FEATURED EVENT: BEAT THE HEAT AT THE GLASSHOUSE

By Great Performances

We celebrated summer with some of our friends in the legal industry with a happy hour at The Glasshouse. Hosted by us, Glasshouses, and By Invitation Only Ltd., our summer soiree featured delicious foods, including offerings from our friends at Ichiban and Red Oyster, beautiful music, and stunning views.

Check out our photo gallery and menu below!

Our menu included a variety of globally-inspired flavors and included farm-fresh ingredients from our organic farm, Katchkie Farm, in the Hudson Valley.

Passed Hors d’Oeuvres

  • Green Chickpea Pani Puri
  • Carrot Tartare Cup
  • Ginger Celery Tomato Chutney on Wild Rice Crisps
  • Tuna in a Bird Nest

Lettuce Wrap Station

  • Asado Negro Short Rib Cabbage Wrap
  • Basil Roasted Summer Squash Lettuce Wrap
  • Spicy Thai Chicken Lettuce Wrap

Shaved Ice Station

  • Jolly Rancher Watermelon Syrup
  • Lemonhead Syrup
  • Atomic Fireball Syrup

 

To learn more about Great Performances and how we can help you create a memorable event, complete the form below.

IN HIS WORDS: GARY BEDIGAN TAKES ON A NEW ROLE AT GREAT PERFORMANCES

By Great Performances

We love celebrating at Great Performances, and and most of all, we love celebrating people. It’s one of our core values that helps support our mission to Unleash Joy through Genuine Hospitality.

One of the ways we support our people is by allowing them the chance to grow and develop within the organization, including moving to different departments. We have a lot of success stories about how people have moved from one department to another. Today, we’re sharing Gary Bedigan’s story and how he moved from operations and living in the “venue world” to sales and living in the events side of Great Performances.

Gary Bedigan joined Great Performances in 2011, working throughout the venues on the operations side at Great Performances before joining the sales team. We interviewed him to hear his story and insights on growing at Great Performances.

After 10 years with other organizations in the industry, I joined Great Performances in 2011 as the Venue Manager at BAM. It connected my passion for the arts and hospitality into one role. During the first two years, we made some impactful changes to our operations and how we put forward services at BAM. My interaction with different departments internally at Great Performances and externally through our client and vendors expanded my skills and scope. I remember sitting with Mindy Birnbaum (Chief Legal Officer at GP) for hours reviewing contracts and handbooks and felt like I was getting a junior law degree, but the skills I learned have proven invaluable many times over the years.

Fast forward 11 years later, I was proud to be part of multiple openings, structural changes, bids for new business, unique partnerships, and finding the balance of operating as a for-profit company within the walls of our nonprofit partners.

Why did you choose to change roles within GP?

During Covid, I was fortunate to stay on board at GP in a modified role planning reopenings, going after new business, and staying engaged with our cultural partners. Like so many of us, Covid gave me time to think about what’s next – was I happy with what I was doing? Was I challenged? Could I continue to grow? Was I in the right place for me, GP, and the clients I served? I got curious.

I began to explore opportunities within and outside of GP. As the pandemic eased and we worked our way through the reopenings of multiple venues and cultural partners, I realized that so much had changed within the world in a short time period. It reinforced my belief that it was the right time for me to make a move.

Tell us about the process?

First and foremost, I was reminded that communication is key. Being open to talking to colleagues, leaders, and friends inside and outside GP was critical. Each person had a unique perspective and insight on how we grow as individuals.

Through my conversations, I felt drawn towards the sales side of the business as a way to complement the operational skills I had developed during my time working on the venue side of Great Performances. I worked closely with my manager and with the head of sales to structure a transition that would support my previous role while allowing me to take on the new role with minimal disruption.

How does one pack up a life and mindset gained through one side of the company and move to the “one night stand” side of the company? Through collaboration with colleagues and trusted partners. While it wasn’t necessarily easy, it was made easier by the support across all parts of the organization – truly a testament to our core values.

What’s it like being on the Sales Team?

I could not be prouder of the work this team does. I knew that coming on board, I would be the junior member. After years of being a senior member on the venue team, it was a strange and humbling experience. However, the level of support and collaboration among the team has been incredible, and the excitement I felt was refreshing. Additionally, the fast pace of events and the amount of work, detail, craftsmanship, and time that goes into each event is like nothing I have ever seen. Working in the venue world, we saw a sliver of what would happen for an event at our venues. Seeing these events take shape from the sales and event side of GP is incredible.

You’ve been on the sales team for almost a year now – can you describe your year?

When Shaun, now Chief Revenue Officer, and I were reflecting that it had been a year since I joined his team, he asked me how I felt (apparently, tired was not the word he wanted to hear). I could honestly say that while it has been tiring at times, it’s mostly been incredibly exciting and energizing.

In the year that I’ve been on the sales team, I’ve managed more than 200 events with more than 31,000 guests. Some highlights include the Oceans, Food, and Finance Dinner, which we’ll be doing again in September; a multi-day holiday event for Brookfield Properties; Representative Jeffries’ 2023 inauguration, the VALRHONA 100th Anniversary Celebration, and most recently, the Hot Bread Kitchen Fête for 15.

Any closing thoughts for us?

None of this would have been possible without my event producer, Kevin Jaeger, who makes me look much better than I am; and the support of my colleagues, the leadership team at GP, and all of our partners.

My move from one department to another gave talented team members the opportunity to grow, expand, and share their skill sets. The move was bittersweet to say the least – I loved what I did with the venues and was sad to go, but seeing colleagues including Pia Tedesco, Cesar Parra, and Taina Alves take on new challenges was so exciting to watch.

It’s also been exciting to join the ranks of Mark Jackson, former cater waiter, and Vicky Traegler, venue catering manager, join the sales team (or “the dark side”).

And finally, I encourage everyone who’s curious about what’s next for them to explore both internal and external opportunities. Speak with your colleagues, speak with HR, and check out some departments that you’re curious about. Most importantly, keep challenging yourself.

DON'T HIRE A CATERER: STAYING COOL WITH SUMMER SOUPS

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes with that extra special touch that makes food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

This month, Georgette finds ways to beat the heat both in the kitchen and at the table with some divine summer soups.

The success of these summer soups is in the bright, bold flavors, which you can adjust to suit your own palate. Serving them well chilled will make a big difference. You might even go the extra mile and chill your soup bowls. We suggest pouring the soups tableside so that your
guests will enjoy the garnish you’ve arranged in each bowl. Pour only enough to come just about halfway up the sides of the garnish so that the colorful fruits and vegetables remain visible. Alternatively, serve the chilled soups as an hors d’oeuvre, poured into shot glasses or small juice glasses. For the latter, select one of the garnishes, such as a cucumber slice or small melon wedge. Make a small incision and place a garnish over the edge of each glass.

There are several equipment options when it comes to puréeing the soups. Choose a food processor, a blender or even an immersion or stick blender. If using the  latter, be sure to use a high sided container to avoid splattering.

Check out the recipes below or download the recipe packet by clicking the button below. 

RECIPE: CHILLED CANTALOUPE, LIME & LILLET SOUP

Servings: 4 – 6

Ingredients

For the soup

  • 1 cantaloupe (or other ripe, orange-fleshed melon), chilled, peeled, and seeded
  • 1 lime, juiced
  • ¼ cup Lillet
  • Salt and pepper to taste

For the garnish

  • 12 cantaloupe balls
  • 1 tsp lime segments, diced
  • 1 tsp Lillet
  • 12 petals from edible flowers such as nasturtium or marigold (optional)

Procedure

  1. Cut peeled and seeded cantaloupe into one inch pices. Place about 1/4 of the melon pieces in blender or food processor and process at high speed until puréed. Gradually add remaining melon, processing until smooth.
  2. Add lime juice and Lillet and blend briefly. Season with salt and pepper to taste and blend again. If desired, for a more refined consistency, strain soup through fine sieve or even a sieve lined with cheese cloth.
  3. Chill soup until ready to serve. Serve ice cold.
  4. Toss melon balls and lime dice garnish in just enough Lillet to coat. Arrange in individual chilled soup bowls. Arrange edible flowers over melon balls and lime. Pour well chilled soup around garnish.

RECIPE: WATERMELON AND THAI CHILI GAZPACHO

Servings: 4 – 6

Ingredients

For the soup

  • 6 cups seedless watermelon, peeled and cut into 2-inch pieces
  • 2 cups seedless cucumber, peeled and cut into 2-inch pieces
  • 5 leaves Thai basil
  • 1 tsp Thai chili paste (or to taste)
  • 1 red bell pepper, stems and seeds removed, coarsely chopped
  • 1 lime, juiced
  • 1 tsp sherry vinegar
  • 1 tsp olive oil
  • Kosher salt to taste

For the garnish

  • 1 cup watermelon, peeled, seeded, and diced
  • ⅓ cup cucumber, peeled, seeded, and diced
  • ⅓ cup micro basil (optional)

Procedure

  1. Place watermelon, cucumbers, Thai basil, Thai chili paste, bell peppers, tomatoes and lime juice in a blender or food processor. Purée on high until very smooth. Add vinegar and olive oil, and blend to desired consistency. Season with salt to taste.
  2. Chill soup until ready to serve. Serve ice cold.
  3. Arrange garnish ingredients in individual chilled soup bowls. Pour well chilled soup around garnish.

RECIPE: CHILLED CUCUMBER SOUP

with Smoked Salmon and Dill

Servings: 4 – 6

Ingredients

For the soup

  • 2 long European hothouse cucumbers, peeled, split lengthwise
  • ½ lemon, juiced
  • 1 tsp fresh dill
  • 1 tsp fresh mint
  • 1 cup plain yogurt
  • Salt and pepper to taste
  • Hot sauce to taste

For the garnish

  • 4 tsp cucumber, diced
  • 2 oz smoked salmon, julienned
  • 1 sprig fresh dill

 

Procedure

  1. Using a teaspoon, scrape seeds from the split cucumbers. Thinly slice cucumbers and blanch in boiling salted water for two to three minutes. Drain and shock in ice water.
  2. Transfer blanched cucumbers to blender or food processor. Add lemon juice, dill, mint and salt to taste. Purée until smooth. Add yogurt and two to three drops of tobacco sauce. Adjust seasoning to taste.
  3. Chill soup until ready to serve. Serve ice cold.
  4. Arrange diced cucumber garnish and a few strands of julienned smoked salmon in chilled soup bowls. Top with sprigs of dill. Pour well chilled soup around garnish.

FEATURED EVENT: CELEBRATING PRIDE AT ROCKEFELLER UNIVERSITY

By Great Performances

We had a blast celebrating Pride Month at Rockefeller University! They asked us to cater four hours of happiness and include a variety of grab-and-go, fun foods for about 200 people.

Jessi Owens, Catering Director, crafted a delicious menu around some key stations including an international hot dog station that included Banh Mi, New York, Italian, and Mexican inspired hot dog toppings; an Asian station; and rainbow themed candy and dessert station.

With beautiful, colorful, and dazzling trays created and curated by our inhouse Design Team, the event was a delicious, visually stunning affair with lots of excitement, laughter, and camaraderie.

Check out the gallery below.

STEAKHOUSE

Chef Carved Steak

Herb Roasted Salmon

Classic Wedge Salad

Twice Baked Potatoes

Coconut Creamed Spinach

Steak Sauces

Horseradish Cream

Chimichurri

Mustard Sauce

INTERNATIONAL HOT DOG STAND

Bánh Mì Style
pickled vegetable slaw, sriracha mayo

New York Style
sauerkraut, spicy mustard

Italian Sausage
peppers, onions

Mexican Style
guacamole, pico de gallo, jalapenos (Vegan)

Salads

Italian Pasta Salad

Classic Potato Salad

Asian Slaw

ASIAN STATION

Orange Chicken

Kung Pao Cauliflower

Vegetable Fried Rice

Assorted Steamed Dumplings

Shrimp Shumai

Edamame

Chicken Lemongrass

Assorted Sushi Rolls by Bondi Sushi

Seaweed Salad

Steamed Edamame

FEATURED EVENT: HOT BREAD KITCHEN FÊTE FOR 15

By Great Performances

On June 7, 2023,  Hot Bread Kitchen celebrated 15 years of Investing in Breadwinners at their Fête for 15 at The Altman Building in New York City. We were delighted to be their catering partner, and Gary Bedigan, Senior Event Director, and Kevin Jaeger, Event Producer, worked closely with the Hot Bread Kitchen team and the guest chefs to ensure the event went smoothly and that the food and service were beyond par. This included coordinating with dozens of chefs and our culinary team to create a feast for 300 guests including a VIP tasting experience featuring David Waltuck of Chanterelle; Regina Onal of Oohlam; Camari Mick and Mary Attea of The Musket Room and Rafs New York; and Chef Jae of KJUN.

Honoring longtime Hot Bread Kitchen Board Chair Diana Taylor and partners King Arthur Baking Company, the Fête for 15 Breadwinners Benefit gave guests a taste of the diverse flavors and talents of our city–and of Hot Bread Kitchen’s impact on our community and beyond. 

During this evening of community and culinary magic hosted by Gail Simmons, they gave a toast to the collaboration, dedication, and growth that have helped hundreds of women and people of color launch culinary careers and achieve economic mobility over the past 15 years.

Check out the photo gallery and menu below.

A LIFE CHANGING MEAL

BREAD BASKET

Mar Biscuits, Hav & Mar
with teff and honey. Vegetarian.

Blue Cornbread, Hav & Mar
with togarashi and blue mas
a. Vegetarian

Hot Bread Kitchen Challah Roll
Vegan

AMUSE

Jerk Chicken Taco, 2 Girls & A Cookshop
Hot Bread Kitchen Breadwinner
Contains nuts. Vegetarian taco available on request.

FAMILY STYLE ENTRÉES

Sofrito Roasted Chicken, Tatiana by Chef Kwame
Sazón Tomato Stew, Gordal & Castelvetrano Olives, Tarragon
Dairy Free, Gluten Free

Braised Oxtails, Tatiana by Chef Kwame
Thumbelina Carrot, Chayote Squash
Gluten Free

SHAQUANDA’S HOT PEPPER SAUCE
Hot Bread Kitchen Breadwinner

FAMILY STYLE SIDES

Plantain, Green Pepper & Arugula Salad, Zoe’s Ghana Kitchen
Vegan, Gluten Free

Taro & Sweet Potato Curry, Zoe’s Ghana Kitchen
Contains nuts. Vegan, Gluten Free

Pan Fried Okra, Zoe’s Ghana Kitchen
Vegan, Gluten Free

Rice & Peas, Tatiana by Chef Kwame
Contains nuts. Vegetarian

VINEYARD BRANDS WINES

Comtesse de Malet Roquefort Bordeaux Blanc 2020
Comtesse de Malet Roquefort Bordeaux Rouge 2019

BUTLERED HORS D’OEUVRES

Pizzette Tomato, Ci Siamo
Calabrian Chili

Vegetable Lumpiang, OohlamNY

Shrimp Lumpiang, Oohlam NY

Beef Sudanese Sambuxas, Sambuxa NYC

Feta Dill Sudanese Sambuxas, Sambuxa NYC

Carrot Tartar
Parsley, Horseradish, Capers, Dijon, Onyx Crisp

Tuna in a Birds Nest
Tuna, Wasabi Sesame Yuzu Vinaigrette, Wasabi Tobiko, Micro Shiso

Green Chickpea Pani Puri
Mint, Candied Cumin Seeds

 

DESSERT RECEPTION

Spiced Walnut Baklava, BiBi’s Bakery

Vegan Coconut Almond Baklava, BiBi’s Bakery

Chocolate Barbary Cookies, BiBi’s Bakery

Jeweled Tea Cookies, BiBi’s Bakery

Tricolore Sundae, Mel’s Pizzeria

Petit Four, Natasha Pickowicz

Photo credit Eric Vitale

DON'T HIRE A CATERER: SENSATIONAL PASTA SALADS

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes with that extra special touch that makes food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

This month, Georgette keeps it cool with some make ahead pasta salads that use summer’s freshest produce and that qualify as show stoppers – without having to spend hours over a hot stove. Simple tricks like serving the pasta salads in a shallow bowl and reserving some of the add-ins to pile on top of the pasta turn these dishes from an afterthought to a star dish.

I like to make summer entertaining as bright and colorful – and as effortless – as possible. Fresh and healthy are also top priorities. Summer farm stand produce is the inspiration behind these pasta recipes. By all means, adjust them to what you find in your local farm stand, green market or CSA.

As for the pasta shapes, for these room temperature dishes, I suggest short pastas such as gemelli, rotelle, radiator and other bite sized varieties. I would simply avoid tube pastas such as penne or rigatoni, and long pastas such as spaghetti or fettuccine.

These can be made one day ahead, with only minor last-minute assembly, leaving you to spend time with your guests and not in the kitchen at mealtime. If you are making ahead, toss cooked pasta in olive oil and store separately from garnishes. When ready to serve, toss only about 2/3 of the vegetable garnishes into the pasta, leaving the remaining garnish to arrange over the top or around the sides. The exception is the pasta with pesto, for which all the roasted cherry tomatoes should be arranged over or around the pasts, as opposed to mixed in.

As with most dishes made to be enjoyed at room temperature, if making ahead, we suggest removing food from the refrigerator about an hour before serving. The flavors will come to life more readily when not ice cold.

Finally, arrange pasta on serving platters rather than in deep bowls. This enables you to feature the vegetable garnishes on top, rather than having all the best bits get lost at the bottom.

Check out the recipes below or download the recipe packet by clicking the button below. 

RECIPE: RED, WHITE AND GREEN GEMELLI PASTA SALAD

with Pesto, Roasted Cherry Tomatoes, Toasted Pine Nuts

Servings: 4 – 6

Ingredients

For the cherry tomatoes

  • 3 cups cherry tomatoes, halved
  • 3 sprigs fresh thyme
  • ¾ cup olive oil
  • 1 clove garlic, peeled
  • Salt and pepper to taste

For the pesto

  • 2 cups basil leaves
  • ½ cup olive oil
  • 6 cloves garlic, peeled
  • 2 Tbsp pine nuts
  • ½ cup parmesan cheese, finely grated

Garnish

  • ¼ cup parmesan cheese, in shards

For the pasta

  • 12 oz gemelli pasta

Procedure

  1. Pre-heat oven to 400֯.
  2. Prepare the tomatoes. Thinly slice one clove of garlic. On a sheet pan, toss halved cherry tomatoes with sliced garlic, thyme sprigs, and ¼ cup olive oil. Season with salt and pepper. Bake approximately 20 minutes, until the tomatoes are softened and beginning to caramelize around the edges. Set aside and let cool.
  3. Prepare the pesto. Reduce oven temperature to 300. Place pine nuts on a sheet pan and toast, tossing occasionally until golden brown.
  4. In small sauté pan over low heat add ¼ cup olive oil. Add garlic cloves and simmer gently, but do not brown. Set aside and let cool. Meanwhile, bring a pot of salted water to a boil. Add basil and blanch briefly just until leaves are wilted. Shock in ice water, drain well, wringing the leaves to remove remaining liquid. Add blanched basil to bowl of food processor along with parmesan, cooked garlic and its olive oil and half of the toasted pine nuts. Process until smooth. Add additional olive oil as needed. Season with salt and pepper to taste. Set aside.
  5. Prepare the pasta. Cook pasta in boiling salted water to al dente. Drain and while still warm, toss with pesto. Place on a serving platter and arrange roasted cherry tomatoes around the pasta. Arrange remaining browned pine nuts and thinly shaved parmesan shards over the top (optional).

RECIPE: FARM STAND ZUCCHINI AND LEMON PASTA

with Roasted Yellow and Green Zucchini, Chives, Lemon, Toasted Pistachio, Ricotta Salata

Servings: 4 – 6

Ingredients

For the zucchini

  • 2 whole yellow and/or green zucchini, cubed -or- 10-12 baby green zucchini, halved lengthwise -or- 10-12 patty pan squash, halved
  • 2 cloves garlic, coarsely chopped
  • 3 sprigs fresh thyme
  • ¾ cup olive oil
  • 3 scallions, white and green parts thinly sliced
  • 1 lemon, zested and juiced

For the pasta

  • 12 oz rotelle pasta, cooked al dente

For the salad

  • ⅓ cup pistachios, toasted and coarsely chopped
  • 2 oz riccota salata, shaved

Procedure

  1. Preheat oven to 400֯.
  2. Prepare the zucchini. If using full size zucchini, cut zucchini in ¼ inch thick lengthwise slices. Cut each slice into long strips and then into small cubes. If using baby zucchini and patty pan, simply cut in half lengthwise.
  3. On a sheet tray, toss zucchini, thyme, garlic and scallions with just enough olive oil to coat lightly. Season with salt and pepper. Roast vegetables until a little softened and caramelized around the edges. Remove from oven and grate lemon zest over the vegetables. Add the juice of the lemon, salt and pepper to taste, toss well and adjust seasoning as needed.
  4. Prepare the pasta salad. Cook pasta in boiling salted water to al dente and drain. Toss pasta with approximately 2/3 of the vegetables and half the ricotta salata. Arrange pasta on a serving platter and spread remaining vegetables, ricotta salata shards and toasted pistachios over the top.

RECIPE: SUMMER IN SARDINIA PASTA

with Roasted Sweet Yellow Peppers, Tomatoes, Capers, Black Olives, Yellow Raisins, Anchovies

Servings: 4 – 6

Ingredients

  • 2 cloves garlic
  • 1 Tbsp capers
  • 2 Tbsp yellow raisins, soaked in warm water and drained
  • ¼ cup flat leave parsley, coarsely chopped
  • ¼ cup basil, coarsely chopped
  • ¼ cup pitted black olives
  • 4 anchovy fillets (in oil)
  • 2 yellow bell peppers, seeded and julienned
  • 2 cups cherry tomatoes, halved
  • ⅓ to ½ cup olive oil
  • 12 oz radiatore pasta

Procedure

  1. Pre-heat oven to 400֯.
  2. Coarsely chop together garlic, capers, pitted black olives and anchovy filets. Transfer to a sheet pan and toss together with yellow pepper, cherry tomatoes, yellow raisins, parsley, basil and 1/3 cup olive oil. Season with salt and pepper. Salt lightly, given that the capers, olives and anchovies are already salted.
  3. Roast vegetables approximately 20 minutes until vegetables are softened and slightly caramelized around the edges.
  4. In the meantime, cook pasta in boiling salted water to al dente and drain. Toss pasta with approximately 2/3 of the roasted vegetables, adding a bit more olive oil, as needed. Arrange pasta on a serving platter and place remaining roasted vegetables over the top.

THE I DOS OF WEDDING PLANNING: INSIGHTS FROM EXPERIENCED PLANNERS

By Great Performances

Weddings are a joyous time of celebration. From selecting colors and menus to picking the perfect outfit and florals, we know that the months leading up to a wedding can be overwhelming. But it doesn’t have to be! We have great tips from some of our expert wedding planners and some of their favorite trends for this year.

Do choose a wedding venue that speaks to you – and make it your own! Whether you’re looking for a historic mansion, an outdoor garden, a stunning rooftop, or a museum, we’ve got you covered. Then work with your planners and venue experts to explore the space and find ways to customize the space for your needs.

Do get creative with your menus. We can help you craft a delicious menu that’s unique to your interests and preferences as a couple – while ensuring that it’ll work in your space and preferred style of service.

“Many of our clients are personalizing the culinary experience to further complement the overall atmosphere of their event,” says Kristen Seaman from Laura Remmert Events. “One of our upcoming events will feature a funky, European bistro vibe, so we are curating a menu that has both French and Italian flavors. By adding in details like a pasta course and fun touches like passed charcuterie cones, we’re transitioning away from events having a ‘theme’ and instead focusing on giving them a ‘feel’.”

Do embrace color. Your colors can help set the tone for your wedding! From dreamy pastels to vibrant jewel tones, formal monochromatic tones or dynamic rainbows of color, embrace your colors.

“All of our clients are really leaning into bright and fun colors this year. We spend a lot of time working on a mood board in the early stages of the planning process to have a guide for all the different elements of their wedding day,” shares Veronica Polce of Veronica Joy Events.

Do think about the ceremony. Your ceremony is at least as important as your reception. Bring in elements from your reception and add details, like custom vows, florals, and readings to help make it unique to you and your partner.

“Often, the ceremony is an afterthought or a pro forma procedural concept, not recognized for the art and the magnitude it could carry,” shares Jeannie Uyanik of C & G Weddings. “The more authentic and meaningful a ceremony, the more guests feel invested in the importance of the ritual and in turn, the party. I really changes the energy of a party when you have an AWESOME ceremony!”

FEATURED EVENT:
TELEVISAUNIVISION UPFRONT AT PIER 36

By Great Performances

On May 16, we were thrilled to be the catering partners for TelevisaUnivision’s upfront at Pier 36 (Basketball City). Their team was incredible to work with and it was a fun challenge to design a menu that matched their creativity, vision, and theme “Grow with Us.”

Our custom menu included items from all over the Latin diaspora, and we were able to include The Sylvia Center, who they had featured in a segment in March. We also customized vessels and food sizes to match the branded items they provided, including empanada sleeves and stirrers.

We also worked with La Newyorkina, a local Latin vendor we partner with regularly and feature as part of our People’s Kitchen program.

The Menu

Passed Hors d’Oeuvres

  • Poblano Chicken Salad, Yukon Gold Potato Crisp
  • Grilled Skirt Steak, Chimichurri, Plantain Crisp
  • Short Rib Tostada, Corn Tortilla, Radish, Cilantro, Chipotle Crema, Chili Demi-Glace
  • Fluke Ceviche, Leche de Tigre, Cilantro, Red Jalapeño, Rice Crisp
  • Grilled Shrimp, Adobo, Olives
  • Maiz Tostado con Aji Amarillo

Empanada Station

  • Chicken Adobo, Crema de Rocoto
  • Spinach, Mushroom, and Manchego
  • Puerto Rican Beef & Plantain
  • Apple Nutella

El Caribe Station

  • Pollo Guisado with Yellow Rice, Cucumber, Pepper Slaw
  • The Sylvia Center Jicama Slaw
  • Grilled Mahi Mahi, Coconut Pineapple Salsa
  • Yucca Frito con Huancaína

Casa Havana Station

  • Cuban Sandwiches
  • Ropa Vieja with Yellow Rice
  • Plantain Chips

Ranchito Station

  • Quinoa Stuffed Enchiladas, Salsa Verde
  • Braised Short Rib Quesadilla
  • Avocado Tostadas
  • Grilled Corn Salad

Dessert Station

  • Cinnamon Churros
  • Guava and Cheese Hand Pies
  • Fruit Skewers with Chamoy and Tajin

FEATURED EVENT:
OHNY OPEN CITY BENEFIT AT POWERHOUSE ARTS

By Great Performances

On May 18, Open House New York hosted its Open City Benefit, a “celebration of the power of place and new possibilities for our city.” They celebrated at the newly transformed Powerhouse Arts; the just-opened venue – once a power plant – is now a contemporary art center and large-scale fabrication studio. As long-time OHNY supporters (Liz Neumark, CEO and Founder of Great Performances, currently sits on the board), we were thrilled to be their catering partner for this 400-person gala.

Powerhouse Arts is a dynamic venue for an event. Large, open spaces provide the perfect canvas for the most active imaginations. As caterers feeding 400 people family-style, it presented a significant challenge: due to the size and scope of the space and event, serving a hot meal would be challenging.

Morgan Golumbuk, Senior Event Director, collaborated with the OHNY team and GP Culinary Director Andrew Smith to curate a menu that would be delicious served at room temperature. We developed two brand-new seasonal protein dishes for the occasion and engaged with partner Eat Offbeat to provide a couple of their incredibly delicious recipes (that just happened to be vegan!): their Chickpea Salad and their Iraqi Sumac Salad.

We tapped into a local source for dessert, serving rainbow-sprinkled cake pops, chocolate-covered Oreos with vibrant drizzles, and multi-hued macarons from Buttermilk Bakeshop. The colorful theme was a nod to the dynamic graffiti and murals covering the venue’s historic brick walls.

CELEBRATING MOTHER'S DAY

By Great Performances

We set aside the second Sunday in May each year to celebrate the mothers in our lives (although really, we should celebrate them every day!) Mothers – biological mothers, chosen mothers, and mother figures – play such a significant role in our lives. From the moment we are connected, they give us unconditional love, unflagging support, and even the tough love we need to become the best version of ourselves.

As we reflect on the countless things mothers do for their children, it’s only right that we take a day to honor and celebrate them.

We’ve rounded up some of our favorite ways to celebrate the moms in our lives. From special meals that you can cook at home to fun experiences outside the home, we’ve got you covered.

Make Your Mom a Homemade Breakfast for Mother's Day

Prepare your mom’s favorite recipe for a special start to Mother’s Day! Or check out our library of breakfast and brunch recipes for inspiration. Pro tip: don’t forget to clean up afterwards!

Take Your Mom on a Special Outing for Mother's Day

From enjoying nature at Wave Hill and savoring a delicious picnic to exploring art at The Brooklyn Museum followed by a meal at The Norm, we’ve got some fun ideas for places to go and things to do with your mom.

New York Botanical Garden

Mother’s Day Weekend Garden Party

Dizzy’s Club at Jazz at Lincoln Center

Come Sunday: Duke Ellington’s Sacred Works
Featuring Joy Brown and Luther Allison

Poster House

Angel’s Share Pop-up
(Saturday, May 13)

For more events and ideas browse our list of partner events and Bronx events.

Give Your Mom a Card for Mother's Day

Check out our beautiful Mother’s Day card that you can print and fold, with plenty of space for your own special message. We even have cards that younger members of the family can personalize by coloring in.

Get Creative with Homemade Gifts for Mother's Day

Give homemade gifts instead of store-bought items. We’ve got some delicious recipes that are perfect for making at home and gifting.