serving.

It is ironic that Open House New York, whose mission it is to uncover and share the best of New York City’s built environment, systems, and institutions, is one of the city’s best kept secrets. Do you know about OHNY?

 

Founded post-9/11, when access to much of the city was closed off due to increased security, OHNY was conceived to advocate for openness as a defining principle of civic life; to open the doors to the people, places, projects, systems and ideas that make our city unique. I joined the Board of Directors in 2020 just as the city, once again, was shutting it doors to the vibrant institutions and civic engagement that characterizes New York.

 

But both NYC and OHNY have come roaring back!

 

The OHNY Spring Gala was held last month to honor the design-build team behind the Rooftop Pavilion and Farm at North Javits with the Open City Award. Javits’ CEO, Alan Steel, accepted the award on behalf of the impressive team.

 

I had multiple privileges this evening: support the event, host a table, and help plan the menu. Our culinary team and GP event planner Morgan Golumbuk took inspiration from OHNY’s directive to create an outdoor picnic feeling at an indoor evening gala! We did just that. As the sun set to the west, and the Rooftop Farm gleamed to the east, guests sat down to a family style meal.

An OHNY event is always unusual. Supporters are NY’ers of all ages and walks of life, though it draws deeply from the professions that contribute to the ‘built environment’ – the architects, designers, builders, engineers, and experts in urban and civic affairs. It is a love fest of city life and feeds our hunger to know more about how the city functions, whom it serves and how it evolves.

April 18th was a celebration on a rooftop farm, in midtown Manhattan, overlooking the Hudson River, on top of a convention center. Par for the course for an organization that continues to connect all of us to the beauty and wonder of our home. Learn more: New York is Open!

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

  1. In a mixing bowl, combine the dried minced onions, onion powder, garlic powder, dried chives, dried parsley, vegetable bouillon powder, and Worcestershire sauce powder.
  2. Mix well until all ingredients are evenly distributed.
  3. Taste the mix and adjust seasoning with salt and pepper according to your preference.
  4. Transfer the dry mix into an airtight container and store in a dry place.

TO MAKE FRENCH ONION DIP

  1. For each batch of dip, use 30g (about 2 tablespoons) of the dry mix.
  2. Mix the dry mix with 200g (about 1 cup) of sour cream, mayonnaise, or a combination of both, according to your preference.
  3. Stir well until the dry mix is fully incorporated into the sour cream or mayonnaise.
  4. 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)

Learn about the hidden gems, exciting events, and volunteer opportunities at six of our favorite and most beautiful parks and gardens in New York City. New York City is more than a concrete jungle – it’s home to more than 29,000 acres of green space across 1,942 sites. It’s impossible to go far without stumbling across a park or garden, and we’re featuring six locations here: Bronx River, Caramoor, CityParks, Governors Island, Riverside Park, Van Cortlandt Park, and Wave Hill. They’re sharing some of the exciting events and features to enjoy this spring and summer, including some exclusive insider tips! Read on to discover these spaces and plan your next adventure in New York City!

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!

Caramoor

Caramoor Center for Music and the Arts in Katonah, NY just announced the 79th Summer Season and tickets are now on sale! The concert season is from June 9 – August 16, and features a wide variety of genres throughout the summer. What makes Caramoor different from all other venues? The non-profit organization sits on 80 acres of grounds, which lends itself to having four very distinct outdoor venues. You could potentially go to four concerts at Caramoor and have four entirely different concert experiences! Concert highlights include a Music & Meditation series that’s located in the lush and butterfly-filled Sunken Garden, world-renowned stars in the Venetian Theater such as Sutton Foster, Rhiannon Giddens, the Jazz at Lincoln Center Orchestra with Wynton Marsalis, and so many more. The Spanish Courtyard provides a serene experience where you can sit among the stars in a very intimate venue which is perfect for chamber music, and sit back and relax (or dance!) on Friends Field during the popular Concert on the Lawn series where picnicking is encouraged – check out the Great Performances Concessions Tent for some great bites! Don’t forget to check out their all-day American Roots and Jazz Festivals, which is a great way to see all the corners of Caramoor while listening to multiple musicians in one day. Plus, check out their calendar for free concerts and the Concerts for Little Ones series that is geared for ages 2–6. Here’s a tip! For most Caramoor summer concerts, there is a free shuttle that goes back and forth between the Katonah Metro-North train station and the venue. This means you can take the hour-long train ride from NYC, and easily get to Caramoor and back to the train! Caramoor is the perfect place to experience live music while being in the beautiful outdoors!

CityParks

We’re gearing up for our busiest season at City Parks Foundation, as the weather warms up and New Yorkers start coming back to their local parks. In celebration of Earth Day, we’re excited to share what we’ll be working on across the city.

Our CityParks Play team will be hosting free sports instruction across all five boroughs for both kids and seniors, with everything from tennis to tai chi on offer right in your neighborhood park. At CityParks Learn, we’ll be going into the classroom and hosting park field trips to teach kids about biodiversity and the role that our parks play in mitigating climate change.

Our programs wouldn’t be possible without parks that are well cared for – if you’re interested in giving back to your community, check out our wide range of It’s My Park beautification and service projects coming up this Earth Day (and every day!). Come together with your community to make a difference right in your neighborhood.

Then, bring the whole family to enjoy a show at the Swedish Cottage Marionette Theater, which is currently featuring the high-flying tale of a cow who joins the circus in Bessie’s Big Shot. It’s a perfect family-friendly activity, with showings Thursday-Sunday in Central Park.

And of course, we will soon announce a new season of SummerStage, coming to you from May to October in parks across New York City. Already we’ve announced several stellar benefit shows in Central Park, from new “jazz-trap-alt” artist Masego to Irish legends The Saw Doctors, and our entire season of free concerts will follow later this month. Sign up for our membership program today so you can enjoy perks at concerts, including skipping the line and watching the show as a  VIP. As always, you can also enjoy delicious food right in Central Park thanks to our partnership with Great Performances– so be sure to come hungry.

See you in the parks!

Governors Island

Contributor: The Trust for Governors Island

From free arts and culture to climate solutions demonstrations from NYC’s most innovative small businesses to large scale concerts with powerhouse headliners, there is something for everyone at Governors Island—now open 365 days a year. The summer season will feature 20+ food and beverage vendors, a packed calendar of free events, a unique collection of arts and cultural programming, monthly nature walks, free walking tours, volunteer opportunities, and, of course, some of the city’s most unique outdoor recreation, including 7 miles of car-free bike paths, urban hiking in our award winning, climate resilient park, and the longest slide in NYC.

Don’t miss our incredible collection of public art, presented through Governors Island Arts—the Trust’s arts and culture program. The Island is home to long term and tem¬po¬rary works from mul¬ti¬dis¬ci¬pli¬nary artists that interact with and respond to Gov¬er¬nors Island’s park and his¬toric landscapes. We also have a large cohort of Organizations in Residence presenting free exhibits, artist residencies, and events every weekend from May through November in the Island’s historic former military houses.

We have a ton of new resources on our website to help visitors connect with our green space—head to the Governors Island Nature tab under “About” to see what plants are currently in season (and where to find them), explore an interactive map of the Island’s 3,500+ trees, and learn about each of our natural areas and the ecological horticultural projects that help them thrive.

Governors Island offers a unique opportunity for organizations and event producers to reach new audiences in an unforgettable setting. At the Trust for Governors Island, we work with cultural, educational and commercial organizations to host independent festivals, concerts, outdoor exhibitions, performances, screenings, workshops, and more.

Riverside Park

Contributor: Alison Ettinger-DeLong, Communications Manager at Riverside Park Conservancy

2024 is an exciting year for Riverside Park Conservancy! Working in partnership with NYC Parks, the Conservancy cares for five Manhattan parks: Riverside Park, Riverside Park South, Sakura Park, West Harlem Piers Park, and the shoreline portion of Fort Washington Park up to 181st Street. Comprising nearly 400 acres of public parkland, the area is enjoyed by millions of people each year and provides critical habitat for birds and other wildlife. The Conservancy is committed to building a more sustainable Park – from climate resiliency to environmental justice to financial stability.

We recommend exploring the Park’s pollinator meadows and gardens, which provide valuable habitat for bees, butterflies, and other pollinator populations. Our 119th Street Pollinator Meadow is a hidden gem; to reach it, follow the path behind the nearby 119th Street Tennis Courts, and you’ll reach an expansive, hidden meadow filled with tall flowers and grasses.

This year, the Conservancy is expanding our popular Summer on the Hudson public programming, with many new events in the northern section of our park. The brand-new array of events uptown complements the Conservancy’s increased focus on volunteer activities, landscape stewardship, park equity and community partnerships. Uptown parkgoers can now enjoy movie screenings by the Hudson River waterfront each Thursday in August as well as a Black Birders Week birding walk hosted in partnership with NYC Audubon. Returning events uptown include Fort Washington Park’s beloved Little Red Lighthouse Festival and World Fish Migration Day, and last year’s inaugural Sunset Yoga series at the 145th Street Lawn.

NYC Parks welcomes a variety of permitted events in the Park, including birthday parties, weddings, and other celebrations.

Van Cortlandt Park

Exciting things happening in Van Cortlandt Park this spring and early summer:

  • 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!
Event Suggestions:

  • 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!
Note that any event in the park of 20 people or more requires a Special Events permit, which must be applied for at least 30 days in advance. More info at the link here.

Wave Hill

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.