Camouflage by Ai Weiwei Opening | Four Freedoms Park | Linda Abbey, Senior Vice President
Great Performances was honored to once again partner with Four Freedoms Park, a cultural nonprofit dedicated to celebrating Franklin D. Roosevelt’s legacy, for the opening of Ai Weiwei’s Camouflage installation. As a long-term and trusted catering partner for the park, GP helped create a welcoming, contemporary cocktail reception that complemented the powerful art on view. For Linda Abbey — who has been with GP since its earliest days and who has a deep admiration for Ai Weiwei — the event was especially meaningful.
Have you ever taken the tram at 59th Street? It is quite thrilling to ascend over the East River to Roosevelt Island, and the ride is always much too short. What awaits on the Island, however, is the magnificent and evocative Four Freedoms Park — the bucolic four-acre memorial to Franklin D. Roosevelt celebrating the Four Freedoms he articulated in his 1941 State of the Union address: the freedoms of speech and worship, and the freedoms from want and fear.
While the Park itself is inviting with stunning views of Manhattan’s East Side, it is currently even more so with Camouflage, an art installation by activist Chinese artist Ai Weiwei. The exhibit is his “personal commentary on what is unfolding politically and culturally in our time.” Sections of the park are covered with camouflage netting intended to provoke discussion about the current administration’s efforts to shape public discourse. Visitors are encouraged to participate by writing wishes on ribbons that are then attached to the netting.
The camouflage, however, has a whimsical touch. Look closely and you will see patterns of cats — and, if you have the patience, a single dog. It is intentionally not military, as that pattern implies harm. Instead, the cat motif pays homage to the cat rescue shelter near the park. “I believe you can judge a society’s humanity by how it treats animals,” the artist explained. The exhibit runs through November 10th.
This year, the opening reception returned to the park after several years at 620 Loft & Garden. The directive — guided by Howard Axel, CEO of Four Freedoms Park and a longtime friend of GP — was to create the feel of a contemporary art opening. Howard envisioned a lively, cocktail-style evening that matched the vibrancy of the exhibit. Great Performances designed a passed hors d’oeuvres and bar menu that was balanced, seasonal, and celebratory.
The weather was perfect, the art was inspiring, and the company was delightful. At one point, I ran into an old colleague from my days managing a GP venue, who later wrote to say how delicious the food was — and even asked GP to cater a personal event. These moments always remind me how food, art, and community intersect in meaningful ways.
Great Performances has partnered with Four Freedoms Park for many years, supporting this cultural landmark with thoughtful hospitality that enhances its art, architecture, and views. It was a privilege to help bring this extraordinary evening to life.
Event Gallery
Event Menu
Mushroom Mole Taco (Vegan, GF)
Burrata Peperonata Tart (Vegetarian)
Peruvian Potato Cup with Comté Fondue (Vegetarian, GF)
Smoked Salmon Napoleon with Horseradish Cream and Dill
Coconut Shrimp with Apricot Mustard
BBQ Short Rib with Roasted Poblano and Stone Ground Grits
Reuben Fritters with Corned Beef, Sauerkraut, Swiss Cheese & Russian Dressing
Pulled Poblano Lime Chicken with Crisp Grits Cake, Pickled Shallot & Ricotta Salata
Raspberry Hibiscus Mule (Vodka, Raspberry, Hibiscus, Ginger Beer)
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)
There’s something unmistakably enchanting about summer. Maybe it’s the long, golden days that stretch into star-kissed nights, or the way flowers and fruits burst into their fullest expression, transforming farms and gardens into lush, vibrant playgrounds. For couples looking to say “I do,” summer offers a season rich with warmth, joy, and celebration.
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At Great Performances, we’ve had the pleasure of crafting unforgettable summer weddings, each one radiating with the energy and light of the season. Whether you’re dreaming of an elegant garden affair, a rustic-chic barn reception, or a glamorous rooftop soirée with sweeping sunset views, summer is a season full of bold possibilities.
Why Summer?
Summer weddings capture the spirit of abundance and light. From June through August, New York and the Hudson Valley come alive with ripe fruit, blooming fields, and warm breezes. Our farm is in its prime, overflowing with sunflowers, heirloom tomatoes, herbs, and other seasonal delights that inspire both our menus and floral arrangements.
You’ll enjoy late sunsets that give you more time for outdoor celebrations and breathtaking golden-hour photography. Summer also offers a wider window for alfresco dining, lawn games, and barefoot dances under the stars.
A Few Planning Tips
Summer weddings capture the spirit of abundance and light. From June through August, New York and the Hudson Valley come alive with ripe fruit, blooming fields, and warm breezes. Our farm is in its prime, overflowing with sunflowers, heirloom tomatoes, herbs, and other seasonal delights that inspire both our menus and floral arrangements.
You’ll enjoy late sunsets that give you more time for outdoor celebrations and breathtaking golden-hour photography. Summer also offers a wider window for alfresco dining, lawn games, and barefoot dances under the stars.
A Few Planning Tips
Think shade and hydration – Summer temperatures can soar, so plan for shade, fans, or elegant parasols for guests during ceremonies. Refreshing drinks stations with fruit-infused water or chilled signature cocktails are a must.
Seasonal bites – Lean into the season with light, fresh dishes that feature summer’s best produce. Our culinary team loves creating menus with chilled soups, grilled vegetables, and farm-fresh desserts.
Stay cool – Consider attire that’s breathable and event-friendly, and chat with your stylist about weather-proofing your hair and makeup for heat and humidity.
Summer Weddings, Your Way
Whether you imagine saying your vows under a floral-draped arbor, clinking glasses at a vineyard estate, or hosting a weekend-long celebration in the country, summer provides a perfect stage.
At Great Performances, we collaborate closely with our couples to shape their summer wedding vision—every element grounded in creativity, sustainability, and genuine hospitality. If you’re dreaming of a wedding filled with sunshine, laughter, and peak-season beauty, we’re ready to help bring your day to life.
Let’s create something radiant together.
Wedding Inspiration
As the days stretch long and golden, our palates begin to crave what the season gives us in abundance: freshness. This summer, cocktails are getting a verdant twist, with bartenders and home mixologists leaning into the beauty of botanicals, the brightness of citrus, and the aromatic charm of fresh herbs.
Gone are the days when summer drinks were just sweet and boozy. Today’s cocktails are layered, balanced, and inspired by the garden — drawing flavor from rosemary sprigs, lavender buds, basil leaves, and cucumber slices. Whether it’s a lavender lemonade spritz or a basil-infused margarita, these herbaceous additions bring complexity and a dose of natural elegance to your glass.
Citrus is, of course, a summertime staple, but this year, it’s not just about squeezing in a wedge of lime. Citrus is being reimagined — infused into syrups, muddled with fresh herbs, or paired with floral liqueurs to create drinks that are as beautiful to look at as they are refreshing to sip.
To celebrate this botanical trend, we’re thrilled to feature a summer cocktail from our restaurant partner Clara, located inside the New York Historical. This Cucumber and Rosemary Gin and Tonic is the kind of drink you want in hand while lounging on a terrace or watching the sun dip behind the skyline. It’s crisp, herbal, and subtly sweet — a perfect summer pour.
Cocktail Recipe: Cucumber and Rosemary Gin & Tonic
Ingredients
- 1.5 oz Beefeater London Dry Gin
- 3 cucumber slices, muddled
- 1 oz rosemary lemon syrup (recipe below)
- Tonic water, to top
- Cucumber slice, for garnish
Procedure
- Muddle cucumber slices in a shaker.
- Add gin and rosemary lemon syrup, then shake with ice.
- Strain into a glass filled with fresh ice and top with tonic water.
- Garnish with a cucumber slice.
Rosemary Lemon Syrup
Ingredients
- 1/4 cup water
- 1/4 cup sugar
- 1 rosemary sprig
- Juice of 1/2 lemon
Procedure
Combine water, sugar, and rosemary in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in lemon juice, and let steep until cool. Strain and store in the fridge for up to one week.
This cocktail is summer sophistication in a glass — crisp cucumber coolness meets the depth of rosemary and the brightness of lemon, with the gin’s botanicals tying everything together. It’s a refreshing way to embrace the season’s flavors while keeping things simple and elegant.
Whether you’re crafting drinks at home or looking for inspiration for your next event, don’t be afraid to experiment with the contents of your garden or windowsill herb box. Summer’s here — and it tastes like rosemary and sunshine.
More Cocktail Inspiration
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
We’ve asked our chefs to share their best tips for being frugal and sustainable in their kitchens. Chef Anastassia Batsoula-Deuel shares some of the things she does at home regularly to reduce food waste and to keep things extra delicious! Not only are she and her husband chefs, but they also grow a lot of produce at their home.
Food Scraps Stock
Keep a bag in the freezer for food scraps such as carrot peels, onion and celery ends, parsley and thyme stems. And another bag for chicken carcasses from roasted chickens. Sometimes other scraps make their way in there too. Once the bags are full, a chicken stock is made, adding peppercorns and bay leaf. Less waste & a stock is made!
Using It All
We use the whole vegetable when we roast cauliflower and broccoli. The leaves get nice and crunchy; it’s a fun change in texture.
Saving Your Brine
I save a good pickle brine and use stems from kale or batons of radish in there until they are nice and pickled.
Not Your Boring Salad Dressing
Random spices laying around ? Throw them in the blender with some dijon, your favorite vinegar, and drizzle in some extra virgin olive oil for fun, creative vinaigrette.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
Adam Kaye, co-founder of The Spare Food Co. recently partnered with The Sylvia Center to curate the menu for their Art of Cooking Gala. This month, in celebration of The Sylvia Center and sustainability, he shares some recipes that ensure full utilization of ingredients including a carrot top pesto, a radish greens aioli, and a fermented beet greens.
Carrot Top Pesto Recipe
Ingredients
- 3 cups carrot tops, rinsed and chopped
- ½ cup basil
- ¼ cup grated parmesan cheese
- ½ cup nuts (walnuts, almonds, pinenuts, etc.)
- 1 garlic clove, smashed
- 1.5 cups vegetable oil, chilled
- salt and pepper to taste
Method
- Bring a medium pot of well-salted water to a boil. Fill a mixing bowl with iced water.
- Blanch the carrot tops in the boiling water for 1 minute. Add the basil, stir and cook for another 30 seconds. Strain the greens over a colander in the sink. Immediately plunge into the bowl of ice water. Chill completely.
- Drain the blanched greens. Squeeze out as much of the water as possible and roughly chop on a cutting board.
- Place the blanched, chopped greens into a blender with the remaining ingredients.
- Puree on high for about 1 minute until you have a smooth, bright green pesto. Season with salt and pepper as needed.
- Serve or chill immediately.
Radish Greens Aioli
Ingredients
- 3 cups radish greens (or turnip greens), washed and chopped
- 1 cup Italian parsley leaves, roughly chopped
- ½ cup tarragon leaves, roughly chopped
- 6 cornichons
- ½ tsp minced garlic
- 1.5 Tbsp Dijon mustard
- 2 soft cooked eggs (5-6 minute boiled egg, chilled and peeled)
- 1 – 1.25 cups vegetable oil (grapeseed or blended olive oil)
- salt and pepper to taste
Method
- Combine the cornichons, garlic, mustard and eggs in a blender.
- With the blender running, very slowly add the oil to emulsify.
- Add the greens and herbs to the blender and puree until smooth and emulsified and you have a green aioli
- Season with salt and pepper. If needed, add a splash of cornichon liquid for more acidity.
- Chill immediately
Fermented Beet Greens Condiment
The idea here is to incorporate some finely chopped fermented beet greens into a green sauce that you might already make. I’m thinking along the lines of an Italian Salsa Verde or Chimichurri or Chermoula or Zhoug – I think something that has some heat and spice would be nice as a contrast to the other two green sauces.
Prepare the fermented beet greens as though you were making sauerkraut. You can check out Adam’s video for Watermelon Rind Sauerkraut on Instagram here.
- wash and chop the beet greens
- mix well with coarse salt (2% weight of the greens)
- it should get liquidy; if it isn’t creating enough liquid, add a little 1.5% salt brine
- press down, cover, and allow to ferment at room temperature for about a week
New York City is a city of hidden gems—remarkable spaces, architectural wonders, and transformative projects that shape how we live, work, and connect. Yet, so many of these places remain just out of reach for the average New Yorker. Open House New York (OHNY) has spent over two decades breaking down those barriers, giving the public rare behind-the-scenes access to the city’s most fascinating buildings, infrastructure, and public spaces.
Through year-round programs and the annual OHNY Weekend festival, the organization invites New Yorkers to explore, question, and better understand the spaces that define urban life. From historic landmarks to cutting-edge sustainable developments, OHNY highlights the power of thoughtful urban planning and design while advocating for a more open and accessible city for all.
But none of this work would be possible without the support of the community. That’s where the Open City Benefit, OHNY’s signature fundraising gala, comes in.
An Evening at the Brooklyn Navy Yard: The Open City Benefit
On Wednesday, April 30, 2025, from 6:00 PM to 9:00 PM, OHNY will host its annual Open City Benefit at Building 303 in the Brooklyn Navy Yard. This event is not just a fundraiser—it’s a celebration of OHNY’s mission and the incredible places and people shaping the future of New York City.
The evening will bring together hundreds of architects, urbanists, city leaders, and OHNY supporters for an immersive and inspiring experience. Set against the backdrop of the historic Brooklyn Navy Yard—an innovation hub that has transformed from a storied shipbuilding site into a center for technology, manufacturing, and sustainability—the event promises an unforgettable exploration of the past, present, and future of urban space.
Great Performances is proud to be catering this year’s Benefit, continuing a longstanding partnership with OHNY—we’ve had the privilege of catering many of their events over the years. As a longtime supporter of OHNY, we’re deeply aligned with their mission of opening up the city to all. Our founder, Liz Neumark, also serves on the OHNY board, and we’ve been thrilled to welcome New Yorkers into our own space during OHNY Weekend for behind-the-scenes tours of our kitchen and operations.
Guests will enjoy exclusive guided tours of Building 303, led by the project team behind its recent transformation, a seated dinner bringing together industry leaders and advocates of open access to the city, and the prestigious Open City Award presentation, honoring a groundbreaking project that has made a significant impact on New York’s urban landscape.
Supporting a More Open New York
The Open City Benefit is OHNY’s largest source of funding, directly supporting its mission to keep New York’s built environment accessible and engaging for all. Proceeds from the event help fund OHNY Weekend, the organization’s flagship event that opens doors to hundreds of sites across the city each year, year-round programming including tours, discussions, and special events that connect people with the spaces shaping their daily lives, and advocacy initiatives working toward a city where architecture, infrastructure, and public spaces are truly open and inclusive.
For those passionate about the future of New York City, the Open City Benefit is an opportunity to celebrate, support, and engage with the movement for a more accessible urban landscape.
Tickets and sponsorship opportunities are available now. To learn more or reserve your spot, visit OHNY’s official website.
Join us for an evening of inspiration, conversation, and a shared vision of a more open New York City!
Planning a nonprofit gala or fundraiser can feel like a huge undertaking, but with the right approach, it becomes an exciting opportunity to create a meaningful experience for guests while supporting a great cause. We sat down with Ali Rea Baum, our Senior Event Director at Great Performances, to talk through some of the most common questions and challenges nonprofits face when organizing an event—and how to navigate them.
Where do you even start when planning a nonprofit gala?
Planning a nonprofit gala starts with one key question: What kind of experience do you want your guests to have? That’s the foundation for everything else—venue, catering, entertainment, décor, and even sponsorship opportunities. Once you have that vision in place, you can start making decisions that support it.
What’s the biggest challenge for nonprofits when planning a fundraising event?
Budget, hands down, is the biggest challenge for nonprofits when planning an event. The key is prioritizing. Every organization has to decide what matters most—is it the venue? The food? The entertainment? Once that’s clear, it’s easier to allocate funds where they’ll have the biggest impact.
How far in advance should planning begin?
Nonprofits should begin planning their galas and fundraising events at least a year out. That gives plenty of time to secure sponsorships, which can make a huge difference in offsetting costs. Sponsors also appreciate the advance notice so they can align the event with their own marketing plans and be sure to allocate their own budgets to supporting causes.
What should nonprofits look for when choosing a venue?
Choosing a venue goes beyond the basics like size and location; the venue should reflect the organization’s mission. If sustainability is a priority, choose a space with strong green initiatives. Accessibility is also key—guests should feel welcomed and comfortable.
How can catering enhance the guest experience and support the nonprofit’s mission?
Catering is one of our favorite ways to personalize an event! If the nonprofit focuses on food security, for example, we might create a menu that highlights local farms or zero-waste cooking. If the mission is about environmental conservation, a plant-based or sustainably sourced menu reinforces that message. The food should feel intentional and connected to the cause.
What are some creative ways to incorporate sustainability into event planning?
There are so many simple but effective ways to make an event more sustainable. Digital invitations instead of paper, compostable dinnerware, and reducing single-use plastics are easy wins. When it comes to catering, focusing on seasonal, locally sourced ingredients and donating leftovers to food rescue organizations can have a big impact.
What last-minute challenges tend to pop up, and how can they be avoided?
Rental costs can be a surprise if they’re not factored in from the beginning. Things like additional staffing, security, or post-event cleaning can also sneak up on budgets. The best approach is to be upfront about potential costs early on and build in a little flexibility.
When it comes to budgeting, where should nonprofits invest the most?
It’s hard to say what one area should nonprofits invest the most when planning a gala or fundraiser. It really depends on where it will make the biggest impact on the guest experience. That might mean high-quality catering, an engaging speaker, or immersive entertainment. If guests leave feeling inspired and connected to the cause, they’re more likely to donate.
What are some ways to create a high-end experience without blowing the budget?
Getting in-kind sponsorships is a game-changer in managing your budget for your gala or fundraiser. Donated wine, floral arrangements, or auction items can free up funds for other areas. Also, focusing on thoughtful details—like beautiful plating and great service—can make a big impression without requiring a huge spend.
What catering trends work well for fundraising galas?
Catering trends at galas and fundraisers vary widely, but lately we’re seeing a lot of demand for simplicity—seasonal menus, fewer but higher-quality choices, and interactive food stations. Family-style or plated dinners also work well because they create a sense of connection among guests.
Planning a nonprofit event is all about balance—staying true to the mission, creating an unforgettable guest experience, and making smart budget decisions. With thoughtful planning and the right partners, it’s possible to pull off a gala that’s both impactful and inspiring. If you’re ready to start planning your next event, Great Performances is here to help!
As we navigate a world where hybrid and remote work continue to shape corporate culture, companies are seeking fresh, innovative ways to bring their teams together and create memorable experiences. We reached out to our event partner, Coco Events, and Megan Josey shared some key trends shaping the landscape of corporate and nonprofit gatherings in 2025.
Top Trends in Corporate and Nonprofit Events
1. Team Building and Offsites
Corporate teams are looking to reconnect and engage outside of the traditional office space, with outdoor experiences at the top of their wish lists. Nostalgia is playing a significant role in event planning, with game show-style competitions like Family Feud—featuring custom company-specific questions—seeing a surge in popularity. Companies are also gravitating toward carnival themes and James Bond-inspired casino nights. Competitive activities such as pickleball tournaments, axe throwing, Gladiator challenges, and Bubble Soccer are fostering collaboration, competition, and camaraderie among employees. These high-energy, interactive experiences create lasting connections and boost morale in ways that traditional meetings simply can’t.
2. Tech-Forward Experiences
AI remains a buzzword in the corporate world, and event planners are integrating it in exciting ways. AI-powered photobooths, sketchbots, and VR experiences are captivating attendees, making for highly engaging activations. These tech-driven elements not only entertain but also demonstrate how innovation can be seamlessly woven into event experiences. Whether it’s a fully immersive virtual reality station or AI-generated artwork, technology is elevating engagement at corporate gatherings.
3. Customization is Key
Companies are embracing the art of customization, tailoring every aspect of their events to align with their brand identity and goals. From branded prize crane games for product launches to custom-built locker room experiences for spirits tastings, personalized activations are in high demand. Unique elements like 3D-printed candy, interactive murals, and Lite Brite brand logo displays are turning standard corporate events into unforgettable brand showcases.
4. Instagrammable Moments & Experiential Branding
Creating shareable moments is more important than ever. Custom photobooths featuring company branding are helping organizations make a lasting impression, whether at internal team-building events or consumer-facing activations. Employees and guests love capturing and sharing their experiences, making these moments not just interactive but also powerful marketing tools.
Coco Events continues to be a leader in bringing these creative visions to life. If you’re looking for ways to enhance engagement at your next corporate or nonprofit event, reach out to Megan Josey at Coco Events. She and her team can help craft an experience that your attendees will be talking about long after the event ends.
Want to see some of these activations in action? Let us know, and we’d be happy to share images and examples to inspire your next gathering.
Here’s to making every event an experience to remember!
As we step into March, we’re looking back at our Gluten-Free February initiative—a journey that proved to be as rewarding as it was delicious. At Great Performances, we embraced this challenge with a commitment to exploring the incredible range and depth of gluten-free cuisine, and along the way, we discovered new flavors, innovative techniques, and an even deeper appreciation for the power of thoughtful, inclusive dining.
A member of our sales team, De’Enna Quinn, took on the challenge of making and using gluten-free ingredients when cooking dinner. “Through much trial and error, I finally managed to create a gluten-free pizza dough that was workable—only to forget to properly oil my pizza pan, resulting in a spectacularly stuck crust. But not all was lost! I also made a pasta salad using Banza pasta, and it was a huge success—no one even realized it was gluten-free!
One of the most exciting parts of this initiative was our chefs sharing their favorite gluten-free recipes. Chef Mary Ellen Muzio introduced us to her delicious gluten-free chickpea crepes, a simple yet flavorful dish that showcases the versatility of gluten-free cooking. Chef Mike Deuel also shared a fantastic recipe for chaffles—a clever combination of cheese and eggs that makes for a quick and satisfying breakfast or snack. These crispy, golden delights can be customized with almond or coconut flour, made sweet with vanilla and cinnamon, or turned savory with herbs and spices. Whether enjoyed on their own, used as a bread substitute, or topped with avocado, berries, or syrup, chaffles have proven to be a game-changer in the kitchen!
Though our dedicated gluten-free month has ended, the spirit of innovation and inclusivity remains woven into our approach to food. We’ll continue to explore gluten-free options that celebrate the beauty of fresh, seasonal ingredients and the joy of dining without limitations.
Looking ahead, we’re excited to carry this momentum forward. If you have a favorite dish from this month or a gluten-free challenge you’d love to see us tackle next, let’s keep the conversation going. We’d love to hear from you!
Here’s to good food, shared experiences, and the delicious possibilities ahead.