Milly Berman, Event Coordinator, grew up in Brooklyn and still calls Park Slope home. A recent Wesleyan University graduate with a professional chef certification from Rouxbe Culinary School, she’s always had a passion for food—but it was hosting a series of dessert pop-ups with her sister, called the Night Café, that sparked her love for events. From crafting exquisite sweets to orchestrating unforgettable gatherings, Milly brings creativity and care to every detail.

More Than Just a Meal: The Performance of Making a Salad

I discovered Alison Knowles’ seminal performance art piece “Make a Salad” years ago, but even before that, I was performing it a couple times a week.

The piece is simple: the score reads, “make a salad,” and that is all there is to it. Knowles premiered the performance at the Baltimore Museum of Art in 1962, making a simple salad in front of museum visitors among the art. The most recent performance was at the High Line in Manhattan in 2012, where Knowles made a salad for thousands of people with ingredients thrown from above onto a tarp and mixed by a group of volunteers. While she could have been the next big thing in large scale catering, Knowles chose to prioritize the process of making over the result of feeding people. She does not serve her audience a salad; she has them watch her make one.

Preparing a salad—or cooking any meal—is usually a domestic task, typically restricted to the feminine realm of the home and neither respected by nor visible to the public. Salad in particular is seen as a women’s food, perhaps because of the delicacy of its material, the implied abstinence from indulgence, or even the bourgeois ideal of skinny-girl self-starvation. By drawing out a uniquely feminine type of labor from its domestic relegation and bringing it into the public eye, Knowles’ “Make a Salad” is a decidedly feminist performance.

Of course, I was intrigued by this piece when I first learned about it. I’m a big fan of badass female artists, and an even bigger fan of salad. However, I only truly began to understand Knowles’ work in the weeks and months after. I thought of Knowles when I added freshly misted, just-picked lettuce to my basket at the farmer’s market. I thought of Knowles as I silently spooned vinaigrette over tender pink cups of radicchio, and then when I listened to those cups crunching in the mouths of my dinner guests. I thought of Knowles as I stuck my fingers into fresh soil to plant early spring seedlings in the garden. I especially thought of Knowles when I would I arrive home after a late night at work, throw open the fridge, and slavishly make a meal for only myself with no one watching.

It takes a lot to make a salad. And the making of that salad is something beautiful. In fact, it is a performance which thousands of people would come to see! At Great Performances, our outstanding chefs make hundreds of salads every day, whether in the noisy clamor of the commissary kitchen, the hushed urgency of the event kitchen, or in the darkened kitchens of their own homes while the rest of the city sleeps. Regardless of how many are watching, or who is eating, making a salad is a performance — a great one.

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.

Chef Anastassia Batsoula-Deuel’s Mama's Russian Pelmeni

Makes about 80 dumplings

I grew up watching my mom and grandma cooking & baking at home. It was a special treat on the weekends to be able to join in. We would sit down and make a large batch of pelmeni (Russian meat dumplings) everyone joined in. It was a time of comfort and conversation. After freezing a batch for later, we would boil and get ready for feast. Nothing better than home made pelmeni with dollops of sour cream, butter, and broth. I hope to continue the tradition with our little one as she grows up! 

Ingredients

  • 2 lb ground meat, we do a 1:1 mix of either, pork and chicken, pork and beef, or chicken and turkey
  • 1 medium onion finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1/4 bunch parsley finely chopped
  • Salt & pepper to taste
  • 2 packages of frozen dumpling wrappers, defrosted
  • Butter & sour cream (for serving)

Equipment

  • Small bowl of water for sealing edge of wrapper
  • Sheet tray dusted with flour for ready made dumplings
  • Large pot of salted boiling water

Directions

  1. In a large bowl, mix the ground meats, chopped onion, garlic, parsley, salt, and pepper with your hands until well-combined.
  2. Place the meat mixture in the middle of a wrapper, wet the edge with your finger, and fold over the sides into a half-moon shape. Next pinch the edges together to secure the filling inside, use more water if necessary. Connect the two corners together. Place on sheet tray and repeat until you have no dough or meat mixture left.
  3. Bring a large pot of salted water to boil, you can add a bay leaf and some black peppercorns for flavor. Add as many pelmeni as you want to cook, and freeze the rest on the sheet tray before transferring them to a bag to have, for a quick homemade dinner. Once they float to the top, about 5-7 mins (frozen ones will take a few minutes longer), they are ready to be taken out. Drain the pelmeni, saving some liquid to use as a broth if you’d like. Add nobs of butter and serve with a side of sour cream. Enjoy!

This past February, we celebrated Gluten-Free February, exploring delicious ways to enjoy meals without gluten—without sacrificing flavor or creativity. As part of our Chefs’ Choir™ series, where our talented culinary team shares their favorite recipes and inspirations, one of our chefs put together a simple yet satisfying guide to Chaffles—a crispy, cheesy, waffle-inspired treat that’s naturally gluten-free.

Whether you’re following a gluten-free lifestyle or just looking for a fun twist on breakfast, Chaffles are endlessly versatile. Read more from Chef Mike Deuel below!

If you’re looking for a quick and satisfying gluten-free option for breakfast or a snack, look no further than chaffles! A clever combination of cheese and eggs, chaffles are naturally gluten-free and low-carb, making them a great alternative to traditional waffles.

Chaffles are incredibly versatile—you can keep them simple with just two ingredients (cheese and eggs) or customize them with almond or coconut flour for a more bread-like texture. They can be made sweet with vanilla and cinnamon or savory with herbs and spices. The best part? They cook in just minutes in a waffle maker, giving you a crispy, golden bite without the hassle.

Enjoy them as a stand-alone treat, use them as a bread substitute for sandwiches, or top them with avocado, berries, or sugar-free syrup. Whether you’re following a gluten-free diet or just want a quick and delicious meal, chaffles are a game-changer in the kitchen!

Try them today and discover your new favorite gluten-free delight!

Gluten-Free Two-Ingredient Chaffles Recipe

Ingredients

  • 2 eggs
  • 1 cup shredded cheese*

*You can use any cheese that melts well, like mozarella, fontina, cheddar, or gruyere or a combination of cheeses

Procedure

  • Heat your waffle iron.
  • Beat eggs and mix in shredded cheese. 
  • Spray waffle iron with cooking spray, then add cheese mixture
  • Cook according to waffle maker instructions or until golden

Networking events are an essential part of any high-level summit, offering valuable opportunities for industry leaders to connect and share insights. This reception, held at one of New York City’s iconic venues, combined the perfect setting with thoughtfully curated culinary experiences to foster meaningful connections among guests. From interactive food stations to a refined cocktail menu, every detail was designed to encourage engagement and celebrate the vibrant energy of New York.

Event Snapshot

  • GP Team: Amanda DiUglio, Senior Event Director
  • Client Industry: Professional Services
  • Event Type: Networking Reception
  • Guest Count: 250 people
  • Venue: 3 World Trade Center
  • Date: February 2025
  • Event Style & Ambiance: Sophisticated, High-Energy, Networking-Focused
  • Food & Beverage Service Style: Cocktail Station Buffet

The Challenge

As part of an exclusive industry leadership summit, this evening reception was designed to foster meaningful connections after a full day of high-level discussions. With attendees immersed in forward-thinking conversations on innovation and industry trends, the event needed to provide a seamless setting for networking while delivering an exceptional culinary experience.

A leading event planning firm, renowned for crafting impeccable experiences, engaged Great Performances to manage the reception’s catering, staffing, and execution. The goal was to create an event that reflected the energy of the summit while celebrating the vibrancy of New York City.

Our Approach

To complement the dynamic discussions from the summit, Great Performances curated an NYC-inspired culinary experience, showcasing the city’s diverse flavors through interactive food stations. Our approach included:

  • Thematic Menu Design: Guests enjoyed an array of regionally inspired stations highlighting New York’s culinary heritage, from the flavors of Arthur Avenue to the bold offerings of a Brooklyn steakhouse.
  • Seamless Service for Networking: A cocktail station buffet format allowed guests to move freely, engaging in discussions while enjoying beautifully plated bites.
  • Collaborative Planning: Partnering closely with the event planning team, we ensured a sophisticated and memorable experience that exceeded client expectations.

The Venue: 3 World Trade Center, A Premier Manhattan Skyscraper

Held at a high-rise venue with panoramic city views, this reception showcased New York’s energy and innovation. The space seamlessly blended hospitality with a tribute to the city’s landmarks, offering an experience that was both aspirational and grounded in local culture. From culinary nods to iconic boroughs to design elements reminiscent of classic NYC moments, the event immersed guests in a distinctly metropolitan atmosphere.

As attendees reflected on the day’s thought-provoking sessions, they embarked on a culinary journey through the city’s most beloved flavors. Interactive stations encouraged movement and conversation, facilitating organic networking while guests enjoyed dishes that captured the essence of New York. A well-curated bar menu, featuring classic New York-inspired cocktails and mocktails, added a refined touch to the evening.

Menu Highlights:

  • Hudson Valley Delicacies: Boneless Lamb Chop, Red Pepper Puffed Tortilla, Miso-Glazed Black Bass Bite, South Street Seaport Lobster Roll
  • Ditmars Boulevard Station: Classic Chicken Gyro Bowl, Roasted Vegetable Gyro Bowl
  • Arthur Avenue Station: Chicken Parm Slider, Panzanella-Style Chopped Salad, Penne Cacio e Pepe
  • Brooklyn Steakhouse Station: Chef Carved Strip Steak, Cedar Plank Salmon, Chimichurri Cauliflower Steaks, Creamed Spinach Twice-Baked Potatoes
  • Signature Cocktails & Desserts:
    • Drinks: The Staten Island Ferry Mocktail (Apple Cider, Orange Wheel, Cranberries), Manhattan (Rye, Sweet Vermouth, Angostura Bitters)
    • Desserts: Black and White Cookies, Junior’s Cheesecake

The Experience

With the stunning city skyline as a backdrop, the evening struck the perfect balance between relaxation and engagement. The interactive stations encouraged fluid conversation, allowing guests to connect naturally while savoring curated bites inspired by New York’s iconic neighborhoods.

The event planning team, in collaboration with our expert catering staff, ensured a flawless execution where service was polished yet unobtrusive. The sophisticated bar menu, featuring thoughtfully crafted cocktails and mocktails, enhanced the refined yet approachable ambiance.

The Results

  • Elevated Networking Experience: The station-style format encouraged organic conversation and seamless movement.
  • Culinary Success: Guests raved about the NYC-themed menu, with the Brooklyn Steakhouse and Arthur Avenue stations being particular standouts.
  • Seamless Execution: Thanks to meticulous planning and expert service, the event flowed effortlessly, allowing attendees to stay engaged without interruption.

This reception exemplified how Great Performances brings high-touch hospitality and culinary creativity to professional gatherings, transforming post-conference networking into an unforgettable experience.

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.

This month we’re celebrating Valentine’s Day, and Daniel Dougherty has cooked up some love potions to enhance any celebration.

Pucker-Up Cherry Limeade (Zero Proof)

Combine 1 oz Lime Juice, .5 oz Elderflower Syrup, .5 oz Cherry Syrup in a tall glass (a highball, collins glass, or pint glass will work). Fill with Club Soda and garnish with a Cherry.

Special Someone Spritz

Shake together 1.5 oz Aperol, .5 oz Strawberry Puree, .5 oz Basil Agave Syrup and pour into a Coupe. Top with Prosecco and garnish with a sprig of Basil.

Strawberry Fields Forever

Combine 1.5 oz Tequila, 1 oz Creme de Cacao, 1 oz Strawberry Puree, 1 oz Lime Juice, .5 oz Agave Syrup in a shaker. Shake well and pour over ice in a rocks glass. Garnish with two sliced Strawberries to form a heart.

At Great Performances, we love celebrating the incredible stories of our team members. Today, we turn the spotlight on Blythe Lockwood, one of our talented team members and a resident of The Rehearsal Club (TRC) in New York City.

A Conversation with Blythe Lockwood

How long have you lived in New York City, and where are you from originally?

I’ve been in New York for just 10 months! I moved here from colorful Colorado, where I grew up dreaming of Broadway and the stage.

What inspired your move to New York City?

The city’s Broadway and theatre history is unmatched. If there’s a place to pursue a dream in musical theatre, it’s NYC. I’ve wanted to perform on Broadway since I was four years old, so it was a no-brainer for me. Originally, I planned to move in September 2023, but I stayed an extra six months in Colorado to co-direct a musical and take some advanced dance classes. It was worth the wait—I felt so much more prepared when I finally arrived!

How did you first hear about The Rehearsal Club, and what drew you to it?

I learned about TRC in September 2023, and it instantly caught my attention. The idea of a sanctuary for women in the arts, with subsidized rent and a network of connections, felt like it was tailor-made for people like me. I just knew it was the right fit.

Was there an audition process to join the Club?

Oh, absolutely! It was quite a process. I submitted video reels of myself singing and acting, along with a headshot, cover letter, and resume. Then came the interview with the board and past residents—it was nerve-wracking but so rewarding. Finally, I had to submit my qualifications for renting a unit. It took about a month and a half to finalize everything. Even though I was accepted, there wasn’t a room available at the time, so I had to wait. I officially became a resident in September 2024, almost a year after I first applied.

When did you start working with Great Performances?

I joined GP in June 2024, and it’s been such an amazing experience. The people I’ve met here are incredible. There’s such a sense of camaraderie—everyone’s in it together, even during those long 12-hour shifts. It’s been such a supportive environment.

What does a typical day look like for you?

On audition days, I’m up early to get to the audition house by 7 a.m. to sign my name on the non-union list. Then I grab coffee and breakfast before waiting for the auditions to start. If I get seen, it completely makes my day! When I’m not auditioning, I spend my time cleaning, hanging out with friends, working my real estate job, and picking up shifts with GP. I like staying busy—it keeps me energized and happy.

What would you like others to know about you?

I’ve been dreaming about performing on Broadway since I was a little girl, and being in this city feels like I’m one step closer to that goal. Sure, New York can feel overwhelming at times, but it’s also the place where dreams come true. My biggest advice is to always follow your passion. It’s never too late to go after what makes you happiest—shoot for the stars!

Great Performances: A Legacy of Supporting Artists

When Great Performances was founded, it began as a staffing agency with a clear mission: to create opportunities for women in the arts, whether they were between gigs or seeking new paths. Our founder and CEO, Liz Neumark, envisioned a platform that would empower women to advance their careers while providing meaningful work. Over the years, Liz has continued to innovate, finding creative ways to help artists thrive.


This mission resonates deeply with the work of The Rehearsal Club, which has been a safe haven for young women in the performing arts since 1913. After partnering with Webster Apartments in 2018, TRC relaunched its residency program to provide safe, affordable housing and a nurturing community for artists. Today, aspiring residents can apply online through rehearsalclubnyc.com, and men and women alike are welcome to join as non-residency General Members. In October 2023, TRC celebrated its 110th anniversary, marking over a century of dedication to fostering talent in the arts.

A Bright Future Ahead

As a part of the Great Performances family and a resident of The Rehearsal Club, Blythe Lockwood continues to inspire us with her determination and passion. Her journey reminds us of the power of perseverance and the importance of creating opportunities for artists to shine. Here’s to supporting dreamers like Blythe, one audition and one event at a time.

A gold-brushed box replete with antique cogs, a delicate dancer wound to twirl through Tchaikovsky and Nabokov.

 

A dream long-lost–or so I thought.

Like many children, one of the first extracurriculars introduced to my young and disruptively energetic self was that which might be both enriching, and give my mom a few spare hours of solitude–dance.

 

The local studio was widely known for providing education in an array of styles. Tap, jazz, hip-hop, lyrical, and of course, ballet.

 

In the beginning, I took to them all with equal intrigue and excitement. But it wasn’t long before ballet began to outpace the others. A lover of stories and storytelling, the narrative undercurrent of the artform called to me.

 

The ability to embody such a range of characters, to step into their confidence, their vulnerability, their bravery, was a skill I’d not yet mastered in my personal life. Afraid to be called on in class, yet confident on stage before hundreds of strangers–the juxtaposition was a phenomenon my parents and teachers could not comprehend.

Ballet became a sacred place in which I shed the fear of being seen.

 

Yet as all easily distracted and exploratory teens are, I cycled through years of numerous hyper-fixations and hobbies, dance eventually taking a back seat. Sports team practices prevented any other outside indulgences, and besides, stereotypes would protest against my ancient age of fifteen’s ability to go professional. So what was the point?

 

I carried on, pocketing that part of me in favor of whatever came next. The following nine years were a period of immense growth, the standard early-twenties affair of broken hearts and moving away from home.

Arriving at the start of 2024 with a list of broad-stroke resolutions to help reconnect with myself, I was determined to re-introduce things I’d abandoned to my flighty youth.

 

Many years it may have been, my love for ballet remained safely tucked away, occasionally pulled from the drawer of days past to reminisce over fondly with wistful sighs of “What if?”

 

My hometown in Ohio had provided little opportunity for exploring such a question, especially at 24. But New York City held an abundance of it. A single Google search produced dozens of studios offering adult ballet, from beginner to professional to performances. It was a gold mine for the regret of an ignorant teen who wished she’d known what she was giving up before it was gone.

 

I wasn’t going to let it pass me by a second time. One class turned to two, to three, to five, to all of a sudden performing at Carnegie Hall come October. I again fell in love with that freedom I’d felt so long ago. The pure peace that comes with stepping up to the ballet barre or onto the stage–complex combinations a balm to a disquieted mind.

I gave it my all, and it gave right back. Not only did I regain an old part of me I’d nearly forgotten, I welcomed many new ones as well. New friends, new teachers, new experiences. A new, deeper connection to the community I’d been living in for 3 years.

 

Jersey City Ballet enveloped me in its arms, and nurtured the inner child I’d left behind. In turn, I have taken it upon myself to donate my time, energy, and expertise to ensure it feels the same amount of love and support.

 

In the historically exclusive world of dance, Jersey City Ballet is a beacon of inclusivity and diversity. It creates a safe place for individuals of all ages, body types, and socioeconomic standings to experience and learn the art of classical ballet.

 

These are the core reasons why I was so incredibly honored when recently approached about becoming a Board Member of Jersey City Ballet Theater. Though I would carry on happily assisting in any way I can regardless of official title or membership, the acknowledgment for my love of the organization was rewarding.

 

It brings me joy to know that Jersey City Ballet understands how fully I believe in it and its mission, and that those at the helm trust me to continue to assist in sharing these values as a representative.

 

I look forward to further serving the students, staff, and dancers of Jersey City Ballet through this opportunity.

 

And of course, to lots and lots of dancing.

 

If you’re interested in enrolling in or supporting Jersey City Ballet’s programs for youth, adults, or professionals, you can learn more at jerseycityballet.org.

HR Specialist, Jonathan Siu, rang in the New Year in Peru. He kindly shared some details about the trip and, most importantly, the wonderful dishes that he got to enjoy.

It took me 21 years to return to Peru for the holidays. I’m not sure why it took this long, but I’m incredibly grateful for my wife’s insistence on going back to spend New Year’s with family.

I had a blast, got some well-deserved time off, and had the chance to reconnect with family and friends. I was able to escape NYC’s winter and enjoy the beach, though the weather wasn’t as hot as I expected (as my face mask can attest). And of course… the food. Summertime in Lima, a coastal city, means plenty of seafood. Although I’m trying to eat more plant-based—or “plant-forward”—it’s hard not to fall off the wagon, if only for a little while.

Since the trip was improvised, I didn’t have time to make reservations, so I skipped the well-known restaurants this time around. However, there were still some highlights.

 

One standout was Quipas, a recently opened modern-Peruvian restaurant from a former head chef at Mayta (#41 on the World’s 50 Best List). Their scallops and asparagus dish was absolutely amazing.

 

I also visited Almacén, a “northern-style” Cevichería, where they had a seasonal menu featuring sea urchin. We tried a variety of ceviches, including the northern-style one, which is typically served with beans and a side of corn pastries.

 

To cap off the culinary journey, I found a distilled Coca leaf spirit, which I used to make Coca Sours as we cheered in the New Year.

Through the busy holidays, we normally watch Chefs and Planners do the acrobatics of an event, but the mise en place is a quiet orchestration from every team, bent over slanted desks, pulling levers like Inside Out. When we hear the hums of the season, it’s pies goldening in crusts, and tastings being plated. Silverware rings through the hallways. It can be met at one of our office corners with a faint whirring, a little hum of calculators turning. 

In the midst of the busyness, we gained a new member in Accounting, Nino Andre Dionio, in partnership with the SOAR Experimental Learning Program through LaGuardia Community College’s Center for Career and Professional Development, pairing students with experiential learning. He spent the fall with us, and as a student with interests ranging from Finance to Urban Sociology, he has fresh insight into GP’s culture, work, and the food:

Q: Hi Nino. Tell us a bit about yourself!

A: I’m currently a sophomore at LaGuardia Community College. I’m interested in doing something in business, more specifically in Accounting. I found it really unique to work in a catering company. What really hooked me was my interview – when I heard about the people and atmosphere, to me it sounded like a great working environment. It sounded fun but also professional. 

Q: What have you enjoyed so far about your last month and a half at GP?

A: What I’ve liked so far is how I’ve gotten close with my coworkers. I’m glad to have a casual conversation with them in and out of the office. It helped a lot by how fast I got accustomed to GP. Another is the desserts and food – they’ve been really good and I’m thankful for the lunches too. 

Q: I’m glad good food and conversations are the highlights. Anything interesting you’ve talked about, or anything you found surprising from people? 

A: There have been a lot of funny conversations that I hear in the office. But what I found interesting were my meetings with everyone. It was interesting hearing about everyone’s career path. Many things they’ve said have stuck with me every time I think about my career. 

Q: Putting this career plan aside for a second, if there were a job at GP you could have for just a day, what would it be?

A: I think Culinary is a really fun role to have. I really enjoy cooking at home and wouldn’t mind learning about some cooking from GP. And I really like the food, so I think it would be fun to have insights on how we make our food. 

Q: So have you discovered any new favorite dishes or desserts since you’ve been here?

A: One dessert that always stuck out to me was the chocolate cake with banana I brought home. It was really good, and I’m glad I was able to share it with my mom because she also really liked it. 

Q: And one last question. What do you find more satisfying – balancing a budget, or perfectly plating a dessert?

A: I find balancing a budget more satisfying, for sure. 

Over the years, we’ve had the privilege of partnering with incredible non-profits to help bring their events to life. Whether it’s a fundraising gala, a community appreciation day, or an intimate donor dinner, we know that every detail matters when it comes to sharing your mission and inspiring support.

Planning a non-profit event can be both exciting and challenging. It’s not just about hosting a gathering—it’s about crafting an experience that resonates with your audience and drives meaningful impact. We sat down with Linda Abbey, our resident Non-Profit Expert, and talked about her top tips for planning a Non-Profit event. Here are a few tips she’s learned along the way to help make your next event a success.

Identify the “Spend”

We know budgets can be tight for non-profits, so it’s important to start with a clear understanding of your resources. Consider both your financial limits and the time and people you can dedicate to planning. This clarity allows you to focus on priorities that maximize the impact of your event without stretching beyond your means.

What Event Format Best Suits the Mission?

The right event format helps you connect with your audience while staying true to your mission. Are you celebrating achievements? A formal gala might be perfect. Hoping to engage the community? A casual picnic or a virtual panel could work wonders. The format sets the tone, so choose one that complements both your cause and your guests.

Manage Guest Expectations with Optics

Every element of your event sends a message—whether intentional or not. From the invitations to the venue, make sure every detail reflects your mission and values. A sustainable catering menu, thoughtful decor, or a welcoming community space can all help communicate your commitment to your cause while building trust with attendees.

Incorporate the Goal into Hospitality

Food and hospitality are central to any event, and they’re a perfect opportunity to tie back to your mission. For a health-focused non-profit, we’ve worked with clients to craft menus featuring locally sourced, nutritious dishes. For environmental organizations, we’ve helped create zero-waste events. Thoughtful hospitality choices make your mission tangible and memorable.

Encourage Sponsorships to Offset Costs

Sponsorships can be game-changers. Partnering with businesses whose values align with your own can bring in much-needed funding or in-kind donations. Sponsors often appreciate the visibility your event offers, and their contributions can elevate the experience for attendees without straining your budget.

Prompt Post-Event Follow-Up

The event might end, but the conversation shouldn’t. Follow up with guests, sponsors, and volunteers to thank them for their support and share the impact of the event. Highlight successes through newsletters or social media, and let attendees know how they can stay involved. Keeping those connections alive builds lasting relationships for future support.

Let’s Make Your Next Event Unforgettable

At Great Performances, we believe every event tells a story—and we’re here to help you share yours. Whether you’re envisioning an elegant gala or a laid-back community gathering, our team is ready to bring your vision to life with menus and experiences that reflect your mission and values.

Let’s connect to talk about how we can make your next non-profit event as impactful as your cause. Together, we can create moments that inspire.

Let’s Start Planning Your Nonprofit Event!