The holidays are a time for sharing—sharing meals, laughter, and the traditions that make this season special. At Great Performances, we’re fortunate to work with an incredible team of individuals who bring their creativity and care to everything they do, both professionally and personally. This year, we asked a few of our team members to share their holiday traditions in their own words. Their stories reflect the joy, warmth, and meaning that make this time of year so magical.

Morgan Golumbuk, Senior Event Director

“This tradition came about purely by accident, which—I think—makes it all the better. Growing up, our Hanukkah gifts increased in value or size as the nights went on, but the first gift was always the same: scratch-off lottery tickets and candy bars. I knew that I had to offer these same foundational gifts to guests of my first solo-hosted Hanukkah last year, so I traipsed across the neighborhood in search of matzoh ball soup ingredients, spiked seltzers, and the gifting goodies. When I called my parents to tell them about my plans, they said that they didn’t even realize the gift-giving pattern; it was just a happy mitzvah.”

De’Enna Quinn, Inside Sales Associate

“Each year, I bring a southern tradition of a show-stopping dessert for my husband’s New Jersey family holiday gatherings. Since 2011, it’s become my personal holiday mission: no Christmas is complete without a show-stopping trifle to match the festive feast. My husband’s family has an incredible Christmas tradition—each year, they choose a different cuisine to center the holiday meal. Over the years, we’ve enjoyed homemade sushi and udon bowls, Southern fried chicken with all the fixings (a theme I proudly picked), and even a classic holiday spread.”

Read more about De’Enna’s Trifle Tradition here.

Ali Rea Baum, Senior Event Director

“When I was 9, my mother and I moved to California from New York. It was a very big move for me, as I was leaving most of my family (most importantly my dad). I grew up half Jewish/half Unitarian, so both Christmas and Hanukkah were big parts of my life. To ensure that we continued some of my New York family Hanukkah traditions, every Christmas Eve, my mother would make a brisket and latkes. This tradition continues to this day. Last year, I couldn’t be with my mother on Christmas Eve, so I made the brisket and latkes on my own for my husband, daughter, dad, bonus mom, and brother. It was delicious.”

Brandon Reichert, Director of Information and Technology

“Every Christmas, my apartment turns into the ultimate board game battlefield. Friends and family show up, each bringing a brand-new game, and from the moment the first dice roll hits the table, it’s game on. The stakes? Eternal bragging rights and the all-important game night lineup for the next year.

The day is pure chaos in the best way. Someone’s always dramatically flipping through the rulebook while another person insists, ‘I swear this is my first time playing!’ right before crushing everyone. Trash talk is flying, alliances are made and broken, and laughter fills the room—usually at someone’s ridiculous strategy that somehow works.

By the time dinner rolls around, the scoreboard is the center of attention. Who’s on top? Who’s the underdog? Over plates piled high with ham (because it’s not Christmas without ham), we argue about the best plays and the most epic fails. It’s all in good fun… mostly.

At the end of the night, we tally up the winners, and everyone leaves with a mix of pride, plans for revenge, and maybe a little too much ham in the belly. It’s the perfect mix of competition, laughter, and holiday cheer—and it’s the tradition I look forward to every single year.”

Linda Abbey, Executive Vice President

“Our apartment on LaSalle Street between Broadway & Amsterdam has a perfect view of the lighted tower that is Riverside, an interdenominational church modeled after the 13th-century Gothic cathedral in Chartres, France. The bells toll every Sunday at 10:15 a.m., at which time we open the windows wide to bask in the sound.

One of our holiday traditions is to attend the Christmas Eve Service of Lessons & Carols at this stunning church. Classic and modern carols are interspersed with readings, and often a harp solo here, a piano and flute solo there. The organ music is moving; the singing of the choir stirring. A pocketful of tissues is a must. To slowly meander home afterward in the quiet winter chill is to appreciate just how blessed we are to have access to the magic that is Riverside.”

Brigid Randolph, Culinary Development Coordinator

“One of my favorite holiday traditions (that my mom in particular enforces!) is that our family doesn’t listen to any Christmas music until after Thanksgiving dinner is over. Once all the dinner plates have been cleared though, Christmas music is fair game, and we’ll bust out the classics along with the pumpkin pie—usually a Johnny Mathis Christmas album or the Vince Guaraldi Trio’s A Charlie Brown Christmas.”

 

From scratch-off tickets and brisket to carols and competition, these traditions reflect the many ways our team celebrates the season. Each story reminds us that the holidays aren’t just about the food we share or the songs we sing but the people we gather with and the memories we create together.

Here’s to embracing traditions old and new, savoring the flavors of the season, and finding joy in every laugh, every note, and every roll of the dice. Happy holidays from all of us at Great Performances!

Being from the South, I know one thing for sure: every big meal has to end with dessert. And not just any dessert—it has to be delicious, plentiful, and the kind that leaves everyone talking. We’re especially partial to pound cakes, banana puddings, and trifles. So, when I first met my future husband and began attending his family holiday gatherings in New Jersey, I knew this was one tradition I could bring to the table.

Since 2011, it’s become my personal holiday mission: no Christmas is complete without a show-stopping trifle to match the festive feast. My husband’s family has an incredible Christmas tradition—each year, they choose a different cuisine to center the holiday meal. Over the years, we’ve enjoyed homemade sushi and udon bowls, Southern fried chicken with all the fixings (a theme I proudly picked), and even a classic holiday spread.

For every theme, there’s been a trifle to match. For an Italian dinner, I whipped up a tiramisu trifle. When we had a traditional Christmas feast, it was a pumpkin pie and gingerbread trifle. One year, the family opted for French cuisine, complete with beef bourguignon, and I created a crème brûlée trifle with raspberries and vanilla genoise.

This year, the theme is German, and I’m thrilled to dive into a Black Forest trifle. Layers of rich chocolate cake, kirsch-soaked cherries, and pillowy whipped cream—it’s the perfect sweet finale to a hearty German feast.

For me, these trifles are more than dessert—they’re a way of sharing a little bit of my Southern roots and adding a personal touch to a beloved family tradition. And no matter the cuisine, one thing remains the same: Christmas wouldn’t be Christmas without a trifle on the table.

The holiday season is here, but don’t worry—there’s still time to plan an unforgettable celebration! Whether you’re hosting a corporate holiday gathering, a nonprofit gala, or a festive social soirée, we’re here to help you create a memorable experience.

Need some guidance? Our holiday party planning tips are packed with insights to make the process seamless. From choosing a theme to curating the perfect menu, we’ve got you covered every step of the way.

Searching for the ideal venue? Great Performances has a comprehensive list of exceptional venues and a user-friendly Venue Searcher to match your event size, style, and needs.

For even more inspiration, explore our Holiday Party Guide, brimming with ideas for food, décor, activities, and more.

Looking ahead? Many companies are opting for January celebrations to avoid the December rush. It’s a smart way to secure top venues and ensure your guests have a clear calendar.

Let us help you bring your vision to life. Start planning today and make this season’s festivities truly extraordinary!

Holiday Party Guide

Start Planning Your Holiday Party Today

Share some quick information with us and let’s get started planning your party!

October was a month of meaningful connections and vibrant gatherings as Great Performances proudly catered several nonprofit events that celebrated art, culture, and community engagement. From the immersive experiences at Open House New York (OHNY) to the artistic initiatives supported by Powerhouse Arts, we had the privilege of collaborating with organizations that share our commitment to enriching lives through creativity and sustainability.

 

At Brooklyn Bridge Park, we provided a culinary experience that complemented the stunning waterfront views, fostering a sense of togetherness among attendees. Similarly, our partnership with Friends of Governor’s Island showcased the island’s unique charm while promoting environmental stewardship and community involvement. Each event allowed us to demonstrate our dedication to sustainability, crafting menus that featured locally sourced ingredients and innovative plant-forward options.

 

Join us as we reflect on these inspiring events, highlighting the remarkable work that these organizations do for our city.

Paul Muldoon and Jean Hanff Korelitz’s immersive adaptation of The Dead, 1904 returns to the American Irish Historical Society with Irish Repertory Theatre this winter. And what better way is there to immerse oneself in the world of James Joyce than a decadent feast, provided by Great Performances caterers?

Meticulous planning has gone into the preparation of the show’s menu: included in the meal is whole roast turkey (a more contemporary alternative to the “fat brown goose” served in the story), beef tenderloin with fig and cocoa glaze, floury mashed potatoes, and paired wine and spirits. 

 

Great Performances has catered The Dead since its premiere in 2016. Executive Chef Andrew Smith, along with Muldoon, Hanff Korelitz, and director Ciarán O’Reilly have curated each dish so as to recreate the feel of the Morkan holiday party against the backdrop of early 20th century Ireland as vividly as possible. 

 

Not one sensory detail of Joyce’s iconic story is neglected in this year’s revival of The Dead. Experience theatre and the culinary arts at their finest, November 20 – January 5, 2025.

 

Click here for more information and to book your tickets now.

 

The Dead, 1904 Dinner Menu 

 

Fig & Cocoa Glaze Beef Tenderloin (GF, DF)

Spicy & Sweet Fig Sauce

 

Whole Roast Turkey (GF, DF)

Stuffed with Fresh Parsley, Thyme & Rosemary

 

Mashed “Floury” Potatoes (GF)

 

Cranberry & Pineapple Relish (GF, Vegan)

 

Roasted Haricot Verts (GF, Vegan)

 

Individual Bread & Butter Pudding (GF)

Vanilla Custard

 

Vegan Entrée: Torta Panzanella (Vegan, GF)

Book Your Tickets Now

The 22nd Annual Open House New York (OHNY) Weekend brought the city to life with unique glimpses into some of New York’s most remarkable spaces. Great Performances (GP) was honored to be part of this incredible celebration, sponsoring and catering the OHNY Weekend Launch Party and welcoming guests into our Bronx headquarters for exclusive tours. From classic New York street food to our signature culinary creations, GP infused the events with a taste of New York’s diversity and flair.

 

 

The OHNY Weekend Launch Party at United Palace

The iconic United Palace in Washington Heights set the stage for the OHNY Weekend launch. Nearly 400 guests gathered in sequins, gold, and eclectic styles, kicking off this beloved celebration with an evening filled with community, music, and New York spirit. GP was proud to sponsor and cater this event, where we showcased a classic New York-inspired menu that perfectly complemented the vibrant venue.

The Menu

Classic NY Street Food with a Twist

Our menu honored New York’s street food culture, serving up Kosher All-Beef Hot Dogs with classic toppings like ketchup and mustard on Martin’s long potato rolls, alongside Vegan Hot Dogs with a twist—featuring kale pesto, pickled shallots, and spiced sunflower seeds on a vegan bun.

Special Bites

We also brought in GP’s famous Thunder Pickle Spears and warm, freshly baked Soft Pretzels with Deli Mustard, a perfect snack for mingling in this grand space.

A Global Taste with Eat Offbeat

Highlighting New York’s global flavors, we collaborated with Eat Off Beat to serve Pollo Guisado and Caraotas Negras, two Venezuelan dishes that added a unique touch to the event.

Sweet Finale

To round off the night, guests indulged in select desserts, each crafted to add sweetness to the celebration.

OHNY Weekend: A Three-Day Festival Across 270+ Sites

October 18-20 marked three unforgettable days where tens of thousands of New Yorkers and visitors explored 271 sites across the five boroughs. OHNY Weekend continues to bring the city’s rich architecture and hidden gems to the public, deepening connections and creating moments of discovery.

Behind the Scenes at Great Performances’ Bronx Headquarters

GP welcomed guests for three packed tours of our Bronx office and commissary, offering an insider look at the heart of our operations. Visitors got to see firsthand how our commitment to quality, sustainability, and creativity comes to life.

 

Starting at Mae Mae Cafe

We kicked off each tour in our Bronx-based cafe and plant shop, Mae Mae, where guests enjoyed the cozy ambiance and greenery before heading into our bustling kitchen spaces.


Exploring Our Culinary Process

From loading docks to pantries and walk-in refrigerators, guests traced the journey of our ingredients from delivery to final preparation in our hot and cold kitchens, seeing how each element is crafted to retain freshness and flavor.

Design and Presentation

A visit to our warehouse and design space revealed over 2,000 custom trays, serving pieces, and decor items used to elevate events. This glimpse into our design inventory showed the creative range we bring to each event, whether it’s a rustic gathering or an elegant gala.

 

Pastry Kitchen and Special Treats

In our pastry kitchen, guests watched our chefs in action and received a parting gift: Chef Albert Bello’s beloved chocolate chip cookies. These cookies, known for their ideal chewy-crispy texture and rich brown sugar and chocolate flavor, made for the perfect takeaway and a sweet memory of their visit.

OHNY Weekend is more than a citywide festival—it’s a tribute to New York City’s diversity, history, and shared spaces. Great Performances is proud to support OHNY’s mission and delighted to bring our culinary artistry to this year’s celebration. As we shared classic New York flavors and gave visitors a glimpse into our creative process, we felt the true spirit of OHNY: opening doors and connecting communities in meaningful ways.

Photography: Main image; Galleries 1 & 2 by Jenna Bascomb; Gallery 3 by Hechler Photographers

Set against the stunning backdrop of the glittering Manhattan skyline, the Brooklyn Black Tie Ball was an enchanting evening hosted by the Brooklyn Bridge Park Conservancy at New York City’s most breathtaking waterfront park.

Senior Event Director, Lauren Tregor, spearheaded this 600-person seated dinner. Join us in reliving the magic of the night through our photo gallery below, showcasing the breathtaking ambiance, honored guests, and the exquisite culinary experience that made this event truly unforgettable.

This year’s gala honored four remarkable champions of the park: Daniel L. Doctoroff, Regina Myer, Nanette Smith, and the landscape architects of MVVA, who have played pivotal roles in bringing the Brooklyn waterfront vision to life. The evening was a celebration of joy, wonder, and exploration, with supporters rallying around the Conservancy’s commitment to providing free access to cultural, fitness, and educational experiences for all New Yorkers.

Guests were treated to a thoughtfully crafted menu that highlighted the best of seasonal cuisine, beginning with delightful butlered hors d’oeuvres like Green Chickpea Pani Puri and Lobster & Corn Tart. The meal progressed to an elegant first course of Burrata and Apple, followed by a choice of Roasted Branzino or a delicious vegetarian option. Desserts featured a stunning Maple Choux, alongside an array of butlered treats.

The evening’s menu included:

  • Cocktail: Maple Old Fashioned
  • Butlered Hors d’Oeuvres:
    • Green Chickpea Pani Puri
    • Lemon Confit Potatoes
    • Crispy Arancini
    • Lobster & Corn Tart
    • Pulled Poblano Lime Chicken
    • Savory Bread Pudding
    • Duck Banh Mi Summer Roll
    • Steak Frites
  • First Course: Burrata and Apple
  • Entrée: Roasted Branzino (Vegetarian option: Smoked Eggplant)
  • Plated Dessert: Maple Choux, Bowl of Fresh Berries
  • Butlered Desserts: Dark Chocolate Raspberry Truffles, Fresh Fruit Tartlet

On a beautiful evening at Hall des Lumières, guests gathered for an unforgettable night dedicated to supporting the future of Governors Island. This nonprofit gala, attended by 400 guests, celebrated the island’s transformative initiatives, including public art, innovative climate solutions, and the preservation of open spaces.

Produced by Senior Event Director, Gary Bedigan, this 400-person cocktail reception was a visually stunning event for a nonprofit organization we’re always delighted to support.

Honoring Remarkable Leaders

The event honored inspiring individuals:

  • Andy Darrell, Senior Advisor at the Environmental Defense Fund, whose work is pivotal in advancing environmental policies.
  • Charles Gaines, a renowned artist whose innovative works challenge perceptions and provoke thought.
  • Maria Torres-Springer, Deputy Mayor for Housing, Economic Development & Workforce, who plays a crucial role in shaping New York City’s future.

Engaging the Senses and the Sensibilities

Hall des Lumières allowed the team to create a one-of-a-kind immersive experience thanks to cutting-edge projection technology. The space was transformed into a breathtaking visual landscape: Governor’s Island.

Not only was this a visual delight, the event was a culinary delight. As guests mingled amid the stunning projections showcasing scenes from Governors Island, they enjoyed a variety of butlered dishes, several curated buffet stations, and delectable cocktails.

We’re thrilled to be partners of Governors Island collaborate with them on events that champion vital initiatives for our community. The success of this gala exemplifies the power of coming together to foster a brighter future for all.

The Menu

Cocktail Selections

  • Smokey Paloma: Altos blanco tequila, fresh grapefruit and lime juice, agave, club soda, black salt rim
  • Paloma Pizzaz: Passionfruit, lime, grapefruit, honey, club soda

Small Bites

  • Truffled Kettle Chips
  • Pumpkin Spiced Corn Nuts: Pumpkin seeds, dried cranberry
  • Roasted Cherry Tomato Tatin: Savory onion jam
  • Mighty Mushroom Maki Roll: Mushroom medley, baked tofu, shiitake truffle sauce
  • Crispy Arancini: Fra diavolo sauce, parmesan cheese
  • Puffed Tortilla: White cheddar fondue, pickled chili
  • Salmon Tartare: Persian cucumber, crème fraiche, dill
  • Tamari Ginger Poke: Crisp sesame tuille
  • Poblano & Chicken Salad: Yukon gold potato crisp
  • House-made Kosher Pigs in a Blanket: Deli mustard

Noodle Station

  • Chicken Chow Mein
  • Soba Noodle Salad: Cabbage, snap peas, edamame, peppers, sesame seeds, herbs, ponzu dressing
  • Scallion Pancakes
  • Seaweed & Cucumber Salad: Served with crispy noodles, soy sauce, ponzu, Chinese mustard, red chili sauce
  • Shrimp Pan Fried Dumplings
  • Vegetable Pan Fried Dumplings

Carvery Stations

  • Chef Carved Strip Steak
  • Salmon en Croute: Mustard cream sauce
  • Caesar Salad Crudo: Shaved fennel and cauliflower, hand-torn croutons, creamy lemon Caesar dressing, shaved parmesan
  • Creamed Spinach Twice-Baked Potatoes
  • Roasted Wild Mushrooms & Shallot Agridolce: Served with horseradish cream, chimichurri, mustard sauce
  • Striped Bass with Tomato Caper Relish: Artichoke, spinach, fennel, crispy fingerling potatoes
  • Roasted Chicken & Lentils: Harissa, parsley, mint, cilantro, lemon
  • Multi-Colored Roasted Cauliflower: Toasted garlic bread crumbs, parmesan, lemon
  • Tuscan Kale & Pecorino Salad: Basil, mint, lemon vinaigrette
  • Parker House Rolls: Cultured local butter

Paella Station

  • Traditional Paella: Chicken, chorizo, mussels, clams, scallops, shrimp, rice, red peppers, peas
  • Farmers Paella: Yellow rice, peas, artichoke, roasted sweet red peppers, zucchini
  • Grilled Shishito Peppers
  • Pan con Tomate

Butlered Desserts

  • S’mores Squares
  • Fresh Fruit Tartlet
  • Pumpkin Cheesecake Bites
  • Flourless Chocolate Cake Bites

For more information on how to get involved with Governor’s Island initiatives, please contact development@friendsgi.org.

On October 7, 2024, Powerhouse Arts (PHA) hosted its premiere Artists Celebration Dinner, transforming its Brooklyn venue into an immersive culinary experience. This special evening featured Stimulus Interactiva, a cross-disciplinary presentation crafted by Dutch artist and chef Jasper Udink ten Cate of Creative Chef Studio. The event was designed to foster connection and community, uniting art and food through an evening that celebrated the artistic spirit and Powerhouse Arts’ mission to support creative expression and collaboration.

 

Senior Event Director Morgan Golumbuk worked closely with Powerhouse Arts, Chef Udink ten Cate, and the entire team to execute the team’s vision for the event. The journey began with cocktails, setting a lively tone for the evening, before guests took their seats for a carefully curated multi-course meal. Each dish was inspired by Jasper’s creative vision and executed by the talented culinary team at Great Performances. Highlights included the Edible Ecosystem, with shaved fennel tagliatelle, heirloom tomatoes, and seasonal edible flowers, as well as Soil, a dish blending acorn squash and heirloom bean ragout with a “soil” crumble that evoked the grounding nature of artistry and craftsmanship. The dessert, Creativity / Beehive, featured seasonal fruits with honey meringue and edible flowers, capping the meal with a visually stunning and aromatic finish.

 

Supported by the Dutch Culture USA and FUTURE 400 initiatives of the Consulate General of the Netherlands, this event also spotlighted Powerhouse Arts’ fabrication capabilities and dedication to the artist community. Through events like this, PHA aims to create an environment where artistic expression is not only celebrated but recognized as essential to personal and civic development.

 

For those interested in future sponsorships or supporting PHA’s mission, Development Director Megan Skidmore is available for inquiries at development@powerhousearts.org.

 

The Menu

Menu for the Powerhouse Arts Artist Celebration Dinner

Strawberry Mint Chutney
Cucumber Cup, Alyssum, Sesame Seeds

Sourdough Boule with Butter “Rocks”
Dashi, Vadouvan Curry, Lovage, Fried Onions

Edible Ecosystem
Shaved Fennel “Tagliatelle,” Heirloom Tomato, Persian Cucumber, Nasturtium Leaf and Flower, Pickled Shishito Peppers, Seasonal Edible Flowers, Fines Herbes, Smoked Plum Vinaigrette

Soil
Acorn Squash, Heirloom Bean Ragout, “Soil” Crumble, Sunchoke Chips, Afilla Cress, Chervil

Creativity / Beehive
Seasonal Fruits, Tart Apple & Shiso Compote, Flower & Honey Meringue, Greek Yogurt Mousse, Edible Flowers, Cocoa Butter Spray Paint, Honey Perfume

Cranberry Bramble
Vodka, Cranberry Reduction, Fresh Lemon & Pineapple Juice, Lime, Cranberry Compote, Mint Garnish

A Celebration of Seasonality, Creativity, and Sustainability

As the cooler months approach, we’re excited to unveil our Fall Winter 2024 menu, featuring heartier, warming dishes that are perfect for winter yet balanced to leave you feeling light and energized. Each dish is beautifully crafted, with vibrant colors and elegant presentations, showcasing the best of the season through the creative collaboration of our R&D chefs.

Together, our team has developed a menu that highlights fresh, seasonal ingredients and reflects our ongoing commitment to sustainability and innovation. The first course and entrée offerings bring a masterful touch to traditional flavors with inventive techniques, while our desserts round out the experience with indulgent yet balanced creations, each offering a delightful element of surprise.

First Courses

Our first courses embrace the abundance of the fall season, offering both vegan and vegetarian options that are as light as they are flavorful. The Vegetarian Wedge Salad combines the creaminess of blue cheese in a light mousse with the fresh bite of chives and the richness of sundried tomatoes and mushrooms, all crowned with delicate affilla cress. For a vegan twist, the Romaine Stack delivers a burst of flavor with our house-made Green Goddess dressing, complemented by the crunch of furikake and a refreshing hint of mint.

 

Fall’s sweet side shines through in the Kale & Persimmon Salad, which pairs the earthy sweetness of Bosc pear and candied pumpkin seeds with a vibrant maple Dijon dressing. The edible flowers add a bright visual accent, catching the eye and our appetites.

 

For a heartier start, the White Bean Hummus offers a protein-packed vegan option. The dish features a colorful array of seasonal vegetables like candy cane beets and romanesco broccoli, while a sprinkle of za’atar and a drizzle of green oil add balance, depth, and richness.

Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett

Entrées

Our entrées emphasize wholesome comfort, enhanced by global flavors and thoughtful techniques. The Citrus Brined Chicken, served with collard greens and crispy sage, is both hearty and bright, while the Su-Miso Arctic Char marries the richness of squash puree with the tartness of pickled plum and the bite of watercress.

 

Meat lovers will relish the Filet Mignon & Potato Pave, a dish elevated with caramelized onion and pickled cauliflower, bringing balance to the indulgence of tender beef. For plant-forward diners, the Citrus Brined Purple Cabbage and Parsnip Pave offer hearty yet refreshing options. Both are packed with flavor—whether it’s the dashi-infused “milk” and tangy miso of the cabbage dish or the creamy miso and earthy field greens paired with the parsnip pave.

Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett

Desserts

Chef Geoffrey Koo’s desserts bring the perfect ending to any meal. His Dark Chocolate Ganache is a chocolate lover’s dream, with layers of texture and richness from the light brownie sponge to crisp chocolate caramel tuile. For a more adventurous palate, the Black Sesame Matcha Cake balances the earthy notes of sesame and matcha with a pop of sweetness from Concord grape gel. Think of it as an elevated PB&J – the comforting classic elevated to fine dining.

 

Seasonal favorites take center stage with the Pumpkin Spiced Cotton Cheesecake, where airy yuzu diplomat cream and tart cranberry fruit glass provide a light contrast to the spiced richness of the cake. The Maple Choux offers a unique fall twist, pairing spiced wine-poached pears with the smooth maple pastry cream and a hint of hibiscus for an unexpected floral note.

 

Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett
Photo by Kelly Lockett

Sustainability at the Heart

Throughout this menu, our dedication to sustainability shines. Whether it’s the plant-forward dishes that reduce our environmental footprint or the careful sourcing of seasonal, organic ingredients, we’re constantly seeking ways to balance flavor with responsibility. Our vegan and vegetarian dishes provide satisfying options that contribute to both personal wellness and the planet’s health.

 

This menu is a reflection of the season’s bounty, brought to life through the craftsmanship and creativity of our culinary team. We invite you to savor the flavors of fall and winter, knowing that every dish is as thoughtful as it is delicious.

Check Out Our Fall / Winter Menu

There’s more on our menus – click the link below to check out our full catering menu and start imagining how delicious your next event with Great Performances could be!

Check out our Fall Winter 2024 Menu