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.

More Recipes

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.

By Sarah Prawl

Celebrate The Life And Achievements Of Civil Rights Leader Martin Luther King Jr. At Our Partner Venues!

Sunday, January 20 at 3 PM

WNYC & Apollo Theater Present: Apollo Uptown Hall

Unsung Champions of Civil Rights From MLK to Today

The Apollo Theater and WNYC are partnering for the sixth year to present WNYC’s 13th Annual Dr. Martin Luther King, Jr. Day celebration, Unsung Champions of Civil Rights from MLK to Today as part of the Apollo’s Uptown Hall series. WNYC’s Peabody Award-winning host Brian Lehrer and Jami Floyd, local host of All Things Considered, will moderate meaningful conversations examining Dr. King’s legacy and its impact on modern social justice movements. Learn more here.

BAM

Mon, Jan 21, 2019 at 10:30am

The 33rd Annual Brooklyn Tribute to Dr. Martin Luther King, Jr.

New York City’s largest public celebration in honor of iconic civil rights leader Dr. Martin Luther King, Jr. returns to BAM for the 33rd year. This event brings world-renowned activists, public figures, and civic leaders together with musicians and other performers to pay tribute to King’s legacy and keep his message alive. Learn more here.

Monday, January 21, 2019 from 1-3pm

Teacher Professional Development Workshop: Art as Activism

Join the Brooklyn Museum for a day of action in honor of Martin Luther King, Jr. Day, with two professional development workshops for educators to reflect on the intersection of art and racial justice and enliven their teaching practices through art engagement, facilitated by artist Nate Lewis. Learn more here.

 

By Great Performances

We’re well into 2019, and as we recover from the holidays—including putting our households back in order—we spoke to GrowNYC’s Communication Specialist, Catherine Crawford, for some ideas for how we can reduce the amount of waste we produce.

Fast fact: In the United States, we pile up 25% more trash between Thanksgiving and New Year’s than over any other similar time period in the year. That’s equivalent to the weight of two million grand pianos, in trash, each week!

GrowNYC has assembled a DIY Guide for Stop ‘N’ Swaps, an easy resource for decluttering, making it easy for sustainably-minded people to host their own community swaps and reduce waste through reuse. They have also assembled a list of sustainability tips.


 

By The Great Performances Team

On December 5th Great Performances had the privilege of producing a remarkable evening with the top three chefs in the world: Massimo Bottura of Osteria Francescana in Modena, Italy; Joan Roca of El Celler de Can Roca in Girona, Spain; and Mauro Colagreco of Restaurant Mirazur in Menton, France. We orchestrated this on behalf of the GR8 Group from Miami and the event, dubbed “Once Upon a Kitchen”, was held at one of our partner venues, Gotham Hall. This was our second time working with GR8 Group, as we supported Chef Massimo last year at his Great Arrival Saturday Dinner at Ellis Island. Coordinating three chefs was extremely challenging but also absurdly rewarding. As if that weren’t daunting enough, the great pastry chef Christina Tosi of Milk Bar in New York City prepared the dessert. Not only did we provide and source all of the ingredients at our kitchen for three days of preparation, but our culinary team stayed in sync with them during preparation and serve out. We also directed the show flow and called the timing of all three chefs, taking a turn on stage plating one of their courses in front of three hundred guests (including our Founder & CEO Liz Neumark and our President Dean Martinus).

I’ve never been more proud to be part of Great Performances. There we were working side by side with Massimo, Mauro and Joan along with their respective culinary teams, pairing up for each of the seven courses with five of their chefs and five of ours. There is no greater affirmation than when you are recognized by world class professionals. The great chefs could not have been more complimentary to our team. I have served presidents, kings and queens as well as thousands of clients over five decades as a chef, caterer and producer. But for me, personally, to collaborate and scheme with the undisputed top culinary minds in the world is unquestionably one of the highlights of my more than 50-year career in hospitality. – Ronnie Davis, Managing Director, Great Performances

As a chef striving to be great, the ability to catch a glimpse of greatness from the world’s top chefs required my attendance. It turned out to be the inspiration I needed to stay on this course and continue to push harder. Watching the top chefs manage their respective teams was magical. Everyone worked seamlessly together with an amazing flow. The food spoke for itself, simply tasting. You didn’t want to take the last bite. That night lit a spark in me that was much needed in my development: to strive for greatness everyday with no exceptions. – Corey Samuel, Chef De Cuisine, Dizzy’s Club

 

While the preparation in the days leading up to the event were challenging to the kitchen and facility itself, the event itself saw our chefs on a world stage, performing a tightly choreographed ballet with these world titans.

As the chef coordinating the event for Ronnie Davis, Managing Director at Great Performances, it was impressive to see our chefs Lauren, Shaquay, Justin, Jon, Corey, Aaron and Veronica maneuvering with finesse alongside cooks from around the world.

It is rewarding to hear from Massimo that he trusts us to control his food over anyone else in the city. – Robert Valencia, Executive Chef of Catering Production, Great Performances

It was amazing seeing and being a part of an event with four of the most acclaimed chefs in the world. Even though they are each from a different country, they had a common language and passion in a love for cuisine. – John Roode, Director of Purchasing, Great Performances

I have worked in the service industry for my entire professional career. In that time I have grown accustomed to making others’ dreams come true. Food service at this level is about creating once in a lifetime experiences every day of the week, but for the cook it is easy to fall into thinking that this is just a job and events are just another service. It is strange that a back of the house cook’s relationship to these events is so rarely considered. I found it ironic that for this event, by providing a once in a lifetime service for our guests, I, in turn, was receiving one. I was afforded the opportunity to work along side three world renowned Michelin Star Chefs with restaurants spread across Europe all in a single evening. The experience was surreal and wonderful.

As an aside, it was gratifying to face a difficult high volume service with a calm that I have earned through experience that our Michelin Star partners did not entirely share. And after working along side them, it was clear that we were every bit as good as they. Their world class technique married with our New York attitude and battle-hardened know-how truly did create a Great Performance. – Justin Schwartz, Production Sous Chef, Great Performances

Photo Credits: Ben Hider Images, Sarah Prawl