FEATURED EVENT: HOT BREAD KITCHEN FÊTE FOR 15

By Great Performances

On June 7, 2023,  Hot Bread Kitchen celebrated 15 years of Investing in Breadwinners at their Fête for 15 at The Altman Building in New York City. We were delighted to be their catering partner, and Gary Bedigan, Senior Event Director, and Kevin Jaeger, Event Producer, worked closely with the Hot Bread Kitchen team and the guest chefs to ensure the event went smoothly and that the food and service were beyond par. This included coordinating with dozens of chefs and our culinary team to create a feast for 300 guests including a VIP tasting experience featuring David Waltuck of Chanterelle; Regina Onal of Oohlam; Camari Mick and Mary Attea of The Musket Room and Rafs New York; and Chef Jae of KJUN.

Honoring longtime Hot Bread Kitchen Board Chair Diana Taylor and partners King Arthur Baking Company, the Fête for 15 Breadwinners Benefit gave guests a taste of the diverse flavors and talents of our city–and of Hot Bread Kitchen’s impact on our community and beyond. 

During this evening of community and culinary magic hosted by Gail Simmons, they gave a toast to the collaboration, dedication, and growth that have helped hundreds of women and people of color launch culinary careers and achieve economic mobility over the past 15 years.

Check out the photo gallery and menu below.

Photo credit Eric Vitale Photography

A LIFE CHANGING MEAL

BREAD BASKET

Mar Biscuits, Hav & Mar
with teff and honey. Vegetarian.

Blue Cornbread, Hav & Mar
with togarashi and blue mas
a. Vegetarian

Hot Bread Kitchen Challah Roll
Vegan

AMUSE

Jerk Chicken Taco, 2 Girls & A Cookshop
Hot Bread Kitchen Breadwinner
Contains nuts. Vegetarian taco available on request.

FAMILY STYLE ENTRÉES

Sofrito Roasted Chicken, Tatiana by Chef Kwame
Sazón Tomato Stew, Gordal & Castelvetrano Olives, Tarragon
Dairy Free, Gluten Free

Braised Oxtails, Tatiana by Chef Kwame
Thumbelina Carrot, Chayote Squash
Gluten Free

SHAQUANDA’S HOT PEPPER SAUCE
Hot Bread Kitchen Breadwinner

FAMILY STYLE SIDES

Plantain, Green Pepper & Arugula Salad, Zoe’s Ghana Kitchen
Vegan, Gluten Free

Taro & Sweet Potato Curry, Zoe’s Ghana Kitchen
Contains nuts. Vegan, Gluten Free

Pan Fried Okra, Zoe’s Ghana Kitchen
Vegan, Gluten Free

Rice & Peas, Tatiana by Chef Kwame
Contains nuts. Vegetarian

VINEYARD BRANDS WINES

Comtesse de Malet Roquefort Bordeaux Blanc 2020
Comtesse de Malet Roquefort Bordeaux Rouge 2019

BUTLERED HORS D’OEUVRES

Pizzette Tomato, Ci Siamo
Calabrian Chili

Vegetable Lumpiang, OohlamNY

Shrimp Lumpiang, Oohlam NY

Beef Sudanese Sambuxas, Sambuxa NYC

Feta Dill Sudanese Sambuxas, Sambuxa NYC

Carrot Tartar
Parsley, Horseradish, Capers, Dijon, Onyx Crisp

Tuna in a Birds Nest
Tuna, Wasabi Sesame Yuzu Vinaigrette, Wasabi Tobiko, Micro Shiso

Green Chickpea Pani Puri
Mint, Candied Cumin Seeds

 

DESSERT RECEPTION

Spiced Walnut Baklava, BiBi’s Bakery

Vegan Coconut Almond Baklava, BiBi’s Bakery

Chocolate Barbary Cookies, BiBi’s Bakery

Jeweled Tea Cookies, BiBi’s Bakery

Tricolore Sundae, Mel’s Pizzeria

Petit Four, Natasha Pickowicz

Photo credit Eric Vitale

FEATURED EVENT:
TELEVISAUNIVISION UPFRONT AT PIER 36

By Great Performances

On May 16, we were thrilled to be the catering partners for TelevisaUnivision’s upfront at Pier 36 (Basketball City). Their team was incredible to work with and it was a fun challenge to design a menu that matched their creativity, vision, and theme “Grow with Us.”

Our custom menu included items from all over the Latin diaspora, and we were able to include The Sylvia Center, who they had featured in a segment in March. We also customized vessels and food sizes to match the branded items they provided, including empanada sleeves and stirrers.

We also worked with La Newyorkina, a local Latin vendor we partner with regularly and feature as part of our People’s Kitchen program.

The Menu

Passed Hors d’Oeuvres

  • Poblano Chicken Salad, Yukon Gold Potato Crisp
  • Grilled Skirt Steak, Chimichurri, Plantain Crisp
  • Short Rib Tostada, Corn Tortilla, Radish, Cilantro, Chipotle Crema, Chili Demi-Glace
  • Fluke Ceviche, Leche de Tigre, Cilantro, Red Jalapeño, Rice Crisp
  • Grilled Shrimp, Adobo, Olives
  • Maiz Tostado con Aji Amarillo

Empanada Station

  • Chicken Adobo, Crema de Rocoto
  • Spinach, Mushroom, and Manchego
  • Puerto Rican Beef & Plantain
  • Apple Nutella

El Caribe Station

  • Pollo Guisado with Yellow Rice, Cucumber, Pepper Slaw
  • The Sylvia Center Jicama Slaw
  • Grilled Mahi Mahi, Coconut Pineapple Salsa
  • Yucca Frito con Huancaína

Casa Havana Station

  • Cuban Sandwiches
  • Ropa Vieja with Yellow Rice
  • Plantain Chips

Ranchito Station

  • Quinoa Stuffed Enchiladas, Salsa Verde
  • Braised Short Rib Quesadilla
  • Avocado Tostadas
  • Grilled Corn Salad

Dessert Station

  • Cinnamon Churros
  • Guava and Cheese Hand Pies
  • Fruit Skewers with Chamoy and Tajin

FEATURED EVENT:
OHNY OPEN CITY BENEFIT AT POWERHOUSE ARTS

By Great Performances

On May 18, Open House New York hosted its Open City Benefit, a “celebration of the power of place and new possibilities for our city.” They celebrated at the newly transformed Powerhouse Arts; the just-opened venue – once a power plant – is now a contemporary art center and large-scale fabrication studio. As long-time OHNY supporters (Liz Neumark, CEO and Founder of Great Performances, currently sits on the board), we were thrilled to be their catering partner for this 400-person gala.

Powerhouse Arts is a dynamic venue for an event. Large, open spaces provide the perfect canvas for the most active imaginations. As caterers feeding 400 people family-style, it presented a significant challenge: due to the size and scope of the space and event, serving a hot meal would be challenging.

Morgan Golumbuk, Senior Event Director, collaborated with the OHNY team and GP Culinary Director Andrew Smith to curate a menu that would be delicious served at room temperature. We developed two brand-new seasonal protein dishes for the occasion and engaged with partner Eat Offbeat to provide a couple of their incredibly delicious recipes (that just happened to be vegan!): their Chickpea Salad and their Iraqi Sumac Salad.

We tapped into a local source for dessert, serving rainbow-sprinkled cake pops, chocolate-covered Oreos with vibrant drizzles, and multi-hued macarons from Buttermilk Bakeshop. The colorful theme was a nod to the dynamic graffiti and murals covering the venue’s historic brick walls.

FEATURED EVENT: A BLACK TIE CELEBRATION AND FUNDRAISER AT THE GLASSHOUSE

By Great Performances

After several years of stops and starts and stops again, we’ve been delighted to fill our days with planning and running events for many of our long-time clients at a variety of venues. This past May, we were especially thrilled to execute an event for a health network who hosted their first inaugural black tie celebration and fundraiser at The Glasshouse, one of the most stunning event spaces in New York City. With almost 1,000 people in attendance, it’s an event that they won’t forget – with foods they’ll crave – for a long time.

Guests’ eyes were delighted at every turn as they took in the scenery of the Manhattan skyline, the Hudson River, and beyond; and as they viewed the delectable food on display on trays being passed by our team, at stations, and at chef showcases.

An objective for the event was to encourage mingling and guest interaction, a trend we’ve been observing for the better part of the year. Many organizations are trying to find ways to reduce the time guests spend locked down at a table, instead looking for ways to get guests moving and mingling. Food and beverage stations spread out across the space provided natural cues to encourage guests to move around, explore the space, and engage with others.

It’s an acknowledged truth that we eat with our eyes first, and we pulled out all the stops for this event, serving a variety of passed hors d’oeuvres, setting up multiple stations across the space, and creating intimate, engaging vignettes with our Atelier Stations. From fun presentations of comfort foods like shrimp and grits and spaghetti and meatballs to decadent delights like foie gras, lobster tails, and truffles, we had something for everyone.

Read on to explore the space and vicariously enjoy our food through photos.

Recently opened in 2021, The Glasshouse is the perfect venue for large, high-end events. Located on 12th Avenue between 48th and 49th Streets, Glasshouse features panoramic views of Manhattan, the Hudson River, and beyond from two event terraces, private terraces off their Green Rooms, and the floor-to-ceiling windows throughout the space. State-of-the-art technology for lighting, audio, and video support all visual and audio effects, including a premium experience for entertainment and private concerts. Additionally, the space has the infrastructure for enhanced installations including video walls, step & repeats, and more.

With 75,000 square feet of space and capacity for 1,850 people, the spaces are configurable to allow for varying room sizes and shapes. Truly, an event planner’s dream.

Learn more about Glasshouse at this link.

Hors d'Oeuvres - Luxurious Bites for all Palates

Cater waiters dressed in black processed throughout the space carrying our custom made Busker Trays containing delicious bites of BBQ Shrimp and Poblano Peppers on a Stone Ground Grit Cake. Our chefs turned homestyle comfort foods like shrimp and grits and the spaghetti and meatballs into eye catching bites; created vegan and gluten free hors d’oeuvres like our Habanero Smoked Tofu Tacos on Watermelon Radish Bites that were anything but bland; and created fun plays on dishes like our twist on a classic PBJ with Hudson Valley Foie Gras, Pistachio Butter, and Sour Cherry Preserves and our Duck Rillette Fritter with Cranberry Port Jam on a Rosemary Skewer.

Bright bold flavors, comfort food made luxurious, and decadent bites that hit every taste bad came with enough variety to satisfy a variety of dietary preferences from vegan to gluten free to keto.

Stations - Global Flavors

Strategically spaced throughout the venue, our themed stations captured global flavors and featured regional favorites with a Great Performances twist.

Our Carving Station featured an assortment of carved-to-order meats with accompanying sauces and sides

  • 32oz Bone-In Ribeye with a trio of sauces: Bordelaise, Chimichurri, Horseradish Cream
  • Roast Duck Breast Lapérouse with Gruyère and Mustard
  • Foie Gras Terrine with Pomegranate Gelée, Pistachio Crumble
  • Classic Pommes Duchesse
  • Broccoli Rabe with Lemon, Garlic, Pine Nuts

Our Pinxtos Station featured flavors of Northern Spain and the Basque region

  • Basque Chicken with Tri Colored Peppers, Onions
  • Tortilla Española
  • Aged Manchego and Mushroom Brochettes
  • Wild Cèpes with Cured Quail Yolks
  • Croquetas de Bacalao
  • Hand Carved Jamón
  • Hearts of Palm Salad

Our Seafood Station brought delicacies from the seas and oceans prepared in a variety of styles

  • Crab Salad with Pomelo, Mint
  • Lightly Cured Arctic Char with Olive Oil Poached Peppers, Anchovy
  • Colossal Shrimp with Lemon-Tarragon Aioli and Horseradish and Smoked Tomato Cocktail Sauce
  • Chilled Lobster Tail
  • West Coast Oysters (Fanny Bay, Kumamoto, Big Cove) with Mignonette
  • Young Coconut Aguachile with Avocado, Lime, Cilantro

Tuscan Station transported us to the sun-soaked hill towns of Italy

  • Sage-Stuffed Veal Breast Roulade – Braised Gigante Beans
  • Ricotta Stuffed Ravioli – Morels, Sweet Peas, Parmesan
  • Cavatelli Primavera – Fiore di Sardo Fondutti
  • Grilled Asparagus – Ricotta Salata, Lemon, Basil
  • Eggplant Milanese – Roasted Cherry Tomatoes
  • Roasted Sweet Yellow Peppers – Black Olive, Yellow Raisins, Capers, Anchovy
  • Baguette Spike

Atelier Stations - Showcasing Chefs' Magic

We featured four showcase stations – our Atelier Stations – that allowed our chefs to create made-to-order luxurious dishes. Our chefs demonstrated their great skill, precision, and attention to detail as they crafted their dishes.

  • Japanese Turnips, Eryngii, Matsutake, Trumpet Mushrooms, Black Truffle, Smoked Dashi, Broth
  • Red Snapper Leche de Tigre Ceviche
  • Fresh Cut Toro, Caviar, Yuzu Pearls, Gold Leaf
  • Seared 45-Day Dry-Aged Kobe Sirloin, Japanese Uni and Shiitake Summer Roll (Madeira Gastrique, Oyster Sauce, Chive Purée)

Sweet Finish - Desserts that Captured the Imaginations and Hearts

And of course, what meal is complete without a Dessert Station that offered sweet and savory treats

  • Golden Pistachio Praline Chocolate Truffle on a Gold Lollipop Stick
  • Three-Layer Panna Cotta with Coconut Cream, Passion Fruit, Blackberry
  • Espresso Boca Negra Cake
  • Buckwheat Sable Raspberry Chantilly Creamwich
  • Chocolate & Cheese Board

We also invited a few of our favorite partners to join us and share their specialty desserts: La Newyorkina with their famous paletitas and Fluff n Fluff with their playful and dramatic cotton candy.

By Amanda DiUglio

Nothing says summer like a weekend in the Hamptons, and nobody does it quite like Saks Fifth Avenue and Bumble BFF. They took over Hero Beach Club for “Saks by the Sea, a Saks and Bumble BFF Bee-Treat,” an amazing weekend retreat for some very VIP guests. We worked with IMG to create an unforgettable weekend with R+R by the beach and pool, specially curated experiences, and of course, incredible local fare. From the Strawberry Basil Prosecco Pops and Charcuterie Plates that greeted each guest, each and every detail was designed to capture the spirit of a weekend in the Hamptons.

Guests relaxed in the sun by the pool or on the beach, made more luxe with the contents of their curated gift bags. There were also opportunities to stretch with a yoga lesson from Hilaria Baldwin, to de-stress with Happy Not Perfect, a meditation session with Poppy Jamie, or to hang ten in a surfing class at Montauk native Austin Avery Eckardt’s Surf Camp.

Dinners each night were focused on community and featured local foods. One night we held a farm-to-table family-style meal which encouraged guests to interact with and over the food, followed by a movie night projected onto the sail of a boat. The following night we held a magical clam bake with Duryea’s Lobsters. Of course, we closed with s’mores made with branded graham crackers as guests relaxed around a bonfire, watched fire dancers perform, and listened to live music.

The “Saks by the Sea” theme was repeated throughout the event, from branded coconuts filled with our signature Luau Rum Cocktail to the cups, pool towels, and sand art. Saks, Bumble BFF, and IMG were great partners, and it was the perfect way to round out our summer in the Hamptons.