By Chef Saul Bolton

FROM TIP TO ROOT, BEETS ARE COMPLETELY EDIBLE, MAKING THEM ONE OF THE MOST VERSATILE WINTER FOODS.

Rich in antioxidants, sweet flavors and beautiful red hues, nothing says “I Love You” more than a delicious Beet-inspired dish for Valentine’s Day.

BEET SMØRREBRØD

Serves 6

INGREDIENTS

PROCEDURE

  • 6 slices of Danish Rye Bread, 1/4 inch slices

  • 2 cups full fat ricotta, whipped till smooth

  • 1 lemon, zested and juiced

  • 1 tsp orange zest

  • 1/2 cup chives, chopped

  • 1 tbsp tarragon, chopped

  • Olive oil

  • 3 large roasted yellow beets, halved & sliced into 1/8 inch half moons

  • 1 medium candy cane beet, raw, julienned

  • 1 medium red beet, raw, julienned

  • White balsamic vinegar

  • Kosher salt

  • 1/2 cup Italian parsley leaves, whole

  1. Combine the whipped ricotta, lemon zest, orange zest, chives, tarragon, olive oil, and salt. If desired add some lemon juice.
  2. Spread the ricotta mixture evenly on the 6 slices of rye bread. Season the sliced yellow beets with olive oil and salt and divide among prepared slices of rye bread.
  3. Dress the julienned candy cane and red beets separately with white balsamic vinegar, olive oil, salt, and pepper.
  4. Garnish each sandwich with tufts of dressed candy cane and red beets. Then garnish with parsley leaves. Serve immediately.

BEET RISOTTO

Serves 6

INGREDIENTS

PROCEDURE

  • 12 oz. aborio rice

  • 1 cup of shallots, chopped

  • 3 cloves of garlic, chopped

  • 1 cup white wine

  • 3 cups of lean chopped beet greens

  • 1 cup of beet stems, chopped

  • 2 cups of roasted beets, small dice

  • 1/2 cup of sweet gorgonzola

  • 1/2 cup pecorino romano

  • 1 tsp fresh thyme leaves

  • 3 quarts of veggie stock, simmered

  • Olive oil as needed

  • Salt, black pepper, and chili flake to taste

  1. Heat a medium sized sauce pan over low fire. Add ¼ cup olive oil, garlic and shallots to pan. Sweat until soft and sweet.
  2. Add the Arborio rice & beet stems and stir to coat the grains of rice. Add white wine and cook until it is absorbed.
  3. Now begin adding the simmering vegetable stock. Add 2 cups at a time. Season with salt, pepper, & chili flakes. Now add the roasted diced beets. Continue to cook.
  4. When the risotto is al dente add the beet greens, fresh thyme & gorgonzola dulce. Stir well taste for seasoning. Ladle into warm bowls. Top with grated Pecorino and fresh ground black pepper.

WINTER BEET SOUP

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INGREDIENTS

PROCEDURE

  • 1 bunch cilantro, chopped

  • 2 pounds red beets, scrubbed clean, not peeled, cut into 1-inch pieces; reserve beet greens and stalks reserved beet greens and stalks, washed and sliced into 1-inch pieces

  • 6 stalks celery, cut into 1-inch pieces

  • 4 tbsp coconut oil

  • 2 limes, juiced

  • 8 cups water

  • 1/2 cup unfiltered apple cider vinegar

  • 2 cloves garlic, sliced

  • 1 tbsp chili flakes

  1. Heat coconut oil in large sauce pot, add garlic and sauté until light brown. Add the celery and beets and cook for 4 minutes, stirring well as they cook. Add chili flakes and season with sea salt.
  2. Add water and vinegar, then season to taste. Simmer until the beets are almost tender.
  3. Add beet greens and cook for 1 minute, then add cilantro and lime juice. Taste for seasoning and serve when ready.

Celebrate beets at our cafes and restaurants February 17-23 during our Beet Festival, where each cafe/restaurant will offer a menu item featuring beet that is unique to their own cultural connection to food.

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Holiday Cooking with the Deuel Family

A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.

Read More »

By Shelley Clark

FRIDA KAHLO: APPEARANCES CAN BE DECEIVING, IS AN INNOVATIVE, IMMERSIVE EXPERIENCE COMBINING ART, CULTURE, AND FOOD AT THE BROOKLYN MUSEUM.

This is the most ambitious and far-reaching collaboration that the Brooklyn Museum and Great Performances Hospitality Group have undertaken to date, building on the success of their collaboration on David Bowie Is at the Brooklyn Museum last year.

GP has created an engaging food program which will run for the duration of the exhibition and is designed to bring a multi-sensory experience connecting the community, the exhibition, and Mexican culture through all five senses. GP chefs Saul Bolton and Andy Mejias collaborated with highly-acclaimed local Mexican cuisine-centric chefs including Carlos and Felipe Arellano of Park Slope’s Chela; Justin Bazdarich of Greenpoint’s Oxomoco; Natalia Mendez of The Bronx’s La Morada; TJ Steele of Gowanus’s Claro; and Sue Torres, television personality and consultant.

Guided by Saul Bolton, GP’s Michelin star chef and executive chef at The Norm, the full-service, on-site restaurant GP operates at the museum, the partner chefs will take on residencies at The Norm, creating special dishes inspired by the life and work of Frida Kahlo, which will rotate through The Norm’s menu during the exhibition. The menu will be reimagined to showcase Mexican ingredients, flavors and techniques. (Click here to see The Norm’s Frida Kahlo inspired all day and brunch menus).

The beverage program at The Norm has also been updated with signature Mexican-themed cocktails and a coffee program delivered by Brooklyn Roasting Company featuring a custom Oaxacan blend. The coffee will also be sold in the museum’s gift shop and at Brooklyn Roasting’s seven coffee shops.

The talented group of partner chefs will also collaborate with GP on a series of activations throughout the museum, sharing their Mexican food and culture expertise with the public through events including POP up offerings of signature items at Target First Saturdays; cooking demonstrations; and a talk about the history, traditions, and regional differences of Mexican cuisine.

The first partner chefs whose dishes will be featured at The Norm are Sue Torres and the Arellano Brothers. Three dishes by Torres will be available Feb. 8 to March 4: 

Flautas de Camarones – shrimp, with garlic, red onion, jalapeño, cilantro, lemon and lime zest, rolled in corn tortillas and deep fried and served with guajillo sauce topped with shredded lettuce, pico de gallo, crema pura, radishes, and guacamole.

Gordita de Plaintain – sweet plantain cakes stuffed with black beans and goat cheese, that are deep fried and served on roasted pumpkin seed salsa with a twang of lime juice and topped with crema pura and red onions cured in lime juice with red habanero.

Pescado Escondito – red snapper fillet marinated in achiote paste enhanced with orange, lime and roasted garlic and onion.  Snapper is pan roasted and served with fried plaintains, roasted cherry tomato and onions with rice redolent of bay leaf and butter.

Carlos and Felipe Arellano’s vegetarian dishes will remain on the menu throughout the exhibition. They are:

Huarache de Nopales– grilled nopale cactus pad, topped with grilled nopale,  refried black beans, guajillo chili roasted mushrooms, queso fresco, chopped onion, cilantro, and salsa rojo

Budin Vegatariano– budin layered with sautéed spinach, nopale salad, grilled corn, salsa verde, and queso Oaxaca

The Norm has been transformed to incorporate Frida Kahlo’s persona as chronicled in the exhibition: one wall has been re-painted in the soft salmon color that is used as a backdrop throughout the show; and The Norm’s hallmark wall of art showcases works by Carlos Mendez, once an assistant to Frida’s husband, Diego Riviera. The artwork is from two of his print portfolios and documents and celebrates the variety of clothing worn by people from cultures across Mexico, including the Tehuana style Frida Kahlo favored. More of his Tehuana clothing depictions are part of Frida Kahlo: Appearances Can Be Deceiving.

Much of the culinary programming for the exhibition is still in the development stage, so be sure to check-out The Norm’s website over the next 14 weeks for updates!

By Liz Neumark and Tim Berryman

AT THE HEART OF GREAT PERFORMANCES IS OUR DEEP COMMITMENT TO OUR STAFF AND THEIR CREATIVE PURSUITS

Over 30 years ago we established these Fellowship Awards which has grown from two grants of $1,000 to four grants of $5,000. The various projects encompass musical, theatrical, writing and painting endeavors. 

Do you have an idea that you’ve been seeking funding to get off the ground? This is your chance to make it happen! The deadline for submissions is February 22nd, at which point all applications will be sent off to our panel of external judges. The Fellowship Awards will take place at Mae Mae Cafe on the 2nd of April, where four winners will be selected and presented with the grant funds!

FAQ:

WHAT KIND OF PROJECTS ARE FUNDED?

All artistic projects will be considered! Past project submissions have included:

  • Short Films

  • Documentaries

  • Music production and recording

  • Devised Theatre

  • New Staged Productions

  • Art Installations

  • Magazine Publishing

  • Dance Productions

  • Education in the Arts

  • Fashion Design

  • Creative Writing

  • Graphic Design

WHAT ARE THE CRITERIA?

  • You must have completed a minimum of 400 hours in 2018

  • You must currently be an hourly employee active on the GP payroll and in good standing with the company.

  • Previous recipients of a grant may not reapply.

  • Previous applicants who were not awarded a grant may reapply.

  • The winners will be those with projects that are feasible to complete with $5,000. 


  • The winners will be those with projects that are feasible to complete by June of 2020.

HOW DO I START MY PROPOSAL?

WHAT DOES MY PROPOSAL HAVE TO INCLUDE?

You should try to include:

  • Intro to the project

  • Table of contents

  • Bio of yourself (and team)

  • History of your project, or where the idea comes from

  • Timeline/ project plan moving forward (and past dates if applicable)

  • A budget of how you will allocate funds

  • Post project, what happens after it’s finished (where does this project lead to)

  • Attachments of images/ videos/ samples of the work proposed.

GRANTS WILL BE AWARDED BASED ON THE FOLLOWING CRITERIA:

  • How will this award help you artistically?

  • How is your project creative and unique?

  • Is your project viable with the Award alone or will you need to supplement your budget with funds from other sources?

  • What is your financial need?

  • Can this project help to further your career?

  • What is your timeline?

If you have any questions, please feel free to reach out to us at fellowshipawards@greatperformances.com

By Great Performances

HOW DOES A CATERING COMPANY PLAN ITS OWN HOLIDAY PARTY? FOR STARTERS, WE WAIT TILL JANUARY! THEN, WE FIND THE BEST VENUE IN TOWN – AND WE KNOW THEM ALL BECAUSE THAT IS OUR BUSINESS

The GP Family celebrated a night of festivities at The Big Apple Circus, the perfect place to go for laughter, wonder and fun. With children and significant others in tow, the staff enjoyed circus treats and the energy charged atmosphere that comes from this innovative and dynamic Big Apple Circus organization.

After planning countless parties there for our clients, we were ready to feel like we had the night off and could relax. It was perfect!!

It was a cold night in January, but we warmed up quickly with delicious food and amazing entertainment. There were miniature ponies, dancers, jugglers, acrobats, trapeze artists, magicians and more! We laughed, we screamed, we applauded, we ate popcorn and cotton candy and we left in great spirits. Not a dull moment the entire night and definitely a nice (and deserved) retreat from the hustle and bustle of work!

By Ali Ciafre

In The Summer Of 2017, I Took An Appointment For A Future Bride And Groom, Lauren & Nick, And In They Walked With Both Sets Of Parents, Tina & Dan, And Eileen & John

The chemistry between the whole gang was as if they’d known each other their whole lives.  And it turns out, that Lauren & Nick are high school sweethearts!  They are the cutest couple and the relationship they had with each other, their families, and each other’s families led me to know that this was going to be one fun bunch to work with! 

Lauren and I hit it off from the start – we’re around the same age, I was engaged at the time too, and we were both the oldest of three girls.  She knew exactly what she wanted when she came in to the Ballroom – classic elegance, and that’s exactly what she was going to get!  Not too long after, we were signed, sealed and delivered for September 22nd!

The planning process was underway, and they were just a dream to work with.  The most important thing in the world for them was that this was a party to celebrate the love that Lauren and Nick have for each other, that was evident every step of the way, from the first appointment, to all the pre-wedding festivities that they were planning!  

Their wedding weekend had finally arrived and they kicked it off with a gathering at their apartment to watch the Thursday night Jets game!  Friday came along and they had a Bride Ride at SoulCycle – moms, dad, bridal party and everyone in between, such a cute idea to get the good vibes flowing for the rehearsal dinner at Del Posto!

On Saturday, everything was picture perfect – including the weather.  They started the day off with getting ready and Lauren looked beyond fabulous in her Monique Lhullier gown. Her bridesmaids and parents were in awe when Lauren came down the stairs (a few happy tears too!). And we can’t forget about Nick! He was dressed to the nines in his Tom Ford tuxedo.  Soon it was time to head to St. Ignacious for the ceremony – these two were about to tie the knot!  When they became Mr. & Mrs. Pambianchi, guests couldn’t get out of their seats fast enough to give a standing ovation!  Then they were off to Central Park to take group photos!

Guests were greeted to the Terrace Room by an enormous gold escort card tree – I couldn’t believe my eyes!  And it was time for cocktails, and did they have a great menu! Guests were greeted by a sushi station, Asian station (Nick’s fave!) and a gorgeous seafood display on a fabulous ice sculpture. What really struck me was the level of intimacy of this crowd. Tina, Dan, Eileen and John wanted this wedding to really be about Lauren and Nick! Everyone in that room knew the bride and groom personally. It was full of their friends and close family – and it was a young crowd which we knew would make for a super energetic party!  The Ballroom was decorated so elegantly, from the gold flatware, all the way to the custom floral chandelier in the middle of the Ballroom – I’ve never quite seen anything like it.

Soon it was time to announce them into the party as Mr. & Mrs. Pambianchi and the crowd erupted! We quickly went into a dance set – and we knew this was going to be a tough crowd to get off the dance floor for dinner and speeches!  The band was absolutely phenomenal and I really don’t remember a time that the dance floor wasn’t filled to capacity! That’s what this whole thing was about – it was a celebration of Lauren and Nick, and this is one loved couple! Their families were grinning from ear to ear the entire time; there was so much love in that room.

And the party didn’t end there – by the time the clock struck midnight, the Terrace Room was transformed to an after party that dreams are made of!  The DJ kept the party going nonstop until 2am!

I’ll always remember this wedding fondly, there’s nothing better than working with people that are truly happy and are just so excited to celebrate this major milestone.  Congrats to Lauren and Nick – The Plaza loves you!

Planning: Francesca Events

Décor: David Beahm Experiences

Music: Harris Lane Band Of Hank Lane Music

Photography: Christian Oth Studio

Dress: Monique Lhullier

Tux: Tom Ford

Cake: Ron-Ben Israel

Lighting: Bentley Meeker Lighting & Staging

By Rob Arango

Where were you born?

Roanoke, Virginia

How did you get involved in the not-for-profit world?

Community service and activism were a constant in my childhood. My family was involved in helping to desegregate housing on Long Island. My mother volunteered as a teacher’s aide for preschoolers with Down syndrome and when they were short staffed I would help out and play with the children. We moved to Greece for two years, just in time to experience the military coup of 1967. My parents ended up printing the only underground free press and helping dissidents leave the country safely. Less than two years before my father died at age 85, he spent a night at Zuccotti Park with the Occupy Wall Street movement.  Clearly, with a tradition of engagement, of acting on one’s beliefs deeply ingrained in me it’s no surprise that my original career choice – and where I’ve ended up though I took a few detours – was nonprofit, social service related.

When did you first feel like a true New Yorker? What was a defining moment for you?

I think when my daughter was born, wheeling her in her carriage and people being so kind to a new mother with a baby, holding doors, cooing at her, feeling all was right with the world those infant through toddler years.

Who is the smartest New Yorker you know?

My dad was the smartest New Yorker that I knew. If anyone had a question in my office no matter whether the subject, we’d say, “call Rachel’s dad”. I don’t know if there was a topic – no matter how obscure – that he could not discuss knowledgeably and thoroughly. He had so many interests from WW1 history, Greek mythology and the voting record of every living politician, to Frank Lloyd Wright and the Arts & Crafts movement, Apple computers and the great English and American poets.

What do you think are the key ingredients to a successful gala?

It needs to be inspiring, fun and end on time. Guests need to feel special and appreciated by the charity they have come to support.

What is your favorite New York Moment?

I’ll never forget the blizzard of 1996, sledding down the middle of West End Avenue with my then three-year old daughter! Not a car in sight, half expecting a horse-drawn carriage to reveal itself instead. 

What do you love about The Plaza?

Aside from the grandeur and old world beauty of The Plaza itself, the central location and the fact that our gala attendees look forward to coming to this grand venue year after year, I love that I am treated – that Volunteers of America is treated – like family here. The banquet captain remembers me and of course Mike and Rob are incredibly attentive and invested in ensuring my event is flawless. When I moved our annual event to The Plaza I planned to take it to a different venue the next year so as to keep things “new”, but eight years later we’re still here and it doesn’t feel old. Instead it feels “familiar” as it would if you were looking forward to returning home.

If you could have dinner with 3 people tonight, living or passed, who would you choose?

JK Rowling, Michelle Obama and Beto O’Rourke.

What is your crowning achievement at Volunteers of America?

Personally? I’d have to say my most impactful contribution to the organization and by extension, the NYC community, is our signature community service campaign, Operation Backpack® which puts new, top quality backpacks into the hands of every child who calls a New York City shelter “home”. This year we gave 20,000 backpacks to children. And these backpacks are ones we would put on our own kids’ backs. Over 300 NYC companies contributed to the success of this year’s campaign including The Plaza which hosted our Operation Backpack® kickoff breakfast.

Tell me more about Operation Backpack

Imagine being a child who is homeless whose family does not have the means to buy you all the supplies on the list your school has sent you. Most children who are homeless try to hide the fact from their classmates but if they walk into class empty-handed, counting on a teacher to outfit them with supplies, the other children will see this is a child in need and the stigma around being poor or homeless is a great burden to bear. The beauty of Operation Backpack® is that our backpacks are in the children’s hands before school begins so they can walk in on day one looking and feeling more like their classmates and less like a child in need.   

What book are you reading now?

“The First Bad Man” by Miranda July. Lately, I get most of my best book recommendations from Madeline, my 25-year-old daughter. 

What’ is on your bucket list?

Not terribly exciting I’m afraid:

  •  I’d like to be a member of a book club but I need to find time to read the books
  • I’d like to go to New Zealand, LOTR country.

By Kelsey Butler

It’s officially winter at The Plaza, time to bundle up and grab a warming cocktail with your loved one! The Palm Court is the perfect place to escape the crisp city air, and bask under the glow of the glass mosaic ceiling and lush palm trees of this timeless oasis. Shake up your own “Winter Scotch Old Fashion” or stop by for an afternoon vacation where our fabulous bartenders will fix one up just for you!

WINTER SCOTCH OLD FASHIONED

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INGREDIENTS

PROCEDURE

  • ½ Tea-Infused Syrup

  • 2 oz. of Dalmore 12yr Scotch

  • 4 Dashes of Barkeep Baked Apple Bitters

    Syrup Prep

    • ½ oz. The Des Amants Tea

    • ½ oz. Sugar

  1. Muddle orange and cheery, build on ice, shake, pour into rock glass on fresh ice cubes, garnish with cinnamon stick.

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More Recipes

Holiday Cooking with the Deuel Family

A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.

Read More »

By Rob Arango

If I Had A Dollar For Every Guest I Have Met Over The 10 Years I Have Been At The Plaza Who Has Said To Me, “I Remember The Persian Room, Where I Saw Eartha Kit Perform And Trader Vic’s And The Deadly Punch Bowl Drinks,” I Would Be A Very Rich Man

The Persian Room opened April 1, 1934—four months after Prohibition was repealed.  New Yorkers were thirsty and looking for a hot spot to see the latest and hottest entertainers in the world.  The most famous couple to dazzle the elite crowd in the early thirties was Fred Astaire and Ginger Rogers.  Note, that the whiskey bottle and glasses made a significant message in the opening photo of the Persian Room that prohibition was over!  Another interesting tidbit of nostalgia, was live radio shows were broadcasted from the Persian Room until the late 1950’s.  The public demanded the highly sought after performers and it was a major offering to produce these live radio shows.  As far as design of the famed room—Lillian Palmedo, the artist who produced five specific murals including dancing, eating, hunting and drinking all Persian style were so stunning that guests often came to the Persian Room just to see the murals before a cocktail.  Sadly, like El Morocco and the Stork Club, the Persian Room closed its doors in 1975.  The Rose Club today sits in the same footprint of the famous room. If only those walls could talk.  Next month I will take you on a tour of Trader Vic’s.

By Emily Reifel

What A Year We Had At The Plaza! Our Team At CPS Events Had The Best Year We Have Had Since We Reopened The Doors To The Grand Ballroom Back In 2018. When You Work That Hard In “The Season” Here In New York Sometimes You Feel As If You Will Never Make It To The Finish Line, Especially When That Line Is On December 29th! However, Because We Were Working With An Amazing Family And Bride And Groom The Excitement Just Kept Building!

Jessica and Greg’s wedding planning process started last year, and she knew from the moment that she walked in the door that she had dreamed of a Winter Wonderland wedding here at The Plaza. The couple came in to meet with me and right away we hit it off. Jessica is a gorgeous petite blonde and her prince charming just happens to be 6’ 7” of Panamanian decent. They looked like a fabulous couple straight of out Hollywood and the NBA, but I came to find out that they were both teachers and student coaches.

Their love story began where they worked… at school! As someone who has a family who all works in Education I appreciate the good teachers in this world and who doesn’t enjoy a work romance story!  Jessica and Greg introduced me to both their lovely sets of parents and we were finalized on the December 29th date. Jessica’s parents were thrilled to be hosting this affair as she is their only daughter and only child. They wanted to make it extraordinary and were very vocal in trusting me to tell them how to do it all.  The first order of business was convincing the Bride and Groom that they should definitely have a band. They were thinking a DJ from the get go and I told them to go meet with Erik over at Hank Lane and he will change your mind.  They booked Brooklyn Sound on the spot and a DJ for their after party which worked out perfectly.  I immediately told them to head straight to Ed Libby & Co for décor because there is absolutely no one better for a winter wonderland look than Ed.

Somehow we made it to the end of 2018 and the details were buttoned up.  Christmas came and went and everyone had a little time to relax before the wedding weekend!  Jessica and Greg came to check in and get ready for their rehearsal dinner at Avra, they even invited me and a colleague to join! We snuck out a little early to get to bed because we had an early day coming.

Trace Henningson of Henningson and Co. arrived super early and was in charge of the getting ready process for Jessica, the moms and the bridesmaids. Jessica’s makeup artists Alicia and Valerie couldn’t have been more talented and these women screamed Hollywood glamour! Jessica’s mother Karen happens to be close friends with a fabulous dress designer, Janine Dray and she designed and made Jessica’s custom wedding gown and Karen’s gown as well. The bridesmaids sparkled in their gold Portia and Scarlett gowns that were more reminiscent of Oscar worthy gowns than bridesmaids dresses.  Soon we found the statuesque groom and his equally tall brothers and groomsmen for a fabulous photo shoot in The Oak Room with Shawn Connell, formerly of Christian Oth Studios and AJ Igoglia Films. Then we were off to the  spectacular ceremony at St. Ignatius with the organ music playing Wagner’s Bridal Chorus. As Jessica and Greg walked down the aisle as husband and wife, they were cheered on by all of their guests but also by some of their students attended the ceremony.  They were all so excited to be a part of their special day!

We all made it back to The Plaza in time for cocktail hour to begin in the Terrace Room, where guests dined on a raw bar and a carving station complete with traditional Panamanian food in honor of Greg’s roots! As guests made their way to the Grand Ballroom they stopped in the Grand Ballroom Foyer to enjoy of holiday photo opportunity that Ed Libby’s team designed with snow flocked Christmas trees, and  then into the jaw dropping Grand Ballroom. Ed Libby’s team turned it into a sparkly winter wonderland complete with a fabulous floral and crystal chandelier complete with white feathers that matched Jessica’s custom dress. The tables were dressed with sequin linens that matched the bridesmaids dresses along with floating candles, white roses, orchids and tall white branches. The dusty lavender color that filled the room was a perfect ambience designed by James from Bentley Meeker Lighting and Staging. The ceiling and the stage looked as if there was snow falling around the room! Jessica and Greg were announced into the room and Brooklyn Sound got the dance floor rocking immediately!  And they didn’t stop! Toasts were given and their Ron Ben Israel cake was cut as we passed Godiva White Chocolate Martini’s around the room to keep the guests energized and in the holiday spirit. 

Eventually we moved the guests to The Rose Club for the official after party.  We created a special corner for Jessica’s mom, Karen, who even had an outfit change!  The guests loved their sliders, pizza and mini hot dogs, and I loved that we were almost done with such a perfect night! I boarded a plane to start my holiday the next morning and when I landed I had a text saying it was the most perfect night of Jessica and Greg’s life.  Their fairytale came to life, what a way to end 2018!  

By Carina Hayek

Life happens around food®, especially during the holiday season. As a company and as individuals, we raised glasses and shared plates, and none were empty for long. Food is at the heart of what we do at Great Performances, and as we celebrated with food, we also take this opportunity to celebrate food.

Celebrating food means honoring food and ingredients and being mindful of the entire process from procurement through preparation to presentation. As a newcomer to Great Performances, I’ve been impressed with our commitment to sustainability evidenced by the thoughtful creation of seasonal recipes and menus and attention to the local and sustainable procurement of ingredients.

Jon Roode, Director of Purchasing at Great Performances, primarily sources foods from within our New York Tri-State Area, roughly outlined as a 400-mile radius by the 2008 Farm Act. A challenge he faces with our desire for local, fresh, organic produce, is being able to procure sufficient quantities with shorter notice than the farms can accommodate. Ordering too far in advance means we run the risk of wasting ingredients that aren’t required for that period’s menus. It’s a complicated algorithm that requires constant adjustment. He works closely with Chef de Cuisine Mark Russell, who develops our recipes and menus to take advantage of seasonal produce, food trends, and zero waste practices.

Not only do we source produce from our certified organic farm, Katchkie Farm, we’ve developed relationships with local farms including Mead Orchards out of Tivoli, NY; Minkus Family Farms out of New Hampton, NY; and Farmer Ground Flour out of Trumansburg, NY.

Some key successes include:

  • 5,480 pounds of New York State apples and varieties include Cortland, Empire, Wine Sap, Gala, Fuji, Granny Smith, Crispin, Cameo, HoneyCrisp, Zestar, Jonagold, Golden Delicious

  • 60 gallons of New York State maple syrup, about 95% of our total consumption

  • 72% of cheeses come from New York State including McCadam White Cheddar, Nettle Meadow Kunik, Murray’s Cavemaster Reserve Project X and Cornelia, Old Chatham Sheepherding Ewe’s Blue

  • 775 pounds of New York State ground polenta, sourced from GrowNYC’s Regional Grain Project, along with Einkorn wheat berries for faro and rye berries

  • 4,860 heads of Brooklyn grown Gotham Green lettuce

  • 104,940 cage free eggs

  • 26,767 pounds of chicken breast from Goffle Road Poultry Farm in Wyckoff, NJ

As a premier caterer and hospitality company, we take seriously our commitment to local and sustainable food systems and look forward to continued successes in 2019.