BizBash Honors Liz Neumark As One of The Top 500 People in Events
By Shelley Clark
“IT’S ESPECIALLY GRATIFYING TO BE RECOGNIZED IN THIS MANNER BY BIZBASH, WHICH IS SUCH A RESPECTED AND IMPORTANT RESOURCE FOR OUR INDUSTRY.”
Liz Neumark, whose Great Performances was cited as one of the 25 Largest Women Owned Businesses in the New York Area by Crain’s New York Business earlier this year.
The Fall issue of BizBash, the quarterly publication of the country’s top resource for meeting and event planning professionals, named Liz Neumark, founder and CEO of New York City-based Great Performances as one of The Top 500 People in Events in the Catering category – one of just 19. The publication prefaces its first compilation of such a list by stating “Representing corporate events, associations, trade shows, social events and more, these people represent the best of the meeting and event industry across North America.” The fact that the list is divided into 26 categories ranging from Agencies, Audio Visual-Lighting and Corporate Producers & Strategists to Sports & Arenas, Sustainability & Corporate Responsibility and Weddings, is testimony to its comprehensive nature.
Liz grew the company into a regional catering, events and retail hospitality powerhouse with 300 full-time employees, 700 part-time and annual revenues in excess of $50 million. In the process, Neumark pioneered now common practices, such as exclusive venue partnerships, incorporating local restaurants into major multi-day events such as The Miami Open and The Miami International Boat Show and a focus on seasonal, locally sourced ingredients.
In fact, she made Great Performances an early adopter of the farm-to-table movement by introducing menus with ingredients sourced completely from within a 100-mile radius of New York City. Subsequently, she purchased 60-acres in Columbia Co., NY, where Neumark established an organic farm that is now a year-round operation supplying produce for the more than 3,000 events that Great Performances caters annually, as well as for the nine restaurants, cafés and food trucks the company operates. Great Performances was the first catering company in the country to own and operate a farm and remains the only one.
“We are using this list to showcase the talent in our industry. Liz represents one of the longtime leaders who keeps doing incredible things year after year to stay fresh and relevant” states David Adler, CEO and founder of BizBash.
THE 11TH ANNUAL NEW YORK CITY WINE AND FOOD FESTIVAL
By Sarah Prawl
Great Performances was honored to partner with Food Network & Cooking Channel New York City Wine & Food Festival for the 11th year in a row and support Food Bank For New York City and No Kid Hungry. This year’s festival also marked 11 years that we have partnered with NYCWFF as the official caterer, as well as providing kitchen resources, staffing, planning, execution and design services throughout the festival weekend.
This is always an exciting weekend for us, and we were happy to be directly involved with many events such as the Chrissy Teigen Book Release Party, Tacos & Tequila, Food Network’s 20th Birthday Party, Drag Brunch, The Grand Tasting, Backyard BBQ, Broadway Tastes, Yappie Hour and more.
We are still reeling in excitement from all of the behind-the-scenes action with Chef Lish Steiling from GDL Foods and Chef Miles Landrum from Johnny Sanchez New Orleans prepping in the GP Kitchen, as well as our Design and Culinary teams prepping around the clock for numerous events.
Thank you to everyone involved for your hard work and for making NYCWFF 2018 a weekend to remember!
Photo Credit: ©Getty Images
Not All Heroes Wear Capes
How Sous Chef Ira Brown's Quick Thinking Saved the Day!
By Sarah Prawl and Ira Brown
WHEN IT COMES TO ANY EMERGENCY, TIME IS OF THE ESSENCE, AND GP’S SOUS CHEF, IRA BROWN, WASTED NO TIME IN RUSHING TO THE AID OF SOMEONE IN NEED.
We would love to know more about you!
I’ve worked with Great Performances for 6 years now. For the last 5 years I have worked mostly on-site at events, but have recently moved into the kitchen where I oversee kitchen assignments, prepare food for events and make sure that all food items are labeled correctly for each event.
Can you tell us about your thoughts on the day the incident occurred?
I really believe that everything happens for a reason. I have only been in the kitchen for a month now, and it was just like any regular day. I had just arrived at work about an hour before and heard that someone was in distress in another part of the building. Some staff members ran into the kitchen and asked if anyone knew how to perform the Heimlich Maneuver, which I had done before, and as soon as they explained what was going on I immediately ran over there. When I arrived, the individual was unconscious, and I immediately got behind them and performed the Heimlich step-by-step until the particle had come out and they regained consciousness.
Do you consider yourself a hero?
I definitely don’t have that “Hero Complex”, I am just really thankful that I was at the right place at the right time, and really do believe that everything happens for a reason. Now that I think about it, there was a reason why I moved from on-site events to full time in the kitchen.
Food Tank
Ending Food Loss and Food Waste Together
By Sarah Prawl
AT GREAT PERFORMANCES, WE STRIVE TO HIGHLIGHT THE IMPORTANCE OF ADDRESSING FOOD WASTE AND SUSTAINABLE PRACTICES, WHILE EDUCATING THE COMMUNITY ON FOOD WASTE REDUCTION, RECYCLING AND FOOD RECOVERY INITIATIVES.
We are always excited to partner with organizations which align with our mission, and were proud to partner with Food Tank for the second annual NYC Food Tank Summit at New York University’s Tishman Auditorium and feed another sold-out (and hungry) crowd.
Focusing on topics pertaining to Food Loss and Food Waste, The Summit featured 35 speakers and panelists, as well as an engaging dialogue with audience members. Together, everyone tackled tough subjects pertaining to food loss and waste such as systematic challenges, the role restaurants and companies play in fighting food waste, solving food loss on the farm, and fighting food loss and waste from within communities. Going to the core, the discussions educated everyone on the connections between sustainability, food waste, racial justice, public health, etc., and how they all directly affect each other.
To learn more about Food Tank and how you can get involved in the fight against food waste and food loss, click here.
HARPER’S BAZAAR ICONS PARTY AT THE PLAZA HOTEL
By Ali Papalia
What Better Way To Open New York Fashion Week Than An Extravaganza At The Plaza?
On Friday, September 7, Harper’s Bazaar threw the party of the year in honor of Carine Roitfeld’s icons – a stunning portfolio of “The First Families of Music”, worthy of picking up the issue at the checkout counter. This event was a who’s who of the fashion world — models, designers and the like pulled out all the stops when it came to picking their outfit of choice for the evening. Not only were all of the guests dressed to impress, but the most chic of them all was the Grand Ballroom. The inspiration of the evening was “families that rock” – with dark red, giant gold lipsticks, the signature black carpet and a Moet Champagne tower took the party to another level.
Dressed to the nines, guests entered through Fifth Avenue crossing through the Palm Court to get the chance to view the black carpet in action! The carpet was completely abuzz with celebrities including Christina Aguilera, Adriana Lima, Gigi Hadid, Cardi B, Nicki Minaj, Christie Brinkley, Heidi Klum and many many more – click here for Harper’s Bazaar official gallery. Top show stopper Bella Hadid, in a nude cat suit, got the cameras flashing non- stop. The drinks were flowing and guests indulged in specialty cocktails by Belvedere Vodka and Stella Artois, and splits of Moet Champagne – so incredibly chic.
Christina Aguilera, the featured musical icon this year, paid tribute to the first families of music including Bruce Springsteen, Kanye West, Erykah Badu, and many more. As soon as she was ready to perform, drinks and iPhones were in hand ready to snap photos and videos of the concert. This was my first time seeing her perform and she was amazing! She has so much energy when she gets on stage and it definitely radiates throughout the crowd. She was singing for just about 50 minutes and the crowd could not stop dancing!
This event was truly memorable, it was a triple threat blending fashion, music, and The Plaza.
BEAUTY, BOMBSHELLS AND BRAZILIANS
By Jennifer Machen
BRAZIL, THE LARGEST COUNTRY IN BOTH SOUTH AMERICA AND LATIN AMERICA, CHOSE THE PLAZA TO HOLD THEIR 2018 GALA.
The Plaza is notorious for lavish affairs, and these Brazilian Bombshells seriously raised the bar. One by one, the glamorous guests dressed in brilliantly colored gowns adorned with feathers, beads, and extravagant accessories, immediately became the focal point of the event. They entered the Grand Ballroom Foyer through a rainbow of umbrellas, unveiling a festive flow of celebratory cocktails, delicious Hors d’oeuvres, including the famous Brazilian Cheese Bread, Pão de Queijo. Guests bid on rainforest and Amazonian pieces as well as inspirational art to raise money for the fearless Brazil Foundation.
The room was filled with beautiful woman and yet three very special and very tall ladies stood out especially. Gracing the guests (as well as the ceiling), these stunning “tall women” (on stilts) perfectly captured the fun essence of the evening. Dressed as flowers, they danced and breezed through cocktail hour and made Instagram moments for all, including the many Victoria’s Secret Models that were in attendance. Pictures were captured, glasses were passed, and the sociable crowd at the cocktail hour began to trickle into the Grand Ballroom.
A Brigadero Sweets table, 18 feet long and dressed to the nines, graced the Grand Ballroom upon entrance, as it does in Brazilian homes when they have guests over. Bentley Meeker designed a lighting scheme that filled the room with ambiance, inhabited the feel of the event, and enhanced the beauty of the guests. The green floral arrangements were fitting and transported the space to the rainforest. The incomparable Chef Geoff Rudaw specially designed classic upscale Brazilian fair and served a decadent Cashew Crusted Branzino with Coconut Rice, Mango Salsa, and Sweet Plantains. Devoured by the 450 guests, the plates were cleared and everyone danced the night away.
Would be remiss to not mention the beyond handsome, very famous Actor Cauã Reymond (the Brad Pitt of Brazil, if you will) who caused a photo frenzy on the red carpet and stole the hearts of every woman in the room…as well as some men (AKA our very own Mr. Manners).
What a Plaza Party.
PINK, PURPLE & RED: A SUMMER OF SOUTH ASIAN COLOR
By Kelsey Butler
THE PLAZA HOTEL IS FAMOUS FOR ITS CREAM AND GOLD EMBELLISHED GRAND BALLROOM, LUXURIOUS TERRACE ROOM, AND OLD WORLD CHARM.
However this summer, The Plaza was transformed over and over again into a South Asian wonderland of over the top flowers, color, and lavish décor. It is true that the Grand Ballroom needs little to enhance its stunning beauty, but one of the things I love the most of South Asian weddings are their ability to work off of the existing trimmings and really light up the room with a burst of color.
We started out the summer celebrating a wonderful couple, Neil & Saritha, with a day full of traditional Indian ceremonies starting out with the “Swing Ceremony”, where the couple was showered with flowers while they swung together on a beautifully decorated swing. Later in the day as a welcome for their main ceremony, the couple offered guests personalized coconuts to drink out of! They were a delicious refreshment for a warm May afternoon and a huge hit with their friends and family.
Moving through the summer we saw an array of colors and décor with red being a statement color of 2018; red indicating both sensuality and purity and very commonly used in marriage. Tiya Nandi wore a stunning red sari to complement her red and gold mandap in the Terrace Room, and Nikita Kohli chose all red accents in her Ballroom décor complete with a red floral centerpiece hanging between the chandeliers!
The Grand Ballroom was yet again transformed for Priyanka & Vikram’s celebration and this time everything was purple! From purple lemonade that was butler passed as guests entered the ceremony, to the flowers on their cake, and finally the Ballroom was a purple wonderland with sweeping purple flowers that cascaded off of their elegant dinner tables.
Our final South Asian Wedding of the summer was Divya Mandava & Jon Garrett’s “American day” ceremony and final reception of a weekend of ceremonies and celebration. This décor mixed traditional over the top Indian colors and flowers with a more traditional and classic Plaza look. Their guests entered the Terrace Room for a traditional American ceremony, and then moved into the Ballroom to be surprised by yet another floral centerpiece capturing their attention from the ceiling and a beautiful pink wash of color!
We look forward to many more South Asian weddings and to see how time transforms tradition and the class of The Plaza even further.
PLAZA ARCHIVE - THE EDWARDIAN ROOM
By Rob Arango
Welcome to my new column introducing historical tidbits of the legendary Plaza. My first stop is the most pristine real estate spot in New York City—the famed Edwardian Room with enormous windows facing Central Park South and Fifth Avenue and 59th Street.
There is no other address like this turn of the century Victorian room. In 1980 I dined in the Edwardian Room with my parents and it was one of the first times I had worn my customary blue blazer and grey flannel slacks. We sat near the window overlooking Central Park. I remember having veal Oscar for the main course. After dinner, my mother asked me to dance with her. She told me how to do the simple box step. I was only 14 but for one brief moment I felt like Gene Kelly on the tiny dance floor.
In 1920 the doors opened to men only and it became the hotel’s premiere dining room. When making reservations men would ask for The Men’s Café. At the time it quickly became the first of its kind “Power Breakfast” in Midtown. Major political, business tycoons and movie stars would dine for breakfast to be seen among New York’s elite. The dining experience was true to its time in culinary history – starters included Hearts of Artichokes, Pate Maison and Cape Cod Oysters. Popular fish courses were Filet of English Sole Mervina and Olivette Potatoes Persillees. The star of beef courses was the famed Roast Prime Ribs of Beef au Cresson with Baked Potato (a SPLURGE at 75 cents EXTRA). Dessert specials were various fruit pies, Lemon Meringue, custard rice pudding and assorted sherbets. All ending with Demi-Tasse, of course.
It was called the “Plaza Restaurant” until 1955. Then it was named as the “Edwardian Room” after the time period of when the hotel was built – 1900’s aka Edwardian era.
In December 2018 I will be hosting a dinner for 175 guests. The menu will be a bit healthier in choices, all nut-free, and of course a silent vegan and gluten-free option. Times have changed but the room still holds over 100 years of dining stories all waiting to be told.
For a limited time, you can have the unique opportunity to host an event in the Edwardian Room. Please call 212-549-0550 to inquire.
A YUMMY SEPTEMBER
By Liz Neumark
It started with Labor Day weekend, naturally. Laboring in the field, gathering delicious fresh veggies; laboring in the kitchen, preparing a feast for family and friends. Nothing is more fun than an all local buffet – the 10-mile menu with the bounty of Katchkie Farm and the Hudson Farmers Market.
What’s next? Jewish New Year, featuring a major food-focused gathering around the table, ushering in a peaceful, delicious and hopeful new year. There have been numerous visits to restaurants, new and old, catching up post-summer with friends; Kish Kash, Blue Bird from London and abcV to name a few. There were GP parties where our clients embrace our love for seasonality. Trips to Union Square Greenmarket filled in the gaps at my city kitchen along with my weekly workplace CSA bag.
Yes, there was a mid-month Fast Day, but the evening feast more than made up for the deprivation. The bagels and fish from Sables were the stuff dreams are made of (and dream I did! I’ve been back there twice for their addictive herring).
Even the canning got out of control and at months end, the inventory is at 800+ jars. Cook, can, nibble. Cook, can, nibble. The 72 jars of concord grape jelly came out perfectly, equal parts grape and sugar – it is no wonder grape jelly is everyone’s favorite. How about this new one: Salted Brown Sugar Peach Jam? And the fermenting containers of hot sauce are bubbling away. The end is in sight (perhaps). Get your requests in!
Then there is the BEST day of the year – The Vendy Awards on Governors Island: aka the Oscars of the Food Truck World. My daughter and I have a tradition of arriving early and eating our hearts out! The Vendy’s is a fundraiser for the Street Vendor Project which works stands up for vendors rights, many of whom are immigrants and people of color. Its vital work includes lobbying for increasing the cap on food vending permits. Please, support them by feasting with food truck and street vendors often. The 2019 winners are a creative and highly motivated group of entrepreneurs and chefs.
Life does happen around food, especially when we are eating together.
MAE MAE CAFE IS HALLOWEEN HAPPY!
By Sarah Prawl
Mae Mae Cafe is serving up a batch of spooky cocktails to get you in the Halloween Spirit! Stop by during our Halloween Happy Hour before the annual Halloween Parade, or the Hudson Yard Scavenger Hunt!
WHAT’S ON THE MENU?
End of Days (Non-Alcoholic):
Lemonade with a shot of Expresso
Pome Blood & Te-Kill-Ya (Tequila) :
Silver Tequila, Lime Juice, fresh-squeezed Pomegranate Syrup, dash of Orange Bitters
MAE MAE IS EXCITED TO ANNOUNCE NEW HOURS, FALL MENUS, MORE SPECIALS AND HAPPY HOUR! BEGINNING OCTOBER 1ST, MAE MAE’S HOURS ARE NOW:
Monday-Friday
Lunch
11:30 AM to 4 PM
Happy Hour
4 PM to Close
Saturday & Sunday: Closed
MAE MAE CAFE'S NEW FALL MENU
Starters
Fall Produce Platter – Charred Carrots, Roasted Turnips, Broccoli Rabe, Goat Cheese Bon Bon, Farm Egg, Red Pepper Aioli
Katchkie Farm Pickled Veggies
Veggie Soup of the Day
Salads
Fall Greens – Grapes, Pecans, Apple, Maple Vin
Roasted Acorn Squash Salad – Lemony Hummus, Arugula, Pepitas, Salsa Verde
Farmers Bowl – Fall Greens, Charred Carrots, Farrow, French Lentils, Broccoli Rabe, Lemon Vin
Entrees
Flatbread – Caramelized Brussels, Onions, Bacon with Lemony Ricotta, Parmesan
Roasted Salmon – Butternut squash, Broccoli Rabe, Salsa verde
Chicken Saltimbocca Sandwich – Prosciutto, Grilled chicken Cutlet, Sage, Provolone
Avocado Toast – Sourdough Toast, Fried Farm Egg
All Day Bacon Egg & Cheese – Bacon, Tumble Weed Cheddar, Kettle Chips
Mae Mae Veggie Burger – Goat Cheese, Onion Aioli, Thunder Pickle, Kettle Chips
Nanas Meatballs – Parmesan, Garlic Toast
Desserts
Cookies
Pies
Mae Mae will launch a new selection of cocktails, beer, wine and spirits and a Happy Hour Bar Bites Menu, served weekdays from 4pm – Close. Food and drink specials will also be announced weekly to our loyal community.
To learn more, call (212) 924-5109 or email maemaecafe@greatperformances.com. And don’t forget to add @MaeMaeCafe on Instagram!