In the sprawling web of all our venues, Book Club emerged to bring GP employees together. It grew out of our Women’s Employee Resource Group (ERG), a space we carved out to amplify and mentor each other. The ERG has hosted mentorship, networking, and leadership events, often at cultural and historical venues that sparked interesting conversation. Book Club felt like a natural extension – a gender-inclusive group to share stories and ideas. For the launch, we looked for stories about the powerful role of food. We had a shortlist that claimed our attention, but we landed on Like Water for Chocolate by Laura Esquivel.
Picking a first book felt like scrolling through a never-ending To Be Read pile in late December. We started with a few contenders: The Kamogawa Food Detectives, a cozy, intrigue-laden escape, My Year of Meats, at the intersection of TV and agriculture, and Sous Chef: 24 Hours on the Line, 300 pages of adrenaline which at absolutely no point takes its foot off the gas. Each had its claim to our attention, but we landed on Like Water for Chocolate by Laura Esquivel.
It wasn’t just the food-centric narrative, but it’s both deeply familiar and unexpected. The story follows Tita, the youngest daughter in a rigidly traditional Mexican family. It’s a story we’ve seen countlessly: duty taking precedence over desire, especially in the kitchen – a place long known for confinement to women. Yet, we can understand what it feels like to pour energy and emotions into food. Tita reveals her rage and declaration of selfhood through it. She grows prolific in her cooking which – through the lens of magic realism – finds its power to leave her family weeping, or euphoric, or moved in whatever chaotic ways.
Esquivel touches on a common modern narrative, one with women, in her words, “radically abandoning the kitchen space”. Through Tita, however, she highlights the beauty of reclaiming these traditions on her own terms.
Of course, reading this in the context of the food industry feels a little different. There’s not as much room for catharsis in the middle of a dinner service. Yet, the book plants the idea that food, even in its structured, utilitarian form, carries intense emotion. Part of the pleasure is discovering how this unfolds, and as book club conversations start taking shape, leaves us with plenty to think about.
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.
Bring back childhood memories:
- 0.5 oz Vanilla Syrup
- 3 oz Orange Juice
- 1 oz Coconut Cream
- Fill with Ginger Beer
A green tea twist with a floral touch:
- 2 tsp Matcha Powder (frothed in hot water)
- 0.5 oz Raspberry Syrup
- 1 can Kin Euphorics Bloom
A crisp, floral highball with refreshing cucumber notes:
- 0.75 oz Hibiscus Syrup
- 2 slices of Cucumber (muddled)
- 0.75 oz Lemon Juice
- 2 oz Club Soda
A creamy, fruity delight:
- 1 oz Almond Milk
- 1 oz Pomegranate Juice
- 0.5 oz Strawberry Puree
- Fill with Sprite
For a playful nod to nostalgia:
- 0.5 oz Chocolate Syrup
- 0.5 oz Orgeat Syrup (contains nuts)
- 0.5 oz Coconut Cream
- Fill with Root Beer
Dry January, the annual tradition of forgoing alcohol for the month, has grown into a celebration of creativity, health, and inclusivity. For many, it’s an opportunity to reset and explore a vibrant world of non-alcoholic (N/A) beverages. From bottled delights to inventive mocktails, there’s never been a better time to sip and savor without the spirits.
For Starters: Bottled Excellence
St. Agrestis Phony Negroni
Brooklyn-based St. Agrestis brings the sophistication of a classic Negroni to the N/A scene with their bottled Phony Negroni. Bold, balanced, and slightly bitter, it’s perfect for those seeking a taste of Italy without the alcohol.
Ghia – Le Spritz
This aperitivo delivers a botanical blend with hints of rosemary and yuzu, creating a refreshing, lightly fizzy experience. It’s the essence of Mediterranean evenings in a glass.
Hella Bitters & Soda
Owned by a women- and minority-owned business (WMBE) in NYC, Hella Bitters & Soda combines aromatic bitters with sparkling water for a sophisticated sipper that’s as versatile as it is delicious.
Spiritless Old Fashioned
Another WMBE gem, Spiritless offers a beautifully crafted N/A Old Fashioned that lets you enjoy the depth and richness of the classic cocktail without the buzz.
Mocktails with a Touch of Magic
Check out some delicious mocktails you can make at home!
Celebrate the Art of N/A Beverages
This Dry January, the options for alcohol-free enjoyment are limitless. Whether you’re exploring innovative bottled beverages or experimenting with mocktail recipes at home, you’ll find that stepping away from alcohol doesn’t mean stepping away from fun or flavor. Cheers to creativity, community, and a refreshing start to the year!
Over a decade ago, as I searched for my next professional chapter, I realized I wanted to merge two passions: my background in the performing arts—both on and off stage—and my love for hospitality and service. Having admired Great Performances for years, I knew it was the perfect match.
Today, I’m continually inspired by our team’s unwavering dedication to service. With a 45-year legacy, Great Performances feels like a “theatrical family,” where many of us share deep roots in the arts. Our team’s artistic journey spans from summer stock productions under tents to Broadway, the West End, TV, and even film. Some have performed as far afield as Australia, bringing vibrant creativity into every aspect of what we do.
By 7:30 PM most evenings, if I’m not planning your event or attending your gala, you’ll likely find me at a theater box office, picking up tickets for a performance (yes, I still prefer paper tickets). Whether you’re enjoying a night out with friends, a group outing, or a solo theater date, there’s a special magic in the glitter of New York stages and beyond.
December Theater Highlights
Death Becomes Her at Lunt-Fontanne Theatre
Pure camp at its best. If you loved the film, you’ll adore the show. If you hated the film, you’ll still love it! Time Out calls it “savagely funny,” with Megan Hilty and Jennifer Simard delivering musical-comedy brilliance.
The Hard Nut at the Peter J Sharpe Opera House at BAM
Since its 1991 premiere, The Hard Nut has redefined holiday traditions. Back at BAM this season, it’s a dazzling, irreverent take on George Balanchine’s The Nutcracker.
Anastasia at Bucks County Playhouse
A short drive from NYC to beautiful Bucks County, PA, this theater—set on a historic former grist mill by the Delaware River—consistently produces incredible work. Over the years, legends like Shirley Booth, Angela Lansbury, Zero Mostel, and Audra McDonald have graced its stage. Stay for the charming sights and flavors of New Hope!
Tips for Enjoying the Theater
Where to Buy
Tickets can be pricey, but these tips can help:
- Broadway Week: Buy one ticket, get one free.
- Discount Websites & Apps: Check out BroadwayBox, TodayTix, and Playbill.com.
- Memberships: Nonprofit theaters like BAM, Roundabout Theatre Company, and Atlantic Theater Company offer affordable memberships that support the arts. Think of it as a “CSA for theater.”
Where to See
Great theater isn’t limited to Broadway. Explore these options:
- Off-Broadway and Off- Off Broadway: Intimate venues with incredible productions.
- Cabarets: Catch performances at spots like Joe’s Pub or 54 Below.
- Regional Theater: Gems like Paper Mill Playhouse or Bucks County Playhouse.
- Community Theater: Local productions can surprise and delight.
- Unconventional Settings: From pub basements in London to lofts in Florence, theater finds its home everywhere.
Looking Ahead to 2025
Here are a few shows I’m excited about:
Operation Mincemeat (Opens February 15, Golden Theatre)
This West End transfer tells the fast-paced, hilarious true story of a secret mission that helped win World War II.
Mamma Mia! (US Tour)
Celebrating 25 years, this ABBA-filled classic is hitting the road again. A mother, a daughter, and a trip down the aisle set to iconic hits—you can’t resist!
Titanique (Daryl Roth Theatre)
A laugh-out-loud parody of Titanic told through the lens of Céline Dion as if she were aboard the ship. It’s 100 minutes of comedic brilliance.
The Threepenny Opera (Opens April 3, BAM)
In partnership with St. Ann’s Warehouse, this bold, jazz-infused satire from Bertolt Brecht remains as relevant and razor-sharp today as when it debuted in 1928.
Wherever you live—whether in the heart of Manhattan or the outskirts of Tucson—the performing arts await. From local theaters and nonprofit stages to Broadway and beyond, there’s a vibrant world of storytelling to discover and support.
Senior Event Director, Morgan Golumbuk, has a wealth of knowledge when it comes to planning the perfect event. In addition to planning spectacular events for clients across the city, she often plays host for her family and friends. Whether you’re planning a casual social gathering, dinner party, or stunning engagement party, we’ve tapped her brain for the top five tips to help you get started planning the perfect party at home.
Tip #1: The more you can do in advance, the better.
This can be said for a lot of situations, especially hosting. Rearranging your furniture, cleaning, setting the table, and picking up centerpieces and party favors are best done before the morning of the event. And get yourself dressed and ready before you think you need to; that doorbell will ring before you know it.
Tip #2: Pull and plan out your vessels.
Seeing all your serving pieces laid out ensures that all items on your menu have a place to land. In the style of a Great Performances Buffet Captain, use sticky notes to make sure everything is accounted for in the days ahead.
Tip #3: Personal touches go a long way.
Catering to your guests’ tastes can make even the chilliest visitor feel warm and fuzzy. Asking for dietary or beverage restrictions in advance makes people feel heard and eliminates any awkward conversations on the day.
Beyond asking about what they don’t want, I like to bring in personal favorites as much as I can. In my years of hosting, I’ve accumulated enough wine to avoid ever needing to buy alcohol again, but it took me five minutes to buy a bottle of gin that I knew my best friend would appreciate.
I also like to bring in my own personal favorites, much like my family’s Hanukkah gift tradition. It makes the experience just that much more special to truly welcome people with things they love.
Tip #4: Don’t forget the ice!
The party is over once the ice is out; make sure you’re fully stocked for both chilling and serving.
