As we said adieu to summer, our teams weren’t wasting any time getting ready for the September madness that started the instant the kids got back to school.

 

Coordinating all the details and ensuring each event goes smoothly is no casual feat. The high energy and pressure to deliver an incredible and perfect event every time fuels us to deliver delicious food, authentic service, and joyful hospitality. This is the moment we are all waiting for – a cross between a marathon and a sprint; high octane performance day after day. It activates our team spirit as each part of the company supports one another.

 

Our non-profit clients kick off fundraising season with galas, donor appreciation events and board gatherings. Corporations are hosting team building and business development events. Social gatherings included 15 weddings along with lifecycle celebrations. News and Documentary Emmys and the Latin Grammy’s joined the mix.

 

In addition to all of that excitement, September is Fashion Week and Climate Week. The UN General Assembly takes place just to make sure the traffic jams are that much more challenging for our fabulous logistics team. A presidential motorcade thrown in for extra chaos. (Our fleet of truck rolls at 4 AM!).

 

This year, we added in a handful of political events in time for, and our calendars have been blissfully overflowing! This is what we live for!

True to our name – Great Performances – we have always recognized that authentic hospitality experiences are theater with multiple acts and a cast of characters. 

 

While we are happy to be the star of the show, we ecstatically welcome the opportunity to be behind the scenes in support of others…and nothing draws a crowd like a celeb chef! 

 

It’s been a great few weeks for collaboration.  For the 2nd year with worked with the Anne Saxelby Legacy Fund on their Chelsea Market Benefit event.  Dozens of restaurateurs filled the hallways with incredible bites and GP was there to help. Being invisible and keeping up with the endless bussing is the job of unsung heroes. 

 

We are gearing up for 2 legendary events in October:  the New York City Wine & Food Festival and Cookies for Kids’ Cancer.  GP has partnered with NYCWFF for a dozen years as the official caterer, providing kitchen space in our commissary for guest chefs for events like Burger Bash and working with countless brands and sponsors to get their product out to the thousands of participants. 

 

‘Cookies’ is a spectacular fundraiser in the fight against childhood cancer.  Each table has a chef preparing a unique meal from a fully equipped pop-up kitchen on the gala floor.  I’ll name drop….Dan Kluger, Missy Robbins, Christina Tosi, Jonathan Benno and dozens more.  GP works on set up, service and clean up – nothing sexy but just essential! 

 

Our daily work with the James Beard Foundation at Platform by JBF at Pier 57 as the hospitality partner assisting every guest chef in the kitchen and the dinner guests with service, is the thrill of a lifetime. 

 

Ali Rea Baum, Senior Event Director, is our seasoned and expert event planner who is laboring over these off premise events. “I truthfully love how different each of these events are, and how each one  has their own personality. These events have an added complexity since GP is not supplying a standard catered menu. In the end, it is about creating an amazing experience for everyone from the client, to the planner, to the venue, to the guests!”

 

We are the bassline.  Establishing rhythm, creating harmony, and providing a solid foundation for the main instrument.  And we do it with pride!

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Great Performances is thrilled to introduce our newest partner, FELFEL, the full-solution smart fridge for the office that gives our guests a new way to enjoy their favorite meals at their offices. Liz Neumark, Founder and CEO of Great Performances, got to know FELFEL and was immediately captivated by their office dining solution that provides fresh, delicious meals with incredible convenience.

This summer I had the pleasure of visiting FELFEL in Zurich. We first crossed paths months earlier in NYC, as the founders were planning to launch their established business of smart fridges for corporate lunches in the US. We had been introduced as potential food partners.

 

We have all seen fridge dispensing machines slowly make their way into our world, from airports to offices, and I have not been impressed.

 

Until now!

 

Touring the FELFEL headquarters left me speechless. The level of excellence that defines every critical step in their process is impressive.

The ingredients that define FELFEL:

 

1. Let’s start with deliciousness. FELFEL menus are reflective of seasonality, customer preferences, and quality. The multiple points of quality control embed a level of consistency and excellence into the products.

 

2. Creativity! There is a team at FELFEL that actively looks at trends and demands – then goes into the marketplace to find the best producers (like Great Performances!!)

 

3. Good business sense! Items rotate! No boredom here – there is always something new and exciting to try.

 

4. Cutting edge technology so that they understand exactly what is selling where and when – and ensure that diners enjoy trending foods.5. Organization and operation efficiency. What can I say….this is why we buy Swiss watches!

 

6. Passion. For the FELFEL employee family; for the food partners; for the process of being leaders; for the clients.

FELFEL is now in NYC, and our delicious chef-crafted meals are in their fridges! Learn more about them at FELFEL.com and watch for an invitation to a FELFEL x Great Performances Open House we are planning together. I promise a fabulous experience and a few bites of Swiss Chocolate!

About FELFEL

FELFEL is revolutionizing office dining by combining smart fridge technology with a diverse, seasonal offering of meals, snacks, and beverages. It’s not your standard vending machine; every item comes from NYC’s favorite chefs, eateries, and caterers, like yours truly! Their selection includes everything from fresh salads and hearty sandwiches to global cuisines, all available within the comfort of your office.

 

As a leader in the culinary tech space, FELFEL has earned a reputation for innovation and quality. FELFEL recently partnered with Fast Company to support their 10th Annual Innovation Festival, highlighting their commitment to transforming how people eat at work. Their smart fridge has also been featured in amNY and Authority Magazine.

 

To celebrate our collaboration, FELFEL is offering an exclusive deal for GP clients and readers. Sign up today and receive a free snack or lunch box filled with FELFEL FAVES — their curated selection that showcases the variety and quality FELFEL is known for.

 

Level up your office lunch with FELFEL and Great Performances!

About 10 years ago, thanks to Adam Kaye, I learned how to can…you know…what countless number of home cooks have been doing for decades – “putting food up”.  The genie was out of the bottle and I became obsessed with preserving the delicious produce of the growing season.

 

More than the art of preservation, it was the joy of giving a jar of something that I made in my home kitchen to someone I loved – or to a new friend – that unleashed the urge to gather the best seasonal fruits and veggies and then invent and embrace creative recipes.  It all sounds very romantic…and it is but for the reality of what it takes to make 1,000 jars in your home every year!

 

Buying the right sized jars is one task and they are often either out of stock or overpriced by greedy merchants.  I have my outlets and I won’t share where they are, but I am a good customer.  I have to haul them home to the dismay of everyone involved in my travels and schlepping. 

 

Getting the fruits is another task – knowing when the apricots are in (or going out of season), buying locally, getting great seconds (because they are half the price and just as good if not better for my purposes). Egers, in Columbia County is the source of 95% of my fruit.  Veggies come from my home garden or Katchkie Farm.  Sometimes, another local farmer has something I just cannot resist.  Hauling, storing, chopping, dicing produce is a full time job! Did I mention I already have a full time job?

 

Other details: Canning equipment; the right pots for cooking and sterilizing; pectin…and the right pectin; extra lids.  The list isn’t endless, it is just detailed.  This is a process that requires strict attention to detail.  Yup.  Sounds like fun…and it is….but you really need to pay attention.

 

Then there is the fun part of blending flavors.  For example, I had some amazing melon that just called to be added to a blueberry jam last summer.  Who would have thought that would be a match?  There are the traditional blends of rhubarb with strawberry, ginger with apricot, etc.  But then the other night, while roasting Italian plums for jam, I added some sweet tiny grapes, pears and peaches to the mix – and voila –,deliciousness!

 

I could go on forever about the magic of the stove top, things simmering away or roasting in the oven while the cauldrons of boiling water await; the flavors and accents that make their way to the stage; the beautiful produce that will have an extended life and travel to new homes.  My husband calls it my Laboratory.  It is my happy place.

As global awareness of climate change reaches critical levels, Climate Week has emerged as a vital platform for dialogue, innovation, and action. At GP, we’re not just talking about sustainability—we’re actively contributing by embedding environmentally friendly practices into every aspect of our event services.

 

For Climate Week 2024, we’re proud to showcase our ongoing efforts in support of a healthier planet. Here’s how GP is making a difference:

 

1) Crafting Sustainable Menus: Vegan, Plant-Forward, and Local Ingredients

At the heart of our sustainability mission is the food we serve. We design event menus that reflect our commitment to the environment by emphasizing:

  • Vegan and Plant-Forward Dishes: Reducing reliance on animal products lowers our carbon footprint while offering diverse, delicious options for guests.
  • Locally-Sourced Ingredients: Whenever possible, we incorporate seasonal and regional ingredients, cutting down on food miles and supporting local farmers.
  • Sustainable Selections: Our focus extends to sustainable seafood, organic produce, and responsibly farmed items to ensure the entire menu aligns with our values.

 

2) Reducing Waste Through Food Rescue Programs

We believe that food should nourish, not go to waste. After our events, we partner with local organizations to coordinate the pickup and redistribution of leftover food, ensuring it reaches food pantries and shelters in need. By actively participating in food rescue efforts, we’re helping combat both food insecurity and food waste—a win for the planet and our communities.

 

3) Farm-to-Table: Sourcing from Our Organic Farm in Upstate NY

GP proudly operates an organic farm in upstate New York, where we grow many of the fresh ingredients featured in our event menus. From farm-fresh vegetables to artisanal herbs, we are dedicated to providing the highest-quality, sustainable ingredients that our guests can feel good about enjoying.

 

4) Sustainable Disposables: Eco-Friendly Choices

When it comes to disposable items, our standards are simple: they must meet strict sustainability criteria. Whether it’s biodegradable cutlery or compostable packaging, we ensure that every item we use minimizes environmental impact. These choices might seem small, but they make a big difference in reducing waste at large-scale events.

 

5) Catering for Change: Climate Week Events We’re Supporting

This year, GP is thrilled to be catering some of the most impactful Climate Week events, including:

 

  • Food Tank at Climate Week NYC: Join Food Tank in New York City September 23 – 28 for an exciting New York Climate Week Event Series. On September 23rd, Food Tank will host a NYC Climate Week Kick-Off Summit with The James Beard Foundation at Platform by JBF titled “Restaurants and Farms are Key Solutions to the Climate Crisis.” Liz Neumark, Founder and CEO of Great Performances will sit on a panel conversation, “Restaurants Tackling the Climate Crisis One Bite at a Time” with JJ Johnson, Chef, FIELDTRIP; and Briawn Flower, Chef, BLACKBARN; moderated by Anne McBride, Vice President of Programs, The James Beard Foundation.
  • Bill & Melinda Gates Foundation: Goalkeepers: This year, Goalkeepers invites you to learn about solutions to keep people healthy and nourished in a rapidly warming world. Together, the world must work to ensure better nutrition for all so everyone can reach their full potential.
  • World Climate Summit: World Climate Summit 2024 Takes place during Climate Week NYC and in Baku, as the leading side-event at COP29, facilitating public-private partnerships to drive policy, innovation, and investments towards 2030 climate transition targets. 

As we cater these important events, we’re not only providing delicious food but also showcasing how sustainable practices can be integrated into every aspect of event planning.

 

Our Commitment Moving Forward

At GP, we understand that sustainability is a journey. As we continue to explore new ways to reduce our environmental impact, we remain dedicated to working with clients and partners who share our vision of a more sustainable future.

 

During Climate Week and beyond, we invite everyone to join us in taking meaningful steps—whether through menu choices, waste reduction, or sourcing decisions—that collectively lead to a healthier planet.

 

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

  1. Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
  2. 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.
  3. Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
  4. Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
  5. 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

  1. 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).
  2. 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.
  3. 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.
  4. 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:

Wave Hill Gala 2024 | Powered By GiveSmart

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

The Apollo Theater Spring Benefit and 90th Anniversary Celebration

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.