Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.
Ingredients
- 1 kg ripe tomatoes, chopped
- 200 grams cucumber, peeled and chopped
- 150 grams bell pepper (red or green), chopped
- 100 grams onion, chopped
- 2 cloves garlic, minced
- 50 grams stale bread, crusts removed (optional, for thicker consistency)
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 500 ml cold water (adjust for desired consistency)
- Optional garnishes: diced cucumber, bell pepper, croutons, fresh herbs (parsley or basil)
Instructions
- Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
- Blend the Soup. In a blender or food processor, add the chopped vegetables, minced garlic, and stale bread (if using). Add olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
- Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
- Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
- Serve. Stir the gazpacho before serving. Taste and adjust seasoning if needed. Ladle into bowls or glasses. Garnish with diced cucumber, bell pepper, croutons, and fresh herbs if desired. Serve chilled, ideally on a hot summer day.
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.
You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!
Heirloom Tomato and Watermelon Salad
Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt
Ingredients:
For the Salad
- 2 cups watermelon, cubed
- 2 cups heirloom tomatoes, sliced or cubed
- 1/2 cup gooseberries, halved
- Pickled watermelon rinds (recipe below)
- Tajín seasoning, for finishing
For the Pickled Watermelon Rinds
- 1 cup watermelon rinds, peeled and cut into small pieces
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon peppercorns (optional)
For the Coconut Basil Vinaigrette
- 1/4 cup coconut milk
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon honey or agave nectar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Pickled Watermelon Rinds. In a saucepan, combine the white vinegar, water, sugar, and salt. If using, add mustard seeds and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Add the watermelon rinds to the boiling mixture and cook for 2-3 minutes. Remove from heat and let the rinds cool in the pickling liquid. Once cooled, transfer to a jar and refrigerate for at least an hour (preferably overnight).
- Make the Coconut Basil Vinaigrette. In a small bowl, whisk together the coconut milk, chopped basil, lime juice, honey or agave nectar, and olive oil. Season with salt and pepper to taste.
- Assemble the Salad. In a large bowl or on a serving platter, combine the cubed watermelon, heirloom tomatoes, and halved gooseberries. Add the pickled watermelon rinds. Drizzle the coconut basil vinaigrette over the salad and gently toss to combine.
- Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.
June is one of our favorite months for many reasons: our produce comes in from the farm and we distribute our first CSA shares, love is in the air as we celebrate couples getting married, and many of our partners hold their annual galas.
From idyllic garden settings and iconic stages, they run the gamut from hands-on creative workshops to legendary performances. Below we share some of the incredible galas our cultural partners hosted in June.
Wave Hill Spring Gala
Location: Wave Hill Public Garden, The Bronx, NY
Number of Guests: 150
Date: May 30, 2024
Event Planner: Linda Abbey
Wave Hill held its annual Spring Gala on May 30, honoring Tom de Witte, the Netherlands-based international landscape designer and kicking-off the creation of their new meadow.
Guests began their evening with cocktails and pass hors d’oeuvres on the lawn accompanied by a live jazz trio before heading to Wave Hill House for dinner and the presentation followed by a live auction. A special touch was the centerpieces of Wave Hill Mini Meadows that served as a preview of the meadow to come. Plants were selected by Wave Hill’s Director of Horticulture, Cathy Deutsch and hand crafted by Cathy, the gardeners, and the John Nally interns.
Veteran planner and one of the first people to work at Great Performances, Linda Abbey and her team created a beautiful experience for the guests with a variety of our most popular hors d’oeuvres for the cocktail reception on the lawn, perfectly paired with delicious libations from Tobalá, a local Mexican restaurant who provided El Mero Mero cocktail (mezcal, cucumber, tepache, serrano) and a zero proof mocktail, the Margarita de Jamaica (seedlip, hibiscus, lime).
To support Wave Hill and learn more about the gala, click the link here:
Butlered Hors d’Oeuvres
Spicy Thai Chicken red endive
Boneless Lambchop
Carrot Tartare Cup
Peruvian Potato Cup comte fondue
Tuna in a Birds Nest
Pepper Crusted Beef Filet
Seated Dinner
First Course
Spring Vegetable Mosaic
Entree
Seared Atlantic Cod asparagus, spring peas, carrots, marble potatoes, lemon pistou
Dessert
Lemon Violet Semifreddo blueberry compote, violet foam, raspberry sauce, hibiscus meringue, lemon-blackberry semifreddo
Gluten Free Blackout Cake Redux chocolate cremeux, malted milk chocolate custard, gluten free devil’s food cake, blackout chocolate glaze, sugar beet gel
Location: Apollo Theater, New York, NY
Number of Guests: 500
Date: June 11, 2024
Event Planner: Amanda DiUglio
The Apollo Theater celebrated “90 years of years of black culture, creative and community” at its spring benefit on June 10. Hosted by comedian and actress Kym Whitley, the organization raised over $3 million during its celebration which honored music legend Kenneth “Babyface” Edmond and USHER. Fat Joe and Kwanza Jones presented Babyface with The Apollo’s inaugural Legacy Award after being inducted into The Apollo’s Walk of Fame the previous day. USHER was presented with the Icon Award, presented by The Apollo President and CEO Michelle Ebanks and Executive Producer Kamilah Forbes.
Notable attendees included Andra Day, Ava Duvernay, Bevy Smith, Doug E. Fresh, Ariana DeBose, Susan Kelechi Watson, Reverend Al Sharpton, Governor Kathy Hochul, Kara Young, Leon, Malik Yoba, Nikole Hannah Jones, Vanessa Bell Calloway, Tonya Lewis Lee, Janai Nelson, Kwanza Jones, Sherrese Clarke- Soares, and more.
Senior Event Director – and longtime planner of events at The Apollo – Amanda Di’Uglio, collaborated with The Apollo team to create a menu that captured the spirit of the event and the bounty of the season. We also partnered with local favorite, Charles Pan Fried Chicken to present stations featuring his most popular dishes; and shared tasting plates from notable local restaurants, Angel of Harlem, FIELDTRIP, and Vinateria.
To support the Apollo Theater and learn more, become a member at the link here: Membership (apollotheater.org)
Butlered Hors d’Oeuvres
Hudson Valley Succotash Tart sunchoke puree, crispy kale
Mushroom Mole Taco radish, lime, onion, cilantro, sesame seeds
Deviled Quial Eggs smoked paprika
Tamari Ginger Tuna Poke crisp sesame tuile
Maryland Crab Cake Chesapeake remoulade
Andouille Sausage Pigs in a Blanket creole mustard
Steakhouse Bite pepper beef filet, potato, gruyere creamed spinach, horseradish
Chef’s Station 1
Charles Pan Fried Chicken
Lightly Smoked Cedar Planked Salmon
Tomato, Mozzarella, & Basil Salad
Grilled Mexican Corn Salad grated cotija cheese, chipotle aioli, cilantro, fresh ground chile
Tuscan Kale Caesar Salad parmesan, hand torn croutons, capers, Caesar dressing
Smoked Gouda Cornbread
Cheddar Cheese Twice Baked Mini Potatoes
Chef’s Station 2
Charles Pan Fried Chicken BBQ Chicken
Braised Short Ribs red wine reduction glaze, gremolata
Grilled Corn & Heirloom Tomato Succotash summer squash, zucchini, lima beans, basil, lemon vinaigrette
Maple Rosemary Roasted Sweet Potato Wedges
Vegetarian Chopped Wedge Salad romaine, blue cheese mousse, sundried tomato, mushroom, chive, afilla cress
Cheddar Biscuits
Green Asparagus Salad morels, peas, pea tendrils, black truffle sherry vinaigrette
Passed Tasting Plates
Angel of Harlem Shrimp & Grits
Fieldtrip Short Rib & Carolina Rice Bowl collard greens, coriander roasted carrots, comeback sauce, parsley, marigolds
Vinateria Beetroot Campanelle Pasta artichoke, mushroom dill pesto sauce
Dessert
Banana Pudding Cups
Chocolate Chip Cookie & Vanilla Milkshake Shot
Key Lime Tartlet
Flourless Chocolate Cake Bites
Blackberry Cheesecake
Powerhouse Arts Community Day
Location: Powerhouse Arts, Gowanus, Brooklyn
Number of Guests: 1,000+
Date: June 15, 2024
Event Planner: Morgan Golumbuk
Powerhouse Arts – the dynamic and exciting “factory for art and ideas” in Gowanus, Brooklyn – is a brilliant purpose-built facility for art and fabrication professionals and educators with dedicated spaces for fabrication, studios, and community and private events.
On June 15 they held their Community Day, a family-friendly, age-inclusive event across three floors in their facility. Attendees were able to participate in hands-on workshops, demonstrations, screenings, and conversations with PHA creators and partners. The afternoon also included performances in the loft and an exhibit of Brooklyn College MFA students’ theses.
Read more about the event here: Powerhouse Arts Community Day
Senior Event Director and resident travel foodie, Morgan Golumbuk, created a fun grab-and-go menu that all could enjoy.
Afternoon Snacks
Black Bean and Corn Salsa with Blue Corn Chips
Peach & Habanero Salsa with Plantain Chips
Pita Chips with Charred Eggplant Dip
Root Vegetable Chips with Caramelized Onion Dip
Carrot Sticks with Hummus
Muffaletta salami, ham, provolone, jardiniere, tomato aioli
Vegetable Muffaletta grilled seasonal vegetables, basil pesto, jardiniere tapenade spread, provolone, mozzarella
Pesto Grilled Chicken Caprese Mozzarella, Tomato, Arugula
Classic Tuna Salad Sandwich
Flourless Mocha Brownie Bites
Chocolate Chip Cookies
Caramoor Gala
Location: Caramoor Center for Music and Arts, Katonah, NY
Number of Guests: 375
Date: June 22, 2024
Event Planner: Amanda DiUglio
Caramoor celebrated their 10-year collaboration with Jazz at Lincoln Center on June 22. During the event, they honored Wynton Marsalis, a world-renowned trumpeter, bandleader, composer, and Managing and Artistic Director of Jazz at Lincoln Center.
Over the course of the evening, guests gathered for cocktails on the lawn before proceeding to the Venetian Theater where they enjoyed a concert by the Jazz at Lincoln Center Orchestra featuring Wynton Marsalis. Dinner in the Gala Tent on Friends Field followed the concert.
Senior Event Director – and frequent visitor to Caramoor in her role as our resident wedding expert – Amanda DiUglio worked closely with the Caramoor team, pulling inspiration from Dizzy’s Club at Jazz at Lincoln Center to create a special menu celebrating the roots of jazz.
Caramoor Gala Menu
Butlered Hors d ‘Oeuvres
Maque Choux Bites
Carrot Mousse Tarts
Pecan Crusted Pimento Cheese Balls
Deviled Quail Eggs
Mini Crawfish Salad Po Boy
Shrimp & Grits
Andouille Sausage Pigs in a Blanket
Cajun Rubbed Lab Chop
Reception Station
Steamed Shrimp
Raw Wellfleet and Blue Point Oysters on the Half Shell
Little Neck Clams on the Half Shell
Remoulade, Classic Mignonette, Cocktail Sauce, Fresh Horseradish, Tabasco Sauce, Lemon Wedges
Dinner
Great Performances Signature Bread Basket
Sea Island Pea Hummus crisp spring vegetables, smoked paprika oil, fresh herbs, low country rice shards
Field Green Salad sugar snap peas, red and green strawberries, watermelon radish, mint, creamy buttermilk dressing
Tasso Spiced Short Rib cast iron mac & cheese, braised green beans
Vegan Jambalaya Stuffed Peppers
Dessert Station
Banana Pudding Cups
Bourbon Pecan Diamonds
Chocolate Pretzel Caramel Tartlet
Golden Pistachio Praline Chocolate Truffle
Turtle Brownie
Miniature Ice Cream Cones
Mini Strawberry Shortcakes
In November 2023, Aubrey Hunt, a member of our event staff, was awarded a Great Performances Fellowship Award. The $5,000 grant is presented following a rigorous selection process overseen by judges who are notable individuals in the creative and artistic fields throughout New York City. Members of our event staff who meet employment criteria and invited to submit an application to the grant, which comprises a description of their project, a budget and outline of what they’d do with the award money, and any additional supporting materials. We received almost 100 applications and awarded 4 grants.
Aubrey’s project was to complete a children’s book he had written inspired by watching a flock of pigeons take flight while he was working at an event at Jazz at Lincoln Center. He used the grant money to complete his story, hire an illustrator, and get his book published.
His book, The Bird Who Was Afraid to Fly, is now available on Amazon in print and digital formats. We sat down with Aubrey to talk to him about the process and what his plans are next.
GP: We’re so thrilled that you’ve been able to publish your book! Can you tell us how the award helped?
AH: The award actually helped me get over my most difficult hump because the book was already written. I was able to hire an illustrator and then publish the book through Amazon Kindle Direct Publishing.
GP: The story is beautiful, as are the illustrations. How did you find an illustrator?
AH: I went through a variety of sources, but ended up using a freelance service. I found five different artists and I paid each of them to do a sample page from my manuscript, and they could choose their scene. It was great to see their interpretations, but Bahagia’s stood out immediately. Her art style kind of reminded of the art that was in the books that I read when I was young.
GP: Tell us about your writing process?
AH: My commute is kind of long, sometimes 2 ½ hours, depending on where the event is, so I use my commute to do most of my writing. I’ll write or think while I’m on public transportation or even during breaks and downtimes during events.
GP: Where do you get your ideas from?
AH: I get my ideas from everywhere, and a lot of them are about lessons that I essentially wish I could have learned when I was younger. But these are all coming from personal life experiences and that’s why it’s something I feel is incredibly relatable. And when I find inspiration, I’ll just jot down notes and come back to it when I’m off work.
GP: What’s your process as you’re developing your ideas?
AH: I would talk with some of the other staff at GP, especially the people who, when I first came up with the idea and discussed it with them, supported it from day one. Those are the pepole I would turn to and ask if they’d mind reading it for me and giving me their general opinion. That’s worked wonders for me.
GP: It sounds like you have a lot of ideas for new books. What’s next?
AH: Oh yes! I actually currently have two [books] already completely written. They do have to be edited, so that’s my next step, and then I’ll be working on trying to publish at least one if not both sometime this year.
Aubrey’s dedication to his craft and his goal of impacting the future generation through his writing is truly inspiring. It’s clear that his journey as an author is just beginning, and there’s much more to come from his creative endeavors.
“I will say about Central what I said about Noma, my 2023 Michelin pilgrimage: it was an entirely magical and worthy experience measured not only by the food, but also by the warm and wonderful service, the curated atmosphere, and the buzz of being in that place.”
In the style of New York Magazine’s “The Grub Street Diet” series, Morgan takes us through a week of eating in Lima, Cusco, and Aguas Calientes, Peru.
Wednesday, May 1st
It feels both celebratory and ceremonial to travel on the first of the month, ushering in a new period of discovery as the calendar page turns. Traveling to Lima for the wedding of a sweet, lovely pair of friends afforded me an incredible opportunity to explore a country that had long been on my “to visit” list. While I would love to say that my trip began steeped in Peru’s gastronomic opulence, I regret to report that my first “meal” was in my hotel room, an 11:30pm snarfing of the chickpea chips I bought at the Newark airport. Onward and upward!
Thursday, May 2nd
On my way out to our half day tour of Lima, I popped down to the hotel’s restaurant for a crispy little vegetable omelet, a cappuccino, a green juice, and a side of fresh fruit, the last of which went untouched but was quickly made up as we entered the stalls of Mercado Santa Rosita.
Our guide, Cesar, led us through the market, cracking open aguaymanto (Peruvian groundcherry), chirimoya, mango, and three types of passion fruit (standard maracuyá, “sweet” granadilla, and “banana” tumbo) for us to taste and pass between us. Wandering further into the market, we perused some of the country’s thousands of varieties of potatoes (4,000+!), patted our pinkie fingers on the pungent insides of hot peppers, and sat to enjoy sweet, creamy lúcuma smoothies. Cesar emphatically gestured between photos of a live guinea pig and its cooked counterpart on a “for sale” sign; unfortunately, I was not in the market – per se – for a cuy roast at the time.
After meandering through Parque Kennedy and Parque del Amor in Miraflores and visiting the Tomb of the Unknown Soldier atop a headland in Chorrillos, we ended the tour in Barranco, where we stopped at Restaurante Javier to try picarones (Peruvian squash and sweet potato doughnuts with chancaca syrup) and take in a fantastic view of Lima’s coastline.
Our next stop – after a brief respite in our neatly pressed hotel bed – was a long, indulgent family-style lunch at the pioneering Astrid y Gastón with more of our friends. We had our first pisco sours of the trip – “Salud!” – and an array of sumptuous dishes including oxtail gyoza in green curry, octopus carpaccio, lúcuma tortellini with scallops, creamy loche pumpkin rice with oxtail ragout and bone marrow, whole Huachana-style sole meunière, and a fantastic variety of multihued bread and butter. I was drawn to the menu’s “Cute Devil Pasta” – (naturally) – but it didn’t make the shortlist; I’ll have to return to try it.
Back at the hotel, we took a solid nap before getting ready for – you guessed it – our next meal. The cool breeze of the night greeted us as we walked through Miraflores to Maido, the number six restaurant in the world renowned for its mastery in combining Japanese techniques with Peruvian ingredients. The 14-course Nikkei tasting menu and private dining room awaited our group of seven, and we delighted not only in the incredibly rich and delicious dishes, but also the volume and artistry of the tableside touches. A dropper of leche de tigre butter over a paiche ham and native potato cylinder, Nikkei sauce flowing out of a sea snail shell onto a bed of snails and aji amarillo foam, a gorgeous block of toro carved before us and draped over uni; the team’s thoughtful creativity and care elevated each dish to an organic spectacle. The night concluded with petits fours – luscious lúcuma mochi and a delicate but bold pod of Awajún cacao – tea, and a visit from the coming weekend’s bride and groom, who were dining just downstairs of us.
Friday, May 3rd
I walked to nearby coffee shop SOL first thing this morning for a few bites of a delicious focaccia sandwich, a cappuccino, and a chance to stretch my legs between two elaborate meals. Trotting back to the hotel with a cortado in hand for my friend, I was twittering with excitement, a goofy smile plastered on my face as we started our preparations for Central.
Eating at Central has been on my bucket list for years. The date that May reservations opened was marked on my calendar months in advance, and the frantic texts I sent when the website crashed at midnight were only a shade of the sinking disappointment in my stomach. I soon realized that I – and everyone else clamoring for a spring slot – had rushed to the page for nothing; it had not yet been updated with new dates. I solidified my reservation just shy of 9:00am the next day with a sigh of relief and the buzz of overjoyed adrenaline – whew!
We arrived a touch early for our 13:00 reservation and were greeted enthusiastically by security guards and hosts who led us through the broad garden, invited us to peruse the signature table of ingredients, and pulled out our chairs as we sat adjacent to the glass wall fronting the kitchen. And so began our next 14-course meal, resplendent in its showcase of food as an expression of Peru’s vast landscape and history. The menu was printed with the measure of sea level where each course’s components could be found (for example, my favorite dish, “Black Rocks,” comprised of squid, clams, and sargassum seaweed, was listed at 10 meters below sea level) and we sprang for the juice pairing that corresponded with the journey.
I will say about Central what I said about Noma, my 2023 Michelin pilgrimage: it was an entirely magical and worthy experience measured not only by the food, but also by the warm and wonderful service, the curated atmosphere, and the buzz of being in that place. Menus of this style explore food as a concept, as a reflection of an identity, and as a method of pushing the boundaries of cuisine and its industry. Many of the dishes were absolutely incredible, some were great, and one I would never eat again (while I loved the parade of pacu heads that arrived to the table with a dish called “Amazonian Water,” the squishy texture of the fish blend almost put a nail in my coffin while I was still sitting upright). I could debate the merits of the price tag with you all day but, to me, going to the number one restaurant in the world during its tenure on top is in itself a priceless and unforgettable treasure.
Back at the hotel, we bemoaned the hubris of eating meals of such heft in succession, cradling bottles of water as we attempted to rest before our friends’ wedding weekend welcome dinner. The dinner was held at Huaca Pucllana, a site housing a famous ancient adobe and clay pyramid on which excavation began only as recently as 1967 (!). Before dinner, we took a tour of the grounds, traipsing through the dirt in our high heels and bright, silky dresses before retiring to the adjacent restaurant for pisco sours, chilcanos, and hors d’oeuvres. Plates of salad, filet, and beautiful custard-filled meringue were set before me over the course of the night, and I regret to say that I had only single digit bites of each course, as I still couldn’t breathe properly after the extravagance of lunch. I also had a pisco sour, a sip of white wine, & three sips of a chilcano – but who’s counting? Add one passion fruit pisco sour while I danced at the rooftop afterparty and a bushel of room service fries just after 1:00am and that brings us to the end of a marathon day.
Saturday, May 4th
I woke up late and went downstairs to get a cappuccino from the hotel bar and pick up the chifa (Cantonese-Peruvian fusion cuisine) I had delivered. After devouring a trio of pork buns, I got ready for the wedding, dancing around the hotel room, steaming my dress, curling my hair, doing my makeup, and eating some chicken fried rice with my little cappuccino spoon (you have to pay extra for disposable utensils on the delivery app – smart and sustainable!). I hustled down to the wedding shuttle with a minute to spare.
At the wedding: Champagne. Sushi. A decadent and delicious dinner spread with the creamiest potatoes au gratin. Some salad for balance. More champagne. An espresso martini. A tequila shot? Lots of water. Back at my hotel room: Leftover chicken fried rice using the chickpea chips from night one as spoons. More water. More water. Ibuprofen.
Sunday, May 5th
I had a few nibbles of fried rice to get me on the road to the airport for our flight to Cusco, heeding my Peruvian friend’s advice that your body can adjust to the altitude (over 11,000 feet!) or digest, but it has a hard time doing both. Another few bites of a mind-blowing lechón (roasted pork) sandwich from La Lucha Sangucheria Criolla in the Lima airport and we were on our way, flying amongst the mountains as we descended into Cusco.
As we settled into our Airbnb, we drank cups of coca tea prepared by our host and marveled at the stunning view, which overlooked the sprawl of the city and the renowned Plaza de Armas. After some downtime, we headed down the winding brick roads to the plaza in search of dinner, deciding on Campo Cocina Andina on a recommendation from the maître d’ of its sister restaurant, Morena. There we shared choclo (Peruvian corn) con queso, alpaca skewers, and oxtail croquettes, and each of us got our own soup: a pumpkin stew, a slow-cooked beef soup, and for me – at this point quite sick from the altitude and very flush in the face – “Dieta de la Abuela,” a chicken noodle soup with native potatoes, egg, toasted Peruvian corn, & herbs described as “perfect for altitude sickness.”
On the way home, we loaded up on giant bottles of water and I tucked myself into bed, marveling at the twinkling lights of the city stretching out from my window.
Monday, May 6th
I woke up with a splitting headache and a boisterous stomach, so I ate very sparingly at breakfast at Organika Bakery & Coffee, grazing on an incredibly simple and delicious egg and vegetable toast, a cappuccino, a tall pint of green juice, and a cup of coca tea. After returning to our Airbnb to pack backpacks, we headed out to a tour of the Inca Empire’s most important temple – Qorikancha, the Temple of the Sun – and then on to the bus depot to begin our journey to Machu Picchu.
After stopping at a café for a beef empanada, a ham and cheese sandwich to take on the road, and two more giant bottles of water, we boarded the bus to Ollantaytambo, where we switched to a train that would take us to the town of Aguas Calientes at the foot of Machu Picchu. On the train, we were given little boxes containing a quinoa bar, quinoa cookies, and a coca candy, all of which I squirreled away for later as I sipped my chamomile tea. We arrived at our hotel just before 9:00pm, showered, chatted, and were early to bed in preparation for our 5:00am wakeup.
Tuesday, May 7th
The crown jewel of the trip: Machu Picchu! Our entry tickets were for the 6:00am sunrise, so we grabbed the breakfast bags provided by our hotel and headed out to the 5:30am busses. I took down two croissant-type pastries in the predawn dark, gazing into the fog as we wound up through the tropical mountain forest.
The fog continued to hold strong as we strolled through the grounds, making our way to the entrance to Waynapicchu, the mountain that dominates the classic postcard photo of Machu Picchu. On we climbed, the first guests of the day to hike up through the mist to the summit, planting ourselves on adjacent boulders and staring into the blankness in hopes of a clearing sky. I savored a coca candy my friend threw over from her rock, tossing the honey flavor around my mouth as we continued to wait, and wait, and wait. Eventually, we sullenly began our descent, warning passing hikers that they may not get the view they were toiling for. In what I consider a magical turn of events, the blue sky began to emerge in the last ten minutes of our hike, treating us to breathtaking views of the majestic peaks around us and entreating everyone around to stop for scores of photos and videos. It was an unparalleled moment of pure joy.
We headed back down to Aguas Calientes for lunch, treating ourselves to a selection of classic Peruvian fare: fresh trout ceviche, lomo saltado, ají de gallina, and lúcuma ice cream (with a great little aguaymanto garnish). As with most meals, I guzzled still water and sipped a cappuccino. Just a short while beyond the end of the meal, we were back on the train to Ollantaytambo sipping coca tea, gossiping, and picking through the hundreds of photos of the trip we had shared.
Another bus and an Uber later and we were back at our Cusco Airbnb, where we showered and hopped back outside to return to Tarwi, a boutique I had seen in transit on Monday that I had been desperate to return to. Armed with two new alpaca sweaters (a long-sleeved version and a short-sleeved version! For any season!), we stopped into the more formal restaurant version of Organika for a mix of “tapitas” and a very comforting crock of lasagna.
Wednesday, May 8th
Yet again, I awoke in the five o’clock hour, this time to catch my flight back to Lima in preparation for my much longer flight back to NYC. In the Cusco airport, I had a beef empanada and – you guessed it – a cappuccino before I began the deep dive into my hellacious email inbox.
Once landed in Lima, I Ubered to my remote office (Airbnb) and set up shop, ordering in chicken soup, ají de gallina, a bottle of mate, and more giant bottles of water. The rest of the day was a blurry flurry of emails, and I stepped out at the end of the workday to have my final meal in Peru: ceviche and a Cusqueña beer. On a whim, I went to the bar across the street for a chicha sour before woefully returning to the Airbnb to grab my bag and head back to the airport.
One very stressful passport control line, an overnight flight, and a long, sunny Uber ride later and I was back in my East Village apartment, completely and blissfully exhausted. As my coca candy stock diminishes and my tan fades, what has stayed with me is not only the fresh, pure, extraordinarily deep flavors of my Peruvian dining experiences but also the warmth, generosity, and care of those who shared them with me. Salud a todos, y muchas, muchas gracias por todo.
This past May we were honored to cater the International Women’s Forum’s opening reception to their 50th Anniversary Leadership Conference at the Museum of Modern Art (MoMA). More than 1000 women from 30+ countries gathered to celebrate a legacy spanning 50 years of women leaders joining in community to support, uplift, and inspire each other.
During the conference itself, our CEO and Founder, Liz Neumark, was honored to receive the Women Who Made a Different Award, which salutes IWF members who have demonstrated innovative, tenacious, and transformational leadership, locally and globally.
The conference concluded with the 2024 Dine Around, a series of dinners, all taking place concurrently, at members’ homes throughout New York City. The largest one to date, it was the culmination of years of planning. Spearheaded by Gary Bedigan, Senior Event Director at Great Performances, it was a true demonstration of all of our core values at Great Performances.
We invited our event captains to capture the evening, showcasing their work in bringing Great Performances into each of the 44 private dinners at IWF members’ private homes, and we deployed chefs and captain-level waiters at each location. We invited our teams to share photos of themselves as they prepared for the event and the beautiful and diverse settings.
Our Team at IWF Dine Around
As we closed the evening, we were overwhelmed with the enthusiasm, camaraderie, and celebration of these incredible women as they gathered around the dinner tables to share a meal.
Dine Around 2024 Menu
Butlered Hors d’Oeuvres
- Chickpea Pani Puri, mint, candied cumin seeds
- Potato Cornet, wild mushroom mousse, sorrel
- Tamari Ginger Tuna Poke, crisp sesame tuile
First Course
- Cherries & Pearls Salad, bibb lettuce, goat cheese, radish, mint, tarragon
Entrée
- Branzino & Roasted Spring Vegetables, saffron, lemon, carraway crisp
- Vegan Torta Panzanella, roasted and smoked vegetables, herbed polenta, balsamic glaze, basil oil
Dessert
- Assorted Petit Fours, fresh fruit tartlet, flourless chocolate cake bite, key lime tartlet, lemon curd pavlova, carrot cake bite, vanilla macaron
On the surface, a wedding planner may not seem like an essential expense, especially when pitted against the more obvious needs of food, your dream venue, and a good DJ. But what most newly-weds-to-be don’t know is that hiring a wedding planner can actually save you money.
And that’s not all. Great Performances Wedding Specialist Amanda DiUglio spoke on the ways in which hiring a wedding planner might just save your big day.
Save Time
“Let the planner do the hard work. Let them research and find out information about all the places you’re looking [and] at the vendors so you don’t have to do any of the stressful things. They can come in [and] they can say here are my top five recommendations and take you through it without you having to do the hours and hours of work it really takes to plan the perfect wedding.”
Save Money
“They can help negotiate. They can help recommend different vendors that might have different price points. They can get you exactly what you’re looking for and help you really craft your budget to make sure it works all within what you’re looking to spend.”
Save Energy
“Your planners have worked in weddings for normally a very long time and have a good list of vendors who they love partnering with. They’re suggesting them because they do a great job and they want your wedding to come out perfect. So trust their recommendations and really look into the vendors that they recommend.”
Each season has its perks and pitfalls when it comes to planning a wedding, but oftentimes the positives can outweigh the more unfavorable aspects.
Great Performances Wedding Specialist Amanda DiUglio highlighted for us the top 3 reasons why you should consider getting married in the spring.
#1 All is in bloom
Flourishing in the influx of sunny days, gardens and greenery are bound to be blooming in abundance. Whether you decide to host your ceremony outside or indoors, pulling from the lush natural elements is sure to give your special day an extra dose of serenity. From bountiful bouquets to stunning organic backdrops, you can’t go wrong with incorporating the fruits of the season in your wedding design.
#2 Post-winter and ready to party
Shedding the dreary days of constant gray, woodland creatures aren’t the only ones emerging from hibernation. Though more of the metaphorical variety, it’s undeniable that the first signs of sunlight draw out even the most introverted individual’s desire to socialize. A spring wedding is an enticing break from the monotony of the colder months, sure to increase that RSVP rate and bring together all those you haven’t seen since before the first snowfall.
#3 Temperate temperatures
With warm afternoons and cool evenings, the moderate embrace of spring is sure to create a comfortable atmosphere for your many celebrations. The perfect porridge for a wide array of guests, you’re certain to settle somewhere “just right” when it comes to desired degrees. No sweating through suits or shivering in sleeveless dresses, there will be smiles all around, allowing for an enjoyable exchange of vows.
Main photo credit Gulnara Samoilova
We invited our colleague, Bella Camara, a garde manger cook, to share her experience of working in food service during Ramadan, the ninth month of the Islamic calendar, a holy month that is observed as a time of fasting, prayer, reflection, and community.
Ramdan is the ninth month in the Islamic calendar. During the month of Ramadan Muslims around the globe fast from sunrise to sunset. Meaning that we can eat or drink anything while the sun is out. Ramadan is the month that the holy Quran began to be revealed to Prophet Muhammed (peace be upon him). It is an obligation upon all Muslims to fast during the month of Ramadan except children who have not reach puberty, the elderly, women who are menstruating, women breastfeeding a newborn, and people who are physically or mentally sick. Ramadan is not only the month of fasting but the month of giving charity and feeding the less fortunate.
It takes a lot of discipline and self-control to work in the kitchen while fasting during the month of Ramadan. Many people who are not Muslims always ask, how do we (as Muslims) do it. The reason we can fast while working with food is because many of us have been fasting since we were 14 or 15 years. Even though we have been fasting since we were teenagers, being around food while fasting is very tempting because your sense of smell is heightened, and your body is craving food. But you must focus on the rewards you will get if you do not break your fast before sunset and the sins if you break (without any valid reason) your fast before sunset. We also try to keep our minds off the food as much as possible when we are fasting. It is not that difficult to fast during Ramadan while working with food.
Last year, we shared our new mission, Unleash Joy through Genuine Hospitality. It’s at the heart of everything we do and encompasses the delicious food and impeccable service that we bring to every event we cater and every space we operate. At the core of this is our operations team, which I’ve been honored to lead for the past few years.
To kick off the spring season, we brought together the operational leaders at Great Performances to talk through the key aspects of our team dynamics. From Culinary to Pastry and Venues to Warehouse, we covered topics including collaboration guidelines, empowerment, questioning the status quo, and creating an inclusive and innovative environment.
One notable point of discussion centered around the concept of “unleashing human magic,” highlighting the importance of feeling valued and encouraged to be oneself at work.
The meeting also emphasized the importance of reframing challenges as opportunities and adopting a solution-driven mindset. Team members were encouraged to shift from a mindset of “I can’t” to “How can we?” to promote problem-solving and mutual support within the team.
With this team, leadership and moral authority are always key topics of discussion, with an emphasis on earning authority through actions and character rather than exerting power over others.
At the end of the event, we donned t-shirts spelling out Great Performances to represent that although we are all individual contributors, together, we become the whole of Great Performances.
Meet the team:
Culinary
Albert Bello – Executive Pastry Chef (2nd E)
Andrew Smith – Culinary Director (!)
Bridgid Randolph – Culinary Administrator (1st E)
Daniel Dougherty – Director of Beverage (3rd R)
Daniel Sokolov – Research & Development Chef (3rd E)
Geoff Koo – Research & Development Pastry Chef (O)
Javier Carrasquillo – Corporate Chef de Cuisine (2nd R)
Michael Steifman – Executive Sous of Catering Operations (M)
Mike Deuel – Executive Chef of Catering Operations (F)
Rachel Taffet – Food & Beverage Coordinator (1st R)
Stratos Georgedakis – Executive Production Chef (G)
Design
Micha Bentel – Creative Director (1st A)
Hospitality and Staffing
John Gargano – Director of Service (N)
Steven Moskos – Director of Staffing (S)
Logistics
Willie Carrasquillo – Director of Transportation (C)
Procurement
Vince Gubbins – Director of Purchasing (T)
Zach Mayer – Director of Fulfillment (P)
Venue Operations
Christina Macaluso – Executive Director of Venues (2nd A)