There’s something unmistakably enchanting about summer. Maybe it’s the long, golden days that stretch into star-kissed nights, or the way flowers and fruits burst into their fullest expression, transforming farms and gardens into lush, vibrant playgrounds. For couples looking to say “I do,” summer offers a season rich with warmth, joy, and celebration.

.

At Great Performances, we’ve had the pleasure of crafting unforgettable summer weddings, each one radiating with the energy and light of the season. Whether you’re dreaming of an elegant garden affair, a rustic-chic barn reception, or a glamorous rooftop soirée with sweeping sunset views, summer is a season full of bold possibilities.

Why Summer?

Summer weddings capture the spirit of abundance and light. From June through August, New York and the Hudson Valley come alive with ripe fruit, blooming fields, and warm breezes. Our farm is in its prime, overflowing with sunflowers, heirloom tomatoes, herbs, and other seasonal delights that inspire both our menus and floral arrangements.

You’ll enjoy late sunsets that give you more time for outdoor celebrations and breathtaking golden-hour photography. Summer also offers a wider window for alfresco dining, lawn games, and barefoot dances under the stars.

A Few Planning Tips

Summer weddings capture the spirit of abundance and light. From June through August, New York and the Hudson Valley come alive with ripe fruit, blooming fields, and warm breezes. Our farm is in its prime, overflowing with sunflowers, heirloom tomatoes, herbs, and other seasonal delights that inspire both our menus and floral arrangements.

You’ll enjoy late sunsets that give you more time for outdoor celebrations and breathtaking golden-hour photography. Summer also offers a wider window for alfresco dining, lawn games, and barefoot dances under the stars.

A Few Planning Tips

Think shade and hydration – Summer temperatures can soar, so plan for shade, fans, or elegant parasols for guests during ceremonies. Refreshing drinks stations with fruit-infused water or chilled signature cocktails are a must.

Seasonal bites – Lean into the season with light, fresh dishes that feature summer’s best produce. Our culinary team loves creating menus with chilled soups, grilled vegetables, and farm-fresh desserts.

Stay cool – Consider attire that’s breathable and event-friendly, and chat with your stylist about weather-proofing your hair and makeup for heat and humidity.

Summer Weddings, Your Way

Whether you imagine saying your vows under a floral-draped arbor, clinking glasses at a vineyard estate, or hosting a weekend-long celebration in the country, summer provides a perfect stage.

At Great Performances, we collaborate closely with our couples to shape their summer wedding vision—every element grounded in creativity, sustainability, and genuine hospitality. If you’re dreaming of a wedding filled with sunshine, laughter, and peak-season beauty, we’re ready to help bring your day to life.

Let’s create something radiant together.

Wedding Inspiration

Weddings with Great Performances

As the days stretch long and golden, our palates begin to crave what the season gives us in abundance: freshness. This summer, cocktails are getting a verdant twist, with bartenders and home mixologists leaning into the beauty of botanicals, the brightness of citrus, and the aromatic charm of fresh herbs.

Gone are the days when summer drinks were just sweet and boozy. Today’s cocktails are layered, balanced, and inspired by the garden — drawing flavor from rosemary sprigs, lavender buds, basil leaves, and cucumber slices. Whether it’s a lavender lemonade spritz or a basil-infused margarita, these herbaceous additions bring complexity and a dose of natural elegance to your glass.

Citrus is, of course, a summertime staple, but this year, it’s not just about squeezing in a wedge of lime. Citrus is being reimagined — infused into syrups, muddled with fresh herbs, or paired with floral liqueurs to create drinks that are as beautiful to look at as they are refreshing to sip.

To celebrate this botanical trend, we’re thrilled to feature a summer cocktail from our restaurant partner Clara, located inside the New York Historical. This Cucumber and Rosemary Gin and Tonic is the kind of drink you want in hand while lounging on a terrace or watching the sun dip behind the skyline. It’s crisp, herbal, and subtly sweet — a perfect summer pour.

Cocktail Recipe: Cucumber and Rosemary Gin & Tonic

From Clara Restaurant at The New York Historical

Ingredients

  • 1.5 oz Beefeater London Dry Gin
  • 3 cucumber slices, muddled
  • 1 oz rosemary lemon syrup (recipe below)
  • Tonic water, to top
  • Cucumber slice, for garnish

Procedure

  1. Muddle cucumber slices in a shaker.
  2. Add gin and rosemary lemon syrup, then shake with ice.
  3. Strain into a glass filled with fresh ice and top with tonic water.
  4. Garnish with a cucumber slice.

Rosemary Lemon Syrup

Ingredients

  • 1/4 cup water
  • 1/4 cup sugar
  • 1 rosemary sprig
  • Juice of 1/2 lemon

Procedure

Combine water, sugar, and rosemary in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in lemon juice, and let steep until cool. Strain and store in the fridge for up to one week.

This cocktail is summer sophistication in a glass — crisp cucumber coolness meets the depth of rosemary and the brightness of lemon, with the gin’s botanicals tying everything together. It’s a refreshing way to embrace the season’s flavors while keeping things simple and elegant.

Whether you’re crafting drinks at home or looking for inspiration for your next event, don’t be afraid to experiment with the contents of your garden or windowsill herb box. Summer’s here — and it tastes like rosemary and sunshine.

More Cocktail Inspiration

The summer BBQ isn’t just a casual affair—it’s a culinary celebration of the season’s best. And while the charm of grilled fare lies in its simplicity, achieving that perfect sear, smoke, and flavor takes a little finesse. Whether you’re cooking for close friends or curating an elevated outdoor experience, mastering the grill is key to summer hospitality.

At Great Performances, our chefs know that fire and flavor go hand-in-hand. Here’s your insider’s guide to planning a summer BBQ that delights from the first sizzle to the last bite—with real grilling tips, seasonal menu suggestions, and a focus on fresh, sustainable ingredients.

1. Master the Flame

Direct vs. Indirect Heat Understanding your grill zones is essential. Use direct heat for quick-cooking items like burgers, skewers, and thinner cuts. For larger items (like bone-in chicken, ribs, or thick vegetables), indirect heat lets you cook low and slow without burning.

Pro Tip: Always preheat your grill for 10–15 minutes, and keep the lid closed as much as possible to control temperature.

2. Marinate & Season with Intention

Let ingredients shine with balanced marinades or dry rubs:

  • Marinades should include acid (like citrus or vinegar), fat (olive oil or yogurt), salt, and aromatics (herbs, garlic, spices). Marinate meats for at least 2–4 hours; fish and veggies need less—30 minutes to 1 hour.
  • Dry rubs are perfect for ribs, steak, and firm vegetables. Use brown sugar for caramelization, smoked paprika for depth, and cracked pepper or mustard seed for texture.

Don’t forget: Always bring proteins to room temperature before grilling, and pat them dry for the best sear.

3. Grill More Than Meat

Grilled produce brings unmatched depth of flavor. Some of our favorites from the farm:

  • Grilled Romaine or Radicchio – slight char with lemon-parmesan dressing
  • Zucchini, Eggplant & Peppers – brushed with olive oil and thyme
  • Stone Fruit – halved peaches or nectarines grilled and topped with honey and mascarpone
  • Corn on the Cob – grilled in husk or brushed with miso-lime butter

Chef’s Touch: Grill lemon halves or scallions to squeeze or scatter over everything for a finishing flourish.

4. Don’t Forget Temperature Control

Use a meat thermometer for precise cooking:

  • Chicken: 165°F
  • Beef (medium rare): 135°F
  • Pork: 145°F
  • Fish: 125°F (and remove just before it hits temp—it’ll carry over)

Let meat rest after grilling—this redistributes juices and prevents dryness.

5. Sauce Smartly

Great sauces take grilled dishes to the next level:

  • Chimichurri (parsley, garlic, vinegar, olive oil) for steak or grilled tofu
  • Peach or Bourbon BBQ Sauce for chicken or ribs
  • Green Goddess or Yogurt-Herb Drizzles for vegetables or lamb
  • Salsa Verde or Roasted Tomato Relish for fish

Make sauces ahead and serve at room temp for best flavor and ease.

6. Plan the Whole Plate

Don’t just think about the grill—plan the plate. Every great BBQ menu needs:

  • A grilled protein or vegetable centerpiece
  • A bright, fresh element (like a cucumber salad, pickled onions, or vinaigrette-tossed greens)
  • A hearty grain or starch (like farro salad, grilled potato planks, or buttered corn)
  • Something cold and creamy (coleslaw, tzatziki, or whipped feta)

Balance temperature, texture, and taste—and your plate will sing.

 

Fire, Flavor, and Fresh Ingredients: The Great Performances Way

Summer BBQs are about more than burgers and buns—they’re a chance to connect over thoughtfully prepared food, to celebrate the bounty of the season, and to elevate the everyday. At Great Performances, we bring that chef-driven care to every grill station, from weddings on the farm to rooftop corporate events.

Need help planning a chef-led BBQ, custom menu, or farm-fresh experience? We’ve got the tools, the talent, and the tongs.

Let’s make your summer sizzle.

Looking for some grilling inspiration?

Check out our summer grilling and barbecue recipes from our Chefs’ Choir!

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.

April is Earth Month, and our community of chefs have shared recipes and tips for how we can better support our planet through mindful menus, seasonal cooking, full utilization of ingredients, and reducing waste.

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.

Chef Tatiana Iglesias shares some tips for celebrating Earth Day with locally sourced vegetables for a delicious and healthy crudite platter.

Celebrate Earth Day with Local Spring Flavors

Earth Day is a reminder that the way we eat impacts the planet. Choosing local produce supports farmers, reduces carbon emissions, and gives you fresher, more flavorful food. Spring is the perfect time to celebrate seasonal eating with this vibrant crudité platter and beet hummus.

Spring Crudité with Beet Hummus Recipe

Ingredients:

  • 1 cup sugar snap peas
  • 1 bunch radishes, halved
  • 1 cup baby carrots
  • 1 cup asparagus, blanched
  • 1 cup cucumber, sliced
  • 1 cup cherry tomatoes

For the Beet Hummus

  • 1 roasted beet, peeled and chopped
  • 1 can chickpeas (15 oz), drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 garlic clove
  • Salt and pepper to taste

Method:

  1. Make the hummus – Blend all hummus ingredients until smooth. Adjust seasoning to taste.
  2. Prepare the crudité – Arrange the vegetables on a platter.
  3. Serve – Add the hummus to the center and enjoy!

Eating local helps the planet and makes your meals taste better. This Earth Day, savor the season and support your local farmers!

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.

Chef Mike Deuel shares his recipe for Pimento Cheese Deviled Eggs – a crowd favorite and delish for Easter (or any other time you have folks coming over!)

Chef’s Note: These deviled eggs aren’t just a snack — they’re a power move. Each bite is creamy, smoky, tangy, and just fiery enough to leave an impression. Control the heat. Command the flavor. Serve with confidence.

Ingredients:

  • 6 large eggs
  • ¼ cup sharp cheddar cheese, finely grated
  • ¼ cup cream cheese, softened
  • 2 tbsp mayonnaise
  • 2 tbsp pimentos, finely diced
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika, plus extra for garnish
  • A dash of hot sauce (because life needs heat)
  • Salt and freshly ground black pepper to taste
  • Chives or parsley for garnish (optional)

Method:

  1. Command the Boil: Place your eggs in a single layer in a pot and cover with cold water. Bring to a rolling boil over medium-high heat. The second that water hits a boil, remove the pot from heat, cover, and let the eggs sit for 10 minutes. Precision is key.
  2. Ice Bath Ritual: Transfer the eggs into an ice bath immediately — shock them into submission. Let them chill for about 5 minutes. This ensures clean peeling and perfectly set yolks.
  3. Separate and Conquer: Peel the eggs, slice them in half lengthwise, and gently pop the yolks into a mixing bowl. Set the whites aside on a serving platter, pristine and waiting.
  4. Craft the Filling: Mash the yolks with a fork until smooth. Add cheddar, cream cheese, mayo, pimentos, Dijon mustard, smoked paprika, and a dash of hot sauce. Stir with purpose, ensuring every element fuses into a bold, creamy mixture. Season with salt and pepper to taste.
  5. Pipe with Precision: Transfer the filling into a piping bag (or a zip-top bag with the corner snipped) and pipe the mixture into the egg whites. Every swirl should feel intentional — a statement.
  6. Garnish and Serve: Dust each egg with a final whisper of smoked paprika. For a little drama, add finely chopped chives or parsley. Serve immediately, or chill for up to an hour if you want the flavors to deepen and smolder.

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 asked our chefs to share their best tips for being frugal and sustainable in their kitchens. Chef Anastassia Batsoula-Deuel shares some of the things she does at home regularly to reduce food waste and to keep things extra delicious! Not only are she and her husband chefs, but they also grow a lot of produce at their home.

Food Scraps Stock

Keep a bag in the freezer for food scraps such as carrot peels, onion and celery ends, parsley and thyme stems. And another bag for chicken carcasses from roasted chickens. Sometimes other scraps make their way in there too. Once the bags are full, a chicken stock is made, adding peppercorns and bay leaf. Less waste & a stock is made!

Using It All

We use the whole vegetable when we roast cauliflower and broccoli. The leaves get nice and crunchy; it’s a fun change in texture.

Saving Your Brine

I save a good pickle brine and use stems from kale or batons of radish in there until they are nice and pickled.

Not Your Boring Salad Dressing

Random spices laying around ? Throw them in the blender with some dijon, your favorite vinegar, and drizzle in some extra virgin olive oil for fun, creative vinaigrette.

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.

Adam Kaye, co-founder of The Spare Food Co. recently partnered with The Sylvia Center to curate the menu for their Art of Cooking Gala. This month, in celebration of The Sylvia Center and sustainability, he shares some recipes that ensure full utilization of ingredients including a carrot top pesto, a radish greens aioli, and a fermented beet greens.

Carrot Top Pesto Recipe

Ingredients

  • 3 cups carrot tops, rinsed and chopped
  • ½ cup basil
  • ¼ cup grated parmesan cheese
  • ½ cup nuts (walnuts, almonds, pinenuts, etc.)
  • 1 garlic clove, smashed
  • 1.5 cups vegetable oil, chilled
  • salt and pepper to taste

Method

  1. Bring a medium pot of well-salted water to a boil. Fill a mixing bowl with iced water.
  2. Blanch the carrot tops in the boiling water for 1 minute. Add the basil, stir and cook for another 30 seconds. Strain the greens over a colander in the sink. Immediately plunge into the bowl of ice water. Chill completely.
  3. Drain the blanched greens. Squeeze out as much of the water as possible and roughly chop on a cutting board.
  4. Place the blanched, chopped greens into a blender with the remaining ingredients.
  5. Puree on high for about 1 minute until you have a smooth, bright green pesto. Season with salt and pepper as needed.
  6. Serve or chill immediately.

Radish Greens Aioli

Ingredients

  • 3 cups radish greens (or turnip greens), washed and chopped
  • 1 cup Italian parsley leaves, roughly chopped
  • ½ cup tarragon leaves, roughly chopped
  • 6 cornichons
  • ½ tsp minced garlic
  • 1.5 Tbsp Dijon mustard
  • 2 soft cooked eggs (5-6 minute boiled egg, chilled and peeled)
  • 1 – 1.25 cups vegetable oil (grapeseed or blended olive oil)
  • salt and pepper to taste

 

Method

  1. Combine the cornichons, garlic, mustard and eggs in a blender.
  2. With the blender running, very slowly add the oil to emulsify.
  3. Add the greens and herbs to the blender and puree until smooth and emulsified and you have a green aioli
  4. Season with salt and pepper. If needed, add a splash of cornichon liquid for more acidity.
  5. Chill immediately

Fermented Beet Greens Condiment

The idea here is to incorporate some finely chopped fermented beet greens into a green sauce that you might already make. I’m thinking along the lines of an Italian Salsa Verde or Chimichurri or Chermoula or Zhoug – I think something that has some heat and spice would be nice as a contrast to the other two green sauces.

Prepare the fermented beet greens as though you were making sauerkraut. You can check out Adam’s video for Watermelon Rind Sauerkraut on Instagram here.

  • wash and chop the beet greens
  • mix well with coarse salt (2% weight of the greens)
  • it should get liquidy; if it isn’t creating enough liquid, add a little 1.5% salt brine
  • press down, cover, and allow to ferment at room temperature for about a week

Last week, we had the opportunity to speak with Adam Kaye, co-founder of The Spare Food Co., about his approach to curating the menu for the Sylvia Center Gala, which took place on April 3 at The New York Historical Society. As a chef with a strong commitment to sustainability, Adam shared how his zero-waste philosophy shaped the dishes served at the event. The evening was not just a celebration of food, but a testament to the power of mindful cooking and the important role that chefs play in creating a more just, equitable and sustainable food system.

Designing a Menu Around Zero Waste

For Adam, the concept of zero-waste cooking is central to his culinary identity. He explained that he wanted the menu to highlight the value of ingredients that are often overlooked or discarded, a concept that is as old as cooking itself. This began with the “For the Table” course, which showcased carrots, radishes, and beets, each prepared with parts of the vegetable that are typically thrown away. Carrot top pesto, radish green aioli, and fermented beet green salsa verde were all used to elevate the flavor of the vegetables, turning what might otherwise be discarded into flavorful, sustainable dishes. The inclusion of a sunflower-seeded black onyx crisp added texture and depth to this vibrant start to the meal.

The first course, a Spring Vegetable Panzanella, further illustrated the idea of using what would normally go to waste. The traditional Tuscan dish, typically made from leftover bread, was reimagined by incorporating peas, asparagus, baby leeks, and spinach from Katchkie Farm, along with edible flowers. This dish exemplified Adam’s goal of using ingredients in their entirety, creating a dish that’s not only sustainable but also bright and full of fresh flavor.

Elevating Everyday Ingredients

The second course, Spare Vegetable and Broken Rice Risotto, was a delicious example of how to make the most of undervalued ingredients. Adam used broken rice, typically discarded during milling, as the base for the risotto. He also incorporated Spare Starter, a product from The Spare Food Co. made from surplus vegetables like eggplant, cauliflower, tomatoes, zucchini, peppers, and onions, all sourced directly from farmers. Rather than making the meat the focus, Adam used braised short rib as a garnish, allowing the vegetables and rice to shine. By turning simple ingredients like broken rice and surplus vegetables into a rich, comforting dish, Adam showed how we can elevate everyday food while reducing waste.

Dessert, a Spent Coffee Grounds Panna Cotta, was another example of Adam’s inventive approach to repurposing ingredients. Flavor-packed coffee grounds, often discarded after brewing, were infused into the panna cotta to add a deep, earthy flavor. These same coffee grounds were also incorporated into a chocolate streusel topping, proving that even the smallest scraps can contribute texture and flavor to a dish.

A Vision for the Future

Adam’s work is a powerful reminder of how mindful cooking can impact both the environment and the culinary world. The Sylvia Center Gala menu perfectly illustrated how creativity and sustainability can come together to create something remarkable, healthy and impactful. By showcasing whole ingredient utilization and inventive uses of trimmings and scraps, he is helping lead the charge toward a more sustainable food future. This is more than a trend—it’s a movement that’s transforming how we think about food, nutrition, and our responsibility to the planet and to future generations.

New York City is a city of hidden gems—remarkable spaces, architectural wonders, and transformative projects that shape how we live, work, and connect. Yet, so many of these places remain just out of reach for the average New Yorker. Open House New York (OHNY) has spent over two decades breaking down those barriers, giving the public rare behind-the-scenes access to the city’s most fascinating buildings, infrastructure, and public spaces.

Through year-round programs and the annual OHNY Weekend festival, the organization invites New Yorkers to explore, question, and better understand the spaces that define urban life. From historic landmarks to cutting-edge sustainable developments, OHNY highlights the power of thoughtful urban planning and design while advocating for a more open and accessible city for all.

But none of this work would be possible without the support of the community. That’s where the Open City Benefit, OHNY’s signature fundraising gala, comes in.

An Evening at the Brooklyn Navy Yard: The Open City Benefit

On Wednesday, April 30, 2025, from 6:00 PM to 9:00 PM, OHNY will host its annual Open City Benefit at Building 303 in the Brooklyn Navy Yard. This event is not just a fundraiser—it’s a celebration of OHNY’s mission and the incredible places and people shaping the future of New York City.

The evening will bring together hundreds of architects, urbanists, city leaders, and OHNY supporters for an immersive and inspiring experience. Set against the backdrop of the historic Brooklyn Navy Yard—an innovation hub that has transformed from a storied shipbuilding site into a center for technology, manufacturing, and sustainability—the event promises an unforgettable exploration of the past, present, and future of urban space.

Great Performances is proud to be catering this year’s Benefit, continuing a longstanding partnership with OHNY—we’ve had the privilege of catering many of their events over the years. As a longtime supporter of OHNY, we’re deeply aligned with their mission of opening up the city to all. Our founder, Liz Neumark, also serves on the OHNY board, and we’ve been thrilled to welcome New Yorkers into our own space during OHNY Weekend for behind-the-scenes tours of our kitchen and operations.

Guests will enjoy exclusive guided tours of Building 303, led by the project team behind its recent transformation, a seated dinner bringing together industry leaders and advocates of open access to the city, and the prestigious Open City Award presentation, honoring a groundbreaking project that has made a significant impact on New York’s urban landscape.

Supporting a More Open New York

The Open City Benefit is OHNY’s largest source of funding, directly supporting its mission to keep New York’s built environment accessible and engaging for all. Proceeds from the event help fund OHNY Weekend, the organization’s flagship event that opens doors to hundreds of sites across the city each year, year-round programming including tours, discussions, and special events that connect people with the spaces shaping their daily lives, and advocacy initiatives working toward a city where architecture, infrastructure, and public spaces are truly open and inclusive.

For those passionate about the future of New York City, the Open City Benefit is an opportunity to celebrate, support, and engage with the movement for a more accessible urban landscape.

Tickets and sponsorship opportunities are available now. To learn more or reserve your spot, visit OHNY’s official website.

Join us for an evening of inspiration, conversation, and a shared vision of a more open New York City!