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Non-Profit Night Out at Ellis Island

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Non-Profit Night Out | Ellis Island | Managing Director Ronnie Davis

September 10th marked a milestone evening as Great Performances, in partnership with Alpine Creative and Evelyn Hill Inc., hosted Non-Profit Night Out at the Ellis Island Immigration Museum. Now in its 20th year, this gathering brings together New York City’s leading nonprofit planners for an evening of connection, reflection, and exceptional hospitality. From seasonal menus featuring Katchkie Farm produce to a first-ever “Farm Stand” where guests could take home fresh harvest, the night celebrated the power of food and community at one of America’s most iconic landmarks.

Non-Profit Night Out at Ellis Island

In “The City That Never Sleeps,” it is important to reflect on what is really important. On September 10th, along with our long-time partners Evelyn Hill Inc., we at Great Performances hosted “Non-Profit Night Out” at the Ellis Island Immigration Museum. Founded by Steve Paster of Alpine Creative, it has been an annual gathering of the top nonprofit planners in our amazing city for 20 years, and this year felt especially meaningful.

September has always been a special month in New York. It is a nonstop whirl of tourists, celebrities, and festivities both triumphant and poignant. Ellis Island, the entry point for millions of immigrants seeking freedom, is truly the beginning of the “melting pot” that makes us the most remarkable blend of cultures the world has ever seen.

There is a fundraising event almost every night in New York, and this year it is more important than ever to help them succeed. So many different kinds of organizations generate millions of needed dollars for vital charitable work that spending an evening gathering and mingling with others who share this commitment to the welfare of our society is indeed an incredibly special event. As our Founder and CEO, Liz Neumark, always says, “Life revolves around food,” and this night was a perfect example of that.

Guests enjoyed an expansive menu that highlighted both seasonality and creativity. Butlered hors d’oeuvres included Black Eyed Pea Pani Puri with peach chutney, Chicken and Pepper Jam Waffle Cones, and Smoked Tofu Jewel Boxes. Our fall repertoire continued with tasting plates such as Frenched Free Range Chicken with mushroom duxelle and black truffles, Seared Atlantic Cod with fall market vegetables, and a Vegan Torta Panzanella layered with roasted and marinated vegetables. Momofuku’s Bang Bar joined us with signature bowls, and desserts ranged from Raspberry Chocolate Mousse to whimsical Funfetti Cake Bites. 

 

 

This year, we also introduced a “Farm Stand” featuring produce from Katchkie Farm. Guests could “shop” the stand and take home fresh, organic produce — a unique and memorable way to bring the farm-to-table experience beyond the evening itself. It was another reminder of how Katchkie makes us stand apart as the first caterers in the country to own and operate an organic farm.

Evelyn Hill has been the official purveyor of hospitality on the Statue of Liberty for almost 100 years, and we at Great Performances have been serving on what is arguably America’s most important national monument since the reopening of Ellis Island and the Statue of Liberty in 1990. It has been a privilege to play a small part in some of the most memorable events that New York has ever seen.

Event Gallery

Event Menu

  • Black Eyed Pea Pani Puri with Peach Chutney (Vegan)

  • Foie Gras Toast with Brioche, Concord Grape, Pistachios (Contains Nuts)

  • Chicken & Pepper Jam Mini Waffle Cone with Chive

  • Patatas Bravas with Garlic Aioli & Salsa Brava (GF, Vegan)

  • Smoked Tofu Jewel Box with Purple Ninja Radish & Yuzu Pearls (GF, Vegan)

  • Truffle Crème & Duxelle Puff with Pickled Pioppini & Chervil (Vegan)

  • Tomato, Mozzarella & Basil Salad with Extra Virgin Olive Oil & Sea Salt (Vegetarian, GF)

  • Farm Greens & Roasted Beets with Feta & Aged Sherry Vinaigrette (Vegetarian, GF)

  • Baby Romaine & Carrot with Purple Daikon, Raspberries & Basil Vinaigrette (GF, Vegan)

  • Tuscan Kale Salad with Roasted Mushrooms, Farm Herbs, Pecorino & Lemon Vinaigrette (Vegetarian, GF)

  • Frenched Free Range Chicken with Mushroom Duxelle, Black Truffles, Potato Pearls, Haricots Verts & Oregon Pinot Noir Sauce

  • Seared Atlantic Cod with Fall Market Vegetables, Marble Potato & Lemon Pistou

  • Vegan Torta Panzanella with Roasted, Smoked & Marinated Vegetables, Herbed Polenta & Balsamic Glaze (Vegan)

  • French Onion Short Rib with Caramelized Onion, Gouda Gratin, Broccolini & Crispy Thyme (GF)

  • Chicken Bowl with Basmati Rice, Cabbage, Pickled Red Onion, Yakitori & White Sauces, Sesame Seeds

  • Cumin Beef Bowl with Braised Brisket, Basmati Rice, Cabbage, Pickled Red Onion & Spicy Scallion Cucumbers (DF)

  • Spicy Eggplant Bowl with Basmati Rice, Cabbage, Pickled Red Onion, Carrot, Cucumber, Scallion, White Sauce & Thai Basil (DF, Vegetarian)

    • Raspberry Chocolate Mousse with Raspberry Biscuit & Dried Raspberry (Vegan, GF)

    • Funfetti Cake Bite with Confetti Sprinkles

    • Lime Raindrop in a Wonton Cup (Vegan)

    • S’mores Rice Crispy Treat (Vegan)

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